Wednesday, July 9, 2014

Vegan & Gluten-Free 'Pop Tart'

I remember when Pop Tarts were really popular. My parents didn't really buy processed foods for me, which was a great thing when I think about it now. But as a teen, I loved Pop Tarts and I would buy a Pop Tart in school during recess time. My favorite flavor was the cinnamon brown sugar one. It was so buttery tasting and so so sweet. Pop Tarts were probably the worst thing I could have eaten for breakfast, all that sugar and more sugar. I am amazed how I wasn't bouncing off the walls from all that sugar.

At the time I was also transitioning to eating a plant based diet. I'm not sure if I ate more healthy because as a teen I wasn't too aware of what to eat. I only knew that I could not have my favorite Pop Tart because the frosting contained gelatin. Back then I knew where gelatin came from and was semi-disgusted. So I stopped eating Pop Tarts. 

So lately I have been thinking about childhood sweets I loved and wanted to customize it to be vegan & gluten-free friendly. Thus the recipe for a easy vegan & gluten-free 'Pop Tart' recipe is below. Hope you will enjoy this as much as I did.


~makes about 4-6
Ingredients
1 cup gluten-free oat flour
3/4 cup brown rice flour
3 Tablespoons potato starch
1/8 cup unrefined cane sugar 
1/4 teaspoon salt
1/4 teaspoon xanthan gum
1/4 cup melted coconut oil
5 Tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract


filling of your choice.

Directions 
Pre-Heat oven to 350

In a mixing bowl, whisk together the oat flour, brown rice flour, potato starch, sugar, salt & xanthan gum. Then slowly stir in the coconut oil, applesauce, and vanilla extract. Stir until the dough starts to form together. Roll the dough into a tight ball, wrap it in plastic wrap and allow the dough to rest in the refrigerator for 10 minutes.

Take the dough out and roll it out until it reaches the thickness around 1/4 inch. Cut out your 'Pop Tart' size rectangles and fill it with your favorite filling. Close the edges and bake fro 15-18 minutes until the bottoms of the 'Pop Tarts are golden colored.

Allow the "Pop Tarts' to cool for 10 minutes before eating and they are also good the next day : ]

enjoy! & eat well.




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Sunday, July 6, 2014

Easy Healthy Leftover Spinach Salad Saute (vegan & gluten-free)

This is what I call a leftover saute. I had a bbq the night before and of course no one attempted to eat the spinach salad I tossed together with cucumbers, peppers, tomatoes and toasted sunflower & pumpkin seeds.

I guess I can understand how my guest didn't come for the salad, they came for the meat and grains. None the less the meat was gone and the grain based salad were pretty much emptied. Seeing empty serving bowls puts a smile on my face. Wouldn't this site make you happy? Well anyways below, I present you a picture of my leftover saute lunch plate with a side of extra toasty toast. 

A sauteed salad is easily comparable to a warm salad. I like it. The different textures like warm cucumbers and tomatoes, it confuses and pleases your palette. Just warm up a pan and throw a few handfuls of salad in the pan and stir until the spinach wilts. This dish can be easily replicated with any salad really. Hope you will enjoy this as much as it did. Cheers!


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Tuesday, July 1, 2014

Vegan Egg-Less Spinach & Quiche (gluten-free)

It seems that I have been on a break craze for the past week or two. I recently wrote about how I am not a breakfast person, I guess I was totally wrong about myself because I have been eating tofu scrambles for a whole week. And today I have began to make vegan tofu quiche. I do admit, eating break does help curve my carbo food craving in the middle of the day. Nothing like a quiche to kick start my day today!!!!
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Ingredients 
1 box of 18 oz medium tofu
1 1/2 Table spoon tumeric powder
2 teaspoon garlic salt
1 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika

1/4 cup potato starch (not flour)

veggies
3 Large handfuls of fresh spinach
1/4 cup of fresh corn (frozen is okay too)
1/4 cup chopped onion


Directions
preheat oven to 350F

First saute the chopped onions in a pan with an oil of your choice (I used extra virgin). Saute the onions until translucent, then add in half your spinach. Saute the spinach until slightly wilt. Turn off the heat and set the pan aside.

In a blender or food processor add in your medium tofu (drained). I cut up the tofu into chunks for easy processing. Then add tumeric powder, garlic salt, black pepper, dried oregona, dried basil, and paprika. Blend everything together until very smooth. If the quiche batter doesn't seem eggy yellow enough, blend in a bit more tumeric powder until you have reached a nice eggy yellow color.

Pour out your quiche batter into a large bowl and stir in the potato starch. Next stir in the sauteed onion and spinach, along with the non-sauteed spinach, and corn.

Now taking your favorite quiche baking dish, slightly oil the sides and sprinkle it with corn meal and pour in your vegan quiche batter. Make sure you evenly spread out the batter. Place your vegan quiche into the oven. Bake for 30-35 minutes. Rotate the quiche around once half ways during baking to unsure even baking. 

When the vegan quiche is done baking, allow the it to cool down and rest for at least 10 minutes before serving. 

Enjoy!!!!






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Friday, June 27, 2014

Simple Vegan Breakfast Tofu Scramble



When it comes to breakfast, I usually skip it. For one I am not hungry in the mornings, but I have also noticed that on the days that I eat a small breakfast, I tend to not eat as much during the day. You know like getting those cravings in the middle of the day because you are so hungry you can simply eat anything in front of you. 
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So lately, I had time to squeeze in a hearty yet light vegan breakfast into my daily routine. Below a breakfast that I find easy. It consist of toast (i like it extra toasted), sauteed peppers and your normal vegan tofu scramble recipe.



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