Autumn/Winter, Dinner, Gluten Free Vegan, Lunch, Spring/Summer

Tempeh Jambalaya

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Ok y’all, this recipe is another one that I’ve had up my sleeve for quite some time and I’m so excited to finally share it with you!

I love cajun food, it’s one of my absolute favorite types of cuisines. Except, with the heat level turned down a notch lol. I just can’t tolerate flaming hot dishes! Anyone who’s familiar with cajun food knows it’s almost always very spicy, and if it’s not it’s at least a little spicy? So I adjust the spicyness to my liking, easy peasy.

Tempeh is one of my favorite proteins. It’s got a good consistency to it which give it a great bite. I also love the flavor, although sometimes it does tend to be a little on the bitter side, but I don’t mind that. If you tend to not like the bitter taste (which I thiiink gets stronger the longer your tempers been sitting around…anyone?), you could always steam the tempeh for a few minutes before marinating to neutralize the bitterness. Still, I think tempeh is delicious, as well as nutritious, which is why it’s my go to protein other than good ole beans 🙂 The fermentation process makes tempeh healthier, and it becomes like a probiotic food which is good for our guts. I could stand to eat more of it honestly!

So since I have a special place in my heart for Tempeh, I naturally thought to substitute the meat from the classic Jambalaya with the fermented soy cakes. I’ve made vegan jambalaya with homemade sausage, which was great but took a lot of energy and time to make. I have yet to find a store bought sausage that’s both vegan AND gluten free, since they all seem to use wheat gluten as a main ingredient 💁🏻 so for those like myself who have a gluten allergy, I created this Tempeh version of Jambalaya, with all the same bells and whistles as the classic, such as the holy trinity and sweet bell peppers, but sans the animal flesh. The result…deliciousness! This is definitively a dish I’ll be keeping in rotation during the summer/early fall when peppers are in season!

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Tempeh Jambalya

Vegan | Gluten-free | Nut-free |Sugar-free

serves- 6-8

Ingredients:

•8 oz gluten-free tempeh
•Splash of vegetable broth or 1 tbsp EVOO
•3 tsp cajun seasoning
•1 tbsp paprika (smoked or sweet)
•1/2-1 tsp old bay/seafood seasoning
•1/4-1 tsp cayenne powder*
•1 large onion, diced
•1-2 garlic cloves, minced
•3 celery ribs, chopped
•1 green bell pepper, diced
•1 red bell pepper, diced
•1 cup brown rice (uncooked)
•2 cups vegetable broth
•28 oz diced tomatoes
•Salt, to taste

*Notes- adjust cayenne acorrding to your spicy tooth (1/4 tsp is relatively mild in this dish)

Instructions:
In a large pot on medium heat, add broth/oil and cook tempeh until golden brown, about 3 minutes (cook longer if you like your tempeh a little browned).
Add the onion and garlic to the pot, continue cooking on medium heat about 3 minutes. Add the celery, bell peppers, spices, rice, veggie broth, and diced tomatoes in liquid, stir well to incorporate and allow to come to a boil. After coming to a boil put on lid and low heat, allow to simmer about 30 minutes or until the rice is tender (check your rice package for cook time).
Once the rice is tender, taste for seasoning – add salt to your liking. Enjoy!

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Autumn/Winter, Cakes/Cupcakes, Gluten Free Vegan

Spiced Streusel Coffee Cake

imageFirst off, I’m soooo sorry I haven’t written a blog post in forever! I myself can’t believe it’s been so long…where does the time go? I’ve been consumed with medical appointments and dealing with one flare-up after the other. I haven’t been getting all the regular treatment I need due to lack of fund$ and unfortunately I’m paying for it in other ways (my health). It’s ok though, I won’t bore you with the gruesome details, well because I’ll get through it somehow, I always do! Instead I’ll just get into talking about this lovely recipe I’ve had up my sleeve for some time now.

For the longest time I use to think coffee cake had coffee in it. I mean after all it is called coffee cake 🙃. It wasn’t till just a couple years ago I realized coffee cakes weren’t actually made with coffee in it, but are meant to be eaten alongside a cup of coffee! Hah! If you’re thinking “duh where has this girl been all her life?”, yes I know I’m so, so very deprived, but it’s just that I’ve never been a coffee drinker. In my early 20’s I had maybe 5-10 cups of cold coffee one year because I thought it was “cool” to drink coffee, but I didn’t even really consider it coffee since it was cold 😂

As tempted as I was to put coffee in my coffee cake I refrained so I wouldn’t look like a coffee nut (or just a nut). I did however put nuts in the streusel to give a nice crunch which balances the soft, creamy, melt in your mouth cake. The brown rice flour makes this coffee cake light and pleasantly delicate, although you can use gluten free all purpose flour which won’t be as light and airy, buts it’s equally as enjoyable.

