Raw Vegan Cheesecake
Deliciously creamy and lightly sweetened vegan cheesecake. Everyone will love this cake! Easy to make and no baking required. More »
Slow Cooker Chili
Sundays are my slow cooker days. Try out this really healthy and filling chili recipe, it is more soupy than regular chili but still has all the flavour. More »
A couple weekends ago was the Gluten Free Garage, which is a pop up marketplace held in Toronto that showcases all things Gluten Free. If you didn’t go check it out this time around keep checking their web site because they will be back! They have so many free samples and vendors have awesome prices for their products. In my last post (the falafel recipe), I shared my excitement over the no.7 hot sauce sent to me by the amazing people at Gluten Free Garage. I did end up buying a couple things at the marketplace and wanted to share them with you because they are pretty awesome products!
Belmonte Raw : Raw Organic Juice
Belmonte Raw specializes in nutritious whole foods and juices, their Cleanses, Juices, and Raw Food provide you with the nourishment you need to feel happy and revitalized. A more vibrant you.
Made from the best:
carrot, apple, beet, lemon, ginger
Why you’ll like it:
Sweet, spicy, tangy, and robust.
Why your body needs it:
This juice helps maintain healthy blood pressure, circulation, and aids in preventing cardiovascular issues. Your heart will thank you!
These juices are $9 on line but at GFG they had them for $5! :)
I tried this flavour and thought it was really delicious minus the fact that it had Ginger in it, the lady at the booth said it was a slight taste but I have a strong hate on for ginger so it spoiled the greatness for me.
Mad Mexican: Pico De Gallo
The second AMAZING product was from Mad Mexican. I have been using this salsa/pico de gallo on everything from egg white omelets to fish. It’s delicious. This was also $5 at the event and can be found downtown at Fresh & Wild, Ruby Eats, Kitchen Table and many other locations (check out the web site).
My best friend Harmony has been begging me to do a recipe for falafel so here it is! This isn’t you traditional falafel though, I used almond butter instead of tahini and a tortilla instead of a pita, I also added spinach. Another little change I made was adding hot sauce into the hummus. I have never been one to use hot sauce, I know people are obsessed with it and put that sh*t on everything but I had never really been a part of that until now. In my goody bag from Gluten Free Garage was a jar of No. 7 Hot Sauce, I love this hot sauce. So far I’ve tried it in my fajitas and in this recipe and it added a little bit of flavour and kick without over powering it. I’m not sure why I like this one better than everyone’s favourites like sriracha and frank’s, maybe because it’s yellow or maybe because I liked everything listed in the ingredients:
- olive oil
- apple cider
Or maybe because it’s hand jarred right here in Toronto! Whatever the reason, it’s pretty awesome hot sauce.
First thing you want to do is drain and clean your chick peas (1 can will do, or feel free to soak dry beans the night before)
Pull apart spinach leaves into about 3 cups.
Add the chick peas, spinach, almond butter, garlic, lemon juice cumin, salt and pepper into a food processor (or if you’re lame like me and only have a blender, do little bits at a time and drive yourself crazy!)
Once it’s mixed add in the 3 tbs of oat flour (use gluten free rolled oats and pulverize in your blender)
Heat up some oil in a skillet and shape the mixture into little balls and place on hot pan until browned on each side (about 2-3 min each).
I served mine on top of a tortilla with sliced sweet potato, lettuce and hummus with No.7 Hot Sauce.
- 3 cups spinach, chopped
- 1 can chickpeas, rinsed and drained
- 3 medium to large cloves garlic, minced
- 1 1/2 Tbsp almond butter
- 2 Tbsp fresh lemon juice
- 1/4 tsp cumin
- sea salt and black pepper
- 3 Tbsp oat flour (ground from gluten free oats)
- olive oil for cooking
- 3 gluten free tortillas
- hummus & hot sauce
- 1 sweet potato
- Add spinach, chickpeas, garlic, almond butter, lemon juice, cumin, salt and pepper (to taste) to a food processor and mix to combine.
- Place mix into a bowl and stir in oat flour.
- Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
- Add falafel to the pan, however many can fit.
- When deep golden brown flip to other side to cook the same.
- Serve right away with sweet potato, lettuce and hummus mixture (regular hummus mixed with no.7 hot sauce).
If you are a regular on the blog and read it often (which I know you all do ;) ) than you’ll know that I already posted a recipe for chocolate tapioca but I wanted to make a different recipe because coconut milk tends to have a high fat count and I wanted something a wee bit lighter. For this recipe I used almond milk instead of the coconut milk (but coconut milk is def richer so go nuts!). I tried to use a little less sugar than I found on other recipes and realized I could have even put in less! Also this recipe doesn’t use starch so it’s more like pudding than the tapioca recipe.
Gluten Free Garage was kind enough to drop off and amazing tote bag full of delicious gluten free treats, one of which was Holy Crap! So far to add a little extra oomph in my breakfast, I’ve tried it on oatmeal and yogurt and I love it! It makes the flavours that much more delicious. I figured it would be the perfect match for my rice pudding and I was right. You just need to add a tbsp and that’s more than enough! This is what makes Holy Crap amazing:
- gluten free
- lactose free
- salt free
- nut free
- high in fiber and iron
- source of calcium
- source of omega-3 and -6
- no cooking required
You can find Holy Crap in most grocery stores, I know for sure the Sobeys by my house has it!
