Vegan Apple Crisp (Gluten and Oil Free)

We celebrated our 1-Year Veganniversary on Sunday, yay! We definitely have no plans of going back to our prior lifestyle, that’s for sure.

To celebrate, we made some of our favorite things. One of them being Apple Crisp. I noticed that I never posted a recipe for it, so here it is! It was gone before I could do a proper photoshoot, so all you get is the quick snap with the trusty ol’ iPhone, lol!

Vegan Apple Crisp

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Here’s what you need:

Filling:

  • 4-6 Medium Apples (or 4-6 cups of any fruit)
  • 2 tsp lemon juice
  • Zest of 1 lemon
  • 1 T maple syrup
  • 1 tsp vanilla
  • 1 T tapioca, arrowroot or cornstarch
  • Cinnamon, allspice and nutmeg to taste

Topping:

  • ¼ C tapioca
  • ¼ C almond flour
  • ¼ C flaxmeal
  • ½ C gluten free oats
  • ½ C pecans or other nuts
  • 8 dates – pitted (or substitute 1/4 cup maple syrup if you don’t have dates on hand)
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 T maple syrup
  • Cinnamon, allspice and nutmeg to taste
  • 2-6 T almond milk

** You can make coconut whipped cream by chilling a can of full fat coconut milk overnight. Carefully scoop out just the cream and beat it with an electric mixer until it’s light and fluffy, then add 1 T of maple syrup and beat again for about 1 minute. 😀

 

Here’s what you do:

  • Preheat oven to 350.
  • Add all filling ingredients to a bowl and mix well.
  • Pour filling mix into 8×8 baking dish.
  • Place all topping ingredients (except for almond milk) into food processor and process until fine.
  • Starting with 2 T of almond milk, add to topping ingredients and stir. You want the dough to be similar to wet sand.
  • Once the dough is the right consistency, spread on top of filling ingredients.
  • Cover with foil and bake for 30 minutes.
  • Remove the foil, reduce the heat to 325, then bake for another 20 minutes.
  • Remove from oven and let sit at least 20 minutes before serving.
  • Enjoy!
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Roasted Veggies & Quinoa (Vegan, Gluten-Free)

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Since I have classes most evenings during the week, I have to plan meals that I can prep beforehand so that we can have a hot, healthy dinner as soon as class is over. This one is very easy to get ready, then pop in the oven. I generally roast my veggies on a lower heat, like 300…I turn them on before I head out to Bootcamp, then when I’m done an hour later, they’re ready. YUM!

I always make enough for my Hubs and I to have dinner, plus lunch the next day. Feel free to adjust the amounts based on your needs!

Roasted Veggies and Quinoa

Here’s what you need:

  • 4 Cups Quinoa, cooked

Veggies (Get creative and try new things! This is just what I used.)

  • 2 Cups Frozen Broccoli Florets
  • 1 Green Bell Pepper, chopped
  • 3 Small Potatoes, diced (any kind will do)
  • 2 Carrots, cut into wedges
  • 4 Slices of Red Cabbage
  • 2 zucchini, diced
  • 1 Cup Mushrooms, sliced
  • Seasonings I used: salt, pepper, garlic, italian seasoning, nutritional yeast, fennel seeds

Garlic Dressing

  • 1/3 Cup Tahini
  • 1/2 Cup Unsweetened Almond Milk
  • 2 T Coconut Aminos
  • 1 tsp Garlic Powder
  • 1 tsp Minced Garlic
  • 1/4 tsp Sea Salt

Here’s what you do:

  • Add all Garlic Dressing ingredients to a small bowl and whisk together. If it’s too thick, add more almond milk until it’s the consistency you like. Then, place in the refrigerator.
  • Prepare quinoa according to package instructions. (If you don’t need to prep this meal, then you can wait until the veggies go in the oven to get the quinoa going.)
  • In a small saucepan, saute the mushrooms until they are soft, about 5-7 minutes. Set aside. (If not prepping, you can make these closer to when the veggies should be done.)
  • Preheat oven: 300 for slower roasting, 375 for quicker roasting.
  • Line 2 baking sheets with Parchment Paper.
  • Add broccoli to one baking sheet, then the rest (minus the mushrooms) to the other.
  • Sprinkle with seasonings of choice.
  • Bake an hour at 300, or 30-40 minutes at 375, or until the veggies are tender and golden brown.
  • Line a plate or bowl with quinoa, top with your roasted veggies & mushrooms, then drizzle with the garlic dressing.
  • Enjoy!

 

 

 

Vegan Nacho Dip

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I guess this is more of an idea than a recipe, just because the possibilities are endless! This is my husband’s most favorite thing to eat, so I make it almost every week. It’s one of those meals that keeps getting better everyday, so, it’s very convenient to throw together and pre-bake, then just scoop out what you want and reheat. Not to mention, it makes so much, it feeds us for several meals! It’s also colorful, which is something I like in a meal. 😀

I’ll list what I have in mine, but get creative and add/subtract things that align with your tastes! 😉

Vegan Nacho Dip

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Here’s what I used:

  • 2 cans Vegan Refried Beans (Be aware that many contain lard, which would not be vegan!)
  • 3 Avocados – mashed & mixed with 2 tsp lemon juice
  • 2 cups cooked Brown Rice seasoned with salt, pepper, garlic powder, onion flakes, cumin and chili powder
  • 1 cup Vegan Nacho Cheese Sauce (Blend together: 1 c cashews (soak overnight if not using a high powered blender), 1/4 c almond milk, 1/2 tsp salt, 2 T Vinegar, 4 T Nutritional Yeast, 1/2 tsp Garlic Powder, 1/8 tsp Turmeric, 1/8 tsp Black Pepper, 1 Can Tomatoes and Green Chilies)
  • 2 cans Black Beans – drained and rinsed
  • 1 Onion – chopped
  • 2 Green Onions – sliced
  • Handful of Grape Tomatoes – quartered
  • 5 Small Bell Peppers – chopped (I use the mini multicolored packs of bell peppers)
  • 1 Small Can Black Olives (drained and rinsed)
  • 3 T Jalapenos – chopped
  • Handful of Pumpkin Seeds

Here’s what I do:

  • Preheat oven to 375.
  • Layer 9×13 baking dish with ingredients starting from the top: refried beans, avocado, brown rice, vegan nacho cheese, black beans, onion, green onions, grape tomatoes, bell peppers, black olives, jalapenos, pumpkin seeds.
  • Bake for 45 minutes or until bubbly.
  • Remove from the oven and let sit for 10 minutes.
  • Scoop and enjoy with tortilla chips, brown rice tortillas, on top of a salad, or just on its own! ❤

I’d love to hear what variations you used!

 

Vegan Gluten Free Hot Cross Buns

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Before I met my husband, I had never even heard of Hot Cross Buns. Then once he made some… OMG! I was hooked! All of the spices mixed with the fruit in a warm, slightly sweet cinnamon bun…YUM!

Needless to say, when we went vegan and gluten free, this was one thing we thought was off limits. I’m not one to give up on things, so I gave a vegan, gluten free version a shot and we were both really surprised and pleased with the results! Now, anyone that bakes gluten free knows that the texture will never be the same as regular flour. The texture of these is somewhat like a cake, but the taste is spot on!

