Category Archives: vegan

Breadcrumb Alternatives – GF, Healthier Complex Carbs

When I started this blog, I had hoped to help people know that they are perfectly capable of cooking and entertaining,but to also help those faced with family and friends who need special diets. I was not aware of how many of my own recipes called for breadcrumbs, how many people need to go gluten-free,(including one of my sons), and how easy it is to add complex carbs and protein to recipes by using alternatives to breadcrumbs.

Grains and legumes also turn some vegetable sides into vegetarian or vegan entrees.
Grains can be very pricey at the grocery store. I suggest that you look for these in bulk, which can be less expensive in some stores, in bags at international markets or online. If buying online, read the lowest reviews, not just the ratings. There are great deals out there, but the quality can vary. A low price is not a bargain if the product is inferior.

When cooking the foods listed below to semi-soft, place the grains/chickpeas in a crockpot, place in a covered pot and bake, or cook simmering on the stovetop with more water, testing for the degree of doneness you need. Use less water than you would do to cook them completely soft. Normally most would call for 3 parts water to 1 part dried item. Err on the side of caution and start with equal parts water and legume or grain. If they are too hard when the water is gone, you can always add a a bit more and cook it longer.
(On the stovetop, you’ll need more water for evaporation, less if you keep a lid on the pot.)

To substitute grains for breadcrumbs is easy. I simply cook them as above. The grains will be semi-softened and ready to absorb the liquid or moisture in your meatloaf, veggie loaf, baked tomatoes,stuffed peppers, (or other vegetables), for in-meat or stovetop, vegan stuffing, you name it.You can add a bit of salt, olive oil, salt-free herb blend, any favorite herb, lemon, or perhaps a little garlic or onion while precooking any of the alternatives here.

Use the semi-soft grains while warm. The release of heat will aid in the absorption of the moisture of the rest of the ingredients, which is what the breadcrumbs would do.

The nature of the grains will not allow the foods to be made into very stiff loaves and balls, so treat them gently. Pre-browning balls will help,(in oven or on stovetop). Higher heat and little sauce over loaves is the best way to get them to hold shape.


I have previously mentioned using quinoa in some recipes and is my go-to when I am not using breadcrumbs. Commonly, quinoa comes in white, red or mixed versions.I prefer the mixed or white for breadcrumb substitutions.

QUINOA


I really like to use chickpeas for toppings, as you would with breadcrumbs containing butter and possibly herbs, as topping a casserole or vegetables. They add a nice texture, really dress up vegetables and again, add protein. These and the grains give potato dishes and all vegetables flavor and a truly polished look. Sprinkled over pasta,(GF or regular), they add so much.
These need to be treated differently than grains
You can cook dried chickpeas in a crockpot until soft, then lower the heat and let them dry out, or take them, baked, simmered, or canned chickpeas, and dry them on a baking sheet in the oven, or in a dehydrator.

(Drain canned chickpeas under running water before drying them out.)

As with the quinoa you can add spices or herbs while cooking, or sprinkle what you would like over the drained, canned ones before drying.

CHICKPEAS


When the chickpeas are dried hard, whirl them in a blender, food processor or place them in plastic bag, between paper or a clean towel and crush them any way that you can,(rolling pin, mallet, a heavy pan. Add whatever you would like to them and sprinkle away.

Millet is very small, and many find it grainy, but I like it. I add it to vegetable dishes and some soups to add substance and protein. Use this where there is plenty of liquid, (soup or vegetables that produce a good deal of liquid, such as tomatoes and squash), and cook for a short time. If you opt to cook it to use as a topping, use 1 part water to 3 parts millet,(it cooks that quickly). Millet is usually available in red or white, which tends to be a little larger.

MILLET

Buckwheat, despite the name, is not wheat and does not contain gluten, whereas Barley, Bulgar and Soft White Wheat do, so bear that in mind. All are good breadcrumb substitutes when cooked semi-soft to absorb and strengthen stuffings, meatloaf/ veggie loaf , or when cooked until soft and dried for toppings. Buckwheat has a stronger flavor than barley, bulgar and the soft white wheat, so adjust additions or amount to your own taste. I like to use pearl barley instead of whole groats, as it cooks more quickly, it is easier to use. It also has a milder flavor and absorbs more.
Course bulgar is best for breadcrumb-like uses.

BUCKWHEAT; BARLEY, BULGAR and SOFT WHITE WHEAT

Clockwise, starting top left: Pearl Barley, Buckwheat,Soft White Wheat, Coarse Bulgar

Personally,I have found SORGHUM to be a little sweet and cooks up a bit pasty for my taste, but feel free to experiment.

I hope that you will try some of these suggestions, even if you do not need to go gluten-free.

Make your meals healthier.

