gluten free – Page 2 – The Vegan Love Project

Potato Leek Soup With Broccoli

So easy and really delicious, the addition of coconut oil makes it almost buttery and round in flavor. You could totally puree this and make it like a traditional Potato Leek soup but I love the chunks, especially with the broccoli florets floating around. 🙂

Potato Leek & Broccoli Soup

Wheat-Free, Gluten-Free

3 large russet or 6 gold potatoes, peeled & medium dice

1 small onion, medium dice

4 leeks, trimmed, rinsed and sliced (discard the thick tough green tops)

1 small head broccoli, trimmed and cut

1/4t black pepper

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

2T extra virgin olive oil

1T coconut oil

1t turmeric

1t smoked chipotle powder

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6c boiling water

1t smoked salt or to taste

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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 with the turmeric and salt until golden and soft. Add the leeks and sauté until the leeks turn bright green and have wilted. Add the potatoes, coconut oil, chipotle, and black pepper. Mix well and add the boiling water, and the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes.

The leeks should be super soft, almost disintegrated.

Add in the broccoli in the last 10 minutes of cooking, and cook only until the broccoli is bright green and tender.

Adjust the seasonings before serving. Serve with bread or add GF pasta or grains of your choosing.

RAW COCONUT YOGURT

*raw yogurt

This is one of my most favorite foods of all time. I love food- It really doesn’t go well for me when I don’t like the food I am eating. Yogurt is one of those foods that historically has not translated well into being vegan, it’s just sort of weird. Whether its made from soy or nut milk, commercial vegan yogurt is really just not my favorite. It wasn’t until raw food school that I started to dabble in the fermented foods- we made yogurt out of coconuts…I wasn’t impressed, I mean I was, but not for the amount of work that went into making a cup of it….then I discovered raw frozen coconut meat. My sister Karen as per usual, started the entire family on the obsession, this time Raw Organic Vegan Yogurt. Made from literally 3 ingredients, ok 4 if you count water. This tastes like yogurt, but without that weird, sour dairy aftertaste….It’s so so simple, however, it may take a while to get into your awesome vegan yogurt groove. It’s almost imperative that you own a Vitamix or a heavy duty blender to get this done. In this post, I will be as transparent as possible with how I do this recipe simply because I’ve got it down. Feel free to add, change, and experiment with equipment, ingredients, etc and please, if you do, tell me how it goes.

WHAT I USE / ESSENTIALS:

2 packages frozen coconut meat, thawed or / 2 pounds fresh meat (about 2 Young Thai coconuts)– don’t be trying to use the brown coconuts either, it’s not going to go well. Young Thai coconuts are soft, very soft. If you can’t find frozen coconut meat and you are super adept and ambitious and want to make it from scratch scratch, as in from the whole coconut, look up youtube videos on how to open up a coconut. You can use the water for the yogurt or drink it- it’s absolutely spectacular and depending upon the coconut, you may have more water than you will need for one recipe of yogurt.
1 cup filtered water or raw coconut water– if you are using raw coconut water, you may want to adjust the sweetness from the sugar- coconut water is slightly sweet, when I use coconut water, I don’t even add sugar- I like the sour in contrast to fresh fruit (personal). Unless you have a source of raw coconut water, which many really don’t, use water. Even the coconut water that is claiming to be raw- isn’t, it’s treated with pressure which in turn, sort of cooking it. Coconut water in boxes is bullshit, it’s cooked and really is nothing more than sugar water without the vitamins, minerals and electrolytes touted- if you love the flavor then go ahead, otherwise, stick to plain water.
2-4T coconut blossom sugar, raw agave, coconut crystals, maple syrup– I love the coconut blossom sugar, its still got many minerals intact, isn’t crazy sweet and it doesn’t discolor the final product where as the darker sweeteners may
2 probiotic capsules- emptied or 1t probiotic powder– I use a vegan probiotic capsule- this is what kicks off the fermentation. I am sure you could use kombucha or kefir or some other starter but for me, the capsules offer clean, easy and consistent results and you are guaranteed a ton of gut love in the process.
dehydrator– not essential but again, insures consistent results. I put the yogurt mix in and 6-12 hours later its a done deal. If I want it more tart, I leave it in longer. You can purchase a yogurt maker if you know that you want the vegan love in your life all day everyday, or invest in a simple dehydrator if you think you may want to dry a banana or a mango from time to time. If you do not have a dehydrator, store the yogurt in a microwave, a cabinet, or somewhere that stays warm, it may take up to 3 days for it to ferment but it will work, just keep tasting it until it tastes as sour as you like.

