If you follow me on instagram at all, you probably know that I LOVE cabbage. I eat it almost every day in some form or another, but I usually end up just sauteing it or making my favorite crack slaw. Sometimes, though, I want something…
Tag: gluten free vegan
I really like mint and chocolate, and one of my favorite wintery treats used to be that peppermint bark that was basically a layer of mint-flavored dark chocolate, covered by a layer of white chocolate and then topped with crushed peppermint candies. Since absolutely no…
This past winter, I had the absolute honor (and pleasure!!) of working with the prepared foods team at Whole Foods Market to have vegan keto dishes featured on their hot bars. The dishes were released in 14 states (!!!) and were well-received by vegans and non-vegans alike. It was seriously one of the coolest experiences I’ve had, and going into my local WFM and being able to buy my own food on the hot bar was surreal. Since not everyone was able to find these dishes at their local store, and since they’ve made their way off of the food bars, I’ve decided to start posting them here. First up: Sauteed Kale & Butternut Squash with Toasted Pecans.
Breakfast can be one of the hardest meals to replace when going vegan keto, especially if you’re used to eating convenience foods. While I do enjoy a nice, hearty bowl of noatmeal or chia pudding, some days you just want something a little more substantial…
Hiking is pretty much my favorite outdoor activity. Every summer/fall, my sister-in-law and I drive up to the White Mountains in New Hampshire to go hike up a few of NH’s 4000-footers. We like to treat these trips as little de-stressing vacations as well, so…
Hello, friends! Let’s get right into it – who in their right mind doesn’t like crispy fries? If you answered, “me,” this might not be the recipe for you. But, for the rest of you intrepid veg-ketoers, stick around. I’m a huge fan of crispy foods, including fries, and the other day I got the idea stuck in my head that I wanted to try and make fries out of tofu. This may have occurred after I accidentally overcooked some tofu and realized how crispy it can get in the air fryer… But anyway, looking around my fridge, I saw some homemade gochujang and realized that air fryer vegan keto Korean BBQ tofu fries were in my future. (more…)
Low carb vegan mushroom burgers are something that’s been on my “to do” list for a long while. I really like the flavor and texture of a nice, grain-based mushroom burger, but not so much the carbs and their effects. So, I figured it was…
Hi friends, it’s me here with another noodle bowl and another Thai-inspired dish. Have I mentioned I love Thai food? I really wanted to make something with the red curry paste that;s hanging around my fridge, and thought a rich, peanutty sauce covering some noodles…
Guys, my cookbook went to print this week!!!!!!! I’m absurdly excited and decided to celebrate this momentous occasion by sharing a recipe from it! Since I’ve been making a lot of pumpkin recipes lately, it only seemed fitting to continue this trend by posting my vegan keto pumpkin bread recipe. Plus, I have half a can of pumpkin in my fridge still, and I’ve got to do something with it…
I already posted a screenshot of the recipe on Instagram, but it seemed silly to leave it at that. I don’t expect you guys to cook based on a screenshot of a grainy photo of my computer screen… SO, here we are, with the complete recipe!
This low carb vegan pumpkin bread is gluten-free, peanut-free and nut-free. It can also be made soy-free super easily. I used soy flour for the recipe in the book, as it’s the most easily obtained and least spendy option, but I haven’t actually been eating soy lately, so I’ve been making it with lupini flour. Chickpea flour is another option if you are willing to sacrifice a few more carbs.
Anyway, enough pre-amble. I’m SO, SO, SO excited to share my cookbook with all of you and I hope you enjoy this little sneak peek!
Vegan Keto Pumpkin Bread (From My Cookbook!)
- ¹⁄3 cup 80 ml nondairy milk of choice
- ¼ cup 48g granulated sweetener
- 2 tablespoons 14g ground flax seeds
- 1 teaspoon vanilla extract
- ¾ cup 170g pumpkin puree
- ½ cup 112g coconut oil, softened
- ¾ cup 84g soy flour or lupini bean flour
- ¼ cup 28g coconut flour
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Preheat the oven to 350°F (177°C) and line a 9 by 5-inch (23 by 12.75-cm) loaf pan with parchment paper. Leave at least 2 inches (5 cm) of extra parchment on each long side of the pan for easier removal of the loaf.
- In a medium-sized mixing bowl, stir together the nondairy milk, sweetener, flax seeds, and vanilla extract. Set aside for 5 minutes, until the flax seeds absorb some of the liquid and thicken, then stir in the pumpkin puree and coconut oil.
- In a small bowl, whisk together the soy flour, coconut flour, cinnamon, baking powder, baking soda, and salt.
- Stir the dry ingredients into the pumpkin mixture until completely combined and smooth, then scoop the batter into the lined pan and spread evenly. The batter will be too thick to pour, but still loose enough to spread.
- Bake for 50 minutes, until a knife inserted in the center of the loaf comes out clean. Let the bread cool in the pan for 5 minutes before removing using the overhanging parchment as handles.
- Let cool completely before slicing.
Pumpkin is one of those foods that’s kind of low-key keto friendly. In larger quantities, not so much, but when used as a flavoring or in smaller serving sizes, it definitely qualifies as being low carb. It’s also high in beta-carotenes! I really like pumpkin,…