Package Hacks! Simple Vegan and Gluten Free Pineapple Upside Down Cake

Posted on June 17, 2013 | Leave a comment
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gluten free vegan pineapple upside down cake

My mother is a genius in the kitchen. She may beg to differ but I don’t know any other vegans (gluten free or otherwise) who’s mom or dad makes sure that 75% of Thanksgiving dinner is vegan, and never, ever, makes you supply your own birthday cake, sandwich, casserole, etc. Growing up in a household with 5 kids, my mom was- and still is- the queen of budget home cooking, but when necessary, she gets ultra crafty- “semi-homemade” style. One semi-homemade staple in my moms pantry is Betty Crocker Gluten Free Cake Mix. She lives out in the ‘burbs where brown rice flour and tapioca starch are still hard to find, and when they are, they’re friggin expensive! So, being able to buy a mix is not only cost effective, it’s also convenient. We’ve developed the best tinkering of the base mix for a vegan version of their cakes (white, and chocolate), and she went ahead and surprised the family by turning it into a pineapple upside down cake for Fathers day.

Super Simple Pineapple Upside Down Cake

Makes 8 small wedges

Basic Cake Adaptation:

1 Box Betty Crocker Gluten Free Yellow Cake Mix

2/3 c almond milk- unsweetened

1/4 c apple sauce

3 tbs ground golden flaxseed whisked into 6 tablespoons warm water

1/4 c earth balance, melted

2 tsp vanilla extract

Pineapple Topping:

1/4 c earth balance, room temp/softened

2/3c brown sugar

1 8oz can sliced pineapple, drained (or 4, 1/3″ thick rings of fresh pineapple)

Pecans- you could use maraschino cherries for a more traditional cake.

Preheat the oven to 350.

Pour melted earth balance into the bottom of a 9″ round cake pan. Sprinkle the brown sugar evenly over the entire bottom of the cake pan. Now, place the pineapple rings over the sugar. Fill the centers of the rings with a pecan, and sprinkle pecans into the spaces between the rings.

In a mixing bowl, beat together the last 1/4 c of earth balance, apple sauce, and vanilla. Mix in the almond milk, and then add in the cake mix, beating until smooth. Pour over the prepared cake pan and bake for 40-45 minutes, or until a toothpick comes out clean.

Once done, immediately run a knife around the sides of the cake to loosen, and place a heatproof plate over the top of the cake pan before inverting. Let the pan sit on top of the cake for 5 minutes to let the brown sugar syrup drizzle over the top of the cake.  Let cool before serving- this goes great with whipped coconut cream. Just chill a can of coconut milk, scrape out the thick cream, and whip it on high until thick peaks form.

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Posted in baked goods ect, Gluten Free

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29 weeks and counting

Posted on June 15, 2013 | Leave a comment

I’ve officially entered the third trimester and I feel as though the summer has been set to warp-speed. The list of to-do’s before the baby comes seems endless, but thankfully my hubby knows how to keep me from having a heart attack over it all. One thing on the list I’m excited for? Pre-cooking meals for after the baby comes! *as long as it’s not sweltering on the days I do my cooking.

Some ideas so far:

Frozen Pizzas: Par bake 10″ crusts using Bob’s Red Mill GF Pizza Mix, and top with sauce, veggies, and daiya cheese before freezing solid. Once solid, I can slide them into gallon sized freezer bags and stack them in the freezer!

Mushroom Walnut Oat Burgers: these freeze really well and are super easy to make. You can also double the tempeh and chickpea flour and pour the mixture into lightly oiled loaf/mini loaf pans before freezing for veggie-loafs!

Smooth Soups: I hate when  the veggies in reheated soup are mushy, so I prefer silky soups that I can add rice, beans, or quinoa to later. Some of my favorites which are also delicious chilled are fresh green pea and chive, carrot parsnip soup with apple and ginger, and creamy tomato (decidedly best warm). I can essentially hit the farmers market and load up on everything I’ll need to prep!

Canning? This is me getting in over my head, but I did get a canning set-up for christmas and if I somehow find the time I’d love to can jars of salsa, enchilada sauce, and my favorite, tomatillo sauce.

