White Bean and Kale Soup (Vegan)

1 pound dried Great Northern or other white bean (or 3 cans)
2 Tbsp. coconut oil
1 onion, chopped
4 stalks celery, sliced
2 leeks, cut in half moons (white parts only)
4 garlic cloves, minced
1 bay leaf
1 tsp. garlic salt
1/2 tsp. curry
1/8 tsp. nutmeg
1/8 tsp. cinnamon
2 tsp. cumin
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh marjoram, chopped
6 C. vegetable broth
3 C. water
1 pound kale, stems discarded and leaves chopped
salt and pepper, to taste

1. In a large bowl, cover beans with cold water and soak overnight.

2. Drain and rinse well.

3. In a large pot, heat oil over medium heat. Add onion, celery, and leeks, and sauté for 5 minutes.

4. Add garlic, bay leaf, garlic salt, curry, nutmeg, cinnamon, and cumin, and cook for one more minute.

5. Add cooked beans, rosemary, thyme, marjoram, vegetable broth, and water. Cover, bring to a boil, reduce heat, and simmer for 40-50 minutes, stirring occasionally.

6. Stir in kale and simmer for 15 minutes. Season with salt and pepper, as desired. Serve hot.

This was first served to me by my friend Katie, but I think she gives credit to my other friend Leigh Ellen, who credits her mom. Whosoever it is, it’s yummy!

Mom's Kale Soup

This might make a kale lover out of you, if you are not already.  *Personally, I think if you are serving a Kale newbie, 1 pound is way to much to put in the soup so you might want to eyeball the amount until you are satisfied.  And having a family with growing boys, I always add more potatoes.  

Yields: 6 main course servings

Ingredients:
1/2 cup olive oil
3 large onions, finely diced (I get the frozen chopped onion)
4 garlic cloves, minced
2 bay leaves
10 cups vegetable stock or broth
1 (16 oz) can petite-diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed well, or 1 1/2 cups freshly cooked beans
*1 pound kale, leaves torn from stems and finely chopped (10 cups leaves)
*3 medium-size red-skinned potatoes, unpeeled and cut into 1/2 inch pieces
2 teaspoons paprika
dash cayenne pepper
1 tsp salt
pepper to taste

Heat oil in large stockpot over medium heat.  Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.

Raise the heat to high, stir in all the remaining ingredients, bring soup to a boil.  Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.

Discard the bay leaves.  Remove about 2 cups of the soup and puree in a blender or food processor.  Return it to the soup and stir to blend.  The soups flavor will intensify with time, so don't hesitate to make a few days in advance.

Two Bean Mexican Chicken Chili

This recipe is so easy and is wonderful on a cold night.  If you can open a can, you can do this!

Ingredients:
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 8 oz. tomato sauce
1 16oz jar mild chunky salsa
1 clove fresh garlic, pressed
1 1/2 T chili powder
1 tsp ground cumin
2 cans veggie or chicken broth
1 large can chunk white chicken or 3 cups shredded cooked chicken

Combine all ingredients, bring to a boil, and simmer for 30 minutes.
Sprinkle Fritos on top

Sweet Potato Hummus with Cinnamon Pita Chips

Suggested by Katie Clark,  I took a chance and made this for one of Evie Sitterding's Bridal Showers.  It was a hit!  The Cinnamon Pita Chips were a great complement, but guests got creative and dipped veggies in, as well.  You might be able to substitute pumpkin for the sweet potato.  If only serving with veggies, you would probably want to add cinnamon to taste.  It might be nice to make a day ahead to let the spices and flavors permeate the hummus.

Ingredients:
3 sweet potatoes
1 (15 oz) can garbanzo beans, drained, liquid reserved
2 T extra-virgin olive oil
2 T tahini
2 T lemon juice
1/2 t lemon zest
1/4 t ground cumin
1/4 t ground coriander
1/4 t ground white pepper
sea salt to taste

Directions:
Preheat oven to 400 degrees F.  Poke holes in sweet potatoes with a fork and roast for about 45 minutes (until soft).  Let cool.  Cut sweet potatoes in half lengthwise.

