Recipes

Category

Currently showing posts tagged egg free

  • Blueberry Breakfast Bread

    Today I share with you a brand new recipe I just whipped up on a whim. Sitting on our deck, dreaming about the fresh blueberries I had just picked up, and all of a sudden it hit me: blueberry bread! To be fair, this is somewhere between blueberry bread and blueberry cake, but it has just the right sweetness (with no refined sugar), the right crumb (see above), and is unbelievably moist (especially for gluten-free baked goods that sometimes suffer in that department). It is without a doubt one of the best vegan, gluten-free sweet treats I have made, and to top it off, so simple. It's a really basic recipe, so feel free to add more cinnamon, nuts, extra fruit, crumbs, etc, and know you can use ANY berry or fruit and it would be delicious.


    Blueberry Breakfast Bread

    9"x9" pan

    Prep time: 5-10 minutes Bake time: 20 min

    Ingredients:

    2 cups Bob's Red Mill Gluten-Free All Purpose Flour (or wheat flour)
    1 Tbsp baking powder
    1/2 tsp salt
    1 tsp cinnamon
    1 1/2 tsp vanilla extract
    1 cup non-dairy milk (I used almond)
    1/2 cup maple syrup
    1/3 cup oil (I used avocado, but any neutral oil or melted coconut would be ok)
    1.5 cups fresh blueberries


    1. Preheat oven to 400 degrees, and lightly oil square 9"x9" baking pan. Mix all dry ingredients in a mixing bowl. Add all wet ingredients and stir together just until most lumps disappear. Add blueberries and stir to fold in.

    2. Pour into baking pan and bake for 20 min (9"x9" pan) to 30-40 min (loaf pan) or until knife inserted into center comes out clean, and top is golden brown. Let cool before cutting, and enjoy!

  • 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!

  • Peanut Buttery Sandwich Cookies

    If you are a peanut butter fan like me, you should definitely double this recipe and make an extra batch. If you’re not a peanut butter fan you should absolutely make these with almond, cashew, or sunflower seed butter instead. Really buttery and not-too-sweet, these are full of healthy fats and protein from the nuts, important omega 3s from the flax meal, and body soothing benefits from the coconut oil. They are 100% vegan, no eggs or dairy here, and gluten-free if you use gluten free flour and oats (which I did-but you don't have to). You can use any nut butter to make these, and add in other additions (like chocolate chips, nuts, seeds, etc) as you see fit. Very nice breakfast on the go or after school (or pre/post workout) snack.


    Peanut Buttery Sandwich Cookies

    Makes 7 Sandwiches or 14 cookies

    Prep: 10 minutes Cook: 12-15 minutes

    Ingredients:

    1/2 cup coconut oil
    1/3 cup creamy peanut butter + 1/2 cup for filling
    1/3 cup brown sugar
    2.5 Tbsp vanilla extract
    2 Tbsp flax meal
    1/4 cup water
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 tsp cinnamon
    3 Tbsp rolled oats
    1 cup all purpose flour (gluten-free or wheat)


    1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

    2.  In a medium bowl combine coconut oil, 1/3 cup peanut butter, and brown sugar and cream together using a fork.

    3. Add vanilla extract, flax meal, and water and mix well to combine.

    4. Add salt, baking soda, cinnamon, oats, and flour and stir well to incorporate.

    5. Roll into golf ball sized balls and place on parchment paper. Gently flatten with the palm of your hand. Leave a few inches between each one.

    6. Bake for 12-15 minutes until turning golden and lightly crisped on bottoms.

    7. Remove from oven and let cool thoroughly, 10-15 minutes, before filling. Once cool, gently coat the bottom of one cookie with a tablespoon or so of peanut butter and spread with a butter knife. Attach second cookie and gently press to adhere. Enjoy!

  • Black Bean and Orange Breakfast Tacos

    These tasty little black bean and orange breakfast tacos are protein packed, filled with veggies, and super fresh tasting from a hint of freshly squeezed orange juice. If you make the bean filling ahead of time and pre-slice your tomatoes, you will cut preparation time down to under five minutes! The filling is a combination of sweet onions, crimini mushrooms, fresh corn,  black beans, and freshly squeezed valencia orange juice. Set in a toasty corn tortilla and topped with fresh arugula and chopped tomatoes these are heavenly. Play with the filling and topping ingredients once you have the structure down. Avocado would be great, as would chopped red pepper. These would make for a lovely brunch as well!


