Gluten free Pizza dough (egg-free)

I've been using Gluten Free on a Shoestring's gluten free pizza dough for quite a while now.  It makes a great pizza.  The dough is more like a normal pizza dough. Many of the gluten free doughs have eggs, but this one doesn't!

Here's how I make it:

1 C brown rice flour
1/2 C potato starch
1/2 C tapioca starch
1.5 tsp psyllium husk powder
2 tsp yeast
1 tsp salt

Knead in:
3/4 C warm water
3 TB olive oil

Cover with plastic wrap and let rise for 1 hour. If you are using it later, stick in a ziplock back and refrigerate.

Cut into two and roll out to make 2 pizzas

Blind bake at 400 F for 7 minutes

Add toppings. I like to shortcut use tomato paste or canned tomato sauce (and sometimes oregano flakes). I go light on the cheese, and heavy on sliced mushrooms and black olives as well as baby spinach.

Bake another 7-10 minutes at 400 F.  Enjoy with a side salad.


Vegan Baked Potato (with creamy hemp dressing)

I enjoy baked potatoes, but usually they need lots of butter and yogurt (or sour cream) to taste good. This time I tried baked potatoes with a vegan dressing and it was amazing! Tangy, creamy, salty, delicious. My new favorite way to eat baked potatoes.  It's too bad I didn't snap a photo.


Pick out one russet potato per person. Poke with a fork. Bake at 350 F for an hour, until soft in the inside and crispy on the outside.

Make (or buy) some spicy tomato salsa.  I like a spicy version of my canned roasted salsa.

Make ultra creamy hemp dressing from Oh She Glows.

Cut open the roasted potatoes, sprinkle with salt and drizzle over the hemp dressing. Add cut tomatoes, sliced avocado, spoon some salsa on top, and optionally drizzle a little more hemp dressing over it. Devour!


Gluten free Blueberry pie

I love pie. Always have.  It's prime Blueberry season. I have already picked a few flats, and look forward to picking more.

Prepare gluten free pie crust using this recipe from Gluten free on a shoestring, just omit the sugar.  Mix together with your hands, rubbing and breaking the butter until it's in small pieces:

2.25 gluten free flour (I used a mixture of one part tapioca starch to two parts brown rice flour)
1 tsp xanthan gum or psyllium husk powder
1/2 tsp baking powder
1/2 tsp kosher salt
10 TB butter, cold

Now add and mix until combined: 1/2 C to 3/4 C iced water

Chill for 30 minutes or more in the fridge. Roll out using two sheets of wax paper, form it in pie pan. Chill it again.

Mix these together and pour into chilled prepared pie crust:
4.5 - 5 C washed blueberries (approximately 2 pints)
1/4 C gluten free flour
<=1/4 C sugar
dash of vanilla extract 
dash of lemon juice 

Prep the crumb topping but blitzing in food processor, until chunky:
1/4 C sugar
1/2 C gluten free flour (rice flours are nice and crispy texture)
1/3 C butter

Sprinkle over the top of the pie. Bake at 375 F for around 40 minutes, or until done/browned on top and bubbling.

Blueberries make a great hand pie or turnover.  I used the pie crust and stuck a few blueberries (nothing else) and then closed up the pie dough. Cooked it for 15 minutes (?) until browned. Yum.


Gluten Free Oatmeal Raisin Cookies

I was inspired by this recipe, and simply subbed in gluten free flour blend.  I haven't tried 'em yet, but hubby says they are good!

Next time, if I need a vegan recipe, this one looked good.


Cream together with mixer:
1/2 C butter (soft)
1/2 C brown sugar
1 egg

Now add:
3/4 C gluten free flour blend (I use brown rice flour, tapioca starch, potato starch)
1 tsp xanthan gum
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

Fold in:
1 C rolled oats/oatmeal
1/2 - 3/4 C raisins

Scoop unto cookie sheet. Consider chilling dough to limit spreading while they cook.

Bake 12- 14 minutes at 350 F.


Muligatawany soup

I like this soup as it is hearty vegan soup with red lentils (masoor dal), carrot, apple and coconut milk. And it is easily made in the winter since I can get carrots and apples still. I took this base recipe and modified it to be vegan.   I like it so much I'm on my second making of it in the span of 2 weeks!


1 yellow or white onion
2-3 carrots
1 large apple (or 2 smaller apples)
grate 1 TB ginger
grate or mince 3 cloves garlic

Saute the onion and carrot with olive oil until softening.  Add ginger, garlic and the following spices, stir and cook 60 seconds until fragrant:
1 TB garam masala
1 tsp cumin
1/2 tsp paprika
1/2 tsp turmeric
pinch cardamom
pinch black pepper

Now add pureed tomatoes (I use my home canned tomatoes, or you can use tomato puree, or tomato paste + water), stir, scraping up the bits from the bottom of the pan.

Add 1/2 C red lentils (masoor dal) and stir. If you need more water to cook the lentils, add it. Cover and cook at a simmer until done, 20-30 minutes.

Blend some of the soup and return to the pan.

Add coconut milk and heat through (but not boiling). Season with salt.

Serve with basmati rice.


