lentil salad!

no cooking necessary. no utensils needed to eat it. sold!

 

lentil salad

• 2 cloves garlic, minced
• the juice of one lemon
• 2 cans of lentils, drained and rinsed (couldn't use goya dry lentils, they warn they might have wheat in them!!)
• 1 red bell pepper, chopped fine
• 2-3 stalks green onion, sliced
• a handful of fresh sun-dried tomatoes, chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil
• pinch of red pepper flakes
• salt and pepper to taste

 in a medium sized bowl, first combine garlic and lemon juice, let sit 5 minutes
add all other ingredients into the bowl, mix well

add a spoonful to some red leaf lettuce, or any other green, wrap and eat up!

veggie fajitas!

it's getting so hot here in new york, pretty soon i'll only want to eat salads and watermelon!

last night i was craving mexican, so i made vegetable fajitas, re-fried beans and guacamole.

i heated some corn tortillas, topped it all with fresh greens and cilantro, and chowed down!

 guacamole, veggie fajitas, and re-fried beans

        guacamole

• 3 ripe avocados
• juice of one lime
• a pinch of smoked chipotle powder
• 1/2 a teaspoon of cumin, chili powder, and salt
• 1 clove garlic, minced
• 1/2 an onion, chopped fine
• 1/2 a container of grape tomatoes, halved
• 1-2 tablespoons cilantro, chopped
• pepper, to taste     

 in a medium mixing bowl, add the avocado meat and toss with 1/2 of the lime juice

 add the salt and spices, and mash in with a potato masher

fold in garlic, onion, tomatoes, and cilantro

add pepper, the rest of the lime juice and more salt to taste

cover and refrigerate for an hour

      veggie fajitas

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 a dried chipotle pepper
• 1/2 of an onion, sliced
• 1 orange bell pepper, sliced
• 6-8 baby bella mushrooms, sliced
• 1 summer squash, sliced
• 1/2 teaspoon chili powder, salt, cumin, pepper, and crushed coriander

 in a large pan, heat oil, garlic, chipotle pepper, and onion until cooked, about 3-5 min

add orange pepper, cook and stir another 3-5 minutes

add mushrooms and seasoning, stir 3 minutes

add squash, cover and cook until squash is tender

    re-fried beans

• 1 can mixed beans (black, pinto, kidney), drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1/4 cup water
• 1/2 a container grape tomatoes, halved
• 1/2 teaspoon cumin, chili powder, salt, garlic powder, and pepper
• 1/2 tablespoon olive oil

 

 

in medium sauce pan, combine beans and water, bring to a boil

add all remaining ingredients besides the oil, reduce heat and cover

simmer about 15-20 minutes, until most water is gone

remove from heat, mash with potato masher

add oil, and return to the stove

cook another 3-5 minutes on medium heat

serve immediately

chilly day chili!

yesterday was a weird weather day here in new york city.

so weird, in fact, that i'm writing about it on a food blog.

it snowed, rained, hailed with a lightning and thunder storm, and then snowed some more.

covering all the bases, i suppose. 

anyways, i want nothing more than to be cuddled up, warm, and full on days like these. 

so after a trip to the store to get ingredients for my NEW BREADMAKER (yes!! my mom is amazing and got one for me! it even has a gluten free setting on it!), i was on a mission to make some bread and chili. and then eat it!

vegan chili mac

• 1 tablespoon olive oil
• 1/2 of a medium sized onion, chopped
• 2 bay leaves
• 1 teaspoon cumin
• 2 tablespoon oregano
• 1 tablespoon salt
• 3 stalks small celery stalk, chopped
• 1 orange pepper, chopped
• 4-5 sun-dried tomatoes, chopped
• 2 dried chipotle peppers, chopped
• 2 sunshine burgers (i used the "south west" burger)
• 2 cans tomatoes (i used fire roasted with roasted garlic)
• 1 tablespoon chili powder
• 1/2 tablespoon black pepper
• 1 can kidney beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 1 can roman beans, drained and rinsed 
• 1 can corn, drained
• 1 box of quinoa macaroni pasta
• loose fresh spinach, to taste

