Gluten Free, no sugar added Oatmeal Breakfast “Cookie”
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Being from the south I grew up with cornbread. We weren’t a big bread eating family like some but we did love cornbread. Gluten free and vegan recipes can be a bit gummy but I like the version I came up with. I basically have adapted the Bob’s Redmill recipe on the back of the Gluten-free Cornbread package to vegan. I’ve tried it using various vegan subs but so far I like this one best and my non vegan gluten free friend liked it as well so that’s saying something. This a bit cake-ier than traditional cornbread but I’m good with that. If cooking for 2 just cut the recipe in half and use a smaller pan. I have limited freezer space if at all so making smaller batches is better for me but it does freeze well if you have the space.
1 pk Bob’s Redmill Gluten free cornbread mix
1.5 cups non-dairy milk- I have switched to Flax milk, love almond milk but trying to be more environmentally conscious.
2 egg equivalent sub. I used follow your heart for this. Follow directions on package
1/2 cup melted butter sub- earth balance or your favorite should work just fine
1/2 cup water to adjust consistency. You may not need it if you are at lower altitudes
1. Preheat oven to 375 degrees. Grease a 9×9 pan. If using a silicon pan you don’t have to grease it.
2. Pour cornbread flour into a bowl. Add all ingredients and mix well. If you need to add water to adjust consistency this is the time to do it. You want it like a thicker cake batter.
3. Pour batter into baking pan. Bake on center rack until golden, about 30 minutes or until a knife comes out clean when inserted into the center.
I have been on a bit of recipe break because of lack of access to a kitchen to spread out and cook in ☹️ but now I’m home for a bit and it was snowing yesterday which made me want cozy soup. While watching one of my many favorite cooking shows one of the chefs made a “creamed” corn sauce and it was stuck in my mind since so decided on a chowder since it was snowing and about 10 degrees outside. This is such a cozy chowder and it freezes great.
This recipe makes about 3 qts
1 cup diced yellow onion
2 cloves garlic minced
3 stalks celery diced
2 16oz bags frozen corn- save 1.5 cups to purée
2 cups diced russet potato
1 cup diced sweet potato
1 13oz can of full fat coconut milk
1 4oz can hatch green chilis
1 large poblano diced
Salt and pepper to taste
1 Tbs olive oil (optional)
Scallions and fresh parsley to garnish
1.Heat oil in a stock pot over med high heat. Add onion and celery and cook till onions are translucent.
2. Purée 1.5 cups of corn in a food processor with about 1 cup of water.
3. Add remaining veg to pot and stir. Cook about 2 minutes then add coconut milk and puréed corn. Add 3 cans (use coconut milk can) of water and season with S&P to taste.
4. Let cook uncovered on med heat until potatoes are soft and soup has thickened a bit, about 30 minutes.
Serve with favorite sides or i like this gluten free corn bread.Gluten-free Cornbread Recipe
This is a multipart dish but all the parts can be made ahead and in some cases is better when it is. Any and all are great on their own but is seemed like more of a soup and “Sammie” kind of day when I made this. The only thing I would make the same day for sure is the Arepas but I have had them reheated before and they were still pretty tasty. I can’t confirm it I but they would freeze pretty well too. You have a couple options with this recipe. You can serve as shown in the pic or add the jackfruit to the top of the chili when serving and have the arepa and slaw on the side.
I’ve included a link at the bottom for a way to find the jackfruit and arepa flour if you don’t have it in your local market.
For the most part this recipe serves 4 but the chili makes more to freeze and save for later.
I’ll start with the chili recipe… This made about a gallon of chili so there is plenty to freeze for later.
2 Tbs veg oil of choice
1 c diced yellow onion
1/2 c seeded and diced poblano pepper
1/4 c seeded and small diced jalapeño. I recommend wearing gloves when chopping jalapeños just to be safe.
2 c sliced baby Bella mushrooms (crimini)
1 c diced celery
5 each dried ancho chilis
1 14 oz can each of black beans, kidney beans and pinto beans drained and rinsed
1 14 oz can golden hominy or chickpeas (garbanzo beans) drained and rinsed
2 14 oz cans diced fire roasted tomatoes
1/2 c tomato paste
4 c vegetable stock or water
3 Tbs cumin
4 Tbs chili powder
2 tbs dried oregano
Salt and pepper to taste.
**Soak dried chilis in water over night. Once they are soft remove the seeds and stems and process into a paste in a food processor. You can use some of the soaking liquid if need be to help blend to a paste. Set aside for the chili. This is also a nice staple for the condiment fridge.
1. In a stock pot heat the oil on medium heat. Add in mushrooms and cook until starting to brown.
2. Add in onion, poblano, jalapeño and celery. Cook until slightly tender, about 5 minutes.
3. Add tomato paste, ancho chili paste and spices. Cook until tomato starts to caramelized a bit.
4. Add all beans, hominy, fire roasted tomato and veg stock and let simmer at least 30 minutes on low. Finish with salt and pepper to taste. Garnish with a little fresh cilantro and a squeeze of lime.
