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Currently showing posts tagged soy free

  • Potato Leek Hash Brown Pancakes with Homemade Ketchup

    Ever have a craving for hash browns but don’t want to go through all the steps to make them? Well you’re in luck, because this recipe gives you all of the flavor and non of the fuss. All you need is a basic blender and a bowl and you’re on your way to fast, hashbrowny goodness in about 5-10 minutes.  You can add in other veggies like spinach, or use half sweet potato half russet potato. Serve with condiments of choice, though ketchup is the good ol American standby. I’ve included our recipe for easy homemade ketchup if you want to give it a try. Tastes better than store-bought, is healthier, and keeps a while in the fridge. Enjoy!


    Potato Leek Hash Brown Pancakes with Homemade Ketchup

    Vegan, Optionally Gluten-free, and Soy-free

    Servings 2 

    Prep time: 5-10 minutes Cook time: 15-20 minutes

    Pancake Ingredients:

    1 cup russet potato, chopped (skins on)
    1 cup leek, chopped (or onion)
    1/2 cup water
    1 cup flour (GF all purpose or wheat)
    1 tsp salt
    1/2 tsp black pepper
    1/8 cup finely chopped red bell pepper 
    2 Tbsp fresh parsley, chopped


    Homemade Ketchup
    6 oz can tomato paste
    1/4 c agave syrup 
    1/2 cup white vinegar
    3/4 tsp brown sugar 
    1/2 tsp salt 
    1/8 tsp garlic powder 
    1/8 cup water


    1. For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.

    2. Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.

    3. Heat a skillet over medium heat. Use a nonstick skillet, or use 1 tsp of medium heat oil to coat pan. Add a ladle of batter at a time to hot pan and cook until edges begin to dry out a bit and its starting to crisp on bottom, usually 1-2 minutes. Flip over and cook on other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes.

    4. If making ketchup, simply combine all ingredients tomato paste through water in a small sauce pan and whisk to combine. Simmer on low heat for 5-10 minutes until fragrant and bubbling and transfer to a bowl to cool. Store in fridge and use as needed.

  • Fresh Vegetable and Herb Spring Rolls with Almond Dipping Sauce

    Most folks who've gone out for Thai or Vietnamese food have had these delicious fresh spring rolls and loved them, and thankfully they're not at all hard to make at home. They're wonderful because they're amazingly versatile, beautiful and nutritious. You can fill them with virtually any raw or cooked vegetable, so long as they're thinly sliced. Additional fillings you can try are strips of fried tofu, sauteed/roasted mushrooms, or vermicelli noodles. The spring roll wrappers can be found in the Asian aisle of most grocery stores, get the 8 or 9" ones. The one thing you do not want to leave out of these guys are the fresh herbs. They MAKE the flavor of these rolls. Any combination of fresh mint, cilantro, parsley, or basil will work, but I'd go with at least two, our favorites being mint and basil. The dipping sauce is easy to whip up, and can be made in larger quantities and stored in the fridge for 1-2 weeks.  If you make these to bring to a party, make them as close to party time as possible, and cover the plate with a damp paper towel or plastic wrap to ensure the rice paper wrappers do not dry out. These will become a recipe staple for you once you give them a try, they are that good.


    Fresh Vegetable and Herb Spring Rolls with Almond Dipping Sauce

    Vegan, Gluten-free, Soy-free

    Makes 8 rolls

    Prep time: 15-30 minutes

    1 package of "spring roll skin wrappers"
    1 cup thinly sliced red (or green) cabbage
    1-2 cucumber or carrots, julienned
    1 sliced avocado
    1 cup fresh mint leaves
    1 cup fresh cilantro leaves
    1 cup fresh basil leaves

    Almond Dipping Sauce
    1/2 cup almond butter (creamy or crunchy)
    3/4 cup warm water
    1 Tbsp rice or white vinegar
    1 Tbsp sugar or agave syrup
    1 Tbsp coconut aminos, tamari, or soy sauce
    1/2 tsp salt
    1 tsp fresh shallot or onion
    1/2 tsp (or more) fresh thai chili (optional)


    1. Thinly slice all veggies into strips and place in separate clusters on large plate. Remove herbs from stems and add whole leaves to plate as well.