in a large pot, i heated the oil on medium heat, and added the onion

then i added the bay leaves, cumin, oregano, and salt

once the onion looked cooked through, i added the celery and orange pepper

once the vegetables were cooked and tender, i added the sun-dried tomatoes and chipotle pepper,

then the sunshine burgers, and reduced the heat to low

once the burgers were thawed, i broke them into small pieces with a wooden spoon

stirred on low for about 5 minutes

then i added the tomatoes, chili powder, black pepper, kidney, garbanzo, and black beans, turning the heat up and bringing everything to a boil.

once boiling, i put the heat back to low, covered the pot, and simmered for 45 minutes, stirring occasionally.

in a separate pot, i brought some water to a boil, and cooked my quinoa pasta, for about 8 minutes, and then drained and set aside.

after my 45 minutes had passed, i added the corn to the chili pot, stirred and cooked for another 5 minutes

i took the pot off the heat and combined it with the macaroni

i served the chili with fresh spinach, and roasted garlic potato bread.
satisfying!
(more on the bread soon!)

muffins!

these came out great, and tasted like a dessert muffin that i could snack on anytime.

chocolate chip oatmeal muffins

• 1 cup milk of choice, mixed with 1/2 of a lemons juice
• 1 cup brown rice flour
• 1/2 potato starch (not potato flour!)
• 1/4 tapioca starch (also known as tapioca flour)
• 1/2 teaspoon xanthan gum
• 1 cup gluten free oats
• 1/4 cup ground flax seeds
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup agave
• 1/3 cup oil
• 1/3 cup unsweetened applesauce
• 1 heaped teaspoon egg replacer mixed with 2 tablespoons milk of choice
• 1 teaspoon vanilla
• 1/2 cup chocolate chips 

PREHEAT the oven to 350 degrees

lightly grease a muffin tray

in a small bowl, first combine the milk and the lemon juice. set aside for at least 5 minutes.

in a large mixing bowl, whisk in the flour, starches, xanthan gum, oats, flax seeds, baking soda, baking powder, salt, and cinnamon, mix well

in small mixing bowl combine agave, oil, applesauce, egg replacer, vanilla, and finally the milk you set aside.

add the wet ingredients to the dry, mix well with wooden spoon

fold in the chocolate chips, making sure they are spread evenly throughout the batter
fill muffin cups 3/4 full

bake for 12-15 minutes, until tops look cooked and are stiff enough to resist your fingerprint, and edges aren't sticking to muffin tray

biscuits!!

the day i made this simple biscuit recipe, my roommates had just bought brand new cookie cutters that i could use before they glutified them. yay! not only were they tasty, but they were also cute!

these make a great quick snack with preserves, margarine, or with dinner

biscuits

• 1 1/4 cup brown rice flour
• 1/2 cup potato starch (NOT potato flour)
• 1/4 cup tapioca starch (also known as tapioca flour)
• 1/2 teaspoon xanthan gum
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• pinch of nutmeg
• 3/4 plus 2 tablespoon milk of choice
• 1/2 cup soy-free margarine

PREHEAT oven to 425 degrees

line 2 baking sheets with parchment paper

in medium mixing bowl, whisk together flour, starch, xanthan gum, baking powder, salt, and nutmeg

add the 3/4 cup milk, and mix well with wooden spoon

mix in the margarine with your hands, until fully combined

add remaining milk, mix with spoon

roll the dough on a clean floured surface, and cut out any shape you like, until all the dough is used.

bake for 12-15 minutes, until slightly golden

let cool on baking sheets 5 minutes before removing to cool or eat

banana bread loaf!!

mmm as i type this the smell of the bread is filling my room.....
this bread came out awesome. soft, moist, fluffy, not too sweet, filling, and refined sugar-free even!

