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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.

Topping:

  • 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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Slow Cooker Vegetable Orzo

I started to make my Slow Cooker Vegetable Soup. Then I decided I wanted make it a little heartier by adding some orzo. Because I added a full package of orzo it soaked up the liquid and turned my Slow Cooker Vegetable Soup into Slow Cooker Vegetable Orzo. So easy to make and very tasty.

  • 5 oz fresh baby spinach
  • 2 medium carrots, peeled, diced
  • 2 ribs celery, diced
  • 1 onion, large, diced
  • 1 tsp garlic, minced
  • 4 c vegetable broth
  • 28 oz diced tomatoes, canned
  • 2 bay leaves
  • 1 tbsp basil, dried
  • 1 tsp oregano, dried
  • 12 oz orzo (gluten-free)

Place ingredients in a slow cooker and stir. Cover and cook on high power for 5 hours. After 3-4 hours add the orzo. Stir orzo thoroughly. Stir all of the ingredients occasionally.

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Corn Chowder

To us Floridians it has been chilly, about 15 degrees below our normal temperature for this time of year. I made this corn chowder to battle the chill. It is a tasty and a heart warming soup.

  • 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
  • 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. Turn heat up to medium-high and cook until chowder is hot; stirring occasionally. Season with salt and pepper to taste.

Garnish with fresh parsley.

Note: To make this a bit more heartier you could add some roasted jackfruit.

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Lemon Herb Mediterranean Salad

I made this salad for a gathering and came home with an empty bowl. You can turn this salad into a main meal by adding some beans. Garbanzo or Cannellini beans would be a good choice. Also, roasted jackfruit would make a nice addition.

  • 4 c romaine lettuce, chopped
  • 1 large cucumber, diced
  • 2 Roma tomatoes, diced
  • 1 avocado, diced
  • 1/3 c pitted Kalamata olives, sliced
  • 1/4 c banana peppers, mild, sliced
  • Feta, crumbled, (optional)
  • Lemon Herb Dressing

Combine all of the ingredients into a large bowl. Toss the ingredients together and serve.

Note: This salad would be a showpiece by layering the ingredients into a trite bowl.

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Lemon Herb Dressing

This Lemon Herb Dressing is versatile enough to use for a marinade for vegetables, jackfruit or to dress a salad. It is one to keep on hand at all times in your refrigerator.

  • 2 tbsp olive oil (optional)
  • 1/4 c fresh lemon juice
  • 2 tbsp water (double water if not using olive oil)
  • 2 tbsp white wine vinegar
  • 2 tbsp parsley, fresh, chopped
  • 2 tsp basil, dried
  • 1 tsp garlic, minced
  • 1 tsp oregano, dried
  • pinch salt
  • pinch black pepper

Combine all of the ingredients into a mason jar. Seal jar and shake well to incorporate all of the ingredients. Store in the refrigerator.

Note: To use up the rest of the fresh parley you can always make a Gremalotta. It is great to add on top of salads, soups or in dressings and marinades.

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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.

Stir-In:

  • 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

Topping:

  • 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.

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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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