Dulse, Kale & Tomato on gluten-free Bread

Hearty ChickN Veg Soup + ChickN Broth Powder + Link to gluten-free Orzo

When hubby came down with a head cold I made this soup using ingredients I happened to have in hand.

The onion, choy and mushroom powder are essential for creating a hearty and satisfying umami flavor. Other than that, use whatever fresh or frozen veg you happen to have on hand

Ingredients

• 1 medium onion, diced

• 1 Portobello mushroom cap, quartered and sliced

• 3 small organic carrots, sliced

• 1 medium Shanghai Choy or Bok Choy, quartered and thinly sliced

• 1/4 cup chickN broth powder

• 1/4 cup shiitake mushroom powder (dried Shanghai mushrooms, processed in food processor to a fine powder)

• 1/4 cup gluten-free orzo or similar

• 2 cups water

Method

1. Heat medium sauce pan over medium-high heat. Add onion, reduce heat to medium, cover and cook 1-2 minutes until fragrant

2. Add remaining veg, cover and cook 5 minutes, stirring occasionally

3. Add both powders and orzo, stir until well incorporated. Cover and cook 2-3 minutes

4. Add water, stir, bring to a simmer and cook uncovered about 10 minutes or until orzo is done

Gluten-free orzo: https://www.delallo.com/shop/specialty-foods/pasta-and-grains/gluten-free-pasta

Veganista’s DIY Vegan ‘Chicken’ Broth Powder

Adapted from Mary’s Test Kitchen

Ingredients

• 1 cup nutritional yeast

• 1 tbsp salt

• 1 tbsp coconut sugar

• 1/2 tsp garlic powder

• 1/2 tsp poultry seasoning

Method

1. Combine all ingredients in a jar and cover tightly. Shake well to thoroughly mix all the ingredients

2. Store in a cool dry place. Shake well prior to each use.

Notes

• Combine about 1.5 tsp powder with 1 cup of water to make 1 cup of vegan ‘chicken’ broth.

Vegan Italian OR Breakfast Sausage

Adapted from Nutmeg Notebook’s Damn Good Sausage AND Kerry Blumenthal’s YouTube video https://youtu.be/JL4NWfjtwN0

Ingredients

• 2 cups water

• 2 cups quick cooking oats

• ¼ cup ground flax seeds + ¼ cup water

• 1/2 cup nutritional yeast

• 4 garlic cloves, minced (or 1 tbsp garlic powder)

• 1 small onion, minced (or 1 tbsp dry minced onion)

• 1 tbsp sage

• 1 tbsp poultry seasoning

• 1 handful fresh parsley, chopped (or 1 tbsp dry)

• 1 handful fresh oregano, chopped (or 1 tbsp dry)

• 1 handful fresh basil, chopped (or 1 tbsp dry)

• 3 tbsp fennel seeds — omit if you’re making breakfast sausage

• 1/4 tsp red pepper flakes

• 6 brown rice wrappers — optional

• 1-2 tbsp maple syrup — optional, but be sure to add it if you’re making breakfast sausage

Method

1. Combine flax and ¼ cup water in a small bowl and set aside to thicken

2. Add 2 cups water to medium sauce pan & bring to a boil

3. While waiting for the flax to thicken and the water to boil combine oats, spices, herbs and seasonings in a small bowl

4. Add oats/spice blend and flax egg to boiling water, reduce heat to medium and cook, stirring constantly until oats are thoroughly cooked and mixture is very thick. Remove from heat and set aside to cool or to speed the process, spread mixture onto a plate and place in the fridge for a few minutes

5. When mixture is cool enough to handle, divide into six portions and shape into sausage links. If dough is too sticky to work with wet your hands & then proceed to form links or patties

6. If using rice wrappers: Partially fill a large (wide) bowl with water & set it near your work surface; place a damp washcloth on your work surface. Submerge one rice wrapper into the bowl of water, wait a few seconds, gently remove rice wrapper, allow excess water to drip into the bowl and then place it onto the washcloth

7. Place one sausage link on wrapper, roll it about half way, fold sides over onto the link and then continue rolling; set link on wax paper and repeat with remaining links. Rice paper is sticky — DO NOT LET LINKS TOUCH or they will stick together and tear when pulled apart. Ask me how I know…

8. May be cooked immediately or refrigerated for later use. Grill links over INDIRECT medium-high heat for approximately 15 minutes, turning occasionally. DO NOT LET LINKS TOUCH while cooking or they will stick together; OR bake patties in preheated 350 degree oven 20 min, flip and bake another 10 min

SAVORY ROASTED BUTTERNUT SQUASH AND APPLE SOUP

I’ve previously made this with apples instead of applesauce, but tonight I didn’t want to take the time to peel and chop the apples… See note

INGREDIENTS

• 1 medium organic butternut squash

• About 1.5 cups unsweetened applesauce

• 1 large sweet onion

• 2 garlic cloves

• 2 cups water

• 2 large sprigs FRESH rosemary

• 1 tsp dried thyme + a pinch more for garnish

• 3/4 tsp dried sage

• Optional garnish: freshly ground black pepper

METHOD

1. Wrap squash in parchment paper, then aluminum foil; place on baking sheet and roast in 350 degree oven until soft when pierced with fork, about 90 minutes; Cook time can probably be reduced by using a hotter oven but I haven’t tried it

3. Dice onion, mince garlic and dry-sauté in instant pot for several minutes; deglaze pan with water if/as necessary

4. When the squash is fork-tender, remove it from the oven, unwrap it and let it rest and cool until you can handle it. I shorten the wait time by wearing rubber gloves.

