Salad Dressing – gluten-free, vegan, made from tofu, rather addictive!

Creamy White Salad Dressing

Creamy White Salad DressingThis recipe is very loosely based on the Moosewood Restaurant house salad dressing — though I have changed it so much that the people at Moosewood might not recognize it.

It is creamy and high in protein and all-around delicious!

The texture is very thick, more like a pudding than like a salad dressing — though it tastes like a salad dressing or like sour cream. It is not sweet like a pudding. I think that pudding-thick salad dressing works really well — it sticks well to salad, even if the leaves are damp. But if pudding-y salad dressing is not your thing, you can add water or oil to thin it to a consistency that works for you.

Creamy White Salad DressingI like this dressing on salad, as a topping on on Golden Crispy Tofu, as an ingredient in Southwestern Twice Baked Potato casserole, as a topping mixed with roasted winter veggies, tossed with roasted eggplant from Riz Bi Har, and as a much healthier replacer for sour cream in other recipes. I find it so addictive that every time I make a batch, once it is out of the blender, I find myself going after every last dab that I can get out of the blender to eat it straight. It is that good!

The high protein content of this dressing means that you can put some on some fresh leafy greens and have a complete meal in minutes, especially if you buy prewashed salad that doesn’t need any rinsing or washing. Or you can dress up a salad by adding any of the following: beans, cubed cooked Creamy White Salad Dressingeggplant, protein items, other veggies, artichoke hearts, nuts, seeds, dried cherries — or whatever else you have handy that could be tossed into a salad.

Yum!

Salad Dressing - gluten-free, vegan, made from tofu, rather addictive!
 
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A creamy, thick, white, vegan, protein-rich, highly addictive salad dressing that goes well with practically everything! Tossed with some leafy greens it makes an awesomely quick meal. Also great in recipes, or as a replacer for sour cream.
Author:
Recipe type: salad dressing
Cuisine: American
Serves: 2 cups
Ingredients
  • 1 block (14.3 ounces) silken tofu (I like Mori-Nu organic)
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 2-4 tablespoons canola and/or olive oil
  • optional: a handful of fresh spinach or lettuce or other greens (makes dressing a gorgeous green!)
Instructions
  1. No need to measure ingredients -- guessing at quantities is fine. Blend all ingredients in a blender until smooth.
  2. As written, the recipe makes a thick, creamy, pudding-like dressing. If you prefer a thinner dressing, add some water or oil and blend again.
  3. Serve over anything.
  4. Yum!


This recipe has been shared at Gluten-Free Fridays.

Chocolate Mousse – gluten-free, vegan, raw, awesomely healthy, quick, and my kids love it!

Chocolate Mousse

When I first tried this recipe, I wrote in the cookbook, “Drop-dead FABULOUS mousse!!!!!

Because it is!!!!!

It is also easy to make, healthy, vegan, and my kids and I love it. What more could you ask of a recipe? :)

The pictures show the mousse with fruit. I like to use the mousse as a topping for fruit. My kids like plain mousse without fruit added. That’s perfectly fine — the mousse itself is made of fruit, so it is healthy even if you don’t add more fruit to it.

In addition to fruit, my favorite way to serve it is with a pinch of cardamom on top. I love cardamom — it is a magical addition to this mousse.

The original version of this recipe came from the cookbook “Raw Food Made Easy for 1 or 2 People” by Jennifer Cornbleet. (I have linked to a newer edition of the book than the one that I have — an edition that I have never seen.) I changed the recipe by replacing maple syrup with more dates, and by increasing the quantities in the recipe so that it uses two avocados instead oChocolate Moussef one and a half.

A food processor works much better than a blender for this recipe. And you need a good sturdy food processor for this. I have a Braun Multiquick food processor that I really adore. I am convinced that Braun makes the best food processors, much better than any other brand, because theirs are sturdy and have a lot of attention to important details. Like for example, I used to have a KitchenAid food processor where the edges of the lid fit onto the outside of the bowl, which meant that splatters all ran down the outside of the bowl. The Braun has a lid that fits inside the bowl — which means that any splatters run down inside the bowl, which is where I want them. Best of all, the bowl on the Braun has no hole where the blade connects to it, so you can put easily twice as much food into the Braun compared to the KitchenAid. Anyway, I can go on and on about why I like Braun food processors, but I won’t ask you to wade through any more about it. The link from this blog to Amazon will send me a tiny percentage of the purchase price if you buy what I linked to, but other than that I have no relationship with Braun except as a satisfied customer. But so far my total income from Amazon for this blog has been exactly zero, so this is not exactly a get-rich-quick undertaking. :-P

