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Currently showing posts tagged bbq

  • Rosemary & Zucchini Tart

    Dishes like this, that look quite lovely but are actually so easy to make, are great for impressing guests but also impressing yourself.  I've been rethinking what goes into making a "nice" meal lately, and have been working on meals that focus on one or two ingredients, and really let them shine. Here I make a simple gluten-free rosemary crust, press it into a small baking sheet, and layer with rows of colorful zucchini and summer squash. Drizzled with olive oil and sprinkled with sea salt, white pepper, and rosemary leaves, it really lets the fresh zucchini's taste and texture come through. What an easy dinner with a salad, or beautiful summer appetizer for a picnic or BBQ. Drizzle with balsamic vinegar after baking and serve!


    Rosemary & Zucchini Tart

    Serves 4-8 (depending on portions)

    Prep time: 20 minutes Cook time: 20 minutes

    Ingredients:

    Crust:
    1 cup Bob's Red Mill Gluten-free AP Flour
    1/2 tsp salt
    1 tsp crushed rosemary
    1/4 cup coconut oil
    1/4 cup + 1 tsp water

    2 medium-large zucchini/summer squash (I used one green and one yellow), sliced thinly
    1/4 tsp salt
    1/4 tsp white or black pepper
    1 Tbsp olive oil
    1 Tbsp balsamic vinegar


    1. Preheat oven to 375 degrees, lightly oil small baking sheet or pan (I used 9"x9") with a bit of oil.

    2. Combine all dry ingredients for crust in a mixing bowl and add coconut oil. Cut in using fingers or two forks until it resembles coarse crumbs. Add water in slowly, and mix until dough comes together in a ball.

    3. Gently press dough into pan, pushing from the center outwards until it's evenly pressed into all sides. Be patient, it takes a minute or so.

    4. Layer top of tart with alternating rows of zucchini and squash slices (see photos above). Drizzle with olive oil and sprinkle with sea salt, pepper, and rosemary. Bake uncovered in the oven for 15-20 minutes until crust is firm and golden brown, and zucchini slices are lightly browning and cooked through.

    5. Remove from oven and let cool. Cut into squares and drizzle lightly with balsamic vinegar if desired. Serve immediately, or at room temperature. Enjoy!

  • Summer Roasted Red Salsa

    Tired of buying those not very good, expensive salsas in the jar? Homemade salsa really is as simple as it gets. Quarter your vegetables and throw them on the grill or in the oven until roasted (10-15 min). Toss everything in a food processor and blend away! Sooo much better than store bought, and much, much cheaper too! For some smokey flavor I like to add in a bit of chipotle pepper or smoked paprika. You can also add some fruit to brighten it up. Mango and pineapple are both great. Simply cut them up and roast with the veggies. Makes quite a bit and keeps in the fridge for about a week. Perfect summer snack!


    Summer Roasted Red Salsa

    Serves 8-10

    Prep time: 15 minutes Cook time: 20 minutes

    Ingredients:

    1/2 medium yellow onion, cut into quarters
    4 ripe roma tomatoes, halved
    1 jalapeno (or chipotle) pepper, halved (seeds removed if you like a mild salsa)
    3 cloves of garlic, peeled
    1 Tbsp brown sugar (or agave or maple syrup)
    1/2 tsp salt
    1 tsp apple cider vinegar (or white vinegar or lime juice)
    1/4 cup fresh cilantro, coarsely chopped


    1. Heat oven or grill to medium high heat (if oven, 425 degrees). Prepare all veggies and lay them on aluminum foil (on top of baking tray, if you're worried about juice dripping from tomatoes). Cook undisturbed for 10-15 minutes until veggies are starting to brown.

    2. Remove from heat and let cool for 2-3 minutes. Add all veggies and remaining ingredients, sugar through cilantro, to bowl of food processor and process until you reach ideal salsa consistency (some like it chunkier than others). Season to taste and chill for 20-30 minutes before serving. Enjoy!

  • Best Quinoa Veggie Burgers & Pumpkin Seed-Onion Cream

    If you're looking for a recipe for easy to prepare, protein packed veggie burgers that will knock your socks off everytime, then look no further. These fit the bill, and to top it off I've included a recipe for a pumpkin seed-onion cream spread that really is to die for. One of the easiet things you will ever make, and it will become a staple in your fridge for sure. The burgers are packed with high quality plant based protein from the lentils and quinoa, fiber from the veggies, and super anti-inflammatory power from the turmeric. The pumpkin seed spread is full of needed iron and zinc, and provides a healthy dose of healthy fats and protein. It's also completely raw, so it maintains all of it vital nutrients and enzymes. If you don't like the taste of a tiny bit of sweet raw onion, then feel free to leave it out, but i think it adds a wonderful flavor. The spread will keep for about a week in the fridge (if it lasts that long), and is wonderful on crackers or toast, or as a dip for sliced veggies. The possibilities go on and on. Give these a shot!


