Category Archives: almond

Enjoy the Winter Season With Chewy Vegan, Gluten-Free Gingerbread Cookies

Most of the gingerbread we ate during the holidays tended to be kind of dry and stale. This is a shame, because gingerbread cookies, cooked properly, are simply awesome.

We recently discovered a recipe for a chewy variety. They’re crisp on the outside, but melt-in-your-mouth soft on the inside. We added vegan chocolate chips for an additional flavor sensation. You can bake these cookies without chocolate chips if you desire. They taste great either way.

INGREDIENTS

1 tablespoon flax seeds, soaked in 3 tablespoons water
2 cups almond flour
1/2 cup gluten-free pastry flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon sea salt (not the iodized variety)
1 teaspoon baking soda
1/2 cup softened coconut oil
1/2 cup coconut sugar
1/4 cup molasses
1 teaspoon vanilla extract
1 tablespoon freshly grated ginger
1/4 cup turbinado sugar (for rolling)
3/4 cup unsweetened dark chocolate chips (optional — check label and make sure there is no dairy)

INSTRUCTIONS

Stir flax seeds and water together in a small bowl and let the mixture sit for about 15 minutes until the seeds swell and most of the liquid is absorbed. Meanwhile, mix the two flours, spices, baking soda and salt together in a medium-sized bowl.

In a separate, larger bowl, stir together the molasses, coconut sugar, flax mixture, vanilla extract, grated ginger, and chocolate chips. Ladle the wet mixture into the bowl with the dry ingredients, a little bit at a time. Your batter should be moist but not runny.

Place the bowl into the refrigerator and chill for about half an hour. Remove from refrigerator. One at a time, using a large spoon, scoop out dough pieces from the bowl’s interior. They should be about 1 1/2 teaspoons in diameter. Form each one into a loose ball. Sprinkle a layer of turbinado sugar on cutting board. Roll the dough balls around in the sugar until each one is thoroughly coated. Position them a couple of inches apart on a cookie sheet, greased with coconut oil or vegan butter (such as Earth Balance).

Place cookie sheet in the refrigerator for about 20 minutes. The chilled dough will create a nice, crackly texture across the top of your cookies after you pop them into the oven. Bake at 350 degrees for about 10-15 minutes. Your cookies won’t get much bigger, so they won’t take long. Be careful not to burn them!

Makes about two dozen. Try to eat dinner before you dig into these cookies, so you won’t eat so many. They keep well, securely covered, for 4-5 days, but will be gone way before then. Enjoy!

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Gluten-Free, Apple Cupcakes Taste Divine With Vegan Cream Cheese Frosting

You’re going to flip your lid when you bite into one of these moist, tasty apple cupcakes. They contain both applesauce and grated apples, so they’re ultra-dense and rich. Grocery stores carry a variety of different vegan cream cheese products, but our go-to favorite is Kite Hill. It’s a bit spendy compared to other brands, but worth every penny. These muffins are perfect for the holidays, since they contain cinnamon, nutmeg, and ginger. Heavenly!

CUPCAKE INGREDIENTS
2 cups gluten-free pastry flour
1/2 cup coconut sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon sea salt
3/4 cup unsweetened almond milk
3/4 cup unsweetened applesauce
1/3 cup avocado oil
1 cup grated apple, lightly packed

FROSTING INGREDIENTS

8 ounces vegan cream cheese (such as Kite Hill)
3/4 cup organic powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon powdered cinnamon
1/4 teaspoon grated ginger (try it fresh for a flavor kick!)
1/3 teaspoon powdered nutmeg

Preheat your oven to 350 degrees. Meanwhile, in a large mixing bowl, combine all the dry ingredients. Stir them together thoroughly and set the bowl aside. Mix the wet ingredients in a separate, smaller bowl. Slowly pour them into the larger bowl with the dry ingredients, stirring until you’ve formed a nice batter. The texture should be smooth but not runny. Add the grated apple and stir for a little while longer.

Pour batter into cupcake tins. You can either place paper liners in the tin, or grease them with vegan butter or extra avocado oil. If you choose the latter option, don’t use too much oil, because these cupcakes will be dense and moist. Place the tin in the oven and bake for approximately 25 minutes, or until a fork inserted in the center comes out clean.

