Tag Archives | Gluten-Free

Pesach 2014– What to make!

Pesach is quickly approaching!

Here are five tasty look­ing recipes that I am excited to make for Passover this year. Whether you are hav­ing a fully vegan seder (kudos to you if you are!!!!!) or are bring­ing a dish to a large gath­er­ing, you want to impress. These recipes might just do the trick. Let me know which ones are your favourites!

1. The Best Shred­ded Kale Salad. This is EXTREMELY tasty. I’ve made this for lunch quite a few times and I can never just eat one bowl. So you might want to dou­ble the recipe. It’s that good.

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2. Per­haps this Por­to­bello, Spinach, and Potato Matzo Mina with Basil Wal­nut Pesto and a Cashew Béchamel Sauce will float your boat.

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 3. Or how about a sim­ple, gorgeous-looking, Roasted Beet Salad with Mint.

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4. These Vegan and Gluten-Free Stuffed Pota­toes are a nice addi­tion to any seder meal.

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5.  Of course, a clas­sic Vegan Matzo Ball Soup with Spring Veg­eta­bles is a great starter.

VLUU L200  / Samsung L200

 

 

Gutt Yon­tiff!

Oy Vegan!

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HALL-OY-WEEN Choco-Ghoulie Bars!!!

Just arrived back in Toronto for one of my favourite times of year…

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That’s right. We LOVE Hal­loween here at Oy Vegan!

But if too much candy is giv­ing you a belly-ache, here is a super tasty and healthy treat that is incred­i­bly easy to make, gluten-free, and raw!

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Intro­duc­ing Choco-Ghoulie Bars!

Ingre­di­ents

• 1/2 cup raw buckwheat

• 1/2 cup-3/4 cup of walnuts

• 15 (some­times more) Med­jool dates, pit­ted and chopped

• 1/4 cup of raw cocao powder

• 1/2 –1 tea­spoon of salt

• Vegan choco­late chips

Instruc­tions:

1. Place buck­wheat in a food proces­sor and pulse so that some of it breaks down into a flour-like sub­stance. Don’t fully blend as you want to some whole, crunchy buck­wheat in these bars!

2. Add wal­nuts, dates, and salt and pulse until the mix­ture is com­bined. Take a spoon and spoon some of the mix­ture into your hands. If the mix­ture sticks together then it is ready. If it is still crumbly, add more dates as needed and pulse. The dates are the ‘glue’ so to speak so some­times more are needed to make this bar stick together.

3. Add the raw cocoa pow­der and pulse to com­bine ingre­di­ents once again.

4. Cover a square cake pan with plas­tic wrap or parch­ment paper. No need to do this if your pan is non-stick. Pour mix­ture out of food proces­sor into the pan and press down. Press down on all the mix­ture and con­tinue to really pack it into the bot­tom of the pan. Do this for about 5 minutes.

5. Chill in the refrig­er­a­tor for at least an hour before cut­ting into bars and serving.

6. For a non-raw twist, melt some of your favourite vegan choco­late chips in a dou­ble boiler or in the microwave and driz­zle over top before chill­ing in the fridge.

7. Enjoy your sin­fully healthy and tasty Choco-Ghoulie bars!

Eat these bars for a speedy break­fast on-the-go or a quick snack after work­ing out. They’re also great on all hallow’s eve!

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How­ever, if  your sweet tooth is outta con­trol, never fear! Veg­News has a com­pre­hen­sive list of  Vegan Hal­loween candy so you can sat­isfy your desire.

Also, since it’s fall, why not try out a new vegan pump­kin pie recipe? We tried Chloe Coscarelli’s recipe from her new book Chloe’s Vegan Desserts. A very tasty result indeed!

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Oy Vegan’s attempt at Chef Chloe’s Pump­kin Pie. Isn’t it purdy?

Wish­ing every­one a safe and spooky HALL-OY-WEEN!!!

Oy Vegan!

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Banana Oat Muffins

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These are great grab on the go snack and there is NO SUGAR what­so­ever!  They are also lovely with a cup of tea. These can be made gluten free if you use gluten free Oats. (Added note: These muffins are not the sweet­est. If you desire a sweeter muf­fin, add a few table­spoons of maple syrup to your wet ingredients.)

Banana Oat­meal Muffins 

(Adapted from source)

Makes 12 muffins

Ingre­di­ents:

• 1 cup rolled oats

• 1 cup oat flour (grind reg­u­lar oats in a food proces­sor to make this)

• 1 tea­spoon bak­ing powder

• 1/4 tea­spoon sea salt

• 1/2 tea­spoon cinnamon

• 1/4 tea­spoon nutmeg

• 1 cup pureed over­ripe banana ( 2 large bananas)

• 1 tea­spoon vanilla extract

• 1 tea­spoon apple cider vinegar

• 1/4 cup of orange or apple juice

• 2 table­spoons vegan choco­late chips (optional)

Instruc­tions:

1. Heat oven to 350 degrees F

2. Mix all the dry ingre­di­ents together in a bowl.

3. Blend banana in a food proces­sor until smooth.

4. Mix banana, and the rest of the wet ingre­di­ents together in a sep­a­rate bowl.

5. Add wet mix­ture to dry mix­ture and com­bine. Fold in choco­late chips if using.

6. Fill muf­fin tins 2/3 of the way full. Bake for 15 min­utes or until golden brown and a tooth­pick inserted comes out dry.

Enjoy!

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