Tag archive for "gluten-free cooking"

Cheesy Vegan Cauliflower Crust Pizza

GF Recipes, Vegan

Cheesy Vegan Cauliflower Crust Pizza

13 Comments 24 February 2014

I’ve always wanted to try making a cauliflower crust pizza. Imagine my delight when my mom told me that she had a cauliflower crust recipe that she’s been wanting to try too! It wasn’t a vegan recipe, so we did a little research and decided to veganize it.

We riced 3 cups of cauliflower in the food processor. (I’m in love with my mom’s new Cuisinart Food Processor! It’s so quiet and smooth! Now if my old one would just die, maybe… I’ll have to start increasing my nut butter production.)

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We hand mixed the riced cauliflower with almond flour, flax eggs, fresh rosemary, and salt. Then we added the magic ingredient. To make a cheesier crust, we added a bit of Valerie’s Scallion Cashew Vegan Cheese.

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We could have made one large pizza, but we split the batter into two dough balls and each made our own pizzas. This is half of the dough.

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It’s about the size of a small pizza. Make sure you use parchment paper on your baking sheet, because this crust will not be a doughy, hold-in-your-hand pizza crust. But don’t worry, it’s delicious and worth eating it with a fork.

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We cooked the crust for about 35 minutes and then added the toppings. I began by spreading Valerie’s Scallion Cashew Vegan Cheese over the surface and topped it with pizza sauce, veggies, and olives.

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We baked it for a few more minutes until the toppings were hot. I was glad that we opted to make personal pizzas to eat with a fork. Slicing into traditional pizza slices might have made a mess of our gorgeous pizzas.

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This pizza is DELICIOUS! Definitely be prepared to eat it with a fork, and I promise that you won’t want to put that fork down. It may be because of the extra cheesy pizza crust. It may be that it was slathered in Valerie’s Scallion Cashew Vegan Cheese. Regardless, this is an amazing pizza that is vegan and 100% grain free!

Cheesy Vegan Cauliflower Crust Pizza

Adapted from Modest Wanderer

Ingredients:

  • 3 c. cauliflower, rice
  • ¾ c. almond flour
  • 1 T. rosemary
  • ½ tsp. salt
  • ¼ c. cashew cheese (I use Valerie’s Scallion Cashew Vegan Cheese.)
  • 3 flax “eggs” (3 T. flaxmeal and 9 T. water)

Directions:

1. Make flax eggs by mixing 3 tablespoons of flaxmeal with 9 tablespoons of water. Set it aside while you are ricing the cauliflower.

2. Rice the cauliflower in the food processormaking sure to pulse until it looks like rice.

3. Scrape cauliflower rice into a large bowl and mix the rest of the ingredients in by hand, including the flax eggs. Roll into a dough ball.

4. Spread the dough ball on a parchment-lined baking sheet by hand until it’s about ½ inch thick into desired shape.

5. Bake the crust at 400 for 33-35 minutes or until golden brown.

6. Add desired toppings.

7. Bake an additional 5-10 minutes, or until toppings are cooked.

Makes 2 small pizzas or 1 large

Readers, dish!

  • Have you ever tried making cauliflower pizza?
  • What vegan cheese do you like on your pizza?

This recipe was shared with Vegan Monday Roundup, Allergy Free Wednesdays, and Gluten-Free Wednesdays.

Life After Juicing

GF Recipes, Healthy Living, Raw Foods, Vegan

Life After Juicing

12 Comments 10 February 2014

Several of you have asked me how I transitioned from a month of juicing back to solid foods. I wish I could tell you that there is a magic formula that works perfectly for every person. And that if you follow those directions precisely, all will be well. All I can give you is my plan, what actually happened, and a few tips.

I intended to ease back to solid food with smoothies, more juices, and pureed soups to slowly wake up my digestive system. Looking back, my fourth week was pretty rough. I was very ready to be finished with the New Year’s Juicing Challenge and needed more nutrients. I started pureeing bananas into my morning green juice and avocado into my evening juice. On the last few days, I used the same ingredients that I would have juiced for my Spicy Avocado Soup and made a raw soup, blending everything in my Vitamix instead of putting it through the juicer. I think these days served as my transitional days. They required my stomach to work a little harder at digesting in preparation for solid foods.

