recipes

Gluten-free, Vegan, No-Mato Instant Pot Lasagna!

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I have a mild tomato allergy (I get itchy and rashy, but no anaphylaxis), so I just avoid them, even though it makes me sad. It’s better safe than sorry when dealing with so many allergies and sensitivities. This lasagna has been a long time coming. We’ve also used this sauce for pasta, manicotti, and pizza. It’s not a 1:1 marinara substitute, but for those of us who haven’t had marinara in years, it’s pretty tasty. The Sauce: Tomato-Free (No-Mato) Marinara Adapted from Unbound Wellness AIP Nomato Recipe. 2-3 tbsp olive oil 1 cup chopped carrots 1 cup chopped celery 1/3 cup beet powder (I buy Frontier Co-op brand) 1/2 cup chopped non-green bell peppers 1 cup water 1 tbsp salt 2 tsp basil 1 tsp ground thyme 1 tsp oregano 1 tbsp parsley 1/2 tsp garlic powder, or 1-2 fresh cloves 2 tbsp balsamic vinegar, white vinegar, or lemon …

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Rainy Weekend and Snacky Sunday

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It was a rainy weekend in Crescent City, so I did a few things inside the RV while David took a few urgent repair calls. There was another Siete cooking class… I missed out because I was a little too exhausted this week. But look at these adorable gifts! I did make one part of the dish made in class: chorizo refried beans. Two cans of pinto beans blended with a packet of Siete chorizo seasoning. So good with chips! There were naps. I reorganized the cooking gadgets cupboard. We’ve grown a lot since the first time we did this: we love our 3-quart Instant Pot so much that we decided to get a 6-Quart with an air fryer lid. The air fryer broke recently, and we replaced it with an Instant Pot brand air fryer lid. Our two saucepans are in the top shelf behind the blender cups and …

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Date Caramel: gluten-free, vegan, free of allergens (unless you’re allergic to dates, of course)

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We left Arizona last month. We’d planned to stay until the end of tax season, which was extended until mid-May, but by the end of March, we had to call it: it was too hot and we needed to leave early. We’ll be working our way back up to Crescent City, California, because we loved it so much last year. But we’re going slow this time: short hops and staying a week in each place. This gives us time to rest, work, and check out the local area. We had a nice week in Indio, California! We’ve passed through here many times with and without the RV, but never stayed a week. What a treat! Did you know they farm dates here? We stopped at a local market that advertised fresh produce. It was a cramped little convenience store with a bunch of produce— including beautiful juicy-looking dates! We got …

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Cake Mix Quickie! Microwave Mug Cake – gluten-free, vegan

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We really love microwave mug cakes around here. We often make them from scratch (but they’re experimental so we don’t have a tried-and-true recipe to share here yet!), but we really like these Enjoy Life brownie mixes, and it turns out they make amazing mug cakes! Ingredients 4 heaping teaspoons of Enjoy Life brownie mix 1 tbsp coconut oil 2 tbsp water Instructions Mix in a microwave safe mug or bowl (paper bowls work for this, but they can get soggy, and they’re not our first choice). It should be a thin pudding consistency. Microwave for 90 seconds. We have a 1000-watt microwave and 90 seconds is perfect for us. Other microwaves we’ve used have needed 60 seconds or 2 full minutes, so you’ll have to test your own microwave the first couple times you make this. When your cake looks 80-90% dry on top, it’s ready. Let cool for …

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Gluten-Free Vegan Taco Meat: grain-free, soy-free, with nut-free option

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This is one of those quickie recipes we’ve used for years but never think much about it. I thought I’d share it here to go with our new cassava tortillas. Ingredients 1 cup walnuts or sunflower seeds 1 8oz can mushrooms, drained 1 tbsp chili powder 1 tbsp nutritional yeast 1/2 tsp salt 1 tsp hot sauce (optional) Instructions Chop walnuts into very coarse pieces (a mini food processor makes this easy). Add remaining ingredients, and chop until combined and the mushrooms are in small pieces. Let flavors meld for a few minutes before serving. Store unused meat in the fridge, for up to 3 days. Notes Siete Foods Habanero Hot Sauce is our favorite. A walnut-sunflower seed combo is also delicious. Fresh mushrooms can be used instead of canned. Mushrooms can be omitted entirely, but a little moisture (such as water or a little coconut oil) will help bind …

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Cassava Flour Tortillas: gluten-free, grain-free, vegan

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Here is a little-known fact about us: we LOVE tacos. I mean, we really love tacos. On our whirlwind month-long trip from Arizona to Florida to get to David’s RV tech program (with a short detour through Georgia to avoid Hurricane Dorian), we had tacos almost every day. Unfortunately, tacos with celiac and food allergies can get a little complicated for such a simple yet perfect little food. I am a super-sensitive celiac, which means that it’s a little more difficult than simply looking for gluten-free labels on foods. I have been glutened several times by corn tortillas, because it’s nearly impossible to find certified gluten-free corn tortillas, or non-certified tortillas from companies that test their batches for the presence of gluten. Legally in the U.S., naturally gluten-free foods processed on equipment shared with wheat may be labeled “gluten-free,” even if the final products are not tested for the presence …

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Cherry Grunt: gluten-free, vegan, low-sugar dessert

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I recently discovered fruit grunts: stove top cobblers that don’t require an oven, or much effort! I had a bag of cherries hanging out in my freezer, and decided to adapt this Farmer’s Almanac orchard fruit grunt recipe to make it vegan, gluten-free, and lower in sugar.

The view from above a saucepan of cherry dessert with 8 light yellow dumplings on top.
This worked well for a Saturday night dessert emergency!

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Vegan Chocolate Bark

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A DIY Valentine’s Day treat. Ingredients 1 cup chocolate chips 1/4 cup any combination of nuts, seeds, dried fruit Instructions Line a baking sheet, plate, or cutting board with parchment paper. In a double boiler (or a makeshift double boiler), melt the chocolate. Mix in the nuts/seeds/fruit, and then pour onto the parchment, spreading the mixture out to a thickness of 1/2″ or less. Allow to cool somewhere undisturbed, and break into pieces. Store leftovers in a sealed container someplace cool.

Chocolate “Magic Shell” Ice Cream Topping

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A super easy chocolate sauce that hardens on cold ice cream. Ingredients 1/2 cup chocolate chips 2 tbsp coconut oil Instructions In a microwave-safe dish (like a glass measuring cup, or a half-pint or pint-sized mason jar), microwave the chocolate and coconut oil in 20-second bursts, stirring very well in between, until sauce is smooth (about 2 minutes). Notes Works well with any kind of chocolate chip– white chocolate is awesome, and if you’re looking for vegan or dairy-free white chocolate, we love No Whey White Polar Dream Bars. Enjoy Life makes allergy-friendly chocolate chips, too. Try peanut butter or sun butter instead of or in addition to the chocolate chips. Leftover sauce can be stored in the fridge for a week or two. Microwave in 20-second bursts to reheat, stirring between each burst. Be patient! Chocolate will burn or seize up very quickly, especially in the microwave where hot …

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