Tag Archives: #dairyfree

Graham Crackers (Vegan, Oat-Free & Gluten-Free)

My daughter has a sensitivity to oats. When she was little she had reflux and would explode with eczema whenever she was exposed to them, but I didn’t know what was causing it until we had her blood tested. Before I was desperate enough to give her a blood test, I was slathering her with Aveno Baby Lotion and giving her oatmeal baths to sooth her eczema, only to make it worse. Recently, I tried to test the sensitivity with a couple servings of gluten-free oats, and she seemed to do okay. However, when she thought she was over the intolerance, she ate a bowl of oatmeal and a granola bar in one day; then, she got a huge tummy ache. I’m remaining positive. At least we are progressing beyond the eczema.

This oat intolerance, along with her sensitivity to wheat, makes it very difficult to find graham crackers at the store. Schar makes a wheat-free and oat-free graham cracker, but it has honey – so it’s not vegan. I’ve searched for vegan and gluten-free graham crackers, and I haven’t found any, so I decided to make my own. My daughter says that mine taste as good as the Schar ones! That’s a huge gluten-free vegan win, because mine are also refined sugar-free! Healthy and tasty!

Here’s what you do. Combine the dry ingredients…

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Slice the vegan butter into little chunks...IMG_0232.jpg

Cut-in vegan butter...IMG_0233.jpg

Stir in the wet ingredients until it begins to clump...IMG_0234.jpg

Form dough into a ball...IMG_0235.jpg

Roll dough over parchment paper, score it, and decorate it with a fork…IMG_0236.jpg

Bake, divide, and devour.IMG_0243.jpg

Make sure to save some graham crackers for smores or a pie crust. I'll post the recipe soon for this smores cake that I made with vegan marshmallows and dark chocolate (see below). It was delicious and easy!

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  • Servings: 20
  • Time: 40
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Easy gluten-free, oat-free, refined sugar-free, and vegan homemade graham crackers.

Tips: Make sure your gluten-free flour blend has xanthan gum, if not you will need to add 1/4 teaspoon. I really like the Namaste Gluten Free Perfect Flour Blend, because I never have to add anything extra to the flour and it rises very well. It contains sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour, and xanthan gum.

Ingredients

  • 2 1/4  gluten-free flour (I used Namaste Gluten Free Perfect Flour Blend)
  • 1 teaspoon baking powder
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt (I used Redmond Real Salt)
  • 8 tablespoons vegan butter (I used Earth Balance Soy Free)
  • 3 tablespoons cold water
  • 3 tablespoons pure maple syrup
  • 1 teaspoon gluten-free pure vanilla extract


Directions

  1. Combine gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda, and Redmond Real Salt in a large mixing bowl.
  2. Slice vegan butter into tablespoons (you can do even smaller pieces if you prefer).
  3. Using a pastry cutter or two knives, cut-in vegan butter one tablespoon at a time into the bowl until it resembles the texture of cornmeal. You also could do this easily with a food processor.
  4. Add cold water, maple syrup, and vanilla; continue to stir until dough starts to form large clumps. If dough is too dry, add more cold water one tablespoon at a time.
  5. Heat oven to 325.
  6. Lay out parchment paper.
  7. Spray lightly with non-stick cooking spray.
  8. Gather dough into a large ball and divide in half.
  9. Lightly flour the rolling-pin  (I used Namaste Gluten Free Perfect Flour Blend because it was out already).
  10. Roll half of the dough into a rectangle to ~1/8″ thick.
  11. Score dough with a pizza cutter, knife, or multi-purpose scraper and chopper (I used this OXO Multi-purpose Scraper & Chopper) into desired shapes. I chose 2” x 2” squares, and used the OXO Multi-purpose Scraper & Chopper to measure easily with the measurements on the blade.
  12. Prick dough all over with a fork or toothpick.
  13. Repeat with the other half.
  14. Transfer the two parchment paper sheets to cookie sheets, and bake for 20 – 23 minutes or until golden brown.
  15. Let graham crackers cool for 5 minutes.
  16. Separate and eat.


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susanellenlogoweb

Asparagus and Artichoke Tofu Scramble (Vegan & Gluten-Free)

Every time that I ate eggs, my gut would be distended. I heard of tofu scrambles, when I discovered my high sensitivity to eggs, but they never really appealed to me. I loved omelets, and nothing can replace the flavor of an egg. However, since starting a plant-based vegan diet a month ago, I have been making a different tofu scramble every weekend. It switches up my morning smoothie routine; you can see my smoothies if you follow me on instagram @myrealdish. So, I’ll be doing a series on tofu scrambles, and this is the 1st dish in the series. This Asparagus and Artichoke Scramble is a favorite for not only breakfast, but also dinner! I love easy ways to add veggies into my morning meals, and this gluten-free, dairy-free and vegan dish is easy and packed with flavor! It’s a win for everyone!

