Gluten-free Grains

Gluten-free Grains

by | Aug 25, 2015 | BLOG: Victoria's Health Secrets, BOOK: Gluten-free Vegan Baking, Gluten-free Vegan Baking

Gluten-free Grains

  • AMARANTH
  • BUCKWHEAT
  • CASSAVA
  • CORN / CORNMEAL
  • FONIO
  • MILLET
  • OATS (sometimes milled with gluten grains so needs to be ELISA tested to be celiac safe)
  • QUINOA
  • RICE
  • SORGHUM
  • TEFF

Gluten-containing Grains

  • WHEAT
  • KHORASAN (Kumut)
  • SPELT
  • RYE
  • BARLEY
  • FARRO
  • EINKORN
  • OATS (if milled with other gluten-containing grains)

AVOID: The list of grains above contain gluten so must be completely avoided on a celiac-safe diet.

INGREDIENTS THAT CAN BE USED FOR

GLUTEN-FREE FLOUR IN BAKING!

– any of the above gluten-free grains can be ground for flour

– ground legumes and pulses (chickpeas, navy beans, black beans, lentils, etc)

– ground nuts (almond, cashew, brazil, walnuts, coconut, etc)

– ground seeds (sunflower, pumpkin, flax, chia, hemp, etc)

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Gluten-free Vegan Rustic Bread

Gluten-free Vegan Rustic Bread

by | Aug 25, 2015 | BOOK: Gluten-free Vegan Baking, Breakfasts, Cultured Ingredients, Gluten-free Vegan Baking, RECIPES: Whole-food Nutrition Kitchen

Delicious Gluten-free Vegan Rustic Bread

Delicious Gluten-free Vegan Rustic Bread

Rustic_Bread_IMG_4975

 

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Gluten-free Vegan Rustic Bread
This rustic, naturally fermented, no-knead bread is perfect with a big hearty bowl of soup or spread with a garlicky hummus or eggplant babaganoush, nut butter, or jam. It is a “batter bread” that is fermented for several hours before baking so plan ahead for this one! Fermenting grains allow them to become more digestible and nutrients to become more bio-available. Well worth the wait!!
Author:
Recipe Type:: Gluten-free Baking
Serves:: 1 loaf
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • DRY:
  • 2 cups rolled oats
  • ⅔ cup brown rice
  • ⅔ cup amaranth
  • ⅔ cup sesame seeds
  • ⅔ cup sunflower seeds
  • ⅔ cup raw pumpkin seeds
  • 3 Tbsp chia seeds
  • 2 tsp salt
  • WET:
  • 3 cups water
Directions:
  1. In a high-powered blender measure all dry ingredients. Process until grains and seeds have become powdery but not too long (avoid letting it become gummy.) Transfer dry mix to a large glass or ceramic mixing bowl.
  2. Allow batter to sit 6-12 hours in a warm place in the kitchen (if the kitchen is cold, heat the oven to the lowest setting for 10 minutes, turn it off, and place bowl in oven.) Cover with a clean tea towel.
  3. Transfer batter to a 9”x5”x3” loaf /bread pan that has been lined with parchment paper or oiled. If oiling, sprinkle some oat flakes or whole pumpkin seeds into the bottom of the pan (so it releases
  4. from the pan more easily). You can also sprinkle some on top of the loaf for a nice finishing touch.
  5. Bake at 375F for 90 minutes or until dry when tested with an inserted skewer or knife.
  6. SLICING NOTE: Cool completely before slicing. With the aroma of fresh bread wafting through the house, it’s challenging not to want to slice into it; however, this loaf will slice much better if it’s almost completely cooled.
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Delicious Gluten-free Vegan Rustic Bread

Delicious Gluten-free Vegan Rustic Bread

Tempeh Pecan Pate Wraps

Tempeh Pecan Pate Wraps

by | Aug 25, 2015 | BOOK: Real-Life Vegan, Dips and Spreads, Entrees, RECIPES: Whole-food Nutrition Kitchen

