Tag Archives: fall

Gluten Free Buttermilk Biscuits

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I know that everybody doesn’t need a gluten free and dairy free biscuit.  But if you’re like me, and you yourself are gluten free by choice or for medical necessity or your household is battling a food related disease or allergy, you know how precious a recipe like this can be.

It has honestly taken me some time to figure this one out to get the recipe just the way we like them.  Now, this is like GOLD in the form of some gluten free flours and vegan butter.

If you are not gluten free, then these biscuits will (of course still taste awesome) lack a certain “fluff” that you are used to.  It’s actually why wheat is so great for baking–the gluten is what helps it have that sponge-y texture. I’m pretty used to the texture of gluten free goods now, but if you’re not, you’ll see these have more of a dense or scone-like texture.

These biscuits are safe for our sweet Beckham who is soy free, dairy free, gluten free, egg free, and peanut free.  He is lucky to have almond milk on the menu–but if you’re baking these for someone who can’t, feel free to sub whatever kind of milk necessary (rice, hemp, etc).  If you aren’t dairy free, regular buttermilk will work for the almond milk/apple cider vinegar mixture.

Alright, roll your sleeves up, throw your apron on, and get baking 🙂  There’s so many amazing reasons in life to eat a plate full of biscuits!

Before making the biscuits, you’ll need to make this Biscuit Mix.  Store it in an airtight container in the fridge for a few weeks.  Don’t worry, I’ll be uploading a Cinnamon Drop Biscuit and Vegetable Pot Pie recipe soon that will help make this mix disappear!

Biscuit Mix
 
Ingredients
  • 2 cups brown rice flour
  • 2 cups sorghum flour
  • 1 cup arrowroot starch (or organic cornstarch)
  • 1 cup potato starch (or tapioca starch) STARCH, not flour
  • 4 teaspoons xanthan gum
  • 5 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1½ teaspoons sea salt
Instructions
  1. Combine all ingredients in a large bowl.
  2. Stir until well combined.
  3. Store in air tight container in the fridge for up to 2 weeks.

 

To make the biscuits:

Buttermilk Biscuits--Gluten Free & Dairy Free
 
Ingredients
  • 2 cups gluten free biscuit mix (recipe above)
  • 3 Tablespoons coconut oil, frozen for 10 minutes
  • 2 Tablespoons vegan butter, melted
  • 1 cup almond milk + 1 T apple cider vinegar (makes buttermilk)
Instructions
  1. Preheat oven to 425 degrees & grease a large baking sheet. (I use coconut oil)
  2. Put the coconut oil in a freezer safe dish or on parchment paper and set in freezer for about 10 minutes. You want it to be hard, but not rock solid.
  3. Combine apple cider vinegar and almond milk in a small bowl and set aside to curdle.
  4. Put biscuit mix in a large bowl & add in frozen coconut oil.
  5. With a biscuit cutter, cut in the coconut oil until it is the size of peas.
  6. Add the melted butter & buttermilk mixture, and stir until just combined.
  7. Lightly flour a surface and your hands. (or use parchment paper)
  8. Put biscuit mixture on the floured surface, and using hands, form into a large rectangle. The biscuits don't rise much during the baking process, so make sure the rectangle has a little height on it.
  9. Using a mason jar lid or biscuit cutter, cut out 12 biscuits, reshaping or re-flouring the dough if necessary.
  10. Place each biscuit on the baking sheet and bake for 12-15 minutes until done.
  11. Take out of oven & brush vegan butter on the top for an extra buttery flavor!

 

 


Lentil-Potato Stew

Featured Image 2

I don’t know about you, but I just get little girl kind of excited about fall and the beginning of soup season.

It’s probably how my hunter friends feel about the smell of deer pee and countless hours in the stand. Other people just don’t understand it (like ME), but somehow it amuses and fulfills these  friends.

That’s how I feel about my soups.  Other people might not get it.  But it brings me joy.

Have a bad day? Make some soup.  Have a great day? It calls for soup.  Depressed? How about some soup and biscuits?

Soups are a part of my regular routine for many reasons:

-They freeze well and make busy nights easy!

-They are cheap.  Really, who doesn’t get excited about that?!

-They are packed full of healthy ingredients.  It’s even easy to sneak in some things like carrots and spinach.

-They give this vegan-like girl some awesome protein.  I can’t lie though, lentils do something special to my digestive system.  Whew!

I hope you enjoy this recipe, and I hope it gets you excited about this beautiful season coming up!

