Party Enchiladas (gluten and soy free)

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Now, I’m not gonna lie, enchiladas are neither quick or easy to make, but they are great for entertaining. These can be prepped ahead of time then popped into the oven for 20 minutes. Make it easy on yourself with simple side dishes such as  chips and salsa and frozen roasted corn kernels (Whole Foods) sautéed with chopped fresh zucchini and red bell peppers. Drizzle with a little cilantro pesto for an extra note of flavor.

Enchiladas

1 recipe gluten free enchilada sauce (below)

1/2 recipe cilantro pesto (below)

1 can pinto beans, drained and rinsed

1/2 can refried beans, pinto or black

1 large russet potato

1 small bell pepper

1 small green pepper

1/2 red onion, diced

1/2 cup Daiya dairy-free cheddar, shredded

2 scallions, thinly sliced

6-8 black olives, sliced

12 gluten free corn tortillas (check the label)

Coconut oil

Gluten free enchilada sauce

recipe courtesy http://www.glutenfreegigi.com

Cilantro Pesto

recipe courtesy Bobby Flay http://www.foodnetwork.com

1 cup extra-virgin olive oil

1 cup roughly chopped cilantro leaves

1 clove garlic

1/4 cup pepitas (pumpkin seeds) lightly toasted

1/2 lime, juiced

Jalapeno, to taste

Salt and pepper

Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

Method:

Wash potato and place in pot of cold water just to cover. Simmer on medium high until tender when pierced with a knife blade. Remove carefully and allow to cool. Meanwhile, prepare sauces and prep veggies. Saute onions and peppers in a large skillet over medium-high heat with a pinch of salt. Meanwhile, peel cooled potato and cut into 1/2 inch dice. Add to vegetables with pinto beans and mix together. Add about 3 tablespoons of cilantro pesto (maybe more) and stir to coat well then remove from heat. Check for seasoning and let rest.IMG_4437

Preheat oven to 350 degrees.

Assemble the enchiladas by first brushing each with a coating of enchilada sauce, front and back. Spread a  layer of refried beans followed by 2 or 3 tablespoons of the vegetable filling then top with a light sprinkling of cheese. Roll carefully and place seam side down in a lightly oiled 9 x 13 inch baking pan.

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Place rolls snugly together in pan, then top with more sauce and a sprinkling of cheese. If you are making ahead, cover pan and refrigerate until ready to bake, then top with sauce and cheese.

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Bake, uncovered, 20 minutes, until cheese is melted and edges look a little crisp. Garnish with scallions, olives and a bit more cilantro pesto if desired and serve immediately.

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Arepas (gluten and soy free)

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Arepa is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela. It has a great variety of uses and is often eaten for breakfast with jam or split for sandwiches.

I came across this recipe in the latest issue of Bon Appetit magazine, and seeing that it was vegan, gluten and soy free I just had to try it. I really liked the simplicity of the recipe and the result was a nice little corncake, a lot like an English muffin, crispy on the outside and tender on the inside.

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I stuffed mine with a spicy Mexican bean and cheese filling, but I imagine you could serve them with just about anything.

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Arepas

recipe courtesy Bon Appetit magazine

2 cups masarepa (pre-cooked cornmeal, not masa harina or corn flour, this is very important)

2 tsp. kosher salt

2 1/2 cups warm water

2 tbsp. vegetable oil

Mix masarepa with salt in a bowl. Make a well in the center and stir in the water with a wooden spoon until there are no lumps. Allow to sit for five minutes to hydrate the mixture. Knead mixture a few times then divide into 8 portions, forming each into a ball then patting into a small cake about 1/2 inch thick.

Heat 1 tbsp. oil in a large non-stick skillet and place four arepas to cook, covered, until brown, about 6-8 minutes. Turn and cook the other side, uncovered about 6-8 minutes. Remove and cool on a wire rack. Repeat with 1 tbsp oil and remaining arepas. When cool enough to handle, split and fill as desired.

Cinnamon Applesauce Muffins (gluten-free, soy-free, vegan)

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The best part about this recipe is it’s simplicity. Many gluten-free recipes read like a science project, but this one has only a couple ingredients you may not already have in the pantry:  brown rice flour and garbanzo bean flour (besan).

I could hardly wait for the muffins to cool. The aroma was heavenly, like spicy gingerbread. The flavor and texture did not disappoint, either. Sweet and flavorful, these muffins make a perfect snack or a light breakfast.

