GF Baking, Part 2: Best-Ever Banana (Nut-or-Not) Muffins

     Oh, I am so excited to be sharing this recipe (or "road map") for absolutely fabulous, gluten free Banana Nut Muffins! This is another recipe that started out with something I came across during a late night session perusing various websites, searching for some inspiration for my next endeavor in the kitchen. Since first discovering a mouthwatering recipe for traditional banana muffins, the evolution has been something like this: one, I noticed a comment posted to the original recipe that recommended a few changes which would make the recipe gluten free; next, there were several batches made as I attempted to choose the best additions (chocolate chips, walnuts, peanut butter chips, etc.); then it was on to a few tweaks for flavor, and veganizing the recipe. In the end, a delightful and distant cousin to the original...voila!  It must be said, I could not have been happier to have an excuse to bake up batches of these terrific treats as quickly as my bananas would brown. My husband, whom is free to eat whatever he might choose regardless of allergens, was equally giddy about them and even got in on the baking more than once! That, alone, is a testament to the quality of these perfect little nibbles. If you aren't eager for the recipe already, let me add that they make a delicious (and nutritious) breakfast, afternoon snack or late night bite. Seriously, how can you go wrong?! 
     I promise we'll get to the good stuff in just a moment, but first, I should take a second to make a disclaimer in regards to the MANY options that you have when making these for your family. Depending upon which ingredients you opt to include (or omit), this recipe can be made gluten-free, nut-free, dairy-free, egg-free, vegan, or none of the above.*  If you are not sure if an ingredient fits safely into the diet of the person(s) who will be eating these muffins, please just leave it out and proceed with the recipe as written. As I mentioned, we have had these muffins in almost every variation possible and even when pared down to the bare bones, they are truly the Best-Ever Banana Muffins. And now, on with the show!!

These ones had dark chocolate and nuts, a little carrot, too!

 Best-Ever Banana (Nut-or-Not) Muffins

• 1/2c rice flour
• 1/2c sorghum flour or millet flour**
• 1/2c tapioca starch (aka tapioca flour)
• 1 plus 1/4 tsp baking soda
• 3/4 tsp xanthan gum
• 1/4 tsp salt
• 4 very ripe bananas, peeled and mashed
• 1/3c Earth Balance vegan buttery spread (or dairy butter), melted
• 1/2c agave nectar (or 2/3c sugar)
• 1 egg, lightly beaten (or 1 Tbsp ground flax seed mixed with 3 Tbsp warm water)
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1/4c vegan sour cream, applesauce or light dairy sour cream
• 1c total, any combination of the following: chopped walnuts, golden raisins, dried cranberries, dark chocolate chips, peanut butter chips, sweetened coconut flakes, or grated carrot

Preheat the oven to 350 degrees. Line 12 muffin cups with paper baking liners and coat lightly with cooking spray. 

Into a small bowl, sift together the flours, baking soda, xanthan gum and salt.

In a large bowl, using a wooden spoon, combine the mashed bananas and melted butter.

Add the agave nectar (or sugar), egg (or flax seed mixture), vanilla and almond extract to the large bowl.  Mix well with the spoon until thoroughly combined.

Next, add the sifted flour mixture to the moist ingredients and stir just until well blended.

Add the sour cream (or alternative) and stir again to incorporate.

Fold in 1 cup of the selected additional ingredients (eg: nuts, baking chips and coconut).

Using a 1/4c measure, spoon the batter into prepared muffin cups. Bake at 350 degrees for 20-22 minutes, until a toothpick inserted in the center of a muffin comes out clean. Allow to cool slightly on a wire rack before removing from pan.

Once completely cooled, muffins may be stored in an airtight container in the refrigerator for 2-3 days or freezer for up to 1 month. Simply remove them from the freezer and warm them for 15-30 seconds in a microwave before serving, no need to thaw!

Yields 12 muffins.

Gluten-Free w/options for Nut-Free, Egg-Free, Dairy-Free or Vegan.

