Wednesday, 10pm. Tempted to call it a night and hop in bed with the herd, I instead turned on my laptop to write this post. I've been meaning to post for days but as you can see have done nothing of the sort. My time and energies have been needed elsewhere, and I have a jam packed weekend ahead (wedding, pumpkin/apple picking, and my very first apple pie bake off) so I felt like it was now or never. And, I've missed you.... ALOT!!
It goes without saying that despite my absence I've been prepping and cooking (and eating) but in an attempt to keep this short, sweet, and to the point I decided on the following three recipes for this post: Artichoke Dip, French Onion Soup, and my go to Crackers recipe (they really do go with everything!). However, I got several more from the last week that I really want to share as well so hopefully I can squeeze in a recipe catch up post at some point over the next few days. If not, you'll just have to wait for my ebook series :-b
Live Delicious!!
xo
It goes without saying that despite my absence I've been prepping and cooking (and eating) but in an attempt to keep this short, sweet, and to the point I decided on the following three recipes for this post: Artichoke Dip, French Onion Soup, and my go to Crackers recipe (they really do go with everything!). However, I got several more from the last week that I really want to share as well so hopefully I can squeeze in a recipe catch up post at some point over the next few days. If not, you'll just have to wait for my ebook series :-b
Live Delicious!!
xo
French Onion Soup
Vegan & Gluten Free! I made this when I went to visit Darin in NYC. It was suprisingly simple to make despite it being my first time, but it should be noted that I had never had french onion soup before so I cant attest to how it compares to it's non-vegan counterpart.
4 large Vidalia onions
4 Tbs vegan margarine
2 Tbs olive oil
1 Tbs Better Batter Gluten Free Flour
1 tsp salt
1/2 cup red wine
5 cups vegetable stock
1 Tbs vegetable bouillon cube
3 sprigs fresh thyme
Gluten Free Seasoned Croutons (recipe below)
1/3 cup vegan mozz cheese shreds
Slice thinly the onions. Heat a big pot over medium-low heat and melt the margarine. Add the olive oil and the onions and a pinch of salt. Cover and simmer for about 45 minutes, then increase the heat to medium and cook for 45 more minutes (or until the onions are a light brown caramel color). Now add the flour and stir to combine. Add the wine and the fresh thyme and stir again. Add the vegetable stock and the vegetable boullion. Simmer for an additional 20 minutes.
Prior to serving, ladel soup into oven safe individual serving bowls and completely cover the top with croutons or thickly sliced bread of choice. Top with cheese and place in oven for 10 - 15 minutes, or until cheese is melted, bubbly, and lightly brown.
To make my own gluten free croutons, I first had to make a loaf of gluten free bread so I used a slightly adapted version of this recipe (which I've listed below). I then cubed half of the loaf and left the cubes out to stale overnight. Later the next day, I sprayed the cubed with olive oil, seasoned them with Mrs. Dash, and baked them at 400F on an ungreased cookie sheet for about 25 minutes. SO GOOD!
Gluten Free Bread Machine Bread
6 Tbs warm water
2 cups no sugar coconut milk, warm
1 Tbs coconut oil, melted
1 Tbs brown rice syrup
2 tsp garlic salt
3 1/4 cups better batter
2 1/4 tsp dry active yeast
Place ingredients in bread machine in accordance to manufacturers instructions. Select Gluten Free (mine doesn't have a specific GF cycle but I used "quick" and it came out great). Select crust cycle (I used dark) and loaf size (I selected 2 lb).
Vegan & Gluten Free! I made this when I went to visit Darin in NYC. It was suprisingly simple to make despite it being my first time, but it should be noted that I had never had french onion soup before so I cant attest to how it compares to it's non-vegan counterpart.
4 large Vidalia onions
4 Tbs vegan margarine
2 Tbs olive oil
1 Tbs Better Batter Gluten Free Flour
1 tsp salt
1/2 cup red wine
5 cups vegetable stock
1 Tbs vegetable bouillon cube
3 sprigs fresh thyme
Gluten Free Seasoned Croutons (recipe below)
1/3 cup vegan mozz cheese shreds
Slice thinly the onions. Heat a big pot over medium-low heat and melt the margarine. Add the olive oil and the onions and a pinch of salt. Cover and simmer for about 45 minutes, then increase the heat to medium and cook for 45 more minutes (or until the onions are a light brown caramel color). Now add the flour and stir to combine. Add the wine and the fresh thyme and stir again. Add the vegetable stock and the vegetable boullion. Simmer for an additional 20 minutes.
