gluten-free vegan life

      Hi, I'm Anna. I live in Minnesota. This is my food blog.

[deliciouslydairyfreerecipes]

Pliable, Gluten Free Chia Tortillas/Wraps

1/2 cup chia seeds 1/3 cup raw buckwheat groats 1/2 cup ground flax seed 1/4 cup sorghum flour 2 cups warm water 1 teaspoon salt 2 tablespoons olive oil

Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Cut 2 extra pieces of parchment paper the same size as the pan.

Place the chia seeds in a dry, high-speed blender. Blend to grind into a fine flour. Pour into a bowl and whisk in the warm water slowly. Let the mixture sit while you prepare the remaining ingredients, no more than 3 minutes.

Place the raw buckwheat groats in the blender and grind into a fine flour. Add the buckwheat flour, flax, sorghum, salt, and olive oil to the bowl and stir vigorously to combine. The batter will be thick and sticky.

Scoop 1/3 cup of the batter onto the lined cookie sheet. You should be able to fit 2 tortillas per pan so space another 1/3 cup of batter on the same baking sheet. Place the extra piece of parchment paper on the batter and press in a circular motion to spread the tortilla. They should be about 1/4 inch thick, making them too thin will cause them to break.

Bake the tortillas for 6-7 minutes on one side. Flip and back for an addition 3-4 minutes. The parchment paper should peel easily off the tortillas when they are done.

When you remove them from the oven allow them to cool 1 minute before taking off the paper. Don’t let the tortillas fully cool inside the parchament or they will stick. Place the tortillas on a cooling rack. Repeat with the remaining batter. Enjoy!

Store the leftovers with pieces of parchament or wax paper inbetween them in a sealed bag in the refrigerator.

Makes 7-9 wraps.

[butterflygrace]

(via Kettle Corn.)

[mouthwateringvegan]

Triple Chocolate Salted Caramel Brownies

[thugkitchen-deactivated20181113]

It’s below freezing and you’ve been walking through people’s goddamn cough clouds all day. At this point, soup is fucking inevitable but don’t grab some condensed crap. Your body needs some vitamins, not a shitload of sodium. Roast up this bad motherfucker and elevate your soup game.

ROASTED TOMATO SOUP

1 28 ounce can of plain, peeled whole tomatoes (get one that is low on sodium, check that motherfucking label)

3 teaspoons of olive oil

4-5 cloves of garlic (still in their skin)

1 medium russet potato

1/2 a small head of cauliflower (about 1/3 pounds)

1/2 a medium yellow onion

1 tablespoon of diced fresh rosemary (if you need to use dried, use only 1 teaspoon)

3/4 teaspoon dried thyme

2 1/2-3 cups vegetable broth

salt and pepper to taste

Warm up your oven to 325 degrees and grab a rimmed baking sheet or big ass roasting pan. Pour 1 of the teaspoons of oil on the baking sheet and smear it around evenly to make sure nothing is going to fucking stick. Drain the tomatoes but save the juice in a separate glass, we’ll use that shit in a little bit. Slice the tomatoes in half lengthwise and place them cut side up on the baking sheet. Try to keep about 1/3 of the sheet empty for future veggies. Roll the cloves of garlic in the oil on the pan, and place them near the tomatoes. We want to leave the skin on the garlic so those little bastards roast and get all sweet. Add a small pinch of salt over the tomatoes and roast all that in the oven for 30 minutes. If you can’t remember to check the clock, set a timer. If you can’t do either then why the fuck are you in the kitchen with sharp objects?

While the tomatoes are roasting, skin the potato and chop it, the cauliflower, and onion up into dime-sized pieces. You want to end up with around 1 cup of chopped potato, 1 1/4 cup chopped cauliflower, and 1 cup chopped onion. Toss them all together in a bowl with the remaining oil, rosemary, thyme, and a small pinch of salt and pepper. After the tomatoes have roasted for 30 minutes, add the seasoned vegetable mixture to the pan, spread it out as much as possible, and roast all that shit for another 30-40 minutes. You just want to make sure the potato and cauliflower are tender and a little golden in some spots. Take the pan out of the oven and let it cool for a couple minutes. Squeeze the garlic out of its skin; it should pop right out and smell fucking dope. Add the rest of the shit from the baking sheet and the roasted garlic to a blender and pour in the broth. Run it on high until the soup looks smooth. Pour all that into a pot on the stove, warm it over a low heat, and add the remaining tomato juice you saved from the can (it should be around 1/2 a cup). If you want a thinner soup, add the extra half cup of broth but I like it thick. Taste and add more salt, pepper, or herbs to get it right for you. Serve hot with some bread so you can mop your bowl clean when your spoon becomes fucking useless.

Makes enough for 4 mugs or 2 regular bowls

[vegansensation]

I'm going to be posting more of my intake on this blog to keep on track with eating healthier.

Breakfast was half a cup of Purely Elizabeth blueberry hemp granola, a banana and a handful of blueberries topped with vanilla almond milk.

