The Happy Gluten Free Vegan

Sometimes you’re away from home, and you need a quick, protein-packed pick-me-up. Something nourishing, maybe a bit sweet. Don’t reach for a candy or granola bar — they’re often packed with white sugar, and too often contain dairy or even gluten.

Sometimes, you just long for comfort food — something to fill you up and make you feel satisfied. But you don’t want to indulge your cravings with meat, gluten, or dairy.

Some desserts are almost too good to be true! Especially when they’re vegan, gluten-free, and you can’t believe they were made without eggs or dairy!

Summer squash grows like crazy, and sometimes you’re stuck with more of these vegetables than you know what to do with! Quite a conundrum! What’s a savvy vegan and gluten-free chef to do?

If you have kids (or a spouse!) who balk at the idea of eating broccoli, feed them this simple, but rich side dish and watch them change their minds.

It might still be snowing where you live, but the weather is already hot in our area! Since the heat makes us think of cold desserts, we started having visions of pecan pie.

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!

There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.

You’ve undoubtedly had the disheartening experience of going to a potluck and encountering a slew of dairy-based dips and spreads. This can be frustrating if you’re doing your best to follow a vegan, gluten-free diet. Don’t despair! Here is a delicious, creamy spread you can make from tofu that tastes just as good as the dairy-based variety! Even your non-vegan friends will love it. They may even beg you for the recipe. The spread is healthy, since it utilizes basil and Italian parsley, herbs that are rich in vitamin C. The tofu adds protein and calcium. Much healthier than your average spread, and so easy to make!

Fall is coming on strong! We don’t know about you, but we’re craving some carbs! It’s best to stick to the healthy kind, like organic potatoes. Recently, we found ourselves with a small sack of red potatoes — don’t ask how THAT happened — and wanted to do something fancier than just boiling them and slathering some Earth Balance over the top. So we modified a German potato salad recipe, substituting tempeh bacon for the animal variety, and were wowed by the results! We found smoky bacon tempeh at the supermarket, and found that it imparted the delicious flavor that is so essential to German potato salad.

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!

Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons if you’d like to get fancy.

This colorful dish is so filling and flavorful, you won’t believe it’s both vegan and gluten-free! We last ate spaghetti squash a long time ago, so we’d forgotten how magically pasta-like it is. Topped with a hearty, amazing slaw made from red cabbage and black beans, then crowned with homemade salsa verde, this meal is truly a winner.

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

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…

This raw vegan caramel is incredibly easy to make, and it’s gluten-free, too! You can spoon it onto ice cream, spread it on a cake, or eat it with a spoon!

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…

This recipe is so easy that it is truly the best and only raw flax seed cracker recipe you will ever need. And it is so very versatile!

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.

Miyoko Schinner is the undisputed queen of vegan cheeses and other vegan alternatives to dairy products! We’re excited to share her vegan sour cream recipe!