Product Review: Qrunch Burgers

You many have noticed, my faithful readers, that I have been on a blogging hiatus. Time has not been something I have had an excess of, and, as a result, my blogging time was pushed to the back burner.

It is during times like these that products that help build quick, healthy meals are the most valuable. Enter, Qrunch Burgers!

I was given the opportunity to sample Qrunch Burgers made out of the high protein grain, quinoa, and boy was I impressed. These delicious and versatile patties are gluten free, dairy free, egg free, wheat free, corn free, nut free, low in sodium,  soy free, AND Non-GMO Project verified! Basically, they meet almost every dietary need.

Qrunch Burgers come in a variety of flavors, including Sweet Curry and Spicy Italian, and I had a hard time deciding which flavor to try. Ultimately, GF Guy and I chose to start with the Original flavor in order to get the best idea of what the product was all about.

I heated the Original Qrunch Burgers in the oven, according to the package instructions, and served them along side sauteed spinach and baked sweet potato fries.

The first bite was not what I was expecting. Qrunch Burgers are not heavily seasoned or processed tasting, like most of their vegan burger counterparts. Instead, I was pleasantly surprised to find I could actually taste the ingredients! The mild, nutty flavor of quinoa, lightly seasoned with spices was a perfect complement to our meal, especially once topped with Mango Salsa!

To make our experience even better, clean up was a snap! I will definitely purchase Qrunch Burgers again for a quick, week night meal. Next up will be the Curry flavor!

You can find Qrunch Burgers in your local natural food store, Whole Foods, King Soopers, and even Safeway!

Vegan Blueberry Corn Muffins

GF Guy is home, and I suddenly feel like baking again!

It has been over a year since I last made muffins. His first morning home seemed like the perfect time to pull out the old muffin tin and give it a go. I went to my favorite GF recipe blog, The Gluten Free Goddess, where I found a delicious recipe for hearty, whole grain blueberry muffins.

I made a few changes based on the ingredients I had on hand, as I do. GF Guy and I both LOVED them! My changes are highlighted in red. Feel free to follow the link to view the original recipe, and to check out the Gluten Free Goddess’s other delicious recipes!

Blueberry Corn Muffins

(Gluten Free, Dairy Free, Vegan)

A la Karina the Gluten Free Goddess

Ingredients:

• 3/4 cup certified Gluten Free Yellow Corn Meal
• 1/2 cup Brown Rice Flour
• 1/2 cup Sorghum Flour
• 1/4 Tapioca Starch
• 1/4 cup Corn Starch
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 1/2 tsp Xanthum Gum
• 1/2 cup Turbinado Sugar
• 1 tsp Cinnamon
• 1/4 cup Light Olive Oil
• 1 Tblsp Organic Honey
• 2 tsp Bourbon Vanilla Extract
• 1 tsp Lemon Juice
• 2 Flax Eggs (2 Tblsp Flax Meal combined with 6 Tblsp warm Water)
• 1 cup Warm Water (3/4 cup for low altitude cooking)
• 1 heaping cup fresh, Organic Blueberries

Directions:

1. Preheat your oven to 375 degrees F. (350 degrees F for low altitude)
2. Grease a muffin tin with dairy free buttery substitute, like Earth Balance.
3. In a large bowl, whisk together all dry ingredients.
4. Add wet ingredients and stir until evenly combined. Adjust liquid ratio as needed. Batter should be thick enough to scoop, but not stiff.
5. Fold in fresh blueberries.
6. Scoop batter into greased muffin tin, filling each cup 3/4 of the way full.
7. Bake in preheated oven 17-20 minutes, until done.
8. Allow to cool 5-7 minutes in the muffin tin before turning onto a cooling rack.
9. Enjoy warm with someone you love!

Arroz con Pollo (take 2)

This past weekend was full of family and fun!

My baby brother graduated from college, making me officially old. At least my little sister is still under 14 years old. She will keep me “hip with the kids”!

PS – Check out my dad’s epic photo-bomb in the background of this picture!

Then, I flew home to spend 24 hours with my husband, GF Guy. In honor of his visit home, I made a second attempt at creating his family’s famous Arroz con Pollo. In sticking with my convictions to avoid processed foods, I skipped the usual yellow rice mix, and made the recipe completely from scratch. My first attempt, a few months ago, was just okay. The recipe was very complex, but, it was missing something.

I think this version is much closer to where it should be. Both GF Guy and I loved it and went back for seconds. And, the chicken to rice ratio was spot on perfect. In our house, that is probably the most import thing when making chicken and yellow rice. There are few things more annoying than ending up with a giant pot of leftover yellow rice and no more chicken.

