Category Archives: Comfort Food

Vegan & Gluten Free Pizza Dough

Leave a reply

Vegan & Gluten Free Pizza Dough

Print Recipe

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

Vegan Gluten-Free Calico Beans

Leave a reply

Print
Vegan Gluten-Free Calico Beans

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Yield: large group

Ingredients

  • 1 to 2 TBSP organic olive oil
  • 1 small chopped organic yellow onion
  • 1 cup organic brown sugar
  • 1/2 cup organic ketchup (contains organic tomato puree, sugar, white vinegar, salt, onion powder & spices)
  • 1 TBSP organic mustard (contains organic gluten-free grain vinegar, water, mustard seed, salt, sugar, turmeric, paprika & spices)
  • 1 TBSP organic white vinegar
  • 1 TSP organic Himalayan salt
  • 1 small can organic lima, pinto, or Great Northern beans (contains beans, water & sea salt)
  • 2 small cans organic red kidney beans (contains beans, water & sea salt)
  • 3 small cans organic baked beans (contains organic navy beans, water, cane sugar, tomato paste, molasses, sea salt, white vinegar, brown rice flour, onion powder & mustard powder)

Instructions

  1. Saute onions in olive oil. Combine all ingredients in slow cooker. Bake on low or 300 F for 1 1/2 hours, mixing 2-3 times.
  2. For meat version, saute 1/4 lb diced bacon with 1 lb ground beef and onion. Substitute 2 small cans of pork and beans for 2 small cans of baked beans.
https://www.sinfultidbits.com/2019/03/vegan-gluten-free-calico-beans/

Curry ‘n’ Chips

Leave a reply

Print
Curry 'n' Chips

Ingredients

  • 1c red lentils
  • 4c veg broth
  • 1 small onion minced
  • 4 cloves garlic crushed
  • 1 medium sweet potato diced
  • 1 jar/can diced tomatoes
  • 2-4 dried whole red chilies
  • 1 tsp salt
  • 2 tbsp oil
  • 2lbs potatoes cut thin to your liking
  • oil for deep frying
  • salt
  • 2 tbsp curry powder

Instructions

  1. In a large pot with a lid fry garlic, onions, sweet potatoes and chilies oil for a bit
  2. Add lentils and fry a bit more
  3. Add tomatoes and broth stir it up and heat to boil
  4. Cover the pot and turn it down to low
  5. Cook for 30min
  6. Add salt and mash the curry with a potato masher until the sweet potato mixes in well
  7. While curry is cooking, steam the potatoes in a veggie steamer for 10 minutes
  8. Deep fry the potatoes in hot oil(375d) until just brown then remove and cool
  9. Wait for oil to reheat to 385d then fry the potatoes again
  10. Remove from oil
  11. Sprinkle curry powder and salt on fries and toss it to coat them
https://www.sinfultidbits.com/2016/07/curry-n-chips/

Guacamole

Leave a reply

Print
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/

Vegan & Gluten Free Cornbread

Leave a reply

Print
Vegan Gluten-Free Cornbread

Ingredients

  • 2c non-gmo cornmeal (medium or fine depending on preference)
  • 1c bob's 1 to 1 GF flour (or similar)
  • 2 tsp baking powder (aluminum free)
  • 1/3c melted coconut oil
  • 1/3c grade b maple syrup
  • 1 can full fat coconut milk
  • 2 tsp apple cider vinegar
  • 1 tsp salt

Instructions

  1. Melt coconut oil in a 10" cast iron skillet
  2. Combine coconut milk and vinegar with a whisk in a medium sized bowl
  3. Add 1/3c of the coconut oil and maple syrup to the rest of the wet ingredients and whisk until bubbly
  4. Add salt and baking powered to the mixing bowl and keep mixing
  5. Add flour to the mixing bowl and keep mixing
  6. Add cornmeal slowly to the mixing bowl and keep mixing
  7. Pour mixture into the cast iron skillet and smooth the top out with a spatula
  8. Bake at 350 degree for 30-35 minutes
https://www.sinfultidbits.com/2015/10/vegan-gluten-free-cornbread/

Vegan Quinoa Chili

Leave a reply

Print
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/

Falafels

Leave a reply

Print
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/