‘gluten-free’ Category

  1. low-carb cauliflower risotto

    May 6, 2014 by Angie

    Last night I tried out a new recipe for vegan low-carb risotto made with cauliflower instead of rice. It was pretty fantastic. I mostly followed this recipe from Vegangela. She tops her risotto with mushrooms but, as we are not mushroom fans, I made a little stir fry of yellow squash, spinach, and garlic instead to top our risotto.

    closeup of cauliflower risotto

     Cauliflower risotto closeup

    cauliflower risotto

     I also made garlicky thyme tempeh from the Post Punk Kitchen for our protein.

    It was a bit labor-intensive because I was essentially juggling three dishes at once but I think now that I’ve done it and know what works, it will go a lot smoother the next time. The only other complaint is there’s a food processor to clean at the end. Sorry, Robbie! It is a really tasty, really healthy meal low in carbs and fat but full of flavor.

  2. tito’s mean and clean

    March 4, 2014 by Angie

    I wish I could take credit for this recipe or the name but I can’t. Robbie and I have made our best approximation of my favorite drink from Square One Burgers, Tito’s Mean and Clean.

    Tito's Mean & Clean


    3-4 ice cubes
    1 shot (or 2 if you’ve got to catch up) of Tito’s Handmade Vodka
    club soda
    juice of half of a lime


    1. Put 3-4 ice cubes in a tumbler glass.

    2. Pour in a shot of Tito’s. It really is a great vodka.

    3. Fill almost to the top with club soda. I buy 2 liters of the Publix brand. It’s cheap and tastes good.

    4. Squeeze the juice of half a lime into the drink. Stir.

    I think a straw is necessary. You can garnish with a lime wedge if you want to go all out.


  3. wheat-free dog birthday cake

    December 9, 2013 by Angie

    Our little Sookie girl is one year old! Her puppyhood went by so quickly. She still acts (and occasionally misbehaves) like a puppy so she’ll be my baby dog for a while longer. We had a little party for her at her favorite dog-friendly bar, New World Brewery.

    Mommy & Birthday Girl

     Sookie indulged us by wearing a birthday hat, at least for a little while.

    I made her a vegan, wheat-free, (arguably) gluten-free, soy-free, corn-free, peanut-free, no sugar added, doggie cake. I found several almost identical recipes online and followed them with a few changes. I most closely used this one and this one. It’s a SunButter and carrot cake. The other recipes called for peanut butter, an egg, and wheat flour. I don’t mess with peanut butter because I’m allergic or eggs because I don’t buy them. I chose to use oat flour instead of wheat or unbleached flour because I avoid feeding wheat to our dog.

    Sookie's cake

    Sookie’s doggie cake


    1 flax egg (1 tbs flax meal mixed with 3 tbs water)
    1 cup shredded carrots
    1/4 cup applesauce
    1/4 cup SunButter, plus 1-2 tbsp (sunflower seed butter)
    1/4 cup honey (I used a little less than this.)
    1 cup oat flour (quick cooking oats pulverized in the food processor)
    1 tsp baking soda


    1. Preheat the oven to 350 degrees. Grease an 8″ cake pan.

    2. Make your flax egg by combining 1 tbs flax meal with 3 tbs water. Stir to combine. Set aside.

    3. Make the oat flour by pulverizing a cup of quick cooking oats in a food processor.

    4. Shred a cup of carrots. I used a vegetable slicer but since the food processor is already dirty that might be your best bet.

    5. Combine the first five ingredients. Stir to mix by hand.

    6. Combine the oat flour and baking soda in a small bowl.

    7. Add the flour mixture to the wet ingredients and mix by hand.

    8. Pour the batter into the prepared cake pan and bake for 30 minutes. Mine was actually a tiny bit burnt around the edges after thirty minutes but my oven is wacky and I skimped on the honey so maybe check it at around 20-25 minutes just to be safe.

    9. Once the cake was cool I spread a little more SunButter on top to look like frosting.

    Sookie wants cake!

    Sookie couldn’t wait to eat her cake!

  4. zucchini crust pizza

    July 19, 2013 by Angie

    I’m trying desperately to keep up with the South Beach Diet but, as you may have noticed, I really love pizza. I tried making a cauliflower crust pizza once before. I’m into the spirit of the cauliflower crust but it did not work out for me at all. It fell apart and was mushy and grainy and created a million dishes and was just sad all around. I came across this recipe for zucchini crust pizza at my favorite South Beach Diet-friendly blog, Kalyn’s Kitchen. The main ingredient is obviously zucchini. There’s some oregano, garlic powder, salt, and shredded mozzarella and parmesan cheeses in there. The ingredients that hold everything together though were problematic for me and I feared a repeat of the cauliflower disaster. It calls for almond meal (instead of flour, sticking to the no grains rule) and a beaten egg. I’m very allergic to almond meal but I figured a nut is a nut so I made my own cashew meal by pulverizing a handful of raw cashews in my food processor. I don’t buy eggs so I improvised with a flax egg instead. And would you believe it…it worked out! It stayed together and was a real crust! And it tasted great!

