vegan Archives | GFF Magazine

Garlicky Roasted Green Beans Recipe

Erika — Sun, 24 Nov 2024 08:48:16 +0000

Easily scaled up to feed crowds and rewarmed right before serving, these simple beans from Tara Brooke maintain a little crunch and easily accompany a variety of main courses. This gluten free vegetable side dish is sure to be a favorite.

Garlicky Roasted Green Beans Recipe

Servings

Author Tara Brooke

Ingredients

1 pound green beans, dried and trimmed
2 tablespoons olive oil
3/4 teaspoon kosher salt
2 cloves garlic, minced

Instructions

Place all the ingredients in a ziplock plastic bag or covered container and let marinate for 1 hour.
Preheat the oven to 400°F. Spread the green beans in one layer on a large rimmed baking sheet. Roast for 12 minutes, stirring halfway through. Serve.

Photography Craig Lee

Gluten-Free Falafel with Mediterranean Pear Relish

Erika — Tue, 02 Jan 2024 21:29:27 +0000

Served on their own, or as a flavorful starter to any meal, gluten free falafel is crunchy, satisfying, and wholesome!

Gluten-Free Falafel with Mediterranean Pear Relish

Refreshing, juicy pear relish plays beautifully with savory falafel in this appetizer-meets-main course, but you can serve intrinsically gluten-free falafel with whatever you wish, including hummus or plain yogurt. Note: You’ll need to soak the chickpeas overnight, so plan accordingly (do not use canned chickpeas). Covered, refrigerated leftovers keep for 3 days. This perky relish is a perfect partner for falafel, but it is also delightful with pork or fish.

Servings Falafal

Calories 70kcal

Author Ben Mastracco

Ingredients

1 (16-ounce) bag dried chickpeas
5 cloves garlic
3/4 cup coarsely chopped white onion
1 cup loosely packed fresh Italian parsley
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2-1/2 teaspoons kosher salt
Grapeseed or vegetable oil for frying

For the Mediterranean Pear Relish (Makes about 2 cups):

2 cups chopped Bartlett or Anjou pears
1 cup chopped red onion
3 cloves garlic minced
3 tablespoons chopped fresh Italian parsley
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
¾ teaspoon kosher salt
Freshly ground pepper

Instructions

Place the chickpeas in a bowl, cover with 3 inches of water, then soak overnight. Drain just before using.
In a food processor, combine the garlic, onion, Italian parsley, smoked paprika, cumin, coriander, and salt. Add the drained chickpeas, then pulse, stopping and scraping down the sides occasionally, until the mixture becomes a coarse meal that sticks together when squeezed into a ball. Scoop out about 3 tablespoons of the dough and shape it into a ball, then slightly flatten the ball. Repeat with all the dough.
Line a plate with paper towels. In a heavy small or medium skillet over medium heat, heat 1 inch of vegetable oil to 350ºF to 375ºF. (You can tell if the oil is ready by dipping a wooden spoon into it; if the oil steadily bubbles around the spoon, you’re good to go. If the oil vigorously bubbles, it’s too hot.) Working in batches, carefully place the balls into the oil and fry until the falafel are golden brown and crispy, 3 to 4 minutes per side. Drain on the prepared plate.
For the pear relish: Place all the ingredients in a bowl and toss to combine.
Serve the falafel with the relish on the side.

Nutrition

Photography Ben Mastracco

Tropical Turmeric Smoothie Recipe

Erika — Tue, 02 Jan 2024 21:24:57 +0000

Pineapple and mango inject lively island flavor into this sexy-healthy turmeric smoothie recipe, while turmeric lends anti-inflammatory perks. For the best results, use very ripe fruit.

Tropical Turmeric Smoothie

Servings

Author Niki Ford

Ingredients

1-1/2 cups packed baby spinach leaves
1-1/2 cups coconut water, chilled
1/2 teaspoon turmeric
1/2 Granny Smith apple, seeded, stemmed, and chopped
1 banana
1/2 cup frozen mango cubes
1 cup frozen pineapple cubes
1 tablespoon lemon juice

Instructions

Blend the spinach and coconut water together until smooth. Add the turmeric, apple, banana, mango, pineapple, and lemon juice. Blend on high speed until completely smooth, about 1 minute.

Photography Paul Sirsalee

Brûléed Grapefruit Gluten-Free Recipe

Erika — Mon, 25 Dec 2023 12:58:00 +0000

One of our favorite ways to make food exciting is to take something simple, wholesome, and everyday and add just a little something to it to make it special. This recipe is the perfect example. Take a ripe, delicious grapefruit, lacquer it with a little honey and coconut oil, sprinkle it with sugar, and broil it briefly to caramelize the top. Just like that, the refreshing morning staple is a special occasion!

