Archive for the ‘Recipe Book Reviews’ Category
No-Turkey Day is coming and we can already taste the delicious food that is going to grace dinner tables across the nation. If Thanksgiving Day dinners are tough and time consuming, vegan and gluten free Thanksgiving day dinners can cause a unique challenge. Well we are here to make your No-Turkey Day food preparation a little easier.
Mashed potatoes are a staple on the Thanksgiving dinner table and this is one of our favorite vegan garlic mashed potato recipes from one of our favorite cookbooks, Easy Vegan Celebrations: Over 150 Great-Tasting Recipes Plus Festive Menus for Vegantastic Holidays and Get-Togethers All Through the Year by Alicia C. Simpson.
Gluten Free and Vegan Roasted Garlic Smashed Potatoes
2 heads garlic
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 pounds organic russet potatoes (about 4 medium potatoes), scrubbed and cut into uniform chunks fine sea salt
¾ cup of your preferred unsweetened milk alternative
freshly ground black pepper to taste
Preheat oven to 400°F.
Take garlic bulbs, pull off the outer peel, and cut ¼ to ½ inch off the top of the bulb, exposing the top of the individual cloves of garlic. Place garlic in a baking pan and drizzle with the olive oil, making sure each bulb is well coated. Cover with aluminum foil. Bake for 30 to 35 minutes, until the cloves feel soft. While the garlic is baking, put the potatoes in a medium saucepan with a dash of salt and enough water to cover them by 1 inch. Bring to a boil over medium-high heat, cover, and boil about 15 minutes, until you can easily stick a fork in them.
After taking garlic out of the oven, let cool enough that it is easily handled. Cut skin around each clove with a paring knife, and then squeeze out of their skins. Drain and transfer potatoes to a large bowl and add the milk, roasted garlic cloves, and 1 tablespoon of olive oil. Mash potatoes until creamy, or your preferred consistency, then salt and pepper.
Everyone likes mashed potatoes differently: some prefer the potato skins mixed in, and some prefer no skin. Others like their potatoes a bit creamier, while still others like them a bit thicker. Remember that this is a base recipe and quite forgiving – so feel free to play around with it and make it your own!
We defy you to read a copy of the Inspired Vegan and not get hungry. All of the recipes are distinct, but relatively easy to make. This recipe caught our eye because it is such an unexpected marrying of flavors. Tangy tomatoes and red wine vinegar are paired with sweet plums and agave nectar. It is rounded out with red onions and lemon juice. A smattering of sea salt tops off this dish for a wonderful medley of some of nature’s best offerings. We hope you enjoy it!
Vegan, Gluten-Free Plum-Tomato Ketchup
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 teaspoon paprika
- 2 garlic cloves, minced
- 1 cup chopped canned tomatoes
- 1/2 teaspoon agave nectar
- 1 tablespoon red wine vinegar
- 2 teaspoons tamari
- 3 ripe plums, peeled, pitted, and chopped
- 3 tablespoons lemon juice
- Coarse sea salt
- Freshly ground white pepper
Combine the olive oil, onion, bell pepper, and paprika in a large pan and saute over medium heat for 8 to 10 minutes. Stir frequently until they begin to caramelize. Add the garlic and saute for another 2 minutes, until aromatic. Add the vinegar, agave, tomatoes and tamari and turn heat down to low. Cover and simmer for 15 minutes, or until thickening occurs, stirring occasionally. Remove from heat and stir in the lemon juice and plums, and then let it cool. Once cool, put it in an upright blender and puree until smooth. Add salt and pepper to taste.
This will keep in an airtight container in the refrigerator for up to a week. This would be delicious with so many foods such as regular fries, sweet potato fries and veggie burgers.
August 15th would have been Julia Child’s birthday and so we are celebrating Julia Child this week the only way we know how! Turning some of her wonderful recipes into vegan and gluten free versions for all to enjoy! While some purists may think that Julia Child would roll over in her grave to know that her recipes were being altered to be both vegan and gluten-free, what we do know about Julia is her extraordinary passion for delicious food and that others enjoy it. And while some are vegan and gluten-free by choice, many are vegan and gluten-free out of necessity. We’ve seen several episodes of her famed show, “The French Chef,” where she made dishes that were specifically for vegetarian guests and we’d like to think that Julia, for all of her love of dairy, meat and bread, would be on board with delicious food for any type of diet!
Today’s recipe is adapted from Julia Child’s rice soubise. Soubise (soo-beez) is essentially white sauce with pureed onions. This delicious recipe combines rice with onions, cream, and cheese – all vegan and gluten-free, of course!
Julia Child’s Rice Soubise
Yield: makes 4 cups
- 1/2 cup rice
- 4 tablespoons margarine
- 2 pounds white or yellow onions (you can also use some shallots for added flavor)
- 1/4 cup vegan cream (affiliate link) (If you don’t want to buy vegan cream, or can’t, you can make your own from cashews with the recipe below.)
- 1/2 cup of your favorite shredded vegan cheese (We like Daiya because it melts so well, but use whichever you prefer. Results may vary if using a vegan cheese that does not melt very well)
- 1 tablespoon minced parsley
- 1/2 teaspoon sea salt
- Pepper to taste
Preheat oven to 300F.
You will want to start by pre-slicing your onions – you want them very thin. Next, boil 2 cups of salted water in a medium saucepan. Once it is boiling, add the rice and cook for 5 minutes, then drain right away. In a 3 quart oven-proof Dutch oven, or casserole with lid, over medium heat, add the margarine and wait for it to melt and get foamy. Once melted and foamy, add the sliced onions. Saute them, and then stir in the rice, salt and pepper. From there, cover the Dutch oven or casserole and place in the pre-heated oven. You will want to cook it for one hour, being sure to stir it every so often. You want both rice and onions to be tender.
Prior to serving, add the cream and cheese and stir. Taste it to see if you need to add more salt or pepper. Once it is seasoned to your satisfaction, sprinkle with parsley and serve.
If you have decided to make this dish in advance, you can do so and then just reheat, and then add the cream and cheese. This dish pairs perfectly when accompanied by fresh sauteed green beans or asparagus.
Vegan Cashew Cream
2 cups raw, whole cashews
Place the cashews in a bowl and cover with cold water. Cover the bowl and place in the regrigerator overnight. In a pinch you soak them in water for less time (we’ve done as little as 20 minutes), but in general it is better if you can soak them longer for reasons of both taste quality and digestibility.
Drain the cashews and rinse them well. Put them in a blender and then add more cold water, just enough to cover the cashews by about one inch. Blend on high until very smooth – about 2-3 minutes. You may need to strain the resulting cream if you don’t have a high-performance blender, just to be sure there are no missed cashew pieces floating around in there. If you want a thicker cream, which we recommend for the rice soubise, use less water. Generally just covering the cashews with water, or only allowing 1/2 inch of water above them will work.
Almond lovers and growers are rejoicing with news from the U.S. Department of Agriculture that almonds have around 20 percent less calories than previously thought. It seems that food scientists have found that the way we have been measuring calories for over 100 years may not be very precise in cases where the food is both high in both fiber and fat, such as nuts. What scientists found is that, those who consume nuts excrete a higher amount of fat in their waste, which means that our bodies are not actually absorbing all of the fat and calories that are in the nuts. What does this mean? Almonds may have gotten a bad rap in the fat and calorie department, and that makes us love them even more! To celebrate, we are sharing this delicious recipe for raw almond sushi from Ani Phyo’s book, Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes.
Raw Almond Ginger Sushi
Almond Ginger Pate:
1 tablespoon raw organic ginger
1 clove garlic
1/2 teaspoon of sea salt
1 cup of raw organic almonds (affiliate link)
1 cup of raw organic cashews (affiliate link)
3 organic lemons
1/4 cup water
2 sheets raw nori (seaweed wraps)
1 batch of almond ginger pate (recipe above)
1/2 teaspoon sea salt
2 cups raw organic spinach
1/2 raw organic carrot (shred them lengthwise)
3 raw organic lemon
1 cup raw organic mung bean sprouts (or your preferred type of sprout)
To make almond ginger pate:
In a food processor, blend the garlic, ginger and sea salt until finely chopped. Add the almonds and process again. While the processor is going add the lemon juice, being sure to stop and scrape the sides as you go along. Add water a little at a time until the consistency is that of a pate. Set aside until ready to roll sushi.
Lay two nori wraps flat. Divide spinish, pate, carrots and sprouts evenly between the two wraps. Roll them tightly, and then dab a bit of water on the edge to help it stick and stay closed. Cut each roll into eight pieces.
If you are not aiming to make this an entirely raw meal, you can serve the rolls with a side of rice and some vegan, gluten-free soy sauce!
Now that we’ve given you a recipe for delicious vegan, gluten free taco shells (link), we are going to give you something with which to fill them! Black beans and rice are quick, easy, delicious and good for you. Black beans are tiny little powerhouses of vitamins and protein. This is a great way to feed your family on a budget, and you can add just about anything to them. The base recipe we are giving you is wonderful as is, but feel free to play around with it and adjust seasonings and spices to suit your family’s taste.
Vegan and Gluten Free Black Beans and Rice
Adapted from the I Love Trader Joe’s cookbook by Cherie Mercer Twohy
Yield: Serves 4 Prep
- 1 tablespoon olive oil
- 2 cloves of crushed garlic
- pinch dried oregano
- pinch ground cumin
- 1 (15-ounce) can black beans, drained
- juice of 1 lime
- salt and pepper
- 3 cups cooked white or brown rice
- 2 tablespoons chopped cilantro (optional)
Take a medium-sized saute pan and heat the oil over medium-high heat. Once the oil is heated, saute the garlic for 2 or 3 minutes, until it is thoroughly cooked. Add the oregano and cumin, and any other spices you like, and continue to saute. Drain the black beans and saute them in the garlic mixture until nice and warm. Remove from stove and add lime, salt and pepper, then top with cilantro. You can add this, along with the rice, to your freshly cooked taco shells.