*If you do not need to restrict gluten in your diet, feel free to substitute 1 plus 1/2 cup all-purpose flour for the 1/2c each of rice, sorghum and tapioca flour. Omit the xanthan gum entirely and proceed with the recipe as written. An additional 2-4 minutes baking time may be required. 
 
**Millet flour is a healthier option here. It can be a bit of a challenge to find it without shopping online, but you can easily make your own by running store-bought millet through a coffee or spice grinder. Use a fine setting such as "espresso" for the best results. If you find you have ground more than you need to use immediately, it can be stored in a resealable zip-top bag along with your other gluten-free flours. This same process works for milling blanched almonds and hazelnuts as a less expensive alternative to buying packaged nut flours!

"Almost Better Than The Real Thing" Buttermilk Biscuits

     Those of you who follow this blog regularly may have noticed that I tend to shy away from posting recipes for baked goods, even though a HUGE part of following a gluten free diet is finding acceptable substitutions for all the breads, cakes and cookies that we once enjoyed. Some of this avoidance has been due to my novice abilities when it comes to converting recipes that call for traditional wheat flour, and some has come from the generally disappointing results that come with so many gluten free goodies both commercial and homemade. Its something we've all had to face at some point in the transition to an allergen free lifestyle. It is nearly impossible to get the taste, texture and shelf life of a wheat product, even after putting in an exhausting effort. I am happy to say, however, that I have made quite a breakthrough with my gluten free baking as of late! I am even happier to say that I am ready to share a few of the best recipes from my kitchen adventures with all of you readers!! Today's post will be the first in a three part series, to include: Buttermilk Biscuits, Banana Nut Muffins and Cowboy Cookies (Courtesy of Mary B.) I hope you will stay tuned and enjoy all of these delicious num-nums, each one more than the last!

WARM, BUTTERY AND HARD TO RESIST

     Before we get to the recipe for these uber-tasty "Almost Better Than The Real Thing" Buttermilk Biscuits, let me mention a few important things. First, credit is owed to the Gluten Free Girl, who posted the recipe for biscuits upon which my version is based. There are some great things on her blog and it is definitely worth checking out. My thanks to her for inspiring me! Second, this recipe calls for seasoning blend, aka seasoning salt. There are hundreds of different varieties available, some are safe for those avoiding gluten and others are not. I recommend Morton Nature's Seasons Seasoning Blend which, as of this posting, is gluten free.  As with all products, formulations often change. Be sure to read the label before you buy and you will be sure to keep clear of troublesome additives! Lastly, this recipe also puts to use potato starch flour. Potato STARCH flour is not the same thing as potato flour and yields a very different end result. This is probably one of the most confusing issues in gluten free baking. There is a good explanation of the difference at Gluten Free Help, if you would like a bit more information. My suggestion is to use Ener-G Potato Starch Flour. It is generally available at larger supermarkets and most any health food store, but you can also purchase it online. So now that we have all the "business" taken care of, let's get on to the fun of baking and the joy of eating some beautifully textured, fantastically flavored and impossible to resist buttermilk biscuits!

Almost-Better-Than-The-Real-Thing Buttermilk Biscuits

HOT, BUTTERED, BISCUIT JOY!

• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch flour
• 1/2 cup sweet rice flour*
• 2 tsp baking powder
• 3/4 tsp xanthan gum
• 1 1/4 tsp seasong salt blend
• 5 Tbsp butter flavor shortening
• 2 egg whites
• 3/4 cup buttermilk
• 1/2 tsp butter flavored extract**

 Preheat the oven to 450 degrees.

 Sift together the flours, baking powder, xanthan gum and seasoning blend into a large bowl.

Cut the shortening into small pieces, add to the dry ingredients and use your fingers, a pastry cutter or two knives to cut the shortening into the flour mixture. The shortening should look like small peas when you are finished.

In a small bowl, whisk the egg whites until they are foamy. You can do this by hand, as it only takes a few seconds.

Add the egg whites, buttermilk and butter extract to the flour mixture and fold them in using a rubber spatula. You can add a little more buttermilk if necessary to bring the dough together, but use care and add only a teaspoon at a time. The dough should hold together and be moist, but DO NOT let it get "wet." Once the ingredients are combined, use your hands to work it just a bit. Over-handling the dough will make the biscuits tough so resist the temptation to keep working it once it comes together.

