Vegan Gluten-Free Raspberry Brownies


To me, baking has always been a science. Change a few key ingredients or “variables” and achieve and completely different result. Attending culinary school to learn traditional baking techniques helped me to learn the science of baking. Knowing the traditional science to baking helped me to change around those “variables” to make tasty vegan or gluten free versions of my favorite foods.

My new roommate is allergic to dairy, eggs and gluten, so baking something for everyone has been a challenge. I am proud to announce my first vegan and gluten free recipe that I feel can rival any traditional recipe out there.

Vegan Gluten Free Raspberry Brownies.

-2oz unsweetened chocolate, chopped

-1/2 cup brown sugar or sucanat
-1/2 cup unsweetened applesauce
-2 teaspoons pure vanilla extract
-1/2 teaspoon almond extract

-1/4 cup teff flour
-1/2 cup rice flour
-3/4 cup unsweetened cocoa powder
-1/4 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt

-1 1/2 cup frozen raspberries mixed with 1/4 lukewarm water

Preheat oven to 300 F. Line an 8 inch pan with parchment paper and lightly mist with non-stick cooking spray.

Melt the chocolate in either a double boiler or the microwave. Set aside.

In a large mixing bowl, vigorously mix together the sweetener and apple sauce. Stir in the extracts and the melted chocolate.

Sift in the flour, cocoa powder, baking powder, baking soda and salt. Mix very well until a stiff dough forms. Fold in the raspberries mixed with the water. Spread the mixture into the prepared pan. It will be very thick, you’ll probably need to use your hands to evenly spread the batter.

*For a fun twist, sprinkle with shredded unsweetened coconut or a handful of walnuts.


UNSTOPPABLE Vegan Mac n’ Cheese


Mac and cheese is enjoyed all over the world, long before Krap, I mean, Kraft, got their paws on it. Its popularity in the United States has been attributed to Thomas Jefferson serving it at a White House dinner in 1802, although a spontaneous and diffuse appearance of the dish is more likely. It has been popular in the United Kingdom since the Victorian era. Here is my take on a soul food version of the popular dish. It’s also a nice way to sneak in veggies to unsuspecting children, or in my case, my dad.

  • 14 ounces macaroni noodles (feel free to substitute brown rice pasta for a gluten free version)
  • 4 cups water
  • 1 tablespoon turmeric (this is a natural way to turn it yellow)
  • 1 cup soymilk (or any other milk substitute)
  • 8 ounces tofu
  • 1/2 cup tahini
  • 6 tablespoons nutritional yeast
  • 2 tablespoons dijon mustard
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon garlic paste
  • 2 tablespoons margarine (I like Earth Balance Soy-Free)
  • 2 heads broccoli, chopped
  • 1/2 cup frozen peas
  • 1/4 cup grate-nuts cereal (optional for a crispy crust, also try subing bread crumbs)

Boil the water and add the noodles once the water has begun to boil. Turn of the flame and continue to cook for about 5 minutes until Aldente. Strain and wash lightly with cool water to stop the cooking process.

Mix the tofu and the soymilk in a blender or food processor until smooth. Transfer the mixture to a mixing bowl and add the tahini, tumeric, mustard, red pepper, garlic paste, and nutritional yeast. Fold the mixture with a spatula or large spoon until well blended.

Place broccoli, noodles and peas in a large skillet or casserole dish and mix well with your hands.  Pour the cheese sauce over the noodles and mix well, making sure not to miss the corners.  Top with tabs of margarine and sprinkle with grate nuts or bread crumbs. Bake at 350 for 25 minutes.

Vegan Stuffed Cabbage


Stuffed Cabbage

1/2 cups sweet beat meat or ground meat replacement.

2 cups cooked wild rice
1 cup diced onion
4 cloves garlic, thinly sliced
apple cider
one small head cabbage

Tomato sauce

In apple cider, saute onion and garlic until onion is soft. Add
rice, raisins and some more cider. Heat gently for a few minutes
to let flavors meld.
Take cabbage and core and plunge into hot water for a few (5?)
minutes to loosen leaves. Peel off a dozen or so leaves.
Put a layer of sauce in the bottom of the pan. Roll the cabbage
leaves around the rice mixture by putting a tablespoon or so of
the mixture i the middle of the cabbage leaf, fold up the sides
and roll. Put the rolled cabbage on the sauce; layer as needed by
putting sauce on top of the cabbage, adding more rolls, end with
sauce. Cover and bake 30 minutes in a 350 degree oven.

