vegan Archives | Page 179 of 181

I know a lot of people out there made new years resolutions and goals concerning their health (me included), so here’s a little meal to help you along the way. Not only is it healthy, it’s pretty dang tasty. It is also gluten free, vegan, sugar-free, and high in protein and healthy fats! Woo hoo!

From the pictures you can see that this dish is quite colorful. I’ve heard that this is what helps us to enjoy foods. The more colorful and, well, prettier they are, the more we want to eat them. So get out there and enjoy some colorful fruits and veggies! Your eyes, mind, and most importantly, your body will thank you for it!

And, in case anyone is wondering where the baked goods went, don’t fret! I’ll be posting some delicious and healthy crackers in the next post.

Avocados with Quinoa Stuffing
if raw food is your thing, simply remove the quinoa and replace it with another form of protein such as walnuts or almonds

1/2 cup quinoa, rinsed (any color will work)
1 cup water
3 ripe avocados (1 avocado per person)
1 orange or yellow bell pepper, diced
1/2 pint of grape tomatoes, halved
3 tbsp raw sunflower kernels
half of a lemon
about 1 tbsp olive oil
sea salt, to taste
finely chopped mint to serve (optional)

Cook the quinoa: put the quinoa and water in a sauce pan. Bring it to a boil, then drop to a simmer, cover, and cook about 15 minutes until all the water is absorbed and the quinoa is fluffy. Remove from the heat and set aside to cool a bit.

In a bowl, combine the cooled quinoa, tomatoes, bell pepper, sunflower kernels, a good squeeze of fresh lemon juice, the olive oil, and a pinch of sea salt. Toss everything together, then taste the stuffing and adjust the lemon juice or salt to your liking.

Halve each avocado, remove the pits, and remove the skin, being careful to keep each half intact. Put 2 halves on each plate, squeeze a bit of lemon juice over them, and season with just a touch of sea salt. Spoon the stuffing onto the avocado halves, making sure to divide it up evenly. Sprinkle the mint over the top and then serve immediately. Enjoy!

**this serves 3 as a main dish, but will serve 6 as a side dish with each person getting half of an avocado

Let me start this post by saying last year at this time, I was just starting to explore gluten free/vegan baking. It was around the time I seriously starting thinking about opening my etsy shop (and eventually a brick & mortar bakery). I also became serious about eating healthier, not just as a fad or a diet, but for life. Since then I have created gluten free, vegan, and sometimes both gluten free & vegan cookies and treats for my shop. In my opinion, it’s become rather easy for me to make a gluten free/vegan cookie. I cannot really say the same for cakes.

Cakes are a whole different beast altogether. Gluten gives baked goods the proper viscosity and rise they need. When you remove this, along with eggs from a cake, you have to make up for it elsewhere. It can be done and is done all the time, however; most recipes call for large amounts of starch or not-so-appealing gluten free flours like white rice and garbanzo bean. The reason for this is that starches (and bean flours) bind well just like gluten. My problem with this is starches in large quantities freak me out. The thought of eating a starch cake doesn’t really make my mouth water. So, I had to figure out a way to make a gluten free/vegan cake without a large amount of starch. This involved a lot of research and recipe reading. And, for this recipe, it involved 3 failed attempts, with sunken in tops and weird oily and crumbly textures. It wasn’t until I finally tried using ratios and measuring out ingredients by weight that I had success. I literally did a happy dance when these came out of the oven merely because they had lovely puffed tops instead of ugly craters.

The wonderful thing about these muffins is that you can use any combination of gluten free flours and starches that you want and still produce a lovely muffin. As long as it’s 70% flour by weight and 30% starches by weight, your muffin will be lovely. As much as I passed right by weighted recipes in the past, they really are more accurate. To make a long story short, although it may be too late for that already, buy an inexpensive kitchen scale and make these muffins. You won’t be sorry and your tummy will thank you for it 🙂

Gluten Free/Vegan Meyer Lemon & Lavender Scented Muffins

Makes 6 to 7 muffins, depending on the size of your muffin or cupcake tins. The easiest way to measure the flour is to put a bowl on the scale, hit tare to bring it down to zero, then add the flours/starches.

175 grams gluten free flour mix (I did 50 grams millet flour, 50 grams sorghum flour, 22 grams amaranth flour, and 53 grams arrowroot)
1/4 tsp baking soda
1/8 tsp baking powder
90 grams organic raw sugar
1/2 tsp fine grain sea salt
2 good pinches of dried, culinary grade lavender
the zest of 1 meyer lemon
1 tbsp ground flax + 3 tbsp water
100 grams rice milk (you can use any type of milk here)
50 grams coconut oil

Preheat the oven to 350F and line a muffin/cupcake tin with 6 liners. Mix the ground flax seed and water together in a small bowl and set aside to thicken.

In a large bowl, whisk together the flours, starches, baking soda, baking powder, raw sugar, sea salt, lavender, and lemon zest until well combined. Set aside.

In another bowl, whisk together the thickened flax mixture, the rice milk, and the coconut oil until very well combined and uniform.

Add the wet mixture to the dry ingredients and stir with a spatula until everything is mixed in and no flour remains. Fill the lined cups about 3/4 of the way (you may end up have 7 muffins, depending on the size of your tin). Do not overfill the cups or the batter will spill onto the tin and your muffins won’t be too attractive. Bake the muffins at 350F for 25 to 30 minutes until the top springs back when touched and a tester comes out clean. Enjoy!

*Serving Ideas: these are quite delicious plain, but if you want to make them a bit more elegant, you can serve them with a dusting of organic powdered sugar or make a glaze out of about 1/4 cup organic powdered sugar and a couple of teaspoons of meyer lemon juice.