Gluten Free Vegan Living

If you are like me, there are some things, like No-Bake Cheesecake Bars, that I really miss since going Gluten Free and Vegan.  So I notice when I find a Cheesecake recipe will fit into my special diet.  After all, why should be go without all the good tasting stuff just because we chose to eat healthier?

Chef Amber Shea has developed the perfect solution in our featured recipe …..  (Check out her link to see the full recipe.)

Photo courtesy of Chef Amber Shea

Does this look absolutely delicious??

I would think  coconut nectar could replace the maple syrup, if you wanted.  And any nut — pecan or walnuts especially — could be substituted for the almonds.

Make sure to access the original recipe as Chef Amber shares lots of photos to help make this wonderful dessert a success!

I am a big noodle lover  even after I changed my diet to Gluten Free noodles.  I find that there are some many good Gluten Free noodles available — each with their own wonderful distinct taste.  So of course, I was excited to find this Gluten Free Sesame Noodle recipe on Chef Amber Shea’s blog.

Almond Butter Sesame Noodles

In the picture above, Chef Amber has served the Sesame noodles over soba noodles, but  any spaghetti style noodles would work (check out the list of substitutions — including veggie noodles — on her original post).  And since I cannot eat almonds, I would use Peanut butter rather than almond butter — making sure my peanut butter did not include extra ingredients like sugar!!

Check out Chef Amber’s original recipe for more substitutions to this nutritious and versatile dish!

If you are like me, you are looking for ways to include more nutritious greens, like Kale, in your diet.  Kale is an excellent source of beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium.  I use it in smoothies, but I have been told that it makes really good tasting ‘chips’.

So imagine my delight to find this recipe for Apple Cinnamon Kale Chips.  Originally posted by Chef Amber Shea from her cookbook, Practically Raw, where she devoted an entire chapter to Kale Chips!!

Make sure to check out Chef Amber Shea’s original post to check out all the different tips and substitutions she offers on this recipe!

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I have always wondered how to make Kale Chips — and then I stumbled across this Pizza Flavored Kale Chips recipe.  Sounded really interesting and the author, Chef Amber Shea, includes LOTS of photos in her post!

Look at all those nutritious ingredients!  I’ll have to try this recipe for sure!!

Pizza Kale Chips

dairy-free, egg-free, gluten-free, grain-free, soy-free, nut-free, sugar-free, raw

1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
1/4 cup hempseeds
1/4 cup nutritional yeast
1/4 cup sundried tomatoes, soaked for 30 minutes and drained
1/2 large red bell pepper, seeded and chopped
1 clove garlic, peeled
2 tablespoons lemon juice
2 tablespoons filtered water
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper (optional)
1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)

Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.

In a large bowl, combine the kale and the pizza sauce. Use your hands to massage the sauce all over the kale, making sure it’s coated completely.

Make it Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 hours or overnight, until crisp.

Make it Baked: Preheat the oven to 300°F and grease a baking sheet with coconut oil. Arrange the kale in a single layer on the baking sheet and bake for about 15 minutes. Remove the pan from the oven and use a fork or spatula to carefully flip the kale chips over (it’s ok if you miss a few). Bake for 5 to 10 more minutes, watching carefully to make sure the kale doesn’t burn, then remove from the oven and let cool completely.

READ FULL POST — plus check out her pictures

If you like this recipe, you might want to purchase Chef Amber Shea’s cookbooks below: