I was recently diagnosed with several food sensitivities that left me feeling like I couldn't eat ANYTHING! No gluten, tomatoes, dairy, firm fruits, honey, sugar, white potato...I honestly felt like I would never enjoy a meal again. After 5 days of picking at food, gluten-free breads(ick) and eating sweet potato chips, I figured it was time to snap out of it and get to work.
With that being said, I bring you the following recipe for my Celiac and gluten sensitive friends.
GLUTEN-FREE, NIGHT-SHADE FREE PIZZA, DAIRY-FREE PIZZA!
1/2 cup Coconut flour
1/2 cup Brown rice flour
2 TBSP Almond flour
1(heaping) TBSP gluten-free xanthan gum
1 TSP gluten free baking powder
1 TSP gluten free baking soda
1 TSP vinegar(any kind you have on hand)
1 clove garlic, chopped or pureed
Sprinkle Paprika, salt, pepper, Italian seasoning
2 eggs, or egg replacement
1 cup Coconut milk
2 TBSP water
3 TBSP olive oil
Combine dry ingredients in bowl. Whisk egg and coconut milk together, set aside. Add vinegar to the dry mixture, stir, then add your egg and coconut milk mixture. Stir well.
The dough should not be thick like pizza dough, but more like a very thick cake batter. If it is too thick, add 2 TBSP water so that the flour is mixed in well, but is not so liquidy that it slops around the bowl. You want it to be able to come onto your pan easily.
Place parchment paper on your baking sheet or pizza pan and add 2-3 tbsp olive oil. Spread it around well so that it coats the paper. Pour your pizza dough onto the parchment paper and spread it around so that it covers it evenly.
Bake in the oven at 350F for 20 minutes or until the crust is golden brown. Remove from oven and gently flip the crust onto a plate so that you can remove the parchment paper. If any part comes off, just put it back on. The sauce and toppings will hold it in place.
Top with your choice of ingredients and your favorite sauce.
*For best results, use parchment paper on your pizza pan, as this recipe sticks. I had to use tin foil, and it still worked okay, just be very careful.
**This makes a softer dough, so spread it very thin for a crispy one!
For a TOMATO-FREE SAUCE please see below!
4-6 baby carrots
pinch of salt, garlic powder, onion powder, rosemary, Italian seasoning, pepper, basil
2 tbsp water
Slice the carrots and steam until soft. Strain the water out of the carrots. Add them to a blender with the spices and 2 TBSP water. Puree until it is a paste.
You can also add a clove of garlic, green or red pepper, hot peppers, onion, whatever floats your boat!
I hope you enjoy this recipe and share your opinions and thoughts on it! Thank you for reading!
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Saturday, September 24, 2011
Sunday, December 12, 2010
Spiced Carrot Cookie
Ingredients:
In a separate bowl, mix flour and baking powder together. Add in 1/2 cup increments the batter, mixing on medium speed. You may need to add more or less flour. An easy way to judge is that this batter should be the consistency of play dough, slightly wet but easy to mold and should not crumble. You should be able to roll some dough into a ball and it should hold.
Stir in your raisins, cranberries, dry fruit(what ever combination you choose!). Use a table spoon to scoop 6 equal sections onto your cookie sheet. Roll each scoop into a ball and flatten the top slightly with a fork.
Bake at 350F for about 15 minutes. Cookies are done when they are slightly browned! Makes about 12 cookies.
Tips:
The measurements might be slightly off. I don't use measuring cups often when I am baking or cooking, and I forgot to measure for this recipe. I do a lot of guesstimating when baking, so all of these measurements are approximates!
If you want a stronger carrot taste, add more carrot and reduce the ginger.
You can add a variety of fruit to this recipe, some examples are raisins, dates, figs, dried apricot, or you could add walnuts, almonds, ect.
As always, if you have any comments or feedback on the recipes, I would love to hear it!
