~CREPES ~ THESE ARE FILLED AND THERE ARE MANY OPTIONS

~CREPES ~
THESE ARE FILLED AND THERE ARE MANY OPTIONS

 

These are simply scrumptious!  

You can use this batter and make many variations to the filling. 

When I personally eat them I like to use Kale, Tomatos and Potato, homemade Vegan Cheese  or Eggplant, Tomatos and Basil.  These were created for the family so they are not Vegan, like I ate.  But the batter is great with so many variations so have fun creating with it.

BATTER:





1/4 or so of Organic Pablano Pepper diced small
2 Organic Schallots diced small
1/4-1/2 Cup Organic Cilantro finely chopped
1/4 tsp Thyme
2 Pinches of Tumeric
1/2 tsp Baking Powder
1 3/4 Cups + 2 Tbl Organic Garbanzo Bean Flour
1/2 tsp salt
1 Tbl + 1 tsp Olive Oil
Enough Water to create a runny batter that still has consistancy.  Remeber you will be swirling this batter around in a fry pan or Crepe Pan.

Combine all ingredients in bowl.  Get consistancy correct and set aside while you create your filling.


FILLING:



For this batch........................

1 Tbl Olive Oil 
2 Cloves Garlic, pressed
2 Linguisa Sausages, out of casing and broken into pieces.  Certified Organic and Gluten Free (You can find these at your local Health Food Store or Farmers Market).
1/2 Organic Red Pepper Chopped
1 Ear Organic Corn Non-GMO take kernels from cob
1 tsp Chili Powder
1 Cup chopped Kale

Add Olive Oil to Fry Pan, get nice and hot.  Add garlic and stir until fragrant.  Add broken Linguisa and cook until almost cooked through.  Add Red Pepper and Corn, Chili Powder and cook until hot.  Turn off heat, add in Kale and stir.  Kale should wilt.



TO MAKE THE CREPES:

Check your batter if it has thickened add a very tiny bit of water to loosten back up.

Heat another fry pan or Crepe pan and add a little oil.  I use coconut oil from a spray in my pan.  Once oil is hot add about 1/2 cup of batter to the pan and swirl pan around immediately to spread out the batter into a thin layer.  Cook until there are holes showing in the crepe.



Once you see the holes add about 1/4 cup of your cooked filling to one side of the Crepe and fold the side that does not have your filling up and over the filling side to cover and create a half circle.  Cook for 1-2 minutes and then flip and cook the other side.  This will help insure that the inside of the Crepe is cooked through.  Make sure not to burn.



Remember you can add anything you would like to the center of these Crepes.  I have done ham, hash browns and Vegan Cheese.  Spinach and Mushroom.  Chicken with Basil, Red Peppers and Yellow Squash.  As well as the Vegan styles I mentioned above.  Kale, Tomatos and Potato with homemade Vegan Cheese or Eggplant, Tomatos and Basil.  Tomato sauce with Green Peppers, shredded Carrots, Vegan Motzarella and Basil.  You can use whatever your heart desires!


SAUCE:  If you like Sauce.

1/2 Cup Vegan Gluten Free Sour Cream
1 Clove Garlic Pressed
1 tsp Chili Powder
2-4 Tbl Cilantro.  To your taste.
Pinch Salt
You can ad a hint of lime.  Just enough to barely taste it.

These are also great with Peach or Mango Chutney!

ENJOY!



SHRIMP AND PINEAPPLE TACOS

SHRIMP AND PINEAPPLE TACOS
WITH BLACK BEAN SALAD

 



 

 

Well, a big hit and they were all gone! 

I am Vegan and especially don't eat anything that swims.  

I would say with how fast these disappeared, I'd try them!

 

SHRIMP TACOS:

 

Pre Heat Oven to 450*

 

1 1/2 lbs Shrimp, Peeled and De-veined No Tails

2 Tbl Olive Oil

1/2 Fresh Pineapple, cut into chunks

2 tsp Cumin

1 tsp Cayenne

 

As many corn tortillas as you would like to eat with this meal.

 

Combine all into a roasting pan and toss to coat.  Roast 4-5 minutes each side, turning.

 

BLACK BEAN SALAD:

 

15oz about 1 3/4 cups organic dried Black Beans soaked over night and then cooked salt until soft.  Or you can use 1 15.5oz can of organic Black Beans

2 Green Onions chopped small.  White and Green Parts.

1/2 Lime, Juice Squeezed

1Tbl Olive Oil

Salt and Black Pepper to taste

 

Combine all in a bowl, set aside and let sit while making Tacos.

 



How Much Do You Know About Bee’s and Celiac?

Bees are great and honey is sweet.  It helps to build up an immune system and is great for baking and cooking and is absolutely fabulous for adding to wounds as a healing and antibacterial agent.

BUT WHAT ABOUT FOR CELIAC’S!?!

