Marble bundt cake (banana and chocolate) GF vegan

Love it, but had to do some fixing ;-) when I did it was super moist and great.

Banana chocolate bunt cake- vegan recipe found here: https://elavegan.com/marble-bundt-cake/  

 I used peanut butter for the nut butter. I used almond milk instead of the coconut milk so had to add 2 tab of oil. Mine cooked way faster and at 30 minutes mine was over done. I moistened it by making holes and pouring some apple juice over it and placing it in a tupperware  ;-) and it came out so yummy!!  This is GF too.

Next time check it with my bundt pan between 20 and 25 to make sure I don't over cook . But like I say if it needs more moisture, just make toothpick holes and pure some apple juice in it. 

Here are the ingredients --go to the link for the directions: 

Dry ingredients

•  (1 cup) rice flour
•  (2 cups) oat flour (gluten-free if needed)
•  (1/3 cup) ground almonds (*see notes) (Me-almond meal)
• 2 tsp baking powder
• 1/2 tsp baking soda

Wet ingredients

• (2 large) ripe bananas
•  (2/3 cup) coconut milk canned (regular or light)(me sub almond milk +2 tab oil)
•  (1/2 cup) maple syrup (*see notes)
• 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp aquafaba or water)
• 1 tbsp lime juice
• 2 tsp vanilla extract

Chocolate Marble

•  (3.5 oz) dairy-free chocolate (melted)
•  (1/4 cup) nut butter or seed butter of choice (me PB)

EXTRA--have apple juice on hand if it comes out to dry--make holes and pour over! yum

GENERAL TSO’S BROCCOLI MUSHROOM STIR FRY/ chickpea and rice

This was really good; found the recipe here: https://monkeyandmekitchenadventures.com/general-tsos-broccoli-mushroom-stir-fry/

Here is the list of ingredients---I changed a few as noted

8 ounces of cremini mushrooms, sliced (used regular ones)
4 cups broccoli
1 (15 oz can chickpeas) rinsed and drained

Sauce:

1 tab minced garlic
1 tsp minced ginger (used more)
1/4 cup tamari
1/4 cup plus 1 tab organic maple syrup
2 tab rice vinegar
2 tsp tahini (I used hummus with a bit of sesame seed oil)
2 tab vegetable broth
1 tab cornstarch (I used arrow root starch)

steamed rice

go to the link for the directions

Kidney bean butternut casserole /creamy

I like using the Progresso Butternut soup in this dish/ gives a full flavored taste!




Ingredients:

1 med onion , chopped
10 ounces of mushrooms, chopped
1 tab minced garlic
1 tsp oregano
salt (to taste)
1 cup uncooked brown basmati rice ( and then cook it up according to directions on package)
1 can kidney beans OR I think cannellini beans would be good
2 cups broccoli florets or some chopped Brussels sprouts
5-6 green olives chopped
1 can progresso butternut soup

Directions:

Take the 1 cup of uncooked brown basmati rice and cook it according to packaged directions until done.

Preheat oven to 350 when the rice is about 1/2 way done so the oven will be ready.

Meanwhile in a very large frying pan (ceramic or iron) cook the onion, mushrooms, garlic, oregano together cooking till tender. I add the Brussels at the same time if using them.  (If using broccoli I just quickly cook them in the microwave for about 5-7 minutes depending on their size and then add them to the onion mixture when onion combo is done. When veggies are done , add the soup to them in the skillet . Mix in the olives and the cooked rice. Pour into a greased 9 by 13 pan and cook 20-30 minutes until all is nice and bubbly ;-).

Pumpkin spice Latte

INGREDIENTS ---STOVE TOP LATTE :

• ½ cup milk of choice (I like to use almond milk)
• ½ cup brewed coffee
• 1 tablespoon pumpkin puree
• 1 -3 teaspoons maple syrup—I like just 1 tsp since I don’t like too sweet
• ¼ teaspoon pumpkin pie spice
• Combine in a small saucepan on top of stove or whatever. Taste add more of anything you desire.

Chocolate mug cake Gluten Free

Yum, yum and moist---the chips melt nicely on top if added after cooking---I took the photo before spreading them.

