So when I first went gluten free a few weeks ago I had bought Ian’s brand French Toast Sticks. They were almost inedible. Gross.
So, today I decided to try to re-make my own recipe I had made a long time ago to also be gluten free. It worked better than I thought it would, and was quite tasty, but I can’t say it’s as good as the non-gluten free version. It’ll have to do, though since I feel much better being gluten free.
To do this, I substituted the flour for gluten free all purpose flour. I used this brand shown here:
I also recommend adding 1 tbsp maca powder for a more buttery, maple taste that will improve the flavor. If not, maybe try adding at least one more teaspoon of maple syrup.
The bread I used was Ener-g’s brown rice loaf. It had been frozen and defrosted, which I think may have contributed to it’s ability to fry better in the batter because it was a bit stiffer.
Here is a picture of what the batter looks like:
So, yeah, now I can eat one of my favorite foods as a vegan AND gluten free person! Yay!
Tonight I made this really good dinner for my brother and I! He said it tasted like it was from a restaurant. It was surprisingly easy though. I had bought this curry paste, pictured below, at Market Basket:
Which eventually became this:
Note: the curry paste is not mild in spiciness.
- 1 can organic full fat coconut milk
- 1 package Kanokwan yellow curry paste
- 1 lb extra firm tofu, cubed
- 1 cup vegetable broth
- 14 oz chopped stir fry veggies of choice
- 1 champagne mango, cut into chunks
- 1/2 cup raw cashews
- Cooked rice, for serving
- Mix together the full can of coconut milk and curry paste. Heat on medium low heat and stir until oily on top.
- Add in cubed tofu. Stir and allow to cook for a few minutes.
- Pour in vegetable broth and stir. Increase heat to medium, and add veggies, mango, and cashews.
- Heat until veggies are cooked.
- Serve over rice.
- Deliciously simple!
Tomorrow is the Summer Solstice and Father’s Day! I wish it wasn’t supposed to rain…:(
Well, I am somewhat relieved to finally have an explanation as to why I have been so exhausted lately. I have Hashimoto’s Thyroiditis, which is an autoimmune disorder. I also have hypothyroidism as a result of it. So, I started researching what else I can do that will help me to feel better besides what my doctor is doing for me. And I kept seeing the benefit of going gluten free. I know I seem to have issues with feeling like crap when I eat too much gluten, so I am trying it. It’s sad for me, because I really loved gluten. I will need to learn more about baking gluten free, and I know I can do it, and be making all sorts of new delicious vegan AND gluten free stuff in the future!
In fact, I made a pie. Unfortunately, my oven and stove just randomly stopped working yesterday. I’m glad I made this before that! I have some ideas up my sleeve for the future, but they will have to wait until it gets fixed :(
It’s my favorite pie of all time, strawberry rhubarb.
I actually used Bob’s Red Mill Pie Crust Mix. I had used it before and thought it was awesome even when I wasn’t gluten free.
Here is the recipe:
- 1 bag Bob’s Red Mill gf pie crust mix
- 12 tbsp Earth Balance cut into tbsp sized pieces
- 8 tbsp cold non hydrogenated organic vegetable shortening
- 8 tbsp cold water
- 1 lb strawberries, chopped into slices
- 1 1/4 cup rhubarb, chopped
- 1 cup vegan sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- First make the crust. Follow the directions on the back of the packaging. I always need the full 8 tbsp of water it says I might need. You may need 6 or 7 like it says. I find it hard to roll out after it’s been in the fridge…but I manage to fix it up if it breaks apart a bit as it’s pretty easy to put back together.
- Preheat oven to 425 degrees F.
- While the crusts are chilling, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice into a large bowl.
- Take the crusts out of the fridge after the hour has passed, and roll one out into a large circle.
- Press into a pie pan.
- Pour the filling inside.
- To make a latticed topping, cut strips out of the second pie crust after rolling it out a bit.
- Place the strips across the pie. First lay them out horizontally, then vertically. You may need a spatula to help you get them off your work surface, and they will probably break apart, but it will still look nice even if they break apart on the pie. Just smoosh them together a bit if they crack or fall apart in the process.
- Place in the oven with a cookie sheet underneath to avoid the gooey delicious filling from falling on the bottom of the oven, making a mess and a nasty smell/smoke.
- Bake at 425 degrees F for 15 minutes, then turn down the oven to 350 and bake for anywhere between 30-60 additional minutes until the crust is firm and golden/brown around the edges.
