Roasted Veggie Quinoa Bowl With Avocado Coconut Curry Sauce

My friend is moving to Ohio so we had a going away party for her, and I was asked to bring a vegetable dish; my friend is a foodie, so I knew that I could bring something different and she would appreciate it. I picked up all ingredients at Trader Joe’s in a rush, I’m always doing everything last minute, and I appreciate how easy that store makes it to put together an easy meal. This hearty Fall dish perfect for dinner, or a week of lunches.

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Roasted Veggie Quinoa Bowl with Avocado Coconut Curry Sauce

  • Servings: ~15
  • Difficulty: easy
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Avocado is incorporated into this coconut curry sauce and features oven-roasted butternut squash, cauliflower and Brussels sprouts in this very large vegan quinoa bowl.

Tips: 1. Use a food processor to shave your Brussels sprouts to save money or buy a pre-shaved bag at Trader Joe’s. 2. Double the sauce to make it extra saucy
Credit: My Real Dish

Ingredients

Roasted Vegetables

  • 12 oz (340g) butternut squash (chopped)
  • 1 small cauliflower head
  • 14 oz (397g) Brussels sprouts
  • 10 oz (284g) shaved Brussels sprouts
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon Redmond Real Salt
  • 30 grinds of pepper
  • 7 tablespoons olive oil
  • 3 tablespoons coconut aminos (or gluten-free soy sauce)
  • 15 oz can of chickpeas (garbanzo beans)

Quinoa

  • 1 cup quinoa
  • 2 cups vegetable stock (gluten-free)

Avocado Coconut Curry Sauce

  • 2 mini avocados or 1 large
  • 1 lime, juiced
  • 1 can of full fat coconut milk (I used Thai Kitchen)
  • ½ teaspoon Redmond Real Salt
  • 2 cloves garlic, minced
  • 2 teaspoons coconut aminos (or gluten-free soy sauce)
  • 4 basil leaves, minced (~¼ cup)
  • 1 tablespoon yellow curry
  • Pepper and salt to taste

Directions

  1. Heat oven to 425 degrees
  2. Slice cauliflower into small chunks, cut the onion, and mince the garlic
  3. Slice the Brussels sprouts in half
  4. Chop butternut squash and prepare the shaved Brussels in food processor, if you don’t buy them prepared in the store.
  5. Place cauliflower, Brussels sprouts, and butternut squash on a large roasting pan or divide them up on several pans separately.
  6. Mix garlic, olive oil, salt and pepper in a measuring cup. Pour over the vegetables and toss.
  7. Pour coconut aminos over Brussels sprouts. 
  8. Cook in oven for ~30 minutes. While the vegetables roast, prepare the quinoa and sauce.
  9. Prepare 1 cup quinoa with 2 cups vegetable stock on stove per directions on bag.
  10. Purée coconut milk, salt and lime juice in high powered blender or Vitamix.
  11. Heat 2 tablespoons of olive oil on medium heat and add basil and curry powder until browned, scraping the the pan as needed. Add the avocado coconut mixture, turn the heat to low, continuing to scrape the curry from the pan, evenly combining them.
  12. Drain and rinse your chickpeas until the water is clear
  13. Heat 2 tablespoons of olive oil in and sauté 1 can chickpeas with shredded Brussels sprouts unit they are starting to become tender. Add roasted vegetables and quinoa, stir until combined.
  14. Coat vegetables with sauce
  15. Add salt and pepper to taste

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SUMMER VEGETABLE QUINOA DISH (vegan & gluten-free)

Lately I’ve just been wanting easy warming dishes that with fresh vegetables, flavor, and protein, and this is a 20 minute meal. This summer, I’ve been using marinated artichokes as an easy way to flavor pasta dishes and quinoa bowls. Although I’ve tried many different brands, I love the grilled marinated artichokes from Trader Joe’s. The marinated artichokes serve as an easy dressing for the dish.

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Summer Vegetable Quinoa Bowl (vegan & gluten-free)

  • Servings: 4 serving
  • Difficulty: easy
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20 minute meal full of fresh summer ingredients including asparagus, zucchini, bell peppers, tomatoes, artichokes, and chickpeas.

