GF Vegan pumpkin pie

Easy–and the crust and the pumpkin filling all just mix up in the food processor. Recipe was found   https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/

Hover if you want a gf vegan version without the coconut items here is a different version https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

Ingredients:

CRUST

• 1 ¼ cups raw cashews
• ½ cup rolled oats (gluten-free)
• 2 pitted medjool dates (I omitted and it was fine)
• ¼ tsp sea salt
• 2 ½ tsp ground ginger
• ¾ cup gluten-free flour blend (if not gluten-free, sub spelt or all-purpose flour)(me-GF Bisquick)
• ¼ cup scoopable (firm) coconut oil (virgin or refined for less-prominent coconut flavor // or sub avocado oil for similar result)
• ¼ cup maple syrup, plus more as needed

FILLING

• 2 cups pumpkin purée (unsweetened // we like Libby’s brand)
• 2 ½ Tbsp arrowroot starch (for thickening)
• ¾ cup full fat coconut milk (canned)
• ¼ cup coconut sugar (or sub organic brown sugar)
• ¼ cup maple syrup
• 1 Tbsp pumpkin pie spice (or store-bought)

Go to link for how to https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/

PS the 9 inch springform pan makes it easy

Here is her video

Cranberry jello dish/ old fashioned

Above is without the cream cheese topping and below is the finished dish and NOTE: this is good without the topping too if you don't want the cream cheese! 


I found the recipe here: https://www.thekitchenismyplayground.com/2019/11/7-up-cranberry-jello-salad.html  If you go to the link you will also discover links to other jello type dishes.

This is good for church pot luck or Thanksgiving or whatever. Easy to make, but you need to make it early in the day or the night before.

Pictured above is 1/2 of the recipe--I had it in about a 9 by 7 pan I believe. The full recipe is 13 by 9. I just used 1/2 the ingredients. 

Full recipe ingredients:

INGREDIENTS:

Cranberry Jello Layer:

• 1 c. 7-up soda (boiled with the water)
• 1 c. boiling water
• 2 ( 3 oz.) packages raspberry Jell-o
• 2 (14 oz.) cans whole berry cranberry sauce
• 1 (20 oz.) can crushed pineapple, drained (BUT reserve the juice)
• 1 c. chopped pecans

Topping:

• 1 (8 oz.) package cream cheese, softened
• 1 T. granulated sugar
• 1/4 c. pineapple juice (reserved from draining the can of crushed pineapple)
• about 1/4 c. pecan pieces and/or chopped pecans

Directions at https://www.thekitchenismyplayground.com/2019/11/7-up-cranberry-jello-salad.html
Read more at https://www.thekitchenismyplayground.com/2019/11/7-up-cranberry-jello-salad.html#oY1d4BhBFH4LC61l.99

NOTE: I had to wait till mine had jelled 4 hours to spread the topping, earlier than that it was not set firm enough to spread without mixing the jello and the topping! 



A different salad is Mandarin Orange salad--I haven't made it but it looks good-I found this on facebook.

MANDARIN ORANGE SALAD!! My family's favorite side dish!!

Ingredients:
1 pkg Vanilla Instant Pudding Mix (use dry) I would use sugar free
1 Large can Crushed Pineapple (undrained)
2 Medium/Large cans Mandarin Oranges (drained)
1 pkg Cool Whip 8 oz ( and you could use fat free)

Directions:
Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry). Add undrained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it.

Kale, wild rice, apple, walnut salad

Nice change up salad found at https://eatwithclarity.com/apple-and-kale-salad-with-maple-tahini-dressing/.   

Note: I prefer leaving out the wild rice

INGREDIENTS

Salad:

• 1 bunch curly kale 
• 1 1/2 cups cooked wild rice (about 1/2 cup uncooked) (can omit)
• 1 large apple 
• 1/4 cup walnuts
• 1/4 cup pomegranate airls 

Dressing:

• 1/3 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 2 cloves garlic, finely minced
• 1 1/2 tbsp dijon mustard
• 1/4 tsp salt
• Black pepper to taste

Go to the link for directions. She had a good idea for preparing the kale by washing and massaging it under warm water. I tore it up.Then I cut it with my kitchen scissors to get bite sized pieces. A bit of lemon would be good in this too.I used straight dark wild rice, she used a mixed kind. I didn't need as much as the recipe called for, but it would depend on how much kale you use.

