Author Archives: Amy Rostad

Asian Quinoa Salad

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Asian Quinoa Salad

Ingredients

  • Salad:
  • 1 cup quinoa, uncooked
  • 2 carrots, shredded
  • 1 cup red cabbage, shredded
  • 1 head broccoli, finely chopped
  • 1 red or yellow bell pepper, diced
  • 1 cucumber, diced
  • 1/4 cup cilantro, chopped (optional)
  • Dressing:
  • 2 TBSP coconut aminos
  • 1 TSP toasted sesame oil
  • 2 TBSP green onion, chopped
  • 1/4 TSP fresh grated ginger
  • 1/2 TSP salt
  • 1/2 TSP pepper
  • pinch of red pepper flakes
  • 1 avocado, chopped (optional garnish)

Instructions

  1. Cook quinoa per box directions. Cool and set aside.
  2. Whisk dressing ingredients together in a small bowl and set aside.
  3. Shred/grate carrots and red cabbage in a food processor. Chop broccoli, bell pepper, and cilantro. Dice cucumber. Combine all salad ingredients in a large bowl. Pour dressing over salad ingredients and combine. When quinoa is cool add to salad and mix well. Garnish with avocado and serve or store in refrigerator.
https://www.sinfultidbits.com/2015/11/asian-quinoa-salad/

Shari’s Maple Apple Crisp

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Ingredients

  • 5 apples
  • 1/4 maple syrup
  • 1 TBS cinnamon
  • 1 TSP nutmeg
  • 2 Earth Balance Soy-Free Buttery Sticks
  • 1/2 C brown sugar
  • 1 TSP vanilla
  • 3/4 C oats
  • 3/4 C Bob's 1:1 gluten-free flour or oat flour
  • pinch of salt

Instructions

  1. Fill a medium-sized baking dish with apples.
  2. Coat apples with maple syrup and sprinkle with cinnamon & nutmeg.
  3. In a bowl, combine butter, brown sugar, vanilla, oats, flour, and salt.
  4. Crumble mixture over apples.
  5. Bake at 375 degrees for 45 minutes.
https://www.sinfultidbits.com/2015/11/sharis-maple-apple-crisp/

Apple Crisp

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Apple Crisp

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Ingredients

  • 10 apples (approximately)
  • 2 TBS cornstarch or arrowroot
  • 1 TBS cinnamon
  • 1 1/2 C sugar
  • 1 1/2 cups Bob's 1:1 GF flour or oat flour
  • 1/2 cup oats
  • 2 Earth Balance soy free buttery sticks

Instructions

  1. Fill a large baking dish with peeled, sliced apples.
  2. Mix arrowroot/cornstarch, cinnamon, and 1/2 cup of sugar in a large bowl. Add the apples and coat with the mixture. Dump this mixture back into the baking dish.
  3. In the bowl of a food processor, combine flour, oats, and 1 cup of sugar. Cut the Earth Balance butter sticks into chunks and add to the mixture. Pulse ingredients together until large crumbs form. Distribute clumps of the topping over the apples, being sure to cover the entire surface from edge to edge.
  4. Bake at 375 degrees for about 45 minutes.
https://www.sinfultidbits.com/2015/11/74/

Guacamole

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Gaucamole

Ingredients

  • 4 ripe avocados
  • 1 small jalapeño
  • 1 tomato seeded and chopped
  • 2 garlic cloves
  • 3 TBSP white onion
  • 3 TBSP red onion
  • 3 TBSP fresh lime juice
  • 2 TBSP chopped fresh cilantro
  • 1/2 TSP chili powder
  • 1/4 TSP salt
  • 1/8 TSP freshly ground black pepper

Instructions

  1. Combine everything in a food processor and mix into a chunky consistency.
https://www.sinfultidbits.com/2015/11/guacamole/

Creole Kidney Beans & Rice

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Creole Kidney Beans & Rice

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

  • 2 TBSP Olive Oil
  • 1 large yellow onion chopped
  • 1/2 cup of celery
  • 1 bell pepper chopped
  • 3 large cloves of garlic chopped
  • 1/2 TSP Thyme
  • 1/2 TSP Oregano
  • 1/2 TSP Cayenne pepper
  • Several dashes of hot pepper sauce
  • 1 1/2 Cups Vegetable Broth
  • 3/4 cup uncooked Basmati rice
  • 1 can Kidney beans washed and drained
  • 1 Bay Leaf
  • Salt to Taste

Instructions

  1. Heat oil in a large saucepan. Add onions, celery, bell pepper, and garlic and sauté for 2 to 3 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer until liquid is absorbed for about 20 minutes. Remove Bay leaf before serving.
https://www.sinfultidbits.com/2015/11/creole-kidney-beans-rice/

Vegan & Gluten Free Scones

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Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 scones

Serving Size: Four

Ingredients

  • 1 C Bob's Red Mill GF 1 to 1 flour (Blue Label)
  • 1 C Bob's Red Mill GF All Purpose Baking Flour (Red Label)
  • 2 TBSP Cane Sugar
  • 2 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/2 TSP Salt
  • 1.5 TBSP Apple Cider Vinegar
  • 3/4 C Original Oat Milk or other DF milk (unsweetened/unflavored)
  • 1 stick Earth Balance Soy-Free Butter

Instructions

  1. Place apple cider vinegar in a liquid measure cup and add oat milk so that you have 3/4 cup of "buttermilk." Tip: Oat milk or Milkadamia works best.
  2. Combine all dry ingredients in food processor.
  3. Cut the butter stick into chunks and add to dry ingredients until the mixture is crumbly.
  4. On a low setting, slowly add the "buttermilk."
  5. Knead gently 2-3 times on a lightly floured piece of parchment paper.
  6. Pat out into a circle and cut into wedges with a pizza cutter and separate.
  7. Pick up the parchment paper and place on a baking sheet.
  8. Bake at 425 degrees for 13-15 minutes.

