gluten free

Vegan Tomato & Pine Nut Butter Sandwich Spread

Vegan Tomato & Pine Nut Butter Sandwich Spread

I loathe “fresh” winter tomatoes almost as much as I love summer heirlooms. And because I simply cannot exist without this crimson fruit, winter fare must make use of tomatoes canned or frozen at their peak. So when the bleak weather seemingly forever looms, my sourdough foregoes fresh tomato and mayo in favor of this flavorful condiment adorned with pickled banana peppers and calamatas. It tastes great on any sandwich, including grilled cheese, and even makes a delicious quick pizza sauce. Because I often pair with pickled veggies, I usually don’t add vinegar or lemon juice but feel free to opt for it. The acidity offsets the sweetness of the jammy tomato paste.

Gluten-Free Whole Grain Chocolate Chip Cookies

Gluten-Free Whole Grain Chocolate Chip Cookies

Converting my regular Whole Grain Chocolate Chip Cookies into a gluten-free version was not-so-surprisingly easy. The high ratio of oats meant they were already halfway there. And because the fiber in whole wheat inhibits glutinous bonds, that recipe was already poised to overcome a lack of gluten. So, a one-to-one swap, whole grain sorghum for whole wheat, was all that was needed. The excellent moisture retention and natural sweetness of oats can balance out the grit and bitterness of almost any other whole grain. The result is not only an absolutely delicious gluten-free confection but also a tasty way for anyone to diversify the grains in their diet.

Pressure Cooker Steel Cut Oats

Pressure Cooker Steel Cut Oats

For hands-free steel cut oats, I reach for the pressure cooker, make a larger batch and refrigerate for breakfast all week. You can add whatever spices, dried fruit, or nuts you like, but I like to keep this simple with toasted oats, toasted nuts, maple syrup, and just a little nutmeg. Refrain from cooking with milk, sugar, or other additives. They tend to make the oats sputter more and create more mess inside your cooker. Instead, add everything else after cooking.

Vegan Creamy Chickpea Stew

Vegan Creamy Chickpea Stew

This build-your-own-adventure stew is perfect for accommodating in-season herbs and veggies. A light seasoning of ginger, coriander, and turmeric provide a backdrop that lets your fresh herbs take center stage while the pureed squash, nuts, and oil compliment your selections with a creamy touch of decadence. Don’t let the base spices limit you to a solely Indian inspired dish. This is phenomenal with any variety of basil, parsley, chives and lemon balm as well as with cilantro. And if the season limits your options, just go ahead and finish with garam masala. .

Tomato Basil & Feta Omelette

Tomato Basil & Feta Omelette

Fair warning, this is not the least fussy or quickest omelette you’ll ever make… But it’s not, however, needlessly complicated… At least to me. You see, I don’t love eggs. I just don’t, which is great because I like to eat vegan as much as possible. But when tomatoes and basil are plentiful, this omelette is a regular lunch choice. Even with my favorite flavor combo, I still need to minimize the “egginess” and pack ‘em with as much good stuff as possible while still holding together. So, through the years, I’ve constructed a set of steps that achieve not only a tolerable but absolutely lovely omelette.

Espresso Vanilla Cream Soda (WITH INFIZZ FUSION)

Espresso Vanilla Cream Soda (WITH INFIZZ FUSION)

While this is undoubtedly a coffee-forward concoction, the layers of flavor- the espresso, honey, and vanilla- are reminiscent of the complexity of a house-made rootbeer. Add whipped cream or ice cream, and you are nudging into soda float territory. For a vegan treat, try it with coconut whipped cream. But try it without cream too; it’s absolutely refreshing!

VEGAN WHIPPED COCONUT CREAM

VEGAN WHIPPED COCONUT CREAM

With a fat percentage of 18-20% coconut cream does not have a high enough fat content to form and hold fat bubbles. But the addition of coconut oil pushes that percentage to around 30%, which puts it on par with whipping cream. Now, there’s no way around it, coconut cream tastes like coconut. If you abhor coconut, this recipe is not for you. You can, however, downplay its presence by using refined (flavorless) coconut oil. Additionally, utilizing a more flavorful sugar, such as demerara, brown sugar, or even coconut sugar will add a deeper caramel note; introducing layers of flavor will push the individual elements from the spotlight . On the other hand, virgin coconut oil and white sugar will celebrate coconut. Choose your variations to accentuate your dessert or drink.

CHERRIES & CREAM SMOOTHIE SODA (WITH INFIZZ FUSION)

CHERRIES & CREAM SMOOTHIE SODA (WITH INFIZZ FUSION)

A smoothie disguised as a soda! Unfortunately, this is the sort of recipe that relies on a very specific piece of equipment- the Breville Infizz Fusion. But if you have one, this recipe will give your machine more mileage. For this soda, you can keep it light and go easy on the sweetener and omit the cream. And when you’re craving a treat, bring on the whipped cream.

CARAMEL POPCORN WITH PEANUTS

CARAMEL POPCORN WITH PEANUTS

This combo of popcorn and peanuts makes a filling and nutritious treat while the caramel satisfies your sweet tooth. Grocery store versions are notoriously bland and not worth the calories. But many home concoctions leave you with a gooey, stick in your teeth, mess. This version is buttery and sweet with a satisfying crunch!

Vegan Smoked Cheddar Popcorn

Vegan Smoked Cheddar Popcorn

All the flavor of smoked cheddar with none of the dairy! This snack is a nutritious substitute for potato chips and is great for game day and road trips.

If you're not sure how much chili powder to use, start by adding just a 1/4 teaspoon to the spice mix. Then, after mixing it into the popcorn, taste and decide whether to add more. Add more chili, if desired, a 1/4 teaspoon at a time, mixing between each addition, until optimal spice level is achieved.

Vegan Summer Tacos

Vegan Summer Tacos

A brighter taco experience that pairs wonderfully with summer’s bounty and is a fresh change of pace from the deep and smokey flavors of my original tofu taco recipe. In all honesty this is just my tofu larb lettuce wraps with taco fixins’. I have zero qualms about mixing and matching my food styles. Make it vegan by skipping the cheese or using vegan cheese. Or make it gluten free by using corn tortillas. Works great in a salad or as lettuce wraps too!

Vegan Tofu Tacos

Vegan Tofu Tacos

Toasted rice and pan fried crushed tofu build a flavorful base for these tasty tacos. I typically use brown rice because it’s what I have on hand most often. I think it imparts a nuttier flavor than white rice, but white works nicely too. Using a 1/2 teaspoon of chili will give you mild tacos while going with a full teaspoon gives you a spicier bite. Serve with a variety of hot sauces and salsas to allow for different spice levels.

TOFU LARB LETTUCE WRAPS

TOFU LARB LETTUCE WRAPS

A bright and fresh dish that comes together quickly and is easily personalized with your favorite herbs and accompaniments. Traditionally, the toasted rice flour is made from glutinous or short grain white rice. Because I typically have long brown rice on hand, I use it with fantastic results… It’s a little different, nuttier and crunchier, than what I’d get at my favorite Thai restaurant, but it’s just as tasty and using whole grain rice bumps up the nutrient count.