Tag Archives: gluten-free

Vegan Pumpkin Spinach Artichoke Dip

Add a little fall festivity to your dip display with this recipe!

Baking the dip inside the pumpkin allows for some of the pumpkin flavor to seep through. If you want to get really pumpkin crazy, you can use a fork to shred the pumpkin flesh into the dip.

pumpkin chip dip


1 pie pumpkin, 2 c chopped spinach (frozen or fresh), 12 oz artichoke hearts, 2/3 c unsweetened almond milk, 3 garlic cloves, 1 bag dairy-free mozzarella cheese, 1/2 yellow onion, 1/4 tsp salt, 1/4 tsp black pepper, olive oil


1. Preheat oven to 350 F.

2. Lightly caramelize minced garlic and diced onion in olive oil.

3. In a bowl, mix the caramelization with the other ingredients, minus the pumpkin.

4. Gut the pumpkin. (Save the seeds for baking the best pumpkin seeds ever!) Place it in the oven, top off, for 45 minutes. The dip is going to bake alongside it and then in it, conveniently at the same temperature.

5. Pour the dip ingredients into a casserole dish. Cover with tin foil to prevent browning and bake for 25 minutes or until cheese is nearly melted.

6. Remove the dip ingredients from the baking dish and pour the contents into the pumpkin. Continue baking for the remaining 20 minutes. Make sure tin foil is over the hole of the pumpkin to prevent browning.

7. After baking, if desired, shred the pumpkin flesh with a fork and mix in with the dip.

8. Use dipping food of choice–from chips to crackers to bread or veggies!

9. Remove any leftovers from the pumpkin and store in fridge in airtight container.





Vegan Gluten-Free Blackberry Cobbler Tart Recipe

This delicious recipe is somewhere between a cobbler, tart, and crisp. It’s delicious. That’s all that matters.

It’s also relatively easy to make! The preparations take less than 20 minutes and then it bakes for 40 minutes.

These blackberries were handpicked (perks of living in the PNW!) and then frozen so that I can make blackberry goodies year-round!

blackberry cobbler tart crisp


For the filling: 2-1/2 c of blackberries,  1 Tbsp maple syrup, 1/2 tsp vanilla extract, 2 tsp cornstarch (or corn flour for thickening)

For the crust: 1 c brown rice flour (or gluten-free flour of choice), 3/4 c oats, 1/4 c maple syrup, 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp salt, 5 Tbsp solid coconut oil


1. Preheat oven to 350 F.

2. Mix the filling ingredients in one bowl.

3. Mix the crust ingredients in another, being sure to mash the solid coconut oil up until the mix is crumbly. Set aside a large handful of the crust mix to sprinkle on top.

4. Press a thin layer of the crust into a tart pan being sure to go up the sides of the pan about 1/4 inch.

5. Pour in the blackberry filling.

6. Crumble the rest of the crust ingredients on top.

7. Bake for 40 minutes. Tent tin foil over the top at 20 minutes so that that top doesn’t burn!

8. Serve, eat, enjoy! Store covered in fridge.

Check out my handpicked jam recipes for: blackberries, nagoonberries, and watermelon berries.

This recipe was adapted from Bakerita.com.

Recipe for The Best Pumpkin Seeds Ever

For 29 years, I’ve been eating pumpkin seeds the basic, old-fashioned way: baked and covered in salt.

This year, thanks to inspiration from my friend, I went wild with my pumpkin seed baking, and I’ve never had such delicious fall-flavored morsels in my mouth.

pumpkin seeds


pumpkin seeds, salt, garlic powder, cumin, paprika, fennel


1. Preheat oven to 300 F.

2. Gut the pumpkin, separating as much goo as you can from the seeds. Be sure to save every last one!

3. Spread on a small baking sheet and sprinkle with the above spices in whatever amount you deem delectable! I recommend going easy on the fennel. I went easy on the paprika, too, because I’ve got a limited tolerance for hot spices.

