Tag Archives: light

Lemon Batter Dipped Pollock (gluten free)

1 lb pollock fillet
1 cup besan (chickpea flour)
3/4 teaspoon sea salt
pinch fresh ground black pepper
1 teaspoon grated lemon rind (about 1 lemon’s worth)
1 large or 2 small eggs; beaten
water, 1 Tablespoon at a time
canola oil for frying

Rinse pollock fillet, pat dry with paper towels and set aside. In a medium sized bowl combine the dry ingredients and lemon rind, breaking up any lumps with the back of a fork. Add the beaten egg and mix until a thick paste is formed. Add water, 1 Tablespoon at a time, mixing well after each addition until the mixture is comparable to thick and creamy pancake batter. Set aside for 20-30 minutes.

Meanwhile prepare the rest of the meal. I made a lemon fillet of fish sandwich (lettuce, fillet of fish, mayonnaise, ketchup and relish to top) for my husband with a side of light slaw. I enjoyed my gluten free fish fillet on a bed of lettuce and light slaw.

Preheat a large frying pan over medium heat. Coat the pan with canola oil for frying. Dip both sides of each fillet in the batter, allow the excess to drip off and place in the hot oiled pan. Repeat till the pan is full. Fry until the batter sets and becomes golden on the edges, flip and repeat on the other side. Place finished fillets on a plate or platter (on a paper towel to drain excess oil if needed). Continue until all of the fish have been prepared and serve immediately. I had mine gluten free on fresh garden lettuce and Light Slaw (below) while my husband enjoyed his on a roll, sandwich style.

1/2 head green cabbage
1/2 head red cabbage
2 carrots; shredded
1/2 red onion; halved and thinly sliced
1/2 teaspoon sea salt
pinch fresh ground black pepper
4 Tablespoons apple cider vinegar
4 Tablespoons extra virgin olive oil

Finely grate the carrots directly into a large glass or ceramic bowl. Sprinkle with sea salt and black pepper, drizzle with vinegar and oil and toss until well combined. Add the onion and cabbages. Rinse the cabbages, cut in half, remove any “bad” leaves, cut out the interior stem and slice the cabbage into fine strips and add to the dressed carrots. Mix well and set aside.


Vegan Pepper Tempeh Steak


Serve on a bed of greens or as a sandwich.

1 8 oz package tempeh
2 Tablespoons fresh pressed lime or lemon juice
2 Tablespoons ketchup
1 teaspoon prepared mustard
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
pinch nutmeg

extra virgin olive oil for the pan

DSC_0003 DSC_0005
Cut tempeh in half lengthwise then flip on the side and cut in half widthwise. Place in a single layer on a plate or glass dish. Combine remaining ingredients in a small bowl. Spread half of the marinade over the sliced tempeh, flip and spread the remaining marinade on the other side. Set aside while preparing the fried peppers and onions.

2 Tablespoons extra virgin olive oil
1 onion; halved and sliced
3 peppers; cut into 1/4 inch strips- roughly 2 inches long
2 cloves garlic; halved and thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Preheat a skillet with a lid over medium heat while preparing onions and peppers. Pour olive oil to coat the bottom of the pan and add the peppers and onions to the preheated pan. Cover and sauté for 3 minutes. Stir, add the garlic, salt and pepper, cover and sauté 10 minutes stirring occasionally.

Meanwhile preheat a large skillet over medium heat for the tempeh. Lightly oil the skillet with extra virgin olive oil, place the tempeh in the preheated and oiled pan in a single layer and cook until just beginning to brown, flip and cook until beginning to brown on the other side.

Serve tempeh with fried peppers and onions scooped over top on a sandwich (Xav had a slice of swiss cheese on his too) with a salad or cole slaw on the side OR over a bed of greens for a lighter vegan and gluten free meal.

CELIAC Note that Lightlife soy tempeh contains no gluten but is not celiac certified. I believe this is because the 3-grain tempeh contains barley. If you are gluten sensitive, like I am, this is fine but true celiac should contact the company for further information.

Plum Pizza

When summer plums were ripe my mother would make “plum pizza”- pizza dough topped with plums and drizzled with honey or sprinkled with sugar (she even used jam spread thin on top) to give a slight sweetness to the “pie”. It was very nostalgic for me to make this today and smell it baking.
1/2 cup white flour
1 package/ 1 tablespoon active dry yeast
1 teaspoon salt
1 tablespoon extra virgin olive oil
3/4 cup warm water (slightly warmer than body temperature)
1 1/2-2 cups whole wheat (I use white whole wheat) flour
white flour to finish and to flour counter/board

6-8 plums depending on size of plums and pan
honey to drizzle (about 2 Tablespoons) OR sugar (brown or white, whatever your pleasure) to sprinkle (about 2 Tablespoons)

Mix 1/2 cup white flour, yeast and salt together in a large mixing bowl. Add olive oil and warm water. Mix with a wooden spoon or dough hook and electric mixer. Continue mixing and add enough while wheat flour to make a firm dough that releases from the sides of the mixing bowl. If mixing by hand, get your hands in there and knead to form a ball. Cover dough with a kitchen towel and let rise until doubled (about 1 hour).

Brush a 9 to 12 inch baking pan with sides (round, rectangular, square- whatever you have) with olive oil. Punch down dough that has doubled, knead and with a rolling pin roll into a circle or rectangle to fit pan and lay in the prepared pan.

Cut plums in half, remove pit and cut into thin wedges. Arrange wedges, tightly packed next to one another, on the dough leaving half an inch of dough all around. Drizzle with honey or sprinkle with sugar  (or spread lightly with jam). Let rise for 30-45 minutes (till the edge has doubled). After 20 minutes preheat oven to 400ºF with rack in the center of the oven.
DSC_0032Bake for 30 minutes till the edges begin to golden and the plums are soft and juicy. Remove from oven and let cool till easy to handle. Cut and remove from pan or remove from pan onto a cutting board and cut to serve.

