Archive for the ‘vegan/vegetarian’ Category
Once upon a time, when asked “What’s the best restaurant in Boston?”, Spenser (Robert B. Parker’s detective) answered, “The best restaurant in Boston isn’t in Boston, it’s Rosalie’s in Marblehead.” Rosalie’s is now out of business, but the building is very close to my house. This is my family’s memory of Rosalie’s Spinach Pie. We love this recipe, and it is completely open to many variations – vegetarian or not, lots of vegetables or not… It doesn’t work without dairy and eggs, however.
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
This is a really fun recipe to play with – add and subtract veggies and meat options. Just don’t change the spinach, amount of cheeses, and eggs. Sometimes we don’t have zucchini, so we add extra mushrooms. Sometimes we have a picky person who doesn’t like mushrooms, so we just leave them out. I’ve frequently made 2 of these at a time – one vegetarian and one for the omnivores. It’s incredibly easy and delicious.
- 3 eggs
- 10oz baby spinach
- 1lb ricotta cheese
- 1 cup grated parmesan or romano cheese
- 2 TB coconut or olive oil
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp Italian Seasoning or Trader Joe’s 21 Seasoning Salute, or your favorite spice mix
- 1/2 zucchini, sliced
- 1-2 cloves garlic, minced or pressed
- 1/4 lb (that’s 4oz) fresh mushrooms, sliced
- 1/2 bell pepper, diced
- 1/2 cup cooked sausage (optional)
- 4 strips bacon (optional)
Preheat oven to 350F. Lightly grease a deep pie plate or a glass baking dish no larger than 8″x11″. A 9×13 is too big.
In a large sautée pan with a lid, warm the oil over medium heat. Add the garlic, and stir for a minute. Add the mushrooms, zucchini, and bell pepper and sautée until the vegetables are tender. Add the baby spinach to the pan, turn the heat down to medium-low, and cover. Lift the lid after a minute to stir, then repeat. After a couple minutes, the spinach should be bright green and wilted.
Take the cooked veggies off the heat, pour into a colander, and drain well.
In a large bowl, combine ricotta, eggs, cheese, and seasoning. Mix in spinach mixture, then add in the sausage and/or bacon, if using. Mix just well enough to combine, then pour into the baking dish.
Bake for 35-40 minutes, until the center is clearly set. Let sit for 5 minutes after baking, then cut and serve. Yum!
When my cousin offered to make me a kale smoothie, I was skeptical. Very skeptical. But it was pretty good! Then I went home and tweaked it over a few months. Now I make it for breakfast every morning. I don’t even feel guilty when I eat a cider donut with it, it makes me feel that virtuous!
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 1 stalk celery, cut into chunks
- 3 cups kale, packed
- 1/2-1 inch ginger paste, or 1/2-1 tsp grated ginger
- 4oz frozen pineapple chunks (I like to get the 4 pack of pineapple tidbits that are prepackaged. I then freeze them in their containers. However, 1/2 cup frozen pineapple or 1/2 cup pineapple chunks & juice that has been frozen works well)
- 1 TBS Chia seed (I prefer to buy my chia seeds via Amazon’s subscribe and save, but Trader Joe’s and Whole Foods often have good deals as well)
- 1 heaping TBS protein powder (I’ve really liked the vanilla Designer Whey protein powder, there’s no grit or aftertaste, but it’s obviously not dairy-free)
- 1 1/2 cups milk (I prefer soy or almond, but any milk or milk substitute will work)
Put the above ingredients into the blender. I do it in the order listed above. Turn your blender on low and start blending. You may need to stop and stir the ingredients as the blender gets going, depending on the strength of your blender. (A Vitamix will finish this off in the blink of an eye, but the average blender, like the one I own, will take a bit longer.)
Pour into a glass and enjoy! This will serve 1 or 2 people depending on how hungry/thirsty they are.
This is now one of my two go-to frostings. If a cupcake is going to have chocolate frosting, it’ll have this fudgy frosting. If it’s going to have a vanilla frosting, it’ll be buttercream. My dear chocoholics love this, and find chocolate buttercream less satisfying.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.
- 1 cup chocolate chips (Enjoylife are dairy, soy, gluten, nut, peanut, and mostly allergen-free, almost all chocolate chips are gluten-free)
- 2 TBS butter or dairy-free margarine
- 1 cup confectioner’s sugar
- 1 TBS milk or milk substitute (soy, rice, coconut, etc)
In a small saucepan over medium-low heat, melt the chocolate and butter/margarine. When it’s melted, whisk in the milk and confectioner’s sugar. The result should be a thick, fudgy frosting. If it’s too thin, add a tablespoon or two of confectioner’s sugar. If it’s a little too thick, add a teaspoon or two of milk.
