Gluten free Vegetarian Chebe Recipes: Dairy free Cinnamon Chebe Pop Tart Recipe

May 1st, 2009 yum Posted in Chebe, Dairy Free, Dessert, Lowfat, Vegetarian, breakfast 1 Comment »

gfpoptart2I love Chebe’s dairy-free, gluten-free cinnamon mix for sweet and healthy pastries, but it had been a while since I made any. But then one day on Twitter, someone started talking about how they missed cinnamon sugar pop tarts. I like cinnamon sugar myself, especially on sweet treats like the Kinnikinnick gluten-free cinnamon sugar donuts. I had heard of people making pop tarts from Chebe mixes before, but never a cinnamon pop tart. I researched online and, inspired by various gluten recipes, came up with this healthy and dairy-free pop tart recipe. The cinnamon filling did ooze out a bit, as I hadn’t sealed it well enough, but even so, I was able to turn the tarts and coat them in the filling and ended up with a delicious treat. I gobbled down way more than my share, but the DH finished them off for me when he got home from work, pronouncing them chewy but yummy. I think a less health conscious version would be more crunchy- and I’ll try that next time and share the results. Hope you enjoy this new way to enjoy cinnamon Chebe- I know we did!

Here are my other Sweet Chebe Recipes:
Low-sugar Low-fat Gluten-free Cranberry Apple Turnover Recipe
Gluten-free Apple Turnover Recipe

And, here are my many SAVORY Recipes using Chebe:

Chebe Savory Recipes

Dairy Free Gluten Free Cinnamon Pecan Pop Tart Recipe
Ingredients
1 pkg. Chebe Cinnamon Mix
2 tbsp coconut oil, solidified
3 tbsp. applesauce
3 tbsp dairy-free milk (soy, rice, almond, etc.)
1 egg

Filling:
3 tablespoons earth balance margarine
1/3 cup organic sugar
1/3 cup brown sugar
1 tablespoon cinnamon

1/4 cup pecans, crumbled

Directions
Combined softened margarine, sugar and cinnamon in a bowl until you have a smooth, granular filling. Keep pecans ready nearby.

Combine Chebe and egg in a small-medium bowl and mix. Add coconut oil, applesauce and dairy free milk and fold together. Knead the ingredients together until you have a smooth ball.

Break off portions of dough to roll inside a gallon ziploc type bag. When you have a nice thin layer of dough, cut the sides of the bag and peel it back. Cut the dough into rectangles and put a tablespoon or less of the cinnamon sugar filling on one half, leaving plenty of room around for sealing the pastry. Sprinkle it with pecans. Try to reserve a little filling if necessary. Fold over half of the dough and gently seal the pastry together. Use a fork to create folds all around the edge. Gently remove and place on a large cookie sheet lined with aluminum foil. Slice open steam release bits on top of each pop tart to try and minimize

Bake at 375 for 10 minutes. Carefully turn with spatula and bake for another five minutes minutes. Turn one more time so that the butter and sugar that has come out from the pastries coats both sides. If by some chance they DON’T leak, baste with a little leftover filling mixture. Bake for a few more minutes on both sides and cool.

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Gluten-Free Dairy-Free Vegetarian Pizza Toppings: Japanese Mayo Corn Pizza Recipe and Thai Un-chicken Tofu Veggie Pizza Recipe

March 11th, 2009 yum Posted in Chebe, Corn, Dairy Free, Japanese, Peanut, Pizza, Thai, Vegan, Vegetarian, tofu 7 Comments »


This week I decided to make vegetarian dairy-free pizza toppings different than any I’d made before. First, I took inspiration from California Thai-inspired pizza to make a pizza with a peanut sauce base, topped with grilled broccoli, roasted chard, and fried tofu strips. The DH gobbled it up and didn’t miss the cheese at all, which is quite an accomplishment since he usually favors simple marinara and lots of cheese.

Then I decided to follow the Japanese model and make a creative dairy-free topping using some popular ingredients usually only seen in Japan- sweet corn and mayonnaise. I guess I should have put potatoes on it as well- but I didn’t think of it, so I’ll leave that for next time. This time I used a base NOT usually seen in Japanese restaurants- a dairy-free, pine nut based basil pesto. Corn added interest and mayonnaise added the rich, creamy dimension usually added by cheese. I wasn’t sure how the DH would like mayonnaise on pizza, but happily, he seemed to really enjoy it. To my surprise, I really liked it too.