If you want to spice things up even more, you can add some pre-made vegan, gluten free organic taco seasoning to the mix while sauteing the beans. This would be delicious topped with avocados, salsa, or whatever you fancy!
We’re bringing you a light little recipe today for National Celiac Awareness Month. Farmer’s markets and grocery stores everywhere are brimming with fresh mangoes and peaches, so it seemed the perfect opportunity to make this mango peach salsa recipe from Quick & Easy Vegan Celebrations. There are a lot of great ways to use mango peach salsa, here are a few of our favorites:
- Organic corn tortilla chips
- Mixed with black beans
- Atop black bean burger patties
- Your favorite taco recipe
Mango Peach Salsa
Yield: 2 cups
- 1 cup diced mangos
- 1 cup diced peaches
- ½ cup diced red onion
- 2 roma tomatoes, diced
- ¼ cup chopped cilantro
- 1 tablespoon fresh lime juice
Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate until ready to use.
If you are feeling really adventurous, try mixing in other ingredients such as cubed watermelon or cayenne pepper!
Yesterday we brought you a delicious salad dressing recipe for National Celiac Awareness Month, so today we will give you a salad recipe to go with it! This recipe is adapted from Salads for Every Season: 25 Salads from Earthbound Farm and originally called for a grain called farro, in place of wild rice. Farro is a grain about which there is much debate. The confusion seems to lay within the fact that it means something different depending on which country you are in. Spelt, wheatberries and barley are just a few of the grains referred to as farro. Either way, it is best to avoid it to be safe because it generally contains gluten. Some farro manufacturers say that the gluten levels are so marginal that it won’t bother those who are sensitive to gluten, but why take a chance?
Vegan, Gluten-Free Salad with Edamame and Arugula
Serves 6 to 8
- Salt to taste
- 1 cup uncooked wild rice
- 1½ cups shelled fresh (1½ pounds unshelled) or frozen edamame (soybeans) thawed if frozen (be sure to use organic to avoid GMO soy)
- 2 cups lightly packed arugula, coarsely chopped
- ½ cup thinly sliced scallions (white part and 3 inches of green)
- ¾ cup Vegan, Gluten-Free Creamy White Balsamic Vinegarette Dressing
- Freshly ground black pepper
Cook wild rice according to directions on package, or in your rice cooker. Drain and rinse it under cold running water until it is cool. Drain again, and transfer it to a large bowl.
Bring a covered medium-size saucepan of water to a boil over high heat. Add the edamame and ½ teaspoon salt and cook until the edamame is crisp-tender, 3 to 5 minutes, or if frozen, according to the package directions.
Meanwhile, fill a medium-size bowl with ice water.
Drain the edamame and plunge it into the bowl of ice water. When the edamame is cool, drain it thoroughly and add it to the rice.
Add the arugula and scallions to the mixture, and toss to combine. Add ½ cup of the creamy white balsamic vinegarette dressing and stir to combine. Taste, and add more dressing if desired. Season the salad with salt and pepper to taste, and serve at room temperature. (The salad can be refrigerated, covered, for up to 3 days.)
This dish is very forgiving, so if you want add any other fun additions, such as sesame seeds, shredded carrots, pea shoots or almond slices, go for it! It is sure to be absolutely delicious!
We couldn’t let National Celiac Awareness Month go by without some chewy chocolatey baked goods! This sumptuous recipe, adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam, offers a heap of cocoa powder, offset with sweet agave nectar. This recipe book offers a vast array of delicious, gluten-free recipes, but it is not a vegan cookbook so, like with many cookbooks, we have to adapt. Luckily, most of the recipes simply call for eggs which can be replaced with Ener-g vegan egg replacer.
Vegan, Gluten-Free Chewy Chocolate Cookies
Yield: Makes 12 cookies
- 3 cups blanched almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup arrowroot powder
- 1/4 cup unsweetened cocoa powder
- 1/2 cup grapeseed oil
- 3/4 cup agave nectar
- 1 tablespoon vanilla extract
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, baking soda, arrowroot powder, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the dough a scant 1/4 cup at a time onto the prepared baking sheets, leaving 2 inches between each cookie.
Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack – be careful not to overcook. Let the cookies cool on the baking sheets for 30 minutes. Serve.
We love to enjoy these yummy cookies the old fashioned way, with a big glass of cold almond milk!
We thought we’d bring you a recipe for National Celiac Awareness month that contains maple syrup because it can be a wonderful alternative for vegans who prefer to not use honey. We recently were gifted a half-gallon of fresh Vermont maple syrup and have been going a bit crazy with recipes containing this sumptuous sap; any excuse to eat it! We have to stress that, when cooking with syrup, it makes all of the difference to cook with real syrup, not the stuff that is commonly hawked on Saturday morning commercials. A lot of the commercial syrup sold isn’t even true maple syrup at all, it’s just high fructose corn syrup. True maple syrup is a bit more watery than the commercial stuff, and has a much richer flavor.
This recipe is adapted from the I love Trader Joe’s cookbook. We zeroed in on it because of its curious blending of flavors: tart green apples, aromatic red onions and crunchy toasted hazelnuts, topped with a tangy/sweet dijon, red wine vinegar and maple syrup dressing. While most vinegars, including the red wine vinegar in this recipe, are gluten free, it is important to use the pure form. Flavored vinegars, or cheaper vinegars, can have additives that may not be gluten free.
Vegan and Gluten-Free Wild Rice Salad
Serves: 4 to 6
- 4 cups vegetable broth (or water)
- 1 cup wild rice, rinsed under cold water (see note)
- ½ cup chopped green apple (Pippin or Granny Smith) or grapes (halved)
- 1 stalk celery, chopped
- ¼ red onion, chopped
- ½ cup toasted hazelnuts, coarsely chopped
- ½ cup toasted pecans, coarsely chopped
- 2 tablespoons red wine vinegar
- 2 cloves crushed garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or agave syrup
- ½ cup grapeseed or canola oil
- ¼ cup olive oil
- Sea salt and freshly ground black pepper
Bring the broth (or water) to a boil in a medium saucepan. Add the wild rice and bring back to a boil. Cover, reduce heat to medium-low, and cook until rice is tender, about 45 minutes. In a large bowl, combine chopped apple, celery, red onion, and nuts. Set aside until rice is cooked. When rice is tender, if there is just a little bit of liquid left, let stand until it is absorbed. If there is more than ½ cup, drain the rice into a colander.
In a food processor, combine vinegar, garlic, mustard, and honey or agave syrup. With motor running, drizzle in the oils until emulsified. Add the cooked rice to the chopped apple mixture, then stir in the dressing while the rice is still warm. Adjust seasonings to taste with more vinegar, salt, and black pepper, if necessary.
This is a fantastic potluck dish! Serve with some crisp white wine or cool iced tea!
Today’s recipe for National Celiac Month is a rice dish. Today’s recipe comes from the I love Trader Joe’s cookbook. We are such big fans of rice and the there are so many different kinds with varying flavors and aromas. For this recipe you can use one of two of our favorite types of rice, basmati or Thai Jasmine. This dish is incredibly quick and easy and a good one to keep on hand for those nights when you work late and need something delicious and simple.
Vegan and Gluten-Free Corn and Basil Rice
Yield: Serves 2 to 4
- 2 cups water
- 1 cup Trader Joe’s Thai Jasmine Rice or basmati rice (or omit water or broth and use 3 cups cooked rice)
- 1 tablespoon of your favorite butter alternative
- kernels from 1 ear of corn (or ¾ cup frozen corn)
- 2 tablespoons basil leaves, sliced into long strips
- salt and pepper
Bring water or broth to a boil in a small saucepan. Stir in the rice and bring back to a boil. Cover the pan, reduce the heat to low, and cook, without lifting the lid, for 15 minutes. Turn off the heat, do not lift the lid, and let stand 5 to 10 minutes. In a small sauté pan, heat the butter and sauté the corn over medium-high heat until warmed through, 2 to 3 minutes for fresh corn or about 5 minutes for frozen corn. Fluff the rice with a fork and toss in the corn to combine. Season to taste with salt and pepper and garnish with basil just before serving.
Your next party is brought to you by National Celiac Awareness Month! Well, ok, we won’t go that far, but you know you go to those house parties and the host or hostess seems to entertain so effortlessly? Well we are going to help you become that host! This little dish is so elegant, yet so effortless. We pulled it from our new favorite cookbook, the I love Trader Joe’s cookbook.
If you are not near a Trader Joe’s, you may not be able to get the Trader Joe’s Greek Olive Medley mentioned in the recipe, but not to worry! Just pick out a few of your favorite olives. For a Greek feel, add some kalamata olives.
Vegan and Gluten Free Warm Almonds and Olives
Yield: Serves 4 to 6
- 2 (10-ounce) containers Trader Joe’s Greek Olive Medley, drained
- 1 cup dry-roasted (salted or unsalted) almonds
- 3 tablespoons olive oil
- Several long swaths of orange and/or lemon peel (pared from fruit with a vegetable peeler or channel knife)
- Several sprigs of rosemary
Preheat oven to 375°F. In an ovenproof baking dish, combine the olives, almonds, olive oil, and all but one of the orange or lemon peel swaths and rosemary sprigs. Place the baking dish in the oven and heat until warm, 10 to 15 minutes. If the citrus peel and rosemary look too charred, replace with the reserved ones. Serves: 4 to 6 Prep Time: 5 minutes Cooking Time: 10 to 15 minutes
This would be a great dish for a tapas party, as an appetizer for a dinner party, or just a delicious snack.
Today’s National Celiac Awareness Month recipe comes to you from Veg News magazine. Veg News magazine, for those of you who are unfamiliar with it, is a fantastic monthly magazine that is full of all things vegan and vegetarian. It has everything from recipes and product features, to spotlights on compassionate beauty products and articles all about well-known vegans and vegetarians. This month’s issue was devoted to amazing vegan Greek dishes and we were giddy to see a recipe for vegan, gluten-free herbed feta. This mock feta is made from extra-firm tofu and is seasoned with basil and oregano. As the recipe says, the longer you let the mock feta sit in its brine, the better it will taste!