    zucchini crust pizzas


    Right out of the oven

    I topped with garlicky tomato sauce, shredded mozzarella and parmesan cheeses, spinach, and artichoke hearts. I ate pizza and my diet is intact! At least until tomorrow when we go to dinner at our favorite vegan restaurant, Ethos. Oh, well.

    up close and pizza-nal (I'm sorry)

    Delicious pizza with parmesan and red pepper and extra sauce

  5. black bean soup

    January 14, 2013 by Angie

    We’ve been so busy with packing for our big move to our very first house! We’re renting, not buying, but it’s still a big deal because neither of us have lived in any house other than our parents’. Knowing we’d be hungry and covered in dust and other dormant apartment nastiness from packing, I made this black bean soup yesterday morning and kept it cooking in the slow cooker all day so we could enjoy it for dinner last night.

    Black Bean Soup

    I followed a recipe from my favorite slow cooker book, Fresh from the Vegetarian Slow Cooker by Robin Robertson. If you like soup, I definitely recommend this cookbook. I got to use my fabulous immersion blender for this recipe. Here’s a photo of the cooked soup before blending.

    before pureeing

    And here’s one after blending about half of the chunky ingredients to make a thicker soup. So good! A+ leftovers too.

    after pureeing

  6. mini tofu quiches

    July 28, 2012 by Angie

    My love for FatFree Vegan Kitchen grows even stronger after trying this recipe for mini crustless tofu quiches. These vegetable-filled quiches really have an egg-like taste and texture. I had never used Mori-Nu silken tofu before and I always dread dragging out the food processor but this recipe wasn’t scary or all that labor-intensive after all.

    I used green onion, garlic, and spinach for the vegetables. We ate all twelve of them (they’re little) with a salad for dinner last night.

  7. sweet potato casserole

    June 29, 2012 by Angie

    This week’s 52 Weeks of Baking Challenge is gluten-free. I couldn’t find xanthan gum anywhere so I decided to make a sweet potato casserole, which, aside from the flour in the topping, is already gluten-free. Then I looked for sorghum flour and/or vegan marshmallows to make a gluten-free crumble topping or to just top with marshmallows but failed at finding those things as well. I couldn’t live without the brown sugar and nut (and white flour) topping, so my baked good this week is technically not gluten-free. However, if you live somewhere with well-stocked natural food stores or are not concerned about gelatiny marshmallows, you could easily follow the recipe I used and not consume even a teeny, tiny drop of gluten.

    It seems every vegan south of the Mason-Dixon line has blogged a version of this sweet potato casserole and mine isn’t much different so I won’t bother writing it out here. I followed this one from Oh She Glows pretty closely but was originally intending to use sorghum flour as suggested on Gluten-Free Dreaming. Oh She Glows adapted her recipe from FatFree Vegan Kitchen so I think she deserves a mention here too.

    Here’s the base before adding the topping. I made a couple of changes to this part. I used just 3 tablespoons of maple syrup as suggested by Oh She Glows. I accidentally put the 1/4 cup margarine intended for the topping into the sweet potato mixture so it has 2 tablespoons of extra margarine, oops. I honestly can’t tell so no big deal. Next time I’ll use less nutmeg. I think it overpowers the other flavors a bit. I think I will also use more maple syrup, maybe 4 tablespoons. I was trying to be good and cut down the sugar but this is a family gathering type of dish so no reasonable person is going to sit down and eat the whole thing anyway.

    The only change I made for the topping was cashew halves instead of the optional pecans.

    After sprinkling on the topping, it hung out in the oven for 50 minutes.

    I didn’t have the highest hopes for this but I was totally impressed with it. It’s great. The topping really makes this dish. The marshmallow people don’t know what they’re missing.

    This recipe is a good deal healthier (A LOT less sugar and fat) than the one I grew up eating and, while I will admit it’s not quite as good, it also just tastes different. With the vegan ingredients and drastic reduction in sugar, they’re so different that it almost doesn’t make sense to compare them. I’m still looking forward to eating a (moderately-sized) piece of Mom’s deliciously sweet and creamy sweet potato casserole this Thanksgiving. If you don’t eat eggs or evaporated milk though (or are lacking a Southern matriarch), this recipe is the next best thing.