Tamales: One of our favorite re-heatables. The secret is to pop them  in a steamer basket while still frozen. I’ll likely stuff mine with pintos, red-chile jackfruit (Viva Vegan recipe with jackfruit instead of seitan), and black beans mixed with sweet potatoes. So obviously I have to make tomatillo sauce.

3rd Trimester changes:

Things That Suck:

My digestive track seems to be on strike. My stomach is now squashed between my liver and the baby, making eating more than a half sandwich at a time taxing- add on top of that the pregnancy hormones slowing everything else in my G.I. track down and you have a recipe for acid reflux and indigestion. I find that if I don’t get enough fluid I get wicked heartburn- easily preventable- but what’s constant is the tenderness of my poor squished stomach and its seeming inability to digest and empty fully. I’ve  started eating papaya enzyme tablets with meals to help break down the proteins in my food because on more than one occasion now (TMI ALERT) I’ve woken up in the morning with such terrible indigestion lingering from the night before that I’ve vomited up still undigested remnants of my dinner. Thankfully though, the papaya enzymes have been helping and I’m keeping track of what foods seem to cause more discomfort than others. My midwife also suggested adding extra magnesium to my diet

Leg cramps! They’re the worst. thing. ever. And they happen almost nightly.

Things That Are Awesome:

No stretch marks- yet! I’ll probably get them, but I’m glad they haven’t showed up yet. My belly button is also still inverted- I’m carrying really low, so it may never pop.

Baby kicks! The little guy seems to be destined to be a drummer, or an olympic swimmer because he never stops moving. It’s been fun watching my belly roll, shake, and jiggle.

My energy levels haven’t dropped yet, and if anything, I’m actually getting the least amount of sleep yet of my pregnancy but still feel energetic. To help prevent fatigue due to  the fact that the little guy is going to gain 1/2 pound a week from here on out I added raw hemp protein powder to my morning smoothie and have also added a serving of coconut or almond milk yogurt to my afternoon snack to up my calcium intake. I read that during the third trimester about 250 mg of calcium are deposited into the baby’s hardening skeleton each day so I’m making sure I get the most I can on top of my prenatal.

Watermelon is on sale at the co-op = WINNING.

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Vegan Baby Bump at 29 weeks

ps. I’ll have a simple “package hack” post this week for a gluten free and vegan pineapple upside down cake!

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Posted in health and well being, Uncategorized, Vegan Pregnancy

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Package Hacks: Bobs Red Mill GF Pancake Mix

Posted on May 29, 2013 | Leave a comment

Package Hacks: When you take a ‘just add X and cook” type convenience food and refuse to do almost anything the package asks, while yielding delicious results. For us vegans it’s second nature- it’s as simple as that time in college where you bought the pack of ramen, but threw away the meat flavoring in favor of your own veggie stock. For me, it comes in the form of tweaking box cake mixes when visiting the folks, or my newest obsession- Gluten Free pancakes using Bob’s Red Mill Mix. It seems like no matter what I do I get perfect, puffy, golden, fluffy, melt-in-your-mouth pancakes. Every time. Unless I eventually find a way to eff them up, which in case I will dutifully let you know. These hacks are fairly simplistic, but the package offers a way to turn the flour mix into cinnamon rolls, and I think bread as well. Well played Bob, well played.

Meyer Lemon, Coconut, and Strawberry Gluten Free Vegan Pancakes
makes 10-12 smaller pancakes

1 1/2 C Bobs Red Mill GF Pancake Mix
1 1/2 c Almond Milk, or non dairy beverage of choice
1 Tbs Coconut oil, Melted
2 Tbs Chia Seeds- whole
The zest of one large meyer lemon
the juice of 1/2 the lemon
5 large strawberries, hulled, and chopped into small pieces, roughly 3/4c total
1/2 c unsweetened flaked coconut