Credit: My Real Dish

Ingredients

  • 1 can chickpeas
  • 1 can diced tomatoes
  • 1 shallot
  • 1 yellow bell pepper
  • 1 bunch asparagus (17 Spears)
  • 12 oz jar of marinated artichokes
  • 1 zucchini 
  • 2 cloves garlic, minced
  • ½ teaspoon Redmond Real Salt
  • 1 teaspoon dried basil
  • ½ teaspoon ground pepper
  • 3 tablespoons olive oil
  • 1 cup quinoa
  • 2 cups vegetable stock (gluten-free)


Directions

  1. Prepare 1 cup quinoa with 2 cups vegetable stock per directions on the bag.
  2. Drain the chickpeas and rinse until water runs clear.
  3. While quinoa is cooking, prepare the vegetables. Clean the vegetables using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak).
  4. Dice the shallot, chop yellow bell pepper, chop the asparagus, slice the zucchini, and mince the garlic.
  5. Heat the olive oil on medium heat, sauté shallot and garlic until almost translucent (~2 minutes). Add zucchini, asparagus and bell pepper, chickpeas, basil, add salt and pepper and sauté until vegetables are almost slightly tender (~6 minutes).
  6. Tun heat to low, add can of tomatoes and add jar of marinated artichokes and simmer for ~2 minutes.
  7. Fold in quinoa and remove from heat. Serve warm.

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Raw Mini Blueberry Lemon Cheesecakes

It’s blueberry season!!! In these raw bites, fresh sweetness and slight tartness of the blueberries is amplified with lemon to make a perfect vegan cheesecake taste. They are naturally sweetened with coconut and maple syrup making a light dessert with tons of flavor. 

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Raw Mini Blueberry Lemon Cheesecakes

  • Servings: ~15
  • Difficulty: easy
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This paleo blueberry cheesecake is creamy, sweet and slightly tart with a coconut almond crust. It is naturally gluten-free and vegan.

Tips: (1) You can buy mini cheesecakes pans, or you can use regular muffin pans using strips of parchment paper at the bottom of the pan and pulled them out using the Minimalist Baker’s tip. She also recommended sliding them out with a butter knife in the side of the pan, and both work well. (2) Select a mini muffin pan and you will make ~36 mini cheesecakes or use a regular muffin pan and you will make ~18 sized cheesecakes.
Credit: My Real Dish

Ingredients

Coconut Almond Crust

  • 2 cups almonds 
  • ¼ teaspoon Redmond Real Salt
  • 3 tablespoons maple syrup
  • ¼ cup coconut oil
  • ¼ cup shredded coconut

Filling

  • 1 ½ cup cashews (soaked for at least 4 hours or flash soaked with boiling water)
  • 1 can of coconut milk or cream refrigerated overnight (the hard part + 2 tablespoons remaining liquid from the bottom of the can)
  • 2 ounces lemon juice
  • 1/4 cup coconut oil softened or melted
  • 1/4 cup maple syrup
  • 1 cup blueberries (1 pint)
  • 1 teaspoon vanilla

Blueberry Sauce

  • 1 1/2 cup fresh blueberries
  • 2 tablespoons maple syrup

Directions

  1. Prepare the cashews by soaking them for at least 4 hours, or pouring boiling water over them and letting them soak for at least 1 hour. Then rinsing them until the water is clear.
  2. Clean the blueberries using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Soak).
  3. Prepare the muffin tins (see tips).
  4. Start with crust. Using a food processor to grind the almonds into almond meal. Add the remaining ingredients into the food processor and grind until smooth.
  5. Place the almond meal mixture into bottom of the muffin tins and press firmly using your fingers or a spoon until it is firmly and evenly distributed.
  6. Place crust in the fridge while preparing the cheesecake filling.
  7. Place all cheesecake filling ingredients in a high-powered blender or Vitamix, and blending until smooth.
  8. Pour the cheesecake blend on top of the crust in the tins.
  9. Put them in the freezer to harden quickly ~30 minutes or in the refrigerator for ~2 hours.
  10. Before serving, prepare the blueberry sauce on the stove. Add the blueberries and maple syrup to a small pan over medium heat and stir for 10 minutes until they become soft and the sauce forms.

