Cafe Belinda

Guest Post: Crispy Chickpeas

2020-07-13T20:53:00.003-05:00

Join me today for my guest post at Mary Cokenour's food blog, Adventures of a Comfort Cook, where I share a scrumptious low carb, keto vegan vegetarian recipe for Crispy Chickpeas, which are an incredible superfood!

http://www.comfortcookadventures.com/2020/07/guest-food-blogger-belinda-y-hughes.html

https://www.glutarama.com/picnic-recipes-and-cookblogshare-week-28

Guest Post: Vegetable Lasagna Rustico (Mary Cokenour)

2020-06-17T16:19:00.010-05:00

http://www.comfortcookadventures.com/2014/10/lasagna-that-is-meatless-and-very.html

Lasagna That Is Meatless

and Very Little Cheese

Typically, when you hear the word "Lasagna", images of long, tender noodles holding layer upon layer of meat sauce and mixture of Italian cheeses might come to mind. This new recipe I am going to post today is about a lasagna without meat, no typical red tomato sauce, and very little cheese indeed. I'm writing about a vegetable lasagna, the same long, tender noodles, but instead there are layers chock full of sautéed vegetables, fresh spinach leaves and a béchamel sauce. Béchamel is a white sauce, but since I did melt in a fair amount of shredded Parmesan cheese, it becomes an Alfredo sauce.

Even though the noodles are undercooked slightly, they will be pliable and not fall apart. Will they cook evenly while baking? Yes! The sauce, plus natural liquid from the vegetables, will finish cooking the noodles; they will be tender and absorb flavors of both the sauce and the vegetables. The Alfredo sauce allows the vegetables to retain their individual flavors and truly enhances them.

Vegetable Lasagna Rustico

Lasagna Filling: Ingredients:

12 Lasagna Noodles (full size, not the no-cook variety)
¼ cup olive oil
1 large onion, chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
½ lb. shredded carrots
½ sliced mushrooms
1 large zucchini, cut into ¼ inch slices
1 large yellow squash, cut into ¼ inch slices
2 Tbsp. minced garlic
2 Tbsp. Italian herbal mix
½ lb. spinach leaves; divided into 1/3 portions
5 cups Alfredo sauce

Alfredo Sauce: Ingredients:

8 Tbsp. butter
8 Tbsp. all-purpose flour
6 cups hot milk
1 (8 oz.) package shredded Parmesan cheese
1 Tbsp. salt
1 tsp. freshly grated nutmeg

Preparation:

Prepare noodles according to package direction, but undercook by 5 minutes to leave the noodles pliable.

Prepare the Alfredo sauce which should be kept warm until ready for use. In a large saucepan, heat the butter over medium heat until melted; gradually add the flour, stirring until smooth. Cook, stirring constantly, until the mixture turns a golden brown color, about 6 to 7 minutes; this is the roux.

Add the hot milk to the butter mixture one cup at a time; whisk continuously to avoid burning or clumping. When mixture is completely smooth, add the cheese and whisk until smooth again; remove from heat; season with salt and nutmeg.

Prepare the vegetable filling; in a large skillet, heat olive oil over medium-high heat; add onions, red and green bell peppers and carrots; mix and let cook for five minutes. Add in the mushrooms, zucchini and yellow squash; mix and let cook for five minutes. Mix in garlic and Italian herbal mixture; remove from heat.

Preheat oven to 375F and lightly spray a 4-quart baking dish with non-stick cooking spray.

Begin the layering process: one cup sauce spread over bottom of baking dish; three noodles alongside each other; one third of the vegetables from the skillet spread over the noodles; one third of the spinach leaves spread over the vegetables; three noodles; one cup sauce spread over the noodles; lastly top with remaining two cups of sauce.

- Or -

One Cup Sauce

3 Noodles

1/3 Vegetables

1/3 Spinach Leaves

3 Noodles

One Cup Sauce

1/3 Vegetables

1/3 Spinach Leaves

3 Noodles

One Cup Sauce

1/3 Vegetables

1/3 Spinach Leaves

3 Noodles

Top with remaining two cups of sauce.

Bake, uncovered, for 40-45 minutes; until golden brown. Let rest for 20 minutes before cutting into portions, as after resting, the cut portions hold their shape well.

Makes 9 servings.

Guest Blogger Bio: Mary Cokenour

Born and raised in Brooklyn, NY; lived in Lancaster, PA before moving to Monticello, UT with my husband, Roy. We are the "Indiana Jones and Marian" of the area which can be read about on my travel blog, The Southwest Through Wide Brown Eyes (www.southwestbrowneyes.com).

I love the area I live in; clean, clear, blue sky; the stars so bright at night and you can almost touch the moon. Beautiful mountains, desert, red rocks....beauty as far as the eye can see. I always encourage everyone, and anyone, to move to San Juan County, UT, if they’re looking for a peaceful plot on this planet. Businesses are also encouraged, as the tourist trade is year round due to the National Parks and Monuments surrounding the area.

However, my passion is cooking which my maternal grandmother began teaching me when I was five years old. Unfortunately, I lost her when I was only ten; and did not begin self-training until my twenties. In 1995, I won my first Better Homes and Gardens magazine cooking contest, appeared on a local television station, and my passion was back! 2011 was the birth of my food blog, Food Adventures of a Comfort Cook (www.comfortcookadventures.com).

Food should be a comfort to the body, mind and soul; not just eaten and forgotten about five minutes later. Not only do I write about and demonstrate personal recipes, but those of other food bloggers, and credit is given where credit is due. I review new products and gadgets, and restaurant reviews as well. It’s important that consumers know what to expect, and that they’re not wasting precious time and finances.

Meatless Monday: Vegan Vegetarian Asian Recipes

2014-08-11T15:54:00.005-05:00

Image credit Rob Nguyen

September or October brings the Mid-Autumn Festival and a great opportunity to try your hand at vegan vegetarian Asian recipes. Whether you’re in the mood for garlic or basil, there’s an entree here to leave you satisfied. Looking for something on the light side? Go for the Spicy Rice Noodle Salad.

Tips

· Julie at The Simple Veganista saves time on stir fries by using high protein or extra firm tofu.

· Emma at My Darling Lemon Thyme uses knives and mandolins to cut fresh herbs.

· Melissa and the hubs at My Whole Food Life are addicted to his stir fry recipe.

Steamed Vegetables w/Garlic Sauce (DF, GF, SF, K, V, VG) (Rhea Parsons/One Green Planet)

Mushroom, Pepper & Basil Stir Fry (DF, GF, SF, K, V, VG) (The Simple Veganista)

Peanut Noodle Stir Fry (DF, GF, SF, K, V, VG) (My Whole Food Life)

Spicy Rice Noodle Salad w/Pickled Vegetables (DF, GF, SF, K, V, VG) (My Darling Lemon Thyme)

Cruise by our Recipe Index for more yummy Meatless Monday vegan vegetarian recipes. Tomorrow’s Gluten Free Tuesday post features gluten free vegan Asian recipe components, like Fish Sauce and Five Spice. Stay tuned to Café Belinda for more meatless Asian recipes all this week. Bon appetit!

Sugar Free Vegan Chocolate Candy Bar Recipes

2014-07-24T20:21:00.001-05:00

Image credit JD Hancock

How about some sugar free vegan candy bar recipes for weekend fun? You can do it as a girls’ night, kid chef opportunity, a romantic project for two or just to treat your sweet little deserving self. Whatever your motivation, you’ll save money and enjoy a healthier product, free from refined sugar, preservatives and animal products. And there’s chocolate involved, so what’s not to love?

Raw Peppermint Patties (DF, GF, SF, K, V, VG) (Fork and Beans)

Dark Chocolate Candy Bars (DF, GF, SF, K, V, VG) (Sugar Free Mom)

Vegan Snickers Bars (DF, GF, SF, K, V, VG) (Minimalist Baker)

Peanut Butter Cups w/Chocolate (DF, GF, SF, K, V, VG) (One Green Planet)

Raw Vegan Butterfinger Candy Bars (DF, GF, SF, K, V, VG) (The Vegan 8)

Homemade Crispy Twix Bars (DF, GF, SF, K, V, VG) (Oh She Glows)

Craving more sugar free vegan chocolate recipes? Roll on over to my Recipe Index for extra bliss from the clean eating blogiverse.

Gluten Free Flour Recipes

2014-07-23T18:54:00.001-05:00

Image credit Oxfordian

Let’s get started now, before school and holiday baking season, on mixing up some gluten free flour recipes. Gluten free baking is not limited to corn meal and expensive commercial gluten free flour mixes. You can easily make these DIY gluten free flour mixes at home, experiment a bit and run with what works for you.

Gluten Free Facts

· Gluten is a protein found in wheat, rye, barley or any of their crossbred varieties and derivatives. – The Gluten Free Agency
· Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. – Celiac.org

· An estimated 1 in 133 Americans has celiac disease. – Celiac Central

· 97% of Americans estimated to have Celiac Disease are not diagnosed. – Statistic Brain

· Certain food substances (most notably gluten and casein) are known to be problematic for the child with autism and should be avoided. – Generation Rescue

· 1 in 68 children were identified with autism spectrum disorder. – Centers for Disease Control and Prevention

· 29% of Americans say they are trying to avoid gluten for health reasons. – New Hope 360

· 25 million Americans MUST have gluten free items per the prescription of their doctor. – GG’s Original

Based on the above statistics, you are highly likely to come across gluten-sensitive and gluten-concerned people when serving your homemade recipes. Be it birthday cakes, cupcakes, chocolate chip cookies, pancakes, waffles, muffins, challah, dinner rolls, garlic bread, pizza, pasta dinners, empanadas, pistolettes or pot pies, it makes sense to bake gluten free, so everyone can savor the love from your kitchen.

