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Gluten Free Vegan Oaty Bean and Lentil Sausage Rolls

amethystjean:

Thank you fellow bloggers for constantly inspiring me! I’ve never had a sausage roll but this makes me want to

Originally posted on ohmygoodnessvegan:

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Sometimes I get ridiculous orders from my wheat-avoiding other half for veganised gluten-defying favourites. He’s a total sucker for spicy ‘(fake) meaty’ sausage rolls. I, on the other hand, have never been a massive fan of sosmix or meaty-textured foods. It’s not that I don’t like them now and again; I can just take or leave them. Linda McCartney’s are a good freezer food to have around for non-cooky days!

However, I do love a challenge!  Unfortunately, most vegetarian sausage packet mixes either have egg or wheat rusk so I couldn’t use those. I wanted to create something spicy with a sort of ‘meaty’ texture so I turned to a combination of oats, beans and lentils.

For the pastry, I used a tried and tested recipe, which, unlike many other recipes for gluten-free pastry I’ve experimented with, can be rolled out and manipulated without just falling to pieces! The secret? Chickpea…

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brownies

Gluten free vegan brownies

browniesExcuse the terrible photo! I hope you can tell, like I did just pulling these out of the oven, that these were a hit!

Second try is a charm! The first time I attempted these brownies they were a mess. I almost wish I had taken a picture because now looking back, it was pretty funny.

I was working on adapting this recipe. I was hopeful for this recipe for two reasons. First, it is pretty simple. Second, I needed a way to use up the flour that I had and I haven’t liked it in things where you want a neutral taste, but I thought the chocolate would be the perfect cover up (and it is!). Perhaps if you like thing with a heavy whole wheat kind of taste you might like this flour in things like bread or biscuits, but for me it’s a pass. The ingredient that must be causing this is the beet fibre.

Anyway…brownies!

I made a few changes to the original recipe, swapping out the butter and eggs; adding walnuts and starch and reducing the sugar. Since I have this many changes, I think it fair that I reproduce my new recipe here.

Gluten-free, vegan brownies, with aquafaba and Robin Hood flour.

Makes 16

1/4 c. oil (I used light olive oil)
115 g dark chocolate
1/2 c. aquafaba* (I used chickpea) UPDATED
1/2 c. sugar
1/2 c. Robin Hood Gluten free flour
1/4 c. cocoa powder
1/4 tsp xanthan gum
1/4 tsp salt
1 tbsp arrowroot starch (you could sub other starch)
1/4 cup walnuts
1/4 cup chocolate chips

Preheat oven 350oF
Melt chocolate and oil over stove. You can microwave chocoalte as well. Carefully stir in oil so as to not break the mixture.
Whisk aquafaba (AF) and sugar. Add chocolate mixture.
Combine dry ingredients except walnut and chcocolate chips
Combine wet and dry ingredients, stir in walnut and chocolate chips.
Spread in greased 8″ square pan
Bake 15-20 minutes until top is set.

*Aquafaba? What’s that?
Aquafaba is the water from a can of beans, often chickpea. You can also use cooking liquid. It replaces the eggs. See more at http://www.aquafaba.com/
And check out what all my fellow bloggers are saying https://wordpress.com/tag/aquafaba/
Find the facebook group https://www.facebook.com/groups/VeganMeringue

Berry kiwi smoothie

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Today’s green smoothie is not so green. It’s slightly sour as I did not add half a banana (too underripe) like I probably would have, but it still tastes like fruit, not spinach.
2 kiwi
2 cups (maybe 1 1/2, just filled the magic bullet) spinach
Splash of pomegranate blueberry juice (maybe 1/4 cup in the end)
Couple handfuls of frozen mixed berries (1/2 cup maybe

(Thinking after the fact that 1/2-1 scoop vanilla protein would be nice and sweeten it up a bit)

Blend the greens with a little bit of juice until completely broken down. I find just a tiny splash, enough to help it work makes a smoother smoothie. Adding all the juice and you get chunks. Add the fruit and blend completely, adding as much juice as necessary to reach your preferred consistency.

Pecan pie larabar balls

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Oh my gosh, why didn’t I think of this sooner? I have been using variations on date+almond larabar balls. A simple switch to pecans makes these pecan pie. Three ingredients. Two minutes. If you don’t know how easy date balls are to make, you’re missing out.

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Peanut butter cookie larabar balls

MMMmmmm

I was in need of something sweet. That usually calls for larabar balls unless its a special occasion. I convinced myself “Wednesday” was not a special occasion. So larabar balls it is.

I want chocolate. I always want chocolate, but there is no chocolate to be found in my house at the moment, so I had to pick something else….peanut butter came to mind.
I looked online to see if there were others who had made peanut butter larabars. There were, but they were just dates and peanuts. I did not think this would be enough. I thought there would be actual peanut butter in my recipe, but I tasted this mixture, and sure enough, it did not taste like peanut butter cookies. So I added peanut butter, salt and vanilla. Et voila! Tastes like peanut butter cookies! In minutes and without any refined sugar. I’m sold. I think you will be too.

Please note, I rarely measure, so adjust as needed to get the taste and consistency that works for you, rather than relying solely on measurements.

1 cup dates, whole pitted
1 cup peanuts, maybe a bit more*
1/4 cup peanut butter
1/2 tsp vanilla
1/8 tsp salt

You can leave out the salt if you use regular peanut butter. Mine is 100% peanuts and nothing more.

Disclaimer: I have never had a peanut butter cookie dough Larabar. I just made these to taste like peanut butter cookies!

Thow everything in a food processor and pulse until well mixed and peanuts are chopped to your liking. Scrape sides as needed. Then, judging by taste and texture adjust the recipe. If it is too dry add more dates (if sweetness is also needed) or peanut butter or water. If too sticky, add more peanuts. Some of the stickiness will go away in the fridge. Roll into balls and store in the fridge. You could press into bars and wrap in wax paper, but I’ve never tried this. I like little bites. Enjoy.

Sour cream and onion kale chips

You must try this. No really. They did not make it past the cookie sheet but went straight into my mouth.

Sour cream and onion kale chips. O…m….g! So good. I have not had sour cream and onion anything in years. As soon as I mixed up the dressing (or what should you call it?) I said aloud. “That smells just like sour cream and onion.”

I will not reprint the recipe as I did not change it, except to add more onion as they didn’t taste much after baking.

I used the oven method and 50-60 minutes at 200F was enough do use your lowest temperature and watch for burning.

Head on over to One Green Planet for sour cream and onion kale chips

I will update with pics and such but as I said… They did not make it that far. Instead, I thought you needed the recipe. Now.

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Curried Coleslaw Three Ways

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I wanted to make coleslaw with my final quarter of a cabbage (wow $2 goes a long way! I made cabbage rolls, hot and sour cabbage soup, added some to a mixed salad and finally this…) Not only am I going to give you a money saving recipe, I am going to give you three variations. Continue reading