Tuesday, January 31, 2012

Raw Chocolate Pudding

Smooth chocolate with sinful flavor...that is vegan, raw, free of white sugar & gluten-free! Finally a rich dessert you can indudge in and not have to unbutton your jeans. This dessert only consists of 4 ingredients that you can actually find in nature, and takes under 5 minutes to make!

1 banana 
1 avocado
3 Tbs agave nectar
3 Tbs raw cacao 

Blend all ingredients in your Vita-mix, or food processor. Serve, and Devour! 
Easy enough for ya?!

Monday, January 30, 2012

Vegan Potato Veggie Cashew Soup

I was recently told this mouthwatering soup was one of the top 5 things I have made in quite a while by the family I cook for. Filled with veggies and a creamy broth (with no cream!) any vegetarian, vegan or celiac can enjoy this winter warmer! 

1 cup mushrooms, diced
3/4 cup raw cashews
6 cups vegetable broth (I used a mushroom based broth)
3 potatoes, chopped
3 carrots, chopped
1 onion, finely chopped
1 red bell pepper, chopped
Zest and juice of one lemon

In your vita-mix (or any blender) blend cashews and 2 cups of veggie broth until smooth. Pour mixture into a large saucepan and add potatoes, onion, carrots and remaining 4 cups of broth. Add in mushrooms and 1/2 cup of water. Bring soup to a boil, and reduce heat to simmer till potatoes are tender. Add bell pepper and lemon juice and simmer for 3 more minutes. Serve, top with lemon zest, and Devour! 

Wednesday, January 25, 2012

Vegan & Gluten Free Spring Rolls with Plum Sauce

In honor of my obsessive love for asian food, and my trip planned to Japan next month, I had to make some Vegan and Gluten Free Spring rolls with a sweet plum sauce. These are perfect for a refreshing appetizer, or devour them for lunch! These can be made in advance and stored in the fridge till your belly roars. (Just beware of the avocado turning brown). 

8-12 spring roll rice paper wraps
4 cups boiling water
1 1/2 cups jasmine rice
3 carrots, thinly sliced
1 cup bean sprouts
1-2 avocados, sliced
1 cucumber, thinly sliced

Plum Sauce
2/3 cup plum sauce
1 Tbs Soy Sauce (optional)
2 Tbs rice vinegar
1 Tbs ginger
1 T Agave

Cook rice and prepare all vegetables. In a bowl, pour boiling water and one at a time and soak rice paper wraps till soft. Pat wraps slightly dry and fill with rice and veggies. Roll tightly, similar to a burrito (all sides should stick to each other when done), and place on a plate, not touching, or they will stick together. In a small bowl, whisk together the plum sauce ingrendietns. Dip spring rolls in the sauce & devour!

Wednesday, January 18, 2012

Vegan Lentil & Sweet Potato "Meat Loaf"

Lentils, Sweet Potatoes, Walnuts, and Oats. Thats all I have to say about this delicious comfort food. Pair those words with caramelized Brussels sprouts, and you have my heart. I would not even go close to brussels sprouts until I tried them this way at a restaurant in Denver, and instantly had to make up and vegan-ize their recipe, and these ones are pretty darn addictive. 

Vegan Lentil & Sweet Potato Loaf
1 Tbs coconut Oil
1 stick of celery, chopped
1/2 white onion, chopped
3 garlic cloves
1 Tbs fresh minced ginger
2 3/4 cup vegetable broth
1 cup green lentils
1 large sweet potato (I use white sweet potatoes, but im sure yams would work) grated
1/2 cup walnuts, chopped
1/4 cup tomato paste
1 1/2 tsp dried basil
1 cup rolled oats

Heat coconut pil in a large pot. Saute onions and celery until soft. Add ginger & garlic, and saute for about 3 minutes. Add lentils, veggie broth and sweet potatoes. Simmer until most of the broth is absorbed, and lentils are cooked (about 25 minutes). Stir in walnuts, tomato paste and basil, and cook for another 3 minutes. Stir in oats ad remove pot from heat. Throw half of the mixture in your vita-mix (or food processor) and process until smooth. Stir the smooth mixture back with the non-processed mixture. Press firmly into a lightly oiled loaf pan. Brush top with either a ketchup & hot sauce mixture, or your favorite vegan smokey bbq sauce. Bake in oven 40-45 minutes. Serve warm with caramelized brussel sprout & Devour!

Caramelized Brussels Sprouts
1lb brussels sprouts, trimmed
2 Tbs Olive Oil
1 lemon
Coarse salt, to taste

Steam the brussels sprouts for about 6-10 minutes, or until bright green and tender. When cool enough to touch, cut each into half lengthwise. Heat olive oil in a large skillet over medium heat. Place the sprouts cut side down in the pan, and cook for about 4 minutes, allowing them to brown. Resist moving them, unless to check how much they have browned. When browned, flip sprouts to other side for about 3 minutes till slightly browned. Remove sprouts, and sprinkle with the salt, and drizzle with freshly squeezed lemon juice. Devour!