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Oven-Roasted Beets & Fennel

While I was studying in Argentina, every time I ordered a salad they came with beets, and I discovered that I like them. I had never tried them before.

In my opinion, beets are naturally sweet, although my husband says they taste like dirt. Well, he ate these beets and liked them, and that means that this recipe is a W-I-N-N-E-R. I used 2 golden and 2 red beets, because golden beets can have a less earthy and more mellow flavor. The fennel also has a sweet flavor and adds a little crunch to the beets. I love the digestive benefits of this dish, both beets and fennel are great for keeping you regular; you can check out the other great health benefit for fennel here.

I’ve been putting this beet and fennel dish in roasted vegetable quinoa bowls, on salads, or just mixed with other oven-roasted vegetables. I’ll be sharing the recipes soon, so stay tuned…

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Oven-Roasted Beets & Fennel (vegan & gluten-free)

  • Servings: 4 serving
  • Difficulty: easy
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A naturally sweet vegan and gluten-free side that's great in roasted vegetable quinoa bowls, on salads, or just mixed with other oven-roasted vegetables.

Tips: (1) Skip the fennel if you don’t like it (2) Clean the beets thoroughly and leave the skin on for extra fiber (3) Save your greens! According to Dr. Oz, “fresh beet greens are rich in vitamin C, vitamin A, and calcium. You can add a few raw to your salad, or sauté in a little olive oil for a quick and easy side dish.”

Credit: My Real Dish

Ingredients

  • 4 large beets sliced (I used 2 golden and 2 red beets)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice (juice from ~1 lemon)
  • ¼ teaspoon Redmond Real Salt
  • ¼ teaspoon cinnamon
  • 1 tablespoon agave syrup
  • 15 turns on pepper grinder
  • 1 fennel bulb
  • fresh parsley to garnish (optional)


Directions

  1. Heat oven 400.
  2. Clean fennel and beets well. I soaked the beets with Thieves Fruit & Veggie Soak, scrubbed them with a scrub brush, and rinsed them. 
  3. Thinly slice fennel and the beets, ~1/4 inch thick. Place them in a small mixing bowl.
  4. Mix olive oil, lemon, cinnamon, agave syrup, salt and pepper, pour over beets, and toss until evenly covered.
  5. Place on a baking sheet flat.
  6. Cook for ~30 minutes until slightly tender.
  7. Garnish with fresh parsley if desired.
  8. Serve as a warm side, or chilled over a salad.

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Oven-Fried Green Tomatoes With White BBQ Sauce (Gluten-free & Vegan)

I love Southern-food, but my stomach can’t handle grease or gluten. So I made these Paleo Oven-Fried Green Tomatoes with all the flavor, but none of the tummy upset. I am obsessed! They are great for breakfast, as a sandwich, on a BLT or a burger, or just dipped in sauce in this Southern-Style White BBQ Sauce.

This Southern-Style White BBQ sauce, also know as Alabama White Barbecue Sauce, is creamy and tangy with a touch of spice, and traditionally has mayo, mustard, vinegar, and horseradish. I can’t have horseradish sauce, because it has dairy and eggs, so I used horseradish mustard instead and it worked just fine! I found a gluten-free one from my local grocery store here in St. Louis, Schnucks. I used Vegan Hellman’s Mayo, but you can use paleo mayo to meet your dietary  needs; I’m allergic to eggs, so it’s not an option for me.

I love the flavor combinations of this sandwich with Oven-Fried Green Tomatoes, Schar gluten-free hamburger buns (they are cheapest at Walmart), a little red onion, avocado, arugula and the white BBQ sauce.