The primary issues seem to be: cup for cup versus weight by volume and percentages; the various flavors and behaviors of different flour types and getting as close as possible to commonly preferred appearances and textures of specific baked goods. The key seems to be, as with anything, to try the different recipes to find your best fit, stage your trials well in advance of major events, and once you find the winners, keep plenty of them on hand in proper storage conditions.

Gluten Free Blogger Tips:

· You generally need a mix of different types of flours. - Penny of Penniless Parenting
· Each of the flours absorbs water differently. - Shauna of Gluten Free Girl
· Each flour has a different weight/volume. - Nicole of Gluten Free on a Shoestring
· I use a scale to weigh out all my flours. - Tiffany of Thyme of Taste
· Every gluten free dish has its own suitable flour, because every gluten free flour does its own thing. - Kristine of Thank Heavens
· Many pre-packaged ‘all-purpose’ gluten free flours out there are expensive! - Erika of A Little Insanity

NOTE: Not all gluten free flour recipes are dairy free. Most bloggers offer alternatives. Please read carefully and have substitutions ready.

Gluten Free All Purpose Flour Mix (DF, GF, SF, K, V, VG) (Gluten Free Girl)

All Purpose Gluten Free Flour Recipes (DF, GF, SF, K, V, VG) (Gluten Free on a Shoestring)

Gluten Free Flours: All Purpose, Self Rising & Cake (DF, GF, SF, K, V, VG) (Thank Heavens)

Erika’s All Purpose Gluten Free Flour Mix Recipe (DF, GF, SF, K, V, VG) (A Little Insanity)

Cup4Cup Gluten Free Flour Blend (GF, SF, K, V, VG) (Thyme of Taste)

Homemade Gluten Free All Purpose Flour (DF, GF, SF, K, V, VG) (Penniless Parenting)

Pop by my Recipe Index for more yummy gluten free baking recipes.

Meatless Monday: Vegan Lutein Recipes for Healthy Eyes

2014-07-21T06:00:00.000-05:00

Image credit mamchenkov

August is Children's Eye Health and Safety Month and Children’s Vision and Learning Month. Two out of every three kids will go back to school without a proper eye exam, say the Centers for Disease Control. “Many learning difficulties can be attributed to vision problems that are not detected during typical school vision screenings,” warns the College of Optometrists in Vision Development.

In addition to prioritizing professional eye checkups, you’ll also want to make sure the kids in your life are getting lutein from the best source - food. Dr. Mary Rose Teodoro-Chang, a pediatric ophthalmologist, recommends lutein as a defense against damage from ultraviolet rays, blue light and free radicals. When you think about it, how many kids wear sunglasses during:

· recess

· physical education

· fire drills

· outdoor pool time

· ballgames, and

· yard time at home?

That’s a lot of sunlight exposure for young eyes, and sunglasses aren’t always practical. Vegan lutein recipes are an easy way to help protect your children’s vision both for school and for life.

Eye Vitamins

According to the American Optometric Association (AOA), research has shown that lutein (LOO-teen) and zeaxanthin (zee-ah-ZAN-thin), vitamin C, vitamin E, zinc and Omega-3 fatty acids are crucial nutrients in preventive eye health.

Most Prenatal Vitamins Lack Lutein

In an interview on SuperKidsNutrition, Bridget Swinney, MS, RD suggests that both parents take children’s nutritional needs into account prior to conception, as well as during pregnancy and breastfeeding. Swinney states, “Lutein is rarely found in prenatal vitamins, therefore, a lutein-rich diet is important while pregnant and breastfeeding.”

Lutein-Rich Foods

Eating for your eyes goes beyond carrots and leafy greens. A study published in the British Journal of Ophthalmology found that corn was the best vegetable source for lutein, while orange pepper had the highest quantity of zeaxanthin. Kiwi, grapes, orange juice, spinach, zucchini and other varieties of squash also showed significant amounts of the two compounds. Ultimately, the team recommends a colorful variety of fruits and vegetables to make sure your family gets enough lutein.

A Funny Thing Happened on the Way to Healthy Eyes

For my part, I looove carrots! My grandmother and mom taught me the old school line about eating carrots for healthy eyes. I literally had a 2-pound bag-a-day raw carrot noshing habit one summer, even dreamt I went out to check my rural mailbox and found it full of carrots. The next morning I looked in the mirror while washing up and my eyes looked fantastic, my nose wasn’t twitching, I hadn’t sprouted a cotton tail, but my undereye skin was YELLOW! Concealer and foundation were no help. Nor was my partner at the time - also a health nut - who found my predicament absolutely hilarious and got a belly-laughing, knee-slapping charge out of it the whole day long. Not to worry. Fewer carrots, plenty of water, a little walking, and some green juice shots did the trick in about 24 hours. Miraculously, my partner lived to see my clear skin the next day.

Lutein Fun Song

I’ve taken the liberty of slightly rewriting the immortal words of Hank Williams, Sr. to make things a bit more fun for the kids helping in the kitchen. Use those colorful fruits and veggies and kitchen utensils as microphones and instruments, then make up your own little dance to go with it.

“Heyyy, good lookin’!

Whaaatcha got cookin’?

Howsabout cookin’ lutein up with meee?”

So now, I present to you for your cooking and dining pleasure, vegan lutein recipes, in order of lutein and zeaxanthin content (almost), as stated by the study above: corn; orange pepper and squash; kiwi; grapes; orange juice; zucchini and spinach.

Raw Vegan Zesty Lime Corn Salad (DF, GF, SF, K, V, VG) (The Blender Girl)

Spaghetti Squash with Chunky Veggie Sauce (DF, GF, SF, K, V, VG) (Jordan’s Onion)

Raw Blueberry and Kiwi Tart (DF, GF, SF, K, V, VG) (Blissful Basil)

Roasted Butternut Squash with Grapes (DF, GF, SF, K, V, VG) (Stacey Snacks)

Blood Orange Juice (DF, GF, SF, K, V, VG) (Reboot with Joe)

Zucchini Rolls with Sunflower Seeds Pate’, Sun Dried Tomatoes and Spinach (DF, GF, SF, K, V, VG) (Chris Anca/Raw Food Recipes)

Buzz on over to my vegan vegetarian cookbook and our Recipe Index for more kid-friendly vegan recipes.

Meatless Monday: Vegan Chicken Recipes & FREE COOKBOOK

2014-07-14T08:00:00.000-05:00

Image credit Andrea Parrish Geyer

Have I got some vegan chicken recipes for you, chers amies! Go vegan and one of the first things you’ll likely miss is chicken in all its variety of form. Nuggets, wings, breast, fried, popcorn, we’re addicted to chicken. Well, I’m happy to say you can indulge that love affair without the loss of another fine feathered hen from this earth. Whether you want something to go with your waffles or kid-friendly finger food that also works in more sophisticated settings, you’ve got options. Take your pick from the selection of six vegan chicken recipes below to style your next sans meat soiree.

NOTE: Five of the recipes below are not gluten free and one is not sugar free. Only the Raw Vegan Chicken Nuggets are free of gluten and added sugar. Read the codes carefully and have your substitutions handy.

Chicken Stylee (sic) Seitan (DF, SF, K, V, VG) (Post Punk Kitchen)

Raw Vegan Chicken Nuggets

(DF, GF, SF, K, RV, V, VG) (Side Saddle Kitchen)

Spicy Vegan Buffalo Chicken Wings (DF, SF, K, V, VG) (Beyond Meat)

Vegan Basil Chicken (DF, GF, K, V, VG) (PBS Food)

Vegan Chicken Parmesan (DF, SF, K, V, VG) (ABC News/GMA Recipes)

Vegan Fried Chicken (DF, SF, K, V, VG) (Hell Yeah It’s Vegan)

Vegan Popcorn Chicken (DF, SF, K, V, VG) (Je Suis Alimentageuse)

Bookmark our Recipe Index for more vegan recipes. We even have a special section filled with Chocolate recipes.

My vegetarian cookbook with vegan options, Confessions of a Red Hot Veggie Lover 2, is FREE today only.

Savory Vegan Tofu Recipes

2014-07-11T17:39:00.000-05:00

Image credit Mike Linksvayer

From back-to-school lunch boxes to tailgating parties, we all need some go-to savory tofu recipes for fall menus. For a lunch boxes and easy weeknight dinners, or if you’re new to tofu and want a simple starter recipe, bake up some Crispy Breaded Tofu Strips. They come with a side of Sweet Potato Fries.

In the mood for Italian? Pan-Seared Tofu with Apples and Champagne Vinaigrette makes a nice Mediterranean salad. Serve Spinach Tofu Calzones for your main course.

Spice up your family’s Asian nights with Orange Ginger Tofu Triangles and Tofu Pad Thai Noodles. Grill a few pans of Garlic Chili Tofu Burgers for exciting gridiron weekends. When you start the menu with savory tofu entrees, everybody’s a winner.

Tofu Nutrition Facts

According to the USDA and Self Magazine, ½ cup (4 oz. or 126g) of firm tofu contains 88 calories, half of them from fat. Not to worry. There are only 5g of total fat and a mere 1g of that is saturated fat.

With zero cholesterol, zero trans fats, low carbs, low sodium, high calcium and high protein, tofu is practically a sin-free food. The only people who need to be concerned about their tofu intake are menopausal women. Some are soy-sensitive, some are not. Those who can handle soy will benefit from its natural hormone balancing properties, primarily brain function.

Do you like tofu Asian, Italian or American style?

NOTE: The calzone and pad thai recipes are not sugar free. Have your substitutes handy.

