Sourdough Loaf (Gluten-Free)

I am completely obsessed with this bread. 

But before I wax poetic about the utter loveliness of this loaf, I have to warn you that this is not a typical San Francisco sourdough. First of all, it’s gluten-free. Second of all, it’s incredibly dense — more like the malty bricks of rye that you’ll find in Scandinavian countries. Lastly, it’s flecked with seeds for color and crunch.

But if you are down for a naturally fermented, whole grain, earthy and deliciously dense (and moist) loaf of bread, this is a winner. The key to this bread is whole buckwheat groats, which bind into a beautiful batter when soaked and blended, allowing the bread to be naturally gluten-free. This is the exact same technique I like to use for pancakes and waffles. But I can’t take credit for  transferring the concept to bread; it came straight out of The Gefilte Manifesto. 

This recipe is quite flexible. You can swap out half of the buckwheat for another grain; use agave or barley malt in place of the maple syrup; omit the seeds or swap in another goodie. The only essential components are buckwheat, water and time.

I love this bread best sliced as thick as pound cake, toasted, with a heavy handed smear or nut butter or jam. This is my holiday present to you. Enjoy!

Love and Happy Holidays,

 

 

Sourdough Loaf (Gluten-Free)
  • 2 1/2 cups raw buckwheat groats
  • 1 cup water
  • 1 teaspoon sea salt
  • 2 tablespoons maple syrup
  • 2 tablespoons golden flax seeds, raw(optional)
  • 2 tablespoons pumpkin seeds, raw (optional)
  1. Pour your raw buckwheat groats into a bowl and cover with water. Allow to soak 8-12 hours, or overnight.
  2. After you buckwheat has soaked, drain it and rinse with fresh water. Transfer the buckwheat to the blender and add 1 cup of water. Blend until totally smooth.
  3. Transfer the batter to a sterile bowl. Cover with a clean cloth and allow to ferment for 24 hours. This will allow the dough to rise. It also has the added health benefit of introducing beneficial bacteria to the mix and pre-digesting your food!
  4. After 24 hours, the batter should be bubbling, having increased in volume and smell pleasantly sour. Stir in the salt, maple syrup, and 1 tablespoon each of the flax and pumpkin seeds.
  5. Preheat your oven to 350 degrees and heavily grease a large loaf pan.
  6. Transfer the batter to the loaf pan. Sprinkle over the remaining seeds. Bake for 1 hour, or until a toothpick inserted comes out clean.
  7. Allow to cool completely before removing from the pan and slicing (this is by far the hardest part of making the bread, but makes all the difference).

Notes

For a seed allergy, omit the seeds.

For a whole-foods, plant-based approach, omit the maple syrup and blend in 2 pitted dates.

http://www.theinclusivevegan.com/sourdough-loaf-gluten-free/

Homemade Cashew Yogurt

Yogurt was one of my go-to foods before I became vegan. I can remember swirling brown rice syrup into cream-top yogurt for a snack when I was little; when I was in college, I always had a tub of yogurt in the fridge to top with berries and nuts for breakfast or a substantial snack.

Finding non-dairy yogurts that do not have creepy additives, gums and stabilizers can be a challenge. Those that I have found tend to be coconut based (and thus taste of coconut) and cost a fortune.

So I decided to make my own out of soaked cashews and it’s totally amazing! Rich and creamy and tangy, it would be perfect with a swirl of sweetness from jam or maple. It does take 24 hours to culture, but takes only minutes of effort.

There are a few important things to keep in mind when making this yogurt. First, you absolutely must soak raw cashews. Soaking softens the cashews and allows them to blend up into a seamless cream. Soaking also gets rid of phytic acid and makes the nuts easier to digest, so that’s a bonus! Second, you must use non-chlorinated water, since chlorine can kill the probiotics that will culture your yogurt. Third, if you want a thicker, Greek style yogurt, you should reduce the water, add a tablespoon of melted coconut oil, or add a thickener like agar agar. Lastly, if you want to use your yogurt for savory applications, leave out the date and swap in a teaspoon of agave nectar (the sugar will help it culture, but should have a minimal impact on flavor).

This recipe will be a hit with your friends who are gluten-free or following a raw foods OR whole food plant-based OR paleo diet!

