Tag Archives: #eggfree

Shepard’s Pie (Gluten & Dairy-Free)

Shepard’s Pie (Gluten & Dairy-Free)

I was craving Shepard’s Pie (also known as cottage pie), but I only had three potatoes. So instead of Mashed Potatoes, I used Mashed Garlic Roasted Cauliflower on top. It added almost a cheesy taste, and it was great with the gluten-free vegan biscuits that I made using Pamela’s Biscuit & Scone Mix .IMG_1114.JPG

Here’s my twist.  In addition to the ingredients for the Mashed Garlic Roasted Cauliflower, you will need:

  • 1 lb ground lamb (or bison or ground beef)
  • 2 tablespoons Worchestire sauce
  • ½ teaspoon Redmond’s Real Salt
  • 10 twists on a  pepper grinder
  • 4 drops Young Living Thyme Essential Oil (or 1 tablespoon fresh)
  • 4 drops Young Living Rosemary Essential Oil (or 1 tablespoon fresh)
  • ¾ cup chopped carrot
  • ½ cup organic frozen peas
  • ½ organic frozen corn
  • ½ cup organic frozen beans
  • 1 large chopped onion
  • 3 cloves garlic finely chopped
  • 2 tablespoons vegan butter (I used Earth Balance)
  • 2 tablespoons gluten-free flour (coconut or almond flour make it Paleo)
  • 2 cups beef broth (I used Home Goodness Organic Beef Broth from Costco)

 

I’m personally a huge fan of cooking with essential oils, because at the time I didn’t have any fresh thyme or rosemary at my house –  I didn’t even have potatoes! The essential oils are so convenient, never expire, and still add great flavor. You can read about my dish with cooking with oils here. If you are interested in purchasing Young Living Essential Oils, you can click here. I’d love to help you learn to use oils not only in your kitchen, but in your daily life!

Directions

    1. Preheat oven to 400ºF & prepare Baked Cauliflower Recipe
    2. Heat a large skillet over medium high heat, then add lamb. Brown lamb until fully cooked, about 5 minutes (I find there’s enough fat released in the beef that I don’t need to add oil to the pan). While it’s cooking, prepare your vegetables.
    3. Chop onion, and garlic (smash with knife and then chop).img_1063
    4. Chop carrots. I only had baby carrots, so I chopped them in fourths and then cut them.IMG_1068.JPG
    5. Soak up excess grease with a paper towel.img_1067
    6. Add onion, garlic, and carrot, worcestershire sauce,Real Salt, pepper,Young Living Rosemary Essential OilYoung Living Thyme Essential Oil, then cook for approximately 10 minutes, until carrots are soft.
    7. Add the frozen peas, corn, and green beans (I snapped the green beans in half), and cook for 2 minutes.IMG_1076.jpgIMG_1077.JPG
    8. Add gluten-free flour and vegan butter to the pan, and toss around until butter is fully melted and the flour disappears (~1 minute). IMG_1078.jpg
    9. Add beef stock. Then, bring liquid to a boil over high heat.IMG_1079.jpg
    10. Cook for a minute or two until broth thickens into a light sauce.
    11. Remove pan from heat, and transfer meat and veggie mixture to an 8×8 baking dish.IMG_1085.JPG
    12. Preheat oven to 425ºF.
    13. Pull Baked Cauliflower from the oven, and finish preparing Mashed Garlic Roasted Caulflower 
    14. Top lamb mixture with  Mashed Garlic Roasted Caulflower img_1093img_1091
    15. Bake 20 – 25 minutesShepard's Pie.jpg

What are your favorite comfort foods?

susanellenlogoweb

Chocolate Chocolate Chip Cookies (Vegan & Gluten-Free)

I know that I’ve been posting a lot of chocolate recipes lately, but in my house Valentine’s Day requires a lot of chocolate; it’s the way to my husband’s heart! 

Since I posted the 2 Vegan Gluten Free Chocolate Chip Cookie recipes, I’ve been thinking about making the Vegan Gluten Free Chocolate Chip Cookies With Almond Flour with chocolate; tonight I made them, and they were a perfect Valentine’s Day treat! 

