Tag Archives: from scratch

Simple Slaw with Fried Tempeh and Barbecue Sauce

DSC_0010Prepare the simple slaw first giving it time to marinate. Then prepare the barbecue sauce. Fry the tempeh. Stack and enjoy.

Simple Slaw
1/2 head green cabbage
1/3-1/2 teaspoon sea salt
pinch fresh ground black pepper
3 Tablespoons apple cider vinegar
3 Tablespoons extra virgin olive oil

Rinse the cabbage, cut in half, remove any “bad” leaves, cut out the interior stem and quarter. Slice the cabbage into fine strips and place into a large mixing bowl. Sprinkle with salt and pepper, drizzle with vinegar and oil and toss until well combined. Set aside.

Barbecue Sauce
3 Tablespoons ketchup (homemade)
3 Tablespoons maple syrup
1 teaspoon prepared mustard (I used Grey Poupon)
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon cumin
1/8 teaspoon cayenne (or to taste)

Combine all ingredients in a small bowl. Set aside.

Fried Tempeh
2 Tablespoons canola oil
1 8 oz package tempeh *for celiac- read the ingredientsto be sure it is gluten free, as gluten sensitive I get the soy and brown rice,

Preheat a large heavy bottomed pan (I use cast iron) over medium high heat. Cut the tempeh block in half lengthwise and crosswise.
DSC_0101 DSC_0102Add canola oil and allow to heat. Place tempeh in pan and fry until golden crispy on one side, flip and fry until golden crispy on the other side. Remove from heat.

Scoop a generous serving of the simple slaw onto a plate, place a piece of tempeh on top and add a dollop of barbecue sauce. Not celiac? see below for a great sandwich.

Xav enjoys his tempeh on a sandwich and with a slice of cheese.


Thanksgiving Desserts


1 cup graham cracker crumbs
3 Tablespoons butter
1 8 oz package cream cheese; room temperature
1/2 cup sugar
1 Tablespoon fresh pressed lemon juice
1/2 teaspoon vanilla
2 eggs

1 cup sour cream
2 Tablespoons sugar
1/2 teaspoon vanilla

berries; optional

Preheat oven to 325.
Melt butter, add graham cracker crumbs and stir to combine. Press into a 9″ pie pan lining the bottom and sides.
Beat cream cheese till fluffy. Blend in sugar, lemon juice and vanilla. Add eggs, beating well after each. Pour into crust and bake until firm, for 30 minutes. Test by gently shaking the pie plate to be sure the center is fully baked.
Meanwhile, combine sour cream, sugar and vanilla.
Remove cream cheese base from oven, pour sour cream mixture evenly over the cream cheese base and bake for an additional 10 minutes. Cool completely. Serve with optional berries. *suggestion- make day in advance

2 eggs; lightly beaten
1 3/4 cups (16 oz can) cooked pumpkin
3/4 cup sugar
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 1/2 cups (12 fl. oz.) evaporated milk
1 9″ unbaked pie crust with high fluted edges (frozen or recipe below)

whipping cream

Preheat oven to 425. Combine filling ingredients in order given, pour into pie shell and bake 15 minutes. Reduce temperature to 350 and bake an additional 45 minutes or until a knife inserted in the center comes out clean. Cool. Serve with optional fresh whipped cream. *suggestion- make day in advance

PIE CRUST- one 9″ crust
1/2 cup flour
6 Tablespoons butter
2 Tablespoons water

Combine flour and butter with a pastry knife, cutting until the mixture is finely crumbled. Add the water and combine quickly with a wooden spoon until the dough forms a ball. Chill 20-30 minutes. Meanwhile, prepare filling.
With a rolling pin, roll out into an 11-12″ circle between plastic wrap or parchment paper. This was my mother’s trick to prevent dough from sticking to the counter. Peal plastic/parchment from top side of dough and turn into pie plate/pan. Fold edges to create a double layered edge. Leave edge as is, crimp or flute and fill.

Double the recipe for covered pies. Divide the dough in half then chill. After lining the pie plate/pan let the crust hang over the edge then fill the pie. The top crust can be laid solid over the top with the edges rolled and pinched together -or- cut the top round crust into strips and weave them over the top and end by folding the edges together to seal.

