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Gluten Free Archives - Everyday Vegan Cooking

Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Category: Gluten Free

Vegan Chocolate Crinkles (cookies) Recipe

I love these Chocolate crinkles and I’ve made them many times since my daughters wouldn’t stop asking for them. What I like the most about these cookies is that they turned out great with any kind of flour I used and I believe that they will also be delicious with buckwheat or brown rice flower if you would like to make them gluten-free. The texture of these cookies is slightly hard on the outside with a soft brownie-like inside, I’ve had multiple people telling me that they taste like a small brownie, that I now think that next time I make this batter, I will try to bake at least half of it in a brownie pan.

Vegan Chocolate Crinkles (cookies) Recipe

Please use measuring cups and spoons for best results!

Ingredients:

3/4 Cup sugar (I use organic cane or brown – both will have similar results)
1/3 cup oil (I use sunflower or safflower)
1/3 cup plant based milk (almonds or soy works the same)
2 TBS maple syrup
1/2 Cup semi-dark chocolate chips or 100 grams semi-dark vegan chocolate (melted)
2 tsp vanilla extract
1/4 tsp salt

1.5-2 cups of flour (I used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great – Try buckwheat or brown rice flour for a Gluten-Free version)
***update: based on feedback I got from some readers, it looks like flours performance varies in this recipe. Start with 1.5  cups of flour and increase as necessary
1 tsp baking powder.

4 TBS good quality cocoa powder.

Directions:

1. Heat oven to 325° F,

2.  Melt ½ cup of semi-dark chocolate chips (or 100 grams of dark chocolate) using bain marie or microwave (10 seconds, mix, repeat until melted)

3. In a large bowl, mix with a whisk: 3/4 Cup sugar (I use brown or organic cane), 1/3 cup oil (I use sunflower), 1/3 cup plant based milk (almonds or soy works the same), 2 TBS maple syrup, 2 tsp vanilla extract, 1/4 tsp salt, the melted chocolate from step 2 and whisk well.

4. Sift into the bowl using a sieve: 2 cups of flour (I’ve used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great), 1 tsp baking powder and 4 TBS good quality cocoa powder. Mix with a spatula until a soft dough is formed.

5. Sift some powder sugar into a deep plate.

6. Form small balls from the dough and coat all around with powder sugar.

Vegan Chocolate Crinkles (cookies) Recipe

7. Place on a cookie sheet and bake for 14 minutes until cookies are firm and the tops crack in 325F (160C)

Vegan Chocolate Crinkles (cookies) Recipe

8. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Vegan Chocolate Crinkles (cookies) Recipe

5.0 from 4 reviews
Vegan Chocolate Crinkles (cookies) Recipe
 
I love these Chocolate crinkles and I've made them many times since my daughters wouldn't stop asking for them. What I like the most about these cookies is that they turned out great with any kind of flour I used and I believe that they will also be delicious with buckwheat or brown rice flower if you would like to make them gluten-free. The texture of these cookies is slightly hard on the outside with a soft brownie-like inside, I've had multiple people telling me that they taste like a small brownie, that I now think that next time I make this batter, I will try to bake at least half of it in a brownie pan. Please use measuring cups and spoons for best results!
Author:
Recipe type: Dessert
Ingredients
  • ¾ Cup sugar (I use organic cane or brown - both will have similar results)
  • ⅓ cup oil (I use sunflower or safflower)
  • ⅓ cup plant based milk (almonds or soy works the same)
  • 2 TBS maple syrup
  • ½ Cup semi-dark chocolate chips or 100 grams semi-dark vegan chocolate (melted)
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1.5 - 2 cups of flour (I used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great)
  • 1 tsp baking powder.
  • 4 TBS good quality cocoa powder.
Instructions
  1. Heat oven to 325° F,
  2. Melt ½ cup of semi-dark chocolate chips (or 100 grams of dark chocolate) using bain marie or microwave (10 seconds, mix, repeat until melted)
  3. In a large bowl, mix with a whisk: ¾ Cup sugar (I use brown or organic cane), ⅓ cup oil (I use sunflower), ⅓ cup plant based milk (almonds or soy works the same), 2 TBS maple syrup, 2 tsp vanilla extract, ¼ tsp salt, the melted chocolate from step 2 and whisk well.
  4. Sift into the bowl using a sieve: 2 cups of flour (I've used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great), 1 tsp baking powder and 4 TBS good quality cocoa powder. Mix with a spatula until a soft dough is formed.
  5. Sift some powder sugar into a deep plate.
  6. Form small balls from the dough and coat all around with powder sugar.
  7. Place on a cookie sheet and bake for 14 minutes until cookies are firm and the tops crack in 325F (160C)
  8. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Quick and Easy Vegetables and Tofu Fried Rice

