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Faux Chicken and Dumpling Soup

Based on my last few posts, the crisp fall air is obviously affecting my food choices.  But, what the heck, soup is so full of nutrition, and with the abundant amount of apples that we just picked from the orchard, my next post will be apple based. So, soup lovers, I hope you enjoy this one too. For me, I can never get enough soup. I think an absolutely wonderful meal consists of soup, salad, and bread crisp.

The first time I encountered this soup, my dear friend Brianne Wells had prepared it.  At the time, we lived right next door to one another, and it was truly a Melrose place experience with other besties, Peder and Phi, on the other side of the yard, and my younger brother one street over. It proves to be one of the highlights of my twenties, and having that experience being surrounded by amazing friends.

Brianne and I would often share food that we had prepared by hollering over the fence and trading.  Being able to invite at a whim’s notice, for dinner guests was quite the blessing.  Our dinners often consisted of all 6 of us around the table, enjoying food and company.  When we began having children, the gatherings became even more memorable.  Oddly, we moved into our first homes the same exact day.  Though 20 minutes apart, and with new experiences, I really miss having that bond.

Though I slightly altered it, whenever I make this soup I think of her, and inside thank her introducing it to me. Yield: 8 servings.

SOUP:

1 Tbsp. olive oil

1 1/2  stalks of celery, diced

1 carrot, diced

2 cloves garlic

1/4 of a white onion, diced

1 cup green beans, roughly chopped

8 cups water

2 bay leaves

2 cups faux chicken strips by: Beyond Meat (gluten-free/vegan)

3 cubes vegetable bouillon (The Organic Gourmet)

dash of freshly minced rosemary

DUMPLINGS:

1 cup finely ground spelt flour

1/2 Tbsp. baking powder

1/2 tsp. sea salt

1/8 cup olive oil

1/4 cup almond milk

DIRECTIONS:

For the soup: In a soup pot, saute celery, onion, and carrot and garlic in olive oil until al dente. Add green beans, water, and bay leaves. Allow to slightly saute with the other mixture for 5 minutes. Add water and bring to boil, then lower to simmer for 10 minutes. Add  “chicken” and bouillon cubes and simmer for another 10 minutes; stirring frequently.

For the Dumplings: In a mixing bowl add spelt flour, baking powder, and sea salt together. Whisk. In a separate bowl, combine olive oil, and almond milk.  Whisk well.  Combine wet to dry, and with a spatula, fold together.  Form the dough into balls the size of golf balls.  While the soup is in the last stages of simmering, place the balls one at a time into the soup mix.  Allow each one to float to the top before adding an additional dumpling ball (to prevent sticking).  The dumpling mixture makes 8-10 dumplings.  Enjoy.

 

 

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Collard & Millet Croquettes with Corn Hollandaise Sauce

These GF croquettes are a wonderful accompaniment with sautéed kale and fingerling potatoes.  Millet is such a great alternative for those on a gluten-free diet. With its sweet and mild taste, you’ll often see it offered as a hot cereal.  It is commonly seen in bird seed.  But, this wonderful grain is  not just for the birds.  Millet is high in copper, maganese, magnesium and phosphorus, and iron.

CROQUETTES:

1 Tbsp. olive oil

1/4 cup of sliced leeks

1/4 cup sliced collard greens

1 clove garlic

1/4 cup yellow squash diced

3 cups cooked millet

2 Tbsp. parsley minced

2 Tbsp. nutritional yeast (there are both GF and non GF varieties, make sure you buy the correct one if you do this GF)

2 heaping Tbsp. flax-seed meal

1/4 cup water or vegetable broth

salt and pepper to taste

parchment paper

CORN HOLLANDAISE SAUCE:

15 oz. of fresh or canned organic sweet corn

1/2 cup water

1 Tbsp. lemon juice

1/4 tsp. Dijon mustard

1 tsp. tabasco

salt and pepper to taste

cheesecloth or fine mesh strainer

DIRECTIONS:

For the Croquettes: Pre-cook millet in a pot and set aside to cool. In a skillet, heat oil and saute leeks, collards, garlic, yellow squash, parsley until softened. In a bowl, combine cooled millet with the sautéed vegetables and add nutritional yeast and flax-seed meal. Add water or vegetable broth.  Salt and Pepper to taste. Mix well.  Form patties and  allow to refrigerate for 1 hour to thicken up on a sheet pan lined with parchment. To bake croquettes, set oven to 350 for 30 minutes.