Another optional way is using the ingredients below:

Ingredients

• 4 cups Kale, shredded
• 1/2 cup Apple, chopped
• 1/3 cup Walnuts, chopped
• 1/4 cup Lemon Juice
• 1/4 cup olive oil
• 2 tsp. honey or maple syrup

recipe found  :https://www.freshfitkitchen.com/kale-apple-and-walnut-salad/#wprm-recipe-container-5545

Red lentil soup/ Moroccan carrot

Morroccan carrot red lentil soup/very hearty and tasty/loving the seasonings. Recipe found here: https://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

For the how to --go to the link.  Here are the ingredients you need:

INGREDIENTS

• 2 Tablespoons olive oil
• 1/2 medium sweet onion, chopped
• 3 garlic cloves, minced
• 2 cups chopped carrots or about 4 medium carrots, peeled and chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 cups red lentils, rinsed until water runs clear **
• 1-15 oz can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Garnish:
• Fresh cilantro or Italian parsley
• Lemon wedges
• **NOTE: on the red lentils. Some brands cook fast and I have had other brands take forever. Those brands might do better with a pre-soak time!

Tempeh sandwich

This was yummy and easy. I found the recipe here: https://www.loveandlemons.com/tempeh-vegan-club-sandwiches/   The link also tells how to make a special spread to go with it if you desire--I just used hummus.

I marinated and baked the tempeh and then used GF toast, tomato, spinach and hummus--also thinly sliced cucumber is good on this sandwich.

Ingredients for the tempeh marinade:

• 1 (8-ounce) package tempeh, sliced into about 15 slices
• ¼ cup tamari
• 2 tablespoons extra-virgin olive oil
• 2 tablespoon rice vinegar
• 2 tablespoon maple syrup
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Freshly ground black pepper

Cut tempeh in 16 slices then

Marinate it at least 30 min in frig.  Cook at 425 on parchment paper for 15-20 minutes or until starting to turn black on edges---or however you like!

Vegan substitution for chicken or turkey

We really liked the Tofu this way and if you are not vegan , but are cutting back on poultry you can always make a gravy using cream of mushroom or cream of chicken soup. But for the full vegan recipe here is the link for the Tofu: https://fatfreevegan.com/blog/2010/02/25/baked-tofu/  and here is the link for the gravy found at the bottom of this link: https://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html#gravy

The ingredients you need for the Tofu:

extra firm Tofu
poultry seasoning
soy sauce

The temp is 375 F for 30 to 35 minutes flipping 1/2 way at the 15 minute point.

Directions: go to her webpage at the above link.


Another vegan gravy recipe--I have not tried can be found here: https://www.connoisseurusveg.com/vegan-gravy/?utm_source=newsletter&utm_medium=email&utm_campaign=healthier_vegan_holiday_recipes&utm_term=2019-11-17

Lentil feta grape walnut celery salad

Nice change up salad. I like the texture combo.  This recipe can be found here: https://www.cheaprecipeblog.com/2011/10/lentil-feta-grape-and-walnut-salad-recipe/  Note--I would prefer a different dressing--it was too tart for me. I think goat cheese would be nice with this.

pumpkin banana cookies

So easy and so yummy! I could do a bit less on the sugar. I even like these for breakfast!

Ingredients

• 1 1/4 cup old fashioned oats (I sub gluten free quick rolled)
• 1/2 cup ripe mashed banana (roughly 1 medium banana)
• 1/2 cup canned pumpkin
• 2 tbsp brown sugar (could do a bit less for my taste)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 cup chopped walnuts
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger powder
• 1/4 tsp  salt
• optional--raisins are good in this

Directions: mix all together. Form into cookie shape. Place on parchment lined pan. Cook at 350 F for about 15-17 minutes or until done as you like--I made 12 cookies.

Refrigerate the ones you don't eat right away in a sealed container.

Another option that uses less ingredients is a Pumpkin oat recipe found here https://nannykimsrecipes.blogspot.com/2021/01/pumpkin-oatmeal-cookies.html

Marble bundt cake (banana and chocolate) GF vegan

Love it, but had to do some fixing ;-) when I did it was super moist and great.

Banana chocolate bunt cake- vegan recipe found here: https://elavegan.com/marble-bundt-cake/  

 I used peanut butter for the nut butter. I used almond milk instead of the coconut milk so had to add 2 tab of oil. Mine cooked way faster and at 30 minutes mine was over done. I moistened it by making holes and pouring some apple juice over it and placing it in a tupperware  ;-) and it came out so yummy!!  This is GF too.

Next time check it with my bundt pan between 20 and 25 to make sure I don't over cook . But like I say if it needs more moisture, just make toothpick holes and pure some apple juice in it. 

