What if you could snack on raw cookie dough that was full of protein, lower on the glycemic index, gluten free. . . AND designed specifically as a snack rather than a baked good (though I bet this would bake up just fine–)? There’s also a filling, delicious breakfast tart and perfectly portable nutrient-dense muffins for your lunchbag or backpack.
That’s right: sweet treats. . . from chickpeas. Yes, seriously!
** to make the cookie dough ACD-friendly, omit the raisins and replace with unsweetened carob chips or cacao nibs.
Oh, and I couldn’t end this post without mentioning that my Girls have got their moment of fame (well, on a site other than this one, that is!). Check out Elsie and Chaser as the “cover dogs” on Our Hen House’s “This Animal on This Day” feature today!! (“That’s great, Mum. . . but frankly, we’d rather eat some of that cookie dough!”).
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)
Have you been keeping up with Vegan MoFo? Now that I've backed out of the festivities because I knew I couldn't keep up--well, here I am, posting virtually every day in October thus far! With our Ontario elections today (go out and vote, people!) and our Thanksgiving coming up (stay home and eat, people!), I'm pretty sure this bombarding-you-with-a-blog-post-a-day foolishness will come to an end asap (though don't forget to come back tonight for this week's Wellness Weekend, of course!)
In any case, I couldn't let the weekend arrive without offering my picks for Thanksgiving-appropriate recipes for the big weekend. My own feast menu is almost crystallized, but sadly, I won't get the recipes posted until after the holiday--but hey, you can always use those for the next celebration (and believe me, you will want to save that dessert recipe for just that purpose. Swoon.).
And to all my Canadian brethren, hope you have a fantastic long weekend. And if you've got a favorite Thanksgiving recipe to share, please leave a link in the comments section!
Happy Thanksgiving, all!
[NOTE: Not all recipes below are anti-candida friendly and/or gluten free. Where I've added "A," it indicates ACD-friendly; "GF" indicates gluten free. Other recipes contain spelt or barley flour, or other natural sweeteners (maple syrup, Sucanat, etc.). You can replace Sucanat with coconut sugar to render many of these ACD-friendly. ]
In other news. . . my Meaty Vegan Lasagna recipe is one of eleven featured today on The Huffington Post Canada–yahoo! Hope you’ll check it out (and click on the “Rate It!” button to the right of the recipe to vote for me!)
“Happy Thanksgiving! To us that just means more time to play with our humans! (And more treat, of course!).”
It’s another long July weekend for us here in Canada and all our American cousins in the US–yay!
Happy “I Love My Country” Day to both of us!
For those of you looking for summer/ buffet/ BBQ/ patriotic/ festive recipes for your long weekend, here are some of my favorites that would be appropriate for either July 1st OR July 4th. (And hope you caught a glimpse of my Cinnamon Crumb Coffee Cake for Our Panera’s Gluten Free Dream Day yesterday, too!).
Have a great long weekend, everyone–and celebrate!
[Note: Recipes marked with an asterisk * are gluten-free; others use spelt or or barley flour]
As someone who follows an anti-candida, sugar-free, gluten-free, vegan diet, I’ve encountered my share of skepticism. Every time I tell someone about my dietary restrictions, I’m hit with either incredulity (“But what’s left to eat?“), pity (“Oh, you poor thing! You must miss real food!”) or derision (“hmm, yeah, bet you just love eating that cardboard, eh?”). But skepticism is probably the worst of the lot (“Well, there is actually no such thing as candida syndrome, so it’s probably just in your head. What you need is to go out and eat a big piece of real chocolate cake with eggs and gluten and sugar, and drink a big glass of wine.”).
Luckily, the HH never responded like so many others and has always been very tolerant of my erratic swings in diet (and mood, but that’s a totally different reason why I love him). In fact, whenever he encounters someone who voices skepticism about the value of a whole-foods, refined sugar-free diet, he tells the story of his brush with high blood pressure, back during my year at nutrition school.
