Archive for the ‘vegan’ Category

Quinoa Porridge

January 25, 2010

This is a great way to use up leftover quinoa. If you have some leftover but don’t need breakfasts, you can freeze it and take it out the night before; if it’s not fully thawed, making the porridge will thaw it. It’s also a good way to use up apples that are starting to get soft.

Quinoa is rich in protein and contains no gluten, and it makes a good substitute for oatmeal if you cannot have it. It’s a good first grain for babies, so you could give this to an older baby or toddler.

2 cups cooked quinoa
1 cup non-dairy milk of your choice
1 chopped apple
1/4 cup raisins
1-2 tsp cinnamon

Heat everything in a pot over medium-low heat until warm, apples are softened, and most of the milk is absorbed.

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Chocolate Coconut Mousse Frosting

November 29, 2009

I needed a dairy-free frosting to frost a chocolate sourdough cake, and my coconut milk didn’t have enough solids to make the frosting as written, and there wasn’t enough time to order coconut butter to make this frosting, so I came up with this.

1 cup coconut milk
1/4 cup honey
1/4 cup agave nectar
(Note: you could use all honey or all agave, but I had some agave nectar to use up so I did it this way)
1/4 cup cocoa
5 tsp arrowroot dissolved in 1 Tbsp cold water
1 cup coconut oil
1 tsp vanilla

Heat coconut milk, sweetener, and cocoa. Add arrowroot mixture and bring to a boil. Boil for 1 minute, stirring constantly. Mixture should have begun to thicken. Remove from heat and stir in vanilla and coconut oil, until oil is melted.

Refrigerate for about an hour, or until coconut oil has begun to solidify. Remove from refrigerator and beat frosting with a hand mixer until coconut oil solids are completely incorporated and frosting is fluffy.

Enough to generously frost a 9-inch two-layer cake.

Curried Chickpeas and Vegetables

November 23, 2009

This has become one of our favorite vegetarian meals. Chana dal is one of my favorite Indian restaurant dishes, but if you make it you need to make some kind of vegetable side. This has all of the vegetables already in, so you can just make one dish, with rice. We like this so much we could easily have it every other week.

1 tbsp. olive oil
1 onion, chopped
1 clove garlic, minced or pressed
1 small sweet potato, cubed
1 carrot, sliced
1 cup tomato sauce
1/2 cup water
1 cup broccoli florettes
2 cups cooked chickpeas
1/2 tsp sea salt
1-2 tsp ground cumin
1-2 tsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
pinch cayenne

Heat oil in pot. Add onion and garlic and saute until soft. Add sweet potatoes, carrots, spices, tomato sauce, and water. Stir well. Bring to a boil, then lower heat and simmer, uncovered, until vegetables are
slightly soft (about 20 minutes). Add broccoli and chickpeas, and simmer, covered, until broccoli is bright green (just a few minutes).

Salsa

May 17, 2009

This recipe comes from Claire’s Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire’s Family to Yours. We started making it when I couldn’t have vinegar, but it is better and cheaper than store-bought salsa.

1/4 cup olive oil
1 onion, chopped
6 cloves garlic, crushed
2 tsp chili powder
1/4 tsp crushed red pepper
4 oz can chopped green chiles
28 oz can diced tomatoes
1/2 cup chopped fresh cilantro

Heat oil over low heat and add onions and garlic. Cook for 15 minutes, stirring occasionally, until soft. Add remaining ingredients, plus salt and pepper to taste. Simmer for 30 minutes.

Makes about 1 quart.

Wheat-Free Sugar-Free Pepparkakor (Swedish Gingerbread Cookies)

December 30, 2008

I meant to post this one before Christmas in case anyone was doing last-minute Christmas baking, but things were too hectic getting ready here and I had no time.

1 1/2 cups + 2 Tbsp margarine
1 1/4 cups maple syrup
1/2 Tbsp cloves
1 Tbsp cinnamon
1/2 Tbsp ginger
1 tsp cardamom
1/2 Tbsp + 1/2 tsp baking soda
3 cups spelt flour
1/2 cup water

Mix margarine and syrup. Add spices and baking soda. Alternately add flour and water until all mixed. Refrigerate overnight.

Roll out and cut into shapes. Bake on a cookie sheet lined with parchment paper for about 5-7 minutes at 400 F. Make sure to leave room between the cookies.

Makes around 150 cookies, depending on size of cutters used. (When we use Christmas shapes, we usually end up with fewer because they are bigger cookie cutters).

Gluten-free, Sugar-free, Vegan Snickerdoodles

December 19, 2008

In time for holiday baking. I just made these for a Christmas party where a lot of people had food sensitivities, and they were well received.

1 cup brown rice flour
3/4 cup quinoa flour
1/4 cup arrowroot flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup coconut oil
1/2 cup maple syrup
2-3 Tbsp rice milk (or hemp or soy milk, or goat milk for non-vegan)
1 tsp vanilla

For rolling: 1/2 cup maple sugar + 3 Tbsp cinnamon

Mix dry ingredients. Cut in coconut oil. Add remaining ingredients and form into balls. Roll in sugar/cinnamon mix, if desired. Flatten balls slightly on cookie sheet if you want a flatter cookies, they don’t spread. If you don’t have maple sugar, just sprinkle lightly with cinnamon.

Bake at 350 for 10-15 minutes.

Gluten-free, Sugar-free, Dairy-free Swedish “Chocolate” Balls

December 14, 2008

These are a common treat in Scandinavia. You can buy them at IKEA as “Delicato chocolate balls”. I don’t know what they are called in Swedish, but they are called kókoskúlur in Icelandic. I needed to make a gluten-, dairy-, and soy-free treat for a Christmas party, and I thought I would try out making a version of these without any of the forbidden ingredients. The result is great. They taste just like the original, even though they use carob instead of chocolate.

kokoskulur

1 1/2 cups oatmeal, ground in a food processor so it is almost a powder
1 c. coconut oil
3 Tbsp carob
2 tsp cereal coffee *
1 tsp vanilla
1/2 cup maple syrup
unsweetened coconut for rolling

Mix all ingredients together except coconut, making sure to work out all the lumps in the coconut oil. Roll into balls about 1 1/2 inches in diameter. Roll the balls in coconut. Refrigerate until hard and serve out of refrigerator.

Makes about 24 (depending on the size you make).

* Note: All the cereal coffee I could find has barley, which is not gluten-free, so if you want a gluten-free version, leave this out. If you can do regular coffee, you can use regular instant coffee.