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!