This Norwegian Rhubarb Cake has sweet almond tones are surprisingly complimentary to the tartness of the rhubarb making this a deliciously well-rounded cake.
Cooking for a mix of family members that are gluten-free & vegan for the Easter holiday, can be a challenging task especially if you or your family members are new to the lifestyle. That’s why I’ve created these 8 Easy Gluten-Free & Vegan Easter Dinner Ideas for the whole family to be able to enjoy. I have taken up the challenge of creating a dinner plan that could suit any family member either vegan, gluten-free, or omnivore you name it! Here are my best 8 Gluten-Free & Vegan Easter Dinner Ideas:
Easter Dinner Idea #1 : “Cheesy” Artichoke & Spinach Stuffed Peppers
These deliciously Vegan & Gluten-Free “Cheesy” Spinach & Artichoke Stuffed Peppers are a great way to impress the folks at any event. It’s so rich, flavourful, filling, healthy, and best of all, ultra-easy to make and a great way to introduce the folks to your awesome vegan cooking skills. They are that good!
Easter Dinner Idea #2 Butternut and Roasted Garlic Linguine
This creamy linguine was just so divine that it would even make angels question their faith. It has many of the same flavors and creaminess that the risotto had, but the roasted garlic just seals the deal. The recipe also makes a good 5 portions, but you might want to finish it in 3 or less. We sure did.
Easter Dinner Idea #3 Vegan Three-Mushroom Risotto
This Vegan Three-Mushroom Risotto is just bursting with flavor. Its earthy, creamy flavor will just melt in your mouth. Even our picky daughter who hates mushrooms said that it was delicious! We were floored! She even asked for more! The morel mushrooms make it incredibly fragrant and the vegan cheese just gives it that cheesy texture that you won’t be able to help yourself in eating a second helping.
Easter Dinner Idea #4 Vegan “Cheesy” Baked Potato & BBQ Beans
I have developed a bit of a love affair with these Vegan Cheesy Baked Potato & BBQ Beans. Best comfort food ever! They were so delicious! The beans, the cheese, I mean, wow! I made them cause I thought they would make for a hearty meal, but the taste floored me! The cheese was gooey, the beans were decadent, and the “bacon” bits and chives perfect this hearty meal.
Easter Dinner Idea #5 Moroccan Tagine “Couscous”
This Moroccan Tagine “Couscous” is a beautifully aromatic vegetable stew with just enough heat to give the dish a nice kick without overpowering the sweet spices. I saw this recipe, and I jumped out of my seat. I had to make it! I am a bit of a sucker for spiced recipes during this time of the year, and this one did not disappoint. I guarantee you that you’ll keep wanting more. The challenge will be not to finish the whole pot in one evening cause once the spices marinate in the fridge overnight, believe it or not, the dish actually tastes even better.
Easter Dinner Idea #6 Hearty Vegan Brussel Sprout Coleslaw
Brussel Sprouts in a Coleslaw? Oh, hell yeah! Who knew the infamous brussels sprout could be so delicious as a coleslaw! This gluten-free & vegan version has a sweet twist to the traditional coleslaw with its creamy pomegranate molasses dressing and walnuts to keep you full and satisfied. So delicious!
Easter Dinner Idea #7 Spaghetti Squash Portobello Mushroom Boats
One of my favorite fall vegetables is spaghetti squash. It’s so wonderfully textured, versatile, and will take on pretty much any flavor you add to it. These little spaghetti squash boats were no exception. If you have never had spaghetti squash before, I would suggest that you get on it right away! It’s yummy, hearty, and it has a nice crunch to it that just makes you wonder why you have never had this before. This easy recipe would make for a wonderful start to your new-found relationship with spaghetti squash.
Easter Dinner Idea #8 Apple Broccoli Salad with Creamy “Honey” Dressing
This Apple Broccoli Salad is creamy, sweet, filling, and is just so finger-licking delicious. I had to hold myself back from licking the bowl. The coconut bacon is the perfect topping that complements this sweet salad with those yummy little bits of smokey “bacon”. Yum!
