Fugetaboutit Cookies – Vegan and Gluten-Free

fugettaboutit-cookies-gluten-free-vegan-me-2I’m finally getting a chance to play with aquafaba – the amazing chic pea liquid! It makes perfect merengue, whipped cream and egg substitute.  3 tablespoons equals 1 egg for most recipes. So next time you make some hummus, save the liquid your drain from the can and try making these cookies.

They’re super light, and while they only take about 5 minutes to bake, you turn off the oven and “fugetaboutit” for 8 hours – even overnight.  Apparently they keep about 3 days in an airtight container, but mine never seem to last that long.

Fugetaboutit Cookies

  • 6 Tbs aquafaba (chic pea liquid)
  • 1/2 tsp cream of tartar
  • 3/4 cup vegan sugar
  • 1/2 tsp vanilla
  • 1/4 tsp cardamom
  • 1/2 cup vegan dark chocolate chips or shavings
  • 1/2 cup chopped pecans
  • 1/2 cup dried berries (I used a mix of dried blueberries and dried cherries)

Preheat oven to 350 F.

In a bowl or measuring cup, combine the sugar, vanilla and cardamom, set aside so vanilla soaks into the sugar

In a mixing bowl, combine aquafaba and cream of tartar.  Mix with a whisk beater on medium-high speed for several minutes until the mixture gets fuffy and forms soft peaks.  Add sugar, vanilla and cardamom mixture. Continue mixing until stiff peaks form – scrape sides occasionally to ensure even mixing. Gently fold in chocolate chips, pecans and berries.

Spoon 1 1/2 inch plops onto parchment lined baking sheet and space accordingly as they will fluff and expand to about 2 inch cookies.  Bake for 5 minutes. Turn off the oven and fugetaboutit for 8 hours or overnight.  (ie:  leave the pan in the closed oven for 8 hours.) Store in airtight container.  Makes about 20 cookies.



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Sweet Potato Peanut Lentil Stew


As the weather cools down, I start craving soup.  While I make a lot of chili and tomato-based veggie soups, I was really in the mood for something a little different.  I was inspired by African peanut soups I’ve tried, but never made one. So I played around and came up with this stew. It’s most certainly blog-worthy.  The thick, hearty stew warms and nourishes on a cold day.

Sweet Potato Peanut Lentil Stew

  • 3 – 4 cups water or veggie broth (use more for a thinner soup – less if you want it really thick)
  • 3 cups cooked lentils (I like to cook mine with dried soup veggies – carrots, onions and bell peppers – to give it a little more flavor)
  • 2 cups pureed or canned plain sweet potatoes
  • 2 cups chopped hearty greens (kale, collard, etc…)
  • 1 cup cooked split peas
  • 1/4 cup peanut butter
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt (or to taste)
  • 1/2 tsp cumin
  • 1/2 tsp ginger
  • 1/2 tsp cumin
  • 1/2 tsp berbere
  • 1/4 tsp pepper

Combine all ingredients in a large soup pot.  Mix well while heating to a boil. Simmer for at least 15 minutes, preferably 30 or more to blend all the flavors.  Add more salt or water if needed while simmering.  Serve hot with a few sprigs of cilantro or parsley.

(Tips for cooking lentils and split peas:  I cooked mine in an Instant Pot pressure cooker 2 cups water to 1 cup dried lentil/peas.  I also added some dried soup veggies. You can add fresh veggies too like celery, bell pepper, onion and carrot. Just a few will give the legumes some nice flavor and add to whatever recipe you’re making. )

(Tips for cooking sweet potatoes:  I cook mine in a pressure cooker, skin and all with nothing added. They stay really moist. I puree them in my Blendtec high speed blender to make them smooth and perfect for soup. You could also use a food processor or just mash them too.)



