Tasty Thursday: My Version of GF/Vegan Cholent

Reading about Cholent on one of the blogs I follow, Frugal and Kosher, got me curious about a vegan version.  I found a recipe to get started with, then modified it with what I had on hand in the kitchen.

I put the following into the crockpot:

4 cups water
2 cups TJ's hearty vegetable broth
9 garlic cloves, chopped
1 tsp. dried parsley
1 tsp. caraway seed
1 tsp. applewood smoked salt
4 twists on the pepper mill
2 bay leaves
2 cups red lentils
1/2 lb. bag of matchstick carrots
3 large organic russet potatoes, cut into chunks
1 jar TJ's pizza sauce
1/2 can black beans

The black beans were leftover from last night's meal.  I had planned to add another can of red kidney beans but the crock pot is so full I'm thinking if it needs something more I will toss more beans in at the end.

While this is cooking we tossed a batch of these molasses cornbread muffins into the oven to serve with the soup.  The batter filled my Lodge cornbread pan, mini muffin pan and small loaf pans.   I use blackstrap molasses so we get a little extra iron from that plus the benefit of cooking them in the cast iron pans.  The sub for whole wheat flour was my favorite, most convenient GF blend, Bob's Red Mill.

Tasty Thursday: GF, Vegan Scallion Pancakes

Just had these delicious gluten-free, vegan scallion pancakes.  The only changes I made from her recipe was that we had no sesame oil so I used white truffle oil and the flour blend was Bob's Red Mill.  They're delicious!

Tasty Thursday: Sweet Red Lentils and Rice

Another easy crockpot recipe.  I got my inspiration here.

Into my crockpot I tossed:

2 1/2 cups red lentils (1lb. bag)
4 cups liquid (I used 1/2 cup orange juice, the rest water.  Would have used a whole cup OJ if I'd had it.)
1 tsp. powdered ginger, organic
1 heaping teaspoon dried local garlic flakes
4 Tbsp. local honey
A good shot of Bragg's Liquid Aminos
2/3 cup rice, uncooked

Turned the pot on Low and let it sit for four hours.  If I hadn't been sleeping I might have taste tested it and turned it off a little earlier.  The rice started to get a little gummy, but overall I'd rather have that than crunchy, undercooked rice.

It came out quite tasty!  Hubby added a little margarine to his, which made me want to try that too, but I prefer it just straight out of the crockpot.  Each of us had two bowls and there is some left for folks to take to work for lunch if they'd like.

Enjoy!

Tasty Thursday: Oven Baked 'Fried' Rice

I found this recipe today and just couldn't wait to try it.  This is one of those recipes that you can throw in just about whatever your taste dictates and you'll enjoy it.

I used:
white rice
can of pineapple chunks, drained (it was in juice and nothing else, so I drank the juice for dessert)
bunch of scallions, sliced
Bragg's Liquid Aminos
oil
bag of frozen peas
bag of broccoli florets, thawed

Mix your items together in a large bowl, coat your cookie sheet or glass casserole with vegetable spray, place in 350F oven.  Stir every 20 minutes until done, mine was in about an hour and twenty minutes.

I served this with edamame pods on the side.  Next time I'm planning to shell the edamame and put them in the mix.  Have fun with it!

Waste Not Want Not Wednesday: Christmas Tree Shop $10 off $50

You know I like to reduce waste as much as I can, well this coupon will help us not 'waste' too much money at Christmas Tree.  It will load as a PDF.  Enjoy saving a few dollars on your holiday shopping!

Tasty Thursday: Watermelon/Kale Juice

We're doing a juice cleanse - for the first time! - and made this tonight.  It is quite yummy.  Maybe you'd like to try it.

Watermelon/Kale Juice

1/2 organic CSA round watermelon
8 stalks organic CSA curly kale
2 apples (we used macintosh simply because that was what we had on hand)
1/2 lemon, peeled
1 beet, peeled

Juice, then pour over ice and enjoy.

What a gorgeous, vibrant, green color this juice has.

Tasty Thursday: Vegan, Gluten-Free Crockpot Macaroni & Cheese

Yesterday I came upon this recipe.  If I had to choose a handful of foods to be stranded on an island with, Mac 'n Cheese would definitely be on that list.  Along with pizza, kale salad, broccoli and fresh fruit.  Hey, no one is ever gong to see me on this island, right?  So I don't have to worry about my appearance after eating all that starch.

But anyway, I read all the comments and saw that modification for the recipe is definitely possible so I was excited to put this in my crockpot right away.  My daughter stopped in and helped me decide what ingredients we would use.  Here is what went in the crock:

4 cups Trader Joe's GF pasta
Roughly 4 cups Daiya cheese, equal parts cheddar and mozzarella ***see update***
A few twists of pink sea salt from the TJ's grinder
A handful of dried farm parsley
Roughly 1 teaspoon dried garlic bits
8 Tablespoons Earth Balance ***see update***
1 1/2 cups almond milk
1/2 cup vegetable broth
1 cup water

Just prior to putting the lid on:

I'm wondering if I'm going to regret stirring it, if perhaps the pasta won't cook if it isn't at the bottom covered with fluid.  We shall see...

UPDATE:

You can see how oily the finished product is.  Next time we're going to go with three cups Daiya and no Earth Balance. All the pasta cooked fully, however some were more al dente than others so you definitely don't want to stir the ingredients when you put them in the crockpot; leave the pasta at the bottom so it cooks evenly in the liquid ingredients.

I cut up a few slices of organic farm tomato and topped my bowl of Macaroni & Cheese with it.  Boy was it yummy.   If it lasts the day (we are all home so it might not) I will pack up some to take for lunch tomorrow.