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
  • Print

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
  • Print

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
  • Print

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
  • Print

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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Jicama-Mango​ Slaw with BBQ ‘Pulled Pork’

It’s crockpot season here at my house! I’m loving comforting soups, chilis, and warming dishes. Trader Joe’s had some jicama and I got inspired. What is better with slaw than a ‘pulled pork’ slider? And, these sliders will blow your mind. I served them at my friend’s baby shower, and our colleague’s husband ate them up not knowing that they weren’t pulled pork! Regardless if you eat meat or jackfruit, this slaw is as wicked good as the sauce I used on the jackfruit.

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Jicama-Mango Slaw with BBQ 'Pulled Pork'

  • Servings: 10
  • Difficulty: easy
  • Print

This jicama-mango slaw is served over mango BBQ pulled jackfruit is easy, gluten-free, and vegan. It features Wildtree Chipotle Lime Rub and Wicked Good Slower Cooker Sauce.

Tips: I used gluten-free Schar Ciabatta Rolls

Ingredients

BBQ Mango Pulled “Pork”

Jicama-Mango Slaw

  • 9 oz of shredded slaw
  • ¼ cup jicama, chopped
  • 2 tablespoons cilantro
  • ¼ cup vegan mayo
  • ½ of a mango, sliced
  • Juice from ½ of a lime

[/recipe-directions]

  1. First, put the Wildtree Chipotle Lime Rub on the jackfruit. Stir to coat.
  2. Add the jackfruit to slow cooker.
  3. Peel and slice one mango.
  4. Purré the mango with 1/4 cup  Wildtree Wicked Good Slow Cooker Sauce, add it to the jackfruit and let it cook in the slow cooker on low for ~3 hours. When the jackfruit is done, add the remaining 1/4 cup of sauce to the jackfruit. Shred it with two forks.
  5. In a medium mixing bowl, prepare the slaw. Add the vegan mayo (I used Just Mayo) and lime juice, stir to combine.
  6. Peel and chop the second mango in half.
  7. Chop the jicama.
  8. Incorporate the mayo mixture with the slaw, add cilantro, sliced mango, jicama and add salt and pepper to taste.
  9. Make the sandwich sliders.

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Isn’t a Vegan Diet Too Expensive?

Isn’t a Vegan Diet Too Expensive?

Green Leaf Background Vegan Diet.jpgAlongside “where do you get your protein?” being asked about how you can afford your plant-based diet is perhaps the most annoying question that vegans get asked on a regular basis. People seem to forget that meat is more expensive than potatoes, rice, lentils and practically anything else you can imagine, leading many to despair.

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The fact of the matter is that vegan diets don’t have to be expensive at all. One of the reasons so many traditional cultures eat plant-based is because carb-rich plant foods are so cheap and plentiful. Before the industrialization of the food system, the vast majority of all settled cultures got their calories from staple carbohydrate-rich crops. The Native Americans got theirs from growing corn, the Chinese from rice and wheat, and the Indians from rice and lentils. The way that they ate was entirely different to today: diets were rich in complex, whole grains and low in practically everything else, including animals foods, sugar, and refined oils.

Why Do Animals Foods Cost More In General?

Animal food is actually much more expensive in purely economic terms than plant food, even when you ignore all the associated environmental costs. To grow a pound of meat on the back of a cow, you need around 14 pounds of grain. That’s because the cow needs a lot of energy to grow new muscle cells as well as to keep itself warm enough to stay alive. Growing new meat is expensive. More than 80 percent of the world’s cropland is dedicated to animal feed production and not eaten directly by people.

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The real cost of animals foods is concealed from most people because of subsidies. If the price of meat and eggs were to truly reflect the cost of production, the cost of vegan staples would seem comparatively cheap.

What Can You Do To Cut Your Food Bill Further?

Going vegan isn’t free, but it can be cheap. There are lots of things you can do to cut your bills. Take a look at these ideas.

Buy At Discount And Wholesale

Sam’s Club membership deals provide money off lots of items, including food, by selling at wholesale. You can buy things like cashews, rice, lentils, tins of beans and tomatoes, and flavoring staples like spices, dried herbs, miso and nutritional yeast in bulk and they’ll last for months, if not a couple of years. It is my favorite place to get avocados and spring mix at a great price, and I’ve been so impressed recently with the amount of affordable frozen organic fruits and vegetables that they now offer!  

Stop Buying Meat Substitutes

Many people think vegan diets are expensive because products that mimic animal foods are also expensive. Although these products are convenient, especially if you’re transitioning to a vegan diet, they’re costly and unnecessary. Stop using processed vegan alternatives and rely on the basics instead.

Cook From Scratch In Advance

Yes, cooking from scratch is time-consuming, but it’s also one of the best ways to save money. A meal whose main constituents are rice and lentils, like a curry, can cost a few cents per portion, allowing you to save an enormous amount of money. Supplement your basic meals with vegetables and fruit (items that are usually more expensive) to keep your overall costs down.

One of the best ways to meal prep is to make Wildtree freezer meals. I spend one-day chopping and have 20 huge crockpot meals for my freezer. I would love to share these tasty healthy easy and affordable recipes with you! Email me for details!

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30 VEGAN & GLUTEN-FREE PIE RECIPES

Thanksgiving is coming up, and it’s my favorite holiday because I love to eat! With our food allergies, I never want Thanksgiving to make us feel deprived or left out.

