Too Easy Candied Maple Pecans (Gluten-Free & Vegan)

Easy Candied Pecan (Gluten-Free)

Never buy candied pecans, they are too easy to make! I am scared to share this recipe because now all my friends will really know just how easy they really are. I bring these pecans to get-togethers and no matter how much I make they usually disappear before everyone gets to try them. I love to snack on them but if I can manage to save some they are perfect on salads or desserts. I love easy “recipes” like this. More like little tricks to make delicious add-ons that happen to be gluten-free!

Maple Pecans

  • 4 TBSPs Pure Maple Syrup (only the real stuff will do)
  • 3 cups Pecans

Preheat the oven the 300 F. Combine maple syrup and pecans in a bowl to coat (the measurements do not need to be exact). Spread the pecans out on a baking sheet lined with parchment. The cooking time really depends on the oven. I usually put them in for about 15-20 minutes. You want to make sure they caramelize but don’t burn, so check them often. Let them cool and store in an airtight container. These pecans are perfect as a snack and are also great added to: salads with beets and goat cheese, yogurt, ice cream…


Candied Maple Pecans (Gluten-Free)

Easy BBQ Tofu (Gluten-Free & Vegan)

Easy BBQ Tofu (Gluten-Free & Vegan)

This is a quick snack/meal you can throw together super easily. It is basically tofu crisped up in a pan and covered in BBQ sauce. You can’t get much easier than that. I served mine with “cheesy” kale chips made with nutritional yeast and potato wedges. I made this for a recent girls night with my two favorite vegans with what I had already in the house. I always love a fast and easy dinner you can make without running to the store. The tofu would be great with any veggies or quinoa. It would also make a perfect vegetarian option to serve on the side of a meat based meal.

This certified gluten-free BBQ sauce was great and comes in several flavors. I found it at Le Marquis Sans Gluten for $2.95, which is a great price for a certified gluten-free product. Bonus that it’s delicious and will be great for BBQ season.

BBQ Tofu

  • 1 package firm tofu- cut into thin triangles (about 20-25 pieces)
  • BBQ sauce (gluten-free)- I used Simply Naturals Organic BBQ Sauce in Honey Flavor
  • 1-2 TBSPs grapeseed oil

Dry the tofu well. Works even better if you can press the tofu to release the water.

Heat the grapeseed oil in a pan over medium high heat. Add the tofu and fry until golden on each side. Taking the time to turn each piece individually with tongs or a fork.

Once cooked cover with BBQ sauce and serve with veggies, rice or as a snack on its own.

You can also put your tofu on the BBQ and then cover it with BBQ sauce.

It’s that easy!

For the oven baked kale (kinda like kale chips): Heat your oven to 325F. Wash and dry your kale well. Tear into bite sized  pieces (removing the stem). Place on a single layer on a baking sheet (I usually use 2 baking sheets for a large head of kale). Drizzle the kale with a little olive oil and rub the oil into the leaves. I like to sprinkle the kale with a generous amount of nutritional yeast and a little salt and pepper. Let your kale bake until it has reached your desired level of crispyness. I cook mine for about 10-15 minutes (cooking times vary depending on the freshness of the kale and heat of the oven).

For the potato wedges: Heat your oven to 425F. Slice your potatoes into wedges and place on a baking sheet. Drizzle with olive oil and toss to coat. I like to top mine with some chili powder, salt and pepper. Bake in the oven until crispy, about 30-40 minutes.

One block of tofu, one head of kale and 4 medium potatoes made lots of food for 3 girls.

Easy BBQ Tofu (Gluten-Free & Vegan)

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Easy BBQ Tofu (Gluten-Free & Vegan)

Gluten-Free in Montreal: Invitation V

Vermicelli rice noodles in a creamy curry & coconut sauce with its julienne vegetable, fresh sprouts & coriander

Vermicelli rice noodles in a creamy curry & coconut sauce with its julienne vegetable, fresh sprouts & coriander

Invitation V in Mile End is a vegan restaurant that features many gluten-free items which are clearly marked on their menu. Like most restaurants in Montreal they cannot guarantee no cross-contamination but they paid great attention to the fact that my meal had to be gluten-free. They noted that I was celiac when I made my reservations and when each dish was served they noted what on the table was gluten-free (for the items my friends ordered). The menu is completely vegan, but I think the menu would please most meat eaters.

