white chocolate (gluten free vegan)

http://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/

Katie's recipe is much like my idea of making white chocolate.

I used maple syrup for the sweetener and nut butter instead of the milk powder. If you could find powdered soy milk/ soy protein powder, you could use that to make the chocolate vegan, or just leave out the milk powder altogether.

The first time I made "white chocolate"  I used peanut butter as the nut butter and it tasted incredible! It would have made great peanut butter chips or a great peanut butter coating/shell on other treats.

I just used peanut butter, maple syrup, vanilla and of course the biggest ingredient the edible cocoa butter (it's white and you can find it at the health food store or online- make sure it's EDIBLE not for making creams and other topical skin products) Navitas has a good cocoa butter.

I will use cashew or macadamia butter next because of the neutral taste of these nut butters. Then the "white chocolate" will taste more like vanilla chocolate instead of peanut butter chocolate.

When I get the ingredients down pat I will post my recipe. Below is "guesses" on quantities.


1 tsp? nut butter

 1/4 cup? cocoa butter

1/4 tsp? vanilla

1 tsp ? maple syrup

Orange Sesame Cashew Dressing

Orange Sesame Cashew Dressing (Great with bitter salad veggies like chickory or endive)

Ingredients

    3 tbsp unhulled sesame seeds (toasted),  or 2 TBSP tahini  or both
    1/4 cup  soaked overnight raw cashews nuts, or 2 tbsp raw cashew butter
    2 oranges, peeled and pith removed well from "core" also (or 1 large orange)
    1/4 tsp sea salt or pink Himalayan salt (optional)
    1/8 tsp black pepper (optional)

    2 tbsp Dr. Fuhrmans’s Blood Orange or Riesling Reserve Vinegar or white wine vinegar (or juice of 1 lemon)
    Orange Juice, if needed to adjust consistency

Directions

If using sesame seeds, toast the sesame seeds in a dry skillet over medium high heat for three minutes, mixing with a wooden spoon and shaking the pan frequently.

In a high powered blender, combine 2 TBSP sesame seeds if using them, (save 1 TBSP to sprinkle over salad for garnish) or tahini, soaked cashews, oranges and vinegar or lemon. You can do this in a regular blender but a Blendtec or a Vitamix work best.

If needed, orange juice can be added to adjust consistency.

Sprinkle remaining  1 TBSP of toasted sesame seeds on top of salad.

Glazed Chicken Thighs (gluten free, egg free, dairy free and can be soy free)

8-10  chicken thighs
2-3 TBSP coconut oil or olive oil
3 TBSP balsamic vinegar
3 TBSP coconut aminos or Bragg's  aminos (soy)
1 TBSP honey
1 tsp fennel seeds
1 tsp red pepper flakes
juice and zest of 1 lemon
3 scallions
1 clove of garlic if desired
sea salt to taste (the Bragg's is VERY salty the coconut aminos are more sweet, but they have a good amount of salt added also)
black pepper to taste

Brown chicken thighs in an oven safe pan in the oil. add the other sauce ingredients (except scallions) and saute til sauce thickens to a glaze consistency...5-10 minutes. place in a 350 degree oven for another 20 minutes or until cooked through for meat. Add the scallions for the last 5 minutes of oven cooking.

Pistachio muffins gluten free and vegan

I'm going to convert a Babycakes NYC recipe to a pistachio muffin, by adding pistachios and almond extract they should come out delicious!

Here's the recipe!

Makes 3-4 muffins

1/4 cup garfava flour

2 TBSP potato starch

1 TBSP arrowroot starch

2 TBSP unrefined sugar

3/4 tsp baking powder

pinch of baking soda

1/8 tsp sea salt

1/8 tsp xanthan gum

1 and 1/2 TBSP applesauce

2 TBSP coconut oil melted

1/4 cup hot water

1/2 tsp almond extract

1/2 cup pistachios, shelled and unsalted (soaked for a few minutes in water or fresh out of the bag) and rough chopped

Add all  dry ingredients to a bowl stir, add wet ingredients and mix til just combined , put batter in muffin tins/liners. Bake at 350 degrees for 20-22 minutes

Justin's Chocolate Butter (like Nutella but milk free!)

