Meatless Monday Blog: Gluten Free Bread

Yes yes, we know gluten free living has become trendy but it’s also very real for those suffering with gluten intolerance or Celiac disease.  Celiac Awareness Month is quickly approaching next month so we thought we’d prep by sharing some allergen free goodies! BFree Foods has a dense line of non-GMO gluten free breads, bagels and wraps to ease the stress and limitations of gluten intolerance and Celiac disease.

BFree isn’t loafing around when catering to food sensitivities.  Their products are:

  • Egg Free
  • Soy Free
  • Nut Free
  • Vegan.

And they’re on a roll with their nutrition profiles.

  • BFree has much more fiber than your typical gluten free bread with a shorter list of ingredients.
  • Uniquely, they have a pea protein blend in the mix so you can get your muscle fix.
  • Additionally, their products are low in fat and calories!

Donut you wanna know what they taste like?

Breakfast: BAGEL

Multiseed Bagel and White Bagel

Does the BFree Bagel rise to occasion?  The quinoa and poppy seed crunch on the multi-seed bagel adds a depth of texture and flavor.  We dough know about you, but gluten free bagels were a new odyssey for us.  Although structurally bagel-esque, they lack the chewy texture we clamor for in bagels.  The multi-seed bagel was a bit crumbly and needed to be toasted to hold up to sticky peanut butter.  Our tip: add vegan butter after toasting the bagels to moisten um’ up.

On-the-Go Breakfast: BFree Multiseed Bagel with Almond Butter.

 

Eggs, vegan Daiya pepperjack cheese and BFree Foods white bagel.

 

Lunch Box: LOAVES & BUNS

Brown Seeded Loaf and Soft White Sandwich Loaf

Other gluten free loaves?  Baguette-about um!  These loaves are cut length wise, making them perfect for paninis and tasty for toast.  They are also hole free so your toppings won’t slip through the cracks.  The bread could have a bit more flavor but it’s mild nature makes it suitable for any topping.  The Soft white sandwich bread is perfect for tea parties or any gatherings when you have friends and family members with different allergies.

Tea Time with BFree Foods white loaf spread with Latana (formerly Eat Well Embrace Life) Edamame “Hummus,” cucumbers and dill.

 

BFree Brown Seeded Loaf with pesto, sauteed mushrooms, basil, spinach, sundried tomatoes and Lucrene mozzarella cheese.

White Plain Hot Dog Buns and Brown Seeded Hot Dog Buns

The buns are not your typical hot dog buns but are a great substitute, although easily breakable.  We created vegan banh mi sandwiches with the brown seeded buns for our friends and they loved it!

Vegan banh mi sandwich with Nasoya marinated teriyaki tofu, organic carrot slaw, white and red radishes, lemon vinegrette, jalapeno, cilantro and BFree Brown Seeded Bun.

Dinner: ROLLS

Brown Seeded Rolls and White Rolls

The white rolls mimic a dense ciabatta and make a solid breakfast or dinner sammie holder when toasted.  Get decadent and spread some garlic sea salt coconut ghee on the brown seeded roll before topping!

Vegan BBQ Sandwich with BFree White Rolls, Upton’s BBQ Jackfruit and Local Folks Foods mustard.

Other Products Wheat Loaved to Try (HA!)

We are curious about the sweet potato wraps and the quinoa chia seed and flaxseed wraps.  The only other brand of gluten free wrap we’ve tried was formed from rice flour and the wrap had too stiff of a texture.

Find BFree Foods:

Are you bready to crummmmble with BFree foods?  You can find them in Jewel-Osco in Chicagoland or search for a spot near you here to enjoy bready goodness without the gluten.

Wanna learn more about Celiac Disease and how you can help this May during Celiac Awareness Month? Check out https://www.beyondceliac.org/celiac-disease/

Infographic_Celiac Disease at a Glance

 

 

 

 

 

 

Meatless Monday: Vegan Brunch!

Re-Mix your Meatless Monday recipe list with a veg-tacular event this coming weekend: Slo’Mo Remix Brunch w/ Live Lynnette’s Lynnette Astaire Join Live Lynnette, wellness wonder woman (pictured below) for a vegan brunch sound tracked by sweet soul jams from top notch … Continue reading

The Paleo Vegetarian Diet: A Book Review and GIVEAWAY!

We bet you’re wondering by the title how Paleo and Vegetarian can even be in the same sentence together.  You’re probably also looking at a pack of bacon and wondering: “Is this vegetarian”?  No my friends, bacon isn’t veggie friendly … Continue reading

Chicago Green City Cookbook

Hey Chicagoans!  We’re sure you’ve noticed how easy it is to incorporate local farmer’s market produce into your summer time recipes but cooking in winter, jeez what to make?  Then, along comes the Green City Market Cookbook.  Inspired by the beloved Lincoln … Continue reading

Meatless Monday: Roasted Broccoli Sammiches

Bored of boiled broccoli, all soggy and bland?  How about some roasted broccoli with flavor!  We’ve been hooked on oven roasted veggies this year and have no intention of ever looking back. We made two versions of roasted broccoli that can be eaten alone or even added into a sandwich (think cheesy melty panini).

