The Very BEST Gluten Free/Vegan Pie Crust Recipe... Seriously.

It's a sad but true - most of you will come home from the market today feeling dejected.  All you wanted was a little bit of familiarity this Thanksgiving.  And, to your utter dismay, the store was out of the only vegan / gluten free pie crust available.  More than one of us have come to the point of tears - wishing for just a moment that you could have a tiny sliver of the buttery crust pumpkin cheesecake that your aunt brought to dinner.  ALAS!  There is hope!

I come bearing the fruits & trials of many Thanksgivings past.  This kid tested, mother approved pie crust recipe is a conglomeration of a handful of recipes, sprinkled with a bit of my own baking magic (aka dumb luck).  Try it.  I GUARANTEE that if you don't like it - I'll eat my hat.  And like, a really good hat too.

Vegan Gluten Free Pie Crust
makes two 8" pie crusts

1/2 c crushed almond pieces
1/2 c + 2 Tbsp coconut flour
3/4 c quinoa flour
3/4 c rice flour
1/2 c cornstarch
2 1/2 Tbsp ground flaxseeds
1 c Earth Balance vegan margarine
1 tsp salt
1 Tbsp sugar
3 Tbsp ice water

In a food processor, combine flour, almond, salt and sugar until almond pieces are almost completely ground.  Add earth balance and pulse until almost combined.  Add water and pulse until just blended.  If need be, add a bit more water until texture is pliable and dough-like.  Divide in two, gather into a ball and press into a disc.  Roll out to 1/4 inch thick on a lightly rice floured surface and fit into an 8" pie pan.  You don't have to refrigerate until ready to use.  In fact, I like using it right away.

Love you, mean it

Emily

photo via what's cookin

Everybody Eats

I love pictures of people eating.  I think it started with this photo series my gay boyfriend Michael Stipe took of his famous friends eating.  ~sigh*  I tried to find the one he took of Stephen Dorff (when he was still hot in the 90s) eating a hotdog.  Unforch it was not to be.  Instead I'm bringing you tidings of joy (in photo form) from another site called Celebrities Eating.  It's pretty self explanatory.

 Andrew WK

 Drew Barrymore

 Kirsten Dunst

 Katy Perry

 Tina Fey

 Luke Wilson

 Maggie Gyllenhaal

 Mary-Kate Olsen

This last one is from another site called No Good For Me - but I had to include it because of my mad undying love for Michael Showalter.

Love you, mean it

Emily

Cornfed

I get stuck in a food rut sometimes.  I tend towards the same items whenever I browse the aisles of the market: avocado, kale, walnuts, some sort of grain... And though I love those items and could eat them all the time, I long for something new.  Sometimes the answer is so obvious you hit yourself in the head and say "duh!!"  Last night I had a deliciously simple meal consisting of cornbread, maple baked beans and sauteed greens.  Can you say yumm?

Cornbread often is teaming with wheat flour (a three to one ratio usually).  BUT I found a recipe that requires just corn meal - hope you enjoy!

Cornbread

2 c corn meal (medium ground)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 3/4 c milk sub (I used soy)
1 tbsp white or apple cider vinegar
2 tbsp vegenaise
1/8 - 1/4 tsp cayenne pepper

Preheat oven to 450˚ F and oil a 9x9 baking dish.  Measure out the milk sub and pour the vinegar in it and set aside to curdle.  Sift together corn meal, salt, cayenne and baking soda & powder.  Stir in curdled milk sub and vegenaise.  Pour batter into baking dish and heat for 35 minutes or until deep golden brown.

I served this with regular ol' baked beans (which I sauteed in 1 tbsp of maple syrup, a pinch of salt and about a quarter of an onion diced) and rainbow chard (steamed with a little olive oil and bragg's liquid aminos).

Lemme know what you think!

