Tag: gluten free

Gulten-free Oil free Bread

Gulten-free Oil free Bread

I’m excited to share my Gulten-free oil free bread with everyone this recipe reaches. After trying many store bought Gulten-free breads I decided to find a recipe online because what I’ve experienced so far did not leave me hopeful about going Gulten-free. So I came across a few recipes that we’re definitely much better then store bought. So what was missing for me, some of the recipes had a mushy, stickie texture to them. So I started making different variations and finally found one that not only I loved but my whole family approved of and can’t seem to stop eating. Usually one loaf last one day in my house so I take that as a good sign that they all love it and I hope you will too. So from my kitchen to yours here’s my Gulten-free oil free bread.

Gulten-Free Oil Free Bread

December 2, 2018
: 12 slices
: Easy

Gulten-Free bread that will be sure to impress!

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Ingredients
  • Dry ingredients:
  • 1/2 Cup potato starch
  • 3/4 Cup white rice flour
  • 3/4 Cup Tapioca flour
  • 1 Tbsp Xanthum gum
  • 2 Tbsp egg replacer
  • 1 tsp sea salt
  • 1 tsp baking powder
  • Wet ingredients:
  • 1 1/4 cup warm water (105 to 110 degrees)
  • 3 tbsp maple syrup
  • 1 envelope active dry yeast
  • 1 Tbsp ground flax seeds plus two tbsp water
Directions
  • Step 1 Warm 1 1/4 cup water to 110 degrees
  • Step 2 Then add maple syrup and mix check that temperature reads at least a 105 degrees then mix in one envelope of active dry yeast mix and let stand about 10 minutes till top starts to foam.
  • Step 3 Meantime add 1 tablespoon ground flaxseed to a small bowl and 2 tbsp room temperature water to flax seeds, mix and let sit for 5 minutes to thicken. Preheat oven to 200° then turn off.
  • Step 4 In a separate bowl add potato starch, white rice flour, tapioca flour, xanthan gum,baking powder, sea salt, egg replacer then whisk to blend.
  • Step 5 Next add flax mixture to flour mixture and add 1/2 yeast mixture to flour mixture. Stir in a mixer or by hand about 2 mins. Add remainder of yeast and stir until smooth 3 to 4 minutes. The consistency would be that of a thick cake batter. Grease bottom and side corners of loaf pan (do not grease sides). Pour batter into loaf pan smoothing out to lunch with a spatula. Put in oven to proof 5 to 10 minutes. Remove and set on counter or stove to rise for 20 minutes. Preheat oven to 375 at least 10 minutes before rising is complete. Put immediately in oven bake for 50 to 55 minutes. Remove from oven set on counter to cool at least 1 hour before slicing.
  • Step 6 Enjoy with butter or your choice of spread toasted or non toasted. Thank you for trying my recipe! 🤗

 
Soy Chorizo

Soy Chorizo

Soy Chorizo

June 6, 2018
: Makes 2 cups
: Easy

Delicious,flavorful could be added to rice, tofu scramble or even tacos.

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Ingredients
  • 1 Block extra firm organic tofu
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1 tsp Chili powder
  • 1/4 tsp Red pepper
  • 1/2 tsp All spice
  • 1 tsp Oregano
  • 1 tsp Sea salt
  • 18oz jar sun dry tomatoes
  • 1 cup Roasted red peppers
Directions
  • Step 1 Drain, dry tofu block then crumble into a bowl.
  • Step 2 Mix the next 9 ingredients into a separate bowl. Stir to blend then set aside.
  • Step 3 In a processor or blender add tomatoes and red peppers. Blend until smooth
  • Step 4 Add spices to tofu and mix to blend. Add tomatoe pepper mixture to tofu then mix all together
  • Step 5 Cook for 10 to 15 minutes or store in refrigerator up to 3 days.
  • Step 6 Enjoy!
 
Vegan Ricotta

Vegan Ricotta

Vegan Ricotta

May 15, 2018
: Makes 2 cups
: Easy

This tofu ricotta will add the Italian flavor into any pasta dish your heart desires.

