Tuesday 31 July 2012

Best Ever Tuna Salad

I realize this is a bold claim, but this is by far my favourite tuna salad.  Quick and easy to make this is one of my favourite meals for lunch.



1 can of tuna, packed in water
1/2 granny smith apple, chopped
1/4 cup red onion, diced
1/4 walnut pieces
1 tbsp mayonnaise



Drain the tuna and combine all ingredients.  Serve on any bread you like, if you don't wish to use bread you could have this over a green salad.  Exactly like I said, quick and easy!

Friday 27 July 2012

Dairy Free Pizza For One

When you want a quick lunch or dinner this is perfect, the recipe can be made vegan too. Any of the vegetables can be replaced if you do not like what I used.



1 whole wheat pita
Pizza sauce
1 garlic clove minced 1/2 tsp dried oregano and basil
Dairy free cheese such as Daiya mozzarella shreds
1 cup chopped baby spinach
Chopped mixed peppers
Green olives
6 slices of turkey pepperoni (optional)



Preheat oven to 375F.
Place pita on baking sheet.
Spread sauce, add garlic, basil and oregano
Add spinach, top with dairy free cheese, vegetables, olives and pepperoni
Bake for about 10 minutes or until cheese has melted

Tuesday 17 July 2012

Chocolate and Peanut Butter Smoothie - Vegan

Another smoothie I am having post run tonight.  What could be better than chocolate and peanut butter together in a way that is mostly healthy?  Nothing.  This makes a great snack during the day or dessert.



Serves 2

1 banana
2 tbsp peanut butter, or other nut butter
1/2 cup almond milk
1/2 cup chocolate almond milk

Combine all ingredients in a blender and puree until smooth.

Monday 16 July 2012

Strawberry Rhubarb Crumb Pie - Vegan

I am so happy I found Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero.  Last year I attempted to make a pie, and I think I made one of the worst tasting crusts ever.  I was ready to give up then found this book and thought I would give it another try.  The results were amazing.  I had a hard time sharing this pie with anyone else.  Should you make this pie on a hot and humid day like I did keep everything in the fridge until you're ready to use it, yes this includes your rolling pin.


Crust

Makes one 9 inch pastry bottom crust

1 1/2 cups all purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 cold nonhydrogenated shortening (I used Earth Balance)
4 tbsp or more ice water
2 tsp apple cider vinegar




1. Sift together the flour, sugar and salt.  Cut in the shortening (using forks; pastry cutter; hands or food processor) to form a crumbly dough.

2. Stir together 4 tbsp of the ice water and vinegar, then drizzle a third of it over the flour.  Gently mix to moisten, drizzle in another third of the liquid, and mix to moisten.  Repeat with the remaining mixture until the dough forms a soft ball when pressed together.  If it has not yet come together, sprinkle it with another tablespoon (or more, if needed) of ice water until dough can be gathered into a ball.  Wrap it in plastic wrap or between two sheets of wax paper and refrigerate for an hour.
3. Before rolling out the dough place a 14 inch piece of waxed paper or parchment paper on the counter and lightly sprinkle with flour.  Flatten the dough into a disk and place it in the centre of the paper.  Using a lightly floured rolling pin, roll out the dough in long even strokes to form a circle about 12 inches in diameter.  Occasionally rotate the dough while you're rolling to help form an even circle.
4. To transfer the dough to a pie plate, slide your hand underneath the centre of the paper and quickly flip it onto the plate.  Peel off the paper and gently press the dough into the plate; if necessary trim any overhanging dough edges with a sharp knife, leaving about 1 1/2 inches of dough for the crimped edge.  Crimp the edges if desired.