This version will be a keeper in our house!

Arroz con Pollo

(Gluten Free, Dairy Free)

Ingredients:

• 1.5 lbs Organic, Chicken Thighs (bone-in, skin on)
• 2 Bay Leaves
• 2 tsp Extra Virgin Olive Oil
• 1/2 Yellow Onion, chopped
• 1 Green Bell Pepper, julienned
• 3 cloves Garlic, minced
• about 2 Tblsp White Wine
• 1.5 tsp Cumin
• 1/4 tsp Turmeric
• pinch Saffron threads
• 1 tsp dried Oregano
• 1 Tblsp Tomato Paste
• 1.5 cups Paella Rice (short grain)
• 3.5 cups Low Sodium Chicken Stock
• 1 cup frozen Green Peas
• Sea Salt and Black Pepper, to taste

Directions:

1. Bring a large pot of water to a boil. Add 1 bay leaf and chicken thighs to the pot of boiling water and poach 15 minutes.
2. Remove from heat, drain, and season chicken with salt and pepper. Set seasoned chicken aside.
3. Place large pot back on the stove over medium high heat. Drizzle olive oil in the bottom of the pot and saute’ onions and bell pepper until soft. Add the garlic and cook until fragrant, about 1 minute.
4. Quickly, so as not to burn the garlic, deglaze the pan with white wine.
5. Add the tomato paste and rice.
6. Add the spices and bay leaf and stir to thoroughly coat all ingredients.
7. Pour chicken stock into the pot.
8. Nestle the seasoned chicken thighs in the pot. They should be mostly submerged in the cooking liquid.
9. Top chicken with the peas, season with salt and pepper, and bring to a boil. Drizzle with a small amount of Extra Virgin Olive Oil.
10. Reduce the heat to low, cover pot with a lid, and cook 20-30 minutes, or until all water is absorbed and rice is fluffy.
11. Adjust seasonings and serve.
12. Serve with fresh Cilantro, chopped tomato, baby spinach, and sliced avocado, if desired.

Smoked Balsamic Honey BBQ Sauce

I have this deep fascination with making ingredients from scratch.

What’s the big mystery? Things didn’t start off in bottles on grocery store shelves. Someone, a long time ago, used to make these ingredients for their families. So, why can’t I? My first foray into making condiments is a BBQ Sauce recipe. Admittedly, I used store bought organic ketchup and organic mustard in the recipe. But, it’s a start, right? After all, Rome wasn’t built in a day. Neither will my condiment collection be.

Another catalyst for my foray into condiment creation is the book Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss.

Half of my friends already think I’m a bit of an extremist when it comes to my commitment to organic, local, and sustainable foods. After reading Michael Moss’s book, however, I’m about to become even more extreme. I don’t want to buy anything that comes in a box or package ever again, unless it comes from a reputable company who’s beliefs align with my own. I highly recommend everyone read this book. Consider yourself warned, though. It will change the way you see food forever.

On that note… I made BBQ Sauce!!! GF Guy was home for a few days so I pulled out all the stops and made one of his favorite dishes, Pulled Pork! I used my old stand-by recipe, but this time made my own BBQ Sauce. Next time, I will make my own ketchup and mustard first. 😉

Smoked Balsamic Honey BBQ Sauce

generously adapted from this recipe on Simply Scratch

(Gluten Free, Dairy Free)

Ingredients:

• 1 cup Organic Ketchup
• 1/2 cup Aged Balsamic Vinegar
• 1/2 cup Cinnamon Pear Balsamic Vinegar
• 1/4 cup Organic Brown Sugar
• 1/4 cup Organic Honey
• 1 Tblsp Organic Yellow Mustard
• 1 Tblsp Bragg’s Liquid Aminos
• 1 clove Garlic, finely minced
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper
• pinch Cayenne Pepper
• 1/4 tsp Liquid Smoke

Directions:

1. Place all ingredients in a medium saucepan over medium heat and bring to a simmer.
2. Reduce heat to low and allow to reduce for 20 minutes.
3. Cool completely before storing in the refrigerator.

Vegan Cheezy Quinoa

For weeks on end, I have lacked inspiration in the kitchen.

I have fallen into the dangerously boring trap of tossing random vegetables & legumes in a skillet or steamer, topping with marinara sauce or Braggs, and calling it a day. It’s partly because I have no one to cook for, and partly because I have found an inspiring career into which I now pour the energy that I used to pour into my food.

