Santa Fe Chowder

*VEGAN "Pantry meal" This soup is fast, delicious, and easy to make (since most the ingredients can be kept on hand in the pantry). A great fall soup. Light pumpkin flavor with a nice, thick consistency.

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon cumin
1 15-oz can pumpkin
1 15-oz can tomatoes (fire roasted, w/ lime andcilantro, or w/ green chiles for added spice)
1 4-oz. can roasted green chiles
1 can corn
1/2 cup salsa
1/2-1 cup broth to thin chowder, as needed
1 cup lite coconut milk
Chopped cilantro, to taste
Juice from 1 fresh lime

Heat the oil in a soup pot and add the garlic, cumin; stir for one minute to mingle flavors. Add the pumpkin, tomatoes, green chiles, corn, and salsa. Mix together.

Add the broth. Heat through to a simmer, and then add the coconut milk. Top with cilantro and heat through slowly. Add the fresh lime juice. Stir. For more spice, sprinkle a few dashes of cayenne pepper and mix in.


*modified from Karina-s Kitchen- Recipes from a Gluten-Free Goddess: Santa Fe Pumpkin Chowder

Blueberry Sour Cream Muffins

*WHEAT FREE, GLUTEN FREE
Joel says that these are his favorite muffins :)

2 large eggs - room temperature
1/2 cup oil (light olive oil or vegetable oil)
3/4 cup (packed) organic light brown sugar
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain yogurt
2 cups Pamela's Ultimate Baking Mix
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)

Preheat oven to 375 degrees. Line a 12-muffin tin with paper cups.
Beat the eggs and oil together. Add sugar, vanilla, and sour cream/yogurt and beat for a minute until mixed completely. Slowly stir in Pamela's baking mix. Lastly, fold in blueberries.Spoon the batter into the cups.Fill them to the top, as wheat free muffins don't expand as much as normal muffins do.
Bake in the center of the oven for about 25-30 minutes, until golden and dry in the center. If using fresh blueberries, cut back the baking time to about 20-25 minutes.

*Modified from Karina's Kitchen (this site is INCREDIBLE for anyone who is allergic to wheat/gluten and or a vegetarian. Every recipe I have tried is amazing!!

Rockstars love Blond(ie)s

*WHEAT FREE
There is nothing healthy about these wonderful little butter/brown sugar squares, but after a rainy day of rocking out to Rock Band/Guitar Hero, the band needed a treat.

* 1 cup + 2 T rice flour
* 1/2 cup butter ( I use smart balance)
* 1 1/2 cup packed brown sugar
* 1 large egg, plus 1 egg yolk (room temperature)
* 1 1/2 tsp vanilla extract

In a saucepan over medium heat, combine butter and brown sugar. Stir until sugar has dissolved. Set aside for 10 mins to cool. Add the egg, yolk, and vanilla to cooled sugar mixture and mix. Mix in flour until blended.
Pour batter into an 8in square baking pan (lined with parchment paper) and spread evenly. Bake about 25 minutes and transfer to a wire rack to cool (5 mins). Loosen the edges of the pan with a knife and invert pan. Carefully peel of parchment paper. Allow to cool completely and cut into 16 squares.

Oatmeal Raisin Chocolate Chip Cookies

*WHEAT FREE*

* 3/4 cup oat flour
* 1/2 cup brown rice flour
* 1/2 tsp baking soda
* 1/4- 1/3 cup brown sugar
* 1/4 cup granulated sugar
* 1/2 tsp vanilla
* 4 T oil
* 1 egg
* 1/4 cup oats
*1/4 cup raisins
*1/2 semi sweet chocolate chips

Combine the first 3 ingredients. In a 2nd bowl, combine sugars, vanilla, oil, and egg. Slowly add dry mixture to the wet ingredients. Stir in oats, raisins, and chocolate chips.

Bake at 350 for 8-10 minutes.

*modified from Just Baking

Zucchini Soup

*I used the following as a guideline, feel free to tweek quantities.
**Serves 1-2

• 2-1/2 cups zucchini chunks
• 1 tablespoon butter or olive oil
• 1/2 large potatoes, peeled and chopped
• 1/4 onion, chopped
• 1/2 cup vegetable broth
• 3/4 teaspoon chopped dried rosemary
• 3/4 teaspoon dried savory
• 3/4 teaspoon fresh basil
• 3/4 teaspoon chopped fresh parsley
• 1/4 cup milk

Heat butter in pan and saute zucchini, potato, and onion about 10 mins. Add broth and dried herbs. Heat 10 more mins until potatoes are soft. Blend soup in a food processor to create a puree. Pour back in pan and add milk and fresh basil. Heat through.

EASY Black Bean Soup for 2

*1 can black beans
*1 cup vegetable broth
*1/2 cup salsa
*1 tsp ground cumin
Optional: top with green onions or cilantro and lime

Pour 1st 4 ingredients into a food processor and blend. Pour in pan and heat on stovetop (or in microwave) until heated through. Add additional toppings, if desired. Best served with corn chips or quesadillas.

Corn and Salsa Tortilla Soup

* 1 jalapeno (or 3 poblanos, broiled for 10 mins)
* 6 corn tortillas, halved then cut crosswise into 1/2in thick strips
* 3 T olive oil
* 1 tsp ground cumin
* salt
* 6 ears corn, scraped from cob (or 20 oz frozen, if you can't get fresh corn)
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 4 cups vegetable broth
* 1 can (14.5oz) fire roasted tomatoes
* 1 avocado
*1 lime, halved
*optional: sour cream, cheddar cheese

Preheat oven to 400. Toss tortilla strips with 1 T oil and cumin. Bake 10 mins and season with salt.
Meanwhile, in a large, deep skillet heat 2 T oil over medium-high heat. Add corn and cook until charred at edges (10-12 minutes). Add the onion, garlic and cook until onion is soft (about 5 mins). Stir in brother, tomatoes, and peppers. Add salt and pepper if desired.
Divide the tortilla strips among 4 bowls. Add the avocado and a squeeze of time. Pour the soup over the avocado. Top with cilantro.
Optional: serve with cheese or sour cream (obviously the options are not vegan friendly)

The picture doesn't do it justice. Its a wonderful mix of flavors; sour lime, spicy peppers, sweet avocado and corn, fresh cilantro, salty tortillas, and firey tomatoes