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Pumpkin Mousse Pie with Cranberry Oat Crust – Vegan and Gluten-Free

pumpkin-mousse-cranberry-crust-gluten-free-vegan-meThe joys of fall are filling the air here in the Rocky Mountains. Leaves are turning shades of yellow, red and orange and pumpkins are everywhere. Time for a little pumpkin treat! This Pumpkin Mousse Pie with Cranberry Oat Crust is super easy to make and is a nice change from traditional pie or baked goods.

Pumpkin Mousse Pie with Cranberry Oat Crust

Cranberry Oat Crust

  • 1 ½ cup pecans
  • 1 cup dried cranberries
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp allspice
  • 1/8 tsp clove

Combine all the ingredients above in a food processor with an “S” blade.  Mix until sticky and clumping into a ball.  Spread out evenly on a 9 x 9″ or pie baking dish.  Cover and set aside.

Pumpkin Mousse

  • 1 can organic pumpkin
  • 1 can organic coconut crème
  • 2/3 cup maple syrup
  • 4 Tbs organic corn starch
  • 2 vegan egg equivalents (I used EnRG egg replacer)
  • ½ Tbs agar agar powder
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp clove

In high powdered blender (a mixer would also work fine) combine all ingredients and blend or mix until smooth and creamy.  Pour ingredients into pan and bring to boil, stirring constantly.  Turn down heat and continue to stir until mixture thickens a bit.  Pour mixture on top of crust and cool.  When to room temperature, refrigerate.  Serve or store in refrigerator. Add a bit of vegan whipped cream if you like. Makes about 10 servings.

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Unfried Beans

unfried-beans-gluten-free-vegan-meFootball season is here and it’s time for snacks! I love bean dip and refried beans but not the oil and definitely not the lard that sometimes gets added to the mix. Here’s a super easy, quick and healthy way to make beans you can use in burritos, for bean dip, tostadas, tacos…and they taste amazing!

Unfried Beans

  • 3 cups cooked pinto beans, drained
  • 2 medium tomatoes (about 2.5” in diameter)
  • ½ cup chopped fresh cilantro
  • 2 tsp cumin
  • ½ cup chopped roasted green chilies
  • ½ tsp salt
  • Small amount of water if needed

Mix all ingredients in high speed blender or food processor with “S” blade until smooth. Add a little water, slowly if needed to make the mixture creamier. Serve as a dip or use inside burritos, tostadas, tacos or layered bean dip.

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Summer Good Sandwich

Summer-good-burger-gluten-free-vegan-me  A non-vegan friend of mine posted a photo of his colossal sandwich (two burgers sandwiched with barbecued pulled pork, two cheeses, cole slaw on a toasted bun) with the caption SUMMER BAD.  I took one look and thought, well, yeah – that’s pretty bad for so many reasons.  Dairy cows and their babies, steers, pigs and chickens from the eggs – probably in the bun- all suffered for that sammie.  And let’s not forget my buddy’s arteries.  But something intrigued me about the combination and it did sound good veganized.  So… here’s my SUMMER GOOD sandwich!  And yes, it was pretty damn good!

Summer Good Sandwich

  • 2 veggie burgers

Grill your favorite gluten-free, veggie burger.  For this one I used Sunshine Burger Loco Chipotle. The spiciness was perfect with the tangy slaw and the BBQ Jackfruit.

Drain one can of young green jackfruit canned in water, add ½ cup your favorite BBQ sauce. Heat in a sauce pan until warm. Here’s my post with pictures!

  • ¼ cup Zesty Slaw (recipe here)
  • 1 slice white vegan cheese
    I used the Chao Coconut Herb from Field Roast  – yummy!
  • 1 slice vegan cheddar cheese
    I used Daiya cheddar. I didn’t have the slices so I used the shreds both work great.
  • Vegan, gluten-free bread (or buns if you can find them – I haven’t been able to find any where I live that don’t have eggs.)

Grill the burgers and add the white cheese, grill the bread and add the yellow cheese, place burger on bread, top with jackfruit and tangy slaw.  Devour!





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Peach Cobbler and Yes, it’s Raw, Vegan and Gluten-free!

