Tag Archives: gluten free

Day 57

Vegan eggplant wild rice burgers

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4 slices of GF bread for making bread crumbs
2 eggplants roasted
1 cup wild rice boiled
1 shallot finely chopped
1 large garlic clove crushed
100 g smoked tofu crumbled
1 cup shredded jalapeño pepper soy cheese
3 tbs fresh chopped parsley
Cayenne pepper
Salt
Pepper
Sesame seeds

First I dried out some GF bread in a preheated 200F for about 30 min.

I roasted the eggplant.

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I peeled it and let it drain for about 1hr. Then I finely chopped it.

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I boiled the wild rice and let it cool completely. In a large bowl, I put the eggplant, added the wild rice, crumbled tofu, cheese, shallot, garlic, parsley and half of the bread crumbs. Mixed it well and started forming the burgers.

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On a plate a put the rest of bread crumbs and added salt, pepper and some cayenne pepper and sesame seeds.

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I ran each burger through the bread crumb mix. I let the burgers cool down in the refrigerator for an hour before I cooked them. I used a griddle to cook mine.

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I also made a spicy sauce to go with the burgers.

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Vegenaise
Sriracha sauce
Mustard
Horse radish

I didn’t really use specific quantities. I mixed little by little until I got it perfect to my taste.

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Day 35

Vegan GF Green Bean Casserole

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This casserole is one of my favorite dishes and I figured out how to make it vegan GF.

2 cans green beans drained
12 oz shimeji mushrooms
1 small onion chopped
3 garlic cloves finely chopped
2 Tbs vegan buttery spread
2 Tbs tapioca flour
1/4 cup soy creamer
1cup vegetable broth
1/2 cup fried onions

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First I made creamed mushrooms. I sautéed onion and garlic in vegan buttery spread until it became glassy. I added the mushrooms and let it cook for few more minutes.

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I added salt and pepper at this point.

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I added the  tapioca flour

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And little by little the soy creamer and about 1 cup vegetable broth. I mixed it continuously until it became smooth and creamy. This could be eaten just like this! Yummy!

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I mixed the green beans with the creamed mushrooms and put them in a preheated oven at 350F for 25 min.

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I added the fried onions and let it cook for another 5 min.

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I couldn’t tell the difference from a regular green bean casserole!

I also made a potato salad

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2 Boiled potatoes
5 Green onions
2 large dill pickles
1/2 cup kalamata olives
1 Tbs olive oil
White wine vinegar
Salt and pepper

Super easy potato salad! I mixed all the ingredients together, have it warm or cold, it’s just as good!

Day 32

Today I made Roasted Vegetables Quinoa Pasta

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This is a wonderful Gluten Free vegan pasta dish. I could eat this every day!

I used quinoa fusilli, carrots, parsnip, onion, green, orange and red bell peppers. I cut all the vegetables in long strips and put them in a large roasting pan.

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I sprinkled some olive oil, salt and pepper and give them all a toss.

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I put the roasting pan in a preheated oven at 450F for about 30 min.

Meanwhile I cooked the fusilli, and in a frying pan I sauteed chopped garlic and sun-dried tomatoes.  After 2 minutes I added some kalamata olives.

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Took the vegetables out of the oven and added them to the frying pan.

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I drained the pasta, put it on top of the veggies and added the fresh spinach and few basil leaves and give them all a toss. Salt, pepper and red hot pepper flakes.

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Day 27

Vegan Gluten Free Lasagna

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I wanted some kind of white cheesy sauce for this lasagna. I didn’t use a recipe so I just went with it, using the principles of making a béchamel sauce.

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2 Tbs vegan buttery taste spread
3 Tbs GF all purpose flour
1 Tbs cashew butter
2 cloves of garlic crushed
2 cups almond milk
2 Tbs nutritional yeast
1 dash of nutmeg
Salt, pepper, crushed red pepper

I sautéed the garlic in the spread for few minutes.

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I added the cashew butter, stirring constantly until it completely melted.

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Next was the flour. As soon as the flour was incorporated in the ‘butter”, I switched to a whisk and started to add the almond milk, little by little.

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When it became a smooth sauce i added the nutritional yeast, salt, pepper and red pepper flakes.

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For the filling I sautéed sun dried tomatoes in olive oil and about 3 cups of chopped mushrooms.
I peeled a big eggplant and sliced it 1/2 inch thick.

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Sprayed the slices with olive oil and grilled them.

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I layered tomato pasta sauce, eggplant, white sauce, mushrooms. I finished with layering white sauce on top of last row of eggplant. Few slices of tomatoes on top of that. Baked it in preheated oven at 350F for 35 min.

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Day Seven

ONE WEEK VEGAN GLUTEN FREE!

Mango Deliciousness
Mango Deliciousness

Fresh mango, pineapple, banana and coconut water!

Learned this from Martha Stewart
Learned this from Martha Stewart

For dinner I made zucchini spaghetti using The Spiralizer!

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For sauce, I sautéed mushrooms, one chopped onion, 4 chopped garlic cloves in 1 TBS of light olive oil.

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I roasted an acorn squash for 45 min in the oven at 350F.

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I peeled and roughly chopped a sweet potato and boiled it until tender. I puréed the cooked potato and the acorn squash flesh in the Vitamix with half cup coconut water and 3 TBS soy creamer. I added the purée to the mushrooms.

The zucchini I sautéed in 1 TBS of coconut oil for 3 minutes and then added them to the sauce with salt, pepper, and oregano.

Sweet Potato Chips to add some texture
Sweet Potato Chips to add some texture