Category Archives: Gluten-free

Creamy Butternut Squash and Lentil Tacos

As we’ve been trying new recipes, this Creamy Butternut Squash and Lentil Taco recipe is one I’ve been meaning to try for awhile.  I’ve made something similar but this recipe is definitely a turned up version – here, the roasted squash gets mixed in with some lime juice and a little vegan mayo (or canned coconut milk) to make it creamy and extra flavorful.  The interesting thing about cooking the lentils with some vegetable broth, cumin, and coconut aminos (or tamari), is the aroma smelled almost identical to taco meat.  This was a great dinner, and also makes a great lunch from the leftovers.IMG_4491.JPG

Creamy Butternut Squash and Lentil Tacos

makes about 10-12 tacos

adapted from One Part Plant

INGREDIENTS

1 medium butternut squash, peeled and cut into cubes (about 4 cups)

2 1/2 tsp cumin (more or less to taste)

Sea salt and pepper

Olive or coconut oil

3/4 cup brown or green lentils, rinsed

Veggie broth

3 tsp tamari or coconut aminos

10-12 corn tortillas

2 tbsp vegan mayo (I like Just Mayo Light)* OR canned full-fat coconut milk

1 tbsp lime juice

Toppings – avocado, sunflower seeds, hot sauce, lettuce (something crunchy since the squash and lentils are soft)

DIRECTIONS

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.  Toss the squash with 1/2 tsp of the cumin and about 1-2 tbsp of olive oil, some salt and pepper.  Spread the cubes out on the baking sheet and roast them for 30-35 minutes, until they’re soft.  (Don’t worry if some get extra toasty, it’ll just make the color of the mixture a little darker).

Meanwhile, in a small pot, combine the lentils with enough broth to cover them and stir in the coconut aminos and remaining 2 tsp of cumin.  Bring the mixture to a boil and then reduce the heat and simmer until the lentils are soft, but still a little firm, 20-25 minutes.  Make sure to watch the pot and add more broth or water if needed to cover the lentils.  Taste them as you go to make sure they’re not overcooked and mushy.  When they’re done, drain any excess liquid that hasn’t been absorbed.

Transfer the cooked squash to a food processor and add the mayo or coconut milk with the lime juice, and process until smooth.  Taste and add more salt or lime juice if needed.

When you’re almost ready to serve, warm the tortillas, however you usually do.

Assemble the tacos: spread a layer of the creamy squash on a warm tortilla and top it with a scoop of lentils (about 2-3 tbsp).  Add your favorite toppings and serve.

*I usually find Just Mayo Light at Whole Foods.  I also wouldn’t sub an egg-based mayo here, because I think it’ll change the texture.  If not using vegan mayo, use full-fat canned coconut milk to get the right creamy texture needed.

Broccimole (aka Broccoli Guacamole)

Who doesn’t like a good guacamole adaptation?!  True, why mess with a good thing, but I was still curious about what adding broccoli would do, and I’m very glad I did.  This is a much lighter alternative to guacamole, and it makes you feel good because there’s broccoli in it.  I thought this would be a kid-friendly recipe, which it’s not completely, but if yours are willing to taste it, they may just love it (or take three bites and realize they don’t yet).  It is definitely husband approved, and he thought the jalapeno would add a nice kick.

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Broccimole

makes about 1 1/2 cups

adapted from Malibu Farm Cookbook

INGREDIENTS

1 cup broccoli florets

1/4 cup onion, finely chopped

Jalapeno pepper, chopped and to taste (optional)

1/2 bunch cilantro

2 limes juiced OR 2 tbsp lime juice

1/2 avocado – or more (up to 2), if you want it creamier

DIRECTIONS

Cook broccoli florets in boiling, salted water for 1 minute.  Remove and place in food processor with the rest of the ingredients (except the avocado).  Pulse until all chopped up.  Taste, and if desired, add 1/2 avocado, up to 2 avocados total.  Add salt to taste if needed.  Enjoy with chips.

