Gluten-free Vegan Chickpea Caesar Salad

I make this 2 ways. Sometimes I roast the chickpeas until they are crunchy and sometimes I just toss them in fresh.

                     Chickpea Caesar Salad

For Dressing
1/2 cup olive oil 
2 Tbs. Dijon mustard
1 Tbs. prepared horseradish
1 lemon juiced 
3 cloves of garlic
1 Tbs. Ume Plum vinegar 
1 Tbs. coconut aminos
Process all ingredients.
  For Salad
2 heads of Romaine lettuce, rinsed and cut into bite sized pieces
1/4 cup of Daiya vegan cheese or your choice of cheese
1 cup of chickpeas
2 gluten-free breadsticks cut into bite-size squares or your choice of gluten-free croutons
 Toss all ingredients with dressing.
Toasting Chickpeas
Preheat oven to 425, take 1 to 2 cups of chickpeas and coat with the Caesar dressing, I like to add a tablespoon of garlic powder because I really like garlic. Spread evenly on parchment paper and bake for 30 to 40 minutes, until crunchy. Stir after 20 minutes. Keep an eye them at the end because they will burn fast. 

 

Gluten-free Soy-free Vegan Hot and Sour Soup

We had the flu at my house over Thanksgiving. Due to an egg allergy, we can't get the flu shot. Just a couple weeks later, we have a cold and my 5 year old has pneumonia. Luckily for me, he likes hot stuff. The day before I make this soup I add leeks, bok choy, sea salt, and garlic to a crock-pot with 12 cups of water and let it cook all day, then I strain everything out and I have my clear veggie broth. You can use your own or a gluten-free store-bought broth. I use coconut aminos and mung bean fettuccine noodles to replace the soy. Native Harvest has BPA-free canned bamboo shoots. I also use Trader Joe's sweet chili dipping sauce. It's gluten-free and corn-free. It has tapioca in it and thickens the soup so I don't have to add a slurry.

Gluten-free Soy-free Vegan Hot and Sour Soup
4 cups of vegetable broth
2 cups water
1 package dried mixed mushrooms ( follow directions on package)
1/4 package organic mung bean fettuccine noodles
1 8oz. can bamboo shoots
1/4 cup coconut aminos
1/4 cup sweet chili sauce
4  Thai Bird chilis ( I like it hot, you may want to add 1 or 2)
1 teaspoon hot pepper flakes
1 teaspoon hot chili sesame oil
1/4 cup rice vinegar
2 tablespoons ume plum vinegar
Cilantro and scallions to garnish

Add all ingredients to a  pot and simmer for 30 minutes. I do break up the bean noodles so they are a little like the tofu you would get in the restaurant or take-out soup. 1/4 of the package is 20 grams of protein! At the end add both vinegars, you can omit the ume plum vinegar. Add to bowl and garnish with cilantro and scallions.

Gluten-free Vegan Pumpkin Pie

My 5 year old asked for pumpkin pie. I had never eaten a pumpkin pie because of my egg allergy. But if he asks for something I think he will never eat, I have to make it happen.This pumpkin pie smells like heaven and it turned out perfect. I ate pumpkin pie for the first time and I loved it!

 
                                   Gluten-free Vegan Pumpkin Pie

Gluten-free Pie Crust
1 cup brown rice flour
1/4 cup coconut oil
1/2 teaspoon salt
2 Tbs. molasses
3 Tbs. agave nectar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clove

Preheat the oven to 375.Combine all dry ingredients and mix well, then add the coconut oil, molasses and agave nectar and mix well. This dough will not roll, you will have to shape it by hand. You can put it in the fridge for a few minutes to harden up the coconut oil. But not too long or it will be too hard to work with. Par-bake for 10 minutes.
Gluten-free Vegan Pumpkin Pie Filling
2 cups pureed pumpkin
1 cup coconut milk, use the fat off the top of the can 
1/2 cup agave nectar
1/4 cup tapioca flour
1 tbs. molasses
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. sea salt
1/4 teaspoon ground clove.
 Turn the oven down to 350 F. Process all ingredients. Pour into par-baked crust and bake for 50 minutes. Let cool for an hour then stick it in the fridge.

