Gluten Free Vegan Recipes Archive

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Thai Crunch Salad from the Happy Herbivore

Posted October 29, 2013 By Sandy

If you didn’t read my interview with Lindsay Nixon last week, she is introducing her new cookbook: Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great.

Personally, I am really excited about her new cookbook!  I have a couple of the Happy Herbivore cookbooks in my personal library and love her simple recipes.  Her “Light & Lean” is a perfect addition to the ones I have!!

As a sneak preview, here is one of the recipes to her new book:

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Thai Crunch Salad from the Happy Herbivore

Thai Crunch Salad from the Happy Herbivore

Single serving Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.

Ingredients

  • 4 c napa cabbage, red cabbage, or lettuce (or a combination)
  • 1 carrot, julienned
  • 2 green onions, sliced
  • ¼ – ½ c edamame
  • ½ cucumber, sliced or diced
  • Thai Peanut Dressing
  • crushed peanuts (optional garnish)
  • cilantro (optional)
  • lime wedges (garnish)

Instructions

  1. Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
  2. Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.
http://glutenfreeveganliving.com/thai-crunch-salad-happy-herbivore/

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DRESSING for Thai Crunch Salad from the Happy Herbivore

Ingredients

  • 1 tbsp smooth peanut butter
  • 1 tbsp warm water
  • 1 tbsp sweet red chili sauce
  • juice of 1 lime wedge
  • 2 tsp low-sodium soy sauce or gluten-free tamari
  • 1 ¼ tsp rice vinegar
  • garlic powder
  • ground ginger
  • 1–2 drops Asian hot sauce (e.g., Sriracha)
  • 1 tbsp nondairy milk

Instructions

  1. In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or
  2. tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for
  3. 10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.
  4. Makes 1/4 cup
  5. Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.
http://glutenfreeveganliving.com/thai-crunch-salad-happy-herbivore/

 

Check out all four of Lindsay’s Happy Herbivore Cookbooks, including her new one:


 

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Filed in Salads & Dressings & Condiments, Special Topics | Tagged: , , ,

Gluten Free Ketchup, Mustard and Vinegar

Posted September 21, 2013 By Sandy

Last post we talked about Gluten Free Vegan salad dressings.  Today, I would like to share on Gluten Free Ketchup and Mustard.   Probably the most beloved condiments for meat eaters, ketchup and mustard can be a challenge for Gluten Free Vegans!

Ketchup made with certain vinegars ARE NOT Gluten Free.  If you are very sensitive, you may react to distilled vinegar that’s made from gluten grains. The following vinegars may cause a problem:Ketchup 1

  • Malt vinegar — which is made from barley — should always be avoided
  • Distilled white vinegar — CAN be made using gluten grains, so be cautious
  • Flavored vinegars — can also be made using gluten grains

(NOTE:  More info on vinegars here:  Is Vinegar Gluten-Free?

Jane Anderson, from About.com has done a thorough listing of major ketchups, listing the possibility of offending vinegars and cross contamination issues in her article:  Gluten-Free Ketchup.  Using her research, sensitive Gluten Free Vegans should probably avoid the following ketchups:

  • Hunt’s Ketchup
  • Muir Glen Ketchup

If you would like to make your own ketchup, here is a good and easy recipe from Food.com

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Homemade Gluten-Free and Corn-Free Ketchup

Ingredients

  • 2 (8 ounce) cans of organic tomato paste
  • 1/4 cup apple cider vinegar
  • 2 tablespoons lemon juice or 2 tablespoons orange juice
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic salt
  • 1/4 cup honey or 1/4 cup maple syrup

Instructions

  1. Bring ingredients to boil on the stove. Simmer 15 minutes, then take ketchup off heat for 10 minutes. Pour into a condiment jar and refrigerate. Makes a little over 4 cups of ketchup.
  2. Read more: http://www.food.com/recipe/homemade-gluten-free-and-corn-free-ketchup-257108?oc=linkback
http://glutenfreeveganliving.com/gluten-free-ketchup-mustard-vinegar/

Mustards can contain the same offending vinegars as ketchup.  Unfortunately, companies who make mustards (and ketchups) are not required to list the source of vinegar in condiments, even if that source is wheat!

