Blueberry Cobbler: Gluten Free, Vegan & Delicious!

April 9, 2013 by Comments

This is a special treat our family loves to enjoy on occasion. My husband came up with the recipe a few months ago and our toddler has been asking for it by name ever since. “Cahhhh-blurrrr pleeeease Mama.” It’s gluten-free, vegan, simple to make, and oh-so-delicious!

Image © Natureal Mom 2013

Image © Natureal Mom 2013

Filling:

8 ounces fresh blueberries
1/2 cup raisins and/or dried cranberries
1/4 cup cane sugar
1/4 cup gluten-free flour
1/4 cup lemon or orange juice
2 tablespoons brown sugar
1/2 tablespoon Earth Balance to coat baking dish
1 teaspoon vanilla

Topping:

1 cup unbleached flour
1/4 cup cane sugar
1/4 cup brown sugar
1/4 teaspoon salt
1/4 cup gluten-free rolled oats
1/4 cup chopped walnuts
2 tablespoons Earth Balance

In a large bowl, combine all filling ingredients and gently toss to mix together. Pour mixture into a baking dish or individual ramekins and lightly coat with Earth Balance.

Prepare topping by mixing all ingredients together except the walnuts and oats in a separate bowl until it has a crumbly consistency. Stir in walnuts and oats. Spread topping evenly over blueberry filling. Bake at 350°F for 30 minutes.

Enjoy! ♥

Filed Under: Food + Recipes, Uncategorized Tagged With: , , , , , , ,

Spiced Chickpea Smothered Sweet Potato

February 16, 2013 by Comments

A slightly spicy chickpea and tomato stew plays off of a bright orange sweet potato in this flavorful recipe. This hearty dish is simple to throw together, packed full of goodness, and is perfect for keeping warm on a chilly night.

smashed chickpea sweet potato

Image © Natureal Mom 2013

Ingredients

  • 2 medium sweet potatoes, preferably rounder
  • 1 tablespoons olive oil
  • 2 medium shallots
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 whole cloves
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoons smoked paprika
  • 1/2 teaspoons salt
  • 1 cup stewed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 to 1 cup vegetable broth
  • 2 cups chickpeas, drained and rinsed if using canned
  • Fresh parsley, to serve

Directions

  1. Preheat oven to 400˚. Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45 minutes to an hour. Sweet potato should be tender.
  2. Add cumin and coriander seeds to a small dry pan. Over medium-low heat, lightly toast until fragrant, 3-4 minutes. Place in a mortar along with cloves and grind until large pieces are broken down. Combine with red pepper flakes, paprika, and salt; set aside.
  3. In a medium pot, heat olive oil over medium heat. Mince shallot and add to pan, sautéing for translucent, 4-5 minutes. Stir in spices and cook for 1 minute more. Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth. Bring to a boil, reduce to a simmer and add chickpeas. Continue to simmer for at least 15 minutes or until sweet potatoes are done. Add more vegetable broth if desired.
  4. To serve, place a slit in the top of the sweet potato and gently squeeze open. Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas. Ladle chickpea mixture over sweet potato and serve with a sprinkle of fresh parsley.

Notes

To substitute ground spices for the whole, use 1 tablespoons ground cumin, 2 teaspoons ground coriander, and 1/4 teaspoon ground cloves. Also, if spicy isn’t your thing, simply leave out the red pepper and cut the paprika back to 1/2 tablespoon- it will still be delicious!

This delicious recipe brought to you by Erin Alderson of Naturally Ella where she shares seasonal, vegetarian recipes that promote a healthy and happy lifestyle.

Filed Under: Food + Recipes Tagged With: , , , , , , , , ,

Her Mother’s Daughter {guest post + mint rice recipe}

November 6, 2012 by

I am excited to share this beautifully written piece by my friend Pratima Anaé. My husband, son and I had the honor of meeting Pratima’s mother during her recent visit to California. We were invited to their lovely home for a delicious home-cooked meal and I even got a first-hand lesson in Indian cooking! Throughout the ages, meals have been a symbol of sharing, nurturing and loving one another. Watching Pratima’s Mom cook with so much pride and joy reminded me of my own family and how culture, food, and tradition can create such deep and meaningful connections. By passing down recipes from generation to generation we can honor our heritage and stay connected to our roots.  

As Americans we share a diverse existence that is both unusual and beautiful.  East Indian immigrants, my family settled in a small Amish town in the Midwest.  There were no other minorities in town and we lived amidst buggies, horse drawn plows, and bonnets.  As such, my mother’s cooking was the most significant connection to my culture.  It was the one thing in our house that truly remained Indian.  Passed down from generations of Indian women with no written recipes, it felt like a direct link to my roots.