Bitchin’ Vegan Mac and Cheese-Soy Free and Gluten Free


Mac and Cheese has always been a comfort food of mine. It reminds me of eagerly waiting in line at the school cafeteria,  looking to snag the corner piece with the chewy layer of burnt crust. One of the toughest things to recreate is both the creamy texture and the distinctive taste of cheese. Thankfully, nutritional yeast helps with the flavor in the recipe, and it can be found at many health food stores. The raw cashews are what create the creamy texture, and can also be found in many health food stores. However, raw macadamias or raw brazil nuts can be used in a pinch. The pimentos can be kicked to the side if you can not find them, or replaced with red bell pepper, as they mostly add color.

Cheesy Sauce
1/3 cup raw cashews

1  cup cold water
4 Tbsp. pimientos

1/2 cup rice milk

2 tablespoons tapioca starch or cornstarch in a pinch

2 tablespoons nutritional yeast flakes
1 – 2 tablespoons lemon juice
1/2 teaspoon salt

Rinse cashews in a strainer using hot water. Drain and place in blender. Add remaining ingredients and blend until very smooth. Place mixture into saucepan and cook over medium heat, stirring constantly, until thick. Remove from heat. Add to gluten free pasta, or whole wheat pasta if you are not concerned about the gluten. Feel free to also toss in broccolli florets for added nutrition and color.

Oops!Lemon Meringue Drops in Raspberry Sauce.


This recipe is truly a mistake that worked. I have been trying to come up with a SF GF Vegan cassata cake recipe and was making all sorts of crazy substitutions, along with trying multitask by cooking and cleaning my loft. I forgot about the batter whipping in the mixer for about 10 minutes to find a heavenly soft whip greeting me from inside the mixing bowl. I baked this fluffy concoction to find that it had a chewy, pillowy texture, similar to that of mochi. While bringing my mistaken meringue over a friend’s house we discovered that it was best served with a sauce, rather than a frosting. ENJOY!

1 1/3 cups unbleached cane sugar
1/2 cup Earth Balance soy free or  non-hydrogenated vegan margarine
3 cups all purpose gluten free flour (I like 365 brand)
1 Teaspoon baking powder
3/4 t. salt
2 cups vanilla  rice milk, or other non-dairy milk of choice
1 T. lemon extract

Lightly oil a  pan and set aside. Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and Spectrum Spread, and cream together until light and fluffy. In another bowl, sift together the flour, baking powder and salt. Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition. Add the vanilla and almond extract and beat the mixture an additional 10 minutes at a medium high speed. Either spoon a tablespoon of batter onto a baking sheet or muffin pan, or use a pastry bag with a decorative tip (I like the jagged edge kind) to make small swirls. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean.

Raspberry sauce:

1 cup Raspberry or other fruit jam

2 Tablespoons maple syrup

3 tablespoons rice milk

Combine the ingredients in a small saucepan over low heat until a saucy. Pour over mini-meringues and serve.

Cashew and Date Creme Frosting


This frosting actually holds it’s shape well enough to design with it.


2/3 cup coconut oil

2 tablespoons xanthan gum

1/3 cup powdered sugar

1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract

Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can’t find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.

Gluten Free Vegan Pumpkin Waffles


These were my culinary challenge for the “breakfast for dinner” themed supper club. The topic was so broad I found it hard to think of something that was creative enough, and within the challenge of cooking allergy free. I combined these with a dollop of Apple and Goat Cheese stuffing.

A Waffle iron, mixing bowls, a whisk or a strong fork

2 1/2 cups all purpose gluten-free flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons coconut yogurt or rice yogurt
2 cups rice milk (I like vanilla!)
1 small pumpkin cooked and pureed
1/3 cup oil
2 teaspoons vanilla or Kahlua

Sift together dry ingredients. In a separate bowl, vigorously whisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions.