Summary: 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.

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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Summary: 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.

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 please 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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Summary: Early spring can be frustrating. Sometimes the temperatures are warm, but then they suddenly plummet, making you wonder if warm weather will ever arrive. Soup is a wonderful staple for chilly nights, as it comforts your heart and warms your belly. We love this delightful vegan cream of broccoli variety—thick, nourishing, inexpensive, and easy to make. Your kitchen will smell wonderful, and you won’t mind holding onto winter just a little bit longer.

Early spring can be frustrating. Sometimes the temperatures are warm, but then they suddenly plummet, making you wonder if warm weather will ever arrive. Soup is a wonderful staple for chilly nights, as it comforts your heart and warms your belly. We love this delightful vegan cream of broccoli variety—thick, nourishing, inexpensive, and easy to make. Your kitchen will smell wonderful, and you won’t mind holding onto winter just a little bit longer.

INGREDIENTS
Olive oil for pan
2 ½ cups finely chopped broccoli florets
1/3 cup finely chopped carrots
1/3 cup chopped celery
1/3 cup chopped onion
1-2 minced garlic cloves
¼ teaspoon sea salt (not the iodized variety!)
3 tablespoons gluten-free flour (we used Bob’s Red Mill garbanzo flour. Hearty and delicious!)
1 ½ cup vegetable broth (check labels, make sure it’s gluten-free)
1 ¼ cup plant-based milk (We used a combination of coconut and almond milks)
2 tablespoons nutritional yeast
Salt and pepper to taste
Pinch of cumin

INSTRUCTIONS
Heat olive oil in medium-sized soup pan. Add broccoli, onion, carrots, celery, and garlic and sauté for 5-10 minutes. Onions should be slightly browned. Add flour and toss into vegetables. Stir for 1-2 minutes, then add vegetable broth and plant-based milk. Sprinkle in nutritional yeast. Season to taste with salt, pepper, and cumin. Simmer vegetables for 10-15 minutes, until they are slightly tender.

Remove from heat and pour into a blender or food processor. Mix until pureed. Your soup should be thick and creamy. Pour directly into bowls and dig in!

We like to make broccoli croutons for topping. They’re easy—cut up a few more florets, sprinkle with sea salt, and fry on stovetop for a few minutes. Start on low heat. When broccoli becomes tender, turn up the heat and continue frying until browned on both sides. Be sure to flip the broccoli several times. It should be slightly crispy. Remove from stove, drain off excess olive oil, and sprinkle your croutons on top of the soup.

Other great toppings include shredded vegan cheese, shaved carrots, and/or an extra drizzle of olive oil. Serve alone or with a side salad and/or loaf of gluten-free garlic bread. Unbelievably tasty! This hearty soup serves 2-3 people, but feel free to increase portion sizes if you’re entertaining more guests. No one will want to leave your house. Stay warm! Nicer weather is just around the corner.

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Summary: Normally, we think of pancakes as a morning food. However, these garbanzo flour-based pancakes are so rich that you can enjoy them at any time of day. They’re great for dinner! At the same time, they’re perfect for these slowly warming, almost-spring days, since they’re light and buoyant. You can make the pancakes in less than twenty minutes. They’re inexpensive and easy to prepare, and we hope you love them as much as we do.

INGREDIENTS
1 finely chopped green onion (both the white and green parts)
¼ cup finely chopped red pepper
½ cup garbanzo flour (try Bob’s Red Mill)
¼ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon baking powder
½ cup water

OPTIONAL TOPPINGS
½ sliced avocado
Fresh salsa
Non-dairy yogurt (try coconut-based for a flavor thrill!)
Hummus
Black beans

INSTRUCTIONS
Chop pepper and green onion and set aside. Combine flour, garlic powder, sea salt, black pepper, and baking powder in medium-sized bowl. Stir thoroughly until combined. Add water and continue stirring until all lumps are gone. Your mixture should have a batter-like consistency, not too watery or think. Add red pepper and green onion and continue stirring until small bubbles appear in the batter.