Here are the ingredients --go to the link for the directions: 

Dry ingredients

•  (1 cup) rice flour
•  (2 cups) oat flour (gluten-free if needed)
•  (1/3 cup) ground almonds (*see notes) (Me-almond meal)
• 2 tsp baking powder
• 1/2 tsp baking soda

Wet ingredients

• (2 large) ripe bananas
•  (2/3 cup) coconut milk canned (regular or light)(me sub almond milk +2 tab oil)
•  (1/2 cup) maple syrup (*see notes)
• 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp aquafaba or water)
• 1 tbsp lime juice
• 2 tsp vanilla extract

Chocolate Marble

•  (3.5 oz) dairy-free chocolate (melted)
•  (1/4 cup) nut butter or seed butter of choice (me PB)

EXTRA--have apple juice on hand if it comes out to dry--make holes and pour over! yum

GENERAL TSO’S BROCCOLI MUSHROOM STIR FRY/ chickpea and rice

This was really good; found the recipe here: https://monkeyandmekitchenadventures.com/general-tsos-broccoli-mushroom-stir-fry/

Here is the list of ingredients---I changed a few as noted

8 ounces of cremini mushrooms, sliced (used regular ones)
4 cups broccoli
1 (15 oz can chickpeas) rinsed and drained

Sauce:

1 tab minced garlic
1 tsp minced ginger (used more)
1/4 cup tamari
1/4 cup plus 1 tab organic maple syrup
2 tab rice vinegar
2 tsp tahini (I used hummus with a bit of sesame seed oil)
2 tab vegetable broth
1 tab cornstarch (I used arrow root starch)

steamed rice

go to the link for the directions

Kidney bean butternut casserole /creamy

I like using the Progresso Butternut soup in this dish/ gives a full flavored taste!




Ingredients:

1 med onion , chopped
10 ounces of mushrooms, chopped
1 tab minced garlic
1 tsp oregano
salt (to taste)
1 cup uncooked brown basmati rice ( and then cook it up according to directions on package)
1 can kidney beans OR I think cannellini beans would be good
2 cups broccoli florets or some chopped Brussels sprouts
5-6 green olives chopped
1 can progresso butternut soup

Directions:

Take the 1 cup of uncooked brown basmati rice and cook it according to packaged directions until done.

Preheat oven to 350 when the rice is about 1/2 way done so the oven will be ready.

Meanwhile in a very large frying pan (ceramic or iron) cook the onion, mushrooms, garlic, oregano together cooking till tender. I add the Brussels at the same time if using them.  (If using broccoli I just quickly cook them in the microwave for about 5-7 minutes depending on their size and then add them to the onion mixture when onion combo is done. When veggies are done , add the soup to them in the skillet . Mix in the olives and the cooked rice. Pour into a greased 9 by 13 pan and cook 20-30 minutes until all is nice and bubbly ;-).

Pumpkin spice Latte

INGREDIENTS ---STOVE TOP LATTE :

• ½ cup milk of choice (I like to use almond milk)
• ½ cup brewed coffee
• 1 tablespoon pumpkin puree
• 1 -3 teaspoons maple syrup—I like just 1 tsp since I don’t like too sweet
• ¼ teaspoon pumpkin pie spice
• Combine in a small saucepan on top of stove or whatever. Taste add more of anything you desire.

Chocolate mug cake Gluten Free (2 RECIPES)

Yum, yum and moist---the chips melt nicely on top if added after cooking---I took the photo before spreading them.

Ingredients:

2 tblsp GF oat flour
3 tblsp cocoa powder
2 tblsp maple syrup
1 tblsp peanut butter
3 tblsp almond milk (or whatever) I used vanilla almond milk
1/4 teaspoon baking powder

chocolate chips (optional) sprinkle on top at end

How to:

grease mug, then add all ingredients except for choc chips. Microwave for 40 or 45 or 50 seconds (or whatever works in your microwave). Sprinkle with the chips---and let melt a bit and eat!

Note to self I used my English blue willow mug

Recipe #2

Ingredients

2 tablespoons King Arthur measure for measure GF flour

2 tablespoons of sugar                                                       

2 tablespoons of cocoa powder.                                         

1/4 teaspoon baking powder                                              

3 tablespoons of soy milk or milk of choice                     

1 tablespoon of applesauce                                               

1/4 tablespoon vanilla extract                                           

Dairy free dark chocolate chips                                       

Instructions. In mug mix dry ingredients. Then add the wet ingredients mixing well. Top with chocolate chips. Microwave for 50-60 seconds. I prefer 50 in my microwave.

