Category Archives: Gluten Free

Vegan MoFo 2017 Day 26: Showstopping dessert pizza

Posted by Banana Curl Vegan Girl in Childhood Favorites, Desserts, Gluten Free, Unicorn, Vegan MoFo 2017 and tagged with , , , , , , ,

Today’s MoFo daily theme for the weekly theme of entertaining is showstopper dessert.

Well, I certainly have one that will stop me, Fluffy the Vegan Unicorn, from having a movie made about me. Yes, it’s that amazing.

May I present you, a recipe for Dessert Pizza.

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Makes 1 huge cookie enough to serve 12 people

Can be made gluten free

This recipe puts my top two favorite things together: pizza and dessert. Except not in a gross, unappetizing way.

My pal Laura remembers a similar recipe from her childhood: a humongous chocolate chip cookie covered in crispy melted marshmallows and candy. Heavenly!


It makes a great gift for all occasions. You can even put it in a leftover (clean) box from your vegan pizza if you have one to make it even more fun.

This recipe works best with a delicate balance of candy, especially with Unreal vegan chocolate quinoa gems, and sprinkles on top of mini vegan marshmallows (Dandies makes these and you can find them in most grocery stores. If you can only find the big ones, be sure to cut them up into smaller pieces before using them). Be careful not to weigh down the cookie with too many toppings.

This comes out really sweet and rich, which is delightful for unicorns who are known for our sweet teeth! Humans, especially the little ones, may get a tummy ache if they eat too much at once.

Ingredients:

  • 1 tablespoon flaxmeal
  • 3 tablespoons warm water
  • 1/2 cup white vegan sugar
  • 1/2 cup organic brown sugar
  • 2/3 cup melted refined coconut oil
  • 1/2 teaspoon baking soda
  • 1 1/2 cups unbleached all-purpose flour or for a gluten-free version, Bob’s Red Mill All Purpose Flour
  • 6 oz vegan Food Empowerment Project (F.E.P) recommended vegan chocolate chips
  • About ⅔ of a bag of Dandies vegan mini marshmallows
  • Other vegan candy like Unreal’s vegan chocolate quinoa gems, peanuts, chopped up candy bars, etc.
  • Plenty of rainbow sprinkles!

Preheat oven to 375 degrees F. Whisk the flaxmeal with water in a small cup. Let sit and whisk several times until gelled. Voila! Magic vegan cookie binder. Now mix together the sugars, melted coconut oil, and flaxmeal binder. Slowly and carefully stir in the baking soda and flour. Sprinkle the chocolate chips into the batter. Now it’s time to make a giant cookie bigger than the face of a human! On an oiled and large flat baking sheet or pizza pan without holes, place the dough in a ball on top. With your fingers, press the dough into a thin, round, giant cookie the size of a smallish pizza crust. When the crust is formed, place handfuls of marshmallows in the center spreading outwards. Leave about an inch of cookie naked so it looks more like a real pizza with a defined crust. Sprinkle candy, peanuts (optional), and sprinkles on top. Remember not to overload it with toppings, this calls for a delicate balance. Keep it beautiful looking and it won’t be a melty gob of goo. Pop this wonder into the oven and bake for 10-12 minutes. Let cool completely. Using a cookie cutter, slice into pizza shaped portions. Devour or bless someone with an amazing dessert pizza as a gift.

 

The most perfect gluten free vegan chocolate chip cookies

Posted by Banana Curl Vegan Girl in Baked Goods, Childhood Favorites, Chocolate, Comfort foods, Cookies, Desserts, eggless, Gluten Free, Kid Friendly, Old recipes, Recipes, veganism, Veganized Recipes and tagged with , , , , , , ,

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I basically honed my baking skills as a kid by making chocolate chip cookies from an alphabet cookbook for kids. It was the only recipe I used, and they always came out perfect. I thought my mom had thrown out the cookbook, but I recently found it and I had to veganize them and make them gluten free. The result was so perfect I was astonished!