In a large liquid measuring cup, combine the chia, almond milk, coconut oil, and lemon juice. Let hang while you preheat a non stick cast iron griddle or pan. In a large bowl, stir together the lemon zest, coconut flakes, and the strawberries, making sure the berries get nice and coated with the flour mix. Now, gently stir in your liquid and mix thoroughly. If it seems thin, thats ok. If it seems too thin, let it hang for 5 minutes- the coconut flakes and chia will soak up any excess liquid. Pour scant 1/4 cupfuls of batter on a lightly oiled pan (coconut oil or earth balance are great here) and cook until bubbles appear and the edges seem dry. Make sure you give the underside a little peek to make sure they’re nice and golden before flipping. Serve immediately with pure maple syrup.
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Banana Ginger Pancakes with White Fig Jam- Gluten Free and Vegan

Makes about 10 pancakes

1 1/2 c Bobs Red Mill Gluten Free Pancake Mix
1 1/2 c Almond Milk- or nondairy beverage of choice
2 tbs Chia Seeds, whole
1 tbs vegetable oil
1 c finely chopped, ripe banana
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
White Fig Jam, for serving.

Mix together everything but the banana and let hang for 5 minutes while you heat a non stick/cast iron griddle. Once the batter has thickened slightly, fold in the banana and pour scant 1/4 cupfuls of batter on a lightly oiled pan (coconut oil or earth balance are great here) and cook until bubbles appear and the edges seem dry. Make sure you give the underside a little peek to make sure they’re nice and golden before flipping. Serve topped with vegan buttery spread, jam, or pure maple syrup.

Peaches, Strawberries, and Cream Pancakes- Gluten Free and Vegan

Makes about 10 pancakes
1 1/2 c Bobs Red Mill Gluten Free Pancake Mix
1 c Almond Milk- or nondairy beverage of choice
1 tsp vanilla extract
1/2 tsp baking powder
1/4 – 1/2 c soy or coconut milk creamer
2 tbs Chia Seeds, whole
1 tbs vegetable oil
1/2 c frozen peaches, thawed and diced small
4 large strawberries, hulled and diced small

Mix together everything but the fruit and let hang for 5 minutes. Once the batter has thickened slightly, fold in the fruit. If needed, add the additional 1/4 cup of creamer to thin out the consistency. Pour scant 1/4 cupfuls of batter on a lightly oiled pan (coconut oil or earth balance are great here) and cook until bubbles appear and the edges seem dry. Make sure you give the underside a little peek to make sure they’re nice and golden before flipping. Serve with pure maple syrup, or if you’re feeling fancy, layer these cakes with lemony cashew or macadamia ricotta!

 

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Kaffir Lime infused Thai Red Curry

Posted on May 21, 2013 | Leave a comment

This is hands-down one of my favorite meals that my hubby makes me, and last night I finally got him to jot down the details of his recipe! He makes his curry with roughly a pound of baked tofu (plain) and roughly 4 cups of mixed veggies- our usual favorites involve green beans, thinly sliced napa cabbage, onions, peppers, and carrots. He says it’s the best with fresh lime juice squirted on top just before serving, and I couldn’t agree more. We make ours with pre-made, shrimp-free red curry paste, but a homemade curry paste would likely make this even more divine.

Kaffir Lime Infused Thai Red Curry

12 kaffir lime leaves -minced
6 cloves garlic – chopped
4 scallions – chopped 
1 Thai chili pepper, or more, depending on the heat you like
4 tbsp low sodium soy sauce 
red curry paste (I use 4 + tbsp)
12oz coconut milk
2 tbsp sweetener (agave) OR 1 tbsp palm sugar

Combine all ingredients in a food processor and blend until mixed. In a large pan or your wok, stir fry your veggies until just softened. Pour the curry over your veggies and bring to a simmer. Check for heat, add some lime juice, and serve over brown rice.

