Tag Archives: gluten free

Broccoli Chips

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Don’t click off! Really! you are going to LOVE these broccoli chips, even if you think you aren’t into broccoli.

When it gets warmer and produce is plentiful (and cheap) at the Farmer’s Market, we get our dehydrator going. If you don’t have a dehydrator, you can make these in a low-temp oven, but the results will be a little different. Dehydrators are amazing tools – and you can pick up a small one at many chain stores for as little as $25. What can you do with a dehydrator? Make your own kale chips for a fraction of the price of store-bought! Make homemade fruit and veggie “leather” snacks. Try other raw recipes like zucchini chips, raw crackers and more. Loads of blogs have hundreds of free dehydrator recipes.

Anyhow, we love these crunchy broccoli snacks. They’re so fun to eat, you completely forget it’s something healthful! Yeah, we’ve even fed them to kids, who willingly consumed them! This recipe is raw and gluten-free with SOS-free options.

 

Broccoli Chips

2 lbs. of broccoli florets

1/2 cup rolled oats

1/2 cup nutritional yeast

1/2 cup sun-dried tomatoes (no oil kind)

1/8 cup almond meal

1/8 cup flax seed meal

1/8 cup apple cider vinegar

2 Tbs. garlic powder

1 Tbs. smoked paprika

1 Tbs. olive oil (optional, can use more water)

2 tsp. liquid aminos (optional, can use more water)

1 tsp. turmeric

1 tsp. onion powder

up to 1 or 1 1/2 cups water, as needed

 

Wash and trim broccoli into bite-size florets. They will need to fit into your dehydrator. Place florets into a large mixing bowl.

In a blender or food processor, combine oats, nutritional yeast, sun-dried tomatoes, almond meal, flax meal, apple cider vinegar, garlic powder, smoked paprika, olive oil, liquid aminos, turmeric and onion powder. Process a few seconds until oats are broken down, then add 1/2 cup water. Process again, adding another 1/2 cup water. If needed, to develop a smooth paste, add more or less water.

Pour paste onto broccoli florets and use your hands to really get in there and make sure all the veg is coated in sauce. The most delicious bites later will be the ones with the most saucy goodness rubbed into the florets. Next, to the dehydrator (or oven).

Dehydrate at medium-low or around 145-degrees for 8 to 10 hours until the florets have shrunk and are crisp to the bite. In the oven, bake on lined sheets at 200 (or as low as your oven will go), checking every two hours to stir. Bake about 5 to 8 hours in oven until crispy.

Store in a closed container at room temp for about a week – if they last that long!

Springtime White Bean and Fennel Soup

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Our local farmer’s market is up and running, and already there are loads of gorgeous greens . This week, we tried something different (or different to us) and went with fennel. Sure, we’ve used fennel a handful of times and it’s a nice crunchy, surprise in salads or as a pizza topping.  There have been a number of cool, rainy nights in our area though, so we opted for soup. Also highlighted – another spring green, spinach! This recipe is gluten-free and SOS-free. It makes about ten portions.

 

 

Springtime White Bean and Fennel Soup

 

1 red onion, chopped (about 1 cup)

4 cups chopped fennel bulb and stalk, a few fronds reserved

1/2 cup plus 8 cups vegetable broth/stock (store bought or homemade)

4 cloves garlic, minced

1 tsp. dried thyme

1/2 tsp. ground white pepper

1/2 tsp. ground sage

1 bay leaf

1 15-oz can chopped tomatoes

1 block extra firm tofu, drained and cubed

2 15-oz. cans of white beans, rinsed and drained

pinch red pepper flakes (optional)

1 cup fresh spinach, cut into ribbons

 

In a large soup pot over medium heat, saute chopped red onion, chopped fennel bulb/stalk and 1/2 cup vegetable broth.  Saute, sitrring often, until onion is soft and wilty, about 5 minutes. Add 8 cups remaining broth, minced garlic, dried thyme, white pepper, ground sage, bay leaf and canned tomatoes with all juices. Cover soup pot and reduce heat to low. Simmer for 30-40 minutes, until all fennel is very tender and flavors have combined to create a fragrant soup.

Remove from heat, take out bay leaf, and using an immersion blender, puree the soup until very smooth. If you don’t have an immersion blender, remove soup in batches and blender until smooth in a regular blender or food processor. Be sure to vent regular blender/processor, lest the steam from the hot soup builds up.

Once the soup is smooth, add chopped tofu cubes, rinsed beans and optional red pepper flakes. Simmer over low heat an additional 10 minutes, stirring occasionally. Before serving, stir in spinach ribbons and garnish with reserved fennel fronds.

Cook’s Note: This soup is even better the second day!