Here it is:

Ingredients:

  • 1/2 cup white vegan sugar
  • 1/2 cup organic brown sugar
  • 2/3 cup melted Earth Balance or refined coconut oil
  • 1 tbsp flaxmeal
  • 3 tbsp warm water
  • 1/2 tsp baking soda
  • 1 1/2 cup Bob’s Red Mill All Purpose Flour
  • 6 oz vegan chocolate chips

Directions:

  1. Preheat oven to 375 degrees F.
  2. Whisk flaxmeal with water in a small cup. Let sit and whisk several times until gelled.
  3. Mix together the sugars, melted Earth Balance or coconut oil, and flax egg.
  4. Stir in flour and baking soda.
  5. Add in chocolate chips.
  6. Form dough into small balls and place onto an ungreased cookie sheet. The recipe should make about 24 cookies.
  7. Bake for 10-12 minutes.
  8. Let cool and place on a cooling rack shortly after they come out of the oven.
  9. Enjoy ! I know I will!

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Vegan and Gluten Free Pizza Waffles!

Posted by Banana Curl Vegan Girl in Comfort foods, Cooking, Dinner, Dinners, Gluten Free, Italian flavors, Mini Foods, Nutritional Yeast, Original Recipes, Pizza, Recipes, Sauces, Snacks, Trends, Vegan Junk Food, veganism, Veganized Recipes, waffles and tagged with , , , , , , , , , , , , , , , , , , , , ,

This latest invention was so good! It kind of reminded me how I remember Domino’s Pizza’s Cheesy bread used to taste, in terms of its texture. I might need to try duplicating that flavor profile as well…

But here are the pizza waffles.

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And here is the recipe for them!

Ingredients:

  • 1 bag Bob’s Red Mill pizza crust mix
  • 1 package yeast (included in the pizza crust mix bag)
  • 2 eggs worth of set egg replacer (I used Ener-g)
  • 1 tbsp salt-free Italian herb blend
  • 1 1/2 cup warm water plus 2 tbsp
  • 3 tbsp olive oil
  • 28 oz can crushed tomatoes, preferably without citric acid in the ingredient list
  • 3 tbsp vegan white sugar
  • 1 tbsp hulled hemp seeds
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Vegan cheese (I used a mix of Daiya mozzarella and Follow your heart cheddar)
  • Other toppings (such as onions, vegan pepperoni, sliced olives, mushrooms, artichoke hearts, etc)

Directions:

  1. Pour the gluten free pizza dough flour mix into a large bowl. Mix in the Italian herb blend.
  2. In another large bowl, mix together the yeast and warm water in a large bowl and set aside for five minutes until the yeast dissolves.
  3. Prepare the egg replacer, also let sit while the yeast is dissolving.
  4. Place the oil and egg replacer into the yeast and water and whisk.
  5. Pour the flour mixture into the yeast mixture and stir until well combined and a dough forms.
  6. Cover and let sit for twenty minutes to rise.
  7. Warm up your waffle oven and turn your oven to 350 degrees F.
  8. When the dough is ready, spray the waffle iron with oil and place some dough into the iron…pat down and don’t use too much dough, as I had trouble sometimes flipping over my iron. If that happens, it’s okay, you can still make them, just keep it upright and let it cook inside at a medium temperature for about 4-5 minutes before taking out.
  9. Place your waffles on a greased oven tray.
  10. Make the sauce by mixing together the crushed tomatoes, sugar, hemp seeds, nutritional yeast, and salt and pepper.
  11. Place some sauce on top of each waffle.
  12. Cove with cheese and desired toppings.
  13. Bake for 15 minutes.
  14. Enjoy the deliciousness!

“Milking the almonds” and making crackers

Posted by Banana Curl Vegan Girl in Cooking, Gluten Free, Healthy, Nondairy milk, Nuts, Original Recipes, Recipes, Snacks, veganism and tagged with , , , , , , , , , , , , , ,

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Have you ever heard the joke about vegans, that says “the most difficult part about being a vegan is waking up at 5 a.m. to milk the almonds”? I have always found it rather funny, although now that I have actually made my own almond milk (!), I find it funnier.