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Lentil-Potato Stew
 
Ingredients
  • 1 T olive oil
  • ½ medium white onion, diced
  • 1 cup green lentils, rinsed
  • 3 red potatoes, washed & diced
  • 2 carrots, peeled & chopped
  • 2 cloves garlic, minced
  • 2 T tomato paste
  • 1 t dried thyme
  • ¼ t ground coriander
  • ½ t sea salt
  • ¼ t black pepper
  • pinch of cayenne pepper
  • 4 cups vegetable broth
  • 1 cup of water, divided
  • 1 T red wine vinegar
  • 2 handfuls of spinach, chopped
Instructions
  1. Heat the oil over medium heat until hot.
  2. Add onion to the oil and stir until onion is soft (about 5 minutes), being careful not to let the onion burn.
  3. Add the lentils, potatoes, carrots, and garlic.
  4. Saute for another few minutes until vegetables are soft (sprinkle with water if things start to stick).
  5. Add the tomato paste and all spices.
  6. Stir well--until fragrant.
  7. Slowly pour in the vegetable broth and stir.
  8. Bring to a boil, stirring occasionally.
  9. Reduce heat to low and cover.
  10. Let cook for approximately 15 minutes, stirring once or twice.
  11. Add ½ cup water and stir.
  12. Cook, covered, for about 15-20 minutes longer, or until lentils are soft.
  13. Add the remaining water, vinegar, and spinach.
  14. Stir until spinach is wilted.
  15. Serve with a salad and bread!

 


Apple Apple Pies (Gluten-Free & Vegan)

FinalIt’s mid-September, and in the South, that’s game for everything fall.  It might be October or even November before we feel its effect, but we just can’t help ourselves.

The smell of cinnamon, pumpkin everything, holiday décor–it’s just about too much for me to handle!  My old routine was to stock up on those little sugary orange pumpkins with the green stems–and eat about a bag a week.  I’m telling you, I really did have a sugar addiction!

Now, I’ve learned to incorporate REAL foods into my fall routine, and this recipe is just too cute for words.  It has the traditional flavor of Apple Pie, but comes in individual portions and has more apple than crust.  I know, I know, the crust it the best part.  But this recipe helps me have the best of both worlds–the taste of fall and nostalgia AND the promise of something good without the guilt.

These would be extremely cute (and crowd-pleasing) for your next fall get together or dinner club.

Make them soon and pair with some apple cider.  Then call me, and I’ll come over 🙂

Steps:

1.  Cut the top portion off of 4 Granny Smith Apples.

Cut apples

Using a knife and a spoon, carve out the middle, discarding the parts with seeds.  Save the parts that are just apple for a later use.

2. Peel & chop and additional apple and place in small bowl.  Sprinkle the lemon juice on top and set aside.  Then combine spices, sugar, and flour. Stir well.

Sugared Apples

3. Cover the bottom of an 8 x 8 pan with water. Fill the prepared apples with the apple-spice mixture and place in pan.

Filled apples

4. Make the gluten-free pie crust.  Make sure to add more flour if necessary, as well as cover the rolling pin with flour to keep from sticking.  You want the dough to be tough, not oily or wet.

Dough

5. Cut the dough into small strips. Cover the apples in a lattice pattern or however you choose!  Have fun with your creations!

Prepared Apples

6. Cover with foil and bake in a 375 degree oven for 20-25 minutes. Take foil off and bake for an additional 20-25 minutes. When the apples are almost done baking, melt a spoonful of butter (I used Earth Balance Soy Free spread–which is vegan).  Remove apples from oven, and brush tops with the melted butter. Sprinkle coconut sugar and cinnamon on top! Enjoy immediately!

Finished Apples

Apple Apple Pies
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Apples:
  • 5 Granny Smith Apples
  • 1 teaspoon lemon juice
  • ¼ cup coconut palm sugar
  • ½ t cinnamon
  • 1 T gluten free all-purpose flour (or regular flour if you aren't gluten free)
Pie Crust:
  • ¼ cup gluten free all purpose flour
  • 1 t coconut palm sugar
  • 1-2 T water
  • 2 T coconut oil, frozen for 10-15 minutes
  • pinch of salt
Topping:
  • spoonful of vegan butter
  • sprinkle of coconut sugar
  • sprinkle of cinnamon
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut the tops off of 4 of the Granny Smith Apples.
  3. Using a knife and a spoon, carve out the middle of the apples, discarding any pieces with seeds.
  4. Peel and chop the 5th apple and put in a small bowl.
  5. Stir in the lemon juice to the chopped apple.
  6. Add the sugar, cinnamon, and flour to the apple mixture. Stir until well combined.
  7. Fill the 4 prepared apples with the sugar-apple mixture.
  8. Put enough water to cover the bottom of an 8 x 8 pan and place the four prepared apples inside.
  9. To prepare the crust, put the flour in a small bowl.
  10. Add the frozen coconut oil and using a biscuit cutter or fork, cut it in the flour until the coconut oil resembles the size of peas (like you are making biscuits).
  11. Add the remaining crust ingredients. Start with 1 T of water and gradually add more if necessary. You want the dough to be tough like crust, not wet or oily.
  12. On a flour dusted surface, roll out the dough until flat, dusting the dough and roller as necessary so the dough doesn't stick.
  13. Cut into small strips and place on top of prepared apples in a lattice design or design of choice.
  14. Cover with foil and bake at 375 for 20-25 minutes.
  15. Remove foil and bake for another 20-25 minutes.
  16. When the apples are almost done baking, melt the butter.
  17. Take apples out of oven, and brush butter on top of the crust.
  18. Sprinkle with coconut sugar and cinnamon.
  19. Serve warm with apple cider and your favorite vanilla (vegan or non-vegan) ice cream!

