Vegan Blueberry Chocolate Chip Cookies

Ingredients

• 1 cup diary-free margarine
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 1 tablespoon ground flax seed
• 1 tablespoon corn starch
• 4 tablespoons water
• 1 teaspoon apple cider vinegar
• 2 ¼ cup flour
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups chocolate chips, dairy free
• 1 cup dried blueberries

Directions

1. Heat your oven to 350F.
2. Combine margarine and sugars in a mixing bowl and mix on medium to medium-high speed until light and fluffy.
3. Add the  flax meal, corn starch, water, and vinegar. Mix on medium speed until everything is well combined. Set aside to let the flavors get all comfy with each other.
4. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir until well combined.
5. Pour the flour mixture in with the margarine mixture and stir well. Add the chocolate chips and dried blueberries and give it another stir until they’re evenly distributed throughout the dough.
6. Drop by rounded tablespoonful onto an ungreased cookie sheet, allowing at least two inches between each. Bake for 10 – 12 minutes or until the cookies get a golden color around the edges.
7. Remove from the oven and allow them to cool for a minute before transferring to a wire rack to cool.
8. Repeat until all the cookies are done.

Berry Baked Donuts

Ingredients

• 1 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup soy milk
• 1 teaspoon apple cider vinegar
• 2 tablespoons ground flax seed
• 3 tablespoons corn starch
• 4 tablespoons water
• 2 tablespoons dairy-free margarine or coconut oil, melted
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1 teaspoon vanilla
• Sweet Vanilla Icing (see recipe below)

Directions

1. Heat your oven to 400F. Prepare your donut pan by spraying with vegetable spray.
2. In a medium-sized bowl, combine the dry ingredients and stir to combine.
3. In a separate bowl, combine the soy milk, apple cider vinegar, flax meal, corn starch, water, and melted margarine. Stir to combine and set aside to let the ingredients get better acquainted.
4. In yet another separate bowl, combine the blueberries and raspberries. Use a fork to gently mash them. I like to break down the fruit to spread it out more across the donut, but still leave bits of the fruit to be recognizable in the donuts.
5. Pour the soy milk mixture into the flour mixture and stir until just combined. Add the fruit bits and vanilla and stir a couple of times to mix it throughout the batter.
6. Spoon the batter into your prepared pan and bake for 9 – 12 minutes until the donuts have risen and have turned a nice golden color. When they’re ready, remove from the oven and place on a rack to cool.
7. Feel free to eat these as is, but if you’d like, you can drizzle with some Sweet Vanilla Icing.

 

Sweet Vanilla Icing

Ingredients

• 1 tablespoon dairy-free margarine or coconut oil, melted
• 1 cup powdered sugar
• 2 – 3 tablespoons soy milk

Directions

1. Combine the melted margarine with the powdered sugar and stir until the margarine is incorporated throughout the sugar.
2. Add soy milk, one tablespoon at a time until you arrive at the desired consistency. As you can tell from my photos, I was going for a thin coating and I put that on while the donuts were good and warm. It reminded me of the sweet, runny icing my mom would sometimes pour over homemade baked goods when I was a child.

Orange Ginger Bran Muffins

Ingredients

• ½ cup chopped dates
• ½ cup hot water
• ½ cup soy buttermilk (soy milk combined with 1 teaspoon apple cider vinegar)
  