This recipe uses dates. Dates vary a lot, from tougher dry ones to wetter soft ones, but any dates should work fine in this recipe. Make sure to remove the pits, if yours have pits, and check every date for bits of stem to remove, because sometimes a date will still have a collar of hard stem attached to it. Also, even pitted dates sometimes still have a pit, so it’s helpful to check for that, too.

Too much chocolate can keep me awake at night, so I often replace half of the cocoa powder in this recipe with carob.  I like Foods Alive organic carob powder. This recipe tastes almost exactly the same when it is made with half carob and half cocoa powder — and it is much less likely to keep me awake at night.

The most important ingredient in this mousse is perfectly ripe avocados. If you have never tried a recipe like this, using avocados in this way may sound very strange to you. But it works really well in this recipe. There is no green color or avocado-y flavor. The finished mousse tastes like a rich, chocolate dessert.

To check the ripeness of an avocado, do not poke it with your finger. That will leave black spots inside the avocado. Instead, hold it in your hand and see what the avocado’s skin feels like. If it feels hard, the avocado is not ripe. If it feels soft and smooth, like touching human skin, then the avocado is ripe. Also the skin of most avocados turns black when it is ripe, so that is another way to recognize one.

Avocados go quickly from ripe to overripe, so once you have ripe avocados it’s necessary to use them within about a day, or you will lose them to overripeness. You can put ripe avocados in the refrigerator to delay this process — they can last for up to a week there.

Variation: To make this recipe chocolate-free, I have replaced the cocoa powder with a little ground cardamom — maybe 1/4 or 3/8 teaspoon. This makes a bright green mousse that my kids won’t touch, because of the color. But I love it that way. And if the kids won’t touch it, there is more for me!  :)

Chocolate Mousse - gluten-free, vegan, raw, awesomely healthy, and my kids love it!
 
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A rich, fabulous chocolate mousse, made from entirely healthy, raw, vegan ingredients -- mostly fruit! And only four ingredients! Even my picky eater kids adore this recipe.
Author:
Recipe type: dessert
Cuisine: French
Ingredients
  • 2/3 cup dates, with pits removed -- also check each date for any hard stem pieces and remove them
  • 2/3 cup water
  • 2/3 teaspoon vanilla extract
  • 2 perfectly ripe avocadoes -- remove pits, skin, and any black spots
  • 1/2 cup unsweetened cocoa powder -- or 1/4 cup cocoa powder and 1/4 cup carob powder
  • optional: fruit or berries, such as cherries, blueberries, or strawberries
  • optional: a pinch of ground cardamom for each serving
Instructions
  1. Put the dates and water into a sturdy food processor. Blend for several minutes, until they form a smooth syrup. You will still be able to see bits of the skins from the dates, but the syrup itself should be smooth. Depending on your food processor and your dates, you may need to add a little extra water to get this to blend. Tip: I start blending this at slow speed, then raise the speed to high, to cut down on splashing and noise inside the food processor. The most important step to getting the mousse to come out really smooth is to blend this mixture until it is really smooth, even if it takes several minutes.
  2. Add all other ingredients to the food processor -- except for the optional ones.
  3. Blend until smooth.
  4. Serve plain, or with fruit, and/or with a pinch of ground cardamom on top.

 

Stroganoff – creamy, soothing, vegan, and gluten-free

stroganoff

I love this creamy vegan meal of pasta. It is warm, salty and soothing.

This is based on a Seitan Stroganoff recipe from the cookbook Friendly Foods by Ron Pickarski. But I have converted the recipe to be gluten-free and much quicker and easier than the original.