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Oven-Fried Green Tomatoes With White BBQ Sauce (Gluten-free & Vegan)

  • Servings: ~10
  • Difficulty: easy
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These Paleo Oven-fried Green Tomatoes are a healthier option to the traditional fried ones. Dip them in the Southern-style White BBQ Sauce to add a tangy zip.

Tips: (1) It’s a good idea to slice the green tomatoes a little thinner so that they cook through and are not so bitter. (2) You can buy pre-made almond meal, I got it at Trader Joe’s, or you can just put them in a food processor to make it. (3) If your tomatoes are a little thicker, they will need to cook longer.
Credit: My Real Dish

Ingredients

Fried Green Tomatoes

  • 3 cups almond meal
  • 1 teaspoon real salt
  • 1 teaspoon garlic salt
  • 1 teaspoon ground pepper
  • ½ cup almond milk
  • avocado or olive oil spray
  • 4 green tomatoes

Southern-style White BBQ Sauce

  • 1 cup vegan mayo
  • 2 tablespoons horseradish mustard
  • 1/4 cup white vinegar
  • 2 teaspoons agave syrup (or honey if paleo and not vegan)
  • 1 teaspoon black pepper
  • 1/2 teaspoon real salt

Directions

  1. Heat the oven to 400.
  2. Clean, dry and slice green tomatoes in 1/4″ slices.
  3. Mix dry ingredients into a medium mixing bowl and stir to evenly combine the ingredients.
  4. Lightly spray a baking sheet with avocado oil or olive oil.
  5. Pour almond milk in a small bowl.
  6. First, coat the tomato slices in almond milk.
  7. Bread the green tomatoes in the almond meal mixture.
  8. Place them on the baking sheet and pu them in the oven.
  9. Bake them for ~8 minutes, spray with avocado or olive oil and flip for another 8 minutes. Turn the oven to 500 and broil for ~3-5 minutes or until they brown nicely.
  10. While the tomatoes are baking prepare the White BBQ Sauce. Just add all the ingredients in a bowl and stir well until combined.

Dipping Fried Green Tomatoes

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21 Vegan Smoothie Recipes 

Smoothies are one of great breakfasts, snacks on a hot day, or a healthy desserts. Normally, I post tons of smoothie recipes on my Instagram and Facebook account. I rarely type them up on my blog, but I’ve compiled a few of my favorite ones that I’ve posted over the last 2 years. You can download all of them here, or save the individual recipes that you want.

I use Arbonne Protein Powder, because it’s vegan, I have a dairy allergy, and it tastes good. I don’t sell it, but I purchase it here from my friend.

FYI, I don’t like a green smoothie that tastes like spinach, so if you like to taste the greens, then these green shakes are NOT for you! I like to get my kids to drink green smoothies, so I want them to be tasty! Also, if you are not vegan, but follow a Paleo diet, feel free to substitute honey instead of agave syrup.

Also, this is the first bilingual blog post that I’ve written. My Instagram and Facebook Page are in Spanish and English, but I’ve never written a post in Spanish. So here it goes!


Me encanta comer batidos o smoothies para desayuno, meriendas cuando hace calor, o postres saludables. Normalmente, escribo mis recetas para batidos en mi Instagram o Facebook, pero casi nunca aquí entonces puse muchas de mis recetas favoritas de los últimos dos años aquí. Puedes grabarlas o grabar las fotos que quieres.

Uso la proteína de Arbonne porque es vegana, tengo una alergia a lácteos, y me gusta el sabor, no la vendo, pero la compro aquí de una amiga. También, no me gusta el sabor de espinaca entones mis batidos verdes son dulces para que mis hijos los coman también. Si no sigues una dieta vegana sino paleo, podrás sustituir miel en vez de miel de agave.

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Easy Summer Vegetable Paella (Gluten-free)

It has been almost two years since I have been to Spain. On my last trip, I had the BEST vegetarian paella in Valencia at the Plaza Doctor Collado in Valencia. It was worth every minute of the 40 minute wait; if you ever visit Valencia, go to this tiny restaurant with a lovely patio. I’ve been missing Spain, and this rainy unseasonably cool summer weather has me craving something comforting. On Tuesday, I visited to our local Kirkwood Farmer’s Market, left with tons of fresh local produce, and decided it was time for vegan paella. Hopefully, it will hold me off until next summer when I get to go back to Spain!

