Recipe | SheetPan Tomatoes

We have had so many tomatoes in our garden this year. I made this Sheetpan Tomatoes dish for dinner and the family loved it! It was super easy and very tasty.

Ingredients

3-4 large tomatoes
12-15 cherry tomatoes
1 green bell pepper
1 large white onion
1 head of garlic
1/4 c. olive oil
1 TB balsamic vinegar
Sea Salt
Ground Pepper
Fresh herbs from the garden

Process

  • Preheat oven to 375
  • Cut tomatoes into wedges (for larger tomatoes) or slice in half (for cherry tomatoes)
  • Cut pepper into thin strips (about 1/2″ wide)
  • Slice onion into wedges
  • Pull cloves from garlic head
  • Dredge all in olive oil and vinegar, salt and pepper, and herbs on a baking sheet
  • Roast in oven until tomatoes are juicy and a little carmelized, about 25-35 minutes

Recipe | Orange Soy Tuna Loin with Garden Herbs

I love to share recipes of my meals when the whole family loves what I made. This tuna loin dinner was adored by my husband and daughter, and it was super easy to make.

I got inspired to make this dish after harvesting the early September crops from our garden. The herbs were in full force, so I thought about what to make.

The basil I picked in handfuls, as well as the chives. There was plenty of thyme, oregano, lemon parsley, sage, and rosemary. I used them all in the marinade for these delicious tuna steaks.

Ingredients

Two tuna loins, patted dry
Sea salt
Ground pepper

2-3 TB Olive oil
2-3 TB Bragg’s amino acids (or soy sauce)
Juice from one orange (I used Cara Cara)
1-2 tsp. maple syrup
1 tsp. garlic powder
1 tsp. balsamic vinegar
Chopped fresh herbs (put them all in!)

Process

  1. Pat the loins dry and sprinkle both sides with salt and pepper.
  2. Mix marinade with the rest of the ingredients and let the loins sit in the marinade for at least 1 hour (or just until dinner time!). Flip the loins over at intervals to be sure that every inch sops up that goodness!
  3. Heat a cast iron pan to high. Coat with a little olive oil. Sear the loins on each side to desired done-ness. We like ours raw in the middle, so I seared about 2-3 minutes on each side. I also got the sides by rolling the loins on the pan with my tongs.
  4. I gave a squeeze of orange at the end.

I hope you enjoy this as much as we always do!


Perfect Lunchbox “Cheese” Crackers (Vegan | Grain Free | Gluten Free)

My daughter loves cheese crackers. This recipe is super simple and it’s incredibly fool-proof.  The crackers are “cheesy”-tasting and just crunchy enough. They stick together well and travel in a lunchbox nicely.

Ingredients

A flax egg (1 tablespoon flax meal + 3 tablespoons water, left to sit for 5 minutes)
1 3/4 cup superfine almond flour
4-5 tablespoons nutritional yeast
1 teaspoon sea salt
1 tablespoon melted coconut oil
2 tablespoons lime juice
1 teaspoon date syrup (or maple syrup) — optional

Process:

Line a baking sheet with a silicone mat, lay down baking paper, or cover with oil
Set oven for 200 degrees

In a mixing bowl, combine all ingredients and mix with hands, forming into a crumby ball.

Place ball on sheet and cover with parchment or wax paper.

With a rolling pin or evenly-shaped cup, roll the ball out from the middle toward the edges of the sheet, until the mixture is equally flat.

Carefully remove the paper.

With a pizza cutter or sharp knife, cut the desired shape into the cracker mixture.  Add fork holes in the center if you’d like.  Sprinkle extra salt, if desired.

Bake in the oven for a little more than 2 hours.

Crackers will be easily lifted from the sheet with your fingers when they are ready.

Store in an air-tight glass container in a dry place.

Tangy Carrot Hummus (Gluten-Free, Vegan)

This family loves hummus! We like it on homemade crackers, on veggies, in wraps, as a condiment with dinner.  This week I made some Roasted Carrot Hummus, and it was tangy and garlicky with plenty of that rich and smooth texture that we love.

Ingredients:

2 large or 4 small carrots, peeled, halved, and cut into 3 inch chunks
1 head of garlic cloves
Extra virgin olive oil
1/4 cup tahini
2 cans Eden garbanzo beans (these are pressure-cooked; good for those with lectin sensitivity)
Sea salt
2 teaspoons smoked paprika
2 teaspoons ground cumin
Juice from two limes
Splash apple cider vinegar

Process:

1.  Preheat oven to 400.
2.  On a baking sheet, set the carrots and the cloves of garlic (I like to leave the skin on and then peel off after roasted). Cover in olive oil and salt (to taste), and roast in oven until soft, about 18-22 minutes.
3. In a food processor, combine all ingredients, including roasted carrots and (peeled) garlic. The olive oil should be drizzled in until you reach a consistency that you like. I like mine very oily, so I used about 3/4 cup or so.

