Popped Sorghum with Nutritional Yeast

Popped Sorghum with Nutritional Yeast

• What's in it?

Sorghum, salt, coconut oil, nutritional yeast, olive oil spray

• Want the recipe?  Click here.

• Where did I find it?

Food 52, An Unsung Gluten-Free Grain: Sorghum

• Why do I like it?

This is a tasty change from popcorn.  The grains are much smaller - not every grain pops but they are softer than corn kernels so you can easily eat the ones that do not pop.  The addition of pink salt and nutritional yeast make this an addictive snack!  My kids and their friends really liked it!

• Any recipe notes or tweaks?

I popped the sorghum in coconut oil as I had better results with the oil.  I added nutritional yeast and pink salt, using a fine mist of olive oil to help the seasonings adhere to the grain.

Bittersweet Almond Butter Brownies

bittersweet Almond Butter Brownies

• What's in it?

Almond butter (click here for link to homemade almond butter recipe), applesauce (or mashed banana), maple syrup, cacao powder, vanilla, salt, chocolate chips

• Want the recipe?  Click here.

• Where did I find it?

I originally found this recipe in an article from the website Well + Good. However, when I clicked the link back to the article, the original recipe is no longer there!

• Why do I like it?

The taste and texture is the closest thing to a conventional brownie made with flour, eggs and refined sugar.  There is no flour or refined sugar in this recipe.  The brownies come out rich and moist.  Warning - these brownies are not too sweet, you can increase the amount of maple syrup if you want a sweeter brownie!

• Any recipe notes or tweaks?

I used almond butter instead of peanut or sun butter.  You can use store bought, but if you want organic, it is most cost effective to make your own.    I swapped the banana for apple sauce, but it tastes good with either.  When I used banana, I mashed up the banana before putting it into the food processor.  This helped to incorporate it better.  I swapped maple syrup for honey.  I used an 8" x 8" pan instead of 8" x 10" as the recipe suggests.

Dairy Free Alfredo Sauce with Zucchini Noodles and Peas

Dairy Free Alfredo Sauce with Zucchini Noodles + Peas

• What's in it?

Water, cashews, coconut oil, lemon juice, onion powder, garlic powder, salt, pasta of choice, vegetables of choice

• Want the recipe?  Click here.

• Where did I find it?

Kelly Brozyna's Easy Paleo Meals

• Why do I like it?

This recipe comes from Kelly Brozyna's site called The Spunky Coconut.  It is a delicious, easy way to make a quick cream sauce without any dairy at all.  I serve it over zucchini noodles or gluten free pasta.  I have made this recipe for several of my friends who say they now make it for their families weekly!

• Any recipe notes or tweaks?

Swapped ghee for coconut oil.  Omitted the mushrooms and chicken.  Swapped the celeriac noodles for zucchini noodles.

• Click above link to get the cookbook.

 

Non-dairy Cashew Creamer

Non-dairy Cashew Creamer

• What's in it?

Filtered water, cashews, dates, vanilla bean

• Want the recipe?

Karen Malkin Health Counseling, Karen's Homemade Cashew Cream

• Why do I like it?

I am always looking for great alternatives to dairy products and this one is great.  It is super easy to make, you don't have to soak the nuts or strain them.  It is versatile - Karen suggests you serve it with coffee or over berries.  I used it as a milk substitute with Living Intentions Superfood Cereal.  It is creamy and decadent.  Also, unlike store bought, packaged non-dairy milks, this doesn't have any chemicals, thickeners or other mystery ingredients!

• Any recipe notes or tweaks?

I didn't make any changes but have the following notes on preparation:

Soak the dates in hot water until soft so they will incorporate well.  Drain them and pat dry before you add to the blender.

Make sure your vanilla bean is somewhat soft.  If not you can soak it in hot water like the dates.  I cut the vanilla bean in half crosswise then lengthwise with a kitchen scissors.  I then open the bean and scrape out the seeds and add to the blender. 

I use room temperature filtered water.  

Creamy Artichoke Spinach Dip

Creamy Artichoke Spinach Dip

• What's in it?

Cashews, non-dairy milk, lemon juice, garlic, salt, dijon mustard, artichoke hearts, spinach

• Want the recipe?  Click here.

• Where did I find it?

Dreena Burton (Plant Powered Families) on One Green Planet

• Why do I like it?

Dreena Burton has a blog called Plant Powered Families.  This recipe came on One Green Planet, a site I enjoy very much.  The taste and texture are so great you don't miss the cheese, butter, cream or mayo from the conventional spinach/artichoke dip.  It is so versatile - you can put it on any type of pasta, on a baked potato or inside a mushroom cap (bake after stuffing!)  I gave this recipe to a friend and she keeps making it over and over and passed it on to a third friend!