    Best Quinoa Veggie Burgers

    1/2 c quinoa, rinsed
    1/2 c red lentils, rinsed
    2 cups water
    1 medium yellow onion, chopped
    4 crimini mushrooms, chopped
    1 yellow summer squash (or zucchini), chopped
    1/2 cup corn kernels (optional)
    1/4 cup fresh parsley, chopped
    2 Tbsp ketchup
    1 Tbsp mustard
    1/4 cup coarse cornmeal
    1/4 cup nutritional yeast
    1/3 cup rice flour (or slightly more as needed)
    1 tsp turmeric
    1 tsp paprika
    1 tsp salt
    freshly ground black pepper to taste

    Pumpkin Seed-Onion Cream Spread (Raw)

    1 cup raw hulled pumpkin seeds (will be green)
    1/2 tsp salt
    2 Tbsp nutritional yeast
    juice from 1 lemon
    1 Tbsp raw onion (red or sweet onion work well), chopped finely (optional, if desired)
    1/4 tsp freshly ground black pepper
    water, as needed (1/4-1/2 cup)


    1. Prehat oven to 425 degrees. Lightly oil metal baking sheet with neutral oil like grapeseed, avocado, or canola.

    2. Place quinoa, lentils, and water together in a medium pot. Bring to a boil, then cover pot and reduce to a simmer. Let cook undisturbed for 10-15 minutes until water has been absorbed.

    3. While quinoa-lentil mixture is cooking, saute onions, mushrooms, squash, and corn over medium heat in a bit of olive oil until tender. Transfer to a large mixing bowl and set aside.

    4. When quinoa is done, add to veggies in bowl. Stir to help it cool and add rest of the ingredients. Use your hands, or a large spoon to mix it well.

    5. The mixture should hold together well when you form it into patties. If too moist or sticky add a bit of rice flour a little at a time. Gently form into palm-sized (or smaller) patties, and place on baking sheet evenly spaced apart.

    6. Bake for 7-10 minutes, then flip them over, and bake for another 7 minutes or so. They should be golden brown and crispy. (If you prefer to grill them, bake in the oven for 2-3 minutes each side, to firm them up a bit, then transfer to grill to finish cooking).

    7.For the pumpkin seed-onion cream. In a food processor, process pumpkin seeds, salt, and  nutritional yeast into very fine crumbs/powder. Add lemon juice, chopped onion, and black pepper  and process again for 10-20 seconds. Slowly drizzle in water until spread-like consistency has been reached and continue processing for another 30 seconds to 1 minute until super creamy. Store in glass jar in fridge, use anyway you like.

    8. Assemble your burgers- spreading your bun, bread, or lettuce with pumpkin seed cream, topping with a burger, and adding avocado, tomato, and fresh greens. Sprinkle with sea salt and you're done!

  • Fourth of July Berry Crumb Pie

    Here I have your go-to July 4th party pleaser, pure magic in a pie plate. Stuffed with layers of organic blueberries, strawberries & rhubarb, this pie tops them all. Your fourth of July will never again just be about BBQ and sparklers. So go to the store, get these simple ingredients, and spend about 1 hour making this pie. It is easy to prepare, and breathtakingly delicious. Your friends, family, and BBQ mates will adore you (especially since it's vegan, gluten and soy-free-which means most everyone can eat it, and no one will know the difference) Looks like a long recipe, but it's really not. You can simplify by using only one berry filling (just double the filling recipe), or making it with wheat flour (leave out the xanthum gum). Very easy, enjoy!

    Fourth of July Berry Crumb Pie

    Crust:
    1 1/4 cups Bob's Red Mill Gluten-Free Flour Blend
    1/4 tsp xanthum gum
    1 tsp sea salt
    2 tsp sugar
    1/2 cup coconut oil
    1/8 cup water (or as needed)

    Blueberry filling:
    1 lb fresh blueberries
    1/2 c brown sugar
    1/4 tsp sea salt
    1/2 tsp cinnamon
    1/3 cup white rice flour
    juice from 1 lemon

    Strawberry Rhubarb filling:
    1 lb fresh strawberries (de-stemmed, sliced)
    1 piece rhubarb (about 1 cup, diced)
    1/2 cup brown sugar
    1/4 tsp sea salt
    1/3 cup rice flour
    juice from 1 lemon

    Crumb:
    1/2 cup Bob's Red Mill Gluten Free Flour Blend
    1/4 cup sugar
    1 tsp cinnamon
    1/4 tsp salt
    1/8 cup coconut oil

    1. Begin by preheating oven to 350 degrees and lightly oiling a pie plate with a bit of coconut oil.

    2. Make your dough in a medium mixing bowl, combine all dry ingredients, whisk together. Add coconut oil and cut in with two forks or your fingers until it resembles crumbs. Slowly drizzle in cold water, mixing with your hand, until dough comes together in a moist but not sticky ball. Place in fridge to chill a bit while you make fillings.

    3. On the stove heat two medium pots or deep skillets. To one add all of the ingredients for the blueberry filling, and to the other all of the ingredients for the strawberry filling. Bring each to a low boil, stir well and let simmer on low heat, covered, for about 15 minutes until fruit breaks down and it is thickening, remove from heat and let cool on stovetop.

    4. Meanwhile, place dough in oiled pie pan and use your hands to press it into the place. You want it to be about 1/4" thick and evenly spread out. Use your fingers to shape the rim so it looks nice. Poke a few holes in the bottom with a fork and pre-bake in oven for 10 minutes while fillings continue to cool.

    5. Make the crumb topping by mixing all the dry ingredients in a small bowl, adding the coconut oil, and mixing it gently with your fingers until crumbs form, set aside.

    6. Remove crust from oven, fill with blueberry filling, then strawberry on top. Sprinkle with crumbs and cover with foil. Bake at 350 for 15 minutes, then remove foil and bake another 5-10 until crust is golden and crumbs have crisped up. LET COOL THOROUGHLY before serving! Serve alone or with a scoop of your favorite vegan vanilla ice cream. Happy 4th!