Vegan Gluten Free Hot Cross Buns

Here’s what you need:

Wet Ingredients

  • 2/3 Cup Almond Milk
  • 1 T Coconut Oil
  • 2 T Coconut Sugar
  • 2 1/4 tsp Yeast

Dry Ingredients

  • 1 3/4 Cup Gluten Free Flour Blend (I used this recipe: Gluten Free Flour Blend )
  • 3/4 Cup Almond Flour (not almond meal)
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/3 Cup Coconut Sugar
  • 4 T Cold Coconut Oil
  • 2 tsp Cinnamon
  • 1 tsp Allspice
  • 1 tsp Ginger
  • 1 tsp Cloves

Fruit Mixture

  • 1/2 Cup Raisins
  • 1 Apple (chopped in small pieces)
  • Zest of an Orange
  • 1 tsp Orange Juice
  • 1 tsp each of: Cinnamon, Ginger, Cloves, Allspice

Topping Options

  • For the cross piping: GF Flour + enough water to make a paste.
  • Apricot Jam
  • Vegan Frosting (I brushed the tops with this: Vegan Cream Cheese Frosting)

Here’s what you do:

  • Heat almond milk in microwave until it’s about the temperature of warm bath water (not too hot, not too cold).
  • Stir in the rest of the wet ingredients and let it sit for about 5-10 minutes to let the yeast activate. (It should be poofy on top.)
  • While the yeast mix is activating, combine all the fruit mixture ingredients in a small bowl and set aside.
  • In a large bowl, whisk together all of the dry ingredients.
  • Add the yeast mixture to your dry mix and stir well with a wooden spoon.
  • Gently fold the fruit mixture in.
  • Lightly coat a pie plate with coconut oil.
  • With a 1/3 measuring cup, scoop out dough, not completely filling the measuring cup, and drop onto pie plate.
  • Continue until you have about 8 equal size buns.
  • If you are piping the cross, do this now by placing your paste in a baggie with one corner cut off or a piping bag.
  • Preheat the oven to 350
  • Cover the pie plate with plastic wrap and set on top of the preheating oven for 30 minutes to proof.
  • Remove plastic wrap and bake for 25-30 minutes or until the tops are golden brown.
  • Brush with your preferred topping as soon as they come out of the oven.
  • Enjoy! ❤

 

 

 

Healthier Vegan Turtles

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One of our favorite Office episodes has a reference to Turtles, so, it’s becoming a common saying in our house…  LOL!

Turtles are typically made with milk chocolate and caramel, so lots and lots of refined sugar. These Turtles are made with simple ingredients and the sweetness comes from dates! When we want a sweet treat, these are our go-to!

Healthier Turtles

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Here’s what you need:

  • 60 Pecan Halves
  • 10 oz bag of Vegan Chocolate (I use 72% Simple Truth Chocolate Chips)
  • 20 Large Pitted Dates
  • Optional: Peanut Butter (Peanuts and salt as the only ingredients!)
  • Optional: Chopped Almonds

Here’s what you do:

  • Soak dates in hot water for about 10 minutes.
  • Drain water, then add to a food processor.
  • Blend together until it becomes a creamy paste. (You may have to stop a couple of times to scrape down the sides.)
  • Line a baking sheet with parchment paper or foil & lightly spray or wipe down with coconut oil or other neutral tasting oil.
  • Drop date paste in small teaspoonful balls on baking sheet. (You may need to use a knife to rake it off of the spoon.) **Should make about 20.
  • Place 3 pecan halves on top of the date paste balls and lightly mash them in to make them look more like patties.
  • Using a knife that has been dipped in coconut oil, slide it under the date paste and flip them over so that the pecans are now on the bottom.
  • If you are adding peanut butter, do this now. Place a small amount on top of each date patty.
  • Place the baking sheet in the freezer.
  • Put your chocolate in a microwave safe bowl and microwave for 60 seconds. Stir and repeat in 30 second intervals until the chocolate is melted.
  • Remove the baking sheet from the freezer.
  • Using a fork, dip the bottom of the turtle in the chocolate, then turn it over to coat the top. Flip it back over and lift it out pecan side down…let the excess chocolate run off.
  • Place it back on the baking sheet and top it with the chopped almonds if you are using those. Because they are cold from being in the freezer, the chocolate will harden faster.
  • Once all of the turtles have had their chocolate baths, place them back in the freezer to set, 10 minutes or so.
  • Keep any leftovers in the freezer.
  • Enjoy!