 

Perfect Lunchbox “Cheese” Crackers (Vegan, Grain-Free, Gluten-Free)

My daughter loves cheese crackers. This recipe is super simple and it’s incredibly fool-proof.  The crackers are “cheesy”-tasting and just crunchy enough. They stick together well and travel in a lunchbox nicely.

Ingredients:

A flax egg (1 tablespoon flax meal + 3 tablespoons water, left to sit for 5 minutes)
1 3/4 cup superfine almond flour
4-5 tablespoons nutritional yeast
1 teaspoon sea salt
1 tablespoon melted coconut oil
2 tablespoons lime juice
1 teaspoon date syrup (or maple syrup) — optional

Process:

Line a baking sheet with a silicone mat, lay down baking paper, or cover with oil
Set oven for 200 degrees

In a mixing bowl, combine all ingredients and mix with hands, forming into a crumby ball.

Place ball on sheet and cover with parchment or wax paper.

With a rolling pin or evenly-shaped cup, roll the ball out from the middle toward the edges of the sheet, until the mixture is equally flat.

Carefully remove the paper.

With a pizza cutter or sharp knife, cut the desired shape into the cracker mixture.  Add fork holes in the center if you’d like.  Sprinkle extra salt, if desired.

Bake in the oven for a little more than 2 hours.

Crackers will be easily lifted from the sheet with your fingers when they are ready.

Store in an air-tight glass container in a dry place.

 

 

Miso Maple Bok Choy (Vegan, Gluten-Free)

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The verdure of a bok choy cannot be overstated.  It’s such a lovely vegetable. One of my favorite ways to cook it appears here in this vegan and gluten-free recipe.

Ingredients (serves 4):

4-6 small bok choy, cut into halves the long way
1-2 tablespoon extra virgin olive oil
2 cloves garlic, minced
1-2 tablespoons Bragg’s amino acids (coconut version, if sensitive to soy, soy sauce if not sensitive to wheat)
1 tablespoon toasted sesame seeds
1 tablespoon miso paste (I like to use South River brand)
1 teaspoon pure maple syrup
Sea salt and ground black pepper to taste
Optional: sesame oil for drizzling

Process:

Combine the amino acids, maple, and miso in a bowl and set aside.

In a large thick bottomed skillet (use cast-iron to add some iron to the food), heat olive oil until hot enough to make the choy sizzle. Add the choy flat-side down, and sprinkle butt-side with salt.

Cook until the flat side shows signals of softening (the flesh just starts to get a bit translucent). Flip the choy and cook until the butt-skin starts to wrinkle.

Add in the garlic, and cook for about 30 seconds, before you de-glaze the pan with the amino acids mixture.

Flip the choy back to the flat-side until it browns up in the mixture, turning down the heat if necessary.

Sprinkle with sesame seeds (and drizzle with a tiny bit of sesame oil, if desired) and sea salt, serving hot.

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These cuties should be soft and tangy-sweet. Enjoy!

Winter Wonderland Stuffed Portobello (Vegan, Gluten-Free)

We haven’t had snow this winter yet, and we are in the middle of January. Nevertheless, warm, hearty food is still in demand. Tonight I cooked up some stuffed Portobello mushrooms for my family. They were creamy (due to the spinach) and fit the bill just right.

This dish has three parts: the quinoa, the mushrooms, and the filling.

Ingredients: 

The Quinoa:
Extra virgin olive oil to sautee vegetables
1 leek, diced
1 carrot, peeled and diced small
1/2 cup quinoa
1 cup vegetable broth
sea salt, cumin, seaweed, black pepper, to taste

The Portobello:
4 Portobello mushrooms, stems removed
A hefty drizzle of virgin olive oil
Sea salt, to taste

The Stuffing:
1 small sweet potato or yam, diced small
5 cloves of garlic, smashed
1 can pinto beans
1 bag frozen whole leaf spinach
1 tablespoon miso paste (I used South River Miso brand Danelion Leek Miso Paste)
sea salt and black pepper to taste

Process:

  1. Set the oven to 400 degrees.  Rub down the Portobello mushrooms with olive oil and salt, and toss in the oven for about 12 minutes. Remove when done.
  2. While the mushrooms are softening, start the quinoa. In a saucepan over medium  heat, sweat the leeks and carrots until soft. Add the quinoa and toast for about 2 minutes. Add enough broth to cover, and the seasonings.  Drop the heat to low and simmer, covered, until quinoa is soft (about 15-20 minutes).
  3. Give a couple circles of oil and add sweet potato, cooking until it begins to soften. Add garlic and brown. Add beans, spinach, miso, and seasonings. Cook until spinach mixture is gooey; it will have a creamy texture.
  4. Spread the quinoa over the mushrooms. Add the spinach mixtures on top.  Optional: top with some vegan cheese. Toss in the oven for 5-10 minutes. Serve hot.stuffed mushrooms