Tag Archives: #veganandglutenfree

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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Pumpkin Pie with Pears with Cranberries (vegan & gluten free)

This is my third Thanksgiving since I have been gluten-free, dairy-free and egg-free. The first year, I didn’t have any pie or dessert. It was so sad, and I swore I wouldn’t be deprived again!

Last year I played around with getting the pumpkin right. Making a pumpkin pie that is firm without eggs, took a bit of experimenting. This year, I was inspired by a bag of ripe pears that I had on my counter, so I decided to make a topping. The juicy pears add an extra natural sweetness to balance a tartness from the cranberries; both blend well with the spices and traditional pumpkin flavors.

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Pumpkin Pie with Pears and Cranberries

  • Servings: two 9-inch pies
  • Difficulty: easy
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This Pumpkin Pie has a pear and cranberry topping. The juicy pears add an extra natural sweetness to balance the tartness from the cranberries.

Tips: If you do not have a Wholly Gluten Free Pie 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
  • 1 1/4 cup coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon clove
  • 1/2 teaspoon allspice
  • 1 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon real salt
  • 1/4 cup cornstarch

For pear and cranberry topping

  • 8 small pears peeled and sliced
  • 1 cup cranberries
  • 1/2 cup maple syrup

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


Directions

  1. Take pie crusts out of the freezer.
  2. Heat oven to 375
  3. Add pumpkin, coconut milk, non-dairy milk, maple syrup, coconut sugar, cinnamon, allspice, and clove into the mixer. Blend until smooth.
  4. Add real salt and cornstarch to the pie and mix with mixer until fully combined
  5. Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
  6. Prepare the topping. Peel and slice pears.
  7. Heat a frying pan over medium heat. Lightly spray the pan with olive oil or coconut oil. I used a non-stick Zyliss frying pan with olive oil.
  8. Sauté until slightly tender and place on top of the cooked pie.
  9. Sprinkle with cinnamon.
  10. Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cold, let the pie cool in the refrigerator for at least 2 hours. I found that it was a perfect firmness and texture after it remained in the refrigerator overnight.

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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
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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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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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Red, White, & Blue Cake (Vegan & Gluten-free)

This cake is vegan, gluten-free, refined-sugar free, beautiful, and is a crowd pleaser at a 4th of July party with its patriotic theme. No one else at the party was vegan or gluten-free, and everyone enjoyed it. This is not a light and fluffly cake, but a dense fruit one. The fruit gives it sweetness. Keep it refrigerated after icing in order to keep the texture and whipped-topping firm.

I was a little disappointed with the lack of color that came from the cake when I cooked it. I was hoping for red and blue cakes! I used Watkins Food Coloing (100% natural vegetable juices and spices). I guess you have to use good old-fashion food-dyes to get the color you want, not the healthier vegetable based ones and fruit.

So here’s my take on it – the cake is a little labor intensive with washing the containers to make the red and blue cake, but healthy and yummy. That said, I have recreated it easily with my Perfect Paleo Brownies in a snap; equally beautiful and so much less time-consuming. The brownies make it a little sweeter, and personally I’m a huge chocolate lover. However, both are great – it’s just a matter of how much time you have!

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4th of July Pinterest

Red, White, & Blue Cake (Vegan & Gluten-free)

  • Servings: 12
  • Difficulty: medium
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A patriotic inspired cake with coconut whipped topping, blueberries, and strawberries. It is gluten-free, refined sugar-free, and vegan.

Credit: myrealdish.com

Ingredients

Whipped Topping

Cake

  • 2 cups coconut sugar
  • 2 sticks of vegan butter (I used Earth Balance Soy Free)
  • Egg replacer for 2 eggs (3 teaspoons Ener-G + 4 tablespoons warm water)
  • 2 tablespoons (1 mini-bottle) of gluten-free blue food coloring (vegetable based)
  • 2 tablespoons (1 mini-bottle) of gluten-free red food coloring (vegetable based)
  • 2 1/2 cups Namaste Gluten Free Perfect Flour Blend 
  • 1 teaspoon salt (I used Redmond Real Salt)
  • 1 cup almond milk (I used Unsweetened Original Almond Breeze)
  • 1 teaspoon gluten-free vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon white vinegar
  • 1 ¼ cup blueberries
  • 3/4 tablespoon cocoa powder
  • 1 cup frozen cherries

