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Posts Tagged ‘Vegan’

Vegan banana bread

Vegan banana bread
Yields 12
This amazing loaf is an invitation to experiment. Add your own nuts, seeds or try swirling peanut butter or a vegan chocolate spread through the batter. This vegan banana bread recipe has taken some substantial tweaking, but please let me know if you think anything could be improved.
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Gather
  1. 2 tablespoons ground flaxseed
  2. 2 cups gluten free all-purpose flour
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 cup coconut oil, melted
  6. 1/3 cup plant-based milk
  7. 2 tablespoons pure maple syrup
  8. 1/3 cup unsweetened almond milk
  9. 1 1/3 cups mashed old bananas (roughly three medium bananas)
  10. 2 teaspoon pure vanilla extract
  11. 1 cup walnuts, roughly chopped (set some aside to sprinkle on top)
Make
  1. Preheat oven to 160C and line a loaf pan with non-stick baking paper. Sprinkle the flaxseed over 1/3 cup water then let stand for 5 minutes until thickened. Stir to combine and set aside.
  2. In a large bowl whisk together flour, baking soda and salt. Once thoroughly whisked, add the remaining ingredients (including flaxseed) and gently stir with a large wooden until combined. Pour into the prepared pan and top with additional walnuts.
  3. Bake until a skewer inserted in the center comes out clean, 45 to 55 minutes. Let bread cool in pan 15 minutes then remove and let cool completely on a wire rack.
Notes
  1. Replacing dairy with almond milk in baking recipes is straightforward because there is no need to adjust the quantity. Simply replace the amount of cow's milk the recipe calls for the same amount of almond milk.
The Gluten Free Table https://theglutenfreetable.com.au/

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Vegan Nachos

Vegan Nacho Image
Vegan Nachos
Serves 2
The ultimate vegan nachos with cashew sour cream, walnut crumble and a load of irresistible toppings. They're that bloody good that everybody will want to get in on the action.
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Walnut crumble
  1. 1 cup raw walnuts
  2. 1/2 cup sundried tomatoes, soaked in boiling water
  3. 1 tbs smoked paprika
  4. 1 tsp cumin
  5. 1/2 tsp chilli powder
  6. 1 tsp garlic powder (or 1 garlic clove crushed)
  7. Salt and pepper, to season
Cashew sour cream
  1. 1 cup raw cashews, soaked overnight
  2. 1/2 teaspoon sea salt
  3. 2 teaspoons apple cider vinegar
  4. 1 tablespoon lemon juice
Nachos
  1. 2 chopped tomatoes, deseeded
  2. 1/2 red onion, finely sliced
  3. 1 cup corn kernels, fresh or canned
  4. 2 avocados, finely sliced
  5. Green chilli, finely sliced
  6. 1/4 cup fresh coriander
Make
  1. For the walnut crumble, combine all ingredients in a blender and pulse until crumbly in texture. Don’t be tempted to over blend the mixture, as you’d end up with paste. Go slow and steady with your pulsing.
  2. For the cashew sour cream, drain nuts and place in blender along with 1/4 cup cold water, salt, apple cider vinegar and lemon juice. Puree until smooth and creamy, adding more water in required, then refrigerate in an airtight container until ready to use.
  3. Meanwhile, heat a large non-stick pan over medium heat and add the corn kernels along with a dash of salt. Cook for 10 to 12 minutes until corn starts to char, stirring occasionally. Set aside.
  4. To assemble the nachos, arrange corn chips in two medium bowls topping with the walnut crumble, tomato, onion and corn. Add a few more corn chips then add the avocado, chilli and coriander; liberally drizzle with the cashew sour cream to finish.
The Gluten Free Table https://theglutenfreetable.com.au/

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Blistered Corn and Tomato Salad

