Tag: vegan

Apple Cider Dinner Bread

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This bread takes advantage of the sweetness of apple cider, but it isn’t sweet at all, making it the perfect complement to soups, stews, and chilis at the dinner table. It comes together in a few moments, letting you have a fresh-baked loaf ready for when dinner is on the table.

It’s a riff off of my Hearty Beer Bread from The Allergy-Free Cook Bakes Bread, which is one of my go-to breads for when I’m busy and don’t have the time to wait for something to rise.

Apple Cider Dinner Bread (gluten-free, vegan)

Apple Cider Dinner Bread

2 cups sorghum flour
1/2 cup quinoa flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
4 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon unrefined cane sugar
1 1/2 teaspoons fine sea salt
1 3/4 cup plus 2 tablespoons pure apple cider
1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan.

Put the flour, baking powder, sugar, and salt in a large bowl. Whisk to combine. Make a well and pour in the apple cider. Mix until combined. The mixture will be thick.

Use a rubber spatula to scrape the mixture into the prepared pan. Smooth evenly. Brush with the olive oil.

Bake in the centre rack for 50 to 60 minutes, until golden brown and a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool about 30 minutes before slicing. Serve warm.

Apple Cider Dinner Bread (gluten-free, vegan)

 

Coconut Noodle Soup

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This Thai inspired soup is quick and simple. Perfect for cooler weather, you’ll love how easy it is to throw together after a long day at work.

ST - asian soup

Coconut Noodle Soup

1 tablespoon coconut oil
1 tablespoon finely chopped ginger root
2 stalks lemongrass, peeled and finely chopped
2 medium or large carrots, peeled and chopped
4 green onions, chopped (just the whites)
8 cups water
4 to 6 tablespoons wheat-free tamari
1 (6oz/170g) package super firm tofu
100g/3.5oz rice noodles
1 can (14oz/414mL) lite organic coconut milk
2 1/2 cups beansprouts
4 pak choy or baby bok choy, chopped
1 lime
1 cup loosely packed cilantro, chopped
Sea or Himalayan salt to taste
Crushed red pepper, if desired

Heat the oil in a large saucepan. Add the ginger and lemongrass. Cook for 1 minute. Add the carrots and onion, and continue to cook for an additional 5 minutes, until carrots begin to soften. Pour the water into the saucepan. Add 4 tablespoons of the tamari, tofu and rice noodles. Let cook for 5 minutes, until noodles are softened.

Add the coconut milk, beansprouts, and pak choy. Let cook an additional 5 minutes until vegetables are softened and soup is heated through. Squeeze in half of the lime, and add the cilantro. Test for seasonings, adding tamari, lime, salt, and red pepper if desired. Serve warm.

Mushroom-Wild Rice Cottage Pie

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Commonly known as Shepherd’s Pie, this twist on a cottage pie includes rich mushroom and flavourful, nutty wild rice. Add tempeh, kidney beans, or crumbled tofu after the rice cooks, if desired.

ST - cottage pie - preparing

Mushroom-Wild Rice Cottage Pie

For the potatoes:
Salted water, to cook potatoes
6 to 8 medium yellow-flesh potatoes, peeled and chopped
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped chives
1/2 cup mushroom broth (below)

For the filling:
1 .5oz/14g package dried porcini mushrooms
5 cups boiling water
1 tablespoon extra-virgin olive oil
1 red onion, peeled and chopped
1 1/2 pounds (680g) cremini mushrooms, chopped
1 small yellow onion, finely chopped
3 celery stalks, finely chopped
3 cloves garlic, minced
2 turnips (not rutabaga), peeled and finely chopped
2 large carrots, peeled and finely chopped
2 tablespoons dried thyme leaves
2 teaspoons ground sage
1 cup wild rice
3 tablespoons roasted cashew butter
2 tablespoons tomato paste

For the potatoes, bring a large pot of salted water to a boil. Add the potatoes. Cook until tender, about 20 to 30 minutes.

Meanwhile, put the dried mushrooms in a large bowl. Cover with boiling water and let stand 30 minutes.

Heat the oil in a large Dutch oven. Add the onion, mushrooms, celery, carrots, and turnips. Cook until softened, about 8 to 10 minutes. Add the garlic, thyme and sage, and season with salt and pepper to taste. Cook until fragrant, about 2 minutes longer.

Strain the mushroom liquid into the pot with the vegetables, reserving 1/2 cup. Rinse the mushrooms and finely chop, adding them to the pot. Add the rice. Bring to a boil. Reduce to a simmer and let cook 40 minutes. Stir in cashew butter and tomato paste. Let cook an additional 10 minutes, until thickened.

Meanwhile, drain the potatoes. Add the olive oil and reserved broth. Mash well. Stir in the chives and season with salt and pepper to taste. Preheat the oven to 375F.

Once the mixture on the stove top is finished, carefully pour it into a 9×13 casserole dish. Spread with the potatoes. Bake in preheated oven for 30 minutes, until the potatoes start to brown and become crispy. Let stand 10 minutes before serving.

ST - cottage pie - finished