Vegetarian Recipes and Eclectic Conversation
(vegan, gluten-free) JUMP TO RECIPE Did I just invent the pancookie bite? Could this be the new dessert of the 2020s? Will my name be forever associated with millions of new pancookie bite recipes, followed by millions of dollars in recipe royalties? Probably not. But this original gluten-free recipe combines the concept of a dense... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE This gluten-free vegan quick bread recipe is reminiscent of a campfire; essences of bourbon and smoke are balanced by cinnamon and ginger. The loaf can be sliced and served with coffee for a morning breakfast, or it can be served with a shot of whiskey or brandy as a late-night... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE Carob has always had a special place in my heart. Through most of my childhood, my allergy to chocolate removed all forms of chocolate from my diet. My mother, a strong advocate of the natural foods co-op movement and an experimentalist in her own right, introduced me to carob as... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE OK, the name of this dessert is quite a mouthful, but then again, so is the cake itself. These cakes are gluten free and vegan, but they make a great afternoon snack, dessert, or late night Noom-be-screwed craving. Each cake has a good amount of fiber (1.6 g) and protein... Continue Reading →
JUMP TO RECIPE Pita bread requires a bit of finesse, getting the thickness just right so that the bread puffs up to a perfect pocket. Gluten-based flours typically create a fairly consistent air pocket, but with a little luck, one can get that perfect pocket with a gluten-free flour as well. The great thing about... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE I admit that I am on a bit of a brownie and blondie tear these days, but the basic recipe for vegan, gluten-free brownie bites has brought out the experimental scientist in me. This latest recipe bursts with flavors of apple and cinnamon, and balances it with the warm butterscotch... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE I’ve started making all my brownies and blondies in a mini muffin pan for uniformity, portioning, and texture. Each well in the pan is 2 tablespoons, which allows me to scoop a consistent 1½ tablespoon of batter per well, creating a reasonable single serving dessert. Or, sometimes, two or three... Continue Reading →
(Vegan, Gluten-Free) JUMP TO RECIPE Tahini and black sesame seed impart a mild sesame flavor to this bread, giving it an exotic, yet hearty and comforting flavor. The recipe mimics the workhorse sandwich bread in all but a couple ingredients, but it is shaped into medium-sized baguettes rather than sandwich loaves. The bread can be... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE This is your workhorse sandwich bread that you will make over and over again. It doesn’t shape into the most beautiful loaf, but it is vegan and gluten-free, easy to make, rises beautifully, tastes great, has a good texture and crumb, and has about four times the fiber of commercial... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE "Those things are dangerous," my wife stated plainly, stopping herself from grabbing another mini-cupcake. "Um, they're healthy, right?" "Sure," I said, "They're vegan, and gluten free, and they have chia seed and pumpkin puree. So, they're filled with omega-3 fatty acids and vitamin A." "Just because they're vegan, doesn't mean... Continue Reading →
Wolfsong Diner 