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  • Servings: 2-3
  • Time: 15
  • Print

This vegan and gluten-free tofu scramble has asparagus, artichokes, sun-dried tomatoes, spinach, and shallots.


Credit: Country Living

Tips: (1) Snap the ends of the asparagus with two hands, and where the natural break occurs is how you know which part of the stalk needs to be discarded. (2) Drain the tofu before using it. (3) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency.However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Asparagus Tofu Scramble

Ingredients

  • 1 can (8.5 oz) of whole artichoke hearts
  • 12 oz asparagus
  • 2 large tablespoons of sun-dried tomatoes
  • 14 oz organic tofu
  • 1 – 2 large cups of spinach
  • 1 shallot (chopped)
  • 3 tablespoons olive oil
  • salt and pepper to taste


Directions

  1. Prepare your vegetables: break the asparagus in ~3 or 4 parts discarding the ends, chop the shallot,  and slice the whole artichokes in half.
  2. Heat a large skillet to medium-high heat, with 3 tablespoons of olive oil.
  3. Sauté the shallots and asparagus first for ~4 minutes.
  4. Drain the tofu, and slice it into chunks
  5. Add the tofu, spinach, artichokes, and sun-dried tomatoes.
  6. Continue to sauté for ~4 more minutes or until you see the asparagus is crispy-tender, but not mushy. Add a little extra olive oil as needed to the pan.
  7. Serve and enjoy!


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What are your favorite vegetables to mix with tofu?

susanellenlogoweb

 

 

Mayan Chocolate Chia Seed Pudding (Vegan & Gluten-Free)

I had never made Chia Pudding. So when I was considering the flavor that I wanted to make – I had a flashback to one of the best coffees that I have ever had at Coffee & Art in San Diego; it was called a Mayan Mocha. This special coffee inspired this dish, and I wish that this chia seed pudding could bring the beach and perfect weather with it. Anyway, you will savor the flavors of cacao, agave, cinnamon, vanilla, and coconut cream in this pudding – it’s just a special combination.Chia Seed Pudding

  • Servings: 3
  • Time: 4hr 15mins
  • Print

This Chocolate Chia Seed Pudding is a healthy, easy, delicious, gluten-free, and vegan dessert or breakfast.


Credit: myrealdish.com

Ingredients

  • 1 can or 2 cups of full fat coconut milk (I used Thai Kitchen)
  • 1/2 cup chia seeds
  • 1/4 cacao powder
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/4 cup Blue Agave Syrup 
  • 1/4 teaspoon cinnamon powder


Directions

  1. Put all ingredients into your Vitamix or blender in order to make it smooth.
  2. Stir in your chia seeds.
  3. Put in a container and refrigerate overnight or for at least 4 hours.
  4. Optional: top with a coconut whipped topping (you can find my recipe here) and drizzle with the Best Vegan Chocolate Sauce.
  5. Makes a great breakfast or dessert.


Tahini Cookies (Vegan & Gluten-Free)

My son cannot eat peanuts. So when Trader Joe’s put the Tahini on the end cap display by the checkout, it inspired me to make my sweet boy some cookies that he could eat! I had never had Tahini before, so I didn’t know what to expect.IMG_1560

The tahini cookie batter consistency was just like that of a peanut butter cookie.

IMG_1561.JPGI rolled the batter into balls, and I used a meat beater in order to see what the pattern would look like, but then decided to dip the fork in water and press – the old fashioned way.

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The result was a crispy wafer tahini cookie, which rivaled a peanut butter cookie (in my humble opinion). But regardless, he didn’t have an allergic reaction to them, so that’s a win in my recipe book!

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My daughter wanted to make sandwich cookies, so we made a vanilla filling. Honestly, I was already happily eating the crunchy tahini goodness with a glass of homemade cashew milk, but she was persistent. The kids often inspire my recipes, because I bake to not only make them healthier gluten-free vegan treats, but also to avoid allergic reactions.