Filling

3 cups rhubarb, sliced 1/2 inch thick
4 cups strawberries, fresh or frozen, sliced 1/4 inch thick
2/3 cup sugar
2 tbsp cornstarch
2 tbsp all purpose flour
1 tbsp fresh lemon juice



Topping

1 cup all purpose flour
1/3 cup brown sugar
2 tbsp white sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 cup nonhydrogenated margarine, melted

1. Preheat the oven to 425°F.  Combine all the filling ingredients together in a large mixing bowl.
2. In a separate bowl, combine flour, sugars, salt and cinnamon for the topping.  Drizzle in the margarine and use your fingers to combine the mixture until crumbs form.  Some of the topping will still be sandy, which is fine as long as you have mostly big crumbs.
3. Add the filling to the prepared pie shell and top with the crumb topping.  Cover loosely with aluminum foil and poke a few holes in the foil to let the steam escape.
4. Bake for about 20 minutes.  Lower heat the 350°F and remove the foil.  Bake for an additional 30 to 35 minutes.  Filling should be bubbling and the crumb topping should be golden.  Place on a cooling rack and let cool for about 30 minutes before serving.


If you will use frozen berries or rhubarb you will need to keep the fruit frozen until ready to use, use a little more cornstarch and flour and you will likely need to bake the pie for an additional 10-15 minutes.

Served with Vegan Strawberry Ice Cream and fresh strawberries


Sunday 15 July 2012

Pulled Chicken - Dairy Free

We make this recipe often, when in search for something easy for dinner.

Serves 4-6




4 boneless skinless chicken breasts, frozen
1 onion
1 (500 ml) bottle barbecue sauce, vinegar based, such as Diana's
Kaiser rolls


1. Spray a crock pot with cooking spray.
2. Add the chicken, onion and about half the bottle of barbecue sauce.  Cook for 2 1/2 hours on low.
3. Remove the chicken and shred on a plate.  Return to the crock pot.  Add half the remainder of the barbecue sauce.  Turn heat to high and cook 1 1/2 - 2 more hours.  Leave on warm until ready to serve.

You may wish to add coleslaw to the bun to serve this.

Strawberry and Grilled Chicken Salad - Dairy Free

This makes for a wonderfully filling and light meal for these warm summer evenings.



Serves 4

Dressing
1/4 cup olive oil
1/3 cup strawberries
4 tbsp white wine
2 tsp honey


Salad
2 skinless boneless chicken breasts1 tsp olive oil
3 cups mixed greens
1 cup basil leaves, torn
1 cup strawberries, hulled and sliced
1 granny smith apple, thinly sliced
1/3 cup sliced cucumber
1/4 sweet onion, thinly sliced
1/2 cup chopped walnuts, toasted






Directions
Place all dressing ingredients in a food processor and whirl.  Add pepper to taste.
If you do not have a food processor, slice the strawberries and place all ingredients in a blender and whirl.

Preheat a barbecue to medium and brush the chicken breasts with 1 tsp of oil.  Season with some salt and pepper.  If chicken is frozen barbecue 10-12 minutes per side.  If chicken is thawed barbecue for 6 minutes; turn and continue barbecuing for 8-10 minutes more.  Remove and let chicken rest for 5 minutes before slicing.

Heat a small pan over medium heat and toast walnuts for a few minutes, stirring frequently.

Divide mixed greens, basil, strawberries, apple, onion, walnuts and chicken among four plates.  Drizzle with dressing.  Enjoy!

Friday 13 July 2012

Sesame Ginger Tofu with Soba Noodles and Vegetables (Vegan)

I found this recipe in the July issue of Chatelaine, but I have made a few changes to suit my tastes.
If you do not like tofu the tofu can be substituted with two cubed skinless boneless chicken breasts.  Follow the same directions, add the spinach to the wok or pan once the chicken is mostly cooked through.


Ingredients

Serves 4

1 English cucumber
2 large carrots
3 green onions
10 cups baby spinach
1 package firm or extra firm tofu (454g)
2 tbsp sesame seed
4 tbsp maple syrup
4 tbsp rice vinegar
2 tbsp grated ginger
1 tbsp sesame oil
1 box soba noodles
2 tsp vegetable or peanut oil
2 garlic cloves, minced
10 cups baby spinach
1 tbsp soy sauce