Love you, mean it

Emily

photos by Emma Hardy, plantware

Gluten Free Tropical Pancakes

Our recent experiment in vegan gluten freedom has taught me an important lesson:  I don't want to eat gluten as much as I used to.  No, I don't have a major allergy and no, I'm not trying to get all trend-diet preachy on you either.  I just plain feel good and that's all there is to it really.  So that being said, I've been experimenting with the wonderful world of alt flours.  There are literally billions to choose from (well, maybe not billions).  AND it makes you feel a little more like an evil scientist while baking - which is pretty awesome.

Note: soy flour is gross.  Second Note: no gluten free baking batter tastes good until baked.  Word.

During my month of vegan gluten freeness I also learned that I miss gluten most in the morning.  A slice of toast with peanut butter, a crumbly blueberry muffin and my god, pancakes.  So I decided to take matters into my own hands and invent (i.e. combine-recipes-and-experiment) a pancake recipe that is damn good...

Gluten Free Tropical Pancakes:

1/4 c coconut flour
1/3 c brown rice flour
1/3 c quinoa flour
3 tbsp cornstarch
1 tbsp ground flax seeds
2/3 c fine ground corn meal

1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c coconut milk
3/4 c water
1 c chopped apple bits (roughly one apple)
1/2 tsp cinnamon
1/2 c dried coconut shreds

1/2 c crushed macadamia nuts (optional)

In a medium bowl mix together flours, flax seeds, corn (starch and meal), baking (powder and soda), salt and cinnamon.  Mix in coconut milk and water until just mixed.  Fold in apples.  Portion out 1/2 c batter onto a slightly oiled pan (I effing love spray oils) and sprinkle a pinch of coconut flakes onto the top.  Let the cake sit on medium heat until the center starts to bubble and the sides start to solidify - then flip!  Cook until golden brown and repeat process until batter is gone.  Garnish with crushed macadamia nuts (and earth balance and syrup of course).

Mmmmm...

Note: Make only enough cakes that you can garble down - these do not keep well!  Though the batter saves excellently.


Love you, mean it

Emily



photos via sapna magazine and simply in season.
recipes modified from Vegan Cookies Invade Your Cookie Jar and The Garden of Vegan and a dash of mad scientist-ness.

Crisps Have Tons of Fat

Ya have to be able to make fun of yourself <3

Love you, mean it

Em

Why?

Why don't people make awesome music like Heart anymore?



It's true. The last day of our VEGAN GLUTEN FREE month. I have to say - it was relatively easy. I don't know that I'll go back to eating as much gluten quite honestly. I feel good. And I think my butt's gotten smaller ;-)

Love you, mean it

Emily

Fashion Brownies

So in efforts to provide less clutter on the interweb with useless blog entries, I've decided to combine today's memo into one food and fashion extravaganza (slash plain ol' blog entry)!  Peppering a recipe with my favorites from fashion week thus far:

Fashion week (as you know) started Thursday because like you and I - Fashion knows that Monday's suck and clearly should not be the beginning of the week.  In celebration of this blessed event I've decided to bake some brownies.  Cause nothin' says fashion week like mowing down a whole plate of adorable gluten free / vegan brownies.  I know right?!

organic by john patrick f/w 2011

Mini Cupcake Brownies

1/2 c canola oil
3/4 c + 2 tbsp garbanzo bean flour
1/4 c potato starch
2 tbsp arrowroot
1 c sugar (or 10 tbsp + 2 tsp agave nectar)
2 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 tsp salt
1/2 c unsweetened cocoa powder
1/2 c unsweetened apple sauce
2 tbsp vanilla extract
1/2 c brewed coffee or hot water
2 c vegan / gluten-free chocolate chips (such as Tropical Source)

cynthia rowley f/w 2011

Preheat oven to 325˚ F.  Mini-cup up 3 dozen mini-muffin cups (say that 3 times fast - yeah, it wasn't hard for me either).

nicole miller f/w 2011

In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt and cocoa powder.  In a large bowl mix together apple sauce, canola oil and vanilla.

