{Gluten and Dairy Free} Vegan Sugar Cookies and Vanilla Frosting

This is the perfect time of year for sugar cookies!  This is our favorite way to make them. :)

Shortbread Sugar Cookies

Prep Time: 10 minutes

Bake Time: 10-12 Minutes

Makes 2 dozen cookies

Ingredients

1 and 1/2 cups brown rice flour

1/2 cup potato starch (not flour!)

1 cup tapioca starch

3/4 cup sugar

1 cup  Earth's Balance (softened)

1/2 tsp baking powder

1/2 tsp salt

*Chia eggs (2 TBS ground chia and  6 TBS water mixed together. see note below*!) or 2 regular eggs or 2 eggs worth of Ener-G egg replacer or 6 TBS applesauce 

1 tsp vanilla extract

1 tsp guar gum or xanthan gum

Instructions

Preheat oven to 350F.

Mix all of the dry ingredients together in a bowl. Set aside.

In another bowl,  mix the Earth's Balance and the sugar together.

Stir the vanilla and eggs (or chia eggs) into the wet mixture.

Add the dry ingredients to the wet and mix until combined. It may look dry initially, but keep stirring until it is a dough consistency. If necessary use your hands and knead it together.

Wrap the dough in saran wrap and put it in the fridge for at least 20 minutes. You can do it at room temperature, but will make the dough a little more firm (depending on your preference).

Sprinkle brown rice flour on parchment paper. Roll the dough out on the parchment paper to about a 1/4" thickness.  Cut into shapes. Place the cookie shapes onto a baking sheet lined with parchment paper.

Sprinkle with dyed sugar, chocolate chips, or wait to frost them later.

Bake for about 10 minutes or until firm to the touch (will not be golden, but firm when done)

Let cookies completely cool before removing them from the baking sheet.

Frost and decorate as desired. 

Vanilla frosting

Ingredients

3 cups powdered sugar

1/3 cup palm shortening or Earth's Balance (softened)

1 1/2 teaspoons vanilla

3 tablespoons milk or milk substitute

Put the above ingredients in a bowl. Whip with a mixer until well blended. If it's too runny for your taste add a little powdered sugar. If it's too thick for your taste, add a little more milk substitute. 

*Note: With the chia eggs it's important to mix it and then wait a little bit, mix it again and then wait a little bit until it is a gel like mixture. 

{Gluten and Dairy Free} Vegan Pumpkin Chocolate Chip Muffins

I am in love with these muffins. They don't taste like pumpkin pie since I deviated from using all of the pumpkin pie spices.   There was just a hint of pumpkin and lots of chocolate. If you use the coconut milk, and chia these muffins have a surprising amount of nutrition. The chia has omegas and the coconut increases your good cholesterol, HDL (according to Nutrition and You). Yet it tastes like dessert. The pumpkin has vitamin A, and flavonoid poly-phenolic antioxidants such as lutein, xanthin, and carotenes in abundance (according to Nutrition and You).We ended up enjoying them despite their October/November connotations!  I love it when some random thing you got on sale turns into a great surprise!

1 and 1/3 cup brown rice flour (or sorghum)
2/3 cup potato starch
1/3 cup tapioca starch
2 tsp xanthan gum
1 and 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
1/3 cup white sugar
1/3 cup grapeseed oil
1 TBS GF vanilla
2 "Chia eggs" (2 TBS chia with 6 TBS water) or 2 regular eggs
1 tsp cinnamon
a pinch of nutmeg
1 cup of pumpkin
1 cup coconut milk (I used So Delicious)
1/2 cup Enjoy Life Chocolate Chips

Pre-heat the oven to 350F. Combine the flour, starches, xanthan, baking powder, soda, salt, brown and white sugar, cinnamon and nutmeg.  Add the oil, chia eggs, vanilla, non-dairy milk and chocolate chips. Stir well. Put in muffin tins.  Cook for about 13 minutes for mini muffins and about 22 minutes for regular sized muffins. Cook until a toothpick comes out clean.

