Peanut Butter Ice Cream - Vegan and Dairy-Free

The richest, creamiest vegan ice cream I've ever made.

It is hot and steamy here in New England. And I am not cooking. I am not even boiling water for my habitual ritual of afternoon tea. I am sitting in front of a petite blue desk-top fan. Eating ice cream. Homemade ice cream, to be exact. With nary a trace of dairy or gluten. And apparently, it is the best homemade ice cream I have ever made (so says my ever willing, taste-testing husband).

Who am I to argue?

It is indeed fabulous.

The inspiration came via one of our favorite Los Angeles restaurants- Akasha, in Culver City. At Akasha you can always find a lovely gluten-free choice on the menu- as well as something vegan, which by default, is dairy-free. A sigh-of-relief option for those of us saddled not only with celiac disease, but a dairy intolerance as well. (As a side note, I have found it harder to dine out dairy-free than gluten-free-- chefs love their butter, cream and cheese. And because they pre-prepare so many items on the menu, it is often impossible to find a dairy-free choice.) One of the gluten-free dessert choices at Akasha is vegan peanut butter ice cream.

It. Is. Simply. Divine.

So I decided to try my hand at re-creating it.

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Gluten-Free Peach Crisp Recipe

Fabulous and peachy. Gluten-free peach crisp with oats.

 

As seasoned Gluten-Free Goddess® readers know, yours truly went egg-free in June 2007 (as well as dairy-free). Which complicated gluten-free baking just a tad. Browsing the recipe archives this morning, I found this amazing gluten-free peach crisp recipe- and got to relive the trials and tribulations of my fledgling gluten-free egg-free dairy-free baking. We've come a long way- all of us.

Time to re-share this wonderful summer dessert.

So climb into your time machine, campers. We're going back to the future. Sorta.

Your plucky gluten-free goddess at large has been conjuring egg-free disasters- one after another- in her tiny blue-tiled cocina. And tossing said disasters (affectionately known as drek) into the trash bin left and right, developing quite an aim despite her gloomy disposition.

She shoots- she scores!

In fact, the greenbacks spent on the alternative flours, gluten-free casein-free mixes, tiny allergen-free chocolate chips and organic bananas could have bought said Gluten-Free Goddess a lovely bottle of Lavanila Summer. The big bottle, not the purse size. 

And by the way, don't believe what they tell you about subbing eggs with bananas in a chocolate recipe, Babycakes, unless you have a taste for tacky, gummy brownies that have a faint but distinct Eau de Baby Food top note.

But in every third act... there's a moment.

You know, that pregnant pause, where our bruised but glistening heroine turns- damp and tendrilled, emotionally raw, soy-free chocolate smears artfully adorning her noble apron- and tucks an errant wisp of hair behind her left ear as she squints into the radiating oven, inhales a whiff of cinnamon-laced peachy heaven and senses deep in her fragile loyal heart she's got a winner. 

Cue music.

Darling, this summery vegan treat is so luscious your gluten-eating wiener-chomping friends will scrape their plates shiny clean and beg for more. They will. Promise.

So you may as well make two. One for them.

And one for you.

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Smoked Salmon and Spinach Goat Cheese Strata

A secret ingredient makes this gluten-free strata recipe special.

The day was clear and chilly here by the mesa. Perfect for a pinon fire in the kiva. We lit vanilla candles and played my favorite mix of winter music- traditional Jewish and Celtic with a little Tom Waits, Sarah McLachlan and Joni Mitchell- pining about rivers or snow or waltzing Matilda- thrown in.

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Best Gluten-Free Baked Macaroni and Cheese

Classic comfort food - gluten-free mac and cheese

Classic Comfort, Kicked Up

Mac and cheese- how I love thee. And not from a box. Give me the good stuff. The real deal. Comfort food. Something worth craving. Something creamy and comforting and crunchy on top with a hint of spicy heat.

This gluten-free macaroni and cheese recipe is based on my pre-celiac go-to cheesy mac favorite with cheddar cheese. I kicked it up with chopped jalapeños and crunchy gluten-free bread crumbs. Sweet grape tomatoes. Was it tasty, Darling.

I usually make this dish in a single casserole dish, but last night I spooned it into individual gratin dishes.

Are you GF/CF, dairy-free, or a gluten-free vegan? Don't despair. I am now, too. Find my just as yummy dairy-free recipe for dairy-free Baked Mac and Cheese here.

Or better yet, my vegan cheesy uncheese sauced mac n cheese.

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Spaghetti with White Vegetables and Pine Nuts

First snow in New Mexico.

In celebration of the first snow- here is a delectable recipe from my vegetarian cookbook, adapted to be gluten-free. Snowy cauliflower and sweet cabbage are accented with the crunch of pine nuts on creamy white rice pasta. Wonderfully delicious.

Spaghetti with White Vegetables and Pine Nuts Recipe

White on white makes an elegant and romantic pasta. The hint of lemon is lovely.

Ingredients:

1 pound Tinkyada White Rice Spaghetti
3 tablespoons light olive oil
1 medium sweet onion, peeled, diced
2 cups cauliflower, chopped into small pieces
1/2 head white cabbage, cored, cut and thinly shredded
5 garlic cloves, minced
1/2 cup pine nuts
Sea salt and freshly ground pepper, to taste
1/4 teaspoon fennel seed
Juice of half a lemon
3-4 tablespoons cream or non-dairy cream
Crumbled fresh goat cheese for garnish

Instructions:

Bring a large pot of fresh salted water to a rolling boil and cook the spaghetti till al dente. Warm up a large pasta serving bowl.

Meanwhile, heat the olive oil in a large skillet over low-medium heat and gently sauté the onion for 5 minutes until soft- don't let them brown too much. Add in the cauliflower, cabbage, garlic, pine nuts, sea salt, ground pepper, and fennel. Squeeze on the lemon juice. Sauté until the vegetables are tender-crisp and the nuts are toasted. Stir in the cream.

When the pasta is al dente, drain and pour the spaghetti into the warmed pasta bowl, and drizzle a little olive oil on the pasta to moisten it. Toss lightly to coat. Add your white vegetables/nuts mixture and stir to combine.

Serve at the table with a small bowl of fresh crumbled goat cheese, for garnish. A crisp green salad of baby greens is the perfect accent.

Serves 4.

Karina's Note:
If you don't have pine nuts on hand try slivered almonds or chopped hazelnuts.

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Sour Cream Blueberry Muffins

Gluten-free sour cream blueberry muffins .

As promised, here's my latest muffin recipe, using Pamela's Gluten-Free Baking and Pancake Mix. Oy vey, these are good. And so easy. I didn't even get out the mixer; I stirred the batter by hand with my favorite wooden spoon. If you're in the mood for a different berry or fruit, by all means, substitute the blueberries. Whatever makes you happy, Babycakes. Go for it. This batter would cozy up to cranberries, spiced apples, you name it.

And by the way, if you're looking for a dairy-free egg-free blueberry muffin, I've come up with a vegan Brown Sugar Blueberry Muffin recipe you might like. I also have a hazelnut flour based dairy-free blueberry muffin here.

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Nachos Fabuloso

Tasty, spicy gluten-free nachos? Si, por favor.

I make nachos with a combo of organic blue and yellow corn chips and lots of jalapenos. It's an unbeatable combination. Is your mouth watering yet? No? You must be made of stone. Seriously. Get thee to a blue corn tortilla chip purveyor lickity split. This easy nachos recipe rocks. I serve it to guests and it disappears faster than you can say Antonio Banderas.

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