Quinoa Tabouli

Here is a dish which can be the main part of a meal or a side dish, and it is friendly to most of the special diets. It is gluten-free, dairy-free, sugar-free, vegan, can be made nut-free by skipping the garnish, and it has lots of vegetables. Basically, it is awesome. And good for you.

Quinoa Tabouli 

Adapted from this recipe

1 cup quinoa

2 cups water or broth

1/2 of a yellow onion, diced

1-2 cloves garlic, minced

1 stalk of celery, diced

1 half of a cucumber, peeled, seeded, and chopped

1/4 cup lemon juice

3 Tbs olive oil

1 1/2 tsp Italian seasoning

1 1/2 tsp dried oregano or basil

salt and pepper to taste

chopped almonds to garnish, if desired

Rinse the quinoa in a sieve for a minute. This gets rid of the bitter taste from the quinoa. Put the quinoa and water or broth in a pan, and bring to a boil. Reduce heat and cook until the quinoa is done, about twenty minutes. 

Meanwhile, chop and peel vegetables as required. If you do not like the flavor of raw onion, sautee it in olive oil over medium heat for ~5 minutes, I did. 

When the quinoa is done, mix in the vegetables, oil, lemon juice and spices. Garnish with nuts if you so desire.

Serves four.

If I'd had fresh mint or basil and tomatoes I totally would have added them! It is good warm or cold. 

Curried Pumpkin Soup

A wonderful, seasonal soup.

I love pumpkin-flavored everything. Normally this time of year, I would be getting pumpkin-spice lattes, pumpkin bread and muffins, and anything else pumpkin-flavored at the store or coffee-shop.

But this is my first fall with food allergies. And neither the bread nor the lattes are necessarily safe for me to have. Last month, I drank a soy pumpkin-spiced chai tea that made me sick for a couple days. I was told later that chai sometimes has gluten in it. Today I went up to the counter at Starbucks and asked if there was gluten in their pumpkin spice flavor. Thankfully, the barista knew that there was, so I did not order that. My fall is not ruined by the lack of pumpkin spice, however!

I made a big batch of pumpkin puree (following this tutorial) and with it I have been making my own pumpkin baked goods. The best thing I've made so far, though, is curried pumpkin soup. It is delicious, filling, and just happens to be gluten free and vegan (unless you use chicken broth). It has just the right touch of coconut and curry flavors. My squash-ambivalent spouse liked it a lot, too. I consider that a success!

Curried Pumpkin Soup

2 Tbs olive oil

3-4 peeled garlic cloves

1 medium carrot

1 medium yellow onion

2 cups broth or water (chicken is good, use vegetable to make it vegan)

1 pound pumpkin puree (a 15-ounce can of puree is fine)

½ can of coconut milk

1 ½ tsp curry powder

½ tsp salt

½ tsp black pepper

a sprinkle each of nutmeg and cinnamon

Heat the olive oil at medium in a saucepan. Roughly chop the garlic, and saute in the oil for about three minutes. 

Briefly saute the garlic

Give the onion and carrot a rough chop, and add them to the saucepan. 

Carrots and onions

Stir the vegetables for about a minute, then add the broth (or water) to the pan. Bring it to a boil on high heat, then reduce heat to medium. Simmer the broth for 20-30 minutes, until the onion and carrot are soft.

Turn off the heat, and let the pan cool at least five minutes. Add the vegetables and broth to a blender, but avoid filling the blender more than half full. You may need to do this in batches. If you are using homemade pumpkin puree and you have not previously run it through a food processor, add it to the blender too. Blend the contents until the soup is as smooth as you prefer.

This was probably a little too full, as I have heard that blending hot food can cause explosions if the blender if full. That is one reason to let the soup cool a bit.

Pour the blender contents back into the saucepan. If you have a compulsion not to waste the food on the sides of cans, blenders, etc. like I do, swish a little bit of water around the blender to help remove the pureed vegetables and pour it into the saucepan.

Add the coconut milk and spices to the saucepan. Heat over medium for 10-15 minutes to allow the flavors to mingle. You may want to add a little bit of water to the soup if it is too thick at this point.

Mixing in the coconut milk. You can use lite coconut milk if you are worried about calories.

 I had to add probably a half cup of water to make it my desired consistency.

It is a delicious soup. Make it now!

Chocolate Zucchini Muffins

Ah, September. The time of year where kids are going back to school, the weather is beginning to turn, and your friends and neighbors try to pawn off ten-pound zucchinis on you.

I love zucchini, I really do. I have even (unsuccessfully) tried to grow them on my porch before. But it seems funny when I go to church or volunteer at the local high school, and somehow come back with enormous zucchini, because I cannot resist free produce.

Fairly recently, I used up maybe a pound of one such squash (they are a summer squash according to the wikipedia) in ratatouille, and another half-pound of it in soup. But I still had about a foot of the vegetable to use up. I looked at a number of zucchini bread recipes, but most of them used a mere cup of zucchini.