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Baked Broccoli Cheese Sandwich

Modified from here.

Serving 2 people.

Ingredients

  • 1 small sized head of broccoli
  • 2 tbsp olive oil
  • 1/4 tsp sea salt
  • whole black pepper, grounded to taste
  • Earth Balance Organic Coconut Spread
  • 4 whole wheat bread
  • Smoked gruyere cheese (also available at Aldi)

Directions

  • Preheat oven 400 degrees.
  • Cut broccoli.  Put into a round tupperware.  Add seasonings and oil and mix it.

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  • Spread out on a baking tray.  Bake for 10 minutes.
  • Spread lightly Earth Balance Organic Coconut Spread on 4 whole wheat breads.
  • Add 1 sliced smoked gruyere cheese on top of coconut spread on each of two sandwiches.
  • Add the roasted broccoli to each of two sandwiches.

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  • Put in a panini maker or grill on stove.

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For a more spicier flavor as a snack or side dish.

  • Same as above plus
  • 1/4 tsp garlic
  • red chili pepper flakes, to taste
  • cayenne pepper or chile arbol ground, to taste

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Bake in the oven for 10 minutes and it’s ready to eat!  Now excuse us because its dinner time.  Broccoli ahoy!!

Meatless Monday: Cranberry Spiced Butternut Squash

Are you suffering from a lingering Thanksgiving coma?  Are you currently looking at a squash that your aunt brought you over the holiday with a perplexion on how to use it.  Squash is one of those winter foods that we didn’t know what to do with during our early cooking days. Now we know there is a multitude of squash available: all that can be turned into awesome veggie meals

Recognize any of these variety of squash???

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Pumpkin, Spaghetti and Carnvial Squash (bottom left to right)
Butternut, Acorn and Buttercup Squash (top left to right)

Here’s a starter recipe for the puzzling squash. This week’s Meatless Monday dish features yummy natural cranberry sauce and a winter superstar, Butternut Squash.  If you’re feeling extra lazy, which we’re guessing you still are as we noticed your Santa pajama pants, you can grab pre-cut and peeled butternut squash from the grocery store instead of machete-ing that sucker. If you’re more adventurous, cut open the squash length wise, scoop out the seeds, peel and cut into 1 inch cubes in preparation.

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Cranberry Spiced Butternut Squash

Ingredients

  • 2 cups butternut squash, chopped in 1 inch cubes, peeled
  • 1 cup natural cranberry sauce (no jiggly cran jelly people!)
  • 1/2 cup no salt sunflower seeds (no husks)
  • Maple syrup to taste

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If you’re feeling spicy, you could add 1/2 teaspoon ground ginger and 1/2 teaspoon ground cinnamon (Vietnamese cinnamon is our favorite).

Directions

  • Fill a medium sized pot with water and bring the water to a boil
  • Boil squash until tender
  • Drain water
  • Mix all the ingredients while squash is still warm
  • Add maple syrup until desired sweetness

Easy peasey butternut squash can  be transformed into other various hearty dishes. You can puree it with veggie stock and spices for a delicious savory soup, mix it with arugula and feta, or, for a sweeter treat, try roasting it with cinnamon and butter. Now put on some real clothes and go attack that squash!

A Very Veg Thanksgiving: Baked French Onion Soup and Mushroom Gravy

Here’s Part 2 of delicious side dishes from my cooking adventure, French Onion Soup and Mushroom Gravy taught at Whole Foods Market Cooking School in Lincoln Park.  Thanks to Google+ Local Chicago for hosting this culinary experience!

When you see the food pics below, you’ll know why the whole class was clamoring to get a close view of the finished product.

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French Onion Soup

  • 2 tbsp oil
  • 4 large sweet onions, thinly sliced with the grain
  • 1tsp salt
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 1/2 cup dry red wine, recommend cabernet sauvignon
  • 2 tbsp aged balsamic vinegar
  • 2 bay leaves
  • 4 cups filtered water
  • 1 small baguette
  • 1/2 pound Swiss, Gruyere, or Emmenthaler cheese, shredded
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Emmenthaler Swiss Cheese

Directions

  • Preheat oven to 200 degrees
  • Dry heat a large soup pot or dutch oven for 2 minutes.  Add to hot pot the sliced onions.  Sprinkle salt and drizzle olive oil over onions.  With a large spoon or tongs, constantly turn the onions so they do not stick to the bottom.  Continue stirring and flipping for 5-10 minutes.  The onions will start to shrink and caramelized beautifully.  Add the thyme and stir once more.  Place a lid on the pot and continue this 30 minutes, stirring every so often.  This is where the base of the flavor comes from.  The longer you caramelize, the deeper the flavor.
  • Slice baguette to fit your bowls, either on a diagonal or in circles.  Place on a baking sheet and bake for 20-30 minutes, until bread is completely dried out.
  • Add red wine and balsamic vinegar.  This will help deglaze the pan and pick up more flavor.  Let cook another 10 minutes with no lid.  This will concentrate the liquid a bit to help deepen the flavor.  Add bay leaves and water and bring to a boil.  Turn heat to simmer, place lid on pot and allow to cook another 15-30 minutes.