Cindy’s Black Bean Salsa

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The Dirty Hippie’s mom makes this fantastic dip  every time we go visit. Finally, after a few years of devouring what could only be described as buckets of her black bean salsa, we got the recipe and she agreed we need to share it with everyone! This recipe is great for sharing at picnics, potlucks and parties. It’s naturally gluten-free and can be made SOS-free as well. What are you waiting for? Grab some chips and dig in!

 

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Cindy’s Black Bean Salsa

2 15-oz. cans of black beans, drained and rinsed

1 small red onion, minced fine

16-oz. bag of frozen corn kernels, thawed

1/2 cup fresh cilantro, chopped

1 tomato, chopped

1 jalapeno, minced fine (use seeds if you like it spicy!)

juice of 3 fresh limes

2 tsp. ground cumin

1/2 tsp. salt (optional)

4 Tbs. olive oil (optional)

 

Toss all ingredients together and serve chilled. Can be made a day ahead.

Dirty Hippie Popcorn Seasoning

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Why be usual on Valentine’s Day? The Dirty Hippie and I have a long-standing custom of staying in on this holiday. What’s better in February than a quiet night at home on the sofa with a movie and some popcorn? So this year, if you dare, offer your love a jar of the Dirty Hippie’s Vegan Popcorn Seasoning. You can make it mild or spice it up. And it’s good on other foods too, like baked potatoes, broccoli, tofu sticks – really anywhere you want some cheesy deliciousness.

We wish you a Happy Valentine’s Day, in whatever flavor you celebrate love!

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Dirty Hippie’s Popcorn Seasoning

2 cups nutritional yeast

1/8 cup smoked paprika

2 Tbs. Old Bay

2 Tbs. garlic powder

1 Tbs. onion powder

1/2 tsp. cayenne powder (optional, or add more if you like)

 

Mix all ingredients in a bowl and stir together until well blended. Store in an airtight container, like a jar with a lid.

To make popcorn, pop about 1/2 cup of kernels in a heavy-bottom pan on the stove or use an air popper (follow manufacturer directions). Toss hot popcorn with some melted coconut oil or Earth Balance (optional, we use about 2 Tablespoons) and 1/3 cup of Dirty Hippie Popcorn Seasoning. Eat immediately!

This recipe is vegan and gluten-free. It makes enough to use on several (about six) batches of popcorn!

 

 

GF Vegan Mac n’ Cheese & the 2nd Annual #MacSmack

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Gooey, creamy mac ‘n cheese goodness. You know, it’s funny how often people assume that mac n’ cheese is not on the vegan radar. But WHY? Vegans love mac n’ cheese. And we’ll line up for it. Like at an all vegan mac n’ cheese cook-off. Yeah, there’s one coming up in Baltimore on February 18. It’s the 2nd annual Vegan Mac N’ Cheese Smackdown, produced by Baltimore Vegan Drinks and PEP Foods as a fundraiser for Thrive Baltimore, the new all-vegan community center.

You may want to go ahead a buy a ticket now, cuz this thing is epic. Last year more than 1000 people showed up to partake in the vegan cheesy goodness!

2016 Smackdown

The 2016 Vegan Mac and Cheese Smackdown!

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Alas, we can’t throw our hats into the ring in 2017 because we’re helping with the event. But gosh… it would be so much fun to compete! One of these days. If anyone would like to compete FOR us, I’m going to put it out there. This is our latest vegan mac, made entirely gluten free too.

Anyhow, hope we see everyone on February 18. Can’t wait for all the amazing vegan mac and cheese!!

 

 

Gluten Free MacGF Vegan Mac N’ Cheese

1 16-oz bag gluten free pasta (we used Trader Joe’s brown rice pasta)

2 Tbs. olive oil (or Earth Balance or coconut oil)

3 to 6 cloves fresh garlic, minced

2 cups shredded vegan cheddar-style cheese (we used Follow Your Heart)

1 15-oz can white beans, drained and rinsed

1/2 cup nutritional yeast

1 cup plain, unsweetened non-dairy milk (we used almond milk)

2 Tbs. Dijon mustard

1 tsp. turmeric

1 tsp. smoked paprika

1/2 cup corn flakes (we used One Degree Veganic)

 

Preheat oven to 425.

Boil pasta according to package directions. Drain and place back in cooking pot. Stir in one tablespoon olive oil. Set aside.

Place corn flakes in a zip top bag and crush into crumbs using your hand or a rolling pin. (This is really fun and a great way to blow off stress!)

While the pasta cooks, saute minced garlic in 1 tablespoon oil until just fragrant. Add to the bowl of a blender or food processor with white beans, vegan cheddar shreds, nutritional yeast, non-dairy ilk, Dijon mustard and turmeric. Puree to a thick liquid.

