rants & recipes

Not sure what's up with the unavailabilty of Healthy Top lately. I hope it comes back soon.

Gluten-Free Waffles

• 150 grams gluten-free flour
• 100 grams brown rice flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp xanthan gum
• 500 grams vegan milk
• 50 grams oil
• 50 grams maple syrup
• seeds from one vanilla pod

1. Mix together dry ingredients.
2. Mix together wet ingredients.
3. Combine the dry and wet ingredients. It will seem very wet until fully mixed.
4. Put a small amount of oil on waffle maker. Scoop onto waffle maker. I use a half-cup measuring cup twice to distribute the batter.
5. Cook for three minutes, checking for doneness.
6. If you're making the waffles faster than you're eating them, store them on a plate in an oven set at its lowest temperature.
7. Serve with whipped cream, maple syrup, and anything else you find yummy.

Whipped Cream

• Half a package of Healthy Top
• 50 grams oil
• 100 grams maple syrup
• 50 grams vegan milk or yogurt

1. Put ingredients in whipped cream dispenser. Mix well.
2. Put top on dispenser and charge.
3. Shake well.
4. Keep refrigerated.
5. Shake before each use.

Here our go-to baked cornbread recipe. I usually go ahead and bake a triple-batch, especially if I'm making a huge pot of chili.

Single (fills 1 9*13 pan):

• 60 grams gluten-free all-purpose flour
• 60 grams garbanzo bean flour
• 120 grams finely ground cornmeal
• 1 tbsp baking powder
• 3/4 tsp xantham gum
• 3/4 tsp sea salt
• 50 grams sugar
• 14 grams ground flaxseed, 90 grams water, mixed
• 225 grams non-dairy milk
• 56 grams molten coconut oil

Double (fills 2 9*13 pans, thinly):

• 120 grams gluten-free all-purpose flour
• 120 grams garbanzo bean flour
• 240 grams finely ground cornmeal
• 2 tbsp baking powder
• 1.5 tsp xantham gum
• 1.5 tsp sea salt
• 100 grams sugar
• 28 grams ground flaxseed, 180 grams water, mixed
• 450 grams non-dairy milk
• 112 grams molten coconut oil

Triple Batch (fills 2 9*13 pans, thicker):

• 180 grams gluten-free all-purpose flour
• 180 grams garbanzo bean flour
• 360 grams finely ground cornmeal
• 3 tbsp baking powder
• 2 1/4 tsp xantham gum
• 2 1/4 tsp sea salt
• 150 grams sugar
• 45 grams ground flaxseed, 270 grams water, mixed
• 675 grams non-dairy milk
• 170 grams molten coconut oil

1. Preheat oven to 425 degrees.
2. Grease pan(s).
3. Mix dry ingredients.
4. Mix wet ingredients
5. Make well in dry ingredients. Pour in wet ingredients
6. Mix until combined.
7. Bake 20 minutes or until cornbread begans to turn golden brow on top

Besides gluten-free cornbread, this was the first gluten-free dessert I've made that was actually *good*! Nothing about it made me wish I'd used 'regular' flour.

Chocolate Chip Sandwich Cookies

• 3/4 c plus 2 tbsp gluten-free oats
• 3/4 cup oat flour
• 1/2 cup Bob's Red Mill Gluten Free Flour mix
• 1/4 cup sugar
• 1/2 cup mini chocolat chips
• 2 tbsp flax
• 3/4 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup pumpkin puree (for binder, there's no pumpkin flavor in the cookies)
• 3 tbsp coconut oil, melted
• 3 tbsp maple syrup
• 1 tsp vanilla

1. Mix ingredients together to form cookie dough.
2. Chill 30 minutes
3. Preheat oven to 375 degrees
4. Line 2 8" x 6" pans with parchment.
5. Press dough evenly into pans
6. Bake 15 minutes or until done.
7. Remove from oven and score with knife. I made one score down the middle and six scores across.
8. Let cool before seperating.

Cream Cheese Frosting

• 4 ounces of vegan cream cheese
• 2 cups sifted powdered sugar
• 30 grams shortening
• 30 grams vegan margarine
• 1 tsp vanilla

1. When cookies are cool, separate along score lines.
2. Mix frosting ingredients.
3. Frost cookies and make into sandwiches.

Creamy pumpkin pasta sauce with mushrooms, onions and 'cheese'. Delicious and at least a month's worth of vitamin A!

• 12 ounces pasta, cooked and drained
• 2 onions, sliced
• 4-5 cloves garlic, minced
• olive oil
• 1 pound mushrooms, sliced
• 15 ounce can pumpkin
• 1 cup pasta sauce
• 1 cup unsweetened, unflavored soy milk
• nutmeg to taste
• salt and pepper to taste
• 2 tsp basil
• 1 1/2 tsp ground sage
• 6 to 8 ounces vegan feta or ricotta (I like and use this soy feta).
• Daiya mozzarella shreds (I use almost an entire bag)
• 2 bunches of kale, chopped and cooked

1. Sautee onions in olive oil for a few minutes.
2. Add garlic and mushrooms. Cook until mushrooms start to give off "water".
3. Combine 'milk, pumpkin, spices and pasta sauce. Add to skillet with mushrooms and onions. Heat until bubbling over medium heat.
4. Add feta or ricotta and heat through.
5. Stir in cooked pasta, and kale. Combine well and heat through.
6. Add mozzarella and heat, stirring, until it starts to melt.