Made a roux (badly) with olive oil and gf flour. Added 1/2 cup almond milk and 1/2 cup vegan cheese (Chao original plus Follow Your Heart Parmesan, which is salty, so less Parmesan). Needs to be watched and stirred constantly!
After it was all combined, added black pepper, nutritional yeast, parsley, oregano, basil, and some ancho chili powder. Excellent! Many possible modifications too.
Tried the pumpkin spice muffin recipe in BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery: A Baking Book. However, I don’t have a muffin pan, so I made loafs. The recipe calls for 1.5 cups of pumpkin, which is 12 oz, but the can I got at the store has 15 oz, so I put some of the extra on top of a loaf. I ended up with two small loaf pans and one larger one. The larger one is taking longer.
Even the small loafs came out moist — I’m glad that I did not add extra water to compensate for substituting sugar for agave syrup.
Bread is good and not too sweet.
We are delighted by Fody’s Tomato Basil Pasta Sauce, which is IBS-friendly and contains no onions or garlic. It is much better than my lower-acid tomato sauce, and like my own recipe, contains carrots to replace some of the volume of tomatoes. I particularly admire the sweetness and the strong taste of basil.
Jiffy’s corn muffin mix is one of my favorites from childhood (they don’t make Flako anymore, as far as I know). The recipe on the box is simple: 1 pack of mix, 1 egg, 1/3 cup of milk. I replace the milk with vegan almond milk, and the egg with part of a banana.
The order of mixing changes. Start with just the banana, and mush it with a spoon or other appropriate object. Add the milk slowly. The goal is to spread out the banana, so that the muffins have as few chunks as possible, and so that the banana is spread out. There will still be chunks. Add the mix and keep stirring and mashing. Once it starts to cohere as a dough, put it in the refrigerator and start preheating the oven. When the oven is ready, take two small bread tins, grease them with vegan butter, and put half of the mixture in each. Start checking the oven at 14 minutes (the recipe says 15-20 minutes) and leave them in a few minutes after they look ready.
I used this recipe for the crust, and the following for the filling:
Start with some potatoes and spices and olive oil in the small sauce pot (I used black pepper, sage, rosemary, parsley). Cook until you can smell the spices. Add a splash of ginger ale as well as a lot of vanilla almond milk. Add some chicken pieces and chicken soup. Thicken with gluten free flour and potato flakes. Taste and add sugar and tamari soy sauce as needed.
Here’s a photo:
I strongly recommend the gluten-free cracker recipe by The Gluten-Free Austrian.
It was quick and easy. I particularly liked having olive oil in the dough because that made it easier to handle!
The goal of lower-acid tomato sauce is to avoid heartburn. This recipe is also dairy-free and gluten-free.
Ingredients:
Sliced vegetables: I used green pepper, white carrot, garden parsley, and garden basil
Tomato paste from a jar
Black pepper
Ancho chili powder
Oregano
More parsley
White sugar
Brown sugar
Maple syrup
Ginger ale
Olive oil
½ tsp of salt
I put the sliced vegetables and water in a blender and pulsed them. I put the result in the saucepan. I added the other ingredients, tasting after the sauce had simmered for 15 minutes. You’ll want to adjust the spice level, sugar, or the salt.
Our dairy-free and gluten-free dressing is quite simple:
Tamari soy sauce
Toasted sesame oil — it is crucial to use toasted sesame oil, not plain sesame oil, for the smoky taste
Cucumber, sliced
Black pepper
White sugar
Mix the ingredients in a bowl – you may need two bowls if you’re using the full cucumber. If so, mix everything in one bowl and pour into another bowl. Let sit in sauce for at least 15 minutes.
When you have eaten what you want, put the rest in a mason jar in the refrigerator and eat as soon as possible.
Ginger powder
Black pepper from a pepper mill
Ancho chili powder
Other chili powder
Dried ginger
Dried shiitake mushrooms
A bunch of cashew nuts crushed in a mortar
Ginger ale
2 tbsp tamari soy sauce
2 tbsp maple syrup
1 tbsp vanilla almond milk
1 tbsp or more of water
¼ tbsp miso paste
2 spoonsful of white sugar
1 small spoonful of brown sugar
2 spoonsful of gluten free flour
½ spoonful of arrow root powder
½ spoonful of gluten free egg replacer
Basil and parsley
Step 1: smoke but do not burn some ingredients. Start with the spice powders (including the pepper), dried ginger and mushrooms, and the crushed nuts. Heat until it just begins to smoke and pour about ¼” of ginger ale into the pan to stop the smoking. Stir as needed.
Step 2: liquids. Add the soy sauce, then the maple syrup, then the milk, and then water. The tablespoon will be cleaned by the water, but of course you should still wash it. Stir as needed. Taste after stirring and put the spoon in the sink for washing.
Step 3: added sugar. Add the brown and white sugar. Stir again. Taste after stirring and put the spoon in the sink for washing.
Step 4: thicken. Add the crushed nuts. Add 1 spoonful of gluten free flour, the arrow root powder, the egg replacer, and the miso. Stir. Add another spoonful of flour if needed to thicken. Taste after stirring and put the spoon in the sink for washing.
Step 5: At the end, add herbs such as parsley and basil to taste. Dried garden basil is especially good. You could likely use mint instead of basil, and you could add oregano. You could add hot pepper powder to make it spicier, but additional black pepper would work too.
This recipe has a lot of salt and sugar, but is free of gluten, dairy, onions, and garlic. If you wish, you can start by sauteeing garlic, onions, mushrooms, and fresh ginger in the pot.
The basic sauce is something you can whip up cold. No heating. It’s not as good as if it were cooked, but it’s quick so you are more likely to make it. It starts with powdered ginger and black pepper in a glass jar (add at least one tiny fragment of dried ginger if you have it). You add 2 tbsp tamari sauce and 2 tbsp of maple syrup, plus a splash of ginger ale. From there, you can improvise, adding any green that you like (basil, a mint relative, is my preference).
Black pepper
Ginger powder
Tamari soy sauce 2 tbsp
Maple syrup 2 tbsp
Ginger ale
1 tsp of gluten-free flour
Optional ingredients: herbs such as basil
In summary:
1) Place black pepper and ginger powder in a mason jar or other glass jar.
2) Add the maple syrup and tamari. Close and seal the jar and shake to mix.
3) Add ginger ale and basil (if desired). Close and seal the jar and shake to mix.
4) Add the flour and shake to mix
5) Taste. You may wish to add: Sugar, pepper, hot pepper, or even just water
And that’s it! Should take a minimal amount of time. Make it beforehand and let it sit in the fridge to get a better mix.