Slowly add flour mixture, stirring to combine.  Stir in coffee or water until it forms a batter.  Fold in chocolate chips.

doo.ri f/w 2011

Place 1 tbsp batter into each prepped muffin cup.  Place in oven for 12 - 15 minutes or until toothpick comes out clean.  Let cool on wire rack.  Tune into Style.com or the Cut and go at those muffins like you're LL in front of the paparazzi.

jason wu f/w 2011

Love you, mean it

Emily


all photos courtesy of the Cut and Style.com

Have a Heart

Day 7:

One week into our experimental month of gluten free / veganism.  Today I had oatmeal for breakfast (controversial for people with actual wheat allergies) with maple syrup and black berries.  Took a really long walk after that (plus flats with no arch support = bandades) with the help of a soy latte.  Ate sushi for lunch from Manpuku and very narrowly escaped eating tempora (opps!).  Got some AHhh - wait for it - mazing jeans at Slash (it's about time someone realized girls with big bottoms often have tiny waists).  Annnnd stopped into Nabolom for a banana-walnut-chocolate muffin - yumm!  Rounding that out with some homemade pizza for dinner makes a pretty kick ass day.

AND because it's monday:



Sleigh Bells is playing at the Independant May 30th and 31st.


Love you, mean it

Emily

all photos celebration anniversary gym © 2011

Thank god its Sunday?

What a week.

Internships in full swing, jobs to juggle, Vegan/Gluten free diet galore, Design Conference to boot, and Money to Burn?


So far so good on the Vegan/GF front. I've had a few slip ups (why I ordered a spicy tuna roll, I cannot explain) but mostly, the transition has been smooth. I very much enjoyed shopping for the week, and even saving some money by being so cautious about not getting hungry and/or not having food with me.

Buckwheat for breakfast has been saving my life!! Its got tons of protein and some fiber to get things moving. Yeah. I said it.

Hummus is also a life saver, but I think we already knew that.

Food being extremely yummy (or salty for lazy people) is beyond important when it comes to being vegan. I was always told this fact, but it has become very clear in the last week. Planning ahead is all but even more important.

Recipes that I'm looking forward to:

From Gluten Free Girl:
Pizza Dough (plus a how to make it)
Emerald City Salad

From Smitten Kitchen:

Mushroom Soup (I'm going to make it with lentils... I hope it works!)

 Love you, mean it.

barton

Oh goodness. I'm very excited about the next month or so for various reasons like trips to bodies water (which apparently I need this year), a change in diet, a new organizational tool, concerts and this album:


More on trips and diets soon.

love you, mean it.

barton

Thank You

We are thankful for you dear reader <3

Happy Thanksgiving!

Don't eat so much tofurkey/gluten free pumpkin tart
that you puke, mean it

Emily Barton

Figs (or Plums) on a Plate

I have been thinking about some of the amazing food experiences I have had in the last few weeks.

On top of diving into the restaurant industry, within which I get to experience preparation to plate to service of food, I have been lucky enough to dine in a few choice restaurants.

These restaurants, although all different in aesthetic and general food theme, have something in common: The emphasis on local, fresh, in-season ingredients. As awareness of the impact of our sustenance come into focus these restaurants follow suit. Lucky for us, these goals are good for our overall sustainability, make our food nutritionally superior and the ingredients themselves even more excellent.

"Fuckin' every restaurant in San Francisco is just serving figs on a plate. Do something with your food." - david change, 2009

Oh, Mr. Change. You may be right. But how grateful I am to walk into a restaurant and know that the simple, well prepared and seasonal food is not covered in batter and if it is can be slightly changed so I'm not sick the next day.

I often think about the importance of eating "real food." The Gluten Free and Vegan industries are filled with processed foods. It seems counter intuitive that these diets, meant to be for those who are taking their eating to the most simple and essential life sustaining elements, are bombarded by an industry trying and replace those products left behind. My gluten free bread will never taste exactly like the bread I ate through my late teens.  But sometimes I just want a cookie and I thank my lucky stars for the companies that have made my cookie eating experiences exceptional. A delicate balance.

But really, this is a conversation about food. We eat to sustain, enjoy company, bond with our friends, take care people and feel good. I think of real food as ingredients that make me feel good as I'm eating them and then as I am digesting. So what if they are simply figs on a plate? The figs are in season and they taste better than any concoction I could come up with. Those that are nutritious because they are built that way always make me appreciate nature. Like oranges when they are in season (vitamin C, folks!) and the process of transitioning your body from winter into spring with our leafy greens.


