Archive for the ‘Recipes’ Category

I love my Instant Pot, and it makes cooking for just yourself a lot more enjoyable (I don’t know about you, but I don’t really enjoy making something that takes hours, and is complicated, just for myself). Today I was jonesing for sweet potatoes (must be a vitamin A thing) and chorizo (vegan, of course). So here’s what I did. (If you’re wondering just what the heck an Instant Pot is, or if you’re just getting started with your Instant Pot, check out our Getting Started with the Instant Pot Quick Start Guide)

One of the best things about this recipe is how darned easy it is, and how fast it is. It’s a pretty basic recipe, but you can embellish it in all sorts of ways. I just served it with salsa, because that’s what I had, but it would be wonderful with a little side of avocado, and some vegan sour cream. Black beans would also be a great addition!

For this recipe you will need:
An Instant Pot or other electronic pressure cooker
A steamer basket
A 7 cup Pyrex bowl or similar pressure cooker safe bowl.
The steaming rack that came with your Instant Pot
2 sweet potatoes (each about the size of a large baking potato)
1 to 2 tablespoons vegan margerine
1 package of Soyrizo
Salt to taste

Put 1 to 1 1/2 cups water in the bottom of your Instant Pot’s inner pot, and put the steamer basket on top, making sure that the water doesn’t touch the bottom of the steamer basket.

Put the two sweet potatoes on in the steamer basket, and cook for 12 minutes at high pressure. (I’m at altitude, you may only need to do them for 10 minutes if you’re at sea level, but you want them nice and soft so that you can mash them).

Let pressure release with natural pressure release (NPR).

Once the sweet potatoes are done, take them out of the pot, put them in the Pyrex bowl, and then either peel them (the peel will come off easily) or leave the skin on – whatever your preference is. If you leave the skin on, be sure to remove the ends, which are tough and fibrous.

sweet potato soyrizo ingredients

 

Now add the vegan margarine, and salt to taste (if you want it), and mash the sweet potatoes right in the Pyrex bowl. After they are mashed to your liking, spread them out evenly in the bowl.

Scrape the soyrizo out of its casing and onto the sweet potatoes, and spread it in an even layer on top of the sweet potatoes.

sweet potatoes soyrizo in pyrex bowl

 

Put the steaming rack that came with your Instant Pot in the bottom of the inner pot, and add enough water to come nearly up to the bottom of the rack, but not enough to actually touch the bottom of the rack.

Set the Pyrex bowl on the rack, and cook at high pressure for 2 minutes, then quick release (QR).

soyrizo sweet potatoes pot in pot instant pot

 

That’s it! You’re all done!

Like I said, this would be great not only topped with salsa (as here), but with sliced avocado, and even some vegan sour cream. If you want to add black beans to it, do it as a layer between the sweet potatoes and the soyrizo.

soyrizo sweet potato casserole

 

One of the easiest ways to pack nutrition into a meal is by making a smoothie, especially if you need something that’s quick or can be taken out the door with you. To create a smoothie that’s effort free, and that will keep you energized and nourished for a few hours until it’s time to eat again, opt for one with readily available ingredients that are also powerfully nutritious.

Make a smoothie from fresh produce from your farmer’s market, health food store, or backyard garden. Take care that it has adequate amounts of protein, complex carbohydrates, and fiber to sustain your energy and make sure you’re getting all the fuel your body needs. We suggest you make this Glorious and Green smoothie to fill you up, and to please your taste buds, whether you’re strapped for time or have all the time in the word.

Glorious and Green Smoothie

Ingredients

1/2 cup organic almond milk

1/2 cup coconut water

1 frozen banana

3 medjool dates, pits removed

1/4 cup gluten-free granola

1 handful organic spinach

1 tablespoon organic almond butter

 

Method

Combine all ingredients in a high speed blender. Pout into a tall glass and enjoy!

 

For variations of this smoothie, you can add in 1 tablespoon of cacao nibs or 1 tablespoon of cacao powder.

Wondering why we recommend organic almonds and organic spinach for this Green and Glorious Smoothie? Almonds have a thin skin and they easily soak up toxic pesticides and herbicides that might be sprayed on them. When you purchase organic almonds, you’re assured that their organic certification has required a more healthy approach to growing. Spinach doesn’t have any skin at all, so it’s highly susceptible to retaining dangerous amounts of harmful pesticides and herbicides. Again, with organic certification, you know that your spinach has been grown without the use of conventional pesticides and herbicides. The Environmental Working Group (EWG) has once again, for 2016, placed spinach on its Dirty Dozen list, which is a list of the top 12 produce items that are heavily contaminated with pesticide and herbicide residue.

After searching and searching for an Instant Pot fruit crisp or cobbler recipe, I finally invented one of my own, and it came out perfectly! So, here’s my vegan, gluten-free fruit crisp recipe done in the Instant Pot.

If you haven’t yet heard about the Instant Pot, you probably will start hearing more and more about it. The Instant Pot is a countertop kitchen appliance that can be used either as an automatic, electronic pressure cooker, or a crock pot. And those two functions also allow you to use it to make yogurt, steam cook all sorts of things, make rice, poach or hard boil eggs (if you’re vegetarian but not vegan), and scores of other things.

But the secret beauty of the Instant Pot is that you can do any of these things and then just walk away from it while everything is cooking, and it shuts itself off when the cooking time is up, and then keeps your food warm for up to 10 hours!

In fact, that is exactly what I did when I made my Instant Pot fruit crisp: I dumped everything into the pot, set it to pressure cook for 12 minutes, and then left the house to go out to dinner. When we got home, hours later, the crisp was cooked to perfection, and had been kept warm while we were out!

So yeah, I love me my Instant Pot. And I love me some fruit crisp. So, here is my recipe for Instant Pot Fruit Crisp.

Instant Pot Fruit Crisp or Cobbler

5 pieces of fruit (I use 3 apples and 2 pears) cut into chunks
1 cup steel cut oatmeal
1/4 cup date syrup (or honey if you’re not vegan)
1 teaspoon cinnamon
1 1/2 cups hot water

Mix everything together in your Instant Pot.

instant pot fruit crisp cobbler recipe ingredients

Dump all of the fruit crisp ingredients into your Instant Pot

 

fruit crisp or cobbler in the instant pot

Mix well

 

Using the manual setting, cook on high pressure for 10-12 minutes (depending on whether you like your fruit on the firmer or the softer side).

Let depressurize using natural pressure release (NPR).

That’s all there is to it!

Serve warm topped with your favourite vegan ice cream for a lovely dessert, or make it the night before and have it waiting for you for breakfast!

instant pot fruit crisp

P.S. If you want a true cobbler, which of course would not be gluten-free, place uncooked biscuits on top of the fruit before cooking, and increase the cooking time to 15 minutes, give or take.

This is a variation on our favourite fast and easy dehydrator crackers. It is just as fast and easy, but different enough to deserve its own recipe page.

This recipe calls for maple sugar, but you could just as easily use date sugar or coconut sugar, or even regular vegan sugar. It only calls for a tablespoon of the sugar, so these are not sweet.

Easy Raw Pumpkin Flax Crackers

1 cup flaxseed
1 cup flax meal
1 T. hemp seed
1 T. sesame seed
1 T. black sesame seed
2 T. pumpkin flour (you can get this on Amazon here)
1 tablespoon maple sugar
1/2 teaspoon Himalayan or sea salt
2 cups water

Put all of the dry ingredients in a bowl and mix with a whisk until well blended.

raw pumpkin flax crackers ingredients

 

Next, stir in the water, and mix it well. The mixture will seem very soupy, but wait until you see what it does in the next five minutes.

Let set for five minutes.

Ladle mixture onto dehydrator trays covered with Teflex sheets or parchment paper (do not use wax paper or aluminum foil).

Quickly spread the mixture as thin as you want it. This recipe makes exactly two full dehydrator trays for an Excalibur dehydrator.

raw pumpkin flax crackers ready to go in the dehydrator

After spreading the mixture on your dehydrator trays, let it stand 5 more minutes. This is important, so that it firms up just a bit more, making it easier to score the crackers, so that they will break apart nicely when they are done.

Score the crackers.

Put in dehydrator at 115 degrees, and dehydrate until the crackers are completely dry. You really can’t over-dehydrate them, and we dehydrate them for at least 24 hours.

When they are done, break the crackers apart, and store in an air-tight container.

These are truly among the best raw crackers we’ve had. They have a fantastic texture, are incredible for you, and are so easy to make!

Pumpkin Flax Crackers and Original 3-Seed Flax Crackers
raw crackers in canister jar

 

close up raw crackers

Vegan meringue?? Yes! If you haven’t heard about aquafaba (sometimes spelled ‘aquafava’) you are in for a delightfully shocking surprise! Aquafaba is a perfect egg white substitute that whips up exactly like egg whites, and behaves like egg whites in all sorts of recipes. And, aquafaba is not only readily available at any grocery store, but we bet you have poured it down the drain on at least one occasion.

That is because aquafaba is nothing more than the liquid from a can of beans! Yes, that is what we are saying! If you drain the liquid from a can of beans (usually chickpeas, but other beans work as well) into a bowl and whip it with a mixer, it responds just like egg whites! And the taste, at least for the liquid from a can of chickpeas, is so mild that you don’t even taste it when you use it in recipes (such as the below recipe for vegan meringue)!

Aquafaba (chickpea liquid) Whipped for Meringue
aquafaba bean chickpea liquid beaten in bowl

This makes an incredible, fully vegan meringue, requiring only two ingredients! Aquafaba and sugar.

(To learn about how this use for bean liquid was discovered, and how it was named, read Goose Wohlt’s site (he discovered it).)

Here is our vegan meringue recipe using aquafaba.

Vegan Meringue

One can of chickpeas
Sugar

Preheat your oven to 200 (pie) or 215 (cookies) degrees Farenheit.

Drain the liquid (this is your aquafaba) from the chickpeas (reserve the chickpeas for some other use) into a measuring cup. You will likely end up with about one-half to three-quarters of a cup of liquid, but it doesn’t matter how much you get, so long as you measure it.

Put the liquid in your mixing bowl (we use a Kitchenaid), and add an equal amount of sugar. So for a half cup of liquid, add a half cup of sugar.

Beat it on high until it forms stiff peaks. Then beat it some more. When you are sure you are done, beat it some more. You will be amazed at how incredibly stiff peak this stuff will get!

Note I: Some recipes say to beat the aquafaba to stiff peak first, then slowly incorporate the sugar – we didn’t do that, we put both in all at once, and it worked just fine. Your mileage may vary.

Note II: It’s best to put your sugar in a food processor and grind the heck out of it, so that you end up with a superfine sugar. This will make a smoother meringue. But you don’t have to.

For Meringue Pie (read recipe for meringue cookies below): Spread the meringue over your already cooked pie, and bake for 2 hours (approximately) at 200 degrees F. If, when it’s done, your meringue is too pale for your liking, and you want to brown it up a bit, put it under the broiler for just a moment or two (watch it closely, it browns quickly).

Vegan Pumpkin Meringue Pie – It Was Delicious!
vegan pumpkin meringue pie

 

You will have extra meringue, so you will also want to make:

Meringue Cookies: Drop the meringue by spoonfuls onto cookie sheets that have been lined with either parchment or brown paper (from a brown paper grocery bag). You can also pipe the meringue with a pastry bag if you want them to look extra-fancy.

Bake for 1 1/2 to 2 hours – you will need to experiment with this the first time to see what works for you, your location and your climate. We are a mile high, and had to bake them for two hours.

NOTE: THEY WILL REMAIN SOFT AND TACKY TO THE TOUCH UNTIL YOU TAKE THEM OUT! So the best way to tell if they are done is to remove one, and let it cool. If it cools to the consistency you want, take the rest out.

Once done, turn off the oven, and leave the meringues in the oven with the door cracked until completely cool.

We were going for fully crisp, so we not only left them in for two hours, but then turned the oven up to 300 – and when we did that, in just a matter of a couple of minutes they turned a slightly darker colour, and then we deeemd them done, and they came out perfectly.

Vegan Meringue Cookies in Oven
vegan meringues in oven

 

Let us know in your comments how yours turn out!

 

This is an astonishingly easy vegan chocolate crème pudding (or blancmange or pots de crème)!

Vegan Chocolate Crème Pudding

1 box firm silken tofu (not the refrigerated kind – the kind that is on supermarket shelves in the Asian section – see picture below)

scant 3/4 cup soy milk (we use vanilla flavored unsweetened soy milk)

1/3 cup vegan sugar

1/2 Tablespoon vanilla extract

3 Tablespoons dark cocoa powder or raw cacao (we use raw cacao)

Blend all ingredients in a blender until very smooth

Pour into serving dishes and chill until it’s time to serve.

We recently made this to take to a potluck (we poured it into small Dixie cups and transported them in a baking pan) and it was a huge hit! It’s rich enough that even a small amount is very satisfying!

Vegan Chocolate Crème Pudding in background (Vegan Almond Crème in foreground)

vegan chocolate pudding

 

This is the kind of tofu you want:
silken firm tofu box

While risotto purists may decry our calling this a risotto recipe, it’s certainly close enough, and it’s vegan, gluten-free, easy, and delicious! What more could you ask from a vegan brown rice pumpkin mushroom risotto?

Vegan Brown Rice Pumpkin Mushroom Risotto

1 small onion or 1/2 medium or large onion, chopped
1 cup uncooked brown rice
1 cup pumpkin purée (we like Farmers Market organic brand)
3 cups vegan ‘chicken’ stock or vegetable stock
1 4-ounce can organic mushrooms (we like Giorgio brand organic mushrooms, which are available at Costco)
Salt to taste
Pepper to taste (optional)
1 large bay leaf

Stir the stock and the pumpkin together until well mixed, and set aside.

Drain the mushrooms.

In a medium to large heavy-bottomed pot (we use our 3 quart enameled dutch oven for this, in fact we use our enameled dutch ovens for almost everything!) heat the olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent.

Add the brown rice to the pot, and stir, coating the rice with oil. Toast the rice, stirring frequently, for another three or four minutes.

Stir the pumpkin and stock mixture into the pot, and stir well. Add the mushrooms, salt and pepper to taste, and the bay leaf, and bring to a boil.

Reduce to low heat – just high enough to maintain a gentle simmer – and cover. Cook for 45 to 55 minutes, stirring every 10 minutes or so to keep the rice from sticking to the bottom, and replacing the cover immediately after stirring.

When nearly all of the liquid is absorbed, remove from heat and let sit, covered, for 10 minutes.

Serve.

vegan gluten-free brown rice pumpkin mushroom risotto

If you have a sweet tooth, or are just craving something sweet, or have kids who you are trying to wean away from processed sugar, then this Vegan German Chocolate Fudge should fill the bill. To be more precise, it is raw, gluten-free, and vegan! This Raw Vegan German Chocolate Fudge is also really easy to make (if you are making it for kids, get the kids involved!)

Raw Vegan German Chocolate Fudge

Assemble the ingredients for both Gluten-Free Raw, Vegan Fudge Recipe that Doesn’t Need to be Frozen, and Raw Vegan Caramel

In total, you will need (for the fudge and the caramel):

Fudge

1 cup raw almonds
1 cup raw walnuts
1 cup raw cacao
4 to 8 medjool dates (pitted)
agave (how much will depend – see recipe)

Caramel

1/3 cup almond butter
1/3 cup coconut oil
1/2 cup maple syrup
1 teaspoon vanilla
a dash of salt

..and also coconut to top the fudge.

Step 1 the Fudge

Follow the directions for the fudge here.

Once the fudge is made, put it in the refrigerator while you make the caramel.

Step 2 – the Caramel

Follow the directions for making the caramel here.

Put the caramel in the refrigerator.

While the caramel is cooling, remove the fudge (which should be firm now), and cut it into pieces.

Step 3 – Assembling the Vegan German Chocolate Fudge

Remove the caramel from the refrigerator, and frost each piece of fudge with some caramel.

fudge with caramel frosting

 

Top with coconut, and that’s all there is to it!

raw vegan german chocolate fudge gluten free

This raw vegan caramel is incredibly easy to make! It starts out like a thick sauce, but you can put it in the refrigerator and it will thicken up enough to be more like a frosting (which you can then spread on our Gluten-Free Raw, Vegan Fudge). Top that combination with organic coconut flakes, and you have vegan German Chocolate Fudge that is also raw and gluten-free!

Raw Vegan Caramel

Inspired by The Delicious Revolution

For this recipe you will need coconut oil, almond butter, maple syrup, vanilla, and salt.

raw vegan gluten free caramel ingredients

In a food processor blend:

1/3 cup almond butter
1/3 cup coconut oil
1/2 cup maple syrup
1 teaspoon vanilla
a dash of salt

raw vegan caramel in food processor

 

Let it blend until completely blended, and then let it blend a little more.

Really, that’s all there is to it!

As soon as it’s ready, it will be at its most liquid, gooey stage.

raw vegan caramel in bowl

 

After it cools down you can use it to frost things such as brownies or fudge, or to make our Raw Vegan German Chocolate Fudge!

raw vegan german chocolate fudge gluten free

Have you noticed that nearly every recipe for raw, vegan fudge requires you to keep it in the freezer? Whether the raw fudge with cacao recipes, or the raw fudge with dates recipes (and certainly the raw fudge with coconut oil recipes), they mostly call for you to freeze the fudge.

Frustrating, isn’t it?

So, here is our recipe for gluten-free, vegan raw fudge (with raw cacao and dates!)

And you don’t have to freeze it!

raw vegan fudge

 

Gluten-Free Raw, Vegan Fudge

1 cup raw almonds
1 cup raw walnuts
1 cup raw cacao
4 to 8 medjool dates (pitted)
agave (how much will depend – see below)

Place nuts in a food processor with the S blade. Pulse until finely ground. Add in the raw cacao, and turn the processor on until the nuts and cacao are well-blended and are a fine powder.

Add in at least 4 and no more than 8 dates, depending on your taste. Process until uniform and the dates are fully incorporated into the mixture.

Now, turn the food processor on, and through the top start drizzling in agave, slowly, until the mixture comes together and forms a solid ball of dough. You want it to have the consistence of playdough.

Line a loaf pan with waxed paper or plastic wrap, and press the fudge into the bottom of the pan. Cover the top of the fudge with the waxed paper or plastic wrap, and refrigerate for an hour or more.

Remove the fudge from the pan, and cut into squares.

This recipe is so fast and easy that it is truly the best and only raw flax seed cracker recipe you will ever need. Actually we should call it a “3 seed flax cracker” or even a “4 seed flaxseed cracker” recipe, and even with that it will be the easiest, most versatile flaxseed cracker recipe you’ve ever made.

That is because in addition to the flaxseeds, you can throw in nearly any other seeds you like (and it will still be just as easy!), which is why we say that we should call it a recipe for “3 Seed Flax Crackers” or even “4 Seed Flax Crackers”. We like adding sesame seeds and hemp seeds, but you could also throw in sunflowers seeds, chia seeds, pumpkin seeds…you get the idea.

This recipe can be made savory by adding any sort of seasoning that you like, but we prefer it just as it is, because as it is you can top it with anything you like, be it savory (hummus, guacamole, etc.) or sweet (peanut butter, almond butter, etc.).

So here it is.

The Easiest, Fastest, Best and Only Raw Flaxseed Cracker Recipe You Will Ever Need

1 cup flaxseed (we use half golden and half brown)
1 cup flax meal
3 tablespoons assorted other seeds – we use:
1 T. hemp seed
1 T. sesame seed
1 T. black sesame seed
1 tablespoon coconut or date sugar
1/2 teaspoon Himalayan or sea salt
2 cups water

Mix the flaxseed, flax meal, other seeds, sugar, and salt in a bowl with a whisk until well mixed.

best easy flaxseed crackers -  mix

Stir in the water, and mix well. You will think that the mixture is too soupy, but wait.

Let set for five minutes.

Ladle mixture onto dehydrator trays covered with Teflex sheets. If you don’t have Teflex sheets you can use parchment paper – but do not use waxed paper! You have been warned!

ladle flax cracker on teflex

Quickly spread the mixture as thin as you want it – generally the thinner the better, to a point. This recipe made exactly two full dehydrator trays for an Excalibur dehydrator.

spread flax cracker mixture on teflex sheets

Let stand 5 more minutes.

Score the crackers before putting in the dehydrator; this will make it much easier to break the crackers apart after they are done. By letting the mixture stand for that second 5 minutes, once it is spread on the trays, it thickens up just enough more to allow you to effectively score it.

score flaxseed crackers-2

Put in dehydrator at 115 degrees, and dehydrate until the crackers are completely dry. You really can’t over-dehydrate them, and we dehydrate them for at least 24 hours.

When they are done, break the crackers apart, and store in moisture-proof container.

These are honestly the best flaxseed crackers we’ve ever had. They aren’t at all tough, but they also aren’t so delicate that they break apart. And the flavour and texture are wonderful – not at all too flaxy.

Let us know what additions you have made to this recipe!

best easy only flaxseed raw crackers

This dish has become quite popular, making the rounds on Pinterest, and with good reason: it is unbelievably delicious. The brussels sprouts are roasted to a crispy perfection, and the sweet balsamic is perfectly rounded out by the salty parmesan and bacon. While this is a side dish, it is easy to eat this dish alone, just try not to gorge yourself!

Vegan and Gluten Free Bacon Balsamic Brussels Sprouts with Parmesan Cheese

1 1/2 pounds Brussels sprouts, trimmed and cut in half
Vegan and gluten free bacon, we love Phony Baloney
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar, we love Fattoria Estense Gold Label
Vegan and gluten free parmesan, we love Parmelas

Directions

Preheat the oven to 400 degrees.

On a baking sheet, toss the brussels sprouts with olive oil, salt and pepper. Lay out in a single layer and roast for 20 to 30 minutes, tossing halfway through. You’ll know they’re ready when they’re browned and crispy. Once done, toss with bacon and the balsamic. Top whole thing with parmesan cheese. Serve while still hot.

This dish doesn’t make the best leftovers, so eat completely if possible. It shouldn’t be hard!

The recipe for 3-ingredient marinara has gotten huge on the web, especially on Pinterest. At first glance, you think that the recipe is simply for easy marinara, but then you read the rave reviews that describe this sauce as “velvety,” “buttery,” and “the best marinara I’ve ever had.” What is a vegan to do? We want delicious buttery, velvety, marinara, too!

Well we’ve got you covered; you’re going to love this marinara.

The Best Vegan and Gluten Free 3 Ingredient Marinara Sauce that Will Knock Your Socks Off

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces whole peeled tomatoes, preferably San Marzano tomatoes
5 tblsp of your favorite margarine
1 medium yellow onion, peeled and halved
Sea salt

In a heavy saucepan, over medium heat, place all of the ingredients. Bring to a simmer and then lower the heat and simmer for about 45 minutes. You’ll see fat floating, just keep stirring with a wooden spoon, smashing the tomatoes. After about 45 minutes, remove the onions and discard. Salt to taste. Serve right away on your favorite gluten free pasta.

This pasta sauce tastes so amazing, that you may just want to make a few batches for the entire week. Simple store in the refrigerator in an airtight container.

veganmarinara

“What is Sopa Seca de Fideo?” you may ask? Be prepared to fall head over heels in love with this classic Mexican side dish, vegan and gluten free style, of course!

Traditionally this dish is made with vermicelli and chicken broth, but we are preparing this dish with a vegan and gluten free flair and, trust us, you are not sacrificing taste by any means. Be prepared to delight your tastebuds with garlic, onions, chiles and tomatoes.

This delicious recipe is adapted from one of our favorite cookbooks Aprovecho: A Mexican-American Border Cookbook. It is not a vegan and gluten free cookbook, but what we love about it is that it is full of simple, delicious recipes that can be easily adapted to the vegan and gluten free diet.

Vegan and Gluten Free Sopa Seca de Fideo

8 oz gluten free pasta
2 tablespoons margarine
3 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 anaheim chiles, stemmed, seeded and chopped. (You can cheat and buy a 4 oz can of diced green chiles)
3 large tomatoes, peeled, seeded and chopped
1 teaspoon dried oregano
1 cup fresh or frozen and thawed peas
2 cups vegetable broth
salt and pepper to taste

Here comes the fun part: place the pasta in a plastic bag in one layer. Get a rolling pin, a mallet, anything heavy, and smash the heck out of those noodles so that they are in small pieces. In a 10-inch frying pan, heat the butter and oil over medium-high heat. Once melted, add the onion, garlic, and chiles. Cook, stirring often, until they are soft, but be careful not to burn. This will be approximately 5 minutes. Now add the noodles and cook for another 2-3 minutes, stirring constantly. Add the oregano, tomatoes, broth and peas and bring the whole mixture to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer for about 15 minutes, or until the liquid is absorbed. Salt and pepper to taste.

This is dish is delicious served with simple black beans, salsa, and warm tortillas. Maybe even a little avocado on the side!

Memorial Day is almost here and one of our favorite cookbooks for festive food is Quick & Easy Vegan Celebrations by Alicia C. Simpson. To many, Memorial Day means gathering with friends and family to have time together, cherish the ones you love, and remember those who have served our country. Delicious food often plays a major role in these gatherings, and those who are vegan and gluten-free can still enjoy delicious food to mark the occasion.

Simpson’s cookbook offers recipes for all types of occasions and events, such as New Year’s Eve, the Superbowl and Valentine’s Day. We took today’s recipe from Simpson’s collection of recipes for Independence Day, and we think you’ll love it!

Vegan and Gluten Free BBQ Tempeh Hoagies with Chipotle Mayo

2 tablespoons canola oil
1/2 small white onion, sliced thin
1/2 medium bell pepper, thinly sliced (use any color you like, but certainly red is festive!)
One 8-ounce package gluten free tempeh (read the package, some do contain gluten)
1 cup of your favorite BBQ sauce
4 gluten free hoagie rolls, split and toasted (there are several gluten free brands, such as Three Bakers and Udi’s, which are typically available at Whole Foods and other mass retailers, but if you have trouble finding them, your favorite gluten free bread will do just fine)

Chipotle Mayo

1/2 cup of your favorite vegan mayonnaise (we love Hampton Creek Just Mayo)
1 teaspoon vegan worcestershire sauce
1 chipotle pepper in adobo sauce, with 1 teaspoon of the adobo sauce reserved
1/4 teaspoon dried oregano

In a medium skillet over medium heat, warm the canola oil. Add the bell pepper and the onion and cook for 1 minutes. Add the tempeh and cook for another 4-5 minutes, stirring often, until the tempeh is warmed thoroughly.

While the tempeh is cooking, add all of the ingredients for the chipotle mayo into a food processor and process until smooth.

Stir the BBQ sauce into the tempeh and cook until warmed.

Spread the Chipotle Mayo on each side of the hoagie rolls, and spread the tempeh mixture on the hoagie.

Now you are set! Our favorite side to this dish? A cold green salad and crisp, hot french fries!

veganmemorialday

 

We’ve recently been singing the praises of the Conscious Cleanse, the cleansing program that aims to not only cleanse the body, but also the mind.

As we’ve previously stated, the Conscious Cleanse is not your typical cleanse. It doesn’t make you feel deprived like so many other cleanses can, because it offers an expansive menu plan full of fresh, whole foods.

One of the toughest transitions for us was having to eat breakfast – something we all too often skip. Skipping breakfast isn’t the best way to start the day, and after trying this delicious porridge, we don’t think it will be a problem anymore.

Vegan and Gluten Free Simple Breakfast Porridge

2 cups cooked brown rice
1/4 cup filtered water
1 teaspoon maple syrup
1 teaspoon ground cinnamon
Pinc sea salt

Heat a medium saucepan over medium-low heat and combine cooked brown rice, maple syrup, filtered water, cinnamon, and sea salt. Once the mixture starts to boil, reduce the heat to low and simmer for about 10 minutes, occasionally stirring it. Remove from the heat and serve.

For more delicious, cleansing recipes, and to try the Conscious Cleanse for yourself, check out their book, available on Amazon.

conscious cleanse

Warm savory rice is a comfort food appreciated by many. It offers a hearty and delicious addition to any dish, and is pretty simple to make.

We’ve been devouring the Conscious Cleanse book, which is a gentle cleanse that purifies the mind and body without starvation, like many cleanses. We love that this cleanse includes delicious food even though it temporarily eliminates others. It’s a rare cleanse where you don’t feel like you are depriving yourself.

This vegan and gluten free savory brown rice recipe does not disappoint with a delicious blend of savory herbs and garlic. You won’t believe that you’re actually cleansing!

Vegan and Gluten Free Savory Rice from the Conscious Cleanse

1 tablespoon of sesame oil
1 shallot, chopped
1 cup brown rice, soaked and drained
Sea salt to taste
black pepper to taste
2 1/2 cups vegetable stock
1 clove garlic, minced
2 sprigs fresh thyme
1 teaspoon dried ground sage
3 green onions, thinly sliced (use both white and green parts)

Warm sesame oil in a medium saucepan over medium heat. Add shallot and saute until tender, about 3 minutes. Add the brown rice and stir until it is all coated with oil. Add salt, pepper, vegetable stock, garlic, thyme and sage. Cover and reduce the heat to medium-low and let simmer until the water is absorbed, about 40 minutes. Remove from the heat end let stand for about 10 minutes, still covered. Remove the sprigs of thyme and fluff the rice with a fork. Toss in the green onions and serve.

For more Conscious Cleanse recipes, check out the vegan and gluten free Sherpa Spinach Dip and the vegan and gluten free caesar dressing.

conscious cleanse

We mentioned last week how we are in love with the Conscious Cleanse. It is a cleanse that detoxifies your body, inside and out, as well as your mind and your environment, all while letting you eat all kinds of delicious food.

One of the recipes we were most excited to see was for vegan and gluten free caesar dressing. Traditional caesar dressing is not vegan, and sometimes not gluten free. This recipe is not only vegan and gluten free, but full of whole foods to nourish your body.

The Conscious Cleanse’s Vegan and Gluten Free Caesar Dressing

1 cup raw cashews, soaked for 2 hours
2 cloves of garlic, chopped
1/4 tsp. sea salt
2 Tblsp. freshly squeezed lemon juice
3 soft dates, pitted (if hard, soak for 10 minutes)
1/4 cup water
2 large celery stalks, chopped
Ground organic pepper to taste

Blend all ingredients in a high-speed blender. Transfer to a glass container and refrigerate.

The Conscious Cleans advocates preparing your salads ahead of time so that they’re ready to go when hunger strikes, just be mindful not to dress the salad until you’re just about to eat it so that your vegetables don’t get soggy.

caesar dress conscious cleanse

We’ve been excited to get our hands on the Conscious Cleanse book ever since we heard about it. The Conscious Cleanse isn’t the kind you may be used to, where you feel deprived, and end up hungry and miserable. What it does do is take certain foods out of your diet that you may not even realize you are reacting to, so that you have a full picture as to how your body reacts to those foods.

Forbidden foods on the list may surprise you, such as oranges, strawberries and tomatoes. Many people react to foods like these without even realizing it. The good news is that there are a ton of options on the foods that are allowed.

Before you start thinking that this is going to be a book that just tells you what you can and can’t eat, worry not – it is so much more than that. The Conscious Cleanse gives you a rounded way to take care of yourself in every way, body and mind. It is a commitment to build up to slow change, and includes ways to slowly remove foods and beverages from your diet, rather than shock your system.

Full disclosure, we were a little daunted at the thought of giving up caffeine while on the cleanse, but we transitioned slowly off of it. We were surprised at the difference we saw just from reducing caffeine: *more* energy, more calm, less stress and less stress eating.

Here is a recipe that is the perfect example of the delicious dishes that fit within the cleanse.

Sherpa Spinach Dip

4 cups spinach
1 large avocado, halved and pitted
1/2 tablespoon lemon juice
1 small clove minced garlic
1/4 teaspoon curry
1/4 teaspoon cumin
1/4 teaspoon fresh peeled and chopped ginger
A dash of cayenne
Sea salt to taste

Blend all ingredients in a food processor. Serve immediately with carrot sticks.

Get your own copy of the Conscious Cleanse, and let us know what you think!

conscious cleanse

Vegenaise has long been the choice for many vegans when it comes to vegan mayonnaise. New player on the block, Hampton Creek, is changing the game with their new vegan mayonnaise, Just Mayo.

Just Mayo is a delicious concoction that includes tangy lemon and vinegar. We got our hands on a jar from Whole Foods and were delighted to find that it tastes absolutely delicious. Just Mayo being vegan and gluten free did not sacrifice taste in any way. The first recipe we used to give Just Mayo a spin was vegan and gluten free egg salad sandwiches. We’ve seen several vegans around the web mention that they use noodles as the “egg” in their egg salad, which is a genius idea because it offers a perfect consistency without the strong tofu taste found in most vegan egg salad.

Vegan and Gluten Free Egg Salad Sandwich with Hampton Creek Just Mayo

4 pieces of your favorite gluten free and vegan bread
1 cup vegan and gluten free noodles, cooked and chopped into small pieces
1/3 cup Just Mayo
3 tablespoons yellow mustard
2 tablespoons chopped purple onion
1 teaspoon dill
salt and pepper to taste

Mix all of the ingredients, except the bread, together in a small bowl. Spread on bread to make two sandwiches.

It’s that simple, and so delicious. For a stronger taste, let the salad sit in the refrigerator for an hour so the tastes can meld together.

Naturally vegan and gluten-free, this salsa is so delicious, and quick to make. It’s great to stock up on cans of the below organic tomatoes to keep around the house, so that you can make salsa whenever the mood strikes. It keeps for weeks in the refrigerator when tightly stored.

The Easiest, Most Delicious Vegan and Gluten Free Fire-Roasted Salsa You’ll Ever Make

1 14.5 oz can Fire Roasted Diced Tomatoes with Green Chilies
1 28 oz can Fire Roasted Diced Tomatoes
1 14.5 oz can Diced Tomatoes with Garlic and Onion
1 jalapeno, seeded and chopped (optional, if you like a little extra heat)
Organic agave syrup or sugar, to taste
Sea salt, to taste

Put all of the ingredients, except the salt and sugar, in a food processor and process for 15-20 seconds, until well blended. Add a little salt and sugar (or agave) at a time, until flavored to your liking. Transfer to an air-tight container and refrigerate.

The best part about the salsa is that the longer it sits, the better it tastes.

Cauliflower steaks are getting quite popular, and we understand why: they’re vegan, gluten-free, hearty, easy to make, versatile and absolutely delicious. We decided to try our hand at making cauliflower steaks with our own little twist added: saffron cauliflower puree. Not only was it as delicious as we expected; it exceeded our expectations.

Cauliflower steaks are simply thick, cross-cuts of a cauliflower head. They are very filling, and the cauliflower takes on the flavor of virtually any seasoning.

Vegan and Gluten-Free Grilled Cauliflower Steak with Saffron Cauliflower Puree

Servings: 2

Cauliflower Steak

1 head of cauliflower
3 tbs olive oil
salt and pepper to taste

Saffron Cauliflower Puree

1 pinch of saffron
2 teaspoons garlic powder
1-2 cups cauliflower florets (will be leftover from your head of cauliflower)
2 1/2 cups No Chicken broth, or your favorite vegetable broth
salt and pepper to taste

Preheat the oven to 350 degrees

Heat 2 of the 2 1/2 cups of broth in a medium saucepan to come to a boil

Remove the stem and any green leaves from the cauliflower. Holding it right-side-up (so with the stem part down), slice the cauliflower in half. Pick up one half and, holding it upright again, slice a nice thick piece off of that half, as if you’re slicing a piece of bread off of a whole loaf. Do the same with the other half. These will be your cauliflower steaks.

Take the leftover cauliflower, rough chop it into small bits, and add it to the boiling broth, along with the garlic powder. Set a timer for 8 minutes. Take the remaining 1/2 cup of broth, add the pinch of saffron to it, and swirl it around. The broth will take on a nice, yellow hue. Once you’ve sufficiently swirled it around to turn yellow, set it aside.

Get a frying pan, preferably cast iron, nice and hot over medium-high heat. Brush each side of the cauliflower steak with some olive oil. Cook each side for about 3 minutes, adding salt and pepper to each side. Place in the hot oven and set a timer for 10 minutes.

Once the cauliflower florets have finished cooking, remove from heat and drain, reserving 1 cup of the broth. In a blender, add the broth with the saffron in it, then 1/4 a cup of the reserved broth from the cauliflower florets, for a total of 3/4 cup of broth. Add the cooked cauliflower florets and blend. You want a nice, thick and creamy consistency. If it’s too thick, add a bit more of the reserved broth. Once it’s at a nice, creamy consistency, pour the puree in your serving dish, and salt and pepper to taste.

Once the cauliflower steaks are done baking, serve with the puree either on the side, or poured over the steaks.

This pairs perfectly with a crisp green salad, topped with tangy vinaigrette.

cauliflowersteaks

If you find you’re in a pinch for a quick dessert, or have a large dinner on which to focus, this delicious recipe will make it look like you spent hours on it. Part of the reason it is so simple is because the base, the vegan and gluten-free chocolate cake, is pre-made by Amy’s Organics, and available at Whole Foods and the frozen section of most grocery stores. It is delicious, and doesn’t even need to be baked!

Vegan and Gluten Free Chocolate Cake with Sweet Cashew Cream and Poached Cherries

*At least 2 hours prior to preparation, take the Amy’s Organic Chocolate Cake out of the freezer to thaw, and soak the cashews.*

Vegan and Gluten-Free Cashew Cream

1 cup raw cashes, soaked at least 2 hours
1/4 cup filtered water
2 Tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Put all ingredients in a blender, and blend at high-speed until thick and creamy. If needed, keep adding water in small amounts to get the cream to the desired consistency. Set aside.

Poached Cherries

1 cup distilled water
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
4 cups of cherries, pitted
Juice from 1/2 lemon

Heat all of the ingredients, except the cherries and lemon juice, in a saucepan over medium heat. Stir frequently until sugar dissolves and the mixture starts to boil. Let it boil gently for 5 minutes, stirring frequently. Don’t let it over-boil. Add the cherries and lemon juice and cook for another few minutes and remove from heat.

When ready to serve: slice the chocolate cake into serving sizes. Place each piece of cake on a plate, and spoon the cashew cream and poached cherries (preferably still warm), over each slice. Serve.

To top the entire dish even more, add some chocolate shavings as garnish. Simply use a vegetable peeler to shave some of your favorite chocolate into small shavings.

We’ve been having fun with Miyoko Schinner’s cookbook, Artisan Vegan Cheese. So far we’ve made vegan and gluten-free sour cream, from a base of vegan and gluten-free rejuvelac. One of the things we love so much about this next recipe is how quick and easy it is. This is the perfect option for when you’re running late starting dinner, or just want something quick and easy so that you can relax the rest of the evening.

Vegan and Gluten-Free Low-Fat Chipotle Cheese Sauce

1 cup butternut squash, cooked and mashed
3/4 cup plain, unsweetened vegan yogurt
3/4 cup water
1/2 onion, quartered
5 tbsp nutritional yeast flakes
1/4 cup raw cashews
3 tbsp tapioca flour
1/2 chipotle chili in adobo sauce
1 tsp salt

Put all of the ingredients into a blender, and blend until smooth. Pour into a medium saucepan and cook over medium heat, stirring frequently for 2 to 5 minutes, until thick. If you’d like it a little spicier, you can add more minced chipotle chili.

This chipotle cheese sauce would be a delicious addition to broccoli, nachos, or over rice noodles for a delicious and easy macaroni and cheese.

 

 

Last week we brought you a recipe for vegan and gluten free rejuvelac from the recipe book Artisan Vegan Cheese Cookbook by Miyoko Schinner. Rejuvelac is the base of many of the recipes in Schinner’s book, which cultures the dishes.

Anyone who eats vegan knows that it is hard to find a good vegan sour cream. The “sour” in sour cream comes from the way it is cultured, and many commercially available sour creams aim for texture, seeming to ignore taste. Schinner’s recipe cultures the sour cream, just like real sour cream and, unlike most commercially available vegan sour cream, doesn’t contain soy, which many vegans like to avoid.