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On the other hand, my son, my husband, and I prefer chocolate EVERYTHING, so I pulled a jar of the Best Vegan Chocolate Sauce from the fridge. It’s thick and spreadable, so I used it as a filling! FYI – I didn’t spread and leave the sandwich cookies sitting out, because we ate all of them before I could blink! However, I’m afraid the sauce would melt if you did. I would fill the tahini cookies right before eating each one, or keep them in the fridge. IMG_1583.JPG

Gluten-free and vegan deliciousness!

tahini cookie pinterest

  • Time: 30mins
  • Difficulty: easy
  • Print

A crunchy gluten-free and vegan tahini cookie

These tahini wafer cookies are gluten and sugar cane free and vegan. Eat them plain or make a sandwich cookie with chocolate or vanilla filling. If you use the chocolate filling recipe, it contains cane-sugar.

Ingredients

– 1/2 cup (~1 stick) vegan butter (I used Earth Balance)

– 3/4 cup tahini butter (I used Trader Joe’s)

– 1/2 cup coconut sugar

– 1/2 cup maple sugar (I use Coombs Family Farms Maple Sugar from Fresh Thyme)

– Egg replacer for 1 egg (1 ½ teaspoon EnRGee + 2 tablespoons warm water)

– 1/2 teaspoon gluten free pure vanilla extract

– 1 cup all-purpose gluten free flour (I used Namaste Gluten Free Perfect Flour Blend)

– 3/4 teaspoon baking soda

Sandwich Cookie Filling (Optional)

Vanilla Filling:

– 2 tablespoon melted vegan butter (I used Earth Balance)

– 1 tablespoon almond milk (or any non-dairy milk)

– 3/4 – 1 cup powdered xylitol or confectioner’s sugar

Chocolate Filling:

Follow the recipe for the Best Vegan Chocolate Sauce.


Directions

  1. The chocolate filling: if you chose to make the chocolate filling click here for the recipe, it's best to prepare this the night before or at least a couple hours before in order to let it cool and firm in the fridge so that it is spreadable.
  2. Heat oven to 350 degrees.
  3. Heat your water for the egg replacer - I used a tea kettle.
  4. Add vegan butter, tahini, and both sugars to a mixing bowl.
  5. Cream with the paddle attachment for the mixer until they are well combined.
  6. Switch your attachment for your mixer to a regular beater.
  7. Prepare your egg replacer.
  8. Add egg replacer and vanilla, and mix on medium speed until combined.
  9. Shape 1 ½ - 2 tablespoons of dough into a ball.
  10. Line three baking sheets with parchment paper.
  11. Place dough balls 3 inches apart on the prepared baking sheets.
  12. Make a design on your cookies with a small dish of warm water and a fork. Dip the fork's tines in water each time before you press. You can also try the meat beater to make a pattern, but it wasn't as pretty.
  13. Bake for 18 - 20 minutes until they are brown; rotate the baking sheets between the oven shelves halfway through baking (at ~9 minutes).
  14. The vanilla filling: If you chose to make the vanilla filling, make it while they are baking with a hand mixer. Mix the butter and non-dairy milk slowly adding the powdered xylitol (or powdered sugar) 1/4 cup at a time, mixing until smooth. You may need extra xylitol until it thickens well or matches your desired level of sweetness.
  15. When cookies are finished baking, transfer them to a wire rack to cool.
  16. Once they have cooled, fill them with icing if desired (refrigerate any remaining sandwich cookies) unfilled cookies, or in an airtight container at room temperature.

 

 

Creamy Potato Soup (Dairy & Gluten-Free)

I thought my days of creamy delicious potato soup were over, until I made this one. Even if you can have dairy, you want this soup. It is that good. I used coconut cream, but it doesn’t taste like coconut. It just gave it a nice thickness.

Ingredients

  • 2 packs *bacon (I used Applegate Organic Turkey)
  • 1 poblano pepper
  • 1 red bell pepper
  • 6 garlic cloves
  • 2 large shallots
  • 2 large leeks (only the bottoms not the leafy tops)
  • 9 small russet potatoes
  • 4 tablespoons vegan butter  (I used Earth Balance)
  • 1 container of gluten free broth (I used Kitchen Basics chicken broth. It is the ONLY brand that I have ever found that is both MSG and gluten-free!) 

