corn-free

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

by

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 …

Read the rest of this post.

Rainy Weekend and Snacky Sunday

by

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 …

Read the rest of this post.

Adventures in Air Frying!

by

Update, June 2021: our air fryer stopped working! We used it very regularly (at least once a week, usually 2-3 times a week) for 8 months. Then one day we were making fries (or chips, if you’re one of our English friends). In the middle of the cycle, it started smelling of ozone and just cut off, never to turn on again. We loved having an air fryer so we’re going to try again with a different model. But we can no longer recommend this MooSoo model referenced in this post. Stay tuned for a future update. We never use our RV oven because it’s terrible, as RV ovens tend to be. Since we cook everything in our Instant Pot or on the stove, we haven’t missed the oven too much, but we do miss being able to cook extra crispy foods (without lots of oil or heating up the …

Read the rest of this post.

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

by

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 …

Read the rest of this post.

Foil Packet Dinner: vegan, gluten-free, easy

by

We always make two of these, one packet for each of us. Double/triple/quadruple as you see fit. If using an oven instead of a grill, preheat to 400°F. Ingredients (per foil packet) 1 potato, sliced in 1/4”-1/2” slices and rinsed: any kind of potato will do 1/4 cup vegan meat crumbles, lentils, or beans 1/2 of a 6-ounce can of sliced mushrooms, or 8-oz fresh mushrooms, sautéed, or any other veggies you have on hand. Frozen vegetables work well, too. Vegan cheese (optional) Salt and pepper Oil (we like avocado) Instructions On an 18” length of heavy aluminum foil (I love Reynolds Wrap’s nonstick foil, but use what you have), spray or brush with cooking oil, and lay down half the potato in a couple layers, seasoning with salt and pepper. If using vegan cheese, layer 1-2 tablespoons of shreds or half a slice on top of the potatoes. Layer …

Read the rest of this post.

Avocado Chocolate Pudding (vegan, gluten-free, grain-free)

by

We recently bought a Ninja Nutri Blender to attempt to make our own nondairy milks. I have celiac reactions to oats, and the oat milk fad has contaminated all the nut milks we usually buy, so we’re going to try making our own. But first… chocolate pudding! I’ve been thinking about avocado chocolate pudding since we shared an amazing cup of it in Chico, California, at Live Love Juice. We’ve made this a few times. It’s best with nondairy whipped cream, but a few chocolate chips and Dandies marshmallows are also fantastic. Ingredients 1 avocado 1/4 cup coconut milk 4 tbsp maple syrup 3 tbsp cocoa powder 1/4 tsp vanilla (extract, paste, etc) Generous pinch sea salt Instructions Blend ingredients until smooth and serve immediately. To save for later, the avocados will oxidize and the pudding will look less delicious. Melt chocolate chips with coconut oil and poor a thin …

Read the rest of this post.

Siete Foods cooking class: baking with Buñuelos!

by

We are huge Siete fans around here. I’ve got a corn allergy and David needs to watch his blood sugar, so our taco nights (and there are a lot of them) always feature Siete Almond Flour Tortillas. We buy Dip Chips and Fuego chips in bulk off their website. Thankfully more stores are carrying them now, so we don’t have to order online as often! For the second winter in a row, they’ve been selling Cinnamon Buñuelos, which are my favorite thing ever. Buñuelos are a treat in many cultures, but generally they are some kind of fritter. These are small and crispy, grain-free with cinnamon and coconut sugar. For the second time, Siete hosted a cooking class to benefit an organization doing food work. This time it was No Kid Hungry. For a $10 donation, we got 2 bags of Cinnamon Buñuelos, a chocolate bar, and the recipes. I …

Read the rest of this post.

Instant Pot Shepherd’s Pie: Gluten-Free, Vegan, Tomato-Free

by

Have you seen how much we love our air fryer lid for our Instant Pot? We try to make meals that don’t call for a lot of pots and pans, but since we had both instant pots on the counter, we went ahead and used both for this. This can be done without the air fryer step, or assemble in a casserole dish and bake in the oven. Everything is cooked, it’s just nice to brown the top and let the flavors rest. But without an air fryer, I would’ve eaten it without browning, and it would’ve been delicious. Ingredients 2 large sweet potatoes, washed and cut into 1” cubes 1 clove garlic, minced 8 ounces mushrooms, sliced (or one 6-oz can) 1 tsp ground thyme 1 tsp oregano 1 tsp marjoram 1/4 tsp ground sage One 12-oz can lentils, or 2 cups cooked green, brown, or black lentils 1 …

Read the rest of this post.

Always Hungry: Gluten-Free Food Truck in Austin, Texas!

by

One of our favorite charming qualities of Austin is that there’s a food truck on nearly every street corner, and there are so many interesting restaurants in the region. We’ve been here since December, and to date we haven’t found a lot of dedicated gluten-free spaces, making Always Hungry a delicious date-night treat. Always Hungry is a little taco truck (technically a trailer) in the parking lot of the Spider House Cafe and Ballroom, run by two best friends with a knack for delicious corn-free Mexican-inspired food. The menu is short, and everything starts out vegan, with the option to add meat for the omnivores. We shared two little tacos to start: one with mushrooms, and one with jackfruit. Both are delicious and come with greens, guac, lemon cashew aioli, hemp hearts, pickled onions (which I generously gave to David), and cilantro (no thanks), on homemade almond flour tortillas. They …

Read the rest of this post.

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

by

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 …

Read the rest of this post.