I love Ron Pickarski’s cookbooks –Friendly Foods and Eco-Cuisine. From what I read in his cookbooks, Ron Pickarski was a monk who worked in the kitchen at his monastery, and he had a medical concern that limited him to a vegan diet. I am amazed by the creative solutions he has come up with for making vegan food that is interesting and delicious. For example, he makes a sauce out of yellow peppers. His recipes are sometimes time-consuming, but they are very consistently very yummy food. Some of the recipes in his cookbooks have been entered into the International Cooking Olympics — and sometimes they won! I am intrigued by his creativity and thoughtfulness with food.

ps. Check out the “music” table napkin in the picture — I made it myself! My friend Carol Simmons taught me how to use a sewing machine, and my son Corbin picked out the fabric. :)

Anyway, onward to the recipe!

Stroganoff - creamy, soothing, vegan, and gluten-free
 
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This creamy, salty, pasta dish tastes too rich and yummy to be vegan, but it is!
Author:
Recipe type: dinner
Cuisine: American
Serves: 4 servings
Ingredients
  • 12 ounces uncooked spiral pasta (or another shape)
  • 2 cups of your favorite "meaty" item, cut into bite-sized pieces (I like Butler Soy Curls - rehydrate 1 cup of them in warm water for this recipe; or if you can eat gluten, seitan works well in this recipe; or you can cut up six Tofu Pups; or use 1 cup of olives cut in half and with the pits removed)
  • 1 onion, diced - optional
  • 2 tablespoons canola or olive oil
  • 1 1/2 teaspoons minced garlic - optional
  • 1 1/2 cups sliced fresh mushrooms
  • 1 1/2 cups water
  • 1/2 cup cashews
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon stone-ground prepared mustard (I like Annie's brand Dijon Mustard)
  • 3 tablespoons cornstarch or 2 tablespoons potato starch
  • 2 tablespoons of umeboshi paste -- or 1 teaspoon honey and 1 teaspoon salt
  • 2 tablespoons gluten-free soy sauce/tamari (I like San-J organic reduced-sodium gluten-free tamari)
  • 1 tablespoon sesame oil (the brown toasted kind) (I like Eden brand)
  • optional: 1/3 cup green olives, pits removed and sliced into o-shapes (I adore Organic Divina brand olives, or sometimes I'll use Jeff's Natural's olives - black olives that are pre-sliced and a real time-saver)
  • optional: about 2 cups of frozen kale, defrosted (or fresh kale, chopped)
Instructions
  1. Cook the pasta.
  2. Meanwhile, if you are using soy curls, break the dry soy curls into pieces that are about 1 inch long or less. Put one cup of dry soy curls into a few cups of hot water, to start rehydrating. If you are using another "meaty item" instead, cut it up into bite-sized pieces.
  3. Heat the canola or olive oil in a big pot. If you are using onions, cook them in this oil until translucent. Add the garlic, if you are using it, and the mushrooms. Cook for 6-10 minutes, until soft.
  4. In a food processor, put only 1/2 cup of the water. Add the cashews. Blend until smooth. Add the dried parsley, mustard, cornstarch or potato starch, umeboshi paste (or honey and salt), and tamari. Blend for several minutes, until the mixture is creamy and super-smooth.
  5. Add the sauce mixture and the sliced olives (if using) to the pot with the mushrooms in it. Use the other 1 cup of water to rinse out the last sauce from the food processor, then add it to the mushroom mixture. Heat, stirring frequently, until the sauce boils, then turn off the heat.
  6. When the pasta is cooked, drain it, the mix it with all of the other ingredients, including the toasted sesame oil. Stir everything together well. Add more water to the mixture if needed.
  7. Serve!
  8. Yum!!

 

Southwestern Twice Baked Potato Casserole – gluten-free, vegan, warm, soothing, and delicious

Southwestern Twice Baked Potato Casserole

 

Potatoes and frozen veggies

Whole potatoes and frozen veggies

Oh my goodness it’s been a long time since I last posted here!!! I always have good intentions of posting twice a week — and then life gets in the way.

My daughter Kendra and I adore this recipe. It is my adaptation of a recipe for Southwestern Twice Baked Potatoes from the very yummy cookbook Forks Over Knives by Del Sroufe.

a diced potato

The easiest way to chop most veggies is to cut them in half first (from top to bottom, not sideways like in this picture!), so that you have a flat surface to put on the bottom.

