All posts filed under: Gluten-free

Raw Blueberry Power Porridge

Today’s Vegan MoFo prompt is “Something blue”. Voila, ┬ámy friends, something blue: This gorgeous Raw Blueberry Power Porridge is a fun way to shake up your breakfast routine. If you’ve never had raw buckwheat porridge before, it’s made by soaking buckwheat in water for 20 mins or longer, and then blending the buckwheat into a smooth consistency. In this recipe, I’ve done just that, but added frozen wild blueberries for flavor and that sexy color. I buy my frozen wild blueberries at Trader Joe’s for a few dollars, but you can also find them in bulk at Costco or BJ’s. On top, I added fresh blueberries, along with little dabs of homemade brazil nut butter and sunbutter. I think next time I will add some crunch by scattering on a few kernals of raw buckwheat. I recommend that you do so! Why is this Power Porridge, do you ask? Well, because I added a half scoop of protein power for some extra staying power. Don’t get me wrong, one serving of buckwheat does have 6g …

Vegan Cherry “Jello”

Today’s Vegan MoFo prompt is “Most retro recipe”. When I think of retro, I think of jello. Lots of jello. Little hot dog weenies in jello, marshmallows in jello, jello with whipped cream and pineapples and olives. (Yuckity, yuck, yuck). However, as you may know, jello is not vegan. This popular wobbly foodstuff is made of gelatin, which is derived from the skin, bones and connective tissue of animals, such as cows, chickens, and pigs. As a vegetarian, I do not consume jello either. Therefore, it’s been a pretty long time since I’ve had any of this fun flubbery madness. After learning about agar from the ever-wondrous Amy Chaplin, I figured the latter could make a good jello substitute. It turns out that *ding ding ding* I was correct. So what is agar? Agar is a flavorless seaweed that gels. It is often used as a vegetarian substitute for gelatin, and to make desserts in Japan (such as kanten). It can also be used in the biology lab as a growth medium. Pretty wild, huh? …

Vegan MoFo 2015: Oatmeal-Stuffed Peaches with Cardamom and Cinnamon

Hello, beautiful people! The Vegan Month of Food (MoFo) 2015 has finally arrived. That means I am back at it creating healthy, vegan dishes each day for the entire month of September. My goal is to try and post 5-6 times per week. This year, the organizers changed up the structure of the event, by providing prompts for each day. This allows for vegan / vegan-friendly social media folk to participate in MoFo without having a set theme. However, I will still have a theme (because themes rock, lezbereal). This year’s will be Half-Marathon Training Fuel. I am currently training for the Rock ‘N Roll Philadelphia Half-Marathon on Halloween, so I am going to provide tips and recipe ideas for accomplishing a half-marathon propelled by plants. I also wanted to mention that I am actually not vegan! I support veganism, and eat vegan ~70% of the time, but am just a vegetarian. I love participating the MoFo because it challenges me not only to create a slew of recipes, but also to eat even more …