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  • Strawberry Rhubarb Crumb Pie

    Fresh sweet strawberries and tart rhubarb fill a buttery gluten-free crust, topped with an oat and brown sugar crumb topping…need I say more? You can easily use wheat flour instead of the gluten-free flour if you prefer, simply sub it in 1:1 and leave out the xanthum gum (only used to help bind gluten-free baked goods)  The ingredient list and steps look really intense, but trust, me it’s not. Most of the ingredients are used in all three parts of the recipe so it’s actually quite simple. You can leave out the crumb topping if you want to save a few minutes, still delicious with or without. We harvested this rhubarb from the garden at our new home, and baked it into this pie a few hours later, so it was extra sweet. I hope you enjoy it too!


    Strawberry Crumb Rhubarb Pie
    Makes: 9" pie
    Prep: 20 minutes Cook: 45 minutes

    Ingredients:

    Crust:

    1 1/4 cups Bob's Red Mill Gluten-Free Flour Blend
    1/4 tsp xanthum gum
    1/2 tsp salt
    1/2 cup coconut oil
    1/4 cup cold water, more as needed

    Strawberry Rhubarb filling:
    1 lb fresh strawberries, de-stemmed and diced
    1 large or 2 small pieces rhubarb, about 1.5 cups, diced
    1/2 cup brown sugar, or equal parts sweetener of choice (if liquid sweetener, increase corn starch)
    3 Tbsp Bob's Red Mill Gluten-Free flour blend, or corn starch
    1/4 tsp salt
    1 Tbsp lemon juice

    Crumb topping (optional)
    1 cup rolled oats (gluten-free if preferred)
    1/4 cup Bob's Red Mill Gluten-Free flour blend
    1/2 tsp salt
    1/2 tsp cinnamon
    1/4 cup brown sugar, or sweetener of choice
    2 Tbsps coconut oil
    1 Tbsp lemon juice


    1. Begin by preheating oven to 350 degrees and lightly oiling a pie plate with a bit of coconut oil.

    2. Make your dough in a medium mixing bowl, combine all dry ingredients, whisk together. Add coconut oil and cut in with two forks or your fingers until it resembles coarse crumbs. Slowly drizzle in cold water, mixing with your hand, until dough comes together in a moist but not sticky ball. Place in fridge to chill a bit while you make fillings.

    3. In another bowl, combine all ingredients for strawberry filling. Diced fresh strawberries and rhubarb, sugar, salt, flour and lemon juice. Stir well to combine and let rest for 2-3 minutes. If after this time you see liquid pooling in the bottom of the bowl, add 1 Tbsp more flour and stir in. You do not want the filling to be too watery or you will have a runny pie.

    4. Make the crumb topping by mixing all the dry crumb ingredients in a small bowl, adding the coconut oil, and mixing it gently breaking it up with your fingers until crumbs begin to form. Drizzle with lemon juice and toss again to form crumbs.

    5.Place dough in oiled pie plate and press gently in all directions to fill plate evenly, pushing it up the sides as you go. You want a crust about 1/4" thick, it's ok if it doesn't go all the way to the top or if the edges look messy, it's perfect and "rustic" :)

    6. Pour filling in and smooth, top with crumbs, and cover with foil. Bake at 350 for 45 until crust is golden and filling is beautiful and bubbly. You can remove foil for last five minutes to get a nice golden crumb if you like. As hard as it is, LET IT COOL THOROUGHLY before you slice into it. About 15 minutes should do the trick. You will have a perfect spring pie to devour by yourself or with friends.

  • Savory Chickpea Flour Pancakes with Tamarind Syrup

    For those days when you crave a simple savory breakfast, this recipe will have you covered. With just the tiniest hint of Indian infused flavor, these chickpea flour pancakes cover all the breakfast bases and straddle the line between pancakes, omelettes, and veggie crepes. Free of meat, dairy, and eggs, and using only minimal oil, these are high on nutrition and flavor, and pack a satisfying punch. I've included our recipe for tamarind syrup/sauce, which though super easy to make, does take a little prep, mostly in the form of actually having the tamarind on hand. If you do make a batch it will last quite a while in the fridge. Tamarind has a really unique flavor, it's tart and rich, when mixed with a sweetener and some spices it becomes a really unique, wonderful condiment. Most Asian, Latin, and Indian groceries carry it, as well as many mainstream supermarkets (in concentrate/paste form; sometimes fresh). Whatever form you can find, it will work in the sauce. Simply adjust the water and seasoning as necessary to accommodate. The finished chutney should be sweet, tangy, and a tiny bit spicy. If you can't find any tamarind, or want the easier route, look for this pre-made tamarind chutney, which is our favorite, or any tamarind chutney you can find locally. If you want pre-made, just be sure it says "chutney" on the jar, not paste or concentrate, or you will be in for one sour surprise :) If you don't have all of the ingredients for the tamarind chutney, or don't have any pre-made on hand, these pancakes will still be delicious on their own, with a drizzle of Sriracha, ketchup, or any condiment of choice.


