fbpx
ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
hi

Posts in Blog

Dinner Rolls

November 15th, 2020 Posted by Blog 0 thoughts on “Dinner Rolls”

Thanksgiving NEEDS rolls!

Use our bread kit to make your own warm soft gluten free rolls!

To use this recipe you will need our specially blended Bread flour mix kit. These flours are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

Print Recipe
Karma Baker's Bread Rolls
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
rolls
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
rolls
Ingredients
Instructions
  1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
  2. Let the mixture stand until bubbles form on the surface.  About 5 min.
  3. Stir the oil and flour blend into the yeast mixture. Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.
  4. Grease a silicon spatula to pull out the bread dough. Form dough into 16 -18 small balls. About 100 (3 oz) grams each. With oiled hands (olive oil is great), roll dough into smooth round balls and lay on a greased or parchment lined cookie sheet a few inches apart. Cover loosely with plastic wrap and let them rise in a warm place until just about doubled, about 15-25 minutes. Rolls should rise until almost doubled and puffy.
  5. Bake at 375° until golden brown and firm on the outside, about 20-25 minutes. Remove rolls from the pan to cool on wire rack.
Share this Recipe

Rosemary Focaccia

November 15th, 2020 Posted by Blog 0 thoughts on “Rosemary Focaccia”

As you know our bread at the bakery is pretty unique.  And our at-home bread baking kit is getting a fun following.

So as promised, to all of our followers, here’s a great recipe for focaccia with our kit. It makes wonderful sandwiches.  Arek loves in cut into thick squares and dipped in his soups! It’s great.

 

To use this recipe you will need our specially blended Bread flour mix kit. These flours are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

Print Recipe
Rosemary Focaccia
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
pan
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
pan
Ingredients
Instructions
  1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115); Let the mixture stand until bubbles form on the surface.  About 5 min.
  2. Add the chopped up rosemary to a 1/2 cup of extra virgin olive oil. Set aside and allow to sit until ready to use.
  3. Ijn a sgtand mixer with a beater attachment, Stir the 1/4 cup of oil and the Karma Baker Bread flour blend into the yeast mixture. Using a paddle beater, beat on low speed (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.
  4. Prepare a cookie sheet with parchment paper.
  5. Grease a silicon spatula and empty the batter into the pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the pan. Cover and let rise in a warm place until just about doubled, about 15-25 minutes. Dough should rise to about a ½” above the pan’s top edge. Firmly press your fingers into the dough to create hills and valley that will hold the rosemary scented olive oil. Pour the prepared oil evenly over the dough. Sprinkle with salt.
  6. Bake at 375° until golden brown, 25 minutes.
  7. Remove from pan to cool on a wire rack. Cool at least 2 hours before cutting. GF bread can seem gummy when still hot.
Share this Recipe
Karma Baker’s Holiday Cookbook. An all vegan and gluten free cookbook by Celine Ikeler

My first Cookbook is out!

October 20th, 2020 Posted by Blog 0 thoughts on “My first Cookbook is out!”

 

I imagined this day long ago.  And wow it’s been a tough road getting this beautiful little bake book out!  Running our amazing business Karma Baker takes a village.  I don’t have a lot of “Free” or “extra” time to write.  This was not my luxury.  Writing this book took all of us. So Thank you to my staff and friends and family for your love and support.  We did it!!

I have always had the intention of sharing my  recipes and food with people so they can eat that yummy vegan GF cookie right along side me. So we can both take that warm gooey bite and look at each other with big eyes and giggle … “oh my god this cookie is so good!”, we’d squeal. To me that is what baking is all about, sharing the experience together.

And while we at Karma Baker will still bake and sell and ship and share our goods from our store, you can now bake these fun holiday goodies at home and continue the sharing.

Happy baking!
let’s change the world with our joyful, animal-less goodies! Order it here! 

Karma Baker’s Holiday Cookbook. An all vegan and gluten free cookbook by Celine Ikeler

Celine Ikeler – founder and co-owner of the famed Karma Baker in Los Angeles, California, author, artist, meditator, mother and bangin’ life partner – presents her well curated collection, Celine’s Holiday Favorites, to add amazing recipes to your own seasonal celebrations and traditions. Inspired by her Granma Lucy, Celine’s Holiday Favorites includes pies, cakes, cookies and many of the tasty holiday treats that you, too, probably grew up enjoying. These main-stay recipes that made her bakeshop famous have received thousands of requests and glowing reviews on Yelp! and Google, and now she’s sharing them with the world.

