Cobblestone Farm Market Dinner – gluten-free, vegan, and makes my body oh so happy!

Cobblestone Farm Market Dinner

A few years ago, local folks started a small farmers’ market that is walkable from my house. It is at a place called Cobblestone Farm. They have a newsletter each week, with a recipe.

I call this recipe “Cobblestone Farm Market Dinner” because it is loosely based on a recipe that was in their newsletter.

Its alternate name is “Happy Three,” because it contains lentils, kale, and potatoes — three foods that each make my body very happy, so combining all three into one meal makes a food that I really enjoy.

The newsletter’s original name for this recipe was “Sauteed Greens & Things.”  :)

Whatever name it goes by — yum! This recipe is delightful, and it leaves my body feeling great!

All of the quantities in this recipe are very flexible. Feel free to add more of the things you like! You can make this at any time of year, and it is a glorious celebration of foods that are in season right now.

Cobblestone Farm Market Dinner
 
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This recipe contains three foods that make my body very happy: lentils, kale, and potatoes. Yum!
Author:
Recipe type: dinner
Cuisine: American
Serves: serves 4, depending on which optional ingredients you used
Ingredients
  • 1 cup green or brown lentils
  • 2 cups water
  • olive oil
  • 1 onion, chopped (optional)
  • 3 cloves garlic, crushed (optional)
  • 1 pint of potatoes, chopped into small dice
  • 1 handful chard, chopped
  • 1 handful kale, chopped
  • 1 handful fennel fronds, chopped (optional)
  • juice of 1 lemon
  • 1 tablespoon soy sauce (I use San-J gluten-free reduced sodium tamari) (for soy-free, replace with 1/4 to 1/2 teaspoon of salt)
  • 1/4 teaspoon salt
  • 1-2 chopped fresh tomatoes (optional, but good!)
Instructions
  1. Check through your dry lentils and remove anything that shouldn't be there (small stones, other grains, etc.). Place them in a pot with the water. Heat to boiling, then reduce heat and simmer until the liquid is absorbed and the lentils are tender, 15 to 30 minutes depending on your lentils.
  2. Either boil the chopped potatoes in just enough water to cover them, until the potatoes are cooked but not yet mushy, which takes about 10-12 minutes, then drain them. OR put the diced potatoes on a cookie sheet, toss with some salt and oil, and bake in a 400 degree oven, turning them occasionally until the potatoes are turning golden brown. (I prefer the oven version, but if the weather is very hot I'll choose the boiled version to avoid heating up the kitchen.)
  3. Meanwhile, if you are using onions, in a big pot such as a Dutch oven, saute the onions in some olive oil. Then add the garlic and cook for another couple of minutes. Add the greens, and cook until they decrease in volume and are heated through.
  4. Add everything to the big pot or put it in a big mixing bowl. Stir thoroughly.
  5. Taste, and add more salt and/or tamari if needed.
  6. Serve!

 

Valerie’s Amazing Pourable Pizza — easy, gluten-free, yeast-free, can be dairy-free — and delicious!

Amazing Pourable Pizza

 

Before mixing

Pizza ingredients before mixing. (To make vegan pizza, use flax eggs instead.)

This is the pizza that I have been looking for!

Pouring pizza dough is much faster than rolling it out!

Originally when my family went gluten-free, we made pizza from Chebe mix. It makes delicious pizza! But it isn’t organic, and I try to eat all organic. Then I found Bette Hagman’s easy pourable pizza crust recipe made from bean flours. That recipe is very quick, and it can be made with organic ingredients — but it doesn’t have the flavor of the Chebe dough that my family likes.

Mixed batter

This shows the consistency of the pourable dough after mixing.

Finally I combined everything I wanted in a pizza into this recipe. You can use organic tapioca flour to make it organic. And the crust mixes up like a batter, so you pour it onto a cookie sheet and spread it into the shape you want. And, voila — delicious, quick, can-be-organic pizza!

I included a lot of pictures to show the steps for making this. Scroll down to get the recipe!

My kids say they especially like this recipe because each person can choose their own toppings. Customizeable food!

Dough

Here is the pourable dough, spread onto two baking sheets to make four individual-sized pizzas.

 

 

 

Easy pizza sauce in the blender!

Easy pizza sauce in the blender!

 

 

 

 

 

 

 

 

Bake for nine minutes, then add tomato sauce.

Bake for nine minutes, then add tomato sauce.

 

 

 

 

 

 

 

 

 

 

Toppings!

Toppings! Black olives, pesto, veggie dogs, broccoli, bell peppers, and artichoke hearts. Yum!

