My Sunday Confession: Sweet & Tangy Poppy Seed Dressing

MySundayConfessionEvery week I collect recipes out of the local newspaper — we have an award winning food section, and quite often it gives me inspiration to cook. Now whether I act upon the inspiration is another story.  However  a month or two ago, I clipped a recipe for Apple Annie’s Tea Room & Bakery Poppy Seed Dressing. Folks, this recipe is just sinful. I had to try it. When I make it again, I think I’ll adjust a few of the ingredients to help bring the calorie count down, down, down — way down. I feel so guilty that there is still a whole tub of it in my refrigerator that still needs to be used. I dare not tell my husband what’s in the ingredients. Though if you want to try this dressing and live in San Antonio, I can tell you that a trip to Apple Annie’s would be worth the effort, just let this dressing pass your lips.

Sweet & Tangy Poppyseed Dressing | @HipVegetarianSweet & Tangy Poppy Seed Dressing

1/2 cup Sugar 1 teaspoon Dry Mustard 1/8 teaspoon Salt 1/4 cup Vinegar 1 cup Vegetable Oil 1/2 tablespoon Poppy Seeds 1/2 tablespoon Orange Rind, grated 1/4 cup Sour Cream Place sugar, dry mustard, salt, vinegar in a mixing bowl and mix. Slowly add oil and whisk until it becomes a thick emulsion. Add poppy seeds, orange rind and sour cream. Mix well.

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Crust-free Chicken Pot Pie (v) (gf)

Crust-Free Chicken Pot Pie (gluten free & vegan) | The Hip Vegetarian | @hipvegetarianThe other day I was looking at my round white potatoes and thought hmmm, they might work well as a crust replacement for a chicken pot pie.

So last night I fired up the stove, cut my potatoes in thin slices, fried them until they were golden and used them as the crust for one of my favorite entrees.

Inadvertently I made my pot pie vegan, because I was out of cream; and quite honestly, I didn’t miss the cream AT ALL. The pot pie still had great flavor for the gravy.

Usually I use flour as a thickener, but this can easily be converted to gluten-free by using corn starch.

To cut down on fat, I saute my onions, celery and garlic in water instead of oil or butter.

The great thing about a chicken pot pie is that you can use what ever you have on-hand in the refrigerator or freezer. Peas, pearl onions, mushrooms, carrots, green beans, corn — whatever little bit you need to use up — just throw in your stew.

Crustless Chicken Pot Pie

2 medium Round Potatoes, thinly sliced
1 bag, Morningstar Chicken Strips, Meal Starters
1/4 cup, Water
1 medium Onion, chopped
3 ribs Celery, diced
2 cloves Garlic, crushed
3 carrots, chopped
4 tablespoons, Cornstarch
1 cup Dry White Wine
2 cups, Broth
Salt, to taste
Freshly Ground Pepper, to taste
1 teaspoon, Thyme
1 cup, frozen Peas
2 cups, Mushrooms, sliced

Heat oven to 350 degrees. Grease 9×13 baking dish.

Slice potatoes into thin slices and lightly fry in a skillet until golden. Line the bottom of casserole dish with a layer of potatoes. Set the rest aside.

Fry chicken strips until golden. Set aside.

Saute onion, celery, garlic and carrots in 1/4 cup of water until soft. Add water add needed during sauteing. Stir occasionally.

Add wine and vegetable broth and season with salt and pepper. Mix corn starch in a little bit of cold water, until it’s disolved. Add to mixture on the stove and bring to boil for 2 minutes. Stir to prevent lumps from forming.

Bring to a boil. Add thyme, peas, mushrooms. Reduce heat. Simmer, stirring frequently, 5-9 minutes. Add chicken and remove from heat. Pour mixture in baking dish and layer the top with remaining potatoes.

Bake until bubbly; approximately 20-25 minutes.

Way Better Snacks — One of the Best Tortilla Chips on the Market

Not often do I come across a new chip and think “Amazing!”

