Curried Carrot Soup

4 Cups Carrots, Sliced
2 Cups Yellow Onion, Chopped
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Curry Powder
1/2 tsp Powdered Ginger
1/4 tsp Garam Masala
Salt & Pepper, to taste*
3 Cups Vegetable Broth
1 (13.5 oz) Can Coconut Milk**

Heat oil in a large pot over medium heat and cook carrots and onions.  Cook and stir until veggies are soft and onions appear transluscent, about 8-10 minutes.  Add the curry, ginger, garam masala, salt and pepper.  Stir to combine and cook a few minutes longer until fragrant.  Add the vegetable broth and cook for an additional 10-15 minutes.  Stir in the can of coconut milk then blend the mixture together using an emmersion blender (you can also transfer 1/2 - 3/4 of the mixture to a regular blender).  Serve and enjoy!

*I have a sea salt-black pepper in pepper grinder that has roasted garlic in it that I used for this recipe.  Fresh garlic can be added, but I used my grinder just for a hint of the flavor.

**Light coconut milk can also be used for a lower calorie and lower fat option, but I haven't tried it so I'm not sure if taste or consistency will be as awesome as the regular stuff.

Nutritional Facts (Approximate) Serves 6 Per Serving: 222 Calories, 2g Protein, 17g Fat, 18g Carbs, 3g Fiber, 5g Iron

Eating in Amy's Kitchen: Natural & Organic Foods To Go

I'm a busy girl... Most of the people I know are busy too.  I work and go to school full time so I don't have the luxury of cooking every day even though I would absolutely love to.  When I go to the store, I buy fresh fruits and veggies (of course) but I also look for convenience foods that I can easily take to work or school without having to wake up extra early or stay up extra late to prepare my meals.  I have been purchasing Amy's Natural & Organic Foods for a few years now and I haven't had a meal I didn't enjoy.  Depending on which Natural Foods Store you shop at, you will get a different selection of Amy's Foods.  I know all my grocery stores and which places carry which items, lucky me!  I recently stumbled upon one store in Temecula that actually had a gluten free vegan frozen section and I was so happy!!  Most of the items were Amy's foods so I bought all of them.  I wanted to try all that Amy could offer me :)

So here is my Gluten Free Vegan Frozen Entree list that Amy's offers that I enjoyed and I think you will enjoy too!

"Rice Crust Roasted Vegetable Pizza"

This pizza made me so happy!!  The sauce that Amy has on this pizza is amazing and you really don't miss the cheese at all.  The flavors blend together so well.  And the rice crust is actually really good!  It's more of a crispy crust, not chewy and it has a great flavor.



"Non Dairy Rice Crust Cheese Pizza"

What I like most about the cheese pizza is that I can put my own toppings on it.  Cheese pizza always sounds so boring but the beautiful thing about it is that you can customize it to your liking... Some Kalamata Olives, Roasted Red Peppers.... Mmmmmm....

  "Asian Noodle Stir Fry"

Simple.  Teriyaki Veggies & Gluten Free noodles in a yummy sauce.  No fail.  :)

"Thai Stir Fry"

This one is really tasty.  I like Thai food and the sauce is super yummy!

"Gluten Free Chocolate Cake"

Oh yes.  I'm serious.  And its really good!  Super chocolatey and soft and moist...

"Black Bean Vegetable Enchilada"

These enchiladas are a no fail frozen entree for me.  They always hit the spot and even without cheese, again Amy's sauce is so good that cheese doesn't even cross my mind.

"Vegan Rice Macaroni & Cheeze"

Ok.  The thought of vegan cheese and rice noodles would probably make some people gag at the thought.  I bought this wanting to give it a shot and I was pleasantly surprised!!  It was good!!  Definitely fixed my mac and cheese craving and I've been wanting to purchase it again but I haven't been able to find it at my go to grocery store... But no worries, once I see it I will stock up!

"Indian Mattar Tofu"

I'm not a pea fan, but I purchased this anyways and Amy's did something right because the peas were good!

"Indian Vegetable Korma"

I might be biased because I already love Indian food but this one was really yummy!  It's spicy so if you are sensitive to heat then beware.  I actually prefer this one to the Mattar Tofu entree just because of my not so great feelings towards peas...

"Mexican Tamale Pie"

I was putting of purchasing this one because I didn't think it looked very good.  But I did purchase it, and I ate it and of course, it was good.  The veggies inside the 'pie' were similar to the black bean enchiladas. 

"Shephard's Pie"

I was also putting off this one because again, it didn't look very appetizing.  But it was good!  The filling was similar to an Irish Stew minus the sausage and the potatoes were soft and fluffy.

So as you can see, I really enjoy Amy's for a frozen entree.  Their soups are really good too.  I'll keep a few cans at my desk at work just in case I get hungry.  There are other brands I have purchased that are good too -- you just have to find what works for you.  When I first started eating this way, every time I went to the store I would buy something new to try.  I highly recommend doing this.  You will broaden your horizons to new flavors.  I eat stuff now that I had never even knew existed 4 years ago!  You know what they say, 'Don't knock it 'til you try it!'

