Gluten Free Vegan Cranberry Orange Bagels

Serves: 4

Wet Ingredients

1/2 cup warm water
1 packet active dry yeast
1 tsp coconut palm sugar

In a small bowl, whisk together water, yeast and sugar. Allow to froth for 10 minutes.

3 tbsp ground chia seeds
2 tsp apple cider vinegar
1/4 cup orange juice
2 tsp orange zest
1/4 cup dried cranberries

Add ground chia seeds, apple cider vinegar, orange juice, orange zest and dried cranberries, allow to sit for another 5 minutes for the chia seeds to expand.

Gluten-Free Flour Blend

1 and 1/2 cup brown rice flour
1 and 1/2 cup sorghum flour
3/4 cup potato starch
3/4 cup arrowroot powder

Place all the flours into a large bowl and mix them well. Store them in zip lock bag.

Yields : 4 and 3/4 cup

Source: forkandbeans

Dry mixture

2 cups gluten-free flour blend
1 tbsp coconut palm sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon

In a large bowl, combine all the ingredients for the dry mixture. Pour the wet mixture and stir with a wooden spoon for 2 minutes.

baking sheet
parchment paper
1 tsp cornmeal for dusting parchment paper

Measure the weight of the dough and equally divide dough by 4 even balls (measure and divide), roll in between your hands to create a smooth dough and then flatten slightly to make into 4" bagel shapes  (what you are looking for in your dough, when you shape the bagel, it will be little sticky but should be easy to work with. Also it should stay intact when left alone. It might spread mildly but should not lose shape)

Using your thumb create a hole in the middle and place on a parchment paper-lined baking sheet lightly covered in corn meal. Cover and allow to rise for 45 minutes in not heated oven.

Boiling the bagels

4 cups water
1 tbsp coconut sugar
1 tsp baking soda

In a medium saucepan, get the water to a rapid boil. Turn the heat to medium heat, add sugar and baking soda and stir until dissolved. The sugar creates a little gloss in the crust and the baking soda creates a barrier that keeps the water from absorbing into the bagel.

Drop 1 bagel at a time into the boiling water, allowing it to sit in the pot for 30 seconds and on each side (making a total of 1 minute per bagel). Please note that boiling the bagels prior to baking them enables a chewy texture on the inside while nicely coating the exterior crust.

clean parchment paper

When you take the bagels out of water, make sure you have drained the water from them and place on a baking sheet lined with a clean piece of parchment paper.

For "egg wash"

1 tsp cornstarch + 3 tsp water - Whisk until fully combined

pastry brush (to coat the bagels with the "egg wash")

cornmeal to sprinkle on top

Lightly sprinkle the tops with cornmeal and then brush with the "egg wash" mixture.

Preheat oven to 375 degrees.

Bake for 23 minutes and allow to cool before cutting.

To Serve

Before eating, slice in half and toast until browned along the edges. Serve with garlic and herb cream cheese.

Source: forkandbeans
Taste Note: Tastes AWESOME, but very crumbly.
Note: I am not sure whether I over did with egg wash, after baking top side of my bagels looks so white and I didn't like it, next time, I am planning to make this with no "egg wash". The underside of the bagel looks really nice.

Garlic and Herb Cream Cheese

Serves: 4

1/2 cup cashews, soak for 3 hours and drain
1/3 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar

1 tiny garlic clove

Combine cashews, water, lemon juice, vinegar, garlic blend until smooth.

1 tbsp coconut oil, melted

Add melted coconut oil and blend.

1 tbsp fresh parsley
1 tbsp fresh chives
1/4 + 1/8 tsp salt

Add parsley, chives, salt and pulse briefly.

Refrigerate for several hours to overnight, until set.

Spread on favorite bagel

Source: forkandbeans
Taste Note: Tastes GREAT, I didn't grind to a smooth paste, it would have tasted awesome, if I would have ground it to a smooth paste. Also I added 1/2 tsp of salt, I felt it was too salty, so reduced and noted down the salt. Hoping it to be awesome next time.