Daiya Cream "Cheese"

I am over the moon about this new product from Daiya: Cream Cheese Style Spread. The first thing that went through my mind when I heard about it is, "CHEESECAKE!". I am including a recipe I found on their site here. At this link you can also find a place on the left to put in your zip code and find the nearest place that sells Daiya products near you. I haven't tried it yet, but I can't wait. I'll post a review as soon as I do.

All of the Daiya Cream Cheese Style Spreads are:

• Free of top 8 allergens, including dairy (casein, whey and lactose), soy, gluten, eggs, peanuts and tree nuts (excluding coconut)

• 0 mg of cholesterol per serving

• Trans fat free

• Vegan, free of all animal products

• Kosher

• Free of artificial ingredients and preservatives

• Free of hormones & antibiotics

  Daiya Strawberry Cream Cheese Style Spread

  Ingredients

  
  Filtered Water, Coconut Oil, Tapioca Starch, non-GMO Expeller Pressed Canola and/or non-GMO Expeller Pressed Safflower Oil, Evaporated Cane Sugar, Strawberries, Potato Starch, Pea Protein Isolate, Sea Salt, Vegetable Glycerin, Xanthan Gum, Lactic Acid (for flavor), Natural Vegan Flavors, Titanium Dioxide (a naturally occurring mineral), Fruit and/or Vegetable Juice (for color), Vanilla Extract, Vegan Enzyme..

Chive & Onion

Daiya Chive & Onion Cream Cheese Style Spread 

• Ingredients

  
  Filtered Water, Coconut Oil, Tapioca Starch, non-GMO Expeller Pressed Canola and/or non-GMO Expeller Pressed Safflower Oil, Potato Starch, Pea Protein Isolate, Sea Salt, Chives, Vegetable Glycerin, Xanthan Gum, Lactic Acid (for flavor), Natural Vegan Flavors, White Onions, Titanium Dioxide (a naturally occurring mineral), Vegan Enzyme.

  
  

Plain

Daiya Plain Cream Cheese Style Spread 

• Ingredients

  
  Filtered Water, Coconut Oil, Tapioca Starch, non-GMO Expeller Pressed Canola and/or non-GMO Expeller Pressed Safflower Oil, Potato Starch, Pea Protein Isolate, Sea Salt, Vegetable Glycerin, Xanthan Gum, Lactic Acid (for flavor), Agave Syrup, Natural Vegan Flavors, Titanium Dioxide (a naturally occurring mineral), Vegan Enzyme.

  
  

  • Vegan (491)
  • Dairy Free (including lactose and casein) (453)
  • Soy Free (395)
  • Peanut Free (423Ingredients: 

  Daiya No Bake Cheesecake

  Prepared crust of your choice (either store-bought or homemade)

  3/4 cup coconut butter (a.k.a coconut manna)*

  4 tbsp. water

  3 tbsp. lemon juice

  3 tbsp. natural vanilla extract (clear or white is best but regular vanilla extract can also be used)

  2/3 cup sugar

  2 containers Daiya Plain Cream Cheese Style Spread

  4 tbsp. coconut oil

  *Note: Coconut butter, also known as coconut manna, can be found in many grocery stores in the nut butter aisle. It is not the same thing as coconut oil.

  Instructions: 

  This makes a 10inch cheesecake in a springform pan. 

  1) In a blender or food processor, add the coconut butter, water, lemon juice, vanilla, and sugar. Blend until completely smooth (about 2 min.)

  2) With an electric beater, whip the Daiya Plain Cream Cheese Style Spread until smooth. Add the smooth coconut butter paste and beat until fully incorporated.

  4) Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.

  5) Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.

  Optional: Top the cheesecake with fresh berries, chocolate, or any other topping you desire!

{Gluten and Dairy Free} Vegan No Bake French Silk Pie

No Bake French Silk Pie??  Vegan and Gluten Free?  Wowsers!  Blissful Basil has me drooling on my keyboard with her beautiful photo of this dreamy dessert.  This would be so great for a special occasion!! I can't believe that I can eat it.  And for those of you that are new to cocoa butter, it is not made from dairy.