5. Slice squash in half lengthwise, scoop out seeds and discard; scoop out flesh and add it to the sautéed onion/garlic mixture

6. Add remaining ingredients to the pot; cook on low pressure for 15 minutes, NPR

7. Remove rosemary sprig; purée soup using immersion blender until desired consistency is reached, chunky or smooth; plate and garnish with a light sprinkle of thyme and if you’re so inclined, some freshly ground black pepper

SERVING SUGGESTION

• Lovely served with a wedge of very crusty bread

NOTE

• Ever since I learned that the coating on apples is in fact insect excrement I’ve not been able to consume them without first peeling them. I’ve not been able to find a definitive answer as to whether or not organic apples are coated…

Gluten-free vegan bread that is similar in flavor and texture to cornbread. I followed the linked recipe with one exception: I used brown rice flour instead of white rice flour because that’s what I had on hand

https://www.rhiansrecipes.com/gluten-free-vegan-bread/

DIY Copycat Homemade Stuffed Field Roast

Roast Ingredients

• 2.25 cups cooked cold (refrigerated) pinto beans

• Aquafaba from the beans + water to equal 1 cup liquid

• 2 tbsp Nutritional yeast

• 2 tbsp South River brand chickpea miso paste or 1 tbsp whatever miso you happen to have on hand (chickpea miso tends to be less salty than commercially made miso)

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1 tbsp mushroom powder

• 1 tsp vinegar

• 1/2 tsp poultry seasoning

• 1/2 tsp smoked paprika

• 225g vital wheat gluten

Stuffing

• 1 pkg stuffing, prepared per package directions, minus any animal products. I use Pepperidge Farm original, sub water for the broth, omit the butter, add the veg called for if I happen to have them on hand, and add unsweetened applesauce

Directions

1. Place beans in food processor and process until smooth. Add remaining roast ingredients and process for several minutes until a light, stretchy dough forms, then continue to process a few minutes more. This process can take up to 10 minutes depending on your food processor

2. Turn the dough out onto a large piece of parchment paper; use wet hands to spread dough into large rectangle about 1” thick

3. Spread prepared stuffing evenly over most of the dough, leaving about 2” uncovered along three edges and 3” uncovered along one edge; starting at the short end; carefully roll roast over onto itself like a jelly roll cake; Press the ends to seal; tightly wrap in two or three layers of parchment paper, then a layer of foil to keep it tightly sealed

4. Bake for 2 3/4 hours in 350 degree oven

Makes about the equivalent of three Field Roasts. After it was cooked and cooled I divided it into four smaller roasts and froze three of them for future use.

Whole Berry Jellied Cranberry Sauce

Disclaimer: NOT a sugar-free food

Ingredients

• 1 package fresh or frozen cranberries (12 oz)

• 1 cup coconut sugar or sugar of choice (dates will probably work. I will try that next time)

• 1 cup water

• 1 package SureJell Light Fruit Pectin

Method — this is what I did. Next time I’ll use “alternate method” detailed below

1. Add first three ingredients to sauce pan, bring to a simmer and cook until berries are very soft; cool slightly

2. Add cooked mixture to blender and process until silky smooth; cool completely

3. Pour mixture into saucepan; add pectin and whisk until no lumps remain

4. Bring mixture to a boil and simmer over medium-high heat for 15 minutes

5. Pour into heat-proof container or cool slightly and pour into plastic food storage container; refrigerate until firm

Alternate method

1. Add all ingredients to blender and process until silky smooth

2. Pour mixture into saucepan and simmer 20-30 minutes, then refrigerate as above

QUESO

Gluten-free, soy-free, nut-free, sugar-free, oil-free

Yield: about 4 cups

Ingredients

• 1 cup gluten-free rolled oats

• 2 tbsp cornstarch or tapioca starch — optional

• 1/2 cup nutritional yeast

• 2 tsp onion powder

• 2 tsp salt

• 2 red bell peppers, roasted (about 6 oz)

• 1.5 tsp lemon juice

• 1/4 tsp liquid smoke (can prob sub smoked paprika but I haven’t tried it yet)

• 2.25 cups water

Method

1. Add all ingredients to high powered blender; process on high until mixture is thick, hot and stops churning

2. Pour into heat-safe dish; cool, cover and store in fridge

Serving suggestions

1. Queso dip: spread a layer of homemade retried beans in an oven-safe or microwave-safe dish, add a thick layer of queso, top with diced veg (onion, shallot, peppers and/or whatever suits your fancy); top with salsa, cover tightly and heat until hot

2. Dollop onto baked potato

3. Slather over steamed greens

4. Dollop onto steamed broccoli