Friday, March 18, 2011

Vegan and Gluten Free St. Patricks Day Recipes

Vegan St. Patrick's Day Menu Recipes

I decided to create a wonderful meal for St. Patricks Day and I wanted to be able to share it with my readers.  If you  have ever created a recipe you know that they don't always work out the first time around so I had my work cut out for me creating this vegan corned beef recipe.  

The flavor of the vegan corned beef turned out really well, I think you will be very pleased with it.  I chose to make this gluten free because I know it is so hard forvegans to find gluten free meat substitutes.  I personally don't care for meat substitutes but my family enjoys them and I know for those who are new to the vegetarian or vegan lifestyle some familiar flavor or texture can be helpful.  I am in the process of creating more vegan and gluten free meat substitute recipes because I have noticed that this is a very popular question I am asked.

I want to improve the texture of some of the gluten free meat substitute recipes I have created so far.  I will be posting the recipes for the gluten free meat substitute recipes as they are created and perfected so if you would like the recipes please click to follow this blog and you will be updated as they become available.

The vegan corned beef recipe is a little tricky and it does need some time to cool down and firm up but it has a wonderful flavor.
Vegan Gluten Free Corned Beef Recipe

1 can kidney beans
1/2 c. walnuts
1 c. cooked brown rice
1/2 c. nutritional  yeast
2 Tb. coconut flour
1 tsp. ground caraway
1 tsp. ground fennel
1/2 Tb. paprika
2 Tb. minced onion
1/2 tsp. mustard powder
1/4 tsp. white pepper
1/4 tsp. ground cloves
1/2 Tb. molasses
1/2 Tb. apple cider vinegar
1/2 Tb. salt
1 Tb. tamari
1 tsp. xanthan gum [Optional, I think it might be better without it but use if you need a little binder]
1/2 c. vegetable broth [if necessary]

Preheat oven to 350. Food process the kidney beans, brown rice, walnuts, coconut flour and nutritional yeast until chunky, be careful not to over process.  Spoon the mixture into a bowl or mixer and add remaining ingredients, mix until well combined.  Add the vegetable broth if necessary until moist but not mushy.

Form into a loaf on a baking sheet, brush with olive oil if desired.  Bake for 40 minutes.  Remove from oven and slice thin with a serrated knife, put back into the oven for another 10 minutes or until the center is done.  Do not over bake or it will be crispy.

Cabbage, Potatoes and Carrots for Vegan Corned Beef Recipe

Ooooooo this is GOOD!!  In fact, this would make a delicious meal on its own!  My husband LOVED the flavor of these veggies!  I think I may keep this on the regular menu as my family really enjoyed it and this part of the vegan corned beef and cabbage recipe is easy.

Serves 5

4 potatoes quartered
3 carrots sliced in half and then in quarters
1/2 onion sliced
1 head cabbaged sliced
2 c. water
1 clove garlic minced
2 Tb. nutritional yeast
1 Tb. tamari
1/8 tsp. liquid smoke
1/2 tsp. paprika
1/2 tsp. ground fennel
1/2 tsp. ground caraway
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. sage
1 tsp. molasses
1 bay leaf
1 tsp. peppercorns
1 tsp. stoneground mustard

Place all ingredients in a large stockpot, stir well to mix the spices well with the vegetables.  Cover and let simmer for about 30 minutes or until potatoes and carrots are soft.  Serve. 

Vegan Gluten Free Irish Soda Bread

This vegan gluten free Irish soda bread is a delicious compliment to the vegan gluten free corned beef and cabbage recipe above!  This vegan and gluten free version of irish soda bread has all the flavor and texture of traditional Irish soda bread.

1 c. Brown rice flour
1 c. Bob's red mill gluten free flour
1/4 c. coconut flour
1/4 c. sorghum flour
2 c. soymilk
2 Tb. vinegar
3/4 c. raisins or currants
2 Tb. flax
1 tsp. chia seed
1/4 c. water
2 Tb. Stevia in the raw
1/4 c. Turbinado sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

Preheat oven to 350.  Combine soymilk and vinegar  in a bowl stir until it clabbers and set aside.  Combine flaxmeal, chia and water in a bowl and set aside.  Combine flours, stevia, turbinado, baking soda, baking powder, salt and mix to combine.  Add soymilk while mixing, then add the flax mixture until well combined.  Dough will be sticky, this is necessary for the gluten free bread to be light and fluffy when done.  Flour hands and press into a 9 inch springform or cake pan.  Bake 45-50 minutes until top is lightly golden.   Serve warm, we enjoyed ours with jam.

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