Make this healthy, delicious coffee cake with any fruit or vegetable your heart desires – pumpkin, sweet potato, apple, pear, let your imagination run wild! My coffee cake goes great with tea, cold coffee, and of course a regular ol’ cup of joe 😉

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Spiced Streusel Coffee Cake

Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-free, Yeast-Free Recipe

Yield: 9 servings

Ingredients:
•1½ cups brown rice flour (or gf all-purpose flour for non gain-free option)
•1 tsp baking soda
•1½ tsp ground cinnamon
•1/2 tsp ground ginger or nutmeg
•1/8 tsp ground cloves, optional
•1/2 tsp salt
•1 cup of puréed fruit/vegetable – such as pumpkin, apples, pear, sweet potato, etc.*
*3/4 cup brown rice syrup, coconut nectar or maple syrup
•1/2 cup vegan milk or purified/distilled water
•1/3 cup coconut oil or grapeseed oil
•1 tsp pure vanilla extract
•1 tsp apple cider vinegar or fresh lemon juice

{streusel}
•1/3 cup coconut sugar, brown sugar or maple sugar
•1/4 cup gf flour of choice 
•1 heaping tsp ground cinnamon
•1/3 cup pecans or walnuts
•1/4 cup vegan butter, melted 

*Note- the pics are pumpkin coffee cake. i’ve also made this with apple and pear, and they’re all delicious. You can use canned purée or purée fruit/vegetable in the blender.

Instructions:
Preheat oven to 350 degrees. Line 8×8 pan with parchment paper, or grease if desired. This isn’t required, but if you wanted to pull the whole cake out of the pan to place on a serving tray, it would make things a ot easier.
Mix together the dry ingredients. Add the fruit purée, sweetener, milk, oil, vanilla and vinegar/lemon juice. Mix together by hand, don’t overmix. Pour into pan. In a small-medium bowl add streusel ingredients and mix well. Sprinkle topping evenly over batter. Bake for 40 mins, or until a toothpick inserted in the middle of the cake comes out clean. Enjoy!

Autumn/Winter, Cookies, Gluten Free Vegan, Grain Free, Holiday

Grain-Free Gingerbread Cookies

 

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primalplalate.com

❄️ Happy winter solstice!!! ❄️

I can’t believe it’s officially winter AGAIN! Time flies!!! I know everyone says it, but even I feel like it despite living in a box (sure feels like living in a box being housebound haha)! To honor the solstice, I’m a.)posting for the first time in 6 months. SIX MONTHS!?!? This just saddens me. and, b.)sharing a slightly adapted grain-free gingerbread cookie recipe from Primal Palate !!!

This is the first year in a long time I’m well enough to really get in the Christmas spirit, and I couldn’t be more grateful!!!!! What better way to celebrate Christmas/the holidays/winter than making and eating gingerbread! Even better when it’s healthy and allergy-friendly 🙂


 

Grain-free Gingerbread Cookies

Vegan, Gluten-free, Grain-free, Refined Sugar-free optional, Soy-free optional

Yield: 12 gingerbread cookies

{recipe adapted from: Primal Palate}

ingredients:

•2 cups almond meal/flour
•2/3 cup arrowroot flour, plus more for dusting
•1/2 tsp salt
•1/2 tsp baking soda
•3/4 tsp ground ginger
•1/2 tsp ground cloves
•1/2 tsp ground cinnamon
•1/2 tsp ground nutmeg, or allspice
•4 tbsp coconut sugar or maple sugar
•1/2 cup unsulphured molasses (NOT blackstrap)
•3 tbsp unrefined coconut oil, or vegan butter

instructions:

preheat oven to 350 degrees.
in a large mixing bowl, combine blanched almond flour, arrowroot flour, salt, baking soda, ginger, cloves, cinnamon, nutmeg and sugar. Stir ingredients to combine.
in a small sauce pan, bring molasses to a boil over medium heat.
add coconut oil/butter to sauce pan, and stir until combined with the molasses.
remove sauce pan from heat and pour into the dry ingredients.
mix batter with a spoon until you have formed a dark golden cookie dough, and all the dry ingredients are combined withe the molasses and coconut oil/butter.
place a sheet of parchment paper (or set an wrap) onto a flat cooking surface, and dust parchment with arrowroot flour. form dough into a ball, and place on the parchment paper. lightly press dough down to flatten, and sprinkle with a small amount of arrowroot flour. place another sheet of parchment paper on top of the dough, and roll into a thin sheet with a rolling pin (about 1/4 inch thick).
sprinkle arrowroot on a small plate, and place cookie cutters into the arrowroot to coat the bottom for cutting. this will keep the cookie dough from sticking to the batter for an easy release after cutting.
once you have made cuts throughout the entire sheet of cookie dough, carefully peel away the excess dough, and lightly transfer the cut out cookies to a parchment lined baking sheet. form dough into another ball, and roll out again to repeat until all the dough is used. Enjoy!