This Norwegian Rhubarb Cake has sweet almond tones are surprisingly complimentary to the tartness of the rhubarb making this a deliciously well-rounded cake.
These Gluten-free & Vegan Croissants are flaked with buttery layers of chewy croissant dough. I never thought I would be able to enjoy a delicious gluten-free and vegan croissant ever again and now I can!
I’m dedicating this recipe to life’s challenges that expose our vulnerabilities. You know the ones that make you reconsider your entire way of thinking, your career choice, friendships, you name it. They are the ones that make you want to just quit everything and start over. Don’t get me wrong, I am incredibly proud of this recipe because it was one of the most challenging recipes I have ever done. However, this pride comes from some painstakingly hard work, heartache, and a severe desire to just give up. Needless to say, they have quite the story.
Full disclosure, I made 8 batches of these Gluten-free & Vegan Croissants before the recipe was viable. Normally, I would have given up after 2 batches and call it a loss but since this was for a client that was seemingly quite excited about the recipe, I stuck to it. So, batch after batch, I baked my little buns off, but my croissants fell flat, literally, they just wouldn’t rise. I was on my last draw when I asked the vegan baking community and they were awesome. They troubleshooted the hell out of those flat croissants. Hats off to the awesome community that was willing to take the time in helping me create this.
When I was finally ready to finalize the transaction, I called my client with the good news but he had completely changed his attitude. He almost mocked the idea that it could even be possible to create a moist vegan, flaky, buttery Gluten-free & Vegan Croissants and didn’t want to have anything to do with the recipe. So, there we go, in just a simple phone conversation, over a week’s worth of grocery shopping, measuring, baking, cleaning, troubleshooting, and repeat down the drain. My world was turned upside down. It took me a while to get over the whole thing but I decided that I wouldn’t let one bad client have so much control over my own future. So here I am back in the saddle and working hard at what I’m doing.
Everyone experiences times like these. These times of vulnerability make us feel weak, violated, humiliated, or rejected. Either way, you are not alone. We are all vulnerable at some point or another. It’s a tough pill to swallow but it’s a part of life. Just keep pushing forward, it gets better, even if it does mean that we need to make some changes in our lives, the lesson we’ve just learned means that it does get better, I promise.
Here’s how to make them:
There are 2 major hurdles that I had to overcome to make these croissants. The first one being the type of vegan butter that you are using and the second the lack of elasticity in gluten-free flour.
When making regular croissants, you need to create layers of butter to be able to get that flaky texture. This is created by getting the butter block hard and folding it into the dough over and over again. If the butter is too soft, then creating those layers will be quite difficult. A lot of the time, vegan butter is more like a margarine than a butter, it’s quite soft even coming straight from the fridge. This is either because of the oils being used and/or added water making it more spreadable.
I have tried multiple types of butter; Earth balance, Melt, and Le Grand – Crème de la crème Vegan Butter. The only one that worked was Le Grand. If you don’t have this brand available in your area, you can do a test. Put it in the fridge for at least a day and take a butter knife and run it through the top as you would to spread it onto your toasts. If it flakes then you’ve found yourself a good butter for making your Gluten-free & Vegan Croissants, if it doesn’t find another brand, you’ll end up with a sloppy mess. Trust me, I’ve gone through this process over and over don’t even attempt it, not worth your time.
When making your butter block, it will be in the fridge for at least a few hours. You’ll know when it is ready when you tap it on the counter and you hear a sharp knocking noise.
Replacing Gluten in Gluten-free & Vegan Croissants
What makes gluten yeast-based baked goods so fluffy is their elasticity. The gas-producing yeast balloons up inside creating pockets of air making them fluffy. When baking the same yeast-based products using gluten-free flour, you lose all of the elasticity, and the air escapes making for some very flat croissants. So, you need to replace this elasticity. I troubleshooted this problem with the vegan baking community and they came up with the solution that adding the psyllium husks would be the best way to do this. The heavens smiled down at me that day when I was finally able to get my croissants to rise.