All 18 holiday recipes included in her collection are Karma Baker top-selling favorites, items that have been satisfying sweet-tooths and lighting up holiday tables for years. Now you can be your own Karma Baker and create vegan and gluten-free holiday treats at home for everyone to enjoy! And the best part is, no one will ever miss the dairy, wheat, or eggs when indulging in the recipes in Celine’s Holiday Favorites. In her home, her bakery and her holiday baking book, everyone is included. Whether it’s the traditional selection of autumnal pies, or the “perfect for gifting” iced sugar cookies or the “can’t stop the snacking” raspberry oat bars – there is something for everyone in this delightful, easy-to-follow baking book.

Celine crafted every recipe and made them simple so they can be baked in any home kitchen.
She has also included a detailed list of each unique ingredient, describing what they are for and what they do, so you can easily build your own vegan and gluten-free pantry. She’s taken over a decade of experience and distilled it down to the basics, eliminating the guess work, making the complicated simple.

On a mission to make vegan, gluten-free baked goods as good (if not better) than their traditional counterparts, Celine created Karma Baker in 2013 with her partner Arek Reeder. Together they have been changing peoples’ minds about what it means to eat phenomenal, great-tasting foods without animal by-products or wheat. That’s the Karma Baker way: “Transforming organic plant-based and gluten-free ingredients into extraordinary baked goods everyone loves.”
Once you taste a Karma Baker treat there is no going back! It’s just like your grandma made but vegan…and gluten-free!

Whether you are baking for someone with a food sensitivity, preparing an intimate holiday gathering, building a box of shareable treats, or hosting the whole crew, there’s something for everyone in Celine’s Holiday Favorites bake book. So, go ahead, embrace the holidays in a delicious, enlightened, new way – and bake gluten-free and vegan. You’ll never miss the dairy, wheat, or eggs, and you’ll have a collection of recipes that will have your family and friends begging for more, not to mention memories to draw on for years to come!

Order it on Amazon or use this link 

Celine’s Grain Free Paleo Granola

February 1st, 2020 Posted by Blog, Recipes 0 thoughts on “Celine’s Grain Free Paleo Granola”

Looking for a great Grain-free Paleo granola?

This version is my copycat to Paleo Hero’s Primal Granola except vegan with no honey.
It’s very easy to just mix the ingredients and toast in your oven.

Makes about 5 cups in about 30 minutes

Print Recipe
Paleo Granola
Prep Time 5 Min
Cook Time 25 Min
Servings
Cups
Prep Time 5 Min
Cook Time 25 Min
Servings
Cups
Instructions
  1. Preheat your oven to 350° and line a baking sheet with parchment. In a large bowl combine must, seeds and spices.  In a small bowl, stir together coconut oil, maple syrup and vanilla.  Pour over nut mixture and toss to coat. Spread granola on your baking sheet in an even layer. Bake until golden and toasted, 20-25 minutes. stirring half way through.  Let cool completely on baking sheet before storing in a resealable container. Granola will keep about 3 weeks in an airtight container. But it won’t last that long! It’s yummy!
Share this Recipe
 

Fat Bomb (Keto) Chocolate Mint Brownies

December 29th, 2019 Posted by Blog, Recipes 0 thoughts on “Fat Bomb (Keto) Chocolate Mint Brownies”

I know the holiday’s have had me posting all sorts of recipes for my Vegan GF baking fans. And now that January is upon us, the fat loss coach in me will take over! It’s time to buckle down and it’s time for some low carb goodies!

I love chocolate mint things – everything chocolate mint actually. and I’ve been itching to create this brownie! I saw a pic of it from another bakery a long time ago and it’s been haunting me ever since. If I could make good business sense of it- it’d just create new recipes for the bakery weekly and sell them as I did! But alas, it does not make good sense to always be changing up the bakery’s offering, so this is where my inner blogger gets to shine!

I turned these into a Keto version since I practice eating 2 keto-style days a week with carb cycling. I don’t really eat a lot of sugar or sweets any more anyway and I really want to eat these!  Happily they are totally no-guilt and when you are trying to get in your 100+ grams of fat a day – these guys will be perfect!