When Bees collect Pollen they travel from 7-12 miles from their hives to collect pollens.  These wonderful and gorgeous little creatures do not have cameras on them and therefore we do not know all of the Pollens that they are collecting and incorporating into their Honey.    When a honey is named something like Sage or Mountain or Orange honey it is because the bee keeper has the bee’s hives in an area where the predominant availability is for a certain type of pollen.  Again do not be fooled they do not have cameras on them and there is no way to control where the bee collects pollen from.

There is wild and farmer grown wheat, barley and Rye all over the place.  Especially in certain states where they grow, lots of hay and grains.  A bee can collect from anywhere in its radius of collection.  Therefore we cannot control if a bee is actually collecting pollen from grains a celiac is not supposed to ingest.

I used to sell honey.  I would go to markets and street fairs and sell to the general public.  This is how I have met so many people with Celiac and other food allergies.  This is also how I figured this out and then did a little reading research and studied bees and honey. 

As wonderful as bees are and as fabulous as their honey is I noticed that the more I ate at my events while explaining how great the honey and its healing properties were, the cruddier I felt.  Once I threw it out I felt sooooo much better.  So I began to do surveys on people with allergies.  Had people try the theory and I can say that 46 out of 52 people with the Celiac or Gluten allergy that I had join in felt like crud too until removing the honey from their diet.

So just another tid-bit on what not to eat from experience only!  But if you eat honey and you still don’t feel great, try taking it out of your diet for a few weeks and see whathappens.

GLUTEN FREE VEGAN CHILI

GLUTEN FREE VEGAN CHILI

 

This is a wonderful Gluten Free Vegan Chili.  Easy to make with tons of flavor.  Hearty and good for any time of the year.

1 Tbl Olive Oil
1 Organic Medium Purple Onion, Chopped
3 Organic Cloves of Garlic peeled and pressed
4 Tbl Chili Powder, Divided
3 Tbl Cumin, Divided
1Tbl + 1 tsp Paprika, Divided
1 1/2 tsp Thyme
2 Organic Carrots, sliced
3 Organic Stalks of Celery
1 Large Red Bell Pepper, sedded and chopped into medium sized pieces
15 oz dried Kidney beans soaked over night, about 1 3/4 Cups or one 15oz can
15 oz dried Garbanzo beans soaked over night, about 1 3/4 cups or one 15oz can
4 Organic Tomatos chopped or one 15oz can
16 oz Organic Tomato Juice in bottle not a can

Heat Oil in large pot at medium high, add onion and cook until soft and shiny, add garlic and cook for 30 seconds until fragrant.  Add carrots and cook until they begin to soften stirring occasionally, add celery and peppers, stir and cook for 2 minutes.  Add 3 Tbl Chili Powder, 2 Tbl Cumin, 1 Tbl Paprika, 1 1/2 tsp Thyme.  Stir and cook until veggies soften.  Add tomatos, Kidney and Garbanzo Beans.  Stir and cook until beans are warm.  Add Tomato Juice and stir.  Heat until a slight boil.  Simmer for 10 minutes stirring frequently.  Add 1 Tbl Chili Powder, 1 Tbl Cumin, 1 tsp Paprika stir.  Lower heat to low and simmer for about 20 minutes.

Let sit for about 5-10 minutes before serving.

Fabulous with Corn Bread or Homemade Crackers.

**  You can add green bell pper to this dish as well and or more of the kidney or garbanzo beans.

***This is a person recipe and is copy righted.  Please cook and enjoy.****

ENJOY!

 



GLUTEN FREE CHICKEN IN JERK SAUCE ROSEMARY AND GARLIC MASHED POTATO'S

GLUTEN FREE CHICKEN IN JERK SAUCE

ROSEMARY AND GARLIC MASHED POTATO'S

ROASTED BROCCOLI & CAULIFLOWER

 

This is a Gluten Free Dinner.  It is not Vegan, due to the Chicken but even the Chicken is Certified Gluten Free from Mary's Chicken's.

Jerk Sauce can be used on anything from Tofu to Chicken, Steak or Fish.  Hubby tell's me that is tastes great on grilled shrimp too!

 

 

 

 

 

 

 

 

FOR THE JERK SAUCE:

1/4 C Olive Oil

1/4 C Red Wine Vinegar

1/4 C Fresh Squeezes Lime

1/4 C Tamari

1 8oz Can Organic Tomato Sauce

2 Large Organic Chipotle Chiles, Canned in Adobo Sauce

1/4 C Agave Nectar

1 Tbl Ground Cumin

1/8 tsp Cayenne

1 tsp Dried Thyme

1/2 C Water

 

Add all ingredients to a food processor or up right blender and process to puree for 30 - 45 seconds.

In a sacudepan over medium heat simmer the sauce stirring often unti it has reduced and thickened to about 2 cups. (I don't always do this step)

Store in refridgerator in an airtight conatiner for uo to 3 weeks.



 

FOR THE CHICKEN:

 

You can use any pieces of the Chicken that you would like, Skin on.  I used Leg's with Thigh's.  Because that's what my husband likes.  I am Vegan.