Monday, January 16, 2012

Vegan Banana Coconut French Toast

Childhood weekend breakfast plates were usually stacked high with my moms mouth watering french toast, and of course always topped with powdered sugar. And now with this killer twist on moms recipe, there is no better way to start a morning than with vegan banana coconut french toast! Plus now you wont have bread, that is grilled in goopy snot-like egg batter, i mean come on, its pretty sick! (And not in a good way!) 

1 banana
1/2 cup coconut milk (like from the can used for curry, not the "milk" milk)
1 cup rice or almond milk
2 Tbs Coconut Sugar
1/2 tsp cinnamon
splash of vanilla
6-8 slices of bread (I use whole grain)
2 Tbs Earth Balance

In a vita-mix (or food processor) blend together banana, coconut milk, almond milk, coconut sugar, cinnamon and vanilla till smooth. Pour mixture into a shallow bowl. Heat Earth Balance in a griddle, or skillet over medium heat. Dip bread into coconut banana mixture, and cook bread until bread is lightly brown on both sides. Serve warm with syrup, fresh bananas, powdered sugar... and then Devour! 

Sunday, January 15, 2012

Sweet Potato Lentil Soup

No gluten, no animal products, no crap, Hooray! Word on the street is it is going to snow tomorrow in Colorado, so for all you people living in cold places, or heck, even warm places, here is one of my favorite soup recipes! This winter favorite is filled with hearty, delicious fresh ingredients!  Freeze any left overs for that unexpected snow day (if you are able to resist devouring the whole pot)

1/4 cup olive oil
1 medium onion, diced
2 tomatoes, diced
1 tsp fresh ginger, minced
1 tsp cumin
1 tsp cinnamon
1/4 tsp cayenne pepper
3 sweet potatoes, peeled and cut into small cubes
7 cups vegetable broth
1 cup lentils

Heat oil in a large pot. Add the onion, constantly stir until onions are softened. Stir in the tomatoes, ginger and spices and cook for about 3-5 minutes. Add the sweet potatoes, broth and lentils. Bring to a boil over high heat. When boiling, reduce heat, cover and simmer for about 35 minutes, or until sweet potatoes are soft enough to easily poke with a fork. 

Friday, January 13, 2012

Happy Birthday Gluten-Free & Vegan Style

Just because you avoid animal products, and your belly cant handle the gluten, doesn't mean that you cant celebrate your birthday in style! For my friend of mine, Gluten Free & Vegan Chocolate Almond Mocha Cake is the way she is raging tonight, and I bet the other guests wont even realise that its GF & Vegan!!! Chocolate Cake layered with Mocha Buttercream and layer of  almond slivers, all smothered in Almond Buttercream! Happy Birthday Darianne!

You tempted? If you live in the Denver Area, hit me up on my website, blog, or email, and a cake will be in your mouth asap! If you don't live here, you can still order baked goods, such as sweet bread, muffins etc @ www.Devourbakery.com under the menu tab!! 

Tuesday, January 10, 2012

Vegan and Gluten Free 2 "Cheese" Corn Gratin

What is better than being able to indulge in delicious, guilt-free, vegan and gluten free food? NOTHING! So here is one more comfort-food dish for the cold winter months that will keep your belly full with some yummy veggies, & that I a sure will have your youngsters asking for seconds! Nom nom

1 lb yellow squash, cut into 1/4 inch slices
1 lb tomatoes, halved, seeded and cup into 1/3 inch slices
2 Tbs olive oil
 1/2 cup plain rice or almond milk
1 1/2 cup of your favorite salsa (I use White Girl Salsa)
2 Tbs cornstarch
5 ears of corn (kernels off the cob)
3/4 cup Panko breadcrumbs (DONT USE FOR GF, sub gf "breadcrumbs" or extra cheese)
3/4 cup Daiya Cheddar "cheese"
1/2 cup Daiya Pepper-jack "cheese"
1/2 cup basil, chopped

Preheat oven to 400 degrees. In a 3qt baking dish, arrange squash and half of the tomatoes on the bottom. Drizzle with half of the olive oil, and sprinkle top with half of the basil. Roast for about 20-25 minutes. Meanwhile, in a bowl whisk together "milk," salsa & cornstarch. Combine corn kernels, panko crumbs, 1/4 cup of cheddar, 1/4 cup of Pepper-jack, and rest of olive oil. Sprinkle remaining amount of cheese over the roasted veggies. Top with corn mixture, and pour "milk" mixture over corn. Top with the rest of salsa, tomatoes & basil. Bake for about 25-30 minutes until tomatoes are cooked. Serve warm and Devour!!

Sunday, January 8, 2012

Vegan Wild Mushroom Risotto

Plain and simple: This vegan risotto is kick ass. With its "soul food" power, it makes you happily stuffed, satisfied and stoked that you're eating food that is making your belly smile in more than 1 way!

