Showing posts with label Gluten-Free. Show all posts
Showing posts with label Gluten-Free. Show all posts

Wednesday, April 25, 2012

Chickpea Sandwich Spread

 I very much adore the site!  I have found so many recipes that fit my family's needs! If you haven't visited their site, please check them out!

For lunch on Monday I recreated their Smashed Chickpea and Avocado recipe! Its actually listed as one of their most popular posts :) After having it...I can see why!  It was so good!  It was so good in fact that I sent a text about it to my friend!  Yes, how silly is that, that I sent a text about how good much lunch was...but she understood :)  To see the recipe in original form, please visit here.

Here is how I made the recipe:

2 pieces of gluten free bread
handful of organic spinach
1 cup of fresh chickpeas or 1 can
1 ripe organic avocado
1 handful of cilantro
squirt of lemon juice
salt and pepper to season

1. Mash the chickpeas and avocado together.
2. Add in cilantro and lemon juice.
3.Then season with salt and pepper!
4. Serve on your favorite bread with your favorite toppings.

Two Peas in Their Pod, indicated that it tastes great as a dip with crackers...and it DID :)  YUM!  It also tasted just as good the next day, though discolored from the avocado.  I sure didn't mind!

Wednesday, February 15, 2012

Pumpkin Chocolate Chip Muffins

Okay, these little puppies are really good!  I love chocolate and I love pumpkin!  Put them together in an easy to make muffin recipe and you have perfection!  I found this recipe on Please visit her site; you will fall in love with it!  I did adapt her recipe by using dairy free butter and gluten free flour.  I used Better Batter for the flour; I would highly recommend that as well!  My recipe did contain eggs, that was the only allergen.  So for us that means no soy, dairy, peanuts, gluten or tree nuts.  Remember that this recipe originally had regular flour and butter.  So we know it tastes good both ways!  I really like that the recipe makes 2 dozen!  Makes for some easy freezing cooking!! To see the recipe in original format, please click HERE.

Here is my adapted recipe:
Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour (we used Gluten free Better Batter)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips (we used Enjoy life, allergen free)

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased muffin tins 3/4 full. Bake 16-20 minutes at 400 degrees. (Mine were actually done at 14 minutes)
Makes 24-30 muffins.

Wednesday, February 8, 2012

Veggie Stir Fry - freezer cooking

This was a new recipe for us and was meant as a freezer dish.  The end result is it was good, but definitely tasted like something from the freezer.  My goal is when I make a freezer dish that it doesn't taste"freezer" like.  What I mean by that is, it tasted like I bought it frozen at the store and reheated it from the freezer.  However, this meal was great fresh!  I'd make it again and eat it fresh, I just wouldn't freeze it!

1 cup tamari
3/4 cup honey
1 cup mirin
1/2 cup orange juice
3 T minced fresh ginger
2T canola oil
 2 cups sliced carrots
1 onion, halved
2 cups broccoli, sliced
2 cups cauliflower, sliced
1 large red bell pepper, sliced
1 pound sliced mushrooms
1 can mandarin oranges, drained
6-8 cups steamed rice

In medium sauce pan combine tamari, honey, mirin, orange juice and ginger.  Stir and cook until it comes to a boil.  Remove from heat and set aside.

Heat oil in large wok.  Add carrots, onion, broccoli and cauliflower.  Stir fry until veggies get tender. Add bell pepper and mushrooms and stir fry until peppers are tender and mushrooms have released their liquid.

Add 1 cup of your teriyaki sauce you made earlier and toss to coat veggies.  Serve over rice.  Add more sauce if needed.

This recipe was adapted from "Make Ahead Meals Made Healthy," the book.

Saturday, February 4, 2012

Chocolate BlogHop: Frozen Chocolate Banana Bites #Chocolatelove

February is #chocolatelove month!

Please join in on the #chocolatelove fun by linking up any chocolate recipe from the month of February 2012. Don't forget to link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove :).