  8. bbq tofu & vegetables

    June 28, 2012 by Angie

    Up until this week, I had only tried to make BBQ tofu once and was not successful. My friend and I marinated the tofu in BBQ sauce and wrapped it in a packet of aluminum foil and put it on the grill.  It didn’t go as planned and all the delicious BBQ-saucey edges stuck to the aluminum foil. It was very sad for us. I am happy to report that I tried an oven-baked method for Tuesday night’s dinner and it was a shining success. Robbie really liked it so this recipe is officially part of the easy dinner rotation now. I used a store-bought BBQ sauce but I hope to make my own soon when I have time to plan ahead.

    Adapted from FatFree Vegan Kitchen.


    14 oz package extra firm tofu
    1 1/4 cup of BBQ sauce (We went with Stubb’s Original and really liked it. It has the least sugar of all the BBQ sauces available at our grocery store.)
    2 medium zucchini
    1 bell pepper
    Half of a red onion


    1. Lightly oil a large glass pan. Preheat the oven to 400 degrees.

    2. Press and drain the tofu using your preferred method.

    3. Cut the pressed tofu into one inch squares. Put the tofu in a bowl and gently mix it with half of the BBQ sauce. Move the saucy tofu to the pan and bake for 15 minutes.

    4. While the tofu is baking, wash and chop the vegetables into cubes. Place them in the bowl. Feel free to use additional or other vegetables, obviously. I think yellow squash and cherry tomatoes would be great, maybe pineapple, or even button mushrooms if you are into that sort of thing (blurgh, fungus).

    5. After 15 minutes of baking, turn the tofu over in the pan and bake for another 15 minutes.

    6. Pour the rest of the BBQ sauce onto the vegetables in the bowl.

    7. When the second 15 minutes are up, add the vegetables and the rest of the sauce left in the bowl to the pan and stir everything around a bit. Bake for 15 more minutes.

    8. Serve it up, preferably with grilled corn on the cob!

  9. vegan hot dogs with cashew queso

    May 25, 2012 by Angie

    There is a magical place in Downtown Orlando that only comes out at night.  It’s the Sah Nevaeh Vegan Hot Dog Cart.  We could eat an unlimited number of these hot dogs.  The Buddha Dog is the way to go with all the toppings.  Robbie and I have been salivating over and trying to recreate these perfect hot dogs for a few years now.  We were in Orlando last weekend and used that opportunity to order three and gobble them down standing up on the sidewalk.  We did our best to analyze the ingredients between exclamations of how amazing they are.  It’s a saltier soy dog on what seems to be a steamed bun with three-bean vegan chili, vegan cheese sauce, onions with sweet red sauce, sauerkraut, vegenaise, and curry-naise.

    Here is our latest attempt using Smart Dogs hot dogs, wheat buns, homemade cashew queso, Inglehoffer Stone Ground Mustard, Vegenaise, Health Valley 3 Bean Chipotle Vegetarian Chili, ketchup, and diced onion.  Get the cashew queso recipe here courtesy of the Post Punk Kitchen.

    Cashew Queso: Really queso-like and great on hot dogs and chips.

    I don’t think we’ll ever manage to copy the masterpiece exactly but this rendition is pretty amazing in its own right.  We had our friends over for dinner and drinks.  One BFF ate three hot dogs so I think that’s a ringing endorsement.  I was too busy having fun with them to take many photos but here is a shot of my hot dog after it fell over under the weight of all those tasty toppings.  Messy but so good!


  10. guacamole

    April 19, 2012 by Angie

    We are big fans of guacamole.  I make a batch just about every week.  It’s so easy and delicious. The only trick is getting the avocados just right.  If they’re not ripe enough then they’ll be too hard to squish with a fork but if you let them sit around the kitchen too long they get black and scary on the inside.  I buy the ones that look the least bruised and let them hang out on my baking rack in my kitchen for 2-3 days before I use them.

    2 Haas avocados
    1/4 of a red onion, diced
    1 small tomato, diced
    juice of half a lime
    sea salt
    freshly ground pepper
    chili powder
    garlic powder

    Wash the avocados, tomato, and lime.  Dice the red onion and tomato and place the diced pieces in a bowl.  Cut your lime in half to get it ready to go.  Cut lengthwise down the avocado to cut it in half.  Yank out the seed.  Dump the insides of each half of the avocado into a second bowl.  Repeat with avocado number two.

    Mash the avocado halves with a fork until it’s just a little lumpy.  Add the diced onion and tomato to the bowl with the mashed avocados.  Stir.  Squeeze the lime half so that the juice covers the guacamole mixture.  Stir the mixture and add sea salt, freshly ground pepper, chili powder, and garlic powder to taste.  Eat immediately.

    We like to eat our guacamole with Beanitos chips or as part of a black bean bowl.  I heat up two cans of El Ebro black beans with olive oil and some of the diced red onion.  To assemble, start by scooping some of the cooked black beans into a small bowl then add a generous serving of guacamole topped with shredded Mexican cheese and salsa.