Healthy Recipes No-Bake Cookies {Vegan & Gluten-Free}

I love this! However, I would love to know the conversion for agave nectar back to sugar? I prefer the organic turbinado sugar from Costco – I find it less processed than the nectar and it’s easier for me to keep in the house. Love all of the other changes though – and we love coconut oil! Costco has that now, too!

Ingredients

  •  1/2 cup agave nectar can use honey if not vegan
  •  1/3 cup Dutch-process cocoa powder
  •  1/4 cup unsweetened almond milk
  •  1/4 cup coconut oil
  •  1/4 cup almond butter
  •  2 cups gluten-free oats
  •  1/3 cup shredded coconut
  •  1/2 teaspoon vanilla extract
  •  1/8 teaspoon salt

Instructions

    1. In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.
    2. Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.
    3. Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week.
    4. Note-You can use honey instead of the agave if you don’t need to make vegan cookies. You can also use regular rolled oats if you don’t need the cookies to be gluten-free. You can also replace the almond milk with your favorite milk. And you can also swap peanut butter for the almond butter. These cookies are very adaptable! Enjoy!

I love no-bake cookies — in fact, I just posted my own yesterday afternoon! I love that yours are not only gluten-free, but vegan. They sound great!

Source www.twopeasandtheirpod.com

HEALTHY RECIPES 1-BOWL CARROT APPLE MUFFINS (VEGAN + GF)

Wow! I made these for breakfast for my daughter’s vegan friend, and we all (non-vegans) ate them up. I used a chia seed egg (following your recipe, Dana–thanks!) and all-purpose flour for the almond meal and gluten-free flour, because that’s what I had on hand, and it took about 20 minutes to bake to perfection. I’ll definitely make these again! Thank you!

Ingredients

  • 1 1/2 batches flax eggs
  • 1/4 cup olive oil
  • 1/3 cup mashed very ripe banana
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 cup unsweetened applesauce (or finely grated apple)
  • 1/2 cup brown sugar (or sub muscavado)
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain almond milk (unsweetened)
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 heaping cup gluten-free flour blend
  • 1/4 cup raw walnuts (chopped // for topping)

Instructions

  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  2. Prepare muffin tin with liners or lightly grease them.
  3. To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.

  4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
  5. Add almond milk and stir.
  6. Add grated carrot and stir.
  7. Add oats, almond meal, and gluten-free flour blend and stir.
  8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
  9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
  10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
  11. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
  12. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.

Notes

*Use 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water to make 1 1/2 flax eggs.
*You can sub 1 sweet apple in place of 1/2 cup applesauce.
*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.

Source minimalistbaker.com

Healthy recipes low carb mexican cauliflower rice (paleo, vegan, keto)

Been 5 days since I stayed keto. T died this just now and must say it turned out yum. I added little cream to the cauli rice in the end as I didn’t have sour cream. It was creamy and great. Thank you.

INGREDIENTS

  • 3 cups Cauliflower Florets (stems removed and washed)
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 jalapeno (finely chopped)
  • 2 medium Tomatoes (finely chopped)
  • 3/4 cup diced Bell Peppers
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Paprika Powder (or red chilli powder)
  • 1 tablespoon chopped Coriander (or Cilantro)
  • Salt to taste
  • More cilantro, sliced avocados, jalapenos, lime juice etc for topping

INSTRUCTIONS

  1. Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
  2. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
  3. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
  4. Top with your favourite topping and serve hot.

NOTES

  1. We like our food spicy, but if you don’t, feel free to de-seed the jalapeno
  2. Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
  3. Our favourite toppings are sour cream, cilantro, avocados and sometimes fried tortilla chips

Source myfoodstory.com

Healthy recipes chocolate chip cookies (gluten free, vegan, low sugar)

I love a good cookie and adding Gluten Free and Skinny to the mix only makes it better. While I admit, I’ve eaten raw dough (with eggs) for decades, I’m excited to try this recipe because most eggless recipes I’ve seen call for things like chickpeas.

ingredients:

  • 1 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup honey (agave nectar for vegan diet)
  • 4 Tablespoons creamy peanut butter
  • 4 ounces unsweetened applesauce
  • 3 ounces 70-88% dark chocolate bar, crushed
  • 1/4 cup mini chocolate chips

directions:

    1. Preheat oven to 350° F
    2. Prepare baking sheet with parchment paper or silicone mat
    3. In a medium bowl add the flour, baking powder, and salt. Mix together.
    4. Stir in the vanilla extract, honey, peanut butter, applesauce. Stir until fully combined.
    5. Fold in the crushed dark chocolate and mini chocolate chips
    6. Mixture will be slightly sticky. Drop the dough onto baking sheet by the Tablespoon.
    7. They were not spread out during being baked so make sure you have them looking the way you want them to look. I personally like to flatten them and make them more of a circle cookie.
    8. Bake them for 8-11 minutes or until they have risen and are golden brown.