Love and yogurt,

 

 

Homemade Cashew Yogurt

Yield: 1 cup yogurt

  • 1 cup raw cashews, soaked overnight and drained
  • juice of 1/2 lemon
  • 1 date, pitted
  • pinch of sea salt
  • 3/4 cup filtered water
  • 2 probiotic capsules, OR 100 Billion Probiotic Cultures OR 1 tablespoon live, active non-dairy yogurt
  1. In a blender, combine cashews, lemon, date, salt and water until totally smooth.
  2. Transfer the blend to a clean, glass jar. Using a non-metal spoon, stir in your probiotics or live, active yogurt.
  3. Cover the jar with cheesecloth, a clean towel, or a paper towel and secure with a rubber band. Allow to culture in a warm spot for 24 hours.
  4. After the yogurt has cultured, transfer to the refrigerator. Keeps for 3 days.
http://www.theinclusivevegan.com/homemade-cashew-yogurt/

Hannah Yam Focaccia

It’s nearly Thanksgiving! And I’m going to highly suggest you make this bread to share with everyone you are grateful for. It is such a simple, beautiful dough that yields the most incredible, soft, moist, fluffy focaccia.

The inspiration for this dough actually came while I was making Yukon Gold Cinnamon Rolls for Octuberfest. I needed a use for Hannah Yam , and given the fluffy perfection of the cinnamon roll dough, I figured I could do a few simple savory swaps and have an entirely new recipe.

It totally worked!

Hannah Yams are gorgeous, white sweet potatoes with a purple skin and mild taste. If you can’t find them or don’t want to put the effort into sourcing them, you could easily use a common yellow potato. It is rare that I bake with white flour, but I think this recipe really requires it for lightness. This one is not a gluten-free, so if you have guests with gluten sensitivity at your table, take a few extra potatoes and roast them up to offer as an alternative.

Happy Thanksgiving!

 

 

Hannah Yam Foccacia
  • 1 cup mashed Hannah yams
  • 1 cup non-dairy milk
  • 2 tablespoons vegan cane sugar
  • 3/4 cup olive oil, divided
  • 1/2 teaspoon fine salt
  • 2 1/4 teaspoons dry active yeast
  • 1/4 cup warm water
  • 5 cups flour, plus extra for rolling
  • 2-3 tablespoons fresh rosemary, minced
  • Flaky salt, for sprinkling
  1. In a blender, combine mashed potatoes, non-dairy milk, 1 tablespoon of sugar, olive oil and salt.
  2. In a large bowl, combine remaining cane sugar with yeast and warm water. Allow to proof for 10 minutes. You'll know it's ready to go when it's bubbling and frothy.
  3. Add flour and potato mixture to the bowl that contains the yeast. If using a stand mixer, use your dough hook to knead for 3-5 minutes. If mixing by hand, mix together until a dough begins to form, transfer to a clean, floured surface and knead until an elastic dough begins to form.
  4. Set the dough aside to rise for 1 hour.
  5. When the dough has doubled in size, punch it down. Flour a clean surface and roll the dough out until it is approximately the size of a standard baking tray.
  6. Transfer the dough to a standard baking tray lined with baking paper. Allow to rise for another 20-30 minutes. Preheat oven to 375 degrees.
  7. Using your fingers, create dimples in the dough be pressing firmly to form an indentation. Drizzle over with olive oil and sprinkle over rosemary and flaky salt.
  8. Bake for 30-35 minutes, or until golden brown and cooked through.
http://www.theinclusivevegan.com/hannah-yam-focaccia/

Sweet Potato Lasagna

Have you ever used a vegetable as a noodle? I’ve seen so many recipes floating around the web for zucchini noodles and spiralized vegetables lately, and with our annual Octuberfest party around the corner, I was inspired to experiment with sweet potato pasta.

Lasagna means layered, so in the most literal sense of the word, this is indeed a lasagna. But don’t expect any cheese, meat, tomatoes or grains; this casserole uses thinly sliced sweet potatoes as noodles, a savory white bean bechamel (thank you to My New Roots for the inspiration there!), a pumpkin herb sauce, and fresh greens.

The resulting lasagna is a harvest celebration, full of autumn flavors and comforting carbohydrates. This would be a great Thanksgiving side dish, but it also makes a cozy dinner for four (or, if you have appetites like me and Eric, for two).

Main or side, this is definitely the sort of dish you want to share with friends. It’s naturally gluten-free, and I’ve included a paleo-friendly modification in the notes below. Enjoy!

Love and Potato Pasta, 

 

 

Sweet Potato Lasagna

Yield: 4 servings

  • 1.5-2 pounds sweet potato
  • 1/4 cup refined coconut oil, melted and divided
  • 1 small onion, minced
  • 2 cloves garlic, minced and divided
  • 1 teaspoon dried thyme
  • 1 cup white wine
  • 1 15 ounce can pumpkin puree
  • 1 15 ounce can white beans, rinsed and drained
  • 1 lemon, juiced
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon white miso (optional)
  • 1/4 cup water
  • 5 cups raw greens (I like a combination of spinach and basil)
  1. Preheat oven to 400 degrees.
  2. For the noodles:
  3. Slice sweet potato as thinly as possible, into round "noodles." Set aside.
  4. For the pumpkin sauce:
  5. In a small sauce pan, heat 1 tablespoon of oil over medium heat. Add the onion and saute until the edges begin to caramelize, about 5 minutes. Add 1 clove of garlic and thyme; stir for 1 minute. Deglaze with white wine and allow to simmer until reduced by 1/3. Add the pumpkin puree and stir through until the sauce has an even consistency. Taste for salt and pepper. Set aside.
  6. For the white bean bechamel:
  7. In a blender, combine 3 tablespoons refined coconut oil, white beans, lemon juice, nutritional yeast, nutmeg and water until creamy. Season with salt and pepper.
  8. To assemble:
  9. Grease an 8x8 casserole dish. Add a layer of sweet potato to the bottom. Add half the greens on top, followed by half the pumpkin sauce and half the white bean bechamel. Repeat: sweet potato, greens, pumpkin, white beans.
  10. Bake for 1 hour, or until the sweet potato is soft.
  11. Allow to cool slightly before serving.

Notes

For a paleo-friendly or SCD-friendly recipe, replace the white beans with 2 cups of cashews, soaked overnight and drained.

For a soy-free recipe, omit the miso.

http://www.theinclusivevegan.com/sweet-potato-lasagna/

Roasted Red Pepper Dip

When I’m the only vegan at a potluck (which is nearly always), I feel a responsibility to represent my cuisine well. It’s certainly not a burden; I take enormous pleasure in cooking for those I love. But for as long as I’ve been vegetarian of vegan (almost 18 years), I’ve heard things like:

You must only eat rabbit food. 

Isn’t is bland?

Don’t you get bored? 

I really believe with all my heart that choosing plant-based food over animal products has the ability to mitigate problems like climate change, soil degradation and animal suffering. And it’s good for our bodies, too. But I’ve never found it a successful strategy to talk about these things. The most persuasive way I’ve found to represent the joy and abundance of a vegan way of life is through sharing amazing food that is as far away from boring and bland as possible. That’s how you can open minds and start dialogues.

This salmon colored spread has never failed to blow people away. It takes less than 10 minutes to whip up and is great for paleo, gluten-free and whole foods plant based friends. It has become my go-to potluck dish and I hope you’ll bring it to your next party.

Love and Potluck Revolutions,

 

 

Roasted Red Pepper Dip
  • 1 12 ounce jar roasted red peppers, drained
  • 1/2 cup nutritional yeast
  • 1 cup raw walnuts
  • 1 cup raw cashews
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • Black pepper, to taste
  1. Add all ingredients to a food processor or high speed blender. Blend until totally smooth.

Notes

For a nut-free version, replace the walnuts and cashews with sunflower seeds.

http://www.theinclusivevegan.com/roasted-red-pepper-dip/

Cream of Celery Soup

“Leave the dishes

Let the celery rot in the bottom drawer of the refrigerator

and an earthen scum harden on the kitchen floor.”

-Louise Erdrich, Advice to Myself 

At my old grocery store in Cambridge, I was able to buy celery by the stalk. I absolutely loved this, since I usually only needed a stalk or two for a soup or risotto. And despite Louise Erdrich’s advice, I hated having a huge head of celery in the bottom drawer.

But that was the situation I found myself in the other week (my current local grocery store only buys gargantuan heads of the vegetable). Celery gives a lovely note to soups, but I rarely give it the spotlight. I thought I’d give it a try and was delightfully surprised.

This soup uses an entire head of celery and is exactly what you’ll want to try the next time you are on the verge of a Louise Erdrich moment.  Raw cashews and cooked potato to add richness and body. It is flavored with onions, garlic, and dill.

Love and Celery,

 

 

P.S. Did you know you can regrow celery? This method really works! We now have little celery stalks growing on our windowsill (which will come in handy, since most of the time you really do only want one stalk).