Enjoy!

Celine xx

Print Recipe
Keto Vegan Creme de Mint Brownies
perfect for low carb days. These are fudgey and minty and cool! Note about Miyoko's butter... I love it and use it where ever I can. It does not disappoint! But, be warned, it does have cashew cream in it (for those with nut allergies ;( and may be just plain hard to find for some. Earth Balance Vegan Butter is a great substitute. I'll be posting my own recipe for a butter blend we use at the bakery too! stay tuned!
Keto Vegan Creme de Mint Brownie
Servings
brownies
Ingredients
Keto Brownies
Minty Green Layer
Chocolate Layer
Servings
brownies
Ingredients
Keto Brownies
Minty Green Layer
Chocolate Layer
Keto Vegan Creme de Mint Brownie
Instructions
Keto Brownies
  1. Heat oven to 350/180 degrees Line the bottom and side of an 8x8 pan with parchment paper. Combine the vegan butter, sugar, cocoa powder and salt in a glass dish, microwave for 30 seconds, stir and heat again for 30 seconds. Mix until sugar crystals are melted and mixture is smooth.
  2. In a separate bowl, mix egg replacer with warm water and stir. Allow to sit for 2 minutes to froth and bubble for a few minutes. Stir egg mixture and almond flour into chocolate until combined and smooth. Beat about 1 minute.
  3. Pour in to prepared pan and bake 20 mintues.
  4. Allow brownies to cool at least an hour.
Creme de Mint Filling
  1. Beat vegan butter and sugar until light and fluffy. Add turmeric, spirulina and mint, mix until color and taste set. Spread over cooled brownies and chill 15 minutes.
Chocolate Topping
  1. In a glass measuring cup melt butter and chocolate chips for 30 second in the microwave. Stir. Heat for a second 30 seconds. Add 2 TBL SF sugar to taste, stir until smooth. Spread over green layer and chill. Cut into 16 bars. Store refrigerated.
  2. ***NOTE*** Celine's Sugar Free Powdered Sugar Blend 1.5 cups xylitol crystals 1/2 tsp stevia 1 TBL tapioca starch 1/2 tsp salt Blend in a food processor or vitamix until fine powder
  3. Each square is 310 calories 4 net carbs/ 24g Fat/3g protein
Share this Recipe

Making Karma Baker’s Bread at home.

December 16th, 2019 Posted by Blog 0 thoughts on “Making Karma Baker’s Bread at home.”

Welcome to the bread class!

If you are here, you’ve have probably bought our new home bread kit and want some extra instructions and tips!

Celine’s Gluten Free Bread Loaf

Ingredients

  • 18 oz warm water (110° to 115°)
  • 3 tablespoons sugar
  • ¼ cup olive oil or canola
  • 1/2 ounce active dry yeast (use entire packet provided)
  • Karma Baker’s Bread Flour mix, entire bag (3 cups)

Directions

  • In a stand mixer bowl, dissolve yeast and sugar in warm water (105-115);
  • let the mixture stand until bubbles form on surface.  5 min
  • Stir oil and flour blend into yeast mixture.
  • Using a paddle beater on low on your stand mixer, (setting 2-3) until smooth. Beat about 3 minutes.
  • DO NOT knead this dough. It will be like thick batter. And very sticky.
  • Grease a spatula and empty batter into a greased 10×5-in. loaf pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the loaf pan.
  • Cover and let rise in a warm place until just about doubled, about 15-25 minutes. (SEE TIP BELOW – I like an empty microwave)
  • Dough should rise to about a ½” above the pan’s top edge.
  • Bake at 375° for about 60 minutes.  Crust should be dark golden brown and sound hollow when tapped.   Allow to cool in pan for 20 minutes. Then remove from pan and cool completely on a wire rack.  Allow  the loaf to cool for 4 hours before cutting. If not, bread will seem gummy or not cooked through, this will settle once it has cooled completely.

Test Kitchen Tips

  • Be careful that your water isn’t too hot when proofing yeast. I mix 1 part boiling water with 1 part cold refrigerated water to get 110 degree water. THEN add the sugar to dissolve and then the yeast.
  • To create your own proofing oven, boil a bowl of water in your microwave for 5 minutes. Remove the bowl and use your empty microwave as a warm air tight place to let your bread dough rise.
  • Baking times will vary at higher altitudes.