On the evening of Day 30 we went to a party hosted by two of my favorite NYC foodie friends. I came armed with a bottle of green juice and intended just to nibble a few soft foods. But when I saw that they had made the entire feast gluten free with a vegan option for every single dish, I knew that this would be my transitional meal. Thankfully every single dish was soft and easy to digest — roasted root vegetables, rice and veggies, marinated tofu and mushrooms, and guacamole. The flavors were so intensely delicious that I could barely participate in conversation.

I was a little afraid that I had overdone it and awaited a stomach ache, but it never came. I believe that pure, soft, vegan food was a great transition.

For the week after Day 30 I started each day with a smoothie like this one.

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Love Smoothie recipe coming soon!

And then I turned to my blogger friends for lunch and dinner ideas. For 30 straight days, I posted about juice while salivating over the warm recipes that my friends were posting. As food bloggers, we love reading each other’s posts, but most of our time in the kitchen is spent creating our own recipes. So it’s rare that we have the time to try each other’s creations.

My transition week was filled with delicious meals thanks to some of you!

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This Tomato and Red Lentil Soup with Dill by Janet of The Taste Space was perfect to take to work throughout the week. Warm and filling with the perfect amount of spice and fresh dill, it kept me singing joyfully about the wonders of cooked food again.

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These Green Power Burgers by Emma of Coconut and Berries are fabulous! Made with buckwheat and edamame, they were a delicious dinner one evening and made great leftovers over salads. I loved these burgers topped with Carrie’s Pesto Hemp Dressing from Carrie on Vegan.

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Are you a cauliflower fan? I am most definitely not, but I devoured this entire bowl of Tempeh and Cauliflower Pasanda by Emma of Coconut and Berries. This dish is to die for. It’s a meal to make for company.

Gabby of The Veggie Nook finished off my week of delicious meals with this Warm Sweet Potato and Quinoa Salad. Rainbow quinoa, roasted sweet potatoes, mushrooms, and kale topped with a tantilizing dressing.

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Speaking of dressings, Suzanne of Hello Veggie wowed us with her Vegan Grain Bowl with Dragon Sauce this week too. That sauce was so incredible that it was gone almost instantly! Fighting over the last spoonful of Dragon Sauce could get ugly, so next time I’m doubling the recipe!

Every afternoon I came home and made a green juice blended with a plain or vanilla protein powder as my afternoon snack.

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Kiss Me Kale recipe coming soon!

I also turned the dehydrator on for the first time in a month and made this Zucchini Hemp Banana Bread.

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I also made the BEST bread I have made to date.

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It’s thick, it’s pliable, and it’s coming soon to a blog near you!

Here are my tips for transitioning from a juice cleanse back to solid food:

1. Start with smoothies and blended soups.

2. Introduce cooked, pure vegan foods.

3. Then add in raw salads and vegetables when you feel like your digestive system is ready to break them down.

4. If you eat dairy or meat, wait several days to a week before reintroducing them.

5. Keep juicing! Stay in the habit of juicing once a day, because it’s insanely good for you.

Post juicing challenge reflections:

1. I’m so glad that I did the Juicing Challenge, but I think 30 days was about 5 days too long for me. I was able to make it work, but it’s good to know my limits.

2. Juice cleansing provided me with some great results:

  • Clear complexion
  • Release from caffeine addiction
  • More connection with the hand to mouth reflex
  • Strengthened intuitive eating cues
  • Increased energy and brighter outlook
  • Resolve to keep my diet pure
  • Sharpened taste buds
  • All of my clothes fit again

3. They say nothing tastes as good as skinny feels, but I’d like to revise that. Nothing tastes as good as healthy tastes AND feels!

Thanks so much for your support during my challenge! I’d love to hear how you’re doing!

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Readers, dish!

  • How did your juicing go?
  • How have you transitioned back to solid food after a juice cleanse?
  • What is the longest juice cleanse you’ve ever done?
  • How do you break food addictions or cravings?

GF Recipes

Desserts, Desserts, and More Desserts (All Gluten Free!)

1 Comment 26 November 2013

Today I want to wish a Happy Anniversary to a dear friend who created the most helpful gluten-free resource to date. All Gluten-Free Desserts…All the Time! (Isn’t that a lovely name?) Yes, please!

All GF Desserts All the Time

All Gluten-Free Desserts…All the Time is a delicious resource brought to you by Shirley of gfe to point us in the direction of amazing gluten-free desserts. Just imagine cobblers, cakes, candies, cookies, brownies, ice cream, cupcakes, muffins, donuts, pies, pastries, cake pops, puddings…all in one place! This is a great site to visit whether you are newly diagnosed, have friends or family who eat gluten-free, or you just want something delicious! The recipes are also tagged as vegetarian, vegan, dairy-free, paleo, etc. to make it easier for those who have multiple dietary restrictions.