Vegan Tomato Gravy (Gluten-Free)

I first heard of tomato gravy on a writers’ Facebook page, (Flavor The Moments), but it was made with chicken broth. I still eat poultry, but I have been looking into more and more vegetarian and vegan alternatives, so I put my hand to it. I hope you find it as enjoyable as I do.



Vegan Tomato Gravy over homemade biscuits or prepared tri-colored quinoa

Tomato Gravy

1 Tbsp  olive oil (not extra virgin or ‘robusto’)

¼ cup minced onion

¼ tsp+ salt

dash of finely ground pepper, (preferably white)

1 28 lb can of whole tomatoes, or 1 ½ cups of tomatoes, blanched and peeled*

½ strong vegetable broth**

¼ tsp celery salt

½ tsp.  thyme, or ground/rubbed sage

½ cup tomato sauce, (if not using canned tomatoes or ¼ cup if using weak broth)

1 Tbsp corn starch, (mixed just before adding into 1 Tbsp water) or

1/8 cup cooked quinoa or millet (GF)

*Do not use canned diced tomatoes; they are too tough for this recipe

** Place commercial broth in a pan and simmer to condense and reduce it by half, or make strong vegetable bouillon. You can also make your own vegetable broth. Recipe:

Add butter or oil to a saucepan and heat.  Add the onions and cook slowly until they are just soft, not translucent or browned.  Chop the tomatoes and add to the onions. Add the salt and pepper, ½ cup of the liquid from the tomatoes, (and tomato sauce if using), and the broth.
Simmer for approximately 20 minutes. Add the celery salt, sage or thyme and simmer for 5-8  minutes. Add the cornstarch and stir gently until thickened. Remove from the heat and let rest. If using prepared quinoa or millet, omit cornstarch mix and   let sit over low heat for 12 more minutes, occasionally stirring gently, until thickened. (Taste and add more seasonings or herbs if needed.)

Serve traditionally over biscuits, or try over cornbread, or prepared rice, grits, quinoa or buckwheat to be gluten-free and add protein, or add protein by serving over prepared cracked-wheat or barley.

Easter Spread/Dip; GF and Vegan Options

I generally make a cheeseball for holidays and gatherings and I have posted some recipes on these pages.  For Easter this year, I decided to go with a dip/spread, and I made it several days early so that the flavors would mellow.

You can vary it to suit the tastes and your dietary needs and of those around you. Nuts and seeds can be changed, or left out altogether. I’m making this one a little bland because I will be serving it with flavorful crackers and snacks.

Here is the recipe I made; variations in taste and vegan substitutions will be listed below:

Appetizer Spread:

7 oz of Neufchatel cheese (low-fat cream cheese)

1 Tbs cream

¼ -1/3 cup shredded mozzarella cheese,(or other moderate-to-mild white cheese)

A few drops  sesame oil (no more than 1/8 tsp; sesame oil is very strong)

1 Tbsp. + 1/2 Tsp sesame seeds, divided

3/4 tsp lemon juice

½ tsp minced garlic

1 Tbsp. basic herb/spice blend: “Mrs. Dash” (homemade recipe in previous post)

¼ cup sliced black olives

Mix  the cream cheese and cream  (or substitutes) together until smooth. Add the shredded cheese and mix. Add the sesame or other oil. Add 1 Tbsp. sesame  or other seeds, (if using); mix well.

Add the lemon juice and minced garlic, the herb blend and blend well. Add the black olives. Mix well.
Place in a small covered bowl or container, sprinkle seeds around the edges and garnish with added olive or ?  Chill thoroughly or for several days before serving.

This can be served with any type of cracker. Since I need to go gluten-free for relatives, I like Trader Joe’s Three Seed Beet Crackers .I am also  going to offer Harvest Snaps Red Lentil Tomato Basil snack crisps, available in many major markets.

ALTERNATIVES:  

Vegan “Cream Cheese” is made with cashews. I am told that it is easy to make one’s own, but it is fairly readily available in healthier-food stores  and even supermarkets. With this, you can use 2 tsp. cashew, almond or other plant-based milk instead of cream. You may add vegan ‘cheese’, or leave it out.

Finely chopped nuts can be substituted for sesame seeds, or left out completely. Walnuts, cashews, pecans  and hazelnuts, (filberts), are good choices; almonds are a bit bland to stand up  in this recipe.

Other oils, such as walnut  or almond, or even avocado, should be substituted for sesame oil if you aren’t using sesame seeds; use 1/8 tsp.

Avocado bits make a nice addition if you leave out nuts; fold in at the end.

Pimentos, green olives, or bits of mild chilies can be used in addition to, or instead of, black olives.

I hope that you try this for your friends and family.

Homemade “Mrs. Dash”, Latin and Italian Blends; Buying Herbs/ Spices in bulk

 A long-overdue overview of herbs and spices. This will be far from all-inclusive. If you have any questions, please feel free to ask.

