Vegetti

So I recently purchased this handy little kitchen gadget. I had my doubts, and kind of thought it was silly and wouldn't work. It does work, and is fabulous. It turns zucchini into perfect noodles, and takes out all of the seeds.

I used it with regular spaghetti sauce to make this awesome dish below. It was fantastic! I highly recommend it, and it is super easy to use!

Gluten Free Vegan Pancakes

These Pancakes are Delicious! you wouldn't even know they were vegan or gluten free! I topped mine with Melt, butter alternative and real Maple Syrup. Maple Syrup is A-MAZING!

Pancake Batter Ingredients:

2 1/2 cup gluten-free baking flour
2 tablespoons Stevia
2 teaspoons baking soda
1/2 teaspoon organic sea salt
1 1/2 cups unsweetened almond milk,
3 tablespoons melt butter alternative
2 ener-g egg replacer
1/2 teaspoon vanilla 

Directions:

Mix all ingredients in a large bowl Heat griddle to 350°.  Coat lightly with spray coconut oil, I do not use any chemical based sprays!

This recipe should yield 12 large pancakes.

Adapted from:http://niceglutes.wordpress.com/2011/04/05/gluten-free-dairy-free-vegan-pancakes-with-fruit-sauce/

Gluten Free/Vegan Lemon Balm Rhubarb Bread

Rhubarb Lemon Balm  Bread:

Adapted from Rhubarb Lemon Balm Tea Bread

1 1/2 cups firmly packed brown sugar
2/3 cup grape seed oil
1 cup almond milk
1 ener-g egg re placer
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
2 1/2 cups gluten free all-purpose flour
1 1/2 cups chopped uncooked fresh rhubarb
1/4 cup stevia
1/3 cup finely chopped fresh lemon balm
1 tsp grated lemon zest
1 tablespoon MELT (butter alternative)

Preheat oven to 350 degrees. Grease 9X13 pan or several bread pans. 

Mix ingredients together in a large bowl, pour into greased pan. Bake for 50-60 minutes.

This makes a lot of bread! It was so moist and delicious that it could be made into a cake with a topping. My husband and I ate almost the whole pan in one day. My husband liked it so much he asked me to make it again, and didn't notice it was gluten free or vegan! A great way to use some fun ingredients. 

Meatless Monday

In an effort to get back on track I made this dish. I was thinking about pasta primavera, but didn't have all the veggies I needed. I threw what I had in a pan with some olive oil and garlic to saute. Then added jarred sauce, shrimp and put it over spaghetti squash. The veggies I had in the house were broccoli, red pepper, carrots, onion, zucchini, cherry tomatoes and spinach. It was pretty good!