Prior to serving, ladel soup into oven safe individual serving bowls and completely cover the top with croutons or thickly sliced bread of choice. Top with cheese and place in oven for 10 - 15 minutes, or until cheese is melted, bubbly, and lightly brown.
To make my own gluten free croutons, I first had to make a loaf of gluten free bread so I used a slightly adapted version of this recipe (which I've listed below). I then cubed half of the loaf and left the cubes out to stale overnight. Later the next day, I sprayed the cubed with olive oil, seasoned them with Mrs. Dash, and baked them at 400F on an ungreased cookie sheet for about 25 minutes. SO GOOD!
Gluten Free Bread Machine Bread
6 Tbs warm water
2 cups no sugar coconut milk, warm
1 Tbs coconut oil, melted
1 Tbs brown rice syrup
2 tsp garlic salt
3 1/4 cups better batter
2 1/4 tsp dry active yeast
Place ingredients in bread machine in accordance to manufacturers instructions. Select Gluten Free (mine doesn't have a specific GF cycle but I used "quick" and it came out great). Select crust cycle (I used dark) and loaf size (I selected 2 lb).
Artichoke Dip
1 can Trader Joes Artichokes, drained
1/2 cup nayonnaise (I used fat free)
1/4 cup non-dairy sour cream (look for one w/ no hydrogenated anything)
4 - 5 heaping Tbs Nutritionall Yeast
2 tsp fresh basil
1 tsp oregano
1/2 tsp garlic, minced
1 - 2 Tbs water (or more until desired consistency is reached)
Place all ingredients except water in food processor or blender and blend until smooth. Add water one tablespoon at a time until desired consistency is reached. Store in airtight container in refridgerator several hours (or overnight if you can) prior to serving.
Go With Everything Crackers
1 cups Better Batter Gluten Free Flour
1 Tbs (soy free) Earth Balance Vegan Buttery Spread
2/3 cup unsweetened plain coconut milk
Pinch Salt
1 Tbs Seasoning of choice*
Preheat oven to 350F and set out a large baking sheet (ungreased).
In a food processor (or mixing bowl) combine the flour, salt, and butter (I used my hands to cut the butter in) until a cumbly consistency is reached. Slowly add in the milk and stir. Dough should be soft but workable. Add in seasoning of choice (for this batch I used Trader Joes Everyday Seasoning Blend, then sprinkled garlic salt on the top prior to baking).
Place dough on an ungreased cookie sheet and roll it out as thin as possibe (I placed parchment paper over the dough and used a tall drinking glass to roll it out). Scour with knife and bake until crisp and golden. (Crackers will pull up and easily peel off the sheet).
Enjoy!
1 can Trader Joes Artichokes, drained
1/2 cup nayonnaise (I used fat free)
1/4 cup non-dairy sour cream (look for one w/ no hydrogenated anything)
4 - 5 heaping Tbs Nutritionall Yeast
2 tsp fresh basil
1 tsp oregano
1/2 tsp garlic, minced
1 - 2 Tbs water (or more until desired consistency is reached)
Place all ingredients except water in food processor or blender and blend until smooth. Add water one tablespoon at a time until desired consistency is reached. Store in airtight container in refridgerator several hours (or overnight if you can) prior to serving.
Go With Everything Crackers
1 cups Better Batter Gluten Free Flour
1 Tbs (soy free) Earth Balance Vegan Buttery Spread
2/3 cup unsweetened plain coconut milk
Pinch Salt
1 Tbs Seasoning of choice*
Preheat oven to 350F and set out a large baking sheet (ungreased).
In a food processor (or mixing bowl) combine the flour, salt, and butter (I used my hands to cut the butter in) until a cumbly consistency is reached. Slowly add in the milk and stir. Dough should be soft but workable. Add in seasoning of choice (for this batch I used Trader Joes Everyday Seasoning Blend, then sprinkled garlic salt on the top prior to baking).
Place dough on an ungreased cookie sheet and roll it out as thin as possibe (I placed parchment paper over the dough and used a tall drinking glass to roll it out). Scour with knife and bake until crisp and golden. (Crackers will pull up and easily peel off the sheet).
Enjoy!
RSS Feed
