Author: gunnyskitchen

DinnerLeave a comment

Shrimp Tacos, GF/DF (serves 2)

gunnyskitchen

Topping: 18-24 medium or large shrimp 6-8 white corn tortillas 1/4 head small purple cabbage 1/4 red onion, finely sliced 1 large avocado, peeled and pitted grated vegan cheese (optional) cilantro (optional) 1 lime, cut into 8 wedges Shrimp Taco Sauce: 1/4 cup dairy free sour cream 1/4 cup mayonnaise 1 T freshly squeezed lime juice 1/2 t garlic powder 1 T chili sauce Put all the ingredients to the sauce in a small bowl and whisk them together. Shrimp marinade: 1 garlic clove. pressed or minced 1/2 t salt 1/4 t black pepper 1/4 t ground cumin 1/4 t … Continue reading Shrimp Tacos, GF/DF (serves 2)

BreadLeave a comment

Sour Dough Bread

gunnyskitchen

Making sour dough bread requires a starter. You can either purchase one, ask a friend who bakes sour dough bread to share a starter with you, or make your own. It’s easy to do, but you need to be patient, because it takes 7-10 days to get your starter ready to use. Google sour dough starter and you’ll find as many suggestions as there are days in a month, if not more. I’m sure all are suggestions are good. Once you have a starter the baking is very easy. I’ll share the recipe I use the most, but feel free … Continue reading Sour Dough Bread

DessertLeave a comment

Rhubarb Cream, GF/DF (serves 4)

gunnyskitchen

Step 1: 500 g rhubarbs 3/4 cup + 2 t (2 dl) water 1/2 cup (1 1/4 dl) sugar (I prefer my cream a little tart so I use less sugar, but I have noticed that this amount, or even more, is what most people prefer.) 1 T ground cardamom Wash the rhubarbs and cut them into small pieces (.4″ or 1 cm) Put the rhubarbs, sugar and cardamom in a saucepan. Turn to medium heat when the water starts boiling and let it simmer for ten minutes. Step 2: 2 T water 2 T potato starch Mix the water … Continue reading Rhubarb Cream, GF/DF (serves 4)

Vegan CheeseLeave a comment

Vegan Cashew Cheese

gunnyskitchen

1 cup (2 1/2 dl) raw cashews 1/3 cup (3/4 dl) filtered water 5 T freshly squeezed lemon juice 2 T coconut oil 1/4 cup (1/2 dl)Tahini 1/2 medium raw carrot, peeled and cliced 2 1/2 t salt 1/4 t paprika 1/8 t cayenne pepper 1 t garlic powder or flakes 1 T Dijon Mustard 1/4 cup (1/2 dl) Nutritional Yeast 1 cup (2 1/2dl) filtered water 1 T Agar-Agar powder (not flakes) Put all ingredients (except 1 cup of water and the Agar-Agar powder) in a high speed blender and blend until very smooth. Add one cup of filtered … Continue reading Vegan Cashew Cheese

BreadLeave a comment

Oat meal buns GF/DF (serves 10)

gunnyskitchen

1/2 cup +2 T (1 1/2 dl) glutenfree oats 1 cup (2 1/2 dl) water 50 g dairy free butter cut into pieces 25 g fresh or 4 t dry yeast 3/4 cup (2 dl) plant based milk 1 T Psyllium husk 2 T sugar 1 t salt 2 1/2 cup (6 dl) gluten free flour Mix water and oats in a saucepan and make oatmeal. Take the saucepan off the burner and add the dairy free butter. Mix well. Put the yeast in a bowl and add a little of the dairy free milk. Add the remainder of the … Continue reading Oat meal buns GF/DF (serves 10)

Dips and DippersLeave a comment

Green Hummus: GF/DF

gunnyskitchen

This hummus is a nice change from the traditional chickpea hummus. I usually make it in the food processor, but if you prefer it smoother I recommend that you to do it in a high speed blender. 1 carrot, peeled and cut into small pieces 1/3 English cucumber washed, deseeded and cut into pieces 2 sticks celery cut into pieces a handful of spinach juice from 1/2 lemon 1/4 cup (1/2 dl) raw or roasted sunflower seeds 1 garlic clove, peeled 1 t salt 1/2 t cumin 1/2 t paprika powder a pinch of red pepper flakes 2 T olove … Continue reading Green Hummus: GF/DF

Dips and Dippers, UncategorizedLeave a comment

Almond Butter (makes 3 cups/700g)

gunnyskitchen

Homemade almond butter is easy to make, if you have a high speed blender, and is 100% natural. You need: a high speed blender 3 cups (700 g or 7 dl) raw almonds Heat the oven to 350 F/175 C. Put the raw almonds on a baking tray and roast for 15-20 minutes. Always use unsalted roasted almonds. If you don’t roast the almonds you need to add oil, otherwise the butter will be very dry. The roasting combined with the blending releases the oil in the nuts. An alternative is of course to buy almonds that are already roasted. … Continue reading Almond Butter (makes 3 cups/700g)

DrinksLeave a comment

Mango Lassi (serves 2)

gunnyskitchen

1 cup (2 1/4 dl) plant based yoghurt (I use plain unsweetened almond milk yoghurt) 1/2 a cup (1 1/4 dl) plant based milk 1 1/2 cup (3 1/2 dl) fresh mango peeled and cut in small pieces (frozen mango works too) 1/4 t ground cardamom 1/2 t turmeric powder a little honey can be added if the mango isn’t sweet enough Put all ingredients in a blender and blend on high until the drink is smooth and creamy. Continue reading Mango Lassi (serves 2)