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Posted in Gluten Free, vegetables

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Nori Battered Tofu Tacos with Chipotle Coleslaw and Jamaican Jerk-Lime Roasted Sweet Potatoes

Posted on May 21, 2013 | Leave a comment

I shook up my taco repertoire this week. I’ve only had a seafood taco once  in my life while visiting family in California. Needless to say, my popcorn shrimp and walleye palette wasn’t suited for a grilled lobster taco. Or even coleslaw for that matter. For someone who wasn’t into fish much as a kid, I LOVE tofu battered in tons of nori and other ‘fishy’ seasonings. Tacos are always a no brainer in my household, so I finally joined the two together and decided it was a match made in heaven. Instead of refried beans, fajitas, or other typical accouterments, I stuffed mine with coleslaw-spiked with chipotle hot sauce of course, pickled red onions for extra tang, and tons of fresh cilantro and avocado to add a traditional spin on those walleye fish-fry’s I grew up with as a kid.

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Start the coleslaw first so that it has time to marinate while you prep the tofu.

Chipotle Coleslaw

1 softball sized head of cabbage

1/4 c veganaise

1 tbs apple cider vinegar

1 tbs agave nectar, or roughly 1/2 tbs sugar

1/2 – 1 tbs Chipotle Tabasco Sauce

Easy Peasy. Thinly slice your cabbage into 1/4 inch thin shreds, mix with the dressing ingredients, and chill until dinner time. I like to put everything into a snap-lock lidded tupperware and just shake the living daylights out of it.

Jamaican Jerk Lime Sweet Potatoes

2 lbs sweet potatoes, peeled and chopped into 1 inch chunks

juice of 1 lime

1 tbs Jerk Style Seasoning- I love Penzeys’ blend

Salt

1-2 tbs olive oil.

Toss the potatoes with oil and lime juice in a large bowl. Sprinkle on the jerk spice and toss again until evenly coated. Spread potatoes onto a baking sheet and roast (toaster or conventional oven) at 400 until browned and soft when pierced with a fork. Alternatively, par-boil the potatoes first, and you can grill them in a veggie basket!

For the Tofu

Makes 12 fishy fillets to stuff 8-12 tacos with

1 1/2 cups Glutino gluten free bread crumbs, or regular bread crumbs

1 pound tofu, frozen, thawed, and cut into 12 slices

1 tbs kelp powder

1 nori sheet, ripped into small chunks

1 Tbs Old Bay Seasoning

1 clove garlic

1/2 tsp salt

1 tsp onion powder

1 tbs Tapioca starch

1- 1 1/2 almond milk

oil for pan frying.

To serve:

Chipotle Coleslaw

Lemon or Lime Wedges

Avocado

Fresh Cilantro

Pickled or fresh red onions

Start by pressing the tofu between a few tea towels and weighted with a large pot. Mix the breadcrumbs and the salt in a wide shallow bowl and set aside. In a food processor, combine the kelp through the almond milk (start with 1 cup) and process until a viscous green slurry forms. Stream in just enough almond milk to even out the consistency. It should cling really well to the tofu, but not seem goopy or chunky. Prep a baking sheet if you want the lowest-cal version by spritzing it with spray oil and heating the oven to 400- otherwise, heat a cast iron pan over medium heat with just a tablespoon of oil in it; you don’t want to deep fry these babies, just give them a golden crunch!

To assemble, using your left hand, dunk a tofu strip in the green goo, shake of the excess and drop into the bread crumbs. With your right hand, scoop crumbs over the top of the tofu, and press them well into the coating, getting the tofu coated all the way around, and then plunk it down onto your baking sheet or frying pan. If baking, turn once after 10 minutes- but spray them with a little oil before flipping. If pan frying, cook until nice golden brown flecks form and then flip once.

Fill your tacos with a nice layer of slaw, a piece or two of tofu, avocado, some onions, cilantro, hot sauce, vegan tartar sauce- whatever floats your boat!

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Posted in cabbage, Gluten Free, mexican, Uncategorized

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Summer Salad Season is Here!

Posted on May 16, 2013 | Leave a comment

We finally shook off winter in Minneapolis, and jumped right into the 90′s on Tuesday, because well, why not? I prepped well by making huge cold salads and buying tons of fresh fruit to nibble on this week. I’m also being extra dutiful to make sure I’m drinking plenty of water, and propping my feet up whenever I can to prevent swelling. With the return of beautiful a.m. weather I started walking the 2 miles to work a few times a week to make sure that I’m getting cardio in to prep my body for my upcoming labor- August is coming fast!

