All posts by lettucelivewithpeasandhominy

Vegan & Gluten-Free Plum French Toast

vegan & gluten-free plum french toast

Ingredients:

Gluten free bread (a little stale, preferably), 3 plums, 1 banana, vegan milk (I used almond), 1 tsp Vanilla extract, cinnamon 

  

Directions:

In a blender mix together 1 cup almond milk, 1 banana, 1 tsp cinnamon, and 1 tsp vanilla extract and set to side

Cut up plums and mix in blender (I only have a smoothie blender so I added a small amount of water before blending) 

Put your pan on the stove with some margarine  on medium heat

Mix the banana mixture and plum mixture with a fork and coat both sides of bread with French toast mixture

Once the pan is hot, place coated bread on pan and toast on both sides until the edges get golden. 

I added some more cinnamon while they were cooking 🙂

Once finished cooking, put on plate and add some syrup or honey!

Enjoy!

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Enchanting Vegan Brocoli Salad

This is seriously the best broccoli salad I have ever had.  I could eat the whole batch in one sitting, it’s so good.  I hope you enjoy it as much as I do!

Enchanting Vegan Broccoli Salad

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Ingredients

1 head of broccoli
1 red onion1 bag of shredded carrots (or, of course you can shred your own :))
slivered almonds (or any nuts you may have lying around – or your favorite!)

Dressing Ingrediants

Vegenaise (I even found Soy free Veganaie at the Vegan store where I live!)
Honey
Lemon juice

Directions

In a small bowl mix the dressing ingredients:
1/2 cup Vegenaise
3-4 tablespoons honey
Juice from one lemon
Let sit until ready to mix with the next set of directions 🙂

Put all of the following things into a large bowl (I had to use my biggest pot so I was able to mix the ingredients at the end.)
Cut broccoli into, slightly smaller than, bite size pieces
Chop red onion
Pour in shredded carrots and slivered almonds (I used the whole bag of carrots and 1/2 the bag of slivered almonds)

Pour in dressing and mix well

Put in refrigerator for at least an hour before eating.  I found it is impeccable when left for several hours, even overnight 🙂

ENJOY ❤

Vegan Stuffed Mushrooms

Hey y’all! I haven’t posted anything in a while, but I plan to get back into the groove of it! 🙂 

Ingredients: 

Portobello mushrooms, onions, carrots, zucchini, corn, cherry tomatoes, and chopped garlic 

Steps:

Preheat the oven to 200 degrees Celsius 

Chop onions and sauté until clear 

Chop carrots, zucchini, and corn (if using corn on the cob) 

Add carrots and zucchini to the pan with onions and sauté for another 5 or so minutes 

Add corn and sauté until warm 

Put mixture into a mixing bowl and add the sliced cherry tomatoes. You can add vegan cheese if desired 🙂

Place mushrooms on baking dish (after washing) and spoon the veggie mixture into them! 

You may want to put some margarine  or olive oil on the baking sheet if you don’t have a nonstick baking sheet 

Bake for 10-15 min 

  
*if you want not so crunchy carrots, add them in before or with the onions 

I made way too much veggie mixture, so I put a bed of them underneath my mushroom 😊 

Enjoy!!