Spicy Vegan Pesto

This is my favorite pesto recipe. I like it hot! You can omit the cayenne or take it down a notch. You can also sub black olive for the green. I use dried sun dried tomatoes because the jarred sun dried tomatoes have citric acid derived from corn. You just boil them in water and let them soak for about 30 minutes. I use Divina olives because they are dairy, corn, and gluten-free. I did contact the company. The safe olives that I asked about were sweet pepper stuffed green olives, jalapeno stuffed olives, pitted kalamata. Their capers are safe too.

                                              

                 Spicy Vegan Pesto

2 bunches sweet basil
1/4 cup pine nuts
5 cloves garlic
3 sundried tomatoes
1 teaspoon cayenne
5 or more green olives
1/4 to 1/2 cup olive oil

Process in a food processor. Will keep for 3 days in the fridge. Also freezes very well, I freeze this by the tablespoon in a silicon ice tray. Then I pop them out and put the in a freezer safe container. I use this in pasta dishes and on pizza.

Gluten-free Vegan Chocolate Chip Pumpkin Bread

 Gluten-free Vegan Chocolate Chip Pumpkin Bread
1 cup garbanzo bean flour
1 cup brown rice flour
1/4 cup tapioca flour
1 1/8 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon sea salt
1 tablespoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ginger
1/4 clove
1 cup pumpkin puree or 1 3/4 fresh pumpkin puree
3/4 cup agave nectar or 1 cup coconut sugar (if adding coconut sugar add 1 cup of hot water)
1/2 cup coconut oil
1 cup gluten-free vegan chocolate chips

Mix all dry ingredients, then add all wet ingredients. After well mixed, add in chocolate chips. You can make this without the chocolate chips, it is still very yummy. My 5 year old is allergic to chocolate, so I make half and half when I bake these. I also warm my coconut oil so it mixes well.
Preheat oven to 325. I line my pans with parchment paper. Pour even amount into 4 mini loaf pans. Bake for 40 minutes, or until toothpick comes out dry.
I do these as mini loaves, and I line ceramic bread pans with parchment paper by folding it into a square. If you don't line them, they will stick. I get ceramic mini loaf pans at Michael's for one dollar! I have also done these as full size loaves, they turn out great, but will take a few minutes more to cook.

WATERMELON RADISH BLOOD ORANGE SALAD WITH BALSAMIC FIG VINAIGRETTE

It's time for fall vegetables. My favorite people at the farmer's market had some beautiful lettuce the very last day they were there until next spring. I get really sad when it's over, but I've stocked up. I also got some watermelon radishes, blood oranges and some toasted pine nuts. This is a tangy refreshing salad, and the dressing is very addictive!

the salad

2 Watermelon Radishes, or radish of your choice
2 Blood Oranges peeled and removed from the skin
1/4 cup toasted pine nuts
2 servings lettuce mix of your choice

the Balsamic Fig Dressing

2 tablespoons fig jam
2 tablespoons Dijon
1 clove garlic
5 tablespoons balsamic vinegar
1 shallot caramelized
2 tablespoons agave
1 cup olive oil

AVOCADO GRAPEFRUIT SALAD

When I first went gluten-free a lot of salads were eaten. I see a lot of grapefruit avocado salad combinations, so I came up with my own. I hope you enjoy.

                                Avocado Grapefruit Salad
For Salad:
2 avocados
2 grapefruit
1 sweet onion or red onion

1 tomato

1 cucumber
1/2 cup roasted sunflower seeds
Romaine lettuce or your choice of organic greens

For Dressing:
2 tablespoons fresh or 1 tablespoon dried dill
1 cup grape seed or olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon
1 tablespoon agave
1/2 of one of the grapefruits squeezed

Chop lettuce, dice avocado, julienne onion, slice or dice tomato, dice cucumber, half grapefruits, save half of one for dressing, peel and remove the grapefruit from membrane and toss the salad. For dressing add juice of half of the grapefruit, 1 cup of grape seed oil, 1 tablespoons Dijon, 1 tablespoon agave, 2 tablespoons of balsamic vinegar, 2 tablespoons of fresh dill and blend in a food processor. Top salad with dressing and toasted sunflower seeds and serve.

