Gluten Free Veggie Pancakes

Ingredients: (make about 6 pancakes)

1 cup oat flour
1 cup water 

1/2 medium onion

1/4 large tomato

1/4 green bell pepper

5 small shiitake mushrooms

2 large kale leaves

1 green onion
3 cloves garlic 

1 tsp minced ginger

1/4 tsp tumeric

1 tsp red chili powder

salt to taste

Finely chop all the veggies. Mix them with seasonings, water and gluten-free flour, such as oat flour and garbanzo bean flour. Let it sit for 15 mins before cooking.

Heat a skillet with oil and pour the batter into it. You can use the back of a spoon to flatten the batter since the veggie chunks make it hard to get a good shape.

Asian Style Summer Squash Pasta

Ingredients: (2 servings)

4 summer squash, 3 tbs sesame seeds, 1 tbs minced ginger, 1 green onion, 1/2 tsp red chili pepper, salt, olive oil, pasta.

Slice the summer squash, finely chop the green onion.

Heat a large pan with oil over medium high heat. Arrange the summer squash slices in the pan (ideally a singer layer). Sprinkle sesame seeds, minced ginger, red chili pepper and green onion on top.

Cook 3 mins on each side of the squash.

Turn off the heat. Stir in cooked pasta. Season with salt. 

Creamy Tofu Topping

Ingredients: Garlic, tofu, lemon juice, apple cider vinegar, tumeric, sea salt, black pepper, olive oil

1. Sautee 8 cloves garlic with 6 tbs olive oil until brown

2. In a food processor, blend the following ingredients until smooth.

sauteed garlic and oil (from step 1)

1 firm tofu

3 tbs lemon juice

2 tbs apple cider vinegar

1 tsp tumeric

1 tsp sea salt

1/2 tsp black pepper

3. Spread it on bread or use as cake topping.

I was amazed how creamy this tofu topping is.

Scrambled Everything

Ingredients:

Extra firm Tofu, broccoli, red skin potatoes, mushrooms, leeks, carrots.

Seasonings:

Dry rosemary, sea salt, roasted garlic powder.

1. Heat oil in a pan. Add 1 pinch dry rosemary to the oil. Wait until the oil gets hot and the smell of rosemary comes out.

2. Add red skin potato chunks to the pan. No need to stir it. Let it cook 5 mins or until one side is slightly browned. 

3. Add the remaining ingredients (everything) to the pan. Cook about 10 mins. Stir it once or twice to make sure nothing is burned on the bottom. 

4. Season with salt and roasted garlic powder.

Banana Oat Pancakes

Gluten-free, wheat-free, egg-free, dairy-free

Ingredients: banana, oat flour, soy milk, pecan, coconut oil, vanilla extract, baking soda, sea salt, maple syrup

1. Place the ingredients in a food processor.

1 banana, 

2/3 cup oat flour, 

2/3 cup soy milk, 

1/3 cup pecans, 

1 tsp. coconut oil, 

1 tsp. vanilla extract, 

1 tsp. baking soda, 

1 pinch sea salt 

  Blend the ingredients together. Let the batter sit 20 mins in room temperature.

2. Heat a pan with coconut oil. Pour 3-5 table spoons of the batter into the pan, cook it over low heat. 

3. Garnish the pancakes with sliced bananas, pecans and maple syrup.

Changeable ingredients in this dish:

soy milk --> any flavored nut milk

pecan --> walnut

coconut oil --> olive oil

maple syrup --> honey, agave

Stir Fried Rice

Whenever you worry about the left over veggies in your fridge are too few to cook a whole new dish, it is the best time to make stir fried rice!

Ingredients in this dish (2 servings):

2 carrots

1/2 firm tofu

some broccoli

some mushrooms

some red chard

some steak fries

white rice

salt

1. Chop everything thinly

2. Stir fry everything until tender

3. Stir in cooked rice and some salt

Unidentified Cabbage & Rice Obeject

It tastes better than it looks!

It's easier to cook than you think!

Ingredients: Cabbage, rice cakes, soy sauce, sugar, minced garlic, olive oil, salt.

1. Heat oil in a pan. Add minced garlic, and saute 1min.

2. Stir in rice cakes, keep on stirring it and cook 5 mins.

3. Add soy sauce, sugar and salt to taste.

4. Add cabbage and a little bit of water (5 Tbs), cover it and cook 3 mins.

5. Enjoy it.

See where to buy and how to prepare rice cakes in my previous post.