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Tag: gluten free

Vegan best white dipping sauce

Vegan best white dipping sauce

Print Vegan best white dipping sauce Use this dip for any of your vegan appetizers, like with the Sweet potatoes and Zucchini Tots. It’s refreshing, savory, and very tasteful. Course Dip, Side Dish, Snack Cuisine gluten free, vegan Prep Time 5 minutes Author Amandine Ingredients […]

Vegan and gluten-free sweet potato zucchini tots

Vegan and gluten-free sweet potato zucchini tots

  Print Vegan and gluten-free sweet potato zucchini tots This is great as a side dish or just to offer to your friends as appetizers with yummy homemade dipping sauce. Course Appetizer, Main Course, Side Dish, Snack Cuisine gluten free, vegan Prep Time 20 minutes […]

Vegan and gluten-free chocolate chip cookies

Vegan and gluten-free chocolate chip cookies

Vegan and gluten-free chocolate chip cookies

Made with almond flour, they are gluten free, vegan, refined sugar free and so delicious! Enjoy this guilt free sweetness.

Inspired by Detoxinista 

Course Dessert, Snack
Cuisine gluten free, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Amandine

Ingredients

  • 2 cups almond meal
  • 1/4 cup coconut oil melted
  • 3 Tbsp maple syrup
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/4 cup chocolate chips

Instructions

  1. Preheat your oven at 120 degrees and prepare a large baking sheet.

  2. In a bowl, mix together every ingredients (but the chocolate chips) until you have a sticky dough. Then add the chocolate chips.

  3. With your hand form small balls of dough that you'll flatten a little and drop on the baking sheet. Don't worry those cookies don't spread too much.

  4. Bake the cookies for 30 min. As it is a low temperature (because of the almond flour) they won't get golden. Once cook let them cool down before removing them.

  5. You can keep them for a few days at room temperature or longer in your fridge.

VEGAN RICOTTA & SPINACH ZUCCHINI RAVIOLI WITH HOMEMADE TOMATO SAUCE

VEGAN RICOTTA & SPINACH ZUCCHINI RAVIOLI WITH HOMEMADE TOMATO SAUCE

I finally found a new way to use this amazing tofu ricotta ! And I’m not sure which of the 2 recipes I prefer… This meal can be serve as a light lunch with a salad on the side or as a more consistent meal […]

Vegan homemade hummus & artichokes leaves

Vegan homemade hummus & artichokes leaves

Artichokes… One of my favourite vegetables and surprisingly for me, so unfamous. It take its origin from the Mediterranean region, which is probably why it is so common to me who was born and raised 10 min from the Mediterranean sea, and unknown to almost […]

Vegan and gluten-free spinach & ricotta cannelloni

Vegan and gluten-free spinach & ricotta cannelloni

Spinach and ricotta cannelloni was one of our favourite vegetarian meal before we went vegan. And as much as I like the homemade nachos vegan cheese, I couldn’t imagine it to fit in this kind of dish.

So I preferred staying away from it … Until tofu. I mean tofu !!!! This is just one of the most amazing thing given to vegan, you can just cook it any way you can possibly think of and it’ll do the trick. Here, tofu replacing ricotta is absolutely incredible, you will find the same creaminess and tastiness that you used to have, without any cruelty ! Enjoy <3

Also, feel free to use this ricotta recipe for any recipe that call for real ricotta, it will be just perfect !

Vegan and gluten-free spinach & ricotta cannelloni

Creamy, tasty, and light, everything you want from cannelloni !

This is the kind of dish I like to make a bit more so we have some for the following day. So the amounts are for 2 people, for 2 dinner or 1 dinner and lunch boxes. Feel free to cut in half if you only want it for 1 meal. For the big eaters out there (ya know what am talking 'bout!) I would recommend making a little salad on the side.

Course lunch, Main Course
Cuisine gluten free, Italian, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2
Author Amandine

Ingredients

Tofu ricotta

  • 1 Tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 block firm/hard tofu drained
  • 1/4 cup lemon juice fresh is better
  • 2 Tbsp nutritional yeast
  • 1 Tbsp white miso paste
  • salt to taste (I put 1/2 tsp)

For the tomato sauce

  • 700 ml passata jar or 2 cans of diced tomatoes blended
  • 1 tsp brown sugar
  • 1 1/2 tsp dried herbs (I use oregano, basil, thyme and rosemary)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For the cannelloni

  • 1 Tbsp olive oil
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 150 g baby spinash 4 big handfuls
  • 1 small handful of fresh basil
  • 14/16 cannelloni noodles I use the gluten-free San Remo)

Instructions

  1. If you haven't done it yet, wrap you tofu in a tea towel, and place under a book / chopping board with heavy things on top to drain it. It will take around 20/30 min.

