gluten_free | Entries tagged with diet: vegan-friendly

I haven't had an efficient cooktop where a wok could be used for years and since Covid it's been worse as my glass cooktop broke and all I could get was a cheap plug-in element. It's slow and inefficient but it gets there eventually - only for slower cooking though, not stir-fries. So I often make an adapted 1-frypan meal that's hard to ruin.

( recipe here... )
The quantities above in an approx. 26-28" pan make two meals, or one for a hungry person.

nerakrose

This is a recipe I modified from a non-gf recipe from a Danish food blogger, and then I halved it because the og recipe yielded about 30 crackers and I'm just one person and can't eat that many. It's my first time even attempting this kind of baking and I think my crackers came out ok. There are photos below the cut.

Yield: about 12

150g seeds
25g oats
1 tsp coarse salt
1/2 tsp baking powder
115g gf flour
0,35 dl vegetable oil
1 dl water
rosemary to taste

( The rest of the recipe and photos )

( UPDATE )

( UPDATE 2 )

sonia

I ran across this Greek rice recipe by Mina Stone when I happened to have long grain brown basmati rice and rainbow chard on hand, so I gave it a try and it turned out great. Of course I made other substitutions, see below.

Ingredients
6 cups (175 g) Swiss chard leaves, roughly chopped
1 Tbsp olive oil
1/2 tsp salt
1 bunch fresh dill, roughly chopped (or dried dill, estimated 2 tsp)
1 cup (200 g) long grain rice, rinsed
1 lemon (or lemon-dill vinegar, which is what I had)

( recipe )

runpunkrun

These shortbread cookies are dense and buttery—without butter!—and have that fine, sandy texture you want from shortbread. They're super quick to make and you can do them as simple shortbread cookies or give them a different spin with a jam or chocolate center. Adapted from King Arthur Flour's Gluten-Free Almond Flour Shortbread Cookies.

Ingredients:

1 cup almond flour (97 grams)
1/4 cup powdered sugar (25 grams)
1/4 scant teaspoon salt
1/4 cup neutral tasting oil
1/2 teaspoon vanilla extract

Optional:

jam or preserves
chocolate baking discs
coarse sugar

( recipe )

Questions? Ask 'em!

jesse_the_k

These very crunchy crackers are made from sunflower, sesame and flax seeds, glued together with a little oil, honey, potato starch, rice bran, and water.

These are the neatest thing since, umm, sliced bread. They have actual flavor, the one thing missing from the last crackers I recommended.

MyGuy found them at Trader Joe’s, and I adore them. They work with my low-carb menus (just 3g net carbs for each cracker). They’re large enough to feel like an actual open-face sandwich. They’re sturdy enough to withstand toasting cheese on top.

Stock varies widely at TJs, so I tracked down their Norwegian manufacturer, SIGDAL BAKERI. Amazon sold me a case of 12 for US$77 — that’s $1.50 per cracker. While they were just as fresh as the TJ version, they’re shipped from Norway with no padding whatsoever. Each packet had at least one cracker shattered into more than 5 pieces. My local TJs charged $2.05 per cracker.

They’re clearly made by the same company, with subtle differences that I’m nerdy enough to detail behind the cut.

( details )

rosefox

If you have an abrupt craving and want to bake a handful of vegan gluten-free cookies in a toaster oven, here you go:

2 Tbsp white sugar
3 Tbsp brown sugar
2 Tbsp coconut oil, melted (or butter if you eat butter)
1/4 tsp salt
2.5 Tbsp applesauce
1/4 tsp vanilla extract
1/2 cup GF all-purpose flour (or wheat if you eat wheat)
1/4 tsp baking soda
1/4 rounded cup vegan chocolate chips

Preheat oven to 375F. Mix ingredients in order. If you're using GF flour, let the batter sit for 10 minutes to hydrate. Divide into larger or smaller dollops depending on the size and number of cookies you want and arrange them on the teeny baking sheet that came with your toaster oven; they won't spread much, and it's probably best to flatten them a little before baking. Bake 10–12 minutes or until you have cookies.

Original recipe here.

Current Mood: sleepy

harmonic_tabby

The hubby brings home a butternut squash every other week, or so, during winter months and I cook it. Just roasting gets a bit 'the same' so I try to mix it up by serving it savory with onions or sweet with apples and raisins. And then yesterday I had a brainwave (or a reboot, who knows). Secret is the sauce which I use for something completely different (see bonus recipe!).

