Nothing better than waking up to a perfect blue sky, and warm sunlight taking the edge off the slight chill that still hangs in the air. Also waking up and realizing it's still the weekend. So here's an easy like Sunday morning/afternoon/evening menu for kids and their parents who have better things to do with a gorgeous day than hang out in the kitchen.
MENU
March 27, 2011
BREAKFAST
Banana Bread Muffins with "Cream Cheese" icing
(wheat/gluten-free, nut-free, vegan)
LUNCH
Salmon and Reuben Sandwiches
(wheat-free, nut-free, egg-free, dairy-free)
DINNER
Annie's Lentil & Swiss Chard Stew
(wheat-free, nut-free, vegan)
DESSERT
Chocolate Chip Quinoa Cookies
(wheat-free, nut-free, vegan)
Banana Bread Muffins with "Cream Cheese" icing (Adapted from Serious Eats)
1 cup turbinado sugar
1 1/2 cups (about thee medium bananas) mashed, very ripe bananas
2 tablespoons ground flax meal
1/4 cup plus 2 tablespoon hot water
1 2/3 cups brown rice flour
1/3 cup potato starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup Earth Balance shortening
"Cream Cheese" frosting
One container soy cream cheese
1/2 - 1 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 350 degrees. Line muffin pan with muffin cups or grease. Set aside
Combine sugar and banana in one bowl. In another bowl, mix flax meal and hot water. Stir to combine. Allow each of these to stand for 10 minutes.
In a medium mixing bowl, combine flour, potato starch, baking powder and baking soda, salt and xanthan gum.
In a separate bowl, cream shortening for approx. 20 seconds. Add the flax mixture and cream until smooth. Add half the flour mix and combine. Then add banana sugar mixture and combine. Repeat. After all ingredients are incorporated, blend for approx. 20-30 seconds. Batter will be thick.
Fill muffin cups approx. 2/3 full and bake for about 25 minutes until golden brown. Transfer to a rack to cool completely.
To make frosting: Combine soy cream cheese, confectioner's sugar, and vanilla. Beat gently. Do not overbeat. Add soy milk by the tsp if too thick while combining. Spread on muffins when cool.
Salmon and Reuben Sandwiches (Adapted from Feeding the Whole Family)
1/2 lb smoked salmon
4 slices toasted 100% rye bread (choose a real rye bread where the only ingredients are rye flour, water, and salt. check the freezer section of Whole Foods)
3/4 cup Bubbie's sauerkraut (just cabbage and salt and can be found in the refrigerator section at Whole Foods)
2 tsps Veganaise
Avocado slices
Toast bread. Put veganaise on each side. Cut salmon into small pieces. Layer sauerkraut and avocado on top of the salmon. Put sandwiches together and cut into manageable bites.
Annie's Lentil & Swiss Chard Stew (Thanks to Annie Rosenberg)
1 white or red onion, chopped
1-2 cloves garlic, minced
2 tblsps olive oil
1 cup red lentils, rinsed
2 cups water
1 tsp curry powder
1 bunch swiss chard, chopped
Salt to taste
Heat olive oil in a large stock pot. Add onion and garlic and cook until golden. Add lentils and water and cook until most of the water is absorbed (about 10 minutes). Add curry powder and salt and taste (Add more salt if necessary). Add chopped swiss chard and stir until wilted and well combined with lentils.
Chocolate Chip Cookies
1/3 cup canola oil
1/2 cup maple syrup
1 tsp vanilla extracts
1 tblsp ground flax seed (preferably golden flax) mixed with 3 tblsps warm water. Allow to sit for 5 minutes.
1 tsp baking soda
1 3/4 cups quinoa flour
1/2 cup chocolate chips
Preheat oven to 375 degrees. Grease two baking sheets. Combine oil, maple syrup, and vanilla. Beat flax/water combo into oil mixture. Gradually add baking soda and quinoa flour. Fold in chocolate chips. Drop batter on to cookie sheets by tablespoon. Bake for 10-15 minutes until lightly browned. Remove from oven and cool.
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