Recently I brought you a recipe for Corn Chowder. We enjoyed it so much I decided to make it again, but with a little twist. I added Roasted Jackfruit to the recipe. It had the same great flavors, just a little heartier.
12 oz corn kernels, frozen, divided
12 oz cauliflower rice, frozen
1 1/2 c plant milk (I used refrigerated coconut milk)
Place 1 c of the corn and the cauliflower rice in a large microwave safe bowl. Microwave for 4 minutes. Transfer corn and cauliflower mixture into a high-speed blender. Add the plant milk to the cauliflower-corn mixture and blend until smooth and creamy. (I blended mine on the smoothie button for 50 seconds.) Set aside.
In a large saucepan, sauté the onion until it is has softened and is translucent over medium heat. Add the corn-cauliflower mixture, remaining corn, vegetable broth, garlic, onion powder, and Roasted Jackfruit Turn heat up to medium-high and cook until chowder is hot; stirring occasionally. Season with salt and pepper to taste.
Preheat oven to 350 degrees. Line a large bread pan with parchment paper.
Add all the dry ingredients into a large bowl and whisk, until all the ingredients are well combined.
1/2 c pecan pieces
Add the pecan pieces into the dry ingredients and mix on low, until pecans are completely incorporated.
16 oz. pumpkin puree
1/2 c sparkling water, plain
1/3 c almond milk yogurt
1 tbsp lemon juice
2 tsp pure vanilla extract
3 pecans, pieces
1 tbsp pumpkin seeds
Mix the wet ingredients into the dry ingredients, until they are well incorporated. Spoon batter into the prepared bread pan. Sprinkle topping ingredients onto the batter.
Bake for 75-80 minutes (turn the loaf halfway through the cooking time), until toothpick inserted into center of loaf comes out clean. Remove from oven and cool bread in pan for 10 minutes on a wire cooling rack. Turn bread out of pan and let the bread completely cool on a wire rack.
This salad is a mashup of a greens salad and a broccoli salad. I had brought this salad to a gathering at church and came home with an empty bowl. I love to bring things I know I can eat that is delicious, plant based and good for me and the others that will partake. I do not usually advertise that the dish is plant based, but I love seeing their reactions when they taste my food, and then I give them the whammy – It is plant based.
1/2 c almond yogurt
1/2 c vegan mayo
1 tbsp apple cider vinegar
1 tbsp sweetener (I used coconut sugar)
Combine all of the dressing ingredients and set aside.
Prepare a large bowl of ice water and set aside. Bring a large pot of water to a simmer. Blanch the broccoli florets in the simmering water. When the broccoli begins to turn a deep green and has softened slightly, remove the broccoli from the simmering water and place it into the ice bath. This will stop the cooking of the broccoli.
Remove the broccoli from the ice bath and let drain on a dry cloth. You do not want the broccoli wet. It will dilute the dressing and make the romaine leaves soggy. No one wants a soggy salad.
Combine all of the salad ingredients into a large bowl. Stir all the ingredients together so that they are all coated with the dressing.
I like to make up different seasonings to add a new dimension to the flavor of the dish. Each mix I make gives a dish a new flavor profile, making it unique. Today its the quintessential All-purpose mix. It is probably my most used seasoning blend. Enjoy the flavor.
2 tbsp Italian Seasoning
2 tbsp Himalayan Salt (optional)
1 tbsp onion powder
1 tbsp garlic powder
1 tsp dried mustard
1/2 tsp ground pepper
Measure all ingredients into a mason jar. Shake. Sprinkle. That’s it. Try it on any protein or vegetable you like. This seasoning will transform your dish.
The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.
2 15 oz cans cannnelini white beans, rinsed, drained, divided
I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.
For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.
I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.
You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.
Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.
Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.
Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.
Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.
It has taken me a few years to make the perfect vegan gluten-free sandwich bread. Previously the breads were either gritty and crumbly or just not tasty. This Whole Grain Vegan Gluten-Free Sandwich Bread is perfect. It is reminiscent of a honey wheat bread I used to bake weekly. It is soft and holds up to sandwich fillings and slices nicely.
3/4 c sorghum flour
3/4 c GF oat flour
1/2 c tapioca starch
1/2 c potato starch
1 1/2 tsp baking soda
1 1/2 tsp Himalayan salt
In a medium bowl whisk together the dry ingredients. Set aside.
