Gluten Free and Vegan Recipes

tumblyweed

I'll start:

Red Velvet Protein Brownies (High Protein / low sugar)

Sometimes after a long day, a sweet treat really hits the spot. Instead of indulging in a nutrient-lacking snack, give these easy to make protein brownies a try. Beets and pumpkin form the base of this recipe and Vega Sport Performance Protein adds a protein boost, making these brownies significantly less guilt-inducing.
Ingredients
4 small beets (about 250g), cooked and peeled
1 can (420g) pumpkin purée
1 tsp vanilla extract
3 Tbsp of coconut flour
3 scoops (87g) Vega Sport Performance Protein Chocolate flavor
1/2 cup cocoa powder
1/4 cup coconut sugar

Preparation
Preheat oven to 320° F. Line a 13 inch x 9 inch cake pan with parchment paper.
Chop beets. Purée beets with pumpkin and vanilla in a food processor.
Add in coconut flour, Vega Performance Protein, cocoa powder and coconut sugar. Mix until well combined.
Pour brownie mixture into pan and spread evenly.
Bake for 1 hour or until a toothpick comes out clean

feffynj

I'm intrigued--do you have the nutritional breakdown?

tumblyweed

Here's another:

Pulled Jackfruit Tacos

Pulled jackfruit is the star in this delicious plant-based vegan taco recipe. Quick and easy to prepare, it makes a great weeknight dinner. Top with your favorite taco toppings, and even the diehard meat-lovers in your family will love it.
Ingredients
1 (20 oz) can jackfruit in brine, drained, rinsed and solid center piece removed
1 tsp coconut oil
1/4 onion, diced
4 cloves garlic, minced
1/2 tsp red pepper flakes
2 tsp paprika
1.5 tsp mustard powder
½ tsp cayenne pepper
1 tsp salt
¼ cup water
½ cup barbeque sauce
1 package taco shells
Optional Spices
½ tsp cumin
½ tsp coriander
Toppings:
Salsa
Cabbage
Avocado
Other taco fixing of your choice

Preparation
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Heat coconut oil in a small pot. Sauté onion and garlic until translucent. Add jackfruit, red pepper flakes, paprika, cayenne pepper, mustard powder and salt. Sauté for 5 minutes being sure not to burn spices.
Mix together water and barbeque sauce until smooth in a bowl. Add sauce to pan and simmer jackfruit for 15 to 20 minutes until softened, pulling jackfruit apart as it cooks
Spread jackfruit mixture on lined sheet pan and cook in oven 10 to 15 minutes, until slightly dried out. Add more barbeque sauce if desired.
Heat taco shells until soft.
Put desired amount of jackfruit onto taco shells and garnish with desired toppings.


http://myvega.com/wp-content/uploads/2013/07/July-26-2-News-Hub-Images-620x315.jpg

tumblyweed

I'm intrigued--do you have the nutritional breakdown?

No. I'm sorry. I just got some new recipes and will probably have to use the recipe builder here on MFP in order to get the correct nutritional breakdown. :sad:

tumblyweed

White Bean Dip

Peggy K’s recipe for White Bean Dip with Raw Veggies.


Ingredients:
2 cups (or cans) white beans or cannellini beans
2 garlic cloves, peeled and minced
Pinch of salt
1/4 tablespoon Grapeseed Oil Blend
Grated zest of 1 lemon
Freshly ground black pepper
2 teaspoons minced fresh rosemary

Preparation
Add all ingredients (except rosemary) to a food processor or high-powered blender and process. Stir in minced rosemary and serve.
Serve with raw veggies, such a red bell pepper wedges, celery, carrots, or cucumber slices.

tumblyweed

Creamed Kale (so yum!!)

Ingredients
1 tsp extra virgin olive oil or coconut oil
2 shallots, minced
1 clove garlic, minced
1 splash white wine
1 bunch green kale, stems removed and chopped into bite sized pieces
¼ cup canned coconut milk
½ tsp nutmeg
Salt and pepper, to taste
Preparation
In a sauté pan, heat coconut oil. Add in shallots and garlic and sauté until translucent.
Add in a splash of white wine and kale. Cook kale until slightly wilted.
Add in coconut milk, nutmeg and season with salt and pepper. Cook 2 minutes. Taste and adjust seasoning as desired.

tumblyweed

Feel free to add recipes, if anyone has any...