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Ingredients
  • 1 cup Raw Cashews (soak & drained)
  • 1-140z Block of organic extra firm tofu
  • 4 Garlic cloves
  • 3 tbsp Lemon juice
  • 1/2 tsp Garlic powder
  • 1/2 cup Nut Milk
  • 2 tbsp Dried Basil
  • 1 tsp Sea Salt
Directions
  • Step 1 Soak raw cashews in 1 cup of boiled water for 10 minutes.
  • Step 2 Drain tofu, dry with paper towels. Once dry crumble into a small bowl. Add basil, garlic and onion powder. Mix to blend.
  • Step 3 Drain cashews and add to blended, processor or bullet. Add garlic cloves, sea salt and lemon juice. Blend till smooth.
  • Step 4 Add cashew cream to crumbled tofu. Mix to blend.
  • Step 5 Combine with any pasta dish and enjoy!
 
Red Lentil Soup (Vegan)

Red Lentil Soup (Vegan)

Red Lentil Soup

May 4, 2018
: 6
: Easy

Creamy, flavorful and high in protein.

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Ingredients
  • 1 1/2 cups Dried Red Lentils
  • 6 cups Low Sodium Vegetable broth
  • 1 1/2 cups Carrots, chopped
  • 1 cup Red or White Onions, chopped
  • 4 Cloves of Garlic, minced
  • 1 1/2 tsp of Sea Salt
  • 1/2 tsp Onion powder
  • 1/2 tsp Coriander
  • 1/2 tsp Garam Marsala
  • 1 tsp Garlic powder
  • 2 tbsp Avocado oil
  • 1 tbsp Vegan Butter
  • 2 Bay Leafs
Directions
  • Step 1 Rinse and drain lentils.
  • Step 2 Chop carrots, onions in a food processor. Mince garlic cloves.
  • Step 3 Add oil to a medium size pot on medium low heat. Add carrots and onions to pot, sauté 5 minutes. Add minced garlic, sauté 1 to 2 minutes.
  • Step 4 Add spices, next five ingredients. Stir to blend.
  • Step 5 Add lentils then stir to blend. While mixing, add broth.
  • Step 6 Turn up to medium high heat. Once it bubbles mix again. Reduce heat to medium low. Cover and simmer 20 to 25 minutes.
  • Step 7 Place 2 cups of soup into a blender or processor to puree. Add back to pot, mix to blend. Taste, add additional salt and pepper if needed.
  • Step 8 Serve and Enjoy!
 
Cruciferous Green Leaf Salad

Cruciferous Green Leaf Salad

Cruciferous Green Leaf Salad

May 1, 2018
: 4-6
: Easy

This vibrant green oil-free salad is great for boosting energy. Creamy, crunchy with a dash for sweet is the perfect mixture.

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Ingredients
  • Salad
  • 3 cups Romain Hearts (1/2 inch shredded pieces)
  • 3 cups Cruciferous blend (red & green cabbage, kale, Brussel sprouts all shredded)
  • 2 cups shredded Carrots
  • 1 cup Walnuts (optional)
  • 1 cup Dried Cranberries (optional)
  • * All vegetables washed in water vinegar solution
  • Basil Cilantro Dressing
  • 1 cup of Raw Cashews, soaked & drained
  • 1 cup Nut milk
  • 2 tbsp Fresh Basil
  • 1 tbsp fresh Cilantro
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/2 tsp of Sea salt
  • 2 Tbsp lemon juice
Directions
  • Step 1 Soak raw cashews in hot water for 10 minutes then drain.
  • Step 2 Wash and spin dry all vegetables, set aside.
  • Step 3 Light crush or chop walnuts spread on a baking sheet. Place in oven top rack on Low broil. Roast for 3 to 4 minutes.
  • Step 4 Add cashews, nut milk, garlic powder, onion powder, sea salt and lemon juice to blender, processor or bullet. Blend until smooth. Add basil and cilantro then blend to mix.
  • Step 5 Begin building salad in each individual plate. Bottom romain lettuce, cruciferous mix, carrots. Sprinkle cranberries. Add walnuts on top and drizzle dressing over salad.
  • Step 6 Serve and Enjoy!
 
Green Protein Smoothie

Green Protein Smoothie

Green Protein Smoothie

April 21, 2018
: 1
: Easy

Packed with energizing green veggies to boost your morning.

