Vegan Carrot Bundt Cake

I arrived home from weeks of travel to discover a family-sized bag of baby carrots languishing away in the back of my refrigerator.

There was absolutely no way I would be able to eat all the carrots before they met an untimely demise. (The tragedy!) I follow a very strict “no vegetable left behind” program in my kitchen. There was no way I was going to let these poor, innocent baby carrots go to waste. The time had come for a cake. Not being a fan of overly sweet desserts, I shied away from the typical carrot cake progression in favor of an ice-less bundt cake. Just the right amount of sweetness, for my taste, but feel free to top with a powdered sugar glaze is that is more your cup of tea.

Vegan Carrot Bundt Cake

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 1 cup Sorghum Flour
  • 1 cup Tapioca Starch
  • 3/4 cup Chestnut Flour (1/2 cup for high altitude baking)
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Xanthum Gum
  • 1 Tblsp Cinnamon
  • 1/2 tsp Cloves
  • 1 cup Turbinado Sugar
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Organic, Non-GMO Canola Oil
  • 1/4 cup Earth Balance Coconut Spread, melted
  • 3 Tblsp Flax Seed Meal combined with 9 Tblsp Warm Water, let stand 10 minutes before using (= 3 large eggs)
  • 1 2/3 cup Unsweetened, Light Coconut Milk
  • 3 cups Grated Carrots

Directions:

  1. Preheat the oven to 350 degrees F. (375 for high altitude baking)
  2. In a large bowl, whisk together dry ingredients until combined.
  3. In a separate bowl, whisk together the cinnamon, cloves, sugars, oils, flax eggs, and coconut milk until smooth.
  4. Add the wet ingredients to the dry and stir until combined.
  5. Gently fold in the grated carrots until evenly incorporated.
  6. Pour the batter into a greased and floured bundt cake pan.
  7. Smooth the batter with a spatula and place in 350 degree oven.
  8. Bake 45-55 minutes, until done.
  9. Cool 10 minutes in the pan before turning onto a cooling rack.
  10. Cool completely before serving.

Protein Pancakes with Roasted Berries

A new job title always means no time in the kitchen.

Thankfully, this weekend involves no plans other than cleaning my disaster of a house and playing in my sadly neglected kitchen! To kick the weekend off on a healthy foot, here is a recipe for Protein Pancakes topped with Sugar-Free Roasted Berries! Start with my basic protein pancake recipe, found here, and top with warm roasted berries. Happy Saturday!

Sugar-Free Oven Roasted Berries

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 3 Strawberries, sliced into thirds
  • 2 Tbsp Blueberries
  • 4 drops Vanilla Creme Liquid Stevia

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Place the berries and stevia in a small, oven-safe glass bowl and toss gently to combine.
  3. Roast 10-15 minutes until berries are soft and their juices are bubbling.

Maple Pumpkin Cornbread

So…. I made a new recipe. It looked and tasted delicious. It tasted so delicious, in fact, that GF Guy and I ate it all before I got around to taking a picture…. (insert hashtag #foodbloggerproblems)

image source

I debated posting the recipe or not, since there is no picture. In the end, I decided to risk it and use a stock photo (giving proper credit, or course). Hopefully you will all forgive the oversight once you taste it.

This cornbread recipe could almost be called a corn-cake. Sweet and airy, this moist cake tastes like a fall version of Boston Market’s cornbread, only gluten-free and dairy-free! I ate some with pumpkin chili and another piece for dessert topped with a little pumpkin puree!

Maple Pumpkin Cornbread

(Gluten-Free, Dairy-Free)

image source

Ingredients:

  • 2 large Eggs, beaten
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Sugar
  • 1/3 cup pure Maple Syrup
  • 1 tsp Cinnamon
  • 1/2 cup Water (2/3 cup if baking at a high altitude)
  • 1 cup Pumpkin Puree
  • 1 cup Cornmeal
  • 1/4 cup Sorghum Flour
  • 1/4 cup Tapioca Starch
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Xanthum Gum

Directions:

  1. Preheat your oven to 350 degrees F. (375 degrees F if baking at a high altitude)
  2. In a large bowl, beat together the eggs, oil, sugar, maple syrup, cinnamon, water, and pumpkin puree until smooth.
  3. Add the remaining ingredients and stir until just combined.
  4. Pour batter into an oiled 8×8 baking pan.
  5. Bake 35-45 minutes, until a knife inserted near the center comes out clean.
  6. Cool completely before serving.

Homemade Taco Seasoning

GF Guy is home for the week! I am such a lucky girl!

He’s making an awkward face in this picture, but, in his defense, I did make him pose for a picture whilst trying to board the airplane.

Monday night, I asked him to run by the grocery store to pick up a few ingredients to make Pumpkin Chili. He arrived back home, an hour later (grocery shopping isn’t exactly his “thing”) slightly the worse for the wear, but with a few sacks of necessities and the requested ingredients. I began to assemble the chili only to realize that the taco seasoning mix he purchased, while gluten-free, was not dairy-free. Hmmmm…… quandary…….

