Vegan Gluten Free Bread

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I love, LOVE me some bread… So, when you can’t have gluten anymore, it’s pretty devastating to have to give it up. During our meal swaps with my parents, my mom was making this super tasty gluten free, vegan bread. I just couldn’t get enough of it. She gave me the recipe she had been using, and I only made a few little adjustments to reduce the oil and sugar… and, I didn’t have the exact ratios of flours, but it didn’t make a noticeable difference in taste. Next time, I’m going to test it out using unsweetened applesauce instead of the oil and see how that turns out. 😀

If you are looking for a fairly simple, but super yummy vegan, gluten free bread, this is a great one to try. It was adapted from A Little Insanity, Soft Gluten Free Vegan Bread. She has a lot of great gluten free recipes on her site.

Vegan Gluten Free Bread

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Here’s what you need:

YEAST MIX:

  • 1½ Cups Warm Water
  • 2½ Teaspoons Dry Active Yeast

AQUAFABA:

  • ¼ Cup Aquafaba – Liquid from canned Garbanzo Beans (chickpeas)
  • ½ Teaspoon Cream of Tartar

DRY MIX:

  • 1 ¾ Cup Brown Rice Flour
  • 1 ¼ Cup Tapioca Flour
  • ½ heaping Teaspoon Xanthan Gum
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt

WET MIX:

  • 1/8 Cup Olive Oil
  • 2 teaspoons Apple Cider Vinegar

 

Here’s what you do:

YEAST MIX:

  • Measure out warm water (not too hot or cold). Stir in Yeast. Set-aside & let proof while you are preparing everything else.

AQUAFABA:

  • Pour the Aquafaba (Garbanzo Bean Liquid) along with the Cream of Tartar into the bowl of your stand mixer. Beat on high until stiff peaks form. With a spatula, scoop out the mixture into another bowl and set aside.

DRY MIX:

  • While the Aquafaba is mixing, combine all of the Dry Mix ingredients together in a bowl.

COMBINING IT ALL:

  • Add proofed Yeast to the stand mixer bowl.
  • Add in Dry Mix ingredients with the yeast. Beat slowly while adding in the Oil & Apple Cider Vinegar.
  • Mix on Medium speed until dough is smooth.
  • Stop the mixer, then add in your aquafaba.
  • Mix on low speed until everything is well combined, being careful not to over-beat. (It only takes about 30 seconds.)
  • Spray a 9×5 Loaf Pan.

LET IT RISE, THEN LET IT BAKE:

  • Pour the bread mixture into your loaf pan and cover with plastic wrap. Set somewhere warm while your oven is preheating.
  • Preheat your oven to 375.
  • Let your dough rise about 20 minutes. It should not rise above your loaf pan.
  • Bake between 50-60 minutes.
  • Once the top is nice and golden brown and the center is cooked through, remove from oven and let cool only 1-2 minutes, then turn it out onto your cooling rack (lay the loaf on its side). Allow to cool completely before attempting to cut into slices.
  • Enjoy! ❤

 

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Fudgy Almond Bars

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We don’t eat sweets very often, so when we do indulge, it had better be delicious! These certainly were! Yum! 😀

 

Fudgy Almond Bars

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Here’s what you need:

CRUST

  • 1 1/2 cups walnuts
  • 1/4 cup coconut flakes
  • 8 large dates (pits removed)
  • Pinch salt

ALMOND LAYER

  • 1 cup almond butter (or sub other nut or seed butter)
  • 1 tablespoon pure maple syrup
  • Pinch salt

GANACHE

  • 1 bag of vegan dark chocolate chips (at least 70% cocoa) (I used HEB Organics 70% dark chocolate chips in the 10 oz bag)
  • 1 can coconut milk (with about 2 tablespoons of the water poured out)
  • 1 tablespoon cocoa powder

Here’s what you do:

Crust

  • Place all ingredients in food processor and pulse until you have a coarse mixture that holds together when you mash it.
  • Empty mixture into 8×8 dish that has been lined with parchment paper. Pack down until it’s evenly placed on the bottom of the dish.

Almond Layer

  • Add all ingredients in a small bowl and stir together.
  • Empty out onto the top of the crust and spread evenly.
  • Place in freezer.

Ganache

  • This will make more than what’s needed for the top of the bars (unless you want an insanely thick layer of ganache!). You can save the rest to eat on its own!
  • Place chocolate chips in a large glass bowl.
  • Heat coconut milk in a sauce pan on top of the stove until it just starts to boil.
  • Pour on top of the chocolate chips and allow to sit for about 5 minutes.
  • Add cocoa powder.
  • Whisk all of the ingredients together until creamy smooth.
  • Place in the refrigerator for about 10-15 minutes to let it start setting.
  • Remove the crust/almond layer mixture from the freezer and add ganache on top (use as much or as little as you like.), spreading it out smooth.
  • Return to the freezer and let sit for about 30 minutes, or until the ganache is firm.
  • Cut into 12 squares, serve and enjoy.

