Enchilada/Taco Sauce

I really like making my own sauces and herb blends because I know what's going in them.  I got this recipe several years ago from Top Secret Recipes and have adapted it only slightly.  I think it was originally listed as a taco sauce, but I use it as an enchilada sauce. You can enrich the flavor by using veggie broth, but I generally use water.

Ingredients
3 cups water, divided
2 teaspoons tapioca starch
1 6 ounce can tomato paste
3 tablespoons vinegar, raw a/c
4 teaspoons chili powder
2 teaspoons salt, or less to taste
(optional: oregano, cumin, black pepper, cayenne, garlic)

Heat 2 1/2 cups water in a sauce pan and blend in the tomato paste.  Stir in the vinegar, chili powder, salt and other spices to taste.  After bring mixture to a simmer, stir the tapioca starch into the remaining 1/2 cup water and stir that into the tomato mixture.  Let it simmer a little longer then adjust the seasonings to taste.  Occasionally, I'll sauté a tablespoon or two of finely minced onion and/or a clove of garlic in the sauce pan before adding any other ingredients.

Corn-free Marshmallows -- no thermometer needed!

I've made this recipe a couple of times and have been very pleased with it, especially since my candy thermometer broke.  I found it here: http://www.food.com/recipe/homemade-marshmallows-no-corn-syrup-384069

2 tablespoons gelatin (I buy mine in bulk at the health food store, sorry it's not really vegan)
8 tablespoons cold water
2 cups granulated sugar
1/2 cup cold water
1/4 teaspoon salt
2 teaspoons vanilla extract

1 Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
2 In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
3 Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
4 Cook and stir over medium heat until dissolved.
5 Add gelatin and bring to a boil.
6 Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
7 Add salt and vanilla extract.
8 Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
9 Pour into prepared pan to about 1/2 inch thick.
10 Set to cool until it will not stick to your finger.
11 Cut into 1.5 inch pieces and roll in powdered sugar.
12 Variation: toasted coconut can be substituted for powdered sugar.
13 Variation: other flavorings can be substituted for vanilla extract.

Warm Quinoa Salad

The original recipe developed by Kelly at (http://www.eat-yourself-skinny.com/2013/06/summer-quinoa-salad-2.html) was meant to be served cold, but we started making it in the winter months and preferred it warm.  This is our version:

1 cup quinoa, cooked in scant 2 cups water or broth according to directions
(or add rinsed quinoa to the boiling water and simmer ~17 minutes)
1-2 Tbsp olive oil
1/2 medium red onion, diced
1/4 red bell pepper, diced
2 cloves garlic, minced
1 generous cup broccoli florets
1 1/2 cups or 1 can black beans
vinaigrette dressing of choice (I use Drew's)

While the quinoa is cooking, saute the onion and bell pepper till soft, then add the garlic and continue to saute a couple of minutes.  Add cooked quinoa, broccoli and beans.  Mix well and top with desired amount of dressing.  Stir together and serve warm.  It's probably also good cold, but there are never left overs.

1 cup uncooked quinoa

1 red onion, chopped

7-8 sweet peppers, chopped

1 cup broccoli

1 cup corn

1 can black beans, rinsed

- See more at: http://www.eat-yourself-skinny.com/2013/06/summer-quinoa-salad-2.html#sthash.ZgKyCMPH.dpuf

1 cup uncooked quinoa

1 red onion, chopped

7-8 sweet peppers, chopped

1 cup broccoli

1 cup corn

1 can black beans, rinsed

- See more at: http://www.eat-yourself-skinny.com/2013/06/summer-quinoa-salad-2.html#sthash.ZgKyCMPH.dpuf

Spinach Avocado Guacamole

Inspired by this post: http://kblog.lunchboxbunch.com/2013/01/bow-tie-pasta-primavera-avocado-pesto.html

1/2 cup raw brazil nuts
1 small avocado
1/2 cup water, more as needed
1/2 tsp chopped garlic or roasted garlic
1 tbsp extra virgin olive oil
1 cup baby spinach (1 large handful)
sea salt and freshly ground pepper to taste

I like to presoak the nuts, then blend them in a high speed blender till mostly smooth, then add the remaining ingredients and blend till desired smoothness.  We use this like guacamole, on Mexican dishes or as a veggie dip or slightly thinned as a salad dressing.

yeast-free mac n cheese revisited

While trying to cut back on white potatoes, I decided to try sweet potatoes in the original recipe ( http://glutenfreeandvegan.blogspot.com/2009/10/vegan-cheese-sauce-yeast-and-soy-free.html ). I also happened to have fresh rosemary on hand, so I minced a couple of tablespoons and added it towards the end of the cooking time. Mmm * 4 quarts water * 1 tablespoon sea salt * 8 ounces macaroni * 4 slices of bread, crumbed * 2 tablespoons olive oil * 2 tablespoons minced garlic * 1 cup sweet potatoes * 1/4 cup carrots, peeled and chopped * 1/3 cup onion, peeled and chopped * 1 cup water * 1/4 cup raw brazil nuts * 2 teaspoons sea salt * 1/4 teaspoon garlic, minced * 1/4 teaspoon Dijon mustard * 1 tablespoon lemon juice, freshly squeezed * 1/4 teaspoon black pepper * 1-2 Tbsp fresh, minced rosemary, to taste * 1/8 teaspoon cayenne [opt] * 1/4 teaspoon paprika

Mini muffin template

For the Wilton mini-muffin pan in my convection, toaster oven.
1 cup gf flour blend
1/4-1/3 cup sugar
pinch salt
1/4 tsp baking soda
optional seasonings depending on fruit:
cinnamon, ginger, nutmet...

1 flaxseed egg
1/4 cup mashed or macerated fruit
OR 2-4 Tbsp rice milk
1 Tbsp oil of choice
1/2 tsp vinegar
optional: 1/2 tsp vanilla or other flavoring, like lemon

Mix wet and dry ingredients separately then combine and put by the tablespoon into mini muffin pan. You may need to add slightly more or less liquid to get the right consistency. You can replace the egg and milk with one large, well-mashed banana or with the cranberries, add 1/2 tsp lemon flavoring for a fantastic lemon-cranberry muffin. I cook mine 12 minutes at 375 degrees.

Robin's Tomato Pasta Sauce

2 Tbsp olive oil (reduced from 1/4 c oil and 1/4 c butter)
4 cloves garlic, chopped
1/2 large sweet onion, sliced and separated into rings
5 large tomatoes, chopped (10 roma)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
bunch of fresh basil chopped

Heat oil over med heat. Add onion and saute till slightly translucent, then add garlic and continue till onion is limp. Add tomatoes, herbs and spices. Bring to boil, then reduce heat. Cover and simmer till sauce thickens.

Toss w/ pasta and serve.