For the Jackfruit
1 small can of young jackfruit in brine and lime
2 Tbs BBQ spice mix
3 Tbs ketchup
1 Tbs Worcestershire ( I use Gluten free)
1. Drain jackfruit liquid and in a bowl break up the chunks of jackfruit so it looks shredded. Add in remaining ingredients and mix well.
2. In a sauté pan on med low cook the jackfruit until it starts to caramelized or brown. Set aside.
For the Arepas
Makes 8 each so in this case 4 servings
2 c arepa flour ( precooked cornmeal) If in a pinch cornmeal flour (masa harina) will work but it is a bit different.
2 Tbs vegetable oil
2 Tbs melted vegan butter
2 1/2 c warm water
Now this is where mine is a little different…..
1. Using a fork combine the arepa flour and vegan butter. Blend well.
2. Make a well in the center of the flour and add the warm water. Using a wooden spoon gradually incorporate the flour into the water, stirring until there are no dry lumps of flour. Using you hands knead the dough a few times then divid into 8 even pieces.
3. Roll each piece into a ball then flatten to about 1/3 inch think.
4. In a large sauté pan heat 1 Tbs of the oil over medium heat. Add 4 arepas and cover to cook until golden brown.about 5-6 minutes. Uncover and turn over to brown uncovered off the other side, about another 5-6 minutes. Remove to a wire rack and repeat the process with the remaining arepas. For this particular recipe I don’t split the arepas and fill as is traditional but use two to create more of a sandwich.
For the jicama slaw
2 cups julienned peeled jicama
1 c julienned red bell pepper
1/2 c rough chopped cilantro
Juice of 1-2 limes or about 2 Tbs
Salt to taste.
Combine all ingredients into a bowl, mix well.
To assemble place one arepa on the plate, place 1/4 cup of BBQ jackfruit on top of arepa. Top with jicama slaw and second arepa. Serve with a side cup of veggie chili.
I can’t claim this one as my own just that I eat a big bowl of it every time my friend makes it so with her permission (Amanda Randall) I get to share it with you. I added the nut crust just for another layer and to show it as a pie. Amanda just recently went Vegan (I finally got her😜) but made all these amazing vegan and gluten free deserts while swearing to never give up meat. I don’t know where she got the recipe so if it looks similar to someone’s you’ve seen I apologize.
What I love the most about this dessert is that although you would think it would be really rich and it is a bit, it isn’t in your face rich. You can eat the whole desert and not be overwhelmed. So in other words it has a great balance of flavor.
This recipe will make a 8in pie or about 8 parfait.
For the pie crust or parfait layers
2 cups nuts- for this I used walnuts
2 cups pitted dates
Add both to a food processor and blend until evenly chopped so the pieces are about an 1/8 in in size. Press into a pie pan or layer into your parfait cup.
For the Caramel
1/2 c maple syrup
1/2 c creamy nut butter- I used Almond but experiment to see what different variations in flavor you can get.
1/3 c coconut oil
2 tsp vanilla
1/4 tsp salt
Add all ingredients to a pot and heat until well combined. Remove from heat and let cool in the fridge while prepping the coconut filling.
3 ea bananas about 7-8 inches
1 Tbsp maple syrup
1 tsp vanilla
1 1/2 c full fat coconut cream. Leave your coconut cream in the fridge and the fat and water will separate. You just want the fat
1/2 c vegan Carmel
chopped or whole Walnuts to garnish
In a bowl mash up 1 1/2 bananas with the maple syrup and vanilla. Add coconut cream and beat with an electric mixer to get fluffy.
To assemble- layer “crust mixture, sliced bananas, Carmel and coconut cream mixture. If making a parfait I repeat the layers. Let chill in the refrigerator to firm up. Served chilled.
Way back when I was given this recipe to put on shrimp but guess what, its great on everything. You can use it dry to make like a blackening spice or toss it and veggies or tofu with a little oil and grill or saute. I just keep a bottle around and sprinkle on all sorts of things. I really like it on sweet potatoes.
This recipe is good for about 2 blocks off large diced tofu as an example.
Makes about 2 ounces of dry mix
1 Tbs Mild chili powder
1 tsp ground cumin
1 tsp sugar- I use coconut sugar
1 tsp salt- I used himalayan pink this time
1/2 tsp dry mustard
1/2 tsp dried thyme
1/2 tsp fresh ground pepper
1/2 tsp curry powder
1/4 tsp cayenne.
