6 days ago
Thursday, October 7, 2010
Most people would consider this a side dish. I thought it was really good on the side of my salad...
This isn't a real recipe, because you just want to adjust the seasonings based on what you like.
Look at that. It's a great fake-out for mashed potatoes.
1/2 head of cauliflower, chopped
Boil the cauliflower until it is fork tender.
Blend it, I used my immersion blender, which still left it a little chunky.
Add the spices to taste.
Tuesday, October 5, 2010
One of the unusual things about my restrictive diet is the recommendation to eat more tofu. Since I basically never ate tofu before, any amount is "more." And it's also an adventure to try some different things.
I have read different recipes and articles and mostly tofu is stir-fried. I have also read about this stuff called tempeh. It is fermented soybeans and some contend that it is better for you than regular tofu. I decided to try it, and I like it because it is not as mushy as tofu is.
Tempeh and Broccoli
1 block of tempeh, cubed
1 head of broccoli, chopped into florets
1 tbs oil
Put a large frying pan on high heat. Get it really hot and pour in the oil. You want enough to cover the bottom of the pan.
Add the tempeh, and cook until it starts browning and getting a little crispy around the edges.
Add the broccoli. You may need to add a little more oil. Cook the broccoli until it turns bright green and even gets some darkening.
Season with salt.
You could serve this over rice or on its own.
Sunday, October 3, 2010
I've been making some super easy recipes this week. And other than being easy, this soup doesn't need much introduction.
1 carrot, sliced
1 rib of celery, sliced
about 1/2 inch of leeks, sliced
1 cup brown lentils
3 tbs apple cider vinegar
2 tsp sea salt
1/2 tbs oil
2 bay leaves
4 cups water
Take all the ingredients and dump them in your crockpot. I cooked mine on high for about 3 and a half hours. You can do it for about 8 hours on low. When it is done, the lentils will be soft.
Friday, October 1, 2010
Since it's time for fall, I decided pumpkin muffins would be good. Now I know, I already have a pumpkin muffin recipe. But unfortunately that one is not working with my restrictive diet. So I just modified this zucchini muffin recipe slightly.
(Secretly, I think it's better with pumpkin).
As you saw in the last post, I bought a pie pumpkin and roasted and pureed it myself. I used that for this recipe. I can't find canned pumpkin in the stores yet.
1 cup pureed pumpkin (this was my entire pie pumpkin)
1/4 cup oil
2 tbs almond milk
1/2 tsp vanilla extract
1 cup + 3 tbs almond flour
3 tbs coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp allspice
Bake at 350 for 20-25 minutes.