Monday, July 9, 2018

Gluten-Free Tabouli Salad

This is a recipe you can totally play with the amounts and it doesn't matter.


I make it with much less oil than "normal"tabouli, but that's me.  I don't want all the extra oil.

2 bunches parsley, finely chopped in food processor
1 large handful grape tomatoes, finely chopped
1 dry cup quinoa (cook it and cool it completely)
juice of 1 lemon
1/4 cup olive oil
10 fresh mint leaves
10 fresh basil leaves
salt and pepper

Mix it all together and EAT!

Monday, May 7, 2018

Quiche and Quiche Bites

I LOVE this quiche, and I had the idea to make a little extra so I could also make 24 mini quiche-bites for my kids' lunches.

This will make you one large (pie-sized) quiche and 24 bites.

Inside of quiche:

1 large bunch of broccoli
1 large yellow onion
Seaside cheddar cheese (about 2-3 oz, or to taste- divided)

5 eggs: 4 eggs, 1 yolk
1 cup almond milk (or any milk)

Finely chop onion, saute til brown, then add
Finely chopped broccoli
Saute til softened, a few minutes
Mix well

Beat eggs with milk separately

Outside of quiche:

I use a prepared vegan crust- Wholly Wholesome-- just take it out of package-- poke holes all over with a fork, and bake at 350 for 10 minutes before you start.

For the bites, I used vegan phyllo dough*.  Once defrosted, lay one sheet down, I cut mine about 6-8 inches wide, brush lightly with butter (I use Earth Balance). Continue until you have 5 sheets stacked all brushed with butter.  Cut into 10 pieces, all about 3 inches x 3 inches (does not need to be exact).

Push the phyllo squares down into your 24-count mini muffin pan.
Optional but recommended: Use liner cups and spray them well with coconut oil cooking spray.
Bake phyllo cups alone for 6 minutes at 350.

*You can buy premade mini-crusts but they are pricey.

Put it together:

Large quiche: Line bottom of large crust with cheddar (or just sprinkle some)
Add broccoli-onion mixture til it reaches top
Pour egg mixture over it until it reaches the top
Bake for 35-40 minutes at 375

Bites: Scoop a half tablespoon (estimate) or so into each little cup.  Push it all down with your fingers so it sits tight in the pan. It's okay if the phyllo gets crumbly when you do this, the egg will seal it back together in the oven.  Using a ladle, pour the egg mixture over each cup-- it doesn't need much.

Bake for 10 minutes at 375
Best served at room temperature.



Tuesday, March 6, 2018

Boiled Peanuts

This one is SUPER simple...

Using a HUGE pot of filtered water (I use a 20 gallon pot)...

Pour in peanuts
Cover with water, then add several more inches above that
(The peanuts will float so this is approximate, but since a lot of water will boil off, you want a LOT of water in there)

Add 2 tbsp salt to the water

Bring pot to a boil
Reduce to low and cook covered 5-6 hours
Scoop them out, let them cool, then eat!
They keep in the fridge for 1 week

Wednesday, January 3, 2018

Vegan Garlic Knots

I love getting these at my local Whole Foods at the pizza counter-- but they have been out of them the last few times I've had cravings, so I decided to whip up a batch by guessing at a recipe.  I used my regular bread recipe a bit and tweaked.

They came out great!

First, preheat the oven to 425 and brush a layer of avocado (you could use olive) oil on the bottom of a baking stone/pan.

I mix up bread in my food processor without proofing the yeast-- I'm too lazy.

