Gluten-Free Recipes for Vegan



Eggplant Parmesan

January 22, 2018

Eggplant Parmesan

Gluten-free eggplant parmesan is easy to make! This dish is baked, not fried! Dairy-free and vegan options too!

From Cindy Gordon of Vegetarian Mamma

Eggplant is actually one of my husband’s favorite food items. It is not something that I often use in my cooking. I need to get better about that.

But with this Gluten-free eggplant parmesan dish, I think I’ll be using it a whole lot more!

It is recipe time! I can’t wait to give you this SUPER easy recipe! It is literally one of the BEST things we’ve made and eaten in this house!

Ingredients:

  • 1 box (8 oz) of Explore Cuisine, Organic Chickpea Spaghetti
  • 2 cup of your favorite marinara sauce
  • 1 medium eggplant
  • 2 eggs
  • 1.5 cups gluten-free panko crumbs
  • c parmesan cheese (optional)
  • 1 T Italian Seasoning
  • 1 cup mozzarella cheese, shredded
  • fresh basil and cilantro


GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA


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TAGS: DAIRY-FREE, DINNER, VEGAN, VEGETARIAN


Eggless Nog Pancakes

December 11, 2017

Eggless Nog Pancakes

Courtesy of Enjoy Life

Ingredients:

Eggless Nog:

  • 1 ¾ C. dairy-free milk
  • 3 T. maple syrup
  • 2 T. tapioca starch
  • 1 t. vanilla
  • ½ t. nutmeg
  • 1/8 t. cinnamon

Pancakes:

Directions:

  • Bring 1¼ C. milk and maple syrup to a simmer on the stove. In a small bowl, whisk together the remaining ½ C. milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  • Add to the warmed milk and whisk to combine. Simmer 3-4 minutes until thickened. Remove from heat.
  • When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  • Heat a nonstick griddle and lightly grease. Use a ¼ C. measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  • ENJOY!


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TAGS: BREAKFAST, DAIRY-FREE, FOR KIDS, HOLIDAY, VEGAN, VEGETARIAN


Hot Chocolatey Cocoa

November 28, 2017

Hot Chocolatey Cocoa

Courtesy of Enjoy Life

Makes 2 – 6 oz. cups

Ingredients:

Directions:

Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!


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Whipped Gingerbread Spice Butternut Squash

November 13, 2017

Whipped Gingerbread Spice Butternut Squash

Courtesy of Enjoy Life

Serves 4 as a side

Ingredients:

  • 2-pound butternut squash
  • 2 T. melted vegan margarine
  • 2 T. favorite dairy-free milk
  • 1 T. maple syrup
  • ½ t. salt
  • olive oil, for coating squash

Gingerbread Spice Crumble

Directions:

  1. Preheat oven to 350˚F and line a small tray with parchment paper.
  2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
  3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
  4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
  5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
  6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
  7. Using your hands crumble up the Gingerbread Spice Cookies.
  8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
  9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.


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Brownie-Bottom Pumpkin Bars

October 23, 2017

Brownie-Bottom Pumpkin Bars

Courtesy of Enjoy Life

Makes about 16 large bars

Ingredients:

For the brownie mixture:

For the pumpkin mixture:

  • 1 1/4 C. mashed pumpkin
  • 1/4 C. pure maple syrup
  • 1/4 C. Enjoy Life Foods All-Purpose Flour
  • 1 t. ground cinnamon
  • 1/2 t. vanilla extract
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • Pinch ground cloves
  • Pinch salt

For the topping:

Directions:

  1. Preheat the oven to 375˚F. Line an 8×8-inch baking pan with parchment paper.
  2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
  3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
  4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
  5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
  6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
  7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
  8. Carefully remove the brownies from the pan, then cut into squares.
  9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.


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Caramel Apple-Muffins

August 28, 2017

Caramel Apple-Muffins

Courtesy of Enjoy Life


The perfect gluten-free breakfast for fall!

Makes 1 dozen gluten-free muffins

Ingredients:
For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract

Directions:

  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.