Vegan, Gluten-Free Herbed Feta
Yield: Makes 2 1/2 Cups
- 1 16-ounce package extra-firm tofu, cut into 1/2-inch cubes
- 2 cups water
- 1/4 cup fresh lemon juice
- 3 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes. Set aside to cool and then refrigerate overnight. Drain and use in place of feta.
How easy is that? Needless to say, there are tons of great dish options in which to use this feta. Sprinkled over your favorite green salad, or mixed with cherry tomatoes, basil and some olive oil and vinegar, this vegan and gluten free feta is a great food to keep stocked in your refrigerator
We are so excited for today’s recipe for National Celiac Awareness Day! We found out about, and quickly got our hands on, the I love Trader Joe’s cookbook by Cherie Mercer. It is aptly name because we do love Trader Joe’s. Walking into a Trader Joe’s is like an adult playground; they always have fun and exciting new products that rarely disappoint. Trader Joe’s does a great job of buying for flavor and quality, and their prices are unbelievable. The other thing we love about Trader Joe’s is that they label their food. Whether you’re Vegetarian, Vegan and/or Gluten-free, they will let you know which of their products are safe for your diet. We also appreciate that about this new cookbook! While it is certainly full of recipes containing meat and gluten, there are plenty that are vegan and gluten free, and they are labeled as such.
If you don’t live near a Trader Joe’s, don’t despair! None of the recipes we will feature from this book will contain ingredients that cannot be easily obtained from your local grocery store. Today’s amazing recipe is so simple that it allows you to taste the true flavors from the fresh produce included. Creamy avocados are accompanied by the tangy citrus of oranges and salty olives; a perfect blend of flavors.
Vegan, Gluten-Free Avocado, Orange and Olive Salad
Yield: Serves 4
- 2 ripe avocados, sliced lengthwise
- 2 oranges, peeled, and sliced into wheels
- 1 cup pitted black or green olives
- Juice of 2 limes
- 2 tablespoons olive oil
- Pinch of ground cumin
Arrange avocado slices and orange wheels on a plate. Scatter the olives over the top. Whisk together the lime juice, olive oil, and cumin. Drizzle over salad.
This is a great starter for a summer barbecue dinner, or can be enjoyed alone as a light and refreshing lunch.
We thought we’d have a little fun for National Celiac Awareness Month and this recipe for vegan, gluten-free beer-battered green beans fits the bill! Adapted from Quick & Easy Vegan Celebrations this is the perfect dish for a game day party, potluck or any other gathering. Use your favorite vegan, gluten-free beer, we like Bard’s beer.
Vegan, Gluten-Free Beer-Battered Green Beans
Yield: Serves 6 to 8
- Canola oil for frying (can also substitute sunflower oil)
- 1 cup of your favorite vegan, gluten-free beer*
- 1 cup gluten free all-purpose flour (we like Bob’s Red Mill)
- ½ teaspoon fine sea salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 1 pound fresh green beans, ends trimmed
Preheat a deep fryer to 350°F or heat about ½ inch oil in a large frying pan over medium heat. To test the heat, sprinkle a small drop of water into the oil. Once the water begins to pop, the oil is ready. Whisk the beer, flour, salt, paprika, and pepper until smooth. Toss the green beans in the batter to coat. Fry in small batches until the beans are golden and crisp, 2 to 3 minutes. Remove from the oil with a slotted spoon or tongs (do not use plastic) and drain on paper towels.
*If you prefer to not use beer, you can use ginger ale
These green beans are delicious when accompanied by vegan, gluten free ranch dressing (link to our recipe).
We thought we’d bring a touch of elegance to National Celiac Awareness Day with this lovely risotto dish, adapted from one of our favorite cookbooks, Fields of Greens. This recipe combines some of the best fresh summer produce, such as green beans, tomatoes and delicious basil. We are topping off this recipe with a dash of saffron to bring an extraordinary flavor and color to the risotto.
Risotto is a rice dish that is largely found in Italian cooking, it is cooked in broth and typically has a lot of dairy ingredients. For this recipe we have omitted the cheese and used butter-alternative in place of the butter. Trust us, this does not compromise the taste of the dish, which still contains savory garlic, onions and aromatic dry sherry.
Vegan, Gluten Free Risottto with Summer Beans, Tomatoes, Peppers, and Basil
Yield: Serves four to six
- 7 cups of your favorite vegetable stock
- Sea salt
- 1/4 pound green beans, stem end removed, cut into 2-inch lengths on a diagonal or left whole if small
- 2 ounces yellow wax beans, cut into 2-inch lengths on a diagonal or left whole if small
- 1 tablespoon extra virgin olive oil
- 2 tablespoons of your favorite butter alternative
- 1/2 medium-size yellow onion, diced
- 2 garlic cloves, finely chopped
- A generous pinch of saffron threads, soaked in 1 tablespoon hot water
- 1 1/2 cups Arborio rice
- 1 yellow or red bell pepper, diced, about 1 cup
- 1/4 cup dry sherry*
- 1/2 pound tomatoes, cored, seeded, and chopped
- 1/3 cup coarsely chopped fresh basil
Pour the stock in a saucepan, bring it to a boil, and reduce it to approximately 6 cups. Keep the stock warm over very low heat.
Bring a small pot of water to a boil and add 1/4 teaspoon salt. Drop the green beans into the boiling water for 2 to 4 minutes, until tender. Scoop them from the water with a strainer or slotted soon and rinse under cold water. Drain and set aside. Cook the wax beans for 3 to 4 minutes or until tender; scoop from the water, rinse and drain as with the green beans, then add to the green beans. The cooking time of the beans will vary according to their variety and age, so watch them closely to see that they don’t overcook and discolor.
Heat the olive oil and butter in a large skillet and add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for 3 to 4 minutes, until it begins to soften, then add the garlic and saute for another minute or two. (If you’re using saffron, add it now). Add the rice and saute over medium heat for 2 to 3 minutes, stirring constantly. Begin adding stock a cup at a time, allowing the rice to absorb each cup of stock completely before adding more. Continue to stir.
When the rice has absorbed 2 cups of stock, add the peppers and sherry. Continue to stir and add stock until you have used 5 to 5 1/2 cups. As you stir in the last cup of stock, add the beans, tomatoes, basil and 1/4 teaspoon salt. At this point the risotto should be ready to serve – the grains of rice will be a little toothy, and the risotto will be saucy. Serve immediately.
*If you prefer to not use sherry in your cooking, try substituting 2 teaspoons of vanilla extract for every 2 tablespoons of sherry needed, or orange or pineapple juice in a 1:1 ration. Or, just omit the sherry and use extra vegetable stock.
This lovely dish would pair perfectly with a dry white wine or some sparkling cider!
We thought we’d continue our tribute to beans for National Celiac Awareness Month with this delicious, aromatic Chana Masala recipe from Indian Vegan: 300+ Recipes. Chana Masala is a dish most popularly known as an Indian dish, but it is also widely served in Pakistan. The main ingredient in Chana Masala is the chick pea, or garbanzo bean. Garbanzo beans are considered a legume and, as their alternative name implies, they are a member of the pea family. In America, we are most familiar with the pale yellow variety of garbanzo beans, but in India they come in red, black and brown.
Well-known as the main ingredient in hummus, the garbanzo bean is packed full of protein, calcium and iron. They have recently gotten a bad rap because they are higher in carbs than other beans and everyone under the sun seems to be on a low-carb diet. The important thing to know is that the carbohydrates in garbanzo beans are complex carbohydrates, not simple carbohydrates. What is the difference? Well simple carbohydrates break down very quickly, and rapidly enter the bloodstream, which causes blood sugar to rise really fast, and then fall really fast. Examples of simple carbohydrates include simple sugars like fructose and sucrose. Complex carbohydrates, such as the type contained within the garbanzo bean, contain far more carbohydrate molecules and take longer to break down, which means they keep you fuller longer, and stabilize the blood sugar levels. So enjoy this amazing recipe that produces a beautiful aroma bouquet of garlic, onion, coriander, turmeric, cumin and ginger.
- 1 tablespoon olive oil
- 2 medium onions (peeled and minced)
- 1 clove garlic (peeled and minced)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 6 tablespoons chopped tomatoes
- 1 cup water
- 4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 teaspoons ground roasted cumin seeds
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 lemon (juiced)
- 1 fresh, hot green chili pepper (minced)
- 2 teaspoons grated fresh ginger
Heat oil in a large skillet. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes). Turn heat to medium-low.
Add the coriander, cumin (not the roasted cumin), cayenne and turmeric. Stir for a few seconds. Add the tomatoes. Cook the tomatoes until browned lightly. Add chickpeas and a cup of water and stir.
Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. Cook covered for 10 minutes. Remove the cover add the minced chili and ginger. Stir and cook uncovered for 30 seconds.
We had this amazing dish with some basmati rice, and it was divine!
Today’s recipe for National Celiac Awareness month continues our tribute to beans! Since we covered black beans with yesterday’s recipe, we decided to go to the other end of the spectrum with a white bean. This aromatic dish is pulled from the cookbook Fields of Greens and we can’t top their description of this recipe: “Cannellini beans make their own rich sauce as they slowly simmer in their broth with onions, fruity olive oil, and sage.” Cannellini beans are related to the kidney bean and sometimes referred to as “white kidney beans.” These beans are widely used in Italian dishes and loved for their high protein and fiber, but low fat, content!
An interesting note about cannellini beans is that it is recommended that they be boiled for 10 minutes prior to their main cooking. The reason for this is because the cannellini bean has a component that causes gastric distress, but if the beans are boiled for 10 minutes prior to cooking, the component is removed. For this reason, it is wise to first boil cannellini beans prior to using them in slow cooker recipes because the slow cooker will not get hot enough to remove the compounds that can cause gastric upset.