For the Corn Hollandaise Sauce: Take 15 oz. of corn (either canned or fresh) and cook for 5 minutes.  In a blender, blend the corn along with 1/2 cup water until mix is pureed. Remove blended corn and using a fine mesh strainer or cheesecloth, strain the pureed corn into a sauce pan. This allows for the husk on the corn to be removed and for the sauce to be smooth.  In the saucepan, heat the hollandaise on low for 15 minutes or until it thickens. This mix will naturally thicken because of the natural starch and sugar. Because of this, you need to stir it throughout the 15 minutes of heating to prevent sticking to the bottom of your saucepan. Add lemon juice, Dijon, tabasco, salt and pepper.  Whisk again.

 

 

 

 

 

 

 

 

 

 

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Zucchini-Raisin-Walnut Bread

I enjoy cooking. I really do. But, I LOVE to bake.  So here is another yummy recipe, this time using fresh zucchini from my mom’s garden.  If you hate zucchini, try this regardless. I think I’ll make a lover out of you.

INGREDIENTS:

1 3/4 finely ground spelt flour

1 1/4 tsp. baking powder

1/2 tsp. sea salt

1 Tbsp. flax meal

1/4 tsp. ground nutmeg

1/2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp baking soda

2/3 cup maple syrup or cane sugar

1/3 cup safflower oil

1/4 cup almond milk

1  cup freshly grated zucchini

1/2 cup organic raisins

1/4 cup walnuts (optional)

DIRECTIONS:

1. Preheat oven to 350. Stir together flour, baking soda, sea salt, flax meal, nutmeg, ginger, cinnamon, and baking soda.  Whisk until blended.

2. In a separate bowl, whisk together maple syrup  (or sugar) safflower oil, and almond milk. Mix wet into dry.

3. Grate 1 cup of zucchini and gather 1/2 cup raisins + walnuts (optional). Fold in to wet/dry combo.

4.  Bake at 350 for 30-40 minutes or until toothpick comes out clean.

5. Allow to cool before slicing.

 

 

 

 

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Faux Tuna sandwich

Having been a vegetarian turned vegan for over 20 years, it is second nature adapting recipes to meet my dietary needs.  One of my all time favorite sandwiches is my faux tuna sandwich. Raw. Made from seeds and nuts.  It’s so fulfilling each time, it has become a regular rotation in my menu preparation. Yield: 4-6 sandwiches.

TUNA:

1 cup of toasted walnuts

1 cup toasted sunflower seeds

2 Tbsp. of shoyu or braggs liquid amino

2 Tbsp. lemon juice

6 sheets of seaweed (the small snack size)

1 clove of garlic

1//4-1/2 cup water

1 stalk of celery, diced

1/4 white onion, diced

2 Tbsp. minced parsley

SUGGESTED LAYERING:

2 slices of cucumber

2 slices of tomato

hummus (see recipe under gnosh)

2 slices of bell pepper

lettuce

avocado

mustard

sourdough

 

DIRECTIONS:

Place the walnuts, sunflower seeds, shoyu, lemon juice, seaweed, & water into a blender and blend until slightly creamy.  I prefer just a little lumpy texture and will not puree it smoothly. Place into a bowl, and add diced celery, onion, and parsley.  Mix together.

Everyone likes a bit something different on their sandwiches, but I layer mine with whatever veggies I feel obliged to partake in: cucumber, tomato, hummus, bell pepper, lettuce, avocado, mustard.  This is even great on a rice cake.

 

 

 

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Red Cabbage, Cranberry and Apple Coleslaw

My dear friend knows how much I love my vegetables.  Having taken the last two seasons off from our own garden, due to our move, her garden fresh cabbage was the perfect gift. Thank you Brianne Wells for knowing the ways to my heart.  You’re a very true friend in all matters, and I will miss the heck out of you.

This simple recipe is perfect for a summer afternoon.  Light and crisp.

COLESLAW

(yield: 8 servings)

Ingredients:

5 cups thinly sliced red cabbage

1/2 cup dried cranberries

1/3 cup rice vinegar

1/3 cup agave syrup

2 Tbsp. apple cider vinegar

2 tsp. olive oil

3/4 tsp. sea salt

1/2 tsp. black pepper

2 1/4 cup fuji apples, thinly sliced

1/4 cup toasted sunflower seeds

Directions:

Combine cabbage and cranberries into a mixing bowl.  In a separate bowl combine: vinegar, agave nectar, apple cider vinegar, olive oil, sea salt, and black pepper.  Mix throughly.  Cover the cabbage combo and allow to chill for 2 hours. Sprinkle with sunflower seeds.