• 1 cup roughly chopped carrots
• 1 teaspoon fresh ginger, peeled and grated
• 1 apple, cored and chopped
• ¼ cup vegetable oil
• ¼ - ½ cup brown sugar (depending on your preference for sweetness)
• Zest of one orange
• 2 cups bran
• ½ cup whole wheat pastry flour
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Warm your oven to 350F and prepare muffin tins by either spraying them with vegetable spray or use muffin tins. This recipe should make about 2 dozen muffins, depending on their size.
2. In a small bowl combine the hot water and dates. Set this bowl aside to allow the dates to soak in the water.
3. In a food processor, combine the soy buttermilk, chopped carrots, ginger, apple, oil and sugar. Pulse a few times. I don’t mind leaving some of the texture of the carrots and the apple because they bake nicely in these muffins.
4. Next add the dates (and any water they’ve been soaking in). Pulse for a few seconds and then add the orange zest and pulse one more second or two to combine. Set aside.
5. In a medium bowl combine the dry ingredients. Stir well.
6. Pour the orange zest mixture into the dry ingredients and stir until just combined.
7. Pour the batter into your prepared muffin tins. Be sure not to fill any of them more than 3/4 full so they won’t overflow. This is a fairly dense muffin recipe so there’s not as much of that as with some, but it’s something to keep in mind. Bake for about 20 minutes, until the muffins get a nice, golden hue about them. Remove them from the oven and allow them to cool a few minutes before serving. These are delicious served warm, but they are great the day after as well.

Orange Chocolate Chip Cookies

Ingredients

• 1 cup diary-free margarine
• ¾ cup brown sugar
• ¾ cup granulated sugar
• Zest of one orange
• 2 tablespoons coffee-flavored liqueur
• 1 tablespoon ground flax seed
• 1 tablespoon corn starch
• 2 tablespoons water
• 1 teaspoon apple cider vinegar
• 2 ¼ cup flour
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup Ghiradelli Mini Semi-sweet Chocolate Chips
• 1 cup regular chocolate chips, dairy free

Directions

1. Heat your oven to 350F.
2. Combine margarine and sugars in a mixing bowl and mix on medium to medium-high speed until light. Fluffy may be too much to ask for, but light will do.
3. Add the orange zest, coffee flavored liqueur (sub with 2 tablespoons of brewed coffee if you prefer not to use alcohol), flax meal, corn starch, water, and vinegar. Mix on medium speed until everything is well combined. Set aside to let the flavors get all infused with each other.
4. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir until well combined.
5. Pour the flour mixture in with the orange margarine mixture and stir well. Add the chocolate chips and give it another stir.
6. Drop by rounded tablespoonful onto an ungreased cookie sheet, allowing at least two inches between each. Bake for 10 – 12 minutes or until the cookies get a nice, golden color to them.
7. Remove from the oven and allow them to cool for a minute before using a spatula to move the cookies to a wire rack to cool.
8. Repeat until all the cookies are done. Or, you can refrigerate this dough for a few days and spread the baking out. That way you have freshly-made cookies all week long!

Deep Dish Vegan Pepperoni Pizza

Inspired by: Uno’s Chicago Grill Pizza

Ingredients

• Crust:
• 2 teaspoons active dry yeast (1 packet)
• 3/4 cup warm water
• 1 teaspoon sugar
• 1/4 cup vegetable oil
• 2 cups flour
• 1/2 cup whole wheat pastry flour
• 1 1/2 teaspoons salt
• 1 tablespoon ground flax seed
• 1 – 2 tablespoons olive oil
• Toppings:
• 2 cups tomatoes, roughly chopped
• 3 Basil leaves, fresh (or 1 teaspoon dried)
• 1 teaspoon dried Oregano
• 2 tablespoons Vegan Parmesan Cheese (plus additional for topping)
• 1 cup vegan Jack Cheese, thinly sliced (I used Daiya’s Jack Wedges)
• 1 package vegan mozzarella cheese, shredded (I used Follow Your Heart’s new Shredded Mozzarella)
• 24 slices Vegan Pepperoni, chopped

