Mung Bean and Quinoa Soup

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Inspired by: http://www.rachaelray.com/recipe.php?recipe_id=5474

Ingredients

1/2 cup whole green mung beans

1/2 cup quinoa

2 tablespoons coconut oil

1 shallot, minced

1/4 teaspoon asafetida

2 teaspoons ground turmeric

2 teaspoons dried dill weed

5 cups vegetable broth

2 large handfuls chopped kale and spinach (1 handful kale, 1 handful spinach)

1/2 of a juicy lime or lemon

Salt and pepper to taste

Method

Soak mung beans in water at least 1 hour before cooking. Rinse the mung beans and quinoa under cold water.

Heat the coconut oil in a pot over medium heat and add the shallot. Cook until translucent, about 5 minutes. Stir in the asafetida, mung beans, quinoa, turmeric, and dill, and cook for a few minutes until heated through. Add the vegetable stock and bring to a boil, cover and cook at a very gentle boil, stirring occasionally, for 40 minutes. The beans should be starting to split open.

Add the kale and spinach to the pot and return to a boil, reduce the heat and simmer, covered, for about 10 minutes. Add salt and pepper to taste. Ladle the soup into bowls and squeeze in equal amounts of lemon or lime juice and serve.

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Pumpkin Season!

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It was Canadian Thanksgiving last weekend and in my family that means pumpkin pumpkin pumpkin! Some of my relatives came to visit from Toronto for the holiday and I was so excited that I thought I would try out some new pumpkin recipes. I searched through cookbooks and over the internet to find a recipe that I thought my stomach would enjoy as well as something my family would like. I came across these two recipes and I thought I would give them a try. Pumpkin soup from wheatfreemom and pumpkin pie from ohsheglows and they turned out great! Both recipes call for canned pumpkin, but I believe fresh is always better, so I made them from two sugar pumpkins. My uncle has never been a huge fan of the pumpkin we serve every year, but I gave him a bowl of soup to try just in case, and guess what? he ate the whole thing and asked for seconds! If you’re not a big pumpkin eater, I would suggest substituting the pumpkin with butternut squash for the soup. I haven’t tried it myself, but I’m sure it would be just as delicious! Below are the recipes for both. Enjoy 🙂

Pumpkin Soup:

1 796mL can pumpkin puree

1 400mL can coconut milk (reserve 3-4 tbsp. of coconut cream from the top of the can to garnish the soup)
4 cups gluten-free vegetable broth
2 tbsp. maple syrup
½ tsp. dried ginger
salt and pepper, to taste
pumpkin seeds, as needed to garnish the soup (allot approximately ½ tbsp. of seeds for each portion)

Start by combining all of the ingredients from the pumpkin puree to the dried ginger in a medium to large size pot. Place it on the burner and bring the soup to a boil over medium heat, stirring occasionally. Once it starts to bubble you can turn the heat down to a simmer. Season with salt and pepper to taste and serve. Garnish with a drizzle of the reserved coconut milk and a sprinkle of pumpkin seeds on each bowl.

From: http://wheatfreemom.com/blog/recipe-gluten-free-vegan-pumpkin-coconut-soup/

Pumpkin Pie Filling

**I cheated a little and bought a gluten free pie crust instead of making my own 🙂

2 & 1/4 cup canned pumpkin (not pumpkin pie filling)

1/2 cup natural cane sugar or brown sugar

1/4 cup full-fat coconut cream (or almond milk)*, softened

1 tbsp Earth Balance, softened

1/4 cup pure maple syrup (other sweeteners may work, but the flavour will change slightly)

3 tbsp arrowroot powder (or cornstarch)

2 tsp vanilla extract

2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

pinch of ground cloves

From: http://ohsheglows.com/2011/11/20/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/#ixzz2i8fLFdyI

Thanks wheatfreemom and ohsheglows for the great recipes!!

Apple Peanut Butter Sandwich Without Bread

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I found this recipe for a gluten free alternative to a peanut butter sandwich. Just use apple slices instead of bread!

Ingredients

2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon lemon juice (optional)
3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola

Method

If you won’t be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown.

Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

From: http://blog.wayspa.com/wayspa-recipe-tuesdays-apple-peanut-butter-sandwhich/

Red Lentil Stew with Beets Recipe

ImageA few days ago I was looking for a recipe that would boost my energy level and in particular was searching for a recipe that had lentils. I’m not usually a fan of beets, but I decided to give it a try. I didn’t happen to have any beets on hand so I substituted them for beet powder and it turned out quite delicious! Here is a link to the site: http://www.greenster.com/magazine/red-lentil-stew-with-beets/

Hearty Red Lentil Stew with Beets:

1 C dried red lentils
½ C quinoa
½ medium beet root, shredded
1 inch piece of ginger, chopped
¼ C diced red onion
1 bay leaf
4 C water
1 Tbsp coconut oil
½ tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric powder
Fresh lime wedge, black pepper and rock salt as garnish

Place lentils, quinoa, shredded beet, ginger, onion, bay leaf and water in a pot.  Bring to a boil, reduce heat and simmer for 20-30 minutes.  During the last 5-10 minutes, heat coconut oil in a small separate skillet.  Lightly saute cumin seeds, coriander and turmeric for 1-3 minutes on medium heat (making sure they don’t burn).  Add oil & spice mixture to the red lentil stew and mix.  I do a little taste test here and sometimes add more spices plus a little salt and pepper 😉