Pizza Margherita

Yesterday I was having a total craving for pizza.  Being vegan and eating gluten free makes it challenging to call up my favorite pizza place because I can't eat anything they serve any longer!!  So it is actually easier just to make my own.  That way I can have the crust I want, the toppings I want, and the cheese I want.  Oh happy day <3  Plus homemade tastes WAY better than any other pizza place... Except this pizza shop in Temecula that serves this one pizza called 'White Lady' that has a white garlic sauce, Gorgonzola cheese, and sliced pears... I'll have to veganize that one day soon because its seriously the best pizza I've ever had... Until then, here is my recipe for my other favorite pizza, Pizza Margherita...

Pizza Margherita

1 Gluten Free Pizza Crust (I use Bob's Red Mill)
1/3 Jar Premade Tomato Pasta Sauce (I used Sun Harvest tomato basil)
1 package Daiya Mozzarella Vegan Cheese
1 Cup halved grape or cherry tomatoes
1/2 Cup Fresh Basil, chopped

Preheat oven and prepare crust according to the pizza dough package directions.

Roll dough out into a rectangle the size of a large baking sheet (13x9).  Spray baking sheet with cooking spray and transfer dough to it trying to make it fit as well as possible.  Some pizza doughs ask you to prebake the dough before adding toppings, if so go for it.  Once the crust is ready for toppings, spoon the tomato sauce onto the crust starting in the middle and working your way to the edges leaving about 1 in on the sides.  Next, add half the package of the mozzarella cheese.  Scatter the tomatoes across the entire pizza and sprinkle half of the basil.  Then, add the rest of the cheese.  If you have vegan Parmesan, you can sprinkle that on top too.  Bake according to package directions.  When the pizza is finished, sprinkle the remaining fresh basil on top while the pizza cools off enough to eat.  Slice and serve!!

Nutrition Facts (Approximate) Serves 8, Per Serving: 363 Calories, 5g Protein, 7g Fat, 56g Carbs, 6g Fiber, 18g Iron

Red Lentil Coconut Curry with Spiced Tofu

I've wanted to make Indian food for such a long time and I have so many different things I want to try.  I knew I wanted to cook lentils with coconut milk and add tofu to it.  Then I started adding all kinds of different ingredients I had laying around and I ended up making smorgasbord of delicious flavors in one pot.

 Red Lentil Coconut Curry with Spiced Tofu

1 Tbsp Oil
1 Medium Yellow Onion, Finely Chopped
2 Small Bell Peppers, Finely Chopped (I used 1 orange and 1 yellow)
2 tsp Cumin
1 tsp Coriander
1 tsp Cinnamon
1/2 tsp Tumeric
1 Small Can Bamboo Shoots
1 Small (7oz) Can Diced Green Chilis
1 Cup Red Lentils, rinsed and picked through
1 (15oz) Can Coconut Milk
1 (15oz) Can Vegetable Stock
1/2 Cup Cilantro
1 Container Extra Firm Tofu, Pressed and cut into 1/2" Cubes
1 Tbsp Oil
1 tsp Garam Masala

Heat 1 Tbsp of oil in a large saucepan over medium heat.  Add onion and bell peppers and stir to coat in oil.  Add spices and stir until onion is translucent and spices are fragrant.  Add bamboo shoots and green chilis and stir to combine.  Add lentils, coconut milk, and vegetable broth and bring to a boil.  Once the mixture is boiling, lower the heat and simmer for 20 minutes.  Meanwhile, heat 1 tbsp of oil in a large skillet over medium heat.  Add cubed tofu and sprinkle with garam masala.  Saute the tofu until golden brown on all sides, about 5-7 minutes.  Add the tofu to the lentil mixture and continue to simmer until lentils are soft and mixture is thick.  Stir in fresh cilantro and serve hot with fresh cilantro for garnish and freshly made naan for dipping.

Nutrition Facts (Approximate) Serves 8 Per Serving: 258 Calories, 11g Protein, 15g Fat, 18g Carbs, 4g Fiber, 17g Iron

Naan (Indian Flatbread)

I am so excited about this recipe!!  I love naan, and I have been trying to get it right, and today I finally did.  Each time I tried to make it, it ended up too firm or tasting too much like flour.  This naan is soft, slightly chewy, and a bit sweet from the agave, milk and yogurt.

Naan is a flatbread served with foods from the Middle East and South Asia.  It's commonly served in Indian Restaurants with Garlic and Parsley.