Combine garbanzo beans and olive oil in a blender and pulse several times to mash.  Scoop flesh out of sweet potato peels and add to the blender.  Pulse to combine.  Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture.  Blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Leigh Ellen's Gluten-Free Crusty Boule

Shauna and Danny of the Gluten-Free Girl Web site generously shared their wealth of knowledge with us to develop this fabulous crusty loaf. The dough is incredibly versatile; we bake it as a classic boule or in a loaf pan for sandwiches.  It also makes a wonderful pizza crust with your favorite toppings or great crackers if it is rolled thin.

Makes enough dough for at least four 1-pound loaves.  The recipe is easily doubled or halved.

2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (tapioca flour)
2 tablespoons granulated yeast
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons xanthan gum
2 2/3 cups lukewarm water
4 large eggs
1/3 cup neutral-flavored oil
2 tablespoons honey

1.  Mixing and storing the dough:  Whisk together the flours, tapioca starch, yeast, salt, and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.

2.  Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated.  You might have to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

3.  Cover (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours.

4.  The dough can be used immediately after the initial rise.  Refrigerate in a lidded (not airtight) container and use over the next 7 days.  The flavor will be best if you wait for at least 24 hours of refrigeration.

5.  On baking day, use wet hands to take out a 1-pound (grapefruit-size) piece of the refrigerated dough.  Quickly shape it into a ball; this dough isn't stretched because there is no gluten in it--just gently press it into the shape.  You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don't use so much water as to make the dough soggy.

6.  Allow the dough to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough).  Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet.

7.  Thirty minutes before making time, preheat oven to 450°F, with a baking stone placed on the middle rack.  Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.

8.  Just before baking, slash the loaf with 1/4-inch-deep parallel cuts, using a serrated bread knife.

9.  Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one).  Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.  Bake for about 35 minutes, until lightly browned and firm.  If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it two-thirds of the way through baking and bake the loaf directly on the stone or an oven rack.  Smaller or larger loaves will require adjustments in resting and baking time.

10.  Allow to cool on a rack before slicing or eating.

Leigh Ellen's Summer Veggie Rolls with Spicy Peanut Lime Sauce

Summer Veggie Rolls with Spicy Peanut Lime Sauce

From www.ohsheglows.com
See website for detailed rolling instructions and photos
Yield: approx 8 rolls + 1/2 cup peanut sauce
For the filling:

• Spring Roll Wrappers (at least 8-10)
• 1 block firm or extra-firm tofu
• 1/2 English cucumber, julienned
• 1 red bell pepper, julienned
• 2 medium carrots, peeled & julienned
• 2 green onions, chopped
• 3-4 lettuce leaves, julienned
• 1/4 cup fresh Thai basil leaves, minced
• 1/4 cup cilantro, thick stems removed and minced
• 1/3 cup roasted & salted peanuts
• Herbamare or sea salt, to season

For the peanut lime sauce:

• 1-2 garlic cloves
• 2 tbsp sesame oil
• 1/4 cup natural roasted peanut butter
• 1/2-1 tbsp peeled & roughly chopped fresh ginger
• 3 tbsp fresh lime juice
• 2 tbsp low-sodium tamari
• 2 tsp sugar
• 1-3 tsp water, to thin out as needed

1. Press the tofu while you prepare the filling and sauce. For pressing instructions, see here.
2. For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.
3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk.
4. Slice pressed tofu into long thin strips. You likely won’t need the entire block.
5. Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.
6. Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.
7. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.
8. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.

Read more: http://ohsheglows.com/2012/07/20/veggie-summer-rolls-with-spicy-peanut-lime-sauce-two-ways/#ixzz2hFl0vXLD

Leigh Ellen's Cumin Lime Black Bean Quinoa Salad

If you have tried quinoa before and didn't like it, please give this recipe a try.  Got 6/6 thumbs up in our house which almost never happens!  From ohsheglows.com

Cumin Lime Black Bean Quinoa Salad (aka I've changed my mind about Quinoa Salad)

For the Salad:
1 cup cooked quinoa (or 3 cups cooked)
1 (15 oz) can black beans
1.5 cups cilantro, finely chopped
3 small/medium carrots julienned
4 green onions, chopped
fine grain sea salt and black pepper, to taste

For the Dressing:
3 T fresh lime juice (about 1 lime)
2 T extra virgin olive oil
1 large clove garlic, minced
1 teas ground cumin
1 teas pure maple syrup
1/2 teas fine grain sea salt

Instructions: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for about 15-17 minutes until water is absorbed and quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff and chill for at least 15 minutes.