4. Bake for 40 minutes, rotating frequently.

5. Remove from oven and spread around baking sheet to keep from sticking. Allow to cool.

6. Serve, eat, enjoy! Store in cupboard in airtight container to prevent staleness.

Vegan Pumpkin Pancakes with Kiwi & Clementines

Last night, I had a craving for vegan waffles. I don’t have a waffle-maker, but I could whip up some pancakes! However, I was lacking blueberries for my signature vegan blueberry pancakes. So I thought I’d add in some cinnamon.

Then I saw my bag of clementines and thought, why not? Below the clementines was a can of pumpkin I’d been meaning to use to make my popular vegan pumpkin bite cookies. Pumpkin and clementine sounded like a pretty good combo to me.

I added the kiwi in last minute because kiwi and clementine go very well together. The result was sinfully delicious, and my taste buds were so pleased that I thought outside the box!

I also used generic gluten-free flour for this recipe, which replaces regular flour 1:1.

vegan pancakes


1 c flour, 3 tsp baking soda, 3 tsp cinnamon, 3 Tbsp applesauce, 1 tsp vanilla extract, 1/2 can pumpkin, 1/3 c maple syrup (or sugar/sweetener alternative), 2 Tbsp olive oil (or coconut oil), 1/2 c water (or as needed for pancake batter consistency), 3 peeled clementines, 1 peeled kiwi, dash each of: nutmeg, ground cloves, ginger


6 medium pancakes (I ate them all)


1. Whip everything except the fruit together. Add additional flour or water as needed to get the pancake batter consistency.

2. Coat a griddle in coconut oil. Plop the batter blobs on there once the coconut oil is melted.

3. Cook each pancake on low-medium heat. You may have to press down on them with the flipper to make sure they cook all the way through.

4. Arrange the clementine slices and cut up kiwi on the pancake stack. I recommend squeezing some of the fruit juice over top of the pancakes, too!

5. Top with maple syrup, coconut whip and/or almond butter.

6. Serve, eat, enjoy!

Vegan Gluten-Free Iron Boost Recipe With Quinoa and Pesto

The World Health Organization declared iron deficiency/anemia the number one medical condition relating to nutrients worldwide.

While omnivorous humans tend to equate meat to iron, a plant-based diet is rich in the mineral.

Variances of the following vegan and gluten-free foods are jam-packed with iron:

  • Beans
  • Soy
  • Leafy greens
  • Seeds
  • Nuts

Good news–they’re all included in this recipe! For any newbs out there, World’s Healthiest Foods offers a more comprehensive list of vegan options that are loaded with iron.

If you’re simply looking for an incredibly delicious and filling meal, this recipe will still be great for you. If you’re a woman with Satan for a uterus constantly battling Old Faithful once a month, then this recipe is an excellent addition to combat period-induced anemia.

A healthy vegan diet shouldn’t be low in iron. In a normal day without iron-packing, I receive three times the daily recommended value (DRV). But with anemia, especially in menstruating women, you have to consume crazy mineral amounts to get back to a normal level. Talk to your doctor for an individualized DRV. Cronometer is a great (and free!) way to help track, but keep in mind that it’s not 100% accurate.

The best part about this recipe is that it can be made to your specifications. Swap out the spinach for kale, the chickpeas for navy beans, the tofu with tempeh, or the homemade cilantro-walnut pesto with basil-almond pesto. You can even substitute the quinoa with rice or gluten-free pasta!


quinoa, tofu, homemade vegan pesto, garbanzo beans (chickpeas), spinach, olive oil, salt, pepper, garlic, Bragg’s liquid amino acids*



1. TOFU: Preheat the oven to 350 F. Grease a baking sheet; I use coconut oil. Slice tofu block in 1/4″ thick rectangles and slice those pieces in half. They should look about the size of a domino. Baste the tofu with olive oil. Bake for 30 minutes or until slightly brown, turning at halfway mark. Can be lightly flavored with Bragg’s, too!

2. QUINOA: Cook it. You know how.

3. PESTO: Make it your way.

4. CHICKPEAS: Warm up a can or cook soaked beans as you like.

5. SPINACH: Recommended raw, but can also be sauteed.

6. Toss all the ingredients in a bowl and season as needed with additional salt and pepper and garlic.

7. Serve, eat, enjoy!

Recipes like this are great to make in bulk! Store in the fridge and eat cold or reheated.

