recipes

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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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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Cold Sesame Peanut Noodle Salad

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Loosely based on The Kitchn’s Cold Peanut Sesame Noodles with Chicken, this is one of our favorite warm weather meals. It keeps well in the fridge for a few days, and can easily be doubled or tripled for pot lucks. Ingredients For the noodles: 1/2 package rice noodles 2 cups shredded cabbage 1 cup shredded carrots 1 large cucumber, cut into match sticks 2 tbsp sesame seeds For the sauce: 1/4 cup sesame oil (or other light oil) 1/4 cup peanut butter 1/4 cup rice vinegar 1/4 cup tamari, gluten-free soy sauce, or Bragg’s liquid aminos 2 tbsp minced ginger 1 clove garlic, minced 1/8 tsp white pepper 1 tbsp sriracha, red chili paste, or red pepper flakes, to taste Instructions Cook the noodles according to the package directions (usually 5-10 minutes in boiling water), drain, and add cabbage and carrots. Use an immersion blender to mix the sauce ingredients …

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Cold Brew Coffee… and Tea?

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A few years ago, we discovered the deliciousness of cold brew coffee. It’s surprisingly simple to make, tends to be less bitter than drip coffee, and takes up far less of our precious counter space. Before we committed to buying gadgets specifically for cold brewing coffee, we tried it the low-tech way: adding 1/8 cup to 1/4 cup coarsely ground beans to a one-quart mason jar with filtered water, and letting it steep in the fridge for 8-24 hours. We filtered it using a standard coffee filter or cheese cloth, which took a little while, and could be messy, but it did the job. So we upped our game by buying the right tool for the job: a mason jar infuser for cold brew coffee. After steeping for 8-24 hours (depending on laziness and caffeine needs), we remove the filter and start a new jar, so at any given time, …

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Sriracha Buffalo Cauliflower: Updated! Now with More Habanero!

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(Updated October 13, 2019.) This is an easy way to cook a head of cauliflower on the grill, and the sauce is easy, too. We love this on the side with just about anything we’re grilling, or whenever we want a spicy snack. Ingredients For cauliflower: 1 head of cauliflower Oil (optional) Salt and pepper For buffalo sauce: 1/4 cup Earth Balance or other vegan butter substitute 1/4 cup sriracha or your favorite hot sauce (see notes below for our new fave!) Instructions Clean the cauliflower, remove extra leaves and the bulk of the core. Drizzle with oil if desired, add salt and pepper, and wrap with foil. Cook on hot grill for 30-35 minutes. In a small saucepan on low heat, melt the butter and whisk in sriracha, until blended. When the cauliflower is fork tender, cut off florets and cover with buffalo sauce. Serve with ranch dip or …

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