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.
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! 😉