19,000 Fans and a NEW GIVEAWAY!

It's finally here!

Here is the giveaway for reaching 19,000 fans on the Gluten-Free Ontario Facebook Fan Page.

Lots of yummy gluten-free goodies are included in this prize pack!  Don't forget - there's TWO prizes up for grabs! 

Each winner will receive everything shown in the picture above!

Eat Nakd are super yummy bars from the UK and contain all natural ingredients.  These bars are made of only fruits and nuts "smooshed" together and come in 4 delicious flavours.  My personal favourite, the Cocoa Orange, is reminiscent of a certain traditional chocolatey orange treat that you find in stores around Christmas time... except with no added sugar and no artificial ingredients.  Yum!

Mayacamas Fine Foods gluten-free Gravies, Pasta Sauce Mixes, Gourmet Sauces and Skillet Tosses are convenient and versatile.  The entire line is vegetarian and trans fat free and can be whipped up in no time! Brown Gravy takes the cake as the best-seller in Canada, with the Alfredo Mix a close second (my personal favourite!)

I've always loved sesame snaps but I know the kind you find in most stores aren't exactly the healthiest treat.  Now Sweetseeds fills the void with three healthy flavours - Quinoa, Golden Flax and Salba Chia. Sweetened with brown rice syrup, these treats are packed with fibre and magnesium, not to mention full of flavour!

Good luck!! Enter below.

a Rafflecopter giveaway

Natur-a Review!

Those of you with dairy allergies, lactose intolerance or who are vegan take note!

You can still enjoy your favourite cereal and recipes that call for milk with dairy-free beverages from Natur-a.

Fun fact:  Did you know that the word "milk" is prohibited from being used on products not sourced from an animal?  This is why you see the words "almond beverage" and "soy beverage" on these packaged products and not "almond milk" or "soy milk."

Lately, I have been enjoying my Chex cereal with Natur-a Enriched Almond Beverage.  I am loving that it is an enriched with great essentials!  Check out the Nutrition Facts below - it's loaded with vitamins and minerals, including the same amount of calcium you'd find in a regular glass of milk!

Or for those of you watching your calories and sugar intake, the unsweetened original Almond Beverage might be a better fit for you.  Not to worry... it's still loaded with vitamins and minerals.

They also make GMO-free soy beverages which contain 6g of protein per serving! (Cappuccino is my favourite!)

The rice beverage is also completely gluten-free and works great in all of your favourite recipes, like pancakes.

Natur-a is a fantastic Canadian company with tons of great options for those of you who cannot tolerate dairy.  Available in health food stores across Canada.

Sign up to receive coupons!


Natur-a is also backed by Olympic Champion Clara Hughes!

Kimberley's Own Granola Giveaway!

What a treat to be able to enjoy granola made with real oats again!

As a Celiac, oats are usually off limits due to the contamination with wheat in the fields and during processing.  Luckily, Kimberley's Own uses certified pure, uncontaminated oats which can be tolerated by people with Celiac Disease*.

(*Some Celiacs may not be able to tolerate oats.)

The products are 100% vegan (no dairy or eggs), low in sodium, no corn or soy, plus high in fiber and protein.

The granola is available at the Yonge/Queen location of The Bay or you can order directly on her website.

Or.... you can win some right here on my blog!

The giveaway includes a large bag of each of the following blends: Original, Just Seeds & Nibs & Nuts.  Recipes will also be included so you can use the granola in ways other than for breakfast. a Rafflecopter giveaway

Easy Quinoa Salad

In my attempt to copy one of my favourite dishes at a restaurant (The Beet, Toronto - Buenos Dias Wrap) I checked out the listed ingredients on their menu and came up with this quinoa salad recipe.  It's pretty much just quinoa mixed with pico de gallo.

Easy Quinoa Salad

Vegan, gluten-free

1 cup quinoa

1 - 2 tomato

1 mini cucumber

1/4 onion

Fresh cilantro, to taste

1 lime or 1/2 lemon

Cook quinoa according to pacakage directions.

While quinoa is cooking, chop tomato, cucumber and onion into tiny pieces.  Mix together in a bowl.

