Posts Tagged ‘vegan gluten free recipe’

#Betterbreakfastmonth Round Two: The Vegan Cranberry Orange Breakfast Loaf

Saturday, September 24th, 2016

 

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Fall is upon us! Well sort of- I want to believe it’s fall, but it’s still 100+ degrees here in Southern California so I’m fabricating fall smells in my kitchen while I pretend to be back on the East Coast with all its cool weather and changing leaves.

There’s something about fall that always inspires me to spend more time in the kitchen. I think it brings back a lot of nostalgic feelings surrounding my Mom, and my parents’ home back on the East Coast. I remember being young and having zero interest in learning to cook, but there was something magical about watching my mom in the kitchen. Some might call it observing her in her element, but knowing what I know now- it was more than that. My Mother is an amazing cook and baker, and spent most of my younger years cooking for an entire neighborhood (you laugh, but there were at least 15 extra kids at my house every night). Baking for my Mom was her way of showing those around her she loved and cared for them, and that act of service is something that has always stuck with me. Now don’t get me wrong- she cooked her butt off year round, but fall was really when she pulled out the big guns. Every day after school my friends would express their jealousy at the delicious smell of home baked cookies wafting from our little apartment (I’m talking oatmeal cookies, chocolate chip cookies, sugar cookies…this is just one afternoon y’all). People would randomly drop by during that time, as it was pretty well known in the area that if you came by Janie’s house you were leaving with a huge bag of baked goods, a hug, and likely some extra groceries to tie you over until payday (yea my Mom and Dad are the bee’s knees). So when I started putting together a recipe for this week I thought about a breakfast dish that you could easily share with loved ones, or co-workers, or friends that was comforting but still healthy. I decided I would borrow an old fall favorite, Vegan Cranberry Orange Loaf from Jennifer at the NeuroticMommy blog. She took out the eggs, the processed sugar, and milk, really knocking the calorie count down (and made it more restrictive diet friendly (I’m looking at my fellow lactose intolerant friends!) The recipe is incredibly simple and easy to share! I encourage you readers to whip up your own breakfast loaf and share it with the people you love, and in this case I got to share it with my super sweet co-workers!

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I whipped up this super tasty recipe using Pacific Merchants’ French wood utensils, which are fabulous not just because each utensil is unique (each utensil is hand crafted and therefore each one is like a little snowflake), but since they are made of wood you don’t get any plastic-y taste from the kitchenware. Plus since we have numerous cancer survivors in my family, we don’t have to worry about any plastic based carcinogens that may contaminate the food. I’ve plated the loaf on Pacific Merchants’ responsibly forested 16” x 7” acacia serving tray (so my wonderful coworkers don’t have to fight to get a “slice” of the action), and decorated our table with the Red Tone Fall Deco Parchment leaves so my co-worker’s get the full Fall experience (they may think I’m slightly insane in this 100 degree weather, but oh well- haha!)

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Vegan Cranberry Orange Breakfast Loaf
(Many thank yous to www.neuroticmommy.com)

Ingredients
1 ½ cups cake flour or GF whole wheat flour
1 tsp of Baking Powder
1 cup of organic sugar or ¾ cup of honey (Grade B)  (if you use the honey decrease the liquid in the recipe by 3 tbsp)
Zest of ½ an orange
1/3 cup unsweetened applesauce
¾ cup unsweetened Almond Milk (or any nut milk)
½ cup organic safflower oil
1 tbsp orange juice
1 tsp vanilla extract
1 cup fresh cranberries

Orange Glaze (optional)
1 cup powdered sugar
2 tbsp orange juice

Method

1. Preheat oven to 350F and lightly spray standard loaf pan with coconut oil or nonstick cooking spray
2. In a large bowl sift together dry ingredients, flour, baking powder, salt, sugar and orange zest. Set aside.
3. In a separate bowl, whisk together all wet ingredients, almond milk, safflower oil, applesauce, orange juice, and vanilla extract.
4. Slowly mix in wet ingredients to dry ingredients. Stir until just combined then fold in the fresh cranberries.
5.  Pour batter into prepared loaf pan and bake for 1 hour and 20 minutes. The original recipe calls for 70-75 minutes but because of the ingredient switches, the time varies. Mine loaves were done at an hour and 20 minutes. 6. At the hour mark, just keep an eye on it from there. If you want to keep it in longer but don’t want the top to brown too much, lower the heat and keep it in longer. And of course do the whole tooth pick inserted check.Once done remove from oven and let cool in pan 15 minutes. After that transfer to a wire rack and let cool completely before icing (if using).
7. Make the glaze by whisking both juice and sugar together until completely smooth and no sugar clumps are left.
8. Drizzle that yumminess like crazy on top of your loaf cake. Cut, serve and Enjoy!


