The Plant Saurus Kitchens – nonmeat, nondairy and possibly gluten-free
A great breakfast. (If using gluten-free bread, this is also gluten-free!)
1-2 bananas
1/2 cup dairy free milk
1/4 cup maple syrup
1 tsp cinnamon
1 Tbsp vanilla
1/2 tsp nutmeg
Combine all ingredients in a blender until smooth.
Place in a shallow brown to soak bread slices.
Soak slices on both sides, then place on a greased, heated griddle.
Fry as normal, 2-3 minutes per side, until browned as desired.
Serve with vegan butter and maple syrup, as desired.
Something gluten-free to add to salads, sandwiches or other things.
3 cups coconut
2 Tbsp tamari
1 Tbsp maple syrup
2 tsp liquid smoke
1/2 tsp smoked paprika
Add 2 Tbsp oil to frying pan over medium heat.
Add all ingredients to the pan.
Fry for 10 minutes, stirring frequently, until crispy.
Store in a covered jar to use on salads, sandwiches or in recipes.
A great gluten-free cheese topping, or to make Mac & cheese.
2 cans coconut milk
3 tsp agar agar powder
1 tsp balsamic vinegar
2 tsp sea salt
3 Tbsp tapocia starch (flour)
1 tsp smoked paprika
1/4 tsp liquid smoke
1/4 cup nutritional yeast
pinch turmeric
Add milk, agar, vinegar and salt to pan.
Combine and boil for 2-3 minutes.
Add remaining ingredients – whisking constantly.
Boil gently for 15 minutes- continuing to whisk constantly.
Remove from pan and pour into a greased or parchment-paper lined loaf pan, and refrigerate.
Once set, it can be sliced for sandwiches and/or melted on (for example) pizza.
If using immediately (such as in macaroni & cheese), there is no need to refrigerate it – you may just add it to the recipe.