- 1 egg, or egg replacement
- 1/2 cup of butter or margarine
- 1/2 cup of white sugar
- 1/4 cup of brown sugar
- 1/4 cup soy milk
- 2 tbsp mollases
- 1 tbsp vanilla extract
- 1 tsp baking power
- 4 tsp ground ginger
- 1 tsp ground clove
- pinch of nutmeg
- pinch of allspice
- 1 large carrot, peeled and grated
- 1/4 cup sweetened coconut
- 1/2 cup of rolled oats
- 2 cups of whole wheat flour
- 1/2 cup raisins, dried fruit of your choice
In a separate bowl, mix flour and baking powder together. Add in 1/2 cup increments the batter, mixing on medium speed. You may need to add more or less flour. An easy way to judge is that this batter should be the consistency of play dough, slightly wet but easy to mold and should not crumble. You should be able to roll some dough into a ball and it should hold.
Stir in your raisins, cranberries, dry fruit(what ever combination you choose!). Use a table spoon to scoop 6 equal sections onto your cookie sheet. Roll each scoop into a ball and flatten the top slightly with a fork.
Bake at 350F for about 15 minutes. Cookies are done when they are slightly browned! Makes about 12 cookies.
Tips:
The measurements might be slightly off. I don't use measuring cups often when I am baking or cooking, and I forgot to measure for this recipe. I do a lot of guesstimating when baking, so all of these measurements are approximates!
If you want a stronger carrot taste, add more carrot and reduce the ginger.
You can add a variety of fruit to this recipe, some examples are raisins, dates, figs, dried apricot, or you could add walnuts, almonds, ect.
As always, if you have any comments or feedback on the recipes, I would love to hear it!
Monday, November 22, 2010
Vegetarian Chili Cheese Dog
My boyfriend loves Sonic the Hedgehog, and if any of you know who/what Sonic is, you might also know that his favorite food is a chili cheese dog. So my boyfriend asked if I could make Sonic's favorite food for supper some night, and I said yes.
A chili cheese dog normally has beef in the chili, and is loading with a bunch of cheese and a pre-chili mix that contains way too much sodium, msg and isn't any where as tasty as a home made mix. It is also usually made with a beef hot dog.
Being a vegetarian, I needed to find a way to make this healthier and meatless. So I have gone to work in the kitchen tonight to develop a vegetarian(can be made vegan) chili cheese dog. Here's the recipe:
You will need:
-1 can of tomatoes(it doesn't matter if they are plum, whole, crushed or you can use 4-6 fresh ones. We are just going to boil it down, anyways).
-1 can of red kidney beans, rinsed and drained
-1 can of lentils, rinsed and drained
-1 medium onion
-1 red pepper(or green, or orange), sliced
-1/2 cup of sliced mushrooms
-1 clove of garlic, or 1 tsp garlic powder
-Olive oil
-1 tsp soy sauce
-1 small can of tomato paste
-1 spicy pepper of your choice(Jalapeno, Poblano, Banana, Cayenne, Habanero are just a few of the spicy peppers available. If you don't like spicy, I would go with a 1/4 cup of sliced banana peppers. They are mind, tasty and colourful.)
-Hot dog buns or bread
-Yves Veggie dogs
-Shredded cheese(moza, marble, cheddar or you can use a vegan cheese, nutritional yeast or no cheese).
-Spices
Place your tomatoes in a large pot. If you are using fresh, dice the tomatoes so that they are in chunks and add 1/2 cup of water to your pot. If you are using canned tomatoes, add the liquid in with the tomatoes. Heat on medium until tomatoes are cooking into a sauce.
Meanwhile, chop garlic and onions. Add a splash of olive oil to a frying pan and place on medium heat. Add garlic, onions and mushrooms. When the onions start to go floppy add your sliced red pepper and stir until it becomes slightly soft but still has some crunch. Add this mixture to your chili.
Chop your spicy pepper into little pieces and add to your chili along with your tomato paste and beans. Add your spices. Some of the ones I like to include in my chili are basil, oregano, chili powder, red chili flakes, mustard, celery seed, rosemary or thyme(not much of either). It all depends on what spices I have on hand. Cooking is all about experimenting, so don't be afraid to try different spices!
