Vegetarian Archives - The GF Foodie

My Grandma’s Apple Crisp

thegffoodie — Sat, 17 Jan 2026 23:57:26 +0000

Growing up, apple crisp was my favorite dessert that my Grandma made. I’ve made this countless times in my adult years–every fall when apple season starts. I’ve cut down the sugar a bit from the original recipe and I think it’s better this way. I don’t want it too sweet, especially if you top it with ice cream or whipped cream. It’s delicious served warm with vanilla ice cream. Go over the top with a drizzle of caramel!

Cut, peel, and slice apples then toss is a 13 x 9 baking dish with the rest of the filling ingredients.

Toss all dry ingredients together in a medium bowl.

Drizzle melted butter over dry ingredients, stirring with a fork to moisten all of the dry ingredients and distribute evenly.

Sprinkle topping evenly over filling.

Bake at 375 for 35-40 minutes. Poke apples with a fork or sharp knife to test doneness.

Grandma Lucille’s Apple Crisp

Filling:

7 green apples, peeled and thinly sliced

2 tbsp. brown sugar (less if using sweeter apples)

½ tsp. cinnamon

½ tsp. nutmeg

Topping:

1 cup oats

1 cup 1-1 GF flour

½ cup brown sugar

1 stick + 3tbsp. butter, melted

½ tsp. cinnamon

½ tap. Nutmeg

Toss sliced apples with other filling ingredients in a 13×9 or 3 quart baking dish.

For topping, stir together all dry ingredients in a medium bowl then drizzle in melted butter, stirring with a fork to moisten all of the dry ingredients. Pour on top of apples, spreading out evenly across the pan. Bake at 375 for 35-40 minutes. Poke apples with a fork or sharp knife to test doneness. Serve warm with ice cream!

The post My Grandma’s Apple Crisp appeared first on The GF Foodie.

Risotto

thegffoodie — Tue, 05 Mar 2024 03:43:56 +0000

I love risotto as a side dish with fish or chicken. It’s versatile and decadent. This recipe is for mushroom risotto but you can also replace the mushrooms for any other vegetables or mix-ins. I also like to make green risotto with peas and finish it with fresh herbs. For another level of decadence, add a ball of buratta at the end with the parmesan.

Risotto

2 tbsp. butter

2 tbsp. olive oil

1 lb. mushrooms, sliced

2 garlic cloves, minced

1 ¼ cup arborio rice

1/4 cup white wine (optional)

4 cups vegetable or chicken broth

1/2 cup grated parmesan or pecorino

In a low braising pan or heavy bottom skillet melt butter over medium heat with the olive oil and then add the mushrooms, kosher salt and fresh ground pepper. The mushrooms will begin to release all of their water. Meanwhile, heat the broth in a small saucepan and bring to a low boil. Once all of the water evaporates the mushrooms will start to brown lightly. When this happens, add the garlic and rice and stir well to coat. Keep cooking on medium for 2-3 more minutes while the rice toasts slightly.

Add white wine to the pan and stir well to deglaze the pan. Pour one cup of the hot broth onto the rice and keep the rice at a simmer, stirring well to distribute the liquid evenly. After the liquid is mostly absorbed, add another cup. Repeat this for about 15 minutes. If you’re not using wine, add 1/4 cup of water and stir well. Italians serve risotto “al dente” (after 15 minutes of cooking). Give it a taste and it’s too firm for your liking, let it cook for another 5 minutes. Then, stir in the parmesan and serve. I like to serve with parsley and topped with extra cheese.

The post Risotto appeared first on The GF Foodie.

Pumpkin Bread

thegffoodie — Fri, 10 Nov 2023 03:44:08 +0000

One of my favorite things to bake in the fall is pumpkin bread. I got this recipe over 10 years ago from my husband’s coworker’s wife. I had made pumpkin bread that turned out just OK and then we had guests over for Thanksgiving and she was one of them. She brought over pumpkin bread and I was astounded how much tastier her recipe was than mine. She graciously gave me her recipe and I’ve been baking this almost every fall ever since, sharing it with others along the way. I have no idea where she got the recipe but it is killer! There’s quite a bit of sugar but this does make 3 loaves. (You could get away with only doing 2.5 cups of sugar if you want less.) Serve it warm and enjoy it with coffee or apple cider.

Pumpkin Bread

4 eggs
3 cups sugar
2 cups pumpkin (one small can)
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves

Mix together well, then add the following (previously mixed in a dry bowl, added a little bit at a time, beating well):
3 1/2 cups Bob’s Red Mill 1-1 GF flour
1/2 teaspoon baking powder
3 teaspoons baking soda

Lastly, stir in:
1 cup vegetable oil
1 cup cold water
1 cup raisins (optional)
1 cup of walnuts or pecans (also optional)

Mix well. Pour into 3 greased loaf pans.

Bake at 300 degrees for 1 hour and 15 minutes, or until done. Test with a toothpick or knife for done-ness.

The post Pumpkin Bread appeared first on The GF Foodie.

Pumpkin Pancakes

thegffoodie — Wed, 16 Nov 2022 18:58:13 +0000

Fall is here and that means pumpkin everything! I created this recipe for Pumpkin Pancakes from a couple of other pancake recipes I had been using, and I adapted this using GF flour and canned pumpkin. I have made these with both brown sugar and coconut sugar and brown sugar gives these much better flavor. They were a little bland with coconut sugar. Maple syrup is the best topping for these plus you could also top with a little pumpkin pie spice or straight cinnamon, and I recommend pairing these with a latte or frothy cappuccino.

Pumpkin Pancakes

1 cup GF flour blend
2 tbsp. baking powder
½ tsp. salt
½ cup canned pumpkin
1 cup milk
1 egg
2 tbsp brown sugar
2 tbsp oil
1 tsp. cinnamon
½ tsp. ginger
½ tsp. clove
Dash nutmeg

(Or replace spices with 2 tsp. pumpkin pie spice)

Stir flour, baking powder and salt in small bowl. In large bowl beat egg slightly, add milk, oil, pumpkin, sugar and spices and beat by hand with a whisk til mixed. Add dry ingredients and stir to combine. Bake on a hot griddle and serve with warm maple syrup.

The post Pumpkin Pancakes appeared first on The GF Foodie.

Apple Crumble Muffins

thegffoodie — Sun, 16 Oct 2022 19:48:23 +0000

Apple Crumble Muffins

Muffin batter:

1 large honeycrisp apple, peeled and diced small
½ cup sugar
1 egg
¼ cup avocado oil
1 tsp vanilla
1 cup 1-1 flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp. salt

Topping:

3 tbsp cold butter, cut into ½ inch pieces
1/3 cup 1-1 flour blend
2 heaping tbsp GF oats
3 tbsp dark brown sugar

Put racks in top 1/3 of oven and preheat to 325 degrees. Line 12 cupcake cups with paper liners.

Toss apples and sugar in a large bowl. Whisk together eggs, oil, vanilla in a small bowl. In another small bowl stir flour, baking soda, cinnamon and salt with a fork. Stir egg mixture into apples and then add flour mixture and stir until combined and all dry ingredients are incorporated. Divide batter into 12 muffin cups.

Using the bowl from the flour, add all topping ingredients and rub together with your fingertips until crumbly. Top each cup of batter, dividing evenly. Bake until golden and crisp and until a toothpick inserted in center comes out clean, about 20-25 minutes. Cool before removing from tin.

The post Apple Crumble Muffins appeared first on The GF Foodie.

Bang Bang PDX

thegffoodie — Thu, 01 Sep 2022 16:13:27 +0000

This year for my birthday dinner–and my first birthday being GF!–I wanted to try a new 100% GF restaurant I’d never been to before. Referencing GIG Portland’s 100% GF restaurant list I chose Bang Bang PDX, located on NE Fremont and 47th. Featuring Asian menu items, the food here is not only delicious but super fresh and flavorful. Bang Bang is not only 100% gluten-free but also 100% dairy-free and 100% peanut-free, a welcoming invitation for those with food allergies.

Bang Bang makes killer fried chicken (pictured in the bowl above) which can be ordered as an appetizer or dinner and also comes with the green curry entree. Other appetizers include brussels sprouts with caramel fish sauce and crispy garlic, spicy vegan cauliflower, crab/pork spring rolls with spicy cashew sauce, rice puffs and salads.

Dinner entrees are loaded with layers of flavor. My favorite is the green curry bowl (pictured above) with fried chicken, prawns, crispy shallots, pickled vegetables, coconut rice, herbs and green curry sauce on the side. I could eat this every day.