Directions

1. In a large bowl mix together half the maple syrup, half the rice vinegar, half the ginger and half the sesame oil.  In a small bowl mix together the remaining maple syrup, rice vinegar, ginger and sesame oil, set aside.
2. Cube tofu and marinate in the larger bowl of sesame ginger sauce.
3. Bring a large pot of water to a boil and add soba noodles.  Cook according to directions on package. Rinse with cold running water.
4. In a small pan over medium heat toast the sesame seeds, stir frequently.  Set aside.
5. Slice the cucumber and carrot into thin sticks.  Thinly slice green onion diagonally.  Mince the garlic. Set aside.
6. Heat oil in a wok or large frying pan over medium.  Add the tofu and sautee until browned, add the garlic and then begin adding the spinach in small batches.  Once spinach is wilted add the soy sauce and small bowl of the ginger sesame sauce.
7. Add the carrots and sautee for about a minute.  Add the cucumber and sautee for a minute.
8. Add the soba noodles and stir.
9. Add the green onion and sesame seeds.  Serve.

Thursday 12 July 2012

Vegan Cherry Almond Smoothie - Soy Free

This will make a wonderful snack.  I am enjoying this smoothie right now after my evening run.  It tastes amazingly smooth and creamy and the flavours meld wonderfully together.  If you like cherries and almond you will love this smoothie.



Serves 2

1/2 cup pitted frozen cherries
1 banana
2 generous tbsp almond butter
1/2 cup almond milk

Place all ingredients in a blender and puree.  Serve.


Wednesday 11 July 2012

Tuna Pasta Salad - Dairy and Soy Free (vegan option)

This makes a great light lunch or side dish on these warm summer days and is quick and easy to prepare.  The great thing about this recipe is that you can use any vegetables you like or have at home.

This recipe will make 4 servings



1/2 box of pasta (multigrain or whole wheat), I used multigrain fusilli
2 carrots, peeled and cut
1/2 english cucumber, sliced and quartered
1/2 cup olives, green or kalamata, you could also mix both
1/4 olive oil
1 can of water packed tuna rinsed or a small can of chick peas drained and rinsed
8 basil leaves, torn
pepper, to taste

1. Cook pasta according to directions on packaging, drain and rinse in cold water.
2. Mix carrots, cucumber, olives, basil and tuna or chickpeas and set aside.
3. Once the pasta has cooled add to the vegetable mix.  Add olive oil and mix together.  Add salt and pepper if you wish.

Monday 9 July 2012

Blackberry Smoothie - Vegan

Serves 1, but the recipe can easily be changed.  This makes for a great breakfast or snack during the day.


1/3 cup crushed ice
1/2 blackberries
1/2 banana
1/4 cup soy yogurt (plain or vanilla)
1/3 cup almond milk, or other non-dairy milk)
1 tsp honey or agave syrup (use only if you want it sweeter and did not used sweetened yogurt or milk)

Blend all ingredients and serve.

Vegan and Soy Free Strawberry Ice Cream

After quite the hiatus from my blog I am back.  The wedding was wonderful as were our 3 weeks in Europe for our honeymoon.  I hope to have more time and be able to post more frequently now.



Ingredients
2 cans of coconut milk (the cans I used were 398ml each)
3/4 granulated sugar
1 1/2 tsp vanilla extract
3 cups of strawberries (I used fresh but I believe you could thaw frozen berries for this recipe)
1. Wash and hull strawberries.  I processed mine in a food processor, it takes just a second or two, you do not want to liquefy them.  If you do not have a food processor quarter the berries.  Set aside.



2. In a saucepan, combine coconut milk, sugar and vanilla extract.  Bring 
to a low boil over medium heat, stirring until the sugar dissolves.  Turn off heat and add the strawberries.




3. Pour into a bowl and refrigerate for 2 to 3 hours, or until very cold.  For faster chilling, place over a bowl of ice water and stir frequently.
4. Transfer to an ice cream maker and freeze according to manufacturer's directions.  If you do not have an ice cream maker you can freeze the ice cream in a metal container until firm, stirring 4 to 5 times during the freezing process.  You may wish to add a few extra hulled and quartered strawberries while the ice cream is freezing.  Follow the directions on your ice cream maker for this.




This ice cream will keep for about one month in the freezer.  As with other non-dairy ice creams you will need to let it sit on the counter for about 15 minutes before you can scoop it.