Savory Buckwheat Gluten Free Vegan Meat

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This is a super easy gluten free meat substitute. Once you make it, you can eat it as is in sandwiches or you can drop it into pasta sauce, just long enough for it to absorb some of the moisture and have it as a side with rice, potatoes, yams or whatever you like, you can also put it in a skillet with peppers, onion rings, chopped tomatoes and whatever you like and just heat it up until it absorbs the flavors and use it to top just about anything you are having. Enjoy!

1 cup buckwheat (not the flour but the grain) soak in 1 cup of water for at least 1 hour
You will notice that without having to cook it the grain will expand and have like a little bit of foam all around it.
Scoop into a blender and process it with 1/2 cup sliced raw almonds till smooth.
Scrape into a bowl and let it rest for at least 1 more hour. Preheat your oven at 350º F.
Then, add:
1 Tbsp. sweet paprika powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. coriander powder
1 tsp. Vegan Chicken-Style Seasoning
Salt to taste
1 tsp. olive oil
Mix well.
Oil a loaf pan Scoop the mixture into the pan, evening the top. Raise the oven temperature to 400º F and bake for 40 to 1 hour.
Let cool before slicing or cubing.

Serves 2 or 4 people depending on size of serving slices.

Bible Universe
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Roasted Squash Soup (Vegan)

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There is nothing like a good, savory, hearty soup on a cold day! This one is perfect, so tasty and satisfying that you will make it again and again.

1 medium Kabocha squash
1 large carrot, peeled and sliced
1 cup gluten free brown rice penne (or pasta of your choice)
5 medium red potatoes, peeled and cubed
2 celery sticks, sliced
A handful of fresh parsley
1 tsp. vegan Chicken-Style Seasoning
About 1 cup of chopped cabbage
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sweet paprika powder
Salt to taste
Olive oil (optional)

Peel and cut your vegetables, set aside. Place the squash in the oven and roast it at 450 F for about 45 mins. Take out of the oven and let it cool a little bit, cut it into pieces, peel and seed it.
Put it in a food processor or blender and process with just enough water to make a cream. Scrape into a large pot. Drop your vegetables (except the cabbage) into the pot and the seasonings.
Cook until the seasonings begin to get soft. Add the cabbage and the pasta and cook until the cabbage is just tender and the pasta is al dente. If you wish, spritz on it a little bit of extra virgin olive oil before serving.

Serve with crusty bread.


1/4 cup brown rice
4 medium red potatoes, peeled and quartered
1 can Cannellini white beans
1/4 cup brown rice pasta
1 carrot, peeled and sliced

Prepare the soup above, but without adding the pasta
Let cool a bit and pour into a blender or food processor, blend until smooth. Put back into the pot. Add the rice, the potatoes, the carrot, and the beans and cook till the vegetables begin to be soft, add the pasta and cook for
10 more minutes.

This makes a fabulously tasty Minestra that you can have with crusty bread.
Personally, we like it with slices of avocado, but it's all up to you.

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Vegan Gluten-Free Potato Bake

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5 red potatoes (2 small and 3 large ones), peeled and cut into small pieces
1 tsp. aluminum-free baking powder
1 tsp. aluminum-free baking soda
1 cup sweet rice flour
1 Tbsp. tapioca powder
1 Tbsp. cornstarch
1 tsp. salt or to taste
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. vegan Chicken-style Seasoning
1/4 cup toasted cashews
1/4 cup sliced raw almonds
2  cups of water
1 Tbsp. olive oil

Preheat oven at 450 F°. In a blender process the almonds and the cashews with the water to turn them into milk. Pour into a mixing bowl. Mix in the olive oil. In another bowl, mix all the dry ingredients thoroughly.  Incorporate into the wet mixture, making sure you have no lumps.
Grease a loaf baking dish, put your potatoes in it and pour the milk mixture over it. Bake for an hour.

Yield: If used for a full meal with a salad and a side of vegan sausage or meatlets (check out our meat subs, we have plenty), it serves 2, if only portions are added to a meal with baked beans and the meatlets, for example, it serves 4.
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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.

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