Eating a a fresh, juicy, sweet peach is such a treat. In season, they’re pretty amazing all by themselves.  And when you combine juicy, fresh peaches with this raw cobbler topping, you get a little bite of heaven! It’s super easy and fast to make, not to mention it doesn’t come with all the oils, processed sugars and gluten loaded starches you get with standard cobblers.

Raw, Vegan Peach Cobbler

1/2 cup almonds
6 – 8 medjool dates
1 dried fig (or sub a couple more dates or raisins if you don’t have one.)
1 tsp vanilla

4 cups sliced fresh peaches

In food processor with bottom blade, add all topping ingredients and blend until ingredients are mixed well and almonds are finely chopped. Placed desired amount of sliced peaches in a dish and sprinkle on crumbled topping as desired.  Top with vegan whipped cream for an extra treat.


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Zesty Vegan Slaw


I’ve never been a fan of mayo. I’m not really a fan of vegan mayo although I highly support the product. I just never liked the taste.   I never liked white vinegar either. But then I had a chance to try balsamic vinegar, rice vinegar and apple cider vinegar – all tasted so much better to me.  So I decided I might like slaw if it wasn’t too sweet and didn’t taste like white vinegar or mayo. Here’s the version I came up with to satisfy my palette’s preferences. Hope you like it too!

Zesty Vegan Slaw

  • ½ head of raw green cabbage, thinly sliced
  • 4 Tbs apple cider vinegar
  • 1 Tbs agave nectar
  • 2 tsp toasted sesame oil
  • 2 tsp peanut oil
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder

Mix the vinegar, agave, oils, powders and spices together in a large bowl so they are blended well. Add the cabbage and toss all ingredients together. Set aside for at least 30 minutes to allow the cabbage to absorb all the flavors. If you’re not going to eat right away, refrigerate after 30 minutes until time to serve.

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BBQ Jackfruit

bbq-jackfruit-gluten-free-vegan-meCan’t go vegan because you miss BBQ too much?  Gone vegan but miss BBQ?  Have you tried young, green jackfruit BBQ?  If you have, you’re probably hooked like me.  If you haven’t – you need to find out what you’re missing!

Jackfruit is one of the largest fruits in the world. Ripe, it inspires the flavor for juicy fruit gum and is very sweet. But, young, green and canned in water, it resembles the texture of chicken or pulled pork, without any of the cruelty! It’s a perfect substitute for chicken, pork or pot roast in your favorite recipes.

Today, I’m making it with BBQ sauce. For the sake of time, I’m using pre-bottled sauce but you can easily make your own.

Simply open your can of jackfruit. Make sure it’s the young, green packed in water variety – not ripened, fresh or packed in sugar.  Drain the water and gently break apart each piece so it becomes the size and consistency you prefer.  I also chop up the young seed pods to keep them the same as the fruit. They taste just like the rest of the jackfruit at this stage so don’t waste them.  Add enough BBQ to completely coat your jackfruit and cook on medium heat until it boils. Reduce heat.  Spoon the mixture onto your favorite gluten-free bread, rice or potatoes or use it to top a salad.


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Curry Carrot Soup


Nothing like reaching into a giant bag of organic baby carrots, recently purchased at the store, only to find there were some slimy ones.  I didn’t want to waste the entire bag because only a few were rotten. I tossed out all the nasties and carefully washed the rest and cooked them to prevent further spoiling.  Cooked carrots are good, but 10 cups of them…can you say boring?  Time to create a new recipe.  It was late at night when they finished cooking and I was hungry and tired, so I whipped this up quickly  It turned out to be just the trick for a late dinner.

