Cucumber Sandwiches – gluten-free, dairy-free, sophisticated, and easy!

Cucumber Sandwiches

chopped cucumbersI can’t believe how long it’s been since my last posting!! Last winter, I had plans for recipes that I would post in the spring and summer with fresh ingredients like blueberries, strawberries, and cucumbers. But then over the summer with my kids at home, even with an awesome nanny for my youngest, there was never enough free time for me to get to all of my paying work programming computers, let alone time left over for blogging. And so here it is, the end of September — and I have a zillion recipes in my head, waiting to be typed in and posted here.

cornbread before baking

cornbread before baking

This is a good springtime recipe — though really it works anytime that you can find fresh cucumbers, which is pretty much all year long. Though if you have garden-fresh homegrown cucumbers, those are fabulous in this recipe!

I invented this recipe one day when I was reading someone else’s cucumber sandwich recipe and wishing for an easy type of gluten-free yeast-free bread. Then I realized that I have an awesome cornbread recipe, which is gluten-free and yeast-free, and which can be baked in a thin layer on a cookie

vegan cream cheese in blender

vegan cream cheese in blender

sheet to make a very decent, quick and easy type of bread that works great in sandwiches.

And so, this very alternative-y cucumber sandwich recipe was born.

You can easily make this vegan by using flax eggs to replace the eggs in the cornbread.

Here are two variations for how to make vegan cream cheese. In case it is helpful for deciding which kind to use: The tofu version has fewer calories, more protein, and is less filling. The nut-based version has

baked cornbread, cut into triangles for this recipe

baked cornbread, cut into triangles for this recipe

more calories, and is more filling.

 

 

 

 

 

 

cucumber sandwiches!

Cucumber sandwiches! Yum!

Cucumber Sandwiches - gluten-free, dairy-free, sophisticated, and easy!
 
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Awesomely yummy easy homemade gluten-free dairy-free cucumber sandwiches.
Author:
Recipe type: lunch or dinner
Cuisine: Vaguely British
Serves: Serves 4
Ingredients
Cornbread
  • 1 1/2 cups cornmeal
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-2 eggs
  • 1 1/2 cups buttermilk OR 1 1/2 cups nondairy milk mixed with 1 1/2 tablespoons cider vinegar (see my recipe for super-easy cashew milk)
Vegan Cream Cheese
  • 1 cup tofu OR 1/3 cup cashews plus 1/3 cup sunflower seeds plus 1/3 cup water
  • 1/4 cup cashews
  • 1-2 tablespoons water
  • 1/4 teaspoon salt
Cucumbers
  • 2 cucumbers
Instructions
Cornbread
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, mix all cornbread ingredients.
  3. Pour onto an awesomely nonstick 11x15 inch cookie sheet.
  4. Bake for 12 minutes.
Vegan Cream Cheese
  1. Mix all cream cheese ingredients in a blender. If it won't mix, add a tiny bit more water and continue blending. Blend until very smooth and creamy.
Cucumbers
  1. Cut cucumbers into 1/4 inch thick quarter-circles. A mandoline is helpful for slicing to a very even thickness, but you can also slice them with a regular knife and that works fine.
Assembly
  1. Use a hard plastic spatula to cut the cornbread into a grid of twelve squares (see picture), then cut the squares diagonally so that you have 24 triangles.
  2. Spread some vegan cream cheese on each triangle, then decorate with plenty of cucumber slices.
  3. Yum!
Variation
  1. Instead of making triangles, you can use a cookie cutter to cut the cornbread into shapes. Heart-shaped cucumber sandwiches are adorable!

I shared this recipe on Gluten-Free Fridays!

Valerie Brownies – gluten-free, dairy-free, and awesomely yummy!!!

valerie brownies

This is the recipe that I’ve sent to a zillion potlucks and bake sales at my kids’ schools.

I put a lot of work into testing and perfecting this recipe — a process that was a LOT of fun!!!

Valerie Brownies in a ringThis recipe very reliably makes really wonderful brownies.

