No meat, No wheat

Posts tagged ‘incredible’

Irish Soda Bread

Irish soda bread

Gluten Free Vegan Irish Soda Bread

I adapted this delicious gluten free recipe from elanaspantry.com, one of my favorite websites.  Emily suggested substituting 1/2 cup of unsweetened applesauce for the two large eggs the recipe called for, and that worked perfectly to make the recipe vegan. It baked up yummy, and the addition of the raisins made this quick bread sweet; while the caraway seed made it savory. Ummm, such a wonderful combination! Betayavon! Enjoy!

Ingredients

  • 2  3/4 cups blanched almond flour (not almond meal)
  • 1/4 teaspoon sea salt
  • 1  1/2 teaspoon baking soda
  • 1/2 cup raisins
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • pinch of caraway seeds, if desired
  • no stick spray

 

Irish soda bread

Easy to make Irish Soda Bread

Supplies

  • large bowl, spoon for mixing
  • small bowl
  • measuring spoons and cups
  • parchment paper
  • 8″ round or square baking pan
  • serrated knife

Instructions

  1. Preheat oven 350 degrees.
  2. In a large bowl combine almond flour, salt, baking soda, and raisins.
  3.  In a small bowl combine applesauce, honey, and apple cider vinegar.
  4. Mix wet ingredients into dry.
  5. Place dough on parchment paper that was first sprayed with no stick spray.
  6. Form into a large, flat circle or square (depending on the shape of the pan you will cook soda bread in), about 8″ across. Transfer into your sprayed baking pan, and with wet hands, pat down and quickly smooth out.
  7. Use the serrated knife to score top of dough about 1/2″ deep in the shape of a plus sign.
  8. Sprinkle with caraway seeds, if desired.
  9. Bake at 350 for 20 minutes, then turn off oven and leave the bread in the oven for another 15 minutes. Remove from the oven and cool for an hour.
  10. Makes 8 Servings

 

Irish soda bread batter

Batter for Irish Soda Bread

irish soda bread baked

Gluten Free Vegan Irish Soda Bread

Tempeh Cacciatore

 

tempeh-cacciatore-plated

Tempeh simmered with the traditional taste of cacciatore is delicious.                                                                 Lots of fresh orange peppers, garlic, and onions make this new creation yummy. Betayavon!

Ingredients

  • tempeh-cacciatore-ingredients2 pkgs. tempeh
  • 1 cup veggie broth
  • 4 peppers, quartered
  • 2 large onions, quartered
  • 6 cloves garlic- or as much as you want
  • 3 T. olive oil
  • several sprinkles of turmeric
  • salt and pepper to taste
  • 1/8 cup vinegar
  • 2 T. oregano
  • 3 bay leaves
  • 5 drops liquid stevia
  • 28 oz. can crushed tomatoes

Supplies

  • Heavy pot, slotted spoon                             tempehcacciatore
  • Separate skillet for soaking and sautéing tempeh
  • cutting board and knives
  • measuring cups and spoons

Instructions

In heavy pot, with burner on high, heat 2T. olive oil, add onions, salt, peppers, and garlic, and turmeric. Saute until onions and peppers are soft, stirring often. Meanwhile, half each pkg of tempeh and place in pot or pan with veggie broth, with broth coming half way up pot so that the tempeh is immersed halfway in the liquid. Bring to a boil and lower heat so that the tempeh just simmers for 10 minutes; turn tempeh over and simmer another 10 mins. You can replace broth as it evaporates or cover the pan.Now spill off the veggie broth, rinse and dry the pan and now it’s time to heat the remaining 1 T. olive oil. Cut your tempeh into cubes and add when the oil is hot. Cook and flip so that both sides get coated in the oil. The tempeh will be golden because of the broth it simmered in.

tempeh-for-cacciatore

Combine tempeh cubes with the soft sautéed veggies and add crushed tomatoes, oregano, bay leaves, vinegar, salt, pepper, and liquid stevia drops. Stir and allow the flavors to blend by cooking on a very low light for 25 minutes. Do not add the lid so that the sauce thickens. Remove bay leaves before serving.

tempeh-cacciatore

Carrot Cake that you can’t stop Eating!

carrot cake with ricemellow creme

Carrot Cake

You can’t stop eating this cake, and I’m not sure that’s a good thing. But it happens to be one of the very best gluten free vegan cakes I’ve ever tasted. Moist, chewy, dense, and filling. And it goes together quickly, thanks to the food processor.  Definitely worth making.  I like the shredded organic carrots I buy at the supermarket, to save time. I adapted this recipe from Gimme Some Oven,  and only made a few changes. My family couldn’t believe this was a vegan gluten free cake, and really ate it up!  Since the recipe as listed below makes a large volume,  this time, I’m going to try to put some aside and see if it freezes well.

Ingredients

  • 2 1/2 Cups gluten free all purpose flour blend
  • Gluten free flour to dust the pan
  • 1 1/4 Teaspoon baking powder
  • 1 1/4 Teaspoon baking powder
  • 1 Teaspoon sea salt
  • 1 Tablespoon organic ground cinnamon
  • 1 Teaspoon plus one pinch organic ground ginger
  • Pinch cloves
  • 5 Cups Shredded organic carrots, packed tightly, which s approximately 18 ozs. of shredded carrots
  • 2 Cups pure unrefined coconut sugar (makes a very sweet cake so you can probably use less)
  • 1/4 Cup ground flaxseed meal and 3/4 cup water to make “4 flax eggs”
  • 3/4 Cup light vegetable oil (olive oil, walnut oil)
  • Optional: 1 Cup chopped walnuts, pareve chocolate chips, raisins, or craisins

Carrot Cake, gluten free, vegan, amazing

Supplies

  • Baking pan- 13×9″
  • large bowl for mixing dry ingredients and carrots
  • food processor
  • rubber spatula
  • small bowl for flax eggs

Instructions

Prepare your “flax eggs” in a small bowl by combining 1/4 cup flax seed meal and 1/4 cup lukewarm water. Refrigerate to thicken. Spray pan or pans with no stick and dust with gluten free flour until the pan is covered. In a large bowl, mix the gluten free flour, baking powder, baking soda, cinnamon, salt, cloves, and ginger. Add the shredded carrots.   Measure the coconut sugar into your food processor with the bottom blade only, and add the refrigerated “flax egg” that has become thick and begun to gel. Pulse with the processor until combined, and add the oil through the top, all at once. Process for about one minute, and add this to the flour and carrot mixture. Stir until everything is combined, and if using nuts, chocolate chips, or raisins, add them and work through with a rubber spatula. Pour batter into the pan or pans and bake until toothpick inserted into the middle of the cake comes out clean. My 13×9″ cake took 36 minutes. The round cakes require less baking time since they’re smaller and thinner. The original recipe I read online suggested a vegan “cheesecake frosting”, and I thought I might like to try that. While making the cake for Shabbos, I realized the cake was already so sweet and moist that it probably didn’t need to be iced. The original frosting called for a lot of sugar and also a lot of fat, so I knew I did the right thing by avoiding it.  Then I found the brown rice mello cream that I’d been dreaming of and that was a delicious topper for this incredible cake. Enjoy!

carrot cake

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