Pulled Jackfruit Enchiladas Verdes

Serves: 4

Enchilada Sauce - next time, double the sauce - read notes

1 cup canned diced green chilis (two 4 ounces cans)
3/4 cup water
1/2 tbsp of chopped garlic cloves, chopped
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp oregano
1/4 tsp black pepper

Combine all the above ingredients into a small saucepan and allow to simmer for about 5 minutes.

1 tbsp gluten free flour (I used gluten free oat flour)

Add gluten free flour and mix well.

Allow it to cool for 15 minutes. use vita mix to blend the sauce into a more smooth puree.

Simmer the sauce for 5 more minutes until slightly thicker.

This will save in a mason jar for up to a week.

Yields: 1 cup and 2 tbsp enchilada sauce

Jackfruit Filling

One 14 ounces green jackfruit in water or brine can, drained and chopped

Cut the jackfruit into thin slices from core to the outer edges.

2 garlic cloves, chopped
3 tbsp tamari
1/4 tsp black pepper
1/4 tsp chili powder

Add jackfruit to the saucepan, along with garlic, tamarin, black pepper powder, chili powder. Let it marinate over medium heat for 10 minutes, stirring regularly to coat the jackfruit evenly. After 10 minutes, it will be darker and more tender.

Use potato masher to smash all the jackfruit up to get the shredded texture.

Yields: 1 and 1/3 cup jackfruit fillings

Enchilada

Preheat the oven to 350 degrees F.

9 x 13 baking dish
8 tbsp black beans (cooked from 1/3 cup dry black beans, 1 tbsp per enchilada)
8 tbsp frozen corn (1 tbsp per enchilada)
1/4 cup cilantro
8 corn tortillas

Warm tortillas in inron griddle.

To make enchiladas, grab a deep 9 x 13 baking dish and lay out thin layer of enchilada sauce.

Lay out a thin layer of enchilada sauce, about 1/4 cup

Then take 1 warm tortilla and line with 2 tbsp jackfruit, 1 tbsp black beans, 1 tbsp corn and cilantro. Roll lengthwise around the filling, then place seam-side down in the pan.

Repeat about 7 more times, then pout most of the sauce over top (reserve 1/4 cup for after cooking).

Cover with a foil and pop in the oven for about 25 minutes, until the edges just start to turn golden.

Note: You may have enough extra ingredients to make another smaller pan as well; just repeat the same process.

1/4 cup ground cashews
1/4 cup reserved green sauce

Use blender to pulverize some raw cashews into powder, which can be sprinkled on top for a chessy garnish. Add the reserved green sauce. Then return to the oven, uncovered for 5 minutes to further crispify the tortillas. Finally use spatula to plate the enchiladas and garnish with a sprig of cilantro.

Serve with Spanish Rice, Mexican Pinto Beans and Avocado (MUST).

Source: oneingredientchef
Taste Note: Tastes AWESOME. Probably next time, double the sauce and drizzle the sauce over just before serving.

Mexican Pinto Beans

Serves: 5 (but we used it as 4 servings)
Yields: 2 and 1/2 cups

1 cup pinto beans

Overnight soak the beans in water. In the morning, drain and set aside.

1 tbsp olive oil
1 cup white onion, chopped
1 tbsp garlic, chopped
1/4 tsp salt
1/4 tsp black pepper powder

Heat oil in a pan, add onion, garlic, salt, black pepper powder, saute for 5 minutes in medium flame.

3 cup water

Add drained beans, water, bring to a boil. Cover and simmer on low for 1 hour.

1 cups water
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne powder

Add 1 cups water, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, stir to combine. Bring to a boil, simmer on low heat covered for additional 1 hour in low, stirring occasionally.

1/2 tsp salt
cilantro, chopped for topping

Taste beans to make sure they are cooked through. Add salt and adjust seasonings as needed.  Top with cilantro and enjoy.

Source: thissavoryvegan
Taste Note: Tastes GREAT

Fluffy Vegan Pancakes

Yields: 6 pancakes
Serves: 2

1/2 cup unsweetened applesauce
3/4 cup plant-based milk
2 tbsp lemon juice
2 tbsp maple syrup
1 tsp vanilla extract

Add all the wet ingredients and mix well.

