"cheesy" mac and veggies

A perfect winter meal. Warm, hearty and filling. You really can mix and match the veggies to what's on sale that week, it all tastes delicious covered in the sauce!

I also like to sometimes add beans to this recipe (butter beans or chick peas are my favorite for this dish) for the added protien.

mac and veggies

• 1 box of gluten free pasta (i used tri-color rotini quinoa pasta)
• olive oil
• salt
• 2 cloves garlic, minced
• 1 small onion, chopped 
• your favorite Italian seasoning ( I added 1/2 a teaspoon each of dry oregano, sage, and rosemary)
• 2 carrots, sliced
• 1/2 cup sun dried tomato, chopped
• 1 head of broccoli, cut to small florets
• 1/4 cup margarine (I used soy free earth balance)
• 1/4 cup brown rice flour
• 1 3/4 cup boiling water
• 1 1/2 teaspoons salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon tumeric
• 1/2 teaspoon chipotle powder
• 1/8 cup olive oil
• 1/2 cup nutritional yeast
• 1/2 teaspoon smoked spanish paprika (optional)

(there are three separate steps for this meal, but all can be done at the same time)

(1) in a medium sized pot, cook noodles according to the instructions, drain and set aside

(2) in a large pan, add about a tablespoon of olive oil and a pinch of salt

heat on medium-high, and add the garlic and onion

add your favorite Italian seasoning 

once onions are soft and cooked through, add the carrot and sun dried tomato

cook for 5-7 minutes, stirring occasionally
add the broccoli, cover and cook another 5 minutes, or until broccoli is still firm, but changed color slightly

(3) in small sauce pan, melt the margarine on med-low heat
add the rice flour, whisk until combined
slowly add the boiling water, whisking continuously until it begins to thicken
whisk in salt, garlic powder, tumeric, and oil
turn off heat and whisk in nutritional yeast
add smoked paprika (optional)

once all three steps have been made, simply throw them all together in a large mixing bowl
stir with a wooden spoon until combined, then serve immediately
add pepper to taste, maybe a splash of your favorite hot sauce, and enjoy!

raw parfait!

i am seriously addicted to making these.
 i love love love chocolate pudding. i love caramel. i love layers of the two with vanilla cream and fruit added to the mix.....
i have combined the layers in all sorts of ways, with raspberries, strawberries, and bananas as additions.
the possibilities are always endless!
besides the slight preparation needed in advance, this is a really quick, easy, sweet treat. best of all it's raw! well, mostly. the cocoa i used is not, but you can use raw cacao.
i would say it tastes the best once it's been refrigerated at least an hour, but i understand if you can't wait that long.

raw chocolate, vanilla, caramel parfait
makes 3-4 servings

IN ADVANCE:
 soak 1 cup raw cashews in 2 cups water for at least two hours
soak 1 cup pitted dates in 2 cups water for at least 1/2 an hour

       chocolate pudding layer

• 1/2 cup dates (soaked in advance)
• 1/2 cup agave
• 3/4 cup raw cacao, or cocoa (unsweetened)
• 1 teaspoon vanilla
• 3 avocados, mashed
• 1/2 cup water

combine dates and agave in food processor, until completely combined
add cocoa 1/4 cup at a time, process and scrape down sides
add vanilla, and then alternate between the avocados and water and process until combined
refrigerate in sealed container until ready to eat

      vanilla creme layer

• 1 cup raw cashews (soaked in advance)
• 1/4 cup water
• 2 tablespoons maple syrup
• 1 teaspoon vanilla

add cashews to food processor, process 1-2 minutes

add remaining ingredients, process until combined and smooth, scraping down the sides as needed.

refrigerate in sealed container until ready to eat

      caramel layer

• 1/2 cup raw cashew (unsoaked)
• 1/2 cup maple syrup
• 1/2 dates (soaked in advance)
• 2 teaspoons vanilla
• pinch of salt

add cashews to processor, blend until fine

add remaining ingredients, process until completely combined

refrigerate in sealed container until ready to eat

that's it!
again, combine and layer any way you like!

"tuna" salad

this is a delicious raw meal.

it's really just a simple nut meat salad, but some people are turned off by the words "nut and meat." 

call it whatever you want, it's good and good for you!

keep in mind you need to soak the nuts overnight

Raw vegan "tuna" salad

• 1 cup raw sunflower seeds (soaked and covered overnight, then drained)
• 1 cup walnuts (soaked and covered overnight, then drained)
• 2 tablespoons fresh lemon juice
• 2 large cloves garlic, minced
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoons salt
• 1/4 cup fresh dill, chopped
• 1/4 cup green onion, chopped
• 3-4 celery stalks, chopped
• 1 red bell pepper, chopped
• 3-4 tablespoons fresh parsley, chopped
• 1 head of romaine lettuce
• handful of grape tomatoes
• fresh sprouts

once nuts and seeds have soaked for at least 6 hours,

add them to a food processor and process until chunky but not creamy (3-5 pulses)

add the next 4 ingredients and process another minute

combine with the remaining ingredients in a medium mixing bowl

salt and pepper to taste

serve with your favorite leafy green, fresh grape tomatoes, sprouts

other ideas: add a bit of your favorite italian dressing, or throw a pickle in there!

