gluten-free

All posts tagged gluten-free

Black Bean & Garbanzo Chili (Vegan & GF)

Published February 5, 2014 by Vegan Derby Cat Party

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I was hungry and happened upon new vegan blogger Hayley’s Chili recipe at just the right moment. It made a great inspiration for this tasty chili. I liked her chocolatey ingredient, but swapped regular cocoa powder for raw cacao since it was going to get cooked anyway (/I’m running low / it’s expensive / I order it on Amazon). I made some cheezy beer batter cornbread (recipe below) to go with it, and served it over kale and brown rice as a bowl. I think the leftovers will be great tomorrow over some pasta, sprinkled with nutritional yeast, for an easy chili mac!

I was originally going to call this Cuban Chili, but I found out [after google searching] that that is apparently another name for Picadillo?! Weird. Picadillo is SO not like chili. (You can check out my vegan picadillo recipes here and here!)

Black Bean & Garbanzo Chili (Vegan)

2 tbsp. olive oil (I used coconut here like Hayley’s recipe, but I prefer olive, up to you!)
1 large onion, chopped
1 green pepper, chopped
3 medium carrots, chopped finely
5 cloves garlic, minced
1/4 c. dry sundried tomatoes, soaked in water for 10 minutes, (or use the oil packed ones) drained, and chopped
1 14.5 oz can diced tomatoes
1 6 oz can tomato paste
2  cans black beans, one rinsed and drained, and one can, liquid and all
1  can garbanzos, rinsed and drained
1/2 c. of frozen corn
2 c. vegetable broth
2 tbsp. cocoa powder
3 tbsp. chili powder
1 tbsp. ground chipotle pepper, optional (in the bulk spices at Whole Foods)
2 tbsp. brown sugar (I used 1 tbsp. brown sugar and 1 tbsp. agave because I ran out of the former)
1 tsp. cumin
cayenne pepper to taste
~ 1 1/2 tsp. salt, to taste

Directions:

1. Heat oil in a large pot to medium. Add in onions, peppers, and carrots as you chop, and cook until soft, about 7-10 minutes. Add garlic and cook an extra minute.

2. Add all other ingredients and bring up to a boil. Drop heat to low-medium and simmer for 1-2 hours.

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So I was trying to figure out how to make some cornbread to go with the chili, using the contents of my pantry, and decided to take a stab at a gluten free beer bread. It wasn’t until I sat down to write it that I realized my obvious mistake. I used regular beer. I’ll have to give this one another try with gluten free beer, and see how it goes, but in case you’re interested, here’s what I did! (You can always use my Perfect Cornbread recipe, if you prefer!)

Cheezy Beer Batter Corn Bread (Gluten-Free if you use gf beer!)

1 c. cornmeal
2 c. all purpose gluten free flour (I used Trader Joe’s brand)
2 tbsp. sugar, optional (brown if you have it!)
1/4 c. nutritional yeast (nooch)
1 tbsp. baking powder
1 tsp. salt
few grinds of black pepper
1 can/bottle of gluten-free beer

Directions:

Preheat oven to 375*F and grease a loaf pan.

1. In a large mixing bowl combine cornmeal, flour, sugar, nooch, baking powder, salt and pepper. Pour beer into dry mix, and stir until combined. The batter will look liquidy.

2. Pour into prepared loaf pan. Bake for 40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then turn out to slice.

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Isa Does It: Vegan Cookbook Review

Published January 22, 2014 by Vegan Derby Cat Party

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My copy of Isa Does it came right in the middle of our last move in mid-October, so it got flipped through and filed away for a good long time before I actually took it for a test drive in my kitchen last week.

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I had originally pre-ordered a kindle edition, but then I was on the PPK one day, and saw they were having a promotion for these cute little reusable bags with proof of pre-order. So I went on amazon, to screen shot my purchase, but it sort of looked like the kindle edition wasn’t happening. Not only that, after hearing Isa talk about how nice the hardcover was going to be, I was having second thoughts. (Coming from the girl who owned Appetite for Reduction in BOTH editions, this shouldn’t be a surprise though.) So I cancelled my kindle order and put in for the hardcover. Looks like that’s the only thing currently available on amazon anyway, but I’m so glad I did! It is a really nice big book with great pictures, that does a great job of staying open to the recipe you’re cooking from. (The ultimate cookbook feat!)

And I’ll just tell you right upfront. This book is GREAT. Easy, fast, cheap. She’s totally got the amazing taste on a weekday timeline thing down. No crazy hard to find ingredients. It’s really made me want to cook at home all the time again. Something that’s been really lost for me for the last 2 years, ie. ever since I moved out of my giant kitchen.

Here’s what I’ve tried so far…

Dragon Noodle Salad and Sesame Tofu

Dragon Noodle Salad and Sesame Tofu

This was awesome. I traded grated carrots for sliced cucumbers (Thomas doesn’t like cucumbers, but loves pickles!) and skipped the sesame seed garnish. I chopped some cilantro right into the kale I used for the greens. The Sesame Tofu is broiled with some tamari & sesame oil. Easy peasy, and super delicious.