With the prices climbing drastically, I have been buying herbs and spices in bulk, and grabbing them on sale.  Several teachings which came into vogue a few years back are false and most people pay them no heed now. One is that dried herbs are wrong to use. That is ridiculous. Fresh herbs have their place in some presentations and recipes, but for the most part, dried herbs are on easily kept hand and give you a great deal of flavor for the amount used. Too many fresh herbs ruin the texture of many dishes.

Another useless idea was that you should change out your dried herbs and spices every six-months-to-a-year. Harvesting for most is done once a year, so six months is foolish. Since the harvesting, drying, processing, packaging, shipping, warehousing, stocking and the like take many months, one year is also unreasonable. Kept in cool, dry places, most herbs and spices last for a number of years. And even if they degrade a bit after a while, you can use a bit more.

Avoid “dollar” any kind of herbs and spices in stores; they are the poorest quality. You can do better online and in bulk, or in smaller amounts from specialty shops.

Many of my everyday herbs and spices. The bulk supplies are in tightly-sealed packaging where they are cool and out of the light.

Keeping herbs and spices cool and dry when buying them in bulk can be a challenge. Save large and small jars for these, use vacuum sealers, and/or share with family and friends to keep your supply usable. Some specialty stores, (ethnic or health food), sell repackaged herbs spices which they buy in bulk. Some have containers where you package your own in plastic or paper bags; discard any flimsy packaging these come in and repackage them yourself.  Some stores sell in larger bags. Once opened, repackage and keep them closed.

I have purchased many herbs and spices online and for the most part, have been very pleased. Read the reviews, don’t just look at the number of stars. Many people have no idea how to rate items; great products can get one star from some people, some poor items get four-to-five stars. Read why the people gave the ratings to the items. You can save a lot, but if you get the poorest quality, you are wasting your money.

Price does not always reflect quality. Online prices for the same brand can differ greatly between companies and differ from store prices.

The only bulk problems I have had is with onion and tomato powders; they want to clump. I have some in vacuum sealed bags and some in jars on my kitchen shelves to use regularly. I have to use fork tines scrape enough to use the tomato powder, but the quality is still good. I have rectified the onion powder problem by never sprinkling it over cooking food to avoid steam entering the bottle and always using a dry spoon to carry it to the food.

A little onion powder does wonders for boiled/steamed vegetables, rice, grains and many foods, especially if you wish to avoid or cut back on salt. Sprinkle a small amount in the water of any that you boil or during cooking. A tiny amount in mashed potatoes is wonderful.

There is also another good reason for buying and mixing your own herb blends: you can adjust them to fit your own tastes, the needs of your family and to change things around a bit.

If you do not know a “Mrs. Dash”-type seasoning blend, they started out for low-salt/salt-free diets, however, I love it for many uses.

I use it on simple canned, frozen or freshly cooked vegetables. It does wonders for a side of green beans, peas, carrots, broccoli and cauliflower, (together or separately), and good over any roasted vegetables, including potatoes. It is good in or on any type of potato dish and over grains,(rice, barley, quinoa, buckwheat, any and all).

 It can be used on simple pieces of fried meat, (especially chicken or pork), fish, (baked or fried), and is great on quorn, fried tofu, tempeh, seitan or many plain, plant-based entrees.

It adds a nice element in tuna, chicken or potato salads.

I love it sprinkled on lite cream cheese or vegan substitute on a bagel, toast or an English muffin. Mix it with cream cheese, sour cream or vegan equivalents  for easy dips and spreads. Try sprinkling it on garlic or cheese bread warmed in the oven. It makes cheese sauce a little more special.

Here is a good, basic recipe for a nice herb blend. If and when you are more comfortable with flavors, you  subtract some herbs and add others:

BASIC NO-SALT HERB BLEND

2 Tbsp. Garlic Powder

1 Tbsp. each:

Marjoram
Sage

Thyme

Parsley
Basil

Onion Powder

¼ – ½ tsp Cayenne Pepper

1-2 tsp. Black Pepper

OPTIONAL:

2 tsp dried Lemon Zest

2 tsp Savory

1 tsp Celery flakes or Celery Salt

Dehydrated Vegetables, [SEE BELOW]

Bend all well. If you have a small processor or grinder, (even a cleaned coffee grinder), use these, or  you can place the mix in a plastic bag and pulverize it with a rolling pin, a heavy round bottle or a meat tenderizing mallet. Place is a sealed bottle.

Lemon zest is a nice addition to this. It is a good help when  you don’t use salt and it is  also very good sprinkled on fish before cooking, in or on muffins and cupcakes and in vegetable dishes. Consider having it on hand.

Savory can be hard to find. In fact, I could not find it anywhere locally or even in our next big city. I had not thought to check at the Penzey’s  Spices store,(although it would have cost the amount of gas money to get back home. Again, I mail-ordered it.)