Once again, Jane Anderson from About.com has written an article summarizing her research on the Mustard 1major mustard brands available in the marketplace.  Based on her research listed in her article, Gluten-Free Mustards, sensitive Gluten Free Vegans should avoid he following mustards:

  • French’s
  • Grey Poupon
  • Gulden’s

If you would like to make your own Gluten Free Mustard, following is a recipe from My Healthy Green Family

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Homemade Gluten-Free Yellow Mustard Recipe

Ingredients

  • 1/2 cup water
  • 8 tablespoons dry ground mustard
  • 4 tablespoons apple cider vinegar
  • 1 tsp. arrowroot powder (optional)
  • 1/2 teaspoon plus 1/4 teaspoon sea salt
  • 1/4 teaspoon turmeric
  • Pinch of garlic powder
  • Pinch of paprika

Instructions

  1. Combine all ingredients in a small sauce pan. Whisk to combine.
  2. Heat until boiling. Simmer on low for 10 minutes or until sauce has reduced to the thickness you would like it. Stir frequently.
  3. Store in jar in fridge for up to a month. For a more mellow mustard, allow to sit for a few days to become less hot.
  4. Mustard is hot when first made. Let is sit for a few days and it will lose much of its heat.
  5. Makes about 1 cup.
http://glutenfreeveganliving.com/gluten-free-ketchup-mustard-vinegar/

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Gluten Free Vegan Salad Dressings

Posted September 14, 2013 By Sandy

Salad dressings are probably the last place I would look for gluten — but I would be wrong.  If I found vegan salad dressings, often they would contain gluten and if they were gluten free, they would not be vegan.   So what to do for Vegan and Gluten Free Salad Dressings.  Here are some of my suggestions:

I finally resorted to making my own salad dressings.  I really like the creamy ranch style dressings, but, of course, knew they will full of dairy (and some had eggs).  Here is my simple recipe:

Salad 5

Gluten Free Vegan Ranch Style Salad Dressing

  • Take a pint sized canning jar and fill it about 2/3 full of Soy Free or Grapeseed oil Vegenaize.
  • Mix in 1-2 Tablespoons of extra virgin olive oil and 1-2 Tablespoons of coconut aminos.
  • Add 1-2 teaspoons of your favorite seasonings.  I especially like French Garden mix and Spinach mix seasoning.
  • Place the cap on the jar and shake vigorous.  If the mixture is too thick (and it will thicken more in the refrigerator)  add a Tablespoon (or more) of water or milk alternative until it reaches the desired thickness.

If you are more inclined to prefer Italian style dressing, I also have this recipe (Personally, I feel this had too much sweetener, so I don’t use it as much as the other recipe above):

Gluten Free Vegan Italian Style Dressing

  • Take a pint sized canning jar and fill it with 3/4 cup EACH of the following three ingredients: gourmet Italian (or apple cider) vinegar, olive oil and Xylitol (or your favorite sweetener)
  • Place the cap on the jar and shake vigorously.

There are a few commercial Gluten Free Vegan dressings in certain stores — and I notice that the list is growing.  I have used a few of Litehouse Dressings (in the refrigerator section).

Jane Anderson, About.com Gluten Free expert has written an article about some of the Gluten Free salad dressings.   She lists several commercial dressings and also links to some homemade dressings.

Please  beware, that these may NOT be vegan, but just Gluten Free.

Gluten Free Salad Dressings

 

 

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Filed in Salads & Dressings & Condiments, Sandy's Recipes | Tagged: , , ,

Raw Chocolate Caramel Bars

Posted August 10, 2013 By Sandy

I really enjoy finding raw food recipes, so when I found this Raw Chocolate Caramel Bars — I got really excited.  RAW and CHOCOLATE!!  What more could I ask for ….

The Rawsome Vegan Life shares lots of great recipes, so make sure to check out her website …. and I understand she is soon coming out with a cookbook!  Can’t wait!!

