Tag Archives: #glutenfreerecipes

Dulce de Leche Pumpkin Pie (Vegan & Gluten-free)

This is the second pie that I have posted this week for my vegan Thanksgiving Pie series. You can check out my first pie here: Pumpkin Pie with Pears and Cranberries.

Dulce de leche is probably one of my favorite flavors, other than chocolate. It brings me back to Argentina and my study abroad time there. I put the thick caramel spread on everything from bananas, apples to ice cream; I also gained 5 pounds that semester! HAHA!

Dulce de leche means sweet milk in Spanish, and it’s similar to a thick caramel. Click here for my vegan recipe. So when I was planning Thanksgiving, I thought, “why not use it in a pumpkin pie too?!” The dulce de leche adds a rich caramel flavor to this creamy vegan pumpkin pie.

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Dulce de leche Pumpkin Pie (Vegan & Gluten-free)

  • Servings: two 9-inch pies
  • Difficulty: easy
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This vegan creamy caramel flavored pumpkin pie is an indulgent twist on a traditional pumpkin pie.

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

  • 4 cups puréed pumpkin (or 1 can of pumpkin purée)
  • 1 can coconut milk
  • 1/4 cup non-dairy milk (I used almond)
  • 1 1/2 cups coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1/4 cup cornstarch
  • 8 tablespoons vegan dulce de leche
  • 3 tablespoons almond extract (optional)
  • 8 ounces of vegan cream cheese (I used 1 container of Tofutti Better Than Cream Cheese)
  • 4 tablespoons tapioca starch
  • 1 1/2 teaspoon pumpkin spice

Optional: 2 Gluten Free and Vegan pie shells (I used Wholly Gluten-Free)

Optional: vegan coconut whipped topping


Directions

  1. Begin preparation of vegan dulce de leche or use one purchased from the grocery store.
  2. Take pie crusts out of the freezer.
  3. Heat oven to 375.
  4. Using a mixer, cream until vegan cream cheese, pumpkin purré, coconut milk, non-dairy milk, coconut sugar, cinnamon, pumpkin pie spice, and almond extract (if desired) are smooth.
  5. Add cornstarch and tapioca starch; mix until well combined.
  6. Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
  7. Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cool, let the pie cool in the refrigerator for at least 2 hours.
  8. Serve with vegan dulce de leche whipped cream. To make the coconut whipped topping, take 1 can coconut cream or full-fat coconut milk that has been in the refrigerator overnight, 1 tablespoon vegan dulce de leche, and 1/4 cup powdered sugar. Blend until it forms fluffy peaks. If you don’t feel like making it from scratch, Soyatoo Soy and Rice Whip are both very tasty.
  9. Serve drizzled with dulce de leche.

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What is on the menu for your Thanksgiving dinner?

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Liebster Award

Exciting news! Recently I got nominated for the Liebster Award. I would have never expected to be recognized! I’ve enjoyed cooking, sharing, traveling, and blogging this year, and it has inspired me to continue on this blogging journey.

Thank you to Crafty For Home for the nomination! Check out her blog with recipes, crafts and travel inspiration! I love reading about places that I’ve never been and she gives great travel trips! Follow her on Facebook here.

What is the Liebster Award:

This is a popular award on the Internet that is designed to recognize new and upcoming bloggers. It is a way for newer bloggers, like me, to get discovered, since it attracts interest to your site.

How to be eligible:

In order to be eligible, you must have 200 or fewer followers. For more information about the rules, here is the link:

The Official Rules for Liebster Award 2017

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10 Random Facts about Me:

  1. I’ve traveled through 17 countries (all Spanish-speaking except 3).
  2. I danced ballet, tap, and jazz growing up. I danced 20 hours a week in the studio in high school, danced on the dance team in college, and I even danced ballet during my pregnancy with my daughter.
  3. Fall is my favorite season because of the cool temperature and the trees.
  4. My undergraduate degrees are in International Business and Spanish with an emphasis in economics and management. I used to work at an investment firm before getting my Masters in Education and becoming a Spanish teacher.
  5. My favorite foods are chocolate and avocados.
  6. I’m not comfortable riding a bike.
  7. I hate horror movies, but my husband loves them. I refuse to watch them.
  8. I’m a sucker for sitcoms (like Scandal and Grey’s Anatomy) and HGTV home renovation programs.
  9. I wear glasses. Since 2004, I almost always have worn cat-eye glasses.
  10. I love to paint and color. I do it with my kids a lot.