Why do you eat the way you do? Tell me more.

love you, mean it.

barton

So. Freakin. Excited.

I cannot wait for this book to come out. This post and video brought tears to my eyes.

I'm so looking forward to diving in and learning more not just about gluten free cooking, but general cooking techniques. Gluten Free Girl and The Chef pride themselves on not just good food, but good food education.

Enjoy:

Gluten-Free Girl and The Chef from Daniel Ahern on Vimeo.

love you, mean it.

barton

Here. Take my card.

Food was on the top of my list in terms of nerves before I left for my European adventure. Although most countries I was going to explore were English speaking, the daunting feeling of having to explain my gluten allergies for every single meal of the trip was in the forefront.

What did I do? I turned to the interbot. The interwebz. The World Wide Web. Mostly I turned to the lovely and ever-so-helpful blogosphere. My initial research immediately showed me that I should be skipping all other countries and heading straight to Italy where the rate of celiac diagnosis grows exponentially every year. Woops. But since I was not heading in that direction, I turned to gluten free girl, celiac.com, and what really saved me what David Lebovitz and his gluten-free eating and dining in paris. One of the most common suggestions was the download dining cards via CeliacTravel.com What a relief. With nods and exclamations in french, I was never poisoned and always treated well.

Research says that gluten intolerance/allergies are looking like a combination of genetics and overexposure to gluten. I am part of those statistics as I am not the only person quite sensitive to food and gluten especially in my family. I have others close to my heart who not only suffer from sever allergies, but also choose to eat ethically and responsibly as they see fit. I do believe that the ability to communicate with a kitchen at a restaurant is a of utmost importance to ones comfort at the time and for days after the meal. When everyone is on the same page, and all information is communicated clearly, its smooth sailing.

Research ensued about how to communicate with the my allergies and their severity when it came to being here in the states too. I came across Triumph Dining. Triumph dining is a company dedicated to making sure that those with Gluten Allergies are catered to in terms of eating out, buying groceries and even cooking!

Working in a restaurant has also provided me the insight about how hectic a restaurant can be, but how capable they are to take care of special circumstances. Calling ahead is always helpful, being clear but not overbearing is important, and a double check when the food is put on the table never hurts.

Wouldn't it be great to have Vegan cards too??

love you, mean it.

barton

Vegan Tortilla Soup

I'm a big fan of the McDougall's tortilla soup when I'm in a major hurry but I'd never made any of my own until last night... It's sometimes nice to make hot food when it's really hot outside - it actually makes your body feel cooler. Try this meal with a corn chip & avocado garnish and a room temperature glass of water on a hot day. You'll feel awesome - promise!

3 corn tortillas, torn or cut into pieces
32 oz. vegetable broth
2 medium carrots chopped
1 celery stalk chopped (I actually didn't use this because my boyfriend is "allergic")
2 ears of sweet corn, or 1 16 oz. can corn
1/2 small head green cabbage, cut into pieces
8 oz. tomato sauce
1 tsp chili powder
4 scallions chopped
1 poblano pepper chopped
1/3 cup cilantro leaves (also didn't use these for the same reason)
1/2 lime juiced
1/2 avocado to garnish
1 16 oz. can black beans
olive oil
salt & pepper to taste
corn chips to garnish

Sauté scallions & pepper in a pan with some olive oil until slightly browned. Combine in a pot with broth, carrots, celery, cabbage and bring liquid to a boil. Once boiling turn pot down to simmer and cover lid to keep liquid from evaporating. Simmer for 20-30 minutes. Then add lime juice, tomato sauce, chili powder, beans (optional) and corn and cover. Cook for another 10-20 minutes. Salt and pepper to taste and garnish accordingly!

Enjoy!

Love you, mean it

Emily

P.S. recipe modified from Fat Free Vegan. All photos by Celebration Anniversary Gym © 2010.

As American as...

Apple Pie!