The restaurant has a good atmosphere, the service was great and the meal was delicious. The only negative was the dessert, the “cheeseless” cake was inedible, which was a disappointment since my friends and I usually love vegan desserts. My two girlfriends and I were happy trying a new place that catered to my allergy and my vegan best friend.

Compared to most restaurants Invitation V takes a lot more care to provide a gluten-free dining experience. I would definitely go back, minus the cake. The prices are about average, the mains were between $14-$18.

I went for dinner, but they also do lunch and brunch.

Invitation V

254 Rue Bernard Ouest,
Montreal, QC, H2V 1T5
(514) 271-8111

http://www.invitationv.com/

Green Salad with balsamic vinaigrette

Green Salad with balsamic vinaigrette

French fries

French fries

New-Orleans crab less cake served with Cajun rice and basilica sauce

New-Orleans crab less cake served with Cajun rice and basilica sauce

Healthy Cookie Dough Baked Oatmeal (Gluten-Free & Vegan)

2014-01-28 15.09.15I have been dying to try this simple recipe for baked cookie dough oatmeal that I adapted from one of my favourite healthy baking websites. The original recipe made them look like cakes but because I am inpatient and insist on eating my food hot mine worked out better kept in the ramekin. This recipe tastes like a decadent cookie but is super easy to make, pretty healthy and makes a great breakfast, snack or dessert. It is also really easy to play around with the ingredients and try different combos, baked oatmeal is hard to screw up. In my books anything that is this yummy, easy, comforting and falls into the healthy column is a definitely a winner.

How have I gone my whole life without trying baked oatmeal!?!?

Ingredients

These proportions make 3 to 4 small ramekins full of oatmeal. You could also bake it in one large dish.

  • 1 cup certified gluten-free rolled oats (I like Cream Hill Estates)
  • 1/4 tsp salt
  • 1/2 cup unsweetened apple sauce
  • 3 or 4 TBSPs maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup milk (any kind) or water
  • a few handfuls of semi-sweet chocolate chips or chopped semi-sweet chocolate
  • Optional: chopped nuts, coconut flakes and cinnamon (pecans and almonds worked well)

Preheat your oven to 400F.

Mix all the ingredients in a bowl and distribute into 3 or 4 ramekins (depending on their size). It is not necessary but you can coat the ramekins with a little coconut oil or vegetable oil. Bake in the oven for about 20 minutes until set and then increase the heat to broil for several minutes for a crispy top or just continue cooking them for a few more minutes (the cookie time really depends on your oven and how crispy you would like your top to be).

Enjoy this filling and delicious treat right out of the oven. Perfect for this cold weather we have been having. It can also be made ahead. I kept mine in the fridge for 24 hours before baking and they tasted exactly the same.

Note: If you would like it to come out as a little cake make sure to coat the ramekin with a little oil (I prefer coconut) so it will release once cooled.

Inspired by this great blog Chocolate Covered Katie that features amazing healthy version of almost every dessert imaginable, many being gluten-free.

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Easy Smashed Chickpea Salad (Gluten-Free)

2014-01-13 20.16.35This smashed chickpea salad is one of my favorite things to make and it only takes a few minutes. I often make a double batch to eat throughout the week. It is great on it’s own, as a filler in a sandwich or as an addition to a salad. My preference is to serve it on gluten-free toast with mayo.

The simple combo of chickpeas, lemon, red onion and parsley is always perfect. It’s an easy thing to throw together for a group and make in large quantities if you want to bring something that is healthy and gluten-free for everyone to share.

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 TBSP finely chopped red onion
  • 1 TBSP chopped fresh parsley
  • Zest and juice from half a lemon (you can use more to taste)
  • Salt and pepper to taste
  • A few TBSPs of  olive oil (to taste)

Note: This is really a no measurement recipe. I just gave suggestions, feel free to play with amounts.

Mix everything but the olive oil in a medium sized bowl and lightly smash the chickpea mixture with a fork or a potato masher (I sometimes omit this step if using it as a salad). Add the olive oil and mix it all together.

Adapted from Smitten Kitchen

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