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Mexican Rice Casserole

- September 24, 2013 | by April -

MexicanRice1

If you love Mexican food, you need to add this dish to your recipe box. It’s pretty easy and makes a lot, so it’ll feed a big family or provide lots of leftovers.

Ingredients:

2 tablespoons canola oil

4 cloves garlic, minced

1 large onion, chopped

2-4 Serrano chilies, chopped (more or less for heat)

4 cups long grain rice

Two 14.5-ounce cans whole tomatoes

One can diced fire roasted tomatoes

1 tablespoon cumin

2 tablespoons kosher salt

1 tablespoon ground black pepper

1/2 teaspoon cayenne pepper (or more)

1/4 teaspoon turmeric

4 cups no-chicken broth

Shredded Daiya Cheddar

MexicanRice2

Directions:

1. Preheat the oven to 375 degrees F.

2. Heat the oil in a large dutch oven over medium heat. Add the garlic, onions and chilies and cook until soft, about 5 minutes.

3. Reduce the heat to low and add the rice toast, stirring constantly for about 4 minutes.

4. Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric and cook for about 3 minutes.

5. Finally, add the broth, stir the mixture together and bring to a boil. Reduce heat to low, cover and simmer until the rice is not quite done (about 10 to 15 minutes left of cooking time).

6. Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes.

Leave a Comment · Filed Under: Gluten-Free, Main Course, Recipe, Vegan

Vegan and Gluten-Free Burritos

- August 31, 2013 | by April -

Burrito1

When my husband and I first started dating, we were in college and it was the summertime. We ended up getting “brunch” together a lot, because we both slept in past breakfast. To my dismay, my husband ALWAYS wanted mexican food.

I probably ate mexican food for brunch three or four times a week, and I was pretty sick of it by the time he left to go back to school at The University of Alabama.

Even though I got burnt out on it, I do love me some burritos, quesadillas, chips and salsa, tacos, and guacamole. Typing all those things just caused my belly to rumble.

When I realized that I was allergic gluten, my husband and I were in a tight spot. You can get a ton of vegan foods at mexican restaurants but there’s too much cross contamination for me to eat at them safely. So, we had to start learning how to make them on our own. If you’re in a similar position, I highly recommend trying this burrito recipe! It’ll rock your vegan g-free world.

Ingredients {for two burritos}:

2 gluten-free, vegan tortillas

1 cup cooked basmati brown rice rice

1/2 onion, thinly sliced

1 green pepper, thinly sliced

1 tablespoon of EVOO

1 can black beans, drained and rinsed

1 teaspoon salt

1 teaspoon paprika

1 teaspoon cumin

¼ teaspoon cayenne

handful of Daiya shredded cheddar cheese

a few dollops of Tofutti sour cream

salt and pepper for seasoning

Burrito2

Directions:

1. Heat a large skillet on medium-high heat. Add the EVOO, and let it heat up for a few seconds. Then, add the sliced onion and green pepper. Season with salt and pepper. Cook until the veggies are soft, about ten minutes. Stir regularly.

2. While the veggies are sizzling, in a small sauce pan, add the black beans, salt, paprika, cumin and cayenne. Stir to combine and heat on medium-low until heated through, about five minutes. Stir regularly.

3. When the veggies and beans have about two minutes left, heat the tortillas on medium-high heat in a skillet for about ten seconds on each side. You just want to get them warm.

4. All you have left is to assemble your burritos. Place the tortillas on a plate. Then add the rice, beans, veggies, cheddar cheese and sour cream. Enjoy!

2 Comments · Filed Under: Gluten-Free, Main Course, Recipe, Vegan

Mushroom Stroganoff: Vegan and Gluten-Free

- August 16, 2013 | by April -

Stroganoff1

I remember my mom cooking beef stroganoff pretty much weekly when I was a kid, and I hated it. I refused to eat it–it was that gross.

We joke about it to this day, so I never thought I would EVER make a stroganoff for myself.

I thought I’d sworn it off forever. But, then my husband and I watched an episode of ‘The Best Thing I Ever Made’ on the Food Network and Alton Brown created a mushroom stroganoff that looked delicious. We used his recipe for inspiration but made it vegan and gluten-free.

I have to admit that I think it’s now one of my favorite pasta dishes. I can’t believe I just typed that, but it’s the truth.