Macaroni and Cheese

Vegan Macaroni and Cheese ! This healthier version of the comfort-food favorite is made with a cashew “cheese” sauce and gluten-free noodles. Plan for leftovers—it’s just as delicious reheated the next day. Enjoy!
Ingredients
16 oz. package of gluten-free pasta of choice, cooked al dente
1 pint cherry tomatoes
2 cups spinach
Topping
½ cup walnuts, finely chopped
½ cup pumpkin seeds, finely chopped
Salt and Pepper, to taste
1 tsp. cayenne pepper
2 tsp. paprika
Cheese Sauce
1 ½ cup raw cashews, soaked for two hours (or overnight)
1 ¾ cups water
¼ cup roasted red peppers, chopped
1/3 cup nutritional yeast
1 lemon, juiced
1 clove garlic
1 Tbsp. miso paste
1 Tbsp Dijon mustard
1 tsp. onion powder
1 tsp. sea salt, or to taste
1 tsp. paprika
1 tsp. cayenne

Preparation
Preheat oven to 350 degrees (F).
Add pasta, cherry tomatoes and spinach into a large bowl, set aside.
Mix together all the topping ingredients. Taste and adjust flavor as desired. Set aside.
In blender, combine all of the cheese sauce ingredients except for ¾ cup of water and blend until creamy. Add remaining water and blend again. Taste and adjust flavor as desired.
Add cheese sauce to pasta, cherry tomatoes and spinach. Mix well.
In a large baking dish, pour pasta mixture and cover with topping. Bake for 25 - 30 minutes, check after 15 minutes if topping is darkening too much for your liking, cover with foil. If using individual baking dishes, bake for 10 – 15 minutes less.
When done, let cool about 10 minutes and serve.

tumblyweed

Vanilla-Cinnamon Chia Pudding

Perfect as a dessert, snack, or breakfast, this pudding is full of Omega-3 fatty acids and fiber.
Chia seeds combine with slightly sweet cashew milk make an easy, tapioca-like pudding. Enjoy alone or topped with fresh berries.

Ingredients List :
1/4 cup raw cashews, soaked for 4 hours and rinsed
3 large dates, soaked for 3-4 hours
½ tsp. vanilla extract
¼ tsp. Ceylon Cinnamon
½ tsp. raw agave nectar (optional)
1/8 cup Chia Seeds
1 cup mixed berries
Preparation
In a high-powered blender or food processor, combine the cashews, dates, 1 cup water, vanilla, cinnamon, and agave nectar, if using.
Blend until very smooth, about 2-3 minutes.
Pour cashew mixture into a medium bowl and add the chia seeds. Using a fork or whisk, combine the chia seeds with the cashew mixture and let sit for 15 minutes.
Whisk again, to break up any lumps, and let sit in the refrigerator for ~4 hours, until gelled.
Serve with fresh berries.

tumblyweed

Kale Chips


Kale Chips – easy to make, nutrient-dense and delicious! What more could you ask for from a snack? Try your own combinations of herbs, spices and natural flavorings.


Ingredients:
1 bunch of kale
2 Tbs olive oil
1/2 lemon, juiced
1 tsp salt



Preparation
Preheat oven to 200
Wash kale thoroughly and let dry
Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
Place kale, salt, olive oil and lemon into a bowl and mix together with your hands, gently massaging the kale with the oil, lemon and salt Lay kale out on a cookie sheet or pizza pan
Place in oven and set timer for 30 minutes
At 30 minutes, remove from oven and gently lift kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy
Allow to cool. Can store in fridge for up to a week

tumblyweed

Anyone care to add some recipes??? :flowerforyou:

tumblyweed

White Chili

Ingredients

2 cups vegetable broth
2 cups unsweetened almond milk
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1/2 tsp white pepper, or to taste
2 - 4 oz. cans green chiles (drained)
3 cups cannellini beans, presoaked or canned
2 cups of frozen corn kernels, thawed
1 avocado, chopped
1/2 large onion, chopped

Instructions

Step 1

Place all ingredients except cilantro and avocado, in a large pot, cover and simmer for 20 minutes over medium high heat.

Step 2

Pour chili into bowls and top with avocado and cilantro.

tumblyweed

Baked Lentil and Spinach Curry (yum! yum!)

