gluten free – Page 3 – The Vegan Love Project

Gluten Free Double Fudge Walnut Brownies

These are sort of to die for…… I don’t think anyone would know that these are vegan OR gluten free…they are nothing but deliciousness…ORGANIC VEGAN GLUTEN FREE WHOLE GRAIN BROWNIES…COME ON!

Gluten Free Double Fudge Walnut Brownies 2015

makes 6 large squares

1/3c GF All Purpose flour, I use Bob’s RedMill

1/3c rolled oats- to be buzzed
1/2c +1T cocoa powder
3/4c sucanat, maple or date sugar
1/4c chocolate chips
1/2c walnuts, chopped and divided
1/4t baking powder
1/4t salt
—-
1/4c maple syrup
1/4c coconut oil, melted
1/4c cooked sweet potato puree*
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 sweet potato puree*, the maple syrup, coconut oil, and vanilla.
In a separate, larger bowl, place all of the dry ingredients; sucanat, chocolate chips, and 1/2 of the nuts (if you are using them). 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.
Pour into a greased baking pan; sprinkle the remaining nuts on top.
Bake for 15 minutes. Turn the pan and continue to bake for another 3-5 minutes or until done in the center. Let cool for at least 15 minutes before attempting to cut.

*To make sweet potato puree:
Begin by boiling, steaming or roasting one medium size sweet potato, peeled and cut into pieces. When the sweet potatoes are soft, tender and cooked, place them into the food processor, reserving and using any cooking liquid if the blade is unable to move through the puree smoothly. The end result is a beautiful, smooth, orange puree. Of course you could skip this process entirely and buy organic, canned sweet potatoes.

With a dry measuring cup measure the 1/2c of the puree.

Variation
1) Use a teaspoon of peppermint extract in addition to vanilla for a refreshing change. They are delicious!

Gluten Free Double Chocolate Walnut Brownie Cookies

These are insane in the membrane…I am not even kidding, you would never know that they are vegan, let alone gluten-free…I think I could get rich on this cookie….maybe not, but I know if you make them you and yours will be very very happy.

Gluten Free Double Chocolate Walnut Brownie Cookies
makes 18-20 small cookies

3/4c All Purpose Gluten Free lour (I use Bob’s Red Mill)

3/4c cocoa powder

3/4c oats- to be buzzed into flour
1/2c sucanat
3/4c chocolate chips
3/4c walnuts, coarsely chopped
1/2t baking powder
1/2t salt
—-
1/2c maple syrup
¼c +2T coconut oil (melted)
1t vanilla

1t chocolate extract or another yummy flavored extract *optional
preheat oven to 350º

Preheat the oven to 350 degrees and ready your pans.

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 maple syrup, oil, and vanilla, extract if using and set aside.

In a separate, larger bowl, place all of the dry ingredients, sucanat, chocolate chips, oats flour, and the nuts, and 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.
With your desired size ice cream or cookie scoop, scoop out the cookies evenly spaced on the baking sheet. I gently flatten the cookies with the bottom of a cup measure. Bake for 10 minutes. Turn the pan and continue to bake for another 2-3 minutes. Let cool for at least 2-3 minutes on the cookie sheet and then remove them to a cooling rack. Store in a container only after completely cooled. I keep mine in the fridge- if they last that long!

Amazing Lentil Chili

Amazing Lentil Chili

This simple bowl of yum is packed with protein, fiber, and flavor. With or without the Vegan ground beef, this chili is a winner. The vegan ground beef by Beyond Meat is gluten free and soy free! I topped this with Field Roasts’Chao Cheese and it is just awesome.