Crispy Breaded Tofu Strips (DF, GF, SF, K, V, VG) (Oh She Glows)

Garlic Chili Tofu Burger (DF, GF, SF, K, V, VG) (Chef in You)

Orange Ginger Tofu Triangles (DF, GF, SF, K, V, VG) (All Recipes)

Pan-Seared Tofu w Apples & Champagne Vinaigrette (DF, GF, SF, K, V, VG)(Herbivoracious)

Spinach Tofu Calzones (DF, GF, K, V, VG) (Savvy Vegetarian)

Tofu Pad Thai Noodles (DF, GF, K, V, VG) (Nitha’s Kitchen)

Dive into our Recipe Index for more vegan recipes.

Kosher Vegan Falafel Recipes

2014-07-05T15:25:00.001-05:00

Image credit Rubyran

One of my favorite Mediterranean dishes is falafel, a savory blend of soaked beans, onions or garlic and seasonings like cumin, coriander and curry. Unfortunately, the nearest restaurant that serves falafel is over two hours away. Falafel being so popular the world over as an appetizer and fast food, I searched the blogosphere and found these yummy Kosher vegan falafel recipes to share with you. Falafel is typically fried, for texture and crunch, but is healthier when grilled or baked. You can make them in ball or patty form, serve them in pita bread or hamburger buns, alongside or as part of a salad. Baba ganoush (eggplant dip), pickles, chutney, tahini and hummus are usually offered as condiments.

According to the USDA, one 2.25-inch falafel patty has only 57 calories, which is 3% of the Recommended Daily Intake. 48% of this is fat, 38% carbs and 14% protein.

You can experiment and make falafel your own, by varying the beans, seasonings, cooking and serving methods and condiments. Think barbeque, Mexican, Italian or smothered Southern-style with okra, tomatoes and onions. Use your bread tube and cookie cutter collection on the falafel mixture before cooking. So go ahead, dig into the delicious world of Kosher vegan falafel recipes!

NOTE: Not all recipes below are gluten-free. Watch for GF in the codes and otherwise, have substitutions on hand.

Baked Falafel (DF, GF, SF, K, V, VG) (The Little Honey Bee)

Best Easiest Homemade Falafels (DF, GF, SF, K, V, VG) (Pure Ella)

Chickpea Falafel (DF, SF, K, V, VG) (Veg Recipes of India)

Falafels (DF, GF, SF, K, V, VG) (The Gluten Free Vegan)

Vegan Falafel (DF, SF, K, V, VG) (The Laidback Vegan)

Find more mouth-watering Kosher vegan recipes in our Recipe Index. How do you prefer your falafel?

Dairy Free Vegan Ice Cream Recipes

2014-07-02T19:14:00.001-05:00

Image credit littledebbie11

It’s Fourth of July weekend and you need dairy-free vegan ice cream recipes, right? Well, fear not, dieters, vegans, vegetarians, lactose intolerants and those taking medications whose beneficial effects (like absorbing nutrition from the food you eat) would be wiped out by consuming dairy products. I’ve got you covered. Below you’ll find a buffet of six delicious and nutritious dairy free vegan ice cream recipes that will brighten up your table with no sweat on your part.

There’s a little something for everyone, from the classic chocolate, vanilla and strawberry flavors of Neapolitan to the simple decadence of Vanilla, Brownie Chocolate and Butter Pecan. If you’re feeling like a nut, go for the Coconut Almond Chocolate Chip for that Almond Joy effect. Personally, I live in Louisiana, where we love our fig trees and blackberry canes in the backyard, so the Fig, Coconut & Blackberry recipe thrills me to pieces. Y’all have fun and let me know how your Fourth of July turns out.

NOTE: Not all of these are gluten free or sugar free, so check the codes for GF and SF to be sure. Also, A+ means that a recipe has alcohol.

Dairy Free Coconut Almond Chocolate Chip Ice Cream

(DF, GF, SF, K, V, VG ) (The Kitchn)

Vanilla Ice Cream

(DF, K, V, VG) (Vegan Baking)

Vegan Brownie Chocolate Ice Cream

(DF, GF, K, V, VG) (Minimalist Baker)

Vegan Butter Pecan Ice Cream

(A+, DF, GF, K, V, VG) (The Everyday Veggie)

Vegan Fig, Coconut & Blackberry Ice Cream

(DF, GF, SF, K, V, VG) (Green Kitchen Stories via Buzzfeed)

Vegan Neapolitan Ice Cream Cake

(DF, GF, SF, K, V, VG) (ecosalon)

For more Dairy Free Vegan Recipes, visit Sugar Free Vegan Sorbet Recipes and our Recipe Index.

Sugar Free Vegan Sorbet Recipes

2014-07-01T13:53:00.000-05:00

Image credit Joy

Get ready for frosty bliss with these fabulous sugar free vegan sorbet recipes. Prep is quick and easy in most cases and the flavor variety is endless. Sorbets make the most of whatever fruit is in season. In summer, that means plenty of citrus and melons down at your local farmer’s market. You can even satisfy your chocolate cravings with a creamy sorbet, without milk or sugar. So grab your chocolate, fruit, freezer and blender and fall madly in love with your spoon over the sugar free vegan sorbet recipes below.

Blueberry Sorbet (DF, GF, SF, K, V, VG) (Spark People)

Cherry Sorbet (DF, GF, SF, K, V, VG) (Good Food Channel)

Chocolate Sorbet (DF, GF, SF, K, V, VG) (Heal With Food)

Cranberry Sorbet (DF, GF, SF, K, V, VG) (Fat Free Vegan)

Mango Sorbet (DF, GF, SF, K, V, VG) (Sugar Free Mom)

Watermelon Sorbet (DF, GF, SF, K, V, VG) (Easy Sugar Free Recipes)

Need more sugar free vegan recipes? Our Recipe Index is loaded with them.

Be sure to check out my sustainable food poem at D.W. Metz’s unknown poetry blog.

Gluten Free Tuesday: Vegan Carrot Salad Recipes

2014-06-23T15:13:00.001-05:00

Image credit Judith Doyle

My dad enjoyed carrot raisin salad. I remember watching Mom preparing her not quite vegan Carrot Salad Recipe: peeling the carrots by hand at the sink; plumping the raisins and draining them; adding in the salad dressing and stirring it all together. Besides snacking on raw carrots and a box of raisins, one of my favorite things as a child was playing waitress and serving his bowl of orange sunshine to him at his orange recliner. Not only was it the 70s, he probably had gotten a good deal on orange Naugahyde. As I was mulling about what recipes you might enjoy today, that memory of Dad came up, thus our menu du jour is Gluten Free Vegan Carrot Salad Recipes.

Carrot Nutrition Facts

According to the USDA Food and Nutrition Service, “there are about 6 to 8 medium carrots in 1 pound. One medium carrot is about ½ cup of chopped carrots. For a 2,000-calorie diet, the daily recommendation is about 2 ½ cups of vegetables. ½ cup of carrots provides more than one day’s worth of vitamin A.” The National Institutes of Health (NIH) states that “vitamin A is involved in immune function, vision, reproduction and cellular communication. Vitamin A also plays a critical role in the normal formation and maintenance of the heart, lungs, kidneys and other organs.” So there you have it. Our bodies heart carrots. Bon appetit!

Vietnamese Noodle Salad w Chickpeas and Rainbow Carrots (DF, GF, SF, K, V, VG) (Vegetarian Times)

Black Bean Quinoa Salad w Carrots & Cilantro (DF, GF, SF, K, V, VG) (One Hundred Dollars a Month)

Beetroot, Carrot and Apple Salad (DF, GF, SF, K, V, VG) (Grown to Cook)

Cumin-Roasted Carrot Avocado Salad (DF, GF, SF, K, V, VG) (Camille Styles)

Fall Detox Salad (DF, GF, SF, K, V, VG) (Oh She Glows)

Raw Kelp Noodle Chili Salad (DF, GF, SF, K, V, VG) (Eating Vibrantly)

Visit our Recipe Index for more mouth-watering Gluten Free Vegan Recipes.

Dairy Free Vegan Bread Recipes

2014-06-12T13:10:00.000-05:00

Image credit Andrea Nguyen

Indulge your lust for cheesy biscuits and cream cheese on pumpkin bread with these dairy free vegan bread recipes. The recipes in this post reveal mystery binders, dairy substitutes and flavor exponentiators that you would never guess if you tried. And kids will love helping with the Farmhouse Seed Bread. So settle in with a cup of coffee or tea and read on.

Let’s begin with savory breads. Don’t you just LOVE a good crispbread, aka cracker, especially a whole grain, for spreads and dips? Gluten Free Vegan Girl’s Whole Grain Crispbread is great to keep on hand for lunch boxes, snacks and appetizers. Play with herb and vegetable add-ins.

From Ali and Tom at the Whole Life Nutrition Kitchen comes Farmhouse Seed Bread, a megahit with their readers. The comments feature an abundance of substitution trials and results. My favorites are for that Honey Wheat flavor and shaping into bagels, bread bowls and pitas. This is a perfect recipe for kid chefs to learn how to knead.

Shirley Braden at Gluten Free Easily did a little leftover experiment and came up with this brilliant dairy free vegan bread recipe for Brazilian Un-Cheese Rolls/Biscuits. You will not believe her secret ingredient for the cheesy flavor in these low carb, three-inch-wide, easy drop biscuits. The secret ingredient is also the flavor variable, with reader recipes in the comments.

Let’s start off the sweet dairy free vegan bread recipes with Blueberry Banana Pancakes, from Jeanine and Jack at Love and Lemons. I’m a big pancake fan with a weakness for blueberries and bananas. Jeanine discovered that bananas have magic in them beyond their renowned nutritional value. They can actually make pancakes practically levitate. My favorite tip in the comments is not to make your batter the night before.

