Tag Archives: vegan

Shredded Brussels Sprouts Salad

Final

I know Brussels sprouts get a bad rap.  They’re kind of like spinach.  People just think “yuck” when they hear the words without giving them much chance.  But I’m here to set them free.

Surprisingly, I never tasted them until a few months ago (I’ve told y’all my journey has been SLOW!) when my awesome husband made me some roasted Brussels sprouts with a Honey-Sriracha sauce.  Totally blog worthy.  And it’s coming.

But until then, you can enjoy this beautiful fall-tasting salad and all its glory.  I hope it changes your mind on this little boogers, because they really are incredible!

This salad will keep well in the refrigerator well without getting soggy, although mine never lasted that long 🙂

Salad plate

I served this salad for dinner one night as a part of a “cold salad plate” with raw fruits & veggies.  On the plate were two of my all-time favorite salads, Vegan Tuna Salad & Cranberry-Quinoa Salad! You’ll also see this Buffalo Hummus on the plate too!

Shredded Brussels Sprouts Salad
 
Ingredients
  • 1 pound Brussels sprouts, washed, trimmed & cut in half
  • ½ cup walnuts, chopped
  • ½ cup dried cranberries
  • 1 carrot, peeled
Dressing:
  • 6 T olive or grape seed oil
  • 2 T apple cider vinegar
  • 1-2 T maple syrup
  • 1 t coarse ground mustard
  • salt & pepper to taste
Instructions
  1. In a food processor, shred the carrot and Brussels sprouts.
  2. Transfer to a large bowl.
  3. Add all other salad ingredients and stir.
  4. Mix dressing ingredients in a small bowl and whisk until combined.
  5. Pour over salad and stir.
  6. Chill for best results.
  7. Enjoy!

 


Gluten Free Buttermilk Biscuits

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I know that everybody doesn’t need a gluten free and dairy free biscuit.  But if you’re like me, and you yourself are gluten free by choice or for medical necessity or your household is battling a food related disease or allergy, you know how precious a recipe like this can be.

It has honestly taken me some time to figure this one out to get the recipe just the way we like them.  Now, this is like GOLD in the form of some gluten free flours and vegan butter.

If you are not gluten free, then these biscuits will (of course still taste awesome) lack a certain “fluff” that you are used to.  It’s actually why wheat is so great for baking–the gluten is what helps it have that sponge-y texture. I’m pretty used to the texture of gluten free goods now, but if you’re not, you’ll see these have more of a dense or scone-like texture.

These biscuits are safe for our sweet Beckham who is soy free, dairy free, gluten free, egg free, and peanut free.  He is lucky to have almond milk on the menu–but if you’re baking these for someone who can’t, feel free to sub whatever kind of milk necessary (rice, hemp, etc).  If you aren’t dairy free, regular buttermilk will work for the almond milk/apple cider vinegar mixture.

Alright, roll your sleeves up, throw your apron on, and get baking 🙂  There’s so many amazing reasons in life to eat a plate full of biscuits!

Before making the biscuits, you’ll need to make this Biscuit Mix.  Store it in an airtight container in the fridge for a few weeks.  Don’t worry, I’ll be uploading a Cinnamon Drop Biscuit and Vegetable Pot Pie recipe soon that will help make this mix disappear!

Biscuit Mix
 
Ingredients
  • 2 cups brown rice flour
  • 2 cups sorghum flour
  • 1 cup arrowroot starch (or organic cornstarch)
  • 1 cup potato starch (or tapioca starch) STARCH, not flour
  • 4 teaspoons xanthan gum
  • 5 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1½ teaspoons sea salt
Instructions
  1. Combine all ingredients in a large bowl.
  2. Stir until well combined.
  3. Store in air tight container in the fridge for up to 2 weeks.

 

To make the biscuits:

Buttermilk Biscuits--Gluten Free & Dairy Free
 
Ingredients
  • 2 cups gluten free biscuit mix (recipe above)
  • 3 Tablespoons coconut oil, frozen for 10 minutes
  • 2 Tablespoons vegan butter, melted
  • 1 cup almond milk + 1 T apple cider vinegar (makes buttermilk)
Instructions
  1. Preheat oven to 425 degrees & grease a large baking sheet. (I use coconut oil)
  2. Put the coconut oil in a freezer safe dish or on parchment paper and set in freezer for about 10 minutes. You want it to be hard, but not rock solid.
  3. Combine apple cider vinegar and almond milk in a small bowl and set aside to curdle.
  4. Put biscuit mix in a large bowl & add in frozen coconut oil.
  5. With a biscuit cutter, cut in the coconut oil until it is the size of peas.
  6. Add the melted butter & buttermilk mixture, and stir until just combined.
  7. Lightly flour a surface and your hands. (or use parchment paper)
  8. Put biscuit mixture on the floured surface, and using hands, form into a large rectangle. The biscuits don't rise much during the baking process, so make sure the rectangle has a little height on it.
  9. Using a mason jar lid or biscuit cutter, cut out 12 biscuits, reshaping or re-flouring the dough if necessary.
  10. Place each biscuit on the baking sheet and bake for 12-15 minutes until done.
  11. Take out of oven & brush vegan butter on the top for an extra buttery flavor!