Milk free and less sugar too! Great as a filling between cookies, on waffles, or on fruit.

http://shop.justins.com/Chocolate-Hazelnut-Butter/p/JNB-000490&c=Justins@NutButters

Justin's Peanut Butter Cups

The dark chocolate cups have no milk (but they are made in a factory that processes milk(chocolate)


http://shop.justins.com/http://shop.justins.com/Dark-Chocolate-Peanut-Butter-Cups/p/JNB-000254&c=Justins@PeanutButterCups

Spritz or Pressed Cookies (Gluten Free Dairy Free Egg Free- Vegan)

Dry ingredients

1/4 cup garbanzo/fava flour

1/4 cup potato starch

1/4 cup arrowroot

1/4 cup powdered sugar (I use organic)

1/8 tsp xanthan gum

tiny pinch of sea salt

Wet ingredients

1 oz Earth's Balance margarine

3 oz coconut oil (if you want you can use 4 oz of coconut oil only)

1/8 cup coconut milk

1/4 tsp vanilla extract

Every ingredient should be room temperature. Put the gluten free flours through a fine seive . Add the rest of the dry ingredients. Measure out and melt the oil/margarine. Add the vanilla and coconut milk and stir til just combined , no lumps. Chill the batter and the cookie press and the cookie sheet in a fridge or freezer.You want the cookie batter to stay chilled at all times. Then press the cookies out of a cookie press onto the cookie sheet and bake at 350 degrees for 10-15 minutes and slightly brown around the edges.

Hope Hummus

My favorite flavor is Sriracha. Great with meats/beans in burritos, with celery sticks and chicken (like buffalo chicken). Can be used as a dip or as a sauce.

http://www.hopefoods.com/

Food For Life Brown Rice Tortillas (gluten free and vegan)

These are a store brand that are great for burritos, a burger "wrap", sandwich wraps, egg rolls, tortilla chips for dips or in salads, quesadillas,  tacos , tortilla layers for Mexican lasagna (I prefer them sauteed for this) and lots more.

To soften them up saute in a pan in a little oil of your choice. (I like Olive oil)

To Crisp them saute a little longer in your favorite oil.
-
To crisp them without oil put in a toaster oven or regular oven on 350 degrees for 5 minutes or so. (watch carefully so they don't get too dark/burn)

http://www.foodforlife.com/

Italian Sesame Cookies (Biscotti di Regina) Gluten Free and Vegan

Ingredients

1 and 1/4 cups almond flour (I used Bob's Red Mill)

1/3 cup maple syrup

1/3 cup tahini (Once Again)

1 TBSP coconut oil

1/2 tsp baking soda

1/4 tsp sea salt (I used pink Himalayan)

1 and 1/2 tsp vanilla? or to taste

1/2 tsp anise oil (I used Frontier) or 1 tsp ground star anise? or to taste

For sprinkling on top (sesame seeds)

Drop by spoonfuls on to parchment lined cookie sheet. sprinkle with toasted or untoasted sesame seeds (I used raw, but will toast them next time.

Bake in 350 degree oven for 15-20 minutes til lightly browned. Let cool and enjoy.

Vegan Yogurt and Cream Topping and more with Miyoko Schinner

                                                                  Also...

Heard she has a cookbook coming out soon as well! Please enjoy the video below. You could probably swap out the soy for another non dairy milk as well.

https://www.youtube.com/watch?v=yYMJZkbDH9g the video

http://www.artisanveganlife.com/ Miyoko's website

Mexican Lasagna (Gluten Free Dairy Free Egg Free )

                    A quickie single serve I just break the tortilla into quarters and create layers.


When I am in a rush or have limited time I layer a single serve version in a small pyrex dish in the toaster oven and leave out the sautéed veggies and the meat.


Brown Rice Tortillas (We use Food For Life)

Refried Beans  (we use Amy's or Bearito's brand or can make your own)
If your refried beans are unseasoned add ground cumin, ground chipotle, ground ancho chili powder to taste, mix into the refried beans.