I have changed the recipe enough that it barely resembles the original. Actually I feel a little weird about the changes that I made, because Forks Over Knives is an oil-free cookbook, and I have added some oil to this recipe. It feels disrespectful to fundamentally change a recipe like that. It’s like taking a vegan recipe and posting that you think that you made it better by adding meat — that feels wrong to me. But I do think that it’s important to have some fat in our diet. Fat is needed for absorbing fat-soluble vitamins. Plus, research shows that unsaturated and polyunsaturated fats such as canola and olive oils are associated with healthier outcomes. So I think it is important to include them in one’s diet.

Toasted potatoes

The bottom layer of toasted potatoes, before spreading them out evenly.

The original version of this recipe involved baking whole potatoes in the oven, then topping them with a variety of veggies and beans, and adding a creamy white sauce on top, made from blended tofu — a bit like sour cream but much healthier. I have speeded up this recipe by dicing the potatoes into little cubes before baking them. In addition to being much faster to cook, I think this dish is easier to eat that way, too.

All layers except for the sauce

All layers except for the sauce

The casserole after baking

The whole casserole after baking

Also, I have replaced the creamy topping with a salty version of my adaptation of the house dressing from the awesome vegetarian Moosewood Restaurant, located in Ithaca, New York. Like the main recipe here, my version of this dressing has diverged very far from the original version, but it is awesomely yummy. I have also given my salad dressing recipe its own page on this website, because it is so yummy that it is really worth talking about. But I am also including it as an ingredient here.

Southwestern Twice Baked Potato Casserole
 
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My daughter and I totally adore this casserole, made of toasted potatoes, red bell peppers, corn kernels, black beans, and a creamy vegan sauce on top that is made from blended silken tofu that tastes like sour cream but is much healthier.
Author:
Recipe type: dinner
Cuisine: American
Serves: 6 servings
Ingredients
Potatoes
  • 6 cups of potatoes -- about 2 pounds
  • olive or canola oil
  • salt
Toppings
  • 1 red bell pepper, or about 1 cup of frozen, chopped bell peppers
  • 10 ounces of frozen corn kernels -- "supersweet" corn is good in this, though any kind should work
  • 1 15-ounce can or bag of black beans, drained and rinsed
Sauce
  • 1 12.3 ounce package of silken tofu (I like Mori-Nu organic)
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 2 teaspoons apple cider vinegar
  • 2-4 tablespoons olive and/or canola oil
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 425 degrees.
  2. Dice the potatoes into cubes that are 1/2 inch or smaller.
  3. Place the diced potatoes onto a non-stick cookie sheet.
  4. Sprinkle on some salt (maybe 1/2 teaspoon) and some oil (maybe 2 tablespoons).
  5. Stir the potatoes, oil, and salt until they are evenly mixed.
  6. Bake the potatoes in the oven, stirring occasionally, until they are golden brown on most sides. When I did not preheat my oven ahead of time, I clocked this step at 30 minutes. If your oven is fully pre-heated, figure maybe 20 minutes. When the potatoes are done, they should look like gorgeous cube-shaped nicely-browned french fries. If you are in a hurry, you can bake them less, just until they are soft when pierced with a fork. That will work fine too, though I think they are yummier when they are browned.
  7. Meanwhile, while the potatoes cook, defrost the corn in a bowl in the microwave. Microwaves vary, but in my microwave this takes about 4 minutes.
  8. If you are using fresh bell pepper, chop it. If you are using frozen, defrost it in the microwave.
  9. Rinse the black beans -- I like to put them into a strainer and run cold water through it to do this.
  10. Add all of the sauce ingredients to a blender. Blend until smooth.
  11. When the potatoes are done, remove them from the oven and lower the temperature to 350 degrees.
  12. Carefully pour the hot potatoes and any oil that is with them into a 9x13 inch pan. Distribute the potatoes evenly throughout the pan.
  13. On top of the potatoes, add layers of beans, corn, and bell pepper, spreading out each one evenly.
  14. Pour the sauce on top. Use a spatula to spread it out to almost reach the edges of the pan, but not quite touching. (By not quite touching the edges, this keeps the sauce from sticking to the sides of the pan, which makes cleanup easier.) Keeping the sauce at about 1/4 inch of distance from the edges works well.
  15. Put the 9x13 inch pan in the oven, uncovered.
  16. Bake for 15-20 minutes.
  17. Serve!