Decoration

  • 1 pint blueberries
  • 1 pint strawberries

Directions

  1. Heat water in a tea kettle for egg replacer
  2. Purée with a Vitamix or high-powered blender blueberries (I used fresh), and set aside in a bowl. Rinse out the Vitamix or blender.
  3. Purée frozen cherries and set aside.
  4. Heat oven to 350 degrees
  5. Prepare egg replacer (combine 3 teaspoons Ener-G and 4 tablespoons warm water)
  6. Cream coconut sugar and vegan butter in a mixer. Slowly add the egg replacer continuously until the mixture is light and fluffy.
  7. Combine Namaste Gluten Free Perfect Flour Blend and Redmond Real Salt together in a separate bowl.
  8. Add dry mixture to the coconut sugar and vegan butter mixture alternating with the Unsweetened Original Almond Breeze.
  9. Add 1 teaspoon of vanilla extract.
  10. Grease two 8-inch cake pans. Line bottom of cake pans with fitted parchment paper rounds and grease top of parchment paper.
  11. Pour half of the batter to a separate bowl and set aside.
  12. In a smaller bowl mix 3/4 tablespoon cocoa powder and blue food coloring together (mine didn’t mix throughly) add to the mixer bowl of cake batter. Add puréed blueberries and mix with mixer.
  13. Combine 1/4 teaspoon of baking soda and 1/2 tablespoon vinegar in a smaller bowl, then add to the blue cake mixture. Scrape the sides of the bowl and mix one last time.
  14. Add blue cake mixture to one 8-inch cake pan.
  15. Begin the second half of the cake with cherries and red food coloring. Add the container of red food coloring to the mixer bowl of cake batter along with puréed cherries and mix with mixer.
  16. Combine 1/4 teaspoon of baking soda and 1/2 tablespoon vinegar in a smaller bowl, then add to the blue cake mixture. Scrape the sides of the bowl and mix one last time.
  17. Pour the red cake batter into the 2nd 8-inch cake pan.
  18. Bake for 30 – 40 minutes (My red cherry cake took 30 minutes and the blueberry one took 40 minutes. Check often that the toothpick comes clean in the middle).
  19. Set cakes on the wire rack to cool completely ~45 minutes.
  20. Wash and dry strawberries and blueberries (I use Thieves Fruit and Veggie Soak because it cleans well, it’s natural and chemical-free; buy it here).
  21. Slice strawberries. It’s best to select berries of similar sizes to make them fit in the design.
  22. After cake cools, prepare coconut cream topping. Keep coconut milk cans in the fridge until you are ready to make the topping. Prepare it immediately before “icing” the cake.
  23. Scoop out the thick cream from the coconut cream or milk. Leaving the remaining water below.
  24. Add the guar gum, vanilla, and Powdered Xylitol. Mix on high-speed. Slowly add coconut water from the can, 1 tablespoon at a time, to the cream as it whips until it is light and fluffy.
  25. Carefully remove one cake from the cake pan, and place it on a cake stand or large serving platter.
  26. Spread coconut cream with a rubber scraper on the top of the cake.
  27. Remove the other cake from the cake pan, placing it on top of the coconut whipped cream.
  28. Spread the coconut whipped topping on the top and sides of the cake until it is fully covered and appears to be “iced”.
  29. Decorate the top of your cake with blueberries and strawberries. I easily created the blueberry design by connecting these two lines to a point with blueberries and symmetrically filling them in.
  30. Slice and serve.

I served mine by the pool!

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Happy 4th of July!

susanellenlogoweb

Graham Crackers (Vegan, Oat-Free & Gluten-Free)

My daughter has a sensitivity to oats. When she was little she had reflux and would explode with eczema whenever she was exposed to them, but I didn’t know what was causing it until we had her blood tested. Before I was desperate enough to give her a blood test, I was slathering her with Aveno Baby Lotion and giving her oatmeal baths to sooth her eczema, only to make it worse. Recently, I tried to test the sensitivity with a couple servings of gluten-free oats, and she seemed to do okay. However, when she thought she was over the intolerance, she ate a bowl of oatmeal and a granola bar in one day; then, she got a huge tummy ache. I’m remaining positive. At least we are progressing beyond the eczema.

This oat intolerance, along with her sensitivity to wheat, makes it very difficult to find graham crackers at the store. Schar makes a wheat-free and oat-free graham cracker, but it has honey – so it’s not vegan. I’ve searched for vegan and gluten-free graham crackers, and I haven’t found any, so I decided to make my own. My daughter says that mine taste as good as the Schar ones! That’s a huge gluten-free vegan win, because mine are also refined sugar-free! Healthy and tasty!