Source www.veggiebalance.com

HEALTHY RECIPES VEGAN TURMERIC QUINOA POWER BOWLS

I had only red quinoa (what an interesting color with the turmeric). I used smoked paprika for the beans. I wanted something I could freeze so I roasted cauliflower with olive oil, garlic powder and crushed red pepper instead of the kale. What a big yum-o. And I used sweet potatoes instead of regular. Great flavor combo.

Ingredients

  • 7 small yellow potatoes
  • 15 oz . can chickpeas
  • 2 tsp turmeric
  • 1 tsp paprika
  • 1 Tbsp coconut oil
  • 1/4 cup quinoa
  • salt/pepper
  • 2 kale leaves
  • 1/2 Tbsp olive oil
  • 1 avocado

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
  3. Roast for 5 minutes while you drain and rinse the chickpeas.
  4. Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
  5. Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
  6. Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
  7. Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
  8. Slice the avocado and split into the 4 bowls.
  9. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!

I made this I used sweet potato instead but omg I never thought how tasty and filling this would be ! It’s my first time having a buddha bowl n trying quinoa as well. So yummy !

Source www.jaroflemons.com

Vegan Mushroom Bolognese Recipe

Vegan Mushroom Bolognese Recipe

My vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please the whole family!

I’ve partnered with the TODAY Food Club to bring you this Mushroom Vegan Bolognese recipe as part of their Family Favourites Challenge. This fabulous challenge takes a look at food and recipes, and how they have been passed down through the generations.

Rosa was a lovely Italian lady that lived next door, with her husband, to my grandparents. They had the most amazing vegetable garden which was always overflowing with fabulous fresh vegetables.

When my brother and I visited my grandparents, if we were good, we were allowed to go next door to visit Rosa, feed her chickens, and help pick various vegetables for that night’s dinner.

Rosa’s garden produced so many vegetables that my Grandmother was the lucky recipient of any surplus vegetables, some of them unfamiliar to my Scottish grandmother.

So, over the years, Rosa started to teach my Grandmother some of her favourite family recipes, partly to show my grandmother how to use those vegetables. And this was how my Grandmother started making spaghetti bolognese (known to the Italians as ragu).

Over the years, each generation of my family has put their spin on this classic recipe. My Grandmother had her version, ever so slightly tweaked from Rosa’s, to suit my Grandfather’s palate. Mum had hers and now, I have my vegan spaghetti bolognese.

My mushroom vegetarian bolognese sauce recipe is the biggest deviation from the classic, but, in many ways, I think it stays true to this ultimate comfort food.

Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce.

I use mushrooms as a faithful meat replacement in so many recipes (my Mushroom Shepherd’s Pies, Mushroom and Quinoa Meatballs, and my Mushroom Banh Mi are great examples) and they work just as well here, helping the vegetarian bolognese sauce to develop many of the rich, complex flavours of the original that the spaghetti absorbs.

So tell me, in the comments below, what is your family favourite recipe?

Vegan Mushroom Bolognese Recipe
Vegan Mushroom Bolognese Recipe

Ingredients

  • 2 tbs olive oil
  • 1 onion diced
  • 2 medium sized carrots peeled and diced
  • 1 celery stalk diced
  • 3 cloves of garlic chopped
  • 1 tbs thyme leaves roughly chopped
  • 10 g (1/3 oz) dried wild mushrooms reconstituted in 2½ tbs boiling water
  • 500 g mushrooms diced, 1 pound
  • 1 tbs tomato paste
  • 1 cup red wine shiraz and pinot noir work well here
  • 2 tbs soy sauce
  • 400 g (14 oz) can of chopped Italian tomatoes
  • salt and pepper to taste
  • 400 g (14 oz) dried spaghetti

Instructions

  1. Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
  2. Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.

You can find complete recipes of this Vegan Mushroom Bolognese Recipe in deliciouseveryday.com

VEGAN SPAGHETTI CARBONARA

VEGAN SPAGHETTI CARBONARA

Smoky marinated cremini mushrooms and peas are tossed with spaghetti in a silky tofu and cashew sauce to create this decadently delicious vegan carbonara.

