This is a basic, gluten free, “sweet” flour combination. To actually use it, it needs to be combined with starch and xanthan gum.
Gluten Free Waffle Flour Mix Yield
2 cups
Prep Time
10m
Ingredients 1 cup Bob's Red Mill Organic Brown Rice Flour 1⁄2 cup Bob's Red Mill GF Sorghum Flour 1⁄2 cup Bob's Red Mill Organic Quinoa Flour
Asian Ground NotPork Yield
2 cups
Prep Time
8h
Cook Time
10m
Equipment Required list special equipment here Ingredients 1 cup walnuts 1 cup almonds 2-1⁄2 cups water, filtered 1⁄2 teaspoon onion powder 1⁄4 teaspoon garlic powder 1⁄4 teaspoon coriander, ground
Vanilla Cashew Icing Yield
1-1/2 cups
Prep Time
12h
Equipment Required list special equipment here Ingredients 1 cup cashews, raw 2 cups water, filtered 1 tablespoon vanilla extract 1⁄2 cup So Delicious coconut milk 1 tablespoon lemon juice 1 tablespoon Coconut Secret Coconut Nectar
A beautiful pesto sauce adds both a nutritional and presentation punch to your dishes. Making it is about as easy as it gets. Here’s my setup.
Equipment blender
squeeze bottle (optional)
Ingredients 1 cup raw pine nuts, soaked 2 to 4 hours
2 cups fresh organic spinach, packed
2 tablespoons olive oil
1 teaspoon white Balsamic vinegar
1 tablespoon dried basil, or the equivalent fresh
salt and pepper
Method Put all of the ingredients in the blender.
In keeping with my make-it-from-scratch theme for my pizza , I opted to make vegan mozzarella cheese from scratch.
I cheated a bit, because I used the recipe from this book:
The book is “Artisan Vegan Cheese”, by Miyoko Schinner. The recipe is on page 44, and it’s called “Meltable Mozzarella”.
Note: Read the entire post before you try this at home!
This cheese is made in two parts. First you make a mixture of yogurt, oil and water, and allow it to “culture” at room temperature for up to 24 hours. Here’s my setup for the culture.
Vegan Mozzarella Culture Yield
2 cups
Equipment Required blender clean glass bowl with cover, for culturing the cheese Ingredients 1 cup yogurt, plain, unsweetened, nondairy 1⁄2 cup water 1⁄3 cup canola oil 1 teaspoon salt Directions Put all the ingredients in the blender. Process until smooth and creamy.
On Monday, when I made pizza , my goal was to make it as much from scratch as possible. While the dough was a challenge, I already knew I could make pizza sauce easily! You can do this yourself, and don’t have to buy some Frankenfood brand in a jar or can. And best of all: you get to choose the seasoning!
This is for a very basic sauce, lightly flavored with Italian spices. Here’s the setup.
Flat Bread Flour Yield
2 cups
Equipment Required list special equipment here Ingredients 1⁄4 cup Bob's Red Mill Corn Starch 1⁄4 cup Bob's Red Mill Potato Starch 1⁄2 cup Bob's Red Mill Organic Quinoa Flour 1⁄2 cup Bob's Red Mill Garbanzo Flour 1⁄2 cup Bob's Red Mill Organic Amaranth Flour
Pancake Flour Mix Yield
2 cups
Equipment Required list special equipment here Ingredients 1 cup Bob's Red Mill Organic Brown Rice Flour 1⁄2 cup Bob's Red Mill GF Sorghum Flour 1⁄2 cup Bob's Red Mill Organic Quinoa Flour Directions Sift all flours into a bowl. Whisk together.
You don’t have to make just savory tamales… You can also make sweet, dessert versions! The masa can be corn, chick pea, or whatever else you can dream up and stuffed with all kinds of fresh or dried fruits and nuts.
When I was in Santa Fe during Christmas Week one year, someone told me about their particular family’s tradition of adding some brown sugar and cinnamon to the corn masa and stuffing them with a mixture of Granny Smith apples, raisins, butter and more brown sugar. I could see by the dreamy look in her eyes that these were a strong happy memory of the holiday season for her.
This is one of my favorite chili recipes because you can use it in tamales, as I’m doing this week, as a taco filling or even eaten with a salad as a main dish!
The main protein source is lentils and kidney beans. The lentils are cooked down a bit to give it a creamy base and the chopped kidney beans add both nutrition an a ground meat texture.
Before we begin the actual recipe, let me explain how to cook lentils, in case you’ve never done it before. It’s really easy, and after this you won’t buy them in cans any more. Making them from dried is much less expensive!
Cooked Lentils Equipment Required large pot Ingredients 1 pound lentils, dried (about 2 cups) 1⁄4 teaspoon sea salt 8 cups water Directions Put the water and the salt in the pot and bring it to a boil on the stove. While the water is heating up, wash the lentils. Pick out any stones and dirt.
Not everyone wants a corn masa for their tamales. In some parts of South America, it isn’t even traditional to use corn for either the masa or the wrappers! A common alternative is to use chick peas. An alternative wrapper is banana leaves.
I’ve given my version of chick pea masa an even different twist: I’ve sprouted the peas to boost the nutritional value and change the flavor profile!
In addition, I’ll be showing you an alternative method to using your stand mixer.
It’s Tamale Week! At the beginning of fall, I start dreaming about tamales: green corn with chili, red chili, plain smothered in tamale sauce, even sweet tamales filled with nuts, dried and fresh fruit such as apples, pineapple and cinnamon. Yum! They are a traditional ethnic holiday food. So when the weather starts cooling off, I start planing for the holiday season. Tamales can be made ahead and frozen, then reheated before serving, so they are something I can make early… ahead of the holiday rush. The only problem is that I often have to make them again, later, because they are so good they tend to disappear before it even gets close to Dia de los Muertos, let alone Thanksgiving or Christmas!
Aren’t these some of the prettiest milk bottles you’ve ever seen?
I got these at the Container Store for about $4 each. The covers are plastic lined, and they hold a quart. (You can also purchase the covers separately.) If you need a lot of them, they are also available on Amazon . A case sells for about $46, a bit of a savings. If you don’t need that many, consider going together with a friend and splitting them!
We love tacos. So do most of our relatives. Being a vegan, though, presented me with a problem making a filling that gave the same flavor profile, texture and mouth feel as a ground meat filling.
Then we attended the Nourish Restaurant and the Gluten Free Foodie Tour, and found a very nice taco filling! This recipe is my version. It’s been wildly popular around here. We’ve eaten it in traditional tacos, but DH likes it best in a taco salad.