Remove the cupcakes from the oven, and allow them to cool for approximately 15 minutes. Meanwhile, whip up the frosting by combining all ingredients and whisking them until they’re smooth and creamy. Spread the frosting along the top of each cupcake, swirling until the surface is smooth. If you can restrain yourself, allow the frosting to set for a few more minutes before you dig in.

Makes twelve cupcakes. Try to avoid eating them all at once. The cupcakes won’t rise much while baking, so they’ll be small. Yet they pack a wallop, so be careful! Needless to say, the addition of so much sugar means that these cupcakes are not a great diet food. But it’s the holiday season, so who cares? You can make your resolutions next year.

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Vegan, Gluten-Free Chocolate Chip/Hazelnut Cookies Are a Holiday Treat

Thanksgiving is barely behind us, and we’re already thinking about all the cookies we’re going to eat in December. Really, is it even the holiday season without cookies? It’s the time of year when you’re most tempted to stray from a vegan, gluten-free diet, because most of the offered desserts are packed with dairy and wheat. Still, there is no reason why you should miss out on the fun, just because you’re trying hard to be healthy. These cookies aren’t exactly a diet food, but they are vegan, gluten-free, and delicious!

INGREDIENTS

1 2/3 cups raw hazelnuts
1 cup rolled oats
3/4 cup gluten-free baking flour (we swear by Bob’s Red Mill)
1/3 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup coconut sugar
t teaspoon baking soda
1/8 teaspoon sea salt
1/4 teaspoon xanthan gum
1/4 teaspoon ground cinnamon
1/2 cup real maple syrup
3 tablespoons unsweetened non-dairy milk, such as almond or coconut
2 tablespoons coconut oil, warmed to room temperature
2 teaspoons vanilla extract
2/3 cups dark, unsweetened chocolate chips (check label to make sure they don’t contain dairy products)

INSTRUCTIONS

Toast hazelnuts in a dry pan on your stovetop for about five minutes. Push them around a bit to make sure they don’t burn. Remove from burner and set aside to cool. Roll hazelnuts in your hands to remove as much of the skin as possible. It’s okay if some of the skin still remains.

Place the hazelnuts in a blender or food processor and pulse until the nuts become a fine meal. Meanwhile, combine the dry ingredients in a mixing bowl, stirring until they’re blended. Pour the dry ingredients into the blender or food processor and pulse together. Add the wet ingredients and continue blending.

The mixture will be quite thick, so add a bit more plant milk if necessary. When you’re finished blending, transfer the batter into a mixing bowl and add the chocolate chips. Chill the dough in your refrigerator for at least half an hour, grease a cookie sheet with some coconut oil, and preheat your oven to 350 degrees.

Remove the batter from the refrigerator and scoop dough with tablespoon, one mound at a time, onto the cookie sheet. These cookies don’t spread much, so don’t worry if they are close together. You can press down their surfaces with a fork to make a nice, textured effect. Bake for about 10-12 minutes, until the edges are slightly browned. Your kitchen will smell divine.

Makes about two dozen cookies. You can invite the whole gang over for a holiday treat, and they won’t have any trouble devouring every bite! Cookies keep well, covered, for 2-3 days, but are unlikely to last that long. Enjoy your holiday, no matter what you celebrate!

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Celebrate Cooler Temperatures With Vegan, Gluten-Free Pumpkin Pie

It’s already fall where we live, and our thoughts naturally turn to pumpkin treats. And what is more autumnal than pumpkin pie? Normally, this cool weather delicacy is made with eggs and condensed milk, but our vegan, gluten-free version calls for unsweetened almond milk and cornstarch (or arrowroot powder). The texture is more jiggly than a traditional pumpkin pie, but our version still tastes great and goes down smooth!

