Easy Apple Crisp
Fruit Filling
6 cups chopped apples, divided
3 dried figs or dates soaked* in ¼ cup water
1 tsp cinnamon
1/4 tsp cardamom
1/8 tsp nutmeg
1 tsp vanilla
Chop apples with chop wizard (if available or use other chopper or by hand). Place 4 cups in a large mixing bowl. Place remaining 2 cups apples, soaked figs or dates, water, spices and vanilla in food processor or blender jar. Blend until smooth. Pour over bowl of chopped apples. Mix well and transfer to an 8 X 8 cake pan.
Crust
2 cups rolled oats
2 cups chopped apples
4 dried figs or dates soaked in ¼ cup water
1 tsp cinnamon
1 tsp vanilla
Place oats in a mixing bowl.
Blend apples with figs or dates, water, cinnamon and vanilla until smooth. Pour over oats and mix well till all oats are moist. Carefully place crust over apple filling and spread to cover. Bake at 350 degrees for 25 – 30 minutes.
Broccoli Potato Stir Fry (Broccoli Aloo Sabzi)
The only green I had in the fridge was broccoli and I was in the mood for Indian food. I had never used broccoli in Indian food so I went to the internet and found this recipe for Broccoli Potato Stir Fry (aka Broccoli Aloo Sabzi) at www.indianveggiedelite.com. She used oil so I left that out and made a few other changes, including increasing the amount of broccoli and adding some brown rice. I love this dish!
1/2 t cumin seed
1 small onion, finely chopped
1 clove garlic, minced
1/4 pound Yukon gold potatoes, cut in small cubes
1 T bottled medium heat green chilies
1/4 t turmeric
1/8 t hot chili powder (this is straight chili powder not mixed with salt and other spices like most chili powders are)
1/2 t coriander powder
1/2 t cumin powder
1/2 t garam masala
1 cup tomato sauce
3 cups small broccoli florets
2 T apple cider vinegar (I add this to decrease the amount of salt)
Toast cumin seeds in a sauté pan over medium high heat until fragrant. Add onion and sauté until they start to brown. Add garlic and sauté another minute. Add 1 cup water and potatoes. Cover and cook until they begin to soften. Stir in spices and tomato sauce. Add broccoli florets and cook until tender. Stir in vinegar and salt to taste. Serve as is or mix with brown rice.
Simple Italian Greens and Grains
Having food sensitivities has made cooking so simple. It’s still delicious and I love it! I’m not sure I’ll ever go back to my old ways once I’m able to add more foods.
This is a super healthy dish that gives me the taste of Italian. I’ve listed the “Base Ingredients” that I can tolerate and then have listed additions if you are able to tolerate those foods.
Base Ingredients:
1 small onion, chopped
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 bunch rainbow chard, coarsely chopped
1 1/2 – 2 cups cooked long grain brown rice or millet
2 Tbsp. chopped fresh basil or 1 – 2 tsp. dried
1 cup (or more) tomato sauce or canned chopped tomatoes
2 Tbsp. apple cider vinegar
Chopped fresh spinach
Sauté onion in sauce pan over medium high heat for 3 minutes until it starts to brown. Add garlic and cook an additional minute. Add 1/2 cup water and chard. Cover then lower heat and cook until chard is tender, only about 3 – 5 minutes. Stir in desired amount of grain. Add 1 cup or desired amount of tomato sauce or chopped tomatoes. Stir in vinegar. Salt to taste. Serve mixed with a small amount of chopped raw spinach.
If it’s summer time and you have tomatoes galore, instead of tomato sauce or canned tomatoes, add 2 cups chopped fresh tomatoes. (Don’t add 1/2 cup water) Cook 5 minutes then add chard. Add a little water if needed to keep from sticking. Cook until greens are tender then add grain.
Additions if tolerated:
4 sliced mushrooms added with greens
Fresh or dried oregano
Deep Dish Tortilla Pie
I’ve been making this tortilla pie for years and it’s always a hit. I often use black beans instead of pinto and swap out the flour tortillas for corn and make it into a Enchilada Casserole.
This recipe is in my cookbook Whole Food Goodness.
1 large onion chopped
2 cloves garlic minced
4 cups chopped broccoli
1 4 oz. can mild green chilies
1 can no-salt diced tomatoes
5 tsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp oregano
1 6 oz. can tomato paste
2 cups fresh or frozen corn
3 cups cooked pinto beans
Sea salt
4 Ezekiel Tortillas or other whole wheat tortilla
1 Recipe Seed Cheeze Sauce
Sauté chopped onion, over medium-high heat, in large pan until it starts to brown. Add garlic and cook one more minute. Add 1/2 cup water and broccoli and cook until broccoli is tender. Add more water if needed to keep from sticking. Once broccoli is tender, add remaining ingredients up to beans. Cook 5 – 10 minutes. Salt to taste. Add more water if needed for moisture.
In a cast iron skillet, pour Seed Cheeze Sauce to cover the bottom of the skillet. Lay one tortilla in the skillet and top with 1/3 of the vegetable mixture. Drizzle cheeze sauce on top. Do this with the two remaining layers but instead of topping the last vegetable mixture with cheeze, place a tortilla on the top, then cover with remaining cheeze sauce. Bake at 300 degrees for 20 minutes. Serves 8-10.