banana bread loaf

• 1 1/2 cup brown rice flour
• 1/4 cup potato starch (not potato flour!)
• 1/4 cup tapioca starch (also known as tapioca flour)
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/4cup canola oil
• 1/3 cup applesauce (unsweetened)
• 1/3 cup agave nectar
• 2/3 cup milk of choice
• 1 teaspoon vanilla
• 3 ripe bananas, mashed

PREHEAT oven to 350 F
in medium mixing bowl, add dry ingredients, whisk well
in smaller bowl, combine oil, applesauce, agave, milk, and vanilla
add wet to the dry ingredients, mix well
fold in mashed bananas until mixed with batter
put in a greased loaf pan
bake 35-45 minutes (when a toothpick comes out of the center clean, it's done)
let cool in the loaf tin 20 minutes
remove from tin and serve warm, or finish cooling
(i think it tastes the best the day after)

try not to eat it all at once!

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 :)

lemon-lime loaf!

light, zesty, sweet, sour, and with a slight crunch, this is sure to please anyone who enjoys a citrus snack!

gluten free lemon-lime loaf

• 3/4 cup milk of choice
• 2 tablespoon fresh lemon juice
• 2 tablespoon lime zest
• 3/4 cup brown rice flour
• 1/2 cup potato starch (not potato flour)
• 1/4 cup tapioca flour (also known as tapioca flour)
• 1/4 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 cup sugar of choice
• 5 tablespoon canola oil (perhaps some could be replaced with applesauce)
• 1 teaspoon vanilla
• 1 large lemon, juiced
• about 1 cup confectioner's sugar

PREHEAT oven to 350 F

in a small bowl, mix milk, lemon juice, and lime zest. set aside

in a medium bowl, mix flour, potato starch, tapioca, xanthan gum, baking soda, and sugar. whisk and mix well

add the oil and the vanilla to the milk mix

slowly whisk wet mix into dry mix

the baking soda should react with the lemon juice, so don't freak if it gets foamy when mixing.

i added the batter to a loaf pan, and it honestly took longer than i expected to cook all the way through. i would say about 40 minutes. it was done when the entire cake turned a brighter shade of yellow.

check with a toothpick in the center if you aren't sure.

 once the loaf has completely cooled, whisk together the lemon juice and confectioner's sugar in a small bowl, slowly adding the sugar (it's a good flavor when it starts to look more white than clear),

and add to top of loaf.

 it takes about an hour for the icing to set, but by all means you don't have to wait that long to enjoy it!

(these also make excellent cupcakes!)

french toast!

ever bought a loaf of gluten free bread that just wasn't very good?

too dry?

too dense?

or just didn't taste good?

if that's the case for you, or you simply want to make your day-old bread better, turn that bread into french toast!!

simple recipe, and with this one batch of batter i made a whole loaf of french toast

vegan gluten free french toast

• 1 cup milk of choice (i used regular so delicious coconut milk)
• 2 tablespoons brown rice flour 
• 1 tablespoon nutritional yeast
• 1 tablespoon agave nectar
• 1 teaspoon ground flax seed
• 1 teaspoon vanilla (don't need this if you use vanilla flavored milk)
• 1 teaspoon cinnamon 
• 1 loaf bread of choice (i used a brown rice loaf)

combine all ingredients besides bread in a medium mixing bowl, whisk

allow to settle for a few minutes

heat a non stick pan, and once warm, lightly grease (i used soy free earth balance)

whisk mix again before dunking the bread in

dip the bread in the mix for 3-5 seconds and place in pan

cook each side, until brown and crispy

serve with whatever makes you happy!