 

 

 

 

 

 

 

 

 

 

Adding toppings to pizzas

Adding toppings to pizzas. In this batch, two have cheese; the other two are dairy-free.

 

 

 

 

 

 

 

Pizza one! For my child who loves olives.

Pizza one! For my child who loves olives.

Pizza two! My pizza, loaded with everything.

Pizza two! My pizza, loaded with everything.

Pizza three! Made by a cheese-loving teen.

Pizza three! Made by a cheese-loving teen.

Pizza four! Made by my teen who likes olives, veggie dogs, and cheese.

Pizza four! Made by my teen who likes olives, veggie dogs, and cheese.

 

 

 

 

 

 

Pizza -- easy, gluten-free, yeast-free, can be dairy-free -- and delicious!
 
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This is the pizza I have been wishing for! Quick, delicious, pourable dough makes a fantastic pizza! Gluten-free. Soy-free. Yeast-free. Can be dairy-free or vegan.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 2-4 pizzas
Ingredients
Crust:
  • 3 cups tapioca flour (also called tapioca starch) (I like Anthony's Organic)
  • 1 tablespoon baking powder (or replace it with 1 teaspoon baking soda + 1 teaspoon cream of tartar)
  • 3/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons oil (olive oil or canola work well here)
  • 1/2 cup water (plus maybe 1-2 tablespoons more)
  • 1 1/2 teaspoons dried oregano
  • 3 eggs (or replace with flax eggs to make it vegan)
Pizza sauce
  • You can use your choice of sauce. I like to make pizza sauce by putting about 1/2 cup of organic spaghetti sauce in the blender
Toppings: sliced up, any or all of:
  • bell peppers
  • artichoke hearts (I am convinced that this is the secret to good vegan pizza; my kids do not agree)
  • veggie hotdogs cut up into little circles like pepperoni
  • olives
  • broccoli (I defrost frozen broccoli as described here, but heat it only until it is cool, not hot, so it is easy to handle)
  • carrots - cut into circles is fun, or any other shape (I've been buying julienned carrots at the store)
  • cheese (if desired -- this pizza comes out cheesy-tasting even without it)
  • pesto (I've been finding jars of an organic ready-made dairy-free pesto at Whole Foods)
  • and whatever else sounds good to you on a pizza!
Instructions
  1. Preheat oven to 375 degrees.
  2. Put all of the crust ingredients into a mixing bowl and stir until mixed. It will be clumpy and annoying at first, but if you keep stirring it will turn into a pourable batter. If it really is too thick to mix, add 1-2 tablespoons of additional water. Mix until everything is nicely mixed, with just barely enough liquid to make it pourable.
  3. Pour the dough onto two non-stick cookie sheets. I like to make four individual pizzas (about 9 inches across) for the four people in my family, but you could also make this into two bigger pizzas. Use a spatula or spoon to spread the batter into your choice of pizza shapes. It should not need much spreading -- its natural thickness after pouring is about right.
  4. Bake the pizzas in the preheated oven for 9 minutes. While it bakes, prepare the toppings -- chop the veggies, defrost the broccoli, etc..
  5. Remove the pizzas from the oven. Add sauce and then toppings.
  6. Return the pizzas to the oven and bake for 8 to 15 minutes, depending on how high you piled the toppings and how hot you like your pizza. (Two of my kids like their pizza at 8 minutes; another kid and I like ours cooked for the whole 15 minutes. I pile on a lot of toppings, so the longer heating time works well.)
  7. Serve!

 

Pi Pie – gluten-free, vegan, delicious, and covered in Pi

Pi Pie

 

To use a plastic bag to decorate the pie, first tape the edges

To use a plastic bag to decorate the pie, first tape the edges

 

Happy Pi Day! March 14th can be written as 3.14, which is the first three digits of pi. We are geeks at my house, so we always celebrate Pi Day with Pi Pie — that is, a pie with lots of digits of pi written on it.

This pie recipe is creamy and chocolatey and delicious. Yum!

For writing with frosting, I like to use a ziplock bag. I add pieces of scotch tape to reinforce the seams and edges, then cut off a corner and (optionally!) add a frosting tip. Put the frosting in the bag, try writing

Then put tape diagonally, near the corner.

Then put tape diagonally, near the corner.

a letter on a plate to make sure that everything is working okay, and then start writing on your pie!

This pie tastes amazingly yummy at any time of the year, whether or not you draw any digits on it. Don’t wait for Pi Day!

 

 

 

Fold down the ends of the tape. Put another piece of tape in the same place but on the bottom, and fold down its ends too. Cut off the corner of the bag.

