Pumpkin-Sweet Potato Soup

A gorgeous vegetarian soup for the soul- gluten and dairy-free

Sweet potatoes add body and a boost of color and to one of my seasonal favorites- pumpkin soup. But before I get to the recipe, Dear Reader, I just need to kvetch a little. This won't take long.

You see, I am cooking from the left side of my brain- and I don't like it one bit. Well, truth be told, I'm actually doing more consulting in the kitchen than chopping and stirring and getting my hands all nice and sticky.

Which is exactly the point.

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Okra with Green Gravy

Sweet memory of this diwali vacation…

After long vacation I post my recipe. I was visited to my uncle’s and brother home in this diwali vacation. I enjoy a one week vacation with all my cosines. When we are separated no one say any one to bye because every one eyes with full of tears. My one cosine brother is study in hostel. He is studying in 8th- standard and living in hostel. One cosine sister is study in vallabhvidhynagar for his bachelor degree. Other cosines are working. All meet after long time in diwali. We all together in diwali vacation because we have only this time have same day holiday so we don’t left the time to live with each other. This one week is very important to all. All parents are complaining when we all together and only talking talking and talking..........Some time we all talking up to 2 pm. But this is sweet memory for all of us. We all are waiting for this one week. We decided we meet at least one week in every six month. Some time we are playing cards together with all elders and enjoy a lot. We see OSO movie again in theater because my one younger cosine brother want to see this film in theater so we all see one more time but not like to separated for 3 hours. Our parents say we all are crazy to live together. We enjoy with lots of fun!!!!

Ingredients:

150gm fresh okra (Lady Finger)
2-tbsp oil,
1\2 tbsp mustard seeds
1\2 tbsp cumin seeds
1\4 asafoetida powder
Salt to taste

Ingredients for green paste:

4 green chilles
1\4 cup roasted peanuts
6-7 gralic pieces
1\2 cup wash and chopped fresh coriander leaves

· Mix all this ingredients and crush into mixer till smooth paste. Keep it aside.


Method:
Step 1: Wash the okra and cut into small round pieces.


Step 2: Heat the oil in pan and add mustard seeds. When seeds are pop up then add cumin seeds and asafoetida powder in it.

Step 3: After that add chopped okra in it and mix well.

Step 4: Cook in low flame with stirring in between for 8 to 10 minutes so that its stickiness is burn well. Step 5: When they become crispy then add green paste and salt in it.

Step 6: Mix well and cook for only one minute.

Step 7: Turn off the flame and serve hot with roti.

Love has its radiance everywhere & it shines upon everthing like a golden glow.:)

Gluten-Free Pumpkin Berry Muffins

Gluten-Free Pumpkin Berry Muffins

You're gonna love the taste of these winter berry studded pumpkin muffins. They taste tart and sweet and grainy-tender all at once.

Yesterday we woke up to a surprise. The mesa and distant hills were powdered in white. The first snow of the season (am I ready for this?). The Kokopelli thermometer read twenty-two degrees. Extra thick toasty socks were needed. Steve made a morning fire in the kiva to warm us. Lucky for me, we had baked some pumpkin muffins this week. Tender, comfy break apart soul food for this bone-shivery goddess to nibble with her tea.

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A Trio of Tasty Turkey Recipes- Gluten-Free

Here are three delicious ways to use up leftover gluten-free turkey. One retro classic, Tetrazzini style, with brown rice noodles. One fabulous southwestern style enchilada recipe that has leftover turkey flirting with sweet potatoes. And last but always fabulous, our easy family favorite- turkey nachos with jalapenos and blue corn chips.

Gluten-free turkey tetrazzini- a retro classic, updated.

Jazzed Up Gluten-Free Turkey Tetrazzini Recipe

Here's my unconventional dairy-free version of a retro sixties classic. Gluten-free spaghetti makes fabulous tetrazzini.

For the filling:

A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced mushrooms (I used baby Bella)
12 oz. gluten-free linguini or spaghetti cooked to al dente (still firm), rinsed, drained
3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste

For the sauce:

4 tablespoons olive oil
4 tablespoons sweet rice flour
2 cups non-dairy rice or soy milk (or milk)
1 1/2 cups gluten-free chicken broth
Optional- 1 tablespoon nutritional yeast, for flavor
1/4 cup dry sherry or white wine (may omit)
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste

For the crumb topping:

2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)

1 teaspoon French herbs- or parsley

Preheat oven to 350 degrees F. Lightly grease or spray a 10x13-inch baking dish or deep casserole.

Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.

Arrange the cooked spaghetti in the baking dish.

Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.

Add the skillet veggies to the noodles in the baking dish.

Make your sauce:

In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.

If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.

Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.

Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)

Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.

To be totally retro, serve with green beans sprinkled with slivered almonds.

Serves 4 to 6.

These turkey enchiladas are tasty and gluten-free.

Holiday Turkey Enchiladas Recipe- Gluten-Free

You will love these super easy enchiladas featuring torn pieces of tender free-range chicken, lime juice, chunks of sweet pineapple, and spicy salsa. Espeically after Thanksgiving, when all the traditional Pilgrim-inspired foods have shared their hand-holding moment in the fast fading sun.

3 cups of your favorite salsa- spicy or mild

4-5 cups of cooked free-range organic turkey, hand torn or shredded

Juice from one fresh lime

2-4 tablespoons sour cream- light or regular or vegan for dairy-free

Sea salt and ground pepper

Pinch of cumin

Light olive oil, as needed

12 corn tortillas

1 cup diced pineapple

2 4-oz. cans chopped green chiles, drained

2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy

Hot red pepper flakes, to taste

Preheat oven to 350 degrees F.

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans, for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; add enough sour cream to moisten; stir; season with sea salt and pepper, and cumin; toss well to coat.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/12 of the turkey pieces, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple, then the green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Check out my tasty homemade green chile sauce recipe here.

Serves 6

Gluten-free nachos, Baby.

Gluten-Free Turkey Nachos

Here's a non-conventional way to use up cruelty-free turkey leftovers Santa Fe style. Use a combo of organic blue and yellow corn chips and scatter on lots of sliced pickled jalapeños. It's an unbeatable combination.

3 heaping cups organic blue corn tortilla chips

3 heaping cups organic yellow corn tortilla chips

Extra virgin olive oil

2 cups hand torn cooked free-range organic turkey pieces

4 oz. Cheddar or Jack cheese, shredded- use vegan cheese for dairy-free

A big handful of organic sweet grape tomatoes, halved

3-4 tablespoons chopped pickled jalapenos- or use chopped mild green chiles

A sprinkle of good chili powder or chipotle powder, to taste

Chopped fresh cilantro, if desired

Preheat the oven to 425 degrees F. Line a large roasting pan with foil or parchment paper.

Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil and hand toss to coat evenly.

Scatter the turkey pieces on top of the corn chips. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapeños, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spices, to taste, and chopped cilantro, if desired.

Bake in a hot oven for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling. You can even be post-holiday decadent and serve these nachos right from the roasting pan. Okay, I admit it. We're casual here.

We eat nachos right out of the pan- with our fingers.

Serves 4.

Rangoli and Cake

CakeIngredients:

1 cup all purpose flour(or maida)
1 cup sugar powder
1 cup milk
3\4 cup ghee
3-tbsp milk powder
1-tbsp baking powder
1-tbsp chocolate powder
10-12 cashews for decoration

* I used bornvita powder instead of chocolate powder.

Method:
Step 1: Take sand (reti) in bottom plate of handva cooker and add little water in it. So the cake cooks in law flame. Keep aside.

Step 2: Mix the sugar powder and ghee in big vessel.

Step 3: Stirring continuously by hand for at least 10 minutes.

Step 4: After that add milk and maida (all purpose flour) as same quantity as sugar.

Step 5: Mix very well and stirring this material with hand for at least another 10 minutes. If you are not stirring well then your cake will not fully puffed. Take care of lumps.

Step 6: Take handva cooker and spread ghee in it.

Step 7: Pour the 3\4-quantity of this material in handva cooker.

Step 8: In remaining material add bournvita or chocolate powder.

Step 9: Mix the powder in material. If you use Brittania’s powder than do not mix well but don’t worry about that because when it cook it gets spreaded very well.

Step 10: Add this material in between of the white material.

Step 11: Decorate with cashews.

Step 12: Close the lid of cooker.

Step 13: Place cooker on the Bottom plate of sand.
Step 14: Cook in very low flame for one and half hours.

Our cake is ready with out oven, egg and yeast….

After long time I made this type of cake. When I was 14 year old than I was made this type of cake for my mom birthday. I see my entire blog friend made very nice cake because they have oven and I have no oven so I made this type of cake for festival.


