28 Days, a different meal for each meal, each day! A lot are adjustable to easily be GF + Vegan, too. Check em out!
http://www.vegetariantimes.com/vegbootcamp/mealplan
Monday, May 23, 2011
Sunday, April 17, 2011
Gluten Free/Vegan Cupcake Ingredients, from Vegan Cupcakes Take Over the World
Gluten Free/Vegan Cupcake Ingredients, from Vegan Cupcakes Take Over the World
I love these! Very rich and dense. Can't wait to make actual frosting.
1 cup soy milk or almond milk or rice milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract (or if you want to change the flavor, use 2 tsp mint or whatever flavor you want)
1/4 tsp almond
1/4 cup tapioca flour
2 tsp flaxseed
1/3 cup unsweetened chocolate
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1. Preheat oven to 350
2. Mix wet ingredients, then add tapioca flour and flax seed for 1 minute of mixing until tapioca is dissolved.
3. Mix remainder of dry ingredients for 2 minutes. Don't have to worry about over mixing because there is no gluten :)4. Fill cupcakes 3/4 full--will not rise as much as regular cupcakes.
5. Bake 20-23 minutes, until toothpick comes out of center clean.
Chocolate Ganache
4 oz chocolate chip
2 tablespoons maple syrup
1/3 cup soy/rice/almond milk
Bring to a boil, stir. Remove from heat, continue to stir. Drizzle it on :) (It can also be rolled in cocoa powder for truffles. Also tastes yummy on its own).
I love these! Very rich and dense. Can't wait to make actual frosting.
1 cup soy milk or almond milk or rice milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract (or if you want to change the flavor, use 2 tsp mint or whatever flavor you want)
1/4 tsp almond
1/4 cup tapioca flour
2 tsp flaxseed
1/3 cup unsweetened chocolate
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1. Preheat oven to 350
2. Mix wet ingredients, then add tapioca flour and flax seed for 1 minute of mixing until tapioca is dissolved.
3. Mix remainder of dry ingredients for 2 minutes. Don't have to worry about over mixing because there is no gluten :)4. Fill cupcakes 3/4 full--will not rise as much as regular cupcakes.
5. Bake 20-23 minutes, until toothpick comes out of center clean.
Chocolate Ganache
4 oz chocolate chip
2 tablespoons maple syrup
1/3 cup soy/rice/almond milk
Bring to a boil, stir. Remove from heat, continue to stir. Drizzle it on :) (It can also be rolled in cocoa powder for truffles. Also tastes yummy on its own).
Saturday, June 12, 2010
Lemon-Basil Vinaigrette
Lemon-Basil Vinaigrette
- 1/4 cup lemon juice
- 2 tsp. Dijon mustard
- 1 clove garlic, minced (1 tsp.)
- 1/4 cup olive oil
- 1/4 cup fresh basil leaves, finely chopped
"Fudgy" No Bake Chocolate Oatmeal Cookies (Vegan, Soy-Free, Wheat-Free)
"Fudgy" No Bake Chocolate Oatmeal Cookies (Vegan, Soy-Free, Wheat-Free)
Try mixing the flavor up by substituting carob powder for the cocoa or almond butter for the peanut butter!
Serves: 18
Ingredients:
2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract
Directions:
In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.
http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/Fudgy-No-Bake-Chocolate-Oatmeal-Cookies-Vegan-Soy-Free-Wheat-Free.html
Try mixing the flavor up by substituting carob powder for the cocoa or almond butter for the peanut butter!
Serves: 18
Ingredients:
2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract
Directions:
In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.
http://www.godairyfree.org
Thursday, May 13, 2010
Update-2 Weeks Vegan
It has been almost 2 weeks of being purely gluten free and vegan, and love how I am feeling. Erik's grandma even sent 12 pudding cups over, and I have resisted the temptation of chocolate fudge pudding...this is how serious I am about my new life.
Each month, I look forward to my new magazine of Vegetarian Times.
http://www.vegetariantimes.com/
One Food/Five Ways-This is one of my favorite features:
The book that helped me transition into vegan ism the most was The Kind Diet by Alicia Silverstone.
Each month, I look forward to my new magazine of Vegetarian Times.
http://www.vegetariantimes.com/
One Food/Five Ways-This is one of my favorite features:
http://www.vegetariantimes.com/features/one_food_five_ways/
The book that helped me transition into vegan ism the most was The Kind Diet by Alicia Silverstone.
black bean and toasted corn tacos
From the Vegetarian Times
Will be making this again soon! Tastes great hot and cold.
Makes 4 tacos
* 1 cup cooked black beans
* 1/2 cup prepared salsa
* 2 cloves garlic, minced (2 tsp.)
* 2 1/2 tsp. ground cumin, divided
* 1 cup frozen corn kernels, thawed
* 1/4 tsp. ground black pepper
* 4 6-inch corn tortillas
* 12 baby spinach leaves
* 1/2 cup jarred roasted red pepper strips
* 1/4 cup coarsely chopped cilantro
* 2 small green onions, finely chopped (1/4 cup)
* 1/4 cup crumbled cotija or feta cheese, optional
Directions
1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Will be making this again soon! Tastes great hot and cold.
Makes 4 tacos
* 1 cup cooked black beans
* 1/2 cup prepared salsa
* 2 cloves garlic, minced (2 tsp.)
* 2 1/2 tsp. ground cumin, divided
* 1 cup frozen corn kernels, thawed
* 1/4 tsp. ground black pepper
* 4 6-inch corn tortillas
* 12 baby spinach leaves
* 1/2 cup jarred roasted red pepper strips
* 1/4 cup coarsely chopped cilantro
* 2 small green onions, finely chopped (1/4 cup)
* 1/4 cup crumbled cotija or feta cheese, optional
Directions
1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Vegan Aritcoke Dip
From The Kind Diet
This was loved as an appetizer for my grandparent's 60th wedding anniversary!
2 (8.5) oz cans quartered articoke hearts, drained
1 cup Vegenaise
2 cup grated soy parmesan
1 finely chopped garlic clove, optional
Paprika
Use a wooden spoon to mash up the articokes in a mixing bowl. Add the Vegenaise, cheese and garlic and combine well.
Scrape the dip into a baking dish, and bake for 30 minutes of until browned on top. Sprinkle with paprika, then serve.
This was loved as an appetizer for my grandparent's 60th wedding anniversary!
2 (8.5) oz cans quartered articoke hearts, drained
1 cup Vegenaise
2 cup grated soy parmesan
1 finely chopped garlic clove, optional
Paprika
Use a wooden spoon to mash up the articokes in a mixing bowl. Add the Vegenaise, cheese and garlic and combine well.
Scrape the dip into a baking dish, and bake for 30 minutes of until browned on top. Sprinkle with paprika, then serve.
Subscribe to:
Posts (Atom)