  2. Preheat your oven to 180 C degrees.

  3. Start with the tomato sauce : in a large skillet, add all ingredients and let it simmer gently for 15 min or until you finish the other steps.

  4. For the ricotta : In a frying pan, heat the oil over medium heat and add onion and garlic. Cook until soft and translucent.

  5. In your food processor, add the tofu broke into 4 pieces, the onions & garlic and all the remaining seasonings. Blend until smooth, don't forget to scrape the sides half way through. If needed add a bit of water to make it creamier. Reserve your ricotta in the fridge.

  6. In a frying pan, heat the last Tbsp of oil over medium heat and add the half onion and the two garlic cloves. Cook until soft and translucent. Reduce the heat, throw in the spinach and cover. Cook until the spinach has wilted, stirring every minute. Be careful, it will be quite quick.

  7. Put the spinach/onion/garlic in the food processor, then add the ricotta and most of the basil (keep some for garnish). Pulse a couple of times, until the ricotta is fully spotted with green.

  8. Check if you need to cook your cannelloni first, mine were ready to go.

  9. In your oven dish pour 1/4 of your tomato sauce. 

  10. With a tea spoon, fill the cannelloni in with the ricotta mixture then place them in your oven dish on a single layer. Repeat until you don't have anymore ricotta.

  11. Cover the cannelloni with the rest of the sauce. Make sure to cover them well, you'll want as much sauce as possible everywhere as this is what will cook your pasta.

  12. Bake for 30/35 min until the cannelloni are cooked through. You can check with a knife.

  13. Remove from oven and garnish with left over basil leaves. Serves hot. Reheat very well.

Fennel, leek, apple & turmeric soup

Fennel, leek, apple & turmeric soup

  Print Leek, fennel, apple and turmeric soup Before you start telling yourself “this is just a weird ass combination of ingredients” just give it a try and I promise you won’t regret it. It is healthy, full of vitamin C thanks to the fennel, […]

Vegan Creamy Cauliflower Garlic Soup

Vegan Creamy Cauliflower Garlic Soup

  Print Vegan creamy cauliflower garlic soup A yummy, thick and creamy soup that will warm up your heart. Course Soup Cuisine gluten free, vegan Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 2 Author Amandine Ingredients 1/2 head cauliflower […]

Vegan and Gluten-Free Tabbouleh

Vegan and Gluten-Free Tabbouleh

Vegan and Gluten-Free Tabbouleh

This is a very popular summer dish in France which is originally a middle eastern salad. It is accidentally vegan so will make things easier when you'll take it to your next family lunch or BBQ with friends. It's refreshing, very tasteful and I still haven't met anyone who doesn't love it !

It is suppose to be made with bulgur, in France we do it with couscous, but in order to make in gluten-free I am using quinoa, you can also use amaranth.

Course lunch, Main Course, Salad, Side Dish
Cuisine lebanese, Mediterranean, syrian
Prep Time 20 minutes
Total Time 16 minutes
Servings 2
Author Amandine

Ingredients

  • 1 cup uncooked quinoa
  • 1/2 cup green onions finely chopped
  • 1/2 cup cilantro* finely chopped
  • 1/2 cup mint* finely chopped
  • 1/2 cup cucumber in very small cubes
  • 1/2 cup tomatoes* in very small cubes
  • 1/4 cup celery in very small cubes
  • 2 Tbsp olive oil
  • 1 juice of a lemon
  • Salt and pepper to taste

Instructions

  1. Cook your quinoa according to the instructions on your packaging. Once cooked let it sit for 5 min and run cold water over it to cool it down.

  2. Chopped and cut all the other ingredients from green onions to celery and put them in a large bowl.

  3. Add the cold quinoa.

  4. Add the oil, the lemon juice and salt & pepper and mix gently.

  5. Allow to sit for at least 1h in the fridge before eating so that all the different flavours can reveal themselves.

Recipe Notes

* cilantro and mint : I love my tabbouleh to be very flavorsome so I use a loose (not packed ) 1/2 cup of each but feel free to adjust this.

*tomatoes: use your favourite ones, I use cherry tomatoes.

Vegan “tuna” chickpea

Vegan “tuna” chickpea

  Print Vegan “tuna” chickpea Use to make sandwiches, tartines or just to add to your Buddha bowl, it’s delicious, easy and so filling. Course lunch, Main Course, Salad Cuisine gluten free, vegan Prep Time 10 minutes Servings 2 people Author Amandine Ingredients 1 can […]