Recipe - Stir Fry Pasta with Vegetables

Do you know about San-J Tamari?  It is a gluten-free, MSG-free soy sauce-like liquid.  Tastes to me like soy sauce with less salt.  This is what I used in this recipe, and I couldn't wait until the next day so I could eat the left overs!

Stir Fry Pasta with Vegetables

INGREDIENTS

12	oz penne pasta
1/2	medium yellow onion, julienned
1	medium carrot, cut into matchsticks
1	large head broccoli, cut into florets
1	cup sugar snap peas, trimmed, halved
3	cloves garlic
2	tsp ginger, minced
3	Tbls soy sauce
	Black pepper to taste

INSTRUCTIONS

1.

Cook the pasta. Heat a large skillet over high heat. Add the onion, carrots, and broccoli. Stir fry for 4 minutes, adding water 1 to 2 Tbls at a time to keep the vegetables from sticking. Add the sugar snap peas and cook for 2 minutes. Add the garlic, ginger, Soy sauce, and cooked pasta. Cook another minute and season with black pepper.

Recipe - Breakfast Rice

This recipe is yummy to wake up to.  Brown rice in the crock pot all night is my choice, and ready to go first thing in the morning.  If you want it a little sweeter, add a bit of jam in the bowl with the rice.

Breakfast Rice

INGREDIENTS

1	cup long-grain brown rice
1	cup unsweetened apple juice
1	cup water
1/2	cup raisins
1/2	tsp ground cinnamon

INSTRUCTIONS

1.	Combine all ingredients in a saucepan. Bring to a boil, cover, reduce heat, and cook for 40 minutes. Let rest for 10 minutes before serving
2.	This may also be made in a slow cooker overnight. Combine all ingredients and cook on low for 8-10 hours

Recipe - Taco Soup

This soup has a nice flavor.  Just a little zippy on the hot scale.  My tolerance for spicy is not much.  What a wimpy mouth.  My husband and son-in-law both said the spice was just the right amount of hot. 

The taco seasoning I used was homemade, without any unnecessary ingredients in it.  If you would like the recipe, I have posted it here.

Enjoy!

Taco Soup

INGREDIENTS

14	oz dark red kidney beans
14	oz canned pinto beans
14	oz canned diced tomatoes
14	oz canned tomatoes with green chilis
1	oz. ranch dressing mix
1	large onion
6	vegetarian burgers, crumbled
14	oz canned yellow corn
1	oz taco seasoning mix
5	cups water
	garlic, oregano, & red pepper flakes to taste

INSTRUCTIONS

1.	Do not drain beans or tomatoes. Brown burgers and crumble. Add all ingredients in a 4-5 quart crock pot. Cook on low 4 hours or until onion is done, flavors mingle, and is heated through. Or 45 minutes on stove top.

Recipe - Taco Seasoning

Taco Seasoning

INGREDIENTS

1	tablespoon chili powder
1/4	teaspoon garlic powder
1/4	teaspoon onion powder
1/4	teaspoon crushed red pepper flakes (optional)
1/4	teaspoon dried oregano
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1	teaspoon sea salt
1	teaspoon black pepper

INSTRUCTIONS

1.	In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Recipe - Orange Peach Mango Dressing

I've been experimenting with salad dressings lately.  This recipe is a winner!  It tastes similar to the mango dressing at my favorite fast food restaurant, Costa Vida.  Super easy and super fast.  Oh, baby!

Make sure to use the real fruit.  If it isn't in season, use frozen fruit, not canned.  It makes about 3 cups of dressing.

Orange Peach Mango Dressing

INGREDIENTS

1	cup sliced peaches, peeled
1	cup sliced mangos, peeled
1	cup orange juice
1/2	cup red wine vinegar
1	Tbls grated fresh ginger

INSTRUCTIONS

1.	Blend until smooth. If needed, add water for a desirable consistency. Refrigerate unused portion.

Recipe - Vegan Fajitas

Don't let the name of this recipe scare you off.  A vegan dish does not imply any kind of declaration.  And if you want, sour cream and/or cheese can be added.

This dish was so good!  I didn't eat it with a tortilla, but rather with corn chips.  My husband ate one tortilla and for his second helping, switched to the chips.  He liked it both ways.  The red wine vinegar really gives it the right kind of zing.

Vegan Fajitas

INGREDIENTS

1/2	cup vegetable broth
1/4	cup red wine vinegar
1	teaspoon dried oregano
1	teaspoon chili powder
	garlic salt to taste
	salt and pepper to taste
1	teaspoon white sugar
2	small zucchini, julienned
2	medium small yellow squash, julienned
1	large onion, sliced
1	green bell pepper, cut into thin strips
1	red bell pepper, cut into thin strips
2	tablespoons olive oil
1	(8.75 ounce) can whole kernel corn, drained
1	(15 ounce) can black beans, drained Tortillas or chips

INSTRUCTIONS

1.	In a large bowl combine broth, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
2.	Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Recipe - Gluten Free Wheat Thins

Here is a yummy cracker to make with the leftover almond pulp from making almond milk.  I've always hated throwing that away, and now there is a great way to use it.  The first time I made it, I hadn't made almond milk but had some almond pulp from a previous time that I had dried.  I moistened it and it worked really well.  I don't think finely ground almond flour would work, but almonds ground in a food processor would.

Wheat Thins

INGREDIENTS

1	cup firmly packed almond pulp
2	tablespoons golden flaxmeal
1	tablespoon grapeseed oil (or olive oil)
1/2	teaspoon celtic sea salt
1	tablespoon honey

INSTRUCTIONS

1.	Combine all ingredients in a large bowl
2.	Roll dough into a ball, press between 2 sheets of parchment paper and roll to 1/4-inch thickness
3.	Remove top piece of parchment paper
4.	Transfer the bottom piece with rolled out dough onto baking sheet
5.	Cut dough into 2-inch squares with a knife or pizza cutter
6.	Bake (or dry in dehydrator) at 135° for at least 20 hours (yes, 20 hours), or until crunchy
7.	Let crackers come to room temperature on baking sheet, then serve.