Vegan Bolognese

Vegan Bolognese

 

Vegan Bolognese
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Course: Dinner
Cuisine: Italian
Keyword: Gluten-Free, Healthy, Vegan, Vegetarian
Servings: 8 servings
Calories: 227kcal
Author: Chef Bill Collins

Ingredients

  • 1 cup shelled walnuts (chopped into pieces no larger than 1/4 inch)
  • 1 pound mushrooms
  • ¾ cup white wine (divided)
  • 2 tablespoons olive oil
  • 2 teaspoons soy sauce
  • 2 teaspoons balsamic vinegar
  • 1 medium onion (finely chopped)
  • 2 medium carrots (peeled and finely chopped)
  • 2 medium celery stalks (finely chopped)
  • 4 large garlic cloves
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 6 oz tomato paste
  • 2 tablespoons liquid aminos
  • 28 oz canned crushed tomatoes (or whole tomatoes pureed)
  • 1 cup water (or vegetable stock)
  • 1 dash salt
  • 1 dash pepper
  • 1 pinch red pepper flakes

Instructions

  • Add the chopped nuts to a large skillet, and toast over medium-high heat. Stir frequently, until they become fragrant and start to brown, approximately 5 minutes. Transfer to a medium bowl and set aside
  • Chop the mushrooms into ¼ -inch pieces. Place them in a stockpot, over a medium-high heat. After 1-2 minutes, as they start to sizzle, add 2-3 tablespoons of white wine, with a sprinkle of salt and pepper. Cover and cook for 5 more minutes, or until the mushrooms are cooked through
  • Stir the soy sauce and balsamic vinegar into the mushroom mixture. Cook for another 30 seconds, then remove from the pan, and add to the walnuts
  • Place the stockpot over a medium heat. When it’s heated, add 2 tablespoons of olive oil, then the onion, carrot and celery. Sprinkle with salt and pepper, and cook, stirring occasionally, until the vegetables start to cook through, about 5-7 minutes. Add in the garlic, and stir occasionally until it’s fragrant, around 30 seconds. Mix in the oregano and thyme
  • Add in the mushroom-walnut mixture, and stir occasionally until fragrant, 1 to 2 minutes
  • Add in the tomato paste, and cook, stirring frequently, until darkened, 4 to 5 minutes
  • Pour in the remaining wine and Bragg’s Liquid Aminos, and simmer, stirring occasionally, for 3 to 4 minutes The liquid will have reduced a bit
  • Add the crushed tomatoes, with the water (or stock). Bring to a simmer over a medium-high heat
  • Reduce the heat to medium-low, cover and cook, and stir occasionally, 30 to 40 minutes
  • Season to taste with salt, pepper, additional Braggs Liquid Aminos, and red pepper flakes
  • Serve over pasta
Nutrition Facts
Vegan Bolognese
Amount per Serving
Calories
227
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
4
g
Sodium
 
646
mg
28
%
Potassium
 
858
mg
25
%
Carbohydrates
 
20
g
7
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
8
g
16
%
Vitamin A
 
3115
IU
62
%
Vitamin C
 
18
mg
22
%
Calcium
 
85
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Muesli

Muesli

 

Muesli
5 from 1 vote
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Course: Breakfast
Keyword: Easy, Gluten-Free, Healthy, Vegetarian
Servings: 6 servings
Calories: 377kcal
Author: Chef Bill Collins

Ingredients

  • 3 cups quick cooking oats
  • 2 cups lowfat milk
  • ½ cup cream (optional)
  • 1 cup lowfat vanilla yogurt (or use plain)
  • ¼ cup honey (or use agave)
  • ¼ cup raisins (or use currants)
  • ¼ cup walnuts (chopped)

Instructions

  • Combine all of the ingredients until the mixture is thick, but still has some liquid Refrigerate
  • After eight hours, if it is too thick (like wallpaper paste), add some more milk until it is a bit runny, but not watery. Adjust the flavors as needed. Often, it may need more honey

Notes

This must be made at least 8 hours before serving, so all of the flavors have time to blend together. It will last up to 5 days in the refrigerator.
Low fat options:
  • Use skim milk
  • Use non-fat yogurt
  • Eliminate the cream.
Nutrition Facts
Muesli
Amount per Serving
Calories
377
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Cholesterol
 
28
mg
9
%
Sodium
 
67
mg
3
%
Potassium
 
455
mg
13
%
Carbohydrates
 
55
g
18
%
Fiber
 
5
g
21
%
Sugar
 
22
g
24
%
Protein
 
12
g
24
%
Vitamin A
 
464
IU
9
%
Vitamin C
 
1
mg
1
%
Calcium
 
208
mg
21
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Gluten-Free Strawberry Spoon Cake

Gluten-Free Strawberry Spoon Cake

 

Gluten Free Strawberry Spoon Cake
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Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Comfort Food, Fruit, Gluten-Free
Servings: 6 servings
Calories: 268kcal
Author: Chef Bill Collins

Ingredients

  • ½ cup unsalted butter (melted, 1 stick)
  • 5 oz strawberries (Approximately 1 1/4 cups)
  • 2 tablespoons granulated sugar
  • cup packed light brown sugar
  • ½ teaspoon salt
  • oz one to one gluten free baking flour
  • 1 teaspoon baking powder

Instructions

  • Preheat the oven to 350°, Grease an 8-inch (square or round) baking dish with butter or spray, and set aside
  • Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 2 tablespoons of granulated sugar. Set aside
  • In a medium bowl, whisk together the melted butter, brown sugar, milk and salt. Add the flour and baking powder and continue whisking until the batter is smooth
  • Transfer the batter (it’s not a large amount) to the greased baking dish, and spread it evenly into the corners and side
  • Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or until a toothpick comes out clean when placed in the center of the cake. Remove from the oven and allow to cool for 5 minutes before spooning into bowls
  • Serve warm with vanilla ice cream

Notes

If using frozen strawberries, thaw and then drain them, before adding the granulated sugar
Nutrition Facts
Gluten Free Strawberry Spoon Cake
Amount per Serving
Calories
268
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
41
mg
14
%
Sodium
 
270
mg
12
%
Potassium
 
57
mg
2
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
18
g
20
%
Protein
 
2
g
4
%
Vitamin A
 
476
IU
10
%
Vitamin C
 
14
mg
17
%
Calcium
 
70
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Side o’Salmon with a Dry Rub

Side o’Salmon with a Dry Rub

 

Side o'Salmon with a Dry Rub
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Course: Dinner, Side Dish
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, Low Calorie, Seafood
Servings: 6 servings
Calories: 373kcal
Author: Chef Bill Collins

Ingredients

  • ¼ cup black pepper
  • 3 tablespoons brown sugar
  • 2 tablespoons paprika
  • 2 teaspoons cumin
  • 2 tablespoons salt
  • 3 pounds salmon (can really be any size you want)

Instructions

  • Preheat the oven to 450°
  • Combine the pepper, brown sugar, paprika, cumin, and salt. Rub this into the top (skinless side) of the salmon. There may be extra rub leftover, depending on the size of the salmon
  • Place the salmon on a large sheet pan, skin side down, and roast in the oven until it’s done to your liking, approximately 12-15 minutes.
Nutrition Facts
Side o'Salmon with a Dry Rub
Amount per Serving
Calories
373
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
5
g
Cholesterol
 
125
mg
42
%
Sodium
 
2430
mg
106
%
Potassium
 
1269
mg
36
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
46
g
92
%
Vitamin A
 
250
IU
5
%
Vitamin C
 
4
mg
5
%
Calcium
 
84
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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