Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins

When it comes to comfort foods, there isn’t much better than carbs. Carbs and I do well together – even when I ate meat (sure was a long time ago) I could easily skip out on the meat and go for half a loaf of homemade bread. If my mom had made these yummy Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins I think I probably would have gone through half the batch before dinner time. Add spicy and cheezy to any recipe and I’m good to go.

In keeping with my “veggie recipe a day” challenge, today’s featured veg is the spicy jalapeño. Jalapeños are technically a fruit pod, but they’re used as vegetables in recipes so I’m including them in the recipe challenge. Capsaicin, the health-promoting compound in jalapeños, provides the spicy kick and has been found to have anti-bacterial, anti-carcinogenic, analgesic, and anti-diabetic properties. These pungent peppers are also a rich source of Vitamin C. They also contain Vitamins A, E and K.

Note: Jalapeño peppers are notorious for varying greatly in the level of heat they provide. Be aware of this when you’re making these muffins! Removing the seeds and pith really tones down the heat while leaving them in makes them much spicier so adjust depending on how spicy you like your food.

Gluten-Free Vegan Jalapeno Cornbread Muffins

 

Gluten-Free Vegan Jalapeño

Cheddar Cornbread Muffins

  • 1-1/2 cups cornmeal
  • 1 cup gluten-free flour (Bob’s Red Mill works well)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 2 Tbs agave nectar or maple syrup
  • 2 cups non-dairy milk
  • 2 tsp apple cider vinegar
  • 1/4 cup vegan cheddar shreds (Daiya works well)
  • 2 Jalapeño peppers, diced and seeded (optional, leave some or all seeds for more heat)

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, whisk together non-dairy milk and apple cider vinegar and set aside.

In a mixing bowl, combine cornmeal, flour, baking powder, and baking soda.

In another bowl, combine canola oil, agave nectar or maple syrup, and milk mixture. Whisk till bubbly and well combined, then add to dry ingredients, stirring until combined. Fold in vegan cheddar and jalapeños.

Spoon the batter evenly into an oiled muffin tray. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.

Remove from oven and cool on a wire rack before serving.

Gluten-Free Jalapeno Cheddar Cornbread Muffins

Gluten-Free Vegan Jalapeno Cheddar Cornbread Muffins

Gluten-Free Vegan Jalapeno Cheddar Cornbread

Gluten-Free Cheddar Jalapeno Cornbread Muffins

 

A little agave sprinkled over the muffins is divine – it makes them spicy-sweet and delicious.

Gluten-Free Vegan Cheddar Jalapeno Cornbread Muffins

Stay tuned for tomorrow’s recipe featuring a different veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 37 days of recipes, here they are:

Printable Version:

4.0 from 1 reviews
Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins
 
Author:
Serves: 16
Ingredients
  • 1-1/2 cups cornmeal
  • 1 cup gluten-free flour (Bob's Red Mill works well)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup canola oil
  • 2 Tbs agave nectar or maple syrup
  • 2 cups non-dairy milk
  • 2 tsp apple cider vinegar
  • ¼ cup vegan cheddar shreds (Daiya works well)
  • 2 Jalapeño peppers, diced and seeded (optional, leave some or all seeds for more heat)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small bowl, whisk together non-dairy milk and apple cider vinegar and set aside.
  3. In a mixing bowl, combine cornmeal, flour, baking powder, and baking soda.
  4. In another bowl, combine canola oil, agave nectar or maple syrup, and milk mixture. Whisk till bubbly and well combined, then add to dry ingredients, stirring until combined. Fold in vegan cheddar and jalapeños.
  5. Spoon the batter evenly into an oiled muffin tray. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  6. Remove from oven and cool on a wire rack before serving.

 

Vegan Leek Filo Turnovers

I love library sales. There’s not much better than browsing through library books, finding a gem, and turning it over to reveal a $1 price tag. And last week I picked up a really cool vegetarian cookbook: Everyday Greens, which features recipes from the vegetarian restaurant Greens in San Francisco. Next time I visit the Bay area I’ll have to visit; the vegetarian menu looks delicious.

Running through the recipes in the book, I found a bunch that I want to modify into vegan recipes. Their recipe for Leek and Goat Cheese Filo Turnovers sounded intriguing; I’ve never worked with filo dough and to be honest it was sort of intimidating. All those sheets of thin, fragile dough, all of which were already torn halfway down the middle once I got them out of the box to make the recipe. Argh! But somehow it all came together. I discovered that by layering the sheets in 2’s like the recipe calls for and folding them gently, the tears didn’t matter (whew!) and the filo turnovers really weren’t that difficult. If you’ve never attempted a recipe like this, don’t stress! It really isn’t all that bad, I promise.