You see, the HH is the kind of person who has never had a weight problem; he could eat whatever he wanted without any apparent consequences. (Once, in his twenties, he consumed three full dinners in the space of one evening: first, he ate a regular dinner at home with his parents; then he visited his best friend, whose mother offered him dinner. Being the well-raised boy he was, of course he couldn’t refuse. After enjoying roast beef, green beans, and potatoes with gravy, the guys met up with a third pal, a chef who invited them back to his apartment for a late dinner. Well, you don’t very well say “no” to dinner from a chef, do you? So yet another repast of pasta with smoked salmon and vodka, peas and crème brulée was had as well.). The HH is also fearless about trying any food of animal origin, no matter how weird (seriously–body parts, internal organs, what-have-you); but ask him to sample sea veggies, or daikon, or fiddleheads, and he cowers in the corner.
Anyway, about halfway through my stint at nutrition school, I arranged for us to undergo full physical exams with our family doctor. (I was curious to see whether my über-healthy NAG diet had affected my myriad physical problems). In typically male fashion, the HH hadn’t been to the doctor since before he’d met me.
Well, wouldn’t you know it, after weighing and prodding for a few minutes, with typical beside manner, the doctor pronounced, “HH,* you are definitely overweight, and you also have high blood pressure.” At 6’1″ or 185.4 cm, he weighed just over 200 lbs/90.72 kg, with a BP of 151/90. (My blood tests, on the other hand, all came back great, with blood pressure an ideal 110/70. And my irritable bowel (IBS) symptoms had entirely disappeared; in fact, that appointment marked the first step in weaning off my medication, which I’d taken for 16 years by then. Wa-hoo!).
Needless to say, Ms. Doctor wanted to prescribe high blood pressure medication–stat. She told the HH that he was lucky to catch it so quickly, and since he was at the lower end of the “high blood pressure” spectrum, he wouldn’t need a really strong dosage. She pulled out her little prescription pad and began to scribble when the HH interjected.
“Well, you know,” he offered, “Ric is doing this holistic nutrition program right now. . . how would it be if I get her to design a special diet for me that could lower my blood pressure?”
At this, the doctor chortled and let out a little snort. Let me just say: I really like our family doctor. She’s young, she’s empathic, she listens to all my hypochondriacal tales of woe, and she knows her stuff. But her response at that moment was nothing short of cliché:
“Well, your diet won’t really have any effect on it, though I guess you could cut out red meat and alcohol. But if you are determined to go ahead, we can give it a month or so, since your levels aren’t all that serious yet. Why don’t you come back in six weeks, and we can start you on the meds then.”
I’m sure you can guess what happened. For the first (and only) time, I had full control over what the HH ate! FULL CONTROL!! Muahahahaha! I immediately vetoed all animal products, alcohol, and coffee. (This was back in the early days of our relationship, when the HH was still starry-eyed and infatuated enough with me to actually listen to what I suggested). No more wine with dinner. No more cheeseburgers with heaps of mayonnaise. No more triple lattes with full cream. No more shortening-heavy Tim Horton’s Carrot-Walnut muffins first thing in the morning at the office every day.
Ah, yes, it was an idyllic time for me: we nibbled on tofu scramble, vegan quiche, or sweet potato pancakes with homefries for brunch on the weekends, gazing lovingly at each other as we sipped our green tea. For lunch, the HH took packaged beet and quinoa salad, leftover Bangkok noodles, or sandwiches made with whole grain flour and tempeh bacon. We discussed our workdays over our favorite almond-curry stir-fry for dinner. The HH brought home-bakedmuffins to the office each morning, and the rest of the day, he consumed more green than Dorothy ever saw in Emerald City. He drank herbal tea with me in the evenings, scooped up berry sorbet for dessert, and even quaffed the occasional green smoothie. (Okay, I made up that last one. He’s always hated green smoothies).
After 6 weeks, he dutifully returned to the doctor’s office. The verdict? He had (effortlessly) lost 25 pounds (11.4 kg) and his blood pressure had returned to normal! (The doctor’s response: “Well, it’s great that things are better, but I’m sure it had nothing to do with your diet.”)**
These days, the HH isn’t quite so devoted to a vegan diet any more (it took a couple of years, but he slowly re-introduced meat, cream, coffee, wine–well, basically, everything I’d cut out). Still, he has managed to maintain a healthy weight and blood pressure. The one food he didn’t reject, however, was a homemade muffin each morning. In fact, when I first began the ACD a couple of years ago, I didn’t bake at all for the first few months, and the HH sorely missed his morning muffin.