My theory of potlucks is that people see the words “gluten-free” and get scared off. So I counteract that by adding lots of good adjectives to the sign on my brownies, so that the good words outnumber the words “gluten-free.” So the labels that I put on my brownies for potlucks call them, “Valerie’s Amazing Awesome Gluten-Free Brownie.”

Wall to Wall Valerie Brownies - Yum!For potlucks, I keep a sheet of label images on my computer so that I can print them off on my printer. I keep snack-size ziplock bags on hand. To package up the brownies, I put each brownie into a snack-sized ziplock bag, zip it, then tape on a printed label. That way the brownies are protected from cross-contamination by other foods at the bake sale.

This recipe was long-ago based on a brownie recipe from an old edition of the Betty Crocker cookbook.

Yum!!!

Valerie Brownies - gluten-free, dairy-free, and awesomely yummy!!!
 
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This recipe very reliably makes awesome gluten-free, dairy-free brownies.
Author:
Recipe type: dessert
Cuisine: American
Serves: 16 brownies
Ingredients
  • 1/2 cup brown rice flour (I like Arrowhead Mills brand) (if you are not gluten-free, replace this with regular flour)
  • 1/3 cup potato starch (I like Bob's Red Mill brand but would fervently like to find an organic gluten-free potato starch) (if you are not gluten-free, replace this with regular flour)
  • 1/2 cup baking cocoa (I like NOW Foods brand)
  • 1 cup sugar (I like the big bags of organic sugar from Costco)
  • 1/3 teaspoon xanthan gum or guar gum (if you are not gluten-free, leave out this ingredient)
  • 1 cup chocolate chips (I like Equal Exchange semi-sweet chocolate chips)
  • 2 eggs (preferably free-range)
  • 1 teaspoon gluten-free vanilla extract (I like Nielsen-Massey brand)
  • 1/3 cup canola oil (I like Spectrum organic)
Instructions
  1. Preheat oven to 350 degrees.
  2. Oil (with canola oil) and flour (with potato starch) an 8x8 inch square pan.
  3. Put all dry ingredients into a mixing bowl. Mix.
  4. Add all wet ingredients. Mix
  5. Pour the mixture into the pan. Smooth out the top with a spatula.
  6. Bake for 25 minutes.
  7. Let cool.
  8. Cut into 16 squares.
  9. Best served at refrigerator temperature.

 

Muffin Bread – awesomely healthy sugar-free banana bread – gluten-free and dairy-free

Muffin Bread

My son Corbin named this recipe, when he was little. You can bake it as muffins, a loaf, or cupcakes. Usually I bake it on a cookie sheet and then cut it into squares. I have some awesomely nonstick cookie sheets — which unfortunately are not sold anymore. Baking on the cookie sheet is the easiest and quickest way to make this recipe.

Corbin takes muffin bread with him to school every day. At home sometimes it is all he wants to eat.

Luckily, it is a 100% healthy food, and even fairly well balanced. So it is okay for Corbin to eat as much as he wants.  :)Roblox HackBigo Live Beans HackYUGIOH DUEL LINKS HACKPokemon Duel HackRoblox HackPixel Gun 3d HackGrowtopia HackClash Royale Hackmy cafe recipes stories hackMobile Legends HackMobile Strike Hack

Because this recipe contains no refined sugar, it is much less sweet than the typical sugar-bomb banana bread recipe. Its sweetness is more comparable to a loaf of slightly sweet whole wheat bread than to a typical banana bread.

Because this recipe is less sweet than most, the amount of cinnamon, nutmeg, and cloves looks low compared to other banana bread recipes. But the amounts listed here work really well for this recipe — more would be overwhelming.

Tip: This recipe works great as French toast! Bake it, cut the muffin bread into slices, dip the slices in beaten egg, and fry each side in a little bit of oil. Serve with maple syrup. Yum!!!

This recipe is originally adapted from a cookbook called Sweet and Sugar Free – An All-Natural Fruit-Sweetened Dessert Cookbook by Karen E. Barkie. I really like that cookbook, because it replaces refined sugar with natural sweeteners or just leaves it out entirely.

I normally make this recipe nut-free, so that I can send it to school or feed it to Corbin in the mornings before school. But if you don’t have those restrictions, it would be great with 1 cup of chopped nuts (eg. walnuts) added to it.