CRUST INGREDIENTS

6 tablespoons cold vegan butter or margarine (such as Earth Balance)
1 3/4 cups gluten-free flour (we used Bob’s Red Mill Pastry Flour for a light, flakey crust)
1/4 teaspoon sea salt
6-8 teaspoons cold water

FILLING INGREDIENTS

3 cups pumpkin puree (2 15-ounce cans)
1/4 cup pure maple syrup
1/3 cup turbinado or coconut sugar
1/3 cup unsweetened almond milk
1 tablespoon olive oil
2 1/2 tablespoons cornstarch or arrowroot powder
1 3/4 teaspoon combination of powdered cinnamon, ginger, cloves, and nutmeg (or allspice)
dash of sea salt

INSTRUCTIONS

Pour flour into large mixing bowl, add a pinch of salt, and cut in the butter or margarine. Gradually splash in the water and form your mixture into a pliable ball. Make sure it’s neither too moist or too dry. Cover and place in refrigerator for 1/2 hour.

Meanwhile, combine the filling ingredients in another bowl and stir vigorously until they’re thoroughly combined. For additional smoothness, place the contents into a blender and whip for a couple of extra minutes. The texture should be light and frothy.

Remove dough from refrigerator and allow it to warm on your counter for a few minutes. Roll into a thin disk and press inside lightly greased pie pan. (Use coconut oil, olive oil, or vegan butter/margarine). Pull any excess dough up over the sides of the pan and tamp with the tines of a fork to create a crust. Carefully pour in batter, making sure it is spread evenly. Sprinkle the top with a bit of additional cinnamon and/or nutmeg and place in preheated 350 degree oven.

Bake for 45-60 minutes, until crust is lightly browned and separating slightly from the pan. You’ll know your pie is done by the delicious aroma! Remove pie from oven, set it on your counter, and allow it to cool. Seriously, try not to eat all of it while it’s still hot! Pumpkin pie tastes best at room temperature. Serve as is or with a dollop of vegan whipping cream (or two, or three, or…) Serves 4-6 guests, unless they’re very hungry. Everyone will rave about this delicious autumnal treat. Welcome to fall!

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You Won’t Be Able to Stop Eating This Vegan, Gluten-Free Rhubarb/Pear/Almond Crumble!

It already feels like autumn where we live, and we’re craving warmer, heartier foods. Of course, sweet desserts are delicious any time of the year. We recently modified a traditional rhubarb/pear/almond crumble recipe by substituting Earth Balance for butter, and gluten-free flour for the whole wheat kind. Our results were stellar. You’ll keep going back to the pan for this dessert — again, and again and again. Try your hardest not to devour the entire thing!

FILLING INGREDIENTS

2-3 Bartlett pears, depending on size (red is great, but yellow will do)
2 long stalks fresh rhubarb
1 teaspoon vanilla extract
1/2 cup lightly packed turbinado or coconut sugar
1/2 cup light gluten-free flour (We like Bob’s Red Mill All-Purpose)
fresh grated zest of one lemon
pinch of sea salt

CRUMBLE INGREDIENTS

1/2 cup chopped almonds, toasted
1/2 cup old-fashioned oats
1/4 cup gluten-free flour
1/4 cup lightly packed turbinado sugar
1/4 teaspoon sea salt
1/8 teaspoon ground nutmeg or cloves
1/4 teaspoon cinnamon
1/8 teaspoon almond extract
3 1/2 teaspoons vegan butter or margarine such as Earth Balance

INSTRUCTIONS

Preheat oven to 350 degrees and toast the almonds for 5-10 minutes until slightly browned. Remove from oven and set aside. Cut pears into thin slices and cut rhubarb into small chunks. The rhubarb’s texture may seem much harder than the pear’s, but both will soften nicely while baking and achieve the same consistency. Using a large bowl, mix the pears and rhubarb together with the other filling ingredients. Set on counter to marinate for 10-15 minutes.

Grab another bowl and combine the crumble ingredients, except for the butter or margarine. Cut the butter or margarine into small pieces and stir into the mixture. It’s okay if it comes out a bit lumpy, since the butter/margarine will melt in the oven, anyway! No point in worrying when you’re so close to your goal!

Pour the filling into a square pan and spread evenly. Spread the crumble mixture across the top and sprinkle with additional cinnamon, if desired. A little bit of cinnamon goes a long way! Bake at 350 degrees for approximately 45 minutes. Remove from oven and let it cool, but not too much! Your crumble is best served hot.

Call 3-4 of your best friends and tell them to come over immediately, so the dessert won’t be gone before they arrive. The crumble serves 4-5 people with ease. We love it as is, but you can get fancy with added vegan ice cream and/or whipped cream. With so much sugar, this dessert is not a diet food, but it IS 100% vegan, gluten-free, and scrumptious. Welcome, autumn!