1 and 1/4 cup oat flour
1 tsp baking powder
1 tsp baking soda

Mix all the dry ingredients together. Add wet ingredients to the dry ingredients and mix well.

Heat cast iron griddle over medium heat, apply coconut oil to the griddle.

Drop about 1/4 cup of batter into the griddle and spread into circle.

Cook for 2 minutes in LOW flame on the first side, when you can easily slide the spatula under, flip. Cook for another 2 minutes. Remove from pan.

Repeat until all batter is gone.

Toppings

1/2 banana, chopped / serving
berries
1/2 tsp hemp seeds / serving
3 tbsp maple syrup / serving

Top with fruits, hemp seeds, maple syrup and enjoy!

Source: feastingonfruit
Taste Note: Tastes AWESOME. I cooked in medium flame and the sides were dark, so next time cook in low flame to get nice light brownish color.

Mushroom and Leek Risotto

Serves: 4
Yields: 8 Cups

8 cup vegetable broth

Heat vegetable broth over medium heat, once simmering, reduce the heat to low to keep warm.

2 tbsp olive oil
16 ounces mushrooms, sliced
1/2 bunch asparagus, chopped (9.10 Oz)
5 oz  brocolini
1.75 oz spinach, chopped
1/2 tsp salt
1/2 tsp black pepper powder

Heat large sauce pan over medium heat, once hot, add olive oil, and mushroom, asparagus stems, broccolini stems, salt, black pepper powder, saute for 4 minutes in medium flame.

Add asparagus spears (heads), broccolini heads, spinach after 4 minutes of cooking.

Cook in high flame for 3 minutes.

Remove from the pan and set aside.

2 tbsp olive oil
1 and 3/4 cups leek, thinly sliced (1 leek)

Heat the same saucepan over medium heat once more. once hot, add olive oil and leeks, saute until softened and very slightly browned, about 4 minutes.

2 cups arborio rice, washed

Add arborio rice and cook for 1 minute, stirring occasionally to coat.

1/2 cup vegetable broth at a time

Add broth, stir gently and cook for 2 minutes or until all the liquid is absorbed.

Using a ladle, add warmed vegetable stock 1/2 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be MEDIUM and there should always be a slight simmer. You want the mixture to be cooking but not boiling or it will get gummy and cook too fast.

Continue to add vegetable stock, stirring to incorporate until the rice is "al dente" - cooked through but still has a slight bite. This whole process took 27 minutes. I used only 6 and 1/2 cups of water.

1 tbsp coconut oil
1/2 cup vegan parmesan cheese
1/2 tsp red chili flakes
1 and 1/2 tsp salt
1/4 tsp black pepper Powder

Once the rice is cooked through and al dente, remove from the heat and add coconut oil, vegan parmesan cheese, red chili flakes, salt and black pepper powder and most of the cooked vegetables (reserve 1 cup of cooked vegetable for later) from earlier. Stir to coat. 

parsley, chopped to garnish (optional)

To serve, divide between serving bowls and top with remaining vegetables and sprinkle of parsley.

Source: minimalistbaker
Taste Note: Tastes AWESOME
Note: Find some risotto 'dos and don'ts' here

Cream of Buckwheat with Rose Water Cardamom saffron and Pistachio

Serves: 2

1 cup plant based milk
2 cups water

Heat milk and water in a saucepan, bring it to a boil, turn off the stove.

6 saffron filaments per person (I used 12)

Add saffron and leave it for 15 minutes for the saffron to soak.

1/2 cup cream of buckwheat
1 tbsp rose water
1/4 tsp ground cardamom

Add cream of buckwheat, rose water and cardamom. Stir to combine. Allow it to boil and reduce the heat to low and cook for 10 minutes.

1 tsp coconut oil

Add coconut oil, mix well, reduce the heat to low, simmer uncovered for 3 minutes, stir frequently.

Divide into 2 serving bowls.

Yields: 2 and 1/4 cups

1/4 cup plant based milk / serving
2 tbsp pistachio, finely chopped / serving
2 tbsp maple syrup / serving
1/2 banana, chopped / serving
1/3 cup berries / serving

Garnish with pistachio, maple syrup and fruits.

Source: theflamingvegan
Taste Note: Tastes AWESOME.