Curried Chicken and Vegetable Soup

Curried Chicken and Vegetable Soup

"This delicious soup was made by my Son, he got up before work today and cooked this wonderful warming soup for our dinner<3 p="">
Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8   
Cuisine:  "Soups and Chowders"
Categories    : Chicken, Corn Free, Dairy Free, Egg free, Gluten Free

  6       Cups  Low Sodium Chicken Broth
  1       Cups  water
  2       Cloves  garlic -- minced
  1       Medium  onion -- sliced
  2      Tablespoons  olive oil
  3       Potato -- washed and cubed
  2       Carrot -- sliced
  2       Ribs  Celery -- sliced
  1/2   Cup  Sun-dried Tomato Half
  1      Tablespoon  Curry Powder
  1      1/2" Piece  Fresh Ginger -- grated
  1      Teaspoon  Chinese Chili Garlic Sauce
  4      cups  Kale -- chopped
  1/2   cup  mushroom -- sliced
  1/4   cup  fresh cilantro -- chopped
  2      5 Ounce Pieces  Chicken Breasts -- chopped
  1      19 Ounce Can  Coconut Milk
          black pepper and salt -- to taste

Heat the olive oil in a medium pot and sautée garlic, onion, and mushrooms
until onions are soft. Add the Chicken, ginger, curry powder, chili garlic
sauce and saute until cooked Add broth, potato,  carrots, tomatoes with
juice and water bring to boil.

Add Kale and reduce to simmer for 15 minutes add cilantro and coconut
milk. Taste and add salt and pepper to taste

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Per Serving : 382 Calories; 23g Fat (50.8% calories from fat); 21g Protein; 29g Carbohydrate; 6g Dietary Fiber; 18mg Cholesterol; 761mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 4 Fat.

Kimchi Miso Soup (vegan)

Kimchi Miso Soup (vegan)

  "A wonderful soup for a quick dinner"

Recipe By     :Ellen M. Ennis Davis

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4  
Cuisine:  "Soups and Chowders"
Categories    : Asian,Dairy Free,Egg free,Gluten Free


  1             Cup  Korean Fermented Cabbage / White Cabbage Yangbaechu Kimchi
                  -- chopped rough
  1/4          cup  dikon radish -- julienned
  1             tsp  grated fresh ginger
  2             Sheets  Nori, shredded
  3             tbsp  gluten free Miso
  4             Cups  Vegetable Stock, Low Sodium
  5             Green Onions -- chopped
  2             Tablespoons  Chinese Sriracha Hot Chili Sauce -- baby, cut in half
  4             Bok Choy--Baby, halved
  12           Mushroom -- cremini, sliced
  4             Cups  Rice Noodles

Put kimchi and ginger in pot on medium heat. Sweat for a few minutes.

Add miso paste, chili paste, nori and stock Bring to boil and reduce heat.

Add dikon, bok choy, green onions, mushrooms and rice noodles

Simmer on low for 5 minutes.

Serve in bowls

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Per Serving : 652 Calories; 5g Fat (6.5% calories from fat); 6g Protein; 144g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 902mg Sodium.  Exchanges: 8 Grain(Starch); 0 Lean Meat; 3
Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

French Onion Croqettes With Honey Mustard Sauce (vegan)

French Onion Croqettes With Honey Mustard Sauce (vegan)

"These are delicious little morsels coated with crushed Rice Chex® giving the tender crunch of Panko Bread Crumbs and topped with honey mustard sauce."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4  
Cuisine:  "Vegetable Entrees"
Categories    : Dairy Free, Egg free, Gluten Free, Vegan