Ingredients:

2 tblsp GF oat flour
3 tblsp cocoa powder
2 tblsp maple syrup
1 tblsp peanut butter
3 tblsp almond milk (or whatever) I used vanilla almond milk
1/4 teaspoon baking powder

chocolate chips (optional) sprinkle on top at end

How to:

grease mug, then add all ingredients except for choc chips. Microwave for 45 or 50 seconds (or whatever works in your microwave). Sprinkle with the chips---and let melt a bit and eat!

Note to self I used my English blue willow mug

Chickpea sandwich or salad

Tasty and easy--I had with GF toast and hubby likes with crackers and so on....

Ingredients:

1 can chickpea drained (chop them up some for easier handling in a sandwich)food processor
1 chopped celery stalk
walnuts (handful), chopped
dried cranberries (handful)
onion (chopped as much as desired)

Dressing::

I used an organic mayonnaise , but if you are vegan you can use vegan mayo --as much as desired

or you can mix a bit of hummus or tahini with a bit of white wine vinegar--etc

Another good recipe below;



Ingredients for the one pictured above:

FOR THE SALAD:

• 15 oz canned chickpeas, drained + rinsed (chopped in food processor)
• 3 stalks green onion
• 2 stalks celery
• 1/4 cup chopped shredded carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped dill pickle
• 1/4 cup store bought or homemade mayonnaise vegan or regular
• 1-2 tsp dijon mustard
• 1 tsp yellow mustard
• 1/8 tsp dried dill or fresh, to taste
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 TBSP unsalted roasted sunflower seeds
• 2 TBSP fresh chopped basil plus extra to taste

go here for the how to https://peasandcrayons.com/2017/05/garden-veggie-chickpea-salad-sandwich.html

Pumpkin Chili 3 bean for Crockpot

So yummy especially for the fall. I love the pumpkin in this--thickens it nicely .

Ingredients

1 med onion, chopped
1 med green bell pepper, chopped
4 cloves garlic, minced
3 cups veggie broth
1   15 ounce can of tomato sauce
1  15 ounce can of diced tomatoes
1   15 ounce can of kidney beans, drained and rinsed
1   15 ounce can of white beans (ie northern or cannenellini) , drained and rinsed
1   15 ounce can of black beans, drained and rinsed
1  tab of baking cocoa
1  tsp oregano (or to taste)--I sometimes use more
1/4 teas smoked paprika
1/4 tsp of regular paprika
cumin (I just sprinkled very lightly--I can't have a lot--makes me sweat)
black pepper and salt to taste
1/2  of a can of plain pumpkin puree (not seasoned, not sugared ).
1 cup frozen corn added during last 30 minutes

Directions:

Throw all into a 4 or 5 qt crockpot (except for the corn). 2-3 hours on high OR 4-5 hours low. During last 30 minutes or last hour add corn.

NOTE: if you can tolerate chili you can put 1/2 teaspoon or so in it.

GF Stout! Yes!

I love their GF beer! and here is a great stout.  https://glutenberg.ca/en/verify_age

Vegan tofu with pasta

We really loved this. We used the Tossibles Tofu in this dish--

We used in varying amounts:

5 good sized button mushrooms, chopped
1 onion, chopped
1 teaspoon or so chopped garlic
3 tab of tomato paste
water
1-2 tsp maple syrup
2 tab almond milk plain

4-5 Brussel sprouts sliced up
1 bell pepper, chopped (green)
couple handfuls fresh spinach
a dash or two of balsamic vinegar
a dash or two soy sauce
Italian seasoning (dry) sprinkled over
fresh oregano
fresh basil
salt
seasoned tofu (above)

optional olive oil, Parmesan cheese


We place some water in a ceramic non-stick pan and cooked the onions, peppers and mushrooms, Brussels sprouts until onions looked fairly tender. We sprinkled with the It seasoning, and salt, and the balsamic and soy sauce, tomato paste, maple syrup and 1/2 cup or more of water. We threw in the seasoned tofu pictured above and several handfuls of spinach (next time more of the spinach) and some fresh basil and fresh oregano (Probably a small handful of each of these herbs, chopped).  You can add more tomato paste or water until you get the desired consistency.

serve over pasta of choice and top with some sprinkles of extra virgin olive oil and Parmesan cheese (or a vegan choice) if desired

Note: tossibles were better cut in half in this dish/ would be also good baked.