Making Gluten-free & Vegan Croissants
The Day Before
Step 1 – The Dough
In a small bowl mixing, add the water to the psyllium husks and set aside for 5 minutes. In the meantime, in the bowl of a stand mixer, add your yeast, sugar, and body temperature almond milk and let sit for 5-10 minutes. This will activate your yeast and should create a foamy layer on the surface.
In a medium-sized bowl, add all the remaining dry ingredients and mix till uniform. Starting slowly, turn on your stand mixer with the yeast bowl and slowly add psyllium husks, then the melted butter, and finally the dry ingredients ½ cup at a time waiting in between till each scoop has been incorporated before the next. Cover everything with plastic wrap and refrigerate overnight.
Step 2 – The Butter Block
The key to good croissants is the flaky, fluffy layers. To achieve these layers, you’ll have to fold in a block of butter over and over again. So, the first step is to make your butter block. Like I explained earlier, one of the most crucial steps is to find the right type of vegan butter, or else you’ll just have a buttery mess. Choose one that will flake when passing a knife through it when it is refrigerated.
Start by leaving your butter out for a few hours to soften it up. Take a small bowl and add your butter and 2 tbsp of flour and mix till uniform. Then, take a sandwich-sized ziplock bag and put it into a tall glass rolling the opening over the edge of the glass. This will facilitate adding your butter into the bag. Once all your butter is in the bag, close the bag 2/3rd of the way and either flatten it out with your hands or you can also use a rolling pin. Try to remove all the air in the bag then close it and lay it flat in the refrigerator. Leave it there for at least a few hours so that the block hardens. When you take it out it should be so hard that it makes a sharp sound when you knock it on a hard surface.
The Day Of.
Step 3 – Laminating the Dough
Take your dough out of the fridge and lay it out on a sheet of saran wrap. Cut out half of the dough and place the rest back in the fridge. If it smells a little like beer, don’t worry this is normal, it’s just the yeast. If this smell bothers you, knead it a little. Sprinkle your surface with flour then, using a rolling pin, roll out the dough till you get a 9×13”-sized sheet of dough (should be ½ in or less. Line a baking sheet with parchment paper then transfer the dough to the baking sheet and cover with saran wrap. Put in the freezer for 15 minutes then flip over and place back into the freezer for another 15 minutes.
Remove baking sheet from freezer and the butter block from the fridge and immediately place dough on a flat surface with the parchment paper. Place the butter block in the center lengthwise of the dough and fold the two sides on top of it then fold again in half. Roll out again till you have approximately a 9×13 sheet of dough. Repeat this process 2 more times. If it’s a sloppy mess, then your butter was probably too soft. Place the dough back onto the cookie sheet and refrigerate for another 30 minutes.
Step 4 – Shaping the Croissants
Remove the baking sheet from the fridge over the length of the dough, cut 3 equal-sized rectangles. Then split those rectangles into equal-sized triangles. Over the base of the triangle cut a 1” slit. Start by curling the inside of the slit towards the outside and then roll up your croissants.
Step 5 – Proofing your dough
Make sure to put your croissants into a draft-free environment covered with a wet cloth. I put mine into an oven covered with a wet paper towel. Depending on the room temperature, if it’s below 20˚C or 68˚F you might want to add a pot of lightly simmering water. Yeast prefers warmer environments between 20-24˚C or 68-77˚F. However; you don’t want it so hot that the butter melts out of your croissants. They should grow more or less double in size but they will be visibly larger and puffy. If you can touch them and it leaves a permanent indent then you know that your croissants are well-proofed.
Step 6 – Baking
Preheat your oven to 475˚F. In the meantime prepare all your “egg wash” ingredients. Brush on top of your croissant and put back in the fridge. Once the oven reaches its temperature, throw in a couple of ice cubes into your oven and put in your croissants on the middle rack. Set your timer for 5 minutes then reduce to 450˚F. Set your timer again for 5 minutes then reduce to 425˚F and bake for another 5 minutes and you’re done!
I hope you love them as much as I do. These my bundles of pride and joy.