I saved the superstar for last: Allyson Kramer’s Cinnamon Swirl Pumpkin Bread. You won’t want pumpkin bread any other way once you try this dairy free vegan bread recipe. Be sure to make extra batches upfront, so your family will get a chance at it. The best comments are those on cutting sugar and adding apples. Store bought pumpkin rolls can’t hold a candle to this!

Whole Grain Crispbread (DF, GF, SF, V, VG)

Gluten Free Vegan Girl

Farmhouse Seed Bread (DF, GF, SF, V, VG)

The Whole Life Nutrition Kitchen

Brazilian Un-Cheese Rolls/Biscuits (SF, GF, SF, V, VG)

Gluten Free Easily

Blueberry Banana Pancakes (DF, GF, SF, V, VG)

Love and Lemons

Cinnamon Swirl Pumpkin Bread (DF, GF, V, VG)

Allyson Kramer

Remember to visit our Recipe Index for more delicious Dairy Free Vegan Bread Recipes. Bon appetit!

Do you prefer savory or sweet breads? Do you like kneading dough?

Valentine's Day Ratatouille on Risotto by Healing Tomato

2014-02-12T17:25:00.001-06:00

(c)Healing Tomato
“[Humans] don’t just survive; they discover; they create…
I mean, just look at what they do with food!”
– Remy from "Ratatouille"

That is my favorite line from the Disney/Pixar movie, "Ratatouille." That is a quote from Remy the mouse, who was so fascinated with humans that he actually aspired to be one.

Remy may not have succeeded in becoming an actual human. He did, however, have all the traits of humanity. He explored, discovered and even appreciated fine gourmet cooking.

So, in appreciation of this mouse’s aspirations, I present to you his most loved dish – the Ratatouille!

This Ratatouille is made with so much love and served on a day filled with so much love!

Nothing says a very romantic Valentine’s Day like Ratatouille served on a bed of Risotto. This is an all vegetarian and vegan dish that also happens to be gluten-free.

Over the years, I have tried to make the recipe like it was shown in the movie. Finally, I have come up with a version that works in real life and is just as tasty as the movie version.

Whenever I make this recipe, I always get my neighbors knocking on my door to ask me what smells so delicious. Inevitably, I have to share the dish with them when it is done.

It is a good thing that I make so much of it at one time, so I don’t have a problem sharing.

My version of the Ratatouille has one ingredient that the Movie version wouldn’t dream of having. It is sweet vermouth.

You don’t have to use the sweet vermouth if you don’t want to. I like to use it because it cuts down some of the acidity from the tomatoes and also gives the recipe a little sweetness that you need in any Valentine’s Day dish.

If you are worried about tasting that sweet vermouth in the dish, don’t be. Also, you don’t have to worry about getting a blood alcohol level that prevents you from driving.

(c)HealingTomato

I burn off most of the sweet vermouth before putting it in the baking dish. What little is left is burnt off in the baking process. What the sweet vermouth leaves behind is its lovely sweetness.

Personally, I think that you should celebrate love every single day that you are on this planet. If you love someone, let them know that you never take them for granted.

However, having one day a year just for each other also sounds very romantic. Couples tend to play hooky on this day and let all the other stuff in their life take a back seat. You only have eyes for each other on this day.

There is nothing more endearing than that profound sentiment.

So, take this day and adorn your significant other. You will feel refreshed and have renewed faith in your relationship.

All this and Ratatouille!

What more could you ask for in life?

Ratatouille (makes about 4 servings) (DF, GF, SF, V, VG)
(c) Healing Tomato

Total Prep Time = 1 hour

Ingredients

4 Thai eggplants

4 baby eggplants

3 small yellow squash

3 zucchini squash

1 small red or yellow bell pepper

½ red onion for baking, cut from the middle into rings

¼ red onion for sauce

4 cloves garlic, peeled

4 Roma tomatoes

½ can tomato puree

4 tsp sea salt

4 tsp black pepper, freshly ground

2 tsp dried or fresh rosemary

2 tsp dried or fresh parsley

2 tsp olive oil

½ cup water

¼ cup sweet vermouth

Pre-preparation

Preheat oven to 400 F.

Chop eggplants, squash, bell pepper and onions into circular pieces.

Take the quartered red onion and chop it finely.

Puree the fresh tomatoes.

Cut the garlic into thin slices and set aside.

Preparation

In a medium saucepan, add the oil and allow it to warm a little.

Add the chopped onions to the oil and allow them to caramelize.

Add the freshly pureed tomatoes, then the water.

Allow to thicken to a paste consistency, then add the sweet vermouth. The sweet vermouth will burn off in about 2-3 minutes. While it is burning off, prepare the baking pan.

Add the contents of the canned tomato puree to the baking pan.

Once most of the sweet vermouth has burned off, add the vegetable mixture to the baking pan. Add 2 tsp salt and mix well.

Distribute the garlic evenly throughout the baking pan.

Arrange the vegetables into an alternating pattern for an attractive rainbow presentation.

Sprinkle the remaining salt, herbs and pepper across the vegetables.

Cover with parchment paper or aluminum foil.

Bake for 20-30 minutes, based on your oven. Periodically lift the cover and check to be sure the vegetable tops are not burning.

When the skin of the veggies has crinkled and some of the tomato sauce has burnt off, your Ratatouille is ready!

Risotto

Ingredients

1 pkg Lundberg Gluten Free Risotto

1 tsp olive oil

2 ½ cups water

Preparation

I like to use the Gluten Free Risotto from Lundberg. It’s hard to find the plain versions. They always have a flavored version. The good news is that the spice pouch is separate, so you don’t have to use it. Just stick with the Risotto.

In a medium saucepan, add the oil and Risotto.

Saute’ for 3 minutes on medium heat.

Add water and stir. Set heat to medium high and cover.

Bring to a boil. Uncover, stir constantly and reduce heat.

Cook on low until tender.

Bringing the dish together:

Place the Risotto evenly on a serving dish.

Top the Risotto with the Ratatouille. Make a line of vegetables on the Risotto.

Add some of the tomato marinade on top of the Ratatouille and serve.

I don’t think there is anything as romantic as eating from the same plate on Valentine’s Day. If you prefer individual plates, perform the same ritual for the same plate.

Connect with the incredible Rini Desarin at her blog, Healing Tomato.

All text and images in this post are (c) Healing Tomato All rights reserved.

8 Gluten Free Vegan Brunch Recipes & Lifestyle Tips

2013-12-31T23:45:00.002-06:00

Whether you’re cooking gluten free vegan brunch recipes at home or dining out, gluten free is the way to be in 2014 and beyond. It’s a major restaurant and grocery trend, catering to 90% more non-celiac consumers than those with celiac disease. This has led to restaurant certification standards, bloggers reviewing menu and grocery items and dining experiences, and grocery shoppers going to multiple stores then turning to online resources for products that are locally unavailable.

Restaurant Trends

The National Restaurant Association (US) predicts in their 2014 Culinary Forecast that Gluten Free Cuisine will be #5 in the Top 10 Restaurant Trends. Wheat free noodles, made of quinoa, rice and/or buckwheat, will be #8. Restaurant consultant group Baum +Whiteman LLC places the gluten free mainstreaming trend at #8 in their 2014 forecast, along with other healthier diets like vegan, vegetarian and Paleo.

Restaurant Reviews

Food journalist Frances Spiegel observes, “It's becoming easier and easier to live gluten free. The main problem comes in restaurants where, on more than one occasion, I've been told ‘we don't use much sugar!’” Offering suitable menu items goes far beyond simply using the right ingredients. For instance, blogger Kim Rice notes that California Pizza Kitchen restaurants use rice flour to work ALL their pizza dough, so that the airborne particulates do not cross-contaminate when they settle on the surface of other foods prepared in the kitchen.

Restaurant Practices and Certification

Other restaurant techniques include: designating kitchen space, cookware and serving dishes for gluten free items; cooking French fries in designated fryers with clean oil and baking GF pizzas on top oven racks. The most noticeable practice is a triple checking system, including kitchen, wait and management staff. The next time you dine out, look for the Gluten Intolerance Group of North America (GIG) certification on the menu and elsewhere. Their site also reports product pullbacks, unauthorized use of certification and certification termination. In addition, the group is currently studying the gluten content of ground spices using global samples and multiple testing methods. To find chain restaurants with gluten free menus and practices, click here.

Grocery Trends

According to the Gluten Free Agency, while 40 million consumers are buying GF products, only 10% of them actually have celiac disease. Many shoppers buy GF groceries due to non-celiac gluten sensitivity, wheat allergy, autism, ADHD, multiple sclerosis and irritable bowel syndrome (IBS). Still others buy gluten free groceries in an effort to eat healthier.

Brunch Recipes

This menu covers everything you’ll need from start to finish: drinks, fruit, bread, potatoes, vegetable “egg” dish and “sausages.” The drinks are all alcohol-free. Visit my Recipe Index for more gluten free vegan brunch recipes.