Well, these last few weeks, I began to find a balance between my work and caring for myself. I started Pure Barre classes and recommitted myself to daily workouts & HIIT. I started taking a little more time to prepare meals and listening to what my body needed.

My pictures leave something to be desired. (I kept forgetting to charge my camera battery…..) The recipes, though, are another story. Delicious, nourishing, and comforting… Enjoy!

Vegan Cheezy Quinoa

(Gluten Free, Dairy Free, Vegan)

Ingredients:

• 1/2 cup Quinoa
• 1 cup Water
• 1 Bay Leaf
• 1/2 cup Unsweetened, Plain Almond Milk
• 1/3 cup Nutritional Yeast Flakes
• 1.5 tsp Lemon Juice
• 1 small clove Garlic, minced
• 1.5 Tblsp Cornstarch
• 1/2 tsp Salt
• 1/4 tsp dry Mustard
• 1/4 tsp Paprika
• 1/4 tsp Turmeric
• 1 tsp Creamy Peanut Butter
• Black Pepper, to taste
• frozen Green Peas, defrosted
• 2 Tblsp Sundried Tomatoes
• 1 Tblsp fresh Basil, minced

Directions:

1. Place quinoa, water, & bay leaf in a medium saucepan. Bring to a boil, cover with a lid, reduce heat to low, and simmer for 12-15 minutes, until all liquid is absorbed. Remove the bay leaf, fluff with a fork, and set aside.
2. Make vegan cheeze sauce by placing almond milk, nutritional yeast, garlic, cornstarch, salt, dry mustard, paprika, turmeric, peanut butter, & black pepper in a blender and processing until smooth.
3. Pour cheeze sauce over the quinoa in the saucepan and return to medium-low heat. Cook until sauce has thickened to desired consistency.
4. Stir in the peas, sundried tomatoes, & fresh basil. Cook until heated through.

Mushroom Quinoa-sotto

Work was particularly stressful on Friday. Then, it started snowing an hour before I left the office. My 45 minute commute turned into almost 2 hours. By the time I arrived home, all I was planning on eating cereal for dinner.

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That’s what I was planning, but that’s not what happened…

As I stood in front of my open refrigerator door, I realized that a bowl of cereal was not quite the soul-nourishing meal I needed. I needed something that would warm me from the inside out. I needed to stand in front of a bubbling pot, methodically stirring away the days’ stresses. I needed risotto.

My long time readers know that I rarely make a traditional risotto. To be honest, it is because I am a complete dunce when it comes to cooking rice! It always comes out over done or under done, and just isn’t worth the hassle. Instead, I turn to my favorite “grain”, Quinoa. Quinoa is better for you than rice, and makes a delicious faux risotto.

Since I will be heading out of town again on Sunday, I did not want to open any new ingredients. Instead, I emptied my produce drawer, grabbed the only open carton of stock in the refrigerator, which turned out to be beef stock, and set to work.

I chopped and stirred for the better part of an hour. By the time I sat down to eat, my mind was calm, my body was relaxed, and my soul had been fed. Who needs a shrink when you have a stove?

(Gluten Free, Dairy Free)

Ingredients:

• 1 tsp Extra Virgin Olive Oil
• 1/2 Yellow Onion, sliced
• 1/2 cup sliced Crimini Mushrooms
• 1 clove Garlic, minced
• 2 tsp dried Thyme
• Sea Salt
• Black Pepper
• 3/4 cup Quinoa
• 1/4 cup dry White Wine
• 2 cups Beef Stock, warmed
• 1/4 cup Smoked, Sundried Tomatoes
• 1/4 cup frozen Green Peas, defrosted
• 2-3 handfuls Baby Spinach, plus move for serving, if desired
• 1/3 cup Lentils, cooked
• 1/4 cup Nutritional Yeast Flakes

Directions:

1. In a large sauce pan, or small pot, heat oil over medium heat.
2. Add onions and saute until translucent.
3. Add mushrooms and cook until they begin to sweat.
4. Add minced garlic, thyme, salt & pepper, and cook until fragrant, about 1 minute.
5. Next goes in the quinoa, gently toast for 30 seconds.
6. Deglaze the pan with white wine, and stir until absorbed.
7. Stirring continuously to keep liquid from coming to a boil, add warm beef stock, 1/3 cup at a time. Wait until all liquid is absorbed before adding the next 1/3 cup stock.
8. Continue until you only have 1/3 cup stock remaining to add to the pot. At this time, add the remaining ingredients, along with the remaining beef stock.
9. Stir until all liquid is absorbed.
10. Adjust seasonings and serve immediately on a bed of fresh baby spinach.