Directions

1. Pour the water in a small bowl and heat in the microwave about 11 seconds. You should be able to dip your finger in the bowl and not feel it’s either too hot or too cold. Once the temperature is just right, add the yeast and sugar and stir. Set aside to proof the yeast, about 5 minutes. Once it’s proven itself, add the vegetable oil. Set aside.
2. In a large bowl, combine the flours, salt, and ground flax seed. Stir together, until well combined.
3. Pour the yeast mixture into the bowl with the flour and stir vigorously for several minutes. This is a nice, pliable dough so I was able to knead it right in the bowl for 5 – 7 minutes. You want to reach the point where you can make an impression with your thumb in the middle of the dough and the dough raises back. Pour the olive oil over the dough and turn it several times to ensure both the dough and the bowl are coated with oil. Cover and set aside to rise. It will need about 2 hours to rise.
4. Once the dough is ready, cover it with a large sheet of waxed paper and use a rolling pin to spread it out to the dimensions of your pan. This will fit a 12″ deep dish pizza pan. Make sure you allow the dough to fit up the sides of the pan a bit to create a sort of deep-dish pizza bowl! Set aside to prepare your toppings.
5. Whenever you’re ready to prepare your topping, begin by heating your oven to 450F.
6. Next, place the thinly sliced vegan Jack cheese across the bottom of the dough. Cover that with the shredded vegan mozzarella. Spread it out so you don’t see any of the pizza dough coming through.
7. Place the chopped tomatoes in a food processor along with the basil, oregano, and vegan parmesan. Pulse for just a few seconds. You want the tomatoes to be fairly ground, but still with lots of texture. Spread the tomato mixture over the cheese.
8. Spread the chopped slices of vegan pepperoni evenly over the top of the tomato mixture.
9. Sprinkle with additional vegan parmesan.
10. Place in your prepared oven for 20 – 25 minutes. The dough should be showing through with a nice golden color. Allow the pizza to cool for about 10 minutes before slicing and serving.

 

Vegan Chocolate Pudding Cake

Ingredients

• Pudding
• 1 can coconut milk
• 1/2 cup sugar
• 1 tablespoon corn starch
• 2 cups dairy-free chocolate chips
• 1 teaspoon vanilla
• Cake
• 3 cups flour
• ¾ cup cocoa
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups sugar
• ½ cup margarine (dairy free), softened to room temperature
• ¼ cup vegetable oil
• 1 tablespoon ground flax seed
• 1 tablespoon vinegar
• 1 cup soy milk
• 1 cup water
• 2 teaspoons vanilla
• 1 cup chocolate chips, dairy-free

Directions:

1. Pudding: Combine the coconut milk, sugar, and corn starch in a microwave-safe bowl and stir to combine. Microwave for one minute, then remove and stir some more. Repeat this until the mixture thickens. Then add the chocolate chips and stir until they are melted. Add the vanilla and then set aside to cool.
2. Cake: Heat your oven to 350F. Spray a 9 X 12 cake pan with vegetable spray.
3. In a medium bowl combine the flour, cocoa, baking soda, baking powder and salt. Stir to combine and set aside.
4. In a separate, large bowl combine margarine, oil and sugar. Use a mixer to mix

   on medium speed until nice and smooth (about 2 minutes). Add the ground flax seed, vinegar, soy milk, water and vanilla and mix again until well combined.

5. Pour the flour into the margarine mixture and mix again until all the ingredients are combined and continue mixing for another minute or so. Stir in the chocolate chips.
6. Pour the cake batter into the prepared cake pan and bake for 40 – 45 minutes until a dry piece of spaghetti inserted in the middle of the cake comes out clean. (I’m not a big fan of toothpicks)  Once the cake is done, sit it on the counter to cool.
7. Use a chopstick or something about that size to poke holes in the cake every 1/2 inch or so evenly across the cake. Don’t worry if you hit the bottom of the pan (as long as you’re not worried about scratching the pan). Pour half of the chocolate pudding sauce over the cake and let it soak in for about 20 minutes or so. Reserve the remaining sauce to pour over the cake immediately before serving.
8. Top each slice with a little touch of vegan whipped cream and shaved chocolate. Your guests will be impressed!

