Gluten-Free, Vegan & Vegetarian Living: 2013

Mean Clean Green Smoothie

Ingredients:
2 bananas
1 cup frozen whole fruit
1/2 cup spinach
1 Tbsp bee pollen
Opt :1 Tbsp Turbinado (raw cane sugar)

1 1/2-2 water

Directions:
Blend until smooth or desired consistency.

Makes approximately 20-24 oz

Ingredients:
1 cup soaked kidney beans
2 cups water
1 cup TVP
1-2 garlic cloves minced
1/2 onion finely chopped
1 bay leaf
1/4 tsp cinnamon
1/2 tsp dried basil
1/4 tsp oregano
1 tsp Braggs Liquid Aminos
1/4 tsp cayenne pepper/ 1 de-seeded minced serrano pepper Salt & Pepper to taste

Directions:
Combine all ingredients in crockpot on low heat and cook 6-8 hrs (overnight or during work hrs so that chili is ready coming home from work)

Strawberry-Watermelon Mint Cooler a Rawkin Recipe

Ingredients:
3 cups watermelon chilled
1 cup whole strawberries
1 mint leaf
Juice of 1/2 lemon
1-2 Tbsp honey/agave
1 1/2 cups of ice
Opt: mint to garnish

Directions:
Blend all ingredients until desired consistency.

Fuji Apple Delight a RAWKIN RAWESOME recipe

Ingredients:

1 Fuji apple cored and sliced
1 tsp cinnamon
1-2 julienne dates
1/4 inch ginger minced
1/8 cup pecans
Opt: Maple agave nectar or sweetener of choice

Directions:
Toss apple and cinnamon in a bowl. Plate the apples and sprinkle on dates, ginger, then pecans. Finally add nectar/sweetner if desired.

Hummus with Olives and Pinenuts

This sustainable & fast but healthy recipe for lunch, dinner, or snack could be your next favorite for potlucks or cuddling up and vegging out.

Ingridents:
2 cups chickpeas, cooked
1/3 cup tahini paste
5 cloves garlic, chopped
1 tsp cumin powder opt
1/4 cup olive oil (opt Greek olive oil)
Juice of one lemon
1 tsp Salt or to taste
Paprika to garnish
Greek Olives to garnish
Pine nuts to garnish

Directions:
Blend all ingredients except paprika, olives, and pine nuts. Pour hummus in a serving dish and garnish with remaining ingredients.
Enjoy as a spread inside pita as a sandwich or wrap. It's also delicious with celery & chips.

Jerk Stuffed Eggplant

Ingredients:

1 small eggplant halved

1 small onion diced

1 can diced tomatoes or 1 cup fresh

1 cup sliced mushroom (opt)

1/4 cup pine nuts

1 Tbsp jerk seasoning

3 Tbsp oil

Directions:

Preheat oven on 350*. Remove the centers of the halved eggplant so that enough is left for the eggplant to keep it's shape. Dice the removed centers and set aside. On a greased baking sheet, place each halved eggplant and put in the oven to bake. Heat a medium sized pan on medium-high heat and roast pine nuts for 3 minutes or until golden brown. Set aside. Then add oil and when it is hot add onions. When onions began to brown add jerk seasoning, mushrooms, diced eggplant, pine nuts and tomatoes. Cook until the mushrooms and eggplant began to soften. Turn off the heat. Removed eggplant shells from the oven and transfer vegetable mixture in even amounts to each shell. Placed stuffed eggplant back in the oven for 45 minutes to an hour. Serve hot.

Sesame Tofu

Fried Tofu
Ingredients:
1 package of tofu, cut into 1/2" triangles
1/4 cup cornstarch

Oil for deep frying

Directions:
Coat tofu in cornstarch and deep fry until golden brown.

Sauce
Ingredients:
¼ cup sugar
1/3 cup honey
¼ cup ketchup
2 Tbsp white vinegar
1 Tbsp soy sauce

Opt:
1/2 Tbsp cornstarch
1/2 cup water

Directions:
Whisk all ingredients (minus the optional) in a bowl and heat on medium heat until it simmers then add to dish. To stretch the sauce which the cornstarch and water until lump free and add to simmering sauce. Which vigorously to incorporate flavor and allow to simmer for 15 minutes. Stir in fried tofu. Transfer tofu to serving plate and sprinkle with sesame seeds.

Chocolate Pecan Banana Frozen Treats

Ingredients
2 Bananas ripe, halved
1/2 cup chopped Pecans (nuts of choice)
2 Tbsp Coconut oil melted
1/4 cup Agave Nectar

1/4 cup Cocoa powder
1/2 tsp Vanilla
Dash of cayenne
Dash of cinnamon
Dash of salt
4 straws or popsicle sticks
Parchment paper
Directions
Set the Bananas and nuts aside and whip all remaining ingredients together . When mixture becomes smooth, dip the bananas in the chocolate mixture until completely coated. On parchment paper, place 1/4 cup of nuts on the paper, place coated banana on top of nuts then top the banana with the remaining amount of nuts. Insert straws our sticks at the base of the banana. Freeze treats on the parchment paper for 6 or more hours, until bananas are frozen. Enjoy!

Cheesy Quesadillas (Vegan and Gluten-free)

These Quesadillas are great for anytime of day, any meal, great snack, or even served as an appetizer.

Ingredients:
2 corn tortillas, soft & uncooked
1/4 cup vegan cheese
1/4 cup sauteed vegeteables opt
1 tsp oil

Directions:
Heat 1/2 tsp oil in a pan on medium high heat. Add one tortilla and allow it to fry for 30 secs. Flip the tortillas over and add cheese (and veggies if using them) then top with the other tortilla and press down for 15 secs. Lift Quesadilla from the pan and add remaining oil. Flip Quesadilla over and allow it to fry for 30 seconds. Eat whole or score it in four pieces. Enjoy

Transitioning to a dairy or gluten free diet can seem quite tasteless and bland, but can give you even more incentive to experiment in the kitchen. Give this recipe a try and see where your taste buds lead you. Explore. Enjoy!

Post by author of the gluten-free, vegan blog http://itveganatgenesis.blogspot.com

Strawberry-Kiwi Cheesecake Vegan

Preheat oven on 350 degrees

Crust:
Process one minute
1 1/2 cup animal/graham cracker crumbs
1 tsp cinnamon

Add 1/4 cup margarine
And process on high until it clumps together and stops mixing
opt: Can be mixed with hand)

Transfer mixture to springform pan/baking pan and press firmly

Filling:
1 box Mori Nu Extra Firm Silken Tofu
1/2 carton extra firm tofu
1/2 lb strawberries halved
1 4 oz container of vanilla or strawberry soy yogurt (opt)
1 juice and zest of one lemon
2 Tbsp pure vanilla extract
1/2 cup unbleached sugar

Drain tofu and crumble into the food processor (or blender) add all other ingredients and process for about 1 minute. Scrap the sides and process on high another minute or more until creamy and smooth.

Then pour filling on top of crust and smooth the top. Put in oven and bake for 45 minutes. Remove from oven and allow it to cool then transfer to fridge for 4 1/2 or more hours

Take off springform

And add frosting (opt) or 1 cup of sliced strawberries and 1/2 cup of kiwis as topping