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Pumpkin Donuts with Chocolate Glaze – GFV

I had a partial can of pumpkin leftover from a recipe and I was in the mood to make donuts. Now we have Pumpkin Donuts with Chocolate Glaze. There are so many reasons why I like these donuts – Pumpkin, Chocolate, Baked, Easy, Delicious and they are GFV (Gluten-Free Vegan).

Another reason why I like these donuts is that they are stirred and baked in under 30 minutes. The hard part is waiting for them to cool down to dip in the Chocolate Glaze, but totally worth the wait.

Wet Ingredients:

  • 1/2 c pumpkin puree (from can)
  • 3/4 c Almond Milk unsweetened, vanilla
  • 2 tbsp almond butter
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Stir all wet ingredients together, until well combined. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

Whisk together dry ingredients, until well combined.

Combine the dry and wet ingredients together and stir.

Spoon batter into a Zip-top bag. Snip the corner and pipe batter into a donut pan.

Bake 15 minutes. Set aside to cool for at least 10 minutes before trying to unmold the donuts.

Chocolate Glaze:

  • 1/2 c chocolate chips, vegan
  • 3 tbsp Almond Milk, unsweetened, vanilla

Combine chocolate chips and almond milk. Melt chips over a double boiler or in microwave. If using microwave, melt chips at 30 second intervals and stir.

Dip donuts into chocolate glaze. Twist donuts as you remove them from the glaze to prevent drips.

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Serve. Eat. Enjoy.

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Shortcut Cornbread

I had made a spicy Mexican dish that needed something to cut the heat. Corn bread sounded perfect. I have not made corn bread since I have been watching gluten and eating Vegan/WFPB. I found a gluten-free mix that needed just a few ingredients. It turned out just how I remembered, even without eggs and dairy.

  • 2 GF Martha White Cornbread Packets
  • 1 can creamed style corn
  • 1 c plant-based milk
  • 2 tbsp apple cider vinegar

Preheat oven to 400 degrees. Line a 9×13 baking dish with parchment paper.

In a large bowl mix together all the ingredients.  Pour cornbread batter into prepared baking dish.

Bake for 30–35 minutes.

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Serve. Eat. Enjoy.

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Mexican Jackfruit with Zucchini, Corn & Black Beans

I came across a recipe that sounded good, but needed some adjustments to meet my lifestyle. This is what I came up with, and under 30 minutes.

  • 1 can Jackfruit in brine, drained, rinsed
  • 3 tbsp Smokey Southwestern Seasoning, divided 1 tbsp/2tbsp
  • 2 c onion, diced
  • 1 tbsp garlic, minced
  • 1 1/2 c corn kernels, frozen, defrosted
  • 1 1/2 c zucchini, diced
  • 15 oz. can black beans, rinsed, drained
  • 1 can tomatoes with green chiles
  • 1 c tomato sauce
  • 1/4 c cilantro, garnish
  • avocado, garnish

In a large dutch oven add jackfruit and 1 tbsp of Smokey Southwestern Seasoning. Work seasoning into jackfruit.. Cook jackfruit over medium heat.

A onion to jackfruit mixture and cook until the onion softens, about 3-4 minutes. Add garlic, and remaining Smokey Southwestern Seasoning. Stir the ingredients until they are well coated with the seasoning.

Add corn and zucchini to dutch oven. Cook until tender, about 4 minutes. Stir in beans, tomatoes and tomato sauce. Cover and simmer for about 5 minutes. Garnish with cilantro and avocado.

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Serve. Eat. Enjoy.

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Pumpkin Spice Bites

I adore Autumn flavors and in honor of those wonderful warming flavors I made these Pumpkin Spice Bites. This would be a great activity to do with the kiddos. Also, these bites would be a wonderful little healthy treat to add to lunches. Another good thing – It has only four ingredients and only takes 20-25 minutes (includes freezer time).

