gluten_free | Entries tagged with diet: vegan-friendly

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 )

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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 )

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runpunkrun

Treeline Treenut Cheese: French-Style Soft Cheeses

Scallion Flavor: Flavored with chopped scallions for a tangy flavor and creamy texture.

Now, keep in mind I haven't had any dairy in, well, more than two years, but this stuff tastes just like cream cheese. It's soft and spreadable, and deliciously tangy. I spread it on some homemade crackers and it was all I could do to not eat the whole tub. I also tried it on a sweet apple, but it had a weird aftertaste; maybe it'd be better on a tart apple like a Granny Smith. I would have tried it on toast, but I had to make the bread first, and didn't.

Ingredients: Cashew nuts, filtered water, onion powder, sea salt, dried scallions, lemon juice, L. Acidophilus.

Herb-Garlic flavor: Flavored with fine herbs and garlic for a sophisticated and complex flavor.

Tried this one too, and it tastes very similar to the other, though not nearly as garlicky as I expected/hoped/feared. (I have garlic issues.)

Ingredients: Cashew nuts, filtered water, sea salt, lemon juice, dried scallions, garlic powder, white pepper, onion powder, L. Acidophilus, dried basil, dried oregano.

I found these at Natural Grocers, but Treeline products are available in a lot of places in the US, including Kroger stores. The soft cheese comes in several more flavors, and there's a hard cheese, too. Treeline is made in New York and is gluten free, dairy free, lactose free, soy free, palm oil free, probiotic, vegan, and certified non-GMO. From their FAQ: "No gluten is processed or used in our facility." From the packaging: "We do not process dairy, eggs, meat, fish, shellfish, gluten or peanuts in our facility."

Highly recommended for my dairy-free, soy-free, cashew-capable friends.

runpunkrun

This chocolate sherbet from David Lebovitz is a nice compromise between a chocolate sorbet (chocolate and water) and chocolate ice cream made from a custard (chocolate, cream, eggs). It's smooth and rich, but not too heavy, easy to make, and has deep chocolate flavor.

Ingredients:

4 ounces (115 g) bittersweet or semisweet chocolate
2 cups (500 ml) milk (whole, low-fat, non-fat, or non-dairy)
1/2 cup (100 g) granulated sugar
1/2 cup (50 g) cacao powder or unsweetened cocoa powder
1/4 - 1 teaspoon of instant coffee or espresso powder (optional); I use Starbucks Via Instant
pinch of fine salt
1/4 teaspoon vanilla extract
1 - 2 tablespoons of alcohol (optional); I use dark rum, you could use a liqueur (coffee, chocolate, hazelnut) or vodka

( recipe )

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runpunkrun

This BBQ sauce is sweet and smoky with a nice vinegar tang. I adapted it from Sharon Lachendro's The Best Homemade BBQ Sauce You'll Ever Have at What The Fork.

Ingredients:

Wet:

1 can (15 oz) tomato sauce
1 cup brown sugar, unpacked (134 grams)
1/4 cup molasses
1/4 cup + 2 Tbsp apple cider vinegar (3 fluid oz)
1/4 cup water
1 Tbsp worcestershire sauce

Dry:

2 1/2 tsp ground mustard
2 tsp garlic powder
2 tsp smoked paprika
1 1/2 tsp fine sea salt
1/4 tsp cayenne pepper
1 tsp ground black pepper

Non-Newtonian:

1 Tbsp cornstarch + 1 Tbsp water

( recipe )

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This recipe appeared on my journal in a slightly different form.

runpunkrun

I needed a recipe to go with our current theme of Recipes For Small Appliances, so I cracked open Sweets in the Raw from Laura Marquis and found my bookmark at these Orange Zest Brownie Bites. Orange and chocolate? Past me knew what she was doing.

So I whipped up a batch, and they smelled great and tasted as good as they smelled, with the sweet orange and vanilla right up front, and the earthy cacao and walnuts bringing up the rear. No oven required.

Ingredients:

1 cup raw walnuts (100 grams)
1 1/3 cup deglet noor or medjool dates, pitted (200 grams)
1/4 cup cacao or cocoa powder (25 grams)
1 tsp vanilla extract
1/8 tsp fine salt
zest from one orange ~1 Tablespoon
juice from 1/2 orange ~1/4 cup

( recipe )

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runpunkrun

This is a dry spice mix you keep in your cupboard and then sprinkle on things you're cooking. It has lots of flavor without being hot, though you can certainly make it that way.