• Any recipe notes or tweaks?

Swapped dry mustard for dijon mustard.

Swapped canned, organic artichoke hearts for frozen.

Used 1 clove garlic instead of 2 cloves.

I make the cream sauce by placing the ingredients (except artichokes and spinach) in the Vitamix, then I chop the artichokes and spinach in a mini food processor.  I combine these two in a dish then bake.  This technique allows you more control over the size of the chunks.  

Mac and Cheese with Butternut Squash Sauce

Mac and Cheese with Butternut Squash Sauce

• What's in it?

Butternut squash, onion, garlic, coconut oil, salt, pepper, coconut milk, bay leaves, nutritional yeast, mustard, turmeric, gluten-free bread crumbs, paprika, gluten-free pasta-elbows

• Want the recipe?

Kimberly Snyder, Vegan and Gluten Free Mac 'N Cheese

• Why do I like it?

I am always so happy to find a good vegan one dish meal.  You can prep the ingredients before - I cut up the squash the day before and measured out what I needed, then placed the extra cubed squash in the freezer.  

The taste is light and slightly sweet.  There is an option to use hot sauce so that might cut the sweetness a bit.

There were enough for leftovers, which is always a great thing!

• Any recipe notes or tweaks?

The first time I made it, I followed as written, but I did not add the hot sauce.  It was a bit sweet for me so I made it again.  The second time I used quinoa/rice milk to keep it BD friendly (no nut milk for proper food combining).  I preferred the taste as it was not sweet.  I also used the hot sauce which helped as well.

I used organic, gluten-free brown rice crumbs from Whole Foods, and Quinoa/lentil pasta.

• Want the cookbook that includes this recipe? Click here.

Purple Cabbage Salad

Purple Cabbage Salad

• What's in it?

Salad - Purple cabbage, romaine lettuce, parsley, capers, avocado.  Dressing - apple cider vinegar, tamari, nutritional yeast, stevia, tahini (or sub almond butter).

• Want the recipe?

The Beauty Detox Foods, Kimberly Snyder, C.N.

• Why do I like it?

First of all - the color is unreal!  I just love mixing the purple of the cabbage with the shades of green from the lettuce, parsley, capers and avocado.  It is easily put together without much prep work.  I have brought it several times to dinner parties where everyone just loved it.  The textures work well with the crunch of the cabbage offset by the avocado and capers, as well as the tanginess of the capers with the sweetness of the avocado.

• Any recipe notes or tweaks?

Instead of making a slaw, I decided to deconstruct the dish and place it on a bed of greens.  I used organic romaine.  I think it would work well with butter lettuce as well.  Just make sure to use a crunchy lettuce.  

I substituted almond butter for the tahini in the dressing.

The dressing was a bit strong for me so I opted to squeeze some lemon over the top.  You can also use fresh lime juice.

Raspberry Oat Squares

Raspberry Oat Squares

• What's in it?

Raspberries or raspberry jam, maple syrup, chia seeds, vanilla, coconut oil, brown rice syrup, rolled oats, almond flour, baking soda, salt

• Want the recipe?  CLICK HERE.

• Where did I find it?

Oh She Glows, Raspberry Chia Seed Jam Oak Crumble Squares

• Why do I like it?

Here is another terrific recipe from one of my favorites, Angela Liddon's site, Oh She Glows.  I have made this countless times and everyone always loves it.  I keep getting requests from friends and family to make it again.  It is a beautiful presentation and is sure to impress whomever eats it.  

• Any recipe notes or tweaks?

As a shortcut - I skipped making my own raspberry chia jam and used organic, store bought raspberry jam.  I also used a 9x13 pan instead of the 8" square. 

If you have some trouble locating brown rice syrup you can also substitute an equal amount of organic corn syrup or half the amount of molasses. I have tried both substitutions and found they work well.

I wanted to make a batch of these in the morning and decided to mix the dry ingredients together the night before baking. This worked out well, so I adjusted the directions on my revised recipe version to incorporate this technique. It was a real time saver to have the dry ingredients all measured out and ready.

Fresh Beet Detox Smoothie

Fresh Beet Detox Smoothie

• What's in it?

Coconut water, celery, strawberries, beet, lemon juice, coconut oil, apple, ice

• Want the recipe?

Pink Power Detox Smoothie, Oh She Glows, Angela Liddon

• Why do I like it?

Angela Liddon is one of the best food bloggers out there.  I always have great results with her recipes.  When I saw this on her site, I just had to make it.  First of all, that color!  Secondly, I love the flavor of the fresh beets mixed with strawberry.  This is a very refreshing tasting smoothie.  I also love the health benefits of consuming raw fruits and vegetables.

