Well, my first time bread experiment turned out pretty looking if I do say so. I had yet to make a gluten-free bread, so last week when I was stocking up at Costco, I got a bag of Bob's Red Mill Gluten Free All-Purpose Baking Flour and decided to experiment.
Continue reading "The Vegan, Gluten-free Blueberry Banana Walnut Bread Experiment" »
I like saying the word "rhubarb." It's fun and rolls off the tongue amusingly like "kumquat." In fact, I would name a pet rhubarb, maybe a cat or a bird.
I noticed a new vegan Strawberry coconut milk ice cream at Trader Joe's and tried it out. Oh yes, we have a winner.
Tonight for dessert was simple, a scoop of Luna & Larry's Organic Dark Chocolate Ice Cream, made with coconut milk topped with crushed walnuts and a tablespoon of Mountain Fruit Co. Red Duet fruit spread which is simply pureed strawberries and raspberries mixed together. This fruit spread is heavenly and remarkably only 5g or sugar per serving.
It's 20% Food made with local ingredients!
Thought I'd share because it's hump day and these scones and brownies looked so pretty from a vendor at the SF Ferry Building whom I sadly forgot their name. Tell me if you recognize the food.
These artisan-crafted chocolate-covered gluten-free donuts from Mariposa Baking are so pretty.
For Fun Food Friday, I made a holiday themed vegan Oatmeal cookie using dried cranberries instead of raisins based on this recipe from About.com Vegetarian. This oatmeal cookie is not only fun, but is allergy-friendly as it is egg-free, dairy-free, soy-free, and gluten-free.
For Fun Food Friday, I made a holiday themed vegan Oatmeal cookie using dried cranberries instead of raisins based on this recipe from About.com Vegetarian. This oatmeal cookie is not only fun, but is allergy-friendly as it is egg-free, dairy-free, soy-free, and gluten-free.
To make the cookies soy-free, in place of soy milk I used rice milk, and for butter, I used Earth Balance Soy-free buttery spread.
I also used organic vegan sugar and brown sugar made by Wholesome Sweetener brand. Make the cookies gluten-free by using gluten-free oatmeal from brands like Bob's Red Mill and Glutenfreeda.
For a softer cookie, bake for 12 minutes, and for crunchy cookies bake for 15 minutes. These cookies are so easy to make, and great to take to a holiday party or give as a gift.
I love pumpkin and sweet potato pie. For Thanksgiving this year, I made this vegan pecan sweet potato pie modifying a recipe from Dr. Andrew Weil's squash pie recipe.
For my pie, instead of squash, I used 3 cans of Farmers Markets Foods brand organic sweet potato I got at Whole Foods.
I omitted the brandy to make the pie alcohol-free.
I used arrowroot because I like it better as a thickener and it's GMO-free. With cornstarch, unless you get organic, it's most likely going to be made from GMOs because corn is one of the top GMO crops in the world.
Instead of cinnamon, ginger, and cloves, I used 2-3/4 teaspoons of Pumpkin Pie spice because it's sold in one jar and easier.
I bought a pre-made organic vegan pie crust by Wholly Wholesome because Whole Foods had it on sale for $3.50 for two pie shells - a bargain and less work. On a side note, Wholly Wholesome also makes whole wheat and spelt pie shells, and a gluten-free pie shell. Over at Oh She Glows, there is a wonderful post on three ways to make vegan pumpkin pie including a nice vegan, gluten-free crust recipe.
Back to my pecan sweet potato pie, after pouring the filling into the pie shell, place all the pecans on top. I tented the pie crust edges with aluminum foil to help prevent burning. Make sure to bake the pie in the middle rack and not too close to the top heat source of your oven so the pecans won't burn.
At the 35 minute mark of baking, check on your pie to make sure the pecans aren't blackening. Mine started to darken a little so I laid a piece of foil on top of the pie. I didn't seal the foil, I just let it rest on the pie.
It's important to make this pie a day ahead of time before eating because the time overnight in the fridge is crucial to the filling firming up.
For the dairy-free, egg-free, gluten-free, soy-free whipped cream, here's our recipe.
Enjoy!
Happy Halloween! Make today a 20% eating day and enjoy the candies you want. Today should be about ghoulish treats not diet tricks. Tomorrow is a new day where you can get back to your kale and quinoa.
For Halloween treats, we're enjoying these gluten-free and dairy-free Dark Chocolate Nutty Bites from Trader Joe's packed with almonds, cashews, pumpkin seeds, and pistachios with a hint of Fleur de Sel. The dark chocolate is 60% cacao, very yum!
What treats are you enjoying today?
Today, Fun Food Friday goes International!
One of my dad's famous foods is his Bibingkang Malagkit aka Sweet Sticky Rice dessert. When I was younger, my dad used to get whole coconuts, chop them in half, use the coconut water, and shave the meat to make his coconut milk. That was old school, and incredibly delicious! New school = coconut milk in a can.
Here's a simple Bibingkang Malagkit recipe over at Cooks.com. For the thick coconut milk, just put a can of regular coconut milk in the refrig over night and use the thick cream that forms on top. Light coconut milk won't form a cream, so be sure to get the regular coconut milk.
This Filipino Sweet Sticky Rice dessert is pretty easy to make and has only five ingredients: sweet glutinous rice, coconut milk, coconut cream, brown sugar, and salt. It's one of my favorite desserts and I love the fact that it's allergy friendly free of gluten, soy, dairy, egg, and nuts.
The word glutinous refers to the rice being sticky. Glutinous rice is gluten-free.
As a topping, I like to add toasted coconut and toasted almond slivers. (Remove the almonds to make your dessert nut-free.)