[the-exercist]

Hasselback Potatoes from Panning the Globe:

5 large oblong shaped russet potatoes

⅔ cup olive oil

4 tablespoons lemon juice (1 or two lemons)

2 teaspoons dijon mustard (I like Grey Poupon)

2 teaspoons finely chopped garlic

½ teaspoon salt

several grinds of fresh ground pepper

1 tablespoon chopped parsley

1 tablespoon lemon zest (from 1 lemon)

Instructions

Preheat oven to 425ºF

Make the dressing Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.

Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don’t roll around when you’re slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.

Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato. Roll the potatoes around in the pan to coat them. Put the pan in the middle of the preheated oven and bake for 45 minutes.

Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.

Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!

[rugged-and-raw]

FULLY RAW MONDO BURRITOS Are you looking at this right here? You should be. I was craving Mexican food like mad and came across these babies on youtube by FullyRawKristina. They are da bomb! I’m having two. Because I can. "Awesome" Sauce: 1 Red Bell Pepper 1 Small Zucchini 1 Bundle Green Onions 1/4 c. Sesame Seeds Juice from 3 lemons (I used two) Habanero (optional, but I like it spicy) Cumin (to taste) Blend. Burrito: 1 Giant Collard Leaf (tortilla) Red Onion Bell Peppers Jalapeno Spinach Arugula Cilantro Tomatoes Bean Sprouts (I didn’t have any) Awesome Sauce Directions: De-stem the collard leaf, spread on the awesome sauce and add the rest of the ingredients. Roll up like a burrito. Check the video here: http://www.youtube.com/watch?v=ImTbxABSRAs -R&R

[boysenberry-tea]

1. How do you like your eggs?

2. How do you take your coffee/tea?

3. Favorite breakfast food?

4. Peanut butter, Almond butter, or Nutella? If PB,Smooth or crunchy?

5. What kind of dressing on your salad?

6. Pepsi, Coke, or Sprite?

7. You’re pressed for time, what do you make?

8. You’re...

[magicalfoodtime]

(via Faux-rango Mints - Homemade Vegan Frango Mints)

[veganfeast]

Chunky Monkey Baked Oatmeal by Yack_Attack on Flickr.

[vegansensation]

Fruit salad of raspberries, blackberries and banana for breakfast. Slowly moving towards bring raw 'til 4.

[vegansensation]

I had a super classy dinner of french fries and orange juice at The Snack Bar in Austin, Texas.

[vegansensation]

Salad rolls from Whole Foods

[angelaisraw]

Raw Chocolate Pie with Almond Cookie Crust

Crust :

1 cup Almonds, soaked (or almond pulp) 1/2 cup soft Dates 1/4 cup Coconut Oil, melted 1/8 cup Cacao Nibs 1 tsp Cinnamon 1/4 tsp Pink Salt

Combine all crust ingredients in a food processor and pulse to blend. You’ll have to keep scraping down the sides to get it good and mixed. It should be pretty smooth. Press it into a pie pan that’s been greased with coconut oil. Put the crust in the freezer and allow it to ‘set up’ for at least an hour.

Filling:

2 Avocados, ripe

1/4 cup Agave or Maple Syrup

4 tbsp Nut Milk

1 Vanilla Bean or 1 tsp Vanilla Extract

1/2 cup Raw Cacao Powder

1/4 cup Raw Coconut Sugar

1. In a food processor or Vita-Mix blender, combine avocados, maple syrup, nut milk, and vanilla until very smooth and silky.

2. Place mixture into a bowl. Add cacao powder and coconut sugar and mix with a spoon until well combined. Taste the filling and see if it is rich/sweet enough for your liking. You can always add a bit more cacao or sweetener if you’d like. 

3. Pour/spoon filling into pie crust and spread evenly. It is ready to eat! Store in fridge for up to 4 days.

    Crust recipe by Sayward Rebhal, filling recipe by Amy Jo for Pure and Simple.

[kendrakeepsklean]

Raw, Vegan Nutella Peanut Butter Drizzle Cheesecake

Ingredients - 

Crust:

1 cup oats

1 cup dates

Cheesecake:

2 bananas

1/4 cup melted coconut oil

2 cups cashews

1 1/2 cups dates

1/4 cup liquid sweetener (honey, agave, i used maple syrup)

1 teaspoon vanilla/vanilla extract 

1/4 cup cacao, or carob 

1 cup hazelnuts

Toppings:

Strawberries

Hazelnuts

Cacao Nibs

Peanut Butter

Coconut Shreds

Instructions - 

Crust: Blend/process the oats and dates until they stick together. Press onto the bottom of springform pan and refrigerate. 

Cheesecake: Process all ingredients except for cacao and hazelnutsuntil very smooth. Add water if it appears too thick, however, add as little as possible to keep cheesecake creamy. Pour half of the mixture on your crust. Add cacao and hazelnuts to the remaining half to create the nutella cheesecake layer. Pour the mixture in on top of your first layer. If you wish to add a little chew to your cheesecake, sprinkle coconut shreds and date pieces throughout your layers. 

Place in freezer until ready to eat. Add toppings and enjoy! 

[vegansensation]

I went to Sweet Ritual in Austin, Texas today. I got the Rocky Road sundae with chocolate syrup, Dandies mini marshmallows and pecans.

[heckyeahvegancupcakes]

Salted Caramel Cupcakes at TreeHugger