**You can keep them either in the freezer or the fridge, depending on which you like better. If kept in the freezer, you can actually just pick them up and eat them. If kept in the fridge, you’ll need a fork. 😉

Spinach Pesto Lasagna Rolls with “Cream Sauce”

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So, my Mom, Husband and I have all gone Vegan. I’ll write more about the “why’s” later. Until then, check out: Forks Over Knives, What the Health and Eating You Alive. So eye-opening!

I’ve been posting pictures of our meals on Facebook, just to show how yummy Whole Food Plant Based meals can be (gluten free also). Since I’ve had some requests for the actual recipes, here’s the one for the Spinach Pesto Lasagna Rolls with “Cream Sauce” that I made last night. They were SO good! 😀 ❤

 

Spinach Pesto Lasagna Rolls with “Cream Sauce”

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Here’s what you need:

10-12 brown rice lasagna noodles

“Cream Sauce”:
1 cup cashews, soaked for at least 2 hours
1/2 cup water
2 teaspoons arrowroot powder
1/2 teaspoon salt

Pesto:
2 cloves garlic + 1 teaspoon garlic powder
3 cups fresh basil, loosely packed
1/2 cup shelled pumpkin seeds + extra for topping
1/3 cup olive oil
2 tablespoons nutritional yeast flakes
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 teaspoon black pepper

Ricotta:
1 1/2 cup cashews, soaked at least 2 hours
juice of 1 lemon
1 tablespoon apple cider vinegar
½ cup water
1 tablespoon Italian Seasoning
2 tablespoons nutritional yeast flakes
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

Spinach:
2 tablespoons olive oil
6 cloves garlic, minced
16 oz baby spinach

Here’s what you do:

Cream Sauce:
Drain cashews. In a blender, combine all ingredients and blend until completely smooth.

Pesto:
Place all ingredients in a blender  and blend. It should not be completely smooth. Thin with water to get it into a spreadable consistency. Reserve half for the inside of the rolls and half for topping.

Ricotta:
Drain cashews. In a blender, combine all ingredients and blend until smooth.

Spinach:
In a large cast iron skillet, saute garlic in olive oil for about 1 minute, then add about 8-10 oz of the spinach (setting aside the rest) and cook until wilted.

Make the noodles:
Cook noodles according to instructions on package. You want them to be more al dente. Once cooked, drain them in a colander and run them under cold water to make them suitable for handling.

Assembling:

  • Preheat oven to 350 F. Lightly spray a 9×13 inch casserole dish or line with parchment paper.
  • Spread about 3 tablespoons of ricotta mixture evenly over each lasagna noodle.
  • Spread about 1-2 teaspoons of pesto on top of the ricotta mixture of each lasagna noodle.  (Alternatively, you could mix half of the pesto with the ricotta to cut out this step.)
  • Line about 3 tablespoons of spinach mixture over the ricotta/pesto mixture.
  • Use the rest of the fresh spinach to cover the top of the mixtures of each lasagna noodle.
  • Carefully roll each noodle up and place them seam side down in the casserole dish.
  • Pour the white sauce all over the rolls.
  • Bake uncovered for 20-25 minutes, until edges are lightly browned and white sauce is thickened.
  • Remove from oven, spread on the remaining pesto and sprinkle extra pumpkin seeds on top.
  • Place under broiler until the tops and pumpkin seeds are golden brown. This doesn’t take long, so watch it carefully!
  • Remove, serve and enjoy!

 

Gluten Free Kitchen Sink Pasta Salad

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I’m always trying to think of easy, healthy lunch ideas that I can make a lot of. Things that I can throw into containers and that will feed us all week. We’ve been stuck on this one for several weeks now, just because it makes a lot, it keeps in containers rather well, it’s so versatile, it’s tasty, and healthy! I call it “Kitchen Sink Pasta Salad”, as you can throw in just about anything but the kitchen sink.

I’ll give you the base, then also some “throw in” ideas. You can really make it your own based on your tastes. There’s no right or wrong!

**To make it as healthy as possible, buy organic, non-gmo when you can!

Gluten Free Kitchen Sink Pasta Salad

Here’s what you need:

Base

  • 16oz package Brown Rice Pasta (cooked)
  • 8 – 10oz jar Olive Bruschetta (basically olive salad)
  • 1 T. Nutritional Yeast (this is the kind I use: Bragg Nutritional Yeast)
  • 1 T. Turmeric
  • Salt and Pepper to taste

 

Throw In Ideas

  • Grated Carrots
  • Chopped Green Onions
  • Several Handfuls of Fresh Mixed Greens
  • Sliced Bell Peppers
  • Chopped Celery
  • Chopped Onions
  • Minced Garlic
  • Chopped Parsley
  • Sliced Mushrooms
  • Toasted Sunflower & Pumpkin Seeds
  • Walnuts
  • If you’re wanting to add even more protein, Grilled Chicken works really well with it too.

 

Here’s what you do:

  • Cook Pasta.
  • Drain and rinse with cold water.
  • Add to a large bowl.
  • Add Olive Bruschetta, Turmeric, Salt and Pepper, then mix well.
  • Add in all of your other “throw in” ingredients.
  • Stir well with wooden spoon.
  • Refrigerate several hours (even better overnight).
  • Enjoy!