Gazpacho

As a family we try to do at least one meatless meal each week.  We actually have a few nights of the week themed to make meal planning easier: Meatless Monday, Taco Tuesday, Fun Friday, and the one night my oldest daughter gets to cook.   Last week's meatless meal was Gazpacho with homemade croutons and lemon basil aglio olio.  The Gazpacho recipe was from Ina Garten ( one of my favorites) and it was so simple. I love her recipe because there is no cooking involved at all!  No blanching, no peeling, very little chopping.  The food processor does all the work! I couldn't ask for an easier meal. I did change a few ingredients to match what I had on hand.

Ingredients:

• 6 Roma tomatoes, coarsely chopped
• 1 red pepper, seeded and chopped*
• 1 English cucumber, chopped
• 1 white onion (or purple) roughly chopped**
• 3 garlic cloves, minced
• 23 oz tomato juice (3 cups)
• 1/4 cup rice vinegar*
• 1/4 cup olive oil
• dash cayenne pepper*
• 1/2 tablespoon kosher salt
• fresh ground pepper
• Handful fresh basil for garnish

*Changed from original recipe.

**I  used half of an onion because a whole onion seemed overpowering.  

Roughly chop each vegetable. Put each veggie into the food processor separately and pulse it until it is coarsely chopped.  Do not over process. I did the tomatoes first, then the pepper, cucumber, and the onion last.

Combine them in a mixing bowl.  Add your garlic, tomato juice, vinegar, olive oil, cayenne pepper, salt and pepper.  Mix well, and let chill in the fridge for at least an hour.  The longer the soup chills the better the flavor gets.  

Not the best idea to use a red bowl for this- oops.

 While the gazpacho was chilling, I made some homemade croutons to go with it.  I cut up a loaf of Italian bread, tossed the cubed pieces with garlic infused olive oil, salt, and pepper. Then I baked them at 400F until they were toasted and slightly browned.

Be sure to spray your pan with a little cooking spray to prevent sticking.

 We served the gazpacho with the croutons and some fresh basil from our garden.  Paired with my Lemon Basil Aglio Olio (recipe to come soon), this was the perfect meatless summer meal.

You can also serve this as an appetizer.  I made gazpacho "shooters". for dinner with my parents and served them in small ball jars while the rest of the meal was cooking.  They were just the perfect appetizer size (and healthier than chips!)

You can kick the spice up in this by adding more cayenne, or some Tabasco.  I kept it pretty mild since the girls were eating it too.

To keep this completely gluten free, you can omit the croutons, or make them out of gluten free bread.  Or you could toast and spice some nuts- walnuts or almond slivers would work great- and use those as a garnish.

What is one of your favorite easy summer time meals?

Recipe Adapted from: The Barefoot Contessa Cookbook Copyright 1999

(Vegan) Fried Green Tomatoes

The first time I ever made Fried Green Tomatoes was years ago after watching the movie "Fried Green Tomatoes".  I had seen the movie several times and each time I ended up with a  serious craving for this dish.  So one afternoon I found green tomatoes at a farm stand, and my husband and I tried our hand at them.  They turned out really good!  For some reason we haven't made them in years so when I saw some green tomatoes at the store the other day, I had to get some and make this dish for my girls.

Since I can't have dairy anymore, I had to adapt the recipe a bit. I am also running low on eggs since I've been  baking a lot this week, so I didn't use those either.  That makes this a totally vegan recipe!  I didn't really follow a recipe for these, I just used a few methods I've used for breading other foods.  They turned out so good and definitely took care of that craving. 

(Vegan) Fried Green Tomatoes 

Serves 4 as a side or appetizer

Ingredients:

• 2 green tomatoes
• 1 1/2 cup panko bread crumbs
• 1/2 cup corn meal
• 1/2 cup non-dairy milk (I used almond)
• 1 tablespoon olive oil
• salt and pepper to taste
• smoked paprika
• garlic powder
• Canola oil ( for frying)

Directions:

1.Slice your tomatoes into medium size slices- if they are too thin they will fall apart, too thick and they won't cook right.