Ingredients: you're gonna need
a butternut squash
an apple
quarter cup of honey
quarter cup of lemon juice

( Assembly instruction )

We're eating the leftovers today with broasted pork loin from the crock pot and it might be even better the second time around.

( Variations... )

And where did I get the lemon/ honey sauce? I'm glad you asked.

( Bonus recipe!! )

Let me know what other variations you can think of (since I'm sure the hubby will be bringing another butternut home soon).

Tabs

runpunkrun

These breakfast cookies are made with powdered peanut butter (also known as peanut flour) which makes them lower in fat than traditional peanut butter cookies. They're also hearty and delicious, with a firm, chewy texture. Or skip the oven and eat the dough raw.

Ingredients:

1 1/4 cups rolled oats or quick oats
3/4 cup powdered peanut butter, packed
2 tablespoons chia, hemp seeds, or flax meal
1/4 teaspoon fine salt, heaping
1/4 cup neutral flavored oil
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
3 tablespoons water
2/3 cup chocolate chips (optional)

( recipe )

Questions? Ask 'em!

jesse_the_k

for our January 2020 prompt, potatoes! Hot dish is the term peculiar to North Central US for a starchy casserole perfect for potlucks.

Makes 8 servings. 60 minutes: 30 prep, 30 baking.

This evolved from a cold salad at my local deli, with extensive experimentation. All ingredients are cooked before combining with dressing and baking at low heat so the flavors meld. Chop everything small enough that no bite will contain just one thing.

Ingredients:

Sturdy Raw Veg

740g new potatoes (12 small)
180g asparagus (around 30 stalks)
115g sweet pepper (one half)
4 scallions

Cooked protein

250 - 500g (tuna, tofu, leftover chicken)

Pantry/freezer Veg

Container of artichoke hearts (we’ve used a small jar marinated as well as a 400g can of plain)
12 or more Kalamata black olives, sliced into Os
Soaked garbanzo beans (1 can/440g)

( add the dressing, mash it together, and cook for half-an-hour )

jesse_the_k

Six soup bowls — 45 minutes

developed and refined by MyGuy

ingredients

leeks 3 medium or 4 small or 500g
olive oil 30ml (2 Tbs)
floury baking potatoes 3 large or 1kg (2.2 lbs)
250ml (1 cup) stock from 250ml water & 15ml (1 Tbs) roasted garlic base
cooked protein 150g (0.4 lb) see substitutions below
1.2l (5 cups) water, incrementally
dill weed to garnish( it's soup time )

sonia

A friend gave me this recipe from Milk Street Kitchen by Matthew Card and I converted it to gluten-free and dairy-free as noted. I think you could use any gluten-free flour mix. My conversions from grams to cups are generously rounded up or down for convenience. Tasty and unusual!

Note: Measuring the bananas in a 1-cup dry measuring cup was important; the difference in moisture between 4 small and 4 large bananas could throw off the balance of the ingredients.

2 cups (10 ounces) flour
- 1 1/4 cups (190 g) white rice flour
- 1/2 cup (50 g) sorghum flour
- 1/4 cup (30 g) tapioca starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) salted butter
- Miyoko's Creamery cultured vegan butter
1 1/4 teaspoons ground cardamom
2 cups mashed banana (about 4 very ripe bananas)
3/4 cup packed (5 1/4 ounces) dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon white sugar (optional)

ETA: Can mix in 1/2 cup walnuts chopped small just before pouring batter into pan.

( Recipe )

runpunkrun

This date-sweetened chocolate frosting doesn't taste like your standard frosting with all the fat and refined sugar, but if you can't have that—or don't want it—this is a fair replacement. It's thick and smooth, spreads easily, and has the texture and feel you'd expect from frosting. It's great on brownies.

Ingredients:

100 grams pitted dates (~1/2 cup)
1/4 tsp vanilla extract
60 mL warm water (1/4 cup)
85 grams unsalted natural nut butter (1/3 cup)
25 grams cacao powder or unsweetened cocoa powder (1/4 cup)
1 pinch fine salt (optional)
15 mL oil (1 tablespoon, or sub water or nut butter)

( recipe )

Questions? Ask 'em!

runpunkrun

These vegan ginger cookies have a crisp outer shell, a soft chewy middle, and a good balance of sweet and spicy. They come together in one bowl, so they're super easy to make, and don't require much clean up. They're very similar to the spiced molasses cookies

rydra_wong shared, only not as spicy and a little bit sweeter.