2c-cooked lentils, drained

1c-filtered water

1c tomato puree

½c chopped tomato, medium dice (about 1 medium tomato)

1 red bell pepper, medium dice

2t cumin

1-2t smoked chipotle powder (more or less for heat)

1t chili powder

1t turmeric

1t pink salt or to taste

2t coconut sugar

2-3T coconut or olive oil

1c gluten free, soy free vegan ground beef *optional

Fresh parsley, cilantro or both, minced

In a large pot, over medium-high heat, sauté the chopped onions in oil for about 5 to 7 minutes, or just until golden brown. Add the garlic and cook for another minute or so. Add the chopped tomatoes, bell peppers, chili powder, cumin, chipotle powder, turmeric, coconut sugar and salt. Stir well to incorporate the spices into the vegetables and cook for about 4-5 minutes. Add the lentils, water and tomato puree. Bring to a boil and then reduce the heat and simmer, partially covered, for 30 minutes, stirring occasionally, slowly reducing the liquid content and thickening up to a stew like consistency.

In the last 3 minutes of cooking add the vegan beef and any fresh herbs. Remove from the heat and cover. Let stand for 3-5 minutes prior to serving. Adjust seasonings.

Serve topped with vegan cheese, nutritional yeast and a simple salad.

*chao chili pic — I used the Original flavor of Chao Cheese made by FieldRoast…YUM!

Creamy Potato Leek & Kohlrabi Soup

My friend Kim handed me a kohlrabi today and said “HERE”. She had gotten it from her winter CSA and didn’t know what to do with it. I didn’t know what to do with it….What the F is a kohlrabi? A turnip? Cabbage? She challenged me to make something with it….She also handed off her leeks to me so I knew there was a soup waiting to happen, especially on such a cold and gray day…IT. IS. PHHHHEEENomenal…..MAKE it.

Creamy Potato Leek & Kohlrabi Soup

Wheat-Free, Gluten-Free

2 large russet or Idaho potatoes, peeled & quartered

1 small onion, medium dice

2 leeks, trimmed, rinsed and sliced

1 medium kohlrabi, peeled, & quartered

1/4c fresh parsley – *optional

1/4t black pepper

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

3T coconut oil

1t turmeric

6c boiling water

1t salt or to taste

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1 recipe cashew cream (1/4c cashews, 1 c filtered water blended until smooth)

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

In a large soup pot, add the coconut oil and sauté the onions with the turmeric until golden and soft. Add the leeks and continue to sauté until the leeks turn bright green. And have wilted. Add the potatoes, kohlrabi, salt, and black pepper. Mix them well until the onion/leek mixture and then add the boiling water, and the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 15-20 minutes.

Add in cashew cream and blend in the Vitamix for a smooth soup or partially blend with an immersion blender. In the last 10 minutes of cooking, add the fresh parsley if using. Adjust the seasonings before serving. Serve with crusty bread and a salad or add GF pasta or grains of your choosing.

Coconut Curry Lentil Soup with Vegan Sour Cream

This soup is DELICIOUS! Just a perfect balance of savory, coconut curry love, and sweetness. The lentils provide a powerful punch of vegetable protein- I will be making this all the time from here on out. The sour cream offers a plain yogurt tang that completes the flavor profile- especially if you make it on the spicier side like I do! I used the beautiful little french lentils but any lentils will work magically.

Coconut Curry Lentil Soup with Vegan Sour Cream

Wheat-Free, Gluten-Free

2c brown, green or french *lentils, cooked

1 medium onion, small dice

1 stalk celery, small dice

1 large clove garlic, smashed, minced

1 tomato, medium dice

1” piece of fresh ginger- grated

1” piece fresh turmeric- grated

1c fresh spinach*optional

1/4t black pepper

1/2t cayenne pepper flakes- more or less as desired

1T curry powder

1T agave, coconut sugar or other sweetener

3T coconut oil

5-6c boiling water

1/2 can blended coconut milk

1t salt or to taste

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Garnish

Cashew Sour Cream

Fresh Cilantro, chopped

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

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft. Add the celery, ginger, turmeric, salt, black and red pepper. Add the lentils, mixing them into the vegetables. Add the boiling water, and the chopped tomatoes. Bring to a boil and reduce the heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the coconut milk and cook until brought up to temperature. Add the spinach just before serving. Adjust the seasonings if neccessary.

Ladle the soup into a serving bowl and place a dollop of the Sour Cream atop in the center and garnish with plenty of fresh, chopped, cilantro.

