Gluten Free and Vegan Elvis Panini Sandwich!

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!

New Favorite Things

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 Shiitake “bacon” vegan quiche recipe

Gluten free Shiitake “Bacon” Vegan Quiche

Well, I am finally back with a new recipe. My previous few recipes received a lot of attention, and I felt a little frozen to try and top them! This may not top the rainbow cookies, but I am excited that I made it. This recipe is adapted from my jalapeño popper quiche I made awhile ago here.

This recipe is quite nutritious. 1/6 serving has about 15g of protein, 325g potassium. It also contains 19% zinc (which I have a hard time getting in my diet), 14% iron, 122% b-12, 20% calcium (depending on the vegan milk you use), and is also a good source of folate, B-6, Riboflavin and Thiamin because of the nutritional yeast.

The Shiitake bacon:

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I am now quite smitten! In fact, I think it is the closest us vegans have come to replicating the texture of actual bacon. I have adapted my recipe from Chloe Coscarelli…her recipe requires a pound of shiitake (which would cost me at least $10, probably more) and I can only seem to find 3.5 oz containers of sliced shiitake near me. It is so good though. And it is not even fried! I like it by itself, in her Carbonara recipe (http://chefchloe.com/entrees/pasta-carbonara-with-shiitake-bacon.html), and now in this quiche, which is the perfect place for it!

Ingredients:

  • 3.5-4 oz sliced shiitake mushrooms
  • 1 tablespoon olive oil
  • ¼ tsp sea salt
  • 1/8 tsp ground black pepper

Directions:

  1. Preheat oven to 375 degrees F.
  2. Place mushrooms in a ziplock bag. Add in the oil and salt and pepper.
  3. Seal bag and shake until mushrooms are coated.
  4. Place on a cookie sheet and bake for 10 minutes.
  5. Flip over.
  6. Bake for another 10 minutes.
  7. Voila! They should be simultaneously crispy and chewy (the smaller, thinner pieces will be more crispy, and the thicker bigger pieces chewier)
  8. Use for whatever reason or in the quiche recipe below.

 

Bob’s Red Mill Gluten Free Pie Crust

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I am back to eating gluten free after majorly slipping up during the holidays. I have been using this packaged pie crust dry blend for awhile, and I have adapted the rest of the ingredients and directions more to my liking. I do love this product and it makes gluten free pies much easier but the method for using it could use some improvement. In the past when I followed their directions, I often found myself working with a very crumbly crust that was almost impossible to roll out and use without it cracking or worse. I have been thinking of ways to make it better and more like an actual pastry pie crust, and this seems to have worked.

Ingredients:

  • A bag of Bob’s Red Mill Gluten Free Pie Crust Dry Mix
  • 12 tbsp Earth Balance Sticks (1.5 sticks total)
  • 8 tbsp coconut oil
  • 6 tbsp water

Directions:

  1. Pour the dry mix into a food processor.
  2. Cut up the Earth Balance into small pieces and place into the food processor. Do not process yet!
  3. Place the coconut oil into the processor by each tablespoon at a time.
  4. Process until a smooth somewhat cohesive mixture is formed.
  5. Take out and place in a large bowl.
  6. Sprinkle the water over it.
  7. Use your hands to combine everything together and make it moldable.
  8. Separate in half. If making the quiche, keep one half out and wrap the other in a disk shape in plastic wrap and keep in the freezer, defrosting before ready to use for another quiche or pie of some type later. If making a double crust pie instead, place the disk in the fridge for 30 minutes before using.

BEHOLD! THE QUICHE!!

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Ingredients:

  • ½ recipe Bob’s Red Mill Gluten Free Pie Crust as prepared above
  • 1 lb firm tofu
  • 1 tbsp Ener-g Egg Replacer (do not add water to it!)
  • ½ cup nutritional yeast
  • ¼ cup plain almond milk or another favorite vegan milk substitute
  • 1 tsp onion powder
  • 1 tsp ground turmeric
  • ¼ tsp Indian Black Salt (optional, it makes it have an eggier flavor. When searching for this, please note it is actually a pink color and not black) If you can’t find it, place ¼ tsp of your favorite salt instead
  • ¼ tsp sea salt
  • ½ Daiya cheddar shreds
  • 1 3.5 oz batch of shiitake bacon as provided above

Directions:

  1. Spread half the prepared pie crust into a deep dish pie pan with your fingers. Try your best to make it even across the pan and up the sides.
  2. Let sit in the refrigerator for 30 minutes.
  3. Preheat oven to 375 degrees F.
  4. Place pie crust with several fork stabs to the bottom in the oven for 10 minutes.
  5. Prepare the filling by placing the tofu, egg replacer, nutritional yeast, and plain vegan milk in a food processor. Blend together until smooth.
  6. Add the onion powder, turmeric, and black salt, and process until combined, scraping down the sides with a rubber spatula a few times to really incorporate everything.
  7. Scoop out into a large bowl and fold in the Daiya cheese and shiitake bacon until they are evenly dispersed throughout.
  8. Spread into the prepared pan with the pie crust in it.
  9. Bake for 30 minutes.
  10. Take out of the oven and allow to cool for a bit (10-15 minutes…although it is easier to cut when you wait longer) before digging in! Enjoy!

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Vegan Mofo Day 29: Meaty Meatless Mondays: Seitan overview and recipe links

Seitan–what is it even? Simply put, it is a meat-like vegan substance typically made from vital wheat gluten. It can be used in place of almost any meat depending on how you flavor it.

Unfortunately, as you might have guessed, it is not gluten free which makes it difficult for vegans who are also gluten free to enjoy. However, upon making some mochi the other day, I think I may be able to figure out how to make some gluten free seitan eventually, so keep an eye out for when I do!

I think seitan dishes may be the theme of next year’s vegan mofo, but don’t quote me on that yet. I started a zine about it, but I am not sure if I plan on finishing it any time soon. We shall see; I’ll keep you posted.

Here are some of my recipes from the past that have used seitan in them:

French Toast, Seitan Ham and Homemade Cheese Sandwich

Ham Seitan itself

Quinoa Jambalaya with Shrimp Seitan

“Shrimp” Bao

Additionally, this past week I made some bacun seitan from this recipe and made BLTs with it as evidenced here:

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If you’re looking for a good cookbook that features a lot of good sandwich friendly seitan recipes, I suggest you check out Vegan Sandwiches Save the Day! It has recipes for chick’n patties that several of the recipes do different, beef style seitan, deli meat style, etc that all have tons of uses for in their many delicious sandwich recipes. It is one of my favorite cookbooks. I love sandwiches.