Stroganoff2

Ingredients:

1 package gluten-free pasta, cooked al dente (leave about 1 minute off the time)

3 tablespoons vegan butter

4 large portabella mushrooms

3 teaspoons kosher salt

1 bunch green onions, sliced and green/whites separated

1 tablespoon Bob’s Red Mill gluten-free all-purpose flour

2/3 cup no-chicken stock

8 ounces Tofutti sour cream

4 ounces Tofutti cream cheese

juice of ½ lemon

1 teaspoon black pepper

Stroganoff3

Directions:

1. Add the butter to a large, straight sided pan over medium high heat.

2. Once butter has melted, increase the heat to high and add the mushrooms with 1 teaspoon salt. Cook the mushrooms until they give off the juices and become dark (about 6 minutes).

3. Add the white parts of the onions until soft (about 3 minutes).

4. Sprinkle the flour over the mixture, stir to combine, and cook for another minute.

5. Deglaze the pan with the stock. Bring to a simmer, decrease the heat to medium-low and cook for about 12 minutes, partially covered.

6. Add the sour cream, cream cheese, remaining salt, lemon juice and black pepper. Stir until combined, about 4 minutes.

7. Add the pasta to the pan and allow the sauce to coat the noodles.

8. Add about half of the green parts of the onion and toss. Garnish with the remaining green tops.  Yum!

Stroganoff4

2 Comments · Filed Under: Gluten-Free, Main Course, Recipe, Vegan

Wendy’s Spicy “Chicken” Sandwich: Vegan and Gluten-Free

- August 15, 2013 | by April -

SpicyChicken1

I didn’t eat fast food often, but when I did, I almost always went for the spicy chicken sandwich at Wendy’s. Oh my gosh–I miss that treat.

Last Sunday, my husband asked what I wanted for lunch and I said, “Wendy’s spicy chicken sandwich,” knowing that even though that’s what I was craving, I’m vegan and gluten-free which means that isn’t an option. But, my man likes to see me happy, so he created a vegan, gluten-free option that delighted my tummy.

Seriously. You need to try this if you’re vegan.

SpicyChicken2

Ingredients:

1 pound package tempeh, cut into 3 patty sized squares

1/3 cup Frank’s Hot Sauce

2/3 cup no-chicken stock

1 no-chicken bouillon cube

1 cup Bob’s Red Mill gluten-free all-purpose flour

1 tablespoon sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

½ teaspoon paprika

canola oil for pan frying

gluten-free Buns

Vegenaise

leaf lettuce

tomato, sliced

SpicyChicken4

Directions:

1. Steam the tempeh {over about an inch of water} for about 5-7 minutes to remove any bitterness.

2. Meanwhile, in a shallow bowl, combine the hot sauce, stock and bouillon cube. Also, combine the flour, salt, onion powder, garlic powder, black pepper and paprika in a shallow bowl.

3. Once the tempeh is steamed, allow to marinate in the hot sauce mixture for about 15 minutes.

4. Heat the oil (about a cup) in a large pan to fry.

5. Coat the marinated tempeh in the flour mixture and fry for 10-12 minutes, flipping once. The tempeh should be golden brown and crispy.

6. While the tempeh is cooking, wash and cut the lettuce and slice the tomatoes.

7. If desired, toast the buns. {We did!}

8. Allow the tempeh to rest about 2-3 minutes before building the sandwiches.

Serve with your favorite side for a delicious meal!

SpicyChicken3

6 Comments · Filed Under: Gluten-Free, Main Course, Recipe, Vegan

Tempeh Shrimp Po’ Boys: Vegan and Gluten-Free

- August 9, 2013 | by April -

Poboy4

My husband used to fix me shrimp po’ boys when we ate meat. They were best in the summer, juicy tomato slices and sub rolls slathered in mayo. Yum. I can remember him frying up the shrimp in our tiny kitchen when we lived together in Brooklyn. The one-bedroom apartment would smell like fried shrimp until the next day.

I miss those po’ boys, and even though these aren’t exactly the same, they’re a damn good replacement for a vegan. My mother-in-law who has dramatically cut back on animal products but still indulges in some things like cheese loved this po’ boy, so it also passes the non-vegan test.

Ingredients:

2 cups Bob’s Red Mill gluten-free all-purpose flour

2 tablespoons baking powder

4 tablespoons Old Bay seasoning

1 16 ounces bottle gluten-free beer

2 1 pound packages of tempeh, cut into ¾ inch strips

2 cups rice milk

3 tablespoons creole seasoning

oil for frying

4 gluten-free rolls

3 cups lettuce, shredded

3 tomatoes, sliced

1 cup Vegenaise

Frank’s Hot Sauce, to taste

Poboy3

Directions for the tempeh shrimp:

1. Whisk the flour, baking powder and 2 tablespoons Old Bay seasoning in a large bowl. Slowly whisk in the beer. Place in the fridge during the next step.