- Enjoy! My entire family loved it. When I asked if they could tell the difference between this and a gluten based pie crust, they said they couldn’t. (I can, unfortunately, haha! but it’s still really good!)
Wow. That’s all I can say right now haha. So much has been going on in my life. May was a busy month for me. I finished my last ever spring semester as an undergraduate! Then I began preparing for my graduation from College Unbound. Part of this included sharing my story and growth in what is called a senior exhibition. I used it as an opportunity to do an inspirational speech based upon my life thus far. You can check it out on youtube here!!
The night of that event, my mom and I made food for everyone who came out to see me speak and show their support. I made my famous raspberry lime rickey cupcakes, a cookie pie from The Vegan Cookie Connoisseur, these gluten free cookies which are always a big hit, a cake (from an overspill of the cupcakes), and vegan caesar salad. Additionally, I veganized a type of pizza I have only ever found in RI, but is delicious. It’s basically pizza strips that you can find in delis and bakeries, which I’m pretty sure is fairly unique to this state. It looks weird/plain, but I assure you it is really good!
Here is the recipe:
Rhode Island Style Pizza Strips
2 lbs pizza dough, divided in half
2 tbsp nutritional yeast
1 tbsp hulled hemp seeds
1 28 oz can crushed tomatoes without citric acid (optional, but makes the sauce sweeter)
½ cup olive oil, divided in half
3 tbsp vegan white sugar
½ tsp salt
1 clove minced garlic
¾ tsp dried oregano
¼ tsp ground black pepper
- Preheat oven to 400 degrees F.
- Prepare two baking sheets with parchment paper or grease them with olive oil.
- In a spice grinder or small food processor, blend together the nutritional yeast and hemp seeds.
- Make the sauce by mixing the tomatoes, ¼ cup olive oil, sugar, salt, garlic, oregano, pepper, and the hemp/nutritional yeast mix together in a bowl. Make sure the sugar and salt is not just sitting at the bottom of the bowl.
- Take each one-pound of dough and spread it out onto the baking sheet into a thick (about ½ inch or a bit more) rectangular shape.
- Spread half the sauce on each of the two rectangles of dough.
- Drizzle half the olive oil (2 tbsp each) onto each rectangle.
- Bake in the oven for 15-20 minutes. You want the sauce to be dry and the edges and moist in the middle.
- Let cool on a wire rack, and cut into strips of 8 slices for each rectangle.
- Enjoy this famous RI pizza, veganized!
Here are some more pictures from that night!
And of course, how could I not include photos from my graduation that Saturday?
You may be able to tell, I was crying in the second picture! haha
I made it! ;)
I’m super excited. Yesterday I finished all my work for the term at college. I have one class this summer, and two classes in the Fall before I complete my Bachelor of Science degree in Organizational and Community Studies and Psychology (It’s a bit of a mouthful, I know!) Since I am so close, I will be walking with my class at College Unbound this May 30! I’m so excited. In two weeks I will be giving a special presentation on my journey towards this achievement and feeding people delicious vegan treats!
Anyhow, I think I’ve created the most delicious vegan protein smoothie ever!! It’s a Black Forest Cake Smoothie! For a long time as a child, my brother would request black forest cake every birthday. It was his favorite, and sometimes difficult to find. Last week, this obsession of his randomly popped into my mind, and I realized what a great smoothie it’d be!
Here is the recipe (feel free to add stuff/substitute as desired):
Vegan Black Forest Cake Protein Smoothie (Gluten free):
- 1-2 scoops (depending on serving size) vegan chocolate protein powder (I used Vega One)
- 3 tbsp Glutino Brownie Mix (or other gluten free and vegan cake or brownie mix, I like Glutino because it has mini chocolate chips in it!)
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup organic, vegan, gluten free cherry pie filling
- 1 1/2 cups of your favorite vegan non dairy milk (I used almond milk, but coconut milk from a can would be even more amazing!)
- Handful of baby spinach (optional)
- In a blender, blend everything together until smooth.
- Serve in a cup. If you use a small straw, some of the chocolate chips from the brownie mix may get stuck inside, so beware.
- Enjoy, it’s delicious!!
I’m so happy that I’m so close to being done with school and have a bit of a break! I am looking forward to posting here a bit more frequently!!
So, I told you I have some healthier recipes coming your way!