 

 

For best slicing tips: let the loaf cool 5 hours, or set in the freezer for 20 minutes, to get the best cleanest slices. Bread will keep soft on the counter, sealed for a few days.  Freeze for 2 months.

You may also freeze the bread and warm up each slice as you desire – keeps weeks in the freezer.

If you haven’t bought our bread mix yet, you can here. And if you’re wondering why there’s no recipe for the mix itself, it’s because these flours we use are not available to the public. The are only sold to larger commercial and manufacturing kitchens. We promise we aren’t just being greedy, lol.

As with everything about Karma Baker, we are here to help. We want to bring the best food to those that need vegan and gluten free. We want to change the way people think about eating gluten or dairy and egg free. Many have a bad taste in their mouths (literally!) and we are here to give them a corrective experience.

We bake with love and intention everyday.

Thank you!!!

Print Recipe
Karma Baker's Bread at home.
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
loaf
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
loaf
Ingredients
Instructions
  1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
  2. Let the mixture stand until bubbles form on the surface.  About 5 min.
  3. Stir the oil and flour blend into the yeast mixture. Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.
  4. Grease a silicon spatula and empty the batter into a greased 10" x 5" loaf pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the loaf pan. Cover and let rise in a warm place until just about doubled, about 15-25 minutes. (SEE TIP BELOW – I like an empty microwave) Dough should rise to about a ½” above the pan’s top edge.
  5. Bake at 375° until golden brown and bread sounds hollow when tapped, 60 minutes. Remove from pan to cool on wire rack.
Share this Recipe

Christmas Sugar Cookies!

December 15th, 2019 Posted by Blog 0 thoughts on “Christmas Sugar Cookies!”


My grandma Lucy was the queen of sugar cookies. At Christmas she would make hundreds of thin crispy santas, bells and candy canes. I took for granted that each one was hand cut and ate them like crazy… but seriously what a job! hundreds! I dont know how she had the time. She had a job AND had 9 kids. Amazing. Her cookies were kinda like heaven.

And naturally, she used pure butter and glazed them with a sweet egg wash. The old fashioned way.

When we got our firsts requests for gluten free and vegan sugar cookies, my daughter was loving those soft cakey cookies from the grocery store. Yuck. But with that in mind, I created something similar at the bakery. We started out with a soft chewy sugar cookie. They were awesome, but I was missing my grandma’s thin crisps. So I tweaked the flour blend (gasp!) to take away the chewy and leave only crisp!

Print Recipe
Crispy Sugar Cookies
Prep Time 30 min
Servings
cookies
Prep Time 30 min
Servings
cookies
Instructions
  1. Cream together Vegan butter and sugar until light and fluffy.
  2. Sift together dry ingredients and add to whipped butter. Combine until just blended. Add Vanilla and Maple syrup, mix until a ball of dough is created.
  3. wrap dough in plastic or waxed paper. Refrigerate at least 30 minutes.
  4. Preheat oven to 350 Pull dough from fridge and let sit at room temp for 10 min. Roll out in small batches to a 1/4" thickness and cut with a cookie cutter. Place cookies on a parchment lined baking sheet. Bake for 15 minutes at 350. Cookies will will become lightly browned on the edges.
Share this Recipe

 

Traditional Pumpkin Pie … vegan & gluten-free

November 23rd, 2019 Posted by Blog 0 thoughts on “Traditional Pumpkin Pie … vegan & gluten-free”

If you love to bake and want to make your own pies this year, here’s the recipe you need!
there are so many recipes out there. Most have amazing pictures and the recipes just don’t measure up.
I know I’ve been sucked into a pretty picture or 2 just to have a total recipe fail on my hands.

It’s because we trust that bloggers will only share a 100% vetted recipe. But they don’t. They want to get your attention and clicks and SEO rating (notice that you have to scroll for MINUTES to actually GET to a recipe???)

Well I hate that and I won’t make you do it.
here’s my pumpkin pie recipe. It’s based on my grandma Lucy’s recipe. Which is probably based on the Libby’s pumpkin can recipe. lol. All I know is, it means childhood to me.

And pies aren’t complete without whipped cream. Here’s my method and super easy recipe. Be sure to chill that can of coconut cream as long as you can. Seriously a week is best!