Everyone in our family likes fried rice and there are many variations on fried rice that I’m making at home regularly. The key for having a delicious Thai style fried rice is two fold: you need to fry a lot of garlic (red onions will also be a nice addition to the flavor) and you need a special soy sauce that will substitute the fish sauce. Other than that, you can add any vegetable you like and cut it however you like, whatever you see and eat in your favorite Thai restaurant will do.

In regards to the soy sauce to use in vegan fried rice I highly recommend  Golden Mountain Seasoning Sauce. It has a unique flavor that really helps in achieving a Thai style fried rice flavor. Any other soy sauce will do, but again, this one is the closest to the fish sauce flavor without adding the “fishy” taste to it (which I didn’t like anyways).

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Some other tips:

1. Fried rice turns out better with a day old rice. You can store your rice in the fridge in an air tight container or in a big ziplock. It will still be good for fried rice up to four days later.

2. You have to fry a lot of chopped garlic and turn it slightly brown, this is giving the fried rice they unique Thai flavor.

The version that I’m suggesting here is a very quick and easy one that can serve as a full meal as it is full with protein and nutritious veggies. The way I cook the Tofu in this recipe mimics the fried egg that you occasionally find in non vegan fried rice dishes.

3. Use high heat during the whole cooking process, not medium-high. This will reduce the cooking time significantly and will also improve the flavor while maintaining the nutritional values of the veggies you use.

Ingredients:

10-15 garlic cloves – finely chopped

1 red onion – sliced

1 package of Tofu – crumbled

1 cup of broccoli florets

2 corn kernels – or one can of corn kernels

1 large carrot – diced

2 TBS oil

4 cups of cooked rice

2 TBS of turmeric or curry powder

1/4 cup Golden Mountain seasoning sauce or any other soy sauce.

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Directions:

1. Place a wok with the oil heat the oil over high heat.

2. Add the garlic and saute until slightly brown (about 40 seconds). Add the onions and saute for about 1 minute. Add the crumbled tofu and saute for about 2 minutes.

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3. Add the turmeric or curry powder and stir well until the tofu is yellow and resembles scrambled eggs.

4. Add the veggies and Saute for two more minutes.

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5. Add the rice and the soy sauce and saute for about 3-5 minutes. You can add about 1/3 cup of water, if you like your fried rice to be more “sticky”.

6. Serve.

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5.0 from 1 reviews
Quick and Easy Vegetables and Tofu Fried Rice
 
Prep time
Cook time
Total time
 
Ingredients
  • 10-15 garlic cloves - finely chopped
  • 1 red onion - sliced
  • 1 package of Tofu - crumbled
  • 1 cup of broccoli florets
  • 2 corn kernels - or one can of corn kernels
  • 1 large carrot - diced
  • 2 TBS oil
  • 4 cups of cooked rice
  • 2 TBS of turmeric or curry powder
  • ¼ cup Golden Mountain seasoning sauce or any other soy sauce.
Instructions
  1. Place a wok with the oil heat the oil over high heat.
  2. Add the garlic and saute until slightly brown (about 40 seconds). Add the onions and saute for about 1 minute. Add the crumbled tofu and saute for about 2 minutes.
  3. Add the turmeric or curry powder and stir well until the tofu is yellow and resembles scrambled eggs.
  4. Add the veggies and Saute for two more minutes.
  5. Add the rice and the soy sauce and saute for about 3-5 minutes. You can add about ⅓ cup of water, if you like your fried rice to be more "sticky".
  6. Serve.

 

Red Lentils Omelet / Savory Pancake Recipe

Before I’ve transitioned to a vegan diet, one of the most common dinners that I used to have was an omelet and a salad (usually along other condiments and bread). Since the transition, I’ve explored and developed many vegan omelets recipes that I love which I will probably share in the future. I’ve recently started making this recipe and I find it to be one of the tastiest versions of a vegan omelet. These vegan lentils omelets are very nutritious and full of protein and I bet you and your family will love to have it for dinner.

Please note: you will probably need a strong blender like the Vitamix to prepare this recipe as weaker blenders cannot create a smooth enough mixture from red lentils.

