ITAL VEGGIES! GLUTEN AND DAIRY FREE! VEGAN ~ OF COURSE!

ITAL VEGGIES! 

 

 

SUPER YUMMY!

EASY TO MAKE! TAKES MINUTES!

GREAT AS A SIDE! 
BUT I JUST LIKE THEM WITH A SPOON OR A TORTILLA!

 

 

 

 

 

 

1 Tbl Olive Oil

1 Very Small Organic Red/Purple Onion

2 Clove V Garlic, pressed

1 tsp Oregano

2 Ears of Organic Corn ~ NON GMO

2 Small Organic Zucchinis, chopped small

1 Small Organic Red Bell Pepper, chopped small

Good sized hand full of Organic Broccoli Florets.

1 tsp Organic Gluten Free NON Dairy Vegan Spread (Optional)  Earth Balance is the best.

Fresh Ground OrganicBlack Pepper

 

 

Add Oil to saute' pan and get it nice and hot.  Add Onions and cook until soft shiny but not browned.

Add Garlic and Oregano and cook until fragrant about 30 seconds.  Add the corn and cook about 1 minute.  Add in the Peppers and Zucchini and cook until they begin to soften.  Add the Broccoli and cook until crisp tender.  Turn off heat and stir in Non Dairy Spread and about 3-4 turns on the Fresh Ground Pepper Mill.

 

I eat this with a spoon or a Tortilla.  But great for sides at your BBQ or with Fish!  Anything!  I am Vegan so the Tortilla works best for.  However you decide to eat this dish..............

 

ENJOY!



 

FRESH BLUEBERRY MUFFINS ~ GLUTEN FREE AND VEGAN!

FRESH BLUEBERRY MUFFINS
GLUTEN FREE AND VEGAN!

 

These Amazing Fresh Blueberry Muffins are simply FABULOUS!

They are FRESH, MOIST and SUPER YUMMY!

 

2 Cups Organic Gluten Free Oat Flour
1 1/2 tsp Organic Gluten Free Baking Powder divided
1/2 tsp Salt
1/2 Cup plain unsweetened Organic Gluten Free Apple Sauce
1/2 Cup Organic Gluten Free Flax Meal
1/4 Cup Canola Oil
3/4 Cup lightly packed Organic Gluten Free light Brown Sugar
1/2 tsp Organic Gluten Free Vanilla
1/4 Cup Organic Gluten Free Rice Milk
1 1/2 Cups Organic Fresh Blueberries

Pre Heat Oven to 350 ~  Grease Muffin Tins and set aside.

In Medium bowl combine and whisk thoroughly Oat Flour, 1 tsp Baking Powder and Salt.  Set aside.

In large bowl combine Apple Sauce, 1/2 tsp Baking Powder, Flax Meal, Oil, Brown Sugar, Vanilla and Rice Milk.  Whisk well to thoroughly combine.

Slowly add dry ingredients to the Apple Sauce mixture to combine without over mixing.  Fold in Blue Berries.

Add batter to the Muffin Tin filling each cup about 3/4 of the way.  Bake for 25-30 minutes.  If using a Propane Oven they will take at least the 30 minutes and maybe a few minutes more.  Bake until tooth pick or butter knife comes out of the center of one without showing batter.

 

ENJOY!

 

GLUTEN FREE ~ DAIRY FREE SWEET AND SOUR CHICKEN

GLUTEN FREE ~ DAIRY FREE
SWEET AND SOUR CHICKEN

So what do you do when its too hot to do anything else?
I create recipes, bake and cook. 
That is after the heat subsides.

This is a fabulous and very yummy Gluten Free Sweet and Sour Chicken
recipe that I created tonight!

 

 

 

1 1/2 lbs Organic Free Range Certified Gluten Free Chicken Breasts, cut into bit size chunks

1 Cup Corn Starch  + 3 Tbl for slurry

1 1/2 tsp Ground Ginger

1 1/2 tsp Ground Garlic

3 to 4 Grinds Fresh Ground Pepper

2 Tbl Sherry

 

3 Tbl Oil

 

2 Carrots cut into thin slices

1 Organic Medium Onion, chopped into 1/4 - 1/2 in ch pieces

1 Organic Red Pepper, chopped into 1/4 - 1/2 in ch pieces

1 Organic Green Pepper, chopped into 14 - 1/2 in ch pieces

1 Cup Organic Broccoli Florets, chopped into bite size pieces

1 Can Organic Pineapple Chunks, Juice reserved (juice should make 1 cup)

 

1/4 Cup Red Wine Vinegar

1/4 Cup Apple Cider Vinegar

1 tsp Gluten Free Soy Free Tamari

2 Tbl Organic Gluten Free Ketchup

1/2 tsp Sriacha Sauce

 

Cut Chicken into bite size chunks, put into bowl with the Corn Starch (all but 1 Tbl), Ginger, Garlic and Pepper.  Mix well to coat and then add the Sherry and mix again.  It will look wet.  Add the 1 Tbl Corn Starch and mix again.  Set aside.

 

In a small bowl create slurry by adding 3 Tbl of Corn Starch and enough water to create a smooth slurry.  Set aside.  1/2 - 3/4 cups Water

 

Add Vinegars and Pineapple Juice in a small sauce pan on very low heat and warm to a simmer while cooking other vegetable ingredients.

 

Add 1 1/2 Tbl oil to the Wok or fry pan with high sides and heat until very hot.  Add the Chicken mixture and stir fry until browned and almost cooked through.  Take from pan and add back to bowl.

 

In same Wok or large fry pan with high sides add 11/2 Tbl Oil and heat to very hot.  Add Carrots and stir fry until they begin to soften.  Add the Onions and stir fry until they begin to soften add Peppers and Broccoli and stir fry until they turn a bright color.  Add the Pineapple chunks Cook until hot add the Chicken and turn down heat, stirring occasionally while you finish the sauce.

 

Into sauce add the Ketchup, Sriacha Sauce and Tamari.  Whisk well and then add the slurry.  Cook until the slurry barely begins to thicken and add the entire sauce into the Wok. turn Wok heat back up  and stir constantly until thickens. 

 

Serve with Rice or Gluten Free Noodles of choice.

 

ENJOY!