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Raw Chocolate Caramel Bars

Raw Chocolate Caramel Bars

Ingredients

  • Crust:
  • 1 cup almonds or other nuts
  • 1 cup dates
  • Pinch of salt (optional)
  • Caramel:
  • ½ cup cashew butter
  • ½ cup coconut oil
  • 1 cup dates
  • Chocolate cream:
  • 1/3 cup coconut oil
  • 2-3 tablespoons cacao powder
  • ¼ cup preferred liquid sweetener

Instructions

  1. To make the crust: process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate.
  2. To make both the caramel and mocha layers: just blend the ingredients in each list until smooth. Feel free to add other flavours like vanilla, chili , ginger, etc. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.
http://glutenfreeveganliving.com/raw-chocolate-caramel-bars/

Fairly simple recipe to enjoy such a decadent dessert!

Emily from The Rawsome Vegan Life has a cookbook in the works, due to be release in March of next year:

Rawsome Vegan Baking: An Un-cookbook for Raw, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes Paperback – March 4, 2014

I’ll keep in touch and let you know when her cookbook is published!  It should be a winner!!

 

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Mexican Style Cowboy Caviar

Posted August 3, 2013 By Sandy

Being a Mexican food lover, I created a new recipe that I am calling Mexican Style Cowboy Caviar!  I took an old recipe I found online for Cowboy Caviar and “Mexicanized” it!!

If you have never had Cowboy Caviar, it is a mix of corn, beans, tomatoes and other veggies that make a great chip dip or can just be eaten as a dish by itself.

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Mexican Style Cowboy Caviar

Mexican Style Cowboy Caviar

Ingredients

  • 1 medium to large ear of corn, decobbed
  • 1 (15oz) can black beans, drained & rinsed
  • 1 (15 oz) can diced tomatoes, with juice
  • 1/3 cup bell pepper, chopped
  • 2/3 cup onion, chopped
  • 1/4 cup olive oil
  • scant 1/4 cup apple cider vinegar
  • 1 tsp garlic powder
  • 1 ½ tsp. salsa seasoning (or taco seasoning)
  • 1 tsp. cumin
  • ½ to 2/3 cup cilantro, chopped
  • ¼ cup picanta sauce (optional)
  • 2 ripe avocados, diced (optional)

Instructions

  1. Combine all ingredients, adding avocados last, and toss gently.
  2. Serve with chips or with green salad.
http://glutenfreeveganliving.com/mexican-style-cowboy-caviar/

Like most Mexican style recipes, this is very versatile.  For instance, I did not have avocados, so I left them out (and it still tasted good).

The original recipe calls for black-eyed peas rather than black beans, but I would think any of your favorite beans would work.

Black olives would also taste good in this dish.

What would you add to the recipe??

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Filed in Entrees, Sandy's Recipes, Veggie Side Dishes | Tagged: ,

Great Gluten Free Vegan Recipes from Around the Web

Posted July 27, 2013 By Sandy

I have found so many great Gluten Free Vegan Recipes around the Web that I couldn’t possibly post them all here.  But because I am a big promoter of Squidoo, I found some new lens that I want to share with you:

As you know I LOVE brownies …. so of course, I am going to share this wonderful Gluten Free Vegan brownie recipe:

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Great Gluten Free Vegan Recipes from Around the Web

Great Gluten Free Vegan Recipes from Around the Web

Ingredients

  • 15 ounces black beans; drained and rinsed
  • 2 whole ripe bananas
  • 1/3 cup agave nectar
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp cinnamon (Optional)
  • 1 tsp vanilla extract or 1 whole vanilla bean; slit and scrape seeds
  • 1/4 cup raw sugar or NuNaturals Stevia (Optional)
  • 1/4 cup oats (* See Notes)
  • 1/4 cup chopped walnuts or pecans if desired
  • 1/2 cup semi-sweet chocolate chips (Can also sprinkle for topping if desired)
  • non-stick cooking spray

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease or spray a 8x8x2 inch baking pan with non-stick cooking spray. Set aside.
  3. Combine all ingredients, except oats, in a food processor or blender.
  4. Blend until mixture is smooth, scrapping the sides as needed.
  5. Stir in the rolled oats and nuts until well blended.
  6. Pour brownie batter into the baking pan and spread batter out evenly.
  7. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow brownies to cool before cutting into equal squares for serving.