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Ingredients
  • 2 cups of Spinach *
  • 2 cups of Baby mix greens *
  • 2 cups of Kale *
  • 1/2 a Cucumber *
  • 1/2 inch fresh Ginger *
  • 1 Celery stick*, cut into 6 pieces
  • 1/2 cup frozen Mango
  • 1/2 cup frozen Pineapple
  • 1 cup of water or juice
  • 1 scoop of Plant Protein
Directions
  • Step 1 1. Wash all vegetables (I use a water and vinegar solution).
  • Step 2 2. Place spinach, baby mix greens, cucumber (cut 4 long pieces) and 1/2 cup of water/juice to NutriBullet or Magic Bullet. Blend to liquify.
  • Step 3 3. Strain liquid through a wire colander into a bowl. Set aside.
  • Step 4 4. Add kale, celery pieces and 1/2 cup of water/juice to NutriBullet. Blend to liquify. Strain through wire colander into bowl.
  • Step 5 5. Pour liquid from bowl back into NutriBullet. Add fresh ginger, frozen mango, frozen pineapple and plan protein. Blend till smooth and creamy.
  • Step 6 6. Pour into favorite cup. Enjoy!
 
Kale With Portobello Mushrooms

Kale With Portobello Mushrooms

Kale With Portobello Mushrooms

April 11, 2018
: 4-6
: Easy

Kale is the perfect greens to match up with any meal.

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Ingredients
  • 1 Large Head of Kale*
  • 1 Small Red Onion or Half of a Large Onion*
  • 1-2 Cloves of Garlic*
  • 2 Portobello Mushrooms*
  • 2 Tablespoons of Avocado or Olive Oil
  • 1/2 Teaspoon of Sea Salt
  • 1/4 Teaspoon Garlic Powder
  • A Pinch or two of Pepper (Optional)
  • * Organic Ingredients
Directions
  • Step 1 1. Rinse Kale throughly (I prefer a vinegar and water solution). Chop Kale in 2 inch pieces. Rinse Mushrooms and cut long strips about 1/2 inch thick. Slice Red Onion in half, remove and discard skin then chop vertically about 1/2 inch thick pieces. Each piece being a C shape. Smash Garlic clove once with flat side of knife then finely chop.
  • Step 2 2. Place Avocado or Olive oil in a medium frying pan on Medium heat. Add Onions and Mushrooms to pan, sauté 7 minutes.
  • Step 3 3. Add Garlic, sauté 1 minute.
  • Step 4 4. Add 1/2 Kale, toss to coat kale then add remainder of Kale and toss again. Cook 1 to 2 more minutes.
  • Step 5 5. Plate and serve immediately.
 
Califlower Fried Rice

Califlower Fried Rice

Cauliflower Fried Rice

April 10, 2018
: 4-6
: Easy

Asian inspired dish to enjoy right at home. No ordering take out tonight!

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Ingredients
  • 2 Cups Cauliflower florets*
  • 1 Cup Sweet Green Peas*
  • 1/2 Cup Chopped Red Onions*
  • 1 Tablespoon of Cilantro*
  • 1 1/2 Cups Cooked Basmati Rice
  • 2 Tablespoons of Low Sodium Soy Sauce
  • 1 Tablespoon Cooking Oil
  • *Organic
Directions
  • Step 1 1. In a medium sauce pan add cooking oil. Sauté Onions, Cauliflower 3-4 minutes. Add peas cook 1 more minute.
  • Step 2 2. Add Cooked Rice, make sure rice is a firm texture.
  • Step 3 3. Pour Soy Sauce evenly over rice. Mix from the bottom of pan upward.
  • Step 4 4. Add Cilantro mix 1 more time.
  • Step 5 5.Serve and Enjoy!
 
Scrambled Tofu with Red Cabbage, Zucchini and Spinach

Scrambled Tofu with Red Cabbage, Zucchini and Spinach

scrambled tofu with red cabbage, zucchini and spinach

February 26, 2018
: 4
: Easy

By:

Ingredients
  • 1-16oz package of organic extra firm tofu
  • 1 zucchini (dice in quarters pieces)*
  • 1 cup of shredded red cabbage*
  • 1 cup of Baby spinach*
  • 1/2 cup of slice sweet onion
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp sea salt
  • 1 tsp turmeric
  • a pinch of pepper (optional)
  • *Organic
Directions
  • Step 1 1. Drain tofu. Press with paper towels until dry to remove moisture and set aside.
  • Step 2 2. Mix together garlic powder, cumin, sea salt and tumeric in a small bowl. Set aside.
  • Step 3 3. Lightly oil skillet set to medium add onion and red cabbage saute 3 mins add zucchini saute another 3 mins.
  • Step 4 4. Crumble tofu into the pan over veggies. Add spice mixture evenly on top. Mix all ingredients together.
  • Step 5 Heat through 3 to 4 minutes.
  • Step 6 5. Serve and enjoy!