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Guilt-free Holiday Stuffing

Monday, November 23rd, 2015
Guilt Free Stuffing Recipe

Delicious and guilt free holiday stuffing recipe served in our acacia wood bowl is a sure winner.

 

 

The holidays can still be warm, indulgent and scrumptious, even without gluten and dairy.  A simple twist on this classic, holiday stuffing recipe does not sacrifice deliciousness for health consciousness. Serve your stuffing in natural Acaciaware® wood products for a simply beautiful presentation.  These eco-friendly, specialty wood items make a decadent Thanksgiving easy.

 

This recipe was a huge success—the light sweetness of the carrots and kick of flavor from the thyme completes this dish.  For the most wholesome, authentic taste, I would use Kitchen Basics® Chicken Stock or, better yet, boil a hen for a few hours. The jus from the chicken hen, with a touch of salt, can enhance the richness tenfold.  My grandma’s two famous tricks for making the most flavorful stuffing are 1) using homemade jus and, of course, 2) choosing a quality cornbread mix. Choose your favorite cornbread mix, and if you are cooking for gluten-intolerant guests, ensure there is no enriched wheat flour in the blend.  I use Bob’s Red Mill ® Gluten Free Cornbread Mix.

 

When preparing the cornbread, the Olive Wood spoon is perfect for folding the mixture.  Use an 8×8 dark-colored baking pan and bake it for 25 minutes—do not overcook.  Allow the bread to be partially undercooked in the center because it will be baked again in the 11×7-baking dish (with the vegetable mixture). The final stuffing should come out just right: not too dry, not too mushy, with crusty edges.  It crumbles and melts in your mouth!

 

What are you thankful for this holiday season?

 

 

Preheat: 375°F                                                | |                     Total Time: 1 hour 30 minutes

INGREDIENTS:

  • 1 package of gluten-free cornbread mix (about 6 cups of cooked cornbread)
  • 1/3 c coconut oil (or canola oil)
  • 2 eggs
  • 1 ½ c coconut milk for mix
  • ½ c sweet onion
  • 1 c celery, chopped
  • 1 c carrots, diced
  • 3 tbsp coconut oil
  • 1 c Kitchen Basics® chicken broth
  • ½ c dry white wine
  • 1 tsp salt
  • ½-1 tsp black pepper (I like it peppery)

 

If you are feeling playful, add 3/4 c dried cranberries and ½ c pecans to the batter before baking a second time.

 

Cornbread:

  1. Preheat oven to 375°F, grease 8×8 pan with some melted coconut oil or coconut oil spray
  2. Melt 1/3 c coconut oil 1 minute in the microwave
  3. Combine eggs, coconut oil, and milk. Mix thoroughly with a Beech Wood spoon or use an electric mixer.
  4. Spread batter evenly in pan and bake for 25 minutes

 

Stuffing Vegetables:

  1. Wash and cut celery, carrots, sweet onion, thyme, and sage
  2. Heat 3 tbsp of coconut oil on low
  3. Add veggies, let simmer on low for 3-5 minutes
  4. Add salt and pepper
  5. Let simmer with 1 c Kitchen Basics® chicken broth, taste test
  6. Add ½ c dry white wine, simmer until reduced by half, stirring often (about 5-7 minutes, may need to increase heat)

 

Crumble baked cornbread in a large mixing bowl and add vegetable mix. Stir well, folding with a Beech Wood spoon, and bake in an 11×7 baking dish at 325°F for 30 minutes or until golden brown on top.

 

Serve and enjoy with cranberry sauce.

 

– Sophie Wix


 

Shown in Image: Acacia Wood Round Calabash Salad Bowl and Basic Olive Wood Tool Set

Double Trouble Peanut Butter Chocolate Cookies

Thursday, August 6th, 2015

“Double, double toil and trouble;

Fire burn and caldron bubble.”
Macbeth (or Harry Potter if you’re so inclined)

Now that I’ve planted this earworm in your head, let’s talk about The Great British Bake Off (GBBO). GBBO is a show on BBC One where the UK’s best amateur bakers compete to be dubbed the best amateur baker. Season 6 recently began, and in celebration I present thee with a new recipe that will make you the best baker of your clan.

