Gluten Free Chicken Teriyaki

                   

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon       olive oil
  4               4 oz           chicken breast, no skin, no bone, R-T-C -- skinless chicken breasts
  1         tablespoon      molasses
  1         tablespoon      honey
     1/2           cup         soy sauce -- Gluten Free
  3        tablespoons     apple cider vinegar
     1/2           cup         water
  1           teaspoon      ground ginger
  2             cloves        garlic -- minced fine
     1/8      teaspoon     black pepper
  2          teaspoons     cornstarch
  2          teaspoons     water

Place the chicken in an oiled deep skillet with cover, brown chicken. Add 1 cup water, soy sauce, molasses, honey, vinegar garlic, ginger and pepper. Turn chicken a few times to coat well in the soy sauce mixture.

Cover and cook on low for 10-15 minutes, turning the chicken 5 minutes to ensure even cooking.

Once cooked, remove the chicken from pan, cut up into bite sized pieces, and set aside.

Pour the liquid from the slow cooker into a saucepan and bring to a boil.

In a small bowl, whisk together cornstarch and chicken stock until combined.

Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.

Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.

Toss to coat the chicken with the sauce, and let heat through.

Serve over rice with vegetables.

Enjoy!

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
S(Internet Address):  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/2015/08/gluten-free-chicken-teriyaki.html"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 223 Calories; 6g Fat (26.0% calories from fat); 27g Protein; 14g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 2121mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Curry Chicken Breast

                     
Serving Size  : 4    
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               4 oz          chicken breast, no skin, no bone
  1                cup          low sodium chicken broth
     1/2           cup         plain yogourt
  1         tablespoon     lemon juice
  2             cloves        garlic -- minced or 1/2 ground ginger
  2          teaspoons     ginger root -- grated
  1           teaspoon     ground turmeric
     1/2      teaspoon    salt
  1           teaspoon     paprika
  1           teaspoon     curry powder
     1/4      teaspoon    pepper
  2          teaspoons    coconut oil
  2          teaspoons    cornstarch
  2          teaspoons    cold water


Place chicken in a single layer in a non metallic dish.

Combine water, yogourt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour.

Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade).

Heat oil in a 4- or 6-quart saucepan with cover. Brown chicken,

Pour marinade over chicken. bring to a boil, Cover reduce heat to simmer for 30 minutes.

Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.

Cuisine:  "Indian"
Source:  adapted from "National Presto Industries"
S(Internet address):  "http://www.presto-net.com/index.html"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 199 Calories; 6g Fat (29.5% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fibre; 73mg Cholesterol; 472mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The heart of all Indian cuisine is the masala, the combination of herbs and spices that gives each dish its individuality. One of the most commonly used masalas is a finely blended curry. The ability to mix and choose spices with subtlety is the mark of a master of Indian cookery. East Indian cuisine combines spicy and subtle flavors for unique eating pleasure. An Americanized version of an Indian meal might be East Indian Chicken served with condiments such as chutney and peanuts, along with a rice pilaf and a chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread and fresh fruit for dessert.

Chicken Thighs with Leeks & Mushrooms

"Give chicken thighs a quick saute and finish them with a Basil -scented sauce. "

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                                  boneless skinless chicken thighs -- trimmed of fat
  3        tablespoons       cornstarch
  3        teaspoons          olive oil -- divided
  1        large                  leek -- white and light green parts only, diced
  6        ounces               mushrooms -- stemmed and sliced
     2/3  cup                    low sodium chicken broth -- (see Tips for Two)
     1/4  cup                    Lime juice
     1/8  teaspoon           salt
  1\2     cup                   fresh basil -- minced or 1 teaspoon dried

Place chicken on a plate and sprinkle all over with 2 tablespoons cornstarch Reserve the excess cornstarch.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover to keep warm.

Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.

Sprinkle the reserved cornstarch over the vegetables and stir to coat. Add broth, lime juice and salt and bring to a simmer. Mix in half of the basil and return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Sprinkle with remaining basil.
 
S(Internet Address): Adapted from   "http://www.eatingwell.com/recipes/chicken_thighs_with_leeks_shiitakes.html"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 259 Calories; 9g Fat (33.0% calories from fat); 30g Protein; 11g Carbohydrate; 1g Dietary Fibre; 115mg Cholesterol; 279mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.

