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I used up some cooked sweet potatoes I had in the fridge to make this creamy sauce that was delicious on gluten-free spiral pasta.
Ingredients:
Ingredients:
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb baby bella mushrooms sliced
- 1 cooked sweet potato, peeled
- 1 medium tomato, or 10 grape tomatoes, sliced
- 1 cup unsweetened almond milk
- 2 TBL fresh or 1 tsp dried basil and oregano to taste
- 1 TBL chipotle peppers (optional - very spicy)
- 1 10 oz packaged brown rice pasta, or other whole-grain pasta spirals
- Boil the pasta according to directions. Rinse.
- Sautee the onion, garlic, and mushrooms in water until soft. Add the sweet potato and mash in the pan with the other veggies.
- Add the herbs, tomatoes and almond milk. Stir well and cook on low to allow the flavors to mingle.
- Spoon over pasta and enjoy!
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This is such an easy & delicious recipe!
Ingredients:
Instructions:
Ingredients:
- One 14 oz can of kidney or pinto beans
- ½ cup rolled oats
- ½ cup cooked brown rice
- 2 TBL salsa
- Garlic and spices to taste
Instructions:
- Mash beans with a hand masher.
- Mix in remaining ingredients.
- Form into patties.
- Refrigerate for 20 minutes to set.
- Grill or broil on each side till golden brown.
- Enjoy!
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Modified from a recipe in May All Be Fed by John Robbins.
If you want to be a hit at a potluck, take this recipe. I won the recipe contest at a large gathering with this pie!
Ingredients:
Instructions:
Pie Crust: Can be used for any pie!
If you want to be a hit at a potluck, take this recipe. I won the recipe contest at a large gathering with this pie!
Ingredients:
- 1 recipe Whole Wheat Pie Dough (below)
- 3/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 Tbls. Arrowroot powder
- 2 Tbls. Raw tahini
- 2 ½ cups pecan or walnut halves
Instructions:
- Preheat oven to 350 degrees.
- Line a 10-inch pie pan with the pie dough. With a fork, prick holes all over the bottom & sides of the shell.
- Bake until a light golden color, 10 to 15 minutes. Let cool.
- Put the maple syrup, barley syrup, cinnamon, arrowroot, and tahini in a food processor and process until smooth. Add the pecans and pulse several times to coarsely chop the nuts.
- Pour the filling into the baked pie shell.
- Bake until the filling is bubbly and the top is evenly browned, 25 to 30 minutes.
- Cool completely before serving.
Pie Crust: Can be used for any pie!
- 1.5 cups GF flour blend or whole wheat flour
- 1/2 tsp salt
- 1/2 tsp date sugar (optional)
- 1/4 - 1/2 cup almond milk
- Coconut oil spray
- Spray pie pan with coconut oil.
- Combine all ingredients except spray.
- Press into pie pan.
- Poke with a fork several times on bottom & sides of crust.
- Bake in 350 degree oven for 15 minutes before filling.
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Delicious & packed in great fiber!
Ingredients:
Instructions:
Ingredients:
- 1/2 cup chia seeds
- 1/2 cup water
- 1 TBS vanilla
- 1 cup maple syrup
- 2 cups buckwheat flour or other GF flour
- 1 tsp baking powder
- ½ tsp sea salt
- 1 teaspoon cinnamon
- ¼ tsp nutmeg
- 1 cup raisins or chopped dates
- 2 cups oats
Instructions:
- Mix together Chia seeds water – set aside.
- Add vanilla & maple syrup. Allow to stand for 10 minutes.
- Mix together dry ingredients.
- Add wet ingredients. Stir to moisten (may add more water if needed). Drop by teaspoonful onto ungreased baking sheet.
- Bake for 15 – 20 minutes until browned.
- Optional – add vegan dark chocolate chips for variety.
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I wanted to make a dessert that was sweetened with dates & nailed this the first go round. You will love it!
Cheesecake Recipe
Ingredients:
1 oz container of vegan daiya cream cheese
2 cups frozen or fresh organic berries of choice
2 tablespoons of lemon juice
1 cup dates
2 Tbls. ground chia or flax seeds
1 graham cracker crust
Preparation:
1Combine all ingredients except the crust in a food processor & process until smooth.
2Pour into prepared graham cracker crust.
3Freeze & enjoy!
Additional Notes: I used an Arrowhead Mills pre-made crust & Cascadian Farms frozen cherries, raspberries, and strawberries. If you have a good food processor, you don't have to thaw first.
Ingredients:
1 oz container of vegan daiya cream cheese
2 cups frozen or fresh organic berries of choice
2 tablespoons of lemon juice
1 cup dates
2 Tbls. ground chia or flax seeds
1 graham cracker crust
Preparation:
1Combine all ingredients except the crust in a food processor & process until smooth.
2Pour into prepared graham cracker crust.
3Freeze & enjoy!
Additional Notes: I used an Arrowhead Mills pre-made crust & Cascadian Farms frozen cherries, raspberries, and strawberries. If you have a good food processor, you don't have to thaw first.
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A quick, easy, and delicious vegetable bean soup that is vegan and low-fat! It is very satisfying and perfect for a chilly night! The refried beans make it a bit creamy in texture.