When I read that Johanna was hosting this month’s Breakfast Club event with Savory Breakfasts as the theme, I decided to bake up something a little different for the HH’s morning coffee break. These muffins are moist and dense, with pockets of oven-dried tomato, dotted with green onion slices and flecks of fresh herbs scattered throughout. The flavor is robust without being too grain-heavy in flavor. They’re perfect warmed up with a bit of coconut butter or even a dollop of tahini. In fact, you don’t have to save these for breakfast–they’d be great alongside a savory stew or chili as well.
The HH reported that he really enjoyed the muffins for breakfast. In fact, when he first sampled them straight out of the oven, I turned my back for just a moment to find that two had already been eaten before I could snap a couple of photos for the blog. “Ah, just bake more,” was his reply. “These are good.” Of course I was happy to oblige, knowing that my homemade muffins are far superior to anything he might purchase on the way to work. Maybe one day, I’ll get him to start taking lunches of tofu scramble and quinoa salad back to the office again, too.
“Mum, those muffins look great! You know that we need to eat healthy whole grains too, right? But why did you have to add those darned onions, when we’re not allowed to eat them?”
*She didn’t actually call him, “HH,” of course. But you probably guessed as much.
**There is a coda to the story as well: a few months after the HH’s second appointment, I was wrapping up paperwork for a cooking class in my home and noticed a familiar name on the list. It was my doctor’s! She ended up taking two classes from me, and these days, is happy to suggest dietary changes for her patients, alongside classic medications.
Savory Muffins with Herbs, Oven-Dried Tomatoes and Green Onions
These are great with tofu scramble, quiche, or as a quick breakfast on their own slathered with almond butter. If you’re not on the anti-candida diet or don’t have the time, simply substitute regular sundried tomatoes that have been soaked in boiling water for 5 minutes, then drained and chopped, for the oven dried tomatoes.
1/2 cup (120 ml) pumpkin or squash purée (I used butternut squash)
2 Tbsp (30 ml) tahini (sesame seed paste)
1-1/4 to 1-1/3 cups (300-320 ml) unsweetened almond, soy, or hemp milk (use larger amount if batter is dry)
1/2 tsp (2.5 ml) apple cider vinegar
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
3 Tbsp (45 ml) finely ground flax seeds
1/2 cup (120 ml) oven-dried tomatoes (recipe under “ACD Friendly Version” of this post), cut in half, or 1/3 cup (80 ml) sundried tomatoes, soaked in boiling water for 5 minutes, drained and chopped
2-3 green onions, sliced (white and light green parts only)
1/4 cup (60 ml) chopped fresh herbs (I used a combination of parsely and dill)
1/2 cup (70 g) sorghum flour
3/4 cup (90 g) millet flour
1/2 cup (55 g) garfava flour
1 Tbsp (15 ml) arrowroot or potato starch
3/4 tsp (3.5 ml) xanthan gum
2-1/4 tsp (12 ml) baking powder
3/4 tsp (7.5 ml) baking soda
1/2 tsp (2.5 ml) fine sea salt
Preheat oven to 350F (190C). Line a muffin pan with 9 paper liners, or spray with nonstick spray.
In a medium bowl, whisk together the pumpkin and tahini until smooth. Slowly add the milk and mix well, then stir in the vinegar, oil and flaxseeds. Gently stir in the tomatoes, onions and herbs to distribute. Set aside while you measure the dry ingredients, or at least 3 minutes.
In a large bowl, sift together the millet flour, sorghum flour, garfava flour, arrowroot, xanthan gum, baking powder, baking soda and salt. Stir to mix well. Add the wet mixture to the dry and stir gently just to mix (do not overmix or the muffins may not rise properly). The batter will be too thick to pour, but still moist (like a thick muffin batter). If it’s too dry, add a tablespoon or 2 more milk.