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Tempeh Pecan Pate Wraps
Variations abound…change up the pecans with either walnuts, cashews or sunflower seeds. Add a teaspooon of your favorite curry powder or paste. Add chopped greens like parsley, dill or cilantro. Replace dill pickles with other pickled veggies or olives. The possibilities are endless! Serve in a whole-grain wrap or in a fresh or steamed collard leaf!
Author:
Serves:: 4-6 wraps
Prep time:: 
Total time:: 
Ingredients:
  • 8 oz (454 g) pkg tempeh, pre-marinated (spiced, smoked or original)
  • ½ cup pecans, raw or dry roasted, chopped
  • 1 Tbsp light soy sauce or Braggs liquid soy
  • ½ cup chopped dill pickles (or olives)
  • ½ cup chopped celery, and/or bell peppers
  • 1-3.5 oz pkg alfalfa or mixed sprouts, (or 1 cup shredded spinach greens)
  • 6-8 whole grain wraps (tortilla shells or pitas)-or collard leaves (raw or lightly steamed, with stem removed)
  • IMPORTANT NOTE:
  • Some store-bought tempeh is sold ready-to-eat and pasteurized, especially those that are pre-marinated, but some tempeh needs to be cooked first before using. If cooking is required, it can be steamed, poached, baked, grilled, pan-fried, etc.
Directions:
  1. OPTIONAL: Lightly toast raw nuts/seeds in a pre-heated toaster oven at 350ºF or a dry cast iron fry pan for about 3-4 minutes. (Watch carefully as they can burn easily…better yet, use the timer!)
  2. Grate tempeh with a hand grater (coarse side) or in a food processor with the grate blade. Transfer to a medium bowl and add the chopped nuts, soy sauce, pickles, celery and/or peppers. Mix well with a wooden spoon or clean hands.
  3. Make individual wraps with either warmed tortillas shells or pitas. You can warm tortillas a variety of ways. Microwave 1 or 2 at a time for 10 seconds, or heat a heavy fry pan (medium heat) and place each shell in the pan for only about 30 seconds, flipping it to the other side for a few seconds also. Repeat with each shell, filling one while warming the next. Or, you can remove them from the package and place the whole package on a large sheet of foil. Bring ends of foil together to make a package, and place in a pre-heated (400ºF) oven or toaster oven for about 10-15 minutes.
  4. NOTE: Some shells and pitas are fresh and pliable enough to avoid warming.
  5. Fill each tortilla, pita, or collard leaf with both the tempeh pate filling and some sprouts or greens.
  6. Serve immediately or as soon as possible, as filling will eventually make the wrap soggy. (Or line the wrap with large spinach leaves which acts as a moisture barrier helping to reduce or eliminate the soggy factor.
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Tempeh_Pecan_Pate_Wrap

Tempeh_Pecan_Pate_Wrap

Tempeh_Pecan_Wrap_2

Upside-Down Apple Pancakes

Upside-Down Apple Pancakes

by | Aug 24, 2015 | BOOK: Gluten-free Vegan Baking, BOOK: Real-Life Vegan, Breakfasts, Gluten-free Vegan Baking, RECIPES: Whole-food Nutrition Kitchen

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Upside-Down Apple Pancakes
These cinnamon-dusted pancakes can be rewarmed in a toaster oven (or microwave), or even eaten un-warmed.
Author:
Serves:: 4 Large Pancakes
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • 2 tsp chia seeds, ground
  • 1 cup non-dairy milk or water
  • ¼ cup maple syrup (or other
  • liquid sweetener)
  • 1½ cup whole-grain flour
  • (GF: *All-Purpose Flour -or- ¾ cup each: sorghum + brown rice flour)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 firm apples
  • ⅓ cup raisins (opt)
Directions:
  1. Grind chia seeds in coffee-bean or spice grinder (or Magic Bullet TM).
  2. Transfer to mixing bowl.
  3. Add milk or water and allow ground seeds to start absorbing liquid.
  4. Add maple syrup, flour, baking powder, salt and cinnamon and whisk together.
  5. Core and slice apples.
  6. Pre-heat non-stick pan.
  7. With a large spoon, ladle enough batter for a large or several small) pancakes. Immediately arrange slices of apple onto batter.
  8. Add raisin or cranberries in the spaces between (opt).
  9. When the edges of the pancake become dry, flip to the other side and gently press your flipper down on the pancake.
  10. Allow to brown and soften apples (doesn't take very long so check until you get the hang of it).
  11. Serve warm!
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Maple Bean Medley