Fold down the ends of the tape. Put another piece of tape in the same place but on the bottom, and fold down its ends too. Cut off the corner of the bag.

 

 

 

 

 

 

 

 

Put in a frosting tip. If you don't have a frosting tip, tape and cut closer to the end of the bag, so the opening is smaller.

Put in a frosting tip. If you don’t have a frosting tip, tape and cut closer to the end of the bag, so the opening is smaller.

 

 

 

 

 

 

 

 

Add frosting to the bag, and you are ready to decorate! Draw a test letter on a plate first, before writing on the pie.

Add frosting to the bag, and you are ready to decorate! Draw a test letter on a plate first, before writing on the pie.

 

 

 

 

 

 

 

 

My son James, wearing a Pumpkin Pi shirt and eating Pi Pie. :)

My son James, wearing a Pumpkin Pi shirt and eating Pi Pie. :)

 

 

 

 

 

 

 

 

Here is a Pi Pie from last year, decorated with cashew cream digits instead of frosting digits.

Here is a Pi Pie from last year, decorated with cashew cream digits instead of frosting digits.

 

 

 

 

 

 

 

 

 

Pi Pie

 

Pi Pie - gluten-free, vegan, delicious, and covered in Pi
 
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This healthy vegan Pi Pie recipe is as delicious as it is cute!
Author:
Recipe type: dessert
Cuisine: American
Serves: 1 pie
Ingredients
  • 1 chocolate brownie crust from the recipe for Fresh Fruit Pie with Chocolate Brownie Crust
  • 1 batch of chocolate mousse
  • something to write digits with, such as a batch of cashew cream (6 tablespoons cashews and 3 tablespoons of water) blended extra-smooth and maybe even sifted through a strainer so that it won't clog the decorating tip. (For the pie in the picture, I used homemade frosting, but in the refrigerator the mousse dissolved it, so I recommend decorating with cashew cream, not frosting)
Instructions
  1. Make the chocolate brownie crust according to its directions.
  2. Make the chocolate mousse according to its directions.
  3. Place the mousse in the pie crust and carefully smooth it out flat with a spatula.
  4. Use your favorite approach to writing with frosting to write digits of pi on the pie.
  5. Refrigerate for a few hours to let the filling firm up. (It is hard to wait!)
  6. Possibly helpful: Here is a website that has a million digits of pi .

 

Rainbows — edible, adorable, easy, can be gluten-free and vegan

Edible Rainbows!

Cut-up peppers
In the spring, someone posted a picture on Facebook showing edible little rainbows of different-colored bell peppers on top of maybe bread, with cute little white clouds at each end of the rainbow — and it captured my imagination. The picture was simply a photo, without a recipe or any information about who had cooked it. Intrigued, I kept thinking about them until I tried out a way to make them. After some experimentation, I came up with a version that tastes great, is healthy, and looks adorable.

Pizza-dough basesWarning: Edible rainbows are very susceptible to puns. They are also fun to talk about. We laughed the first time we said, “Kendra ate two rainbows for breakfast.”

For the base, you can make this with any type of pizza dough that works for you, or you can use the recipe that I’ve posted here, which is gluten-free.

Pepper arcs arranged on base

Pepper arcs arranged on base. You can see that I intentionally broke the red stripe to make it more arc-shaped.

I’ve been happily using all-purpose Chebe Mix to make really good pizza dough for years, but it isn’t organic and we try to eat all-organic. So I am happy to report that I finally figured out a from-scratch recipe that comes out similar to Chebe dough, so you can make it with organic ingredients if you choose to do that. (I do.) Bonus: I also made the dough pourable, so you mix up a batter and pour it into pizza shape, rather than needing to take the time to knead it and individually roll out circles, so it is much quicker and easier — a big improvement all around.

Edible rainbow

Super cute!

A friend said this is Unicorn Food. I like that. :)

Anyway! Here is the recipe:

Rainbows -- edible, adorable, easy, can be gluten-free and vegan
 
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Extreme cute edible vegetarian rainbows! Fairly easy to make, wildly adorable, healthy, and yummy! This is one excellent recipe!
Author:
Recipe type: Dinner
Cuisine: American
Serves: Serves 4-8
Ingredients
Base
  • EITHER: your favorite pizza dough, enough for two pizzas
  • OR: The following ingredients
  • 2 cups tapioca flour (note that if you buy "Letz Do Organic" brand, a box holds 1 1/2 cups, so you will need to start a second box)
  • 2 teaspoons baking powder (or 2/3 teaspoon baking soda + 2/3 teaspoon cream of tartar)
  • 1/2 teaspoon salt
  • 1/4 cup canola or olive oil
  • 6-7 tablespoons of water (start with six, add the other one if needed)
  • 1 teaspoon dried oregano
  • 2 eggs (or, if you prefer vegan, you should be able to replace them with flax eggs, but I have not tried this recipe that way)
Peppers
  • 4 bell peppers -- one each of red, orange, yellow, and green (if you have a choice, red should be a wide pepper, then orange, then yellow, and green should the skinniest -- but if your peppers aren't in those sizes, it's fine)
Clouds
  • For an alternate nut-free version: Use a batch of my creamy white dressing
  • 1 cup cashews
  • 1/2 cup water
  • 1/2 teaspoon salt
Instructions
Base
  1. Preheat the oven to the temperature recommended for your pizza dough recipe.
  2. If you are using my dough recipe, preheat the oven to 400 degrees. Then, except for the water, put all of the ingredients in a medium-sized bowl. Add six tablespoons of water and stir. This should make a batter that is thick but pourable. If it is not pourable, add the other tablespoon of water and stir again.
  3. If you are using my dough recipe, use two awesomely nonstick cookie sheets, or regular cookie sheets with silicone mats on top. Make 16 tiny pizzas, using one dinnertable tablespoon of batter for each pizza, and spreading out each one into an oval about 2-3 inches by 3-4 inches. Bake for 10 minutes.
  4. If you are using other dough, roll out blobs of dough to be about 2-3 inches by 3-4 inches and the thickness of a pizza crust. You may have extra dough left over. Bake according to the directions for your dough.
Peppers
  1. While the bases bake, cut up the peppers. Cut a circle around the stem and remove the stem. Now, with the hole where the stem was at the top, look at the ribs of the pepper. Cut from top to bottom along three of the ribs that are spaced on different sides of the pepper, ideally dividing the pepper into thirds -- but it is okay if the ribs aren't spaced evenly and your three pieces aren't very exactly equal. Trim off any seeds and ribs on the inside of each section, and rinse it out.
  2. Next, cut off the uneven part on the top of each section, then cut crosswise across each section about 1/4 inch apart, so that you get six arcs. There will be a bit of extra left over at the bottom. (If your pepper is especially large or small, make your cuts a little bigger or smaller than 1/4 inch apart.) The idea is to end up with 18 arcs of pepper in each of the four colors.
Clouds
  1. Use a good blender to blend all Clouds ingredients until they form a very smooth cream. My food processor doesn't make this smooth enough, but my blender does.
Assembly
  1. When the bases are baked, put four arcs of bell pepper on top in the shape of a rainbow, with red, orange, yellow, and green going from top to bottom. It's helpful to press the arcs together to get them closer together. For arcs that aren't arc-shaped, feel free to break the piece as needed to make it more arc-shaped. You should have a couple of pieces of each color of pepper left over at the end; you can break those into pieces and use them to extend short arcs to be longer.
  2. Next, use a dinnertable teaspoon to plop about a teaspoon of the cashew mixture at each end of the rainbow arcs (that is, use two teaspoons of cashew cream, one teaspoon on each end of the rainbow).
  3. Makes 16 rainbows. Serve 2-4 rainbows per person.

 

Cookie Dough Dip – healthy, gluten-free, vegan, safe to eat, and awesomely yummy!

chocolate chip cookie dough dip

cookie dough dipThe original person to think up the idea of making edible healthy cookie dough is Chocolate Covered Katie — a blogger who specializes in healthy vegan desserts and who makes amazing recipes!

I have simplified her recipe and made it even healthier. This recipe takes five minutes to mix up. You need a good food processor or blender. And then you can eat (safe) raw cookie dough! Yum!!!!!

The dough that this makes does not taste exactly the same as cookie dough. But the color is right, it’s sweet, and it has chocolate chips, so as far as I’m concerned it’s good! My kids and I really love this recipe.

chocolate chip cookie dough dipThis afternoon, after I took the photos for this recipe, I asked my kids, “Who wants to eat the photo models?” They knew I was making cookie dough dip, so they came running.  :)

Cookie Dough Dip - healthy, gluten-free, vegan, safe to eat, and awesomely yummy!
 
