Tag Archives: #glutenfreerecipes

Hearty Vegetable Lentil Stew with Goda Masala

If you want to curl up on a cool fall day with a nice hearty lentil stew, this dish is for you. During my pregnancy with my daughter, I craved Indian Food. My friend Melanie and I always used to eat Indian Food, but since she moved to Kansas City, I haven’t had anyone to go with me. So I decided to head to a local Indian market by my home in order to find some delicious spices. I always used to order Tikka Masala at a restaurant, but I decided to switch things up and purchase a goda masala spice blend instead. It’s a spice often used in Maharashtrian cuisine, the third largest state in India located in the west. If you would like to make your own goda masala spice, you can find a recipe here. Maybe one day I will learn to make an authentic Maharashtrian dish with the goda masala spice.

While I was at the Indian market, I also picked up 24 Mantra Organic Mixed Lentils / Pancharatna Dal. They are a mix of mung bean split, black gram split, lentils hulled split, pigeon pea hulled and chickpea hulled split. Supposedly they are easy to digest and do not require soaking. However, I do have a very sensitive stomach and didn’t want to risk the upset. In case you are a newbie to making lentils, here’s what I did to successfully avoid tummy troubles. First, I boiled water. Then, I poured the legumes into a pot and covered them with a few centimeters of the boiled water, the warm water helps break down indigestible starches. I added 4 tablespoons of apple cider vinegar (2 tablespoons for each 1 cup legumes). You can also add another acid such as lemon juice. I soaked them for 8 to 12 hours, drained them, rinsed them again, and returned them to a clean pot. I went here online and read about what to do with lentils and followed the instructions.

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Goda Masala Lentils

  • Servings: ~8 searchings
  • Difficulty: easy
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This Hearty Vegetable Lentil Stew with Goda Masala is in a creamy coconut tomato sauce; it's delicious and naturally gluten-free and vegan with cauliflower, green beans, peas and flavorful spices such as cumin, turmeric, and curry.


Credit: My Real Dish

Ingredients

  • 2 cups lentils (I used 24 mantra organic mixed lentils
  • 1 onion
  • 2 tablespoons (~7 cloves) garlic 
  • 1 can tomato sauce
  • 1 can coconut milk (I used Thai Kitchen)
  • 3 tablespoons Goda Masala
  • 15 grinds of pepper (or pepper to taste)
  • 2 teaspoons (or salt to taste)
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ cayenne
  • 1 teaspoon yellow curry
  • optional: fresh cilantro for serving
  • English peas (10 oz / 1.25 cups)
  • green beans (12 oz / 1.5 cups)
  • cauliflower (12 oz / 1.5 cups)


Directions

  1. See tips above about preparing the lentils. If you don’t soak the lentils, this dish is an easy dump in the crockpot meal with little prep!
  2. Chop the onion and mince the garlic.
  3. Add all of the ingredients (except the peas, cauliflower, and green beans) to the crockpot and cook on low for 6 hours.
  4. Remove bay leaves.
  5. Heat a 3 inches water in a large pot to boil. Once the water boils, put in cauliflower, peas and green beans in a steam insert into the pan and cook for 5 minutes.
  6. Gently fold in the vegetables into the lentil dish.
  7. Optional: top with cilantro when served.

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Kiwi Raspberry Salad

Today I wanted something different when I was making this Raspberry Kiwi Salad. So I experimented with some fruit! I love hemp hearts on my salad. Did you know that 3 tablespoons of Hemp Hearts contain 10 grams of protein and 3 grams of fiber?! They are so healthy for you!
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Kiwi Raspberry Salad

  • Servings: 1 lunch
  • Difficulty: easy
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This Kiwi Raspberry Salad is light, refreshing and sweet!.


Credit: My Real Dish

Ingredients


Directions

  1. Prepare veggies and fruit: clean, peel, and slice/chop. I like to clean my cucumbers with Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak for my raspberries and lettuce. You can buy them here.
  2. Place lettuce in the bowl, and add ingredients.
  3. Top with Hemp Hearts and drizzle Trader Joe’s Organic Red Wine & Olive Oil Vinaigrette Dressing on top.
  4. Enjoy!

