Blog Posts

Vegan Mexican Burger

5/16/2018

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This is such an easy & delicious recipe!

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!

Make these ahead of time for wonderfully healthy snacks!

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Vegan Creamy Sweet Potato Pasta

5/16/2018

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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:

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

Instructions:

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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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:

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

Instructions:

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!

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Cranberry Scones

5/15/2018

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These are simple & delicious!
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

Instructions:

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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Gluten-free Vegan Pizza Crust

5/15/2018

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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

Instructions:

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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Vegan West African Winter Soup

5/15/2018

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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

Instructions:

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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Easy Veggie Soup

5/15/2018

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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

Salt & pepper to taste

Instructions

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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Very Berry Vegan Cheesecake

5/15/2018

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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.

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Forward>>

Delicious & nutritious

Vegan Mexican Burger

Vegan Creamy Sweet Potato Pasta

Dr. Deb's Amazing GF Waffles

Cranberry Scones

Gluten-free Vegan Pizza Crust

Vegan West African Winter Soup

Easy Veggie Soup

Very Berry Vegan Cheesecake

Deb Harrell, ND

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