Category Archives: homemade

Baba Ghanoush — Naturally Vegan, and a Cinch to Prepare!

You’ve most likely had hummus, but have you tried its sweeter, lighter cousin, baba ghanoush? Baba ghanoush is a lot like hummus, since it has a tahini base. However, instead of adding garbanzo beans, this recipe utilizes roasted eggplant. The result is equally delicious. Our light but zesty meal is easy to make, and perfect for warm summer nights. You can serve it with gluten-free pita bread or with gluten-free toast points sprinkled with thyme, olive oil or vegan butter, and a bit of granulated garlic. We feel confident that you’ll love this dish either way.

INGREDIENTS

1 medium-sized eggplant
2-3 cloves minced garlic
juice of one large lemon
4 tablespoons tahini
sea salt to taste
2 tablespoons fresh, chopped cilantro, parsley or basil (We used basil, yum!)
small amount of water

OPTIONAL INGREDIENTS

roasted gluten-free pita bread
regular gluten-free bread
chopped thyme
chopped garlic or garlic salt
olive oil or vegan margarine/butter such as Earth Balance
sliced vegetables such as carrots, celery, zucchini, green or red peppers, etc.

INSTRUCTIONS

Slice eggplant into 1/4 inch rounds and place in a large, flat pan or cookie sheet. Sprinkle lightly with sea salt and olive oil and broil in oven for 5-10 minutes. Watch carefully so the slices don’t burn! They should be pulpy and slightly browned. Peel skin from eggplant and either eat, compost, or discard.

Cut the eggplant pulp into small pieces and place in a blender or food processor. Add the tahini, a dash of sea salt, herbs, lemon juice, and combine thoroughly. If your mixture is too thick, add a bit of water until it becomes creamy and smooth. Pour into a bowl, cover tightly, and refrigerate for 2-3 hours.

Serve with sliced vegetables of your choice, and gluten-free bread or toast points. To make toast points, slather bread with a liberal amount of olive oil or vegan butter/margarine. Sprinkle with chopped thyme and granulated garlic. Broil in oven until the toast is brown and slightly crispy around the edges. Cut the toast in half and serve!

This recipe serves 2-3 people. If you have more guests, feel free to increase ingredient portions accordingly. Great as either a main or a side dish. Get creative! You can add falafels, hummus, or other Middle Eastern cuisine to make a larger meal. Keeps well in your refrigerator for several days. Homemade baba ghanoush is so much more delicious than the store-bought variety! Once you’ve prepared this version, we feel confident you’ll agree.

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Red Beans and Cauliflower “Rice”– Vegan, Gluten-Free, and So Easy to Make!

Sometimes, you want to whip up a delicious, filling vegan meal without a lot of fuss and expense. Maybe you have less than an hour to prepare a dish that your whole family — or table of friends — will love. Never fear! This stellar red bean-based dish utilizes cauliflower “rice.” In other words, the finely shredded cauliflower looks like rice, and its texture is quite similar. You and your guests will be amazed! The whole process is much easier than you might think. Here’s how:

INGREDIENTS

2 tablespoons olive oil
1/3 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green, red, or yellow bell pepper
1 large head cauliflower, chopped
3 15-ounce cans of red beans, drained and rinsed
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
Optional garnishes: chopped cilantro, avocado, sliced jalapenos, chopped arugula, chopped tomatoes, salsa, diced scallions, etc.

INSTRUCTIONS

Heat the olive oil in a large frying pan and add chopped onions. Fry onions on medium heat for about five minutes until they become translucent. Add chopped pepper and celery and continue frying for 5-10 minutes until vegetables are cooked through. The aroma will be heavenly! Meanwhile, place cauliflower chunks in food processor and grind them until they attain a granulated, slightly powdery consistency. You won’t believe they aren’t actually rice! Add the cauliflower “rice” to vegetables, along with the red beans and spices. Fry for another 10-15 minutes, stirring frequently. You can adjust the seasoning level according to your individual tastes. We like ours spicy, but you may feel differently. Experiment and enjoy!

This delightful dish pairs well with gluten-free corn tortillas and an almost endless variety of toppings. We garnished ours with sliced avocados, chopped cilantro, and thin slices of jalapenos and were delighted with the results. Other topping choices include chopped tomato, scallions, salsa (homemade is best) and chopped arugula. Use your imagination! You can also enjoy this dish with gluten-free, vegan beer or wine (check www.barnivore.com to see if your beverage is vegan).

Your simple, but scrumptious meal will serve 4-6 hungry people. You can store it in your refrigerator, reheat the leftovers, and enjoy them for a couple of days. They will taste just as delicious as before! The dish is amazingly filling and satisfying, and your guests will be delighted by its robust flavor. You’ll want to make it again and again! Be sure to save room for dessert.

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Mango Chili Soda Recipe {Vegan, Gluten-Free and Organic}

Soda doesn’t have to be nasty colas with high fructose syrup, it can be delicious beverages that can be a special treat, without feeling gross after you drink it. One of our favorite discoveries is Nature’s Flavors, which crafts USDA Certified syrups with no toxins, chemicals, or synthetics. Their syrups are vegan, gluten and alcohol-free, as well as kosher.

While they have many flavors, their mango chili syrup caught our attention because we love the mix of sweet and spicy. Here is our favorite recipe for mango chili soda.

Vegan, Gluten-Free and Organic Mango Chili Soda

1 cup of filtered water
1 cup of organic, vegan sugar
1/2 cup Natures Flavors mango chili syrup

Bring all of the ingredients to a boil in a heavy saucepan, then turn down the heat to low-medium, letting the syrup simmer until it’s reduced to about half of it’s volume. Remove from the heat and let it cool. Transfer it to a glass bottle with a tight seal. When ready to serve, combine syrup with carbonated water over ice. Start with a few tablespoons, taste, and add more if you’d like a stronger taste.

To add to this soda, consider additions such mint or blackberries to add a unique flavor to the beverage.

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Gluten-Free Vegan Hot Cocoa Mix

This homemade vegan hot cocoa mix is not only gluten-free and vegan, but it’s also raw and organic! Just the thing for a winter’s day – or any day! Here’s how to make this delicious, and oh-so-good for you homemade vegan hot chocolate mix:

2 parts raw, organic almond butter

2 parts aw organic cacao powder

1 part organic, vegan sugar

Place all ingredients in a food processor and pulse until of uniform consistency.

Store in cool, dry place.

To make hot chocolate, simply put 2-4 tablespoons of mix in a cup, and add boiling water.

Yum!

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Really Easy Vegan and Gluten Free Peanut Butter

Did you know that it is really easy to make your own peanut butter? It is! And best of all, you can control what does, or doesn’t go into it. While we are going to give you an easy recipe to make a basic peanut butter, there is a lot of room to get creative and play around with what you add!

Vegan and Gluten-Free Peanut Butter

16 ounces of dry roasted peanuts
4-6 tablespoons peanut oil
Sea salt to taste (optional)

Grind peanuts in a food processor until they are finely ground. Keeping the processor running, slowly add the peanut oil until desired consistency is reached. Mix in the salt to taste.

Store peanut butter in an airtight container in the refrigerator.

You should plan on using this delicious peanut butter within a few weeks as, like an good unprocessed food, it has a short shelf life!

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