Category Archives: vegan

Our Vegan, Gluten-Free Hearty Lentil and Mushroom Shepherd’s Pie is a Winter Feast

Brrrrrr! It’s getting cold outside, and we’re craving comfort food! Shepherd’s Pie is an excellent meal for these chilly nights. It’s packed full of lentils and potatoes, combined with mushrooms and spinach, and served on top of gluten-free breadcrumbs. We made this hearty offering as a main dish for our recent Thanksgiving dinner, but it’s also perfect for the December holidays. You’ll feel pleasantly full in no time, ready to brave the cold winds.

INGREDIENTS

8 russet potatoes
2 tablespoons vegan butter or margarine, such as Earth Balance
1/2 cup rice milk
Sea salt to taste
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3/4 cups cremini mushrooms, chopped
3 1/2 cups cooked lentils with a bit of leftover liquid
2 tablespoons dry red wine (optional)
1-2 tablespoons tamari (Don’t use soy sauce, as it contains wheat)
2 tablespoons seasoning blend (We used Bragg, with great results)
1/2 teaspoon dried thyme
fresh ground pepper to taste
3 tablespoons cornstarch
1 cup spinach or arugula leaves
1 cup fresh gluten-free breadcrumbs
Dried oregano for topping

INSTRUCTIONS

Boil the potatoes until soft and remove the skins. Mash the potatoes in a large bowl with the rice milk and vegan butter or margarine. Cover your mixture and set aside.

Sauté the onions in olive oil in a medium-sized frying pan. Cast iron is best. When the onions are translucent, add the garlic and mushrooms and continue sautéing until they are golden and the mushrooms are cooked through, but not mushy.

Add the lentils and their liquid and simmer. Stir in the optional wine, tamari, seasoning blend, thyme, and pepper. Cook for about five minutes on medium heat, then add cornstarch. Toss in spinach and cook until the leaves are just beginning to wilt. Continue stirring until all ingredients are thoroughly combined.

Scatter the breadcrumbs across the bottom of a two-quart baking dish. Ladle the lentil mixture inside, smoothing it to make sure the surface is even and free from lumps. Spread the potato mixture across the top and sprinkle with a bit of additional thyme and/or oregano.

Bake in a pre-heated, 400-degree oven for 30-35 minutes. The edges of the potato mixture should be browned and slightly crispy. Cut into wedges and serve! This dish is great with a salad or a variety of other holiday or non-holiday sides. Serves about 8 hungry guests. You can refrigerate any leftovers in a secure container for up to three days. Happy winter, and be sure to stay warm out there!

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Vegan, Gluten-Free Chocolate Chip/Hazelnut Cookies Are a Holiday Treat

Thanksgiving is barely behind us, and we’re already thinking about all the cookies we’re going to eat in December. Really, is it even the holiday season without cookies? It’s the time of year when you’re most tempted to stray from a vegan, gluten-free diet, because most of the offered desserts are packed with dairy and wheat. Still, there is no reason why you should miss out on the fun, just because you’re trying hard to be healthy. These cookies aren’t exactly a diet food, but they are vegan, gluten-free, and delicious!

INGREDIENTS

1 2/3 cups raw hazelnuts
1 cup rolled oats
3/4 cup gluten-free baking flour (we swear by Bob’s Red Mill)
1/3 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup coconut sugar
t teaspoon baking soda
1/8 teaspoon sea salt
1/4 teaspoon xanthan gum
1/4 teaspoon ground cinnamon
1/2 cup real maple syrup
3 tablespoons unsweetened non-dairy milk, such as almond or coconut
2 tablespoons coconut oil, warmed to room temperature
2 teaspoons vanilla extract
2/3 cups dark, unsweetened chocolate chips (check label to make sure they don’t contain dairy products)

INSTRUCTIONS

Toast hazelnuts in a dry pan on your stovetop for about five minutes. Push them around a bit to make sure they don’t burn. Remove from burner and set aside to cool. Roll hazelnuts in your hands to remove as much of the skin as possible. It’s okay if some of the skin still remains.

Place the hazelnuts in a blender or food processor and pulse until the nuts become a fine meal. Meanwhile, combine the dry ingredients in a mixing bowl, stirring until they’re blended. Pour the dry ingredients into the blender or food processor and pulse together. Add the wet ingredients and continue blending.