Using a large ice cream scoop or 1/3 cup measuring cup, spoon batter evenly into prepared muffin cups. Bake in preheated oven for 30-35 minutes, rotating the pan once about halfway through, until a center muffin tests done. Allow to cool 5 minutes before removing to a cooling rack. Makes 9 muffins. May be frozen.
And don’t forget: You have until the end of the month to submit a carob-based recipe for this month’s SOS Kitchen Challenge! We’ll be giving out two prizes in honor of our one-year anniversary of the event–submit a recipe and you’re automatically entered!
Whew! I think my hair just got a new ‘do after the breeze that whooshed by as hoards of you ran for the exits! For those of you still here, grab a cup of tea, have a seat, and settle in as I explain why, after a lifetime of baking with wheat, I’ve come to love gluten-free baking even more.
In a nutshell, here are my five top tips to create amazing baked goods–all without stress, anxiety, or trauma (and of course, no gluten!).
When I first learned that I’d have to adopt a gluten-free diet (as part of the anti-candida regime I’m following), I was more upset about having to give up baking than having to give up gluten per se. As someone who’d been baking since I was about six, I simply couldn’t imagine a life without delicious baked treats!
In Stage 2 of the diet, as soon as I was able to start incorporating flours back into my recipes, I pulled out one of my favorite recipes (I think it was a carrot loaf), and baked it up using brown rice flour in place of the all-purpose wheat. Hmmm. . . .can you say, “brick”? Or how about, “Crumbly, totally tasteless brick” at that!
It wasn’t until I realized that baking gluten-free is an entirely new endeavor that I finally began to learn about–and appreciate–gluten-free baking on its own merits. If I moved to Florida from here in Toronto (and believe me, deep in February, I’ve often thought about it), I wouldn’t expect to wear the same winter clothes over there, now, would I? Or if I started dating a new guy (no worries, HH, this is for illustration purposes only), I’d never expect him to have the same taste in wine, like the same music, or dance the same way as the previous beau, either. So why should gluten-free baking work exactly the same as glutenous baking? Once I “got” that reality, the rest was easy.
There’s no need to reinvent the wheel (or wheel of foccacia, either, for that matter). Whenever I begin a new enterprise, I first check out what the authorities in that field have done before me. I rely on their wisdom and experience to get me started. In the case of gluten-free baking, I began by using all-purpose mixes that would allow me to substitute one-for-one instead of wheat flour, and baked up several batches of my favorite sweets that way first. By using tried-and-true flour mixes, I knew that my baked goods would work and would give me a feel for what goes into an all-purpose gluten free flour mix.
What’s in an all-purpose mix? Well, to answer that question you’ll need to consider a bit more about glutenous versus gluten-free flour. Here are some key points:
i. Gluten-free flour has no gluten (duh).
Gluten is the protein in wheat that acts as “glue” to bind together the baked goods. It provides texture and holds things together. Without it, baked goods crumble and break apart like dried-out sandcastles on the beach. By combining different gluten-free flours in one mix, you help to alleviate that effect. (Another trick is to add a binder that replaces the gluten–see number 3, below).
ii. Wheat flour comes in only a few varieties, but varieties of gluten-free flour are almost endless.
In fact, this is one of the reasons I love baking gluten-free: most of us grow up used to the neutral, bland flavor of wheat in baked goods. Gluten free flours, on the other hand, are often derived from other grains that confer their own distinct taste. Amaranth and quinoa offer a sturdy, almost mineral flavor; buckwheat is earthy and nutty; teff resembles a combination of carob and cocoa; rice is mild and delicate; and so on. In addition, there are loads of non-grain gluten free flours; major categories are starches (cornstarch, tapioca, arrowroot, potato starch, etc.); bean and legume-based (chickpea, garfava, bean, soy, etc.); and nut based (coconut, almond meal, hazelnut, etc.). For a fairly comprehensive list of gluten-free grains, starches and flours, check this post.
iii. The best gluten-free baking uses a combination of flours. I know that some of you out there will disagree on this point, and certainly there are some gluten-free recipes that use only a single flour (often millet, sorghum, oat or almond, in my experience). But since gluten-free flours are so different from wheat and each is unique, I find that my best baking projects combine different flours depending on my mood, the recipe and the kind of result I seek.
