Hi all, and thanks for reading my blog! I have actually moved this blog to www.glutenfreesoyfreevegan.wordpress.com, and have added some new features so be sure to check it out:)
peace,
Camille
Wednesday, November 26, 2008
Sunday, November 2, 2008
Chickpea Tangine wth Cinnamon, Cumin, and Carrots
I love this recipe - quick, easy, tasty, and cheap - what could be better?
serves 4. 30min or less.
2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.
recipe adapted from: Vegetarian Times, October 2008
serves 4. 30min or less.
2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.
recipe adapted from: Vegetarian Times, October 2008
Double Coriander Eggplant Tagine
serves 4. 30min or fewer.
Ingredients:
2 Tbs. olive oil
1 large sweet onion, peeled and thinly sliced
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. agave nectar
1/2 tsp. red pepper flakes
1 28-oz can chopped tomatoes
1/4 cup chopped cilantro
Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, agave nectar, and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.
Serve warm over steamed quinoa, brown rice, or alternate grain.
recipe adapted from: Vegetarian Times, October 2008
Ingredients:
2 Tbs. olive oil
1 large sweet onion, peeled and thinly sliced
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. agave nectar
1/2 tsp. red pepper flakes
1 28-oz can chopped tomatoes
1/4 cup chopped cilantro
Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, agave nectar, and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.
Serve warm over steamed quinoa, brown rice, or alternate grain.
recipe adapted from: Vegetarian Times, October 2008
Sunday, October 12, 2008
Broccoli Bean Salad
This recipe was inspired by the Broccoli Raab salad in Veg. Times. It is a surprisingly filling meal.
Serves: 2-4 (depending on how much you each eat!)
Ingredients:
1 kabucha squash
nutmeg
garlic powder
onion powder
black pepper
salt
turmeric
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes
Make squash sticks from kabucha squash.
Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.
Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.
Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)
Serves: 2-4 (depending on how much you each eat!)
Ingredients:
1 kabucha squash
nutmeg
garlic powder
onion powder
black pepper
salt
turmeric
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes
Make squash sticks from kabucha squash.
Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.
Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.
Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)
Monday, October 6, 2008
Popcorn
This recipe is almost too simple to write. Turmeric is a wonderful spice, and so healthy for you, so feel good about eating this tasty snack.
pop pop corn
add olive oil and salt
add liberal amounts of turmeric
enjoy.
pop pop corn
add olive oil and salt
add liberal amounts of turmeric
enjoy.
Tuesday, September 30, 2008
Heirloom Tomato & Sweet Corn Pizzas
Serves 8
This appetizer is a cross between pizza and bruschetta with a colorful heirloom tomatoes added just before serving.
Garlic Pistou
1 head garlic, top trimmed
1/4 cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest
Pizzas
pizza dough
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill
1. To make Garlic Pistou: Preheat oven to 350 F. Wrap garlic in baking paper, bake 40minutes, or until softened. Cool.
2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
3. To make Pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with corn. Bake 15 minutes, or until crisp.
4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
recipe from: Vegetarian Times September 2008
This appetizer is a cross between pizza and bruschetta with a colorful heirloom tomatoes added just before serving.
Garlic Pistou
1 head garlic, top trimmed
1/4 cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest
Pizzas
pizza dough
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill
1. To make Garlic Pistou: Preheat oven to 350 F. Wrap garlic in baking paper, bake 40minutes, or until softened. Cool.
2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
3. To make Pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with corn. Bake 15 minutes, or until crisp.
4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
recipe from: Vegetarian Times September 2008
Tuesday, September 23, 2008
Batter-Fried Cauliflower Pakoras
Prep. Time: 15 minutes
Makes 1 serving.
I made these with broccoli and eggplant - both of which tasted amazing, and I'm about to make some more with the eggplant tonight. My friend says these should be re-named to Broccoli Fried Donuts, you decide.
The recipe suggests serving with hot tea, and ketchup or chutney for dipping.
Ingredients:
about 2 cups of cauliflower florets (or other veggies) sliced into cross sections no more than 1/2 inch thick.