GLUTEN-FREE VEGAN GARLIC BREADSTICKS

These breadsticks are a family favorite and hard to keep around. When I am cooking them I have to put them up or my 7 year old steals them! I love catching him and seeing that big grin when he's busted!

I use a pizza stick mold that William Sonoma used to sell, they have discontinued this pan, and I am now on a search for a new mold, I'll post it when I find it! You have to have a mold for a shape, but you could bake them and cut them into sticks with no problem.

                                                               Gluten-free Garlic Breadsticks

1 cup garbanzo bean flour

1/2 cup brown rice flour

1/2 cup tapioca flour
1 tablespoon yeast

1 teaspoon sea salt

1 tablespoon garlic powder or mashed fresh garlic

1 tablespoon agave or sugar

1 cup warm water

Mix all dry ingredients together until well mixed, then add water and agave. Add sugar to dry ingredients if you use sugar. Mix well, this will be a thin batter. Let rise for about 20 minutes. Coat your pan or mold with oil, then spoon out the dough and wet fingers and smooth out the dough. Spray a little olive oil on top before and it keeps it from cracking while baking. Preheat oven to 425. You can make your breadsticks thick or thin, they will be more bread like if thick, and more crunchy if thin. If I eat them right away I cook for 12 minutes. If I am freezing them for later, I cook them for 10 minutes so they don't burn when I reheat them in the oven. These freeze great! I use these for pizza crusts, dipping, and everyone loves them! I have also used silicone cake pans to make pizza crusts and they turn out great, you may have to cook a minute longer. Remember to wet your fingers to smooth out, and it will ensure that they don't crack. If you still have a problem cracking you can loosely cover with foil and it will hold the moisture in and prevent cracking. Yes, there is an art to these, but they are fast and easy, AND CHEAP! Notice, there's no xanthan gum?

Eggplant Spinach Artichoke Dip

I love eggplant! I love artichokes! And, well, I love Daiya cheese. A year ago I was happy to eat my dairy-free foods with no dairy substitutes. Then Whole Foods started carrying Daiya. I tried it and loved it. Then I found myself cooking around Daiya cheese. I'm addicted to it. I admit it. You can leave out the Daiya cheese and it is still yummy. I also have a name for my dip.

                                           EGGARTACH DIP



1 big eggplant
12 ounces frozen artichoke hearts
1 cup frozen chopped spinach
1 tablespoon hot sauce, like Tabasco
3 cloves garlic
1 tablespoon pepper flakes
1/2 freshly squeezed lemon
1 cup of Daiya, plus more for topping
1/4 Gluten-free Vegan Italian bread crumbs
20 or more Gluten-free Vegan French bread crisps

Preheat your oven to 400. Wash your eggplant, poke holes in it with a fork and bake for 45 minutes or until done. Let cool. Steam artichokes according to package. Peel and seed eggplant and add to food processor with garlic and lemon. Process until smooth. Add artichokes, spinach, hot sauce, red pepper flakes, and 1 cup of Daiya, process until well blended, but not pureed. Add to baking dish and bake for 20 minutes on 350. After 20 minutes top with more Daiya cheese and add Italian bread crumbs on top. Turn oven up to 425 and bake for 10 minutes. Let cool or you will burn the roof of your mouth like I did because I wanted it so bad! Garish with chopped tomatoes, I used Roman Candles this time. Enjoy!!!

GLUTEN-FREE CORN-FREE TACO SHELLS

Well, both of my kids are in school all day now. I have more time on my hands, even if it does go by quickly. I've had this idea for awhile, but just didn't have the time to put in to do it. I miss tacos! I loved blue corn taco shells. I really loved them. So I got a bag of forbidden black rice for the color, and went from there. You will need a taco shell rack/pan.