I stumbled upon this recipe, and the fact that it used up 3 cups of zucchini meant I had to try it. It was already a really good recipe, but I made a few tweaks, including making it dairy-free without using soy.

This is the sort of muffin that seems rather virtuous; it contains vegetables, whole grains, and not too much fat or sugar. I like that it isn't very sweet, thar makes it a pretty good breakfast food.

I used an all-purpose gluten-free flour mix, which was about 2:1:1:1:1 of sorghum, millet, quinoa, oat and brown rice flour, respectively.

Make sure that your flours, vanilla extract, cocoa powder etc. are gluten-free and dairy-free, if those allergies apply to you.

Chocolate Zucchini Muffins, gluten and dairy-free

2 cups GF flour mix
1.5 tsp xanthan gum
0.5 tsp salt
1.5 tsp baking soda
0.5 c cocoa powder
1 tsp cinnamon (optional)
0.5 c granulated sugar
0.5 c brown sugar
3 large eggs
0.5 c vegetable oil
1 tsp vanilla extract
3 cups shredded zucchini

Put the shredded zucchini into a strainer over a bowl, and gently press down on the zucchini with the back of a spoon, to drain. Allow excess liquid to drip off while you make the batter. Set aside.

Preheat oven to 350° F.

In a medium bowl, whisk together the flour, gum, salt, baking soda, and cocoa powder. Set aside.

In a large bowl, stir together the sugars, eggs, vegetable oil and vanilla until the batter is combined. Stir in the zucchini. Stir in the flour mixture.

Fill muffin tins half full of batter. Alternatively, place the batter in a bread tin.

Bake muffins for 23-30 minutes, and loaves for 50 minutes. After the muffins or loaf has cooled for five minutes in its tin, remove the muffins/loaf and place on a wire rack to finish cooling. This prevents a soggy surface.

Makes 24 muffins

A woodlander's vegetable pasty

Edit (10/2/11): This post, and all of the ones before it, were written prior to my diagnoses of having food intolerance/allergies. This and many of the other recipes do contain gluten and dairy. Be careful when browsing the other entries

This is the second post in a series. See this entry for an explanation behind these recipes.

A pasty is made up of a filling of meat and/or vegetables, enclosed in a case of pastry. They are a good way to make food more portable, but are also quite delicious as a feature of a sit-down meal. Pasties also are mentioned often in the Redwall books.

From The Outcast of Redwall:

“I'd like a beaker of strawberry cordial and a big pastie, a mushroom, potato, and onion one; after that I think I'd go for some hot apple-and-blackberry crumble, with sweet white arrowroot sauce poured all over it.”

Vegetable pasties also make frequent appearances at feasts, or in heroes' haversacks when going on quests.

This is what I think a Woodlander's vegetable pasty might be like.

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Woodland Vegetable Pasties

¼ c lentils

1 chopped yellow onion

2 minced garlic cloves

2 Tbs olive oil

1 chopped carrot

1 chopped stalk of celery

1 chopped portabella mushroom

½ tsp salt

2 Tbs water

2 tsp flour or cornstarch

sprig of parsley, minced

sprig of rosemary, minced

Pie dough (can purchase, but I used ½ of this recipe, and Deb's recipe and methods are foolproof)

Cook lentils in about ¾ cup of water for 25-30 minutes.

Meanwhile, fry the chopped onion and minced garlic in 2 Tbs of olive oil, until the onions are translucent.

Chop the carrot and celery in the meantime. Add these to the frying pan and sautee for 5-10 minutes. Add the chopped mushroom and salt to the pan. Sautee for another five minutes, then turn off the heat.

Combine the lentils and vegetable mix into a bowl. Once the mixture has cooled somewhat, add 2 Tbs water, 2 tsp flour, parsley and rosemary and mix together thoroughly.

Preheat oven to 400 degrees F.

Roll the pie dough into four or six circles, depending on how large you want your pasty. Place the filling on one side of the circle (2-4 Tbs of filling), then fold the dough over the filling, pressing the edges together. Flatten the edges of the pasty with the tines of a fork to seal. Prick the dough several times with fork tines in order to allow steam to escape.

Cook the pasties for 20-25 minutes, the crust should be golden brown.

I had enough dough for four pasties, but enough leftover filling that I probably could have made six. One of these with salad was enough for my dinner.

Chop a carrot and some celery into small pieces

Sautee onions and garlic in oil until translucent.

Add carrot and celery and cook for an other 5-10 minutes.

Add the chopped portabella mushroom to the pan and sautee another 5 minutes.

These are cooked lentils

Mix your cooked lentils with the vegetable mix, along with a little water, the herbs, and some flour to thicken the mixture.

Put some filling on the circle of dough. My circles were not perfect.

Fold the circle over and crimp the edges together to seal in the filling.

Bake for 20-25 minutes at 400 F. Some egg wash would have made these prettier, but I didn't think of it until later.

Dinner!