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Mexican Style Cowboy Caviar

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.

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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Vegan Salad Dressings

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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Cashew Mushroom Gravy

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!

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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Vegan Smoothie Recipe

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.

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!)

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!

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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Coconut Cream Chocolate Gateau for Mother’s Day!

Looking for a wonderful Mother’s Day dessert! How about Coconut Cream Chocolate Gateau? (In case you are not familiar with the word Gateau, it is German word for a rich or fancy cake.)

You probably will not believe me when I tell you that not only is this cake makes from all raw ingredients, it is also a cakes full of healthy ingredients.

The original recipe is from Pamela Vinten’s and is included in her “Amazing Gluten-Free Chocolate” ebook.

Coconut Cream Chocolate Gateau

Coconut Cream Chocolate Gateau

Ingredients

    Chocolate Fudge Ingredients
  • 1 cup almonds
  • 1 cup walnuts
  • 1 ¼ cup pitted and soaked dates
  • ¼ cup cacao powder
  • ½ tsp vanilla
  • Coconut Cream Ingredients
  • 3 cups desiccated (fine) coconut
  • ½ cups coconut oil – melted
  • ¼ cup tahini
  • 1/8 cup maple syrup
  • ½ cup agave
  • 1/3 cup water
  • Frosting Ingredients
  • 1 ½ avocadoes
  • ½ cup pitted and soaked dates
  • ¼ cup cacao powder
  • 1 tablespoon agave
  • 1 tablespoon coconut oil

Instructions

    Fudge Instructions:
  1. Process nuts to a fine texture.
  2. Add cacao powder, vanilla and dates and process until the mixture comes together
  3. Line a 15cm (6in) diameter tin with cling wrap. Press 1/3 mixture into base
  4. Coconut Cream Instructions:
  5. Combine coconut with the water.
  6. Add rest of ingredients and mix well
  7. Spread ½ on top of chocolate fudge layer
  8. Take ½ of remaining chocolate fudge and form into a round the same diameter as the tin. Carefully place on top of coconut cream and pat down
  9. Spread with remaining coconut cream
  10. Form another round with the remaining chocolate fudge and again carefully place on top of coconut cream layer
  11. Place in fridge overnight to set
  12. Frosting Instructions
  13. Process all ingredients except oil to a creamy mousse like consistency
  14. Add oil and process to combine. Adjust sweetness if necessary
  15. Frost sides and top of cake, reserving some frosting for decoration
  16. Store in an airtight container in the fridge
http://glutenfreeveganliving.com/coconut-cream-chocolate-gateau-for-mother/

If you like this recipe, you will love  Pamela Vinten’s “Amazing Gluten-Free Chocolate” ebook.  Not only are ALL her recipes Gluten Free and (mostly) vegan, they are also raw and healthy!!

Here are some of the wonderful features you will find in her ebook:

–Pam’s recipes do nAmazing-Gluten-Free-Chocolateot contain any grains at all .. . They are all totally gluten free

–None of Pam’s recipes use processed foods…. In fact they only use natural whole foods as mother nature intended

–None of the recipes include Milk, so avoids the problem of lactose or casein intolerance often associated with celiac disease.

–The recipes are high in anti-oxidants to support good health

–The raw chocolate in each recipe is sweetened with agave or maple syrup. (Or you can use coconut nectar)

–Many recipes use coconut oil which has earned the title “the healthiest oil on the planet” and it is also “fat burning”

Check out the “Amazing Gluten Free Chocolate ebook (and enjoy guilt free desserts)!!

 

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Spring Veggie Salad

Raw salads are the best way to eat veggies, so, today, I am sharing of my favorite raw salads: Spring Veggie Salad.  One of the reasons I like it so much is because you can alter it based on the veggies you have on hand at the time.  Or you can add or subtract any of your favorite (or not so favorite) vegetables.  Could probably also call this the End of the Summer Veggies Salad!!

The recipe below lists the veggies I used — because that is what I had in my refrigerator at the time.

Spring Veggie Salad

Spring Veggie Salad

Ingredients

    Raw Salad Ingredients:
  • 1 cup broccoli, cut into small pieces
  • 1 cup asparagus, cut into pieces
  • 1 cup sugar snap peas, cut in half
  • 3/4 cup mushrooms, sliced
  • 1 cup zucchini, sliced and cut in half
  • 3/4 cup carrots, sliced
  • 1 large tomato, cut into small chunks
  • 3/4 cup raw pumpkin seeds
  • For the dressing:
  • 3/4 cup gourmet Italian (or apple cider) vinegar
  • 3/4 cup olive oil
  • 3/4 cup Xylitol (or your favorite sweetener)

Instructions

  1. Chop all the veggies and place in a large bowl with a tight fitting lid.
  2. Mix vinegar, oil and sugar into a microwavable bowl, and microwave for 2-3 minutes until all the sugar is dissolved. Allow dressing to cool.
  3. Mix dressing into bowl of veggies, seal the bowl and gently shake the bowl to mix the dressing into the veggies.
  4. You can serve at once or allow to marinade in the refrigerator to mix the flavors.
http://glutenfreeveganliving.com/spring-veggie-salad/

Quantities of the veggies can be altered according to your tastes or veggies you have on hand.

I took this salad to a church potluck and it was a huge hit (actually, I was hoping to have some leftovers to take home, but they finished it off!!).

