Lasagna! (with cashew "ricotta")

Layers of veggies and "cheesy" goodness?

Yes, please!

I made this one past cold night, it really hit the spot, and fed me for days!

You do have to soak the cashews an hour in advance, so keep that in mind.

Other than that, this is a very simple comforting dinner for many.

Lasagna with cashew "ricotta"

   cashew ricotta

• 1 1/3 cup raw cashew nuts (soaked, one hour in advance in two cups water, then drained)
• 1/2 of a lemon's juice
• 1 tablespoon fresh rosemary and oregano
• 1/2 teaspoon salt
• 4 tablespoons tahini (sesame seed butter)
• 6 tablespoons nutritional yeast
• 1/4-3/4 cup water (depending on desired consistency)

Once cashews have been soaked and drained, add them to a food processor, until chopped fine

add lemon juice, herbs, salt, tahini, nut yeast, process until mixed well

add water, 1/4 cup at a time, until you reach the consistency of cream cheese (keep in mind, you don't want your "cheese" too dry, as it will lose moisture after being baked)

try a bite, add salt, and pepper to taste.
refrigerate until ready to use.

 other lasagna ingredients 

• 1 box of gluten free lasagna noodles 
• 1 tablespoon olive oil
• 2 large garlic cloves, chopped
• one medium onion, chopped
• 1 teaspoon oregano, rosemary
• 1 red or orange bell pepper, seeded and chopped
• about 2 cups broccoli, cut to bite sized pieces 
• 2 small zucchini, sliced
• 5-6 baby bella mushrooms, sliced
• 2 of your favorite veggie burger patties (i used sunshine garden veggie burgers)
• 1 1/2 cups of your favorite tomato sauce (i used my simple recipe from pizza!)

 cook your gluten free noodles according to the manufacturer (each brand is different), and set aside

in a medium sized frying pan, add the oil on medium heat

add the garlic and onion, stirring until tender (about 3-5 minutes)

add the herbs, pepper, broccoli, zucchini, and mushrooms

cover and cook on medium heat for about 7 minutes, stirring occasionally

add the veggie burgers whole, once thawed break into chunks with spoon

add tomato sauce, reduce heat, cover and simmer for another 20 minutes

stir and taste, add salt and pepper as needed.

PREHEAT oven to 375 F

slightly grease a casserole dish

once all the ingredients have been prepared, begin layering them in your casserole dish

i start with a layer of noodles first, then a layer of the tomato vegetables, another layer of noodles, a ricotta layer, and continue those once more. i usually end with a veggie layer on the top, and sprinkle some nutritional yeast on top of that for good measure.

bake on the center rack for 30 minutes

let sit for 10 minutes before serving, then enjoy!

dumpling revelation

 i've been thinking about making dumplings all week long. 

i haven't actually had a dumpling in a really long time, i don't even really remember what they taste like, and this being the first time making my own dumplings, i wasn't expecting much. turns out, for me, there was more heart in the hype than in the act. i think i've really just been craving the idea of dumplings.

 once i finally got around to making them, the romance was lost. the ratio of vegetable to dough just didn't seem worth it. consuming almost a cup of flour and only 5 teaspoons of blended vegetables per serving didn't sit well with me. i like my vegetables. and protein. and i discovered, when i'm eating dinner, i want more of those than flour.

still, this recipe was fun to experiment with, and using my new bamboo steamer and dumpling press was a good time. maybe if your attachment to dumplings is stronger than mine, you will appreciate this more than i do. 

dumplings

 (makes at least 12)

           filling

• 2 teaspoons sesame oil
• 2-3 cloves garlic, chopped
• 1 tablespoon fresh ginger, minced
• 1 small onion, chopped
• 1 carrot, halved and sliced
• 5-6 baby bella mushrooms, sliced
• 1 can small red beans, rinsed and drained
• 2 heaping cups of kale, broken into small pieces 
• 1/4 cup water
• 2 teaspoons liquid coconut aminos
• 1 teaspoon chili powder
• salt and pepper, to taste

in medium pan, heat oil, garlic, ginger, and onion on medium-low heat, stirring often to prevent burning, for about five minutes

add carrot, stir for 3 minutes

add mushroom, stir another 3 minutes

add beans and let everything sit for about three minutes

stir everything again, add kale and water, and cover

after about 3 minutes, add coconut aminos, and chili power

cover and cook for a few more minutes, until carrots and kale are cooked.

drain for a few minutes, to remove as much moisture as possible

add to a food processor and blend ingredients to small chopped size

(the last step is pretty important, if you want to taste and get all the ingredients into one dumpling.)