Ground turkey cooked (can use other meat or leave out if vegan)

Salsa  (we use Nature's Promise organic but you can make your own)

Onions chopped and sautéed

Peppers chopped and sauteed

Jalapenos chopped and sauteed

Daiya cheddar cheese sprinkled between the layers and on top (I just use on top) or you could use a nut cheese

1) Cook all ingredients that need to be cooked separately

2) Layer all the ingredients in a baking dish and bake to heat through 350 degrees for 20-30 minutes

If you want serve with guacamole, dairy free sour cream, and lettuce and diced tomatoes

Irish Soda Bread (or orange scones -or hot cross buns) Gluten free /vegan

These are the orange hot cross buns (made from this recipe-see below for changes/additions)

1 cup millet flour

1/4 cup sorghum flour

1/4 cup brown rice flour

1/2 cup potato starch

1 TBSP arrowroot starch

2 TBSP sugar

1 tsp baking soda

2 and 1/2 tsp baking powder

1 tsp sea salt

1 and 1/2 tsp xanthan gum

1 TBSP egg replacer (found at health food store)

5 TBSP shortening (I used palm shortening - you could also use coconut oil)

1/4 cup plain coconut milk yogurt

3/4 cup rice milk (for scones add 1/2 cup orange juice + 1/4 cup rice milk)

1/2 tsp lemon juice or apple cider vinegar

1 TBSP maple syrup

1 cup of raisins

2 tsp orange zest (optional but tastes REALLY good!)

for scones add the zest of one orange and 1/2 tsp real orange extract

for hot cross bun type scones add other types of dried fruits in addition to the raisins

for scones or sweeter, prettier soda bread sprinkle the top with vanilla scented cinnamon raw sugar

Mix dry ingredients, cut in shortening, add wet ingredients, mix til just combined. plop dough on a parchment lined cookie sheet. sprinkle with raw sugar . bake in 375 degree oven for soda bread til inside is cooked through (30-60 minutes- watch the top doesn't burn can turn oven to 350 when top is browned)

for drop scones- 375 degree oven for  15-20 minutes

Linzer Tart Cookies (GF Vegan)

 

Tried to cut the hole after cookies were baked and it cracked...

1/2 cup GF flour  (garfava/potato starch and arrowroot about one third of each to make 1/2 cup)

1/6 cup (half hazelnut flour- half almond flour or whichever you like better)

1/16 tsp ground cinnamon

1/8 cup Earth Balance

1/8 cup Coconut Oil

1/6 organic powdered sugar or evaporated cane juice

1/16? cup non dairy milk til able to form into cookie dough (I used rice milk)

1/8 tsp vanilla extract

Have all ingredients at room temperature and mix all together. Shape into small balls and place on a parchment lined cookie sheet .

Bake at 350 degrees for 15-20 minutes til edges are golden

Let cool and make sandwich cookies with your favorite raspberry jam.

Powdered Sugar Cookies (GF Vegan)

                 These are a light and airy crispy/tender cookie with a light sweetness and a hint of vanilla.


2 oz  (1/4 cup) coconut oil -room temp

2 oz (1/4 cup) Earth Balance- room temp

1/4 cup organic powdered sugar (confectioner's)

1/8 cup coconut milk- room temp

1/4 tsp vanilla extract

1/4 cup garfava flour

1/4 cup potato starch

1/4 cup arrowroot

All ingredients should be room temperature. Mix well and place in pastry bag or ziploc bag with notch cut out of the corner and pipe onto cookie sheet lined with parchment paper. If you make fancy shapes with the pastry bag (ie ridges)  the recipe says to leave the piped cookies on the tray for 30 minutes in the air. This will help  the shapes keep when baked. Bake at 350 degrees for 15-20 minutes til slightly golden.

Taco Salad (Gluten Free Vegan)

  Skip this one if nightshades add to your joint pain...