This is by far one of the easiest, yet yummiest "Chocolate" recipes that I have made!  I found this recipe on (never home)maker   Please visit this site as a thank you!  Its awesome!  Another one of my FAV sites! To see the original recipe, click here

I adapted the recipe to fit our allergen free needs at our home:
2 bananas
1/4 cup vegan choc chip (dairy free/soy free)
1/4 cup sunbutter
Melt and dip bananas in, freeze and enjoy!  I'd be surprised if most of them don't make it to the freezer!  They are SO yummy and EASY! If they do make it to the freezer, I can tell you that they do last at least a week and still taste great!

The recipe also works well with regular chocolate chips and actual peanut butter!

Chocolateove is being co-hosted by these amazing bloggers! I have included links to their blogs, please be sure to check out each blog for amazing recipes! Leave them a comment telling them Vegetarian mamma sent you! :)  I also included their twitter handles!

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl

AstigVegan ~AstigVegan @AstigVegan

Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl

Baker Street ~ Anuradha ~ @bakerstreet29

Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker

CafeTerraBlog ~ Terra ~ @CafeTerraBlog

Cake Duchess ~ Lora ~ @cakeduchess

Cakeballs, Cookies and More ~ Sue

Cooking with Books ~ Marnely ~ @nella2
Creative Cooking Corner ~ Karriann ~ @KarriannGraf
Easily Good Eats

Elephant Eats ~ Amy
Georgiecakes ~ Georgie ~ @georgiecakes

Hobby And More ~ Richa ~ @betit19

Hobby And More ~ Richa ~ @betit19

Java Cupcake ~ Betsey ~ @JavaCupcake
Kitchen Belleicious ~ Jessica
Mike’s Baking ~ Mike ~ @mikesbaking

Mis Pensamientos ~ Junia ~ @juniakk

No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley

Oh Cake ~ Jessica ~ @jesshose

Preheat the Oven ~ Jason ~ @officialchefjae
Rico sin Azucar ~ Helena ~ @ricosinazucar

Savoring Every Bite ~ Linda ~ @Spicegirlfla

Simply Reem ~ Reem ~ @simplyreem

Smart Food and Fit ~ Lisa ~ @LisaNutrition

Soni’s Food for Thought ~ Soni ~ @sonisfood

Sprint 2 the Table ~ Laura ~ @Sprint2theTable
Teaspoon of Spice - Serena - @TspCurry

That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick

The Art of Cooking Real Food ~ Laura ~ @TAofCRF

The Dusty Baker ~ Jacqueline ~ @dustybakergal
The More Than Occasional Baker ~ Ros ~ @bakingaddict

The Spicy RD ~ EA ~ @thespicyrd

The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian

Vegan Yack Attack! ~ Jackie ~ @veganyackattack

Vegetarian Mamma ~ Cindy ~ @VegetarianMamma

You Made That? ~ Suzanne ~ @YouMadeThatblog

Thursday, January 26, 2012

Gluten Free Global Community
We recently joined the Gluten Free Global Community!  Gluten Free Global Community is just is a community made up of blogger who are living a gluten free life!  If you click HERE you will be directed to the link and logo page of this community.  (Our logo may or may not be there when you visit, it was in the process of being loaded when I drafted this post!) Here you will find LOTS of blogs that deal with gluten free living!  Visit some sites and make some new friends or find inspiration for a new recipe! 

Gluten Free Global Community is hosted at  It is a wonderful site with many things to offer such as: recipes, giveaways, gluten free information, etc!  Please check out her and let her know that Vegetarian Mamma sent you!

Wednesday, January 18, 2012

Cheesy Corn Cakes

These little guys were a hit and froze well!  You can make them dairy free as well by using vegan parm cheese and soy milk!

So see the recipe in its original format, click here.

1 Cup Cornmeal

1/3 Cup Parmesan Cheese, grated

1 Tsp Dried Italian Herbs

1/2 Tsp Salt

2 Tsp Sugar

1 Tsp Baking Powder

1 Large Egg

3/4 Cup Milk

2 Tbsp Canola or Vegetable Oil

Additional oil for cooking
Accompaniments: marinara or tomato sauce
1. In a bowl, combine the first six ingredients.