This may be the single recipe that I have made the most in my life. I make it for Corbin so often that have it memorized.  :)

Muffin Bread - awesomely healthy banana bread - gluten-free and dairy-free
 
Prep time
10 mins
Cook time
19 mins
Total time
29 mins
 
A super-healthy gluten-free vegan banana bread. No refined sugar! Sweetened entirely with ground-up raisins (it doesn't taste raisin-y) and bananas.
Author: Valerie Mates
Recipe type: snack
Cuisine: American
Serves: 16 squares or 1 loaf
Ingredients
  • 3/4 cup raisins
  • 2 eggs
  • 3 overripe bananas, broken into chunks (frozen and defrosted is okay)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder (or 2/3 teaspoon cream of tartar + an additional 2/3 teaspoon baking soda)
  • either 2-3 tablespoons ground flax seeds, or 1 1/2 teaspoons of xanthan gum or guar gum
  • 2 cups gluten-free flour mix (I usually use 1/2 cup each of: quinoa flour, teff flour, garbanzo flour and either potato starch or tapioca starch)
  • 1/2 cup water
  • 1/3 cup canola oil
  • optional: 2-3 cups frozen chopped kale or spinach, defrosted
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put the raisins, eggs, and bananas in the bowl of a food processor. Run it for a few minutes, until the raisins are broken down into tiny pieces and everything looks mixed.
  3. Add all of the other ingredients, except for the kale or spinach.
  4. Run the food processor until everything looks mixed.
  5. Add the kale, if you are using it.
  6. Run the food processor until the greens are in small pieces and everything looks mixed.
  7. Pour the batter either onto an awesomely non-stick cookie sheet and spread until it covers the sheet, or into muffin cups or a loaf pan. You can decorate the top with artfully arranged pumpkin seeds (without shells on!) or sunflower seeds -- I like to make muffins with pumpkin seed flowers on top.
  8. Bake for 19 minutes for the cookie sheet or muffins, or 45 minutes for a loaf.
3.4.3177

 

Macaroni and Cheese – healthy, vegan, soy-free, and gluten-free!

vegan macaroni and cheese

cheese sauce after blendingOnce upon a time, I perfected my macaroni and cheese recipe. It was a specialty of mine — fancy macaroni and cheese mixed with a creamy white sauce, using a small amount of fancy cheese to make it healthier and yummy. Then we had to stop eating dairy and gluten, and so, my oldest son, stirring the cheese saucesadly, for a long time that was the end of macaroni and cheese at our house.

After that, I experimented with creamy vegan cheese-like sauces. I came up with some that I liked quite a bit. But nothing was quite right for macaroni and cheese.

thickened vegan cheese sauce on the stoveThen in March I ran across Vegan Richa‘s recipe for vegan Mozarella Sticks, made with homemade cashew mozzarella. The cheese sticks came out tasting really cheesy, even though they are totally vegan. I am convinced that Richa is a genius at creative food chemistry. Her blog is a wonderful mix of creative vegan versions of American food and Indian cuisine.

Richa’s recipe made a great starting point for experimenting with my own vegan macaroni and cheese recipe. The very first time I tried making it, it came out tasting surprisingly similar to my old macaroni and cheese recipe, with the white sauce and fancy cheeses.  I was very pleased!!!!!

So here is my version of vegan macaroni and cheese.

Nut-free option: I have not tried this, but I think you could replace the nuts and 1 cup of the water with a pound of firm tofu.