What better way to express devotion to your significant other than with these little Blueberry Love Tarts? Every little bite will send love vibes straight to your valentine’s heart, located in their belly of course. So, if your beloved is like mine and their heart is positioned somewhere in between the esophagus and small intestine, then they are perfect for these Blueberry Love Tarts. They’re crispy on the outside and the filling is like a warm, sweet, blueberry hug. Seriously, they are like individually-sized portions of blueberry pies without the icing, or with it, they are more like elevated pop tarts. Either way they are a deliciously sweet treat that tells your love nugget that you are over the moon for them.
How do you express to your little love lamb you are happy go lucky for them? Is it through a gift? Or maybe you like to book a little getaway? Maybe it is through some kind of a romantic act? Some couples might think that valentine’s day is over-commercialized and try not to “buy-in” (har-har!). All of that will depend on your partner’s needs. Generally, we like to keep it more on the down-low but it is important to show to your sweetheart your appreciation and devotion towards them. Depending on what your partner’s love language is, this can vary widely. Personally, we’re more about little acts of kindness towards one another. My hubby loves it when I bake or cook something just for him cause apparently his heart is located somewhere in his stomach. Joking aside, it’s never an easy thing to come up with something for Valentine’s day especially if you are in a new relationship and with Covid lingering around, it leaves going out for dinner “off the table” (har-har). So, putting in this labor of love is a great alternative to saying that you are on cloud nine without breaking the bank. I hope you enjoy these and would love to hear your comments.
Happy Valentine’s day!
Gluten-Free & Vegan Blueberry Love Tarts
- 4 ½ -5" heart shaped cookie cutter – See notes for link
- Rolling Pin
- 2 cups Frozen blueberries
- 2 tbsp Brown sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla
- 2 tbsp Lemon and rind
- 2 cups Gluten-free flour (I used bob's red mill 1 to 1)
- 2 tbsp Tapioca starch
- 1 pinch Salt
- ⅓ cup Cold vegan butter (not margarine)
- ⅓ cup Cold water
- 2-3 tbsp Raw cane sugar
- ¼ cup Maple syrup
- ¼ cup Vegan butter melted
- 1½ cups Powdered sugar
- 2 tbsp leftover blueberry filling
- Preheat oven to 375˚F and line a baking sheet with a parchment paper.
- Put filling ingredients into a small saucepan over medium-low heat and simmer till mixture thickens about 10 minutes with cover on. While filling is simmering, crush blueberries with a fork and stir occasionally.
- To prepare dough, mix flour, tapioca, salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined.
- Slowly drizzle water mix with wooden spoon or knead with hands until it comes together. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet.
- On a clean, flat surface, sprinkle flour and spread evenly. Shape dough into a ball then use a rolling pin to roll out the dough until you reach about a ¼ in. thickness.
- Using a 4 ½ to 5 in. heart shaped mold, cut out your shapes and carefully transfer onto the cookie sheet with a knife. Roll out excess dough until you don't have enough dough to make any more tarts. NOTE: make sure you have an even number. You should be able to make approx. 16 hearts for about 8 tarts but only place half of the hearts onto the cookie sheet.
- Place about 1 Tbsp of filling onto half of the hearts leaving a ¼ in border to seal the edges. If you are making the icing filling, then make sure you leave at least a few tablespoons of the blueberry filling. Then use your finger to dot water around the edges so the two sides stick together. Top the squares with their matching halves and then seal lightly with a fork. Poke a few holes at the top to let air out so that they don't explode in the oven.
- Make "egg wash" by melting vegan butter in microwave and combine with maple syrup. Brush on top of each then sprinkle with raw sugar, and bake for 20-25 minutes or until golden brown.