Chocolate Chocolate Chip Cookies (Vegan & Gluten-Free)

  • 2 cups Almond Flour (I used Blue Almond from Costco)
  • ¼ cup Namaste Gluten Free Perfect Flour Blend
  • ½ cup vegan butter (I used Earth Balance)
  • ¾ cup cocoa powder
  • ¼ cup organic pure maple sugar (I bought Coombs Family Farms Maple Sugar at Fresh Thyme)
  • ½ cup organic coconut sugar
  • 1 teaspoon gluten free vanilla extract
  • 3 teaspoons egg replacer + 4 tablespoons warm water (I used Ener‑G Egg Replacer – it’s available at Whole Foods, Fresh Thyme and Amazon) – If you aren’t vegan or allergic to eggs you can use 1 egg + 1 egg white
  • 1 cup vegan chocolate chips + ¼ cup chocolate vegan chips set aside (Use Lily’s Baking Chips to make a sugar-free Paleo cookie since they are sweetened with stevia, or Enjoy Life chips to make them vegan)
  • ½ teaspoon baking soda
  • ¼ teaspoon  Redmond’s Real Salt
  • ½ banana IMG_0996 cover photo.jpg

Directions

  1. Preheat oven to 375 degrees.
  2. Grease cookie sheet and set aside.
  3. Combine flour, baking soda, cocoa powder, and Redmond’s Real Salt in small bowl.
  4. Prepare your egg replacer (take 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens).
  5. Beat butter, sugars, and vanilla in large bowl until creamy.
  6. Add Ener‑G Egg Replacer
  7. Gradually mix in dry ingredients.
  8. Mash the 1/2 banana.
  9. Add the  banana and continue to mix until combined.
  10. Stir in the chocolate chips.
  11. Drop tablespoons of dough on a lightly greased cookie sheet. I used a knife to get the dough out of the tablespoon. because they were very sticky, and then gently smoothed the top. If you don’t smooth the top  – they will look jagged.
  12. Bake for 14 – 15 minutes until they are browned  and firm to the touch. (I baked them for 15 minutes)
  13. Cool for 5 minutes, then remove to wire racks to cool completely.
  14. Put ¼ cup of chocolate chips in a glass bowl and microwave for 30 second increments stirring in between sessions until melted and smooth.
  15. Drizzle melted chocolate over cookies.IMG_0992.JPG
  16. Makes ~2 dozen cookies

susanellenlogoweb

 

Chocolate Wafer Cookies & Ice Box Cake (Gluten-free & Vegan)

Every year we made an icebox cake for Christmas. My daughter wrote all about it in her tradition story project at school. That’s when I got scared. This was the first year with the kids being wheat, egg, and dairy free. How was I going to make a gluten-free and vegan cake without the Nabisco cookies and whipped topping? I couldn’t break the tradition. See how sweet they are making this cake! My son was 2 here.

Last Christmas, we traveled to Florida to see my mother-in-law, so my husband and I went to the local Walmart on Christmas Eve, in attempt to get Christmas gifts and the ingredients to recreate the treasured icebox cake.  Peace & Calming to the rescue; seriously it helped me survive the crowds and chaos! I deserved the mother of the year award for a trip to Walmart, followed by Toys “R” Us on Christmas Eve!

While at Walmart, I bought Pillsbury Best Multi-Purpose Gluten Free All Purpose Flour Blend, Smart Balance (Vegan Butter), and Hershey’s Cocoa Powder. I was sincerely surprised at how delicious and crisp these gluten-free vegan chocolate wafers were, and very inexpensive! FYI,  I don’t recommend the heavy coconut cream from Wal-Mart, it has tons of sugar and water, because of the dilution it doesn’t whip well – it tastes like marshmallows. I prefer the Trader Joe’s Brand or Tai Kitchen full-fat coconut cream. Or, if you’re lazy, you can use the CocoWhip!, but it will taste more like Cool Whip.

Since it was Christmas, my mother-in-law requested that I try to stick to traditional cane sugar and cocoa powder instead of cacao and coconut sugar. I get it, she didn’t want to “ruin” the cookies with my typical healthier experimentation. I’ll have to experiment another time and report back!

Regardless, my mother-in-law (who had wanted to go buy the Nabisco cookies and make her own separate cake) declared, “These are really really good! Are you going to put these on your blog? You should!” I take that as a vegan gluten-free win!

Chocolate Wafer Cookies (Gluten-Free  & Vegan)

  • 1 1/2 cups (6.75 ounces) gluten-free all-purpose flour
  • 3/4 cup (2.4 ounces) unsweetened cocoa powder
  • 1 cup plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 14 tablespoons vegan butter, slightly softened (I used Smart Balance)
  • 3 tablespoons coconut cream or full-fat coconut milk (I prefer Trader Joe’s brand)
  • 1 teaspoon gluten-free vanilla extract