In the third picture, that’s my oldest son cooking.  :)

Vegan Macaroni and Cheese
 
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A creamy cheesy VEGAN macaroni and cheese that cooks very quickly. Yum!
Author:
Recipe type: main dish
Cuisine: American
Serves: serves 5
Ingredients
Sauce ingredients:
  • 2 cups cashews
  • 2 1/2 cups cold water, divided
  • 2 tablespoons tapioca starch
  • 2 teaspoons potato starch
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons turmeric
  • 1 teaspoon smoked paprika
Other ingredients:
  • 1 pound pasta -- gluten-free if you eat that way (which I do!)
  • optional: goes well with broccoli as a side dish (see my broccoli recipe)
Instructions
  1. Start cooking the pasta.
  2. Place the cashews and one cup of the water in a high speed blender. Blend until smooth. Let it sit for a couple of minutes (to soften the tiny cashew pieces) while you juice the lemon and add the rest of the sauce ingredients EXCEPT not the rest of the water, to the blender. Blend again until very smooth.
  3. Place the sauce mixture in a large nonstick pan. (Nonstick is essential for this recipe!)
  4. Start heating the sauce and stirring with a wooden spoon.
  5. Use the rest of the water to rinse out the blender, then add it to the sauce.
  6. Heat and stir the sauce until it thickens and starts to pull away from the sides of the pan.
  7. Mix with the cooked macaroni.
  8. Serve with broccoli on the side.

p.s.  You should try Vegan Richa’s mozzarella sticks recipe!

15-Minute Chili – quick, gluten-free, vegan, and really good!

chili

Once upon a time, dry soy curlsI was talking with a mom from my kids’ school, Sue Barker, who has an awesome talent for organizing big, fun school events, often where chili is served as a fundraiser. While we talked, someone asked Sue for her chili recipe. Sue said that it was “just a recipe from allrecipes.com” and that the important ingredient was salsa.

The idea of putting salsa in chili rang all sorts of happy bells in my mind. Salsa transforms chili into something really amazing. Salsa is like yummy “pourable nutrients” — it adds magic to this awesomely easy and quick chili recipe.

rinsing beansSince this is a vegetarian chili, it (optionally) uses Butler Soy Curls. Soy curls are dried pieces of soy that you can reconstitute by soaking for ten minutes in warm water. Then they look a bit like cooked chicken. As they soak, they absorb the flavor of whatever liquid you use to reconstitute them, so by soaking them in chili while it cooks, they become chili-flavored. I haven’t seen soy curls available in the local stores, but you can order them from Amazon or from Butler’s website.

Note that this recipe makes about three bowls of chili, so you will need to pot of chilimultiply it if you are feeding a crowd. (Most recipes on this website make enough food to serve dinner to four to six people.)

There is no need to measure the quantities for this recipe — it’s fine to estimate.

The photos for this recipe show: 1) A bowl of chili ready for eating, with beannaise on top. 2) Dry soy curls, broken into shorter pieces and ready for cooking. 3) Rinsing beans in a strainer at the sink. I love how my camera caught individual droplets of water coming from the faucet. 4) A pot of chili being cooked.

15-Minute Chili - gluten-free, vegan, quick, and really good!
 
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This quick, yummy, super-healthy chili makes a great homecooked weekday lunch in minutes.
Author:
Recipe type: Dinner
Cuisine: Mexican-ish
Serves: 3 servings
Ingredients
  • optional: 1 cup (dry) Butler Soy Curls or other protein (such as seitan, if you are not gluten-free)
  • 1 1/4 cups spaghetti sauce (from a jar) (preferably a variety with veggies such as Muir Glen Garden Vegetable)
  • 1/4 cup salsa, or more (Amy's mild salsa is perfect here)
  • 1 tablespoon chili powder (check that it's gluten-free - most varieties are not!)
  • 1 teaspoon ground cumin
  • 2 15-ounce cans of beans in contrasting colors, such as cannellinis and pintos, or kidney beans
  • vegan sour cream or Beannaise to serve it with
Instructions
  1. Put the dry soy curls into a pot, if you are using them. If there are any pieces that are more than one inch long, break them into pieces that are less than an inch long. Add enough cold water to just barely cover the soy curls. Turn the heat to medium-high.
  2. Add all of the other ingredients except for the sour cream or Beannaise.
  3. Heat to boiling. Turn down the heat and simmer for ten minutes.
  4. Serve with a dollop of sour cream or Beannaise on top.

