Tag Archives: DF

Apple & Oat Blender Pancakes

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1 1/4 cup rolled oats
1 TBSP ground flax seeds
1 TSP baking powder
1 TSP baking soda
1/2 cup nondairy milk (oat, quinoa or sunflower work best)
1/2 cup unsweetened applesauce
2 TSP apple cider vinegar
2 TBSP maple syrup
1 TSP vanilla extract

Coconut oil (sunflower oil works great, too)

1. Grind oats in a blender to make oat flour.
2. Add all other dry ingredients and mix with a spatula.
3. Add all the wet ingredients and blend until combined.
4. Heat coconut oil on a cast iron skillet over low-medium heat on a gas stovetop.
5. Pour 1/4 cup of batter into the pan. Cook for about 3 minutes on each side. Repeat until all batter is gone.

Top with your favorite pancake toppings and enjoy!

Curry ‘n’ Chips

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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/

Channa Masala

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Channa Masala

Ingredients

  • 1/4c coconut oil
  • 1 tbsp mustard seeds
  • 1 inch fresh ginger
  • 1 small onion sliced
  • 4 garlic cloves
  • 1/4c vinegar
  • 1/2c water
  • 2x25oz cans garbanzo beans
  • 15oz full fat coconut milk
  • 1 tbsp sugar
  • 4oz tomato paste
  • 2tsp garam masala
  • 1 tsp salt

Instructions

  1. In a blender combine garlic, ginger, garam masala, vinegar and water until smooth. Put in the half of the onion towards the end and blend more.
  2. In a 12" skillet, heat the coconut oil. When hot, add the mustard seeds then add the contents of the blender a few seconds later. Fry for a bit then add the garbanzo beans to the pan with the salt.
  3. While frying, blend the coconut milk, sugar, and tomato paste in the same blender jar.
  4. After it's thoroughly blended together, add the contents to the frying pan and cook for 5-10 minutes until the appearance changes a darker red.
https://www.sinfultidbits.com/2016/05/channa-masala/

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/

Pumpkin Curry

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Pumpkin Curry

Ingredients

  • 1 lb pumpkin or other firm squash cut into 1" cubes
  • 1 tsp tumeric powder
  • 1 tsp sweet paprika
  • 1 fresh coconut (grated)
  • 2c water
  • 1 tsp cumin seeds
  • 2 tbsp sunflower oil
  • 2 tsp black mustard seeds
  • 10-15 washed curry leaves
  • 4 whole dried red chilies
  • 1 tsp salt

Instructions

  1. Steam squash in a veggie steamer basket for 5 minutes or so
  2. Blend coconut, cumin seeds, turmeric, paprika and water together
  3. Heat oil in a large skillet
  4. Add chilies, mustard seeds, and curry leaves and fry for a 20 seconds or so
  5. Add squash and coconut paste to the skillet and fry for a few more minutes
  6. Add coconut mixture to the pan and cook for 10 minutes on low
  7. Salt to taste
https://www.sinfultidbits.com/2015/10/pumpkin-curry/

Italian Parsnip Soup

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Italian Parsnip Soup

Ingredients

  • 3 tbsp olive oil
  • 1 pound peeled parsnips cut into 1/2" cubes
  • 6c vegetable stock
  • 1/2c arborio rice
  • salt & pepper to taste
  • minced parsley for garnish

Instructions

  1. Heat oil in a soup pot with a lid
  2. Saute parsnips until they start to brown
  3. Pour in broth and bring to a boil
  4. Stir in rice then put the lid on
  5. Lower heat to medium and cook for 20 minutes
  6. Add salt & pepper
  7. Garnish with parsley and serve
https://www.sinfultidbits.com/2015/10/parsnip-soup/

Vegan & Gluten Free Cornbread

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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/

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/

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/