As you may recall, rhubarb was the choice for this month’s SOS Kitchen Challenge, hosted by Kim at Affairs of Living and me. This recipe challenge is focused on using a key ingredient to create all natural, sugar-free, vegan recipes. Our readers certainly didn’t disappoint for the third installment of our challenge, and Kim and I are excited to share a wide array of delicious-looking, allergy-friendly, vegan recipes with you. Many thanks to Kim for putting this month’s roundup together.
This month was incredibly busy for both Kim and me, and we both found ourselves strapped for time. With summer upon us (at least, in our hemisphere) and so many people heading out to vacation, we have decided to go on summer holiday from the challenge as well and take a hiatus in July. The SOS Challenge will return in August with a new key ingredient.
In the meantime, feast your eyes on these incredible sweet and savory submissions…
Raw Cashew Coconut Rhubarb Cookies
Raw Cashew Coconut Rhubarb Cookies from A-K at Swell Vegan, Minneapolis, Minnesota, USA
gluten-free, vegan, raw, sugar-free
Kim has been dreaming about these cookies–and no wonder. Just look at A-K’s wonderful use of dates, coconut, and rhubarb, in a lovely raw cookie that doesn’t require any unusual ingredients or a food dehydrator.
Baked Rhubarb and Apples with Earl Grey Tea, Cardamom, and Orange Zest
Baked Rhubarb and Apples with Earl Grey Tea, Cardamom, and Orange Zest from Janet at The Taste Space, Toronto, Ontario, Canada
gluten-free, vegan, sugar-free option
Janet’s recipe looks so wonderful, and don’t her photos make you feel like you can almost taste the rhubarb?
Millet Biscuits with Rhubarb
Millet Biscuits with Rhubarb by Ricki of Diet, Dessert and Dogs, Toronto, Ontario, Canada
gluten-free, vegan, ACD/sugar free
My own submission is an adaptation of this recipe from Celiac Teen. Mine feature little chunks of rhubarb in a tender millet-based biscuit. They are spectacular warm from the oven, smeared with coconut oil.
Rhubarb Shortcakes from Rachel at My Munchable Musings, just oustide of Seattle, Washington, USA
wheat-free, vegan, refined sugar-free (could be adapted to totally sugar-free), could be adapted to nut-free
Listed on her site as Spelt Biscuits with Lemony Strawberry-Rhubarb Compote, these little biscuits are wheat free and look wonderful, covered with a light strawberry rhubarb compote that is scented with lemon balm. How clever! She also includes a very intriguing-looking recipe for Rhubarb Pilaf that she hopes to try making some day, so be sure to check it out!
Date Rhubarb Pecan Crumble Cake
Rhubarb Date Pecan Crumble Cake from Gretchen at The Gluten-Free Edge, Georgetown, Texas, USA
gluten-free, vegan, refined sugar free
Gretchen struggled to track down rhubarb in her hot, dry home state of Texas, but managed to find it, and whipped up this luscious looking gluten-free crumble cake.
Rhubarb Strawberry Crumb Cake with Pine Nuts
Rhubarb Strawberry Crumb Cake with Pine Nuts from Kim at Affairs of Living, Minneapolis, Minnesota, USA
gluten free, vegan, ACD option
Kim’s offering features sweet rhubarb and strawberry sauce layered between moist, dense cakes, and topped with a pine nut crumble. How can you go wrong?
Rhubarb Strawberry Sauce
Rhubarb Strawberry Sauce from Lisa at Vegan Cookbook Critic, Toronto, Ontario, Canada
gluten-free, vegan, nut-free, sugar-free/ACD, raw
Lisa’s raw rhubarb sauce relies on the sweetness of dates and strawberries instead of sugar or other sweeteners, with a touch of ginger and orange for a final flavorful twist. And that bowl is so cute!
Rhubarb Muffins, Rhubarb Compote Loaf with Fresh Strawberries, Rhubarb-Raisin “Rumb”ble Cake, and Rockin’ Rhubarb Chutney from Sarah at What Smells So Good?, Oshawa, Ontario, Canada
options for vegan and sugar-free
Wow, Sarah really went crazy with rhubarb. Muffins, bread, a cake, and chutney? The muffins sound light and flavorful, and perfect for breakfast or snacks on the go. The compote loaf has a swirl of rhubarb compote throughout–so clever–and that rhubarb-raising “rum”ble cake sounds nothing short of decadent. And while they all look delicious, the chutney sounds particularly tantalizing – how can you go wrong with a cooked up mixture of warm spices, rhubarb, red onion, and raisins?
Sugar-Free Rhubarb Strawberry Jam
Sugar-Free Rhubarb Strawberry Jam, from Kim at Affairs of Living, Minneapolis, Minnesota, USA
gluten-free, vegan, ACD option
Inspired by the strawberry rhubarb jam from her childhood, Kim came up with this tasty sugar-free and vegan version, scented with just a hint of cardamom.