Sorry in advance for the pictures. They didn’t turn out awful but I took some right before dinner with overhead lighting (bleh) and the other two the next day and you can really see the difference. (Natural light is key, everyone!!) These first two are with natural light the next day but the filos had deflated slightly in the refrigerator.

Vegan Leek Turnovers

 

Vegan Leek Filo Turnovers

 

Vegan Leek Filo Turnovers

  • 1 Tbs olive oil
  • 3 medium leeks, white parts only, sliced in half lengthwise and then cut into thin half-circles
  • sea salt and fresh ground pepper
  • 1/4 cup white wine
  • 1/4 cup walnuts, chopped
  • 1/4 cup Daiya mozzarella shreds
  • 1 Tbs parsley, chopped
  • 8 sheets filo dough, thawed overnight in the refrigerator if frozen
  • 4 Tbs Earth Balance, melted

Preheat the oven to 375 degrees Fahrenheit.

In a saucepan, sauté leeks in olive oil over medium heat until they begin to soften, about 3 minutes. Add a pinch of salt and pepper. Add the wine and simmer until the pan is almost dry, about 2 minutes more. (If the pan is too wet after 2 minutes you may drain some of the liquid – the leeks shouldn’t be too wet.) Transfer to a bowl. When cool, add Daiya, walnuts, and parsley and season additionally to taste, mixing well.

To assemble the turnovers, lay 8 sheets of filo dough on a clean surface and cover with a damp cloth.

Lay out a single sheet of the dough and cover with one additional sheet, making a layer of 2. Brush lightly with Earth balance and carefully cut into 4 strips lengthwise. Don’t worry about perfection, as long as the strips are mostly straight the folding in the next step will handle the rest.

Place a heaping Tbs of filling at the end of each strip. Fold over the filling at a 45 degree angle, making a triangle. Continue to fold over to form triangles (think of folding a flag). Roll them loosely so the filling will have room to expand during cooking. Keep folding at an angle until you reach the end of the strip, trimming any excess filo if necessary. Make the rest of the turnovers in the same way.

Brush the filo turnovers with Earth balance and arrange them on a parchment-lined baking sheet. The turnovers can at this point be refrigerated or frozen for later baking (they freeze very well).

Bake until golden and crisp, about 15 minutes.

Leek Turnovers

Leek Filo Turnovers

These little crunchy-soft golden pockets were delicious, and you couldn’t even tell the filling is vegan. Even my husband really liked them, and he detests vegan cheese in most of its forms. I hope you enjoy them too if you decide to try them. Let me know your take on this recipe in the comments!

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge.

In case you missed the first 15 days, here are the recipes:

Printable version:

Vegan Leek Filo Turnovers
 
Author:
Serves: 16
Ingredients
  • 1 Tbs olive oil
  • 3 medium leeks, white parts only, sliced in half lengthwise and then cut into thin half-circles
  • sea salt and fresh ground pepper
  • ¼ cup white wine
  • ¼ cup walnuts, chopped
  • ¼ cup Daiya mozzarella shreds
  • 1 Tbs parsley, chopped
  • 8 sheets filo dough, thawed overnight in the refrigerator if frozen
  • 4 Tbs Earth Balance, melted
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a saucepan, sauté leeks in olive oil over medium heat until they begin to soften, about 3 minutes. Add a pinch of salt and pepper. Add the wine and simmer until the pan is almost dry, about 2 minutes more. (If the pan is too wet after 2 minutes you may drain some of the liquid - the leeks shouldn't be too wet.) Transfer to a bowl. When cool, add Daiya, walnuts, and parsley and season additionally to taste, mixing well.
  3. To assemble the turnovers, lay 8 sheets of filo dough on a clean surface and cover with a damp cloth.
  4. Lay out a single sheet of the dough and cover with one additional sheet, making a layer of 2. Brush lightly with Earth balance and carefully cut into 4 strips lengthwise. Don't worry about perfection, as long as the strips are mostly straight the folding in the next step will handle the rest.
  5. Place a heaping Tbs of filling at the end of each strip. Fold over the filling at a 45 degree angle, making a triangle. Continue to fold over to form triangles (think of folding a flag). Roll them loosely so the filling will have room to expand during cooking. Keep folding at an angle until you reach the end of the strip, trimming any excess filo if necessary. Make the rest of the turnovers in the same way.
  6. Brush the filo turnovers with Earth balance and arrange them on a parchment-lined baking sheet. The turnovers can at this point be refrigerated or frozen for later baking (they freeze very well).
  7. Bake until golden and crisp, about 15 minutes.