• Any recipe notes or tweaks?

Omitted the avocado to give it a lighter feeling and have less calories.

Sometimes I mix half water/half coconut water.

Sometimes I omit the coconut oil.  I usually use virgin coconut oil in this smoothie as opposed to refined.  If you want to have a neutral, less coconut flavor use the refined oil.

Cauliflower Steak with Lemon Caper Sauce

Cauliflower Steak with Lemon Caper Sauce

• What's in it?

Cauliflower, olive or coconut oil, salt/pepper

shallots, white wine, lemon juice, capers, parsley, non-dairy butter

• Want the recipe?  Click here.

• Where did I find it?

From Robin Robertson, One Green Planet

• Why do I like it?

Cauliflower prepared this way is a great substitution for animal protein.  It has a texture similar to a soft, flaky fish.  I have made this for people who don't like cauliflower, yet they really enjoyed eating this because the sauce is so flavorful.  It has a beautiful presentation, easily filling in for a main course.

• Any recipe notes or tweaks?

I omitted the mushrooms, although they would be great in the sauce as well.

I used 2 tablespoons of capers.

I double the amount of sauce for the same amount of cauliflower, however I didn't double the amount of shallots.

 

Chocolate Cashew Pudding Cups

Chocolate Cashew Pudding Cups

• What's in it? 

Walnuts, maple syrup, coconut oil, salt, cashews cacao powder, vanilla extract, coconut milk

• Want the recipe?

Detoxinista, Healthier French Silk Pie

• Why do I like it?

This was one of the first non-dairy desserts I tried and it was delicious.  The texture was smooth and creamy.  I served it at a dinner party and everyone loved it.  I would recommend this dessert when you want to make something for a smaller group of people as it doesn't yield more than 4 servings, unless you use a very small shot glass.  There are some cute plastic wine glasses available at Party City which I would recommend.  I used a small plastic tumbler, but I would try these next time!

• Any recipe notes or tweaks?

The first time I made these cups, I made the vanilla topping which appears in the recipe.  It didn't come out creamy as I had hoped, so the next time I used coconut whipped cream as pictured above (click here for recipe).  I decorated the cups with raw cacao powder.  For the bottom walnut layer, I measured out 2 tablespoons of crust.  I used raw, organic cacao powder instead of cocoa powder for the health benefits. 

Cashew Maple Ice Cream

Cashew Maple Ice Cream

• What's in it?

Maple syrup, cashews, water, vanilla, salt

• Want the recipe? Click here.

• Where did I find it?

Maple Ice Cream, One Green Planet

• Why do I like it?

This recipe is very quick and easy to make with few ingredients.  The consistency is creamy and soft enough to scoop after being frozen.  It is a fantastic accompaniment to the mixed berry crisp or with chopped nuts, dates and pomegranate seeds.

• Any recipe notes or tweaks?

Cut back on the maple syrup from 1 cup to 3/4 cup.

Soaked the cashews overnight (or in very hot water for several hours).

Added 1/4 cup water to replace the liquid volume from reducing the maple syrup.

Gluten Free Mixed Berry Fruit Crisp

Mixed Berry Fruit Crisp (gluten free)

• What's in it?

Strawberries, raspberries, blackberries, blueberries

oats, almond meal, pecans, coconut sugar, salt, coconut oil

• Want the recipe?  Click here.

• Where did I find it?

Minimalist Baker, Gluten Free Strawberry Nectarine Crisp

• Why do I like it? 

Minimalist Baker does it again!  Her recipes are just fantastic and this one is no exception.  This dessert is comforting, yet not heavy with syrupy sweetness.  The topping is like a warm granola.  It is quick and easy to make.  You can come up with many different combinations of fruit.  There is no sweetener added to the fruit and you really don't need it here!  There are infinite combinations of fruit that would work well in this recipe.  The crisp can be mixed by hand in a bowl without having to use an electric mixer.  I like to serve it warm with cashew maple ice cream.

• Any recipe notes or tweaks?

Increased the fruit from 4 cups to 6 cups.

Swapped the brown sugar for coconut sugar.

Swapped the butter for melted coconut oil.

Used a 13" x 9" pan instead of 8" x 8".

Garlic, Dill Cashew Cream Sauce

• What's in it?

Cashews, dates, lemon juice, garlic, salt, dill, onion powder, water

• Want the recipe?

Clean Food Dirty Girl, Whole Food Plant Based Oil Free Salad Dressing Recipe That Tastes Like Ranch

• Why do I like it?

It is so quick and easy to prepare.  It makes a big enough batch to last for several days to a week in the fridge.  It tastes great over salad, cooked veggies and baked potatoes.  The flavor is not too heavy - it is just right.

