Tag Archives: gluten free

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.

 

 

Tomato Rice Casserole

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Our garden is teeming with tomatoes right now, so we’re piling on the tomato sandwiches, making sauces and even drying them for use this winter. In all the tomato madness, we also came up with this yummy casserole.

The day before a potluck, we were looking at the ingredients we had available and put this together. It was a very particular potluck, too, as the food had to be not only vegan, but also contain no salt, oil or sugar. This style of eating, known as “SOS-WFPB” (meaning no Salt Oil or Sugar -Whole Foods Plant-Based) is often employed to control or prevent serious health matters and is supported by a lot of famous vegan doctors, like the guys in the Forks Over Knives film.

Cooking with no salt, oil or sugar can be a challenge, but we welcome it. With this recipe we used techniques like cooking the rice with sun-dried tomatoes and layering on fresh herbs to really amp up the flavor. That way, you’ll never miss the added salt, oil or sugar. Give this recipe a try; you just can’t miss with fresh, in-season tomatoes!

Tomato Rice Casserole

Tomato Rice Casserole

2 cups brown rice

4 cups water

4 sun-dried tomatoes

2 15-oz cans chickpeas, rinsed and drained

2 Tbs. balsamic vinegar

2 cloves garlic, minced

1 28-oz. can of whole tomatoes

1 cup Swiss chard, sliced

2 Tbs. fresh basil, fine chiffonade

1 Tbs. fresh oregano, fine chiffonade

2 Tbs. shelled sunflower seeds

2 or 3 sliced fresh tomatoes

Bring water to a boil in a large pot, and add rice and sun-dried tomatoes. Cover and return to a boil, then lower heat to a simmer. Allow rice to cook, covered, until all water is absorbed, about 20-25 minutes.

In another pot, combine canned tomatoes, chickpeas, balsamic vinegar and minced garlic. Simmer over low heat, stirring occasionally, until sauce begins to thicken, about 12-15 minutes.

While rice and sauce are cooking, slice Swiss chard and set aside. In a small bowl, combine chiffonade-cut basil and oregano with sunflower seeds. This will be the topping for the casserole.

When rice is done, remove sun-dried tomatoes and slice them into small pieces. Stir sun-dried tomatoes to the sauce. Pour rice into a 9×13 casserole and top with sliced Swiss chard. Layer on the cooked sauce, spreading evenly over the rice and chard. Next, add a layer of sliced fresh tomatoes. Complete by sprinkling the casserole with the herb-sunflower seed topping.  Serve warm.

Green Tomato Curry

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November means the end of garden season in this area, which means we ended up with several baskets of green tomatoes. And let’s be real, you can only eat so many fried green tomatoes before you get bored. So we made curry. The tart green tomatoes are a nice counterpoint against the spicy curry and sweet mangoes. This dinner comes together in a few minutes, and is great served over grains (we made a brown rice/quinoa blend) or you could add it to a wrap. It’s also a super fast and flavorful dinner if you have guests over the long weekend.
greentomcurry_lrGreen Tomato Curry

1 Tbl. coconut oil (or other heat-safe oil)

2 small onions, chopped

3 cloves garlic, minced

3 cups green tomatoes, chopped

1 1/2 tsp. curry powder

1 tsp. cumin

1 tsp. turmeric

pinch cinnamon

pinch red pepper flakes

salt and pepper, to taste

1 large mango, peeled, de-seeded and cubed

In a large skillet, melt coconut oil over medium-high heat for about one minute to coat pan. Add onions and garlic. Saute two to four minutes, to wilt. Add green tomatoes, curry powder, turmeric, cinnamon, red pepper flakes and salt/pepper if using. Cook, stirring often, about 5 to 7 minutes until everything is lightly browned and coated in tomato juice and spices. The tomatoes sort of make their own sauce. Stir in cubed mangoes and serve warm over grains or in a wrap with greens.

Cooks Note: This recipe is easy to adapt – you can add chickpeas or cooked lentils, spinach or cubed/cooked potatoes to make the meal go further. Want it hotter? Add more curry and/or red pepper flakes.

ExpoFinds: Emmy’s Organics Macaroons

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During our annual trip every summer to the Ithaca/Watkins Glen area, we always look forward to eating some Emmy’s Organics Macaroons. We usually pick them up at the Green Star Natural Foods Co-op. These little treats come in lots of flavors: Chai Spice, Chocolate Chili, Chocolate Orange, Coconut Vanilla, Dark Cacao, Lemon Ginger, Mint Chip, Mocha, Coconut Vanilla Chocolate Dipped, Dark Cacao Chocolate Dipped, and Chocolate Chip.

It’s tough to pick a favorite – it really depends on our moods and what we’re eating them with. If you have a hot cup of tea, Lemon Ginger, Chai Spice and Coconut Vanilla are perfect. But if you love chocolate like the Dirty Hippie, you’ve got the hook-up with Chocolate Chili, Chocolate Orange,  Dark Cacao, Mocha and Chocolate Chip.

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We have no problem at all sitting down to eat and finishing two or three bags in one sitting. Emmy’s macaroons are delicious: flavorful and tender; sweet but not too sweet; wholesome but without tasting like health food. Yup – we look forward to Emmy’s macaroons every summer – so imagine how excited we were to see Emmy’s Organics with a huge display at EXPO – there were piles of her delicious macaroons (all are raw, vegan and gluten-free)! But there was so much more ~ superfood cerealschocolate sauce and fudge, as well as mini-macaroons and chocolate-dipped macaroons. The line from Emmy’s has really grown!

The company is named after co-founder Ian’s mom, Emmy. It was in Emmy’s kitchen that Ian and Samantha(the other co-founder) started cooking together after they met in 2008. This adorable 20-something couple both shared a passion for raw food, healthy eating and natural wellness. When they made Ian’s macaroon recipe together one night, they knew by the next morning they wanted to go into business and sell their coconut treats.

We’re so glad they did!!  Cuz these macaroons are darn delicious!! Emmy’s Organic Macaroons are already available at locations all over the country. Just use the store locator online to find a retailer near you. All of the products are also available online via Emmy’s website.

Oh – Samantha also keeps a blog we love – try her recipe for Mini Pumpkin Pies with Chai Spice Macaroons, or adorable Macaroon Ice Cream Sandwiches.