  1         Tablespoon  olive oil
  2         Cups  Sweet Onion -- sliced
  3         Potato -- cubed
  1/4      Cup  Firm Tofu -- shredded
  2         Tablespoons  Coconut Oil
  1         Cup  Firm Tofu -- shredded
  2         Carrot -- shredded
  2         Ribs  Celery -- diced fine
  1/8      Teaspoon  freshly ground black pepper
  1/4      Teaspoon  Nutmeg
  1/4      Teaspoon  Red Pepper Flakes
  1         Sheet  Nori -- or other seaweed such as kelp or kombu equal to one sheet nori
  1 1/2   Cups  Rice Chex® -- crushed
  1         Teaspoon  Grainy Mustard

Honey Mustard Sauce
  1        Cup  Mayonnaise, Soybean, No Salt
  2        Tablespoons  Honey
  1        Tablespoon  Grainy Mustard
  1        Teaspoon  Lemon Juice

Sautée onions on medium with olive oil and sprinkle in salt and pepper.
Cover and cook over medium-low heat, stirring occasionally, until onions
are soft, about 10 minutes.

Remove cover and cook, stirring often, until onions are caramel in color,
30 minutes to an hour.

While onions are cooking, place the cubed potatoes in a medium saucepan.
Add water until potatoes are covered. Bring to boil, reduce heat and
simmer, covered, 15-20 minutes, or until tender.

Melt butter in microwave and gently mix together with tofu.

Drain water from potatoes. Put hot potatoes into a large bowl. Add cream
and melted butter. Use potato masher to mash potatoes until well mashed.
Set aside.

preheat oven to 350°F

Tear Nori into blender or spice grinder and chop fine.

Add coconut oil, tofu mixture to the mashed potatoes along with the salt,
pepper, red pepper flakes, nutmeg, nori, carrots, celery, 2 tablespoons
mayonnaise, 1 teaspoon grainy mustard, 1/2 cup of rice chex® crumbs, and
caramelized onions. Gently fold the mixture until well combined, being
careful not to break the tofu up too much.

Using a cookie scoop or your hands, roll the mixture into 24 balls,
rolling each in the remaining rice chex® crumbs before setting on a
parchment paper lined cookie sheet. Set aside.


To cook the croquettes bake them 30 to 35 minutes, or until golden brown.
Transfer to a serving platter and serve warm with the Honey Mustard sauce

Honey Mustard Sauce

Whisk together the remaining mayonnaise and mustard with lemon juice until
smooth and well combined.

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Per Serving : 754 Calories; 58g Fat (67.3% calories from fat); 12g Protein; 52g Carbohydrate; 5g Dietary Fiber; 32mg Cholesterol; 233mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates.

Lebanese Orange Pilaf (vegan)

Lebanese Orange Pilaf (vegan)

"Lovely sweet rice pilaf."
Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's what's for dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8 

Cuisine:  "Rice, Pilafs and Pulses"
Categories    : Corn Free, Dairy Free, Diabetic Friendly, Egg free, Gluten Free, International, Lebanese, Rice Dish


  3         tablespoons  coconut oil
  1         cup  vermicelli -- Gluten Free broken into small pieces
  1         teaspoon  salt
  1/4      teaspoon  pepper
  1/2      cup  golden raisins
  1         tablespoon  orange rind
  1/2      cup  slivered almonds
  2         cups Basmati rice -- long grain rice can also be used
  4         tablespoons  orange juice
  1/2      teaspoon  turmeric
  4         cups  vegetable stock
  1/2      cup  fresh parsley -- chopped

Melt oil over low heat. Add vermicelli, salt, and pepper; saute until
lightly browned.

Add almonds and saute about 1 minute more.

Add rice and saute, stirring, about 2-3 more minutes.

Add turmeric and stock, orange juice, orange rind and raisins, stir, raise
heat and bring to a boil. Cover; lower heat to lowest possible setting and
cook for 20 minutes. Do not lift lid!

After 20 minutes, remove from heat; crack lid and let set for 5 minutes.
Add parsley and stir.  Serve and enjoy
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Per Serving : 330 Calories; 10g Fat (27.4% calories from fat); 8g Protein; 53g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 345mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 1 1/2 Fat.