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Peach Cobbler Tastes Great When It’s Vegan and Gluten-Free!

Is it even summer without peach cobbler? We don’t think so! When temperatures are hot and peaches are ripe, what’s an enterprising chef to do? The traditional recipe calls for large amounts of butter and white sugar, but you won’t miss the rich taste when you bite into our more subtle, but equally delicious version. This cobbler is inexpensive and incredibly easy to make. You can either peel the peaches or leave the peels on. We made our recipe with peels because that’s the way we roll. The peels become soft and pliable during the baking process. Also, they’re packed with vitamins, so it seems a shame to just toss them out. You’re going to love this recipe. We guarantee it!

PEACH INGREDIENTS

5 large peaches, cut into thin wedges
1 teaspoon fresh lemon juice
2 tablespoons coconut sugar
1/2 teaspoon cinnamon

DRY INGREDIENTS

1 cup gluten-free flour blend (We used Bob’s Red Mill, excellent!)
1/2 cup coconut sugar
2 tablespoons tapioca starch (also called tapioca flour)
1 tablespoon baking powder
Pinch of sea salt (not the iodized variety)

WET INGREDIENTS

3/4 cup plant-based milk (coconut or almond work best)
1/2 teaspoon vanilla extract

INSTRUCTIONS

Arrange the sliced peaches in a square baking pan. Sprinkle them with the two tablespoons of sugar, cinnamon, and fresh lemon juice. Allow the mixture to marinate for a few moments as you prepare the other ingredients. Mix the dry ingredients together until they’re thoroughly combined. Add vanilla extract and plant-based milk gradually, stirring continuously to make sure no lumps form. Batter should be smooth and creamy.

Pour the batter over the top of the peaches, spreading evenly. Don’t worry if the peaches aren’t completely covered. Bake in pre-heated, 375 degree oven for 35-45 minutes. The batter should form a nice crust that will attain a lovely golden brown color. Remove from oven and set on your counter to cool. But don’t let it cool too much — this dessert is best served hot!

Serves 4-6 people with ease. Your peach cobbler is sure to be a hit. You can serve it as is, or with a scoop (or two, or three) of vegan ice cream such as Coconut Bliss. (Our personal favorite is the coconut flavor. It’s perfect for this dessert). This dish keeps well in the refrigerator for 3-4 days. We have been known to enjoy leftover cobbler for breakfast. Shhhhhhhh — don’t tell anyone! You’re just going to have to try this dessert for yourself, and then you’ll know why we love it so much. Happy summer!

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All-American Apple Pie That Just Happens to be Gluten-Free and Vegan!

Fourth of July is almost here, and for many folks, this day means barbeques and picnics. Quite a few of us have fond memories of chowing down slice after slice of apple pie. Even if you’re following a vegan, gluten-free diet, you don’t have to miss out on this aspect of the celebration! Our version is beyond delicious. The crust’s rich, buttery flavor comes from coconut oil. We made a lattice-style crust, because we like its visual appeal. You’ll be delighted by this scrumptious delicacy!

PIE INGREDIENTS
5-6 apples, sliced, peeled, and cut into chunks (try a variety of different apples for a flavor kick)
1 tablespoon coconut oil
2/3 cup coconut sugar
4 tablespoons plant-based milk (coconut or almond is best)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of sea salt
1 tablespoon tapioca flour

CRUST INGREDIENTS
1/4 cup coconut oil
1 1/4 cup almond meal (also known as almond flour)
1 1/4 cup gluten-free pastry flour (plus more for rolling)
2/3 cups water

INSTRUCTIONS

Place coconut sugar in 1 tablespoon coconut oil and fry on stovetop until slightly bubbly. Do not burn! Add milk, vanilla extract, cinnamon, and apples, and continue heating for about 10 minutes. The apples should be a bit soft, but they don’t need to be cooked through. Add tapioca flour and cook for another 1-2 minutes until mixture thickens. Remove from stovetop and set aside.