Frost any cupcake with this frosting – chocoholics will approve! You can also add a simple fondant decoration to go along with a lunchbox theme.
Sadly, I’ve never had an apple cider donut with gluten, but these taste the way I imagine the originals taste. They also taste the way the cider donuts at the fair smell. Yum!
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe. As there are only 2 eggs in this recipe, they should be easy to replace, though I haven’t done it personally.
- 1 1/3 cups gluten-free flour (brown rice or millet work well)
- 2/3 cup starch (tapioca, arrowroot, or white rice flour)
- 1 tsp xanthan gum
- 3/4 cups white sugar
- 2 tsp baking powder
- 1/8 tsp allspice
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup apple cider
- 1/4 cup milk (cow, soy, rice, almond, or coconut)
- 2 eggs
- 1 tsp vanilla extract
- 1 TBS butter (or dairy-free margarine), melted
Cinnamon Sugar topping
- 1 stick (8 TBS butter or dairy-free margarine), melted
- 2/3 cup white sugar
- 1/3 cup brown sugar
- 2 TBS cinnamon
In the bowl of your stand mixer, combine everything from flour through salt. Mix it for a moment to make sure it’s well combined.
Add in each of the liquid ingredients (cider, milk, eggs, vanilla, butter), allowing them to become well combined after each addition.
Fill the donut pan a bit below full. Bake 12-15 minutes. Doughnuts are ready when you touch them and you can feel it spring back. Let them cool for 5 minutes before removing from the pan.
After the doughnuts have cooled, combine sugars and cinnamon in one shallow bowl, and melt butter in another shallow bowl. Dip both sides of the donut in the butter, then put in the cinnamon-sugar bowl until they’re coated.
This is an amazing chocolate cake recipe, with a deep chocolate flavor. These are some of the best cupcakes/cakes I’ve ever had. This has become my go-to cake recipe, and as a bonus, when I’ve served these to people without allergies, they gobbled them up without realizing they were “special”. This is a great example of serving great food, not just food that’s good for people with Celiac and/or allergies.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 3/4 cup brown rice flour, or another flour like sorghum or millet
- 1/4 cup pea or bean flour
- 1/2 cup white rice flour, or a starch such as arrowroot or tapioca
- 1 cup good quality baking cocoa – we like Rodelle Dark Baking Cocoa and Frontier Organic Cocoa Powder
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp xanthan gum or guar gum
- 1 1/2 sticks margarine (Fleishmann’s unsalted is dairy free) or butter, room temperature
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups milk (dairy, rice, soy) plus 1 1/2 tsp vinegar to mimic buttermilk
Preheat the oven to 350 degrees.
This makes 2 dozen cupcakes or 2 9″ round cakes. Lightly grease the bottom of the baking pans, then dust with a little cocoa powder, or line 2 muffin tins with cupcake liners.
Whisk the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a medium bowl.
In a separate bowl, with your mixer, beat the butter until creamy. Slowly add the brown sugar and the granulated sugar. Whip this mixture until fluffy.
Add the eggs one at a time to the creamed mixture, then add the vanilla.
Turn the mixer to low and alternate adding the flour mixture and the buttermilk.
Pour into the prepared pans – if making cupcakes, use an ice cream scoop to measure an equal amount of batter into each cupcake liner. For cakes, bake for 25-30 minutes; for cupcakes 12-15 minutes, until the cake/cup cake is springy to the touch and a toothpick comes out clean.
Let cool, then serve as is or frost with a “butter”cream or faux-cream cheese frosting. Yum!
We have had a very good, dependable, easy banana muffin recipe, but sometimes you want a little something different. This new recipe makes incredibly easy and delicious muffins, and we’re really enjoying them! The girls are eating them for breakfast, snacks, and dessert, so they don’t last long.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, vegetarian, vegan, and top 8 allergen free recipe.
- 1 1/4 cup GF flour (I like 1c brown rice, 1/4c pea flour)
- 1/2 cup starch (arrowroot starch, white rice flour, tapioca starch, potato starch)
- 1 tsp xanthan gum or guar gum
- if not gluten-free, just use 1 3/4 cups flour and omit xanthan gum
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2-3 brown, very ripe bananas, mashed
- 1 1/2 cup sugar
- 1/2 cup oil
- 1/4 cup dairy/soy/rice milk mixed with 1/4 tsp. vinegar
- 1 tsp. vanilla
- 2 eggs (or equivalent egg replacer)
- 1 cup mini-chocolate chips (we like the Enjoy Life Chocolate Chips
, which are gluten/dairy/soy/nut free)
Preheat oven to 350*F. Spray or grease muffin pan or insert paper muffin cups.