Vegan and Gluten Free Sour Cream

1 cup raw, soaked cashews (soaked 3 to 8 hours)
1 cup gluten free rejuvelac
Pinch of salt

Combine all of the ingredients in a blender and blend until smooth. Pour the mixture into a clean glass bowl, cover, and let sit at room temperature for 24 to 48 hours, until a bit thicker and sour to your liking. Line a colander or sieve with a double layer of cheesecloth. Rest the colander over a bowl and pour in the sour cream. Allow the sour cream to drain for at least 3 hours, until thick. Transfer to a container with an airtight lid, discarding the liquid, and place in the fridge. The longer it sits, the thicker it will get. It will keep for 2 weeks.

Miyoko Schinner, author of the book Artisan Vegan Cheese, is being hailed as the queen of vegan cheese. In addition to being vegan, her recipes can easily be made gluten-free, and are delicious. These recipes are for vegan food-lovers who are looking to take their vegan culinary experiences to the next level. Schinner’s mouth-watering recipes make a slew of cheeses, including gouda, cheddar, parmesan, monterey jack, mozzarella and smoked provolone.

The foundation of the majority of Schinner’s recipes is rejuvelac. Rejuvelac is a fermented beverage that is full of probiotics, and is the perfect culturing agent to make vegan cheeses. Rejuvelac is made from a variety of grains such as oat groat, wheat berries, kamut berries, millet and, for gluten-free options, rice and quinoa. Here we will post Schinner’s recipe using rice, but the same recipe can be made using any of the other grains.

Vegan and Gluten Free Rejuvelac

1 cup brown rice
6 cups of filtered water

Place the rice in a glass jar and add enough water to cover the rice. Put a double-layer of cheesecloth over the jar, and secure it by winding a rubber band around the mouth of the jar. Let the mixture sit for 1 to 3 days in a warm place (but out of direct sunlight), draining the water twice a day, and replacing it with fresh water. Each time you replace the water, add just enough so that the rice is moist, but not so much that the rice grains are immersed. You will repeat this process until you see the rice sprout, which will look like very tiny little tails coming out of the end of the rice. Once this happens, divide the rice into two equal portions and place each portion into a 1-quart jar. Pour 3 cups of filtered water into each jar, and put a new piece of cheesecloth over the jars, securing with rubber bands. Place the jars back in a warm spot and let them sit until the water turns a milky white, and has a tart flavor, similar to lemon. This can take anywhere from 1-3 days. Once it is finished, strain the water into a clean jar, and throw away the rice. Cover and store in the refrigerator for up to 4 weeks.

You can drink the rejuvelac, as it has many health properties. You can also use it to make some of Schinner’s delicious recipes, which will be featured on the Happy Gluten Free Vegan next.

What to do when bananas get a little ripe, or you have hungry kiddos who want a quick snack? Make some fast and easy banana pudding. This is so very easy and delicious, that anyone who tries it will be shocked that it is so simply made. But no one says that you have to tell!

Fast and Easy Gluten-Free and Vegan Banana Pudding

3 ripe bananas
1/2 cup full fat coconut milk
1/4 cup maple syrup
2 tsp. cinnamon
2 tsp. nutmeg
pinch of sea salt

Blend all ingredients in a blender. If you want it thicker, add another banana, if you’d like it thinner, add more coconut milk. Chill for an hour, and serve.

This pudding tastes extra delicious with a side of apple slices to be dunked!

Potato salad is so woefully misunderstood. So many assume that it is laden with Miracle Whip or mayonnaise, and that it is not vegan friendly. The truth is, potato salad can be so delicious, fresh and simple, that its usual heavy, mayo-laden incarnation seems outdated. Give this a try and see what you think!

Vegan, Gluten-Free Vinegar and Dijon Potato Salad

Ingredients:

  • 6 red potatoes
  • 1 bag of frozen peas
  • 1 red onion, sliced
  • 1/2 cup of rice vinegar
  • 1/4 cup balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • 1 teaspoon sugar
  • 2 teaspoons garlic powder
  • salt and pepper to taste

Directions

Cube potatoes and boil until tender (test with fork). Cook peas according to directions on package. Run both under cold water and put in same bowl. Dice red onion and add to the potatoes and peas. In a separate bowl, mix the remaining ingredients, and then add to the potatoes and peas, mixing with a spoon. Test it and make sure it is salt and peppered to your liking; if not, add more. Refrigerate until you are ready to serve! Yields 6-8 servings.

Feel free to make this up to a day or two ahead of time, it will only get more delicious!

IMG_3469

Most who have been to Disneyland are familiar with the Dole Whip: the soft, creamy pineapple sorbet that is actually vegan, even though it is belied by its creaminess. People will stand in line for as long as an hour to get their hands on this delicious, frozen treat.

While the Dole Whip is vegan, added sugar can still be a concern. The truth is that, the homemade Dole Whip can be quite healthy, which will make both kids, and parents, satisfied with the final result.

Vegan, Gluten Free Disneyland Dole Whip Recipe

12 oz of frozen, organic pineapples
2 tablespoons of lemon juice
2 tablespoons of lime juice
1 cup organic coconut cream
1/2 teaspoon stevia (optional)

Pour ingredients into a high-speed blender, and blend on high until thoroughly combined. Pour into a large locking plastic baggie and freeze for 20-30 minutes. Pull out and scoop into serving bowls and serve.

Alternatively, you can also pour the mixture into popsicle moulds and freeze into popsicles.

For an adult version: Serve the whip in cocktail glasses, and splash with some rum. Be sure it is pure rum, which is gluten free, and not any sort of pre-made drink mix, which may not be.

When we say that this dish is outstanding, we are not saying that lightly. This dish is so decadent and rich, that you will question whether or not it is truly vegan and gluten free. It is the perfect dish for Christmas, Thanksgiving, Easter, or any potluck you may be attending. Of course, we like it for any meal that needs a side dish. And to be honest, we’d eat the whole tray as dinner if we wouldn’t feel like we were being extremely naughty. To start, you’ll need to make some cashew cream with this insanely easy recipe:

Cashew “Cream” Recipe:

1 cup of raw cashews

2 – 4 cups of distilled or filtered water

Start by soaking the cashews for an hour or two in water, enough to cover them completely. Then toss the cashews in a blender and keep adding water until it hits your desired creamy consistency. Use it in a 1:1 ratio in any recipe that you would regular cream. The rest can be frozen for a few months. Note: if in a hurry, you can get away with not soaking the cashews, they just blend much better, and are much creamier, if presoaked.

And now for that outstanding broccoli gratin:

Outstanding Vegan and Gluten Free Broccoli Gratin

1/4 cup dry white wine (or lemon juice)
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/3 – 2/3 cup cashew cream (easy recipe here)
1/4 teaspoon sea salt
1/8 teaspoon white pepper, or to taste
1/2 cup of your favorite butter alternative, chilled
3 cups of shredded vegan cheese, we love Daiya and use 1/2 shredded cheddar and 1/2 shredded mozzarella, but use whichever vegan cheese you love best

Preheat oven to 450 degrees.

In a 2-quart saucepan, bring wine (or lemon juice), vinegar and shallots to a boil over medium-high heat. You want to reduce it, so cook it for 4-5 minutes. Add cashew cream, salt and pepper, reduce heat to medium, and cook for another minute – stirring consistently to avoid burning. Reduce heat to medium-low and begin adding the chilled margarine a tablespoon at a time, while stirring constantly. Once all of the margarine has been completely mixed in, add 2 cups of the cheese into the pan and stir until melted. Remove the sauce from the heat.

(At this point, the traditional recipe calls for straining the sauce through a sieve to get the shallots out. We like leaving the shallots in the sauce, but it comes down to personal preference. It is entirely up to you.)

In a 9×9 baking dish, spoon a thin layer of the sauce (about 1/3 cup) into the bottom of the baking dish and spread around. Pour the broccoli into it, in an even layer. Pour the rest of the sauce over the broccoli, evening it out. Take the last cup of shredded cheese and evenly sprinkle it over the broccoli. Place in oven and bake for 15 minutes. Turn the oven up to “broil” and bake until browned and bubbly on top. Pull out and serve.

If you have any leftovers, they are excellent sauteed with some tofu in a tofu scramble. Delicious!

We love sparkling apple cider, but many commercial products are made with high fructose corn syrup and preservatives. It’s actually quite easy to make your own with your at-home soda machine, or store-bought carbonated water. This is perfect for New Year celebrations, or any other celebration where you’d like a little non-alcoholic bubbly to sip.

Homemade Vegan and Gluten Free Sparkling Apple Cider

Ingredients:

12 apples
Soda Stream or other soda-maker, or, 3 liters bottled carbonated water

Directions:

Peel and core the apples, then cut them into small cubes. Put the apples in a large pot and add enough water to cover the apples by about 1/4 inch (the apples may start to float, so use your best
estimation). Bring the water to a boil, then reduce to a simmer. Allow the apples to simmer until they’ve become mushy, stirring constantly to avoid burning. This could take up to 20 minutes, so be patient.
Once the apples have completely broken down, strain them into a large bowl, pressing down on them until all the juice is squeezed out. Place the juice back in the pot (ensure that all of the apple chunks are
out) and simmer until reduced by half. You now have apple concentrate.

To make sparkling apple cider, simply carbonate water as you would to make any soda. In a pitcher combine the sparkling water with the apple concentrate in a 3:1 measurement. If you like a stronger taste, simply add a little more of the apple concentrate.

For a fun and elegant presentation: fill champagne flutes with the sparkling apple cider and add a few berries of your choosing to the glasses.

I have had the recipe for no-bake chocolate oatmeal cookies made on the stovetop for more than 40 years. Now I have turned these wonderful (and fast and easy) treats into gluten-free and vegan no-bake chocolate oatmeal cookies!

True story: When I was a sophomore in high school, living in Priest River, Idaho, I hitchhiked to visit someone in Washington state (I sure hope that my kids aren’t reading this. It was a different, safer era, ok kids?) This very nice couple, Ronald and Connie Happ, picked me up, and they brought me to their house and fed me before sending me on my way. One of the things that they fed me was these cookies, and I begged the recipe off Connie. In fact, I have always called these “No Bake Cookies ala Happ”.

They are incredibly easy to make – great for kids to make (with supervision).

Gluten-Free Vegan No-Bake Chocolate Oatmeal Cookies

1 stick Earth Balance Vegan Buttery Stick
1/2 cup alternative milk (soy, almond, rice, hazelnut, etc.)
2 cups vegan sugar (read why most sugar isn’t vegan)
1 teaspoon vanilla
6 tablespoons baking cocoa
3 1/2 cups quick-cooking oats (dry, not cooked!)

Put Earth Balance stick, milk, and sugar in a large saucepan, and put on stove over medium heat until everything is melted, stirring occasionally. Bring mixture to boil and boil for three minutes. Remove from stove and immediately stir in the vanilla and the cocoa, until well blended. Stir in a quarter of the oatmeal until well blended, then stir in another quarter of the oatmeal until well blended, repeating until all of the oatmeal is blended in.

Drop mixture by spoonfuls onto wax paper or aluminum foil. Let set until firm. Eat.

We love unique flavor combinations, especially when made as a soda syrup. It takes the soda to a sophisticated level, and offers a surprise for guests to whom you may be serving this delicious beverage. The pear and rosemary offers a delightful combination with light pear flavor, and an unexpected depth brought by the rosemary.

Vegan and Gluten-Free Pear Rosemary Soda Syrup

3 ripe pears, sliced
6 springs of rosemary
2 cups water
2 cups sugar

In a medium saucepan, over medium heat, combine the pears, rosemary, sugar and water and bring to a boil, stirring frequently. Once it boils, reduce the heat and simmer for 20 minutes. Remove from the heat, cover, and let sit for 30 minutes, stirring occasionally. Discard the pears and rosemary sprigs. Place in airtight container and store. When ready to serve, combine several tablespoons, to taste, with soda water and ice.

Soda doesn’t have to be nasty colas with high fructose syrup, it can be delicious beverages that can be a special treat, without feeling gross after you drink it. One of our favorite discoveries is Nature’s Flavors, which crafts USDA Certified syrups with no toxins, chemicals, or synthetics. Their syrups are vegan, gluten and alcohol-free, as well as kosher.

While they have many flavors, their mango chili syrup caught our attention because we love the mix of sweet and spicy. Here is our favorite recipe for mango chili soda.

Vegan, Gluten-Free and Organic Mango Chili Soda

1 cup of filtered water
1 cup of organic, vegan sugar
1/2 cup Natures Flavors mango chili syrup

Bring all of the ingredients to a boil in a heavy saucepan, then turn down the heat to low-medium, letting the syrup simmer until it’s reduced to about half of it’s volume. Remove from the heat and let it cool. Transfer it to a glass bottle with a tight seal. When ready to serve, combine syrup with carbonated water over ice. Start with a few tablespoons, taste, and add more if you’d like a stronger taste.

To add to this soda, consider additions such mint or blackberries to add a unique flavor to the beverage.

Soda makers, such as Soda Stream, are hugely popular and can be found in homes across the country. As fun and delicious as homemade soda is, store-bought soda syrup is commonly full of nasty chemicals, such as sucralose. The good news is that it is quite easy to make your own soda syrup, with ingredients that you probably already have laying around your house.

Vegan and Gluten-Free Cucumber, Mint, Orange Syrup for Soda Stream & Other Soda Makers

  • 2 cups vegan sugar
  • 1 cup water
  • 8 oz. orange juice
  • 1/2 large cucumber, thinly sliced
  • 24 fresh mint leaves

Bring the one cup of water to a boil, then add the sugar. Dissolve the sugar in the water, stirring constantly until it is fully dissolved. As soon as the sugar is dissolved, remove the pan from the heat. Add the cucumber, mint and orange. Cover and let the mixture steep for half an hour. Strain the syrup mixture into a jar or bottle, pressing the the solids into the strainer to get as much of the syrup through the strainer as possible.

The syrup can be stored in the airtight container. To make soda, add a few tablespoons of the syrup to a glass, and fill the rest with soda water, or make according to the directions on your soda maker.

Happy No Turkey Day! Jess, here, from Caviar Taste on a Vegetarian Diet. One of my favorite parts of No Turkey Day (AKA, Thanksgiving) is strategizing how to cook for the day. I know, sounds lame to some, but I love making the whole day as simple and stress-free as possible. As such, I lug out my trusty slow cookers, and cook as many dishes as possible in them, to keep burners and the oven free.

My husband is a huge fan of green bean casserole, but I’m not a fan of the nasty stuff in the commercial canned condensed soup so commonly used to make it. Not to mention, those soups are definitely not vegan or gluten-free. Luckily, this recipe fulfills my desires to cook Thanksgiving Day dishes in the slow cooker, and not have nasty canned soup in my green bean casserole.

Vegan and Gluten-Free Slow Cooker Green Bean Casserole

2 lbs fresh green beans, trimmed and cut into 1-inch length
2 tbs olive oil
12 oz fresh white mushrooms, trimmed and sliced
4 garlic cloves, minced
4 tablespoons gluten free flour
1 carton creamy potato soup, we like Imagine with added garlic or leek flavor
1 cup gluten free bread crumbs
Salt and pepper to taste
1/4 cup dry white wine (optional)

Clean and trim green beans, then cut in half. Blanch them by putting them into boiling, slightly salted water. Cook for approximately 3 to 4 minutes. Spoon them out of the boiling water with a slotted spoon, and immediately drop them into a bowl filled with cold water and ice. Blanching stops the green beans from cooking further. Drain the beans and set them aside.

In a medium skillet, heat 2 tablespoons of olive oil. Add mushrooms, salt and pepper to taste, and white wine (if using) and cook approximately 5 minutes. Add onions and garlic, and saute until translucent, about another 4 minutes. Remove from heat and set aside.

In a separate skillet or saucepan, heat 1/2 cup of the potato soup over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the soup. Cook for about a minute, then pour in rest of potato soup. Continue cooking, constantly whisking, while soup thickens, about another 2-3 minutes.

In slow cooker, combine green beans, mushroom mixture, and potato soup, mixing thoroughly. Set slow cooker to cook for 4-6 hours, depending on how much time you need.

When ready to serve, transfer to serving dish and sprinkle with gluten free crumbs. Enjoy!

And a few extra tips to make your day a bit easier:

  • Chop all of the vegetables you’ll be using a day or two ahead of time, and put them into different resealable plastic bags, labeled with the dish for which they’re intended.
  • If you’re making a big batch of mashed potatoes, wash them all at once in your dishwasher (hold the soap!).
  • Use a mellon baller to scoop out the tops of apples, then stick tea lights into the indentations for pretty and simple table decor.
  • Being meat-free means that it’s easy to end up with a starch-heavy table. Replace that rice with cauliflower rice: grate a head of cauliflower with a cheese grater, zap in the microwave for a minute or two, and toss with vegan butter, or whatever mix-ins you like with your rice.
  • To punch up your gravy, add a few splashes of gluten-free soy sauce

And don’t forget to ask your guests for help if you need it – people are happy to pitch in!

We are in the thick of chili season, and we love to mix things up by making a white chili. White chili uses white beans and a white base, which is typically sour cream and heavy cream. We’ve switched this recipe up to make it both vegan, and a bit friendlier on the waist line.

Creamy Vegan and Gluten Free White Chili

  • 2 cans of organic cannellini beans, drained and rinsed
  • 2 cans of organic cannellini beans, beans left in can
  • 7 cups of vegetable broth, or No Chicken Broth
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 6 tablespoons coconut oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • two 4-ounce cans whole mild green chilies, drained and chopped
  • 1 Tbl. lime juice
  • 2 cups of frozen corn kernels, thawed
  • 1 cup salsa
  • Salt and pepper, to taste

Melt coconut oil in a dutch oven over medium-high heat. Once it is melted, saute onions until translucent, about 4 minutes. Add garlic and cook another 2 minutes. Add the chopped green chilies, two cans of rinsed beans, paprika, cayenne pepper, lime juice, corn kernels and salsa. Pour the broth into the dutch oven, reduce heat to low. Add salt and pepper to taste, and let simmer.

While the chili simmers, open the other two cans of cannellini beans and dump them, including the water in which the beans came, into a blender. Blend on high until completely blended, with a creamy consistency. Add to the dutch oven, stirring to thoroughly incorporate. Continue to simmer the chili on low, for an hour. Stir occasionally. Enjoy.

There are so many excellent ways to serve this chili:

  • Topped with: avocado, cilantro, your favorite vegan and gluten free cheese
  • Accompanied by: rice, gluten free tortilla chips, gluten free tortillas

The good news is that, with the leftovers you’ll have, you can try it as many ways as you like.

This time of year is perfect for soup, and broccoli cheese soup is one of our favorites. Unfortunately, commercial broccoli cheese soup is neither vegan nor gluten free. In fact, many canned versions contain MSG – yuck.

This savory soup is so creamy, you won’t believe that it is vegan. The spices and seasonings make for a heavenly aroma, and the taste is unbelievable.

Gluten Free and Vegan Broccoli Cheese Soup

Ingredients:

1 tsp extra-virgin olive oil
1 medium onion, sliced
2 garlic cloves, minced
6 Tbsp nutritional yeast
¼ tsp garlic powder
2 tsp dijon mustard
1 medium head of cauliflower, chopped
2 cups unsweetened almond milk, or preffered milk alternative
1 cups vegetable broth or no-chicken broth
1 pound frozen broccoli
1 Tbsp onion powder
Salt and pepper to taste

Instructions:

Prepare the frozen broccoli according to the instructions on the bag, then chop into small pieces. Set aside. Heat the oil in a large pot over medium-high heat. Add the diced onions and saute until slightly browned, about 3-4 minutes. Add in minced garlic and saute, stirring occasionally, until golden – about 3 more minutes. In the same pot, bring the almond milk to a gentle boil over medium-high heat. Immediately whisk in the nutritional yeast, garlic powder, and Dijon mustard. Cook until thickened, whisking often, for about 4 more minutes. Add broth and cauliflower. Cover and bring to a boil. Reduce heat to simmer, cover, and cook until the florets are soft, about 10 minutes. Add in half of the cooked broccoli. Using an immersion blender, puree until smooth. If you do not have an immersion blender, use a regular blender, but work in small batches as the soup is hot, and may spurt out of the top. After blending, return the soup to the pot. Add salt, pepper and onion powder, and stir in the remaining broccoli. Serve immediately.

This is delicious when topped with your favorite vegan shredded cheese, but is perfect on its own, as well.

Nothing beats the smell of apple cider when you come home after a long, cold day. The blend of cinnamon, ginger and clove is the quintessential scent of fall. While it is easy to buy apple cider, absolutely nothing beats the taste of homemade cider that is seasoned with fresh ingredients rather than dry powders. And it really couldn’t be easier to make.

Vegan and Gluten-Free Crockpot Apple Cider

Ingredients:

2 bottles (2 quarts) of organic apple juice
1/8 tsp. ground ginger
1 orange
8 whole allspice berries
2 cinnamon sticks
1 tsp. whole cloves

And the secret ingredient:

1/2 cup maple syrup

Supplies:

Small square of Cheesecloth
Crockpot

In the cheesecloth, place the cinnamon sticks, cloves and allspice berries, and tie the bag tightly. Cut the orange into wedges, leaving the peel on. Put all ingredients, including the spice bag and orange wedges, into your crockpot. Cover and set to “low”.  Simmer for as little as 2 hours (for full flavor), or all day if you’re headed out for some errands. When you’re ready to serve, simply remove the spice bag and oranges, and serve.

If you are so inclined, a little brandy is excellent with this cider. Because it is made from fruit, brandy is typically gluten free.

Finding snacks that aren’t bad for you is hard enough, but finding quick and easy vegan and gluten-free snacks can be even harder. We love roasted chickpeas because they are delicious and unprocessed, not to mention ridiculously simple to make.

Gluten-free and Vegan Roasted Chickpea Garbanzo Snacks

Ingredients:

1 can of organic chickpeas, drained, rinsed and dried
2 teaspoons olive oil
1/4 teaspoon garlic powder
Himalayan sea salt and pepper to taste

Preheat oven to 425 degrees. Make sure any loose skins from the chickpeas are removed. Drizzle the chickpeas in olive oil and stir to coat thoroughly. Sprinkle with sea salt and pepper to taste, stirring again. Pour chickpeas onto a baking sheet in a single layer. Bake for 30 minutes, stirring and flipping them halfway through. Cool before eating.

Don’t be afraid to get creative with seasonings and oils. You can use sesame oil instead of olive oil, or add cayenne, paprika, onion powder, or your favorite seasoning mix.

This recipe is so delicious, it is like pumpkin cheesecake in a bowl. It takes a little preparation because, whereas traditional pumpkin cream cheese dips call for sour cream or Greek yogurt, we are using our own vegan cream recipe. While it is easy to make, it is an extra step, so factor in a little extra time into your preparation.

Vegan and Gluten-Free Pumpkin Cream Cheese Dip

Ingredients:

1 package (8 oz) of vegan cream cheese, softened
1/2 cup of vegan cream alternative
3/4 cup pumpkin puree
1/2 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

In a mixer, beat the cream cheese until smooth, then slowly add the heavy cream and pumpkin puree. Mix until fully incorporated and a smooth texture. Add powdered sugar and spices, continuing to mix until well mixed. Refrigerate for half an hour to chill and firm up a bit.

This dip is delicious to serve with apples, strawberries, your favorite vegan, gluten-free ginger snaps and graham crackers, or, for real decadence, vegan, gluten-free biscotti.

We love red enchilada sauce, whether it is on burritos, tacos or actual enchiladas. The spicy tomato flavor is so warming, and the perfect element to hit the spot when you’re craving mexican food. The problem with most pre-packaged enchilada sauces on the market is that, not only do they contain gluten, but they contain MSG. Yuck!

Those who search enchilada sauce recipes online are often disappointed to find that the majority of them contain flour. The good news is, making enchilada sauce with wholesome, organic ingredients could not be easier.

Fast and Easy Vegan and Gluten-Free Enchilada Sauce

1 can of organic fire-roasted tomatoes with green chilies, undrained
1 cup of organic vegan, gluten-free No-Chicken broth (your favorite vegetable broth will work just fine)
3 cloves garlic, minced
3 Tbsp chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
Sea salt to taste

Put all ingredients in a blender and blend until smooth.

Transfer to a medium saucepan and head over medium heat, until warmed thoroughly. Salt to taste.

Put in a jar to refrigerate for later use, or use in your favorite recipe right away.

Say “goodbye” to those nasty, store-bought cans of enchilada. You’ll be shocked at how much more delicious fresh enchilada sauce tastes.

This homemade vegan hot cocoa mix is not only gluten-free and vegan, but it’s also raw and organic! Just the thing for a winter’s day – or any day! Here’s how to make this delicious, and oh-so-good for you homemade vegan hot chocolate mix:

2 parts raw, organic almond butter

2 parts aw organic cacao powder

1 part organic, vegan sugar

Place all ingredients in a food processor and pulse until of uniform consistency.

Store in cool, dry place.

To make hot chocolate, simply put 2-4 tablespoons of mix in a cup, and add boiling water.

Yum!

We clearly can’t get enough of pumpkin recipes! This recipe is so easy and delicious, that it makes it a prime candidate for a holiday party or potluck.

Delicious Vegan and Gluten-Free Pumpkin Spread

1 cup organic canned pumpkin
16 oz of your favorite cream cheese
1/3 cup cup vegan sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
2 tsp vanilla

In a mixer, or with a hand mixer, mix the cream cheese until it is light and fluffy. Beat in the sugar and mix thoroughly, until it is fluffy again, and the grains of sugar have disintegrated. Add the rest of the ingredients, mixing well until the spread is creamy and smooth. Serve immediately, or refrigerate until time to serve.

It’s that easy! This dip tastes delicious on apple slices, your favorite gluten-free and vegan muffins, or our favorite, Pamela’s vegan, gluten-free ginger almond cookies.

It’s fall, which means pumpkin EVERYTHING is upon us. Pumpkin lattes, pumpkin pies and pumpkin bread will be filling bellies everywhere. We love all things pumpkin, but wanted to bring you a bit of a twist: a savory pumpkin dish.

We love pumpkin enchiladas because they are very filling, and so warming on cool autumn days. The spice of the chilies imparts a delicious contrast to the rich pumpkin. The black beans pack a mean protein punch, making this a perfect, well-rounded meal.

Vegan and Gluten-Free Pumpkin Black Bean Chipotle Enchiladas

Enchilada Filling:

1 can of organic pumpkin, we like Farmer’s Market Organic Canned Pumpkin, with BPA-free lining.
1 yellow onion, chopped
1 can organic black beans, drained and rinsed
2 tsp cumin
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp chili powder
2 tbsp sunflower oil

1 package of corn or preferred gluten-free tortillas

Enchilada Sauce:

2 cans fire-roasted tomatoes
3 chipotles from can, plus 1 teaspoon of the adobo sauce from the chipotle chili can
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp chili powder
4 cloves of garlic
Sea salt and pepper to taste

Preheat ove to 350 degrees.

For the enchilada filling: Saute onions over medium heat in 2 tablespoons of sunflower oil until transluscent, approximately 3 minutes. Add another tablespoon of sunflower oil, then add the the rest of the enchilada filling ingredients, stirring frequently until warmed through.

For the enchilada sauce: Pour all of the ingredients into a food processor, and process until smooth and thoroughly blended.

Pour a little of the enchilada sauce into a 9×13 baking dish, so that a thin layer covers the entire dish.

Roll 1/4 cup of the filling into a tortilla and place each one into the baking dish. Pour the rest of the enchilada sauce over the enchiladas. Bake for 25-30 minutes, until heated through and bubbly.

The beginning of fall means that apples are coming to harvest, which means endless possibilities for many delicious recipes. We love how quick this delicious dish is, making it perfect for an after-school snack, a study snack, or for one of those days when you’re running on empty and need a quick, tasty pick-me-up.

Quick Vegan and Gluten-Free Snack: Apple Slices with Vanilla Cinnamon Dip

3-4 apples
1 container of vanilla almond yogurt, Amande is one of our favorites
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon of agave or maple syrup

Cut the apples into slices and chill in the refrigerator while mixing the other ingredients.

In a small bowl, mix the other four ingredients until well blended. Pull the apple slices out of the refrigerator and enjoy.

For an extra rich dip, mix in a tablespoon of your favorite vegan cream cheese. We love Daiya cream cheese.

We love chocolate, who doesn’t? And fudge is one of our favorites! Rich, decadent, smooth and creamy, it is the perfect indulgent snack. While many of us grew up with the fudge made from condensed milk, it is actually delicious when made with fresh ingredients that didn’t come from animals!

Vegan and Gluten-free Fudge

2 cups of your favorite vegan and gluten free chocolate chips, we like 365 brand from Whole Foods
1/2 cup of almond milk (or your preferred milk alternative)
1/2 cup of coconut cream
1/2 teaspoon sea salt
1 teaspoon vegan, gluten-free vanilla extract (we like Nielsen-Massey brand)

In a heavy saucepan, melt chocolate chips

In heavy saucepan, over low heat, melt chips with coconut cream, almond milk and salt. Once melted, remove from heat and stir in vanilla. Pour mixture into an 8x8inch baking pan, lined with wax paper. Put in refrigerator for 2 hours.

And of course, reserve a big glass of almond milk to enjoy with your fudge.

Potatoes offer a heartiness to any meal that helps it stick, and keep you full for a long time. We love all things potato, and love them cooked and prepared in just about any fashion. One of our favorite vegan cookbooks is Vegan Celebrations by Alicia C. Simpson. It’s full of delicious recipes for a slew of holidays and celebrations, such as Easter, Mardi Gras and football game days. Simpson offers a delicious potato recipe that is versatile and simple. That’s our kind of recipe!

Vegan, Gluten Free Potato Cakes with Tomato and Wilted Spinach

1 pound new red potatoes, scrubbed and chopped
1 small zucchini, diced
1 small yellow squash, diced
3 tablespoons of your preferred milk alternative
½ teaspoon fine sea salt
6 tablespoons extra-virgin olive oil
6 cups fresh baby spinach
1 large tomato, sliced ¼ inch thick

Add the potatoes in a large saucepan, cover with water and bring to a boil. Cook for 10 minutes or until tender. Drain and transfer to a large bowl. Mash the potatoes just slightly, leaving some large chunks. Add the squash, zucchini, milk alternative, and salt to the potatoes and stir thoroughly. Form the potato mixture into 6 balls, using about ½ cup of the mixture for each. Lightly flatten each ball to form cakes.

Heat 4 tablespoons of the oil in a large skillet over medium heat. Add the potato cakes and fry on both sides until lightly browned, 3 to 4 minutes on each side. Warm the remaining 2 tablespoons of oil in a separate large saucepan. Add the spinach and sauté until it has wilted. Remove from the heat. The tomato slices can be served raw, or if you prefer them warm, you can stick them under the broiler for 2 to 3 minutes. To assemble the cakes, lay the tomatoes on a serving plate and top them with a potato cake, and then with the wilted spinach.

To make the dish extra special, serve with our Decadent Vegan and Gluten Free Beurre Blanc Sauce.

Chick peas are a good source of protein, fiber, iron and vitamin B-6, making them an excellent food for vegans. Chick peas also make an excellent mock tuna salad, which is perfect for lunches, quick dinners, or hearty snacks.

Half the fun of playing with vegan recipes is artfully preparing dishes that fill the void of the non-vegan comfort foods with which many of us grew up. This recipe for mock tuna fish is an excellent balance of texture, sweet and salt. The addition of ume plum vinegar and nori gives the dish a light seafood flavor, but can be left out if that isn’t your taste.

Vegan and Gluten-free Mock Tuna Fish

1 can chick peas, drained
1/4 cup Vegenaise, or preffered vegan mayonnaise
1/4 cup red onions, chopped
1 tablespoon sweet pickle relish
2 teaspoons spicy brown mustard
1 tablespoon of Ume Plum Vinegar
Half sheet of nori, cut into small pieces
Pepper

Rough chop the chickpeas in a food processor by pulsing a few times. Add the rest of the ingredients and pulse a few more times, until well mixed.

Mock tuna can be enjoyed on your favorite gluten-free bread, wrapped in lettuce leaves, or scooped into avocado halves. Delicious!

We love a good caesar dressing, that perfect blend of salty, creamy tang. While the vegans of many years ago may not have had the best ingredients for a delicious vegan and gluten-free caesar dressing, the development of delicious products such as Vegenaise makes it a snap to whip up this tasty dressing.

Vegan and Gluten-free Caesar Dressing

Ingredients:

4 tbsp Vegenaise
4 tsp dijon mustard
4 large garlic cloves, finely diced
2/3 cup lemon juice
2 tsp sea salt
1 tsp ground black pepper
2 cups organic extra virgin olive oil
1/2 cup vegan and gluten-free parmesan cheese

Process the Vegenaise, dijon mustard, garlic, lemon, sea salt and pepper in a food processor until smooth. Slowly pour in the olive oil and keep processing until the mixture is nice and creamy.

Toss the dressing with your preferred salad mixings, then top with the vegan and gluten-free parmesan cheese.

Whatever is left over will keep nicely in an airtight container in the refrigerator.

Parmesan cheese lends a delicious touch to pasta dishes, but when you think about it, it’s the texture and extra bit of saltiness that makes it so delicious. Luckily, it’s ridiculously easy to recreate the delicious texture and taste while on a gluten-free and vegan diet, thanks to what many call “Poor Man’s Parmesan,” or, Pangritata.

Pangritata is a breadcrumbs, browned with a little salt and other herbs as desired. Here is a basic Pangritata recipe from which you can build to suit your taste.

Gluten Free and Vegan Parmesan, or Pangritata

Ingredients:

1 cup of gluten-free and vegan breadcrumbs, like Manna Organics breadcrumbs.
1 tablespoon of salt, or more to taste
1/2 tablespoon dried garlic
A few tablespoons of Olive Oil

Add a few good glugs of olive oil to a skillet and warm it over medium heat

Add your breadcrumbs

Add your garlic

Add that salt

Now stir around until it’s nice and golden brown. Turn off the heat and let it cool. You can enjoy it right away, or store it in an airtight container.

The best thing about Poor Man’s Parmesan is that it can be used to add texture and flavor to so many different dishes like pasta, salad, soup, and sandwiches. We even like sprinkling it on tomatoes from our garden and eating them just like that as a snack.

Aguas frescas, which translates to “fresh waters” in Spanish, combine a variety of ingredients such as fresh fruit, flowers, seeds and cereals, with sugar and water.

We’ve sung our praises of the book Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas by Fany Gerson. She has brought attention to the delicious frozen treats, paletas, of Mexico, and is also showing that nasty, chemical-laden Kool-Aid is not the only sweet treat of the summer.

Even though this recipe uses sugar, which many frown upon, it is open to whichever ingredients suit your diet; whether that is agave syrup, natural fruit sweetness, or no sweetner at all.

Fizzy Orange Cooler Aguas Frescas

  • 2 cups freshly squeezed orange juice, around 7 oranges
  • ⅓ cup sugar, or agave syrup to flaovr (or nothing at all)
  • 2 cups sparkling mineral water

In a pitcher, mix the orange juice and sugar or agave syrup until the sugar has dissolved. Taste and add more sugar or agave syrup as desired for your personal taste. Refrigerate until completely cold. Before serving, add sparkling water.

This is extra delicious if you garnish with mint!

When my husband’s aunt laughed at the idea that I could create a vegan chili that was worthy of entering into the family’s annual, meat-laden chili cook-off, I knew I wanted to enter it as a contender. After all, chili really revolves around the seasoning and, I think, a well-seasoned pot of beans stands on its own merits.

I love adding corn to my chili because I appreciate dishes that offer an array of colors; it makes the dish look even more appealing. While sauteed onion and garlic is always best, I used powder ingredients for this recipe because this is how I make it when I am pressed for time and need to get dinner on the table quickly. It is still tasty, and worth the extra minutes you gain by not chopping and sauteing.

Jessica’s Quick Vegan and Gluten-Free Chili con Corney, with a Secret Ingredient

  • 2 (15 ounce) cans organic red kidney beans (dark or light, your preference)
  • 1 (15 ounce) can organic whole black beans
  • 1 bag of frozen corn (I love Trader Joe’s frozen Roasted Corn, but regular frozen corn is fine), OR, 1 jar of Trader Joe’s Corn Chile Salsa
  • 1 tablespoon onion powder
  • 1/2 tablespoon garlic powder (I tend to add more of both onion and garlic powder, but I love a stronger taste than many I know)
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon chili powder, or more to taste
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon cayenne
  • Sea salt and pepper to taste
  • Optional: 1/4 cup red wine

Directions:

Dump all but one of the cans of kidney beans in a medium saucepan and place over medium heat. While that is warming up, take the second can of kidney beans and dump both beans and the water in which they come into a blender. Blend on high until mixture is completely blended and takes on a creamy consistency. Pour it into the chili. Cook on medium heat for approximately 15-20 minutes, until it is warmed thoroughly, being sure to stir frequently. If you’re really pressed for time, you can eat it once it is heated through. If you have a little time, turn heat down to low and let it simmer for about 45 minutes so that the flavors can further meld together. Be sure to stir occasionally.

Serve with your favorite chili accompaniments. I love topping it with sliced avocado and serving it with warm vegan, gluten free corn tortillas. Best of all, this chili is packed with protein, and the leftovers are excellent for lunch the next day.

Enjoy!

~ Jess

Last week’s recipe for Vegan and Gluten-Free Paletas de Aguacate, or, Avocado Mexican Popsicles was a hit, so we’re bringing you another recipe that packs a little kick. Paletas, mexican popsicles, are a traditional frozen sweet treat sold throughout Mexico.

As with last week’s recipe, we reached back into our favorite paleta recipe book, Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas by Fany Gerson.

This recipe is a playful mix of sweet and spicy, relying on fresh pineapple for some sweetness, and chiles and peppers for a delicious spice. A tart addition of fresh lime juice rounds out the flavor to make these go beyond traditional children’s popsicles, into full-fledged adult treats.

Spicy Pineapple Ice Pops

1 cup water
½ cup vegan sugar
1 small serrano or jalapeño pepper, split lengthwise
1 ripe pineapple, peeled
2 tablespoons freshly squeezed lime juice
1 to 2 teaspoons ground chiles (piquín, guajillo, or árbol)
½ teaspoon salt

In a small saucepan, combine the water and sugar and cook over medium-high heat. Stir the mixture until it has come to a boil and the sugar is completely dissolved. Next, add the serrano or jalapeño pepper, lowering the heat, and allowing to simmer for 5 minutes.

Let the mixture cool until it is room temperature, then strain it through a fine-mesh sieve. Next, dice 1½ cups of the pineapple finely, and coarsely chop the rest of it. Mix together the finely chopped pineapple, chile and salt and set aside. Next, blend or process the coarsely chopped and then pour in the syrup, lime juice, and blend again until the mixture is smooth.

Pour the mixture evenly into the popsicle molds, making sure to leave enough room for the diced pineapple. Put the molds in the freezer without covering them with their lids, if using commercial popsicle molds. Freeze the mixture until it has a slushy consistency, which will be approximately 30 minutes. This ensures that the diced pineapple won’t sink to the bottom of the popsicles.

Next, dived the diced pineapple evenly among each paleta, using a small utensil or popsicle stick to push them down into the paleta. If you are using a commercial popsicle mold, you can now afix the lids and freeze until solid, about 5 hours. If you use your own molds, such as glasses or paper cups, freeze until they begin to set, usually around 45 minutes to an hour, and insert popsicle sticks before freezing until solid, which will be about another 3-4 hours.

If you use an automatic popsicle maker, mix the diced pineapple into the blended mixture and pour into the molds. Then follow the manufacturer’s instructions for freezing.

These would pair perfectly with your favorite gluten-free pale ale, or eat alone for ultimate refreshment.