Print Recipe
Celine's Perfect Pie Crust
This is the prefect flaky pie crust we use at Karma Baker bakery. The tricks are in the techniques. Use cold ingredients. Chilling the dry ingredients and the even the mixing blades is a big benefit to keeping the fats and flour mixing exactly right!
Prep Time 15 min
Cook Time - -
Servings
9" pie crust
Ingredients
Prep Time 15 min
Cook Time - -
Servings
9" pie crust
Ingredients
Instructions
  1. Ice Water
  2. Chop the vegan butter into small cubes and freeze about 20 minutes. Measure out palm shortening and also store in the freezer until ready to use. Measure out your dry ingredients. And prepare a glass of ice water to measure out of as needed.
  3. Using a food processor, pulse the dry ingredients with the fats for 10 seconds at a time, until it resembles wet sand. Add the ice water 1 TBL at a time and pulse until the dough just comes together. Do not over mix. You may not need all of the water. It depends on the weather. Dryer days need more water. Humid days... less.
  4. Wrap the dough in plastic wrap and refrigerate at least 2 hours. Roll out as you like. A little tapioca starch on the rolling pin is always helpful. Enjoy! Please leave feedback and comments with your results! In Good Karma, Celine
Share this Recipe
Print Recipe
Celine's Vegan Gluten Free Pumpkin Pie
Course Holiday, Pies
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9" deep dish pies
Ingredients
Course Holiday, Pies
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9" deep dish pies
Ingredients
Instructions
  1. Preheat oven to 350. Add all of the ingredients to a high speed blender or food processor and blend for 3 minutes until smooth. Pour into 2 9" deep dish raw pies shells. Bake at 350 for 35-45 minutes until top is slightly golden and pies are just set. Allow to cool 2 hours before setting in fridge. Store pies sealed in the refrigerator up to a week. Or freeze for 1 month.
Share this Recipe
Print Recipe
Vegan Whipped Cream
Not all coconut cream is the same or works as well. Use one from Thailand for best results. To make this Paleo, omit the cane sugar and use a 1/2 tsp stevia
Course Specialty
Cuisine Dessert, Vegan
Servings
Servings
Ingredients
Course Specialty
Cuisine Dessert, Vegan
Servings
Servings
Ingredients
Instructions
  1. Chill the can of coconut milk in the fridge overnight. If you can the time, a week ahead is best.
  2. To make whipped cream: Open the can of coconut milk UPSIDE DOWN and pour off the liquid into a separate container.
  3. Put the solid cream into a deep mixing bowl and whip for 2 minutes. Add the sugar and vanilla and whip until peaks form. If the cream is too thick, add a tablespoon of coconut liquid at a time to loosen it and allow for thick billowy peaks.
  4. Serve immediately or store in the refrigerator covered, for up to a week.
Share this Recipe

Vegan Paleo Keto Whipped Cream

November 18th, 2019 Posted by Blog 0 thoughts on “Vegan Paleo Keto Whipped Cream”

This whipped cream may change your life!

Print Recipe
Vegan Whipped Cream
Not all coconut cream is the same or works as well. Use one from Thailand for best results. To make this Paleo, omit the cane sugar and use a 1/2 tsp stevia
Course Specialty
Cuisine Dessert, Vegan
Servings
Servings
Ingredients
Course Specialty
Cuisine Dessert, Vegan
Servings
Servings
Ingredients
Instructions
  1. Chill the can of coconut milk in the fridge overnight. If you can the time, a week ahead is best.
  2. To make whipped cream: Open the can of coconut milk UPSIDE DOWN and pour off the liquid into a separate container.
  3. Put the solid cream into a deep mixing bowl and whip for 2 minutes. Add the sugar and vanilla and whip until peaks form. If the cream is too thick, add a tablespoon of coconut liquid at a time to loosen it and allow for thick billowy peaks.
  4. Serve immediately or store in the refrigerator covered, for up to a week.
Share this Recipe

Jackfruit Turkey & Gravy… Thanksgiving 2019

November 10th, 2019 Posted by Blog 0 thoughts on “Jackfruit Turkey & Gravy… Thanksgiving 2019”

Hi All!

It’s been recording breaking busy at the bakery! Just so busy with many moving parts! Our new KarmaBoxes going out, Cakes being shipped, supplying to our wholesale grocery stores and cafes and of course… our store front!