Southwest Black Bean and Corn Chowder (vegan)

Southwest Black Bean and Corn Chowder (vegan)

A quick, hearty and colourful chowder with delicious Southwestern flavours.

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8   
Cuisine:  "Soups and Chowders"
Categories    : Dairy Free, Egg free, Gluten Free, Southwesten, Vegan

  2        Tablespoons  Coconut Oil
  1        Onion -- chopped
  1        Green Bell Peppers -- chopped
  1        Red Bell Peppers -- chopped
  3        Potatoes -- cubed
  6        Green Onions -- chopped
  1        Teaspoon  Garlic Powder
  1/2     Teaspoon  Black Pepper
  1        Teaspoon  Chili Powder
  1/4     Teaspoon  Red Pepper Flakes
  3        Tablespoon  Brown Rice Flour
  1        200 Gram Package Creamed Coconut
  1        28 Oz Can  Diced Tomatoes
  5        Cups  Stock, Low Sodium
  2        Tablespoons  Lime Juice
  2        Teaspoon  Cornstarch
  2        19 Oz Cans  Black beans
  2        Cup  Corn, Frozen
  1        Teaspoon  Honey
  1/2     Cup Cilantro -- chopped, discarding stems

In Dutch oven, Sautée onions, potatoes and peppers in coconut oil over medium-high heat, stirring until onions are soft.  Add garlic, green onions and Sautée for about a minute.

Add seasonings, spices and flour and stir for one minute more.  Reserve 1/2 cup of stock. Add the rest of the stock one cup at a time, stirring after each addition to make sure that lumps do not form and mixture doesn't scorch. Stir in tomatoes and lime juice.

Add cornstarch to remaining stock and using a fork or a whisk, stir in thoroughly until cornstarch dissolves.  Add to chowder.

Add black beans, corn, coconut cream and honey and continue to cook until mixture has thickened and potatoes are cooked through.  Add chopped cilantro and remove from heat.


Serving Ideas : Garnish with additional cilantro
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Per Serving : 802 Calories; 24g Fat (25.6% calories from fat); 34g Protein; 120g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol; 162mg Sodium.  Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 1
1/2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates.

Potato & Mushroom Latkes (vegan)

Potato & Mushroom Latkes (vegan)

A wonderful treat served with chives and Dairy Free Yogurt. Excellent way to use up extra baked potatoes"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright: http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 3  
Cuisine:  "Vegetable Side Dishes
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free, Vegan

  2     Tablespoons  olive oil
  1     Cup  Mushrooms -- thinly sliced
  1     Clove  Garlic -- chopped
  1/16  Teaspoon  red pepper flakes
  2     Potatoes -- baked
  2     Potatoes -- washed
  1/4   Teaspoon  Salt
  1/4   Teaspoon  Pepper
  1/3   Cup  Rice Flour, Brown
  2     Teaspoons  Baking Powder
  1/4   Cup  Non Dairy Grated Hard Cheese Replacement
                       

preheat oven to 425°F


Sautée onions, garlic and mushrooms until onions are soft. Set aside.

Shred baked potatoes and raw potatoes into a bowl.

In a small bowl mix flour, salt, pepper, cheese and chili flakes and baking powder together until blended

Add mushrooms and onions to potato mixture and sprinkle with flour mixture. mix until blended.

Grease a baking sheet and divide into 9 patties and place in oven for 20 min.

Serving Ideas : Serve with Dairy Free Yogurt and chopped green onions

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Per Serving : 322 Calories; 11g Fat (30.0% calories from fat); 12g Protein; 46g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 872mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

Non Dairy Grated Hard Cheese Replacement (ie Romano, Parmesan)

A great Low Fat, Dairy Free topping for salads or pasta.

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 0     Preparation Time :0:00
Cuisine:  "Dairy and Dairy Substitutes"
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free, Vegan


     2          tablespoons  nutritional yeast
     1/2       package  firm tofu -- drained
     1/2       teaspoon  citric acid
     1/2       teaspoon  salt

Take tofu and place on layers of kitchen towels place kitchen towels on
top put plate on top let sit for 1hr.