 

The White Dinner — a quick, gluten-free, vegan meal that my kids love

the white dinner

This recipe is adapted from a recipe called “Farfalle with White Beans and Cabbage” or “Halushki” from the cookbook Vegan on the Cheap. My kids renamed it to “The White Dinner.”  :)

I really love the cookbook Vegan on the Cheap, by Robin Robertson. We often eat vegan food at our house. I like this cookbook not because we are trying to eat cheaply, but because it has a huge number of very accessible recipes that are easy to cook and come out tasting great!

By the way, Robin Robertson has a nice blog.

This recipe is a mixture of cabbage, white beans, and pasta. I usually add either greens or broccoli to get additional healthy vegetables into the meal.

The White Dinner -- a quick, gluten-free, vegan meal that my kids love
 
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Total time
 
A buttery vegan mixture of pasta, cabbage, white beans, and optionally some greens. My picky kids love this dinner!
Author:
Recipe type: Dinner
Cuisine: Eastern European-ish
Serves: 4-5 servings
Ingredients
  • 1 pound of pasta, such as Field Day Organic Brown Rice Pasta -- noodles or spirals or elbows work well in this recipe
  • 1/4 cup of olive oil
  • 1 small head of cabbage, finely shredded (4 to 12 cups) - don't include the solid core
  • salt and pepper
  • 2 cans of cannellini beans, drained and rinsed, or 3 cups of cooked cannellini beans
  • 2 tablespoons fresh minced parsley
  • optional: 2-3 cups of cooked broccoli or 1-2 cups raw greens (such as kale or chard)
  • optional: smoked paprika
Instructions
  1. Chop the cabbage. Put it in a big pot with the oil and salt. If you are using the optional greens, add them. Heat over medium-high heat, stirring occasionally, until the cabbage is starting to brown in places. Then turn down the heat to a lower temperature and let it continue cooking, still stirring from time to time. The longer the cabbage is on the heat, the better this recipe tastes.
  2. Meanwhile, heat water to cook pasta. Cook the pasta according to the package directions. Drain.
  3. Meanwhile, drain and rinse the cannellini beans. Add those and the pepper to the cabbage mixture and stir.
  4. Meanwhile, if you are cooking broccoli, cook it and drain. In case it's useful, here is my quick, easy broccoli recipe.
  5. When the pasta mixture is cooked, stir it into the cabbage mixture, adding more salt and pepper if needed.
  6. Serve hot, optionally sprinkled with smoked paprika.

 

Black Bean Sweet Potato Burritos – quick, vegan, gluten-free, and satisfying

back bean sweet potato burritos

These burritos are filled with a creamy black bean and sweet potato mixture. They are soothing and nourishing. My whole family likes this recipe, especially my daughter Kendra.Watch movie online The Transporter Refueled (2015)

Back when my youngest child, Corbin, was starting to eat solid foods, the filling from these burritos was the first food that really interested him. He liked it so much that it was his gateway to eating solid foods — so surely this is a very delicious food.

This is my version of a recipe in Moosewood Restaurant Lowfat Favorites — one of my favorite cookbooks ever! Their version is baked, which makes the tortillas crunchy on top; my version is served without baking.

Black Bean Sweet Potato Burritos - quick, vegan, and satisfying
 
Prep time
25 mins
Total time
25 mins
 
These vegan black bean sweet potato burritos are creamy and satisfying.
Author: Valerie Mates
Recipe type: Dinner
Cuisine: Mexican-ish
Serves: Serves 5
Ingredients
  • 5 cups of sweet potatoes (more is okay), cut into roughly 1 inch cubes, skin still on
  • 2 tablespoons canola oil
  • 4 teaspoons ground cumin
  • 4 teaspoons ground coriander
  • 3 cans black beans (4 1/2 cups cooked), rinsed and drained
  • optional: 2/3 cup lightly packed cilantro leaves
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 11 tortillas (either storebought -- or my tortilla recipe, with a little salt added to the batter, is fabulous here)
  • salsa (such as Amy's mild salsa)
  • optional: lettuce, chopped
  • optional: chopped bell pepper
Instructions
  1. Put the sweet potatoes into a pot. Add enough water to just cover them. Heat to boiling. Turn heat to medium and cook for 12 minutes, or until the sweet potato pieces are very soft. (You can test for doneness by poking them with a fork.)
  2. Drain the sweet potatoes and let them cool for a bit.
  3. In a food processor, blend the sweet potatoes, oil, cumin, coriander, beans, lemon juice, salt, and optionally the cilantro, until smooth.
  4. Place about 3-4 tablespoons of filling in a line off-center in a tortilla. Add some lettuce and bell pepper, if you are using them. Roll up the tortilla.
  5. Serve with salsa on top.
  6. A time saving tip: If you are making your own tortillas, you can fill them one by one as they get cooked, rather than waiting for them all to be ready.
3.4.3177