2. In a steamer, steam the tempeh for about 6-7 minutes to remove any bitterness. Allow to cool for a few minutes.

3. In a medium bowl, combine the rice milk, remaining Old Bay seasoning, and 2 tablespoons of the creole seasoning together. Add the cooled tempeh and allow to marinate for 10-15 minutes.

4. Heat the oil over medium heat (350 degrees). Dip the marinated tempeh in the beer batter, and place directly into the oil. Fry in batches, placing the finished tempeh on a paper towel when they’re finished. The tempeh should be golden brown (about 5-6 minutes per piece).

Poboy1

Directions for the creole mayo:

1. In a small bowl, combine the remaining creole seasoning and Vegenaise.

2. Allow to sit in the fridge until needed.

Poboy2

To assemble the Po’ Boys:

1. Slather the creole mayo on both sides of the bread.

2. Put the lettuce and tomato on the sandwich.

3. Top with the tempeh shrimp, and add as much hot sauce as you’d like. Enjoy!

7 Comments · Filed Under: Gluten-Free, Main Course, Recipe, Vegan

Beer-Battered Fish Tacos: Vegan and Gluten-Free

- July 18, 2013 | by April -

FishTacos3

Have you ever heard of vegan fish tacos? I hadn’t until my husband decided he was going to make some. The “fish” is tender on the inside and crispy on the outside, the sauce has just enough heat, and the lime juice adds a little acidity that makes these damn good vegan fish tacos.

Ingredients:

canola oil

small corn tortillas

1 package tempeh

water for steaming

½ cup balsamic vinegar

1 tablespoon agave

½ teaspoon cayenne pepper

2 cups Bob’s Red Mill gluten-free all-purpose flour

1 tablespoon baking powder

1 ½ teaspoon sea salt

dash black pepper

¼ teaspoon garlic powder

1 16oz gluten-free beer

shredded cabbage

½ cup Veganaise

½ cup Tofutti sour cream

1 lime, juiced

1 jalapeno pepper, minced

½ teaspoon dried oregano

½ teaspoon cumin

1 tablespoon fresh dill, chopped

FishTacos1

Directions for the beer-battered fish:

1. Preheat a large pan with about 3 cups canola oil to 350 degrees or medium heat.

2. Cut the tempeh into small, bite sized pieces.

3. Steam the tempeh for about 5 minutes over a soft boil to remove any bitterness.

4. Meanwhile, in a medium bowl, whisk the vinegar, agave, ½ teaspoon sea salt, and ¼ teaspoon cayenne together.

5. Marinate the tempeh in the mixture until the batter is prepared.

6. In another medium bowl, add the all-purpose flour, baking powder, remaining salt, black pepper, remaining cayenne and garlic powder. Whisk to combine. Slowly add the beer and whisk until smooth. Place the batter in the fridge for at least ten minutes, until cold.

7. In small batches, dip the marinated tempeh in the batter and add it to the oil. The crust should be golden brown and crisp once it is finished – about 2 minutes per batch. Place the tempeh on a plate with paper towels.

FishTacos4

Directions for the sauce:

1. Whisk the veganaise, Tofutti sour cream, lime, oregano, and cumin in a small bowl. Add the jalapeno and dill.

To make the Tacos:

1. Heat the tortillas according to package directions.

2. Add the beer battered tempeh, top with the shredded cabbage and dress with the sauce.  Enjoy!

FishTacos2

Leave a Comment · Filed Under: Main Course, Recipe

Greek Eggplant Quinoa Burgers

- July 13, 2013 | by April -

GreekBurger2

You have not tasted the best vegan, gluten-free burger until you bite into this one. The flavors light up your mouth and it’s juicier than your average vegan burger.

IT’S. THE. BEST. The end.

Ingredients:

1 large eggplant

¾ cup quinoa flakes

½ medium yellow onion, chopped fine

4 garlic cloves, minced

1 cup cooked black beans

1 tablespoon dried oregano

½ teaspoon black pepper

½ teaspoon kosher salt

2 tablespoon vegetable oil

6 ounces veganaise

2 tablespoons cucumber, peeled and chopped fine

2 tablespoons fresh dill

sea salt to taste

gluten-free buns

GreekBurger1

For the Burger:

1. Preheat the oven to 425 degrees.

2. Cut the eggplant in half and place it cut side down on a baking sheet lined with parchment paper. Bake for 25 minutes or until the “meat” is tender.

