We went to the states and found these corn tortilla rounds that were deliciously soft and gluten free. We just bought a new toaster oven and wanted to test it out. We put the rounds in with Daiya and set it to 400F for 20 minutes, which was a tad much, so 15 probably would have been just fine.
Who could resist making deconstructed tacos? Deconstructed is a fancy word for lazy in my books. I’m sure fancy chefs have actually made wonderful things using this term, but I clearly am not in this category.
Making tacos is easy as pie, except if it’s gluten free pie then it’s actually not easy at all.
Either way, here’s how I topped the tortilla and made it a freaking tasty taco.
- 2 cups of cooked lentils mixed with various spices to your liking: cumin, paprika, oregano, black pepper, turmeric, garlic powder/freshly minced, ketchup, mustard, rice vinegar, gluten free soy sauce and fresh lime juice
- Daiya (any flavour is fine)
- freshly mashed avocado
- chopped tomato
- chopped red/green pepper
- chopped cilantro
I made a quick side salad:
- mixed greens,
- diced tomatoes
- broccoli slaw (broccoli, carrots, purple cabbage)
- radish sliced
- lightly sprinkled with extra virgin olive oil and balsamic vinegar
Also, had some rice prepared, I prefer basmati and there you have it – delicious! I most likely will be making this for a few dinners in an row.
I belong to a few vegan groups on Facebook and for the most part I don’t really fall into ‘fights’ or have issues with anyone. Recently I noticed one vegan calling another a ‘health vegan’, ie, not being a compassionate vegan and only eating this way for health reasons. Wow, who knew two little words could be a slap in the face. I do not consider myself a health vegan. I don’t scoff at others as I realize they are on their own journey. The only time people may accuse me to being an elitist is with Vegan Bloggers Unite! I have to turn away people who are in transitions or people who are freelance writers who want to hock their health products. That doesn’t really works with the mandate of a) being a vegan and b) being a vegan blogger. I mean really, the concept is pretty darn simple.
Regardless, I see the term ‘health vegan’ as a way to a) not only insult someone, but b) polarize an already fragile group. Let’s face it, veganism is not the majority of lifestyle choices people make. I don’t understand how that is the case, but that’s probably what other people think too. How could they do this, how are they not all lacking vitamins, they’re probably sickly etc. It’s all a matter of staying true to your health and making sure you are taking every precaution to educate yourself to what foods will keep you well. Failing that, yes, people will harm themselves. Logic and common sense seem to be pretty rare these days.
I chose to live in a real world where I know horrible things are happening and I do my best to not contribute to that. I cannot in good faith pretend these aren’t happening and turn a blind eye. Some of the vegan groups I’ve been in refuse to acknowledge that fact. Personally, I find that is odd and frankly childish. Whether you chose to call yourself a plant-based, herbivore, or vegan, the point is that you’re on a path of do no harm. (I hope at least) The real problem is the holier than thou attitude that gets the whole group lumped in with being nutbars. No one wants to be told what they’re doing it wrong – especially from a group that one goes to find solace in.
Either way, the issue at hand is that as vegans we ought to be helping each other, not attacking.
I had a craving for creamy mac n cheese with hotdogs. Yes, I was reliving a childhood meal I used to make for myself and hey, some things you never grow out of, thankfully now I can make them cruelty free.
I took the time to measure everything, even though I usually eye ball it.
Boil bag of gluten free pasta as per directions. Personally, I enjoy slightly mushier than usual pasta and thus boil the pasta about 5 minutes longer than suggested, but that’s me. The point is – boil your favourite pasta. This time we used Maple Grove white rice elbow pasta. We find this pasta to be just as good as Tinkyada and it’s always reasonably priced. While the pasta is boiling I cut up some Tofu Pups and fried them lightly in an pan until they were golden brown. For my Canadian friends I know you’re asking, what the heck is a Tofu Pup? I love these, more so the Jumbo ones, but they’re vegan AND gluten free hot dogs that are pretty dang good.
While the pups are frying on low heat I ready my cheese. I like to use 3 different Daiya cheese products for my mac n cheese.
1. Cheddar shreds 1.5 bags
2. Pepperjack shreds 1/4 of a bag
3. Chive and Onion cream cheese spread 1/4 cup
Oh yes, this is the holy trinity. Also VERY IMPORTANT – ready 1.5 cups of water on hand.
Once the pups have fried, put them aside as you have things to do. By now the pasta should be done and you’re ready do drain and rinse. I know some people don’t subscribe to the rinsing of pasta, but I am a believer of it. Before you put the pasta back into the pot to get everything together I suggest a tablespoon pad size of Earth Balance, or coconut oil to get things going. Put in the ‘butter’ or oil into the pot, keep the burner on medium and let the dumping begin!
First the pasta, then stir in the different cheese. This is where the water comes in. After each cheese I usually add 1/4 cup of water to see how it’s being absorbed and or coating the pasta. When you’re done with the cheese, don’t forget the Tofu Pups and there you have it. If you like feel free to add the hot sauce of your choice.
