Tag Archives: gluten-free

Recipe: Soup in the vegan lunchbox

posted by ebean

This recipe was inspired by The Vegan Lunchbox’s “Roasted Tomato Basil Soup”.  It is quick, easy, and tasty!

Tomato Soup
Ingredients:
1 can of tomato sauce, or tomato of some form (whatever you have in your cabinet)
1/2 can of pumpkin puree
Olive oil
Salt
Onion
Garlic powder
Cayenne
2 cups fresh basil leaves
Dried thyme

Directions:
Saute onions in olive oil.  Once translucent, add all the other ingredients to taste.  Use hand blender to blend the soup a little.  Bring to boil and the let simmer.  Eat it, yum!

Recipe: DIY Moo-Free Creamery

posted by freebean

With the stock market plummeting, I was in the mood for a little creamy goodness to help shift my mood and with a little inspiration from seabean’s sustenance post… et voila I decided to DIY myself some moo-free almond milk.

Ingredients:

  • 1 cup soaked raw almonds (soaked 4-8 hours)
  • 4 cups water
  • Pinch of sea salt
  • 1 T non-alcohol vanilla extract
  • 3 T maple syrup

Steps:
1- In a blender, at medium, then high speed, blend soaked almonds, water, and sea salt until smooth.

2- Pour through a strainer to separate pulp.

3- Pour liquid back in the the blender and blend in vanilla extract and maple syrup until smooth.

4- Pour yourself a glass. Enjoy. Share some with a special someone and/or save the rest in an airtight container in the fridge.

Valentine’s Cupcakes gone bad, then good again

Posted by ebean

The plan seemed simple enough:  make some cheesy Valentine’s Day themed cupcakes.  What ensued was a long and arduous escapade topped off with a happy cupcake ending.

Step 1:  Find Supplies
This should have been easy.  This is New York!  But no.  I didn’t have a recipe, but wasn’t about to trek all the way back home and then all the way out again.  I was confident that we had all baking basics (flour, sugar, oil, baking powder and soda, vanilla extract, margarine [soy], salt, eggs) except for milk (soy), cupcake cups, and corny red sprinkles for the top.  Three stores later, I headed home without the red sprinkles.

Step 2:  Secure Recipe
Ugh.  Why do frosting recipes always seem to include so much butter?  I settled on a vegan cupcake and frosting recipe from How it All Vegan.

Step 3:  Make Cupcakes
I was a bit sad I didin’t have any egg replacer.  I kept thinking about how in a way I was making meat cupcakes–yuck!  But, finally convinced myself that most cupcakes are made with eggs and it would be okay.  I used a gluten free pancake and baking mix for the flour.  So at least they were gluten and dairy free… What does “just mixed” mean really?

Step 4:  Make Frosting
A complete disaster.  I read “2 cups soy milk” when it was actually 2 tablespoons.  I tried to drain it out, then had to creamy it up.  Not exactly a marketable consistency, but it tasted yummy with lemon juice and strawberries.

Step 5:  Taste Test
Surprisingly delicious.

Vanilla Cake
From How it all Vegan

Ingredients

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup dry sweetener
  • 3/4 cup soy milk
  • 2 tsp vanilla extract
  • 1/4 cup oil
  • egg replacer (equal to 1 egg)

Directions
Preheat oven to 350.  Mix dry ingredients, then add wet ingredients. Mix until “just mixed”.  Pour into cake pan or cupcake cups and bake for 25 – 30 minutes.  Check with toothpick to see when done.  Let cool before frosting.

The Easiest Peanut Butter Cookie Recipe Ever (and it’s vegan & gluten-free too!)

Posted by ebean

This is just about the easiest cookie recipe I have ever used.  The original inspiration is from the Country Life Vegetarian Cookbook.  I like to make my peanut butter cookies with chocolate or carob chips, gluten-free, and sugar/honey free…

Peanut Butter Chip Cookies

Easy pleasy vegan gluten-free peanut butter chocolate chip cookies

Easy pleasy vegan gluten-free peanut butter chocolate chip cookies

INGREDIENTS:

  • 3/4 c.  Maple, Agave, Brown Rice Syrup, or Honey (I read somewhere that honey inhibits protein absorption in vegans.  It scarred me.)
  • 2 tsp. Vanilla extract
  • 3/4 tsp. Salt
  • 1 1/2 c. Peanut Butter (Organic or natural without partially hydrogenated oils!)
  • 1/4 c. Oil
  • 1 c.  Whole wheat flour (I used rice flour to make it gluten-free.)
  • 1 c.  Oat flour (Again, I went gluten-free and used a really good gluten-free pancake & waffle mix by Cherrybrook Kitchen.)
  • Optional chocolate or carob chipsGluten-free dreams

DIRECTIONS:

Preheat oven to 350F.  Mix all ingredients together in a bowl.  Form dough balls with your hands that are a little smaller than a golf ball.  But really, you can make the cookies whatever size you want as these won’t spread.  Place balls of dough on an oiled cookie sheet or parchment paper.  Smash each ball with a fork.  Bake for about 15 minutes, more or less.  Yum!

Barak-li Peanut Soup (I couldn’t resist)

posted by ebean

Even though the best cookbooks are usually the ones that make you drool over awesome flicks, How it all Vegan by Tanya Barnard and Sarah Kramer is a must-have.  Alas, the aspiring vegan or health buff must conjure up their own imagery to accompany the amazing recipes, however, those who persevere are amply rewarded.  I have had my copy for a few years now and it smells like a heavily used cookbook should — an odd mix of all things spilled on it in the process of making wonderful food.

The Ginger Peanut Soup is one of my favorite recipes.  I have adapted it a bit…
There is no relation to the President except that Barak sounds like the first part of broccoli.  Just so you know.

Broccoli Peanut Soup

Barak-li Peanut Soup

Barak-li Peanut Soup

Broccoli (stem and florets, chopped)
Onion if you have it, chopped
Ginger (fresh is best, but I used powder)
Garlic (as much as you can handle)
Cayenne
Salt
Pepper
Oil
Water
Can of tomatoes (diced, crushed, sauce, whatever you got.  28 oz is ideal.  if you only have a small can, substitute water)
5 HEAPING tablespoons of peanut butter (organic and salmonella/partially hydrogenated soybean oil free)

Directions:
In a big pot, saute broccoli, onions, ginger, garlic, cayenne, salt, and pepper in oil.  Add everything else, bring to a boil, then simmer for 20-30 minutes.  Garnish with peanuts.

Have you seen these blogs?

Posted by guest blogger Molly Laurel

Word of caution: I read these blogs everyday, and soon you will too!

www.soulemama.com
A crafty mother of four living in Maine.  She will inspire you through her beautiful pictures, her creative children and her plethora of craft projects.

www.smittenkitchen.com
Woman with tiny New York kitchen still makes the most beautiful food you have ever seen.

www.101cookbooks.com
Healthy recipes that will help you feel like a million bucks.  I feel healthier just looking at her pictures.

Citrus Red Cabbage Salad

My new favorite salad.  Mix and match–the tasty possibilities are endless!

Citrus Red Cabbage Salad

Yum!

Yum!

Ingredients:

  • Red Cabbage sliced thin
    Red cabbage is great because it stays fresh much longer than green lettuce.  If you are lazy, you don’t really have to wash it — simply peel away outside layers.  Plus it helps boost your natural cancer-fighters.
  • Carrots, grated
    Try grated beets too.  And cucumbers.  Yum!
  • Green Onions
    Chop it into small pieces and try to stay away from the white parts (unless you really like them.)
  • Pepitas (pumpkin seeds)
    Or try peanuts.
  • Lemon Juice
  • Olive Oil
  • Salt to taste
  • Honey
    Might not be necessary if you use a beet and/or add pomegranate seeds.

Directions:
Chop cabbage and add to bowl.  Grate carrots and add.  Chop green onions and add.  Top with pepitas.  Squeeze lemon juice over salad (fresh is best).  Drizzle a little bit of olive oil, add some salt, and a drip or honey.  Serve and enjoy!

Purple Power Vegan Hemp Smoothie & why you MUST own a hand blender

I love me a good hand blender

Hand blenders make great pets!

Whether you are a college student, vegan, health-buff, hippie, urban apartment dweller, or fill-in-the-blank-here, a hand blender is a kitchen must.  As a vegan newbie back in college, my good friend and fellow diet converter was the proud and boastful owner of a shiny hand blender.  She’d rant and rave of the glories of the hand blender but it all mostly went in one ear and out the other.  We eventually parted ways, as many friends do, and when the dust settled, I was in a new neighborhood with no local vegan conspirators to handle my blending needs.  Being on a budget sent me to the local Target where I bought a cheap plastic blender that didn’t last more than 6 months.  That and the next few replacement blenders had their share of hummuses (or is it hummusi?), smoothies, margaritas, re-fried beans, dips, spreads, and tapenades.  I couldn’t imagine life without those blissful little blenders.

