snack

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

 

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.

Irish Potato Bread

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potato

Ingredients:

  • 1 lb potatoes – cooked, mashed, and still warm.
  • 1/2 teaspoon salt
  • 2 tablespoons butter or substitute
  • 1/2 cup flour, plus extra for dusting.

Directions:

  1. Place mashed potatoes in a large bowl and mix in the salt and melted butter (or substitute).  Stir in the flour to make a pliable dough.  Turn onto a lightly floured surface and roll into a round, about 1/4 inch thick and 9 inches in diameter. Cut into 6 triangular shapes (called farls), like you would slice pizza.
  2. Lightly dust a cast-iron skillet or griddle with flour, and put on medium high heat.  When the flour begins to toast a pale beige, the temperature will be right for cooking.  Arrange the farls on the griddle or skillet and cook for about 2 1/2 minutes on each side until lightly browned.
  3. Serve them hot and eat with jam, or cinnamon, butter, and sugar. Alternatively, the cooked bread may be fried and eaten with sausages, bacon, and eggs.

This bread is so, so good.  I’m not sure how old the recipe is, but the Victorian Era would be a good guess.

Enjoy!

~ Star

 

Potato Cakes

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Serves 4, Prep time:15 minutes, Cooking time: 16 – 20 minutes.

Ready in about half an hour.

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Ingredients:

  • 1 lb potatoes, shredded  (tip – potatoes are easier to shred if you parboil them first!  Put ’em on the stove in a pot of boiling water for 4 to 6 minutes.)
  • 1 onion, chopped (I find that the best kind of onion is yellow, wide, short, and sweet.)
  • 2 tablespoons chopped parsley (or if you don’t wanna bother with that, some Italian seasoning or fresh chives will also work.)
  • 2 eggs, beaten
  • 2 tablespoons olive oil
  • salt and pepper

Directions:

  1. Place the shredded potatoes in a strainer and rinse well under cold water to remove excess starch.  This will make it fry well.  Drain.
  2. Place the potatoes in a bowl with the onion, parsley, eggs, and salt and pepper to taste.  Mix thoroughly and divide into rounds.
  3. Heat the oil in an 8 or 9 inch heavy-based skillet.  Cast iron works great.  Add the potato cakes to pan in batches, and pat lightly with spatula. Fry them on medium low for 8 to 10 minutes until the undersides are crisp and brown, then fry the other side for 10 minutes until also crispy brown.
  4. Season with salt + pepper and serve immediately!

Enjoy!

~ Star

Vegan Lemon Bars with Shortbread Crust | Heart of a Baker

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Vegan lemon bars are tart, sweet and a perfect vegan dessert, using all whole ingredients and no tofu and no cashews!

Source: Vegan Lemon Bars with Shortbread Crust | Heart of a Baker

First of all – yum!

I made these last week, and they are the best lemon bars I have ever tasted.

Simple directions, simple ingredients.  I have a feeling I’m going to be making these for years to come.  🙂

– Star

Dilly Casserole Bread (+ vegan version)

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I found this recipe stashed between two old cookbooks on the very bottom shelf.  It’s typewriter-typed and on a 5×8 unlined note card, and I haven’t the faintest idea where it came from, but I’m excited to try the recipe!

Ingredients:

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup creamed cottage cheese (warm to lukewarm)
  • 2 Tbsp sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp butter
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 unbeaten egg

Just for the fun of it, here’s a vegan version.  It’s mostly the same.

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup crumbled, creamed, tofu (warm to lukewarm)
  • 2 Tbsp organic sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp coconut oil
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • Either storebought vegan egg replacer, or 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg.  There are many, many vegan egg substitutes.

Directions:

  1. Soften yeast in water.  Combine sugar, cottage cheese/tofu, dried minced onion, butter/coconut oil, dill, salt, baking soda, and egg/substitute in mixing bowl.
  2. Mix thoroughly.
  3. Add flour to form a stiff dough, beating well after each addition.
  4. Cover and let rise in warm place (oven with pan of hot water) until light and double in size (50-60 minutes).
  5. Press down (do not knead). Turn into well-greased 2 quart casserole pan.  Let rise in warm place until light (about 45 minutes).
  6. Bake at 350 for 30 to 40 minutes until browned.
  7. Remove from oven and brush with soft butter/coconut oil.

Voila!  Enjoy.

~ Star

 

Sweet Potato Stacks w/ Shredded Cheese

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  • 4 pounds sweet potatoes, sliced
  • 1.5 cups almond milk, warmed (actual milk would work too)
  • 1/4 cup coconut oil, melted
  • 2 1/2 cups shredded cheese (you could try using cashew cheese to make it vegan, but it’s not going to yield the same sticky result shredded cheese would.  Here’s an easy cashew cheese recipe.)
  • 5 teaspoons thyme
  • 2 cloves garlic
  • salt and pepper to taste
  1. Preheat oven to 375 degrees Fahrenheit (about 190 Celsius).
  2. Lightly grease a muffin tin.
  3. Mix almond milk, coconut oil, and seasonings in a bowl.
  4. Stack potatoes in muffin cups with cheese between the slices.
  5. Pour seasoning mix over stacks.
  6. Bake covered for 30 minutes.
  7. Uncover, sprinkle tops with cheese, and bake 5 minutes more.
  8. Enjoy!

~ Star