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Healthy, vegan, gluten-free cookie dough that you can eat raw -- in five minutes! Awesomely delicious!!
Author:
Recipe type: dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 1/4 cup dates (about six), no pits, and check for (and remove) any dried bits of stem on them
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 15-ounce can white beans, such as cannellini beans, great northern beans, or navy beans
  • 1/3 cup of chocolate chips (I like Equal Exchange organic semi-sweet chocolate chips)
Instructions
  1. Put all ingredients except for the chocolate chips into a food processor or blender. Blend until a smooth dough forms, which will take several minutes. Depending on your blender, you may need to add extra water to get everything to blend evenly.
  2. Stir in the chocolate chips, and serve!
  3. For serving, you can eat it with a spoon like a pudding, or dip in graham crackers to eat it with.

 

Egg Pinwheels – no gluten or dairy, and super cute!

Egg Pinwheels
The egg mixture

The egg mixture, after whipping and stirring in all ingredients.

This adorable recipe is fairly easy to make. You do need a food processor or mixer that can whip eggs, and a very non-stick cookie sheet. Then you are good to go!

I originally found this recipe on a site that does not exist anymore. I’ve adapted it to be gluten-free and healthier, and made it much simpler.

Ready to roll

The egg mixture, with Filling Option 1 spread on it, ready for rolling up.

My kids really like this recipe.

 

 

 

 

 

Slicing with dental floss

After baking, slicing with dental floss

 

 

 

 

 

 

 

 

After slicing

After slicing

 

 

 

 

 

 

 

Ready to serve!

Ready to serve!

 

 

 

 

 

Egg Pinwheels - no gluten or dairy, and super cute!
 
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This super-cute recipe is fairly easy to make if you have a way to whip egg whites and a very nonstick cookie sheet. Yum!
Author:
Recipe type: Dinner
Cuisine: American
Serves: serves 3-4
Ingredients
  • 12 eggs
  • 1/4 cup of gluten-free flour mix (I use 2 tablespoons potato starch + 2 tablespoons of garbanzo flour or quinoa flour or brown rice flour) -- or if you are not gluten-free, then use regular flour
  • 1/4 teaspoon salt
  • 3 cups of filling - see three options below
Filling Option One:
  • 1 cup "lasagna cheese" (or real cheese)
  • 1 package defrosted frozen spinach
  • 1 red bell pepper, cut into small cubes
Filling Option Two:
Filling Option Three:
  • I haven't tried it, but I think a mixture of greens, pesto, and tiny cubes of potatoes would be amazing in these.
Instructions
  1. Preheat oven to 350 degrees. Spread a thin coating of oil all over the inside of a very non-stick cookie sheet that is about 11 by 15 inches.
  2. Separate the eggs. Put all twelve egg whites into a food processor or the bowl of a mixer, and use the whipping attachment to whip them until they are stiff.
  3. Discard eight egg yolks (I know, that's hard to do, but a dozen of the really nice eggs costs about $4, so it won't break the bank). Add the remaining four egg yolks to the egg whites, along with the flour mixture and salt. Gently mix everything together with a spatula.
  4. Pour the egg mixture onto a cookie sheet, and use a spatula to spread it all the way to each edge and smooth it out so that it is about the same depth everywhere.
  5. Bake in the preheated oven for 10 minutes, until the eggs start to brown.
  6. While it bakes, mix up your choice of filling ingredients.
  7. Remove from the oven, but leave the oven on.
  8. Gently use a spatula to loosen the egg rectangle from the cookie sheet. Be careful -- it is hot!
  9. Once the egg rectangle is detached, carefully flip it upside down.
  10. Spread the filling mixture evenly over the egg rectangle, leaving about an inch bare along one of the long edges.
  11. Carefully roll up the rectangle, rolling toward the bare edge. Keep rolling until the edge is underneath the roll. I find it convenient to put the roll on a diagonal on the cookie sheet, so that if filling comes out the ends it lands on the cookie sheet.
  12. Bake for another 10 minutes.
  13. Cut through the roll to make it into eight spiral pinwheels, and serve. You can do the cutting with a knife or a sharp spatula -- or by looping dental floss around it and pulling the loop shut, to cut through the log. Fun!

 

 

 

 

Dessert Nachos – healthy, vegan, gluten-free, and awesomely yummy!

Dessert Nachos

Dessert NachosHappy Birthday to this blog! Today it is three years old!

Recently I was flipping through cookbooks and I spotted a recipe for “dessert nachos” — where you thinly slice up an apple as the chips, then add caramel as the sauce and sprinkle on toppings.

That got me to thinking about trying it with the healthy vegan caramel sauce from the recipe for Banana Claw ice cream.

I tried making some, and my daughter and I liked it so much that I have been making it again every morning lately. It is a little addictive.

The best part is that it is so healthy that you can eat it for breakfast.

