Hummus **

LUCKY YOU-THIS IS MY #1 ASKED FOR RECIPE!!
I like this recipe because I have had a hard time finding a one that doesn't call for canned chickpeas/garbanzo beans-this gives you the option to do either.

Raw garlic gives it a bit of a bite, if you want to mellow down the flavor roast the garlic first.
I tweaked this recipe from my favorite vegan cookbook "Get It Ripe" by Jae Steele-I would highly recommend it!

2 cups dry chickpeas, cooked (or canned equivalent drained and rinsed)
2 medium cloves of garlic
2-3 T lemon juice (approx juice of one medium lemon)
2 T flax seed oil/EVOO (Extra Virgin Olive Oil)
2 T tahini
1 tsp salt
1/2 tsp cumin
Dash of paprika (I use smoked paprika)
freshly ground pepper to taste
1/3 -1/2 cup of filtered water (depending on how thick you want your hummus-I usually use about 1/2 cup-you may need less or more!)

Throw it all into a blender, scrape down the sides, process till smooth and enjoy! If using a powerful blender like a Vitamix, you want to be careful not to over blend because it can become paste-like.

*I HEART hummus!
-Great with any chip, cracker or naan bread.
-Use it on sandwiches instead of mayo-especially delish as part of a veggie sandwich with cucumbers, tomatoes, red peppers, sprouts, spinach etc.
-Use it to dip veggies into instead of ranch dressing.
-Replace the yolk of a hard boiled egg with a blob of hummus instead.
-Thin it out with a bit of water and it makes a great substitute for salad dressings on green salads.
What is not to love?! (After 12 years of marriage I have even converted my husband!)

BEST SANDWICH EVER:
-my hummus, generously spread onto a hearty wholegrain bread with a couple crumbles of Feta cheese sprinkled over it (optional)
-cucumbers, thinly sliced
-fresh roma tomatoes, sliced
-sprouts
-spinach
-red onion, thinly sliced
-red bell pepper, thinly sliced
-avacado, mashed and spread thinly over other side of bread with a little splash of lemon (optional)

Nalani's Whole Grain Flour Mix

6 cups whole grain 
 (Comprised of brown rice flour, sorghum flour, millet or buckwheat flour)
  For example...
 2 cups brown rice flour
 2 cups millet flour
 2 cups sorghum flour

3 cups white grain
1 1/2 cups white rice flour
3/4 cup Tapioca flour
3/4 cup potato starch

2 T xantham gum (generous) 

I use this straight across with good success in baking recipes.
See Nalani's Muffins for an example for this mix.  It can be used instead of flour, but you may need to tweak the recipe by adding more or less than normal straight flour.

Nalani Brown, INDY

Easy Dairy Free, Gluten Free Cream of Chicken or Mushroom Soup

1 cup       cold milk
2T           cornstarch 
1 1/2 T    butter (non-dairy)
1tsp         chicken bouillon granuals/1 cube*
1/2tsp      salt
                dash of pepper

*Use 1 tsp/1 cube of beef bouillon for cream of mushroom and add mushroom bits


1. In small saucepan on medium heat, whisk milk and cornstarch till well blended.

2. Stir in butter, bouillon, salt and pepper and bring to a boil stirring constantly.

3. Lower temperature to low and simmer for a 1 min or until thickened




 

Grammy's Gluten Free Bread (GF)

2 C Grammy's GF Mix (see Gluten Free Mix)
3 T sugar
1 T lecithin
1 T yeast (instant)
1/2 T salt

Put above in kitchen aide bowl and mix till well combined.

Add 1 C very HOT (but not boiling) water in with dry mix and let it mix for 3 minutes.

Turn out onto counter sprayed with Pam.

Coat your hands with a little oil. Knead 4 times...dough will be like sticky cookie dough...add a little extra water (tsp ...tbsp) if too heavy....

Let rise in very warm place for 25 minutes... bake at 350 for 25 minutes

Can use the above mix for pizza dough, bread sticks, braided bread or put into a bread pan for bread or a muffin pan for dinner rolls, cinnamon rolls, English Muffin...whatever..... brush with butter and ENJOY!!!!

QUICK AND EASY AND OH SO GOOD.......
Either granulated or liquid lecithin works, but Kathy uses granulated lecithin because she always preps a whole bunch of mixes (in seperate quart size baggies/stored in freezer) at once to save time for future meal making.

I've used her prepped mixes a bunch lately and I named it "Kathy's Killer Mix" because I LOVE them!
It's so nice to have breadsticks with soup again-Thanks for taking the time to teach me Grammy Taylor-next time gluten free tortillas!!
Kathy "Grammy" Taylor

Grammy's Gluten Free Mix

8 C White Rice
4 C Potato Starch
4 C Tapioca Flour
2 C Cornstarch
3 1/2 T Xanthum gum

Add all the above in a large bowl with a whisk until well combined. 
Will make 18 cups of flour.
Can use for anything that needs a leavening agent. You can often substitute this straight across for recipes calling for regular flour.
 Kathy "Grammy" Taylor

A HALF BATCH of GGF Mix
4 C White Rice
2 C Potato Starch
2 C Tapioca Flour
1 C Cornstarch
1 3/4 T Xgum