I found this gluten free/vegan apple crumble pie (say that 3 times fast) recipe a short piece ago and have been dying to try it out. I haven't yet but couldn't resist the day appropriate posting. The recipe is as follows:

1 recipe vegan/g-free pie crust*
6 apples, peeled and cut into slices (tart apples are best but any will do)
2 tsp cinnamon
2 Tbsp sugar
1 vanilla bean (or 1 tsp vanilla)
2/3 c rice flour (or rice flour mix)
2/3 c chopped pecans (umm, yum!)
2/3 c brown sugar
a big pinch of salt
4 T Earth Balance, melted

Preheat oven to 350. Combine apple slices, 1 tsp cinnamon, 2 Tbsp sugar, and scrapings from vanilla bean (or 1 tsp vanilla) in a bowl, then set aside. Roll pie crust out and place in your pie plate. Combine rice flour, pecans, brown sugar, salt and remaining 1 tsp of cinnamon in a bowl. Pour over melted Earth Balance and stir until everything is fairly combined and clumpy. Spread apples over pie crust in pan, and sprinkle crumble topping over. Bake 30-40 minutes until crust edges are lightly browned, apples are softened, and topping is golden. Serve hot with ice cream, or cold for breakfast ;)

*Pie Crust*
1 c plus 2 Tbsp rice flour mix
1 tsp xanthan gum
a pinch of salt
1 T sugar
1 stick Earth Balance (1/2 c), sliced and frozen for about 20 mins
1/4 c cold seltzer water
2 tsp apple cider vinegar

In the bowl of your food processor, mix the flour, xanthan gum, and salt and sugar. Add the butter and pulse, until crumbly. Mix together the seltzer and vinegar, and pour in by tablespoons, until dough comes together. If you use all the liquid, and the dough feels too sticky, just dump it into a bowl, add about another tablespoon of flour mix, and work it into the dough until its smooth. Divide the dough in half, flatten on floured (with rice flour or sweet rice flour) pieces of wax paper into two disks, sprinkle with more flour, fold up and stick in the freezer while you prepare your fillings.

Enjoy your BBQ today and stay safe!

Love you, mean it

Emily



P.S. crust recipe from Hey, That Tastes Good. Pic and filling recipe from Wellsphere (which was a post based on a recipe from the Joy of Cooking.

Spice up your life

love you, mean it

emily

herb/spice jars purchased from anthropologie

Stafford Inn, Mendocino, CA

[view from our room]

This past weekend was my boyfriend and I's five year anniversary, so we wanted to do something a little bit special. Not having the money to fly to Hawaii for only a few days, we needed someplace close. A co-worker of ours told us about a little "inn by the sea" in Mendocino. Mendocino is about 3 hours north of here [Oakland] on the coast. You could take highway 1 all the way up if you wanted (not for our carsick compadres) but we took the 101 to highway 128. It was a really beautiful drive with lots of teeny towns and family-owned wineries.

[beach next to the inn]

We stayed at the Stafford Inn. The Stafford Inn is a "four diamond eco-lodge overlooking the Mendocino coast." I have no clue what a diamond rating is - but four sounds impressive. And it was. Each room has a working fireplace and view of the ocean. When we arrived, there was an adorable note from the owners and vegan candies (they next day they brought vegan cookies ;). The inn has an indoor pool that is inside of a greenhouse. There are free yoga and taijiquan classes almost everyday. You can purchase a facial, massage or acupuncture. AND they offer complimentary bicycles during your stay (or you can rent a canoe).

[view of our room]

Overnight guests also get to enjoy free vegetarian breakfasts in the morning. Though their restaurant is almost completely vegan (with TONS of gluten free options) they do offer eggs and cheese with some of their breakfast items.

They are concerned with "sustainability, the community and 'conscious' tourism." They compost all the food scraps into their acres of gardens. They use energy conservation techniques for their lighting, laundry and heating. They use bio-diesel trucks and all green cleaning supplies. AND the whole place is pet friendly (even to kitties!). Need I say more?

