Gluten Free Teff Pancakes

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Gluten Free Teff Pancakes

Easy teff and banana pancakes made in a blender
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Course Breakfast

Ingredients
  

  • 3 cups Teff Flour
  • 3 cups unflavored almond milk or similar We use Malk usually
  • 4 Ripe Bananas
  • 4 tbsp Flax Seeds
  • 2 tbsp Baking Powder
  • 2 tbsp Vanilla
  • 2 tbsp Honey Substitute for vegan
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 3 tsp oil We use sunflower oil

Instructions
 

  • Preheat griddle or pan on medium low.
  • Blend flax seeds until powdery.
  • Add bananas, almond milk, vanilla, honey and 1 tsp oil. Blend until smooth.
  • Mix all the remaining dry ingredients together in a large mixing bowl and then add the blended mix.
  • Add some of the oil to the cooking pan. Scoop about 1/4 c onto the pan at a time and cook for 3-4 minutes until the top starts to look dull and bubbles begin to form. Flip the pancakes and cook for a minute or two.

Vegan & Gluten Free Pizza Dough

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Vegan & Gluten Free Pizza Dough

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Ingredients
  

  • 2 cup Rice/Tapioca-based flour Bob's 1 to 1 works well
  • 1 cup medium grind cornmeal
  • 2.5 tsp yeast
  • 1.5 cup warm water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/4 cup olive oil

Instructions
 

  • In a mixer with a dough hook, add yeast to the water and mix
  • Add the sugar and salt to the mixer
  • Add the cornmeal and keep mixing
  • Dump in all the flour and keep mixing until it turns into a ball
  • Divide the ball into two equal parts
  • Generously coat the inside of a 12" cast iron skillet with olive oil and press one of the dough balls into a flat shape that takes up the bottom of the pan
  • Flip the pan over onto a pizza screen and then add your toppings
  • Cook on the bottom rack in a preheated oven set to 500 degrees or so for about 7 minutes

Slow Cooker Beans & Rice

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Slow Cooker Rice & Beans

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Ingredients
  

  • 4 cups water
  • 1 cup red beans (or other beans)
  • 1 cup white rice
  • 2 tbsp paprika
  • 2 tbsp chili pepper
  • 2 bay leaves
  • 15 oz coconut milk
  • 1 medium onion minced
  • 4 cloves garlic
  • 1 tsp salt

Instructions
 

  • Soak beans in the 4 cups of water overnight in the slow cooker
  • Add all ingredients to the pot in the morning except coconut milk and rice
  • cook on high for 3 hours or until beans are almost soft enough
  • add rice and coconut milk and cook for another hour or so
  • remove bay leaves and serve

Vegan Refried Beans

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Ingredients
  

  • 1/2 cup Coconut Oil
  • 3 15oz cans Pinto or Black Beans Rinsed well
  • 7 oz Tomato Paste
  • 1 cup Veggie Broth
  • 1 Small Onion (Minced) Optional
  • 1 tsp Salt

Instructions
 

  • heat the coconut oil in a frying pan
  • add in cumin seeds and onion (if desired) and fry for 2 minutes
  • add the rinsed beans and fry for about 5 minutes
  • mix in the remaining ingredients and mash the beans
  • cook for another 5 minutes and then serve

Medu Vada

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Medu Vada

Ingredients

  • 1c of split urad dal(skinned black lentils) soaked for at least 2 hours (buy at an Indian grocery store)
  • 2 inches of grated ginger
  • 1 tsp salt
  • 3 sprigs of fresh curry leaves chopped (buy at an Indian grocery store)
  • 2-4 whole red chilies chopped up
  • 1/4 tsp of black peppercorns chopped up

Instructions

  1. start heating the oil to 375 degrees
  2. use a mixer grinder or high quality blender for this
  3. drain the lentils well
  4. combine the ginger, salt, and lentils into the blender and blend until smooth
  5. stir in the curry leaves, peppercorns, and red chilies
  6. wet both hands and form a ball into one hand and poke a hole in the middle of it with the other
  7. quickly throw the ring into the frying oil, don't over-handle the batter
  8. keep your hands wet and continue the process until there is one layer of vada floating on the oil
  9. when they are starting to become golden, flip and fry a little longer
  10. pull vada out and drain on paper towels
https://www.sinfultidbits.com/2019/04/medu-vada/