 

 


Meatless Monday Chili

Allergen Information:  Free of the top 8 allergens

Meatless Monday Chili Final

A good pot of chili is pretty much the ultimate. But if you’re using prepackaged chili seasoning packets, you are filling up on some MSG, GMO’s, and preservatives.  Why do that when you can use REAL food? Instead of buying the packets, you just need a few staple pantry items.

What I love about this chili is that it’s packed full of flavor, and it uses lots of real spices to make that happen.  No partially hydrogenated oil or other bad things.  Just real food.

I made this pot while we were waiting for our power to go out during winter storm Pax….I had to use what I had around the house, and I’m so thankful I did this.  I’ve had numerous chili recipes throughout the years, but this one is by far my favorite.

It’s traditional, but has a kick.  It’s meatless–in case you are a vegetarian or just looking for more meatless options.

You probably won’t miss the meat, but if you do, feel free to brown some grass-fed (local if you can) ground beef (or meat of choice) and add it in the chili!

I like to serve these with our Honey Jalapeno Corn Muffins for a complete meal.

This pot serves about 3-4 people, so if you’re looking for that big ole pot of chili, I would definitely double this recipe.  Next time I will 😉

Meatless Monday Chili
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1-2 T olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ red bell pepper, chopped
  • 1 jalapeno, de-seeded and chopped
  • 1.5 T chili powder
  • 1.5 t cumin
  • 1 t smoked paprika
  • ¾ t sea salt
  • ⅛ t cayenne pepper
  • 1 15 oz can tomatoes, undrained (organic best!)
  • 1 15 oz can dark kidney beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1¼ cup vegetable broth
  • 2 T tomato paste
Instructions
  1. Heat olive oil in a saucepan over medium heat.
  2. Add the onion, bell pepper, and jalapeno and saute for 4-5 minutes until tender.
  3. Add garlic and saute for one minute more.
  4. Add all spices and stir for 1-2 minutes until well combined.
  5. Add tomatoes, beans, vegetable broth, and tomato paste and stir.
  6. Bring to a boil, stirring constantly.
  7. Turn heat to low/medium and simmer for 15 minutes, stirring occasionally.
  8. Top with some organic sour cream & chives & enjoy!

 


Collard Green Soup

I can’t believe I’m typing a Collard Green Soup recipe—you know I’ve come a long way in my food journey when you see this one! Now, after years of transition, I crave greens, and collards are one of them. I use them in my smoothies, as “bread” for my sandwich wraps, sautéed as a side dish, and now in a soup. If you have leftovers from your garden, this is the perfect way to use them up before they spoil. This recipe is packed full of nutritional goodness and will get you a great serving of your dark leafy greens!

Collard Green Soup 2

Collard Green Soup
 
Ingredients
  • 1 large onion, peeled and chopped
  • 2 T olive oil
  • ¼ pound of shiitake mushrooms, chopped
  • 1 bunch of collard greens, de-stemmed and chopped
  • 1 15 oz can black eyed peas
  • 4 cups vegetable broth, store-bought or homemade
  • 2 cups filtered water
  • 1 bay leaf
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon red pepper flakes
  • ½ Tablespoon red wine vinegar
Instructions
  1. In a saucepan, heat the olive oil over medium heat. Once heated, add the onion and sauté until soft, about 5 minutes.
  2. Add the mushrooms and sauté about 2 minutes more.
  3. Add the vegetable broth, water, collards, black eyed peas, and bay leaf. Bring to a boil.
  4. Cover and reduce heat to medium-low. Cook for about 15 minutes, stirring occasionally. Stir in salt, pepper, red pepper flakes, and vinegar.
  5. Cook, uncovered, about 5 minutes longer.
  6. Remove bay leaf before serving. Enjoy!
Notes
Please use organic ingredients when possible.