gluten_free | Entries tagged with diet: vegan-friendly

It's another raw recipe! I refined this from many web searches. Some mentioned a 15% vinegar (three times as sour as standard US) which is why I added the sour salt (on hand for hot and sour soup).

Ingredients

1 English cucumber
1 Tbsp finely chopped fresh herbs
2 Tbsp white sugar
4 Tbsp white vinegar
1/8 tsp sour salt (citric acid)
1 Tbs (to taste) kosher salt

( let's make 'em )

panisdead

This is an easy dish with at most four ingredients. My family uses it as a side dish; I dump whatever the protein of the day is on top of it and use it as a starch. Paleo-compliant as written.

( Sauteed Carrots )

mific

I've been making this for a while and it's become my favourite dessert, mixed with Greek yoghurt and a little cream, plus sweetener to taste. It's far less posh than the title I invented for it, almost more of a life hack than an actual recipe, but for what it's worth, here goes. I make it as it's relatively low carb and keto-friendly, and as berries and fibre are best for me, but you can of course un-keto it by using sugar.
( Read more... )

highlyeccentric

It is my firm belief that the word moist is a good word in correct context, and the correct context is cake. Moist cake, moist soil, maaaybe a moist sponge. Not, under any circumstances, moist erogenous zones.

So, I have re-subscribed to a veg box delivery service, which means TOO MANY VEGGIBLES. Again. Thus, I set out to make carrot cake. My most likely victims for extra cake are vegan, so it had to be a vegan carrot cake. I adapted it from the bbc good food recipe, and optimised for making 12 large cupcakes and one loaf tin, rather than a layer cake.

( Dietary and access notes )

( What you need and what you do with it )

Step 7 is: realise you have too much vegan carrot cake, seek to inflict it on your friends.

highlyeccentric

And not made from a recipe on the back of an instant rice packet!

Additional influences are:

Samin Nosrat's recipe for tahdig, which

kayloulee made for me back in... 2018 maybe? Something like this one from the saltfatacidheat website, except there was parsley involved and also meat, unsure how much was from the cookbook and how much from K.

Budget Bytes curried cabbage

The "Nine-Spice roast vegetables with couscous" recipe in Campion and Curtis' In the Kitchen.

( Dietary and access notes )

A general note on pilaf / tahdig: if you wash the rice thoroughly, and then put it in the oil-base and (unlike risotto) do not touch it, you should get a nice crispy layer (per Samin Nosrat) called Tahdig in Farsi. I've futzed around and this is easier to achieve with meat fats: fry your meat briefly, put it aside, cook the pilaf, and then sort of ... sow the meat into holes in the rice to finish cooking. But you CAN achieve it with vegetable oils, especially if you have enameled or stoneware pots. My ikea fryingpan does not do the job.

( What you need and what you do with it )

Serves: eh... 2-3? 4 as a side?

ALTERNATIVE to incorporating meat: works as a good base/side for a not-leftover meat dish (eg, tonight I made venison in red wine sauce with leftover pilaf).

Honestly I'm not quite satisfied with the spice mix at the moment: it's pretty good with the saltiness of haloumi bit becomes bland if eaten alone. Sweet rather than smoked paprika, definitely; maybe a tiny dash of chili. Or just add salt? I never add salt, which is weird but also means that the most mundane restaurant soup entrée is exciting to me.

runpunkrun

Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker, by Rachel Conners

All the recipes in this book are gluten free, dairy free (or, when using ghee, lactose free), soy free, and refined sugar free. Many are vegan, and most are paleo. Each recipe indicates up top what it's free of and what diet(s) it meets. Headnotes are chatty, but describe the item's taste and texture in addition to its personal significance.