Peanut sauce is one of my favorite things, and I really loved it on pizza with grilled veggies and tofu, but the Japanese-inspired mayo pizza was yummy too. I can safely say that we’ll make both again… and I can’t wait! If you have a peanut allergy but can tolerate almonds, try substituting almond butter for the peanut butter and using your favorite oil to saute the tofu. It should be delicious!

I did not use a strictly vegan crust because I wanted to use a mild onion-garlic chebe base and the Chebe crust turns out best with eggs. I basted the Crust with paprika seasoned chili oil for the Thai-inspired pizza, and basil infused oil for the Japanese-inspired pizza. However, you could easily use a Gluten-Free vegan crust like this one and it would be wonderful. The thai style topping is already naturally vegan, but if you want to try a vegan Japanese-mayo topping, just use a vegan GF mayonnaise like Miso Mayo or Vegannaise.

For fun, check out these
Japanese Pizza Topping Flyers (non-veg)
Japanese Pizza Web Page

And only in japan would you get to see your pizza toppings dancing and talking as cute little animated figures before you crunch them up on your pizza:

Enjoy!

Dairy Free Pesto Mayo Japanese-style Pizza topping Recipe
Ingredients
1 GF Pizza Crust Recipe, baked for 5-10 minutes (5 for thin crust, 10 for thick crust)

1 GF, dairy free homemade basil pesto recipe:
1 cup fresh basil leaves, destemmed, and packed tightly
1/4 cup pine nuts, toasted
1 tsp. rice wine or cider vinegar
1 tbsp. cup nutritional yeast flakes (optional)
1 tbsp. olive oil
2 tbsp. water or more
salt and pepper

1/2 of a small can corn
dairy-free mayonnaise (your favorite- I used Smart Balance but recipe is easily vegan if you use GF vegan mayo like miso mayo or veganaise)

Directions
Preheat oven to 425.

Combine ingredients for your basil pesto in a small food processor bowl or blender.

Top GF Pizza Crust with basil pesto. Sprinkle with drained corn and dollop with small dabs of mayonnaise to taste.

Bake GF pizza for crust’s suggested time or until mayonnaise is browned and golden. (10-20 minutes)

Enjoy!

Notes
Small dabs of mayonnaise are probably better for this recipe, unless you really like mayonnaise…
Vegan Thai Peanut Tofu no-chicken Pizza Topping Recipe
Ingredients
1 recipe GF Pizza Crust

Peanut Sauce:
1/2 cup natural peanut butter
1 tbsp or more fresh grated ginger
1 tsp. brown sugar
3 tbsp lemon juice
1tbsp. gf low sodium wheat-free tamari
1/2 cup to 1 cup water
salt to taste
smoked paprika (optional)

7 ounces tofu, pressed in towels for 30 minutes
peanut oil
salt

1/3 bunch broccoli, cleaned, florets cut in long spears
sprinkle of sesame oil
smoked paprika
salt
sprinkling of brown sugar

several large leaves of chard
a few drops of sesame oil
salt

Directions
Combine peanut sauce ingredients in a blender or food processor, and reserve.

Slice tofu into thin strips and saute in oil, salting lightly. When golden brown on both sides, remove from pan and slice tofu strip in half horizontally. Reserve.

Sprinkle broccoli with sesame oil and rub so evenly distributed through florets. Season with smoked paprika, salt, and brown sugar. Grill (or roast in oven on high heat) until you have lovely grill marks on both sides. Reserve.

Preheat oven to 425. Rinse and dry chard leaves, dribble a few drops of sesame oil and evenly distribute. Sprinkle a tiny amount of salt on them and place on a large cookie sheet. Roast chard leaves until done to your taste (can be dry and leaf-like or moist- depends on how you prefer!) Watch the oven carefully. When chard is done, remove and reserve.

Heat peanut sauce on stove until it thickens lightly.

Prepare pizza by spreading a layer of peanut sauce and topping with thinly sliced grilled broccoli, roasted chard, and fried tofu strips.
Bake on 425 for 10-20 minutes, depending on your pizza crust and how crunchy you like the crust. Sauce should thicken more on the pizza. Enjoy!

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