Chickpea sandwich or salad

Tasty and easy--I had with GF toast and hubby likes with crackers and so on....

Ingredients:

1 can chickpea drained (chop them up some for easier handling in a sandwich)food processor
1 chopped celery stalk
walnuts (handful), chopped
dried cranberries (handful)
onion (chopped as much as desired)

Dressing::

I used an organic mayonnaise , but if you are vegan you can use vegan mayo --as much as desired

or you can mix a bit of hummus or tahini with a bit of white wine vinegar--etc

Another good recipe below;



Ingredients for the one pictured above:

FOR THE SALAD:

• 15 oz canned chickpeas, drained + rinsed (chopped in food processor)
• 3 stalks green onion
• 2 stalks celery
• 1/4 cup chopped shredded carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped dill pickle
• 1/4 cup store bought or homemade mayonnaise vegan or regular
• 1-2 tsp dijon mustard
• 1 tsp yellow mustard
• 1/8 tsp dried dill or fresh, to taste
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 TBSP unsalted roasted sunflower seeds
• 2 TBSP fresh chopped basil plus extra to taste

go here for the how to https://peasandcrayons.com/2017/05/garden-veggie-chickpea-salad-sandwich.html

Pumpkin Chili 3 bean for Crockpot

So yummy especially for the fall. I love the pumpkin in this--thickens it nicely .

Ingredients

1 med onion, chopped
1 med green bell pepper, chopped
4 cloves garlic, minced
3 cups veggie broth
1   15 ounce can of tomato sauce
1  15 ounce can of diced tomatoes
1   15 ounce can of kidney beans, drained and rinsed
1   15 ounce can of white beans (ie northern or cannenellini) , drained and rinsed
1   15 ounce can of black beans, drained and rinsed
1  tab of baking cocoa
1  tsp oregano (or to taste)--I sometimes use more
1/4 teas smoked paprika
1/4 tsp of regular paprika
cumin (I just sprinkled very lightly--I can't have a lot--makes me sweat)
black pepper and salt to taste
1/2  of a can of plain pumpkin puree (not seasoned, not sugared ).
1 cup frozen corn added during last 30 minutes

Directions:

Throw all into a 4 or 5 qt crockpot (except for the corn). 2-3 hours on high OR 4-5 hours low. During last 30 minutes or last hour add corn.

NOTE: if you can tolerate chili you can put 1/2 teaspoon or so in it.

GF Stout! Yes!

I love their GF beer! and here is a great stout.  https://glutenberg.ca/en/verify_age

Vegan tofu with pasta

We really loved this. We used the Tossibles Tofu in this dish--

We used in varying amounts:

5 good sized button mushrooms, chopped
1 onion, chopped
1 teaspoon or so chopped garlic
3 tab of tomato paste
water
1-2 tsp maple syrup
2 tab almond milk plain

4-5 Brussel sprouts sliced up
1 bell pepper, chopped (green)
couple handfuls fresh spinach
a dash or two of balsamic vinegar
a dash or two soy sauce
Italian seasoning (dry) sprinkled over
fresh oregano
fresh basil
salt
seasoned tofu (above)

optional olive oil, Parmesan cheese


We place some water in a ceramic non-stick pan and cooked the onions, peppers and mushrooms, Brussels sprouts until onions looked fairly tender. We sprinkled with the It seasoning, and salt, and the balsamic and soy sauce, tomato paste, maple syrup and 1/2 cup or more of water. We threw in the seasoned tofu pictured above and several handfuls of spinach (next time more of the spinach) and some fresh basil and fresh oregano (Probably a small handful of each of these herbs, chopped).  You can add more tomato paste or water until you get the desired consistency.

serve over pasta of choice and top with some sprinkles of extra virgin olive oil and Parmesan cheese (or a vegan choice) if desired

Note: tossibles were better cut in half in this dish/ would be also good baked.

Cornbread GF

The above muffins are the best cornbread GF and oil Free muffins I have ever had!! The key is do not over cook! GREAT.

Makes 12:

1 and 1/2 tablespoons ground flaxseed
1 cup plain almond milk
1/2 cup unsweetened applesauce
1/2  cup pure maple syrup
1 cup cornmeal (the fine kind)
1 cup oat flour (I grind in my food processor)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup of corn kernels (I defrosted some frozen ones)

Directions:

Mix the flax seed and milk and let sit for 5 whole minutes (important!). Preheat oven to 375F.  Line muffin tin (normal size) with 12 liners.