Vegan, Gluten-Free Warm Cannellini Beans with Sage
Yield: serves 4 to 6 people
- 2 cups dried cannellini beans, about 12 ounces, sorted and soaked overnight
- 6 cups water
- 1 bay leaf
- 2 fresh winter savory or thyme sprigs
- 10 fresh sage leaves
- 2 tablespoons extra virgin olive oil
- 1 medium-size yellow onion, cut into 1/2 pieces
- Sea Salt and Pepper
- 3 garlic cloves, finely chopped
- 1/3 cup dry vegan white wine
- 1/2 tablespoon chopped Italian parsley
Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaf, savory, and 2 of the sage leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until tender, about 35 to 40 minutes. Watch them closely during the last 5 to 10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaf. Leave the beans in their broth.
While the beans are cooking, chop the remaining sage leaves. Heat the oil in a large skillet; add the onion, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium heat until the onion begins to release its juices. Add the garlic and sage; saute for about 20 minutes, then add the wine and cook for a minute or two, until the pan is nearly dry.
Add the beans and their broth to the onions along with a 1/2 teaspoon sea salt and a few pinches of pepper. Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add sea salt and pepper to taste. Add the parsley just before serving.
We like to compliment this dish with some of the white wine that is used in it, and some fragrant jasmine rice.
Beans are an excellent way to celebrate National Celiac Awareness month, so we are devoting the rest of the week to the lovely legume. Beans are a staple in the diet of many vegans and vegetarians because they are packed full of fiber and protein. When we think of beans, often we think of bland or overly-seasoned varieties that come in cans, ready to plop on the barbecue while still in the can. Blech! Beans are much more versatile than that and deserve a ton more credit! When simmered in just the right seasonings and condiments, they offer a savory, warm and filling meal that will leave you feeling satisfied.
Today’s recipe, from Fields of Greens pairs the black bean with aromatic cilantro, garlic and onions, spicy chili peppers, tart vinegar and tangy orange juice. The black bean, in addition to tasting wonderful, is extremely low in saturated fat, cholesterol and sodium. It is packed full of protein, phosphorus, manganese, magnesium, thiamin and fiber. These tiny nutritional powerhouses are nutritious and delicious!
Warm Black Beans with Chilies and Cilantro
Yield: Serves 4
- 2 cups dried black beans, about 12 ounces, sorted and soaked overnight (or 1 can of pre-cooked beans)
- 5 cups cold water
- 1 fresh oregano or marjoram sprig
- 3 fresh sage leaves
- 1 bay leaf
- 1 tablespoon light olive oil
- 1/2 medium-size yellow onion, diced, about 1 cup
- Sea salt
- 3 garlic cloves, finely chopped
- 1 1/2 teaspoons cumin seed, toasted and ground
- 1 teaspoon dried oregano
- 1 or 2 tablespoons Ancho Chili puree*
- 1/2 teaspoon Chiptole puree*
- 1/2 cup fresh orange juice
- Rice wine vinegar
- 2 tablespons coarsely chopped cilantro
Drain and rinse the soaked beans; place them in a large saucepan with water, oregano, sage, and bay leaf. Bring to a boil, then reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to 35 minutes.
While the beans are cooking, heat the oil in a large skillet; add the onion and 1/2 teaspoon sea salt. Saute over medium heat until the onion softens, about 5 minutes, then add the garlic, cumin, and oregano. Keep the onion on very low heat.
Add the beans and their broth to the onion with 1/2 teaspoon sea salt and the chili purees. Cook, uncovered, over medium-low heat for 20-30 minutes. If the beans need more liquid, add a little water to keep the dish saucy. Add the orange juice, 1 teaspoon of vinegar, and for spicier beans, add more of the ancho and chipotle purees. Garnish with a little cilantro on top.
*For the puree: if you have both chilies in their dried forms, submerge a chili pod in a dish of warm water and soak for 15-20 minutes. For some extra flavor, warm the dried chili pods in an oven at 350 for 5 minutes before submerging in water. Remove from the water and blend in blender, add a little of the water if needed. If you get canned chipotle in adobo sauce, simply puree a chipotle and bit of the adobo sauce.
We accompanied this dish with one of our favorite vegan, gluten free ciabatta parbaked rolls!
We can’t let National Celiac Awareness month pass without paying homage to the potato. Delicious and filling, this root is a staple on many dinner tables and we can see why – their versatility is amazing! A recent study completed by nutritionist Sigrid Gibson on behalf of the Potato Council found that potatoes are chock full of fiber, vitamin C and the mineral selenium. What’s more, eating spuds twice a day can lower blood pressure. While we always have to keep a critical mind anytime a study is done on behalf of the interested party, we can’t deny the fact that we are fans of whatever grows out of the ground – Mother Nature knows best! This delicious dish comes straight out of the recipe book on which we have been groovin’ lately, Fields of Greens. We made it today with the rest of our delicious barbecued fare — which also included portobello and shitake mushrooms, along with fresh green beans marinated in white wine vinegar, olive oil, fresh thyme, sea salt and pepper. The addition of these hearty potatoes made for an excellent, hearty meal that delighted the taste buds. We hope that you enjoy it just as much!
Gluten-free, Vegan Grilled Potatoes with Herbs
Yield: Serves 4 to 6
- 2 pounds small potatoes — yellow, red or blue
- Extra virgin olive oil
- Sea salt and pepper
- 10 unpeeled garlic cloves
Fresh herb sprigs: rosemary, thyme, sage leaves, oregano, whatever strikes your fancy!
Preheat the oven to 400 degrees. Leave the potatoes whole if small; cut into halves or quarters if large. Toss them in a baking dish with just enough oil to coat them and sprinkle with salt and pepper. Add the garlic and a few sprigs of fresh herbs; cover and roast for 35 to 40 minutes, until tender. If serving immediately, remove the herbs and season with salt and pepper to taste; or set them aside to use later.
Get the grill ready
Pull potatoes from oven when done and toss with olive oil, garlic, salt and pepper. Slip them onto skewers and place on the grill cut side down. The tender cut side of the potatoes will turn golden within a few minutes, sizzling from the heat of the coals. They are ready to serve!
If you have leftovers, try them reheated in a corn tortilla with a bit of your favorite vegan cheese. It is a true delight to the taste buds!
This dish sounded like the perfect light summer dinner for those days that are just too hot to eat anything too filling. We are huge fans of stuffed zucchini, and the addition of fresh corn, spicy chilies and creamy vegan cheese adds a sumptuous, robust flavor to this light vegetable. If you want to go really light and leave out the vegan cheese, it will not detract from this dish one bit! You will still experience a savory medley of this seasons gorgeous produce!
Vegan, Gluten-free Zucchini Filled with Corn, Chilies and Cheese
Yield: serves 4 to 6
- 1 garlic clove, finely chopped
- 1 tablespoon light olive oil
- Sea salt
Preheat the oven to 375 degrees. Cut the zucchini in half lengthwise, leaving the ends on. Scoop out the centers of the zucchini, leaving about a 1/4-inch shell. Save the chopped flesh to add to the filling. Mix the garlic and olive oil and brush the inside of the zucchini. Sprinkle with salt, place on a baking sheet cut side down, and bake until just tender, about 20 minutes. The zucchini will finish cooking after they’re filled.
- 1 tablespoon light olive oil
- 1/2 medium-sized red onion, chopped, about 1 cup
- 1 teaspoon cumin seed, toasted and ground
- Sea salt and cayenne pepper
- 3 or 4 ears of corn, shaved, about 3 cups kernels (be sure to get organic to ensure that it is not genetically modified)
- 3 garlic cloves, finely chopped
- 1 cup diced zucchini, either the scooped zucchini flesh or a new zucchini so green skin will show in filling
- 2 jalapeno or serrano chilies, seeded and thinly sliced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh marjoram
- 3/4 cup of your favorite vegan, gluten free cheese alternative
Preheat the oven to 375 degrees. Heat the olive oil in a medium-size skillet. Add the onion, cumin, 1/4 teaspoon sea salt, and a few pinches of cayenne. Saute over medium heat until the onion is soft, about 5 minutes, then add the corn, garlic, and 1/2 teaspoon sea salt. Saute until the corn is tender, about 10 minutes. Add the zucchini and saute for 2 more minutes, until just tender. Transfer the vegetables to a bowl. Toss the chilies, cilantro, marjoram, and cheese with the filling. Season to taste with salt and cayenne.
Mound the filling into the zucchini, place in a lightly oiled baking dish, cover and bake for 25 to 30 minutes.
Today’s recipe for National Celiac Awareness Month will warrant a trip to the farmer’s market! Combining fresh asparagus, sugar snap peas, bell peppers and delicious Meyer lemon, this is truly a treat to eat! We got this beautiful recipe from the recipe book we spoke of yesterday, Fields of Greens. This is a vegetarian book, it is not vegan or gluten-free, so we do have to adapt certain recipes to make it fit within our criteria. Luckily, with the recipes being at least vegetarian, this is not hard!
Vegan, Gluten-Free Fettuccine with Spring Vegetables, Meyer Lemon, and Chive Blossoms
Yield: Serves 2 to 4 people
- 1/4 pound asparagus
- 1/4 pound sugar snap peas, strings removed, about 1 cup
- 1/2 pound fresh fava beans
- Sea Salt and Pepper
- 3 tablespoons extra virgin olive oil
- 3 shallots, cut in half lengthwise and thinly sliced
- 1/2 medium sized red or yellow bell pepper, thinly sliced, about 3/4 cup
- 1 garlic clove, finely chopped
- 1/4 cup of your favorite vegan white wine
- 1/2 pound of your favorite gluten-free fettuccine noodle (we like Shirataki noodles)
- Juice and zest of 1 Meyer lemon
- 2 tablespoons coarsely chopped Italian parsley
- A sprinkling of chive blossoms
Set a large pot of water on the stove to boil. Snap the woody ends off the asparagus and discard. Slice the asparagus diagonally into 2-inch lengths. If the snap peas are large, cut them in half. Remove the fava beans from their outer pods.