Notes

READ THE FULL RECIPE AND NOTES HERE: http://www.squidoo.com/vegan-brownies-to-die-for

http://glutenfreeveganliving.com/great-gluten-free-vegan-recipes-from-around-the-web/

More great Gluten Free Vegan Recipes posted by Squidoo writers:

Check out the lens and let me know what you think!

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Filed in Baked Goods, Misc., Beverages, Cookies & Bars, Entrees, Meat Substitutes, Muffins & Quick Breads, Pancakes & Waffles | Tagged: ,

Vegan Salad Dressings

Posted July 6, 2013 By Sandy

Salads are a great summer meal for a Gluten Free Vegan — but without a good salad dressing, a salad can be short of great.

Frustrated with the options available in the stores, I resorted to making my own dressing.  Actually, this is a short cut dressing — not complete homemade.  But I and my husband (along with others) love it.

Before I was Gluten Free and Vegan, Ranch was my favorite dressing, so I wanted something creamy.  Here is what I came up with:

  • Fill a pint jar about 3/4 full with GRAPESEED OIL VEGENAISE (we are a soy free — or as close as we can get to soy-free — household, so prefer the grapeseed variety of vegenaise)
  • Add about 2 tablespoons of extra virgin olive oil
  • Add about 2 tablespoons of Coconut Aminos
  • Mix in your favorite seasoning.  I like to add lots of herbs, onion, garlic, spinach flakes etc.
  • Shake well.  If mixture is too thick, thin with a bit of water of milk substitute.   Mixture tends to thicken up in the refrigerator.

I have used this dressing on nearly ALL the salads I make whether they are leaf lettuce based salads or just mixed veggies.  It has always been a big hit at potlucks — even for non-vegan eaters!

For more Vegan salad dressings, check on the 25 recipes compiled by the Raw Vegan Power website.

The list here includes the following recipes:

  1. Crunchy Green Salad with Lime Avocado DressingSalad 6
  2. Creamy Tri-Pepper Dressing
  3. Raw Ranch Dressing
  4. Raw Red Pepper Caesar Salad Dressing
  5. Raw Vegan Creamy Caesar Salad Dressing
  6. SRV SuperHero Stacker with Lemon-Chia Dressing
  7. Creamy Tahini Dressing
  8. Almond Ginger Dressing
  9. Spring Salad with Italian Herb Dressing
  10. Creamy Herb Dressing
  11. 3 ingredient pink dressing
  12. Mango mustard dressing recipe
  13. Ranch Dressing or Dip
  14. Avocado Cilantro Dressing
  15. Raw, Vegan Ranch Dressing Recipe
  16. Fresh Dill Salad Dressing
  17. Vegan Ranch Dressing Made from Cashews
  18. Raw Vegan Roma Tomato and Tahini Dressing
  19. Raw and Vegan Creamy Salad Dressing Recipe
  20. Cherimoya Ranch Dressing
  21. Raw Spinach Walnut Dressing Sauce
  22. Vegan and Almost Raw Caesar Salad Dressing
  23. Yeast Free Basil and Garlic Salad Dressing
  24. Lemongrass Dressing
  25. Creamy Lemony Garlicky Salad Dressing

Do you have a favorite Vegan Salad Dressing recipe you would like to share with us? 

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  • Sandy posted on July 8, 2013
    Unfortunately Laura, this is the closest we could find that was both vegan and (almost) soy free. Sorry that I…
  • Laura posted on July 8, 2013
    Hi! ust looked at the ingredients online and Grape Seed Oil Veganaise has soy: •Ingredients: (vegan, gluten free, dairy free)…
Filed in Salads & Dressings & Condiments | Tagged: , , , ,

Cashew Mushroom Gravy

Posted June 29, 2013 By Sandy

You don’t have to give up rich tasting gravies if you are a Gluten Free Vegan.

Malcolm and I have done some research and have developed a wonderful gravy recipe into a GREAT Gluten Free Vegan Cashew Mushroom Gravy recipe.  Mushrooms and cashews are the ‘secret’ ingredient in this recipe that make it so special and delicious!