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Alice’s Pink Grapefruit and Avocado Salad

June 5, 2017

Alice’s Pink Grapefruit and Avocado Salad

Serves 4

Ingredients:

  • 1 sliced fresh avocado
  • 2 sectioned and peeled pink grapefruits
  • 1 head of Boston lettuce
  • Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • Fresh basil

Directions:

  1. Wash and dry lettuce and place in bowl. Add in avocado and pink grapefruits.
  2. Chop fresh basil and add to salad, per your taste preferences.
  3. Drizzle salad with as little or as much olive oil and jemon juice as you like. Salt and pepper to taste.

Alternatives:

  • Create a pink grapefruit zest dressing. Zest the grapefruit and whisk together with lemon juice or olive oil.
  • For extra nutritional value, top with pomegranate seeds.
  • To give the salad a crunch, toss in some toasted nuts.


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Pumpkin Pie Spice Oatmeal with Coconut Milk

January 4, 2016

Pumpkin Pie Spice Oatmeal with Coconut Milk


Thai Kitchen logo
Courtesy of Thai Kitchen


Ingredients:Pumpkin Pie Spice Oatmeal with Coconut Milk

  • 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
  • ¾ cup water
  • 2 Tbsp. light brown sugar
  • 1 tsp. McCormick Pumpkin Pie Spice
  • 1 cup old fashioned gluten-free oats

Directions:

  1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
  2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.


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Lentil and Herb Stuffed Mushrooms

December 21, 2015

Lentil and Herb Stuffed Mushrooms


Allergic Living Logo
Courtesy of Allergic Living and Cybele Pascal

Ingredients: Lentil and Herb Stuffed Mushroom Caps

  • 30 crimini mushrooms (2-3 inches wide)
  • 4 Tbsp. olive oil, divided
  • 1 1/2 oz. (42 g) pancetta, diced
  • 1/2 cup (120 mL) minced red onion
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh sage
  • Pinch crushed red pepper
  • 3 cloves garlic, minced or crushed
  • 1/2 tsp. salt + additional for mushroom caps
  • 2 Tbsp. dairy-free, soy-free buttery spread
  • 1 cup (250 mL) cooked lentils (1 15 oz. can, drained)
  • 2 Tbsp. chopped fresh parsley
  • 1 cup (250 mL) gluten-free, allergen-free bread crumbs
  • 1/2 cup (120 mL) shredded dairy-free, soy-free cheddar cheese alternative
  • Freshly ground black pepper
  • Paprika, for sprinkling

Directions:

  1. Preheat oven to 425° F. Line a large baking sheet with parchment paper.
  2. With a dry paper towel, gently wipe dirt off mushrooms. Remove stems. Trim off the rough bottoms of stems. Finely chop remaining stem portions. Place mushroom caps, top-side down, on the prepared baking sheet.
  3. Heat 2 tablespoons olive oil in a large saute pan or a Dutch oven over medium heat. Add pancetta and cook 2 minutes, stirring often. Add onion, thyme, sage and crushed red pepper and cook 2 minutes, stirring often. Add garlic and cook 1 minute, while stirring. Add chopped mushroom stems and 1/2 teaspoon salt and cook 3 minutes, stirring often. Add buttery spread and stir to combine. Remove from heat.
  4. In a medium bowl, mash 1/2 cup lentils until relatively smooth. Stir in remaining lentils, cooked mushroom mixture and parsley. Add bread crumbs, shredded cheese alternative, and a few turns fresh black pepper. Stir gently to combine.
  5. Lightly sprinkle mushroom cap cavities with salt. Stuff each with a rounded tablespoon of lentil stuffing. Lightly sprinkle tops with paprika.
  6. Drizzle stuffed mushrooms with remaining 2 tablespoons olive oil. Bake for 30 minutes, until mushroom are tender and filling is golden brown. Transfer to a platter and serve warm.


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Alice’s Brussels Sprouts and Maple Syrup

November 5, 2015

Alice’s Brussels Sprouts and Maple Syrup


From Alice Bast, Founder and President of the National Foundation for Celiac Awareness

Roasted Brussels sprouts

Ingredients:

  • Fresh Brussels sprouts, removed from stalk
  • Vegetable oil
  • Maple syrup

Directions:

  1. Preheat oven to 350.
  2. Coat Brussels sprouts in oil and place on baking sheet. Bake in oven for 15 minutes.
  3. Remove from oven and drizzle maple syrup over sprouts. Toss lightly. Return to oven and bake for another 5 minutes.


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