When the water is boiling, add 1 teaspoon salt. Drop the fava beans in and cook for about 1 minute. Scoop them out and rinse under cold water, then slip them out of their skins. Drop the remaining vegetables into the water and cook very briefly to make sure they retain their bright color and crisp texture. Allow 1 to 2 minutes for the asparagus and 3 to 4 minutes for the snap peas. Rinse the vegetables under cold water. Keep the pot of water at a low boil.
Heat 2 tablespoons of the olive oil in a large saute pan; add the shallots and saute over medium heat for 1 minute, then add the peppers, garlic, wine, 1/4 teaspoon salt, and a few pinches of pepper.
Add the pasta to the boiling water (if using Shirataki noodles, be sure they are already drained and rinsed) and cook until just tender. Just before you drain the pasta, add the vegetables, lemon juice and zest, and remaining tablespoon of olive oil to the saute pan. Immediately drain the pasta in a colander, shake off the excess water, and add to the skillet with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the chopped parsley. Sprinkle with the chive blossoms and serve.
By all means, serve this dish with the leftover white wine!
Today’s lovely recipe for National Celiac Awareness month comes from the amazing cookbook, Fields of Greens. This book comes from premier San Francisco-based vegetarian restaurant, Greens. Greens opened in 1979 and was one of the first upscale vegetarian restaurants in the country, paving the way for vegetarian cuisine to be accepted as a major player in a fine dining experience. Head Chef Annie Sommerville has led the way with decadent, plant-based dishes from the beginning, and brings her expertise and mouth-watering recipes to this generously-filled cookbook.
This recipe is a delicious blend of some of spring and summer’s most beautiful bounty; juicy tangerines. Mixed with tart currants, Champagne vinegar and Sea Salt, this dish promises to make your taste buds sing!
Vegan and Gluten-Free Basmati and Wild Rice Salad with Tangerines and Pine Nuts
Yield: serves 6
- 1 cup wild rice
- 7 cups water
- Sea Salt
- 1/2 cup basmati rice, rinsed and drained
- 3/4 cup fresh tangerine juice, about 4 tangerines
- 1/2 cup dried currants
- 3 tangerines
- Champagne vinegar
- 2 tablespoons light olive oil
- 2 tablespoons pine nuts, toasted
Place the wild rice in a large saucepan cover with 1 quart of water, add 1/2 teaspoon salt, and bring to a boil. Reduce the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to 35 minutes.
Bring the remaining 3 cups water to a boil in a medium-sized saucepan; add the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until just tender. Drain and cool, then add to the wild rice.
In a small saucepan over medium heat, heat the tangerine juice just to boiling; our it over the currants to plump them. Peel and section the tangerines, removing the seeds and threads.
Toss the rice with currants, tangerine juice, 1/2 tablespoon Champagne vinegar, and the olive oil. If necessary, adjust the seasoning with salt and a splash of vinegar. Add the tangerines and the toasted pine nuts to just before serving at room temperature.
Variation: Use oranges and their juice in place of the tangerines. Using a sharp knife, remove the peel and white pith from the orange by slicing off the top of the bottom, then working down the sides. Hold the orange over a bowl to catch the juice and cut each section loose by slicing down next to the membrane.
This beautiful dish would be perfect with a crisp white wine, or some sparkling apple juice!
- 3 medium potatoes or 6 medium parsnips
- 1 large bunch fresh spinach (1½ pounds)
- 1½ tablespoons sunflower oil
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric
- 2 cups water
- 1 teaspoon sea salt
- 2 teaspoons coriander powder
- 2 tablespoons lemon juice
- ¼ green pepper, chopped
- 2 cloves fresh garlic, minced
With yesterday’s recipe on vegan, gluten-free ginger ale, we thought we needed a light little snack to go with it! This beautiful dish is rich with berries and sweetness, cut with a slight tart flavor. Now that we are headed into summer, farmers markets and other organic markets are brimming with beautiful vibrant berries at the peak of perfect flavor. This dish is served cold from the refrigerator and so is perfect on a hot day for a refreshing treat. This dish is from one of our favorite recipe books, Raw for Dessert by Jennifer Cornbleet
Summer Berry Compote
YIELD: 4 SERVINGS
- 1 cup (8 ounces) fresh strawberries, thinly sliced
- ½ cup (4 ounces) fresh blueberries
- ½ cup (4 ounces) fresh raspberries
- ½ cup (4 ounces) fresh blackberries or additional raspberries
- 2 tablespoons light agave syrup
- 1 tablespoon freshly squeezed lemon or lime juice
Place all of the ingredients in a medium mixing bowl and toss gently to combine. Chill in the refrigerator for at least 15 minutes before serving. Stored in a sealed container in the refrigerator, Summer Berry Compote will keep for 24 hours.
For an extra special treat, top this dish with some decadent gluten-free, vegan coconut whipped cream.
We thought a fun way to celebrate National Celiac Awareness Month would be to include a delicious drink! While many beverages are gluten-free, they are often made with white sugar, which is usually not vegan. For a little exotic flare, we turned to one of our favorite Brazilian cookbooks, Brazil: A Culinary Journey. This drink, called Alua de Milho in Brazil, is very similar to what we call ginger ale in America. Made with simple ingredients, you can easily cut this recipe in half if you want to make a little less. Keep in mind that this beverage takes 8 days to make, so plan to make it ahead of time if you want to make this for a specific event.
Vegan, Gluten-Free Ginger Ale
5 pounds corn on the cob (to avoid GMO corn make sure it is organic)
1 Pound fresh ginger
4 pounds vegan brown sugar
Soak the ears of corn in their husks for 1 hour. Roast the corn over hot coals, turning, until it is cooked, about 20 minutes. Shuck the corn and slice the kernels from the cob with a sharp knife. Place the corn in an earthenware pot with 4 quarts water. Cover and let sit for 3 days at room temperature. Peel and grate the ginger and add to the corn. Cover and let stand for another 5 days at room temperature. Strain the mixture through muslin and then sweeten to taste with the brown sugar. Chill the mixture and serve cold.
If you want to make a beverage that is free from sugar, you might try a little agave syrup.
It wouldn’t be a thorough celebration of National Celiac Awareness month if we didn’t include some snacks! We love snacks, and tend to be grazers; grabbing a bit of this and that throughout the day. The problem with grazing is that those calories can add up quickly! So we’ve gotten much better about ensuring that we are grazing on food that is not going to make us weep when we get on the scale!
We love cookbooks by Natalia Rose, she is the Detox Diva! She has a great series of raw and detox books and a good 85% of her recipes are vegan and gluten free. We turned to her book Detox for Women for some delicious snack ideas and found her recipe for
Vegan, gluten free chips that won’t go to your hips!
Yield: makes about 3 cups of chips
2 large carrots
2 large parsnips
2 tablespoons pure, organic butter
1 tablespoon sea salt
1 packet of stevia (optional for a sweet and salty flavor)
Using a mandoline, slice all the vegetables into diagonal coin-size slices. Place on a baking sheet. Melt butter and drizzle over veggies. Top veggies with a bit of sea salt. Bake at 400° for 1 hour (or until crispy).
Eat them by themselves or dip into guacamole, salsa our our delicious vegan, gluten free ranch dressing!
With today being the first Sunday of National Celiac Awareness Month, and the first Sunday that we have published a post, we thought it would be appropriate to include a dish for breakfast or brunch! Sunday breakfasts and brunches are among our favorite meals, and nothing welcomes a new Sunday like the smell of delicious baking muffins, wafting through the house. And really, how often do you get that indulgence now that you are gluten-free and vegan?
Today’s recipe comes to you from the cookbook, 150+ Nutritious and Delicious Recipes for Gluten Free Breakfast, Lunch & Dinner, by Linda Williams. This book is stuffed full of delicious gluten free recipes that had our mouths watering as we were eating them! This is not a vegan book, so like other cookbooks, you will have to get creative with substitutions for some recipes. Luckily, many of the non-vegan items, like eggs, can simply be replaced with their vegan counterparts, such as Ener-G Egg Replacer.
Vegan, Gluten-Free Berry Vanilla Almond Muffins
1 1/2 cups Pamela’s Baking & Pancake Mix
1/2 cup slivered almonds (optional, you can toast them first if you wish)
3 tsp Ener-G Egg Replacer plus 4 tbsp water
1/3 cup applesauce
1/3 cup vanilla almond milk
1/2 cup melted butter alternative (whatever your favorite is)
1/4 cup good olive oil
1/2 cup blackberries or blueberries
Directions For Preparation:
First, preheat oven to 325. Mix the pancake mix and almonds. Mix eggs, applesauce, vanilla, almond milk, melted butter, and olive oil in a separate bowl. Combine. Carefully blend in the berries of your choice, and be careful not to smash them up. Scoop and drop approximately 1/4 cup into muffin tins. Bake for about 25 minutes depending upon your oven.
Have these delicious muffins with your morning coffee, or a mimosa, and start your Sunday off with a treat!
After last week’s delicious and filling gluten free and vegan Mexican meals for Cinco de Mayo, we decided to go with a lighter dish today. We found this recipe in Brazil: A Culinary Journey and were instantly intrigued by the combination of veggies and herbs; it sounded absolutely delicious. Once we made it, we were instantly glad that we did, it did not disappoint!
What intrigued us is that it was made with lima beans, something we don’t use a whole lot in daily cooking. When we think of lima beans we think of the version from our childhood: the soggy, canned variety that were usually mixed with carrots and peas, and plopped on our plates as some sort of afterthought of a side dish. Well this is the fresh, grown-up version of the lima bean and we think you will love it!
