easy vegan recipes
Now that everyone’s waist deep in the holiday season with “to do” lists longer than Obamacare’s website, I offer a ridiculously simple gluten free bread recipe to curb feelings of insanity. Hooray! This recipe is an adaptation of the Life Changing Loaf from the fabulous blog My New Roots. In addition to this need-to-make-now delicious bread, I suggest you put down your nearly maxed out visa and place those heinous Ugg boots back on the shelf (or back on the sheep’s back) where they belong. Instead of running around the mall like a zombie, chomping down Xanax and drinking so many pumpkin chai latte’s that friends think the cinnamon-nutmeg-clove odor wafting from your pores is actually some exotic perfume purchased from Sephora, take a moment to enjoy this beautiful time of year. The holidays should celebrate our love- for family, for each other, and for the festivities that make this time of year so special, not the wrapped boxes of stuff we give to one another. I’m talking about a plump, pine scented tree, bad Christmas music, tiny white lights, Elf, ugly sweaters, and lots of family madness. Oh yeah, and a table strewn with plate-licking vegan deliciousness atop a set of Spode Christmas dinnerware. Yes, please!
1 1/2 cups rolled oats
1 cup raw sunflower seeds
1/2 cup raw pecans, crumbled by hand
1/2 cup fruit juice sweetened raisins
2 tablespoons coarsely ground flaxseed
2 tablespoons chia seed
3 tablespoons whole psyllium husk powder
1 teaspoon sea salt
1 tablespoon maple syrup
3 tablespoons refined coconut oil, gently melted
Combine dry ingredients in a large mixing bowl. Melt coconut oil in a small saucepan, and pour into another bowl with water and maple syrup. Mix wet mixture with dry and stir with a wooden spoon until ingredients are well distributed. Scrape mixture into a lightly oiled, silicone loaf pan (you can use a regular loaf pan, but it won’t be as easy to remove the loaf). Allow bread to sit out at room temperature for 2 hours. Preheat oven to 350. Bake loaf for 30 minutes, then remove from oven and carefully flip onto a baking sheet. Remove pan and place loaf back into the oven for another 30 minutes. That’s it! Now transfer to a cooling rack or tray and try to wait for the loaf to cool before slicing. This bread is amazing when toasted! Try topping with cashew cheese and roasted beets, or just slather on some earth balance and congratulate yourself on being a genius in the kitchen. Makes one loaf, or enough to feed a small herd of reindeer impersonating unicorns before they hijack santa’s sleigh.
Kale is the preeminent hottie celeb in veggie land; a leafy, tall, barefaced beauty, loaded with chlorophyll (no botox needed here) and ready to kick some free radical ass. Poor broccoli has all but been forgotten, even though this cruciferous superfood is a cancer fighting cross fitter with stalks of muscle and a thick head of green bushy hair to boot. In fact, a friend of mine recently read an article about how broccoli producers are trying to formulate new marketing strategies to bring broccoli’s sexy back. Food trends are crazy, and now that I’m the the ripe old age of 30, I can reflect with a haughty chuckle, the numerous foods that have enjoyed their 10 seconds of fame, and have since faded to obscurity i.e agave nectar, acai berries, veggie dogs, and anything made by Kashi.
One trend, however, that’s here to stay, involves those foods lucky enough to bear a shiny label that reads “Gluten Free”. Like its good friend (and liar) “All Natural”, gluten free foods are the newest paved road to immortality and visions of unicorns (unless, like me, you already live with one). I nearly wept when my blood test results came back declaring an allergy to wheat, thus ostracizing me with scarlet “GF” letters, and throwing me into a breadless basket of wheat haters. I love bread. No, I don’t think you understand–like, really, LOVE bread. If I don’t start my day with a sprouted whole wheat onion & poppyseed bagel toasted with herbed cashew cream cheese, I feel as though my soul is being slowly sucked away by a dementor (if you don’t know what a dementor is, then we’ll never be friends, however, for the sake of sharing important information, a dementor is a creature from the Harry Potter series that sucks all the happiness from your body until you die).
I can’t do the green smoothie thing, or the granola thing, or the quinoa oatmeal thing, or the miso soup thing. Breakfast is about comfort, and in my opinion, the definition of comfort is a warm, toasted bagel that makes you want to spend the day in sweatpants on the couch with as many animals as you can fit.
The point is, I have a wheat allergy. The problem is, I love bread. The solution was obvious, but it took me awhile before I could embrace my new cooking journey i.e. purchase weirdo flours like sorghum, and weep while tossing out bags of sprouted whole wheat.
Herbed Gluten Free Buttermilk Biscuits
1 cup arrowroot starch
1/3 cup coconut flour
2/3 cup sorghum flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon salt
Handful of freshly chopped parsley or herbs of choosing
2 flax “eggs” (2 T ground flax seed + 6 T lukewarm water)
2/3 cup unsweetened soymilk
1 tablespoon apple cider vinegar
Preheat oven to 425. Combine all dry ingredients in a bowl, including herbs, and stir to combine. Mix the soymilk and vinegar in a separate bowl and allow to curdle for a few minutes to create your buttermilk. Meanwhile, whisk together flax “eggs” until gelatinous. Cut coconut oil into dry mixture using a fork, adding in teaspoon sized chunks until the 1/4 cup is fully used up and mixture is crumbly. Add “buttermilk” and flax “eggs” to mixture, and stir until ingredients are combined. Do not knead. Using your hands, spread dough out on to a clean surface until roughly 1 inch thick. Use a biscuit cutter to make 12 circular biscuits. Bake for 15 minutes, or until bottoms are lightly browned and an inserted toothpick comes out clean. Makes 12 biscuits, or enough to feed a small herd of wheat hating unicorns.
