lifestyle, Recipes

Vegetarian Gluten-Free Tacos Three Ways

This blog post is dedicated to my VIP subscribers, Lindsey and Alex, who are dipping their toes into the vegetarian world in 2021. If you haven’t seen some of my older posts, I am lifelong vegetarian since, quite literally, I was in the womb. I asked them what recipe they want to see done on the blog first – Lindsey picked tacos. So, here are my simple vegetarian, protein-filled, gluten-free tacos done three different ways!

TORTILLAS!

First, get the tortillas going. I use soft corn tortillas as they are typically gluten-free. Just check the ingredients and make sure their is no gluten flour added to the corn mix! I heat a nickel-size olive oil in a small pan, and cook one tortilla at a time while I work on the rest of the ingredients. Cook until it slightly browns, flip, remove from heat. Add another bit of olive oil for each tortilla. I cook them this way because it crisps them up and helps prevent them ripping and spilling your taco everywhere.

PROTEIN!

My all-time favorite is using Gardein beefless crumbles for the meat. They are vegan and gluten-free, and cook super fast. I put some olive oil in the pan, dump the frozen crumbles in, and add 1 full packet of gluten-free taco seasoning. You can add a tiny bit of water or more olive oil as the crumbles heat to keep them juicy.

Second-best: regular ole canned black beans. Pro-tip, when you’re out to eat at a mexican restaurant, they have black beans. Ask if you can do tacos with black beans, or whatever your usual order is, subbing in black beans. I microwave my black beans for 60 sec. or you can cook in a pan until heated.

Last but not least: pre-packaged and seasoned Tex-Mex jackfruit. I throw a little olive oil in the pan and then empty the jackfruit package into the pan. If it’s pre-seasoned and marinated, you likely don’t need to add much. Cook until heated through.

TOPPINGS!

Add whatever you normally like on your tacos! I did butterhead lettuce, fresh salsa, fine-shredded Mexican cheese, avocado slices, cilantro and lime squeezed on top!

My biggest tip to anyone looking to try going vegetarian or vegan, is don’t try to jump from eating meat regularly to this idea of a vegetarian who eats only veggies, fruit and drinks green juice every day. You won’t last. Start simple by making the usual meals you eat and subbing the meat with one of the countless amounts of veggie meats you can find today.

Questions for a lifelong vegetarian? Comment below or DM me on instagram!

lifestyle, Recipes

Gluten-free Apple Pie Bars

Apple-picking season is upon us. If you’re like me, you LOVE going to the apple orchard (shoutout to Jonamac in Malta, IL) and picking a bag full of apples! But then you get home, and you’re like – what am I going to do with all these apples?

Here’s your solution: gluten-free apple pie bars. I’m not a huge baker, but these are so easy and simple to make!

Ingredients for the gluten-free crust:

  • 1 1/2 cups gluten free flour (I used half rice flour and half almond flour)
  • 1/2 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup unsalted butter (cubed, cold)
  • 1/2 tsp vanilla
  • A couple pinches of salt

Ingredients for the filling

  • 3-4 medium Apples (use different colors!)
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of ground cloves
  • Squeeze half a lemon to finish it off

Putting it all together:

  • Oven at 350 degrees. Prep baking dish with unbleached parchment paper.
  • Combine flour, 1/2 cup sugar, baking powder, salt, cinnamon, butter and vanilla into food processor. (If you don’t have a food processor, I used my ninja bullet and manually pulsed it. It worked perfectly!)
  • Press dough into bottom of baking dish. Save some for some crumbles or cut-out shapes/designs on top.
  • Bake the crust for 15 minutes.
  • Slice apples and combine filing ingredients in a bowl. When the crust has cooked for 15 minutes, pour filling onto crust.
  • Crumble dough or add crust designs to top of apples.
  • Bake for another 35-40 minutes.
lifestyle, Recipes

Vegan Gluten-Free French Toast

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Hey hi hello, Tiana the brunch lover here. You know what’s so frustrating? Going to gluten-free friendly brunch spots but they don’t EVER have gluten-free french toast, and it’s definitely not vegan.