Other awesome dinner entrees include the pork belly and blue crab fried rice (below) and the glass noodles with spicy pork, pickles greens and a soft egg. There’s also a pineapple curry available vegan with tofu or with the fabulous fried chicken. There’s also a kids bowl!

Bang Bang also has plenty of vegetarian and vegan options and they are happy to make dietary accommodations! My mom was able to order the Crab Fried Rice with tofu instead of crab to accommodate her shellfish allergy.

Panna cotta and mango rice pudding are offered for dessert and are on my list for my next trip to Bang Bang.

Learn more at bangbangpdx.com

Bang Bang PDX

4727 NE Fremont St.

Portland, OR 97213

503-287-3846

Hours: Wednesday-Sunday 5pm-10pm

Happy Hour from 5-6pm

Indoor dining open and plenty of covered, heated outdoor seating. Online ordering also available.

The post Bang Bang PDX appeared first on The GF Foodie.

Quiche

thegffoodie — Thu, 01 Sep 2022 15:41:28 +0000

I hosted a small tarot reading party in my backyard with a few girlfriends and the guest of honor was vegetarian so quiche was the first idea that came to mind. It’s packed with protein, savory and delicious. It pairs great with a salad for dinner or with fruit for breakfast. My original plan was to buy the crust to save time but from what I could find, all GF crusts and crust mixes contain sugar and therefore are only suitable for dessert pies. My sister gave me the recipe for the crust and it turned out well and was easy to pull together. My mom gave me the recipe for the filling and then I changed it slightly. I made one leek and garlic quiche and one broccoli quiche.

Leek Garlic Quiche

Kristin's Pie Crust

Makes one crust

1 c. Bob’s Red Mill GF 1 to 1 flour
1/2 tsp. salt
1 egg
1/4 cup cold butter

Stir together flour and salt. Cut or grate in the cold butter. Add 1 egg, stir well, then 2-3 Tbsp. cold water. (If it’s still too dry to come together add another 1-3 tbsps.) Stir together to fully moisten into dough, wrap in plastic wrap, and pat into a disc.

Refrigerate for 1 hour or I’ve even put it in the freezer for 20 minutes.

Let it sit out 10-15 minutes and then roll it between 2 sheets of plastic wrap and press into a pie plate.

Quiche Filling

2 tablespoons grated parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1 leek thinly sliced, white parts only
1 (9 inch) unbaked pie crust
4 eggs, well beaten
1 cup milk
1/2 cup half and half
1 teaspoon salt
1/2 teaspoon black pepper

Par-bake crust at 375 degrees until light golden brown in center, about 20 minutes. Remove crust from oven, sprinkle bottom of crust evenly with a little grated Parmesan and continue to bake until cheese has melted, about 5 minutes. Transfer pie plate to wire rack. Reduce oven temperature to 350 degrees.

Meanwhile, over medium-low heat, melt butter in a 10” skillet, add olive oil, then add garlic and leeks. Cook slowly, stirring occasionally until the leeks are soft and slightly golden.

Spoon leeks into crust.

Combine eggs, milk, and half and half, season with salt and pepper. Pour egg mixture over leeks and cheese.

Bake in preheated oven for 30-40 minutes, or until center has set.

Broccoli Quiche

For broccoli quiche substitute 1 cup chopped broccoli for the leeks. Keep everything else the same including the garlic.

The post Quiche appeared first on The GF Foodie.

Waffles

thegffoodie — Thu, 01 Sep 2022 06:01:47 +0000

I love waffles or pancakes on a weekend morning, and my little 3 year old loves to help! This particular recipe comes from my great aunt Norma. The original recipe is of course made for regular flour but I have always made it with GF flour, even before my celiac diagnosis, because the texture is SO much better with GF flour. In the past I’ve made these with regular flour and they are more dense. I prefer waffles to be slightly crisp on the outside and light and fluffy on the inside. GF flour is the trick. That perfect texture changes pretty quickly after taking the waffle out of the iron so eat them immediately. I love to serve these with either maple syrup or jam, or just eat them plain, straight out of the iron.

Waffles

2 cups Bob’s 1-1 GF flour
4 tsp. baking powder
1/2 tsp. salt
2 egg yolks
2 egg whites
1 3/4 cups milk
4 tbsp. avocado oil

In a small bowl separate eggs leaving whites in the small bowl. In a large mixing bowl combine all other ingredients including egg yolks.