Batter:
1/2 cup all purpose GF flour
1 tsp curry powder
1/2 tsp salt
1/2 tsp baking powder
1/3 cup water
Canola (or other) oil for frying
In a large bowl, combine the flour, curry powder, salt, baking powder, and water to make a smooth, thick batter. It should not be runny. If necessary, add more water 1 to 2 tablespoons at a time. Mix well.
Warm 1/2 inch of oil in a medium skillet on medium heat. The oil is ready for frying when a drop of batter quickly crisps. Coat the cauliflower slices in the batter, and carefully place them in the pan to avoid splashing the hot oil. Don't crowd the pan. Cook until golden on both sides, turning once, for 2 to 3 minutes on each side. Transfer to a paper towel to drain. Serve as soon as possible.
recipe from: Student's Go Vegan Cookbook
Makes 1 serving.
I made these with broccoli and eggplant - both of which tasted amazing, and I'm about to make some more with the eggplant tonight. My friend says these should be re-named to Broccoli Fried Donuts, you decide.
The recipe suggests serving with hot tea, and ketchup or chutney for dipping.
Ingredients:
about 2 cups of cauliflower florets (or other veggies) sliced into cross sections no more than 1/2 inch thick.
Batter:
1/2 cup all purpose GF flour
1 tsp curry powder
1/2 tsp salt
1/2 tsp baking powder
1/3 cup water
Canola (or other) oil for frying
In a large bowl, combine the flour, curry powder, salt, baking powder, and water to make a smooth, thick batter. It should not be runny. If necessary, add more water 1 to 2 tablespoons at a time. Mix well.
Warm 1/2 inch of oil in a medium skillet on medium heat. The oil is ready for frying when a drop of batter quickly crisps. Coat the cauliflower slices in the batter, and carefully place them in the pan to avoid splashing the hot oil. Don't crowd the pan. Cook until golden on both sides, turning once, for 2 to 3 minutes on each side. Transfer to a paper towel to drain. Serve as soon as possible.
recipe from: Student's Go Vegan Cookbook
Monday, September 22, 2008
Twice-Baked Potato Stuffed with Broccoli
Prep Time: 15min
Cook Time: 1hour
Makes 1 serving
1 russet or sweet potato
2 teaspoons olive oil
1 large garlic clove, minced
1/8 tsp red pepper flakes
1/4 bunch broccoli, finely chopped (about 1 cup)
1/4 cup water
salt
Preheat the oven to 400 F.
Wash the potato and pierce the skin in one or two places with a knife to allow steam to escape. Bake for 50 to 60 minutes, or until the inside is soft. Test for doneness by gently squeezing the middle of the potato (use a pot holder). If it gives in easily to your touch, it's done. Remove the potatoes from the oven, and lower the oven temperature to 350 F.
In a med. saucepan, add the oil, garlic, and red pepper flakes. Saute for 1 minute on medium heat. Add the broccoli and stir for 30 seconds. Add the water, cover, reduce the heat and simmer for 10min or until broccoli is tender.
When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the inner part, leaving 1/4 inch of the potato on the skin to strengthen the shell. Add the pulp to the broccoli, blending with a fork until combined. Salt to taste. Refill the potato sheet and drizzle with a small amount of olive oil. Bake 15 - 20 minutes.
recipe from: Student's Go Vegan Cookbook
Cook Time: 1hour
Makes 1 serving
1 russet or sweet potato
2 teaspoons olive oil
1 large garlic clove, minced
1/8 tsp red pepper flakes
1/4 bunch broccoli, finely chopped (about 1 cup)
1/4 cup water
salt
Preheat the oven to 400 F.
Wash the potato and pierce the skin in one or two places with a knife to allow steam to escape. Bake for 50 to 60 minutes, or until the inside is soft. Test for doneness by gently squeezing the middle of the potato (use a pot holder). If it gives in easily to your touch, it's done. Remove the potatoes from the oven, and lower the oven temperature to 350 F.
In a med. saucepan, add the oil, garlic, and red pepper flakes. Saute for 1 minute on medium heat. Add the broccoli and stir for 30 seconds. Add the water, cover, reduce the heat and simmer for 10min or until broccoli is tender.
