gluten free – Page 11 – The Vegan Love Project

Cauliflower, Tomato & Potato Fall Vegetable Soup

Everything was from my garden in Vermont or from the Greenfield Farmer’s Market….super delicious broth. You can make this more substantial by adding Gluten Free Pasta (or regular) and/or add a bean of your choosing, like chickpeas, pinto or kidney beans.

Cauliflower, Tomato & Potato Fall Vegetable Soup

Wheat-Free, Gluten-Free

1 thin skinned potato, washed and medium diced

1 small onion, coarsely chopped

1 clove garlic, minced

1/2c fresh corn niblets

1 medium tomato, diced

2c cauliflower florets

2c greens; spinach, kale or collards

1/4t black pepper

1 small fresh hot pepper or 1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

3T xvo

4c boiling water

1t salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the tomatoes, potatoes, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the fresh corn, cauliflower and greens. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.

Tempeh 1/4 Pounder (Faux Chicken Sandwich)

Tempeh ¼ Pounder

Does this satisfy a craving or what? It is absolutely one of the best vegan burgers I have ever had. Simmering the tempeh in broth prior to pan frying “opens up” the tempeh and also softens it, allowing for a ton of flavor to be added into the burger. I dredged mine in a cornmeal coating prior to pan frying giving it more texture and depth as a whole inside the sandwich. Absolutely delicious.

Wheat-free, can be made Gluten-free by using GF bread or rolls

Makes 2 sandwiches (½ the recipe for one serving)

1 block of tempeh (4oz each portion)

1 vegetable “chicken” bouillon or 2c vegetable broth

1 tomato, sliced thin

¼ of a small red onion, sliced, thin

yellow mustard

veganaise

vegan cheese *optional

4 leaves, green leaf lettuce

prepared ketchup

2 rolls, buns, slices of bread of choice (wheat-free or gluten-free)

Prepare the tempeh:

Cut the tempeh in half. In about 2 cups of water or veggie broth, in a small pot, bring the tempeh and 1 veggie boullion (or broth) to a boil. Reduce heat and simmer for 5 minutes. Let steep for another 10 minutes covered, allowing the tempeh to soak up the flavor of the broth.

*EXTRA STEP optional…Coating the tempeh

The coating makes for more of like a chicken sandwich style burger, like a breaded cutlet- SUPER YUM…..

2T cornmeal

1T nutritional yeast

1/4t salt

1/4t ground black pepper

Pinch ground cayenne pepper

1/4t chipotle powder

Olive or Grape seed oil for pan-frying

Salt and pepper to taste

In a toaster, place either the sliced bread or rolls in and toast.

Preheat a large sauté pan or skillet, over medium heat. Add the olive oil. Place the tempeh halves in and reduce the heat to low. (*if corn crusting, remove the from the broth and dredge them directly into the cornmeal coating then proceed to the next step.) Pan fry covered 2-3 minutes on each side. If using vegan cheese, after the tempeh has been flipped once, places the slices of vegan cheese on top, 1oz each return the top and continue to cook for another 2-3 minutes.

When the bread is toasted, spread veganaise, mustard, slices of tomato and red onion and top it with a couple of leaves of lettuce. On the other pieces of bread or roll (the other side of the sandwich), put the ketchup.

Place the cooked “patty” on top of the lettuce, sprinkle with salt and pepper and cover it with the twin bread or roll with ketchup. Serve with a fermented dill pickle and a side of booch.

Green FRICKEN AMAZING Falafel

GREEN FALFEL

Unbelievably delicious……this greened Falafel can be served as an appetizer with hummus and lemon tahini sauce or as a main course. Stuff whole grain Pita Bread with falafel, lettuce, tomatoes, lemon tahini sauce, salt and pepper. As an alternative, falafel can be formed into patties and eaten like a veggie burger. SO FRICKEN YUM.

Makes over a dozen patties. Can be easily frozen.

3c fresh kale, de-stemmed, torn into small pieces

3c chickpeas, cooked, rinsed, drained (= about 2 cans)

1 onion, rough chopped

1/4c fresh parsley

3T tahini- I use raw

1T cumin

1T pink salt

4 cloves garlic, smashed

1c cooked brown rice

1/2c barley flour

2 lemons, juiced

Olive or grape seed oil for pan-frying.

Combine all ingredients except the barley flour in a food processor and process until a smooth paste is formed. Taste and adjust the seasonings; more salt, more cumin, more lemon juice etc. ßto your liking.

Heat up a large cast iron skillet or frying pan over low heat.

Transfer into a mixing bowl and add the flour and mix in until well incorporated.

Add the oil into the hot pan. With a cookie scoop, scoop out the chickpea mixture and place in the pan, not overcrowding. With a spatula, gently flatten the domes. Cook for 5-6 minutes per side or until they are golden brown crusted and then flip. Remove to a plate. Eat cold or hot! Serve with Lemon Tahini sauce.

Lemon Tahini sauce

Juice of 1 lemon

½c tahini

pink salt to taste

black pepper

1/4c water

In a small bowl, add all of the ingredients and whisk until smooth and to the desired consistency. If a thicker sauce is preferred, use less water. Serve over cooked greens, salads, or falafel.

Sugo..Red Sauce…Marinara….

A STAPLE SAUCE. MAKE IT. FREEZE IT. ALWAYS HAVE IT IN THE HOUSE.