Add chopped cilantro and citrus juice and toss with veggies and quinoa.

Avocado - either you love it or hate it!  I personally love it.  If you're preparing as a wrap, just throw some quinoa salad in with some avocado, cheese, tomato slices, beans or anything else you see fit.  Enjoy!

Toronto - Bunner's Bake Shop

A little over a year ago, Bunner's Bake Shop opened in the Junction in Toronto. 

3054 Dundas Street West (North side)

Toronto, Ontario

(647) 352-2975

Everything they make is vegan (dairy-free and egg-free) and gluten-free!  Yeah, that's right, all you gluten-free people out there... it's like being a kid in a candy shop, except it's a bake shop.  And everything is gluten-free.

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Vegan Gluten-Free Creme Filled Eggs - $4 each

I should point out that it was difficult to get an idea of the size of this Easter egg.  I was imagining a fairly small chocolate egg and they turned out to be much bigger than I had pictured.  I went on Thursday with the intent of picking up some of their Vegan Creme Filled Eggs for Easter.  I bought two.  They are gone.  No chocolates for me on Easter.  Mine didn't quite look like this image that I grabbed from their Facebook Fan Page.  The filling definitely didn't fill the inside, but I am glad it didn't.  It was very sweet and filling the inside would have been too much.  Overall, I would purchase this again.

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Vegan Gluten-Free Pizza Pocket - $5

Wow, never thought I would get to eat a pizza pocket again!  The crust was perfect and while I thought it could use a little more filling, the taste was great.  Just like I remember the gluteny pizza pockets of my childhood.  I actually had this pizza pocket as a midnight snack.  Remember doing that when you were a kid?  Joy.

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Vegan Gluten-Free Curry Pocket - $5

I should mention that I don't normally like curry... I bought this on a whim, because it was sitting there in the display case begging me to buy.  I do not regret that decision.  Just the right amount of spice and chick peas made this an item I am definitely looking forward to purchasing again.

Head on over to Bunner's Bake Shop.  You will not regret it.  The staff members are super friendly and they really take the time to make sure their products are top notch.

Vegan Alfredo Sauce - GFCF

Alfredo is one of my favourite dishes.

Being dairy-free sucks.  Well, wait a second... maybe not.

I made this dairy-free Alfredo sauce and it was really good!  Nice taste, with great creamy texture.  I would like to thank Daiya for making their products!

Oy, I should have measured but I typically don't like to be precise with these kinds of things... so I will take an educated guess. :)  The following is enough for one serving but you can adjust accordingly.

 Vegan Alfredo Sauce

1 tbsp vegan butter
1/4 cup Mimic Creme Unsweetened
2 tbsp soy milk, unsweetened
2 scoops Daiya, mozzarella
Nutmeg
Black pepper
Fresh parsley

Melt vegan butter over low heat.

Add Mimic Creme and soy milk and simmer for 3 minutes until hot.

Remove from heat and add Daiya.  Stir.

Add chopped fresh parsley, nutmeg and black pepper to taste.

I tossed in a few pieces of red pepper and brocolli.  It would also work well with mushrooms and/or chicken.

Oh and I used Rizopia Fettucine noodles.

Vegan Gluten-Free Lasagna (Dairy-Free and Soy-Free!)

You may have noticed (but probably not) that I have decided to go off dairy... for a short while.  I love cheese and I especially love ricotta cheese and all the cheesy goodness that comes with lasagna.  Sadly, I think my body is slowing telling me to cut out more and more foods.  We'll see where this dairy-free thing takes me...

If you're looking for a vegetarian lasagna (i.e you're okay with dairy/cheese) please check out my Vegetarian Lasagna recipe, which I have perfected.  It is amazing.

If you're looking for a meat lasagna... umm sorry.  I can't help you there.  I've never cooked meat in my life.  (I went vegetarian at age 12.)

So anyway... this is how I prepared my vegan lasagna... it turned out surprisingly well for my first attempt.  As it was in the oven, I was just hoping it was at least edible (so I didn't just waste all those ingredients) and it exceeded my expectations.

