Spaghetti

Jun 21, 2017

Recipe: Easy-Peasy Veggie Spring Rolls!



Image of gluten-free vegan spring rolls with crisp veggies and tofu

Easy Peasy Veggie Spring Rolls
I made these spring rolls on TV yesterday, and after the segment the crew couldn't get enough of them! They are are really fun to customize, and make a delicious weeknight meal. These are best served when freshly made, but feel free to fill the rolls with whatever you like. If you want to watch me make the spring rolls, click here on the link.
Serves 4

✿ Fresh mint, Thai basil, and or cilantro leaves 
✿ Sautéed or baked tofu, cut into strips (see recipe below)
✿ About 2 cups cooked and cooled rice, optional

✿ Veggies of choice:
✿ Shredded red cabbage
✿ Baby lettuce or spinach mix
✿ Organic baby spinach 
✿ Spiralized, raw veggies such as daikon radish, zucchini or carrots
✿ Fresh fruit, such as fresh pineapple slices, cut into 4 to 5-inch strips, mango, and Mandarin     oranges
✿ Avocado, pitted and sliced
✿ Seedless cucumber, peeled and cut into matchsticks 
✿ 1 jalapeno pepper or Thai pepper, thinly sliced, optional 

Working one at a time, place your dried rice paper wrapper under hot water for several seconds until wet. It should still feel stiff and not soft. Place the dampened wrapper on a silicone-baking mat. On the bottom quarter of the wrapper, place a strip of your veggies of choice, a few mint leaves, a few slices of tofu and about 2 to 3 tablespoons of cooked rice. Gently fold the wrapper over once, tucking in the edges, and continue tightly rolling until the seam is sealed. Place the rolls seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat with the remaining rolls.

Serve the rolls with a dipping sauce and serve. You can easily double or triple this recipe. The spring rolls don’t keep very well

Notes:
To make the sautéed tofu, cut extra firm tofu into strips the size of French fries, and sauté in a lightly greased cast iron or non-stick skillet over medium heat. Cook the tofu, turning the strips as necessary until the tofu is golden brown. Splash with a little tamari and cook another minute or two until the tofu is lightly caramelized. Taste the tofu and if it needs more flavor, squirt it with a little more tamari. Remove from the heat and cool. Alternately you airfry the tofu: toss tofu with a few splashes of GF tamari or soy sauce, sprinkle with a spoonful of nutritional yeast flakes and a sprinkle of granulated garlic, lightly mist with oil and airfry at 400°F for 8 minutes.

To make a dipping sauce, I like to combine reduced-sodium tamari with a splash of rice vinegar and a little Sriracha. Alternately, you can serve the rolls with your favorite peanut or dipping sauce.

I used a Veggie Bullet for easily spiralizing, slicing and shredding the veggies.

xo Julie

Disclosure:  This post contains a couple affiliate links. If you click on a link and buy something from Amazon, we'll receive a really teeny-tiny compensation, which will help support our site and developing more content and recipes for you. Thank you for your support!



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Jun 20, 2017

Recipe: Creamy Rice Pudding With Fresh Summer Fruit



Creamy vegan gluten-free almond rice pudding with fresh cherries

Creamy Rice Pudding With Fresh Summer Fruit
Just like grandma used to make, but so much better! Feel free to use whatever fresh summer fruit you want to top the pudding with (like fresh cherries, berries, or sliced apricots or peaches). This recipe, like always, is gluten-free + vegan.

✿ 2 cups water
✿ 1 cup medium grain Cal Rose rice
✿ 1-1/2 to 2 cups soy or almond milk), or more as needed
✿ 1/2 cup granulated sugar
✿ 1/2 teaspoon pure almond or vanilla extract
✿ 1/2 cup fresh cherries cherries, apricots, peaches or raspberries
✿ Coconut whipped cream (such as CocoWhip)

In a large saucepan over medium heat, combine water and rice, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes. Remove the cover.

Add 1 cup of the milk and the sugar to the cooked rice, stirring until combined. Return the saucepan to stove. Cook over medium heat, stirring often, until it starts getting thick. Continue adding more of the milk, stirring as needed, as the pudding cooks and thickens. Cook for about 15 minutes, or until the pudding is very thick and creamy. If the pudding is too thick, stir in a little more milk as need to thin slightly, and remove the saucepan from the heat. Stir in the almond extract. Let the pudding cool a bit and scoop into serving dishes, top with fresh fruit and a dollop of CocoWhip.

xo
Julie

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Jun 19, 2017

Recipe: Spicy Celery Ranch!

Here's how I make my favorite ranch. You can switch up the flavors however you want with the fresh herbs, or if you don't want it spicy, simply leave out the jalapeño and add a little more citrus.

This dressing is great on salads and bowls, and of course for dipping Baked Buffalo Cauliflower

vegan, glutenfree, recipes, ranch, vegan ranch, vegan recipe
Spicy Celery Ranch
Makes about 1/2 cup
If you don't have a high speed blender, soak the cashews in water and drain before using.