I woke up this morning to a dead titmouse (that’s a type of bird by the way, not a mouse covered in breasts). The guilty person i.e. a certain 20 toed furred beast with sand for brains and a propensity for killing birds, was nowhere to be found. I put my robe on and scooped up the poor, soft winged soul and walked into the woods to lay him to rest in a more appropriate place than my blue carpet. Back in the kitchen I spotted her, perched like a sphinx, her tail slithering languidly across the floor, her expression the embodiment of satisfaction. I had a profound desire to pour a cup of cold water over her head while ranting about what a murderous, hideous creature she was, but how could I? She was just following her instinct, and presenting me with the prize to show her love. The trouble is, she shows me that “love” on an almost daily basis. Sure, I could leave her inside and bang my head against a wall amidst the continuous chorus of deprived cat sounds i.e. door scratching, mewing, and the occasional guttural outburst along the lines of a heavy rock plunking into water. This I fear, however, would only bring out mania of a different kind i.e. I’ll dress the cat up in a bird costume and shut her in a room with her brother Frodo. So instead, I let the cat outside, raided the empty fridge and decided that I wanted something other than coconut yogurt or wilted collard greens for breakfast.
Solution? Lemon poppyseed muffins! These moist, crumbly morsels of lemony goodness will make you spontaneously sprout wings so you can fly to the mother of the fallen titmouse and apologize in person. Yes, they’re that good. I used a mixture of brown rice and coconut flours to lighten up the flavor of the sprouted wheat, but you could probably make these gluten free by subbing the wheat flour for more coconut and brown rice flour, just make sure to up the liquid amount because coconut flour absorbs liquid like a sponge!
Lemon Poppyseed Muffins
1 cup sprouted whole wheat flour
1/2 cup coconut flour
1/2 cup brown rice flour
2/3 cup coconut sugar or date sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon sea salt
1 + cup unsweetened soymilk, or preferred nut milk
1/2 cup melted refined coconut oil
1/4 cup lemon juice
Zest from 1/2 of a lemon
2 teaspoons vanilla extract
Preheat the oven to 375. In separate mixing bowls, add dry ingredients and wet ingredients. Mix together, then pour the wet into the dry and stir until just mixed, adding a little extra soymilk if the mixture seems to dry (you want it to be loose enough so that it doesn’t stick to a spoon). Grease a muffin tin with oil or soy butter, and fill each well about 3/4 with batter. Bake for 25 minutes, or until lightly browned on top and around the edges of the muffins. Allow to cool for 5 minutes, then pop out of tin and serve hot with soy butter! Makes 12 muffins, or enough to feed a small herd of titmouse mourning unicorns.
So this is my first year as a CSA member. Now before you get excited and envision me as a flight attendant for Czech Airlines or a product tester for Canadian Standards Association, let me explain what I mean. CSA stands for Community Supported Agriculture, which is a locally based food distribution service that connects farmers to consumers without a giant supermarket in the way. Yes, food comes from farms, not florescent lit refrigerated cement boxes with aisles and aisles of food! See my thoughts on grocery stores here.
CSA’s are a fantastic way to support your local farmers while reaping the benefits of eating insanely delicious food that was grown less than an hour away. And the fun part is, you never know what you’re going to get! Each week I arrive at the farm, drooling over baskets of kale, arugula, beets, basil, and tomatoes, and dreaming of the cooking adventures I will embark on with my newly hatched sun-kissed bag of goodies.
If you’re interested in learning more about CSA’s or where to find one, check out Local Harvest. Also check out my sweet CSA provider, Seraphina Says Farm. Tara is a raw vegan farmer with a cat named Seraphina and a passion for holistic, plant based nutrition. How could anyone not get excited about that combination!
Now that you’ve got a canvas bag full of farm fresh goodness and you feel like singing “The Sound of Music” to everyone in your town, why not whip up a batch miso creamy basil pesto! Between my CSA and garden, I am practically swimming in a sea of basil goodness. I’ve even started adding it to vases as decoration. If this is happening to you too, make pesto.
P.S. The Nutmeg Cookery (that’s me and the unicorns) are going to be the guest chef at the Max Restaurant Group’s farm-to-table dinner on September 27th! If you’re a local nutmegger, come join me under the stars at Rosedale Farms in Simsbury for a five course gourmet vegan meal! For more information, click here.
2 cups packed fresh basil
1/2 cup toasted pumpkin seeds
1/4 – 1/2 cup extra virgin olive oil
2 cloves of garlic, smashed or grated
1 lemon, zested & juiced
1 heaping tablespoon of miso
In a food processor, add all ingredients except oil. Pulse it down a few times, then slowly stream in the olive oil while processor is running. Blend until you have a loose, green paste. Makes 1 1/2 cups or enough to feed 2-3 unicorn farmers who’ve been digging in the earth all day. Toss with brown rice pasta and sauteed onions and peppers, or use as a spread inside of sandwiches or collard wraps with loads of veggies!