Vegan, Gluten-Free Lima Bean Salad
Yield: 12 servings
- 1 pound lima beans
- 3 tomatoes, peeled and minced
- 3 onions, minced
- 2 green bell peppers, minced
- 3 garlic cloves, minced
- 1 cherry pepper, chopped
- 2 tablespoons chopped fresh parsley
- 5 green onions, chopped
- 2 limes, juiced
- 1/2 cup gluten-free white wine vinegar
- 1 teaspoon sea salt
- 1/4 cup olive oil
Shell the beans, wash and place in a pot with water to cover. Bring to a boil, reduce the heat and simmer for 20 minutes or until the beans are al dente. Drain and let cool. In a large bowl, mix together the tomatoes, onions, bell peppers, garlic, cherry pepper, parsley, green onions, lime juice, vinegar, salt, olive oil, and 2 to 3 tablespoons water. Add the vinaigrette to the beans and mix well.
We paired this salad with some Celestial Seasonings Cool Brew iced tea and it was light and refreshing!
We love rice in just about any preparation, so we will find any excuse to make it. Cinco de Mayo week is a perfect reason to enjoy it! Mexican rice is a favorite of many because it is delicious blend of tomatoes, green peppers, onions and garlic. Add the fresh cilantro and this is a dish that is a burst of flavor! We adapted this dish from one of our favorite Mexican cookbooks, Aprovecho: A Mexican-American Border Cookbook.
While this is not an intentionally gluten-free, vegan cookbook, we love it because, being a mexican food book, it is mostly gluten free. All we have to do is substitute some of our favorite vegan meat alternatives for the meat-based recipes. What we’ve found with mexican food cookbooks is that, unlike many other cookbooks, we don’t have to substitute as much. For instance, in this recipe, we just had to substitute chicken broth for vegetable broth; the rest of the ingredients were already happily vegan and gluten free!
Vegan, Gluten-Free Mexican Rice
Yield: Serves 6 to 8
- 2 cups long-grain rice
- 3 tablespoons of vegetable shortening
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 4 to 5 cups vegetable broth
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1 small green pepper, diced
- 3 to 4 stewed tomatoes, chopped
- 1/2 cup frozen peas, thawed
Soak the rice in hot water for 15 minutes. Work your fingers through the rice when the water is cool enough to handle. Rinse the rice in cold water and repeat until the water runs clear. Spread the rice on wax paper to dry for 10 to 15 minutes. When the rice is dry, heat the shortening in a skillet and saute over medium heat. Add the onion and cook until softened. Add the garlic and vegetable broth. Bring to a boil, then reduce the heat, and simmer. Add the cilantro, salt, pepper and tomatoes. Cover and cook for 40 minutes, stirring frequently to prevent from sticking. Add the peas and cook for an additional 5 minutes.
The cookbook notes that you can give this dish a cuban feel by adding a can of your favorite (vegan, gluten-free) beer for some of the broth. While we haven’t tried that yet, it sounds like a delicious option! Either way, this dish will be amazing mixed with some of your favorite beans as an entree, or on the side of another entree, such as tempeh tacos with lime crema.
It is day two of our celebration of both National Celiac Awareness Month and Cinco de Mayo week! To keep the celebration going we are featuring delicious vegan, gluten-free tempeh soft tacos with lime crema from Vegan Celebrations. We are huge fans of lime crema, so gleefully made this dish solely thinking about the lime crema. The recipe calls for soy yogurt, but we prefer almond yogurt and used that instead. We also snuck in a little extra lime because we are huge lime fans. The lime crema offsets the spicy chipotle pepper in adobo sauce beautifully, and the delicious garlic adds an extra layer to the flavor bouquet. This is sure to leave dinner guests begging for more!
Soft Tempeh Tacos with Lime Crema
MAKES 10 TACOS
- 1 cup plain soy yogurt (or almond or coconut — whatever your favorite plain yogurt alternative is)
- Juice of 1 large lime
TEMPEH SOFT TACOS
- 3 tablespoons canola oil
- ½ small white onion, sliced thin
- ½ bell pepper, any color, sliced thin
- 2 garlic cloves, sliced thin
- One 8-ounce package tempeh, any variety, sliced thin
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon dried oregano
- 2 tablespoons of your favorite vegan, gluten-free taco seasoning (we like Spicely vegan, gluten-free taco seasoning)
- ½ cup vegetable stock
- 10 corn tortillas (make sure they are organic so as to be sure that they are not GMO)
TO MAKE THE LIME CREMA:
Whisk together the yogurt and lime juice in a small bowl. Cover and refrigerate while you prepare the tacos.
TO MAKE THE TACOS:
Warm 2 tablespoons of the canola oil in a skillet over medium heat. Add the onion, bell pepper, and garlic and sauté for 3 minutes. Add the remaining 1 tablespoon canola oil and the tempeh and sauté for 5 minutes or until the tempeh is lightly browned on both sides. Stir in the chipotle, oregano, taco seasoning, and stock and simmer until the liquid is absorbed, about 5 minutes. Warm the tortillas, 3 at a time, in the microwave for 30 seconds*. Fill with the tempeh mixture, then top with Lime Crema. Repeat until all the tortillas and tempeh are used.
*If you prefer to not use the microwave to to warm your tortillas, simply preheat the oven to 250 degrees, wrap a damp dishtowel around a stack of tortillas, place them in a baking dish and cover. Warm in oven for 20 minutes.
Pair this delicious dish with your favorite vegan, gluten-free beer for a filling and refreshing dinner!
It’s Cinco de Mayo week here at the Happy Gluten Free Vegan and we are so excited to start making some delicious vegan, gluten-free Mexican food! Mexican fare is often the staple of those who are newly vegan and/or gluten-free because it is one of the easiest cuisines to eat when following this dietary lifestyle. With a base of corn, rather than flour, and plenty of delicious veggies and spices as the mainstay of their dishes, it is the perfect option for the conscious consumer.
Today’s recipe comes from one of our favorite cookbooks, Quick & Easy Vegan Celebrations by Alicia C. Simpson. Alicia has an entire mouth-watering section devoted to Cinco de Mayo and does not disappoint! Remember that these are strictly vegan, so in a few recipes, you have to get creative and substitute gluten-free ingredients. Luckily, in this first recipe, it was happily gluten-free, so we are offering the recipe as is. This vegan, gluten free huevos rancheros alternative is full of delicous ingredients such as chipotle peppers in adobo sauce, garlic, black beans and zesty salsa. We went a bit further and topped it off with some melted Daiya cheese, sliced avocado and vegan sour cream. It was unbelievably good, but trust us, if you want to remain true to the recipe, it will be still taste amazing.
Vegan, Gluten-Free Huevos Rancheros
Yields: 4 SERVINGS
- 2 tablespoons olive oil
- 1 cup diced green bell pepper
- 2 garlic cloves, minced
- ½ cup diced onion
- Two 12.3-ounce packages firm silken tofu
- ¼ teaspoon turmeric
- 1 teaspoon fine sea salt
- 1⅓ cups plain rice or soy milk
- 2 to 4 chipotle peppers in adobo sauce, minced
- One 14.5-ounce can diced tomatoes
- 1 tablespoon olive oil
- ½ cup diced white onion
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- 1 teaspoon fine sea salt
- ½ teaspoon red pepper flakes
- Twelve 6-inch corn tortillas (use organic to ensure that you are not consuming GMO corn)
- 2 cups cooked black beans
Preheat the oven to 350°F. Grease a 12-cup cupcake tin.
TO MAKE THE HUEVOS:
Warm the oil in a medium saucepan over medium heat. Add the bell pepper, garlic, and onion and cook for 5 minutes, stirring occasionally. Purée the tofu, turmeric, salt, and milk in a blender or food processor until smooth. Transfer the tofu mixture to a medium bowl and stir in the bell pepper mixture and the chipotles. Divide the egg mixture evenly among the cupcake cups and bake for 35 to 40 minutes or until a toothpick comes out clean. Cool slightly, then remove the “egg” from each cup with a soup spoon.
TO MAKE THE RANCHERO SAUCE:
Purée the tomatoes in a blender or food processor. Warm the oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes.
Stir in the tomatoes, oregano, salt, and red pepper flakes, reduce the heat, cover, and simmer for 15 to 20 minutes while your “egg” is baking.
TO ASSEMBLE THE HUEVOS RANCHEROS:
Arrange the corn tortillas on serving plates and evenly distribute the cooked black beans among them. Top each tortilla with one “egg” and top each, evenly, with sauce.
Accompany this with some delicious orange juice or coffee, and this is a truly satisfying breakfast!
We are closing out kid’s week here at the Happy Gluten Free Vegan, and we decided to devote today’s post to drinks! Delicious beverages are a great way to give your child a treat outside of water, juice and soy milk. Treating them does not have to mean filling up on sugar and high fructose corn syrup-laden sodas and fruit beverages! Even so-called juices contain surprising ingredients. Next time you are at the supermarket, take a moment to look at the labels on juice bottles; some of the juices that call themselves “natural” are still full of sugar. They often try to make it sound nicer by calling it “pure cane sugar”, but a rose by any other name is still a rose! We took to Whole Eating Cookbook: Delicious Vegetarian, Gluten-Free, Low-Glycemic Recipes with Bonus Nutrition Tips by Elizabeth Rider for some delicious and nutritious beverage recipes!
Cranberry Vanilla Italian Soda
- 16 ounces club soda or sparkling water
- 4 ounces unsweetened cranberry juice
- 2 ounces unsweetened almond milk
- 8-10 drops of vanilla flavored stevia
Combine all ingredients in a pitcher over ice, stir and serve immediately
Orange Pomegranate Sparkler
- 12 ounces club soda or sparkling water
- 6 ounces unsweetened pomegranate juice
- 1 teaspoon fresh orange zest
- 1 tablespoon fresh squeezed orange juice
- 8-10 drops of plain liquid stevia
Combine all ingredients in a pitcher over ice, stir and serve immediately.