For instance, muffins or quickbreads work better with more hearty flours such as quinoa, amaranth, or sorghum; light and delicate results follow when you use a greater percentage of starchy flours or mild-flavored grains like rice or millet; and sandy, chewy cookies seem to work best with a combination of all three main types of flours (grain, bean, starch). As you experiment in the kitchen and learn more about the types of flours, you’ll discover which flavors and textures you like best in your own baking.
But no one wants to waste ingredients while they’re learning, right? So for those who are just beginning, I’d recommend the following all-purpose mixes I’ve tried from some of my fellow gluten-free bloggers:
As I mentioned above, gluten is the “glue” that helps to bind (and to a lesser extent, leaven) baked goods. As a result, the best gluten-free baking usually includes a binder meant to replace the gluten. The most common binder is eggs, but since I don’t use those, I add flax meal or other vegan egg replacers in my baking. Other binders include fruit purées, nut meals or flours, or nut butters (I tend to use nut butters more than meal; I also sometimes use seed butters, such as tahini or sunflower seed butter).
However, in recent years, most people also use xanthan gum, a powdery substance that you sift into your flours before you mix up your batter or dough, which creates results a lot like gluten in baked goods. You can also use guar gum. I’ve also seen recipes calling for agar agar (a vegan gelatin) as a binder as well, when xanthan gum isn’t used. As a general rule, most flour blends use about 1/2 tsp (2.5 ml) xanthan gum per cup of flour; for more sturdy baked goods such as muffins or scones, you may need to add a wee bit more (up to 1 tsp/5 ml per cup). I always use an egg replacer plus the xanthan gum; after all, glutenous recipes contain eggs and gluten, right?
[Yes, you can still have light-as-air, cakey Whoopie Pies, gluten-free!]
4. Lighten Up.
Gluten free flours tend to produce a slightly heavier product than wheat flour (another consequence of losing that gluten!). As a result, I always add a bit more leavener to my gluten-free creations than I used to with my wheat-based baked goods. If a wheat-based recipe calls for 1 tsp (5 ml) of baking powder per cup of all-purpose flour, with my gluten-free mix, I use 1-1/2 tsp (7.5 ml) instead (plus about 1/4 tsp (1 ml) extra baking soda for heavier flours). Again, you may need to experiment a bit as you go, but that’s a good rule to start.
Yes, pun intended: those of us who must eat gluten-free are already going with our guts, of course! But it’s also important to learn what works for you and your digestive system, then experiment until you find those ideal recipes. For me, too many starchy ingredients cause a recurrence of my candida symptoms, so as much as I love fluffy, feather-light cupcakes and cakes, I don’t bake too many of them these days. Luckily, I also love fudgy, dense chocolate brownies and cookies–and they have made several appearances on this blog since I went gluten-free.
So that’s why I love gluten-free baking: it allows me to be inventive as I mix up something different each time. I can tailor the final flavor and texture to match the character of the particular baked good, whether light and airy or more substantial and dense. And I can benefit from the varied nutritional profiles of the different flours when I bake, instead of producing baked goods that all offer the same set of nutrients over and over in their flour.
Like any creative endeavor, cooking is never quite the same each time we do it; and the same is true of gluten-free baking. If you approach the task with a bit whimsy and a bit of adventureousness–like a playtime in the kitchen–you’ll find that gluten-free baking is fun, satisfying, and really easy, after all.
There will be a whole month of 30 Days to Easy Gluten-Free Living posts on Diane’s blog. Here’s a list of all the topics and contributors:
This past month, Kim and I chose Asparagus as our SOS Kitchen Challenge key ingredient, and set out a true “kitchen challenge”: could anyone actually come up with a (tasty) sweet asparagus-based recipe? Well, I’m thrilled to report that several of you rose to the challenge quite admirably!
The asparagus recipes flowed in all month, with many arriving down to the wire. Here are some of the highlights (you can find links to all these recipes and more in the linky list below):
Thanks to everyone who participated this past month. We were thrilled with every one of your 22 entries.
