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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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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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Red Beans and Cauliflower “Rice”– Vegan, Gluten-Free, and So Easy to Make!

Sometimes, you want to whip up a delicious, filling vegan meal without a lot of fuss and expense. Maybe you have less than an hour to prepare a dish that your whole family — or table of friends — will love. Never fear! This stellar red bean-based dish utilizes cauliflower “rice.” In other words, the finely shredded cauliflower looks like rice, and its texture is quite similar. You and your guests will be amazed! The whole process is much easier than you might think. Here’s how:

INGREDIENTS

2 tablespoons olive oil
1/3 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green, red, or yellow bell pepper
1 large head cauliflower, chopped
3 15-ounce cans of red beans, drained and rinsed
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
Optional garnishes: chopped cilantro, avocado, sliced jalapenos, chopped arugula, chopped tomatoes, salsa, diced scallions, etc.

INSTRUCTIONS

Heat the olive oil in a large frying pan and add chopped onions. Fry onions on medium heat for about five minutes until they become translucent. Add chopped pepper and celery and continue frying for 5-10 minutes until vegetables are cooked through. The aroma will be heavenly! Meanwhile, place cauliflower chunks in food processor and grind them until they attain a granulated, slightly powdery consistency. You won’t believe they aren’t actually rice! Add the cauliflower “rice” to vegetables, along with the red beans and spices. Fry for another 10-15 minutes, stirring frequently. You can adjust the seasoning level according to your individual tastes. We like ours spicy, but you may feel differently. Experiment and enjoy!

This delightful dish pairs well with gluten-free corn tortillas and an almost endless variety of toppings. We garnished ours with sliced avocados, chopped cilantro, and thin slices of jalapenos and were delighted with the results. Other topping choices include chopped tomato, scallions, salsa (homemade is best) and chopped arugula. Use your imagination! You can also enjoy this dish with gluten-free, vegan beer or wine (check www.barnivore.com to see if your beverage is vegan).

Your simple, but scrumptious meal will serve 4-6 hungry people. You can store it in your refrigerator, reheat the leftovers, and enjoy them for a couple of days. They will taste just as delicious as before! The dish is amazingly filling and satisfying, and your guests will be delighted by its robust flavor. You’ll want to make it again and again! Be sure to save room for dessert.

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Be the Hit of Your Vegan Barbeque with Tofu and Chickpea BBQ Sandwiches

Vegan barbeques aren’t as unusual as they used to be. Lots of folks love the conviviality of these events, as well as the trademark smoky taste of the cuisine. However, once you give up eating animal products, it can be challenging to find acceptable substitutes for your childhood favorites. Have no fear, because we’ve discovered a great vegan barbeque offering! These tofu/chickpea sandwiches have an appealing texture, similar to pulled pork or sloppy joes, but without the grease or the guilt! Chickpeas add protein and density, and the sauce – oh my. You’ll just have to try it for yourself.

INGREDIENTS
1 12-ounce block extra-firm, organic tofu
2 teaspoons olive oil (for pan)
½ teaspoon sea salt
¼ teaspoon onion powder
¼ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 (15-ounce) can chickpeas (also called garbanzos), drained and rinsed
6-8 gluten-free buns
Coleslaw for topping (Your easiest bet is to buy bagged, pre-shredded coleslaw, then add a bit of Vegenaise (or other vegan mayo), a pinch or two of celery salt, and a small amount of finely chopped red onion).

BBQ SAUCE
1 teaspoon olive oil (for pan)
1 small scallion, chopped (about ¼ cup)
2 cloves minced garlic
1 cup tomato sauce
1 tablespoon ketchup
1 tablespoon pure maple syrup
2 teaspoons apple cider vinegar
1 teaspoon tamari (not commercial soy sauce, which contains wheat)
¾ teaspoon smoked paprika
½ teaspoon mustard powder
1 teaspoon chipotle chili powder
¼ teaspoon ground cumin
¼ teaspoon sea salt
1/8 teaspoon ground black pepper

INSTRUCTIONS
Heat olive oil in pan on stovetop and cut half of the tofu block into small cubes. Crumble the other half directly into pan and add the cubed tofu. Fry for 5-10 minutes until tofu is golden brown. Remove tofu from pan and set aside.

Add a bit more olive oil to the pan and sprinkle shallots and garlic inside. Fry 2-3 minutes until shallots and garlic are cooked through and slightly browned. Add the remaining barbeque sauce ingredients and stir continuously until combined (approximately 5 minutes). Add tofu and chickpeas and continue stirring for another 4-5 minutes.

Remove from pan and ladle onto slightly toasted buns. Top with coleslaw and a couple of pieces of lettuce. You’ll be wolfing this meal down in no time! For best results, serve with gluten-free beer. Serves 6-8 hungry guests. You’ll all be planning your next barbeque before the sandwiches are even gone!

