No Meat March 2020 - Take The Pledge Today!
Stay Connected:
  • Home
  • Take the Challenge!
  • 2020 Recipes
  • Protein and More
  • Food Substitutes
  • Resources
    • Links
    • Books
    • Recommended Movies
  • About Us
  • 2019 Recipes
  • Blog
  • Contact

Gluten Free - Chocolate Peanut Maple Bars

2/26/2013

0 Comments

 
Picture
Ingredients:
2 12-ounce packages vegan chocolate chips
1 18-ounce jar creamy peanut butter
2 cups dry-roasted peanuts
1/4 cup dry vanilla pudding mix
1 cup margarine, melted
1/2 cup unsweetened almond milk
4 cups powdered sugar
1 teaspoon maple flavoring

Directions:

1. In a large bowl, add in chocolate chips and peanut butter and microwave in 30-second intervals, stirring to combine, until melted. Stir in peanuts. In a 9 x 13-inch parchment-lined pan, spread half chocolate mixture. Place pan in refrigerator to cool and set.

2. In a saucepan over medium-high heat, combine pudding mix, margarine, and almond milk. Bring to a boil and let boil for 1 minute.

3. To a large bowl or stand mixer, transfer pudding mixture. Stir in powdered sugar and maple flavoring, and beat until smooth. Remove chocolate pan from refrigerator and spread pudding mixture onto cooled chocolate layer.

4. Spread remaining chocolate mixture evenly over pudding mixture. Chill in refrigerator for several hours or overnight. For easy cutting, remove bars from pan with parchment paper lining, and place on a cutting board. Cut into 1 x 1.5-inch squares.

vegnews.com


0 Comments

Gluten Free - Peanut Butter Popcorn Fudge

2/26/2013

1 Comment

 
Picture
Ingredients:
1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
2/3 cup natural peanut butter, room temperature
1/3 cup vanilla soy milk
1 teaspoon vanilla extract
3 cups vegan confectioners’ sugar
2 cups popped popcorn (plain or lightly salted)
3/4 cup semi-sweet chocolate chips, melted

Directions: 1. Using a hand mixer, mix together the Earth Balance, peanut butter, soy milk and vanilla extract until fully combined.

2. Slowly add in the confectioners’ sugar and continue to mix.

3. As fudge as it becomes thicker, turn the mixer off and use your hands to knead the fudge until all ingredients are fully combined.

4. Spread the fudge into a 9×13″ pan lined with parchment paper.

5. Spread the popcorn over the fudge and press down firmly

6. Drizzle the melted chocolate chips over top of the popcorn.

7. Refrigerate the fudge for 1-2 hours (up to 12 hours) until it hardens to your desired consistency.

8. Use a sharp knife to slice the fudge into pieces. Store any remaining fudge in the refrigerator.

onegreenplanet.org


1 Comment

Gluten free - Thai Coconut Sticky Rice with Mango

2/26/2013

1 Comment

 
Picture
This recipe will make between 2 and 4 servings.

Ingredients
1 cup Thai sweet or sticky rice, available in Asian groceries
1 can coconut milk, unshaken
3 tablespoons raw or white sugar, divided
1 teaspoon salt, divided
1/2 teaspoon cornstarch or tapioca flour
2 ripe mangoes
Toasted sesame seeds and mint, to garnish

Directions:

1. Soak dry sticky rice in water for about 1 hour.

2. Drain the rice and rinse it thoroughly. Then pour about 1 cup of water into a saucepan, and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes.

3. While the rice is steaming, make the first sauce. You will make two coconut sauces to go on the rice: One thin one to mix into the rice itself, and then a thicker sauce to spoon over top. Start by opening the can of coconut milk and spooning out the thick cream on top.

Place the thicker coconut cream in a small bowl. You should have approximately 1/2 cup, give or take a bit. (All measurements here are approximate, which is completely fine for this recipe.)

