Gluten Free, Casein Free Alfredo Pasta & Sauce for Katie

This recipe is for Supermom, Kelly! She needed a gluten-free, Casein-free recipe for her daughter, Katie. This recipe should be thick and delicious! I hope it works out for you!







Servings: 4


Ingredients

1 pound fettuccine, linguine, or spaghetti
1 cup soy milk (Silk Brand)
1 8oz Pkg of Tofutti or other brand dairy free Cream Cheese
1/2 cup vegan butter (I use Earth Balance)
1 sweet onion, minced
1/4 cup water
1 cup vegan mozzarella cheese, shredded (DAIYA brand works & is available at Giant Eagle)

salt and pepper, to taste...garlic if you are feelin' frisky!


Place soy milk in a small saucepan over medium heat. Heat lightly and then add flour.

Use a whisk to stir over medium-high heat. Bring to a boil, reduce heat, and simmer for 5 minutes, or until the milk thickens and becomes cream-like. Set aside.

Melt the butter in a medium saucepan. Once the butter is melted, add the onion and saute. Once this is Sauteed, add the cream cheese and combine until creamy. Add the thickened milk and simmer until the mixture thickens a little bit more.

Drain the pasta. Return the pasta to the pot it was cooked in and add 1/4 cup water. Add the butter-milk mixture and 1/2 cup of the shredded Daiyo cheese.

Stir over medium-high heat until everything is well combined. Serve topped with the rest of the shredded Daiyo cheese, salt, and pepper. Enjoy!

Vegan Vanilla Pound Cake with Lime-Cranberry Glaze

This pound cake is delicious! You can play with the flavor of the glaze too! Try mixing 1 TBSP lemon juice and 1 TBSP orange juice...it is citrus-y goodness. If you want to make this a great summer dessert, grill the slices of pound cake on the grill for 2-3 minutes and serve with your favorite frozen yogurt...or Tofutti ;) Enjoy!



Ingredients

Makes 1 Loaf

5 oz Silken Tofu, Drained
2/3 cup sugar
1/4 cup applesauce, sweetened or unsweetened
1/3 cup vanilla soymilk
2 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda


Lime-Cranberry Glaze:

1/3 cup Powdered Sugar
1 TBSP lime juice
1 TBSP cranberry juice

To make Vanilla Pound Cake: Preheat oven to 350F. Coat loaf pan with cooking spray. Blend tofu, sugar, applesauce, soymilk and vanilla extract in food processor until smooth. If you don't have a food processor use a blender, if you don't have a blender, just use a masher or a whisk and get it as smooth as possible.

Whisk together cake flour, baking powder, and baking soda in large bowl. Fold in tofu mixture. Pour into loaf pan, and bake 30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes, then unmold and cool on wire rack until just warm.

To make Lime-Cranberry Glaze: Whisk together powdered sugar, cranberry juice and lime juice in small bowl until smooth. Drizzle over top of cake. Cool cake completely before serving to allow glaze to set.

Choco-Raisin Gluten Free Cookies

These cookies are delicious! I understand how hard it is to be Gluten-free, because being a Vegan is pretty tough too. This recipe is fairly basic and most Gluten-free folks already have most of these ingredients on hand! If you want a little extra moisture, add a couple TBSP of soy milk to the mixture. Enjoy!


Ingredients

Makes 3 dozen

3/4 cup butter, softened (I use Smart Balance or Earth Balance)
1 1/4 cups packed light brown sugar (this is available in Splenda if necessary)
1/4 cup white sugar (also available in Splenda substitute)
1 tsp Gluten-free Vanilla extract (I use McCormicks or Neilson-Massey Brand)
1/4 cup applesauce (unsweetened) You can use Egg Substitute if you prefer (1/4 cup)
2 1/4 cup Gluten Free Baking Mix (Now Foods brand or King Arthur brand)
1 tsp baking soda
1.5 tsp baking powder
12 ounces semi-sweet chocolate chips
1/3 cup Raisins (SunMaid are gluten free)


Preheat your oven to 375 degrees. Spray a baking sheet with nonfat cooking spray.

In a medium-sized bowl cream the butter and sugar. Gradually add replacement egg or applesauce and vanilla while mixing. Sift together gluten- free flour mix, baking soda, and baking powder. Stir into the butter mixture until blended. Lastly, stir in the chocolate chips and raisins.

Use a tsp and drop the cookies 2 inches apart onto your baking sheet. Bake for about 6-8 minutes or until the cookies are a very light brown. Let the cookies cool for a few minutes before you place them on a wire rack...or into your mouth. :)

Fat-Free Spicy Sweet Potato Fries

These sweet potato fries are excellent! I was first introduced to sweet potatoes fries at a restaurant in Chicago called 'The Counter Burger' & immediately fell in love. Unfortunately the sweet potato fries were breaded and deep-fried, which is not something that my ass appreciated. These fries taste just as great as any restaurant quality french fries and have an added kick! I recommend serving them with a horseradish ketchup or a ranch-based dipping sauce. Enjoy!