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Easy Summer Vegetable Paella (Gluten-free)

  • Servings: ~15
  • Difficulty: easy
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A vegan take on this Spanish dish loaded with tender summer vegetables and saffron-infused rice; it's gluten-free and a simple one-pan allergy-friendly meal.

Tips: to add a ‘seafood’ like taste, add the hearts of palm, or omit if you don’t want a ‘seafood’ flavor.
Credit: My Real Dish

Ingredients

  • ½ teaspoon paprika
  • 1 teaspoon saffron
  • 1 eggplant
  • 1 yellow squash
  • 1 zucchini
  • 8 oz mushrooms (I used Baby Bella Crimini)
  • 1 red bell pepper
  • 1 cup parsley
  • 1 onion
  • 3 cloves minced garlic (2 tablespoons)
  • 2 cups tomatoes chopped or one 14.5 oz can of diced tomatoes
  • 2 cups brown short grain rice
  • 4 cups veggie stock (gluten-free)
  • ¼ cup lemon juice (juice from ~1 ½ lemons) + extra sliced lemons to garnish
  • 1 teaspoon Redmond Real Salt
  • 5 tablespoons olive oil

Directions

  1. Prepare the vegetables. Clean the vegetables using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak). Chop the onion and bell pepper, slice the mushrooms, and mince the garlic. Cut the ends off the zucchini and summer squash, and cut them in half horizontally and then slice small cylinders ~1/4″ thick. Slice the eggplant lengthwise in half, thinly slice it in ¼ inch rows, and ¼ inch rows horizontally.
  2. Chop the parsley and juice the 1/4 cup lemon juice in order to prepare the herb sauce. Combine parsley, 1/4 cup lemon juice and 2 tablespoons olive oil into a small mixing bowl and set aside.
  3. Heat 3 tablespoons olive oil over medium-high heat in a very large pan.
  4. Sauté chopped vegetables, onion and garlic in the pan for ~7 minutes.
  5. Add tomatoes and 1 teaspoon Redmond’s Real Salt and continue to sauté for 3 minutes.
  6. Add rice to vegetable mixture and sauté until mixed well.
  7. Add herb sauce, vegetable broth, saffron and paprika. Bring to a low boil for 10 minutes. Stirring every couple of minutes.
  8. Cut hearts of palm in small cylinders ~1/4″ thick, and add them to the rice mixture.
  9. Cover and simmer on low for 30 minutes.
  10. Serve with a slice of lemon on top.

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Cheesy Veggie Stuffed Spaghetti Squash (Vegan & Gluten-free)

This summer I’m enjoying fresh summer produce and vegetables. Give me all the zucchini and squash! We recently went camping, and I’m always looking for easy healthy food to bring with us. These spaghetti squash boats were a crowd pleaser last weekend at our camping trip! If you like to camp, this dish is perfect prepared in advance, wrapped in foil, kept on ice in your cooler, and placed on your grill in a small pan to heat up for a healthy dinner! Makes it so easy to just throw it on your grill and sit around a fire and relax after a long day of hiking.

Cheesy Veggie Stuffed Spaghetti Squash

Cheesy Veggie Stuffed Spaghetti Squash (vegan & gluten-free)

  • Servings: 4 serving
  • Difficulty: easy
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A spaghetti squash stuffed with zucchini, summer squash, spinach, tomatoes, and white beans in a creamy cashew cream sauce.

Tip: (1) Select a large Spaghetti Squash or half the recipe for a small one. (2) I like to cook my spaghetti squash the night before to make for easy prep the day that I cook it (3) Drain some of the excess liquid from the squash. (4) Soak cashews (4 – 8 hours) or place them in boiling water right before prepping the dish. (5) Make it paleo be eliminating the beans.