Cook your veggie dogs by boiling them. Place buns in a bowl, add your veggie dog and top with your chili. You can now sprinkle it with cheese, and viola! you have a veggie chili cheese dog!
* I try to sneak veggies into everything, so I put carrot and peas in the pod in my chili. You can also add corn, spinach or another vegetable that you like.
This recipe is healthier than the typical chili cheese dog, but I don't know if it is still considered overly healthy! If you have any questions or comments on how to make this dish better or healthier, please share! I always love to hear feedback!
A chili cheese dog normally has beef in the chili, and is loading with a bunch of cheese and a pre-chili mix that contains way too much sodium, msg and isn't any where as tasty as a home made mix. It is also usually made with a beef hot dog.
Being a vegetarian, I needed to find a way to make this healthier and meatless. So I have gone to work in the kitchen tonight to develop a vegetarian(can be made vegan) chili cheese dog. Here's the recipe:
You will need:
-1 can of tomatoes(it doesn't matter if they are plum, whole, crushed or you can use 4-6 fresh ones. We are just going to boil it down, anyways).
-1 can of red kidney beans, rinsed and drained
-1 can of lentils, rinsed and drained
-1 medium onion
-1 red pepper(or green, or orange), sliced
-1/2 cup of sliced mushrooms
-1 clove of garlic, or 1 tsp garlic powder
-Olive oil
-1 tsp soy sauce
-1 small can of tomato paste
-1 spicy pepper of your choice(Jalapeno, Poblano, Banana, Cayenne, Habanero are just a few of the spicy peppers available. If you don't like spicy, I would go with a 1/4 cup of sliced banana peppers. They are mind, tasty and colourful.)
-Hot dog buns or bread
-Yves Veggie dogs
-Shredded cheese(moza, marble, cheddar or you can use a vegan cheese, nutritional yeast or no cheese).
-Spices
Place your tomatoes in a large pot. If you are using fresh, dice the tomatoes so that they are in chunks and add 1/2 cup of water to your pot. If you are using canned tomatoes, add the liquid in with the tomatoes. Heat on medium until tomatoes are cooking into a sauce.
Meanwhile, chop garlic and onions. Add a splash of olive oil to a frying pan and place on medium heat. Add garlic, onions and mushrooms. When the onions start to go floppy add your sliced red pepper and stir until it becomes slightly soft but still has some crunch. Add this mixture to your chili.
Chop your spicy pepper into little pieces and add to your chili along with your tomato paste and beans. Add your spices. Some of the ones I like to include in my chili are basil, oregano, chili powder, red chili flakes, mustard, celery seed, rosemary or thyme(not much of either). It all depends on what spices I have on hand. Cooking is all about experimenting, so don't be afraid to try different spices!
Cook your veggie dogs by boiling them. Place buns in a bowl, add your veggie dog and top with your chili. You can now sprinkle it with cheese, and viola! you have a veggie chili cheese dog!
* I try to sneak veggies into everything, so I put carrot and peas in the pod in my chili. You can also add corn, spinach or another vegetable that you like.
This recipe is healthier than the typical chili cheese dog, but I don't know if it is still considered overly healthy! If you have any questions or comments on how to make this dish better or healthier, please share! I always love to hear feedback!
Wednesday, November 10, 2010
Delicious Mashed Potatoes
Mashed potatoes have always been a favorite of mine, but they are not necessarily the healthiest food out there. So when I decide to cook up some of this delicious comfort food, I try to make it a bit healthier by adding some more veggies.
Delicious Mashed Potatoes
-6 medium potatoes
-2 large carrots
-1 medium sweet potato
-1 tbsp butter or margarine(olive oil also works well if you're vegan)
-3 tbsp plain yogurt(can be omitted)
-salt and pepper to taste
Wash all veggies. I like to leave the skin on my carrots and potatoes, but feel free to peel them. I always peel my sweet potato, because the skin is so much tougher. Cut the potatoes and sweet potatoes into chunks, and slice the carrots into medium sized slices.
Place all veggies in a pot and bring to a boil. Add a pinch of salt to help the veggies cook and turn down to medium heat once they start boiling.