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  • Ladle into bowls, place bread over soup and sprinkle on cheese.  Place under broiler for 1 1/2 – 2 minutes.  Be aware of the time as the broiler can burn food very quickly.  Enjoy!

Vegan Thanksgiving Cooking Class

 

Mushroom Gravy

Whole Foods Market recipe adapted from Post Punk Kitchen

  • 4 cups vegetable broth
  • 1/2 cup whole wheat flour or almond flour for gluten free
  • 2 tbsp olive oil
  • 3 shallots, diced
  • 6 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 tbsp paprika
  • 2tsp thyme
  • salt and peper to taste
  • 1/2 cup dry white wine
  • 2 tbsp nutritional yeast

Directions

  • In a large bowl, mix 2 cups vegetable broth with flour.  Whisk until there are no lumps.  Add remaining 2 cups of vegetable broth and set aside.
  • Heat a large sauce pan.  Add oil and shallots.  Saute about 5 minutes until shallots are limp.
  • Add garlic, mushrooms, paprika, thyme, salt and pepper.  Stir until well combined.  Saute about 5 minutes or until mushrooms are cooked.

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  • Add wine and bring to a boil for 3 minutes, letting the liquid reduce.  Stir often.
  • Add broth mixture and nutritional yeast to the pot.  Let cook 10-15 minutes until gravy thickens.

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So this is my first experience with mushroom gravy as a born vegetarian!  Use on whatever dish you want….cover your greens, your mashed potatoes or slather it on the Whole Foods “meat” loaf recipe from part 1.

Craving more variety for your veggie-giving?  Check out the following veg/vegan recipes as a Thanksgiving side dish or fall treat and have a healthy happy holiday tomorrow!

Super Moist Pumpkin Bread by Post Punk Kitchen 

Sweet Potato Soup with Ginger and Vanilla by Post Punk Kitchen

Candied Yams by Earth Balance Made Just Right

Buttery Apple Cider Carrots by Earth Balance Made Just Right

Vegan Pumpkin Pie by Whole Foods Market

Meatless Monday “Meat” Loaf

Are you reaaaaaady…to learn how to make delicious vegetarian and vegan dishes just in time for Thanksgiving?  Are you prepared to make plant based entrées fit for even the most carnivorous foodie?  You won’t even miss the meat!

On my beauteous bday, I attended Whole Foods Market Cooking School in Lincoln Park to learn about preparing meatless meals thanks to Google+ Local Chicago.

“Meat” Loaf

  • 2 cups cooked brown or green lentils such as Melissa’s Steamed Lentils (all natural, no preservatives, non-GMO)
  • 2 cups cooked short grain brown rice
  • 1 cup rolled oats, blended such as Bob’s Red Mill Old Fashioned Rolled Oats
  • 1 tbsp oil
  • 1 tbsp Italian seasoning blend
  • 1/2 tbsp sage
  • 4 cloves garlic, crushed
  • 1 medium onion, diced
  • 1/2 cup crushed tomatoes
  • 1 tbsp ketchup to spread on loaf

Directions

  • Preheat oven to 400 degrees
  • In a blender, place rolled oats and blend into powder
  • In a saute pan, add oil.  Italian seasoning and sage.  Allow to cook until oil absorbs spices and aroma fills the air.  Add onions and garlic.  Saute until onions are translucent and soft.
  • In a large bowl, add cooked lentils, cooked rice, blended oats, sauted onion and garlic mixture, crushed tomatoes and BBQ sauce.  Mix thoroughly.

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  • Pour loaf mixture into a well-greased bread pan and pat down.  Add ketchup to the top and with the back of spoon, spread to coat the exposed loaf.

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  • Bake for 1 hour.  Let sit for 10 minutes.  Transfer to a plate and enjoy!!

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Kate has been bugging me to demonstrate my new culinary skills for the holiday.  She may have to wait for Part 2, French Onion Soup and Mushroom Gravy, coming soon!  Don’t drool like her while you’re waiting. 😉

**Recipe from Whole Foods Cooking School, Lincoln Park

Vegan BBQ-style

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While we were preparing for Kate’s engagement party, we whipped up something new that surprisingly satisfied both veg and meat eaters alike: Seitan BBQ sliders with cabbage and kale slaw on honey oat rolls.

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Here’s the low down below.

Cabbage Kale Slaw

  • 1/2 red cabbage
  • 1/2 bunch of kale
  • 2 braeburn apples
  • Salt and pepper to taste
  • 1/2 red onion
  • 1/2 cup sunflower seeds
  • 1/2 cup olive oil and apple cider vinegar
  • Honey or agave syrup to taste

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Meatless BBQ Slider

Sauteed seitan and onion until onion is translucent.  Add bottle of your favorite BBQ sauce (we chose Sweet Baby Ray’s, a Chi town gem) and stir until hot.
Put on favorite gourmet bun and slap the slaw and add bun on top.
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20130721_002645Congrats on your engagement, Kate!  Always Love You!  From your bestie and future sister-in-law, Mon! ❤