(maple syrup, fruit, powdered sugar, cinnamon sugar, preserves, sunflower butter.......)

pizza!!

  i was craving pizza at 3am, so i didn't really want to mess around with a dough for too long.

whipped this whole pizza up in around 30 minutes (majorly multitasking though!)

no worries of yeast for this crust recipe, just simple and fast.

for the toppings i used what i had in the veggie drawer, plus some daiya cheese (what a treat!)

next one i'll prepare ahead and have some pinapple.... mmmmm...

vegan gluten free no yeast pizza dough

• 1 cup flour (i used 1/2 brown rice, 1/2 white rice)
• 1/4 cup tapioca flour (also known as tapioca starch)
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 tablespoon ground flax seed, mixed with 3 tablespoons water
• 1 tablespoon agave nectar
• 1/2 cup milk of choice (unsweetened)
• 1/8 cup oil

PREHEAT oven to 325 F

in small cup, combine flax seed and water. set aside.

in large mixing bowl, combine flour, tapioca, baking powder, salt, and xanthan gum (whisk well)

in medium mixing bowl, combine agave, milk, oil, and flax mix (after allowing to sit at least 5 minutes)

add the wet to the dry ingredients, mixing well with a spoon

put dough ball onto greased pizza pan (or baking sheet)

roll or press to desired shape/size

set aside until toppings are ready

for the toppings of this pizza, i used garlic, onion, orange pepper, zucchini, kale, and portobello mushrooms.

i started by heating some oil, garlic, and onion in a medium frying pan

i added the pepper, and zucchini, bout three minutes in between the two, also adding some italian seasoning (pinch or two of rosemary, oregano, sage, basil, thyme, salt)

i cooked that until zucchini tender.

in a separate pan, i sauteed the kale with some garlic and lemon juice until soft

 i sauteed the mushroom with chili powder, garlic powder, oregano

for the tomato sauce, i cut 3 tomatoes, cooked in olive oil, added italian spices, then put in food processor until creamy.

 

i put the crust in the oven alone, for about 5 minutes.

i then added the sauce, and all the vegetables, and then added some daiya mozzarella cheese

baked at 325 F for around ten minutes, then at 450 F until edges browned (around 10 minutes)

i let cool at least 10 minutes, then ate the crap out of it! 

you really can come up with anything you like for the toppings, the important part is the crust!!

coffee cake!

i couldn't find a single gluten free vegan recipe for old fashioned coffee cake anywhere online, so i concocted one of my own, and it came out great!

holy moly is this delicious!

for some reason the first few pictures i took of this cake got deleted while sending them, but these "after" photos just prove how good the cake really is, because we ate it!!

vegan gluten free soy free coffee cake

       topping

• 1/3 cup melted margarine (i use soy-free earth balance)
• 1/4 cup brown sugar
• 1/2 cup flour (white or brown rice)
• 1 1/2 teaspoon cinnamon

      

     cake

• 1 flax "egg" (1 tablespoon ground flax seed, mixed with 3 tablespoons warm water)
• 1/2 cup milk of choice
• 1/8 cup applesauce (unsweetened)
• 1 teaspoon pure vanilla extract
• 1 cup brown rice flour
• 1/4 cup potato starch (not potato flour)
• 1/4 cup tapioca flour (also known as tapioca starch)
• 1/2 teaspoon xanthan gum
• 3/4 cup brown sugar
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt

PREHEAT oven to 325 F

  first thing to do is make your flax "egg", combining flax and water in small dish and let sit.

next step is to make the topping.

melt margarine over low heat, then allow to cool

combine brown sugar, flour, cinnamon in a medium bowl, mixing well

set aside

to make the cake, in a medium mixing bowl, whisk together dry ingredients.
 in a large mixing bowl combine your flax "egg" (after letting sit at least 5 minutes), milk, applesauce, and vanilla, mixing well

then add the dry ingredients, until evenly combined

pour batter into slightly greased round spring form pan

evenly add crumble topping to the top of the batter

bake 40 minutes, checking with a toothpick in the center of the cake, if it comes out clean, it' done
top with powdered sugar for some extra contrast (optional)

enjoy it, shouldn't last too long!

not enough time to cook?

 quick bean dip

really simple! just throw all this in a bowl and mash it up!