*To cook lentils ahead of time instead of using canned, take 3/4c dried green or brown lentils and wash, rinse, pick over and drain. In a large pot, place the lentils with 2 cups clean water and bring to a boil. Reduce heat and simmer, partially covered for 15-20 minutes or until the water has been absorbed and the lentils are tender. Let steam for an additional 5-10 minutes. Alternatively, soak the lentils overnight and rinse prior to cooking. This will reduce the cooking time by almost 1/2.

Scallion Cream Cheese!

There are no words for the amount of awesomeness this recipe creates. It is truly amazing. I dare anyone to taste this and know the difference between this and a real dairy cream cheese. You can find acidophilus powder but be sure that is a vegan sourced strain. You would sub 1t for the 5 capsules.

Scallion Cream Cheese!

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

1T mellow white miso

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

1/2c +up to 3T filtered water

—

2t onion powder

1/2t pink salt

1/4c coconut oil, soft

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.

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, loosley covered. Leave this overnight or for 24 hours.

Step 2.

Mix in the salt, onion powder, 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 cheese like bit of awesomeness.

Perfect Gluten Free Pumpkin Pie

This pie is DELICIOUS. I mean, seriously good. Serve it up with some Coconut Whipped Topping or a side of vegan vanilla ice cream…..I love love love this pie. Happy Holidays!!!!

Perfect Gluten Free Pumpkin Pie

The Filling:

1 1/3c pumpkin puree (1 15-ounce can or cooked pumpkin puree)

1/4c maple syrup

1/4c maple sugar

1/2c unsweetened cashew cream (1/4c cashews/ 1c water blended)

1T coconut oil

2t pumpkin spice (or choose a mix of allspice, clove, ginger, cinnamon & nutmeg)

2T Kudzu root (blended in the cashew milk)

2”piece of fresh ginger

1/2″ piece of fresh turmeric

1T fresh lemon juice (omit if fresh is not available)

1/4t pink salt

1t vanilla

—

The Crust:

3T cold vegan butter

3T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

3T maple sugar

4-6T ice cold water

Prepare the Pie Crust:

You can make both the filling and the crust ahead of time- the crust you can make a day or two in advance and keep in the fridge. If you are preparing in one day, make the crust, chill it and then prepare the filling. Your dough should be ready to roll out after about 30 minutes in the fridge.

Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.

Add ice water 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.

Once a loose ball of dough is formed, transfer onto a piece of plastic wrap and work gently with your hands to form a ½” thick round. Wrap firmly and chill for a minimum 20 minutes, you can prepare and store for up to 2 days. Let it warm back up a little before using but not quite to room temp. You don’t want it too warm or it can get too soft to handle.

I uniformly press the hell out of it into the pie plate and then let it set for 10 minutes prior to filling.

Prepare the filling:

In a blender or vitamix, make the cashew cream (1c water/ 1/4c cashews) and pour 1/2c of the cream into a small glass.

Add the kudzu root and mix with a spoon until most of the root is dissolved. Add this into the blender with the rest of the ingredients.

In the same blender, add the all of the ingredients including the kudzu cashew cream slurry. Blend until completely smooth and creamy- taste it and adjust the flavors (more vanilla, more sweet, more ginger, more spice etc.). Set aside and roll out your dough.

To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. It will crack, don’t worry, you will mostly be pressing this into the pie plate with your hands- you just want to get the dough as thin as possible before hand. Any holes or cracks you can patch with no problem.

To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully flip it as center as possible over the pie pan.

Once in the pan, gently use your hands to form it into the pan, working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.

Pour the filling into piecrust and bake for 45-55 minutes, or until it smells and looks done. The crust should be golden brown and the filling will still be just a bit soft and have beautiful cracking on the top. Remove from the oven and let cool completely before transferring to the refrigerator to set. Refrigerate for at least 4-6 hours, preferably overnight.

Perfect Gluten Free Crust

So I used an all purpose GF flour that usually has a bitter taste to it- I am telling you- you can not tell that this is a GF crust- it is certainly not the same as a crust made with traditional pastry flour HOWEVER…this shit is BOMB. I mean, the taste was yummy, it was crunchy, it didn’t get gummy…I LOVED IT! Because there is no gluten in the dough, you don’t have to be so precious with it, don’t man handle it for Christ’s sake but you don’t have to worry about your dough toughening up if you over work it.