Ingredients:

1 3/4 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 cup maple syrup
2 tbsp oil
2 tbsp molasses
1/2 tsp vanilla

( recipe )

Questions? Ask 'em!

jesse_the_k

I don’t tolerate hot pepper so I can’t eat most chili dishes. This creation scratches my lively-flavor itch. I serve it with my skillet cornbread

Total time: 1 hour including prep

Zippy Beans

mirepoix
2 Tbs olive oil
3 stalks celery diced
2 small onions diced
2 cloves garlic smashed
1 tsp cumin powder
1 tsp dried tarragon
1 tsp dried oregano
1/2 tsp ginger powder
1/2 tsp mustard powder
2 Tbs red wine (or red wine vinegar)
beans
1 can (415g) diced tomatoes: strain and save juice
1 can (450g) kidney beans
2 cups frozen white beans (cannellini or butter or navy)
1/2 cup frozen baby lima beans
1/2 c chopped green (string) beans (fresh or frozen)
garnish
at least 15 stalks worth of fresh cilantro (coriander) leaves
1/2 sweet bell pepper diced

( Let's cook )

sonia

This is adapted from Split Pea Alecha by Valerie Mates. I like lentils better than split peas, but it works with either one. I changed it to make a somewhat smaller amount of food (but still enough for several days), and upped some of the spices. Yummy and quick.

Ingredients
2 cups lentils, rinsed
5 cups water, or the right amount for your lentils
1 teaspoon turmeric
1 teaspoons salt
1/3 cup olive oil
2 slices (1/4 inch) fresh ginger, chopped finely
1/2 teaspoon ground cardamom (or 2 pods, crushed)
1/4 teaspoon ground cloves (or 1 clove, crushed)
1/4 teaspoon ground cinnamon
a pinch of nutmeg

( Recipe )

sonia

This casserole has a lot of ingredients and takes a while to prepare, but it makes a lot of delicious food! You can also use it as turkey stuffing rather than baking it in a casserole dish.

The recipe was given to me for a potluck dinner, not credited.

Ingredients
1/2 cup wild rice
1 cup brown rice
2 Tbsp olive oil
1 med onion, chopped
3/4 cup diced celery, about 1/4 inch pieces (or Fennel Bulb, diced)
2 cups sliced crimini mushrooms
1 med green apple, diced about 1/4 inch pieces
4 med cloves garlic, minced
1/2 cup chopped walnuts
6 dried apricots, coarsely chopped
1/2 cup raisins
1/2 cup chopped fresh parsley
2 TBS chopped fresh sage
3 TBS chopped fresh thyme
1/2 TBS fennel seeds
1/2 cup + 1 TBS vegetable broth
salt and black pepper to taste

( Recipe )

runpunkrun

These crisp but tender cassava flour crackers have a dry, powdery Cheez-It-esque nature that almost fools you into thinking there's cheese in there—an illusion helped along by their orangey color—but they're dairy free and vegan. They're also surprisingly easy to make and stay crisp for weeks.

Ingredients:

1 1/4 cups (180g) cassava flour
1/4 cup (24g) golden flaxseed meal (optional)
1/2 teaspoon fine salt
1/2 teaspoon garlic powder
1/2 tsp baking powder
1 tablespoon dried oregano
1/2 cup (108g) water
6 tablespoons (78g) olive oil
1 tablespoon (20g) tomato paste (optional)

( recipe )

Questions? Ask 'em!

runpunkrun

My quest for the perfect blueberry muffin continues. These almond flour muffins from Gluten-Free Goddess are nice and hefty, but have a tender crumb, and a sweet, whole grain taste that's reminiscent of graham crackers. They're full to the brim with blueberries, and bake up with a beautiful dome and a golden crust.

Ingredients:

1 1/3 cups almond flour (145 g)
1 cup sorghum flour (130 g) or oat flour
1/2 cup tapioca starch (70 g) or potato starch
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum

1 1/3 cups brown sugar, packed (185 g)
2 tablespoons oil (20 g)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1/2 cup liquid, could be milk (any kind!), juice, or water (more as needed, up to 3/4 cup)

2 cups blueberries, fresh (rinsed and patted dry) or frozen (defrosted, rinsed, and drained) ~300 grams

( recipe )

Questions? Ask 'em!

runpunkrun

These gingerbread bars from Cafe Johnsonia are chewy, spicy, and super delicious. The edges are chewy like a brownie, with the center being a little more dense and sticky. You can pick the bars up and eat them without them falling apart in your hands, but the crumb is still nice and light, and they're not gritty in the slightest.