My mom, Olga, is an incredible cook and a supremely unique spirit.  Effortlessly combining grace, kindness, and humor in everything she does, she’s just at home fixing an Indian feast for hundreds of people in our backyard as she is riding a John Deere lawn mover in her perfectly coiffed sari.  Our family loves to reminisce about the humor and beauty in the unexpected things she does.  Like the time she fell into a pond chasing dragonflies to help with my sister’s high school biology project.  And then there was the Christmas when we needed a tree and she went out chopped one down from our yard and dragged it in by herself while we watched from the window.  She is the mother whom sprinkles Indian Jasmine in her children’s bed at night.  To know her is to love her.

Pratima with her Mom Olga
Image © Pratima Anaé

I wish that I could invite each one of you to our home to experience my mom’s generosity of spirit and her wonderful food but in lieu of that I am happy to share one of her dishes with you.  This particular recipe for Mint Basmati rice is one of her own creations.  It is not only delicious and elegant but it is also vegan, gluten free, and healthy.  There is nothing like smell or taste to bring back a memory.  There is nothing that makes me feel like home more than my mother’s cooking.  To me it is the heart and essence of India.  Enjoy…

Mint rice

Image © Pratima Anaé

Ingredients

  • 2 cups uncooked jasmine rice
  • 2 1/2 cups water
  • 1 tbsp. butter
  • 2 tbsp. oil
  • 1 or 2 Serrano chilies cut in half
  • 1 cup chopped mint leaves
  • 1 cup chopped cilantro
  • 1-inch piece of fresh ginger root grated
  • 1 tsp. salt more if needed
  • 1 cup yellow cherry tomatoes cut into halves
  • 1 cup lightly blanched sweet pea pods
  • 1 medium carrot cut into small strips
  • 3/4-cup raw peanuts with skins
  • 2 tbsp. light corn syrup

Wash rice and drain.  Combine rice and water.  According to your preference cook rice either in a cooker or on the stovetop. Rice should be fluffy not soft and mushy.  While rice is cooking prepare the vegetables and seasonings.  Slice the cherry tomatoes and Serrano chilies in half.  Blanch the sweet pea pods.  Cut carrots in small strips.  Grate the ginger.  Finely chop the mint and cilantro.  When your prep work is finished and the rice is done cooking, heat oil and butter in a large frying pan.  Add chopped chilies and cook for 30 seconds. Add mint, cilantro and ginger.  Fry for an additional 30 seconds.  Then add cooked rice and salt to taste fry for 1 or 2 minutes. Add peas and carrots.  Transfer the rice to a shallow serving bowl.  Just before serving add tomatoes and caramelized peanuts.

Caramelized peanuts

Preheat oven to 350 degrees.  Spread peanuts on baking sheet with foil and lightly roast them in the oven.  When lightly roasted remove peanuts from oven and drizzle with corn syrup. Place them back in the oven and bake for and additional 6 to 8 minutes.

♦ ♦ ♦

Pratima Anaé got her start in the entertainment industry when she was crowned Miss Indiana USA.  She went on to Miss USA and made Miss Universe history as the first woman of East Indian descent to place in the top ten. Currently Pratima is an Actress, Model, and Host.  Her print work has been featured in various publications.  A few of her credits include appearances in “The New Girl” and “Outsourced.” Additionally, Pratima hosts a series of lifestyle events.  She has conducted interviews with Salman Rushdie and Kal Penn in connection with this endeavor.  She most recently started a personal blog entitled, Love Pratima.

Filed Under: Connecting, Food + Recipes Tagged With: , , , , , , , , , , ,

Recipe: Savory Lentil-Mushroom Burgers

October 17, 2012 by Comments

Not only are these burgers de-lic-ious, they are nutritious, satisfying and gluten-free!  This recipe comes from one of my favorite food blogs, Susan Voisin’s Fat Free Vegan Kitchen.  The star ingredient, lentils are an excellent source of protein, are rich in heart-healthy dietary fiber, contain energy-boosting iron, and stabilize blood sugar.  Recent findings show that button mushrooms can significantly reduce the risk of breast cancer as well as other types.  They also add texture to the burgers and a unique flavor that pairs well with the savory herbs.  I like to serve these with a side of roasted rosemary potatoes.

I hope your family enjoys these as much as we do.  Kid-tested, Daddy approved!

Image © Natureal Mom

Ingredients

1 medium onion
6 ounces mushrooms, washed
3 cloves garlic
2 cups cooked lentils, well drained
1/3 cup gluten-free oats
2 tablespoons potato starch
1 tablespoon wheat-free tamari
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon dried thyme
black pepper
3 tablespoons warm water

Image © Natureal Mom

Instructions

Finely chop the onion and mince the garlic.