Kim and I are currently putting the finishing touches on the kickoff post for May. . . a favorite ingredient that is used frequently on both our blogs. And we’re certain that everyone, wherever you’re located, can participate equally this month! Stayed tuned for the annoucement in a day or two.
With all of my 175 students’ assignments, exams and final marks finally submitted–I am now officially on holidays until 2011–whoo hoo! That makes me one very celebratory gal. Par-tay, I say!
And how about having everything all ready to start cooking my big holiday meal?
Um, no. (Insert sheepish expression here).
“Mum, did you say, ‘sheep?’ I’m half border collie, you know. And just being off-leash at the trail is enough of a party for me!”
In an ideal world, I would not only know exactly which dishes I’m cooking, but would have prepared an entire rehearsal Christmas dinner already, expressly for the purpose of photographing and writing about it for this blog (excuse me while I guffaw).
For the past two years, the HH and I have shared an Indian feast at Christmastime with the CFO, who’s made the trek from Montreal. The CFO isn’t able to join us this year, and I have a feeling that the multi-course Indian buffet will also make itself scarce, at least for this year.
I do have a couple of great ideas for potential dishes I’ve been wanting to try (and about which I’ll post, post-holidays.) But what with the HH’s accident; frenzied shopping for a new car; a fire at the campus where I teach resulting in only TWO days to mark all my students’ exams and submit them; a last-minute invitation to appear on a local daytime TV show (which happened this very morning)–I haven’t yet decided exactly what we’ll be eating at the festive table. Throw in a couple of doctor’s appointments, a visit to the vet, a haircut and typical holiday-time social activities, and there has been precious little time to cook.
If you’re like me and still thinking about what to prepare, I thought I’d share this list of some of my favorite holiday-worthy recipes (many of these are not yet listed in the Recipe Index–updating it is one of my new year’s projects!).
All are ACD-friendly recipes (ie, gluten free, sugar free, dairy free, egg free, low glycemic) unless otherwise specified.
And to everyone who’s celebrating this time of year: have a wonderful holiday season!
September’s Sweet or Savory (SOS) Kitchen Challenge, featuring the apple, was an absolute hit! Kim from Affairs of Living (my challenge co-host) and I received almost 40 recipe submissions from readers all over the globe, a wide variety of sweet and savory dishes that tempted our tastebuds and got our creative juices flowing. It was amazing to see the enthusiasm and creativity exhibited for our challenge this month–thank you all so much! In fact, our readers got so excited that many submitted more than one recipe! Special recognition must be paid to Saveur over at The Taste Space, who submitted four recipes, and Lisa at Vegan Cookbook Critic, who submitted three recipes. Incredible!
Like the sound of all these apple recipes? That’s just the beginning! As I said, we had 38 fabulous submissions this month. So, take the time to peruse the thumbnails below (each one links to the recipe on the author’s blog). If you like what you see, be sure to leave a comment on their blog and spread the love!
Thanks to everyone who participated and made this the best SOS Kitchen Challenge yet!
And finally, stay tuned for details on October’s SOS Kitchen Challenge, which will be announced next week and will feature an extra special surprise. Both Kim and I are really excited about this next one, and we can’t wait to share the news!
This month’s SOS (Sweet or Savory) Kitchen Challenge asked readers to whip up dishes with spinach, and wow, did you ever take on this challenge with gusto! We received a dozen fantastic, creative recipes to try that all highlight the super-healthy leafy green. And yes, a few desserts are included as well!
Thanks to everyone who entered the challenge this month. As always, if you’ve submitted a recipe and I forgot to include it here, please let me know asap so I can add it to the list.
Here’s what’s on the menu with spinach:
THE SAVORY CONTRIBUTIONS:
Our very first entry was from Janet at Taste Space (Toronto) –a colorful and delicious Quinoa and Butternut Squash Spinach Salad with Cranberry and Pear. Well, I think the title tells you everything you need to know–doesn’t that just sound delectable? This savory salad is also a bit sweet with the pear and cranberries. Suitable for gluten free, vegan, sugar free, egg free and dairy free diets.