If there is one thing that most of us can agree upon univerally, it’s that it is hot! Temperatures like this make us all seek out some fun, frozen treats to cool us down. Paletas, or, Mexican popsicles, are wildly popular in Mexico. They are made from fresh fruits, with water and sugar, and are void of things like artificial dyes and high fructose corn syrup. If you are looking to skip the sugar, you can add a little stevia or agave syrup.

We are loving this cookbook from Fany Gerson, Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas. It is full of delicious, cold and refreshing treats that are made with real fruit, and unexpected ingredients. With the cupcake craze slowing down, we predict that paletas will be the next big thing!

We chose this recipe from Gerson’s cookbook because we love the idea of using avocados. They are delicious, healthy, and not given enough credit as having a starring role in sweet dishes.

Paletas de Aguacate, or, Avocado Mexican Popsicles

Ingredients:

1 cup water
½ cup sugar
2 small ripe avocados
Pinch of salt
2 tablespoons freshly squeezed lime juice

Tools:

Popsicle molds, or, paper cups
Wooden popsicle sticks

Directions:

In a small saucepan, cook water and sugar over medium heat. Keep stirring until it comes to a boil and the sugar is completely dissolved. Let the mixture cool until it is room temperature.

Next, cut each avocado in half, lengthwise. Remove the pits and scoop the flesh out of the peels. In a blender, blend the avocado flesh, cooled sugar syrup and salt, until it smooth. Scrape down the sides if needed. Next, add the lime juice and blend again, until combined.

If using popsicle molds:

Pour the mixture equally among the molds, secure the lids and freeze for approximately 5 hours, or until solid.

If using paper cups or other kind of container:

Freeze until the paletas are starting to set, 1 1/2 – 2 hours, and then insert the popsicle sticks. Freeze again until solid – approximately another 4-5 hours.

If using a popsicle maker:

Follow the instructions that came with your machine.

For a fun way to serve them up to a crowd, freeze orange slices and then place the paletas on a plater filled with ice and frozen orange slices. To store them once pulled out of their molds, wrap them in wax paper.

Green beans are everywhere right now, and the ways to prepare them are endless. We love green beans and can eat them just about any way: raw, cooked, by themselves, and with dips and dressings.

We love this recipe because it is very simple, yet the flavors are amazing. Apple Cider Vinegar is used in the dressing, which we love because real apple cider vinegar is gluten free. Be sure, however, tat you are getting true apple cider vinegar, and not vinegar that is apple cider flavored. The flavoring may contain gluten and it could cause reaction, depending on the kind of vinegar that it is. Many debate whether vinegar causes reaction since, even when made from grains that can cause a gluten-related outbreak, it is distilled. But if you know that you react to certain vinegars, then trust your body and avoid them.

This salad is perfect for lunch, a light dinner, or to bring to a potluck.

Vegan, Gluten-Free Marinated Green Bean Salad

2 lbs. green beans
1 cup extra virgin olive oil
1/2 cup apple cider vinegar
1 tbsp fresh dill, chopped
sea salt and pepper

Cut ends off of beans (if necessary) and steam them until they are tender, about 10 minutes. Combine the other ingredients and pour them over the beans *while they are still warm*, then refrigerate the whole thing until it is cold.

Serve by itself, or with your favorite entree.

We’re crazy for artichokes, but we’re sure you all agree. We’re also crazy for Vegenaise when we get the hankering for a little indulgence, or want to bring a delicious dish to that summer potluck. We love Vegenaise because, not only is it vegan and gluten-free, it’s non-GMO. We checked their website, just to make sure:

Artichokes With Gluten-Free Lemon Vegenaise

3-4 artichokes
1/2 cup Vegenaise
Juice of 1 lemon, divided.
Zest from 1/2 a lemon
1/2 teaspoon lemon pepper
1 teaspoon dried basil
Pinch of sea salt

To prepare the artichokes:

Boil 4 cups of water.

Wash and cut off stems, if present, then trim off the sharp ends from the leaves. Dip the cut parts in half of the lemon juice to avoid discoloration. Stand the artichokes in a deep stainless steel or enamel pan and pour boiling water over them, about 3 inches deep. Cover and boil them for 35-45 minutes, until tender when easily pierced with a fork.

In a mixer, mix the Vegenaise, juice of 1/2 lemon, lemon pepper, dried basil and sea salt. Until well blended.

Serve with artichokes.

This recipe is so good, that we won’t blame if you if you double it!

Summer is definitely here and most of us are contending with record-breaking temperatures. That is why we were elated to get this month’s copy of Veg News and find it full of vegan ice cream recipes. The best part? You don’t even need an ice cream maker.

Naturally we zeroed in on the Rum Raisin ice cream, and if you are not a drinker, or are wanting to make this for the kiddies, we have you covered. We did our research and found an alcohol-free, gluten-free and vegan rum flavoring.

This does have a prep-ahead component by way of 3 large bananas, cut into 1-inch pieces, being frozen overnight.

Vegan, Gluten Free, Optionally Alcohol-Free Rum Raisin Ice Cream

3 large organic bananas, cut into 1-inch pieces and frozen overnight (works best when you lay them out flat on parchment paper on a cookie sheet)
3 tablespoons of dark rum, or, 3 tablespoons of Nature’s Flavors non-alcoholic, vegan and gluten-free butter rum flavoring
Seeds from 1 split vanilla bean
1 teaspoon ground cinnamon
1/4 cup raisins

Add frozen bananas, rum or rum flavoring, vanilla and cinnamon to a food processor and process for 1-2 minutes, until the banana is broken up into small pieces. Scrape the banana down the sides and process until the mixture becomes the consistency of soft serve. Add raisins and pulse very quickly just a few more times to incorporate them into the mixture, but keep them in whole pieces. Serve immediately.

For some more fun, put out different toppings, such as nuts and rice syrup, and let everyone make their own sundaes!

Cauliflower steaks are all the rage right now. A thick cut of cauliflower sauteed, and then baked, offers a filling and delicious main course that is not a dish that strives to be vegan and gluten-free, but rather a gourmet offering that just happens to be vegan and gluten-free. The addition of the vegan, gluten-free beurre blanc sauce makes this a meal worthy of 5-star restaurant. This is the perfect dish for a romantic evening in, or a holiday feast.

Vegan, Gluten Free Cauliflower Steaks

1 head of cauliflower
3-4 tablespoons of olive oil
salt and pepper

Heat 2 tablespoons of the olive oil in a cast iron (or other oven-friendly) skillet over medium-heat. Cut 1-inch thick slices from the head of cauliflower, cutting from top of the cauliflower to the bottom of the stem (so cross-sections of the cauliflower).

Brush cauliflower steaks with more oil on both sides and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook for 1-2 minutes per side. Put skillet to oven and bake cauliflower steaks for 10 minutes, or until tender.

Vegan and Gluten-Free Beurre Blanc Sauce

1/4 cup dry white wine (or lemon juice)
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/3 – 2/3 cup cashew cream (recipe here)
1/4 teaspoon sea salt
1/8 teaspoon white pepper, or to taste
1/2 cup of your favorite butter alternative, chilled

In a 2-quart saucepan, bring wine (or lemon juice), vinegar and shallots to a boil over medium high heat. You want to reduce it, so cook it for 4-5 minutes. Add cashew cream, salt and pepper, reduce heat to medium, and cook for another minute – stirring consistently to avoid burning. Reduce heat to medium-low and begin adding the chilled margarine a tablespoon at a time, while stirring constantly. Once all of the margarine has been completely mixed in, remove the sauce from the heat.

Pour the beurre blanc sauce over the cauliflower steaks and serve. Enjoy!

It seems that the biggest challenge in eating both vegan and gluten-free is finding recipes that are both, and that is where we often have to get creative. One of our favorite gluten-free cookbooks is Cooking with Coconut Flour by Bruce Fife, N.D. Unfortunately, while all of the ingredients are sans gluten, most of his recipes contain eggs and honey.

We’ve taken one of our favorite recipes from the book, chocolate almond coconut clusters, and tweaked the recipe just a bit to make it vegan, and we think you’ll be delighted with the results.

Vegan, Gluten-Free Chocolate Almond Coconut Clusters

1/2 cup peanut butter
1/2 cup gluten-free rice syrup
2 tablespoons coconut oil
1/4 teaspoon salt
1/4 cup sifted coconut flour
1 cup flaked coconut
1 cup toasted almonds, coarsely chopped
1/2 cup vegan, gluten-free milk chocolate chips

Preheat oven to 375 degrees.

Mix together the peanut butter, rice syrup, coconut oil and salt, and then stir in the coconut flour and mix further, until fully blended. Using your hands, fold in the flaked coconut, almonds and chocolate chips. Roll the dough into balls of about 1 1/2 inches, and place then on a cookie sheet that has been lightly greased. Flatten the balls down until they reach a diameter of approximately 2 inches. Place the cookies in the oven and bake for approximately 12 minutes, or until they are a nice golden brown color. Cool before removing them from the cookie sheet so that they have time to set.

Grab a glass of cold almond milk, and enjoy!

This is, hands down, the best way to cook brown rice so that it comes out perfect – fluffy, and not sticky – every time. Ever since I learned how to do this, I keep a big batch of brown rice in the fridge, already cooked and ready to use. I love brown rice! I like to eat it warm, with a little tamari, or sprinkled with sesame seeds and sea salt. I also like to toss some cold brown rice into a salad. I also like it warm for breakfast, as in this http://www.thehappyglutenfreevegan.com/super-easy-brown-rice-hot-cereal/">super easy brown rice hot cereal.

But it all starts with this perfectly prepared brown rice. You won’t believe how easy it is!

How to Cook Perfect, Fluffy Brown Rice

Measure out however much dry rice you need.

Now, rinse the rice at least two times.

After you have rinsed it, soak it for at least three hours in water (ideally filtered water). You can soak it longer – even up to twenty or so hours.

Now, drain the rice (but save the water) and put the soaked rice into your rice cooker or pot. Measure in the correct amount of water, using the water in which you soaked the rice.

Cook it.

Done!

You now have the most wonderful, unsticky, fluffy brown rice ever! And as a great added bonus, the soaking makes it even more nutritious, by activating the germinating process and the enzymes that come with it!

I’ve been getting into brown rice lately, a lot. Ever since I learned to prepare rice in the following method in my rice cooker, I have a big batch of it ready cooked and ready to use, in the fridge. It’s wonderful. I love brown rice, warm with sesame seeds and sea salt sprinkled over it, cold tossed into salads, and for breakfast. The following is a very easy way to eat brown rice as a warm cereal in the morning. It’s delicious, and has no added sugar!

Here’s how I prepare my brown rice:

Rinse the dry rice at least twice.

Soak the rice for at least 3 hours in filtered water. (You can soak it for as many as 20 hours or more!)

Put the soaked rice in your rice cooker or pot, and measure in the correct amount of water, using the water in which you soaked the rice.

Cook it.

That’s it! The rinsing and soaking will yield the most amazingly fluffy, unsticky brown rice you have ever had!

Now, on to the cereal:

Super Easy Brown Rice Hot Cereal

1 – 2 tablespoons raw almond butter (I always keep a jar of this on hand)

1/2 to 1 cup precooked brown rice

1/8 to 1/4 teaspoon cinnamon

Put the almond butter in a microwave-proof bowl, and mix in a little bit of water at a time until the consistency of almond milk (which is what it basically is at this point).

Stir in the brown rice and cinnamon.

Heat.

Eat.

Yum!

Did you know that it is really easy to make your own peanut butter? It is! And best of all, you can control what does, or doesn’t go into it. While we are going to give you an easy recipe to make a basic peanut butter, there is a lot of room to get creative and play around with what you add!

Vegan and Gluten-Free Peanut Butter

16 ounces of dry roasted peanuts
4-6 tablespoons peanut oil
Sea salt to taste (optional)

Grind peanuts in a food processor until they are finely ground. Keeping the processor running, slowly add the peanut oil until desired consistency is reached. Mix in the salt to taste.

Store peanut butter in an airtight container in the refrigerator.

You should plan on using this delicious peanut butter within a few weeks as, like an good unprocessed food, it has a short shelf life!

Cream of Broccoli soup has been a kitchen staple for decades, but the most popular brand is neither vegan or gluten free. It is such a great ingredient to have on hand in the kitchen because it is versatile; it can be eaten alone or added to a casserole. It can be poured over rice, or poured over a baked potato. The possibilities are endless! Here is a great recipe to keep handy so that you can keep the Cream of Cream of Broccoli soup recipes alive!

Vegan, Gluten Free Cream of Cream of Broccoli

3 tablespoons butter alternative
3 tablespoons gluten-free flour
2 cups fresh or frozen broccoli florets, cut into bite sized pieces
1 tablespoon onions, minced
1 garlic glove, minced
1/4 teaspoon salt
dash of pepper
1-1/4 cup of almond milk (or your favorite milk alternative)

Melt butter alternative over low-medium in a saucepan, then add broccoli, onions and garlic, sauteeing until onions are translucent. Stir in flour and seasonings and cook over medium heat until it is bubbling. Slowly add the milk alternative, whisking with a wire whisk. Cook until mixture starts to thicken, stirring occasionally. Once it is cooled, use as you would any other condensed soup. The recipe yields the equivalent of one can of soup.

This is a great to use right away, or to make a big batch ahead of time to freeze and have handy when needed.

One of the things that people have to give up when they go gluten free, about which they are saddest, is croutons. It’s especially hard if they are also vegan, because salads are a go-to favorite of vegans. Croutons add a delicious crunch and burst of flavor to a salad and they are often sorely missed when they have to disappear. We love this recipe for two reasons: 1) it gives us back our beloved croutons and, 2) it is yet another use for those tubes of polenta. We love the tubes of polenta because they are so versatile and offer a quick way to throw together a delicious meal. Most tubes of polenta are vegan and gluten free, but you will want to read the ingredients to be sure.

Polenta Croutons

Ingredients:

2 teaspoons extra-virgin olive oil
1/2 tube polenta, cubed
Salt and pepper to taste
Optional: basil, oregano, garlic powder, onion flakes

Directions:

Heat the oil in a large frying pan over medium heat until it is hot. Be sure to swirl it around the pan to get it evenly coated. Carefully add the cubes of polenta to the pan and cook until they are a crispy, golden brown. Make sure to cook on all sides to get a good crispiness on the outside. Total cooking time should take about 5-8 minutes. Once they are done cooking, take the pan off of the heat, salt and pepper to taste, and add any other desired seasonings.

Once they have cooled a little, they are ready to use! Enjoy these in a big green salad, or on top of your favorite soup!

No-Turkey Day is coming and we can already taste the delicious food that is going to grace dinner tables across the nation. If Thanksgiving Day dinners are tough and time consuming, vegan and gluten free Thanksgiving day dinners can cause a unique challenge. Well we are here to make your No-Turkey Day food preparation a little easier.

Photo courtesy of Ed Boks, Yavapai Humane Society

Mashed potatoes are a staple on the Thanksgiving dinner table and this is one of our favorite vegan garlic mashed potato recipes from one of our favorite cookbooks, Easy Vegan Celebrations: Over 150 Great-Tasting Recipes Plus Festive Menus for Vegantastic Holidays and Get-Togethers All Through the Year by Alicia C. Simpson.

Gluten Free and Vegan Roasted Garlic Smashed Potatoes

2 heads garlic
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 pounds organic russet potatoes (about 4 medium potatoes), scrubbed and cut into uniform chunks fine sea salt
¾ cup of your preferred unsweetened milk alternative
freshly ground black pepper to taste

Preheat oven to 400°F.

Take garlic bulbs, pull off the outer peel, and cut ¼ to ½ inch off the top of the bulb, exposing the top of the individual cloves of garlic. Place garlic in a baking pan and drizzle with the olive oil, making sure each bulb is well coated. Cover with aluminum foil. Bake for 30 to 35 minutes, until the cloves feel soft. While the garlic is baking, put the potatoes in a medium saucepan with a dash of salt and enough water to cover them by 1 inch. Bring to a boil over medium-high heat, cover, and boil about 15 minutes, until you can easily stick a fork in them.

After taking garlic out of the oven, let cool enough that it is easily handled. Cut skin around each clove with a paring knife, and then squeeze out of their skins. Drain and transfer potatoes to a large bowl and add the milk, roasted garlic cloves, and 1 tablespoon of olive oil. Mash potatoes until creamy, or your preferred consistency, then salt and pepper.

Everyone likes mashed potatoes differently: some prefer the potato skins mixed in, and some prefer no skin. Others like their potatoes a bit creamier, while still others like them a bit thicker. Remember that this is a base recipe and quite forgiving – so feel free to play around with it and make it your own!

What is better than delicious, creamy vegan whipped cream? Delicious, creamy vegan whipped cream frozen dollops! Make these ahead of time to keep in your freezer, and whip them out the next time you make hot chocolate, coffee, tea, or any other warm beverage that you want to enhance with a little creamy deliciousness!

Vegan, Gluten Free Frozen Coconut Whipped Cream Dollops

  • 1 can of full fat coconut milk
  • 1/4 cup vegan powdered sugar or Stevia (more if you like a sweeter cream)
  • 1 teaspoon gluten free vanilla extract
  • Chill the coconut milk overnight to get it firmed up. Take out and empty into mixing bowl and beat with electric mixer until light and fluffy. Fold in sugar or Stevia and vanilla extract. Place in freezer for an hour. If very stiff, lightly beat again until fluffy. Place wax or parchment paper on a baking sheet, and spoon dollops onto it. If you want to get fancy, first scoop the whipped cream into a pastry bag with a scalloped tip, and make small rosettes onto the baking sheet. Place the baking sheet into the freezer and freeze for another 2-3 hours. Take out and place in an airtight container and put back in the freezer.

    And you are done! Now you have a quick and delicious treat to grab and add to your next mug of something hot and yummy!

    Thanksgiving, or No Turkey Day, is barreling upon us with lightning speed, and pumpkin cheesecake is a staple on many holiday dinner tables. A vegan and gluten free cheesecake can be difficult if you are used to making your own crust because pre-made graham crackers and ginger cookies that are both vegan and gluten free are incredibly difficult to find. In fact, we scoured the internet and we kept coming up with one or the other, but not both.

    Well we have found it! Pamela’s Ginger Cookies with Sliced Almonds are happily both vegan AND gluten free. While all of Pamela’s products are gluten free, they tend to have honey in them. In fact, while their full sized ginger cookies are vegan, their mini ginger snaps are not. So we are concluding that they are vegan by accident, so always do check the ingredients in case they ever decide to change the recipe.

    You can, of course, always make the crust completely from scratch by first making your own vegan and gluten free ginger cookies and then turning them into a pie crust, but putting on a holiday spread often necessitates making food preparation as efficient as possible. Here is our No turkey Day vegan and gluten free pumpkin cheesecake.

    Vegan and Gluten Free Walnut Pumpkin Cheesecake

    Crust:

    2 cups Pamela’s Ginger Cookies with Sliced Almonds
    1/4 cup brown sugar
    6 tablespoons of your favorite butter alternative, melted

    Filling:

    3/4 cup vegan sugar
    3/4 cup brown sugar
    24 oz vegan cream cheese, softened
    Egg replacer, equivalent of 5 eggs, we like Ener-G
    15 oz pumpkin
    1 3/4 tsp pumpkin pie spice
    1/4 cup cashew cream

    Topping:

    6 Tbsp of your favorite butter alternative, melted
    1 cup brown sugar
    1 cup walnuts, coarsely chopped

    Beat the cream cheese until smooth. Add the white and brown sugar, beating until well mixed. Beat in the egg replace a little at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter alternative and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight.

    This cheesecake is so delicious, expect to start getting requests.

    Beurre Blanc sauce, which is “white butter” when translated from French, is the epitome of decadence. The non-vegan version is made from plenty of butter, heavy cream and white wine. Legend has it that it was invented by accident at the French restaurant La Buvette de la Marine, by the owner, chef Clémence Lefeuvre. According to the legend, Lefeuvre was making a Bearnaise sauce to go with a fish dish, but forgot to add the egg yolks and tarragon.

    Beurre Blanc sauce is typically served over fish or chicken, but for the vegan eater, there are tons of options with which to serve the delicious sauce. A few of our favorites:

    • steamed or sauteed mushrooms
    • haricots verts (very small, thin green beans)
    • asparagus
    • steamed broccoli
    • baked potato
    • sweet potato fries
    • pan-seared extra firm tofu medallions
    • steamed carrots
    • any of the delicious vegan and gluten-free seafood products from Sophie’s Kitchen

    Traditional Beurre Blanc sauce contains white wine, but if you prefer to not use wine, you can instead make a Beurre Citron sauce, which will be the same as the recipe below for Beurre Blanc sauce, but you will replace the white wine with lemon juice.

    Vegan and Gluten-Free Beurre Blanc Sauce

    1/4 cup dry white wine (or lemon juice)
    1/4 cup white-wine vinegar
    2 tablespoons finely chopped shallot
    1/3 – 2/3 cup cashew cream (easy recipe here)
    1/4 teaspoon sea salt
    1/8 teaspoon white pepper, or to taste
    1/2 cup of your favorite butter alternative, chilled

    In a 2-quart saucepan, bring wine (or lemon juice), vinegar and shallots to a boil over medium-high heat. You want to reduce it, so cook it for 4-5 minutes. Add cashew cream, salt and pepper, reduce heat to medium, and cook for another minute – stirring consistently to avoid burning. Reduce heat to medium-low and begin adding the chilled margarine a tablespoon at a time, while stirring constantly. Once all of the margarine has been completely mixed in, remove the sauce from the heat.

    At this point, the traditional recipe calls for straining the sauce through a sieve to get the shallots out. We like leaving the shallots in the sauce, but it comes down to personal preference. It is entirely up to you and how your cooking inspiration strikes you!

    Do you know what a flax egg is? Us either, until recently. After learning what it it is, it seems like something we should have known about this whole time! When we searched “flax egg,” there were tons of recipes using the vegan and gluten free egg alternative! “What is a flax egg,” you ask? Well it is a vegan binder used in the same way that an egg is used. It can be used in breads, crusts, heavier doughs and other foods where eggs are needed to bind. Keep in mind that flax does have a heavier flavor, so if you need an egg binder that has a lighter flavor for lighter foods, such as pancakes or cupcakes, just substitute chia seeds for flax seeds.

    Flax Eggs

    Yield: 1 egg equivalent (you can increase the recipe depending on how many eggs are called for in your recipe)

    Ingredients:

    *Make sure to use whole, raw flax seeds, and not the pre-ground flax. It is fresher and tends not to turn as easily. Use your blender, food processor or coffee grinder to grind the seeds yourself, very finely. If you don’t have any of the aforementioned kitchen appliances, a mortar and pestle or something else heavy, to hand grind them will work!

    In a small mixing bowl, first place all of your flax seed meal in the bowl, and then slowly beat in the water with a fork. Place the mixture in the refrigerator for 30-60 minutes. If you’re in a pinch you can refrigerate the mixture for as little as 15-20 minutes, but longer is better.

    You’ll note when the flax eggs come out of the refrigerator that they have taken on an egg-like consistency. They are now ready to use in your recipe! We’d love to hear about all the ways that you use flax eggs!

    Happy World Vegetarian Day! We are bringing you the easiest peanut butter cookies to make in the world! Seriously, four ingredients (one of them being water) and that is it. We defy you to bring us an easier peanut butter cookie recipe that is both vegan and gluten free (although if you know of one, please let us know!).

    1 cup vegan sugar
    1 cup organic peanut butter
    1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water

    Preheat your oven to 350 degrees. Start by mixing the Ener-G Egg Replacer with the water in a large mixing bowl, to blend it well. Add the rest of the ingredients and mix well. If possible, mix with an electric mixer or a hand mixer to get the ingredients nice and fluffy and well blended.

    On an ungreased cookie sheet, roll the peanut butter cookie dough into small balls, about an inch, and place them on the cookie sheet. Take a fork and mash each cookie twice, so as to create the criss-cross shape you see in most peanut butter cookies. Bake the cookies for 8-10 minutes. You want the bottom to be a golden brown, not a burnt black! When done baking, remove them and let them cool. Enjoy! If you don’t want to eat them right away, store them in an airtight container.

    These are delicious with a big glass of almond or soy milk!

    We came across this way of cooking macaroni and cheese that just made us flip. Of course, it was the gluten-full, dairy version, but we thought we may just try it catered to our diet. Boy are we glad we did!

    The key is to cook the noodles not in water, but right in the milk alternative! In this case we used almond milk. We tried this with two different types of gluten-free noodles, rice and a quinoa/corn mix. While both were good, the quinoa/corn macaroni (affiliate link) was definitely better. The rice pasta had a longer cooking time and was a bit mushier. So while we will list the recipe with the ingredients we used, so we know that they will come out well, we welcome input on the kind of ingredients you used! Also, if there is one thing that we cannot stress enough – when we say that you have to stir the cooking pasta constantly, we mean it. Don’t leave the stove while it is cooking. You will end up with a clumpy mess.

    The Creamiest Vegan, Gluten-Free Macaroni and Cheese

    2 cups of quinoa/corn gluten free macaroni, uncooked
    2 – 2 1/2 cups of almond milk
    2 tablespoons vegan butter alternative
    1/2 cup of your favorite shredded vegan cheese, we used Daiya cheddar shreds
    2 tablespoons nutritional yeast
    1/2 teaspoon ground mustard
    salt and pepper, to taste

    Rinse macaroni under cold water thoroughly and place in a 2-quart pot. Add the vegan butter alternative and 2 cups of the almond milk, reserving the extra 1/2 cup for later. Over medium heat, bring the almond milk to good simmer and then reduce to low. Cook over low, *constantly* stirring, until almond milk has evaporated to the point of leaving a creamy sauce behind. If the pasta still does not seem thoroughly cooked, add the other 1/2 cup of almond milk, bring back to a simmer, reduce to low and stir constantly until cooked back down. Once the macaroni is cooked thoroughly, and the almond milk is reduced to a thick, creamy sauce, turn off the burner and add the cheese, nutritional yeast, ground mustard, salt and pepper, stirring thoroughly. Cover and let sit for a few minutes to let everything melt together, then stir again.

    If you find that your favorite vegan cheese does not melt very well into this dish, the good news is that with just the base of cooked macaroni and creamy sauce, you can take this dish in unlimited directions by adding various combinations of these ingredients:

    • chopped garlic
    • basil
    • parsley
    • oregano
    • sun dried tomatoes
    • chopped green olives
    • capers
    • green peas
    • steamed carrot slices
    • steamed broccoli
    • marinated mushrooms

    The sky is the limit! Enjoy – and let us know what creations you come up with!

    Artichokes are popping up in farmer’s markets, and the ways to prepare them seem endless. They make an excellent appetizer or light lunch. Artichokes are very low in fat and cholesterol, and chock full of  Iron, Niacin, Potassium, Magnesium, Phosphorus, Manganese,  fiber, and Vitamins C, K, and B6. This recipe for artichokes is simple and effortless, so an excellent option if you are having lunch guests, or need some good appetizers.

    Artichokes with Vegan Lemon Butter Sauce

    Yield: 2-4 Artichokes

    • 2-4 artichokes
    • 1/4 cup organic margarine
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon lemon juice
    • pepper to taste

    Wash artichokes, then trim the stems and remove the loose outer leaves. Cut off 1 inch from each of the artichoke tops and then cut of the sharp tips of each leaf, brushing the cut edges with lemon juice. Fill a kettle with salted water and bring it to a boil over a high heat. Once boiling, reduce heat to medium, add artichokes, and simmer for 20-30 minutes, until the leaf pulls easily out of the artichoke.

    While the artichokes are simmering, prepare the lemon margarine sauce. Melt the margarine over medium-high heat, then stir in chopped parsley and lemon juice. Add a bit of pepper to taste.

    Serve the artichokes with margarine sauce for dipping. This would go great with white wine or lemonade!

    Our mouths were watering when we read this delicious recipe for vegan, gluten free sloppy joes in this month’s edition of Veg News. Sloppy Joes are such a fun dish and remind us of childhood! Whether you prefer to eat these wrapped in lettuce, or with your favorite gluten free bread or hamburger buns, this yummy recipe is sure to bring back fond memories of summertime!

    Vegan, Gluten Free Sloppy Joes

    Yield: 4 servings

    • 2 tablespoons of organic extra virgin olive oil
    • 1 1/2 cups coarsely chopped crimini mushrooms
    • 1/2 cup chopped onions
    • 1/2 cup celery
    • 1 garlic clove, minced
    • 1 cup cooked French green lentils
    • 2 cups crushed tomatoes or chunky tomato sauce
    • 2 tablespoons tamari
    • 2 teaspoons vegan Worcestershire sauce
    • 1 teaspoon balsamic vinegar
    • 1/2 teaspoon Dijon mustard
    • 1/4 teaspoon chipotle powder
    • 1/8 teaspoon ground cinnamon

    Heat the olive oil, mushrooms, onions and celery over medium heat in a large skillet. After sauteeing for 8 minutes, add garlic and cook for 2 minutes longer. From there, carefully fold in the tomatoes or tomato sauce, lentils, tamari, vinegar, Worcestershire, mustard, cinnamon and chipotle powder. Cover the pot and reduce heat to low-medium. Simmer for 25 minutes, stirring occasionally.

    For some added decadence, melt a little bit of your favorite vegan cheese on top before serving!

    We defy you to read a copy of the Inspired Vegan and not get hungry. All of the recipes are distinct, but relatively easy to make. This recipe caught our eye because it is such an unexpected marrying of flavors. Tangy tomatoes and red wine vinegar are paired with sweet plums and agave nectar. It is rounded out with red onions and lemon juice. A smattering of sea salt tops off this dish for a wonderful medley of some of nature’s best offerings. We hope you enjoy it!

    Vegan, Gluten-Free Plum-Tomato Ketchup

    • 1 tablespoon extra-virgin olive oil
    • 1/2 cup diced red onion
    • 1/2 cup diced red bell pepper
    • 1/4 teaspoon paprika
    • 2 garlic cloves, minced
    • 1 cup chopped canned tomatoes
    • 1/2 teaspoon agave nectar
    • 1 tablespoon red wine vinegar
    • 2 teaspoons tamari
    • 3 ripe plums, peeled, pitted, and chopped
    • 3 tablespoons lemon juice
    • Coarse sea salt
    • Freshly ground white pepper

    Combine the olive oil, onion, bell pepper, and paprika in a large pan and saute over medium heat for 8 to 10 minutes. Stir frequently until they begin to caramelize. Add the garlic and saute for another 2 minutes, until aromatic. Add the vinegar, agave, tomatoes and tamari and turn heat down to low. Cover and simmer for 15 minutes, or until thickening occurs, stirring occasionally. Remove from heat and stir in the lemon juice and plums, and then let it cool. Once cool, put it in an upright blender and puree until smooth. Add salt and pepper to taste.

    This will keep in an airtight container in the refrigerator for up to a week. This would be delicious with so many foods such as regular fries, sweet potato fries and veggie burgers.

    Today is Julia Child’s 100th birthday! Happy Birthday Julia! Today we are bringing you a vegan, gluten-free version of her famous split pea soup. It is going to be fall before we know it, so time to start gathering delicious recipes such as this one, to get us through the cool evenings. While Julia’s version of this soup contains ham, we are altering the recipe to instead have a dash of liquid smoke to offer a similar smokey taste for which ham is known, but without the actual pig. This would be a great soup to make ahead of time, in a huge batch, and then eat throughout the week.

    Vegan and Gluten-Free Split Pea Soup – Inspired by Julia Child’s Recipe

    Serves 6

    Soup Stock

    3 quarts water or your favorite vegetable stock
    2-3 teaspoons of liquid smoke (depending on how smokey you like it)

    3 cups of mirepoix:

    • 1 cup carrots, chopped
    • 1 cup onions, chopped
    • 1 cup celery, chopped celery

    An Herb Bouquet:

    • 3 bay leaves
    • 1 teaspoon thyme
    • 5 cloves

    All tied in a cheesecloth

    To make soup stock:

    1. Put all of the ingredients in a large pot, bring to a boil, reduce heat, and let simmer about 1 hour.
    2. Strain the broth through a sieve, into a separate container,  and discard the vegetables and herb bouquet.

    To make the soup:

    3 tablespoons margarine
    2/3 cup diced celery
    2/3 cup diced onions
    1 cup diced carrots
    3 tablespoons gluten-free flour (we like Better Batter gluten-free flour) (affiliate link)
    2 quarts of soup stock made earlier
    1 ½ cups split peas
    Salt and freshly ground pepper

    In a large pot, melt the margarine over medium heat. Once melted, add the carrots, onions and celery and cook for 5 minutes. Be sure to stir occasionally. Add the gluten-free flour and cook for 3 more minutes, stirring. Add the stock and split peas and simmer for 45 minutes. Season with salt and pepper to taste.

    Now is the time to blend the soup. There are two ways to do this: immersion blend and regular blender. The immersion blender is the easiest, especially with the soup still warm. When putting warm soup in a conventional blender it can cause the lid to burst off if you don’t take care to hold it down. If you do use a conventional blender, only blend a little at a time.

    Once all blended, put in serving bowl, or dish into individual bowls, and serve.

    Pea soup is a delicious, hearty option for cool nights, but is also a fantastic lunch to bring to work anytime.

    August 15th would have been Julia Child’s birthday and so we are celebrating Julia Child this week the only way we know how! Turning some of her wonderful recipes into vegan and gluten free versions for all to enjoy! While some purists may think that Julia Child would roll over in her grave to know that her recipes were being altered to be both vegan and gluten-free, what we do know about Julia is her extraordinary passion for delicious food and that others enjoy it. And while some are vegan and gluten-free by choice, many are vegan and gluten-free out of necessity. We’ve seen several episodes of her famed show, “The French Chef,” where she made dishes that were specifically for vegetarian guests and we’d like to think that Julia, for all of her love of dairy, meat and bread, would be on board with delicious food for any type of diet!

    Today’s recipe is adapted from Julia Child’s rice soubise. Soubise (soo-beez) is essentially white sauce with pureed onions. This delicious recipe combines rice with onions, cream, and cheese – all vegan and gluten-free, of course!

    Julia Child’s Rice Soubise

    Yield: makes 4 cups

    • 1/2 cup rice
    • 4 tablespoons margarine
    • 2 pounds white or yellow onions (you can also use some shallots for added flavor)
    • 1/4 cup vegan cream (affiliate link) (If you don’t want to buy vegan cream, or can’t, you can make your own from cashews with the recipe below.)
    • 1/2 cup of your favorite shredded vegan cheese (We like Daiya because it melts so well, but use whichever you prefer. Results may vary if using a vegan cheese that does not melt very well)
    • 1 tablespoon minced parsley
    • 1/2 teaspoon sea salt
    • Pepper to taste

    Preheat oven to 300F.

    You will want to start by pre-slicing your onions – you want them very thin. Next, boil 2 cups of salted water in a medium saucepan. Once it is boiling, add the rice and cook for 5 minutes, then drain right away. In a 3 quart oven-proof Dutch oven, or casserole with lid, over medium heat, add the margarine and wait for it to melt and get foamy. Once melted and foamy, add the sliced onions. Saute them, and then stir in the rice, salt and pepper. From there, cover the Dutch oven or casserole and place in the pre-heated oven. You will want to cook it for one hour, being sure to stir it every so often. You want both rice and onions to be tender.

    Prior to serving, add the cream and cheese and stir. Taste it to see if you need to add more salt or pepper. Once it is seasoned to your satisfaction, sprinkle with parsley and serve.

    If you have decided to make this dish in advance, you can do so and then just reheat, and then add the cream and cheese. This dish pairs perfectly when accompanied by fresh sauteed green beans or asparagus.

    Vegan Cashew Cream

    2 cups raw, whole cashews
    Cold water

    Place the cashews in a bowl and cover with cold water. Cover the bowl and place in the regrigerator overnight. In a pinch you soak them in water for less time (we’ve done as little as 20 minutes), but in general it is better if you can soak them longer for reasons of both taste quality and digestibility.

    Drain the cashews and rinse them well. Put them in a blender and then add more cold water, just enough to cover the cashews by about one inch. Blend on high until very smooth – about 2-3 minutes. You may need to strain the resulting cream if you don’t have a high-performance blender, just to be sure there are no missed cashew pieces floating around in there. If you want a thicker cream, which we recommend for the rice soubise, use less water. Generally just covering the cashews with water, or only allowing 1/2 inch of water above them will work.

    Almond lovers and growers are rejoicing with news from the U.S. Department of Agriculture that almonds have around 20 percent less calories than previously thought. It seems that food scientists have found that the way we have been measuring calories for over 100 years may not be very precise in cases where the food is both high in both fiber and fat, such as nuts. What scientists found is that, those who consume nuts excrete a higher amount of fat in their waste, which means that our bodies are not actually absorbing all of the fat and calories that are in the nuts. What does this mean? Almonds may have gotten a bad rap in the fat and calorie department, and that makes us love them even more! To celebrate, we are sharing this delicious recipe for raw almond sushi from Ani Phyo’s book, Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes.

    Raw Almond Ginger Sushi

    Almond Ginger Pate:

    1 tablespoon raw organic ginger
    1 clove garlic
    1/2 teaspoon of sea salt
    1 cup of raw organic almonds (affiliate link)
    1 cup of raw organic cashews (affiliate link)
    3 organic lemons
    1/4 cup water

    Sushi Roll

    Ingredients:

    2 sheets raw nori (seaweed wraps)
    1 batch of almond ginger pate (recipe above)
    1/2 teaspoon sea salt
    2 cups raw organic spinach
    1/2 raw organic carrot (shred them lengthwise)
    3 raw organic lemon
    1 cup raw organic mung bean sprouts (or your preferred type of sprout)

    Directions:

    To make almond ginger pate:

    In a food processor, blend the garlic, ginger and sea salt until finely chopped. Add the almonds and process again. While the processor is going add the lemon juice, being sure to stop and scrape the sides as you go along. Add water a little at a time until the consistency is that of a pate. Set aside until ready to roll sushi.

    Sushi rolls:

    Lay two nori wraps flat. Divide spinish, pate, carrots and sprouts evenly between the two wraps. Roll them tightly, and then dab a bit of water on the edge to help it stick and stay closed. Cut each roll into eight pieces.

    If you are not aiming to make this an entirely raw meal, you can serve the rolls with a side of rice and some vegan, gluten-free soy sauce!

    No matter how healthfully you normally eat, sometimes you just need to indulge in something decadent. We went crazy for this gluten free seasoned batter mix by Better Batter and immediately started thinking of everything we could bread with it. Pickles were one of the first things we thought of and we were not disappointed. Make a big batch of these as a snack or for a barbecue; they are sure to be a hit!

    Vegan, Gluten-Free Fried Pickles

    Ingredients:

    2 cups of Better Batter gluten free seasoned batter
    1 jar dill pickle slices (whichever brand you prefer)
    1 1/2 cups almond milk (or your favorite milk alternative)
    4 cups of your favorite oil for frying, we use sunflower oil

    Directions:

    Preheat 4 cups of frying oil in a large pot, to about 350 degrees. Drain the entire jar of pickles and put them into a bowl with the almond milk. Place the flour into a separate bowl. Take some of the pickles out of the almond milk and put into the bowl with the gluten-free flour, covering the pickles completely. Shake off the extra flour and gently put into oil, a few at a time. Fry them until they are a nice golden brown, like onion rings. Repeat the process until all of the pickles are fried.

    We love these pickles dipped in vegan, gluten-free ranch dressing.

    We love a colorful salad! The more colors in a salad the more nutrients the salad contains. This salad does not disappoint, with vibrant red tomatoes, bright orange carrots, pretty red onions and bright green avocados. With the added vitamin C of the lime and lemon juice, this salad is like a bowl-full of good nutrition!