 

Leaving the skin on, boil the chicken for 8-12 minutes checking a couple times between the 8-12 minutes depending on how much is in the pot and how big the pieces are.  Once chicken is done pull from water, set into a good sized bowl and let cool. (You can save this water and add veggies to make a great GF Chicken Broth).  Once cooled take the skin off of the chicken, dump any water from the bowl and set the chicken back in the bowl.  Cover chicken in the Jerk Sauce and Marinade for at least an hour. 

 

Chicken in Gluten Free Jerk Sauce

When done marinating you can either grill the chicken or bake it.
It seems that grilling gives the best taste and texture.  Grilling also does not dry out the chicken.
Grill the chicken for about 4 minues on each side, or until hot, basteing the chicken on each side.

To Bake: Preheat oven to 325 and set chicken in a glass baking dish of choice.  Baste chicken and cover before you put it into the oven.  Cook for about 12-15 minutes checking frequently and basting each time you check the chicken.  I use the sauce from the bowl I marinated in.  Take foil off for last 3-4 minutes of baking.

Let chicken rest for 3-5 minutes before serving.  

You can warm and use any jerk sauce that you did not add to the chicken marinading as extra sauce for those who like more sace on their chicken.


FOR THE POTATOS:

Chop about 1 1/2 lbs. Potatos into small chunks ( I use Yukon Gold but you can use red), add to a large pot and cover with water.  Cook to boil.  Boil until potatos are soft.  Drain Potatos and add them back to pot or to a bowl.  Add 1/4 cup Dairy Free Milk such as Rice or Soy (I use Rice), 2 Tbl SoyFree, GF Free and Dairy Free replacer spread (Earth Balance) mash or whip potatos until smooth.  Stir in 2 cloves of pressed garlic and 1 Tbl fresh chopped Rosemary.  Serve.

FOR THE BROCCOLI & CAULIFLOWER:

I use the Florets.
Preheat oven to about 500 or broil.
Add 1 lb. of Broccoli and Cauliflower mixed to a roasting pan or glass dish.  Add chunks of Soy Free, Dairy Free, GF dairy replacer spread (Earth Balance) , black pepper and salt to taste.  Cut a paper bag to fit the top of the entire roasting dish and place on top of it.  Set in the hot ovenfor about 15 minutes checking and stirring at about 8 minutes.  Broccoli should look a little brown and start to look crunchy.  If 15 minutes is not enough roast/broil until Broccoli starts to brown.  Serve.
You can add other Veggies such as peppers, sqaush and brussle sprouts.  If adding Brussle sprouts veggies will take about 20-25 minutes.

 Broccoli and Cauliflower with pads of butter before covering and roasting

 

 

 

 

Covered Broccoli and Cauliflower with paper bag.

 

 

 

 

Broccoli and Cauliflower after roasting.

 

 

ENJOY!

Gluten and Alcohol...........

Many people think  that if an alcohol is made without a gluten grain, such as wine, then they are safe.  NOT TRUE!

Many alocohols are made with glutens such as beer, whiskey, some vodkas.   Many are made without gluten such as wine, rum and tequila. 

So how do the alcohols that are made without gluten contain gluten.   Well that is actually very simple.  Many of the barrels that alcohols are cured in are glued shut (closed) with a glutenous substance somewhat like glue that actually contains gluten.  Glutenous flours are used to make the glue like substance that glues the barrels shut.  Therefore the glue gets into the slcohol and cross contaminates the wines or other alcohols.  Not all companies do this, however 8 out of 10 do.  If there is something you love to drink out there I suggest you contact the company and find out.  Someone just answering the other line most likely will not know so it is always good to ask to speak with the brewer or creator of the alcohol you are inquiring about.

Wineries also plant a secondary crops between their vines.  Usually a forage hay which contains wheat and barley.  Watering, cutting and tilling back the soil adds the gluten into the soil and therefore gets into the vines of the grapes and into the grapes.   There are companies out there such as JLohr who do not plant a second crop nor do they use a gluetenous product to close their barrels.

So if you are drinking alcohol and you know you do not have a problem with sulfites and you sometimes feel iky, well the alcohol has most likely been contaminated.

Why Vegan Too? Gluten in the Meat?

When I talk to folks they say, "OK I get the Gluten Free Part, but why Vegan Too"?
Well the turth is that if we are what we eat, then so are they. They being the animals that are fed on grains such as wheat and barley. Even grass fed animal's are fed on grains in the grass' and we can not control what goes into their mouths.
There are companies out there that have tested and know that feeding their animals any type of gluten transfers to their meat, such as Mary's Free Range Organic Turkey's  and Chicken's. But how many farmer's actually do this and guarantee a gluten free diet for their animal's? Not many, as the matter of fact, hardly any at all.
I never felt right until I threw out meat. Many folks I talk to say they have thrown out gluten, taken it completely out of their diet's yet they still don't feel good. Once I explain what I have learned andmy experiences, they kick out the meat too. Nine out of ten times I get a call, usually about three to four weeks later, and there is someone on the other line jumping for joy at how much better they feel. All because they took the meat out too.
Now of course fish does not eat gluten, at least ocean fish does not. So if you want to eat meat, fish is your best bet.
I personally just don't eat anything that swims.