I waited tables all throughout college. By that time, I’d been a vegetarian for quite a while, but none of the establishments that I served in were meatless. Things could get awkward. I felt weird about telling customers I was vegetarian, but at the same time it wasn’t like I could go and suggest the filet mignon. I got some odd looks from people upon telling them that my favorite dish was a dinner salad with a side of mashed potatoes.

The last place I worked at was Italian. We did not have spaghetti carbonara, but I did have a customer ask for it once, and when I didn’t know what it was, she went into great detail explaining the dish and how freaking amazing it was, but it was all kind of lost on me. Bacon and eggs are two things I was never down with, in my early meat eating days.

VEGAN SPAGHETTI CARBONARA
VEGAN SPAGHETTI CARBONARA

Ingredients

For the Mushroom Bacon

  • 1/3 cup soy sauce
  • 3 tbsp. maple syrup
  • 3 tbsp. apple cider vinegar
  • 1 tsp. liquid smoke
  • 1 lb. cremini mushrooms, cleaned, stemmed and sliced
  • 2 tbsp. olive oil

For the Spaghetti Carbonara

  • 1 lb. dried spaghetti noodles
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1 lb. silken tofu
  • 1/2 cup unflavored soy or almond milk
  • 2-3 tbsp. nutritional yeast flakes , to taste (optional, but adds a really nice flavor)
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 cup frozen peas, thawed
  • 1/2 cup fresh parsley
  • salt & pepper to taste

For Serving

  • cashew Parmesan (optional)
  • red pepper flakes (optional)
  • kala namak (optional, for eggy flavor)

Instructions

  1. Stir soy sauce, maple syrup, cider vinegar and liquid smoke together in a small bowl. Add sliced mushrooms and toss to coat. Allow to marinate for 30 minutes, tossing occasionally to recoat.
  2. While the mushrooms marinate, bring a large pot of water to a boil and cook spaghetti according to package directions, until al dente. Reserve 1/2 cup of pasta water, then drain pasta into a colander. Return to pot and toss with a bit of olive oil.
  3. Place cashews, silken tofu, milk and nutritional yeast flakes into food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl as needed.

You can find complete recipes of this VEGAN SPAGHETTI CARBONARA in connoisseurusveg.com

BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)

BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)

The Best Gluten Free Pizza Crust- (Vegan Egg Free) EVER.  This gluten free crust reminds me of chewy wheat based take out pizza.  This gluten free pizza crustcrust is soft, chewy, and crispy all at once.  It is also gluten free and egg free makes it even better for those with food allergies.

Pizza is another staple that gluten free living loves to thrown a wrench in. There are plenty ofoff the shelf pre-made gluten free pizza crusts available…but…they just don’t…um…have much appeal. If you like them and they work with your list of food allergies ignore me… But if you don’t, keep reading. 🙂
It’s not that I wouldn’t jump at the chance to use a pre-made crust. We food allergy moms (and dads) have to make everything. It’s mainly in part because I haven’t found one that is egg free. Or soy free. Or sunflower free… It’s just easier to make it myself with piece of mind that will be safe.

Another thing I would have to confess: I am a pizza SNOB. I can’t help it. My family ate pizza at least 3 times a week growing up. I even worked at a pizza place briefly in high school. The best pizza in my option has a slightly thicker crust (not too thick), is chewy, soft and crispy all at the same time. The trifecta of great textures, gluten free or not. 😀
Gluten free breads are tricky to achieve the correct texture. Remember how long it took me to make a good gluten free hamburger bun? Well, this was similar. Not so much with ingredients, since you’ll note it’s very similar to the buns. But more so the techniques to get the crispy-chewy-thing all together.

BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)
BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)

INGREDIENTS:

  • 2 1/2 cup gluten free all purpose hybrid flour
  • 1 3/4 cup water or milk of choice
  • 1 packet or 2 1/2 tsp of dry active rapid rise yeast
  • 1 tsp sugar
  • 2 T oil
  • 1 tsp salt
  • 3 tsp guar or xanthan gum
  • 3 tsp powdered pectin

Directions

  1. Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes to start foaming.
  2. In a separate bowl, combine all dry ingredients. Mix thoroughly
  3. Pour all wet ingredients. Mix by hand for 2 minutes (or use a stand mixer if you own one)
  4. Dough will be sticky. Grease hands lightly with oil. Scoop out and knead with your hands another 5 minutes on parchment paper or cutting board sprinkled with GF all purpose flour.
  5. Cover dough in the bowl and allow to rise about 25 minutes in a warm place.
  6. Preheat oven for at least 25 minutes prior to baking with the baking sheet inside the oven (measure the parchment paper size before placing in oven)

You can find complete recipes of this BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE) in etiteallergytreats.com

VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE

VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE

How about some pasta which for a change isn’t Italian style .Something minus tomatoes or cream . Something minus olive oil and herbs . Something that is bold and spicy and perfect for this rainy weather. Dinner tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce for us . I love pasta nights , they are easy to make and a family favorite. I think pasta is the only thing they will readily eat their veggies with.