    2. Boil water and fill very wide bowl or pie plate about half way full, let sit for a few minutes to cool ever so slightly. Two at a time, soften spring roll sheets by dipping them into the hot water, using your fingers to move them around. Depending on hotness of water, it will take about 2-10 seconds for them to soften. They should be pliable but not mushy and falling apart, think al dente pasta, as they will continue to soften even out of the water. Layer two softened spring roll sheets on top of one another on cutting board (wood works well here) and fill bottom third with a a bit of each veggie and herbs, do not overstuff! Less is more here. Roll up like you would a mini burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. Cut in half and place on serving plate.

    3. In a blender combine all ingredients for almond dipping sauce and process 10-20 seconds until very creamy. Transfer to small bowl and top with chopped scallions or additional chopped chili pepper, if desired.

  • Rainbow Veggie Lentil Fried Rice

    This perfectly seasoned lentil fried rice is studded with a rainbow of fresh veggies, and makes a perfect protein rich dinner, or lunch the next day. It’s become one of our favorites for winter weeknight meals, as it’s easy, nourishing, comforting and colorful all at once. Change up the veggies used based on what you have on hand, just try to use as much color as possible. Fresh herbs like basil, mint, parsley or cilantro are nice additions as well, and add nutrition, color and flavor. Top with toasted nuts or seeds if you like, sesame, almonds, peanuts or cashews are all delicious crunchy additions. Enjoy!


    Rainbow Veggie Lentil Fried Rice

    Serves 4

    Prep time: 20-25 minutes Cook time: 25 minutes

    Ingredients:

    1.5 cups rice (any variety will do, but long grain varieties are nice)
    1 cup brown or green lentils (just not orange/red ones)
    1 onion, or large shallot, chopped
    3 cloves garlic, finely chopped
    1" piece of ginger, peeled and finely chopped
    1 cup carrot, thinly sliced
    1 cup mushrooms, thinly sliced
    1 cup sweet potato, cut into thin strips
    1 cup red bell pepper, thinly sliced
    1 cup kale or spinach, chopped
    1 cup red cabbage, thinly sliced
    1/2 cup fresh herbs of choice; cilantro, basil, parsley, mint (optional)
    1/4 cup toasted nuts or seeds of choice; chopped cashews, almonds, peanuts, sesame seeds, etc (optional)
    2-3 Tbsp sesame oil
    2 Tbsp soy sauce, tamari, or coconut aminos
    1/4-1/2 tsp salt (or to taste)
    1 Tbsp agave, sugar or sweetener of choice
    black pepper or cayenne pepper to taste
    3.5-4 cups water, or more as needed


    1. Begin by cooking your rice and lentils in the same pot. Just stir them together and add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 20-25 minutes until lentils are rice are both cooked through and water has been absorbed completely.

    2. While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect, if you have one.

    3. Heat 1 Tbsp of sesame oil over medium-high heat and add onion, garlic and ginger. Stir fry for 2-3 minutes until onion begins to soften and garlic is fragrant (stir frequently so garlic doesn't burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until sweet potato begins to soften.

    4. Add 1/2 Tbsp of sweetener, a pinch of salt, a pinch of pepper and 1 Tbsp of soy sauce (or substitute) and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted, about 3-4 minutes. Transfer veggies to a large bowl and season to taste.

    5. When rice/lentils are done, use the same pan/wok and heat 1 Tbsp sesame oil over medium high heat. Add rice/lentils and stir fry with 1 Tbsp of soy sauce, 1/2 Tbsp sweetener, pinch of salt and pepper. Keep stirring and stir frying until rice and lentils begin to dry out a bit, if they get a little crispy, even better.

    6. Add veggies back into pan with rice and lentils and toss well, add fresh herbs if using, and top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!