Questions for me:

  1. What is the most extreme thing you have ever done?  After college, I left Argentina, where I was studying abroad, and moved to cold and snowy upstate New York for an ex-boyfriend. I didn’t have a job there and I didn’t know anyone. 
  2. What did you want to be when you grow up as a kid? Why? I went through phases of wanting to be a hairdresser or a dancer. 
  3. How did traveling change your life? Traveling inspired me to become a Spanish teacher and share what I learned about Spanish-speaking countries and cultures. I also learned Spanish while traveling, and have a strong knowledge of different dialects from various cities and countries. It made me a better teacher because I can share all of that with my students now. 
  4. Do you like breakfast or dinner? Breakfast! Pancakes, hashes, tofu scrambles, and smoothies are some of my favorites.
  5. What is your favorite music? Bachata and cumbia. I love latin music.
  6. Name the top 3 beautiful beaches you have visited: Aruba, Hawaii, and Barney’s Joy MA.
  7. Who are your favorite actor and actress? Javier Bardem and Meryl Strep
  8. Would you plant roses or tomatoes? I currently have roses in front of my house.
  9. Chocolate bar, yogurt or ice cream? Chocolate bar – give me all the chocolate!
  10. Formal dress or casual? Casual. I could live in yoga pants and tank tops.
  11. What genre of movie do you like? Foreign and action

My Nominees:

I love art and blogs that inspire my creativity so I had to include some of my favorite DIY blogs. Eclectic Kristal and A Little Mad Smith make me wish that I had all the time in the world for crafts and making pretty decorations for my home! I also enjoy their travel posts.

I often follow blogs that are vegan, My Conscious Kitchen has great recipes that are vegan AND gluten-free! Her story speaks to me because I also have thyroid issues and have been hoping to improve my health through food as well. Plus, did I mention her dishes are yummy?!

I am health conscious and Rise and Discover has great blurbs about health and some yummy food recipes. I love learning and having people teach me new things! Be Forever Healthier not only has food recipes but also has weekly challenges. They aren’t always about food, often they make me think about how to live a more well-rounded healthier life. One week she had a great stretching challenge where we were to stretch every day. My muscles had been sore and needed some TLC. Her challenge got me into the habit of stretching every morning and night again like I used to before having kids. I feel so much better. It’s little things that make a difference that you wouldn’t think about, but she reminds you to try. Sometimes good habits can stick after a week of plugging along. Congratulations to all of my nominees!

Questions for my nominees:

  1. Do you have a favorite quote or words to live by?
  2. Where is one place you haven’t been, but you would like to visit?
  3. If you could give someone $1,000,000 who would you give it to?
  4. What is your favorite movie or tv series?
  5. If you were going to be a character in someone’s book, who would you like to write it?
  6. If you could be any superhero, who would you be and why?
  7. What is your favorite food?
  8. Who has been an inspiration in your life? Why?
  9. Salty or Sweet?
  10. How did you pick your blog’s name?

Again, congratulations, keep being awesome, and I wish you success. XOXO.

liebster award

 

You can read read more about me and my blog here.

susanellenlogoweb

 

 

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Hearty Vegetable Lentil Stew with Goda Masala

If you want to curl up on a cool fall day with a nice hearty lentil stew, this dish is for you. During my pregnancy with my daughter, I craved Indian Food. My friend Melanie and I always used to eat Indian Food, but since she moved to Kansas City, I haven’t had anyone to go with me. So I decided to head to a local Indian market by my home in order to find some delicious spices. I always used to order Tikka Masala at a restaurant, but I decided to switch things up and purchase a goda masala spice blend instead. It’s a spice often used in Maharashtrian cuisine, the third largest state in India located in the west. If you would like to make your own goda masala spice, you can find a recipe here. Maybe one day I will learn to make an authentic Maharashtrian dish with the goda masala spice.