As Wikipedia puts it, "Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. "  

I buy it from the Chef Shop. You can buy it on-line.

photo from Blissful Basil

Author: Ashley Melillo | Blissful Basil

Recipe type: Dessert, Chocolate, Pie

Serves: 4

Ingredients

Chocolate Mousse Layer

• 1 14-ounce can full-fat coconut milk or unsweetened coconut cream, refrigerated overnight, divided
• ⅓ cup raw cacao butter
• ¼ cup raw cacao powder
• 2 tablespoons pure maple syrup, at room temperature
• ⅛ teaspoon fine sea salt

Coconut Whipped Cream Layer

• ½ cup chilled full-fat coconut milk, watery liquid excluded*
• ½ tablespoon pure maple syrup, more or less to taste

Topping

• shaved dark chocolate*

Learn Basic Food Safety Tips

Instructions

Chocolate Mousse Layer

1. Line the bottom of a 5-inch springform pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
2. In a double boiler or bain marie, melt the cacao butter over a low simmer until just melted, being careful not to scorch or burn. Remove from heat and whisk in raw cacao powder, maple syrup, and sea salt, and whisk until smooth.
3. Meanwhile, remove the can of coconut milk from the refrigerator and, without shaking it, gently flip if over. Open it and dump out the watery liquid (or reserve for another use). Then, scoop 1 cup of the firm coconut cream into a large mixing bowl. Using a hand or stand mixer with whisk attachment, whisk the cream on high for 3 to 4 minutes or until thick and fluffy with stiff peaks. Then, use a spatula to gently fold the whipped coconut cream into the chocolate mixture until just combined. Pour the chocolate mousse into the springform pan and refrigerate, tray and all, for at least 4 hours, but preferably overnight, to set. The tray is simply there to catch any chocolate liquid that escapes your springform pan. Messy refrigerator disaster averted.

Coconut Whipped Cream Layer

1. Meanwhile, in a medium mixing bowl, combine the remaining chilled coconut cream (it should be about ½ cup) and maple syrup. Using a hand or stand mixer with whisk attachments, whisk the cream on high for 3 to 4 minutes or until thick and fluffy. Scoop into an airtight jar or container and refrigerate until ready to assemble.
2. To Assemble
3. Once the chocolate mousse layer has set, carefully open the springform pan, leaving the bottom intact, and transfer the "pie" to a serving plate. Then, use a pastry bag to pipe the coconut whipped cream on top OR spoon it on top and use a metal spatula to gently smooth it out. Garnish with shaved dark chocolate, slice, and serve. Store in refrigerator.

Notes

*Make your own dark chocolate by melting another ¼ cup cacao butter in a bain marie or double boiler. Then, whisk in ¼ cup cacao powder and 1 to 2 tablespoons pure maple syrup. Pour into a mold or cupcake liners and refrigerate for 1 hour or until set.
**The total time does not include chill/set time for the chocolate mousse layer, so make sure you read through the instructions first and take that 4+ hour time period into account.

{Gluten and Dairy Free} Vegan Raspberry Filled Chocolate Cupcakes with Raspberry Frosting

Prep Time 20 minutes

Bake Time: 13 minutes for mini cupcakes, about 37 minutes for large cupcakes, 23 for regular cupcakes

Makes 31 mini cupcakes, 9 regular cupcakes

1 cup rice milk

1 tsp pomegranate juice

1/2 cup brown rice flour

1/4 cup potato starch (not flour!)