Based on the esteemed Alton Brown's Taco Potion #19, though in my house we call it "taco poison" because that's just how we are.

Ingredients:

2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
1 1/2 teaspoons kosher salt (I use Morton)
1 tablespoon sweet paprika (or smoked, or hot)
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional, for heat)

( recipe )

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greywash

Extremely unglamorous but very very tasty. This is a good alternative to banana bread et cetera if you have some bananas that are a little past their prime, or about to be a little past their prime—it keeps for four or five days in the fridge. You can also actually use it to make a bunch of slightly underripe bananas perfectly edible, but I wouldn't try it on super green ones. It also is plenty sweet enough—to my taste at least—to double as a no-sugar-added dessert.

The (not-a-)Recipe:

Bananas (how many—how many've you got? they'll cook down quite a bit, so I usually allow 1.5-2 bananas per person)
Pumpkin pie spice (alternately: separate canisters of ground ginger, cinnamon, and cloves)
Lemon wedges (optional)

You can make this in either the microwave or the oven (at 350°F); I usually use the microwave for speed. Slice the bananas into discs and put in a large dish that can go in the cooking vehicle of your choice (I use a Pyrex mixing bowl). Sprinkle them generously with pumpkin pie spice (if you're using separate ginger, cinnamon, and cloves, use cinnamon the most heavily, and be very very cautious with the cloves—just a sprinkle will do). Note that it's fine to put the bananas in in multiple layers, but if you do, make sure you sprinkle each layer with the spices. Cook until bananas are soft—they will sort of self-mash—stirring occasionally. For 5-7 bananas in my microwave, this takes about 5 minutes total; it'll take more like 20-30 in the oven, depending on how deeply you layer them. Serve warm, optionally topped with a squeeze of lemon.

If you're serving this as a dessert, this is good with whipped cream or ice cream (or iced not-cream), which also lightly conceals how genuinely hideous it tends to be. I also put it on oatmeal a lot, since it's a way of getting around the general fragility of a banana, if you shop of a weekend and then plan on eating oatmeal for the whole week. I also like it (warm) with (cold) yogurt and granola.

rafiwinters

Hello gluten-free cooks! I just made this recipe:

https://www.mamaknowsglutenfree.com/gluten-free-biscuits/

It came out really well. It gives instructions for adapting to dairy-free and/or egg-free versions, also instructions on how to make your own buttermilk if you don't want to use dairy buttermilk or don't want to buy a lot and then not use it all. I used that method--a cup of lactose-free cow milk with a tablespoon of white vinegar.

Sorry no photos of the finished product, but I highly recommend trying the recipe. I had to add a bit more milk after mixing the dry and wet ingredients.

Instead of patting out the dough and making round biscuits, I scooped up large spoonfuls of the dough and just dropped them onto greased cookie sheets. Recipe claims 12 round biscuits. I had about 24 drop ones.

mific

Here are the best cookies I've made so far that are relatively low carb, and GF. They're also egg and dairy-free. They're pretty yummy!

Ingredients
0.5 cup almond meal
0.5 cup coconut flour
0.5 cup golden flax flour
1 cup erythritol (or 3/4 cup sugar - they might brown sooner with sugar)
3 Tbsp psyllium powder (or plain metamucil)
2 tsp baking powder
0.5 tsp salt
1 cup coconut oil (or butter) (warmed a little so it's soft and mixes in)
0.3 cup dried cranberries (I find they clump so I separate them by hand)
0.3 cup dried raspberries (the ones I get are freeze-dried, kind of brittle - mixing in breaks them up)
a little water to mix well, into a stiff, slightly crumbly dough

( Read more... )

runpunkrun

These baked oatmeal cups are lightly sweet and have a soft, chewy texture similar to cooled oatmeal. I started off by looking at Recipes Worth Repeating's Baked Oatmeal Cupcakes, cut it in half, threw in some inspiration from Amanda Drozdz, and then freestyled a bit.

