Gluten free Vegan Blueberry Pancakes (nut-free)

These were quite good, and I didn't have any abnormal sticking to pan problems, beyond that of the blueberries.  It's a double batch based off of this recipe.  Most gluten free recipes use nuts and eggs, so I was surprised how good these were given they are nut-free and egg-free.


Combine and let it set to gel:
2 TB flaxmeal
5 TB water

Mix the liquid ingredients:
2 TB melted coconut oil
2 tsp apple cider vinegar
1-2 TB vanilla extract
1.3 C non dairy milk

Combine the following in a bowl:
1 C brown rice flour
1/2 C tapioca starch
1/2 C potato starch 
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Now combine the liquids and the dry into pancake batter.

Thaw 1 to 1.5 C frozen blueberries.

In a hot pan, melt some coconut oil. Pour some pancake batter into the hot pan, then add a few blueberries on top.

Once done on the bottom, flip pancakes and cook until second side is done.

Enjoy with maple syrup.


Buckwheat Chocolate Granola

After a few years trying to like buckwheat, I think I've finally figured it out.  Buckwheat's mineral-y taste pairs perfectly with chocolate. Pairing it with oats and big coconut shreds helps make the texture a little more fluffy-- buckwheat all by itself is quite dense.

I have made this granola multiple times, and it makes great gifts.  My sister says it reminds her of Cocoa Puffs.  I started with My New Root's recipe, but reduced the sugar and cocoa powder down.

Mix in a big bowl:
3 C oats
1 C buckwheat (raw or toasted/kasha is fine)
1.5 C wide coconut flakes
1 C chopped nuts (walnut, pecan or hazelnut)
1/4 C chia seeds
optional sesame seeds
1/2 tsp fine sea salt

In a smaller bowl or pyrex cup, combine:
1/3 C melted coconut oil
1/3 C maple syrup
2 TB sugar 
1 tsp vanilla extract
1/4 C cocoa powder

Pour the liquids into the bowl with the oats and stir to combine. Make sure you scrape the bottom of the bowl and get it all combined.

Divide the mixture onto two rimmed baking sheets.

Bake at 300F, stirring every 15-20 minutes, until it is done.  You can check doneness by either the coconut flakes or the nuts; toasted but not burnt is what you're looking for.  Total baking time is less than one hour.  I just keep checking on it until it smells and tastes about right.   If you need to leave the house and it's not quite done, you can turn off the oven and leave the granola in there to finish while the oven cools down.


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.