Vegetable Pie & GF Dumplings

Biscuit Ingredients

1 cup of brown rice flour

1/2 corn flour

1/2 cup of corn startch

2tsp baking powder

1tsp xanthum gum

1/2 tsp salt

1/4 cup soften palm oil

1 cup of rice milk or water

2 eggs (substitute)

Biscuit Directions

• Preheat oven to 350 degrees
• Mix dry ingredients. Add and mix wet ingredients. Stir until smooth. Make as drop biscuits on a lightly greased pan. Bake 18-20 min.
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Filling Ingredients

• 2 cup sliced carrots
• 1 1/2 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup palm oil
• 1 chopped onion
• 1/3 cup buckwheat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2 1/2 cups vegetable broth
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Directions

Preheat oven to 425 degrees F (220 degrees C.)

1. In a saucepan, combine carrots, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the vegetable mixture in bottom of a casserole dish. Add peas. Pour hot liquid mixture over.
3. Place cooked biscuits on top of mixture.
4. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Quinoa Burgers

These are seriously scrumptious! Even my meat eaters like these.
I served mine with guacamole, hummus, red onion, and arugula. mmmm... Grilled pineapple, grilled zucchini and cucumber & tomato salad.

Ingredients:

1 1/2 cups cooked quinoa
1/2 cup garlic hummus (or any flav)
1 Tbsp unsalted tomato paste
2 Tbsp ground flaxseed meal or egg replacer
1 Tbsp tamari OR Bragg's Liquid Aminos
1 tblsp fresh basil leaf
1 tsp fresh thyme leaf
1/2 tsp gr cumin seed
1 tsp gr coriander seed
1/2 tsp paprika
1 tsp garlic powder and/or fresh clove
4 Tbsp buckwheat or brown rice flour
Salt & pepper to taste
Directions:


Heat a non-stick frying pan on med. low
Dry roast the cumin, coriander, paprika and garlic powder, stirring, 5 min.
Blend all ingredients in a bowl or food processor
If you have time, chill the mixture for an hour or so before forming into patties, for a firmer patty.
Divide burger mix into 8 equal portions and form into 3 inch patties
Fry in a little oil on medium heat, 5 - 10 minutes each side, until browned and firm
To freeze uncooked, place the patties between sheets of wax paper on a baking sheet and freeze. Store in a freezer bag or plastic container and cook as needed (thaw in fridge or microwave)

Fig Balls

Rich in protein and healthy carbs, this bite-size snack satisfies a sweet tooth while it nourishes and provides energy. It also makes a healthy dessert. If dates aren’t soft, soak them in very hot water for 30 minutes; drain before using in recipe.

Scrumptious!

2 cups soft pitted dates
6 dried figs, stems removed
½ cup ground shelled pumpkin seeds
- Pinch salt
1 tablespoon coconut oil
2 tablespoons hot water + 1 tablespoon, as needed
1 cup unsweetened coconut flakes, for rolling
2 tablespoons unsweetened cocoa or carob, for rolling, optional

1. Place dates, figs, ground pumpkin seeds, salt, coconut oil and hot water into a food processor bowl fitted with knife blade.

2. Pulse until ingredients are well combined and mixture comes together as a ball. If mixture doesn’t hold together, add up to 1 additional tablespoon water, one teaspoon at a time.

3. Spread coconut flakes on a plate or piece of waxed paper. Stir in optional cocoa or carob, if using.

4. With two teaspoons, form walnut-size balls and drop date/fig mixture into coconut. Roll between hands into balls.

5. Refrigerate for firmer texture, if desired. Store in a cool place in an airtight container until eaten.

Each serving contains 50 calories, 2g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 8mg sodium, 9g carbohydrate, 1g fiber, 1g protein.