Ingredients

1 onion, chopped
2 cloves garlic, minced
1/2 cup vegetable broth
1 cup basmati rice
1 tsp garam masala
1 tsp madras curry powder
1 tbsp sriracha
1 1/2 tsp sea salt
1 cup lentils
2-14 oz bags fresh spinach
1 1/2 cups matchstick carrots
2-13.5 oz cans lite coconut milk

Instructions

Step 1

In a large non-stick skillet over medium heat, sauté onion and garlic in vegetable broth for 10 minutes. Stir in rice and seasonings and sauté for 5 minutes, adding just enough broth to keep from sticking. Meanwhile, cook lentils according to directions.

Step 2

Add the lentils, spinach, carrots, and coconut milk and stir until spinach is cooked down and the mixture is bubbly, about 10 minutes.

Step 3

Pour the curry into a casserole dish, cover, and bake 30-40 minutes.

Recipe Type: Curry

tumblyweed

Chipotle Enchiladas


Ingredients

2 sweet potatoes, peeled and cubed
2 cups baby spinach
2 tomatoes, diced
1/2 onion, diced
2 garlic cloves, minced
1/2 cup dry quinoa
1/4 cup fresh cilantro
1 - 28 oz. can enchilada sauce
1 - 15 oz. can black beans
1 - 7 oz. can chipotle peppers in adobo sauce
1/2 cup vegetable broth
1 tsp cumin

Instructions

Step 1

Steam potatoes for 20 min. Meanwhile, prepare quinoa according to directions.

Step 2

Preheat oven to 350°. Puree sweet potatoes in food processor with half of tomatoes, cumin, garlic, and 1 chipotle pepper. Note: you can add more chipotle here if you like spicy!

Step 3

Warm tortillas by placing them in the microwave covered by a damp paper towel for 30 seconds. Fill tortillas with sweet potato mixture, quinoa, spinach, and black beans. Cover casserole dish with a layer of enchilada sauce and place enchiladas on top. Bake for 15 min.

Step 4

Sauté onions, 1 chipotle pepper, rest of tomatoes, and adobo sauce until onions are transparent, then add remainder enchilada sauce and simmer for 5 min.

Step 5

Place the sauté mixture over enchiladas and bake for additional 5 min. Enjoy!

tlou5

Thanks for the ideas- they sound delicious!

Dbernier1981

Loving Quinoa right now

Quinoa, Artichoke and Hearts of Palm Salad

1 1/2 cups black quinoa (9 ounces), rinsed (see Note)
1/2 lemon
3 medium artichokes
1/2 cup avocado oil or extra-virgin olive oil
1/4 cup white wine vinegar
Salt and freshly ground pepper
4 canned hearts of palm (5 ounces), drained and sliced crosswise 1/4 inch thick
1 small red bell pepper, cut into 1/4-inch dice
1 small yellow bell pepper, cut into 1/4-inch dice
6 small Boston lettuce leaves

In a medium saucepan of boiling salted water, cook the quinoa over moderately high heat, stirring occasionally, until al dente, about 20 minutes. Drain in a fine sieve, then spread out on a baking sheet to cool to room temperature.
Squeeze some of the juice from the lemon half into a small bowl of water; reserve the lemon half. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, cut off the leaves, leaving the artichoke bottom. Cut off the stem and peel the artichoke bottom. Using a spoon, scrape out the furry choke. Rub the artichoke bottom all over with the lemon half and drop it into the lemon water. Repeat with the remaining 2 artichokes.
In a small saucepan of boiling salted water, cook the artichoke bottoms over moderately high heat until tender, about 10 minutes. Drain and let cool, then cut into 1/2-inch dice.
In a large bowl, mix the avocado oil with the vinegar and season with salt and pepper. Add the quinoa, artichoke hearts, hearts of palm and red and yellow peppers and toss to coat. Mound the quinoa salad on lettuce leaves and serve.

tumblyweed

High Protein Snack:


Toasted Chickpeas


This is a great recipe that can be changed to fit your taste buds. Simply substitute the dry ingredients for your favorite flavors.

Ingredients

1 can chick peas
1 tsp chili powder
1 tsp garlic powder
1 tsp sea salt
1 lime, squeezed
Directions

Step 1

Preheat the oven to 350.

Step 2

Mix all the ingredients together in a small mixing bowl until the peas are coated with seasoning.