It’s the perfect place to visit two days before Thanksgiving!!!

So head on over to wish Shirley a Happy Anniversary, and you’ll find an incredible round up of the most fabulous desserts that have been featured at All Gluten-Free Desserts…All the Time this year. Get ready to bookmark, because with Shirley’s help this is going to be the most delicious holiday season ever!

Enjoy!

Herbed Split Pea Soup

GF Recipes, Vegan

Herbed Split Pea Soup

5 Comments 21 October 2013

Soup Season is upon us! During the months of October and November I crave creamy soups. And my favorite creamy soups are created with pureed vegetables, so they’re naturally dairy free and extremely healthy. This week I made a split pea soup that was so wonderful that the smell of it turned heads in the lunch room.

What made it so incredible?

Fresh herbs. Mint and basil.

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Herbed Split Pea Soup

by Heather

Ingredients:

  • 1 medium yellow onion, chopped
  • 2 T. olive oil
  • 3 cloves garlic, minced
  • 2 carrots (about 1 c. chopped)
  • 2 inches ginger, finely chopped
  • 2 1/4 c. dried (16 oz package)
  • 7 c. water
  • 1 c. fresh basil, loosely packed
  • 1/4 c. fresh mint, loosely packed
  • 1 tsp. smoked paprika
  • 1 tsp. sea salt

Directions:

1. Saute onion and garlic in olive oil in a large soup pot until onions are translucent. Add carrots and ginger and saute 3 more minutes.

2. Rinse peas and remove any debris such as little stones. Add peas and 7 cups of water to the soup pot and bring to a boil. Reduce heat to simmering. Cover and simmer for 40 minutes.

3. Stir in remaining ingredients until the herbs wilt and puree soup in a or high-powered blender in small batches.

4. Return to soup pot and heat on low for 30 minutes or until ready to serve.

Serves 6-8

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Other creamy soups that are perfect for Fall:

And if you’re in the mood for something raw:

Readers, dish!

  • What’s your favorite kind of creamy soup?
  • What do you crave in the Fall?
  • Do you make split pea soup? If so, what’s your secret ingredient?

This post was shared with Healthy Vegan Fridays and Wellness Weekends.

Vegan Butternut Squash and Kale Lasagna, Gluten-Free

GF Recipes, Vegan

Vegan Butternut Squash and Kale Lasagna, Gluten-Free

14 Comments 30 September 2013

The Husband and I went out for a lovely anniversary dinner at a vegan restaurant, and I had the most incredible lasagna I’ve ever had. Not the most incredible gluten-free lasagna, not the most incredible vegan lasagna, but the most incredible lasagna I’ve ever had. And I ate every last bite. I probably would have licked the plate if we hadn’t been dining in public. (By the way, I’m still pinching myself that we can walk around the corner from our apartment to eat at a vegan restaurant. I love this city.)

Our experience inspired me to make a vegan lasagna at home, where plate licking is perfectly acceptable.

The fun part about this lasagna is there aren’t any traditional pasta noodles. So you don’t have to worry about finding the perfect gluten-free lasagna noodles. The “noodles” are thinly sliced vegetables, so this is a naturally gluten-free dish that is actually good for you. With a mandoline slicer you can get your ingredients nice and thin, about 1/4 inch thick.

Don’t let the true veggie nature of this lasagna scare you away. It is Husband approved. Butternut squash becomes the base layer of noodles.

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A sauteed kale and mushroom mixture topped with tofu slices comes next, but you can order your layers anyway that seems yummy.

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Layers of veggies and sauce with sprinklings of Daiya cheese give it the decadent taste you expect when you order lasagna.

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Daiya cheese may not melt as pretty as dairy cheese…

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But it tastes so good!

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Vegan Butternut Squash and Kale Lasagna, Gluten-Free

by Heather

Ingredients:

  • 1/2 large butternut squash, peeled and sliced in 1/4 inch slices (about 9 slices)
  • 1 large zucchini, peeled and sliced in 1/4 inch slices
  • 1 package Daiya cheese, mozzarella flavor
  • 1 package firm tofu, drained and pressed
  • 2 T. olive oil
  • 2 cloves garlic, minced
  • 1/2 c. chopped yellow onion
  • 8 oz. package of sliced baby bella mushrooms
  • 1/2 tsp. sea salt
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 8 large kale leaves, stems removed and chopped
  • 2 jars pasta sauce

Directions:

1. Drain and wrap tofu in several paper towels. Place a heavy plate, pan, or book on top to press out the liquid as you prepare the vegetables.