We make around 600 pies in November… it boggles my mind that that is even a thing! I never imagined in a thousand years of imagining amazing things, that I would own a bakery and that we would be making 600 pies for Thanksgiving. And all vegan and gluten free pies at that! It reminds me that we are actually making an impact in people’s lives. It feels good. My grandma Lucy is definitely smiling down on me!  -Hell, she’s probably the force behind all these orders! HA! Thanks grandma!

This year I will be taking thanksgiving day OFF!!!

Which means, after a crazy Wednesday of handing out pies all day, I will wake up Thursday morning in my soft cozy bed with NOTHING TO DO ALL DAY! lol.

Seriously, I’m planning it.

I’ll wait til Friday to cook and do the whole Thanksgiving thing. Grandma would NOT approve of that  ;)

And we do Thanksgiving the vegan kinda way… with my Jackfruit Turkey.

Mashed potatoes

Porcini Mushroom Gravy

Gluten Free Stuffing

Green Beans

Balsamic Roasted Brussel Sprouts

Sweet Potatoes with a crunchy pecan crumb topping.

..oh! and pies! that part is covered at least!

Funny story… the first year we were open for Thanksgiving, we gave out every last pie to people running in for a last minute pie! Arek and I had zero pies for us..lol… it was really funny and we were fortunate to have such a first world problem. Like I said, we’re blessed from higher up.

so… you want Recipes???

Right here… no need to scroll down for miles lol – I don’t roll like that.

Enjoy and have a fabulous Thanksgiving. May you be with family that makes you feel safe and loved, and eat without guilt and in Good Karma.

xo

Celine & Arek

Print Recipe
Jackfruit Turkey
Prep Time 20 min
Cook Time 2 hours
Passive Time 24 hours
Servings
servings
Ingredients
Jackfruit Brine
Jackfruit
Prep Time 20 min
Cook Time 2 hours
Passive Time 24 hours
Servings
servings
Ingredients
Jackfruit Brine
Jackfruit
Instructions
  1. To Brine the jackfruit: Open cans of jackfruit and rinse. In a large ziplock bag add all of the brining ingredients and jackfruit. Let sit in fridge overnight.
  2. In the morning drain brine water and collect the jackfruit into another container. Toss out brine bag with contents.
  3. In a large saute pan, heat olive oil over medium heat and add chopped onion. Gently brown the onion for 20 - 30 minutes until translucent and golden brown. Add celery and continue to gently cook until the bottom of the pan is dark and vegetables are caramelized. Deglaze the pan with 1 cup of white wine. Scraping the dark bits on the bottom of the pan, add the jackfruit to the pan with the herbs, spices, maple syrup and vegetable stock. Cover and cook over low heat for 1 1/2 hours. Checking every 20 minutes that the liquid is still covering the jackfruit. Keep heat lowered to a gentle simmer.
  4. The jackfruit will soften and absorb all of the flavors. Remove cover and using the back of a fork or potato masher, mash the jackfruit until it looks like loose stringy meat. Raise the heat under your pan to medium and sauté the meat until the liquid has all absorbed and it becomes a little bit dried out. This can take about 30 minutes. It will look drier than it is. Stir often to avoid sticking and burning.
    Jackfruit Turkey
  5. Serve hot. Can be stored up to a week in the fridge or frozen for later.
Share this Recipe
Print Recipe
Sweet Potato Pecan Crunch Casserole
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
Instructions
Filling
  1. Bake the sweet potatoes in the oven at 450 for 30 minutes.
  2. For the sweet potato filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  3. Whisk together the butter, mashed sweet potatoes, sor or almond milk, brown sugar and salt in a large bowl. Transfer to the prepared baking dish.
Pecan Crunch Topping
  1. Combine the Gluten Free flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes.
Share this Recipe
 