Icing Instructions (optional)
- Let cool for a few minutes. Then, if you are making the icing topping, put leftover filling ingredients into the blender and blend till you have a relatively smooth mix. In a medium-sized bowl, add icing and slowly stir, a spoonful at a time, the blueberry mixture till you have a wet mixture but not a runny one. Dip your tarts in one-by-one. Enjoy!
Other Valentine’s Day Recipes
Nutritional Facts Without Icing
Those of you who follow me know that I have developed a bit of a love affair for butternut squash season. Last week, I made a Vegan Risotto Butternut, and this week, I made this gluten- free & vegan Butternut and Roasted Garlic Linguine. This creamy linguine was just so divine that it would even make angels question their faith. It has many the same flavors and creaminess that the risotto had, but the roasted garlic just seals the deal. The recipe also makes a good 5 portions, but you might want to finish it in 3 or less. We sure did.
Since I have been a little obsessed over butternut squashes lately, I thought I might do a little research. Originally, I thought it might have been something the First Nations of North America would have eaten during the colder months. After doing a little research, I found out that it was created in the 1940 as a hybrid between the gooseneck and the Hubbard squashes. So it clearly doesn’t have the history I had originally thought it did. However, the Hubbard squash is 4,000 years old. It’s hard flesh and tough exterior made for a great source of nutrition for the indigenous of those regions during the winter months since it can last for up to 3 months. Learning from the wisdom of the indigenous, Hubbard not unlike the butternut squash, also have high concentrations of vitamin C making them great sources of nutrition during the winter season keeping your immune system healthy.
Other Butternut Squash Recipes You’ll Love:
When I started on this journey of discovering different gluten-free, dairy-free, and vegan recipes, I was looking to find recipes that wouldn’t make me feel restricted. I feel that this Butternut Linguine has really brought my goals to the next level. It’s one of those dishes that you’ll have to tell people that it is gluten-free and vegan in an unapologetic way, because it’s just naturally that delicious!
The key to a good Butternut Linguine
The two heroes of this dish are the butternut and roasted garlic flavours. Something about the roasted garlic in this dish that brings it to the next level. Adding pan fried garlic instead just wouldn’t be the same. The roasting process brings out a smokey, sweet flavour and compliments the butternut linguine beautifully.
You’ll also need a good blender. You’ll want to reach that creamy richness to the butternut squash sauce and a high-powered blender in crucial. If your blender is not high-powered enough, you just won’t achieve the same texture. Anyways I hope you enjoy this recipe as much as I did.
Roasted Garlic and Butternut Linguine
- 1 Medium-sized butternut squash cut in Ãƒâ€šÃ‚Â½ lengthwise and seeded.Ãƒâ€šÃ‚Â
- 3 tbsp Olive oil divided
- 10 Leaves of fresh sage
- Ãƒâ€šÃ‚Â½ cup Shallots choppedÃƒâ€šÃ‚Â
- 5 Large cloves garlic with skins on
- Pinch ground nutmeg
- 1 tsp Ground cinnamon
- 2 tbsp Nutritional yeast
- ÃƒÂ¢Ã¢â‚¬Â¦Ã¢â‚¬Å“ cup Coconut milk
- 14 oz (or 395g) Gluten-free linguineÃƒâ€šÃ‚Â
- Preheat oven to 400F. Place squash onto a baking sheet. Drizzle olive oil and sprinkle salt and pepper on the inside of the squash. Bake open side down for 40 minutes or until tender.
- In the meantime, fry sage with vegan butter or olive oil in a skillet over medium-high heat until crisp. Remove from pan and set aside. Add shallots in skillet and sautÃƒÆ’Ã‚Â© over medium-high until translucent about 7 minutes.
