Vegan Creamed Leafy Greens GF DF

Ingredients:

Rapini, one bundle, thoroughly washed. Chopped into bite size nibs. Leaves and florets can be cut into ribbons and bite size nibs also. Rapini is a source of vitamins A, C, K, potassium, calcium and iron.

1/2 cup red onion, minced
1/2 cup Soy creamer
2 tbsp vegan margarine
1 tsp sea salt
1-1/2 tbsp corn starch
2-1/2 tbsp water

In a large skillet on medium high heat melt margarine. Sautee onion and rapini till slightly wilted. Add creamer and salt. Keep stirring and turn heat down to medium heat. When the rapini is close to done, good clue is when it is a vibrant emerald green.

Mix cornstarch and water. Pour over vegetables and stir frequently as the sauce thickens. If you like garlic, I can suggest you grate a fresh clove in the sauce now. Mix well and serve warm.

This recipe can be replaced with spinach, kale or any leafy greens. Let me know how you liked the recipe or not in the comment box below.

Enjoy

Spicy Enoki & Spinach Stirfry

Ingredients:

1 enoki mushroom bunch (cleaned, trimmed and separated)
1 spinach bunch (cleaned with stems on)
1 tbsp chinese chilli oil (with peppers, not the oil only version)
2 tbsp gluten free tamari sauce
2 tbsp coconut oil
1 tbsp minced ginger
1 tbsp minced garlic

In a large skillet, on medium high heat. Place oil, ginger and garlic. Sautée till fragrant and slightly golden.

Add spinach and tamari, stir around every minute so the bottom leaves don't over cook. Once the spinach has cooked down to half the size. Add mushrooms and cook for 2-5 minutes or until the stalks soften. Caution don't overcook these mushrooms as they get really chewy.

Plate with chilli oil drizzled over top. Serve with steamed brown rice or quinoa. This is a quick and delicious dish, who said vegan & gluten free cooking couldn't be easy?

Enjoy!

Creamy Spinach & Ham Soup DF GF

Ingredients:

6 Frozen chopped spinach pellets or 1/2 pack of the block form spinach
2 bouillon cubes or 2 tbsp bouillon powder
1/4 onion diced
1/2 cup of ham diced
4 - 6 cups water depending how thick you want your soup
Salt and pepper to taste

Thickening agent: mix well together
1 cup corn flour
3/4 cup water
1/2 tsp salt
2 tbsps butter

In a large pot sautée the thickening agent until it forms a dough like consistency and is slightly transparent. Keep stirring as this mixture loves to stick to the bottom of the pot. Approximately 5-10 minutes on medium high heat.

Add the onions and ham into the thickening agent mixture. Break up the dough as much as you can. Add 4 cups of water and mash up the the dough bits as it boils. They should slowly melt away. I like to keep some of the dough in the soup for texture and dumplings. Add bouillon and spinach. Keep stirring as the soup thickens. Add remainder of water if the soup becomes too thick. Stir and simmer for 20-30 minutes.

Season with salt and pepper to taste. This is the dairy free version. But if you like dairy, I would recommend making some cheese crisps to add on top when serving.

Hope you enjoy my recipe and until next time. Happy cooking and bon appetit.