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Posts Tagged ‘gluten-free’

I tried two new recipes this weekend. The first was Karina’s Sweet Potato & Black Bean Enchiladas from the Gluten-Free Goddess blog. Take a look at the tastiness:

These really were very good. I love just about anything with black beans and sweet potatoes, and these were no exception. I was afraid it was going to be too spicy with all the chilies, but they really weren’t that spicy at all. This recipes definitely a keeper.

After I assembled the enchiladas, I still had a sizable amount of sweet potato mixture and beans left, so I assembled some sweet potato & black bean quesadillas—sweet potato mixture and beans sandwiched between two corn tortillas—wrapped them individually and thew them in the freezer. On a night I don’t feel like cooking I can thaw them a bit, throw them on a hot skillet, and have almost-instant dinner. Yay!

I also finally got around to making some of Katie’s famous Fudge Babies. These are amazing! If you’re a fan of Larabars or chocolate, you must make these. So fudgy and good (and healthy!). I think next time I make these I’ll throw in some peanut butter for Peanut Butter Cup Babies.

This morning I made Happy Herbivore’s Fat-Free Whole Wheat Cinnamon Rolls. I’d never made cinnamon rolls from scratch before, but these seemed much easier to make than I expected. They’re gooey and sweet and so tasty. I had two for breakfast, and Kevin had three. These will definitely make it into regular long-weekend breakfast rotation.

I’ll have a new recipe up tomorrow, so check back then! 🙂 In the meantime, have a lovely Martin Luther King, Jr. Day!

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Sunday night we went to a vegan potluck Christmas party, so I decided to make VeggieGirl’s Gluten-Free Blondies. They went fast and got lots of compliments. And they really don’t taste gluten free.

I doubled the recipe and made a few modifications. Here’s how my version went:

12 ounces (2 single-serving sized containers) chocolate vegan yogurt (I used So Delicious Coconut Milk Yogurt)
1/2 cup applesauce
1-1/2 cups organic sugar
3 teaspoons pure vanilla extract
2 teaspoons agave
2-1/2 cups flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
1-1/2 teaspoons baking soda
1-1/2 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350F. Lightly coat an 9×13″ baking pan with nonstick cooki ng spray.

In a large bowl, add in the yogurt, applesauce, sugar, vanilla extract, and agave. Mix well.

In the same bowl, add in the flour, baking soda, chocolate chips, and walnuts. As the mixture starts to thicken up/combine, add as much nondairy “milk” as you need (but not too much) so that the batter is mixable. (I didn’t have to add any milk.)

Pour mixture into the 9×13″ baking pan.

Bake for about 45-50 minutes, or until a toothpick inserted in the center of the blondies comes out clean.

I think I will be making these a lot in the future. Thanks for your great recipe, VeggieGirl!

Yesterday was uneventful food-wise. This morning, however, I had peanut butter-hemp nut oats.

I cooked 2/3 cup quick oats with 2/3 cup unsweetened almond milk and 2/3 cup water, then stirred in a little organic sugar and 1 tablespoon PB2. I topped it off with 3/4 tablespoon hemp nuts. It had just the right combination of sweetness and peanut buttery-ness, and the hemp nuts added a nice texture.

What’s your favorite way to eat oatmeal?

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