This covers breakfast and dessert, so no savory bakes like breads or crackers, just an everything bagel scone that looks like a lot of fun. This is mostly sweet stuff: muffins, scones, granolas, quick breads, baked donuts, cakes, cupcakes, pies, tarts, no-bake no-cheese cheesecakes, crumbles, cookies, brownies and bars, and a final chapter with candies, chocolates, sweet sauces, and nut butters. There's a lovely photograph for almost every recipe. Measurements are in US volume and metric (grams), and there's storage advice for nearly everything.

Main ingredients are almond flour, coconut flour, tapioca starch, and arrowroot starch, but there are a few recipes with oats. Coconut sugar, honey, and maple syrup are used as sweeteners, nothing you'd have to go out of your way to find. Other ingredients include: coconut oil, coconut butter, nut butters, ghee, olive oil, coconut milk and cream, dairy-free milk, cacao (or cocoa) powder, chocolate, cocoa butter, eggs, and flax eggs. There's coconut or almond in nearly everything, but no gums, and most recipes use flax eggs instead of eggs.

If you're not interested in Conners's personal journey skip the "My Story" part of the introduction where she talks about "healthy" eating and her and her family's health issues, but the second part where she discusses the ingredients she uses is more neutral in tone.

In the back, a thorough index includes entries for major ingredients, always a nice touch.

You can check out Conners's food blog at Bakerita, which includes savory dishes, though be aware the oldest recipes aren't gluten free.

mific

This is good with any curry or Thai-type main dish. It's not really a rice dish, I know, but on a low carb eating plan you can't have rice so this is a tasty substitute if you like Asian flavours.
( Read more... )

jesse_the_k

A friend’s garden yielded many stalks of rhubarb. Search taught me that Yorkshire UK is the tip of the rhubarb triangle and I experimented from there.

Ingredients

860g (large bunch) rhubarb stalks
140g white granulated sugar
25ml (5 tsp) ginger powder
5ml (1 tsp) cumin powder
1ml (1/4 tsp) clove powder
60 ml (1/4 cup) apple cider vinegar
60 ml (1/4 cup) red port

Ketchup is easy and fun!

( let’s do it )

mific

This is a version of granola I road tested and adapted that's delicious and nut-free, and can be dairy-free (the original recipe I adapted it from used coconut oil but I get heartburn with too much coconut). A lot of nut-free granolas are heavy on grains like oatmeal, but this one's low-carb and fits with a keto eating plan.

Prep Time: 5 min | Cook Time: 5-10 min | Servings: 12 portions

( Read more... )

It's not as crunchy as other granolas, but has lots of texture and is firmer if kept cool.

rosefox

I'd planned to make lasagna, but the store was out of GF lasagna noodles, so I improvised a pasta bake instead. It came out really well! It's dairy-free because that's how my household rolls, and I included recommendations for brands of vegan ricotta and mozzarella but it would work just fine with regular cheese too. If you use vegan sausage, it's vegan. You can also substitute ready-made pasta sauce for the quick homemade version we do. Very flexible and adaptable recipe. The only thing I'd note is that you really need corn, rice, or quinoa pasta for this. Lentil or bean pasta won't work nearly as well.

Bonus recipe for cashew ricotta: Soak raw, unsalted cashews for four hours, pour out the water, put the cashews in your food processor (not the blender!), and drizzle in fresh cold water as you process them until the texture becomes creamy and ricotta-like. Add salt to taste. When I use it for lasagna, I process in fresh basil and nutmeg.

Bonus recipe for melted soy ~mozzarella: 7:1:2 proportion of pure soy milk (no thickeners), vegetable oil, and tapioca flour, plus miso paste to taste (depending on how tangy/salty you want it). Whisk ingredients together and pour into a nonstick pan. Heat over medium-low heat, stirring constantly with a flexible spatula, until the mixture thickens, curdles, and becomes a single gooey mass. Immediately pour over pizza or pasta. For a dish this size, I'd probably use 7 Tbsp soy milk, 1 Tbsp oil, 2 Tbsp (or 1/8 cup) tapioca flour, and 1.5 tsp miso paste, which would make about half a cup of melted cheese.

