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Dairy Free “Cheese”

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Yields 2 cups “cheese”
Preparation time: 5 minutes
Contains soy

2 to 3 cloves garlic
1 pound soft tofu (press out water)
3 tablespoons unrefined olive oil
3 tablespoons ume plum vinegar
4 tablespoons nutritional yeast
¼ teaspoon sea salt
Optional 3 tablespoons fresh basil or rosemary

In a food processor, mince the garlic. Add tofu, olive oil, vinegar, yeast, and salt. Process until smooth and creamy. Taste and add more salt or garlic if desired. Add optional fresh herbs and pulse until they are well combined. This tofu “cheese” works great in the gluten-free lasagna recipe or in the calzones. To create dairy-free pizza, I suggest trying some of the dairy free “cheese” blocks that are available in PCC. Some are made of soy and others with almond or rice. You can grate them just like regular cheese. Many of my patients that are dairy-sensitive are able to tolerate goat cheese. It actually digests much more easily than cow dairy. Consider this as an alternative when making recipes that call for cheese.

Recipe adapted from Jean Duane, Alternative Cook LLC

Gluten-Free Yeasted Calzone

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I love calzones, and I spent quite a bit of time, and wasted a lot of flour, trying to create a gluten-free version that would stay together and taste good. The xanthan gum is a must, and this mixture of flours creates a nice flavor.

Serves 4
Preparation time: 30 minutes
Cook time: 20 to 25 minutes

Crust:
1½ cups warm water (110º F to 115º F)
2 tablespoons sugar, honey, or agave syrup
1 packet dry, active yeast (2¼ teaspoons)
1½ teaspoons sea salt
3 tablespoons olive oil
4 cups Tif’s GF baking mix, consisting of 2 cups brown rice flour, 2 cups tapioca, 2 teaspoons xanthan gum
Extra olive oil and gluten-free flour for kneading

Filling:
1 cup chopped red onion
1 cup sliced mushrooms
1 cup chopped red bell pepper
3 or 4 garlic cloves finely chopped
1 teaspoon sea salt
1 tablespoons crushed red chili flakes
2 tablespoons dried parsley and/or Italian seasoning
1 cup ricotta cheese
1 cup grated Italian cheese
1 cup GF marinara sauce (I like Amy’s brand)

Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture slowly until the yeast and sugar are dissolved. Let it sit to allow the mixture to “mature” for about ten minutes or so. The mixture will begin to react; clouding and forming a foamy “head” on the surface of the mixture. Add the salt and the olive oil and stir again to combine the ingredients. Add 1 cup of Gluten-free flour mix and whisk in until dissolved. Mix in the second cup of flour and xanthan gum. Add the third cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup of flour and, with your hands, begin to combine and knead the dough. Remove the dough ball to a tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Knead dough for about 5 to 8 minutes. You may need to add olive oil during this process.
You’ll know you’ve done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball.

ADDING FILLING:
Transfer this circle to a baking sheet. In the center of the lower third of the circle add the following:
-For smaller circles, use ¼ cup of any combination of fresh veggies, cooked beans, or cooked meats, ⅛ cup marinara or pesto, ⅛ cup of goat cheese, Italian cheeses, ricotta cheese, or dairy free “cheese” options.
-For larger circles double the above amounts.

Once the filling has been placed, fold the dough over towards the front tip so that it comes just over the top of the filling. Bring the exposed portion of the bottom piece up and fold over the top piece, using your fingers to press down, creating a seal. Brush with a bit of olive oil, prick the top in a couple of places with a fork, and place in a 375º F oven for 20 to 25 minutes until golden brown on top. Let cool 5 minutes and serve.

Bake at 400º F for 20 to 25 minutes. Cool and eat!

Tuscan Root Vegetable Stew

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Serves: 4 to 6
Preparation time: 10 minutes
Cook time: 30 minutes

3 tablespoons unrefined olive oil
3 to 4 cloves minced garlic
⅓ cup finely chopped leek or shallot
¼ cup sweet white cooking wine
2 cups chopped root veggies of your choice (rutabaga, carrot, and turnip; red
potato is nice as well)
4 cups (32 ounce) gluten-free vegetable or chicken broth (reserve 1½ cups)
2 15-ounce cans cannellini beans, drained, and rinsed
1½ tablespoons finely chopped fresh rosemary, or thyme, or half of each
¼ cup chopped Italian parsley
2 tablespoons apple cider vinegar
“Rosemary sea salt” to taste (see recipe below)
Fresh rosemary or thyme sprigs for garnish

Add the olive oil to a medium or large soup pot and heat to medium. Stir in garlic and let caramelize a bit, about 2 minutes. Add leek and cooking wine; let simmer 3 or 4 minutes. Add chopped root vegetables and 2½ cups of the broth. Cover and let simmer. In a blender or food processor, put half of the cannellini beans and the remaining 1½ cups broth along with the rosemary and/or thyme; blend until well-mixed. Add this to the stew, and continue to simmer 20 to 30 minutes until your veggies are the desired texture. About 5 minutes before serving add the remaining beans, parsley, and apple cider vinegar. Sprinkle rosemary sea salt on top to taste. Serve with a spring of fresh rosemary or thyme and a side of Sprouted Quinoa Flatbread. This is also paired nicely with some salty, hard cheese bits on top, such as Parmesan.