HOW I DO:

In the blender, add the meat , sugar if using and the water. Run it on low until the machine grabs it and starts blending it together then start to increase the speed. You may need the Vitamix plunger to help it along- you could add more water but I find that that messes with the end result, it actually tastes like a diluted version. Once you are at full speed, run it for at least 5 minutes or until completely smooth, no specks, bumps, nothing- smooth as velvet or cream. FIVE MINUTES, no less. This is where your average blender will most definitely crap out. Add the probiotics. Let run for another 30 seconds until incorporated.

Pour out of the blender into a container and cover it. I place it in the dehydrator, again, anywhere warm will do it just may take longer to turn.

You can play with adding fruit to this base mix, you can add more sweetener, I love making a fruit concentrate with fresh fruit and sugar and letting it sit out overnight. When I do that, I make individual containers and spoon in the “fruit on the bottom”. Peach is my favorite, strawberries are also quite lovely and of course, blueberry….I’ve made lemon yogurt, coffee, lemon with fresh raspberries, vanilla, plain, whipped…I eat this stuff everyday….. I make Lassis, frozen yogurt, I give it to my Pitbulls, Ginger & Izabel and they LOVE it. Raw Vegan Yogurt for everyone!!!

So go forth, make some badass vegan raw coconut yogurt, if you need supplies, Burning Heart carries the meat and the coconut blossom sugar if you would like to order some. If you have questions, don’t hesitate to ask me at HotYogaGrl@gmail.com, if I can answer them I will. Most importantly, love yourself up when you’re making this and think good thoughts….it truly is a powerful and healing bit of deliciousness, there is something miraculous about it…Let me know how it goes…..Peace Love and all that good stuff ❤

AMAZING Gluten Free Vegan Pancakes

AMAZING Gluten Free Vegan Pancakes

1/4c oat flour

1/4c all purpose gluten free flour

1/4c corn meal, blue or yellow

2t baking powder

1T flax seeds (or flax meal)

1/4t cinnamon

2t apple cider vinegar

1T agave, date or coconut sugar

1/4t salt

1T maple syrup

¾-1 cup cashew nut milk (or other nondairy milk)

1c local blueberries *optional, see below

1T coconut oil plus more for cast iron pan

1t pure vanilla extract

Place your cast iron over low heat with no oil added and start your batter.

Sift all of the dry ingredients except the flax seeds together in a mixing bowl.

In a blender, add the melted oil, flax seeds, nut milk, maple syrup, extract, and blend until smooth.

Pour into the dry ingredients and mix until well incorporated. Add water if needed to the batter if it thickens.

In a medium hot cast iron griddle or pan, add some coconut oil to cover the surface. *Drop in, using a 1/4c measure, the batter, well spaced in the pan. Let heat through until the edges look dry, and flip. Place cooked pancakes in a toaster oven or oven at 300 degrees until all pancakes are made. Should make 9-10 pancakes.

Serve topped with vegan butter, maple syrup and fresh fruit.

I usually do one “starter” pancake to test the temperature of the pan.

Variations:

*add 1 cup fresh or frozen blueberries

*add 1 chopped banana to the wet ingredients after blending

*add vegan chocolate chips

*add 1apple, peeled, chopped and cored and add an additional 2t of cinnamon and 1/4 chopped walnuts

Water Kefir!

I am obsessed with all things fermented. I just recently woke up my kefir grains that were stored in the back of my fridge. Pronounced KEE-FUR. I use to make it every couple of days- then I mastered kombucha which has a slower rhythm than kefir and just got into a comfortable pace….then I stopped drinking and my desire for beverages other than water crept up. Kombucha rolls around every 8-10 days and I have a pretty good rhythm going, when to make the brew while a finished brew is doing a 2nd ferment and I have cold kombucha in the fridge; kefir takes a short 2-3 days (!) and only a quick 2nd ferment, again about 1-2 days before its ready to go! I have been mixing mine with hibiscus tea, lemon juice, and drinking it on its own.