After Christmas, I visited Sur La Table, where I got a really good deal on an appliance I’ve wanted for awhile now, an air fryer (more on that in a later post!) While I was there, I came across a nut milk bag, which had a recipe and procedure on the back. I had to try it. I wondered how hard it would be to make.

Honestly, the hardest part was waiting 24 hours while the raw almonds soaked in water. The rest was a breeze. Basically, you soak a cup of almonds in water, rinse off and drain, then blend the almonds with 2 cups of fresh water for 2 minutes. I also added a half tablespoon of vanilla extract into it, and next time I am going to add some liquid stevia. Then, you take a large bowl and position the bag inside so that you can pour the almond and water mixture into the bag. The almond milk will start to seep through the bag into the bowl. Once the mixture is in the bag, you tighten the drawstring and start squeezing the bag from above. You continue to squeeze until you have gotten as much of the liquid out of the bag as possible.

This leaves you with the rich, creamy almond milk in the bowl, and a bag full of almond pulp. You can place the almond milk in a jar and place it in the fridge (it will separate a bit, but you just need to shake it up before drinking or using in recipes). As far as what to do with the almond pulp, there are so many recipes online for what you can create with it! I ended up making sweet crackers! They’re the best gluten free crackers I have had in a while. I can’t wait to make some that are savory rather than sweet, though!

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Here is the recipe for the crackers:

Ingredients:

  • almond pulp left over from the above almond milk-making description
  • 1 tbsp sugar (a vegan liquid sugar would work well too, such as maple syrup or agave)
  • 1/4 tsp salt
  • 1/2 tsp vegan butter flavoring
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil, melted

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix together almond pulp and other ingredients in a bowl with a wooden spoon.
  3. On a piece of parchment paper on top of a cookie sheet, roll the dough into a ball. You may need to knead it a bit with your hands first.
  4. Place another piece of parchment paper over the dough ball and flatten with your hands a bit. Then roll it out to a thin layer, between 1/8″-1/4.”
  5. Take off one side of the parchment paper, leaving one piece of parchment on the cookie sheet with the rolled out dough on top. This was a challenge for me…I was adapting this from a recipe that didn’t explain this part that clearly and I had to repeat this several times. The dough gets rather soft and sticky, so be careful and patient.
  6. Using a pizza cutter, cut the dough into even squares in a checker pattern. The crackers do not need to have space between them yet. Leave them next to each other as they are. You will be flipping and separating them later. It will be impossible to do at this point.
  7. Bake for 20 minutes. It’s possible that you may need to check to see if they are beginning to brown earlier than that. If they are (checking after 10-15 minutes), separate and flip them with a spatula. Bake for another 5-10 additional minutes (or more if necessary…do not let them get too golden or brown).
  8. Voila! Experiment with other flavors, adding spices or herbs, etc. Cinnamon would be a good addition for this recipe.

 

 

Holiday Recap and a Soy Curl Potpie Recipe

Posted by Banana Curl Vegan Girl in Appetizer, Bagels, Baked Goods, Breakfast, Cats, Christmas, Coconut, Cookies, Cooking, Desserts, Dinner, Dinners, Gluten Free, Hanukkah, Holiday Food, Ideal for potlucks, Jewish Vegan Food, Meatless Meats, Menus, Mini Foods, Nutritional Yeast, Pastry, Pie, Pot pies, Raw vegan food, Recipes, Sammy, Soy Curls, Update, Vegan Junk Food, veganism and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I’ve been so busy lately. Between graduate school, taking an improv comedy class, the holidays, my grandmother dying, etc., I’ve barely had time for cooking. I was able to create two Youtube videos in the beginning of the semester, which you can see here: https://www.youtube.com/channel/UCIGj10TPGenVBNH6vySDPpw! I hope to make more videos on Youtube in the coming year.

I’ve also been regularly updating my blog’s new(ish) Instagram account, which you can follow @bananacurlvegangirl

If you’re not on Instagram or following along here, I’m going to do a quick photo recap of some of the food I made for the holidays.