  • Sesame Brussels Sprout Curry

    Today I have a lovely recipe for you that could easily become a staple in your house. It has certainly been one for us for the past few years. By varying the veggies used, you can easily turn this into at least 10 different curries. Serve it over any kind of brown rice (brown jasmine and bhutanese red rice are our current favorites), or over rice noodles, soba noodles, or quinoa. Very satisfying comfort food, perfect for these fall nights. Any leftovers make excellent lunches as well. Rich in calcium, protein, and healthy fats from the sesame seeds, cancer fighting and immunity boosting compounds in the brussels sprouts, onion, and garlic, circulatory benefits from the chili pepper, and beta carotene in the carrot. To top it off, turmeric and black pepper are an anti-inflammatory powerhouse combination. Your body will thank you for the flavor and nutrition contained in this curry!


    Sesame Brussels Sprout Curry
    Serves 2-4

    Prep time: 15-20 minutes

    Cook time: 15 minutes

    Ingredients:

    3 cloves garlic, peeled and chopped
    1" piece of ginger, peeled and chopped
    1 small chili pepper, thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
    1 medium yellow  or red onion, diced
    1 medium carrot, thinly sliced
    1 medium red or yukon gold potato, diced (or 1 small sweet potato, diced)
    1/2 lb of brussels sprouts, bottoms cut off and sliced in half
    1 can of coconut milk, full fat
    2 Tbsp tahini (or nut butter of choice)
    1 tsp turmeric
    1 Tbsp rice vinegar, or other vinegar
    1 Tbsp agave, or sweetener of choice
    1 Tbsp tamari or coconut aminos (soy sauce substitute)
    1/2 tsp salt, or to taste
    1/4 tsp black pepper
    1/4 cup sesame seeds, toasted in skillet until golden (or chopped toasted peanuts)
    1/4 cup cilantro, chopped (optional)
    1 tsp sesame oil (optional)


    1. In a skillet, saute onion, garlic, ginger, and chili pepper in a tsp of sesame oil, or if omitting oil use a non-stick skillet. Cook over medium heat 2-3 minutes until softening and fragrant.

    2. Add potato and brussels sprouts and toss well to coat. Add coconut milk through black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium low heat until potato and sprouts are cooked through and tender.

    3. Toast sesame seeds or nuts over low heat until turning golden. Remove from heat and grind in mortar and pestle if you have one, or a quick whir in a coffee grinder works too. If you want to skip this step, that's fine, but grinding them lightly really enhances the flavor.

    4. Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.

  • Velvety Vegan Alfredo Sauce

    This creamy alfredo sauce is so rich and velvety you won’t believe it’s vegan. It’s a beautiful recipe to have under your belt for those weeknights when you just can’t think of something to make for dinner. It’s also ready in about 10 minutes, which is a big bonus. Pour this over your favorite pasta tossed with some steamed veggies and call it a meal!


    Creamy Vegan Alfredo Sauce

    Serves 2-4

    Prep time: 10 minutes Cook time: 10 minutes

    Ingredients:

    1/4 cup flour (gluten-free all purpose or wheat)
    1/4 cup olive oil
    3 cloves garlic, finely chopped
    1/2 cup non dairy milk
    3/4 cup-1 cup water, as needed
    1/2 tsp salt
    2 Tbsp nutritional yeast
    1 tsp lemon juice
    1 tsp soy sauce, tamari, or coconut aminos
    black pepper to taste


    1. In a small saucepan, heat flour on low heat, stirring with a wooden spoon for about 30 seconds until it smells toasty. Add oil and stir to combine into a thin paste. Add garlic and cook on low heat for 1-2 minutes, stirring constantly until it begins to bubble slightly.

    2. Keep on low heat and add non-dairy milk, stirring in slowly. It will thicken up. Begin to drizzle in water, whisking as you go until you have a thick, rich sauce consistency, adding more water as needed. Add remaining ingredients, salt through black pepper and stir well to combine. Keep on low heat, letting it bubble gently until serving time. It will be velvety and delicious.