When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the inner part, leaving 1/4 inch of the potato on the skin to strengthen the shell. Add the pulp to the broccoli, blending with a fork until combined. Salt to taste. Refill the potato sheet and drizzle with a small amount of olive oil. Bake 15 - 20 minutes.
recipe from: Student's Go Vegan Cookbook
Thursday, September 11, 2008
Vegetable Fritters
Another winner from The Gluten-Free Vegan, this recipe goes over great with non-vegans and vegans alike. This recipe makes only a few of these fritters, I generally double or triple the recipe when I make it in order to have enough to feed everyone (and have a few leftovers).
Ingredients:
2/3 cup garbanzo bean flour
5 tablespoons water
1/4 tsp ground cumin
1/4 tsp cayenne (optional)
1/4 tsp ground turmeric
2 tablespoons chopped fresh cilantro
1/2 cup peeled and grated yam
1/2 cup finely chopped onion
2 cloves garlic, chopped
1-3 tablespoons grapeseed or canola oil
1/2 tsp salt (test this, I find these need a LOT more salt)
1/4 tsp freshly ground pepper (or to taste)
In a large bowl, combine the garbanzo bean flour, water, cumin, cayenne, turmeric, and cilantro; with your hands, mix together until very well blended. Add the yam, onion, and garlic, and mix well.
Heat a large skillet over medium-high heat (closer to high than to medium) and pour in 1-2 tablespoons of the oil. When it is hot, scoop about 2 tablespoons of the mixture into your hands and form a ball. Carefully place the ball into the skillet and flatten it to form a patty. Add more balls and flatten them, until the skillet is full. Fry on each side until they are crispy, 6-8 minutes, then carefully flip over and fry on the other side. Remove from the skillet with a slotted spatula and place on a platter. Repeat with any remaining mixture. Season to taste with salt and pepper.
recipe from: The Gluten-Free Vegan
Ingredients:
2/3 cup garbanzo bean flour
5 tablespoons water
1/4 tsp ground cumin
1/4 tsp cayenne (optional)
1/4 tsp ground turmeric
2 tablespoons chopped fresh cilantro
1/2 cup peeled and grated yam
1/2 cup finely chopped onion
2 cloves garlic, chopped
1-3 tablespoons grapeseed or canola oil
1/2 tsp salt (test this, I find these need a LOT more salt)
1/4 tsp freshly ground pepper (or to taste)
In a large bowl, combine the garbanzo bean flour, water, cumin, cayenne, turmeric, and cilantro; with your hands, mix together until very well blended. Add the yam, onion, and garlic, and mix well.
Heat a large skillet over medium-high heat (closer to high than to medium) and pour in 1-2 tablespoons of the oil. When it is hot, scoop about 2 tablespoons of the mixture into your hands and form a ball. Carefully place the ball into the skillet and flatten it to form a patty. Add more balls and flatten them, until the skillet is full. Fry on each side until they are crispy, 6-8 minutes, then carefully flip over and fry on the other side. Remove from the skillet with a slotted spatula and place on a platter. Repeat with any remaining mixture. Season to taste with salt and pepper.
recipe from: The Gluten-Free Vegan
Friday, September 5, 2008
"Vodka" Sauce
Here is a pasta sauce recipe that one of my friends invented. To me it is just plain comfort food.
Ingredients:
1 cherry pepper
1 onion
2 diced tomatoes
1 box of sunshine burgers (these are GF soy free veggie burgers!)
Marinara sauce - most of a jar
1 1/2 - 2 cups of nutritional yeast
Sautée the chopped onion with the cherry pepper. Add 2 diced tomatoes. Break up the sunshine burgers and add them. Add marinara sauce and nutritional yeast. Simmer until sunshine burger is minimal and the sauce is creamy. Add some vegan creamer or rice/almond milk. Salt and pepper to taste. Serve over pasta for a hearty diner.
recipe from: Nick Verrastro
Ingredients:
1 cherry pepper
1 onion
2 diced tomatoes
1 box of sunshine burgers (these are GF soy free veggie burgers!)