For some homemade gifts, I made my famous sour cream and onion kale chips, green tea, goji, and coconut superfood energy bars (adapted from this recipe), vegan and gluten-free marshmallow wreaths, and chocolate peppermint patties from a recipe that’s basically this (not pictured).

 

We had 4 relatives staying with us from Christmas Eve day until yesterday. My aunt and uncle and cousins have a tradition at their house of making appetizers on Christmas eve. So, I made lentil faux chopped liver dip, a spinach and artichoke dip, and we made mini potato latkes because it was also the first night of Hanukkah and my dad celebrates the holiday and loves having latkes. Instead of using eggs, we used the Neat egg for the first time and it worked out really well! There was also a salad made that I was able to eat.

 

For dessert, I had these gluten-free, vegan sugar cookies I made from a recipe on Minimalist Baker. Check the recipe out here.

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For Christmas morning breakfast, everyone else was having bagels. My mom was nice enough to go to a local gluten-free bakery and pick up some vegan and gluten free bagels. I topped them with Kite Hill chive cream cheese, my papaya lox, and capers.

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For my dinner later that day, I made gluten-free, vegan stuffed shells with Kite Hill almond ricotta and pesto. I forgot to take a picture of them. We also had my favorite vegan caesar salad ever, which I also forgot to photograph, but believe there are previous posts on this blog about it.

It was a sweet Christmas! I hope you had a very merry one yourselves! As a thank you for reading, here is a picture of my three cats, that my brother photoshopped for a card.

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However, the best Christmas present is that I have a new recipe! For a soy curl chickun potpie that is soooo good!

WordPress has a new feature here, so I’m going to try to see what happens when I upload a word document of the recipe.

soy-curl-chickun-potpie (link to a downloadable recipe? or something)

Soy Curl Chickun Potpie

Vegan and Gluten-free

Ingredients:

  • 2 cups soy curls
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 medium potato, chopped
  • 6-8 baby carrots chopped into rounds
  • 1 tbsp olive oil
  • 1 stalk celery, chopped
  • one small onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp nutritional yeast flakes
  • 1 tsp dried rubbed sage
  • ½ cup vegan no-chicken broth, divided
  • 1 tbsp vegan butter or coconut oil
  • 3 tbsp garbanzo flour
  • 1 cup unsweetened plain coconut milk
  • 1 no-chicken bouillon cube
  • Salt and pepper, to taste
  • 2 gluten-free, vegan pie crusts, homemade or store bought

Directions:

  1. Preheat oven to 350 degrees F.
  2. Soak soy curls, corn, and peas in a bowl with enough warm water to cover. Let sit for at least 10 minutes and drain. Set aside.
  3. Steam potatoes and carrots in a steamer basket for 10 minutes.
  4. Place olive oil, celery, onions, and garlic in a skillet on medium heat and sauté until soft. Add in the soy curls, corn, peas, nutritional yeast, sage, and ¼ cup broth. Mix in the potatoes and carrots. Stir and heat until the soy curls are warm.
  5. To make a gravy for the pie, place the vegan butter and garbanzo flour in a saucepan over medium heat. Whisk until crumbly and beginning to brown. Slowly add in the coconut milk, continuing to whisk. You may need to lower the heat. Add the remaining ¼ cup broth and the bouillon cube. Keep whisking until the bouillon melts and the gravy is thick. You can add salt and pepper to taste once you turn off the heat.
  6. Add the gravy into the soy curl and vegetables.
  7. Spoon into a bottom of a pie crust. Place the top of the pie crust as you like it. Make slits in the top to allow steam to escape. You may have some leftover filling that you can eat separately or make into other dishes.
  8. Bake for 30 minutes or until the crust is golden in color.
  9. Allow to cool slightly before serving.
  10. Bon Appetit!

Enjoy the new year festivities if I don’t post before then (but I do have several posts lined up!) Happy Holidays from Banana Curl, Vegan Girl!

 

Gluten Free, Vegan Thanksgiving Lasagna

Posted by Banana Curl Vegan Girl in Gluten Free, Original Recipes, Pasta, Recipes, Seasonal Fall Foods, Thanksgiving, Vegetables and tagged with , , , , , , , , , , , , , , ,

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Hey, I’ve been having a rough time lately. I’m aware I have not been posting much. I finally made an original recipe to share with you all.