✿ 1/3 cup raw cashews
✿ 1 heaping teaspoon white miso
✿ 1 teaspoon onion granules
✿ 1 clove garlic
✿ juice from 1/2 lemon
✿ 1/2 teaspoon garlic granules
✿ 4 slices pickled jalapeño
✿ 1 stalk celery, 6-7"
✿ 1/2 cup plus 2 tablespoons water
✿ 1 heaping tablespoon fresh herbs, (dill, parsley, basil, green onion, cilantro, etc.)
 salt and freshly ground black pepper, to taste

Put everything except the fresh herbs into the jar of a strong blender. Process until smooth.
Add the water slowly, until you get the desired thickeness your prefer, you might not need all of it.
Pulse in the herbs, or mince by hand and stir them in. Season to taste with salt and pepper, as desired

xo
kittee

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Jun 18, 2017

Recipe: Baked Buffalo Cauliflower Recipe!

Hi!

I know buffalo cauliflower isn't the most unique idea, but I think this is one of the best versions you'll find around. Plus, the sorghum and chickpea flours give it a bit of a nutritional boost

I make a version of this with tofu, I'll be sharing soon, too.

vegan gluten-free baked buffalo cauliflower
Baked Buffalo Cauliflower with fresh parsley.

Baked Buffalo Cauliflower
Makes a big plateful--depending on the size of your cauliflower.

These are best served crispy from the oven, dipped into ranch dressing, or stuffed into your favorite salad wrap.

✿ 1/4 cup sorghum flour
✿ 1/4 cup chickpea flour
✿ 1/4 cup potato starch
✿ 2 tablespoons nutritional yeast
✿ 1/2 teaspoon baking powder
✿ 1/2 teaspoon garlic granules
✿ 1 teaspoon onion granules
✿ 1 teaspoon yellow curry powder
✿ salt and freshly ground black pepper
✿ 3/4 cup unsweetened vegan milk
✿ 1/4 cup chopped parsley
✿ 1 medium head cauliflower, cut into florets

✿ 1/3 cup Frank's hot sauce
✿ 2 tablespoons melted coconut oil or EVOO
✿ salt and freshly ground black pepper

Preheat oven to 425F,  and line a baking sheet with parchment. Then give it a good spritz with spray oil

In a medium bowl, whisk together the sorghum and chickpea flours, potato starch, nutritional yeast, baking powder, garlic, onion, curry and a pinch of salt and freshly ground pepper. Add the vegan milk and whisk until a smooth batter is formed, then stir in the parsley. Add the cauliflower and toss with your hands until each piece is covered in batter. Arrange the cauliflower in a single layer on the prepared baking sheet. Bake for 12 minutes, then flip and bake for 8 minutes more.

While the cauliflower is baking, prepare the Buffalo sauce: in a small bowl, combine the Frank's and coconut oil. Carefully remove the hot baking sheet out of the oven and toss the cauliflower in the Buffalo sauce until completely coated. Sprinkle with salt and freshly ground pepper as desired. Return to the oven and bake 4 more minutes (24 minutes total).

Serve hot, or stuff into your favorite salad wrap.
xo
kittee

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Jun 8, 2017

Our First Release! Julie & Kittee's Bagel Factory is Here!!.

Hi! We're Julie & Kittee, and we are so glad to be here!

We are Julie Hasson and Kittee Berns, and if you're new to our work, we're long-time vegans located in Portland, Oregon, who love to cook, eat super-delicious food, and conspire in the kitchen. We also eat gluten-free for a variety of health and medical reasons (Julie has celiac sprue and Kittee has an inflammatory auto immune disease).

julie hasson, kittee berns, julie and kittee, vegan, gluten-free, recipes, cooking classes, bagels
Pictured L to R: Julie Hasson & Kittee Berns

We created Julie & Kittee specifically to offer help, guidance and tasty recipes to the vegan, gluten-free community (and to anyone else interested). When we stopped eating gluten, we found ourselves standing before a very large learning curve that suspiciously resembled a huge, wheaty dough-ball. While maneuvering around this new, challenging hurdle, we noticed many of the recipes geared towards people like us either contained lots of dairy and eggs, didn't produce fantastic results, or just weren't quite what we were looking for.

Because we love delicious food, and refuse to compromise on taste or quality, we decided to team up to create our own. We're really proud of the recipes in our e-books and hope they'll fill a niche in both your cooking arsenal and tummy!

julie hasson, kittee berns, julie and kittee, vegan, gluten-free, recipes, cooking classes, bagels
Pictured L to R: Cinnamon Cherry Bagels with rolled oats and Banana-Nut Bagels.
Our first e-cookbook is here! Julie & Kittee's Bagel Factory, is a 40 page downloadable e-book containing 10 recipes for vegan, gluten-free bagels (with full color photos of every flavor), plus bonus recipes, comprehensive information, and detailed instruction to ensure your personal bagel making success.

