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.

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: Sometimes vegans get a craving for a hearty meal. Many of us grew up eating meat and dairy products, but later ditched them due to health, philosophical and/or humanitarian reasons. Still, we often miss familiar comfort foods, and long for the taste of….well, not meat, exactly, but something equally filling. Reubens are one of those comfort foods that went by the wayside when we gave up a carnivorous diet—until now.

Sometimes vegans get a craving for a hearty meal. Many of us grew up eating meat and dairy products, but later ditched them due to health, philosophical and/or humanitarian reasons. Still, we often miss familiar comfort foods, and long for the taste of….well, not meat, exactly, but something equally filling. Reubens are one of those comfort foods that went by the wayside when we gave up a carnivorous diet — until now. When you bite into one of these vegan, gluten-free tempeh reubens, you will be astonished. Robust flavor without the greasy aftertaste or the guilt! Tempeh is protein-rich and packed with vitamins, and sauerkraut is great for digestion. This dish is healthy, simple to make, inexpensive, and delicious.

INGREDIENTS FOR MARINADE
½ cup vegetable broth
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire Sauce (check label, make sure there’s no wheat)
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon garlic powder

RUSSIAN DRESSING INGREDIENTS
¼ cup vegan mayonnaise
1 tablespoon pickle relish
2 tablespoons ketchup (make sure no wheat is added)

OTHER INGREDIENTS
1 8-ounce package tempeh
4 slices gluten-free rye bread (we used Canyon Bakehouse, very flavorful!)
4 slices vegan cheese (we recommend Chao, it melts easily)
½ cup sauerkraut

Combine marinade ingredients in a deep dish and cut tempeh in half, then slice lengthwise to make four pieces. Soak tempeh for 20-30 minutes until well-seasoned. Fry slices in olive oil on stovetop until brown on both sides. Pour leftover marinade over the top while cooking and allow it to simmer until absorbed. Remove tempeh from pan and set aside.

Combine ingredients in small bowl for Russian dressing. Fry rye bread in pan on both sides until lightly browned. Remove from pan and spread all four slices with a generous layer of Russian dressing. Pile on tempeh, cheese slices, and a dollop or two of sauerkraut. Put slices together to create two sandwiches and return them to the frying pan. Adjust stovetop to medium heat seating. Fry sandwiches on both sides until bread is dark brown and cheese is melted. This should take no more than five minutes. Remove sandwiches from pan, pile them on a plate, and dig in!

Serves 2 hungry people, but you can increase the amount of ingredients for a larger party. This meal pairs well with gluten-free, dark beer or red wine (check www.barnivore.com to make sure your alcoholic beverages are vegan). You’ll want to make this tasty dish again and again! Enjoy!

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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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Summary: Fall is a nostalgic time, when we long for familiar comfort food. Nothing is more filling and heartier than meatloaf. However, if you’re following a vegan, gluten-free diet, like we are, you’ll want to forgo meat in favor of this savory lentil loaf. ...

vegan-lentil-loaf-recipe-3377145-10_preview-5b292ae01d64040037decd0a

Fall is a nostalgic time, when we long for familiar comfort food. Nothing is more filling and heartier than meatloaf. However, if you’re following a vegan, gluten-free diet, like we are, you’ll want to forgo meat in favor of this savory lentil loaf. It’s moist, satisfying, and, frankly, much tastier than the carnivorous version. Try it, we think you’ll agree.

INGREDIENTS
1 ½ cups brown lentils, washed
3 ½ cups water (or vegetable broth)
2 small onions (try red for an additional kick)
2-4 cloves fresh garlic, chopped
3 tablespoons olive oil
½ teaspoon sea salt (NOT the iodized version)
½ teaspoon ground pepper
1 tablespoon fresh sage, chopped
2 cups cooked short-grain, brown rice
¼ cup ketchup or barbeque sauce (check labels to make sure there is no soy sauce, which contains wheat)
¾ teaspoon Italian seasoning (try fresh oregano and basil)
Additional ¼ cup ketchup or barbeque sauce

INSTRUCTIONS
Boil lentils in water or vegetable broth for half hour until they are soft enough to mash with a fork. Drain them and pour into large mixing bowl. Meanwhile, fry onions and garlic in olive oil for 3-5 minutes, until they are lightly browned. Your kitchen will smell wonderful, and you’re just getting started!

