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Candy Corn Meringues

26 Oct

Halloween is quickly approaching. I already have my costume (or three) and I’m in the spirit for Halloween themed treats and Hocus Pocus marathons. My husband is a huge fan of Halloween and decorates our house and yard accordingly.

I saw the idea for these cute little frosting filled meringues while searching for pumpkin meringues and couldn’t resist making them. All the fun of macarons with way less effort and failure!

Candy Corn Meringues

Be sure to check out the Vegan Meringue Facebook page for more information about aquafaba!

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Cheesy Ham and Quinoa Skillet

14 Oct

I’m often inspired by the ingredients in my fridge or freezer to make easy weeknight dinners like this. To be more accurate, I’m more often inspired by the LACK of ingredients, so I throw something together like this.

 

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Casseroles are not common in our weekly menu, but I really enjoy recipes like this that are one pan-dishes. The less dishes I have to do the more time I get to spend with my family, and that’s always a win.

You can use any vegan cheese sauce you prefer for this recipe. I am particularly partial to the carrot-potato cheese sauce, but hey, that’s just me. You could also sub the quinoa for rice or noodles. For some reason I always forget about quinoa in the back of my pantry, but it’s delicious and good for you, so I probably should remember it more often.

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Chocolate Mousse

8 Oct

I’m going to be completely honest in writing the post.  I actually screwed up this recipe in my own impatience, resulting in seized chocolate in my mousse. However, the recipe itself should work if you have more patience than I.

My advice to you is to stir slowly and add your chocolate to your meringue a little bit at a time. Also, definitely wait for it to be at room temperature. If you happen to screw it up like I did, just pour some more chocolate on top. Your husband won’t notice unless he’s a French chef.

And in that case, why isn’t he making you dinner?

Chocolate Mousse

P.S. Check our the Vegan Meringue Facebook group for more great aquafaba recipes!

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Salt and Pepper Tofu

5 Oct

When I was in 6th grade my teacher, Mrs. Dagle, gave the class a get-to-know-you survey. She asked for everyone’s favorite color, book, food, etc. I remember answering my favorite food as “anything except tofu.” I hated the texture of tofu for years-I would often buy it and leave it in the fridge for weeks until I finally cooked it, only to throw half away. Salt and pepper tofu was the first recipe I tried where I really enjoyed the texture and the taste. Something about frying tofu to give it a crunchy texture made it more palatable to me.

I bookmarked this recipe years ago and it’s become a favorite for busy weeknights. I’ve also experimented with cooking the tofu in sauce afterwards, but I prefer to leave it crunchy just the way it is. Feel free to use it in other dishes or as a beginning step to making barbeque tofu.

Salt and Pepper Tofu

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Soy Yogurt

10 Sep

So you want to make your own yogurt? I said the same thing a couple years ago and have tried many different methods, milks, cultures, etc. The great thing about yogurt is that once you have a culture going, you can keep culturing multiple batches. It’s kind of like friendship bread in that way. The first method I tried was using a slow cooker to heat the milk to just under scalding, then letting it come back down to culturing temperature and culturing in the pot in an oven. It worked quite well, but never got extremely thick. If you don’t have an Instant Pot or yogurt maker, I would highly recommend this method.

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Culturing needs to be done at 110°F, which is why an Instant Pot or yogurt maker will work best. I always sterilize all of my tools and yogurt containers before starting this. You can either use a dishwasher to sterilize or boiling water, whatever works best for you.

There are several different brands of yogurt culture available. I tend to use Belle + Bella, but Cultures for Health and any other non dairy yogurt can be used. If using non dairy yogurt, use somewhere 1/4 cup to 1/2 cup to start your culture.

I use either Westsoy Organic Unsweetened or Silk Unsweetened Soy Milk to make my yogurt, but try to use it upon first opening it. If you use it after it has already been open, there’s a chance that other bacteria can contaminate the batch and grow during the culturing.
You can also use homemade soy milk, if you want to go to that much effort. Other plant milks won’t thicken well because of the lack of protein, but the cornstarch can help them come close to the thickness of dairy yogurt.

If you don’t mind a little sweetness, you can add a little sugar which will help the yogurt culture quickly. You can also use a premade vanilla soymilk with added sugar if you want a sugary yogurt (it will still have less sugar than the store-bought kind.) The bacteria in yogurt use sugar as food, so the more sugar in the milk the quicker it will culture.

This yogurt can also me made without the cornstarch, but it won’t be as thick as pictured. I’ve found I prefer the texture of the thicker yogurt and straining with a cheesecloth has never helped me much.