Print Recipe
Porcini Mushroom Gravy
Prep Time 20 min
Cook Time 30 min
Servings
servings
Ingredients
Prep Time 20 min
Cook Time 30 min
Servings
servings
Ingredients
Instructions
  1. In a small bowl cover the dried mushrooms with 1 cup of boiling water. Allow to sit about 20 minutes. Keeping the water, strain out the mushrooms and chop.
  2. Thinly slice the white or brown mushrooms. In a large saute pan, heat oil and add onions, cook over medium heat for 30 minutes, stirring constantly until caramelized and brown. Add in all of the mushrooms. Sauté until reduced and lightly browned. add herbs and pepper. Deglaze the pan with the hot vegetable stock. Add the porcini mushroom liquid now too. Scrape the bottom of the pan to get the nice brown bits up. Lots of flavor there! Bring to a gentle boil. Allow to simmer for 15 minutes.
  3. In a small bowl or measuring cup, mix the flour with 1/2 cup COLD water. Stir until smooth. Making sure the gravy is at a low boil, stir in the flour mixture, stirring the graving until its completely combined. If you don't, you will get a lumpy gravy. Allow to cook an additional 5-10 minutes to thicken and cook the flour.
  4. Serve hot. Store for 1 week in the fridge.
Share this Recipe
Print Recipe
Celine's own Gluten Free Vegan Stuffing
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
servings
Ingredients
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
servings
Ingredients
Instructions
  1. 1. Preheat oven to 350°F. Butter or spray oil a 13x9x2" baking dish and set aside.
  2. 2. Melt 1 stick of butter in a large skillet over medium-high heat; add 2 TBL olive oil, onions, carrots and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread crumbs; stir in herbs, salt, and pepper. Pour broth over bread mixture and toss gently until bread has absorbed liquid.
  3. 3. Transfer to prepared casserole dish, cover with foil, and bake about 30 minutes.
  4. 4. Uncover, and bake until top is browned and crisp, 10-15 minutes longer.
Share this Recipe

Halloween Brain Cake Tutorial

October 22nd, 2019 Posted by Blog 0 thoughts on “Halloween Brain Cake Tutorial”

I was totally inspired by a french blogger and her amazingly beautiful photos of this brain cake. I chose to use the brain as a topper for a tiered white fondant cake with slashes cut into the fondant and blood running out and down the sides. It turned out very cool … maybe a Zombie Wedding cake..? i don’t know, something cool like that. For me it was just for fun… a Halloween cake contest.

I grew up in Canada and took French since Kindergarten, so luckily, i could get the gist of her instructions… and now here they are for you. She used a marshmallow fondant and injected it through a tube to get the brain coils, but it’s pretty easy to roll out vegan fondant in to a snake-like. Marshmallow is either egg whites, or animal gelatin. Neither are ok for me in any regard, so I used easy to find, vegan fondant.

I baked up 2 6″ red velvet cakes, layered them with frosting and chilled until it was solid and carvable.

For the brain, they are a flattish dome, cut the cake to about 4″ tall and round out the corners to make it brain shaped. it’s ok if it’s not totally symmetrical or perfect. you can fix that later.

brain cake

brain cake tutortial 1

Apply a thin, crumb coating of frosting to the cake and chill about 15 minutes. Add another thick layer of frosting to make the cake smooth on the top and sides, using the frosting to enhance the shape you’d like, again tho, it’s ok it’s it’s not prefect. the thick frosting will allow you to push the fondant into the shape you want.

Color your white fondant with a touch of red dye or beet powder coloring. You just want a very light color, since the blood layer will color it further.

Roll into snake coils about 2 ft long and 1/2″ thick. begin at the center “front Lobe” and coil back and forth until you get to the other side of your brain. if you run out of coil, just tuck the end in the frosting and start a new coil. you wont see the gap later on.  Continue coiling on the sides, up and down and around to create a random design. you want to stress the center gap coil that runs down the middle more than anything else for realism.

Once the fondant lobes are complete, using clean, dry hands, press the fondant gently into the shape you want. A bit flatter on the top and sides, rounded on the edges.

this is your finished brain.:)

Chill for about 30 minutes to get the frosting set. Bring it out and let the fondant dry an hour or so.

Now the fun bloody bit!

take 2 cups of seedless raspberry jam and warm in the microwave for 1 minute, stir until it’s very smooth and flows easily. A few brands that i used varied in color, so if you don’t want to add food coloring to it, get the reddest jam you can find. Making your own really is the best tho.

When the Jam has cooled enough to touch, but is still warm, spoon it on the cake and help it in to the holes between the coils. when it’s completely covered, use your fingers to smooth it in a thinner layer across the coils. so they show through a bit. Allow to cool and the jam will solidify again. Brilliant huh?!