Marinara sauce - most of a jar
1 1/2 - 2 cups of nutritional yeast
Sautée the chopped onion with the cherry pepper. Add 2 diced tomatoes. Break up the sunshine burgers and add them. Add marinara sauce and nutritional yeast. Simmer until sunshine burger is minimal and the sauce is creamy. Add some vegan creamer or rice/almond milk. Salt and pepper to taste. Serve over pasta for a hearty diner.
recipe from: Nick Verrastro
Thursday, August 28, 2008
Rice and Beans ala Jack
Ingredients:
your favorite cooked rice
1 can black beans
4 or 5 small sliced tomatoes
sliced sweet onion
1 T olive oil
juice of 1/2 a lime
corn
oregano
cinnamon
cilantro
cayenne
Roast corn with cayenne and cilantro.
Drain black beans. Heat in pot with a dash of oregano and two dashes of cinnamon.
In a separate bowl combine tomatoes, onion, olive oil, and lime juice (you can substitute this for apple cider vinegar).
chop cilantro for topping.
layer rice, black beens, onions, corn, and top with cilantro. enjoy.
recipe from: Jack Kling
your favorite cooked rice
1 can black beans
4 or 5 small sliced tomatoes
sliced sweet onion
1 T olive oil
juice of 1/2 a lime
corn
oregano
cinnamon
cilantro
cayenne
Roast corn with cayenne and cilantro.
Drain black beans. Heat in pot with a dash of oregano and two dashes of cinnamon.
In a separate bowl combine tomatoes, onion, olive oil, and lime juice (you can substitute this for apple cider vinegar).
chop cilantro for topping.
layer rice, black beens, onions, corn, and top with cilantro. enjoy.
recipe from: Jack Kling
Buckwheat Breakfast
Here is a warm breakfast for those days that you need something hearty to start the day.
serves 1
Ingredients:
1/4 cup Buckwheat (yes it is gluten free)
1/2 cup water
almond or rice milk
2 T flaxmeal
1 T flax oil
spoonful of nut butter
maple syrup to taste
Cook buckwheat with water for 20 minutes (the same way you cook rice or quinoa). When buckwheat is done add almond milk until you reach desired consistency. Then add flaxmeal, flax oil, nut butter, and maple syrup to taste.
recipe from: Jamie Tilley
serves 1
Ingredients:
1/4 cup Buckwheat (yes it is gluten free)
1/2 cup water
almond or rice milk
2 T flaxmeal
1 T flax oil
spoonful of nut butter
maple syrup to taste
Cook buckwheat with water for 20 minutes (the same way you cook rice or quinoa). When buckwheat is done add almond milk until you reach desired consistency. Then add flaxmeal, flax oil, nut butter, and maple syrup to taste.
recipe from: Jamie Tilley
Thursday, August 21, 2008
Ice Cream, and Yogurt, Oh My!
Check out your local natural foods store to get some tasty ice cream and yogurt, who knew you could be a soy free vegan and live so well?!
1.Coconut milk ice cream
I have tried the So Delicious brand in Chocolate and Vanilla (both are quite excellent and taste like the real thing to me!). Also, it is made with agave nectar so as to keep you sugar levels from spiking;) I have also heard of another brand, coconut bliss, that is supposed to taste very good.
2. Coconut milk yogurt
It's been so long since I could enjoy yogurt, mmmm. This yogurt comes in a whole host of flavors. I do not like the vanilla, raspberry, or passion mango (although I do know some people who do). But I am in love with the blueberry flavor. I am also using the plain in all sorts of recipes, starting with mango lassis:D
check these out: http://www.sodeliciousdairyfree.com/products/Coconut_Milk_Yogurt_Reviews.html
1.Coconut milk ice cream
I have tried the So Delicious brand in Chocolate and Vanilla (both are quite excellent and taste like the real thing to me!). Also, it is made with agave nectar so as to keep you sugar levels from spiking;) I have also heard of another brand, coconut bliss, that is supposed to taste very good.