Here is a list of 30 gluten-free and vegan dessert recipes to help you indulge this holiday season. The recipes are organized by chocolate and nut pies first, followed by a variety of pumpkin, and finally fruit. These are some key bloggers for you to follow if you have any sort of food allergies! Make sure you check out their other pie recipes because there were so many good ones, and I wanted to include all of them on this list!

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15. VEGAN SWEET POTATO PIE FROM HEALTHIER STEPS

The classic Southern sweet potato pie with fresh ginger, nutmeg, and cinnamon in a gluten-free homemade crust.

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16. DULCE DE LECHE PUMPKIN PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

The dulce de leche adds a rich caramel flavor to this creamy pumpkin pie.

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17. GLUTEN-FREE VEGAN CHERRY PIE FROM FEASTING ON FRUIT

Juicy cherries nestled inside a gluten-free crust and topped with crumbly oat streusel.

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18. PLANT PARADOX-FRIENDLY PEACH COBBLER (GLUTEN-FREE, VEGAN & ADDED SUGAR-FREE) FROM NO EGGS OR HAM

This peach cobbler is fresh, perfectly sweet, and soulful.

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19. TOPLESS PEAR PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

You will love the natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice caramel flavor.

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20. HEALTHY CRANBERRY PEAR CRISP (GLUTEN-FREE & VEGAN) FROM KIM’S CRAVINGS)

Filled with fall-appropriate pears and tart cranberries, which sweeten up as they bake.

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21. CRANBERRY APPLE CRISP (VEGAN, GLUTEN-FREE) FROM JESSICA IN THE KITCHEN

It’s the perfect mix of sweet apples, tangy cranberries and is great with ice cream!

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22. CRUSTLESS APPLE SKILLET PIE (V, GF) FROM MY REAL DISH

This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness.

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23. GLUTEN-FREE VEGAN BLUEBERRY PIE FROM RHIAN’S RECIPES

This Blueberry Pie is packed full of sweet-tart blueberries, subtly spiced with cinnamon and has a little citrusy touch from the lemon juice. 

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24. GLUTEN FREE VEGAN RUSTIC BERRY PIE FROM SARAH BAKES GLUTEN FREE

Filled with 3 kinds of fresh berries, raspberries, blackberries, and blueberries, and all piled into a rustic gluten-free vegan pie crust.

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25.BLACKBERRY AND BLUEBERRY CRISP (PALEO, VEGAN & GLUTEN-FREE) FROM MY REAL DISH  

With only 7 ingredients, the natural flavor of the berries shines. It’s oat-free and thickened with tapioca flour to make it tree-nut free.

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26. NO BAKE BLUEBERRY CUSTARD PIE (VEGAN + GLUTEN FREE) FROM FANNETASTIC FOOD

This raw vegan custard pie has a crust made with raw almonds and walnuts, dates, and a little shredded coconut.

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27. COCONUT CREAM PIE {VEGAN, GLUTEN-FREE, NUT-FREE} FROM ALLERGYLICIOUS

A buttery graham cracker crust, filled with rich & creamy coconut cream & layered with lots of whipped cream, and topped with toasted coconut.

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28. CHUNKY MONKEY BANANA CREAM PIE FROM CONTENTEDNESS COOKING

This beautiful vegan dessert is made from 6 ingredients, full of flavor from dates, peanuts, bananas, and coconut nectar.

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29. LEMON MERINGUE PIE (VEGAN AND GLUTEN-FREE) FROM MY RELAD DISH

A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust.

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30. COCONUT KEY LIME PIE FILLING (GLUTEN-FREE, VEGAN & PALEO) FROM MY REAL DISH

This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.

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Topless Pear Pie (Vegan and Gluten-Free)

What’s on your Thanksgiving dessert menu this year? Often I end up making several Thanksgiving desserts, but I always have a chocolate for my husband and a fruit pie for my daughter. Normally apple pie is on the table, but this year I saw some ripe organic pears at Trader Joe’s and our menu changed!

The natural sweetness of the tender pears with just a touch of cinnamon steals the show in this pie. Serve it with a little homemade vegan dulce de leche and some dairy-free ice cream or whipped topping, and you will be in heaven! I also experimented with a topless pie this time, instead of a crumb topping, and I love how pretty it plated.

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Topless Pear Pie (Vegan & Gluten-free)

  • Servings: 9
  • Difficulty: easy
  • Print

You will love the ease and natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice flavor of caramel

Tips: If you do not have a Wholly Gluten-Free Pie Crust or another gluten-free vegan crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.
Credit: My Real Dish

Ingredients

Pie Filling

Crumb crust topping

Pie crust

Wholly Gluten-Free Pie Crust or make one from scratch.

Optional: top with homemade vegan dulce de leche or store-bought caramel sauce and dairy-free ice cream.


Directions

  1. Heat oven to 350 degrees.
  2. Remove your frozen pie crust from the freezer or make your homemade crust.
  3. Wash, peel, and slice pears and put them in a large bowl.
  4. Combine cinnamon, coconut sugar, gluten-free flour, and Redmond Real Salt into a small bowl. Pour mixture over the pears and stir to coat. Stir in lemon juice and melted butter.
  5. Layer pears in a circular pattern in the pie dish, layer by layer.
  6. In a small mixing bowl, add maple sugar, gluten-free flour, and vegan butter, and combine with a fork until combined.
  7. Spread crumb topping to the top of the pears.
  8. Bake for 25 – 30 minutes or until pears are tender.

IMG_3349 updated

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