Credit: My Real Dish

Ingredients

Vegetables

  • Large spaghetti squash (~7 ¼ cups cooked squash)
  • 2 medium zucchinis (~3 cups chopped)
  • 1 summer squash (~1 cup chopped)
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • ½ teaspoon Redmond Real Salt
  • ¼ teaspoon black pepper
  • 4 tablespoons grape seed oil
  • 4 cups spinach 
  • 1 – 15 oz can of diced tomatoes, drained
  • 1 – 15 oz can northern white beans, rinsed

Vegan Cheese Sauce

  • 2 cups cashews (soaked for at least 4 hours, or soaked in boiling water for 10 minutes)
  • 4 tablespoons lemon (~2 small lemon juiced)
  • 5 tablespoons tapioca starch
  • 2 teaspoons Redmond Real Salt
  • 4 tablespoons nutritional yeast
  • 4 tablespoons minced garlic
  • 1 cup vegetable stock (gluten-free, MSG-free)


Directions

  1. Boil the water for cashews and soak them in boiling water (if you didn’t soak them overnight in advance)
  2. Heat oven to 400.
  3. Prepare the spaghetti squash next. Slice the squash in half horizontally, place the squash insides down into a roasting pan, add a little water (~1/2 inch) to the roasting pan, and cook squash for 30 – 45 minutes until it is tender when pricked with a fork. Begin prepping the rest of the meal while the squash cooks. Or, prepare the squash in advance so you can come home and whip together a healthy meal in 30 minutes!
  4. While the spaghetti squash is cooking, prepare the vegetables. Chop the onion. Clean the summer squash and zucchini using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Spray), and cut off both ends. Slice the zucchini and the summer squash in half horizontally and then slice small cylinders ~1/4″ thick.
  5. In a large sauté pan, heat 3 of the tablespoons of grape seed oil on medium high heat. Add onion, garlic, summer squash, zucchini, Real Salt and pepper, and sauté for ~3 – 4 minutes.
  6. Add the last 1 tablespoon of grape seed oil to pan along with 4 cups spinach. Sauté for an additional ~3 minutes until vegetables are slightly tender, spinach is wilted, and onion is translucent. Remove from heat and set aside.
  7. Drain and rinse northern white beans until the water runs clear and there is no foam.
  8. Drain the can of tomatoes and set aside.
  9. Prepare the vegan cheese sauce. Rinse the soaked cashews thoroughly until the water runs clear (this helps you easily digest the nuts). Place the vegan cheese sauce ingredients in the Vitamix or high powered blender and mix until thoroughly combined and smooth.
  10. Remove the spaghetti squash from oven. Scoop out the seeds and discard them (I use an ice cream scooper), scoop the squash out of the shell and place it in a mixing bowl, drain excess spaghetti squash liquid.  Fold in the vegan cheese sauce until evenly combined.
  11. Add sautéd vegetables, can of tomatoes, and white beans to the cheesy spaghetti squash and gently distribute the veggies.
  12. Place squash mixture back into the shells into the pan and cook for 20 minutes in the oven or until browned.

What are some of your favorite summer meals?

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Strawberry-Rhubarb Crisp (Gluten-free & Vegan)

This Strawberry-Rhubarb Crisp makes me think about my Grandma Lorine, with whom I spent almost every Friday night growing-up in the 1980s. We would watch Wheel of Fortune, Falcon Crest, and Dallas (I’m named, Sue Ellen, after that crazy character!), and we would color together and paint our nails. She loved strawberry-rhubarb pie, and I remember seeing it in her fridge when I was a very young girl, wondering about the texture, and thinking, “What are those big red chunks?!” Well, I hadn’t had it since she died almost 11 years ago, and this allergy-friendly version is dedicated to the kind soul that I was blessed to have in my life for 28 years!

In terms of the ingredients, I made it cane sugar-free with a keto-friendly sugar substitute called monk fruit sweetener. I’ve been adding it to my pancakes instead of coconut sugar and we all love it! You can read about its benefits here, but pretty much it has zero calories, zero sugars, and doesn’t impact your blood sugar. I also used date sugar for the topping, because I love the slight butterscotch-like flavor it adds.

