Unbelievably good vegan scalloped potatoes

You will not believe how good this recipe is. It makes a lot, so you’ll have tons of leftovers!

What you will need:

  • 5-6 medium potatoes, peeled and sliced with a mandoline
  • 3 cups non-dairy milk
  • 1/4 cup GF flour
  • 1/3 cup nutritional yeast (don’t skip this – its key!)
  • 1 vegetable bouillon cube or about 1/2 cup vegetable broth
  • 11/2 teaspoon garlic powder
  • 11/2 teaspoon onion powder
  • 1 teaspoon dried thyme
  • paprika, pepper, cayenne to taste

Preparation:

Peel and slice your 5-6 potatoes then cover with water in a bowl to prevent from browning. Set aside.

Preheat oven to 425. Prepare a casserole dish with oil spray.

In a medium sauce pan, whisk together the non-dairy milk, nutritional yeast, broth (or cube) and all the spices. Bring to a simmer and whisk continuously on medium heat until sauce thickens. Reduce heat and simmer for 5 min.

Drain your potatoes and start with a layer of potatoes at the bottom of the casserole dish. Continue to layer half of the potatoes and then pour half the non-dairy mixture on top of the potatoes. Jiggle the casserole dish so the sauce gets into all the spaces between the potatoes. Layer the rest of the potatoes, add the remaining sauce, and jiggle to spread.

Cover casserole dish with foil and place in oven for 20min or so, until the potatoes are cooked through.

Let sit uncovered for 5-10 minutes to allow the sauce to settle (and cool). Enjoy.

Easy Baked Cornbread

This slightly sweet cornbread is amazing after dinner, or as a side with some chili. As long as you have cornmeal you are good to go.

What you will need:

  • 3/4 cup gluten free flour
  • 1/4 teaspoon xanthan gum (if your flour doesn’t already include it)
  • 1 cup cornmeal
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup or honey
  • 1 1/2 cup buttermilk
  • 1/3 cup vegan butter, melted
  • 2 eggs, lightly beaten

Preparation:

Preheat oven to 425. Grease an 8×8 baking pan.

In one bowl, mix the dry ingredients: flour, xanthan, cornmeal, baking soda, salt, maple syrup (or honey).

In another bowl whisk the wet ingredients: buttermilk, butter, eggs.

Pour the wet mixture into the dry mixture and stir until well mixed. The batter will be lumpy but you should be able to pour into into the prepared baking pan and spread evenly.

Place in the oven and bake for 20-25 minutes until centre is cooked.

Cool for 15 min and serve 🙂

Chickpea Flour Zucchini Fritters

I recommend cooking these slowly and on medium heat so that the insides cook through and the outsides get crispy. Also good the next day, extra pan fried.

What you will need:

  • 4-5 zucchini, grated
  • few dashes of sea salt
  • 3/4 cup chickpea flour
  • 1 teaspoon baking powder
  • 1/3 cup nondairy milk
  • 2 teaspoons sriracha
  • cooking oil

Preparation:

Set aside roughly 45min to prep the zucchini. First, grate the zucchini into a bowl.

Once grated, spread the zucchini evenly on a spread out dish cloth and sprinkle loosely with salt. Set aside for 30min.

After the 30min, pile the zucchini in the middle of the cloth and (over a bowl or the sink) grab the ends of the cloth and squeeze out as much liquid as possible. A lot will come out.

On the counter (perhaps with a second cloth underneath) open the cloth and spread out the zucchini to air dry a bit.

In the meantime, mix the remaining ingredients in a bowl to make a paste.

One last time, grab the ends of the cloth and wring out more liquid if you can. Add the zucchini to the bowl and mix until blended.

In a frying pan (I suggest NOT a cast iron as the outsides will cook too quickly), heat some oil on high. When hot, use an ice cream scoop or scoop roughly a 3 tablespoon amount of mixture onto the pan. Flatten lightly with a spatula. You should be able to do 4-5 at a time. Cook until you can see the edges turn golden. Flip and flatten further; continue to cook until golden brown and cooked through.

Place first batch on a plate lined with paper towel and place in the over set at 200 degrees.

Once all are made, enjoy warm 🙂

Crispy Gluten-Free Bread

I have read a number of recipes – all copying the recipe from Gluten-Free Artisan Bread in Five Minutes A Day – which I’m sure is delightful but it complicates things a bit too much. So I am distilling this recipe down so that it doesnt take you 9 years to read it. I also happened to misread the recipe the first time around, but the accident turned out perfectly and I think you’ll like the adjustment.