The mixture will be quite thick, so add a bit more plant milk if necessary. When you’re finished blending, transfer the batter into a mixing bowl and add the chocolate chips. Chill the dough in your refrigerator for at least half an hour, grease a cookie sheet with some coconut oil, and preheat your oven to 350 degrees.

Remove the batter from the refrigerator and scoop dough with tablespoon, one mound at a time, onto the cookie sheet. These cookies don’t spread much, so don’t worry if they are close together. You can press down their surfaces with a fork to make a nice, textured effect. Bake for about 10-12 minutes, until the edges are slightly browned. Your kitchen will smell divine.

Makes about two dozen cookies. You can invite the whole gang over for a holiday treat, and they won’t have any trouble devouring every bite! Cookies keep well, covered, for 2-3 days, but are unlikely to last that long. Enjoy your holiday, no matter what you celebrate!

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Roasted Brussels Sprouts With Dried Cranberries and Hazelnuts For Your Holiday Feast

Many of us have unpleasant childhood memories of being forced to eat Brussels sprouts. Such a mindset is unfortunate because, cooked properly, this cruciferous vegetable is both tasty and nutritious. Many chefs are beginning to appreciate the flavor of the oft-maligned Brussels sprout, so the tide is slowly turning in its favor. Our delicious vegan, gluten-free recipe utilizes dried cranberries, orange zest and toasted hazelnuts to create a taste sensation. You’ll be proud to showcase this offering on your Thanksgiving table. It’s crunchy yet tender, with a hint of sweetness, and packed full of vitamins. The hazelnuts add a bit of protein to our elegant side dish. Yum!

INGREDIENTS

2 pounds Brussels sprouts, with excess peels and stems removed
2 tablespoons olive oil
1/2 teaspoon coarse sea salt
Freshly ground black pepper
1/4 cup dried cranberries
1/3 cup roasted, chopped hazelnuts
zest of one orange

INSTRUCTIONS

Preheat your oven to 425 degrees. Wash the Brussels sprouts thoroughly, then cut them in half and chop off the stems. Arrange the Brussels sprouts on a cookie sheet or large rectangular pan and toss them with olive oil, salt, and black pepper. Place the cookie sheet or pan in oven and roast for about 20 minutes. Flip the Brussels sprouts periodically with a spatula, then return the pan to the oven. They should achieve a lovely brown color.

Meanwhile, either roast the hazelnuts in your oven in a separate pan, or fry them on your stovetop in a small amount of olive oil. Do not burn them! Remove the hazelnuts from pan and crush them into coarse chunks. Grate the skin of one orange into a bowl to make zest. Toss the hazelnuts, orange zest, and dried cranberries in with the Brussels sprouts and combine everything thoroughly.

Return the pan to your oven and roast for another 5-10 minutes. The Brussels sprouts will achieve a dark brown hue and be slightly crunchy on the outside, but soft on the inside. Remove your concoction from the oven and place the contents into a festive bowl. Give them another toss or two and serve!

This dish pairs well with just about anything you’d like to serve for a holiday meal — squash, pumpkin pie, lentil loaf, sweet potatoes, etc. The possibilities are limited only by your imagination. It serves 4-6 guests, depending on everyone’s hunger level, and keeps well in the refrigerator for up to four days. Happy feasting, and enjoy your holiday, no matter what you celebrate.

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Gluten-Free Vegan Vichyssoise for National Vichyssoise Day (Includes Instant Pot Directions)

This vegan vichyssoise is naturally gluten-free, and just in time for National Vichyssoise Day! Of course, vichyssoise is also known as potato leek soup, because, well, it’s primarily made with potatoes and leeks! But it is also often made with butter and cream, which are decidedly not vegan. This vegan version is just as full flavored, and easy to make!

This soup can be served either hot, or, as is more traditional, chilled.

Gluten-Free Vegan Vichyssoise for National Vichyssoise Day

Note that these measurements are guidelines; people’s vichyssoise tastes vary – some like it more potatoey, some like it more leeky, some thicker, some thinner, some creamier, some less creamy. Play around with this until you have it just the way you like it.