1-1 1/2 lbs apples
2 Tablespoons sugar

Core and slice apples into thin wedges, place in baking dish, sprinkle with sugar and cover with crust (full sheet or strips in lattice)

Masala Scallops, Brown Basmati Rice and Chutney Style Mango and Cucumber Salad

2 ripe mango; pealed, pitted and chopped
2  poona kheera cucumbers; chopped
dash (1/8 teaspoon) sea salt
pinch fresh ground black pepper
pinch ground nutmeg
pinch ground cloves
pinch ground ginger
pinch pepper flakes
1 teaspoon white wine vinegar
1 Tablespoon extra virgin olive oil

Combine all ingredients in a glass or ceramic bowl and allow to rest while preparing the remainder of the meal. I served this over fresh salad greens but it can be served as a side on its own.

1 cup brown basmati rice; soaked for at least 1 hour or overnight, rinsed and drained
1 1/2 cup water
1 teaspoon canola oil
1/4 teaspoon sea salt

Place all ingredients in a pot, bring to a boil, reduce heat to a very low simmer and cook till all the water is absorbed- 20 minutes but check after 15 so the bottom does not burn. Remove from heat and let stand covered for 5 minutes.

3 Tablespoons coconut oil
1/2 cup onion; diced
1 teaspoon sea salt
1/2 cup celery; diced
1/2 cup carrot; diced
2 cloves garlic; crushed
1/2 cup crushed tomatoes
1 Tablespoon ground garam masala
1 lb bay scallops

Preheat a wide bottom pot over medium heat. Add the coconut oil, onion and salt. Sauté covered for 3 minutes. Add celery and carrot, stir and sauté covered an additional 3 minutes. Add the garlic, tomatoes and garam masala, stir and sauté 3 more minutes. Add the bay scallops, bring to a boil, reduce heat to simmer till the scallops are cooked through (no longer transparent) 5-10 minutes. Serve over rice.

Sun Tea is a Healthy Alternative to Powdered Iced Tea

So simple, just plan ahead more than when mixing powder with water. But what is in that powder? And, do you really want that in your body?DSC_0008
DSC_0007 DSC_0009 DSC_0001 Place your tea of choice (I used organic oolong tea for this batch but you can use green, black, herbal) in water and leave on the counter to steep. You can see the process if using a clear glass container. Make it strong, especially if you plan on adding ice, so double the tea to water ratio that you would normally use when you make hot tea. I usually do this first thing in the morning and by noon it is done. Once the tea bags or loose tea has been removed you can drink as is or add a little honey and/or lemon to your taste, stir and enjoy a healthy alternative. Make a single glass or a pitcher full. Store any left overs in the refrigerator.

Gluten Free Pizza Trials

I have missed “real” pizza for a long time. Having tried to make gluten free pizza crust in the past it always tastes fine but the texture is like a fat flat bread. It just isn’t the same as a soft, sink your teeth in dough. Most gluten free pizzas made from scratch look the same, flat. I made a gluten free pizza dough from scratch today that is worth mentioning though my experiments will continue until I figure this out.DSC_0031

1/4 cup quinoa flour*
1/4 cup brown rice flour*
1/4 cup oat flour*
1/4 cup tapioca flour (starch)
1/4 cup potato flour
1 cup warm water
1 Tablespoon yeast
1 Tablespoon brown sugar**
2 Tablespoons extra virgin olive oil
1/2-1 teaspoon sea salt

favorite pizze toppings

Preheat oven to 500. Combine flours and set aside. (*I ground the quinoa, brown rice and oat flours in a coffee mill set aside for gluten free grains, seeds and nuts to making flours in small batches. Convenient and economical.) You will probably have some left over so have a jar handy to store it in.

DSC_0013 DSC_0014Combine warm water, yeast, brown sugar and extra virgin olive oil in a 2 cup or larger container and set aside for 20-30 minutes keeping an eye on the mixture. (** I normally do not put sugar in my bread or pizza dough but in the case of the challenging gluten free pizza dough the sugar helps to activate the yeast.) Once there is a large head of foaming yeast you know it is “alive”.

DSC_0016 DSC_0017  DSC_0019
Place 1 cup of the flour mixture and salt into a medium sized bowl and add the activated yeast. Mix together and continue to add flour until you have a firm and slightly sticky dough. I used a wooden spoon but an electric mixer with dough hook should work too. Set a side and allow to rise. It took only about 30 minutes for mine to double.
Meanwhile generously grease 2 pie plates with extra virgin olive oil.

DSC_0020 DSC_0021 DSC_0022 DSC_0028Add more flour to make the dough firm enough to take out of the bowl, divide in half, form into a ball and then press into the oiled pie plate. Add desired toppings and bake until the crust is golden and the cheese is melted and golden.