Curried Carrot Soup

6 cups cooked carrots
2 cups water or veggie broth
1/2 cup nutritional yeast
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp ginger
1 tsp paprika
1 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp fenugreek
1/2 tsp coriander
1/2 tsp garam masala

Add all ingredients to high speed blender and blend until smooth. Heat to desired temperature and serve. Top with sprig of fresh cilantro or parsley. Makes 4- 2 cup servings

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Cranberry Orange Pecan Bars

cranberry-orange-bars-gluten-free-vegan-meI’ve heard that orange mixed with chocolate is very Italian. And my very Italian co-worker loved these sweet little bars.  I love them too and my mom’s Italian. But they were created in Colorado. And when people taste them, it won’t matter where the people are from or where your kitchen is located; most likely, they will love them. I hope you do!

Cranberry Orange Pecan Bars

Make the bars:

  • 1 1/2 cups raw pecans
  • 1 cup dried cranberries
  • 1/2 cup gluten-free oats
  • 4 medjool dates
  • 1/2 tsp orange extract

Combine all ingredients in a food processor with an “S” blade.  Puree until everything sticks together if you roll the dough in a ball. Spoon ingredients into a 9″ squared glass baking dish.  Press dough down so it evenly covers the pan. Set aside.

Make the frosting:

  • 1 ripe avocado
  • 1/2 cup agave nectar
  • 1/2 cup cocoa powder
  • 1/2 tsp orange extract

Combine all ingredients in a food processor with an “S” blade.  Puree until everything is smoothly mixed into a frosting consistency. Spoon over dough and spread evenly. Serve right away or refrigerate to serve later.

Makes 20 – 25 small squares.

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Curry Stuffed Peppers – Vegan and Gluten-Free

curry-chic-pea-stuffed-peppers-gluten-free-vegan-meI found some beautiful peppers at the store today and wanted to stuff them with something a little different.

I had some chic peas and brown rice already prepared in my fridge, so created this recipe for a little East Indian twist.

Curry Stuffed Peppers

  • 1 large red or green bell pepper
  • 1 cup Curry Avocado Spread (click for recipe)
  • 1 cup  cooked brown rice
  • 1 cup cooked chic peas

Slice pepper in half, remove seeds and steam with a bit of water in a pan until tender.  In another pan, add avocado spread, rice and chic peas. Mix and heat on medium until hot, stirring gently occasionally. Remove peppers from pan, fill with rice mixture and serve.

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Avocado Curry – Sauce – Dip – Spread

avocado_curry_spread_sauceI hear a lot of people say they don’t like curry.  I always tell them to give it another chance. There are so many “curries” out there – red, green, yellow, Indian, Thai…. the list goes on and on and they all taste different.  I haven’t found a curry I didn’t like and was really craving some yellow(ish) curry tonight.  I like the following blend of spices for more of a yellow curry. Give it a try as a sauce or a spread. It even makes a great dip for veggies, crackers and chips!

Avocado Curry Sauce, Dip or Spread

  • 2 ripe avocados
  • 1 cup water
  • 2 Tbs nutritional yeast
  • ½ Tbs Dr. Bragg’s Aminos or gluten-free tamari
  • 1 tsp yellow curry powder
  • 1 tsp fenugreek
  • 1 tsp paprika
  •  1 tsp cumin
  • 1 tsp ginger
  • 1 tsp salt

Add all ingredients to a high speed blender and mix thoroughly.  Serve as a sauce, salad dressing or dip.

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Mushroom Pesto Quiche



Laura Hemmington has an amazing recipe for Basil Walnut Pesto Quiche on her blog, The Whole Ingredient.  I made it and it was amazing!  I wanted to try a variation without nuts for a lower calorie version. I also needed to use up the cremini mushrooms in my fridge.

So, I made this version. It was really good too!  Anything with basil and garlic is pretty hard to mess up, right?

Mushroom Pesto Quiche

4 cups fresh basil
2 ripe avocados
1 12 oz. package of firm tofu
1/2 cup sundried tomatoes
2 cloves garlic chopped
1 tsp salt
1 cup cremini mushrooms (button and portobello mushrooms would also work great)
1 tbsp Bragg’s Amino Acids
6 medium Yukon Gold potatoes
1 tsp olive or avocado oil

Prep the potatoes:

Slice potatoes into thin pieces, add to frying pan with a little water, cover and steam for about 10 minutes on medium heat until soft.