Did my prep in the food processor to make this super fast.

Did my prep in the food processor to make this super fast.

Instead of dredging, I let it marinate for an hour

Instead of dredging, I let it marinate for an hour

and broiled it in the same pan.

and broiled it in the same pan.

Sunflower Mac

Sunflower Mac

Next up was the Sunflower Mac. A lot of the recipes in this book call for soaked cashews (which Thomas may or may not be sensitive too, the jury’s still out), but Isa gives you the option to use soaked sunflower seeds instead. This particular recipe is made with just that, in honor of Ms. Jess Scone of Get Sconed(/the PPK/VidaVeganCon), who is allergic to tree nuts. Now I already knew from the past that Isa tends to give you extra sauce (and she mentions it in this recipe) so I used 12 ounces of pasta instead of 8, and threw half a bunch of kale in with the pasta for the last 2 minutes. Still PLENTY of sauce to go around. I also added an extra 1/2 cup of nooch (nutritional yeast) and used smoky sweet paprika all over it instead of just sweet, because YUM.

Kale Salad with Butternut Squash & Lentils pg. 77

Kale Salad with Butternut Squash & Lentils pg. 77

I have no idea what size my butternut squash was, but it was of a small to medium size and I chopped it up and roasted all of it for this recipe. I also used one bunch of kale (called for 8 ounces/cups), and extra garlic and ginger in the sauce. This came out GREAT.

Got the lentils and greens nicely tossed in there

Got the lentils and greens nicely tossed in there

and then added the lovely roasted squash after it cooled slightly.

and then added the lovely roasted squash after it cooled slightly.

Jerk Sloppy Joes with Coconut Creamed Spinach pg. 94

Jerk Sloppy Joes with Coconut Creamed Spinach pg. 94

Next up was the Jerk Sloppy Joes. The other alleged culprit in Thomas’ mystery allergy is now gluten, so we weren’t able to find any gluten free AND vegan buns, so we made this two ways. With tiny gluten free bread, and also as a bowl with brown rice. The recipe calls for gluten filled seitan, but offers up 2 gluten free suggestions: 2 c. of lentils or 1 package of crumbled tofu. We took the road less traveled by… I used the soy curls I had picked up two weeks ago at Food Fight! in Portland.

I put 2 cups of soy curls in warm water for 10 minutes to rehydrate.

I put 2 cups of soy curls in warm water for 10 minutes to rehydrate.

Then chopped it up as called for in the recipe.

Then chopped it up as called for in the recipe.

It worked beautifully!

It worked beautifully!

And here it was as a bowl!

And here it was as a bowl!

Pureed Split Pea & Rutabaga Soup pg. 31

Pureed Split Pea & Rutabaga Soup pg. 31

And for last, here’s the split pea and rutabaga soup. I had never had rutabaga before, so I was curious about this one. It also called for star anise, but I totally forgot to put them in 15 minutes after the boil, and threw them in at the end, so the taste wasn’t as pronounced. I had to blend the soup in two batches in the Vitamix, and I left just a teensy bit unblended which gave it a nice surprise pea here and there, which I didn’t mind. This was really good, comforting, and creamy. The leftovers were yum, and had more of an anise flavor too.

Final Impression:

YAY! A new Isa book that is everything I needed it to be! I can’t believe that I can get food that tastes this good, this easily on a weeknight. Thanks for breathing life back into my kitchen, Isa. Oh, and for those of you who care, all of the above dishes were made GLUTEN FREE.

Because once wasn't enough for you to look at this adorable picture of Isa and I at Vida Vegan Con II.

Because once wasn’t enough for you to look at this adorable picture of Isa and I at Vida Vegan Con II.

Super Easy Tofu Scramble (GF)

Published April 15, 2013 by Vegan Derby Cat Party

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For some reason, I have been back in the kitchen with a vengeance, despite the broken extremity. Maybe I just needed a challenge? Maybe it’s that none of my coats fit over my splinted arm, and we just had a cold snap? Regardless, this is an updated, no knifework, no fuss version of my Tofu Scramble. Enjoy!

Super Easy Tofu Scramble (GF)

olive oil for spraying skillet
1/2 package frozen onion & bell pepper mix
1 heaping tsp. crushed garlic

1 package of tofu, any style, rinsed and drained
1 tbsp. tamari for gluten-free   (or Bragg’s or shoyu or red sodium soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste
cayenne pepper, optional

2-4 c. chopped kale or greens (I used some leftover, lightly dressed mac n kale salad)

1/4 – 1/2 c. nutritional yeast

Directions:

1. Spray a skillet with olive oil and raise to medium-high heat. Add onions & peppers and cook until thawed, about 5 mintues. Add garlic and cook for an additional  minute.

2. Crumble in tofu, and add all other ingredients except nutritional yeast and kale. Drop heat to medium, and stir until well combined, about 3 minutes. Taste for seasoning.

4. Mix in greens and cook an additional 3 minutes, or until wilted, but still bright green.

4. Remove from heat and stir in nutritional yeast.

My secret weapon!

My secret weapon!

