Succulent Gluten Free Steaks

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We have been discovering the wonderful taste of  gluten free cooking and coming up with some recipes share with you. Here is our latest, enjoy!

1 cup brown rice, cooked
1 tomato
1 cup, raw asparagus
1/2 cup peeled, chopped carrots
3/4 cup celery, chopped
1 1/2 cup potato flakes
1/2 cup walnuts pieces
3 Tbsp. sweet paprika powder
1 cup tapioca flour
1 cup cornstarch
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1 cup water

Put all ingredients in the blender with the water and process till smooth.
Scrape into a bowl, let it rest for about 10 minutes and then drop by large tablespoonfuls into a barely oiled,
hot skillet, let set before flipping. Cook till golden on both sides.

Approximate yield: 10 of good size, more if smaller.

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Gluten Free Savory Garden Steaks

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Since one member of our household has had to go gluten free we have been trying to come up with tasty alternatives to gluten-loaded vegan fare and some have been great and some not so great. It has been an interesting learning adventure. These steals are easy to make and super tasty.

2 boiled potatoes, peeled and chopped
1 tomato, chopped
1 cup asparagus, cooked
1 cup shredded carrots
1 cup brown rice cooked
1/4 cup chopped celery
1/2 cup walnut pieces
1 1/2 cup cornstarch
1 1/2 cup tapioca flour
Salt to taste
2 Tbsp sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. vegan Chicken Seasoning
Olive oil to cook with

In a blender, with very little water, process the tomato, potato, asparagus, carrot, celery brown rice, walnut pieces, until smooth.
Scrape into a bowl and add the seasonings, adding barely enough water to form a firm dough.
Drop by large spoonfuls into a hot skillet barely painted with olive oil and cook till golden on both sides, do not flip until edges have set.

Yield depends on the size of steaks.


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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.

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,


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

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