I used this recipe with some gluten free noodles from Aldi.
https://cooking.nytimes.com/recipes/780934238-cold-peanut-ginger-noodles?unlocked_article_code=1.pFA.0LG5._vBOVFZTz43B
I thought it was pretty good but the noodles left something to be desired. I had "ramen" and "pho" noodles. The pho just clumped and stuck together. The ramen were better.
I thought it would be better with some tofu, either shredded or cubed and baked or fried.
https://delightfuladventures.com/vegan-gluten-free-morning-glory-muffins/#recipe
I made this gluten free with these ingredients:
▢2 tablespoons ground flax seeds
▢6 tablespoons water
▢1 cup (125g) Bob's 1:1 gluten free all-purpose flour
▢¾ cup (94g) gluten free oatmeal
▢1 teaspoon baking powder
▢1 teaspoon baking soda
▢¼ teaspoon salt
▢1 ½ teaspoons ground cinnamon
▢¼ teaspoon ground nutmeg
▢½ cup (123g) plain, unsweetened applesauce
▢½ cup honey
▢¼ cup oil (plus extra for greasing muffin pan if not using liners)
▢1 teaspoon vanilla extract
▢¾ cup (90g) finely grated carrots (roughly 1.5 medium carrots)
▢½ cup (38g) unsweetened shredded coconut
▢½ cup (65g) apple, grated
▢½ cup dates (because I didn't have any raisins, which I think would be better)
Our oven is not working, so I mixed all the dry ingredients and wet ingredients in separate bowls and combined them just before I was going to bake. They needed a little more than the 24 minutes, probably closer to 30-35 minutes. I tried one and it was very moist. I think it might be a little under done, still, but the flavors were great. Could also benefit from some nuts, walnuts or pecans.
https://www.loveandlemons.com/carrot-ginger-soup/
I left out the onion, maybe used a little too much salt. I think next time I want to try roasting the carrots first.
https://www.africanbites.com/black-eyed-peas-recipe/#recipe
I made this vegetarian and gluten free by using Beyond sausage and a vegetable bullion and used the instant pot (15 min on high with natural release), but otherwise followed the recipe. Also, the store didn't have collard greens, so I used kohlrabi greens. Served with cornbread(https://whats4supper2night.blogspot.com/2023/02/skillet-cornbread.html) Ebon was skeptical but had a second helping and the kids didn't really like it, but I thought it was really good!
https://www.madewithlau.com/recipes/broccoli-stir-fry
I added tofu, but followed as close as possible to the recipe. I didn't have oyster sauce, so used soy sauce and used mirin instead of the cooking wine.
https://fullofplants.com/braised-tofu-mushrooms-in-clay-pot/#recipe
Turned out ok. Used the other smoked tofu. It was relatively easy to make, but I'm not sure if it is good enough to make again.
I made this https://shuangyskitchensink.com/chinese-garlic-tofu-stir-fry/#recipe
with this smoked tofu https://fullofplants.com/the-best-smoked-tofu/#recipe
Potato Masala https://www.indianhealthyrecipes.com/potato-masala-aloo-masala/#wprm-recipe-container-37991
Just used potato, no dal, also didn't have onions so I used onion powder.
Moong Dal (modified) https://www.indianhealthyrecipes.com/moong-dal-recipe/
I didn't use tomato or onion in this, but I did use onion powder and lots of garlic in the tadka. This could have been vegan had I used oil instead of butter in the tadka
https://cookingforpeanuts.com/roasted-kabocha-squash-recipe/#recipe
Made this "acid watcher" friendly:
Subbed pepitas for the walnuts and just omitted anything pepper, tomato, onion, and garlic-related
For the tahini sauce I just used tahini, water, honey, and salt.
I had one squash and for dinner I stuffed each half with one cup each of brown rice and the tofu taco filling. I ate one quarter of the squash, rice, filling combo and that was quite a lot!
https://healmedelicious.com/cinnamon-rolls/
These were pretty good for gluten-free, lower-sugar, lower-fat cinnamon rolls. As one commenter wrote, the whole thing is like the inside of a Cinnabon roll.
I followed the recipe except for using honey as the sweetener in the filling, I needed to chill the filling so the coconut oil solidified in order to keep it from oozing out when rolling. They needed to bake for about 33 minutes. If you follow the recipe or use maple syrup instead of honey, then they would be vegan.
I've been on a pretty strict low fat, low acid, low sugar diet for about a week and a half to combat years of "silent reflux." It's going mostly good so far but I've been craving something sweet or more dessert-like.
This recipe is in a book/cookbook for the diet I'm following.
1c GF oatmeal
1c GF AP flour
1tsp cinnamon
1tsp baking powder
1/2tsp baking soda
1/2tsp salt
1/2c honey
1/2c coconut oil
1c shredded carrots
Mix dry and wet ingredients separately before combining. Don't over mix together.