Tips for Snacking: Beyond Allergies and Diet Restrictions

Snacking, baking, and cooking can be tricky when allergies and dietary restrictions are involved. But there’s a community of individuals in the same situation with tips, tricks, and recipes to keep things tasting good and healthy.

My gluten-free and vegan recipes arise from a hodgepodge of experimentation and inspiration.

Here are some tips for making food when you have allergies or diets to adhere to:

 1. Buy in bulk

Packaged and processed foods get costly when you have to buy something with a sugar-free, gluten-free, dairy-free, all-natural or organic label. Though most of my food is fresh, I do rely on some shelf products for easier cooking.

My mornings used to start with cereal before I had to start reading labels. Now, I eat oatmeal with fruit every morning. I buy oatmeal and frozen blueberries in bulk from Amazon or Costco. In the long run, it saves me money and a lot of trips to the store.

 2. Cook in bulk

In addition to buying in bulk, cooking in bulk helps me eat healthy. Because I rely on home-cooked meals instead of packaged or restaurant dinners and lunches, I would spend a lot of time in the kitchen without preparing in bulk. Pulling 60-hour work weeks makes me not want to cook every night, so I dedicate one night to preparing lunch and dinner for most of the week.

Most of my leftovers are good for a week in the fridge and can be eaten cold and on-the-go if necessary. Quinoa medleys and squash are a favorite of mine because they’re jam-packed with nutrition while being extremely filling. And, I don’t have to stand over the stove top constantly stirring. The hands-on prep time is minimal.

 3. Make extra to share

When you have dietary restrictions, it’s often difficult for people to conceive what you put into your mouth on a daily basis. You’re probably tired of hearing people say, “What do you eat?”

If you’re packing some delicious allergy-free cookies to snack on at work, chances are, your co-workers will want some. But they have preconceived notions that the cookies can’t taste good without butter, eggs, wheat flour or sugar. Prove them wrong! Bring along a few extra goodies to share. It helps educate and open their minds. And who knows? They just might whip up an allergy-free recipe to share with you down the road!

 4. Experiment in the kitchen

If you stick to following recipes on the Internet, you will be running to the store a lot to pick up items you only use once. If a recipe calls for flax seed but you’ve got applesauce on-hand, try using that as an egg replacer. If it calls for almond flour but you’ve got rice flour, try that.

Better yet, open the cupboards and fridge, see what you’ve got, and toss some things in a pan. Most of my favorite recipes resulted from experimentation.

**This post was inspired by SkinnyPop, a healthy, gluten-free option for popcorn snacking.

Vegan Gluten-Free Pumpkin Cookie Bites


FALL IS HERE! THE MOST MAGICAL AND BEAUTIFUL WEATHER IS ON ITS WAY! And with it comes all things pumpkin. That means I’ll be on my annual pumpkin kick, so look for PUMPKIN EVERYTHING coming at you over the next few months.

Disclaimer: I rode my bike all around the city in search of canned pumpkin. Apparently, everyone and their mom is already onto the pumpkin craze. But, alas, I finally found an expensive “nutritious” brand not even the store staff knew about, so my fall-themed camping trip can be complete!



3 c gluten-free flour, 1 can pumpkin (1.5 oz), 1/2 c applesauce, 1 c pure cane brown sugar, 1 tsp solid coconut oil, 1 tsp vanilla extract, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp nutmeg, 1/4 tsp ground ginger, 1/8 tsp cloves

Makes: 48 bite-sized cookies


  1. Preheat oven to 350 F.
  2. Combine the flour, baking powder, baking soda and spices. Mix thoroughly.
  3. Add in the sugar and mix evenly.
  4. Add the applesauce, pumpkin, vanilla extract and coconut oil. Mix until silky smooth. You may need to employ a blender or your hands!
  5. Cover a baking sheet with no-stick spray.
  6. Plop bite-sized dough shapes on the pan. I recommend 6×4 rows, so expect to make 2 sheets worth.
  7. Bake for 15 minutes. Don’t let the bottoms burn! They should be soft on the inside, crispy on the outside. When they cool, the whole cookie will be soft like bread!
  8. Allow to cool on wire racks.
  9. Serve, eat, enjoy!

This recipe was modified from Food.com.