Using a 1/4 cup measuring cup, drop balls of the dough onto an ungreased baking tray. With slightly moistened hands, roll each ball gently until smooth and round. Flatten slightly with your palm and space evenly on the cooking sheet.

Bake the biscuits for 20-25 minutes at 450 degrees, until light golden brown. You can use a toothpick to test them. It should have just a bit of slightly dry dough when inserted  and removed from the center of a biscuit.

  

Once removed from the oven, the biscuits are ready to eat. However, if you can wait a few minutes more, wrap them immediately in aluminum foil and allow them to rest for 5-10 minutes. This will "steam" them and create a softer biscuit similar to a traditional wheat flour biscuit.

TO MAKE SWEET BISCUITS OR SHORTCAKES:  Omit the seasoning blend and add 2 tablespoons of sugar, honey or agave nectar. Follow instructions given for biscuits above.

Yields 1 dozen small biscuits.

Gluten free, Nut free & Delicious.

*Sweet rice flour is not the same as rice flour or brown rice flour. I have found that some stores stock it in the Asian or ethnic aisle and not in the gluten free area. Be sure to ask for help if you have trouble finding it in any well-stocked grocery or health food store.  You may substitute rice flour in a pinch.

**If you can not find butter flavored extract in your regular market, try any arts & crafts store that carries cake decorating supplies. I recommend the Wilton brand extract. You can also omit this ingredient, if you wish, but you will lose some of the buttery flavor in the biscuits.

A Few Words of Thanks

     I wanted to take a quick break from my normal recipe postings and make a few overdue comments to all of the wonderful folks who have been following the blog.

     My first bit of gratitude goes to my friend, Diane (No Nuts for My Peanut), who not only inspired me to start sharing my kitchen experiences but also sent me the link to Blogger.com and assured me that even a computer illiterate like myself could create my own blog. I am making no exaggeration when I say that she changed my life! So to you, Diane, a big "thank-you!"

     I also would like to mention by name my old schoolmate and friend, Eric (My Hungry Tum), who shares my love for both food and writing and has offered many encouraging words over the past several months. And so to you, as well, Eric, a big "thank-you!"

     At the risk of sounding a bit cliche, I wish to say to my family, "Without your love and support, I would not be who I am, nor where I am today."  Those to whom I am saying these words will understand the depth of their meaning and will know that I am tearing up as I type them. "Thank-you" does not begin to express how grateful I am to each of you. Maybe I could show my appreciation by making you dinner sometime;)

     My final "merci" goes to everyone who has taken the time to check out this blog, to put their faith in me and try the recipes in their own homes, to send the kind and generous notes and e-mails that reassure me that this is a worthwhile endevor and to allow me to become a small part of their lives.  "No man is an island," and it is the relationships we build and passions that we share with one another that make life in this world so rich and fantastic. I would love for this space to become one in which we can come together as a community of people drawn to one another not only by our common passions but by the diverse wealth of experiences we may share with one another, as well. So, please, I welcome you to post your comments; share your thoughts on any of the recipes that you might have tried, add your suggestions as to how a recipe could be made even tastier, share what you have learned in dealing with restricted diets or just tell us about a fun (or funny) experience you've had with food.

For anyone who has a recipe they want to share or a dish they'd like to see highlighted in a post, I'd love to hear from you!

     Thanks again for all the support and for making me feel like a success. And, most of all, thanks for spending time In The Kitchen!

     Be Good and Have Fun.