Rhubarb Swirl Ice Cream
My second sweet submission is this Rhubarb Swirl Ice Cream (Ricki at Diet, Dessert, and Dogs, Toronto, Ontario, Canada)
gluten-free, vegan, ACD
This stay-soft ice cream recipe features coconut milk, walnuts, and peaches or pears for the creamy base, with a delicious swirl of rhubarb. Perfect for a hot summer day!
Lentil and Rhubarb Stew with Indian Spices
Lentil and Rhubarb Stew with Indian Spices by Janet at The Taste Space, Toronto, Ontario, Canada
gluten-free, vegan, ACD
Janet’s adaptation of Mark Bittman’s recipe looks wonderful and intriguing, full of warming Indian spices, tart rhubarb, and flavorful lentils. What a wonderful vegan main course!
Sweet and Sour Chickpeas
Sweet and Sour Chickpeas are my savory recipe this month (Diet, Dessert, and Dogs, Toronto, Ontario, Canada)
gluten-free, vegan, ACD
Featuring warming spices and Asian flavors, the rhubarb adds a “sour” element to the flavorful sauce used in this chickpea dish. It was delicious!
Beetroot and Rhubarb Soup
Beetroot and Rhubarb Soup by Johanna at Green Gourmet Giraffe, Melbourne, Australia
gluten-free, vegan, ACD
Bursting with root vegetables, cabbage, rhubarb, and a hint of orange, Johanna’s recipe sounds wonderfully flavorful, aromatic, and satisfying. And the color is marvelous! This soup looks perfect for a cool early spring day, but I bet it would be wonderful chilled. She also includes a recipe for a tofu-based vegan “sour cream” to use for garnish.
Curried Rhubarb Coleslaw
Curried Rhubarb Coleslaw from Kim at Affairs of Living, Minneapolis, Minnesota, USA
gluten-free, vegan, ACD, raw
Crunchy, flavorful, and colorful, this slaw is perfect for early summer days, and boasts and unexpected twist of raw rhubarb and curry powder. I can’t wait to try this one out!
What a delicious looking array of recipes–thanks to everyone who participated!
We also had a handful of submissions from readers who either didn’t follow our ingredient rules (as posted here and here) or submitted posts dated before or after the deadline. However, the recipes did look wonderful, so we decided to add them to the end of the round up this time. We will be sure to re-emphasize the ingredient rules that are posted on the SOS page at the challenge kick-off to eliminate any possible confusion, as well as emphasize the deadline, and next time will only be including posts that fall within those guidelines.
- Raw Rhubarb, Cucumber, and Mint Salad, from Janet at The Taste Space
- Tofu with a Zesty Rhubarb Sauce, from Janet at The Taste Space
- Rhubarb Bars, from Dom at Belleau Kitchen (contains sugar, dairy, eggs)
- Rhubarb Honey Ice Cream, from Dom at Belleau Kitchen (contains sugar, dairy, eggs, honey)
Thanks to all for participating, and see you back here in August for the next SOS Kitchen Challenge! I wonder what the ingredient will be…
Some other news updates:
- Diet, Dessert and Dogs has been included in a list of “Top 100 Blogs for Healthy and Delicious Recipes” by the Nursing Schools site. Thanks so much for including my blog! You might want to check out the list–it includes many of my favorites.
A few sites have featured my cookbook over the past few weeks as well. If you missed the twitter announcements, you can check out the articles and recipes here:
- Zoomer Magazine online presents the recipe for Oatbran Banana Muffins from the cookbook. These were a top seller when I had my organic bakery!
- Thatsfit.ca published an interview with me and recipes for Butterscotch Blondies and Bean Brownies (one of the first gluten-free recipes I posted way back in 2008!).
- I appeared on Rogers daytime again, this time with the gluten-free pastry cream from Sweet Freedom. Check out the hosts’ reactions! (Clip make take a moment to load).
And finally, Sweet Freedom is still on sale until August–with over 100 recipes for healthy, delicious, wheat-, egg-, dairy- and sugar-free desserts! About 1/3 of the recipes are gluten free as well. And the book was just listed as one of Trafford’s top 40 Bestsellers! Whoo hoo!
For more details about the book or to purchase at the sale price (30% off regular retail!), click here.
For anti-candida desserts, salads, appetizers and main dishes, check out the ebook, Anti-Candida Feast (just $5 US!).
Hope everyone has a wonderful July 1st or July 4th holiday! How are you spending your day(s) off?
Last Year at this Time: Uber Healthy Kale and Seaweed Salad
Two Years Ago: All-Canadian Vegan Butter Tarts (ACD Phase III or maintenance only)