Not one to be defeated by a prepackaged product, I began tossing a little of this and a little of that into a bowl. Why not try to make my own taco seasoning. I didn’t bother looking up any recipes, maybe I should have, maybe not. I just went for it. The chili was a little more “red” in color than normal, and tasted slightly different, but was still delicious.

What is your go-to taco seasoning mix? What suggestions do you have that could improve my first attempt?

 

Homemade Taco Seasoning

(Gluten-Free, Dairy-Free, Vegan)

image source

Ingredients:

  • 3 tsp Cumin
  • 2 tsp Sweet Paprika
  • 1 tsp Hot Paprika
  • 2 tsp Chili Powder
  • 2 tsp Oregano
  • 1 tsp Sugar
  • 1 tsp Sea Salt
  • 1/2 tsp Cayenne Pepper

Directions:

  1. In a small bowl, whisk together all the ingredients until well combined.

Curry Baked Chicken

This dinner has a “great personality”…..

That’s a nice way of saying that it is ugly…. But, hey! It’s the taste that really counts, and this is one deliciously ugly dinner!

Friday afternoon, I rushed home from work to pack for a weekend getaway to visit my husband in LA. Having a few vegetables that needed to be used before I left, I drew inspiration from a favorite childhood casserole to create a dish that could bake while I packed. An hour later, the smell of curry laced the air, my weekend duffle was packed, the garbage was taken out, and I ate one last delicious meal before heading to the airport.

The inspiration for this recipe calls for “no-no” ingredients like condensed cream of chicken soup, breadcrumbs, and cheddar cheese. Instead of stressing out over these ingredients and attempting to recreate them in a gluten-free, dairy-free fashion, I used other ingredients that would mimic a similar flavor profile. Tofutti vegan sour cream and nutritional yeast flakes yielded the creamy, salty, slightly cheesy flavor I was looking for. Plus, let’s be honest, curry powder makes EVERYTHING better!

Curry Baked Chicken

(Gluten Free, Dairy Free)

Ingredients:

  • 1 Boneless, Skinless Chicken Breast
  • 1 head Broccoli, chopped
  • 2 Tomatoes, chopped
  • 3 Tbsp Vegan Sour Cream (Tofutti)
  • 2 Tbsp Nutritional Yeast Flakes
  • pinch Sea Salt
  • 1/8 tsp Black Pepper
  • 1/4 tsp Lemon Juice
  • 1 1/2 tsp Curry Powder
  • 1 Tbsp Low Sodium Chicken Stock

Directions:

  1. Preheat oven to 350 degrees F. (375 degrees F if cooking at high altitude)
  2. In a small bowl, mix together the vegan sour cream, nutritional yeast, salt, pepper, lemon juice, and curry powder. Stir until well combined.
  3. Place the chicken in the center of an 8×8 baking dish. Surround the chicken with the chopped broccoli and tomatoes.
  4. Pour the sour cream mixture over the chicken and broccoli and spread to coat.
  5. Tightly cover the baking dish with aluminum foil.
  6. Bake in preheated oven for 50-60 minutes, until chicken is cooked through.

Maple Dijon Chicken

This recipe was inspired by Karina, the Gluten-Free Goddess, and her Maple Vinaigrette recipe.

I was clicking through my Google Reader when I came across her recipe featuring a mouth watering Maple Vinaigrette. Instantly, a marinade idea popped into my head, and this recipe was born.

Marinating chicken infuses it with flavor and moisture. It makes me wonder why I don’t marinate chicken more often. Probably because I rarely think that far in advance…..

But seriously, plan a little bit ahead and make this recipe for your loved ones, or just as a special treat for yourself. Enjoy!

Maple Dijon Chicken

(Gluten-Free, Dairy-Free)

Ingredients:

  • 1/4 cup Low-Sodium Chicken Broth
  • 3 Tblsp pure Maple Syrup
  • 1 Tblsp Dijon Mustard (check ingredients to make sure yours is gluten-free)
  • 1 tsp dried Thyme
  • 1 tsp dried Rosemary
  • Salt & Pepper, to taste
  • 1 Boneless, Skinless Chicken Breast

Sauce:

  • 1/4 cup Low-Sodium Chicken Broth
  • 2 Tbsp pure Maple Syrup
  • 2 tsp Dijon Mustard
  • Salt & Pepper, to taste

Directions:

  1. In a shallow dish, combine the chicken broth, syrup, mustard, thyme, rosemary, salt, & pepper. Place the chicken in the shallow dish, cover, and marinate for a minimum of 1 hour.
  2. Preheat your oven to 350 degrees F. (375 degrees F if cooking at a high altitude)
  3. Heat a skillet over medium-high heat.
  4. Sear the marinated chicken in the preheated skillet, 3 minutes per side.
  5. Place the skillet in a casserole dish and place in the preheated oven. Cook 12-15 minutes until no longer pink.
  6. Meanwhile, in a small bowl combine the sauce ingredients.
  7. Pour the sauce into the skillet used to sear the chicken and bring to a bubble. Reduce the heat to low and simmer until reduced.
  8. Pour the reduced sauce over the chicken to serve.