Gluten Free, Vegan Gingerbread Cake

image & recipe @http://www.yummly.com/recipe/external/Gluten-free-vegan-gingerbread-307895

Adapted from Joy of Cooking's Applesauce Gingerbread.

Makes one 8x8 cake.

Ingredients:

• 2 tablespoons ground flax seeds
• 6 tablespoons warm water
• 5/6 cup (100 grams) millet flour
• 5/6 cup (100 grams) teff flour
• 1/3 cup (50 grams) potato starch (not flour)
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2/3 cup coconut palm sugar
• 1/2 cup unsulfured molasses
• 1/3 cup coconut oil
• 1 cup unsweetened applesauce

Method:

1. Preheat oven to 350°F. Grease an 8x8-inch pan or line it with parchment paper.
2. In a small bowl, stir together the flax and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes.
3. Sift the dry ingredients (except the coconut palm sugar) into a large mixing bowl.
4. In another mixing bowl, combine the coconut palm sugar, molasses, coconut oil, applesauce, and flax mixture; whisk until well blended. Add to the dry ingredients and stir to blend.
5. Pour the batter into the prepared pan. Bake until set in the middle and a tester comes out clean, about 35 minutes. Cool in pan on rack until cake is cool enough to handle, then turn out.

Best eaten the same day. Refrigerate leftovers.

Gluten Free Potato Gnocchi

Active time: 1 hour

Total time: 2 hours

Serves: 4-6 people

image & recipe @http://www.yummly.com/recipe/external/Gluten-Free-Potato-Gnocchi-Serious-Eats-296416

Ingredients:

• 2 pounds russet potatoes, washed
• 1 cup white rice flour
• 1/2 cup sweet rice flour
• 2 large eggs
• Kosher salt

Method:

1.   Adjust oven rack to center middle position and preheat oven to 400°F. Pierce potatoes a few times with a knife and place on a baking sheet. Roast until tender, about one hour. Remove potatoes from oven and allow to cool.
2. .  Whisk together white rice flour and sweet rice flour. Using the flour mixture, flour your counter. Peel the potatoes and pass through a potato ricer onto the counter. Whisk together eggs and 1 teaspoon salt. Pour over the potatoes. Work the egg mixture into the potatoes with a bench scrapper or fork until potatoes begin to hold together. Mixture will be sticky.
3. . Work one cup of the flour mixture into the potato mixture. Start by working the flour into the potato mixture with a bench scrapper or fork. As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated. The dough should be firm and not sticky. If it is, add the remaining flour mixture, about 1/4 cup at a time. (You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)
4. . Divide the dough into quarters. Then, as you work with it, cut each quarter in half. Cover remaining dough with a damp paper towel. Roll out each dough eighth into a log. Cut into bite-size pieces. Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
5. Transfer shaped gnocchi to a lightly white rice-floured baking sheet. Shaped gnocchi can either be frozen or cooked right away.
6. To Freeze: Place baking sheet filled with gnocchi in the freezer. Once the gnocchi are frozen, transfer to a plastic freezer bag. Gnocchi may be frozen for up to two months. Cook as directed below. 

To Cook: Boil a large pot of salted water. Cook half the fresh or frozen gnocchi in the boiling water until they float, about four minutes. (Taste one gnocchi to ensure it is cooked through). Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. Repeat with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.

Crispy Roasted Chickpeas

image & recipe @yummly.com

Ingredients:

• One 450ml can garbanzo beans (15 oz)
• 1 1/2 tablespoons olive oil
• Salt
• Spice blend of your choice

Method:

1. Preheat oven to 200'C (400'F).

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Vegan Fluffy Buttercream Frosting Recipe

Total time: 8 mins

Makes:  4 cups

image & recipe @yummly.com

Ingredients:

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

Method:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:
Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O's. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

Almond Breeze Vegan Rice Pudding

image & recipe @yummly.com

Ingredients:

• 1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding)
• 1/3 cup sugar
• 1 vanilla bean, seeded and scraped
• 7 cups Almond Breeze, vanilla or unsweetened
• pinch of sea salt
• berries

Method:

1. Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk.
2. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.
3. After 25 minutes, the rice pudding will be thick and creamy.
4. Let cool, and stir in the last cup of milk. Remove vanilla bean and spoon into a pretty glass. Garnish with fresh berries, or a spoonful of preserves.

