Ginger Peachy Cupcakes - GF and Vegan

I personally didn't love this flavor...so I'm skipping this one...BUT just pick your favorite GF Vegan cupcake batter (I like Babycakes vanilla cupcakes) and  add peach puree (and teeny peach pieces if desired) instead of applesauce and add fresh or ground ginger instead of vanilla flavor. Can add a peach or lemon glaze on top if desired (you may want to cut back on the amount of sugar in Babycakes recipes usually they're way to sweet)

Chocolate Shake/Milk (GF Vegan)

 Just had the most delicious drink/chocolate milk for dessert. Made up the recipe myself
You can change the ingredients/quantities to your liking:

1 TBSP organic no sugar/salt added (just peanuts) peanut butter ( or can use any nut butter)
1 and 1/2 TBSP raw cacao powder (or regular cocoa powder - raw is MUCH better tasting though! )
1 cup rice milk (can use any non dairy milk)
1/4 vanilla bean insides scraped out...
1/8 tsp cinnamon
1 tsp maple syrup or honey (or to your desired sweetness)
pinch of sea salt
3 ice cubes

***Add a ripe banana if you like, or use cashew milk, nut milk or coconut milk. This would all make it thicker and creamier.

Add all ingredients to a blender, blend up and enjoy! Probably could shake it up in a mason jar really well also. It was delicious!

Red Pepper Bruschetta (Gluten Free and Vegan)

This was delicious! You could make a great sandwich by adding a spread of hummus and this bruschetta topping together. A healthy vegan protein packed lunch!

Gluten Free/Vegan Bread brushed with olive oil and toasted in the oven til crisp (make when the bruschetta topping is complete)

2 Roasted Red Bell Peppers
3 Roasted Red or white onions 

Roast the onion and red bell pepper at 350-375 degrees as long as possible don't let it burn though.
Peel the skin from the red peppers Let cool.

Mix the following ingredients in a small bowl. Then add thin strips of roasted red pepper, and roasted onion.

2-3 TBSP Olive oil
juice of 1-2 lemons
2 small cloves finely minced raw garlic
1/4 cup Parsley
1/2 tsp Cumin
1 and 1/2 TBSP Tomato paste
Salt to taste
Pepper to taste
1/2 tsp Red Pepper Flakes (pepperoncini)


***Can add sundried tomatoes, or roasted tomatoes if desired

Empanadas or Mexican pockets (Gluten, Dairy and Egg Free)

Full Recipe Coming Soon...this is the gist...

Onions

Red and Green Bell Peppers

Jalapeno

Garlic

Ancho Chili powder

Chipotle Chili powder

Cumin

Sea Salt

Salsa

Grass Fed Beef (leave out if vegan)

Refried Beans

Non-Dairy Cheddar Cheese

My Gluten Free Vegan Mini Pizza Crusts

Spicy Cheezy Kale Chips Gluten Free/Vegan

...these taste like Doritoes, but are so much healthier!

***You will need a dehydrator for this recipe*** (you also need to soak the nuts overnight before you start this recipe)

2 small bunches of kale  (we prefer the curly kale for chips) washed, ribs taken out and air dried

The rest of the ingredients go in an industrial high powered blender (we have a Blendtec)

1 cup raw unsalted macadamia nuts (soaked overnight in fridge and drained)

1/2 cup raw unsalted cashews (soaked overnight in fridge and drained)

1-2 TBSP olive oil

1 to 1 and 1/2 red bell pepper roughly chopped

1 lemon juiced

sea salt to taste

1 to 1 and 1/2 jalapeno pepper

1/4 tsp ground cayenne

3 small cloves garlic peeled and minced

1/4  of a small white onion

Put bell peppers in blender first (this helps to process ingredients better) then add the rest of the ingredients. Blend til completely smooth.

Toss cheeze sauce like salad dressing with the dried kale make sure each piece is coated as evenly as possible (I find your hands work best for this job)

Put on dehydrator racks at 110-115 degrees til kale chips are crispy, usually takes overnight to 24 hours depending how dry you want them, then enjoy!

Italian Pizza Pockets (Gluten Free, Egg Free, Dairy Free)

Full Recipe Coming Soon....

My GF Vegan Pizza Crust

http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

Spaghetti Sauce

Non Dairy Cheese shredded (we used Follow Your Heart Mozzarella)

Uncured Pepperoni diced (can use any meat you like or no meat)

In place of meat could use diced tempeh, beans etc

Diced Red and Green Bell Peppers (sauteed)

Diced Onions (sauteed )

diced mushrooms (we used baby bellas)

I need to make a "how to" video showing  my husband's easier way to put together the pockets. These were "quickies" we were in a rush so the edges are not sealed completely on these pockets ....

Knish - 2 ways gluten free/vegan

                                                  Complete Recipe coming soon....


gf vegan mini pizza crusts or brown rice tortilla

mashed potato filling

additions: (to kick it up a notch)


butternut squash

onions

garlic

bell peppers

mushrooms/mushroom or other gravy

soy cheese/or other non dairy cheese

bacon/ham/other meat of choice

Chocolate Ganache Cupcakes- gluten free /vegan

the recipe is from "The Allergen Free Baker's Handbook" by Cybele Pascal

pg 106 Chocolate Layer Cake with Dark Chocolate Frosting

Here are my suggestions/changes

On the gf flour mix I use arrowroot instead of tapioca (pg 19 in book)

for the cocoa powder I use Ghirardelli cocoa powder

I use extra light olive oil instead of the canola oil (probably could also use melted coconut oil)

for the ganache topping I used Lindt bittersweet bars (could also use 70% Lindt bars) mixed with 1/2 amount of rice milk or any other non dairy milk

For instance 4 oz (1/2 cup) of chocolate to 2 oz (1/4 cup) of "milk" and melt and stir together well, in a heat safe bowl over hot water

Marshmallow Whoopie Pie with Raspberry and Ganache Filling- Gluten Free Egg Free and Dairy Free (not vegan- has gelatin in marshmallow)

Full recipe Coming Soon....this is a partial right now

Take 2 Babycakes chocolate brownie muffin tops (bake the brownies like you would cookies on parchment on a cookie sheet so that they some out like pancakes/muffin tops)

Spread ganache and raspberry filling on the inside of both muffin tops (recipes coming soon)

cut a piece of homemade marshmallow or if freshly made marsmallow pipe it on or spread it on

Top it off and enjoy!

Chicken Pot Pie (To Go) Gluten Free, Dairy Free, and Egg Free

Full Recipe Coming Soon....

 

Chicken (or chicken subsitute if vegan)

Frozen mixed veggies (or fresh veggies when time)

A gravy made from rice milk, chicken broth, margarine or olive oil, and brown rice flour.

Make a roux then gravy/sauce

My GF Vegan Mini Pizza Crusts 

Gluten Free Vegan Choco Chip Cookie Topped Brownies

Who came up with this idea? Well as far as I can tell the person who published it is  Dorie Greenspan. My son came home and said someone at a bake sale at school had brouht these in...

http://www.amazon.com/gp/product/0618443363?ie=UTF8&tag=doriegreenspa-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0618443363

I took Dorie's idea and used Babycakes Brownie and Chocolate Chip Cookie recipes to make it Gluten Free and Vegan. I also cooked them in muffin form to make sure they cooked through adn were not mushy in the middle if I  did the regular brownie pan style. (Still very rich and not very good for you... but for the occasional treat...for you or the kids)

The Brownie recipe http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gf-vegan-chocolate-muffins.html

The Chocolate Chip recipe http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/12/chocolate-chip-cookies-from-babycakes.html