Ingredients for 8 medium omelets:

Must haves:

1 cup of red lentils – washed
1 cup of water
1/2 tsp salt
1/2 tsp baking powder

Olive oil for frying.

Optional – for flavor:

Small bunch of parsley
1 glove of garlic
3 TBS nutritional yeasts – will add nutritional values as well as egg yolk flavor
1 shallot
1/2 tsp Kala namak – a salt with a taste and a smell of sulfur – will give the omelet an egg like taste

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Directions:

1. Place the lentils, water, clove of garlic, nutritional yeasts, salt, half of the parsley and Kala Namak in the blender container and blend for about 2 minutes until very smooth and creamy. It is better to put the lentils and water first, when you start preparing the ingredients for this recipe so the lentils will soak in water for few minutes. Add the other ingredients as you have them ready.

2. Pour the mixture into a bowl, add the chopped shallot, chopped other half of the parsley and the baking powder. Taste the mixture to see if it is salty enough for your taste, I like it less salty than others.  Mix well.

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3. Preheat a nonstick pan on a medium heat, add some olive oil. Using a ladle put from the mixture in the pan and fry from one side for about 2-3 minutes until the top part is slightly dry.

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4. Flip the omelets using a flexible flip turner, the omelet should be slightly brown. Fry the other side of the omelet for additional 2 minutes.

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5. Transfer the omelets to a plate lined with paper towels. It is ready.

Serve warm or eat cold a day after in your sandwich or lunch box. I suggest to serve it with fresh raw salads, tahini, hummus, olives and bread.

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5.0 from 2 reviews
Red Lentils Omelet / Savory Pancake Recipe
 
Prep time
Cook time
Total time
 
Serves: 8 Medium
Ingredients
Must haves:
  • 1 cup of red lentils - washed
  • 1 cup of water
  • ½ tsp salt
  • ½ tsp baking powder
  • Olive oil for frying.
Optional - for flavor:
  • Small bunch of parsley
  • 1 glove of garlic
  • 3 TBS nutritional yeasts - will add nutritional values as well as egg yolk flavor
  • 1 shallot
  • ½ tsp Kala namak - a salt with a taste and a smell of sulfur - will give the omelet an egg like taste
Instructions
  1. Place the lentils, water, clove of garlic, nutritional yeasts, salt, half of the parsley and Kala Namak in the blender container and blend for about 2 minutes until very smooth and creamy. It is better to put the lentils and water first, when you start preparing the ingredients for this recipe so the lentils will soak in water for few minutes. Add the other ingredients as you have them ready.
  2. Pour the mixture into a bowl, add the chopped shallot, chopped other half of the parsley and the baking powder. Taste the mixture to see if it is salty enough for your taste, I like it less salty than others. Mix well.
  3. Preheat a nonstick pan on a medium heat, add some olive oil. Using a ladle put from the mixture in the pan and fry from one side for about 2-3 minutes until the top part is slightly dry.
  4. Flip using a flip turner, the omelet should be slightly brown. Fry the other side of the omelet for additional 2 minutes.
  5. Transfer to a plate lined with paper towels. It is ready.
Serve warm or eat cold a day after in your sandwich or lunch box. I suggest to serve it with fresh raw salads, tahini, hummus, olives and bread.

 

Quinoa Dish with Herbs and Steamed Vegetables Cooked in One Pot

Quinoa is high in protein content, low in fat and is the perfect substitute for rice or pasta dishes. You can serve it plain, with grilled or steamed vegetables, mixed with raw veggies and herbs or with your favorite pasta sauce. I often hear people complaining about how hard it is to cook Quinoa, how sometimes they get quinoa porridge and how sometimes it is under cooked and that sometimes it is even bitter. In this post I’ll explain the various ways to cook quinoa that will yield results that will be delicate and perfectly fluffy. I will also explain how you can make a delicious quinoa dish in one pot with about 5 minutes of preparation time.

How to cook the perfect quinoa?

There are many ways to cook quinoa that will yield good results:

  1. Cook it like you would cook pasta – boil water, season with salt, add the quinoa, lower the heat and cook for about 12 minutes until it reaches satisfactory texture. Drain and use in your favorite recipe.
  2. Cook it like you would cook rice – measure out 1 cup quinoa and 2 cups liquid, rinse the quinoa in a fine mesh strainer, fry the quinoa for a minute in oil, add liquid and some salt bring to boil and cook for 15 minutes. Leave the lid covered for another 5 minutes.
  3. The method I use in this post’s suggested recipe – measure out 1 cup quinoa and 2 cups liquid, rinse the quinoa in a fine mesh strainer – place the quinoa and the liquid in a pot. Bring to a boil. Lower the heat and cook for 10 minutes, Leave the lid covered for additional 20 minutes.