Heat a frying pan (cast iron is best) on stove top and smear with olive oil. Pour batter directly into pan and fry at medium heat for about 6 minutes on each side. Don’t get impatient—this pancake will take much longer to cook than the conventional variety. You may have to add more olive oil to the pan, as the batter absorbs a lot of it. Be careful flipping the pancake, because the process is tricky! It may fall apart, at least a bit. If the pancake doesn’t look perfect when you’re done, don’t despair. It will still taste just as good!

You can top your pancake with an endless variety of garnishes. We used sliced avocado, fresh salsa, and plain coconut yogurt and were wowed by the results. You can also try hummus, black beans, baba ganoush, etc. Use your imagination! This recipe makes one pancake, but you can repeat the instructions indefinitely, depending on your number of guests.

Serve by itself (very filling) or with a side salad, coffee, some gluten-free beer or red wine. Check www.barnivore.com to make sure your alcoholic beverage is vegan. We hope you enjoy this delightful, light but filling meal! Thank goodness spring is just around the corner.

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Summary: 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.

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!

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Summary: For many years, we had no idea what to do with gnocchi. These little nuggets of potato-based pasta are usually served with butter and/or cheese. However, there is far more to gnocchi than we ever suspected, and this vegan, gluten-free meal showcases its versatility. Our recipe features an exciting fusion of Mexican and Italian cuisine. The result is a hearty and satisfying entree, perfect for a cold winter evening. It’s inexpensive and easy to prepare. Try it, we think you’ll agree.

For many years, we had no idea what to do with gnocchi. These little nuggets of potato-based pasta are usually served with butter and/or cheese. However, there is far more to gnocchi than we ever suspected, and this vegan, gluten-free meal showcases its versatility. Our recipe features an exciting fusion of Mexican and Italian cuisine. The result is a hearty and satisfying entree, perfect for a cold winter evening. It’s inexpensive and easy to prepare. Try it, we think you’ll agree.

INGREDIENTS
1 large (16 ounce) package of gluten-free gnocchi (check labels, make sure there are no eggs or added wheat flour)
½ thinly sliced red pepper
½ thinly sliced green pepper
½ red onion, cut into strips
1 can black beans, drained and rinsed
Olive oil
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon salt
½ teaspoon ground pepper

SALSA INGREDIENTS
1 large avocado, mashed
1 Roma tomato, diced
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 clove garlic, minced
Juice of one lime
Salt to taste

Your favorite, gluten-free tortillas

INSTRUCTIONS

Heat olive oil in a large skillet (we recommend cast iron) and fry gnocchi lightly for 5-10 minutes. Remove gnocchi from pan and set aside. Pour onions, red and green peppers, and a pinch or two of salt into the pan and fry until onions are translucent and peppers are almost cooked through. Add gnocchi, black beans, and spices to your mixture and cook on low heat for another 5-10 minutes. If you like your dish spicy, feel free to add more spices.

Meanwhile, prepare the salsa. Mash an avocado in medium-sized bowl and squeeze in the juice of one lime. Add chopped tomato and onion, minced garlic, cilantro, and salt. Stir thoroughly until mixture is thoroughly combined. The texture should be thick but creamy.

Ladle the gnocchi mixture onto a large plate and spoon a couple of dollops of salsa on top. Serve with tortillas (this dish is also perfect on its own, without tortillas). It will be colorful and tantalizing, and you’ll want to spend a while admiring its beauty. But don’t wait too long. Dig in and enjoy!

Serves 3-4 people. The portions can be adjusted, depending on the size of your party. This succulent meal pairs well with vegan red wine or gluten-free beer. For an additional kick, top with shredded vegan cheese and/or sour cream. Your guests will love this dish, and you’ll want to make it again and again.

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Summary: We are obsessed with soup this winter and have been trying out various varieties—for our own comfort as well as for the readers of this site. A warm, nourishing broth is a must for these cold, dark January days. We especially love potato soup and were thrilled to discover this simple but delicious recipe. It’s inexpensive and only takes about 45 minutes to prepare.

