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!

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.
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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
 
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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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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.

 

Falafel – gluten-free, healthy, and vegan!

Falafel

falafel ingredientsI discovered falafel when I was a young adult. Friends brought me to a restaurant called Jerusalem Garden that is known for its excellent falafel. The restaurant was located in a tiny house, where you sat across the counter from the kitchen and could watch the cook in action. The cook had a gadget that looked like my grandmother’s coffee percolator, of all things! He used that to shape balls of a greenish paste, which he then deep fried. Brown falafel balls emerged, which he served tucked into pita bread with lettuce, tomatoes, and a creamy white sauce, all wrapped up in a piece of foil so that you could hold it in your hands to eat it. It was delicious!!

When my family couldn’t eat gluten and dairy, I figured that falafel was lost to unbaked falafelus forever. But happily I was wrong! This gluten-free, vegan falafel recipe is one of our favorite recipes at our house. Even my pickiest eater happily scarfs them down.

This recipe easily mixes together in the food processor. Then you scoop blobs of dough onto a cookie sheet, and bake. A quick rinse of the food processor, and the sauce mixes together quickly in it. Add toppings, and you have a satisfying meal.

This recipe is my adaptation of Isa Chandra Moskowitz’s falafel recipe in the cookbook Vegan with a Vefalafel after bakingngeance.

I’m a big fan of Isa Chandra Moskowitz. Her cookbooks have some of the funniest text that I have ever seen in a cookbook (her description of falafel — and singing about it at summer camp — is hilarious!), and her recipes always turn out well. Back when I was a leader of a Girl Scout troop that had kids with food allergies, special diets, and picky eaters, I would often find recipes for baked goods in Moskowitz’s blog, The Post-Punk Kitchen, and make them as snacks for the Girl Scout troop. Her recipes always turned out well. Someday I will falafel for dinnerpost my gluten-free version of her Marbled Banana Bread recipe. It is always a big hit — it looks beautiful and tastes great. And her Green Lasagna Rolls — the recipe is currently on the front page of her website — are truly excellent. They have quickly become a favorite recipe around here.

Anyway, onward to falafel!

5.0 from 1 reviews
Falafel - gluten-free, healthy, and vegan!
 
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Baked orbs of chickpea dough, with a creamy vegan tahini sauce and lots of fixings. Yum!
Author:
Recipe type: Dinner
Cuisine: Middle Eastern
Serves: serves 5-6 people
Ingredients
Falafel ingredients
  • 4 cans cooked chickpeas, rinsed, or 6 cups of cooked chickpeas
  • 1 1/2 cups of gluten-free breakfast cereal, such as Erewhon's Crispy Brown Rice cereal
  • 6 tablespoons gluten-free flour (such as brown rice flour and potato starch)
  • 1 1/2 tablespoons baking powder (or 1 1/2 teaspoons baking soda plus 1 1/2 teaspoons cream of tartar)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 3/4 cup parsley
  • 1 1/2 teaspoons salt
  • 3 tablespoons canola and/or olive oil
  • a little black pepper, ground
Toppings
  • lettuce
  • chopped tomatoes or grape tomatoes
  • chopped avocadoes
  • tahini dressing (see recipe below)
Instructions
  1. Preheat oven to 400 degrees.
  2. Place all falafel ingredients (but not the toppings!) in a food processor. Blend until smooth.
  3. Place blobs of dough on two nonstick cookie sheets or on parchment paper on cookie sheets. The blobs should be about 1 1/2 tablespoons. I use an OXO Good Grips Medium Cookie Scoop, but it will also work fine to use one dinnertable tablespoon to scoop up blobs of dough and another dinnertable spoon to push the dough off of it. The dough doesn't usually spread while it bakes, so it is okay to put the blobs close together.
  4. Bake for 15-20 minutes, until the falafel is starting to turn brown.
  5. While the falafel bakes, make the tahini sauce, chop the avocado, etc.
  6. To serve: Place some lettuce on a plate. Mound eight pieces of falafel in the center. Top with tahini sauce, tomatoes, and avocado pieces. Yum!