Naan

1 3/4 Cups White Rice Flour (Plus more for dusting)
1/2 Cup Tapioca Flour
1 tsp Xantham Gum
1/2 tsp Salt
1 tsp Baking Soda
2 tsp Soy Protein
1 Egg Replacer (1 1/2 tsp replacer + 2 Tbsp Warm Water)
3/4 Cup Non-Dairy Milk (I used Hemp Milk)
1 (6oz) Container Plain Soy Yogurt
1 tsp Agave
1 Tbsp Oil

Sift together the dry ingredients (white rice flour through soy protein) in a large mixing bowl.  Add egg replacement, non dairy milk, soy yogurt, agave and oil and mix on slow speed until well combined.  If the dough is too wet, sprinkle more rice flour until the dough sticks to itself and is no longer sticking to the sides of the bowl.  Usually it balls up on the stirring blade when it's ready.

Preheat a griddle or a large non stick skillet on medium heat and coat with a cooking spray.  Generously flour the surface you will be rolling the dough on, I use a bamboo cutting board.  Wet hands when handling the dough to prevent it from sticking to your hands.  Grab a piece of dough about the size of a golf ball and place it on the floured surface and cover with plastic wrap.

With your rolling pin, roll the dough out into an elongated oval that is pretty thin.  I rolled it to be only a couple millimeters thick.  Pull off the plastic wrap and carefully lift the dough onto the preheated griddle and cook for 3-5 minutes on each side.  If the dough sticks to the surface you are rolling on, you need to flour it more.  Keep a scrapper by your side in case you need to scrape the dough off of the cutting board.

You will know when it is time to flip the dough because it will begin to get bubbly on the surface.  In the picture below, the top bread had just been flipped and the bottom one is starting to get bubbly and will need a couple more minutes before it gets flipped.

Serve warm with a garlic butter, hummus, or with your favorite Indian Dish.

Herbed Focaccia Bread

I bought Bob's Red Mill Gluten Free Pizza Dough at the store a while back, and I have been dying to try it.  But I didn't want to make pizza (of course) I wanted to make Focaccia Bread!  So I raided my refrigerator for goodies to add to my Focaccia Bread and gave it a shot.  Sooooooo good!!  I served it with quinoa noodles tossed in a pomegranate vinegar and tasty olive oil.

Herbed Focaccia Bread

1 package Gluten Free Pizza Crust Mix (Bob's Red Mill, yeast included)
1 1/2 Cups Warm Water
2 Tbsp Ground Flax + 6 Tbsp water (Equivalent to 2 Eggs)
2 Tbsp Olive Oil
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
Olive Oil for Coating Round Pan
Optional Toppings:
Thinly Sliced Onions
Minced Garlic
Roasted Red Peppers
Kalamata Olives
Dried Thyme
Salt & Pepper

Prepare the pizza dough according to the package directions using the yeast, warm water, ground flax, and olive oil.  When mixing the dough, add the dried thyme and dried rosemary.  Leaving the dough in the mixing bowl, cover with plastic wrap and let rise for 20-30 minutes.

Preheat oven to 350F and oil a round baking pan.  I used a round spring form pan.  Add the dough to the round pan and with wet hands mold the dough into a round shape.

Sprinkle Thyme, Salt, and Pepper on top of the round dough and add any toppings of your choice.  I used roasted red peppers, kalamata olives, thinly sliced onions, and minced garlic.

Once all the toppings are on the dough, bake for 40-50 minutes, or until cooked all the way through.  Serve warm with oil and vinegar for dipping.  Enjoy!

Potato Bread Rolls

There's something euphoric about a sweet delicious potato roll along side mashed potatoes, green beans, or corn.  Good old fashion home-style cooking.  I was having a craving for potato rolls today so I decided to bake some up and it went really well!!  These bad boys are great smothered in Earth Balance Buttery Spread and some honey.

Potato Bread Rolls

1 1/2 Cups All Purpose Gluten Free Baking Flour
1/4 Cup Potato Flour
1/4 Cup Potato Starch
1/3 Cup Soymilk Powder
1/3 Cup Potato Flakes (instant potatoes)
1 1/2 tsp Xantham Gum
1 tsp Salt
1/2 tsp Baking Soda
1/4 tsp Soy Lecithin Granules
2 Tbsp Natural Can Sugar
3 Tsp Ener-G Egg Replacer + 4 Tbsp Water (Equivalent to 2 eggs)
2 Tbsp Melted Coconut Oil
1 tsp Vinegar
1/2 Cup Tonic Water
1/2 Cup Water

Preheat oven to 350F. 

Mix dry ingredients in an electric mixer and stir to combine.  In a medium bowl, mix all the wet ingredients together and whisk together.  Add the wet into the dry ingredients in the mixer.  Stir on the slowest speed to incorporate all the wet into the dry.  Stir for a minute, just until well combined being careful not to over mix.  Grease a muffin pan with the oil of choice (earth balance for me) and start dividing dough. 

 Easiest way is to split the dough in halves until you have enough to fill your muffin pans.  I was able to split the dough enough to fill one and a half pans, about 18 muffins.  Bake for 20-25 mins, or until bottoms of rolls are golden brown and a toothpick inserted comes out clean.  Serve warm with Earth Balance Buttery Spread and honey or agave.