Cornbread GF

The above muffins are the best cornbread GF and oil Free muffins I have ever had!! The key is do not over cook! GREAT.

Makes 12:

1 and 1/2 tablespoons ground flaxseed
1 cup plain almond milk
1/2 cup unsweetened applesauce
1/2  cup pure maple syrup
1 cup cornmeal (the fine kind)
1 cup oat flour (I grind in my food processor)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup of corn kernels (I defrosted some frozen ones)

Directions:

Mix the flax seed and milk and let sit for 5 whole minutes (important!). Preheat oven to 375F.  Line muffin tin (normal size) with 12 liners.

In large bowl stir applesauce and maple syrup. Stir in baking soda, baking powder, salt--mixing well. Then add the cornmeal and oat flour and flax/milk mixture. Stir well , but don't over mix. Fold in the corn.

Divide evenly into tin--(I used about 1/3 cup scoop for each. Bake 15-16 minutes until toothpick in center is about clean (doesn't have to be totally clean--but mostly---you can experiment.  Mine came out great right around 16 minutes.

Below is another recipe which came out very dry---I think it needs more applesauce . The one below has oil however. I threw it out since it was so dry. .....whereas the one above is great.

This was way to dry---I may have overcooked it--try at your own risk. Will have to experiment.

I like this because it is an easy way to have GF cornbread!

Ingredients:

• 1 tablespoon flax meal + 2 1/2 tablespoons water
• 1 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
• 1 1/2 cups organic fine cornmeal
• 1/2 cup oat flour (used GF)
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup unsweetened applesauce
• 1–3 tablespoons coconut palm sugar, depending on how sweet you want your bread
• 1 tablespoon coconut oil (melted) or canola oil or more!!! This can be a bit on dry side especially
•            if you over cook it. Better perhaps to cook less or add mORE OIL

Preheat to 400F.  Line 8 by 8 with parchment paper.  Mix flax and water and place in frig for ten minutes. Do the same with the milk and vinegar. Meanwhile mix dry ingredients in large bowl--cornmeal, oat flour, bk powder, salt, bak soda. After ten minutes add the flax mix and the milk mixture and applesauce and sugar and oil. Let sit a few minutes giving the baking soda time to cause it to rise. Carefully place in pan and cook for 22 minutes (possibly less or more--you want toothpick clean in center---all depends how dry you like it)  22 minutes was really a bit too long for me (I did cook it in a glass pan and it can differ if you cook in metal.  Next time less for me or more oil)

Oatmeal -overnight breakfast chai oats

At first I didn't know if I really liked this , but when you add fruit it is a refreshing cool summer way to have oats! I am now hooked on this! I love it adding the fruit in the mornings especially with blueberries, strawberries and bananas! YUM.

1/2 cup GF quick oats (or whatever)
1 cup almond milk (plain---or whatever you want)
2 tab chia seeds

Mix and place in frig over night.  Mix again before serving and add fruit.

Also the one below and add oatmeal 

Another one below:



Another recipe I like:Actually I love this one below the best!! Blueberry! pictured above

1 cup almond milk
1 cup GF quick cooking rolled oats
1 tab chia seeds
1 tsp maple syrup
1/4 tsp cinnamon
1/2 tsp vanilla
1/2 cup blueberries

mix all the night before serving adding more milk if desired in the morning.

Black bean brownies GF with peanut butter swirls

Very moist and yummy

Ingredients:

1 can black beans drained and rinsed
1/2 cup cocoa powder
1/3 cup sugar
1/4 cup canola oil
1/4 cup plain almond milk
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt
1-2 tab creamy peanut butter (for swirling--or however much you desire)
Chocolate chips OPTIONAL--for sprinkling top--I didn't use and it is still great

Directions:

Preheat 350 F  --grease 8 by 8 (I used glass)

Dump all in food processor except last two ingredients (save peanut butter and chips for top)
After well blended place in pan. Swirl in some PB and sprinkle chips if using.

Cook 22-25 minutes(actually I don't like the toothpick coming out clean because then it would be too dry, but the recipe says or until toothpick in center comes out clean) . I usually cook for 25 minutes--you want the center to rise and the top to crack a bit.  Let cool and then cut.