1 c almond milk, unsweetened
2 tbsp pure maple syrup
1/4 c water
1 1/2 c gluten-free sourdough starter
3 tbsp psyllium husks
3 tbsp golden flaxseed (whole)
3 tbsp olive oil, plus more for greasing the pan
Combine all the wet ingredients together into a large bowl. Set aside. Grease an 8×4 loaf pan.
Add dry ingredients to the wet ingredients and stir together. The batter will start to thicken as your stir. Transfer dough into the prepared loaf pan.
Note: You want to combine the dry and wet ingredients fairly quickly. Otherwise the wet ingredients start to thicken too much and makes it more difficult to combine the wet and dry ingredients together and the dough tends to toughen up.
Smooth out the surface of the dough. Make sure to press the dough into the pan so there are no holes or gaps.
Oil the surface of the dough and loosely cover with plastic wrap. Allow the dough to rise 3-6 hours, until the dough has risen as least 1/2-inch above the pan at its peak.
Preheat oven to 400 degrees.
Remove plastic wrap. Place loaf into oven and promptly close the oven. turn oven temperature down to 350 degrees.
Bake the bread for 55 minutes. Allow the bread to cool for 5-10 minutes in the pan. After cooling the pan for 5-10 minutes remove the loaf and finish cooling on a rack.
Let the bread completely cool before slicing.
Note: I purchased the culture to make the gluten-free sourdough starter from culturesforhealth.com.
I have been working on some sourdough recipes. These Orange Sourdough Scones are one of those recipes. They are light and fragrant, and it is hard just to eat just one. A great addition to a weekend brunch.
1 c sorghum flour
1/2 c brown rice flour
1/4 c tapioca flour
1/4 tsp xanthan gum
1 orange, zest
2 tbsp vegan sugar
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp Himalayan salt
6 tbsp solid coconut oil
Combine the dry ingredients into a large bowl and whisk together. Cut in the coconut oil with a pastry cutter or two forks, until the flour mixture becomes crumbly, the size of small peas. Set aside.
1/2 c cranberries, dried
Stir the cranberries into the dry ingredients. Set aside.
1/2 c almond milk, vanilla, unsweetened
1/2 c gluten-free sourdough starter
1 tbsp ground flaxseed
Combine the dry ingredients and the wet ingredients together in a large bowl. Mix together until thoroughly combined and formed into a ball.
Place dough ball onto some plastic wrap. Press the ball into a 1-inch thick disk. Cover with plastic wrap and refrigerate 4-12 hours or overnight.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside baking sheet.
Unwrap the dough disk. Cut the disk into 8 pieces (like a pie). Place scone triangles onto prepared baking sheet about 1-2 inches apart.
Bake scones for about 12 minutes, until golden.
Remove from oven and cool on the pan for at least 5 minutes. Transfer scones onto cooling rack.
Note: I brushed mine with a mixture of orange juice and some confectioners sugar.
Note: I had purchased a gluten-free sourdough culture starter from culturesfromhealth.com
I had a package of strawberries that were a little past their prime to eat fresh, so I decided to using them in baking. This loaf reminds me of strawberry lemonade, a little tart and a little sweet – Perfect.
1/2 c plain almond yogurt
1 lemon, juiced, zest
1/2 c almond milk, unsweetened, vanilla
2 tbsp applesauce, unsweetened
1 tsp pure vanilla extract
Preheat the oven to 350 degrees. Line a 8×4 loaf pan with parchment paper. Set aside.
In a large bowl combine together all of the wet ingredients. Set aside.
In a large bowl whisk together all of the dry ingredients.
1 c strawberries, sliced
Add the sliced strawberries to the dry ingredients. Stir the strawberries so that they are thoroughly coated with the dry ingredients. (This will help to keep the strawberries from sinking to the bottom of the loaf pan.
Transfer the dry ingredient mixture to the wet ingredients and fold them together.
Spoon the batter into the loaf pan. Spread the batter out evenly in the loaf pan.
Bake for 60 – 65 minutes.
Remove loaf from oven and place on a cooling rack. Cool for 15 minutes. After 15 minutes remove loaf from pan and let it completely cool on the rack.