While I was at the Indian market, I also picked up 24 Mantra Organic Mixed Lentils / Pancharatna Dal. They are a mix of mung bean split, black gram split, lentils hulled split, pigeon pea hulled and chickpea hulled split. Supposedly they are easy to digest and do not require soaking. However, I do have a very sensitive stomach and didn’t want to risk the upset. In case you are a newbie to making lentils, here’s what I did to successfully avoid tummy troubles. First, I boiled water. Then, I poured the legumes into a pot and covered them with a few centimeters of the boiled water, the warm water helps break down indigestible starches. I added 4 tablespoons of apple cider vinegar (2 tablespoons for each 1 cup legumes). You can also add another acid such as lemon juice. I soaked them for 8 to 12 hours, drained them, rinsed them again, and returned them to a clean pot. I went here online and read about what to do with lentils and followed the instructions.

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Goda Masala Lentils

  • Servings: ~8
  • Difficulty: easy
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This Hearty Vegetable Lentil Stew with Goda Masala is in a creamy coconut tomato sauce; it's delicious and naturally gluten-free and vegan with cauliflower, green beans, peas and flavorful spices such as cumin, turmeric, and curry.


Credit: My Real Dish

Ingredients

  • 2 cups lentils (I used 24 mantra organic mixed lentils
  • 1 onion
  • 2 tablespoons (~7 cloves) garlic 
  • 1 can tomato sauce
  • 1 can coconut milk (I used Thai Kitchen)
  • 3 tablespoons Goda Masala
  • 15 grinds of pepper (or pepper to taste)
  • 2 teaspoons (or salt to taste)
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ cayenne
  • 1 teaspoon yellow curry
  • optional: fresh cilantro for serving
  • English peas (10 oz / 1.25 cups)
  • green beans (12 oz / 1.5 cups)
  • cauliflower (12 oz / 1.5 cups)


Directions

  1. See tips above about preparing the lentils. If you don’t soak the lentils, this dish is an easy dump in the crockpot meal with little prep!
  2. Chop the onion and mince the garlic.
  3. Add all of the ingredients (except the peas, cauliflower, and green beans) to the crockpot and cook on low for 6 hours.
  4. Remove bay leaves.
  5. Heat a 3 inches water in a large pot to boil. Once the water boils, put in cauliflower, peas and green beans in a steam insert into the pan and cook for 5 minutes.
  6. Gently fold in the vegetables into the lentil dish.
  7. Optional: top with cilantro when served.

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Kiwi Raspberry Salad

Today I wanted something different when I was making this Raspberry Kiwi Salad. So I experimented with some fruit! I love hemp hearts on my salad. Did you know that 3 tablespoons of Hemp Hearts contain 10 grams of protein and 3 grams of fiber?! They are so healthy for you!
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Kiwi Raspberry Salad

  • Servings: 1 lunch
  • Difficulty: easy
  • Print

This Kiwi Raspberry Salad is light, refreshing and sweet!.


Credit: My Real Dish

Ingredients


Directions

  1. Prepare veggies and fruit: clean, peel, and slice/chop. I like to clean my cucumbers with Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak for my raspberries and lettuce. You can buy them here.
  2. Place lettuce in the bowl, and add ingredients.
  3. Top with Hemp Hearts and drizzle Trader Joe’s Organic Red Wine & Olive Oil Vinaigrette Dressing on top.
  4. Enjoy!

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Southwestern Chopped Ranch Salad (Vegan)

This summer I discovered Just.Ranch – it’s a fabulous vegan ranch dressing. I’ve been indulging in it a lot! I love combining ranch with flavors that you wouldn’t expect!

Recently I’ve been trying to meal prep by roasting vegetables ahead of time for salads, bowls, and pasta. This week I marinated 18 ounces of chopped butternut squash in agave syrup, olive oil, and Chipotle Lime Rub by Wildtree. You can buy it here. I’ve been using this rub in soups, on tacos, and even veggies. This salad has so many of my favorite flavors! I’m going to use the rest of the quinoa and chipotle lime butternut squash for some other dishes this week.

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Southwestern Chopped Ranch Salad

  • Servings: 1 full meal
  • Difficulty: easy
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This Southwestern Chopped Ranch Salad is filling and flavorful with chipotle lime butternut squash, quinoa, black beans, avocado, and cherry tomatoes.


Credit: My Real Dish

Tips: (1) Prepare quinoa per bag. I made 1 cup in order to use it with the Roasted Butternut Squash in another vegan bowl this week. (2) I purchased 18 oz of butternut squash, roasted it with 1 tablespoon olive oil, 1/2 teaspoon Chipotle Lime Rub, 1 tablespoon agave syrup for 25 minutes in a 425-degree oven.