    Savory Chickpea Flour Pancakes

    Serves: 1 (Can double recipe)

    Prep time: 10-15 minutes Cook time: 15 minutes

    Ingredients:

    Pancakes:
    3/4 cup of chickpea flour
    3/4 cup water
    1/2 tsp salt
    1/4 tsp cumin, ground
    1/8 tsp cayenne pepper (or more to taste)
    1/4 tsp turmeric, ground
    freshly ground black pepper, to taste
    1/4 cup finely chopped yellow onion
    1 tsp fresh ginger, finely chopped, minced, or grated
    1/4 cup sliced crimini/or white mushrooms (or spinach or chopped greens)
    1/4 cup fresh cilantro, chopped (or parsley)
    1-2 Tbsp medium-high heat oil (avocado, canola, grape seed, refined coconut)

    Tamarind Syrup:
    1/2 cup tamarind paste
    1 cup brown sugar (or 3/4 cup agave, or 4-5 dates)
    1/2 tsp ginger, finely chopped
    1 green chili, finely chopped
    1 Tbsp med-high heat oil
    1/2 tsp cumin seeds, whole
    1/8 tsp asafoetida, also known as hing powder (optional)
    1/2 tsp salt
    1/4 tsp black salt (optional)
    3/4 cup water (more as needed)


    1. If making tamarind syrup from scratch, cook the ginger, chili, and cumin seeds in 1 tablespoon of oil in a small pot until sizzlling. Add remaining ingredients and bring to a low simmer. Let simmer uncovered for about 10-15 minutes until reduced down to a rich brown sauce. When done, strain through sieve into a bowl or jar and let cool. If not making sauce from scratch, proceed to next step.

    2. Prepare you pancake batter by combining chickpea flour, water, salt and all spices in a medium bowl and whisking well until no lumps remain. Let rest while you prepare vegetables.

    3. Add chopped onions, ginger, cilantro, and mushrooms to batter and stir well to combine.

    4. Heat oil in a skillet (non-stick or well-seasoned cast iron is good here), and when oil is hot, add one ladle of chickpea vegetable batter. Swirl pan around to spread batter out slightly. Let cook uncovered for 3-4 minutes on first side until edges begin to dry and curl up a bit. Very carefully, use spatula to lift up and flip over (they can sometimes stick a bit, so just gently lift it up). Cook on other side for 3-4 minutes until cooked through, crispy, and well browned. Repeat with remaining batter.

    5. Serve drizzled with tamarind sauce/syrup/chutney/Sriracha/condiment of choice, and sprinkle with additional cilantro if desired. Enjoy!

  • Multi-grain Waffles 101

    There is something so simple, and versatile, and personalized about making waffles or pancakes. For many of you, it may seem like a complicated and messy process, reserved only for weekends or special occasions. But it needn't be, and here's why. The basic structure of making vegan, gluten-free waffles is actually very simple and they can even be made ahead of time, to a degree. You start with a good gluten-free flour blend, like Bob's Red Mill, to that you add pretty much ANY flour and/or nut or seed meal of your choice, some examples include; buckwheat flour, oat flour, corn flour, corn meal, almond meal, ground walnuts, ground pecans, ground sunflower seeds, and the list goes on. The key is sticking to a basic ratio (which I will give in a minute), mixing your very minimal dry ingredients, and then adding your wet ones. Once you have the basic mix down, you can add crushed nuts, seeds, or fruit if you desire.  The way to make it a head of time, is to have a batch of dry ingredients pre-mixed and kept on hand, that way you can just spoon the needed amount into a bowl, stir in oil and liquid and you're ready to go.  Contrary to public opinion (which douses them in sugary syrup and whipped cream), these are actually very nutritious. Filled with healthy whole grain flours, nuts, seeds, and fruit, these are like the smoothies of the hot breakfast world. They can be made into pancakes if you don't have a waffle maker, and are delicious that way as well. Give them a try!


    Multi-grain Waffles 101

    Vegan and Gluten-free

    Servings: 1

    2/3 cup Bob's Red Mill GF Flour Blend, (or whole wheat flour if not Gluten-free)
    1/3 cup buckwheat flour, oat flour, quinoa flour, corn meal, etc.
    1/4 cup almond meal, flax meal, hemp seeds, any ground nuts or seeds
    1/4 tsp salt
    1/4 tsp baking powder
    1 Tbsp oil
    1/2-1 cup non-dairy milk or water

    Additions: chopped fresh or frozen fruit; like berries, chopped apples, pears, dark chocolate chips, jam, coconut flakes, spices like cinnamon, nutmeg, or ginger.