Mongolian food includes a lot of meat , but this recipe is my vegan take on the same.

Do I sound weird . Well , it’s funny but I got introduced to this spicy stir fry at our community wedding’s and fell in love with it. It’s on the menu at almost every Indian (rajasthani) wedding I have been to and it is called as Mongolian stir fry . Since it has been 2 years , I haven’t been to India and not attended any wedding , I miss the huge feast and mainly this stir fry. There ,this stir fry is prepared minus noodles . But I decided to add it for a complete satisfying meal. I can never forget how it tastes hence I took the liberty to re created it my own way .

I haven’t seen this kinda stir fry on a restaurant menu yet hence whenever I crave for it I make it at home itself.

15 minutes is all it takes start to finish making it a great meal option.

Colorful assorted veggies , greens , fettuccine pasta , ginger , pepper and sauces make up this wonderful stir fry.

I have skipped garlic and onions for a change and kept it more ginger oriented. The clean and bold flavors are just spot on that will leave you asking for more .

After mission beetroot , I am on mission Kale and hence this stir fry has loads of it .

Overall this stir fry comes with a lot of nutrition and yumminess that one would expect from a meal.

VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE
VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE

INGREDIENTS

  • 245 grams/8.6 oz noodles of your choice
  • 2 cups chopped kale *
  • ½ cup chopped fresh or tinned baby corn
  • 1-2 carrots cut /diced
  • 1 cup shredded purple cabbage
  • 1 bell pepper/capsicum diced
  • 1 tablespoon veg/canola oil
  • 1 tablespoon sesame oil*
  • 3 tablespoon dark soy sauce/tamari sauce
  • 2 tablespoon raw sugar*
  • 2 teaspoon red chilly sauce *
  • 1 teaspoon grounded black pepper
  • 2 tablespoon grated fresh ginger
  • Salt to taste*

For coating the noodles

  • 2 teaspoon oil
  • 1 teaspoon soya sauce/ tamari sauce
  • 1 teaspoon chilly sauce

INSTRUCTIONS

  1. Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
  2. Coat it with above mentioned ingredients and keep aside.

You can find complete recipes of this VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE in carveyourcraving.com

VEGAN BUTTERNUT SQUASH STUFFED SHELLS

VEGAN BUTTERNUT SQUASH STUFFED SHELLS

I know – there’s nothing especially Thanksgiving-ey about this recipe. I had a number of vegetarian “main course” ideas that I thought of sharing this year. At the top of the list was a creamy vegan pot pie with a delectable flaky crust… but I didn’t get to it. I’m still excited by that idea and when I do get to it, it’ll be amazing… but the week I was creating this recipe, I had leftover butternut squash and I was craving pasta. Pot pie had to wait.

This recipe is loosely based on the other stuffed shell recipe that I made for this blog a few years ago. It’s been a favorite, mostly because (in my opinion) it hardly tastes vegan. The “ricotta,” – made from cashew cream, crumbled tofu, herbs, and lemon zest – is rich and flavorful. If your family is squeamish about tofu, just don’t tell them. They’ll never suspect it here.

VEGAN BUTTERNUT SQUASH STUFFED SHELLS
VEGAN BUTTERNUT SQUASH STUFFED SHELLS

Ingredients

  • 1½ cups cubed butternut squash
  • extra-virgin olive oil, for drizzling
  • 16 jumbo shells

cashew cream

  • 1½ cups raw cashews*(see note)
  • 1 cup fresh water
  • 1 garlic clove
  • 3½ tablespoons fresh lemon juice
  • sea salt and freshly ground pepper

filling

  • 4 cups fresh baby spinach
  • 1 cup crumbled firm tofu
  • 1 teaspoon dried oregano
  • ½ teaspoon lemon zest
  • pinch of red pepper flakes
  • 1 cup cashew cream (from the recipe above)
  • sea salt and freshly ground pepper

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
  2. Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper. Taste and adjust seasonings.
  3. Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, and 1 cup of cashew cream. Season generously with salt and pepper, to taste.

You can find complete recipes of this VEGAN BUTTERNUT SQUASH STUFFED SHELLS in loveandlemons.com