Latest Posts by carefreeglutenfree - Page 2

“Our life is frittered away by detail. Simplify, simplify.”

- Henry David Thoreau

{Print via LilyandVal}

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”

- Craig Claiborne

{Print via ParadaCreations}

{Photo via nelledesign}

Ingredients:

1 medium onion, chopped fine

2 cloves garlic cloves, minced

1/4 cup green or red bell pepper, chopped

12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)

1/2 teaspoon ground cumin

1 teaspoon Ancho chile powder (or mild chili powder)

1/8 -1/4 teaspoon chipotle chile powder (or to taste)

1 1/2 cups cooked black beans, well rinsed and drained

1/2 teaspoon salt (or to taste)

1 tablespoon nutritional yeast

2 teaspoons lime juice

1 can enchilada sauce (or 10 ounces homemade sauce)

8 corn tortillas

chopped green onions, for serving

Directions:

Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.

Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

Cherry Cola Cake

Adapted from Taste of Home

The bright, zingy flavor of cherry gives the Southern winter classic a summer makeover.

Ingredients:

1-1/2 cups miniature marshmallows

2 cups Gluten Free all-purpose flour

2 cups sugar

1/2 teaspoon xanthan gum

1 teaspoon baking soda

1 cup non-dairy butter, cubed

1 cup cherry-flavored cola

3 tablespoons baking cocoa

Egg Replacer for 2 eggs

1/2 cup non-dairy milk

1/2 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Frosting:

3/4 cup non-dairy butter, softened

1-2 cups confectioners' sugar

7 ounces vegan marshmallow creme (recommended: Suzanne's Ricemellow Creme)

2 tablespoons frozen cherry-pomegranate juice concentrate, thawed

Directions:

1. Preheat oven to 350 degrees.  Grease the bottom of a 9x13 inch baking pan with shortening.  "Flour" the pan with cocoa powder.  Evenly distribute the marshmallows in the pan.

2. In a small bowl, whisk together the non-dairy milk (I recommend soy milk for a lighter textured cake) and apple cidar vinegar.  Let sit 5 minutes.  In a separate bowl, dissolve the egg replacer in warm water, according to package directions.  Add to the milk mixture.  Stir in the vanilla.  Set aside.

3. In a large bowl, sift the flour, sugar, xanthan gum, and baking soda.

4. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

5. Add in the milk mixture, stirring constantly.  Pour into the prepared baking pan.  (Marshmallows will float to the top.)

6. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.  Cool completely.

7. For frosting, in a small bowl, beat butter and 1 cup confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.  (You may need to add in more confectioners' sugar until you reach the desired consistency.  I used 1-1/2 cups sugar to get a glaze-like consistency, which is more traditional for a coca-cola cake.)

8. Spread the frosting over the top of the cake.  Slice and serve.

Sweet and Sour Meatballs

Ingredients:

1 bag frozen Gluten Free meatballs (like Farm Rich original)

1/2 cup Gluten Free soy sauce

1-3/4 cups water

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 cup packed brown sugar

2 tablespoons honey

3 tablespoons cornstarch

1/2 cup cold water

Directions:

1. In a medium to large saucepan, combine the soy sauce, 1-3/4 cup water, ginger, garlic powder, brown sugar, and honey. 

2. In a separate bowl, combine the cornstarch and 1/2 cup water.  Stir until well dissolved.  Add to the saucepan.

3. Add the meatballs into the sauce and stir to coat.  Cook over medium-low heat for 30 minutes, or until the meatballs are completely thawed and heated through.  If sauce becomes too thick, add water, 1 Tablespoon at a time until it reaches a desired consistency.

4. Serve over rice.

{Picture via lfhstudio}

“There is no love sincerer than the love of food.”

- George Bernard Shaw, Man and Superman

{"Spicy Hot Chili Pepper Poster" via RabbitduckWorkshop}

Meatless Chili Mac

Ingredients:

2 (15 oz) cans dark red kidney beans, undrained

1 cup mild salsa

1 Tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

8 oz. Gluten Free elbow macaroni

Directions:

1. In slow cooker, combine the beans, salsa, and spices.  Stir well to combine.  Cook over low for 6 hours or high for 3-4 hours.  (You may also opt to cook over medium-low heat on the stove top for 20-30 minutes.) 

2. When ready to serve, cook and drain macaroni according to package directions.  Add the drained noodles to the chili mixture in the slow cooker.  Stir to coat the noodles and combine well.  Top with dairy-free cheese or sour cream.  Serve.

Buttered Herb Pasta

With six, simple ingredients, this quick pasta dish feigns decadency with its rich and luxurious flavor.

Ingredients:

8 oz. Gluten Free spiral pasta, or any pasta of choice

4 Tablespoons non-dairy butter

4 Tablespoons non-dairy Parmesan cheese

1 teaspoon garlic powder

1 Tablespoon fresh finely chopped basil leaves (or 1 teaspoon dried)

1 Tablespoon fresh finely chopped parsley leaves (or 1 teaspoon dried)

Directions:

1. Cook and drain pasta according to package directions.

2. In a medium saucepan over low heat, melt the butter.  Add cheese and spices until well combined.  Add in the pasta and toss to coat well.  Serve.

Pomegranate and Mint Sorbet

Ingredients:

1 cup Mint Simple Syrup, recipe follows

2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)

1 cup orange juice

1/2 cup mini semisweet chocolate chips (dairy-free)

Mint Simple Syrup

1 cup sugar

1/2 cup water

1 packed cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Yield: 1 cup Directions:

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions.  During the last 10 minutes of freezing time, add the mini chocolate chips. Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

“The greatest ideas are the simplest.”

- William Golding, Lord of the Flies

Citrus Berry Cake

This light and fresh cake has all the bright flavors of summer.  Recipe adapted from Taste of Home.

Ingredients:

1-1/3 cups Gluten Free all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

2/3 cup soy milk

1 teaspoon lemon juice

1/4 cup non-dairy butter, melted

Egg replacer equal to 1 egg

1 tablespoon orange juice

1 teaspoon grated orange peel

1 teaspoon vanilla extract

1 cup sliced fresh strawberries

Topping:

1-1/2 cups sliced fresh strawberries

1 tablespoon lemon juice

1 teaspoon sugar

2 cups non-dairy whipped topping

2 teaspoons orange juice

Directions:

1. Preheat oven to 350 degrees.  Grease a 9-inch round baking pan with nonstick cooking spray.

2. In a small bowl, make the egg replacer according to package directions.  Add the melted butter, orange juice, orange peel, and vanilla.

3. In a separate bowl, combine the soy milk and lemon juice.  Let sit for at least 5 minutes.  Add to the egg mixture.

4. In a large bowl, sift the dry ingredients together.  Add in the wet ingredients and stir until just combined.  Fold in the strawberries.  Pour batter into the prepared pan.

5. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove paper. Cool completely.

6. For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving.

7. In another bowl, mix whipped topping and orange juice; spread over cake. Drain strawberries; arrange over top. Yield: 8 servings.

  *For tips on how to make your own non-dairy whipped topping, follow this great step-by-step tutorial.

How-To: DIY Paper Root Veggies

{via Anthropologie}