Breakfast Bars

1 ¼ cup blanched almond flour

¼ teaspoon salt
¼ teaspoon baking soda
¼ cup oil
¼ cup agave nectar
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins

1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine oil, agave and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
5. Grease an 8×8 baking dish with grapeseed oil
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20 minutes
8. Serve

Makes 12-16 bars

None of the nuts and seeds in this low-maintenance bar are toasted.

Buffalo Lasagna with Rice Noodles, sans dairy

On Monday, I made buffalo lasagna with a twist: I cobbled together a couple recipes to make it gluten and dairy-free. I combined a recipe for buffalo lasagna with a recipe for dairy-free lasagna and used rice flour no-boil lasagna noodles (which are usually from wheat flour).  This was my first attempt at making lasagna and it was really easy and tasty. Enjoy if you make it!

Buffalo Lasagna

• Ground buffalo, 1 lb
• No-boil lasagna noodles, 1 – 9oz package (I used noodles made with rice rather than wheat)
• Pasta sauce, 1 jar
• Ricotta or cottage cheese, 1-2 cups (see Ricotta recipe below if making without dairy)
• Cheddar or mozzarella cheese, 1 -2 cups (see cheese sauce recipe below if making without dairy)

Preparation:

1.       Preheat the oven to 400 degrees.

2.       Make dairy-free ricotta and cheese sauce (see below)

3.       Brown buffalo meat in a skillet. Turn off heat when fully cooked

4.       Add jar of warm pasta sauce to browned buffalo (off heat)

5.       Assemble the lasagna. Pour about ½ cup of the pasta sauce in the bottom of a 9” x 13” casserole dish, followed by a layer of noodles, followed by some of the ricotta, followed by some of the cheese sauce, followed by another layer of noodles. Repeat, alternating the pasta sauce with the cheese sauce, reserving the last ½ cup of cheese sauce to top the lasagna.

6.       Bake for 40 minutes, or until lasagna is golden brown. Serve warm.

Ricotta (dairy-free)

• 2 12-oz. blocks Extra Firm Silken Tofu,
• 1 t. honey or agave nectar
• 2 t. apple cider vinegar
• 2 t. salt, plus more to taste

In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.

Cheese sauce (dairy-free)

• ¼ cup flour (I used gluten-free flour, but wheat flour may be better for thickening)
• 1/3 cup nutritional yeast
• 1 t. salt
• 2 cups almond milk or other non-dairy milk alternative
• 1 ½ t. cider vinegar
• 1 ½ t. olive oil (optional, but I prefer it!)

Combine the flour, nutritional yeast and salt in a small saucepan off-heat. Add ¼ cup of the almond milk, stirring with a wooden spoon until mixture is well combined. Add the remaining almond milk, vinegar and oil, stirring until smooth. Place the saucepan over medium heat and cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove the pan from heat and set aside.

Tandoori Cauliflower With Mint Chutney

Source: Seasaltwithfood

Recipe adapted from The Moti Mahal Cookbook by Monish Gujral

Tandoori Cauliflower With Mint Chutney
(Printable Recipe)

Ingredients

1 Large (about 1.2 kg) Cauliflower, cut into large florets
3 Green Cardamoms
1” Stick Cinnamon
4 Cloves
5 Black Peppercorns
2 tsp Sea Salt

Marinade
4 Tbsp Yogurt
1 ½ tsp Red Chili Powder (Degi Mirch)
1 ½ tsp Garam Masala Powder
1 ½ tsp Cumin Powder
¾ tsp Black Salt (Kala Namak)
½ tsp Sea Salt
¾ tsp Chaat Masala
¾ tsp Coriander Powder
¾ tsp Fenugreek Leaves (Kasuri Methi)
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tsp Dried Mint Leaves
2 Tbsp Vegetable Oil

Mint Chutney
30 g Mint Leaves, chopped
50 g Coriander Leaves
2 Tbsp Chopped Ginger
6 Green Chilies, seeded and chopped
2 Tbsp Pomegranate Seed Powder (Anardana)
1 Cup (250 g) Yogurt
1 tsp Sea Salt
Juice of 1 Lime

Method

Bring a large pan of water to a boil. Add the cardamoms, cinnamon, cloves, black peppercorns, and sea salt. Lower the heat to medium and simmer for about 5 minutes.

Remove the pan from the heat and add in the cauliflowers. Set aside for 10 minutes.

Then drain the cauliflowers and plunge into iced water. Drain when cool and pat dry.

In a medium bowl, combine all the marinade ingredients and rub into the cauliflowers and set aside for 1 hour.

Meanwhile, prepare the mint chutney. Grind all the ingredients except yogurt, salt and lime juice to make a smooth paste, gradually adding up to 4 tsp of water. Then mix in the yogurt, salt and lime juice.

Preheat the oven to 400˚F. Roast the cauliflowers in the oven for about 10 to 15 minutes, or until the cauliflowers are fully cooked but still firm.

or

Prepare the grill on medium heat for direct cooking. Preheat a perforated frill pan until hot, about 8 to 10 minutes. Spread the cauliflowers on the hot pan and grill for about 4 to 6 minutes, or until the cauliflowers are fully cooked but still firm.

Serve immediately with mint chutney.