    Vegan, Gluten-Free Garbanzo Bean and Avocado Salad

    Ingredients:

    • 2 tablespoons olive oil
    • 1 (16 ounce) can organic Garbanzo Beans, drained
    • 1 cubed avocado
    • 1/2 cup cherry tomatoes
    • 1/4 cup shredded carrots
    • 1/4 cup red onion, minced
    • 1 cucumber, chopped
    • 1 teaspoon garlic, minced
    • 2 tablespoons fresh dill, chopped
    • 1 tablespoon fresh parsley, chopped
    • 1 1/2 teaspoons rice wine vinegar
    • 1-2 tablespoons of lemon juice, to taste
    • 1-2 tablespoons of lime juice, to taste
    • Salt and pepper to taste

    Saute drained garbanzo beans in the heated oil over medium heat for about a minute. Remove from heat and set aside. Add the rest of the ingredients in large bowl, and add heated garbanzo beans. Mix thoroughly. Add salt and pepper to taste, and more olive oil if desired.

    Make a big bowl of this in the beginning of the week and you can munch on it all week!

    The bacon craze has hit America full swing, and it seems that everyone is jumping on board. Bacon, and bacon flavoring, can be found in just about everything – from lip balm, to ice cream, to cake frosting. Naturally we have not jumped on that bandwagon, although we are in love with these vegan, gluten-free bacon bits. But we were intrigued when we came across Queen Creek Olive Mill’s vegan, gluten-free bacon flavored olive oil.

    Made by Queen Creek Olive Mill, this pig-free olive oil is infused with the taste and aroma of bacon, but without the senseless slaughter. We only found a few reviews of this oil, both written by meat-eaters, and both lamented that the olive oil, when fried with eggs, tasted nothing like the eggs fried in bacon fat that their grandparents used to make. It isn’t entirely clear that Queen Creek Olive Mill was particularly looking to imitate bacon grease with their bacon-flavored oil, so much as they were offering a new way to flavor certain dishes. When we were unsure if the olive oil was gluten free, we emailed them to ask and received a prompt and cheerful response that it is indeed free of gluten.

    Queen Creek Olive Mill is located in Arizona and is a sustainable farm that produces the only extra virgin olive oil in the state. Their olive grove is entirely pesticide free and drip-irrigated, so that you can feel confident that your olive oil is safe to eat. The Mill itself is open for tours, classes about growing and making your own olive oil, and shopping in their marketplace. Their marketplace features a variety of products made from their extra virgin olive oil, including bath & body care, as well as imported wines, vinegars and seasoned olives.

    Here are some of our favorite possibilities for using Queen Creek Olive Mill vegan, gluten free bacon olive oil:

    • Saute spinach with it
    • Mix with chopped tomatoes and avocado and a little white wine vinegar
    • Use it to cook breakfast potatoes
    • Saute kale with it
    • Use it to dress your salad with a little vegan feta

    To learn more about Queen Creek Olive Mill vegan, gluten free bacon olive oil, visit their website.

    Now that we’ve given you a recipe for delicious vegan, gluten free taco shells (link), we are going to give you something with which to fill them! Black beans and rice are quick, easy, delicious and good for you. Black beans are tiny little powerhouses of vitamins and protein. This is a great way to feed your family on a budget, and you can add just about anything to them. The base recipe we are giving you is wonderful as is, but feel free to play around with it and adjust seasonings and spices to suit your family’s taste.

    Vegan and Gluten Free Black Beans and Rice

    Adapted from the I Love Trader Joe’s cookbook by Cherie Mercer Twohy

    Yield: Serves 4 Prep

    Ingredients:

    • 1 tablespoon olive oil
    • 2 cloves of crushed garlic
    • pinch dried oregano
    • pinch ground cumin
    • 1 (15-ounce) can black beans, drained
    • juice of 1 lime
    • salt and pepper
    • 3 cups cooked white or brown rice
    • 2 tablespoons chopped cilantro (optional)

    Take a medium-sized saute pan and heat the oil over medium-high heat. Once the oil is heated, saute the garlic for 2 or 3 minutes, until it is thoroughly cooked. Add the oregano and cumin, and any other spices you like, and continue to saute. Drain the black beans and saute them in the garlic mixture until nice and warm. Remove from stove and add lime, salt and pepper, then top with cilantro. You can add this, along with the rice, to your freshly cooked taco shells.

    If you want to spice things up even more, you can add some pre-made vegan, gluten free organic taco seasoning to the mix while sauteing the beans. This would be delicious topped with avocados, salsa, or whatever you fancy!

    The great thing about most Mexican dishes is that they are gluten-free by accident. Because so much Mexican cooking uses corn, instead of flour, all you really need to do to make a Mexican dish edible is to use vegan products such as vegan sour cream, refried beans and your favorite vegan cheese.

    Store-bought taco shells are never quite as good as the taco shells at authentic Mexican restaurants, but they are so easy to make at home! It really just takes a few extra minutes and the consistency you get from making them yourself is well worth it. So here is a quick way to make taco shells to make your taco night even more delicious!

    Vegan, Gluten-Free Taco Shells

    Ingredients:

    • 12 gluten free, vegan tortillas (any brand is fine, use your favorite!)
    • 1/2 cup of your favorite frying oil, we like sunflower oil

    Directions:

    Place a few paper towels on a heat-safe plate and place next to your frying area.

    In a skillet, heat the oil over medium-high heat. Using tongs, grab the edge of a tortilla and lower half of the tortilla into the oil, folding over the other half with the tong (so it is a taco shell shape), but not letting go of the upper half with the tongs. Fry until the half that is submerged in oil is a nice golden color. Use the tongs to flip over the taco on the other side. You will want to hold the non-submerged sides up with the tongs for the duration of the frying on each side, so that it doesn’t fry into a closed position!

    Once the taco shell is done frying, place it on the paper towel to drain. You will want to place the taco shell on the paper towel standing up, like a tent, so that as it cools, it stays open. With each taco shell that you complete, you can stack it on top of the other taco shells. Let these cool a bit and they are ready to use!

    If you’d like to add more flavor to your taco shells, sprinkle them with a little lime and salt. Stuff them with your favorite taco fillings and they are ready to go!

    We flipped for this recipe in August’s edition of VegNews magazine. When we read “vegan creme fraiche” was part of the recipe (and it included the recipe for vegan creme fraiche), we were hooked. If it’s creamy and vegan, we’re there! And it is raw to boot!

    While we know that most of you are conscious about the produce that you buy, we just want to remind you how important it is to buy organic fruit for this dish, especially the peaches. As we mentioned in a recent article about the Environmental Working Group’s report about the cleanest and dirtiest non-organic produce, peaches did quite poorly. Non-organic peaches were found to have a combination of 51, or more, different chemicals on them (per peach!). What’s more, peaches were like little chemical sponges, just soaking up all of the pesticides and other chemicals to which they were exposed. Yuck! Do you and your family a favor and pay the extra money for organic!

    Raw, Vegan and Gluten-Free Peach and Plumb Cobbler

    Adapted from VegNews

    Yield: 4 servings

    Ingredients:

    Fruit Filling:

    • 2 tablespoons maple syrup
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 2 teaspoons fresh lemon juice
    • 2 cups peeled and sliced organic peaches
    • 2 cups peeled and sliced organic plums

    Crumble:

    • 1 cup pecans (if allergic to pecans, substitute sunflower seeds or pumpkin seeds)
    • 1 1/3 cup pitted Medjool dates
    • 1/8 teaspoon salt
    • Creme Fraiche:
    • 1 cup cashews, soaked 4 to 12 hours, drained and rinsed
    • 1 1/2 cups coconut water
    • 1/3 cup maple syrup
    • 1/8 teaspoon salt
    • 1 teaspoon vanilla
    • 2 tablespoons coconut oil, melted

    Directions:

    In a small bowl, combine maple syrup, cinnamon, nutmeg and lemon juice, whisking until well incorporated. In a separate bowl, add peaches and plums, and pour the maple syrup mixture over it. Let it sit for at least 1 hour, more if possible.

    Time to make the crumble! In a food processor, process pecans until coarsely chopped. Incorporate dates and salt and continue to process until a sticky, crumbly consistency, like a cobbler crumble.

    To make the creme fraiche, add soaked cashews, coconut water, maple syrup, salt and vanilla to a blender. While blender is still going, carefully add the coconut oil. Once thoroughly blended, set aside.

    To make the cobbler, pour the fruit filling into a pie pan. Sprinkle the crumble topping on top. When it is time to serve, simply cut the cobbler into four servings and top with the creme fraiche.

    This is a perfect summer dish, and would be a great dessert to bring to a potluck or barbecue!

    Sorbet is one of the best desserts for summer. Not only is it light and cold, but to make the freshest, most delicious fruit sorbet, you need to only go to your local farmers market and grab whichever fruit is in season. Strawberries, blueberries, peaches, blackberries, raspberries - you name it! If you are unable to go to your local farmer’s market, don’t have one near you, or want to hasten the process, just buy some frozen organic fruit from your local grocers. If you go the fresh fruit option, you will want to freeze it overnight before using them in this recipe. So wash them, peel and chop (if necessary), and put in a container and freeze.
     
    Vegan, Gluten Free Organic Fruit Sorbet without an Ice Cream Maker
     
    Ingredients: 
    2 cups of prepared frozen organic fruit(s) of your choice
    2 1/4 cup water
    1/2 cup agave nectar
     
    Directions:
     
    Blend all ingredients on the highest speed of your blender until the mixture is thoroughly mixed and smooth. Pour the mixture into an ice cube tray and freeze for several hours, to overnight, until completely frozen. Place frozen cubes in a food processor and puree until a smooth, sorbet consistency. Serve and enjoy!
     
    This recipe is great for experimentation so don’t feel that you need to limit yourself to one type of fruit. Any combination you love, such as blueberries and strawberries, peaches and blackberries, and raspberries and cantaloupe, would be perfect. You can also get creative by replacing some of the water with lime or lemon juice. We’d love to hear what you come up with!

    When looking for a vegan, gluten-free dessert that is rich and decadent, truffles are the way to go. Whether you are looking for a dessert dish to bring to a potluck, or something to make for that special someone in your life, you can’t go wrong with a truffle! The great thing about truffles is that they are versatile – you can add just about anything to them to suit your taste: sea salt, coconut flakes, gluten-free crushed pretzels, crushed nuts, dried fruit, crushed candy canes, or even vegan bacon bits.

    A note about coconut milk: coconut milk is a delicious dairy milk alternative that is used in a lot of vegetarian and vegan cooking. It is important to read the ingredient list on the back of the can or box, as you may be surprised that even the coconut milk from your favorite health food store may be full of added ingredients and preservatives. Make sure the ingredients are basic, and pronouncable!

    Vegan, Gluten Free Chocolate Truffles

    Adapted from Simsbury Therapeutic Massage & Wellness

    Ingredients:

    ¾ cup organic coconut milk
    10 oz vegan, organic chocolate
    ¼ cup organic, vegan cocoa powder
    Your preferred toppings (if any)
    1/4-1/2 teaspoons of flavored extracts, such as rum, peppermint, ginger, cherry, etc (optional)

    Directions:

    Finely chop the bittersweet chocolate and put in a heat-proof bowl, setting aside.

    In a saucepan, heat coconut milk over medium high heat, until it just about to boil – when the small bubbles on the side just start to appear. Pour the heated coconut milk over the chopped chocolate and slowly whisk until the chocolate is melted by the hot coconut milk, and the mixture is smooth and creamy.

    If you want to add extract, now is the time to do so.

    Next, grab a piece of plastic wrap and lay it directly on the chocolate mixture, pressing it on for a snug seal. Refrigerate for an hour, or until the mixture is firm and able to be scooped and rolled (truffle consistency!)

    Place the cocoa powder, and any other toppings you chose, in small, separate bowls and set aside. Lightly dust your hands with the cocoa powder as well, to prevent the truffles from sticking.

    Using a small spoon or melon baller, scoop small amounts of the chocolate mixture out of the bowl and roll them with your hands. Then roll them in your desired toppings. Place them on parchment paper or wax paper and refrigerate until they are set.

    When you are ready to serve your truffles, take them out of the refrigerator about an hour before serving to allow them to come to room temperature.

    These would also make a wonderful Christmas gift, birthday gift or, of course, Valentine’s Day gift!

    We like making our own bacon bits because, like many of the food items we make ourselves, we can control what is goes in them. While many bacon bits on the market are actually “vegan by accident,” they are still full of chemicals we cannot even identify half of the time. We know, at the very least, that red dye is in most of them. By making your own, you can add or subtract ingredients according to your taste. A few notes about this recipe:

    Texturized Vegetable Protein (TVP) – for those of you who are not familiar with TVP, it is a soy-based, gluten-free product that is often used to make imitation meat. You can buy it in flakes and it makes for an excellent bacon bit substitute. We like Bob’s Red Mill brand; it is vegan and gluten-free.

    The seasoning bag – a seasoning bag is kind of like a tea bag for cooking bases. They are typically little muslin bags that have a tie at the top and you can find them at most cooking stores. You can put all kinds of spices and seasonings in them to impart a delicious flavor on soups, sauces or other bases, without all of the twig and leaf-like bits floating around. You could easily substitute a seasoning bag with a heat-resistant tea strainer or a small piece of cheesecloth that is tied off at the top. Also, if you have a fine-mesh strainer, you could always just boil the seasonings right in the base, and then pour it through the strainer.

    Vegan, Gluten-Free Bacon Bits

    Ingredients:

    • 2 cups texturized vegetable protein
    • 4 tablespoon liquid smoke
    • 4 tablespoons tamari
    • 4 tablespoons maple syrup
    • 1 1/3 cup boiling water

    Seasoning bag:

    • 2 cloves of garlic, crushed with flat-side of chopping knife
    • 2 bay leaves
    • 5 springs of thyme

    Instructions:

    Preheat the oven to 250 degrees.

    In a small saucepan, combine the liquid smoke, tamari, maple syrup and water. Add the seasoning bag full of seasonings to this mixture and simmer until the mixture is boiling. Turn off the burner and remove the spice bag (or if you are straining it instead, go ahead and strain the mixture into a heat-safe bowl). Add the texturized vegetable protein and stir until the liquid has been fully absorbed by the TVP. Spread the mixture on a non-stick baking sheet, in a thin layer, and stick in the oven. Bake the bits for 15-20 minutes, until dry and crispy, stirring every so often to keep them from sticking and burning. If you are partial to burnt bacon bits, you may leave them in for just a tad longer, until they are baked to your taste. Pull them out of the oven and let them cool completely. Store in an airtight container.

    These vegan, gluten free bacon bits are fantastic on top of salads, baked potatoes, your favorite gluten-free pasta dish, or, if you’re feeling really adventurous, on chocolate desserts like truffles.

    Nothing beats a delicious vegan, gluten-free spicy italian sausage. A barbecued spicy Italian sausage reminds us of summer, baseball games, cool lemonade and running through the sprinklers. We found this delightful recipe on The Vee Word blog and knew as soon as we saw it that it would be simply scrumptious. As the author points out, the key to this recipe is Xanthan gum. Xanthan gum is commonly used as a food thickening agent and is both vegan and gluten free. It is also commonly used as a stabilizer in cosmetics. Xanthan gum is a great investment for vegan, gluten-free eaters because it is frequently called for in these types of recipes.

    Ingredients:

    Spices:

    • 1 tsp. garlic powder
    • 1 ½ tsp. fennel, crushed
    • ½ tsp. black pepper
    • ½ tsp. salt
    • 1 tsp. sweet paprika
    • 1 tsp. smoked paprika
    • ¼ – ½ tsp. red pepper flakes
    • ½ tsp. oregano
    • 1/8 tsp. allspice

    Sausages:

    • 4 tsp. olive oil, divided in half
    • ¾ cup mushrooms, chopped
    • ¼ cup onion, finely chopped
    • 1 garlic clove, minced
    • 2 cups or 1-15 oz. can of pinto beans, drained and rinsed
    • 1 Tbs. sun-dried tomato paste
    • ¼ cup nutritional yeast
    • ½ cup brown rice flour
    • 1 tsp. Xanthan gum
    • 1 Tbs. gluten-free tamari
    • 1 Tbs. balsamic vinegar (2 Tbs. of gluten-free, vegan Worcestershire Sauce can be used in place of the tamari and vinegar)
    • A few drops of Liquid Smoke (optional)

    Directions:

    Prepare the spice mix in a separate bowl and set aside.

    Saute the onions, mushrooms and garlic in 2 teaspoons of the olive oil in a frying pan, until softened. Let cool.

    Mash the pinto beans in a separate large bowl. Add tomato paste, nutritional yeast, and brown rice flour and mix thoroughly. Add xanthan gum and mix thoroughly. Now incorporate the cooled onions, mushrooms and garlic. Then mix the tamari and balsamic vinegar (or Worcestershire Sauce) to the bowl and mix it all up well. If you have decided to use liquid smoke, you can add this as well.

    Divide the sausage filling into 4 equal logs and wrap them in individual foils. Steam them for 15-20 minutes and then refrigerate them over night.

    When ready to use, unwrap and cook in your preferred way – barbecued, pan-seared or baked! The most popular topping for Italian sausages are sauteed red and green bell peppers and onions. Slices of this would also be a great way to dress up a pre-made vegan, gluten free pizza. And thank you the Vee Word blog for bringing us this delicious recipe!

    Sometimes breakfast just doesn’t feel complete without some delicious vegan, gluten free sausage. The best parts of sausage (omitting the nasty meat products) are the yummy, aromatic blends of herbs and spices that just dance on the tongue in a mixed flavor bouquet. It can be difficult to find recipes for vegan breakfast sausages that don’t contain vital wheat gluten. This amazing recipe, adapted from Food.com, includes all of the savory spices and herbs that sausage has to offer, without the gluten. And certainly without meat scraps.

    Vegan, Gluten Free Breakfast Sausage

    Ingredients:

    • 1 cup brown rice, cooked
    • 3/4 cup gluten free rolled oats
    • 2 tablespoons gluten free all purpose flour
    • 1 tablespoon ground flax seed
    • 3 tablespoons water
    • 1 teaspoon molasses
    • 2 tablespoons canola oil (divided)
    • 2 tablespoons nutritional yeast
    • 1 1/2 tablespoons gluten-free tamari
    • 1/2 teaspoon red pepper flakes (or more if desired)
    • 1 teaspoon black pepper
    • 1 1/2 teaspoons ground sage
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon thyme

    Directions:

    Stir together flax and water in a small bowl or cup, set aside. In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times. Add remaining ingredients, including 1 tablespoon of canola oil, and flax/water mixture and blend till just mixed. Do not over process, you can finish mixing together with your hands.

    With dampened hands, form balls the size of a ping pong ball and then flatten into little patties about 1/4″ thick (thicker if you like). Coat the bottom of a non-stick frying pan with the remaining 1 tablespoon of canola oil and heat over medium high. When the oil is hot, cook the patties on each side until they are browned. Transfer to a paper towel to blot off any excess oil before serving.

    Serve these yummy little patties up with some gluten-free toast and some soygurt and berries, or a tofu scramble! Thank you to Food.com for the recipe idea!

    We flipped when we saw this recipe for “Beetballs”; vegan, gluten-free sausage balls. This recipe comes courtesy of the Fat Free Vegan blog. With a dash of hot smoked paprika, cheesy-flavored nutritional yeast and liquid smoke, these delicious beetballs are perfect atop a plate of squash spaghetti with lovely marinara sauce.

    Vegan, Gluten-Free Sausage Balls

    Ingredients

    • 1/2 ounce dried porcini mushrooms
    • 1 medium raw beet
    • 1/2 cup raw pecans, almonds, or other nuts if you prefer
    • 1/2 medium red or yellow onion, coarsely chopped
    • 2 cloves garlic, chopped
    • 1 cup cooked chickpeas
    • 2 tablespoons ground flax seeds
    • 1 tablespoon nutritional yeast
    • 2 teaspoons oregano
    • 1 teaspoon smoked paprika (mild or spicy)
    • 1 teaspoon salt (or to taste)
    • 1/2 teaspoon rubbed sage
    • 1/4 – 1/2 teaspoon fennel seeds
    • 1/4 teaspoon red pepper flakes (or to taste)
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon hickory smoked salt or Liquid Smoke (optional)

    Instructions

    • Place the mushrooms in a small saucepan and add 1 cup of water. Bring to a boil and let simmer for 10 minutes. Remove the mushrooms with a slotted spoon and rinse them well and set aside. Strain the broth through a coffee filter or fine sieve and reserve it for later use. (Leftover mushroom broth can be used in any recipe that calls for vegetable broth.)
    • While the mushrooms are cooking, put the nuts into a food processor and pulse to chop finely. Do not over-process – the goal is for finely chopped nuts, not nut powder. Place the nuts in a large mixing bowl.
    • Peel the beet and cut it into cubes. Add it to the food processor along with the reserved mushrooms, garlic, and onion and pulse to chop coarsely. Add the chickpeas and all remaining ingredients and pulse several times to chop the chickpeas, but do not turn it into a paste. All the individual ingredients should be recognizable.
    • Add the processor contents to the nuts and stir well to combine. If the mixture seems dry, add a tablespoon of the reserved mushroom broth. Allow the mixture to rest while you preheat the oven to 350F and line a baking sheet with parchment paper.
    • Using a tablespoon or cookie scoop, measure out a heaping tablespoon of “dough.” Using damp hands, form it into a ball, squeezing lightly to compact it. If the dough seems too dry, add additional broth (this should not be necessary–you don’t want the dough to be too wet). Place the ball on the lined baking sheet and repeat with remaining dough. You should be able to make about 18-22 balls. If you like, flatten some of the balls to use in sandwiches or on pizza.
    • Bake until the balls are brown and slightly crisp on the outside, about 35 minutes. (Flattened balls will take a little less time.) Allow to cool for a few minutes before serving.

    Whether you try these with squash spaghetti, or eat them alone, these are delicious and filling! Thank you to the Fat Free Vegan for sharing this recipe!

    We were so excited to come across this delicious recipe from the Feasting Freds website, adapted from Cooks Illustrated. We love black beans because they are filling, versatile and good for you. If you like a Latin flare to your food, this dish is for you! It is extremely versatile, and you can feel free to take full liberties in adding different ingredients. This dish is delicious with chunks of avocado, vegan sour cream and vegan cheese piled on top of it. Add a few organic tortilla chips and you are all set!

    Spicy Vegan Black Bean Soup

    Yield: serves 6-8

    Ingredients:

    • 1 lb dry black beans, rinsed, drained and sorted (equals roughly 2 cups)
    • 2 bay leaves
    • 2 tbs minced chipotle peppers in adobo sauce
    • 5 cups water
    • 1.5 tsp salt
    • 3 tbs olive oil
    • 3 medium or 2 large onions, diced
    • 3 celery ribs, diced
    • 2 carrots, diced
    • 1 bag frozen corn
    • 6 cloves garlic, minced
    • 1/2 tsp red pepper flakes
    • 1.5 tbs cumin powder
    • 6 cups of your favorite vegetable broth
    • 2 tbs fresh lime juice
    • additional salt and pepper to taste

    Preparation

    Place beans, bay leaves, chipotle peppers and 5 cups water in a large saucepan, cover and bring to a boil. Once boiling, skim off any slimy bits that may have risen to the surface and stir in 1 tsp salt. Reduce heat to low and simmer until the beans are tender, about one and a quarter to one and a half hours. Remove your pan from the heat, discard your bay leaves and set the beans aside without draining them.

    As your beans near tenderness, you may start your soup. Heat your olive oil in a dutch oven over medium high heat until shimmering but not smoking. Add your onions, celery, carrots and a half teaspoon of salt, stir to coat and cook until the vegetables are tender and slightly browned – about 10-15 minutes. Reduce your heat to medium low and add your garlic, red pepper flakes and cumin. Cook, stirring frequently, for 3 minutes. Add your cooked beans with their cooking liquid and your broth and increase the heat to medium high. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, stirring occasionally, for 20 minutes.

    Remove 1/3 of the soup and blend (either in a blender or in a separate bowl with an immersion blender) until smooth. Return the blended soup to your pot along with your frozen corn. Simmer on low until the soup is heated throughout, then remove from the heat and stir in your lime juice. Salt and pepper to taste.

    This is a hearty dish and would be perfect accompanied by your favorite vegan, gluten free beer, or some delicious hot cider! Thank you to Feasting Freds! (website link)

    We’ve got to thank the folks at Better Batter Gluten Free Flour company for this great recipe for gluten free, vegan egg yolks. How often have you come across a recipe, such as this delicious aioli, that called for egg yolks and you were at a loss as to what you could use? While there are great vegan, gluten free egg replacers out there, such as Ener-g, they are meant to replace eggs in foods such as cakes, cookies and pancakes. For recipes requiring the actual yolks, such as aioli and hollandaise sauce, this recipe for vegan, gluten free egg yolks is perfect!

    Vegan, Gluten Free Egg Yolks

    Yield: The equivalent of 8 egg yolks

    Ingredients:

    • 1 c Better Batter Gluten Free Flour, or whichever gluten free all-purpose flour you prefer
    • 2 c water
    • 1/4 tsp salt
    • 2 Tbsp – 1/4 c neutral vegetable oil (may vary)

    In a blender, combine Better Batter flour, water, and salt. Blend until thickened.

    Place into a double boiler or microwave safe bowl and proceed as below.

    1. Double Boiler: heat over medium to medium-high heat, whisking constantly, until substantially thickened (like school paste). Remove from heat and proceed as below
    2. Microwave: heat for 2 minutes, removing from microwave to whisk thoroughly. Repeat up to 3 times. Proceed as below.

    Whisk in 2 tbsp of oil. Add enough extra oil to make the consistency of the mixture like beaten egg yolks – this mixture should be smooth, thick, and easily stirred.

    2 tablespoons of vegan, gluten free egg yolk mixture is the equivalent of one egg yolk.

    You can make these ahead of time to have on hand for impromptu meals that require a little extra touch of decadence. Thank you again to the folks at Better Batter Gluten Free flour products for this recipe, and watch for our review of some of their products soon!

    We are nuts for aioli, but it is woefully *not* vegan. The main staple of aioli is egg yolk and, without it, you don’t get that deliciously whipped consistency for which aioli is known. Well we have you covered! This unbelievable aioli recipe will have you singing out loud. It is pure deliciousness and we have to confess that we have been eating it with everything. Our favorite way to enjoy this aioli is with oven-baked home fries, but you can also use this as a dip for veggies and sweet potato fries. We recently found this recipe for vegan egg yolks on the Better Batter Flour (whose flour we will soon be reviewing) website, and it is meant for recipes that specifically call for egg yolks, like aioli! Note that this will only work as a substitute for egg yolks, not the whites as well.

    This recipe makes the equivalent of 8 egg yolks and can be stored in the fridge, sealed tightly, for up to a month.

    The Only Vegan, Gluten-Free Aioli Recipe You’ll Ever Need

    Vegan, Gluten Free Egg Yolks

    Yield: The equivalent of 8 egg yolks

    • 1 c Better Batter Gluten Free Flour, or whichever gluten free all-purpose flour you prefer
    • 2 c water
    • 1/4 tsp salt
    • 2 Tbsp – 1/4 c neutral vegetable oil (may vary)

    In a blender, combine Better Batter flour, water, and salt. Blend until thickened.

    Place into a double boiler or microwave safe bowl and proceed as below.

    1. Double Boiler: heat over medium to medium high heat, whisking constantly, until substantially thickened (like school paste). Remove from heat and proceed as below
    2. Microwave: heat for 2 minutes, removing from microwave to whisk thoroughly. Repeat up to 3 times. Proceed as below.

    Whisk in 2 tbsp of oil. Add enough extra oil to make the consistency of the mixture like beaten egg yolks – this mixture should be smooth, thick, and easily stirred.

    2 tablespoons of vegan, gluten free egg yolk mixture is the equivalent of one egg yolk.

    Vegan, Gluten-Free Aioli

    • 1 garlic clove
    • 4 tablespoons vegan, gluten-free egg yolk alternative
    • 1 tablespoon red wine
    • 1 teaspoon gluten-free Dijon
    • 1 tablespoon
    • 1 tablespoon fresh flat leaf parsley

    Combine garlic, vegan yolk substitute, red wine vinegar, dijon mustard in a food processor or blender and blend until smooth and garlic is thoroughly chopped. Slowly pour the oil into the running processor or blender and continue to blend until creamy. Fold in the parsley and salt and pepper to taste.

    If the aioli is too thin, add a bit more vegan egg yolk alternative and dijon mustard, if it is too thick, add a little water to thin it. This is such a delicious recipe that you may just want to keep an extra batch handy for a quick snack!

    We love potatoes because they are the ultimate filling vegan, gluten-free food. Potatoes are also very versatile, so you virtually can’t go wrong with whatever you do with a potato. Twice-baked potatoes are so yummy and you can put just about anything you like in the filling. We like vegan chili, black beans, salsa, you name it! This recipe is absolutely scrumptious because it pairs creamy vegan sour cream with gooey vegan cheese. The start of this recipe is to simply bake potatoes. We included a recipe on how to do this if you are new to cooking, but if you have a preferred method to bake a plain potato, feel free to use that.

    Vegan, Gluten-Free Cheesy Horseradish Twice-Baked Potatoes

    Plain Baked Potatoes

    Ingredients:

    • 4 medium organic baking potato
    • 4 teaspoon olive oil
    • 2 teaspoon sea salt

    Directions:

    Preheat the oven to 300 degrees F (approximately 150 degrees C). Wash the potatoes and pierce the skin several times with a fork. Rub the skin of each potato with olive oil, then with salt. Place the potatoes in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown.

    Cheesy Horseradish Twice-Baked Potatoes

    Ingredients:

    • 4 baked potatoes
    • 1/4 cup Vegenaise
    • 1/2 cup vegan sour cream (we like Follow Your Heart)
    • 2 Tablespoons vegan, gluten-free horseradish (we like Follow Your Heart for this as well)
    • 1 tablespoon white-wine vinegar
    • 1 large garlic clove, pressed
    • 2 Teaspoons chopped parsley
    • 3 Tablespoons fresh or freeze dried chives
    • 2 cups of your favorite vegan shredded cheddar cheese
    • Sea salt to taste
    • Pepper to taste

    Directions:

    Slice your potatoes in half length-wise, scoop out the middle and put it into a bowl. Place the skins on a baking sheet, evenly spaced apart. Mash the potatoes and add Vegenaise, vegan sour cream, horseradish, white wine vinegar, garlic, parsley, chives, salt, and pepper. Put the mashed potatoes back into the potato skins. Cover with shredded vegan cheese. Bake in a 375 degree oven for 20 to 30 minutes.

    If you like your food to have a lot of kick, feel free to add more horseradish. These potatoes are very filling, so you could literally make a meal of them!

    It seems like every time we turn around these days we are hearing another reason why our produce is compromised. From pesticides to genetically modified organisms (GMO), it seems that very little food is safe. Well thanks to the handy “Shopper’s Guide to Pesticides”, created by the Environmental Working Group (EWG), shoppers can now view a full line-up of which produce is the safest to eat, and which they need to make sure they are buying in organic form only.

    The EWG, a non-profit organization, puts providing the power of information to all consumers at the top of its priority list, in fact, it is part of the EWG’s mission statement. They aim to make consumer safety information widely and easily accessed by all, and offer a full list of produce, graded on a scale of “dirty to clean.” With the Shopper’s Guide to Pesticides, you will be able to give yourself as minimal a risk to pesticide exposure as possible, while still making economical grocery purchasing decisions for your family. The EWG understands that, while buying organic produce is ideal, it is not always financially possible, especially in today’s economy. They will provide you information on which non-organic produce items are the safest (such as onions) and which are the “dirtiest”(apples).

    EWG has two at-a-glance lists: “The Clean 15” and “The Dirty Dozen.” The EWG says that if you eat 5 servings of fruits and vegetables a day from the Clean 15 list, rather than the Dirty Dozen, you will cut the amount of pesticides you consume on a daily basis by an astonishing 92%. A scarier point they make is that if you eat 5 servings of fruits and veggies from the Dirty Dozen list, you will consume, on average, 14 different pesticides per day.

    The Dirty Dozen list includes (in order from worst to better):

    • Apples
    • Celery
    • Strawberries
    • Peaches
    • Spinach
    • Nectarines (imported)
    • Grapes (imported)
    • Sweet bell peppers
    • Potatoes
    • Blueberries
    • Lettuce
    • Kale/Collard Greens

    Over 97% of the samples that were taken from non-organic imported apples, nectarines and plums all tested positive for pesticides. Imported and domestic grapes and strawberries all had 13, or more, different pesticides on one single sample. Peaches, apples and raspberries each had a combination of 51, or more, different chemicals on them. On top of that, they found that vegetables such as celery, spinach, lettuce and potatoes like to absorb pesticides and retain those nasty chemicals.

    The Clean Fifteen list includes:

    • Onions
    • Sweet Corn
    • Pineapples
    • Avocado
    • Asaragus
    • Sweet peas
    • Mangoes
    • Eggplant
    • Cantaloupe (domestic)
    • Kiwi
    • Cabbage
    • Watermelon
    • Sweet potatoes
    • Grapefruit
    • Mushrooms

    The best veggies were asparagus, sweet corn and onions, with 90% of the samples, or higher, testing with no detectable pesticides. Cabbage, eggplant and sweet peas had detectable pesticides found on 20-25% of them. Of the fruits, pineapple, avocado and mango led the pack, with less than 10% of samples having detectable pesticides.

    The EWG took information from the tests ran by the U.S. Department of Agriculture and the federal Food and Drug Administration between 2000 and 2009. The tests were performed on 53 of the top fruits and vegetables sold in the US, and the Shopper’s Guide to Pesticides ranks the produce by degree of pesticide contamination. They note that, in almost all of the tests, the produce samples were first rinsed or peeled. Contamination of pesticides was measured by the percent of samples with detectable pesticides, the percent of samples with two or more pesticides detected, the average number of pesticides found on each sample, the maximum number of different pesticides found on a sample and the total number of pesticides found on a sample.

    The neat thing about the Shopper’s Guide to Pesticides is that they offer their produce safety information in different formats to appeal to all shoppers, and make it as easy as possible for shoppers to keep handy. Users can download a PDF version of the shopper’s guide, or a smart phone app. To learn more about the Shopper’s Guide to Pesticides, and download the PDF or app, visit their website.

    We don’t know if there is some sort of cauliflower council that has been brainstorming new ways to promote cauliflower, but it seems to be popping up a lot lately! Low-carb dieters are going crazy for it because it is lower in carbohydrates than potatoes, but we love it simply because is is delicious and nutritious! Cauliflower is chock-full of vitamin C, manganese, beta-carotene, vitamin K, omega-3 fatty acids, fiber, and vitamins B1, B3, B5, B6 and B9. For those of you keeping track, that means that cauliflower has antioxidant and anti-inflammatory properties, and is great for digestion.

    Vegan, Gluten-Free Creamy Mashed Cauliflower

    Ingredients:

    • 1 medium head cauliflower
    • 3 cups of your favorite vegetable stock
    • 1 tablespoon vegan cream cheese, softened
    • 1/2 teaspoon minced garlic
    • 1/2 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper
    • 1/2 teaspoon fresh chives, chopped
    • 1/2 teaspoon fresh parsley, chopped
    • 3 tablespoons vegan organic margarine

    Put vegetable stock in a pot and bring to a boil over high heat. Clean and cut the cauliflower into small pieces and add to the boiling vegetable stock. Boil until very soft, about 5-7 minutes. Drain thoroughly. While the cauliflower is still warm, puree with the vegan cream cheese, organic margarine, garlic salt and pepper. Fold in chives and parsley.

    This is a great dish to prepare the next time you are craving some comfort food! We can’t wait to try it accompanied by the new Beyond Meat chicken strips!

    This weekend was particularly dreary around these parts and, though it is technically summer, it was perfect soup weather! One of the things we do miss about our non-vegan days is onion soup! We loved the traditional kind  of onion soup, with the cheese bubbling over the rim. Well we decided to do a little vegan and gluten-free spin on this yummy soup! We had some tomato soup on hand and thought a smokey tomato soup with cheese melted on top sounded perfect. We also floated a piece of gluten-free toast on the top, before sprinkling the soup with cheese. This gave it an open-faced grilled cheese topper!

    A quick note about tomato products: it is a good idea to buy your tomato products in glass containers or boxes, or make sure that the label of a can specifically states that the inner lining of the can is free of BPA. Many canned foods, including those sold by organic companies, are lined with a BPA lining.

    Vegan, Gluten-Free Hickory Smoked Tomato Soup with Vegan Cheese

    Ingredients:

    • 1 container of your favorite tomato soup, we like Dr. McDougall’s Right Foods Roasted Pepper Tomato Soup (affiliate link)
    • 1 tablespoon olive oil
    • 1 purple onion
    • 3 cloves of garlic
    • 1 1/2 tablespoons of vegan, gluten-free liquid smoke (we like Colgin’s liquid smoke (affiliate link))
    • 1 cup of red wine (optional)
    • 4 slices of your favorite gluten-free bread
    • 2 cups of your favorite vegan cheese. Some like Daiya vegan cheese, but others find that it causes stomach upset, so use whichever you like best.
    • 2 tablespoons of vegan margarine

    Directions:

    Preheat oven to 350 degrees, spread margarine on bread, and stick right on the rack for 15-20 minutes, until nicely browned and crispy.

    In a soup pot, saute the onion and garlic until translucent, about 3 or 4 minutes. If you have decided to use red wine you can add it at this point and simmer for another 3 or 4 minutes, until slightly reduced. If you are not going to use wine, just omit this step. Stir the tomato soup into the onion mixture and simmer for about 10 minutes.

    Scoop the soup into 4 ramekins or oven-proof mugs. Cut the bread down to fit the mug or ramekin and set it on top of the soup. Sprinkle cheese generously on top and place in the oven. Bake for 20 minutes, or until cheese is sufficiently melted. Enjoy!

    This is essentially an open-faced grilled cheese on smoked tomato soup, so it is a whole meal on its own. If you want a little extra addition to the meal, a simple salad would be perfect.

    This is our own recipe, but we have to give credit where credit is due: this is a riff on the Native Food Cafe vegan vanilla creme. This vegan almond cream is delicious over pie, over cake, or on its own as a custard dessert. To make vanilla cream, simply omit the almond extract, but trust us, this is most delicious – very delicious! – as vegan almond cream.

    Vegan Almond Cream

    1 brick organic firm silken tofu
    3/4 cup organic vanilla soy milk
    1/3 to 1/2 cup vegan sugar
    1 teaspoon organic vanilla extract
    1 teaspoon organic almond extract

    Put everything into a blender or food processor. Blend until creamy, scraping sides as necessary.

    Pour into bowl and chill until ready to serve.

    Check it out – these taste so much like a filet of fish sandwich, you’ll have to check to make sure that you’re still vegan! Sooo yummy, and so easy! Not only are these gluten-free and vegan, but they are also soy free, corn free and nut free.

    Now for the bad news: currently unless you live in Colorado, Idaho, Kansas, Missouri, Nebraska, New Mexico, Oklahoma, Texas, Utah, or Wyoming, or know somebody who does, you will have to wait until the main ingredient comes to your state.

    That main ingredient is the Qrunch burger. The Qrunch burger is a patty made from organic quinoa, organic millet, organic coconut oil, organic onion, organic carrots, organic broccoli, organic spinach, arrowroot starch, organic apple cider vinegar, psyllium seed powder, kosher salt, organic garlic, and non-GMO canola oil.

    The interesting thing about the Qrunch Burger is that it has such a mild flavor, that even though it is called a ‘burger’, it lends itself much more to being used as a chicken substitute – or, as here, a fish substitute.

    And one of the coolest thing about Qrunch Burgers is that you can cook them in the toaster!

    Gluten-Free Vegan Filet of Fish Sandwich

    Your favorite gluten-free, vegan hamburger buns or bread
    Qrunch burgers (as many as you need)
    Vegenaise brand tartar sauce

    Cook the Qrunch Burgers, and assemble with with the Vegenaise tarter sauce on the buns or bread.

    Serve.

    You can read more about Qrunch Burgers on our sister site, GlutenFreeInBoulder.com.