This is my contribution for "Power less cooking". The theme is all about cooking without using any electrical appliance. This event has been started by Easy Crafts of "An easy cooking blog" this month. Thanks for hosting EC :-)

Simple Rangoli I was made in this Diwali.

In just five minutes this rangoli is ready.

My cosine sister made this beautiful rangoli in corner of room.

My papa gift this gold coin this diwali to me. In our home my mom and dad buy gold before one day of diwali. We use this gold coin in Laxmi Pooja.

Lakshmi was the daughter of the sage Bhrigu and took refuge in the ocean of milk when the gods were sent into exile. Lakshmi was reborn during the Churning of the Ocean. As soon as the gods saw Lakshmi, they all fell in love with her beauty. Shiva claimed Lakshmi as his wife, but since he had already taken the Moon, her hand was given to Vishnu, whom Lakshmi herself preferred.Lakshmi is the goddess of light, beauty, good fortune and wealth. While Laxmi is generally worshiped to achieve success, she does not reside long with anyone who is lazy or desire her only as wealth.

Aarti: Finally, perform the aarti for goddess Lakshmi. Always remember that She abhors loud noise. So the aarti should be accompanied only by a small bell. Do not clap hands, as is the practice when performing aarti for other gods. A peaceful and sublime atmosphere should prevail during the pujan. Do not light crackers while the puja is on or immediately after it.

All family member enjoy the movie Om Shanti Om. This is photo of theater.

Gluten-Free Dairy-Free Holiday Tips

Getting through the holidays gluten and dairy free can be tough. Let me tell ya. But then, the holidays were always a challenge for me because I was mostly vegetarian for decades (meaning ovo-lacto vegetarian and sometimes vegan). In truth, Gentle Reader, my holiday foods have often tended, shall we say, to be a tad different from mainstream holiday fare.

Being the wild and free goddess-in-training I was back in those golden zen-kissed crunchy pre-celiac days, I learned early on how to tweak traditional recipes and reinvent old favorites- like using coconut milk as a vegan (non-dairy) sub in whipped sweet potatoes (everyone loved this!) and subbing butter and cream with vegetable broth and crushed roasted garlic in fluffy smashed potatoes. No one missed the animal fat (unless they were just being polite).

My stuffing back then (baked as a casserole) was naturally gluten-free. I used cubes of toasted cornbread tossed with a skillet of softened onions, celery, chopped apple and cranberries seasoned with a touch of curry- then moistened with broth and baked till golden- sometimes with pine nuts or pecans on top.

Instead of serving green beans swimming in canned mushroom soup (because I never- and I mean, never- got the appeal of that goopy combination) I roasted fresh green beans in sea salt and balsamic vinegar- just until tender-crisp. Or did this simple but elegant recipe with pomegranate glaze.

Lucky for me, I enjoyed thinking "outside the box". And in my vegan years- not once- did I make a turkey out of tofu.

Who needs tofurky when you have Sweet Potato Black Bean Enchiladas?

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Diwali story with recipe

Diwali is one of the most important festivals celebrated in India. All over India, homes are decorated with lights and earthenware lamps filled with oil. These lamps are called diyas. The name 'Diwali' is from the Sanskrit 'dipavali', which means 'row of lamps'.

In the evening, many people hold a small prayer or puja in their homes. They honour Ganesh, the god of wisdom and good luck, the one who removes all obstacles from life; and they worship Lakshmi, the goddess of prosperity and good fortune. Lights are left burning all night, so that Lakshmi may feel welcome and enter.

Diwali is a festival of joy, prosperity and good luck, and a celebration of the victory of good over evil - which is expressed through different stories in different parts of India.



People wear new clothes, meet their friends and relatives, eat good food, give each other sweets and gifts, decorate their houses with flowers and lights and Rangoli patterns, and set off fireworks.

Diwali Story:

The most famous legend associated with the story of Diwali is the return of Lord Ram to Ayodhya. Lord Ram was sent to exile by his stepmother for 14 years in the jungle. His wife Sita and younger brother Lakshman also accompanied him there. In the jungle Ravan kidnapped sita and Lord Ram had to take the help of God Hanuman and monkey king Sugvir to kill Ravan. After killing Ravan and completing his period of exile, Lord Ram returned to Ayodhya. The people of Ayodhya lit lamps in every home to welcome their true King as well as celebrate his victory over Ravana and also the safe return of their Queen Sita. They danced and made merry and lit firecrackers to express their joy over his return. And as a mark of respect and worship the festivities continue every year till this today.


