Gluten Free Vegan Chai Latte Cupcakes

I made these for girls night last week and they were a huge hit! The girls loved them and may or may not have gone back for seconds :). The only slight change I made to this recipe is I used the coconut milk creamer for both the cupcakes and the frosting. Otherwise, these needed no adaptations. 

slightly adapted from Sarah Bakes Gluten Free Treats

makes 14 cupcakes

chai latte cupcakes

• 1 3/4 cups Sarah's gluten free flour blend
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup So Delicious vanilla coconut milk
• 1/2 cup liquid chai tea latte concentrate
• 1 tablespoon white vinegar
• 1/2 cup organic cane sugar
• 1/3 cup sunflower seed oil
• 2 teaspoons pure vanilla extract

vegan chai latte buttercream frosting

• 1/2 cup Earth Balance vegan butter, cold
• 1/4 cup organic non-hydrogenated shortening
• 3 cups organic powdered sugar, sifted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2-3 tablespoons So Delicious coconut milk coffee creamer
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Line cupcake pans with paper cupcake liners.  Sift together flour blend, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.  Set aside.  In large mixing bowl, stir together the coconut milk, chai tea concentrate and vinegar.  Allow to sit for 1 minute.  Add the sugar, oil, and vanilla extract.  Slowly whisk in the flour mixture.  Beat for 1 minute.  The batter will become smooth and start to thicken.  Pour batter into prepared cupcake pan.  Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean.  Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together the Earth Balance with the shortening for 1 minute.  Add the sifted powdered sugar, cinnamon, ginger, and nutmeg.  Pour in 2 tablespoons coffee creamer and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon or 2 of the coffee creamer if needed.  Beat the buttercream until light and fluffy.  Place in piping bag with large round tip and frost the cooled cupcakes.  Best enjoyed within 1-2 days.

Gluten Free Vegan Chocolate Blackberry Cabernet Cake

This was the birthday cake I made for a good friend of mine. I have just recently started dabbling in layer cakes because I think they look grand and elegant for a birthday or other celebration. However, I'm still having trouble with some cakes in the realm of gluten free. Every time I've tried a chocolate cake recipe with a gluten-free flour base it has come out gooey in the middle. This cake was no exception. The girls said it was very tasty, but I think if you stuck with the original recipe and went for the cupcake version, you might be better off. The only modification I made to the recipe is that I poured melted chocolate over the top of the layer cake and used the blackberry cabernet buttercream between the 2 layers. 

from Sarah Bakes Gluten Free Treats

blackberry wine reduction

• 1 1/2 cups cabernet sauvignon wine or your favorite red wine
• 1/2 cup fresh or frozen blackberries

chocolate cabernet cupcakes

• 1 1/4 cups Sarah's gluten free flour blend
• 1 cup organic cane sugar
• 1/2 cup good quality cocoa powder
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup So Delicious Dairy Free unsweetened coconut milk
• 1/2 cup blackberry wine reduction
• 1/3 cup sunflower seed oil (or mild flavor oil)
• 1 tablespoon white vinegar
• 2 teaspoons pure vanilla extract

vegan cabernet buttercream

• 1/2 cup Earth Balance vegan butter, cold
• 1/4 cup organic non-hydrogenated shortening
• 3 cups organic powdered sugar, sifted
• 2-3 tabelspoons blackberry wine reduction
• 1 teaspoon pure vanilla extract
• 1 cup fresh blackberries

Start by making the blackberry wine reduction.  Place the wine and blackberries in medium saucepan.  Bring to a low boil and turn hurt down to low.  Simmer for 25-30 minutes, or until reduced by about half.  Pour wine and blackberries through a fine-mesh sieve.  Press the blackberries with the back of a spoon, just to remove the juice from the blackberries (you will need about 3/4 cup).  Set the wine reduction aside to slightly cool.  You can also make the wine reduction a day or two ahead and just store in the refrigerator.

