Talk Trash

Sunday, October 21, 2012

GF, Vegan Meal Bars

1 ½ cup whole raw almonds, unpeeled
1 banana, peeled
¾ cup raw whole dates, pre-soaked one hour
½ tsp fennel seeds
1 tbsp ground cinnamon
1 ½ tbsp ground flax seeds
1 ½ tbsp chia seeds
Add all ingredients with the exception of the chia seeds. Process until smooth then fold in chia seeds until well mixed. Layout on a sheet of parchment paper creating a bar about 3”x6”. cover with plastic wrap and freeze overnight or the minimum of 2 hours. Cut into three bars. Thaw slightly before eating, SO good!

Tuesday, October 16, 2012

Leek and Acorn Squash Pizza


I know I really should make my own GF pizza crust from scratch. It would save money, packaging etc. If you have a recipe you want to substitute, go right ahead. For now I’ll stick to my Bob’s simply for convenience and quality. A mother of a nine month old doesn’t always have that sort of time:/. Anyhow, this pizza is sweet and savory- one of my favorite combos. Not to mention (but I am anyway) the textures! Crunchy, creamy and juicy (is that a texture?). I’m usually a four slices kinda girl (so what, I’m a runner!) but this pizza fills me up in two! Our family is obsessed with pizza. Here’s my way of stretching that obsession throughout the seasons:) Eat up!
1 package Bob’s Red Mill pizza crust mix
2 tbsp olive oil
2 tbsp ground flax mixed with 12 tbsp warm water (Eggs for crust)
½ package firm tofu, drained
½ tbsp dried basil
¼ tsp sea salt
½ tbsp nutritional yeast
1 tbsp fat-free vegan mayo (I use Nayonaise brand)
½ tbsp low fat vegan butter
Apprx. 1 tbsp soy milk (use as much as needed for desired consistency)
Black peeper and salt to taste
½ cup chopped spinach
½ acorn squash, roasted and chopped
¾ cup leek, chopped
10 garlic cloves, roasted and peeled
½ large tomato, thinly sliced
Sprinkle of black, roasted sesame seeds and red pepper flakes
Preheat oven to 350 degrees.
Peel the outer layer from garlic head, trim tops off all the cloves and wrap in aluminum foil. Wrap squash in foil. Place directly on oven rack and roast until tender. Remove from oven and completely cool before handling. Make crust according to package. While dough rises and vegetables cool, prepare sauce. Add Tofu, lemon juice, basil, salt, nutritional yeast, mayo, butter and black pepper into a food processor. Blend while slowly incorporating the soy milk until a smooth saucy texture is achieved. When veggies are cooled, peel garlic and dice squash into small cubes. Spread pizza crust out on a prepared pizza pan/ stone. Bake for 5-7 minutes without toppings. Remove from oven and spread on sauce, place all veggies evenly on pizza. Top with tomatoes, sesame seeds, black pepper and red pepper flakes.

So many pretty colors!

Saturday, October 13, 2012

Gluten Free Vegan Pizza "Roll"

1 Package Bob’s Red mill Gluten free pizza crust mix
(2 tbsp ground flax + 12 tbsp warm water to replace eggs)
2 tbsp olive oil
3-4 tbsp Vegan cream cheese (I use Tofutti Brand)
1 sprig fresh oregano, leaves removed
4 cloves roasted garlic, chopped
½ tbsp red pepper flakes
10 kalamata olives, sliced
¼ onion thinly sliced
2 artichoke hearts, roughly chopped
Approx. 15-20 baby spinach leaves
Sprinkle of Daiya cheese (optional)
Mix together pizza ingredients according to package. Skip the rise. Wad up dough onto a sheet of plastic wrap that’s been lightly greased; about 12 in. long. Spread dough out with hands as much as possible. Powder with rice flour and roll out until approx (w)7” by (l)12” by ½” thick. Mix together ‘cream cheese’ oregano leaves, roasted garlic and red pepper flakes. Spread mixture out evenly on dough sparing ¼ inch at bottom- This is vital to help keep your roll sealed when cooking. Evenly place toppings on dough, again sparing the bottom ¼ in. Carefully and tightly roll dough towards the naked bottom (lengthwise) letting the plastic wrap and gravity guide you. When dough is rolled, wet your fingers and press end closed. Place on a prepared cookie sheet or pizza stone seam side down. Bake for about 20 minutes at 350 degrees or
until fork comes out clean when poked in middle. You may also want to turn over for the last 5-10 minutes of cooking to ensure evenness. Remove from oven and let it cool for 5 minutes before slicing (a bread knife works great!) Serve with your favorite sauce or the recipe that follows.
7 Heartbreakingly ripe roma tomatoes, roasted
1 sprig fresh oregano, leaves removed
3 basil leaves, chopped
2 tbsp olive oil
Remainder of the roasted garlic not used in your roll
Dash of black pepper and sea salt to taste
Add all ingredients into a food processor. Pulse until everything is evenly distributed. Pour into sauce pan, bring to a rapid boil on high, reduce heat and let simmer for 15 minutes.
*Cooking tip: cut the tips off a whole head of garlic, rub olive oil over exposed garlic, wrap in aluminum foil and bake in oven at 400 degrees until golden brown. Slice tomatoes in half, lengthwise, and lightly coat with oil. Broil on high until skins show first sign of blackening. Allow garlic and tomatoes to cool completely before handling.

Monday, October 1, 2012

Butternut Squash Soup with Tofu Triangles

Fall has got to be my favorite season. The smells, the ambiance, the cuddly sweaters but mostly the indulgent food. I pamper myself with warm soups, fresh breads, pies, cinnamon and squash of every kind. Here is a favorite of mine that helps ease into fall. Butternut squash soup with tofu triangles.
1 medium butternut squash; peeled, seeded and cubed
2 cups cooked lentils
2 cloves garlic
1 small white onion
1 tbsp extra virgin olive oil
1 celery stalk, chopped
1 carrot, chopped
4 cups vegetable stock
1-2 tsp black pepper (or to taste)
1/4 tsp fine sea salt (or to taste)
1 block extra firm tofu, drained and pressed
olive oil, for coating
1 tbsp Daiya cheese (or any vegan cheese you prefer)
For the soup:
Heat olive oil, on high, in a large pot. Add in garlic, onion, celery squash, lentils and carrot. Cook for about five minutes. Reduce heat to low add in enough vegetable stock to cover veggies. Bring to a boil then reduce heat to low. Simmer until veggies are tender. Blend contents in blender until smooth. Return to pot and add in remaining vegetable stock until desired consistency is reached.
 For the tofu:
Cut block of tofu in half (down the middle. You'll be left with 'two' blocks of tofu, only thinner). Cut each half into triangles. Coat with olive oil and sprinkle with vegan cheese. Broil on high until browned, then flip and brown. Serve with soup!