Chopped romaine lettuce
organic salsa (I use Nature's Promise- or homemade)
refried beans (I use Amy's)
can add meat or vegan meat substitute -or leave out for vegan version (I sometimes add cooked chicken or ground beef or turkey)
guacamole (sometimes homemade -sometimes Whole Foods)
olive oil sautéed Food For Life brown Rice Tortilla (til crisp) or Tortilla Chips (watch the corn, some folks are intolerant and it can cause joint pain they have rice tortilla chips as well)
can add jalapeno or red bell pepper
can add your favorite vegan cheese shreds (I leave this out in this recipe)

add Italian dressing
equal parts olive oil and red wine vinegar
minced garlic
dried basil
dried oregano
sea salt and black pepper

Stir together and eat! Enjoy!

Split Pea Soup (with ham)

16 oz dry Split Peas (soaked overnight)
1 zucchini chopped
3-4 carrots chopped
3-4 celery  stalks chopped
2 medium-large onions
3 small garlic cloves
1 small head of kale chopped small
1-2 cups cooked and diced uncured ham /bone  (or your own smoked and brined meat ) (or skip this if vegan)
pinch of red pepper flakes
1 lg bay leaf
pepper
sea salt
water or stock to cover
2 TBSP olive oil

Chop the veggies and saute all except the kale in 2 TBSP olive oil  for 5-10 minutes . Put in the peas and the spices cook for 1/2-1 hour, The kale can go in the soup in the last 10 minutes of cooking.

Lupus Hope Cookbook Blog

                                              Baby pine trees growing in the leaves

For healthier Gluten Free Vegan choices visit my other recipe blog.

www.lupushopecookbook.blogspot.com

Lentil Soup

Made a delicious lentil soup today. I will try to add quantities soon...

dry lentils
carrot
celery
zucchini
kale
onion
garlic
tomatoes or tomato sauce
cumin
coriander
salt
pepper
bay leaf
water

Cook soup for 40 minutes or so. Add kale in the last 5-10 minutes

Ginger Snaps (gluten free/vegan)

 

Dry Ingredients
1/2 cup garfava flour
1/4 cup potato starch
1/4 cup arrowroot
1/8 cup flax meal
1/2 tsp baking soda
1/2 tsp xanthan gum
1 tsp ground ginger or 1 TBSP fresh grated ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt
small pinch ground cloves
1/3 cup + 2 TBSP sugar

Wet Ingredients
1/4 cup coconut oil melted
1/8 cup unsulfured blackstrap molasses
1 and 1/2 TBSP unsweetened applesauce

Whisk together dry ingredients, melt coconut oil and mix coconut oil together with the rest of the wet ingredients, add wet ingredients to dry ingredients and mix til dough can be gathered with hands. Roll into small balls and flatten to 1/4 in with the bottom of a flat glass greased with coconut oil

Optional sprinkle tops with raw sugar (large crystals) and press in chopped walnuts if desired.

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

Baked Ziti (Gluten Free, Dairy Free, Egg Free )

Full recipe instructions coming soon....

Gluten Free Pasta

Spaghetti sauce

Sausage or beans

Non Dairy Cheese we use Follow Your Heart Mozzarella

Bell Peppers

Onions

Ham and Cheese and Jalapeno Fritters (Gluten, Dairy and Egg Free )

My husband came up with this recipe...not the healthiest.... but delicious. Will try to put exact measurements next time.

Here goes

GFCFEF Pizza Dough Batter
http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

Diced Ham or sausage (uncured)-  or other vegan type meat product if desired (we used ham above)

Minced Jalapeno

Grated non dairy Cheddar Cheese (we use Follow Your Heart)

could also add cooked diced onion too  (just my 2 cents)

Mix all ingredients together and fry in a pan with a small amount of olive oil about 3-4 minutes per side to make fritters
*** or to be a little healthier bake in dollops on parchment covered cookie sheet to make them into biscuits in 400 degree oven for 15-18 minutes.

Could also make this recipe with any meat/veggies/cheese

Would be great with cooked potatoes, cooked onions and cooked spinach (frozen spinach, squeezed out)

Babycakes Gluten Free Vegan Graham Crackers/S'mores

When making the graham crackers recipe in "Babycakes Covers the Classics" (get the book from your local library to get the recipe or buy the book- I bought this one!)

Use 1 and a half TBSP cinnamon that is plenty (she says to use 3 TBSPs)

I used maple syrup instead of agave.

