Gluten-free Corncakes

Gluten-free Corncakes

1/2 c. corn meal
1 c. chickpea four (besan)
2 tsp baking powder
1/2 tsp sea salt
1 tsp cumin
grinding of black pepper
1/3 c. finely diced onion
1/8 c. finely diced pickled jalapeno pepper
1 flax egg (1:3)
1 c. soy milk

lightly grease cast iron griddle with 1/2 tsp. coconut oil or your preferred oil for each batch. This recipe will make twelve 1/4 c. corncakes.

Mix all ingredients together until well combined and it forms a thick but loose batter. Spoon 1/4 c. for each pancake onto a hot griddle. Cook until golden brown and flip to cook the other side likewise. Enjoy with a bowl of your favorite beans!

Eggplant & Kale Curry (done in the style of Saag Aloo)

Eggplant & Kale Curry

1/2 med onion
4 cloves garlic
1 tsp grated ginger root
1/4 c. water
1 onion, sliced thinly
1/2 red bell pepper, chopped
1 tomato, diced
5 tsp tumeric
7 cups sliced baby eggplant
1 tsp salt (to taste)
2 bunches Kale, washed well and de-ribbed, then torn into small pieces

Process garlic, 1/2 med onion, and ginger root in food processor until smooth. Water saute' until translucent and then add thinly sliced onion, red bell pepper, tomato, tumeric, eggplant, and salt. Cover and simmer until eggplant softens. Add kale and cook until tender. Adjust seasonings to taste and serve with rice.

Mung Dal, Mattye Style!

Mung Dal

2 c. split yellow dal
8 c. water
4 cloves garlic
1/2 onion
1 1/2 tsp grated ginger root
1/2 red bell pepper, cubed
1 tomato, cubed
2 - 2 1/2 tbsp ground cumin
1 tbsp dry mustard
2 tsp tumeric
1 tsp crushed red pepper
sea salt and cracked black pepper to taste
* fresh coriander (cilantro) for garnish if desired

Process garlic, onion, and ginger in food processor until smooth. Spoon into a large pot and water saute' until translucent. Add all remaining ingredients except salt and simmer until dal softens and begins to break down. Salt to taste. Serve with basmati rice.

Guiltess Tacos in Baked Shells

Guiltless Tacos in Baked Shells

corn tortillas
black beans (see recipe from yesterday's blog)
1 avocado
2 roma tomatoes
1 jalapeno pepper
5 green onions
juice of 1 lime
lettuce mix
salsa & hot sauce of your choice

Lay tortillas on oven rack so that the middle sits over two wires, and the edges are allowed to drape below. You should be able to place 8 per rack. Rack should be no lower than middle of oven. Turn oven on to 350 degrees and cook until tortillas form into taco shapes and become crisp. Turn oven off and leave oven door open a crack to cool.

Fill with warmed black beans and top as desired:

Guacamole: 1 avocado, 1 roma tomato, 2 green onions, 1/4 jalapeno pepper, juice of 1 lime. Mash or process in food processor
Chop remaining onions, tomato, and jalapeno - plate as topping choices.
Serve with lettuce, salsas, and hot sauces of your choice!

Cornmeal Crusted Tofu Tacos & Black Beans

Cornmeal Crusted Tofu
(inspired by a recipe in Veganomicon by Isa Chandra Moskowitz)

Begin Oven at 350 degrees
End by toasting on broil

1 lb extra firm tofu (drained/pressed/frozen/thawed completely)

1 c. unsweetened organic soy milk
2-3 tbsp. cornstarch or arrowroot

1 c. yellow cornmeal
1 tbsp. Tajin original (found in produce - a blend of dried chiles, lime, and salt)
1 tbsp. cumin
zest of 1 lime

Slice the tofu into twelve planks. Combine soymilk and cornstarch or arrowroot until well blended. In a separate bowl, combine cornmeal, Tajin, cumin and lime zest. Dip tofu planks first in soymilk mixture and then in the cornmeal mixture and place in an oven safe baking dish. Bake at 350 degrees for approximately 30 minutes, then switch oven to broil to toast the cornmeal.

Serve wrapped in lettuce leaves with tomato slices, avocado, onion, and fresh jalapeno slices and/or salsa.

**for a more traditional Southern flavor, season with poultry seasoning and omit the Tajin, cumin, and lime zest. Serve with rice and a bean gravy, plus a vegetable side!**

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Black Beans

1 lb black beans (soaked overnight & drained)
1/2 c. chopped onion
5 cloves garlic, chopped
1 jalapeno pepper (deseeded and chopped)
1 tbsp cumin
1/2 c. red wine
juice of 1 lime
sea salt & black pepper to taste

Dry saute'/sweat the onions, garlic, and jalapeno until they begin to caramelize. Deglaze with wine. Add beans and spices except salt. Save lime juice until just before serving. Cover beans with water to no more than 1" above the beans. Cover with lid and simmer until beans soften. Add salt to taste. When ready to serve, squeeze in the lime juice and stir.

Brown Rice & Lentil Burgers with Honey Roasted Carrots

Brown Rice & Lentil Burgers

1 1/2 c. water
1/2 c. lentils

2 c. water
1 c. brown basmati rice

3 cloves garlic
1 medium white onion, diced
2 red bell peppers, diced
1 tsp sea salt
1 tsp chili powder
2 tbsp Mila (milled chia)

Pre-cook the lentils until soft and the rice until the grains open (about 40 minutes).

Pre-heat oven to 350 degrees.

In a large mixing bowl, combine the garlic, onion, red bell peppers, sea salt, chili powder, and chia. Add cooked lentils & rice, and form into patties, placing on a cookie sheet. (do not use foil - they will stick) Bake until they begin to brown.

If desired, you may spoon some organic pasta sauce over the burgers and continue to bake 10 more minutes. Can be served as is or on buns as burgers.


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Honey Roasted Carrots
oven 350 degrees

2 bunches organic carrots, peeled and ends cut.
Honey (or your natural sweetener of choice)

Place carrots in a shallow baking dish and drizzle with honey. Cover with foil and bake until carrots are tender, then remove foil and allow to lightly caramelize. Serve as a side dish.

Pinto Beans

Pinto Beans (feel free to halve this recipe)

1 two lb bag dry pinto beans (soaked overnight)
1 onion - chopped
3 garlic cloves, chopped
1 jalapeno - seeded, chopped and roasted
zest & juice of 1/2 lime
2 tbsp chili powder
1/4 tsp cayenne
2 tbsp cumin
1/4 c. red wine
sea salt & black pepper to taste

Dry saute' the onions and garlic. Add beans, chili powder, cumin, cayenne, lime zest & juice, roasted jalapeno, wine, and enough water to cover plus an inch. When beans soften, season to taste with sea salt and black pepper.