Gluten-Free Quinoa Burgers

Ingredients

• 4 – 5 medium-sized mushrooms, chopped
• 1 small onion, peeled and roughly chopped
• 5 baby carrots, chopped
• 1 tablespoon ground flax seed
• 1 tablespoon mild miso paste (optional, but recommended)
• 1 tablespoon paprika
• 1 tablespoon corn starch
• 1 cup Arrowhead Mills Quinoa, cooked according to package directions
• 1/4 cup nutritional yeast flakes
• 1 cup Arrowhead Mills Organic Brown Rice Flour
• 1/2 cup Arrowhead Mills Organic Yellow Corn Meal
• 1 teaspoon salt
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions

1. Place the chopped mushrooms, onion, and carrots in the bowl of a food processor and pulse until everything is ground to a course consistency, approximately about the size of rice grains. 
2. Add the flax seed, miso paste, corn starch, paprika and cooked quinoa. Pulse again until everything is combined.
3. In a separate bowl combine the nutritional yeast flakes, brown rice flour, corn meal, and salt. Stir these until well combined.
4. Pour the flour mixture in the food processor bowl with the wet ingredients. Give it a few quick pulses until everything is mixed together. Set aside.
5. Place a skillet over a burner, add the olive oil, and turn up to medium to medium-high heat.
6. While the skillet is warming up, make your veggie burger patties. This recipe should make 4 – 6 patties, depending on your preference for how big they should be. The patties may still be sticky, but they should be firm enough to work with. If not, add a little more corn meal (1/4 cup should do it).
7. Place the patties in the skillet. I use the spatula to shape them a little more at this point as well. Sprinkle the top of the uncooked patty with a little salt and pepper. Allow the patties to cook until brown on the bottom side, roughly 3 – 5 minutes. When they’re ready, flip the burgers and allow the other side to cook.
8. Place the finished veggie burgers in a slightly warmed oven (150F) while you prepare the Smoky Garlic Aioli. This step has the added benefit of allowing the burgers to firm up some more and stay warm before being served.

Gluten-Free Sesame Seed Buns

Ingredients

• 1 cup Arrowhead Mills Gluten-Free Baking Mix
• 1/4 cup Arrowhead Mills Organic Brown Rice Flour
• 1/4 cup corn starch
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon xanthum gum
• 1/2 cup warm water
• 2 teaspoons yeast (1 package)
• 1 tablespoon sugar
• 1 small russet potato, washed and chopped
• 1/4 cup soy milk
• 1/4 vegetable oil
• 1 tablespoon ground flax seed
• 1 tablespoon dairy-free margarine, melted
• sesame seeds

Directions

1. In a medium-sized bowl combine the baking mix, brown rice flour, corn starch, salt, baking soda, and xanthum gum. Use a whisk to stir the ingredients together well.
2. In the bowl of a food processor, combine the warm water, yeast, and sugar. Pulse for one second to combine and then let that sit for a bit to proof the yeast.
3. Place the chopped potato in a microwave-safe bowl and pour enough water to just cover the potatoes. Cook in the microwave for about 2 minutes, until the potatoes are soft. When the dish is cool enough to handle, pour out the excess liquid. Because potato sizes vary, I suggest mashing the cooked potatoes into a 1/4 cup container. Place a generous 1/4 cup of mashed potatoes into your food processor. Because the skins are left on, you’ll want to pulse for several seconds.
4. Next add the soy milk, oil and ground flax seed. Pulse for several more seconds until everything is well-incorporated.
5. Pour the milky potato mixture into the flour mixture and stir until well-combined.
6. Shape the dough into 4 – 5 balls (depending on the size of buns you want). Place the dough balls onto a stone pizza dish or cookie pan lined with parchment paper. Flatten the tops of the dough balls to shape them to look like sandwich buns.
7. Cover the buns and place in a warm place to rise for about an hour.
8. Warm up your oven to 350F. Place a baking pan with water in it in the bottom rack.
9. When the oven is ready, gently spread the melted margarine over the top of each bun and sprinkle with a few sesame seeds. Very gently press the sesame seeds in place, but don’t press too hard or you’ll deflate the buns. Next, place your baking sheet full of buns on the center rack and bake for 25 minutes on 350F. Then turn the oven down to 300F and bake another 10 minutes. Remove from the oven and allow to cool.
10. When you’re ready, use a serrated knife to slice the buns. I found it was easier to slice the buns when they were slightly warm.