I came up with this idea for Thanksgiving because it’s easy to transport for a long car ride, easy to reheat, and has a little bit of everything. Also, since I cannot eat the vegan Thanksgiving roasts like Tofurky and such because they’re made out of pure gluten, I figured this would be even more delicious and satisfying for me.

This recipe contains butternut squash, kale, walnuts, caramelized onions, and vegan ricotta, as well as gluten-free lasagna noodles.

It uses two packages of Kite Hill ricotta, which is a pretty big splurge but so worth it if you can get it. If you can’t, it works with some firm tofu, or you can make a cashew ricotta too.

Here it is:

Ingredients:

  • 4 cups chopped butternut squash
  • 4 tbsp extra virgin olive oil, divided
  • 4 small Vidalia onions, cut into rings
  • 1 tbsp brown sugar
  • ¾ cup vegetable broth
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp ground nutmeg
  • 1 clove minced garlic
  • ¼ cup nutritional yeast
  • 16 oz chopped kale
  • 3 cups water
  • 1 ½ cup walnuts
  • 2 packages Kite Hill ricotta cheese
  • ½ cup non dairy milk of choice
  • 1 package Tinkyada Brown Rice Lasagne Noodles (the best gluten free pasta brand, in my opinion, and I’ve tried a lot)

 

Directions:

  1. Place butternut squash in a large saucepan and cover with water.
  2. When water is boiling, set a timer for 15-20 minutes. Remove from heat when the squash is soft.
  3. While the butternut squash is boiling, prepare the caramelized onions. Place 2 tablespoons olive oil in a large frying pan with a cover. Toss the onions in the oil. Keep on medium heat (you may have to lower it later) for 10-15 minutes, stirring every so often. When browned, add in the brown sugar, stir, and remove from heat. Set aside for assembly of the lasagna later.
  4. When the squash is cooked, drain the water and place back into the pot. Mash the squash with a potato masher until smooth.
  5. Stir in the vegetable broth, salt and pepper, nutmeg, garlic, and nutritional yeast.
  6. Prepare the kale by boiling three cups of water in a large covered pot. When boiling, add the kale and cover. Stir every so often until all the kale is wilted, for about 5 minutes.
  7. Prepare the walnuts by placing them in a food processor and blend until pasty. If you like, you can add some additional seasonings to the walnuts before blending.
  8. Prepare the lasagna noodles according to the packaged directions and preheat the oven to 350 degrees F.
  9. Combine the ricotta with the nondairy milk in a medium sized bowl.
  10. Drizzle the remaining two tablespoons of olive oil onto a large casserole or lasagna pan.
  11. Place a layer of noodles on the bottom, followed by half the butternut sauce, half the ricotta, half the walnuts, and all of the kale. Repeat in the same order except this time, place on top with the onions instead of the kale for the second layer.
  12. Cover pan with foil and cook for 30 minutes. Uncover and heat for an additional ten minutes (or less depending on how it’s looking)
  13. Allow it to cool slightly before digging in.

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I hope you have a lot to be grateful for!

 

Gluten Free and Vegan Elvis Panini Sandwich!

Posted by Banana Curl Vegan Girl in Bread, Childhood Favorites, Comfort foods, Cooking, Dinner, Fruit, Gluten Free, Healthy, Kid Friendly, Local, Peanut Butter, Recipes, Rhode Island, Sandwiches, Vegan Bacon, Vegan Health, Vegan Junk Food and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I have been trying to eat more healthfully lately. In fact, ever since I went gluten free I have found it hard to make up the ridiculously delicious recipes I was used to creating in the past. But today I dreamed up an idea for an amazing unhealthy sandwich that at first I was skeptical of being able to pull off to meet my needs. As I continued to think about it, I devised the methods that could make it healthier, and is the perfect combination of delicious, ridiculous, healthfulness, and satiety level!

