Vegan and Gluten Free Pizza Waffles!

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!
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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!

Making my french toast recipe gluten free!

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.

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To do this, I substituted the flour for gluten free all purpose flour. I used this brand shown here:

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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:

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So, yeah, now I can eat one of my favorite foods as a vegan AND gluten free person! Yay!

🙂

Pumpkin Cheesecake Swirl Brownies

First of all, I have a confession to make. You know my original brownie recipe I made awhile ago? When I wrote it down and published it on the blog, I forgot to include the amount of flour I used! I just updated my error now in that blog entry. So if you don’t want something as fancy as these delectable treats, or are not a big fan of pumpkin (like my parents…I do not understand them…but oh well) try those.

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Here is the recipe:

Vegan Pumpkin Cheesecake Swirl Brownies

Ingredients:

for the Brownie layer:

  • 1 1/2 cup unbleached all purpose flour
  • 1 cup vegan white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp flaxmeal
  • 6 tbsp water
  • 1 stick (8 tbsp) Earth Balance Vegan margarine, melted
  • 1/3 cup applesauce
  • 1 tsp vanilla extract
  • 3/4 cup non dairy milk (I use almond milk)

for the cheesecake layer:

  • 1/2 cup pureed pumpkin (I used canned)
  • 1/2 container (4 oz) vegan cream cheesed (I used daiya cream cheese-I feel it’s the best vegan cream cheese brand out there)
  • 1 tsp ener-g egg replacer powder
  • 2 tbsp water
  • 1 tbsp corn flour
  • 1/4 tsp pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all dry ingredients (except flaxmeal) in a bowl together.
  3. Make 2 flaxmeal “eggs” by whisking the flaxmeal with the water. Let sit until it’s thick.
  4. Mix in the flaxmeal “eggs” and the rest of the wet ingredients into the dry ones.
  5. Place all the batter, minus 1/2 cup into a greased square baking pan (mine was probably 9″ x 9″?)
  6. Now make the pumpkin cheesecake mix by blending in a food processor the pumpkin and cream cheese. Set aside for a moment.
  7. In a measuring cup, whisk together the egg replacer and water until frothy.
  8. Add corn flour, maple syrup, and spice and whisk again.
  9. Add this mixture into the cream cheese and pumpkin and pulse the food processor a bit until fully incorporated.
  10. Cover the brownie layer with the cheesecake layer.
  11. Take the half cup of brownie batter you reserved, and spoon little dollops set apart from each other on top of the cheesecake layer.
  12. Take a fork and swirl the brownie batter and cheesecake to make a pretty design.
  13. Put into your oven for at least 30 minutes, you want a toothpick to be inserted and come up mostly clean with a bit of the wet cheesecake layer. It took my oven about 48 minutes, so I’d say a good range of baking time depending on your oven would be 40-50 minutes, but please be aware of what’s going on in your kitchen and start checking it when you start to smell it cooking occasionally.
  14. Take out of the oven and allow to cool fully, slice, and enjoy!

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Foodie (Photo) Friday is back! (sorry it was absent for a bit…I was still cooking though!)

Hey there!

I am still recovering from the weekend where I was very busy…I cannot believe it’s been a week already since the start of the Ladies Rock Camp. It went really well, especially the food, from my standpoint.  Well of course everything went well, but I was focused most on making sure the food was great, and I think it was.

Anyhow! I think I am going to play catch up a bit.

This week I made some Hawaiian Toast (Page 44) for breakfast and Texas Beefless Skewers with Chipotle Peach Glaze (Page 140) from Betty Goes Vegan, pizza english muffins and easy monkey bread (from the Vegan Stoner Cookbook, haha) with a friend, a really good salad several times, and a jackfruit/northern beans “tuna” melt. I don’t have pictures of the monkey bread and pizza English Muffins, sadly…

In weeks prior where I did not get to post, I also made:

  • a Cheezburger Pie from Betty Goes Vegan
  • Cupcakes for my birthday (on October 29) from Chloe’s Kitchen–the spice ones

and other stuff too, but that I apparently did not take pictures of or remember. Ooops.

Here are the details and evidence:

Northern bean/Jackfruit un’tuna melt…
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Bye bye, chickpea untuna sandwiches! This combination beats chickpea faux tuna sandwiches by a landslide! So good and a close flavor from what I remember! I didn’t add any salt and it was recommended to me to not use a whole lemon. I did not use the frying step as listed because it seemed fairly redundant. I just broiled some bread with spinach, tomatoes, and daiya cheddar on it and then put the still hot sandwich mixture inside. The un’tuna salad tastes good when cold the next day, too. Also, I don’t know how this makes just two sandwiches! It makes about 4 for me. If I piled the amount it’d take to halve the recipe on the bread, it wouldn’t hold it all. But this is probably one of my favorite recipes using jackfruit I’ve tried so far.

I rate this recipe:

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Hawaiian French Toast from Betty Goes Vegan Cookbook

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This cookbook has so many amazing sounding recipes, especially for breakfasts. This one immediately caught my eye when I read it. It has both a tropical and cheesy flavor to it, and works out really well when you follow the directions as instructed. I would not change anything about it! It’s so yummy. My non-vegan brother gobbled it up, and I don’t even think he likes French Toast type things much, but no complaints…This definitely deserves a 5 good banana rating!

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Texas Beefless Skewers with Chipotle Peach Glaze from Betty Goes Vegan

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I used Gardein Beefless tips as directed for this recipe. It looks almost too real, which is slightly scary for me. They were oh so tasty, though! I made some cilantro lime rice with corn in it (a frozen prepared bag, haha) to go along with it and it was delicious! When I shared this picture on facebook, it seemed to get more “likes” than usual…I do not know if maybe it is because it looks so convincing as a fake meat, or what, but yeah…It was also pretty quick and easy to make. I am finding that most of the recipes I have tried so far in this cookbook are, which is great and a huge plus for me. The only thing I would recommend with this particular recipe that wasn’t mentioned in the book is to have a baking pan on the rack underneath in case the juices drip out…it was needed and I thankfully thought of it before it was too late…

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Cheezburger Pie from Betty Goes Vegan

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 Well, this was amazing. I used Whole Foods Brand burgers and did not defrost them and they worked fine. The Bisquick and the ener-g egg replacer make this almost quiche-like…which I was very impressed with. I have not been too keen on ener-g egg replacer powder until I used this cookbook and particularly this recipe. I ate it with ketchup, dill relish, and yellow mustard. It was comforting. Amazingly, when I calculated the nutrition facts  it was fairly decent  (at least calorie wise, I was thinking this would be really intense). Visually it is appealing too as you can see, haha!

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Finally, I amnot going to review them because I’m mostly tired now, but I will leave you with some pictures of the cupcakes for my birthday on October 29 which I neglected to blog about. They were from Chloe’s Kitchen.

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