2 to 3 leeks, thinly sliced (only the white and palest green part)
4 potatoes – we use 2 russet and 2 yukon gold to give it a buttery flavor
4 cups vegetable broth or vegan “no chicken” chicken broth
1 cup unsweetened vegan creamer such as Nut Pods or Ripple OR full-fat coconut milk
2 Tablespoons olive oil
2 Tablespoons vegan butter such as Earth Balance (optional)
salt to taste
pepper to taste

Heat olive oil in a large saucepan over medium heat, and saute the leeks until they are tender. Add in all of the rest of the ingredients except the cream, and simmer, covered, until potatoes are very soft, about 15-20 minutes.

Remove from heat, and with a stick blender puree everything (this is where you would add the vegan butter if you are using it), slowly pouring in the cream until the desired consistency and level of creaminess. If you don’t have a stick blender, let the mixture cool a bit and then put it in a blender or food processor.

If you are going to serve it warm, serve immediately, topped with chopped chives (optional). Otherwise chill, covered, in the refrigerator, until cold.

Instant Pot Directions

Heat olive oil in Instant Pot using Saute – Low. Add leeks and saute until tender. Turn Instant Pot off, and add in all of the rest of the ingredients except the cream. Lock on lid, and cook on Manual 5 minutes. Quick release, open the Instant pot, and puree the contents with a stick blender (add in the vegan butter here if you are using it), slowly pouring in the cream until it achieves the desired consistency. If you don’t have a stick blender, let the mixture cool a bit and then put it in a blender or food processor.

This makes a yummy lunch served with a salad and a gluten-free baguette. It also makes a lovely first course for dinner.

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Vegan Gluten-Free No-Bake Pumpkin Cheesecake #2

This is a variation on our other vegan pumpkin cheesecake (yes, also gluten-free). The differences are in the crust, and in the method and time it takes for it to set. Either will be a wonderful addition to your Thanksgiving or other holiday table, or just because!

Our other gluten-free vegan cheesecake recipe is here. And, of course, this is why this second vegan pumpkin cheesecake is called “Vegan Gluten-free Pumpkin Cheesecake #2”.

Vegan Gluten-Free No-Bake Pumpkin Cheesecake #2

INGREDIENTS:

CRUST:

2 3/4 cups macadamia nuts
pinch of sea salt

OR

1 vegan, gluten-free graham cracker style pie crust of your choosing

FILLING INGREDIENTS

1 1/2 cups raw cashews, soaked in water overnight OR soaked for 1 hour in boiling water
1/3 cup pumpkin puree
pinch of sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract
2 Tablespoons fresh lemon juice
1/3 cup full-fat coconut milk
1/2 cup maple syrup or brown rice syrup
4 Tablespoons tapioca flour (also called tapioca starch)

INSTRUCTIONS

To make the crust, blend macadamia nuts with dash of salt until finely ground, but do not go to the point of making a paste or nut butter! The crumbs should be fine, and should hold together when pressed together. Press into 9″ pie pan and chill in refrigerator while preparing the filling.

Drain the cashews, then place them into a food processor with the S blade, or a strong blender.

Mix the lemon juice, coconut milk, and maple syrup together and pour half of the mixture into a separate bowl and set aside. Add the other half, along with the pumpkin, vanilla and spices to the cashews and process until smooth.

Pour the liquid that you set aside into a small saucepan, reserving two tablespoons in the bowl. Do not heat the saucepan yet.

Mix the tapioca flour into the reserved liquid in the bowl and mix until no longer lumpy (it will be quite thick).

Heat the saucepan, and when the liquid in the saucepan is warmed (don’t let it boil) remove it from the heat, pour a bit of it into the tapioca mixture, mix it until it is smooth, and then scrape it all back into the saucepan and heat over low heat until smooth and the consistency of peanut butter.

Scrape the mixture from the saucepan into the food processor/blender, and blend everything together until smooth and creamy. Pour into prepared pie shell.

vegan pumpkin cheesecake gluten free

Refrigerate at least a few hours, although it will get firmer if you refrigerate it overnight.