Wishing you a healthy, serene and prosperous 2014,

Belinda <3

Photo credit Dude Patrick

Sparkling Cider Mimosa (DF, GF, SF, K, V, VG) (Sandra Lee/Food Network)

Homemade Ginger Ale (DF, GF, SF, K, V, VG) (Amy/Simply Sugar & Gluten Free)

Healthy Starbucks Frappuccinos (DF, GF, SF, K, V, VG) (Katie/Chocolate Covered Katie)

Ultra Creamy Mocha Hot Cocoa (DF, GF, SF, K, V, VG) (Angela/Oh She Glows)

Photo credit iMaffo

Quinoa Apple Cinnamon Breakfast Cake (DF, GF, SF, K, V, VG) (sketch-freeveganeating/VegWeb)

Diner Style Shredded Hash Browns (DF, GF, SF, K, V, VG) (Megan/The Gluten Free Vegan)

Photo credit Maggie Hoffman

Vegan Zucchini Frittata (DF, GF, SF, K, V, VG) (Susan/FatFree Vegan)

Photo credit zoyachubby

Gluten Free Spicy Italian Sausages (DF, GF, SF, K, V, VG) (Rhea/The V Word)

Comment Poll:

Why do you buy gluten free groceries?

GF Health concern

Weight loss

General health

Dairy Free Vegan New Year Recipes

2013-12-27T12:29:00.001-06:00

Photo credit bvalium

Celebrate the arrival of 2014 with delicious dairy free vegan New Year recipes, shared with family and friends. I’ve done the web surfing for you. Greet your guests with Vegan Bailey’s Irish Cream or virgin Rich Blood Cocktails for designated drivers. Soup up the party with Winter Stew Shots then spice up the night with Chile Pea Wontons and Tofurky Stuffing Bites. Guarantee prosperity with a main course of Black Eyed Pea & Collard Green Chili. At last, sweeten the deal with Raw Vegan Cheesecake and Vanilla Bean Almond Butter Fudge. If you need more marvelous dairy free vegan New Year recipes, be sure to visit our Recipe Index.

Wishing you a happy, healthy, prosperous and serene 2014,
Belinda :-)

Photo credit dyobmit

Rich Blood Cocktail (DF, GF, SF, K, RV, V, VG) (Sharon123/Food.com)

Vegan Bailey’s Irish Cream (A, DF, GF, K, V, VG) (Janessa/Epicurious Vegan)

Photo credit Compassionate Action for Animals

Winter Stew Shots (DF, SF, K, V, VG) (Carolyn Scott-Hamilton/Healthy Voyager)

Chile Pea Wontons (DF, SF, K, V, VG) (Ashley Adams/About.com)

Photo credit VeganHeathen

Tofurky Stuffing Bites (DF, SF, K, V, VG) (Claire Gallam/SheKnows)

Black Eyed Pea & Collard Green Chili (DF, GF, SF, K, V, VG) (JL Fields/JL Goes Vegan)

Photo credit jamieanne

Raw Vegan Cheesecake (DF, GF, SF, K, RV, V, VG) (Karla/Fortycakes)

Vanilla Bean Almond Butter Fudge (DF, GF, SF, K, V, VG) (Dreena Burton/Plant Powered Kitchen)

Do you celebrate with cocktails or mocktails? Which drinks are your favorites?

Meatless Monday: Guacamole Stuffed Tomato Poppers by the Nutrition Twins

2013-12-15T13:09:00.001-06:00

Photo (c) The Nutrition Twins®

Happy Holidays and Meatless Monday! Join me in welcoming Tammy Lakatos Shames and Lyssie Lakatos, The Nutrition Twins®, twin sisters and nationally recognized registered dietitians and personal trainers and authors of The Nutrition Twins’ Veggie Cure. These health-wise women are here to share a snack-happy, party-perfect vegan recipe and amazing nutrition tips from their new book, which debuts in January 2014. Would you believe there's a food fix for puffy eyes??? Be sure to visit their website for details. You're gonna bookmark and share this sumptuous, smart post! :-) - Belinda

Guacamole Stuffed Tomato Poppers

Photo and recipe from The Nutrition Twins’ Veggie Cure

These vegan poppers are the perfect party pleasers and make great appetizers. They’ll fill you up with their nutrients and fiber so you won’t be ravenous and overdo it on the not-so-healthy party items. They are so much fun to eat and when you pop one in your mouth a creamy flavorful burst explodes. It’s hard to believe you get 6 grams of fiber from a serving of these creamy babies; yep, they’ll help to stabilize blood sugar and prevent energy crashes. And the fat is coming from the “good for you fats” in the avocado.

Prep: 15 minutes

Ingredients

1 mashed garlic clove

20 cherry tomatoes

1 mashed avocado

1 juice of a lime

1 Tablespoon chopped cilantro (optional)

1 small diced mango

Directions

1. Crush garlic and set aside for 5 minutes to release its healthy boosting effect.

2. Wash cherry tomatoes and cut tops off. Carefully cut a sliver off the bottom to help them stand up. Be careful not to cut too deep to make an opening on the bottom. Using a melon baller or knife, scoop out the insides until hollow.

3. In a bowl, mix together mashed avocado, lime juice, garlic and cilantro.

4. Cut mango into tiny cubes so they will fit nicely in the cherry tomatoes.

5. Gently stuff tomatoes with guacamole and serve as a healthy appetizer!

Did you know that one serving of mangos provides 100% of your daily vitamin C and 35% of your vitamin A, both important antioxidant nutrients? Vitamin C promotes healthy immune function and collagen formation. Vitamin A is important for vision and bone growth.

Serves: 4 (5 tomatoes per serving)

Per serving: Calories 186; total fat 8 g; saturated fat 1 g; cholesterol 0 mg; sodium 17 mg; carbohydrates 30 g; dietary fiber 6 g; sugars 11 g; protein 4 g

Percent Daily Value:

Vitamin A: 28% Vitamin C: 78%

Iron: 7% Calcium: 9%

The Nutrition Twins’ Veggie Cure and Guacamole Stuffed Tomato Poppers

We’d love for you to think of Veggie Cure as your go-to bible to help you get what you want in life when it comes to health, energy, or beauty! We’ve done all the scientific research work for you. We’ve purposefully laid out the book so you can easily zip on over to the chapter which addresses your specific goal. In each chapter you'll find our recommended veggie prescription— a discerning list of the most potent vegetables to give you what you want! Plus we clearly explain why those vegetables work their magic.

Each chapter also highlights several vegetable superstars – alongside delicious recipes which correspond to your veggie prescription. For example, if you frequently feel bloated and want to flush all of that puffiness that your body is holding, you’ll turn to “Beat the Bloat and Clean the Pipes.” When you get there you’ll discover which vegetables help you get rid of those swollen fingers and belly – and why. (Pssssst…. Two of our favorite anti-bloat veggies are fennel and artichoke!) Next up, we’ll share temptilicious recipes to make with these veggies. You’ll see options like Fennel Stuffed Potatoes, Golden Gazpacho in Petite Cucumber Cradles, Roasted Fennel, Rockin’ Ratatouille, Tomato Artichoke Pasta Bake, Artichoke Hummus, and Parmesan Baked Artichoke and their complete recipes in the back of the book. Choose a recipe, give it a try, and you’ll be well on your way to a flat stomach and puff-free eyes.

Regardless of your goal –or which chapter you turn to first—this book takes you by the hand, guiding you step by step to a better, happier, healthier you.

Tammy Lakatos Shames and Lyssie Lakatos, The Nutrition Twins®, are twin sisters and nationally recognized registered dietitians and personal trainers and authors of The Nutrition Twins’ Veggie Cure, Fire Up Your Metabolism and The Secret To Skinny. They are media go-to’s and have been featured as experts on major TV shows/ networks and popular press ranging from The Doctors, Good Morning America Health, Fox and Friends and Discovery Health to USA Today, Health Magazine and Vogue. www.NutritionTwins.com

Vegetarian Holiday Recipes: Sweet Pepper Poppers Recipe by Stacey Adams

2013-11-30T14:25:00.001-06:00

Need vegetarian holiday recipes for snacking and meals? Stacey Adams is back with her own Sweet Pepper Poppers recipe. Their bright colors and cheesy topping are perfect for holiday parties and football snacks! Whether you’re into Deepak Chopra and the ancient Ayurveda healing system or just looking for delicious hot food to warm your bones and celebrate the season, you’ll love these. Happy Holidays! <3 - Belinda

Hi all! This is another cold weather treasure that makes for awesome snacks on a football Sunday or a meal by itself. The ingredients in this recipe are mostly Tri-doshic friendly from an Ayurvedic standpoint. There are some potentially heating aspects of this vegetarian holiday recipe that might aggravate Pitta a bit; however, on a cold, blustery day in December, you can aggravate my Pitta anytime. :) So, here it is!

Sweeeet Pepper Poppers!!!

Photo & Recipe© Stacey Adams

Ingredients:

Photo Some Rights Reserved (c) SaucyGlo

12 Mini Sweet Peppers

They come in all the gorgeous red, yellow and orange colors of bell peppers, but are small and skinny. Unlike similarly shaped sharps, they are sweet and mellow.

1 cup fresh spinach

Photo Some Rights Reserved (c) AndyRobertsPhotos

1 cup freshly prepared (already cooked) couscous.

Note: 1/4 cup dry couscous makes about 1 cup cooked. If making from a box, save the leftovers for salads. It's delicious! Quinoa can be used, but I like the smaller size of couscous granules for this particular recipe.

2 garlic cloves, minced

1/4 cup celery, chopped small

1/4 cup carrots shredded and lightly steamed

1/3 lb. crumbled and browned tofu

Or ground and browned turkey - I have some hard-core carnivores here. :)

1/3 cup plain yogurt

1/3 cup shredded cheddar cheese

1 small bunch parsley (optional, but sweet)

2 pinches sea salt

2 Tablespoons sunflower or walnut oil

1/2 teaspoon turmeric

ground black pepper corn to taste

I mill it straight onto the top of the finished product before popping in the oven.

Instructions:

Preheat oven to 350 degrees.

Slice peppers lengthwise and remove seeds.

Note: I like to keep the 2 halves together by not cutting through the other side. Just cut a slit big enough to open the pepper and take out the seeds. :)

Place the peppers on a baking tray lined with parchment paper.