In large bowl stir applesauce and maple syrup. Stir in baking soda, baking powder, salt--mixing well. Then add the cornmeal and oat flour and flax/milk mixture. Stir well , but don't over mix. Fold in the corn.

Divide evenly into tin--(I used about 1/3 cup scoop for each. Bake 15-16 minutes until toothpick in center is about clean (doesn't have to be totally clean--but mostly---you can experiment.  Mine came out great right around 16 minutes.

Below is another recipe which came out very dry---I think it needs more applesauce . The one below has oil however. I threw it out since it was so dry. .....whereas the one above is great.

This was way to dry---I may have overcooked it--try at your own risk. Will have to experiment.

I like this because it is an easy way to have GF cornbread!

Ingredients:

• 1 tablespoon flax meal + 2 1/2 tablespoons water
• 1 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
• 1 1/2 cups organic fine cornmeal
• 1/2 cup oat flour (used GF)
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup unsweetened applesauce
• 1–3 tablespoons coconut palm sugar, depending on how sweet you want your bread
• 1 tablespoon coconut oil (melted) or canola oil or more!!! This can be a bit on dry side especially
•            if you over cook it. Better perhaps to cook less or add mORE OIL

Preheat to 400F.  Line 8 by 8 with parchment paper.  Mix flax and water and place in frig for ten minutes. Do the same with the milk and vinegar. Meanwhile mix dry ingredients in large bowl--cornmeal, oat flour, bk powder, salt, bak soda. After ten minutes add the flax mix and the milk mixture and applesauce and sugar and oil. Let sit a few minutes giving the baking soda time to cause it to rise. Carefully place in pan and cook for 22 minutes (possibly less or more--you want toothpick clean in center---all depends how dry you like it)  22 minutes was really a bit too long for me (I did cook it in a glass pan and it can differ if you cook in metal.  Next time less for me or more oil)

Oatmeal -overnight breakfast chai oats

At first I didn't know if I really liked this , but when you add fruit it is a refreshing cool summer way to have oats! I am now hooked on this! I love it adding the fruit in the mornings especially with blueberries, strawberries and bananas! YUM.

1/2 cup GF quick oats (or whatever)
1 cup almond milk (plain---or whatever you want)
2 tab chia seeds

Mix and place in frig over night.  Mix again before serving and add fruit.

Also the one below and add oatmeal 

Another one below:



Another recipe I like:Actually I love this one below the best!! Blueberry! pictured above

1 cup almond milk
1 cup GF quick cooking rolled oats
1 tab chia seeds
1 tsp maple syrup
1/4 tsp cinnamon
1/2 tsp vanilla
1/2 cup blueberries

mix all the night before serving adding more milk if desired in the morning.

Black bean brownies GF with peanut butter swirls

Very moist and yummy

Ingredients:

1 can black beans drained and rinsed
1/2 cup cocoa powder
1/3 cup sugar
1/4 cup canola oil
1/4 cup plain almond milk
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt
1-2 tab creamy peanut butter (for swirling--or however much you desire)
Chocolate chips OPTIONAL--for sprinkling top--I didn't use and it is still great

Directions:

Preheat 350 F  --grease 8 by 8 (I used glass)

Dump all in food processor except last two ingredients (save peanut butter and chips for top)
After well blended place in pan. Swirl in some PB and sprinkle chips if using.

Cook 22-25 minutes(actually I don't like the toothpick coming out clean because then it would be too dry, but the recipe says or until toothpick in center comes out clean) . I usually cook for 25 minutes--you want the center to rise and the top to crack a bit.  Let cool and then cut.

Creamy cauliflower sauce for pasta, or rice etc

This was very creamy and tasty. Good for pasta or rice dishes especially. We had this mixed in brown rice with some mushrooms, broccoli, summer squash, onions--very good.

For the sauce:

head of cauliflower
sweet potato (I just had a small amount from an old sweet potato) optional
2 teaspoons of minced garlic (or to taste)
Dijon mustard (1 tsp or so --to taste)
onion powder (to taste--I sprinkled it over)
lemon juice (1 tab or 1 and1/2 , it depends on how big your cauliflower is)
almond milk (for blending)
water (for cooking and blending)
salt and pepper to taste

Directions:

Chop up cauliflower (leave out the core).  Chop sweet potato into small pieces if using. Cook these covered in non stick pan with water and garlic until very tender. Drain, reserving liquid. Place the vegetables in a blender adding some of the cooking water. Add the mustard, onion powder, lemon juice and enough almond milk to make a smooth creamy sauce. Add salt and pepper to taste, and if needed add more of the mustard or lemon or onion---all to your preference.