It is important to rinse the quinoa as it has a natural coating called Saponin, which tastes a little bitter or soapy. rinsing under running water will help you remove this coating and the quinoa will not be bitter.

How to make quinoa that will actually taste good?

  1. Cook with vegetable stock instead of water – Well, almost any recipe that calls for adding water will benefit from adding vegetable broth instead, this is also the case with quinoa.
  2. Add some diced vegetables and herbs to the cooking water – Since I don’t always have  vegetable broth ready to use, I usually add to the water 1 clove of garlic, some chopped parsley and even some diced celery and carrots – these are the staples in any vegetable soup and will enrich the flavor of your quinoa.
  3. Add salt – about 1/2 of a teaspoon for each cup of dry quinoa.

Quinoa Dish with Herbs and steamed vegetables cooked in one pot

I usually make a variation of this recipe as a lunch to take to work. It doesn’t require a lot of preparation time (perhaps 5-10 minutes) and the overall process takes about 30 minutes, so it’s the perfect way to make sure I have a healthy and nutritious warm meal at work.

Ingredients:

1 cup of quinoa – washed

2 cups of water or vegetable stock

1/2 bunch of parsley – chopped

1 tomato – diced

1/2 tsp salt

1 cup of broccoli florets

4 leaves of kale, washed and teared into bite size pieces

Roughly chopped chives (optional)

Directions:

1. Place the quinoa, water, parsley, tomato and salt in a tall cooking pot. We would like the pot to be at least 4 times taller than the volume of the quinoa as the boiled quinoa tend to boil over the top of lower pots.

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2. Put the lid and bring to a boil (about 2 minutes)

3. As you see the steam coming out of the lid, reduce the heat to low medium and put a timer for 10 minutes.

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4. Once the timer rings, place the kale, brocooli and chive on top of the partially cooked quinoa. This is how we are going to steam the kale and broccoli. You can squeeze some lemon on top and sprinkle some salt if you’d like.

In this stage, the quinoa is only partially cooked, the rest of the cooking process will be only steaming

In this stage, the quinoa is only partially cooked, the rest of the cooking process will be only steaming

Add the broccoli and the Kale and Cover with a lid for 20 minutes of steaming

Add the broccoli and the Kale and Cover with a lid for 20 minutes of steaming

5. Turn off the heat source! Place the lid back and put the timer for additional 20 minutes (of steaming).

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6. It is ready. Serve with some tahini, chopped cilantro/parsley, preshly cut tomatoes. I also like to dice a slice of lemon and add it to the mix.

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Tips and Variations:

– Cooking with vegetable stock instead of water will yield even tastier Quinoa

– Try adding raw vegetables like diced zucchini, celery, carrots, tomatoes, fennel, yams etc’ during the first phase. Or any other herb (Step 1 above).

– Try adding spinach, kale, cilantro, parsley to the steaming process (Step 4 above).

5.0 from 1 reviews
Quinoa Dish with Herbs and steamed vegetables cooked in one pot
 
Prep time
Cook time
Total time
 
I usually make a variation of this recipe as a lunch to take to work. It doesn't require a lot of preparation time (perhaps 5-10 minutes) and the overall process takes about 30 minutes, so it's the perfect way to make sure I have a healthy and nutritious warm meal at work.
Ingredients
  • 1 cup of quinoa - washed
  • 2 cups of water or vegetable stock
  • ½ bunch of parsley - chopped
  • 1 tomato - diced
  • ½ tsp salt
  • 1 cup of broccoli florets
  • 4 leaves of kale, washed and teared into bite size pieces
  • Roughly chopped chives (optional)
Instructions
  1. Place the quinoa, water, parsley, tomato and salt in a tall cooking pot. We would like the pot to be at least 4 times taller than the volume of the quinoa as the boiled quinoa tend to boil over the top of lower pots.
  2. Put the lid and bring to a boil (about 2 minutes)
  3. As you see the steam coming out of the lid, reduce the heat to low medium and put a timer for 10 minutes.
  4. Once the timer rings, place the kale, brocooli and chive on top of the partially cooked quinoa. This is how we are going to steam the kale and broccoli. You can squeeze some lemon on top and sprinkle some salt if you'd like.
  5. Turn off the heat source! Place the lid back and put the timer for additional 20 minutes (of steaming).
  6. It is ready. Serve with some tahini, chopped cilantro/parsley, preshly cut tomatoes. I also like to dice a slice of lemon and add it to the mix.
Tips and Variations:
- Cooking with vegetable stock instead of water will yield even tastier Quinoa
- Try adding raw vegetables like diced zucchini, celery, carrots, tomatoes, fennel, yams etc' during the first phase. Or any other herb (Step 1 above).
- Try adding spinach, kale, cilantro, parsley to the steaming process (Step 4 above).