Roast Beet Salad

  "It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic—great for a side salad"

Recipe By     :adapted from Diabetic Connect Recipe
Source           :"http://www.diabeticconnect.com/diabetic-recipes"
Serving Size  : 8


  2       pounds  beets -- (5-6 medium) julienned
1/4      cup  extra-virgin olive oil
1/4      cup  apple cider vinegar -- or white-wine vinegar
  1       tablespoon  Dijon mustard or 1 teaspoon dry mustard
  1       teaspoon  honey

           Freshly ground pepper -- to taste
  1       stalk  celery -- chopped
  1       large  sweet onion -- chopped
  1       bunch  fresh dill -- chopped
           zest of one orange
           Juice of 1 orange -- juiced

    Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.

Meanwhile, whisk orange juice and zest, oil, vinegar, mustard, honey, pepper in a small bowl to make dressing.

 When the beets are cool enough to handle, slip off the skins. Cut into large match sticks and place in a large bowl. Add celery, onion, dill and the dressing; toss to coat well. Serve at room temperature or chilled.

Cover and refrigerate for up to 2 days

- - - - - - - - - - - - - - - - - - -

Banana & Raspberry Nice Cream

Recipe by: Ellen Ennis Davis 
This refreshing desert can be whipped up in just a few minutes in your blender. This fabulous frozen treat makes the perfect summer treat


Servings: 4
Cuisine: Dessert
Categories: Vegan, Vegetarian, Non-Dairy


4 large bananas (or 6 small) ripe
2 cup raspberries (fresh or frozen)
1/2 - 1 cup soy milk, , almond milk or coconut milk), plus more, if needed

 1.    Slice up the bananas and separate them out before putting in  a container in the freezer. This breaks them up into manageable chunks which will be easier to blend
Freeze the bananas. This all depends on your freezer – about 2 hours

2.    Put the bananas in your blender, frozen raspberries and add the 1/2 cup of the non dairy beverage. Process slowly, adding more non-dairy milk, slowly until the mixture will process. Process on medium-high speed until soft peaks form and mixture is the consistency of a thick sorbet. Scoop out into a sealed container or into dessert bowls. It can be eaten straight away, or you can put it in your refrigerator freezer to keep.

Notes: The colder the fruit is the more liquid you will need to process fruit.

 A deep freeze will make this dessert very solid, so take out of freezer at east 30 minutes before serving.

Note:
If you are not going to use the Nice Cream right away try putting in Popsicle molds so you can serve with ease.
You can add a touch of vanilla, substitute different fruit for the raspberries, or try cocoa powder instead of fruit for a chocolate/banana ice.
Copyright: Pooka's What's for Dinner: Gluten Free with Attitude

Baby Bok Choy and Chicken Stir Fry

Baby Bok Choy and Chicken Stir Fry

A quick stir fry with light Thai flavours.

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4   
Cuisine          : Protein Entrees
Categories     : Dairy Free, Gluten Free, Stir Fry


  2        Tablespoons  Coconut Oil
  6        Ounces  Skinless Boneless Chicken Breast -- sliced 1/4-inch thick across the grain
  1        Small  Onion -- sliced
  1        Large  Carrot -- sliced diagonally
  2        Stalks  Celery -- sliced diagonally
  1/2      Cup  Coconut Milk
  1        Tablespoon  Oyster Sauce
  1        Tablespoon  Fish Sauce
  1        Teaspoon  Chinese Chili Garlic Sauce
  1        Tablespoon  Lime Juice
  2        Tablespoons  Cornstarch

In a small bowl combine Coconut milk, oyster sauce, fish sauce, Chili Garlic Sauce, lime juice and Cornstarch

Heat coconut oil in a deep skillet on medium-high, sauté chicken and stir chicken until slightly pink on the inside, about 2 minutes per side, remove from pan and set aside

Add vegetable to skillet and sauté and stir until the carrots are tender crisp about 5 minutes. Return chicken to the pan.

Reduce heat to medium and stir in the cornstarch mixture and bring to a boil.

Turn off heat and serve.

