Lime ‘n’ Chipotle Mac and Cheese (Gluten-free, Vegan, Nut-Free)

Recipe by Aine Davis

While my Vegan Girlfriend co-bloggers are living off of raw food and cold-pressed juices (nothing wrong with that), I’m choosing instead to indulge. It’s my 21st birthday and I’ll do what I want!

This has to be one of the best dishes I’ve ever made, and surprisingly I created it entirely from leftovers!961671_10155346804985133_2111936493_n 11081608_10155346804990133_441365893_nIngredients…

(Adapted from Daiya’s recipe)

  • 1 box gluten-free rice macaroni
  • 3 cups Daiya Cheddar Style Shreds
  • 2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup chipotle peppers in adobo sauce
  • 3 tbsp dairy-free “butter” (I used Earth Balance)
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika pepper
  • Juice from 2 Limes

Directions…

  1. Cook pasta according to instructions on package. Drain thoroughly and rinse in cold water. Set aside.
  2. Prepare the “cheese” sauce while waiting for oven to preheat to 350 F. In a small pot on medium heat, melt butter. Add pepper, nutritional yeast, paprika, lime juice and chipotle peppers. Let simmer for 3-5 minutes.
  3. Pour almond milk into pot and mix together. Add the “cheese” shreds, then let pot simmer over low heat for 3 minutes. Stir regularly to prevent sauce from burning.
  4. Combine pasta and sauce together in pot.
  5. Transfer pasta to casserole dish and top with paprika.
  6. Bake uncovered at 350F for 25 minutes. Serve immediately (with or without pizza as a side dish, your choice).

Makes approximately 4 servings.

Enjoy!

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Duqqa Navy Bean Dip (vegan, gluten-free, sugar-free, nut-free)

By Aine Davis

I wanted to make a dish that incorporates duqqa for a family dinner, but the Egyptian spice blend typically contains nuts and my cousin is allergic to them. Being the stubborn and determined person that I am, I came up with this delicious duqqa navy bean dip recipe that’s nut-free! Problem solved.

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DUQQA:

Ingredients…

  • 1/2 cup sesame seeds
  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 tbsp pink Himalayan salt
  • 1/2 tsp ground cayenne
  • Pinch of black pepper

Directions…

  1. Preheat oven to 325 F.
  2. On a lined baking sheet, toast sesame seeds for 10-12 minutes until golden in colour. Flip halfway and ensure not to overcook.
  3. Combine toasted sesame seeds, coriander seeds, cumin seeds, salt, cayenne and pepper in a food processor until fine in consistency.

Note: You’ll only need a little bit of duqqa for the dip! Store in an airtight container and add sparingly to your favourite savoury dishes.

DIP:

Ingredients…

  • 1 can of navy beans, drained and rinsed
  • 2 cloves of garlic, chopped
  • 1/2 lemon, juiced
  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 cup olive oil
  • 3 tbsp duqqa

Directions…

  1. In a food processor combine beans, 1/4 cup of olive oil, garlic, lemon juice and duqqa. Blend until smooth in texture.

TO SERVE: 

  1. Transfer dip into a large bowl.
  2. Using the back of a spoon, make a well in the middle of the dip and fill with the remaining 1/4 cup of olive oil. Garnish dip with parsley and pair with Mary’s original seed crackers.
  3. Serve and enjoy!

Holiday Recipe: “Cheese” Ball Platter (Raw, vegan, gluten-free, sugar-free)

Recipe by Aine Davis

You’re dairy-free, and your cheese cravings over Christmas are getting out of control? No problem!

Note: Be sure to prepare this dish one day in advance.

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Ingredients…

  • 1 1/2 cups raw cashews, soaked overnight
  • 1/4 cup nutritional yeast flakes
  • 1-2 lemons, juiced
  • 1 garlic clove, diced
  • 1/2 tbsp fresh rosemary, chopped
  • 1/2 tbsp fresh thyme, chopped
  • 3/4 tsp salt

Directions…

  1. Soak cashews for an hour. Drain and rinse.
  2. Place cashews in food processor and process until smooth.
  3. Add garlic, nutritional yeast, rosemary, thyme, and salt. Continue to process.
  4. Add lemon juice. The mixture should be thick and malleable. If the mixture is too wet, add more nutritional yeast.
  5. Scoop mixture out onto large piece of wax paper. With wax paper, use hands to shape mixture into a ball.
  6. Leave cheese ball in the fridge overnight to harden.
  7. Serve on large plate with additional garnish. I paired mine with Mary’s gluten-free seed crackers!

Serves 4 (appetizer-sized portions)

Thanksgiving Recipe: Gluttonous Stuffing Muffins

Post by Aine Davis

No turkey? No problem! But seriously, what kind of Thanksgiving meal would be complete without stuffing?