Cream Sauce

Directions

  1. Soak potatoes in fruit and vegetable soak to clean (I love the Thieves Fruit and Veggie Soak)
  2. Cook turkey bacon 13 minutes 400 degrees in the oven
  3. Rinse potatoes, peel and chop them into small chunks.
  4. Chop vegetables.
  5. Pour off the bacon grease into a large sauté pan with 4 tablespoons vegan butter to melt or use olive oil if you are making it vegetarian / vegan
  6. Add vegetables, 5 grinds of pepper, and 1 teaspoon real salt in reserved turkey bacon drippings and butter until onion is translucent, and vegetables are tender about 7 minutes.IMG_1246.JPG
  7. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. 
  8. Chop bacon
  9. Add bacon to the pan with the vegetables, and add enough chicken broth stock to just cover the potatoes. Bring to a boil, cover, and simmer until potatoes are tender.IMG_1248.JPG
  10. In a separate pan, 3 melt tablespoons vegan butter over medium heat.IMG_1249.JPG
  11. Add 1 can coconut cream.IMG_1250.JPG
  12. Whisk in gluten free flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro.IMG_1252.JPG
  13. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.IMG_1257.JPG
  14. Stir the cream mixture into the potato mixture.
  15. Add salt and pepper to taste. I added 15 grinds on the pepper grinder and ½ teaspoon salt.
  16. Let it simmer for an hour.
  17. Serve & garnish with scallions if desired.potato soup cover.jpg

 

To make this soup vegan, use rice paper bacon! I think it’s better than coconut bacon. You can use vegetable broth instead of chicken broth and sauté your veggies in olive oil.

susanellenlogoweb

Spanish Paella

paella coverAs a Spanish teacher, I have traveled to Spain and eaten paella in every city that I visited. It is very hard to find fresh clams in St. Louis, but it is easy to find frozen wild caught langostinos, shrimp, and scallops, thanks to Costco. So, I went with the seafood that was available. Since I had langostinos, I thought of ingredients that would taste good with them, so that is why I added the non-traditional fennel  and roasted bell peppers ingredients. This dish is LOADED with seafood and meats, feel free to use what you have available in your freezer or at your local market. Also, it is a HUGE dish that serves 12. You can always 1/2 the recipe to meet your serving size.

The highlight of my shopping trip for this paella was finding this Kitchen Basics brand of broth. It is the ONLY brand that I have ever found that is both MSG and gluten-free! Previously, all stock that I have found has MSG – even if it is gluten-free. It was on sale at Dierberg’s for 2 for $6.

I also looked for gluten, nitrate,  and casein-free meats. Since I couldn’t find traditional Spanish sausage, I went with Bilinki’s Andouille Chicken Sausage and Volpi Traditional Prosciutto. Both are pre-cooked. If your meats aren’t pre-cooked, then you will need to sauté them with a little olive oil in a pan about 10 minutes before the dish is done, and then  incorporate them into the paella.img_0805

IMG_1367HINTS:

  1. You will also need to thaw your meats and seafood  before preparing.
  2. The rice you choose will impact your cook-time. I used Lundberg Organic Brown Short Grain Rice  and the cook time is 45 minutes for this rice. You want a short grain, or Bomba Rice. In my opinion, the 45 minute cook time allowed the flavors to set in the paella.
  3. You can use a mortar prestle in order to grind your saffron with a little salt before adding it to the paella; it will give your dish a brighter yellow color and infuse a stronger flavor. This is of course optional.

Ingredients

Herb sauce

  • 2 cups parsley
  • 1 cup lemon juice
  • 2 tablespoons olive oil
  • 3 garlic cloves chopped

Chicken Thighs 

  • Prepare 6 chicken thighs ( I bought organic 3 pack from Costco and used 2 packs).
  • Juice of 1 lemon
  • Redmond Real Salt & 6 twists on the pepper grinder
  • 2 minced garlic cloves
  • 2 tablespoons olive oil 

Paella

  • 3 – 32 oz containers of chicken broth
  • 8 garlic cloves (small)
  • 2 small onions
  • 6 oz prosciutto
  • 6 oz spanish sausage sliced into ¼ slices (I actually used Chicken )
  • 1 fennel bulb
  • 1 red bell pepper
  • 1 cup roasted bell peppers
  • 1 can diced tomatoes
  • 1 teaspoon Redmond Real Salt
  • 1 teaspoon saffron springs (I got mine at Costco)
  • 1 teaspoon paprika
  • 1 lb langostinos (wild caught preferred, thawed)
  • 1 lbs baby shrimp  (wild caught preferred, thawed)
  • 8 mussels
  • 10 large jumbo shrimp (to place of top & decorate the dish)
  • 1/16 cup lemon juice
  • 4 1/2 tablespoons olive oil
  • 4 cups short grain rice (I used Lundberg Organic Brown Short Grain Rice)
  • 1 cup frozen peas