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Southwestern Chopped Ranch Salad (Vegan)

This summer I discovered Just.Ranch – it’s a fabulous vegan ranch dressing. I’ve been indulging in it a lot! I love combining ranch with flavors that you wouldn’t expect!

Recently I’ve been trying to meal prep by roasting vegetables ahead of time for salads, bowls, and pasta. This week I marinated 18 ounces of chopped butternut squash in agave syrup, olive oil, and Chipotle Lime Rub by Wildtree. You can buy it here. I’ve been using this rub in soups, on tacos, and even veggies. This salad has so many of my favorite flavors! I’m going to use the rest of the quinoa and chipotle lime butternut squash for some other dishes this week.

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southwestern salad

Southwestern Chopped Ranch Salad

  • Servings: 1 full meal
  • Difficulty: easy
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This Southwestern Chopped Ranch Salad is filling and flavorful with chipotle lime butternut squash, quinoa, black beans, avocado, and cherry tomatoes.


Credit: My Real Dish

Tips: (1) Prepare quinoa per bag. I made 1 cup in order to use it with the Roasted Butternut Squash in another vegan bowl this week. (2) I purchased 18 oz of butternut squash, roasted it with 1 tablespoon olive oil, 1/2 teaspoon Chipotle Lime Rub, 1 tablespoon agave syrup for 25 minutes in a 425-degree oven.

Ingredients

  • 5 cups romaine lettuce
  • 1/2 a red bell pepper (chopped)
  • 1/2 an avocado
  • 3 tablespoons of black beans, drained and rinsed
  • 2 tablespoons quinoa
  • 5 cherry tomatoes sliced in half
  • 2/3 cup Roasted Butternut Squash (Chipotle Lime Rub, agave syrup, and olive oil – see tips)
  • Vegan Ranch Dressing (I used Just.Ranch)


Directions

  1. Prepare quinoa and Butternut Squash per tip recommendations. Or the desired equivalent.
  2. Chop vegetables, drain and rinse the beans.
  3. Place romaine lettuce in the salad bowl and top with ingredients.
  4. Serve with Vegan Ranch Dressing.

What are your favorite salad combinations? Let me know in the comments!

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Zucchini & Summer Squash Pasta Salad

This summer we’ve been grilling with friends a lot. Since I haven’t been eating meat, I’ve been experimenting with veggie dishes to bring to parties. I’ve been loving tons of fresh zucchini, summer squash, and tomatoes. Look how pretty it looks!

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This vegan gluten-free dish is sure to be a hit with any group! It also is a great way to use fresh veggies from your garden or a local farmer’s market!

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Zuchinni Pasta Salad

Zucchini & Summer Squash Pasta Salad

  • Servings: 15
  • Difficulty: easy
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This gluten-free and vegan pasta dish is easy, quick, and loaded with veggies and chickpeas for protein.

Tips: (1) Feel free to substitute fresh, dried, or even young living essential oils in the recipe. I’ve provided the options. I talk about my dish with essential oils here in this veggie pasta sauce post. I’m available to help you use them in and out of the kitchen. You can order them here(2) Never overcook gluten-free noodles because it makes them mushy. Add a little olive oil to the water with gluten-free noodles (this keeps them from sticking), stir them, and boil them for the minimum time recommended. With this recipe strain them, and rinse them with cold water.

Ingredients

  • 1 zucchini 
  • 1 summer squash
  • 1 large sweet yellow onion
  • 3 tablespoons minced garlic
  • parsley (1 tablespoon dried or 3 tablespoons fresh)
  • basil (1 tablespoon dried, or 3 tablespoons fresh, or 6 tiny drops of Basil Young Living Essential Oil)
  • oregano (2 tablespoons dried, 6 tablespoons fresh, 12 tiny drops of Oregano Young Living Essential Oil)
  • 1 can chickpeas (drained and rinsed)
  • 8 oz chopped mushrooms
  • 1 cup cherry tomatoes (I used cherry heirloom tomatoes)
  • 1 bell pepper (I used orange to add color)
  • 1 teaspoon real salt
  • 5 grinds on pepper grinder
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil + 3 tablespoons
  • 1 bag gluten-free noodles (I used a spiral quinoa noodle because they are more firm)