 

Spinach Bean Soup and Breadsticks – nourishing, gluten-free, quick, and the soup is vegan

Spinach Bean Soup and Breadsticks

I invented the recipe for Spinach Bean Soup in 2002 or 2003, one evening when we all had colds. I wanted to cook something warm and soothing — and quickly!

Years later, I shared this recipe with a group of moms, who liked it and fed it to their kids. Later on, to my surprise, TWO friends of theirs shared this recipe with me, not realizing that I had invented it. I was very pleased that people liked this recipe enough to share it!

There are two versions of this recipe. The first one takes only about twenty minutes to cook, but it uses storebought veggie broth. The second version takes a little longer, but uses no pre-made broth, so it is onion-free and garlic-free. (We have a person in my family who is sensitive to onion and garlic in my family.) I’ve made both versions many times — they are both easy and good, and a real favorite in my family.

breadsticksAlso below is my recipe for breadsticks made from Chebe dough. These gluten-free breadsticks are warm, and delicious. They are free of gluten, dairy and yeast, and are reminiscent of French bread. Chebe dough is originally from Brasil, where it is known as Pão de Queijo. Traditionally it is made from cheese and tapioca flour. My version has tapioca flour, but it is dairy-free and has no cheese. I use Chebe Mix to make the breadsticks, but I hope to someday find a recipe for making dairy-free Pão de Queijo from scratch, without a mix.

A soup tip: The last ingredient to go into the soup is frozen spinach. You can use it to control the temperature that the soup is served at. If you are like me and you like to eat soup that is medium-warm, the frozen spinach may put the soup at the perfect temperature for you without any additional heating.

Spinach Bean Soup
 
Prep time
Total time
 
A quick, nourishing, soothing vegan soup. Great for toddlers, or someone who is ill, or as a warm soup on a cold day.
Author:
Recipe type: dinner
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 quart (32 ounces) vegetable broth, such as Imagine No-Chicken broth or Pacific Vegetable Broth
  • 3 tablespoons potato starch (or 1/4 cup flour)
  • 1/4 cup canola and/or olive oil
  • 1 package frozen chopped spinach (10 ounces)
  • 1 can (15 ounces) cannellini beans or other beans, drained and rinsed
  • optional: 3-4 tablespoons miso
Instructions
  1. Put the potato starch (or flour) and oil into a soup pot. Stir them together.
  2. If you are using flour, heat and stir the mixture over medium heat until it gets thoroughly bubbly. If you are using potato starch, skip this step.
  3. Add all of the other ingredients to the pot, except the spinach and miso.
  4. Heat to boiling.
  5. If you are using miso: Scoop a few tablespoons of the soup into a coffee mug or bowl and stir in the miso. Turn off the heat under the soup pot. Pour the miso mixture back into the pot.
  6. Add spinach (still frozen is okay) to the pot. Heat to the desired temperature. Serve with bread, or Chebe breadsticks, and your favorite buttery spread, such as vegan Earth Balance spread. This soup is really yummy with bread or breadsticks dipped into it. See the recipe below for Chebe breadsticks.