Gluten-free & Vegan Croissants
- Stand Mixer with dough attachment (optional)
Butter Block for Half the Dough
- ¾ cup high-quality unsalted vegan butter such as Maison Le Grand
- 2 tbsp gluten free bread flour blend
- 1 packet or 2 ¼ tsp instant yeast
- ¼ cup granulated sugar
- 1 cup (240 ml) almond milk warmed in microwave for 20 sec or body temperature
- 4 tbsp Psyllium husk
- 1 cup Water
- 2 ¾ cups Gluten-Free flour mix I used Bob's Red Mill 1 to 1 Baking Flour
- 1 tsp Fine sea salt
- 1 tsp baking powder
- 3 tbsp butter melted (warm not hot)
Vegan "Egg Wash"
- 1 tbsp Maple syrup
- 1 tbsp Vegan butter melted*
- In a small bowl mixing, add the water to the psyllium husks and set aside for 5 minutes.
- In the meantime, in the bowl of a stand mixer, add your yeast, sugar, and body temperature almond milk and let sit for 5-10 minutes. This will activate your yeast and should create a foamy layer on the surface.
- In a medium-sized bowl, add all the remaining dry ingredients and mix till uniform. Starting slowly, turn on your stand mixer with the yeast bowl and slowly add psyllium husks, then the melted butter, and finally the dry ingredients ½ cup at a time waiting in between till each scoop has been incorporated before the next. Once everthing has been combined, turn the mixer on high for 5 minutes. At this point, your dough should not be sticky. If it is add and extra 1/4 cup of flour.
- Cover everything with plastic wrap and refrigerate overnight.
- Take a small bowl and add your softened butter and 2 tbsp of flour and mix till uniform. Choose a vegan butter that will flake when passing a knife through it when refrigerated.*See Notes.
- Take a sandwich-sized ziplock bag and put it into a tall glass rolling the opening over the edge of the glass. This will facilitate adding your butter into the bag. Once all your butter is in the bag, close the bag 2/3rd of the way and either flatten it out with your hands or you can also use a rolling pin. Try to remove all the air in the bag then close it and lay it flat in the refrigerator for a least a few hours or until the block has hardened.
- Take your dough out of the fridge and lay it out on a sheet of saran wrap. Cut half of the dough and place the rest back in the fridge. If it smells a little like beer, don't worry this is normal, it's just the yeast. If this smell bothers you, knead it a little.
- Sprinkle your surface with flour then, using a rolling pin, roll out the dough till you get a 9×13 sized sheet of dough (should be ¼ in. or less. Line a baking sheet with parchment paper then transfer the dough to the baking sheet and cover with saran wrap. Put in the freezer for 15 minutes then flip over and place back into the freezer for another 15 minutes.
- Remove the dough from the freezer and the butter block from the fridge. Cut down the sides of the baggie to expose the butter block. Set it aside while you prepare the dough.
- Remove baking sheet from freezer and the butter block from the fridge and immediately place dough on a flat surface with the parchment paper.
- Place the butter block in the center lengthwise of the dough and fold the two sides on top of it then fold again in half. Roll out again till you have approximately a 9×13 sheet of dough. Repeat this process 2 more times. If it's a sloppy mess, then your butter was probably too soft.
- Place the dough back onto the cookie sheet, cover with plastic wrap and refrigerate for another 30 minutes.
SHAPING THE CROISSANTS
- Remove the baking sheet from the fridge and over the length of the dough, cut 3 equal-sized rectangles. Then split those rectangles along the diagonal into equal-sized triangles. Over the base of the triangle cut a 1" slit. Start by curling the inside of the slit towards the outside and then roll up your croissants.
- Place the croissants at least 2 in. apart on parchment-lined baking sheet. Cover croissants with a wet paper towel.
- Bring a small pot of water to a slow boil on the stove. Remove from the heat and place the pot in your oven on the very bottom rack or even right on the bottom of the oven.
- Place the croissants on a rack in the upper third of the oven. Close the oven door and allow the croissants to slowly rise, which can take anywhere from 1 to 4 hours. Once they look puffy and they're noticeably larger, you can remove them from the oven.**
- Preheat oven to 475˚F. Mix all ingredients for the "egg wash". Brush the croissants with the prepared egg wash and place the croissants in the fridge for about 20 minutes.
- Take a couple of ice cubes and throw them onto the oven floor and place the croissants on the middle rack. Quickly close the oven door and set a timer for 5 minutes.
- Drop the temperature down to 450° F and set a timer again for 5 minutes.
- Again, drop the temperature down to 425° F and set a timer for 5 minutes.
- Remove the croissants from the oven and let sit for 10 minutes before serving.
** The croissants rise best at temperatures of 20-24˚C or 68-77˚F if the temperature rises above this, the butter might leak out.
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!
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 …
So how do we veganize a classic? There are a lot of variations to this one and many people can be very passionate about what the end result should look like. In reality, there is no correct or incorrect way to make a shepherd’s pie. Traditionally it’s made with beef and corn and is topped with potatoes and sometimes cheese. Some people like it with a little more juice’s others like it drier. I made this pulled jackfruit vegan shepherd’s pie to be juicy, meaty, filling and just full of flavor.
I have recently discovered this vegan miracle replacement for pulled pork, jackfruit. It’s a versatile, neutral tasting fruit that has the same texture as pulled pork or chicken. The first time I tried it was with these Vegan Curried Tacos. I was so impressed with it I decided I would make a shepherd’s pie with it.
Strait out of the can, jackfruit can be quite tangy, it’s also an overpowering flavour and since this is more of a salty dish, it’s important to neutralize the tangy flavour. Jackfruit, when prepped properly, can take on any flavour you give it making it a blank canvas. I’ve included a link to a video on how to prep it located here also located in the recipe notes. If it is your first time making jackfruit, then I would highly recommend watching it so you see what it is supposed to look like.
Although it can be a delicious alternative to pulled pork, jackfruit contains no protein. Protein is the most important element in food to keep you full. There are many variations to vegan shepherd’s pie with cauliflower or parsnip puree but I opted for mash potato because of its high protein content.
Pulled Jackfruit Vegan Shepherd’s Pie
- 9×13 inch baking dish
- 2.5 lbs Yukon Gold potatoes about 5 or 6
- 3-4 tbsp vegan butter
- Ãƒâ€šÃ‚Â½ cup unsweetened vegan milk of choice
- 1 tbsp Olive oil
- 2 14 oz (400ml) Cans of Jackfruit prepped (see link in notes for video on how to prep)
- 1 cup Medium onion diced
- 4 Cloves Garlic pressed
- 1 cup Carrots chopped
- 2 cups Cremini or button mushrooms sliced
- 1 tbsp Tomato paste
- 2 tbsp Corn starch
- 2Ãƒâ€šÃ‚Â½ Cups Vegetable broth
- 1 teaspoon Gluten-free soy sauce
- 1 tbsp Fresh thyme
- 1 tbsp Fresh rosemary chopped
- 1 Cup Corn canned or frozen
- 1 cup Vegan cheese
- Salt and Pepper to taste
- Bring a large pot of water to a boil, then add potatoes to the water. Boil for 10-12 minutes, or until potatoes are fork tender.
- Drain the water and run under cold water for a minute. Once the potatoes are cool to the touch, you should be able to easily remove the skin with your finger and remove any remaining pieces with a paring knife. Add the non-dairy milk, vegan butter and a few pinches of salt and pepper and mash with a potato masher or fork.
- To prep your jackfruit, see video link in notes.
- Preheat oven to 350Ãƒâ€¹Ã…Â¡F. In large skillet or pot, add olive oil on medium-high heat. Add the garlic & onion. Stir fry till onions are translucent.
- Then add the carrots and prepped jackfruit. SautÃƒÆ’Ã‚Â© for about 5 minutes to soften. Then add the mushrooms and corn. SautÃƒÆ’Ã‚Â© for another 10 minutes or until the mushrooms are brown and juicy.
- Now, add the tomato paste, vegetable broth, corn starch, and soy sauce, thyme, rosemary, and stir till it is well incorporated. Simmer till sauce thickens.
- Add the filling into a 9×13 inch baking dish. Smooth it out. Then put the mashed potato on top. Smooth out then create texture with a fork so some of the topÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s brown nicely. Spinkle on vegan cheese.
- Bake for 25 minutes or until the cheese has melted. Add chopped parsley and serve.
These Maple & Butter Pecan Gluten-Free Vegan Cinnamon Rolls are the ultimate comfort food. They are fluffy, sticky, and oh so ooey-gooey.
This vegan arugula and walnut pesto is a nice switch from your standard pesto. The peppery taste of the arugula and the sweet basil and walnuts taste so good together. And, in the dead of winter, there is nothing like a dose of greens to lift your spirits and this does just that. Forget about the apple, a dose of pesto a day will keep the doctor away. Loaded with garlic to kill off any lingering bugs along with nutrient-dense basil and arugula makes for the perfect mid-pandemic/winter reset.
I always love having a little pesto hanging around the house. It’s either in my fridge or sometimes it’s in my freezer but I always keep some on hand for those rainy days when you don’t feel like making anything and you need a quick sauce to zest up a meal. It is so delicious, healthy, quick to make, and oh-so-versatile. At home, we make oodles of salads and in those salads use loads of basil, but when it comes to the end of the week and my basil is going bad, hello pesto! I usually make it in large batches and this recipe makes about 2 cups which translates to about 32 portions if you use about a tbsp per portion. So, tons of goodness to go around.
You can use it on pasta, pizza, rice, vegetables, or simply spread it on some toast, you name it, it somehow always works. I haven’t had one bad experience with pesto cause it’s just that good. Today, I just tried it with my gluten-free and vegan pizza dough along with some vegan cheese and 3 types of mushrooms and it was the bomb! Just spread it on generously and you’ll be in vegan pizza heaven.
There are so many variations of pesto out there so if you have tried some delicious pesto variations, I would love to hear about them.
Vegan Arugula and Pesto
- 1Ãƒâ€šÃ‚Â½ cups Firmly packed fresh basil leaves
- 1 cup Firmly packed arugulaÃƒâ€šÃ‚Â
- 1 cup Extra-virgin olive oil
- Ãƒâ€šÃ‚Â½ cup WalnutsÃƒâ€šÃ‚Â Chopped
- 3 Garlic cloves
- 1 tbsp Lemon
- 1 tsp Sea salt
- Add all ingredients to the blender and blend until smooth. Serve over pasta, rice, vegetable or protein.
Fall is my favorite time of the year. I look forward to when the weather gets a little cooler, and the leaves turn to bright colors of red, orange, and yellow. Along with these environmental changes comes a shift in our palates as well, and with this comes Pumpkin Spice season. In my book, it is one of the highlights of the season, and Pumpkin Spice season wouldn’t be what it is without a Pumpkin Spice & Oat Loaf. What better to go with your Pumpkin Spice Chai Latte than Pumpkin Spice Oat & Loaf? Its hearty, filling, spicey, super versatile, and so yummy! Top it off with some almond butter for a quick mid-afternoon snack or even drizzle a little molasses, vegan yogurt, and peaches for a dessert.
I had noticed that in most vegan/gluten-free baking recipes that the results were often crumbly and would fall apart once you would take a bite into it. This is one of my biggest pet peeves. So I searched far and wide for a solution to this problem. I have tried so many different versions of egg replacements and always found that they would fall short. Possibly because of the gluten-free aspect. I thought agar might make for a great replacement because of its “gelling” properties. Agar, is an all-natural vegan version of gelatin made from seaweed and will harden when cooked (similar to eggs). I had made a posting about agar on some Facebook groups asking the vegan community’s opinion on agar. I found that not many people knew about this option and some were quite opposed to it because it is more likely used for making jellies. So I ventured to find out for myself. This loaf turned out really well and had actually made 2 versions of this. One with agar and another without. Adding agar to your flax eggs made for a better, more binding “egg”. The non agar version would crumble apart as for the agar version would stick together nicely. I’m adding this to my little book of baking tricks for future recipes. I hope you enjoy this as much as I did and would love to see your comments. Please give it a try, you might be pleasantly surprised!