Step 3

Bake for 15 minutes, remove from oven. Move the peas around so they will toast on all sides. Return to oven for an additional 15 minutes.

tumblyweed

Southwest Quinoa Salad



The interesting thing about quinoa is that it is high in calcium , iron, contains Vitamin E and B vitamins, and is a complete protein. It’s delicious here served cold in a salad. With the black beans and added edamame, this is a nice, high protein salad



Ingredients

1/2 cup quinoa
4 ears corn
1 cup cooked black beans
1 cup frozen shelled edamame
1/2 cup cilantro, chopped
1 large tomato, chopped
1/4 cup red onion, chopped
2 tbsp red wine vinegar
1 lime, juiced
1 tsp cumin
1 clove garlic, minced
Sea salt and pepper to taste

Instructions

Step 1

Soak quinoa for 30 minutes. Drain in a fine mesh colander and rinse. Bring 1/3 cup water and quinoa to a boil in a small saucepan. Reduce to simmer, cover, and cook for 10 minutes. Remove from heat for a few minutes then fluff with fork.

Step 2

Heat oven to broil. Remove husks and silks from corn. Wash well, place on broiler pan, and broil 3 minutes on each side, turning once. Allow to cool. Cut kernels off cobs.

Step 3

In a saucepan, cook edamame in a small amount of water for 10 minutes, covered. Drain.

Step 4

To make dressing, mix vinegar, lime juice, cumin, garlic, salt and pepper in a small bowl.

Step 5

In a large mixing bowl, toss together quinoa, corn, beans, edamame, cilantro, tomato, and onion. Gently stir in dressing and serve.

prosato1229

Bump and YUMMMM

Sweet Potato Bowl: (serves about 4 people) *This is a lie, i can eat the whole thing :-P

2 sweet potatos, baked
1 package of frozen mangoes, thawed
2 red bell peppers, chopped
2 cans of no salt added black beans, rinsed and drained
2 avocados, chopped
1/2 bunch of cilantro, chopped
freshley squeezed lime juice, to taste
Balsamic Vinegar, to taste

Preheat oven to 350F. Place whole sweet potatoes on baking sheet and bake for 45min. Cool slightly, peel skin off and cut into pieces. Place sweet potatoes into a large serving bowl. Top with mangoes, bell peppers, black beens, avocados and cilantro. Drizzle with lime juice and vinegar, toss gently and serve!! SO YUMMY!



another good site, i got these recipes from a friend who go them from here: http://engine2diet.com/

rfihn

Saute whatever seasonal veggies you like I do Squash & Zucchini or Eggplant in some butter or olive oil. Be sure to at least lightly salt the veggies so they release their liquids. Once they are fairly close to done pour in a can of crushed tomatoes. Start making a good red sauce with tons of basil, oregano, italian seasoning, a bay leaf & garlic. Cover it and let it simmer for a while. Take some polenta loaf & slice it. Cook them in a pan with a tiny bit of oil in it (move them a little when you first put them down to avoid sticking) and brown on both sides. This is a great meal by itself but I add goat cheese because i love it. Parmesan would be great too or pretty much any other cheese.

kelciebananas

Vegan Gnocchi with Balsamic Reduction

Ingredients:
Flesh of 2 or 3 baked potatoes (I use redskins and I "bake" them in the microwave - so much faster!)
Plain flour
Salt and Pepper
Water
Oil (Your Choice)

Balsamic Vinegar


1. Mash your baked potatoes until smooth. Make sure they aren't lumpy. Season with salt and pepper.

2. Put your mashed potatoes in a mixing bowl and add in a few tablespoons of flour. Using your hands, mix the potatoes and flour together, slowly adding more flour until the mixture becomes a dough.

3. Turn the dough to a floured board and gently knead it. The more you squeeze the potatoes, the more moisture will appear so continue adding flour as necessary.

4. When the dough no longer sticks to the board, break it into 4 pieces, and roll each piece into a long "snake". Cut each snake into small. short pieces and place the pieces on a floured plate. Don't let them touch as they will likely stick together.

5. Bring a large pan of water to a boil. Drop in a few pieces of your gnocchi dough. Don't drop in too many or they may clump. They should sink. When they float to the top, they are done. It should only take a minute or two. When you remove them, toss each batch in a little oil to keep them from sticking while you are cooking the rest.

6. For the balsamic reduction, just pour a cup of balsamic vinegar into a small saucepan over medium heat. Bring the vinegar to a boil, then reduce the boil to a simmer. Resist the urge to turn the heat on the stove up. You will only end up with a sticky mess. Stir occasionally, and wait until the vinegar has reduced by half or more (the more you reduce the thicker the sauce). Let it cool and then toss with gnocchi.

TheGymGypsy

Lettuce

tumblyweed

bump