Prepare crust by combining flours and coconut oil with water. The dough should be pliable but not sticky. Add more flour if the dough adheres to your fingers. Separate dough in half. Grease a pie pan with coconut oil or Earth Balance. Take the first dough section and press it across the entire bottom of the pan, creating a thin and level surface. Press dough around the edges of the pie pan with your fingers. You can tamp down the edges with a fork.

Pour apples into the pie pan, spreading them evenly. Depending on the size of your other dough half, you can either roll out a circle and place it over the top of the pie, or create a lattice crust with long, narrow dough strips. Either way, your pie will look lovely and taste delicious!

Bake in oven at 350 degrees for approximately 30 minutes. Cool on countertop, but don’t let it get cold. Apple pie tastes best hot and fresh from the oven! Serve as is, or with some vegan ice cream or whipping cream. Serves 4-6, and if you have leftovers, they’ll keep in your refrigerator for several days. Happy Independence Day!

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Start Your Day With These Delectable Vegan, Gluten-Free Morning Glory Muffins

Morning glory muffins have been a favorite of ours for many years. However, when we started pursuing a vegan, gluten-free diet, we discovered that many of our favorite coffee shops had left us out in the cold when it came to these delectable muffins. Almost all of the recipes use butter, eggs and/or milk. This makes them decidedly off-limits. If you love morning glory muffins as much as we do, you may have experienced this depressing scenario, yourself. Have no fear! We’ve discovered a recipe that utilizes your favorite ingredients — raisins, walnuts, apples, etc. However, it substitutes flax seeds for eggs, and coconut oil for butter. The result is a melt-in-your-mouth concoction that will leave you wanting more!

INGREDIENTS

2 tablespoons flax seeds plus 6 tablespoons water
1 3/4 cups gluten-free flour blend (lighter is better)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or cloves
1/2 cup melted coconut oil
1 teaspoon vanilla
1/2 cup plain, unsweetened applesauce
1/4 cup non-dairy milk (almond is great!)
1/2 cup coconut sugar
1 apple, peeled and cut into small chunks
1/2 cup shredded, unsweetened coconut
1/2 cup raisins (use golden variety for a special treat)
3/4 cup shredded carrots
1/2 cup chopped walnuts

INSTRUCTIONS

Mix the flax seeds with water and set aside. In a medium-sized bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg or cloves. Melt coconut oil on stove and combine in a second, larger bowl with flax mixture, coconut oil, vanilla, applesauce, coconut sugar, and non-dairy milk. Slowly add the dry mixture to the wet mixture, stirring until thoroughly combined. Your batter should be moist but not runny. Add carrots, walnuts, raisins, apple chunks, and coconut and make sure they’re evenly distributed throughout the batter.

Grease a 12-muffin pan with additional coconut oil, or use paper liners. Pour the batter into each receptacle. Bake in a pre-heated, 350 degree oven for 20-25 minutes. Your kitchen will smell good enough to eat! The muffins are done when you stick a fork or toothpick in the middle, and it comes out clean.

If you play your cards right, you’ll have twelve muffins that are more or less the same size. They’re great for breakfast, lunch, or as a mid-afternoon snack. Though small, they’re surprisingly hearty and really pack a wallop! You can eat them as is (scrumptious!) or with a dab of vegan butter. If you invite folks over to your house for muffins, they’ll be your friends for life. Enjoy!

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Our Yummy, Vegan and Gluten-Free Pineapple Upside-Down Cake Will Fill You With Summer Nostalgia

Many of us have fond summer memories of sitting outside in the warm sun, digging into generous helpings of pineapple upside-down cake. Of course, the traditional recipe utilizes eggs and milk, but these ingredients aren’t necessary for our delicious version. Our recipe uses fresh pineapple instead of canned. Colorful pomegranate seeds replace the usual Maraschino cherries. We recently baked this dessert for a Memorial Day barbeque, and were delighted by the stellar results. Try it for yourself, and we think you’ll agree.

