Gluten free Baked Avocado Fries with Spicy Cashew Mayo (Vegan)

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I decided to pick up a ton of avocados so I wanted to get creative with them beyond guacamole. This recipe is super easy and quick. I added a side of spicy cashew mayo for dipping.

Tip of the day.
Plant that avocado seed in your belly!

An avocado seed holds 70% of the avocados nutritional benefit. It has antioxidants that regulate intestinal function, even shown to prevent tumor growth. It also includes polyphenols that are associated with green tea.

Avocado has more soluble fiber, making it a top fiber provider.

The oil within the avocado helps up the amount of collagen in our skin keeping it young and wrinkle free as well as adding shine to our hair.

It’s also packed with vitamin c.

Directions for avocado seed:
and dehydrate at 115° for about 2 to 3 hours. Then chop up the seed and grind in a high speed blender into a powder. You can add the seed to smoothies, sauces, or soups.

Ingredients for avocado fries:
1 ripe avocado
1/2 cup gluten free bread crumbs ( seasoned with 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon sea salt, 1 1/2 teaspoon Italian seasoning, 3 tablespoons hemp hearts)

Ingredients for spicy cashew mayo:
1 cup cashews
1/2 cup almond milk
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons apple cider vinegar
1/4 teaspoon sea salt
1/2 tablespoon dijon mustard
1 tablespoon Sriracha
Few dashes cayenne pepper

Directions for fries :
Simply roll the avocado in the bread crumbs and add to a baking sheet. Bake for 15 minutes at 350°.

Directions for spicy cashew mayo:
Add all ingredients to high speed blender.

Enjoy!

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Spicy Roasted Curried Chickpeas on a Gluten free Flatbread ( vegan)

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I have a new addiction which is homemade gluten free flat bread. I’ve been making it so often and it’s super easy. I made a chickpea wrap today by seasoning and roasting chickpeas and topping it with a spicy cashew mayo.

Preparing plant based food is really a lot of fun, plus is cruelty free what’s better than that?

Ingredients for chickpeas:
1/2 cup chickpeas
1 teaspoon curry powder
1 teaspoon tumeric
1/4 teaspoon cayenne pepper

Directions:
Coat chickpeas I’m seasoning and bake for 10 minutes at 350°

Ingredients for flatbread:
1/2 cup buckwheat flour ( simply grind buckwheat in high speed blender)
1/2 cup tapioca flour
1 teaspoon onion powder
1 teaspoon garlic powder
Few dashes of black pepper
1/4 teaspoon sea salt
1/2 cup water

Directions:
Add all ingredients to a mixing bowl stir well. Then heat a pan adding non stick cooking spray I use coconut oil spray. Pour batter onto pan and spread with a spoon to thin out. Cook like you would a pancake flip and cook. Then place on a baking sheet and bake for 10 minutes.

Ingredients for spicy mayo:
1/2 cup cashews ( soaked for at least 30 minutes)
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 tablespoon dijon mustard
2 teaspoons apple cider vinegar
1/4 teaspoon sea salt
1/4 cup water

Directions:
Blend ingredients in high speed blender add more water if needed.

Enjoy!

Curried Chickpea and Corn Burgers on Gluten Free Flatbread Buns

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I tend to make a massive amount of fresh chickpeas only having one recipe in my mind, then I just open my fridge and freezer and come up with recipe. These are super easy to make and packed with good nutrition.

Following a plant based diet really made me learn to cook. With my healing journey I’m on I knew I needed to be able to cook all my food, and I’m truly grateful I’m a natural born chef. I honestly don’t know what I’m doing isn’t just get an idea and go with it and hope for the best. I only epically failed 3 or 4 times over the past 2 years of cooking experiments.

Ingredients for chickpea burgers:
1 cup chickpeas
1 cup organic sweet corn ( I used frozen)
Handful of fresh spinach
1 teaspoon tumeric
1 teaspoon curry powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 /2 cup gluten free bread crumbs ( seasoned with 3 tablespoons hemp hearts, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon sea salt)
This is binded with a flax seed egg which is simply 1 tablespoon flax seed powder mixed with 3 tablespoons water

Combine the seasoning with the chickpeas and corn in food processor or high speed blender. ( I’m waiting on my new food processor to be delivered so I used my vitamix.) Blend until all ingredients are combined. Transfer mixture to a mixing bowl and chop up the spinach and add to the bowl then add in bread crumbs and flax seed egg and mix with hands. Form into burgers should make 3 burgers. Bake at 350° for 20 minutes flipping 10 minutes into baking.

Gluten free flat bread recipe :
1/2 cup buckwheat flour ( simply grind buckwheat in high speed blender into a flour)
1/2 cup tapioca flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon sea salt
Two pinches of black pepper

Directions
Combine all ingredients in a mixing bowl. I sprayed my pan with coconut oil baking spray. Cook like you would pancakes. Then place on a baking tray and bake for 10 minutes.

Spicy cashew mayo:
1/2 cup cashews
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dijon mustard
1 tablespoon Sriracha
2 teaspoons apple cider vinegar
1/4 cup water

Directions
Blend all the ingredients in high speed blender until fully combined.

Enjoy!

Gluten free Vegan Crepes

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I’ve had a crepe one time, but never made them before. Woke up this morning wanting a fancy breakfast so I searched through pinterest to get an idea of how to make these, and made up my own recipe. It’s funny when people ask me “what do you possibly eat as a gluten free vegan”? Hope they all follow my blog and see I eat a ton of food.