You can make your own Latin blends, too.

Basic  Chili Powder Mix

2 Tbsp. ‘sweet’ paprika

½ tsp smoked paprika

½ tsp cayenne pepper

2 Tbsp. oregano

2 Tbsp. garlic powder

1 ½ Tbsp. onion powder

1 tsp salt-(Optional)

1 ½ tsp tomato powder (Optional)

½ tsp Cilantro (Optional)

Mix well. Keep closed tightly.

Options:  Add flakes or powder of Ancho, Chipotle, or Mesquite. (It’s better not to mix these since they have good, distinct flavors.)  Any one of these is particularly good as a rub for meat or vegetable-based protein with olive oil and then slow-cook them to be made into dishes, such as Cantina Bowls .(Recipes in upcoming posts.) These are also good on roasted corn, mixed with cheeses or sour cream, silken tofu, or any type of yogurt for dressings and sauces for rice, meat and vegetables.

Basic Italian Herb Blend

1 Tbsp. Parsley

1 Tbsp. Garlic Powder

1 Tbsp. Marjoram

1 Tbsp. Basil

Options:

½-1 tsp Ground Rosemary

1 tsp. Oregano
½ tsp. Red Pepper Flakes

(Grind or pulverize and store as above.)

Oregano is a Greek spice. It is used more in Southern Italian cooking than in Northern Italian dishes. It does have its place in Italian cuisine, but can be overused, as can Rosemary, which is also quite strong.  Play around with the flavors for different applications.  Add more Rosemary to chicken or beef.  Add more Oregano to fish or vegetables.

Try different combinations with basic meatless tomato-based sauces, (what is commonly, though erroneously, called “marinara” sauce.)

I hope that you look into bulk herbs and spices. Dehydrated vegetables are also available and can be ground to add to your own blends. I keep green pepper, celery and carrot on hand to add to some of the herb mixes. There are mixes of flaked vegetables on the market, as well.  Use these as toppers for potatoes and other vegetables, or to stews for extra flavor without added salt.

I hope that you try  to keep herbs and spices on hand, and make combinations. They pack a great deal of flavor and if you have them ready, you can make great food in a short amount of time.

Broths: Meat or Vegetable; (Vegan,Vegetarian, GF, Keto)

 

I find it hard to believe that after all this time I have never done a post of broths.

Broths are the basis of most good soups, sauces and gravies.  You can make tastier rice and other grains, (like quinoa, barley, etc.), by cooking them in broth instead of water.  Broths are extremely healthy and versatile, plus they are a wonderful way to stretch your food dollar.  Frankly,  I feel better making the most of the sacrifice of the meat that I eat.

I always trim meats and vegetables, put them away little by little, into freezer bags and when I have enough, I make broth. I may mix chicken and turkey, but I keep all others separated.

I am eating less and less pork and beef, but the way to make any meat-based broth is simple and the same:

Meat Broths

Use scraps, no matter how fatty, and (hopefully) bones with meat, (at least 2 lbs-worth); bones add extra body, flavor and  a good amount of calcium; the fat will come off later.

1 large onion (whole or cut into quarters)

2 large ribs of celery, cut into halves or quarters (preferably with leaves)

1 Tbs salt (to taste)

½ tsp pepper or 4 peppercorns

2 Tbsp. dried parsley (it makes a real difference in taste, and is a ‘superfood’ a powerhouse of nutrients)

 

(if using a slow-cooker, cook on high with less water; cook for 6-8hours). Add all to a large pot, (3 quart). Fill within 2 inches of the top with cold water. Put on a burner on high until it starts to boil, then turn down to a mild simmer; DO NOT BOIL. Allow 4-6 hours to simmer, (after 3  hours of cooking, you can taste for strength). Thoroughly cool and you can skim off all of the fat that will have risen to the surface.  Strain and discard all meat and vegetables, which will be depleted of taste and most nutrients. (The one exception to this is when I make turkey/chicken broth and use giblets; I use extra meat to make the broth strong quickly and then chop the giblets for dressing.)

Now you can use this for the basis of sauce, gravies or any other types of soups, (many recipes are found in previous posts, with more to come.) Some ideas include: adding precooked meats, (meatballs), or sausages and vegetables. The meats can be barbequed, or spiced, (Asian, Mexican, Italian). You can add vegetables alone in any combination; let your imagination and personal tastes inspire you. You can add noodles, pastas, or barley, or go gluten-free with quinoa, rice, oats, buckwheat, corn, cooked beans and legumes and/or beaten eggs.

Today I have made Egg-Drop Soup with Fresh Spinach and Parmesan. I made it with chicken broth, but often make it with vegetable broth:

1 quart chicken or vegetable broth

1/8 cup minced onion

2  1/2 cups chopped , fresh spinach or 1 cup cooked/canned spinach

1/4 cup chopped Parmesan cheese -or-
2 Tbsp grated Parmesan

4 beaten eggs

salt and white pepper to taste

Heat the broth. Add spinach, cook.  Add  eggs; stir until just cooked. Add cheese; let it melt and serve hot.