1/4 cup tapioca starch

1/2 cup unsweetened cocoa powder

1 tsp xanthan gum

3/4 tsp baking soda

1/2 tsp double-acting gf baking powder

1/4 tsp salt

3/4 cup granulated sugar

1/3 cup grapeseed or canola oil

1 and 1/2 tsp gluten free vanilla

1/2  recipe of "cream cheese" frosting (below)

raspberry jam or pureed raspberries

mint or raspberry for garnish

Preheat the oven to 350F and line the mini muffin pan with mini liners.  Put the mini muffin tins on a large baking sheet to stabilize them in the oven. Combine the rice milk and pomegranate juice and set aside.  Mix the flours, starches, cocoa powder, xanthan gum, baking soda, baking powder, and salt. Mix out any cocoa lumps.  Beat the sugar, oil, vanilla, rice milk and pomegranate. Slowly add the dry mixture in 3 batches. Put some in, mix it, put more in, and mix it and then do it one last time. Fill the muffin tins half full. Add one tsp of raspberry jam or raspberry puree. Put a tsp more chocolate cake batter on top of each dollop of jam. Bake at 350F for 13 minutes or until a toothpick comes out clean when poked into a cupcake.  Let cupcakes cool. Chill frosting for at least 30 minutes before frosting cupcakes. Garnish with mint and raspberries if desired.  I am posting this at Allergy-free Wednesdays.  I tried it with this frosting and may like it even more!

 Raspberry Frosting

1 cup Earth’s Balance or Palm Shortening (or butter)

3 and ½ cups confectioners sugar divided

¼ cup thawed frozen raspberries or fresh raspberries crushed with juice

1 TBS water or rice milk

1 tsp vanilla

Beat the Earth’s Balance or Palm shortening until fluffy. Add the sugar, raspberries, rice milk (or water)  and vanilla. Beat it until mixed.  Refrigerate for 20 minutes.

Review of Follow Your Heart Dressings

Go Dairy Free has this great review of the Follow Your Heart Dressings here. It says that all of their dressings are gluten and dairy free. If that is true, I have been on a new mission. . . to find and try that Blue Cheese Dressing.  As you may know, Blue Cheese is usually grown on gluten bread so people who are very sensitive to gluten usually have a problem with blue cheese even if they don't have a problem with dairy. I have missed blue cheese dressing something fierce, so this is revolutionary! I found it the other day and took it home. I must say it does magically taste like blue cheese dressing. It's not quite as pungent, but I'm not sure that this is a bad thing.  In fact, I would say people that are on the fence about blue cheese dressing are more likely to enjoy it. My kids love it!

photo from Go Dairy Free

Here is their summary, but please go to their website to get the full review (see link above)

"We love the diversity in this line of vegan salad dressings - from oil-free Asian options to organic vinaigrettes to creamy dairy-free alternatives. We've just begun taste-testing and are already in awe of the spot on Bleu Cheese and indulgent Ranch. Both are a bit thicker than expected, but that just ups the value of each bottle!"- Go Dairy Free

I personally have had their Ginger Miso Dressing. It's great on a salad with spinach and green onions. I also used it on some chicken to give it a really nice asian flavor. You can also use it to make coleslaw have an asian twist. The only catch is it does contain soy. 

Follow Your Heart's Website says this about it: "Our Miso Ginger is a breathtaking blend of organic miso, candied ginger, rice wine vinegar, and toasted sesame oil. It adds an exotic twist to salads and goes perfectly on Asian-inspired foods! - See more at: http://followyourheart.com/products/organic-miso-ginger-2/#sthash.5iSiiHSA.dpuf"

{Gluten and Dairy Free} Pumpkin Pie

And now onto the best part of Thanksgiving. The Pumpkin Pie.  I wanted to give you a variety of options. These were some of my favorites.

photo from 84th and 3rd.com

The Gluten Free Goddess has this great Gluten Free and Vegan Pumpkin Pie Recipe. (see the recipe below)

IY Foods has a variety of their favorite Vegan Pumpkin Pie Recipes that are Egg and Dairy free. If you want to fantasize about pumpkin pie, these photos should be just the ticket!

Oh She Glows has these great Vegan Gluten Free Graham Cracker Pumpkin Pie Squares.

Karina's Easy Gluten-Free Pumpkin Pie Recipe

Originally published October 2008

Preheat the oven to 350ºF. Lightly grease a 9-inch glass pie plate.