Grown-up Beans on Toast

Another great cookbook I’ve been using lately is The Dude Diet.  Along with the great frittata recipe I made awhile ago, we recently made ‘Grown-up Beans on Toast.’  The recipe calls for chicken sausage, but we made without, and it still tastes great – even kid approved!  It’s pretty quick to make – took about 30 minutes start to finish – and, it tastes great as leftovers too.  The author says the recipe makes 2 servings, but I think it can make about 6-10 toasts, depending how much you use to top the bread.  If you eat meat, go ahead and use your favorite chicken sausage.  I’ll list those steps as optional below.  We made ours wheat and dairy-free using gluten-free bread, and Vegan Parmesan shreds.IMG_4052.JPG

Grown-up Beans on Toast

adpated from The Dude Diet

makes about 6-10 toasts

INGREDIENTS

2 tsp. olive oil

2 chicken sausages (sweet or spicy), diced – OPTIONAL

1/2 sweet onion, chopped finely

3 garlic cloves, minced

1 tsp. dried oregano

2 tsp. tomato paste

3/4 tsp paprika

1/4 tsp sea salt

1 15 oz. can cannelini beans (or great white northern beans), rinsed & drained

1 15 oz. can diced or crushed tomatoes

1/4 cup water

Your favorite gluten-free (or traditional) bread, toasted

Chopped parsley, to sprinkle on top

Vegan Parmesan, to sprinkle on top (I like Follow Your Heart, found at Whole Foods)

DIRECTIONS

  1.  In a medium saute pan, heat pan and add olive oil.
  2. [OPTIONAL] Saute diced chicken sausage for about 4-5 minutes, until browned.
  3. Add onion and saute until translucent, just starting to brown.
  4. Add garlic and stir until fragrant.  About 30 seconds.
  5. Add dried oregano, tomato paste, salt, and paprika.  Cook for a few minutes more.
  6. Add drained beans, tomatoes and water.  Heat until boiling.  Then, reduce the heat and cook for another 10 minutes so flavors can combine.  I waited until most of the liquid had evaporated.
  7. Serve warm on toast.  Top with chopped parsley and vegan parmesan.

 

Spinach-Artichoke Enchilada Casserole

For awhile I’ve been curious about a vegan take on the classic spinach-artichoke combo. Once I found this enchilada recipe, I knew I had to make it.  I wish I had my own picture of it, but we ate it too fast, so the picture from the blog where I got the recipe idea will have to do.  A friend told me recently how any enchilada recipe can be made into a casserole, so I went with that, and boy was this a lot easier than rolling enchiladas!  It was also great re-heated, which makes this great for a weeknight meal.  I made it gluten free, using corn tortillas, and vegan using plain almond yogurt and vegan cheese, instead of sour cream and cheese.

Spinach Artichoke Enchilada Casserole

makes 6-8 servings

adapted from Cookie+Kate

INGREDIENTS

2 tbsp. olive oil*

1 red onion, chopped

1/4 tsp salt

4-5 cloves garlic, minced

1 heaping cup artichokes, drained (I like the ones jarred in water)

10 oz. fresh baby spinach

1 15 oz. can black beans, rinsed and drained

1/4 cup plain non-dairy yogurt (I used Kite Hill Almond Plain Yogurt**)

12 “street”/”slider” size corn tortillas (I like Mission)

16 oz. Enchilada Sauce (I like Frontera Mild)

3 oz. vegan cheese “cheddar” or “jack”, freshly shredded (I like the Daiya Cheddar Wedge***)

Cilantro, finely chopped for topping

DIRECTIONS

  1. Preheat oven to 400.
  2. In a large skillet, heat olive oil and add onion and salt until translucent, stirring frequently, about 4-5 minutes.  Add the garlic until fragrant, about 30 seconds.
  3. Add the artichokes and a few handful of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking, stirring frequently, until the pan is no longer wet with excess moisture.
  4. Remove from heat and transfer the mixture to a bowl. Stir in the drained black beans and yogurt. Season to taste with salt and pepper.
  5. In a lightly greased 8×8 glass casserole dish, pour 1/2 cup of the enchilada sauce and make sure it covers the entire bottom.  Place 4 tortillas, overlapping for the bottom layer. Put about half the spinach-artichoke + black bean mixture on top of the tortillas. Layer 4 more tortillas on top.  Pour some enchilada sauce to cover tortillas and sprinkle with some of the Daiya cheese you shredded.  Add the remaining spinach-artichoke+black bean mixture on top of enchilada + cheese covered tortillas.  Place the remaining 4 tortillas on top of the mixture, overlapping, so it covers the entire dish.  Cover with remaining enchilada sauce.  Sprinkle with remaining cheese.
  6. Place in the oven uncovered for about 20-22 minutes.
  7. Enjoy!  Sprinkle each serving with cilantro if you have it on hand.

*I used 2 tbsp of olive oil, but it seemed like a lot, and you could easily use a bit less if you like.  Because of all the spinach, I wouldn’t use less than 1 tbsp.

**Kite Hill yogurt can be found at Whole Foods, Ralphs, and some Targets.  I’ve also only tested this recipe with Kite Hill, and don’t know how other non-dairy yogurts would work.