You will need to make a big vat of this flour mix in order to then portion out for your bread. I will begin with the flour combination. Following this is the recipe for 3 loaves of bread.

Flour Mixture

  • 6 cups all-purpose gluten free flour (or you can do 3 cups all-purpose flour and 3 cups sorghum flour for a more whole wheat look to it)
  • 3 1/4 cups white rice flour
  • 1 3/4 cup tapioca flour
  • 1 1/4 cup potato starch
  • 1/4 cup xantham gum or psyllum husk powder

Add all ingredients to a container with a lid. Close container and shake aggressively so that the xantham/psyllum is evenly distributed throughout the mix.

Gluten-Free Bread (3 loaves worth)

  • 6 cups of the flour mixture (above). Store the remaining in a sealed container
  • 1 tablespoon (or 1 package – slightly less than 1 tablespoon but works well) instant yeast
  • 1-1 1/2 tablespoons course kosher salt
  • 2 tablespoons sugar (**note, sugar is a wet ingredient, not dry)
  • 3 3/4 cups lukewarm water
  • parchment paper or extra flour

In a small bowl, whisk together the yeast, sugar and lukewarm water. Let it sit for about 10min.

Add the lukewarm water to the flour and salt. Mix the dough – either with a stand mixer or by hand – until smooth. It will be wet. No kneading is necessary.

Cover the dough with a propped lid, or saran wrap and let rise for 2 hours.

**at the two hour mark if you are not making all of the bread you can refrigerate the remaining (or all) dough for up to 10 days.

To bake:

Preheat oven to 450 and warm a pizza stone for 30min.

During this time – if taking dough from the refrigerator let the dough come to room temperature or if working with fresh dough – take a soft ball portion (larger than a grapefruit) of dough and place on a floured or parchment lined pizza peel. Dust the dough with flour, liberally. Making sure the dough is round, and slightly patted down to make a flat surface.

Take a knife and make shallow scores in the bread – more for decoration than anything else.

Once the pizza stone has been baking for 30min, shuffle the loaf onto the pizza stone. Bake for 45min.

Removing the bread from the oven, let cool fully on a cooling rack for 2 hours.

Eggplant Mini Pizzas (with vegan cheese)

What you will need:

  • 1 eggplant
  • table salt (dont use the good stuff)
  • olive oil
  • 1/2 cup tomato sauce (canned or made fresh)
  • vegan cheese
  • fresh basil
  • pepper to taste
  • crushed garlic (optional)

I was interested in sprucing up this recipe, pinned by kaylin’s kitchen (Kaylinskitchen.com) based on Julia Childs’ cookbook, by removing the dairy from this recipe and instead used dairy-free gluten-free cheese.

Take one eggplant and slice it into 3/4 inch slices, trying to keep them as even as possible. Discard the ends.

On a plate lined with two layers of paper towel, lay a layer of eggplant rounds and salt liberally. This is to help take the moisture out of the eggplant for better cooking. Continue to stack and salt (no need to salt both sides). Let sit for 30 mins. You will start to see water droplets appear on the eggplant.

In the meantime, preheat your oven to 375.

Once the eggplant has drained, use a paper towel to drain off the moisture and excess salt (this is why you dont want to use the expensive pink salts). On a baking sheet lined with parchment paper – and you may need two sheets to accommodate all the slices – spread the eggplant rounds on the sheets and sprinkle with olive oil. Place the sheets in the oven to cook for 25 min. Note: since I used basic canned tomato sauce, I also added some crushed garlic to the rounds.

Remove the sheets from the oven and use 1-2 spoonfuls of sauce on each round, spreading the sauce right to the edges of the rounds. Add pepper, cheese and chopped basil. Place back in the oven on broil for 3-5 min or until cheese melts. Serve hot.

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CHUNKY Guacamole

I absolutely love this chunky guacamole as its flavourful and different. For those of you avoiding nightshades you can omit the salsa.

The recipe:

  • 2 avocados
  • 1/2 tablespoon minced garlic
  • 1 and a half tablespoons prepared salsa of your choice
  • salt and pepper to taste
  • lime juice
  • (for those of you who can do dairy, adding some feta cheese or ricotta is always a nice change)

Cut the avocados in half, remove the pit and carve out the avocado into a bowl (dicing it in the shell first is easier to work with in the bowl). Add the other ingredients. If you have a pampered chef Mix N Chop use that to mash the ingredients until at the consistency of your choice. If you dont have the Mix N Chop a fork works great. Add more lemon juice to taste.

Without making this recipe sound over simplistic, its healthy, fresh, and delicious.