I’ve been experimenting with flaxseed meal as an egg replacement for a while now, using it for everything from cupcakes to pizza crust. I was craving french toast the other day and decided to try using flax meal as an egg replacement for french toast. GUESS WHAT! It actually worked, and it was delicious.

Here’s how I did it! You will need:

  • 1-2 packages Schar Deli Style Bread
  • Flax Meal (I prefer Bob’s Red Mill)
  • Almondmilk
  • Vanilla flavoring/extract
  • Vegan Butter

The key with using flaxseed meal as an egg replacement is always using one part flax meal to three parts water. To make one “egg,” you would typically do one tablespoon flax meal and three tablespoons warm water. You then let it sit for about five minutes, mixing in between, until it forms an egg-white texture. For this recipe, using only one package Schar bread, I did 1/4 cup of flaxseed meal and 3/4 cup warm water. After it began forming an eggy texture, I mixed in about half a cup of cold almondmilk.

Whisking the mixture, I then added a teaspoon of vanilla flavoring to cover up the flax taste (vanilla almondmilk will help with this too!).

From there, you simply dunk the bread in the mixture, being careful to not let it sit because the gluten-free bread will crumble easily, and slap it on a hot, buttered frying pan.

You will use A LOT of butter, as the flaxmeal coating on the bread is very sticky. It might be better on a non-stick pan, but we use stainless steel over here.

Add butter to the pan as needed, and cook to desired browning level. Remember – you don’t have to worry about cooking the egg-soaked bread to the right temperature because it’s eggless!

We topped ours with blueberry preserves and powdered sugar! The blueberry spread compliments the buttery taste of the toast so well! If you’re a plain butter and syrup kinda person, try Walden Farms calorie-free pancake syrup.

Let me know how it works for you! ALSO – comment below with your favorite french toast topping!

 

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Gluten-free Cast Iron Deep Dish Heaven

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I’m an Italian with Celiac Disease.

Just let that sink in for a moment.

I was so devastated when I finally figured out what was making me so sick, because that meant my normal diet of bread, pasta, and pizza was going to change drastically. No more Lou Malnati’s Deep Dish downtown, no more Olive Garden breadsticks…

Even though my options of eating out at my favorite Italian places are still limited, I’ve learned to adapt and use my kitchen to recreate all the things that I miss. Some things I make from scratch, others I use gluten-free kits to help me out. One of my favorite lines is the Betty Crocker Gluten Free line.

The Betty Crocker Gluten Free Pizza Crust Mix is my favorite. It’s only like, $3.99 max, unlike the other overpriced GF alternatives (that don’t even taste good).

I decided to try and recreate my vision of the perfect Chicago deep dish with the Betty Crocker crust and a cast iron pan, and I was amazed at how close I got to the real thing! Here’s how I did it:

  • Prepare Betty Crocker’s Gluten Free Pizza Crust Mix according to box directions. You’ll notice that the last step says to bake the crust for 13-18 minutes or until golden brown before you add your toppings. I skipped this step because I was cooking a deep dish in a cast iron pan.
  • Use olive oil to grease the cast iron pan and spread the dough in the pan, making sure to cover the inside of the pan’s sides with dough as well!
  • Use an entire package of sliced mozzarella cheese and layer on top of the dough.
  • Place any toppings you’d like on top of the cheese. I used sliced roma tomatoes, sliced red onions, and fresh spinach.
  • Cover with pizza sauce. Make sure you check that the sauce you’re using is gluten-free! (If you’re new to the gluten-free life, here’s a handy list of ingredients to watch out for).
  • Add spices on top to taste. I used thyme, Italian seasoning, black pepper, and fresh-picked basil leaves from my basil plant.
  • I cooked mine for 30 minutes at 425 degrees and I loved how it turned out! It’s the closest I’ve gotten to Lou Malnati’s or Rosati’s since I realized I had Celiac Disease.
  • ENJOY YOUR LITTLE SLICE OF HEAVEN!

I checked the Betty Crocker website to see if I could find stores that have this product, but I couldn’t find it in their list of GF products yet! By google search, I found it should be at Walmart and Hyvee. I found mine at my local Butera. You can always talk to your local grocery store and request products as well! This would definitely be one to request if you’re GF!