Place the mushrooms into the food processor and pulse until they are finely minced.

Image © Natureal Mom

Heat the olive oil in a skillet over medium-high heat.

Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick.

Stir in the mushrooms and garlic and another splash of water.

Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.

When the mushrooms have softened, transfer them to the food processor and add the lentils.

Image © Natureal Mom

Pulse until the lentils are just combined with the mushrooms.

Image © Natureal Mom

Add the remaining ingredients and pulse to combine well.

Image © Natureal Mom

Spoon the mixture into a bowl and set aside for about 15 minutes.

Preheat the oven to 375ºF and line a baking sheet with parchment paper.

Image © Natureal Mom

Shape the burger mixture into 6 patties and bake for about 30 minutes.

Since ovens vary, check them after 25 minutes and give more time if necessary.

Image © Natureal Mom

Remove the burgers from the baking sheet using a spatula.

Serve at once or refrigerate for later use.

Add your favorite fix-ins and you’re good to go.

Enjoy!

Image © Natureal Mom

 

Filed Under: Food + Recipes Tagged With: , , , , , ,

Roasted Acorn Squash Stuffed with Quinoa, Mushrooms & Herbs

October 2, 2012 by Comments

I just love Autumn… curling up by a toasty fire, evening strolls in the crisp outdoor air, sipping warm drinks, and enjoying the season’s most festive foods like pumpkins, apples, and squash!  I have made different variations of stuffed acorn squash before but this is my family’s favorite.  The savory quinoa stuffing plays off the slightly sweet and nutty flavor of the acorn squash creating a delicious and healthy meal that presents beautifully.  I had the perfect opportunity to pick up some local squash at a Harvest Festival last weekend.

Image © Natureal Mom 2012

Ingredients:

1 large acorn squash
1 tbsp olive oil
Sea salt & pepper to taste
1 cup quinoa
1/2 yellow onion
2 cloves garlic, chopped
1/2 cup chopped mushrooms
1/2 package organic tempeh or 1/2 cup chick peas or white beans
1/2 cup chopped fresh herbs such as sage or thyme
1/3 cup raisins, cranberries or chopped dried apricots
1/3 cup pine nuts or pumpkin seeds
A few splashes of tamari
A sprinkle of cayenne
A sprinkle of freshly chopped herbs for garnish

Directions:

Pre-heat oven to 400ºF. Cut your acorn squash in half length-wise and scoop out the seeds.  Brush the squash with olive oil and sprinkle with salt and pepper. Place in a lightly oiled baking dish and place into the oven.

Image © Natureal Mom 2012

While the squash is baking, prepare the stuffing.  Cook the quinoa. Then add onions, mushrooms, garlic and tempeh or beans to a pan with a bit of olive oil, a few splashes of tamari, and a sprinkle of cayenne.  Cook until onions are translucent & the remaining ingredients start to brown.

Image © Natureal Mom 2012

Add the cooked quinoa to the onion mixture in the pan and mix thoroughly.  Remove from heat and put into a large bowl.  Add dried fruit, herbs and nuts to the quinoa mixture and stir well.

Image © Natureal Mom 2012

After 45 minutes, remove the squash from the oven and spoon the stuffing mixture into the acorn squash halves.  You will have enough leftover stuffing to be enjoyed on its own the next day :)  Cook another 15 minutes or so with the stuffing inside until the squash is very soft and golden brown around the edges.  Top with fresh herbs and enjoy!

Image © Natureal Mom 2012

 

 What are your favorite Fall recipes?  Please share below!

 

Filed Under: Food + Recipes, Uncategorized Tagged With: , , , , , , , , , , ,

Summer Staple: Herb Potato Salad

August 17, 2012 by Comments

Image © Natureal Mom 2012

Potato salad is one of those essential summer staples for barbecues, picnics and get-togethers. Packed with garden veggies and fresh herbs, this is another great recipe from one of my favorite vegetarian cookbooks. There’s lots of room for creativity so try some of your own variations!

