Archive for the ‘Gluten Free’ Category

So for breakfast today I wanted to do something different from our usual cornmeal porridge.

Here is the results:

Preheat oven to 425 F.1214141723[1]

In a blender place:

2 cups water

1/2 cup Nutritional Yeast

1/4 cup almonds

1  tsp garlic powder (alter to taste)

1 1/2 tsp onion powder (alter to taste)

1 tsp of cumin or to taste

salt and pepper (optional) to taste

Blend until smooth and creamy. If you have a high speed blender allow to warm up as well.

In a lightly oiled or sprayed baking dish place the following:

1 1/2 cups of stone ground corn meal

1/2 cup chopped red/yellow sweet peppers1214141739[1]

1 cup frozen corn kernels

finely chopped jalapeno pepper 1/4″ or to taste

optional (chopped tomato, some finely chopped olives, finely chopped cilantro)

Pour the mix from the blender over the contents of the baking dish. Add another 4 cups of hot water (use to wash out blender).

Place in preheated oven and bake for 15 minutes. Remove from oven and stir. Place back in oven for a total of 45 to 55 minutes (depending on how well it bakes) until the top is gently firm.

Serve warm. May garnish with a little salsa.

Adapted from this post: savory breakfast polenta

Here are some other ideas I am thinking of trying though will modify to remove the oil and processed vegan cheese:

Vegan Polenta Cakes 

Polenta Scramble


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Here are links to a couple of recipes I am planning on trying



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1 medium onion chopped

1 green or yellow pepper chopped

1/2 jalepeno chili finally chopped

3 cloves garlic minced

4 cups cooked brown rice

2 cups of kale, chard, spinach, or collard greens finely chopped

1 1/2 cups of tomatoes (fresh chopped, or canned with liquid reserved)

1 1/2 cups cooked black beans

1 tsp ground cumin

1 tsp cayene chili powder

1/2 tsp chipotle chili powder

1/2 tsp smoked paprika

salt to taste

Directions: Serves 8

In a non stick skillet on medium heat place onion and 2 TBSP water and stir until it starts to brown. Add peppers, jalapeno, and garlic and cook for another 2 minutes but dont burn the garlic. Add all the remaining ingredients and stir and cook for about 15 minutes. If it becomes dry or sticks add a little vegetable broth, tomato juice or water.  Add salt to taste.

Warm tortillas on a non stick griddle or skillet. Serve by placing beans and rice in burrito, add salsa or sour creme (see recipe for vegan alternative). For gluten free use corn tortillas or use without tortillas..

Adapted from recipe from FatFreeVegan.com

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Using the smaller size slow cooker


4 cups of whole Oat Groats (available in most bulk food sections)

1/2 unsweetened coconut

1/2 chopped dates

1/2 dried unsweetened cranberries

1/2 chopped walnuts

1/4 – 1 tsp sea salt

Stir well to mix all ingredients together.

Add 8 cups water. Cook on slow overnight or for 8 hrs.

approximately 10-12 servings.

Serve warm with soy, almond or rice milk. Add a  TBSP ground flax seeds.

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This recipe is adapted from one by Sassy at http://www.vegancoach.com

Peanut Butter Coconut Sauce (will serve 2 -4)

1/2 cup water

1/2 cup organic peanut butter

1/2 cup coconut milk lite (eg SoDelicious Coconut milk)

2 TBSP Braggs Liquid Aminos

1/4 cup cashews

1/2 TBSP Lemon Juice

1/2 TBSP vegan Worcestershire sauce

1/2 TBPS pure maple syrup

1/4 – 1/2 tsp salt to taste

1/4 tsp cayenne pepper

Place all ingredients in a blender and process until smooth and creamy. If using a Vita-Mix, process on high until warm. (I love my Vita-Mix) other wise can transfer to a small saucepan and stir on low until warm. For gluten free check your sauces are gluten free or use a gluten free soy sauce.

Garbanzo Spinach Rice (Serves 2 -3)

2 cups of cooked brown rice

1 cup cooked garbanzo beans

2 green onions finely chopped

3 cloves of garlic crushed

1 tsp cumin

1 bunch fresh spinach washed and coarsely chopped

1 TBSP lemon juice

pinch of salt

Place rice, garbanzos, green onions, garlic, and 1/4 cup of water in a nonstick pan on medium heat. Stir until warmed through and then add cumin and Bragg’s, stir to mix.  Once heated through add the spinach and a further 1/4 cup of water and stir until the spinach is wilted. Add lemon juice and salt to taste.

Spoon rice on serving plates and then cover with the Peanut Butter Coconut Sauce. Garnish with chopped green onions or cilantro.

Can be served with warm tortillas or Naan or other whole grain bread.

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Cooking time: 15 mins    Prep time: 15 mins          Total time: 30 mins     If serving chilled prepare 2 hours in advance.

1 pound of red potatoes, steam or microwave until just tender. Halve and slice in thick slices

1 cup asparagus thickly sliced and steamed until bright green.

2 green onions thinly sliced (or thinly sliced 1/2 red onion)

1/2 red bell pepper diced

1 clove garlic crushed.


2 TBPSN lemon Juice

1/4 cup raw cashews

1/4 cup water

2 tsp Djorn Mustard

1 TBSPN vegan chicken seasoning (see prior recipe) or I veggie stock cube (vegan, no added oils)

Place all ingredients in the a bowl and toss.

Blend  dressing ingredients in blender until well blended and creamy. Adjust water if too thick add a little more slowly.

Gently toss all of the veggies in the dressing until coated. Can serve warm, room temperature or chilled. Serves 4 -6.

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I was looking for a way to use of the carrot pulp from juicing. This was a hit even though my husband was initially suspicious.

1/2 cup raisins

1/2 cup raw cashews

1/4 cup orange juice (if using carrot pulp add an extra 1/4 cup)

1/4 cup of soy milk

3 cups of grated carrot or carrot pulp

pinch of sea salt

1. Cover and soak raisins in hot water until plump.

2. Blend 1/4 cup of soaked, drained raisins, 1/4 cashews, orange juice and soy milk in the blender until smooth and well blended.

3. Stir all ingredients together. Refrigerate for at least one hour and stir again before serving.

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