Katrina says, "I made the pie in a food processor. It helps to thoroughly process the ingredients, lickity split. This is the one I use: Cuisinart DLC-10S Pro Classic 7-Cup Food Processor"

Ingredients:

In a food processor bowl, add:

1 14 or 15-oz can organic pumpkin
1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic light brown sugar
1/2 cup GF buckwheat or sorghum flour (or see tips below)
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Instructions:

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, like my Flourless Chocolate Cake recipe.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

1 hour

Yield: 1 pie with 8 slices

Read more: http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html#ixzz3HkjfYY67

{Gluten and Dairy Free} Vegan Creme Brulee

I have been dreaming of a vegan creme brulee.   These look absolutely amazing!  I can't wait to try this. Now all I need is a blow torch. ;0)  She says you can do it in the oven, too, but a blow torch sure sounds fun, doesn't it?

photo as noted from lifeologia.com

Vegan Creme Brulee

Print

Prep time

15 mins

Cook time

8 mins

Total time

23 mins

If any of the ingredients are unfamiliar to you, see the post above for details. This recipe was created by Ella of Pure Ella and shared with us in sponsorship by So Delicious Dairy Free.

Author: Pure Ella

Serves: 4 single serve creme brulee

Ingredients

• 2 cups cold So Delicious Vanilla Coconut Milk Beverage, divided
• 2 tablespoons arrowroot starch (can sub another starch, if needed)
• 1 14-ounce can full fat coconut milk
• 3 tablespoons cashew butter
• ¼ cup organic raw cane light brown sugar
• ¼ cup maple syrup
• 2 teaspoons vanilla extract
• 2 tablespoons agar flakes (see notes in post above)

Instructions

1. In a small dish whisk the starch into ½ cup milk beverage.
2. In a medium pot, whisk the remaining 1-1/2 cups milk beverage, coconut milk, cashew butter, brown sugar, maple syrup, vanilla, and agar. If desired, you can blend the ingredients with an immersion blender to remove all clumps, or whiz them in a blender.
3. Turn the heat on to medium and continue whisking while bringing the mixture to nearly boiling.
4. Slowly, whisk in the milk-starch mixture.
5. Continue cooking while whisking for about 3 minutes being careful that the mixture doesn’t boil but stays very hot. It will thicken quickly.
6. Pour the mixture into four crème brûlée dishes or ramekins, they will be quite full, and let chill in the refrigerator for at least 6 hours or overnight.
7. Just before serving, remove the crème brulees from the refrigerator and let them stand for 5 to 10 minutes to warm up the dishes slightly.
8. Sprinkle each with 1 to 2 teaspoons of sugar over tops and using a torch, melt the sugar to form a crispy layer on top. If you don't have a torch, position a rack on the top level in your oven. Turn the oven on to broil, and place the ramekins under the broiler for 2 minutes (this method may soften the crème brûlée a touch).

{Gluten and Dairy Free} PCC's Vegan Potato Salad (the Best Ever!)

I hadn't had potato salad in 15-20 years. . . until yesterday, that is. I was at PCC and saw this vegan version. You can try samples so I gave it a try. I must admit I have never enjoyed potato salad. I'm not sure why, but as a kid I generally avoid it whenever I could.  I have absolutely changed my mind, thanks to this recipe.  This was perfect! It was creamy and had just a really nice flavor to it. It didn't feel greasy or super fatty at all. I could have eaten just this for lunch. It was that good. I am excited to be able to make it at home. I would use soy-free vegenaise. Here it is.

These ingredients are:
Vegetarian Vegan Corn-free Gluten-free Peanut-free Tree nut-free Wheat-free

A PCC Deli favorite.