     -jessie

This One's for Oprah and All Her Harponians: Vegan "Chicken" Salad Toasts

     Well, veganism has finally hit the big-time! Recently, Oprah Winfrey aired a program dedicated to The One Week Vegan Challenge. Although I am not a regular viewer of Oprah, I happened to catch this episode in a late night re-run, and I am quite happy to have seen it. The premise of the show was simple: Oprah, along with more than 300 of her staffers would go vegan for 1 week. This meant NO meat, NO dairy, NO animal bi-products of any kind. Viewers get to see just how the participants approached the brief but dramatic change in their lifestyle; who got agitated, who got excited, who gave up, and who felt they had been changed forever and for the better. Appearing on the show were Michael Pollan, author of many eye-opening books such as The Omnivores' Dilemma and Food Rules, and Kathy Freston (aka the Veganist). Pollan, who is neither vegan nor vegetarian, spoke about the importance of knowing where our food comes from and how it is handled before we consume it. Listening to him, one becomes more aware of the impact one's diet has on the environment, society, and personal health. Freston, who maintains a strict vegan lifestyle, is quick to explain that veganism has been the right choice for her, but understands that not everyone feels the same way. She even used the phrase "veganish" many times to describe people (like myself) who are drawn to an animal free diet for various reasons but have not fully committed themselves to always eliminating all animal products from their dinner plate. Together they presented a strong argument for adopting conscientious eating habits regardless of whether or not that means giving up meat.  Overall, I think this was one of the best presentations on veganism that I have ever seen as it very respectfully informed all people, omnivores and herbivores alike, of the benefits of making smart food choices, and offered many helpful suggestions for easing into conscious and conscientious eating. So, in honor of Oprah's great One Week Vegan Challenge and all those willing to make an attempt, I present to you a simple and delicious recipe that makes for a great lunch break or light dinner...Vegan "Chicken" Salad Toasts. You can use the recipe as a road map and play around with the seasonings and a wonderful variety of possible additions, from grapes to nuts. Go ahead and make it your own and feel free to enjoy this one while you watch Oprah's program or flip through one of Michael Pollan's books!

Vegan "Chicken" Salad Toasts 

Oh-So Delicious!!

• 1 (8oz) package soy tempeh, cut into 1" cubes
• 1 large carrot, peeled and finely diced
• 1 stalk celery, finely diced
• 1/2 small onion, finely diced
• 1/2 red or green bell pepper, finely diced
• 1 tsp Italian seasoning blend
• 1/2 tsp garlic salt
• 1/2 tsp tarragon (optional)
• 2 Tbsp fresh chives, minced 
• pinch cayenne pepper
• about 1/3 c vegan mayonnaise, less or more to your liking (recipe follows)*
• salt and freshly ground pepper, to taste
• non-dairy cheese, gluten-free bread or crackers, parsley and roasted peppers (for serving)

      Begin by steaming the tempeh cubes. This can be done using a steamer basket set in a large saucepan with about 1" of water. Bring the water to a boil, place the tempeh in the steamer basket, cover with a tight fitting lid and allow to simmer for about 15 minutes. Remove the tempeh and allow it to cool while you prepare the other ingredients.

     In a large bowl, combine the diced vegetables. (Tip: You can save a bit of time by prepping your veggies in a food processor or mini chopper. Cut them into large chunks and throw them all in together. A few quick pulses and you're ready to go!)

     In a small bowl, combine the seasoning blend, garlic salt, tarragon, chives and cayenne with the mayonnaise. Stir until creamy and well blended.

     When the tempeh has cooled, crumble it gently with your fingers, or roughly chop. Add this to the chopped vegetables and quickly fold them together. Add the seasoned mayo to the tempeh mixture and toss gently to combine. Taste and add salt and pepper, adjusting other seasoning if needed. The finished salad can be chilled, allowing the flavors to come together, or you can dive right in!

A Lunch Fit for Oprah

     To make the "Chicken" Salad Toasts, top thinly sliced GF bread or crackers with the cheese of your choice and place in a toaster oven for a few minutes, melting the cheese. Top warm bread with "chicken" salad, garnish with chopped parsley and roasted peppers, and ENJOY.

     Yields 2 generous lunch servings.

     Gluten-free, Nut-free and Vegan.

     *Feel free to use a store-bought mayonnaise substitute such as Veganaise, but this recipe is super simple, super tasty and super inexpensive!

