Crossroads Kitchen Redefines Vegan Fine Dining in Los Angeles

originally from: https://www.godairyfree.org/dining-out/crossroads-kitchen-los-angeles

Crossroads Kitchen is an upscale Mediterranean plant-based restaurant in Los Angeles and the first vegan spot to have a full bar. This trendy spot is run by famed chef Tal Ronnen (the creator of Gardein), and is a restaurant where vegans, vegetarians, and omnivores happily dine together. The menu at Crossroads Kitchen is comprised of […]

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Wholesome Bakery in San Francisco is a Gluten-Free, Dairy-Free Treat

originally from: https://www.godairyfree.org/dining-out/wholesome-bakery-san-francisco

This women owned and operated bakery specializes in sweet treats that are completely free of gluten, dairy, egg, and soy. Wholesome Bakery began as a way to share delicious baked goods with nutrition and sustainability in mind. Wholesome Bakery prides itself in baking up healthful treats using high quality and locally produced ingredients. Their cookies, […]

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Friday FAQs: Carrot cake inspiration, high-protein pasta, grain-free flours, and more

originally from: http://ohsheglows.com/2018/01/19/friday-faqs-carrot-cake-inspiration-high-protein-pasta-grain-free-flours-and-more/

We’re baaaaaack! Thanks for all of the Friday FAQs love last week. It was so exciting to see your enthusiasm for the return of this series. Please keep those questions (and answers) coming! And we’ve got even MORE fun news to share with you…next week will mark the return of another series—Things I’m Loving Lately! I’ve received a lot of requests for this series to be brought back and I’m absolutely thrilled to be rebooting it in 2018.

Q1. I love your Fail-Proof Vegan Chocolate Cupcakes with Salted Buttercream! I would love a recipe for a classic carrot cake with cream cheese frosting! Do you have one? I love all your recipes 🙂 

A. Hi Jenny, Thank you! Oh man…I can’t even tell you how many vegan carrot cakes I’ve attempted over the years! I’m so picky and don’t like to share anything I’m not 100% sold on, but I’ll keep working on it. I do have some great carrot cake-inspired recipes you can check out in the meantime though: Whole Grain Carrot Cake Loaf with Lemon Glaze, Vegan Carrot Spice Muffins for Grandpa, Heavenly Carrot Cake Baked Oatmeal, and Itty Bitty Carrot Cake Cookies. 

Q2. Thanks for helping me discover that vegan cooking can be so easy and delicious. I’m giving this Cumin Lime Black Bean Quinoa Salad a try for lunch this week and can’t help noticing that the lemon-tahini dressing has no lemon in it but instead lime. 

A. Hey Kim, Thank you so much for the kind words! The Lemon-Tahini Dressing listed in the ingredient list is actually supposed to link to the dressing recipe in my Lightened Up Protein Power Goddess Bowl! It’s wonderful drizzled on top of this quinoa salad. I’ve now added the link to the Cumin Lime Black Bean Quinoa Salad ingredient list so you can access it more easily. Thanks for mentioning it! 

Q3. Are you still using the Cuisinart Food Processor? I need to buy a new processor and I am sure that you use a good one. 

A. Hi June, Yes, I’m still using the Cuisinart 14-Cup Food Processor, but sadly I don’t recommend it as mine has broken in two different places after only about a year of use. I don’t know if the brand’s quality has diminished or if I just got a dud! I’d LOVE to hear from fellow blog readers who might have a food processor recommendation for us!

Q4. Angela, This Friday FAQs redesign is so fresh and clean—love it! Do you have any tips for substituting oat flour in your gluten-free recipes? Sadly, I can’t even do GF oats due to cross-contamination, and grains are out, too. Thank goodness I love veggies! I bought your first cookbook for all my sis-in-laws and BFF and they bought the app and OSG 2.0. We are all happy OSG households. 