INGREDIENTS

2 cups fresh pineapple, chopped into small chunks
1/4 cup coconut oil
scant cup plant-based milk (coconut or almond works best)
juice of 1/2 lemon
8 tablespoons maple syrup
1/2 teaspoon vanilla extract
Pinch of sea salt
1 1/4 cups almond meal
1 1/4 cups all purpose, gluten-free flour
2 heaping teaspoons baking powder (make sure it’s aluminum-free)
1/4 teaspoon baking soda
Pomegranate seeds for topping (optional)
Vegan whipping cream (optional)

INSTRUCTIONS

Grease a square baking pan with vegan butter, coconut oil, or other oil of your choosing. Line the bottom of the pan with the pineapple chunks, making sure they are evenly distributed and not too lumpy. Melt the coconut oil, keeping a watchful eye so it won’t burn. Pour oil in a large bowl and add the milk, lemon juice, maple syrup, vanilla, salt, and almond meal. Stir thoroughly, then add flour, baking soda, and baking powder. Mix well until the mixture is moist but not runny. Add additional flour if mixture is too moist, or milk if it’s too stiff. It should have a slightly fluffy texture.

Ladle the batter into the baking pan, making sure it is evenly spread across the pineapple chunks. Bake in oven at 350 degrees for approximately 30 minutes. You can employ the toothpick or fork-in-the-middle method to see whether it’s done. Remove your cake from the oven and set on your counter to cool. Once it’s cooled, you can flip the cake over onto a large plate. If you like, decorate your creation with a pomegranate seed garnish (or fresh, de-pitted cherries, if you prefer). Serve as is, or get fancy with some vegan whipped cream.

Serves 4-6 happy people with ease. This cake keeps well in your refrigerator, securely covered, for several days. We sincerely doubt that it will be around that long. It works well as a dessert, but certain individuals have been known to enjoy it as a breakfast food. We won’t reveal their names. Enjoy your cake, and welcome to summer. At last!

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Celebrate Warm Spring Nights With Grilled Millet/Buffalo Sauce/Ranch Sandwiches!

Usually, when we think of millet, we envision birdseed. However, this crunchy, high-protein grain is delicious as a sandwich spread when it’s combined with spicy buffalo sauce and creamy vegan ranch dressing. The consistency is slightly cheese-like, and the flavor is out of this world! You can make the buffalo sauce as mild or spicy as your heart desires. It takes only about 20 minutes to whip up this dish. A perfect choice if you’re in a hurry! The ingredients are inexpensive, if you’re on a budget, your meal won’t break the bank.

BUFFALO MILLET INGREDIENTS
1/2 cup uncooked millet
1 cup water
1 tablespoon hot sauce (we used Aardvark Sauce, our favorite)
2 teaspoons Sriracha
1/2 teaspoon apple cider vinegar
1 teaspoon vegan butter (we used Earth Balance) or olive oil
pinch or two of sea salt and garlic powder

BUFFALO SAUCE
2 tablespoons hot sauce
1 tablespoon Sriracha
1-2 teaspoons melted vegan butter or olive oil

RANCH SAUCE
1 1/2 cups vegan mayonnaise
1/4 cup non-dairy milk (we used almond, but coconut is great as well)
1 1/2 teaspoon apple cider vinegar
3 cloves crushed garlic
1/2 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon ground pepper

ADDITIONAL SANDWICH INGREDIENTS
Red pepper strips
chopped cilantro

INSTRUCTIONS

Combine millet ingredients in medium-sized saucepan and cook for 15-20 minutes until all water is absorbed. Meanwhile, prepare your sauces in separate bowls. Mix together buffalo sauce ingredients, adjusting spice levels to your taste. Prepare ranch dressing by mixing together all ingredients, adding extra milk if mixture is too thick. You’ll most likely have some left over after you’ve made your sandwiches, so it will double as an excellent salad dressing.

Take a piece of gluten-free bread and sprinkle with chopped cilantro. Pack cooked millet mixture on top, and then sprinkle with a liberal helping of buffalo sauce. Layer on red pepper slices, and cover with a generous amount of ranch dressing. Press another piece of bread on top to make a sandwich.

Fry sandwich in olive oil on stovetop on medium heat setting until golden brown on both sides. Remove from burner and serve hot. Cut sandwich in half if it’s too messy to grasp. You’ll love the creamy texture and surprising heartiness of this delicious meal.

Serves 2-3 hungry people. This dish pairs well with a small salad (use some more of that ranch dressing!) and, of course, gluten-free, vegan beer or wine. You’ll be surprised and delighted to discover how much you like eating millet. Bon appetit!

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