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Amish Friendship Bread

It took me three tries to get this Amish Friendship Bread right. The first try the flavor was good, but the texture was off. Second try was better, but not quite there yet. The third try was perfect with the use of whipped aquafaba. No one can tell that it is gluten-free and vegan. It is perfect.

Here are a couple of notes before you get started.

  • Do not refrigerate
  • If air forms in the bag, let it out
  • It is normal for the batter to bubble and ferment
  • Do not use metal bowl or spoon for beating or mixing

Amish Friendship Bread Starter

  • 2 1/4 t yeast
  • 1/4 c warm water
  • 1 c 1to1 GF Baking Flour (Bob’s Red Mill)
  • 1 c organic sugar
  • 1 c plant milk (I used unsweetened coconut milk)

Combine all the ingredients into a gallon size ziplock bag. Squeeze bag several time throughout the day to mix together. This will count as day 1.

Days 2-5 all you have to do is squeeze the ziplock bag a couple of times a day.

Day 6 Add 1 cup flour, 1 cup organic sugar and 1 cup plant milk. Squeeze the bag several times a day to mix together.

Day 7-9 Squeeze the bag several times throughout the day.

Day 10 In a large bowl (remember – not metal) combine the batter with 1 cup flour, cup sugar and 1 cup of plant milk. Pour 1 cup of starter in four one-gallon ziplock bags. (1 cup in each bag). give one bag to 4 friends with a copy of the instructions.

Now it’s time to bake some bread.

Line a 4 1/2 x 9 1/2 loaf pan with parchment paper. Spray the parchment paper with cooking spray.

Preheat oven to 325 degrees.

Wet ingredients:

  • 1 c starter
  • 1/2 c applesauce
  • 1/2 c oil
  • 2 t pure vanilla extract
  • 2/3 c plant milk

Combine all of the wet ingredients into a large bowl. Remember – Do not use a metal bowl or spoon. It will ruin the starter. Set aside.

Dry Ingredients:

  • 1 c GF 1to1 Baking Flour Blend (Bob’s Red Mill)
  • 2/3 c brown rice flour
  • 2/3 c sorghum flour
  • 1/3 c arrowroot
  • 1/2 c organic sugar
  • 1/2 c organic brown sugar
  • 1 1/4 t xanthan gum
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 2 t cinnamon

Combine all of the dry ingredients into a large bowl (non-metal). Whisk together all the dry ingredients until they are well incorporated. Set aside.

Aquafaba Whip:

  • 3 t Aquafaba
  • 1/2 t Cream of Tartar

Note: Aquafaba is the liquid from canned garbanzo/chickpea beans. Make sure you shake the can before you drain the liquid into a container. Shaking the can makes sure the proteins are evenly distributed in the aquafaba.

Note: I found using a hand held mixer works better than using a stand mixer. You are able to whip all of the liquid this way.

Whip the aquafaba until light, airy and shiny. It is like you were whipping egg whites. Set aside.


  • 1 tsp cinnamon
  • 2 T organic sugar

In a small bowl whisk together the cinnamon and sugar. Set aside.

Add the wet ingredients to the dry ingredients. Stir with a silicone or wooden spoon until the dry and wet ingredients are completely combined.

Fold in the Aquafaba whip into the batter by thirds.

Spoon batter into the prepared loaf pan. Sprinkle the topping onto the batter.

Bake for 1 hour and 15 minutes. Let cool in loaf pan for about 30 minutes and then continue to cool on a baking rack. Do not cut until completely cooled.

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White Jackfruit Chili

I have been wanting to make a white chili for some time. Usually a white chili uses chicken, instead of chicken I used roasted jackfruit. It turned out perfect.

