Chicken Kebab Marinade

Ingredients

Use half for veggies and half for chicken.

• 2/3 cup extra virgin olive oil divided
• juice of 1 lemon divided
• 6 clove of garlic, chopped divided
• 2 tsp paprika divided
• 2 tsp thyme divided
• 4 tsp oregano divided
• 4 tsp salt divided
• 2 tsp freshly ground black pepper

Wheat Meat

This comes from our friend Cris Cisneros, who created this recipe through many iterations. The recipe is in his head, and he plays around with the spices and liquids a lot, but I'm including a good, basic version.

My favorite way to eat wheat meat is to cube it and sauté it, then eat it on a tortilla with tomatoes and lettuce. Cris gets a lot more inventive than I do. However you slice it, it's a great vegan protein source, and it's tasty!

This recipe makes approximately 9 pounds of wheat meat.

Ingredients

7 cups vital wheat gluten

70 ounces crushed or diced tomatoes

1 can chick peas

1/2 pound (plus an extra mushroom or two) mushrooms

1 1/2 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon chili powder

1 tablespoon paprika

1/2 teaspoon sea salt (don't use iodized salt)

6 cups chicken broth

Note: Feel free to go crazy with the spices to whatever type or degree your palate prefers. But do avoid leafy herbs like oregano or basil.

Directions

Mix

1. Measure gluten into a big (biggest you have) mixing bowl. A KitchenAid works best, but I don't have one of those, so I mix by hand.
2. Drain the chick peas (no need to rinse them).
3. In the Vitamix blender, blend 42 ounces of tomatoes with the chick peas until smooth.
4. Add spices to tomato mixture and blend.
5. Remove tomato mixture to separate container.
6. Add mushrooms and another 28 ounces of tomatoes to Vitamix and blend until smooth.
7. Mix the two tomato batches together.
8. Make a well in the gluten and add liquids, half at a time. Mix immediately.
9. Stirring first with a wooden spoon and then by hand, knead the mixture vigorously until it becomes the texture of raw hamburger. (Note: You can actually freeze the mixture at this point and bake later, if you want.)

Bake

1. Heat oven to 350 degrees and prepare two cookie sheets (jelly roll style sheets with edges work great). Line first with aluminum foil, then a sheet of parchment paper over the top. (Note: take two sheets of aluminum foil that are a bit longer than the pan. One on top of the other, make a seam by folding over twice on one long edge, using about 1" folds. When you open it up, it will cover the cookie sheet nicely.)
2. Spread half of wheat meat mixture over each cookie sheet. (You'll need to pull the parchment paper flat periodically.)
3. Cook at 350 until bottom is browning. Check after 45 minutes and switch racks as necessary. (I ended up cooking for around an hour.)
4. Meanwhile, make 6 cups chicken broth.

Shape and Pressure Cook

1. When wheat meat is browned on the bottom, flip it onto a big cutting board. Trim and save the curvy edges and shape the rest into rectangles (3 or 4" x 7" is probably good, but you don't have to be super picky).
2. Fit wheat meat into pressure cooker. Put edge pieces on bottom, then stack rectangular pieces sideways. Pour broth over the top, making sure not to fill above the max fill line. (Mine fit nicely into a 6 quart instant pot.)
3. For a 6 quart instant pot, pressure cook for 60 minutes. (Be sure lever is set to "sealing." Hit Manual, then + up to 60.) Let the pot natural release on its own. (No need to turn lever to "venting.")

Finish

1. Remove the wheat meat from the pressure cooker and put in Ziploc bags while the wheat meat is still hot. (Note: As long as the pressure cooker is keeping the wheat meat hot, you don't have to rush to take it out right away. You just need to make sure to bag it while it's still hot.)
2. Cool to room temperature and then refrigerate or freeze. 

Pumpkin Cranberry Muffins

Original recipe is from Taste of Home. As usual, I have altered it.

Ingredients

1 cup whole wheat flour
1 cup white flour
1/4 cup vital wheat gluten (or an extra 1/4 cup whole wheat flour)
1 teaspoon baking soda
1 teaspoon pumpkin pie spice (or 1/2 t cinnamon, 1/4 t each ginger and nutmeg, 1/8 t ground cloves)
1/2 teaspoon salt
2 large eggs
1/2 cup sugar
1 cup canned pumpkin
1/3 cup canola oil
1 cup fresh or frozen cranberries, chopped

Directions

1. Mix together dry ingredients.
2. Mix eggs, sugar, pumpkin and oil.
3. Add wet ingredients to dry and add cranberries. Mix til combined.
4. 375 for 20 minutes or until done.

Curried Cauliflower Chickpea Wraps

Spicy curried cauliflower chickpea wraps are filled to the brim with good-for-you ingredients and make great make-ahead meals. This recipe comes from www.heynutritionlady.com.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6

Ingredients

1 medium head of cauliflower about 900g / 2lbs once trimmed
3 Tbsp extra virgin olive oil
1 medium yellow onion diced
1 Tbsp finely minced or grated ginger
1 tsp salt
1 Tbsp garam masala
1 tsp cayenne pepper
2 x 400g can chickpeas or 3 cups cooked chickpeas, drained and rinsed well
1/2 cup finely chopped cilantro leaves and stems
6 large whole wheat tortillas

Sauce:
1 cup full-fat plain yoghurt
1 clove garlic crushed
salt and pepper

NOTE #1: Looking at other yogurt sauces, I'm thinking a tablespoon of lemon juice would be a good addition. Crush the garlic into a paste and mix with the yogurt, lemon juice and salt. Chill for a few hours.

