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GF Blueberry Muffins – Vegan

I am learning how to make muffins all over again. Because now they are gluten-free and vegan. It is a learning curve, each type, whether gluten-free or vegan each have their own set of challenges. You first have to have the right blend of flours for gluten-free muffins, and then you need different kinds of leaveners and binders for vegan muffins. When you combine the two it can be rather tricky. However, I like a challenge when it comes to baking or cooking.

These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty.  The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.

By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.

Dry Ingredients:

  • 2 2/3c GF All-purpose Flour Blend
  • 1 c organic sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp Himalayn salt
  • 1 1/4 tsp xanthan gum

Preheat oven to 425 degrees. Grease muffin wells. Set aside

Whisk together dry ingredients in a large bowl.

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  • 2 c blueberries (1 cup is just not enough)

Stir blueberries into dry ingredients.

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Wet Ingredients:

  • 1 c almond milk yogurt, plain
  • 2/3 c oat milk
  • 7 tbsp apple sauce
  • 1 tsp vanilla extract

Whisk together all wet ingredients in a separate bowl.

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Stir in wet ingredients into dry ingredients until all dry ingredients are wet.

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Aquafaba Whip:

  • 3 tbsp aquafaba liquid
  • 1/2 tsp cream of tartar

In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.

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Whip aquafaba until you have stiff peaks.

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Fold whipped aquafaba into batter by thirds.

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Spoon batter into prepared muffin wells.

Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.

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Share. Eat. Enjoy.

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Note: Because there is 2 c of blueberries the batter makes 6 bakery size (6 well tin) and 3 home size muffins (12 well tin).



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Homemade Oat Milk

I made this oat milk because I did not have any, and I did not want to go to the store and buy some. The oat milk is used in some Blueberry muffins I was making. the recipe for the muffins will be posted soon.

Oat milk is great for baking. It adds a subtle sweetness and helps with browning for baked goods. Especially when you are baking vegan. You do not have to go to the grocery to purchase this, if you have rolled oats . This only takes about 60 seconds if you have a high-speed blender, maybe a little longer otherwise.

  • 1 c GF rolled oats
  • 4 c water
  • 1 tsp vanilla extract

You can make this without the vanilla, but why? Vanilla is wonderful, especially for baking.

Add ingredients to blender. Blitz for about 60 seconds. Transfer to a container that will seal.

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Store in refrigerator.

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That is how easy it is to make your own oat milk. Make sure you shake milk before pouring, because it will separate as it settles.

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GF Banana Bread – Vegan

I know there are thousands of banana bread recipes out in the world wide web and books, but be honest they are not necessarily worth making twice, or they have ingredients that are not actually the best for you.

Since the beginning of the year I have been making more Whole Food Plant Based foods (WFPB). It started as an experiment to see how I would feel. How I felt totally surprised me.

I thought I would feel a little tired and sluggish, yet I felt incredibly energetic. My digestive issues dissipated. It has been about 4 weeks and I cannot believe the difference in my overall everyday living.

This is why you might have noticed a difference in the recipes on my blog. I have been doing a lot more testing on recipes. It has been a learning curve because traditional ingredients or methods do not necessarily work well for WFPB eating. Because my kitchen is one of my happy places I have relished this new adventure.

This Banana Bread fits all the checkmarks for WFPB and tastes amazing too. Make sure to follow my blog so you do not miss out on any new healthful recipes. Now, to that bread.

Dry Ingredients:

  • 2 c GF All-purpose Flour Blend
  • 3/4 c organic sugar
  • 1 tsp xanthan gum
  • 3/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground

Preheat oven to 350 degrees. Grease 4 1/2 x 8 inch loaf pan.

In a large bowl whisk together all the dry ingredients.

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  • 1/2 c walnuts, chopped

Stir in walnuts into dry ingredients. Set aside dry ingredients mixture.

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Wet Ingredients:

  • 3 large bananas, ripe but firm, peeled
  • 6 tbsp applesauce, unsweetened
  • 1/3 c almond milk yogurt ( I like Kite Hill)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract

Add bananas to a stand mixer. Beat bananas until broken up and they are half chunky and half creamy. This only takes about 60 seconds.

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Add remaining wet ingredients and mix for about 30-60 seconds. You should still have some banana chunks.

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Add dry ingredients to wet mixture and mix for about 30 seconds. Finish mixing by hand.

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Spoon batter into prepared 4 1/2 x 8 loaf pan.

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Bake for 60 minutes. Turn loaf halfway through baking time.

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GF All-Purpose Flour Blend – Vegan

This flour blend is vegan. A lot of times gluten free flour blends have milk powder in the mix for the added protein. I have used that blend, however, I have a new one that does not contain milk powder and works beautifully.

The blend is made up of four different ingredients. It is perfect for an all-purpose flour and making of breads and pizza crust. Mmm – pizza. I am looking forward to blogging some new recipes with this new flour blend.