 

Vegetable Broth

Vegetable broth varies much more than my meat-broth recipes depending on the season. I cut the ends from tomatoes, spinach, carrots, green beans, the tops of celery and bok choy,  over-ripe onions, garlic, weak leaves and cores of cabbage, and lettuces, the peelings of quashes, the inner core and pith of bell peppers, you name it. (I avoid outer peelings of onions, and don’t use red ones, shallots or red cabbage as it makes the broth dark purple and unappetizing.) I put them in zip-bags in the freezer and when I have enough, I add salt, white pepper and some dried parsley and, as above, bring it to a boil in large pot of cold water and simmer for 5-6 hours. If using a slow-cooker, I add less water and cook on high for 4-5 hours If you need ideas, here are pictures of some of my gatherings, ready to be simmered into nice vegetable stock:veg stock

 

Any of the additions listed in the recipe for meat broth can be used. To go low calcium, low cholesterol, vegan, you can use plant-based meat substitutes to give your soups more protein, make the substitutes tastier and get more for the money out of them, since they are still generally quite expensive.

 

I hope that you give these recipes a try.  You will find that canned broth or those in aseptic containers pale by far in comparison.

Stovetop or Baked Stuffing: Standard, Gluten-Free and/or Vegan

 

 

Thanksgiving is here in America and with all of the holidays coming up, I find it hard to believe that I have never posted recipes for stuffing/dressing. Call it what you will, even if you need to go gluten-free or are vegan, you can enjoy this traditional side dish.

 

My family traditional dressing is made with bread cubes and turkey broth, often with giblets.  I make a vegan version without the giblets, and with vegetable broth. Although you can use bread cubes, I go gluten-free and use quinoa.

 

Stuffing/Dressing, Baked or Stovetop

3 cups of bread cubes – OR- 1 1/2  cups of cooked quinoa, (prepared with ½ of the recommended amount of water);
set aside

¾ stick of butter or margarine

1 ½ cups minced celery

1 cup minced yellow onion

3 Tbs marjoram

3 Tbs. sage (rubbed)

½ tsp celery salt

(Or the equivalent in poultry seasoning of the last 3 ingredients)

1 tsp salt

1/4 tsp. ground pepper (any color)

2 Tbs milk, (cow or plain nut)

1  ½  + cups broth

 

In a heavy, large pan melt the butter or margarine

Add the celery and onion
Add the seasonings

sauté until the onions and celery are soft;
add milk.

Simmer for 15 minutes until the milk is absorbed.

Add the broth, (and giblets if using), and simmer for ½ hour

Place the bread cubes or quinoa in a large bowl. Pour the cooked dressing mix over while it is still hot, and stir until it is mostly absorbed into the bread. (If the bread seems too dry, add more broth; the quinoa will not absorb the mix until it is baked or cooked)

At this point, you can:

  1. place in a well-buttered casserole dish and bake uncovered at 325F for an hour or until it is browned at the edges and fairly dry in the middle
  2. cook on the stovetop, in a large, heavy-gauge pan, (preferably with ceramic or other non-stick coating),  stirring often, until fairly dry
  3. stuff dressing made with bread into a chicken; double the recipe  to stuff a turkey

I hope that you find this helpful, especially for those of you who find yourselves with family or friends who cannot enjoy traditional dressing.

Gluten-Free Pie Alternatives+Vegan/Tree Nut-free Options

As promised, I am back with gluten-free options for pie lovers.

I adapted the “No-Fail” Piecrust recipe which I posted five years ago for the pumpkin pie: https://tonettejoycefoodfriendsfamily.wordpress.com/2013/11/16/you-can-make-pie-crust-and-pastryveganchiffon/
which can, of course, be used for any baked pie.

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Unfortunately, the camera did not do a good job and no, the right side of the pie‘s crust was not white; it was from a reflection of the flash.

I used homemade oat flour and almond meal. Homemade grain/seed/nut meals are easier to make than you think. You can find them in stores, and generally, they cost an arm and a leg. Oatmeal is inexpensive and if you grind your own almonds/nuts/seeds, (plus buy on sale or in bulk,) it’s much less expensive than bagged flours and meals. All nuts and seeds, in any form, can be frozen, (in as little air as possible).
The finished, unbaked pie crust can be frozen, as well.

To grind your own flours and meals takes little effort. You can do it in bigger batches in a strong food processor, but many leave bigger pieces in the bottom corners or on the top. You either end up with underground pieces or have the rest of your meal ground to powder/paste while trying to get the others ground down. I have three grinders from which to choose, but you only need one:WP_20181202_001.jpg

You may recognize the Mr. Coffee grinder; which is just about perfect. The Salton grinder is at least 40 years old; it was my aunt’s. The mini-processor is really convenient for grinding small batches and for whipping cream.( Mix any berry type into the cream or to coconut cream and you have a luscious, quick dessert, with or without other fruit or cake!)