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Ingredients

• 2 pounds red potatoes
• 3/4 cup mayonnaise (PCC Deli uses reduced-fat Vegenaise)
• 1/2 tablespoon Dijon mustard
• 1/3 cup dill relish
• Salt and black pepper, to taste
• 2 tablespoons coarsely chopped Italian parsley
• 2 tablespoons finely chopped green onion
• 3 ribs celery, finely chopped
• 1/2 cup sliced black olives

Preparation

Quarter potatoes. Boil until tender, at least 15 minutes. Drain and let cool in a large bowl. In a separate bowl, make the dressing by whisking together mayonnaise, mustard, relish, salt and pepper.

When potatoes have cooled, toss with dressing and mash lightly to combine. Toss the dressed potatoes with parsley, green onions, celery and olives.

Each serving: 120 cal, 7g fat (0g sat), 0mg chol, 400mg sodium, 15g carb, 2g fiber, 2g protein

Recipe by PCC Deli

Source: Sound Consumer, June 2011

{Gluten and Dairy Free} Vegan Mexican Galette

Doesn't this look delicious? Poor and Gluten Free brings this super yummy vegan dinner!

photo as noted from Poor and Gluten Free

Ingredients for Gluten Free Galette (makes one baking sheet length, serves 4)

For Galette Crust

¾ c either brown rice flour or sorghum flour

½ c tapioca starch

¼ c sweet rice flour (aka glutinous rice flour – don’t worry, it’s gluten free, it’s just called that because it’s made from sticky rice)

1 Tbsp sugar

pinch of salt

8 Tbsp butter (or dairy free alternative or coconut oil) chilled and chopped into chunks

¼ c cold water + extra as needed

1 tsp apple cider vinegar



For Filling:

2 Tbsp olive oil
1/4 cup diced onion
1 clove garlic, minced
1 (15oz) can black beans, drained and rinsed (or about 1.5 cups frozen beans)
2 Tbsp lime juice
1 tsp chili powder
1/2 tsp cumin powder
1/4 tsp salt
1/4 cup chopped cilantro (or mint if you're a cilantro hater)


1/2 cup prepared salsa
2-3 cups fresh spinach
1 Roma tomato, thinly sliced
oregano
salt

Optional wash: 1 Tbsp butter, olive oil, coconut oil, milk of choice  
Optional topping: shredded dairy-free cheese, dairy-free yogurt, (sorry, dairy here) crema, nutritional yeast, sliced avocado


Directions

To make galette crust: In a food processor (or using a pastry cutter or two knives) sift together flours, sugar, and salt and mix. Pulse (or cut in) butter until the mix is crumbly.

Add water and apple cider vinegar together and pulse or blend into flour mix until a ball is formed. If, after pulsing or mixing for a minute or so, the dough is still crumbly, add cold water by the teaspoon and mix until a smooth ball forms. Pat into a flat oval (this makes it easier to roll out after), wrap in parchment or waxed paper and chill 10 minutes.


In the meantime, make the chili lime black beans: In a large frying pan, heat olive oil over medium heat. Add onion and garlic and cook for 5-7 minutes, until onion is translucent. Add beans, lime, chili and cumin powder, and salt. Mash beans with a potato masher or back of spoon and continue mixing until beans are mostly mashed (about 2-3 minutes). Remove from heat and mix in cilantro.


To assemble the galette:  Preheat oven to 375F and cover a baking sheet with parchment paper (or use the parchment paper you'll be rolling the galette out on)

1. Roll galette crust out between two sheets of parchment or waxed paper. Shape into a rectangle, about the length of baking sheet. Remove galette to parchment covered baking sheet. If the crust is getting very soft, chill for another couple of minutes to firm up (I had to do this the day I photographed the galette because it was an extremely hot day and I was sweating in my kitchen. My dough practically melted on the countertop!)

2. Spread chili lime black beans filling over galette, leaving 1.5 - 2" free around edges. Spread prepared salsa over beans. Pile spinach over salsa, and top with sliced tomatoes. Fold edges of galette up over filling. Optional: Wash with a bit of melted butter (or vegan alternatives listed above). Then sprinkle with dried oregano and salt and shredded cheese, if desired.  

3. Bake for 20-25 minutes, until crust is lightly browned (crust will not get very dark).

Now try not to gobble.