2. Prepare butternut squash and zucchini. Peel and slice in 1/4 inch slices with a mandoline slicer. Set aside on paper towels.

3. Slice tofu into 1/4 inch slices with a mandoline slicer and place on paper towels to absorb moisture.

4. Heat olive oil in a large pan, add garlic and saute until golden. Add chopped onion and saute until translucent. Add sliced mushrooms, sea salt, oregano, and basil. Cook until tender. Remove from heat and set aside.

5. Preheat oven to 400.  Place 1 cup of pasta sauce in the bottom of a large 9×13 glass baking dish and spread to the edges. Layer ingredients: butternut squash slices, sauce, daiya, kale mushroom mixture, tofu slices, sauce, daiya cheese, zucchini slices, sauce, daiya. (You can layer any way you’d like, but the butternut squash needs to be the first layer.)

6. Bake at 400 for 45 minutes. Remove from the oven, and let it rest for 10 minutes before serving.

Serves 6-8

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So the first slice was a little shy and droopy, but leftovers stood tall and proud after the camera was put away. Bashful lasagna…

Readers, dish!

  • What restaurant meal has inspired you lately?
  • Have you ever made veggie lasagna? What are your favorite layers?

This recipe was shared at Slightly Indulgent Tuesdays, Gluten-Free WednesdaysAllergy-Free Wednesdays, Healthy Vegan Friday, Gluten-Free Fridays, and Wellness Weekend.

Fresh Fall Salad at the Balanced Platter

GF Recipes, Vegan

Fresh Fall Salad at the Balanced Platter

No Comments 03 September 2013

Labor Day has never felt like the last day of summer to me. Maybe that’s because by Labor Day I’ve typically been back in school for a month, so summer usually ends for me at the end of July. But traditionally, the day after Labor Day kicks off the Fall season.

We completely intended to spend Labor Day with a picnic in the park yesterday, soaking in the warmth, playing frisbee, and people watching. (People watching in Central Park is pretty interesting.)

We packed a kale salad and fruit from yesterday’s trip to the Union Square Farmer’s Market, a blanket, and a frisbee, and we stepped out into RAINY city streets. Ugh! Our apartment is so quiet that we didn’t even hear the pitter patter of rain drops all morning. So I’m stretching out summer until next weekend until that picnic happens.

BUT, if you’re kicking off the Fall season today, you may just want to head over to The Balanced Platter where I am sharing my favorite cold Fall salad.

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Hope to see you there!

Readers, dish!

  • What starts the Fall season for you?
  • How did you celebrate Labor Day?
Baked Quinoa and Mushroom Stuffed Peppers, Vegan and GF

GF Recipes, Vegan

Baked Quinoa and Mushroom Stuffed Peppers, Vegan and GF

5 Comments 16 August 2013

Can you believe it’s already back-to-school time? My Nashville friends have been in school mode for two weeks now. It does feel very strange not to be starting back with them this year, but setting up a new apartment has taken the place of decorating a kindergarten classroom for now.

This week I shared these delicious babies over at The Balanced Platter. Due to site difficulties I wasn’t able to link to them until now, but I didn’t want you to miss out! Please come on over and take a bite.

All prepped and ready for baking!

We’ll also be chatting about time-saving menu-planning tips for back-to-school. Hope to see you there!

This recipe was also shared at Healthy Vegan Fridays.

Summer Veggie Skillet

GF Recipes, Healthy Living, Vegan

Summer Veggie Skillet

9 Comments 29 July 2013

I love chopping veggies. There’s just something calming about rhythmically peeling, chopping, slicing, and dicing that calms my spirit. And then adding herbs like fresh parsley, basil, and rosemary creates an intoxicating aroma that swirls around me like a magical spell. That is my happy place.

This is my last week of transition before we move into our new apartment next weekend. I’ve only seen pictures and video of the new place, and while the kitchen is supposed to be “NYC big”, which I’ve come to realize means that it actually has it’s own room, it looks like I’m going to need to get really creative with my storage and chopping space. I welcome any tips!