1. Mix all together well and use or store in an airtight container. If using all of mixture use mix with 2 Tbs olive oil
So I’m not really much of a baker but I had to master a pancake I loved because I LOVE PANCAKES!!. I probably shouldn’t admit to that. I think with this recipe I have nailed it. I usually make a bigger batch than I need for just me and portion the remaining into 3 pancake servings and freeze. These reheat great for on the go. After cooking them all I let the ones I’m not eating cool on a rack. Once cooled I place the whole rack in the freezer to freeze. Once frozen I then take them out and put in small ziplocks in 3 cake portions. Freezing them ahead of time keeps them from sticking together until you are ready to reheat. Just pop them in a toaster to reheat.
Makes about 12 4in pancakes
Ingredients for pancakes
1.5 cups gluten free flour- I used Bob’s Red Mill one to one
1 Tbs baking powder
1/2 tsp salt
2 Tbs sugar- I like coconut sugar
1 lg banana mashed
1 Tbs coconut oil
1.5 cups non dairy milk
.5 cup water
Optional- .5 cup raw hemp if you want to pump up the protein level
Homemade granola recipe link
1/4 cup fresh blueberries per person
1 Tbs vegan butter (optional)
1/2 lg banana per person
1/2 cup maple syrup per person
1. In a large bowl add all dry pancake ingredients and mix with a whisk.
2. Add coconut oil and mix with whisk or fork to break up into small pieces, mix into flour mix as much as you can. Add mashed banana and milk. Mix well with whisk. If batter is to thick use water to thin adding a little at a time.
3. Heat a large nonstick pan on medium heat. Pour in batter to form 4 inch pancakes. While allowing first side to brown sprinkle granola onto the uncooked side of the pancake. Press into pancake a little. When pancake bubbles and looses its gloss flip with a spatula to brown other side.
4. While pancakes are cooking slice bananas for topping. In an additional nonstick pan add butter and melt. Add bananas and carmelize on at least one side. Pour in maple syrup to heat and reduce a bit.
Place pancakes on a plate, top with more granola, berries and bananas in maple syrup. Can add a bit of “butter” if you like.
Growing up we would head to my grandparents at the lake for the weekend and one of the staple dishes in the fall was my Grandfathers cabbage rolls, we for some reason called them “Cabbage Tamales”. Dad took over cooking them after Grandma passed away and the original version has ground meat in them. That of course won’t work for me anymore so I came up with a veggie version that gave me the same feeling Granddads did. If rolling the cabbage leaves isn’t your thing feel free to cut the cabbage up into chunks and cook it all like a soup.
This recipe will make 18-20 rolls depending on how large your cabbage is. I generally eat about 3 as a serving so yields about 6-7 servings
2 heads of green cabbage
1 1/2 cups white rice. I used long grain
1 pound of crimini mushrooms
1 1/2 c carrots rough chopped
1/2 c hemp seeds
2 lemons juiced
2 28oz cans of crushed or diced tomatoes
3 cups cooked kidney beans
1Tbs ground cumin
2 tsp ground cinnamon
salt and pepper to taste
2 Tbs olive oil
1 tsp red pepper flake (optional)
Put a large pot of water on the stove to bring to a boil.
1. Remove any outer leaves from the cabbage that may need to removed. With a knife cut out the core of the cabbage leaving the cabbage whole. Place the whole cabbage in the pot of boiling water to wilt leaves. After about 4 minutes while the cabbage is still in the pot use tongs start to remove leaves as they soften and place into chilled into chilled water to stop the cooking. You will probably have to do one cabbage at a time depending on how large you pot is. You should get 8-10 leaves per head.
2. Destem and rough chop the mushrooms. In a saute pan heat the oil and saute mushrooms until golden brown.
3. Once you have removed all the larger usable cabbage leaves from the head take half of one and slice into ribbons.
4. Pour one cup of the kidney beans into a large bowl and mash with a spoon or potato masher. Add the remaining ingredients except can tomatoes to the bowl and mix well. This is best done with your hand to make sure the mashed beans are mixed evenly. This is your binder until the rice is cooked. Taste mixture and adjust seasoning.
5. Pour the water out of the pot you blanched the cabbage in. Pour half of one of the cans of tomato into the pot.
Time to start rolling!!
6. Place about 1/2 cup of the mixture into a cabbage leaf. Fold up the bottom, then the sides in towards the middle and fold over the seal. Don’t roll them to tight because you need room for the rice to cook and expand.
7. As you roll place each one into the pot folded side down. Layer rolls in the pot.
8. Pour tomato over the rolls and add 2 1/2 -3 tomato cans of water into pot. Cover at least by 2 inches. Add salt and pepper to taste and red pepper flake if using it. The rolls will want to float as they cook so using a couple plates, maybe a bowl, place on top to the rolls in the pot to weight them down.
9. Cover and bring liquid to a bowl. Leave covered and reduce to a simmer. Keep an eye on the pot as sometimes the rolls will try to push up past the weight. If so just press them down and reposition the plate. Simmer about and hour 15 minutes to 1.5 hrs.