 

        dumpling dough

• 1 cup white rice flour
• 1 cup tapioca starch (also known as tapioca flour)
• 1 1/2 teaspoons xanthan gum
• 2 tablespoons oil
• 10-12 tablespoons cold water

in medium mixing bowl, combine flours and xanthan gum, whisk to combine

add oil and water, and blend with your hands

roll out onto floured board, let sit a few minutes with a towel over it

 

taking one small ball of dough at a time, flatten out in your hand, and add about a teaspoon of the vegetables. i used a dumpling press, which worked well and made the dumplings come out pretty darn cute, but you can fold the dough by hand and use a spoon to seal and crimp the ends.

add the dumplings to your bamboo steamer, and steam for 5-10 minutes, until dough is more translucent, and cooked.

then add your steamed dumplings to a frying pan with a little sesame oil and fry each side to brown slightly. 

while doing that, i also threw some broccoli into the bamboo steamer and served my dumplings with that.

(for the sauce, i didn't really measure anything out, but i combined some garlic chili sauce, cashew butter, rice vinegar, fresh grated ginger, sesame oil, coconut aminos and let sit in the fridge for a few minutes.)

vegetable curry, dal, and naan!

i was craving Indian cuisine for dinner so i whipped this up!

vegetable curry

• 2 tablespoons soy free margarine
• 1/2 large onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 2 zucchinis, sliced
• 1/2 a head of cauliflower, chopped
•  3/4 cup vegetable broth
• 1/4 cup coconut milk (canned)
• 3 vine tomatoes, chopped
• 1 teaspoon salt
• pepper, to taste
• 2 cups long grain brown rice, cooked
• cilantro, chopped, for garnish

in a medium saucepan, heat margarine

add and saute onion and garlic until onion soft 

add the remaining ingredients and bring to a boil

simmer for about 20 minutes, until all vegetables are cooked through

add pepper to taste

turn off heat, and let the sauce thicken (about 5 minutes)

add over brown rice

top with cilantro

Dal

• 2 cups vegetable broth
• 1 cup lentils
• 1 1/2 teaspoon turmeric
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 vine tomato, chopped
• 1 onion, chopped
• 2 teaspoons mustard seed
• about 2 cups spinach, chopped
• grated carrot, for garnish
• 1/4 cup roasted cashews, chopped 
• salt and pepper, to taste

in a medium saucepan, bring broth, lentils, turmeric, garlic, ginger, tomato, and onion to a boil

reduce heat and simmer for 30-50 minutes, until lentils are soft

once cooked, add salt and pepper to taste

mash the lentils

add mustard and spinach, stirring on low heat to cook the spinach

turn off heat and cover until ready to serve

top with shredded carrot and cashews

naan

for the "naan" i made my no yeast pizza crust dough, and simply added some extra spices to the dough.

i added about 1 teaspoon curry powder, and 1/ 2 teaspoon garlic powder

once rolled out on the baking sheet, i sprinkled the top with chili powder, garlic powder, salt, and pepper.

yum!

did you know?

there could be wheat (among other things) in your xanthan gum!?!

Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source for the xanthan gum before consuming the food.

Specifically, an allergic response may be triggered in people sensitive to the growth medium, usually corn, soy, or wheat. For example, residual wheat gluten has been detected on xanthan gum made using wheat. This may trigger a response in people highly sensitive to gluten. Some consider this to be a separate allergy to xanthan gum with similar symptoms to gluten allergy. Xanthan gum is a "highly efficient laxative", according to a study that fed 15g/day for 10 days to 18 normal volunteers. Some people react to much smaller amounts of xanthan gum, with symptoms of intestinal bloating and diarrhea.^[12]

^{when buying/using xanthan gum, do some research. find out where it comes from and what medium it was grown on.} 

^{if you are a celiac that is also super sensitive to corn or soy, i recommend using guar gum instead.}

^{more info here} 

new cookbook!

i have been baking up a storm with my newest cookbook, the allergen-free baker's handbook!

every recipe i have tried so far has come out absolutely amazing. i wish i could share the recipes with you, but you're going to have to get the book if you wanna cook!

plus it has all these amazing and helpful facts, substitution ideas, and even a list of the supplies and tools you might need along the way.

perfect addition to any allergy friendly kitchen.

can't wait to try the breads, but for now, look at these sweets!!

 

 chocolate cupcakes with chocolate butter cream frosting

 

strawberry shortcake with vegan whipped topping

golden agave cupcakes with personal chocolate cashew frosting

strawberries were on sale this week :)

did you know?

some vegans don't use table sugar.

typically, in the refining process, it is filtered through bone char to remove impurities.

there are no animal products in the sugar itself, but it is a naughty hidden secret of the factories.

if you are baking for a vegan friend of yours, make sure you find out if they choose not to use table sugar.

and if so, don't fret! there are tons of alternatives, including raw sugar, vegan organic fair-trade, turbinado, agave, date and beet sugar, molasses, maple syrup, etc.


more info for you here

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....

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!!

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!!!