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Crunchy Vegan Sweet Potato Pecan Casserole

November 15th, 2019 Posted by Recipes 0 thoughts on “Crunchy Vegan Sweet Potato Pecan Casserole”

GF Flour 

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Crunchy Sweet Potato Pecan 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.
  2. Bake until mostly set in the center and golden on top, 25 to 30 minutes.
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Celine’s Vegan Gluten-free Pumpkin Pie

November 14th, 2019 Posted by Uncategorized 0 thoughts on “Celine’s Vegan Gluten-free Pumpkin Pie”
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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.
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Vegan and Gluten-free bakery Los Angeles

Raspberry Oat Bars

July 6th, 2018 Posted by Uncategorized 0 thoughts on “Raspberry Oat Bars”

Vegan Gluten-Free Raspberry Oat Bars

Use your favorite GF flour or try our organic GF blend …

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Raspberry Oat Bars
Chewy and tangy bars from my grandma's recipe book, just altered a bit for the new age of V&GF baking!
Vegan and Gluten-free bakery Los Angeles
Prep Time 10 min
Cook Time 35 min
Servings
bars
Ingredients
Prep Time 10 min
Cook Time 35 min
Servings
bars
Ingredients
Vegan and Gluten-free bakery Los Angeles
Instructions
  1. Preheat oven to 350. Prepare an 8x8 square baking pan with parchment paper. Or set out 9 4" sturdy baking cups like the ones I used.
  2. In a large mixing bowl combine everything but the jam. Using a pastry knife or your fingers, cut or rub the butter into dry the ingredients so it resembles lumpy wet sand, it should take about 5-10 min.
    Vegan and Gluten-free bakery Los Angeles
  3. Press 2 cups of the mixture (about 2/3 of it) into the bottom of the prepared 8x8 baking dish. if using the cups, press 1.5 oz into each cup.
    Vegan and Gluten-free bakery Los Angeles
  4. Spread the raspberry jam over the base.
    Vegan and Gluten-free bakery Los Angeles
  5. With your fingers, sprinkle the remaining 1/3 of the oat mixture over the jam.
    Vegan and Gluten-free bakery Los Angeles
  6. Bake the 8x8 pan at 350 for 35 min, until the top crumb is golden brown. Individual baking cups bake for 20 min. Let cool about 20 min and remove from the pan. Slice into 9 squares when completely cool. But if you can't wait.... these taste pretty good hot too ;)
    Vegan and Gluten-free bakery Los Angeles
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Vegan Herbed Cashew/Almond Goat Cheese

December 28th, 2017 Posted by Recipes 0 thoughts on “Vegan Herbed Cashew/Almond Goat Cheese”

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Vegan Herbed Cashew/Almond Goat Cheese
This version with half chashews, half almonds, is a little lighter than how I used to make it with 100% cashews. The almonds take an extra minute to pop the skins off, but not really that big of a deal. Nuts soaked overnight will work best but if you are in a hurry, I've had great luck soaking the nuts in boiling water for 2-4 hours. I also don't use a blender for this... it's just a pain getting it out and pushing it down, the food processor works the best for this method.
Prep Time 20 min
Passive Time 24 hours
Servings
7 oz rolls
Ingredients
Prep Time 20 min
Passive Time 24 hours
Servings
7 oz rolls
Ingredients
Instructions
  1. Soak nuts overnight in fresh clean water. Keep them covered in the fridge.
  2. Weigh out the nuts after soaking. Drain the nuts from their liquid, rinse cashews and almonds under cold water, and drain again.
  3. Pop skins off the almonds and discard skins. Rinse almonds and drain again.
  4. Soaked almonds with skins removed.
  5. Place the nuts, coconut oil, fresh squeezed lemon juice and salt in an 11-14 cup food processor. Process for 30 seconds. stop and push down the sides. Add 4 TBL water to the mixture and continue to process. watch for the nuts to completely combine and move freely in the processor. if it's too thick, add 2 more tablespoons of water to free it up.
  6. Process for a full 5 minutes. At the end add in the herbs. I should look very smooth but a little bit dry.
  7. To make log of cheese: Lay out a sheet of plastic wrap and scoop out 7 oz (3 large scoops) of the cheese mixture.
  8. Fold over the plastic wrap and push air out towards the sides.
  9. Twist the ends of the plastic wrap in opposite directions until you get a tight sealed roll. Refrigerate at least 4 hours. Overnight is best.
  10. To make a formed bowl of cheese: Line a wide or shallow bowl with plastic wrap and pour cheese mixture in. Smack down on a table to release air bubbles. Pull plastic from the sides over the cheese and cover with plastic wrap. Refrigerate at least 4 hours. Overnight is best. To release mold, open wrapping and turn bowl upside down on serving plate. Tug on plastic or hit the bowl to release cheese.
  11. Garnish with more herbs.
  12. Use your imagination with flavorings with this cheese. Fresh or dried herbs, fresh cracked black pepper, or red pepper flakes are all favorites around here. Just on it's own is perfect too!
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Sweet Potato Pecan Crunch Casserole Vegan and Gluten-free

November 26th, 2017 Posted by Recipes 0 thoughts on “Sweet Potato Pecan Crunch Casserole Vegan and Gluten-free”

GF Flour 

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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.
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Jackfruit Turkey

November 26th, 2017 Posted by Recipes 0 thoughts on “Jackfruit Turkey”

While the brining is a great way to get layered flavors here. It’s not imperative. I made this just the other day with no fancy brine. I just rinsed the jackfruit after uncanny. And soaked it in freshwater (enough to cover) and 1 tablespoon of salt. It takes out the canned taste and citric acid if your brand has it yet in there. Let it sit an hour at least, up to overnight.

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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.
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Porcini Mushroom Gravy

November 25th, 2017 Posted by Recipes 0 thoughts on “Porcini Mushroom Gravy”
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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.
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Celine’s own Gluten Free Vegan Stuffing

November 15th, 2017 Posted by Uncategorized 0 thoughts on “Celine’s own Gluten Free Vegan Stuffing”
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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.
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Vegan & Gluten-free Gingerbread

November 14th, 2017 Posted by Recipes 0 thoughts on “Vegan & Gluten-free Gingerbread”


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Vegan & Gluten-free Gingerbread
Prep Time 20 min
Cook Time 15 min
Servings
3" cookies
Prep Time 20 min
Cook Time 15 min
Servings
3" cookies
Instructions
  1. BAKE at 325 10-15 min depending on cookie cutter use 7 on cookie sheeter thickness
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