This is a great dish to make ahead as they continue to get better. Enjoy!!
When the weather starts to turn cold I start craving comfort food. I know this has been done a million times but it is still one of my favs and always a hit when I take it somewhere. Because it freezes so well and I’m a single girl I will generally make the whole recipe and then portion out into two meal portions and freeze to thaw and bake when ready.
This recipe as is will serve 8 either made in one baking dish or baked in individual baking dishes.
1.5 c small Broccoli florets
2 c carrots diced
2 Tbs garlic chopped
2 c kale destined and chopped into bite size pieces- I like lucinato or Dino kale for this but use whatever type you prefer.
2 c cooked brown lentils
2 c criminal mushrooms sliced
1.5 c yellow onion chopped
1.5 c fresh or frozen peas
1 Tbs fresh rosemary chopped.
2 tsp fresh thyme chopped
2 c veggie broth
2 Tbs liquid aminos
2 Tbs vegan Worcestershire
2 Tbs olive oil
8 ea red potatoes 2-2.5 inches in size
.5 c rice milk
2 Tbs vegan butter
1. Preheat oven to 375.
2. For potatoes to top the dish
Large dice up potatoes and place in a large pot with enough water to cover by 2”. Bring to a boil and cook until tender, about 20 min. Set aside to mash up with butter and milk
3. While potatoes are cooking heat oil in a large sauté pan on medium heat. Add mushrooms to pan to sauté until golden brown.
4. Add onions, carrots and broccoli and sauté about 5 minutes or carrots and broccoli are starting to get tender.
5. Add garlic and sauté about 2 min.
6. Add lentils, peas, kale, herbs, broth, aminos and Worcestershire. Mix well and cook until broth reduces by about 1/3.
7. While veggies are simmering mash potatoes with mixer or potato masher. Leave as chunky as you like. Add milk, butter and salt and pepper to salt. Mix well but don’t over mix. Set aside.
8. Pour veggies into a baking dish being sure to leave at least 1.5 inches from top edge to top with potatoes.
9. Spread potatoes over the top of veggies evenly and bake for 35-40 minutes and the potatoes start to brown a bit. Remove from over and let stand for 5-10 minutes before serving.
**If you would like a little more protein this will be great with extra beans like Kidney or black beans added to it but as is a serving has about 13 grams so it’s not needed.
Serve on its own or with a side salad
The title is a bit of a misnomer as even in its most standard form it isn’t basic at all. When I first started cooking my favorite type of food was Italian but where I grew up pasta and pizza was about as Italian as it got. As an adult I learned to make risotto (really learned) from a great Italian Chef and I was hooked. Most think risotto is hard to make and I have seen some bad versions but it is real easy. It just takes some attention and stirring. It is thought that you need cheese and butter to make it creamy but it is the process of cooking and the natural starch of the Arborio rice that gives it the “creamy” texture. For this recipe I didn’t add anything extra and you can see from the picture it still has that “creamy” feel to it. If you like feel free to add vegan butter or your favorite cheese at the end to finish but if watching calories it isn’t needed to still be great.
See the end of this post for suggestions of ways to change up this basic recipe. The orangish color from this recipe comes from the particular veggie stock I used so yours may be a bit lighter or whiter.
1/2 c yellow onion small diced
2 cloves garlic minced
2 Tbs olive oil
1/2 cup white wine
1 c Arborio or risotto rice
1 cup veggie stock
1 1/2-2 c water
Salt to taste
Vegan butter or your favorite vegan cheese can be added at the end. The amount is up to you but don’t over do it as Risotto on its own is pretty rich.
1. In a medium sauce pan over medium heat add the olive oil to the pan. Add in onion and sauté until translucent. Add garlic and sauté about 1 min.
2. Pour in rice and with a wooden spoon stir the rice so it is evenly coated in the olive oil. Stir about 1 min until the rice is slightly translucent.
3. Pour in white wine and cook until all the wine has been soaked up. Be sure to stir at least most of the time.
4. I combine the veggie stock and water together. Once the wine has cooked down add the water/stock mixture in about 3/4 cup portions. Be sure to stir the rice consistently and allow each portion of liquid to cook down before adding the next 3/4 cup. The amount of liquid is an approximation so add liquid until the rice is thoroughly cooked but still has a little “bite” to it or Al dente like pasta. The whole process will take about 35 minutes depending on how much you are making.
To know you have the right consistency the Risotto should spread just a bit when spooned onto a plate but not be soupy, Somewhat like oatmeal. I usually prefer a soup plate like in the picture or pasta bowl for serving. If adding “butter”or cheese you will want the consistency to be a little firmer as the latter will make it a thinner. Serve immediately.
*I will often make a bigger batch than I need and pour onto a sheet pan to firm up and make risotto cakes the next day or so.