Parmesan Lemon Herb Brown Rice

:: 1 1/2 C. brown rice, uncooked
:: 1 small onion, chopped
:: 1 T. olive oil
:: 1/2 t. salt
:: 2 1/2 C. organic chicken broth
:: 1/2 C. parmesan cheese, grated
:: 1/4 C. fresh parsely, minced
:: 1/8 - 1/4 C. fresh basil, minced
:: 1 lemon, juice and zest (to taste)
:: 1/4 t. ground black pepper

Preheat oven to 375.

Spread uncooked rice in bottom of glass 8x8 baking dish.

Combine oil, onion and salt in medium saucepan. Cover and cook over medium-low heat, stirring occasionlly until onion is softened (8-10 minutes).

Stir in broth and bring to boil. Immediately pour boiling broth mixture over rice and cover baking dish tightly with double layer of foil. Bake until rice is tender - about 1 hour 10 minutes.

Fluff rice with fork. Stir in parm, parsely, basil, lemon juice, lemon zest, pepper.

Cover dish with clean kitchen towel for 5 minutes. Uncover and let stand additional 5 minutes.

Spaghetti Squash Italianized

:: 1 spaghetti squash, halved and seeded
:: 2 T. olive oil
:: 1 onion, chopped
:: 2 cloves garlic, chopped
:: 1 1/2 cups chopped roma tomatoes
:: 3/4 C. crumbled feta
:: 3 T. sliced black olives
:: 2 T. chopped fresh basil

Original recipe says to bake the halved spaghetti squash on lightly greased baking sheet at 350 degrees for 30 minutes or until flesh is tender... I saran wrap the halves and microwave it for 10 to 15 minutes depending on size of squash.

Meanwhile, heat oil in skillet on medium heat and saute onion until tender. Add garlic, saute for 2 -3 minutes. Stir in tomatoes and cook only until tomatoes are warm.

Scoop flesh from squash into bowl and toss with sauteed veggies, feta, olives, basil. Serve warm.

This is really good though basil can be hard to find/costly in winter.

Cupcakes

I've been experimenting with cupcake recipes for the wedding and found this organic one.

2/3 c hemp or soy milk
1 t apple cider vinegar
2/3 c agave
1/3 c safflower oil
2 t vanilla
1 c flour
1/3 c pastry flour
1 t baking powder
1/2 t baking soda
Pinch of sea salt

Preheat oven to 325. Line or oil a muffin pan. Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. Add the agave, nectar, oil, and vanilla.

In a separate bowl combine the flours, baking powder, baking soda, and salt. Add the wet ingredients to the dry and mix until no lumps remain.

Pour into muffin pan and bake for 18-22 min.


Fudge Frosting:
1/2 c Earth Balance Butter
1/2 c agave
2 t vanilla
1/3 c unsweetened cocoa powder
1/2 cup soy milk powder

Use a mixer to cream the butter and agave together. Add the vanilla and half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add in the soy milk powder and beat at medium high speed until fluffy. If it is runny refrigerate the frosting until it sets.

I have not tried the frosting.

Pumpkin Bread

I love this recipe!

5 cups cooked pumpkin
2 cups maple sugar (Extremely expensive, I used organic sugar)
2 eggs
1 cup almond milk or other nut milk
3/4 cup safflower oil
1 t vanilla
4 cups spelt flour
1 T baking soda
1 T baking powder
1 T ground cinnamon
1 t ground nutmeg
3/4 cup carob chips (optional)
1 cup nuts (optional)

Preheat oven to 350. Oil 2 loaf pans.

Combine the pumpking puree, sugar, eggs, milk, oil, and vanilla. In a separate bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, and choc chips and nuts if desired. Add the wet ingredients to the dry and mix until just combined.

Fill the pans and top with choc chips or nuts. Bake for 45 min to 1 hour. Let the loaves cool for a few minutes then turn onto a baking rack to cool.

Teriyaki Sauce

This is some zesty teriyaki sauce! Really good in stir-fry, but very strong!

1 T Cornstarch
1 T Coldwater
1/2 C Organic Sugar
1/2 C Soy Sauce or Amino Acids
1/4 C Apple Cider Vinegar
1 Clove Garlic-minced
1/2 t Ground Ginger
1/4 t Pepper

Simmer on low heat for 20 min or until it thickens. Enjoy!

Quinoa Salad with Pomegranate and Toasted Almonds

1 1/2 C. quinoa, uncooked
3 C. water
1/2 C. scallion greens, rinsed & sliced into thin rounds
1/2 bunch flat leaf parsley
1 C. pomegranate seeds
1 -2 avocados, peeled, pitted and cubed
1/2 C. toasted, slivered almonds
1 T. extra virgin olive oil
1 t. red wine vinegar
1 t. sugar (or agave nectar)
salt & pepper to taste

1. Bring water to boil. Add quinoa. Cover and simmer until water absorbed. About 10 min. Allow to cool. (I cook quinoa in my rice cooker using same measurements and works perfect!)
2. Combine scallions, parsely, pomegranate and avocado in large bowl. Set aside.
3. Combine vinegar, oil, sugar in small bowl and mix until well blended. Toss with pomegranate mixture.
4. Add quinoa and toss well unitl mixed evenly. Season with salt & pepper to taste.
5. Top with toasted almonds just before serving.

I skipped the parsely because I didn't enjoy its texture. I eat leftovers straight from fridge. Yummy!

Gluten Free Cranberry Scones

I found this recipe off the Gorgeously Green website. I have not tried it!

8oz ground almond meal
1tsp baking powder
1 cup plain yogurt
1 egg, beaten
2tbsp of honey or brown rice syrup
1cup dried cranberries

Yields approx 10 scones

Pre-heat oven to 350 degrees

Place the almond meal in a medium bowl and stir in the baking powder. Mix in the rest of the ingredients, making sure everything is well combined. Drop tablespoon-sized dollops of the batter on a greased baking sheet. Bake for 15-20 minutes or until the scones are lightly browned.