4. Pour the thinner, lighter coconut milk left in the can into a small saucepan (it will be a little over 1 cup.) Stir in 2 tablespoons sugar and 3/4 teaspoon salt. Warm over medium heat, stirring frequently, for 5 minutes. Do not let the sauce boil.

5. Check on rice. When done, the grains will be tender and shiny. Spoon the rice out into a bowl (it will be clumpy).

6. Slowly pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring in coconut milk when it looks like the rice is saturated. You may not use all of the milk.

7. Set the rice aside to finish absorbing the coconut milk; after 15 minutes or so it should have soaked up any milk that is still liquid.

8. While the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan, and pour in the coconut cream that you took off the top of the can. Stir in 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, whisk together a few teaspoons of water and the cornstarch.

9. Whisk this cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes, or until the mixture thickens considerably. Set aside.

10. Peel and slice mangoes..

11. To serve, place about 1/3 cup cooked sticky rice on each plate, and arrange mango slices around it. Drizzle with the coconut topping sauce, and sprinkle with a few toasted sesame seeds. Garnish with a mint sprig, and eat while still warm.


thekitchn.com

1 Comment

Gluten Free - Cardamom Vanilla Snickerdoodles

2/26/2013

1 Comment

 
Picture
Ingredients:
1 1/3 cups natural cane sugar
2 tsp ground cardamom plus an additional 2 tsp for rolling the cookies
2 cups brown rice flour
heaping 1/4 cup ground golden flaxmeal
1 tsp baking soda
1 tsp sea salt
3/4 cup plus 2 tbsp melted coconut oil
1/2 cup unsweetened applesauce
1 1/2 tbsp pure vanilla exract
1/2 cup vanilla sugar** (or more natural cane sugar) for rolling the cookies

Directions:

1. Combine the 1 1/3 cups sugar, 2 tsp of the cardamom, the brown rice flour, the flaxmeal, the baking soda, and the sea salt in a large bowl.  Whisk the ingredients to combine.  In a separate bowl, whisk together the oil, applesauce, and vanilla extract until combined.  Stir the wet ingredients into the dry until a thick dough comes together.  It should look like wet sand.  Cover the bowl and place it in the fridge to chill for an hour.

2. While the dough is chilling, preheat your oven to 325 degrees.  When the dough is ready, cover a couple of large baking sheets with parchment paper.  In a small bowl, combine the vanilla sugar with the remaining 2 tsp of cardamom.  Scoop out small balls (about a tbsp) of dough and work them in your hands so that the coconut oil melts slightly and the dough starts sticking together.  If you don't do this, the dough will seem really sandy and fall apart.

3. Once you have worked the dough, roll it into a ball, then roll it in the cardamom and vanilla sugar mixture to completely coat it.  Put the balls on your lined cookie sheet about 2 inches apart because they will spread.  If you want, you can flatten out the dough balls a bit at this point with the palm of your hand, but I found I liked the results better when I left the balls intact on the sheet.  Bake the cookies for 7 minutes, then rotate the cookie sheet and bake for an additional 7 minutes or until the edges of the cookies are crispy.  Allow the cookies to cool on the sheet for at least 15 minutes before moving them.

makes about 4 dozen medium sized cookies

**to make vanilla sugar, combine 2 cups of natural cane sugar with 2 chopped up vanilla beans in a food processor and pulse until the vanilla beans are well distributed.  Sift the sugar to remove any large pieces of the vanilla bean before using.   


sweetmiscellany.blogspot.com


1 Comment

Gluten Free - Baked Cake Donuts

1/1/2013

0 Comments

 
Picture
Ingredients:
1/2 c. sorghum flour 
1/2 c. Brown rice flour 
1/4 c. potato starch (not flour)
1/4 c. arrowroot powder
1/2 tsp xanthan gum
2 tsp baking powder
1/2 c. brown sugar
1/4 tsp salt
1/4 tsp nutmeg
 1/2 c. non-dairy milk + 1/2 Tb apple cider vinegar 
 1 1/2 tsp Ener-G egg replacer + 2 Tbs warm water, mixed until frothy
 1/4 c. coconut oil, melted
 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients together until fully combined.

3. Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated. 

4. Grease a mini donut pan.

5. Place 1/2 batter into a ziploc baggie. Cut the corner of one side to use as an opening. This part is important in the shape of the donuts: Using one hand to firmly keep the dough flowing out of the hole, squirt the dough out in a circle in the pan. The more intact the dough comes out, the better the results in the end.

6. Bake 8 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.

7. Fill a bigger ziploc baggie with either powdered sugar (1/2 c.)  or cinnamon (1 Tb) and sugar (1/2 c.) mix. Place 4 donuts at a time into baggie while still warm and gently shake until all donuts are completely covered in a topping.

Forkandbeans.com

0 Comments

Gluten Free - Pumpkin Chia Seed Pudding

1/1/2013

2 Comments

 
Picture


Ingredients:
1/4 cup chia seeds
1 cup almond (or skim) milk
1/4 cup canned pumpkin
1 tablespoon agave nectar
1/2 teaspoon cinnamon
1 pinch nutmeg




Directions:
1. Combine all ingredients in a bowl.

2. Cover and refrigerate for at least 3 hours, or up to overnight.

Greatist.com

2 Comments

Gluten Free - Apple Cinnamon Cake

1/1/2013

0 Comments

 
Picture
Ingredients:
 2 cups fresh apples + 1/2 cup sliced apples for top
1/2 cup vegetable oil or coconut oil
1/2 cup rice syrup
1 tsp stevia
4 Tbsp soy flour
1 cup brown rice flour
1/2 cup Potato flour
1/2 cup arrowroot starch
5 tsp baking powder
1/2 tsp sea salt
2/3 cup water or 1/2 cup if you like a drier cake.
3 tsp cinnamon

Directions:


1. Preheat oven to 375º F.

2. Oil and lightly flour 8” X 8”cake pan.

3. Chop 2 cups of apples into one inch pieces.

4. Sprinkle apples with 2 tsp of cinnamon.

5. Slice 1/2 cup apples into slices to decorate the top of the cake.

6. Blend vegetable oil, rice syrup, and water in blender.

7. Mix flours, baking powder and sea salt in a separate bowl.

8. Add chopped apples to dry flour mixture.

9. Pour liquid mixture into dry ingredients.

10. Mix quickly. Immediately pour batter into cake pan. Decorate top of cake with apples. Sprinkle 1 tsp cinnamon on top of apples.

11. Bake for 35 To 40 minutes.

Realfoodforlife.com

0 Comments

    NMM Recipes

    Check out our 31-day collection of delectable, healthy recipes that will help motivate you through the month of March.

    Archives

    February 2016
    December 2015
    February 2014
    March 2013
    February 2013
    January 2013
    March 2012

    Categories

    All
    Alfredo
    Apple
    Asparagus
    Avocado
    Banana
    Barbeque
    Beans
    Beet
    Blueberry
    Breakfast
    Broccoli
    Burger
    Burrito
    Cabbage
    Cake
    Carrot
    Cashew Cream
    Cauliflower
    Cheeze
    Chia Seeds
    Chickpea
    Chocolate
    Coconut
    Cookies
    Dessert
    Dinner
    Donuts
    Eggplant
    Gluten Free
    Kale
    Lemon
    Lentils
    Lunch
    Mango
    Meat Substitute
    Muffins
    Mushroom
    Oats
    Orange
    Pancakes
    Pasta
    Peanut Butter
    Pear
    Pesto
    Pizza
    Polenta
    Potato
    Pudding
    Pumpkin
    Quinoa
    Rice
    Rolls
    Salad
    Sandwich
    Sausage
    Smoky
    Smoothie
    Snack
    Soup
    Spinach
    Squash
    Stir Fry
    Taco
    Tempeh
    Tofu
    Tomato
    Waffles
    Wrap
    Zucchini

    RSS Feed

No Meat March 2020