Archives for gluten-free

Three Bean Corn and Quinoa Vegan Chili

March 22, 2017 by Zucchini Runner in Dinner, Food, Main Dish | Comments Off on Three Bean Corn and Quinoa Vegan Chili

Despite having an amazing chili recipe on the blog already, I wanted to add another. I like variety, I like change and I like black beans and corn with a passion. Well, maybe not that much, but I definitely love the combo of black beans and corn together! I decided to wing it with this version of vegan chili, and use my other chili recipe as the base. If you follow me on Instagram, you got to see me “mess up live” in IG stories when I put the quinoa in last. It ended up taking FOREVER to finish cooking, so please follow the recipe below and get those suckers in there right away with the tomatoes!

three bean vegan chili

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Three Bean Corn and Quinoa Vegan Chili
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Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Three Bean Corn and Quinoa Vegan Chili

Ingredients

SPICES:

1/2 tbsp. chili powder

1 tbsp. basil

1 tbsp. oregano

1 tbsp. ground cumin

1 tea. black pepper

1/4 tea. cayenne pepper

1/4 tea. sea salt

Main ingredients:

2-3 med. onions, chopped

3-5 cloves garlic, pressed

3 – 26.46 oz. containers of strained (1) and chopped (2) Pomi tomatoes

1 c. quinoa, NOT cooked

1 pint assorted mini sweet peppers (yellow, red and orange)

1 – 15 oz. can dark red kidney beans drained

1 - 15 oz. can great northern beans

1 - 15 oz. can black beans

1 - 16 oz. bag frozen organic corn

vegenaise (for topping, optional)

cholula (for topping, optional)

gluten-free crackers (for dipping, optional)

Instructions

    1. Prepare all the spices in a small dish and set aside.

    2. Chop onions into small pieces, and place in a heated stock pot with about 2 tablespoons of water.

    3. Let them simmer and cook on medium heat, stirring occasionally until transparent.

    4. Add crushed fresh garlic and all the spices; stir.

    5. Pour in all the tomatoes. Stir well to combine.

    6. Add dry quinoa and stir well. Cover and cook on medium-low heat for 10-15 minutes. Meanwhile, prepare the beans and peppers.

    7. Chop and remove seeds from sweet peppers and set aside.

    8. Rinse and drain all the beans.

    9. Once the quinoa has cooked for 10-15 minutes, add the remaining ingredients and simmer on low for 1 hour, stirring every 20 minutes.

    10 Serve with gluten-free crackers, top with a little veganaise and/or cholula and enjoy!

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As many of you know already, I’m a big proponent of “eating the rainbow” so it was really fun to make a more colorful chili.

three_bean vegan chili corn

I was so hungry by the time this batch of vegan chili was done, that I ate 3 bowls. No shame in my game. All the ingredients are super good for you! I added a little vegenaise and cholula to my first bowl and it was amazing. Having that extra fat in the dish kicked it up a notch! By the way, that is my new favorite combo – vegenaise and cholula. I use it to top salads, sandwiches and we just used it today for riced cauliflower and put it on top of our salads. That might make an appearance on the blog in the near future, I also see it as a great use for a nacho topping! ANYWAY, back to vegan chili. Besides cutting the onions and peppers, this is very hands off. So throw it all in a pot and enjoy!

three bean vegan chili

What do you love to eat your vegan chili with? (corn bread, corn chips, crackers…)

Chocolate Banana Bread

February 22, 2017 by Zucchini Runner in Dessert | Comments Off on Chocolate Banana Bread

When I say the word family, do you cringe or does your heart melt? If we’re all honest, maybe a little of both… If you follow me on social media, it’s no secret I’m big on family.

Recently, my niece has moved to Arizona from Illinois and without getting too misty-eyed, I just have to say how incredibly proud I am of the grown person she has become. And just so I don’t upset any of the others — you know who you are — I am proud of every single one of you as well. (We really have quite the family.) I think all of my family knows the way to my heart… sharing healthy vegan recipes with me… or Snapping me a picture of their healthy lunch… or their shopping cart full of healthy groceries… but I digress. <3 Today’s recipe is one that Eva shared with me saying… well, here see for yourself…

Aaaaaand later that night… BOOM, we did! We don’t mess around.

Yes, you read that right, gluten-free AND vegan.

Of course I didn’t follow the recipe EXACTLY, because come on, it called for ONE WHOLE CUP of sugar. Are ya kiddin’ me?! Not on my watch. So below is what the third loaf looked like, after I had my way with it. Now, let’s get to this recipe, shall we?!

Wait… one more luscious pic.

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Chocolate Banana Bread
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2ratings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 - 5" x 9" loaf

Chocolate Banana Bread

Ingredients

2 bananas, smashed

1 tsp. vanilla extract

1 tsp. apple cider vinegar

1/3 c. melted coconut oil

1/2 c. warm or room temp water

1/2 c. raw cacao powder

1/2 c. sugar blend (we used maple sugar, coconut sugar, date sugar; white is fine too)

1/2 tsp. Real salt

1 tsp. baking soda

1/2 tsp. baking powder

1 c. gluten-free all-purpose flour

1/4 c. almond flour (if you don't have this, just use the gluten-free flour

1/4 c. semisweet mini chocolate chips

1/4 c. almond butter + 1 tsp. coconut oil melted together (optional, for filling)

parchment paper

large loaf pan 5" x 9"

Instructions

    Preheat oven to 350°F

    • Line a small loaf pan with parchment paper and set aside.

    • In a large bowl, mash two peeled bananas with a fork, until almost no lumps remain.

    • Add vanilla, apple cider vinegar, melted coconut oil and room temperature water. Mix well with fork. NOTE: The room temperature water is important, so the coconut oil doesn't harden. Cold water will make it clumpy.

    • Add cacao powder and stir well.

    • Add sugar blend/white sugar and stir well.

    • Add salt, baking soda and baking powder and stir well.

    • Add gluten-free flour and almond flour, stir well to ensure no dry ingredients remain.

    • Dump in mini chips and stir well.

    • Pour batter into pan and bake. If you'd like to try the almond butter filling, just pour half the batter into the pan, drizzle or spread the almond butter on batter (depending on consistency), pour the remaining batter on top and then bake.

    • Bake at 350°F for 35-45 minutes, or until a toothpick inserted into center of loaf comes out clean.

    • After the loaf has cooled about 10 minutes, you can remove it from the pan using the parchment paper. Place on a wire cooling rack. You can sprinkle a little more mini chips on top if you'd like.

    • You can cut into it right away if you'd like or wait until it cools. It is delicious either way!

    • If the whole loaf isn't gone in one day, store in the fridge overnight. Ours has never lasted more than 24 hours.

Notes

For the visual learners, there is a slideshow below, showing some of the step-by-step instructions.

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As always, here is a little slideshow to help along with the step-by-step process as well.

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