I had a bunch of champagne mangos (I’ve been very into them lately…can’t get enough) and I wanted to put one into a baked good. I also wanted to bake in some Dang coconut chips as a topping on something and see if they’re just as good in baked items. So, that inspired me to make mango coconut muffins.
These are made with whole wheat pastry flour and no refined sugars. They’re quite healthy, but also tasty. I served them to my classmates early in the morning and they all loved them. Some knew they were vegan, others didn’t, and everyone said they were really good!
I found that they were the perfect texture. Not too chunky with the dried coconut, and not too moist but moist enough. I’ve never described a muffin this way, but the texture was smooth and almost creamy. Or dreamy…
Anyways, here’s the recipe!
- 2 tbsp flaxmeal whisked with 4 tbsp water
- 1/2 cup agave nectar
- 1/2 cup coconut palm sugar
- 1/4 cup melted coconut oil
- 1/2 cup coconut milk
- 2 tbsp orange juice
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (or a whole champagne mango, without the refuse) chopped mango
- 1/2 cup shredded dried coconut
- 1/3 cup crushed coconut chips, like Dang brand
- Preheat oven to 350 degrees F.
- In a small bowl, mix flour, baking powder, and baking soda together.
- In a separate larger mixing bowl, whisk together the flaxmeal and water. Let sit for a bit.
- Add the agave and coconut sugar to the flaxmeal. Whisk again.
- Whisk in the coconut oil.
- Add coconut milk, orange juice, and vanilla.
- Add the dry ingredients from the small bowl into the wet ingredients. Stir and fold in until just combined. Don’t overmix.
- Divide batter evenly between 12 muffin tin liners.
- Sprinkle the crushed coconut chips on top.
- Bake for 20-25 minutes.
So…I’ve been running training for my half marathon that’s slowly approaching in July. When I run, I burn a lot of calories and need to eat more than if I’m not exercising. I especially need carbohydrates.
I had been wanting to make cornbread and vegan hot dog twinkies, but they were out of the Field Roast brand I like when I went to the store. So, I decided to buy Field Roast mini breakfast sausages and use them instead. Besides, I thought they’d be the perfect size, and they were!
I made them with Bisquick mix…which is actually vegan! Or at least, some versions are!
This recipe on a canoe pan, aka twinkie pan…I’m not sure what you could do instead if you don’t have this kind of pan, but they were pretty cheap on amazon when I got mine, and worth it for all the twinkie like foods you can make with it!
Here is the recipe:
- 2 cups vegan Bisquick
- 1 1/2 cups almond milk or nondairy milk of choice
- 1 tbsp brown sugar
- 2 eggs worth of egg replacer (I used Ener-g powder mixed with the amount of water recommended on the box)
- 8 Field Roast mini apple maple sausages
- Preheat oven to 350 degrees F.
- Mix the Bisquick with the nondairy milk, brown sugar, and egg replacer.
- Pour or spoon batter into the cavities of the pan, about 3/4 of the way up. Save a little batter to cover the sausages with if needed later.
- Place the sausages in the middle of the canoe cavity. Push down until covered by the batter. You may need to spoon some extra batter on top to achieve this.
- Bake in the oven for about 25-30 minutes until puffy, firm, and golden.
- Enjoy with maple syrup and Earth Balance melted together.
Coming soon will be some healthier recipes, haha. Despite the appearance of this recipe, I’ve been on a big healthy food kick lately…can’t wait to share more of those types of recipes, and I have a few up my sleeve right now. :)
Okay, so I had been aware that vegans all over the internet had discovered that it was possible to make meringue out of the juice inside a can of chickpeas (drained from the chickpeas). However, I was a bit skeptical. I didn’t think it was easy. But I finally got the courage to try. It was a beautiful day out, and though I’m not sure it’s the same for vegan meringue, I remember as a kid when my mom would make my grandmother’s famous real meringues, they wouldn’t come out well if it was rainy or humid. Apparently that’s an actual thing. So, thinking to myself that it was the perfect day, I decided to make them.
Meringue was seriously one thing I never thought would be successfully veganized, but I was so wrong. To me, this just proves “anything you can eat I can eat vegan!” It’s like the last frontier of veganizing…
So behold! the magical vegan bean juice. I can’t wait to try to veganize my mom’s meringue frosting, macarons, and more, never mind explore other flavors for these ones. I think I will try some peppermint chocolate chip ones next…
I took a bit of artistic license to this recipe. That recipe uses white beans instead of chickpeas and doesn’t have a flavor. I personally cannot taste the chickpeas in the recipe I created, but it’s probably because I added stuff to it.
