This past weekend we celebrated Easter. For me, as a non religious person, it’s just another food holiday, which are my favorite! I love making new and special meals to share with family. After a backyard Plastic Easter Egg Hunt for the kids I got to work in the kitchen preparing 2 dishes to bring to my Mother In Laws house.
First up was a Gluten Free/Soy Free/Nut Free-Vegan Carrot Cake. We have some allergies in our family (!) and as the only vegan in the family I wanted to make sure we had a dessert that everyone could eat. I’ve never made a full size Gluten Free cake before so I was a little nervous at how it would come out. As is my nature I tend to not test new recipes out before hand for holidays or events. Its a terrible habit but one that I’ve been able to get away with and managed to get away with again…phew! The cake was a huge success! It was full of hand shredded carrots and a ton of spices. The spiciness of the cake was everyone’s favorite part of it. It was loaded with cinnamon, ginger, cloves and nutmeg.
To decorate the cake I made a peachy pink vegan buttercream that I spread out as smooth as possible and piped some little decorations around the edge of the cake. I found some unsweetened coconut in my baking cabinet and sprinkled that on top.
Just before serving the cake my daughter and I added some handmade decorations that she made for the cake earlier in the day to make it more festive. It was adorable. I highly recommend letting your kids help decorate a cake with some of their drawings taped to long wooden skewers.
My husbands Aunt declared that this cake will be her new birthday cake. She loved it that much and I will be happy to make it for her again.
Seitan and Mushroom Roulade
For the vegetarian main entree I made a Seitan and Mushroom Roulade. I only had half a plan for this part of the meal. I know I was going to saute onions, seitan, carrots, mushrooms, garlic and spices and then deglaze the pan with tamari and red wine and then do something with filo dough. First I was going to make individual “cigars”. Then I was going to make individual wrapped pockets. In the end I didn’t have time for anything “individual” and a roulade was just to thing to speed things up! I saved some of the seitan simmering broth and we used that as a jus sauce. It was a nice a festive main entree.
On my plate next to the roulade were Thyme Infused Spring Vegetables and Asian Sauteed Asparagus, both made by my mother. I didn’t eat a lot because I was saving room for the cake! Which we served with Trader Joe’s Soy Vanilla Ice Cream. It was the perfect Holiday Meal.
Chocolate Chip Pancakes/Kale and Tomato Tofu Scramble
Why is it so much easier making breakfast for dinner then making breakfast for breakfast? Time I suppose has a lot to do with it. I don’t wake up well in the morning and when my kids wake up they want to eat immediately. Same with my husband. That’s probably why we eat bagels most mornings. I wouldn’t mind eating what I made for dinner last night most mornings though! The kids and I thoroughly enjoyed those pancakes. I alone enjoyed the tofu scramble. The idea was to have the kids eat it also but I grabbed the spicy/smokey paprika instead of the more mellow paprika by mistake. Too spicy for the kids little palates I’m afraid. Perfect for mine though. I ate the leftover scramble for second dinner while watching Netflix. (If you haven’t seen Safety Not Guaranteed yet I highly recommend it!)
The pancakes are gluten free and came from a box. They are our favorite. The scramble is just your basic scramble with a spice mixture of: cumin, thyme, paprika and red pepper flake along with some nooch. You’ll notice the tofu is cubed. I follow that party line when it comes to scrambles. I’ll smoosh some of it up but NO..I like the cubed scramble!
It will be worth throwing this together one weekend morning instead of eating our daily bagels.
Gluten Free Chocolate Chip Cookies from the Babycakes cookbook
Or also known as my new favorite chocolate chip cookie ever! I made these awhile ago and am just getting around to writing about them. I have to say that I had my doubts about a gluten free anything being good so I was pleasantly surprised with the taste of these cookies. They were perfect. Well perfect after I tweaked the recipe.
You see the first batch came out flat. Very flat. I’m a fan of the flat and crunchy cookie. No soft batch for me. These just went a little bit too far in the flat and crunchy category so I added extra Bobs Red Mill All Purpose Gluten Free Flour to the rest of the mix and got the perfect cookie. Not soft but a bit crunchy and they didn’t need to be broken apart when I took them off the pan.
Here is the first and second batch side by side for comparison. They were so wonderful and delicious and filled with ground flax seeds which I think is the real winning ingredient in this recipe and is what gave them that extra special taste. This recipe will for sure be the one I go to whenever I need a chocolate chip cookie fix.
Raspberry Scones from the Babycakes cookbook
I don’t have much to say about these except they were simple to make and delicious to eat.
I have become a gluten free baking addict because of these two recipes and will be doing a lot more of this type of baking in the near future because we all know I get more then enough gluten in my diet with all the seitan I eat. Its nice to give your belly a gluten rest now and again!