I like to use the Rizopia oven-ready lasagna noodles.  I had tried another brand in the past that needed to be precooked and ran into a number of problems... mainly, they ripped apart and made for a messy lasagna.

I will tell you the things I would consider changing for next time but I'm not entirely sure how those changes would turn out yet :)

Vegan Gluten-Free Lasagna

Sauce
Splash of olive oil
A bunch of sliced mushrooms
1 green pepper
1 small red pepper
1 small yellow pepper
2 medium zucchini
Jar of pasta sauce
Jar of salsa
Italian Seasoning

Herbamare Original Seasoning

"Ricotta Cheese" Mixture
1 head of Cauliflower
1/3 cup Daiya Mozzarella

Other
About 10 oven-ready lasagna noodles

1 bag Daiya (Mozzarella and/or Cheddar, total 1 bag)

Directions
 

Cut veggies (except one zucchini) into bite size pieces.

Heat large pot with oil.  Add the veggies and saute until soft but not completely cooked.

Add pasta sauce and salsa to pot and simmer for about three minutes, stirring often.  Remove from heat.  Add seasonings to taste.

Steam (or boil) cauliflower.  Put in food processor (or Magic Bullet) until smooth.  Put into a bowl and mix with 1/3 cup of Daiya "cheese".

Use vegetable peeler to create strips of one zucchini.

In a medium-large sized lasagna pan, assemble in the following layers:

(starting at the bottom)
1/3 cup sauce
Half lasagna noodles
1/2 "cheese" mixture
1/2 remaining sauce

Zucchini strips
1/2 shredded Daiya
Half lasagna noodles
1/2 "cheese" mixture
Remaining sauce
Remaining shredded Daiya
(top of lasagna)

Cover with aluminum foil and bake at 350*F for about 45 minutes.  

Uncover and bake for an additional 10 to 15 minutes. 

Let stand for 10 minutes before serving.

Serves 6-10.

Alright, time for my thoughts on changes for future attempts... although I'm really hoping to add cheese back in soon.

• I think I would try a tofu based "ricotta cheese" mixture since that seems to be prevalent in a lot of recipes online.  I just happened to have cauliflower and wanted to see what it was like.  There was nothing wrong with it, I just want to try switching it up to see which works best.
• I might add some nutritional yeast - again, because it seems to be prevalent in a lot of recipes.
• I would add another layer of lasagna noodles so that it would make a taller lasagna. (Only do this if the depth of your pan allows it.)
• I might switch up some veggies, just for fun.  Broccoli, spinach, eggplants... the possibilities are endless here.

So there ya have it... it's definitely possible to make a vegan, gluten-free lasagna.  It may not be your traditional lasagna but will satisfy that lasagna craving when it hits.

Oh, PS... Wilton baking pans are great. I got a set on sale at Canadian Tire for like $20.

Thai Cold Mango Roll

I have been getting Cold Mango Rolls at a Thai restaurant lately but noticed how easy and cheap they appeared to be to make myself at home.

Rather than about $3 each, I spent less than five dollars on all of the ingredients.

As I've mentioned before, I hate measuring ingredients.  (When baking, I will measure... but cooking? No, never.)  So these ingredient measurements are approximate.

Thai Cold Mango Roll

12 small Rice Papers (or 6 large)
2 Mangos
1/2 Red Pepper
12 Baby Carrots
6 leaves of Romaine Lettuce
1/2 cup Fresh Basil
100-150g White Rice Pasta (vermicelli or spaghetti)

Boil water for pasta and cook according to package instructions.
While pasta is cooking, wash and prepare your veggies and mango.  Cut them into small matchsticks.
Drain pasta and rinse with cold water.
Soak the rice paper until soft (about 30 seconds) and place on clean surface.  Pat dry.
Place veggies and noodles on the wrap.  Put the filling along the centre, on the top two thirds of the wrap.
Flip the buttom of the rice paper wrap up and roll in both sides tight, leaving the top end open.