Gluten Free and Vegan Cinnamon Rolls

Y’all.  Talk about a life changing experience.  I made these cinnamon rolls this morning for Easter Breakfast at church and I had one hectic morning.  I got up at about 6:30 and started making these bad boys, thinking I would definitely be finished in time to make it on the train by 8:00.  Well, I made it on the train by 8:30 and was only 15 mins late for breakfast.  I feel like I should have given myself about 3 hours to make these, or made the dough the night before.  I don’t want to take the glory for this recipe, I found it on the website below, and I also copy and pasted the recipe on this blog post.  The only thing I did differently than the recipe, was no chia seeds, and a different type of gluten free flour that I found at the REWE near my apartment.  Also, my version looked different than the rolls on her website.  My dough was quite crumbly, which made it a little difficult to roll them, but they tasted delicious, all the same 🙂 Here is what my version of these cinnamon rolls looked like:
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The BEST Gluten-Free Vegan Cinnamon Roll
PREP TIME
1 hour 20 mins
COOK TIME
20 mins
TOTAL TIME
1 hour 40 mins
author: Fork & Beans
serves: 8
INGREDIENTS
Wet Ingredients:
  • ¾ c. nondairy milk
  • ½ c. water
  • 2¼ tsp. dry active yeast
  • 2 Tbsp. ground chia seeds (I used white, feel free to use black)
  • 2 Tbsp. ground psyllium husk (or use more chia seeds OR flaxseed meal)
  • 4 Tbsp. vegan butter, melted
  • 1 Tbsp. apple cider vinegar (or lemon juice)
Dry ingredients:
Cinnamon Sugar Filling:
  • ¾ c. brown sugar
  • ¼ c. granulated sugar
  • 2 tsp. cinnamon
  • pinch of sea salt
  • 2 Tbsp. vegan butter, melted
Icing:
  • 2 c. powdered sugar
  • 1 Tbsp. coconut oil (or omit)
  • 1 Tbsp. hot water
  • 1 tsp. vanilla
INSTRUCTIONS
  1. Warm up your nondairy milk and water together until lukewarm or at 100*F/38*C. Whisk in your yeast and allow to froth up for 10 minutes. Add the chia seeds, pysllium, butter and vinegar. Whisk together and set aside so it can thicken a little.
  2. In a large bowl, whisk together the dry ingredients. Dump the wet ingredients into the middle of the flour mix and stir with a wooden spoon. Your dough will begin to look scrappy. That is A-Okay. When this begins to happen, ditch the wooden spoon and start kneading the dough in the bowl with your hands. That’s right, you heard me correctly. Get those hands dirty! Play with the dough until it gets manageable and somewhat smooth. See the pictures below as to what the dough will look like.
  3. Roll out on your counter under a piece of parchment paper. This dough shouldn’t be too sticky where you have to use another piece of paper to roll out. Roll into a large rectangle–not too thin however, thicker than ¼”/3 mm though. Combine the sugar filling in a small bowl and dump on top of the dough.
  4. Tightly roll the dough up (use the parchment paper to guide you if you need).Trim the edges and slice in half. Then slice those halves in half until you have eight pieces.
  5. Grease a pan of choice and place the rolls inside, cut-side up. Cover with plastic wrap and allow to rise for 1 hour in a warm, non-drafty space in your kitchen. These should rise enough to be touching each other in the pan now. They will not, however, double in size.
  6. Preheat your oven to 375 degrees. Bake for 18 minutes or until the edges have firmed up. Place the pan on a wire rack to briefly cool down.
  7. Whisk together the icing–you want this thick so if it’s runny, use more sugar (or if it’s too thick to mix, add a teaspoon of hot water at a time). Pour over the cinnamon rolls.
NOTES
1. Tastes best when eaten warm and straight out of the oven.
2. Store in an airtight container and keep in the fridge for 3 days.
3. The dough can be made ahead of time. Simply place in fridge during the rise time and allow to sit overnight. Baking time might need to be longer

Super Easy Rice Noodle and Veggie Soup

Okay this soup was so good, so simple, and only took about 20 minutes total to make.  However, please note that I never measure my ingredients unless I am baking!

Ingredients: Mushrooms, spinach (or seaweed), bean sprouts, rice noodles, garlic, soy sauce, terriyaki sauce (not the thick kind), Vegetable bouillon cube (or veggie broth), and cayenne pepper

1. Put either water with your veggie bouillon cube or veggie broth on the stove (in a pot of course) on med/high heat, and add in your garlic, soy sauce, and terriyaki sauce.  I added about half as much terriyaki as soy sauce, and enough to make the water turn a nice dark brown color.

2. Once the water is beginning to boil, throw in your cut up mushrooms and spinach.

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3. After about 7 minutes, add in the bean sprouts and wait for the water to come back to a boil.  I added about 3 spoonfuls of beansprouts so the soup was nice and full of stuff 🙂

4. Add cayenne pepper

5. As soon as the water begins to boil again, throw in your rice noodles and cook for about 5 minutes.  The rice noodles I found at the Asian Super Market here, are packaged in small bundles that is just enough for a nice bowl of soup.  If your noodles aren’t packaged like this, put about as much in your soup as you would see in a Ramen Noodle package.

6. ENJOY 🙂

I like spicy soup, so I added more cayenne pepper to mine, but like I always say, please make this recipe yours by adding or taking away anything you’d like!!!

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Stuffed Avocados

These stuffed and baked avocados have quickly become one of my favorite things to cook.  They are so simple and every time you can change what you put into them!  I have made these twice and both times they were absolutely delicious.  And of course, you do not have to bake them.  Tweek and make the recipe yours! Stuff them with anything you like to eat avocados with 🙂

Tomato, cilantro, lime stuffed avocados:
Ingredients: 1 avocado (per person, or 2 if you are eating as a meal rather than a snack), 1 fresh tomato (per avocado), cilantro, 1 lime (or lime juice), Louisiana Hot Sauce, seasoning of your choice, and vegan cheese (I used vegan Parmesan)

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Corn and mushroom stuffed avocados with cherry tomatoes:
Ingredients: 1 avocado, 1/2 cup (?) of corn (I almost never measure unless I’m baking, so really just enough to fill the holes in your avocado), 2-3 mushrooms (you could use canned mushrooms, too), 8 (or so) cherry tomatoes, 1 lime (or lime juice), Louisiana Hot Sauce, seasoning of your choice, and vegan cheese (I used vegan Parmesan)

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Directions:

1. Cut your avocado in half and pit it

2. Slice your avocado both horizontally and vertically (like a checker board).  I usually do 3-4 cuts each way, depending on the size of the avocado