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Strawberry-Rhubarb Crisp (Vegan & Gluten-free)

  • Servings: ~10
  • Difficulty: easy
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An old-fashioned strawberry-rhubarb crisp, but with a refined sugar-free, gluten-free, and vegan twist!

Tips: (1) It is lovely served slightly warm with ice cream or whipped topping. (2) Tapioca flour is also known as tapioca starch.
Credit: My Real Dish

Ingredients

Pie Filling

  • 5 cups sliced strawberries
  • 4 cups sliced rhubarb (~5 stalks rhubarb)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ cup orange juice
  • ½ cup monk fruit sweetener (or cane sugar)
  • 2 tablespoon tapioca flour 
  • 1 tablespoon almond flour (or gluten-free flour)

Crumb Topping

Directions

  1. Heat oven to 350 degrees
  2. Clean, remove stems, and cut the strawberries. I like to use Thieves Fruit & Veggie Soak for a chemical-free and non-toxic way to clean my fruit.
  3. Clean and slice the rhubarb.
  4. Place strawberries and rhubarb in the iron skillet (9 1/2″ or 24 cm) or other oven-proof skillet.
  5. Prepare the pie filling mixture. In a small bowl, mix the tapioca flour and orange juice. Add the cinnamon, vanilla, monk fruit sweetener, almond flour and stir until mixed well.
  6. Pour the mixture over the fruit in the skillet.
  7. Prepare the crumb topping. In a small bowl, combine the date sugar, coconut oil, flours, cinnamon, baking soda and baking powder, and combine until it resembles course crumbles. Sprinkle it over the fruit.
  8. Bake for ~40 – 45 minutes or until pie topping is browned nicely.

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What are other ways you enjoy rhubarb? Comment below!

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Chocolate Chip Cookies (Vegan & Gluten-free)

These were one of my first blog posts, and when I made them last week, I decided to redo the post with an updated look. If you like chocolate chip cookies that are slightly crispy on the outside and soft on the inside, then these are for you! Don’t worry, the banana makes them moist, without a banana flavor.

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Chocolate Chip Cookies (Vegan & Gluten-free)'

  • Servings: 34 cookies
  • Difficulty: easy
  • Print

Easy healthy vegan gluten-free chocolate chip cookies that are crispy on the outside and soft on the inside. You won't miss the refined sugar!

Tips:

  1. Organic Pure Maple Sugar instead of brown sugar – you can buy the Coombs Family Farms Maple Sugar brand from Fresh Thyme, Amazon, or Whole Foods. It is a great flavor, it has a lower glycemic index than sugar, and contains important antioxidants and minerals like zinc and manganese.
  2. Coconut sugar instead of cane sugar – coconut sugar has a lower glycemic index than regular table sugar because it contains a fiber called inulin, which may slow glucose absorption. A lower glycemic index means that you don’t get as much of a sugar rush and insulin spike with maple syrup sugar and coconut sugar.
  3. Chocolate chips –Lily’s Baking Chips are sugar-free and are sweetened with stevia.  They are awesome. If you can’t find any, Enjoy Life contain refined-sugar but are vegan, dairy free, soy free, and allergy friendly option.
  4. If you are a junk food gluten-free vegan, just use cane sugar and brown sugar.

Ingredients

Vegan Gluten Free Chocolate Chip Cookies

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Directions

  1. Preheat oven to 375 degrees.
  2. Combine gluten-free flour, baking soda, and Redmond’s Real Salt in a small bowl.
  3. Prepare your Ener‑G Egg Replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  4. Beat vegan butter, sugars, and vanilla in large bowl until creamy.
  5. Add the egg replacer.
  6. Gradually beat in dry ingredients.
  7. Add ½ of the banana
  8. Stir in chocolate chips.
  9. Drop by small rounded teaspoon onto greased cookie sheet.
  10. Bake for 9-11 minutes or until golden brown. (I cooked them for 11)
  11. Cool for 2 minutes and then move them to wire racks to cool completely.
  12. Makes ~34 cookies

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