Filed under: vegan
The Gluten Free Lab’s penchant for sweets is pretty apparent. If one were to browse through all of the posts we’ve put up over the last couple of years, one might make a pretty solid bet that a majority of the posts are recipes for or product reviews of something sweet. Plus we have a sweets cookbook full of our own delicious gluten-free dessert recipes available for purchase on this website, sooo…yah. We’re sweet on sweets.
March 14, 2011
We loooove getting packages here at The Gluten Free Lab! And last week we got two: One from Mama Baretta (more about that soon, stay tuned), and another from TIA’s Bakery, pictured above, which is a gluten-free, soy-free, wheat-free facility out of California making yummy baked goods like peanut butter cookies, oatmeal raisin cookies, almond tea cookies, macaroons, grandma’s chocolate cake, strawberry shortcake, german chocolate cake, tropical banana cake, chocolate bean brownie and nana’s orange cake. For starters, this all sounds really good…and what’s more: all of the ingredients are high-quality, all natural, and preservative free, making for rich, flavorful goodies.
March 9, 2011
The Lab just stopped in at Bliss Bakery in Santa Rosa. YUM! Go there now for:
Savory Mediterranean bread pudding
Flax bread
Tomato tart
Sweet potato curry soup
Apple pear cinnamon bars
Chocolate bread pudding
Blueberry muffins
Chocolate chip cookies
Toffee cupcakes with frosting hearts on top
Or go there Saturday or Monday for special Valentine’s treats!
February 11, 2011
Always vegan. And also gluten-free. Keep an eye on this up and coming resource that will feature a blog, a community recipe hub (cool!), vegan and gluten-free tips & more!
February 7, 2011
Once upon a time we ate a cookie called a cow pie and deemed it good. Many years later, we converted this cow pie into an easy, no-bake gluten-free treat and included it in our cookbook, Dig In: Sweets. This recipe has been floating around the web (see here and here, thanks girls!), so we thought we’d share with you a page out of our book. Literally.
January 28, 2011
Hooooooo-boy. There is nothing quite like the over-indulgence of the holidays to make a person feel like enough is enough. Time to say “NO!” to those cookies in the cupboard! Lighten the load! Eat healthfully and deliciously! At least that’s what we were saying to one another last night when dinner time came round. With very few ingredients kicking around the cupboards, we whipped two varieties of tubers – garnet yams & russet potatoes – into shape and supped on this light, filling and delicious soup. (hint: try a grilled cheese sandwich on the side for an extra warm & fuzzy meal!)
December 27, 2010
December 10, 2010
Over the weekend The Lab had a holiday gathering. And as the guest list grew, so did the dietary restrictions. The one food that could please them all? Paella. We had two versions: your standard run-of-the-mill version with chorizo, chicken (and a few handfuls of shrimp thrown in for good measure); and a vegan version made without chicken broth and with extra snap peas in place of the meats. The result? A delicious, hearty meal that all could enjoy (gluten-free, dairy-free, vegetarian, vegan…woo!), and a specialized meal that doesn’t even require the paella pan. We will do this again and again, and we hope you will, too.
Paella with sugar snap peas [with vegan option]
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 1/2 teaspoons salt
1 1/4 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
6 large boneless, skinless chicken thighs, cut into 1-inch chunks [vegans omit]
4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo [vegans omit]
1 tablespoon olive oil
1 1/2 cups chopped onion (about 1 large)
4 garlic cloves, minced
1 1/2 cups long-grain rice
2 cups low-salt chicken broth [vegans use veggie broth or the juice from the jar of roasted red peppers]
1 14.5-ounce can diced tomatoes in juice
1/4 cup chopped roasted red peppers from jar
1/4 cup chopped pitted green olives
2 1/2 cups sugar snap peas, trimmed (about 8 ounces) [vegans use 14 ounces snap peas]
- Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs [vegans, add spice mixture to onions in step 2]. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chopped chicken to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.
December 7, 2010
While this photo may look like something we harvested straight out of the sea, it is, in fact, a kale chip. And we’d like to suggest that you make them over the weekend. Something easy to make and even easier to munch on while you’re lazing about.
Kale chips
October 15, 2010
Over the weekend we had a sweet tooth. Now wait a minute! Before you get all cocky thinking that you have The Gluten Free Lab pegged as a bunch of over-sugared girls, just remember that we’re coming down off of our Sweets cookbook and we have to keep at least a base-level of sugar in our systems lest we perish.
August 17, 2010
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