  • 200 grams sorghum flour
  • 200 grams millet flour
  • 300 grams sweet rice flour
  • 300 grams potato starch (not flour)

Combine all flours. Mix well and store in a sealable container. I use gallon size mason jars. It is the perfect size for a batch of this blend.

Note: I recommend weighing the flours separately and then combining. Weighing each ingredient is more accurate and gives you a better blend.

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Quinoa and Greens Salad Bowl

I recently posted a Quinoa and Salad Bowl. This is a bulkier version of the original recipe. By adding the greens the nutrients are bumped up and it is a little more filling. Both of those things are big pluses to me. I always feel nourished when I eat this salad.

Toss together ingredients so that they are well distributed. There really is no need for additional dressing, but you could add some if your heart so desires.

Dig in and Enjoy.

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Quinoa Salad Bowl

This is one of my favorite salad bowls to make. It has the protein and heartiness from the quinoa, yet the freshness from the chopped veggies. The avocado is nutty and creamy all at one time, and besides it is avocado. What is not to like about an avocado – nothing.

If you want to bulk this up you could add some greens, and it will fill you up with healthy goodness.

  • 1 c quinoa, cooked, cooled
  • 1c zucchini, diced
  • 1 c cucumber, peeled, diced
  • 2 medium tomatoes, seeded, peeled
  • 1/2 c green onions, fine dice, white and light green parts
  • 1 c cilantro, fresh, chopped
  • 1 lemon, juiced
  • 1 avocado, sliced, garnish

Note: This is so easy and quick. I like to make this the night before or in the morning so that the flavors will meld together.

Combine all ingredients into a bowl (except avocado). Stir and chill in the refrigerator.

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Quinoa Salad Bowl –



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Broccoli and “Cheese” Stuffed Potato

When I was a teenager, many years ago, and I am not saying how long ago, I would go to the mall. In this particular mall there was a food court. The food court had many different food stalls/restaurants with a variety of different kinds of food.The one I am referencing now sold stuffed baked potatoes. I would always get the one that had ham, broccoli and a gooey cheese sauce. It was a sad day when it closed.

Now, many years later, I have a new version – Vegan style. I can feel good about eating this version and have no ill effects.

I made a sheet pan of extra potatoes so I would have some for another meal.

  • Baked potato
  • Vegan butter
  • Head of broccoli, florets only, cooked until fork tender
  • 1 recipe of “Cheese” sauce

Note: You will have some broccoli and “cheese” sauce leftover.  I will have another recipe in a coming post that will transform those leftover potatoes, broccoli and “cheese” sauce. I am already looking forward to sharing that with you.

Assemble: Potato, butter, broccoli florets and top with “cheese” sauce.

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Serve. Eat. Enjoy.


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Quinoa and Veggie Spring Rolls

This was the first time I have made Spring Rolls. By the time I finished I surprisingly got pretty good at rolling these out. I have always liked spring rolls. They always seem to be a bite of freshness to me. Especially, since these are not fried. They are light yet fairly filling.

I made these with quinoa cooked in vegetable broth. I like to think I am adding nutrients and more flavor to the quinoa by cooking it in vegetable broth. The reason for the quinoa is that I wanted to pack in more protein into the Spring Rolls. I also add edamame, for the same reason as the quinoa – protein. Then some greens and crunchy vegetables. You cannot forget the mango for a sweet little bite. These Spring Rolls are packed with a nutritious nibble of delectable goodness. By combining all of these ingredients you get your, sweet, crunchy and a little heat all in one bite.

  • 1 package of Spring Roll Wrappers
  • 1 c baby greens, stems removed
  • 1 c cooked quinoa
  • 1/2 c edamame, shelled
  • 1/2 c carrots, shredded
  • 1/2 c red pepper, julienned
  • 1/2 c mango, diced
  •  Sweet Chili Sauce, for dipping

Note: Use a large bowl/pan to dip the wrappers. Just dip them long enough to make them slightly pliable. They tend to continue to soften. If you soak them too long they will tear and fall apart. There is no need to warm the water, room temperature works just fine.

Also, dipping your fingers in the water helps to work with the wrappers.

Make sure you have all your ingredients in place ready to assemble your spring rolls.

I made my Spring Rolls on a cutting board. Sprinkle some water onto the cutting board.

Soak one Spring Roll Wrapper at a time, as you assemble each Spring Roll. Remember it only takes about 5-10 seconds, just enough so they are pliable. Lay out flat onto the work surface.

Layer some leaves of the greens into the center of the wrapper.

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Spoon quinoa on top of the greens.

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Layer carrot shredded, pepper, edamame, and mango.

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Fold sides into center of wrapper.

Fold bottom of the wrapper over the filling. The wrapper should overlap onto top of wrapper. Roll as tight as you can so that it looks like a stuffed tube. This takes some practice.  It is okay if they are not perfect, they taste great and they will be gone in a flash.

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Serve with some Sweet Chili Sauce. The first bite we dipped into the sauce, then we would spoon the sauce into the roll so it dripped into the filling – Yum!

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Oatmeal Apple-Cranberry Cookies

I have been craving cookies for about a week. Then I started thinking about the Apple-Cranberry Crumble I made recently and decided that the crumble would make a phenomenal cookie.

So here you go, this is my take on and Apple-Cranberry Crumble in cookie form. The cookies are cooling as I write this – Oh, they smell so good. Just a couple more minutes and they will be mine. I am a happy girl right now.

These cookies are gluten-free (of course) and vegan. I have been doing a lot of experimenting and cooking/baking with plant based ingredients, as you will notice by my blog. I am really enjoying the challenge of coming up with scrumptious eats and treats that are plant based.

  • 1/3 c almond butter
  • 1/2 c applesauce, unsweetened
  • 1/2 c maple sugar
  • 1 tsp vanilla
  • 2/3 c oat flour
  • 1/3 c sorghum flour
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • 1 apple, grated
  • 1 c oats, rolled
  • 1/2 c dried cranberries

Preheat oven to 350 degrees. Line sheet pan with parchment paper or silicone baking mat.

In a large mixing bowl mix together almond butter, applesauce, maple sugar and vanilla.

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Add oat flour, sorghum flour, baking soda, salt, cinnamon, nutmeg and ginger. Stir until well mixed.

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Mix in apple, oats and dried cranberries.

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Spoon out into mounds onto sheet pan.

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Bake for about 10 – 12 minutes. The longer they are baked the crisper the cookie. I prefer soft chewy cookies.

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Remove from oven and cool on pan for 5 minutes, then transfer to cooking rack. Let cook completely.

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Greens, Fruit and Nut Smoothie

I have always liked smoothies, but I am not a big fan of drinking my calories. So I do not make them very often. I now consider them more of a treat or if I am not really hungry, but I want something light and refreshing for a quick meal.

This smoothie is nutrient dense, flavorful and surprisingly filling. I like that it has a clean, not overly sweet taste. You can always add sweetener of choice if you like yours a little sweeter.

  • 1 c Cascadian Raspberry, Cherry & Berry Blend
  • 1 handful of Baby Kale Blend (Chard, Baby Kale, Spinach)
  • 1 banana
  • 1 tbsp Chia Seeds
  • 1 tbsp Almond butter
  • 1 c Almond milk

This is so easy. Put all the ingredients into your blender.

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Blitz on proper setting for your blender until smooth and creamy.

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Serve. Drink. Enjoy.


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Creamy Mushroom Sauce with Meatballs and Pasta

I had made a large batch of vegan meatballs for our Super Bowl gathering. I kept some back just for this dish. This meal is a big plate of delicious comfort. The meal was easily put together by utilizing already prepped or cooked items: Meatballs, sliced mushrooms and my Alfredo Sauce. By doing this I had the meal ready in about 30 minutes.

Oh, and by the way, I made this all in one pan.

Cook pasta in a large dutch oven according to package directions. Drain and set aside.

Reduce heat to medium. Add mushrooms, all-purpose seasoning along with 1 tbsp of vegetable broth. Stir. Add meatballs and more vegetable broth (1 tablespoon at a time) if the mushrooms or meatballs start to stick to the pan.  Stirring frequently until meatballs have warmed through.

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Add cooked pasta back into the dutch oven. Stir.

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Pour Alfredo sauce into pan and stir. Cook until all the ingredients are completely heated.

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Top with a garnish of fresh parsley.

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Serve. Eat. Enjoy.

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Note: You could serve these without the meatballs (if you do not have any made) and it would still be incredible.

Another Note: You can always double the the Alfredo Sauce and put some aside for another meal.

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Meatballs – Vegan

I made these so I could have the Game Day Meatballs that I have made for many Super Bowls or special occasions with the rest of my family. I usually make the meatballs for parties, Super Bowl, Christmas Eve and when I need to make a dish for a large group.

Instead of the usual beef or turkey used for meatballs I decided to make a vegan meatball with portobello mushrooms and brown rice. The recipe is easy and can be finished in the oven.

  • 2 tbsp olive oil, plus some for sheet pan
  • 1/2 large onion, diced
  • 2 large portobello mushrooms, chopped
  • 1 tbsp garlic, minced
  • 1 1/2 c brown rice, cooked, cooled
  • 1/2 c GF bread crumbs
  • 1/2 c GF all-purpose flour blend
  • 1 tbsp all-purpose seasoning

In a large dutch oven add olive oil, onion and portobello mushrooms. Cook over medium-high heat until onions are soft and lightly browned.

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Add garlic and cook 3 minutes more.

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Transfer onion mixture to food processor.

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Add rice, bread crumbs, flour and all purpose seasoning.

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Pulse until the mixture makes a dough like consistency.

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Form into meatballs. Let meatballs rest for about 30 minutes so that they firm up.

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Preheat oven to 350 degrees.

Lightly drizzle olive oil onto sheet pan. Roll meatballs into oil.

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Bake for 15 minutes. Turn meatballs over and bake for 15 more minutes.

Remove from sheet pan and drain on some paper towels.

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Serve with your favorite sauce.