3. Pour in Louisiana Hot Sauce and help it get into the cuts you made

4. If any of your ingredients need to be cooked before being put into the avocado, do that now

5. If you are putting more than one thing as your stuffing, mix it in a bowl and scoop as much as you can fit in and on the avocado

6. Squeeze or drizzle your lime juice on top of the ingredients

7. Add any seasonings or herbs

8. Carefully sprinkle cheese on top

9. Bake at about 300 degrees for about 10 min or until the cheese gets melty and or begins to brown

10. ENJOY 🙂

Stuffed Zucchini Boats

Stuffed Zucchini Boats are a great way to get lots of types of veggies in your meals, and have fun!  There are so many different ways you can stuff a zucchini boat and if you love zucchini as much as I, I encourage you to make this recipe your own!!

*Please note I only cooked for myself, so this recipe is only enough for one person—also, don’t forget to take out or add any veggies you want to!

Ingredients: 1 zucchini, spinach, 4 mushrooms, 3 stocks of asparagus, vegan mozzarella cheese, vegan cream cheese, seasonings of your choice (I used Lowry’s Seasoned Salt, Cayenne pepper, garlic salt, and Worschershire sauce)

Pre-heat your oven to 375 degrees F (190 C)

Cut your mushrooms into small pieces and put them on the stove (med heat) with a little olive oil or vegan butter, slice your asparagus (I used left overs, so my asparagus was already cooked. If you are using fresh, you may want to cook your asparagus until about halfway cooked before adding mushrooms) and add with mushrooms.  Immediately add about 2 handfuls of spinach. **Do not cook until completely finished, as later, they will be in the oven for 40 minutes**

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While your veggies are cooking,  cut the top and bottom off of your zucchini, and slice in half (hotdog style for anyone who remembers this term from elementary school) Next, you make your 2 halves into “boats.” I love zucchini, so I didn’t want to cut too much out so I would lose the flavor or waste too much zucchini.  I cut 2 lines with a butter knife, and the skinny rectangle just popped out easily when I ran my knife from one slit to the other.

When your spinach is cooked down just enough so it’s wilted, put the contents of the pan into a bowl.  Add vegan cheese (to your liking), and about 1 ½ tablespoons of vegan cream cheese (or more if you’d like).  Mix it all up until the cream cheese is mixed into the veggies.  Add optional seasonings while you mix, also.

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Note: If you don’t have the cheeses, or don’t like them, you can definitely leave them out—I added them so my veggies would stay better when I put them into my boat

Next, stuff your zucchini boat with your veggies!

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In your baking dish, add about 1 cup of water to the bottom and then place your boats in the dish. (Be very careful not to let all of your toppings take a swim!)

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Bake for 40 minutes

(Taking the boats out of the dish, without burning yourself or again, not letting your toppings go swimming, is quite a task. I used 2 forks on opposite sides, and moved very slowly, which was successful!)

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Enjoy!!

With love, Aly ❤

Eggplant “Lasagna”

I made this delicious baked dish for dinner tonight and it was fabulous! I called it Eggplant Lasagna, but if you have  a better idea for a name please comment and let me know! I made this dish for only me, but it was enough for 2-3 peoplephoto (1)

Ingredients: 1 Eggplant, 1 gluten-free baguette, 5 small tomatoes (any size works, but this is what I had), fresh spinach, garlic (I use the pre-diced kind in the glass jar), Olive Oil, Balsamic Vinegar, and Cilantro  (Optional: Worcestershire Sauce & Lowry’s Seasoned Salt)

Pre-set oven to 400 F (200 C)

Slice your eggplant, and place in baking dish with a little olive oil on both sides (I lined by baking dish with tin foil) and (once the oven is heated) place the eggplant in the oven for about 10 minutes, until slightly crispy (Don’t burn it!!)

Heat a pan on Medium heat with Olive Oil and garlic

Slice your Gluten-Free baguette and set to the side.

Dice all but 2 (1 if you’re using big tomatoes) tomatoes and add to the pan

I added some Worcestershire Sauce and Lowry’s Seasoned Salt to the mixture

Now, slice your remaining tomatoes and set them to the side (or just leave them on the cutting board for a few minutes- you won’t need it again for this recipe!)

After about 8 minutes, your tomatoes should be cooked down a little. Next, add spinach (I didn’t actually measure, but I cooked about 3 handfuls, then added another 2 handfuls once that was cooked down enough to add more)

Once the spinach is cooked down (but not too much), turn off your stove. By now, the eggplant should be ready to take out of the oven.

Pour about half of the tomato & spinach mixture onto the eggplant, place your baguette slices on top of that, then pour the other half of the mixture on top of the bread.

Now, place your sliced tomatoes on the top of the whole dish and place in the oven for about 30 minutes.

Once you take the dish out of the oven, drizzle the top with Balsamic Vinegar and toss the cilantro on top.

Lastly, dish it up and watch the deliciousness leave the baking dish!

I hope you enjoy!!!

-Aly