Beat egg whites in small bowl on medium speed until soft peaks form, about 2-3 minutes.

Next, mix ingredients in the large bowl with the mixer on low until combined.

Fold egg whites into batter slowly and gently. Once incorporated scoop into a hot waffle iron and cook until golden for the best texture. Eat immediately for best results.

The post Waffles appeared first on The GF Foodie.

Kyra’s Bake Shop

thegffoodie — Mon, 06 Jun 2022 20:29:46 +0000

Kyra and I go way back. We’ve been friends for about 15 years—before she opened her award-winning bakeshop and even before she was GF! What started as a small operation in her home kitchen has grown into the Portland area’s top gluten-free bakery, located in Lake Oswego. Kyra has won The Food Network’s Cupcake Wars 4 times and came in 2nd place on her other two appearances on the show. She is truly talented and is The Queen of gluten-free baking. Kyra has also written a cookbook of gluten-free treats which I highly recommend, available in-store.

The menu features cupcakes, cinnamon rolls, doughnuts, muffins, savory galettes, cookies, cheesecake and espresso as well as breakfast and lunch items, available daily from 9am-4pm. Many items are dairy-free also and there are also vegan pastries available regularly, like the hot chocolate cupcake.

The cinnamon rolls are the BEST cinnamon rolls you will ever eat, GF or not. They are baked in a cupcake paper, topped with cream cheese frosting, and are super gooey and moist. Always heat it up for about 20 seconds in the microwave before eating. It must be eaten warm. Kyra’s cinnamon rolls are wildly popular and one of the best foods I’ve ever eaten.

Kyra’s Bake Shop

599 A Ave.
Lake Oswego, OR 97034
(503) 212-2979

Hours: Daily 9am-4pm

kyrasbakeshop.com

The post Kyra’s Bake Shop appeared first on The GF Foodie.

Kristin’s 1234 Cupcakes

thegffoodie — Mon, 06 Jun 2022 19:35:02 +0000

Yesterday I turned 40! It feels strange to have entered a new decade. In celebration of my birthday I had to make vanilla cupcakes with sprinkles, my absolute favorite, to share with my friends and keep in the freezer when a craving strikes. This recipe is my favorite if I have to make my own cake. My sister adapted her favorite cake recipe to work perfectly with gluten-free flour so this is her tried-and-true recipe. Anytime I need to make a cake, this is the recipe I use and it turns out perfect every time as either cake or cupcakes.

I topped these cupcakes with my sister’s cream cheese frostings. It’s super easy to throw together and not too sweet. Because of the cream cheese frosting I don’t leave these out for more than a few hours. The best way to store them when you’re done serving is to freeze them in an airtight container. Gluten-free baked goods should generally not be refrigerated as many of them dry out quickly. I put these in the freezer not long after finishing them because I made them at night for serving the next day. They thaw quickly once taken out of the freezer. Setting a cupcake out on the counter for about a half hour is sufficient in getting the entire cupcake back to room temp, and they will be as fresh as when you made them.

*Allergen note: this recipe can be made soy-free by using avocado oil rather than vegetable or canola and can be made dairy-free by using any alternative milk. I’ve made this with almond milk and it works perfectly fine.

Kristin's 1234 Cupcakes

1 cup avocado or other neutral oil

2 cups sugar

1 tsp. vanilla

4 eggs

3 cups GF flour blend

3 tsp. baking powder

1/2 tsp. salt

1 cup milk

Preheat oven to 350. Cream oil and sugar, then add vanilla and eggs one at a time. In a large mixing bowl, whisk together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour.

Line cupcake tins or grease 3 round 9″ cake pans and line with wax or parchment paper.

Pour batter into prepared pans, about 3/4 full for cupcakes. Bake 25 minutes for rounds, 12-15 minutes for cupcakes. (Check after 12 minutes with a toothpick as they will dry out fast.) Cool before removing from pans.

Kristin's Cream Cheese Frosting

1 stick butter, softened to room temp

4 oz. cream cheese, softened to room temp

2.5-3 cups powdered sugar

1 tsp. vanilla

Beat butter and cream cheese with a hand mixer, add vanilla, then slowly add in the sugar a half a cup at a time. I usually use 2.5 cups of powdered sugar but if it doesn’t look like quite enough frosting bump it up to 3 cups.

The post Kristin’s 1234 Cupcakes appeared first on The GF Foodie.