Sorry that the below picture isn’t prettier, we forgot to take a picture until it was almost all gobbled up! But at least you can see the consistency!

vegan pumpkin cheesecake gluten free

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Pepper, Peanut, and Potato Sabzi: A Simple But Elegant Meal With an Indian Flair

You’re faced with a dilemma: you want to eat an elegant international meal, but you don’t have much time and/or cash on hand. What’s a hungry gourmet to do? The answer is simple — whip up a platter of our vegan, gluten-free Pepper, Peanut, and Potato Sabzi! Though it looks deceptively like a simple, stir-fried dish of potatoes and peppers, once you experienced your first bite, you’ll know there is something special going on. The exotic flavor comes from the addition of cumin and fennel seeds, spices that are popular staples in Indian cuisine. The peanuts add protein, and the potatoes are hearty and filling. Just perfect for these chilly autumn nights!

INGREDIENTS

2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 small yellow onion, chopped
1 large russet potato, chopped
2 medium-sized bell peppers, chopped (red is best, but you can also use yellow, orange, or a combination)
1 teaspoon sea salt (NOT iodized!)
1/4 cup roasted, unsalted peanuts, chopped
1 tablespoon fresh lime juice (about half a lime)

OPTIONAL INGREDIENTS

chopped cilantro
hot sauce
extra lime juice
tortillas
cooked basmati rice

INSTRUCTIONS

Heat olive oil in a large skillet on medium heat setting (cast iron is best). Add the cumin seeds and cook for a minute or so until they start to turn brown. Stir in the fennel seeds and onion and continue cooking for about 4-6 minutes. Be sure to stir frequently!

Stir in potato and distribute evenly across the bottom of the pan. Cover the pan and cook for about 10 minutes until the potatoes begin to soften. It’s okay if they’re a bit browned in spots. Stir in the sea salt and bell pepper. Cover the pot again and cook until peppers are cooked through (about 5-7 minutes). Ideally, the peppers should be lightly charred on the bottom, but not burned. You can peek occasionally to make sure.

Stir in the peanuts and lime juice and cook, uncovered, for another couple of minutes. Remove the pan from the burner, and ladle the contents onto several plates. That’s all there is to it! You can garnish with hot sauce, cilantro, extra lime juice, or whatever your heart desires. Also, this mixture can be served over basmati rice or corn tortillas if you want to get really fancy. But it’s perfect all on its own!

Serves 3-4 guests. Leftovers keep well in the refrigerator for 2-3 days and taste great reheated. We guarantee that you’ll love this inexpensive but exotic and delicious meal.

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Vegan Indian Pudding Just in Time for National Indian Pudding Day

This gluten-free vegan Indian pudding recipe is just in time for National Indian Pudding Day! Some of us here at the Happy Gluten-Free Vegan grew up in New England, and fondly remember enjoying bowlfuls of warm Indian Pudding. Of course, back then it wasn’t vegan, and so when we realized that today (November 13th) is National Indian Pudding day, we had to post this vegan Indian Pudding recipe!

According to NewEngland.com, Indian Pudding evolved from hasty pudding, the recipe for which early colonial settlers brought with them. But because the wheat flour with which hasty pudding is made was scarce, they started using cornmeal, which they called Indian flour, and which was plentiful as it was a Native American staple.

Here is a tale recounted in our well-loved, well-worn copy of Yankee magazine’s Favorite New England Recipes, alongside the Indian Pudding recipe:

As in the 1800’s our new country became more and more prosperous, it attracted certain groups of wanderers who brought with them an atmosphere of mystery, a flair for colorful clothing, and a sorcerer’s skill in extracting money from the pockets of the yokels.

These were the gypsies following a path that had started somewhere in northern India and that led them to the farm of the mother of Minnie Smith of West Franklin, New Hampshire. Among their gifts to her were a recipe and a story.

“When I was a small girl, my mother consented to let a band of gypsies pitch their tents on the lower part of her land.

Toward morning a young gypsy came to our door. He begged Mother to let him bring his young wife to our barn, as she was already in labor, and their tents leaked. My mother told him to bring his wife to the house.

The gypsy girl was tucked up in Mother’s bed, warm and comfortable, and tenderly cared for. Mother was obliged to act as both midwife and doctor. When daylight came, there was one more gypsy to join the band.

