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.
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
Believe it or not, this was my first time having a Vegan Banana-Coconut Cream Pie, and I have to say this was such a lovely treat. The delicate sweet banana flavor combined with the creamy pie filling topped with shredded coconut and OMG the crispy graham crust made for a delightful, lightly sweetened treat.
Making Vegan Banana-Coconut Cream Pie
I have to say, one part of this recipe was a bit of a challenge, and here’s why. I was gung-ho on making my own coconut whipped cream. I bought 2 of the most expensive cans of superior quality coconut milk that I could find, popped them in the fridge for 24 hours, scooped out all the creamy goodness on top, and proceeded to beat the hell out of that coconut cream to make it fluffy. However, that is not what had happened. I tried whipping it with my electric beater, but all I could get out of it was a gritty cream and coconut mess spread throughout the apartment. I’m still picking up the little droplets of coconut milk. Getting frustrated, I then proceeded to put it in the blender. Somehow, I managed to curdle coconut milk! I didn’t even know it could do that! The solids began to separate from the liquid, and I believe what happened after that was coconut butter. So, to save yourself the headache of trying to make a coconut whipped cream, just buy it. I ended up buying the So Delicious brand of coconut whipped cream, which was great and was quite fluffy, hassle-free, and costed less than the 2 cans of coconut milk.
Other than the coconut whipped cream, there is nothing complicated about this Banana-Coconut Cream Pie. It really is quite easy to assemble and make. The only thing is that it is not one of those last-minute pies before having people over. It takes at least 2-3 hours to set properly, so make sure you time it correctly.
*Just a little side note. I want to apologize in advance for the misrepresentation of the picture. There are indeed bananas at the bottom of this pie dish but when I took this picture, for some reason, they didn’t show. Oops!… It will obviously have to be a reshoot but but until then I’m going to use this shot. I promise, they were there, but I must have cut the piece in between 2 slices of bananas. Just an FYI. It is however, very delicious!
Gluten-Free & Vegan Banana-Coconut Cream Pie
- 10 inch pie pan
- 1Ãƒâ€šÃ‚Â½ cup Gluten-free graham cracker crumbsÃƒâ€šÃ‚Â (I used Kinnikinnick)
- ÃƒÂ¢Ã¢â‚¬Â¦Ã¢â‚¬Å“ cup Brown sugar
- ÃƒÂ¢Ã¢â‚¬Â¦Ã¢â‚¬Å“ cup Coconut oil (melted)Ãƒâ€šÃ‚Â
- Ãƒâ€šÃ‚Â½ tbsp Potato starch
- 1 tsp Tapioca
- 3 Tbsp Cornstarch
- ÃƒÂ¢Ã¢â‚¬Â¦Ã¢â‚¬Å“ cup Organic cane sugar
- 2 cups Unsweetened almond milk
- 1 tsp Vanilla extract
- 2 Medium-sized ripe bananas halved
- 9 oz Ãƒâ€šÃ‚Â Coconut whipped cream (255g or 400 ml)
- Ãƒâ€šÃ‚Â½ cup unsweetened shredded coconut
Graham Pie Crust
- Preheat oven to 375Ãƒâ€šÃ‚Â°F. In a medium sized bowl, mix together the graham crackers, sugar, potato starch, tapioca, and melted coconut oil until well blended. Texture should resemble wet sand.
- Press mixture into a 10ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â³ pie pan, covering the bottom and sides. (See picture)
- Bake for 9 minutes or until your crust has turned to a golden-brown color and has darkened on the edges.
- Combine cornstarch and sugar to a small saucepan and slowly whisk in almond milk to avoid clumps.
- Place over medium heat and cook until you achieve a rolling simmer, then reduce heat, stirring frequently. Cook for another 4-6 minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
- When it starts to have a pudding consistency remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface so that it doesnÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t form a skin. Refrigerate about 2-3 hours so that the pudding has the time to set.
- Cover the bottom of the pie crust with the halved bananas, then top with custard and smooth the top with a spoon. Cover that layer with coconut whipped cream and sprinkle on shredded coconut.
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 the most difficult of palates will enjoy meal, may it be vegan, gluten-free, dairy-free or omnivore.
Spaghetti Squash Boats
One of my favorite fall vegetables is the 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’ve never had spaghetti squash before, I would suggest that you get on that right away! It’s yummy, hearty, and it has a nice crunchy texture that just makes you wonder why you have never had this before.
I always try to keep my grocery shopping list as local as I can to support local businesses, help the environment. Our food generally has to travel thousands of kilometers away before it get to our plates. This not only contributes to pollution but also less flavourful produce and less nutrients. Ayurvedic medicine also states that our bodies are designed for seasonal vegetables and build our immunity from the cold since our ancestors have evolved this way. Who are we to argue with evolution, right? So, shopping for seasonal is very important to me. However, as winter approaches, it always gets more difficult since the variety is considerably reduced. Root vegetables, squashes, and cabbages are amongst the few leftover vegetables that are still available.