A. Hey Kathy, Thank you so much for the cookbook and app love!! And for gifting them too. 🙂 I’m so honoured! A few grain-free flours that I stock in my pantry are: almond flour, coconut flour and cassava flour, as well as a variety of starches like arrowroot and tapioca. You might be able to experiment with a combo of those flours/starches in recipes calling for oat flour, but generally it takes some patience to get the right ratios (and it would vary depending on the recipe). I’ve tried using straight-up cassava flour as a 1:1 sub for regular flour in several recipes and I haven’t been pleased with the texture/flavour so far (I’m thinking a combo of grain-free flours may work better, but I’m also super picky with my baked goods!). Is there an oat flour-based recipe you’d like to try first? I’m always up for a little experimentation, so if you have one in mind feel free to chime in and I’ll see what I can do!

Q5. Does this Golden Beet Salad with Shallots, Parsley, and Orange Miso Dressing hold up the next day? I was thinking of prepping this the night before for lunch at work. Perhaps just leave the dressing off? 

A. Hey Alexis, I love your idea of leaving the dressing off. Quinoa tends to be super thirsty and can diminish the orange dressing’s flavour with time, so it’s a good idea to make the dressing separately and add it right before serving! I’d love to hear how it goes. 

Q6. Yeah…Friday FAQS are back! I usually make homemade marinara sauce and hummus, but do you have a favourite jarred marinara and ready-made hummus brand? It would be helpful to have for a quick one-pot weeknight meal!  

A. Hey Kristen, So glad to hear you’re pumped for the return of Friday FAQs! As for store-bought marinara and hummus, you bet I have a couple go-tos: my fave marinara is the Victoria White Linen Collection Marinara Sauce found at many Costco locations. We’re all obsessed (including my extended family!). I think I have about six in my pantry right now. As for store-bought hummus, I love both Fontaine Sante Organic Classic Hummus and Sunflower Kitchen Classic Hummus+ (both Canadian brands). I mix them together in Adriana’s Fave 10-Minute Pasta recipe and also love the marinara in my Hunky Heartbeet Cabbage Soup—the added flavour is out of this world.

Q7. Why is it called 8-Minute Pantry Dal: “Two Ways”? What’s the second way? 

A. Hey Supriya, Oh good question! The two ways are the two curry powder options that I provide in my recipe tip. If you don’t have a favourite curry powder blend on hand to use (way #1), I suggest a little DIY method for way #2: 1 1/2 teaspoons ground turmeric, 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger (or more to taste), and 1/4 teaspoon cayenne pepper (optional). Don’t forget to use the 1 1/2 teaspoons of both garlic powder and minced onion, as well. If you run out of curry powder, this back-up spice mix comes in handy and tastes great. I can’t decide which way is my favourite! 

Q8. Can I throw in some lentils when I’m cooking Adriana’s Fave 10-Minute Pasta? 

A. Hey Lindsay, Oh that’s a fun idea! Your suggestion made me so curious that I just had to give it a whirl myself. I mixed my go-to dry Monograno Khorasan-Kamut Fusilli Pasta with uncooked red lentils. I used red lentils because they cook so quickly. Here’s the method I’d recommend: Bring a pot of water to a gentle boil, then stir in the uncooked pasta and red lentils along with a pinch of salt. For my first attempt I used 3 cups uncooked pasta and 3/4 cups uncooked red lentils. Reduce the heat to medium/high and simmer uncovered until the pasta is tender (simply following the package directions). In my test, the red lentils broke down completely—but that ended up being a happy result as one of my kiddos tends to pick out whole lentils in any dish. They weren’t easily discernible once the sauce was mixed, but do produce a thicker overall texture (which I loved!). I did find that I needed to use more sauce since the lentils dried out the pasta a bit. I’d like to experiment with other kinds of lentils in the future, too! Between this and my high-protein red lentil rice option, I’d say it’s pretty easy to boost the protein and fibre in kid-friendly dishes without impacting the overall recipe too much. #winning!

“Hey Angela! I just wanted to let you know what a great resource your recipes have been to us. Our little guy just turned 1 (man does it go fast!) and he is a huge fan of Adriana’s Fave 10-minute Pasta. I usually make it with lentil pasta for him so it’s packed with protein and fiber. Thanks for the lentil and rice tip as well! I will absolutely be trying it. Red lentils are also great mixed in your Hunky Heartbeet Cabbage Soup to bump the protein and fiber, they don’t impact the taste at all. It’s my son’s favorite soup, although hugely messy! Oh and a note to Jenny: I have made the Whole-Grain Carrot Cake Loaf into cupcakes or even a cake tin and topped with cream cheese icing (the one you use on your Vegan Cinnamon Rolls is great). It is perhaps the tiniest bit denser than a ‘classic’ carrot cake because of the spelt, but absolutely delicious nonetheless.”