Healthylicious Hot Chocolate
- 24 ounces of your favorite milk alternative, unsweetened
- 2 1/2 tablespoons organic unsweetened cocoa powder
- 1 tablespoon raw agave nectar syrup
- 1/4 teaspoon pure vanilla extract
- 12 drops liquid stevia
Warm the milk on the stove over medium heat until hot but not boiling (about 5 minutes). Add the rest of the ingredients and whisk to combine. Heat another 1-2 minutes and serve immediately.
If you are in a pinch, or have little time, remember that you can’t go wrong with “homemade soda” – sparkling water, pure fruit juice and a pinch of stevia. Sure to make your children smile!
One of the toughest dietary lifestyles to lead is that of the gluten-free vegan; but perhaps tougher is if it is not you leading that lifestyle, but your child having to do so out of necessity. One of our close friends recently had to switch her child to a dairy-free, gluten free diet due to allergies and is now finding herself having to rethink the entire way she prepares food. While many who are vegan and gluten free by choice were able to make a gradual switch to the diet as they learned more about how to cook within the guidelines, people who suddenly have to switch because of dietary issues with their kids are often left scrambling for diet-appropriate foods that will also be kid-approved.
Our friend was inquiring about pancakes because those are a favorite among many kids, and no child wants to cut those out of their lives! Well, they don’t have to! We turned to one of our favorite cookbooks, Susan O’Brien’s Gluten-Free Vegan Comfort Food, for a delicious, allergy-friendly recipe for pancakes. One thing to keep in mind with gluten-free, vegan cooking is that it is just that — cooking! Due to extra ingredients being present in most gluten free, vegan recipes, they can sometimes be a bit more labor intensive. Unfortunately it tends to come along with the territory. But don’t let that deter you! There is always a workaround. What we suggest is designating a big cooking day (weekend days usually work best) to cook for the week. So for these pancakes, consider doubling, or even tripling, the recipe, cooking up a bunch, and then throwing them in the freezer. Then all you have to do is grab them out of the freezer, reheat and serve! If you have a few other parent friends, consider pairing up with them to each take on cooking one item in particular, then swapping half your prepared foods out with them so that you each get a variety. Besides, cooking in pairs is way more fun than cooking alone!
Gluten-Free, Vegan Banana-Buckwheat Pancakes
- 3 teaspoons Ener-G egg replacer
- 4 tablespoons warm water
- 2 to 3 tablespoons grapeseed or canola oil, plus a little more for cooking
- 1 1/2 cups of your favorite milk alternative, we like almond
- 2 tablespoons agave cactus nectar
- 1/4 cup applesauce, unsweetened
- 3/4 cup buckwheat flour
- 1/2 cup brown rice flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup mashed banana
- 1/4 cup chopped pecans (optional)
In a medium-sized bowl, whisk together the egg replacer and the warm water. Beat with a whisk until the mixture is light and bubbly. Add the oil, milk, agave, and applesauce and stir together really well (if you prefer less fat, use only 2 tablespoons of the oil. If the batter seems too dry, you can add in 1 to 2 additional tablespoons of applesauce).
In a separate bowl, combine the flours, baking powder, and cinnamon to blend well. Add the dry ingredients to the wet ingredients and then carefully fold in the banana and pecans, being careful not to over-beat the mixture.
Heat a skillet to medium-high heat and add a small amount of canola oil or vegetable spray. When it is hot, add a ladle full of batter (about 1/4 cup) to the skillet and cook until bubbles appear in the pancake. Flip the pancake over and cook a few minutes on the other side. Continue this process until you have cooked all of the pancakes and everyone has been served.
If there is any batter left over, you can store it in an airtight container in the refrigerator for 2 to 3 days. (or again, cook it all up and freeze the extra pancakes)
We hit up one of our favorite vegan cookbooks, Quick & Easy Vegan Celebrations because we were in the mood for some comfort food. We noticed that macaroni and cheeze was one of the most popular recipes in the books by customer rating, and the only thing that needed to be tweaked in the recipe was substituting the macaroni and bread crumbs with gluten free options.
Classic Macaroni and Cheeze
Yield: 6 to 8 servings
- 1 pound gluten free macaroni
- 2 medium yukon Gold potatoes, peeled and diced
- 1 medium carrot, peeled and diced
- ⅔ cup diced white or yellow onions
- 2½ cups water
- ⅔ cup canola oil
- ⅓ cup raw cashews
- ⅓ cup raw macadamia nuts
- 2 teaspoons fine sea salt
- 2 garlic cloves, chopped
- ¼ teaspoon dry mustard
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup unseasoned gluten free bread crumbs, optional
Preheat the oven to 350°F. Prepare the pasta according to the package directions. Drain and set aside. While the pasta is cooking, combine the potatoes, carrot, onions, and water in a small saucepan over medium heat. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes or until the vegetables are tender. (The smaller you cut them, the less time it will take.)
Put the canola oil, cashews, macadamia nuts, salt, garlic, mustard, lemon juice, black pepper, cayenne, and the vegetables and their cooking water into a blender and process until completely smooth. Toss the cooked pasta with the sauce until completely coated. Transfer to a lightly oiled 3-quart casserole dish or place 6 lightly oiled 6-ounce ramekins on a baking sheet and divide the mixture evenly among them. Sprinkle with the bread crumbs, if using. Bake for 30 minutes or until bubbling.
This dish will take you back to those childhood days where you ate warm mac and cheese on those cold winter days!
Mother’s day is one of the most popular “breakfast-in-bed” holidays, and mothers everywhere will wake to delicious treats in the comfort of their own bedrooms. If you are looking for something fantastic to make the gluten free, vegan mama in your life, we have the perfect dish for you! Straight from one of our favorite cookbooks, Quick & Easy Vegan Celebrations, this delicious frittata is made with silken tofu instead of egg, and features a colorful bouquet of drool-inducing vegetables and spices. Make ahead with serve with a delicious side of baked home fries!
Vegan, Gluten Free Broccoli Frittata
MAKES 4 TO 6 SERVINGS
- Two 12.3-ounce packages extra-firm silken tofu
- 1 tablespoon tahini
- 3 tablespoons potato starch or cornstarch
- 1 teaspoon fine sea salt
- ¼ teaspoon turmeric
- ½ teaspoon onion powder
- ½ cup nutritional yeast
- ¼ teaspoon dry mustard
- ¼ teaspoon original Spike Seasoning
- 2 tablespoons canola oil, plus more for greasing the pan
- ½ cup diced white onion
- ½ large red bell pepper, diced
- 2 garlic cloves, minced
- 2 cups broccoli florets, steamed and roughly chopped
Preheat the oven to 375°F.
Put the tofu, tahini, potato starch, salt, turmeric, onion powder, nutritional yeast, mustard, and Spike in a blender and blend until smooth. Pour into a large bowl. Grease a 9-inch springform pan with canola oil or shortening. Warm the oil over medium to medium-high heat in a large skillet. Add the onion and bell pepper and sauté for 3 to 4 minutes or until the onion is translucent. Add the garlic and sauté for an additional 2 to 3 minutes. Add the broccoli and stir to combine. Stir the vegetables into the tofu mixture. Pour the tofu mixture into the prepared pan and bake for 35 to 40 minutes or until firm and a toothpick comes out clean.
Cool for 10 to 15 minutes. Remove the frittata from the pan and serve. This can be served warm, at room temperature, or cold.
Put this delicious dish on a tray with some juice and a flower, and Mom will wake up with a smile on her face!
With mangoes in season, the juicy fruits that are a universal favorite are making their appearance in markets everywhere. People are snapping them up to enjoy as-is, or in their favorite recipes, such as mango salsa. For today’s recipe, we decided to take a page from one of our favorite recipe books, Indian Vegan: 300+ Recipes. One of the best things about this book is the price: for under $3.00 you will get over 300 delicious, authentic indian recipes. That is less than a penny per recipe! Now that is a steal of a deal.
Vegan, Gluten Free Mango Chutney
Yield: 5 Jars
- 2 lbs very firm mango
- 2 cups vegan sugar
- 21 oz gluten free vinegar, either white or apple cider
- 1 (5 cm) piece ginger, peeled
- 4 cloves garlic, peeled
- 2 -4 teaspoons chili powder
- 4 teaspoons mustard seeds
- 8 teaspoons salt
- 1 cup raisins
Peel the mangoes and cut into small pieces, set aside. Place the sugar and all but 0.6 oz of the vinegar in a pan and simmer for 10 minutes. Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste. Add to the pan and cook for 10 minutes, stirring. Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens. Watch it carefully, as it can catch at this stage!
Pour into sterilized jars, seal with cellophane covers and label. The chutney will keep for several months, but it doesn’t last that long in our house.
Mango chutney is commonly paired with meats and so vegetarians and vegans tend to shy away from it, but mango chutney is versatile and goes well beyond just meat pairings. You can add 1-2 tablespoons of apple cider vinegar to make it into a vinaigrette for salad. It also pairs beautifully with sweet potatoes, rice and tofu. If you want to play up the sweetness, top your favorite vanilla ice cream-alternative with some warmed chutney for a delicious, summer dessert.
Today’s vegan, gluten free salad is offering a bit of an ethnic flair. Recently we grabbed a copy of the Healthy Indian Diet by physician Raj Patel. Dr. Patel looks at the latest medical research to explore how so much of it is pointing back to the fact that traditional diets, as opposed to modern diets, may be the key to reversing the incidences of obesity, diabetes and heart disease that are rising at disastrous rates.
While we noted straight away that Dr. Patel did include some meat dishes, we were delighted that most of the recipes in the vegetarian chapter were, in fact, vegan! Of course, us crafty people who prefer to leave the animal out of our dishes know that we can take even the meat dishes to delicious vegetarian heights!
The salad featured today is called shakarkandi chaat, or more simply, sweet potato salad. Dr. Patel favors sweet potatoes, especially over regular potatoes, because they are high in complex carbohydrates and dietary fiber. They are also chock-full of beta-carotene, vitamin C and vitamin B6. The extra flair to this dish is the addition of chaat masala, a spice that features a sweet and salty taste and is used in many Indian dishes.