Ingredients


Serves 5

4 medium, peeled sweet potatoes
2 TBSP Soy Milk
1/2 tsp Cayenne Pepper
1 tsp Paprika (smoked if you have it)
1/2 tsp chili powder
2 tsp Seasoned Salt
1 tsp Onion Powder
About a TBSP of Cornmeal (for sprinkling to help the fries not stick)

Go ahead and preheat your oven to 400 degrees.

Start by slicing the sweet potatoes into 1/2 inch thick wedges. Place the wedges into a large mixing bowl and pour the soy milk on top. Use your hands to coat the wedges with the soy milk.

In a smaller bowl, mix together the cayenne, paprika, chili powder, seasoned salt, and onion powder. Sprinkle the mixture over the potatoes with one hand, while using the other to rotate the potatoes and spread around the mixture. Make sure all the potatoes are nicely coated.

You are going to use just a basic cookie sheet to bake the potatoes. Spray the cookie sheet with non-fat cooking spray and then sprinkle with corn meal or rice flour. Place the wedges onto the cookie sheet-make sure to have the wedges lying flat on the cookie sheet. Cook the potatoes in the oven for 20-25 minutes or until the outside is a crispy brown and the inside is soft. Obviously all ovens are different so adjust accordingly. Make sure to let the fries cool for 5 minutes before you dig in.


Total Calories per serving: 80 Total Fat per serving: 0

Gluten 'Free'dom Chocolate-Banana Bread

This bread is delicious. I am a banana bread maniac and this bread is a nice alternative for our gluten-free friends! If you want to make it a little more decadent throw in 1/4 cup of peanut butter chips/peanut butter and 1/4 cup cherry cola...consider it 'Elvis Style'. Enjoy!




Ingredients!

Makes: one loaf

2 cups Gluten free pastry flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp baking soda
1 egg (or Ener-G egg replacement if you would like to keep it Vegan)
2/4 cup soy milk
1/4 cup applesauce (you can use 1/3 cup vegetable oil instead-applesauce cuts calories)
1 1/2 cups mashed, ripe bananas
1/2 cup chopped walnuts
3/4 cups semi-sweet chocolate chips


Start by preheating your oven to 350 degrees.

Sift flour, sugar, powder, soda, and salt together in a large bowl. In a separate bowl, beat together the egg, milk, applesauce, walnuts, and bananas. Add liquid to dry ingredients and beat for about 30 seconds (batter will still be lumpy-this is good). Fold in the chocolate chips. Pour mixture into a greased (nonfat cooking spray!) coated loaf pan.

The loaf will need to cook for about 45-50 minutes. Definitely let this cool for awhile before you slice it!

Enjoy:)

Creamy Spinach Vegan Pasta

This recipe is very tasty. The tofu and soy milk mixture is very tasty! You can use frozen, or canned spinach. If you decide to use fresh spinach, I recommend blanching first. The almonds are optional, but really add a nice flavor to the sauce.











Ingredients

Servings: 6

• 1 16oz. Box of Shell Pasta, Cooked and Drained
• 1 Cup Cooked & Well Drained Frozen Spinach
• 1/2 Cup Blanched Slivered Almonds
• 1/2 Cup Drained & Pressed Firm Tofu
• 1/2 Cup Soy Milk
• 1 Tablespoon Lemon Juice
• 1 Teaspoon Red Wine Vinegar
• 1/2 Tablespoon Canola Oil
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Salt
• Pepper to taste

In a blender put the almonds, tofu, soy milk, lemon juice, vinegar, canola oil, salt, onion powder and blend until completely smooth.

Mix creamy mixture with the spinach and noodles, sprinkle with pepper and serve.


Total Calories: about 350 per heaping cup Total Fat: about 7 grams per heaping cup

Show your PRIDE cupcakes!

Got Pride? These cupcakes are the cat's pajamas. They are fun to make and very tasty. They are a fun treat for any get together! Peace, Love & Equality.










INGREDIENTS

White cake mix (I used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups (something shiny preferably :))
Whipped cream (optional)


Okay, prepare your favorite white cake mix as directed, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color. If you would like to vegan white cake mix, comment on the post and I will give it to you! :)

RAINBOW COLOR	DROPS OF FOOD COLORING
Purple	9 red and 6 blue drops
Blue	12 drops
Green	12 drops
Yellow	12 drops
Orange	12 yellow and 4 red drops
Red	18 drops

1. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. Think ROY G. BIV-in reverse (Thanks, Mr. Roberts). As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath
2. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whip-cream cloud or a buttercream frosting.