SO the Gluten Free Garage is happening November 17th! I went earlier this year and it’s definitely an amazing event at a really great venue. I’ve been to a couple gluten free/healthy eating type trade show things and this one is my favourite!
Ok so here’s the rice pudding recipe:
- 3 cups Almond Milk
- 1/2 cup Pearl Tapioca
- 1 tsp Vanilla Extract
- 1/2 cup granulated organic white sugar or your choice of sweetener (agave, stevia, coconut sugar..)
- 1 tbs Holy Crap!
- Soak the tapioca pearls in water over night (or about 6-8 hrs)
- Place the water saturated tapioca pearls into a heavy bottomed saucepan.
- Add the almond milk and sugar.
- Over low heat, stir frequently until the tapioca is completely see-through and no longer white (about 10-15 mins)
- Remove from heat and add the vanilla
- Pour into bowl and stir in the Holy Crap!
For all the American readers, Happy Thanksgiving (soon) and Happy belated to all my fellow Canadians. Catelli recently sent me some delicious gluten free Fusilli noodles to try out along with a few recipes. I thought I’d give the squash recipe a try. When I was little my dad once forced me to eat squash, (he tried to make it better by adding brown sugar) I hated it! I haven’t tried it since, that is until now, I made this interesting side dish (didn’t even know what an acorn squash looked like). For the record – still not a squash fan, sorry dad! BUT, the little squash bowls are SO CUTE and would be a great way to present your food at a family dinner. Anyways the noodles were great! :) So great in fact, that I decided to make another fall-friendly dish with Catelli’s gluten free noodles. (The second dish was much more up my alley)
**NOTE: These recipes are to serve 4 people.
- 2 large acorn squash, halved and seeded
- 3/4 tsp (4 mL) each salt and pepper, divided
- 2 tbsp (30 mL) each maple syrup and lemon juice
- 2 tbsp (30 mL) olive oil
- 3 cups (750 mL) sliced sweet onion (about 1 large)
- 3 cloves garlic, minced
- 1 cup (250 mL) vegetable broth
- 1/3 cup (75 mL) chopped sun-dried tomatoes
- 1 pkg (340 g) Catelli Gluten Free Fusilli
- 3 cups (750 mL) baby arugula or kale
- 1 cup (250 mL) shredded radicchio (optional)
- 1/3 cup (75 mL) toasted slivered almonds (optional)
- Preheat oven to 350°F (180°C). Arrange squash halves, cut-side-up on a rimmed baking sheet. Season with 1/4 tsp each salt and pepper. Blend maple syrup with lemon juice. Brush 1 tbsp (15 mL) syrup mixture over the squash; reserve remaining syrup mixture. Roast squash for 1 hour or until fork tender.
- Meanwhile, heat oil in a large nonstick skillet set over medium heat. Add onion and remaining salt and pepper; cook, stirring occasionally for 10 to 12 minutes. Stir in garlic and reserved syrup mixture; increase heat to medium-high. Cook, stirring often, for 8 minutes or until onions are well caramelized. Stir in broth and sun-dried tomatoes, scrapping up the browned bits from bottom of skillet. Simmer for 2 minutes and remove from heat.
- Meanwhile, cook fusilli in a large pot of boiling salted water for 7 minutes. Toss hot fusilli with onion mixture, kale and radicchio (if using). Spoon fusilli mixture into squash "bowls" and sprinkle with almonds (if using) to serve.
- Tips: Add piquant pizzazz to this dish by topping with crumbled blue cheese. Crumbled feta or shredded Parmesan cheese also pair well with this recipe.
- For added protein, stir 1 cup (250 mL) thawed frozen, shelled edamame into the onion mixture before tossing with the fusilli.
This next dish I kind of through together with the left over kale from the recipe above plus other veggies I had in my fridge so feel free to do the same :) Orange and green to add that cozy fall vibe.
- 2 Sweet Potatoes
- 4 Carrots
- 1/2 Box Catelli Fusili noodles
- 1 Onion
- 1 Bunch of Kale
- 4 tbsp Balsamic Vinegar
- 4 tbsp Olive Oil
- 1-2 Garlic
- Preheat oven to 400 degrees
- Chop up the carrots, onion and sweet potato and toss with 2 tbsp olive oil and salt & pepper (leave a little bit leftover for kale), place on a foil lined cookie sheet and place in oven for 30-40 mins.
- Toss Kale with leftover olive oil mixture.
- You can either put in another cookie sheet with kale after the other vegetables have been in for 15 mins or wait until those vegetables are finished.
- While the veggies are cooking, boil noodles in water as described on box.
- Mix left over olive oil with garlic (pressed) and balsamic vinegar.
- Once noodles are finished cooking, toss with olive oil and vinegar and mix with roasted vegetables.