Best-Ever Homemade Vegan Mayo 
(Adapted from a recipe found in Kids Can Cook Vegetarian)

• 1 (12 oz) box firm silken tofu
• 1/2-2/3 c olive oil
• 2 tsp chopped garlic
• scant 1/4 cup lemon juice (preferably fresh squeezed)
• 1 Tbsp Dijon mustard
• 1/2 tsp salt
• freshly ground pepper, to taste (optional)

     Using a food processor or blender, combine the tofu and 1/2c olive oil until a smooth emulsion is formed, adding more olive oil as needed to achieve desired consistency. (About 45 seconds.)

     Add the remaining ingredients and blend for an additional 30 seconds. 

     Use immediately or store in an airtight container in the refrigerator for up to two weeks.

     Yields about 2 cups.

     Gluten-free, Nut-free, Vegan and more delicious than anything you can buy at the store!

How Can One Complain About Going Gluten-Free with Comforts Like This?!

     I must admit, sometimes dietary restrictions really bring me down! Every so often I start to crave a REAL submarine sandwich on a super soft roll or pizza with perfectly tender crust. Some foods just can't quite be replicated without using wheat flour. For these trying times, it is essential to have a few fantastic go-to recipes in your arsenal. Its absolutely imperative to find one's personal favorite comfort food, even if it is something you consider an indulgence. Now, individual tastes vary greatly and what soothes me may not appeal to you, but some culinary remedies seem to strike a chord with a vast majority of folks. One recipe that I can rely on to lift me when I have sunken to feeling sorry for myself is my Vegetarian "Sausage" Lasagna, and who can resist ooey-gooey lasagna warm from the oven with strings of melted mozzarella pulling from every piece as you plate it up?!  Be forewarned that this dish takes a little time to put together. However, the steps are simple and the tempeh sausage can be made ahead and kept in the fridge or freezer for a myriad of uses. I would also highly recommend making a second lasagna to put in the freezer. Wrap individual servings tightly in plastic wrap and foil and they can be reheated at a moment's notice. The pleasure you will find when you sit down and share this gratifying delight will surely be worth the time spent in its preparation!

    Vegetarian "Sausage" Lasagna

GLUTEN-FREE MANNA FROM HEAVEN

NOTE: I am dividing this lasagna recipe into two sections because the sausage is delicious and versatile enough that you may want to keep a batch on hand in the freezer for use in other dishes. It makes a great substitute for any recipe that calls for pork sausage or other ground meat and is a tasty gluten-free alternative to store bought veggie crumbles, most of which contain wheat. For those who are not concerned with consuming gluten and/or meat, you can jump straight to the lasagna itself and proceed using your choice of meat or meat substitute!

Tempeh Sausage

• 16oz soy tempeh, cut into large cubes
• 1 tsp each: dried basil, dried oregano, garlic powder, onion powder
• 1 plus 1/2 tsp ground fennel
• 1/2 tsp each: dried thyme, crushed red pepper flakes
• 1/4 tsp freshly ground pepper
• scant 1/4 c brown rice or garbanzo bean flour
• 1/3 to 1/2 c Braggs Liquid Aminos or soy sauce, to taste
• 1/4 c olive oil
• cooking spray or canola oil for pan

Place the tempeh cubes in a steamer basket set in a saucepan with 1" water. Bring the water to a simmer, cover and steam tempeh for 15 minutes. Allow to cool slightly and then gently crumble the tempeh, with your fingers, into a large bowl. Add all of the spices to the tempeh and toss gently to thoroughly coat the crumbles. Add the flour, Braggs aminos and olive oil and toss to combine. Allow the tempeh to marinate for at least 30 minutes or up to 2 hours before cooking in a lightly oiled non-stick skillet. The tempeh should brown nicely in 7-10 minutes over medium heat. Be sure to stir occasionally to prevent it sticking to the pan.

TIP: This recipe can also be used for sausage patties. Simply add an additional 1/4c flour and use an ice cream scoop or measuring cup to portion the tempeh into small balls. Use moistened hands to form patties, place on a wax paper lined baking sheet and allow to firm in the refrigerator while they marinate. Brown in a lightly oiled non-stick skillet,  5-7 minutes per side.
Sausage can be frozen after cooking and used in any recipe, straight from the freezer. No need for thawing!