Ingredients

  • 5 cups romaine lettuce
  • 1/2 a red bell pepper (chopped)
  • 1/2 an avocado
  • 3 tablespoons of black beans, drained and rinsed
  • 2 tablespoons quinoa
  • 5 cherry tomatoes sliced in half
  • 2/3 cup Roasted Butternut Squash (Chipotle Lime Rub, agave syrup, and olive oil – see tips)
  • Vegan Ranch Dressing (I used Just.Ranch)


Directions

  1. Prepare quinoa and Butternut Squash per tip recommendations. Or the desired equivalent.
  2. Chop vegetables, drain and rinse the beans.
  3. Place romaine lettuce in the salad bowl and top with ingredients.
  4. Serve with Vegan Ranch Dressing.

What are your favorite salad combinations? Let me know in the comments!

susanellenlogoweb

 

Zucchini & Summer Squash Pasta Salad

This summer we’ve been grilling with friends a lot. Since I haven’t been eating meat, I’ve been experimenting with veggie dishes to bring to parties. I’ve been loving tons of fresh zucchini, summer squash, and tomatoes. Look how pretty it looks!

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This vegan gluten-free dish is sure to be a hit with any group! It also is a great way to use fresh veggies from your garden or a local farmer’s market!

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Zuchinni Pasta Salad

Zucchini & Summer Squash Pasta Salad

  • Servings: 15
  • Difficulty: easy
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This gluten-free and vegan pasta dish is easy, quick, and loaded with veggies and chickpeas for protein.

Tips: (1) Feel free to substitute fresh, dried, or even young living essential oils in the recipe. I’ve provided the options. I talk about my dish with essential oils here in this veggie pasta sauce post. I’m available to help you use them in and out of the kitchen. You can order them here(2) Never overcook gluten-free noodles because it makes them mushy. Add a little olive oil to the water with gluten-free noodles (this keeps them from sticking), stir them, and boil them for the minimum time recommended. With this recipe strain them, and rinse them with cold water.

Ingredients

  • 1 zucchini 
  • 1 summer squash
  • 1 large sweet yellow onion
  • 3 tablespoons minced garlic
  • parsley (1 tablespoon dried or 3 tablespoons fresh)
  • basil (1 tablespoon dried, or 3 tablespoons fresh, or 6 tiny drops of Basil Young Living Essential Oil)
  • oregano (2 tablespoons dried, 6 tablespoons fresh, 12 tiny drops of Oregano Young Living Essential Oil)
  • 1 can chickpeas (drained and rinsed)
  • 8 oz chopped mushrooms
  • 1 cup cherry tomatoes (I used cherry heirloom tomatoes)
  • 1 bell pepper (I used orange to add color)
  • 1 teaspoon real salt
  • 5 grinds on pepper grinder
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil + 3 tablespoons
  • 1 bag gluten-free noodles (I used a spiral quinoa noodle because they are more firm)

Directions

  1. Start a pot of water to boil on the stove with a little salt for your noodles. Be prepared to start the noodles when the water is ready.
  2. Wash vegetables (I used Thieves Fruit and Veggie Spray).
  3. Slice zucchini, summer squash, tomatoes, and mushrooms. Chop bell pepper and fresh herbs (if desired). Mince garlic and onion.
  4. Heat 3 tablespoons of olive oil in a large pan.
  5. Sauté bell pepper, zucchini, summer squash, garlic, and onion for ~3 minutes.
  6. Drain and rinse your chickpeas
  7. Add mushrooms and herbs, salt, and pepper. Continue to sauté for ~3 more minutes until veggies are almost tender.
  8. Add chickpeas and tomatoes to the pot, along with 1/2 cup olive oil, and red wine vinegar. Sauté for 1 minute more.
  9. Stir in the cooked gluten-free noodles.
  10. Serve cold.

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I brought it to a BBQ.IMG_8135.JPG

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Tahini Cookies (Vegan & Gluten-Free)

My son cannot eat peanuts. So when Trader Joe’s put the Tahini on the end cap display by the checkout, it inspired me to make my sweet boy some cookies that he could eat! I had never had Tahini before, so I didn’t know what to expect.IMG_1560

The tahini cookie batter consistency was just like that of a peanut butter cookie.