2. Coconut milk yogurt
It's been so long since I could enjoy yogurt, mmmm. This yogurt comes in a whole host of flavors. I do not like the vanilla, raspberry, or passion mango (although I do know some people who do). But I am in love with the blueberry flavor. I am also using the plain in all sorts of recipes, starting with mango lassis:D
check these out: http://www.sodeliciousdairyfree.com/products/Coconut_Milk_Yogurt_Reviews.html
Swiss Chard Pizza
mmmm this pizza is so good:) I didn't have olives or capers so I'm going to list them, but it tastes amazing without them too;)
Ingredients:
1 onion, sliced
olive oil
1 T sugar
salt
1 bunch rainbow chard finely chopped
chopped olives
capers
balsamic vinegar
squeeze of lemon
minced garlic (optional)
Prepare pizza dough
carmalize the onions by sautéing them in oil with salt and 1 tablespoon of sugar. Cook until brown, about 20min. In a bowl toss chard, carmalized onions, olives + capers (if used). Sprinkle salt, balsamic vinegar, and a squeeze of lemon.
Sprinkle over pizza dough. Sprinkle garlic (if used) over dough as well. Cook in oven until done (about 30min).
recipe from: Food For Thought Podcast (Compassionate Cooks)
Ingredients:
1 onion, sliced
olive oil
1 T sugar
salt
1 bunch rainbow chard finely chopped
chopped olives
capers
balsamic vinegar
squeeze of lemon
minced garlic (optional)
Prepare pizza dough
carmalize the onions by sautéing them in oil with salt and 1 tablespoon of sugar. Cook until brown, about 20min. In a bowl toss chard, carmalized onions, olives + capers (if used). Sprinkle salt, balsamic vinegar, and a squeeze of lemon.
Sprinkle over pizza dough. Sprinkle garlic (if used) over dough as well. Cook in oven until done (about 30min).
recipe from: Food For Thought Podcast (Compassionate Cooks)
Body Oil
Sometimes I get sick of reading ingredients and looking for some good vegan skincare products that don't have other strange chemicals. That's when I just whip up some of my own body oil and rest at ease knowing what I'm putting on my skin.
I've added recipes for a number of different skin types. Just pick your skin type and use those essential oils with the base of jojoba and wheat germ oil.
Ingredients:
3 2/3 ounces jojoba or almond oil
1/3 ounce wheat germ oil with vitamin E
40 drops of essential oil
For Normal Skin
10 rose
20 lavender
10 bergamot
For Irritated Skin
jojoba oil
15 Roman chamomile
10 rose
15 geranium
For Mature Skin
15 frankincense
15 lavender
15 patchouli
For Oily Skin
15 cypress
15 cedarwood
15 frankincense
For Dry Skin
15 geranium
15 lavender
15 rosewood
combine in amber colored bottle and shake well. store in dark cool place.
recipe from: Aromatherapy Handbook for Beauty, Hair, and Skin Care
I've added recipes for a number of different skin types. Just pick your skin type and use those essential oils with the base of jojoba and wheat germ oil.
Ingredients:
3 2/3 ounces jojoba or almond oil
1/3 ounce wheat germ oil with vitamin E
40 drops of essential oil
For Normal Skin
10 rose
20 lavender
10 bergamot
For Irritated Skin
jojoba oil
15 Roman chamomile
10 rose
15 geranium
For Mature Skin
15 frankincense
15 lavender
15 patchouli
For Oily Skin
15 cypress
15 cedarwood
15 frankincense
For Dry Skin
15 geranium
15 lavender
15 rosewood
combine in amber colored bottle and shake well. store in dark cool place.
recipe from: Aromatherapy Handbook for Beauty, Hair, and Skin Care
Tuesday, August 19, 2008
Breakfast Shake
I now drink this every morning. It is a great get up and go drink, complete with protein, fiber, amino acids, and omega 3's! You can substitute sunbutter for the hempseed powder to give a stronger nutty/creamy flavor. Sunbutter is made from sunflower seeds:)
I've started adding 1/4 cup local blackberries when I find them and it is most excellent;)
serves 1
Ingredients:
1 banana
1/4 cup strawberries cut in half
1/4 cup blueberries
1 T maple syrup
1 T flax oil
2 T hemp seed powder or sunbutter
1 cup almond or rice milk - I prefer it with almond, but watch out for soy hiding in commercial almond milks;)
combine in blender. drink.