Directions

  1. Combine the gluten-free flour, cocoa, sugar, salt, and baking soda in a large mixing bowl.
  2. Using a pastry cutter, scoop 1 tablespoon of vegan butter at a time into the bowl, continually combining with the pastry cutter as you incorporate each tablespoon. (If you don’t have a pastry cutter, you could put them in a Vitamix or a food processor).
  3. Combine the coconut cream and vanilla in a small cup.
  4. Add the liquid mixture and continue to combine with the pastry cutter until it is fully combined.
  5. Knead a few times to make sure that it is evenly blended with your hands.
  6. Transfer the dough onto a cutting board lined with wax paper or foil.
  7. Form the dough into a log about 14 inches long and 1 3/4 inches in diameter.img_9255
  8. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.
  9. Place your oven racks on the top and bottom slots.
  10. Pre-heat your oven to 350 degrees.
  11. Using a pastry cutter (the Betty Crocker with measurements printed is great for this), slice the cookies as thinly as possible.
  12. Place them on a cookie sheet lined with parchment paper approximately 1 inch apart. The first time I placed them too close like this and they grew together but were easily separated. The next time I placed them 1 inch apart and they were perfect.img_9286
  13. Cook for 6 minutes on the top rack of the oven. After 6 minutes, transfer them to the lower rack and cook for another 6 – 9 minutes.

Makes ~60 cookies if you slice them very thin. What’s good about these cookies is that they are flat at the bottom and are perfect for making an icebox cake!

img_9294                                       DON’T FORGET TO PIN

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Icebox Cake (Gluten-Free & Vegan)

Ingredients:

  • Chocolate Wafers
  • 1/4 cup powdered sugar
  • 1 can coconut cream or full-fat milk  (refrigerated overnight)

Directions:

  1. First, make the vegan coconut whipped cream. Since I made this dairy free, I used 1 can coconut cream (you can also use full-fat coconut milk) that had been in the fridge overnight and ¼ cup powdered sugar. Mix with a mixer on high until fluffy. If you don’t have a good mixer, you can use a Vitamix, or put your metal bowl in the freezer before whipping the cream.IMG_9451.JPG
  2. Then, ice your gluten-free vegan chocolate wafers and create a stack of cookies.
  3. After four sandwich cookies lay them on a wax paper covered tray, and continue to put a layer of whip cream on each chocolate wafer, lay it down on the tray creating a row of cookies. Repeat this for three rows. If you’re fancy you can try to make a design – like a Christmas tree with your icebox cake, but I’d try traditional rows for the first time.
  4. Carefully push the chocolate wafer rows together with a cookie inside the filling of another. Then, smooth the vegan whip cream around the entire outside of the cookies.
  5. The icebox cake needs to sit overnight. The wafers will soak up the cream and become soft. Note how the chocolate wafers absorb the coconut cream.img_9378-updated
  6. So in the meantime, the kids didn’t want to wait. I took extra chocolate wafers, put them in a cupcake liner, topped them with coconut cream, and enjoyed them right away! They are little mini-icebox cupcakes!img_9369

What are some of your favorite holiday food traditions or recipes?

susanellenlogoweb

Inspiration: https://smittenkitchen.com/2009/03/homemade-chocolate-wafers-icebox-cupcakes/. I adapted her recipe to make it gluten and dairy free (vegan) and changed the directions.

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Banana Chocolate Boston Cream Cake (Vegan and Gluten Free

Boston Cream Banana Cake.jpgThis cake has several flavors that make it unique. If you use it with a box cake, it doesn’t take much time. However, I had the 4 ounces  vegan dulce de leche and 6 ounces The Best Vegan Chocolate Sauce prepared in fridge already, so I heated them in the microwave for 10 seconds until they were warm and spreadable, but not too liquified.

If you choose to make the vegan dulce de leche the day that you are making this cake, start the dulce de leche an hour and a half in advance. Make the cake, and while it is cooking, prepare The Best Vegan Chocolate Sauce (it only takes 10 minutes), and then the Chocolate Coconut Filling. I feel the cake tastes best after sitting in the fridge overnight.

1 Gluten-free Yellow Cake Box Mix (I used Glutino, Gluten Free Pantry, but Live Gluten Free Mix will make a fluffier cake)img_9570_2

  1. Pre-heat oven (according to the box).
  2. Prepare the cake according to the box. I used egg replacer instead of eggs, vegan butter, and almond milk instead of cow milk in order to make it dairy and egg-free, and gluten-free vanilla. Adjust to your dietary needs. 
  3. Mashed 1 banana and place it in the mixer. This is necessary because the egg replacer alone did not make the batter as moist as it should be. It gave a nice flavor to the cake! img_9579_2
  4. Grease and flour two 9 inch round cake pans.IMG_9575.JPG
  5. Spoon mix into cake pans.
  6. Bake according to box (my box was 40 – 45 minutes).
  7. Let cool 10 minutes in the pan.

