Hamentaschen – gluten-free and can be vegan!

Hamentashen

Hamentashen are a traditional Jewish cookie, served at the holiday Purim. They are shaped like the three-cornered hat of Hamen, the villain in the Purim story.

Oh today we’ll merry, merry be.
Oh today we’ll merry, merry be.
Oh today we’ll merry, merry be.
And nosh some Hamentaschen.  :)

How to shape the dough

How to shape the dough

Years ago, I wanted to try making gluten-free Hamentaschen. So I searched the web and found a recipe by someone named Ellen Switkes. It works great! I have been making this recipe for years. The Hamentashen come out tasting a bit more like cookies and a bit less like bread dough than traditional Hamentashen — they are very yummy.

This year my daughter and I tried making this recipe vegan. The Hamentashen came out great that way too!

Hamentashen

Hamentashen after baking

The one thing that I will do differently next year is that this year I used some teff flour in my flour mix, and teff makes dough look brown and whole-wheat-y. So next year I plan to use a flour mix next year that doesn’t have any teff in it, so that the Hamentashen come out looking more of the color of traditional Hamentashen.

 

 

Twice I have made Rainbow Hamentashen. Someday I will post the recipe! The batch in the picture below was particularly neat because all of the coloring was done with food: beets, cocoa powder, and spinach. Yum!

 

 

Ellen Switkes says: Don’t wait until Purim.

rainbow hamentashen

Hamentaschen - gluten-free and can be vegan!
 
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Hamentashen are a yummy traditional dessert food for the Jewish holiday Purim. These are gluten-free, and optionally vegan. Happy Purim!
Author:
Recipe type: dessert
Cuisine: Jewish
Serves: 29 Hamentaschens
Ingredients
Dough
  • 2 eggs or 2 flax eggs
  • 2 1/4 cups flour mixture (for example 3/4 cup each quinoa flour, garbanzo flour & potato starch - or whatever flour mix you prefer)
  • 3/4 cup sugar
  • 1 teaspoon xanthan or guar gum (only if you used gluten-free flour, and only if it doesn't already contain this)
  • 2 teaspoons baking powder (or 2/3 teaspoon baking soda + 2/3 teaspoon cream of tartar)
  • 1/2 cup oil (eg. organic canola oil)
  • 1/2 teaspoon gluten-free vanilla extract
Filling
  • chocolate chips, or other traditional Hamentashen filling such as jelly or stewed dried apricots
Instructions
  1. Preheat oven to 350 degrees.
  2. If you are using flax eggs, mix them up and let them sit while you mix the rest of the ingredients.
  3. In a mixing bowl, mix all dry ingredients, to prevent lumps.
  4. Add the wet ingredients, including the eggs or flax eggs. Stir well.
  5. The dough should have the consistency of fabulous fresh playdough, straight from the can. If it is wetter or dryer than that, add some flour mix or a tablespoon of water and stir again, and repeat until you have a dough with the perfect consistency.
  6. Break off a blob of dough that is about 1 inch in diameter. Roll it into a ball, then pat it into a flat circle on a fabulously non-stick cookie sheet. The circle should be about 2 1/2 inches wide. Carefully pat any raggedy edges together, so that you end up with edges that are perfectly smooth and round.
  7. Put 1-2 teaspoonfuls of filling in the middle of the circle. Less filling works better than more -- you can always add another dab of filling after the cookie is shaped if you want to. Then carefully fold each of the three sides upward, forming a triangle. Pinch the corners together, so that it will hold its shape. If it cracks, just pat it back into shape, seal the crack, and it should be fine.
  8. Bake for 10 minutes.
  9. Yum!
  10. Ellen Switkes says: Don't wait until Purim.

 

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.

 

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!

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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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
 
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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.
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
Cook 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. 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
 
Prep time
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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