    1. Whisk dry ingredients together in a large bowl, add oil and liquid (non-dairy milk or water) and stir well to combine. It will be a thick batter.

    2. Heat waffle iron or skillet and lightly oil. Cook batter in waffle iron on med-high heat, or proceed to make pancakes as you normally would, ladling out by the spoonful onto a seasoned skillet, flipping when bubbles appear, and cooking for 30 seconds on other side.

    3. Top waffle or pancakes with a small spoonful coconut oil (in place of butter, yum) or jam, or fresh fruit, or crushed nuts or seeds. Drizzle with a maple syrup if desired (grade B is best, as it contains the most amount of nutrients) and devour!

  • Red Cabbage & Jicama Spring Rolls with Peanut Dipping Sauce

    Most folks who've gone out for Thai or Vietnamese food have had these delicious fresh spring rolls and loved them, and thankfully they're not at all hard to make at home. They're wonderful because they're amazingly versatile, beautiful and nutritious. You can fill them with virtually any vegetable, so long as they're thinly sliced. Additional fillings you can try are strips of fried tofu, sauteed/roasted mushrooms, vermicelli noodles, carrot strips, and avocado. The possibilities are endless. Jicama, if you're not familiar with it, is a most delicious tuberous root vegetable from Mexico. It's flavor is mild, slightly sweet, with a one of a kind texture and crunch. Worth seeking out, it can be found in most grocery stores, or try your local Asian or Mexican market. If you can't find it you can substitute carrot, radish, or broccoli stem strips. The spring roll wrappers can be found in the Asian aisle of most grocery stores, get the 8 or 9" ones. The one thing you do not want to leave out of these guys are the fresh herbs. They MAKE the flavor of these rolls. Any combination of fresh mint, cilantro, parsley, or basil will work, but I'd go with at least two, our favorites being mint and basil. The dipping sauce is easy to whip up, and can be made in larger quantities and stored in the fridge for 1-2 weeks. It's tasty on pretty much everything, and if you're a peanut fan like we are you'll see why. If you make these to bring to a party, make them as close to party time as possible, and cover the plate with a damp paper towel or plastic wrap to ensure the rice paper wrappers do not dry out. These will become a recipe staple for you once you give them a try, they are that good.


    Red Cabbage and Jicama Spring Rolls with Peanut Dipping Sauce

    Vegan, Gluten-free, Soy-free

    Makes 12 rolls

    1 package of "spring roll skin wrappers"
    1 cup thinly sliced red (or green) cabbage
    1 cup thinly sliced cucumber strips
    1 cup thinly sliced jicama (or carrots, radish, or broccoli stems)
    1 cup fresh mint leaves
    1 cup fresh cilantro leaves
    1 cup fresh basil leaves

    Peanut Dipping Sauce
    1/2 cup peanut butter (creamy or crunchy)
    3/4 cup warm water
    1 Tbsp rice or white vinegar
    1 Tbsp sugar or agave syrup
    1 Tbsp coconut aminos, tamari, or soy sauce
    1/2 tsp salt
    1 tsp fresh shallot or onion
    1/2 tsp (or more) fresh thai chili (optional)


    1. Thinly slice all veggies into strips and place in separate clusters on large plate. Remove herbs from stems and add whole leaves to plate as well.

    2. Boil water and fill very wide bowl or pie plate about half way full, let sit for a few minutes to cool ever so slightly. One at a time, soften spring roll sheets by dipping them into the hot water, using your fingers to move them around. Depending on hotness of water, it will take about 2-10 seconds for them to soften. They should be pliable but not mushy and falling apart, think al dente pasta, as they will continue to soften even out of the water. Layer two softened spring roll sheets on top of one another on cutting board (wood works well here) and fill bottom third with a a bit of each veggie and herbs, do not overstuff! Less is more here. Roll up like you would a mini burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. Cut in half and place on serving plate.

    3. In a blender combine all ingredients for peanut sauce and process 10-20 seconds until creamy. Transfer to small bowl and top with chopped scallions or additional chopped chili pepper, if desired.

  • Creamy Tomato Thyme Soup

    Looking for the easiest go-to soup for this winter? Look no further than this bowl of creamy Tomato Thyme. Made with minimal ingredients, anyone can whip this up in no time. Serve with a piece of crusty bread, top with some sliced avocado, or a side of vegan grilled cheese and you'll be in warm creamy tomato infused heaven. Perfect for these cold snowy days everyone seems to be having.