Ingredients

12 oz Barilla or other corn/rice GF pasta
28 oz crushed tomatoes and your choice of herbs, spices, olive oil, etc. (or ready-made sauce)
10 oz sweet Italian sausage, raw or pre-cooked
8 oz Kite Hill ricotta (or homemade cashew ricotta)
2 Miyoko's Kitchen mozzarellas (or 16 oz pre-shredded vegan mozzarella, or homemade soy mozz)
Several handfuls of baby spinach or chopped adult spinach

Equipment

Oven
Stove with two burners
Can opener
Two pots
A pan if you're browning raw sausage; a cutting board and knife if you're chopping up cooked sausage
Wooden spoons
9" x 13" baking dish
Aluminum foil
Rubber or silicone spatula

( Directions )

Current Mood: full

mific

This is something for any Kiwis following the comm, and I think they may be based in Aussie as well, maybe? Anyway, they mailorder.

Crumpets may not be well known in America being more of a British thing, but they're one of my absolute fave winter treats. When I was a kid there was a nearby bakery that made (non GF of course) excellently thick, chewy/crisp crumpets - the square-shaped ones, but in recent years all the supermarkets seem to sell is lighter-weight, less stodgy (and to me, less satisfying) (and of course, still non-GF) ones, mostly circular, but sometimes square. Smaller than the crumpets of old, though.

Then I was randomnly searching the internets for GF crumpets, like you do, and I discovered this LOCAL Christchurch company that makes GF crumpets. https://liberate-foods-nz.myshopify.com/

I've had a couple of deliveries so far, and they're the stodgy, delicious, square crumpets of my childhood, in spades!

Preferences for what to have on crumpets vary, but for me it has to be butter and honey, every time. YUM. Highly recommended!

The only problem is how fast I eat them once a parcel arrives. And one time the idiot courier guy left them at my neighbour's, which was briefly worrying, but the yumminess was eventually retrieved.

Seriously, if you can access these, give them a try. With butter and honey, of course! You toast them (I don't have a toaster but I brown them a little on both sides in a dry non-stick pan).

( pic here... )

runpunkrun

The box for Trader Joe's Non-Dairy Frozen Dessert Chocolate Fudge Oat Bars shows an unwrapped fudge bar straight from the freezer and gently rimed with frost. Cartoon stripes of brown, beige, tan, and white stream out behind the fudge bar like a neutral-toned rainbow. Text gives the name of the product and says, 4 bars / gluten free / vegan. Keep frozen. These vegan fudge bars from Trader Joe's taste just like the fudgsicles I remember from childhood, chocolatey like chocolate milk, with that malty, almost chalky taste. I say this as a fan. The taste is authentic and the texture is delightful, smooth and creamy, not icy or stiff at all, and you can bite right into them with satisfaction.

At 55 grams each, they're much smaller than your standard fudge bar, which I like because I don't want a huge serving, and they're super cute.

They're labeled gluten free, vegan, and kosher pareve, and come four to a box. I paid $3.49.

Ingredients:

organic oat base (water, organic hydrolyzed oats)
sugar
semisweet chocolate (sugar, unsweetened chocolate, cocoa butter, sunflower lecithin, vanilla extract [water, ethyl alcohol, vanilla bean extractives, sugar])
organic sunflower oil
organic guar gum
natural flavors
salt

sonia

As part of Dunava Balkan Choir's virtual CD release party in April 2021, singer Hila Lenz demoed this chocolate mug cake for all of us to make at home. I was astonished that it was something I could eat, and I've made it often since.