Tips for future attempts:

• Get the larger rice paper, unless you're a pro.  I found it difficult to work with the small size.
• I discovered it was much easier to leave one end open rather than trying to ensure both ends were closed tightly.  For more detailed instructions, visit this website for pictures.  (I just found the site today, after I had already discovered the "easier" way to assemble.)
• Make sure you have fresh bay leaves - my local grocery store did not have them and I wasn't about to walk 20 minutes late at night to find some.  I did without but they were missing the basil flavour.
• Turns out, these rolls do not keep well in the fridge!!  I had extra that I took to my parents' house the next evening and by then, I was left with a pile of mush.  The rice paper seemed to dissolve between the rolls and it was not good at all.

Renee's Gourmet Gluten-Free Salad Dressings and Dips!

I am a huge fan of Renee's Gourmet products.  The labels include tons of great information, including whether the products are gluten-free, dairy-free, vegan, low in cholesterol, low in trans fats or have no added sugar.  The website has lots of information too, just hit the "Nutritional" tab on the product page or better yet, check out the allergen chart. 

In the picture above, I had some of the Pomegranate Blueberry Acai for dipping... I wouldn't really recommend it for dipping.  It would make a much better salad dressing.  Creamy Asiago was excellent for dipping though!  I think it's my new favourite!

Squash Stuffed with Quinoa

Squash Stuffed with Quinoa

Who knew that I loved squash?


I can't say that I remember liking it when I was younger but I decided to buy one a couple weeks ago simply because it had a sticker on it for how to cook and it was cheap.  That one has long since disappeared but I've bought more.

The so-called "Sweet Dumpling" instructions

I have been getting the sweet dumpling* squash.  It is quite small, which I like since I'm only feeding myself and who really wants to eat the same thing five nights in a row?  It is enough for two servings.


Quinoa is a great source of protein for those with Celiac Disease and also vegetarians - so I got my bases covered.  


*Note: I was trying to find a picture of sweet dumpling squash in order to show you guys what they look like.  Mine looked nothing like what they were showing me online and definitely looked more like a carnival squash with the orange and deep green, as indicated on What's Cooking America.  Now I'm confused... it was clearly labelled a "Sweet Dumpling." I've been calling it a sweet dumpling for two weeks.  Anyway, I'm sure either one would work in this recipe.

Sweet Dumpling

Carnival Squash
(this is what I used and it was labelled Sweet Dumpling)

Squash Stuffed with Quinoa

Serves 2

1 cup quinoa
1/2 tsp cinnamon
Dried cranberries (couple tbsp)
Raisins (couple tbsp)
1 carnival squash (or sweet dumpling squash, whatever it was)


Preheat oven to 350*.


Cut the carnival squash in half, scoop out seeds and place squash face down on a baking sheet lined with aluminum foil.  Put in oven for 35-40 minutes.


Cook quinoa according to package directions (usually 1 cup quinoa per 1 1/4 cup water).


Add cranberries, raisins and cinnamon to quinoa and let it sit covered away from heat for 5 minutes.


Once the squash is ready, scoop quinoa into squash and serve!


Optional: you may also add sliced almonds.  I just didn't have any on hand this time.


Recipe can easily be doubled.

Gluten-Free Vegan Minestrone Soup

I love a good chunky soup.  Liquid soups (like tomato soups) are nice sometimes... but a liquid meal reminds me of being sick and unable to eat anything.  Chunky soups are satisfying and much more flexible.


It has become tradition that I visit my parents every Wednesday night and my mom makes me dinner.  She is very good at accommodating my gluten-free (and vegetarian) diet.


This Wednesday that just passed she made Gluten-Free Vegan Minestrone Soup.  It was fantastic.


This recipe isn't completely from scratch...  my mom originally was going to make it from scratch before remembering I had left a Gogo Quinoa Minestrone Soup Mix in the cupboard.  She used the mix and added a bunch of stuff.


I have made the Minestrone Soup Mix before and added 1/2 - 3/4 cup extra pasta and it is really good.  But I'd go for my mom's modified recipe with massive vegetable chunks and diced tomato any day!

Gluten-Free Vegan Minestrone Soup

1 package Gogo Quinoa Minestrone Soup Mix
4 cups water
1 tbsp olive oil
1/4 cup onion, diced
2 celery stalks, sliced
1 large carrot, diced
1 large can diced tomatoes
1 garlic clove, minced
1/2 can chickpeas


Heat oil and add onions and celery and cook until softened in a large pot. 