Pumpkin Spice & Oat Loaf
- A loaf pan 9¼ in x 5¼ in
- Agar-Flax egg (2 Tbsp flax + 4 tbsp water + Ãƒâ€šÃ‚Â½ tsp agar powder)
- Ãƒâ€šÃ‚Â¼ cup grapeseed oil
- Ãƒâ€šÃ‚Â½ tsp vanilla extract
- Ãƒâ€šÃ‚Â½ cup maple syrupÃƒâ€šÃ‚Â
- 1 cup pumpkin puree
- ÃƒÂ¢Ã¢â‚¬Â¦Ã¢â‚¬Â cup brown sugar packed
- Ãƒâ€šÃ‚Â½ tsp sea salt
- 2 tsp baking soda
- Ãƒâ€šÃ‚Â½ tsp ground cinnamon
- 1 tsp pumpkin spice
- 1 cup rolled oats
- 1Ãƒâ€šÃ‚Â½ cups gluten-free flour blend
- Preheat oven to 375 F 190 C and line your loaf pan with parchment paper.
- Prepare your agar-flax eggs in a large mixing bowl and add pumpkin, maple syrup, and grapeseed oil then whisk to combine.
- Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin spice, oats and flour and stir until well combined. If it appears too wet, add in another couple Tbsp of flour. It should thick yet pourable.
- Empty contents into your loaf pan and bake for 40-47 minutes or until toothpick or knife comes out clean.
- Remove from oven and let set in pan for at least 10, then slice. Enjoy!
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 …
Smoky with maple undertones, you’re going to love these vegan Bacon Bits bits sprinkled all over veggies, salads, and soups. Ready in under 15 minutes for both versions– the recipe only requires a cookie sheet and/or a bowl. They also keep well in the fridge so you can keep these coconutty bites for over a month!
I love recipes like this; they are so versatile. You can add it to soups, salads, use it as an appetizer, in your veggie burgers, sandwiches. Crumble them up as a soup or salad topping, or you can leave them whole for a little crunch and flavor in your sandwich or veggie burger. Like Tony the Tiger says, “They’re great”! Add that yummy maple smokey flavor to any dish, and it will bring it up a notch! They are so delicious! This is the first time making these Vegan Bacon Bits, and I can see what all the fuss is about. I thought they would end up being just little bits of flavored paprika flavored coconut, but they really are quite smokey and delicious.
I originally tried this on my Apple Broccoli Salad, and it worked so well, I started thinking of all the potential applications. A few of my recipes that came to mind would be my Cauliflower Leek Soup, Apple Cheddar Broccoli Soup, and even Walnut & Portobello Mushroom Burgers. There are a lot more brewing on my list, but for now, these are my top. Stay tuned for more delicious “bacony” recipes to come.
I made 2 versions of this because I really wanted to try both. They both have pretty much the same flavouring but one is made with textured vegetable protein (TVP) and the other is with coconut. I found the coconut one went really well with as a salad topper and the TVP one went better for with Bake Potatoes and soups.
This can easily become one of my weekly go-to toppers. It is so easy to make, and it elevates your dish ver well. It only takes a minute to prepare and only 10 minutes in the oven. I would love to see any variations that you might have on this.
