Vegan & Gluten Free Recipes

The next few posts will be recipes that focus on gluten free ideas.  When people have dietary modifications cooking and baking can seem overwhelming.  This feeling can take the fun out of getting in the kitchen, but as you will see, cooking and baking for a gluten free vegan lifestyle is not as hard as you may think.  Instead of reaching for the prepackaged items, take a breath, put on the trusty apron and get back to creating your own masterpieces.  Not only will you have tremendous satisfaction, but you will feel healthier too (not to mention the savings to the wallet as well!)

First up... Large salad with teriyaki tofu (teriyaki tofu recipe comes from the Peas and Thank You cookbook by Sarah Matheny)

Ingredients for tofu:
1 tub of extra firm tofu, drained and pressed & cut into 2x3 inch slabs
1/2 c. tamari
1/4 c. plus 2 Tbsp. water
2 Tbsp. mirin or seasoned rice vinegar
1 tsp. minced garlic (or 1/4 tsp. garlic powder)
2 tsp. minced ginger (or 1/2 tsp. dry ginger)
1/4 c. coconut sugar
1 Tbsp. cornstarch (or arrowroot)

Directions:
Place prepared tofu in a wide, shallow dish.  Whisk cornstarch and 2 Tbsp of water in a separate bowl and set aside. In a medium saucepan, combine all other ingredients.  Heat saucepan over med. high heat, whisking occasionally until sugars dissolve.  Once sugars have dissolved, and sauce starts to boil, add cornstarch mix, whisk and set to simmer until sauce thickens.  Remove from heat, pour 1/2 of sauce over tofu, making sure each is well coated.  Allow to marinate for at least 30 minutes.  This sauce is so good that I always double it and keep the rest in the fridge to use as dressing.  

Once marinated, preheat boiler to high, place marinated tofu on lightly sprayed cookie sheet.  Broil 6-7 minutes per side.  Should be crisp on the outside, but DO NOT BURN.  Cut into bite size pieces.

Ingredients for salad:
3 - 4 c. organic greens, rinsed and cut
1/2 c. garbanzo beans (drained and rinsed or previously prepared dried beans)
1/2 organic red bell or green pepper, chopped
2 large organic carrots, peeled and chopped
1/2 cucumber, peeled and chopped

Directions:
Combine all ingredients plus teriyaki tofu.  Add a drizzle of additional teriyaki or 1 Tbsp. of your dressing of choice.  This salad is so good!

To satisfy a sweet tooth craving, try the chocolate energy bars that I previously posted.  In case you missed it, here is the recipe again.

Raw Energy Bars

Ingredients:
2 c. raw unsalted cashews (or almonds)
2 c. pitted dates
1/2 c. enjoy life chocolate chips

Directions:
Process cashews in food processor until finely ground, add dates and chips and process until sticky mass forms.  With spatula, scrap mix into 8x8 pan lined with parchment paper.  With another piece of parchment, push mix into pan until even.  Cover and refrigerate at least 30 minutes.  Remove and cut into 12-16 bars.  These can be placed in snack size baggies, then into large freezer bag and put in the freezer.  Take out one a day to enjoy.  How easy was this recipe?!

Next post will include comfort food recipe, breakfast recipe and a drink recipe.