    We love kale, but even though the prep for fresh kale is easy, it can be a bit tedious. That’s why we were so excited to find this pre-prepped organic kale from Harvest Sensations. We found this in the produce section of Whole Foods. Making this delicious, nutritious steamed sesame kale is crazy-easy – and yummy!

    Easy Steamed Sesame Kale

    One package Harvest Sensations organic kale salad
    2 Tablespoons organic sesame oil
    1 Tablespoon sesame seeds

    Steam the kale for 15 minutes.

    Drain the kale, and return to the pan (empty all the water from the pan first). Add sesame oil and sesame seeds, and cook for 5 minutes.

    Salt to taste and serve.

    steamed-sesame-kale

    We have been on a kick buying cookbooks from around the world. While cooking cuisines from different cultures is fun, adapting them to be vegan and gluten free is even more fun. It is a great challenge
    to find the vegan, gluten-free equivalents of some of the ingredients, and we love all of the different recipes that combine ingredients we would have never considered.

    Today’s recipe is adapted from Hungarian Cookbook: Old World Recipes for New World Cooks and we were instantly intrigued by it. We hadn’t thought of making sweet soups before, and we are in love with cherries. We can easily chow through a big bag of them from the farmer’s market, and this recipe sounded neat. We had to make quite a few adjustments to make it vegan and gluten-free, and a tad healthier, but we think you will love it!

    Vegan, Gluten-Free Cherry Soup

    Ingredients:

    • 1 can (16 ounces) sour pitted cherries, including juice, or 1 1/2 pounds fresh sour cherries, washed and pitted.
    • 3 cups filtered water
    • 1 inch cinnamon stick
    • 1 tablespoon stevia
    • 1/4 teaspoon sea salt
    • 1 tablespoon of Bob’s Gluten-Free General Flour
    • 1 cup of your favorite vegan sour cream alternative

    Directions:

    Bring cherries and water to boil. Add cinnamon stick, Stevia, and salt; stir and keep at a low boil until cherries are soft (if using fresh cherries;  canned cherries will already be soft). Blend gluten-free flour into vegan sour cream; gradually add to soup. Lower heat and simmer, uncovered, 10 minutes. Add more stevia if needed.

    The cookbook author notes that you can eat this soup warm, room temperature or chilled, whatever strikes your fancy! Try drizzling the warm soup over some delicious vanilla vegan ice cream!

    We recently brought you a fantastic recipe for vegan, gluten-free feta, which is quick and easy to make! Well we’ve been playing around in the kitchen and took it one step further by slightly aging and pressing the tofu. While the quicker feta will always be our go-to in a pinch, this aged feta is so worth the wait and work! The key to making this feta is to press it for at least 5 days, wrapped in clean towels (we used paper towels, but you can certainly use a lint-free, clean kitchen towel), and changing out those towels daily. Yes, it is a tad labor intensive, but we promise it is worth the time!

    Vegan, Gluten-Free Aged Feta

    Ingredients:

    • 1 package of Organic Extra Firm Feta (make sure it is organic to ensure that it is non-GMO and that it is extra firm to get the crumbly texture)
    • 2 tablespoons filtered water
    • 2 tablespoons fresh lemon juice
    • 1 1/2 tablespoons white wine vinegar
    • 1-2 teaspoons of sea salt, depending on how salty you like it
    • A healthy shake of garlic powder or onion powder (or both, depending on your taste)

    Equipment:

    A tofu press or a stack of heavy books

    Paper towels or clean, lint-free kitchen towels

    Optional – a vacuum sealing system

    Directions:

    Drain the tofu, wrap it in a dry towel and place in the tofu press or between two plates with the books on top. Smash it down slightly so that the tofu pre-crumbles. We are aiming to completely drain it. Let it sit for several hours and check the towel. If the towel is thoroughly wet, change it out for a dry one. Now, let it sit for 5-7 days, checking the towel often and change it when it is thoroughly soaked. Note: The first few days the towels will be really soaked, but as the days go on it will get less so. Still change the towels daily to kickstart the draining of the liquid.

    By day 5 it should be fairly dry. You can probably leave it longer than that, but we got sprouted tofu and didn’t know how quickly it would turn, so erred on the side of caution. Take a good knife and chop the tofu into little feta-sized crumbles. Place in a dish, or the vacuum seal container or bag, and add the water, lemon juice, white wine vinegar, salt and optional garlic and onion. We used onion flakes (we didn’t have powder on hand, but powder will mix more nicely) and highly recommend it for the taste. Now either seal with your vacuum sealing system, or simply cover. Let it soak overnight. It is ready to eat!

    We love the vacuum sealing system because it helps draw the brine into the tofu. You can get a handheld system on Amazon.com for under $30 and it is great to use with canning jars in lieu of traditional storage containers because it helps keep food items fresher for longer!

    We’re bringing you a light little recipe today for National Celiac Awareness Month. Farmer’s markets and grocery stores everywhere are brimming with fresh mangoes and peaches, so it seemed the perfect opportunity to make this mango peach salsa recipe from Quick & Easy Vegan Celebrations. There are a lot of great ways to use mango peach salsa, here are a few of our favorites:

    1. Organic corn tortilla chips
    2. Mixed with black beans
    3. Atop black bean burger patties
    4. Your favorite taco recipe

    Mango Peach Salsa

    Yield: 2 cups

    Ingredients:

    • 1 cup diced mangos
    • 1 cup diced peaches
    • ½ cup diced red onion
    • 2 roma tomatoes, diced
    • ¼ cup chopped cilantro
    • 1 tablespoon fresh lime juice

    Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate until ready to use.

    If you are feeling really adventurous, try mixing in other ingredients such as cubed watermelon or cayenne pepper!

    Yesterday we brought you a delicious salad dressing recipe for National Celiac Awareness Month, so today we will give you a salad recipe to go with it! This recipe is adapted from Salads for Every Season: 25 Salads from Earthbound Farm and originally called for a grain called farro, in place of wild rice. Farro is a grain about which there is much debate. The confusion seems to lay within the fact that it means something different depending on which country you are in. Spelt, wheatberries and barley are just a few of the grains referred to as farro. Either way, it is best to avoid it to be safe because it generally contains gluten. Some farro manufacturers say that the gluten levels are so marginal that it won’t bother those who are sensitive to gluten, but why take a chance?

    Vegan, Gluten-Free Salad with Edamame and Arugula

    Serves 6 to 8

    Ingredients:

    • Salt to taste
    • 1 cup uncooked wild rice
    • 1½ cups shelled fresh (1½ pounds unshelled) or frozen edamame (soybeans) thawed if frozen (be sure to use organic to avoid GMO soy)
    • 2 cups lightly packed arugula, coarsely chopped
    • ½ cup thinly sliced scallions (white part and 3 inches of green)
    • ¾ cup Vegan, Gluten-Free Creamy White Balsamic Vinegarette Dressing
    • Freshly ground black pepper

    Cook wild rice according to directions on package, or in your rice cooker. Drain and rinse it under cold running water until it is cool. Drain again, and transfer it to a large bowl.
    Bring a covered medium-size saucepan of water to a boil over high heat. Add the edamame and ½ teaspoon salt and cook until the edamame is crisp-tender, 3 to 5 minutes, or if frozen, according to the package directions.

    Meanwhile, fill a medium-size bowl with ice water.

    Drain the edamame and plunge it into the bowl of ice water. When the edamame is cool, drain it thoroughly and add it to the rice.

    Add the arugula and scallions to the mixture, and toss to combine. Add ½ cup of the creamy white balsamic vinegarette dressing and stir to combine. Taste, and add more dressing if desired. Season the salad with salt and pepper to taste, and serve at room temperature. (The salad can be refrigerated, covered, for up to 3 days.)

    This dish is very forgiving, so if you want add any other fun additions, such as sesame seeds, shredded carrots, pea shoots or almond slices, go for it! It is sure to be absolutely delicious!

    We want to show some love to the vinaigrette for National Celiac Awarness Day because we love a good vinaigrette and, sadly, not all are gluten-free. Some balsamic vinegars contain caramel coloring and some caramel coloring contains gluten. In general, the more pricey balsamic vinegars are true vinegars, and won’t contain coloring. It is important to check the label to make sure that it is strictly vinegar.

    We used white balsamic vinegar in this recipe for a few reasons. White balsamic vinegar is lighter in color and not as prone to being artificially colored, unlike dark balsamic, and so tends to be a safe bet for those who are celiac. It also tends to be less expensive than the dark balsamic dressings, which we like. Also, it has a lighter flavor than dark balsamic which is perfect for salads, and great for summer. It is perfect for those who find balsamic dressing to be overpowering. We also used avocado oil in this recipe, instead of the traditional olive oil. Avocado oil has a delicious, buttery taste that compliments the creaminess of this dressing really well. Avocado oil is also chock full of omega-3 and omega-6 fatty acids, and Vitamin E, which is excellent for your health. If you cannot live without your extra virgin olive oil, though, by all means feel free to swap it out in a 1:1 ratio!

    Vegan, Gluten-Free Creamy White Balsamic Vinaigrette Dressing

    Ingredients:

    • 3 tablespoons Vegenaise mayonnaise alternative
    • 1 Tablespoon gluten-free dijon mustard
    • 1 Tablespoon agave syrup (or pure maple syrup)
    • 1/2 – 3/4 cup white balsamic vinegar  (depending on how vinegar-y you like it; we have some serious vinegar lovers around here)
    • 3/4 cup of avocado oil
    • 2 tablespoons of lemon juice
    • 3-4 cloves of crushed garlic, to taste
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon celery salt
    • 1/2 teaspoon dried parsley (or fresh minced)
    • Sea salt and pepper to taste

    Directions:

    Mix dry ingredients, onion powder, celery salt, dried parsley, sea salt and pepper together and set aside. Combine Vegenaise, dijon, agave syrup, balsamic, avocado oil, garlic in electric mixer (or whisk by hand if you don’t have an electric mixer). Once combined, slowly add dry ingredients and further mix, slowly. Salt to taste.

    This tastes outstanding on your favorite salad, or can be used for a marinade for your favorite grilling veggies!

    We couldn’t let National Celiac Awareness Month go by without some chewy chocolatey baked goods! This sumptuous recipe, adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam, offers a heap of cocoa powder, offset with sweet agave nectar. This recipe book offers a vast array of delicious, gluten-free recipes, but it is not a vegan cookbook so, like with many cookbooks, we have to adapt. Luckily, most of the recipes simply call for eggs which can be replaced with Ener-g vegan egg replacer.

    Vegan, Gluten-Free Chewy Chocolate Cookies

    Yield: Makes 12 cookies

    Ingredients:

    • 3 cups blanched almond flour
    • 1/2 teaspoon sea salt
    • 1 teaspoon baking soda
    • 1/2 cup arrowroot powder
    • 1/4 cup unsweetened cocoa powder
    • 1/2 cup grapeseed oil
    • 3/4 cup agave nectar
    • 1 tablespoon vanilla extract

    Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

    In a large bowl, combine the almond flour, salt, baking soda, arrowroot powder, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the dough a scant 1/4 cup at a time onto the prepared baking sheets, leaving 2 inches between each cookie.

    Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack – be careful not to overcook. Let the cookies cool on the baking sheets for 30 minutes. Serve.

    We love to enjoy these yummy cookies the old fashioned way, with a big glass of cold almond milk!

    We wanted to bring you both a recipe and some of our favorite quick kitchen tips for National Celiac Awareness Month. This article centers around ice cube trays; a long underused kitchen tool.

    Ice cubes trays are not just for ice cubes! There are tons of ways to utilize them to make food prep quicker and easier throughout your busy week, or help you prepare for a social gathering! Most of these ideas work great if you pick a few hours on Sunday to devote to your food prep for the week.

    Freeze vegetable broth – whether you make your own, or take the shortcut of using vegetable bullion, or buy it pre-made, freezing your broth in ice cube trays allows for you to use as much or as little as you want. These are perfect for single serving soups – just grab a few cubes, toss them in a mug with some veggies and pop in the microwave, or heat in a small saucepan.

    Pesto – make your pesto ahead of time and freeze it into cubes. For a night when you need a quick and easy dinner, thaw out a few cubes and toss them with your favorite gluten-free pasta or some delicious veggies, like steamed asparagus.

    Wheat grass – We like to buy those little pots of fresh, growing wheat grass at the grocery store and trim it once a week (it grows fast!). We then throw the handful of trimmings in our blender, pour some water in it, and blend it until it is nice and smooth. We then pour it into ice cube trays and freeze it. Every morning when we make a fruit smoothie, we toss a few of the wheat grass cubes in the smoothie!

    Fruit juice – Summer is the perfect time to make ice cubes out of fruit juice. Use it in place of water cubes for iced tea, other fruit juice, or fruity cocktails. Instead of your drink getting diluted, it gets more flavorful!

    Coffee - Use coffee ice cubes in your iced coffee drinks so that they don’t dilute your coffee.

    Fruits and Herbs – It is important to drink plenty of water every day, but it can sometimes get boring. Fill an ice cube tray with water and drop blueberries, thin lemon slices, mint, cucumber, whatever you like in each cube tray. Once frozen, drop it in your water to lightly flavor it as it melts!

    Edible Flowers – Want your entertaining to look like you slaved for hours, when it was really effortless? Fill an ice cube tray with water, then drop an edible flower in each cube before freezing. These flower ice cubes will look gorgeous floating in some lemonade, water or white sangria.

    Layered Ice Cubes - Really wow your guests with layered fruit juice ice cubes. Gather some of your favorite fruit juices in an array of colors, such as orange juice, cranberry juice, peach nectar and grape juice. Put a small layer of one juice in entire tray, freeze about an hour, then a put a thin layer of another juice in a contrasting color in the entire tray, then freeze about an hour, then another juice in a contrasting color, and freeze about an hour. Do this until the tray is full. You will have beautiful, striped ice cubes. You can get creative, like using pomegranate juice, water and blueberry puree for the Fourth of July, or just using water and concord grape juice for a purple striped effect.

    Remember that, with any of these, you will want to seal them in a Ziploc bag, or airtight mason jar, to avoid cross-contamination of flavors in the freezer!

    And now that you are ice cube-savvy, here is one of our favorite ways to dazzle guests with simple lemonade, while making it look like we are entertainers extraordinaire.

    Vegan, Gluten-Free Lavender Lemonade

    Ingredients:

    14 lemons

    5 cups water

    1 cup agave nectar

    1/4 cup culinary lavender

    Directions:

    Rinse lemons and zest two of the lemons. Set lemon zest aside. Juice the lemons and combine the juice, water and agave nectar in a pitcher and stir well. Fill an ice cube tray with lemonade and sprinkle a few sprigs of lavender and a pinch of lemon zest in each cube. Freeze. While freezing, put pitcher of remaining lemonade in fridge. Once the ice cubes are fully frozen, add them back to the pitcher of lemonade and serve.

    This is a beautiful beverage to serve on a hot summer day. Barbecue some Tofu Pups (affiliate link), pour yourself some lavender lemonade, and enjoy a beautiful, sunny day!

    We thought we’d bring you a recipe for National Celiac Awareness month that contains maple syrup because it can be a wonderful alternative for vegans who prefer to not use honey. We recently were gifted a half-gallon of fresh Vermont maple syrup and have been going a bit crazy with recipes containing this sumptuous sap; any excuse to eat it! We have to stress that, when cooking with syrup, it makes all of the difference to cook with real syrup, not the stuff that is commonly hawked on Saturday morning commercials. A lot of the commercial syrup sold isn’t even true maple syrup at all, it’s just high fructose corn syrup. True maple syrup is a bit more watery than the commercial stuff, and has a much richer flavor.

    This recipe is adapted from the I love Trader Joe’s cookbook. We zeroed in on it because of its curious blending of flavors: tart green apples, aromatic red onions and crunchy toasted hazelnuts, topped with a tangy/sweet dijon, red wine vinegar and maple syrup dressing. While most vinegars, including the red wine vinegar in this recipe, are gluten free, it is important to use the pure form. Flavored vinegars, or cheaper vinegars, can have additives that may not be gluten free.

    Vegan and Gluten-Free Wild Rice Salad

    Serves: 4 to 6

    Ingredients:

    • 4 cups vegetable broth (or water)
    • 1 cup wild rice, rinsed under cold water (see note)
    • ½ cup chopped green apple (Pippin or Granny Smith) or grapes (halved)
    • 1 stalk celery, chopped
    • ¼ red onion, chopped
    • ½ cup toasted hazelnuts, coarsely chopped
    • ½ cup toasted pecans, coarsely chopped

    Dressing:

    • 2 tablespoons red wine vinegar
    • 2 cloves crushed garlic
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey or agave syrup
    • ½ cup grapeseed or canola oil
    • ¼ cup olive oil
    • Sea salt and freshly ground black pepper

    Directions:

    Bring the broth (or water) to a boil in a medium saucepan. Add the wild rice and bring back to a boil. Cover, reduce heat to medium-low, and cook until rice is tender, about 45 minutes. In a large bowl, combine chopped apple, celery, red onion, and nuts. Set aside until rice is cooked. When rice is tender, if there is just a little bit of liquid left, let stand until it is absorbed. If there is more than ½ cup, drain the rice into a colander.

    Dressing:

    In a food processor, combine vinegar, garlic, mustard, and honey or agave syrup. With motor running, drizzle in the oils until emulsified. Add the cooked rice to the chopped apple mixture, then stir in the dressing while the rice is still warm. Adjust seasonings to taste with more vinegar, salt, and black pepper, if necessary.

    This is a fantastic potluck dish! Serve with some crisp white wine or cool iced tea!

    Doesn’t it figure that National Celiac Awareness Month coincides with allergy season? It seems the perfect fit, really. For those of us who are allergic to gluten we get to deal with both internal and external allergies! Well those allergies have hit us particularly hard and we have been walking around in an allergy-induced haze; fogginess, coughing, wheezing. It is the season for general discomfort! In scouring the Internet for ways to manage allergy symptoms naturally we were overwhelmed with all of the different remedies out there. We decided to just test our luck and throw everything together in one mug of hot water and we were pleasantly surprised! Not only did it taste good, within about half an hour we actually felt better. We did end up needing to drink it every few hours to keep it up, but we suspect it is because, at that point, we were already feeling crummy and the nasty allergy-related effects had already taken hold.

    We recognize that some vegans choose to not use honey because it is an animal byproduct, while other vegans have no problem with honey. So where the recipe calls for agave syrup, you can also substitute honey.

    Vegan, Gluten Free Feel Better Tea

    Yield: 1 cup

    Ingredients:

    • 1 bag green tea
    • 1 bag chamomile tea
    • 2 tablespoons agave syrup
    • 1 teaspoon fresh ground ginger
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon marshmallow root powder

    Steep all ingredients together in hot water and drink.

    *marshmallow root coats the throat, but since many people don’t have it hanging around their pantry, don’t feel bad leaving it out. The rest of the ingredients are just as great.

    Fresh ingredients are always best, but we did run out of fresh ginger and used powdered ginger. It tasted just as delicious. If the heat from the cayenne is too much for you, scale down on that just a bit. Also, if you are getting ready for bed, you may want to use either caffeine-free green tea, or just use the chamomile. Lavender-based tea would be a lovely substitute as well, because it has a calming effect.

    Today’s recipe for National Celiac Month is a rice dish. Today’s recipe comes from the I love Trader Joe’s cookbook. We are such big fans of rice and the there are so many different kinds with varying flavors and aromas. For this recipe you can use one of two of our favorite types of rice, basmati or Thai Jasmine. This dish is incredibly quick and easy and a good one to keep on hand for those nights when you work late and need something delicious and simple.

    Vegan and Gluten-Free Corn and Basil Rice

    Yield: Serves 2 to 4

    Ingredients:

    • 2 cups water
    • 1 cup Trader Joe’s Thai Jasmine Rice or basmati rice (or omit water or broth and use 3 cups cooked rice)
    • 1 tablespoon of your favorite butter alternative
    • kernels from 1 ear of corn (or ¾ cup frozen corn)
    • 2 tablespoons basil leaves, sliced into long strips
    • salt and pepper

    Bring water or broth to a boil in a small saucepan. Stir in the rice and bring back to a boil. Cover the pan, reduce the heat to low, and cook, without lifting the lid, for 15 minutes. Turn off the heat, do not lift the lid, and let stand 5 to 10 minutes. In a small sauté pan, heat the butter and sauté the corn over medium-high heat until warmed through, 2 to 3 minutes for fresh corn or about 5 minutes for frozen corn. Fluff the rice with a fork and toss in the corn to combine. Season to taste with salt and pepper and garnish with basil just before serving.

    Your next party is brought to you by National Celiac Awareness Month! Well, ok, we won’t go that far, but you know you go to those house parties and the host or hostess seems to entertain so effortlessly? Well we are going to help you become that host! This little dish is so elegant, yet so effortless. We pulled it from our new favorite cookbook, the I love Trader Joe’s cookbook.

    If you are not near a Trader Joe’s, you may not be able to get the Trader Joe’s Greek Olive Medley mentioned in the recipe, but not to worry! Just pick out a few of your favorite olives. For a Greek feel, add some kalamata olives.

    Vegan and Gluten Free Warm Almonds and Olives

    Yield: Serves 4 to 6

    Ingredients:

    • 2 (10-ounce) containers Trader Joe’s Greek Olive Medley, drained
    • 1 cup dry-roasted (salted or unsalted) almonds
    • 3 tablespoons olive oil
    • Several long swaths of orange and/or lemon peel (pared from fruit with a vegetable peeler or channel knife)
    • Several sprigs of rosemary

    Preheat oven to 375°F. In an ovenproof baking dish, combine the olives, almonds, olive oil, and all but one of the orange or lemon peel swaths and rosemary sprigs. Place the baking dish in the oven and heat until warm, 10 to 15 minutes. If the citrus peel and rosemary look too charred, replace with the reserved ones. Serves: 4 to 6 Prep Time: 5 minutes Cooking Time: 10 to 15 minutes

    This would be a great dish for a tapas party, as an appetizer for a dinner party, or just a delicious snack.

    Today’s National Celiac Awareness Month recipe comes to you from Veg News magazine. Veg News magazine, for those of you who are unfamiliar with it, is a fantastic monthly magazine that is full of all things vegan and vegetarian. It has everything from recipes and product features, to spotlights on compassionate beauty products and articles all about well-known vegans and vegetarians. This month’s issue was devoted to amazing vegan Greek dishes and we were giddy to see a recipe for vegan, gluten-free herbed feta. This mock feta is made from extra-firm tofu and is seasoned with basil and oregano. As the recipe says, the longer you let the mock feta sit in its brine, the better it will taste!

    Vegan, Gluten-Free Herbed Feta

    Yield: Makes 2 1/2 Cups

    Ingredients:

    • 1 16-ounce package extra-firm tofu, cut into 1/2-inch cubes
    • 2 cups water
    • 1/4 cup fresh lemon juice
    • 3 teaspoons salt
    • 2 teaspoons dried basil
    • 2 teaspoons dried oregano

    Directions:

    In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes. Set aside to cool and then refrigerate overnight. Drain and use in place of feta.

    How easy is that? Needless to say, there are tons of great dish options in which to use this feta. Sprinkled over your favorite green salad, or mixed with cherry tomatoes, basil and some olive oil and vinegar, this vegan and gluten free feta is a great food to keep stocked in your refrigerator

    We are so excited for today’s recipe for National Celiac Awareness Day! We found out about, and quickly got our hands on, the I love Trader Joe’s cookbook by Cherie Mercer. It is aptly name because we do love Trader Joe’s. Walking into a Trader Joe’s is like an adult playground; they always have fun and exciting new products that rarely disappoint. Trader Joe’s does a great job of buying for flavor and quality, and their prices are unbelievable. The other thing we love about Trader Joe’s is that they label their food. Whether you’re Vegetarian, Vegan and/or Gluten-free, they will let you know which of their products are safe for your diet. We also appreciate that about this new cookbook! While it is certainly full of recipes containing meat and gluten, there are plenty that are vegan and gluten free, and they are labeled as such.

    If you don’t live near a Trader Joe’s, don’t despair! None of the recipes we will feature from this book will contain ingredients that cannot be easily obtained from your local grocery store. Today’s amazing recipe is so simple that it allows you to taste the true flavors from the fresh produce included. Creamy avocados are accompanied by the tangy citrus of oranges and salty olives; a perfect blend of flavors.

    Vegan, Gluten-Free Avocado, Orange and Olive Salad

    Yield: Serves 4

    Ingredients:

    • 2 ripe avocados, sliced lengthwise
    • 2 oranges, peeled, and sliced into wheels
    • 1 cup pitted black or green olives

    Dressing:

    • Juice of 2 limes
    • 2 tablespoons olive oil
    • Pinch of ground cumin

    Directions:

    Arrange avocado slices and orange wheels on a plate. Scatter the olives over the top. Whisk together the lime juice, olive oil, and cumin. Drizzle over salad.

    This is a great starter for a summer barbecue dinner, or can be enjoyed alone as a light and refreshing lunch.

    We can’t let National Celiac Awareness Month go by without more dessert recipes and a recipe that is essentially like vegan mounds or almond joy is right up our alley! The response to National Celiac Awareness Month has largely been awesome, but some people still scratch their heads, wondering how a person can eat both vegan *and* gluten-free. It does sound very limiting, which is in partly why we started this site! You can still eat delicious food on a vegan and gluten-free diet and, in fact, it can challenge you to be a more creative cook! Experimenting with fun herbs and spices can lead to some fantastic discoveries!

    We found this recipe that is proof positive that eating vegan and gluten free can be amazingly good. We came across this recipe accidentally, on the website Smashed Peas and Carrots. It made us do a double-take because we could not believe just how unbelievable these sounded! We hope that you find these as yummy as we did!

    Vegan, Gluten-Free Chocolate Coconut Cups

    Yield: 12

    Ingredients:

    • 8-9 oz of dark chocolate
    • 1/2 cup coconut oil
    • 1/4 cup dry unsweetened coconut flakes
    • 1 tsp coconut extract
    • 1 tbsp vegan sugar (optional)
    • Raw almonds (optional)

    Directions:

    In a mini muffin tin, place 12 mini cupcake liners.  Melt the dark chocolate in the microwave for 1 minute and then in 30 second increments after that, making sure you stir the chocolate after each time until it is completely melted.  Place about 1 teaspoon of chocolate in each liner and coat well.  Place in the refrigerator to harden.  In a small bowl, mix together the coconut oil, dry unsweetened coconut flakes and coconut extract.  (You may want to add about a tablespoon of sugar if you like it a little sweeter, or try using sweetened flaked coconut!)  Add one tablespoon of the coconut mixture to each liner and then cover with another spoonful of melted chocolate.  If you want to add an almond do so before you add the final spoonful of melted chocolate!   Let harden in the refrigerator for 5-10 minutes.

    We would love to hear from you if you make these, and thanks to the folks at Smashed Peas and Carrots for bringing us this recipe!

    We thought we’d have a little fun for National Celiac Awareness Month and this recipe for vegan, gluten-free beer-battered green beans fits the bill! Adapted from Quick & Easy Vegan Celebrations this is the perfect dish for a game day party, potluck or any other gathering. Use your favorite vegan, gluten-free beer, we like Bard’s beer.

    Vegan, Gluten-Free Beer-Battered Green Beans

    Yield: Serves 6 to 8

    Ingredients:

    • Canola oil for frying (can also substitute sunflower oil)
    • 1 cup of your favorite vegan, gluten-free beer*
    • 1 cup gluten free all-purpose flour (we like Bob’s Red Mill)
    • ½ teaspoon fine sea salt
    • ½ teaspoon paprika
    • ½ teaspoon freshly ground black pepper
    • 1 pound fresh green beans, ends trimmed

    Preheat a deep fryer to 350°F or heat about ½ inch oil in a large frying pan over medium heat. To test the heat, sprinkle a small drop of water into the oil. Once the water begins to pop, the oil is ready. Whisk the beer, flour, salt, paprika, and pepper until smooth. Toss the green beans in the batter to coat. Fry in small batches until the beans are golden and crisp, 2 to 3 minutes. Remove from the oil with a slotted spoon or tongs (do not use plastic) and drain on paper towels.

    *If you prefer to not use beer, you can use ginger ale

    These green beans are delicious when accompanied by vegan, gluten free ranch dressing (link to our recipe).

    We thought we’d bring a touch of elegance to National Celiac Awareness Day with this lovely risotto dish, adapted from one of our favorite cookbooks, Fields of Greens. This recipe combines some of the best fresh summer produce, such as green beans, tomatoes and delicious basil. We are topping off this recipe with a dash of saffron to bring an extraordinary flavor and color to the risotto.

    Risotto is a rice dish that is largely found in Italian cooking, it is cooked in broth and typically has a lot of dairy ingredients. For this recipe we have omitted the cheese and used butter-alternative in place of the butter. Trust us, this does not compromise the taste of the dish, which still contains savory  garlic, onions and aromatic dry sherry.

    Vegan, Gluten Free Risottto with Summer Beans, Tomatoes, Peppers, and Basil

    Yield: Serves four to six

    Ingredients:

    • 7 cups of your favorite vegetable stock
    • Sea salt
    • 1/4 pound green beans, stem end removed, cut into 2-inch lengths on a diagonal or left whole if small
    • 2 ounces yellow wax beans, cut into 2-inch lengths on a diagonal or left whole if small
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons of your favorite butter alternative
    • 1/2 medium-size yellow onion, diced
    • Pepper
    • 2 garlic cloves, finely chopped
    • A generous pinch of saffron threads, soaked in 1 tablespoon hot water
    • 1 1/2 cups Arborio rice
    • 1 yellow or red bell pepper, diced, about 1 cup
    • 1/4 cup dry sherry*
    • 1/2 pound tomatoes, cored, seeded, and chopped
    • 1/3 cup coarsely chopped fresh basil

    Pour the stock in a saucepan, bring it to a boil, and reduce it to approximately 6 cups. Keep the stock warm over very low heat.

    Bring a small pot of water to a boil and add 1/4 teaspoon salt. Drop the green beans into the boiling water for 2 to 4 minutes, until tender. Scoop them from the water with a strainer or slotted soon and rinse under cold water. Drain and set aside. Cook the wax beans for 3 to 4 minutes or until tender; scoop from the water, rinse and drain as with the green beans, then add to the green beans. The cooking time of the beans will vary according to their variety and age, so watch them closely to see that they don’t overcook and discolor.

    Heat the olive oil and butter in a large skillet and add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for 3 to 4 minutes, until it begins to soften, then add the garlic and saute for another minute or two. (If you’re using saffron, add it now). Add the rice and saute over medium heat for 2 to 3 minutes, stirring constantly. Begin adding stock a cup at a time, allowing the rice to absorb each cup of stock completely before adding more. Continue to stir.

    When the rice has absorbed 2 cups of stock, add the peppers and sherry. Continue to stir and add stock until you have used 5 to 5 1/2 cups. As you stir in the last cup of stock, add the beans, tomatoes, basil and 1/4 teaspoon salt. At this point the risotto should be ready to serve – the grains of rice will be a little toothy, and the risotto will be saucy. Serve immediately.

    *If you prefer to not use sherry in your cooking, try substituting 2 teaspoons of vanilla extract for every 2 tablespoons of sherry needed, or orange or pineapple juice in a 1:1 ration. Or, just omit the sherry and use extra vegetable stock.

    This lovely dish would pair perfectly with a dry white wine or some sparkling cider!

    We thought we’d continue our tribute to beans for National Celiac Awareness Month with this delicious, aromatic Chana Masala recipe from Indian Vegan: 300+ Recipes. Chana Masala is a dish most popularly known as an Indian dish, but it is also widely served in Pakistan. The main ingredient in Chana Masala is the chick pea, or garbanzo bean. Garbanzo beans are considered a legume and, as their alternative name implies, they are a member of the pea family. In America, we are most familiar with the pale yellow variety of garbanzo beans, but in India they come in red, black and brown.

    Well-known as the main ingredient in hummus, the garbanzo bean is packed full of protein, calcium and iron. They have recently gotten a bad rap because they are higher in carbs than other beans and everyone under the sun seems to be on a low-carb diet. The important thing to know is that the carbohydrates in garbanzo beans are complex carbohydrates, not simple carbohydrates. What is the difference? Well simple carbohydrates break down very quickly, and rapidly enter the bloodstream, which causes blood sugar to rise really fast, and then fall really fast. Examples of simple carbohydrates include simple sugars like fructose and sucrose. Complex carbohydrates, such as the type contained within the garbanzo bean, contain far more carbohydrate molecules and take longer to break down, which means they keep you fuller longer, and stabilize the blood sugar levels. So enjoy this amazing recipe that produces a beautiful aroma bouquet of garlic, onion, coriander, turmeric, cumin and ginger.

    Chana Masala

    Servings: 6-8

    Ingredients:

    • 1 tablespoon olive oil
    • 2 medium onions (peeled and minced)
    • 1 clove garlic (peeled and minced)
    • 1 tablespoon ground coriander
    • 2 teaspoons ground cumin
    • 1/2 teaspoon ground cayenne pepper
    • 1 teaspoon ground turmeric
    • 6 tablespoons chopped tomatoes
    • 1 cup water
    • 4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
    • 2 teaspoons ground roasted cumin seeds
    • 2 teaspoons paprika
    • 1 teaspoon garam masala
    • 1/2 teaspoon salt
    • 1/2 lemon (juiced)
    • 1 fresh, hot green chili pepper (minced)
    • 2 teaspoons grated fresh ginger

    Directions:

    Heat oil in a large skillet. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes). Turn heat to medium-low.

    Add the coriander, cumin (not the roasted cumin), cayenne and turmeric. Stir for a few seconds. Add the tomatoes. Cook the tomatoes until browned lightly. Add chickpeas and a cup of water and stir.

    Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. Cook covered for 10 minutes. Remove the cover add the minced chili and ginger. Stir and cook uncovered for 30 seconds.

    We had this amazing dish with some basmati rice, and it was divine!

    Today’s recipe for National Celiac Awareness month continues our tribute to beans! Since we covered black beans with yesterday’s recipe, we decided to go to the other end of the spectrum with a white bean. This aromatic dish is pulled from the cookbook Fields of Greens and we can’t top their description of this recipe: “Cannellini beans make their own rich sauce as they slowly simmer in their broth with onions, fruity olive oil, and sage.” Cannellini beans are related to the kidney bean and sometimes referred to as “white kidney beans.” These beans are widely used in Italian dishes and loved for their high protein and fiber, but low fat, content!

    An interesting note about cannellini beans is that it is recommended that they be boiled for 10 minutes prior to their main cooking. The reason for this is because the cannellini bean has a component that causes gastric distress, but if the beans are boiled for 10 minutes prior to cooking, the component is removed. For this reason, it is wise to first boil cannellini beans prior to using them in slow cooker recipes because the slow cooker will not get hot enough to remove the compounds that can cause gastric upset.

    Vegan, Gluten-Free Warm Cannellini Beans with Sage

    Yield: serves 4 to 6 people

    Ingredients:

    • 2 cups dried cannellini beans, about 12 ounces, sorted and soaked overnight
    • 6 cups water
    • 1 bay leaf
    • 2 fresh winter savory or thyme sprigs
    • 10 fresh sage leaves
    • 2 tablespoons extra virgin olive oil
    • 1 medium-size yellow onion, cut into 1/2 pieces
    • Sea Salt and Pepper
    • 3 garlic cloves, finely chopped
    • 1/3 cup dry vegan white wine
    • 1/2 tablespoon chopped Italian parsley

    Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaf, savory, and 2 of the sage leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until tender, about 35 to 40 minutes. Watch them closely during the last 5 to 10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaf. Leave the beans in their broth.

    While the beans are cooking, chop the remaining sage leaves. Heat the oil in a large skillet; add the onion, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium heat until the onion begins to release its juices. Add the garlic and sage; saute for about 20 minutes, then add the wine and cook for a minute or two, until the pan is nearly dry.

    Add the beans and their broth to the onions along with a 1/2 teaspoon sea salt and a few pinches of pepper. Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add sea salt and pepper to taste. Add the parsley just before serving.

    We like to compliment this dish with some of the white wine that is used in it, and some fragrant jasmine rice.

    Beans are an excellent way to celebrate National Celiac Awareness month, so we are devoting the rest of the week to the lovely legume. Beans are a staple in the diet of many vegans and vegetarians because they are packed full of fiber and protein. When we think of beans, often we think of bland or overly-seasoned varieties that come in cans, ready to plop on the barbecue while still in the can. Blech! Beans are much more versatile than that and deserve a ton more credit! When simmered in just the right seasonings and condiments, they offer a savory, warm and filling meal that will leave you feeling satisfied.

    Today’s recipe, from Fields of Greens pairs the black bean with aromatic cilantro, garlic and onions, spicy chili peppers, tart vinegar and tangy orange juice. The black bean, in addition to tasting wonderful, is extremely low in saturated fat, cholesterol and sodium. It is packed full of protein, phosphorus, manganese, magnesium, thiamin and fiber. These tiny nutritional powerhouses are nutritious and delicious!

    Warm Black Beans with Chilies and Cilantro

    Yield: Serves 4

    Ingredients:

    • 2 cups dried black beans, about 12 ounces, sorted and soaked overnight (or 1 can of pre-cooked beans)
    • 5 cups cold water
    • 1 fresh oregano or marjoram sprig
    • 3 fresh sage leaves
    • 1 bay leaf
    • 1 tablespoon light olive oil
    • 1/2 medium-size yellow onion, diced, about 1 cup
    • Sea salt
    • 3 garlic cloves, finely chopped
    • 1 1/2 teaspoons cumin seed, toasted and ground
    • 1 teaspoon dried oregano
    • 1 or 2 tablespoons Ancho Chili puree*
    • 1/2 teaspoon Chiptole puree*
    • 1/2 cup fresh orange juice
    • Rice wine vinegar
    • 2 tablespons coarsely chopped cilantro

    Drain and rinse the soaked beans; place them in a large saucepan with water, oregano, sage, and bay leaf. Bring to a boil, then reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to 35 minutes.

    While the beans are cooking, heat the oil in a large skillet; add the onion and 1/2 teaspoon sea salt. Saute over medium heat until the onion softens, about 5 minutes, then add the garlic, cumin, and oregano. Keep the onion on very low heat.

    Add the beans and their broth to the onion with 1/2 teaspoon sea salt and the chili purees. Cook, uncovered, over medium-low heat for 20-30 minutes. If the beans need more liquid, add a little water to keep the dish saucy. Add the orange juice, 1 teaspoon of vinegar, and for spicier beans, add more of the ancho and chipotle purees. Garnish with a little cilantro on top.

    *For the puree: if you have both chilies in their dried forms, submerge a chili pod in a dish of warm water and soak for 15-20 minutes. For some extra flavor, warm the dried chili pods in an oven at 350 for 5 minutes before submerging in water. Remove from the water and blend in blender, add a little of the water if needed. If you get canned chipotle in adobo sauce, simply puree a chipotle and bit of the adobo sauce.

    We accompanied this dish with one of our favorite vegan, gluten free ciabatta parbaked rolls!

    We can’t let National Celiac Awareness month pass without paying homage to the potato. Delicious and filling, this root is a staple on many dinner tables and we can see why – their versatility is amazing! A recent study completed by nutritionist Sigrid Gibson on behalf of the Potato Council found that potatoes are chock full of fiber, vitamin C and the mineral selenium. What’s more, eating spuds twice a day can lower blood pressure. While we always have to keep a critical mind anytime a study is done on behalf of the interested party, we can’t deny the fact that we are fans of whatever grows out of the ground – Mother Nature knows best! This delicious dish comes straight out of the recipe book on which we have been groovin’ lately, Fields of Greens. We made it today with the rest of our delicious barbecued fare — which also included portobello and shitake mushrooms, along with fresh green beans marinated in white wine vinegar, olive oil, fresh thyme, sea salt and pepper. The addition of these hearty potatoes made for an excellent, hearty meal that delighted the taste buds. We hope that you enjoy it just as much!