Heat the garlic, salt, celery and oil in a pan. Sauté for a couple minutes. Add the spinach to the pan and cook until wilted, but still a lovely green.

Spoon the sautéed mix into the prepared couscous. Add in the steamed carrots, tofu (or turkey), yogurt, turmeric and most of the cheese.

Note: Keep a Tablespoon or two aside to sprinkle on top of the peppers after they come out of the oven for a little "cheese cap". This also serves to hide the veggies on the "inside" of the peppers for the picky, anti-veggie crowd. It’s a Mom trick. ;)

Stir up the couscous mix to evenly distribute everything.

With a teaspoon, spoon the mix into each of your little peppers. Be generous, but try not to overflow the little guys. Sprinkle your ground peppercorn on top.

Pop into the oven for 50 minutes.

Sprinkle remaining cheese on top for last couple minutes of baking, if "cheese caps" are desired.

Upon removal from the oven, garnish the tops by sinking little parsley florets into the tops of the stuffing. Be careful. They will be hot. Place the peppers on a serving tray, and garnish the empty spaces with a few more parsley florets. (It's all about the presentation, donchaknow?)

Report: The entire plate of 12 was gone in 15 minutes, including the plate I used to take the picture. You might want to double or triple this vegetarian holiday recipe. ;)

Happy Holidays and Healthy Eating, everyone. Stay warm! <3 – Stacey

Photo © Stacey Adams

Guest blogger Stacey Adams is a Bodyworker, Healer, Herbal formulator, Perpetual student and Mom. She is also the owner and operator of The Woman of the Woods Health Portal. Connect with Stacey on G+. For more information on the Ayurveda healing system, see her post, What is "Ayurveda" Anyway?

Visit Stacey’s previous guest post, Pan-tastic Potato Supper.

Vegetarian Holiday Recipes: On Turkey, Sausage Stuffing and other Holiday Perils by Suz deMello

2013-11-22T16:35:00.001-06:00

Photo © tinaxduzgen

Need vegetarian Thanksgiving, Christmas or New Year recipes? Award-winning novelist and meatless maven, Suz deMello, aka Sue Swift, is here with an encore holiday guest post to help your family enjoy the season. Be sure to connect with Suz and check out her latest projects. - Belinda

Everyone feels the temptation of overeating rich foods during the holiday season. From Halloween, with its plethora of sugar-laden sweets (Snickers, yum) to Thanksgiving, which to many means pumpkin pie, mushroom soup casseroles and candied yams with marshmallows; through Christmas, with candy canes galore—to say nothing of even less-healthy foods—this season seems to offer nothing but platters of diabetes, tureens of heart disease, and bowls full of jelly—or maybe one of those awful Jello salads your great-auntie brought to every holiday gathering.

And then comes New Years’ Eve.

Photo © madle-fotowelt.de

But there’s a better, tastier way.

If you’re omnivorous, stick with the plain turkey and sauce-free side dishes and you’re fine. But what if you’re a vegetarian? What do you eat, given that the centerpiece of just about every holiday gathering is a dead bird or pig?

Fear not! This vegetarian has attended many a holiday feast and come away full, satisfied and still entirely ethical. So what do I eat?

First and foremost in my mind is the concept of balance—balancing protein and carbs, primarily. This takes some fancy footwork given that often I can’t find much protein among the carbs. So what’s my solution?

I don my “Sweet Suzie” hat and offer to bring food that I want to eat, enough to share. I might bring a loaf of excellent crusty bread, studded with nuts and seeds. Maybe a pilaf with nuts and quinoa, so I get my protein. Maybe a sautéed or roasted vegetable dish garnished with cheese so I again get some protein along with veggies. And a dessert that won’t be too ruinous to my waistline.

Here’s a couple of recipes for you to try:

Photo © net_efekt

Holiday Pilaf—serves 6

RE: quinoa: the basic recipe is a 1:2 proportion of grain to water.

1 chopped onion

1 chopped carrot

1 chopped celery spear

1 Tbsp olive oil

1C quinoa

2C hot water

½ C toasted, slivered almonds or other nut of your choice

¼ C dried cranberries

Salt and pepper to taste

Heat the oil in a saucepan large enough to hold the ingredients. Saute the vegetables in the oil until soft. Add the quinoa and stir to toast the grains and coat them in the oil. Add the hot water, bring to a boil. Cover and reduce the heat for twenty minutes or until the quinoa is cooked. Fluff with fork.

Add most of the cranberries and almonds, reserving some to sprinkle on top. Fluff again. Correct the seasonings to your taste.

Remove to a serving dish, sprinkle with the rest of the nuts and berries, and serve.

Photo © Kate Ter Haar

Berries and Cake—serves 4-6.

1 carton of raspberries

1 carton of blueberries

1 carton of blackberries

2-3 C frozen mixed berries

Sugar to taste

Store-bought pound cake or any other pastry of your choice

Put the frozen berries into a saucepan large enough to hold them and heat gently. When they’ve melted down into a mush, use a serving fork or a potato masher to squash them into a puree. You may use a food processor if you wish. Add sugar to taste.

Gently mix the fresh berries with the warm berry sauce you’ve created. Slice the cake and arrange on individual serving plates. Spoon the berries over the top. A sprinkling of confectioner’s or powdered sugar elegantly finishes this dessert.

You may also serve the berries in small bowls with a sugar cookie or a piece of shortbread tucked on the side. This mixture is also a tasty topping for French toast or oatmeal. It can also be used as the filling for a pie or tart.

Enjoy!

Guest Blogger: Suz deMello

Best-selling, award-winning author Suz deMello, a.k.a Sue Swift, has written over sixteen romance novels in several subgenres, including erotica, comedy, historical, paranormal, mystery and suspense, plus a number of short stories and non-fiction articles on writing. A freelance editor, she’s worked for Total-E-Bound, Liquid Silver Books and Ai Press, where she is currently Managing Editor. She also takes private clients.

Her books have been favorably reviewed in Publishers Weekly, Kirkus and Booklist, won a contest or two, attained the finals of the RITA and hit several bestseller lists.

A former trial attorney, her passion is world travel. She’s left the US over a dozen times, including lengthy stints working overseas. She’s now writing a vampire tale and planning her next trip.

--Find her books at http://www.suzdemello.com

--For editing services, email her at suzswift@yahoo.com

--Befriend her on Facebook: http://www.facebook.com/sueswift, and visit her group at

http://www.facebook.com/HotWriters

--She tweets her reading picks @ReadThis4fun

--Her current blog is http://www.fearlessfastpacedfiction.com

What are some of your favorite holiday food memories: as a child, as an adult, cooking, eating? Please share them in the comments below.

May you and your loved ones enjoy an abundant Thanksgiving! - Belinda

Meatless Monday: Green Bean Casserole Recipe by Nicole Cibellis Andrews

2013-11-16T23:35:00.000-06:00

Guest Blogger: Nicole Cibellis Andrews

Happy Meatless Monday! Our guest blogger today is Nicole Cibellis Andrews, a passionate foodie mom blogger based in San Francisco, CA. Her blog, a family that eats together, is the result of her quest for delicious, nutritious, quick and easy, kid-friendly recipes for her own family of three. A family that eats together has won Blog of the Month on Jamie Oliver’s Food Revolution, Chef of the Week on Recipe.com and has been featured on BlogHer. Nicole is a huge fan of farmer’s markets and an ardent Slow Food USA supporter.

Below she shares a healthy Meatless Monday alternative to the traditional Green Bean Casserole recipe. Nicole’s lighter version is perfect for busy parents with taste and picky kid chefs. It also complements the potato recipes in the last two posts (simply scroll down) and meets the needs of many special diets: dairy free (IBS), gluten free (celiac), sugar free (diabetic), Kosher, vegan and vegetarian. Let your kid chefs help with the holiday cooking this year and watch the magic happen! - BYH

Green Bean Casserole Recipe,
aka Haricots Verts with Shallot Vinaigrette

When I meet people who don’t like green beans, I suggest that they try this recipe. If your kids are squeamish about green beans it is because they haven’t tried these. They are always a favorite around our table. Encourage your kids to get in the kitchen with you and help with washing beans or tossing them with the vinaigrette. This recipe takes the average green bean casserole recipe and elevates it into something really special. It is my go-to recipe for holiday dinners or dinner parties that need a fabulous green veggie.

Note: I recommend that this be the last thing you prepare. It doesn’t take long to cook and you don’t want to chance over-cooking the beans. No one likes mushy green beans.

Servings: 12+

Prep Time: 20 minutes

Cook Time: 10 minutes

INGREDIENTS

• 2 pounds of Haricots Verts (green beans), ends trimmed

• 1 large clove of garlic, minced

• 2 large shallots, finely chopped

• the juice of 1 lemon (ideally Meyer Lemon)

• 4 tablespoons Extra Virgin Olive Oil

• Salt and Pepper

DIRECTIONS

1. In large skillet, pour ½ cup of water to the bottom of the pan and add the Haricots Verts. Cook on high until all the water evaporates. Drain but do not rinse the beans.

2. In another skillet, heat 2 tablespoons of oil over medium heat. Add the garlic and shallots. Cook until softened. About 3-5 minutes more. Toss the beans with the garlic and shallots. Pour in the oil and lemon juice. Season with salt and pepper, to taste. Mix thoroughly.