On To The Lasagna

• 1 (10 oz) pkg gluten-free lasagna noodles, uncooked*
• 1 Tbsp olive oil
• 1/2 batch (8 oz) tempeh sausage, see preceding recipe
• 1/2 c chopped onion
• 8 oz sliced mushrooms, such as baby bella or button
• 2 tsp minced garlic
• 2 (14.5 oz) cans Italian style diced tomatoes, undrained
• 1 (4oz) can tomato paste
• 1 tsp honey or sugar
• 1 tsp dried basil
• 1/2 tsp salt, or to taste
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp freshly ground pepper
• 1 egg
• 1 (16 oz) carton ricotta cheese
• 1c, packed, baby spinach leaves, coarsely chopped
• 2c shredded mozzarella
• 1/4c grated Parmesan 
• 1/4c water

Place the lasagna noodles in a deep-sided 13" x 9" baking dish. Fill pan with enough VERY HOT tap water to cover noodles. Allow to soak while you prepare the tomato sauce.

In a large skillet set over medium heat,  heat olive oil and cook the onion and garlic for 2-3 minutes, just until fragrant.  Add the mushrooms and continue cooking until mushrooms are beginning to brown. Finally, add the tempeh sausage, tomatoes, tomato paste, sugar, basil, salt, red pepper flakes and ground pepper. Bring to a boil, reduce heat and simmer gently for 20 minutes, uncovered.

In a small bowl, combine the egg, ricotta and chopped spinach, mixing thoroughly.

When the sauce is ready, drain the noodles and remove them from the baking dish. Using this same dish, spray lighly with nonstick cooking spray and begin building the lasagna. Spread about 1/3c sauce over the bottom of the pan. Using four noodles, cover the sauce with a single layer. You can trim the noodles to fit, if necessary, but don't worry if there are a few gaps, the noodles will expand a bit as they cook. Next, cover the noodles with about 1/3 of the sauce, 1/2 of the ricotta/spinach mixture and 1/3 of the mozzarella. Repeat the layers, finishing with a top layer of sauce and mozzarella only. Sprinkle the Parmesan evenly over top. Carefully pour the 1/4c water into the pan at the corners, cover with foil and bake at 375 degrees for 30 minutes.** Uncover and bake 5 minutes more, or until golden brown and bubbly. Allow to cool for 10-15 minutes before serving.

Yields 8-10 servings.
Gluten-free, Nut-free and Vegetarian***

TESTED & APPROVED

*Tinkyada Pasta Joy makes a very good brown rice lasagna noodle. The package directions call for pre-cooking the noodles, but this will make them very difficult to work with, as they tend to break apart. Soaking them allows you to easily layer them in the pan and the resulting texture is perfect. Just be sure to get the edges of the lasagna covered with sauce or you will have crispy edges!

**I recommend spraying the foil with cooking spray (the side that will be touching the lasagna) and placing the lasagna pan on a cookie sheet, just in case the sauce bubbles over!

***This can also be made vegan-friendly by substituting well-drained extra firm tofu (mashed with a fork) for the ricotta cheese and a vegan mozzarella  (I suggest Daiya)  for the traditional mozzarella. The egg can simply be omitted.

Pasta a la Ella (Fitzgerald, that is!)

        I suppose "Pasta a la Ella" doesn't offer much of a hint as to what this recipe is all about, so let me give you an idea, entice you to go on reading and, I hope, to cook this up for your own family. The basics: brown rice pasta shells topped with spicy marinated tempeh and lightly sauteed broccoli. What makes it a bit more special: a pinch of fennel and a drizzle of balsamic vinegar. Why its worth adding to the menu: the nutrient dense broccoli and protein powered tempeh serve as both a nice change of pace from traditional tomato sauce, and a much healthier alternative allowing you to indulge in "pasta night" without feeling too guilty about the pleasure.

