Saturday, January 29, 2011

scones!!


i got this recipe from a friend in canada who's grandma made a celiac friendly cookbook called Eureka! Cookbook, simply changing a few things around to make them vegan.

i've made these so many times and never had a problem with the recipe. you can get creative with this one, adding maple sugar, nuts, fruit, whatever you like in your scones!!

i even like them a few days old, a quick run in the toaster and they're even better!!

Devonshire Scones

  • 2 cups sifted brown rice flour
  • 1 tablespoon baking powder
  • 2 tablespoons brown sugar  (or more to taste)
  • 1/4 cup margarine (i use soy-free earth balance)
  • 1 1/2 teaspoons egg replacer with 2 tablespoons warm water**
  • 2/3 cup almond or coconut milk
PREHEAT oven to 450 F
sift together flour and baking powder
rub in sugar and margarine with fingers (messy but worth it)
whisk together egg replacer and water in separate bowl
add milk to egg mix
pour wet ingredients over dry and whisk together with the fingers into a soft dough
with floured hands gather into a ball
place on non-stick cookie sheet and pat gently into a circle
score into wedges with a sharp knife and brush top with melted margarine or sprinkle with sugar
bake 15 minutes or until scones are crusty and brown

**you can also use flax seed equivalent of one egg (1 tablespoon ground flax seed, 2-3 tablespoons water)

want more moisture? increase the milk to 3/4 cup.
less rich? use only 2 tablespoons margarine.

other ideas? currants... hazelnuts... blueberries.... maple sugar... walnuts... pecans... soy-free chocolate chips....

Friday, January 28, 2011

quick and tasty dinner

 last night i made a simple and warm meal.
beans, potatoes, and sauteed portobello mushrooms

not really a recipe to these, but i'll let you know what i put in em.

for the bean dish i used a can of pinto beans, spinach, half of an orange pepper, one small onion, and about 2 cloves garlic.
i cooked the garlic and onion first in a little olive oil, then added the orange pepper, then the beans, and finally the spinach, a few minutes in between each.
added some chili powder, cumin, salt, and just a pinch of cinnamon.

for the potatoes i simply cut up 2 into cubes, and boiled in water until soft
drained them, tossed them in a bowl with nutritional yeast, salt, pepper, garlic powder, and chipotle chili powder
then i threw the mix on a baking sheet, and baked at 350 F until crispy
topped em with some chipotle ketchup

for the mushrooms i sliced them, then sauteed them in a little olive oil
added a little oregano, salt, pepper, garlic powder while cooking
takes only about 7 minutes to cook them, flipping often
they get cold quick so i do this as the very last part

yum!


cinnamon bun semi-fail

i don't seem to see a lot of cooking failures on people's food blogs.
for me, a cooking failure is just as much a part of the learning experience as the getting it right part.
last night i attempted to make cinnamon buns.
although they tasted great, the texture of the dough wasn't what i really wanted it to be.
i think it had to do with a few things: 
  1.  it's really really cold here right now, which i believe hindered the yeast from doing it's job all the way.   
  2. i don't think i was patient enough in waiting for the dough to fully rise (after waiting almost three hours, i gave in and stuck them in the oven)
  3. maybe i shouldn't expect the perfect gluten free equivalent of a wheat filled cinnamon bun, because they will never be one in the same.
that being said, i'm posting the recipe here, i really think they can turn out the best they can be with those circumstances above changed. i will be trying this again once it gets a little warmer.
if you beat me to it, please let me know the results!! they really do taste awesome.

cinnamon buns
      dough 
  • 1 yeast packet
  • 1/4 cup warm water
  • 4 cups flour (i used white rice, but i think a combo of white and brown would work well also)
  • 1 1/2 cup almond or coconut milk
  • 1/4 cup margarine (i use soy free earth balance)
  • 1/2 cup brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger 
  • 1/4 teaspoon all spice
mix the yeast packet and the warm water in a small bowl, set aside for at least 5 minutes (the yeast is ready when it starts to create bubbles)
combine milk and margarine in small pan over the stove, warm enough to melt the margarine, set aside until tepid 
combine the rest of the dry ingredients in a large mixing bowl, mix well
add milk and margarine mix when cooled
add yeast mix when ready
mix dough well, then knead it out on a floured surface.
the dough should have a smooth and elastic consistency.
put the dough ball in a slightly oiled bowl, flipping it once to coat the entire ball
cover with a towel for at least one hour (dough should almost double in size)

    filling
  • 1/4 cup white sugar
  • 2/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1/8 teaspoon clove
  • 1/8 teaspoon cardamom 
  • 1 1/4 cup chopped pecans 
  • 2 tablespoons melted margarine





   combine everything but the margarine in a mixing bowl (melt only when ready to apply to the dough) 
once the dough has sat long enough, take the ball and roll it out on a slightly oiled surface
roll the dough out to an even rectangle, about 1/2" thick
pour the melted margarine over the dough, then coat evenly with the dry filling mix
roll up the dough into a log, correcting any cracks you may make each time you roll it.
cut the log into about 1" thick sections, using a very sharp knife, dipping it in warm water each time you make another cut
place the cinnamon rolls into any deep dish pan they'll fit in (round, square, casserole)
if it isn't a non-stick pan, be sure to oil the bottom before baking
cover with towel and let rise another 45 minutes (again should almost double in size)