2. In a separate bowl, whisk the egg, milk and oil.

3. Slowly combine the dry ingredients with the wet and allow the batter to rest for 10 minutes.

4. After resting, pour 1 tbsp of oil in a large skillet over medium heat.

5. Place 1 tbsp of the cornmeal batter in the skillet (making as many corncakes as possible) and cook for 2 minutes on each side or until golden.

6. Continue to make the rest of the cakes.

7. Serve with marinara sauce on the side for dipping.

Wednesday, January 4, 2012

Cumin Quinoa and Rice

Click HERE to see recipe in original format.


  • 1/2 cup short-grain black rice
  • 1 cup red quinoa, rinsed well
  • 1 bay leaf
  • 1/4 teaspoon kosher salt plus more
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 3 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons 1" pieces chives
  • Freshly ground black pepper
  • 1 avocado, peeled, pitted
  • 1 lemon, cut into wedges
  • Ingredient Info:

    Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.


  • Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25–30 minutes.
  • Meanwhile, combine quinoa, bay leaf, 1/4 tsp. salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
  • Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 Tbsp. oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

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Wednesday, December 28, 2011

Chocolate Muffins - gluten free

Even if you can eat gluten don't let this recipe scare you away!  Its yummy and easy!  I found it on Karina's site, please click here to see recipe in its original format!  Please take some time on her site, its wonderful!

Preheat the oven to 375 degrees F. Line a twelve muffin tin with paper liners.

Combine the dry ingredients in a mixing bowl:

1 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch (not potato flour)
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1/2 teaspoon nutmeg

Add in and beat:

1 cup organic light brown sugar
1/4 cup light olive oil
3/4 cup to 1 cup rice milk- start with less
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*
1/4 teaspoon lemon juice or light tasting rice vinegar

Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)
Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm. About 20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.

Cook time: 20 min

Read more:

Wednesday, December 14, 2011

Crispy Cauliflower

My husband picked this recipe to try!  I wasn't sure about it but there is something to be said about the sweetness of raisins paired with the tartness of capers!  Pretty good!  I'd say this is definitely a side dish and not a main dish!  To see the recipe in its original format, click HERE.

  • 1 large head of cauliflower (2 pounds), cut into 2” florets
  • 6 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons salt-packed capers, soaked, rinsed, patted dry
  • 3/4 cup fresh coarse breadcrumbs
  • 1/2 cup low-salt veg broth
  • 1/3 cup golden raisins
  • 1 tablespoon white wine vinegar or Champagne vinegar
  • 2 tablespoons chopped flat-leaf parsley


  • Preheat oven to 425°. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
  • Meanwhile, heat remaining 3 Tbsp. olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2–3 minutes; transfer breadcrumb mixture to a plate and set aside.
  • Add veg broth  to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. Do ahead: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture mixture before continuing.
  • Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

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Wednesday, December 7, 2011

Easy Pantry Granola!

This is great stuff!  I had been reading about it on several blogs and found the recipe HERE.  Please check out the link to see the recipe in its orginal form and to check out "Amy's Finer Things."  Its a GREAT site!

This recipe was easy and has stored very well!  I had a bit of a time getting it out of the pan the first time, but once I got the spatula under it then it came right up!  Tastes great on yogurt!

  • 1/2 cup brown sugar
  • 1/2 cup oil
  • 1/2 cup honey
  • 1 tsp. cinnamon
  • 2 tsp. vanilla
  • 7 cups oats (old fashioned)
Mix brown sugar, oil, and honey in a small saucepan.  Bring to a low boil.
  1. Remove from heat.  Stir in cinnamon and vanilla.
  2. Pour over oats in a large bowl.  Stir until well coated.
  3. Spread oats in a 9×13 pan.  Bake at 375° for 10 minutes.
  4. Take out and stir.
  5. Return pan to oven.  Turn oven off.
  6. Let it rest in oven (oven is off) while you are sleeping and its ready for you in the morning! 

Friday, November 18, 2011

Taco Corn Fritters and Green Giant Veggies

I was given the opportunity to sample any Green Giant Valley Farm Steamer product through the tastemaker program at!  I thank both Green Giant and Foodbuzz for the free sample!