           

                                                  Forbidden Rice Taco Shells

2 cups cooked forbidden black rice

1 cup tapioca flour

1 cup brown rice flour

4 tablespoons Spectrum shortening or shortening of choice

1 tablespoon sea salt

1 teaspoon baking soda

First I pureed the black rice and shortening,then added baking soda and salt, tapioca and brown rice flour and blended for a few minutes. The dough should be a little sticky but roll up into a ball easily. I used wax paper on top and bottom to flatten the dough by hand or a rolling pin into thin flat disks. Not too thin or they will fall apart and crack while baking. I had a 6 1/2 saucer that I used for a guide and just press the saucer to get your round edge. Carefully peel off the top layer of wax paper. Remove the excess dough around then edge and lay onto rack and peel off the bottom layer. Preheat the oven to 375. Bake on middle rack for 20 minutes. Remove from rack. I made 12 shells, depending on your thickness you could get more or less.

GLUTEN-FREE TABBOULEH

I really missed tabbouleh when I found out I couldn't eat couscous anymore. So when I saw Lundberg's rice couscous I bought up 3 boxes and ran home to make some. I had tried quinoa tabbouleh, but quinoa hurts my digestive track for some reason, so I avoid it. I had also made tabbouleh without the grains because I love the flavor so much. When pomegranates are in season I love to add them to tabbouleh. So this batch of tabbouleh I made with my farmer's market tomatoes.

1 cup Lundberg couscous

2 cups water

4 Roma's or 4 of your choice, I used a black Zebra, 2 grean Zebras, and one Roman Candle
1 good sized cucumber
1 bunch parsley
1 bunch mint
1/2 lemon
1 shallot
1/2 teaspoon sea salt
1/4 cup extra virgin olive oil

Add water and couscous to a saucepan with lid, bring to boil, then remove and let sit for about 7 minutes, dump out on a plate and let cool. You don't want to cook your ingredients.

Rinse parsley and mint well, both usually contain sand and bugs. Remove from stems. Chop your shallot up so it will puree well. Add parsley, mint, shallot, lemon juice, salt, and olive oil. Puree. Cube/dice tomatoes and cucumber. After rice couscous has cooled, mix all ingredients well and chill for about 30 minutes and it's ready to eat. Serve with kalamata olives and gluten-free bread!

The Magic Painting

Every once in awhile I will post some crazy story or something wonderful about one of my kids. This morning my seven year old son with autism was sitting straight up in his bed reciting this story from either a dream or early morning ramblings. I heard him say it a few times, so I gave him some paper and asked him to write it down. It goes like this:

"The painting was magic. That was supposed to be the birth of 11. That is why the sun shines down on it. The camp counselor said inspirational messages. So if you lean over he did. First touch the sun with your mind and touch the painting with your hand and draw the difference."


A look inside of his mind makes things even more confusing! My son has very above average intelligence. Most of the time I have no idea what to do with him. I just try to keep him busy so he doesn't get bored. He talks nonstop!! He was diagnosed with autism almost 4 years ago, right before his 4th birthday. So the rantings of a 7 year old with autism can be very boring when you hear the same things over and over. But this story he made up is something new, and I hope something to look forward to and not just a one-time thing. Keep your fingers crossed.

GLUTEN-FREE VEGAN EGGPLANT PARMESAN

I love the fresh eggplant I get from my friends at the Farmer's Market. After you eat a just picked eggplant you will never go back to the seedy bitter imported eggplant. I make many things with the eggplant I get over the summer. I make tons of these breaded eggplants and freeze them and they are my fast food over the winter. I used a Rosa Bianca eggplant in this recipe. You get huge thick slices.

1 eggplant cut into slices

1/2 cup Italian dressing

1 cup gluten-free breadcrumbs

1 tablespoon Italian seasonings

After slicing eggplant, sprinkle sea salt on it and lay on some paper towels. After 20 minutes or more press eggplant to get excess juices out. This will help the eggplant absorb the Italian dressing. Mix breadcrumbs with Italian seasonings and get a plate to press the eggplant into the crumbs to coat. Brush eggplant on both sides with dressing and press both sides into breadcrumbs. I spoon crumbs on top on my first press so my hands are pressing the crumbs in and not getting the dressing on my hands. Lay flat on a baking sheet covered with parchment. I use a Misto and spray olive oil on the parchment and then spray the eggplant after they are all breaded. Not too heavy.