    Gluten-free, Vegan Grilled Potatoes with Herbs

    Yield: Serves 4 to 6

    Ingredients:

    • 2 pounds small potatoes — yellow, red or blue
    • Extra virgin olive oil
    • Sea salt and pepper
    • 10 unpeeled garlic cloves

    Fresh herb sprigs: rosemary, thyme, sage leaves, oregano, whatever strikes your fancy!

    Preheat the oven to 400 degrees. Leave the potatoes whole if small; cut into halves or quarters if large. Toss them in a baking dish with just enough oil to coat them and sprinkle with salt and pepper. Add the garlic and a few sprigs of fresh herbs; cover and roast for 35 to 40 minutes, until tender. If serving immediately, remove the herbs and season with salt and pepper to taste; or set them aside to use later.

    Get the grill ready

    Pull potatoes from oven when done and toss with olive oil, garlic, salt and pepper. Slip them onto skewers and place on the grill cut side down. The tender cut side of the potatoes will turn golden within a few minutes, sizzling from the heat of the coals. They are ready to serve!

    If you have leftovers, try them reheated in a corn tortilla with a bit of your favorite vegan cheese. It is a true delight to the taste buds!

    This dish sounded like the perfect light summer dinner for those days that are just too hot to eat anything too filling. We are huge fans of stuffed zucchini, and the addition of fresh corn, spicy chilies and creamy vegan cheese adds a sumptuous, robust flavor to this light vegetable. If you want to go really light and leave out the vegan cheese, it will not detract from this dish one bit! You will still experience a savory medley of this seasons gorgeous produce!

    Vegan, Gluten-free Zucchini Filled with Corn, Chilies and Cheese

    Yield: serves 4 to 6

    Zucchini

    Ingredients:

    • 1 garlic clove, finely chopped
    • 1 tablespoon light olive oil
    • Sea salt

    Preheat the oven to 375 degrees. Cut the zucchini in half lengthwise, leaving the ends on. Scoop out the centers of the zucchini, leaving about a 1/4-inch shell. Save the chopped flesh to add to the filling. Mix the garlic and olive oil and brush the inside of the zucchini. Sprinkle with salt, place on a baking sheet cut side down, and bake until just tender, about 20 minutes. The zucchini will finish cooking after they’re filled.

    Filling

    Ingredients:

    • 1 tablespoon light olive oil
    • 1/2 medium-sized red onion, chopped, about 1 cup
    • 1 teaspoon cumin seed, toasted and ground
    • Sea salt and cayenne pepper
    • 3 or 4 ears of corn, shaved, about 3 cups kernels (be sure to get organic to ensure that it is not genetically modified)
    • 3 garlic cloves, finely chopped
    • 1 cup diced zucchini, either the scooped zucchini flesh or a new zucchini so green skin will show in filling
    • 2 jalapeno or serrano chilies, seeded and thinly sliced
    • 2 tablespoons chopped cilantro
    • 1 tablespoon chopped fresh marjoram
    • 3/4 cup of your favorite vegan, gluten free cheese alternative

    Preheat the oven to 375 degrees. Heat the olive oil in a medium-size skillet. Add the onion, cumin, 1/4 teaspoon sea salt, and a few pinches of cayenne. Saute over medium heat until the onion is soft, about 5 minutes, then add the corn, garlic, and 1/2 teaspoon sea salt. Saute until the corn is tender, about 10 minutes. Add the zucchini and saute for 2 more minutes, until just tender. Transfer the vegetables to a bowl. Toss the chilies, cilantro, marjoram, and cheese with the filling. Season to taste with salt and cayenne.

    Mound the filling into the zucchini, place in a lightly oiled baking dish, cover and bake for 25 to 30 minutes.

    Today’s recipe for National Celiac Awareness Month will warrant a trip to the farmer’s market! Combining fresh asparagus, sugar snap peas, bell peppers and delicious Meyer lemon, this is truly a treat to eat! We got this beautiful recipe from the recipe book we spoke of yesterday, Fields of Greens. This is a vegetarian book, it is not vegan or gluten-free, so we do have to adapt certain recipes to make it fit within our criteria. Luckily, with the recipes being at least vegetarian, this is not hard!

    Vegan, Gluten-Free Fettuccine with Spring Vegetables, Meyer Lemon, and Chive Blossoms

    Yield: Serves 2 to 4 people

    Ingredients:

    • 1/4 pound asparagus
    • 1/4 pound sugar snap peas, strings removed, about 1 cup
    • 1/2 pound fresh fava beans
    • Sea Salt and Pepper
    • 3 tablespoons extra virgin olive oil
    • 3 shallots, cut in half lengthwise and thinly sliced
    • 1/2 medium sized red or yellow bell pepper, thinly sliced, about 3/4 cup
    • 1 garlic clove, finely chopped
    • 1/4 cup of your favorite vegan white wine
    • 1/2 pound of your favorite gluten-free fettuccine noodle (we like Shirataki noodles)
    • Juice and zest of 1 Meyer lemon
    • 2 tablespoons coarsely chopped Italian parsley
    • A sprinkling of chive blossoms

    Set a large pot of water on the stove to boil. Snap the woody ends off the asparagus and discard. Slice the asparagus diagonally into 2-inch lengths. If the snap peas are large, cut them in half. Remove the fava beans from their outer pods.

    When the water is boiling, add 1 teaspoon salt. Drop the fava beans in and cook for about 1 minute. Scoop them out and rinse under cold water, then slip them out of their skins. Drop the remaining vegetables into the water and cook very briefly to make sure they retain their bright color and crisp texture. Allow 1 to 2 minutes for the asparagus and 3 to 4 minutes for the snap peas. Rinse the vegetables under cold water. Keep the pot of water at a low boil.

    Heat 2 tablespoons of the olive oil in a large saute pan; add the shallots and saute over medium heat for 1 minute, then add the peppers, garlic, wine, 1/4 teaspoon salt, and a few pinches of pepper.

    Add the pasta to the boiling water (if using Shirataki noodles, be sure they are already drained and rinsed) and cook until just tender. Just before you drain the pasta, add the vegetables, lemon juice and zest, and remaining tablespoon of olive oil to the saute pan. Immediately drain the pasta in a colander, shake off the excess water, and add to the skillet with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the chopped parsley. Sprinkle with the chive blossoms and serve.

    By all means, serve this dish with the leftover white wine!

    Today’s lovely recipe for National Celiac Awareness month comes from the amazing cookbook, Fields of Greens. This book comes from premier San Francisco-based vegetarian restaurant, Greens. Greens opened in 1979 and was one of the first upscale vegetarian restaurants in the country, paving the way for vegetarian cuisine to be accepted as a major player in a fine dining experience. Head Chef Annie Sommerville has led the way with decadent, plant-based dishes from the beginning, and brings her expertise and mouth-watering recipes to this generously-filled cookbook.

    This recipe is a delicious blend of some of spring and summer’s most beautiful bounty; juicy tangerines. Mixed with tart currants, Champagne vinegar and Sea Salt, this dish promises to make your taste buds sing!

    Vegan and Gluten-Free Basmati and Wild Rice Salad with Tangerines and Pine Nuts

    Yield: serves 6

    Ingredients:

    • 1 cup wild rice
    • 7 cups water
    • Sea Salt
    • 1/2 cup basmati rice, rinsed and drained
    • 3/4 cup fresh tangerine juice, about 4 tangerines
    • 1/2 cup dried currants
    • 3 tangerines
    • Champagne vinegar
    • 2 tablespoons light olive oil
    • 2 tablespoons pine nuts, toasted

    Place the wild rice in a large saucepan cover with 1 quart of water, add 1/2 teaspoon salt, and bring to a boil. Reduce the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to 35 minutes.

    Bring the remaining 3 cups water to a boil in a medium-sized saucepan; add the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until just tender. Drain and cool, then add to the wild rice.

    In a small saucepan over medium heat, heat the tangerine juice just to boiling; our it over the currants to plump them. Peel and section the tangerines, removing the seeds and threads.

    Toss the rice with currants, tangerine juice, 1/2 tablespoon Champagne vinegar, and the olive oil. If necessary, adjust the seasoning with salt and a splash of vinegar. Add the tangerines and the toasted pine nuts to just before serving at room temperature.

    Variation: Use oranges and their juice in place of the tangerines. Using a sharp knife, remove the peel and white pith from the orange by slicing off the top of the bottom, then working down the sides. Hold the orange over a bowl to catch the juice and cut each section loose by slicing down next to the membrane.

    This beautiful dish would be perfect with a crisp white wine, or some sparkling apple juice!

    This unbelievably fragrant and delicious vegan, gluten-free spinach and potato curry recipe is a satisfying and hearty dish. We pulled this recipe from the amazing book, the Ayurvedic Cookbook. Ayurveda originated in India over 5,000 years ago and is the traditional medicine practiced there still today. It focuses on achieving and maintaining a balance through exercise, lifestyle and, as highlighted in this book, diet. The idea behind an Ayurvedic diet is that you eat based on your body type, which is called the “dosha” in Ayurvedic terms. Everyone falls under one of three main dosha types: Vata, Pitta and Kapha, with each dosha having its own set of characteristics. There are many free dosha assessment quizzes that can be  found by a quick search online. Once you figure out what your dosha is, you can read about what kind of foods are best for your body type and which foods to avoid.
    This dish is a lovely blend of mustard seed, turmeric, garlic, coriander and lemon. With healthy spinach and filling potatoes, this is a meal that can be eaten alone, or as a side dish.
    SPINACH AND POTATO CURRY

    Serves: 4-6
    Ingredients:
    • 3 medium potatoes or 6 medium parsnips
    • 1 large bunch fresh spinach (1½ pounds)
    • 1½ tablespoons sunflower oil
    • ½ teaspoon mustard seeds
    • ½ teaspoon turmeric
    • 2 cups water
    • 1 teaspoon sea salt
    • 2 teaspoons coriander powder
    • 2 tablespoons lemon juice
    • ¼ green pepper, chopped
    • 2 cloves fresh garlic, minced
    Wash spinach and potatoes. Cut potatoes into ½ inch cubes; chop spinach. Heat oil in a heavy saucepan or skillet and add mustard seeds and garlic. When seeds pop, add turmeric, potatoes and water. Stir. Cover and cook on medium heat for 5 to 7 minutes. Then add spinach and all other ingredients. Mix well. Cook covered for an additional 10 to 15 minutes. Serve.
    Make a big batch of this, because you will definitely want leftovers!

    With yesterday’s recipe on vegan, gluten-free ginger ale, we thought we needed a light little snack to go with it! This beautiful dish is rich with berries and sweetness, cut with a slight tart flavor. Now that we are headed into summer, farmers markets and other organic markets are brimming with beautiful vibrant berries at the peak of perfect flavor. This dish is served cold from the refrigerator and so is perfect on a hot day for a refreshing treat. This dish is from one of our favorite recipe books, Raw for Dessert by Jennifer Cornbleet

    Summer Berry Compote

    YIELD: 4 SERVINGS

    INGREDIENTS

    • 1 cup (8 ounces) fresh strawberries, thinly sliced
    • ½ cup (4 ounces) fresh blueberries
    • ½ cup (4 ounces) fresh raspberries
    • ½ cup (4 ounces) fresh blackberries or additional raspberries
    • 2 tablespoons light agave syrup
    • 1 tablespoon freshly squeezed lemon or lime juice

    Directions:

    Place all of the ingredients in a medium mixing bowl and toss gently to combine. Chill in the refrigerator for at least 15 minutes before serving. Stored in a sealed container in the refrigerator, Summer Berry Compote will keep for 24 hours.

    For an extra special treat, top this dish with some decadent gluten-free, vegan coconut whipped cream.

    We thought a fun way to celebrate National Celiac Awareness Month would be to include a delicious drink! While many beverages are gluten-free, they are often made with white sugar, which is usually not vegan. For a little exotic flare, we turned to one of our favorite Brazilian cookbooks, Brazil: A Culinary Journey. This drink, called Alua de Milho in Brazil, is very similar to what we call ginger ale in America. Made with simple ingredients, you can easily cut this recipe in half if you want to make a little less. Keep in mind that this beverage takes 8 days to make, so plan to make it ahead of time if you want to make this for a specific event.

    Vegan, Gluten-Free Ginger Ale

    Ingredients:

    5 pounds corn on the cob (to avoid GMO corn make sure it is organic)

    1 Pound fresh ginger

    4 pounds vegan brown sugar

    Soak the ears of corn in their husks for 1 hour. Roast the corn over hot coals, turning, until it is cooked, about 20 minutes. Shuck the corn and slice the kernels from the cob with a sharp knife. Place the corn in an earthenware pot with 4 quarts water. Cover and let sit for 3 days at room temperature. Peel and grate the ginger and add to the corn. Cover and let stand for another 5 days at room temperature. Strain the mixture through muslin and then sweeten to taste with the brown sugar. Chill the mixture and serve cold.

    If you want to make a beverage that is free from sugar, you might try a little agave syrup.

    It wouldn’t be a thorough celebration of National Celiac Awareness month if we didn’t include some snacks! We love snacks, and tend to be grazers; grabbing a bit of this and that throughout the day. The problem with grazing is that those calories can add up quickly! So we’ve gotten much better about ensuring that we are grazing on food that is not going to make us weep when we get on the scale!

    We love cookbooks by Natalia Rose, she is the Detox Diva! She has a great series of raw and detox books and a good 85% of her recipes are vegan and gluten free. We turned to her book Detox for Women for some delicious snack ideas and found her recipe for

    Vegan, gluten free chips that won’t go to your hips!

    Yield: makes about 3 cups of chips

    2 large carrots
    2 large parsnips
    1 beet
    1 zucchini
    2 tablespoons pure, organic butter
    1 tablespoon sea salt
    1 packet of stevia (optional for a sweet and salty flavor)

    Using a mandoline, slice all the vegetables into diagonal coin-size slices. Place on a baking sheet. Melt butter and drizzle over veggies. Top veggies with a bit of sea salt. Bake at 400° for 1 hour (or until crispy).

    Eat them by themselves or dip into guacamole, salsa our our delicious vegan, gluten free ranch dressing!

    With today being the first Sunday of National Celiac Awareness Month, and the first Sunday that we have published a post, we thought it would be appropriate to include a dish for breakfast or brunch! Sunday breakfasts and brunches are among our favorite meals, and nothing welcomes a new Sunday like the smell of delicious baking muffins, wafting through the house. And really, how often do you get that indulgence now that you are gluten-free and vegan?

    Today’s recipe comes to you from the cookbook, 150+ Nutritious and Delicious Recipes for Gluten Free Breakfast, Lunch & Dinner, by Linda Williams. This book is stuffed full of delicious gluten free recipes that had our mouths watering as we were eating them! This is not a vegan book, so like other cookbooks, you will have to get creative with substitutions for some recipes. Luckily, many of the non-vegan items, like eggs, can simply be replaced with their vegan counterparts, such as Ener-G Egg Replacer.

    Vegan, Gluten-Free Berry Vanilla Almond Muffins

    Ingredients

    1 1/2  cups Pamela’s Baking & Pancake Mix

    1/2  cup slivered almonds (optional, you can toast them first if you wish)

    3 tsp Ener-G Egg Replacer plus 4 tbsp water

    1/3 cup applesauce

    1tsp vanilla

    1/3 cup vanilla almond milk

    1/2  cup melted butter alternative (whatever your favorite is)

    1/4 cup good olive oil

    1/2 cup blackberries or blueberries

    Directions For Preparation:

    First, preheat oven to 325. Mix the pancake mix and almonds. Mix eggs, applesauce, vanilla, almond milk, melted butter, and olive oil in a separate bowl. Combine. Carefully blend in the berries of your choice, and be careful not to smash them up. Scoop and drop approximately 1/4 cup into muffin tins. Bake for about 25 minutes depending upon your oven.

    Have these delicious muffins with your morning coffee, or a mimosa, and start your Sunday off with a treat!

    After last week’s delicious and filling gluten free and vegan Mexican meals for Cinco de Mayo, we decided to go with a lighter dish today. We found this recipe in Brazil: A Culinary Journey and were instantly intrigued by the combination of veggies and herbs; it sounded absolutely delicious. Once we made it, we were instantly glad that we did, it did not disappoint!

    What intrigued us is that it was made with lima beans, something we don’t use a whole lot in daily cooking. When we think of lima beans we think of the version from our childhood: the soggy, canned variety that were usually mixed with carrots and peas, and plopped on our plates as some sort of afterthought of a side dish. Well this is the fresh, grown-up version of the lima bean and we think you will love it!

    Vegan, Gluten-Free Lima Bean Salad

    Yield: 12 servings

    Ingredients:

    • 1 pound lima beans
    • 3 tomatoes, peeled and minced
    • 3 onions, minced
    • 2 green bell peppers, minced
    • 3 garlic cloves, minced
    • 1 cherry pepper, chopped
    • 2 tablespoons chopped fresh parsley
    • 5 green onions, chopped
    • 2 limes, juiced
    • 1/2 cup gluten-free white wine vinegar
    • 1 teaspoon sea salt
    • 1/4 cup olive oil

    Directions:

    Shell the beans, wash and place in a pot with water to cover. Bring to a boil, reduce the heat and simmer for 20 minutes or until the beans are al dente. Drain and let cool. In a large bowl, mix together the tomatoes, onions, bell peppers, garlic, cherry pepper, parsley, green onions, lime juice, vinegar, salt, olive oil, and 2 to 3 tablespoons water. Add the vinaigrette to the beans and mix well.

    We paired this salad with some Celestial Seasonings Cool Brew iced tea and it was light and refreshing!

    We love rice in just about any preparation, so we will find any excuse to make it. Cinco de Mayo week is a perfect reason to enjoy it! Mexican rice is a favorite of many because it is delicious blend of tomatoes, green peppers, onions and garlic. Add the fresh cilantro and this is a dish that is a burst of flavor! We adapted this dish from one of our favorite Mexican cookbooks, Aprovecho: A Mexican-American Border Cookbook.

    While this is not an intentionally gluten-free, vegan cookbook, we love it because, being a mexican food book, it is mostly gluten free. All we have to do is substitute some of our favorite vegan meat alternatives for the meat-based recipes. What we’ve found with mexican food cookbooks is that, unlike many other cookbooks, we don’t have to substitute as much. For instance, in this recipe, we just had to substitute chicken broth for vegetable broth; the rest of the ingredients were already happily vegan and gluten free!

    Vegan, Gluten-Free Mexican Rice

    Yield: Serves 6 to 8

    Ingredients:

    • 2 cups long-grain rice
    • 3 tablespoons of vegetable shortening
    • 1/2 small onion, chopped
    • 1 clove garlic, minced
    • 4 to 5 cups vegetable broth
    • 1 teaspoon chopped fresh cilantro
    • 1/2 teaspoon salt
    • 1 small green pepper, diced
    • 3 to 4 stewed tomatoes, chopped
    • 1/2 cup frozen peas, thawed

    Soak the rice in hot water for 15 minutes. Work your fingers through the rice when the water is cool enough to handle. Rinse the rice in cold water and repeat until the water runs clear. Spread the rice on wax paper to dry for 10 to 15 minutes. When the rice is dry, heat the shortening in a skillet and saute over medium heat. Add the onion and cook until softened. Add the garlic and vegetable broth. Bring to a boil, then reduce the heat, and simmer. Add the cilantro, salt, pepper and tomatoes. Cover and cook for 40 minutes, stirring frequently to prevent from sticking. Add the peas and cook for an additional 5 minutes.

    The cookbook notes that you can give this dish a cuban feel by adding a can of your favorite (vegan, gluten-free) beer for some of the broth. While we haven’t tried that yet, it sounds like a delicious option! Either way, this dish will be amazing mixed with some of your favorite beans as an entree, or on the side of another entree, such as tempeh tacos with lime crema.

    Today we thought we’d add a delicious dessert into the mix! But to stick with our Cinco de Mayo theme we are bringing you a dessert recipe with jalapenos. You read the right, jalapeno dessert! Jalapenos originated in Mexico and we typically see two types in our supermarket produce section: red and green. What many don’t know is that they are the same jalapeno, it’s just that the green ones were picked before they fully ripened and turned red. The great thing about jalapenos is that they are also used to help treat seasonal allergies, which means that this is a timely recipe for the month of May!

    This dish is traditionally served with honey, so we changed it up to make it vegan.  While this recipe uses maple syrup, other alternatives to try include brown rice (be sure it is gluten free, some brown rice syrup is fermented with barley), agave nectar and liquid stevia. So pick your potion and dig into this delicious dish!

    Vegan, Gluten-Free Jalapeno Lime Mango Slices

    Yield: Serves 2

    Ingredients:

    • 1 mango
    • 1/4 cup maple syrup
    • 1 red jalapeno, finely chopped
    • 1 lime peel, finely chopped

    Directions:

    Cut lime peel off of lime, and mince. Combine lime zest, chopped jalapeno and syrup, stir and set aside. Slice mangoes and arrange on plates. Pour maple syrup, lime, jalapeno mixture over mango slices. Enjoy!

    This dessert is so yummy and easy to make. This is a perfect dessert option to follow a heavy meal, light and delicious!

    It is day two of our celebration of both National Celiac Awareness Month and Cinco de Mayo week! To keep the celebration going we are featuring delicious vegan, gluten-free tempeh soft tacos with lime crema from Vegan Celebrations. We are huge fans of lime crema, so gleefully made this dish solely thinking about the lime crema. The recipe calls for soy yogurt, but we prefer almond yogurt and used that instead. We also snuck in a little extra lime because we are huge lime fans. The lime crema offsets the spicy chipotle pepper in adobo sauce beautifully, and the delicious garlic adds an extra layer to the flavor bouquet. This is sure to leave dinner guests begging for more!

    Soft Tempeh Tacos with Lime Crema

    MAKES 10 TACOS

    LIME CREMA

    • 1 cup plain soy yogurt (or almond or coconut — whatever your favorite plain yogurt alternative is)
    • Juice of 1 large lime

    TEMPEH SOFT TACOS

    • 3 tablespoons canola oil
    • ½ small white onion, sliced thin
    • ½ bell pepper, any color, sliced thin
    • 2 garlic cloves, sliced thin
    • One 8-ounce package tempeh, any variety, sliced thin
    • 1 chipotle pepper in adobo sauce, minced
    • 1 teaspoon dried oregano
    • 2 tablespoons of your favorite vegan, gluten-free taco seasoning (we like Spicely vegan, gluten-free taco seasoning)
    • ½ cup vegetable stock
    • 10 corn tortillas (make sure they are organic so as to be sure that they are not GMO)

    TO MAKE THE LIME CREMA:

    Whisk together the yogurt and lime juice in a small bowl. Cover and refrigerate while you prepare the tacos.

    TO MAKE THE TACOS:

    Warm 2 tablespoons of the canola oil in a skillet over medium heat. Add the onion, bell pepper, and garlic and sauté for 3 minutes. Add the remaining 1 tablespoon canola oil and the tempeh and sauté for 5 minutes or until the tempeh is lightly browned on both sides. Stir in the chipotle, oregano, taco seasoning, and stock and simmer until the liquid is absorbed, about 5 minutes. Warm the tortillas, 3 at a time, in the microwave for 30 seconds*. Fill with the tempeh mixture, then top with Lime Crema. Repeat until all the tortillas and tempeh are used.

    *If you prefer to not use the microwave to  to warm your tortillas, simply preheat the oven to 250 degrees, wrap a damp dishtowel around a stack of tortillas, place them in a baking dish and cover.  Warm in oven for 20 minutes.

    Pair this delicious dish with your favorite vegan, gluten-free beer for a filling and refreshing dinner!

    It’s Cinco de Mayo week here at the Happy Gluten Free Vegan and we are so excited to start making some delicious vegan, gluten-free Mexican food! Mexican fare is often the staple of those who are newly vegan and/or gluten-free because it is one of the easiest cuisines to eat when following this dietary lifestyle. With a base of corn, rather than flour, and plenty of delicious veggies and spices as the mainstay of their dishes, it is the perfect option for the conscious consumer.

    Today’s recipe comes from one of our favorite cookbooks, Quick & Easy Vegan Celebrations by Alicia C. Simpson. Alicia has an entire mouth-watering section devoted to Cinco de Mayo and does not disappoint! Remember that these are strictly vegan, so in a few recipes, you have to get creative and substitute gluten-free ingredients. Luckily, in this first recipe, it was happily gluten-free, so we are offering the recipe as is. This vegan, gluten free huevos rancheros alternative is full of delicous ingredients such as chipotle peppers in adobo sauce, garlic, black beans and zesty salsa. We went a bit further and topped it off with some melted Daiya cheese, sliced avocado and vegan sour cream. It was unbelievably good, but trust us, if you want to remain true to the recipe, it will be still taste amazing.

    Vegan, Gluten-Free Huevos Rancheros

    Yields: 4 SERVINGS

    HUEVOS

    • 2 tablespoons olive oil
    • 1 cup diced green bell pepper
    • 2 garlic cloves, minced
    • ½ cup diced onion
    • Two 12.3-ounce packages firm silken tofu
    • ¼ teaspoon turmeric
    • 1 teaspoon fine sea salt
    • 1⅓ cups plain rice or soy milk
    • 2 to 4 chipotle peppers in adobo sauce, minced

    RANCHERO SAUCE

    • One 14.5-ounce can diced tomatoes
    • 1 tablespoon olive oil
    • ½ cup diced white onion
    • 1 garlic clove, minced
    • 2 teaspoons dried oregano
    • 1 teaspoon fine sea salt
    • ½ teaspoon red pepper flakes
    • Twelve 6-inch corn tortillas (use organic to ensure that you are not consuming GMO corn)
    • 2 cups cooked black beans

    Preheat the oven to 350°F. Grease a 12-cup cupcake tin.

    TO MAKE THE HUEVOS:

    Warm the oil in a medium saucepan over medium heat. Add the bell pepper, garlic, and onion and cook for 5 minutes, stirring occasionally. Purée the tofu, turmeric, salt, and milk in a blender or food processor until smooth. Transfer the tofu mixture to a medium bowl and stir in the bell pepper mixture and the chipotles. Divide the egg mixture evenly among the cupcake cups and bake for 35 to 40 minutes or until a toothpick comes out clean. Cool slightly, then remove the “egg” from each cup with a soup spoon.

    TO MAKE THE RANCHERO SAUCE:

    Purée the tomatoes in a blender or food processor. Warm the oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes.

    Stir in the tomatoes, oregano, salt, and red pepper flakes, reduce the heat, cover, and simmer for 15 to 20 minutes while your “egg” is baking.

    TO ASSEMBLE THE HUEVOS RANCHEROS:

    Arrange the corn tortillas on serving plates and evenly distribute the cooked black beans among them. Top each tortilla with one “egg” and top each, evenly, with sauce.

    Accompany this with some delicious orange juice or coffee, and this is a truly satisfying breakfast!

    May marks National Celiac Awareness month! This is a month that is near and dear to our hearts as we have many readers who are gluten-free due to celiac disease. Celiac disease is a condition that affects the digestive track and is exacerbated by the consumption of foods containing gluten such as bread, pasta, cookies and cakes. When gluten-containing foods are consumed, the inner surface of the small intestines is damaged and can cause a variety of issues such as diarrhea, gas and bloating. More serious and less frequent symptoms can include anemia, skin irritation, joint and muscle pain, irritability and depression.

    There are estimates that several million people are living with celiac’s disease and don’t even realize it; that is why National Celiac Awareness Month is so important. Celiac can be successfully managed if a proper diet and lifestyle change is followed, but for those who don’t realize they have celiac disease and are not eating accordingly, they can find themselves inexplicably malnourished due to decreased absorption of nutrients in their leaky intestines. This advanced state of disease can affect the liver, bones, brain and other organs.

    We are excited to do our part to promote National Celiac Awareness Month and so will be bringing you an unprecedented 31 recipes for the entire month – one for each day of National Celiac Awareness Month! To kick it off, we are bringing you a week of Cinco de Mayo celebratory meals! Enjoy and spread the word!

    We are closing out kid’s week here at the Happy Gluten Free Vegan, and we decided to devote today’s post to drinks! Delicious beverages are a great way to give your child a treat outside of water, juice and soy milk. Treating them does not have to mean filling up on sugar and high fructose corn syrup-laden sodas and fruit beverages! Even so-called juices contain surprising ingredients. Next time you are at the supermarket, take a moment to look at the labels on juice bottles; some of the juices that call themselves “natural” are still full of sugar. They often try to make it sound nicer by calling it “pure cane sugar”, but a rose by any other name is still a rose! We took to Whole Eating Cookbook: Delicious Vegetarian, Gluten-Free, Low-Glycemic Recipes with Bonus Nutrition Tips by Elizabeth Rider for some delicious and nutritious beverage recipes!

    Cranberry Vanilla Italian Soda

    Serves 2

    Ingredients:

    • 16 ounces club soda or sparkling water
    • 4 ounces unsweetened cranberry juice
    • 2 ounces unsweetened almond milk
    • 8-10 drops of vanilla flavored stevia
    • Ice

    Combine all ingredients in a pitcher over ice, stir and serve immediately

    Orange Pomegranate Sparkler

    Serves 2

    Ingredients:

    • 12 ounces club soda or sparkling water
    • 6 ounces unsweetened pomegranate juice
    • 1 teaspoon fresh orange zest
    • 1 tablespoon fresh squeezed orange juice
    • 8-10 drops of plain liquid stevia
    • Ice

    Combine all ingredients in a pitcher over ice, stir and serve immediately.

    Healthylicious Hot Chocolate

    Serves: 2

    Ingredients:

    • 24 ounces of your favorite milk alternative, unsweetened
    • 2 1/2 tablespoons organic unsweetened cocoa powder
    • 1 tablespoon raw agave nectar syrup
    • 1/4 teaspoon pure vanilla extract
    • 12 drops liquid stevia

    Warm the milk on the stove over medium heat until hot but not boiling (about 5 minutes). Add the rest of the ingredients and whisk to combine. Heat another 1-2 minutes and serve immediately.

    If you are in a pinch, or have little time, remember that you can’t go wrong with “homemade soda” – sparkling water, pure fruit juice and a pinch of stevia. Sure to make your children smile!

    We can’t have a kid’s week without an ice cream recipe! Kid’s *love* ice cream, and as adults who remember ice cream so fondly from childhood, we want to give it to them. Obviously there are tons of great non-dairy ice creams available, but there is a great sense of satisfaction in making it yourself. The great thing about making your own ice cream is that you can put whatever you want in it: fruit, candies, nuts, whatever strikes your fancy!

    The main reason we decided to do a kid’s week here at the Happy Gluten-Free Vegan is because some friends of ours have been dealing with allergies in one of their children and dairy and gluten have both been given the boot. It can be difficult to make the switch yourself, but even more nerve wracking when it is your child, and you know that one slip can be the difference of them sleeping, or crying painfully, through the night. As luck would have it, we were recently out on the town and happened into an Indian grocers to look around. Upon perusing the coconut milk section we landed on coconut cream. Coconut cream is a thicker and creamier alternative to coconut milk, and is perfect for dishes that require a creamier texture. We decided to make ice cream with it, on a hunch that it would work beautifully in an ice cream; boy were we right! For those who are vegan ice cream newbies, it might seem odd that this ice cream contains avocados but trust us, you won’t taste them. The avocado just lends further creaminess to this delicious dish. We used Stevia in this recipe to keep it more natural and sugar-free, but if you are looking to make it extra special, you can go ahead and use real vegan sugar, we won’t tell!

    *Note: Be careful when buying coconut cream because there are a few versions: some are a solid form and some have sugar. Be sure to get the stuff in liquid form and unsweetened. This is a great brand to try.

    We named this little creamy culinary confection after the boy who inspired this week’s kid-inspiration!

    Nate’s Coconut Chocolate Ice Cream

    • 2 1/2 cups coconut cream
    • 1 tablespoon Stevia (note: If you use sugar, you will use 1/4 cup)
    • 2 tablespoons raw cacao powder (you could even do 3 if you are a true chocoholic)
    • 3 small, or 2 large, avocados, peeled and pitted
    • Pinch of sea salt
    • Any optional ingredients: raspberries, mint oil, toasted almonds, vegan chocolate chips, etc.

    Pour all ingredients into a blender and blend until smooth. Pour mixture into a bowl, fold in any extra ingredients you’d like to add and place the bowl in the freezer. Wait 2 hours, pull it out and mix with a hand mixer, electric mixer, or hand whisk. Put back in freezer and repeat this every hour for 3 or 4 more times. Then let freeze for a few more hours, or overnight. Serve.

    The great thing about this ice cream is that it is full of antioxidants from the raw cacao powder, beneficial oils from the avocado and coconut, and sugar-free. That is the best kind of ice cream!

    Gluten-Free Vegan Macaroni and Cheese #3

    gluten-free-vegan-mac-and-cheese

    One package gluten-free macaroni (we like Ancient Harvest Organic Quinoa Pasta)
    2 cups raw cashews
    4 Tablespoons (1/2 stick) Earth Balance or other vegan margarine
    1 teaspoon lemon juice
    1 teaspoon yellow mustard
    3 Tablespoons nutritional yeast
    1/4 teaspoon sea salt

    OPTIONAL: handful organic potato chips for topping

    Place cashews in a bowl and cover with filtered water. Let stand at room temperature for 3 to 8 hours.

    Preheat oven to 350.

    Cook the macaroni according to directions.

    (NOTE: We like to cook this in our enamel-coated cast iron dutch oven, which can go from cooking the macaroni on the stove top to baking the finished product in the oven.)

    While the macaroni is cooking, drain cashews and place in food processor with ‘S’ blade, or in heavy duty blender such as a Vitamix.

    Process cashews until finely ground, and then slowly drizzle in some filtered water until the mixture takes on the consistency of thick cheese sauce.

    Add mustard, lemon juice, salt, and nutritional yeast, and process until well-blended.

    Drain cooked macaroni and place in greased (or oiled) oven-proof casserole dish.

    Mix the cheese sauce into the macaroni until well-mixed.

    If you choose to top the macaroni and cheese with crushed up potato chips, this is the time to do it.

    Place macaroni and cheese in oven. Bake for 1/2 hour and then, if desired, switch the oven to ‘broil’ and broil until top browns.

    Remove from oven and serve.

    With this week being kid’s week here at the Happy Gluten-Free Vegan, we are gathering all of our favorite recipes for kids who are vegan and gluten-free. We realized that one of the key foods that kids love is grilled cheese! And we cannot blame them, it is one of our favorite comfort foods! Sadly, the reason that gluten free, vegan kids can’t have this dish is because literally every ingredient doesn’t agree with this type of diet! Well, we found a delicious alternative from our favorite go-to recipe book for vegan, gluten free comfort food, appropriately named, Susan O’Brien’s Gluten-Free Vegan Comfort Food. With a little extra twist of sauteed onions and avocado, this dish does not disappoint, and we think your tots will agree!

    Vegan, Gluten-Free Grilled Cheese

    Serves 2

    • 1/2 to 1 tablespoon olive oil spread
    • 4 slices of your favorite gluten-free bread, we favor Udi’s.
    • 2 tablespoons hickory-favored WayFare vegan cheese or Daiya Dairy Free Cheddar Style Shreds, or your favorite cheese alternative
    • 1 cup grilled or sauteed onions (saute onions in a small saucepan over medium-high heat, in 1 tablespoon olive oil until soft and lightly browned)
    • 1/2 cup avocado, pitted and sliced think
    • Tomatoes, sprouts, or your favorite garnish

    1. Lightly spread some olive oil spread (such as Earth Balance Buttery Spread) on both sides of each piece of bread. On one side of the bread, spread 1 tablespoon of the cheese. Top the cheese with the avocado and onions (sprouts, too, if desired) and then sandwich the two breads together. Do this for both sandwiches.

    2. Heat a skillet to medium heat and then add a small amount of olive oil spread (1/2 tablespoon) and let it heat up. When it is hot, add the sandwiches and grill until done on both sides. About 2 to 3 minutes on each side.

    Pair with some carrot sticks and delicious vegan, gluten-free ranch dipping sauce!

    One of the toughest dietary lifestyles to lead is that of the gluten-free vegan; but perhaps tougher is if it is not you leading that lifestyle, but your child having to do so out of necessity. One of our close friends recently had to switch her child to a dairy-free, gluten free diet due to allergies and is now finding herself having to rethink the entire way she prepares food. While many who are vegan and gluten free by choice were able to make a gradual switch to the diet as they learned more about how to cook within the guidelines, people who suddenly have to switch because of dietary issues with their kids are often left scrambling for diet-appropriate foods that will also be kid-approved.

    Our friend was inquiring about pancakes because those are a favorite among many kids, and no child wants to cut those out of their lives! Well, they don’t have to! We turned to one of our favorite cookbooks, Susan O’Brien’s Gluten-Free Vegan Comfort Food, for a delicious, allergy-friendly recipe for pancakes. One thing to keep in mind with gluten-free, vegan cooking is that it is just that — cooking! Due to extra ingredients being present in most gluten free, vegan recipes, they can sometimes be a bit more labor intensive. Unfortunately it tends to come along with the territory. But don’t let that deter you! There is always a workaround. What we suggest is designating a big cooking day (weekend days usually work best) to cook for the week. So for these pancakes, consider doubling, or even tripling, the recipe, cooking up a bunch, and then throwing them in the freezer. Then all you have to do is grab them out of the freezer, reheat and serve! If you have a few other parent friends, consider pairing up with them to each take on cooking one item in particular, then swapping half your prepared foods out with them so that you each get a variety. Besides, cooking in pairs is way more fun than cooking alone!

    Gluten-Free, Vegan Banana-Buckwheat Pancakes

    Serves: 4

    Ingredients:

    • 3 teaspoons Ener-G egg replacer
    • 4 tablespoons warm water
    • 2 to 3 tablespoons grapeseed or canola oil, plus a little more for cooking
    • 1 1/2 cups of your favorite milk alternative, we like almond
    • 2 tablespoons agave cactus nectar
    • 1/4 cup applesauce, unsweetened
    • 3/4 cup buckwheat flour
    • 1/2 cup brown rice flour
    • 2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/4 cup mashed banana
    • 1/4 cup chopped pecans (optional)

    Directions:

    In a medium-sized bowl, whisk together the egg replacer and the warm water. Beat with a whisk until the mixture is light and bubbly. Add the oil, milk, agave, and applesauce and stir together really well (if you prefer less fat, use only 2 tablespoons of the oil. If the batter seems too dry, you can add in 1 to 2 additional tablespoons of applesauce).

    In a separate bowl, combine the flours, baking powder, and cinnamon to blend well. Add the dry ingredients to the wet ingredients and then carefully fold in the banana and pecans, being careful not to over-beat the mixture.

    Heat a skillet to medium-high heat and add a small amount of canola oil or vegetable spray. When it is hot, add a ladle full of batter (about 1/4 cup) to the skillet and cook until bubbles appear in the pancake. Flip the pancake over and cook a few minutes on the other side. Continue this process until you have cooked all of the pancakes and everyone has been served.

    If there is any batter left over, you can store it in an airtight container in the refrigerator for 2 to 3 days. (or again, cook it all up and freeze the extra pancakes)

    If you are craving ‘down south’ comfort food, it doesn’t get much more comforting than black eyed peas and ham. Make that vegan black eyed peas and ham, and gluten-free to boot! We started with canned organic black eyed peas, but you can start with dried black eyed peas and pick up the recipe once they are pre-cooked.

    Gluten-Free Vegan Black Eyed Peas and Ham

    1 can organic black eyed peas, drained (but reserve liquid)
    1/4 to 1/2 cup chopped onions (depending on how much you like)
    1 to 2 cloves crushed garlic
    1/4 cup olive oil
    1 to 2 Tablespoons gluten-free vegan bacon bits
    1/2 teaspoon sea salt

    Heat olive oil in heavy pan, and saute onions until wilted and translucent. Add garlic and saute another minute.

    Add black eyed peas to pan, and if they seem too dry, add a little of the reserved liquid.

    Stir in the bacon bits, salt, and pepper, and cover and heat over low heat for 20 minutes, adding a bit more liquid if necessary part way through.

