Brassicaceae Slaw

"Coleslaw with a variety of cabbage cousins"

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------         --------------------------------
  1                cup             shredded cabbage
  1                cup             Broccoli Slaw
  1                                   carrot -- shredded
  1           teaspoon          prepared horseradish
  1 1/2    tablespoons      light mayonnaise
  2          teaspoons         apple cider vinegar

In a small bowl combine horseradish, mayonaise and apple coder vinegar and whisk together. Set aside

Combine all vegetables in a bowl, toss together with dressing and serve

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
(Internet address):  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Copyright:   "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
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Per Serving : 43 Calories; 1g Fat (22.0% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 59mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Lemon Mixed Bean Salad (Diabetic Friendly)

This recipe was adapted from a recipe from | Canadian Diabetes Association "Easy Green and Red Bean Salad" It is high in fibre low in sugar and has a tart citrus flavour."

Source      :"http://www.diabetes.ca/diabetes-and-you/recipes"

Serving Size: 8  
Categories  : Salad

  1          cup  frozen green beans
  1          cup  frozen wax beans
  1          15 oz can  low sodium kidney beans, canned -- rinsed and drained
  1          15 oz can  Low Sodium Great Northern Beans -- or flageolet beans rinsed and drained
  1          15 oz can  Low Sodium Chickpeas, canned -- rinsed and drained
  1          bunch  fresh parsley --  chopped
  1          whole  bell pepper -- cleaned and chopped
  2          stalks  celery -- chopped
  1          sweet onion -- chopped
  1          medium  lemon -- juiced
              zest of 1 lemon
  1/4      cup  apple cider vinegar -- (25 mL)
  1/4      cup  olive oil -- (75 mL)
                        Freshly ground black pepper
  1         tablespoon  italian seasoning

Lightly steam the green and wax beans over boiling water 5 to 6 minutes or until crisp-tender. Cool in iced water and drain. Place in a large bowl with lemon zest, parley, celery, peppers, kidney beans, great northern beans and chickpeas and mix well.

In a jar with a tight-fitting lid, shake together the lemon juice, vinegar, olive oil and pepper. Pour over the bean mixture and toss lightly to mix. Cover and chill until served.


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Per Serving : 498 Calories; 7g Fat (12.9% calories from fat); 27g Protein; 82g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 781mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 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

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Fattoush Lebanese Bread Salad

"Great light Lebanese salad with torn flat bread"
Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4     Cuisine:  "Salads and Cold Dishes"
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Categories    : Gluten Free, International, Lebanese


  1              piece flat bread-- gluten free torn into pieces
                           
  2              cups  romaine lettuce -- torn
  2              tomatoes -- chopped
  2              small  cucumbers -- chopped
  1              red bell pepper -- sliced
  2              stalks  celery -- chopped
  3              green onions -- chopped
  1/2           cup  fresh mint leaves -- chopped
  1/2           cup  fresh parsley -- chopped
  1/2           cup  cilantro -- chopped

 Dressing
  1/4           cup  lemon juice
  2              teaspoons  white wine vinegar
  1/4           teaspoon  pepper
  1              teaspoon  lemon zest
  1              teaspoon  mint -- dry
  1              tablespoon honey
  1/2           teaspoon  garlic powder
  1/4           cup  olive oil

Toast flat bread if not fresh and tear into pieces.

Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions,
mint leaves, parsley, and cilantro into a large bowl.

Pour lemon juice and white wine vinegar into a small bowl. Season with
salt, pepper, lemon zest, mint and garlic powder. Stir in olive oil.

Gently toss salad with toasted flat bread pieces and dressing. Adjust
seasonings to taste, and serve.

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Per Serving : 86 Calories; 1g Fat (9.2% calories
from fat); 4g Protein; 17g Carbohydrate; 5g Dietary Fiber; trace
Cholesterol; 79mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
1/2 Vegetable; 0 Fat.

Meatless Monday we are having Korean Rice Bowl- Bibimbap 비빔밥

Bibimbap 비빔밥 Korean Vegetables and Rice

Bibimbap 비빔밥 Korean Vegetables and Rice, Bibimbap in Korean is pronounced pibimp͈ap,  a signature Korean dish. The word means "mixed rice". Bibimbap is served as a bowl of warm rice topped with namul (seasoned vegetable side dishes) and gochujang (chili pepper paste). A raw or fried egg and sliced meat or tofu (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. It is a great way to use up leftovers.