Hey Kendra, Aww happy birthday to your little boy! Such a sweet age. I’m so glad he loves the 10-Minute Pasta recipe. I also love to use red lentil or chickpea pasta in that recipe from time to time. And I love your protein-boosting Hunky Heartbeet Cabbage Soup trick! I wouldn’t have thought to try adding lentils in that one, but it’s a great idea. Okay, with all this talk of my Whole-Grain Carrot Cake Loaf, I’m going to have to make it this weekend!!

Update: I made the loaf and it was fantastic! I love rediscovering old blog recipes…so glad you mentioned it. Actually, if you pop over to my Insta Stories today you can see a couple behind-the-scenes action shots! PS…I’m revamping this loaf for the recipe app and blog in the coming days, too!

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Ben & Jerry’s Gets Half Baked Idea for New Non-Dairy Flavors

originally from: https://www.godairyfree.org/news/ben-and-jerrys-new-flavors-2018

Ben & Jerry’s knows there is nothing foolish about the dairy-free trend. Non-dairy pints now make up 20 percent of their product line thanks to this year’s annual product release. Vegan cousins of  two more fan favorites, Cinnamon Buns and Peanut Butter Half Baked, have been welcomed into their frozen dessert collection. “When our fans […]

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Chocolate No Bake Cookies: An Old-Fashioned Fudgy Recipe

originally from: https://www.godairyfree.org/recipes/chocolate-no-bake-cookies-dairy-free

For years, many of us have enjoyed Enjoy Life’s classic cookies and treats. And now, they’re challenging me and you to share our all-time favorite dessert recipes for their Generations of Inspiration campaign. In honor of this, I’m sharing my naturally dairy-free, nut-free, and gluten-free chocolate no bake cookies recipe, and the story behind it, […]

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Gluten Free Pickled Vegetable Pakoras with Mint Chutney Recipe

originally from: https://simplygluten-free.com/blog/2018/01/gluten-free-pickled-vegetable-pakoras-with-mint-chutney-recipe.html

I think it’s pretty safe to say that most cultures, even if they don’t typically fry a lot of their foods, have at least one type of fried appetizer or snack.

The American South has hushpuppies, Japan has

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Baked Granola Bars: A Versatile, Any Day, Dairy-Free Snack

originally from: https://www.godairyfree.org/recipes/baked-granola-bars

Over 10 years ago, I discovered this versatile baked granola bars recipe on AllRecipes.  I’ve since experimented with many dairy-free variations, and decided to update this post. I’ve also added some fresh new photos so you can see how they turn out! The version pictured is actually gluten free, but they look pretty identical to […]

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Meta-analysis discovers vitamin D deficiency may be a marker for glucose homeostasis in diabetic and non-diabetic individuals

originally from: https://www.vitamindcouncil.org/meta-analysis-discovers-vitamin-d-deficiency-may-be-a-marker-for-glucose-homeostasis-in-diabetic-and-non-diabetic-individuals/

A recent meta-analysis of observational studies evaluated the relationship between vitamin D status and onset of type 2 diabetes.

Roasted Carrot and Dill Hummus

originally from: http://ohsheglows.com/2018/01/17/roasted-carrot-and-dill-hummus/

I just checked the version history of my Roasted Carrot and Dill Hummus Google Doc and realized that I first tested this hummus recipe on January 10, 2015. What the heck? THREE years ago?! #hellotimewarp Better late than never, I say…although I know a few people who are likely baffled by its turtle-paced cross to the finish line! 

My kiddos are hummus fiends (they’ll actually eat it by the spoonful…I have no idea who they got that habit from…), and they gobbled up this roasted carrot version in no time. I like knowing that it’s packing a couple extra veggies—what’s not to love about a sneaky vitamin boost? 

I know what you’re thinking: Ange, is this hummus really worth roasting carrots for? I agree, it’s sort of a big ask for a hummus recipe, but every time I make this version I’m reminded how much I LOVE the flavour combo. The smoky charred carrots just give it that little something-something…not to mention a bit of sweet creamy-dreamy-ness (technical term) alongside a hint of dill—so bright and fresh!