The gypsies were so grateful to Mother for her kindness that they tried to do all kinds of helpful things. One of them brought her a dish of their wonderful Indian pudding, made over their campfire. When they asked her what else they could do for her, she said that if they would give her the pudding recipe, that was all she could ask. So, years ago, she wrote down the rules given her by a grateful gypsy.”

yankee magazine favorite new england recipes indian pudding

yankee magazine favorite new england recipes

As you can see, the Indian pudding recipe given to the narrator’s mother by the gypsies is decidedly not vegan. So here is the recipe for vegan Indian Pudding, which also just happens to be gluten-free.

Gluten-Free Vegan Indian Pudding

2 cups non-dairy milk (almond, soy, or coconut will work best)
1/4 cup molasses
1/4 cornmeal
1 to 1 1/2 tsp cinnamon
1/4 tsp nutmeg
dash of salt

Heat the milk and molasses in a medium saucepan until it just starts to boil, and then whisk in the cornmeal and the rest of the ingredients. Simmer while whisking until the mixture thickens to the point that it is like frosting (that’s how we judge it – could I frost a cake with it if I wanted to?)

Pour into a greased casserole dish (solid coconut oil is good for this) and bake at 300° for about an hour or so until done (the edges will be brown, the center may or may not be firm at this point – in part it depends on how you like it).

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The Best Pumpkin Cheesecake You’ve Had in Your Life Just Happens to be Vegan and Gluten-Free!

There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.

CRUST INGREDIENTS

1 cup packed medjool dates, chopped
1 1/2 cups raw walnuts
pinch of sea salt

FILLING INGREDIENTS

1 1/2 cups raw cashews
1 small lemon, juiced (about 2 tablespoons lemon juice)
1/3 cup full-fat coconut milk
1/2 cup pure maple syrup
1/3 cup pumpkin puree (about 1/3 small can)
pinch of sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract

OPTIONAL TOPPINGS

vegan whipping cream
additional chopped walnuts and/or pecans

INSTRUCTIONS

Pour cashews into a container filled with boiling water and let them soak, uncovered for one hour. Meanwhile, chop the dates and place them into a blender or food processor. Blend them until they turn into a thick paste. You may need to add a bit of water for smoothness.

Remove dates from blender or food processor and set aside. Wash and dry the interior, then pour in walnuts. Blend until they achieve a fine consistency. Add dates to the walnut mixture and blend together for a couple of minutes. They will be sticky, so add a little more water if necessary. Be careful — you don’t want your crust to be runny!

Press your mixture into a round cake pan or deep pie pan and spread thoroughly. Use a large spoon to tamp down the surface. Set the pan aside and prepare filling ingredients.

Wash and dry blender or food processor one more time. Drain the cashews, then place them into blender/food processor. Add the coconut milk, pumpkin puree, maple syrup, lemon juice, vanilla extract and spices and blend for 2-3 minutes. The mixture should be creamy and frothy. Pour it over the pie crust, making sure it is evenly distributed.

Place the pan in your freezer for 3-4 hours. Remove, thaw slightly, and dig in! You can top your creation with additional chopped walnuts and/or vegan whipping cream if you desire. But this cheesecake tastes heavenly all on its own!

Serves 4-6 people. Guests will be your friends for life. This is the best cheesecake you’ve ever tasted, guaranteed. You’ll want to make it again and again. It’s an excellent Thanksgiving dessert, and we’ve been known to have it for breakfast (but don’t tell anyone). Leftovers can be frozen for several weeks, and keep well in the refrigerator for 3-4 days. Don’t expect them to last that long.

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Delicious Vegan, Gluten-free, Tofuless Quiche using Just Egg!

A vegan quiche that is also gluten-free and doesn’t use tofu?? Yes!! As regular readers of this site know, we’ve been doing a lot of experimenting with Just brand’s Just Egg. First we made vegan egg bites in our Instant Pot, and then we took it a step further and made stuffed vegan egg bites (also in our Instant Pot)! Now we are going to tell you how to make an amazing, delicious, 100% vegan, 100% gluten-free quiche with Just Egg! In fact, other than a tiny bit of soy lecithin, this vegan quiche is also soy-free!

[You can find those vegan egg bite recipes here: Original vegan egg bites recipe, and meatball-stuffed vegan egg bites recipe.