Use COLD coconut oil and cut in with a pastry cutter or 2 knives. (Recipe doesn't say this)

You want to see the little bits of coconut oil in the dough.

Then make sure you roll out VERY thin (they will be lighter and crispier that way), roll out between 2 pieces of parchment paper and refrigerate or freeze then the graham crackers and they won't stick to the parchment. Brush with melted coconut oil and sprinkle with cinnamon sugar and bake as directed.

A toasted marshmallow (has gelatin-not vegan) and a piece of chocolate and you've got s'mores (vegans try ricemellow creme and dairy free chocolate)

My GFCF Egg Free Mixes (you can too!)

I  measured out and added all the dry ingredients for Gluten Free Dairy Free and Egg Free Crumb Cake into a 4 cup mason jar (separated the crumb topping dry ingredients into a plastic bag) and then added a card telling the directions and what to add for wet ingredients, how long to bake and at what temperature. Then all you need to do is toss the ingredients together and bake and you've got easy and quick GF Crumb Cake.

This also makes a great inexpensive gift for the holidays. Make a really pretty decorated jar and recipe card for gift giving. You can do this with almost any recipe and remember you can do it just to make your life easier to have the mixes on hand. You save money this way too if you have a habit of buying the GF mixes at the store instead. Here is the recipe.

http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/05/classic-crumb-cake-lots-of-allergens.html

Toni's "Chicken Bakes" (Gluten, Dairy and Egg Free)

Could be vegan by using your favorite vegan "chicken" and "bacon" products

Last night we shopped at Costco and my daughter, husband and I looked at the "To Go" foods.

We used to get an occasional "Chicken Bake" or sometimes even buy a box of them to have at home.

Last night my husband had defrosted organic chicken breasts and we made our own gluten free egg free dairy free chicken bakes.

I used

organic chicken chopped into small strips/pieces

dairy free margarine ( organic earth balance)

dairy free mozzarella cheese (We use Follow Your Heart brand)

Rice milk

Rice flour

scallions finely chopped

bacon bits

salt and pepper

1 recipe pizza crust batter prepared but not baked

I made a roux/ sauce, add the margarine to the rice flour and stir
Add the rice milk then add the cheese then add the bacon bits

Cook the chicken with the salt pepper and scallions

Stir the chicken/scallions in with the sauce

Using my pizza crust mixture made a round crust (I have to make a video of my husbands great idea to make these easiest.)  and Voila Chicken Bakes! They were delicious!

Pizza Crust Recipe (Gf Vegan) http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

Will try to include a picture and qtys and add more detailed instructions to come. I have to run out for a bit and feed my dogs too!

GF Vegan German Chocolate Cake

Babycakes Bakery recipes come through again! Get the books at your local library first to look or try out for free. I did break down and  buy both Babycakes cook books and I am a hard sell!  I am OK with posting the recipes that are on the internet but am unsure if I  can do this legally, if it is in a book....and copyrighted.

I made the German Chocolate cake recipe from Babycakes Covers the Classics Cookbook. Definitely 2 thumbs up just use  3TBSP vanilla (not a third of a cup!) I used 4 TBSP's (I halved the recipe so I really used 2 TBSP) and STILL it tasted too vanilla-y! I also replaced the agave with maple syrup, and I use Ghirardelli cocoa powder. I also use Authentic Foods superfine brown rice flour and sift the flours before using to make a cake!

As I have said before you can make easy layers for a layer cake by scooping cake batter on a cookie sheet covered with parchment paper and spread flat.(looks like thick pancakes) I made 3 layers but only needed to use 2 of those layers. (the cake is about 6-7 inches in diameter - don't make the layers too large or they will tend to break easier) I also halved the recipe.

I made my own version of Vegan German Chocolate Cake icing/filling from a modified raw food recipe that I had!

German Chocolate Icing/Filling

 1/2 cup soaked dates
juice from 1/2 lemon
1 TBSP coconut oil
2 TBSP maple syrup (or agave)
1/4- 1/2 tsp sea salt

Process til smooth in food processor then pulse in or stir in the following:

1/3 cup  dried coconut flakes
1/3 cup pecans

Add non dairy milk (coconut milk would work well here, but any milk will do) and pulse or stir til reaches icing consistency. Spread on cake. Enjoy!