Shred tofu, and sprinkle with citric acid, salt and nutritional yeast,
toss together and let sit covered for at least 1 hr. to overnight.

Sprinkle on salads or pasta as you would Grated Parmesan Cheese.

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Per Serving : 123 Calories; 4g Fat (27.0% calories from fat); 20g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1072mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;
1/2 Fat.

Third day of Earth Week Vegan Challange, Tastes of Maylasia

Today is day three of my pledge to the rabble.ca's 2013 Vegan Challenge to honour Earth Week.

First day was a Visit to Pakistan through Cuisine  with  Masalah Bhare Mushroom, Spiced Mushrooms ,  Vegetable Korma and Curry Rice and Cabbage

Pakistan through Cuisine

Second day an easy Rotini With Marinara Sauce and Mushrooms (vegan)

Rotini With Marinara Sauce and Mushrooms (vegan)

and today a well rounded Dinner with the tastes of Malaysia Asian White Beans and Tomato Sauce, Malaysian Chinese Broccoli Stir Fry and Malaysian Stir Fried Potatoes

Tastes of Malaysia

Maylasian Stir Fried Potatoes

Maylasian Stir Fried Potatoes

 "This recipe is traditionally made with starchy root vegetable Koorka or Chinese potato. Although not quite the same in texture and flavour I don't have access to a wonderful Asian market so have substitute for our noble potato"

Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4   
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Gluten Free, Malaysian,  Vegan


  6         Small  russet potatoes -- peeled, cut into 1/2-inch cubes
  1         Teaspoon  Coriander powder
  1/2      Teaspoon  Red Pepper Flakes
  1         Onion -- sliced       
  4         Tablespoons  Coconut Oil
  2         Teaspoons  Mustard Seed
             Salt and Pepper -- to taste
  3         garlic cloves -- minced
  2          teaspoons  minced peeled fresh ginger
  1/4      teaspoon  turmeric
  1/4      teaspoon  ground coriander
  1/2      Teaspoon  Garam Masala
  1/2      Teaspoon  Turmeric
  1/4      teaspoon  paprika
  1/2      Cup  Water
  1         tablespoon  fresh lemon juice
             Chopped fresh cilantro

Peel the potatoes and cut them into small pieces.

Steam potatoes until tender crisp

In a deep skillet, heat oil, add the mustard. Once mustard splutters  add
spices, onions and garlic

Now add the cooked potatoes to the skillet.

Fry well until the water evaporates and the potatoes turn slightly crispy.

Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle
with chopped cilantro and serve.

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Per Serving : 232 Calories; 14g Fat (53.6% calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 3 Fat.

Malaysian Chinese Brocoli Stir Fry

Malaysian Chinese Brocoli Stir Fry

Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Gluten Free, Malaysian,  Vegan

  1      lb.  Chinese Broccoli -- rapini or Maylasian kailan
  2      Carrots -- sliced
  1      Onion -- peeled and sliced thinly
  1      Cup  Mushrooms
  3      Cloves  Garlic -- chopped
  3      Tablespoons  Soy Sauce, Low Sodium -- gluten free

Cook the thicker stem first for 2-3 minutes before you add the leaves.
Start cooking the stems and thinly sliced carrots together. After the
carrots and stems have steamed for a few minutes, add the remaining
leaves. Leave everything covered for about five minutes or until
everything is tender to your liking. Once the vegetables are tender,
remove them from the steamer and set aside.

In a small skillet, sautée onion, garlic and mushrooms for 2-3 minutes add
onions cook until soft. Add soy sauce continue to cook until most of the
liquid is gone.

In a large bowl or serving dish, toss all the veggies together with the
mushrooms and garlic. Taste and add a teaspoon or two of soy sauce if more
salt is needed.
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Per Serving : 65 Calories; trace Fat (2.6% calories from fat); 3g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 464mg Sodium.  Exchanges: 1 1/2 Vegetable.

