Friday, June 28, 2013

vegan, gluten-free brussels sprouts slaw spring rolls

Summer eating might be light, but it doesn't need to be boring!

Combining flavors and textures is never easier than with the bounty that shows up on grocery shelves, in farmer's markets and in CSA baskets in the warmer months.

These spring rolls are a case in point.  The combine crunchy, creamy and chewy textures with sweet, sharp and even a little bit bitter flavors.  Together, these combine to keep you taste buds buzzing.  This slaw uses shredded brussels sprouts as a base, and I love it!  It really brings an interesting dimension to slaw.  I used unsulphered apricots as the natural golden brown color of the apricot slices blends in nicely with the fresh green of the slaw and the bright red of the apple peel.

Spring rolls not your thing?  You can mix up a bowl of the slaw to serve as a salad alongside all your summer BBQ favorites.

I shared this recipe with Wellness Weekend.

Summer Slaw Spring Rolls
Makes 5 or 6 spring rolls

  • 5 or 6 spring roll wrappers (I used rice flour papers.)
  • 1/4 cup thinly sliced dried apricots
  • 1/4 cup thinly sliced sweet onions
  • 1/4 cup thinly sliced red apple (I used Gala.)
  • 1/4 cup thinly sliced avocado
  • 1 cup shredded brussels sprouts
  • 2 tablespoons Dijon-Agave dressing (recipe below)

  1. In a medium bowl, combine all ingredients except spring roll wrappers.  Toss to evenly distribute ingredients and dressing.
  2. Fill a shallow dish with warm water. (I used a pie plate.)
  3. Place one spring roll wrapper in water and let soften; it should take a minute or two.
  4. Once soft remove wrapper to a plate, spoon filling (maybe 2 tablespoons depending on the size of your wrapper) onto the wrapper.  You want to scoop it into a line leaving a border of at least 1 1/2 inches at the top and on the left side.
  5. Tuck the top and the bottom of the wrapper over the filling, and tuck the left side over the folded wrapper and filling. Roll filled wrapper to the right until all of the wrapper is tucked up.  (In other words, wrap like a burrito!)
For the dressing:

  • 1 tablespoon agave nectar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil

  1. Combine all ingredients into a small jar.
  2. Shake to combine.
Happy Cooking!

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Monday, June 17, 2013

Cocoa Dusted Pepitas Gluten-free, Vegan
Cocoa Dusted Pepitas

Summer brings a snack conundrum.  

You still want to have treats, but you don't want to heat up the kitchen.

Obviously, fresh fruit and frozen delights come into play.  Today, I made up a batch of cocoa-dusted pepitas using my toaster oven.  It didn't heat up the kitchen, so I got the treat without the heat!

Cocoa-dusted almonds are all the rage.  I took this idea and changed it up to make it nut-free and added a little twist.  Where other recipes use agave nectar or sugar, I kept it vegan (no egg whites here) and used all-fruit preserves for a natural sweetness.

I shared this with Wellness Weekend and Slightly Indulgent Tuesdays.

Cocoa-Dusted Pepitas
Makes 1 cup

  • 1 cup pepitas (shelled pumpkin seeds)
  • 2 tablespoons strawberry all-fruit preserves
  • pinch of salt
  • 1 tablespoon cocoa powder

  1. Preheat oven to 350.
  2. Line a baking pan with parchment paper.
  3. Mix together preserves and salt.
  4. Stir in pepitas until well coated.
  5. Spoon cocoa powder into a zip top bag.
  6. Add coated pepitas.
  7. Close bag and shake to coat.
  8. Bake 10 minutes stirring once.
  9. Let cool.

Note: If you are using a toaster oven, you don't need to preheat it.  Bake them 8 or 9 minutes.

Happy Cooking!

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Thursday, June 13, 2013

Gluten-free Strawberry Scone - Kim's Welcoming Kitchen

Is there a better way to show the dads in your life that you love them than by baking up a treat?

I don't think so!  

It's even better if that treat tastes delicious, but doesn't keep you in the kitchen for hours.

Scones are a favorite at our house.  We serve them at breakfast, but then nibble on them throughout the day.  (Hopefully setting some aside for the next day.)

Scones are a heartier baked good, too, so you can box some up to bring with you to a brunch or for coffee.

I created this recipe for The Balanced Platter a while back, but I thought I'd bring it back just in time to use some of those farmer's market-fresh strawberries this weekend. 

Strawberry Scones
Makes 8 Scones
2 cups gluten-free all-purpose baking mix (I used King Arthur Flour brand.)
2 tablespoons coconut palm sugar (or evaporated cane juice) 
1 tablespoon baking powder 
1/2 teaspoon salt 
1 teaspoon xanthan gum 
5 tablespoons non-hydrogenated vegan buttery spread (I used soy-free Earth Balance.) 
1 cup non-dairy milk  
1 cup hulled and quartered strawberries
1. Preheat oven to 425.
2. Line a baking sheet with a silpat or parchment paper.
3. In a large bowl, whisk together gluten-free flour, sugar, baking powder, salt, and xanthan gum.
4. Using a pastry cutter or two knives, cut in buttery spread.  Add non-dairy milk and stir thoroughly.
5. Mix in fruit.
6. Shape batter into a round disk, measuring approximately 7 inches across.  (Note, the dough will be pretty damp.  That's ok.)
7. With a large knife, cut the disk into eight wedges.
8. Place each wedge on the baking sheet, or alternatively you can cut the disk right on the silpat or parchment and nudge the wedges apart with the knife.
9. Bake for 15 to 18 minutes or until lightly golden.
Happy Fathers's Day,

Saturday, June 8, 2013

Stuck in a breakfast rut?

Need something a little bit different, maybe something a little sweet?

After I made my mug brownie for The Balanced Platter,  I've been intrigued by the idea of single-serving (mug) mini cakes.  With whole grain oat flour and naturally sweet maple syrup this little cake is tasty enough for a brunch dessert, but healthy and quick enough for a weekday breakfast.

Single Serving Cinnamon Mug Coffee Cake (vegan, gluten-free, top-8 allergen-free)
Serves 1

  • 5 tablespoons oat flour (gluten-free if necessary)
  • pinch of salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 2 tablespoons apple sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon water

  1. In a coffee cup or small bowl, whisk together flour, salt, cinnamon and baking powder.
  2. Mix in remaining ingredients until completely combined. (Make sure that all of the dry ingredients are incorporated.)
  3. Cook in a microwave on high for one minute.
Happy Cooking!

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Thursday, June 6, 2013

Summer is coming!  (Though today it's plenty chilly here.) 

Frozen treats are on the menu for the next few months.  Today at The Balanced Platter, I share a trick to get some extra fruits and veggies into your ice pops.  Check it out at The Balanced Platter.

Happy Cooking!

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.