Directions

  1. Thaw your meats and seafood. (See hints)
  2. Peel and smash 12 garlic cloves.
  3. Mince 2 of the garlic cloves.
  4. Put chicken thighs in slow cooker  or baking dish and bake them on low heat in your oven.
  5. Sprinkle chicken with Redmond Real Salt & 6 twists on the pepper grinder. Squeeze the juice of 1 lemon on, sprinkle 2 cloves minced garlic, and drizzle 2 tablespoons olive oil over chicken.IMG_1366.JPG
  6. Cook on high for 2 hours (this can be done in advance the night before on low for 4 hours or in the morning the day you will be cooking the dish).
  7. While chicken cooks, continue preparing the paella. Juice 1 ⅛ cups lemon juice into a liquid measuring cup. 
  8. Chop parsley & 3 cloves garlic in order to prepare the herb sauce. Then combine parsley, 3 garlic cloves, 1 cup lemon juice and 2 tablespoons olive oil into a small mixing bowl and set aside. Save the last 1/16 cup of lemon juice for pouring over the paella when it is done.IMG_1369.JPG
  9. Continue chopping 8 garlic cloves, onions, fennel, and red bell pepper. Put into a medium mixing bowl with 1 teaspoon paprika and set aside.IMG_1368.JPG
  10. Chop roasted bell peppers and set  aside in a measuring cup.
  11. Slice sauce into ½ inch slices, and prosciutto (both of my selections were pre-cooked).
  12. Heat 2 ½ tablespoons olive oil on medium high heat in a very large pan.
  13. Sauté chopped vegetables in the pan for 5 minutes. Add 1 can of diced tomatoes and 1 teaspoon Redmond’s Real Salt and continue to sauté for 3 minutes. IMG_1371.JPG
  14. Add rice to vegetable mixture and sauté until mixed well.IMG_1374.JPG
  15. Add herb sauce, chicken broth, and saffron. Bring to a low boil for 10 minutes. Stirring every couple of minutes.IMG_1376.JPG
  16. Add sausage and prosciutto to a rice mixture, and cover for 30 minutes. Stirring a couple of times.IMG_1381.JPG
  17. In 20 minutes, 10 minutes before the rice mixture is ready, heat 1 tablespoon of olive oil in a frying pan. Sauté mini shrimp and langostinos for 2 minutes. Remove into a bowl.
  18. Heat 1 tablespoon of olive oil on medium high heat in the pan. Sear large scallops for 1.5 minutes per side.
  19. Add the mussels, shrimp, langostinos, jumbo shrimp, and scallops to the large pot. Along with 1 cup peas (optional).
  20. Remove chicken from crock pot when finished, slice it, and add it to the paella.IMG_1380.JPG
  21. Simmer on low until the rice is cooked and broth is absorbed. FYI your pot will be FULL. You will need to carefully stir the mixture as your rice continues to soak up the broth.IMG_1386.JPG
  22. When the rice is done, pour 1/16 cup of lemon juice over the paella and gently turn it so that it doesn’t spill.
  23. When it is finished, you can place a couple of paper towels on top for ~15 minutes until you are ready to eat it. Or, if you have a stainless steel pan, you can put it in the oven on 200, and let it stay warm there until you are ready to eat.IMG_1388
  24. Plate and serve! I placed the jumbo shrimp and the mussels on top before serving. IMG_1394susanellenlogoweb

Chocolate Buckwheat Pancakes (Vegan & Gluten-Free)

Today we are enjoying spring break with my kids’ favorite Chocolate Buckwheat Pancakes! Since I’m not teaching this week, I got a little fancier than normal.

Ingredients

Notes: I used cacao and not cocoa in this cake. Cacao is a superfood. The difference is that cacao is “milled at low temperature to protect the nutrients and flavor.” Personally, I find cacao not as sweet at cocoa.

Directions

  1. Combine buckwheat, cacao, baking powder, salt, maple sugar, and non-dairy milk  in a mixing bowlIMG_1356.JPG
  2. Spray griddle pan with a non-stick spray (I like my Circulon Acclaim Hard Anodized Nonstick 11-Inch Square Griddle)
  3. Scoop the pancake batter on the griddle and then sprinkle mini-chocolate chips on top. Once firm, flip. The second side only cooks for a minute and a half.
  4. Repeat until all batter is used. Makes ~12 pancakes.
  5. You can serve if with warm maple syrup and vegan chocolate chips. Or, be a little more decadent. I sprinkled chocolate chips, The Best Vegan Chocolate Sauce, and sliced bananas, and then topped it with Soyatoo Soy Whip Cream that I got from Whole Foods  (Fresh Thyme also sells it). The Soyatoo Rice Cream is also tasty. You can check it out on Amazon here. I love fresh coconut whip cream, but sometimes for just a little cream on pancakes I don’t want to make an entire can of coconut cream.chcolate buckwheat pancakes.jpg