Into the food processor, I put:
(This makes about 32 knots, you could halve this if you want less):

6 cups flour (divided)
1.5 T cane sugar
2 packets Red Star quick rise yeast
2.5 cups water, warm
2 T olive oil
2 T salt

Combine all dry ingredients + only 3 cups of the flour and mix well
Add oil and half the water, mix
add rest of flour
Add rest of water
Mix well until dough forms a ball
Turn dough out onto well-floured surface

Knead 1 minute
For the next hour, come back and knead the dough for about 15 seconds
After 1 hour, pull off pieces of the dough, roll into "snakes" and tie in a  lot
Make sure you pinch the creases so it doesn't unravel while baking

Place on oiled stone/pan and brush with olive oil infused with garlic
Bake at 425 for 10 minutes, then at 375 for 15-20 minutes
Hot out of the oven, brush with olive oil and freshly crushed garlic
Optional- Sprinkle with freshly chopped rosemary or parsley

Tuesday, December 12, 2017

Latkes, latkes, latkes!

I love the taste of homemade latkes, but I only make them once a year because:

1. The oil smell permeates your entire life for like 3 days
2.  It is so time consuming!
3.  MESSY!

This year I was determined to take at least one of those things out of the equation.

I decided to roast my latkes!

I looked up a few recipes, but I love my own recipe so much I decided to just try things as I went tonight and see how it turned out.

Usually, that is a recipe for disaster, but it turned out SO WELL!
The smell is not as permanent or pervasive.  SO much less messy, and since I don't have to stand over the oven turning just 4 at a time, MUCH less time consuming.

Here is the recipe... it makes 52 latkes:

5 lbs yellow potatoes
3 large yellow onions
5 eggs
1 cup flour
1 tbsp baking powder
salt & pepper


Preheat the oven to 425 and using two pans (I use a glass casserole and a baking stone), pour oil onto the bottom so it fully coats it in a thick layer.  In one pan I did avocado oil, in the other I did olive oil.  I think I will stick to avocado, it's a little lighter-- but both work.  Put the pans in the oven to preheat.

1. Shred all the potatoes in the food processor (you can peel or not, I ted to peel a bit of each but not the entire potato)
2.  Transfer the shredded potatoes into a bowl of cold water
3.  Finely chop the onions in the food processor (should look like applesauce)
4.  Beat 5 eggs with a fork in a  separate bowl
5.  After about 10-30 minutes, drain out the potatoes in a  colander.  Press down firmly and rotate, press again, rotate.  Add the onion-- keep on pressing and rotating, squeezing out the water.  Add several paper towels on top and squeeze one more time.  Toss the paper towel and dump the potato/onion mixture into a very big bowl.
6.  Add the egg and flour, salt & pepper and mixx well using your hands.
7. Scoop the mixture onto the hot oiled pans, I use a rounded scoop shown below.  After you've scooped them all, pat them down with the rounded side of the scoop.
8.  Roast for 8 minutes, then flip the and roast another 8 minutes.  They made need up to 10 minutes per side-- you decide.
9.  Plate them on a platter with paper towels underneath and enjoy with applesauce!

Sunday, December 10, 2017

Hanukkah Theme Nights

Happy Hanukkah! Tuesday it begins!
Here are some fun traditions to make theme nights for each night, or a gelt pocket present Hanukkah calendar.
Find it at:
Light it up!

#happyhanukkah #hanukkahcalendar#hanukkahthemenights #hanukkahtheme#chanukah #chanukahtheme #gelt#hanukkahpresent

Saturday, November 18, 2017

Chocolate Pie

I saw this on the Today Show years ago-- maybe around New Year's.

Anyway, I skipped making the crust and just bought a vegan one .

This is SO easy and delicious-- I make 2 pies at once.

It is supposed to be served warm, but I really prefer it chilled:

1 crust (bake it 10 mins)
1/2 cup heavy whipping cream
1/3 cup milk (I used almond milk)
8 oz 365 brand chocolate chunks chips
2 eggs, beaten

Heat a pan and add milk & cream.
Once it boils, take it off heat and whisk in the chips till totally melted and mixed.
Add eggs and completely mix in.
Scrape into pie shell and bake at 350 for 15 minutes.  (If it's jiggly in the middle and you want to serve it warm, bake longer-- if you want it chilled, allow it to cool, then chill at least 1 hour.)