Black Beans and Rice

Ingredients

• kosher salt
• 2 1/2 tablespoons olive oil
• 2 cups long-grain rice
• 1 medium onion, chopped (1 cup)
• 1 large green or red pepper, chopped (1 1/2 cups)
• 2 medium cloves garlic, finely chopped (1 tablespoon)
• 2 15-ounce cans black beans, undrained
• 1 cup vegetable or chicken broth
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup sliced scallions (optional)

Directions

1. In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.
2. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
3. Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes.
4. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.
5. Reduce heat to low and let simmer for 10 minutes. Remove the bay leaves.
6. Spoon the beans over the rice and sprinkle with the scallions (if desired). Serve warm.

Source: http://www.realsimple.com/food-recipes/browse-all-recipes/black-beans-rice-10000001031604/index.html

Lasagna (dairy-free)

Makes one 9" x 13" lasagna

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

• ¼ cup flour
• 1/3 cup nutritional yeast
• 1 t. salt
• 2 cups almond milk or other non-dairy milk alternative
• 1 ½ t. cider vinegar
• 1 ½ t. olive oil (optional, but I prefer it!)
• 2 cups warm pasta sauce, either store-bought or homemade
• 1 9-ounce package no-boil lasagna noodles
• 1 Recipe Dairy-free Ricotta Cheese

Preparation:

1. Preheat the oven to 400 F.
2. Make the cheese sauce. Combine the flour, nutritional yeast and salt in a small saucepan off-heat. Add ¼ cup of the almond milk, stirring with a wooden spoon until mixture is well combined. Add the remaining almond milk, vinegar and oil, stirring until smooth. Place the saucepan over medium heat and cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove the pan from heat and set aside.
3. Assemble the lasagna. Pour about ½ cup of the pasta sauce in the bottom of a 9” x 13” casserole dish, followed by a layer of noodles, followed by some of the dairy-free ricotta, followed by some of the cheese sauce, followed by another layer of noodles. Repeat, alternating the pasta sauce with the cheese sauce, reserving the last ½ cup of cheese sauce to top the lasagna.
4. Bake for 40 minutes, or until lasagna is golden brown. Serve warm.

Source: http://dairyfreecooking.about.com/od/pastarecipes/r/easylasagna.htm 

Recipe for dairy-free ricotta

Source: http://dairyfreecooking.about.com/od/basiccheeserecipes/r/Ricotta.htm
This ricotta cheese substitution can be used for pasta dishes like lasagna, manicotti and ravioli, and it also works well in vegetable bakes and casseroles. While most recipes with tofu call for you to drain it, you do not need to do so for this recipe; just open the box

Makes 2 cups

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 2 12-oz. blocks Extra Firm Silken Tofu,
• 1 t. honey or agave nectar
• 2 t. apple cider vinegar
• 2 t. salt, plus more to taste

Preparation:

1. In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.

Lasagna (gluten free)

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Ingredients:

• 2- 10 ounce boxes of gluten free lasagna noodles (See tips)
• 1 cup finely chopped red onions
• 4 finely minced cloves garlic
• 4 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon salt
• 2 pounds lean ground beef
• 2 tablespoons gluten free Italian seasoning blend
• 1 tablespoon coarsely ground fennel seeds
• 2- 15 ounce cans gluten free pizza or marinara sauce 
• ½ pound soft goat cheese
• 1 pound ricotta cheese
• ½ cup freshly grated Parmesan cheese
• 2 lightly beaten eggs
• ½ cup finely chopped fresh basil
• ¼ cup finely chopped fresh Italian parsley
• ¼ cup finely chopped fresh oregano leaves
• 1 pound shredded mozzarella cheese
• 1 pound shredded Monterey Jack cheese

Preheat oven to 350°

1. Fill a large stockpot 2/3rds full with cold water. Add 1 teaspoon of salt and 1 tablespoon of olive oil, cover with a lid and bring to a rolling boil. Add 14 gluten free lasagna noodles and boil for 13-14 minutes. (Do not overcook the noodles. They will continue to cook once the lasagna is baked in the oven). Drain and rinse the noodles in cold water. Pour 1 tablespoon of olive oil on the noodles and coat. This will prevent the noodles from sticking together as they cool.
2. Add onions, garlic and 3 tablespoons of olive oil to a large skillet. Saute for two minutes. Add the ground beef, 1 teaspoon salt and brown over medium heat, stirring occasionally, until thoroughly cooked. Pour the canned pizza sauce over the beef mixture, add 1 tablespoon of the Italian seasonings and all of the fennel, stir to mix and simmer for 10 minutes. Stir occasionally to prevent burning.
3. In a medium size mixing bowl, blend goat cheese, ricotta cheese, parmesan cheese, eggs, fresh basil, Italian parsley, fresh oregano, 1 teaspoon salt and fresh cracked pepper.
4. Assemble lasagna: Spread 1 cup of the meat sauce mixture in the bottom of the baking dish. Overlap the edges of 4 lasagna noodles on top of the sauce. Evenly spread 1 cup of meat sauce over the noodles. Spread 1 cup of the cheese/herb mixture over meat sauce. Evenly sprinkle about 2 cups of shredded cheeses over this layer. Repeat layers (lasagna noodles/meat sauce/ cheese herb mixture/shredded cheese). Overlap 4 lasagna noodles on top, spread evenly with remaining meat sauce and top with remaining shredded cheese. Sprinkle remaining 1 tablespoon of Italian herb blend evenly over the shredded cheese. Bake for 1 hour or until golden brown on top. Let rest for 15 minutes before serving.

Source: http://glutenfreecooking.about.com/od/entrees/r/gflasagna.htm 
This recipe is an adaptation of a Tyler Florence recipe called “Drop-Dead Lasagna” featured in his book Tyler Florence’s Real Kitchen.