Ingredients
· 1 onion, chopped
· 3 cloves garlic, chopped
· 1 cup dry white wine
· 1 red bell pepper, chopped
· 2 tomatoes, chopped
· 2 tablespoons chopped fresh cilantro
· 1 large sweet potato, peeled and chopped
· 3 stalks celery, chopped
· 32 ounces low-fat vegetable broth
· 1 can Eden chili beans
· 1 can fat-free refried beans
· 1 cup frozen peas
· 1 cup frozen organic corn
· 1 bunch Swiss chard, kale or spinach, chopped, stems removed
· 1 tablespoon chili powder
· 1 teaspoon cumin
· 1 onion, chopped
· 3 cloves garlic, chopped
· 1 cup dry white wine
· 1 red bell pepper, chopped
· 2 tomatoes, chopped
· 2 tablespoons chopped fresh cilantro
· 1 large sweet potato, peeled and chopped
· 3 stalks celery, chopped
· 32 ounces low-fat vegetable broth
· 1 can Eden chili beans
· 1 can fat-free refried beans
· 1 cup frozen peas
· 1 cup frozen organic corn
· 1 bunch Swiss chard, kale or spinach, chopped, stems removed
· 1 tablespoon chili powder
· 1 teaspoon cumin
- Salt & pepper to taste
- Saute vegetables in wine for 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes or until the vegetables are tender. Serve with a nice salad and whole-grain bread! Enjoy!
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I was inspired to create this after tasting something similar in a café here in town. My husband named it and was not disappointed in the results!
Ingredients:
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 3 stalks celery, chopped
- 2 large sweet potatoes, peeled & chopped
- 1 medium yellow pepper, chopped
- 2 tablespoons diced garlic
- 1/2 cup white wine
- 20 ounces Eden crushed tomatoes
- 2 cups vegetable broth
- 24 ounces water
- 3 cups chopped kale
- 1/2 cup chopped cilantro
- 1 tablespoon turmeric powder
- 1 tablespoon diced fresh ginger or 1 tsp powdered
- 1 cup organic peanut or almond butter
- Chopped cilantro for garnish
- Sea salt & hot pepper sauce to taste
- Place all vegetables in white wine or water and sauté for 10 minutes.
- Add tomatoes, vegetable broth, and water and simmer for 30 minutes.
- Once vegetables are soft, remove 2 cups & blend with the peanut butter. Return to soup & serve.
- Garnish with cilantro.
- Enjoy the deliciousness!
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This is an easy & delicious vegan gluten-free crust that can be used for pizza, pies, etc. It comes out fairly soft so great to eat with a fork!
Ingredients:
- 1.5 cups almond meal (can be made by grinding almonds in a food processor or buying it at somewhere like Trader Joes)
- 1.5 cups millet flour
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons oil
- 2 tablespoons ground chia seeds soaked in 6 Tablespoons water for 5 minutes
- 1/4-1/2 cup water
- Mix the dry ingredients.
- Add the wet ingredients to the dry & stir well.
- Place on an oiled baking sheet or in a pie plate & spread evenly using a large spoon dipped in water.
- Bake on 350 degrees for 20 minutes before filling for pie or layering for pizza.
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These are simple & delicious!
Ingredients:
Ingredients:
- 1/2 cup dried fruit-sweetened cranberries or raisins
- 1/2 cup water
- 2/3 cup unsweetened almond milk
- 1/4 cup coconut, grapeseed or sunflower oil
- 3 Tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 2 cups Einkorn or spelt flour
- 1.5 teaspoons non aluminum baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Preheat the oven to 350°F.
- Put the cranberries and water in a small saucepan, and bring to a simmer. Remove from the heat, cover, and let stand for five minutes. Drain well.
- In a medium bowl, combine the almond milk, oil, maple syrup, and cinnamon.
- Whisk the flour, baking powder, baking soda, and salt in a large bowl until combined. Add the almond milk mixture and cranberries and combine, using as few strokes as possible so you do not over mix the dough.
- Turn the dough out onto a lightly floured work surface. Shape the dough into a ball and pat out with your fingers to a thickness of 1/2 inch. Use a lightly floured 2 inch round cookie cutter to cut out the scones. Gather up scraps, pat out again and cut out more scones. You should have 15 total.
- Transfer the scones to an un-greased baking sheet. Bake until lightly browned, 20 to 25 minutes. Serve hot.
- Enjoy!
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I worked and worked to develop the perfect recipe for waffles that are gluten-free, vegan and oil free. These vegan waffles are amazing! I make the batch and freeze them, then pop them in the toaster. Delicious!
Ingredients:
Ingredients:
- 1/4 cup chia seeds soaked in 2 cups of water for 10 minutes
- 4 cups of soy, almond or rice milk
- 2 cups gluten-free oats
- 2 cups buckwheat flour
- 2 cups millet flour
- 1 tsp salt
- 1 tablespoon plus 1 teaspoon aluminum-free baking powder
- Blend the chia seed mixture, milk, and oats in a Vitamix or blender.
- Mix remaining ingredients in large bowl.
- Add wet mixture to the dry and bake in a waffle maker for 9 minutes.
- Cool on rack and enjoy or freeze!