Water kefir is not the same as Dairy Kefir, it is also known as Tibicos and it is believed to have originated in Mexico.

Kefir is referred to as “grains” but they aren’t grains at all, but a living matrix of yeast and bacteria that look more like crystalline mini lumps. You can press them between your fingers and they will mush, I don’t know why you would want to do that, but that is the texture to them. I love these little guys. It has become such a pleasure to nurture them and to drink their gifts! They live off of sugar, so by the time they have eaten through the sugar in the water, mostly what is left is converted to glucose and fructose, and what you drink, has about as much sugar as one green apple. They are FILLED with healthy probiotics which helps promote a healthy belly. Water kefir is a fermented food that is easy to make and enjoy. You can also make an entirely sugar free non-dairy kefir drink by instead of using sugar water, you use raw, living coconut water and let that sit for a couple of days. The end result is almost a champagne like, mildly sweet, effervescent healing tonic!

Fermented foods are known for their anti-aging and cancer fighting properties. “Kefir also contains beneficial yeasts, such as Saccharomyces kefir, which can dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by protecting the mucosal lining where unhealthy yeast and bacteria reside, forming an army that cleans up and strengthens your intestines. The body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.” -www.tibicos.org

All it takes is about 48 hours before you are ready to enjoy your first batch of kefir.You can drink this liquid after straining out the grains (now ready for another fresh batch of sugar water) or you can opt to do a second ferment which creates more gas, creating a soda like drink. I love making mine fizzy, this happens by using an air tight bottle of some sort, like an italian swing top glass bottle, Grolsch bottles or any hermetically sealed container. You can flavor it at this point with fruit juice, ,or fresh fruit, or with italian soda flavors- it really is like soda! I find Water Kefir to be more accessible than kombucha initially but that could just be me.

You can’t grow kefir grains without having them! SO you either have to purchase them or be lucky enough to be given some. I am planning on having a kefir party soon but I am serious about my grains, don’t ask me for any unless you plan on committing to them! They are such a blessing!!!

The good news about kefir is that if you are not feeling it or start to get overwhelmed, you can put them in some sugar water and put them in the fridge for up to 3 weeks, where they will go to sleep (become less active) until you are ready to start them up again. Any longer than that, I would suggest dehydrating them.

What you will need to set up your Kefir Kitchen:

one or two 1 quart glass mason jars or bell jars (the grains don’t like metal and they shouldn’t ever come into contact with any stainless steel or other metal utensils)
4-6 hermetically sealed bottles
fine mesh plastic strainers (get a set of several sizes)
sugar- they love sucanat but this makes for a heavier tasting brew, no honey (disinfectant qualities kills off the grains) no agave (low glycemic index), I use organic sugar, they LOVE it, it’s is really inexpensive, and makes a light tasting finished product.
cotton bandana- to cover the jar on the first ferment- the fermenting process needs air but the sugar water attracts ALL SORTS of critters, so you want to keep them from raiding your brew. (and yes those are SoulCycle Bandanas :> )
rubber band to secure the bandana around the lip of the jar.
one set of plastic measuring spoons

Basic Water Kefir:

1/4c water kefir grains

1/4 sugar

4c fresh water

1T dried fruit- I use Goji Berries and fresh ginger, but have tried figs (love), apricots, raisins (not a fan)- the grains LOVE dried fruit, and I notice it gets them more fizz lovin’ but it could just be me- you can choose leave them out entirely.

Dissolve the sugar in a clean glass mason jar- make sure that the water has cooled down if using warm/hot water to help dissolve the sugar crystals (don’t cook the kids!) Add in the grains, the dried fruit and cover with a clean cotton cloth and secure it with a rubber band. Let this sit in a place unmoved for 2 days away from direct sunlight…and on the 2nd day, get ready to rock your Kefir.

The grains will keep on keepin’ on as long as you care for them- feed them! If you notice your grains aren’t producing, or reproducing (which they will do and you get to be the revered sponsor to prospect-ful kefir makers of your choosing!), you can do a single feeding of molasses or sucanat, both of which are sugars with their minerals intact. This will give the grains a boost of nutrition, and then you can go back to your regular sugar water. Also adding a pinch of pink sea salt offers up perfect mineral nutrition.