That was my first thought when I starting munching on the new chips from Way Better Snacks. I was intrigued that these chips are made with sprouted grains vs. the usual corn tortilla chips I’m used to buying. I was even more impressed with the simple ingredient list on the back of each bag.  I could pronounce each ingredients and actual knew what was being listed.

The ingredients for the Sweet Potato Tortilla Corn Chips consist of: Stone Ground Corn, High Oleic Sunflower and/or Safflower Oil, Sweet Potato,Organic Sprouted Quinoa, Organic Sprouted Chia Seed,  Pure Sea Salt.

I also liked the nutritional value for each serving.  Each serving is 11 chips; 130 Calories; 7g fat; 0.5g Saturated fat; 2g fiber; 0g Sugar; 2g Protein.

I wasn’t the only fan who liked these chips. My family did too. One evening my boys hung out on the deck eating a variety of Way Better Snacks. My four and two year old gobbled them down.  In fact the oldest told his Dad to “get his own” when my husband dipped his hand into the 4 year old’s bag.  We had a lot of find trying different salsa’s and seasoning with the chips.

These chips are hearty. Not only are they wholesome, they are thick too.  Take a avocado straight from it’s skin and spread it onto one of these chips, and they won’t break. Making it wonderful to use for appetizers.

What makes these chips better, (according to the company), is that sprouting has been known to enhance the bioavailability of nutrients and aid in digestion. When germination occurs, “anti-nutrients” such as phytic acid and enzyme inhibitors are reduced or eliminated. Every serving has over 400 mg of Omega 3 essential fatty acids. The broccoli and radish seeds contain sulforaphane glucosinolate, the natural antioxidant found in broccoli.

But here is what’s best about Way Better Snacks — all their chips are:

All Natural
Vegan
Certified Gluten Free
Non GMO
Certified Kosher
Excellent Source of Whole Grains
Low Sodium
Contains: No Trans Fat, Artificial Colors, Flavors or Preservatives

Honestly I can’t think of a chip that’s more perfect.

Over the next few days I’ll be posting some recipes that go wonderfully with Way Better Chips. So be sure to check back to get some new ideas to use with this tortilla chip of the future.

Way Better Snacks provided the product for review however all opinion are 100% The Hip Vegetarian’s.

Way Better Snacks come in six different flavors: No Salt Naked Blues; Simply Sweet Potato; Simply Sunny Multi-Grain; Simply Beyond Black Bean; Simply Unbeatable Blues; Simply So Sweet Chili. Photo:

Rosemary Mashed Cauliflower

This recipe in Nom Nom!

Have you ever tried substituting mashed potatoes with cauliflower? The results are delicious. I think I first discovered this idea when I tried the South Beach diet once. However add some macadamia nut butter and rosemary to the dish, and this little recipe rocks!

I originally stumbled across this recipe in the Get Naked Fast cookbook by Diane Stabos. Which by the way, is a must buy if you’d like to move toward a vegan diet.

Rosemary Mashed Cauliflower

1 head Cauliflower, chopped
1/2 cup Macadamia Nut Butter
2 tbsps Olive Oil
1 teaspoon fresh Rosemary, chopped
1/2 teaspoon Garlic
1/2 teaspoon Salt
Rosemary for Garnish

Steam Cauliflower in hot water for 3-5 minutes. Blend in food processor until grainy — but don’t over process until it’s liquidy. Add into the food processor the macadamia butter, rosemary, olive oil and salt. Process until fluffy.

Roasted Cauliflower

Roasted Cauliflower

Here’s an easy recipe to use up any cauliflower that you may have sitting in the refrigerator.

This garlic, lemon juice and salt/pepper combination turns this sometime unpopular vegetable into a tasty side dish for the family.

Easy and quick to make. Even the children can help assemble the dish together.

Roasted Cauliflower

  • 5 to 6 cups cauliflower florets
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sliced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Preheat the oven to 500 degrees F.

Place the cauliflower on a cookie sheet or large casserole dish.  Drizzle cauliflower with olive oil and sprinkle the garlic, lemon juice, salt and pepper over top. Place in the oven and cook for 15 minutes. Occasionally stir. Bake for 15 minutes.