                              

2. Put your breading mixture together: the breadcrumbs, corn meal, smoked paprika, salt, pepper, and garlic powder.  All of these are to taste. I added roughly a teaspoon of the smoked paprika and garlic.  You could add more or less.

I used my hands to mix up the breadcrumbs. 

 3.Whisk together your 1/2 cup almond milk and 1 tablespoon olive oil.  I much prefer this to using egg as a coating for frying veggies.  It's cleaner, not sticky at all, and the breadcrumbs stick better and stay on during cooking.  Plus, you don't have to worry about dealing with raw egg and cross contamination.

 4 Add enough oil to the pan to a cast iron or heavy bottomed skillet for it to come about halfway up the slices of the tomatoes. Heat the oil over medium heat, but don't let it boil.

5 .Dip your tomato slices in the liquid mixture, and then coat with the breadcrumbs. 

6. Add your coated tomatoes to the hot oil- you'll know the oil is hot enough when it bubbles as you are adding the tomatoes.  Be careful- hot oil spatters!

7. Cook on one side until gold brown.  Flip and continue to cook until the other side is browned.  Remove from the oil and drain on paper towels.  

Keep an eye on your oil and make sure it doesn't start to get too hot, otherwise it will burn the tomatoes.  Add more oil if needed.

We had these with my Italian Chicken.  You can dip them in tomato or spaghetti sauce, or just sprinkle with salt and pepper and eat plain.  I don't like to add too much to them, I want to taste the tomato and the coating, not the garnish.

My girls really liked them!  The love all veggies, but especially if the have been fried!  Next time we make these I may add more spice to the bread crumbs since we loved spicy food. 

*Special thanks to my husband for taking all the pictures for this post!

Black Beans and Roasted Potato Bowl

My husband's job requires him to have dinner meetings from time to time.   On nights when he is at one of these dinners, I am the only one here to deal with dinner time, or what my friend and I call "the witching hour".  If you have young children, or have had a toddler you will completely understand what I mean.  If not, here is what the witching hour is: Somewhere between 4 and 6pm babies/ toddlers/ kids seems to get louder, crankier, more hyper, more demanding than at any other time of the day.  This is the time of day the toddler is getting into EVERYTHING- climbing on things, emptying my cabinets, stealing crayons and attempting to write on stuff  ( like walls).  When Daddy is here he  keeps the little one entertained while I make dinner.  When he's not here, I need quick easy meals that require very little attention.  We still have to eat a healthy dinner after all!
A few weeks ago I came up with this easy dish on the fly.  I had black beans in my cabinet, fresh potatoes from the farmers market in my fridge, and a spice cabinet full of spices to play with.  So I put it all together and made a really tasty, filling, easy dinner for myself and my oldest daughter. The middle one and little one had chicken tenders (don't judge), some of the potatoes, and veggies.  I didn't know it would turn out so good so I didn't take pictures.  When I made this again a few nights ago I made sure I had my camera on hand.  With the help of my 8 year old we recreated this delicious meal (with a few changes and a lot more spice).

Black Beans and Roasted Potato Bowl

Ingredients:

• 4-6 medium white potatoes- diced
• 1 can black beans
• Olive Oil
• 1 can Rotel Tomatoes with green chilies
• 1 jalapeno diced (remove seeds for less heat)
• 1/2 red onion- diced
• juice of 1half of a  lime
• 1 teaspoon Hot Mexican Chili Powder
• 1 teaspoon Cumin
• Trader Joes South African Smoke Seasoning (optional)

Preheat your oven to 430F. Spray your cooking sheet with your favorite cooking spray.  Dice your potatoes, toss with olive oil and seasonings of you choice.  Roast in the oven until done. (I usually broil mine for the last few minutes to help crisp them.)

This is the best seasoning blend ever!  If you haven't tried it ( and you live near a Trader Joes) you really must try this!  It's awesome on just about anything.