I will post recipes as I make them. But one recipe to get you started is SO SIMPLE and probably my favorite…

Water Kefir Lemonade

4c 1st fermented water kefir (grains strained).

1/4c fresh lemon juice

Drink immediately! You can 2nd ferment the kefir after removing the grains for a couple of days and then add the fresh lemon for a spikey, bubbly lemonade or fizzy Lemon soda!!!

THIS IS THHHHHEEEEEE BEST!!

Gluten Free Cinnamon Oatmeal Raisin Chocolate Chip Cookies 2015

YUM.

I processed my chocolate chips so that they were in smaller pieces- totally not necessary. I also made these in a larger size cookie than I usually do, I mean seriously, let’s just get real….makes it easier than having to get up go back and back and back for another cookie…am I right?

Gluten Free Oatmeal Raisin Chocolate Chip Cookies 2015

makes 12 large cookies or 24 small

1c all purpose GF flour

3/4 rolled oats- to be buzzed

3/4 rolled oats
3/4c raisins
1/2c chocolate chips
1/2t baking powder

1/2t baking soda

1/2t cinnamon

1/4t nutmeg
1/2t salt
—-
1/2c +2T maple syrup
1/4c +2T coconut oil, melted, cooled

1t vanilla

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Preheat oven to 350º

Process the oats in a food processor until they are the consistency of coarse flour.

In a small bowl, mix all of the wet ingredients together, maple syrup, coconut oil, and vanilla.

In a separate, larger bowl, place all of the dry ingredients; rolled oats, buzzed oats, raisins, and the chocolate chips. In the same bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.

Using a 2-ounce ice cream scoop or two spoons, scoop out a generous heaping tablespoon of batter onto a parchment or silpat lined baking sheet. Scoop or spoon out onto baking sheet with space in between. Gently flatten out each cookie with the bottom of a dry measure or glass.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 6 minutes or until crisped around the edges. Let cool for at 2-3 minutes on the pan and then remove them to a cooling rack.

Store in an airtight container in the fridge.

They are delicious both cold and room temperature,

AMAZING Gluten-Free Pasta Summer Salad

You can use all of the vegetables you love in this amazing pasta dish- edamame instead of chickpeas, more or less of your faves but this is a WINNER- PERFECT for pot lucks and summer gatherings.

AMAZING Gluten-Free Pasta Summer Salad

½ red bell pepper, small dice

½ green bell pepper, small dice

1 carrot, small dice

½ small red onion, small dice

1 stalk celery, small dice

1c cooked chickpeas, rinsed and drained

3c uncooked pasta, fusilli (or another desired shape)- I use Bionaturae and LOVE it

1T sweetener (raw agave, raw honey, maple)

1T apple cider vinegar

1c vegan mayo

1/4c fresh lemon juice

2T extra virgin olive oil

1t pink salt

1/4t fresh black pepper

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Cook the pasta according to directions, drain and let stand until cool but warm.

In a large bowl, mix all of the veggies with the other dressing ingredients and toss well. This mix should be well seasoned before adding the cooked pasta- if not adjust for saltiness, sweetness as desired.

Add the pasta and with a large spoon, mix well until all of the pasta is well incorporated into the vegetable dressing. Allow to stand on the counter for at least 30 minutes- I am not sure why, but this prevents the Gluten-Free pasta from getting hard when it is refrigerated! You can enjoy this at room temperature or cold. FRICKEN delicious.

Delicious Quicky Potato Salad

Delicious Quicky Potato Salad

I literally had one large potato starting to grow eyes staring at me from the hanging basket – I needed to use it soon! So today was the day! A few weeks back when I was on my scallion cream cheese kick, I planted a bunch of scallions in a pot so I could keep harvesting scallions as I needed them- not wanting to cut into a whole onion for my 1 potato salad salad, a cut the tops off from my potted scallions and was good to go. I had cut into a fresh lemon this morning and thought I could use that in place of vinegar for a bright fresh taste. The added nutrition of a Real Pickle fermented dill pickle to give the salad a bit more dimension, balanced with a hint of sweet makes this salad SUPER easy, super quick and super delicious….