3. Serve immediately.

Connect with Nicole:

Blog: a family that eats together

Twitter: @afmlyeats2gthr

Facebook: a family that eats together

Meatless Monday: Pan-tastic Potato Supper Ayurvedic Recipe

2013-11-11T09:46:00.001-06:00

Guest Blogger: Stacey Adams

Photo (c) Stacey Adams

Happy Meatless Monday and Veterans Day or Remembrance Day. Today’s guest blogger is Stacey Adams, a Florida licensed massage therapist, herbalist, mom and natural health blogger. She's here to share about the ancient Hindu healing system of Ayurveda, food's relationship to healing and a vegan vegetarian recipe to help us apply it. - BYH

The goal of Ayurveda is to live a healthy and happy life that is in line with an individual's unique constitution. This is done through diet. As the old saying goes, "You are what you eat." Ayurveda takes this one step further. The teachings decree that not only is the physical body affected by what is consumed, but so are the dispositions of the mind, emotions and spirit.

When referring to food from an Ayurvedic stand-point, the first thing that is considered is the taste experienced on the tongue, or "rasa." There are six tastes: sweet, sour, pungent, salty, bitter and astringent. The doshas have certain tastes dominant to each nature. All six tastes should be incorporated into each meal, as it assists to balance the whole. All three doshas are found in all constitutions. It is the proportions of each taste that must be adjusted for the dominance of doshas in each person.

Another thing considered in the Ayurvedic diet is the heating or cooling qualities of food, or "virya." This consideration is not only important to balance the doshas themselves, but also important when considering the season in which food is being eaten. Consumption of more cooling foods during the heated days of summer, and warming foods during the cold nights of winter just makes sense.

One more quality considered for food by Ayurveda are the sensory or tactile qualities of food, or "guna". Whether a food is calming or stimulating, light or heavy, dry or moist, (among many others) can determine whether that food is going to have a positive or negative effect on the constitution. (Tiwari, pp. 57-63) All things considered, there still are some foods that are generally considered to be Tri-doshic when eaten upon occasion by anyone. This generally means imbalance is less likely to occur for any of the doshas if certain things are eaten. It is for this tri-doshic stand-point that I am providing the following recipe. Hope you like it as much as all the different doshas did in this house!

Pan-tastic Potato Supper

Photo (c) Stacey Adams

- for a chilly fall or winter day-

Yield : about 4 servings

Ingredients:

2 Cups Fresh Green Beans - Snapped into bite-size pieces.

Steam-cook lightly, but still maintain firmness and bright green color.

4 medium red or white potatoes - Boil these until soft enough to pierce, but still firm.

Drain, but set aside 1/3 cup of the potato water.

Cut potatoes into bite-sized cubes.

1/4 cup chopped parsley

1 Tablespoon sunflower kernels

2 Tablespoon canola or sunflower oil

2 pinches sea salt

1/2 Tablespoon lemon zest pepper

1 Tablespoon ground sumac

1 Tablespoon ghee or coconut oil

Instructions:

In a large, tall-sided pan, (a wok works great!) heat 1 Tablespoon oil, salt, parsley and sunflower kernels and saute for a couple minutes.

Add in the beans, lemon zest pepper and potato water. Stir well. Simmer for another couple of minutes.

Add the cubed potatoes, remaining 1 Tablespoon oil left and the ghee or coconut oil. Mix everything together, coating the potatoes well. After 5 to 7 minutes, potatoes should be cooked through, but still firm.

Sprinkle sumac all over and mix once more.

Serve warm and enjoy! :)

Stacey Adams is a Bodyworker, Healer, Herbal formulator, Perpetual student and Mom. She is also the owner and operator of The Woman of the Woods Health Portal. Connect with Stacey on G+.

Source: Tiwari, Maya. Ayurveda A Life of Balance

Meatless Monday: Vegan Vegetarian Chanukah Thanksgiving Recipes by Suz deMello

2013-11-04T14:56:00.000-06:00

Guest Blogger: Suz deMello

Photo courtesy Suz deMello

Happy Meatless Monday! Café Belinda is proud as punch to welcome back an old friend, best-selling, award-winning author Suz deMello, a.k.a Sue Swift. I asked Suz to discuss an incredibly rare event this holiday season: the coinciding of Chanukah and Thanksgiving. She’s also got a couple quick and easy Kosher vegetarian recipes to share for Thanksmukah. Check out her previous Meatless Monday guest posts here.

Note: Egg replacer, vegan cheese, vegan margarine and vegan sour cream would make these vegan Chanukah Thanksgiving recipes. - BYH

Thanksmukah and Other Culinary Dilemmas

This year, both the American holiday of Thanksgiving and the Jewish celebration of Chanukah fall on the same day. I’m told that this has not happened for 70,000 years and will not reoccur for another 70,000. That is to say, it has never happened before because the Jewish religion is less than 6,000 years old. And, though the first fabled Thanksgiving took place in 1621, it wasn’t declared a holiday until 1789, when President Washington declared the day to be one of “thanksgiving and prayer.”

For vegetarians, this time of year presents dilemmas, but until 2013, Chanukah was delightfully non-controversial. The favored foods were either potato latkes if your family’s Ashkenazi, and doughnuts if you’re Sephardic. The celebratory foods are fried because the miracle of Chanukah was that a small amount of oil allowed the “eternal light” in the main temple of Jerusalem to remain aglow for eight days. This all took place in about 165 BCE.

So what foods should a “Thanksmukah” celebration feature?

In an omnivorous household, the roast turkey would take pride of place alongside side dishes that would include all the traditional favorites including potato latkes, and perhaps feature doughnuts as a non-traditional dessert.

As a vegetarian, I often take creative approaches to holidays and shape them to my needs and to the needs of my large extended family. Because we are a large group, with multiple important relationships, time on Thanksgiving Day is often scarce. One of my nieces, for example, is a child of divorced parents and was engaged to a man who was in the same situation. They therefore had four Thanksgiving celebrations they felt obligated to attend. Needless to say, they became truly sick of turkey, stuffing and pumpkin pie!

Here’s a creative approach--Instead of enduring the stress of a giant sit-down dinner for a gazillion people, how about a casual buffet brunch?

Chanukah Thanksgiving Menu

Fried tofu sausages

Potato latkes served with applesauce and sour cream

Pumpkin frittata

Fruit salad

Coffee and tea

And here’s a couple of recipes:

Potato Latkes

1-2 bags frozen hash browns

Grated onions or dried chives

One egg, beaten

Matzoh meal

Salt

Pepper

Safflower oil

Applesauce

Sour cream

You can grate the potatoes yourself but it’s far easier to buy a bag or two of frozen hash browns. Defrost them in a colander to allow the moisture to drip out, then add some grated onions (also available ready-to-use) or dried chives. Throw enough in so that the chives will add pleasant green flecks to the mixture. Add a beaten egg and enough matzoh meal to hold everything together, plus salt and pepper to taste.

Use a frying pan large enough to hold a number of latkes without crowding. Pour in enough oil to cover the bottom of the pan, about a quarter of an inch deep, and use an oil that can tolerate high heat, such as safflower oil.

Heat the oil. Wet your hands and shape the latkes into patties about the same size as an average burger patty, making sure that they are thin enough to cook through without burning but thick enough to hold together. After cooking on both sides to a golden-brown, drain the excess oil from each latke using paper towels. Serve while hot with dollops or dishes of applesauce and sour cream.

Pumpkin Frittata—serves 6

A frittata is a baked egg dish sort of like quiche without the crust. Use a cast iron pan that can go from stovetop to oven.

6 eggs

1 ounce of grated cheese

Half cup of grated fresh pumpkin

Half cup of grated fresh zucchini

2 teaspoons butter

Salt, pepper, nutmeg and cinnamon to taste

Preheat your oven to 350 degrees. Beat together the eggs, cheese and seasonings. Melt the butter in the bottom of the pan on the stovetop and add the vegetables, cooking until they’re soft. Add the egg mixture, stirring everything together. Cook for a few minutes then transfer the pan to the preheated oven, allowing it to cook through. Cut into pieces and serve promptly.

About Suz

Her books have been favorably reviewed in Publishers Weekly, Kirkus and Booklist, won a contest or two, attained the finals of the RITA and hit several bestseller lists.

A former trial attorney, her passion is world travel. She’s left the US over a dozen times, including lengthy stints working overseas. She’s now writing a vampire tale and planning her next trip.

--Find her books at http://www.suzdemello.com

--For editing services, email her at suzswift@yahoo.com

--Befriend her on Facebook: http://www.facebook.com/sueswift, and visit her group at

http://www.facebook.com/HotWriters

--She tweets her reading picks @ReadThis4fun

--Her current blog is http://www.fearlessfastpacedfiction.com

Gluten Free Tuesday: Irritable Bowel Syndrome (IBS) Halloween Tips & Gluten Free Vegan Recipe

2013-10-29T14:58:00.000-05:00

Guest Blogger: Julie Thompson, RD (UK)

Photo courtesy Julie Thompson, RD

Happy Halloween and Gluten Free Tuesday! Café Belinda is honoured to welcome guest blogger Julie Thompson, RD of the Calm Gut Clinic in West Yorkshire, UK. She is a dietitian working in private practice and with the NHS, and Diet Advisor to the IBS Network (the UK charity for people with Irritable Bowel Syndrome).

6 Things a Registered Dietitian Can Help You With

Julie specializes in the dietary treatment of gut disorders. Patients come to her with problems such as Irritable Bowel Syndrome (IBS), Crohns Disease, Ulcerative Colitis, Coeliac Disease (Celiac Disease in the US), Lactose & Fructose Malabsorption and Complex Food Intolerances. Julie joins us today to share a vegan recipe and vegan IBS tips for a happy Halloween. – BYH

About Irritable Bowel Syndrome (IBS)

Irritable Bowel Syndrome (IBS) is the name given to a longstanding illness consisting of frequent abdominal discomfort and bowel symptoms that cannot be explained by any other disease. Symptoms include abdominal cramps, bloating, diarrhoea and/or constipation. Patients frequently suffer from food intolerances to a variety of different carbohydrates found in the diet. Evidence has shown that with the help of a dietitian and reduction of gut Fermentable carbohydrates, such as Oligosaccharides, Disaccharides, Monosaccharides And Polyols (FODMAPs), symptoms can resolve in up to 70-80% of people.