YUM!

I thought about saving this recipe to post in the autumn, since apples are not in season right now. But it is too good to wait.

For recipes that are in season now, I long all year for Chocolate Chip Fresh Cherry Bread. There’s also Zucchini Brownies. Also, Fresh Fruit Pie With Chocolate Brownie Crust is in season now and totally awesome!!! Yum!!!!!

Dessert Nachos - healthy, vegan, gluten-free, and awesomely yummy!
 
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Great as a dessert -- and healthy enough to be breakfast! Thinly slice up an apple as the chips, then add healthy vegan caramel as the sauce and sprinkle on toppings. YUM!!!
Author:
Recipe type: Dessert or Breakfast
Cuisine: American
Serves: 4 small servings or 2 medium ones
Ingredients
  • 1 apple
  • 5-6 dates (with no pits or hard bits of stem)
  • 2 1/4 teaspoons almond butter (for a nut-free version, try sunflower seed butter or soybutter instead)
  • 2 teaspoons canola oil
  • 3 tablespoons water
  • 3/8 teaspoon salt (optional but really good!)
  • Toppings such as 2 tablespoons chocolate chips, coconut bits, pomegranate seeds, etc.
Instructions
  1. In the smallest jar of a reliable blender, using a nut-butter blade if you have one, put the dates, almond butter, oil, water, and salt. Blend until very smooth. If the mixture isn't getting smooth easily, add a couple of teaspoons of water and blend again.
  2. Slice the apple into many thin slices.
  3. Divide the apple among four plates (for small servings) or two plates (for bigger servings). Add the caramel sauce on top, then sprinkle on the toppings.

 

Tiramisu in 14 minutes – healthy, gluten-free, dairy-free, and can be vegan

Tiramisu
cake slices

Chocolate chip pumpkin bread, cut into twelve “ladyfinger” sticks for this recipe.

Last August my kids and I visited Toronto.

Usually when we travel, I am fanatical about planning ahead so that we will always have gluten-free food available. But this one time my teens talked me into winging it. We had the impression that every street corner in Toronto had one of those restaurants where you order a bowl of plain rice and then pick three toppings from one column and four toppings from the next column, and many of this type of restaurant can make safe gluten-free food. So in the morning we went to the Royal Ontario

cake after dipping

Cake after dipping

Museum. In the afternoon we planned to go see Castle Loma. Our map made it look like these places were about three blocks apart, so we decided to walk from the museum to the castle, eating lunch at a bowl-type restaurant along the way. Alas, our map was not to scale. It was far more than three blocks from one place to the other. We walked for a really long time through an endless residential neighborhood that had no stores or restaurants of any kind. Finally we found a tiny grocery store. Hungry and tired, we bought mainstream GMO-filled potato chips and ate those for lunch sitting on the sidewalk outside the store, occasionally interrupted by people

Cake with cashew cream added

Cake with cashew cream added

who needed us to move out of the way so that they could get in or out of the building. Definitely not our best meal ever!

When we started walking again, we almost immediately found an organic gluten-free mostly-raw restaurant called Live Organic Food Bar. It looked intriguing, so my kids and I went in. Having just gorged on potato chips, we weren’t very hungry, but I really wanted to try the food there, so we ordered desserts. I ordered an expensive little tiramisu that was AMAZING!!!! It had been maybe fifteen years since I last ate tiramisu, and

Finished tiramisu

Finished tiramisu

getting to have it again was a real treat.

Weeks later, at home again, I kept thinking about that amazing tiramisu. It wouldn’t be easy to go back to Toronto for more, so I decided to create my own. I had a tiramisu recipe that I had loved many years ago, so I used that as a starting point.

To my surprise, the tiramisu that I invented is very fast to make, over-the-top healthy, and over-the-top delicious!!!

Tiramisu in refrigerator

Tiramisu in refrigerator – these glass containers are great for making tiramisu. You can pop on the lid and store it easily in the refrigerator.

Traditional tiramisu is made with ladyfingers — long, thin cakelike cookies that are shaped like very large fingers. In this recipe you can use a wide variety of baked desserts cut into finger shapes, as the ladyfingers. I think cookies would work well too. I suggest using something that is not all-chocolate — though actually that too might be interesting. I have done this with Corbin’s muffin bread, and with chocolate chip pumpkin bread, but you could also use storebought cookies or cake or banana bread. Also I have seen gluten-free ladyfingers available at the store, though they don’t look at all healthy. The finished tiramisu will taste like whatever baked good you choose, so you should choose a baked item that you think would taste good inside tiramisu.