Serving Ideas : Serve with hot long grain rice.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

- - - - - - - - - - - - - - - - - - -

Per Serving : 221 Calories; 15g Fat (59.9% calories from fat); 11g Protein; 12g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 85mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Roasted Tomato Pepper Soup

Roasted Tomato Pepper Soup

Roasting the vegetable really enriches the flavour.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    
Cuisine       : Soups and Chowders
Categories    : Dairy Free, Gluten Free, Vegan


  2       28 Ounce Cans Roma Tomatoes
  3       Red Bell Pepper -- halved and seeded
  2      Tablespoons  Olive Oil
  2      Cups  Onion -- chopped
  1      Teaspoon  Garlic -- minced
  4      Cups  Vegetable Stock, Low Sodium
 1/2    Cup  Fresh Basil -- chopped
  2      Tablespoons  Fresh Lime Juice
           Salt and pepper to taste

Set oven to Broil

Half peppers; core and seed. Place on oiled baking pan. Broil about 6 inches from heat until skin is charred, turning once, about 3 minutes. Place in a plastic bag for 15 minutes to make peeling easier. Peel peppers; set aside.

Reset oven to 450°F

Drain tomatoes, reserve liquid. Cut each tomato in half; squeeze gently to release seeds into tomato liquid. Place cut side down on an oiled baking pan. Broil about 6 inches from heat until until lightly charred, 3 to 4 minutes.

In a large saucepan heat olive oil until hot. Add onion and garlic. Sauté and stir over low heat until onion is translucent, about 5 minutes.  

Strain tomato liquid, discard seeds and place in blender with sautéed onion, garlic, charred tomatoes and peppers, blend until smooth.

Add broth to a large saucepan and pureed vegetables. Cover and simmer for 15 minutes. Add lime juice, basil, salt and pepper let simmer another 5 minutes.


Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

- - - - - - - - - - - - - - - - - - -

Per Serving : 141 Calories; 6g Fat (34.4% calories from fat); 3g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 160mg Sodium.  Exchanges: 3 1/2 Vegetable; 0 Fruit; 1 Fat.

Jian Bing 煎饼 (Chinese Breakfast Crepe)

Jian Bing 煎饼 (Chinese Breakfast Crepe)

This recipe is inspired by the Chinese Street Vendors so it's quick and delicious. Similar in technique to the sweet French or Japanese Crepe popular from street vendors in large cities around the world;Jian Bing is a spicy savoury treat."

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 :0:15
Cuisine:  "Pastas and Dumplings"
Categories    : International, Chinese, Corn Free, Dairy Free, Gluten Free


  1/2       Cup  Millet Flour
  1         Cup  Rice Flour
  1         Teaspoon  Baking Powder -- gluten free
  1         Pinch  Salt
  3 1/2     Cups  Soy Milk
  2         Eggs
  2         Teaspoons  Vegetable Oil
  1         Tablespoon  Water -- if needed
  1/4       Cup  Hoisin Sauce
  1         Tablespoon  Water
  2         Teaspoons  Sriracha Sauce -- or to taste
  1         Tablespoon  Water
            Coconut Oil -- for pan
  4         Egg -- beaten
  6         Green Onion -- sliced
  1/4       Cup  Fresh Cilantro Leaves -- chopped
  1         Red Bell Pepper -- chopped fine
  8         Crackers -- or You Tiao (Chinese Crullers)


Mix together flour

Whisk together rice and millet flour, baking powder and salt in a bowl. in
another bowl add 2 eggs, soy milk, and  oil whisk together until combined.
Whisk the wet ingredients into the dry to make a thin batter the
consistency of heavy cream. add a little more water if necessary.

Oil a large non- stick skillet generously with coconut oil, and heat over
medium-low heat. Pour the batter into the skillet, and roll pan around to
spread batter evenly to make a thin crepe. Cook the crepe until firm about
a minute or two.

Break egg into a small bowl and lightly beat. Pour the egg evenly over the
crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle
the crepe with green onion, peppers and cilantro and crackers..

Fold crepe in half and spread with hoisin sauce and chili sauce. Fold
crepe again to form a wedge shape wrap in paper for a savoury treat on the
go.

NOTES : Jia-n bing  (煎饼) literally means ‘shallow-fried thin bread’
       
The street vendors have a wonderful crepe cooker some wonderfully ingenious DIY rigs and other commercially made. Some turn automatically, others are turned by hand     and some are stationary. As I don't own or have access to such a kitchen utensil so I used a 13" non stick pan.

