Archive for the ‘Desert’ Category

An Announcement (and recipe for vegan orange Julius type smoothie)

May 22, 2013

So, some of you might be wondering why I didn’t go through with the biopsy after going through the gluten challenge (which was my full intent to have a definite answer.) The answer is that I’m pregnant! We are thrilled, and I so am avoiding gluten (and everything else I can’t eat) and at some point in the future I may do another challenge for a biopsy. On the plus side, my thyroid levels have continued to be in the subclinical range, B12 is more than adequate, and other blood work looked good. The only thing of concern is that my vitamin D is very low again. I’ve doubled my vitamin D supplement, and hopefully will get back to a good level quickly.

It’ll be fun to see what recipes I end up making and creating over the next several months, so stick around!

My favorite protein packed breakfast lately is an orange creamsicle type smoothie.

Ingredients:
» 2-3 oz by weight of your favorite nuts or seeds (my favorite is to use half of each: raw hemp seeds and raw pumpkin seeds)
»1-1.5 cups of water
»1 frozen banana (unfrozen can work too…)
»1 teaspoon vanilla extract
»6 ounces (half a can) frozen orange juice concentrate
»1-2 cups of ice

Directions:
» In a high powered blender (I use a Vitamix) blend the seeds and/or nuts with the water on high until smooth.
» Add the banana, vanilla, and orange juice concentrate to the blender and again run the blender on high until smooth.
»Add ice to the blender until the total volume reaches the 4 cup mark, then blend one last time on high.
» Serve immediately 🙂 Yum!

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Using Sweet Rice Flour!

March 21, 2013

Today a friend gave us five pounds of Asian Sweet Rice Flour.  I know that many things I’ve gotten in Asian restaurants is made with this, my favorites being Sesame Seed Puffs and Mochi. In looking for recipes (that wouldn’t need too much tweaking)  I found THIS website. Not everything there is vegan, and several of the recipes have ingredients that I can’t eat, but the recipes I really want to try, and that are good as they stand are:
Sweet Coconut Rice Balls (without the food coloring.)

Dim Sum Wrappers (Sweet or Savory.)

Sesame Seed Puffs (Though I can’t eat the bean paste, and am also not sure what to use instead of the vegetable shortening if you did make it…possibly Earth Balance Soy Free Buttery Spread would work, but I’ll need to think of an entirely different filling.)

Tikoy (I had to look up what this was, and found a slightly different recipe that has more thorough instructions, including a video.) It’s not in pure English, but watching and listening I was able to make sense of it.

Coconut Mochi

Another type of Mochi (Dila-Dila)

I’m excited to try some of these, and I’ll keep you posted on the results! Hopefully I remember to take pictures before I eat them all…I’ve made a few things recently but keep forgetting to take pictures! I’ll just have to make them again and make it a point to take pictures.

(I’m still in the middle of my gluten challenge, and will keep you posted once I get testing and diagnostics done.)

http://gfrecipes.com/glutrice.htm is the main URL in case the links above didn’t work

Gingerbread, just in time for Christmas!

December 21, 2010

For those of you who like gingerbread, here’s a recipe my husband made, that I can eat! (I’m actually not a huge fan of gingerbread, but this was good.) I’m sorry the picture is tiny and harsh, he took the picture for me with his camera, and I’m having issues getting pictures off of my camera, but I think I have a couple of it sliced, and if I get them I’ll add them to the post. He also further altered it to make me a birthday cake, and while definitely a dense cake (no angel food here!) it’s very moist. When I get him to cough up those alterations as well, I’ll post those too!

Ingredients:

  • 1/2 cup quinoa flour
  • 1 cup All purpose, gluten free flour (I use Bob’s Red Mill)
  • 3/4 cup brown rice flour
  • 1/2 cup potato starch
  • 2 1/4 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 8 Tablespoons Earth Balance (soy free! They DO make it.)
  • 1/2 cup packed dark brown sugar
  • 1/2 cup evaporated cane juice
  • 3 teaspoons “Ener-G” egg replacer mixed with 4 Tablespoons of water (or egg replacement of your choice to equal 2 eggs)
  • 1/2 cup molasses
  • 3/4 cup almond milk + 1 tsp lemon juice
  • 1/2 cup hot water

 

  • Preheat the oven to 350°.
  • Grease a loaf pan then line the pan with parchment paper, including the sides. Let it hang over a bit to give you “handles” to take it out later. Also grease the paper (just where the batter will end up touching, not your “handles.)
  • Combine the dry ingredients well (the first 11 ingredients on the list) thoroughly in a bowl, and set aside.
  • Combine the butter and sugars into a bowl and whip with an electric miser until fluffy.
  • Add the Ener-G mixture to the butter/sugar mixture, and mix some more until that is also combined.
  • Add the molasses and curdled almond milk to the butter/sugar/egg mixture.
  • Mix the flour mixture into the wet ingredients about 1/2 cup at a time, incorporating it before you add more.
  • Finally add the hot water and mix some more.
  • Pour the batter into the greased loaf pan (you’ll need to spread it out, but don’t worry about getting it perfectly flat.
  • Bake for about 40 minutes or until a toothpick poked into the middle comes out clean.
  • Let it cool, then lift out, and eat!

This recipe was inspired by this one (which isn’t vegan, but is gluten free.)