While the potatoes are roasting: Saute your onions until they are slightly softened.  Add your jalapeno and cook for about 2 minutes.  Add your drained and rinsed black beans, tomatoes, lime juice and your seasonings. Let simmer until the liquid is mostly gone.

If you don't have canned tomatoes, you can use fresh diced tomatoes, tomato sauce, or even some salsa.  

Serve the black beans over the roasted potatoes. 

This recipe was really pretty spicy.  The first time I made this I did not use the jalapeno so it was a lot milder ( and I ended up adding sirarcha ).  It's totally your preference as to how hot you want it. I love it with the potatoes instead of  rice because it makes it so much heartier and more filling.  Plus if you season your potatoes you get even more flavor.

After I made it I realized this was a totally gluten free, vegan meal. It's actually free of most allergens. While this version is vegan, I think I may try it with a fried egg on top one of these days.  

Strawberry Merlot Vinaigrette

I shared our recent Strawberry Picking trip yesterday.  We brought home about a gallon of fresh berries and lots of ideas of what to do with them all.  Since I had just gotten a new Merlot Vinegar at the Farmer's Market on Thursday, I thought that the vinegar mixed with the berries would make a great summer salad dressing.

Ingredients:

6-8 Strawberries hulled

1/4 cup Extra Virgin Olive Oil

2 Tablespoons Merlot Red Wine Vinegar (Or a red wine vinegar of your choice)

1 teaspoon honey

1 teaspoon dried basil

pinch of sea salt

fresh ground black pepper

Directions:

Put the strawberries, honey, vinegar, oil, basil, salt, and pepper in a food processor or blender.  Pulse until it is liquefied.  It's really that easy.  Add more honey if you want it sweeter.  You could use fresh basil too, I just didn't have any on hand. 

Pour over your favorite salad and enjoy!  

Those are carrots, not cheese;-)

Even my kids loved this dressing, and usually the only kind they will eat is ranch. This is definitely one that we will be making a lot this summer!

Vegan Stuffed Shells

Before my dairy free days one of my  favorite meals was stuffed shells. I would always order it when we ate at Italian restaurants, and after I got married I started making it at home quite often. It's been about 5 years since I last had this dish and I have really missed it. I made it last night for dinner using an old recipe but subbing tofu for ricotta and omitting the egg.  My oldest daughter, my youngest daughter, and I loved it.  My husband doesn't like tofu at all under any circumstances so it wasn't one of his favorite meals but he said it was a really good substitute for the real thing. My 5 year old... well she's 5.  And she hates spinach. But she did eat around the spinach so that's a dinner win.

Vegan Stuffed Shells:

1 package extra firm tofu, drained and pressed

1 bag frozen spinach, thawed and drained well

1 box jumbo pasta shells

Olive Oil

1 Tablespoon nutritional yeast ( to add cheese flavor)

3 cloves garlic

Basil

Thyme

Oregano

Salt and Pepper to taste

1 jar of your favorite spaghetti sauce- I used Bertolli Tomato and Basil

Directions:

 Press your tofu to get all the extra water out.  I wrap it in paper towels first then place it on a plate and put my cast iron skillet and a heavy cookbook on it.  Works like a charm!

While that is left to sit for a few minutes, cook the shells according to the directions on the box and defrost the spinach.  Make sure to squeeze as much of the water out of the spinach as you can.  When the noodles are cooked drain them and set  aside to cool a bit.

Make your "cheese" filling.  In a food processor add your tofu and pulse a couple of times.  

Add 1 tablespoon nutritional yeast, 3 cloves of garlic, 1-2 tablespoons of olive oil and process until it has a ricotta like consistency.  Add more olive oil if needed.  

Why yes, that is a box of Pops in the background.  

Add in your spices- basil, oregano, and thyme ( I love thyme and add it to so many things). Pulse to combine them.  Add in your spinach.  I added the entire bag because I happen to really love spinach.  You could add just half a bag and it would be plenty.  Last, add salt and pepper to taste. Pulse to combine all the ingredients.  Once it's the consistency you want, it's ready to go.