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Absolutely Delectable Vegan, Gluten-Free Carrot Cake

If you’ve been following this page, you’re probably aware that vegan, gluten-free desserts are much tastier than the poor rep they so often receive. They are way more delicious and complex than the nut and seed bars you probably ate when you were first exploring vegan cuisine. This incredible carrot cake contains no gluten or animal products whatsoever, and you’ll be in heaven at the first bite. Granted, the recipe calls for two different kinds of sugar. But sometimes, you just have to live on the wild side.

CAKE INGREDIENTS
I cup unsweetened applesauce (organic is best, as always)
2/3 cup coconut sugar
1 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup plant-based milk (we used a mix of coconut and almond, sensational!)
1/3 cup tapioca starch
2 ½ cups oat flour
1 tsp baking powder
1 tsp baking soda (aluminum-free, please!)
1 tsp cinnamon
1 tsp ginger powder
¼ tsp salt
1 ½ cups grated carrots
½ cups crushed walnuts and/or pecans

FROSTING INGREDIENTS
¼ cup vegan butter or margarine (the good kind, like Earth Balance)
4 ounces (approximately ½ store-sized plastic container) vegan cream cheese
2 ½ cups organic powdered sugar

INSTRUCTIONS
Preheat oven to 350 degrees.

In large bowl, stir together applesauce, coconut sugar, lemon juice, vanilla, and milk. Combine thoroughly, then add tapioca starch, oat flour, baking powder, baking soda, spices, and salt. Continue stirring everything together until your batter is thick and creamy. Add carrots and walnuts.

Grease 8X8 pan with vegan butter or coconut oil. Pour in batter and slide pan into your oven. Bake for approximately 30 minutes. Be sure to employ the fork or toothpick method to make sure your cake isn’t runny in the middle. The aroma will make you drool with anticipation! Remove from oven and let cool.

Meanwhile, prepare your frosting. Mix vegan butter, cream cheese, and powdered sugar together in medium-sized bowl and beat until creamy. Remove cake from pan and place on large plate. Swirl the frosting evenly across the surface of the cake. For an extra bit of dazzle, sprinkle crushed walnuts on top of the frosting.

Serves 6 guests. Please refrain from consuming this entire cake by yourself at one sitting. Obviously, this is not a diet dessert, so utilize caution. You’ll be astonished by how good a vegan, gluten-free carrot cake can taste, and your friends will be, as well. Enjoy!

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Sweet and Sour Tempeh

tempeh
The chilly autumnal temperatures may have you longing for a warmer climate. However, if you lack the time and/or money for an impromptu tropical vacation, this zesty dish is the next best thing. It’s exotic, inexpensive, and incredibly easy to prepare. Our sweet-and-sour recipe calls for diced tempeh, rather than meat. It’s vegan, gluten-free, and filling! Tempeh is packed with protein, calcium, and vitamins and has a subtly nutty flavor that will please your taste buds. The addition of coconut oil enhances the tropical flair. Here’s how to get the feel of the islands without leaving your kitchen:

INGREDIENTS
2 tablespoons tamari (not commercial soy sauce, which contains wheat)
1 tablespoon cornstarch
1/3 cup rice vinegar
¼ cup ketchup (get a good organic variety, and check label to make sure there’s no soy sauce)
2 tablespoons turbinado sugar
½ cup water
1 tablespoon coconut oil
2 8-ounce packages of tempeh
1 large green, red, or yellow pepper
2 cups fresh pineapple chunks (not canned!)
5 cloves fresh garlic
½ red onion
Cooked basmati or jasmine rice

INSTRUCTIONS

Combine tamari, cornstarch, rice vinegar, ketchup, turbinado sugar, and water in large bowl and stir briskly until thoroughly combined. If you like your dish sweet, add a little extra sugar. If you like it sour, add some extra rice vinegar. Set mixture aside.

Slice tempeh into thin strips, then quarter each one. Cut onion into thick strips and dice pepper and pineapple into chunks. Chop garlic cloves into small pieces. Place tempeh, onion, pepper, pineapple and garlic into large frying pan and fry in coconut oil on medium heat for 5-7 minutes. Tempeh and vegetables should be slightly browned, but not burned. Add more coconut oil to pan if necessary.

Pour liquid mixture into the pan and combine with the other ingredients. Sautee for another 3-5 minutes, stirring thoroughly. Be careful not to overcook. Al dente is better than mushy. Your kitchen will be awash with the sweet aroma of the coconut oil. When tempeh, vegetables and pineapple are done, remove pan from stovetop. Serve your fragrant mixture over heated jasmine or basmati rice. Some gluten-free wine or beer goes great as an accompaniment.

This incredible dish serves 4-6 people, depending upon everyone’s appetites. It’s a crowd favorite. Your friends and family will clamor for more. If you have leftovers, they keep well in the refrigerator and can be served either cold or reheated. Enjoy!

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The Best, Fast, Easy and Only Raw Flaxseed Cracker Recipe You Will Ever Need

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

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