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.

IMG_9198

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

IMG_9199

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

IMG_9200

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

IMG_9201

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.

IMG_9202

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).

IMG_9203

Ready to go!

IMG_9204

Enjoy!

Advertisements

Gluten Free Green Smoothie Waffles!

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!

IMG_7201

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.

Vegan Mofo Day 17: Worldly Wednesdays: French Onion Soup

Okay, so this could have easily also went into Saturday’s theme, but I felt for some reason that having it in Worldly Wednesday was more fitting.

French onion soup with melty cheese on top of French bread croutons

OLYMPUS DIGITAL CAMERA

French onion soup with melty cheese on top of french bread croutons

This recipe took a lot of research and was referenced to two different recipes, one vegan from the start and one not. The main recipe I want to give credit to is the recipe I based the cheese off of, http://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/. I tweaked it quite a bit because I wanted it to have a sharper flavor that tasted more like the cheese I remember from this dish and rewrote the directions based upon my own experience with making it.

My entire family (none are vegan themselves) all ate it and said it tasted like the real thing. My mom (although full disclosure: has not eaten real cheese since the 90s, longer than I have abstained from it) said the texture and melty-ness of the cheese was spot on and was of excellent flavor.

Here is the recipe:

Ingredients:

For the soup:

  • 1 stick earth balance (1/2 cup or 8 tbsp)
  • 4 vidalia onions, sliced
  • 2 cloves garlic
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 cup vegan red wine (See barnivore.com to be sure the wine you select is vegan)
  • 3 tbsp unbleached all purpose flour
  • 2 quarts (8 cups) vegetable broth (I used Trader Joe’s Low Sodium variety)
  • Salt and pepper to taste (I only added 1/2 tsp black pepper because I’m watching my sodium and it didn’t seem bland at all)
  • 1 french baguette, sliced thick
  • 1 batch melty tapioca cheese (see below)

For the cheese:

  • 1/4 cup raw cashews
  • 1 cup hot water
  • 2 tbsp plus 1 tsp tapioca starch
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 3 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1/2 tsp smoked paprika

Directions:

For the cheese (it is best to make this first because it can sit while you cook the rest):

  1. Blend ingredients in a good blender until totally smooth/liquid.
  2. Pour into a saucepan and cook while stirring constantly on medium-high heat.
  3. After it begins to look as if it is separating (and is), turn the heat to medium and continue to stir until it becomes very thick and is a melty, stretchy consistency. It will also be bubbling quite a bit. Pretend you are a witch making a fancy vegan potion or a mad scientist doing a new experiment. 😛
  4. Set aside or place in the fridge when cool for use a bit later when the rest of the soup is done.

OLYMPUS DIGITAL CAMERA

After the cheese is done

For the soup:

  1. In a large soup pot over medium heat, melt the stick of Earth Balance.
  2. Add the onions, garlic, bay leaves, and thyme sprigs and cook covered for about 20-25 minutes until the onions are browned, soft, and caramelized. Check about every five minutes or so and stir gently to make sure it doesn’t start to burn.
  3. Add wine, boil, and reduce the heat to simmer until the wine is mostly evaporated and the onions are somewhat starting to dehydrate. Leave the pot uncovered for this step. This will take at least 10 minutes, maybe longer.
  4. Add the flour and stir. Reduce the heat and cook for about 3 minutes or less if the flour really starts to stick to the bottom of the pot.
  5. Add the vegetable broth and stir the contents of the bottom of the pot to deglaze the flour and onions stuck to the bottom.
  6. Bring to a simmer and cook for at least 10 minutes.
  7. Add pepper and/or salt as desired. Don’t be tempted to add too much salt as the salt in the vegetable broth should be enough (unless you bought a salt free brand). I just added 1/2 tsp black pepper, you might like more or less.

To put it all together:

  1. Preheat the broiler.
  2. Place the baguette slices on a baking sheet, spray both bottoms and tops with cooking oil, and place a good sized dollop of the cheese (about 2 tbsp) on top.
  3. Broil for 3-5 minutes watching and checking quite carefully. Don’t let making the soup distract you because you could easily burn them beyond recognition if you don’t.
  4. Place soup in bowls or pretty ramekins and place the croutons on top of the soup, allowing the soup liquid to seep into the bread.
  5. If you have any leftover cheese, it might be a great idea to add a bit more to the soup and float it around for more of that gooey, stretchy, deliciousness.