“Sneaky Veggie” St. Patrick’s Day Cornbread

Happy St. Patrick’s Day!!! ….a few days late…

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I am fresh off of a crazy month and a half during which I was home for about 4 days total. I have been to Orlando, Tampa, Anaheim, San Francisco, Seattle, Sacramento, Eugene, and San Jose. My marathon of travel culminated in a once in a lifetime trip to Kauai with my love, GF Guy.

He has most of the pictures. But, once he posts them, I can promise you all a Gluten Free guide to Kauai featuring the best seafood on the island, a swim in a waterfall, a traditional Hawaiian lunch at a road side food truck, and a helicopter ride through the beautiful island that now holds a piece of my heart.

We arrived home on Sunday, just in time to pull together a mini St. Patrick’s Day get together. In “traditional Irish fashion”, I whipped up a big pot of Pumpkin Chili. (riiiiight…..). The side dish, however, was the real star of the evening! I knew I had to make something green, but detest the thought of using artificial coloring. Instead, I used a healthy helping of spinach to transform Bob’s Red Mill Gluten Free Cornbread Mix into a festive, green side dish that packed a veggie punch!

My “Sneaky Veggie” Cornbread is an excellent way to get those picky eaters in your family to eat more vegetables and have fun while doing it!

“Sneaky Veggie” St. Patrick’s Day Cornbread

(Gluten Free, Dairy Free)

Ingredients:

• 1 1/2 cups Unsweetened Plain Almond Milk
• 3 cups Baby Spinach
• 2 large Eggs
• 1/3 cup Earth Balance Vegan Buttery Sticks, melted
• 1 bag Bob’s Red Mill Gluten Free Cornbread Mix

Directions:

1. Preheat oven to 375 degrees F.
2. Puree almond milk and spinach in a blender until smooth.
3. Place all ingredients in a large mixing bowl and whisk until smooth.
4. Pour batter into a greased 9×9 baking pan.
5. Bake in preheated oven until done, about 30 minutes.
6. Cool slightly before serving.

Vegan, High Protein Blueberry Breakfast Mug Cake

I might be a genius. Why, you ask?

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I just made a cake…. for breakfast!!!

The photos may not be the best, but at 6am, I am NOT taking the time to stage a photo-op. Besides, it’s the taste that matters!

My tummy has been unhappy with my breakfast choices of late. For the last few days, breakfast has been certified gluten free oatmeal. The result has been days of bloating, gas, cramping, and ……… My fellow “glu-tards” out there get the picture. I’m not happy about this recent development. I used to be able to tolerate certified gluten free oats. WHAT IS HAPPENING TO ME?!!!

I needed something to cheer me up this morning. I needed cake. So I made cake, and it was good. It was also good for me, so that makes it even better!

I took my normal sugar-free mug cake recipe and replaced the cocoa powder with my favorite, vegan protein powder and VOILA! In under two minutes, you get a vegan, gluten free, sugar free, high protein cake that you can eat for breakfast! You’re welcome. I will be accepting my Nobel Prize in 2014.

High Protein Blueberry Breakfast Mug Cake

(Gluten Free, Dairy Free, Vegan)

Ingredients:

• 2 Tbsp Brown Rice Flour
• 2 Tbsp Vegan Protein Powder (I like Vega One Natural flavor)
• 1/2 tsp Baking Powder
• 4 Tbsp Unsweetened Plain Almond Milk
• 1/8 tsp Vanilla Creme Liquid Stevia (omit if your protein powder is already sweetened)
• 4-5 Blueberries

Directions:

1. Place all ingredients in a microwave safe mug and stir until smooth.
2. Place mug in a microwave and microwave on high for 1 minute.
3. Top with vegan coconut milk yogurt and additional blueberries, if desired.

Vegan BBQ Stuffed Acorn Squash

Hello strangers!

It has been over a month since I last updated this blog. I seem to have reached the point where I feel like most of my dinners are variations on already posted recipes. I suppose that is bound to happen when you have close to 600 recipes posted, but it still makes me feel utterly unimaginative.

The holidays were filled with travel and family. I was able to spend an entire week with GF Guy and Dickens! It was beyond heavenly!

Here is a little peek into the last month….

THEN it was back to reality. Work has been wonderful and busy. I have been jetting back and forth between San Francisco, Seattle, and Portland each week and planning my travels well into March. To tell the truth, I love my busy, jet set life! I am a transient person, by nature. Traveling for work keeps my wanderlust in check. It’s hard to believe I have been living in the same city for a year and a half. My how time flies!