    At this point we like to add in corn on the cob cobettes on top, and cook another 10 minutes to heat the corn through.

    Remove from heat and serve. Mmmm mmm!

    photo%202 vegan-black-eyed-peas-and-ham

    There are a few vegan hollandaise sauce recipes around, but they are all somewhat involved and take some time. We needed a quick, easy vegan Hollandaise sauce to go with our steamed asparagus, and we came up with this. Judged as crazy-yummy, it took under 5 minutes to make!

    Quick and Easy Gluten Free and Vegan Hollandaise Sauce

    1/2 cup Veganaise or other vegan mayonnaise
    1 Tablespoon Earth Balance buttery spread or other vegan butter
    1 teaspoon lemon juice
    Dash sea salt

    Blend all ingredients together with a fork or whisk, and heat gently over very low heat, or in microwave, until just warm. If you prefer a thinner hollandaise sauce, thin with a tiny bit of rice milk or filtered water until desired consistency.

    Serve over asparagus or as desired.

    vegan-hollandaise-sauce

    We were disgusted to learn that the Starbucks Strawberries and Creme frappuccino contains bugs! Yuck! While Starbucks has thankfully announced that they are going to phase out the beetle usage, in favor of tomato-derived lycopene extract, it was a great reminder to us that sometimes it is just better to make treats yourself so that you can control what goes into them. It is also a great way to save some shekels because that weekly Starbucks habit can add up!

    Gluten-Free, Vegan Starbucks Strawberries and Creme Frappuccino Copycat

    Ingredients:

    Directions:

    Place all of the ingredients except whipped cream in a blender. Blend on high speed for 30 – 45 seconds. Pour, and top with the vegan coconut whipped cream.

    These are a great way to celebrate a hot summer day, and as you sip on this delicious concoction, you can rest assured that it is bug free!

    We hit up one of our favorite vegan cookbooks, Quick & Easy Vegan Celebrations because we were in the mood for some comfort food. We noticed that macaroni and cheeze was one of the most popular recipes in the books by customer rating, and the only thing that needed to be tweaked in the recipe was substituting the macaroni and bread crumbs with gluten free options.

    Classic Macaroni and Cheeze

    Yield: 6 to 8 servings

    • 1 pound gluten free macaroni
    • 2 medium yukon Gold potatoes, peeled and diced
    • 1 medium carrot, peeled and diced
    • ⅔ cup diced white or yellow onions
    • 2½ cups water
    • ⅔ cup canola oil
    • ⅓ cup raw cashews
    • ⅓ cup raw macadamia nuts
    • 2 teaspoons fine sea salt
    • 2 garlic cloves, chopped
    • ¼ teaspoon dry mustard
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper
    • ¼ cup unseasoned gluten free bread crumbs, optional

    Preheat the oven to 350°F. Prepare the pasta according to the package directions. Drain and set aside. While the pasta is cooking, combine the potatoes, carrot, onions, and water in a small saucepan over medium heat. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes or until the vegetables are tender. (The smaller you cut them, the less time it will take.)

    Put the canola oil, cashews, macadamia nuts, salt, garlic, mustard, lemon juice, black pepper, cayenne, and the vegetables and their cooking water into a blender and process until completely smooth. Toss the cooked pasta with the sauce until completely coated. Transfer to a lightly oiled 3-quart casserole dish or place 6 lightly oiled 6-ounce ramekins on a baking sheet and divide the mixture evenly among them. Sprinkle with the bread crumbs, if using. Bake for 30 minutes or until bubbling.

    This dish will take you back to those childhood days where you ate warm mac and cheese on those cold winter days!

    Mother’s day is one of the most popular “breakfast-in-bed” holidays, and mothers everywhere will wake to delicious treats in the comfort of their own bedrooms. If you are looking for something fantastic to make the gluten free, vegan mama in your life, we have the perfect dish for you! Straight from one of our favorite cookbooks, Quick & Easy Vegan Celebrations, this delicious frittata is made with silken tofu instead of egg, and features a colorful bouquet of drool-inducing vegetables and spices. Make ahead with serve with a delicious side of baked home fries!

    Vegan, Gluten Free Broccoli Frittata

    MAKES 4 TO 6 SERVINGS

    Ingredients:

    • Two 12.3-ounce packages extra-firm silken tofu
    • 1 tablespoon tahini
    • 3 tablespoons potato starch or cornstarch
    • 1 teaspoon fine sea salt
    • ¼ teaspoon turmeric
    • ½ teaspoon onion powder
    • ½ cup nutritional yeast
    • ¼ teaspoon dry mustard
    • ¼ teaspoon original Spike Seasoning
    • 2 tablespoons canola oil, plus more for greasing the pan
    • ½ cup diced white onion
    • ½ large red bell pepper, diced
    • 2 garlic cloves, minced
    • 2 cups broccoli florets, steamed and roughly chopped

    Directions:

    Preheat the oven to 375°F.

    Put the tofu, tahini, potato starch, salt, turmeric, onion powder, nutritional yeast, mustard, and Spike in a blender and blend until smooth. Pour into a large bowl. Grease a 9-inch springform pan with canola oil or shortening. Warm the oil over medium to medium-high heat in a large skillet. Add the onion and bell pepper and sauté for 3 to 4 minutes or until the onion is translucent. Add the garlic and sauté for an additional 2 to 3 minutes. Add the broccoli and stir to combine. Stir the vegetables into the tofu mixture. Pour the tofu mixture into the prepared pan and bake for 35 to 40 minutes or until firm and a toothpick comes out clean.

    Cool for 10 to 15 minutes. Remove the frittata from the pan and serve. This can be served warm, at room temperature, or cold.

    Put this delicious dish on a tray with some juice and a flower, and Mom will wake up with a smile on her face!

    With mangoes in season, the juicy fruits that are a universal favorite are making their appearance in markets everywhere. People are snapping them up to enjoy as-is, or in their favorite recipes, such as mango salsa. For today’s recipe, we decided to take a page from one of our favorite recipe books, Indian Vegan: 300+ Recipes. One of the best things about this book is the price: for under $3.00 you will get over 300 delicious, authentic indian recipes. That is less than a penny per recipe! Now that is a steal of a deal.

    Vegan, Gluten Free Mango Chutney

    Yield: 5 Jars

    Ingredients:

    • 2 lbs very firm mango
    • 2 cups vegan sugar
    • 21 oz gluten free vinegar, either white or apple cider
    • 1 (5 cm) piece ginger, peeled
    • 4 cloves garlic, peeled
    • 2 -4 teaspoons chili powder
    • 4 teaspoons mustard seeds
    • 8 teaspoons salt
    • 1 cup raisins

    Directions:

    Peel the mangoes and cut into small pieces, set aside. Place the sugar and all but 0.6 oz of the vinegar in a pan and simmer for 10 minutes. Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste. Add to the pan and cook for 10 minutes, stirring. Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens. Watch it carefully, as it can catch at this stage!

    Pour into sterilized jars, seal with cellophane covers and label. The chutney will keep for several months, but it doesn’t last that long in our house.

    Mango chutney is commonly paired with meats and so vegetarians and vegans tend to shy away from it, but mango chutney is versatile and goes well beyond just meat pairings. You can add 1-2 tablespoons of apple cider vinegar to make it into a vinaigrette for salad. It also pairs beautifully with sweet potatoes, rice and tofu. If you want to play up the sweetness, top your favorite vanilla ice cream-alternative with some warmed chutney for a delicious, summer dessert.

    We came up with this delicious salad after learning of the amazing health benefits of sunflower and sesame seeds, especially in the area of women’s health! We’ve now made it a point to toss a handful of both seeds on to any veggie dish we are eating. In this recipe, the seeds lend a delicious crunch to accompany the yummy, garlicky tartness of the dressing.

    A note about the rice wine vinegar in this recipe: There tends to be a lot of confusion with rice wine vinegar and whether or not it is gluten free. This confusion is because the rice used is often called “glutinous rice,” which understandably sounds like it is packed full of gluten. In reality, it is an Asian rice, and becomes very sticky when it is cooked. The “glutinous” part is in reference to the fact that it is sticky and glue-like. So rest assured, it is gluten free!

    Vegan, Gluten Free Stuffed Cucumber Salad

    • 1 organic cucumber
    • 2 organic carrots, shredded
    • 2 shallots, minced
    • 1 avocado, cubed
    • 2 tablespoons of raw sunflower seeds
    • 2 tablespoons of sesame seeds
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons rice wine vinegar
    • 1 teaspoon garlic powder to taste
    • Sea salt to taste

    Slice the cucumber in half, lengthwise, and scoop out the soft middle with seeds. Arrange on plate(s). In a bowl, mix together all of the remaining ingredients. Scoop into cucumber halves. Eat with knife and fork, or pick it right up and eat it like a taco. Enjoy!

    This light and delicious salad is a great summer day option!

    Today’s vegan, gluten free salad is offering a bit of an ethnic flair. Recently we grabbed a copy of the Healthy Indian Diet by physician Raj Patel. Dr. Patel looks at the latest medical research to explore how so much of it is pointing back to the fact that traditional diets, as opposed to modern diets, may be the key to reversing the incidences of obesity, diabetes and heart disease that are rising at disastrous rates.

    While we noted straight away that Dr. Patel did include some meat dishes, we were delighted that most of the recipes in the vegetarian chapter were, in fact, vegan! Of course, us crafty people who prefer to leave the animal out of our dishes know that we can take even the meat dishes to delicious vegetarian heights!

    The salad featured today is called shakarkandi chaat, or more simply, sweet potato salad. Dr. Patel favors sweet potatoes, especially over regular potatoes, because they are high in complex carbohydrates and dietary fiber. They are also chock-full of beta-carotene, vitamin C and vitamin B6. The extra flair to this dish is the addition of chaat masala, a spice that features a sweet and salty taste and is used in many Indian dishes.

    Vegan, Gluten Free Shakarkandi Chaat – Sweet Potato Salad

    Ingredients:

    • Sweet potatoes – 3 medium (boiled, peeled and chopped)
    • Cucumber – 1 (peeled and chopped)
    • Clementine oranges (or any favorite variety) same amount as cucumber, chopped segments
    • Salt – to taste
    • Red chili powder – to taste
    • Chaat masala – to taste
    • Lemon/lime juice – to taste
    • Chopped almonds/walnuts – 1/4 cup
    • Dried cranberries – handful or to taste
    • Mint leaves – handful, chopped

    Directions:

    Chop sweet potatoes, cucumber and oranges into similar-sized pieces. Add all ingredients to a mixing bowl and mix well.
    Serve immediately. If serving later, add lemon/lime juice just before serving to prevent it from becoming dry.

    To make this dish really pop, serve it on a beautiful bed of greens!

    Today’s delicious salad recipe comes from one of our favorite healthy living books, Detox for Women by Natalia Rose. While the recipes in Natalia’s book are not all vegan, there are some that contain fish, raw goat cheese and yogurt, the non-vegan recipes are thankfully few and far between. The other bonus, is that all the recipes are gluten free, just be sure to use gluten-free condiments in areas where she calls for them, such as dijon mustard. What the book mostly consists of are delicious, mostly-raw, plant-based dishes that do not only taste divine, but will leave your body feeling happy and cleansed.

    This salad recipe is aptly named the “Fountain of Flavor” salad. In addition to savory garlic and amazing herbs, such as oregano and thyme, there is an unexpected touch of cinnamon and clove. These are balanced with some tangy lemon and a pinch of sweet Stevia, to give a full bouquet of flavors. This is sure to be a crowd pleaser at your next dinner party or potluck.

    Vegan, Gluten Free Fountain of Flavor Salad

    Makes 4 servings

    • ½ pound romaine lettuce, chopped (or 1/2 pound baby lettuces)
    • 1 cup cherry tomatoes, sliced in half
    • 1 teaspoon cinnamon
    • 1 teaspoon ground cloves
    • 1 clove garlic, chopped
    • 1½ teaspoons fresh oregano, chopped
    • 1½ teaspoons fresh thyme, chopped
    • 2 tablespoons fresh lemon juice
    • Stevia powder or liquid drops to taste
    • 4 raw olives, chopped
    • Celtic sea salt and freshly ground pepper to taste

    Add all of the ingredients into a mixing bowl. Toss well and enjoy!

    Who knew that salad could be so exciting? If you give this delicious dish a try, let us know what you think!

    Today in this week’s delicious salad series, we have another recipe brought to you from the awesome Earthbound Farm cookbook, Salads for Every Season. We are particularly excited about this recipe because most potato salads are not vegan when topped with the continuously popular potato salad condiment, mayonnaise. Well what this salad is lacking in mayo, it more than makes up for in a bounty of delicious, pallet-pleasing vegetables, herbs and spices. We hope you enjoy it us as much as us!

    Vegan, Gluten Free Three-Color Potato Salad

    Serves 6 to 8

    • 1½ pounds small new potatoes, preferably in assorted colors such as red, purple, and yellow, scrubbed (peeling optional)
    • Salt
    • About 4 cups cold water
    • About 8 ounces fresh green beans or wax beans, or a combination of both, trimmed, blanched (see box), and cut into 1-inch lengths (1½ cups)
    • 2 large ripe tomatoes, cored and cut into ½-inch dice
    • 1 small red onion, halved through the stem end, then very thinly sliced crosswise
    • ½ cup Kalamata olives, pitted and halved
    • ⅓ cup chopped fresh flat-leaf parsley
    • 2 tablespoons capers, drained
    • Pinch of dried red pepper flakes
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon dried oregano
    • Freshly ground black pepper

    Place the potatoes in a large pot, and add 1 tablespoon salt and enough cold water to cover. Cover the pot and bring the water to a boil over high heat. Then reduce the heat to medium-low and simmer until the potatoes are tender, 20 to 30 minutes, depending on their size.

    While the potatoes are cooking, place the green beans, tomatoes, red onion, olives, parsley, capers, and red pepper flakes in a large mixing bowl, and stir gently to combine.

    Combine the olive oil, lemon juice, and oregano in a small glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste, and set it aside at room temperature.
    When the potatoes are tender, drain them immediately, and then let them cool until they can be handled. Cut the potatoes into small pieces, and add them to the bean mixture. Pour the vinaigrette over the vegetables, and toss gently to coat thoroughly. Season with salt and pepper, if desired. The salad can be served at room temperature or chilled. It can be refrigerated, covered, for up to 3 days.
    Just in time for a picnic, pair this with some cool iced tea or your favorite white wine!

    With spring here, there are so many delicious produce varieties coming into season. Farmers markets seem to be overflowing with different fresh fruits and veggies on a weekly basis, and the options of recipes to make from springs bounty are nearly dizzying. With that in mind, we were delighted to come across a cookbook made by the folks down at Earthbound Farm, Salads for Every Season. Even better, it is under $3.00! Many of us know Earthbound Farm well, by the variety of prewashed organic lettuces in the produce sections of our local grocers. Well they have compiled a recipe book full of their favorite salads. The great thing about a salad recipe book is that it is so easy to alter the recipes that are not vegan and/or gluten free. Simply remove an ingredient and you don’t even need to put much thought into replacing it with something else. We like that simplicity!

    This recipe originally included sugared hazelnuts, but we left them out to reduce sugar intake. Certainly if you get the cookbook and try the original recipe, let us know how you like it!

    Summer Salad with Butter Lettuce, Raspberries, and Hazelnuts

    Serves 4 as a side salad

    • 1 large head butter lettuce, such as Bibb or Boston
    • About ¼ cup Raspberry-Hazelnut Vinaigrette (recipe follows)
    • 1 half-pint (about 1¼ cups) fresh red or golden raspberries, or a combination

    Carefully pull the lettuce leaves from the core, tearing off and discarding any damaged parts. Rinse the leaves under gently running cold water, drain them well, and spin them dry. Wrap the lettuce in a clean kitchen towel or paper towels and refrigerate until serving time.

    Just before you plan to serve the salad, gently tear the large lettuce leaves into smaller pieces. Keep smaller leaves whole. Place all of the lettuce in a large salad bowl and add 3 tablespoons of the Raspberry-Hazelnut Vinaigrette. Toss to lightly coat the leaves, then taste to see if more vinaigrette is needed.

    Transfer the lettuce to individual salad plates. Top the lettuce with the raspberries and serve immediately.

    Raspberry-Hazelnut Vinaigrette

    Makes about ½ cup

    2 tablespoons gluten free raspberry vinegar

    • ½ teaspoon gluten free Dijon mustard
    • 3 tablespoons hazelnut oil
    • 3 tablespoons extra-virgin olive oil
    • Salt and freshly ground black pepper

    Place the raspberry vinegar, mustard, hazelnut oil, and olive oil in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.

    We thought we’d close the week out with chocolate! We took another recipe from one of our favorite dessert books, Raw for Dessertby Jennifer Cornbleet. The bonus to this recipe is just how easy it is to make it! If you want to get really fancy, make a brownie sundae by topping off the brownie with your favorite ice cream alternative, such as coconut or rice cream, and our delicious coconut whipping cream. It will no longer be totally raw if you go this route, but it will still dish up some delicious vegan, gluten free goodness!

    Vegan, Gluten Free One Bowl Brownies

    3 cups raw walnuts (unsoaked)

    ⅛ teaspoon salt

    16 pitted medjool dates

    ⅔ cup cocoa powder or raw cacao powder

    ½ cup dried cherries, chopped

    ¼ cup raw cacao nibs

    2 teaspoons filtered water

    Place the walnuts in a food processor fitted with the S blade and process until coarsely chopped. Remove ½ cup of the walnuts and set aside in a small mixing bowl. Add the salt to the food processor and process until the walnuts are finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and process to incorporate. Add the chopped walnuts, dried cherries, optional cacao nibs, and water and process briefly, just until mixed. Pour the mixture evenly into an 8-inch glass baking dish and press down with your hand to compact. Cut into squares.

    Covered with plastic wrap. One Bowl Brownies will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer.

    We decided to take a break from desserts today, only because we made a dinner that was so fabulous, we just couldn’t not share it! But as a bonus recipe, we are still including a dessert to go along with today’s recipe!

    Recently we got a big craving for Top Ramen, or maybe it was for those poor college days. Either way it got us thinking, how can we recreate a vegan, gluten free ramen, sans the high sodium, msg and animal flavoring? Of course the answer lays in our new obsession: shirataki noodles! We did some hunting around to find the ingredients that go into Top Ramen spice packets and they are fairly basic. Be warned, the unique flavor associated with Top Ramen is MSG, so this is not going to be the exact flavor you’d find with the stuff you buy in a store. What you will get is something that is much healthier and that you can customize to your liking.

    Because Sriracha sauce, a chili-based sauce, is such a popular condiment these days, we have also included another bonus recipe (that’s right, TWO bonus recipes!) so that you can add a little extra kick to that ramen.

    Vegan, Gluten Free Top Ramen Copycat Recipe

    Ingredients:

    • 1 package of Shiritaki noodles, drained and parboiled as per directions on the bag
    • 16 oz vegetable stock, or water with your favorite vegan, gluten-free buillion
    • 1 teaspoon of gluten free soy sauce (or more/less to taste)
    • 1 teaspoon garlic powder
    • 1 teaspoon ginger powder
    • 1 teaspoon onion flakes
    • 1/2 cup of your favorite frozen veggies, such as peas, diced carrots, broccoli, etc.
    • optional: curry, crushed red pepper, chili powder, lemon pepper, lime juice, celery salt, hungarian paprika, chives

    Directions:

    Prepare shirataki noodles and vegetables according to package, drain and set aside.

    Heat veggie stock or water with bullion over medium heat. Stir in soy sauce, garlic powder, ginger powder, onion flakes and any of the optional condiments you have chosen. Reduce to low and let simmer, covered, for 10 minutes, stirring occasionally. Add noodles and vegetables and serve!

    Vegan, Gluten Free Sriracha Sauce

    This recipe is adapted from Leites Culinaria to be vegan. Because srirarcha sauce does contain sugar, we cannot be certain that it is vegan, so here is a great recipe!

    Vegan, Gluten Free Sriracha Sauce

    Ingredients:

    • 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
    • 3 garlic cloves
    • 2 tablespoons garlic powder (optional)
    • 2 tablespoons vegan granulated sugar, plus more as needed
    • 1 tablespoon kosher salt, plus more as needed
    • 1/2 cup distilled white vinegar, plus more as needed.
    • Water, as needed

    In the bowl of a food processor, combine the peppers, garlic, garlic powder, sugar and salt. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy)
    After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
    Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, sugar or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.

    And on to our bonus dessert!

    This recipe comes from one our favorite raw dessert cookbooks, Raw for Dessert, by Jennifer Cornbleet and is so decadent.

    Vegan, Gluten Free Raw Chocolate Candy Cups

    Ingredients:

    • 4 pitted large medjool dates
    • ⅓ cup virgin coconut oil, melted
    • ¾ cup cocoa powder or raw cacao powder
    • ½ cup maple syrup or dark agave syrup
    • ⅛ teaspoon plus a pinch salt

    2 tablespoons of 2 or more of the following: sliced raw almonds, chopped raw pistachios, chopped raw pecans, golden raisins, dark raisins, slivered fresh mint, slivered fresh strawberries

    Directions:

    Place the dates and the coconut oil in a small bowl and let soak for 30 minutes. Transfer to a blender and add the cocoa powder, maple syrup, and salt. Process until very smooth, stopping occasionally to scrape down the sides of the blender jar with a rubber spatula. Place 16 (1-inch) foil baking cups on 2 plates. Fill each cup about three-fourths full with the chocolate mixture. Top each cup with a few of the almonds, pistachios, pecans, raisins, mint, and/or strawberries, pressing them down lightly. Chill the cups in the refrigerator for at least 2 hours before serving. Serve chilled or at room temperature. Stored in a sealed container in the refrigerator, Chocolate Candy Cups will keep for 2 days.

    For this week in desserts we needed a break from all the pure sugar! Is it too much to ask for a delicious dessert that also offers nutritional value? With this recipe, we learn that it is not! With nutrient-rich ingredients such as vitamin-packed avocado, antioxidant packed cacao and vitamins, and mineral-packed coconut milk, this delicious mousse does not disappoint. Of course it would be even more delicious if paired with our coconut milk whipping cream and a bottle of vegan, organic red wine. The great thing about this mousse is that it is adjustable – if you like it richer or sweeter, just add more cacao or stevia.

    Raw Vegan, Gluten Free Mousse

    Ingredients:

    • 1 cup raw chocolate coconut butter
    • 1 ripe avocado
    • ¼ cup water
    • 2 Tablespoons raw cacao powder
    • 2-3 Tablespoons stevia
    • 1 can raw coconut milk, refrigerated overnight
    • ¼ teaspoon sea salt

    Direction:

    Place ingredients in blender, blend until smooth, and serve, or chill.

    It is the week of desserts! And as we said last week, we excitedly got our hands on a copy of Susan O’Brien’s Gluten-Free Vegan Comfort Food cookbook. We all grew up with our favorite comfort food staple, and many had to give it up when they went vegan and gluten free.

    We were delighted to come across this recipe for vegan and gluten free strawberry shortcake — yum! Paired with the vegan, gluten free coconut whipped cream we posted yesterday, we think this is an excellent warm weather dessert. Serve it with a delicious sangria or some tangy lemonade!

    Vegan, Gluten Free Strawberry Shortcake

    Ingredients:

    • 1 cup brown rice flour
    • 1 cup sorghum flour
    • 4 teaspoons baking powder
    • 1 teaspoon sea salt
    • 1 teaspoon guar gum
    • 1/3 cup extra virgin coconut oil
    • 1 cup So Delicious coconut milk
    • 2 tablespoons plus 1 to 2 teaspoons organic maple syrup, doubling the syrup if you like a sweeter cake.
    • 2 pints fresh, organic strawberries
    • Coconut whipped cream
    • Mint leaves (optional)

    Directions:

    Preheat oven to 425ºF. Lightly spray a 9-inch pie dish with canola oil.

    Place all dry ingredients (flours, baking powder, sea salt and guar gum) in a large   bowl and cut in the coconut oil until well combined. In a small bow, combine the coconut milk and 2 tablespoons maple syrup and add the dry ingredients. Scoop the batter into the prepared pie dish and spread until evenly distributed. Bake for about 15 minutes, or until a toothpick or knife inserted in the center comes out clean. Cool on a wire rack.

    Clean the strawberries, slice them and place them in a bowl and drizzle 1 to 2 teaspoons maple syrup over the top. Cover and place in the refrigerator until ready to eat.

    To serve, cut a wedge of the shortcake and slice it in half lengthwise. Place one slice of shortbread on a serving dish and dollop some of the whipped topping over the top. Spoon a generous heaping strawberries on top of the whipped topping, then top with the other half of the shortbread and add another heaping of the whipped topping. Optional: garnish with mint leaves.

    With all of the desserts we have planned on our “to try” list, there is one staple that is inevitably going to make an appearance on most of them: gluten free, vegan coconut whipped cream. There are many variations out there, and we have played around with most of them. It can be tough to get that balance of taste and texture just right.

    The best part is that, like dairy whipped cream, coconut whipped cream can be used in a variety of recipes. It can be folded into blended cacao and avocado to make a delicious vegan mousse, it can be dolloped on top of a steaming mug of hot chocolate, it can be paired with vegan hot fudge on top of your favorite vegan ice cream, or spooned over your favorite vegan, gluten free pie.

    Gluten Free, Vegan Coconut Whipped Cream

    • 1 can of full fat coconut milk
    • 1/4 cup vegan powdered sugar or Stevia (more if you like a sweeter cream)
    • 1 teaspoon gluten free vanilla extract

    Chill the coconut milk overnight to get it firmed up. Take out and empty into mixing bowl and beat with electric mixer until light and fluffy. Fold in sugar or Stevia and vanilla extract. Freeze for another hour then pull and serve. If too stiff, lightly beat again.

    If we haven’t mentioned it enough, we are beyond excited about our discovery of marshmallow root. After what seemed like a month (which was in actuality about 5 days), our marshmallow root has finally arrived. Needless to say, this weekend is now reserved for cooking up everything “marshmallow root” that we can think of.

    Sap from the marshmallow plant is the original ingredient in old-fashioned marshmallows, but it soon gave way to gelatin as a cheaper ingredient. The great thing about marshmallow root, though, is all of its purported medicinal uses. Just to name a few of its benefits:

    • It soothes irritated tissue and relieves various forms of inflammation.
    • It alleviates coughs and laryngitis.
    • Because it contains salicylic acid (the active ingredient in aspirin), it is used to relieve headaches.
    • It contains protective layer-forming polysaccharides, so it is great for soothing the gut, and is used to relieve ulcers, Crohn’s disease, Irritable Bowel Syndrome and colitis.
    • It is a diuretic and is commonly used to help with kidney function, calm the urinary tract and offer relief to those who suffer from bladder infections.
    • Because it is highly viscous, it is excellent in use topically for relieving dry skin, diaper rash, sunburns, eczema, psoriasis and other dermatitis issues.

    What doesn’t it do? Well we cannot wait to get cooking and experimenting with it. In the meantime, we wanted to give you a sneak-peak at one of the first recipes we will be trying, straight from the Sketch-Free Vegan Eating blog, toasted coconut banana marshmallow tartufo. We cannot wait to give this a try!

    Toasted Coconut Banana Marshmallow Tartufo

    Ingredients
    • 2 bananas (frozen and sliced)
    • 1/3 cup full fat coconut milk
    • 3 tbsp brown rice protein powder (I used vanilla flavoured)
    • 1 tbsp marshmallow root powder
    • 1 cup of unsweetened, shredded coconut flakes, toasted

    *To toast the coconut, just put coconut shreds in a frying pan over medium heat and stir constantly until it turns a golden colour.*

    Blend the bananas and coconut milk in a food processor. Stir in protein powder and marshmallow root powder, place in a container and freeze for about 1 hour. Remove from the freezer and stir up. You’ll notice that it has become thicker. Scoop out ice cream with a spoon and use another spoon to smooth it out. (You could also use one of those nifty ice cream scoopers that scrapes the spoon for you). Slip ice cream ball into the toasted coconut and coat evenly. Repeat until all ice cream has been rolled in coconut. Freeze for another 2 hours. Makes about 8

    One thing we missed sorely as vegan and gluten free eaters is stroganoff. While we don’t so much miss beef stroganoff, we absolutely love mushroom stroganoff. This is no easy feat to achieve when you are vegan AND gluten free. Well we fell head over heels in love with this recipe from Lux Hippie. We modified it slightly by substituting our beloved shirataki noodles for the rice noodles, and instead of seitan we used browned mushrooms. Nonetheless, it came out absolutely delicious and we can’t wait to hear back from those of you who make it!

    Tip: If you like your stroganoff to have a little extra tang, you can also squeeze a little lemon into the sauce to step it up a bit.

    Vegan and Gluten Free Mushroom Stroganoff

    Ingredients:

    • 1 bag of shirataki noodles
    • 1 tablespoon vegan butter (I used earth balance)
    • 8-10 oz of sliced mushrooms (we love cremini)
    • ½ yellow onion, coarsely chopped
    • ½ teaspoon salt
    • 1 teaspoon paprika
    • 4 cups fresh kale
    • 2 + 2 tablespoons veggie broth
    • 1 cup vegan sour cream
    • 1 ½ teaspoons dijon mustard (make sure it is gluten free!)
    • 1 teaspoon garlic powder
    • 1 tablespoon nutritional yeast
    • ½ teaspoon thyme

    Directions:

    1. Parboil shirataki noodles according to directions on package. Drain and set aside.
    2. Meanwhile, in a large skillet over medium heat, melt the vegan butter. Once butter is melted, add mushrooms, onion, paprika and salt; let cook for about 2 minutes.
    3. Next, add 2 tablespoons of the veggie broth and the kale, stirring constantly until the kale is fully reduced.
    4. Reduce to low heat and add vegan sour cream, dijon mustard, garlic powder, nutritional yeast and thyme. Mix thoroughly, if the sauce is too thick you can add the remaining 2 tablepoons of veggie broth (or more to your liking).
    5. Remove from heat, add pasta to the sauce and mix well. Serve immediately.

    Enjoy!

    We were thrilled when our copy of Gluten-free Vegan Comfort Food by Susan O’Brien arrived! With well over 100 gluten free, vegan recipes for comfort foods, ranging from macaroni and cheese to chocolate cupcakes, we cannot wait to begin cooking our way through this book! Some of the recipes that we cannot wait to try include:

    • French Toast
    • Pumpkin Waffles
    • Pumpkin Bread
    • Bruschetta
    • Spinach Dip
    • Peanut Butter-Chocolate Chip Fudge
    • Grilled Cheese
    • Pizza
    • Sweet Potato Gratin
    • Broccoli-Cheese
    • Mock Egg Salad
    • Vegetable Pot Pie
    • Cashew Cheesecake
    • Toffee Bars
    • Strawberry Shortcake

    For those who may have stumbled across this cookbook as newcomers to the vegan, gluten free world, O’Brien gives a great breakdown on foods to avoid for both vegans and gluten free eaters, as well as a list of key staples to keep stocked in your pantry to be able to cook delicious dishes.

    We chose this recipe because it is the perfect beginning to satiate our lunchtime appetites. Mock Tuna Fish is full of delicious vegetables and hearty beans, sure to fill you up and give you plenty of fuel.

    Mock Tuna Fish Fixin’s

    Ingredients:

    • 1 15oz can organic garbanzo beans
    • 1 dill pickle, chopped fine
    • 1/4 cup finely chopped red bell or sweet piquante pepper
    • 1/4 cup finely chopped celery
    • 2 tablespoons minced carrot
    • 2 tablespoons vegan mayo
    • 1 teaspoon lemon juice
    • 1 teaspoon Dijon mustard
    • 1 teaspoon pickle juice
    • Salt and fresh cracked pepper to taste

    Directions:

    Rinse the beans, then place in a food processor and pulse for about 20 to 30 seconds, until mashed. Place in a bowl and add the rest of the ingredients. Stir to fully incorporate the ingredients and then season with salt and pepper.

    Not long ago, one of our dear friends sent us a few recipes for vegan, gluten free marshmallow desserts using marshmallow root powder. Today’s recipe comes from a pair of adorable, fellow vegan, gluten free food blogger twins, over at Sketch-Free Vegan Eating. Needless to say, we went nuts for the idea and hopped onto the website Mountain Rose Herbs to order some marshmallow root powder, and are now (im)patiently awaiting its arrival. While we have marshmallow dreams of all of the delicious delicacies that we will soon be making, we thought we’d share one of these recipes with you all in case you are able to get your hands on some marshmallow root powder sooner than us! If you make this before us, please tell us how it is because we are just salivating over it!

    Vegan, Gluten Free Hot Chocolate Mousse with Marshmallow Root Fluff

    Chocolate Layer:

    1 avocado

    2 tbsp carob

    1/4 cup + 1 tbsp coconut milk or water

    about 8 drops stevia

    Marshmallow Layer:

    1/3 cup full fat coconut milk

    1 – 2 tbsp marshmallow root powder (depending how thick you like it)

    8 drops stevia

    Blend chocolate later in a blender or food processor. Layer on the bottom of a glass jar or bowl. Mix together marshmallow layer by hand. Layer on top of chocolate mousse. Top with cacao nibs or chocolate sauce.

    For full, original recipe, check out their blog!

    We recently signed up for one of those services that delivers fresh, local organic produce to your door on a weekly basis. While it has been great so far, it has been challenging in areas where we are being faced with cooking produce we don’t normally use, or particularly like. Take beets, for example. We are not big fans. We have tried every variation of beet recipes offered to us by someone who perks up when they hear our beet-disdain and proclaims that we MUST try their beet recipe. Without fail, each recipe provided the same nose-scrunching, grimacing result. We are just not beet fans!

    Unfortunately a recent produce box delivery yielded a big heap of beets. Not wanting to waste food, we had to become creative. Remembering the borscht we ate as children, and that it was something we found palatable, we decided to give it a try. Lo and behold, we found this slow cooker recipe for vegetarian borscht from The Kitchen Mouse (link:http://kitchenmouse.rozentali.com/2010/11/slow-cooker-borscht/) that was right up our alley. Because it was not intentionally gluten-free, or vegan, we did have to make a few variations. We also replaced the brown sugar with Stevia. It came out pretty darn good, and what’s more, there was plenty to freeze to use on blustery days when we did not want to cook!

    Vegan, Gluten Free Slow Cooker Borscht

    Slow Cooker Borscht

    Adapted from The Kitchen Mouse which was adapted from Fresh From the Vegetarian Slow Cooker

    Serves 4 to 6

    2 pounds beets, peeled and grated

    2 shallots, finely chopped

    1 – 2 carrots, peeled and grated

    2 small-to-mediumish potatoes, peeled and grated

    5 cups of your favorite vegan, gluten free veggie stock

    1 tbsp lemon juice

    2 tsp Stevia

    1/2 tsp thyme

    1/2 tsp marjoram

    1/2 tsp ground cloves

    1/2 tsp smoked paprika

    1/8 tsp hot paprika

    salt and pepper

    Combine all ingredients in a 4qt to 6qt slow cooker. Stir well and cover. Set on LOW for 8 hours. When done, cool slightly and blend all ingredients until smooth and creamy.

    Optional: Serve with your favorite vegan, gluten free sour cream.
    Read full recipe here.

    Part of being gluten free is learning the surprising foods that contain gluten. When one is newly gluten free there are bound to be slip-ups and accidental gluten consumptions because foods that don’t seem like they should contain gluten, do in fact contain it! Aside from foods like canned baked beans, couscous and some ketchup, we were shocked to learn that some of our beloved vinegars are not gluten free. Some vinegars are distilled straight from wheat or barley, while others are distilled from sources such as corn, grapes and apples. Luckily, vinegar manufacturers are getting hip to this and so are labeling their vinegar accordingly.

    Being vinegar NUTS, we no doubt love salt and vinegar potato chips, but love the idea of making our own so we can control what goes in them and be sure they are truly vegan and gluten free. We went crazy over this recipe for homemade baked salt and vinegar potato chips. The recipe contains a few simple ingredients and you can control just how vinegar-y you’d like them to be. This recipe is from Oh She Glows (link) and has quickly risen to the top as one of our favorite, go-to vegan, gluten free frecipes.

    Homemade Salt and Vinegar Potato Chips

    Ingredients:

    1. Approx 4 cups (or more) gluten free white vinegar (we used Heinz, which is gluten free as it is distilled from corn)
    2. 4-5 medium potatoes, sliced into 1/4 inch rounds
    3. 1-1.5 tsp coarse sea salt
    4. Very small sprinkle of freshly ground black pepper
    5. 2 tsp Extra virgin olive oil
    6. 3 handfuls green beans, trimmed

    Directions:

    Wash and slice up the potatoes into 1/4 inch rounds. Place in a medium sized pot. Wash and trim green beans and place in the same pot. Pour vinegar into pot until all the potatoes and green beans are covered by the vinegar. Bring to a boil and then reduce to medium heat for 5 minutes. Remove from heat and let sit in pot for 30 minutes. After 30 minutes, take a greased baking sheet and lay the potato rounds (not green beans yet!) flat on the sheet. Drizzle oil and mix with hands. Sprinkle salt and pepper on top. Bake for 30-35 minutes at 425F. After 30 minutes of baking, flip carefully and then take the green beans and place on the baking sheet. Drizzle oil and sprinkle more salt. Bake for another 10-15 minutes, watching carefully not to burn the potatoes or beans. Serve with ketchup and more sea salt if preferred. Enjoy!

    See full recipe here.

    Yesterday we took a look at the fruitful April orange bloom, and how to turn that into a delicious vegan, gluten free Navel Orange Confit with Orange Sorbet (link). Today we are looking at another April harvest, rhubarb. While most are familiar with this plant in its most famous preparation, the rhubarb pie, it is technically a vegetable, although in the 1940‘s the US courts decided to classify it as a fruit since that is how it is most commonly used.

    The recipe below comes from Allrecipes.com contributor Miss Bethany. It is amazingly simple, yet yields a delicious, sweet dessert and is perfect to top-off your Easter lunch or dinner, with little effort. For a little extra fun, serve in martini or wine glasses, and garnish with a strawberry or a slice of orange.

    Gluten Free, Vegan Sweet Stewed Rhubarb

    Ingredients

    1. 10 cups diced rhubarb
    2. 3 cups vegan white sugar
    3. 1 teaspoon ground cinnamon

    Directions

    Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until it starts to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.

    Yes! It’s true! This recipe for gluten free quiche is not just eggless but completely vegan! Not only that but it is an easy and delicious vegan quiche! And it even tastes like that other quiche, cheese and bacon and all! And this recipe does *not* use Daiya cheese, or any other vegan cheese product! So, without further ado, here is our recipe for yummy gluten-free vegan quiche!

    Gluten Free Vegan Quiche

    One gluten-free, vegan pie shell

    8 ounces firm tofu (we use organic, sprouted tofu)
    2/3 cup soy milk (or other alternative milk; we have only tested with soy)

    1/2 teaspoon sea or Himalayan salt
    1/2 teaspoon pepper
    1/8 teaspoon cayenne pepper
    1 tablespoon nutritional yeast
    2 tablespoons vegan and gluten free bacon bits
    1/4 to 1/2 cup diced onions
    1 to 2 teaspoons minced garlic
    10 oz frozen broccoli (or equivalent fresh and partially cooked)

    Preheat oven to 350.

    Place tofu and soy milk in blender and blend until creamy. Pour into mixing bowl and stir in remaining ingredients.

    Pour into pie shell and bake for about 30 minutes or until crust edges are done and quiche is set.

    Here’s the proof!

    20120314-144738.jpg

    20120314-144800.jpg

    With traditional Easter desserts being full of both animal products and gluten, we thought that, instead of trying to conform ingredients to those traditional desserts, we would introduce some fresh ideas to become future traditions. Celebrating the time of year, the current harvests from the earth and appreciating the bounty that the earth has to offer sounds like one of the best ways to honor Easter!