When veggies are cooked(potatoes and carrots are done when you insert a fork and it goes in easily) drain the water off them and give a quick rinse to wash away excess starch.
Place the veggies in a large dish and mash them together. I like my carrots to say fairly chunky in the potatoes and just focus on getting a smooth texture with the potatoes.
Add butter(or margarine or oil) and your yogurt(if using), also season with your salt and pepper. I stir this together with a wooden spoon, but if you want you could also use a mixer to get a "whipped" potato.
This really is a tasty treat! It is great served with "meat" loaf and onion gravy, or just on its own. You can also add other veggies to it, or some nutritional yeast for a cheesy-like flavor. Some of the other veggies you can add are:
-Broccoli
-Onion
-Different types of potato
-Turnip
-Squash
The possibilities are endless! I hope you enjoy!
Delicious Mashed Potatoes
-6 medium potatoes
-2 large carrots
-1 medium sweet potato
-1 tbsp butter or margarine(olive oil also works well if you're vegan)
-3 tbsp plain yogurt(can be omitted)
-salt and pepper to taste
Wash all veggies. I like to leave the skin on my carrots and potatoes, but feel free to peel them. I always peel my sweet potato, because the skin is so much tougher. Cut the potatoes and sweet potatoes into chunks, and slice the carrots into medium sized slices.
Place all veggies in a pot and bring to a boil. Add a pinch of salt to help the veggies cook and turn down to medium heat once they start boiling.
When veggies are cooked(potatoes and carrots are done when you insert a fork and it goes in easily) drain the water off them and give a quick rinse to wash away excess starch.
Place the veggies in a large dish and mash them together. I like my carrots to say fairly chunky in the potatoes and just focus on getting a smooth texture with the potatoes.
Add butter(or margarine or oil) and your yogurt(if using), also season with your salt and pepper. I stir this together with a wooden spoon, but if you want you could also use a mixer to get a "whipped" potato.
This really is a tasty treat! It is great served with "meat" loaf and onion gravy, or just on its own. You can also add other veggies to it, or some nutritional yeast for a cheesy-like flavor. Some of the other veggies you can add are:
-Broccoli
-Onion
-Different types of potato
-Turnip
-Squash
The possibilities are endless! I hope you enjoy!
Sunday, October 31, 2010
The Sick Soup
I came up with this recipe the other day after waking up with a sore throat. Many people say it is good to have spicy foods when you have a sore throat, and soup is a warming treat when the body is fighting off a virus.
Ingredients:
-1 can of tomatoes(whole or diced, I prefer the whole ones)
-2 pieces of broccoli stalk, sliced into bite sized pieces
-Carrots
-1 onion
-1/2 cup of rice
-1 hot pepper(choose the pepper closest to your comfort. I use jalapeno)
-2 cups of water
-Spices
Add water and broccoli stalk to a large pot over high heat. Let it boil for 10 minutes then add your tomatoes, carrots, onion and hot pepper. Reduce heat to medium high and let simmer, covered, until veggies are cooked. Add 1/2 cup of rice and spices of your choice. I like to add basil, mustard seed, pepper, a pinch of salt and italian seasoning.
Soup is done when the rice is cooked.
You can add any veggies you want to this soup. I was running low on veggies and wanted a quick fix for a meal.
Ingredients:
-1 can of tomatoes(whole or diced, I prefer the whole ones)
-2 pieces of broccoli stalk, sliced into bite sized pieces
-Carrots
-1 onion
-1/2 cup of rice
-1 hot pepper(choose the pepper closest to your comfort. I use jalapeno)
-2 cups of water
-Spices
Add water and broccoli stalk to a large pot over high heat. Let it boil for 10 minutes then add your tomatoes, carrots, onion and hot pepper. Reduce heat to medium high and let simmer, covered, until veggies are cooked. Add 1/2 cup of rice and spices of your choice. I like to add basil, mustard seed, pepper, a pinch of salt and italian seasoning.
Soup is done when the rice is cooked.
You can add any veggies you want to this soup. I was running low on veggies and wanted a quick fix for a meal.
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