To make Rosemary Sea Salt:
Put one part chopped, fresh rosemary to 2 parts sea salt in a coffee grinder (used for grinding herbs). Pulse until rosemary is very finely chopped and well mixed with salt. You can store this for several weeks in a glass container or salt “pig.” Great addition to Italian dishes!

Gluten Free Lasagna

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Yields one 9- by 13-inch dish
Preparation time: 10 minutes
Cook time: 45 minutes

1 10-ounce box of Tinkyada Pasta Joy lasagna noodles
1 to 2 tablespoons olive oil
4 to 6 cloves minced garlic
1 cup chopped onion
¾ to 1 pound GF Italian turkey sausage
2 cups packed, de-stemmed, and chopped kale
1½ cups chopped shiitake mushrooms
1 teaspoon sea salt
1 teaspoon crushed red chili flakes, optional
¾ cup chopped fresh basil
24½ -ounce jar of organic pasta sauce
12 ounces ricotta cheese
12 ounces shredded Italian blend cheese (make sure its GF)
1 tablespoon dried Italian seasoning

Put the noodles into the boiling water for 14 minutes (2 minutes less than recommended cooking time on the box). Strain, rinse with cool water, and lay the noodles out on a towel to dry. Preheat the oven to 375º F. Warm the olive oil in a large skillet; add the garlic and onion and stir. After cooking for a couple of minutes, add the sausage (emptied out of its casing). Use a spoon to break the sausage into small pieces and continue to cook for 5 minutes. Add kale, mushrooms, salt, and chili flakes, and continue to cook for 5 more minutes. Add the basil and turn off the heat. Put a couple of tablespoons of pasta sauce on the bottom of a 9- by 13-inch baking dish and spread it out (prevents noodles from sticking).

1. Lay down one layer of noodles on top of the sauce, and then spoon out half of the meat and veggie mixture over the noodles and spread it evenly.
2. Use your hands or a spoon to put dollops of ricotta over the top. Use half the container. It will not cover everything…that is fine.
3. Spoon half the jar of tomato sauce and spread it out over the surface.
4. Sprinkle 3 to 4 ounces of shredded Italian cheese blend over the top of this (about ¾ cup).

Repeat steps 1 through 4 again. Then put one more layer of noodles on the top and cover with remaining shredded cheese. Sprinkle with dried Italian seasoning, cover with foil, put on a baking sheet and place in preheated 375º F oven for 30 minutes. Remove foil and bake an additional 15 minutes until the cheese gets crispy on the edges. Remove from the oven and let it cool for 10 minutes before serving.

Perfect Stir Fry

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What can we say other than it’s the Perfect Stir Fry! In this video Tif shares with you wonderful veggie combinations, how to prepare them, and cooking tips that turn a decent stir fry into the perfect stir fry!

The Perfect Stir-Fry

Preparation time: 10 minutes | Cook time: 8 minutes (plus time for cooking rice)
Serves 4 to 6

• 1 tablespoon coconut or unrefined peanut oil
• 4 cloves chopped garlic
• ½ sweet onion sliced in wedges or ½ moons
• 1 cup carrots sliced diagonally
• 1 cup broccoli pieces
• 1 cup purple cabbage, chopped
• Optional ½ cup red bell pepper sliced julienne style
• 1 cup snow peas, washed and trimmed
• ½ cup mung bean sprouts
• Optional ½ cup sliced water chestnuts

1. Heat the oil in the wok to medium high; add garlic, onion, and carrots; stir continually for 2 minutes.
2. Add the broccoli and the cabbage and continue to cook for another 1 to 2 minutes.

Finally add in the bell pepper, snow peas, water chestnuts, (and or mung bean sprouts) and either the Almond Butter Sauce, the Sweet Chile Sauce, or the Ginger Teriyaki Sauce; cook one more minute and turn off heat. Add more tamari to taste if needed.

Ginger Teriyaki Sauce

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Ginger Teriyaki Sauce is one of those amazing things that can transform almost any dish. A truly classic sauce that can be paired with spring rolls, drizzled over rice or noodle dishes, or can even be used for marinating meats and vegetables. Traditionally this recipe contains gluten, but in this video Tif shows you how to make a gluten free version that is even more delicious!

Preparation time: 5 minutes
Cook time: 8 minutes
Serves 4

1/4 cup gluten/wheat free tamari
1/8 cup pure maple syrup, or dark agave syrup
1 tablespoon apple cider vinegar, rice wine vinegar, or lemon juice
1 tablespoon minced garlic
1 to 2 tablespoons grated or minced fresh ginger
½ teaspoon ground pepper or, if you like a little kick, a teaspoon of gluten free hot sauce
1 tablespoon arrowroot powder

Put all of the ingredients in a pan and heat on medium for 5 to 8 minutes until the sauce is thick. Use for dipping, serve with Perfect Fried Rice, or use in a stir-fry.