***In terms of non-dairy cheeses, that also don’t contain soy, I’ve found the Daiya Cheddar Wedge, shredded at home, to melt the best, have the best texture, and taste.  The pre-shredded version doesn’t always melt completely.  Of course, if you can eat cheese, you can use that and traditional sour cream!

 

 

 

Walnut + Chickpea Tacos w/Lime Aioli

This recipe is about as easy as it gets.  It’s practically no-cook, but you wouldn’t know it when eating the final product.  Scott was impressed with how similar the walnut and chickpea taco “meat” tasted in flavor and texture.  And, for it to be a win in the texture category, is my favorite kind of vegan win.  I don’t eat soy, so other meatless taco “meat” alternatives aren’t an option for us. However, I think once you make this recipe, you’ll hardly miss the other vegan options, or meat ones for that matter.  TBD how this tastes the next day, but I’m guessing it’s just as great as it did tonight.  Taco Tuesday, anyone?

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Chickpea + Walnut Tacos with Lime Aioli

adapted from Pure & Beautiful Vegan Cooking

serves 4-6, makes about 10-12 tacos

INGREDIENTS

1 cup walnuts

1 cup garbanzo beans, drained

2 tbsp coconut aminos (or soy sauce)

1 tbsp cumin (or a little less for a milder flavor)

2 heaping tsp garlic powder

1 tsp chili powder

1/4 cup + 2 tbsp vegan low fat mayo

2 tbsp fresh lime juice

small corn tortillas

grape tomatoes

micro greens or green cabbage

avocado (optional)

DIRECTIONS

  1.  In a small food processor, combine walnuts, garbanzo beans, coconut aminos, cumin, garlic powder, and chili powder.  Pulse until spices are well combined and texture is chunky (though parts may be smooth – that’s OK).  Pour contents into a microwave safe bowl.
  2. In a small mixing bowl, whisk together vegan mayo and lime juice.  Set aside.
  3. Prepare the tortillas and toppings.
  4. Heat the taco “meat” in the microwave for 1 minute
  5. Spoon about 1 -1 1/2 tbsp of taco “meat” onto each tortilla.  Top with toppings you like, and finish each taco with a drizzle of the lime aioli.

Butternut Squash Hummus

This hummus is amazing, and, this recipe may end up being an all-time favorite.  (What else would I expect from Ina Garten?!)  It does take a bit more time to make than traditional hummus recipes, but trust me, you will be happy you took the extra time to prepare this.  There’s something so interesting (and addicting) about the butternut squash roasted with cinnamon, and then blended together with tahini and yes, even sriracha.  Sweet, savory, and an ever so slight kick.  The hardest part is figuring out what to eat it with, because this recipe makes A LOT of hummus!  If you’re looking for something to bring for Thanksgiving, try this – we think it’s sure to be a hit (and even Vegan friendly).

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Butternut Squash Hummus

adapted from Cooking for Jeffrey

serves 6-8 according to cookbook, but I think it’s more like 12-18

INGREDIENTS

1 1/4 lb butternut squash, peeled and diced into 1-inch pieces

3 tbsp olive oil

1 tsp cinnamon

2 tsp kosher sea salt

1 tsp freshly ground pepper

1 15-oz can garbanzo beans, liquid reserved

1/4 cup tahini

1/2 cup non-dairy plain yogurt* (I used Forager brand)

1/3 cup freshly squeezed lemon juice (about 2 lemons)

5 cloves garlic, finely minced

3/4 – 1 tsp Sriracha (depending on preference)

Pure Grade A Maple Syrup, for serving

DIRECTIONS

Preheat the oven to 400 degrees.

Toss the butternut squash with olive oil, salt, pepper and cinnamon.  Toss with hands, and arrange in a single layer on a half sheet baking pan.  Cook for 25 minutes, until tender.  Let cool for 15 minutes.

In a food processor, fitted with a blade, add all ingredients except the liquid reserved from the garbanzo beans and the maple syrup.  Once butternut squash is cooled, set aside 1/4 cup of the squash and add the rest to the food processor and pulse everything to combine.  If you want it smoother (I like it this way), add the liquid reserved from the garbanzo beans in small increments until you reach your desired consistency.  Be careful not to puree completely – it should have some texture.

Finish by putting hummus in a medium sized serving bowl.  Top with reserved butternut squash and drizzle a little maple syrup if desired.  It should last up to 3 days in the fridge.