Ingredients:

1 cup brown rice flour (140 grams)
1/2 cup sorghum flour (70 grams)
1/4 cup cornstarch (30 grams)
1/4 cup tapioca starch or sweet rice flour
1/4 tsp xanthan gum
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground white pepper
2 tsp baking soda
1/2 tsp fine salt
2 large eggs
3/4 cup oil
1 cup granulated sugar (225 grams)
1/4 cup molasses
1/4 to 1/2 cup chopped crystallized ginger (optional)

( recipe )

Questions? Ask 'em!

This recipe appeared on my journal in a different form.

runpunkrun

Every winter I make a double batch of this cranberry relish. Not only does it give turkey a reason to be eaten, it's also good with ham, pork, and chicken. I never used to like fruit on my meat before I made this stuff.

This is my recipe, but I mostly just wrote it down so I didn't have to keep interpolating between the two recipes I routinely mashed together every year. Because every year I looked at those two recipes—neither of which calls for apples—and was like, "Do I peel these apples??" Yeah, dummy, you do. But you—you, the reader!—don't have to! So consider this a loose set of suggestions. As written, it makes a thick and chunky cranberry sauce that's slightly sweet, with a bonus hit of orange, apple, and cinnamon that'll make your kitchen smell amazing.

APPROXIMATE INGREDIENTS:

2 cups fresh or frozen cranberries, rinsed
1 apple, peeled, cored, and diced
zest from one orange (about 1/2 Tablespoon)
1/4 cup orange juice
10 oz can mandarin oranges, drained
3/4 cup brown sugar, packed
1 tsp ground cinnamon
1/4 tsp ground nutmeg

( 'recipe' )

Questions? Ask 'em!

runpunkrun

That's It fruit bars are just fruit with nothing added. They're vegan, paleo, kosher, and certified GF. From their FAQ:

All of That's It snacks are made in our own facility, which is free from peanuts, tree nuts (except for coconut), dairy products, eggs, soy, wheat, crustaceans, and fish.

Instead of a tough strip of dried fruit leather, this is a soft fruit bar, a mix of blended and minced fruit. It's tender and flexible with a soft and chewy texture that isn't so super sticky it welds your mouth shut. In fact these barely get stuck in my teeth at all. I like them for a sweet snack or a dessert. Where I shop they're sold individually, usually near the protein bars; though Target sells them in boxes.

( flavor rankings )

Trader Joe's makes a version of these bars that's also vegan and labeled Gluten Free, but the quality can be variable, with one bar being better (more tender and flavorful) than the next. They come in four flavors, and while I enjoy the Apple + Strawberry, the Apple + Mango is consistently inferior to the That's It bar. TJ's also has Apple + Coconut, and Apple + Banana.

runpunkrun

I love these chocolate chip banana muffins because they're tender yet satisfying, and come out of the oven with a beautiful domed top. They're based on these vegan muffins from Beaming Baker. If you want to use a flax egg, check out the original recipe, which also has a nut-free option.

Ingredients:

1 ½ cup oat flour (150 grams)
¾ cup almond flour (65 grams)
2 Tablespoons flax meal (14 grams, optional)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large, very ripe bananas (~230 grams peeled or 1 cup mashed)
¼ cup oil
¼ cup coconut sugar (40 grams)
2 large eggs
1 teaspoon pure vanilla extract
½ cup chocolate chips, heaping (100 grams)
¼ cup walnuts or pecans, chopped (optional)

( recipe )

Questions? Ask 'em!

runpunkrun

I had some leftover dates and a dream, so I whipped these up. Tastes like a Larabar Lemon Bar, but better. Tastes like lemon candy. Low effort and based on these no bake lemon bliss balls.

Ingredients:

120 grams dates, pitted—I used deglet noor ~15 dates
1/2 cup raw nuts—something mild: almonds, cashews, Brazil nuts
1 Tablespoon lemon zest
1-2 Tablespoons lemon juice
pinch of kosher salt

( recipe )

Questions? Ask 'em!

harmonic_tabby

This recipe is an adaptation of a salad we enjoyed from the salad bar of a local pizza chain. I managed to reproduce the effect, even if my recipe isn't the same as theirs. I sliced up a batch this morning and thought y'all might enjoy it, too.

