Vegetarian Chili

We were all set to take our vegetarian chili with us for a bike ride and a picnic. Then the wind began to blow, and I mean really blow, like the bikes would be taking us for a ride. I actually had to close the windows some for fear the pressure was going to suck the curtains right off the wall and outside into the front yard. So we ate at home, with the sound of the wind "hooing" and whistling, very Little House on the Prairie, and it's still going. Perhaps we will have to wait till tomorrow for that bike ride :-)

My super simple Vegetarian Chili:
The day before:

Soak 1 cup of dry black beans in a bowl with about 5 cups of water.
(I soak them for 24 hours.)

On the second morning drain the beans. Rinse them well in a bowl of fresh water and strain. Repeat a few times.  
Throw them in the crock-pot with:
1 QT Vegetable Broth, I like the Organic Pacific brand 
Two 8 oz cans of tomato sauce
1/2 cup rice (not quick cooking, the real thing, like brown rice)
Set it to 8 hours low.
When it's done add 1/2 tsp Herbamare seasoning

Optional: 1 tsp hot sauce

Top with sliced tomatoes and chives. Also great with avocado, olives or peppers. 

Polenta & Eggs

This is one of my go-to dishes, when I'm tired, or on a shopping day, before I've been to the store, which was the case today. You know, when you've already made your grocery list, but haven't left the house yet, and you open the fridge only to find nothing much is there, hence the "shopping day." It was one of those kind of days. Luckily I had eggs and polenta, which I fried in some ghee, and topped with tomato and avocado. Looking at this picture the tomato could easily be mistaken for red pepper, and I think it would be good - next time I'm going to try that!

Coconut Chocolate Chip Cake

What do you do with 6 egg whites left over the day after making custard pie? Use them in my coconut chocolate chip cake of course! Whipped egg whites are the secret to making this cake light, fluffy and moist. I've said it before, but we eat dessert for breakfast in my house. Like today, I made this quick healthy cake first thing this morning, and served Ashley and I a warm, fresh slice. I poured myself some coffee from the French press, and we sat down at the kitchen table to eat, with Sunday Morning playing in the background. Life is good :-)

Coconut Chocolate Chip Cake:

gluten-free, casein-free & sugar-free

Set oven to 325

Add to one bowl:

1/4 cup coconut flour, sifted

2 cups shredded coconut

1 tsp baking soda

1 tsp baking powder

1/4 cup dairy-free chocolate chips

In a separate bowl:

Beat 6 egg whites to form soft peaks

While beating add:

2 tsp vanilla extract

1 tsp xylitol

1/4 cup honey or agave

a pinch of celtic salt

Add whites to dry ingredients and gently fold together.

Pour into greased 8 X 8 dish.

Bake for 25 minutes.

Gluten-free, guilt-free & good for you. 

Custard Pie

As promised, I made my custard pie yesterday, and here it is. It's hard to miss dairy when we eat like this. In fact, people usually feel sorry for us when we tell them we are gluten-free, casein-free and sugar-free, and I say, "It's okay! We love it!" and that's the truth. 

I hope you had a nice 4th, and enjoy the rest of your weekend! Cheers!

 

Custard Pie:

Set oven to 325 degrees

Add to bowl:
3 eggs
6 yolks
1/4 cup honey
1/4 tsp salt

Bring just barely to boil:
2 and 3/4 cups Whole Coconut Milk
1/4 tsp vanilla creme liquid stevia

(or 2 tsp vanilla extract)

As soon as you see a bubble, remove from heat.
Begin beating the eggs with an electric mixer on low. While beating begin to slowly pour the milk into the eggs (so you don't scramble the eggs). Continue till all of the milk is incorporated.

Pour into pie dish coated with ghee.

Open the oven door. Slowly place the dish on the middle rack.

Bake for about 30 minutes or until the custard is just set in the middle. Sprinkle with cinnamon and xylitol if you like while it's still hot. Let rest on the counter before  slicing. Ooh-la-la! Nice cold too.

Strawberry Chocolate Chip Muffins

I know muffins aren't as American as apple pie, but I will be making a custard later today, so we're getting closer :-) These muffins are so good you would never know they were gluten-free, casein-free & sugar-free, really! I've even given them to, "people who are wheat," as Zoe says, and they can't tell the difference. Here is my plate with a cup of almond milk alongside, and the sunlight streaming in through the kitchen window. 

Strawberry Chocolate Chip Muffins:

Set oven to 350 degrees 

Wet ingredients:

3 eggs

1/3 cup honey

1/4 cup cashew milk or almond milk

1 dropper-full vanilla creme liquid stevia

While beating with electric mixer add:

1/3 cup liquified coconut oil (So it doesn't solidify from the cold eggs. Or use room temp eggs)

Dry ingredients:

1 cup almond meal flour

1/2 cup tapioca flour

1/2 cup coconut flour, sifted

1/4 tsp celtic salt

1 tsp baking soda

1/2 tsp baking powder

Combine the wet and dry ingredients.

Add:

1 cup sliced strawberries

1/2 cup dairy-free chocolate chips

Fill unbleached paper cups almost full. (I love the If You Care brand. Nothing ever sticks, plus they're better for the environment, and for my family.)

Bake for about 22 minutes.

Makes 12

Zucchini Thai Soup

I know it's totally un-forth-of-July-ish, but in the interest of using up every left over in the fridge I had to make my Zucchini Thai Soup today. In my defense, however, Yahoo just told me that although it's 82 degrees outside, it feels like only 72. Gotta love the up and down weather of Colorado :-) Tomorrow it's supposed to be 92 for the 4th! Yikes! Good thing I'm prepared with frozen fruit, nut milk and pudding... I feel some ice cream is in the forecast!

Zucchini Thai Soup:

Saute in soup pot over medium heat:

1 chopped zucchini

1 chopped celery stalk

1/2 onion, diced

saute for about five minutes, then add:

1 cup cooked quinoa, I used left-overs

1/2 cup vegetable broth

1 cup coconut milk

1 clove of garlic, minced

2 tsp gluten-free teriyaki sauce

2 tsp gluten-free tamari sauce

bring to boil, reduce heat and simmer for 5 minutes

Caesar Salad, Gluten-Free & Casein-Free

What did you eat before you knew that you were celiac or casein-intolerant? I used to have caesar salad probably every week, even more before we had children. My friends and I would go out to eat, and caesar salad was my staple dish at restaurants. It comes with lots of nice greens, and the dressing gives it that creamy garlic loveliness. It just makes my mouth so happy. I couldn't even tell you the last time I ate a caesar salad since I found out I was celiac and casein-intolerant; how I miss them so... Which is why I made it my mission recently to create my own caesar salad dressing, and it is delicious! My little salad queen, Zoe, gobbled it right up, even though it was a little, "ficey." I really hope you try it :-)

Caesar Salad Dressing:

Add to mixing bowl:

1/4 cup cashew milk, because it tastes like cream 

(Instructions Here)

1/4 cup Vegenaise Grapeseed Oil, my favorite

1 tsp lemon juice

1 tsp gluten-free Teriyaki or Worcestershire Sauce, I used Premier Japan (www.edwardandsons.com)

1/2 to 1 clove minced garlic, depending on how spicy you want it

1/8 tsp celtic salt 

pinch of pepper

Mix with electric hand mixer.