recipe from: Jamie Tilley
I've started adding 1/4 cup local blackberries when I find them and it is most excellent;)
serves 1
Ingredients:
1 banana
1/4 cup strawberries cut in half
1/4 cup blueberries
1 T maple syrup
1 T flax oil
2 T hemp seed powder or sunbutter
1 cup almond or rice milk - I prefer it with almond, but watch out for soy hiding in commercial almond milks;)
combine in blender. drink.
recipe from: Jamie Tilley
Thursday, August 14, 2008
Granola
Ingredients:
1 cup chopped walnuts
1 cup raw cashews
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups puffed rice
1/2 cup pitted and chopped dates
1/2 tablespoon ground flax meal
1 tablespoon sorghum flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/2 cup agave nectar
Preheat the oven to 325 F. Lightly spray a jelly-roll pan with vegetable oil nonstick spray.
In a large bowl, combine the nuts, seeds, puffed rice, dates, flax meal, flour, and spices. Pour in the oil and agave nectar and stir to really blend everything together and distribute the nuts, seeds, and fruit evenly.
Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30-40 minutes, or until the mixture is a light golden brown. You must stir this during the baking process, to ensure the granola bakes evenly.
It will not be crunchy when you first remove it from the oven, but be careful to not overcook. When it cools it will get crunchy.
As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container.
recipe from: The Gluten-Free Vegan
1 cup chopped walnuts
1 cup raw cashews
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups puffed rice
1/2 cup pitted and chopped dates
1/2 tablespoon ground flax meal
1 tablespoon sorghum flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/2 cup agave nectar
Preheat the oven to 325 F. Lightly spray a jelly-roll pan with vegetable oil nonstick spray.
In a large bowl, combine the nuts, seeds, puffed rice, dates, flax meal, flour, and spices. Pour in the oil and agave nectar and stir to really blend everything together and distribute the nuts, seeds, and fruit evenly.
Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30-40 minutes, or until the mixture is a light golden brown. You must stir this during the baking process, to ensure the granola bakes evenly.
It will not be crunchy when you first remove it from the oven, but be careful to not overcook. When it cools it will get crunchy.
As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container.
recipe from: The Gluten-Free Vegan
Chocolate Cupcakes
I almost didn't make these because they sound pretty weird, but trust me these are excellent. They are moist and dense and even my non gluten-free and non vegan friends loved them!
Ingredients:
1 1/2 cups all-purpose gf flour
3/4 cup unsweetened cocoa powder (check for soy + dairy free)
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup rice/almond milk
1/3 cup coconut oil
2 tsp gf vanilla extract
Preheat oven to 350 F. Oil muffin tins (aka cupcake makers) with coconut oil. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in a food processor until smooth. Add maple syrup, ricemilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared tins. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool. Frost with Cashew Creme Frosting.
recipe adapted from: Vegetarian Times September 2008
Ingredients:
1 1/2 cups all-purpose gf flour
3/4 cup unsweetened cocoa powder (check for soy + dairy free)
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup rice/almond milk
1/3 cup coconut oil
2 tsp gf vanilla extract
Preheat oven to 350 F. Oil muffin tins (aka cupcake makers) with coconut oil. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in a food processor until smooth. Add maple syrup, ricemilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared tins. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool. Frost with Cashew Creme Frosting.
recipe adapted from: Vegetarian Times September 2008
Chai
makes 3 cups
Ingredients:
5 cups water
2 1/2 cinnamon sticks
10 peppercorns (I use white peppercorns)
10 cardamom seeds
10 cloves
2 slices ginger
1/8 tsp loose leaf black tea (I use decaf. black)
milk (rice or almond)
stevia
Boil water, cinnamon sticks, peppercorns, cardamom seeds, cloves, and ginger for 20 minutes. Add tea and boil for two more minutes. Serve by pouring into a mug through a strainer. Add a small pour of rice or almond milk and one to two drops of liquid stevia.