PREHEAT oven to 375 F 
bake 20-30 minutes (until top and edges are golden brown)

   icing
  • 1 cup confectioners' sugar
  • 2 tablespoons margarine
  • 1-2 tablespoons almond or coconut milk
  • 1 teaspoon cinnamon
combine ingredients in a small pan over low heat, turn off and let cool when mixed well
once the buns are out of the oven, cover with 1/2 the icing while warm, the rest once cooled




Thursday, January 27, 2011

falafel

if you're vegan, chances are you know how awesome falafel is. simply put, it's a patty made from chick peas. it's high in protein and flavor, and when baked instead of fried, it really is a healthy meal.

i like serving my falafel over a salad with a cucumber salad and tahini dressing, since a pocket pita isn't really an option. plus anything is better for you if it's served over a bed of greens :)

i'll share with you my simple recipe for this yummy meal.
a food processor isn't necessary, but if you're a vegan celiac, investing in one is a really smart idea.

Falafel

  • 1 can of chick peas (fresh soaked beans are best, but for convenience sake....)
  • small onion or leek, finely chopped
  • 1/4 cup water (if mix seems too dry before baking, add more)
  • 1 1/2 tablespoons chopped cilantro (if using dried ingredients, only use 1 teaspoon)
  • 1 1/2 tablespoons chopped parsley (" ")
  • 2 teaspoons cumin
  • 1/8 teaspoon turmeric
  • 1/2 teaspoon baking powder
  • 1 cup dry gluten free breadcrumbs, home made or store bought (there are several gluten free varieties on the market, i prefer Gillian's Foods. if you don't have any breadcrumbs, try with coarse cornmeal instead.) **
  • 3/4 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • lil' squirt of lemon
**if the mix seems too dry or like it won't stick together with the breadcrumbs you're using, try adding 1/4 cup mashed potato.

PREHEAT oven to 350 F
combine ingredients in food processor, or combine ingredients in large bowl with potato masher
make sure all ingredients are mixed well
slightly oil a non stick cookie sheet
shape dough into small balls and place onto cookie sheet
slightly flatten balls to a patty shape (will cook more evenly)
coat the top side with oil
bake 15-20 minutes, flipping halfway

other ideas: add a little curry powder or chipotle powder to the mix


Cucumber Salad

  • 2 tablespoons vinegar
  • 1 tablespoon chopped fresh parsley (if dry, 1 teaspoon)
  • 1 tablespoon chopped fresh dill ("")
  • 1 teaspoon garlic
  • 1 teaspoon sugar (or to taste)
  • 1/2 teaspoon salt
  • 1 cucumber, peeled and chopped
  • 1/2 a container of cherry tomatoes, chopped
  • 1 stalk green onion, chopped
  • pepper, to taste
combine ingredients in a bowl, and chill for at least 30 minutes

other ideas: add lime, cilantro (right before serving), and/or a little oil to get a slightly different taste

Tahini Dressing

  • 2 cloves of garlic, finely chopped
  • fresh lemon juice (about 1/2 a lemon)
  • 1/4 cup ground sesame seeds (tahini)
  • 1/4 cup water
  • salt and pepper, to taste
after chopping garlic, place in small cup
pour lemon juice over garlic, let sit at least 5 minutes
add tahini, water, salt and pepper
mix well, and allow to sit for a few more minutes

other ideas: i usually add some sriracha or chipotle powder to the mix for some heat. cilantro, green onion....

once all of these are ready to go, serve over a bed of mixed greens. enjoy!!

Wednesday, January 26, 2011

chocolate cake magic

this cake is my no-fail go-to quick and easy and fulfilling dessert. full of chocolate flavor, moist and crumbly, delectable any way you dress it up.

this recipe is for two 9" round pans, but can easily be halved.
you can make a layer cake or two separate splendors.

Chocolate Cake Magic
  • 2 cups white rice flour
  • 1/2 cup cocoa powder
  • 2 1/2 tablespoons tapioca flour (if you don't have tapioca, just use more rice flour)
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1 3/4 cup almond or coconut milk
  • 2 tablespoons rice vinegar
  • 2 teaspoons real vanilla extract
  • 1/4 cup oil
PREHEAT oven to 350 F
slightly grease 2 pans
combine dry ingredients and mix well
in a separate bowl, combine wet ingredients
add the wet to the dry, mix well
split the batter into the two pans
bake 24-28 minutes
(sometimes it takes longer, check with toothpick in the center, should come out clean when done)

other ideas: sprinkle with confectioners' sugar, add nuts, cover with icing, strawberries, coconut milk ice cream.... it really goes well with almost anything you can think of!