Pour cheesy-garlicky sauce onto cooked noodles and fold to coat all pasta. Turn cheesy pasta into an oven-safe casserole dish and sprinkle with crushed cornflakes and smoked paprika. Bake at 425 for 15 minutes until vegan cheesy sauce is melted and gooey. Serve hot.

 

Bite of Gluten Free Mac

 

 

Gorgeous Green Muffins

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Ready to get more greens into your diet? Us too! After seeing kale doughnuts out there in the world, we figured we could make a green baked good of our own. Something easy and nutritious with plenty of phyto-nutrient awesomeness to fuel us through these dreary winter days.

This recipe is easy to make swaps in ~ for example, any plant-based milk works (soy, cashew, rice, etc.). Trade maple syrup for agave or brown rice syrup if you prefer. Not into gluten free flour? Just use whole wheat! You can use kale instead of spinach, too.

Gorgeous Green Muffins

Gorgeous Green Muffins

2 Tbs. egg replacer with 4 tbs. warm water (we used Ener-g)

6 oz. bag fresh spinach

1/2 cup unsweetened applesauce

1/2 cup unsweetened almond milk

1/4 maple syrup

2 tsp. vanilla extract

1 banana

2 tsp. baking powder

2 tsp. green powder (we used Sunfoods Sun is Shining Supergreens)

1 tsp. cinnamon

1/2 tsp. baking soda

pinch ground cloves

pinch nutmeg

2 cups gluten free flour mix (we used Bob’s Red Mill 1:1)

Preheat oven to 375. Line 12 cupcake tins with liners or coat with non-stick spray.

Mix together egg replacer and warm water. Set aside.

Combine all wet ingredients in a blender or food processor (spinach, applesauce, almond milk, maple syrup, vanilla); puree until spinach is well broken down. Add banana, baking powder, green powder, cinnamon, baking soda, ground cloves and nutmeg. Mix until creamy. Then add two cups of gluten free flour and pre-mixed egg replacer. Puree again until smooth, scraping sides at least once to incorporate all ingredients.

Pour into muffins tins equally and bake 20 minutes at 375 until a toothpick comes out clean. Makes 12 muffins.

Cabbage Pad Thai

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Time to trade in your take-out! Everyone wants to lighten up after the holidays. Our Cabbage Pad Thai will get the job done. It’s gluten-free and very filling because of a high fiber content from all the veggies.  We took out the noodles and dramatically lowered the fat and sugar content from traditional Pad Thai. Go ahead – have a second plate! All the veg is so good for you!

Cabbage Pad Thai
Cabbage Pad Thai

1 block firm or extra firm tofu, drained and cubed

Sauce

2 Tbs. coconut sugar

2 Tbs. rice vinegar

2 Tbs. peanut butter

1 Tbs. tamari sauce

2 tsp. powdered ginger

2 limes, juices, 1 zested

1 tsp. green curry paste

pinch red pepper flakes

2 cloves minced garlic

Stir Fry

2 bags pre-shredded cabbage

2  whole carrots, peeled and shredded

2 bell peppers, seeded and slivered

4 green onions, white and green, chopped, plus more to garnish

1/2 cup chopped peanuts (garnish)

1/ 4 cup fresh cilantro (garnish)

 

First make the sauce by stirring all the sauce ingredients together in a shallow dish. Add cubed, drained tofu to dish with the sauce. Toss and allow to marinate for 30 minutes or up to several hours.

To prepare stir-fry, toss tofu and all extra sauce into a wok or large pan. Saute over medium-high heat for several minutes until tofu cubes are lightly browned. Then add cabbage, shredded carrots, slivered bell peppers and green onions.  Saute, stirring often, about 8 to 10 minutes, until veggies are soft.

Serve with chopped peanuts and cilantro and extra green onions, as desired. Serves six as a main course.

Cook’s Note: If you’re allergic to peanuts, you can sub in sunflower butter or soynut butter in the sauce, as well as sunflowers, pepitas or soynuts for the chopped peanuts.  Want extra chewy tofu? Freeze and thaw tofu ahead of time, it will retain it’s shape and have a firmer bite.

 

Terri Ann’s Carrot Salad

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Along the way, we make friends all over the place. One such friend is TerriAnn, who used to be a vet tech at the Animal Wellness Center where our hounds go for their health care needs. Everyone there is a pal – Doc Scott Sanderson, his manager Ani, and the rest of the team. They were amazing when we lost Lochrima, and have helped out with foster dogs since.

We were delighted to find out that TerriAnn was vegan! She brought her delicious Carrot Salad to share at one of our parties. Everyone loved it so much, we asked for the recipe. Now, we’re passing it along to you.