recipe adapted from: Jamie Tilley
Ingredients:
5 cups water
2 1/2 cinnamon sticks
10 peppercorns (I use white peppercorns)
10 cardamom seeds
10 cloves
2 slices ginger
1/8 tsp loose leaf black tea (I use decaf. black)
milk (rice or almond)
stevia
Boil water, cinnamon sticks, peppercorns, cardamom seeds, cloves, and ginger for 20 minutes. Add tea and boil for two more minutes. Serve by pouring into a mug through a strainer. Add a small pour of rice or almond milk and one to two drops of liquid stevia.
recipe adapted from: Jamie Tilley
Orange Molasses Bread
I haven't quite mastered this recipe, but here is what I have so far. I will keep updating as I work at getting the texture better. Still, this is pretty tasty;)
Ingredients:
1 cup garbanzo bean flour
1 cup cornstarch or arrowroot flour
1 cup tapioca flour
2 1/2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons brown sugar
1 teaspoon agar agar
4 teaspoons toasted sesame seeds (also tastes good with sunflower seeds)
zest of 1 orange or 2 teaspoons dried orange peel
2/3 cup liquid egg substitute
1 teaspoon vinegar (make sure it is GF)
3 tablespoons vegetable oil
3 tablespoons molasses
1/2 cup orange juice
1/2 cup lukewarm water
2 1/4 - 4 teaspoons (1 packet) dry yeast
Prepare three small pans, or two 4 1/4 x 8 1/4 pans, or one large 5" x 9 1/4" bread pan by spraying them with vegetable oil and dusting with rice flour.
In a medium bowl, place all the dry ingredients except 1 teaspoon of the sugar. Dissolve this sugar in the water and add the yeast. Set aside to foam.
Combine liquid egg substitute, oil, molasses, vinegar, and orange juice in heavy duty mixer. Add yeast water. Add in flour mix gradually.
Beat at the highest speed for 3 1/2 minutes.
Spoon the dough directly into your prepared pans, filling them 2/3 full.
Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk) 45-60 min or 30-35 min for quick rise yeast.
Preheat oven to 400 digrees. Bake the large loaf for approximately 1 hour, small loaves for about 40 to 45 minutes, and rolls for about 25 minutes. Cover after 15 minutes to avoid burning the top. To test breads for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.
recipe adapted from: The Gluten-Free Gourmet Cooks Fast and Healthy
Ingredients:
1 cup garbanzo bean flour
1 cup cornstarch or arrowroot flour
1 cup tapioca flour
2 1/2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons brown sugar
1 teaspoon agar agar
4 teaspoons toasted sesame seeds (also tastes good with sunflower seeds)
zest of 1 orange or 2 teaspoons dried orange peel
2/3 cup liquid egg substitute
1 teaspoon vinegar (make sure it is GF)
3 tablespoons vegetable oil
3 tablespoons molasses
1/2 cup orange juice
1/2 cup lukewarm water
2 1/4 - 4 teaspoons (1 packet) dry yeast
Prepare three small pans, or two 4 1/4 x 8 1/4 pans, or one large 5" x 9 1/4" bread pan by spraying them with vegetable oil and dusting with rice flour.
In a medium bowl, place all the dry ingredients except 1 teaspoon of the sugar. Dissolve this sugar in the water and add the yeast. Set aside to foam.
Combine liquid egg substitute, oil, molasses, vinegar, and orange juice in heavy duty mixer. Add yeast water. Add in flour mix gradually.
Beat at the highest speed for 3 1/2 minutes.
Spoon the dough directly into your prepared pans, filling them 2/3 full.
Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk) 45-60 min or 30-35 min for quick rise yeast.
Preheat oven to 400 digrees. Bake the large loaf for approximately 1 hour, small loaves for about 40 to 45 minutes, and rolls for about 25 minutes. Cover after 15 minutes to avoid burning the top. To test breads for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.
recipe adapted from: The Gluten-Free Gourmet Cooks Fast and Healthy
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