French Onion Soup ... Reimagined Gluten Free and Vegan

I enjoy making soups. I find there to be something satisfying and comforting about enjoying a bowl or cup of warm soup.

French Onion Soup Memories

French Onion Soup is something that I enjoy ordering in restaurants, but have shied away from ordering since I had to start following a gluten free diet. I loved the warm soup, the melting cheesy and crunchy topping, and the crunchy cheese that oozed down the side of the bowl. Just thinking about a bowl of French Onion soup makes me smile!

A while ago I found a recipe that I liked and have been able to make french onion soup at home ... deconstructed with gluten free bread and melted cheese on the side! I can, once again, enjoy one of my comfort foods.

French Onion Soup ... Re-imagined

This recipe takes the soup to a new level ... adding Beyond Meat Crumbles makes the soup more of a meal. I enjoy the soup with toasted gluten free bread or add some melted cheese.

The soup is GLUTEN FREE and VEGAN. If you use dairy free cheese and a gluten free vegan bread then the entire meal remains gluten free and vegan. Three brands of bread that are gluten free and vegan include: Food for Life, bFree, and Little Northern Bakehouse.

Ingredients:

• 3 large onions (size of a man's fist) ... use a variety or all sweet onions
• 6 cups of low sodium vegetable broth
• 1/4 cup balsamic vinegar
• 1 TBSP thyme
• 2 -4 tbsp olive oil
• salt and pepper to taste 
• OPTION: 1 Package Beyond Meat Crumbles

Instructions:

• Dice the onions into small pieces of relatively uniform size
• Add the onions, thyme, and olive oil to a soup pan on medium
• As the onion begins to caramelize, add the balsamic and continue to cook down the onions ... turn the burner down to medium low and stir from time to time ... after about an hour the liquid should have evaporated and the onions soft and caramel in color
• Add the vegetable broth and bring to a boil
• Reduce the heat and simmer for about 15 minutes
• OPTION: Add the Beyond Meat Crumbles and stir into the soup. Cook an additional 15 minutes for flavors to marry

Serve 

Enjoy a bowl or cup of soup on its own or with toasted gluten free, vegan bread with melted cheese

Gluten Free Hope & Sesame Qiche

I did an experiment with my tried-and-true Gluten Free Quiche recipe. I substituted SESAME MILK for almond milk in my recipe and LOVED IT!

Sesame Milk vs Almond Milk Experiment

I used unflavored original Hope & Sesame Milk in the recipe and the swap was not detectable in the texture. I DID NOTICE a slight change in the flavor. Original almond milk (any brand) contains quite a bit of sugar. The use of unflavored sesame milk removed the slightly sweet taste from the quiche that the almond milk provided. I made a second quiche and used original Hope & Sesame and the flavor difference was mitigated. Original Hope & Sesame Milk was a 1-1 match for almond milk in my quiche recipe.

Bottom Line

Quiche is a dish that can take on the flavors of the vegetables that are used in it. The next time I make the quiche I will use unflavored Hope & Sesame if I am trying to lean my dish in a savory direction and the original if I am looking for a sweeter hint in the dish. Hope & Sesame Milk is made from organic sesame seeds. Sesame milk is nutritious, tastes great, and is a better option for the environment as it is made from a drought tolerant crop that revitalizes the soil.

A Simple Salad with CRUNCH

During the HEAT of the summer many people enjoy eating COOL foods. A salad can become a meal with the addition of flavors, textures, and nutrients. Your salad can be made to fit your dietary needs.

A GLUTEN FREE addition to a salad can be Immuno-Viva Core. A teaspoon added to the salad (as part of oil and vinegar dressing) can help support the heart, skin, and immune system.

A GLUTEN FREE addition to a salad can be HandfullsSnacks Crunch Bites or Fusions. The picture below includes Crunch Bites Sea Salt added to a salad along with raisins and red pepper. My salad was made from zucchini spirals and red cabbage (diced/shredded).

Recipe for one salad:

• 1 cup shredded zucchini (or yellow crook neck squash)
• 1 cup diced/shredded cabbage
• 1/2 cup diced bell pepper
• 1/2 cup dried fruits
• HANDFULL of Crunch Bites (about 1/2 cup) 
• Oil and vinegar dressing ... with a pinch of crushed red pepper flakes to taste

Pasta Variations featuring Explore Cuisine

I love using Edamame Pasta from Explore Cuisine as it is naturally high in protein and fiber, two things I seek out in my meals. Due to the protein in the pasta, it can be prepared for a gluten free, vegan, or vegetarian meal; you decide each time you use it!

I believe life is a blank canvas; a masterpiece waiting to be created through food, fitness, family, and friends. My blank canvas for this meal was Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine. I coupled the pasta with some great produce from the farmer's market and created a meal.

One thing I go for when using a variety of vegetables in a dish is COLOR. I like to include as many colors in the rainbow in my meal to ensure I am getting a variety of nutrients.


Ingredients: (Serves Two)
1.5 cups Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine
HINT: I purchase my Explore Cuisine products from the Gluten-Free Mall for Gluten-Free Foods
2 cups of diced fresh vegetables (diced into uniform sizes if possible for even cooking purposes)
1 TBSP butter (no salt)
6 cloves of garlic
Oilve oil to sautee vegetables
4 TBSP squeezed lemon (careful not to add seeds) or lemon juice
1 cup of diced cooked shrimp, chicken, garbanzo beans, or tofu (if desired)
1-2 tsp crushed red pepper if you wish extra spice

Instructions:

• Dice and sautee vegetables in olive oil and garlic
• OPTIONAL: add reduced sodium vegetable broth for added flavor (1/4 cup)
• When the vegetables are almost done, prepare the water to cook the pasta
• Cook the pasta to el dente, just short of package instructions
• Drain 90% of the water
• Add the pasta and remaining water to the vegetables  
• When the water is almost absorbed, add the butter and lemon
• Add the additional protein if desired

Serve in a bowl and garnish with fresh basil, rosemary, or shredded Parmesan cheese if you desire

Spring Risotto

I made a full chicken over the weekend so I had leftovers to make in to other meals. The Spring Risotto I made features colorful green leeks, red bell pepper, and orange bell pepper.

Ingredients:
1.5 cups Arborio rice
3 cups low sodium chicken broth
3 cloves diced garlic
1/2 cup diced sweet onion
olive oil to saute' aromatics
2 cups diced vegetables
1 cup diced chicken
3/4 cups Italian cheese blend

Instructions
Satue' the onion and garlic in a pot with a few TBSP olive oil on medium heat
Add rice and coat with the oil and aromatics mixture
Add broth and turn heat to low
1/2 way through cooking, add the chicken and vegetables
(Monitor liquid absorption - you may need to add more to soften rice)
Just before the liquid is absorbed, add the cheese and mix
Add basil leaf on top when you serve

Read more from DeliciousLiving about Spring Vegetables in Stores Now!

Edamame and Mung Bean Pasta with Chicken, Peppers, and Onions

I roasted a chicken this weekend so that I could use it in a variety of ways during the week: sandwiches, pasta, and pizza are just some of the many uses I have in mind.

Today I made Edamame and Mung Bean Pasta with Chicken, Peppers, and Onions for my lunch. We eat with our eyes first so I tried to make a colorful dish green noodles and orange bell peppers.

Ingredients:
1 cup (dry) Explore Cuisine Organic Edamame & Mung Bean Fettuccine
1 cup diced cooked chicken
1 cup diced onion and bell pepper

Customize the flavor profile:
2 TBSP fresh diced basil or McCormick Sweet Onion and Herb, or rosemary