Simply Craving Pizza: Vegan and Gluten Free!

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Makes 2 medium-sized servings, or one large serving.

Ingredients:

  • 1 1/2 cups cooked, drained quinoa.  I like the red variety for this dish.  (This can be cooked just like rice!  Here’s a link, if you’re curious.)
  • 2 tablespoons of classic-flavored hummus.  (It sounds weird, but this will be our cheese substitute.)
  • around 2 tablespoons of your favorite (vegan) spaghetti sauce. Tomato sauce could also be used, though the flavor will be different.

That’s it! Really.  That’s it.

Directions:

  1. Cook the quinoa, and immediately put the quinoa into the bowls you will be serving it in. (See link for more detailed instructions.)
  2. While the quinoa is still hot, add the hummus, and stir to incorporate.
  3. Add the spaghetti sauce.  Stir.
  4. The whole dish should now be cool enough to eat.  If you find it’s too cold, just pop it into the microwave on high for 30 to 45 seconds, or until it’s to your liking.
  5. Yum.

So, not only does this taste about as close as you’re gonna get to a stuffed crust cheese pizza, it’s also chock full of vitamins and nutrients! The Spruce tells us that 1 cup of cooked quinoa (185 g) contains about 8.14 grams of protein, 3.4 grams of fat, and about 118 mg of magnesium. More than that, even, it includes 31 mg calcium, 2.76 mg iron, 318 mg potassium, and 2.02 mg zinc!

In addition, hummus is also a source of Vitamin C, Calcium, and Iron.

How much sodium is in this dish will depend on your favorite kind of spaghetti sauce, but for the kind I used, Prego Fresh Mushroom Italian Sauce, these were the facts for what’s in 1/2 a cup – 8 US Tablespoons.  And this recipe only calls for 1/4 of that!

So as far as pizza goes, this really isn’t that bad for you.

Let me know what you think!! 🙂

~Star

 

Aunt H’s Corn Casserole

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This is such an easy recipe, it’s a perfect side dish for holidays or just a big family meal.

What you will need:

3 cans cream corn      salt      pepper      1 sleeve of saltine crackers      2 quart baking dishIngredients

Preheat oven to 350 degrees Fahrenheit.

Crush crackers.

The easiest, least messy way I have found to do this is to put the crackers in a plastic bag  and roll with a rolling pin. A Quart size bag will hold most of the crackers. I split mine and did it 1/2 a sleeve at a time.

Combine ingredients. I used roughly 4 tablespoons of mixed salt and pepper.

Stir in the crackers.

I use a big bowl but you can combine in the baking dish.

Bake, uncovered for 1 hour.

Enjoy!

Super Simple Kale Strawberry Banana Smoothie

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Ingredients:

  • 1 cup kale – packed
  • 1 cup frozen sliced strawberries
  • 1 cup frozen sliced bananas
  • 1 cup vanilla almond milk

Directions:

  1. Add strawberries, kale, bananas, then almond milk.
  2. Blend well.
  3. Yum!  Top with whip cream or sprinkles if desired.

Vegan Corn Cassorole from Detoxinista.com!

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http://detoxinista.com/2016/11/vegan-corn-casserole/

This.  Is.  Incredible.

If you like it, head on over to Detoxinista’s page and share this recipe further!

Ingredients:

  • Coconut oil , for greasing
  • 1 cup millet, soaked in water for at least 2 hours                (Note – for this recipe, we substituted just over 1 cup gluten free flour, and it worked just fine!)
  • 2 pounds frozen corn , thawed and divided
  • 1 cup water
  • 1/4 cup melted coconut oil
  • 1/3 cup raw sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon apple cider vinegar

The How-To:

  1. Preheat the oven to 350ºF and grease a 9″ x 13″ casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an “S” blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine– you want to leave plenty of texture in this dish.
  2. Pour the batter into the greased casserole dish and bake at 350ºF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.

That’s it!  This really is a great one.  If you try it, let me know how it turns out!

~ Star 🙂

Everyone’s Favorite Oatmeal Cookies

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gumbo 1

On the recipe card that I’m typing from, is a small square box.

This is the aforementioned square box:

gumbo 1  and I must say, I agree.

Ingredients:

  • 1 1/2 cups Butter
  • 2 cups Brown Sugar
  • 1 cup White Sugar
  • 2 Eggs
  • 1/2 cup H2O  (I’m not kidding.  The recipe card actually says H2O)
  • 2 teaspoons Vanilla
  • 2 cups Flour
  • 2 teaspoons Salt
  • 1 teaspoon Baking Soda
  • 6 cups Oatmeal

Instructions:

  1. Preheat oven to 350F.
  2. Mix in order given.
  3. Mix in various goodies.
  4. Makes approx. 10 dozen. (Not nearly enough!)
  5. Bake for 10 to 12 minutes until golden brown and nicely cookie-like.

That’s it!

Let me know what you think!

-Star

 

“Almost Gumbo”

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Serves 4 to 6.

gumbo 1

This one is from grandpa’s recipe box, but I can’t figure out why it’s called “Almost” Gumbo; it sure sounds like full-on gumbo to me!

Ingredients:

  • 1 pound smoked sausage, cut lengthwise in half, then crosswise into 1/2 inch slices
  • 4 cups water
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 package (10 ounces) frozen cut okra, thawed and drained.
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • 1/2 cup uncooked long- or whole-grain rice
  • 1/4 cup dry red wine
  • 1 tablespoon hot pepper sauce

Directions:

  1. In a 6-quart soup pot, combine the sausage, water, tomatoes, okra, thyme, and garlic powder.  Bring to a boil over medium heat, then reduce the heat to low.
  2. Add the remaining ingredients and simmer for 20 to 25 minutes, or until the rice is tender, stirring occasionally.

Note: If you’d like to make this even more authentic-tasting, add about a pound of peeled, cooked shrimp 5 minutes before serving.

-Star

Spicy Cucumber Salad!

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Do you like spice? Would you like spice more if spice was salad? Today is your day person with oddly specific tastes.

Serves 2-4, double recipe for 4+ people

— Ingredients!

2 chopped fresh Cucumbers (duh)

Your preferred salad dressing

Add a 2 oz amount of a vinegar based hot sauce that has a nutty flavor, I recommend Louisianan gold if you can procure a bottle, but most value brands will work.

2 Cups of Baby spinach

Iceberg Lettuce

Add a teaspoon of pepper if you use a very runny salad dressing.

— Cooking Utensils!

Large mixing bowl to mix cucumbers and spinach and iceburg

Cutting board

Knife to chop Cucumbers

Salad spoons if you have them (a wooden spoon will work)

— Directions!

Chop the Cucumber’s in half (length-wise!!!) then cut into inch thick slices

Add spinach and iceburg to the mixing bowl

Stir in Cucumbers

Add the hot sauce

Stir well

Add in salad dressing

Serve Cucumber