    3. Pour over favorite pasta with mixed veggies, broccoli, or rice. Enjoy!

  • Sunflower Seed Pesto Pasta

    Here in Seattle, we wait all year for the local heirloom tomatoes, fresh basil, and abundance of fresh  fruit to enter the markets. And when it finally does, it's time to really take advantage! This savory, light summer fare is the perfect way to end a workday. It's fast, easy, satisfying, and can be dressed up or down depending on the day. The vegetables included are completely flexible, any of your favorites will work, so be creative with what you have on hand. This dish comes together in no time (though there are a few steps), just get all the ingredients out and follow the steps below, it should take 20-30 minutes to come together. The sunflower seed pesto is spectacular on it's own, and if you don't have time for anything else, at least make this and spread it on some toast. The light nuttiness of the sunflower seeds mixed with the punch of the fresh garlic, and the bright taste of basil is wonderful and really captures the essence of summer. As always, completely vegan, gluten and soy free. Enjoy!


    Sunflower Seed Pesto Pasta

    Serves 2-4 (depending on hunger)

    1 box gluten-free pasta (I used Ancient Harvest quinoa spaghetti)

    Pesto
    1 cup basil
    1/2 c sunflower seeds
    1/4 cup olive oil
    3-4 cloves garlic
    1/4 tsp salt
    1/4 tsp sugar
    1/4 tsp black pepper
    1 Tbsp nutritional yeast
    1 Tbsp fresh lemon juice

    Sauteed Veggies
    1 cup chopped broccoli
    1/2 cup chopped red onion
    1 cup sliced crimini mushrooms (optional)

    Tomato Marinade
    1 cup sliced/diced cherry or heirloom tomatoes
    1/2 tsp sugar
    1/2 tsp sea salt
    1 tsp balsamic vinegar
    1 tsp olive oil


    1. Mix tomatoes with oil, vinegar, sugar and salt in small bowl. Set aside.

    2. Bring water to a boil for pasta. Cook pasta as directed. Drain when al dente.

    3. Sauté veggies on medium heat for 5 minutes in a bit of olive oil. Season with salt and pepper.

    4. in food processor combine sunflower seeds, garlic, basil, salt, sugar, pepper, yeast, oil and lemon juice. Process until creamy, scraping down sides as needed.

    5. Combine pesto with warm noodles, serve topped with sauteed veggies, tomato marinade, and a drizzle of balsamic vinegar if desired.

  • Black Bean and Orange Breakfast Tacos

    These tasty little black bean and orange breakfast tacos are protein packed, filled with veggies, and super fresh tasting from a hint of freshly squeezed orange juice. If you make the bean filling ahead of time and pre-slice your tomatoes, you will cut preparation time down to under five minutes! The filling is a combination of sweet onions, crimini mushrooms, fresh corn,  black beans, and freshly squeezed valencia orange juice. Set in a toasty corn tortilla and topped with fresh arugula and chopped tomatoes these are heavenly. Play with the filling and topping ingredients once you have the structure down. Avocado would be great, as would chopped red pepper. These would make for a lovely brunch as well!


    Black Bean and Orange Breakfast Tacos

    Makes: 4 Preparation time: 5-10 minutes

    1/2 cup black beans
    1/2 cup onion, thinly sliced
    1/2 cup chopped mushrooms
    1/2 cup fresh corn kernels (or frozen)
    2 Tbsp orange juice (freshly squeezed if possible)
    1/4 tsp sea salt
    1/4 tsp chili pepper
    1/4 tsp paprika
    1/8 cup nutritional yeast
    freshly ground black pepper
    1 package corn tortillas
    1 ripe tomato, diced
    1/2 cup fresh baby arugula (or lettuce)
    1 avocado, thinly sliced (optional)


    1. In a skillet with a bit of oil, saute onions, mushrooms, fresh corn, and black beans for 4-5 minutes until onion is soft. Add nutritional yeast, salt, pepper, chili pepper, paprika, and orange juice and mash with a potato masher. Set filling aside in a small bowl.