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!

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

fruit tart!

tis' the season for fresh berries, and to enjoy them on top of a flaky crust and custard is a real treat!

fruit tart

for the crust i used my tart crust recipe, and baked at 375 F for 20-25 minutes, until lightly golden

then i set aside to cool

      custard

• 2 tablespoons brown rice flour
• 4 tablespoons cornstarch
• 1/3 cup sugar
• 1 2/3 cup milk of choice (i used sweetened vanilla almond)
• 1/2 of a lemon's juice

in a medium sized bowl, whisk together flour, cornstarch, sugar, and 1/3 cup of the milk

in a medium sized saucepan, bring the rest of the milk to a simmer

pour 1/3 cup of the warmed milk into the other mixture and stir to thoroughly combine

  pour the other mixture back into the saucepan with the rest of the milk

return to the stove and heat over medium-low heat, whisking constantly(important!!)

this only takes about two minutes to thicken, stop whisking when thick as pudding.

take off heat and whisk in lemon juice

(if it seems too thick to you, you can add a little milk and mix for a minute with a hand mixer)

if your crust is ready and cooled, add to crust. if not refrigerate until use

for the fruit topping, i chose strawberries, blueberries and kiwi

you can use so many different creative combination's though!!

for the glaze, i took about 3 tablespoons apricot preserves and heated in a small saucepan

i whisked constantly, until it turned to a liquid

i took it off the heat and sifted out the apricot chunks

i used the sifted liquid and brushed it on the top of the fruit

you can enjoy immediately, or let set and chill for a few hours.

yum!

gluten free soy free vegan chocolate bundt cake

bundt cakes are so darn cute! it's pretty much a giant donut, how could you go wrong!?

this cake recipe is full of chocolate flavor, and guaranteed to impress.

 

gf, sf, v chocolate bundt cake

     cake

• 1 cup brown rice flour
• 1/8 cup potato starch (not potato flour)
• 1/8 cup tapioca strach (also known as tapioca flour)
• 1/2+1/8 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon xanthan gum
• 1 1/4 teaspoons baking soda
• 1/2+1/8 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 tablespoon egg replacer, mixed with 1/8 cup milk of choice 
• 1/8 cup agave nectar
• 1 1/8 cup milk of choice (i used chocolate almond milk)
• 1/4 cup canola oil, or unsweetened applesauce
• 1 teaspoon pure vanilla extract

 PREHEAT the oven to 350 F

slightly grease and then dust your bundt pan with cocoa powder 

in a large mixing bowl combine flour, starches, cocoa, sugar, baking soda, baking powder, and salt

whisk well

add the egg replacer mix, agave, milk, oil, and vanilla to the dry ingredients

mix well on medium speed until smooth, about three minutes

pour batter evenly into your bundt pan

bake in the center of the oven for about 45 minutes 

(prick the cake with a toothpick, the toothpick should come out clean)

take out of oven and place a plate over the pan, then flip the cake over onto the plate

set aside to cool

       frosting

• 1/8 cup margarine (i used soy free earth balance)
• 2 tablespoons milk of choice (i used almond milk)
• 1/4 cup cocoa
• 3/4 cup confectioners' sugar
• pinch of salt

combine ingredients in saucepan

whisk constantly over low heat until margarine is melted

take off heat and whisk until completely mixed

wait for cake to cool before frosting

dust frosted cake with confectioners' sugar

share because there's plenty!!

mmmm pie!!

just because i haven't been posting a lot lately, doesn't mean i haven't been cooking everyday and constantly making treats. it's just that some days are better documented than others.

i did have a camera around when making pie the other day.

can i just say this pie was SO GOOD! like perfect even. wonderful flaky crust, it didn't even have the slightest "gluten free" consistency. can't wait to have a reason to make another one..... then again whoever needed a reason?

pear ginger pie

      
      pie filling

• 2-3 large ripe but firm pears
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 2-3 tablespoons ginger, chopped
• 2 tablespoons cornstarch 

toss all pie filling ingredients gently in medium mixing bowl, set aside

     pie crust

• 2 cups brown rice flour
• 3/4 cup potato starch (not potato flour!)
• 1/4 cup tapioca starch (also known as tapioca flour)
• 6 tablespoons corn starch (to make corn-free, use sweet rice flour)
• 3 tablespoons confectioner's sugar
• 1 1/2 teaspoons xanthan gum
• 3/4 teaspoon salt
• 1 1/4 cups margarine of choice ( i use soy-free earth balance)
• 4 1/2 teaspoons egg replacer mixed with 6 tablespoons milk of choice (i used almond milk)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon milk of choice (almond) to brush the top of the crust
• 1 tablespoon sugar (optional) for top of crust