I had a hankering for something smothered in BBQ sauce and then it hit me – I’m going to make tempeh. Yes! I bought Nobel Bean Quinoa tempeh with Sesame seeds.
Click on the image to visit the Noble bean site
I’ve had the pleasure of speaking with this lovely company and they are incredibly down to earth. I appreciate a company who wants to be true to their product and they’ve been so for 34 years! Pretty neat I’d say.
I bought the tempeh frozen, so I left it to thaw overnight in the fridge. The next day I cut it into thin strips and left it to marinate in a container full of BBQ sauce. I know this sounds like it’s a long process, but man is it ever worth it. I put the strips on a sheet of parchment paper, set the oven to 400F and baked them for 10 minutes. I flipped at the 5 minute mark.
Easy as can be and it really didn’t involve any hard work. Also, the price is a heck of a lot lower than buying a pre-marinated product and without the chemicals.
I had some Schar gluten free rolls and baked those up as well. The sad thing about these rolls is you can only get them in the states. This means we do cross border trips just to get gluten free bread. Do you know how crazy you sound when that’s what you’re declaring at the border? Honestly, I wish they could come to Canada.
While things were baking I also sauteed shiitake mushrooms with some minced garlic and a pinch of salt. With a tomato fresh from the garden I assembled the ‘burger’.
- Shiitake mushrooms
- Sliced avocados
- Sliced cucumbers
- Sliced tomatoes
- BBQ tempeh
The glory that was this sandwich is seriously amazing. I would highly suggest trying this yourself.
I love me some veggie pot pie. I miss the flakey crust and decided that I was going to do something about it. I stumbled upon a recipe by Shirley Braden of Gluten Free Easily. I made my own changes, such as using vegetables stock instead of meat based one. I have found a frozen veggie mix at Costco, an Asian blend that has everything I want: shiitake mushrooms, mini corns, red peppers, water chestnut, and a few other veggies I used this for the filling.
For the topping, instead of using gluten free flour, I used Bisquick. I’ve never used Bisquick before, but I bought it in Buffalo and figured, hey why not. Oddly enough, this product is made in Canada, but not sold in Canada. I do not understand the logic behind this, but hopefully General Mills will change their mind and open the product up to the Canadian market.
Needless to say the Bisquick mixture was perfect for the topping and I found it to be perfectly flakey in the way that I wanted the texture to be.
I highly recommend trying this recipe because you don’t have to slave after making a base and a top, you can just pour the flour mixture over the veggies and bake it off. What a clever way to avoid stress and in my case disappointment. I usually make my crust way too thick and it just turns out gross. This method works and isn’t as heavy as using mashed potatoes either. Win all around!
I found this amazing recipe from Rachel over at Almonds and Avocados for Gluten free quinoa pizza crust. Seriously – this was very, very good and much healthier than using gluten free flour. For the cheese I used Annie at An Unrefined Vegan‘s recipe for Smokey Pesto Cashew Cheese. I actually made three different cheeses using this recipe: cashew, almond and sunflower seed. I hate to admit that the cheeses didn’t last long enough for me to take photos of. Ahem.
The above cheese is simply the bottom cheese flipped upside down, in case you are curious how the heck I was able to make that shape. I thought it would photograph well and look rather neat.
I love having such a plethora of recipes available and it’s so much fun to do a recipe you know has been tested. I do like making my own up, but it’s nice to let other people drive for a while too.
Hey hey everyone! I was going through my stuff and found a Bob’s Red Mill gift card that I was given, but I don’t recall how much is on there. As it came from the company, it’s only good for US residents, sorry fellow Canadians!
I figure, why not give it away and let someone enjoy it. I don’t recall the value, I think $25 or $50. Either way – every bit helps and it’s nice to get something for free.
I hope this Rafflecopter thingy below works:
a Rafflecopter giveaway
1. Only open to US residents
2. Enter as per the Rafflecopter
Good luck everyone!
Check it out! Air Eater has been featured on a list of 101 Leading Sites for Healthy Vegan Eating. The list was just published at HolisticNutritionDegree.org, and you can check the whole thing out here:
I’m pretty chuffed about it and thought I’d mention it. Wheee!
I decided to test out a recipe from Melomeals - Eggless Egg Salad! Yes, strange to have the main ingredient be substituted, but I figured this would be good. Oddly enough, I never really liked egg salad, I found the consistency to be gross. Thankfully this vegan version is very different and there’s none of that a) cruelty and b) rubbery strange stinky weird mouth feel. Yes, mouth feel is a legit term, for real.
I just happen to have tomato raw bread around. No seriously, I do, I am addicted to making it. My poor food styling attempt is mediocre at best, but I tried to make the cucumbers slices look interesting. Oh well. With this recipe the food processor is your friend. I didn’t even bother chopping anything I just blended it up. I don’t think I’m ever going to grate another carrot. Why should I when the machine can do it easier and faster. Heck, it slices, it dices and makes a dang fine tool in the kitchen.
If you have a version of eggless egg salad, I’d love to try it, the summer is here and it’s a perfect dish to bring to a party!