Mexican Salsa/Salad:
Mix together:
1 cut up orange colored pepper
2 cans black beans, rinsed
1 can corn, drained
1 28 oz can Diced Tomatoes, drained
2 avocadoes chopped up in pieces
1 red onion chopped in pieces
Dressing:
1/2 tsp pepper
1 tsp salt
4 Tbls fresh lemon juice
1 Tbls red wine vinegar
2 Tbls olive oil
Mix and then mix with other ingredients. Add cumin to taste and serve with blue corn chips as salsa or just eat as salad.
Yeast Dough Recipe:
3 1/2 cups of Flour - I use Bob's Red Mill Wheat & Gluten Free All Purpose Flour, if using this flour you need to add 1 1/2 teaspoon of Xanthan Gum per cup of flour.
2 1/4 teaspoons Instant Yeast - I found Gluten Free Quick Dry Yeast in the baking section at the grocery store
1 tablespoon Sugar
1 tablespoon Salt
1 1/4 cups Warm Water - at 110 degrees F
2 tablespoons Olive Oil
In a food processor (or blender), combine the flour, yeast, sugar, and salt and pulse to blend. Add the water and olive oil and pulse just until the dough comes together. Transfer to a lightly floured work surface. Kneed the dough for 1-2 minutes to form a smooth ball. Place in an oiled large bowl, turn to coat the dough with the oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and very spongy, about 1 1/2 hours.
Turn the dough out onto a lightly floured work surface, punch down, and knead into a smooth cylinder. Divide in half and kneed each half to form 2 smooth balls, dusting with flour if sticking. Cover with a kitchen towel and let rest for 10 minutes.
Storage Tip:
Place each ball in a resealable plastic bag and refrigerate until ready to use, up to overnight. Return to room temperature before proceeding with a recipe. To freeze the dough, wrap in plastic wrap before placing in the bags and freeze for up to 2 months. To thaw, unwrap the dough, place on a plate and let stand until it reaches room temperature and begins to rise again, about 3 hours.
Rosemary Focaccia Recipe:
1 tablespoon Coarse Cornmeal
1 ball Yeast Dough - at room temperature, from recipe above
2 tablespoons Olive Oil
2 teaspoons minced Fresh Rosemary
Coarse sea salt
- Shape the dough: Sprinkle the cornmeal evenly over an 11x17 inch rimmed baking sheet. Place the dough on the prepared sheedt. Press down on the center, and, working from the center outward, push and stretch the dough evenly to the edges of the pan. (If the dough is difficult to handle, set it aside, covered, for 10 minutes and try again.) Cover the flattened dough with a damp kitchen towel and let rise for 15 minutes.
- Bake the focaccia: Place a rack in the lower third of the oven and preheat to 450*F. Make dimples in the dough with your fingertips. Drizzle with the oil and sprinkle with the rosemary and a small amount of salt. Bake until golden brown, 15-18 minutes. Cut the focaccia into pieces and serve warm or at room temperature.
ENJOY!
Greek Pita Pizzas
2 whole wheat pita breat
2 Tbls olive oil
2 tsp red vinegar (balsamic is fine too)
1 garlic glove
1/2 tsp oregano
1/4 tsp basil
1/2 c torn spinach
1/3 C feta cheese
1 small tomato
Brush pitas with 1 Tbls oil place on a baking sheet. Broil 4 inches from heat for 2 minutes.
In bowl combine vinegar, garlic, oregano, basil, and remaining oil. Spread over pitas...top with spinach, cheese, tomatoes. Broil 3 minutes longer
optional: I like to saute onion, peppers, and mushrooms and add it to the pizzas. You can add or take out according to your taste. These are super yummy!!
THREE BEAN SOUP
1 large onion
1 med green pepper
4 garlic cloves
2 tsp olive oil
1 can kidney beans
1 can refried beans
1 can black beans
1 cup chicken broth
3/4 salsa
2 tsp chili powder
1/4 tsp pepper
GOODIE BALLS
1/2 c. peanut butter
1/2 c. honey
1/2 c. cocoa powder or carob powder
1 c wheat germ
1 c peanuts or almonds (chop)
1/2 c sunflower seeds
Roll into balls and into coconut and refrigerate
Raw Vegan Chocolate Pudding
2 small ripe avocados
1/2 - 3/4 c. blue agave nectar
1/4 c. raw cocao powder (or carob if you prefer)
2 T. coconut cream concentrate
1 T. alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
banana or strawberry slices for garnish
Place everything in a VitaMix or high power blender or food processor and blend on high until very smooth. You may need your temper to move the contents a little so the motor doesnte bog down on you. Most Vita Mix blenders come with one.
Keep stored in an air tight container in the fridge. Enjoy!
Quinoa-Stuffed Peppers
Serves 8
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
Directions
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
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