     Whether or not Ella Fitzgerald ever ate a pasta dish quite like this one, I can not say. I was, however, listening to her silky jazz vocals while I concocted it in my kitchen. And so it seems only appropriate to name it after her. I can't imagine that she would not have enjoyed the flavors; simple, but layered and balanced just so, and resulting in a delectably fresh, one-dish meal with just a hint of spiciness that comes to the palate almost as an afterthought. The recipe is quite nice when prepared as written, but it also works well as a guide for you to customize to your specific tastes. The broccoli used here could easily be replaced by asparagus, cauliflower or broccoli rabe, and just about any small pasta with a shape for holding onto the hearty sauce could be substituted for the shells. Also, if you're not worried about wheat and gluten in your diet,  the nutty characteristic of tempeh lends itself perfectly to the fullness and flavor of whole wheat pasta. Whatever ingredients you choose, I'm certain you'll find this as satisfyingly delicious as I did.  So get the water on to boil and get something smooth and jazzy on the stereo and get ready for the finest of Italian dining in the comfort of your own home!

 Pasta a la Ella 

"Mambo, Italiano, Mambo!"

• 8oz gluten-free brown rice pasta shells

 

• 1 pkg tempeh, cut into 1/2" cubes*
• 1/3 c vegetable broth
• 2 Tbsp Braggs' Liquid Aminos, or soy sauce
• 2 Tbsp tomato paste
• 1 tsp minced garlic
• 3/4 Tbsp fennel seeds
• 1/2 tsp red pepper flakes, or to taste
• 3/4 tsp dried oregano
• 1/2 tsp red wine vinegar

 

• 1/4c olive oil, divided
• 2-3 tsp minced garlic
• 12oz fresh broccoli, trim tough stem end and cut into florets, chop tender portion of stems
• scant 1/4c vegetable broth

 

• 2 tsp balsamic vinegar
• coarse salt & freshly ground pepper

      

     Begin by marinating the tempeh. In a medium bowl, whisk together the broth, tomato paste, Liquid Aminos, garlic, fennel seeds, red pepper flakes and oregano. Add the tempeh cubes and toss to coat.  Set aside for a few minutes.

     Cook the pasta according to package directions. Drain and return to pot to keep warm, tossing with a few drops of olive oil to keep it from sticking.

      While the pasta cooks, prepare the tempeh.  Heat a large non-stick skillet over medium heat. Add the tempeh and marinade and heat until the liquid just begins to boil.  Stir gently, cover and simmer until most of the liquid has absorbed, about 10 minutes, stirring occasionally. Once the tempeh is tender, transfer it to a bowl and use a fork to crumble about half of the cubes.

      Wipe the skillet clean of any remaining marinade and add 2 tablespoons of olive oil. Heat the oil over medium-high heat until a small piece of tempeh sizzles when added to the pan. When the oil is hot enough, add all of the tempeh and saute until lightly browned, about 4 minutes. Remove from the heat and add to the cooked and drained pasta.

     Now, using the same skillet that the tempeh was cooked in, heat the remaining 2 tablespoons of olive oil over medium heat and add the broccoli and garlic. Cook, stirring constantly, for 1 minute.  Add the vegetable broth, sprinkle with salt, cover and allow to steam until crisp-tender, about 6-8 minutes. Uncover and continue cooking for about 2 minutes, until the pan is almost dry. Transfer the broccoli to the pan with the pasta and tempeh. Drizzle with balsamic vinegar, toss to combine. Taste and adjust seasonings. Serve warm.

Strive-for-Five Chopped Salad

    Yields 4 main dish servings.

     Gluten-free, Nut-free, Vegan and Delicious!

     Pairs perfectly with a chopped salad loaded with any of your favorite veggies!

    

       *Tempeh is a fermented soybean product. It is widely available in most larger supermarkets and is usually found near the refrigerated tofu products. If you are preparing a gluten-free meal, be sure to read the ingredient list as some varieties are made with additional grains or flavorings that contain wheat and/or gluten.  My tempeh of choice is Lightlife organic soy tempeh. It has a nice flavor and I find it holds up very well to marinating and cooking without crumbling, unless you want it to!