Earthy Pesto Pasta Salad

makes 6-10 servings

1 12oz bag Gluten Free Fusilli

1/2 pint sugarplum tomatoes, halved

1 lb tempeh, cubed

1 cup vegetable stock

1 tablespoon balsamic vinegar

2 medium beets, peeled and chopped into 1 inch cubes

1/2 lb dino kale, de-stemmed and cut into 1 inch slices

2 tbs capers, drained

juice of 1/2 a lemon

2 cups packed basil

2 handfulls of raw almonds

1 tbs nutritional yeast

olive oil

salt

pepper

Toss the beets in some olive oil, salt and pepper and place on a baking sheet. Roast at 400 until soft- I used my toaster oven and it took roughly 20 minutes. Once done, set aside to cool. While the beets are roasting, bring a large pot of water to a boil and cook your pasta according to the package directions. Rinse well under cold water when done. Place the tempeh, balsamic vinegar, and veggie stock on a wide skillet and bring to a boil. Cover, reduce to a simmer, and steam until the liquids have been absorbed. Remove the lid, add some olive oil, and pan fry until golden before setting aside.

To make the pesto, combine the lemon juice, basil, almonds, and nutritional yeast in a food processor and pulse a few times to break up the nuts. Add 1/2 tsp of salt, some pepper, and then turn the machine back on. Stream in enough olive oil to make a slightly smooth paste. Now, add in either water, or more olive oil until the consistency is at your liking.

Place the kale into a serving bowl. Pour in the pesto, and either with tongs or clean hands, massage the dressing into to the kale to help wilt it. Toss in the rest of the ingredients and fold until well mixed and coated with pesto. Add salt and pepper to taste. Chill well before serving.

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Posted in Gluten Free, pasta, salad, side dishes, Vegan Pregnancy

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Insta-foodporn- Spring so far.

Posted on May 11, 2013 | 2 Comments

My ‘eat like I’m pregnant’ moment at The Seward Cafe. Hasbrowns Supreme, a Righteous Pancake, and a Tahini Almond Cookie, all while basking in the sunshine on their patio. I barely dented the pancake, lol.
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I’ve become a devotee of Bobs Red Mill Gluten Free Pancake Mix. It seems like no matter what I do to tweak the recipe, they come out perfect every time. My secret is to add 1 tablespoon ground chia and 1 tablespoon melted earth balance to every 1 1/2 c dry mix. Then, I mix in whatever fruits or nuts my heart desires- chopped small- and add enough almond milk to make a smooth, slightly thin batter. I let it rest for 5 minutes, check the consistency, and start cooking. I ignore the suggested liquid amount on the bag- when it’s thick, the cakes get dense and never cook all the way through. These little short stacks were stuffed with bananas, cinnamon, and ginger, and were topped with white fig jam.
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Falafel! I always use Mark Bittmans recipe- essentially you soak chickpeas overnight and then grind them down with tahini, parsley, cilantro, garlic, cumin, and coriander. A generous sprinkling of salt in the batter is crucial.
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Tacos, of course!
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Spaghetti with Chickpeas and Spinach. I’m adding greens and legumes to just about everything I eat to ensure I have good iron and protein levels. I started with 2 cans of sauce, onions, garlic, and seasonings, and added 2 cups of chickpeas to it. Once it came up to a bubble, I added 1 1/2 cups of packed, finely chopped spinach to it, and continued to simmer the sauce until the spinach was tender.
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Tofu Benedict with Spinach. I’ve made this before, and its so, so good! The vegan hollandaise sauce is really rich, so I added extra lemon to it this time.
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Tempeh Chimichurri from The Post Punk Kitchen. The chimichurri sauce was so fresh and savory I found myself scraping the bowl over tacos days later. I served them with cachapas, black beans, and kale from Terry Hope Romero’s book Viva Vegan.

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All of this has made for a very happy vegan baby belly.

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Posted in breakfast, cookbooks, Gluten Free, mexican, pasta, restaurant, Uncategorized, Vegan Pregnancy, vegetables, websites i love

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