Coat the bottom of a large casserole dish with your pasta sauce.  Stuff each shell with about a tablespoon     ( or a little more) of the filling.  Lay them open side up in the pan.  Once they are all stuffed pour the remaining sauce over top of the shells.

Bake at 350F for about 20 minutes.

Dinner was the stuffed shells, oven roasted green beans, and a dairy free french bread, which will be included in my Friday Favorites post.  My oldest daughter had seconds, and my toddler cleaned her plate.  I guess this can be called a kid friendly meal, especially great for dairy free kids.  And it's totally vegan.  I can't wait for leftovers for lunch!

Dairy Free Buffalo Chicken Dip

Yes, you read that right- DAIRY FREE Buffalo Chicken Dip. When I started my search for this dish, I came across a lot of variations. This recipe is the one that was the most like the original recipe. I found it at Adventures of a Minnesota Girl written by Melissa. This dip is cheesy, gooey, indulgent... everything a dairy free person misses. It tasted just like the original dairy full dish- just with a lot less grease and oil.

I first made this for our New Year's Eve party. The dip was a huge hit with everyone- and they were all dairy eaters except me. In fact, we finished off two of them! The ingredient list is short, the method is super easy, and it comes together beautifully.

Ingredients:
~Cooked and shredded *chicken. You can use leftover rotisserie or boil up a couple chicken breasts. I boil up two breasts for 1 dip.

~4 oz.of your favorite dairy free cheese plus a little more for the top. You can use cheddar or mozzarella- I used cheddar. I use Veggie Shreds because I do not have a casein allergy. I suggests using Daiya if you have an allergy instead of an intolerance.

~8 oz.dairy free cream cheese. I used Trader Joes brand.

~1/3 cup *mayo

~1/3 cup Franks Red Hot sauce. More if you want it hotter.

~1 Tablespoon lemon juice

~Salt and pepper to taste.


Directions:
1.If cooking the chicken, boil it until it is cooked through and easy to shred.

2.While the chicken is cooking mix up the Mayo, lemon juice, cheese, and salt and pepper.


Add the cream cheese, then the chicken and hot sauce.


3.I sprinkle the top with extra cheese as well.This is optional

4.Bake at 350F for about 15-20 minutes or until hot.


Melissa told me that you can also do this in a slow cooker. I have not tried it that way myself though. But I plan on trying it soon!

**You can make this Vegan by using tofu instead of chicken, and Veganese instead of mayo.

A HUGE thank you to Melissa at Adventures of a Minnesota Girl for sharing this recipe on her blog, and for allowing me to share it on mine. You should definitely head over to her blog and check it out!

Homemade Pico de Gallo

Whenever we have a gathering my husband always asks me to make my homemade Pico de Gallo.  Even the kids love it. 
I am well aware that there are several recipes like this out there on the web. I promise this recipe is my very own- I made it up one summer afternoon years ago in my kitchen with absolutely no help from any cookbooks or Internet sites. So if it is similar to another, that is pure coincidence. My mother also makes a similar recipe, but she adds a small amount of garlic to hers.

I do not measure anything with this recipe- it is all according to personal taste.

Serves: 4-6 as an appetizer

Ingredients:
3-4 large fresh tomatoes
1 medium purple onion
1 jalapeno
juice from 1 lime
large bunch fresh cilantro
Kosher Salt


Directions:
Cut or dice each veggie the size you want it. I chop them as small as I can stand to, with the onion being the smallest. I also sometimes only add in half the onion depending on how much tomato I use. It really is all according to taste. We like it pretty spicy so we use a whole jalapeno with the seeds. If I know the kids are going to be eating a lot I will cut back on the heat for them. Once all the veggies are added, squeeze the fresh lime juice over top.

As for the salt- I add about a teaspoon to start with and adjust that if needed. Remember- you can always add more salt but you can't take it away once you have too much. Mix well.


To pack it up and take it over to our friends' I used a Ball jar. It looks so pretty in a jar, and if you are going to a party you could even dress up the jar with ribbon or some sort of decoration for the occasion.