I used old-fashioned oats and just turned on the grinder, dumping batch-by-batch into a bowl to measure out later.

The almond meal came out wetter, as would that of many nuts and seeds, but this isn’t a problem, since it helps with the cohesion of the crust. You can adjust up the amount of wetness by adding a little more water slowly, if needed.

For this Gluten-Free Pie Crust w/ Vegan /Tree nut-free Alternatives I used:
2 ¼ cups oat flour
1 ½ cup almond meal (or alternative nut/seed meal)
1 ¼ cup vegetable shortening (see note in the link above in reference to vegetable shortenings)
3 tsp sugar (any type), or less, if using a granulated stevia mix
1 ½ Tbsp. Apple cider vinegar
1 Tbsp. water
[OPT: 1/4 tsp vanilla or almond extract]
1 egg* or
1-2 Tbsp. flegg**
Mix the flours and sweetener. Cut in the shortening , (as directed in the ‘No-Fail’ recipe). Mix the water, (opt. flavor), egg/ flegg and vinegar together; mix into the meals.

This will not roll-out as the ‘No-Fail’ recipe. Gluten is what makes the crust pliable. You will need to press this into whatever pie plate you choose, as you would with a graham cracker crust. Press in gently but firmly; make sure that you have enough on the bottom and up the sides to hold the filling, but press out any excess that tends to build-up at the bottom edges. Since this will not cut-up or crimp, you will have to get creative with any attempts at decorations, as I did with sprinkles.

[Unlike graham cracker crust made with, well, graham cracker crumbs and butter or margarine, this cannot be used for refrigerator pies; it must be baked.]

*NOTE: To make a half-batch, use 1/2 egg. Crack a large egg and mix it. Use half in this recipe; cook the rest in other in any way, as in: add to an omelet, scrambled eggs, add to a cake recipe, (It will give more ‘lift’). It will keep covered in the refrigerator for several days.
**NOTE: “Flegg” is an egg substitute made (usually) with flaxseed or Chia seeds. You can make your own by adding around 2 Tbsp. of seed ,(grind the flaxseed for better results), to a quarter cup of very hot, (not boiling), water.*

After a short time, you should have a sticky, gelatinous mixture that will add to the cohesion of your crust in the same way an egg would. The stickiness is ‘mucilage’ and if you are a certain age, you know that we used a type of this for glue, so you can imagine the help it gives to binding the crust. You can use flegg for many alternatives, but not when you need a ‘rise’, as in a cake. (Flegg also adds nutritional value, fiber and omega-3s)

[*NOTE: Please heat water on the stove or in the microwave. Water out of a water heater should never be ingested. Heavy metals from the heater can leach into the water and any impurities and/or contaminants that may have slipped passed your water authority, (or is considered within their acceptable parameters for tap water), will be condensed in the continual ‘cooking’ of the water.]

Here is a healthier, G-F /Tree nut-free+Vegan alternative to pie:

Fruit Crisp:
3 cups (approx) sliced fruit or berries
1 cup whole, raw oatmeal*
2/3 Chopped walnuts, other nuts, or non-tree nuts/seeds
4 Tbsp. sugar (beet, cane, turbinado, date, coconut, stevia mix), DIVIDED
(OPT: a little spice that you like, for instance: cinnamon, nutmeg, allspice)
6-8 Tbsp. Butter or margarine, DIVIDED

Use 1 Tbsp.+ butter or margarine to butter the bottom and sides of a deep baking or casserole dish.
Slice apples, peaches, pears, etc., or add berries to nearly fill the dish. If desired, sprinkle with 1 Tbsp. granulated sugar/alternative. Dot with 2 Tbsp. of the butter or margarine.
Melt the remaining butter or margarine. Add the sugar (and spice, if using). Mix in the oatmeal, and walnuts/alternative. Sprinkle evenly over the fruit and bake at 350F for about 40 minutes, until the top is slightly browned.
Serve warm or cold, plain or with whipped cream, (or whipped canned, chilled coconut milk), or ice cream   or frozen alternatives.
*NOTE: I used old-fashioned oats in the crisp below, but they came out a little stiff. I will use quick-cook oatmeal to top it the next time. If you wish to layer the fruit and toppings, or will be using ice cream or frozen alternatives afterward, use old-fashioned oats, so that they will not become too soft.

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I do hope that you try and enjoy the recipes above. Please let me know if you tried any other nut alternatives and how they worked for you.