Ingredients
2 Tbs. nut butter or tahini
1 egg (or 1 medium overripe banana, reduce sugar)
2 Tbs. sugar
1 Tbs. cocoa powder (unsweetened)
Pinch salt
Rounded 1/2 tsp cinnamon
Pinch cayenne (optional)

( Instant gratification )

sonia

Spring in Portland can be cold and damp, so I set out to make teff muffins. You know how Bob's Red Mill has been changing their packaging lately? I opened my new package of teff flour and realized it's whole grain teff, not whole grain teff flour. Links are to Bob's Red Mill site in case you also like to shop by visual recognition.

I put sorghum flour in my muffins instead, since that's what I had handy. Came out edible, but somewhat sandy and crumbly.

Now I have a bag of whole grain teff. It's a very fine grain, which is why I couldn't tell the difference from flour by how the bag felt. This recipe is from the back of the bag, and doesn't show up on the Bob's Red Mill site for some reason.

Teff Porridge with Dates and Honey

1 cup whole grain teff
3 cups water (might want extra boiling water at the end)
1 Tbsp unsalted butter (I used olive oil)
1/4 tsp ground cloves
3/4 cup pitted dates, halved crosswise (or chopped smaller)
1/4 tsp sea salt
3 Tbsp honey, plus additional for topping
1/4 cup chopped walnuts (optional)
Yogurt, cream, or milk (optional)

( Recipe )

Notes:
Do you know how to tell if teff is cooked through? I do not. And I did not read the whole recipe closely ahead of time and it wasn't noted in the ingredients, so I did not have boiling water available at the end. So, I stopped cooking it fairly soon after adding the dates, when it thickened. It is tasty, especially with extra honey drizzled on top. I skipped the walnuts and dairy toppings. I would probably chop the dates smaller next time, despite the extra hassle.

mific

This is super basic and I'm sure most people already do it, but it's my slightly healthier GF take on student-style instant ramen, and an easy 1-person meal. It uses instant rice noodles, and you can get brands that are GF.

( more )

rosefox

My preferred brands: Barilla noodles, Cucina Antica tomato basil sauce, Kite Hill ricotta, Miyoko's Creamery mozzarella. Homemade will do fine for everything except the noodles, and if you can figure out how to make the noodles too, go for it!

Ingredients

1 box GF oven-ready lasagns noodles (should contain 16 noodles)
6 cups tomato sauce
12 oz almond ricotta
16 oz non-dairy mozzarella
fully cooked fillings of choice (we like two cups of sauteed spinach plus a pack of Shady Brook Farms sweet Italian turkey sausage)
olive oil or cooking spray

Equipment

Oven
Measuring cup
Spoons
9 x 13 baking dish
Aluminum foil

( Instructions )

Current Mood: satisfied

mific

Soba noodles can be GF as they're made of buckwheat, and they're good for one-person meals, as they often come in packs with handy individual serves, like this:
( more here )

rosefox

This makes a fairly dense, substantial cake that is plenty for one person's breakfast, especially if you add sliced banana on top or scramble an egg on the side. For a shareable cake, double the ingredients, use a four-cup pitcher, and increase the microwave time to 3 minutes 15 seconds. I've tested this recipe with both GF Bisquick and Bob's Red Mill GF pancake mix, and it's worked great both times.

I highly recommend using maple sugar rather than white sugar. I haven't tried it with brown sugar but that would probably be good too.

For a vegan cake, omit the egg or replace with applesauce, and use maple sugar or another vegan sugar. Re the [whatever]-free tags, of course that will depend to some extent on the mix you choose, so shop carefully!

6 Tbsp gluten-free pancake mix
0 to 1.5 Tbsp sugar or maple sugar, depending on the mix and your sweet tooth
3 Tbsp oil
4 Tbsp milk (dairy or unsweetened non-dairy)
1 large egg
0.5 tsp vanilla
12 blueberries or 1 Tbsp raspberry jam

In a two-cup microwave-safe pitcher or large (at least 14 oz.) mug, mix the pancake mix and sugar with a wooden spoon. Add the oil, milk, egg, and vanilla, and beat well with the spoon. Mix in blueberries, or drop jam into the center of the batter. Microwave for 2 minutes or until fully cooked.