Ingredients

  • 6 medium potatoes, boiled in skins, cooled then cubed (I use red potatoes)
  • 2 hardboiled eggs, chopped (optional, omit for Vegan)
  • 1 medium bell pepper, diced (any color)
  • 1 small cucumber, seeded and minced
  • 1 medium carrot, diced
  • 1 stalk celery, minced
  • radishes, thinly sliced
  • fresh peas, steamed or raw
  • 3 -4 scallions, finely minced (whites and greens)
  • 1/2 cup fresh parsley, finely minced (packed)
  • 1/4 cup fresh dill, minced
  • 1 teaspoon tarragon
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • fresh black pepper, to taste
  • 1/8 cup cider vinegar
  • 1 tablespoon prepared horseradish
  • 1/2 cup mayonnaise (I use Follow Your Heart Vegenaise)
  • 1/2 cup plain yogurt or sour cream (Omit for Vegan)
  • 1 cup cashews, lightly toasted
  • 1/2 cup sunflower seeds, toasted
  • 2 tablespoons sesame seeds (Other variations are chia, hemp or flax seeds)

Directions

  1. In a medium bowl mix together the mayonnaise, yogurt, or sour cream, parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
  2. Combine well with other ingredients in a larger bowl, cover and chill.

 What variations would you make? Comment below!

Filed Under: Food + Recipes, Home, Uncategorized Tagged With: , , , , ,

Recipe: Apple Crisp

June 10, 2012 by Comments

Image © Natureal Mom

Mmm… Apple Crisp.

This recipe from The Waldorf Kindergarten Snack Book is simple, comforting, healthy and delicious!

Enjoy alone or add a scoop of vanilla bean ice cream sprinkled with nutmeg.

♥

Ingredients:

  • Lots of apples (I usually use about 6 Pink Lady apples)4-5 cups oats (I use GF Harvest Organic Gluten-Free Rolled Oats)
  • 1 stick of butter, melted (I use 1/2 cup melted Organic Earth Balance)
  • 1/2 cup maple syrup
  • 2 T. oil (I use Safflower)
  • Pinch of salt
  • Love

Directions:

1. Peel and Slice the apples. (An old-fashioned apple peeler/corer is a fun way for little helpers to prepare apples)
2. Preheat oven to 350ºF
3. Place apples in a 9×13-inch baking pan.
4. Sprinkle the apples with cinnamon and a few tablespoons of maple syrup.
5. Mix together the topping ingredients and sprinkle over the apples.
6. Bake for 45 minutes to an hour.


Filed Under: Food + Recipes Tagged With: , , , , , , , ,

Recipe: Strawberry Blondie Bars with Chocolate Chips

May 4, 2012 by 1 Comment
Hello & Happy Fourth of July! Fresh local strawberries are in season and are the star ingredient in these delicious strawberry blondie bars with chocolate chips. Enjoy them warmed up with a scoop of coconut ice cream or at room temperature with a cup of tea ❤

Ingredients
  • 1/3 cup of melted butter or Earth Balance
  • 2/3 cup of granulated sugar (I used Sucanat. You can also use maple or date sugar)
  • 1 teaspoon of pure vanilla extract
  • 2 eggs or equivalent using a natural egg replacer
  • 1 cup of all purpose flour (I used white unbleached whole wheat flour)
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of diced strawberries
  • 1/4 cup of regular or vegan chocolate or white chocolate chips
Directions
  1. Preheat oven to 350′F. Using a strip of parchment paper, line the bottom and two sides of an 8 X 8 inch baking pan. Set aside.
  2. Combine the melted butter and sugar in a bowl. Add the pure vanilla extract and the egg or egg replacer. Whisk until well combined.
  3. In a separate bowl, combine the flour, salt and baking powder.
  4. Slowly mix the wet ingredients into the dry ingredients. Note: the batter will be quite thick. If the mixture appears a little too thick, add another tablespoon of water.
  5. Gently fold in the chopped strawberries and vegan chocolate chips. Spread batter into prepared baking pan.
  6.  Bake for 25 minutes or until the blondies begin to pull away from the sides of the pan and a tooth pick inserted in the middle yields moist crumbs.
  7. Remove blondies from the oven and allow them to cool in the pan for 5 minutes. Remove blondies from pan using parchment paper and allow them to cool on a wire rack. Once cool, cut blondies into squares.

Note: I doubled the recipe and used a 9 X 13 inch baking pan.

Recipe credit: The Fig Tree ~ celebrating the best of both vegetarian and vegan cuisine.

Enjoy!

Filed Under: Food + Recipes, Uncategorized Tagged With: , , , , , , , , , ,

The Family Dinner

March 10, 2012 by Comments

There is great meaning in the simple daily ritual of gathering together for an evening meal. We have dinner together as a family almost every night. We have come to know a rhythm of preparing the meal, setting the table, taking a moment of blessings and gratitude, connecting, eating and cleaning up together.

We don’t have a yard with our own garden yet but every Sunday we walk to the local farmer’s market and gather fresh seasonal and organic fruits, vegetables and herbs that will be used to prepare wholesome, nourishing meals throughout the week.

