The Eggless Tort

A New York lawyer's adventures with animal-free eating

Tag Archives: gluten free

Vegan, Gluten Free Chocolate Coconut Nut Cookies

Sometimes you just want chocolate. And coconut. And nuts. All wrapped into one decadent package.  I found this recipe over at Wing-it Vegan, adapted it slightly, and immediately added it to my list of (not that) guilty pleasures. It works equally well when making huge batches (6 dozen), and when making ½ batches. Plus, it’s super easy.

Vegan, Gluten Free Chocolate Coconut Nut Cookies

1 tbsp ground flax seeds
3 tbsp cold water

1/2 cup dried shredded coconut
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 tsp baking powder
1/8 tsp baking soda
pinch of salt
1/2 cup almond butter
4 tbsp coconut milk
1 tsp vanilla extract

1/2 cup chocolate chips or diced bar chocolate
1/4 cup roasted macadamia nuts or diced brazil nuts

Preheat oven to 375 degrees and spray a baking sheet with cooking spray.

In a small bowl or measuring cup mix the flax seeds and water and let sit for a few minutes (this is your egg replacer).

If you’ve never used coconut milk from a can before, this is what it looks like when it comes out. Not super appetizing.

Just mix it up a bit with a whisk and it will get all nice and creamy.

In a medium size mixing bowl combine all ingredients except for the chocolate chips and nuts.

Beat with an electric mixer for about 30 seconds or until a smooth dough forms. Mix in the chocolate chips and nuts.

Drop by rounded spoonfuls (or cookie scoop) onto the cookie sheet. Bake for approx. 15-16 minutes. Let the cookies cool slightly on the baking sheet before transferring them.
This recipe makes about 1½ dozen cookies. If you have any left, store them in a paper bag to prevent them from getting soggy.

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Cannellini Bean and Kale Soup

When it’s cold and rainy like it is today, I just want soup with some nice crusty bread. This is a soup that I found here and adapted to my tastes. I actually made only a half size of this, which worked out just fine, since my husband doesn’t eat kale.

Cannellini Bean and Kale Soup

2 tbsp. olive oil
6 tsp. minced garlic (approximately 6 cloves)
2 tsp. oregano
1 (6-ounce) can tomato paste
2 tbsp. red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts vegetable stock or water
1 bunch kale, ribs removed, chopped
Salt and pepper

Saute the garlic and oregano in the olive oil for approximately a minute. Add the tomato paste and vinegar, and cook for another minute. Add the beans and vegetable stock and bring to a simmer. Add the kale and simmer, partially covered, for approximately 1 hour. Season with salt and pepper, to taste.

Rustic Vegan Potato Leek Soup

I love potato leek soup. My favorite has always been from Au Bon Pain. It’s soooo good, with the bread bowl and everything… sigh. Sadly, we don’t eat there anymore. But this soup is just as good. It’s adapted (in part) from a recipe I found here, where I got the idea to mash the potatoes and leeks instead of processing them! This recipe is SO effing good. You won’t miss the milk/cream at all.

Rustic Vegan Potato Leek Soup

1-2 leeks, cleaned and chopped
1 tbsp. olive oil
2-3 large potatoes, chopped into small cubes
1 small onion, chopped
1/2 tsp. thyme (I used dried)
1/2 tsp. rosemary (I used dried)
5 tsp. vegetable bouillon (I used Better than Bouillon brand)
2 cups water
1 cup white wine
1 cup milk (I used almond milk)
salt and pepper

Saute the onions in the olive oil in a large saucepan. Add the chopped leeks and potatoes. Then add the thyme and rosemary and continue to saute for another 5 minutes or so.

Mix the water and bouillon, then add to the vegetables. Add the white wine as well. Bring the mixture to a simmer, then simmer for approximately an hour, to allow the potatoes to begin to fall apart and create a creamy base.

Then add the milk and salt and pepper to taste. Use a potato masher to mash up the leeks and potatoes to whatever consistency you prefer. If you like a smoother soup, you can put the mixture into a food processor and process it until smooth.

This recipe creates an awesome rustic soup!

Product Review: Peanut Butter and Jelly Larabar

After my awesome encounter with the Coconut Cream Pie Larabar the other day, I’m really excited to try the other flavors.

Today I tried the Peanut Butter & Jelly Larabar. While I didn’t love it as much at the Coconut Cream Larabar, it was still pretty solid. It tasted a bit like a peanut butter cookie, which is always a good thing, trust… I wasn’t a huge fan of the jelly flavor (it’s actually cherries), but again, it certainly wasn’t bad (and I’m a strawberry jam kinda girl). This bar is made from dates, peanuts, and unsweetened cherries. Fiber, protein, gluten free and vegan!!

These bars seem to be light years ahead of other bars!!

Verdict: Really liked it. I need to get over to the co-op soon, because I’m running out of these bars!!! I especially love that they are gluten free and vegan, which makes things oh so easy for me. These bars are perfect for when I’m going out but have no idea if there will be anything I can eat… which happens kinda often, really.

My favorite taco/fajita/general seasoning

When I was a kid, we had tacos ALL the time. It was one of only a few things my older brother would eat without a fuss. Now that I’m older, I know that there’s a bunch of crap in most store-bought taco/fajita seasonings, so I went looking for a low-carb, gluten free version. I love this seasoning mix. We use it in tacos, fajitas, pretty much anything that needs a kick of flavor. I double the recipe and make a bunch at a time for even quicker meals.

Taco Seasoning

2 tbsp. chili powder

1 1/2 tbsp. cumin

1 1/2 tbsp. paprika

1 tbsp. onion powder or dehydrated onion

1 tbsp. garlic powder or dehydrated garlic

1/8 to 1/2 tsp. cayenne pepper (depending on the amount of heat you like)

Combine all of the ingredients and blend well. Store in an airtight container. 2 tbsp. of this mixture will season 1 lb. of meat/meat substitute.

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