GF V Pasta Bean Soup

Tomorrow we are celebrating my son’s 14^th birthday with his friends.   I am grabbing pizza for the boys and then we are proceeding to the Linkin Park concert.  If I am going to survive these wild teenage boys – I must fuel up first.  Since I am working all day tomorrow and only have a small window of time to eat (but no time to cook), the easiest way for me to get my fast food is to make a hearty soup in advance.  I like to do this in the crock pot as it is very little maintenance and I can make a big enough batch to freeze the extra which will give me fast food on those nights that I am on the go.  When making dry bean based soups in the crock pot, I prefer to make them on days that I am home so I can keep an eye on the liquids.

GF V Pasta Bean Soup

4 cups vegetable broth

1 cup uncooked brown rice pasta (I use fusilli from Trader Joes)

1 cup dry pink beans

1 cup dry white navy beans

1 celery stalk, chopped

1 medium sized onion, chopped,

2 cloves garlic, chopped

1 cup spinach (fresh or frozen)

1 can chopped tomatoes

2 bay leaves

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp dried bail

½ tsp dried sage

½ tsp black pepper

¼ tsp sea salt

Water as needed

Parma for garnish (faux parmesan found at Whole Foods or online specialty stores)

Throw everything except pasta, Parma and water in crock pot and let it go on high heat.  Keep an eye on it and stir about every hour.  If you see the liquid is looking low, add 1 cup of water or more if necessary.  The beans will soak the liquids so you need to make sure there is thin layer of liquid on top.  Soup is done when beans are fully cooked, about 4- 6 hours.  Add past in and keep cooking additional 30 minutes.

Garnish with Parma before serving.

Transfer left over soup into freezer safe container and freeze.  When I know my evenings are packed with meetings and playing chauffeur, I pull a container of soup out in the morning and let it defrost all day in the refrigerator.  You can also defrost it in the microwave in a microwave safe container.  Reheat the soup in the microwave or on the stove.  If you noticed your liquids have been absorbed more into the beans after you have defrosted your soup, add a little water when reheating.

My Lazy Quinoa Dinner

It is one of those nights.  I am exhausted and the last thing I want to do is cook.  I live in a blended family as in I don’t eat gluten or animal products and my family does.  My husband mastered the art of feeding a vegan (pasta, bbq veggie burgers, amazing soups and salads and of course vegan dessert) but now that we throw this whole gluten free thing in and me being sick of everything, he only knows how to go to the local Thai restaurant (which he did twice last week).  So back to my point, if I want to eat, I need to make it.  As mentioned in earlier, I am sick of everything.  It is cold and rainy out so I need something warm and I don’t want to hit the local Thai place AGAIN.  The kids are getting frozen pizza, my husband Kevin is heating up the left over split pea soup (I had that for breakfast so I don’t want it again). My pantry is low since pay day is not until tomorrow so I don’t have any of those fast just heat ‘em up foods.  Ooh but I spot some Quinoa and I have some crimini mushrooms, frozen peas, spinach and vegetable broth.  I even have tofu but am way too lazy to strain it tonight.  So Quinoa it is and it is fabulous and easy.  One pot and I am fed something warm and yummy. 

My Lazy Quinoa Dinner

1 cup dry Quinoa

1 cup vegetable broth

1 cup water

2-3 handfuls of vegetables (anything will do from fresh to frozen; mushrooms, onions, peas, carrots, corn, spinach, etc.)

1 clove garlic, chopped or pressed or if you are super lazy like me, a generous dash of garlic powder

Dash of salt

Liberal dash of pepper

Splash of Tarmari

Tofu if you are not too lazy strain and cut it

Throw it all in a pot and let it go.  Once it starts to simmer, reduce heat and cover for 10-15 minutes.

I know – it’s not rocket science, but hey, if it took me this long to figure it out, maybe there are few others just figuring it out too.

GF/V Peanut Butter Chocolate Chip/Chunk Recipe

I am definitely not a writer, as a matter of fact, quite illiterate at times, but I am hungry and want to share my experiments and finds with you.

I find eating Gluten Free Vegan can be quite daunting at times.  I am obsessed with food.  It is not always as easy as just pulling something out of the refrigerator.  Yes, I get sick of fruits and vegetables.  I love them, but get sick of them.  I want cake just like everyone else at the party, but if I want it, I need to make it.  I am embarrassed eating out with a group, especially for work functions.  I am always singled out and seem to end up eating lettuce with olive oil and lemon.  When traveling, I pack my bulk trail mix and plan to survive on trail mix alone.  My only saving grace is living in California which tends to be tofu friendly and I do have the option of getting tofu on that salad.  I am sick of being hungry.  I am going to focus and learn how to eat out, what kind of restaurants to look for and I will share what I learn with you.

I am a working mom which keeps me busy, but my goal is to share at least one recipe or eating out tip with you a week.  You will find I can be very specific on brand name ingredients.  Feel free to use your own favorite, but for best results, stick to these brands.  I have tried and tested many brands and tend to stick to the ones that create the best results.  I am however always open to suggestions.

This week, I will share my V/GF Peanut Butter Chocolate Chunk Cookies with you.  They are smokin!  Even my non V and non GF family and friends LOVE them!

Peanut Butter Chocolate Chunk Cookies

Ingredients:

1/4 cup of Earth Balance Buttery Sticks

1 1/2cups Bob’s Red Mill all purpose flour

1/4+ 1/8 tsp. Bob’s Red Mill xanthan gum

1/2 cup vegan organic sugar

1/2 cup vegan organic brown sugar

1/4 cup unsweetened organic applesauce

3/4 cups drained organic peanut butter

1 tsp. gluten free baking powder

1 tsp. gluten free pure vanilla extract

1 ½ cups gluten free chocolate chips or gluten free chocolate chopped into chunks (can use semi-sweet or dark)

1/4 cup + more if necessary vegan organic sugar for rolling

Preheat oven to 350°F.

In large mixing bowl, mix Earth Balance Buttery Sticks, 1/2 cup sugar, 1/2 cup brown sugar and peanut butter.  Add flour and xanthan gum, mix well.  Add applesauce, baking powder and vanilla.   Mix until creamy.  Add in chocolate chips/chunks.  Mix until well combined. 

Scoop dough with a dough scooper or Tablespoon.  Form into 1/2 inch diameter ball.  Roll ball in sugar and place on ungreased baking sheet.  With the palm of your hand, gently press down to form 1/4 inch thick circle.  Repeat, spacing cookies 1/4  inch apart on baking sheet.

Bake for 14 minutes.  Transfer to cooling rack immediately.

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