 

Here is the recipe for Chebe Breadsticks:

Chebe Breadsticks
 
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These gluten-free breadsticks are warm, and delicious. They are free of gluten, dairy and yeast, and are reminiscent of French bread.
Author:
Recipe type: side dish
Cuisine: Brazilian
Serves: 16 long breadsticks, or 32 short ones
Ingredients
  • 3 packages of all-purpose Chebe Mix, or 4 1/2 cups if you buy it in bulk
  • 6 eggs
  • 6 tablespoons canola oil, olive oil, or a combination of the two
  • 1/2 cup water
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Either place all ingredients in a food processor with the dough-kneading blade, or place them in a bowl.
  3. Knead until a smooth dough is formed.
  4. Roll the dough into a long log. Break it in half and keep rolling and dividing it in half, until you end up with sticks of dough that are about half an inch thick. I usually make them about 9 inches long, but you can make them whatever length you like.
  5. Place the sticks of dough on a cookie sheet, with a little space around each one so that they have room to expand as they bake. They will end up two to three times wider.
  6. Bake for 15 minutes.
  7. Serve with your favorite butter-like spread.

 

Here is the recipe for the version of Spinach Bean Soup that does not use pre-made broth:

Spinach Bean Soup
 
Prep time
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A quick, nourishing, soothing vegan soup. Great for toddlers, or someone who is ill, or as a warm soup on a cold day. This version is also soy-free and broth-free.
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 medium-sized potato, about 3 inches wide
  • 6 baby carrots
  • 1 stalk celery (optional)
  • 3 tablespoons potato starch
  • 1/4 cup canola or olive oil
  • 6 cups water
  • 1 teaspoon each dried: thyme, basil, oregano, rosemary, sage
  • 2 bay leaves
  • 1 package frozen chopped spinach (10 ounces)
  • 2 cans cannellini beans
  • 1 teaspoon salt
Instructions
  1. In a food processor, blend the potato, carrots, celery, and rosemary.
  2. Add the potato starch and blend.
  3. Add the oil and a little of the water and blend until smooth.
  4. Pour the mixture into a soup pot.
  5. Use the rest of the water to rinse out the food processor and pour that into the soup pot.
  6. Add the herbs.
  7. Heat and stir until the mixture is warm and thickened.
  8. Add the spinach (still frozen is fine), cannellini beans, and salt.
  9. Stir, and heat to desired temperature.
  10. Remove the bay leaves and serve.
  11. This soup is really good with warm bread, or breadsticks (see recipe above for gluten-free Chebe breadsticks), with your choice of buttery-spread on the bread. We like to dip the bread in the soup -- yum!

 

Chocolates – quick, easy, dairy-free, vegan

Chocolates

chocolate daleksBack when my kids were eating dairy-free as well as gluten-free, most candy was off-limits for them. So for Halloween and Easter, we made our own chocolates. Even now that they can eat dairy, we still make our own chocolates. It is super easy!

The fun part is choosing candy molds to make the chocolates. I used to use plastic candy molds, but I worried about chemicals that might leach into the chocolate. So I replaced the plastic candy molds with silicone ice cube trays. There is an amazing variety of ice cube trays available. We have smiley faces, creepy Easter Island statues, peace signs — even Lego minifiguresDaleks, and Tardises (Tardii?) ! Also my local Meijer store sells seasonal silicone ice cube trays for about Minifigs and penguins$2 each. That’s where I got pumpkins, bats, musical notes, hearts, strawberry-shapes, and lots more.

I thought melted chocolate would be scary-hot, but actually if you think about it, chocolate melts at about body temperature, and that’s about as hot as you want to get it — so it is really more just warm than actually hot. To make chocolates, my kids and I melt allergy-safe chocolate chips in the microwave (some dairy-free vegan brands are Equal Exchange chocolate chips and EnjoyLife), pour into silicone ice cube trays, refrigerate for a few hours, and voila — adorable chocolates that were super easy to make.