Here is the recipe for tahini sauce. This is my version of the recipe from Vegan With A Vengeance. The sauce is really good on other things, too. For example, it is delicious mixed with spaghetti and veggies for dinner.
5.0 from 1 reviews
Tahini Sauce
 
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A creamy tahini sauce that is great on falafel or anything else!
Author:
Recipe type: sauce
Cuisine: Middle-Eastern
Serves: 1 1/4 cups
Ingredients
  • 3 tablespoons olive oil
  • optional: 3 cloves of garlic
  • 1/2 cup tahini (Look for a brand that doesn't taste bitter, such as Once Again or Maranatha)
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon salt
  • juice of 1 lemon
  • pepper
  • 1/2 teaspoon paprika or smoked paprika
  • 1/4 cup fresh parsley
  • 1/2 cup hot water (not boiling, just hot)
Instructions
  1. Tip: If your tahini is chunky, the easiest way to measure it is to put the 1/2 cup water into a glass measuring cup, then add tahini until you reach 1 cup.
  2. If you are using the garlic, chop it and cook it in the oil for 2 minutes -- don't let it burn. (I always leave out the garlic, because we have a person with a garlic allergy. I love garlic, but the sauce is still good even without it.)
  3. Place all ingredients into a food processor or blender, and blend until smooth.
  4. Serve warm on falafel or other food.

 

virtual vegan potluckThis recipe is a part of the Virtual Vegan Potluck.  Here are the links to the next and previous recipes in the loop:

Stay Calm and Go Back

Stay Calm and Go Forward

Pancakes – gluten-free, vegan, and delicious!

Pancakes

These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids’ favorite weekend breakfast.

When my family went gluten-free, I converted a lot of our old favorite recipes so that we could keep them.  But my favorite old pancake recipe from Betty Crocker didn’t work with gluten-free flour. After much experimentation, I used a version of a pancake recipe from the cookbook Food Allergy Survival Guide, then heavily modified it into the recipe here.

These pancakes are great topped with my super-quick and easy homemade applesauce.

pancakes, cookingTip: You can make lots of pancakes much faster if you use several frying pans at once. I usually use three pans at once — two ten-inch pans and a twelve-inch pan. I have had good success with T-Fal non-stick pans that I got from Amazon and at a local hardware store.

Tip: If you don’t have the flours I used, you can replace any or all of them with your favorite gluten-free flour mix.

Pancakes - gluten-free, vegan, and delicious!
 
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids' favorite weekend breakfast.
Author: Valerie Mates
Recipe type: Breakfast
Cuisine: American
Serves: serves 5
Ingredients
  • 1 1/4 cups brown rice flour
  • 1 1/4 cups teff flour
  • 1 1/4 cups garbanzo bean flour
  • 1 1/4 cups potato starch or tapioca starch
  • 2 1/2 tablespoons baking powder (or 1 tablespoon baking soda + 1 tablespoon cream of tartar)
  • 3 3/4 cups water
  • 5 tablespoons canola oil
  • optional: chocolate chips (my kids' favorite!) (note - do not mix these into the batter)
  • optional: 2 cups of assorted chopped fruit (such as bananas and blueberries)
  • optional: 1 cup of chopped nuts, such as walnuts or pecans
  • optional: 1/8 teaspoon ground cardamom
  • optional: 2 teaspoons vanilla extract
Instructions
  1. Preheat one or more nonstick frying pans on low heat.
  2. Use a whisk to mix all ingredients in a mixing bowl. Check the bottom carefully for pockets of dry ingredients that need to be stirred in.
  3. Raise the heat to medium-high.
  4. Use a big spoon to make puddles of about 2-3 tablespoons of batter on the frying pan.
  5. When bubbles appear in the batter, turn the heat down to medium, and keep it there for the rest of the pancakes.
  6. Cook until the bottoms are golden brown. You can use a spatula to peek underneath to check the color. The first batch always takes much longer than the later ones.
  7. Use a spatula to flip the pancakes to the other side.
  8. Remove the pancakes to a plate and cook more.
  9. My kids don't like fruit in their pancakes, while the grownups at my house think that that's the best kind. So usually I cook several batches of plain pancakes, then six pancakes where I sprinkle on chocolate chips, which the kids love, and then I stir fruit and nuts and cardamom or vanilla extract into the remaining batter and make several batches of fancy pancakes. Oh, so good!
  10. Serve with maple syrup (which my kids like) or homemade applesauce (which our grownups like).
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Apple-Blueberry Crumble with Vanilla Cardamom Ice Cream – gluten-free, vegan, and decadent!