- Meanwhile, cook pasta to al dente in a large pot of salted water according to directions on package.Ãƒâ€šÃ‚Â
- Before the end of the cooking time of squash, add garlic cloves into the pan and continue baking for 7 minutes. Your cloves should have a slight crisp on the outside but still be tender on the inside.Ãƒâ€šÃ‚Â
- Once your butternut squash has finish, remove from oven and let cool for 15 minutes until it is warm to the touch. Remove the skins from garlic and squash. Cut squash into cubes and add 3 cups of the squash into blender with fried shallots, nutmeg, cinnamon, roasted garlic, nutritional yeast, coconut milk, salt and pepper. Blend till smooth. *
- In pot over medium heat, combine drained pasta, purÃƒÆ’Ã‚Â©ed squash mixture and crumble half of the crispy sage until sauce coats pasta and sauce is heated all the way through, about 2 minutes. Season with additional salt and pepper as needed.
- To plate, serve pasta topped with crispy whole sage leaves and additional pepper. Enjoy!
These gluten-free and vegan spaghetti squash boats are filled with a creamy, portobello mushroom sauce makes for and excellent dishes for any occasion. Make it a date night, Easter or Christmas dinner, as a side dish or a main dish, it is so versatile. Even …
This Gluten-Free and Vegan Blueberry-Crammed Banana Oat Bread lived true to its name! It is definitely crammed with blueberries. In every bite, you get those yummy little explosions of baked blueberries goodness. It is also fluffy, chunky with fruit, healthy, and oh so yummy. You could easily have these for your on-the-go back-to-school breakfast or as a yummy dessert.
Everyone knows what to do when you have a bunch of over-ripened bananas. It’s time to make banana bread! As I watched these bananas go from yellow to black, I got so excited that all I could think about was that sweet banana bread. As much as I love banana bread, I did, however, want to put a little twist to it this time, and since I had a Costco-sized bag of blueberries that has been barely touched in 3 months, I figured I could make good use with it.
Banana Bread Bananas
I often get a craving for bananas over the week and decide to get a whole bunch, but im sure you can relate in some ways, since I’m the only one who eats bananas in this house they will often go brown before I get to finish the whole batch. The best thing to do in this case is to put them in a ziplock bag and freeze them. They freeze so well and so you are not rushed to make the banana bread. Just don’t wait until they have flies all over them and fungus starts to grow… this is the time to throw them out.
Making the Recipe
Blueberry-Crammed Banana Oat Bread is really easy to make. The time to prep this was quick; only about 10 minutes and most of that time is really just spent peeling your over-ripened bananas, so if you are a busy person, this is a great easy-bake recipe for you. Make sure you start by creaming your sugar. This step allows your sugar and butter to soften and combine better so that you do not have any left over clumps of butter. The next step would be to mash up your banana with the creamed sugar and butter. Again, make sure that you complete this step so that you are not left with lumps of bananas. Once you are done combining all your wet ingredients and your dry ingredients separately, slowly start to integrate the 2 together. While doing so, break up any clumps of flour that are forming. The next step would be to fold in your blueberries.
Now that your batter is prepped, you’ll need to transfer everything into a 9×5″ loaf pan. I would highly recommend you grease your tin then line it with a parchment paper. Make sure you leave tabs for easy lifting out of the tin. This will prevent any sticking and make it that much easier to clean afterwards. At this point, you are ready to transfer into your ready to transfer you batter into the tin and sprinkle some extra oats on the top for decoration. Then simply bake them for 45-55 minutes and your done!
Blueberry-Crammed Banana Oat Bread
- 1/3 cup vegan butter softened
- 1/4 cup cane sugar
- 3 medium-sized over ripened bananas
- 2 tbsp ground flaxseed
- 1/3 cup plant-based milk of choice (I used almond milk)
- 1 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cup BobÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s Red Mill Flour All purpose flour
- 1/4 tsp Xanthan Gum
- 1 1/2 cup Frozen Blueberries
- Extra oats for topping (optional)
- Preheat oven to 350F and grease a 9" x 5" pan with coconut oil and line with parchment paper.