Preheat oven to 350 degrees.  Prepare cupcake pan by lining with paper liners.  In large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.  Set aside.  Combine 1/2 cup of the warm wine reduction and coconut milk.  Stir in the oil, vinegar, and vanilla extract.  Pour over flour mixture and beat for 1 minute.  Evenly divide the cupcake batter into the prepared cupcake pan.  Bake for 16-18 minutes or until toothpick inserted in center comes out clean.  Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

To make buttercream, beat together the vegan butter with the shortening for 1 minute in large bowl of standing mixer.  Add the sifted powdered sugar, 2 tablespoons reduced wine and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon or 2 of the wine reduction as needed.  Beat the buttercream until light and fluffy.  Place buttercream in pastry bag with large star tip and pipe onto cooled cupcakes.  Top with fresh blackberries.

Cherry Pork Tenderloin Medallions

This recipe really was a joy to make, it's simplicity made it a great week-night meal and the flavor was absolutely superb. The meal can be made corn-free by using potato starch in place of the cornstarch.

Recipe by Megan Vasquez, adapted from Linda Larsen on about.com

Time: about 30 minutes
Yield: 4 servings

Side dish suggestions: stir-fried and steamed green beans, baked potato

Ingredients:
- 1 pound pork tenderloin
- salt
- pepper
- 1/4 c. flour of your choice (I used gluten free)
- 2 Tbsp. olive oil or coconut oil
- 3/4 c. sweet red wine (or apple or cherry juice)
- 2 tsp. cornstarch
- 1 Tbsp. brown sugar or honey
- 1/4 c. applesauce
- 1 Tbsp. brown mustard (Dijon works fine)
- 1 c. cherries, pitted and halved

Directions:
Begin heating the oil in a large nonstick skillet. Cut the pork crosswise into 1" slices. Place between two sheets of wax paper and pound with a meat mallet or heavy rolling pin until 1/2" thick. Sprinkle with salt and pepper and flour on both sides. Add the tenderloin slices to the skillet and cook for about 10 minutes, turning once, or until pork is slightly pink in the center and internal temperature registers 155 degrees F. Remove pork from skillet and place on serving platter; cover with foil.

Add wine and mustard to the skillet; cook and stir over medium high heat until sauce thickens and bubbles. Sprinkle cornstarch over the mixture while stirring. Add cherries and applesauce; cook and stir for 2 minutes longer. Return the pork to the skillet for one minute to heat through; then serve. Spoon sauce over the pork and enjoy!

Tom Ka Gai - Thai Coconut Chicken Soup

I adapted this recipe from All-recipes.com. It is a quick and easy recipe if you have all the ingredients on hand. The big adaptation is that I use Gourmet Garden’s Thai seasoning in place of all the spices because it has lemongrass and I can’t get that where I live. It comes in a tube and is found in the produce section where you would normally find fresh herbs.

Ingredients 

(Serves 6)

3/4 pound boneless, skinless chicken meat

3 tablespoons vegetable oil

3 (14 ounce) cans coconut milk (use light or regular, or a combination)

water

2 handfuls Shitake mushrooms

1 lb. sweet peppers, sliced in rings (bell peppers may be substituted)

1 80 g tube Gourmet Garden’s Thai Seasoning (I used the whole thing, you be the judge of your own taste buds)

2 tsp. salt (plus more to taste)

fresh lime juice, to taste

cayenne pepper, optional, to taste

1 bunch thinly sliced green onion

1 bunch chopped fresh cilantro

3 cups cooked Rice, optional

Directions

1.      Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white. To use fewer dishes, saute the chicken in your soup pot. Set aside.

2.      Saute the mushrooms and peppers in oil until softened.

3.      Return the chicken to the pot with mushrooms and peppers and add the coconut milk and 14oz. water and bring to a boil. Reduce heat. Add salt Gourmet Gardens herb paste, and any other seasonings to your taste. Simmer until the chicken is done, 10 to 15 minutes. 

4.      Add fresh lime juice and stir in green onions and fresh cilantro just before serving. Serve over rice, if desired.

Enjoy!

Approximately 35 minutes prep and cook time.

Maple Bacon BBQ White Beans

Recipe adapted from Better Homes and Gardens

My changes: I used cooked bacon instead of ham (delish); Deli mustard instead of yellow; red/purple onion instead of yellow.