Tuesday, January 25, 2011

virginia vacation

last week i had the pleasure of going to virigina for a lil' vacation.
while running around having fun, i managed to find some good stuff!

i always try to check out thrift stores while i'm in any town. you never know what you'll find!
this trip i managed to find an unused(!!!) hamilton beach donut maker for 5 bucks. amazing! it came in the original packaging (looked like the 70's) which i unfortunately didn't take a picture of and threw away to save room for my trip home.

this is the only similar image i found of it on the internet, it really is that old!!
(sorry so tiny)



i did manage to rip off the instructions on the box though
(makes two MAN SIZED donuts heh heh)

on my adventures, i also checked out an organic food store in virginia beach, that had locally baked, gluten free vegan friendly goodies for sale!! and to my surprise, they were all really good!!
i bought the zucchini bread muffin, banana bread muffin, and chocolate sunflower rice bar.
they were all reasonably priced, fresh, and filling! i checked out the website of the baker, unfortunately no pictures, but she ships her treats anywhere in the US!! made in a dedicated gluten free kitchen, yay!
check her stuff out at pasqualina's gluten free goodies


ok. back to the donuts. when i returned to new york it was the first thing i did. holy crap. mmmm donuts. i'm leaving you all with a recipie for plain cake donuts. they can be altered for your taste buds (add chocolate, coconut, jelly, etc.) and you don't have to have a donut maker for em. simply bake in a muffin pan. the taste remains the same.

Gluten free vegan donuts
makes around 12 donuts (or cupcakes)
  • 1 cup almond or coconut milk
  • 1 teaspoon vinegar (apple cider works best)
  • 2 tablespoons cornstarch
  • 1 1/2 cup white rice flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 3/4 cup dark brown sugar (doesn't have to be dark, i just like the molasses like flavor)
  • 2 teaspoons pure vanilla extract
  • confectioners' sugar
PREHEAT the oven to 350 F
combine the milk, vinegar, and cornstarch and set aside.
sift together flour, baking powder, baking soda, nutmeg, and salt.
making sure cornstarch is dissolved, add the first mix to the flour mixture.
add the oil, sugar, and vanilla.
stir until all is mixed well.

if using a muffin tray, fill with batter about three-quarters full.
if you wish to turn them into jelly donuts, add a heaping spoonful of your favorite jelly on the center of each cupcake. the baking will do the rest.
if you wish to make chocolate cake donuts, simply add about 1/3 cup cocoa powder to the mix.
you can also get creative adding other ingredients (for some i added coconut to the batter, some i added on top) like fruit and nuts (mmm blueberry donuts!)

bake for 20-25 minutes
let cool, then sprinkle with confectioners' sugar

delicious!!!


here we go!!

hello there!

my name is andrea, and i am attempting to make a food blog, in hopes to share my dietary restrictions with those who also have special needs, and those who care about someone that does.

i have an autoimmune disorder called celiac disease. it prevents me from absorbing any nutrients when any wheat, barley, or rye gluten is consumed. it greatly affects my digestion and intestines, and also leaves me open to other illnesses when my immune system is down. this is not a simple "allergy" like most people believe. it is a severe illness that needs to be treated as such. there is no cure, and the only treatment of the disease is living 100% gluten free.

that being said, i have to be very careful eating every single day. celiac's can get sick with even the slightest trace of gluten present. for example, using a knife after someone buttered their bread can cause an awful reaction. we must always be aware of the food in front of us, cross-contamination possibilities, and hidden ingredients. fortunately, what usually begins as a struggle can turn into an amazing cooking adventure!

i live in new york city, the place where you can pretty much eat or find anything you want to eat, at usually any hour of the day. even with all these possibilities in front of me, there is only ONE restaurant in all of new york city that does not make me sick. that is because it does not contain any wheat or gluten in ANYTHING. there are "gluten-free" restaurants, bakeries, etc., but they all make the simple mistake of carrying or making other wheat or spelt products. the chances of you becoming very ill are very high and the risk is never worth it.

i am also vegan, soy, and peanut free. i am vegan by choice, soy and peanut free by my body telling me to quit that shit. having celiac disease really helped me figure out what else my body isn't into. i do have to be very aware of protein and other essential vitamins in my daily intake of goodies.

so basically, i cook everything myself. i have to! luckily, i really enjoy it. i love learning and discovering and sharing new ideas and techniques. i love the trial and error. when something goes wrong, i feel that much more determined to get it right. i love feeding a vegan gluten free treat to a wheat/butter eater and hearing them say "this is better than the real thing!!" although i don't do it for them, it's great to have that positive feedback.

throughout the years and internet searches, i have had a hard time finding others like me. i know they're out there, and hopefully this brings me a step closer to finding them.

i will now share my recipes, pictures, and knowledge with anyone willing to listen.

this blog is dedicated to those feeling left out on all the goodies they watch their friends consume, with hopes to making a better one, from scratch!!

word up!!