Pesto Zucchini Wrap

Pesto Zucchini Wrap

This summer I’ve been fixing lighter, yet great tasting meals…or at least I’m on the hunt for such things.  Here is the recipe for a Pesto Zucchini Wrap that is just absolutely declicious — it’s one of my favorite go-to recipes.  The great thing about this wrap recipe is that you can add or subtract what ever you like.

Your husband not of fan of olives? Presto! Don’t even add them to his wrap, but double them up on your’s. As simple as that.

This is also a great recipe for vegans, and you can also use gluten free wraps for those who are glucose intolerant.

Pesto Zucchini Wrap

Whole Grain Tortilla Wraps
Pesto
4 Zucchinis, grated
2 Sweet Onions, caramelized
16 oz package Mushrooms, sliced
20 Cherry Tomatoes, halved
1 cup Kalamata Olives, sliced
1/2 cup Pine Nuts
Olive Oil
Salt

Place onions in skillet with 2 tablespoons of sugar, 2 tbl spoons of butter and saute on low for about 1/2 hour or light brown.

Shred zucchini and place in a bowl and drizzle with salt and olive oil. Mix and let sit to marinate.

 

Once onions are caramelized, mix in mushrooms to saute. Cook long enough to cook of the moisture from the mushrooms.

 

With each individual wrap, spread about 2 tablespoons of pesto on the wrap. Then layer the rest of the wrap with onions, mushrooms, olives, tomatoes and pine nuts.

Fold wrap in half or roll, serve and savor the flavors.

Quick Southwestern Wraps

Here’s a quick and easy dinner for the uninspired.

My mother-in-law whipped this up when we were visiting her last summer. We loved these so much that we brought the idea home with us.  What’s easier than heating up some refried beans, spreading them on a tortilla wrap, and then adding your favorite toppings?

This could also be converted to a gluten-free meal by using torillas like ones made by Food for Life.

You can also spice up the taste by using flavored torillas that can be found on your grocery aisle.  We like the sun-dried tomato tortilla wraps.

Make an assembly line of ingredients and let your children choose and assemble their own wrap. I find that if my children can help “make” the meal, then they are more likely to eat it.

Also, if you warm your tortilla up in the skillet first, it’s less likely to tear apart when you start to wrap it around the filling.

The ingredients are flexible, like a taco salad.  Choose what you and your family will eat. However here’s a simple guideline to get you started.

Southwestern Wraps

Tortilla
Refried Beans
Cheese
Red Bell Pepper
Yellow Bell Pepper
Onions
Fresh Spinach
Sour Cream
Salsa

Wrap up ingredients in up snug as a bug in a rug. Eat. Enjoy.

 

The Hip Green Olive Hummus

The Hip Green Olive Hummus

I can’t believe I’ve never made Hummus. I know, crazy simple, right? Unfortunately I didn’t have any garlic in-house, so I substituted with garlic powder. The end result was still fantastic.

The Hip Green Olive Hummus

  • 1 13-oz. cans chickpeas, rinsed and drained twice,
  • 1/4 cup lemon juice
  • 1 clove garlic
  • 1/4 cup tahini
  • 2-3 TBL of green olives

Puree in food processor 2-3 minutes until smooth. Add extra lemon juice for desired consistency.

Still Searching…

I’ve been craving Mushroom Stroganoff.  You know the kind that has that perfect gravy texture, slightly salty, slightly sweet, yet tart — a perfect balance.  Here are a couple of Stroganoff recipes that I’ve tried recently, though these are good, they still don’t quite hit the sweet spot that I’m looking for in my Stroganoff.  So I’m still searching…

However if you want a nice heartly meal, I do suggest one of the following recipes.

First off, the Beef Stroganoff recipe is adapted from the San Antonio Express-News Taste section.  For beef I tried Gardein Homestyle Beefless Tips.  This was the first time I’ve used them, and they weren’t bad. My husband thought they had a Boga Burger taste to them. I really liked the appearance of these veggie beef tips once they sizzled in the pan.

