I loooove this potato salad from allrecipes.com. It is my all-time favorite potato salad recipe. It has fairly simple ingredients but it does take a while because you have to boil everything and then chill it in the fridge, not to mention peeling the eggs!
When I was in Colorado Springs recently, my friend Sonny made this delicious, traditional Korean dinner just for me. It’s what I always order when we go out for Korean food. Yes, I know it’s cooked and it has rice, thus breaking the rules, but it was delicious nonetheless!
I don’t have the exact recipe she used for the bibimbap, but it was brown rice with poached egg, julienned carrots and cucumber, and spinach sauteed with garlic. I topped it off with tamari. Delish.
She also made a fantastic raw cold Korean cucumber soup with an apple cider vinegar broth filled with thin cucumber and green onion slices. Raw and refreshing!
Maybe one day when I figure out how to have guest authors on this blog, Sonny can post the actual recipes for me. 🙂
Overall, a big 4/5 happy monkeys for this lovely meal.
We grilled out for the Fourth of July and made fantastic black bean burgers. I based this on FatFreeVegan’s recipe, but then amended it quite a bit.
1 can black beans (about 16 ounces), drained and rinsed
1 can chickpeas, drained and rinsed
1/2 cup frozen pepper strips (red, yellow, green)
1/2 cup spinach
1/4 cup onion, chopped
1.5 cup cooked wild rice
1.5 tsp penzey’s chile con carne seasoning (or chili powder and cumin)
2 tbsp ground flax seed
3 tbsp garbanzo bean flour
salt and pepper to taste
Start by sautéing the pepper, spinach and onion in a tablespoon of water, just until they start to soften. Mash the black beans and chickpeas. Add the peppers and onions and the other ingredients; mix well.
Flour your hands with chickpea flour and form into patties. Place on a hot outdoor charcoal grill. Grill until well-browned on each side, turning until done.
This makes about 6 medium-sized burgers. We ate these with sliced tomato, onion and lettuce and they were delish! I give them 4/5 happy monkeys.
Next time: I would like to try to make these grain-free and vegan. So no rice or egg. Unfortunately, these are what help hold these together, which you really need if you make them on an outdoor grill. It might work if we make them on a griddle though.
Check out these fantastically yummy cookies from Girl Gone Primal–visit her original post here. Many, many thanks to her for this delicious recipe. These are currently my favorite cookies. Of course, they are the only cookies I’ve found so far that stays within the No Food guidelines, so they’re the first cookies I’ve had in four months!
These are wonderful plain, but even better with chocolate frosting. The frosting has 1 tbsp agave in it, which at 16 g of sugar per tbsp is crazy cheating, but this made 14 cookies for us, which only amounts to 1.14 g added sugar per cookie. Yeah, I know I’m just trying to justify my bad behavior 😉 We should have used xylitol or stevia instead so as not to feed my candida, but xylitol is gritty and we don’t have any stevia (yet). That will be for next time.
We’ve made these twice in one week so I think that qualifies them for the coveted rank of 5/5 happy monkeys.
1 1/2 cups almonds
1/2 cup of shredded coconut
1/4 cup coconut oil
1t vanilla (ground vanilla beans preferably)
3 tbsp cocoa powder
3 tbsp coconut oil
1 tbsp agave syrup (substitute with xylitol or stevia if concerned about candida)
Preheat oven to 350ºF.
Combine all ingredients in food processor and mix well. Roll dough into a long tube, then slice into 12-15 cookies. They don’t rise much so cut them about how thick you want them in the end. Press them onto a tray lined with baking paper. Bake for 15 minutes or until golden and beginning to brown around the edges. Oil will leak out of the cookies and foam as they cook – this is a good thing! Place cookies on cooling rack lined with paper towel to absorb any remaining liquid, leaving you with light, crisp cookies.
Mix together the frosting ingredients and spread on cookies once cool. Try not to eat them all in one night.
Next time: I’d like to try the frosting with stevia and making these raw. We just got some raw SweetLeaf stevia and a $5 dehyrator from craig’s list, so we’re all set for next time. My only question is what to do about the egg? Not sure if we’ll use it, or if it would even work in a dehyrator. Maybe it’s not even necessary. Any advice, let me know! Otherwise, we’ll just have to experiment and see!
First, let me say: YUM!
Second let me say: Allrecipes, you have failed me again. I had lots of leftover quinoa (who knew 1 cup dry made so much!) and had it in my mind to try quinoa cakes. Looking it up on allrecipes, I found nothing! I used to use allrecipes all the time, but since I changed my diet, I’m finding allrecipes less and less helpful. I’ve taken to simply googling what I want and this time I found lots of great blogs to help concoct my own quinoa cakes (see for instance: Dishing Up Delight’s blog).
This is the recipe I used–it came out great!
– 2 cups leftover quinoa (I had made mine wiht vegetable stock instead of water)
– 1 egg (beat first)
– 1 clove garlic
– 1 green onion, sliced thin
– 1/2 teaspoon Italian seasoning
– salt and pepper to taste
– olive oil for frying
Mix everything together in a bowl. Use a spoon to scoop out quinoa and use hands to form into 3-in flat patties. Place on cookie sheet covered in tin foil. Put uncovered cookie sheet with quinoa cakes into fridge to chill for about 15 minutes. After chilled, heat two tablespoons of oil on a griddle over medium heat. Carefully slide cakes into hot oil and fry until crispy. Flip, but try not to touch them too much because they are fragile and will fall apart. Add oil as needed. You want to get the outside nice and crispy so that it helps hold them together. When done, pat carefully with paper towels to remove excess oil. Makes 6 cakes (2 servings).
Although the topping from Gourmet magazine looked delicious, I just put a dollop of pre-made Trader Joe’s bruschetta on top and they were delicious! Double YUM!
I gave them 4/5 happy monkeys. My husband, although he liked them and said he would eat them again, only gave them 3/5 happy monkeys because they, after all, fried in oil. They reminded him of traditional potato latkes, which are very similar, although I think these are a bit more healthy.
Next time: I would make sure I was using high enough heat. It took a little while to fry because I think the heat was on medium-low instead of medium (so hard to tell with a gas stove!).
Breakfast was always my favorite meal of the day, with brunch as a special treat. The reason I liked both was simple: there were way more vegetarian options that at lunch or dinner, especially at restaurants. I had my pick of things to eat: cereal, oatmeal, omelets, pancakes, waffles, hash browns, and my favorite – veggie eggs benedict. But it’s amazing how many breakfast items are made with milk. They don’t necessarily need to be (soy milk works fantastically) but try telling that to the cooks at Waffle House!
Anyway, breakfast options have become pretty limited on this diet. One of my favorite treats was my mom’s scrambled eggs with broccoli and white cheddar. Well, I can’t have the white cheddar now but the rest of it is still pretty good. So for a weekend treat, I scramble two eggs in olive oil with some onion and fresh broccoli, sprinkle liberally with salt and pepper, throw in some red pepper flakes and top the whole thing off with some flax seed oil (nutritious and delicious).
I’m not going to post a how-to recipe yet because I’m still experimenting with the best way to scramble eggs – low heat, high heat, etc. Anyone have any recommendations? For yesterday’s batch, I started out with low heat (on Mark Bittman’s advice), then didn’t like how slow and unevenly they were cooking, so turned it up high at the end. Not a method I would necessarily recommend. I’ll keep working at it and let you know. Or if you already have the secret to making fantastic scrambled eggs, let me know!