Archive for the ‘Recipes’ Category

Roasted beets with apples and plums – Oh my!

Wednesday, November 10th, 2010

Beets, apples and plums in all their yummy glory. Makes plenty of liquid while it cooks.

This is my new favorite thing to eat!  While it is quite delicious as I am preparing it now, I keep having this feeling that it will end up being made into something else.  For now, I am quite content to eat it, as is, in vast quantities.

I think eventually, I will eliminate the onions, reduce the liquids, thicken it a bit and make it into a cobbler with an oat topping.  That just sounds so good!

For now, I am eating this nearly daily.  It is really good over wild rice or red rice.  I think cranberries would be a really good addition too.  It couldn’t be simpler to make.

Thinly sliced onions mixed with liquid ingredient


Thinly slice 1/2 red onion and place in the bottom of a dish with a tight lid.

Mix together the sauce and pour it over the onions.


2 tablespoons olive oil

4 tablespoons balsamic vinegar

3 tablespoons soy sauce

2 tablespoons brown rice syrup


Chop 6 or so medium to large beets and put them on top of the onions and liquid.

Bake at 350 degrees for 30 minutes.  Give it a good mix.  At this point you can either add fruit and bake another 30 minutes or just finish cooking it without fruit.

The cooking time depends on how many beets you use and the size of your dish.  You can tell when the beets are done visually, but if you are uncertain, test them with a fork.  For this batch I added 1 large apple and 4 plums.

Beets are nearly cooked and ready for the fruit to be added.

As the beets and fruit cook you get a nice amount of not overly sweet broth.  It is good on its own or over a grain.  The beauty of this dish, is that all the flavors come through.  It is a really soothing and delicious seasonal meal.

I really hope you like this as much as I do.  And I really hope I have time to make it into a cobbler soon, because I really want to eat that, as I already mentioned….

Marinated kale salad (inspired by Sacred Chow’s but not really like it)

Monday, October 11th, 2010

kale salad with chickpeas, avocado, sunflower shoots and all kinds of yummy red veggies

Ever since I tried it, I have been kind of obsessed with the kale salad at Sacred Chow.  I started out trying to make it.  I quickly came close enough for my taste, got bored and created my own.  There really isn’t much to the entire thing except time…..  The kale, once tossed in the dressing needs time  to soften and change miraculously from yucky raw kale to delectable kale salad.  This post is a good one for instructing you in your kale prep.


4 tablespoons organic olive oil
1 tablespoon organic hemp oil
2 tablespoons fresh lemon juice
1 tablespoon ume vinegar
2 tablespoon organic mustard
1 or 2 cloves garlic, finely chopped
1 teaspoon chickpea miso

For a recipe like this, a measuring cup with spoon measures is so helpful. I use mine all the time.

I love the color of the ume vinegar

The only tricky bit about making this dressing is making sure the miso is well incorporated. Such a simple and tasty recipe. I use it on all kinds of stuff.


I made the only mistake you can make when making this salad, I was hungry when I started preparing it!  As I was waiting patiently for the kale I started thinking of all the great vegetables I had that I could add in. I decided I would chop only red vegetables and put them in my red bowl.

red stuff for the salad - radicchio, red cabbage, red onions, local radishes

Have you ever noticed how slowly time passes when you are hungry?

I had cooked some chickpeas in the morning, and I was still waiting for the kale. I was getting really hungry now, so I made a little appetizer salad. This was really really good. I added a little sea salt to this. The dressing is definitely salty enough for the kale, but not for the chickpeas.

chickpea salad with radicchio and pea shoots

Finally the salad was ready. I would guess it sat a couple of hours. I know recipes say to massage the leaves so it progresses more quickly, but I refuse to massage my vegetables! So I wait. This meant I had eaten lots of chickpeas, so I wasn’t all that hungry. I took my time serving and made the salad two different ways.

with avocado and sprouts


with all the good red stuff!

After playing with my camera and taking the photos, I was hungry again!

So good. So good….

Gluten-free Pumpkin Cheesecake – NO! Pumpkin Custard Pie

Monday, October 11th, 2010

Pumpkin cheesecake in the pan



—————————————————————————————————- This is a recipe we have been making for about 20 years!  It pre-dates the new trend of using faux cream cheese in vegan cheesecakes. The recipe itself has not changed much over time, but my perception of it has.

Something I used to call cheesecake, is now not really that at all.  Back in the day, when tofu cheesecakes were the standard, this was a sort of typical  recipe.  Now that there are faux cream cheese products available that when baked with more closely approximate a non-vegan cheesecake, I question the naming of this little pie.  Truth be told, it is a pie not a cake! This is, in fact, more of a pumpkin custard pie than a pumpkin cheesecake!

So there you have it.  Just like that, the recipe has not changed, but the name has!   In my opinion, this recipe is still the best pumpkin anything I have ever made.  Hope you like it too!

Gluten-free Pumpkin Custard Pie – 9 inch

Serves 8 or more



½ cup gluten-free oats
¼ cup whole, raw brazil nuts
¼ cup gluten-free flour mix #2
1 teaspoon sorghum flour
1 tablespoon coconut flour
1/2 teaspoon arrowroot
Pinch cinnamon
Dash xanthan gum

2 tablespoons water
4 tablespoons maple syrup
1 tablespoon coconut oil


Preheat oven to 350 degrees. Lightly oil pie pan.

Put the nuts and all dry ingredients in food processor and process until perfectly smooth. Dough should be oily from the nuts. Be sure to scrape sides of food processor to ensure nuts are completely blended.

Add liquids through the spout of the food processor, and process until just together. Careful not to over process.

With well-floured hands, press dough into 9 inch pie pan. This pie crust does not need to be pre-baked.


½ pound extra firm tofu
1 cup canned pumpkin (not pie filling)
½ cup steamed sweet potato
1 thin sliver fresh ginger (more if you like ginger :-) )
2 tablespoons + 1 teaspoon arrowroot
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
Dash allspice
½ cup maple syrup
½ cup brown rice syrup
1 liquid ounce tahini
¼ teaspoon lemon extract
1 teaspoon vanilla extract
¼ cup pecan pieces

Place all ingredients in food processor and process until perfectly smooth. This should take several minutes, and you will need to pause and scrape the sides of the food processor. There should be no lumps visible in the mixture.

Pour into unbaked pie crust. Sprinkle pecans on top.

Bake for 45 minutes. Allow to cool. Refrigerate overnight before serving.

One 9 inch gluten-free tart crust

Monday, October 11th, 2010

photo by Kathy Patalsky

This crust was previously posted in a larger batch with measures given by weight. I think this one will be much more useful for folks working at home!  I also eliminated the buckwheat flour which tends to darken the crust.  Enjoy!

½ cup gluten-free oats
¼ cup whole, raw brazil nuts
¼ cup gluten-free flour mix #2
1 teaspoon sorghum flour
1 tablespoon coconut flour
½ teaspoon arrowroot
Pinch cinnamon
Dash xanthan gum

2 tablespoons water
4 tablespoons maple syrup
1 tablespoon coconut oil


Put the nuts and all dry ingredients in food processor and process until perfectly smooth. Dough should be oily from the nuts. Be sure to scrape sides of food processor to ensure nuts are completely blended.

Add liquids through the spout of the food processor, and process until just together. Careful not to over process.

With well-floured hands, press dough into 9 inch pie pan. This pie crust does not need to be pre-baked.

Recipe tasting – day four (WE FINISHED!)

Saturday, September 11th, 2010

Vegan gluten free sesame peanut cookies - one from the old days....

This really wasn’t such a big project.  I just have this nature that has to work on everything over and over.  So until the recipes were submitted in final form by Dustin, I was working to make them more betterer.

This sesame coated, peanut butter cookie recipe is a classic from the old Bread and Roses days.  It has gone through quite a few changes through the years. The original version was a crunchy cookie made with hydrogenated margarine (gasp) and wheat.  Now it is the softest and most melt in your mouth delicious glutenfree confection, with subtle undertones of coconut.  This cookie has long been a favorite of mine, as you can see by my loving description.

We also tested the pie crust recipe, which I scaled down to one 9 inch crust, and a citrus almond custard pie.  Dustin was quite taken with the custard pie and had it for breakfast three days in a row!

The pie crust recipe was brilliantly reworded by the (oft mentioned) recipe tester extraordinaire, Dustin. I will be reposting it here in the next few days.  As I most humbly thanked him and said “How many more ways can I find to praise you???????” he replied – get ready for the quote of a life time here –  “Oh, please. I am Forrest Gumping these recipes. You are The Supreme Master Genius from the Vegan Culinary Isle of Lesbos.”

Well if you insist…..

Recipe testing – day three

Friday, September 10th, 2010

Vegan glutenfree apple cake from the FoA test kitchens.

I am so late in posting after day three! I am literally done! Dustin has a few more recipes to test, but my portion is done. I slept in and took a long walk and drank a lot of tea and did a whole lot of nothing. I may even eat a proper meal today!

The hard part of this project for me was scaling down the measurements while keeping the final product true to the original recipe.  This is easy enough if you like math, which I do, but recipes need to be user friendly.  That was where the biggest challenge was for me.  It actually resulted in an entirely new recipe for a product we make all the time. Yup, the bi-product of this project is a new product for local Gone Pie people.  I will be tweaking that this weekend and offering it to stores next week.

So feast your eyes on the latest results from the test kitchen. I won’t tell you what Dustin renamed this cake, but let’s just say that if we don’t finish testing all these recipes soon, we will both need entirely new wardrobes!  Thankfully it is the weekend, as we are now banned from sending any more sweets into his partner’s office.  Our taste testers are incredulous they are eating vegan, glutenfree items and taking seconds.  And thirds.  And so on ….

Here is a closer look at a version of the cake I made when I was writing the recipe.

Apple cake fancied up with a sliced pear topping

Recipe testing – day two

Wednesday, September 8th, 2010

Glutenfree vegan sourcream chocolate cupcake from the FoA/Gone Pie test kitchens!

Day two was a bit busier around here. I was working on the last couple of recipes for the chapter while Dustin was checking in with questions about the cupcake recipe.

Dustin called in the middle of the batch to check on a measurement that I had given him as “1/c c” (?). He had already guessed the amount correctly by the time I returned his call and was scooping cupcakes. Mid conversation he exclaimed “this batter is delicious”. Oh the joys of vegan baking. Guilt free batter tasting!

After the recipe was completed and passed the test, Dustin politely said “I have changed wording here and there.”

My lesson for today is that making recipes is challenging but it’s only part of the job. Making a recipe usable for others is another HUGE task. For example, Dustin asked “Should I also make a comment on the dough itself for the cupcakes? It’s much thicker than a typical cupcake batter…I wouldn’t want people to think they’ve done it wrong.” Um. Yes please….

Dustin’s final comment of the day:
“You could make an incredible gluten free chocolate cake from that cupcake recipe! That’s an impressive final product. I am going to make it as a cake next time!”

My final comment of the day: “DUSTIN, DUSTIN, DUSTIN! I HEART DUSTIN!” :-)

Recipe testing – day one

Wednesday, September 8th, 2010

Glutenfree vegan oatmeal cookies from the FoA test kitchens!

If you know me or read this blog, you know I am one serious baker. Perhaps not how you picture the carefree life of a baker, magically concocting and spreading sugary joy. I do that too. But before I unveil a recipe or a treat, I obsess! Kind of a lot….

I worry when Gone Pie sells something that it will be what the customer is expecting. And hopefully even a bit more. I try to be creative when I present a product, but still stay close to what is expected. You know, nothing much. Just all things to all people.

When I write a recipe, I turn that obsessing up a notch. Egads! I want everyone’s results to delight them. I am guiding their use of time, energy and ingredients and hoping they will be pleased with their efforts. I really really really need to make my recipe tasty and unique.

It is with all of these humble goals in my mind, I enter this latest project I am working on. I am happy to be submitting several glutenfree recipes to the soon to be released second edition of Dining with Friends

Enter Dustin Rhodes, recipe tester extraordinaire who is currently test baking the submitted recipes. Today was oatmeal cookie day. I think Dustin’s cookies look better than mine! And I couldn’t be more pleased…..


Dustin Rhodes, recipe tester extraordinaire, received the following feedback on our joint effort:
“They are delicious; I love the texture and the way they just melt in my mouth. 9.9 out of 10 (just because 10 is hardly ever used).”

You’re definitely going to want to order this cookbook! :-)

Mmmm….. Applesauce cake

Wednesday, August 25th, 2010

Close up of applesauce cake with sliced pears on top

On Tuesday afternoon, I took this cake and a second version with a few minor changes in the recipe, to the offices of Friends of Animals in Connecticut.  The cake was meant to speak for me and my recipe submissions to the second edition of Dining with Friends.

I met with Priscilla Feral and taste tested the two versions.  We were in agreement that, the first version was good and would be a fine recipe to include in the book.  If only we hadn’t tasted the second version….  This recipe and several others will be tested next week.  Here is hoping they can be replicated by another baker.

As Priscilla said on twitter “Chef Gonepie’s 8-9 NEW, scrumptuous #glutenfree #vegan recipes in ~Dining With Friend’s~2nd edition are secret until book’s out!”

Ingredients: organic applesauce, glutenfree flours (organic sorghum flour, organic millet flour, organic coconut flour, organic brown rice flour, garfava flour, potato flour, tapioca flour),organic sour cream, organic maple syrup, organic vegan sugar, organic safflower oil, organic coconut oil, baking powder, baking soda, spices, xanthan gum, sea salt.

Vegan sour cream recipe Gone Pie stylee

Wednesday, August 18th, 2010

I have been kind of obsessed with making our own vegan alternatives to commercial products lately. As I mentioned in a previous post we have been making sour cream and cream cheese to use in our recipes at the bakery. This was motivated by the so-so taste of the commercially available products, as well as their use of palm oil. I was pretty much working off a standard, functional internet vegan sour cream recipe.  Yesterday I decided to see if I could make a tasty condiment as well as a functional baking ingredient.

The internet recipes I have tried taste a lot like tofu, as does the Tofutti product “Better than Sour Cream”. The Tofutti product was also really, really firm and kind of unpleasant tasting on its own, although fine to bake and cook with. It is much whiter than what I came up with. I tried to select my ingredients with the goal of producing something as close to white as one expects sour cream to be. Alas, it is a tiny bit beige. But let’s focus on the flavor, which I think is quite good.

behold the "sour cream"

I am hoping this recipe will be included in the updated “Dining With Friends”, as it is featured in a couple of the recipes Gone Pie has contributed to the book.

Vegan Tofu Sour Cream

1 pound organic soft tofu
2T fresh organic lemon juice
2-3T organic brown rice vinegar
2T organic brown rice syrup
1/2 t sea salt
1-2T organic coconut oil
1 T mild organic vegetable oil
1/4 t xanthan gum

Gather your ingredients. Put them in your food processor and whirl away until you have a super smooth final product. I let it go several minutes. Patience in the processing will serve you in the final product. The longer you process the tofu etc., the smoother, lighter and better the final product. I definitely recommend letting the sour cream sit over night so the flavors can coalesce.

I used the maximum amount of vinegar and coconut oil. It was nice and sour and I think the coconut oil gave it a nice finished taste. You can definitely use all vegetable oil to replace the coconut oil, if you prefer. I am pretty sure the sour cream will have a hint of tofu flavor if you do that. The brown rice syrup is very mildly sweet and adds a nice sheen. Trust me on the salt and xanthan gum. The recipe really works out well once everything blends together.

I haven’t had non-vegan sour cream in over 20 years, so I am totally not sure if this tastes like the item it is based on. It definitely tastes better than the Tofutti product or the sour creams I made using on-line recipes.  As I taste tested it during the day for texture and flavor, I found myself enjoying it more than I expected. It even had a nearly dairy after taste, although I am not sure if that is a good thing!

I was pretty pleased. Hope you will be too!