I come from a culinary family, so obviously, I'm not the only one who cooks in my kitchen (okay, so I tend to hog it a lot, but my sister loves me for that...I hope). She's wonderful though and will sometimes act as my sous chef and prepare the ingredients for my recipes while I'm at night class or working late on my thesis, which is due quite soon (hence the delay in posts--often, I'm too exhausted to blog after coming home at night lately). So I decided to thank her by posting some of her recipes (plus one I made for her to break the fast of Passover last weekend)! Please enjoy reading:
Spiced Kale Chips
kale (you decide how much you want to make)
A few shakes of:
salt
paprika
onion powder
garlic powder
parmesan cheese
a pinch of red pepper flakes
Pam Olive Oil
1) Preheat the oven to 350*F.
2) Wash kale and squeeze it dry. Break leaves into pieces, cutting off the stems and saving those for later use.
3) Spread evenly spaced over baking sheet.
4) Lightly spray olive oil spray over them.
5) Shake spices over them, and the pinch of red pepper flakes.
6) Place baking sheet in oven and bake for 25 minutes, depending on the strength of your oven. Check after 15 minutes to see if kale is crispy. Try not to burn the kale chips.
7) Take out of oven, place in bowl and let cool before storing in an airtight container.
Vegan Gluten-Free Pasta Scramble
Makes 1 serving
1 cup brown rice rigatoni or gluten-free noodle of choice (soba noodles, quinoa noodles, etc.)
3 baby Portobello mushrooms
4 cooked brussels sprouts, sliced thinly
1 cup frozen spinach
1 teaspoon spiced vegan chorizo
handful peeled garlic cloves
salt
pepper
1-2 tablespoons EVOO (extra virgin olive oil)
handful of Pine nuts or sunflower seeds
Parmesan cheese or shredded vegan cheese
1) Bring a pot of water to a boil and cook the noodles for several minutes until they are al dente (meaning not too soft).
2) Sauté garlic cloves with about 1 tablespoon of olive oil in a small frying pan (enough to coat the pan), a shake of salt and pepper until tender. Set aside.
3) Sauté spinach and mushrooms in a large frying pan with tablespoon with a tablespoon of olive oil (enough to coat the pan and the mushrooms) until the mushrooms are tender and soft.
4) Add the garlic cloves and chorizo to the large frying pan and stir-fry everything together for ten seconds.
5) Put the pasta in a bowl and arrange the brussels sprouts around the edges.
6) Pour the contents of the frying pan over the pasta.
7) Sprinkle Pine nuts or sunflower seeds over everything.
8) Sprinkle parmesan cheese or crumbled vegan cheese over everything and enjoy.
Gluten-Free Veggie Pizza with Vegan Mushroom-Tomato Sauce
Makes 1 large rectangular pizza
Crust:
2 c. gluten-free flour mix
¼ c. flax powder
¼ c. almond meal
2 eggs
2 c. organic vegetable broth
¼ c. water
2 tbsp Parmesan cheese
2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
Vegan Mushroom Tomato Sauce
Makes about 3 cups
2 tbsp soy chorizo (Trader Joe’s brand)
6 mini Portobello mushrooms
3 stalks fresh cilantro
3 tbsp EVOO (olive oil)
½ c. roasted sunflower seeds, unsalted
2 tsp ground oregano
2 tsp ground basil (or 1 tbsp fresh basil chopped)
2 slices sun-dried tomatoes
6 mini green or yellow heirloom tomatoes, chopped
6 Kalamata olives, pitted and sliced
2 tbsp minced garlic
Additional Toppings:
2 c grated lactose-free reduced-fat cheddar (Cabot brand)
2 tbsp Parmesan cheese
3 Brussel sprouts
½ red bell pepper
2 c. arugula
1) Preheat oven to 350 degrees.
2) For the crust, mix dry ingredients including the spices and Parmesan cheese in a large mixing bowl.
3) Add vegetable broth and mix in with a large wooden spoon (can be done in a food processor as well).
4) Whisk eggs in a small bowl before pouring them into the dough and stir thoroughly, until dough reaches a liquidity state.
5) Generously grease a large baking pan with Pam olive oil and pour dough, spreading with a rubber spatula to fill the pan.
6) Bake crust in the oven for about 20-30 minutes or until it looks golden and bounces back to the touch.
7) Meanwhile, prepare the sauce by combining all the ingredients into a food processor. **Make sure you chop the mushrooms so they don't clog up the processor.
8) Take out the crust momentarily from the oven once it's done and spread the mushroom-tomato sauce over the pizza dough, topping it with the additional toppings or any toppings of your choice really!
9) Place pizza back into the oven and bake for about another 20-25 minutes, sprinkling the cheese on top about halfway through.
10) Remove from oven and let it cool down--I actually found that the dough became more chewy and less soft once eaten the next day and for the first time, I actually almost got a real pizza dough chewy consistency! Three times is the charm I suppose! I think it was the eggs, which acted as a binder, and which also made this pizza vegetarian and not vegan, but oh well. I'm not a vegan anyway--I just like eating vegan food from time to time.
11) Reheat a pizza slice and serve! **Note: to clean the pan, because I had a hard time removing the pizza due to not greasing the pan well enough, you should leave it to soak in the sink overnight to get the remnants of the dough off the pan for a less messy and frustrating clean-up situation!
Enjoy and Bon Appetit!
Hannah's Spiced Kale Chips
Hannah's Vegan Gluten-Free Pasta Scramble
My gluten-free pizza! Take 3:
Making more kale chips tomorrow or Sunday!
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