Ingredients:

2 cups rolled oats (200 g)
1/2 cup oat flour (50 g)
1/2 tsp salt
1 1/2 tsp baking powder
2 tsps cinnamon
1 1/4 cups unsweetened applesauce (200 g)
1 cup water or milk product
1/4 cup honey or maple syrup
2 1/2 tablespoons oil
2 tsp vanilla extract
1 large egg

( recipe )

Questions? Ask 'em!

runpunkrun

These dry roasted almonds are delicious and so simple. You can add flavored oils or spices to make them more exciting, but even plain they taste way better than any roasted almond you can buy in a grocery store, and they're cheaper too.

Ingredients:

4 ½ cups raw, whole almonds (1 ½ pounds, or 680 grams)
1 ½ tablespoons water
1 ½ teaspoons fine salt
2 tablespoons olive oil (optional)
salt to taste

( recipe )

This recipe appeared on my journal in a slightly different form.

rydra_wong

Ingredients:

1/2 cup jumbo rolled oats
1/2 cup oats whizzed in a blender/ground oatmeal/oat flour
1/2 cup coconut sugar* or regular brown sugar
1 tsp cinnamon
2 tbsp ground flax seeds
1/4 cup almond butter
one or two squares of dark chocolate, cut into chips (I used 100% chocolate, but please pick your preferred darkness!)
OR raisins, if you prefer
OR both

( Instructions )

jesse_the_k

I need a lot of salt and protein in my diet. Several years of experimentation yields this recipe. I switch between tofu and turkey cutlets as my protein. Turkey cutlets are quarter inch slices cut from a turkey breast. They're available at my grocery in 500 g packages, sliced and ready to cook. Tofu needs to have its moisture pressed out (details after recipe)

Requires 30 minutes prep, 3 to 5 hours unattended cooking

Protein

turkey cutlets or pressed tofu slices

Marinade

1 Tbs (15ml) maple syrup
1 Tbs (15ml) dried shallots (or onions or garlic)
1 Tbs (15ml) dried ginger
1 Tbs (15ml) salt
1 tsp (5ml) cumin powder
7oz (200ml) hot water to dissolve
5oz (150m) tamari
5oz (150m) apple juice
7oz (200ml) apple cider vinegar

let sit for 30 minutes, stirring occasionally, to rehydrate dried spices and make thorough solution ( Let’s make jerky )

mific

This is for the Breakfast category.

Ingredients (makes 4 x 6 inch hotcakes)
1/2 cup coconut flour
1/2 cup potato flour
1 tsp baking powder
A good shake of salt
(optional) 2 Tbsp sugar or granulated stevia etc. Depends if you like your hotcakes/pancakes a bit sweet or not.
1 cup milk (can sub with non-dairy like soy milk)

( Read more... )

runpunkrun

These oat waffles from Cookie and Kate were one of the first things I made when I went gluten free because they don't require any special ingredients. If you have oat flour—or just rolled oats and a blender—you can make these. They come together quickly and are crisp on the outside and soft and tender on the inside. They're also flexible, ingredient-wise, and can be made vegan.

Ingredients:

1 ½ cups (128 grams) oat flour
2 teaspoons baking powder
½ teaspoon salt
1 tsp cinnamon
½ - ¾ cup room temperature milk (any kind!)
¼ cup + 1 tablespoon melted coconut oil or butter, or oil
2 large eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract

( recipe )

Questions? Ask 'em!

rose_griffes

I'm currently taking a break from oatmeal (doing an elimination diet, and they aren't back into the rotation yet), but one of the easiest things to do for breakfast is overnight oatmeal. It's way cheaper to make your own than to buy the pre-made cups of it.

Basically it's 1 part oatmeal to two parts liquid. I like to use coconut milk, or when I'm feeling decadent, coconut cream. I use rolled oats; I'm not sure how it would work using other options, but rolled oats work well.

Add in cinnamon, pecans or almonds, and a bit of sweetener, mix it, and leave it in the refrigerator overnight, and voila! They're almost as soft as cooked oats, but no cooking required.

dray

Anyone have any tried-and-true gluten free/vegan frosting recipes for cupcakes? I'd like to make some cupcakes for my coworkers to celebrate a semi-fancy engagement. I don't often bake, but frosting sans-dairy (and eggs? It's been years) has always been a bug-bear. Anything you've tried with substitutes for butter that isn't overwhelmingly coconut-oil flavoured would be helpful.

Thanks!

runpunkrun

I like this salad because you can make it ahead in a big batch and spend as much or as little time on it as you want. It keeps well in the fridge, and it's full of protein and vegetables. You can put anything you want in it, and since quinoa is a complete protein, you can drop the tuna entirely or swap it out for a protein you prefer.