Can you think of substitutes for this recipe that would make it even better?  How about adding avocados?   You can also try some of the following:

  • Green onions
  • Cauliflower
  • Celery
  • Green or wax beans
  • Kohlrobi
  • Beets
  • Summer squash
  • Peas
  • Radishes
  • Baby corn
  • Artichoke hearts
  • ??????
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Fajitas — Gluten Free Vegan Style

Fajitas are one of my favorite Mexican dishes (who am I kidding, MEXICAN style food is ALWAYS my favorite dishes!!)  Mexican food is so easy to adjust to Gluten Free Vegan Style …. and I love the Mexican flavors:  avocados, tomatoes, chilli peppers (not too strong, please!), black olves and black beans ….. and now that Gluten Free tortillas are available, I am in heaven!!

My husband and I have a Mexican dish at least once a week.  This week I fixed Fajitas.  Here is my quick and easy recipe:

Fajitas — Gluten Free Vegan Style

Fajitas — Gluten Free Vegan Style

Ingredients

  • 1-2 Tbsp coconut oil
  • 1 medium onion, cut in strips
  • 1 medium to large bell pepper, cut in strips
  • 2 large portabello mushrooms, cut in strips (you can use any sliced mushrooms, but portabellos are the best!)
  • 2 roma tomatoes, cut in strips
  • 1-2 tsps of salsa seasoning (or your favorite Mexican seasoning)
  • Gluten free 'flour' style tortillas
  • Toppings: vegenaize, guacamole, fresh cilantro, salsa or picanta sauce

Instructions

  1. Melt coconut oil in large skillet or Wok style pan.
  2. Add onions and peppers and cook until veggies begin to limp.
  3. Add mushrooms and cook until veggies are soft but not cooked all the way through
  4. Add seasoning and tomatoes and cook for about 1-2 minutes.
  5. In the meantime, warm the tortilla in the microwave for about 15-30 seconds or fry briefly until pliable.
  6. Add veggies and toppings.
http://glutenfreeveganliving.com/fajitas-gluten-free-vegan-style/

Of course, there are many variation to this recipe.  Other options are:

  • Jalapeno or habenero peppers is you like your Fajitas hot
  • A mix of red, green and/or yellow bell peppers
  • Corn or beans to the veggies
  • Top with olives and avocado slices
  • Add vegan cheese and/or sour cream

My favorite Gluten Free ‘flour’ tortillas are made by Rudi, but any GF tortilla will work including listed below.  (Also, some seasoning suggestion as well):

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Vegan Taco Salad

Vegan Taco Salad is one of my favorite salads — and favorite Mexican style dish.  This dish is high in protein making it very fulling as well as delicious.

I have seen taco salads make in numerous different ways, but most contained either meat or flour tortilla sheet — which, of course will not do!  After some experimenting, I have developed the following recipe:

Vegan Taco Salad

Vegan Taco Salad

Ingredients

  • Mixed Lettuce Greens
  • Several cilantro leaves, stems removed
  • 1 small Roma tomato, chopped
  • Small can of sliced black olives
  • 1/2 avocado, cut in small cubes
  • 1/4 to 1/3 cup cooked black beans
  • 1/4 cup bell pepper, optional
  • 1 green onion, optional
  • 1/4 cup cooked corn, optional
  • Several corn chips, crushed into smaller pieces
  • Ranch style dressing
  • Picanta or taco sauce

Instructions

  1. Shred lettuce and cilantro into serving bowl or plate.
  2. Add remaining vegetables and beans.
  3. Pour dressing and sauce over the salad.
  4. Add crushed corn chips.
http://glutenfreeveganliving.com/vegan-taco-salad/

If you like your salads spicy, add some salasa seasoning.

If you like heat in your salads, add some chopped jalapeno peppers.

For the salad dressing, I make my own.  Here is my special recipe:

Fill a pint jar 2/3 to 3/4 full of grapeseed Vegenaise
Add 1-2 Tablespoons of extra virgin Olive Oil
Add 1-2 Tablespoons of coconut aminos
Add your favorite seasoning (I often use a garlic herb seasoning)

Shake jar well.  
If the dressing is too thick, add a tablespoon of two of water.

You could also add taco sauce to this salad dressing in place of the coconut aminos.

 

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Veggie Stir Fry

Becoming Vegan was pretty easy for me.  I have always loved vegetables — I was one of those strange kids would would rather eat a salad than most anything else.  As an adult, I have extended my menu beyond the salad into Veggie Stir Fry amongst other veggie dishes.

Veggie Stir Fry is easy to make and does not need any special ingredients!  Usually, I just use what veggies I have on hand.  However, I will list my basic recipe:

Veggie Stir Fry

Veggie Stir Fry

Ingredients

  • 1-2 Tbsp Coconut Oil
  • 1/2 large onion, cut into strips
  • 1-2 potatoes, cut into rounds, and cut in half again
  • 1/2 sweet potato or yam (a whole one if they are small)
  • 1-2 carrots, sliced
  • 1-2 stalks of celery, cut up with leaves included
  • 1/2 zucchini, sliced

Instructions

  1. Heat coconut oil in wok or large fry pan.
  2. Add ingredients in order list, putting zucchini aside.
  3. Stir on medium high heat for a couple minutes while you add all the veggies
  4. Turn heat down to medium low and cover for about 7 minutes
  5. Stir well and add zucchini, cover and cook another five minutes
  6. Uncover and cook until veggies are done to your liking and serve!
http://glutenfreeveganliving.com/veggie-stir-fry/

This recipe is very versatile because you can add any vegetables you have in your refrigerator and pantry.  Some of the other veggies I have used:

  • Sliced Mushooms
  • Summer squash
  • Bell Peppers
  • Spinach
  • Kale
  • Cabbage
  • Cauliflower
  • Broccoli
  • ??????

Sometimes, I have even added pre-cooked beans and/or lentils to add more protein.

Now, how is that for an easy nutritious dish?

 

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