3. Meanwhile, in a large bowl, combine the quinoa flakes, onion, 3 gloves garlic, black beans, oregano, pepper and kosher salt.

4. Once the eggplant has finished, allow to cool for a few minutes, and scrape the “meat” of the eggplant into a food processor. Process until smooth, and add to the other ingredients.

5. Using a potato masher, mash until combined. Form into patties.

6. Cook the patties over medium heat in a large saucepan with the oil until the outsides are golden brown, about 5 minutes per side.

7. Finish in the oven for 10-15 minutes to fully cook the inside.

For the Tzatziki Sauce:

1. Combine the veganaise, 1 garlic glove, cucumber, dill, and sea salt in a small bowl. Mix to combine.

2. Slather the tzatziki sauce generously on each burger. Enjoy!

7 Comments · Filed Under: Gluten-Free, Main Course, Recipe, Vegan

Macaroni and Cheese: Vegan and Gluten-Free

- July 5, 2013 | by April -

MacandCheese3

When I came home from high school, I’d sling my backpack onto the bottom of the stairs {sorry, Mom!} and make myself macaroni and cheese. I only liked Kraft mac and cheese from the box–no made-from-scratch mac and cheese for me!

In fact, when my mom asked me what I wanted her to serve at my graduation party, I said Kraft mac and cheese, and I could tell that’s the last thing she wanted to serve our family and friends. But, being the awesome mom that she is, she made what I requested–along with some other things for people who didn’t have my refined palate.

I got over this love for Kraft mac and cheese by grad school and starting making different recipes that turned out so much better.

When my husband and I decided to stop eating animal products, we had a hard time replicating mac and cheese. When I found out I’m allergic to gluten, it became even more difficult. Finally, we adapted a recipe from Great Gluten-Free Vegan Eats that I can’t get enough of. It’s not very healthy, so we only have it as a treat. It’s creamy, the “cheese” tastes amazing, and the breadcrumb topping gives it a crunchy element that will make you smile.

MacandCheese1

Ingredients for the Pasta and Sauce:

2 packages elbow macaroni {gluten-free}

7 tablespoons nondairy butter

3/4 cup sorghum flour

3 cups rice milk

2/3 cup nutritional yeast

salt {to taste}

1 package shredded Daiya cheddar cheese

MacandCheese2

Ingredients for the Topping:

3/4 cup nondairy butter

3/4 cup bread crumbs {gluten-free}

1 package shredded Daiya cheddar cheese

Directions for the Pasta and Sauce:

1. Preheat the oven to 350 degrees. Cook the pasta to package directions, and put it in a large casserole dish {9 x 13}.

2. While the pasta is boiling, make the sauce. In a medium saucepan, melt the butter on medium heat. Stir in the sorghum flour and whisk for about three minutes to make a roux.

3. Whisk in two cups of the rice milk and add the nutritional yeast. Whisk constantly for about three minutes.

4. Add in the other cup of rice milk and raise the heat to medium-high. Whisk the sauce frequently until it thickens. The sauce will thicken to a nice cheese sauce–don’t remove it from the heat until it does.

5. Taste the cheese and add salt if needed. We usually don’t add any.

6. Add the cheese sauce and one package of the Daiya cheddar cheese to the pasta and stir until combined.

MacandCheese4

Directions for the Topping:

1. Melt the butter.

2. Add the bread crumbs to the melted butter and use a fork to combine until crumbly.

Put It All Together:

1. Sprinkle half of the last package of the Daiya cheddar cheese on top of the pasta.

2. Sprinkle the breadcrumb topping on top, covering it evenly.

3. Scatter the rest of the Daiya cheddar cheese on top of the breadcrumb topping.

4. Bake for 20 minutes and then broil for three minutes, until the topping has browned a bit.

5. Season with freshly cracked black pepper.

6. Email me at blacksburgbelle@gmail.com to thank me for giving you the best vegan, gluten-free mac and cheese recipe you’ll ever find!

MacandCheese5

4 Comments · Filed Under: Main Course, Recipe

Southern Sunday Supper: Vegan Cheesy Grits with Andouille Mushrooms and Tofu

- June 27, 2013 | by April -

Grits1

Before adopting a vegan lifestyle, you couldn’t shove grits down my throat for anything. No way. Then, my husband and I were out to eat, enjoying a five course meal, including an amuse bouche of vegan cheesy grits with truffles. It was amazingly good, so my husband decided to try out his own grits recipe that’s both vegan and gluten-free. I give it two thumbs up.

