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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

Ingredients:

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

Directions:

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.

 

 

 

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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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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.

Blueberry Vegan Protein Smoothies–With No Protein Powder!

If you’re pumping iron and want to bulk up on your protein for mega muscles, this protein smoothie is both delicious and nutritious! The best part about it? It’s free of any protein powder!

As any healthy vegan knows, the Where do you get your protein? question is mind-numbingly exhaustive. The myth that meat is the only source of protein can make us want to pull our hair out.

My sassy vegan friend, who stopped eating animals when she was 8, pointed out that she should have been dead from protein malnutrition two decades ago based on the protein myth. But alas, she is an energetic vagabond much like myself. People don’t really know how to respond when she points all that out. (I recommend you try it out; the reactions are priceless.)

Beans, leafy greens, nuts, soy, and more can get you your daily recommended value (DRV) of protein, which is roughly 45g for women and 55g for men.

If you drink two 16-oz servings of this smoothie a day, you’re getting over 65g of protein. SAY WHAAAA!?! One 16-oz smoothie will bring you more than halfway to your DRV. Again, SAY WHAAAA!?!

Also, for reference, an empty jar of peanut or almond butter is usually 16 oz. Mmmmm, almond butter.

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Ingredients:

1 block extra firm (not silken) tofu (45g protein)

4 Tbsp almond butter (13+g)

1/2 c dry oats (5+g)

1/4 c almond milk (<1g)

1 c fresh blueberries (1+g)

1 large banana (1+g)

Makes: 32 oz

Directions:

1. Mix all that protein-rich goodness in a blender.

2. Drink up! Have one with breakfast and another for a snack! Store in fridge or freezer.

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

Ingredients:

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

Makes:

6 medium pancakes (I ate them all)

Directions:

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!

INGREDIENTS:

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

*optional

DIRECTIONS:

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.

Vegan Gluten-Free Pumpkin Cookie Bites

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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!

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Ingredients:

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

Directions:

  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.