 

 

 

Raspberry Lemon Bars (GF, Dairy-Free, Egg-Free)

Lemon bars have always been one of my favorite desserts.  That tart-sweet flavor just does it for me; not too sweet and not too sour, soft and sorta gooey and a bit of crumble in the crust.  Mmm.  And raspberries just go so great with lemon, don’t you think?  Today I got the motherload of raspberries off our one little raspberry bush – at least probably 6 cups!  This is the first year we’ve had so many raspberries, and I am so excited.  There are still more that need to ripen!  Guess I need to figure out some more recipes to use them in… Shouldn’t be too hard, as raspberries are just about the best fruit on the planet (IMHO). 🙂

Back to recipes though – Raspberry Lemon Bars!!  I’ve been toying with the idea of trying out more paleo-type recipes for the hubby and myself.  Still vegan of course on my end, but simply removing a lot of the processed foods and gluten/grains for the majority of our eating.  I think the paleo concept seems really simple and makes a lot of sense to me on an intuitive level.  Why wouldn’t we want to eat as closely to our ancestors as possible (leaving out all the processed crap)?  Makes sense to me!

But I also really feel strongly about being vegan.  I think that since we don’t have to kill needlessly with our technology and knowledge of nutrition these days, there’s no reason not to attempt to preserve life whenever possible.  And of course eat lots of delicious plant products!!  This paleo/gluten-free adventure is not something that I’m going to follow 100% but there are elements I’d like to incorporate.

So today, with this recipe, I thought I would try it out, at least somewhat.  Next time I want to try it with almond and coconut flours to make it really paleo friendly, so feel free to try that and let me know how it works if you’re feeling adventurous!!  But today all I had in my cupboard was gluten-free oat flour so I figured that would be next best and still a really clean healthy option, especially since I used stevia and agave for the sweetener.  So here it is, my first attempt at Raspberry Lemon Bars.

Vegan Raspberry Lemon Bars

Raspberry Lemon Bars (GF, Dairy-Free, Egg-Free)
 
A healthier version of the classic lemon bar dessert.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • For crust:
  • 1-1/2 c oat flour
  • 3 Tbs coconut oil, melted
  • ¼ tsp salt
  • 4 packets of stevia (or substitute ¼ cup sugar if preferred)
  • 3-4 Tbs water
  • For filling:
  • 2 cups raspberries, strained for the juice
  • 1⅓ cups water
  • 3 tbsp agar flakes
  • ⅓ cup agave nectar
  • ½ cup fresh lemon juice
  • 3 tbsp arrowroot powder
  • ½ tbsp finely grated lemon zest (from 1 lemon)
  • ¼ cup almond milk
  • Additional stevia or confectioners sugar, for sprinkling (if desired)
Instructions
  1. Grease an 8x8 inch baking pan. Preheat oven to 350 degrees fahrenheit.
  2. For the crust, mix the dry ingredients in a large bowl. Add coconut oil and mix until it looks crumbly. Add water, a tablespoon at a time, until the mixture forms a pliable dough. Press evenly into the bottom of the greased pan. Bake for 20 minutes, then remove and let cool.
  3. Meanwhile prepare the filling: In a saucepot, soak the agar in the water for 15 minutes. Use the time while it soaks to zest your lemons and squeeze your lemon juice. Mix the arrowroot into the lemon juice, raspberry juice, and agave to dissolve. When the agar has been soaked for 15 minutes, turn on the heat and bring the mixture to a boil. Boil for about 10 minutes, or until the agar is completely dissolved. Turn down the heat to medium and add the arrowroot/juice mixture, then add the lemon zest and almond milk. Whisk constantly until the mixture thickens, about 5 minutes. It should not be rapidly boiling, but low bubbling is okay. Pour the mixture into the prepared crust. Let cool for 20 minutes and then refrigerate for at least 3 hours, until the filling is only slightly jiggly and has set. Sprinkle with stevia or confectioners sugar, if using. Slice in squares and serve.

 

Gluten-free Blackberry Pie

My husband L-O-V-E-S blackberries.  Since I’m not a huge fan of desserts (I’d go for the loaded vegan nachos any day instead of sweets if I want to splurge!) I usually make dessert only when he’s really craving something specific.  Not much better during the summer than fresh-picked blackberries loaded into a pie.

But I’m also really on a gluten-free kick right now, and wanted to see if I could create a decent gluten-free version of his favorite kind of pie.  Using this recipe as my inspiration (modified to be vegan), I made up my own pie crust and crumble topping, and I have to say that I think it turned out delicious.  Hubby thought the crust was a little too powdery with the rice flour, so the recipe I included here is modified to have a thicker topping – more GF oats and less flour.  You might want to experiment to see what texture topping works best for you (or leave it off completely, it’s your pie!)