- Start by creaming your sugar and softened vegan butter with the back of a fork until it is well combined. Then, still using the back of a fork, mash in the bananas to the mix and combine the rest of the wet ingredients.
- In another medium-sized bowl, add the dry ingredients except for the blueberries then stir to combine.
- Slowly fold in the wet ingredients to the dry ones but donÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t over mix. Gently fold in the blueberries.
- Pour the batter into a lightly greased 9 x 5 loaf pan and sprinkle a few blueberries with a small handful of oats over top.
- Bake for 45-55 minutes until golden on top and toothpick comes out clean.
- Once done, let cool for 15 minutes in the pan. Enjoy!
Craving Bananas? Here are some more banana recipes.
These Vegan Falafels are a delicious twist on the traditional middle eastern staple loaded with fresh herbs which gives it a unique taste. The crispy on the outside followed by the soft herby chickpea on the inside is so irresistible. Make them with with a delicious lemon tahini sauce and some hummus and you’ve got yourself a delicious, healthy, and filling vegan dinner or lunch that’s packed with flavour.
It’s tough to find good vegan falafels from where I live in Montreal. Most Lebanese restaurants have only the fast food varieties. I put my own little twist in this recipe cause I’m all about those greens. It’s packed full of nutrition and is super yummy. Top it with the tahini sauce, and you’re in falafel heaven!
I’m in love with my food processor. It cuts prep times in half for everything I make. That’s why most of my recipes involve one. So, if you don’t have one, I would highly suggest that you DROP EVERYTHING and hit the road, NOW! This recipe is mostly just food processing, frying and best of all, requires minimal cleaning up after.
Making Vegan Falafels:
There are two ways that you can make these delicious little chickpea nuggets. Either you can bake or fry them. Traditionally, they are fried but if you are a little more health conscious, you baking is also a great options. I personally prefer to deep fry them because you will get more of that crispy exterior and are a lot quicker to make but I can confidently say that both options are quite delicious.
If you’re going to deep fry them you’ll need a sauce pan for frying, a thermometer and at least 4 cups of vegetable oil or enough to cover your falafels. Heat up your oil till it reaches a temperature of 375˚F. Slowly drop your falafels in one at a time with a fork or spoon but be careful not to splash. Also make sure not to crowd them because they won’t cook evenly, about 4 minutes. Drop them onto a paper towel to absorb any excess oil.
For baking, preheat your oven to 375˚F and flatten them out till you reach about 1 1/2-2 inch in thickness and brush them with some olive oil. Bake for 30 minutes, flipping them halfway through.
Healthy Vegan Felafels
- 1 cup Dried chickpeas Soaked overnight
- 1 cup fresh cilantro, parsley, or mint leaves, or preferably a mixture of all three , roughly chopped
- 6 green onions, roughly chopped
- 3 medium cloves garlic, minced
- 1 tsp ground cumin
- Ãƒâ€šÃ‚Â½ tsp ground coriander
- 2 tsp kosher salt, plus more for seasoning
- 4 cups vegetable oil, for frying (Approx.)make sure you have enough to cover your falafels
- 2 tbsp Chickpea Flour
- Ãƒâ€šÃ‚Â½ tsp baking soda
- Combine chickpeas(soaked and drained), herbs, scallions, garlic, cumin, coriander, chickpea flour, baking soda, and salt in the food processor. Pulse until chickpeas have a gritty yet homogenous mixture.
- Place in refrigerator for 30 minutes to allow time for more starches to work their magic, so they retain their shape.
- Start forming your falafel balls into 2 inches in diameter. Put enough oil into saucepan to cover the falafels and heat over high heat until oil reaches 375Ãƒâ€šÃ‚Â°F. Carefully lower chickpea balls into oil one at a time with a fork so as not to splash or crowd them. Cook in batches if necessary. Cook until well browned, about 4 minutes. Transfer cooked chickpea balls to a paper towel-lined plate.
- Serve with a lemon tahini sauce