GF Vegan "Ice Cream" Cookie Sandwiches

We took Chocolate Chip Babycakes Cookies (or Babycakes Double Chocolate Cookies) and put Purely Decadent Soy Ice Cream (or your favorite non dairy "ice cream") inside,  dip ice cream edges  in your favorite toppings (sprinkles, nuts, choco chips etc) I hope to post a picture soon!

****flatten the cookies before baking and bake slightly longer to be crispy, if desired****

Gluten Free Vegan Choco Chip cookies recipe (flatten the cookies before baking and bake slightly longer to be crispy, if desired)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/12/chocolate-chip-cookies-from-babycakes.html

Gluten Free Vegan (Double Chocolate) Chocolate, Choco Chip Cookies Recipe
http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/08/gf-vegan-double-chocolate-chip-cookies.html

"Funny Bones" Gluten Free, Vegan

Will post the exact recipe asap but here's the gist :

Babycakes brownies recipe (can make muffins or be fancy and get a "canoe" /twinkie pan)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gf-vegan-chocolate-muffins.html

Peanut butter filling-  either Peanut butter tofu pie filling (or marshmallow peanut butter filling -  recipe to come)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/07/tofu-peanut-butter-pie.html

Chocolate ganache (with dairy free milk)

1 cup chocolate
1/8-1/4 cup non dairy milk

Melt and stir til glossy
Pour over funny bones after they're filled

Gluten Free Vegan Crispy Chickpea Onion Rings (or not vegan - Chicken Fingers/Nuggets)

Batter- coated Fried Chicken Strips

Pg 82  in  "Vegan Diner"  by Julie Hasson

These came out crispy, light and outrageous, get the book from the library first to check it out before you buy it if you'd like.

Also try chicken fingers/nuggets or anything else you can get this delightful GFCFEF batter to stick to!!!! It sticks incredibly well and fries up light and crispy!  Broccoli, squash, onion, etc.

GF Almost Vegan "Moon" Pies (has gelatin sorry)

Make a batch of Babycakes Chocolate chip cookies (you can use no choco chips or small chips like Enjoy Life choco chips) flatten the cookies between 2 pieces of parchment with a rolling pin  til "moon pie" thickness and bake.

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

Mix up a batch of Martha Stewart Marshmallows (can make them corn free by using maple syrup insead of corn syrup and powdered sugar instead of corn starch for dusting)

http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/10/martha-stewart-marshmallows.html

Coat with melted Lindt Bittersweet chocolate or Lindt 70% chocolate (no milk or gluten added but made in a factory that uses both) or your favorite GFCF chocolate.

Enjoy!

Gluten Free Vegan Gingerbread Cookies/Men

2nd Revision (sorry forgot the molasses and adjusted the spices)

Ingredients

2 cups gluten free flour mix (recipe follows)

1 tsp baking soda

1 and 1/2 tsp xanthan gum

1/4 cup flax meal (ground flax seeds)

3/4 tsp salt

2 -3 TBSP grated ginger or 1and a 1/2 to 2 TBSP ground ginger

2 tsp cinnamon

pinch of ground Cloves

1/4 tsp allspice

1/4 tsp nutmeg

3/4 cup sugar (evap. cane juice)

1/4 cup molasses (blackstrap)

1 cup melted coconut oil /butter

2 TBSP applesauce

2 tsp rum or rum extract (optional)



Sift dry ingredients into a large mixing bowl. Whisk together.



In a separate small bowl whisk wet ingredients together. Combine the wet ingredients into the dry ingredients.



If making cookies. Roll into balls and dip in Demerara sugar place on parchment lined cookie sheet and press flat with hand or GF flour coated flat bottom of a drinking glass.



Bake for 15-20 minutes at 350 degrees



If making gingerbread men. Refrigerate dough for 30 minutes and use extra GF flour mix to roll out dough between 2 pcs of parchment paper and cut into gingerbread men shapes. Place on parchment lined cookie sheets. Bake 15-20 minutes at 350 degrees and cool and decorate as desired.