Gluten free blackberry pie

Gluten-free Blackberry Pie

  • 1 prepared unbaked pie crust (see below)
  • Approximately 3 lbs fresh blackberries
  • 1/2 c to 3/4 c agave or other sweetener of choice, depending on desired sweetness
  • juice from half a lemon
  • 3 tablespoons cornstarch
  • 1 c GF oats
  • 1/4 c white rice flour
  • 4 tablespoons brown sugar
  • 4 tablespoons Earth Balance or Coconut Oil, melted and cooled slightly

For pie crust:

I used this version, which worked wonderfully.  I changed the flour – all I had was Bob’s red mill gluten-free flour mix, and while it smelled a little like chickpeas while I was working with it, once I baked it tasted like a perfect pie crust, not like chickpeas at all.  I also used Earth balance instead of shortening.  Feel free to keep the recipe as it says or make my modifications, I’m sure it’s delicious either way!

Instructions
  1. Prepare crumb topping: combine oats, rice flour, brown sugar, and melted Earth balance or coconut oil in a small bowl. Place in fridge for at least 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Wash and prep your blackberries.
  4. In large bowl combine berries, sweetener, lemon juice, and cornstarch. Toss until well combined. Pour into pie crust. Cover with crumb topping.
  5. Bake in preheated oven approximately 55-65 minutes until bubbling and crumb topping and pie crust are golden brown. If the edges of your crust brown too quickly simply cover in foil to prevent further browning.
  6. Let cool completely before serving.  I set mine out for an hour and then placed the pie in the fridge to finish cooling. It’s really delicious cold!

This gluten-free blackberry pie is sure to be a hit with adults and kids (and meat-eaters!) alike.  Give them a real treat with some non-dairy ice cream on the side!

Gluten free blackberry pie

Here’s a printable version:

Gluten-free Blackberry Pie
 
A delicious vegan and gluten-free blackberry pie recipe, perfect for summer.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 prepared unbaked pie crust
  • Approximately 3 lbs fresh blackberries
  • ½ c to ¾ c agave or other sweetener of choice, depending on desired sweetness
  • juice from half a lemon
  • 3 tablespoons cornstarch
  • 1 c GF oats
  • ¼ c white rice flour
  • 4 tablespoons brown sugar
  • 4 tablespoons Earth Balance or Coconut Oil, melted and cooled slightly
Instructions
  1. Prepare crumb topping: combine oats, rice flour, brown sugar, and melted Earth balance or coconut oil in a small bowl. Place in fridge for at least 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Wash and prep your blackberries.
  4. In large bowl combine berries, sweetener, lemon juice, and cornstarch. Toss until well combined. Pour into pie crust. Cover with crumb topping.
  5. Bake in preheated oven approximately 55-65 minutes until bubbling and crumb topping and pie crust are golden brown. If the edges of your crust brown too quickly simply cover in foil to prevent further browning.
  6. Let cool completely before serving. I set mine out for an hour and then placed the pie in the fridge to finish cooling. It's really delicious cold!

 

Blackberry Chia Crumble

I’m really having a lot of fun delving into the gluten-free world.  It’s not that difficult in a lot of cases to modify my vegan recipes to leave out the gluten.  That’s not to say I’ll never use gluten in my recipes again, but I’m going to explore this for a while!

So when I stumbled across some beautiful blackberries on sale I knew I had to try out a crumble.  Blackberry crumble is one of the hubby’s favorites, and I wanted to try to jazz it up gluten-free style!  How about throwing in some chia while I’m at it to enhance the texture and add some awesome nutrition?  Oh yeah.

Blackberry Chia Crumble

Blackberry Chia Crumble
 
A blackberry crumble that's perfect for using up all those summer berries.
Author:
Serves: 4
Ingredients
  • 4 cups blackberries
  • Juice from half a lemon
  • 2 Tbs chia seeds
  • 2 Tbs agave syrup for additional sweetness, if desired
  • ½ cup gluten-free oats
  • ½ cup gluten-free flour mix (I used Bob's Red Mill)
  • ¼ cup brown sugar
  • ½ cup Earth Balance or coconut oil, plus extra for ramekins
  • ⅛ tsp sea salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix the blackberries, lemon juice, chia seeds, and agave in a bowl, mashing the blackberries slightly to release some of the juice.
  3. In a separate mixing bowl, combine the oats, flour, brown sugar, Earth balance (or coconut oil), and salt.
  4. Grease 4 ramekins and then fill with fruit mixture. Top with the oat mixture.
  5. Place on a baking sheet and bake for appx. 20 minutes, or until topping is crispy and golden brown.
  6. Cool slightly before serving.

This is an excellent way to use up summer berries, and very vegan- and gluten-free- friendly.  (I keep dreaming that it’s summer already…) It’s so wonderful to have such simple and healthy dessert options!

Blackberry Chia Crumble

What is your favorite summer dessert?