    Creamy Tomato Thyme Soup

    Serves: 4 Prep time: 10 min Cook time: 15 min

    1 28oz can of tomatoes, dices, crushed, or pureed
    1/2 cup coconut milk
    1 medium onion, diced
    3 cloves garlic, chopped
    1/2 tsp salt (or leave out if canned tomatoes are salted)
    1/2 tsp black pepper
    1 tsp fresh or dried thyme
    1 cup water
    1 tsp olive oil


    1. In a medium pot heat olive oil on medium low heat, add chopped onion and garlic and saute lightly for 2-3 minutes.

    2. Add tomatoes, and all remaining ingredients. Simmer on medium heat, covered, for 10 minutes until heated through and fragrant.

    3. Serve as is (chunky) or blend to desired creaminess (recommended), using either an immersion blender, or by transferring to a blender and pureeing in batches. If using traditional blender, be sure to let it cool first.

  • Super Flax Green Bean Fries

    Perhaps one of the easiest (and tastiest) recipes of this summer, these green bean fries are off the charts. Baked in the simplest (and healthiest) crispy coating you can imagine, these are heavenly. I picked these green beans from our garden, preheated the oven to 425, snipped their ends, and threw them in a bowl with some avocado oil, flax meal (yep!), salt and pepper. Flax oil can be compromised by heating to high temperatures, but whole (or ground) flax seeds are heat stable when baked, up to 660 degrees! Flax meal makes delicious nutty coating that is high in much needed omega 3s. Nice alternative to breadcrumbs, and they are naturally gluten-free. Ten to fiften minutes later these were browned to perfection and ready to go. A small bowl of ketchup mixed with a pinch of curry powder, and these are elevated to divine. Give them a try, may become your new go-to for green beans!


    Super Flax Green Bean Fries

    Serves 2-4 Prep time: 5 minutes Cook time: 10-15 minutes

    1 lb fresh green beans, ends snipped
    3 Tbsp flax meal
    1 tsp sea salt
    1/2 tsp freshly ground black pepper
    1 tsp avocado oil (or other high heat oil)


    1. Preheat oven to 425 degrees.

    2. Toss green beans with all ingredients in medium bowl until coated well.

    3. Spread into an even layer on baking sheet, and bake 10-15 minutes until golden brown and crispy.

    4. Prepare dipping condiment of choice, highly recommend curry ketchup (ketchup with pinch of curry powder mixed in). Enjoy!

  • Sunflower Seed Pesto Pasta

    Here in Seattle, we wait all year for the local heirloom tomatoes, fresh basil, and abundance of fresh  fruit to enter the markets. And when it finally does, it's time to really take advantage! This savory, light summer fare is the perfect way to end a workday. It's fast, easy, satisfying, and can be dressed up or down depending on the day. The vegetables included are completely flexible, any of your favorites will work, so be creative with what you have on hand. This dish comes together in no time (though there are a few steps), just get all the ingredients out and follow the steps below, it should take 20-30 minutes to come together. The sunflower seed pesto is spectacular on it's own, and if you don't have time for anything else, at least make this and spread it on some toast. The light nuttiness of the sunflower seeds mixed with the punch of the fresh garlic, and the bright taste of basil is wonderful and really captures the essence of summer. As always, completely vegan, gluten and soy free. Enjoy!


    Sunflower Seed Pesto Pasta

    Serves 2-4 (depending on hunger)

    1 box gluten-free pasta (I used Ancient Harvest quinoa spaghetti)

    Pesto
    1 cup basil
    1/2 c sunflower seeds
    1/4 cup olive oil
    3-4 cloves garlic
    1/4 tsp salt
    1/4 tsp sugar
    1/4 tsp black pepper
    1 Tbsp nutritional yeast
    1 Tbsp fresh lemon juice

    Sauteed Veggies
    1 cup chopped broccoli
    1/2 cup chopped red onion
    1 cup sliced crimini mushrooms (optional)

    Tomato Marinade
    1 cup sliced/diced cherry or heirloom tomatoes
    1/2 tsp sugar
    1/2 tsp sea salt
    1 tsp balsamic vinegar
    1 tsp olive oil


    1. Mix tomatoes with oil, vinegar, sugar and salt in small bowl. Set aside.

    2. Bring water to a boil for pasta. Cook pasta as directed. Drain when al dente.

    3. Sauté veggies on medium heat for 5 minutes in a bit of olive oil. Season with salt and pepper.

    4. in food processor combine sunflower seeds, garlic, basil, salt, sugar, pepper, yeast, oil and lemon juice. Process until creamy, scraping down sides as needed.

    5. Combine pesto with warm noodles, serve topped with sauteed veggies, tomato marinade, and a drizzle of balsamic vinegar if desired.