Category Archives: quick

Vegan, Gluten-Free Sweet Potatoes With Avocado/Pea Puree and Spiced Chickpeas is an Amazing, Filling Meal

No vegetable is more synonymous with autumn than the sweet potato. We love these hardy, delicious vegetables with vegan butter and a bit of pepper, but they are so much more versatile than you might think. Our recipe looks and tastes exotic, but it’s incredibly easy to prepare. This dish is packed with protein and vitamins, and the ingredients are inexpensive. The combination of avocado, peas, chickpeas, and tahini creates a flavor explosion that will linger in your mouth after you’re done eating your meal. You just have to try our recipe, and you’ll know exactly what we mean.

BASE INGREDIENT

4 medium-sized sweet potatoes, baked until soft or steamed on a rack in the Instant Pot at high pressure, manual for 15 minutes.

AVOCADO/PEA PUREE INGREDIENTS

1 cup green peas (either fresh or frozen will do, but thaw frozen peas to room temperature first)
1 large avocado
1-2 chopped garlic cloves
1/4 cup chopped red onion
1 tablespoon olive oil
Dash of sea salt
Dash of fresh ground pepper
Water for consistency

SPICED CHICKPEA INGREDIENTS

1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 clove minced garlic
1/4 cup chopped red onion
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon ancho chile powder
Pinch of chili flakes
Dash of sea salt

MAPLE TAHINI DRESSING INGREDIENTS

4 tablespoons tahini
1 1/2 tablespoons maple syrup (not pancake syrup!)
1 1/2 tablespoons fresh lemon juice
1 minced clove garlic
2 teaspoons apple cider vinegar
1 teaspoon olive oil
Dash of sea salt
Dash of fresh ground pepper

INSTRUCTIONS

Prepare spiced chickpeas by placing them in a saucepan with onions and spices. Saute on medium heat until chickpeas are thoroughly cooked (but not burned) and onions are translucent. Remove from heat and set aside. Place pea and avocado puree ingredients in blender or food processor and combine thoroughly, adding water for consistency if necessary. Finally, prepare your maple tahini dressing by combining all ingredients in a medium sized bowl. Whisk until the mixture is creamy.

Slice sweet potatoes lengthwise and layer with avocado/pea puree. Ladle a generous helping of spiced chickpeas on top. Garnish with a liberal dollop of maple tahini dressing. Place your creation on a large plate and dig in. You won’t believe how good this meal tastes, with its amazing mélange of flavors!

This hearty dish serves 4 hungry people. It’s great all by itself, or with a side salad and/or a loaf of gluten-free bread. You are extremely unlikely to have leftovers, but if you do, place them in a secure container and refrigerate. You can reheat your meal tomorrow for a quick and satisfying lunch! Enjoy.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Vegan, Gluten-Free Chocolate Zucchini Bread is Like Heaven on a Plate

Do you still have a few leftover zucchinis from your summer garden? You may be wondering what to do with them. Most likely, you’ve given several of them away to friends, and they’ve made it clear they don’t want or need any more. Try as you might, you can’t get rid of all of them! Never fear — our sweet bread recipe will give a whole new purpose to those succulent, green vegetables. The addition of unsweetened cocoa and walnuts will send you into orbit. Good thing this recipe makes two loaves, because you won’t have any trouble devouring the first one.

INGREDIENTS

1/4 cup unsweetened cocoa
3 tablespoons boiling water
3 cups gluten-free flour (Bob’s Red Mill All-Purpose is our favorite)
2 cups coconut sugar
2 teaspoons ground cinnamon
1 teaspoon aluminum-free baking soda
1 teaspoon sea salt
3/4 cups coconut or olive oil
3/4 cups plant-based milk (we used unsweetened coconut milk)
2 teaspoons vanilla extract
3 1/2 cups grated zucchini (about 3 medium-sized zucchinis)
1 cup chopped walnuts (optional)

INSTRUCTIONS

Boil 3 tablespoons of water and whisk in the cocoa. Continue to whisk until it forms a thick paste and set aside. In a large bowl, combine the flour, sugar, sea salt, and baking soda. Stir until thoroughly combined, then fold in the oil, plant milk, and vanilla extract. Keep stirring, then add the cocoa mixture, grated zucchini, and walnuts. Your batter should be creamy but not too thick. The zucchini will add a lot of moisture. Don’t fret!

Grease two small (8 x 4 x 2 1/2) bread pans with coconut oil or vegan butter or margarine such as Earth Balance. Pour the batter evenly into the two pans. Bake in 350 degree oven for 50-60 minutes. Your kitchen will smell divine. You can insert a toothpick or fork into the center of the loaves to make sure they are done. The surface should be slightly cracked but not burned.

Remove both loaves from your oven, and do your best to allow them to cool before digging in. This bread is great either hot or cold. You can serve it as is, or with a dab of vegan butter, margarine, jam, or cream cheese. Feel free to experiment! Serves 6 guests with ease, but your bread will probably disappear fast. If you have any left in the morning, it’s great as a quick breakfast with coffee. Since this bread contains two cups of coconut sugar,it is decidedly not a diet food. But, when it’s this delicious, who cares? Not us! Dig in and enjoy!