Ratatouille with Fried Tempeh Over Quinoa


Ratatouille can be served as a side dish (traditional) or over pasta as a meal. I served it over quinoa (gluten free) with fried tempeh making it into a hearty meal. Mozzarella is a nice option for vegetarians but not necessary for a satisfying meal.

4 Tablespoons extra virgin olive oil
1 onion; diced
1 1/2 teaspoons sea salt
1 Italian pepper; diced
3 plum tomatoes; diced
2 heirloom tomatoes; diced
1 eggplant; cut into 1/2 inch cubes
1 zucchini; cut into 1/2 inch cubes
5 cloves garlic; crushed
1/2-1 teaspoon fresh ground black pepper
large handful fresh basil; chopped (or 2 Tablespoons dry)

Heat a large wide bottom cook pot over medium heat. Add olive oil, onion and salt, stir and cover. Stir occasionally until onions are tender and transparent, about 3 minutes. Add pepper, stir, cover and sauté another minute. Add remaining ingredients except basil and simmer with lid on stirring occasionally so the eggplant and zucchini begin to soften and break up. *this is a good time to start the fried tempeh* Simmer for 10 minutes or until the eggplant and zucchini are tender. Add the basil, stir and continue to simmer an additional 5 minutes.

*To prepare the friend tempeh (be sure to read the ingredients for gluten free, I get the soy and brown rice but there are tempeh varieties that have gluten in them so beware) preheat a large heavy bottom skillet over medium high heat. Meanwhile, cut tempeh into bite sized cubes. Pour a generous amount of extra virgin olive oil in the preheated pan, place the cubes in the hot oil and turn as the edges begin to brown and continue turning until all sides are crisp and golden. You may need to add more oil during the process as the tempeh absorbs the oil. Place pieces that are done in a shallow dish or on a plate to reserve for serving with the meal.*


Blueberry Gluten and Dairy Free Coffee Cake

DSC_00071 cup oat flour
1 cup besan (chickpea flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1 egg
1 teaspoon lemon juice
1/4 cup canola oil
3/4 cup almond milk
1-1 1/2 cup fresh blueberries

DSC_0001Preheat oven to 350. Lightly grease an 8×8 glass baking pan. Mix dry ingredients in a large mixing bowl with a hand whisk or electric beater. Add remaining ingredients except blueberries and mix together with a hand whisk or electric beater until just combined. Pour into prepared baking pan. Sprinkle top with blueberries (they will sink into the batter and bake into the cake).

DSC_0002Place in middle of the preheated oven and bake for 30 minutes (check for doneness by gently shaking pan, if it doesn’t “jiggle” in the middle it is done). Allow to cool then cut into squares for serving. If covering to save for later be sure it is completely cool so there is no condensation that drips onto the cake.

Indian Inspired Rice and Bean Salad

I made this dish, inspired by ingredients used in Indian dishes, for a pot luck party. Pasta salad has been done so many times so this fusion meal was my solution to making a light summer dish that is both vegan and gluten free. Before heading out into the garden I prepared all of the elements then mixed it all together when I came inside to get ready to go. The spoonful Xav and I sampled passed inspection. I hope you enjoy!

1/2 cup red mung beans; soaked overnight
1/2 cup brown basmati rice; soaked overnight
2-3 cloves garlic; crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup apple cider vinegar
1/2 cup extra virgin olive oil
1 yellow bell pepper; diced
2 tomatoes; diced
1/2 cup red onion; minced
large handful parsley (I used flat Italian); chopped
1 carrot; shredded

Drain and rinse beans that have soaked over night, place in a medium sized pot, add 4 cups water, bring to a boil, reduce heat, simmer till the beans are soft (1 1/2 – 2 hours), drain and rinse.

Drain and rinse rice that has soaked over night, place in a small pot, add 3/4 cup water, bring to a boil, reduce heat and simmer till the water has all been absorbed (about 20 minutes).

Meanwhile, mix together ingredients for marinate in a small glass or ceramic bowl; garlic, cumin, coriander, salt, pepper, vinegar and olive oil. Set aside.

Prepare vegetables, place in a bowl, cover and store in refrigerator.

Place cooked rice and cooked and rinsed beans in a large glass or ceramic bowl, add marinade, mix, cover and store in refrigerator to chill.

Add the vegetables to the marinated rice and beans, stir and serve.

Ratatouille; Stewed Eggplant and Garden Vegetables

DSC_00033 Tablespoons extra virgin olive oil
1/2 onion; diced
1 Italian pepper; diced
5 plum tomatoes; diced
2 heirloom tomatoes; diced
1 teaspoon sea salt
1 eggplant; cut into 1/2 inch cubes
4 cloves garlic; crushed
3 Tablespoons fresh basil; chopped
1 Tablespoon fresh oregano leaves; chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried)
1/2 teaspoon fresh ground black pepper

Heat a wide bottom cook pot over medium heat. Add olive oil, onion, pepper, tomatoes and sea salt. Simmer with lid on while preparing the eggplant. Add the eggplant and garlic and continue to simmer with lid on. Prepare herbs and add to the pot and simmer for 10 minutes on low. Add black pepper, stir, remove from heat and serve.

DSC_0004Ratatouille can be served as a side dish (traditional) or over pasta as a meal. We made it into an easy meal with a side of Manchego cheese, a glass of red wine, Xav had it with sprouted organic whole grain bread and I had organic blue corn chips. After delivering Alma to college, picking, prepping and freezing 4 batches of peach pie filling I ran out of both time and energy. Normally I would have baked fresh bread, but…