Whisk flour through salt together in a medium bowl. In your mixer’s bowl, beat bananas through eggs. Slowly mix the flour mixture into the banana mixture, until it’s completely combined. Add the mini-chocolate chips and mix until just combined.
Add 1 ice cream scoop of batter into each muffin cup and bake at 350*F for 18-20 minutes.
This recipe makes 18-20 muffins. But don’t expect them to last very long! Ours rarely last a day!
My stepfather’s mom made GrapeNut pudding all the time – for every occasion. It wasn’t my favorite dessert, but it has so many nice memories attached to it. After we went gluten and dairy free (and therefore couldn’t eat Grape-Nuts Cereal), I figured we could never eat it again. When Gram passed away recently, I wanted to make a version of it for my stepfather in Gram’s memory, so I tweaked it.
I love to munch on the Bakery on Main Gluten Free Granola, and had found the (gluten, dairy, and nut-free) Enjoy Life Cinnamon Crunch Granola to be a bit too dry to be eaten plain. The Bakery on Main Gluten Free Granola is too chunky to cook with, but the Enjoy Life Cinnamon Crunch Granola is absolutely perfect to use in place of Grape-Nuts Cereal for GrapeNut pudding! Yum!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe.
Not-quite-extensive testing with my stepfather, my family, and some of my stepfather’s coworkers indicated that this recipe leads to great results – and people never knew it was gluten-free!
- 1 1/2 cups Enjoy Life Cinnamon Crunch Granola
- 4 cups milk (or milk substitute – I would suggest coconut milk)
- 2 eggs
- 1 cup sugar
- 1 pinch kosher salt
- 1 tsp vanilla
- 1 tsp cinnamon
- Optional toppings: ice cream, whipped cream, or whipped topping
Preheat the oven to 350 degrees.
In a medium saucepan over medium heat, combine the granola with the milk/milk substitute. Bring up just to the boiling point, stirring regularly, then remove from the heat.
While the granola and milk are cooking, combine eggs, sugar, salt, vanilla, and cinnamon in a medium sized bowl. Whisk together well.
Pour the egg mixture into the milk/granola mixture slowly, stirring constantly. If you add too much at a time you’ll end up with cooked eggs, not a custard!
Once the custard is combined, pour into a 9×9 oven-proof pan, and put into the oven.
Bake at 350 for 45min to 1 hour, until a knife inserted in the center comes out clean.
Serve warm, with ice cream or whipped cream/whipped topping. (Whole Foods and other natural food stores now sell canned soy-based whipped cream next to the dairy whipped cream)
Yum! Enjoy this warm custard with your family, and make your own memories!
My family has been loving the Impossible Quiche Pie variations, and while I was Googling for more ideas, I found an apple pie variation. My oldest and youngest daughters love almost any dessert, but my middle daughter loves apple pie and chocolate only. It was lovely to find an easy workaround for the hassle of making gluten-free apple pie! As a bonus, it tasted delicious!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 3 large apples, peeled and sliced
- 1 teaspoon ground cinnamon
- several grates fresh, or 1/4 teaspoon ground nutmeg
- 1/2 cup gf biscuit mix – we like Bob’s Red Mill Biscuit mix or Pamela’s Baking & Pancake Mix
- 1/2 cup all purpose gf flour mix (or 1/4 cup rice or sorghum flour & 1/4 cup tapioca or corn starch)
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp canola oil
- 1/2 cup sugar
- 1/2 cup milk or milk substitute (cow, coconut, or soy work the best, rice is a bit too thin)
- 1 tablespoon margarine or butter, melted, or oil (Fleishmann’s unsalted is dairy & gluten free, Earth Balance has a dairy, soy, & gluten-free tub)
- 2 eggs (these are necessary, don’t try to substitute)
- 1/2 cup gf flour or baking mix
- 1/4 cup brown sugar, packed
- 3-4 TBS cold margarine, butter, or shortening (for shortening, we like Spectrum)
- 1/2 tsp allspice
Oil a 9″ pie pan with deep sides, and preheat oven to 350.
Peel and slice apples, and set in a medium-sized bowl. Add cinnamon and nutmeg, stir, and let sit.
In another medium-sized bowl, whisk together the biscuit mix, sugar, eggs, milk/milk substitute, and melted margarine/butter.