    2. Wipe out skillet, add 1 tsp of oil and heat corn tortillas on each side.

    3. Fill each tortilla with a bit of greens and bean filling. Top with tomatoes and avocado if using. Enjoy!


  • Fourth of July Berry Crumb Pie

    Here I have your go-to July 4th party pleaser, pure magic in a pie plate. Stuffed with layers of organic blueberries, strawberries & rhubarb, this pie tops them all. Your fourth of July will never again just be about BBQ and sparklers. So go to the store, get these simple ingredients, and spend about 1 hour making this pie. It is easy to prepare, and breathtakingly delicious. Your friends, family, and BBQ mates will adore you (especially since it's vegan, gluten and soy-free-which means most everyone can eat it, and no one will know the difference) Looks like a long recipe, but it's really not. You can simplify by using only one berry filling (just double the filling recipe), or making it with wheat flour (leave out the xanthum gum). Very easy, enjoy!

    Fourth of July Berry Crumb Pie

    Crust:
    1 1/4 cups Bob's Red Mill Gluten-Free Flour Blend
    1/4 tsp xanthum gum
    1 tsp sea salt
    2 tsp sugar
    1/2 cup coconut oil
    1/8 cup water (or as needed)

    Blueberry filling:
    1 lb fresh blueberries
    1/2 c brown sugar
    1/4 tsp sea salt
    1/2 tsp cinnamon
    1/3 cup white rice flour
    juice from 1 lemon

    Strawberry Rhubarb filling:
    1 lb fresh strawberries (de-stemmed, sliced)
    1 piece rhubarb (about 1 cup, diced)
    1/2 cup brown sugar
    1/4 tsp sea salt
    1/3 cup rice flour
    juice from 1 lemon

    Crumb:
    1/2 cup Bob's Red Mill Gluten Free Flour Blend
    1/4 cup sugar
    1 tsp cinnamon
    1/4 tsp salt
    1/8 cup coconut oil

    1. Begin by preheating oven to 350 degrees and lightly oiling a pie plate with a bit of coconut oil.

    2. Make your dough in a medium mixing bowl, combine all dry ingredients, whisk together. Add coconut oil and cut in with two forks or your fingers until it resembles crumbs. Slowly drizzle in cold water, mixing with your hand, until dough comes together in a moist but not sticky ball. Place in fridge to chill a bit while you make fillings.

    3. On the stove heat two medium pots or deep skillets. To one add all of the ingredients for the blueberry filling, and to the other all of the ingredients for the strawberry filling. Bring each to a low boil, stir well and let simmer on low heat, covered, for about 15 minutes until fruit breaks down and it is thickening, remove from heat and let cool on stovetop.

    4. Meanwhile, place dough in oiled pie pan and use your hands to press it into the place. You want it to be about 1/4" thick and evenly spread out. Use your fingers to shape the rim so it looks nice. Poke a few holes in the bottom with a fork and pre-bake in oven for 10 minutes while fillings continue to cool.

    5. Make the crumb topping by mixing all the dry ingredients in a small bowl, adding the coconut oil, and mixing it gently with your fingers until crumbs form, set aside.

    6. Remove crust from oven, fill with blueberry filling, then strawberry on top. Sprinkle with crumbs and cover with foil. Bake at 350 for 15 minutes, then remove foil and bake another 5-10 until crust is golden and crumbs have crisped up. LET COOL THOROUGHLY before serving! Serve alone or with a scoop of your favorite vegan vanilla ice cream. Happy 4th!

  • Pumpkin Seed Pesto Stuffed Mushrooms

    Succulent oven roasted mushrooms, packed with nutrients and an enormous amount of vegetable magic squeezed into each cap. Rich in iron, zinc, and protein, the pumpkin seeds lend their unique power packed profile to this dish.  It's prep time (5-10 min) to "wow your friends" ratio is superb, and you will be the star of any potluck or holiday dinner you bring these to. They also make a wonderful mid-week meal, as you can play with the herbs you use, and dress them up or down as desired. Give 'em a shot!