Seriously, this recipe checks off all the boxes.
Chocolate? √
Minimal clean-up? √
Delicious? √
Healthy? √
Chocolate? √
(more…)

Easy Tapas Recipe: Patatas Bravas (Spanish Potatoes with Sauce)

Thursday, May 1st, 2014

When it comes to summer entertaining, there’s nothing I love more than bringing together a bunch of good friends, whipping up a bunch of easy tapas recipes, and entertaining on my patio.  It’s the easiest, most relaxed way to throw a party, and let’s face it: summertime just calls for relaxed, chilled out fun. I’m SO inspired by super-awesome summertime tapas parties in fact, that we put together a tapas party serving set on the website.  Now everyone can enjoy one of my favorite summertime activities.

Patatas Bravas Recipe: How to make tapas

Now, unless you’ve been to Spain or to an awesome Spanish restaurant (or you watch a lot of the Food Network) you’re probably wondering: What are tapas and why are they awesome? Simply put, tapas are small bites of food, often served family style, meant to be shared, and straight-up perfect with a cold, refreshing drink.  They’re often foods that taste good hot, room temperature or even cold, so you can serve and forget all about them while you mingle and have a good time.   Plus, they’re tops with a glass of sangria, a cold beer, a glass of wine, or even a nice summery cocktail. And since they can be eaten with fingers, they’re pretty ideal for a party where you want to encourage mingling.

Delicious tapas: Patatas Bravas

So on to the cooking! This recipe for patatas bravas (sometimes called papas bravas) is one of my favorite tapas recipes ever. It’s a little nontraditional, but I’m totally fine with this spicy, flavorful update on a classic. Plus, since we’re sauteing the potatoes rather than deep frying, it’s a little lighter.  This hearty vegetarian tapas recipe (actually it’s a vegan recipe AND a Gluten Free Recipe) is one that will stun both meat eaters and herbivores with its simplicity and seriously bold, punchy flavors. So get your taste buds ready, folks. Let’s make some potatoes that’ll put a tapas restaurant to shame.  Spoiler alert: they’re really easy to make.  This recipe serves four easily, most likely 6. Of course, it makes for fantastic leftovers as well. Reheat in the oven with a fried egg for the best hangover breakfast ever!

Ingredients for gluten free vegan recipe

Ingredients

For Potatoes:

  • 3 lbs red skin potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon smoked Spanish Paprika
  • 1 tablespoon garlic powder
  • 5 cloves garlic, sliced
  • 1 tsp salt
  • 3 tbsp fresh parsley

For Sauce:

  • 3 ripe tomatoes (canned ok)
  • 1 cup roasted red peppers
  • 5 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp smoked hot paprika
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar (or sherry vinegar)

Instructions:

  1. Pre-Cook the potatoes: Cut the potatoes into bite-sized pieces and place in a large pot of salted water. Bring to a boil and cook until cooked through. When potatoes are fork-tender, remove from heat, drain and allow to cool. Leave them alone while you make the sauce.
  2. Make the Sauce:  If you like the taste of raw garlic, keep the cloves raw. If not, saute the garlic cloves in the olive oil over medium low heat until tender.  Set garlic and oil aside.
  3. Add tomatoes (chopped or crushed,)  roasted peppers, salt, spices and vinegar to the carafe of your blender.  Pulse to blend.  Add garlic and oil and blend sauce until creamy.  Taste and adjust seasoning if necessary. Sometimes I add a little lemon juice.
  4. Saute the potatoes:  Heat oil and sliced garlic cloves in a pan and bring to medium high heat, stirring constantly so garlic doesn’t burn. When garlic is golden-brown and fragrant, remove it from the pan with a slotted spoon. Set on a paper towel and resist the urge to snack on the garlic chips.
  5. Add the paprika, garlic powder and salt to a small bowl. Toss to combine, then add the potatoes. Toss again, then put directly into the hot pan of oil.  Saute until the outsides of the potatoes are golden brown and crisp and the insides are warm, moving the potatoes occasionally so they don’t burn.
  6. Plate your food: Pour the potatoes into a couple of terracotta dishes (they’ll hold heat so the potatoes don’t get cold). Drizzle with that red-pepper/tomato sauce and garnish with parsley leaves.

Patatas Bravas Closeup

There: Told you it was easy. This recipe fits pretty perfectly in the large terracotta dish included in our Tapas for Two Tasting Set.  Sure, it may overflow a little, but we love that bountiful look.   Let us know in the comments: What’s your favorite tapas dish? What’s your favorite finger food? What’s your fave way to serve potatoes? Also share your photos with us on Instagram and Facebook with the hashtag #PacificMerchants. We’ll repost/share our favorites.Restaurant style tapas at home

 

May the tapas be with you.


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