Ellen’s Simple Marinara Sauce

2 large cloves garlic, smashed & minced

1 large can (28oz) of diced or crushed tomatoes – I used the equivalent from a glass jar (Bionatura brand)

1c water

1 large onion, medium dice

1/4t black pepper

1/4t cayenne (opt) or one whole small chili

1/4c extra virgin olive oil

1T maple syrup or agave

1t salt or to taste

1T-dried or fresh parsley *opt

In a large pot, add the olive oil and sauté the onions and garlic with the sweetener until golden and soft. Add the tomatoes, parsley (dried), salt, black and red pepper. Add the water and allow the sauce to come to a boil. Reduce heat and simmer for 35-45 minutes or until the sauce has thickened. In the last 5 minutes of cooking, adjust the seasonings. Add in the parsley (fresh).

At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.

FOR A SMOOTHER SAUCE:

In batches, in a blender or vita mix*, puree the tomato sauce until desired consistency is achieved. Adjust the seasonings again after pureeing.

*Caution: blending hot liquids can be extremely dangerous.

Raw Cashew Cream Cheese

This cheese is EXCEPTIONAL….full of pro-biotics (belly healthful bacteria), it is incredibly creamy and delicious. Easy easy easy to make. It’s raw, its animal free, dairy free, gluten free AMAZINGNESS…..It’s sort of like, why WOULDN’T you make it?….

Raw Cashew Cream Cheese- Savory

1c raw cashews

1c raw sauerkraut (not pasteurized)

1T dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

3T of coconut oil

3-4T water- just enough to process until smooth- less is better!

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In a blender, add in all of the ingredients except the water and blend until totally creamy and smooth. Add the water as needed, 1T at a time. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and allow to set up and cure for at least a week.

This is a pro-biotic rich cheese!

Delicious as a base for savory dips and spreads
Amazing spread on toast, bagels, and crackers

Spicy Chickpea Hummus

I make this all the time…so good to have in the house as a quick source of veggie protein for sandwiches, salads, fresh vegetable dipping. It takes less than 5 minutes to make and is a vegan staple. The addition of the fresh chili pepper gives it an unbelievable amount of kick without being overwhelming. I also use RAW tahini, and fresh lemon juice (NEVER bottled) in this recipe- I take the RAW nutrition wherever I possibly can…..YUM.

Spicy Chickpea Hummus

2c Cooked chickpeas

2t ground cumin

1/2t Hungarian paprika

1/2c extra virgin olive oil

2T sesame tahini

1 lemon, juiced

1/4t black pepper

2 cloves garlic, smashed

1t pink salt

1 fresh chili pepper, seeds and all

Place all ingredients into a food processor.

If needed, add a few teaspoons of water to help turn the mixture and help it along. Adjust seasoning to taste

** can be made raw with 2c sprouted chick peas

Curried Ginger Squash Soup

Curried Ginger Squash Soup

1 small onion, minced

2T olive oil

2c sweet squash, roasted or steamed- cooked

2T maple syrup, agave, sucanat

2t curry powder

1/4t turmeric

4c hot water or veggie broth

1 veggie bouillon

3t fresh ginger, grated

1/4t cayenne or fresh hot pepper

1/4t salt

3/4c cashew milk *opt

Bring 4c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions with the sweetener until golden and soft. Add the cooked squash, ginger, curry powder, turmeric, salt, black and red pepper. Continue to sauté until the squash, onions, and spices meld, stirring often. Add the boiling water. Bring to a boil and reduce heat and simmer for 15-20 minutes.

In batches, in a blender or vitamix*, puree the soup with the cashew milk. At this point, the soup is delicious without the cashew milk but the crème can be added to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Coconut Cream Maca Cacao Nib Chip Power Smoothie

Coconut Cream Maca Cacao Nib Chip Power Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave or raw local honey

1T raw Coconut Manna

1T Maca powder

2T cacao nibs

1T chia seeds

1t vanilla

1scoop protein powder

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Roasted Breakfast Potatoes

Roasted Breakfast Potatoes

4 thin skinned potatoes, washed and scrubbed, skin on

3T-1/4c extra virgin olive oil

2t chili powder

1-1/2t sweet paprika (Hungarian)

1t pink salt

1T vegan butter *optional

¼t fresh black pepper

Preheat the oven to 400 degrees

Slice the potatoes lengthwise and then into thirds, cutting pieces no larger than 1 1/2-inch cubes.

In a saucepan, place potatoes with a little salt and add water to cover just up to ½ of the potatoes. Cook over medium-high heat for 10-12 minutes.

Drain well and transfer to a bowl.

Toss with the olive oil, spices and seasonings. Pour into a shallow baking dish and drizzle with a bit more olive oil and a little and drop small pieces of vegan butter throughout. Sprinkle with more salt and pepper. Bake for 45 minutes, toss the potatoes around in the pan a bit and then reduce the heat to 375 and roast for an additional 30 minutes or until edges are crisped and golden. Serve immediately.

Hungarian Vegan “Chicken” Paprikash

This is a stove top version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil, with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on. I served this with a huge side of Sautéed Kale.

Vegan Chicken Paprikash

1 pound vegan chicken pieces, drained (I use Westsoy)

1/2t pink Salt

1/2t black pepper

3 tablespoons olive oil

1 large onion, medium dice

1 clove garlic, smashed and minced

4c Water

2T Hungarian paprika

3c sprouted brown rice, pre-cooked OR 1 1/2 basmati or Carolina rice un-cooked

1 bouillon cube or replace the water with veggie broth

In a large heated pot, sauté ¼ of the onion in 1 T of oil until golden and just brown. Add the fake chicken and sauté until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and sauté for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to sauté until the onions are soft and translucent. Add the cooked rice and add back in the chicken, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.