Preheat your over to 450. Bake for 15 minutes. Sprinkle with some Daiya cheese and put back in the oven for 7- 10 minutes. If you are skipping the cheese, cook for 20 minutes. I used some gluten-free penne and a roasted red pepper sauce. This is my comfort food! Yummy! You don't have to make your own dressing or Italian seasonings, but I do because of food allergies. My bread crumbs are from my french bread recipe. You can use whatever gluten-free bread you like.

Italian seasoning recipe

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

1/2 tablespoon dried parsley

1/2 tablespoon dried marjoram

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder or fresh garlic

Italian dressing recipe
1/2 cup olive oil
1/4 cup red wine vinegar or apple cider vinegar
1 tablespoon Italian seasonings
1 tablespoon Dijon mustard, gluten-free of course

puree all ingredients

White Tomato Artichoke Bruschetta

Yes, another Bruschetta! This one you can add some pasta or just eat it on some French Bread. I love artichokes! I use frozen artichoke hearts and steam them and split them in half so you get one in every bite.

2 white tomatoes chopped

1 12 oz  package frozen artichoke hearts steamed and cut in half

10 big basil leaves chiffonaded 

1/4 cup kalamata olives sliced in rings

1 clove garlic finely chopped

1 tablespoon capers

4 tablespoons olive oil

dash of sea salt

 Mix and let marinate for a bit in the fridge. I don't use vinegar and I don't use much salt because of the olives and capers. I used purple basil, but you can use either.

Roman Candle Purple Basil Bruschetta with French Bread Crisps

It is so hard to choose which one of the farmer's market tomatoes I love the most right now. But the Roman Candle is one of my favorites. This beauty has a sweet, less acidic taste than the red Roma, it is going to be hard going back to regular old Romas after the summer is over!

4 ripe Roman Candle tomatoes chopped
8 leaves of purple basil, roll it up and chiffonade it
1 clove garlic in a fine dice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
sprinkle of sea salt

Mix it up and marinate for at least 30 minutes. Serve with gluten-free vegan French Bread Crisps or fresh  gluten-free vegan French bread.

GLUTEN-FREE VEGAN FRENCH BREAD

I can't keep this bread in the house! Both of my boys love this bread, and my oldest yells at me when I make him wait for dinner to eat it. He's been known to steal it. Since he was the first in the house to give up gluten, this is the best thing since, well, sliced bread!

I use parchment paper, line a pan and lightly oil with olive oil.

1 cup brown rice flour

3/4 cup white rice flour

3/4 cup tapioca flour

1/2 cup garbanzo bean flour

1 tablespoon yeast
1 tablespoon agave nectar or sugar of choice
1 tablespoon olive oil
2 teaspoon xanthan gum
1 teaspoon sea salt
1 1/3 warm water (110-115 degrees)

Mix all flours, yeast, xanthan gum, and sea salt in mixer until well combined. Add warm water, olive oil, and agave, and mix well for 2 minutes. Fill your measuring cup with water to wet your hands so the dough doesn't stick to your hands. Rub oil on your hands first.  Shape your loaf and shellac it smooth with the water. I dome foil over my loaf so it doesn't touch it and it rises perfectly. Let rise for 40 minutes or more. I've gone 2 hours. The longer you let it rise the better. You can make one long loaf or 2 shorter. I double this recipe and make 2 long loaves and save one to make french bread crisps, croutons and breadcrumbs for breading.

Preheat oven to 400. Bake bread on middle rack for 40 minutes, depending on your oven, it could be 5 minutes more or less. The outside of the bread will be hard crusty.

I hide my second loaf and the next day when it is stale it will slice thin. I bake the slices on 400 for 10 to 12 minutes to use for bruschetta or baba ganoush. I puree the ends for breadcrumbs to use later. I freeze those, and sometimes freeze the slices before I bake them for a later date. I hope you enjoy this easy recipe! Gluten-free bread doesn't have to be hard!