Smoky Vegan Garlic Aioli

Ingredients

• 1/4 cup vegan mayonnaise
• 4 – 5 cloves of garlic confit (or cloves sautéed in 1 tablespoon olive oil), mashed
• 1 – 2 teaspoons liquid smoke sauce

Directions

1. Combine all ingredients in a small bowl and stir vigorously until well-combined.
2. Cover and chill until ready to be served.

Gluten-free Brownie Pie with Peanut Butter Cream Cheese Filling

Ingredients

• Crust:
• 1 ¼ cups (12 1/2 ounces) Arrowhead Mills Gluten-Free Baking Mix
• ½ teaspoon table salt
• 6 tablespoons cold margarine, cut into slices
• 4 tablespoons cold vegetable shortening, cut into slices
• 1/8 cup cold vodka
• 1/8 cup cold water
• Peanut Butter Cheesecake Filling
• 1 container vegan cream cheese
• 1/2 cup Arrowhead Head Mills Gluten-Free Peanut Butter
• 2 tablespoons sugar (or agave nectar)
• 1 tablespoon corn starch
• 2 tablespoons water
• 1 ripe banana (optional)
• Brownie Layer
• 1 Arrowhead Mills Gluten-Free Fudge Brownie Mix
• ¼ cup vegetable oil
• 3/4 cup warm water
• 2 tablespoons ground flax seed
• 1 tablespoon corn starch

Directions

To make the crust:

1. Place 1 cup of gluten-free baking mix and salt in a food processor and pulse until mixed. Add the sliced margarine and shortening and process until the dough begins to collect in uneven clumps (about 15 seconds). Add the remaining cup of flour and pulse until the dough is evenly distributed (4 to 6 quick pulses). Place the the pie dough mix in a medium bowl.
2. You can place the vodka and water on ice to chill them. Remember, it’s for the crust, not your afternoon drink! Pour cold vodka and water over the pie dough mixture and stir until it is well incorporated. Press the dough into a ball, wrap in plastic wrap and refrigerate for an hour. If you’re in a hurry, you can place it in the freezer for 20 – 30 minutes while you prepare the filling.

To make the peanut butter cream cheese filling:

1. Place dairy-free cream cheese, peanut butter, sugar, corn starch, banana (optional) and water in your food processor bowl. Note: I didn’t even wash it out from the pie crust recipe above because I figured the ingredients there wouldn’t hurt the filling…and it saves a step and some water to boot. Pulse for several seconds until the ingredients are nice and smooth. Set aside. 

To make the fudge brownie layer:

1. Pour the gluten-free brownie mix, vegetable oil, water, ground flax seed, and corn starch in a medium-size mixing bowl and stir until just combined.

To make the pie:

1. Heat your oven to 350F.
2. Tear off two pieces of large plastic wrap and spray one side of each with vegetable spray. Place the ball of pie crust dough on the sprayed side of the plastic wrap. Top with the other plastic wrap, sprayed side down. Now  use a rolling pin to roll out the dough so it just larger than a 9″ pie pan. Place the dough in the pie pan and crimp the edges.
3. Spread some of the brownie mixture over the bottom of the pie crust, reserving the majority of the brownie mixture for the top layer.
4. Next, carefully spoon the cream cheese layer over the brownie mixture, spreading it evenly across the pie.
5. Now, layer the remaining brownie mixture on top of the cream cheese layer, being careful to spread it evenly. You may need to wet the spoon from time to time to get the thick brownie mixture to spread.
6. Place in the heated oven and bake for 45 – 50 minutes. Remove from oven and allow it to cool completely before refrigerating. Chill for at least one hour before serving.