- The strained juice of a 15 oz can of chickpeas minus one tablespoon.
- 1/4 cup plus 2 tbsp vegan sugar
- 1/2 tsp lemonade (I used organic bottled strawberry lemonade)
- 1 tbsp blueberry juice (I took the juice of some frozen blueberries that I microwaved for a bit)–this doesn’t add flavor, it’s just for the effect of the color, so this is essentially optional
- 2 drops vanilla extract
- 1/8 tsp lavender extract
- Preheat oven to 200 degrees F.
- In a large mixing bowl, pour the bean juice, sugar, lemonade, and blueberry juice.
- With an electric handheld mixer or whisk attachment on a stand mixer, begin to whisk together the ingredients in circles around the sides of the mixing bowl.
- Continue to mix until thick and fluffy. The time varies a lot. It took mine 10 minutes to get to the perfect point, but I had my handheld mixer on the highest setting (5) and I’m not sure how other brand mixers may work. See picture for reference.
- When thick yet fluffy with peaks, add in the extracts and give it about 2 minutes of remixing again.
- Lay some parchment paper on several baking sheets. Take a spoon and add dollops of the meringue onto the sheet, like cookies only with a more liquid batter. They will come out looking prettiest if you try to make them look like chocolate kisses. You know what I mean I hope…I can’t describe it any other way, haha.
- Place in the oven for an hour. After an hour, check them. The baking sheet that was on the bottom rack was done at this point. If you poke them with your finger they should be stiff and not make a print.
- It took about an hour and 15 minutes for the rest of my meringues to be done. If they’re not done after an hour and 15, check in another ten minutes, and then more frequently after that if they’re still not ready.
- Allow to cool on the sheets for at least 15 minutes. You’ll want to eat them, and you can enjoy almost as many as you want, I calculated that they are only about 10 calories each…depending on how big you make them (I made 34).
- Store them (if you have any left) in a sealed container to try to prevent them from getting too moist. I personally like them a bit soggier and chewy, though!
what it should look like when ready
before going into the oven
Meringues were big in my family growing up, as I mentioned above. Check out more childhood favorite recipes that I veganized in my zine, on etsy!
You can buy it here on Etsy (but if you live in RI email me first at email@example.com before doing so, because we may be able to arrange a pickup or something so you don’t have to pay/wait for shipping)!
I was selling these for donations for Girls Rock RI at Ladies Rock Camp this weekend. Maybe you’ve seen my posts about it in the past, here, here, and here. You can also see this video of me during the camp, where I gave a speech about being food coordinator and some other fun stuff. I love this organization!
Here are some cool pics of it there!
Also, this is so cool! It’s the shout out wall at camp…
Hi! I’ve been gone for awhile. The reason for my absence has been because I have been putting most of my recipe energy into working on the cookbook zine, school, and am also planning food for another Ladies Rock Camp! Speaking of which check me out in their volunteer spotlight!
Valentines day has come and gone. That day I cooked up a storm. I veganized our family’s brisket recipe using seitan for my zine, I made heart shaped frosted sugar cookies, and I veganized a recipe for Portuguese muffins.
I used this recipe (although I changed the icing recipe a bit to add raspberry juice and almond milk).
I have always lived in an area where there is a large Portuguese population. The grocery stores always sell sweet breads and Portuguese muffins here. I used to love them. Portuguese muffins are basically like English muffins without the nooks and crannies and are made from sweet bread.
I have been craving them badly lately, but they are not vegan. They contain milk and eggs.
So, I adapted this recipe to become vegan.
These are the ingredients I used:
1 cup vanilla almond milk or other nondairy milk of choice
4 tbsp Earth Balance
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tbsp potato starch
1/4 cup soy flour
1/4 cup vegan sugar
1 package teaspoons instant yeast
1 tsp salt
1 tbsp Ener-g Egg Replacer and 4 tbsp water whisked together
2 tsp vanilla
1 lemon’s worth of lemon zest
You basically follow the directions on the recipe exactly, although ignore the parts about how much it should rise as I don’t think it really did the amount it said it would and they still came out alright.
If you’ve never had them, now you can try them vegan! If you have, enjoy the comforting flavor of sweet bread again!