Drop tsp size dollops of dough on a cookie sheet and bake for 10 minutes at 375degF.
Makes about 36-45
These turned out great, not very sweet
https://www.riverford.co.uk/recipes/maple-parsnip-stacks
I bought some parsnips in a whim and these were excellent as long as you don't burn them. I made half a recipe, but filled 12 muffin cups.
Looking back I should have used 6 because the 12 were small and short.
I used dried sage instead of the other flavors in the recipe, and I did without the shallots. I used the 1/8" setting on the mandolin and cutting it went really fast.
I made this burger - https://www.noracooks.com/chickpea-burger/
It was very dry, even after I added a flax egg. I used zucchini flour, maybe that was why?? The flavor was fairly bland, so I will try something else.
I want to try this one next:
https://www.makingthymeforhealth.com/mushroom-lentil-loaf/
I always struggle to find something to eat with mashed potatoes and for me, lentil loaf is a no- brainer. The rest of the family has other thoughts though.
This recipe turned out pretty good and only one gave it a thumbs down. The other two asked for second helpings, so I take it as a good sign.
In terms of content I made a few substitutions and left some other things out because I didn't read the recipe that closely.
I threw all the veggies and (eventually) the nuts in the food processor to get the pieces small. I find it makes for a better texture.
I reduced the carrots to 2, skipped the bread crumbs to make it gluten free, skipped the sunflower seeds and toasted the walnuts, and skipped the balsamic glaze for preference.
I used 2 tablespoons of ground flax. I mixed the ground flax into the sauteed veggies so I didn't need to add more water.
I used a mix of red lentils and split mung dal because that's what I had on hand. I didn't need to smash them after cooking since they just broke down.
After everything was precooked, I mixed it together with the chickpea flour and put it into two loaf pans that were coated with olive oil.
I didn't use as many herbs as the recipe called for and it definitely needed more flavor. So I will add more next time.
Also could do to add some more salt and pepper.
Overall, this will be my new go to lentil loaf recipe and I even have in the freezer for later.
https://minimalistbaker.com/easy-vegan-falafel/#wprm-recipe-container-35557
Made this for A&C. Used half mint and half cilantro. Omitted the ground coriander cause I couldn't find it. I didn't need any flour either.
I just made the balls and put them in a container to freeze
I made this a couple times with a green curry paste I found at the Asian market. I'm not sure if I will be able to find it again, but I will try.
The first time I used tempeh, but E doesn't really like it. I didn't care for it either. I've read that if it's steamed it might be better. I'll have to try that next time. The second time I used tofu and it turned out much better.
Each time I used half of the can.
https://www.passmesometasty.com/thai-style-tempeh-green-curry/#tasty-recipes-7359
I made some freezer meals for A&C
Vegan baked pasta
https://www.noracooks.com/vegan-baked-ziti/#wprm-recipe-container-1613
Vegan black bean and zucchini enchiladas
I sorta winged it but I used these two recipes as a guide
Filling -https://www.veggieinspired.com/black-bean-zucchini-vegan-enchiladas/#recipe
I used a whole onion, but probably could have used a half, also 3 garlic cloves, a roasted red pepper added cumin and oregano after sauteing the onions and garlic. I also sprinkled a tablespoon of nutritional yeast.
Sauce - https://pinchofyum.com/5-minute-blender-enchilada-sauce
Used some regular chili powder and chipotle chili powder, along with a little cumin and oregano.
https://www.rabbitandwolves.com/wprm_print/16084
Made these for A&C. I originally wanted to make plain sugar cookies, but they were out of white sugar, so I pivoted to this. I left out the nuts in the cookies and didn't bother with the frosting. They both seem to like them, so I'll call it a win.
https://alexandracooks.com/2015/01/15/slow-cooker-gigante-beans-tomatoes-pancetta/
Since my family doesn't like beans, I brought the fancy Royal Corona beans to A&C's. I followed the recipe and added some roasted red peppers, because they have a huge Costco jar on hand. I also threw in a pinch of nutritional yeast for a vegan cheesy flavor. We ate this over some brown rice. It turned out great!
Update using an instant pot. I started with 28 minutes on high, but needed to add 5 more minutes as well as cooking on saute to reduce down the liquid. Or instead, use less water to start with. I think the red peppers added a lot of flavor, so I will try to include it next time. I have another 1/2 pound of royal Corona beans to use.
2nd time making it in the IP. 32 min on HP, NR. Used some red peppers. 3 cups of water instead of the 4 and fresh tomatoes from the garden. Since I had so many tomatoes, I could have used less water still. Though the beans weren't done yet either. After the NR, I did slow cook on hi for 4 hours. It was still more watery than I wanted, so I put it on saute to reduce the liquid by about 2 cups. The beans kept cooking through the remaining time and were perfect.
Made this for A, C, and myself. It was really delicious!
https://www.theconsciousplantkitchen.com/healthy-blueberry-bread/#wprm-recipe-container-30274