TiramisuIn the pictures, I used the super-healthy version of chocolate chip pumpkin bread — the second recipe on that page. That version has no refined sugar, and I add a lot of veggies, so in the pictures you may notice that the cake part looks a little green. That’s kale. It made an awesomely healthy tiramisu that tasted fantastic to me, but if you or your eaters are at all skeptical about kale in tiramisu, you can totally make this with some other baked item. Not everybody is as crazy about kale as me, and I completely respect that. You can make a very excellent tiramisu with this recipe without any kale, if that’s what you prefer.

Anyway, I hope you will try this recipe.  It makes an amazing tiramisu!

Tiramisu in 14 minutes - healthy, gluten-free, dairy-free, and can be vegan
 
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This tiramisu takes only 14 minutes to make. It is delicious, and can be healthy, vegan, and gluten-free. Yum!!! Warning: Addictive!
Author:
Recipe type: Dessert
Cuisine: gluten-free
Serves: 3 servings
Ingredients
  • 4 slices of baked goods, such as cookies, banana bread, Corbin's muffin bread, or chocolate chip pumpkin bread, or about 3 cups of cookies
  • 3/4 cup cashews
  • 3/4 cup water
  • 5 dates, pits and any bits of stem removed
  • 1 teaspoon vanilla extract
  • 1 mug of coffee or espresso (optional)
  • 1 tablespoon brandy or cognac (optional - I leave it out)
  • 1 tablespoon baking cocoa powder
Instructions
  1. Brew a mug of coffee. (I have an ancient one-cup-at-a-time coffeemaker that makes it easy to brew just the right amount.)
  2. In a good blender, mix the cashews, water, dates, vanilla extract, and optional brandy or cognac. Blend until creamy-smooth. When the coffee is ready, add 1/2 tablespoon of coffee and blend until mixed.
  3. If you are using baked goods from a loaf, cut each of the four slices crosswise into three sticks, so that you end up with twelve finger-shaped sticks of baked goods. If you are using cookies you can skip this step.
  4. Pour the coffee into a small bowl, such as a cereal bowl. Have a fork and a loaf pan handy.
  5. A few at a time, put half of the baked goods into the coffee (that would be six "ladyfingers" or half of the cookies), then immediately use the fork to scoop them out again and put them crosswise into the loaf pan.
  6. Evenly pour half of the cashew mixture on top.
  7. Sprinkle 1/2 tablespoon of baking cocoa evenly everywhere on top.
  8. Make a second layer: Dip the other half of the baked goods in the coffee, put them into the loaf pan, spread on the rest of the cashew cream and sprinkle on the rest of the baking cocoa powder.
  9. In theory you should refrigerate this for a few hours at this point, but it is really hard not to just dive in and start eating. It firms up a bit in the refrigerator, but even when it is liquidy from being freshly made it is still good.

 

Matzo Ball Soup – gluten-free and dairy-free for Passover or anytime!

Matzo Ball Soup - gluten-free!

Matzo Ball Soup - gluten-free!When my family went gluten-free, I thought that for sure we would never have matzo ball soup again. But I found a dumpling soup recipe that reminded me of matzo ball soup and from there I invented this recipe. Yum!!!

If you are cooking for Passover, you may want to also see my recipe for a gluten-free, vegan Matzo Mina — my favorite main dish for Passover. It is a bit like a spinach artichoke lasagna, but with the noodles replaced with gluten-free matzo. Yum!!!

Happy Passover!

matzo ball dough

Matzo ball dough, so you can see the consistency. When it’s perfect, it should be like toothpaste or cookie dough.

 

 

 

 

matzo ball soup

 

Matzo Ball Soup - gluten-free and dairy-free for Passover or anytime!
 