Basic Raw Vegan Mayonnaise

Total time: 1hr

Makes : 1 2/3 cups

image & recipe @chow.com

INGREDIENTS:

• 1 cup organic raw cashews soaked for 2 hours
• 1/4 cup cold pressed extra virgin olive oil
• 1/4 cup raw cauliflower
• 1/2 cup filtered water
• 3 Tbsp lemon juice or more to taste
• 1 tsp mustard
• 1 tsp agave nectar
• 1 tsp apple cider vinegar
• Tiny 1/2 pinch of Celtic sea salt or more to taste

METHOD:

1. Put the cashews and cauliflower in the blender, and add the water until combined well.
2. Slowly add the oil in one steady stream, and process until thick and creamy.
3. Place the rest of the ingredients into the blender to taste, and process until smooth.
4. Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
5. **Please note – you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

Garlic Dill Pickles Recipe

Active Time: 10mins

Total time: 1hr, 25mins

image & recipe @chow.com

INGREDIENTS

• 2 pounds pickling cucumbers, such as Kirby, scrubbed
• 4 cups water
• 2 tablespoons distilled white vinegar
• 1/4 cup kosher salt
• 2 tablespoons sliced garlic
• 2 tablespoons coarsely chopped fresh dill
• 1 tablespoon brown or yellow mustard seeds
• 1 bay leaf

INSTRUCTIONS

1. Chill the cucumbers in the refrigerator for at least 30 minutes and up to overnight.
2. Combine water, vinegar, and salt in a medium nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the salt has dissolved, about 3 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
3. Transfer chilled cucumbers to a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour cooled water-vinegar mixture over the cucumbers. Place a plate or other weight on top of the cucumbers to completely submerge them in the liquid. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 3 to 4 days. Refrigerate the pickles in a tightly covered jar for up to 1 week.

Black-Eyed Pea Vegan Burgers

Total time:  45mins

Makes: 4 burgers

image & recipe @yummly.com

"A veggie burger shouldn’t taste like a science experiment gone wrong. Mushrooms and black-eyed peas give these vegan burgers the right moisture and density, plus bold natural flavours. Top your burger with ketchup, vegan mayonnaise, caramelised onions, sliced tomatoes, or dill pickles." 

What to buy: Tamari is wheat-free soy sauce; it can be found in gourmet groceries and Asian markets. If you have a hard time finding it, you can use slightly saltier soy sauce instead.

Ingredients:

• 3 tablespoons vegetable oil
• 6 medium cremini mushrooms (about 4 ounces), cleaned, stemmed, and sliced 1/4 inch thick
• Kosher salt
• Freshly ground black pepper
• 1 medium shallot, finely chopped (about 2 tablespoons)
• 1 medium garlic clove, minced
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 medium scallion, thinly sliced (white and light green parts only)
• 2 tablespoons finely chopped fresh cilantro leaves and stems
• 1/2 teaspoon tamari, plus more as needed
• 1/4 teaspoon Tabasco Sauce, plus more as needed
• 4 toasted vegan ciabatta or burger rolls, for serving

Method:

1. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, about 2 to 3 minutes. Add the shallot and garlic and cook until fragrant and softened, about 2 minutes. Transfer the mushroom mixture to a small bowl and wipe the pan clean with paper towels; set aside.
2. Place the peas in a large bowl and mash with the back of a spoon or a potato masher, leaving a few of the peas intact. Add the mushroom mixture, scallion, cilantro, tamari, and Tabasco and mix until combined. Taste and season with more salt, pepper, tamari, and Tabasco as needed. Using your hands, form the mixture into 4 (3-inch-wide) patties (about 1/3 cup each).
3. Heat the remaining 2 tablespoons oil in the reserved frying pan over medium-high heat until shimmering. Add the patties and fry until the outsides are browned, about 5 to 6 minutes per side. Serve on toasted ciabatta or burger rolls with your favorite toppings.

Real Spanish omelette, Vegetarian

image & recipe @bbcgoodfood.com

                                Nutrition: 

Ingredients:

• 500g new potatoes
• 1 onion, preferably white
• 150ml extra-virgin olive oil
• 3 tbsp chopped flatleaf parsley

Method:

1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Pide with feta & spinach

Prep: 15 mins

Cook: 30 mins

image & recipe @bbcgoodfood.com

Ingredients

• 200g pizza dough mix or ciabetta dough mix
• 1 onion, sliced
• 2 roasted peppers from a jar, sliced
• 1 garlic clove, crushed
• 200g spinach, washed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 100g feta cheese, crumbles

Method:

1. Heat the oven to 180'C (200'C fan / gas 6). Make up the dough following pack instructions then divide into 4.
2. Cook the onion in a little oil until caramelised then add the pepper and garlic. Tip the spinach in the pan and stir until wilted, then mix in the spices and season.
3. Roll the dough out into 4 elongated rugby ball shapes and divide the filling between them, leaving a 2cm border. Sprinkle the feta over the top. Fold over the long edges of each pied to make a ridge then twist at the ends. Bake for 20-25 minutes until the dough is crisp and golden.