In a large bowl, toss quinoa, drained and rinsed black beans, cilantro, carrots and green onions.

Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. Really good if you can chill 24 hours, but you can eat warm or chill a little bit.

Leigh Ellen's Rice and Bean Salad

Combine in large bowl:

2 16-oz cans black beans

4 cps cooked white or brown rice

1 10-oz pkg frozen corn, thawed (shoepeg is best) or one can, drained

1 small red onion (or shallots), finely chopped

2 red and/or yellow peppers, seeded and diced

½ cp chopped cilantro

Toss together until well combined.

In a small bowl, whisk together:

2 Tbsp balsamic vinegar

¼ cp fresh squeezed lime juice

½ cp extra virgin olive oil (I usually use ¼ cp)

Pour vinaigrette over salad mixture and toss well to coat.  Season with salt and fresh ground pepper.  Chill before serving.

Leigh Ellen's Crock Pot Mac & Cheese

This dish is wonderful for a potluck or large group.  The epitome of comfort food and devoured by all age groups.  I double the recipe and cook it for the 3 recommended hours.

8 oz. elbow/macaroni noodles, cooked
3 eggs beaten
1 (12 oz) can evaporated milk
1 stick margarine melted
3 cups grated cheddar
2 teaspoons splenda

Mix eggs with milk, margarine and 2 cups cheese.  Add cooked macaroni and stir together.  Spray crockpot with cooking oil.  Put macaroni mixture in crock pot and cover top with last cup of cheese.   Cover and cook on low for 3 hours.  DO NOT OPEN CROCK POT

Enjoy!

Leigh Ellen's Spicy Asian Noodle Salad (Vegan)

This is a modification of my friend Leigh Ellen's original recipe. We make this a lot! 

(All measurements are loose and approximate. Modify to taste.)

Dressing:

3–4 T (or more) creamy natural peanut butter
2 large lemons or limes (juiced—grated zest optional)
2–3 T agave nectar
1/3 C. tamari sauce or liquid coconut aminos
1/4 C. balsamic vinegar (I've used both white and regular)

1/4 C. rice vinegar
1-2 tsp. Sriracha hot sauce

1 T sesame oil (I omit this)

Salad:

1 pound spaghetti, broken half and cooked al dente (I use Trader Joe's quinoa brown rice spaghetti)
1/2 each red, orange, yellow, and green bell pepper (cored, seeded, and julienned)
3 C mung bean sprouts
1 bunch cilantro
2-3 scallions, finely chopped
I also add julienned snow peas, carrots, celery, edamame, bok choy, asparagus, zucchini, etc... 

1 T sesame oil (I omit this)

3/4 C roasted salted peanuts or cashews, for garnish at time of serving

1) Whisk together all the dressing ingredients in a medium bowl.  Refrigerate.

2) Break pasta in half or in thirds, especially if you're using a gluten-free pasta. It will help prevent its clumping together as it cooks. Add noodles to a large pot of rapidly boiling water and cook until al dente. Rinse briefly in cold water and drain well. Transfer into a large bowl.

3) As the noodles cook, julienne all the veggies into thin strips (like finger length and really skinny).

4) Heat a large saute pan or wok over high heat. Add all the veggies except bean sprouts and snow peas. Flash sauté very briefly, just to take the hard "rawness" away. (Add a tablespoon or so of water if it starts to stick too badly.)

5) Add the slightly cooked veggies, bean sprouts, snow peas, nuts, cilantro, and sliced scallions to the pasta. Combine the pasta salad with the dressing and toss thoroughly.

6) Garnish with peanuts and serve immediately.