Gluten Free shortbread

From "how can it be gluten free" book by America's test kitchen, but the original recipe had more sugar. And it did not use the rice pulp, instead it used 2 C gluten free flour. And since it was flour, it held more butter, so the recipe called for 14 TB butter.


In food processor combine:
1 C rice pulp (from making rice milk), or use another cup of gluten free flour
1 C gluten free flour (I use a mixture of brown rice flour, tapioca starch, and potato starch)
1 tsp xanthan gum
1/3 C sugar
1/2 tsp salt

Now add: 10 TB cold butter cut into chunks
Process until the butter is evenly combined.

Preheat oven to 400 F

Pat the dough into a 9" circular pyrex dish.  Use a small biscuit cutter to remove a circle in the middle.  Pat the extra dough from the circle into the remaining area, and smooth the top.

Lower oven temp to 250 or 300 F
Bake for 20 minutes

Score with a knife and poke holes with fork

Turn off heat, let it remain in oven while turned off for an hour.

Sweet Lemon Salad (vegan)

I fell in love with this salad from the Sweet Lemon vegan bistro restaurant, and I find myself always wanting to eat more than even the large portion size.  I think I'm finally getting close to their delicious salad.

Make cucumber silken tofu dressing.

Marinate 1 - 1.5 C dry soy curls in hot water with 1 TB soy sauce. Let sit and rehydrate for 5-10 minutes. Strain out excess moisture.

Shred carrots

Wash, dry and chop lettuce

Preheat a saute pan on high. Once hot, add 1 TB coconut oil and swirl to coat pan.

Add the soy curls. Let cook on each side until browning a bit.

Add 1-2 TB soy sauce, little bit of rice vinegar and a little bit of brown sugar. Toss to coat.  Use a little hot water on the pan if the soy curls are sticking too much, scrape up the browned bits.  Once warmed through and a little crispy in spots, pour out into a bowl.

Arrange salads with lettuce, carrot shreds, generous globs of dressing and top with the hot soy curls.


Ginger Spice Candied Walnuts

These are just ever so sweet, with a little bit of heat from the cayenne and ginger.  Very tasty and snackable.

Whip 2 egg whites until foamy and soft peaks.

Toss the beaten egg whites with 8 oz walnuts (or pecans) in a large bowl.

Now add:
2 TB brown sugar
1 TB ground ginger powder
1/4 - 1/2 tsp cayenne powder (depends on how spicy the powder is)
pinch salt

Bake 10 minutes at 350 F. Use a spatula to turn the nuts over, bake another 10 minutes.  Let cool.
Store in an airtight container.


Chris' Grainola Bars

I was inspired by several cookbooks with various recipes for granola bars. It's apparently the "it" thing to do these days.  Needed one without chocolate or nuts (low in nickel), so I combined several ideas, mainly coming from the Kitchn. These are vegan as long as you use brown rice syrup, maple syrup or agave.  Great for roadtrips, keeping in the pantry for snacks, lunch boxes or while running errands.


Mix in a large bowl:
1.5 C oats
1 C crisped rice cereal
1/2 C millet (optional)
1/2 C dried cranberries
1/4 C dried goji berries
1/2 C shredded coconut

Warm in the microwave:
1/2 C brown rice syrup (or use honey or maple syrup)
1 tsp vanilla extract
1/4 tsp salt

Mix wet and dry together.

Press into a 9x9 pyrex pan (I used waxed paper to keep my hands clean).  Really press it together (better chances of cutting into clean squares later). 

Bake at 325 F for 20 minutes.

Let them cool overnight before trying to cut into squares/rectangles. I cut half the pan while warm and they fell apart into crumbs. The other half of the pan, I conquered the next day, and they had hardened so that they could be cut into these nice rectangles!
Store in an airtight container.


Vegan Cucumber Creamy Dressing (like Sweet Lemon restaurant)

I fell in love with the salad at Sweet Lemon. It is greens, grated carrot, sautéed soy curls (in a teriyaki type sauce) and this wonderful vegan creamy dressing that they call "creamy cucumber".

I searched several websites (like this one and that one) and experimented in the kitchen.

Don't worry that this makes such a large quantity, it's the kind of dressing you glob all over the greens so two large salads can easily use up 1 C of dressing.


In food processor with grating disc, grate 1 medium size cucumber.  Toss cucumber shreds with 1/2 tsp salt. After a couple minutes, strain and press out the extra liquid.

In the emptied food processor with the S blade, combine:
1 box silken firm tofu
3 TB lemon juice
0.5TB to 1 TB white wine vinegar
1/2 tsp salt
1/4 tsp ground black pepper
3 garlic cloves
1 TB grated white or yellow sweet onion 
2 TB olive oil
2 tsp dijon mustard
1 TB agave or maple syrup (or more to taste)

Once silky smooth, add approx 1 TB dried or fresh herbs.  I like the Parisien herbs from Penzey's, or you could use marjoram, basil, thyme, dill.

Add the grated drained cucumber. Pulse to combine.

Taste and adjust seasoning.  If it tastes too astringent, you might need more agave.  Surprisingly this dressing needs more sweetness than I am accustomed to adding to dressing, but that's what it took be as craveable as the restaurant's version.

Chill and serve.