1/2 cup coconut oil
1/2 cup packed brown sugar
1/4 cup cane sugar (or use white sugar)
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup gluten-free oat flour (I processed 1 cup certified gf rolled oats into flour with the food processor)
1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
1/4 tsp cinnamon
1/2 cup dark chocolate chips
Preheat oven to 350. In a small bowl or measuring cup, mix together the flax egg and set aside. In a large bowl, mix coconut oil and the sugars until creamy. Add the flax egg and vanilla extract. Add remaining ingredients and fold in the chocolate chips. Place dough baking sheet in spoonfuls. Bake for about 10-11 minutes.
We got this recipe from Brian’s sister, but it is originally from the fabulous Oh She Glows blog. Hop over there for more detailed instructions, great photos, and tons of other great recipes! I use coconut oil because I don’t usually have Earth Balance on hand. Vegan recipes are often gluten-free, dairy-free friendly, which is great for us since Brian is GF and I am DF. These cookies are seriously addictive. You can plan to have leftovers but you won’t because the dairy/gluten lovers will devour these cookies too.
5 1/2 lbs apples cored and quartered
2 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place quartered apples in slow cooker. Mix sugar, cinnamon, cloves, and salt in a bowl and pour over apples in crock pot. Add 1/4 – 1/2 cup water. Cook on high for 1 hour. Then cook on low for 9-12 hours, stirring occasionally, until the mixture is thick and brown. Uncover and continue cooking on low to allow the mixture thicken. Spoon mixture into sterile containers, cover, and refrigerate/freeze.
The first time I made apple butter was with Molly and Kelly when we lived in North Carolina. It turned out to be a great Christmas gift!
1 1/2 cups all-purpose gluten free flour (I like a mixture of Cloud 9 All Purpose Gluten Free Flour and Bob’s Red Mill Gluten Free All Purpose Flour)
2 teaspoons white sugar
1 teaspoon salt
1/2 c vegetable oil
2 Tablespoons milk
Mix all dry ingredients in a bowl. Add oil and milk and combine. Drop into pie plate and press until evenly distributed on the bottom and sides of the pan. (You can also mix all of the ingredients right in the pie pan if you want to save a bowl). Poke holes in crust and bake at 400 for 15 minutes. Then fill with whatever ingredients you want! I suggest a quiche.
This recipe is from AllRecipes as a regular flour crust and was given to me by Molly. The Cloud 9 gluten free flour is the tastiest we’ve found and the company is actually in New Westminster Canada!
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar (apple cider vinegar works too)
1/2 teaspoon ground cumin
1/4 teaspoon each salt and pepper
Add all ingredients to a jar or bowl and shake or whisk to blend. This dressing is from my favorite black bean and cous cous salad but I now use it on every salad and its amazingly delicious! I always get compliments on it, and another positive is I usually have all the ingredients on hand.
1 tsp. oil
1-2 potatoes cubed, skin on
1 can chickpeas, rinsed and drained
1 medium onion, diced
2-3 garlic cloves, minced
1 can coconut milk
1 can tomato puree
1 Tbsp garam masala
1 Tbsp cumin
1 tsp chili powder
1/4 tsp ginger
salt and pepper
1 package frozen or fresh spinach (optional)
Toppings: yogurt, cilantro.
Diced onions and potatoes. Heat oil in skillet and saute onions until translucent. Add garlic and saute one minute. Add all additional ingredients and bring to a boil over medium heat. Reduce heat and simmer until potatoes are soft. Serve over rice. Top with yogurt and cilantro.
Alternatively, after frying the onions and garlic on the stovetop, transfer everything to a crockpot and cook on high 4-5 hours until sauce thickens and potatoes are soft.
This recipe is from Delish Knowledge, a great vegetarian cooking blog. I substitute potatoes for tofu.
12 oz. whole wheat spaghetti or GF spaghetti (we like quinoa or rice)
1 small can sliced black olives
1 can cooked chickpeas
2 T capers
1/2 large white or yellow onion, chopped
2 cloves garlic, minced
1 28 ounce can diced tomatoes
1 T. oregano
1 t. basil
1/2 t thyme
1/2 t red pepper flakes
S+P to taste
3 c. vegetable broth or water
Add all ingredients to a medium-large sauce pot or large fry pan. Make sure the pasta is covered by the broth (may need to break it in half). Bring the broth to a boil and then simmer on low-med heat until the pasta is cooked through.
This dish is not only great for its one-pot simplicity, but the technique of cooking the whole meal in the pasta water actually creates a creamy sauce that is delicious!
I found this recipe on Yup Its Vegan. The original recipe also has artichokes, but we aren’t huge fans so we leave them out. Hop on over to the original recipe for more details on this dish including great photos and some special notes, and to find some other delicious dinner options!
1 medium head broccoli, cut into florets
1 small head cauliflower, cut into florets
1/2 small red onion, finely chopped
1/2 cup dried cranberries
5 slices bacon, cooked and crumbled
1/2 cup mayo or Miracle Whip
1/2 cup sugar
2 T white vinegar
Mix dressing together in a small bowl. Combine remaining ingredients in large bowl. Toss with dressing to coat thoroughly. Refrigerate for at least 1 hour. Serve cold.
There are many variations of this recipe online. This is the version that my mom used to make and it is always a hit. It is quite possible this came from the back of the mayo container. It is a great side dish to bring to a potluck.