• 1 lime
• 1 clove garlic, minced (mix with lime juice before everything else, it will cook the garlic a bit)
• 1 can of black beans, drained and rinsed
• 1 can of corn, drained (optional)
• 2 avocados
• 3 tomatoes, chopped
• cilantro, chopped, to taste
• 2 stalks green onion, chopped
• salt and pepper, to taste
• cumin, to taste

any chipotle or hot sauce adds a nice kick.

i like to eat it with fresh greens and corn tortillas toasted in the oven, better for you than chips and then it's like a taco!

sunflower butter cookies!

if you're avoiding peanuts like i am, or even if you aren't, i think you'll really enjoy these cookies.

they have a rich yet not too overpowering taste, and are full of iron!

 

sunflower butter cookies 

• 1 1/2 cup flour (i used white rice)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup soy-free earth balance, at room temperature
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 tablespoon ground flaxseed, mixed with 1/4 cup water (allowing to sit at least 5 minutes)
• 2 teaspoons vanilla
• 1/2 cup sunflower butter
• 1/8 cup sugar plus 1/2 teaspoon cinnamon plus 1/4 teaspoon salt

PREHEAT oven to 350 F

whisk flour, baking soda, and salt in a medium bowl, set aside

in a large mixing bowl, cream butter and sugar

beat in flax mixtue, vanilla, and sunflower butter

add remaining dry ingredients, mix on low

on slightly oiled baking sheet, place 1" balls of dough
press with fork
in a small cup, mix together sugar, cinnamon, and salt
top cookies with sweet salty mix

bake 10-12 minutes (until sides are slightly brown)

do not over cook! they harden once they cool.

cool on baking sheet 10-12 minutes,

then transfer cookies to wire rack to cool

**note** the cookies will be slightly green on the inside, this is a natural occurrence when you mix the sunflower with baking soda!

sorry for the lack of visual aid....

it's been a distracting past few days!

that hasn't stopped me from eating, just from taking pictures.

here are some of the things i've made this week.

spanish cauliflower with black beans and kale 

this is a healthier alternative to traditional spanish rice, and tastes just as delicious!

      spanish cauliflower

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 1/2 orange or red pepper, chopped
• 1/2 a head of cauliflower
• 3/4 cup boiling water
• 2 tomatoes, chopped
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1-2 tablespoons fresh parsley, chopped
• salt and pepper, to taste

heat oil in medium skillet

add onion and garlic, cook until onion is tender

add pepper and cauliflower, attempting to slightly brown cauliflower

stir in water and tomatoes

season with spices and parsley

cover and cook about 20 minutes (till liquid is absorbed)

         black beans with kale

• 1 tablespoon olive oil
• 4-5 mushrooms, chopped
• 1 can black beans (rinsed and drained)
• 1/2 teaspoon cumin
• 1/4 teaspoon chipotle powder
• 1 tablespoon nutritional yeast
• salt and pepper, to taste
• 1/2 a bundle of kale
• 2 cloves garlic, chopped
• 1/2 a lemon 

in medium pan, heat oil 

add mushroom, cumin, and chipotle powder

after stirring a few minutes, add beans

after another few minutes add nutritional yeast, salt and pepper.

in separate pan, heat oil and garlic

once garlic is almost browned, add kale

squirt lemon over kale and cover for 5 minutes

cook kale to desired consistency (i like mine pretty chewy)

salt and pepper to taste

plate all items together, and enjoy!

rice pudding

vegan rice pudding

simple dessert!

• 2 cups water
• 1 cup brown rice
• 1 1/4 cup milk of choice
• 2 tablespoon pure maple syrup
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg

bring 2 cups of water to a boil

add rice

cook until all liquid is absorbed

add milk, vanilla, cinnamon, ginger, nutmeg

cover and cook until liquid is absorbed

you can serve it warm or chill for at least 30 min to serve cold

top with cinnamon

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....

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!

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!!

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!

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!!!