6 cups vegetable broth
1/4 cup dried mushrooms (I like chanterelles)
1/2 cup hot water
3 Tbs Olive Oil
1/4 cup Earth Balance Buttery Spread
1 cup fresh Mushrooms (like crimini, porcini, or portobello)
2 garlic cloves
1 small onion, chopped
1 shallot, chopped
1 cup Arborio rice
1/3 cup white wine
1/2 cup Vegan Parmesan cheese
2 Tbs Basil, chopped

In a large saucepan warm the vegetable broth over low heat to keep warm. Place hot water and dried mushrooms in a bowl for about 20 minutes. When mushrooms are soft add to warming vegetable broth.
Heat 1 Tbs of olive oil and 1 Tbs of Earth Balance in a large saute pan. Add fresh mushrooms and saute till soft and lightly browned and remove mushrooms from heat. Heat remaining amount of olive oil, add onions and shallot till soft and transparent. Add garlic and remaining Earth Balance and saute for 1 minute. Add rice and mix till well combined. Pour in white wine and stir till absorbed. Add 1 cup of vegetable broth and stir till almost fully absrobed. Continue adding 1 cup of broth at a time, stir constantly until absorbed. Keep adding broth till rice is a creamy texture, and broth is almost completely gone. (this whole broth-adding process should take about 30-35 minutes) Stir in sauteed mushrooms, and vegan parmesan cheese. Sprinkle with freshly chopped basil. Serve & Devour 

Friday, January 6, 2012

Vegan Smokey Chipotle "Hot Wings"

For all you vegans out there who get stuck watching the superbowl, or actually just like football, here is a seitan "hot wing" that will even be devoured by the manliest of men and meat-aterians alike! Now there is finally one other great thing about the Superbowl besides the commercials!! 

1 box Seitan
1 cup plain almond milk
2 tbsp oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1 1/3 cup panko bread crumbs

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with oil. Wisk milk, oil, garlic and onion powder, paprika and salt in a bowl. Dip seitan into milk mixture then roll in bread crumbs till fully coated. Place on baking sheet. Bake for about 20 minutes or until bread crumbs are golden. Remove from oven and smother with my favorite, Smokey Chipotle White Girl Salsa. Place back in the oven for 5 minutes, Serve & Devour

Wednesday, January 4, 2012

Gluten Free Blueberry Muffins

Believe it or not, these muffins are a triple threat; not only are these vegan, but they are also gluten free and sweetened with coconut sugar! Coconut Sugar is very close to brown sugar but with a hint of caramel. Coconut sugar is rich in minerals and vitamins, not highly processes and low on the glycemic index. These muffins are divine for a quick and healthy breakfast or delicious snack. Not do only taste great but they wont leave you with that unbearable guilty feeling! Nom Nom Nom

Gluten Free, Vegan, Coconut Sugar sweetened Blueberry Muffins 
 1 1/3 cups almond flour
1 cup sorghum
1/2 cup potato starch 
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon Vanilla extract
1 1/3 cups Coconut 
2 Tbs oil
3 Tbs Applesauce
1/2 cup warm water
1 cup blueberries

Preheat oven to 375. Mix together all dry ingredients. Add in oil & apple sauce till fully mixed then slowly add in warm water. Fold in blueberries. Put batter into paper lined muffin tins and bake for about 20 minutes or until golden brown. Let cool on wire rack for 5 minutes. Now....Devour! 

Tuesday, January 3, 2012

Almond Ginger Stir Fry

With a crazy love for Asian culture, what would be a better way to start Devour Bakery's entree recipes, then a good ol' Vegan Stir Fry. Not only is this stir fry vegan, but it is also Gluten Free and Sugar-free. So no matter if you are allergic to peanuts or gluten, or you just think eggs, dairy and meat are just plain disgusting, you are free to devour this mouth-watering stir fry! 

For Sauce
2 Tbs Fresh Ginger
1 Garlic Clove
1 Tbs Agave Nectar
1/4 cup Almond Butter (I adore Justin's!)
4 Tbs Miso
3 Tbs Oil
3 Tbs Rice Vinegar
1/4 cup water

For Stir Fry
3 Tbs Oil
1 box of Rice Stir Fry Noodles
1 cup Onion, chopped
1 bunch Bok Choy, chopped
1 Red Bell Pepper
2 Carrots, shredded
1 Cup Bean Sprouts

Cook noodles according to the package.
In a Vita-mix or food processor, process all ingredients till smooth.
Heat oil in large saute pan. Saute Onions, Red Pepper, & Carrots for about 5 minutes. Add in Bok Choy and srouts and cook till Bok Choy is soft and a bright greenish color. 
Add sauce and cooked noodles to vegetable mixture and cook another 2-3 minutes. 
Serve & Devour

Monday, January 2, 2012

The New Devour Bakery

Its 2012 and I need to better at sharing this next year. I have a very hard time sharing food, so sorry if I have ever stabbed you with a fork, or tried to bite your arm when you try and grab my luscious food off my plate. So now www.Devourbakery.blogspot.com is now going to my own collection of my favorite vegan recipes. Since being a private cook for a family, I've realized cooking is almost as fun as baking, so why not share the love, well those that I am sometimes willing to share.  Not only dessert recipes my good people, but also vegan Entrees and Appetizers. Bakery reviews arent disappearing either, so all you bakeries I haven't been able to devour, stay on your toes. So tie up your apron and start your ovens bitches, it time to get a-cookin'!