Vegan Gingerbread Cookies
The original recipe in my cookbook Whole Food American Favorites calls for 1 cup of cashews instead of 1/2 cup of pecans or walnuts and does not include beans. This makes the cookie more flat like a sugar cookie. The recipe here has a cake-like texture. Still delicious and less fat. If you have a nut allergy, use hemp seeds in place of the pecans or walnuts.
Check out my YouTube video on how to make these here.
1 cup rolled oats
3/4 cup pitted dates
1/2 cup pecans or walnuts
1/4 cup cooked garbanzo beans
2 T molasses
1 T apple cider vinegar
1 t baking soda
3/4 t ground ginger
1/2 t cinnamon
1/4 t nutmeg
1/2 t vanilla
Grind oats, dates, and nuts in a food processor work bowl until crumbly. Add remaining ingredients and process to a dough. Scoop dough with a cookie scoop or spoon and place on a cookie sheet lines with parchment paper. Bake at 350 degrees for 10 minutes.
Chicken Style Cauliflower Gravy
This gravy is wonderful served over Thanksgiving Chic Pea Loaf or Cauliflower Mashed Potatoes. This recipe is from my cookbook Whole Food American Favorites.
1 pound cauliflower florets
1/4 cup raw sunflower seeds
2 T Chicken Style Seasoning (page 100)
1 1/2 t onion powder
Sea salt
Steam cauliflower in a covered pot with 1/2 cup water until tender. Blend steamed cauliflower, steam water, and remaining ingredients with 1 cup water until smooth. Add 1 more cup of water. Blend to mix. Heat if needed.
Cauliflower Mushroom Gravy
This gravy is great served over my Cauliflower Mashed Potatoes, Thanksgiving Chic Pea Loaf, or Holiday Lentil Loaf, and is in my cookbook, Whole Food American Favorites.
1/2 head cauliflower
1 t onion powder
1/2 t garlic powder
1/4 cup nutritional yeast
1/4 cup raw sunflower seeds
1 cup chopped mushrooms, cremini or white button
1 t dried thyme
Sea salt
Break off cauliflower florets into large pieces and steam in 1 cup water until tender. Transfer cooked cauliflower and steam water to blender jar, along with onion powder, garlic powder, nutritional yeast, and sunflower seeds. Blend until smooth. Set aside. Sauté mushrooms and thyme in 1/4 cup water until mushrooms are tender. Combine the cauliflower mixture with the mushrooms. Stir in more water to reach desired consistency. Salt to taste.
Thanksgiving Chic Pea Loaf
A perfect main dish for your Thanksgiving feasts! Serve with my Cauliflower Mushroom Gravy or Chicken Style Gravy. All these recipes are from my cookbook Whole Food American Favorites.
2 cups cooked mashed yam
1 medium onion, finely chopped
2 cups chopped mushrooms, cremini or white button
2 stalks celery, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
4 cups cooked chic peas (garbanzo beans)
1 cup rolled oats
1/2 cup chopped raw walnuts
2 T nutritional yeast
2 T organic tamari or balsamic vinegar
2 T tomato paste
1 T spicy brown mustard
1/2 t dried sage
1 1/2 t dried thyme
1/2 t dried rosemary, crushed
1/4 cup chopped fresh parsley
1 t sea salt
1/2 t black pepper
Bake yam at 350 degrees for 1 hour 15 minutes until soft. Set aside to cool. Sauté vegetables in 1/4 cup water until tender. Transfer to large mixing bowl. Add remaining ingredients, including baked yam, and mash with a pastry cutter until the mixture becomes sticky and holds together. Press into a 9 x 13 baking pan lined with parchment paper. Bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes. Let set for at least 20 – 30 minutes before serving. Serves 10 – 12.
Figgy Oat Bars
After being on an elimination diet for a year I learned to be totally satisfied with fruit for dessert. However, when my fig tree produced an over abundance I wanted to try making some kind of dessert. I took a Banana Oat Bar recipe that I have and used figs instead of bananas, left out the nuts and dates and it worked great!
25 figs, trimmed (leave on skin)
1/4 cup of red flame grapes (For extra moisture and sweet. I had an abundance of them as well.)
2 cups rolled oats
1 t baking soda
1 t cinnamon
1 T apple cider vinegar
Blend figs, grapes, and vinegar in a high-powered blender until smooth. The seeds in the figs make this very thick. Place oats, baking soda and cinnamon in a large bowl and mix well. Pour pureed fruit over oats and mix so that all the oats are moistened. Transfer batter to an 8 X 8 cake pan and bake at 350 for 15 – 17 minutes. Cool before cutting.
Green Spanish Rice
On an elimination diet I always have cooked rice and sweet potatoes on hand. For this recipe I use the yellow fleshed sweet potatoes instead of orange. They have a firmer texture and believe it or not, replace the texture of beans, which are often not tolerated by those with food sensitivities. This is one of my more advanced stage recipes. I wasn’t able to add tomatoes or chili powder until after a year. When I was finally able, halleluia!
Cooked short grain brown rice
1 small baked sweet potato, cut in 1/2 inch cubes
1 onion, chopped
1 clove garlic, minced
2 tomatoes, chopped or can chopped tomatoes
1 t turmeric
2 t chili powder
4 cups finely chopped broccoli
1 small bunch cilantro, chopped
1/4 t black pepper
Salt to taste
Sauté onion in dry pan until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and broccoli. Cook until broccoli is tender. Add sweet potato and desired amount of rice, cilantro and pepper. Heat through if needed. Salt to taste.
A nice addition is chopped almonds or pumpkin seeds.
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