Friday Night Roasted Garlic Pasta

Ingredients

• 1 box Penne Pasta
• 4 – 5 cloves garlic
• 1  -2 tablespoons olive oil
• 2 cups Pasta Sauce (look at the ingredients and make sure it’s vegan)
• 1 package Gardein Chick’n Strips (or a favorite faux meat)
• Your favorite veggies like sliced mushrooms or red peppers (optional, based on what you’ve got handy)
• 3 leaves of fresh basil, chopped (or 1 teaspoon dried)
• 1 package vegan mozzarella cheese, shredded

Directions

1. Heat your oven to 350F. 
2. Follow the directions on the box to cook the penne pasta. Once done, rinse in cool water, drain any excess water (I even used a paper towel to blot it dry), and spread across the bottom of a 9 X 13 baking pan.
3. I had a fresh batch of Garlic Confit handy (which I highly recommend making a part of Your Regularly Stocked Vegan Kitchen), so I grabbed 4 to 5 cloves from that, mashed them a bit and stirred them into the pasta in the baking dish. However, if you don’t have any garlic confit handy, you can peel and slice your garlic cloves and cook them with the olive oil over medium heat for about 4 – 5 minutes. Let that sit to cool for a bit (and to let the garlic flavor seep into the olive oil). Then pour that over the pasta and stir it in a bit.
4. Pour the pasta sauce evenly over the pasta.
5. Either cut or tear the Gardein Chickn’Strips into smaller pieces and spread this evenly on top of the pasta.
6. Top with any of your favorite veggies, such as chopped mushrooms, red peppers, or black olives.
7. Sprinkle the chopped fresh basil on top, followed by the shredded vegan mozzarella.
8. Place the baking dish in your prepared oven and bake for 25 – 30 minutes. If your vegan mozz hasn’t melted as much as you like, turn the heat up to 375 for the last 5 minutes or so and that should do the trick.
9. Once the pasta is done, remove from the oven and set aside to cool a bit. Serve warm.

Sweet Potato Biscuit Sandwich

Ingredients

• 3 cups Arrowhead Mills Gluten-free Baking Mix
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons dairy-free margarine, sliced
• 1/2 cup vegan cheddar cheese, shredded
• 1 cup soy buttermilk (soymilk combined with 1 tablespoon apple cider vinegar)
• 1/2 cup cooked sweet potatoes, cooled
• 1 tablespoon ground flax seed
• 3 tablespoons water
• 1 batch of Soy Tofu Scramble (see recipe below)
• 1 batch of Smoky Sweet Potato Slices (see recipe below)
• Vegan Cheddar cheese, thinly sliced

Directions

1. Heat your oven to 400F. Prepare your baking pan by spraying it with vegetable spray
2. Combine the Gluten-free baking mix, baking powder, and salt in a large bowl. Stir until combined.
3. In the bowl of a food processor, add the margarine slices, shredded cheese, soy buttermilk, cooked (and cooled) sweet potatoes, ground flax seed and water. Pulse several seconds until everything is well combined. Let these ingredients sit for a minute so the ingredients can get to know each other a little better.
4. Pour the margarine mixture into the flour mixture, scraping the bowl to use it all. Stir until combined. This might even take using washed hands to get in and turn the dough several times to get the dry and wet ingredients to combine.
5. Form the dough into a ball and place on your prepared baking sheet. Tear off a piece of plastic wrap large enough to cover your baking sheet and spray one half of it with cooking spray. Lay the plastic, sprayed side down, on top of the dough. Using a rolling pin, roll the dough into a large rectangle. You may have to lift the plastic off and rearrange it so you can roll the dough out, but this is a handy trick.
6. Once your dough is in the right shape, cut it into eight pieces, and then spread them out on the pan so there’s space between them. Bake for 15 minutes, until the edges are a golden brown.
7. Remove the biscuits from the oven and allow them to cool until you can handle them without burning yourself.
8. Slice the biscuits in half. Place the bottom half of the biscuit back on the baking sheet (yes, the one you just used to bake them with). Top it with the Smoky Sweet Potato Slices, followed by the Soy Tofu Scramble and topped with the thinly sliced vegan cheese. Repeat this for each of the biscuits (or for the number of sandwiches you’ll be preparing).
9. Place the pan back in the still warm oven for about 3 – 5 minutes to allow the cheese to begin to melt.
10. Once the cheese has begun to melt, top with the other half of the biscuits and use a spatula to place the finished biscuit sandwich on a plate to be served. Allow the sandwich to cool a bit before serving.