 

Fresh Fruit Pie with Chocolate Brownie Crust – gluten-free, raw, vegan, beautiful and yummy!

Fresh Fruit Pie With Chocolate Brownie Crust

Fresh Fruit Pie with Chocolate Brownie Crust This summer when the market was full of beautiful fruit and berries, I bought lots and made them into a series of beautiful pies. These pies take about 20 minutes to make, need no baking, look gorgeous, and taste delicious. Yum!!!

I fell in love with this recipe this summer, so I made it again and again, all summer long.

The chocolate brownie crust is adapted from a recipe in Chocolate Covered Katie’s cookbook.  And the cardamom cashew cream filling is adapted from a recipe in an older edition of the cookbook Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet. I love cardamom and think that the hint of it in the cashew cream really makes this pie recipe over-the-top amazing.

Two more pictures and then the recipe!

Fresh Fruit Pie with Chocolate Brownie Crust

Fresh Fruit Pie with Chocolate Brownie Crust

 

5.0 from 1 reviews
Fresh Fruit Pie with Chocolate Brownie Crust - gluten-free, raw, vegan, beautiful and yummy!
 
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This beautiful pie is raw, gluten-free, vegan, dairy-free, free of refined sugar, quick to make, totally delicious, and full of fruit!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 pie
Ingredients
Crust ingredients:
  • 1 cup dates, with pits and any bits of stem removed
  • 1 1/3 cups nuts (for example 1/2 cup walnuts, 1/2 cup pecans, and 1/3 cup of almonds)
  • 1/3 cup cocoa powder
  • 1 tablespoon water
Cardamom Cashew Cream Filling Ingredients:
  • 1 cup cashews
  • 1/2 cup water
  • 1/8 to 1/4 teaspoon cardamom
  • 2 teaspoons vanilla extract
  • 4 dates, with pits and any bits of stem removed
Fruit Ingredients:
  • strawberries, perfectly ripe mangoes, blackberries -- or whatever fruit you have handy, cut into chunks
Instructions
  1. Place all of the crust ingredients in a food processor. Blend until you have tiny bits, much smaller than the head of a pin. The mixture should have tiny bits of nuts visible in it but be soft and mashable. Don't blend it for so long that you turn it into nut butter!
  2. Empty the food processor into a pie plate. Use your hands to press down on the mixture, to flatten it. Push some of it against the sides, too, so that there is an even coating of crust pushed down all over the bottom and sides of the pie plate. I usually don't put the crust on top of the edges of the pie plate, because on a raw foods crust that tends to fall off during serving. Take the time to make sure that the crust is pushed down into the corners of the pie plate and that the edges are finished off neatly. I usually make the edges a tiny bit taller than the pie plate, so that the pie can be deep. If you press down on the pie crust on the insides of the pie plate, the crust will get taller and do exactly this.
  3. Place all the ingredients for the cardamom cashew cream in the food processor. (You don't need to wash it out after making the crust.) Blend until you have a very smooth cream. It should look and taste smooth. I usually let cashew cream sit in the food processor while I work on other parts of a recipe and then come back to it to re-blend it once the blended bits of cashews have had a chance to soften.
  4. Wash the fruit and cut it into chunks. If you are using strawberries, cut out the stem from each strawberry and then cut it in half. You can leave blackberries whole. For a mango, imagine a mango pit with a piece of paper on top and another piece on the bottom, lying down flat. Now imagine that pit inside a whole mango, and use a knife to cut where each piece of paper is, so that you end up with two mango hemispheres, and an oval of mango left behind that includes the pit. Now on each hemisphere, cut 2-3 lines through the flesh in one direction, cutting down to the skin but don't cut through the skin. Now cut 2-3 lines across in the other direction, across the first cuts, making a grid. So you should have a mango hemisphere with its skin still intact and the mango flesh scored into about 12 squares. Then use a dinnertable tablespoon to separate the mango flesh from the skin, so that you end up with about 12 cubes of mango. Repeat on the other mango hemisphere.
  5. Re-blend the cashew cream (which is still in the food processor) until it is super smooth, then put it into the pie crust and spread it evenly over the bottom.
  6. Arrange the fruit prettily on top of the cashew cream, to fill up the pie crust. Tip: A ring of cut strawberries interlocks really nicely, like Lego. :)
  7. Voila! One quick and yummy fruit pie!

