Monday, April 27, 2015

Vegan Gluten-free Peanut Butter Dog Biscuits

Made these easy and yummy dog treats from a recipe from here.

Vegan Gluten-free Peanut Butter Dog Treats

1/2 C organic natural peanut butter
2 Tbsp canola oil
1 C water
3 C gluten free flour (I used Bob's Red Mill)
 chopped peanuts

In a large bowl, mix together the peanut butter, oil and water until smooth. Add the flour and stir until the dough comes together. Form the dough into a ball  and refrigerate for 30 minutes.
 Line 3 baking sheets with parchment paper. On a floured surface (use the gluten-free flour), with a floured rolling pin, roll out half the dough to a thickness of approximately 1/4 inch.  Sprinkle with chopped peanuts and press in.  Cut out as many cookies as possible and transfer them to the cookie sheet. Re-roll remaining dough and repeat.
Preheat oven to 350F. Bake them for 10 minutes and then flip them and bake another 10 min. Remove from oven and allow to cool on the baking sheets.  Once cooled, store in an airtight container.

Saturday, April 4, 2015

Vegan Shepherd's Pie

I took this to a vegan seder this evening and it was very well received :)  I looked at quite a few recipes but it is mainly based on this one.

2 cups of dry brown or green lentils (soaked for a couple of hours and drained)
1 big onion, diced
3-4 cloves of garlic, or however much you like, minced
2-3 stalks of celery, chopped
2 big carrots, diced,
8 oz mushrooms, sliced
1/2 tsp thyme
1/4 tsp each dried oregano, rosemary, and basil
2 cups veggie broth
3 cups water
5 oz baby spinach
2 tsp better than bouillon no-beef base ( only add after the lentils are tender because it contains salt)
1 tsp vegan worcestershire sauce
salt and pepper to taste
2 Tb cornstarch, preferably organic & non-gmo, mixed with 2 Tb water
1 cup fresh bread crumbs or dried panko breadcrumbs (can use gluten-free)

9-10 medium potatoes, preferably yukon golds
3-4 Tb earth balance
1/2 cup unsweetened non-dairy milk (I used almond milk)
salt and pepper to taste
smoked paprika

Saute onion and garlic until soft, 3-5 minutes.  Add celery, carrots, mushrooms and herbs.  Saute until veggies are tender, about 5 minutes.  Add lentils, broth and water and bring to a boil.  Simmer until lentils are tender.  Add spinach and let it wilt in.  Add no-beef base and worcestershire sauce.  Add salt and pepper to taste.  I didn't need to add more salt because there is salt in the no-beef base. Add the cornstarch slurry and let the mixture thicken up.   Once it does, turn off the heat. 

Preheat the oven to 400 degrees F.

Peel and dice the potatoes and boil them in salted water to cover until tender, about 20 minutes.  Drain off the water and mash in a large mixing bowl with the earth balance and the non-dairy milk.  Add salt and pepper to taste.

Grease a 9x13 pan with oil.   Sprinkle the breadcrumbs in the bottom evenly.  Spoon in the lentil mixture and smooth the top.  Spoon the mashed potatoes over the lentil mixture and swirl the top.  Sprinkle some smoked paprika on top and bake uncovered for 35 minutes.

Sunday, March 22, 2015

Vegan Quiche with a Hashbrown Crust

This vegan quiche is so easy and delicious. You can vary the veggies.  Some other ideas: spinach, artichoke hearts, sundried tomatoes...

3 medium-large potatoes (3.5 cups grated)
2 Tb melted vegan butter
1/4 tsp salt and pepper


1 Tb olive oil
1/2 onion, chopped
1.5 cups broccoli, diced
1.5 cups mushrooms, sliced
1 red bell pepper, diced (use any color you like)
3 cloves of garlic, minced
12-14 oz block of firm or extra-firm tofu, pressed
1/3 cup vegan cheddar
1/2 cup nutritional yeast
2 Tb water
1 tsp salt
1/2 tsp pepper
1/2 tsp dried basil and oregano
1/4 tsp garlic powder and onion powder
1/4 tsp smoked paprika
1/8 tsp cayenne pepper

Heat oven to 450 degrees F and spray pie plate with non-stick cooking spray.  Grate potatoes and put them in a clean kitchen towel and squeeze out as much water as you can.  Put in a bowl and add the vegan butter, salt, and pepper.  Toss to mix and press into the pie plate and up the sides in an even layer.  Bake for 20-25 minutes or until golden brown.  Lower the oven to 400 degrees F. 

Heat the olive oil and saute the onion until translucent.  Add the mushrooms and red pepper and saute for a few minutes until the water comes out of the mushrooms.  Add the broccoli and the garlic and saute a few minutes more.  Don't cook too much because the veggies will continue to cook in the oven. 

Combine tofu, vegan cheddar, nutritional yeast, water, and the rest of the spices in a food processor and blend til smooth.  Mix with the sauteed vegetables and put in the hashbrown crust and smooth the top.  Bake in the oven for 30 minutes.  If the crust is getting too brown tent the quiche with foil.   Let sit for 10 minutes and enjoy!