Category Archives: Gluten Free

Prune Syrup (Butter Substitute)

1/2 cup Agave Nectar

1 lb Prunes

1/2 cup water

Place prunes and agave nectar in food processor and process until nearly smooth. Slowly pour in water. You may need to scrape the sides and process further to get a smooth, thick syrup.

This isn’t a recipe for a meal. This is a recipe for an ingredient you will use in baking recipes. By using prune syrup instead of butter, you cut the calories in many baked goods in half, reduce fat by 85% and cholesterol to zero.  Use half the amount of the butter or shortening called for, or 3/4 the amount of oil called for in a baking recipe.

Breakfast Smoothie

2 Cups Frozen Blueberries

2 Cups Pomegranate Juice

2 Cups (packed) Fresh Baby Leaf Spinach

Put all ingredients in a powerful blender (Like a VitaMix for example)

Blend for 90 seconds or until smooth. You can do this in a regular blender, but the VitaMix pulverizes those pesky seeds into atoms. (Well…not atoms really, but so small as to not be noticed..) This smoothie has the most powerful anti-oxidants combined with the chlorophyll, minerals and vitamins of spinach. This is the best breakfast on the go!

Blackbean Pasta Sauce

2 Cans Black Beans

4 Tablespoons Lemon Juice

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Coriander

1 Tablespoon Cumin

1/2 Cup Chopped Fresh Cilantro

Few dashes of soy sauce

Blend all ingredients except cilantro. Add cilantro and simmer over a low heat until hot. Thin if required with vegetable stock, to desired consistency.

Serve over phad thai rice noodles. There is room for some extra heat in this recipe if you are so inclined. Red pepper flake or hot sauce really pump up the kick of this tomato-free pasta sauce.

Beans on Toast #1 (*With GF Option)

1 Can Butter Beans (Mashed)

1 Tablespoon Cumin

1 Tablespoon Chili Powder

1 Tablespoon Soy Sauce (I recommend Tamari)

1 Tablespoon Ketchup

Mix and serve.

Gluten Free bread from the store HAS to be toasted to even approach being edible. I will share some of my GF bread recipes here, but in the meantime, this quick sandwich spread is great on toast GF or otherwise. Also great on fresh baked corn chips, celery, use in lettuce wraps with some rice, or use to top a baked potato.

Vegan French Toast (*With GF Option)

1 Cup Vanilla Soy Milk (Or Silk Nog if it’s in season)

2 Cups Water

1 Tablespoon Agave Nectar (Unless you used Silk Nog)

1 Tablespoon Nutritional Yeast (Not bread yeast!)

1 Cup Cashews

1 Teaspoon Cinnammon

3 Tablespoons Corn Starch

3 Tablespoons Ground Flax

1 Teaspoon Pumpkin Spice

1 Tablespoon Vanilla Extract

Blend cashews with water until creamy. Add soy milk and blend again. Add the rest of the ingredients and either blend or mix well. Batter stale bread (*I use Gluten Free Millet Bread for this as it seems to come stale right from the store!) and brown on a non-stick griddle.

Garnish with fruit. Yum.

This is more of a breakfast treat than a healthy staple, but a great way to stay on the vegan path when relatives are visiting.

Enchilada Sauce

2 Cans Tomato Sauce

3 Cans Water

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Cumin

3 Cubes of vegan bullion (optional)

Tabasco Sauce to taste.

3 Tablespoons Corn Starch (and another 1/2 cup of water)

Whisk the corn starch and 1/2 cup of water and set to one side.

Combine the remaining ingredients in a pot, whisk and boil.

Whisk your corn starch mixture a second time, and slowly drizzle it into the sauce as you stir. You should see the sauce noticeably thicken.

This sauce is a great topper to my “refried” beans. Add some chopped onion, and you would think you just got back from Taco Bell. Substitute this fat-free, gluten-free, vegan substitute in any recipe requiring enchilada sauce.

Notes: I will sometimes use a vegan broth instead of water and bullion, or in a pinch, Liquid Bragg’s Aminos, or soy sauce fills in the flavor background nicely, without revealing their presence directly. Soy sauce (I suggest Tamari) has the added advantage of not increasing the fat content, but the downside is the high sodium content.

Perfect Oats

1 Cup Dry Dates

2 Cups Water

3 Teaspoons Coriander

3 Teaspoons Cinnamon

1 Cup Rice Milk

1 Cup Old Fashioned or Steel Cut oats

1 Cup Blueberries

1 Cup Raisins

1 Cup Ground Flax Seed

Chop dates in a food processor and slowly add rice milk. You will not get a smooth consistency, but you will get close. Soaking the dates in the rice milk overnight helps but I rarely do this myself.

Place your date/rice milk mixture, water, coriander and cinnamon in a pot to boil.

Add oats, flax and raisins to the boil and turn heat down to a simmer. Simmer for about 15 minutes. You may need to add more rice milk to reach your preferred consistency. Add blueberries, mix and serve.

This is one of my more complex recipes, but  you will be surprised where oatmeal can take you. This exotic oat dish has a distinctive eastern flavor that is sure to satisfy anyone’s morning sweet-tooth.

Quick Vegan Chili

4 Cups Prepared Pinto Beans

2 Cans Crushed Tomato

2 Cups Water

2 Cups Salsa

3 Tablespoons Chili Powder

1 Tablespoon Garlic Powder

3 Tablespoons Paprika

3 Tablespoons Textured Vegetable Protein (Optional)

1 Bay Leaf

If you use canned beans, I suggest rinsing them first, to remove the salt they were packed with, this recipe won’t need it. Combine the ingredients in a crock-pot in the morning before you head out, and a delicious vegan chili will greet you at the end of your day.