Soak the tomatoes:

Place sundried tomatoes into a bowl and cover with very hot water. Soak while adding other ingredients to food processor.

Prep the mushrooms:

Chop mushrooms into bite sized pieces and place into a small pan.  Add Bragg’s and lightly steam on low heat. Stirring occasionally

Make the quiche base:

Add basil, avocados, tofu, garlic and salt to food processor with “S” blade. Blend until smooth.  Drain water from sundried tomatoes and add soaked tomatoes to the mixture. Blend until finely chopped.

Make the pie:

Lightly oil pie plate. Add potatoes to the bottom and side, forming a crust. Spoon avocado mixture evenly over the potatoes.  Add mushrooms to the top.  Bake at  350 F for 35 minutes.  Allow to cool a bit before serving. Makes 8 servings.



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Vanilla Creme Cappuccino Pie



When accidents in the kitchen go right to create a new recipe, it makes me smile!

I wanted a nut-free, chocolate-free dessert for a group of people coming to visit. I was attempting to make some raw coconut balls and the recipe flopped; they wouldn’t stick together.  I decided to add a few more ingredients and make mixture into a crust.  And I thought topping the crust with a vanilla pudding would be great.  When the batch of pudding didn’t go high enough in the pan, I thought, why not make a coffee flavored layer. This turned out great and my non-vegan guests wanted seconds!

Vanilla Creme Cappuccino Pie

Make the crust

  • 1 cup unsweetened shredded coconut
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil softened or liquified
  • 6 medjool dates
  • 1/2 cup gluten free oats
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

In a food processor with “S” blade, combine coconut, maple syrup and coconut oil. Mix until creamy, add the remaining ingredients and mix until everything rolls into a ball and clumps. Spoon mixture into a 9 x 9 cake pan. Press and pack so the bottom is covered evenly.  Refrigerate to harden.

Make the topping

  • 2/3 cup sugar
  • 6 Tbs cornstarch
  • 1/8 tsp salt
  • 4 cups plant milk
  • 2 tsp vanilla
  • 2 Tbs instant coffee

Add all ingredients except coffee in a high speed blender and mix until smooth. Pour mixture into a large pan and heat on medium high, stirring until it thickens to a pudding consistency.  Remove from heat. Pour 1/2 the mixture on top of the crust and refrigerate for 20 – 30 minutes until set.  Add coffee to the remaining mixture and stir, keeping mixture warm on low heat to mix thoroughly. Pour the remaining mixture on top of the cooled dessert and refrigerate.  Pudding will set in about an hour. The second layer may slide off, so place each piece gently on the plate.

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Mega Omega 3 Spread

gluten-free-vegan-me-omega-3-spreadI recently learned vegans and vegetarians can convert Omega 3 fats into DHA easier with a bit of turmeric added.  According to the National Institutes of Health funded study titled, “Curcumin boosts DHA in the brain: Implications for the prevention of anxiety disorders,” researchers found that curcumin enhances the biosynthesis of the essential fatty acid docosahexaenoic acid (DHA).  Sayer Ji offers an informative article about it on Green Med Info here.

I’ll let the experts share more on the science.  But I got to thinking, “How can I get all these nutrients to come together for a tasty treat?”  And I came up with this spread – a little like a mustard,  a little like a nut butter and a lot of tasty goodness that appears to be good for your brain and your body too!

Mega Omega 3 Spread

  • 1 cup raw walnut halves (I don’t soak mine, but if you do, make sure they are dried thoroughly prior to making this recipe)
  • 1 Tbs ground flax seed
  • 1 Tbs chia seed
  • 1 1/2 tsps turmeric
  • 1/2 tsp salt

Combine all ingredients into a food processor with an “S” blade or a high speed blender. I use my Blendtec mini twister jar. It’s designed to make nut butter. Whip until blended smooth to the texture of a nut butter.