Ingredients

canola oil

2 tablespoons vegan butter

2 pound mushrooms, sliced

¼ cup garlic powder

2 tablespoons minced onion

3 tablespoons kosher salt

1 teaspoon black pepper

½ teaspoon dried thyme

1 tablespoon paprika

¼ teaspoon dried sage

2 tablespoons liquid smoke

1 package tofu, drained and pressed

6 tablespoons vegan butter

6 tablespoons brown rice flour

1 large sweet onion, chopped

2 large green pepper, chopped

1 cup celery, chopped

cayenne pepper

3 cups no-chicken stock

¼ cup soy cream

¼ cup green onions, chopped

grits

rice milk

vegan butter

1 package shredded Daiya cheddar cheese

Grits2

Directions for the Andouille Mushroom Mixture:

1. Cut the tofu into bite sized pieces. Fry in canola oil until firm and golden brown.

2. At the same time, in a large stockpot, melt the 2 tablespoons of the butter on medium heat. Add the mushrooms and cook until browned.

3. In a large mixing bowl, whisk together the garlic powder, minced onion, kosher salt, black pepper, thyme, paprika, sage, and liquid smoke. Toss the tofu and mushrooms in the rub until well coated.  Some of the rub may not stick to the mushrooms and tofu.

4. In the large stockpot you cooked the mushrooms with, add the remaining butter and melt over medium heat. Add the flour to make a roux. Brown the roux over medium heat, whisking consistently until the color resembles peanut butter.

5. Add the chopped onion, green pepper and celery and cook until the vegetables are tender.

6. Season with cayenne.

7. Add the mushrooms and tofu along with any remaining rub and cook for an additional 8 to 10 minutes.

8. Stir in the no-chicken stock and the soy cream. Bring the liquid to a simmer and cook for 10 minutes, until the mixture coats the back of a spoon.

9. Remove from heat and add the green onions.

Grits3

Directions for the grits:

1. Cook the grits according to their package directions, substituting the rice milk and butter for water.

2. With about 30 seconds left on cooking, add the Daiya and melt into the grits.

To serve:

Spoon the grits in the center of a bowl or plate, and smother with the Andouille Mushroom mixture. Bon appetit!

1 Comment · Filed Under: Main Course, Recipe

Baked Ziti Pizza: Vegan and Gluten-Free

- June 22, 2013 | by April -

ZitiPizza3

When my husband and I lived in Brooklyn, there was a local pizzeria on our block that sold ziti pizza. It was sooooooooooo good. Since moving to Virginia {and adopting a vegan and gluten-free lifestyle}, we haven’t had anything like it.

This morning I woke up and told my husband that I wanted to try to make our own version of that pizza topped with baked ziti. He was game {like always!}, so we fixed this yummy concoction for lunch. It’s my new favorite pizza.

And, we invited my mother-in-law over to try it. She eats real cheese and gave our pizza two thumbs up. She loved it. Score!

ZitiPizza1

Ingredients:

1 package of Bob’s Red Mill gluten-free pizza crust mix

EVOO cooking spray

1 package penne pasta, gluten-free

1 tablespoon EVOO

28 ounces crushed tomatoes with basil

5 garlic cloves, minced

1 teaspoon thyme

1 teaspoon oregano

1 package of Daiya mozzarella cheese

ZitiPizza2

Directions:

1. Follow the package directions to make the pizza crust. Stop before putting it into the oven. {Make sure you spray the pizza pan with EVOO spray before spreading out the dough.} Preheat oven to 425 degrees.

2. In a sauce pan, heat up the tablespoon of EVOO and garlic on medium heat. When the garlic has infused the oil {but before it browns}, add in the crushed tomatoes, thyme and oregano. Cover and cook for twenty minutes.

3. Cook the penne according to package directions.

4. While cooking the pasta, put just the crust into the oven for nine minutes.

5. After you drain the pasta, combine it with 2/3 of the sauce and 1/2 package of Daiya mozzarella cheese.

6. After nine minutes, pull the crust out of the oven. Add a layer of sauce and then top with pasta. {You’ll have some pasta leftover.} Sprinkle some more mozzarella on top of the pasta.

7. Place it back in the oven and bake for 17 minutes. Enjoy!

Tip: If you want a little kick, sprinkle with red pepper flakes before serving.

ZitiPizza6

2 Comments · Filed Under: Gluten-Free, Main Course, Vegan

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