Asian White Beans and Tomato Sauce

Asian White Beans and Tomato Sauce

Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:  "Vegetable Side Dishes" 
Categories    : Dairy Free,Gluten Free,Vegan

  3        tablespoons  coconut oil
  1        Onion -- sliced
  2        clove  Garlic -- minced
  1        28 Oz Can  Diced Tomatoes
  1        can  Tomato paste
  1        1" Piece  Fresh Ginger -- grated
  1        Tablespoon  Toasted Sesame Oil
  2        Teaspoons  Coriander
  2        19 Oz Cans  white beans -- (19 oz)
  2        tablespoon  Lemon juice
  4        tablespoons  soy sauce -- low sodium

Heat up oil in a pan. Stir-fry the onions, and garlic.

Add tomatoes and simmer. Add the beans and all other ingredients

Simmer uncovered until liquid has mostly evaporated

Serve.

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Per Serving : 1111 Calories; 17g Fat (13.1% calories from fat); 67g Protein; 184g Carbohydrate; 45g Dietary Fiber; 0mg Cholesterol; 1350mg Sodium.  Exchanges: 11 Grain(Starch); 4 Lean Meat; 4
Vegetable; 0 Fruit; 2 Fat.

Pooka's Non Dairy Yogurt

Pooka's Non Dairy Yogurt

 Sooo Creamy, so delicious, I absolutely love this yogurt. With the added dry soy milk to up the protein you don't need to gel with agar, egg or gelatine. It's really easy and well worth the trouble.

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6  
Preparation Time :0:10
Start to Finish Time: 24:10
Cuisine:  "Dairy and Dairy Substitutes"
Categories    : Dairy Free, Egg free, Gluten Free, Low Carb, Vegan


  1        14 Oz Can  Coconut Milk
  14      Ounces  So Good® Original Soy Beverage (or other brand)
  2        Tablespoons  Yogurt or 4 tablespoons yogurt culture
  1        Tablespoon  Psyllium Fibre
  4        Tablespoons  Soy Milk Powder

Combine coconut milk and soy beverage  in a medium saucepan.

Scald then whisk in Psyllium Fibre and let cool to 43C (110F)

Place 1 tablespoon coconut mixture in a clean cup. Add the culture powder
and stir until it forms a (lumpy) paste. Add a little more coconut milk
then stir the culture into the main saucepan.

Pour into a covered glass container.

Place in an insulated bag or wrap in towels and leave in a warm place for
about 24 hours.

The mixture will be somewhat separated, whisk together.

Store covered in the fridge.



Serving Ideas : Better if served chilled

NOTES : You may leave out the Psyllium fibre if desired you will get a much smoother texture but the fibre content will be affected; not the flavour
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Per Serving : 193 Calories; 16g Fat (71.6% calories from fat); 7g Protein; 7g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 16mg Sodium.  Exchanges: 0 Fruit; 0 Non-Fat Milk; 3 Fat; 0
Other Carbohydrates.

Rotini With Marinara Sauce and Mushrooms (vegan)

Rotini With Marinara Sauce and Mushrooms (vegan)

"A hearty pasta dinner with rich tomato flavour that only takes 30 minutes"
Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:  "Pastas and Dumplings"
Categories    : Dairy Free,Gluten Free,Vegan


  1        Cup  Mushrooms -- sliced
  3        Cups  Rotini -- Brown Rice
  3        Tablespoons  Olive Oil
  1        Cans  diced plum tomatoes -- (28 ounce)
  1        Cans  crushed plum tomatoes -- (28 ounce)
  3        Teaspoons  olive oil
  5        Teaspoons  finely minced garlic
  2 1/2  Teaspoons  dried oregano -- crumbled
            Salt and pepper -- to taste
  2/3     Cup  minced fresh parsley

Heat 3 tablespoons oil in large saucepan, Sauté mushrooms until golden
brown. Remove when cooked and put aside

In a medium saucepan, heat the rest of oil, and add the garlic. Sauté the
garlic, stirring (do not let it brown). Add the tomatoes, oregano, salt
and pepper.