    With Easter being on April 8th this year, we noted that delicious naval oranges will be in the peak of their season. We came across this beautiful recipe on Saveur.com and modified it to vegan ingredients. Combining juicy navel oranges, with sweet sugar, spicy cinnamon and delicious muscat, this is sure to be a crowd pleaser! Serve this light dessert after your heavy Easter dinner for a refreshing cool down.

    Confit of Oranges Filled with Orange Sorbet

    Confit:

    • 6 small navel oranges
    • 5 cups of vegan sugar
    • 1 whole cinnamon stick
    • 1 whole star anise

    Sorbet:

    For the confit:

    1. Slice 1/2” off the top and 1/4” off the bottom of each orange; then insert a sharp paring knife into each orange’s flesh, cutting only the flesh into quarters and leaving the white pith and rind completely intact. Hollow out each orange by sticking a tablespoon between the flesh and the white pith to cleanly separate them. Then, push out and reserve the flesh for something else, or just eat it, leaving the orange rind shells intact.
    2. Bring a large pot of water to a boil over high heat, add hollowed-out rinds, reduce heat to medium, and simmer until rinds are softened slightly, about 15 minutes. Transfer rinds to a plate with a slotted spoon and discard water. To make a simple syrup, combine 4 cups of the sugar with 4 cups water in same pot and bring to a boil over medium-high heat, then reduce heat to medium and simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove 3/4 cup of the simple syrup for the sorbet and refrigerate until chilled.
    3. Add reserved rinds, cinnamon stick, and star anise to the simmering simple syrup. Place a piece of parchment paper directly on top of rinds and simmer, turning occasionally, until white pith is plump and begins to look translucent and rind is very soft, 30-40 minutes. Set aside until cool. Dredge rinds in remaining 1 cup sugar, arrange on a serving tray, and freeze.

    For the sorbet:

    Combine orange juice, reserved 3/4 cup chilled simple syrup, and wine in a bowl; pour into ice cream maker and process according to manufacturer’s directions. Fill each frozen rind with some of the sorbet.

    For the full Saveur article, click here.

    We have given you a week of savory St. Patrick’s Day dishes, now time for a little sweet! This vegan and gluten free dish combines gorgeous purple cabbage with sweet apples. Now this dish isn’t technically Irish, but it does use cabbage so we thought it could pass!

    The sweetness of these apples are offset by the tart vinegar. A perfect balance of sweet and sour. Most recipes call for the addition of brown or white sugar, but because we have included the option of candied almond slivers on top, we aimed to keep the sugar content low. We instead used just a little Agave syrup and it is still sweet and delightful.

    Photobucket

    Purple Cabbage and Apples:

    1 head of purple cabbage
    3 apples, peeled, cored and chopped
    1/2 cup apple cider vinegar
    2 tablespoons margarine or your favorite vegetable spread
    1 teaspoon cinnamon
    1 teaspoon allspice
    1/2 teaspoon cloves
    1 tablespoon Agave syrup

    Shred cabbage and chop apples and add them to the pot. Stir in apple cider vinegar, margarine, cinnamon, allspice, cloves and Agave syrup and turn heat to “high.” Once the liquid has come to a boil, stir again to make sure that the ingredients are well incorporated, then turn the heat to medium-low and cook for 45 minutes. While that is cooking, make the almonds.

    Candied Almonds:

    1/2 cup slivered blanched almonds
    3 tablespoons vegan sugar

    Add both ingredients to a skillet on medium-high heat. Stir until sugar is melted (be careful not to burn!). Once melted, remove from heat.

    Spoon cabbage and apples into bowl and sprinkle candied almonds on top. Add another dash of cinnamon on top and serve.

    We are continuing our celebration of St. Patrick’s Day here at the Happy Gluten Free Vegan, and today we are featuring vegan, gluten-free Irish Rarebit with Tomatoes! While some also call it Welsh Rabbit, it is most commonly referred to as “Rarebit”. There are many variations of the rarebit meal, including Welsh (“Welsh” as in the country of Wales, not “Welch” as in the grape juice) Rarebit, Scottish Rarebit and Irish Rarebit. It generally consists of a cheese sauce over toast, with some adding other additions such as eggs or bacon. It is typically considered to be Irish Rarebit if the cheese preparation is mixed with Irish beer. Since this is a gluten-free site, go ahead and get whatever kind of gluten free beer you prefer, if it isn’t Irish, we won’t tell!

    Gluten Free and Vegan Irish Rarebit

    Ingredients:
    •    4 tablespoons of your favorite margarine or vegetable spread
    •    4 tablespoons gluten free flour
    •    1/2 cup vegetable broth
    •    1/2 cup of almond milk (or soy milk, if you prefer it, though it might affect the taste)
    •    1 teaspoon gluten free Dijon mustard
    •    1 teaspoon Agave Syrup
    •    1 cup of your favorite vegan, gluten free beer (Green’s is our favorite!)
    •    2 cups grated Daiya vegan cheddar cheese shreds
    •    1 loaf of your favorite gluten-free bread
    •    4 tomatoes

    Chop your tomatoes and set aside.

    Melt butter in a heavy skillet over medium heat. Stir in gluten free flour and let cook another minute, letting it just start to brown. Turn heat up to high and whisk-in the broth and almond milk until it starts to thicken. Turn heat back to medium and whisk-in the Dijon, agave syrup and the beer. Cook for an additional 2-3 minutes, whisking while it cooks. Add Daiya vegan shreds and continuously stir to both help them melt, and avoid them burning on the bottom of the pan. You may need to turn the heat up slightly to help them melt. Once the cheese is melted and the mixture is smooth, pour it over the loaf of bread and put it in the broiler. Broil until bread is browned.
    Arrange each slice on a plate, and top with tomatoes.

    Yesterday we brought you the gluten free, vegan version of green beer. In keeping with the St. Patrick’s Day festivities, we found this awesome recipe for vegan, gluten free corned beef hash on lemmingtrail. The interesting main ingredient here is adzuki beans.

    Adzuki beans, also commonly referred to as azuki beans, originate from Asia and are usually cooked and served with rice. They contain a sweeter flavor than most beans, and are commonly used in a macrobiotic diet. You can commonly find these beans at Whole Foods or your local natural foods store.

    1/2 cup cooked aduki beans
    2 tablespoons olive oil
    4 teaspoons soy sauce (make sure you get the gluten free kind)
    2 tablespoons tahini
    1/2 cup diced potato
    1/2 diced onion

    First put in 1 tablespoon olive oil. Heat to medium high, and cook the diced onion until it’s browned and a little caramelized. Next, mash up the aduki beans with a fork in a bowl, then pour them into the onion mixture, adding the other tablespoon olive oil. Mix in the soy sauce and tahini and potato, and cook for like 10 minutes until the entire thing is crispy.

    Don’t forget to serve with your favorite gluten free beer!

    Last night was, unintentionally, vegan and gluten free Italian night! After finding a delicious recipe for Cheese Crisps, using vegan and gluten free, Daiya Cheese on the Zander’s Vegan Mama blog, I felt inspired to add it to my already-planned vegan and risotto-stuffed portobello caps with vegan parmesan cheese. The risotto recipe comes courtesy of Jolinda Hackett from About.com and is absolutely delicious. The whole thing came together beautifully, so I am going to share the recipes for the whole meal!

    Risotto-Stuffed Portobello Caps

    Adapted from About.com

    • 2-4 portobello caps
    • 6 cups of vegetable broth or water
    • 1 onion, minced
    • 3 cloves garlic, minced
    • 5 tbsp olive oil
    • 3 tbsp balsamic vinegar
    • 1 cup arborio rice (risotto rice)
    • salt and pepper to taste
    • 1/2 cup sun-dried tomaotes in oil, drained and sliced
    • 1/4 cup fresh chopped basil
    • 2 tsp fresh chopped parsley

    Instructions:

    Preheat oven to 350 degrees.

    Rub portobello caps with olive oil, balsamic vinegar and add salt and pepper. Set aside.

    Sautee the onion and garlic in olive oil for 3 to 5 minutes or until soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown.

    Add 1 cup of water or vegetable broth and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, along with the tomatoes, basil and parsley.

    As the moisture gets absorbed, continue to add broth or water one cup at a time, stirring frequently, until the rice is cooked.

    Daiya Cheese Crisps

    adapted from Zander’s Vegan Mama

    Ingredients:

    • Daiya Mozzarella Shreds

    Place Daiya vegan cheese by the pinchful on an ungreased baking sheet. Space them about a half inch apart, as they may spread slightly. Set the tray aside.

    Vegan Parmesan Cheese

    • 1/2 cup brazil nuts
    • 1/2 teaspoon chopped garlic
    • Sea salt to taste

    Put all ingredients in food processor and blend.

    To cook and assemble:

    Scoop risotto into marinated portobello caps, place on baking sheet.

    Place both mushrooms and Daiya cheese crisps in oven.

    Bake mushrooms for 5-10 minutes, until mushrooms are soft.

    Bake mozzarella crisps for 15-20 minutes, until outer edges are crispy. Scoop crisps off of baking sheet with a spatula and on top of the risotto. Top with vegan parmesan cheese.

    Today’s recipe inspiration comes from one of my favorite vegan chefs, the Vegan Zombie. If you are not familiar with the Vegan Zombie, you must check out his website and become a fan of his page on Facebook! He has some fantastic recipes, and serves them up with a heavy dose of entertainment, and a dash of zombie battle preparedness.

    He introduced a great recipe for vegan cheeze stix, using Daiya vegan cheese. I instantly tried it, but modified a bit to be gluten free.

    Vegan and Gluten Free Cheese Stix

    modified from the Vegan Zombie

    • 1 bag of Daiya mozzarella-style vegan cheese
    • 2 cups of gluten free bread crumbs (If you don’t have easy access to them, or don’t like using them, you can also use gluten free rice or corn Chex cereal, ground up in the food processor)
    • 2 tablespoons of garlic powder
    • 2 table spoons of oregano
    • 1-2 cups of gluten free flour
    • 2 cups of your preferred milk-alternative; unsweetened
    • Canola oil

    Start by melting Daiya cheese and 2 tablespoons of your favorite milk alternative in a double-boiler. I like to use unflavored almond milk, but the Vegan Zombie uses soy. When it is nearly melted, add 1-2 teaspoos of garlic and oregano to the cheese mixture for added flavor. When it starts to form into one ball, pour it into a loaf pan and spread it as evenly as possible. Let it cool for 10 minutes, and then put in the refrigerator for about an hour.

    While the cheese is in the fridge, place breadcrumbs (or cereal mix) in a bowl and add the garlic powder and oregano, stirring until thoroughly mixed. Set aside. Place remaining milk-alternative and gluten free flour in separate bowls.

    After it has firmed in the fridge, take it out and gently separate the sides of the cheese brick from the loaf pan with a spatula. You want to remove the cheese brick from the pan in one piece. Once the cheese brick is out of the pan and on a clean surface, cut it cross-wise into cheese stick-sized pieces.

    Now time to bread them! Dunk a stick in the milk-alternative, then dunk it in the gluten free flour and cover it in flour, then dunk it back in the milk-alternative, then in the bread crumbs. Make sure to cover with bread crumbs. This is going to be messy!

    Heat about an inch of Canola oil in a saucepan until it is hot enough that it sizzles when you drop a few bread crumbs in there. Once it is at that point, place a few of the cheese stix in the oil with a spatula or slotted spoon. The Vegan Zombie recommends frying no more than 3 stix at a time. Fry until the stix turn a golden-brown color, no more than a few minutes. Remove with a pair of tongs and set on a plate covered with a paper towel. Let cool, and then serve with marinara sauce, or vegan ranch dressing.

    Here is the recipe video, straight from the Vegan Zombie.

    With so many desserts featured lately, coming across a delicious Thai soup is a welcome change. Featuring lightly sweet coconut milk, offset by savory garlic, this soup not only offers an exotic Thai flavor, it packs a protein punch with the addition of quinoa. The recipe does call for teriyaki and tamari sauce, so be sure that you use the gluten free version of these. Many grocery stores carry the gluten free versions of both, since more and more grocers are realizing the emerging needs to offer gluten free options.

    This recipe comes to you courtesy of the “Spunky Coconut Cookbook,” written by our dear friend, Kelly Brozyna, and which features casein-free, gluten-free and sugar-free recipes. This is not a vegan cookbook, so while there are a lot of recipes that are vegan, there are some that contain eggs and meat. Many of these recipes would do just fine if you substitute tofu or your favorite meat replacement, and an egg replacement such as Ener-G. You can order the The Spunky Coconut Cookbook through Amazon, as well as visit her blog for new recipes.

    Zucchini Thai Soup

    Ingredients:

    Add to pre-heated soup pot:

    • 1 chopped zucchini
    • 1 chopped celery stalk
    • 1/2 onion, diced

    Saute over medium heat for approximately 5 minutes:

    • 1 cup cooked quinoa
    • 1/2 cup vegetable broth
    • 1 can coconut milk
    • 1 clove of garlic, minced
    • 2 tsp gluten-free teriyaki sauce
    • 2 tsp gluten-free tamari sauce

    Bring to boil, reduce heat and simmer for 5 minutes.

    We got this vegan and gluten free ranch dressing recipe from The Wiseass Wife and it is fantastic! The only store-bought preparation in the recipe is Vegenaise, which is gluten free. The rest of the ingredients are all plant-based, yet you will be shocked at how delicious and creamy this dressing tastes.

    Full of fresh dill, garlic and parsley, the fresh taste of this dressing is unparalleled by any store-bought brand. Because this is made with fresh ingredients, be sure to eat it within a few weeks for optimum freshness.

    The Best Vegan Ranch Dressing Recipe

    • 1 Cup of Raw Cashews, soaked 2-4 hours
    • 1/2 Cup Vegenaise
    • 1 Clove Crushed Garlic
    • 2 Tablespoons Fresh Dill
    • 2 Tablespoons Fresh Parsley
    • Pinch of Paprika
    • Filtered or Distilled Water
    • Sea Salt and Pepper to taste

    Preparation

    Put raw cashews in bowl and cover with water, soak 2-4 hours, then rinse thoroughly.

    Put soaked cashews in food processor or blender and add filtered or distilled water a little at a time. It is going to start by making a thick paste, and then thin out as you add more water. This is going to be part of the base of consistency, so if you like a thicker dressing, add less water, if you like thinner, add more. Once the cashew mixture is a perfect, cream consistency, pour it into a mixing bowl and mix in the Vegenaise. Once that is nicely blended and to a consistency that you love, add the garlic, dill, parsley, paprika, salt and pepper. These are all done entirely to your preferences. Taste as you go along, it is delicious!

    Even if you are not a huge fan of potato salad, this is not the average, run-of-the-mill stuff. Not only is it fairly low calorie, but it is a yummy blend of vinegar, Dijon mustard and garlic. The peas and red onion impart a lovely color and flavor. Perfect for the coming warm spring and summer months.

    First, a few notes about the ingredients! Remember that not all sugar is vegan, as some is processed with animal bones, so be sure to get vegan sugar. Also, many mustards are not gluten free, so be sure that you get gluten free Dijon mustard.

    Pucker-up Potato Salad

    Ingredients:

    6 red potatoes

    1 bag of frozen peas

    1 red onion, sliced

    1/2 cup of red wine vinegar

    1/4 cup balsamic vinegar

    3 tablespoons Dijon mustard

    1/2 cup vegetable oil

    1 teaspoon sugar

    2 teaspoons garlic powder

    Fresh dill to taste (optional)

    salt and pepper to taste

    Directions:

    Cube potatoes and boil until tender. Cook peas according to directions on package. Run both under cold water and put in same bowl. Slice red onion and add to the potatoes and peas. In a separate bowl, mix the remaining ingredients, and then slowly add to the potatoes and peas, mixing with a spoon. Test it and make sure it is salt and peppered to your liking; if not, add more. Refrigerate until you are ready to serve!

    Yields 6-8 servings.

    Raw for Dessert is a delicious gathering of some of the most decadent vegan and gluten free desserts you can  imagine. Sticking with the idea that raw food is healthier, book author Jennifer Cornbleet has assembled an array of  vegan and gluten free treats that will not only make your mouth water, they will prove to be much healthier than traditional fare.

    The idea of raw food has been around for quite some time, but has gained popularity with the raw food movement which has kickstarted in the last few years. Usually vegan-based, raw food diets consist of unprocessed, raw plant foods that have not been heated above 104 °F. Many raw foodists believe that if the food is cooked at higher temperatures, they will lose their nutritional value to the heat and won’t be as beneficial.

    Cornbleet’s book is formatted to be as user-friendly as possible and will help raw food novices to find their footing. She starts with a guide to the essentials needed for preparing raw desserts. She gives an in-depth guide to ingredients you should have handy, as well as equipment, serving ware, and even delves into techniques and knife skills.

    The dessert chapters are broken down as follows:

    1. Fruit desserts — including apple compote with golden raisins and pistachios, summer fruit trifle, caramel apple stacks, apple-pear crumble, and banana-crumble.
    2. Sorbets, ice creams and sundaes — including bitter chocolate sorbet, concord grape sorbet, grapefruit granita, brazil nut-vanilla ice cream, chocolate ice cream, knockout brownie sundae and turtle sundae.
    3. Cakes, cookies and bars — including chocolate cupcakes, chocolate cake with fudge frosting, chocolate lava cake, ginger spice cookies and one-bowl brownies.
    4. Pies and tarts — including lemon tart, coconut cream pie with chocolate cookie crust, chocolate cream pie, cherry custard tart with sliced almonds and pumpkin pie.
    5. Creamy desserts — including vanilla bean creme brulee, chocolate pots de creme, milk chocolate pudding and key lime pots de creme
    6. Candy – dark chocolate truffles, carob-cashew freezer fudge, chocolate candy cups, greek dates and chocolate-stuffed dates.

    The desserts in this book sound nothing short of delectable, and she makes sure that each ingredient and technique are explicitly explained so as to not overwhelm those who are new to raw food preparation. The only thing I’d count as a mark against her is including not one, but three recipes for ambrosia; a dish I think most of us can agree should remain in the 1960s. For more information and purchase options for the Raw for Dessert book, you can check out Raw for Dessert here on Amazon

    This delicious gluten free and vegan recipe tastes just like those delicious cheese crackers that are neither vegan, or gluten free. Try preparing a big batch ahead of time to have with you during the week!


    For the broth:

    1 medium red onion, chopped
    4 garlic cloves, halved
    Green of 1 large leek, chopped
    Salt to taste
    1/4 teaspoon freshly ground pepper
    2 quarts water

    For the soup:
    1 tablespoon extra virgin olive oil
    1 medium onion, chopped
    2 garlic cloves, peeled and halved
    2 medium-size russet potatoes, peeled and diced
    2 red bell peppers, diced
    Salt, preferably kosher salt, to taste
    1/2 cup nutritional yeast
    1 1/2 quarts of broth prepared prior
    1 lemon
    Freshly ground pepper

    1. For the broth. Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.

    2. For the soup. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the garlic and saute until it has softened. Add the red peppers, stir together for a few minutes, then add the potatoes, broth, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.

    3. Puree everything in the blender. Slowly add the nutritional yeast to taste. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.

    Serve and enjoy!

    Yield: Serves six

    This recipe comes to you from Alicia C. Simpson’s fantastic cookbook,
    Quick & Easy Vegan Celebrations: 150 Great-Tasting Recipes Plus Festive Menus for Vegantastic Holidays and Get-Togethers All Through the Year. While this is not specifically a vegan and gluten free cookbook, it is specifically vegan with many gluten free recipes! Perhaps one of the best things about this cookbook is that it is broken down by celebration, such as the Superbowl, Easter, Christmas, etc. Within each celebration section is an entire meal plan for you, full of delicious recipes! Alicia’s writing style is entertaining and informative. This book is a must-have in the kitchen of any vegan, gluten free cook!

    Red Potato Cakes with Tomato and Wilted Spinach

    • 1 pound new red potatoes, scrubbed and chopped
    • 1 small zucchini, diced
    • 1 small yellow squash, diced
    • 3 tablespoons plain soy or rice milk
    • 1/2 teaspoon fine sea salt
    • 6 tablespoons extra-virgin olive oil
    • 6 cups fresh baby spinach
    • 1 large tomato, sliced 1/4 inch thick

    Put the potatoes in a large saucepan and cover with water. Bring to a boil and cook for 10 minutes or until tender. Drain and transfer to a large bowl. Lightly mash the potatoes, leaving some large chunks. Add the zucchini, squash, milk and salt to the potatoes and stir to combine. Form the potato mixture into 6 balls, using about 1/2 cup of the mixture for each, then lightly flatten to form cakes.

    Heat 4 tablespoons of the oil in a large griddle or skillet over medium heat. Add the potato cakes and fry on both sides until lightly browned, 3 to 4 minutes on each side.

    Warm the remaining 2 tablespoons of oil in a separate large saucepan. Add the spinach and saute until it has wilted down. Remove from the heat.

    You can either serve the tomato slices raw or roast them under the broiler for 2 to 3 minutes.

    To assemble, lay out the tomatoes on serving plates. Top with the potato cakes, and then with the wilted spinach.

    Just because you are vegan and gluten free does not mean you shouldn’t enjoy a delicious bowl of Fettuccine Alfredo! This is a raw dish, which means that in addition to being vegan and gluten free, the ingredients are all good for you! We snagged this delicious dish from But I Hate Tofu‘s recipe blog, and can honestly say that this was an amazing dinner! The garlic and creaminess of the Alfredo sauce will leave you wanting more. And to top it off, it comes with a recipe for raw, vegan parmesan “cheese”. This is a must make!

    Raw Fettuccine Alfredo

    Alfredo
 
Fettuccine

    • 2-3 zucchini
    • Olive oil
    • 1-2 crushed garlic cloves or powder
    • Himalayan salt to taste
    • Pepper to taste

    Approximately 1 hour prior to eating, slice the zucchini into thin “noodles”. Pour olive oil, garlic, sea salt and pepper over the noodles and massage the mixture into the noodles, making sure that all noodles get covered. Set aside.

    Alfredo Sauce

    • 1 cup of raw cashews
    • 3 tbsp nutritional yeast
    • 3 tbsp lemon juice
    • 1 1/2 tbsp white miso (fermented bean paste, not the kind with fish)
    • 1 tsp himalayan salt
    • 1/4 tsp pepper, white or black
    • 2 tbsp truffle oil
    • 1/4 cup olive oil
    • 2 cloves of garlic

    Blend all ingredients together in blender and set aside
 .

    Raw Parmesan Cheese

    • 2 ½ cups of brazil nuts
    • 1 teaspoon minced garlic
    • 1 teaspoon sea salt or himalayan rock salt (add more if you like a saltier cheese)

    Throw it all in your food processor, or small batches in your blender. Store in airtight container in fridge.

    To assemble the entire dish:
 
Drain your noodles thoroughly, as the salt mixture will have brought out the water in the zucchini. Pour some Alfredo sauce on top and sprinkle the parmesan cheese over it!

    With Valentines Day tomorrow, it is the perfect time to blend cherry and chocolate! With this recipe from the awesome cookbook, The Gluten-Free Almond Flour Cookbook, you are sure to bring a smile to the faces of all who try it!

    Double Chocolate Cherry Cookies

    Makes 24 Cookies

    • 2 3/4 cups blanched almond flour
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon baking soda
    • 1/4 cup unsweetened cocoa powder
    • 1/2 cup grapeseed oil
    • 3/4 cup agave nectar
    • 1 tablespoon vanilla extract
    • 1 cup coarsely chopped dark chocolate (73% cacao)
    • 1 cup dried-fruit-juice-sweetened cherries

    Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

    In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. in a medium bowl, whisk teogether the grapeseed oil, agave nectar, and vanilla extract. Fold the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and cherries. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.

    Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack – be careful not to overcook. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.

    Looking for a delicious vegan, gluten-free Valentines Day dessert? Well look no further! We found this gorgeous dark chocolate almond tart with pastry crust from Nourishing Meals that is both vegan and gluten-free. And sure to satisfy the chocolate-lover or sweet-tooth in your household!

    Vegan Gluten-Free Dark Chocolate Almond Tart with Pastry Crust

    • ½ cup superfine brown rice flour
      ½ cup superfine sweet rice flour
      ½ cup millet flour
      ½ cup potato starch
      ¼ cup organic cane sugar, maple sugar, or coconut sugar
      ½ teaspoon sea salt
      ½ teaspoon baking soda
      ½ teaspoon xanthan gum (optional)
      ¾ cup organic palm shortening
      ½ cup non-dairy milk (unsweetened hemp milk)
      1 tablespoon apple cider vinegar

    Place the flours, potato starch, sugar, salt, baking soda, and xanthan gum into a bowl and whisk together well. Cut in the shortening with your fingers or a pastry cutter until some fine, and some pea-sized crumbs are formed.

    Mix together the milk and vinegar and then add them to the flour mixture. Quickly mix in using a fork or spoon. If needed, add more hemp milk, a teaspoon at a time, just until the dough holds together. Form dough into a ball and chill for about 20 minutes. Do NOT overwork the dough.

    Roll the dough in between two pieces of waxed paper into about a 12 to 13-inch circle. Peel off the top layer of waxed paper and gently lift up the dough and flip onto the tart pan. Peel off the second layer of waxed paper and gently ease the dough into the pan, pressing it into the edges.

    Trim off any remaining dough around the top edges. Prick a few times with a fork. Bake for 30 minutes on a baking sheet. Cool completely before adding your filling. Roll out extra dough and sprinkle with cinnamon, bake until slightly crisp around the edges for a treat!

    If you give this delicious Valentines Day Vegan, Gluten-Free Dessert recipe a try, let us know what you think!

    This is my own recipe from over at my thewiseasswife.com site, for vegan heavy cream. This can be used in a 1:1 ration in a recipe that calls for heavy cream. Since it contains just water and raw cashews, it is naturally vegan and gluten free, and much better for you than regular heavy cream!

    Cashew “Cream” Recipe:

    1 cup of raw cashews

    2 – 4 cups of distilled or filtered water

    Start by soaking the cashews for an hour or two in water, enough to cover them completely. Then toss the cashews in a blender and keep adding water until it hits your desired creamy consistency. Use it in a 1:1 ratio in any recipe that you would regular cream. The rest can be frozen for a few months.

    Enjoy!

    A recent post from Healthy Bitch Daily had us drooling! It contained a recipe provided by www.fitsugar.com, from Erin McKenna’s BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles, for vegan, gluten free, Thin Mints. As in the Girl Scouts classic cookie. Yum!

    So we give a big thanks to Healthy Bitch Daily, Fit Sugar and Baby Cakes for this delicious little recipe!

    Ingredients

    1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
    1 cup vegan sugar
    1/2 cup unsweetened cocoa powder
    1/4 cup arrowroot
    1 1/2 teaspoons xanthan gum
    1 teaspoon baking soda
    1 teaspoon salt
    1/4 cup melted refined coconut oil or canola oil
    1/3 cup unsweetened applesauce
    2 tablespoons vanilla extract
    1 cup vegan gluten-free chocolate chips
    3 tablespoons mint extract

    Directions

    1. Preheat the oven to 325° F. Line two rimmed baking sheets with parchment paper and set aside.
    2. In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough forms.
    3. Drop the dough by the teaspoon full onto the prepared baking sheets about 1 1/2 inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for 15 minutes.
    4. Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place on medium heat. Stir until the chips are just melted. Do not overcook. Remove from heat. Dunk the top of each cookie into the melted chocolate and place in a single later on a platter. Refrigerate the cookies for 30 minutes, or until the chocolate sets.

    Makes 30 cookies (one cookie is a serving).

    Sometimes you just don’t have the time (or the energy) to make something from scratch. And sometimes you just want pizza – but gluten-free, vegan pizza. Now, we’re lucky that here in Boulder, Colorado, there are quite a few pizza places that offer both gluten-free and vegan pizza. But what if you’re not in Boulder or somewhere else that has these options? Or what if you are in Boulder, but you just want to eat at home – food from home? Here is our perfect, 15-minute solution for a scrumptious, gluten-free, vegan pizza at home.

    First, we’re going to cop to it right up front – this starts with a pre-made frozen gluten-free vegan pizza from the store. We happen to like Amy’s frozen pizzas – the gluten-free one has a rice flour crust – because they use organic ingredients whenever possible, and they are yummy. But you could also use the Tofurky brand of gluten-free pizza with Daiya cheese, or any other favorite vegan, gluten-free pizza.

    So, here you go:

    Incredibly Easy Scrumptious Vegan Gluten-Free Pizza

    1 frozen vegan, gluten-free pizza
    1 can organic diced tomatos, well drained
    1 teaspoon chopped garlic (we keep a jar of organic pre-chopped garlic in the fridge – see how easy this is?)
    1/2 teaspoon oregano

    Preheat your oven according to the pizza directions, and get your pizza ready to go into the oven.

    Mix the other three ingredients well – make sure the tomatos are well drained or they will weep all over your pizza and make it soggy! – and spread them on the pizza, leaving an inch margin around the edge.

    Cook according to the pizza directions.

    Enjoy! This takes any frozen pizza, and brings it to a whole new level, and so easily!

    These gluten-free vegan pumpkin carrot muffins are crazy-good! The love children of pumpkin bread and carrot cake, you won’t be able to eat just one, and neither will anybody else whom you let taste them! They are pretty moist in the middle; to make them more cake-like, bake them a bit longer, in a slightly slower oven.

    Links in the ingredients list are to the product on Amazon, in case it’s not readily available in your area.

    Gluten-Free Vegan Pumpkin Carrot Muffins
    – makes 12 to 18 muffins, depending on size

    Wet ingredients:

    1 cup organic pumpkin
    1/2 cup organic soy milk
    1/2 cup organic vegetable oil
    2 Tablespoons organic molasses

    Dry ingredients:

    1 3/4 cups gluten-free all-purpose flour
    1 1/4 cup vegan sugar
    1 Tablespoon baking powder
    1/4 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon powdered ginger
    1/4 teaspoon ground allspice
    1/8 teaspoon ground cloves

    Other ingredients:

    1/2 cup shredded carrot
    1/2 cup organic walnut pieces

    Preheat oven to 400 degrees, and grease your muffin tins.

    Combine the wet ingredients (pumpkin, soy milk, oil, and molasses) until well mixed. Sift (or at least mix) together dry ingredients, and then mix them into the wet ingredients. Add shredded carrots and walnuts.

    Bake at 400 for about 20 minutes, or until done. If you prefer them less moist in the center, bake at 375 for 25 minutes.

    These are so yummy that they may be gone before they are even cooled!

    Here are the ingredients available on Amazon:

               

    Check it out…one of the easiest ways to cook acorn squash, or butternut squash, or pumpkin, is in your crockpot (also known as a slow cooker). It’s so ridiculously simple that you’ll want to do it often!

    Just take an organic acorn squash, butternut squash, or pumpkin. Be sure to get one that will fit whole in your crockpot. Wipe it off with a dry cloth, and then set it in your slow cooker, put the top on, and set the crockpot on ‘low’.

    That’s it! Cook an acorn squash or pumpkin on the ‘low’ setting for 8 hours, a butternut squash for 6 hours.

    Remove from the crockpot (use oven mitts, or two large spoons, because it will be hot!) and place on a cutting board. For acorn and butternut squash, cut in half lengthwise, for a pumpkin cut off the top. Scoop the seeds out, and then season the squash with a little vegan margarine, and either salt and pepper, or nutmeg, or whatever else you like, and eat!

    So easy, so good, and so good for you!

    We are enjoying a pan of these vegan rice krispy treats as I type this – these are so good! Who doesn’t love Rice Krispies treats? But the original Rice Krispie bars are neither vegetarian (let alone vegan), nor organic (nor very good for you). This version is all of those things! And very easy to make, too! To make them be not cocoa, but plain, just substitute the plain crispy rice cereal of your choice.

    Links in the ingredients list are to the product on Amazon, in case it’s not readily available in your area.

    Vegan Cocoa Rice Crispy Treats

    1 cup Lundberg Organic Brown Rice Syrup
    3/4 cup Organic vegan sugar
    1 Tablespoon vegan margarine
    1 teaspoon Organic vanilla extract
    1 11.5 ounce box Envirokidz Organic Koala Crisp Cereal

    (If you’re wondering what would make sugar be not vegetarian or vegan, read here.)

    Use a pot either big enough to contain all of the ingredients (including the cereal), or have the cereal ready in a big bowl.

    Grease a 9×13 baking pan and set aside.

    Heat rice syrup over medium heat and stir in sugar. As syrup starts to bubble (keep it at a low boil, don’t let it come to a big boil) stir in the margarine and vanilla. Let boil at a low boil for 3 minutes, stirring occasionally.

    Remove the syrup from the heat, and dump the cereal into the pot, or pour the syrup over the cereal, in a big bowl.

    Mix quickly, but thoroughly, and press the mixture into the greased 9×13 pan. Let cool for about an hour (if you can!), and cut into squares, and enjoy!

    Here are the ingredients available on Amazon:

          <-- This price is for 3 boxes

    This recipe for crockpot vegan, gluten-free creamy potato carrot soup is so easy, and so tasty, that you will make it often. Perfect for those fall and winter evenings – but also great for warmer days when the slow cooker can keep your kitchen cool! And it works with any size crockpot!

    Gluten Free Vegan Creamy Potato Carrot Soup

    Organic Fingerling Potatoes
    Organic Baby Carrots
    Vegetable broth
    Dill
    Salt

    Get out your crockpot, and put one layer of fingerling potatoes in the bottom. Now put a layer of baby carrots on top. We find that a single layer of each is plenty, but you can repeat the layer process if you like.

    Now put in enough broth to cover the vegetables completely, plus one-half inch more, and a pinch or two of salt.

    Cook 6 to 8 hours until tender. During the last hour of cooking add 1/2 to 1 teaspoon dill.

    If you have an immersion blender, immerse it in the soup and blend just until the broth takes on a cream consistency, but there are still plenty of chunks of potato and carrot. If you don’t have an immersion blender, then take out about a cup of soup (including lots of potatoes and carrots) and blend in a blender until smooth, and stir back into the soup.

    Enjoy!

    This gluten-free vegan chicken noodle soup recipe makes a vegan chicken noodle soup that is so authentic, it will instantly become part of your comfort food repertoire, and anyone to whom you serve this vegan – and so obviously vegetarian – chicken noodle soup, will not believe that Chicken Little didn’t steep in it.

    Here you go – this recipe doubles or triples easily:

    Gluten-Free Vegan Chicken Noodle Soup

    1 Tablespoon olive oil
    1/2 cup chopped onion
    1 potato, diced
    1 carrot, chopped
    1 stalk of celery, chopped
    2 cloves of garlic, chopped
    1 quart vegetable stock (we love Imagine brand organic “No-Chicken” broth)
    1 1/2 teaspoon thyme
    1 bay leaf
    gluten-free noodles, or gluten-free fettucine broken into pieces
    salt and pepper to taste

    Heat oil over medium heat, and cook onions over medium heat until translucent. Add carrot and celery and cook for about five more minutes. Add rest of ingredients except noodles, bring to boil, and simmer for about a half hour. Return to a boil, add the noodles, and cook following the directions on the noodle package. Remove from heat and serve. Yum!

    If, by the way, you are gluten-free and vegetarian, but not vegan, you can add Quorn brand Chik’n Tenders to your soup. But use only the Chik’n Tenders, as many, if not most, of the other Quorn products contain wheat (but the Chik’n Tenders don’t). Quorn products also contain egg white, which is why they are not vegan (but they are vegetarian).

    You can also experiment with adding other things to the soup, or using rice instead of noodles to make gluten-free vegan chicken and rice soup. Here we threw in some mixed peas, carrots and corn that we happened to have in the freezer. It was very tasty, but I recommend that you try the original recipe first, before you riff on it.

    gluten-free-vegan-chicken-noodle-sopu

    A few weeks ago I got the idea that it would be fun to make sweet potato salad, instead of regular potato salad. Sweet potatoes, as you may know, are extremely good for you, as well as being really yummy.

    So I devised this recipe, and it’s as different and yummy as I’d imagined! It’s a perfect dish to bring to a picnic or potluck, or to serve as a side-dish at home!

    Sweet Potato Salad

    2 cups cubed, cooked sweet potatoes
       (or you can use one 10oz package Stahlbush frozen organic sweet potatoes)
    1 Tablespoon Vegenaise
    1 teaspoon apple cider vinegar
    1 teaspoon honey mustard (we use stone ground style)
    1/4 teaspoon poppy seeds

    Place sweet potatoes in a medium-sized bowl.

    Blend everything except the sweet potatoes in a small bowl, and then fold into the sweet potatoes.

    Done!

    Mmm…doughnuts! Whoever imagined that doughnuts could be gluten-free, vegan (and baked, not fried!) and still be this good?! Not to mention so easy and fun to make!

    This recipe, from BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles has ingredients that you may not already have in your pantry, but once you assemble them it’s very easy to make – and you can find them all at your local Whole Foods or other natural foods store. Or you can buy them online at the links I’ve provided below.

    Here’s the recipe:

    Gluten-Free Vegan Doughnuts
      based on the recipe in BabyCakes Covers the Classics

    1/3 cup liquified refined coconut oil (just warm it gently to liquify it, or you can also use canola oil)
    1 cup vegan sugar
    3/4 cup rice flour (brown or white)
    1/3 cup garbanzo / fava bean flour blend
    1/2 cup potato starch
    1/4 cup arrowroot
    1 1/2 teaspoons baking powder
    1/2 teaspoon xanthan gum
    1/2 teaspoon salt
    1/8 teaspoon baking soda
    6 tablespoons unsweetened applesauce (this is exactly one of the individual portions that you can buy in the little cups)
    1/4 cup vanilla extract (yes, you read that right – 1/4 cup)
    1/2 cup hot water

    Either plug in your electric doughnut maker, or preheat your oven to 325. Brush the doughnut maker or your doughnut pans with coconut oil or spray with non-stick spray.

    Mix all the dry ingredients together until thoroughly blended. Then add the liquid ingredients and the applesauce, and fold in and stir gently until just mixed (like you would for pancakes).

    If baking in the oven, in a regular-sized doughnut pan, put 2 1/2 tablespoons of batter in each doughnut mold. If using an electric mini-donut baker, fill according to directions.

    Baking in an oven in full-sized pans will take about 15 minutes (you may want to rotate the pan half-way through). If cooking in an electric mini-doughnut maker, follow the manufacturer’s directions (but ours took about 3 minutes).

    When done, remove from pan and toss in cinnamon/sugar mixture, or ice with favourite icing, or just eat plain! Yum!

    You can buy the book with this recipe, and many other amazing gluten-free, vegan recipes for yummies, here:

    And here is the mini doughnut maker:

    And here are the links to buy some of the ingredients (the less common ones) online:

    Organic refined coconut oil

    Organic vegan sugar

    Organic rice flour

    Garbanzo and fava flour blend

    Organic potato starch

    Arrowroot

    Xanthan gum

    We absolutely adore this at our house! It tastes just like the Cream of Mushroom soup you remember as a child – only better! And way better for you!

    And it’s so easy to make! Here’s the recipe:

    Gluten-Free Vegan Cream of Mushroom Soup

    2 cups raw cashew pieces
    3 10oz bags frozen organic mushrooms (whatever kind you can find – we like both shiitake, and mixed)
    1 Tablespoon onion powder
    7 cups water
    Salt to taste

    vegan cream of mushroom soup

    Put the cashews, the onion powder, and half the water in a blender, and blend on high for 3 minutes, or until creamy.

    Pour cashew mixture into a large soup or other pot (I use our 6 qt enamel-coated dutch oven!), and stir in the rest of the water, and the mushrooms (you don’t even have to thaw them, just dump them in frozen!)

    Heat over medium heat, stirring frequently, until mixture comes to a simmer. As soon as it starts simmering, remove from heat, salt to taste, and enjoy!

    This recipe makes a good amount of soup, but trust me, it will get eaten up pretty quickly – it’s so good!

    Note: This soup serves as the foundation for our gluten-free, vegan tuna noodle casserole, which we’ll post soon!