Side | Blacksburg Belle

Gluten-Free and Vegan Onion Rings

- August 2, 2013 | by April -

Before a couple weeks ago when my husband made us some onion rings to snack on, I hadn’t indulged in an onion ring in at least two years.

I’ve wanted to eat them {and even had some cravings for them}, but we’d never been able to find them both gluten-free and vegan. I found gluten-free onion rings that were made with eggs. And, I found vegan onion rings made with bread crumbs. But, never the combination of gluten-free and vegan. Thankfully, my husband is an amazing cook and he came up with a recipe just for me. So, if you’re allergic to gluten and vegan and have been missing onion rings, try this recipe. They’re delicious.

Ingredients:

1 large red onion, peeled and sliced into ¾ inch rounds

1 cup rice milk

1 tablespoon apple cider vinegar

hot sauce

1 teaspoon kosher salt

½ teaspoon fresh cracked black pepper

1 teaspoon paprika

¼ teaspoon onion powder

pinch cayenne

¼ teaspoon oregano

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

oil for frying

Directions:

1. Heat the oil to 350 degrees or on medium heat.

2. In a shallow bowl, combine the rice milk and vinegar and let sit for a few minutes. Do not stir. Add the hot sauce and stir to combine.

3. In an additional shallow bowl, combine the flour, salt, pepper, paprika, onion powder, oregano and cayenne.

4. Dip the onions into the milk mixture, and then into the flour mixture. Place the onions in the oil in small batches to avoid the rings sticking together. Fry until golden brown–about 6 minutes. Salt immediately after they are done.

TIP: You can soak the onions in the milk mixture for about an hour in the fridge if you have the time.

Sweet Potato Fries with Chipotle-Infused Ketchup

- July 15, 2013 | by April -

French fries are my enemy, because I love them so damn much. Even though they taste delicious, they aren’t good for me and they cause my waistline to grow. So, I’ve found a great alternative: baked sweet potato fries. My husband and I whip these up when we have a hankering for fries in the summertime.

If you want to get fancy, sprinkle some fresh rosemary OR creole seasoning on the sweet potatoes before you bake them. Either of those options will give them a different flavor, so you can mix it up!

Ingredients:

2 pounds sweet potatoes, peeled

2 tablespoons kosher salt

1 tablespoon black pepper

EVOO

1 cup Ketchup

1 teaspoon chipotle chilies in adobo sauce, chopped

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon lime juice

1 teaspoon agave

Directions for the Fries:

1. Preheat the oven to 400 degrees.

2. Cut the sweet potatoes into fries and toss with olive oil, salt and pepper.

3. Place on a baking sheet and cook for 25 minutes.

4. Flip and cook for an additional 15-20 minutes or until fries are crispy.

Directions for the Ketchup:

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat.

2. Add cumin and garlic powder and whisk for ten seconds.

3. Add the ketchup and chipotles and simmer for 2 minutes.

4. Add the lime juice and agave, simmering for an additional 1 minute. Thin with water, if desired.

5. Store in an airtight container in the fridge until ready to use.

Easily Add More Raw Veggies to Your Lunch: Garden Salad with Simple Dressing

- March 28, 2013 | by April -

Last summer, my husband and I traveled to Panama, so I could work with my partner-in-crime, Mayi, in person. We filmed a BUNCH of videos and took professional pictures.

Like any girl would, I wanted to look my best for the photos and video.

Leading up to our trip, my husband and I put ourselves on a “diet.” It wasn’t really a diet.

It only had one rule: At least half of our plates {for each meal} had to be covered with raw veggies.

Breakfast was easy, because we already had a large glass of green juice first thing in the morning. For lunch, we usually had a salad and something else. And, for dinner, we tried to get creative so we wouldn’t get bored with salads.

I lost about ten pounds and Kris lost about fifteen within a month and a half.

It was easy to stick with it, especially because it was such a simple plan. Even when we ate out, it was pretty effortless. We’d both order a large salad and then split something else like a veggie stir fry.

Nowadays, for lunch, we’re trying to get back to that plan. I’ll usually throw together a garden salad with whatever veggies we have and a simple dressing of olive oil and balsamic vinegar. Then, I’ll season it with salt and pepper. It’s yummy and neither one of us feel deprived because we usually have something else with it like soup, vegan grilled cheese, or veggie quesadilla.

We both stay full longer and feel healthier when we incorporate more raw veggies into our daily meals. If you’re looking to lose a little weight for summer, try filling half your plate with raw {or sometimes cooked} veggies and see if that doesn’t help you drop a bathing suit size.

Ingredients in the salad above: Romaine lettuce, cucumber, cherry tomatoes, avocado, green pepper, mushrooms, broccoli, extra virgin olive oil, balsamic vinegar, salt and pepper

Philly Cheese Mushroom Sub + Macaroni Salad: Vegan and Gluten-Free

- December 13, 2012 | by April -

The first summer my husband and I met, we ate at a local pizza joint practically once a week, but we never ordered pizza. We always got the philly cheesesteak sub sandwiches. All the college students used them as a hangover cure, and it worked.

When we made the decision to adopt a vegan lifestyle, I knew I’d miss these mouthwatering subs and I didn’t think I’d ever find a replacement until…my husband invented our new version of a Philly cheesesteak sandwich. That’s right–he deserves all the credit.

And, here’s how you can replicate it:

Make the macaroni salad first, because it’s much tastier if you chill it in the fridge for about thirty minutes before you eat it.

Macaroni Salad Ingredients:

{If you’ve got a small family like us, you’ll have leftovers and it stays good in the fridge for a few days.}

1 package gluten-free macaroni

1 cup frozen corn

3 bell peppers – chopped {it’s best to use different colors like two green and one yellow}

1/2 cup Vegenaise {we like the one made with grapeseed oil the best}

salt and pepper for seasoning

Instructions:

1. Cook the pasta following package directions, drain it, and rinse it with cold water until the pasta is cool.

2. While the pasta is cooking, thaw the corn.

3. Mix together the pasta, corn, peppers, and vegenaise. Add salt and pepper to taste.

4. Chill it in the fridge while you make your subs.

Philly Cheese Mushroom Sub Ingredients:

{Servings: Two}

2 gluten-free sub rolls

1 1/2 cups sliced mushrooms

1 bell pepper – sliced in thin strips

1/2 medium onion – sliced in thin strips

1/4 cup Daiya shredded mozzarella “cheese”

1 tomato – sliced

2 tablespoons Vegenaise

2 tablespoons olive oil

salt and pepper for seasoning

Instructions:

1. Heat a large sauté pan on medium-high with a tablespoon of olive oil.

2. Preheat oven to 400 degrees to toast the sub rolls. {The ones we buy need to be heated, but we suggest toasting them even if you don’t need to.}

3. While the oven is preheating, start sautéing the mushrooms until they begin to brown. {See picture below.}

4. Lower the heat to medium. Add the second tablespoon of olive oil to the sauté pan, scrape up any brown bits, and then add the pepper and onion slices. Stir frequently.