Tag: gluten free

Gluten Free Corn Muffins (Vegan Too)

Melissa King 24 Comments

Gluten Free Corn Muffins.  This recipe for gluten free corn muffins is very old.  Originally, it was not gluten free.  I have revamped these corn muffins and made them gluten free as well as vegan.

I’m pretty pleased with the results of these gluten free corn muffins and I hope you are too.

 

gluten free corn muffins

 

This recipe is for a sweet cornbread, but if you like a more savory version, feel free to adapt this recipe.

Gluten Free Corn Muffins

Gluten Free Corn Muffins

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Prep Time 10 min Cook Time 15 min Serves 5 large muffins     adjust servings

Ingredients

Instructions

  1. Preheat oven 350. 
  2. Mix all the wet ingredients in one medium bowl. 
  3. Mix dry into a large bowl. 
  4. Add the wet to dry and mix just enough to combine. 
  5. Pour batter into muffin pans.  I used jumbo muffin pans and got 5 out of my batch.  You would probably get 12 out of a standard sized muffin pan .
  6. Bake in the oven for 15 minutes or until the toothpick comes out clean. 
  7. Wait until completely cooled before removing from the pans.

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Asian Inspired Tofu Scramble

Melissa King 2 Comments

This past weekend, my in laws came back from a trip.  They brought some goodies home from a farmers market for us to try.  To read more on what they gave us, you can click here.  A few things they brought back were a daikon radish and a few peppers I had never seen before.  One was purple and one was white.  They were both bell peppers.  So, I thought I would use them in an Asian inspired tofu scramble!  I just love Asian food.

It came out yummy!  Really, this dish is so adaptable.  You can add whatever veggies and make it your own.  If you wanted to, you could wrap it in a whole grain tortilla or a lettuce wrap. 🙂

Asian Inspired Tofu Scramble

Asian Inspired Tofu Scramble

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Prep Time 20 min Cook Time 15 min

Ingredients

  • 1 pkg organic firm or extra firm tofu drained and cut into small cubes
  • 2-3 bell peppers cut in thin strips
  • 1 daikon radish cut in thin strips
  • 2 carrots cut into thin strips
  • 2-3 cloves of garlic
  • 1/2 cup broccoli florets
  • 2 T toasted sesame oil

For the sauce

  • 1 T miso paste
  • 3 T water
  • 2 T mirin
  • 1/2 T brown sugar
  • 1/2 tsp umeboshi vinegar
  • 1/4 cup organic good quality soy sauce (I used San J)

Instructions

  1. Take the oil, daikon and garlic and heat in a pan on med heat. 
  2. Once you see them start to soften and turn translucent, add the rest of the veggies and cook for a few minutes until everything gets soft.
  3. When everything looks soft, toss in the tofu and the sauce. 
  4. Crumble the tofu slightly as you toss it into the pan. 
  5. Turn the heat up slightly and let everything cook for a bit. The mixture will look a bit watery, but if you cook it uncovered, some of that water will burn off.
  6. Once some of the liquid has burned off, remove from heat.  Plate and enjoy!

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Pumpkin Spice Granola (Vegan and Gluten Free)

Melissa King 46 Comments

Pumpkin Spice Granola.  Fall is here and it’s time for pumpkin recipes! Perfect for this pumpkin spice vegan granola.

I love pumpkin and eat myself sick of it every Fall.  I also try to stock my freezer up with pumpkin in case I get a craving in the Spring.

Most people like granola, but sadly, the store bought versions are laden with too much processed sugar.  This Pumpkin Spice Granola recipe is made healthier.

 

Pumpkin Spice Granola - My Whole Food Life

 

This granola recipe is vegan and gluten free.  It can easily be made nut free if you omit the pecans.  They are really an optional ingredient, but I do think they add nice flavor.

Cranberries would be delicious in here as well.  This will also make your house smell awesome as it cooks!

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