As another lesser-known story goes, Lord Krishna had battled a demon called Narakasura and emerged victorious. The people of the city were overjoyed and welcomed Krishna back with lamps in their hands.


The Story of King Bali and Vamana Avatar(the Dwarf):

The other story concerns King Bali, who was a generous ruler. But he was also very ambitious. Some of the Gods pleaded Vishnu to check King Bali's power. Vishnu came to earth in the form of a Vamana(dwarf) dressed as priest. The dwarf approached King Bali and said "You are the ruler of the three worlds: the Earth, the world above the skies and the underworld. Would you give me the space that I could cover with three strides?" King Bali laughed. Surely a dwarf could not cover much ground, thought the King, who agreed to dwarf's request. At this point, the dwarf changed into Vishnu and his three strides covered the Earth, the Skies and the whole Universe! King Bali was send to the underworld. As part of Diwali celebrations, some Hindus remember King Bali.


Milk Chocolate

Thanks to my blog friend Latha from “YUM” blog. In September she posted the milk chocolate and she gave me nice idea about making chocolate at home...I made this chocolate with some modifications to original recipe. This is the First time I make the chocolate but it came out very nice. Thank you very much Latha narsimhan.


This is my entry to Hima dor “WVF-Dessert/Sweet” Event. Theme of this event is “What is your favorite Dessert/Sweet?”. This is my favorite sweet……..

Cooking time: 5 minutes
Makes 60 small bolls of chocolate


Ingredients:

1 cup milk powder

¾ cup sugar
1\2 cup water for making syrup of sugar
1\2 cup bournvita or chocolate powder
1\4 cup cashew powder
3 tbsp ghee or butter


* This is the cup I use for measurement.


Method:
Step 1: Boil water and sugar in big pan on medium flame.



Step 2: Make little thick syrup of sugar so you get the soft chocolate with desire shape. This is very important part of making chocolate.



Step 3: Turn off the flame and add the butter or ghee.



Step 4: When the ghee mix well add cashew powder in it.


Step 5: After that add bournvita or chocolate powder and stirring very well.


Step 6: Add milk powder in the material and mix nicely.



Step 7: Take little ghee in your palm and make small balls of this chocolate. If you like the make square pieces also(by spreading it evenly and cut with use of knife).



Step 8: Cool for 0ne hour after mix all.


Step 8: Make some chocolate with cashews.



So this is your favorite chocolate ready within 15 minutes.


This is my contribution for "JFS:Diwali " hosted by Vee.

Also submitting this is to “Power less cooking” Event. The theme is all about cooking without using any electrical appliance.

Mathia

Ready made mathia…Just open the packet and deep fry in oil.


Pack in air-tight container.

Most famous sweet of Gujarat…
Adadiya

For Recipe click here….

This is my contribution for "JFS:Diwali " hosted by Vee.

Farsi puri
I made triangle shape…

Recipe just clicks here.......

Sweet Sata

Ingredients:

250gm all purpose flour or maida
250gm sugar
Ghee for frying

Method:

Step 1: Mix the flour and 5-tbsp ghee in big vessel.

Step 2: Add enough warm water and knead into soft dough.

Step 3: Make small lemon size balls and roll out thin big size roti.

Step 4: Make seven roties. Sperad the ghee and dry flour over one roti and place another roti over it and apply ghee and flour again. Work consecutively in this manner for seven roties. In top also apply ghee and flour.

Step 5: Roll out with smooth hand.

Step 6: Cut this roll with use of knife.

Step 7: Flatten each piece with roller by smooth hand into small round disk.
It will make some layered circles with gives it a beautiful look too.

Step 8: In big pan add sugar and water. Make thick sugar syrup. After that don’t turn off the flame, let the mild flame continue that will make the sata soft.

Step 9: Heat the ghee in pan on medium flame.

Step 10: Fry prepared round into medium flame in ghee till brown on both sides, so they become crispy more.

Step 11: Place this golden sata in to sugar syrup.

Step 11: Wait for 2-minutes so sata absorbed the sugar syrup very well.

Step 12: Place it in dish and do not place one on another when they are hot because when they are hot they are sticky.

Step 13: When they turn cool place it in storage air-tight container.

This is my entry to Meeta for "Traditional Feasts".

Also submitting this is to Vee of “Past, Present and Me”. She is hosting this month “JFI and Festival series”.

One more new event is “Power less cooking”. The theme is all about cooking without using any electrical appliance. So this is my entry for “Power Less Cooking” event also.