 


This recipe is entered in Gluten-Free Fridays, Allergy-Free Wednesdays, and Meat-Free Mondays!

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!

Chocolate Chip Fresh Cherry Bread – gluten-free, dairy-free, and addictively amazing!!!

chocolate chip fresh cherry bread


I wait all year for fresh cherries to appear in stores, so that I can make this recipe. I long for this recipe all winter long. It is that good.

This may be the most amazing and wonderful recipe in this entire collection!

Years ago now, I was thinking that a loaf with chocolate chips, fresh cherries, and some cardamom woChocolate chip fresh cherry breaduld be really amazing. So I searched the web to see what I could come up with. I found this recipe for Fresh Cherry Bread, from www.recipesource.com. The recipe credits the newsletter of King Arthur Flour – The Baking Sheet for the original version of the recipe. I modified it by adding chocolate chips, adjusting the amounts of cardamom and vanilla extract, and making it gluten-free.

The one thing I don’t love about this recipe is that it uses refined sugar. I have experimented with making a version of it that is sweetened with fruit, and I will post that someday. But for now, this is the reliable original version of the recipe — and it does use refined sugar.

I hope you will try this recipe — it is soooo good!

Chocolate Chip Fresh Cherry Bread - gluten-free, dairy-free, and addictively amazing!!!
 
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A dessert loaf made with chocolate chips, fresh cherries, and cardamom. I long for fresh cherry season all year so that I can make this awesome recipe!
Author:
Recipe type: dessert
Cuisine: American
Serves: 1 loaf
Ingredients
  • 3/4 cup sugar
  • 1/2 cup chocolate chips
  • 1 3/4 cup gluten-free flour mix, or regular flour (for example, today I used 1/2 cup of teff flour, 1/2 cup of quinoa flour, 1/2 cup of tapioca starch, and 1/4 cup of garbanzo bean flour)
  • 1 teaspoon xanthan gum or guar gum (omit if you are using regular flour)
  • 1 teaspoon cardamom, ground
  • 1 tablespoon gluten-free baking powder (or, instead, 1 teaspoon baking soda + 1 teaspoon cream of tartar)
  • 2 eggs - or, for a vegan version, use 2 flax eggs
  • 1 teaspoon vanilla extract
  • 1 cup cherries (about 1/2 pound), pits removed and cherries cut into quarters or eighths
  • 1/2 cup canola oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Oil a loaf pan, and flour it (for gluten-free, I like brown rice flour for the flouring).
  3. Put all dry ingredients into a mixing bowl. Stir well.
  4. Add all wet ingredients. Stir well, making sure you find all the pockets of dry flour and get them mixed in. The batter will be thick, like cookie dough.
  5. Pour the batter into a loaf pan. Smooth it flat with a spatula.
  6. Bake for 55 minutes.
  7. Let cool, then refrigerate.
  8. Best served at refrigerator temperature.
Variations:
Mini-muffins: Use one medium cookie scoop (1 1/2 tablespoonfuls) for each muffin, and bake for 13 minutes. Makes about 24 mini-muffins.
Muffins: use 1 1/2 to 2 scoops (2-3 tablespoons) of dough for each muffin, and bake 15 minutes. Makes about 16 muffins.
Muffin-bread: Multiply recipe by 1 1/2. Use a spatula to smooth out the whole batch of dough onto a very nonstick cookie sheet, and bake for 18 minutes.

 

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

 

Quick Ethiopian Dinner – gluten-free, vegetarian or vegan, and really yummy!

Quick Ethiopian Dinner

Quick Ethiopian DinnerI love
Ethiopian food! The salty complex flavors, the variety of different dishes, the unusual way of eating it family-style with flatbread instead of silverware. Fun and yummy!

When my family first went gluten-free, I thought we would still be able to eat at our local Ethiopian restaurants, because all of the Ethiopian stews are gluten-free, and the Ethiopian flatbread, called injera, is made with teff flour — and teff is gluten-free. Alas, when I asked the local Ethiopian restaurants about it, I found out that they all use regular American flour, made from wheat, in their injera. So I could not eat there. How sad!