Cream of Celery Soup

Yield: 6 servings

  • 1 leek, cleaned and chopped
  • 3-4 cloves garlic, peeled and minced
  • 1/4 cup refined coconut oil
  • 2 tablespoons dried dill
  • 1 head celery, chopped
  • 1 large, waxy potato, chopped
  • 3-4 cups water
  • 1 cup raw cashews, soaked
  • salt and pepper, to taste
  1. In a soup pot, add leek, garlic and oil over medium heat. Cook until the leeks become soft.
  2. Add the dill and celery and stir occasionally until everything is cooked through.
  3. Add the potato and water and bring to a boil. Reduce to a simmer and cook until the potato is soft, about 12 minutes.
  4. In a blender, add the cashews and a bit of the cooking liquid to form a cream. Transfer the remainder of the cooked ingredients to the blender and blend until smooth.
  5. Add salt and pepper, to taste.
http://www.theinclusivevegan.com/cream-celery-soup/

 

Apple Cider Donuts

“I have a baking challenge for you, though I may be rudely assuming you haven’t conquered it yet. I would love a gluten free recreation of my childhood favorite: apple cider donut.”

I love a good baking challenge and I absolutely loved receiving this message from my friend, Molly. I went straight to Whole Foods for a bag of gluten free flour (Bob’s Red Mill brand) and a jug of apple cider.

The first batch of donuts were awful. According to Eric they were “among the worst things you’ve ever made. There is really nothing redeeming about them.” They were dry, crumbling, and had a weird bean flavor. The second batch were somehow just as bad as the first, though I’d doubled the sugar and oil content.

For the third batch, I did some research. Babycakes is a well known and well loved gluten-free bakery in New York City. The owner, Erin McKenna, has authored a few cookbooks on vegan and gluten-free baking. My local library had a copy of “Babycakes Covers the Classics” on the shelves with a picture of a donut on the cover! Their donut recipes called for xanthan gum, which I decided to omit. And none of their recipes included any apple cider. But I stuck to their ratio of flour, sugar and fat and soon enough, we had delicious, gluten-free cider donuts resting on the counter.

Molly, I hope you enjoy!

Love and Donut Determination,

 

 

Apple Cider Donuts

Yield: 18 donuts

  • 1 cup vegan cane sugar
  • 1 1/2 + 1/3 cup Bob's Red Mill Gluten-Free All Purpose Flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon baking soda
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon ground loves
  • 3/4 cup apple cider
  • 1/3 cup refined coconut oil
  • 6 tablespoons applesauce
  • 1 teaspoon vanilla extract
  • Cinnamon sugar:
  • 3 tablespoons vegan cane sugar
  • 1 teaspoon ground cinnamon
  1. Preheat your oven to 325.
  2. In a large mixing bowl, stir together sugar, flour, baking powder, baking soda and spices.
  3. In a small saucepan, heat apple cider and coconut oil until the coconut oil is melted and the liquid just begins to simmer.
  4. Add the hot liquid to the dry mixture. Add the applesauce and vanilla. Stir to combine.
  5. Heavily grease a non-stick donut pan. Pour or pipe the batter into the molds. Bake for 12-13 minutes, until barely golden.
  6. Remove the pans from the oven and allow the donuts to cool for 5 minutes. Do not skip this step!
  7. While the donuts are resting, mix together the sugar and cinnamon to make cinnamon sugar.
  8. Carefully remove the donuts from their mold. Coat generously in cinnamon sugar. I find it best to place the sugar in a shallow bowl, place the donut on top and give a gentle shake to the dish.

Notes

You can also bake these off in mini-muffin trays. One recipe will yield about 36 mini muffins.

http://www.theinclusivevegan.com/apple-cider-donuts/

Spinach and Artichoke Dip

When you think spinach and artichoke dip, you most likely imagine something warm and gooey, bubbling to the brim with cheese and mayonnaise. While that style of cooking has it’s place, this is a totally different kind of dip.

Think of this as a much more interesting version of hummus. It is cool, tangy and bright with a beautiful green hue from raw spinach. It goes perfectly with cold crudites or warm, toasted bread, or slathered on a sandwich.

This is an incredibly easy and impressive spread to have on hand as the more languid summer days become distant memory and the weather works to figure out how soon to cool off. This dip is good with warm or cool accompaniments and takes a mere 5 minutes to throw together (if you soak your cashews, that does extend the total time, but adds a mere few seconds of effort).