Also, the creamy portobello mushroom filling and textured squash make for a great low carb option if you’re trying to lose weight. Just make sure you replace the regular coconut milk with a lighter, low-fat version. Myself, I’ve been looking for different options to be able to replace pasta and rice. There are so many great recipes that include rice and pasta so finding an alternative is the only way to go and found that spaghetti squash is one of my fav go-tos.
I would love to hear your comments and questions about this recipe. Bon Appétit!
Spaghetti Squash Mushroom Boats
- 1 medium spaghetti squash, cut in half lengthwise
- 1 tbsp olive oil
- salt and pepper to taste
Creamy Mushrooms Ingredients
- 2 mediums-sized shallots, chopped
- 2 garlic cloves, minced
- 16 oz Portobello mushrooms, chopped in small cubes (approx 5 medium-sized)
- 1 tbsp Olive oil
- ½ Can coconut milk (398 ml)
- 1 tbsp Vegan Worcestershire sauce or tamari
- 1 tsp Dijon mustard
- 1 tsp Onion powder
- 1 tsp Nutritional yeast
- 1 tsp Fresh thyme
- 1 ½ tsp Cornstarch + 2 tsp water
- Salt and pepper to taste
For Garnish (optional)
- Fresh parsley, finely chopped
- Vegan bacon
- Freshly ground pepper
- Pine nuts
Spaghetti Squash Prep
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Rub the inside of the squash with olive oil and season with salt and pepper. Place cut side down on the baking sheet and bake for 30-45 minutes depending on the size. At this point, the edges start to brown and the spaghetti thread should come out easily with a fork.
Creamy Mushrooms Prep
- While the spaghetti squash is baking, make the creamy mushrooms. Heat a large pot over medium heat and add the olive oil. Once hot, add the shallot and garlic and sauté for 1 minute or until onions are translucent. Add the mushrooms and continue sautÃƒÆ’Ã‚Â©ing, stirring frequently, about 10-15 minutes, until the mushrooms have reduced in sized by half and are tender.
- While the mushrooms are cooking, make your cream sauce. In a sauce pan, combine the coconut milk, nutritional yeast, Worcestershire sauce, dijon mustard, thyme and onion powder and stir till well combined.
- In a small bowl, whisk together your cornstarch and water until well combined and you have uniform slurry. Stir your slurry into sauce until it has thickened.
- Once mushrooms are finished cooking, add the cream sauce and continue cooking for another 1-2 minutes, stirring frequently. Stir in your parsley and season to taste with salt and pepper.
- Remove squash from oven and let cool 5 minutes.
- To serve, fluff up your spaghetti squash threads with a fork and spoon in your creamy mushroom mixture into the boats and top with fresh parsley and vegan bacon bits. Season generously with freshly cracked black pepper and serve!
This Vegan Apple-Cheddar Broccoli Soup is deliciously cheesy with hints of apple, the cheesy sweet potato delicious chunks of broccoli make this a hearty yet nutritious meal that will keep you going throughout the day. I wanted to get a head start on the apple …
I went a little over board on the banana bread this week but I do love banana bread and we had a ton of over-ripened bananas. Our daughter has to be one of the pickiest eaters and usually doesn’t like anything that resembles a fruit but for reasons beyond my understanding she just loves this bread. I’m not going to question it too much, I’m just grateful that she’ll eat it. She keeps asking for more.
This time she even wanted to do it together so she was my little helper for this one. I thought it was a great way to keep her entertained for a few hours. It is one of the few recipes that she can get excited about baking with me. Its moist, healthy and uber yummy!
Choco-Banana Bonanza Bread
- 3 ripened bananas
- 2 tbsp ground flaxseed
- 1/3 cup plant-based milk of choice
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup cane sugar
- 1/2 cup rolled oats + more for sprinkling over
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup BobÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s Red Mill Flour
- 1/4 tsp Xanthan Gum
- 1 cup chocolate chips
- Preheat the oven to 350Ãƒâ€šÃ‚Â°F (180Ãƒâ€šÃ‚Â°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides of with coconut oil.
- In a large bowl, mash up the banana until almost smooth then add in the wet ingredients until well combined.
- Mix in the wet ingredients until well combined.
- Stir the dry ingredients without over mixing.
- Spoon into the loaf pan ensuring that dough is spread evenly. Sprinkle with the left over oats.
- Bake for 45 to 55 minutes until lightly golden and tooth pick comes out clean.
- Let cool for 15 minutes and only slice once cooled. Enjoy!
This Vegan Tofu Poke Bowl is a deliciously fresh and filling asian take on a salad. Paired with the ginger miso dressing, you get that irresistible touch of umami flavour. The miso ginger dressing is really the hero of this dish by giving it a nice gingery bite without making it too overpowering.
This Vegan Tofu Poke Bowl is one of my favourite comfort foods. I can eat this at any time of the day, all-day, everyday, and the dressing was just so finger licking delicious. Its a great, low-carb, keto and so deliciously filling. It’s a great way to get in your daily vegetables and just detox. Especially with Covid lingering around, a lot of people have been struggling with weight gain. Well these are a great way to detox, lose weight, and not feel like you’re missing out.