Cooking Ethiopian

In the front you can see three pans that are cooking injera. In the background is a pot of split pea alecha. To the left you can see the batter for the flatbread. In front of the batter, I keep a saucer with a metal 1/4 cup measuring cup, for scooping batter into the frying pans.

So, of course I had to learn to make my own!

Ethiopian food is usually served family style, with a single platter shared by everybody at the table. You are served a huge metal platter, covered in injera, with about six piles of different types of Ethiopian stew on top of the injera. Sharing food with your tablemates is hygienic because instead of silverware, you use pieces of injera to pick up your food — and then you eat the injera and the food together. I think of it as eating my silverware after every bite, so that there is always brand new, fresh, clean silverware for the next bite.  :)

Injera

A stack of cooked injera.

I wanted to be able to make Ethiopian food as a weeknight dinner, so I have greatly simplified this recipe, in order to be able to make it quickly enough to serve it as a regular dinner for my family. It isn’t nearly as fancy as a real Ethiopian feast at a restaurant. But it has that same yummy Ethiopian flavor. Plus, because it is quicker to cook, I make it a lot more often, so we end up eating it much more often than we would if it was a more elaborate recipe.

Split Pea Alecha

Split Pea Alecha

 

Quick Ethiopian DinnerRelatedly: I recently bought a cookbook called Teff Love: Adventures in Vegan Ethiopian Cooking, which is an entire cookbook of vegan Ethiopian recipes, made with Americanized ingredients. I haven’t cooked anything from it yet, but I bought a copy and am eagerly looking forward to experimenting with it. I’ve linked its title to the book on Amazon in case you are interested in finding a copy too.

My Ethiopian recipes in this posting are heavily adapted from the wonderful cookbook Vegan Lunch Box: 130 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! — another really wonderful cookbook.

There are three parts to this meal: Injera (the flatbread), a split pea stew called Split Pea Alecha, and some broccoli.

I make Injera from my crepe recipe, but replacing most of the gluten-free flour mix with teff flour. Teff is the smallest grain, and the highest in iron. It is from Africa. It gives a “wheaty” taste to gluten-free baked goods.

The timing for this recipe works like this:

  1. Start cooking the Split Pea Alecha.
  2. While it cooks, make the injera. IMPORTANT: Make a triple batch of injera, so that you’ll have enough.
  3. Toward the end of making the injera, cook a pound of frozen broccoli as a side dish. See my quick and easy broccoli recipe here.
  4. To serve, put a piece of injera on each plate. Add a scoop of Split Pea Alecha, a scoop of cooked broccoli, and a folded piece of injera.
  5. Serve!
  6. Eaters tear off a piece of injera and use that to scoop up a bite of stew or broccoli, then eat it. They may need some extra injera to eat their meal. When you finish your folded piece of injera, you can also eat the injera that is under the food on the plate. Yummy!

To make injera, make a triple batch of my crepe recipe. You can optionally replace up to three quarters of the flour mix with teff flour, to make it more Ethiopian.

My broccoli recipe is here. It is quick and yummy.

Split Pea Alecha - gluten-free, vegetarian or vegan, Ethiopian food and really yummy!
 
Prep time
Total time
 
This is the main component of a quick weeknight Ethiopian dinner. It has the lovely allure of Ethiopian spices, but it is simple enough to cook for dinner on a weeknight.
Author:
Recipe type: dinner
Cuisine: Ethiopian
Serves: serves 6-8
Ingredients
  • 3 cups dried split peas - either green (cooks faster) or yellow (more authentic) is okay
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons salt
  • 1/2 cup canola oil
  • 2 slices (1/4 inch) fresh ginger, chopped finely
  • 1/2 teaspoon ground cardamom (or 2 pods, crushed)
  • 1/4 teaspoon ground cloves (or 1 clove, crushed)
  • 1/4 teaspoon ground cinnamon
  • a pinch of nutmeg
Instructions
  1. Put the split peas into a big pot, with water. Sprinkle with the turmeric. Check the package from the split peas for how much water to use, or use 6 cups if you are using green split peas, or 10 cups if you have yellow split peas. (Yellow seems to be more absorbent.)
  2. Bring to a boil, then lower the heat.
  3. Simmer until the liquid has been mostly absorbed and the stew is starting to look thickened. The amount of time that this takes varies widely depending on the variety of split peas and how long ago they were harvested. In my experience it can take anything from 30 to 90 minutes. Green split peas cook faster; yellow ones take longer.
  4. Stir in all of the other ingredients.
  5. Serve on injera (see recipe notes), with broccoli and more injera for scooping.