• Any recipe notes or tweaks?

I would recommend blending all ingredients - except the dill - first then add the dill so the mixture doesn't turn green!

This sauce is designed as a salad dressing.  To make it a pasta sauce, I warmed it on the stove and reduced it slightly.  Don't reduce it too much or it will be too thick.  A double batch of this recipe covers a 10 oz box of pasta.

I added in some roasted broccolini and gluten free breadcrumbs mixed with nutritional yeast.  Additionally, I drizzled a small amount of the dressing over the top.

Mocha Protein Smoothie

Mocha Protein Smoothie

• What's in it?

Coconut water, Vega One Mocha flavor, frozen banana, frozen acai packet (or frozen blueberries), ice, handful of spinach (optional), almonds or almond butter

• Want the recipe?  Click here.

• Where did I find it?

I created this combination from suggestions of my fabulous Pilates instructor, Jessica McTighe!

• Why do I like it?

The Vega brand has a nice flavor.  I like the inclusion of greens into their power mix.  This smoothie tastes like a treat although it has nutritional value!

 

 

Jackfruit Tacos

Jackfruit Tacos

• What's in it?

Canned jackfruit in water, Bearitos taco seasoning, water, tortillas, shredded lettuce, chopped tomatoes, chopped black olives, avocado, cashew sour cream

• Want the recipe?  Click here.

• Where did I find it?

I had seen recipes for jackfruit on the internet and wanted to try cooking with it.  I had first tasted it at Sage in Culver City.  

• Why do I like it?

It is basically flavorless with a stringy texture which makes it a good plant based substitute for shredded chicken or beef.  I used this one which I found on Amazon.   I decided to try using Jackfruit in tacos.  It tasted great, with lettuce, avocado and cashew sour cream.  

Avocado Oat Cereal

Avocado Oat Cereal

• What's in it?

Steel-cut oats, avocado, salt

• Want the recipe?

Raw Rolled Oat Cereal, Kimberly Snyder, Beauty Detox Foods

• Why do I like it?

It is surprisingly tasty and filling, made with raw, soaked oats and avocado.  The original recipe calls for stevia to sweeten, but I prefer it savory without any added sweeteners.  The prep entails soaking the oats overnight, rinsing and draining, then blending with the avocado.  

• Any recipe notes or tweaks?

Just omitted the stevia, nothing else!

Millet with Mushroom Gravy

Millet with Mushroom Gravy

• What's in it?

Mushrooms, vegan butter (Earthbalance), shallot, vegetable stock, brown rice flour, salt, pepper

• Want the recipe?

Minimalist Baker, Cauliflower Mashed Potatoes with Mushroom Gravy

• Why do I like it?

Mushroom gravy is so versatile, it can be served with any grain you like - millet, quinoa, brown rice.  You can also use it to top pasta or a baked potato or over steamed, mashed cauliflower. This recipe comes together quickly and easily.  It has the texture of traditional gravy, thick and hearty.  You won't miss the meat stock!

• Any recipe notes or tweaks?

I swapped the unbleached, all purpose flour for brown rice flour to make this recipe gluten free.

Cauliflower Rice with Sautéed Vegetables

Cauliflower Rice with Sautéed Vegetables

• What's in it?

Cauliflower, coconut oil, shallots, celery, carrots, broccoli, tamari, salt, ginger

• Want the recipe?

Detoxinista, Cauliflower Fried Rice

• Why do I like it?

I have wanted to try making cauliflower rice for some time now, but was concerned that it would be a mess to "rice" the cauliflower.  This version of fried rice from Megan Gilmore has a nice flavor, like Chinese takeout.  It is not oily or heavy like traditional Chinese food.  All of the ingredients are easy to have on hand.   

• Any recipe notes or tweaks?

I omitted the eggs which you really don't need.  You could probably add in other vegetables like red pepper.

Cinnamon Banana Muffins

Cinnamon Banana Muffins

• What's in it?

Oat flour, coconut sugar, baking powder, salt, cinnamon, banana, non-dairy milk, nuts

Peanut butter, maple syrup

• Want the recipe?

Cinnamon Banana Walnut Bars with Peanut Butter Frosting, One Green Planet

• Why do I like it?

I am always looking for good pastry recipes that use alternative flours.  This recipe from Shannon Leparski appeared on One Green Planet.   It worked well as cupcakes which I made instead of bars, that way I was able to vary the toppings from frosting to chopped nuts to plain.  The texture is moist and flavorful.

• Any recipe notes or tweaks?

Made as cupcakes instead of bars.  

Swapped water for maple syrup in the peanut butter frosting.

Baked for 15 minutes, made 12 cupcakes.