Vegan, Gluten Free Shakarkandi Chaat – Sweet Potato Salad
- Sweet potatoes – 3 medium (boiled, peeled and chopped)
- Cucumber – 1 (peeled and chopped)
- Clementine oranges (or any favorite variety) same amount as cucumber, chopped segments
- Salt – to taste
- Red chili powder – to taste
- Chaat masala – to taste
- Lemon/lime juice – to taste
- Chopped almonds/walnuts – 1/4 cup
- Dried cranberries – handful or to taste
- Mint leaves – handful, chopped
Chop sweet potatoes, cucumber and oranges into similar-sized pieces. Add all ingredients to a mixing bowl and mix well.
Serve immediately. If serving later, add lemon/lime juice just before serving to prevent it from becoming dry.
To make this dish really pop, serve it on a beautiful bed of greens!
Today’s delicious salad recipe comes from one of our favorite healthy living books, Detox for Women by Natalia Rose. While the recipes in Natalia’s book are not all vegan, there are some that contain fish, raw goat cheese and yogurt, the non-vegan recipes are thankfully few and far between. The other bonus, is that all the recipes are gluten free, just be sure to use gluten-free condiments in areas where she calls for them, such as dijon mustard. What the book mostly consists of are delicious, mostly-raw, plant-based dishes that do not only taste divine, but will leave your body feeling happy and cleansed.
This salad recipe is aptly named the “Fountain of Flavor” salad. In addition to savory garlic and amazing herbs, such as oregano and thyme, there is an unexpected touch of cinnamon and clove. These are balanced with some tangy lemon and a pinch of sweet Stevia, to give a full bouquet of flavors. This is sure to be a crowd pleaser at your next dinner party or potluck.
Vegan, Gluten Free Fountain of Flavor Salad
Makes 4 servings
- ½ pound romaine lettuce, chopped (or 1/2 pound baby lettuces)
- 1 cup cherry tomatoes, sliced in half
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 clove garlic, chopped
- 1½ teaspoons fresh oregano, chopped
- 1½ teaspoons fresh thyme, chopped
- 2 tablespoons fresh lemon juice
- Stevia powder or liquid drops to taste
- 4 raw olives, chopped
- Celtic sea salt and freshly ground pepper to taste
Add all of the ingredients into a mixing bowl. Toss well and enjoy!
Who knew that salad could be so exciting? If you give this delicious dish a try, let us know what you think!
Today in this week’s delicious salad series, we have another recipe brought to you from the awesome Earthbound Farm cookbook, Salads for Every Season. We are particularly excited about this recipe because most potato salads are not vegan when topped with the continuously popular potato salad condiment, mayonnaise. Well what this salad is lacking in mayo, it more than makes up for in a bounty of delicious, pallet-pleasing vegetables, herbs and spices. We hope you enjoy it us as much as us!
Vegan, Gluten Free Three-Color Potato Salad
Serves 6 to 8
- 1½ pounds small new potatoes, preferably in assorted colors such as red, purple, and yellow, scrubbed (peeling optional)
- About 4 cups cold water
- About 8 ounces fresh green beans or wax beans, or a combination of both, trimmed, blanched (see box), and cut into 1-inch lengths (1½ cups)
- 2 large ripe tomatoes, cored and cut into ½-inch dice
- 1 small red onion, halved through the stem end, then very thinly sliced crosswise
- ½ cup Kalamata olives, pitted and halved
- ⅓ cup chopped fresh flat-leaf parsley
- 2 tablespoons capers, drained
- Pinch of dried red pepper flakes
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Freshly ground black pepper
Place the potatoes in a large pot, and add 1 tablespoon salt and enough cold water to cover. Cover the pot and bring the water to a boil over high heat. Then reduce the heat to medium-low and simmer until the potatoes are tender, 20 to 30 minutes, depending on their size.
While the potatoes are cooking, place the green beans, tomatoes, red onion, olives, parsley, capers, and red pepper flakes in a large mixing bowl, and stir gently to combine.
With spring here, there are so many delicious produce varieties coming into season. Farmers markets seem to be overflowing with different fresh fruits and veggies on a weekly basis, and the options of recipes to make from springs bounty are nearly dizzying. With that in mind, we were delighted to come across a cookbook made by the folks down at Earthbound Farm, Salads for Every Season. Even better, it is under $3.00! Many of us know Earthbound Farm well, by the variety of prewashed organic lettuces in the produce sections of our local grocers. Well they have compiled a recipe book full of their favorite salads. The great thing about a salad recipe book is that it is so easy to alter the recipes that are not vegan and/or gluten free. Simply remove an ingredient and you don’t even need to put much thought into replacing it with something else. We like that simplicity!
This recipe originally included sugared hazelnuts, but we left them out to reduce sugar intake. Certainly if you get the cookbook and try the original recipe, let us know how you like it!
Summer Salad with Butter Lettuce, Raspberries, and Hazelnuts
Serves 4 as a side salad
- 1 large head butter lettuce, such as Bibb or Boston
- About ¼ cup Raspberry-Hazelnut Vinaigrette (recipe follows)
- 1 half-pint (about 1¼ cups) fresh red or golden raspberries, or a combination
Carefully pull the lettuce leaves from the core, tearing off and discarding any damaged parts. Rinse the leaves under gently running cold water, drain them well, and spin them dry. Wrap the lettuce in a clean kitchen towel or paper towels and refrigerate until serving time.
Just before you plan to serve the salad, gently tear the large lettuce leaves into smaller pieces. Keep smaller leaves whole. Place all of the lettuce in a large salad bowl and add 3 tablespoons of the Raspberry-Hazelnut Vinaigrette. Toss to lightly coat the leaves, then taste to see if more vinaigrette is needed.
Transfer the lettuce to individual salad plates. Top the lettuce with the raspberries and serve immediately.
Makes about ½ cup
2 tablespoons gluten free raspberry vinegar
- ½ teaspoon gluten free Dijon mustard
- 3 tablespoons hazelnut oil
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Place the raspberry vinegar, mustard, hazelnut oil, and olive oil in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.
We were thrilled when our copy of Gluten-free Vegan Comfort Food by Susan O’Brien arrived! With well over 100 gluten free, vegan recipes for comfort foods, ranging from macaroni and cheese to chocolate cupcakes, we cannot wait to begin cooking our way through this book! Some of the recipes that we cannot wait to try include:
- French Toast
- Pumpkin Waffles
- Pumpkin Bread
- Spinach Dip
- Peanut Butter-Chocolate Chip Fudge
- Grilled Cheese
- Sweet Potato Gratin
- Mock Egg Salad
- Vegetable Pot Pie
- Cashew Cheesecake
- Toffee Bars
- Strawberry Shortcake
For those who may have stumbled across this cookbook as newcomers to the vegan, gluten free world, O’Brien gives a great breakdown on foods to avoid for both vegans and gluten free eaters, as well as a list of key staples to keep stocked in your pantry to be able to cook delicious dishes.
We chose this recipe because it is the perfect beginning to satiate our lunchtime appetites. Mock Tuna Fish is full of delicious vegetables and hearty beans, sure to fill you up and give you plenty of fuel.
Mock Tuna Fish Fixin’s
- 1 15oz can organic garbanzo beans
- 1 dill pickle, chopped fine
- 1/4 cup finely chopped red bell or sweet piquante pepper
- 1/4 cup finely chopped celery
- 2 tablespoons minced carrot
- 2 tablespoons vegan mayo
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice
- Salt and fresh cracked pepper to taste
Rinse the beans, then place in a food processor and pulse for about 20 to 30 seconds, until mashed. Place in a bowl and add the rest of the ingredients. Stir to fully incorporate the ingredients and then season with salt and pepper.
Raw for Dessert is a delicious gathering of some of the most decadent vegan and gluten free desserts you can imagine. Sticking with the idea that raw food is healthier, book author Jennifer Cornbleet has assembled an array of vegan and gluten free treats that will not only make your mouth water, they will prove to be much healthier than traditional fare.
The idea of raw food has been around for quite some time, but has gained popularity with the raw food movement which has kickstarted in the last few years. Usually vegan-based, raw food diets consist of unprocessed, raw plant foods that have not been heated above 104 °F. Many raw foodists believe that if the food is cooked at higher temperatures, they will lose their nutritional value to the heat and won’t be as beneficial.
Cornbleet’s book is formatted to be as user-friendly as possible and will help raw food novices to find their footing. She starts with a guide to the essentials needed for preparing raw desserts. She gives an in-depth guide to ingredients you should have handy, as well as equipment, serving ware, and even delves into techniques and knife skills.
The dessert chapters are broken down as follows:
- Fruit desserts — including apple compote with golden raisins and pistachios, summer fruit trifle, caramel apple stacks, apple-pear crumble, and banana-crumble.
- Sorbets, ice creams and sundaes — including bitter chocolate sorbet, concord grape sorbet, grapefruit granita, brazil nut-vanilla ice cream, chocolate ice cream, knockout brownie sundae and turtle sundae.
- Cakes, cookies and bars — including chocolate cupcakes, chocolate cake with fudge frosting, chocolate lava cake, ginger spice cookies and one-bowl brownies.
- Pies and tarts — including lemon tart, coconut cream pie with chocolate cookie crust, chocolate cream pie, cherry custard tart with sliced almonds and pumpkin pie.
- Creamy desserts — including vanilla bean creme brulee, chocolate pots de creme, milk chocolate pudding and key lime pots de creme
- Candy – dark chocolate truffles, carob-cashew freezer fudge, chocolate candy cups, greek dates and chocolate-stuffed dates.
The desserts in this book sound nothing short of delectable, and she makes sure that each ingredient and technique are explicitly explained so as to not overwhelm those who are new to raw food preparation. The only thing I’d count as a mark against her is including not one, but three recipes for ambrosia; a dish I think most of us can agree should remain in the 1960s. For more information and purchase options for the Raw for Dessert book, you can check out Raw for Dessert here on Amazon