Ingredients:
2 bell peppers
1/2 red onion
1 cup italian vinaigrette (I used gluten free Wish Bone Italian)
2 ounces feta cheese, crumbled
2 ounces sliced black olives (optional)

( Assemblage: )

( The secret revealed... )

I took a picture and surprised myself! ( the photo )

( Some options... )

Hope you enjoy this summer recipe,
Tabs

runpunkrun

This granola comes straight from America's Test Kitchen's How Can It Be Gluten-Free Cookbook. It's crunchy, not overly sweet, and it doesn't like to clump together. Good on yogurt or straight out of a bowl.

Ingredients:

1/4 cup oil (45 grams)
3 Tablespoons maple syrup (55 grams)
2 1/2 Tablespoons brown sugar (35 grams)
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
2 1/2 cups rolled oats (245 grams)
1 cup chopped nuts (115 grams)
1 cup dried fruit (optional)

( recipe )

Questions? Ask 'em!

Profile

gluten-free eats

Active Entries

Page Summary

mific - One-pan veggie and protein stews
nerakrose - Recipe: gf crispbread/crackers +4 comments
sonia - Recipe: Greek rice with Swiss chard and dill +2 comments
runpunkrun - Recipe: Vegan Almond Flour Shortbread Cookies + Thumbprint variation +12 comments
jesse_the_k - Three Seeds plus Oats Make Delicious Norwegian Crispbread +3 comments
rosefox - Just a few chocolate chip cookies +10 comments
harmonic_tabby - Recipe experiment...success! +4 comments
runpunkrun - Recipe: Peanut Butter Oatmeal Breakfast Cookies +9 comments
jesse_the_k - Recipe: Greek Style Hot Dish
jesse_the_k - Vegan Vichyssoise — Leek Potato Soup +1 comment
sonia - Recipe: Brown Butter Cardamom Banana Bread +7 comments
runpunkrun - Recipe: Date-Sweetened Chocolate Frosting
runpunkrun - Recipe: Vegan Ginger Cookies +9 comments
jesse_the_k - recipe: Zippy Beans without Chili Pepper +3 comments
sonia - Recipe: Lentil Alecha (Ethiopian stew) +2 comments
sonia - Recipe: Wild and Brown Rice Casserole (or Turkey Stuffing) +3 comments
runpunkrun - Recipe: Tomato & Oregano Cassava Flour Crackers +4 comments
runpunkrun - Recipe: Almond Flour Blueberry Muffins + Cranberry Orange Variation +5 comments
runpunkrun - Recipe: Chewy Gingerbread Bars +2 comments
runpunkrun - Recipe: Apple Cranberry Relish +7 comments
runpunkrun - Product Review: That's It vs. Trader Joe's Fruit Bars +2 comments
runpunkrun - Recipe: Chocolate Chip Banana Muffins +6 comments
runpunkrun - Recipe: No Bake Lemon Protein Bites +2 comments
harmonic_tabby - Pepper Onion Salad +1 comment
runpunkrun - Recipe: Oat Granola with Nuts and Fruit +4 comments

gluten-free eats

Entries tagged with diet: vegan-friendly

Navigation

One-pan veggie and protein stews

Recipe: gf crispbread/crackers

Recipe: Greek rice with Swiss chard and dill

Recipe: Vegan Almond Flour Shortbread Cookies + Thumbprint variation

Three Seeds plus Oats Make Delicious Norwegian Crispbread

Just a few chocolate chip cookies

Recipe experiment...success!

Recipe: Peanut Butter Oatmeal Breakfast Cookies

Recipe: Greek Style Hot Dish

Ingredients:

Vegan Vichyssoise — Leek Potato Soup

ingredients

Recipe: Brown Butter Cardamom Banana Bread

Recipe: Date-Sweetened Chocolate Frosting

Recipe: Vegan Ginger Cookies

recipe: Zippy Beans without Chili Pepper

Zippy Beans

Recipe: Lentil Alecha (Ethiopian stew)

Recipe: Wild and Brown Rice Casserole (or Turkey Stuffing)

Recipe: Tomato & Oregano Cassava Flour Crackers

Recipe: Almond Flour Blueberry Muffins + Cranberry Orange Variation

Recipe: Chewy Gingerbread Bars

Recipe: Apple Cranberry Relish

Product Review: That's It vs. Trader Joe's Fruit Bars

Recipe: Chocolate Chip Banana Muffins

Recipe: No Bake Lemon Protein Bites

Pepper Onion Salad

Recipe: Oat Granola with Nuts and Fruit

Profile

Links

Active Entries

Page Summary

Tags

Syndicate