 

 

Vegan Slow Cooker Lasagna Soup

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It’s about to get cold again…yuck! I’m ready for Spring!

This is one of our favorite soup recipes, especially during cold weather. It’s really versatile and you can easily add a little more of everything to make enough to last you several days. This is one of those meals that actually tastes even better the second and third day. I usually make some Vegan Gluten Free Bread to go with it!

Vegan Slow Cooker Lasagna Soup

 Here’s what you need:

For the Soup

  • 8 ounces sliced mushrooms
  • 2 small zucchini, diced
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 32 ounce can of crushed tomatoes (Be sure to look for cans with a BPA free liner!)
  • 6 ounces tomato paste (Be sure to look for cans with a BPA free liner!)
  • Salt, pepper and garlic powder to taste
  • 2 tablespoons Italian Seasoning
  • 5 cups vegetable broth
  • 8 ounces brown rice pasta (penne works well, or lasagna sheets cut into squares after they are cooked)

Cashew Ricotta

  • 1 ½ cups cashews, soaked*
  • 1 tablespoon apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon Italian Seasoning
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • fresh parsley for topping (optional)

Here’s what you do:

  1. Place all of the ingredients for the soup (minus the pasta) in the slow cooker, stir together, cover with the lid, and cook on high for 6 hours.
  2. To make the cashew ricotta, drain and rinse the cashews then add them to a food processor or high speed blender along with the remaining ingredients. Blend until smooth, but still thick in texture. You will have to scrape down the sides in between blending.
  3. When the soup is done cooking, bring a large pot of water with 1 tablespoon of salt to a boil. Add the pasta and cook until al dente. Drain, then add to your soup and stir.
  4. Serve with a dollop of cashew ricotta on top and enjoy! 🙂

 

Notes

*Soak cashews in a large bowl covered with a few inches of water for at least 6 hours. If you’re in a hurry, you can soak them in boiling hot water for 30 minutes. If you have a Vitamix or other high speed blender, you won’t need to soak them.

Vegan-Gluten Free “Sausage” Balls

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When trying to decide what to take to our family’s Christmas Eve get-together, I just couldn’t quit thinking about sausage balls. We always had them around the Holidays when I was a kid, and everyone always loved them. So, when you’ve gone vegan, and you don’t eat gluten, I wasn’t optimistic that I would ever get to eat them again. I figured I would try an experiment and see if it worked. Let’s just say that it worked so well, we had them again for New Years Eve too!

It was super simple, and they were totally delicious…especially when dipped into some homemade vegan ranch (recipe coming soon!).

Give it a try and let me know what you think!

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@BeyondMeat makes amazing products for vegans who also eat gluten free! Check them out!

 

_MG_0586Vegan-Gluten Free “Sausage” Balls

Here’s what you need:

  • 1 Package Beyond Meat Burgers
  • 2 Cups Daiya Cheddar Cheese Shreds
  • 1 1/4 Cup Pamela’s Gluten Free Biscuit & Scone Mix
  • 1 Tablespoon Fennel Seeds
  • 2 Teaspoons Sage
  • 1/2 Teaspoon Salt
  • Dash of Black Pepper
  • (optional) 1-2 Teaspoons Red Pepper Flakes

Here’s what you do: 

  • Preheat oven to 375.
  • Add all ingredients to a large bowl.
  • Using your hands, knead until everything is evenly mixed together. (If the mixture is too crumbly, add a teaspoon of water at a time until it holds together when you form it into a ball.)
  • Using a 1/8 measuring cup, scoop the mixture out, then roll into a ball.
  • Place onto a cookie sheet lined with parchment paper.
  • Bake for 30 minutes, or until the outsides are golden brown.
  • Serve warm with ranch and Enjoy!

**Makes approximately 20