Gluten Free Vegan Cornbread

Who can eat Chili without cornbread? Definitely not me! I have long been searching for a gluten free and vegan version of cornbread, but they all fell flat. Some literally. Others just didn’t hold together well, and still other’s were lacking greatly in the flavor department. If you’re looking for a great gluten free mix you should make Sarah’s gluten free flour blend. I really think it’s what makes this cornbread so delicious! If you try another blend & it works well, I’d love to know about itcornbread2cornbread 1

Gluten Free Vegan Cornbread

1/2 cup Earth Balance soy free spread

Scant 1/2 cup white sugar

4 1/2 tsp ener-g egg replacer beaten with 6 Tablespoons water until frothy

3/4 cup non-dairy milk

1 teaspoon apple cider vinegar

1/2 teaspoon baking soda

1 cup organic cornmeal  (make sure to buy organic & avoid GMO’s! I buy all mine from Vitacost)

1 cup gluten free flour (Sarah’s gluten free flour blend)

1/2 teaspoon salt

Preheat oven to 375 degrees. Grease an 8×8 pan.

In a small bowl combine non-dairy milk with 1 teaspoon apple cider vinegar and set aside.

Melt Earth Balance in a medium size saucepan on low heat. Once melted, remove pan from heat and stir in sugar. Add prepared egg replacer and mix until well blended.

Add the baking soda to the non-dairy milk/apple cider vinegar, then pour the milk mix into the pan with the Earth Balance, sugar & egg replacer and rigorously blend until incorporated.

Combine the gluten free flour, cornmeal, salt & add the dry ingredients to the wet until little or few lumps remain being careful not to over-mix. Pour batter into prepared pan.

Bake in preheated oven to 30-40 minutes or until a toothpick inserted into the center comes out clean.

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Dairy Free Pesto (Vegan)

This recipe is very simple and extremely delicious. Pesto has always been a huge favorite at my house, but I stopped making it for a long time when we left dairy behind. Add it to your favorite vegan or gluten free pasta (mine is linguine!), throw in some veggies, chicken, toasted breadcrumbs or whatever else strikes your fancy, & you’ve got one tasty dinner.

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Dairy Free Pesto (Makes enough to toss one 8 oz box of pasta. Double or triple easily))

1 cup fresh basil, packed

1/4 cup raw walnuts

1-2 cloves garlic

1/4 teaspoon salt (add more if you like it saltier)

1/2 cup extra virgin olive oil

In the bowl of a food processor, pulse garlic a few times to chop. Add basil, walnuts, salt and blend. While food processor is running, drizzle in the olive oil and keep on until completely smooth, scraping down sides of bowl as necessary. Pour pesto into a small saucepan and over medium low heat bring to a simmer stirring constantly, 1-2 minutes. As soon as it looks like it’s coagulating, remove from heat, toss with pasta & serve.

You can also eat it raw directly from the food processor, if you like.

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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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