In a large bowl combine all the ingredients. Stir the ingredients thoroughly. Roll dough into 15 balls. Place dough bites onto a prepared baking sheet (lined with parchment paper) in freezer for 15 minutes.

Remove from freezer and transfer to a sealable container and store in the refrigerator.

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Note: They can be stored in the refrigerator up to a week.

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Baked Tofu Wrap

I have been thinking of ways to use the Baked Tofu I made. I wanted something fast and with little effort. This is what I came up with – Baked Tofu Wrap. I tend to over-fill my wraps, burritos and such, so I will put minimal ingredient amounts.

  • 1 GF Flour Tortilla or Wrap
  • Spicy Brown Mustard
  • Handful of butter lettuce
  • carrot ribbons
  • tomato, chopped
  • 1 slice, Baked Tofu, diced

Spread spicy brown mustard onto tortilla/wrap. Layer lettuce, carrot ribbons, tomato and the diced tofu.

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Serve. Eat. Enjoy.

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Mushroom-Miso Ramen

My boys loved to make Ramen. It was so easy for them to make. They would wipe out 3 packets of Ramen noodles in one sitting. Since gluten and the boys are out of the house I have not made it in ages.

I found some Rice Ramen Noodles and made my own seasoning. It smells divine in my kitchen right now.

Note: This recipe made 2 generous portions.

  • 1/4 c onion, minced
  • 1/3 c carrots, cut into matchsticks
  • 1 tsp garlic
  • 8 oz mushroom medley
  • 2 tsp miso paste
  • 3 c vegetable broth, plus more sautéing
  • 3 cakes ofJade Pearl Rice Ramen

In a medium saucepan sauté onions and carrots over medium heat. Sauté until onions and carrots are softened. Add garlic, mushrooms and miso paste; sauté until garlic is fragrant. Use vegetable broth to deglaze the saucepan.

Add vegetable broth and increase heat to bring to a boil. Cook until noodle are tender, about 3 minutes.

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Serve. Eat. Enjoy.

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Apple-Cranberry Crumble – WFPB

I made this for an activity at church this last week. I revamped this recipe to make it not just vegan but WFPB. That means there are no refined sugars or oil. It came out so good, I could have ate the whole thing myself, but that would be selfish, so I shared.

This is the dessert to make if you want to impress others with your WFPB cooking. They will never know that it is good for them.

Filling:

  • 6-7 c apples, peeled, cored, chopped
  • water, as needed for sautéing apples
  • 1/2 c maple syrup
  • 1/2 c dried cranberries
  • 1 tsp Baking Spice Blend
  • 3 tbsp lemon juice
  • 2 tbsp cornstarch/arrowroot

In a large dutch oven sauté apples and cranberries over medium heat until apples are slightly softened. Add remaining filling ingredients and thoroughly stir until well incorporated. Transfer to a 9X13 baking dish.

Preheat oven to 375 degrees.

Topping:

Add pecans, dates and almond butter to a food processor. Process until dates and pecans are chopped and mixed with the almond butter.

In a large bowl add pecan mixture, oats, flour blend and spice blend. Mix thoroughly all the ingredients together. They should be coated with the pecan mixture.

Top the apple mixture with the pecan mixture and bake for about 40 minutes. The topping should be golden and the apple mixture should be bubbly. Let cool for about 10 minutes.

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Serve. Eat. Enjoy.

Note: Serve with your favorite topping. Whipped coconut cream, vanilla nice cream, etc.

Note: This would be a great breakfast – fruit, oats – Delicious.

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Chocolate Cream Pie

Calling all chocolate lovers. This Chocolate Cream Pie is for you. I had some tofu blocks I needed to use, so here we are making Chocolate Cream Pie. It is simple and delicious and with a little chilling time you could be eating this within the hour. I know I will be.

Crust:

  • 2 cups pecans
  • 1/4 c date sugar or maple sugar
  • 3 tbsp almond butter
  • 1/2 tsp Himalayan salt (optional)
  • 1/4 tsp Baking Spice Blend

Combine pecans and sugar into a food processor. Process until the mixture resembles a fine meal. Add remaining ingredients: almond butter, salt and Baking Spice Blend. Pulse until well combined.