Everyone has been managing these hard times in different ways, we all have unique challenges to deal with. The perspective that I have decided to take during the pandemic is that it is an opportunity for self-reflection. During these times self-reflection, I realize how much I appreciate all the people that I do have in my life to spend with during this challenging period and so thankful that I don’t get to go through it alone.
I have been blessed with a partner with whom I live with and his daughter, so we are going through this together, but for a good portion of my life adult life, I spent it single in my apartment. Now under normal circumstances, this can be pleasant for some, but in a post-Covid-19 world, the isolation can be a lot more demanding.
This recipe is for all those who are stuck in this alone, and it is also a call for those who are blessed with a partner, children and/or roommates to reach out to those who don’t because these are the people who are the most in need of human connections right now. We all need human contact in some shape or form, so be mindful of these people and put them as a priority on your list of people to contact.
If you like this recipes like this, here are a few more recipes you might enjoy:
Vegan Poke Bowl with Miso Ginger Dressing
- 1/3 cup tahini (sesame seed paste)
- 1 tbsp grated ginger
- 2 cloves grated garlic
- 1 tsp miso paste
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp maple syrup
- 2 tbsp water
- pinch sea salt to taste
- 1 cup freshly cooked wild rice
- 1/2 avocado, halved then sliced
- 1 tsp black & white sesame seeds
- 1/4 cup carrots fine julienned or grated
- a handful of snow peas
- 1 shredded Nori Sheets
- 100 g tofu cut into 3ÃƒÂ¢Ã¢â€šÂ¬Ã‚Âx3ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â by Ãƒâ€šÃ‚Â½ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â thick
- 1/4 cup red cabbage
- Mix all of the dressing ingredients and pour half in a small bowl and soak your tofu for at least an hour to allow flavours to develop.
- Once the tofu has been soaked, transfer to a frying pan over medium-high heat for approximately 3 minutes on each side or until well browned.
- Start building your salad bowl by making your rice base. Pour the remainder of your dressing into a small dipping bowl and place it in the middle of your salad bowl. Then, arrange the rest of your salad ingredients around the dipping bowl, including your tofu.
These Vegan & Gluten-Free Cauliflower Breakfast Hash Browns taste enough like potato hash browns that most kids eat them without noticing that they aren’t even potatoes. I’ve always loved my vegetables. However, my stepdaughter is another story. She is against the idea of eating any vegetables. So, finding ways to sneak in some veggies has become a bit of a necessity, and it becomes especially challenging when they are very adept at figuring out that there are vegetables, but she does love hash browns. They are also keto-friendly, vegan, low-carb, gluten-free and deliciously crispy too. Hopefully, your kids will enjoy them too!
These were really easy to make. For this recipe, you’ll need a food processor and two baking sheets and a brush. If you don’t have two baking sheets, then you can always do them in batches.
Start by cutting your cauliflower and onion into 1 square inch cubes and pop them into the food processor. You’ll have to do two batches to get everything processed properly. Once processed, it should look something like this.
Empty everything into your bowl and incorporate all the ingredients except for the olive oil. Take out your baking sheet and cut a piece of parchment paper that is more or less the size of your baking sheet. Take a culinary brush and brush the surface of the parchment paper with olive oil.
You can now start shaping your patties. I used a little 4-inch circular mold, but you can easily make them with your hands, or if you want to be creative, you can also use fun shapes that your child will enjoy. In the oven, the patties lose a lot of their water and therefore shrink in size; that’s why when shaping your patties, it might seem to be a bit thick when you pop it in the oven, but they turn out to be perfect once they come out. At the 25 minute mark, turn your patties over and continue baking. If you are having a lot of difficulty flipping them over pop them in for another 5 minutes or so.
Cauliflower Breakfast Hash Browns
- 1 cauliflower head, cut in 1-inch chunks
- 1 onion, cut in 1-inch chunks
- Ãƒâ€šÃ‚Â¼ cup olive oil
- Ãƒâ€šÃ‚Â½ cup All-purpose gluten-free flour I used BobÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s Red Mill
- 2 tbsp Potato starch or cornstarch
- Ãƒâ€šÃ‚Â½ tsp Onion powder
- Ãƒâ€šÃ‚Â½ tsp Salt
- Preheat oven 400F. Put cauliflower and onion in food processor until you have a granular mixture (see image). Transfer mixture into a large bowl.
- In large bowl, add flour, potato starch or cornstarch, onion powder, salt, and stir until all the flour has been well incorporated.
- Line 2 baking sheets with parchment paper and brush with olive oil.
- Shape your patties into little balls and flatten them to make circles that are about 4 inches in diameter and 1 inch thick. (see image)
- Brush patties with remaining olive oil.
- Bake for 40 minutes, turning after 25 min. If using a convection oven, reduce time to 30 minutes, turning at about 20.
These Gluten-free & Vegan Banana Brownies are so decadent and deliciously mouth dense and fudgy. As far as brownies go, these are by far my favorite. Every once in a while I need a little something sweet to satisfy my sweet tooth but I usually …