    Black Bean and Orange Breakfast Tacos

    Makes: 4 Preparation time: 5-10 minutes

    1/2 cup black beans
    1/2 cup onion, thinly sliced
    1/2 cup chopped mushrooms
    1/2 cup fresh corn kernels (or frozen)
    2 Tbsp orange juice (freshly squeezed if possible)
    1/4 tsp sea salt
    1/4 tsp chili pepper
    1/4 tsp paprika
    1/8 cup nutritional yeast
    freshly ground black pepper
    1 package corn tortillas
    1 ripe tomato, diced
    1/2 cup fresh baby arugula (or lettuce)
    1 avocado, thinly sliced (optional)


    1. In a skillet with a bit of oil, saute onions, mushrooms, fresh corn, and black beans for 4-5 minutes until onion is soft. Add nutritional yeast, salt, pepper, chili pepper, paprika, and orange juice and mash with a potato masher. Set filling aside in a small bowl.

    2. Wipe out skillet, add 1 tsp of oil and heat corn tortillas on each side.

    3. Fill each tortilla with a bit of greens and bean filling. Top with tomatoes and avocado if using. Enjoy!


  • Fourth of July Berry Crumb Pie

    Here I have your go-to July 4th party pleaser, pure magic in a pie plate. Stuffed with layers of organic blueberries, strawberries & rhubarb, this pie tops them all. Your fourth of July will never again just be about BBQ and sparklers. So go to the store, get these simple ingredients, and spend about 1 hour making this pie. It is easy to prepare, and breathtakingly delicious. Your friends, family, and BBQ mates will adore you (especially since it's vegan, gluten and soy-free-which means most everyone can eat it, and no one will know the difference) Looks like a long recipe, but it's really not. You can simplify by using only one berry filling (just double the filling recipe), or making it with wheat flour (leave out the xanthum gum). Very easy, enjoy!

    Fourth of July Berry Crumb Pie

    Crust:
    1 1/4 cups Bob's Red Mill Gluten-Free Flour Blend
    1/4 tsp xanthum gum
    1 tsp sea salt
    2 tsp sugar
    1/2 cup coconut oil
    1/8 cup water (or as needed)

    Blueberry filling:
    1 lb fresh blueberries
    1/2 c brown sugar
    1/4 tsp sea salt
    1/2 tsp cinnamon
    1/3 cup white rice flour
    juice from 1 lemon

    Strawberry Rhubarb filling:
    1 lb fresh strawberries (de-stemmed, sliced)
    1 piece rhubarb (about 1 cup, diced)
    1/2 cup brown sugar
    1/4 tsp sea salt
    1/3 cup rice flour
    juice from 1 lemon

    Crumb:
    1/2 cup Bob's Red Mill Gluten Free Flour Blend
    1/4 cup sugar
    1 tsp cinnamon
    1/4 tsp salt
    1/8 cup coconut oil

    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 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. On the stove heat two medium pots or deep skillets. To one add all of the ingredients for the blueberry filling, and to the other all of the ingredients for the strawberry filling. Bring each to a low boil, stir well and let simmer on low heat, covered, for about 15 minutes until fruit breaks down and it is thickening, remove from heat and let cool on stovetop.

    4. Meanwhile, place dough in oiled pie pan and use your hands to press it into the place. You want it to be about 1/4" thick and evenly spread out. Use your fingers to shape the rim so it looks nice. Poke a few holes in the bottom with a fork and pre-bake in oven for 10 minutes while fillings continue to cool.

    5. Make the crumb topping by mixing all the dry ingredients in a small bowl, adding the coconut oil, and mixing it gently with your fingers until crumbs form, set aside.

    6. Remove crust from oven, fill with blueberry filling, then strawberry on top. Sprinkle with crumbs and cover with foil. Bake at 350 for 15 minutes, then remove foil and bake another 5-10 until crust is golden and crumbs have crisped up. LET COOL THOROUGHLY before serving! Serve alone or with a scoop of your favorite vegan vanilla ice cream. Happy 4th!