Chicken[Tofurkey,Quorn] Paprika(GF, DF)

Yes, it’s me. I have not forgotten you. I had my promised series on antipasti ready and my computer crashed taking all of the recipes with it…and that was just the beginning!
I have pix of most of what I created and will try to sort out what was what, but in the meantime, here is a recipe I have been asked for by a few people.

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The best way to make this is with boneless, skinless chicken breasts. Done right, they will not be dry. You can use boneless, skinless thighs, if you really prefer dark meat. There is no reason why one could not use thick slices of Tofurkey, (any brand of like product), or Quorn roasts to make a vegan or vegetarian version. I will add directions for alternatives below. I also, as usual, have short-cuts to make the recipe simpler.
The recipe will serve two big eaters. Simply multiply the ingredients to serve more.

Chicken Paprika
2+1 Tbsp Butter or margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of boneless chicken breasts or thighs
Salt
1 ½ cups strong chicken broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup crème fraiche, or sour cream
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp butter or margarine. Quickly brown the chicken on both sides, (it will raw in the middle). Remove from the pan. Lower the heat, add the extra butter, onion, garlic , paprika and salt to the pan and cook just until the onion is wilted. Add the broth and the chicken, and cook on low heat just until the chicken is cooked in the middle. Again, remove the chicken and keep it warm. Mix the flour into the crème fraiche or sour cream and mix until smooth. Add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the chicken, turning once, until the chicken is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.

Tofurkey or Quorn Paprika
2+1 Tbsp margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of thickly sliced Tofurkey or Quorn roast
Salt
1 ½ cups strong vegetable broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup vegan sour cream or silken tofu
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp margarine. Quickly brown the meat substitute on both sides. Remove from the pan. Lower the heat, add the extra margarine, the onion, garlic, paprika and salt to the pan and cook just until the onion is wilted. Add the vegetable broth and heat to boiling. Mix the vegan sour cream or silken tofu with the flour until smooth and add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the Tofurkey or Quorn turning once, until it is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.

An Audio Cookbook Giveaway!

I hope 2016 is a great year for all of you! And as the first post for the new year, I have a prize to give away: An audio cookbook!

Dump Dinners Cookbook, by Daniel Cook, read by Diane Davis

Dump Dinners Cookbook, by Daniel Cook, read by Diane Davis

Dump Dinners Cookbook:30 Most Delicious Dump Dinners Recipes For Busy People, by Daniel Cook,(apt name!). This is a perfect book for those who are insecure in their ability to cook, for those who are just plain busy and fun for those who cook often.

It’s a good time of year here in North America for slow-cooker stews and soups, but I have found that in the Summertime,(for those of you in the southern hemisphere), slow cookers are indispensable as an alternative to heating up the house with your oven or and more comfortable than standing over a hot stove.

The recipes contained in this audio book are so simple, yet so complete! This is real food, real cooking, real easy! It is perfect for the theme of this blog, which strives to let you know that anyone can cook and entertain without a great deal of effort.

After the introduction, the recipes only last a few minutes each They are completely uncomplicated, and often contain suggested garnishes and a few other options,(of which any reader of my blog know I am very fond of sharing!) However easy, the recipes have often sophisticated flavors and are not only wonderful for yourself and your family, you would be proud to serve them to any guests you may want, or need, to feed. There is something for every taste, All-American, Latin, Asian, Italian and others, (including Hungarian and Russian.)

Although most are heavy on meat, it does contain vegetarian recipes. Anyone used to eating and working with recipes that include Quorn, tofu, seitan, ‘Tofurkey’ or vegetable-based meat substitutes can adjust most of the recipes by cutting back the cooking times, (usually by1/2- 3/4), and adding the meat substitutes near the end.(Dairy substitutes can be used for cheeses).
Many recipes are Gluten-free or can be adjusted easily.

The many delightful and inspiring recipes in this book are read in a clear, delightful voice, that of my long-time friend, Diane Davis.

Diane is a woman of many talents. She is a singer-songwriter who can rock you with pop, rock, country and jazz. She is an actress who has been in several feature films and TV shows. She is frequently featured in ads that cross the U.S. and into other countries. She has had several radio shows that were not only popular in her market, but were broadcasted internationally over the internet. She continues to do podcasts and interviews, which I never miss. Her voice talents have been utilized a very short time ago in one major motion picture, and more recently, in audio books, such as this. I know you will find her easy to listen to and to follow in the directions.

The contest is open world-wide, so I hope that some of you from the other 50(!) countries who visited me here at Food, Friends, Family in 2015 will stop to comment. That’s all it takes. Leave a comment and an email address where I can reach you if your name is drawn. In two weeks, February 4, 2016, I will place your names in a hat and have a family member of mine draw one out.
[If you are uncomfortable leaving an email address opened on the blog, please leave a comment below and then private message me on the blog Facebook page : Tonette Joyce:Food, Friends, Family with your email address, where no one else will see it.]