We've been working like crazy, testing and perfecting (and eating!) these bagels for months now. We wanted this book to be a totally fantastic collection of easy to make and DELICIOUS bagel recipes. And you know what else? They're nutritious too!
julie hasson, kittee berns, julie and kittee, vegan, gluten-free, recipes, cooking classes, bagels
Not Pumpernickel Bagel with caraway, sesame and salt.

Our bagels are made with whole grain flours and are nutritionally dense. They average upwards of 6g of protein and 9g of fiber per bagel, (see FAQ below). They're also soy, refined sugar free, and nut-free (one recipe contains walnuts). 

Bagel recipes included in this volume: Plain, Not Pumpernickel, Cinnamon Cherry, Banana-Nut, Olive, Jalapeno-Cheese, Matcha Sesame, Peanut Butter & Chia Jam, Pizza, and Pumpkin-Fig spice. There's also information on marbling bagels and turning pretzels into pretzels.

These recipes were tested repeatedly, until we felt they were perfect. Beyond the recipes, the e-book offers extensive information about ingredients, equipment, and methodology (with a short video), to ensure your success.

We've compiled a list of questions and answers below, in the hopes of sharing as much info on the bagel book as possible. If you have questions, hopefully they are answered below, and if not, please ask!

If you'd like to be notified whenever we post new e-books, products, or events, click here! Our bread book, La La Loaves, will be coming soon!

*****

Bagel Factory FAQ:
Q: Is any special equipment required for the recipes in Bagel Factory?
A: Yes. To ensure accuracy, the recipes are by weight, so you'll need a digital scale. You'll also need disposable pastry bags, and we also recommend a stand mixer.

Q: Do the bagels contain any gums or starch?
A: Yes, the bagel recipes contain xanthan gum and tapioca flour. 

Q: What are the bagel macros?
A: Based on the nutritional analysis from My Fitness Pal, the bagels range from 290-394 calories, 2-8g fat, 6-10g protein, 9-12g fiber, and 6-16g sugar, per bagel. 

Q: Are the bagels soy-free?
A: Yes, the bagels are soy-free. The recipes with cheese can be made with a soy-free brand like Daiya.

Q: Do the recipes contain yeast?
A: Yes they do.

Q: Do the recipes contain salt?
A: Yes they do. Salt is a necessary ingredient in yeasted bread recipes.

julie hasson, kittee berns, julie and kittee, vegan, gluten-free, recipes, cooking classes, bagels
Pumpkin-Fig Spice Bagel with pumpkin seeds.
Q: Are the bagels nut-free?
A: All of the bagels are nut-free except the Banana-Nut bagels, which can be made without nuts.

Q: Do you need to have a digital scale in order to make these bagels?
A: Yes, a digital scale is imperative to the success of these recipes, they're written using weights instead of volume. GF baking is super finicky, and weighing the ingredients is very important to ensure consistent results and success.

Q: Do I need a stand mixer for these recipes?
A: These bagels were all developed using a stand mixer, but a strong electrical hand mixer should also work. Mixing by hand is not recommended.

Q: Are the flours used in these recipes easy to find?
A: Yes, you can usually find them in well-stocked natural foods or grocery stores, or order them online from Amazon. We intentionally tried to stick to products that are easy to find.

julie hasson, kittee berns, julie and kittee, vegan, gluten-free, recipes, cooking classes, bagels
Olive Bagel with homemade Zaatar.
Q: Are these recipes corn-free?
A: The only corn in these recipes is the small amount of cornstarch that is in baking powder. You cannot substitute baking soda for the powder. We don't add any extra cornmeal or cornstarch.

Q: Is there any potatoes or potato starch in these recipes?
A: Nope

Q: Do these recipes contain sugar?
A: For flavor and to feed the yeast, we use small amounts of unrefined sweeteners such as agave, maple syrup and blackstrap molasses.

Q: What recipes are in the book?
A: Here are the recipes in Julie & Kittee's Bagel Factory:
  1. Plain Bagels
  2. Not Pumpernickel Bagels
  3. Banana-Nut Bagels
  4. Cherry Cinnamon Bagels
  5. Jalapeño-Cheese Bagels
  6. Peanut Butter and Chia Jam Bagels
  7. Matcha Double Sesame Bagels
  8. Pumpkin-Fig Spice Bagels
  9. Olive Bagels
  10. Pizza Bagels
  11. Berry Chia Jam
  12. Zaatar Topping
  13. Black Sesame Gomasio Topping
  14. Everything Bagel Topping
  15. How to make pretzel bagels
If you have any questions about this publication, please comment below and we will respond ASAP. Thanks!

xoxo Julie and Kittee

Our First Release! Julie & Kittee's Bagel Factory is Here!!.

Hi! We're Julie & Kittee, and we are so glad to be here! We are  Julie Hasson  and  Kittee Berns , and if you're new...