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Ingredients…

  • 2 loaves of gluten-free bread (check ingredients for dairy/egg)
  • 2 cups gluten-free vegetable stock
  • 4 celery stalks, diced
  • 2 medium onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 carrot, diced
  • 4 tbsp dried parsley
  • 4 tbsp poultry seasoning (vegan)
  • Salt and pepper, to taste

Directions…

  1. In advance, cut bread into 1 inch cubes and place in bowl. Let bread sit uncovered overnight to harden.
  2. Preheat oven to 350 degrees.
  3. In large saucepan, sautée onions and garlic in vegetable oil on medium heat until translucent.
  4. Add chopped celery and carrots. Cook until tender.
  5. Mix vegetable stock with bread cubes together in a large bowl until the cubes are thoroughly moist. If desired, add additional vegetable stock.
  6. Add vegetables, flax “eggs” and seasonings to bread bowl. Mix together until combined.
  7. Grease or line a standard muffin tin. Fill each cup with batter accordingly.
  8. Bake in oven for 15-20 minutes until browned. Test with toothpick.

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Makes 12 muffins.

Serve with Megan’s Chunky Mushroom Gravy!

(5)00 Kales of Summer: Creamy Dill Pickle Kale Chips

By Aine Davis

Whenever I go grocery shopping I can’t help but sneak a peek at the snack aisle and drool for a minute or two. It would be so easy to simply devour a bag of store-bought BBQ potato chips, but I know from experience that the consequences are heinous. Instead, I make a healthier version at home whenever possible! 

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What you’ll need:

  • Blender
  • Dehydrator (Alternatively, you can use this guide for oven-baked kale chips)

Ingredients:

  • 1 large head of kale
  • 1 cup raw cashews
  • 1/2 cup apple cider vinegar
  • 1/3 cup fresh dill, roughly chopped
  • 1/4 cup nutritional yeast
  • 3 cloves of garlic, finely chopped 
  • Salt and pepper to taste 

Directions:

  1. Soak cashews in water for 1-4 hours. Drain. 
  2. Rinse kale and dry as thoroughly as possible.  
  3. Devein kale. Not sure what we’re talking about? Use this method. 
  4. Roughly chop kale into bite-size pieces. 
  5. Blend cashews, vinegar, dill, nutritional yeast, garlic, salt and pepper until liquid in consistency. 
  6. Toss kale in dressing, coating as evenly as possible. 
  7. Line dehydrator with wax paper and spread kale pieces out. Be sure to avoid any overlap. 
  8. Dehydrate for roughly 6 hours at 115 degrees, or following your dehydrator’s specifications. The longer you dehydrate for, the crisper your chips will be. 

Makes 2 servings. Extra dressing can be used as a raw veggie dip. 

 

Summer Recipe: Balsamic Pesto Pasta

From contributor Aine Davis

I am madly, truly, deeply in love with Italian food. After visiting Italy a few summers ago, I haven’t been able to stop thinking about all of the rich and flavourful foods I devoured abroad.

I recently whipped up this dish for a romantic evening with my “fidanzato” and the results were to die for. Use my following recipe for a hearty dish that takes only 15 minutes to make:

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Ingredients…

  • 1 box rice pasta
  • 4 cups fresh basil
  • 1 cup fresh arugula
  • 1 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 large head of garlic (roughly 10 cloves)
  • 1 tsp salt
  • 1/2 tsp red pepper flakes

Directions 

  1. Boil water in large pot on stovetop.
  2. Place basil, olive oil, balsamic vinegar, garlic, salt, and red pepper flakes in blender or food processor. Combine until smooth.
  3. Following box’s instructions, cook pasta accordingly. Drain, then mix thoroughly with pesto.

Serve immediately on a bed of arugula. Makes 4 large portions.

Bellisimo!

Recipe: Healthy “Refried Beans”

Post by Aine Davis

If you follow us on Instagram (which you should!) then you know that we post photos of Mexican dishes on a regular basis. What can we say? Vegan girls loooove guacamole.

After spending the summer in Mexico a few years ago, I fell in love with how fresh and flavourful their food is. In my opinion, there’s nothing better than sinking your teeth into a warm corn tortilla stuffed with creamy refried beans. Instead of recreating this dish with canned refried beans that are loaded with sodium, saturated fats and unpronounceable ingredients, try out this much healthier version from scratch:

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Ingredients…

  • 1.5 cups re-hydrated black beans (Follow your pressure cooker’s instructions. If you don’t have a pressure cooker, use this alternative)
  • 1 cup Spanish onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 chipotle peppers, finely chopped
  • 3 limes, juiced
  • zest of one lime
  • 4 tbsp water, as needed
  • 1 tbsp olive oil
  • 1 tbsp coconut oil (For frying)
  • Salt and pepper, to taste

Directions…

  1. On medium, heat coconut oil in large pan. Add garlic and onions, then fry until golden.
  2. Remove garlic and onion from heat and place in blender or food processor. Add black beans, pepper, lime, lemon, water, olive oil, and seasoning.
  3. Process until smooth. If consistency is thicker than desired, add additional tablespoons of water and continue blending.

Serve the beans with warm corn tortillas, green onions, avocado, hot sauce and additional vegetables. ¡Buen provecho!