In a third bowl, combine the dry topping ingredients. Cut the fat into small pieces, and cut into the flour mixture into it using a pastry blender or two knives. Mix together until it becomes crumbly, as you would with a fruit crisp topping.
Pour the apples into the pie pan, and cover with the egg mixture. Sprinkle topping on top.
Slide into the oven, and bake for 30-45 minutes, until it becomes browned. Touch the top of the pie to make sure it’s firm and set.
Let cool and serve, with or without whipped topping or ice cream. Don’t expect there to be many leftovers!
The girls love French Toast, but it’s my mother who usually makes it. This past weekend my parents were gone for the day, so they sent me on a hunt for a good recipe. After much Googling, I ended up with this recipe which was inspired by Alton Brown’s recipe – because if Alton made it, you can’t go wrong! I tweaked it for our taste buds, allergies, and for my own cooking preferences.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe. Be sure to check the allergy notes at the bottom of the recipe.
- 1 cup milk or milk substitute (soy, rice, almond, hemp…)
- 3 large eggs (eggs are integral to this recipe, so I don’t recommend using an egg substitute)
- 2 tablespoons sugar
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 teaspoon salt
- 9-12 slices gluten-free bread1
- 4 TBS oil or margarine2
Preheat oven to 250. Set a lasagna pan or similar 9×13 pan near the stove.
In a deep pie dish, combine the milk substitute, eggs, sugar, vanilla, cinnamon, and salt. Whisk gently, so the milk/egg mixture doesn’t spill.
Heat your griddle or skillet to medium heat. Add about 1 TBS oil or margarine to pan and swirl around so it coats the pan.
Dip bread into mixture, allow to soak for about 1 minute on each side. Pick up a piece of bread and gently shake the excess egg mixture into the pie pan.
Lay 2-3 slices of bread in the griddle/skillet, depending on the size of the bread and your pan. Cook until golden brown, approximately 2 to 3 minutes for each side. When browned, remove from griddle and gently put in the lasagna pan, then slide the pan into the oven.
Continue with the next set of bread slices, until all of the french toast has been made.
Serve to many cheers and soon-to-be-empty plates! This tastes great with maple syrup, or perhaps a bit of confectioner’s sugar sprinkled on top.
1 Our favorite bread recipe is perfect for this, as is our sweet bread recipe, but any gluten-free bread will work. The Kinnikinnik loaf pictured was perfect, because it tasted a bit dry when eaten plain. Our favoite purchased bread is Ener-G Brown Rice Bread, which tastes especially wonderful when toasted.
2 We usually use Earth Balance Organic margarine tubs, which are Kosher and dairy-free. However, that margarine includes soy protein. Fleishmann’s Unsalted is also Kosher and dairy-free, but only uses soy oil – no soy protein. Alternatively, to make the recipe safe for the corn or soy-free, you can use canola or another cooking oil to coat the griddle.
Who doesn’t love a breakfast of waffles? We make a big batch, and then refrigerate or freeze the extras so they can be heated up in the toaster on busy mornings. While this recipe has 4 eggs, it can be substituted with a commercial or homemade egg replacer without sacrificing taste or quality.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients and use appropriate substitutes!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 2 cups gf flour (I like sorghum, millet, or brown rice)
- 1 cup starch (tapioca, arrowroot, or corn is good here; or use 3 cups gluten free flour mix in place of the flour and starch)
- 2 TBS sugar
- 1 TBS xanthan gum
- 1 TBS + 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 2/3 cup milk substitute
- 4 eggs or equivalent egg substitute (while usually I wouldn’t suggest replacing eggs in a recipe with 3 or more eggs, egg replacers work quite well in this recipe)
- 1 cup water
- 1/4 cup cider vinegar or lemon juice
- 1/3 cup canola oil
- 2 tsp vanilla extract
- optional: 1 1/2 cup frozen blueberries
In a large mixing bowl, whisk together flour through salt.
In a medium mixing bowl, combine milk substitute through vanilla extract.
Slowly mix the liquid into the flour, and stir until smooth.
This batter will act differently based on humidity, temperature, and phase of moon. So you may need to add 1/2 cup more flour or 1/2 cup more water, depending if it is very wet or very thick.
Add optional blueberries when the batter is well mixed, and stir until just incorporated.
Use a ladle to add waffle batter to the waffle iron, and cook according to device instructions. Keep waffles warm on a plate covered by a tea town in the oven set at 200 degrees. Serve with margarine, maple syrup, and Gooseberry Syrup.