Tofu Scramble

Ingredients

• 1 tablespoon olive oil
• 1 14 or 15 oz package firm or extra firm tofu, (drained)
• 1 cup soy buttermilk (plain soy milk – not vanilla flavored – combined with 1 tablespoon vinegar)
• 2 teaspoons corn starch
• 1/4 cup nutritional yeast flakes (optional, but they do add a nice cheesy flavor)
• 1/2 teaspoon turmeric
• 1 teaspoon black salt (this is also optional, but really adds a great “eggy” flavor)
• 1/2 teaspoon dried ground sage
• Sea salt and cracked pepper to taste

Directions

1. Heat the oil in a large skillet over medium heat. Add the tofu in big chunks. Some recipes call for pressing tofu to remove extra liquid, but that’s not necessary here. Simply remove the tofu from its package, drain the water and tear it into large chunks. Easy, right?
2. In a bowl combine the soy buttermilk, corn starch, nutritional yeast flakes, turmeric, black salt, and sage. Stir this until everything is well combined.
3. Pour the soy milk mixture over the cooking tofu. Then use a spatula to begin breaking up the large chunks of tofu. So it’s a combination of stirring the wet ingredients while also breaking down the large chunks of tofu. Continue to do this until the tofu is down to bite-size pieces and the soymilk mixture has thickened.
4. Season with salt and pepper to taste.

Smoky Sweet Potato Slices

Ingredients

• 1 medium sweet potato
• 1 tablespoon olive oil
• 2 – 3 tablespoons liquid smoke sauce
• 2 – 3 tablespoons agave nectar
• Dash of Sea Salt

Directions

1. If you’d like to combine steps, you can use one large sweet potato, using 1/2 of it for the biscuits above and the second half for this step. Prick the potato several times with a fork. Place it in the microwave and cook for just about 2 minutes. You’re looking for the potato to be tender, but not fully cooked. Sweet potatoes cook quickly so you have to cook in small increments.
2. Once the potato is tender and has cooled to the touch, remove the peel (or leave it on if that’s your preference), and cut into thick slices.
3. Add the olive oil and 1 tablespoon of smoke sauce to a skillet and turn to medium heat. Place the sweet potato slices in the skillet. While the bottom side of the sweet potato is cooking, pour a little smoke sauce and agave nectar over the top of each slice. Cook until the bottom has a nice caramel color to it and then flip them and cook the other side.
4. Once both sides are cooked, sprinkle with sea salt and set aside to cool.

Gluten-Free Molten Lava Chocolate Cake

Ingredients

• 1 tablespoon dairy-free margarine
• 1 tablespoon cocoa
• 1/2 cup dairy-free semisweet chocolate chips
• 1 tablespoon coffee flavored liquor or rum
• 3 tablespoons soy milk or soy milk creamer
• 6 tablespoons dairy-free margarine
• 2 tablespoons Arrowhead Mills Gluten-free Peanut Butter
• 1 cup bittersweet chocolate chips (or squares, chopped)
• 1/2 container tofu (I used a 14 oz package of firm, but you can use silken)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1/4 teaspoon sea salt
• 6 tablespoons Arrowhead Mills Gluten-free Baking Mix
• Toppings: Powdered Sugar, and/or fresh raspberries