The trick with this recipe to make sure you have the freshest ingredients you can find. The fresher, the better.

Enjoy!

For the Kids~Homemade Apple Chips

We belong to a Summer and a Fall CSA , and last week we got a huge bag of locally grown apples. Along with that we also got a bag of tangerines, sweet potatoes, broccoli, white potatoes, and a head of cabbage. If you aren't part of a CSA, I highly recommend finding one and joining.

Since we have so many apples right now, I decided to turn some of them into apple chips for the girls. My kids love dried fruit, and they love apples so this seems to be the perfect snack for them.
I originally saw this idea on Pinterest, then looked up several other recipes to see different variations. I put together a few different ideas and came up with my own:

Ingredients:
Apples
Ground Cinnamon
Nutmeg

Directions:
Preheat oven to between 235F and 250F. Line a baking sheet with parchment or wax paper.

Wash your apples. Core them but leave the skin on. Slice thinly if your corer doesn't do it for you.




Sprinkle with cinnamon and a pinch of nutmeg. I did not add any sugar at all- some recipes do, but apples are sweet enough in my opinion. Plus, these are for the kids and I want them to be a healthy snack, not loaded with sugar.


Let cook for 1 hour. At the end of the hour, take them out and flip them. Put back in the oven and cook for 1 more hour. Your total cooking time is 2 hours so not too bad at all. I put these in the oven before I started on dinner, and they were done in time for a pre-bedtime snack.



I have to make more today- the girls have already finished these off. Luckily we got another bag of apples with our delivery this week.

An added bonus- they made my house smell AMAZING!

Two Last Minute Holiday Meal Compliments

At this point most of us are scrambling to get our Thanksgiving menu set and most of our food prepared and ready for tomorrow. I myself have been extremely busy in the kitchen today, but I am taking a short break to share these two last minute ideas with you: Vegan Raspberry Butter and Fresh Cranberry Orange Relish. One is brand new, one is a family tradition.

Vegan Raspberry Butter:
I first saw this last week on Pinterest thanks to DairyFreeBetty. I thought that it was a great idea, and decided it would go very well with dinner tomorrow night. Lots of people buy specialty butters or dairy products to compliment their meals, but those of us with dairy allergies are usually left out. Not this time! This uses Earth Balance Vegan Buttery Spread so anyone can enjoy it!

Ingredients:
1 tub Earth Balance Vegan Whipped Buttery Spread, at room temp.
3/4 cup fresh raspberries.



Directions:
After bringing your buttery spread to room temperature, put it in the mixing bowl of your stand mixer. (I used my Kitchen Aid mixer, but you could use a hand mixer too).
Beat until it is softened.


Add your raspberries


Beat on LOW speed just until they are mixed in and slightly broken up. You don't want to mix them too much- the butter should still look pretty.

Lay a sheet of aluminum foil on your counter, and a sheet of plastic wrap on top of that. Spoon your butter mixture onto the plastic wrap. Work it back and forth until it forms a log shape. Wrap in the plastic wrap, and then again in the aluminum foil.






Freeze for at least 30 minutes before using.



It is SO good! Not too sweet, but just adds a little extra flavor. It is going to be great on my roll tomorrow night at dinner. I am keeping mine in the freezer until dinner tomorrow.

Fresh Cranberry Orange Relish:
My mom has been making this relish for as long as I can remember. We have it at Thanksgiving and Christmas, since it is delicious with both ham and turkey. My husband likes to eat it on rolls too.

Ingredients:
1 small orange- quartered but not peeled
1/2 package fresh cranberries
1/4 cup sugar



Directions:
Put the cranberries and orange pieces with rinds on in your food processor. Chop them until they are finely ground. Add sugar to taste- if you like it sweet, add the full quarter cup, for a more tart flavor add less. Put in a covered bowl and let chill for a few hours before serving. This also freezes extremely well, so you can save some for Christmas too.


Of course you don't have to save these for a Holiday meal. Both of these are good anytime of year!

HAPPY THANKSGIVING!!

**The Vegan Raspberry Butter is found on Earth's Best's website.