A couple fun tricks: Since I’m already roasting carrots for the recipe, I like to add a few extras along with some other veggies, like broccoli, for dipping into the hummus or layering in a wrap. So throw whatever veggies you have onto the roasting pan and go wild. Or you might even toss on a handful of chickpeas to get in on the roasting party—they’re also great in a wrap, served on salad, or sprinkled as a garnish on the hummus itself. Another trick I use now and then is to roast the carrots before bed and pop them into a container in the fridge overnight. The next day, the carrots are ready to be thrown into the food processor with the other hummus ingredients so it all comes together super fast. 

Before I get to the recipe, I’d also like to mention that The Oh She Glows Recipe App is still on sale for 99 cents in the iTunes Store! (The Google Play Store operates separately from iTunes, and we weren’t able to extend the Oh She Glows app sale any longer with them, unfortunately—we’ll have to do another sale in the near future!) A huge thank you to everyone who has supported our app and left such great feedback! It means the world to us as this has been such a passion project. 

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Roasted Carrot and Dill Hummus
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Roasted carrots and fresh dill lend this creamy hummus a lightly sweet and tangy flavour that’s downright irresistible! This recipe was love at first bite and has since claimed the number 1 spot in my homemade hummus repertoire. Because this version calls for roasted carrots, I sometimes like to make the most of that oven time by roasting a few extra veggies alongside for dipping. This hummus is lovely layered in wraps or sandwiches, paired with crackers and veggies, spread on toast, or served on top of warm veggie bowls or salads—or just eaten with a spoon (you know I do). I encourage you to play around with the amount of dill, lemon, oil, and/or garlic to find your perfect version. I purposely kept the lemon and dill pretty light so that you can tweak to taste. Thank you to She Likes Food for inspiring this delicious hummus flavour!

Yield
2 1/4 cups (560 mL)

Prep time
10 Minutes

Cook time
35 Minutes

Total time
45 Minutes

Ingredients:
For the hummus:1 1/2 cups (200 g) peeled and diced carrots (2 to 3 medium chopped into 1/2-inch pieces)1 teaspoon (5 mL) untoasted sesame or olive oilPinch fine sea salt1 small garlic clove3 packed tablespoons (6 g) chopped fresh dill, or more to taste1 (14-ounce/398 mL) can chickpeas*1/4 cup (60 mL) tahini2 tablespoons (30 mL) fresh lemon juice, or more to taste4 tablespoons (60 mL) chickpea brine or filtered water, or more if needed**1 to 2 teaspoons (5 to 10 mL) untoasted sesame oil or light olive oil, to taste3/4 to 1 1/4 teaspoons fine sea salt, to tasteFor garnish:Ground cumin, ground coriander, and/or fresh minced dill (optional)

Directions:
Preheat oven to 400°F (200°C) and line a roasting pan with parchment paper. Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 32 to 37 minutes, until carrots are fork-tender and blackened on the bottom. About 5 to 10 minutes before your carrots are done roasting, place the garlic and fresh dill into a large food processor. Process until minced. Drain the chickpeas over a small bowl, reserving the chickpea brine, if using. Next add the drained chickpeas, tahini, lemon juice, chickpea brine (or filtered water, if using), oil, and salt. Process until smooth, stopping to scrape down the side of the processor as necessary. When the carrots are ready, carefully transport them to the processor using the parchment paper as a handle to carry. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or water depending on your preferences. Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil, if desired. Leftover hummus will keep in an airtight container in the fridge for about 5 to 7 days.

Tips:

* If using freshly cooked chickpeas, please use only 1 cup. For some reason when using freshly cooked chickpeas, this hummus turns out on the thicker side. To keep from throwing off the other flavours, I recommend using just 1 cup of freshly cooked chickpeas in place of the 1 1/2 cups found in a 14-ounce can. This version will also produce a slightly smaller yield.

 

** Chickpea brine (or aquafaba) is simply the liquid found in a can of chickpeas. I find using aquafaba yields a creamier hummus, but the difference is slight. Feel free to use regular ol’ water if you wish!

Here’s a little behind-the-scenes action for ya! My photography studio is slowly being taken over by toys!! Send help. 

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