Add 4 cups water, bring to boil and add diced carrots. Boil for about 10 minutes.


Add the contents of the Gogo Quinoa Minestrone Soup Mix, the can of diced tomatoes and minced garlic.


Bring to boil and simmer for about 45 until vegetables are cooked.  Add chickpeas just before taking off heat.


Optional: Add cooked sliced green beans and corn or other veggies if desired.




If you do not have Gogo Quinoa Minestrone Soup Mix you can substitute two cubes of bouillon, 1 cup GF macaroni or penne pasta, 1/3 cup kidney beans and some peas.  Add them at the appropriate times to allow them to finish cooking with the other ingredients.

Gluten-Free Vegan Apple Crisp

Gluten-Free Vegan Apple Crisp

Yeah, that's right.  It can be done  Gluten-free AND vegan apple crisp. It may not be "pretty" but I don't think apple crisp is ever too visually appealing.

This means no dairy or eggs.  But not lacking any flavour.  Perfect for those occasions where lots of people gather (say, Thanksgiving?) and inevitably, there are many allergies floating around and you wonder, "What on Earth could possibly be safe for everyone?"

Look no further.

[Unless of course, there's an apple allergy... I hear peaches work well, too.  Haven't tried that yet.]

I won't ramble... except to say that this recipe is great.  And the quinoa flakes give it a nice crunch and added protein.

So here it is, a foolproof recipe. This recipe can easily be doubled if you have a lot of mouths to feed and use a large rectangle pan.

Vegan Gluten-Free Apple Crisp

1 hour / 15 minutes prep time

6 MacIntosh apples (or other), pared and sliced/chunked (better make it 7 apples if you're a snacker, like me) - you can leave the skin on if you like
1/4 cup white sugar (you can use less if desired)
2 tbsp Earth Balance (vegan "butter")
1/2 to 1 tsp cinnamon

1/4 cup Earth balance, softened
1/4 cup brown sugar
3/4 cup brown rice flour
1/4 cup quinoa flakes (if you don't have quinoa flakes, sub with more rice flour)

1. Preheat oven to 325*F.
2. Grease a 9" pie plate with Earth Balance.
3. Pile sliced apples in pie plate and sprinkle with the white sugar and cinnamon and toss.  Then add 2 tbsp Earth Balance.
4. Mix 1/4 cup Earth Balance and brown sugar together, chopping with a knife.
5. Then add flour and quinoa flakes and mix together until combined.
6. Press this crumbled mixture firmly over apples.
7. Put pie plate on cookie sheet (to catch any spillage).
8. Bake 35-45 minutes or until apples are tender.

And that's it.  Enjoy!  You can serve warm or cold.

Serve with vegan whipped cream (like MimicCreme) or vegan ice cream, if desired.

Of course, if there are no vegans or people allergic to dairy you can use regular butter.  I just wanted to make sure the recipe worked with vegan Earth Balance.

I forgot to toss the apple mixture.  It still turned out great!

Gluten-Free Vegan Apple Crisp

Gluten-Free Options at the Toronto Vegetarian Food Festival

Toronto has got to be one of the best places to live for a gluten-free vegetarian like me.

CN Tower in Toronto

It's like everywhere I look there are gluten-free baked goods and gluten-free vegetarian foods.  Many are also vegan, so no dairy, eggs or gelatin.

On Sunday September 11, 2011 I took the opportunity to check out the Toronto Vegetarian Festival at the Harbourfront Centre in downtown Toronto.  This festival is the largest of its kind in North America and it is a great chance to gather information and see what's new in the vegetarian world.

I visit just about every year and the gluten-free options and gluten-free awareness seems to grow with every festival.

I would like to apologize in advance for the quality of some of the pictures.  The festival was really busy and I had to snap the pictures when there was a gap in the crowd.

Front Door Organics

Fresh organic produce delivered right to your door!  They also offer some gluten-free packaged food.

Front Door Organics

Bloomer's Bakery

They offered these gluten-free chocolate chip cookies.  I wasn't sure of their cross-contamination policies so I continued on my way.

