March 16th, 2019 | 
Summary: This winter has been an especially long one, and we find ourselves longing for sweet treats that won’t make us feel too guilty. Nothing is more satisfying on a cold winter’s day than a piping hot bowl of apple crisp. If you’re following a vegan, gluten-free diet, you might wonder how you can enjoy this succulent treat without butter and dairy-based ice cream. Have no fear, the dessert can be made to your specific dietary needs. We think it tastes even better than the milk-infused version.
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This winter has been an especially long one, and we find ourselves longing for sweet treats that won’t make us feel too guilty. Nothing is more satisfying on a cold winter’s day than a piping hot bowl of apple crisp. If you’re following a vegan, gluten-free diet, you might wonder how you can enjoy this succulent treat without butter and dairy-based ice cream. Have no fear, the dessert can be made to your specific dietary needs. We think it tastes even better than the milk-infused version.
CRISP INGREDIENTS
6-8 medium-sized apples (enough to make 6 cups. You can use several different types at once, from tart to sweet).
Dash of fresh lemon juice
1/3 cup turbinado sugar
1 tbsp cornstarch
½ teaspoon cinnamon
Pinch of sea salt
TOPPING INGREDIENTS
1/3 cup organic brown sugar
¼ cup gluten-free flour (We used Bob’s Red Mill rice flour, it works great)
½ cup gluten-free oats (old-fashioned, not quick)
¼ cup almond meal
¼ teaspoon cinnamon
Pinch of salt
1/3 cup melted vegan butter or margarine (We used Earth Balance, with stellar results)
INSTRUCTIONS
Hearty and Delicious Vegan, Gluten-Free Apple Crisp Chop apples into chunks. You can remove peels if you like, but it’s not really necessary. Peels are full of vitamins. Pour apple chunks into a large bowl and sprinkle them with lemon juice. Add turbinado sugar, cornstarch, cinnamon and salt. Toss mixture until thoroughly combined and spread into greased 9X9 pan. We used coconut oil for the coating. It has a sweet, subtle flavor that is great for this dessert.
Meanwhile, wash and dry bowl so you can re-use it. Combine brown sugar, flour, oats, melted butter, almond meal, cinnamon and salt until the consistency is similar to wet sand. Spread evenly across the top of the apple mixture and pop into a pre-heated, 375 degree oven.
The mouth-watering scent of apple crisp will fill you with anticipation and nostalgia as the dessert heats up in your oven. Let it bake for about 45 minutes, until the top is golden brown and slightly bubbly. The apples should be soft but not mushy.
Place the pan on your counter and allow it to cool for about 15 minutes. Serve toasty warm! This dessert is great by itself or with a scoop of vegan ice cream. It’s big enough for 6-8 people, so be sure to invite everyone you know. You won’t have any shortage of friends. Cheer up – spring isn’t so far away after all.
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Summary:
November puts us in a festive mood, and few foods are more synonymous with autumnal feasting than sweet potatoes. Often, when Thanksgiving rolls around, we just put a few sweet potatoes in the oven, roast them, and devour them as a side dish. ...
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November puts us in a festive mood, and few foods are more synonymous with autumnal feasting than sweet potatoes. Often, when Thanksgiving rolls around, we just put a few sweet potatoes in the oven, roast them, and devour them as a side dish. Though sweet potatoes are undeniably delicious on their own, they can be combined with other ingredients to make an even tastier meal. This recipe combines sweet potatoes with millet, ground oatmeal, and black beans to make a scrumptious patty that can be devoured as a burger or used as a main course with a salad and/or a side dish of vegetables. We love this hearty entree, and feel confident you will, as well.
INGREDIENTS
1 ½ pounds sweet potatoes (fresh, not canned!)
1/3 cup uncooked millet
1 cup oats (make sure they’re gluten-free)
1 can black beans (rinse and drain), or 2 cups boiled
½ red onion, chopped
½ cup chopped cilantro
2 teaspoons cumin powder
1 teaspoon ancho chili powder
1 teaspoon chipotle powder
½ teaspoon salt
INSTRUCTIONS
Slice sweet potatoes lengthwise and place on cookie sheet or roasting pan. Cook at 400 degrees for 45-50 minutes until pulp is soft. Remove from oven and scoop pulp away from skin. Mash sweet potatoes in medium-sized bowl. Discard or compost the skin.
Meanwhile, boil 1 cup water in medium saucepan. Add millet, turn down heat, and simmer for about 25 minutes. Millet will soften yet retain a slight crunchiness. Drain excess water and pour millet into large mixing bowl. Add mashed sweet potatoes, black beans, chopped onion, chopped cilantro, salt and spices. Mix should be moist but not runny.
Grind oatmeal in blender until it is slightly coarser than flour. This should take no more than a minute. Add oatmeal to your mixture and stir with large spoon until ingredients are thoroughly combined. Now your concoction will be drier, but it should still be moist enough to form into patties. Make sure they’re smooth and not too thick. Fry patties on stovetop in oil (olive is best) until lightly browned on both sides.
Serve as a sandwich on gluten-free bun with lettuce, tomato, avocado, onion, hot mustard, ketchup, etc. You can also enjoy your patty as a main course. They are dense and filling! Serves 6-8 hungry people, so invite all your friends for dinner. If you have leftovers, they keep well in the refrigerator and can be re-heated the next day. Happy autumn!
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Summary: 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!
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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
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.
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