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Corn, Tomato, and Cannellini Bean Salad is a Cold But Nourishing Summer Meal

When the weather is this hot, who feels like cooking? On the other hand, we tire easily in the heat and need nourishment more than ever. Such a conundrum! Fortunately, we have discovered a recipe that is incredibly simple and quick to make. The entire process takes about fifteen minutes! You’ll love the delightful simplicity of this delicious, protein-rich meal. The addition of gluten-free garlic/sage toast makes it more filling. Great for potlucks or a quick at-home meal.

SALAD INGREDIENTS

1 15-ounce can of cannellini beans (also called “white beans”)
2 cups cherry tomatoes, sliced in half (try different colors for a visual sensation!)
1 ear fresh sweet corn
large handful of fresh basil, chopped into small pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
sea salt and fresh ground pepper to taste

TOAST INGREDIENTS

Olive oil or vegan butter/margarine such as Earth Balance
8-10 pieces of gluten-free bread
1-2 tablespoons fresh sage, shredded and chopped (remove those stems!)
2-3 minced cloves of fresh garlic, or garlic salt to taste (make sure salt is not iodized)

SALAD INSTRUCTIONS

Drain beans thoroughly and pour into a large mixing bowl. Using a sharp knife, cut the kernels from the corn cob and add to bowl. Add the cherry tomatoes, shredded basil, olive oil and balsamic vinegar. Season to taste with sea salt (not the iodized variety!) and fresh ground black pepper. Toss the mixture until it’s thoroughly combined. Cover the bowl and place it in your refrigerator for 1-2 hours until chilled enough to eat.

TOAST INSTRUCTIONS

Slather 8-10 pieces of gluten-free bread with vegan butter or margarine, or drizzle with olive oil. Place the bread on a cookie sheet and sprinkle dried sage on top. Add minced garlic or garlic salt to taste. Place the cookie sheet in oven at low broil setting. Broil for 2-3 minutes until bread is brown and slightly crispy around the edges. Do not burn! Remove from oven and allow excess oil to drain. Cut bread in half and arrange artfully on a plate.

Spread liberal amounts of salad across your toast and dig in! You’ll be in heaven, and your guests will be, too. This nourishing dish serves 4-6 people, depending on everyone’s appetite levels. Be sure to hydrate with fresh water! Of course, there’s always room for gluten-free, vegan beer or wine, if that’s your sort of thing. And maybe some fresh gazpacho! (See last week’s recipe). Happy summer! Have fun and stay cool in the heat.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Hearty and Delicious Vegan, Gluten-Free Apple Crisp

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.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment

Vegan, Gluten-Free Chocolate Muffins for Your Sweet Tooth

Sometimes, when you crave something sweet, nothing but chocolate will do. It’s rich and decadent, lifts your spirits, and has a seductive flavor that can’t be beat. You can almost believe these vegan, gluten-free muffins are actually healthy. They’re much better for you than the store-bought variety, at least. This recipe features coconut sugar and maple syrup and utilizes either gluten-free rice or oat flour. You can have these muffins for breakfast or pack them in your lunch box and take them to work. Give our recipe a try, and you’ll soon find yourself in Chocolate Heaven. This treat is inexpensive, quick, and incredibly easy to make!

DRY INGREDIENTS
1 ½ cup gluten-free brown rice flour (oat flour works, as well. Try Bob’s Red Mill, it’s our favorite)
1 cup unsweetened dark cocoa powder (check label to make sure there are no milk solids)
1 teaspoon baking soda (aluminum-free, please!)
¼ teaspoon sea salt (NOT iodized table salt!)

WET INGREDIENTS
½ cup water+ 2 extra tablespoons
½ cup non-dairy milk (we used Forager organic coconut-cashew milk, it tastes delightful!)
3 tablespoons melted coconut oil
1/3 cup coconut sugar
¼ cup pure maple syrup (just say no to pancake syrup)
1 teaspoon vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees and fill each compartment of muffin pan with cupcake liners. Combine flour, cocoa powder, baking soda and slat in large bowl and mix until thoroughly combined. Meanwhile, melt coconut oil in small saucepan and warm milk in another pan. Pour milk and oil into a smaller bowl and add coconut sugar, maple syrup, vanilla extract, and water. Stir briskly and then pour the mixture into the larger bowl with the dry ingredients.

Combine all ingredients until blended. The batter should be thick and creamy but not stiff.
Spoon a couple of tablespoons of batter into each compartment of the muffin pan. Place pan on the center rack of your oven and bake for approximately 20 minutes. You can stick a toothpick or fork in the center of one of the muffins to make sure it comes out clean. Your kitchen will smell divine in the meantime.

Makes 10-12 medium-sized muffins. These delicious confections keep well in a covered container. You probably don’t want to eat all 12 of them at one sitting. Invite ten of your friends over and have a party, instead. We guarantee they will disappear quickly. They’re great warm or cold. Enjoy!

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

5-minute Raw Vegan Caramel (Gluten-free, too!)

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 or high speed blender blend:

1/3 cup almond butter
1/3 cup coconut oil (solid, like shortening, not liquid oil)
1/3 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!

Vegan German Chocolate Fudge
raw vegan german chocolate fudge gluten free

Posted in Recipes | Tagged , , , , , | Leave a comment