NOTE #2: Better yet, just make tzatziki sauce. Similar, but includes cucumber and mint and tastes even better. Takes a little more time to prepare, but it's still easy.

Instructions

Start with breaking down the cauliflower into large chunks.

1. Place cauliflower chunks into a pot, cover with water, add a pinch of salt, and bring to the boil over high heat. Reduce to a simmer, cover, and simmer until cauliflower is tender (but not mushy!) about 15-20 minutes.
2. Drain the cauliflower, and using a potato masher, mash it roughly. There should still be some chunks, but mostly mashed. Set this aside to cool a bit.
3. While the cauliflower is boiling, set a large pot over medium-high heat. This is the pot in which you'll mix everything together in the end, so make sure it's large enough!
4. Add the olive oil to the pot to heat, then add the onions and sauté for 5-7 minutes, until they're just beginning to brown.
5. Add the ginger and sauté for a minute more.
6. Reduce the heat to medium, and then add the salt, garam masala, and cayenne, and sauté for one minute.
7. Add the mashed cauliflower, chickpeas, and cilantro and stir well, cooking for 3-5 minutes more.
8. Remove from heat, and let cool slightly.
9. To make the garlic yoghurt sauce (if using) whisk together plain yoghurt, crushed garlic, and add salt and pepper to taste.
10. Spoon about 1/6th of the filling into the center of each tortilla. Fold one side over towards the center, fold the edges in, and roll up like a burrito.
11. Serve with garlic yoghurt sauce if desired.

Grilled Taco Chicken Bowls with a Corn Avocado Salsa

This recipe comes from www.chelseasmessyapron.com.
Prep Time: 25 mins (not including marinade time)
Servings: 4 servings

Ingredients

Grilled Chicken

1 1/2 pounds boneless skinless chicken breasts
1/4 cup + 2 tablespoons olive oil, separated
4 large juicy limes (1/2 cup lime juice + lime zest), separated
2 teaspoons minced garlic
3 teaspoons ground cumin, separated
1/2 teaspoon paprika
1 1/4 teaspoon chili powder
Salt and pepper

Grilled Corn and Avocado Salsa

4 ears sweet corn
Olive oil, salt and pepper
2 large ripe avocados, diced
1 small red onion (or half of a large one), diced
1 small red bell pepper, diced
1/3 cup fresh cilantro, finely chopped
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes, optional

Optional: serve over rice or quinoa (I like to add lime juice and cilantro to the rice!)

Instructions

1. Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.
2. In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove about 2-3 tablespoons of the mixture and reserve for later.
3. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours.
4. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill. 
5. Remove chicken from marinade and season lightly with salt. Grill the chicken (on the other half of the grill) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover for foil. Allow the chicken to rest for a few minutes so the juices can re-distribute! As you baste the chicken, flip the corn too. Remove the corn when grilled to your liking (about 15-20 minutes, flipping around every 5 minutes)
6. Meanwhile prepare the salsa! Dice the veggies -- the avocados, red onion, red pepper and cilantro. Toss together in a large bowl. Add in remaining 2 tablespoons olive oil, remaining 1/4 cup lime juice, remaining 1 teaspoon cumin, minced garlic, and crushed red pepper flakes. Gently toss together. Slice the corn off the ears and add to the salsa. Add salt and pepper to taste. Toss again and serve over chicken

Snickerdoodles

Another BH&G recipe and this year's favorite cookie in our family.

1 cup sugar
½ cup butter, softened
1 egg
½ teaspoon vanilla
1 ½ cups flour
¼ teaspoon cream of tartar
¼ teaspoon baking soda
2 tablespoons sugar
1 teaspoon ground cinnamon

1. In a medium mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1 cup sugar, baking soda and cream of tartar. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with a mixer. Stir in any remaining flour. Cover and chill dough for about 1 hour or until easy to handle.
2. Preheat oven to 375. Combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in cinnamon sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Bake 10-11 minutes or until edges are golden. Transfer to a wire rack to cool.

5-Minute Vegan Golden Milk

I first tried golden milk at a wonderful women's retreat to celebrate my friend Jenny's 40th birthday. I fell in love at first sip! I'm not sure how closely this recipe resembles that, but it is definitely worth a try.

Author: Minimalist Baker
Recipe type: Beverage
Cuisine: Vegan, Gluten-Free
Serves: 2

Ingredients

1 1/2 cups (360 ml) light coconut milk
1 1/2 cups (360 ml) unsweetened plain almond milk
1 1/2 tsp ground turmeric
1/4 tsp ground ginger (see notes for fresh*)
1 cinnamon stick (or 1/4 tsp ground cinnamon | I prefer the stick!)
1 Tbsp (15 g) coconut oil
Pinch ground black pepper
Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)

Instructions

1. To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup).
2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
4. Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.

Notes

• If using fresh ginger, I suggest grating 1-2 Tbsp into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.
• Nutrition information is a rough estimate for 1 of 2 servings calculated without sweetener.
• Recipe heavily adapted from the lovely Nutrition Stripped!

Nutrition Information
Serving size: 1/2 of recipe* Calories: 205 Fat: 19.5 g Saturated fat: 15.1 g Carbohydrates: 8.9 g Sugar: 0 g Sodium: 161 mg Fiber: 1.1 g Protein: 3.2 g