Jacqueline of Tinned Tomatoes (Dundee, Scotland) offers up a great recipe for Spicy Spinach and Potato Curry adapted from a recipe she found in one huge tome of a cookbook. Her pics look great (and check out the gratuitious cuteness of her new baby, Cooper!) This recipe is suitable for gluten free, soy-free, vegan, and ACD diets (contains coconut milk).
Kiersten from Full of Beans (Charlotte, NC )’s vegan Coconut Curried Chickpeas and Spinach looks like the perfect quick weekday dinner. I love a good curry, and with chickpeas AND spinach, you can’t go wrong with this one! Vegan, soy-free, gluten free, ACD-friendly and otherwise nut-free.
She also “uncooked” some gorgeously green Spinach-Hemp Flatbreads on which to spread it. Unlike many other dehydrated flatbreads, these remain soft, perfect for sandwiches. These both are vegan, dairy free, gluten free, raw, and sugar free.
Mom at the Gluten-Free Edge (Georgetown, Texas) decided that her Spinach Mushroom Pie should undergo a vegan revamp for this month’s entry! This is her remake of a long-time favorite recipe, and it worked out beautifully. The recipe is gluten free and vegan.
Chaya from The Comfy Cook is back this month with a fabulous Oriental Rice Pizza. This savory dish is filled with veggies and is a snap to make with its rice-based crust. It’s gluten free, sugar free and dairy free.
Johanna of Green Gourmet Giraffe (Melbourne, Australia) offers a cheezy spinach-based soup this month with her Pumpkin, Bean and Spinach Soup. While the recipe itself looks delicious, half the fun of the recipe is Johanna’s recounting of the experimentation that led her to it. And doesn’t the concept of tofu croutons just sound fabulous?
Valerie of City Life Eats (Washington, DC) has created a Lemony Spinach Pepita Pesto. With a unique combination of ingredients, this pesto would be delicious on more than just pasta. It’s gluten free, vegan, nut free, sugar free and ACD-friendly.
Aubree Cherie, who blogs at Living Free (Kennett Square, PA), decided to move out of her usual spinach zone with these Almond Spinach Biscuits. A great savory biscuit with a hint of sweet (dried cranberries), these treats were gobbled up by her significant other in no time. Definitely a fun (and delicious) recipe. Gluten free, sugar free, vegan and ACD-friendly.
My event partner, Kim at Affairs of Living, cooked up a fabulous Creamy Spinach and Celeriac Soup for those days when you crave something rich and healthy at the same time. The recipe is vegan, gluten free, sugar free, ACD friendly, soy free and nut free.
My savory contribution this month is a Classic Tofu Quiche recipe that I’ve had for years but never thought to post. The millet crust helps to make it quick, easy, and delicious! It’s gluten free, sugar free and vegan.
THE SWEET CONTRIBUTIONS (Yes, even spinach has a sweet side!):
Rachel from My Munchable Musings (WA) treated us to two sweet recipes this month! First up are these Spring Picnic Cupcakes, her take on the classic Strawberry and Spinach Salad–in a sweet mini confection! She’s also included a great bit of additional history and nutritional information about spinach here. These are wheat free, sugar free and vegan.
Rachel also created these adorable Green Thumb Print Cookies, that are gluten free! I love how the strawberry sits perfectly in the thumb print–seriously yummy looking. These are gluten free, sugar free and vegan.
Kim’s second contribution this month is her Invisible Spinach Smoothie. While you may have enjoyed smoothies with spinach before, this quick and easy recipe contains another veggie that you might not expect. Vegan, ACD-friendly, gluten free.
Finally, my sweet contribution is this Green Monster Muffin. Based on the concept of green smoothies, these muffins offer up spinach in a slightly sweet, hearty breakfast baked good. I’ve used chopped apples, but you could add in raisins or even chocolate chips to the mix if you like. Vegan, sugar free, gluten free.
Thanks again to everyone who played along this month. Enjoy these recipes until next month, when Kim–our hostess for June’s Challenge–will announce the new SOS ingredient.