We are obsessed with soup this winter and have been trying out various varieties—for our own comfort as well as for the readers of this site. A warm, nourishing broth is a must for these cold, dark January days. We especially love potato soup and were thrilled to discover this simple but delicious recipe. It’s inexpensive and only takes about 45 minutes to prepare.

You can use any kind of potato your heart desires—russet, red or white. You might even try the recipe with sweet potatoes. We created this soup with red potatoes, a favorite of ours. The addition of vegan sausage makes the dish hearty and delightful. The coconut milk adds a subtle but creamy sweetness. Try it, we think you’ll love this soup as much as we do.

INGREDIENTS
½ cup vegan butter or margarine (we used Earth Balance, and it worked great)
2 small onions, diced
2 chopped stalks of celery
3 carrots, sliced into thin rounds (for color and variety, buy a bunch of multi-colored carrots. Our bunch had yellow, orange, and purple!)
8 cups water
2 cups vegetable stock
1 ½ teaspoon sea salt (NOT the iodized variety!)
1 ½ teaspoon ground black pepper
1 ½ teaspoon cumin
2 cups diced potatoes
2 cups unsweetened coconut milk
4 sliced vegan sausages (check labels to make sure there is no wheat or soy sauce, which contains gluten).
Dried parsley, oregano, and/or cilantro for topping

INSTRUCTIONS
Melt butter or margarine in large soup pan and add onions, carrots, and celery. Sautee for about 10 minutes until vegetables start to soften. Add potatoes, water, vegetable stock and spices and simmer for about 15 more minutes. A wonderful aroma will fill your kitchen! Ahhhhh……

Add coconut milk and sausages and continue simmering for another 10-15 minutes, until all vegetables are completely cooked through. You can do a taste test to make sure that none of them are hard. Don’t let them get mushy, though! Remove pan from stovetop and serve in the most colorful bowls you can find. Sprinkle liberally with dried spices, and/or a dash of hot sauce, if you dare. Or try some grated vegan cheese.
potato soup

We like this soup with a side salad and a loaf of fresh, gluten-free bread. Your guests will agree. Serves 8 people. If you have fewer guests, freeze the soup or refrigerate for up to four days. Stay warm!

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Summary: The following recipe is contributed by Chef Andrea Young, founder of Sweet Vegan in New York City. We have had Sweet Vegan's chocolates, and we're here to tell you that they are amazing! And if you aren't in or near New York City, you can order them online and they will ship them to you!

The following recipe is contributed by Chef Andrea Young, founder of Sweet Vegan in New York City. We have had Sweet Vegan’s chocolates, and we’re here to tell you that they are amazing! And if you aren’t in or near New York City, you can order them online and they will ship them to you!

vegan brownie brownies recipe

And while you are waiting for those yummy vegan chocolates to arrive, make Chef Andrea’s vegan, gluten-free brownies! Says Chef Andrea, “Although we think that Sweet Vegan chocolates are the best dessert when it comes to gluten-free noshing, sometimes you want something hot and fresh from the oven. That’s why Sweet Vegan has made this gluten-free, vegan recipe for black bean brownies that are sure to be a hit with everyone! This is the go to when you need a delicious chocolate treat without the labor intensity of making vegan truffles at home. And, you can use Sweet Vegan Dreamy Bites in our four exotic flavors (Energizing Espresso, Luscious Lemon, Midnight Passion, or Spicy Ginger) to spice up your brownies. And just like our truffles, this recipe is vegan and free of gluten, soy, dairy, and nuts (unless you add the optional pecans). Try out our Brownie Bonanza!

Sweet Vegan’s Gluten-Free, Vegan Brownie Bonanza!