Press pecan mixture into an 8 or 9-inch pie pan. Set aside in the refrigerator while you prepare the filling.

Filling:

  • 2 1/2 c vegan dark chocolate chips, melted
  • 2 packages organic firm tofu (I like Nasoya)
  • 1 tbsp pure vanilla extract
  • 1/2 – 3/4 c maple syrup
  • 1/2 – 3/4 c Almond Milk, vanilla, unsweetened

Add tofu blocks and vanilla to a food processor. Process until tofu is creamy. Add melted chocolate chips and start with 1/2 c of both maple syrup and almond milk. Process until well combined. Taste for texture and sweetness. Add remaining maple syrup and almond milk as needed. Make sure it is not too stiff.

Spoon the mixture into the pie crust. Smooth the top with an offset spatula. Refrigerate until firm, about 20-30 minutes.

Note: I topped individual servings with whipped coconut cream.

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Serve. Eat. Enjoy.

 

 

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Baked Tofu

I am fairly new to using tofu. It is a very versatile ingredient. You can make savory or sweet dishes with tofu. It is used in stir-fries,  buddha bowls, wraps, scrambles, the list just goes on and on.

At my local grocery store it is $5 for a package of baked tofu of four pieces. That just does not seem right, so I made my own. By making your own you can easily change up the flavor profiles. This is a basic recipe just to get you started. The marinade is only 3 ingredients. That is pretty easy.

  • 1 package firm tofu (I like Nasoya)
  • 5 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1/2 tsp liquid smoke

Note: I find freezing the tofu gives it a “meatier” texture. I would not press the tofu for this if you do not want ugly slices. Learn from my mistake. I would, however, wrap the tofu in a towel and let the towel soak up the liquid.

In a small bowl mix together marinade ingredients: coconut aminos, garlic powder and liquid smoke.

Slice tofu into about 1/2 in slices. Pour marinade into a 13×9 baking dish. Place the tofu into the marinade. Let set for 5-10 minutes, then flip tofu over to marinade the other side for another 5-10 minutes.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Place marinated tofu slices onto prepared baking sheet. Bake in oven for 15 minutes. Turn over tofu slices and bake for an additional 15 minutes.

Note: I noticed the tofu firmed up as it cooled.

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Serve. Eat. Enjoy.

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Greek Spaghetti Squash

I was wanting to make spaghetti squash differently so I put a little Greek spin to it. A simple, yet delicious spin on spaghetti squash.  While the squash is roasting you can prepare the filling. Dinner will be ready in about 30 – 40 minutes.

  • 1 Spaghetti Squash
  • vegetable broth for sautéing
  • 1/2 c onions, diced
  • 1 tbsp garlic, minced
  • 14.5 oz canned tomatoes, diced – do not drain
  • 15 oz can chickpeas, drained, rinsed
  • 2 tbsp kalamata olives, chopped
  • 1 tsp oregano, dried, plus a little more to season squash
  • 1 tsp dill, dried, plus a little more to season squash

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut squash in half horizontally and scrape out seeds. Season squash with some of both oregano and dill.

Note: Rubbing dried herbs between your fingers will help release more of their flavor.

Place squash cut side down on a prepared baking sheet. Bake until tender about 30-40 minutes.

Meanwhile, in a large skillet sauté onions, until translucent and softened – use vegetable broth as needed. Add garlic, oregano and dill. Stir until well mixed and then add chickpeas. Stir to coast chickpeas with onion mixture. Sauté for a 2-3 minutes. Add tomatoes and thoroughly mix all the ingredients together.

Using a fork shred the squash into strands into the skillet with the chickpea mixture. Thoroughly stir mixture until well incorporated.

Serve. Eat. Enjoy.

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Note: For a pretty presentation you can return the squash mixture to the squash and serve it in the squash.