Spread on crackers, celery, or if you like it as much as I do, just eat it with a spoon!


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Wilted Sesame Spinach

wilted-sesame-spinach-gluten-free-vegan-meThis is one of my favorite ways to eat spinach. Super easy and amazingly tasty!

Wilted Sesame Spinach

  • 4 cups raw, washed spinach
  • 4 tsps sesame oil
  • 1/2 tsp sea salt

Add sesame oil to warm frying pan on medium high heat.  Add spinach and stir to mix with oil until bright green and just barely soft as pictured.  Turn off heat, sprinkle with sea salt and toss quickly to mix.  Serve immediately. Serves 2 – 3.

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Herbed Portobello Mushroom Steaks

herb_mushroom_gluten-free-vegan-mePortobello Mushrooms are packed with nutrients and very low in calories. They are a good source of protein, thiamin, vitamin B6, folate, magnesium, zinc and manganese, and a very good source of dietary fiber, riboflavin, niacin, pantothenic acid, phosphorus, potassium, copper and selenium.
I love to add them as the “meat” portion on my plate. This version is so easy to prepare and the juice can be spooned on the top or saved for later to use in soups or on potatoes or rice.

Herbed Portobello Mushroom Steaks

  • 2 Large Portobello Mushrooms
  • 1 tsp sesame oil (you can use other oils, but sesame oil is my oil of choice for this one because of the intense, nutty flavor)
  • 2 pinches dried rosemary
  • 2 pinches dried thyme
  • 2 pinches dried marjoram
  • 2 pinches sea salt
  • 2 pinches pepper

Wash mushrooms, remove stems and  shake out most of the water. Place on glass baking dish with top side up and stem side down.Make sure there is a bit of water on the bottom; if not add a few tablespoons to prevent burning.  Rub sesame oil gently on the tops of each mushroom, covering the entire top.  Sprinkle a pinch of each seasoning on top of each mushroom.  Bake in middle rack at 375 F for 15 minutes.  Serve warm with side dishes and provide steak knives to cut.


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Guilt-Free Alfredo Sauce

alfredo_gluten-free_vegan_meRich, creamy Alfredo sauce dresses up pasta but the high-fat, dairy version can make it hard to fit into your desired dress size, clog your arteries and of course harm animals and the planet. This version is made with potatoes and plant based milks.  It has no fat, no dairy but all the taste and makes a perfect topper for your favorite gluten-free pasta!

Guilt-Free Alfredo Sauce

  • 4 cups unsweetened plant based milk (make sure it’s unsweetened)
  • 1 cup white miso paste
  • 1 cup nutritional yeast
  • 1 cup cooked, smashed plain white potato (skins on or off)
  • 4 Tbs potato starch
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper

Put all ingredients into high speed blender and mix until smooth. Transfer to large sauce pan and bring to a boil, stirring constantly.  Mixture will thicken.  Reduce heat and simmer until ready to serve on your favorite pasta or refrigerate to enjoy later. This recipe makes 10 – 1/2 cup servings.



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Fiesta Polenta

fiesta-polenta-2-gluten-free-vegan-meTonight I needed something quick, easy, filling and of course, tasty.  So many of my recipes start out with items in my pantry I need to use.  I found an extra bag of polenta this weekend, so that was top of mind.  Polenta whips up quickly. Now what to add to it? Beans already cooked in the fridge, a can of chilies, some fresh cilantro, tomatoes, onions and spices – voila! In less than 30 minutes, dinner is served!