Notes

Variations: Add currents, chocolate chips, grated lemon, or orange rind.

https://www.sinfultidbits.com/2015/11/scones/

Vegan Quinoa Chili

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Vegan Quinoa Chili

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients

  • 2 cups cooked quinoa
  • 1 TBLSP olive oil
  • 4 garlic cloves minced
  • 1 onion diced
  • 2 15 ounce cans roasted diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 4.5 ounce can diced green chiles
  • 2 TBLSP vegan or cane sugar
  • 1 1/2 TBLSP hatch chili powder
  • 1 1/2 TSP paprika
  • 1/2 TSP cayenne pepper
  • 1/2 TSP ground coriander
  • 2 TSP cumin
  • Salt & Pepper to taste
  • 1 15 ounce can kidney beans
  • 1 15 ounce can black beans
  • 1 1/2 cups frozen or fresh corn kernels
  • 2 cups water
  • 3 TBLSP chopped fresh cilantro
  • 2 TBLSP of lime juice or the juice of 1 fresh lime
  • 1 avocado diced

Instructions

  1. Heat olive oil in a large pot over medium heat
  2. Cook minced garlic and diced onion for about 3 minutes until onions are translucent, stirring frequently
  3. Stir in quinoa, roasted diced tomatoes, tomato sauce, diced green chiles, sugar, spices, and salt & pepper to taste
  4. Stir in 2 cups of water
  5. Cover and simmer on low for 30 minutes until thickened
  6. Stir in beans, corn, cilantro, lime juice, and let simmer for another 5 minutes
  7. Delicious served with diced avocado on top
https://www.sinfultidbits.com/2014/05/vegan-chili/

Crazy Cupcakes

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Crazy Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 cupcakes

Ingredients

  • 1 cup gluten-free all-purpose flour (I use Bob's Red Mill)
  • 1/2 cup white rice flour
  • 1 cup brown sugar
  • 1/3 cup raw cocoa powder (Natural Foods Center) OR 1/2 cup regular cocoa powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum (optional)
  • 1/2 tsp salt
  • 1 cup water
  • 1 tbsp vinegar
  • 1 tsp vanilla extract
  • 6 tbsp rice oil

Instructions

  1. Combine flours, brown sugar, cocoa powder, baking soda, xanthan gum, and salt in your electric mixer or a mixing bowl.
  2. Combine water, vinegar, vanilla extract, and rice oil.
  3. Pour the liquid ingredients into the dry ingredients and mix.
  4. Pour the cupcake batter into lined muffin tins. I like to use reusable silicon cupcake wrappers.
  5. Bake at 350 degrees for 20 minutes.

Notes

These are delicious with ice-cream, on their own, or smothered with icing.

https://www.sinfultidbits.com/2014/02/crazy-cupcakes/

Sugar Cookies

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Sugar Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

  • 1 cup gluten-free all-purpose flour (I like Bob's Red Mill)
  • 1/2 cup white rice flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 1/2 cup sugar
  • 1 tsp egg replacer & 2 tblsp warm water mixed well
  • 3 tbsp dairy-free milk
  • 1 tsp vanilla extract
  • 1 stick Earth Balance soy-free buttery sticks

Instructions

  1. Combine flour, baking powder, salt, xanthan gum and set aside.
  2. Cream butter and gradually add the sugar to the creamed butter.
  3. Add egg replacer mixture and vanilla extract.
  4. Alternate adding the dry ingredients and the dairy-free milk to the mixture. (I used flax milk.)
  5. Chill dough thoroughly.
  6. Roll the dough 1/4 inch thick on lightly floured parchment paper and cut with cookie cutters.
  7. Bake on an ungreased cookie sheet at 375 degrees for 8-10 minutes.
  8. Ice and decorate!

Notes

Icing Recipe:

1 1/2 cups icing sugar, 1/4 cup hot water, 1 tsp vanilla extract, and India Tree food coloring

For decorating, I like to use India Tree Sugar.

https://www.sinfultidbits.com/2014/02/sugar-cookies/

Falafels

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Falafels

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 16 bite-sized patties

These delicious falafel patties are great in salads, pitas, or dipped in hummus or garlic sauce.

I like to smother a pita with hummus, then layer it with lettuce, finely chopped tomatoes, onions, cucumber, bell peppers, kalamata olives, and then top it off with falafel patties drizzled with garlic sauce.

Ingredients

  • 4 cups kale, collard greens, or swiss chard stemmed and torn
  • 1 can chickpeas rinsed and drained
  • 2 elephant garlic cloves or 4 medium garlic cloves
  • 2 tbsp tahini
  • 1.5 tbsp lemon juice
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp gluten-free all-purpose flour or oat flour
  • olive oil or rice oil for deep or pan frying

Instructions

  1. Combine greens, chickpeas, garlic, tahini, lemon juice, ground cumin, salt, and black pepper in a food processor.
  2. Transfer the mixture into a mixing bowl and stir in the flour. If the mixture is too thin, then add more flour 1 tablespoon at a time.
  3. Heat a large skillet over medium heat. Coat the pan with at least 2 tablespoons of oil.
  4. Use a small ice-cream scooper, mellon baller, or spoon to form small patties and place into the pan. Check the patties every minute or so. Once they are browned on one side, flip them over and continue to cook until the underside is golden brown, as well.
  5. Serve immediately inside a pita, on a salad, or with hummus or garlic dipping sauce.
  6. Store leftover falafel mixture in the refrigerator for up to three days.
https://www.sinfultidbits.com/2014/02/kale-falafels/