1 large potato, peeled, steamed whole

(1c water, pinch salt, bring to a boil, reduce heat to medium low and steam

partially covered for 10-15 minutes or just until tender)

2 scallions, minced

2T Real Pickles Dill Pickle (1 spear, minced)

1t maple syrup or agave

1/4c Veganaise or another prepared vegan mayonnaise

½ lemon, juiced

1/2t salt

1/4t ground black pepper

Pinch smoked paprika

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In a bowl, combine the dressing ingredients together; the scallions, minced pickle, sweetener, Veganaise, lemon juice, paprika, salt and pepper. Taste and adjust for seasonings, more sweet, saltier etc.

Slice the potatoes in 1” inch pieces into the bowl- I like my potato salad chunkier but slice how you like.

Mindfully mix the potatoes into the dressing, trying not to smash the potatoes. Adjust the seasoning before serving. Sprinkle with a bit more of the paprika.

Serve warm or chilled garnished with fresh scallion.

FRICKEN YUM

Sundried Tomato & Ramp Cheese Spread

Seriously… NOT F*CKING AROUND….what a flavor on this cheese!!!! Ramps are only here for such a short time! What a way to celebrate their uniqueness and honor their presence. I had the opportunity to forage for ramps with my friend on her hillside- what a divine way to connect with the planet….spring has finally sprung.

Sundried Tomato & Ramp Cheese Spread

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

3 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder

1/2c +up to 3T filtered water

—

2t onion powder

1/4c sundried tomatoes in oil- just the tomatoes, minced (I used Bionatura’s)

1/2t pink salt

1/4c coconut oil

3t lemon juice (omit if fresh is not available)

6 whole ramps, green & white minced

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Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you run this too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosely covered. Leave this overnight or for 24 hours.

Step 2.

Mix in the salt, onion powder, sundried tomatoes, ramps, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness.

Smoked Cherry “the Bomb” Pepper Cheese Spread

Smoked Cherry Bomb Pepper Cheese Spread

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

3 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder

1/2c +up to 3T filtered water

—

2t onion powder

1t heaping of smoked paprika or smoked chipotle powder

1T heaping of fermented Cherry Bomb Hot sauce or another type of raw hot sauce

1/2t pink salt

1/4c coconut oil

2t lemon juice (omit if fresh is not available)

4 scallions, green & white minced

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Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Step 2.

Mix in the salt, onion powder, smoked paprika, hot sauce, coconut oil (should be room temp and soft, not liquid), lemon juice, and minced scallions. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness.

Gluten Free Double Chocolate Fudge Peanut Butter Cookies 2015

Officially my new favorite cookie…I know I just said that the last time with the the Gluten Free Double Fudge Walnut Brownie Cookies but seriously, there is nothing like peanut butter and chocolate together….NO ONE WOULD NO NOTHIN about this cookie other than it KICKS TOTAL ASS. It makes a lot of these badass muthers so feel free to 1/2 the recipe so as not to eat THE ENTIRE batch on your own…Also think of the possibility of ice cream sandwiches….SERIOUSLY???????

Gluten Free Double Chocolate Fudge Peanut Butter Cookies 2015
makes 22-24 cookies

1/3c all purpose GF flour – I use Bob’s All Purpose GF Flour

1/2c rolled oats- to be buzzed
1/2c +2T cocoa powder
1/2c sucanat, maple or date sugar
3/4c vegan chocolate chips
1/2t baking powder
1/2t salt
—-
1/2c +2T maple syrup
1/4c +2T coconut oil, melted, cooled
1c crunchy peanut butter

1t vanilla
—

Preheat oven to 350º

—

Process the oats in a food processor until they are the consistency of coarse flour.

In a small bowl, mix all of the wet ingredients together, the peanut butter, maple syrup, coconut oil, and vanilla.

In a separate, larger bowl, place all of the dry ingredients; sucanat, and the chocolate chips. In the same bowl, sift the flour, cocoa powder, baking powder and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.

Using a 1 ounce ice cream scoop or two spoons, scoop out a generous heaping tablespoon of batter onto a parchment or silpat lined baking sheet. Scoop or spoon out onto baking sheet with space in between. Gently flatten out each cookie with the bottom of a dry measure or glass. Using a fork, create the traditional crosshatch on top of each cookie.

Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until crisped around the edges. Let cool for at 2-3 minutes on the pan and then remove them to a cooling rack.

Store in an airtight container in the fridge. They are delicious both cold and room temperature,