Fiesta Polenta

  • 2 cups dry polenta
  • 6 cup  water
  • 1 cup nutritional yeast
  • 1 cup cooked or canned black, pinto or kidney beans
  • 1 cup chopped fresh tomatoes
  • ½ cup chopped fresh cilantro
  • ½ cup chopped green chilies
  • ½ cup chopped green onions
  • 1 Tbs chili powder
  • 1 Tbs Dr. Bragg’s amino acids
  • 2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder

First boil the water and slowly add in the polenta, stirring constantly. As soon as it boils, turn down to low heat and cover for about 5 minutes.  Add in the spices and aminos a few at a time, stirring well to ensure it all mixes together.  Then add the cilantro, chilies, beans and tomatoes stirring gently until everything is warm.  Spoon into bowls and top with a little more cilantro or some vegan cheddar cheese.



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Greek Lentil Loaf with Lemony Dill Sauce

lemony-lentil-loaf-gluten-free-vegan-meWe headed over to hubby’s family for Greek Easter. I had a request to bring my Red Lentil Loaf.  I love this recipe and it’s a hit with non-vegans too. It calls for sage, rosemary, thyme and lots of flavors I love in the fall and winter. But this weekend, with trees blossoming and the temperature on the rise, I was feeling more like spring, so I modified the recipe to bring in a little Greek flavor and a little springtime freshness.

I also realized I post amazing recipes I find to my Facebook page to share with others, but rarely follow a recipe because I like to create my own.  Everything I tried turned out terrific.

The picture sold me on this Vegan Carrot Cake from My Whole Food Life.  I didn’t have applesauce so I subbed out some pureed, canned mango.  I also discovered my maple syrup had molded, so I used agave for the frosting. It turned out beautifully.

Basil Walnut Pesto Quiche from The Whole Ingredient tasted as good as it sounded.  I modified mine a bit, subbing sun-dried tomatoes for the black olives and omitting the asparagus and tomatoes on top, just using potatoes in a pretty pattern to keep it simple. It was less like a quiche than I hoped, but the flavor more than made up for the texture. Not sure if maybe another chia egg would make it thicker, but it gave me inspiration to play around with this concept for sure.

The 3 Ingredient Peanut Butter Cocoa Fudge from The Frosted Vegan kept ending up in my mouth while I was cutting it.  Oops! I do recommend keeping this one frozen like the author also recommends.  I added the coconut oil, knowing we were bringing it to share at a party and it would not stay frozen.  The fudge stayed solid, but was kind of like weird jelly chocolate when it got to room temperature.  It was still delicious though!

Here’s the recipe for my Greek  Lentil Loaf with Lemony Dill Sauce.

Greek  Lentil Loaf with Lemony Dill Sauce

IMG_3409Greek Lentil Loaf

  • 1 1/2 cups red lentils
  • 3 cups veggie broth
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 1 tsp chopped garlic
  • 1 tbs ground oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups chopped kale or other hearty greens
  • 2 cups gluten-free oats
  • small amount of olive oil to grease pan

In large pan, add lentils and veggie broth, bring to a boil, cover, turn down heat and simmer until soft (about 8 minutes.) In another pan, add celery, onions garlic, kale and spices with a bit of water and cook until tender.  Smash lentils until smooth and combine all previously listed ingredients into one pan, add oats and stir.  Allow ingredients to cool a bit and add them to food processor with “S” blade.  Puree briefly. Lightly oil 9″ x 5″ loaf pan and spoon mixture into pan. Bake for about 30 minutes at 325 F or until loaf starts to brown slightly on top and sides lift away from edges.  Cooking time may vary. Don’t overcook or loaf will be dry.  Cool and refrigerate. Once cool, the loaf can be sliced and eaten cold or reheated.

lemon-dill-sauce-gluten-free-vegan-meLemony Dill Sauce

1 large white potato, cooked
4 cups unsweetened plant milk
4 tbs potato starch
2 tbs lemon juice
1 tbs dried oregano
1 tbs dried dill (double if using fresh dill)
2 tsps salt
½ tsp pepper

Combine all ingredients in high speed blender and blend until smooth.  Transfer to pan and bring to boil on the stove until mixture gets a bit thick.  Add more potato starch for a thicker sauce. Serve like a gravy on top of the loaf as desired.

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