Here’s what you do. Combine the dry ingredients…

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Slice the vegan butter into little chunks...IMG_0232.jpg

Cut-in vegan butter...IMG_0233.jpg

Stir in the wet ingredients until it begins to clump...IMG_0234.jpg

Form dough into a ball...IMG_0235.jpg

Roll dough over parchment paper, score it, and decorate it with a fork…IMG_0236.jpg

Bake, divide, and devour.IMG_0243.jpg

Make sure to save some graham crackers for s'mores or a pie crust. I'll post the recipe soon for this s'mores cake that I made with vegan marshmallows and dark chocolate (see below). It was delicious and easy!

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  • Servings: 20
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Easy gluten-free, oat-free, refined sugar-free, and vegan homemade graham crackers.

Tips: Make sure your gluten-free flour blend has xanthan gum, if not you will need to add 1/4 teaspoon. I really like the Namaste Gluten Free Perfect Flour Blend, because I never have to add anything extra to the flour and it rises very well. It contains sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour, and xanthan gum.

Ingredients

  • 2 1/4  gluten-free flour (I used Namaste Gluten Free Perfect Flour Blend)
  • 1 teaspoon baking powder
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt (I used Redmond Real Salt)
  • 8 tablespoons vegan butter (I used Earth Balance Soy Free)
  • 3 tablespoons cold water
  • 3 tablespoons pure maple syrup
  • 1 teaspoon gluten-free pure vanilla extract


Directions

  1. Combine gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda, and Redmond Real Salt in a large mixing bowl.
  2. Slice vegan butter into tablespoons (you can do even smaller pieces if you prefer).
  3. Using a pastry cutter or two knives, cut-in vegan butter one tablespoon at a time into the bowl until it resembles the texture of cornmeal. You also could do this easily with a food processor.
  4. Add cold water, maple syrup, and vanilla; continue to stir until dough starts to form large clumps. If dough is too dry, add more cold water one tablespoon at a time.
  5. Heat oven to 325.
  6. Lay out parchment paper.
  7. Spray lightly with non-stick cooking spray.
  8. Gather dough into a large ball and divide in half.
  9. Lightly flour the rolling-pin  (I used Namaste Gluten Free Perfect Flour Blend because it was out already).
  10. Roll half of the dough into a rectangle to ~1/8″ thick.
  11. Score dough with a pizza cutter, knife, or multi-purpose scraper and chopper (I used this OXO Multi-purpose Scraper & Chopper) into desired shapes. I chose 2” x 2” squares, and used the OXO Multi-purpose Scraper & Chopper to measure easily with the measurements on the blade.
  12. Prick dough all over with a fork or toothpick.
  13. Repeat with the other half.
  14. Transfer the two parchment paper sheets to cookie sheets, and bake for 20 – 23 minutes or until golden brown.
  15. Let graham crackers cool for 5 minutes.
  16. Separate and eat.


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Blackberry Fig Tofu Scramble (Vegan & Gluten Free)

This Blackberry & Fig Tofu Scramble is the third tofu scramble in my series and is loaded in vitamins and minerals. Blackberries are a good source of vitamins A and C, iron, calcium, and dietary fiber. Figs are high in fiber and are a good source of magnesium, manganese, calcium, copper, potassium, vitamin K and vitamins B6. Not only is this scramble good for you, but it’s also easy, and delicious with earthy, deep, and sweet flavors. It’s great when you want something sweet to eat, but still want to be healthy.

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Blackberry and Fig Tofu Scramble (Vegan & Gluten Free)

  • Servings: 2-3
  • Difficulty: easy
  • Print

This vegan and gluten-free tofu scramble is healthy, sweet, and has a rich savory taste.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 1 cup figs (sliced in half)
  • 1 cup blackberries
  • 10 oz of extra firm tofu
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 shallot (chopped)
  • 1 clove garlic (minced)


Directions

  1. Chop the shallot, mince the garlic, and slice the figs in half
  2. Drain juice from tofu, and slice it into cubes while it’s still in the container
  3. Heat 2 tablespoons olive oil to medium high heat
  4. Sauté the shallots and garlic for one minute until slightly translucent
  5. Add the tofu, and continue to sauté for another minute
  6. Add the figs and balsamic vinegar, and continue to sauté for 2 minutes
  7. Add the blackberries, and sauté the dish until the blackberries are just slightly warm
  8. Plate and serve


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Check out my first recipe here: Asparagus and Artichoke Tofu Scramble, and the second here: Mediterranean Tofu Scramble (Vegan & Gluten Free).

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