I am sure any of you would truly enjoy this cookbook. I bought it, ($2.99-3.99USD), and I am ready to cook!

Please enter!

(Diane is also an expert in needlework and sells her creations. She recently recreated in crocheted form the ‘star’ of a popular mystery book series, a cat, for its author. If that isn’t enough, she is a computer expert, a realtor and blogs on casinos!n

Easy Gourmet withLeftovers-Vegan/GF/Nut Alternatives

When I went to my family reunion this Summer, my gentleman cousins treated me to dinners at a fine restaurant near where we stayed.(We also had a great lunch at a barbecue joint that looked like a barn, but I digress.)

At one of the meals I chose a dinner salad that came with glazed chicken and walnuts…it was wonderful. And when they offered me their raspberry vinaigrette for it, I was blown away! I had to go home and reproduce it as well as I could.

Since then I have been experimenting with glazes and meats, plus meat substitutes! I found that Tofurkey is amazing glazed and chilled and so is Quorm,( a vegetarian,but not vegan, meat substitute. Seitan can also be used and I have made it with Tempeh).

I don’t remember what they charged for the salad at the restaurant, but even using leftovers, you can recreate the taste at home for your own enjoyment, and even impress any guests you may have, for a fraction of the cost!
(If you are using raw boneless chicken, beef or pork, sear it at a high temperature on the stove with your glaze, then lower the heat, add a few Tablespoons of water and cover until they are fully cooked in the middle).

If using leftovers, Tofurkey or Quorn,(ground Quorn is good here) , simply sear on medium-high heat on the stove and turn as soon as it is seared on each side. Then chill. I have used slices of roast pork,(including commercially marinated pork roasts), chicken, (including rotisserie chicken), slice turkey and roast beef, (although the latter does not work as well, except for my leftover Sesame Beef…strips of beef dredged in salted corn meal and fried in a little sesame oil with sesame seeds.)

The glazes that I have used are honey with butter or margarine; Apricot, Plum, Blackberry and Raspberry preserves or ‘all-fruit’ spreads, or , if you can find it, Pomegranate Molasses.

Pomegranate molasses, ( or sauce), is not very sweet. It has a wonderful flavor, but I like to add a little honey, syrup or sweetener of some sort, even stevia. You can even mix it with any of the fruit spreads, or with a little sesame oil.

If you are daring, you can use commercial Asian Sweet Chili Sauce instead of a fruit glaze.

Toss in walnuts, almonds, pine nuts, or pumpkin, sunflower or sesame seeds with the meat or substitute. You might want to use a little sesame oil to fry the meat/meat substitutes if you are using sesame seeds, (it is strong and a little goes a long way). If you have any nut oils, you can also use a small amount of them to sear the meat/meat substitutes; it makes them even more special. See my post on Oils in the October 6, 2013 archive.

[Do you have someone with nut allergies or want to stretch out your budget? You can get a fantastic result from roasting chickpeas, (garbanzo beans). Use canned, left over or cook them until soft but firm, (see one of my first posts on beans in the August archives August 24, 2012), then roast them in your oven, turning them occasionally, until they are browned and dry. When cooled, crush them. You can place them in a closed container in the refrigerator or a zip-close bag in your freezer to use when needed. It adds a nut-like flavor and texture, and puts an extra protein punch, as do the nuts.]

Add a very little water to ‘degaze’ the pan in which you have cooked by heating it to boiling and scraping what remains in the pan into a container with your meat/meat substitute. What is comes from the pan will keep your meat moist and add extra flavor when added to the salad, along with the dressing.

There are some lovely commercial Raspberry vinaigrettes on the market and some beautiful infused vinegars to make your own dressing, ( I love pear-infused vinegar!). Again, you can use nut oils to make it extra special, but peanut, grapeseed or regular olive oil are really all you need.

I eat so much of this that I have prepared meat and meat substitutes in the freezer, ready to be thawed and used when I am hungry, or for guests. I often grab leftovers and glaze them before others can make a sandwich (Don’t worry; no one goes hungry here!)

Here’s how one of mine looked:

Gourmet dinner salads:easy, inexpensive, impressive!

Gourmet dinner salads:easy, inexpensive, impressive!

I prefer to use green salad, with any combination of :
Iceberg/bib/Romaine/leaf lettuce
Kale
Spinach
Onion, scallions/leeks
Bok Choy/cabbage
Celery/celery root
Broccoli
Fresh String/Sugar Snap beans /Snowpea pods

Feel free to add carrots, sliced peppers, cucumbers or
Roasted Cauliflower

I generally add chow mein noodles or croutons to round out the meal and add a carbohydrate. I sometimes use prepared wild rice or even hash brown potatoes cooked very dry, and you may want to use these if you are wheat sensitive.

I hope you try this. It is healthy, easy, inexpensive, gourmet-quality food and you can even use up your leftovers making it! Impress yourself and your guests!