I couldn’t find cornichons in my grocery store so I substituted dill pickles.  My family is odd, we liked this

addition.  The thought of adding pickles to stroganoff would have never occurred to me.

If you haven’t picked up this recurring them yet in my blogs, you should start to notice that I substitute a lot when I don’t have the ingredients in-house.  For this occasion I didn’t have pasta noodles, however I did have rice noodles in my cupboard.  This is a good substitute for anyone who is gluten intolerant.

Beef Stroganoff

  • 16 oz. Beef Substitute
  • 1 Tbl Sweet or Hot Paprika
  • 1/4 Teaspoon Salt
  • Freshly Ground Pepper to Taste
  • 2 Tbl Butter
  • 1 Onion, chopped
  • 1/2 Cup Dry White Wine
  • 1 Cup Sour Cream
  • 1/2 Cup Cornichons (small tart pickles), cut into small strips

Sprinkle meat with paprika, slat and pepper; blend well.

Heat butter in a skillet over high heat; add meat. Cook as directed by meat packaging, stirring occastionally; remove meat with slotted spoon.

Add onion to skillet; cook, stirring about 1 minute.

Pour in wine and reduce by half, cooking about 5 minutes.

Lower the heat; stir in sour cream.

Warm the sauce, but do not let it boil.

Return the meat to the skillet; stir to blend.

Stir in cornichons.

The next recipe I tried included yogurt. I recently had a friend tell me that yogurt is the success to a nice tart stroganoff.  My husband also declared this recipe good and went back for seconds — twice.  I found this recipe at Bake Space.

 

 

Mushroom Stroganoff

  • 3 tablespoons butter
  • 1 large Onion, chopped
  • 2 cloves of Garlic, minced
  • 3/4 pound Mushrooms, sliced
  • 1 1/2 cups Vegetable Stock
  • 3/4 cup low-fat Sour Cream
  • 3/4 cup non-fat Yogurt (Note: You can use a combination of low or non-fat Greek yogurt (such as Fage) and light sour cream, or use one exclusively)
  • 3 tablespoons all-purpose Flour
  • 1 teaspoon low sodium Soy Sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped fresh Parsley and a lttle extra for garnish
  • 8 ounces Farfalle Pasta (Note: Feel free to use whatever pasta you prefer, or even brown or white rice)
  • Salt and Pepper to taste

Bring a large pot of salted water to a boil.

Add noodles, and cook according to your desired level of doneness.

Remove from heat, drain, and set aside.

While the pasta is cooking, melt the butter in a large heavy skillet over medium heat.

Add onions and garlic, and cook, stirring until softened.

Add the sliced mushrooms, cooking until they are softened and lightly browned.

Next add the stock, soy and Worcestershire sauces.

Bring the sauce to a boil, and cook until the mixture has reduced by 1/3.

In a small bowl combine the sour cream and flour and parsley.

Add this mixture to the pan and stir.

Continue cooking over low heat, just until the sauce thickens.

Pour the pasta into the sauce and cook until the dish is evenly heated through.

Serve, seasoning with salt and pepper and garnish with additional parsley and a dollop of sour cream.

Peanut Butter-Chocolate Chip Cookies

Gluten-Free Peanut Butter & Chocolate Chip Cookies

photo taken by thehipvegetarian

My mom returned from the beauty salon yesterday and started whipping up a batch of Peanut Butter and Chocolate Chip cookies.  Her inspiration?  This is a gluten-free recipe.  She came across the recipe in one of the magazines she was reading, though she can’t remember the magazine’s name.

The verdict? We didn’t even miss the flour.  Honestly, they were quite good.

Peanut Butter & Chocolate Chip Cookies

Turn the oven on to 350F

Stir together until blended:
1 Cup Creamy Peanut Butter
3/4 Cup Sugar
1 lg. Egg
1/2 tea. Baking Soda
1/4 tea. Salt

Stir in 1 cup of semi-sweet chocolate chips. Drop by rounded tablespoons on to parchment paper.

Bake 12-14 minutes.