Blistered Corn and Tomato Salad
Blistered Corn and Tomato Salad
Serves 4
A delicious vegan twist on a classic roasted corn salad - this one is made with roasted tomatoes and drizzled with a thick coriander dressing.
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For the salad
  1. 1 cup cooked and cooled quinoa or brown rice
  2. 500 gm cherry tomatoes
  3. 2 tablespoons extra-virgin olive oil
  4. Corn kernels, from 2 corn cobs
  5. Garlic clove, peeled
  6. 2½ cups, finely chopped baby kale
  7. 3/4 cup chopped coriander
  8. 1/3 cup roast almonds, roughly chopped
  9. Sea salt and freshly ground pepper, to taste
For the dressing
  1. Dressing
  2. 1/2 avocado
  3. 1 lime, juiced
  4. 1/2 cup coriander
  5. 1/2 tablespoon olive oil
  6. 1 clove garlic
  7. Freshly ground pepper
Make
  1. For the dressing, puree all ingredients in a blender or food processor until smooth. Adjust seasonings if necessary.
  2. For the salad, preheat oven to 200C then toss tomatoes in 1 tablespoon of oil and arrange on a baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to break down, 20–25 minutes. Set aside to cool.
  3. Meanwhile, heat the remaining olive oil in a large frying pan over medium-high heat. Add the corn and a whole garlic clove and a pinch of salt. Cook until corn is browned well and charred in spots - about 5 minutes. Remove and set aside to cool (discard garlic).
  4. In a large bowl, combine the quinoa, corn, tomatoes, kale, and coriander. Add the almonds, coat with dressing and toss to serve.
Notes
  1. The tomato and corn can be prepared a day before - for super quick assembly on the day.
The Gluten Free Table https://theglutenfreetable.com.au/

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Coconut Rice Pudding

Coconut Rice Pudding
Coconut Rice Pudding
Serves 4
Lately, I've been making batches of this gluten-free and vegan rice pudding in every possible variation. Testing and retesting rice, milk and fruit combinations until I found this irresistible pairing.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Gather
  1. 4 fresh plums, halved and pitted
  2. 2 tablespoons maple syrup
  3. 1 teaspoon vanilla paste
  4. 1 pinch of salt
  5. 1 1/2 cups jasmine rice
  6. 2 cans of full-fat coconut milk
  7. 1/3 cup maple syrup
  8. Seeds from 1 vanilla bean
  9. 1/4 teaspoon salt
  10. 1/2 cup toasted coconut flakes
  11. 1/4 cup crushed pistachios
Make
  1. Pre-heat the oven to 200C and place the plums, with a drizzle of maple syrup, a teaspoon of vanilla paste, and a pinch of salt into a small baking dish. Bake for 20-25 minutes, until the plums are soft and bubbly.
  2. For the rice pudding, place the rice, coconut milk, maple syrup, vanilla, salt and 1 cup of water in a medium sauce pan. Bring to a boil over medium heat and then reduce to a simmer. Cook gently, uncovered, for about 30 minutes. It’s ready once most of the liquid has been absorbed and the rice has been cooked. If too much of the liquid has been absorbed and the rice is not cooked through, add a little more water until it is cooked.
  3. To serve, divide the rice between bowls and top with the plums, coconut flakes, crushed pistachios and a drizzle of maple syrup.
The Gluten Free Table https://theglutenfreetable.com.au/

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Coconut Chia Pudding

Coconut Chia Pudding
Coconut Chia Pudding
Serves 2
This gorgeous coconut chia pudding is the ultimate do-ahead breakfast. It's simple, loaded with nutrients and incredibly thick and creamy. The secret to its luscious consistency, coconut yoghurt.
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Gather
  1. 1 cup coconut yogurt
  2. 1/4 cup coconut water
  3. 1 1/2 tablespoon chia seeds
  4. 1 tablespoon maple syrup, plus more
  5. Mango, strawberries, blueberries and coconut flakes
Make
  1. Mix yogurt, chia seeds, coconut water and maple syrup in a large bowl. Cover and chill in the refrigerator for at least 4 hours but preferably overnight.
  2. Serve, drizzled with more maple syrup, then top with mango, strawberries, blueberries and coconut flakes.
The Gluten Free Table https://theglutenfreetable.com.au/

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