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If your cornstarch clumps on you, and immersion blender can be used in the pot to break up the clumps. Cornstarch does tend to cause a skin to form, so be sure to give it regular stirs in the pot to avoid this. I use a regular instant read thermometer to check the temperature, but if you miss the 108-112°F window, you can easily heat it up a bit to get it to the right temperature.

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Fruit Snacks

7 Sep

These are super easy and fun, and a great way to use up excess juice without wasting it. Pineapple juice was my fruit juice of choice, but I’m going to use cranberry and apple next! I made these using a silicon mold from Amazon, which made the fruit snacks very easy to remove.

Fruit Snacks

The only note I have for these is to make sure your mixture comes to a thorough boil so the agar activates. If you have to use flakes instead of powder, increase the agar to 3 tablespoons.

Fruit Snacks

 

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Galaxy Macarons

4 Sep

My first attempt at these were a failure; albeit a beautiful failure. People seemed to think they were pretty cool, so I wanted to share the recipe anyway. BUT since I’m a bit obsessive, I wanted to make sure they worked as an actual macaron with feet and everything.
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Spoiler:they do.

If you want to have these just as “almond galaxy cookies” add extra color and bake them immediately without the resting period. If you do want macarons, make sure to rest and go lightly with the gel color.

Galaxy Macarons

Galaxy Macarons

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If this is your first time here, be sure to check out Charis’s recipes at Floral Frosting, as she is the creator of this recipe. She’s got some beautiful recipes there, her buttercream is one of our favorites! You also should take a look at the Vegan Meringue Facebook group for more amazing recipes. If you have trouble with the directions, try reading my troubleshooting guide for a little more in depth description.

Galaxy Macarons

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Pizza Hummus

4 Sep

If you’ve read any other recipes on this site, you’ll surely notice that I’ve mentioned my favorite foods are pizza and sushi.

A few weeks ago, someone shared a recipe for pizza hummus from Chocolate Covered Katie and I knew my next batch was going to have to be pizza flavored. Since the prompt for yesterday’s VeganMoFo was “quick, easy, and delicious” this recipe seemed like a great choice.

We’ve gone through a lot of chickpeas making aquafaba, but when I make hummus, I make a LOT of hummus. We eat all but a small portion, and then we don’t want hummus again for weeks. I like to use my chickpeas as protein in other recipes like this curry, this chipotle chickpea salad, and fried rice.

I haven’t had a beer recommendation in a while, but despite the hot weather, we’re already in pumpkin beer mode here. I’m currently drinking this Pumpkin Smasher from a local brewery in Illinois.

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(I borrowed this picture from their website.) I usually stick to the Pumpkin Ale from Schlafly brewery but this is a nice alternative. Speaking of Schlafly, I spent 2 hours on my birthday weekend touring the facilities with the owner. It was quite the birthday present and we got to try plenty of samples, straight from the tap.

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But back to hummus…I’ve found the key to silky smooth hummus is removing the skins. This takes forever, but is totally worth the effort and becomes kind of relaxing after a while. I suggest washing your hands thoroughly beforehand, as you don’t want any icky germs in your hummus.

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Ham and Cheese Quiche

2 Sep

To tell the truth, I’ve only ever eaten quiche once in my life. I remember it’s silken fluffy texture well, but I haven’t thought about it in years. I saw this recipe from Minimalist Baker and I thought, “well, I have an hour before work, might as well.”

Ham and Cheese Quiche

I changed my filling a bit and decided to make the entire thing in a cast iron skillet, because I often think I should cook in cast iron more. Thinking back on it, I should have doubled the filling because of the increase in size. I bet this would work really well in a pie pan as well; it would come out quite a bit thicker. I’d also like to petition that all quiches be made with a hash brown crust, because that stuff is delicious. Pastry crust would work to, but the only downfall is it’s not potatoes.

Ham and Cheese Quiche

This makes a perfect meal for demolishing before work or when you baby wakes you up at 4 a.m. or breakfast, lunch, and dinner for an entire day.

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Yuba Ribs

31 Aug Yuba Ribs

I saw this recipe for vegan ribs and knew I was going to have to try it. We’ve had it twice since, because I purchased a massive package of yuba sheets from my local International store. Miyoko calls for dried bean curd sticks in her recipe, but yuba sheets are an easy substitute and you can control the size of your ribs.
Yuba Ribs

I subbed a barbecue sauce a client of mine gave me. She finally got back to me with the recipe, so I’m able to share it here! There’s a bit of spice and Asian flavor which make this recipe awesome with a good IPA. However, if you’re lazy, use your favorite bottled sauce.

Yuba Ribs

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