This sandwich is a peanut butter and nanner sandwich, with baked vegan rice paper bacun, made with light tapioca gluten free bread, grilled in a panini maker. This definitely is not a very original idea, I’ve seen many a vegan version of this sandwich on blogs and in cookbooks, but this is my version!

It came out so well, that my panini maker has been given a new life outside of sitting in my basement!

Let me walk you through the steps, in picture form. It’s easy!

Bake the rice paper bacun. I did this recipe’s marinade, minus the ground coconut, soaked the rice paper strips in cold water, then in the marinade, and put them on a cookie sheet sprayed with coconut oil. Then I baked them in a 350 degree F oven for about 15 minutes, checking and flipping every 5 minutes (some got done sooner than others, when that happened I took the ones that were done out and put it on a plate while the rest continued to cook)IMG_9197

Set aside.

Take two pieces of Ener-g gluten free light tapioca loaf bread and spray coconut oil on one side of both slices of bread. Put the coconut oil side down on a plate.

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Take out the peanut butter. This is a locally made, all natural, salt and sugar free peanut butter. It’s so good!

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Place one tablespoon of peanut butter on each slice of bread.

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Cut half a banana into slices. Place on one slice.

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Layer the rice paper bacun you made earlier on top of the bananas. Put the peanut butter slice down on top of the bacon to make the sandwich.

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Place the sandwich into a pre-heated panini grill on medium high for about 5 minutes, more or less depending on your device (check on it).

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Ready to go!

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Enjoy!

Buffalo Soy Curls Recipe and a review of Daiya’s Blue Cheese dressing

Posted by Banana Curl Vegan Girl in Appetizer, Comfort foods, Cooking, Dinner, Dinners, Gluten Free, Meatless Meats, No refined sugar, Original Recipes, Product Reviews, Recipes, Soy Curls, Spicy, veganism and tagged with , , , , , , , , , , , , , , , , , , ,

Whew, this summer has been so busy! So much happening in my life right now.

Girls Rock camp starts on Monday and I am super excited to help feed people there.

Today I was in the grocery and came across Daiya’s new salad dressings. I was intrigued by the blue cheese one. I never really liked blue cheese, and I hated chunky versions of the dressing. I only liked it if it was smooth. But I decided to purchase it on a whim, and then suddenly had the great idea to make something buffalo style to accompany it.

I came up with a recipe for buffalo soy curls.

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The recipe is as follows:

Ingredients:

  • 1 bag Butler Soy Curls
  • Water to cover soy curls
  • 1/4 cup chickpea (garbanzo bean) flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 bottle Frank’s Red Hot sauce

Directions:

  1. Soak soy curls in a bowl covered with water for 10 minutes.
  2. Turn oven to broil.
  3. Drain soy curls.
  4. Place flour, nutritional yeast, garlic and onion powders, and pepper in a ziplock bag.
  5. Toss soy curls into ziplock bag.
  6. Spray a wide-rim baking sheet sprayed with cooking oil.
  7. Dump out soy curls out of bag and spray the tops of the soy curls with oil.
  8. Place in the broiler for about  5 minutes (watch them carefully, every oven broils slightly different, you may require more or less time).
  9. Toss, flip, or stir soy curls around a bit. Place back in the broiler for 2 minutes.
  10. When the soy curls are starting to get crisp and slightly brown, take out of the broiler and pour the hot sauce on top.
  11. Broil for another minute, then take out of the oven.
  12. Serve with celery and vegan blue cheese.

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REVIEW OF THE DAIYA BLUE CHEESE DRESSING:

Despite my reservations, I was quite impressed. It’s been ages since I’ve had the real thing, but once I tasted it I had to re-check the ingredients to make sure Daiya hadn’t pulled a fast one on me. It’s very convincing and there’s no chunkiness. Woohoo! It’s perfect for taming buffalo stuff.

Hope your summer is going well too!

New Favorite Things

Posted by Banana Curl Vegan Girl in Breakfast, Chocolate, Comfort foods, Cooking, Desserts, Favorite Vegan Products, Fried food, Gluten Free, Other Vegan Food Blogs, Pizza, Product Reviews, Recipe Reviews, Trends, Vegan Junk Food, veganism and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I want to post more often here, but am finding it hard right now to find time to create my own recipes due to a busy summer full of classes, volunteering, and other events.