Vegan African Peanut Soup

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Vegan African Peanut Soup

Ingredients

  • 2 tbsp oil
  • 1 chopped red onion
  • 4 cloves of minced garlic
  • 2 inches of grated/minced ginger
  • 6c veggie broth
  • 1 tsp salt
  • 1c peanut butter
  • 7oz tomato paste
  • 3 tbsp hot sauce like Peri Peri or Rooster
  • 2 large handfuls of chopped greens like spinach, kale, etc
  • chopped peanuts for garnish

Instructions

  1. heat oil in a soup pot big enough to hold everything
  2. add onions and fry a bit
  3. then add garlic and ginger and fry a bit
  4. add in all of the broth and bring to a boil for 5 minutes
  5. In a separate mixing bowl, combine tomato paste, peanut butter, hot sauce and salt
  6. add a couple of cups of the hot broth to the mixing bowl and mix together more
  7. after the broth has boiled for the 5 minutes, combine the mixing bowl contents into the soup pot
  8. add in the greens and stir it all together, cook it for another 10 minutes at a low boil
  9. let it cool a bit and garnish with peanuts
  10. optionally serve with rice
https://www.sinfultidbits.com/2019/04/vegan-african-peanut-soup/

Vegan & Gluten Free Thai Noodle Bowl

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Thai Noodle Bowl

Ingredients

  • 8c vegetable broth
  • 1/2c peanut butter
  • 3 tbsp red curry paste
  • 2 inches of grated ginger
  • 4 cloves of garlic, minced
  • 1/2 coconut aminos
  • 2 tbsp apple cider vinegar
  • 14oz box of pad thai noodles
  • 1 can of coconut milk
  • 2 baby bok choy cut and washed
  • 2-4 carrots cut as you like
  • 1 bell pepper
  • 1 head of broccoli cut into bite-sized pieces
  • chopped peanuts to garnish

Instructions

  1. Pour broth into a soup pot large enough to hold everything.
  2. Stir in peanut butter, curry paste, ginger, garlic, coconut aminos, vinegar and bring to a boil.
  3. Stir in the noodles and reduce to a lower tempurature. Cook the noodles for 8-10 min or as directed.
  4. Pull the noodles out and divide them up for serving.
  5. Mix in the coconut milk and heat it back up to a low boil.
  6. Add in all the vegetables and cook for 0-8 minutes depending on preference.
  7. Put coated veggies and sauce onto the noodles.
  8. Garnish with peanuts.
https://www.sinfultidbits.com/2019/04/thai-noodle-bowl/

Chickpea Smash Sandwich

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Chickpea Mash Sandwich Filling

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • 1 TSP Dijon mustard
  • 1 TSP apple cider vinegar
  • 1 stalk celery, diced
  • 2 TBSP red onion, diced
  • 1/2 TSP celery seed
  • salt & pepper to taste

Instructions

  1. In a medium bowl, mash the with a potato masher until mostly mashed.
  2. Add the remaining ingredients.
  3. Eat on your favorite bread or bun. Optional toppings: lettuce or mixed greens, avocado slices, tomato slices, red onion slices, pickles, and hot peppers.
https://www.sinfultidbits.com/2019/03/chickpea-smash-sandwich/

Greek Quinoa Salad

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Vegan Greek Quinoa Salad

Ingredients

  • 2 TBSP apple cider vinegar
  • 2 TBSP red wine vinegar
  • 1/4 TSP dried oregano
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper to taste
  • 1 cup quinoa
  • 1 pint cherry or grape tomatoes
  • 1 jar of pitted kalamata olives
  • 2 green onions chopped
  • 1 small red onion, halved and thinly sliced
  • English cucumber diced

Instructions

  1. Whisk together vinegars, oregano, garlic, and some salt and pepper. Set aside.
  2. Cook quinoa per package instructions and let cool.
  3. Combine veggies, quinoa, and dressing. Flavor is better if you wait an hour before eating it.
https://www.sinfultidbits.com/2019/03/greek-quinoa-salad/