Maple Bean Medley

by | Aug 24, 2015 | BOOK: Real-Life Vegan, Full-Meal-Deal-Salads, RECIPES: Whole-food Nutrition Kitchen

It’s the dressing that makes this bean medley so exquisite. Make a double batch so you’ll have planned-overs for another meal! Due to the acid in the lemon juice acting like a preservative, and ingredients that keep well, you can store this medley up to a week refrigerated. It can be a delightful topping over a bowl of fresh greens.
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Maple Bean Medley
It's the dressing that makes this bean medley so exquisite. Make a double batch so you'll have planned-overs for another meal! Due to the acid in the lemon juice acting like a preservative, and ingredients that keep well, you can store this medley up to a week refrigerated. It can be a delightful topping over a bowl of fresh greens.
Author:
Serves:: 4-8 servings
Prep time:: 
Total time:: 
Ingredients:
  • DRESSING
  • 2½ Tbsp fresh lemon juice
  • 2½ Tbsp maple syrup
  • ⅓ tsp salt (omit if using olives)
  • 2-15 oz cans (3 cups cooked) mixed beans, drained (eg. garbanzo, kidney, pinto, romano, black eyed, etc.)
  • ½ cup red onion, thinly sliced or green onions/scallions
  • 2 stalks celery, finely chopped
  • ½ cup red bell pepper, diced
  • ½ cup pickled black olives (opt)
Directions:
  1. In a salad serving bowl, whisk together lemon juice, maple syrup and salt.
  2. Rinse beans and add to bowl. Add onion, celery, bell pepper and (opt) olives.
  3. Serve immediately or marinate for several hours (or overnight) in fridge.
  4. Will keep up to one week refrigerated.
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Maple Bean Medly Photo

Maple Bean Medley

 

West African Sweet Potato Soup (Slow Cooker Option)

West African Sweet Potato Soup (Slow Cooker Option)

by | Aug 4, 2015 | BOOK: Real-Life Vegan, RECIPES: Whole-food Nutrition Kitchen, Soups and Stews

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West African Sweet Potato Soup (Slow Cooker Option)
West African Sweet Potato Soup is nourishing and toothsome. Peanuts are so satisfying and protein rich that there is a good chance your omnivores won't miss their meat. The unique blend of satisfying flavor makes this gingery soup a crowd pleaser! West African Sweet Potato Soup is a thick soup that can be served hot and steamy on its own or alternately can be ladled over top of a bed of whole grain rice or millet. It partners well with Grated Confetti Salad - This soup is naturally gluten-free!
Author:
Recipe Type:: Dinner, Lunch
Serves:: 8 cups
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • 2 Tbsp water or veggie broth
  • 2 cups onions, chopped
  • ¼-1/2 tsp cayenne
  • 1 tsp fresh ginger root, grated
  • 1 cup carrots, chunky chopped
  • 2 cups sweet potatoes, unskinned, chunky chopped
  • 4 cups vegetable stock (or 2½ tsp Herbamare herb salt + 4 cups water)
  • 16 oz (2 cups) tomato juice
  • ¾-1 cup peanut butter, chunky (or smooth if desired)
  • 1 Tbsp raw brown sugar (Sucanat, Demura, Rapadura, coconut sugar)
  • GARNISH
  • ¾ cup scallions/green onion (opt)
Directions:
  1. In a large pot, sauté onions in the water until translucent.
  2. Stir in cayenne and ginger. Add carrots and sauté a couple more minutes.
  3. Add the potatoes, then the stock and bring soup to a boil.
  4. Simmer for about 15 minutes, until veggies are tender.
  5. SLOW COOKER OPTION:
  6. Add mixture to a slow cooker for several hours until potatoes are tender when pierced with a fork. Turn heat to low and add tomato juice and raw sugar to pot.
  7. Using a hand blender, purée, leaving a bit of texture if desired.
  8. Add the peanut butter and whisk until smooth. (If you blend it you'll lose a lot of the crunchiness of the peanut butter which adds a nice texture). Serve hot and steamy, garnished with scallions if desired.
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West African Sweet Potato Soup

West African Sweet Potato Soup