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/

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/

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/

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/

 

Spiced Carrot Juice

After every orthodontist appointment I had growing up, I would get a gift certificate to the McDonalds two doors down for a McFlurry. But what was my preferred post-dental treat of choice?  Carrot juice.  Yep, carrot juice from the crunchy, kitschy vegetarian restaurant next door.

I absolutely love carrot juice and it still feels like a special treat to me.  But juice can be expensive to buy, and I don’t really want to invest in a DIY juicer (I have neither the patience to clean it, nor the space to store it).

Then the other day, when my carrot juice craving struck, Eric suggested I just make it in the blender.   Brilliant!  This juice uses a nut-milk style method and is totally genius. Not only does it allow me to have fresh juice whenever I want, but I can customize the flavors.  To this batch I added a hunk of ginger and a dash of cardamom.  Holy of holies was this delicious.  Smooth and creamy and sweet and spicy.  And it only cost $0.89 to make.

Carrot juice for the win!

Love and Weird Hippy Treats,

 

 

P.S. Wondering what to do with the leftover pulp?  Stay tuned!

Cardamom Carrot Juice
  • 1 lb. carrots, roughly chopped
  • 1/2 inch fresh ginger root
  • 1/4 teaspoon ground cardamom
  • 3 cups water
  1. In a blender, combine all ingredients on high until smooth (about 90 seconds in a high speed blender).
  2. Using a nut milk bag (or similar device), pour the juice through the bag over a large bowl to catch the pulp. Squeeze the bag to extract every last bit of juice.
  3. Transfer the juice to a bottle. Store in the refrigerator for 3-4 days.
http://www.theinclusivevegan.com/spiced-carrot-juice/

Freezer Waffles

There is something about waffles that just says Sunday.   I can remember being young and going to the waffle station at Bravo’s Sunday Brunch.   Big, fluffy Belgian Waffles would be made fresh before your eyes, and you could crown them with whipped cream and drown them with juicy strawberries.

Waffles are weekend food, because when else do you have the time to make them?  Let’s be honest, they’re pretty fussy and time consuming.  But if you make a giant batch on a Sunday, you can freeze your treats and simply defrost to celebrate that lazy, luxuriating weekend feeling any weekday morning.

I’m not gluten free but it’s a diet many of my loved ones are trying.  I’m doing a bit of personal cheffing for one such a friend this summer (under the false pretense of helping her out- really, I’m just entertaining myself).  I developed this recipe for her.   It’s flour free, sugar free, gluten free, nut free, whole food, and high in omega 3 fatty acids which is perfect for her needs.  They’re so simple- you just blend everything up and pour the batter directly into the waffle iron.   They’re also delicious, versatile, and can be stored for weeks in the freezer.

A quick note on waffle irons:  if possible, use cast iron.  Most waffle makers are made with Teflon, which can release neurotoxic chemicals when heated.  This is absolutely  not what I want to feed my friend!  I bought this waffle iron for less than $20.  You do have to spritz it with oil, but I’ve had no issues with sticking and I know there is no risk of scary chemical residue.

Waffle win. 

Love and Waffles,

 

 

 

Buckwheat Freezer Waffles

Yield: 12 waffles

  • 2 1/4 cup buckwheat groats
  • 2 bananas
  • 1 can full fat coconut milk
  • 1/2 cup chia seeds
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • oil, for greasing
  1. Soak the buckwheat groats in 5 cups of water overnight.
  2. The next morning, drain your groats and rinse until the water runs clear.
  3. Add soaked buckwheat and all remaining ingredients to the blender.
  4. Blend until totally smooth.
  5. Cook the waffles according to your waffle maker's instructions. For my cast iron pan, I heat the pan over medium heat for about 3-4 minutes. I generously oil both sides of the pan by brushing a neutral oil over the surface with a pastry brush. I cook the waffle on the first side for 2 1/2 minutes, flip it, and cook for an additional 2 minutes.
  6. Top with your favorite toppings. I like chocolate chips, fresh berries, and pumpkin seeds.
http://www.theinclusivevegan.com/freezer-waffles/

 

Cardamom and Cacao Nib Chocolate

You know that intoxicating aroma of chocolate that wafts through your house when you make a batch of chocolate chip cookies?  Ever noticed that you don’t get that same heady perfume when you open a jar of cocoa powder?  That’s because the wonderful chocolate aroma we all know and love comes from cocoa butter, the fat from the cocoa bean.  It is a special ingredient that is great for homemade foot creams and even better for homemade chocolate.

But if you’re going to go through the trouble of making your own chocolate, why would you punctuate that gorgeous scent with cardamom? First of all,  it is super easy to make your own chocolate.  No special equipment is required and I guarantee you can whip it up in less time than it would take to go the store and buy a bar.

Although this is not a classical combination, the results of combining these two flavors are incredible.  Cardamom is a gorgeous, cooling spice that has an almost citrusy flavor.  It adds lightness and surprise to the chocolate.  It adds that special extra layer that makes people ask “what is in these?”

It also has some incredible health benefits.  Cardamom is not only delicious, but acts as an antioxidant and anti-inflammatory compound in the body.  And the other ingredients contribute essential nutrients, too.  Cacoa is one of the best food based sources of magnesium, and contains some zinc and selenium.  Cacao nibs have all that plus crunch.  Coconut oil is a heat stable fat that reduces oxidative stress in the body.  And maple syrup is a vegan-friendly sweetener with a yummy smoky flavor and manganese, an enzyme activator that helps your body synthesize cholesterol.

So is chocolate a health food?  No.  It’s a special treat.  But it’s definitely healthier (and more fun) to make it at home.   Not only can you switch up the flavors (in case cardamom is totally not your thing) but you also avoid unnecessary refined sugars and emulsifiers like soy lecithin.  So don’t hesitate to order some cocoa butter from Amazon and get cooking!

Love and Chocolate,

 

 

Cardamom and Cacao Nib Chocolate
  • 2 tablespoons coconut oil, virgin or refined
  • 2 tablespoons coconut butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup cacao powder
  • pinch sea salt
  • 1/8 teaspoon ground cardamom
  • 1 tablespoon cacao nibs
  1. In a double boiler, melt coconut oil and cocoa butter until liquid. This can also be done in a microwave. Transfer to a bowl.
  2. Whisk in maple syrup, vanilla, cacao powder, sea salt and ground cardamom until completely smooth.
  3. The chocolate can now be molded into any form you prefer. I like filling mini muffin cups nearly full, but you could use any candy mold. Sprinkle cacao nibs over for crunch.
http://www.theinclusivevegan.com/cardamom-cacao-nib-chocolate/