Current Mood: full

rosefox

This recipe is adapted from The Non-Dairy Evolution Cookbook by Skye Michael Conroy, which is incredible, and anyone who's ever wanted to try making their own dairy alternatives should immediately get it. (Support a queer vegan self-published author!) The sauce is sort of halfway between the Golden Cheddar Sauce and the Sauce Fromage Blanc. It has a nutty flavor from the nutritional yeast and a tang from miso and vermouth; it's not gruyère, but it hits the same spot. Freshly grated nutmeg and fresh thyme complete this rich and flavorful dish.

The sauce is definitely a sauce, with a creamy texture. If you want a gooey texture that's more like melted cheese, try increasing the tapioca flour.

This can be made with any pure non-dairy milk that consists solely of a bean, nut, or grain and water—no thickeners, no sweeteners. I use Westsoy soy milk. For the wine, I use extra-dry vermouth; if you don't use alcohol in cooking, you can leave it out. I very strongly recommend using freshly grated nutmeg and fresh thyme rather than the stuff in a jar.

In a 9" x 12" pan or large casserole dish, you should get about three layers of potatoes. Use an 8" or 9" square pan or 9" round pan for more layers.

This quantity of ingredients makes enough for six to eight people.

Ingredients

2 lb Yukon Gold or other yellow or white potatoes
water
2 tsp salt
1–2 tsp non-dairy butter or margarine
freshly ground pepper
grated nutmeg

Sauce
1.75 cup pure non-dairy milk
.25 cup tapioca flour
.25 cup nutritional yeast flakes
.25 cup vegetable oil
1 Tbsp mellow white miso paste
1 Tbsp tomato paste
.5 tsp fine sea salt or kosher salt, or more to taste
2 Tbsp very dry white wine or sherry
1 tsp minced fresh thyme leaves or .5 tsp dried
grated nutmeg to taste

( Equipment and instructions )

Current Mood: full

indywind

Tarka dal or lentil soup with fried spices is what I'm eating this week as a change from US-typical holiday leftovers. It's deliciously warm and comforting, and with a grain-based accompaniment makes a filling vegetarian (optionally vegan) meal, ready in about 45 minutes, mostly unattended. The recipe is very forgiving of substitutions and quantity adjustments, so consider these an approximate suggestion and feel free to adapt to your taste or what you have available.

Ingredients:
Red lentils (~2 cups for 4 generous servings; brown lentils or mix of brown lentils and yellow split peas also work)
Water + salt to taste, and/or veg or chicken broth (2-3 cups per cup of dry lentils used, depending how thick you like your soup)
Clarified butter/ghee, or light olive oil or other mild veg oil, or butter (1-3tbs)
Onion (yellow or white, to make ~1/4-1/2 cup chopped, or shallot)
Garlic (~1tsp-2tbs jarred or fresh minced or paste, not dry powder)
Ginger (ditto, or use jarred prepared garlic-ginger paste)
Whole cumin seeds (~1-3tsp, preferably mix of black (kala jeera) and brown(shah jeera))
Whole mustard seeds (~1-3tsp)
whole fenugreek seeds (~1/2-1tsp)
Garam Masala (~1-2tsp powdered) plus turmeric powder (1/2 as much); or curry powder
Optionally one or more of: generous handful fresh or frozen spinach; about a cup of coarsely chopped tomatoes, fresh or canned; fresh cilantro, coarsely chopped, up to 1/2 cup.

Directions
( behind the cut )

runpunkrun

These bars remind me of the bottom of a fruit pie. You know, where it gets a little soggy from the fruit so it's not light and flaky like the top crust? The crust is lightly sweet, and the raspberry filling is on the tart side. Adapted from Cherry Almond Oat Bars at Running With Spoons.