You will need:

– A food processor or high speed blender
– An 8×8″ brownie pan or a cupcake pan

Ingredients:

– 1 can black beans, drained and rinsed (you can use the aquafaba – i.e. the liquid from the can of beans – for your egg replacer, or save it in a Tupperware or ice cube tray to make whipped cream or meringue!)
– 3 tablespoons coconut oil, plus extra for greasing the pan
– 3/4 cup cocoa powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 egg replacer (Chef Andrea uses a flax egg)*
– 1 teaspoon baking powder
– 3/4 cup coconut sugar**
– 1/2 cup toasted pecans, halved or in pieces, or Sweet Vegan truffles, crumbled (optional)

*To make a flax egg, combine 2 tablespoons ground flaxseed and ½ cup water, and let sit for 10 minutes until it starts to form a jelly. If you can’t find flaxseeds or flaxseed meal, you can use ½ cup of the reserved juice from your can of black beans. Just refrigerate (or stick in the freezer, but don’t forget about it!) to cool it down and then whisk it for 3 to 4 minutes until foamy. If you don’t feel like getting on the aquafaba train just yet, you can also use fruit puree. For example 1/4 cup applesauce or 1/2 of a small banana, mashed (if you don’t mind the flavor in your brownies), can replace one egg – though if you use either of these fruit purees be sure to bake your brownies 25 degrees lower and keep an eye on them.

**We recommend using coconut sugar just like we do in our Sweet Vegan truffles, as it has a lower glycemic index. This leads to a more stable blood sugar level, and it has more nutrients than regular table sugar, such as iron, zinc, calcium and potassium, as well as various antioxidants.

Directions:

– Make your egg replacer and set aside.

– Put ungreased pan inside oven and preheat to 350 degrees. If making brownie bites, do not put cupcake liners in yet.

– Combine all ingredients except for the optional pecans into the food processor or blender, including the egg replacer. Blend until smooth (about two minutes). You may need to scrape down the sides to make sure all the ingredients are completely combined.

– Remove pan from the oven. If you’re making pan brownies, grease with coconut oil and pour the batter in. If you’re making cupcake brownies, grease or line the cupcake pan and fill each tin 1/2 full.

-Top with toasted pecans (see below) or crushed Sweet Vegan truffles (optional).

-Bake 25-30 minutes. Times may vary depending on what egg replacer you use and if you made pan brownies or cupcake brownies, so look out to see if the brownies are pulling away from the sides of pan, that will indicate they’re done.

-Let cool in the pan for about 10 minutes, and serve!

To make Toasted Pecans:

– Preheat a skillet on high, turning it down to medium just before adding 1 tablespoon coconut oil and your pecans.

– Continually stir pecans with a wooden spoon

– Remove from heat once they start to turn a little darker. You’ll know when they’re done when they smell fragrant and toasted.

-Cool on paper towels, and crush up more to desired consistency if needed.

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Summary: Nothing is more festive than cranberries, yet we often don’t use these tart little fruits for anything except sauce. (We’re going to assume that you eschew canned cranberries entirely. If not, we don’t want to know about it). When you finish making your own sauce from scratch, you often have a lot of berries left over. What to do? After Thanksgiving ended, we found ourselves in such a predicament. Fortunately, we discovered this recipe, and it saved the day. The addition of applesauce adds sweetness, moisture and density.

cranberry bread

Nothing is more festive than cranberries, yet we often don’t use these tart little fruits for anything except sauce. (We’re going to assume that you eschew canned cranberries entirely. If not, we don’t want to know about it). When you finish making your own sauce from scratch, you often have a lot of berries left over. What to do?

After Thanksgiving ended, we found ourselves in such a predicament. Fortunately, we discovered this recipe, and it saved the day. The addition of applesauce adds sweetness, moisture and density. You’ll love it!

INGREDIENTS
2 ½ cups gluten-free flour (Bob’s Red Mill has several varieties. We used white rice flour for this recipe).
1 cup turbinado sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons xanthum gum
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1 teaspoon sea salt (not the commercial, iodized kind)
1 ½ cup applesauce (organic, please!)
½ cup melted coconut oil
½ cup coconut milk
1 cup fresh cranberries

OPTIONAL ADD-IN INGREDIENTS
½ cup chopped walnuts and/or pecans
¼ cup poppy seeds

Pre-heat oven to 350 degrees. Mix dry ingredients together in large bowl. When combined, add in the wet ingredients and stir thoroughly by hand or with a mixer. We used a large spoon and it worked fine. Stir in cranberries. The applesauce will bind the mixture together and give it a creamy yet solid texture. It should neither be stiff nor runny.