Here are a few tips that I’ve gathered so far:

1. Get a small trash can. Our huge Simple Human trashcan will be staying in storage.

2. Freeze your compost and bring it to the Farmer’s Market each weekend for disposal. (Great tip by The Daily Beast shared with me by my cousin.)

3. Find storage that hangs. Maybe something like this bookshelf pot rack?

4. Buy a rolling kitchen cart. I have my eye on this one because it has great chopping space.

While staying at my parents’ house last week, my stepmom and I decided to make a one-dish, all-veggie dinner. We had ideas about what sounded simple, healthy, and delicious on a hot summer night after working out, and we thought we’d try to create something. It was so good that I wanted to share it with you.

I had to laugh when my stepmom asked, “Do you ever cook the vegetables?” Ha! I actually couldn’t remember the last time I used a stove for more than boiling water for tea. While I love my raw foods, cooked veggies do have a homey taste and texture, and wonderful flavors and aromas are released with a little heat. So while I won’t be sharing this at Raw Foods Thursdays this week, this Summer Veggie Skillet will definitely be in the rotation this summer.

These veggies were chopped and sauteed in a skillet with olive oil and garlic. But I truly believe that the magic came from the fresh parsley and rosemary that grows just outside the kitchen window. Bliss.

You can make this meal in a very large skillet. I cooked ours in an electric skillet so I would have some extra room for stirring. You could always decrease the amount of veggies if you don’t have a skillet this large.

Summer Veggie Skillet

by Heather and Coleen

Ingredients:

  • 2 cloves of garlic, minced
  • 1/2 c. diced onion
  • 2-4 T olive oil
  • 4 medium white potatoes, quartered and sliced in 1/2-inch pieces
  • 4 sprigs of rosemary, removed from stems and chopped finely
  • 1 c. grape tomatoes, halved
  • 1 can quartered artichoke hearts, halved
  • 2 c. baby bellas, sliced and chopped
  • 2 medium zucchini, quartered and chopped in 1/2-inch pieces
  • 1/2 c. chopped parsley
  • 2 c. spinach, chopped
  • Sea salt to taste
  • Black pepper to taste
  • *Optional – parmesan cheese, for non-vegans

Directions:

1. In a large skillet on medium heat, saute garlic and onions in olive oil until the garlic is golden, about 5 minutes. Then add potatoes and rosemary and stir until coated. Add more olive oil if necessary. Cook and stir until potatoes begin to soften slightly, about 10 minutes.

2. Add tomatoes, artichoke hearts, mushrooms, zucchini, and parsley and cook for 10-20 minutes until veggies have reached desired tenderness. (I like my veggies al dente. Surprise, surprise.)

3. Stir in spinach until wilted and serve immediately.

4. Optional – Non-vegans, sprinkle parmesan cheese on top. My stepmom loved that addition!

Serves 6-8

Readers, dish!

  • What are your favorite summer veggies?
  • What veggie combinations do you make in a skillet?
  • What tips do you have for working in a small kitchen?

Book Review, GF Recipes, GF Resources, Vegan

Congratulations Winners!

2 Comments 28 June 2013

Good morning! Big day here. Last day of packing before our big move. I’m up early to announce the winners of both Monday Lovin’ Gluten-Free Cookbook Giveaway and the Paleo Giveaway before tackling the last few boxes.

The winner of The Allergen-Free Baker’s Handbook by Cybele Pascal is Pat R! This book is sure to help her find delicious treats despite her multiple allergies. And she gets extra props because she opened a twitter account to tweet about the event for an extra entry! (And I’m super excited that her name popped up on “and the winner is”, because she’s my favorite aunt!!)

The winner of Gluten Free & Easy by Robyn Russell is Connie! Connie is a beginning gluten-free cook in charge of feeding three hungry teenage boys, so I know this book will be put to good use!

The winner of The 30 Day Guide to Paleo Cooking by Hayley Mason and Bill Staley is Sara! Sara is looking for recipe inspiration, and she will definitely find it here.

And I can’t believe that I didn’t have a single request for Primal Moms Look Good Naked by Peggy Emeh.  I really want to give this away to someone who could use it. So it’s going to the first person who comments that they want it. Hurry, while the post office is still open! Who would like this book?

Thanks for participating in my Monday Lovin’ Gluten-Free Cookbook Giveaway and the Paleo Giveaway. We’re loading the truck! Have a great weekend, everyone!

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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