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Cashew Mushroom Gravy

Cashew Mushroom Gravy

Ingredients

  • 2 cups of water
  • ½ cup of cashew pieces (soak overnight and drained for increased nutrition)
  • ½ cup of mushrooms (if dried - re-hydrate overnight first and drain)
  • 1 Tbsp onion powder
  • ¼ - ½ tsp garlic powder
  • ¼ - ½ tsp Celtic or Himalayan salt
  • 3 Tbsp Braggs or Coconut Aminos
  • 1 Tbsp nutritional yeast
  • 1 Tbsp cornstarch
  • Favorite spices to taste (e.g. cumin - basil - thyme etc.)

Instructions

  1. Blend the ingredients in a heavy duty blender.
  2. Blend all ingredients on high for 2-3 minutes until creamy. Pour into saucepan and cook on medium heat until it starts to bubble, stirring regularly to avoid scorching.
  3. Serve gravy over lentil loaf.
  4. Can also be used as gravy over potatoes, rice or biscuits.
http://glutenfreeveganliving.com/cashew-mushroom-gravy/

Try this gravy recipe next time you are craving the gluten and dairy filled counterpart and tell me what you think!

We have even used this for sausage and biscuits — although it did taste a bit different, it was still good!

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Filed in Meat Substitutes, Soups & Sauces | Tagged: ,

Vegan Smoothie Recipe

Posted June 15, 2013 By Sandy

Drinking smoothies are a great way to get some extra nutrients in your body without eating a full meal.   I have tried LOTS of different recipes (there are as many recipes as your imagine can conjure up!), but prefer this one over all the rest.  Best of all, it is a Vegan Smoothie Recipe that your non-vegan friends will also love.

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Vegan Smoothie Recipe

Vegan Smoothie Recipe

Ingredients

  • 1 frozen banana
  • 1/4 cup of full-fat coconut milk (the kind that comes in a can)*
  • 1/2 to 1 cup of water (depending on how thick you like your smoothies)*
  • Couple tablespoons of Chia seeds, flax seeds or pumpkin seeds
  • About a cup of frozen fruit -- I generally use nectarines, but any good fruit will work
  • Couple stalks of kale, collards or chard**

Instructions

  1. Add liquid and seeds to your Vitamix (or other blend) and start blending slowly, increasing speed to highest level.
  2. Add fruit and veggies and blend until smooth.
http://glutenfreeveganliving.com/vegan-smoothie-recipe/

*If you prefer, you can substitute the canned coconut milk and water for some coconut milk in the cartons in the dairy section — not the shelf stable boxes, but the fresh coconut milk.  I often have this on hand since it is my favorite type of vegan milk.  Of course, omit the water if you use this method.

**The type of veggies you use in your smoothie can vary greatly.  Depending on what you have on hand, you can use beet tops, spinach or any nutritious fresh greens.  I often use dried seaweed — as this is the only way I find it palatable!

If  you are interested in more Vegan Smoothies, check out my mini website:  Easy Healthy Smoothie Recipes

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Chocolate Chip Cookies (with secret ingredients!)

Posted June 8, 2013 By Sandy

Chocolate Chip Cookies are my favorite cookies.  Any variation of this favorite is alright with me!!

While cruising the web, I found this delicious SPECIAL recipe — even the pictures looked good enough to eat.  The recipe is from Marie and Josh and posted on their Two Peas and Their Pod blog.

What makes these cookies special is two things:

  • No flour, eggs, butter, and very little sugar.
  • Contain peanut butter, bananas and Gluten Free oats.  All yummy ingredients!

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Chocolate Chip Cookies (with secret ingredients!)

Chocolate Chip Cookies (with secret ingredients!)

Ingredients

  • 3 large, very ripe bananas, peeled
  • 1/2 cup creamy all-natural peanut butter
  • 1 tablespoon coconut oil, slightly warmed, but not melted
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups gluten-free oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 3/4 cup vegan chocolate chips
  • Directions:

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  2. In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
  3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
  4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
  5. Note-If you don't need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.
http://glutenfreeveganliving.com/chocolate-chip-cookies-with-secret-ingredients/

I love the sounds and look of this recipe.  Of course, it contains LOTS of my favorite ingredients!

Of course, I would use Coconut Nectar rather than agave syrup — just because I like it better and because I have heard too many conflicting stories about agave syrup.

Well, heading to the kitchen to make a batch …. how about you?

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