Cinnamon Applesauce Muffins

recipe courtesy Allyson Kramer (www.allysonkramer.com)

  • 1 cup applesauce (unsweetened)
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 1/3 cup + 2 tablespoons besan/chickpea flour
  • 1/2 cup superfine brown rice flour (reg. works too)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup nondairy milk
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon

Preheat your oven to 375 ºF. Line 12 muffin tins with paper liners, or grease a non-stick pan lightly. In a large mixing bowl, whisk together the applesauce, olive oil, vanilla extract, molasses, salt and sugar until well blended. Gradually add in the rest of the ingredients, one by one in the order given. Mix vigorously using a whisk about 100 strokes, or until very well mixed.

Drop 1/3 cup batter into each muffin tin and place onto middle rack of the oven. Bake 25 minutes. Let cool on wire rack.

Vegan Creme Anglaise with Cinnamon Walnut Crumble (gluten and soy free)

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Looking for a company-ready dessert for your next dinner party? This is a simple, sweet and delicious one that will please everyone!

Coconut Creme Anglaise with Cinnamon Walnut Crumble

1 recipe coconut creme anglaise

1 recipe cinnamon walnuts

3 gluten-free, soy-free vegan spice muffins, crumbled (optional) (here’s a good recipe)

Layer all ingredients in a dessert dish, starting and ending with crumble. Serve chilled. Serves 4.

Coconut Creme Anglaise (4 servings)

  • 1/4 cup Sugar
  • 3 tbsp. Cornstarch
  • 1/8 tsp.  Salt
  • 7 ounces Coconut milk
  • 1 cups almond milk
  • 1 tsp. Vanilla

 

Stir together sugar, cornstarch and salt in saucepan.:
Stir in soy and coconut milks. Bring just to a boil over medium heat, stirring constantly.:
Remove from heat and stir in extract(s). Refrigerate until chilled.:

Walnut-Cinnamon Crumble

  • 1/2 cup walnuts, toasted
  • 1/2 teaspoon cinnamon
  • pinch salt

 

Pulse ingredients just until crumbly

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Chocolate Raspberry Ganache Cake (gluten and soy free)

 

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Image courtesy Steve daPonte http://www.dapontephotography.wordpress.com

I’m all about taking a good thing and making it better. That’s what I did with this classic chocolatey favorite. Rich, dark and decadent chocolate cake can now be enjoyed by those with gluten and/or soy intolerance. Add a layer of tangy, sweet raspberry preserves and you just kicked it way up to an elegant special occasion or company dessert.

Chocolate Raspberry Ganache Cake

(adapted from Audrey Snowe’s Gluten-Free Vegan Cupcakes)

¾ cup + 2 tbsp superfine brown rice flour

⅓ cup + 2 tbsp potato starch

2 tbsp tapioca starch

½ tsp xantham gum

¼ tsp salt

2 tsp baking powder

6 tbsp cocoa powder

¾ cup light coconut milk (the canned type)

1 tsp apple cider vinegar

1 tbsp maple syrup

¼ cup grapeseed oil

1 tsp pure vanilla extract

1 cup sugar

3/4 cup raspberry preserves

Chocolate Ganache (recipe below)

Method:

Preheat oven to 350 degrees. Grease a 9 inch cake pan and set aside.

In a medium bowl, whisk together brown rice flour, tapioca starch, potato starch, xantham gum, salt, and baking powder. Add cocoa powder and mix until all ingredients are combined. In a large mixing bowl, mix together coconut milk, apple cider vinegar, maple syrup, grapeseed oil, and vanilla extract. Add sugar and mix once more until sugar is blended in. Add flour mixture to wet mixture and mix all ingredients together. Be careful not to over-mix. Spoon batter into prepared pan. Place in the oven on center rack and bake for 20 minutes, or until a toothpick inserted into the center comes out dry. Remove from the oven and allow to cool.

When completely cool, split cake into two layers and spread with the best quality raspberry preserves you can find. Assemble the cake and pour chocolate ganache over the top to coat. Refrigerate until about 15 minutes before service time.

Serves 8-10

Chocolate Ganache Recipe

Almond Ginger Cookies (Gluten and soy free)

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Finally! A moist, chewy, gluten-free cookie made with whole, natural ingredients. I love this recipe because it is simple and easy–no science project here, just straightforward mix and bake.

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I found this recipe video by Emily Phares online and it made me laugh. The girls were so cute, I just had to give it a try

 

Orange Pound Cake (soy free)

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Once in awhile I come across a recipe that hits me like a ton of bricks and I just have to make it as soon as possible. I happily completed my mission with this delicious vegan version of sweet and citrus flavored pound cake from fellow blogger Dina over at bitesizeme.wordpress.com.

Vegan Orange Pound Cake 

More photos of this moist, delicious cake below:

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