Natureal Dad & Natureal Baby ~ 2011

We eat close to the earth keeping away from highly processed, genetically modified or overly sweetened foods. Our meals are simple yet flavorful and consist of different kinds of grains, legumes, colorful fruits and vegetables. We prepare lots of soups, stews and salads.

Local Farmers Market

Our child is still very young but he takes part in the process by helping to soak beans, rinse vegetables and dry dishes. A personally cherished part of our mealtime tradition is setting a beautiful table. The table is usually covered with one of my grandmother’s tablecloths that have been passed down to me. Fresh flowers are displayed and seasonal touches are added like leaves, branches, acorns, flowers, pinecones and berries. Handcrafted cherry wood plates, bowls, cutlery, and cloth napkins are set for each meal. A candle is lit to bring reverence to a special time as we all sit in one space together as a family. After the plates are rinsed, we occasionally take a moment to apply an all-natural beeswax polish with jojoba oil to seal each wooden piece.

In our home, we start the meal by holding hands to form unity and say a blessing over our food. After the blessing is said we take a moment to be grateful for each other and the earth from which our food comes. During the meal we exchange our thoughts, share experiences and things learned. We choose not to have adult conversation at the dinner table. The mood is relaxed, light and loving. We also do not watch television, answer the phone, check emails, texts or allow other intrusions during this sacred time. On Friday evenings, we welcome Shabbat (Sabbath) and add special candles, wine and challah (braided egg bread) to the meal and recite special blessings and sing songs.

Studies have also shown many benefits for families that eat together. Kids are more likely to do well in their studies, have good social skills, eat more fruits and vegetables, build their vocabularies, and are less likely to engage in destructive behaviors, suffer from depression or develop eating disorders. Another study found that mothers who put in long hours on the job reported less stress, strain and conflict if they were able to make it home in time for dinner.

Family meals cultivate warmth, security and a sense of belonging. May your meal time with your family be met with beauty, love and togetherness. ♥

Filed Under: Connecting, Family, Food + Recipes, Home Tagged With: , , , , , , , , ,

Provençal Ratatouille Recipe

January 22, 2012 by Comments

Image © Natureal Mom 2012

One of my favorite dishes to make is an authentic Provençal ratatouille. It fills the kitchen with the delicious smell of garlic, onions and aromatic herbs and simmers into a savory stew. Purists cook each ingredient separately and then combine them together to keep the unique flavors intact but I prefer cooking them together. On the second and third days, the individual flavors “marry” into one harmonious and complex overarching flavor profile with all sorts of nuances. The key to getting the best flavors is by using a quality cold pressed extra virgin olive oil and the freshest ingredients possible (preferably organic). Almost everything you need for this dish can be found at your local farmer’s market. Here are some selection tips:

Eggplant. Select medium sized eggplants that are firm, heavy, and have dark glossy skin.
Zucchini.  You want small, young zucchini. Make sure you can still see a fresh green stem at the end.
Peppers. Use brightly colored red, yellow, or orange peppers, or a mix of them. Select firm peppers that don’t have any soft spots.
Onions.  Yellow onions or the sweet varieties work well.
Tomatoes. Select small to medium size vine ripened tomatoes that aren’t mushy.

Image © Natureal Mom 2012

Ingredients

3 Tbsp extra virgin olive oil
4 medium cloves garlic, minced
2 cups chopped onion
1 bay leaf
1 medium eggplant, peeled and cubed
1 1/2 tsp salt
1 1/2 tsp basil
1 tsp marjoram or oregano
1/2 tsp rosemary
1/2 tsp thyme
2 medium zucchini, cubed
2 medium bell peppers, seeded and cut into 1-inch chunks
2 medium tomatoes, diced
black pepper
fresh minced parsley for garnish

Preparation

1. Heat olive oil in a deep pan or Dutch oven. Add garlic, onion and bay leaf and sauté over medium heat for about 5 minutes.

Image © Natureal Mom 2012

2. Add eggplant, salt, herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.

Image © Natureal Mom 2012

3. Add zucchini, bell peppers, black pepper and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.

Image © Natureal Mom 2012

Serve alone, over quinoa, pasta or with a warm crusty baguette to soak up the savory juices. It tastes wonderful warmed up but can also be served cold which is especially nice in the summer. A mixed green salad with fresh herbs and champagne dressing complements nicely… and don’t forget a side of delicious lucques olives (the ones from Trader Joe’s / Trader Jacques are delish)!

Bon appétit!

Filed Under: Food + Recipes, Home Tagged With: , , , , , , , ,