Dal Tadka

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Dal Tadka

Ingredients

  • 2/3c toor dal (pigeon peas)
  • 1/2c chana dal (bengal gram)
  • 1c chopped tomato
  • 1 medium finely chopped onion
  • 1/4c coconut oil
  • 4 whole dried red chilies
  • 2 tsp whole cumin seeds
  • 2" grated ginger
  • 4 cloves minced garlic
  • 1/2-1 tsp cayenne powder
  • 3 tsp ground coriander
  • 1 tsp tumeric powder
  • 3 tsp salt
  • fresh chopped cilantro (garnish)

Instructions

  1. Rinse toor and chana dal very well
  2. Pressure cook dal with the water, tumeric powder, and salt for 5-7 min
  3. Heat oil in a large skillet
  4. Fry onion and red chilies for a few minutes until onion starts to become soft
  5. Add garlic, cumin, ginger to the pan and fry for a bit longer while stirring well
  6. Add remaining ingredients(except fresh cilantro) including tomatoes to the pan and cook until tomatoes are soft
  7. Pour the contents of the pan into the pressure cooker pot with the dal and bring to a boil
  8. Adjust seasoning, let cool and serve with fresh cilantro for garnish
https://www.sinfultidbits.com/2015/10/dal-tadka/

Rajma Masala

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Rajma Masala

Ingredients

  • 2 cans of kidney beans (well rinsed)
  • 1 medium onion (diced)
  • 5 crushed cloves garlic
  • 3-5 dried red chilies
  • 2" minced ginger root
  • 1tsp mustard seeds
  • 1/2tsp cumin
  • 1tsp garam masala
  • 4oz tomato paste
  • 2c water
  • 1/3c coconut oil
  • 1tsp salt
  • 1tbsp sugar

Instructions

  1. Melt coconut oil in cast iron skillet
  2. Fry onion, garlic, ginger, red chilies and mustard seeds until onion is translucent
  3. Transfer all to blender and add all other ingredients aside from beans, then blend
  4. Transfer sauce back to skillet, add beans and simmer for 15 minutes or more
https://www.sinfultidbits.com/2015/06/rajma-masala-2/

Huaraches

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This recipe makes about 3 nice-sized Huaraches.

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Huaraches

Ingredients

  • 2c masa harina
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1.75c vegetable broth
  • 1 can of black beans
  • 1 can of refried beans
  • coconut oil
  • tomatoes, cabbage, onions, jalapenos and other toppings

Instructions

  1. In a food processor, mix masa, baking powder, salt and broth together
  2. Slap some of the batter on a hot skilled that is well-oiled with coconut oil
  3. Spread some black beans into the batter and press them in
  4. Spread the batter to 1/4" thick or so and cook until you see it browning on the sides and the uncooked side dries out a bit
  5. Flip it and cook for a while longer
  6. Heat up the refried beans and spread those onto each huarache
  7. Add toppings and serve
https://www.sinfultidbits.com/2014/06/huaraches/

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/

Vegan Gluten Free Pizza Dough

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This is a gluten free update of my old pizza dough recipe.  I’m going to keep working on it but this is version 1.5 now and already quite good for being both vegan and gf.  You don’t NEED to let it rise for 2 hours if you are in a hurry but it will be better if you do.

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Vegan Gluten Free Pizza Dough

Yield: makes two 12" crusts

Ingredients

  • 1.5 c Bob's all-purpose gluten free flour (or similar)
  • 1.5 c white rice flour
  • 3 tsp xanthum gum
  • 3 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 2.5 tsp yeast
  • 1.25 c warm water
  • olive oil

Instructions

  1. in a mixer with a dough hook or food processor, mix all dry ingredients
  2. add water slowly and let the dough knead for 5 minutes or so
  3. form dough into a ball in a bowl
  4. pour olive oil over the dough and cover the bowl with a towel for 2 hours
  5. divide the dough in half and press it into a 12" olive oiled cast iron skillet
  6. cook for 15 minutes at 375 degrees
  7. slide crust onto a screen and add sauce and toppings
  8. cook with toppings for 10-15 more minutes
https://www.sinfultidbits.com/2014/01/vegan-gluten-free-pizza-dough/

Pancakes

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Pancakes – Chocolate Chips Optional!

Prep Time: 10 minutes

Yield: 8 to 10 pancakes

Ingredients

  • 1 cup gluten-free all-purpose flour (I use Bob's Red Mill All-purpose Baking Flour)
  • 2/3 cups white rice, oat, or more all-purpose flour
  • 2 tblsps vegan sugar, cane sugar, or maple sugar
  • 2 tsps gluten-free baking powder
  • 2 tsps baking soda
  • 1/2 tsp salt
  • 3 tsps ENER-G Egg Replacer mixed with 4 tsps warm water
  • 1.5 cups of dairy-free milk (I like using oat, quinoa, sunflower, hemp, flax, or coconut)
  • 1/4 cup of rice or canola oil, plus 2 tablespoons for frying (I use coconut oil)
  • 1/2 tsp vanilla extract
  • OPTIONAL - Enjoy Life Mini Chips to taste!
  • NONVEGAN OPTION - replace dairy-free milk with cow's milk or water; replace ENER-G Egg Replacer with 2 large eggs; chocolate chips

Instructions

  1. In a medium-sized bowl, combine flour, sugar, baking powder, baking soda, and salt.
  2. In a small container, whisk egg replacer with water.
  3. Gently mix milk, oil, vanilla extract, and the egg replacer into the flour mixture until just combined.
  4. Heat two remaining tablespoons of oil in a skillet on low to medium heat (I sometimes use unscented coconut oil to make them slightly crispy).
  5. Add optional mini chips.
  6. Scoop 1/4 cup or less of batter into the skillet for each pancake. Cook until tiny bubbles start to form and the edges appear to be lightly browned. Flip and continue cooking until both sides are slightly browned.

Notes

I heat the skillet two and a half notches past the low setting on my gas stovetop. NONVEGAN OPTIONS: replace egg replacer with 2 eggs; replace dairy-free milk with cow's milk or water; use dairy chocolate chips

https://www.sinfultidbits.com/2014/01/pancakes/