Holiday Chocolates - quick, easy, dairy-free, vegan
 
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Total time
 
Cute, easy, homemade chocolates. Great for Halloween or Easter with allergic kids.
Author:
Recipe type: dessert
Cuisine: American
Serves: 1 cup of chocolates
Ingredients
Instructions
  1. Microwave the chocolate chips for 1 1/2 to 2 minutes in a microwave-safe cup or bowl. (I use a Pyrex measuring cup.)
  2. Stir with a spoon.
  3. If the chocolate chips aren't fully melted, microwave for another 30 seconds and stir. Repeat until they are all melted.
  4. Pour into silicone ice cube trays.
  5. Gently tap the silicone trays, or vibrate them, or wiggle them, to get any bubbles out, and to get the chocolate into the farthest corners of the design.
  6. Refrigerate for a few hours.
  7. To unmold, spread out a dishtowel flat on a table or counter. Pop the chocolates out of the mold onto the dishtowel. The dish towel will catch any chocolate scraps.
  8. Tip: You can wrap the chocolates in aluminum foil, and maybe add a sticker for decoration. If you do that, I recommend that you tear the foil with your hands, not with scissors. Cutting foil with scissors will quickly dull and ruin the scissors -- I found this out the hard way!
  9. Tip: Some of the chocolate shapes (such as peace signs) break easily when you remove them from the mold. If you need a certain number of chocolates, make extra to account for breakage.
  10. Tip: If you have silicone trays that are very floppy or very wide, you may wish to put them on a cookie sheet to make it easier to get them into the refrigerator without spilling.

 

Scrambled Tofu

scrambled tofu with potatoes, broccoli, and red bell peppers

A quick and addictive recipe for scrambled tofu — with cubes of soft browned potatoes, broccoli, and pieces of red bell peppers. Yum!

potato ringThis recipe is based on a recipe called Tofu Skillet Scramble, from the cookbook Quick-Fix Vegan by Robin Robertson.

The secret to this recipe is to let the tofu brown on the side that is on the bottom of the frying pan. It picks up the other flavors in the recipe and tastes great that way.

The other secret is smoked paprika — smoked paprika adds some magic to practically anything.

Note that the recipe makes 2-3 servings, so you may want to multiply it if you are feeding more people. This recipe is somewhat addictive, so make lots!

mash the edge firstThe second picture in this post shows the ring of potatoes for microwaving.

The third picture shows mashing just the edge of the block of tofu first, which is much easier than trying to push the whole masher through a solid block of tofu.Watch Full Movie Online Streaming Online and Download

The final picture shows what the tofu looks like after mashing.

The tofu picks up the flavors of the salt and other ingredients and ends up tasting scrambled and not tofu-y at all. Even if you are hesitant about tofu, I encourage you to try this recipe, because the tofu comes out delicious — all salty and flavorful. It combines with the potatoes to be very satisfying.

tofu after mashing

 

Scrambled Tofu
 
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
A quick and addictive recipe for scrambled tofu -- with cubes of soft browned potatoes, broccoli, and pieces of red bell peppers. Yum!
Author: Valerie Mates
Recipe type: dinner
Cuisine: American
Serves: 2-3 servings
Ingredients
  • 1 pound firm tofu
  • 1 tablespoon soy sauce (make sure it is gluten-free)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • salt and pepper
  • 2-3 tablespoons olive oil
  • 2-3 small potatoes
  • 1 red bell pepper
  • 1/2 teaspoon fennel seed, either ground or whole is okay
  • 2 cups frozen broccoli florets
  • optional: shredded lettuce
Instructions
  1. Cut the potatoes into half-inch cubes. Shape them into a big O on a microwave-safe dinnerplate. Microwave for five minutes. (The O-shape of the ring lets the potato cubes cook more evenly.)
  2. In a big bowl, mash the tofu. You can mash it with a potato masher or with your hands. Tip: If you use a potato masher, it is easiest if you start by mashing just the edge of the block of tofu and work your way inward gradually. Stir in the soy sauce, paprika, turmeric, salt, and pepper.
  3. Heat the olive oil in a large (12 inch) nonstick frying pan. Add the potatoes and tofu. Heat until the potatoes are soft and everything is starting to turn a gorgeous golden shade of brown.
  4. While the potatoes cook, put the frozen broccoli into a microwave-safe bowl. Sprinkle a few tablespoons of water on top, then some salt, and drizzle on a tablespoon of oil. Microwave for 8 minutes. Stir well, so that the salt gets well distributed. Drain. Add the broccoli to the potato-tofu mixture.
  5. While the broccoli cooks, chop the red bell pepper and add it to the potato-tofu mixture.
  6. Stir in the fennel seed.
  7. Serve either on lettuce or solo.
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