Bring the sauce to a boil, reduce the heat and simmer the sauce for 20
minutes.

Bring 8 cups of water to a boil. Add Rotini and boil 10 min. reserve 1 cup
of pasta water and drain pasta.

Add parsley, mushrooms and pasta to sauce stir. Add pasta water if needed
to loosen up sauce. Let cook covered on low for 5 min.

serve.

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Per Serving : 245 Calories; 10g Fat (36.2% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 2
Fat.

Visit to Pakistan through Cuisene

Visit to Pakistan through Cuisene

Tonight we are transforming out Dinning Table to the exotic location of Pakistan, with a vegan meal of  Masalah Bhare Mushroom, Spiced Mushrooms ,  Vegetable Korma and Curry Rice and Cabbage .
These dishes have lightly contrasting spice blends and the differing densities, balance out to a very satisfying meal. I ate so much I am stuffed to the ears. 

Vegan Challenge for Earth Week

Join rabble.ca in taking the Vegan Challenge during Earth Week 2013. RSVP on our Facebook event page, share your ideas and invite your friends:

Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Pakistani Vegetable Korma (vegan)

Pakistani Vegetable Korma (vegan)

"This is a mild creamy Pakistani dish."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6   
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Egg free,  Gluten Free, International, Pakistan, Vegan


  1 1/2  lb  Mixed Vegetables -- (use a mix of 2 or 3 different vegetables e.g. broccoli green beans, peas, cauliflower, courgettes)
  1        onion
  2        Tablespoons  vegetable oil
  2        Cloves  garlic
  1        Tablespoon  ground cumin
  1        Tablespoon  ground coriander
  1        Tablespoon  turmeric
  2         Teaspoons  cardamom
  1         Piece  root ginger -- (1 inch)
  1 1/2   Cups  Water
  2         Ounces  creamed coconut
  1         Tablespoon  Grainy Mustard
  2         Tablespoons  lemon juice
  4         Ounces  ground almonds
             Salt & pepper to taste

Steam vegetables until tender crisp do not overcook 3 to 5 min

Chop the onions; crush the garlic and sauté in the oil until the onions
are soft.

Stir in the cumin, coriander, and cumin, together with cardamom and grated
ginger and cook on a low heat for a few minutes.

Add the water to the pan and bring to the boil, gradually adding the
creamed coconut, cut into thin slices, and heat until the coconut has
melted.

 Add the lemon juice, mustard and ground almonds and cook for 2 minutes.

Add the vegetables, heat gently and season to taste.

 Serving Ideas : serve with rice and greens
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Per Serving: 270 Calories; 21g Fat (64.4% calories from fat); 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 299mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 3 1/2 Fat.

Vegan Challenge for Earth Week

Join rabble.ca in taking the Vegan Challenge during Earth Week 2013. RSVP on our Facebook event page, share your ideas and invite your friends:

Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Masalah Bhare Mushroom, Spiced Mushrooms (vegan)

Masalah Bhare Mushroom, Spiced Mushrooms (vegan)

Masalah Bhare Mushroom, Spiced Mushrooms (vegan)
Description:  "A wonderful earthy Pakistani side dish to round out a meal"
Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free, Pakistan

  1         Pound  mushroom
  6         Green Onion
  1         1/2" Piece  Ginger -- (1/2")
  5         Cloves  Garlic -- (5 to 6)
  1         Teaspoon  red pepper flakes
  2         Teaspoons  Mustard Seed
  1/4      Teaspoon  Ground Pepper
  1         Teaspoon  salt
  3         Tablespoons   Coconut, Dried -- ground
  1/4      Teaspoon  Chili Powder
  1         Teaspoon  Coriander
  1/4      Teaspoon  Turmeric
  1         Teaspoon  nutmeg
  4         Tablespoons  coconut oil
  1/2       Red Bell Pepper

Cut mushrooms into slices.