Mash lentils thoroughly with fork or spatula, then pour the onion/garlic mixture into the bowl with them. Add the spices, rice, ¼ cup ketchup or barbeque sauce, and the additional olive oil, and stir until ingredients become a savory mash. Grease a large baking pan with more olive oil and spread mixture inside. Spoon a layer of ketchup or barbeque sauce across the top of the lentil loaf, making sure it is distributed evenly.

Bake at 350 degrees for one hour. Every 20 minutes, briefly remove pan from oven, and spoon or baste an additional thin layer of ketchup or barbeque sauce across the top of the loaf. Serve with your favorite steamed vegetables, a salad, and/or a loaf of gluten-free bread. This amazing dish serves at least 6 people, unless everyone is very hungry. Once you start eating it, you’ll find it quite hard to stop.

The loaf keeps well in the refrigerator and makes a nice lunch or reheated snack at home or in the office. It stays moist and fresh for several days. You’ll be glad you took the time to prepare this amazingly inexpensive, delicious meal. Welcome to autumn!

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Summary: We love our vegan and gluten-free cheese, especially when it's non-GMO. Parmela's Creamery, which started out with their signature product, parmesan-style cheese, will not disappoint. Their vegan cheeses are fermented like regular dairy cheese, offering a whole new vegan cheese experience.
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We love our vegan and gluten-free cheese, especially when it’s non-GMO. Parmela’s Creamery, which started out with their signature product, parmesan-style cheese, will not disappoint. Their vegan cheeses are fermented like regular dairy cheese, offering a whole new vegan cheese experience.

Parmela’s nut-based cheeses are fermented and aged to offer a rich, tangy flavor, just like dairy cheese. The almond and cashew-based cheeses include soy, which is in a more digestiable form due to breaking down during the fermentation process.

Parmela’s also just released their creamy vegan cream cheese. Also nut based, these spreads include rich coconut oil to bring a full flavor to the cream cheese. Parmela Creamery vegan cream cheese comes in 3 flavors: original, black pepper and kalamata olive. Like the parmesan-style vegan cheese, the cream cheese is fermented and aged.

There’s more exciting news: Parmela’s will be expanding their line even further, to include sauces. The sauce flavors are Tomato Vodka, Alfredo and Artichoke. All are vegan, gluten-free and nut-based, and perfect on gluten free pasta, gluten free lasagna, or over veggies.

You can order all existing Parmela products, and get on a waiting list to be notified when the sauces are available, at Vegan Essentials.

Parmela's vegan cheese

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Summary: We clearly can't get enough of pumpkin recipes! This recipe is so easy and delicious, that it makes it a prime candidate for a holiday party or potluck.

We clearly can’t get enough of pumpkin recipes! This recipe is so easy and delicious, that it makes it a prime candidate for a holiday party or potluck.

Delicious Vegan and Gluten-Free Pumpkin Spread

1 cup organic canned pumpkin
16 oz of your favorite cream cheese
1/3 cup cup vegan sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
2 tsp vanilla

In a mixer, or with a hand mixer, mix the cream cheese until it is light and fluffy. Beat in the sugar and mix thoroughly, until it is fluffy again, and the grains of sugar have disintegrated. Add the rest of the ingredients, mixing well until the spread is creamy and smooth. Serve immediately, or refrigerate until time to serve.

It’s that easy! This dip tastes delicious on apple slices, your favorite gluten-free and vegan muffins, or our favorite, Pamela’s vegan, gluten-free ginger almond cookies.

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