Gluten free flour mix (2 cups total)



1 cup + 1 TBSP garbanzo/fava flour

1/2 + 2TBSP cup potato starch

1/4 + 1 TBSP cup arrowroot starch

GFCF(Egg Free) Vegan Pizzelles

Here are 2 recipes, I liked the first one better....

Pizzelles (light and crispy)

Use my pizza /cracker dough
http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

1/3 cup pizza/cracker dough
2-3 TBSP sugar
1/2 tsp vanilla


Heat pizzelle iron brush with oil of choice (I used extra light tasting olive oil)

Mix together and drop by TBSPs on pizzelle iron. Cook for about a minute, don't overcook or pizzelles will get too crispy/dark.

Let cool on rack or roll for ice cream cones, you can also shape into a bowl to fill them.






Pizzelle Recipe (third of recipe) (thicker consistency)

1 egg (1 TBSP egg replacer+ 1/3 cup rice milk)

1/3 cup sugar

1 /6 cup butter(coconut oil/ margarine or a combination of both)

1/3 tsp vanilla

1 and 1/6 cup flour (I used Arrowhead Mills Baking Mix but could use any GF flour you like, if you use rice flour make sure it is extra finely ground)

1/3 tsp anise seed or vanilla (I used vanilla)

1 and 1/3 TBSP baking powder (I added only 1 tsp baking powder because Arrowhead Mills has baking powder in it use full qty of baking powder if using plain GF flour)



Brush pizzelle iron with oil of choice



Make into a cookie dough rollable consistency and put golfball size balls on pizzelle iron to cook for 1-2 minutes.

GF Vegan Pie Crust (Thanksgiving)

Look in  "Flying Apron's Gluten Free and Vegan Baking Book" by Jennifer Katzinger

My modified recipe ---double or triple recipe if needed to get the amount of pie crust needed

1/2 cup brown rice flour
1/4 cup finely ground nuts or nut flour
1/4 cup coconut oil (melted or cut in cold)
1/4 -1/2 tsp Himalayan pink salt
1/2 tsp xanthan gum
1 TBSP maple syrup
1-2 TBSP ice water

After mixing, make sure the mixture forms into a ball when squeezed in your palm

Refrigerate pie crust til firm in parchment or in the pie pan

Cook at 375 degrees for 20 minutes or til sides are light brown

If you have one heat up a pizza stone to 375 in the oven and cook the pie crust on that for extra crisp pie crust

(For Basic Pie Crust recipe, for my humble addition read below, pie crust crumbles too easily without the xanthan gum )
add 1/2 to 1 tsp xanthan gum to single pie crust, bottom crust only
add 1 to 2tsp xanthan gum for double pie crust, top and bottom crust

Classic Thanksgiving Stuffing

Ingredients

6 tablespoons olive oil (or 3 TBSP oil and 3 TBSP Dairy free margarine or gravy)

2 onions (2 cups) chopped

8 celery stalks chopped

 1 to 1 and a 1/2 tsp dried poultry seasoning (like this better than just sage)

3 cups chicken broth or veggie broth (this seems like too much liquid?)

1  loaf stale or toasted GFCF bread, or corn bread about 4 cups cut into 1-inch cubes

1 teaspoons salt

1 teaspoons freshly ground black pepper (or use 1/4 tsp red pepper flakes)

1 cup (about 1 bunch) fresh chopped flat-leaf parsley (optional)

Add anything else you'd love in stuffing to personalize it...carrots, mushrooms, nuts, chestnuts, dried fruit. If using meat cook meat separately then add to stuffing at the end.