 

 


Maple-Balsamic Stir Fry

Final

This beautiful creation came out exactly like I wanted.  Sometimes, I’ve just got a taste that I must create–and this one hit the spot on the first try!

I’m so inspired by many of the one bowl meals I’ve seen on many blogs–and wanted to try my hand at one.  But since I’ve got a sweet tooth and an itching for all things fall, this Maple-Balsamic inspired dish was a perfect solution.

I’d like to say that this recipe serves 2 people, but let’s be honest.  I eat a LOT.  Like, a LOT.  So, this is a one portion meal for me.  Partly because I was lazy & didn’t make anything else.  To make this a full meal–and to make it stretch a bit, next time, I will most likely serve a salad first and add a piece of chicken to my husband’s–and that’s a full meal.

Regardless, it’s very simple to double or even triple this recipe!

A few things about this recipe:

  • Make your brown rice ahead of time and keep it in the fridge to get it very cold.  That helps make for a crispy stir fry.  I usually make a huge bowl of rice at the beginning of the week because Mexican Rice Bowls are always on the menu around here.
  • I use a soy-free Vegan butter made by Earth Balance because my son Beckham can eat it–and it saves me from having to make an extra meal.

Maple-Balsamic Stir Fry
 
Ingredients
Balsamic Roasted Brussels Sprouts:
  • 1 cup Brussels Sprouts, ends trimmed & cut in half
  • 1 t oil
  • 1.5 t balsamic vinegar
  • pinch of salt
Buttered Carrots:
  • 2 large carrots, peeled & chopped
  • 1 heaping t vegan
  • drizzle of maple syrup
  • pinch of salt
Balsamic Glaze:
  • ¼ cup maple syrup
  • 3 T Balsamic Vinegar
  • 2 t Dijon mustard
Stir Fry:
  • spoonful of vegan
  • 2 cups cooked brown rice, cold
  • 1 t sesame seeds, plus more for topping
  • ½ t Sriracha sauce
  • 1 green onion, chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Place trimmed & cut Brussels sprouts in a small baking dish.
  3. Add oil, vinegar, and salt.
  4. Stir until combined.
  5. Bake for 25 minutes, stirring halfway through.
  6. Meanwhile, put chopped carrots in a small saucepan and cover with water.
  7. Bring to a boil and boil for 7-9 minutes, stirring occasionally.
  8. In a small saucepan, combine Maple-Balsamic glaze ingredients.
  9. Bring to a boil, and let boil for 3-5 minutes, stirring frequently, until mixture has thickened. Set aside.
  10. Drain carrots, and return to pan. Add the butter, maple syrup, and salt. Stir until combined. Set aside.
  11. In a wok, melt a spoonful of butter.
  12. Add rice, and saute until heated through and crisp.
  13. Add cooked carrots, roasted Brussels Sprouts, sesame seeds, and Sriracha sauce.
  14. Stir until well combined.
  15. Add Maple-Balsamic glaze & stir fry until heated through.
  16. Top with green onion & sesame seeds.
  17. Enjoy!

 


Lentil-Potato Stew

Featured Image 2

I don’t know about you, but I just get little girl kind of excited about fall and the beginning of soup season.

It’s probably how my hunter friends feel about the smell of deer pee and countless hours in the stand. Other people just don’t understand it (like ME), but somehow it amuses and fulfills these  friends.

That’s how I feel about my soups.  Other people might not get it.  But it brings me joy.

Have a bad day? Make some soup.  Have a great day? It calls for soup.  Depressed? How about some soup and biscuits?

Soups are a part of my regular routine for many reasons:

-They freeze well and make busy nights easy!

-They are cheap.  Really, who doesn’t get excited about that?!

-They are packed full of healthy ingredients.  It’s even easy to sneak in some things like carrots and spinach.

-They give this vegan-like girl some awesome protein.  I can’t lie though, lentils do something special to my digestive system.  Whew!

I hope you enjoy this recipe, and I hope it gets you excited about this beautiful season coming up!

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Lentil-Potato Stew
 
Ingredients
  • 1 T olive oil
  • ½ medium white onion, diced
  • 1 cup green lentils, rinsed
  • 3 red potatoes, washed & diced
  • 2 carrots, peeled & chopped
  • 2 cloves garlic, minced
  • 2 T tomato paste
  • 1 t dried thyme
  • ¼ t ground coriander
  • ½ t sea salt
  • ¼ t black pepper
  • pinch of cayenne pepper
  • 4 cups vegetable broth
  • 1 cup of water, divided
  • 1 T red wine vinegar
  • 2 handfuls of spinach, chopped
Instructions
  1. Heat the oil over medium heat until hot.
  2. Add onion to the oil and stir until onion is soft (about 5 minutes), being careful not to let the onion burn.
  3. Add the lentils, potatoes, carrots, and garlic.
  4. Saute for another few minutes until vegetables are soft (sprinkle with water if things start to stick).
  5. Add the tomato paste and all spices.
  6. Stir well--until fragrant.
  7. Slowly pour in the vegetable broth and stir.
  8. Bring to a boil, stirring occasionally.
  9. Reduce heat to low and cover.
  10. Let cook for approximately 15 minutes, stirring once or twice.
  11. Add ½ cup water and stir.
  12. Cook, covered, for about 15-20 minutes longer, or until lentils are soft.
  13. Add the remaining water, vinegar, and spinach.
  14. Stir until spinach is wilted.
  15. Serve with a salad and bread!