    Pumpkin Seed Pesto Stuffed Mushrooms

    Makes: 12  Prep: 5-10 minutes  Cook: 15-20 minutes


    12 crimini mushrooms

    1/4 cup yellow onion

    3 cloves garlic

    1 cup cauliflower

    1/4 cup raw hulled pumpkin seeds

    1 cup fresh basil

    1 Tbsp flax meal

    1/4 cup fresh oregano (or 2 Tbsp dried)

    2 Tbsp nutritional yeast

    2 Tbsp olive oil

    1/2 tsp sea salt

    black pepper, to taste


    1. Preheat oven to 425 degrees and lightly oil baking sheet with high heat oil (avocado, grape seed, organic canola).


    2. Separate mushroom stems from caps, and place caps on baking sheet.


    3. Place mushroom stems and all other ingredients in bowl of food processor. Run until all pieces are small and uniform and mixture binds together. You may have to scrape down sides of bowl a few times.


    4. Fill each mushroom cap with a generous spoonful of the filling. Sprinkle with salt and nutritional yeast.


    5. Bake for 15-20 minutes until mushrooms have released their liquid and tops have become crispy.


    6. If desired, serve with a side of tomato salad (tomatoes, olive oil, balsamic vinegar, salt and pepper). Enjoy!

  • Peanut Bliss Rice Noodles

    These rice noodles are a bowl of satisfying peanut bliss. They are so easy to make, use only simple ingredients, and manage to be light yet filling at the same time. You can even make a large batch of rice noodles in advance, then just throw it all together in the pan when you're ready to eat. Add freshly chopped cilantro, mint, parsley, or basil and make it shine even brighter! Feel free to experiment with the types of noodles and veggies used, but julienning the veggies really brings out their flavor and works perfectly with the rest of the dish. Perfect summer potluck offering!


    Peanut Bliss Rice Noodles

    (Vegan, Gluten-free, Soy-free)

    1 package rice noodles (spaghetti shaped work great)

    2 cloves garlic, finely chopped

    1/2 red onion, thinly sliced

    1 bunch of asparagus, julienned

    2-3 carrots, julienned

    1 ripe tomato, quartered (optional)

    2 Tbsp coconut aminos (soy sauce substitute), or tamari

    1/2 tsp sea salt

    1 tsp sugar

    1/2 cup roasted unsalted peanuts, crushed

    freshly ground black pepper, to taste

    1 Tbsp avocado oil (or other high heat oil)

    1 tsp toasted sesame oil


    1. Cook rice noodles as directed, drain and rinse with cool water. Set aside.

    2. Add 1 tbsp of avocado oil (or other high heat oil) to heated skillet, add sliced onion and garlic and saute until onion is transluscent and just starting to brown.

    3. Add carrots, asparagus, 1 Tbsp of coconut aminos (or tamari), sugar, a pinch of sea salt, and black pepper to pan and cook 2-3 minutes more until asparagus is bright green and carrots are tender. Transfer to large bowl and set aside.

    4. Add rice noodles to bowl with veggies. Add 1 tsp sesame oil, 1 Tbsp coconut aminos, remaining sea salt, crushed peanuts, and black pepper as desired. Toss well to coat, and serve immediately topped with extra peanuts, and a side of lightly salted tomato. Enjoy!

  • Almond and Pear Thumbprint Cookies

    These sweet, cinnamony cookies are a snap to make, and healthy too. They're filled with all the goodness of almonds (which aid in weight loss, are high in vitamin E, phosphorus, magensium, and potassium-all very imortant for heart health) and have a sweetened pear jam dalloped on top. They make a lovely on the go breakfast treat, are perfect with a cup of tea in the afternoon, and would make a great after school (or work) snack with some cold almond milk. Don't underestimate the importance of including nuts in your diet, research show that including just 4 servings (.25 cup/serving) of nuts a week can reduce your risk of cardiovascular disease by 37%! They're full of healthy fats and antioxidants that we need to thrive, so buy some raw almonds, throw them in your coffee grinder and make some tasty cookies you can feel good about eating. These are low in sugar (you could substitute agave or dates for a lower glycemic index), are made with a few simple ingredients, and are free from gluten, soy, eggs, butter, and milk. They do contain a good amount of cinnamon which i love for it's warming flavor, and it pairs perfecty with pears. It also increases circulation in the body, so if you have cold hands or feet eat it regularly. If you like your cookies less cinnamony, you can cut the amount in half. The texture of these is phenomenal, soft with a little crisp on the bottom. If you've been turned off from gluten-free baking in the past due to the tragedy of cardboard gluten-free cookies, give these a try, they will not disappoint you!