PREHEAT the oven to 425

slightly grease a 9 inch pie dish 

in a large mixing bowl, whisk the flours, starches, sugar, xanthan gum, and salt

add the margarine in tablespoon-size pieces, and mix on medium speed about 1 minute

add the egg replacer, lemon juice, and mix until combined, about 1 minute

divide the dough in half and mold into two balls

place one on a sheet of parchment paper, flatten to a disc with your palm

place another sheet of parchment paper over the dough, and roll out about 2 inches wider than your pie dish

remove the top sheet of parchment paper, and flip the crust into the pie dish, pressing down with your palm

remove other sheet of paper and patch any cracks with your fingers (the dough is very forgiving)

prick the bottom 8 times with a fork and refrigerate while rolling second dough

roll the second crust the same as the first.

take the filling, add it to the pie, and then top with second crust

crimp and pinch edges to make sure the pie is sealed all the way around

cut slits in your top crust

brush crust, including outer edge, with the milk

sprinkle evenly with sugar

bake for 25 minutes, or until crust is golden (reduce to 400 if crust is browning too quickly)

decrease temperature to 375, and bake for about 45 minutes longer

remove from oven and let cool before cutting (about two hours)

want a tart instead?

    for this pear blackberry tart, i simply halved the crust recipe, and changed the baking temperature to 375,

prebaked the crust for 15 minutes, and let cool to room temperature

for the filling i removed the ginger, and added 1/2 a pint blackberries right before baking

i sprinkled the top with some sugar

then baked for about an hour

BOTH WERE AMAZING!! yum yum yum.

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

mom's delicious almond chocolate chip oatmeal cookies

my mom gave me this awesome recipe. chocolate chip cookies made with almond meal and agave. yum!

if you're like me and like big cookies, i recommend at least doubling the recipe

almond chocolate chip oatmeal cookies

(makes 6 large cookies)

•  1 cup almond flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2 tablespoons coconut oil
• 2 tablespoons agave
• 1/2 teaspoon vanilla
• 1/4 cup chocolate chips 
• 1/4 cup gluten free oats

PREHEAT oven to 350 degrees

in medium mixing bowl, whisk flour, baking soda, and salt

in small bowl combine oil, agave, and vanilla

add wet to dry

stir in chocolate chips and oats

drop onto parchment lined baking sheet

bake 5-7 minutes

let cool on baking sheet 5 minutes, then cool on rack

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.)

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!

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!

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 :)

got an hour to kill?

i felt like i wasn't absolutely starving when i went to cook dinner last night, so i made an easy dinner, but with some simple waiting time. totally worth it, especially for the leftovers!

i made scalloped potatoes, fancy beans and rice, and green beans with mushroom and cashew

scalloped potatoes

• 4 medium sized potatoes, peeled and THINLY sliced
• 1 medium onion, chopped
• 3 tablespoons soy free earth balance
• 3 tablespoons brown rice flour
• 1 teaspoon salt (or to taste)
• fresh pepper, to taste
• nutritional yeast, to taste
• garlic powder, to taste
• 2 cups milk of choice

PREHEAT oven to 350 F

in a casserole dish, start with a layer of potatoes

add some of the onion,

1 tablespoon earth balance (a lil dab here and there),

1 tablespoon flour (sprinkling evenly over layer),

then some salt, pepper, nut yeast, garlic powder

repeat and make two more layers, until ingredients are used

carefully pour the milk over the top layer, making sure to get the liquid into the nooks and crannies.

bake for about and hour, or until liquid is bubbling, top is brown, and it smells done.

fancy rice and beans

• 1 teaspoon olive oil
• 1 small onion, chopped
• 2-3 cloves garlic, minced
• 1/2 cup long grain brown rice
• 1/4 cup drained and packed sun-dried tomatoes (the kind in olive oil), chopped
• 1 1/2 cup vegetable stock
• 1 can roman beans, drained and rinsed
• 1 small zucchini, sliced
• smoked chipotle powder
• salt and pepper, to taste
• cilantro, chopped

in a medium saucepan, heat oil over medium heat

add onion and garlic, stir for about 3 minutes

add rice, tomatoes, and stock. bring to a boil, then cover and reduce heat to low

simmer gently for about 35-40 minutes

add beans and zucchini, cover and cook for another 5-7 minutes, or until rice is cooked and liquid is absorbed.

season with salt and pepper, top with cilantro

green beans with mushroom and cashew

• 1 teaspoon olive oil
• 2 cloves garlic, chopped
• 2 hand-fulls of green beans
• 4-5 baby bella mushrooms
• pinch of chili powder, ginger, salt, and pepper
• 1/4 cup chopped or whole raw cashews

in a medium frying pan, heat oil

add garlic, stirring about 2 minutes

add green beans, cover and cook on medium heat for about 4 minutes

  stir in mushrooms, and spices, cover for another 4 minutes

add cashews and stir frequently

cook until green beans are at desired consistency.

once it's all done, plate it and gobble!

(warning! potatoes might put you in a food coma!)

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

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!)