Tag: gluten free

Gluten Free Vegan Peanut Butter Waffles

Gluten Free Vegan Peanut Butter Waffles

Makes 8-10 Big Waffles INGREDIENTS: 2 Flax Eggs (2 tablespoons flax meal + 5 tablespoons water) 2 Ripe Bananas 1/2 cup Peanut Butter (no added salt or sugar if possible!) 2 teaspoons Baking Powder 1/2 teaspoon Salt 1 3/4 cup Unsweetened Almond or Soy Milk 

Vegan “Clam” Chowder

Vegan “Clam” Chowder

Makes 8-10 servings INGREDIENTS: 2 tablespoons Vegan Butter 3 Leeks, thinly sliced (white and light green portions) 1 cup carrots, chopped 1 cup celery, chopped 1 cup bell pepper 6 cups of Potatoes, peeled and chopped 5-6 cups Vegetable Broth 1 14oz can of Hearts 

Vegan Carbonara

Vegan Carbonara

INGREDIENTS:

  • 16oz Spaghetti of choice
  • 5-6 Sundried Tomatoes
  • 2 cups sliced Shitake Mushrooms
  • 3 tablespoons Low-Sodium Tamari
  • 2 tablespoons Ume Plum Vinegar (or additional 1 tablespoon of Tamari)
  • 2 tablespoons Maple syrup
  • 1 tablespoon Olive Oil
  • 2 teaspoons Liquid Smoke (Colgin is preferable)
  • 1/2 teaspoon Paprika
  • 3/4 cup Raw Cashews
  • 3/4 cup Just Egg
  • 3/4 cup Reserved Pasta Water
  • 2 tablespoons Nutritional Yeast
  • 2 tablespoons Chickpea Miso Paste (or 1.5 tablespoons Yellow or White Miso)
  • 1 Garlic Clove
  • Salt and Pepper to taste
  • 1 10oz bag Frozen Peas (allow to thaw if you have time)

INSTRUCTIONS:

  1. If you are using dried sundried tomatoes, place in bowl and cover with boiling water. Let soak for 20-30 minutes, until softened. If using tomatoes in oil, proceed to thinly slicing them.
  2. In another bowl, cover cashews with boiling water and let soak for 10-15 minutes. Drain and rinse.
  3. Cook spaghetti according to instructions on the package, leaving slightly al dente, as they will cook a little bit in the sauce. Reserve 3/4 cup of pasta water, and drain and rinse pasta.
  4. Whisk together tamari, ume plum vinegar, maple syrup, olive oil, and paprika in a small bowl and set aside.
  5. Slice shitake mushrooms and saute in skillet with 1 tablespoon of oil over medium. Saute until they begin to brown. Add tomatoes and tamari mixture and continue cooking for another 3-5 minutes or until liquid is completely reduced. Set aside.
  6. In a blender, add cashews, Just Egg, pasta water, nutritional yeast, miso paste, and garlic clove. Blend on high until no chunks remain and mixture is steaming (about 4-6 minutes).
  7. In the pot used to cook pasta, add 1 tablespoon of butter and heat over medium high. Once the pot is hot, add the peas and cook for 4-5 minutes until cooked through. Turn down to medium low.
  8. Add sauce to the pot and toss in pasta. Thoroughly coat the pasta in the sauce and allow to cook for 2-3 minutes.
  9. Serve pasta with mushroom and tomatoes on top.
Peanut Butter Donuts

Peanut Butter Donuts

Makes 12 donuts INGREDIENTS: 1 1/4 cup Milk Alternative (I used Almond Milk) 1 tablespoon Apple Cider Vinegar (or white) 1/2 cup Peanut Butter (salt and sugar free if possible) 1/2 cup Maple Syrup 1/2 cup Applesauce 1 1/2 teaspoon Vanilla 2 cups GF Flour 

Vegan Lasagna Spaghetti

Vegan Lasagna Spaghetti

Can’t decide between spaghetti and lasagna? Don’t have time to spend on a big lasagna? This is a great option when you don’t have time for prep, but are craving comfort food. INGREDIENTS: 1 Butternut Squash (1-2 pounds) 2 Zucchini Squash 2 Yellow Squash 1 

Chocolate Peppermint Donuts

Chocolate Peppermint Donuts

It is still winter, y’all! Even if it were spring, I would still eat these delicious donuts! It is definitely worth trying!

This recipe makes 12 donuts.

Donut Ingredients:

  • 1/4 cup Aquafaba (chickpea brine – AKA the strained liquid out of a can of chickpeas)
  • 3/4 cup Almond Milk
  • 2 tablespoons Avocado oil
  • 1/2 cup Applesauce
  • 1/4 cup Date Syrup
  • 1/4 cup + 1 tablespoon Coconut Sugar
  • 1 1/2 teaspoons Vanilla
  • 1/4 tsp Salt
  • 3/4 cup Cacao Powder
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Oat Flour
  • 1 cup + 2 tablespoon Gluten Free Flour

Glaze Ingredients:

  • 2 ounces dark chocolate (70% is perfect!)
  • 1 tablespoon coconut oil
  • 1 tablespoon cacao powder
  • 1 teaspoon peppermint extract

INSTRUCTIONS

  1. Preheat oven to 350F
  2. Grease 2 6-hole donut pans and set aside
  3. Sift salt, cacao powder, baking powder, baking soda, oat flour, and gluten free flour in small bowl and set aside.
  4. Mix almond milk, avocado oil, applesauce, date syrup, coconut sugar, and vanilla in a large bowl. Whisk until fully combined.
  5. Beat aquafaba in a small bowl until stiff peaks form. Set aside.
  6. Add dry ingredients to almond milk mixture and stir gently until combined. Add aquafaba and fold in.*
  7. Pour mixture into piping bag (or use a ziploc bag and snip off the end) and pipe mixture into donut pans.
  8. Bake for 16-20 minutes until spongy. Insert a toothpick and check to make sure it comes out clean. Let them sit in the pan for 1 minute, then flip them over onto a rack to finish cooling.
  9. While the donuts are cooling, make the glaze. Melt chocolate and coconut oil on the stove or in microwave until completely melted. Add cacao powder and peppermint extract.
  10. Dip donuts in the melted chocolate mixture, top with bits of candy cane or sprinkles.

*If needed, add additional tablespoon or two of flour. I have learned that the brand of gluten free flour you use might require that, as you don’t want the mixture too loose to pipe into a pan.

Welcome to Vette City!

Welcome to Vette City!

My name is Alex. I am starting this website with the hopes that it might help people who are looking for gluten free, vegan options. The recipes I share are ones I share with my friends and family and have been tested and retested. That