Grease one large or two small bread pans with coconut oil. Pour batter into pan (s) until about ¾ full. Because of the density of the applesauce, the bread will not rise much, so you needn’t worry about overflow. Bake for 45 minutes-1 hour. You can employ the time-tested fork or toothpick method in the center of the bread to see whether its done. Your kitchen will smell so wonderful, you might not ever want the baking to end. Be careful not to burn this bread!

Serve as is (scrumptious!) or with Earth Balance, organic preserves, vegan cream cheese (we love Kite Hill the most), etc. Be creative! Serves 8-10 hungry people. This bread won’t last! If you make two mini-loaves, you can always wrap one of them in festive paper, tie a ribbon around it, and give it as a gift to someone you love. Enjoy the bounty of the season, and happy holidays, whether you celebrate Christmas, Hanukah, Kwanzaa, Yule, Solstice, or something else.

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Summary: This meal is vegan, gluten-free, and amazing. Sweet potatoes are packed with vitamins. They are the perfect autumnal dish. The addition of homemade peanut sauce creates an additional, zesty flavor that will have your friends and family members coming back for more.

sweet potatoMost of the time, we have no idea what to do with sweet potatoes. When we were growing up, our parents treated them as a holiday side dish. Often, they were served from a can and doused with marshmallows. We endured this travesty because we didn’t know any better. Later, we discovered the fresh variety, but remained clueless about how to prepare these hardy, delicious vegetables. They were relegated to the background, and we rarely consumed them, except for Thanksgiving and Christmas.

So, when we discovered this recipe for roasted sweet potatoes with red peppers and spicy peanut sauce, we became excited. This meal is vegan, gluten-free, and amazing. Sweet potatoes are packed with vitamins. They are the perfect autumnal dish. The addition of homemade peanut sauce creates an additional, zesty flavor that will have your friends and family members coming back for more.

SAUCE INGREDIENTS
½ cup creamy peanut butter (organic and sugar-free, please)
¼ cup tamari (not commercial soy sauce, which contains wheat)
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
I teaspoon grated, fresh ginger
2 cloves garlic, finely diced
¼ teaspoon red pepper flakes
2 tablespoons water

ROASTED VEGETABLES
2 sweet potatoes, cubed and chopped
1 red bell pepper, chopped
2 tablespoons coconut or olive oil
¼ teaspoon cumin powder
Dash of sea salt

GARNISHES
2-3 green onions, chopped
Crushed peanuts
Chopped fresh cilantro
Sriracha sauce

Preheat oven to 425 degrees. Toss sweet potatoes with 1 ½ tablespoon of oil and add cumin and a pinch of salt. Place in large pan or cookie sheet, spreading pieces so they don’t overlap. Roast on center rack of oven for a total of 40 minutes. While the potatoes are roasting, toss chopped red pepper with salt and ½ tablespoon oil and arrange in smaller pan. About 15 minutes after you put the potatoes in the oven, place the pan with the peppers on the top rack of oven. Take this opportunity to turn the sweet potatoes over. Continue roasting the potatoes and the peppers for 25 minutes (total time for potatoes 40 minutes, total time for peppers 25 minutes), turning the peppers over after 10-15 minutes. Vegetables should be slightly browned and caramelized around the edges.

Meanwhile, cook 1 ¼ cups brown or white jasmine rice on stovetop or rice cooker until water is absorbed. Prepare the sauce in a large bowl and set aside. When rice and vegetables are done, scoop rice into dish, top with roasted vegetables, and then pour a generous dollop of peanut sauce on top. Add liberal amounts of your favorite garnishes and dig in!

This meal serves 3-4 people and can be served alone or with your favorite beverage. It’s hearty and delicious, and we doubt that you’ll have any left over. Perhaps you should make some more tomorrow.

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