Directions

  1. Start a pot of water to boil on the stove with a little salt for your noodles. Be prepared to start the noodles when the water is ready.
  2. Wash vegetables (I used Thieves Fruit and Veggie Spray).
  3. Slice zucchini, summer squash, tomatoes, and mushrooms. Chop bell pepper and fresh herbs (if desired). Mince garlic and onion.
  4. Heat 3 tablespoons of olive oil in a large pan.
  5. Sauté bell pepper, zucchini, summer squash, garlic, and onion for ~3 minutes.
  6. Drain and rinse your chickpeas
  7. Add mushrooms and herbs, salt, and pepper. Continue to sauté for ~3 more minutes until veggies are almost tender.
  8. Add chickpeas and tomatoes to the pot, along with 1/2 cup olive oil, and red wine vinegar. Sauté for 1 minute more.
  9. Stir in the cooked gluten-free noodles.
  10. Serve cold.

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I brought it to a BBQ.IMG_8135.JPG

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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

  • Difficulty: easy
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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 Ener-G + 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.

 

 

Chocolate Avocado Mousse (Vegan, Gluten-free, & Paleo option)

Chocolate Avocado Mousse (Vegan, Gluten-free, & Paleo option)

It is difficult to make a vegan pudding that doesn’t taste weird. After an unfortunate incident with a Hershey’s pudding mix, it is not gluten-free – look out for a label that says modified food starch, I went to the Enjoy Life website in order to find an allergy friendly recipe to make. They have awesome recipes! I made it my own, by changing it slightly. This is my go-to recipe when I want a pudding or mousse, or use my Easy Chocolate Crumb Crust recipe to make a chocolate pie or even a chocolate lasagna.

Ingredients:

  • 3/4 cup chocolate chips (Enjoy Life Foods Mini Chips for vegan or  Lily’s Baking Chips to make them Paleo) 
  • 4 very ripe large (8 ounce) avocados, peeled and pitted
  • 3/4 cup agave
  • 1/2 cup cacao powder
  • 1/3 cup almond milk (or non-dairy milk)
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon Redmond Real Salt

Directions:

  1. Place the chocolate chips in a small bowl. Microwave for 30 seconds, stir and repeat until melted. You can also put the bowl over a pan of boiling water and stir to melt or use a double boiler.
  2. Peel and pit your avocados, and place them in your Vitamix or food processor.IMG_1258.jpg
  3. Add the melted chips, avocados, agave, cacao powder, non-dairy milk, vanilla, and salt.
  4. Blend until smooth and creamy, scraping the sides of the bowl as needed.IMG_1259.JPG
  5. Spoon into container and refrigerate for at least 3 hours (it can be prepared a day in advance).
  6. Garnish with fresh raspberries or strawberries and serve, use the perfect chocolate pie crust and make a chocolate mousse pie with the chocolate crumb crust, or save for to make the Chocolate Lasagna!
  7. I served it in small rice bowls that I got from Pier One Imports. chocolate mousse cover.jpg

 

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Banana Chocolate Chip Muffins (Vegan & Gluten-Free)

We love muffins, but spent a long time without them. It isn’t easy to make a gluten-free vegan muffin that rises and isn’t 80% gooey. I’m not saying this muffin isn’t dense, because it is; however, it has more volume than I thought would ever be possible with a muffin that I was able to eat.IMG_0980.JPG

Chocolate Chip Banana Muffins (Gluten-Free & Vegan)

Ingredients

Directions

  1. Preheat oven to 350 degrees F.
  2. Mash 3 ripe bananas on a plate. img_0946
  3. In a large mixing bowl, combine mashed banana, sugars, and vanilla.
  4. Beat until smooth, and set aside.
  5. In a separate small bowl, combine flours, baking powder, baking soda, and salt. Stir and combine.
  6. Add the dry mixture to the wet ingredients. Mix until just incorporated. The batter resembles a very thick pancake batter.
  7. Fold in vegan chocolate chips.
  8. Lightly grease a 12-cup muffin tin and spoon muffin mixture so that each cup is almost  full.
  9. Bake on center rack for 29-31 minutes, until a toothpick inserted into the center of one comes out clean. 29 minutes was perfect for mine.banana chocolate chip muffins 2.jpg

 

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