So, I figure I might as well post some other vegan food related stuff, as I’ve always done, and not beat myself up for not creating new recipes as frequently.

I actually have a recipe I created awhile ago that I’ve been saving in hopes that I could use it for my youtube channel I want to start eventually. It was a cupcake recipe, that was not gluten free at the time, and now since I cannot eat it, it doesn’t make sense to hold onto for the video. So, keep an eye out for that.

For now, I want to make a post about some of my new favorite vegan food things.

Rice Paper Bacun:

Ohemgee, this is a life changer, and completely gluten free (although some brands of rice paper are not, so read the ingredients carefully!) If you follow vegan food trends at all, I’m sure you’ve heard of this somewhere. If not, here is the scoop: You cut rice paper (the stuff you use to make summer rolls) into strips, soak it quickly in warm water, dip it in a marinade (this is the marinade I use–warning, there are a lot of spelling errors but don’t let those annoy you too much, it’s delicious despite a bit of confusion), and then fry it in a pan with some coconut oil until crispy. You can apparently bake them too, but I don’t think the results would be as good.

Here are two pictures of it, one for breakfast and one used in a salad.

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Red Pepper Jelly:

Somewhere on the vast corners of the (vegan) internet, I got the idea to try red pepper jelly on gluten free toast with Kite Hill plain almond cream cheese.

It is too good for my own good.

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It’s the perfect ratio of spicy to sweet.

Fakemeats.com:

I discovered some amazing new products at fakemeats.com. You can get discounts when you order a certain amount of certain products, like Louisville Jerky. Including their limited edition pepperoni flavor!

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I have tried all but that sausage looking thing so far. All delicious. I proceeded to make a gluten free pepperoni cashew cheeze vegan pizza with the jerky. So good! (This picture is also missing the 6 bags of soy curls I purchased with free shipping at a really good price).

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Best for last:

Finally, and this is definitely a case of saving the best for last…*drumroll please* THERE NOW EXISTS A VEGAN PEANUT M&M ALTERNATIVE!!

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Yes, this is a picture of an empty package. Yes, my mom (who hasn’t had peanut M&Ms for over 20 years because she is lactose intolerant…longer than I can say…) and I ate these all in the car ride home from the grocery. They are that amazing. They taste best when you eat them one after the other…;)

Anyways, there’s the vegan food stuff I’ve been most excited about lately. Let me know if there’s something else I should investigate like these that would be up my alley!

Take care and have a fun week!

 

 

 

Gluten Free Green Smoothie Waffles!

Posted by Banana Curl Vegan Girl in Breakfast, Cooking, Gluten Free, Green Smoothie, Healthy, No refined sugar, Original Recipes, Recipes, Smoothies, veganism, waffles and tagged with , , , , , , , , , , , , , , , , , , ,

Hello, I’m sorry I’ve been fairly inactive lately. I’ve been focusing on graduate school and another blog of mine, streamoflaura.net, as well as dreaming up a concept for a youtube channel! I’ll try my best to keep you posted on all of that.

Here’s a new recipe I recently created though! There are plenty of green smoothie pancakes (although I haven’t found a good gluten free one yet), but as far as I could tell, no green waffle recipes! So, I made it!

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Ingredients:

  • 2 cups non dairy milk of choice
  • 1 banana
  • 1 serving of vegan vanilla protein powder (I used Aloha)
  • 2 cups baby spinach
  • 1/2 cup sweet white rice flour
  • 1 cup buckwheat flour
  • 1 tbsp tapioca starch
  • 1 tsp xanthan gum
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Directions:

  1. Preheat waffle iron accordingly.
  2. Place ingredients in a blender and blend until smooth. You may need to scrape the sides with a rubber spatula several times to ensure everything mixes properly.
  3. Spray iron, and scoop or pour out about 1/4 of the batter. Cook in your waffle making appliance according to directions, waffle irons vary.
  4. Makes about four waffles.
  5. Serve and enjoy.