Chop onions  and red pepper

Grate ginger, garlic

Heat coconut oil in a pan and fry onions until soft.

Then fry ginger and garlic for a minute.

Put salt, chili powder, nutmeg, mustard seed, coriander and
turmeric powder.

Add mushrooms and ground coconut. Saute until mushrooms are golden.

Add red pepper and let saute for 2-3 minutes and remove it from heat.
Serve hot.


Serving Ideas : serve with a curry and Basmati rice
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Per Serving : 133 Calories; 11g Fat (69.3% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 370mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 2 Fat.

Vegan Challenge for Earth Week

Join rabble.ca in taking the Vegan Challenge during Earth Week 2013. RSVP on our Facebook event page, share your ideas and invite your friends:

Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Curry Rice and Cabbage (vegan)

Curry Rice and Cabbage

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8    
Cuisine: "Vegetable Entrees"
Categories    : Corn Free, Dairy Free, Egg free,  Gluten Free, Vegan

  2        Tablespoons  Coconut Oil
  1 1/2  Cups  Short Grain Brown Rice
  1        Onion -- sliced
  3        Cloves  Garlic -- minced
  2        Teaspoons  Mustard Seed
  2        Teaspoons  Coriander
  4        Tablespoons  Curry Powder
  1        Tablespoon  Chinese Chili Garlic Sauce
  2        Teaspoons  Salt
  1/2     Teaspoon  Pepper
  1/2     Head  Cabbage -- sliced 1/3-inch thick
  1        Bell Pepper -- chopped
  2        Stalks  Celery -- sliced
  2        Cups  Water
  2        28 Oz Cans  Diced Tomato
  1        14 Oz Can  Coconut Milk

Heat oil in dutch oven with a lid, Add Rice and toast until golden brown.

Add onions, garlic, mustard seed, coriander, curry powder and stir fry until onions are soft.

Add chili garlic sauce, salt and pepper then cabbage, bell pepper and celery, stir until combined.

Add water, coconut milk and tomatoes and bring to a boil.

Reduce heat, cover and simmer for 45 minutes.


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Per Serving : 361 Calories; 18g Fat (41.1% calories from fat); 7g Protein; 52g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 173mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat.

Vegan Challenge for Earth Week

Join rabble.ca in taking the Vegan Challenge during Earth Week 2013. RSVP on our Facebook event page, share your ideas and invite your friends:

Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Ceasar Salad (Vegan)

"This recipe is a Heart Smart, and sodium reduced and vegan but gives the flavours and satisfaction of the garlicky Caesar."
Recipe By     : Ellen M. Ennis Davis
Source           : Pooka's What's for Dinner: Gluten Free with Attitude
Serving Size  : 12    Cuisine:   "Salads and Cold Dishes"
Categories    : Corn Free, Dairy Free, Diabetic Friendly, Egg free, Gluten Free, Heart Healthy, Low Carb,  Low fat, Low sodium, Vegan, Vegetarian

  2        tablespoons  Dijon mustard
  3        garlic cloves -- minced
  1/2     cup  water
  2        tablespoons  lemon juice
  6        tablespoons  olive oil
  1        tablespoon  Flax seed meal
  1/4     teaspoon  white pepper
  1        tablespoon  seaweed sesame sprinkles
  3        tablespoons  sun-dried tomatoes -- julienned
  2        tablespoons  nutritional yeast
  1/2     package  firm tofu -- drained

  2        slices  whole grain bread -- Gluten Free
  2        cloves garlic
  2        large heads  romaine lettuce

In blender, combine mustard, garlic, water, lemon juice, soy sauce, olive
oil,  white pepper, seaweed sesame sprinkles and flax seed meal; liquify.

