Vegan Gluten Free Oven-Roasted Meatless Meat

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Going gluten free is not always easy. Having something tasty to eat, that is easy to prepare and totally gluten free, a member of our family now needs a gluten free vegan diet and so we are experimenting in the kitchen and you get to come along in this new journey and enjoy the yummy things we can come up (we'll keep the failures to ourselves.) This one is easy and very savory. Hope you like it!


1 large tomato, chopped
3/4 cup celery, sliced
3/4 cup carrots, peeled and sliced
3/4 cup raw asparagus, chopped
1/8 cup sweet red pepper cut into strips
1/8 cup sweet green pepper cut into strips
1/4 cup cilantro, chopped
1/2 cup walnuts pieces
A few fresh mint loeaves, chopped
3 Tbsp. sweet paprika powder
1 tsp.onion powder
1/2 tsp. garlic powder
Salt to taste
1 cup cornstarch
3/4 cup tapioca
1/2 cup water
Olive oil

In a food processor or blender process all the vegetables, the nuts and herbs with as little of the water as possible. Scrape the paste into a bowl and add the rest of the ingredients and the rest of the water,
mixing well. Put 1 1/2 Tbsp. olive oil in skillet and drop the mixture into it by large tablespoonfuls and cook, moving it constantly do that it won't burn, until the mixture begins to congeal and set. When it does, transfer into an oiled baking dish and
finish cooking in the oven at 400° F until the "meat" is golden brown.
Enjoy!

Reaching the Mountain Top
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Apple, Banana, Fig, Raisin, Strawberry Gluten Free Breakfast Pudding

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Breakfast puddings are very easy to make and at times when fruit is abundant, they are really, really special. But you can make this pudding any time of the yer, in winter you can have it hot in summer, at room temperature or even cold. This one is delicious, hope you enjoy it as much as it has been enjoyed over here!

1 ripe banana, mashed
1 small apple, peeled and thinly sliced
3 to 4 dried figs, sliced
1/8 cup dark raisins
1 Tbsp. coconut oil
About 1 cup plain soy, rice or almond milk
1 tsp. vanilla
4 Tsp. all fruit natural strawberry jam
1/4 cup brown or date sugar
Pinch of salt
2 Tbsp. tapioca flour
2 Tbsp. cornastarch
4 Tbsp. slivered almonds


In a bowl, process your fruit (peel, slice, mash). Grease lightly a baking pan (I use a 1 pound loaf pan, 8 1/2" x 4 1/2") and set it aside.
Mix all your dry ingredints well. Combine the milk with the vanilla, the coconut oil, the jam and the sugar. Add to the fruit and mix well. Add the rest of the ingredients and combine well.
Scoop into the prepared pan. Bake at 400º F for 30 minutes. Let cool before you dig in.
Delicious! Enjoy.


Reaching the Mountain Top
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Gluten Free Vegan Breakfast Baked Pudding

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We are getting more and more gluten free in our vegan diet. One of the things that is always something to be tackled is a bread substitute!
This an other puddings have been an easy, quick and delicious way to make a bread substitute that will fit the bill.
You can have it cold or hot or at room temperature. We usually top them with homemade compote or jelly. You can use a dollop of vegan
sour cream or yogurt or drizzel it with melted chocolate or carob or anything else you like.
In the photo you see that I dropped spoonfuls of fruit compote on top of the baking pudding midway, for flavor and to decorate it, that is optional.

2 very ripe bananas, mashed
1/4 cup thawed frozen strawberries, mashed, but leaving pieces of fruit (do not puree)
4 Tablesponfuls of fresh blackberries,  mashed, but leaving pieces of fruit (do not puree)
1/4 cup pineapple chunks, mashed, but leaving pieces of fruit (do not puree)
4 Tbsp. raisins
1 1/4 cup grape juice
1 tsp. vanilla
1/8 tsp. cinnamon
1/2 cup brown sugar
2 Tbsp. cornstarch
2 Tbsp. tapioca flour

In a bowl, mash the bananas, and only half mash the other fruit, except the raisins. Add the rest of the ingredients, mixing well to avoid lumps.
Scrape into a baking dish and bake at 400º F for 20 to 30 minutes.

Yield: Small portions, serves 4, medium-sized portions, serves 2.




Breathed Out of Human Hearts
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Vegan Gluten-free Meatlets

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These are really savory and so delicious that you won't miss the wheat! When you put them on the cookie sheet, try to pile up the mixture so that the Meatlets will be a bit thick and not too thin, so that they will be chewier.
You can serve them as is as a side, use them as inserts for sandwiches and wraps, top them with sauce or gravy and slice them into strips and toss them into a tofu skillet. Enjoy!