  • 5 cups vegetable broth + more for sautéing
  • 10 oz. cauliflower rice, frozen, thawed
  • 1 sweet onion, diced
  • 2 tsp garlic, minced
  • 1 can (4 oz.) green chilis, drained
  • 1 can jackfruit, brined, drained, rinsed, roasted
  • 1 tsp oregano, dried
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • 1 can corn kernels, drained
  • 1 can cannellini beans, rinsed, drained
  • 1/2 c cashew sour cream
  • 2 limes – 1 lime zested and juiced, 1 lime for garnish
  • 1 avocado, sliced, garnish
  • 2 tbsp cilantro, chopped, garnish

In a microwave safe bowl, add the cauliflower rice. Microwave for 4 minutes. Set aside.

In a large Dutch oven sauté the onion, garlic, green chilis, roasted jackfruit, oregano and the salt and pepper. Sauté over medium heat until the onions are translucent.

Using a high speed blender, blend together the cauliflower rice and the vegetable broth. Blend until smooth. I used the smoothie button on my blender, which only takes 50 seconds.

Pour cauliflower mixture into the Dutch oven. Add the corn and the cannellini beans.

Increase heat to medium-high bringing the chili to a simmer. Simmer for 10-15 minutes to thicken the chili.

Turn off heat and add the cashew sour cream and the zest and juice of 1 lime.

Ladle into bowl. Garnish with avocado, cilantro and a lime wedge.

White Jackfruit Chili

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Jackfruit Corn Chowder

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)
  • 1/2 c sweet onion, chopped
  • 1 c vegetable broth + more for sautéing the onion
  • 2 tsp garlic, minced
  • 1 tsp onion powder
  • 1 can of jackfruit, rinsed, drained, roasted (Roasted Jackfruit)
  • salt and pepper to taste
  • Italian Parsley, fresh, chopped, garnish

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.

Garnish with parsley.

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Pumpkin-Pecan Bread

Today is National Homemade Bread Day. Pumpkin Bread is one of my favorite quick breads. I am excited to share this vegan gluten-free pumpkin bread that is one of my favorites.

Dry Ingredients:

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.

Wet Ingredients:

  • 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.


Serve. Eat. Enjoy.

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Greens and Broccoli Salad

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.

Note: You could replace the almond yogurt with Cashew Sour Cream. Also, you could leave out the vegan mayo and just go with 1 c of almond yogurt or Cashew Sour Cream.


  • 1 head of broccoli, chopped into florets
  • 2 heads of romaine lettuce, chopped
  • 1/2 c dried cranberries
  • 1/2 carrots, matchsticks
  • 2 tbsp sunflower seeds
  • 2 scallions, chopped

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.

Chill salad for at least 1 hour.

Serve. Eat. Enjoy.

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All-Purpose Seasoning

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.

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Tuscan Bean and Spinach Soup with Homemade Sourdough Croutons

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
  • 3 c vegetable broth, divided, 1c/2c
  • 1 tsp all-purpose seasoning
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/8 tsp crushed red pepper flakes
  • 8 oz baby spinach, chopped
  • 1 large tomato, seeded, chopped
  • 1/2 lemon, zested, juiced
  • Homemade Sourdough Croutons – GF/V

In a food processor or blender, blend together 1 can of cannelini beans and 1 c of vegetable broth until smooth and creamy. Set aside.

In a large dutch oven, saute onions with all-purpose seasoning and vegetable broth as needed, until soft.

Add garlic, red pepper flakes. Stir. Add spinach and stir. Cook until spinach is wilted.

Add remaining beans and broth along with the tomato and lemon.

Stir thoroughly. Bring soup to a simmer and cook for 20 minutes, until heated through.

Serve with homemade croutons. Eat. Enjoy.

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Homemade Sourdough Croutons – GF/V

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.

Preheat oven to 400 degrees.

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.


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Whole Grain Vegan Gluten-Free Sandwich Bread

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.

Dry Ingredients:

  • 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.

Wet Ingredients:

  • 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



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Orange Sourdough Scones

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.

Dry Ingredients:

  • 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.

Stir- In:

  • 1/2 c cranberries, dried

Stir the cranberries into the dry ingredients. Set aside.

Wet Ingredients:

  • 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