Wednesday, January 23, 2013

Meatless Monday Recipe-Chickpea Flatbread

Chickpea Flatbread
Vegan; Gluten Free

When I made this, I think my cookie sheet was too large. So, if you happen to be like me and have several cookie sheets in different sizes, use a medium one. Mine came out thinner then I would have liked, super tasty. I'll measure the one that I'll use next time, so that way there should be no confusion as to what "large" or "medium" mean. This recipe goes great with any pesto recipe....

2 1/2 cups chick-pea flour (also called gram or garbanzo flour)
3 1/2 cups fresh cold water
2 teaspoons black pepper, or to taste
1/4 cup extra virgin olive oil
A pinch of salt
Vegan Parmesan Cheese

1. In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn't need much).

2. Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).

3. Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. 5 minutes before pulling out of the oven, sprinkle with vegan Parmesan cheese. Remove from the oven when done and let cool a little before cutting & serving.

Found: In Pursuite of More

Saturday, January 12, 2013

Meatless Monday Recipe-Coconut Vanilla Custard

Coconut Vanilla Custard
Vegan; Gluten Free; Soy Free 10 minutes

Here the Coconut milk and Vanilla Almond milk create the perfect balance of not an over power of sweetness.

1 cup coconut milk, divided
1 cup vanilla almond milk
2 Tablespoons cornstarch

1. Over medium heat, bring 1/4 cup of coconut milk to a boil.

2. In a large mixing cup or a small bowl, whisk the cornstarch with the vanilla almond milk and remaining coconut milk (3/4 cup). Add to heated milk, whisking to avoid clumping. The custard should begin to thicken in about 5-8 minutes and remove from heat. Allow to cool and refrigerate until need or ready to enjoy.

Tuesday, January 1, 2013

Meatless Monday Recipe-Portobella Mushroom Cheesesteak Sandwiches

Portobella Mushroom Cheesesteak Sandwiches
Vegan; 30 minutes or fewer; Serves 2

I made these for brunch one late morning for Bruce and me. These are also great as a lunch, very light and filling.... You may even be able to sneak them past the hard core carnivores! Happy Eating and Happy New Year!

2 tbsp. olive oil, divided
2 extra-large portabella mushrooms, thinly sliced
2 tbsp. red wine (about 2-3 cubes)
salt and pepper to taste
1 small green pepper, thinly sliced
1/4 large onion, thinly sliced
4 slices vegan pepperjack or mozzarella cheese
2 sub rolls, sliced lengthwise (don't completely cut the top from the bottom, though!)

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and cook 3-4 minutes, or until softened and browned. Add wine and increase heat to high. Cook until liquid has evaporated, about 2-3 minutes. Heat remaining tablespoon of olive oil over medium-high heat. Add green pepper and onions; cook until softened, about 5-8 minutes. Reduce heat to low. Top vegetable mixture with cheese slices. Once cheese has melted, remove from heat.

2. Preheat oven to 250 degrees.

4. Divide veggie mixture into sub rolls. Wrap each cheesesteak tightly with foil and place on a baking sheet. Bake for 15 minutes. Remove from oven and unwrap carefully....