    Almond and Pear Thumbprint Cookies

    (vegan, gluten-free, soy-free)

    Makes 20 cookies

    2 cups Bob's Red MIll gluten free flour blend

    1 cup almond meal (just grind raw almonds in coffee grinder)

    1 tsp salt

    1 1/2 tsp cinnamon

    1/2 tsp xanthum gum

    1 tsp baking soda

    1 cup coconut oil (room temperature)

    1/2 cup brown sugar

    2 Tbsp vanilla

    1/3 cup almond milk

    Pear jam topping

    2 pears (I used bartlett), chopped finely

    2 Tbsp brown sugar (or maple syrup or agave)

    pinch of salt

    1 tsp cinnamon

    2 Tbsp lemon juice

    1/4 cup almond slivers or slices for topping


    1. Preheat oven to 375 degrees, and place parchment paper on rimmed baking sheet.

    2. In a skillet, make pear jam by placing all ingredients over medium heat and give it a stir. Let simmer with a cover on, for 10 minutes while you prepare dough.

    3. Mix all dry ingredients in a bowl. In a larger bowl mix coconut oil and brown sugar until creamy. Add vanilla and almond milk and stir to incorporate. 

    4. Add dry ingredients to wet ingredients and stir to combine. A dough will from. 

    5. Form dough into golf ball sized balls, and place them on the parchment. You should have roughly 20. When done gently press your thumb into the center of each one, making a deep indent for the jam to sit in.

    6. Spoon each with a good sized dallop of jam (I would even put a little more than you see in the picture) and top with 5 almond slivers in the shape of a florette. 

    6. Bake for 10 minutes at 375, remove from oven and let cool on tray. Trasfer to a wire rack and let cool 5-10 minutes more. Enjoy!

  • Chickpea Miso Soup With Shiitakes and Toasted Sesame

    Chickpea Miso Soup With Shiitakes and Toasted Sesame

    This soup is naturally vegan, soy free, and extremely good for you. The garlic and shiitakes act as natural immunity boosters, and the cabbage along with the miso are both known to prevent cancer. Feel free to add or take away veggies as you wish, it will be good no matter what! I used Miso Master Chickpea Miso, which is fairly easy to find in natural food stores. You only need 2 tbsp for this recipe, so a 1lb tub will last quite a while. It also makes yummy dips, spreads and sauces....packed with beneficial probiotics and imparting a rich umami taste hard to find elsewhere. Great thing to have in fridge! Here's the recipe.

    Chickpea Miso, Shiitake, and Sesame Rice Noodle Soup

    i package of rice noodles

    1/2 onion, thinly sliced

    3 cloves of garlic, chopped

    large handful of shiitake mushrooms, thinly sliced

    1/4 head of cabbage (or broccoli, bok choy, cauliflower, etc) thinly sliced

    1/2 zucchini, sliced (optional)

    2 cups vegetable broth (or water)

    2 tbsp chickpea miso

    1/2 cup sesame seeds, toasted

    sesame oil and salt

    1. Bring pot of water to boil, add rice noodles, cook according to directions, drain and rinse. Set aside.

    2.  Saute onion and mushrooms slices in 2 tbsp sesame oil for 2-3 minutes. Add chopped garlic, and zucchini, if using. Saute 2 minutes more. Add sliced cabbage and broth, cover and let simmer on low for 5 minutes.

    3. While veggies are simmering, heat sesame seeds in dry pan over low heat, stirring often. When they start to brown and are fragrant, they are done. Remove from pan and set aside (if you have one, grind them slightly in mortar and pestle-takes flavor to another level)

    4. Turn heat off on veggies and gently stir miso into soup until incorporated.

    5. Put rice noodles in bowl, pour veggie soup over top, and sprinkle generously with toasted sesame seeds and salt. Enjoy!