1 1/2 cup brown rice (cooked
1 1/2 cup white rice (cooked)
3/4 cup tapioca powder
1/4 cup cornstarch
1/4 cup potato starch
2 medium potatoes
1 cup celery, sliced
1 tomato
1 cup carrot, chopped
1/4 cup red Bell or sweet pepper, cut in strips
1/4 cup green Bell or sweet pepper, cut in strips
1/2 cup walnuts, chopped
1/4 cup cilantro finely chopped
2 1/2 Tbsp. sweet paprika powder
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder or to taste
1 tsp. vegan Chicken Style Seasoning
1 tsp. Olive oil plus more
1/2 cup water


In a food processor or blender process 1 cup of brown rice, 1 cup of white rice, with all the seasonings, vegetables and the nuts, except the oil, till you have a smooth cream.
Scrape into a bowl and add 1/2 cup brown rice, 1/2 cup white rice and the oil and mix thoroughly. In a cookie sheet oiled with olive oil, drop the mixture by large tablespoonfuls and
bake at 400º F until golden brown on both sides, turning once.

Yield: Approximately 14 or more, if made smaller.
Note- If you want them to be firmer, add 1 Tbsp. Xantham gum to the mixture,

Enjoy!


Encouraging Promises!


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Savory Vegan Cauliflower Cream Soup

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Easy and tasty, classic Delicioso style. Add some crusty bread and you will have something satisfying and relatively fast to make.

1 head cauliflower
1/4 sweet green pepper, chopped
1/4 sweet red pepper, chopped
1/2 cup tofu, drained and chopped
4 cups water
2 cups plain soy or plain almond or rice milk
Salt to taste
1 tbsp. olive oil
2 tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. vegan chicken Style Seasoning


Place all ingredients, except oil in a pan and cook will veggies are soft but not soggy. Pour into a blend or food processor and blend. Drizzle some olive oil on top when you serve.

Yield: Serves 2




Bible Universe: Explore!
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Vegan Cheesy Vegetable Soup

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When you are looking for something to hearty, warm, delicious and easy, this soup just hits the spot! Add your favorite peasant bread and you are set!

Soup Base-
7 cups water
1 cup sweet red pepper cut in strips
3/4 cup tofu (rinsed, drained and cubed)
4 Tbsp. cornstarch
1 Tbsp. onion powder
1 tsp. garlic powder
4 Tbsp. sweet paprika powder
Salt to taste
1 Tbsp. Vegan Chicken Seasoning
1 Tbsp. virgin olive oil


Put all of the ingredients of the Base except the olive oil in a pot, with only half of the water and cook until the cheese thickens, stirring constantly so that the soup will not stick and burn. When the cheese is done, add the rest of the water and the
vegetables:

1 cup frozen mixed vegatables (thawed)
1 1/2 cup fresh cauliflower florets, sliced in half
1 cup fresh asparagus, chopped
1 cup fresh broccoli, chopped
Pasta of your liking (noodles, penne, whichever you prefer, this is optional)

Continue to cook the soup until the vegetables are tender and pasta is al dente.


Serve with crusty whole grain bread or with seasoned oven baked poatoes.
Enjoy!


The Sunshine of the Soul...
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Scalloped Sweet Potatoes With a New Twist

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We loved our scalloped potatoes but we decided to try making scalloped sweet potatoes and it is a wonderful combination of savory and sweet that is very pleasing to the palate. Hope you enjoy it as much as we did!

2 medium sweet potatoes (not yams)
1/2 block tofu, drained and cubed
1/2 cup raw, sliced almonds
1/4 cup toasted hazelnuts or macademias (for a more nutty flavor, you can use 1/4 olive oil + 2 Tbsp. macademia oil)
1 1/2 tsp. onion powder (make it 1 tsp. if you are not a great onion lover. If you are a great onion lover you can go up to 1 1/2 Tbsp. for a zesty dish!)
1/2 tsp. garlic powder (1 tsp. if you like it zesty)
Salt to taste
2 cups soy milk, plain
1 1/2 cups water
3 Tbsp. cornstarch
1/2 cup olive oil


In a food processor or blender, process the tofu, the almonds, the milk, the cornstarch, the seasonings, and the water, till you have a smooth cream.
Pour into a large baking dish and add the sweet potatoes. You must cover the sweet potatoes with the liquid. If the liquid you have does not cover the sweet potatoes, add a bit more
water and adjust seasonings. Pour the olive oil on top of the mixture and combine.
Bake at 400º F for 1 and a half hours or until potatoes are golden brown.

Serves 2

Add some vegan sausages or patties and a great salad and you have a very tasty meal!
Note- You can also add the sausage slices to the dish itself for a scrumptious variation.


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