And then the unthinkable happened.  I received a $50 gift certificate and the inspiration to purchase a hand blender.  Looking back, I can’t recall the “why”, only the “must”.

The Perks of a Hand Blender
1.  Easy to clean
2.  Easy to store
3.  Less dishes to wash
4.  Can stick it directly into mixing bowls, pots, jars, and cups (so you’ll be way more likely to blend things when you know you ought to)
5.  They are shiny

Purple Power Vegan Hemp Smoothie

Hemp Protein Powder Rocks!

Hemp Protein Powder Rocks!

Ingredients:

  • Grape juice or juice (CHECK THE LABEL!  Make sure it does not contain high fructose corn syrup because that is just nasty.)
  • Banana and/or pear (Gives it a nice thick consistency without using yogurt or ice cream)
  • Blackberries, blueberries, or generous handfuls of other miscellaneous berries
  • Manitoba Harvest Hemp Protein Powder (I am not particularly attached to this specific brand, but it is what is on hand at the moment and I like it.  Unlike other protein powders, it is only hemp.)
  • Hand blender (I guess you can use a regular blender)

Directions:

This is not rocket science. Put the bananas and berries into a cup. Add some juice. Add 1-2 spoonfuls of hemp powder. Blend, baby, blend. Enjoy!

Veggie Sushi for you and me

posted by ebean

Veggie sushi with braggs.  Quick, easy, and tasty!

Veggie sushi with braggs. Quick, easy, and tasty!

If you aren’t on the library’s waiting list for Terry and Isa’s new book, Veganomicon:  The Ultimate Vegan Cookbook, you should be!  Brooklyn’s own vegan vixens have pulled together an awesome collection of inspired and inspiring vegan eats and treats that range from quick and delish to muy complicado.

Visit the Post Punk Kitchen for a comprehensive overview of vegan recipes, tip, tricks, and much more!

Read Terry and Isa’s tips and tricks here.

Super Salacious Set Dosa Recipe

posted by ebean

Breakfast of Champions

Breakfast of Champions

I love them, want to make them at home, and don’t really know what I am doing.  I have been experimenting with this recipe that I found online (I adore the internet). Godspeed and keep me updated.


Ingredients:

  • 2 Cups Rice (So far, I have tried basmati, sushi, and short sweet brown.  The basmati worked the best.)
  • 1 tsp Fenugreek Seeds (Bought these at an Indian grocery store.  They won’t taste the same without them.)
  • Salt to taste
  • 1 Cup Poha (These are rice flakes.  I had to go to an Indian grocery store to find them.)
  • Pinch of Yeast
  • 1 Cup Yogurt (Make sure it is plain.  I bet you could use vegan yogurt too.)
  • Oil

Day 1

Soak the rice and fenugreek seeds in hot water for an hour.  I usually use enough water so that there is about an inch over the rice.  Add salt (it takes some trial and error) and poha.  The extra water should be enough to wet the poha.  Blend it all up.  Try to get the batter as smooth as possible.  If it is thick like peanut butter, add some more hot water.  We’re looking for a pancake batter consistency.  If you live in a cold place (i.e. not South India), drop in a pinch of yeast to help the batter ferment.  Cover the batter and put in a warm place overnight. Make sure there is space in your storage container for the batter to grow, because it will!

Day 2

Heat a pan with a little bit of oil, ghee, or butter.  Add the yogurt to the batter and mix really well or blend until yogurt has been incorporated into the batter.  Ladle some batter onto the pan and cook ’em like pancakes.  Just so you know, you’ll probably mess up the first few, but there should be plenty of batter so that it doesn’t matter of you lose a few…  Wait for the uncooked side to bubble, make holes, and look “cooked”.  It will probably take longer than you think.  Flip dosa and let other side cook.  Remove from heat and repeat with the rest of batter.  Note:  The batter is tastier on day 2 or 3.  Garnish, serve, and enjoy!

Learn more:

Dosas– The gluten-free pancake alternative.
Poha – Get some!  We can make some tasty stove-top granola…
Fenugreek Seeds – Amazing health benefits.