Apple Blueberry Crumble with vegan Vanilla Cardamom Ice Cream

The other day, I picked up a huge container of Honeycrisp apples, and another huge container of blueberries. I brought them home and browsed through cookbooks, looking for something good to do with apples and blueberries. In Moosewood Restaurant Cooking For Health I found a recipe for an apple-blueberry crumble. It had oats in it, so I converted it to be oat-free. Then I made a frozen-banana vegan ice cream recipe to serve on top of it, with a trace of cardamom. The result was gorgeous and delicious!

The perfect bananas for this recipe are very ripe but not overripe. They should have brown freckles but the skin should not yet be solidly brown. Peel them, break into chunks, and freeze.

Apple-Blueberry Crumble with Cardamom Ice Cream
 
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This gluten-free vegan apple-blueberry crumble with banana ice cream is healthy, beautiful, and delicious!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4-6 servings
Ingredients
Fruit Filling:
  • 3 cups sliced apples
  • 3 cups fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 2 teaspoons potato starch or 1 tablespoon cornstarch
  • 1/3 cup applesauce
Crumble Topping:
  • 2 tablespoons quinoa flour (or other gluten-free flour)
  • 2 tablespoons teff flour (or other gluten-free flour)
  • 1/2 cup cornmeal
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 cup canola oil
Ice Cream:
  • 3 ripe bananas, peeled, broken into chunks, and frozen
  • 2 teaspoons vanilla extract
  • pinch of cardamom (about 1/32 teaspoon)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put the fruit filling ingredients into an ungreased 8 or 9 inch square pan.
  3. Bake for 30 minutes.
  4. While the fruit bakes, combine the crumble topping ingredients in a bowl.
  5. When the fruit has baked for 30 minutes, remove from oven. Stir it well.
  6. Break the crumble topping into small crumbs, about the size of grains of rice, and sprinkle them all over the fruit.
  7. Return the crumble to the oven and bake for 15 minutes.
  8. While the crumble bakes, put all of the ice cream ingredients into a food processor. Blend until smooth.
  9. Serve scoops of cold ice cream on top of the hot crumble. Delicious!

 

 


virtual vegan linky potluckI submitted this recipe to the Virtual Vegan Linky Potluck.

In last week’s potluck, my recipe for Chocolate Nanaimo Pumpkin Pie was an editor’s pick – neat!!

Potato Salad Deluxe – warm, nutritious, and satisfying

Potato Salad Deluxe

This deluxe potato salad makes a filling, satisfying, warm dinner.  You can load it up with healthy veggies and make it a very well-rounded meal.

This recipe is loosely based on the version in a long-ago edition of the Betty Crocker cookbook.

I add lots of veggies to potato salad each time I cook it, so it is never exactly the same food twice. Some nice items to add are herbs and spices, chopped vegetables (raw or cooked), cashews, and veggie dogs.  You can also vary your varieties of potatoes — Yukon Gold or Yellow Finns are great!

This potato salad can be served cold or warm. I like it better warm! The original Betty Crocker recipe says to chill potato salad for 2 hours before serving, but I usually serve it as soon as all the ingredients are mixed together. It makes a good winter dinner that way.  Though it’s lovely served warm in the summertime, too.

Last night when I cooked this, my twelve-year-old daughter, Kendra, said, “Mom, I really like that you are doing this blog. You are making all of my favorite dinners, like potato salad.”  Yum!