Also, I didn't read the directions of the recipe until the day of my BBQ so I obviously didn't want to let them soak in the fridge overnight. But had there been any left over, I'm sure the flavor would be even better after it soaked overnight. I just put them in a small crockpot and cooked them on slow for about 2 hours. OH SO GOOD. I could have skipped the BBQ chicken and just eaten beans and corn for dinner. 

ingredients

• 1 green bell pepper
• 4 ounces  cooked bacon cut into pieces
• 1 large red or purple onion, chopped (1 cup)
• 3 cloves garlic, minced
• 215  ounce cans cannellini beans (white kidney beans) or navy beans, rinsed and drained
• 2 tablespoons  brown or dijon mustard
• 2 tablespoons  cider vinegar
• 2 tablespoons  pure maple syrup
• 1 tablespoon  Worcestershire sauce
• 
  

directions

1.Slice two rings from sweet pepper; set aside and refrigerate. Chop remaining pepper; set aside. In skillet, cook bacon over medium-high heat until crisp; remove from skillet and drain. Add onion and garlic to skillet with the bacon grease. Cook and stir 3 to 4 minutes or until tender.

2.In a 1-1/2-quart casserole dish combine beans, bacon, onion and garlic mixture, chopped pepper, mustard, vinegar, maple syrup, Worcestershire sauce. Cover and refrigerate overnight (up to 24 hours).

3.Stir 2 tablespoons water into bean mixture. Reheat over medium heat for 5 to 7 minutes or until heated through; add the reserved pepper rings for the last 2 minutes of cooking. Makes 6 to 8 servings.

Recipe from Food Network
This soup is one of my favorite that I've ever made! I omitted the ham because I thought it would take away from the flavor of the sausage and shrimp. For 4 people with some leftovers I used 2 bags of frozen shrimp and 2 packages of andouille sausage (the kind with 4-5 brat sized links in it). I used red chili powder instead of cayenne pepper and my homemade green chili hot sauce instead of Tabasco. I also cooked the rice separately because I don't have good experience with getting it cooked all the way in soup dishes. Then each person can add as little or as much rice as they want. The zing of lemon juice at the end is my favorite part. It is a little bit prep-work heavy with all the veggies you add to it, so I like this recipe for the weekend. Enjoy this taste of Louisiana!!!

Dairy free option: Substitute olive oil or vegan butter for butter, and make sure that your chicken stock and sausage are dairy-free. 
Gluten free option: Make sure your sausage and chicken stock are gluten free. 

Shrimp and Sausage Jambalaya

Copyright 2010, Amelia Durand, All Rights Reserved

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Serves:

6 to 8 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound sausage, such as kielbasa or andouille, sliced
• 1 pound smoked ham, cubed
• 1 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 cup seeded and diced tomato
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
• 2 teaspoons diced fresh oregano
• 1 teaspoon diced fresh thyme
• 2 tablespoons tomato paste
• 6 cups chicken stock, preferably homemade
• 3 cups long-grain rice, rinsed
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
• 1/2 cup chopped scallions, divided
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup freshly squeezed lemon juice
• 1 pound medium shrimp, deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

Roasted Corn Chowder with Chicken and Cilantro

My mom sent me this recipe and I tried it on some friends a couple weekends ago. They loved it! I accompanied this hearty, spicy soup/stew with some homemade baking powder biscuits  The recipe can be found here. Its a really delicious soup that's fairly low in calories. Enjoy! I know I did!

Roasted Corn Chowder with Chicken and Cilantro

By The Gluten Free Goddess

Ingredients

1 tablespoon extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed (I used about 1/2 a bag of frozen corn).
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink (use what's available and in season in your supermarket, I used canned)
4 oz. chopped roasted green chilies
1 quart light vegetable broth
1 14-oz can coconut milk or plain hemp milk
2 rounded cups cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste (I left this out)
To serve:
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 limes

Instructions

If corn is in season use fresh ears of corn- if not- roast thawed frozen kernels on a baking sheet.
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chilies; stir for a minute. Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so. Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it. Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. Note: The lime juice brightens the taste and accents the spice. Agave cools the hotness.
Garnish with a lime wedge and pass out the spoons.
This chowder works well cooked slowly in a Crock Pot; add the coconut milk and cooked chicken 30 minutes before serving and heat through.
Add the lime juice and cilantro just before serving.
Total Servings: 8