*You could also use traditional dairy plain yogurt.  The recipe calls for plain whole-milk Greek yogurt.  I don’t eat dairy, so I subbed for an equitable vegan option.  If using a vegan option, I like nut-based plain yogurts, and make sure they don’t include “carrageenan” in the ingredients – not only is it questionable in my research if it causes digestion problems, but I’ve also found with it, the texture of the yogurt can be off too.  My favorite non-dairy plain yogurts to use in recipes are Kite Hill (almond yogurt) and Forager (cashew yogurt).  I also don’t eat soy, so I’m not sure how soy yogurt would taste, though I’m sure as long as it’s plain, it could be easily substituted.

Lasagna Roll Casserole

We’ve been on a role lately with make-ahead meals. These lasagna rolls are so good and I’m still having a hard time believing they’re gluten-free, vegan, make-ahead AND taste great. A quad-fecta?  Scott and I also noticed that the cashew cheese recipe for this dish tastes like “pizza” more so than in the Pumpkin Lentil Lasagna we also like. Don’t eat vegan and gluten-free?   Just swap out the cashew cheese for Ricotta and the brown rice lasagna noodles, for traditional ones.  Enjoy!


Lasagna Roll Casserole 

Adapted from The Make Ahead Vegan Cookbook

Serves 8

INGREDIENTS

1 tbsp olive oil

8 oz. cremini mushrooms, sliced

1 cup Cashew Cheese (recipe follows)

12* lasagna noodles (we used brown rice lasagna noodles)

1 jar of your favorite marinara sauce

8 oz. fresh baby spinach (though you’ll probably use less)

DIRECTIONS

In a large skillet, heat the oil over medium-high heat.  When the oil is hot, add the mushrooms and cook for 10 minutes.  Set aside.

Cook the lasagna noodles al dente, according to the package directions.  Set aside.

To assemble the rolls, spread 3/4 cup of the marinara sauce in the bottom of  a 8×8 casserole dish.

Lay one noodle lengthwise on the counter in front of you.  Spread about 2 tbsp of the cashew cheese down the center.  Add about 6 mushroom slices, zig zag style, down the center of the cashew cheese.  Next, snap any hard stems of the spinach leaves over the mushrooms, overlapping each other by a little bit.

Roll the lasagna noodle upward, evenly and tightly.  Set the roll, seam side down, in the prepared casserole dish.  Repeat the steps so there are 8 rolls total.*

Spread the rest of the cashew cheese sauce and marinara over the top of the rolled noodles.  Mix the cheese sauce and sauce and smooth out with the back of a spoon.  At this point, you may refrigerate or freeze the lasagna rolls; otherwise, preheat oven to 350.  Bake for 25-30 minutes.

 *Some of my lasagna noodles broke after they were cooked.  I could salvage some, but I definitely suggest making more than you need, just in case.

Cashew Cheese

INGREDIENTS

1 cup raw cashews, soaked for 2 hours to overnight

3 cloves garlic

1/2 tbsp (fresh) lemon juice

1/2 tbsp Dijon mustard

1/4 cup plus 2 tbsp vegetable broth

1/2 cup nutritional yeast

1/4 tsp onion powder

1/2 tsp sea salt

1/8 tsp freshly ground black pepper

DIRECTIONS

Drain the soaked cashews.

Place the garlic in a food processor.  Process until finely chopped.  Place everything in the food processor and process until smooth.  You will need to scrape down the sides of a bowl with a spatula every once in a while.  Add water, 1 tbsp at a time if you want the texture smoother, though note this will thin it out, so I wouldn’t add more than 4 tbsp.

Dill’ish Slaw

When I think coleslaw, I think of either Kentucky Fried Chicken’s version or my Grandpa’s – both delicious. (Does anyone else ever wonder how KFC packs so much coleslaw in such a tiny container?!) And while coleslaw is associated with many childhood memories for me, it’s a side dish I rarely eat as an adult. I mention that as a disclaimer because this recipe from The Yiddish Kitchen is quite good, but I have no idea if it tastes like coleslaw because it’s just been so long since I’ve had the real thing. All of you coleslaw conneusiers will have to let me know how it stacks up!

Dill-ish Slaw

Adapted from The Yiddish Kitchen

INGREDIENTS

1/4 cup apple cider vinegar

1/4 cup low-fat vegan mayo (I like Hampton Creek)

2 tbsp honey

1-2 tsp dried dill (or 1/4 cup fresh)

1/4 tsp celery seed (I omitted)

1 medium head cabbage, shredded (I used 2 bags of pre-shredded red and green cabbage)

2 large carrots shredded (I used about 3/4 bag pre-shredded)

1/4 onion thinly sliced

DIRECTIONS

In a large mixing bowl, whisk together all ingredients except cabbage, carrots, and onion.