[llamas that live on the premises]

This place is wonderful and I highly recommend it even if you aren't vegan. I certainly am going back as soon as I can <3

love you, mean it

Emily

Sick Face

I'm sure this happens to everyone but I'm in the sniffling, sneezing, self-indignant phase where it could only happen to me. So I impart you dear friends to indulge me for just a little bit. Getting sick just before your last week of school SUCKS. I blame my boyfriend (who has not been taking his vitamins) who came home a few days ago from work hacking his lungs up. Low and behold, despite my best efforts I woke up yesterday with the same signs of plague (sorry for the plague statement - I've been watching Deadwood).

One of the last times I was sick Barton came over and made me some wonderful tea which you should all know about (if you don't already). I think this is one part my recipe, one part hers, two parts awesome friend love:

Honey, Lemon, Ginger Tea

• 3 lemons juiced (or 4-5 limes)(I used 2 lemons and one really big lime)
• 3 tbsp grated FRESH ginger
• 2-3 tbsp honey (preferably from your local farmers market - local honey is the best at fighting the world's evils)

• 5 cups water

Basically you just juice your lemons (or limes) being sure to grab a bit of pulp too. Grate your ginger. Throw this into a large pot and pour water over it. Bring to a boil and stir in the honey. Slow boil to a simmer and cover. Stir occasionally for 1/2 hour and serve. You can either drink this straight or dilute.

For all you haters out there who are getting huffy: "Ooooh I thought she said she was veeeegan? What's all this talk about honeeey??" Honey, though cruel to bees, is really good for you. Think about it this way: if you only eat organic, wind-pollinated plants, don't you think insects are still killed in the harvest of those crops? I eat honey, it's my choice. Take a moment and decide for yourself.

Love you, mean it

Emily

Turkey Alternative Part II: Spaghetti! SQUASH! Spaghetti!

So I bet you thought I would post this before thanksgiving? Yeah, I did too. I bet you were all glued to your computers, refreshing our site every few minutes. Waiting with baited breath for this post... Yes, sometimes I kid myself.

Any-whoozles. For those of you sick of eating tofurky/turkey/? leftovers already here is an über simple recipe I picked up from my sister.

Spaghetti! SQUASH! Spaghetti!

Simple Sauce:

• 1 28oz. can of crushed tomatoes with basil

• 2 large carrots chopped (yes, I put carrots in my tomato sauce)

• 1/2 onion chopped

• garlic (optional and to taste)(I use 2 tbsp fresh grated GINGER instead - soooOooo delicious!)

• 6 or so mushrooms chopped

• Olive oil

• 1 tbsp sugar (or sweetener of choice)

• 1 tbsp chopped fresh/or not oregano

• splash of red wine (optional)

• 1 head of broccoli chopped into bite-size bits

• salt and pepper to taste

"Noodles"

• 1 lrg spaghetti squash

• salt and pepper to taste

"Noodles" Directions:

Slice your spaghetti squash in half (length-wise). Scoop all the guts out. Cover gutted squash with water in a large pot. Boil until the squash is super well done (stick a fork easily in it). Drain water. Run a fork length wise down your squash (see photo below). Those are your "noodles." I left mine in the squash for a nice visual bowl - but you don't have to. Scrape all your "noodles" out. Salt and pepper to taste. Pour sauce over and enjoy! One large squash will probably feed four people.

Simple Sauce Directions:

Heat a bit of olive oil in a frying pan (like 2 tbsp?) for a minute. Throw in onions & garlic (or ginger). Brown slightly. Then toss in the mushrooms and carrots. Cook until mushrooms are darker and shrink slightly (dis means dey cooked). Pour in tomatoes, oregano, red wine and sugar. Stir together and cook until the sauce starts to thicken (~10-15 minutes). Throw your broccoli on top and cover (for just a few minutes) until broccoli is dark green. Stir together and add salt and pepper (to taste). Voilá!

(combine with crusty bread from Turkey Alt Part I for extra awesome)

I hope you enjoy this! I know I certainly did. And the best part is (accept for the bread) this is vegan and gluten-free!

Love you, mean it

Emily