First, for those of you wondering what is in Just Egg, here is the ingredients list for Just Egg:

Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative)

If you are unable to find Just Egg in the store (although it’s sold widely now, not just at Whole Foods and Natural Grocers, but also at King Soopers, Safeway, and Sprouts, to name a few), you can buy Just Egg on Amazon.

Ok, so on to our recipe!

Vegan, Gluten-free Quiche using Just Egg

Ingredients

One gluten-free pie crust (we buy them frozen, but you can also get the King Arthur gluten-free pie crust mix on Amazon, and it’s vegan)

1-2 bottles of Just Egg (how many will depend on the size of your pie crust and how much space the other ingredients take up in your pie crust)

1/2 medium onion, chopped

3/4 cup sliced mushrooms

1/2 cup broccoli florets

1/4 cup vegan bacon bits (optional – take care if you are sensitive to soy as many are made from soy)

1/3 cup shredded vegan cheese (optional)

Salt and pepper to taste (or not at all)

Directions

Preheat oven to 300° (yes, 300° – that is not a typo)

Saute the mushrooms in a bit of olive oil or water until they are limp. You can also throw the onions in and cook them until they are translucent, if you want, but that is optional (it depends on how you like your onions).

Spread the mushrooms, onions, and broccoli (and any optional ingredients) over the bottom of the pie crust.

Shake the first bottle of Just Egg very well and pour it over the other ingredients in the pie crust. If the mixture does not fill the crust, top it off with the other bottle of Just Egg.

Put the quiche in the 300 degree oven for 40 minutes. Then, keeping the quiche in the oven, turn the oven up to 350°, and cook the rest of the way – about 20 minutes. The quiche is done when a knife inserted in the middle comes out clean. NOTE: Depending on your oven and your altitude, you may need to cover the edges of the crust to keep them from getting too dark while the quiche is cooking to completion

Enjoy!

vegan gluten free soy free quiche

Delicious Vegan, Gluten-free, Tofuless Quiche!

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Herb Tofu Scallion Spread is Gluten-Free, Vegan, and Delicious on Crackers or Bread

You’ve undoubtedly had the disheartening experience of going to a potluck and encountering a slew of dairy-based dips and spreads. This can be frustrating if you’re doing your best to follow a vegan, gluten-free diet. Don’t despair! Here is a delicious, creamy spread you can make from tofu that tastes just as good as the dairy-based variety! Even your non-vegan friends will love it. They may even beg you for the recipe. The spread is healthy, since it utilizes basil and Italian parsley, herbs that are rich in vitamin C. The tofu adds protein and calcium. Much healthier than your average spread, and so easy to make!

INGREDIENTS

2 cloves garlic, minced
1/2 cup chopped scallions
1/2 teaspoon olive oil
1/4 teaspoon red pepper flakes
1 14-ounce package of firm tofu, drained
2 teaspoons white miso (make sure it doesn’t have soy sauce, which contains wheat)
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
3 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/4 cup water

OPTIONAL INGREDIENTS

black olives
capers
sliced zucchini
salad mix
carrot sticks
gluten-free crackers or bread

INSTRUCTIONS

Heat the olive oil in a small frying pan on medium setting. When oil is hot, add chopped garlic and fry for about one minute. Pour in scallions and red pepper and continue frying for about 2-3 more minutes, until the scallions are bright green. Remove from the burner and set aside.

Crumble tofu into a blender or food processor. Add the basil, parsley, sea salt, lemon juice, miso, and water (try less than 1/4 cup of water at first, then add more if mixture is too thick). Pour in the scallion/red pepper/garlic mixture and continue blending until your mixture is creamy and frothy. Scoop mixture out of the blender or food processor and transfer to a medium-sized bowl.

Serve with crackers, wedges of gluten-free bread, and condiments like black olives, capers, salad mix, carrot sticks, zucchini slices, etc. Really, the possibilities are endless. You can make an entire meal out of this tofu spread if you so desire. It’s much heartier than you might imagine.

Serves about 4 people, depending upon whether you transform this spread into a main dish or serve it as an appetizer. You can cover leftovers and store them in your refrigerator for up to three days. You don’t need to tell anyone that it’s made from tofu — unless you feel like it, of course. Your friends will be astonished! You’ll want to make this simple but elegant spread again and again.

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