IMG_1561.JPGI rolled the batter into balls, and I used a meat beater in order to see what the pattern would look like, but then decided to dip the fork in water and press – the old fashioned way.

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The result was a crispy wafer tahini cookie, which rivaled a peanut butter cookie (in my humble opinion). But regardless, he didn’t have an allergic reaction to them, so that’s a win in my recipe book!

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My daughter wanted to make sandwich cookies, so we made a vanilla filling. Honestly, I was already happily eating the crunchy tahini goodness with a glass of homemade cashew milk, but she was persistent. The kids often inspire my recipes, because I bake to not only make them healthier gluten-free vegan treats, but also to avoid allergic reactions.

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On the other hand, my son, my husband, and I prefer chocolate EVERYTHING, so I pulled a jar of the Best Vegan Chocolate Sauce from the fridge. It’s thick and spreadable, so I used it as a filling! FYI – I didn’t spread and leave the sandwich cookies sitting out, because we ate all of them before I could blink! However, I’m afraid the sauce would melt if you did. I would fill the tahini cookies right before eating each one, or keep them in the fridge. IMG_1583.JPG

Gluten-free and vegan deliciousness!

tahini cookie pinterest

  • Difficulty: easy
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A crunchy gluten-free and vegan tahini cookie

These tahini wafer cookies are gluten and sugar cane free and vegan. Eat them plain or make a sandwich cookie with chocolate or vanilla filling. If you use the chocolate filling recipe, it contains cane-sugar.

Ingredients

– 1/2 cup (~1 stick) vegan butter (I used Earth Balance)

– 3/4 cup tahini butter (I used Trader Joe’s)

– 1/2 cup coconut sugar

– 1/2 cup maple sugar (I use Coombs Family Farms Maple Sugar from Fresh Thyme, but you can use brown sugar too)

– Egg replacer for 1 egg (1 ½ teaspoon Ener-G + 2 tablespoons warm water)

– 1/2 teaspoon gluten free pure vanilla extract

– 1 cup all-purpose gluten free flour (I used Namaste Gluten Free Perfect Flour Blend)

– 3/4 teaspoon baking soda

Sandwich Cookie Filling (Optional)

Vanilla Filling:

– 2 tablespoon melted vegan butter (I used Earth Balance)

– 1 tablespoon almond milk (or any non-dairy milk)

– 3/4 – 1 cup powdered xylitol or confectioner’s sugar

Chocolate Filling:

Follow the recipe for the Best Vegan Chocolate Sauce.


Directions

  1. The chocolate filling: if you chose to make the chocolate filling click here for the recipe, it's best to prepare this the night before or at least a couple hours before in order to let it cool and firm in the fridge so that it is spreadable.
  2. Heat oven to 350 degrees.
  3. Heat your water for the egg replacer - I used a tea kettle.
  4. Add vegan butter, tahini, and both sugars to a mixing bowl.
  5. Cream with the paddle attachment for the mixer until they are well combined.
  6. Switch your attachment for your mixer to a regular beater.
  7. Prepare your egg replacer.
  8. Add egg replacer and vanilla, and mix on medium speed until combined.
  9. Shape 1 ½ - 2 tablespoons of dough into a ball.
  10. Line three baking sheets with parchment paper.
  11. Place dough balls 3 inches apart on the prepared baking sheets.
  12. Make a design on your cookies with a small dish of warm water and a fork. Dip the fork's tines in water each time before you press. You can also try the meat beater to make a pattern, but it wasn't as pretty.
  13. Bake for 18 - 20 minutes until they are brown; rotate the baking sheets between the oven shelves halfway through baking (at ~9 minutes).
  14. The vanilla filling: If you chose to make the vanilla filling, make it while they are baking with a hand mixer. Mix the butter and non-dairy milk slowly adding the powdered xylitol (or powdered sugar) 1/4 cup at a time, mixing until smooth. You may need extra xylitol until it thickens well or matches your desired level of sweetness.
  15. When cookies are finished baking, transfer them to a wire rack to cool.
  16. Once they have cooled, fill them with icing if desired (refrigerate any remaining sandwich cookies) unfilled cookies, or in an airtight container at room temperature.