Love and Dips,

 

 

Spinach and Artichoke Dip
  • 6 ounce jar marinated artichoke hearts
  • 1 cup cashews, soaked overnight and drained
  • 1/4 cup nutritional yeast flakes
  • 1 cup spinach, raw
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 clove garlic
  • sea salt and black pepper, to taste
  1. Drain the artichoke hearts, reserving the liquid.
  2. In a food processor, combine all ingredients until a smooth paste forms. If you need a little extra liquid to thin it out, use some extra olive oil or the artichoke juice.
http://www.theinclusivevegan.com/spinach-artichoke-dip/

 

Frozen Chocolate Peanut Butter Pie

This pie has a secret ingredient. And I do mean secret. I made this for my boss’ birthday party and didn’t tell her that what made this pie so creamy was…tofu.

Before you get grossed out, believe me when I say you would never guess that there is tofu in this pie. Tofu is actually quite bland and will take on the flavor of whatever you pair with it. In this case, tofu is blended with copious amounts of peanut butter and maple syrup to create a sweet and creamy peanut pudding. The crust is made out of crushed peanuts and pulsed oats and would make a very good shortbread on it’s own. It’s topped with a thick layer of chocolate ganache and a sprinkling of toasted peanuts and sea salt.

Think of this as a giant peanut butter cup. Try it out on a crowd- just make sure to keep your secret to yourself until everyone is finished.

Love and pie secrets,

 

 

Frozen Chocolate Peanut Butter Pie

Adapted from The Minimalist Baker

  • For the crust:
  • 3/4 cup dry roasted peanuts
  • 1/4 cup refined coconut oil
  • 3 tablespoons maple syrup
  • 1 1/2 cups rolled oats
  • 1/2 teaspoon vanilla extract or powder
  • pinch of sea salt
  • For the filling:
  • 12 ounces silken tofu
  • 1 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1 can full fat coconut milk, chilled
  • For the topping:
  • 1 cup chocolate chips
  • 1/3 cup non-dairy milk
  • 1/4 cup dry roasted peanuts
  • sea salt
  1. For the crust: In a food processor, pulse together all ingredients until the dough starts to come together into a ball or holds together when pressed.
  2. Pour the dough into a 9 inch pie tin and press the dough to form a crust. Be sure to pay special attention to the edges.
  3. Bake at 350 for for 12 minutes, or until golden brown.
  4. Set aside to cool.
  5. For the filling: Combine tofu, peanut butter and maple syrup in a blender or food processor until totally smooth.
  6. Scrape the solid coconut milk from the top of the can, leaving any liquid behind. Add the coconut cream to the peanut butter mixture and blend until smooth.
  7. Pour the filling into the cooled crust and allow to chill for 1 hour.
  8. To finish: Melt the chocolate chips and non-dairy milk together over a double boiler or in the microwave and whisk until you have a smooth liquid.
  9. Pour the chocolate over the crust, spreading with a spatula for even distribution.
  10. Sprinkle over peanut and sea salt.
  11. Wrap in plastic wrap and freeze until ready to serve.

Notes

For a peanut allergy, replace the peanuts and peanut butter with any nut or seed (sunflower seeds, hazelnuts, almonds, etc.)

For a gluten-free pie, be sure to use certified gluten-free rolled oats.

http://www.theinclusivevegan.com/frozen-chocolate-peanut-butter-pie/

Wild Blueberry and Rosemary Sorbet

Did you know you can make creamy sorbet using applesauce as a base? It’s true!

There are lots of recipes on the internet for banana soft serve- essentially blending up frozen bananas until they reach the texture of ice cream. If you haven’t tried this out yet, definitely give it a whirl. This method totally works because bananas are both sweet and starchy. Apples don’t have starch but they do have a fiber called pectin, which acts as a thickener. They also have a much more neutral flavor, making applesauce a great base for any fruit flavored sorbet.

You may not think to pair blueberry and rosemary together, but it’s a fantastic combination. You can, however, think of this recipe as a blueprint. You could swap the rosemary for lavender (another great combo) or omit the herbs altogether. If you’re not a fan of blueberries, try raspberries or cherries.

Love and sorbet,

 

 

Wild Blueberry and Rosemary Sorbet
  • 2 cups applesauce
  • 16 ounces wild blueberries, frozen
  • 1/4 cup honey or other liquid sweetener
  • 3/4 cup coconut sugar or granulated cane sugar
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  1. Blend all ingredients in a blender until totally smooth. Since you've used frozen blueberries, the base is already chilled and ready to churn in your ice cream maker as soon as you are!
http://www.theinclusivevegan.com/wild-blueberry-rosemary-sorbet/