 

Gluten Free Tortillas Made from Potatoes

These tortillas tastes very similar to flour tortillas with a hint of a taste of potatoes coming right out of the camp fire (yam!), it also has no oil in it!

You can basically use it to create your favorite wrap with it or use in any burrito or fajita.

Ingredients:

5 medium potatoes peeled and quartered

1 cup of potato starch

1 tsp salt

Optional: granulated garlic, paprika, dry herbs etc (to create flavored tortillas

Directions:

1. Put the potatoes in a pot, fill with water and bring to boil.

2. cook for about 15 minutes, until soft (a fork can get easily inside), drain the water using a sieve to capture the boiled potatoes. let it cool for about 10 minutes.

3. Take a large bowl and add 1 cup of potato starch, salt, spices (if you chose to flavor it) and the potatoes.

4.   Create a dough, kneading it for about 5 minutes, until the mix is unified and not crumbly.

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5. Create small balls, about the size of a tennis ball (2″).

6. Sprinkle a bit of potato starch on a cutting board. Flatten the dough, first by hand and then using a rolling pin to about 1mm-2mm (less than 1/10th of an inch), about the thickness of tortilla 🙂 If you don’t flatten it thin enough, the center of the tortilla will turn to be gooey (yuk).

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7. Take a nonstick pan and put it on the stove using a medium heat. After about 2 minutes, when the pan is hot enough, add the tortilla, and press it with a flexible turner to the pan

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8. When bubbles starting to form, flip the tortilla and press it again against the pan. You should be aiming for creating a pocket of air between the two sides of the tortilla

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Pressing the areas on the tortilla that did not fill with air will usually help creating this pocket all through (however, it is not mandatory)

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9. Repeat the process with all of your dough.  This recipe will yield about 10-15 medium tortillas – good enough for 4 people’s dinner.

Printable recipe:

Gluten Free Tortillas Made from Potatoes
 
Prep time
Cook time
Total time
 
These tortillas tastes very similar to flour tortillas with a hint of a taste of potatoes coming right out of the camp fire (yam!), it also has no oil in it! You can basically use it to create your favorite wrap with it or use in any burrito or fajita.
Ingredients
  • Ingredients:
  • 5 medium potatoes peeled and quartered
  • 1 cup of potato starch
  • 1 tsp salt
  • Optional: granulated garlic, paprika, dry herbs etc (to create flavored tortillas
Instructions
  1. Put the potatoes in a pot, fill with water and bring to boil.
  2. cook for about 15 minutes, until soft (a fork can get easily inside), drain the water using a sieve to capture the boiled potatoes. let it cool for about 10 minutes.
  3. Take a large bowl and add 1 cup of potato starch, salt, spices (if you chose to flavor it) and the potatoes.
  4. Create a dough, kneading it for about 5 minutes, until the mix is unified and not crumbly.
  5. Create small balls, about the size of a tennis ball (2").
  6. Sprinkle a bit of potato starch on a cutting board. Flatten the dough, first by hand and then using a rolling pin to about 1mm-2mm (less than 1/10th of an inch), about the thickness of tortilla 🙂 If you don't flatten it thin enough, the center of the tortilla will turn to be gooey (yuk).
  7. Take a nonstick pan and put it on the stove using a medium heat. After about 2 minutes, when the pan is hot enough, add the tortilla, and press it with a flexible turner to the pan
  8. When bubbles starting to form, flip the tortilla and press it again against the pan. You should be aiming for creating a pocket of air between the two sides of the tortilla
  9. Pressing the areas on the tortilla that did not fill with air will usually help creating this pocket all through (however, it is not mandatory)
  10. Repeat the process with all of your dough. This recipe will yield about 10-15 medium tortillas - good enough for 4 people's dinner.