Directions


1. Saute all vegs in olive oil  til tender 5-7 minutes then add sage.

2. Put cooked veg mixture into a large mixing bowl. add the bread cubes, don't add too much liquid mix to combine. Add the salt, pepper and parsley

3) If stuffing the turkey... refrigerate stuffing and put cold stuffing into a cold turkey to avoid bacteria growing.
Or have it my favorite way..put in a baking dish and cook in the oven til the top gets crispy. 375 degrees for 20 minutes to 1/2 hour..watch that the top doesn't burn

GF Vegan Guacamole Salad Burrito

A Food For Life brown rice tortilla sauteed in a little olive oil (or other favorite oil)
Fresh salad greens (cooked kale is also good in this)

Guacamole http://lupushopecookbook.blogspot.com/2009/05/guacamole.html

Brown Rice or quinoa (if desired)

A squirt of lime

Roll up and eat

Fried GF Vegan Donuts (like flat zeppole) or pancakes

Prepare GFCFEF Pizza Dough

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

Can add a TBSP of sugar into pizza dough and a 1/2 tsp of vanilla if desired (also fine without the sugar, if cutting back on sugar)

Drop approx 2 TBSP in hot pan with olive oil

 - regular or light tasting olive oil (or other favorite oil)

Sautee in olive oil  approx 3 minutes each side

Dust with organic powdered/confectioner's sugar ir desired

GFCF Egg Free Pepperoni Pizza

Make up a batch of GFCFEF Pizza Dough

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

Use your favorite dairy free cheese we use Daiya or Follow Your Heart

Mozzarella and /or cheddar

Applegate brand pepperoni or use your favorite vegan "pepperoni"

Bake at 400 degrees for 15-18 minutes

GF Vegan Chili with Brown Rice

Eggplant
Red and Green bell pepper

Onion

Jalapeno

Tomatoes and sauce (preferable fresh and homemade, but can or jar OK)

Cumin

Chipotle

Salt

Kidney beans

Black beans

Garlic

Cooked brown rice (if desired)



Next time my husband makes this I will add the quantities...he always "wings it"

*** If nightshades increase your joint pain,  skip this one...***

GF Vegan French Toast

Check the book "The Vegan Table" for the recipe

Squash Potato Leek Soup (Thanksgiving)

1 cup boiled potatoes

2 cups roasted butternut squash

Veggie or chicken stock (to thin soup to desired consistency)

Dairy free milk (I used rice milk- to make soup creamier)

Sage (if desired)

Salt and pepper (to taste- I like a pinch of cayenne in this)



Put all ingredients together and cook til hot then cool slightly and puree in a blender or food processor in small batches



Will put better quantities/measurements the next time I make this.

GF Vegan Chocolate Covered Pretzels (candy)

Glutino GFCF Egg free pretzels- then dip in

your favorite GFCF chocolate melted (can melt chocolate by putting boiling water in a pot or pan and resting chocolate in bowl above the water level as soon as choclate is melted remove bowl make sure not to allow the water to touch the chocolate.)

Corn Free Candy Apple (Hard, Clear Sugar Glaze)

For recipe click below... used maple syrup instead of corn syrup in the candy apple recipe

Need to look for the actual recipe to post.

http://www.cooks.com/rec/doc/0,187,156184-226192,00.html Use maple syrup instead of corn syrup and leave out the read color and have a clear sugar candy glaze. You will have corn free, candy apple with no artificial colors!

The hardest thing about candy apples is getting the candy coating to the right temperature with a candy thermometer and letting it cool down a little bit before you coat the apples or you will cook the apples with the coating.

PS This is a great way to have no artificial colors added as well because YOU don't add any!

GF Vegan Linzer Tart

Used the pie crust recipe from "The Flying Apron"

Filled it with raspberry jam

GFCF Muffaletta (sandwich)

Any Applegate farms (no nitrites/nitrates/uncured) cold cuts that you like I used turkey, coppa, pepperoni, and ham, lettuce and any other veggies you like, roasted peppers, olives, shredded carrots use you favorite Italian dressing on veggies before adding to sandwich and also put some Italian dressing on both pieces of toasted bread/buns.
We used toasted Deland flat rounds bread (we are aware that it has more gluten than it should, and is not technically gluten free, but the bread doesn't cause us any tummy troubles) you can use mini pizza crusts (see recipe in this same blog) as buns or use your favorite GFCF bread toasted

GFCF Vegan Foccaccia

 A GFCF Vegan Pizza Crust Recipe http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html
Smothered in caramelized onions, garlic, extra virgin olive oil, red pepper flakes, Italian seasoning, sea salt