How to Eat Safely for Irritable Bowel Syndrome (IBS) & Avoid a Frightful FODMAP Gut This Halloween

(8 Vegan Tips)

Photo ©slgckgc

Eating out with a food intolerance around any holiday can be challenging. Avoiding fermentable carbohydrates is more than difficult when the diet is not well known. The following tips should help you to avoid major problems. Planning in advance is usually the best idea of all.

1. If you are going to a party, call ahead and ensure the host is aware of your requirements. Send a list of suitable food so that everyone can eat the same food. For instance, garlic infused oil can be safely substituted for garlic.

2. Also, communicate with wait staff or anyone serving your food to avoid problems.

3. If you avoid gluten (gluten intolerance) check out the Coeliac UK site on eating out and refer people catering for you to the food industry professionals section of the site if contamination is a problem. You may have to check for other ingredients containing FODMAPs.

4. Choose appropriate foods according to your requirements. Remember to check food labels for problematic food. Sweets may contain high fructose corn syrup, for example.

5. Remember that food allergy labelling does not include information on food intolerances such as fructose. Be sure to check the ingredients list. Your dietitian can advise you about which ingredients you need to avoid.

6. If you don’t tolerate onion and garlic, then choose plain vegan alternatives, like Smoked Tofu, Quorn, Quinoa, rice, potatoes, plain dairy free cheeses and allowed vegetables. As for nuts, take a small handful only, not cashew or pistachio, as they may result in problems. Choose a variety of foods containing protein to get all the amino acids your body requires.

7. You can always plan to do something that doesn’t include eating. It is important to enjoy events, which can have a positive effect. Consider watching a film with friends and family, play a Halloween game or make some Halloween decorations.

8. If avoiding problematic food is too difficult, follow your diet very closely before and after the event and try to avoid eating too much of the suspected food. Remember: most FODMAP foods are dose related, except onion and garlic. Those who have problems with onion and garlic need to avoid even small amounts. Symptoms are unpleasant, but should not cause any long term problems. If symptoms occur, see http://www.theibsnetwork.org/the-self-care-plan/ for advice.

IBS Vegan Halloween Recipe

Spicy Paprika Crackers

These delicious snack crackers are low FODMAP, dairy free, gluten free, wheat free and vegan. Enjoy your Halloween!

Check out these recommended links:
Celiac Sprue Association - an American celiac site
Eating Out in the US
Gluten Free Holidays & Travel Country Guides

The IBS Diet

CalmGutClinic - Julie’s professional site

Julie Thompson, RD on Pinterest

Julie Thompson, RD has written for the Guardian, Sainsbury’s Magazine, NHD Magazine and GUT Reaction. She has also presented at the Allergy & Free From Show and IBS Network Well-Being Day.

Do you have questions about IBS, Celiac Disease, FODMAPs or how to live on a dairy free, gluten free, vegan diet? Please leave a comment. Happy Halloween!

Meatless Monday: Cookbook Review, Free Recipe & Giveaway

2013-10-21T01:09:00.000-05:00

10.27.13 UPDATE:
Congratulations to the five lucky winners of the free cookbook giveaway:
Janice Crespo
Bree Stegman
Ionut Leonard Taranu
C. Daisy Hollett
Kim Propp
Thank you all for participating! Many blessings to you. :-)
- Belinda

On this Meatless Monday, I’m proud to announce that Confessions of a Red Hot Veggie Lover 2: Lacto Ovo Vegetarian Recipes is finally published. In honor of the new release, I’m posting cookbook reviews, a free vegetarian recipe and a cookbook giveaway! But first, a little about the new ebook.

About the Cookbook

Last, but not at all least, this vegetarian cookbook holds within its pages valuable vegetarian nutrition tips and vegan quotes from my team of international experts: Rebecca Subbiah, RDN (UK & USA), EmmaCarder, RD (UK), Lauren O’Connor, RD (USA), Cynthia Strawson, MSc, Nutrition & Metabolism (Canada), Dan Hanley of The Gay Vegans blog (USA) and Andrea Zeichner of Cook Easy Vegan blog (USA).

Cookbook Reviews

You do not have to be a vegetarian to enjoy these easy to make recipes. In fact, the meals taste so good that you forget you're eating totally healthy! My favorite dish that I can't get enough of is the 'One Bowl Fritatta,’ an awesome omelet like you've never eaten before. – Lori Bourgeois, La-La’s Home Daycare

My hubby loved the omelettes and usually he only wants an omelet with sausage or bacon in it! With these recipes, you really don't know there isn't any meat in them unless you prepared the meal or unless you were told. There are great recipes for your children to help you prepare, and I promise it will help you get your little ones eating more veggies! I have 7- and 3-year-olds. Sometimes it is difficult getting them to try new things, but I didn't have trouble with these! – Jenni Blizzard Moye, Southern Mom of 4

Free Recipe

“Eating more vegetables and less meat is a life saver - the science is irrefutable.” – Cynthia Strawson, MSc, Nutrition & Metabolism

Dreamy Jambalaya

Balance your blood sugar and smooth your skin.

1 box Zatarain’s® Jambalaya with Cheese® mix

1 can Trappey’s® Okra with Tomatoes, do NOT drain

Pour jambalaya mix rice and seasoning into large bowl. Add water and follow microwave directions. Stir well to break up any caked seasoning mix. Add okra and tomatoes. Stir and microwave 1 minute on HIGH or until desired consistency.

TIP: If you're concerned about salt, simply substitute the Zatarain’s® Jambalaya with Reduced Sodium, vegan cheese and Reduced Sodium Cajun Seasoning.

Giveaway

Don't you just love cookbook giveaways? This is my first time to host one. Five lucky readers will each win a free copy of Confessions of a Red Hot Veggie Lover 2: Lacto Ovo Recipes in PDF format. Just follow the directions in the Rafflecopter box. Winners will be chosen Sunday, 10/27/2013 and announced here. Good luck, y’all!

a Rafflecopter giveaway

Bloggers: You can also share the giveaway widget on your site so your readers can enter to win. It all goes into the same hat. Grab the code:

http://www.rafflecopter.com/rafl/share-code/Y2NhZWFiYjYzOTlmMzE3MjVkMjEyNjk1NTk4N2I3OjA=/

Gluten Free Vegan Bread Recipes

2013-09-13T17:01:00.027-05:00

Image credit Cassidy

Going gluten free can wreak havoc with your carb addiction, but these Gluten Free Vegan Bread Recipes will put you back in the saddle in no time. The key is in discovering the wide world of alternate flours and xanthan gum. This revelation will open the door to incredible flavors, textures and kid fun, too.

A big concern is sandwich and side breads for lunch and dinner. Garlic, pumpernickel and rye quickly come to mind. Karina, the Gluten Free Goddess, feels the same way and developed a delicious Ryeless Rye Bread using her Breadman. Imagine, a gluten free cycle on a bread machine, right where you need it. She also includes regular oven instructions, until your bread machine comes in.

For pumpernickel, Responsible Eating And Living/REAL offers a gluten free vegan bread recipe using a home blend of flours, including brown rice, garbanzo and tapioca flours. Megan, the Gluten Free Vegan’s Italian Garlic Breadsticks go well with soup, salad, pasta and all things Italian. I love her readers’ comments and vote for adding olive oil to the plastic bag before adding the dough and snipping a smaller hole. Kid chefs can pipe it onto the sheet and add the garlic and parsley.

Your family needs a healthy breakfast that leaves them full, smiling and on schedule. Keep a big batch of sweet and hearty Buckwheat Banana Nut Muffins from the Detoxinista in the fridge for convenient breakfasts on the go and handy after school snacks. Scroll down the comments at Detoxinista for tips on coconut oil, pre-ground versus home-ground buckwheat groats and add-in variations and results. When it comes to gluten free vegan bread recipes, you can learn a lot from the comments section.

Chocolate cupcakes are a must, for desserts, special occasions, tailgating, holidays, lunch boxes, you name it. And what are cupcakes without a good buttercream frosting and plenty of chocolate? Hollie, Annie and Chelsea, the three sisters at Natural Sweet Recipes, bring it all together for you.

When switching to gluten free vegan bread recipes, which cupcake flavors do you prefer? Which savory breads are your flavor faves?

Ryeless Rye Bread (DF, GF, SF, V, VG)

Gluten Free Goddess

Pumpernickel Bread (DF, GF, V, VG)

Responsible Eating And Living/REAL

Italian Garlic Breadsticks (DF, GF, SF, V, VG)

The Gluten Free Vegan

Buckwheat Banana Nut Muffins (DF, GF, SF, V, VG)

Detoxinista

Chocolate Cupcakes (DF, GF, SF, V, VG)

Natural Sweet Recipes

Chocolate Buttercream Frosting (DF, GF, SF, V, VG)

Natural Sweet Recipes

Be sure to stop by our Recipe Index for more Gluten Free Vegan Bread Recipes. Bon appetit!

What would you most like to add to your guacamole?
	Mango
	Jicama
	Red Onion
	All

pollcode.com free polls

Where do you get vegetarian/vegan groceries?
	Barter
	Co-op
	CSA
	Direct sales/home party rep
	Farmers market
	Home garden
	Locally owned grocery store
	Major discount retailer
	Order online
	Warehouse club

pollcode.com free polls