In other news, I have been vegan for almost an entire month. (minus 1 evening where my options were gluten or fish…. obviously, I chose the fish…) I work for a company that sells both gluten-free and vegan products. In an effort to educate everyone at the company on a vegan diet, and in an exercise to develop empathy for what those with dietary restrictions  must face on a daily basis, we have all adopted a vegan diet for the month of January. At first, I thought I would have a difficult time forgoing meat, fish, and honey. However, I am happy to report that I have had no problems! I have felt energized and focused this entire month. So much, in fact, that I am considering adopting a vegan lifestyle. I can’t promise anything. I’m already difficult to feed when I go visit friends and relatives, but we shall see….

For now, I will be vegan until February 1st. My focus during this month’s vegan challenge has been on eating whole foods. No processed meat alternatives for this girl! My diet has consisted heavily of fresh produce, beans, quinoa, and brown rice. In my humble opinion, this is the best way to approach a vegan diet. Food as nature intended is the recipe for a healthy diet. The below recipe is just that. Enjoy!

Vegan BBQ Stuffed Acorn Squash

(Gluten Free, Dairy Free, Vegan)

Ingredients:

• 1 small-medium Acorn Squash
• 1 tsp Olive Oil
• 1/4 cup Crimini Mushrooms, sliced
• 1/4 cup Yellow Onion, diced
• 1 clove Garlic, minced
• 1 tsp Water
• 5-6 Grape Tomatoes, halved
• 2 cups Green Kale, chopped
• 1/4 cup Great Northern White Beans, cooked
• 3 Tblsp Gluten Free, Vegan BBQ Sauce
• 1/4 cup Daiya Vegan Cheddar Style Cheese Shreds

Directions:

1. Preheat oven to 400 degrees F.
2. Cut Acorn Squash in half, lengthwise. Using a spoon remove and discard the seeds and strings.
3. Place squash in a baking dish, cut side down. Pour water around the squash until about 1/4 inch deep.
4. Place squash in the oven and cook 35-40 minutes, until soft to the touch.
5. Remove squash from the oven, and place face up on a plate to cool slightly. Discard the cooking water.
6. Meanwhile, heat olive oil in a large saute pan over medium heat.
7. Saute the mushrooms in the olive oil until they begin to sweat. Add the onion and saute 2-3 minutes, until translucent.
8. Add the minced garlic and saute until fragrant, about 1 minute.
9. Deglaze the pan with 1 tsp water.
10. Add the chopped tomatoes and kale to the pan, and saute until kale begins to wilt.
11. Next add the cooked beans and BBQ sauce and cook until heated through.
12. Remove the kale mixture from the heat and spoon evenly into the cooked acorn squash halves.
13. Top each squash half with 1/8 cup of Daiya Vegan Cheddar Cheese Shreds.
14. Place squash in the oven under the broiler and cook 3-4 minutes until the Daiya Vegan Cheese begins to melt.
15. Enjoy!

Christmas Cookie Round-up 2012

Haul out the holly! It’s time for a holly, jolly holiday!

(10 points to anyone who can guess which Broadway musical I am referencing)

Yesterday, I invited a few friends over for a Christmas party. Being the over-achiever that I am, and not wanting to put anyone out with my dietary restrictions, I decided to make all the cookies myself. I heated up my little apartment with the stove going all day as I rolled and mixed and sprinkled powdered sugar & cinnamon. It was like Christmas exploded in my kitchen!

Confession: I have an almost compulsive need to completely clean the kitchen between baking each kind of cookie. I put all of the ingredients away, wash and dry the bowls and spoons and return them to their respective cupboards, and wipe down the counters. Then, I recenter myself, pull out the needed ingredients, and start on the next cookie. Some might call it obsessive. I prefer to think of it as organized.

Anywho… I went through my cookie recipe archives and pulled out a few of my favorites. The star of the evening? Definitely the Vegan Mexican Wedding Cookies, which we discovered have about 5 other names, depending on which country you hail from. (ie Russian Tea Cookies, German Pfeffernussen…. the list goes on) Whatever you chose to call them, they are delicious!

I also found a recipe for homemade Cinnamon Ornaments. With only three ingredients, cinnamon, applesauce, and cloves, they are incredibly easy and make fun gifts for party attendees!

Now, strap on that apron, put on your Santa hat, and get baking!

(Hint: Click on the cookie name to see the recipe.)

Vegan Mexican Wedding Cookies

Flourless Peanut Butter Cookies

Chocolate Peanut Butter No Bake Cookies

Mint Chocolate Fudgie Babies

Cinnamon Ornaments

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