    

The Sweeter Side of Thai: Butternut Squash with Cranberries and Tofu

     Well, it is good to be back to the blog after a bit of a holiday hiatus! I have been busy in the kitchen with the baking of treats, both healthy and hedonistic and, like most of us this time of year, have had my fill of rich foods and fabulous desserts. Dinners of late have been on the lighter side, lots of soups and salads; heavy on the veggies and easy on anything animal related. It is definitely time to let the body detox a little. With that in mind, it is still January in upstate New York and it is getting colder every day which means we need something warm and comforting on the table at night, just not something so hearty as meat and potatoes.
      One such meal is this delectable, Thai-inspired Butternut Squash with Cranberries and Tofu. This is basically a quick curry, but is not very spicy (depending on how much jalapeno or cayenne you use) and uses a very simple blend of spices rather than a strong curry powder, giving a deliciously sweet and delicate flavor.  Its a pretty simple dish to put together and you should feel free to give yourself a break and buy the vegetables pre-cut in the fresh produce department. You can also opt for the substitution of dried spices instead of fresh jalapeno and ginger, but you will lose out on some depth of flavor. One shortcut I can NOT recommend is skipping the freeze-and-thaw of the tofu. Freezing firm tofu for a day or two (or up to a few months) and allowing it to thaw before cooking results in a really dense and "meaty" texture, making it far more palatable in stir-fries and curries like this one. I use Ithaca Soy tofu which is in a class of its own and can not be beat for taste and texture. Plus, it can be frozen and thawed in its packaging, making it extra easy to keep on hand right in your freezer!

 Butternut Squash with Cranberries & Tofu

Sweet & Delicious In About 30 Minutes

• 1 medium butternut squash, cut into 1" cubes
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 1/2-1 whole jalapeno, seeded and finely chopped (or, sub. 1/8-1/4 tsp cayenne)
• 8oz firm tofu; frozen, thawed and patted dry; cut into 1/2" cubes*
• 1 Tbsp fresh ginger, grated (or, sub. 1 tsp dried ginger)
• 3 Tbsp vegetable oil
• 1 tsp cumin, plus 1/4 tsp for tofu
• 1 tsp ground coriander
• 1 tsp turmeric, plus 1/4 tsp for tofu
• 1/2 tsp ground fennel seed
• 2 cups coconut milk
• 1/2 tsp salt, plus more for tofu
• 1/2 c dried cranberries
• 1c frozen peas
• 1/2 c slivered almonds
• cilantro or parsley, for garnish

     Begin by lightly seasoning the tofu with 1/4 teaspoon cumin and turmeric, and salt to taste. In a large skillet, saute the seasoned tofu in 1 Tbsp oil over medium-high heat until golden brown on all side, about 8 minutes. Remove from pan and set aside.

     Add remaining 2 Tbsp oil to the pan and saute the jalapeno and ginger for 1 minute, or just until fragrant. Now, add the squash, carrots, and celery. Continue cooking for 5 minutes, stirring occasionally.


     Add the cumin, coriander, turmeric and fennel and saute for 30 seconds.

     Pour in the coconut milk and season with 1/2 tsp of salt. Add the dried cranberries and stir to combine. Bring to a boil, reduce heat to low, cover and simmer until squash is tender, about 15 minutes.

     Add the tofu, almonds and peas and simmer for an additional 10 minutes, uncovered. Taste and adjust seasoning if necessary. Serve over brown basmati rice, garnished with cilantro or parsley.

     

     Serves 6-8. Leftovers can be refrigerated for 4-5 days or frozen up to 1 month. 

     Gluten-free. May be enjoyed by vegetarians, vegans and omnivores, alike!  

     If you are avoiding nuts, simply substitute toasted pepitas or sunflower seeds for the almonds, or skip them altogether if you wish.  

     Total time to prepare: 45 minutes or less

Best Tofu Ever (Ithaca Soy)

     * If you live in the Ithaca area, or in the Central New York region, look for Ithaca Soy tofu. It is hand-crafted and organic and is wonderful in this (and every other) recipe. You may be able to contact the store and place an order if you live elsewhere, but I can not say for sure that they can always do this.  If you can not get their tofu, try to find a good quality, handcrafted variety produced in your area. DO NOT use perma-packed silken tofu in this recipe or you will be disappointed!