 

This recipe has been entered into the Virtual Vegan Linky Potluck. Yum!!!

This recipe has been shared on Gluten-Free Fridays.  Yum!!!

Riz Bi Har – an addictive recipe with eggplant, vegan Tzatziki sauce, and rice

Riz Bi Har
cutting eggplant

To cube an eggplant, cut off the stem end, then cut it in half to make a flat surface. Then cut parallel lines the long way, half an inch apart. Turn the cut strips of eggplant on their sides, flat side down, and cut the long way again, so that you have long thin pieces of eggplant. Then cut crosswise to get cubes.

Once upon a time, there was a local Ann Arbor restaurant called Sharayar. Whenever I ate there, I always ordered a dish called Riz Bi Har. They had lots of other good food on the menu too, but I really especially adored the Riz Bi Har, so I started to order it every time I went there.

The restaurant Sharayar was a favorite for many years of happy eating. It was a sad day when they closed.

After years without Riz Bi Har, I decided to undertake making my own.

eggplant ready to cookI started by asking people on the Ann Arbor Parenting e-mail list, Arborparents, if they remembered the Riz Bi Har from Sharayar, and what they thought was in it.

People remembered eggplant, rice, cauliflower, other veggies, vermicelli noodles, and a tantalizing white garlicky sauce, wrapped in a cylinder of flatbread.

cooked eggplant

This is the same tray of eggplant after cooking. The volume decreases a lot as it cooks.

So, I set out to make that.  My experiments led to something really good, even on the first try. But over time this dish has evolved into something less like Sharayar’s version and more truly my own.

The magic in this is the combination of eggplant with a creamy, tangy, garlicky, vegan Tzatziki sauce. All of the other ingredients in this recipe can be swapped around and the results will still taste good. As a variation, you can serve it in a bowl

assembled riz bi har

Here is a filled tortilla, ready for folding or rolling. This one is really full, so I folded it in half rather than trying to roll it up.

instead of wrapped in a tortilla. You can swap around which vegetables you choose. If you are not a fan of eggplant, you can swap it out and replace it with some additional grilled or roasted veggies instead.

I am so glad that I tried making my own Riz Bi Har. If it was gone forever I would have missed it — it is very yummy and one of my favorite recipes.

riz bi har after folding

Folded, the yummy stuff inside gets covered up, which is harder to photograph. But it is still yummy. :)

 

Riz Bi Har - an addictive recipe with eggplant, vegan Tzatziki sauce, and rice
 
Prep time
Total time
 
A mix of rice, grilled veggies, and an addictive, garlicky, vegan tzatziki sauce, rolled up in a tortilla, makes a really delicious meal!
Author:
Recipe type: dinner
Cuisine: Middle Eastern-ish
Serves: serves 5
Ingredients
  • 11 tortillas (or a double batch of my homemade tortilla recipe, made with a little salt added to the batter)
  • tzatziki sauce or creamy white salad dressing (click to see my recipe for it)
  • 1 small to medium sized eggplant
  • 4 cups of assorted veggies (can be red bell peppers, zucchini, cauliflower, broccoli, etc.)
  • optional: a 15-ounce can of beans, eg. pinto beans
  • olive oil
  • salt
  • brown rice
Instructions
  1. Start cooking the rice, according to package directions.
  2. Cut the eggplant and other veggies (but not broccoli or cauliflower) into bite-sized pieces or half-inch cubes. Place on a nonstick cookie sheet. Drizzle with olive oil and some salt. Bake at 400 to 450 degrees, stirring occasionally, until the veggies are getting well-browned and the eggplant looks toasted.
  3. Meanwhile, cook the broccoli and/or cauliflower in the microwave.
To assemble:
  1. If the tortillas are not warm, warm them up.
  2. Inside each tortilla, place a few tablespoons of rice, a few tablespoons of veggies, a few tablespoons of tzatziki sauce, and optionally the beans, if you are including beans.
  3. Roll up the tortilla and serve! Or, if it is too full to roll, then fold it in half -- that works nicely too. Mine are always too full to roll! :)