Ingredients:

Raspberry filling:

1/2 cup frozen raspberries, thawed, or fresh (~100 g)
1/4 cup raspberry jam

Crust:

1 cup blanched almond flour, packed (128 g)
3/4 cup oat flour (80 g)
1/2 cup granulated sugar (100 g)
1/4 tsp fine salt
1/3 cup unsweetened applesauce (80 ml)
1 tsp vanilla extract

Topping:

3 Tbsp rolled oats (21 g)

( recipe )

Questions? Ask 'em!

jesse_the_k

To maintain my berry-forward diet, I always have frozen blueberries and frozen cranberries on hand. This makes a nice snack or a light meal, for our August prompt of vegan-friendly.

For one serving

60g / 2/3 cup frozen cranberries
8g / 1 Tbs coconut flour
90g / scant cup frozen blueberries
30g / 1/4 cup nuts (walnuts, almonds, pepitas are all nice)

( make it so )

nerakrose

This recipe comes from this Danish foodblogger. It's vegetarian and can very easily be made vegan, and is delicious.

My housemate is Italian so I have been subjected to the "Spaghetti Bolognese IS NOT a real thing!" rant very often, but I served this for her and asked if it tasted like something from Italy, and she said yes, and that she was going to cook it for her vegan friends in Italy. So quality stamp of approval, I guess?

Serves about 6, can be frozen.
1 large onion
lots of olive oil (3 table spoons or so)
1 finely grated carrot
3 large cloves garlic
half a teaspoon chili flakes (optional)
1 tablespoon fresh thyme, chopped (or 1tsp dried)
a good lump of butter or vegan butter alternative
2 tbsp tomato puree (the thick concentrated kind)
1,5dl red wine
0,5dl cream or whole milk (optional)
400g passata (or a tin of chopped tomatoes)
2 bay leaves
1 vegetable stock cube or concentrated vegetable stock*
2dl water
130g beluga lentils (about 1,5dl)

* I believe she means those little tubs of gelatinous stock that Knorr makes. Fond 'du chef' I think they're called? Idk.

( Directions and notes )

runpunkrun

This month our focus is on plant-based foods! This means recipes that don't contain animal products or can easily be made vegan by a simple substitution, like using maple syrup in place of honey.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe or product and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post to the comm if it isn't related to this topic.

runpunkrun

I'd eaten my last popsicle, needed something cold, then remembered I had a bag of Trader Joe's mango chunks in the freezer and a recipe for mango sorbet! Adapted from David Lebovitz's The Perfect Scoop.

Ingredients:

24 oz frozen mango chunks, thawed
1/2 cup granulated sugar
1/2 cup water
1 tablespoon lime or lemon juice
1 tablespoon vodka or dark rum (optional)
pinch of salt

( recipe )

Questions? Ask 'em!

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gluten-free eats

gluten-free eats

Entries tagged with diet: vegan-friendly

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Quick-Pickle Pressed Cucumbers

Ingredients

Sauteed Carrots

Thickened Berry Compote

Deliciously moist vegan / gf carrot cake / cupcakes

Pilaf: now with cabbage

Book Review: Bakerita, by Rachel Conners

Cauliflower rice - South-east Asian style

Zippy Rhubarb Ketchup

Ingredients

Ketchup is easy and fun!

Coconut Keto Granola

GF DF pasta bake

Liberate Foods GF Crumpets

Product Review: Trader Joe's Non-Dairy Frozen Dessert Chocolate Fudge Oat Bars

Hila's Chocolate Mug Cake

Teff Porridge with Dates and Honey

Instant ramen GF style

Gluten-free dairy-free lasagna

Soba noodle salad for one

Pancake mix mug cake

Vegan GF potatoes au "gratin"

Soup: Tarka dal

Recipe: Vegan Raspberry Oat Bars

Summer Time Fruit Soup (Pudding)

Recipe: Beluga Bolognese

Prompt: Vegan Friendly

Recipe: Mango Sorbet

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