Tag Archives: SF

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/

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/