Tag Archives: gluten-free

ROASTED HATCH CHILE SPINACH & ARTICHOKE DIP

It’s that time again…GAMEDAY!!! We (REDKSINS) made it to the playoffs and that’s good enough for me. I’m also happy to say, seeing the Broncos making to Superbowl for another season is going to be pretty exciting. Peyton deserves another ring before his last shindig.

I have a love-hate relationship with peppers, chiles and anything that is “spicy” but mostly, LOVE. When I discovered the infamous Hatch Chile, I could not stop adding them to all my recipes. The chile has a nice little kick at the end of every bite, but so worth it. The best way to serve them is to roast the chile. What better way to impress your guests  than by bringing on your A-game with this Hatch Chile spinach and artichoke dip.

Ingredients:
3 Hatch Chiles, roasted, seeded and minced
1 1/4 cup cashews, soaked overnight
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tbsp coconut oil
2 cloves garlic, minced
1 pack frozen spinach
1 cup artichoke hearts, roughly chopped
vegan mozzarella shreds, **optional
salt and pepper, to taste

Steps:
1.) Preheat oven to 350 degrees. Thaw frozen spinach and squeeze excess water and place on paper towel to dry. Set aside.

2.) In a high process blender, blend cashews and almond milk until creamy. Add nutritional yeast, salt and pepper (to taste.) Add more milk one tablespoon at a time if mixture is too thick.

3.) On medium-high heat, saute spinach with coconut oil for about 1 minute. Add in artichoke hearts and minced roasted Hatch Chile and stir for another 2-3 minutes. Season with salt and pepper to taste.

4.) Lower heat and stir in cashew cheese mixture and carefully mix to combine for about 5 minutes, until mixture has slightly thickened. Transfer to a regular or 2 mini casserole dish and top with vegan mozzarella cheese (optional).

5.) Bake for 10-12 minutes until cheese is melted and edges are slightly brown. Serve with crackers, fresh vegetables or use as pasta sauce.

Enjoy!
xoxo Sarah

 

GLUTEN FREE+VEGAN CREPES

GF+V Crepes

Crepes have been a slight obsession lately and I can’t help but stare at these photos and drool as we speak. Not only is this a quick a simple recipe, but guilt free. Crepes are a great way to get creative in the kitchen. It’s pretty much a blanket for any of your sinful fillings that you desire to have. That might have been a little foodporn but I mean how can you not when the possibilities are endless?

GF+Vegan Crepes

GF+Vegan Crepes

Processed with VSCOcam with a7 preset

Ingredients:
1 cup Gluten Free Flour
3/4 cup almond milk
2-3 tbsp filtered water
salt and pepper, to taste

Steps:
Whisk flour, milk and water together. Add more water if consistency is too thick. Season salt and pepper to taste.

On medium high heat, coat pan with cooking oil. Pour 1/4 cup of batter in the center of the pan and swirl the pan in a circular motion so the edges are coated evenly. Cook for about 1-2 minutes until edges are light brown. Carefully loosen edges and flip and cook for an additional 1-2 minutes. Set aside and fill with options listed below or your own creative creations!

Fllling options:
Fresh spinach, arugula or mixed greens of choice
Sliced avocado
Vegan Creamcheese, tomato and fresh basil
Sauteed mini garlic heirloom tomatoes
Quick Mushroom “bacon”
* (recipe below)

1 cup mushrooms, sliced
2 tbsp soy sauce
1 tbsp maple syrup
1/4 tsp liquid smoke
1/4 tsp paprika, optional
Whisk soy sauce, maple syrup, liquid smoke and paprika together. Toss in sliced mushrooms and saute for about 2-3 minutes until mushrooms shrink in size and are tender.

Enjoy!
xoxo Sarah

VEGAN HOLLANDAISE SAUCE

Vegan Hollandaise Sauce

Since living in LA, the two most anticipated events that I look forward to on the weekends are:
1.) The less (but not so much better) horrendous traffic on the 405 and 101 freeway
2.) Brunch, Brunch and BRUNCH again!