Anything you can make I can make gluten free and plant based!

Ingredients
1 cup buckwheat flour ( you can grind buckwheat in a high speed blender and make flour )
1/2 cup tapioca flour
1/2 cup oat flour ( you can grind oats in a
high speed blender for flour)
2/3 cup almond milk
2 cups water
1 teaspoon vanilla extract
3 tablespoons date sugar ( can sub with regular sugar but date sugar isn’t as sweet so adjust to taste)
1 teaspoon sea salt ( optional)

Cashew cream
1/2 cup cashews
4 medjool dates
1 teaspoon vanilla extract
1/3 cup almond milk
(Blend all ingredients in high speed blender)

Directions for crepes
I used my wok that’s non stick, but you can use a pan with coconut oil, I just limit my use of oil. Pour batter into pan and spread out batter to get a thin crepe. Cook until edges show up brown then flip and cook fully. Do one crepe at a time in the pan.

For the filling I used a blend of blueberries, blackberries, and raspberries. I added the filling folded the crepe and topped with cashew cream.

Enjoy!

Gluten free Quinoa Balls

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To think I never tried quinoa until about 7 months ago. Such an amazing food to incorporate into a gluten free diet. I try to get creative with ingredients so I thought a gluten free quinoa ball would be a fabulous little creation.

These don’t have to be entirely gluten free you can use regular bread crumbs if you like, but I eat gluten free always so this is the recipe I came up with.

As most of my recipes I try to use a minimal amount of ingredients. So the base of this is simply quinoa and gluten free bread crumbs seasoned and  binded with a vegan type of egg mixture. I try to sneak in hemp hearts to practically everything I make because it’s a good source of getting omega 3’s along with other nutritional benefit including protein.

Ingredients :
1 cup quinoa
1/2 cup gluten free bread crumbs
( seeing bread gluten free bread crumbs lack taste typically I seasoned them with 4 tablespoons hemp hearts, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon sea salt)

Wet breading mixture :
1/4 cup almond milk
1/4 cup water
2 tablespoons gluten free all purpose flour
1 tablespoon flax seed powder

Directions:
In a large mixing bowl add 1 cup quinoa with the bread crumbs and add in enough of the wet mixture to coat everything evenly so it can be formed into balls. You will have some flax mixture left over. I added in the left over flax eggs to some bread crumb mixture to make bread balls. I’m new to this whole blog thing so hoping one day I have my measurements down to work exactly as needed.

Place balls on parchment paper on a baking sheet ( or you can spray the tray with cooking oil). Bake for 15 to 20 minutes at 350°.

I topped mine with a spicy cashew cheese sauce.

Ingredients for spicy cashew cheese sauce:
1/2 cup cashews
1/2 large carrot
3 tablespoons Sriracha
1 teaspoon ground tumeric
1 teaspoon garlic powder
1 teaspoon onion powder
Sea salt and pepper to taste
About 1/3 cup almond milk
Blend in high speed blender. I’d needed add extra non dairy milk to reach a creamy consistency.

Enjoy!

Spicy Cream of Tomato Vegetable Soup

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I need to confess I’m really great at whipping up quick tasty soups. Most times when I cook I don’t really have a game plan I tend to just open my fridge and throw stuff together. I have learned with the assistance of my magical vitamix I’m a vegan soup making pro!

This is so simple to prepare and it’s all fresh whole foods. On colder days I love a warm spicy meal, and this was quite good to end my day with.

Ingredients :
1 medium tomato
1 carrot
1 large handful of fresh spinach
3 inch piece of a red bell pepper
1 cup chickpeas
8 cauliflower florets
2 cups water
5 tablespoons almond milk
1 teaspoon Sriracha
3 medjool dates
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon tumeric
1/3 teaspoon cayenne pepper
1/4 teaspoon Italian seasoning
1/3 teaspoon dried basil
4 tablespoons hemp hearts

Directions :
In high speed blender add in all the ingredients except the spinach, cauliflower, and chickpeas. Blend on low until everything is combined. Transfer broth to a pot and add in spinach, chickpeas, and cauliflower and bring to a boil. Then simmer on low heat for about 10-15 minutes ( until cauliflower is cooked thoroughly).

Makes 2 servings.
Enjoy!

If you prefer a raw soup this could be kept entirely raw, but I wanted a hot meal tonight.

Cashew Cheesy Broccoli Mashed Potatoes

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Some days I just need to eat comfort food. Yes this dinner was followed by a plate of steamed greens and some fruit to balance me out. In comparison to a non vegan version this is a healthier non dairy version. Plus this recipe is packed with nutritional benefit.

Ingredients for mashed potatoes :
2 medium yellow potatoes
8 broccoli florets
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons hemp hearts
2 tablespoons flax seeds
1 tablespoon better than bouillon vegetable base low sodium ( in replacement of butter or olive olive, you can use butter or olive oil I limit my use of both)
1/3 cup almond milk
Sea salt / black pepper to taste

Ingredients for cheese sauce :
1/2 cups cashews soaked and drained
1/4 cup nutritional yeast
1 carrot
1 tablespoon Sriracha
1 teaspoon onion powder
1 teaspoon garlic
1 teaspoon tumeric powder
1/4 cup almond milk ( maybe more to reach a creamy consistency )

Directions:
Add potatoes and broccoli to a pot of water and let cook until the potatoes are fully cooked. Drain and add back to pot. Add in all the seasoning and milk and mash. Then mix in cheese sauce. You will have left over cheese sauce.

Enjoy!