Gluten-Free Shepard's Pie

 The Gluten-Free Goddess has once again made my kitchen and our tummy's happy. This Shepard's Pie was a quick and delicious dinner tonight and perfect to stock my freezer for a busy night re-heat.

I made mine in small ramekins that hold about a cup and a half. I topped them with a red potato mash (didn't even peel them) and a sprinkle of Dayia. I ended up with six (yeah!) little mini dinners.

 

Karina added chicken to one batch and tofu to another. I tried crumbled firm tofu, smoked tofu, and chunks of tempeh in mine. Two little pies of each flavor. The winner was the firm tofu pies although, I think they would be delicious with white beans for your protein if you are not a tofu fan. Or, leave it out and have a veggie pie. The simple topping, yummy white sauce, and versatile veggie mixture make this recipe great addition to your dinner rotation. 

 

Head on over to Gluten-Free Goddess for the recipe and lots more winners.

Pasta Pie with Roasted Veggies

This pasta pie is a perfect week night meal. Easy to throw together with a short bake time and very little prep.

The original recipe is from Gluten-Free Goddess. Karina's website is all gluten free and has a large section of vegan recipes too. Most of her recipes can be used as guides that allow for substitution of ingredients with suggestions.

For this Pasta Pie I used the veggies I had on hand: broccoli, onion, zucchini, and cherry tomatoes. I think it would be delicious with any variety you have handy. The cherry tomatoes on top are a must with a little burst of sweet as you're eating. Also, the fresh rosemary will make your kitchen smell wonderful and adds to the restaurant entree taste.

I was a little skeptical about my Vegan White Sauce when I first tasted it so, I added a teaspoon of Herbamare and an additional teaspoon of mustard. Also, I didn't have any cornbread crumbs so I used crushed corn chips for the topping. Other than that, I followed Karina's recipe and I'm glad I did! Good for dinner and great as leftovers for lunch the next day.

Try it, modify it. Either way, you'll love it!

Head on over to The Gluten-free Goddess for the Vegan Pasta Pie recipe. 

Gluten Free, Oat Free, Peanut Butter Granola Bars

I love granola bars. They are perfect to throw in my purse or the diaper bag for a snack on the run or a last minute breakfast. But, finding a healthy gluten free granola bar that costs less than a dollar each can be a challenge. So, I set out to find a recipe of my own.

After LOTS of recipe searching I found that you basically need a "glue" and a base. I played around with the amounts and adjusted a few other recipes to come up with a simple, easy to mix and match version.

These granola bars have become a staple around here. The variations are as simple as what's on my pantry shelves. I've added chocolate chips a few times, raisins once, and played around with the type of cereal and nuts a bit too. Each time the results have been fantastic.

Our favorite combination has been with peanut butter Panda Puffs and Koala Krisps for the cereal mix and slivered almonds, pumpkin seeds, sunflower seeds, and cashews. We also liked it with Honey Nut Chex and Koala Krisps. Having a variation in the sizes of cereal seems to hold the bars together better.  Mini Chocolate chips were a big hit.

Below you will find the basis for two types of granola bars. Play around with the recipes and you will most certainly come up with one you LOVE as well.

Gluten Free Peanut Butter Granola Bars
Ingredients:
1/2 cup agave
1/4 cup brown sugar
3/4 to 1 cup peanut butter (creamy or crunchy) (If you use the 100% natural- like out of the health food store machine- increase P.B or agave by about half a cup)
1 teaspoon vanilla
2 cups granola base
2 cups nuts/seeds
1 cup dried fruit or chocolate chips or both

GRANOLA BASE could be:

• Gluten free oats (toasted)
• Gluten free cereal
• 1.5 cups gluten free oats/cereal + 1/2 cup shredded coconut

NUTS/SEED combinations could be any combination of the following:

• Pepitas (green pumpkin seeds)
• Almonds
• Pine nuts
• Pecans
• Walnuts
• Sesame seeds
• Sunflower seeds
• Flax seeds

DRIED FRUIT can be any combination (or single fruit) of the following:

• Dried cherries
• Dried blueberries
• Dried cranberries (like Craisins, if you want sweet ones)
• Dried apricots (chopped into small pieces)
• Dried dates (chopped into small pieces)
• Dried figs (chopped into small pieces)
• Raisins
• Prunes (chopped)

Directions

1. Line a 9 by 13 pan with parchment paper that also comes up the sides of the pan about 1/2 of an inch.
2. Preheat the oven to 350F.
3. Toast your nuts/seeds in the oven for a few minutes until slightly golden. While you are doing this, make your “granola glue” or peanut butter sauce.
4. To make the “granola glue” or peanut butter sauce, combine agave and brown sugar in a small saucepan. Heat, while stirring, until the brown sugar dissolves. Bring mixture to a simmer and simmer for 1-2 minutes until evenly foamy/bubbly on top. Remove from the heat. Add one teaspoon vanilla extract. Stir (it will steam a bit). Add peanut butter and stir briskly until lumps are gone and the consistency is uniform.
5. Mix granola base (oats or cereal) with your toasted nuts/seeds and dried fruit. Pour peanut butter mixture over the top and stir until evenly distributed.
6. Pour mixture into pan (on parchment paper). Spread evenly and then press down in to the bottom of the pan. Press the granola together firmly. An extra sheet of parchment on top can help keep your hands from sticking.
7. Cut into bars (while still in the pan) before baking. (You'll need to cut again, but this first time makes the job much easier)
8. Bake for 20 minutes at 350F.
9. Remove from the oven and allow to cool completely (it will firm up as it cools) before cutting again.
10. Wrap bars in wax paper and store in a Ziploc bag or airtight container on the counter until consumed. These can be refrigerated; however, I haven’t tried freezing them yet.

Enjoy!