Prep time
Cook time
Total time
 
Gluten-free dairy-free matzo ball soup! Yum! Lightning-quick and made from scratch! Happy Passover!!!
Author:
Recipe type: dinner
Cuisine: Jewish
Serves: serves 4-6
Ingredients
Soup:
  • 6 cups water
  • 2 tablespoons olive oil
  • optional but good: 2 cans white beans (navy beans, cannellini beans, or great northern beans, etc.), rinsed (15-ounce cans)
  • 1 cup sliced carrot circles
  • 2-3 stalks celery, sliced thinly
  • 2 tablespoons dried parsley
  • 1/4 teaspoon dried rosemary, rubbed between your fingers and broken into bits
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • pepper to taste
Dumplings:
  • 7 tablespoons flour or gluten-free flour (I use 2 tablespoons of brown rice flour, 2 tablespoons of potato starch, and 3 tablespoons of garbanzo bean flour)
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder (or 1/6 teaspoon baking soda plus 1/6 teaspoon cream of tartar; I don't have a measuring spoon for 1/6 teaspoon, but this recipe works fine if you estimate the amount)
Instructions
  1. Put all ingredients listed under "Soup" into a big pot that is at least ten inches wide, so that there is enough space for the matzo balls to cook. You don't need to measure any of the soup ingredients -- just estimating is fine. Heat to boiling, then lower to a simmer.
  2. Mix all of the dumpling ingredients in a small bowl, such as a cereal bowl. The consistency of the dumpling dough matters a lot to the success of the recipe; the mixture should be the consistency of toothpaste, or wet-ish cookie dough. If it is too wet, add more flour -- I usually add garbanzo flour. If it is too dry, add some water. Keep adjusting the consistency until it is perfectly like toothpaste.
  3. When you are satisfied with the dough, drop marble-sized blobs of it into the soup. They will expand as they cook. The matzo balls will cook on one side, then stir to flip them to the other side so that both sides get a chance to cook.
  4. Serve hot.

 

Matzo Mina – a great Passover dish – gluten-free, vegan, and healthy

Matzo Mina

Happy Passover!!

I grew up Jewish, but the first time I heard of a Matzo Mina was as an adult, surfing the Internet. This is a lot like a lasagna, but made with dampened matzo instead of the lasagna noodles. With the overlapping squares of matzo on the top, this comes out looking really pretty. It tastes great, too, so it is my favorite Passover food. To make it gluten-free, I use gluten-free matzo.

Matzo Mina

Assembled Matzo Mina before baking

My pick for gluten-free matzo is Yehuda brand. I find it at my local Whole Foods store, though it is also available on Amazon. Lately gluten-free matzo is the most popular food in my house — my kids gobble it down! Go figure!

To make a soy-free version of this recipe, replace the tofu with 2/3 cup of cashews, 2/3 cup of sunflower seeds or pumpkin seeds, and 2/3 cup of water.

This recipe is originally based on Tori Avey’s Spinach, Feta and Artichoke Matzo Mina — though I have changed my version a lot.

If you are cooking for Passover, you may also want to check out my recipe for gluten-free matzo ball soup. Yum!

Sorry to have gone so long between postings — I can’t believe I last posted in July! I don’t have a good reason for having gone so long between postings — just juggling kids, work, and the paperwork from Jan’s estate. Anyway, I do have lots more recipes that I want to post, so I will continue posting recipes!!

our seder table

Here is my son Corbin, who is nine, at our Seder table.
The weather is so warm that this year we had our Seder outdoors on the back porch.

Matzo Mina - a great Passover dish - gluten-free, vegan, and healthy
 
Prep time
Cook time
Total time
 
This matzo mina is a delicious and healthy vegan main dish to serve at Passover. It is a bit like a lasagna, but with dampened matzo instead of the noodles. I really love this recipe! You can make it gluten-free if you use gluten-free matzo.
Author:
Recipe type: main dish
Cuisine: Jewish
Serves: 6 servings
Ingredients
  • 3-4 sheets of matzo; for gluten-free use a gluten-free matzo such as Yehuda brand
  • 1-2 jars of artichoke hearts (plain or marinated; about 8 ounces per jar)
  • 1 pound firm tofu (not silken)
  • 4+ tablespoons olive oil
  • 2 teaspoons dried herbs, such as basil or oregano
  • 1 1/2 teaspoons salt
  • pepper to taste
  • 2-3 tablespoons apple cider vinegar
  • 5 ounces spinach or kale (frozen and defrosted is fine)
  • 1/4 cup fresh dill
  • 1 teaspoon lemon zest
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a food processor, blend everything except the matzo and artichoke hearts. Add the artichoke hearts and pulse until mixed in.
  3. Oil a 9x9 inch square baking pan.
  4. Dampen a sheet of matzo in cold running water from the faucet. Place in baking pan.
  5. Add half of the tofu mixture, and spread it smooth with a spatula.
  6. Repeat with another piece of matzo and the rest of the tofu mixture.
  7. For the top, dampen a piece of matzo, then break it into squares that are 1 1/2 or 2 inches wide. Overlap the pieces of matzo on top of the casserole, like roof shingles, covering the entire surface. You will need about 1 1/2 sheets of matzo, broken up, to cover the top of the casserole.
  8. Gently brush the top of the matzo with olive oil.
  9. Bake for 45 minutes or until the top layer is browning. Serve warm.