Vegan Coconut “Bacon” Bits
- 2 cups Coconut slivers
- 2 tbsp grapeseed oil
- 1 Ãƒâ€šÃ‚Â½ tbsp paprika
- 1 tbsp maple syrup
- 1 tbsp tamari sauce
- Ãƒâ€šÃ‚Â½ tsp liquid smoke
- Salt to taste
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a medium bowl, combine all your ingredients and mix till well incorporated.Ãƒâ€šÃ‚Â
- Spread all of your coconut chips as flat and evenly as you can on your baking sheet.Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â Bake for 5 minutes on one side then stir then up and pop it back in for another 5 minutes until dry and crispy.Ãƒâ€šÃ‚Â
- Serve over soups, salads, burgers, or appetizers.Ãƒâ€šÃ‚Â
TVP “Bacon” Bits
- 2 cups Textured Vegetable Protein (TVP)
- Ãƒâ€šÃ‚Â½ cup water
- 2 tbsp grapeseed oil
- 3 tbsp paprika
- 2 tbsp maple syrup
- 4 tbsp tamari sauce
- Ãƒâ€šÃ‚Â½ tsp liquid smoke
- Salt to taste
- Combine all ingredients in a medium-sized bowl and mix till well combined. Set aside for 5 minutes to let the wet ingredients absorb. Serve and Enjoy
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 Mini Chocolate Cheesecake Bites are like heaven in a dessert. Being gluten and dairy-free means kissing all your favorite desserts goodbye, for the most part. It’s even more difficult if you’re the only one at a party that can’t eat the dessert, especially when you have a sweet tooth like mine. Then just bring your own and enjoy dessert with everyone else (not just the vegan, gluten-free & dairy-free crew)! That is if you can resist the temptation of eating them all beforehand. These have always been a great hit for me at parties. They are fancy, decadent, and, if you’re the least bit shy like myself, they make for great conversation starters too.
They are not difficult to make, but might take a little practice and some patience in getting that perfect little soft serve ice cream swirl. Even with all that soft serve pouring expertise developed over the span of a summer as a teenager, I still had to practice on a plate before getting it right on the graham crusts. But with a couple of practice runs, you should be good to go.
Heres the recipe:
Mini Vegan Chocolate Cheesecakes
- 1 1/2 cups gluten-free graham cracker crumbs or, (1x220g package of graham crackers)
- 1/3 cup brown sugar
- 1/3 cup oil coconut
- 1 1/2 cups raw cashews (soaked in boiling water for 1 hour)
- 2 tbsp lemon juice
- 1/4 cup olive or melted coconut oil (or any neutral-flavored oil)
- 14 oz can full-fat coconut milk
- 1/2 cup vegan dark chocolate+ Ãƒâ€šÃ‚Â½ cup (melted in the microwave in 15-second increments)
- Ãƒâ€šÃ‚Â¼ cup cup maple syrup
- 1 tsp vanilla
- Ãƒâ€šÃ‚Â¼ tsp salt
- Ãƒâ€šÃ‚Â¼ Cup cocoa nibs
- Soak cashews in boiling water for 1 hr.
- Preheat oven to 375Ãƒâ€šÃ‚Â°F. Mix together the graham cracker crumbs, brown sugar, and coconut oil until well blended. The texture should resemble wet sand.
- Cut circles and tabs from a piece of parchment paper and place the tabs in an "X" shape at the base of the muffin mold then top with circle shape. This makes removing the crust much easier. Press mixture covering the bottom of the mold 1 inch thick. Bake 7 minutes.
- Add soaked cashew, lemon juice, coconut cream, Ãƒâ€šÃ‚Â½ cup of melted chocolate chips, to blender and pulse until very smooth.
- Empty contents of the blender into a bowl and place in the fridge for 2-3 hrs or until the mixture has fully hardened. Your mix should not be runny and hold its shape if you shape peaks.
- Take a large piping bag and fill up the chocolate cashew mixture. Alternatively, you can also use a large Ziplock bag and cut a small hole at one of the ends.
- Remove crusts from tins and place them onto a surface where they won't slide around. I would suggest a cookie sheet with a paper towel underneath.
- This next part is slightly tricky. In order to make the cheese twists, I would suggest practicing a few times squeezing out the contents of the ziplock bag while making a soft-serve ice cream motion on an empty plate until you get the hang of it.
- Top with cocoa nibs, and the leftover melted chocolate. Enjoy!