I had Thomas crumble the tofu in for me since he has two working arms!

I had Thomas crumble the tofu in for me since he has two working arms!

Before greens.

Before greens.

And after.

And after.

Plated! Too bad we didn't have any ketchup! Thomas doused his in sriracha.

Plated! Too bad we didn’t have any ketchup! Thomas doused his in sriracha.

Chocolate Chip Banana Bread (Vegan & Gluten Free!)

Published April 14, 2013 by Vegan Derby Cat Party

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Leave it to me to go on a baking kick despite my fractured arm, after all that time of not wanting to be in the kitchen when I was perfectly whole. Not only that, but I’m typing this out using only one hand! :p I decided earlier that I really wanted to make chocolate chip banana bread for the first time in my life… tonight. When Thomas claimed he’d never heard of it, my resolve solidified. First I did a bunch of recipe research, and then I wrote out this number below. I hit the kitchen, with Thomas on call for the things I couldn’t handle single handedly. Our large mixing bowl was still holding some kale salad in the fridge, so I went ahead and made the whole recipe in my trusty Kitchen-Aid, which honestly worked better with my limited space and abilities at the moment. You can do whatever you like.

Chocolate Chip Banana Bread (Vegan & Gluten Free!)

1/3 c. coconut oil (or your preference)
1/2 c. brown sugar
1 tsp. vanilla extract

1/4 c. non dairy milk + 1/2 tsp. apple cider vinegar, optional
OR
4 tbsp. water + 1  egg replacer or 1 tbsp. ground flax seed (I used Beyond Eggs replacer)

4 mashed, ripe bananas

2 c. flour of choice (I used Trader Joes GF AP flour)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt

1/2 c. chocolate chips

extra sugar & cinnamon for sprinkling on top, optional

Directions:

1. Pre-heat oven to 350*F and grease your loaf pan with a little extra oil. Whisk milk & vinegar OR water and egg replacer, and set aside.

2. Cream oil and sugar. Add vanilla and milk or egg replacer mixture. Mix in mashed bananas.

3. In a large bowl, mix flour, baking soda and powder, cinnamon and salt together. Add wet mixture, and stir to combine.

4. Fold in chocolate chips, and turn batter into prepared pan. Sprinkle with cinnamon & sugar, if desired. Bake for 50 minutes to an hour, or when cake tester comes out clean.

I used the whisk for the oil and sugar, then switched to the paddle for the banana addition.

I used the whisk for the oil and sugar, then switched to the paddle for the banana addition.

I added all the dry ingredients on top, mixed, and then folded in the chocolate chips all in the same bowl.

I added all the dry ingredients on top, mixed, and then folded in the chocolate chips all in the same bowl.

going in!

going in!

50 minutes later!

50 minutes later!

And this is what my left arm currently looks like :/

And this is what my left arm currently looks like :/

OK, I’ll leave you with a more cheerful picture. Here’s one that Thomas snapped of the kittens earlier…

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Gluten-Free Garbanzo Crust Pizza

Published September 9, 2011 by Vegan Derby Cat Party

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I had been meaning to try this recipe since Daiya retweeted it on twitter recently. Not only because it gave me another use for my garbanzo flour (originally bought it for making vegan french toast), but also because my pizza stone broke on its last voyage into the oven making the vegan zombie’s pizza rolls. Thomas was up for the task, so I readied him with all the ingredients. It comes together in a blender (what the author used) or food processor, which is what he used. I put the dough blade in there thinking that was going to be the consistency, but surprisingly, it was more like a batter.

The crust stuck a lot, but I’ll take part of the blame. I hadn’t properly seasoned my skillet because it had been pretty non-stick after a few uses, but I will invest the time to do it right and give it the authentic cast iron properties it deserves. (Mine is le creuset, and thus enameled cast iron, not the exposed kind, so a little different.) Once we were able to get it out of the skillet, it was pretty delicious. The crust was a little crumbly, due in part to losing some of it’s foundation to the skillet, and part to the lack of gluten, but it was nicely seasoned with rosemary for extra flavor. Thomas topped ours with Daiya mozzarella, vegan sausage and sliced black olives. He doubled the recipe so we had 2 small pizzas, which were devoured completely by the two of us.

A really great gluten-free option for those of you that have that restriction!

Amy’s New Sonoma Veggie Burgers (Vegan)

Published May 28, 2011 by Vegan Derby Cat Party

Amy’s came out with a great new veggie burger recently that’s sure to be a big hit with a lot of people. Not only is it vegan, and thus dairy free, but it’s also soy and gluten-free as well. So what is it made of? Veggies, Quinoa & Walnuts. So not good for those with a tree nut sensitivity, but a great option for just about anyone else.

I didn’t get to dress them up as pretty as the serving suggestion on the box, and ate them straight off the plate instead. Still good, but I think they’re right, they’d probably be amazing with some avocado in sandwich. I tried them with balsamic dressing, ketchup and hot sauce, and mustard, (not all at the same time!) and they were also delicious on their own.

If you like quinoa, you’ll definitely like these, as that’s the most prominent flavor. Here’s a link to the nutritional facts.

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