 


Apple Apple Pies (Gluten-Free & Vegan)

FinalIt’s mid-September, and in the South, that’s game for everything fall.  It might be October or even November before we feel its effect, but we just can’t help ourselves.

The smell of cinnamon, pumpkin everything, holiday décor–it’s just about too much for me to handle!  My old routine was to stock up on those little sugary orange pumpkins with the green stems–and eat about a bag a week.  I’m telling you, I really did have a sugar addiction!

Now, I’ve learned to incorporate REAL foods into my fall routine, and this recipe is just too cute for words.  It has the traditional flavor of Apple Pie, but comes in individual portions and has more apple than crust.  I know, I know, the crust it the best part.  But this recipe helps me have the best of both worlds–the taste of fall and nostalgia AND the promise of something good without the guilt.

These would be extremely cute (and crowd-pleasing) for your next fall get together or dinner club.

Make them soon and pair with some apple cider.  Then call me, and I’ll come over 🙂

Steps:

1.  Cut the top portion off of 4 Granny Smith Apples.

Cut apples

Using a knife and a spoon, carve out the middle, discarding the parts with seeds.  Save the parts that are just apple for a later use.

2. Peel & chop and additional apple and place in small bowl.  Sprinkle the lemon juice on top and set aside.  Then combine spices, sugar, and flour. Stir well.

Sugared Apples

3. Cover the bottom of an 8 x 8 pan with water. Fill the prepared apples with the apple-spice mixture and place in pan.

Filled apples

4. Make the gluten-free pie crust.  Make sure to add more flour if necessary, as well as cover the rolling pin with flour to keep from sticking.  You want the dough to be tough, not oily or wet.

Dough

5. Cut the dough into small strips. Cover the apples in a lattice pattern or however you choose!  Have fun with your creations!

Prepared Apples

6. Cover with foil and bake in a 375 degree oven for 20-25 minutes. Take foil off and bake for an additional 20-25 minutes. When the apples are almost done baking, melt a spoonful of butter (I used Earth Balance Soy Free spread–which is vegan).  Remove apples from oven, and brush tops with the melted butter. Sprinkle coconut sugar and cinnamon on top! Enjoy immediately!

Finished Apples

Apple Apple Pies
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Apples:
  • 5 Granny Smith Apples
  • 1 teaspoon lemon juice
  • ¼ cup coconut palm sugar
  • ½ t cinnamon
  • 1 T gluten free all-purpose flour (or regular flour if you aren't gluten free)
Pie Crust:
  • ¼ cup gluten free all purpose flour
  • 1 t coconut palm sugar
  • 1-2 T water
  • 2 T coconut oil, frozen for 10-15 minutes
  • pinch of salt
Topping:
  • spoonful of vegan butter
  • sprinkle of coconut sugar
  • sprinkle of cinnamon
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut the tops off of 4 of the Granny Smith Apples.
  3. Using a knife and a spoon, carve out the middle of the apples, discarding any pieces with seeds.
  4. Peel and chop the 5th apple and put in a small bowl.
  5. Stir in the lemon juice to the chopped apple.
  6. Add the sugar, cinnamon, and flour to the apple mixture. Stir until well combined.
  7. Fill the 4 prepared apples with the sugar-apple mixture.
  8. Put enough water to cover the bottom of an 8 x 8 pan and place the four prepared apples inside.
  9. To prepare the crust, put the flour in a small bowl.
  10. Add the frozen coconut oil and using a biscuit cutter or fork, cut it in the flour until the coconut oil resembles the size of peas (like you are making biscuits).
  11. Add the remaining crust ingredients. Start with 1 T of water and gradually add more if necessary. You want the dough to be tough like crust, not wet or oily.
  12. On a flour dusted surface, roll out the dough until flat, dusting the dough and roller as necessary so the dough doesn't stick.
  13. Cut into small strips and place on top of prepared apples in a lattice design or design of choice.
  14. Cover with foil and bake at 375 for 20-25 minutes.
  15. Remove foil and bake for another 20-25 minutes.
  16. When the apples are almost done baking, melt the butter.
  17. Take apples out of oven, and brush butter on top of the crust.
  18. Sprinkle with coconut sugar and cinnamon.
  19. Serve warm with apple cider and your favorite vanilla (vegan or non-vegan) ice cream!