Sweet Chili Sauce

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Sweet Chili Sauce is another traditional dipping sauce that can be paired with spring rolls and drizzled over rice or noodle dishes to add some zing! After watching this clip you’ll be able to enhance many Asian dishes with this quick and easy gluten free sauce. You will also learn the secrets of how to make it the perfect consistency!

Preparation time: 5 minutes
Cook time: 8 minutes
Serves 4 to 6

1 to 2 tablespoons garlic powder or 3 to 4 minced garlic cloves
1 to 2 tablespoons crushed red chili flakes
½ cup seasoned brown rice vinegar
1/3 cup agave syrup or honey
½ tablespoon gluten free tamari

Put all of the ingredients into a small saucepan and bring it to a simmer; stirring occasionally until it is thick. If you would like a bit more twang, add some fresh lime juice. Serve in small sauce dishes or ramekins with Garden Veggie Rolls, Nori Veggie Rolls, or slices of fried Ginger Teriyaki Tofu. This is a fantastic sauce to marinade free-range chicken in!

Sprouted Quinoa Flat Bread

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Ok, hands down this is one of my most favorite recipes! It is oh-so-delicious and very popular with folks. Not being much of a baker myself, I wanted to create a recipe that was easy to make, abundantly healthful, and as satisfying as a bite of bread. In this lesson you learn how easy it is to sprout quinoa and make the perfect flatbread for wraps, rolls and pizza!

This flat bread is best made thin. It is oh so easy, delicious, incredibly healthful, AND it even freezes well! I have a friend who doesn’t like quinoa, but he loves this flat bread! The sea veggie is not a must in the recipe, but it is a great way to get life supporting minerals in your body and it does add a subtlety to the flavor that I enjoy. This flat bread can also double as a pizza crust!

Preparation time: 10 minutes (in addition to overnight soaking of grain)
Cook time: 10 to 15 minutes
Yields about a 9X11 piece, or 2 smaller pieces

1 cup of quinoa
2 inch strip of kombu or wakame (sea veggie)
1/8 cup unrefined olive oil
2 cloves raw garlic
1/2 to 1 teaspoon sea salt
1/2 teaspoon pepper
A little less than 1/8 teaspoon Xanthan gum (purchase at healthy grocery store)
Optional: 1 to 2 teaspoons or any herb that you may be fond of.

1.Soak the quinoa and sea veggie over night in 4 cups of filtered water in a large jar or bowl (cover with a sprout lid or paper towel). The next day, rinse the grain at least one time, but two times is recommended. Use the soaking water to water your plants… they will love it!
2. Preheat the oven to 400 degrees
3. Put the rinsed grain and sea veggie into a blender. Add olive oil, salt, pepper, the optional herbs, garlic, and Xanthan gum. Blend until rather creamy. You will most likely need a tamper of some sort to help the blender because the batter will be pretty thick.
4. Place a piece of parchment paper on a baking sheet. Use your hands or a spatula to spread the batter over the parchment paper. I find it easier to make a rectangular type shape, but you could do two rounds (or whatever shape you like for that matter). Make it nice and thin, but without holes.
5. Place it in the oven on a baking sheet for 5 minutes. Then slide it off the baking sheet and right onto the over rack for an additional 8 minutes or so, or until crispy.
6. You can then dress it up with pesto or tomato sauce and toppings of your choice. Then put it back into a 375-degree oven for 5 to 8 minutes. Another option is to cool and freeze the flatbread for later. I also use it for sandwiches or to dip in soup. Fantastic!

Sesame Ginger Tofu

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Many Asian dishes call for tofu, and in this video you’ll learn the tricks on how to prepare and cook tofu to create a flavorful and nutritious meal. You’ll also learn about the different types of tofu, and how to best store it.

Preparation time: 10 minutes (20 min to 8 hours to marinade)
Cook time: 10 minutes | Serves 4

• 1-10 to 12 ounce package of organic, no-GMO, extra firm tofu
• 1/3 cup gluten/wheat free tamari
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon coconut oil
• 2 tablespoons black sesame seeds

1. Cut the tofu into triangles that are no more than 1 inch thick. Mix the tamari,
ginger, garlic, honey, and sesame oil together in a baking dish that is big
enough to fit all the pieces of tofu in a single layer. Lay tofu slices down in
the marinade and spoon some of the mixture over the top. Refrigerate for 20
minutes or up to 8 hours.

2. Heat the coconut oil on medium heat in a wok or large skillet. Place the pieces of tofu into the hot oil (blot off extra liquid first). Cook 3 to 5 minutes on each side until it is browed.

3. Sprinkle the tofu with black sesame seeds and serve with rice and Almond Butter Sauce, or cut it into smaller pieces and add to soup, stir-fry, Perfect Fried Rice, Veggie Nori Rolls, or Garden Fresh Spring Rolls. Awesome!