The flavor depth of this simple salad will surprise you! There’s no actual dressing, but it’s so bright and refreshing, it doesn’t need to be weighed down by even one more ingredient. The contrast of the sharp lime with the naturally sweet carrots and coconut are perfectly balanced. Not a fan of cilantro? Use parsley instead.

 

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TerriAnn’s Carrot Salad

6 carrots, grated

1/2 cup coconut flakes, unsweetened

1/4 cup currants

2 Tbs. sesame seeds

1 tsp. ground coriander

juice and zest of one lime

fresh cilantro, chopped, to taste (we add about 1/2 cup)

salt and pepper, to taste (optional)

 

Grate carrots into a bowl. Add all other ingredients and toss. Serve cold, adding more or less lime juice as needed to dress the salad.

This recipe is vegan and gluten-free. Feeds two to six, depending on portion size.

 

And we want to add – thanks TerriAnn, Doc, Ani and the rest of the crew at Animal Wellness Center. We have known you for more than a decade and you all have ALWAYS given our dogs the love and care you would give your own. 🙂

Almond Orange Cookies

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Easter and springtime are almost upon us. Actually, the spring equinox just passed, and Easter is in four days! And usually, this time of year, we  post a treat for the holiday – typically some sort of candy we’ve tried to make-over with less junk in it.

How about cookies instead? Doesn’t everyone love a cookie? These cookies are easy to make and have bright, sunny-day flavor. They are also gluten-free and will make a fine addition to any spring brunch buffet or afternoon teatime over the holiday weekend. (Let’s be real – we’d eat these anytime!)

almondcookie_lrAlmond Orange Cookies

1 1/2 almond meal flour

2 Tbs. arrowroot starch

1/2 cup vanilla almond milk

1/4 cup sugar

2 Tbs. canola oil

1 tsp. orange extract (or use vanilla extract)

zest of one orange

1/8 cup sliced almonds, for garnish

Preheat oven to 350. Line two cookies sheets with parchment paper or silcone baking mats.

Mix dry ingredients, almond meal and arrowroot in a large bowl. In a second bowl, combine wet ingredients, almond milk, sugar, canola oil, orange extract and orange zest. Whip wet ingredients together, then pour into dry ingredients. Stir together until well combined and smooth. Be sure no lumps of almond meal remain.

Drop  by tablespoon onto prepared baking sheets, leaving room for cookies to spread slightly. Top each cookie with a pinch of sliced almonds.

Bake at 350 for 12 minutes until set up and lightly browned at edges. Allow to cool on baking sheet for 10 more minutes before moving to a cooling rack. Makes about 20 cookies.

Smoky Pumpkin Soup

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Nothing defines the flavor of fall like pumpkin.  We decided this squash needed a make-over, though. I mean, who isn’t joking about “pumpkin spice” these days? Set the cinnamon aside, friends. Instead, we’d like to offer up… pumpkin spicy.

From the usual, we found another direction and added smoked paprika, cumin and adobe sauce, giving a spicy, savory kick to this soup. It’s a great weeknight supper, andcomes together in less than twenty minutes. To save time, use two cans of plain pumpkin and 1 can of drained pinto beans.  You’ll find canned chipotles in adobe sauce in the Latin food section of your grocer. We also recommend this soup as a pre-Trick or Treat meal or something to fortify older ghouls before a Halloween party. As written, this recipe is vegan and gluten-free; it serves 6 to 8 people as a main course.

Smoky Pumpkin Soup

Smoky Pumpkin Soup

1 large onion, chopped

3 or 4 cloves garlic, minced

1 Tbs. olive oil (or use veg broth)

4 cups vegetable broth

2 cups pinto beans (canned or dried/cooked)

2 Tbs. smoked paprika

1 or 2 Tbs. adobe sauce (to taste – this is spicy and smoky!)

1/2 Tbs. ground cumin

1 tsp. dried oregano

5 or 6 cups of pumpkin (canned or fresh/cooked)

pinch salt, or to taste

fresh parsley, to serve

 

In a large soup pot over medium heat, saute chopped onions and garlic in olive oil or a little vegetable broth, about two to four minutes. Cook, stirring often, until onions are soft and lightly browned. Add onions and garlic to a food processor or strong blender with pinto beans, smoked paprika, adobe sauce, cumin, oregano and salt. Pour in about one cup of vegetable broth. Puree until very smooth, scraping sides of processor or blender bowl to incorporate all ingredients. When smooth, pour mixture into soup pot.  Add remaining vegetable broth and pumpkin into soup bowl and stir together. Warm over medium heat until warmed through. Serve warm with fresh parsley on top, if desired.