Potato Salad Deluxe
 
Prep time
Cook time
Total time
 
This deluxe potato salad makes a filling, satisfying, warm dinner. You can load it up with healthy veggies and make it a very well-rounded meal.
Author:
Recipe type: Dinner
Cuisine: American
Serves: serves 5 or more, depending on how many optional extras you add
Ingredients
  • 3 eggs
  • 2-3 pounds potatoes (about 8-10 medium potatoes -- Yukon Gold are great here)
  • 1 batch Beannaise - a quick homemade mayo replacer, or use 1/2 cup of mayonnaise -- but this recipe tastes much better and is healthier with Beannaise
  • 1 medium stalk celery, chopped (about 1/2 cup)
  • 1-2 red bell peppers, chopped
  • Optional: 1 cup cashews
  • Optional: cut-up tofu dogs
  • Optional: quartered artichoke hearts
  • Optional: asparagus cut into 1 inch pieces
  • Optional: olive slices
  • Optional: cabbage, chopped small (uncooked is fine)
  • Optional: spinach
  • Optional: summer squash / zucchini
  • Optional: spices, herbs, fresh parsley, dill weed!
  • Optional: chopped pickles
Instructions
  1. Put eggs in a pot of cold water. Heat to boiling; lower heat. Simmer for 15 minutes. Pour out the water, add ice cubes and cold running water. Peel the eggs. Chop them, or slice them twice with an egg slicer, slicing in two different directions.
  2. While the eggs are cooking, chop the potatoes into half-inch cubes. Put in a pot. Add enough cold water to cover the potatoes. Heat to boiling. Boil 10 to 12 minutes, until the potatoes pierce easily with a fork. Drain.
  3. While the potatoes are boiling, make the beannaise.
  4. Put all of the ingredients into a big bowl. Stir thoroughly.
  5. Serve right away, or chill it for several hours before serving.

 

Umeboshi Calling – a quick vegan pasta dinner with a slightly addictive creamy cashew sauce

umeboshi calling

little umeboshiThis quick vegan recipe has creamy cashew sauce (or choose the nut-free variation that replaces the cashews with tofu), with spinach and red bell peppers. It uses an unusual ingredient called umeboshi paste, which adds a delicious salty sweetness to the recipe.

Umeboshi paste is made of pickled umeboshi plums — though it does not taste at all like pickles. It is salty and sweet and creamy, making the recipe’s sauce a little addictive.

If you can’t find umeboshi paste, you can replace it with 1 teaspoon of sea salt. That works okay and comes out tasting lovely, but if you can possibly use umeboshi paste, this recipe is much yummier for it.

I originally made this recipe with the kind of pasta that looks a little bit like a telephone cord. That’s how the recipe got the name Umeboshi Calling.

Nut-free version: Replace the cashews with 10 ounces of tofu, and reduce the water to 1/2 cup.

Variation: You can add 1-2 cups of your favorite protein source, such as Butler soy curls (rehydrated before adding!), seitan (note that seitan is not gluten-free), baked tofu, etc.

Tip: If you anticipate leftovers, you may wish to keep the sauce and the pasta separate, so that you can store them separately, so that the pasta doesn’t absorb all the liquid from the sauce in the refrigerator.

Umeboshi Calling - a quick pasta dinner with creamy cashew sauce
 
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
This quick vegan recipe has creamy cashew sauce (or choose the nut-free tofu variation), spinach, and red bell peppers. It uses an unusual ingredient called umeboshi paste, which adds a delicious salty sweetness to the recipe.
Author: Valerie Mates
Recipe type: main dish
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 pound pasta, preferably something curly such as Field Day Organic Brown Rice Fusilli
  • 1 package frozen spinach (anything from 10 to 16 ounces is OK)
  • 1 cup raw cashews
  • 1 cup water
  • 2 1/2 tablespoons umeboshi paste
  • 1-2 bell peppers (any color is OK; red is especially good in this)
Instructions
  1. Cook pasta according to package directions.
  2. Defrost spinach, but don’t drain it.
  3. Blend cashews, water, and umeboshi paste in a blender or food processor for several minutes, until it thickens and starts to look about the consistency of sour cream. Make sure you blend the mixture for long enough that it is really smooth.
  4. Chop the bell pepper.
  5. Mix everything together.
  6. Stir, but don't worry if the spinach stays somewhat clumpy.
  7. Serve. Yum!
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