I choose corn as my steamer because we were going to make Corn Fritters!  The corn was great and easy to make! What I appreciate most is that it was "corn", there wasn't any added craziness in the package as well! :)  Just good ole' corn!    Also, the steamers are afforable!  They were on sale this week for $1 each at Meijer!  Can't beat that price!

Did you know....Although new dietary guidelines suggest that Americans fill half of each meal with fruits and vegetables, many people find it difficult to always make the healthy choice. And that's where Green Giant wants you to join the conversation, reminding your readers of the inherent goodness of vegetables and the importance of making them a regular part of our daily diets.

I choose corn fritters because my kids like anything in pancake form and I could sneak in some veggies! :)  To see the recipe in its original form, click here.

Taco Seasoning (check to make sure its GF, many times there are hidden ingredients in there)

2 cups cornmeal

1 teaspoon baking powder

1/4 teaspoon sea salt

2 eggs

3/4 cup milk

1/4 cup honey

1/4 cup melted butter or coconut oil

3/4 cup shredded cheddar cheese

2 cups frozen or canned corn (I used my steamer from Green Giant)

oil for frying
Mix together  ingredients, stirring in a dash or two of taco seasoning. Heat oil in a skillet. Scoop 1-2 Tablespoons of corn mixure into the hot oil and press down to form a “pattie”. Fry for 5-7 minutes on each side until cooked through. (I had my electric skillet set to 350°.)

Thursday, December 3, 2009

Brussel Sprouts with Walnuts and Dried Cranberries

Printer Friendly Verison

I love Brussel Sprouts! This recipe is adapted from the March 2009 issue of Vegetarian Times. The magazine describes the trio as rich in omega-3's and antioxidant flavonoids!


  • 1/2 cup coarsely chopped walnuts

  • 2 t evoo

  • 1 1/2 brussel sprouts trimmed and halves

  • 2 medium shallots, halved and sliced

  • 1/4 cup coarsely chopped dried cranberries

  • 1 T agave syrup

  • 1 t walnut oil


  1. Heat large skillet over medium-high heat. Add walnuts and toast 3-4 minutes and transfer to plate.

  2. Wipe out skillet, and return to heat. Saute Brussels for about 5 minutes, add shallots and cook 1 minute longer.

  3. Stir in cranberries, agave and 1 cup water. Partially, cover pot, reduce heat to medium and simmer 5-7 minutes or until most of liquid is evaporated.

  4. Brussels should be tender but not soft. Transfer to serving bowl, stir in walnut oil and toasted walnuts.

1/2 cup serving

172 calories, 5 g protein, 11 g total fat, 19 g carbs, 0 mg cholesterol, 124 mg sodium, 5 g fiber, 9 g sugar

**I prefer to steam (10 minutes)the Brussels instead of fry them. It seems to cook them more thoroughly.

Wednesday, November 4, 2009

Mixed Veg Masala

Mixed Veg Masala

Serves 4

Adapted from

Printer Friendly Recipe

1 1-inch piece of fresh ginger, sliced
1 15oz can diced tomatoes
2 T canola oil
1 med onion, chopped
1 small yellow bell pepper
2 med boiling potatoes, cubed
2 med carrots, sliced
1 1/2 t garam masala
1/2 tsp chili powder
2 cups cauliflower
1/2 c light coconut milk

1. Pulse ginger and garlic in food processor until finely chopped. Add tomatoes with juice and cayenne pepper, and pulse until combined. Set aside.2. Heat oil in saucepan over medium heat. Add onion and bell pepper, and sauté 10 minutes, or until softened. Stir in potatoes, carrots, garam masala, and chili powder. Cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally. 3. Add cauliflower, tomato mixture, and 1/2 cup water. Simmer 20 minutes. Remove from heat, and stir in coconut milk. Season with pepper.

Nutritional Information
Per : Calories: 200, Protein: 4g, Total fat: 10g, Saturated fat: 2g, Carbs: 26g, Cholesterol: mg, Sodium: 465mg, Fiber: 6g, Sugars: 10g