Perfect Gluten Free Crust

3T cold vegan butter

3T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

3T maple sugar

4-6T ice cold water

Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil, you want smallish bead sized bits of fat encased in the flour.

Add the ice water, 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball. Don’t smash the dough, think of it more as collecting it into a ball.

Once a loose ball of dough is formed, transfer it out onto a piece of plastic wrap and work it gently with your hands to form a 1/2 inch thick disc. Wrap and chill for 15-20 minutes. If not using right away you can store it for a couple of days tighlty wrapped in plastic wrap. Let it warm back up a little before using but not quite to room temp. You don’t want it too warm or it can get too soft to handle.

To roll out the crust, unwrap the disc and place it between two good size layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. It will crack, don’t worry, you will mostly be pressing this into the pie plate with your hands- you just want to get the dough as even and thin as possible before hand. Any holes or cracks you can patch up with more dough with no problem.

To transfer the crust into your pie dish, remove the top layer of paper and gently lay it over the pie dish face down on top of the crust- use the support of the wax paper to quickly but carefully flip it as center as possible over the pie pan.

Once in the pan, it is mostly about evenly distributing the dough. Gently use your hands to form it into the pan, working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.

I uniformly press the hell out of it into the pie plate and then let it set for 10 minutes prior to filling.

For a pre-baked crust, put this into a 350 degree preheated oven for 10-15 minutes or until golden brown on the edges. If you are making a pie where the recipe calls to bake the crust and the filling together, pour the filling into pie crust and bake for anywhere from 30-40 minutes, depending on the filling.

Savory Chickpea Pancakes

These are scrumptious little bits of amazing. I LOVE them. They are so easy to make and super satisfying. You could easily add in veggie combinations, spices and flavors of your own choosing, maybe even make them into a sweet variation. I love this particular combo dipped in Herbed Tamarind Sauce. S P E C T A C U L A R. Eat warm, hot or room temp.

Savory Chickpea Pancakes

1/2c garbanzo bean flour

2/3c water

1/2t baking soda

1/4t turmeric

1/2t cumin

1/4t chipotle powder

1/4t onion powder

1/4t pink salt or to taste

1 lemon, juiced

2/3c fresh spinach, coarsely chopped

1/3c fresh cilantro, minced

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Coconut oil for pan-frying.

—

Preheat cast iron pan over medium heat.

In a medium size bowl, combine chickpea flour, water, baking soda, turmeric, cumin, onion powder and salt to taste. Mix well, being sure there are no clumps. Add in lemon, stir and you will notice the batter rise and foam. Add in spinach and cilantro and combine thoroughly.

In the hot pan, add in about 1T of coconut oil.

Using a preferred measure (I used a Tablespoon measure), spoon out the batter into medallions in the pan.

Let the pancakes cook for 4-5 minutes. Flip and cook another 4-5 minutes, making sure the pancakes are cooked throughout.

Serve with tamarind dipping sauce.

Tofu Quinoa Broccoli Scramble

An incredible source of vegan protein, the combo of quinoa and tofu in a quick scramble makes it fast, easy, and satisfying. Perfect for after a bog workout- also the turmeric promotes healing and recovery- it is also an anti-inflammatory food.

Tofu Quinoa Broccoli Scramble

1/2 package (7.5 oz) firm tofu, crumbled

2T coconut oil

1c steamed quinoa

2c steamed or sautéed broccoli, small dice, stems and florets (you can quickly sauté the broccoli prior to the scramble in the same pan and remove and add later)

½ medium onion, small dice

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

—

1T prepared arugala or basil pesto

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture.

Add the quinoa and work the mixture with a wooden spoon to incorporate it all.

Mix in the diced broccoli just until heated through then add the pesto. Sprinkle in the nutritional yeast and mix until well incorporated.

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.

I like mine with fermented hot sauce!!