Add sun dried tomatoes and let sit for at least 1 hour to 1 week in
refrigerator.

Take tofu and place on layers of kitchen towels place kitchen towels on
top put plate on top let sit for 1hr. Shred tofu and sprinkle
with nutritional yeast, let sit covered for at least 1 hr. to overnight

Toast bread until browned and crisp.  Cut the cloves of garlic in half, rub cut side of garlic over both
sides of bread. Cut bread into cubes.

Just before serving, tear romaine into small pieces and place in salad
bowl.

Pour dressing over and toss to mix. Add croutons and almonds toss again.
Serve immediately.

NOTES : Dressing is better if made ahead and stored in the refrigerator to allow ingredients to blend their flavours and the tomatoes to soften
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Per Serving : 105 Calories; 7g Fat (51.4% calories from fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 97mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Roasted Cauliflower and Almond Soup (Vegan)

Roasted Cauliflower and Almond Soup (Vegan)

                    

"This take on Cauliflower Soup is a little different; it has a distinct bold flavour due to the roasted vegetables and nuts. It is creamy with little treasures of chopped vegetables and almonds to stimulate those salivary gland with a little chewing;>"

Recipe By    : Ellen M. Ennis Davis

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"

Serving: 6    

Cuisine:  "Vegan"

Categories    : Gluten Free,  light meals, Soups & Stews, Vegetables

  1        head cauliflower -- cut into florets

  4        potatoes -- chopped

  2        tablespoons olive oil

  1        rib celery -- chopped 2" pieces

  3        onions -- chopped 2" pieces

  5        cloves garlic -- smacked with blade of knife, skin removed

 1/4      cup almonds -- roughly chopped

 1/4      teaspoon freshly ground nutmeg

1               litre  vegetable stock

2               cups water

  1        14 oz can coconut milk

  1        lemon

            salt and pepper to taste

Garnish

  1        teaspoon coconut oil -- or other vegetable oil

  1        cup mushrooms -- sliced

 1/8      cup unblanched almonds -- chopped

  3        cloves garlic -- sliced

 1/2      cup fresh spinach -- chiffonade

  1        teaspoon soy sauce, low sodium

In a small bowl add olive oil, garlic and nutmeg, mix together put in microwave for 30 seconds on full power. Remove from oven and let sit until needed

Process your vegetables as specified in ingredient list and put them into a large bowl with chopped nuts. Pour flavoured oil over vegetables and squeeze lemon juice over all, roughly chop the juiced lemon, add to the vegetables and toss until all vegetables and nuts are coated. Spread this onto a cookie sheet, season with salt and pepper if desired and roast  in a 400F oven until bowl; about 1 hr.; stir at 30 min. Remove from the oven and let cool.

While the vegetable mixture cools prepare the garnish. Heat oil in a small skillet; add mushrooms, garlic and almonds, sauté until mushrooms are golden and about half original size. Add spinach sauté until wilted, then soy sauce and toss together remove from heat and

Set aside.

Garnish

In a Dutch oven or stock pot add all but 2 cups of vegetable mixture add stock and water; bring to a boil then reduce heat to simmer. Simmer for 20 minutes stirring occasionally. Add in batches to blender and purée until smooth and return to the pot. (Be very careful to use a slow speed and hold lid on blender with a kitchen towel) or use an emersion blender to purée.

When reserved vegetables are cool give another rough chop to reduce the size of the vegetables by about half, add to the puréed soup along with the coconut milk and simmer for another 15 minutes

Ladle soup into bowls and garnish with the mushroom nut mixture. Serve and enjoy

Serving Ideas: If you want a smoother soup don't reserve any of the roasted vegetables, add them all to the pot and purée the soup until smooth.

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Per Serving: 471 Calories; 29g Fat (52.6% calories from fat); 11g Protein; 48g Carbohydrate; 8g Dietary Fibre; 2mg Cholesterol; 1211mg Sodium.  Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat;

1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.