Once dressing is well combine and smooth, toss in cabbage, carrots, and onion. With clean hands, you can also combined with your hands to really help the flavors and juices marry.

Enjoy right away or, for the best flavor, let sit overnight covered in the fridge.

NOTE – This is not a mayo heavy slaw, so don’t be afraid to use the mayo here. If you’re worried about that though, you can add more cabbage or carrots to have the slaw be less saucy

“Magical” Applesauce Vinaigrette + Other Good Salad Dressings

My grandma used to say for a good meal, she just needed a good salad and good bread.  When I think about dinner with my grandparents, it always included a salad, and it always included a Mrs. Bernstein’s salad dressing.  But aside from that salad dressing, my favorite dressings were always ones my mom made.  That’s probably why I also love making my own salad dressings. Though, I still have a few favorite store-bought dressings I love, because let’s honest, who has time to always make their own dressings?!

This salad dressing really is “magical.”  I would never think to add cumin to a salad dressing, let alone applesauce or maple syrup, but this is really good.  I omitted the miso because I don’t eat soy.  I don’t know what it’s supposed to taste like with the miso, but the final product how I made it below is great! The only downside to the recipe is it makes just 4 servings, so you’ll need to double the recipe, if you want enough to enjoy throughout the week.  Bon apetit!

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“Magical” Applesauce Vinaigrette

adapted from Plant Powered Families

serves 4 (1 serving = 2 tbsp)

INGREDIENTS 

1/4 cup organic unsweetened applesauce

1/4 rounded tsp sea salt

1/4 tsp cumin

1/8 tsp cinnamon

1 tsp stoneground mustard (or dijon)

2 tbsp apple cider vinegar

1 -1.5 tbsp maple syrup

freshly ground pepper, to taste

DIRECTIONS

Place all ingredients in a small food processor and blend together until smooth. Adjust for seasonings.  Add a little more maple syrup for a sweeter dressing OR add a couple teaspoons of water for a thinner dressing.

NOTE – you may need to double batch to make it easier to blend in the blender or food processor.

 

OTHER GOOD SALAD DRESSINGS

(store-bought + vegan/gluten-free/soy-free)

Bragg’s Organic Apple Cider Vinaigrette (I’ve found it at Whole Foods + Ralphs)

Maplegrove Fat-free Balsamic Dressing (I’ve found it at Gelsons, Ralphs, + Walmart)

Follow Your Heart Low Fat Balsamic Dressing (I’ve found it a some Gelsons + some Whole Foods)

 

Sweet Potato Kugel

Cooking is the easiest way for me to zone out. I think that’s why I like making new recipes so much – I can focus on something and completely forget everything else going on around me. And, when there’s a day that I can go spinning and cook new recipes- well, that’s the ultimate. 

I read about this Sweet Potato Kugel recipe on a holiday round up from the cooks that authored The Yiddish Kitchen. I made bagels from their cookbook a few months ago, and I completely forgot about this kugel. I didn’t grow up on kugel like most. Actually, I was so particular, I would only eat it at my friend’s mom house, because then I knew it would be good! Anyway, this recipe is super easy and simple.  I even found precut sweet potatoes at Trader Joes to make the recipe even easier to make. You could certainly use regular sugar (the color will likely be different if you do) and you could use full-fat coconut milk, which probably makes it taste even more like the holidays. Enjoy!


Sweet Potato Kugel

Adapted from The Yiddish Kitchen

Serves 8,12,16, or 25 – depending on how you cut it 

INGREDIENTS

2 large sweet potatoes, peeled and cut into rubble or noodles with a spiral slider or vegetable peeler (or 1.5 pkgs of Sweet Potato Ribbons from Trader Joes)

3 tbsp olive oil 

Canola oil for greasing the pan

1 cup canned lite coconut milk (or full-fat, canned)

1/3 cup coconut sugar

1/2 tsp sea salt

1 tsp ground cinnamon

DIRECTIONS

Preheat the oven to 375. Grease an 8×8 inch casserole dish. Then, in a skillet, heat the sweet potatoes in the olive oil over medium heat for about 6-8 minutes, or until sweet potato softens. 

While the sweet potato is cooking, mix all the remaining ingredients in a mixing bowl, stirring well to combine. Once the sweet potatoes are ready, remove them from the heat and incorporate into the egg mixture. 

Next, pour the mix into the prepared casserole dish and bake for about 30-50* minutes, or until an inserted toothpick comes out clean. Slice and serve warm. 

*the recipe says 30-40 minutes, but maybe because I used lite coconut milk instead of full fat, it took more like 50 minutes. After 35 minutes, I kept adding 5 more until it was set – the center took the longest time to do so.