All posts tagged Gluten-Free
Knock Off Butterfinger Cupcakes
On February 1, 2012
In Baked Goods, Cakes, Chocolate, Cupcakes, Desserts, Gluten-Free
With 29 Comments
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‘Great Gluten Free Vegan Eats’–3 teaser recipes!
On January 11, 2012
In Dinner, Gluten-Free, Great Gluten Free Vegan Eats, Salads, Soups
With 38 Comments
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Today I am excited to share with you guys something very special to me… a sampling of the type of recipes as found in my first book, ‘Great Gluten Free Vegan Eats‘!
The layout (as seen below) is gorgeous (okay, maybe I’m biased, but I happen to be head over heels in love with it). The amazing folks at Fair Winds Press did a stellar job with the layout, editing, and all the other labor-intensive stuff that goes into making a cookbook look and read so wonderfully.
I seriously feel incredibly lucky to have landed my first cookbook deal with Fair Winds Press. I mean, they have put out some of my favorite books of all time like Hearty Vegan Meals for Monster Appetites by Celine Steen and Joni Marie Newman, Color Me Vegan by Colleen Patrick Goudreau, and The Healthy Voyager’s Global Kitchen by Carolyn Scott Hamilton, so I had no doubt in my mind that they would do wonders with my first book… and they exceeded my expectations.
Take a looksy and let me know what you think! Every single recipe in the book has an accompanying photograph, and the whole book is done in the hip–yet classy–design seen below. I’m so excited!
Just click on the photo (and it will appear in another window and can easily be enlarged) to get at the recipe without straining your peepers.
Resolutions (and chocolate rice pudding)
New Year, New You.
This sentiment seems to be how many people approach the 1st of each calendar year. Some of us even wait until after the 1st to talk about what we need to work on to become a better . . . fill in the blank. A few of us reject the concept entirely, constantly reminding ourselves to strive to be our best every single day.
Nog Cheesecake
On December 16, 2011
In Baked Goods, Cakes, Desserts, Gluten-Free, Non-dairy cheese, Vegan Community
With 27 Comments
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Peanut Butter Coconut Cookies
I’ve been holding onto a fierce craving for coconut as of late. I think it’s because the lovely white flakes remind me of snow… which we haven’t actually seen much of in Philly. It’s been 50-60 + degrees almost every day. With sunny skies.
Don’t get me wrong, I prefer flaked coconut snow over the real stuff any ol’ day– but there is something so magical about watching snow fall slowly against the glow of a streetlight. I am really looking forward to seeing some white stuff this year–which is a bold statement coming from a self proclaimed snow loather. They say distance makes the heart grow fonder, and since by now in Ohio I’m positive my family and I would have been pummeled by at least some atrocious freezing rain with me cursing up a storm about how we need to move to Tahiti, I guess it’s true. I think I’m really ready to brace the cold this year, armed with cute scarves and warm toasty beverages. If it ever actually gets here, that is. If not, I’ll happily play along in 60 degree temps.
Whether it’s snowy and cold or sunny and warm wherever you may be in the world, these cookies will fit the bill. Chewy and full of texture like an oatmeal cookie, these are best served completely cooled rather than warm from the oven.
Bourbon Laced Pumpkin Pie with Walnut Crumble Topping
There are few things I look forward to each year more than the month of November. With its arrival comes two of my most favorite days meant especially for eating great food and celebrating: my birthday and Thanksgiving.
I generally get a full week to stuff myself by extending the two occasions–which are usually only separated by a few days– into one massive foodfest. This Sunday, I will be celebrating my 30th year of life… and I am pretty darned thrilled about it. I’m usually a fan of birthdays, but I’m not one to want to go “all out”. But, this year is extra special for me as I have been looking forward to turning 30 since I was about 10 years old. I always thought I would have my shit pretty much together by then and would officially be an adult. Funny how your perspective on age can change when 30 smacks you right in the face. It’s not so far away anymore! Plus, I’m pretty sure I’ve officially been an adult for a while now–for a couple of years, anyways. And, as far as having everything together… ehh, I may have a little more work to do, but I’m not complaining. Life is very good and I feel super lucky to be living it. I have a great job I adore, a loving family, and amazing friends. I also have loyal readers like you that make me love what I do every single day that much more. And for all that I have, I am extra grateful.
I am starting my birthday/Thanksgiving bonanza tonight with this pumpkin pie. Bourbon makes it all the better, and I highly recommend serving it with a big dollop of sweetened whipped coconut cream. I’ll be toasting myself into the next decade of my life this evening with a hot mug of nog and a cold slice of pie.
Cheers!
Chocolate Apples!
On October 27, 2011
In Candy, Chocolate, Desserts, Gluten-Free, Vegan Community
With 22 Comments
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Super Soft Chocolate Chip Pumpkin Cookies
These lovelies are somewhere in between cookies and cakes… and some may say they even have a little muffin action going on! Not overly pumpkiny, these soft and scrumptious cookies are a perfect snack with hot chocolate on a brisk autumn night.
Roasted Red Pepper, Garlic, and Butternut Squash Soup
Do not underestimate the simplicity of this soup. Three ingredients I had waiting to be used in my kitchen, blended with vegetable broth became the ultimate autumnal soup.
- 1 red pepper, roasted (about 1 1/4 cup sliced) *
- 1 butternut squash, roasted **
- 1 entire head garlic, roasted *
- 3 cups (or more) vegetable broth
Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any.
Garnish with cashew cream and fresh thyme.
*For an easy tute on how to roast red peppers and garlic, see here.
**To roast a squash: preheat oven to 350 °F. Slice squash in half, remove seeds, rub insides with a touch of salt and/or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
