Simple Chili (gluten free + vegan option)

You know those day’s when you literally don’t have ten minutes to yourself and you’ve been running around like a crazy person & all of the sudden it’s 4pm and you realize you forgot about dinner? This recipe is for those days. I always keep the ingredients in the pantry just in case. It’s gluten free, can be made vegan & the easiest meal you will ever make.

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Chili

1 pound hamburger meat (omit meat for vegan version) 

1 15 ounce can pinto beans, juice and all

1 15 ounce can kidney beans, drained

1 15 ounce can black beans, drained

1 15 ounce can tomato sauce

1 15 ounce can diced tomatoes (optional)

1 packet Simply Organic Vegetarian chili mix or your other favorite chili seasoning (If you are very strict about gluten please check the packages to make sure they fit your dietary restrictions.) 

Brown hamburger in a large pot. Add chili seasoning and stir into meat. (If you’re not using meat skip this step and add seasoning to pot with all other ingredients.) Add undrained pinto beans, kidney beans, black beans, tomato sauce & diced tomatoes. Simmer for as little as 15 minutes before serving. I keep mine in the pot simmering on low for 45 minutes to an hour, stirring occasionally. If you want to prepare the chili early and keep it on the stovetop for a few hours, put a lid on it and keep it on very low stirring periodically.

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Vegan Rosemary Dinner Rolls

Bread is my guilty pleasure. I love the fresh aromatic smell of rosemary, so the pairing of the two is a match made in heaven. These rolls are fluffy, light and tender. A big dollop of vegan butter or even honey tastes divine.
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Vegan Rosemary Dinner Rolls

I cup warm water (110 degrees)

2 Tablespoons white sugar

1 (.25 ounce) package rapid rise or bread machine yeast

1/4 cup canola oil

3 cups bread flour

1 teaspoon salt

1- 2 Tablespoons coarsely chopped fresh rosemary (I’ve used dried rosemary before as well)

Place the warm water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.

Add the oil, flour, rosemary and salt to the yeast. Select dough setting & press start.

When dough cycle has completed, remove dough from bread machine and divide into 12 evenly sized pieces. Place individual pieces into lightly greased muffin tin, cover with towel and let rise for 30 minutes or until doubled in size.

Preheat oven to 350 degrees and bake for 10-12 minutes until light brown and baked all the way through.

Recipe Adapted from Here
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Grain Free Vegan “Healthy” Brownies

There are day’s when I want something sweet and chocolaty, but I don’t want to eat something heavy & incredibly bad for me. That’s when I turn to my “healthy” brownies. Maybe it makes me feel better to call them healthy than it really should. Either way, these brownies are moist and chewy & give you the perfect amount of guilt without actually being too guilty.

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Grain Free Vegan “Healthy” Brownies

1 1/2 Cups Almond Meal
1/4 Cup unsweetened cocoa powder
1 teaspoon non-alluminum baking powder
1/2 tsp baking soda
5 pitted Medjool dates
1/2 Cup Spectrum Organic Shortening (I buy it & most of my pantry goods from Vitacost.com)
4 one ounce squares unsweetened baking chocolate
1 Cup coconut sugar
1 2.5 oz jar baby prunes
1 small zucchini peeled & grated
1 ener-g egg (prepared according to box)
1 Tablespoon vanilla
Walnuts to top (if desired)

In the bowl of a food processor (this is the model I have and I highly recommend it!)  blend almond flour, cocoa powder, baking powder, baking soda. Add dates and process until completely blended into almond mixture.

On a double broiler, melt shortening and unsweetened baking chocolate. Once melted, remove bowl from heat and add coconut sugar, stirring well with rubber spatula. Add baby prunes and mix completely. Add vanilla, egg replacer and combine. Fold in grated zucchini.

Pour the wet mixture into the food processor with the almond flour mix. Blend until completely smooth.
Pour into a greased and floured 8×8 dish. Bake at 325 degrees for 30-40 minutes.  You’ll know they’re done when they sink in the middle a bit and the outsides get a little crisp/cracked looking. Let cool completely before cutting.

 

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Vegan Naan Bread

What is better than a big plate of masala over basamati rice and a nice fluffy warm piece of Naan bread? In my book, not much. Indian food is on my top five favorite foods list. I was so disappointed that every package of naan bread I found had dairy & soy in them. Such an injustice to my non dairy, soy free world. I decided it was high time to come up with a recipe for naan bread that my family and I could eat. I hope you enjoy!

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Vegan Naan

1 pack active dry yeast

1 cup very warm water (110 degrees)

1 Tablespoon sugar

3 Tablespoon non dairy unsweetened milk

1 ener-g egg (prepared)

1/4 cup Spectrum organic shortening or Earth Balance soy free spread, melted

1 1/2 tsp salt

3 1/2 cups bread flour

In the pan of your bread machine, dissolve yeast in 1 cup of warm water with the 1 TBS sugar.

Let stand about 10 minutes, until frothy. Add milk, ener-g egg, shortening/butter, salt, and flour. Turn bread machine on dough cycle.

Once dough cycle is over, take dough out and break into golfball size balls. Place balls onto a baking sheet, cover with towel and let rest for 30 minutes. Should just about double in size. If they’re not, let them rest an extra 15 minutes.

Once dough has risen, pat or roll out until flat. Put a little oil into hot frying pan and cook on both sides until browned.

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Vegan Chocolate Chip Cookies

I am a sucker for a cookie. I absolutely adore big fat chewy chocolate chip cookies. I can even be found eating them for breakfast when they just happen to be sitting around. These cookies are dairy & egg free, and incredibly delicious!

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Vegan Chocolate Chip Cookie’s

3/4 cup Earth Balance Soy Free Vegan Spread (I have also used Spectrum Shortening)

3/4 cup dark brown sugar

1/4 cup cane sugar

4 1/2 tsp ener-g Egg replacer blended with 6 TBS water until frothy (this is very important that it’s blended!)

2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips, chunks or both

1/2 cup chopped walnuts (optional)

In the bowl of a stand mixer with paddle attachment, cream the shortening and sugars together on medium speed until light and fluffy. Add vanilla and egg replacer. Scrape down the sides as needed.

In a separate bowl, combine flour, baking soda and salt. With mixer on low speed, slowly add dry ingredients into the wet.

Remove bowl from mixer and by hand with a rubber spatula stir in chocolate chips and nuts.

Roll into Teaspoon size balls for mini cookies, or golf ball size balls for big cookies. Bake at 350 for 6-8 minutes for smaller cookies or 8-10 minutes for large. Chill the dough for 30 minutes before baking if you want a taller, thicker cookie.

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Coming Soon…

Hi everyone! I’m working hard to get all my recipes and pictures up, but in the meantime, you can follow me at HOUSE OF LOVELOCK where I will be writing a weekly post with new recipes, ideas and tips! You can also find me on THE INSPIRATION DEN where I will be publishing a guest blog post with a new recipe every month. Very excited to be apart of these wonderful blogs! I’m on instagram under the username fancyfoodthoughts if you just need something delicious to look at. See you soon! xoxo

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