For our Bibimbap I have made Mullaengi Namul - Korean Seasoned Watercress and KoreanFermented Cabbage / White Cabbage Yangbaechu kimchi

top left Mullaengi Namul, top right shredded green onion,
bottom left Yangbaechu kimchi,bottom right pickled ginger

I served them over a wonderful nutty short grained Californian brown rice (a gift from my sister) and added some pickled ginger and shreds of green onions.

Left Dressed Bibimbap, Right Bibimbap stirred up
                                         ready to eat

As tonight is “Meatless Monday” I will forgo the beef and egg but feel free to put it in.

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!

Sunday Dinner

Tonight I made a wonderful Family Turkey Dinner
We had Roast Turkey from Frozen and gravy with steamed carrots and broccoli, cranberry jelly and mashed potatoes with watercress and green onions. Here's to turkey sandwiches and wonderful leftovers for tomorrow and maybe the next day. I love Leftovers.

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.

Asian Tossed Salad

Made of crunchy fresh Asian vegetables dressed with Thai Lime Vinaigrette

Source: Pooka's What's for Dinner: Gluten Free with Attitude
Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Cuisine: Thai

  1              cup  bean sprouts
  1              cup  cabbage -- shredded
  1              cup  broccoli florets
  1              whole  carrot -- julienne
  1              cup  snow pea pod, fresh, whole
  1              head  romaine lettuce -- shredded
                  Thai Lime Vinaigrette

combine in a bowl and toss with Thai Lime Vinaigrette

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Per Serving : 280 Calories; 24g Fat (73.4%
calories from fat); 6g Protein; 14g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 190mg Sodium.  Exchanges: 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 4 Fat; 0 Other Carbohydrates.

Black Bean and Corn Salad

Black Bean and Corn Salad

  "This black bean corn salad is good, versatile, easy, flavourful and
  loaded with vegetables! It makes a healthy main dish, side dish or
  salsa"
Serves : 8    

2 cups frozen corn
2 cups cooked black beans, drained and rinsed
3 large tomato
1 bunch green onions, chopped
1 green chile, chopped
2 cloves garlic, minced fine
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground pepper
2 teaspoons chili powder


With corn in a colander  rinse in under running cold water and put into a
a large bowl

add all other ingredients and toss to coat.

Cover and refrigerate for at least 1 hour.

Stir before serving.


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Per Serving (excluding unknown items): 135 Calories; 4g Fat (25.3%
calories from fat); 6g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : Serve over leaves of lettuce or over chilled cooked rice,
        millet or quinoa
        This salad tastes wonderful as a salsa in a taco or with
        taco chips
       
        In the middle of winter the tomatoes don't have much
        flavour. So I substitute a 28 oz can of diced tomatoes
        (drained)

Creamy Coleslaw

SERVES: 6

INGREDIENTS:

6 cups cabbage, thinly sliced

3 medium carrots, shredded

1/2 cup plain Greek or Balkan yogurt

2 tablespoons Dijon mustard

2 tablespoons  olive oil

2 tablespoons honey

1 tablespoons prepared horseradish

3 medium carrots, shredded

1 onion, chopped fine

1/2 tsp dill seed

salt and pepper to taste

Directions:

Whisk together yogurt, mustard, olive oil, honey, oil, horseradish in a large bowl. Add Cabbage, onions and carrots; toss together. Season coleslaw with dill seed, salt and pepper toss. Let sit for at least 1 hr. or overnight in the fridge. Toss again before serving.

Chickpea Salad with Parsley

yield: Makes 6 servings

1/4 cup olive oil

1 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained

1/2 cup cooked rice

1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup black olives, sliced

1 large tomato, chopped

1/4 cup fresh lemon juice

1 garlic clove, minced

1/4 teaspoon dried crushed red pepper

Salt and pepper to taste

Combine ingredients in large bowl. Add oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Ensalada / Salad

Country: Dominican Republic

serves 4

1/2 head of lettuce, shredded

2 tomatoes, wedged

1 avocado, diced

2 tablespoons Lime Juice (or sour orange juice)

1tablespoon extra virgin olive oil

Salt and pepper

In a medium bowl add juice, oil, salt and pepper, whisk together

Add lettuce and tomato, avocado and toss until coated with vinaigrette.