Brûléed Grapefruit Gluten-Free Recipe

Servings

Author Claudine Dagit

Ingredients

1 grapefruit
1 tablespoon honey
1 tablespoon coconut oil, melted

Instructions

Preheat the broiler. Halve grapefruit crosswise. Run a paring knife along the edges of each grapefruit segment to loosen. In a small bowl, mix together tablespoon honey and melted coconut oil. Drizzle evenly over each half, sprinkle with cinnamon, and broil for 5 to 8 minutes or until lightly browned around the edges.

Photography Erin Ng

Miso Noodle Soup with Broccoli Gluten Free Recipe

Erika — Fri, 08 Sep 2023 16:17:00 +0000

With the luscious, savory richness of gluten-free miso, the comfort of rice noodles, and an abundance of vegetables, this gluten free soup with noodles is one seriously satisfying meal.

Miso Noodle Soup with Broccoli Gluten-Free Recipe

Servings

Author Eric Lundy

Ingredients

1 tablespoon vegetable oil
1 tablespoon toasted sesame oil. plus more for serving
1 large bunch green onions. sliced, white and green parts separated
1 large carrot. peeled and cut into 1-1/2-inch-long matchsticks
Kosher salt
6 ounces shiitake mushrooms, stems removed and caps sliced thin
1/2 teaspoon red pepper flakes
2 to 3 tablespoons tamari
1/4 cup gluten-free white miso
2 cups chopped broccoli florets
4 ounces gluten-free rice noodles
2 teaspoons toasted sesame seeds, for garnish

Instructions

In a small soup pot over medium-high heat, warm both oils. Add the white parts of the green onions, the carrot, and a few pinches of salt and cook, stirring often, until the carrot softens a bit, 3 to 4 minutes. Add the mushrooms and red pepper flakes and cook, stirring occasionally, until the mushrooms have softened and taken on a bit of color, 2 to 3 minutes longer.
Add 6 cups of water, the tamari, and miso. Bring to a boil, stirring often to incorporate the miso into the water. Lower the heat, stir in the broccoli and the noodles, and simmer until the noodles soften and the broccoli is bright green, 2 to 4 minutes, depending on the thickness of the noodles. Season to taste with salt, tamari, and sesame oil.
Ladle the soup into bowls, garnish with the reserved green onions and sesame seeds, and serve.

Photography Erin Ng

Wild Mushroom and Brown Rice Soup Gluten-Free Recipe

Erika — Wed, 09 Aug 2023 16:05:00 +0000

Dried shiitakes, which have a stronger flavor than fresh ones, elevate the savoriness of this über-comforting, mushroom-lover’s soup. It’s vegan, too, provided you use vegetables stock rather than chicken stock, making it approachable to a wide variety of palates. Most of all, it’s a cozy, nourishing, fortifying meal, which we always love when the air turns cold.

Wild Mushroom and Brown Rice Soup Gluten-Free Recipe

Servings

Author Olivia Mack McCool

Ingredients

1 ounce dried sliced shiitake mushrooms (optional)
6 cups gluten-free vegetable or chicken broth
2 tablespoons unsalted butter
2 tablespoons olive oil
1 yellow onion, finely diced
2 cloves garlic, minced
1 pound mixed mushrooms (such as oyster, cremini, portobello, enoki, and shiitake), trimmed and sliced
3 sprigs fresh thyme, or 1 teaspoon dried thyme
1 bay leaf
1 cup cooked brown rice
Kosher salt and freshly ground pepper
1 tablespoon sherry vinegar
Chopped Italian parsley, for garnish

Instructions

In a small saucepan, combine the dried shiitake mushrooms and 1 cup of the broth, bring to a boil, then remove from the heat and let sit for 10 minutes.
In a large pot over medium heat, warm the butter and oil. Add the onion and garlic and sauté until the onions are translucent and fragrant, 3 to 4 minutes. Add the mixed fresh mushrooms, thyme, and bay leaf. Cook until the mushrooms are soft and starting to release their liquid, about 6 minutes. Add the soaked shiitake mushrooms, strain and add their soaking liquid, then add the remaining 5 cups broth and the rice. Bring to a boil, then reduce the heat and simmer for 10 minutes. Season to taste with salt and pepper. Remove and discard the thyme sprigs and bay leaf. Stir in the vinegar and garnish with the parsley just before serving.

Photography Christine Han

Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies

Erika — Mon, 21 Nov 2022 18:05:00 +0000

These cookies are so delicious, you’d never guess they’re gluten-free and vegan. Almond butter and coconut oil add richness and moisture; two kinds of oats create nubby, chewy texture; and buckwheat flour and loads of chocolate add layers of flavor. In other words, they’re nutrient-rich, giving you every excuse to eat cookies for breakfast. The cookies will stay soft and chewy for up to 3 days at room temperature in an airtight container.

Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies

MAKES ABOUT 32 (2-1/2-INCH) COOKIES

Servings

Calories 157kcal

Author Alanna Taylor-Tobin

Ingredients

1/2 cup sweet white rice flour (such as Blue Star Mochiko brand)
1/2 cup buckwheat flour
1/2 cup gluten-free old-fashioned rolled oats, plus more for optional garnish
1/2 cup gluten-free quick (baby) oats
1 teaspoon baking soda
1/2 teaspoon fine sea salt, or 1/4 teaspoon if your almond butter is salted
1 cup smooth unsalted almond butter
3/4 cup plus 2 tablespoons maple syrup
6 tablespoons melted and cooled coconut oil
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate (preferably 65%–70% cacao mass), coarsely chopped, plus more chunks for optional garnish
Flaky salt (such as Maldon brand, optional)

Instructions

Position a rack in the upper third and one in the lower third of the oven and preheat to 375ºF. Line two or three baking sheets with parchment paper.
In a bowl, whisk together the sweet rice flour, buckwheat flour, old-fashioned oats, quick oats, baking soda, and sea salt.
In a large bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla. Add the flour mixture, stirring until combined, then stir vigorously for 20 seconds to create a chewy texture. Stir in the chocolate.
Using two teaspoons or a #40 spring-loaded ice cream scoop, form the dough into 1-1/2-inch balls and place at least 2 inches apart on the prepared baking sheets. Top each cookie with a few flakes of flaky salt, a few oats, and a chocolate chunk or two. Bake the cookies for 5 minutes and rotate the pans from front to back and top to bottom, then bake until puffed and slightly cracked on top and set around the sides, 8 to 10 minutes. (Although they will seem underdone and soft at first, they will firm up as they cool.) Let cool completely, then devour.

Nutrition

Photography Alanna Taylor-Tobin

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Blueberry-Rosemary Lemonade

Erika — Tue, 31 May 2022 13:55:00 +0000

Wow friends and neighbors at sidewalk sales, brunches, or picnics with this deliciously modern take on the warm-weather classic. Add vodka and sub bubbly water for the 2 cups water in this lemonade recipe and you’ve got the perfect happy hour thirst-quencher.

Blueberry-Rosemary Lemonade Gluten-Free Recipe

MAKES ABOUT 4 CUPS

Ingredients

1 cup fresh blueberries
1-1/2 cups sugar
1 (2-inch) sprig rosemary
1-1/4 cups freshly squeezed lemon juice (from about 15 lemons), strained
Ice

Instructions

In a small saucepan, combine the blueberries, sugar, rosemary, and 1/4 cup water over medium-low heat and simmer, stirring occasionally, until the blueberries are soft and broken down, about 10 minutes. Let cool.
Strain the blueberry syrup through a fine-mesh sieve into a pitcher, gently pressing down on the solids to extract the juice. Stir the lemon juice and 2 cups water into the pitcher. Add ice and serve.

Photography Erin Ng

Tri-Color Oven-Roasted Potato Chips

Erika — Mon, 09 Aug 2021 19:08:00 +0000

Colorful potatoes make these chips extra pretty and special, but any ordinary small, starchy potato will work as well.

Tri-Color Oven-Roasted Potato Chips

They key to getting crispy, oven-roasted potato chips is to slice the potatoes super-thin. A madoline makes the job easy, but you can get the same results with a sharp knife.

Servings

Calories 295kcal

Author Cindy Rice

Ingredients

2 pounds small, multi-colored, starchy potatoes
1/4 cup avocado oil
kosher salt

Instructions

Preheat oven to 400°F on convection setting, if available. If there is no convection setting, preheat oven to 425°F.
Scrub potatoes and let dry.
Thinly slice potatoes and place on clean kitchen towel. Blot dry.
Place the potato slices in bowl and gradually drizzle with oi until thoroughly coated but not dripping in the oil; you may not need to use all the oil.
Sprinkle the potatoes with the salt and place in single layer on baking sheet without crowding. Make chips in batches to make sure the hot air can circulate around every chip.
Check the potatoes every 5 minutes to make sure they are not browning too much. Flip the potatoes after 10 minutes. When the potatoes are crisp, lightly browned and cooked through, remove from oven and cool on cooling rack. Sprinkle with more sea salt, if desired and enjoy.

Nutrition

Photography Cindy Rice

Miso Hummus

Erika — Sat, 21 Mar 2020 15:08:00 +0000

The simple addition of miso transforms everyday hummus into a new savory sensation for an amazing gluten free dip.

Miso Hummus

MAKES 2 CUPS

Servings

Calories 228kcal

Author Olivia Mack McCool

Ingredients

1 (15-ounce) can chickpeas, rinsed and drained
1/3 cup tahini
1/4 cup gluten-free miso
1/4 cup olive oil
Juice from 1/2 lemon, about 2 tablespoons, plus more as needed
2 medium cloves garlic
1/2 teaspoon toasted sesame oil
Kosher salt
Sesame seeds, red pepper flakes, and green onions, for garnish (optional)

Instructions

In a blender or food processor, blend the chickpeas, tahini, miso, olive oil, lemon juice, garlic, and toasted sesame oil until very smooth. If the hummus is too thick, add warm water by the tablespoonful to thin it, then season to taste with salt or lemon juice. Garnish with sesame seeds, red pepper flakes, and green onions and serve.

Nutrition

Photography Sidney Bensimon