Bloomer's Bakery

Sweets from the Earth

This vegan bakery offers GF baked goods from their dedicated gluten-free facility.  Gluten-free options include the Flourless Cashew Cookie, Peppermint Nanaimo Bars, Espresso Cheesecake, Walnut Brownie, Chocolate Pecan Caramel Bar and more.  They also just introduced NEW GF Chocolate Chip Cookies and GF Biscotti!

Sweets from the Earth

Sweets from the Earth

Bunner's Bakeshop

Bunner's is a vegan gluten-free bakeshop on Dundas in Toronto in the Junction.  All baked goods are gluten-free, dairy & egg-free, soy free and free of refined sugar. 

Bunner's

Bunner's

New Moon Kitchen

Free of refined sugar, gluten, eggs, dairy and soy, these vegan coconut cookies put other cookies to shame.  The Mackies are the only flavour that is gluten-free.  They are made on separate trays on different days than the company's spelt cookies.  (Reminder: spelt is NOT gluten-free)

The Bean Ladies

Products include soups, soybean snacks, appetizers, chili, side dishes and desserts made from beans. (Yes, you read that right.)  Almost all products from The Bean Ladies are gluten-free - only a handful are not.  Read packages carefully.  All GF products are labelled accordingly.

The Bean Ladies

GoBIO

Organic gluten-free custard mix, pudding mix, bouillon cubes and gummy candy. 

GoBIO

Beanitos

Think you can't have chips or tortilla chips because you're gluten-free, corn-free, potato-free and soy-free?  Think again.  Beanitos are free of the above, plus they are packed with protein, fiber and omegas and are low glycemic. Available in four flavours.

Beanitos

Rasm

These heat-and-serve meals from Rasm are easy to prepare and taste great - as long as you can handle the heat!

Rasm Indian Food

Hemp Bliss

This vegan, gluten-free milk alternative from Manitoba Harvest is a good source of omegas and protein and it's available in four different flavours.  The set up was great.  It was super busy and it took about 5 minutes for me to grab this (blurry) shot between taste-testers.

Manitoba Harvest Hemp Bliss

Manitoba Harvest Hemp Hearts

Hemp hearts are super easy to sprinkle on your salads, cereal and yogurt to increase your protein and omegas.  Organic option (green package) available, too.

Manitoba Harvest Hemp Hearts

Tonica Kombucha

Kombucha contains natural probiotics, enzymes, amino acids and B vitamins.  It has been said to increase energy levels, promote liver cleansing, increase metabolism and balance sugar levels.  It's like a Celiac's dream.

Tonica Kombucha

Prana

Prana offers a wide range of gluten-free organic raw, sweet or savoury nuts and dried fruit. 

Prana Organic Nuts and Dried Fruit

Quinola

This product can be used in place of granola in your favourite recipes.  You can also put it on top of yogurt, fruit or desserts.

Quinola

Mediterranean Garden Pasta Sauces

These all natural, non-GMO pasta sauces have no added salt, sugar, preservatives, trans fats or additives.  They contain only real ingredients that you can pronounce.  It's the closest you'll find to a fresh, homemade pasta sauce in an authentic Italian restaurant.

Two Girls Cooking

Raw, organic, gluten-free and vegan vegetable-based snacks and kale chips.  Developed by holistic nutritionists, the products are high in fiber, enzymes, vitamins and minerals and have no added sugar.

Two Girls Cooking

Earth Balance

If you're looking for a gluten-free, lactose-free, vegan alternative to butter or margarine, look no further.  

Earth Balance has got you covered.  To sway your decision, their products are also cholesterol-free and free of trans fats.

They make different varieties of buttery spread (minus the dairy) which can be used for spreading, baking, frying and more as well as vegan shortening.

Earth Balance

LPK's Culinary Groove

And last but not least, (in fact, I think I saved the best for last) LPK's offers a huge range of gluten-free and vegan treats.  Nanaimo bars, mini cupcakes, donuts holes ("Timbits") and my personal fave - gluten-free, vegan ice cream sandwiches!

LPK's Culinary Groove

LPK's Culinary Groove

LPK's Culinary Groove