 

 

Vegan Tofu Frittata Low Carb Breakfast

July 8th, 2019 Posted by Blog 0 thoughts on “Vegan Tofu Frittata Low Carb Breakfast”

Being vegan means sacrificing some things. I have sacrificed many things and don’t regret any of it ~ at all. Talk about worth it!! My health and the lives of the animals and the environment are way more important than my tiny momentary ideas of happiness.

That being said – I do miss the convenience and protein power of eggs. I’m highly allergic to them actually, so I wouldn’t ever take a chance – and the humanity of the baby chicks that die for the egg industry should be enough to pull at anyone’s heart strings. ( I won’t be “that vegan” and elaborate, but if you don’t know – google it)

The ease of prepping an egg and getting a nice low carb / high protein meal in minutes has definitely been a challenge! ugh… what’s a girl to do?

Tofu. Trust me – it’s cool, you can prepare tofu to replace your eggs very easily.

This is my go-to Frittata recipe to use as a base.

They are vegan and eggless.

Creamy

High Protein

Vegan macros

Excellent if you are doing Faster Way to Fat Loss with me in one of my coaching groups!

Find out more about that here.

Print Recipe
Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach
A perfect low carb - high protein meal or or side dish.
Prep Time 20 min
Cook Time 30 min
Servings
slices
Ingredients
Tofu base
Vegetables
Prep Time 20 min
Cook Time 30 min
Servings
slices
Ingredients
Tofu base
Vegetables
Instructions
  1. Preheat oven to 375. Spray an 8" x 12" casserole dish with olive or coconut oil spray.
  2. Tofu filling: In a food processor combine the drained tofu with all six ingredients.
  3. Blend until very smooth scraping down sides as you go.
  4. Roughly chop sun dried tomatoes and artichoke hearts.
  5. In a medium fry and pan sauté onions until soft and golden. About 15 minutes so they have a chance to caramelize and get some great flavor going. Add the chopped spinach and artichokes and sun-dried tomatoes with Italian seasoning. Heat together about two minutes.
  6. In separate bowl combine vegetables with the blended tofu egg mixture.
  7. Stir to gently combine. Add fresh chopped parsley.
  8. Pour into greased casserole dish. Sprinkle with Vegan Parmesan. Bake at 375 for 30 minutes until golden brown on the top and center is solid. Allow to sit about 15 minutes before cutting.
Share this Recipe

Meat Loaf for Vegans!

April 24th, 2019 Posted by Blog, Recipes 0 thoughts on “Meat Loaf for Vegans!”

As many of you know from my personal instagram, I’ve been living and eating the FASTer Way to Fat Loss lifestyle since January 2019!  I finally found something to help me get rid of these vegan carb pounds! I know – I know… most people switch to vegan and BOOM!!!… they get all stick like. well not me. I got fat and lost muscle mass like crazy. Arek too. And he’s a beefcake (pardon my pun) of a man! and still, he was getting weaker looking, even tho we ate very healthy whole foods AND worked out continuously.

Once I found FASTer Way and spent a couple of weeks on it, I saw huge change!!!

Fat dropped off!

My middle-aged belly slunk away!

FLAT ABS at 49 years old ;)

My attitude and energy level skyrocketed!

I felt SO good in fact that I became a coach to actually help others like me. It’s been a blast to see women get excited about their bodies again and feel amazing!

Please ask me more about FASTer Way – I kinda can’t shut up about it lol.  Well here’s link to find out for yourself.

This is me at Christmas, then after only 6 weeks in February and again in May!!! And yes, it feels awesome ;)

https://www.fasterwaycoach.com/register#celineike

But THIS blog is actually about meatloaf!!! and oh how i miss it!

I found this recipe on Original Vegan’s site. It’s a bit too carb heavy for me with my Faster Way lifestyle, so I added some meat ;) Not real meat silly!!!  Some Beyond Meat® Beef Patties! All pea protein and so good! The Macros for this are now outstanding!

The ketchup glaze is the key – when it comes out of the oven, it smells AMAZING!

Enjoy it and it’s awesome macros!

Per Slice…
49g/18g/26g
42/26/32%
perfect for a regular carb day!

Print Recipe
Vegan Meatloaf with Ketchup Glaze
Meat Loaf to end all Meatloaves! With Beyond Meat added for extra protein and amazing flavor, you could fool any meat eater ;)
Prep Time 10 Min
Cook Time 60 Min
Passive Time 10 Min
Servings
Slices
Ingredients