Directions

1. Use the margarine to grease 6 ramekins. Lightly coat each greased ramekin with cocoa, removing any excess. Place these on a baking sheet and set aside.
2. Please the semisweet chocolate chips in a microwave safe bowl and pour the coffee-flavored liquor over them. Stir to ensure that the chocolate chips are coated and then heat for about 30 seconds. Your chocolate should begin to melt. Stir the melting chocolate a little and add the soy milk. You may need to warm this up in the microwave for another 30 seconds or so. Stir until all the chocolate has melted and the ingredients are well incorporated.
3. Cover the melted chocolate and set aside until cool enough to handle. When you’re ready, make 6 delicious chocolate balls. As tempting as it might be to eat them, try to refrain. They will get better when they’re surrounded by chocolate cake! Place the shaped chocolate balls in the fridge to wait until they’re ready.
4. Heat your oven to 350F.
5. Place the 6 tablespoons of dairy-free margarine, 2 tablespoons of gluten-free peanut butter and the bittersweet chocolate in a microwave-safe bowl. Heat this for 30 seconds or so and stir. Repeat this step until the chocolate is melted. Give it one last stir and set aside.
6. Place the tofu, sugar, and vanilla in the bowl of a food processor and pulse several seconds (up to a minute) until the mixture is very smooth. Continue pulsing another 30 seconds or so until the mixture becomes light and fluffy.
7. Add the melted chocolate mixture to the tofu mixture and pulse several more seconds until everything is well incorporated.
8. Spoon half of the batter equally amongst the 6 prepared ramekins. Place one of the chilled chocolate balls in each dish and cover with the remaining chocolate batter.
9. Place the baking sheet with 6 filled ramekins in the heated oven and bake for 20 minutes or so, until the tops are just set. Let cool 2–3 minutes.
10. When the ramekins are cool enough to handle, run a knife around the inside edge to release the cake from it’s attachment to the ramekin. Turn the ramekin over onto a dessert plate and dust with powdered sugar and top with your favorite fresh berries, like raspberries. I suggest serving these immediately, but they do well the next day too.

 

Gluten-Free Pizza Crust

Ingredients

• 3/4 cup warm water
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 1 tablespoon olive oil
• 1 tablespoon ground flax seed
• 1 1/2 cup Arrowhead Mills Gluten-free All Purpose Baking Mix
• 1 teaspoon Xanthan Gum
• 1 teaspoon corn starch
• 3/4 teaspoon sea salt
• 1 teaspoon dried, ground basil
• Pizza Sauce
• Herb-Infused Quinoa (see recipe below)
• Your favorite veggie toppings, like mushrooms, red onions, and fresh basil
• Your favorite vegan Mozzarella Cheese, shredded

Directions

 

Make sure you leave some leftovers to enjoy for days to come. This pizza crust stays crispy if you heat it up with a toaster oven, or you can even enjoy it cold for breakfast…if that’s your thing!

 

Disclosure: This is a sponsored post. From time-to-time I share about brands I have tried and enjoy. I feel this is a service to my readers who may be wanting to try different products but are reluctant without knowing more about them. I am grateful to work with high-quality brands, such as Arrowhead Mills, and to share about them with you. The many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.

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Vegan Banana Shake

Ingredients

• 1 banana
• 1 tablespoon Vega One French Vanilla Protein Powder
• 1/2 cup Blue Diamond Unsweetened Vanilla-flavored Almond Milk (optional – you can also use soy milk or even water)
• 1 cup ice
• Optional: You can rizzle the top with the tiniest bit of peanut butter and a little bit of sprinkled cocoa

Directions

1. Place all ingredients in a blender and pulse until nice and smooth.
2. Feel free to add a little more almond milk or water if it’s too thick.