Time: This takes 15 minutes for the quinoa to cook, a couple hours for it to chill, then 10-30 minutes to make the dressing and chop up the mix-ins.

( recipe )

Questions? Ask 'em!

rydra_wong

Note: these are based on the NaughtyNutrition 10 Minute Vegan Ginger Molasses Cookies with only minor modifications (credit is due to

alatefeline for some of the inspiration), but

runpunkrun suggested I write them up.

And also they are truly great.

Ingredients:

1 cup almond flour OR 1/2 cup almond flour and 1/2 cup buckwheat flour.

(The all-almond flour version gives a crisp/chewy texture like a brandysnap; the almond/buckwheat version is cookie-like. Both are good, so it just depends on what you want.)

3 tbsp blackstrap molasses
3 tbsp coconut oil
2 tsp ground ginger
2 tsp five-spice powder
1 tsp cocoa/cacao powder (optional)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/4 tsp black pepper
orange extract -- I used 1/4 tsp of the Boyajian pure orange oil, which is super-strong, so you'll need to adjust this depending on what you're using

( Read more... )

j00j

Reposting from intro thread at

jesse_the_k's suggestion.

Invented by me to feed a family with varying needs/wants, and to be prepped ahead so we can eat fast when we get home from work. Choose your own gluten free adventure, flexible for additional dietary restrictions or preferences. Toddler friendly (can select small amounts of components likely to be accepted)

Ingredients:
- Vegetables-- low effort: Microwave frozen veg. More effort: Roast a pan of veg in advance. This time I roasted precut butternut squash and microwaved some steam in bag spinach.
- Beans-- low effort: open a can of cannellini or chickpeas. More effort: Marinate can of beans in advance in olive oil/italian spices/sun dried tomato/lemon juice.
- Polenta log from the grocery store these are found in the produce section of US grocery stores with tofu and egg roll wrappers, typically.
- 1 jar tomato sauce
- 1 package turkey pepperoni (sub veggie sausage or your additional protein of choice, or omit)
- shredded mozzarella, parmesan, or dairy free cheez.

( how to choose your adventure )

indywind

There are innumerable basically similar versions of this recipe all over the internet, but this one I got from my cousin-in-law, a source of many recipes that make me say "how have I never heard of/tried this before?" My spouse, not a fan of tofu and previously adamant that it doesn't belong in dessert, has come round to requesting this recipe as a birthday treat.

Ingredients:
Filling:
silken firm tofu, 2 packages or ~24 oz
semisweet or extra dark chocolate chips, 1 bag or about 2.5 cups
vanilla extract, 1 tsp
salt, 1 pinch (<1/8 tsp)
honey, 2 tbs (or substitute maple syrup or agave nectar; or omit)
garnishes if you want
Crust:
prepackaged cookies, scant 2 cups or ~12 oz, crumbed, preferably chocolate
(I like Pamela's Simplebites Extreme Chocolate; the cookie part of KinniToos or Glutino chocolate creme-filled sandwich cookies takes a little more work to separate the filling.)
butter, margarine, coconut oil or other solid-at-room-temp oil, 1/2 cup or 1 stick

Or substitute your favorite tart crust recipe, prepared.
Or crust can be omitted and the filling served as mousse.

( Read more... )

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gluten-free eats

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Entries tagged with diet: vegan-friendly

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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

Product Review: Treeline Treenut Cheese

Recipe: Chocolate Sherbet

Recipe: BBQ Sauce

Recipe: No Bake Orange Zest Brownie Bites

Recipe: Taco Seasoning

Barely-a-Recipe: Spiced Bananas

gluten-free biscuits!

Cranberry Raspberry Cookies

Recipe: Baked Oatmeal Cups

Recipe: Dry Roasted Almonds

Oatmeal flax cookies

Portable Salty Protein Snacks

Protein

Marinade

Potato Coconut hotcakes

recipe: oat flour waffles

overnight oatmeal - dairy-free options

Request: Gluten Free, Vegan Cupcake Frosting Recipes?

Recipe: oil + citrus salad dressing, quinoa tuna salad, plus tabbouleh variation

Spiced molasses cookies

Bean+Veg+Meat+Cheese Choose Your Own Polenta Bowl Bar

Tofu Chocolate Silk Pie (or mousse)

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