FARMER'S MARKET GLUTEN-FREE PASTA SALAD

I have one booth I go to at our local farmer's market. They grow the most beautiful tomatoes, peppers, basil and eggplant I've ever seen. It's organic, too! Most of the time I have recipes in mind, but sometimes I see something so tasty looking, I buy it and have to come up with something. So today it was green zebra tomatoes, pimento peppers, and fresh sweet banana peppers. You can mix up with whatever you find!

3 ripe green zebra tomatoes diced
2 fresh sweet banana peppers cut in rings

1 fresh pimento pepper diced, I would have used more, but I just had one

6 big basil leaves cut in strips

1 cucumber diced

1 shallot diced

1 garlic clove minced

2 tablespoons balsamic vinegar

dash of sea salt

1/4 cup of olive oil

2 cups of gluten-free pasta cooked and rinsed with cold water 

Mix all ingreients before pasta, after well mixed add pasta and enjoy! This is an awesome salad when it
is 100 degrees outside!

GLUTEN-FREE DAIRY-FREE MACARONI AND CHEESE

This recipe is very easy and the kids love it. I don't use nutritional yeast because it makes my son sick. So here is a simple recipe that is fast and easy.
  
2 cups gluten-free macaroni
1/2 cup plain hemp millk
1 tablespoon tomato paste
1 teaspoon mustard flour
1/2 teaspoon tumeric

Boil water and cook macaroni for 10 minutes or desired softness. Mix hemp milk, tomato paste, mustard flour and tumeric in a sauce pan and set on 4. Reduce to half until thick like a cheese sauce. Mix and serve!
If you don't use hemp milk or can't get it, use your milk of choice.

 

GLUTEN-FREE CORN-FREE SOY-FREE VEGAN BURRITO

Being a Celiac Vegan is hard enough, but avoiding corn and soy makes it a real challenge, at first. When I first went gluten and dairy-free, my whole diet had corn or soy in everything. Corn really made me sick and I thought it was just taking time to get my gut back in order from the gluten. When I dropped corn from my diet I really felt better and stopped breaking out and having stomach pains. After my thyroid malfunctions I gave up soy. If you don't eat meat, remember...beans are your friends.

I have two boys and one man to feed, so I cook in bulk. I double this recipe to make two meals to feed four.

1 cup black beans
1 cup mixed rice, I like the Lundberg's wild blend
1 cup diced peppers, I use what I have, I prefer pablonos, but red, green, or hot will do.
1 tablespoon tomato paste, Bionaturae is organic and corn-free
2 teaspoons cumin

1 teaspoon onion powder

1 teaspoon garlic powder
1 pinch of saffron if you have it on hand

8 Food for Life Rice Tortillas

First you want to get your beans ready, I never soak overnight because, if I do, something happens and I don't have time to cook my beans, so when I do cook them I rinse them, put them in a big pot with lots of water, bring to a boil, then let them sit for one hour. After an hour, I drain and rinse beans, rinse pot, then fill the pot back up, add beans, bring to a boil and then turn back down to simmer and cook for an hour and a half. You can always just use a can of already cooked beans. Eden Organics are  organic and BPA-free.

After your beans have cooked, in a separate pot add 2 cups of water, rice, tomato paste, cumin, onion powder, garlic powder, peppers, beans and saffron if you like. Bring to a boil and turn down to low and stir so your spices don't stick to the bottom. After 30 mintutes, stir and see how much liquid is left, usually cooks between 30 to 40 minutes.

If you buy your tortillas frozen, get them out and thaw about thirty minutes before you use them. If you buy them fresh and don't freeze them, you will need to steam them for 10 minutes so they will bend. Sometimes the frozen tortillas need to be steamed, and you can always just steam the frozen ones right out of the freezer. These will crack fast if they aren't pliable.

Preheat oven to 425 if you are baking these. I do.

Add the desired amount of your rice and bean mixture and you can add Daiya cheddar, guacamole, or hot sauce. Fold up and place on a baking sheet. If your rice tortillas are cracking, you can roll them up and they are just as good! Bake for 20 minutes on 425 for a crispy burrito or eat after you wrap it. I bake the kids burritos and I always bake if the beans and rice aren't fresh cooked. I roll up and freeze burritos day 3 because they are going bad after that. I bake a frozen burrito for 30 minutes on 425.