Chocolate Coconut Filling

  • 1 can chilled coconut cream (I used Trader Joe’s. I keep a couple of  coconut cream cans in the refrigerator at all times. It needs to be in the fridge overnight to be firm enough to whip.)
  • ⅔ cup cocoa powder
  • ⅔ cup powdered sugar
  1. Spoon coconut cream in the mixer bowl, but do not include the water at the bottom of the can. I have a KitchenAid mixer that mixes very well. If you do not, you may want to chill a metal bowl in the freezer. A Vitamix also works great!
  2. Whip coconut cream, chocolate powder, and powdered sugar until it’s fluffy.

Put the cake together

  1. After it is cooled, put one of the rounds on a cake stand (you could use a plate).IMG_9589_2.JPG
  2. Spread the chocolate coconut cream filling on the cake.IMG_9595.JPG
  3. Place the remaining round on top.IMG_9598.JPG
  4. Spread The Best Vegan Chocolate Sauce (~6 ounces)IMG_9602_2.JPG
  5. Then drizzle 4 ounces of vegan dulce de leche.IMG_9603.JPG
  6. Cake is best after it sets overnight in the fridge.

Chili Peppered Cabbage (Paleo)

One day, my son and I were rushing to Costco while my daughter was at gymnastics. They were giving samples of the Columbus Turkey Bacon (it’s nitrate, MSG and gluten free). In attempt to keep my kid quiet in the store, I gave him a sample. He LOVED it. So I tried it, and it was really good! I normally do not like turkey bacon, but this has a nice texture. My kids will eat it plain for breakfast. So, if you think you dislike turkey bacon, try this brand and let me know your thoughts!

Did I mention that I never used to eat bacon because it is bad for you? And, it is…Ugh, guilty pleasures. I felt like I had given up everything with my diet, so I caved after I went dairy, wheat and egg free. I felt like I needed some pizazz in my diet. But, guess what?!  You can make this recipe vegan in a snap with coconut bacon! Cookie and Kate has a recipe! Check it out at: http://cookieandkate.com/2014/how-to-make-coconut-bacon/.

Chili Peppered Cabbage with Bacon, Peppers, Onions and Garlic

  • bacon (whatever kind floats your boat: 1 pack turkey, pork, or coconut; if you are making coconut bacon you will need coconut flakes, GF soy sauce, GF liquid smoke, and maple syrup)
  • 1 head of cabbage
  • 1 red bell pepper
  • 4 drops Black Pepper Essential Oil (I use Young Living Vitality Black Pepper) or 1 tsp ground pepper
  • 1 onion chopped
  • 3 garlic cloves
  • ¼ teaspoon paprika
  • 1 teaspoon gluten free chili powder 
  • 1 teaspoon onion salt (I used Redmond Real Onion Salt)
  • 1 teaspoon salt (or to taste – I used Redmond Real Salt)
  • 2 – 4 tablespoons olive oil

Tips: 

  • If you are making the coconut bacon it takes 2 minutes to prep and 13 minutes to cook. Set your oven for 350 degrees, and mix it together.
  • For the turkey bacon, I set the oven to 375 degrees, put the bacon on a cookie sheet, and bake it for 15 – 20 minutes. I like to bake my bacon on a cookie sheet in the oven because it’s easy; I set the timer, and start chopping my veggies. Then I won’t burn it on the stove, splash grease everywhere, and set off the smoke alarm.
  • You can read about my dish on cooking with essential oils here and real salt here.

Directions:

  1. Prep the bacon, and while it’s baking – chop the cabbage, onion, and garlic.
  2. Heat a large pan to medium heat with 2 tablespoons olive oil for turkey bacon or 4 tablespoons for the vegan / vegetarian option using coconut bacon.
  3. Pull the bacon from the oven, and pour a little of the grease, and put the bacon back in the oven. Obviously, skip this part if you are using coconut bacon.
  4. Add the cabbage, onion, and garlic to the pan.
  5. Chop the red bell pepper next, and then add it to the pan (I like it a little crisper so I don’t cook it right away).
  6. Continuously sauté vegetables and add the Young Living Black Pepper Essential oil, paprika, chili powder, onion salt, and salt. The secret to this dish is the chili powder, and I like the subtle flavor of the Black Pepper essential oil. 
  7. Vegetables will be tender and done at approximately the same time as the bacon. Pull your bacon off the pan, and chop it into small chunks with a knife.
  8. Mix the bacon and the veggies together, and serve.

My son and I ate it as a complete dish. My 4-year-old gobbled it up!! He said that it needed the bacon because he didn’t like the cabbage and peppers alone; that’s cool with me – when he eats cabbage and peppers, I do a happy dance!

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