When I think of “brunch” I immediately think of Eggs Benedict. The creamy eggy sauce is filled with unflattering saturated fat and other components you probably wouldn’t want to know. Since becoming vegan, I didn’t think twice about trying to mimic the raw and buttery sauce but here I am with the recipe so you can enjoy the same right at home without the guilt. Also another bonus, this vegan option is simple, quick and can be enjoyed as is and saved for later use on a piece of avocado toast (another basic brunch option:)

Vegan Hollandaise sauce

Vegan Hollandaise Sauce

Ingredients:
1/2 cup raw cashews, soaked overnight
1 tbsp nutritional yeast
1/2 tsp tumeric
4-5 tbsp almond or soy milk
1 tbsp apple cider vinegar
2 tbsp coconut oil, melted (optional)
half lemon, juiced
salt and pepper, to taste

Steps:
In a high-speed blender, blend ingredients together until creamy. Slowly add melted coconut oil and blend until well incorporated. This part can be omitted for a no-oil option but will give a loose and flavorful finish to the Hollandaise sauce.

Drizzle on top of your favorite Benedict recipe. Stay tuned for vegan Benedict options.

Enjoy!
xoxo Sarah

Jalapeno Oat Crepes (v+gf)

Jalapeno Oat Crepes stuffed with seitan bacon, cheese + cilantro


Well now that Spring has sprung, everyone is spending hours at the gym reaching their dream bikini bod goals (myself included). The usual core, leg, cardio workouts seem to be the popular targets but every body part should get a little love don’t you think? Well making crepes will workout your little wrist that could. Yes, not the most common or talked about feature, but a new year for a new year right?

Just imagine the perfect pancake stuffed with all the yummy goodness and blanketed into a burrito perfection. Well that’s what exactly what a crepe is…well sort of. More of a thin liquid batter poured into a hot pan, swirling around to achieve the perfect flat surface to stuff your dream crepe. My version is really light and a not so thin batter due to the mixture of oats and buckwheat flour. The slight heat from the jalapeno peppers and salty setian bacon creates the perfect savory combo for any dish for any time of day!

Jalapeno Oat Crepes

Ingredients for crepes
1 cup oat flour
1/4 cup buckwheat flour
1/2 tsp baking soda
1/2 cup+3 tbsp non-dairy milk
1 tbsp Earth Balance butter, melted
1/2 cup water
salt to taste

Ingredients for filling:
4-5 pieces Upton’s Natural setian bacon, cooked
1 cup vegan shredded cheese
1 jalapeno
few sprigs fresh cilantro
tahini sauce, optional

Steps:
Wash, rinse and remove seeds of the jalapeno. Finely mince and set aside.

In a medium bowl, mix oat and buckwheat flour, salt and baking soda. In a separate large bowl whisk together milk, water and butter. Slowly add dry mixture to the wet mixture. The batter should be fairly thin. Add a few tablespoons of water if the batter is too thick. Add minced jalapenos in last and give a quick toss.

Spray a little cooking oil on a hot frying pan and carefully pour about 3 tbsp of batter in the center. Quickly swirl pan to cover most of the skillet bottom. The edge should have a slight curl during the cooking process. Cook until lightly brown and flip over once.

stuffed with seitan bacon, cheese + cilantro

stuffed with seitan bacon, cheese + cilantro

Assembling:
Keep crepes on the hot pan on very low heat as you fill with your toppings. First add in cheese to help the melting process. Then add cooked seitan bacon and top with a few fresh cilantro pieces. Using a frying spatula, carefully fold over one side of the crepe to the center and then fold the other half to close the crepe. Serve warm with tahini sauce (optional) drizzled on top.

Jalapeno Oat Crepes

Enjoy!

XOXO Sarah