Serving Ideas : In the standard Jian Bing you need an egg, something green, eg. green onion and  or cilantro; something spicy eg. Sriracha Sauce or chili paste; something a little savoury eg. Black Bean Paste, Hoisin Sauce or Oyster Sauce and to end off you must have something a little crunchy eg. Báocuì – A kind of a crispy fritter like cracker made of potato dough.Chinese Crackers, the very popular You Tiao or Chinese Crullers, (available in Asian section of most grocery store or China Town) fried wontons wrappers, sunflower seeds or toasted nuts.

There are no rules to what you put into these great crepes, it all depends on what's available, how hungry you are. if you want your Jian Bing for a snack or a meal. You can fill it with all sorts of veggies, proteins and or condiments; pile it on and enjoy                                   

PS Just for fun I printed out a page from a Chinese Newspaper and folded it into a take out package

- - - - - - - - - - - - - - - - - - -

Per Serving : 311 Calories; 10g Fat (29.7% calories from fat); 13g Protein; 42g Carbohydrate; 4g Dietary Fiber; 187mg Cholesterol; 404mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Tonjiru (Pork and Vegetable Miso Soup)

Tonjiru (Pork and Vegetable Miso Soup)

"Tonjiru in Japanese mean pork soup it is traditional served with Miso, Satoimo Japanese Potato and burdock root but I have used vegetables available in the market."

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, Gluten Free, International, Japanese


  1      Quart  Dashi (Japanese Sea Broth)
  4      Tablespoons  Miso -- (4 to 5)
  7      Ounces  Pork Loin -- sliced thin
  1      Cup  Daikon -- julienne
  1      Carrot -- julienne
  2      Stalks  Celery -- julienne
  1      Red Pepper -- julienne
  8      Mushrooms -- sliced
  1      Potato -- cubed
  1/2    Tablespoon  Peanut Oil
  1      Teaspoon  Red Pepper Flakes
  2      Tablespoons  Rice Wine Vinegar
  4      Green Onion -- sliced diagonally
  1/4    Cup  Fresh Cilantro Leaves -- chopped



Cover the pork loosely in plastic wrap and, on a cutting board, tenderize
by hitting with a rolling pin. Remove the cling film and slice in 1/4"
pieces.

Heat the oil in a large saucepan, add the pork and brown evenly. Add the
chopped daikon, carrot, potato, and pepper, then the dashi stock, pepper
flakes and vinegar, and simmer

Skim the surface when it comes to a boil. Reduce the heat and cook until
the potatoes are soft.

Gradually add in the miso paste and stir well, and serve with the green
onion and cilantro on top sprinkled on top

Serving Ideas : Serve on it's own or over rice or noodles.

- - - - - - - - - - - - - - - - - - -

Per Serving : 154 Calories; 5g Fat (26.6% calories from fat); 11g Protein; 19g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 685mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 Dashi (japanese Sea Broth)
"A simple strained Japanese stock made with Kombu  and katsuobushi (or
bonito flakes) Dashi is the base for miso soup, Japanese noodle broth,
and many Japanese simmering liquids. You can also by a granulated
instant Dashi available in Asian Markets"

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   
Yield:  "1 Quart"
Cuisine:  "Soups and Chowders"
Categories    : Dairy Free, Gluten Free, International, Japanese


  1    square  pieces kombu -- (4-inch)
  6    cups  water
  1    3 gram  pkg  bonito flakes

Put the kombu in a dutch oven, cover with the water and soak for 30
minutes.

Over medium heat until small bubbles appear around the sides of the pan, 9
to 10 minutes.

Remove the kombu from the pan. Increase the heat and bring to a boil, boil
5 to 6 minutes.

Reduce the heat to low and add the bonito flakes. Simmer gently, stirring
frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with a coffee filter
or several layers of cheesecloth.

Use right away or store in an airtight container in the refrigerator. Use
within 1 week or freeze for up to a month.

- - - - - - - - - - - - - - - - - - -

Per Serving : 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.  Exchanges:

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

- - - - - - - - - - - - - - - - - - -

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

 - - - - - - - - - - - - - - - - - - -

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.

- - - - - - - - - - - - - - - - - - -

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
 - - - - - - - - - - - - - - - - - - -

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
 - - - - - - - - - - - - - - - - - - -

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

- - - - - - - - - - - - - - - - - - -

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.

 - - - - - - - - - - - - - - - - - - -

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.

 - - - - - - - - - - - - - - - - - - -

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.
- - - - - - - - - - - - - - - - - - -

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.