Monday, April 27, 2015

Vegan Gluten-free Peanut Butter Dog Biscuits

Made these easy and yummy dog treats from a recipe from here.

Vegan Gluten-free Peanut Butter Dog Treats

1/2 C organic natural peanut butter
2 Tbsp canola oil
1 C water
3 C gluten free flour (I used Bob's Red Mill)
 chopped peanuts

In a large bowl, mix together the peanut butter, oil and water until smooth. Add the flour and stir until the dough comes together. Form the dough into a ball  and refrigerate for 30 minutes.
 Line 3 baking sheets with parchment paper. On a floured surface (use the gluten-free flour), with a floured rolling pin, roll out half the dough to a thickness of approximately 1/4 inch.  Sprinkle with chopped peanuts and press in.  Cut out as many cookies as possible and transfer them to the cookie sheet. Re-roll remaining dough and repeat.
Preheat oven to 350F. Bake them for 10 minutes and then flip them and bake another 10 min. Remove from oven and allow to cool on the baking sheets.  Once cooled, store in an airtight container.

Saturday, April 4, 2015

Vegan Shepherd's Pie

I took this to a vegan seder this evening and it was very well received :)  I looked at quite a few recipes but it is mainly based on this one.

2 cups of dry brown or green lentils (soaked for a couple of hours and drained)
1 big onion, diced
3-4 cloves of garlic, or however much you like, minced
2-3 stalks of celery, chopped
2 big carrots, diced,
8 oz mushrooms, sliced
1/2 tsp thyme
1/4 tsp each dried oregano, rosemary, and basil
2 cups veggie broth
3 cups water
5 oz baby spinach
2 tsp better than bouillon no-beef base ( only add after the lentils are tender because it contains salt)
1 tsp vegan worcestershire sauce
salt and pepper to taste
2 Tb cornstarch, preferably organic & non-gmo, mixed with 2 Tb water
1 cup fresh bread crumbs or dried panko breadcrumbs (can use gluten-free)

9-10 medium potatoes, preferably yukon golds
3-4 Tb earth balance
1/2 cup unsweetened non-dairy milk (I used almond milk)
salt and pepper to taste
smoked paprika

Saute onion and garlic until soft, 3-5 minutes.  Add celery, carrots, mushrooms and herbs.  Saute until veggies are tender, about 5 minutes.  Add lentils, broth and water and bring to a boil.  Simmer until lentils are tender.  Add spinach and let it wilt in.  Add no-beef base and worcestershire sauce.  Add salt and pepper to taste.  I didn't need to add more salt because there is salt in the no-beef base. Add the cornstarch slurry and let the mixture thicken up.   Once it does, turn off the heat. 

Preheat the oven to 400 degrees F.

Peel and dice the potatoes and boil them in salted water to cover until tender, about 20 minutes.  Drain off the water and mash in a large mixing bowl with the earth balance and the non-dairy milk.  Add salt and pepper to taste.

Grease a 9x13 pan with oil.   Sprinkle the breadcrumbs in the bottom evenly.  Spoon in the lentil mixture and smooth the top.  Spoon the mashed potatoes over the lentil mixture and swirl the top.  Sprinkle some smoked paprika on top and bake uncovered for 35 minutes.

Sunday, March 22, 2015

Vegan Quiche with a Hashbrown Crust

This vegan quiche is so easy and delicious. You can vary the veggies.  Some other ideas: spinach, artichoke hearts, sundried tomatoes...

3 medium-large potatoes (3.5 cups grated)
2 Tb melted vegan butter
1/4 tsp salt and pepper


1 Tb olive oil
1/2 onion, chopped
1.5 cups broccoli, diced
1.5 cups mushrooms, sliced
1 red bell pepper, diced (use any color you like)
3 cloves of garlic, minced
12-14 oz block of firm or extra-firm tofu, pressed
1/3 cup vegan cheddar
1/2 cup nutritional yeast
2 Tb water
1 tsp salt
1/2 tsp pepper
1/2 tsp dried basil and oregano
1/4 tsp garlic powder and onion powder
1/4 tsp smoked paprika
1/8 tsp cayenne pepper

Heat oven to 450 degrees F and spray pie plate with non-stick cooking spray.  Grate potatoes and put them in a clean kitchen towel and squeeze out as much water as you can.  Put in a bowl and add the vegan butter, salt, and pepper.  Toss to mix and press into the pie plate and up the sides in an even layer.  Bake for 20-25 minutes or until golden brown.  Lower the oven to 400 degrees F. 

Heat the olive oil and saute the onion until translucent.  Add the mushrooms and red pepper and saute for a few minutes until the water comes out of the mushrooms.  Add the broccoli and the garlic and saute a few minutes more.  Don't cook too much because the veggies will continue to cook in the oven. 

Combine tofu, vegan cheddar, nutritional yeast, water, and the rest of the spices in a food processor and blend til smooth.  Mix with the sauteed vegetables and put in the hashbrown crust and smooth the top.  Bake in the oven for 30 minutes.  If the crust is getting too brown tent the quiche with foil.   Let sit for 10 minutes and enjoy!

Monday, December 15, 2014

Creamy Tomato Soup

Creamy Tomato Soup (Vegan, Gluten-Free)

 This soup is easy enough for a weeknight and makes a delicious meal with some sourdough toast and a salad.
  • 2 tablespoons extra virgin olive oil
  • 3 shallots, peeled and diced
  • 3 medium cloves garlic, peeled and minced 
  • two 28-ounce cans tomatoes (preferably San Marzano)
  • 3 cups vegetable stock 
  • ¼ teaspoon dried thyme 
  • ⅛ teaspoon red pepper flakes
  • ¾ cup raw cashews, boiled in water to cover for 8 minutes and drained.
  • ⅓ cup packed fresh basil leaves, chopped
  • 2 tablespoons balsamic vinegar
  • freshly ground black pepper to taste
  • 2 tsp salt 
  • 1/4 tsp granulated garlic

  1. Heat the olive oil in a large stock pot over medium heat. Add the shallots and garlic and cook for 5-7 minutes stirring often.
  2. Add the tomatoes and liquid, 2 cups of the vegetable stock, thyme, and red pepper flakes. Stir to combine, then bring to a low boil.
  3. Blend the cashews with the remaining 1 cup of vegetable stock in a blender until smooth.  Stir into the soup.
  4. Add the basil, balsamic vinegar, salt, granulated garlic and black pepper to taste.
  5. Turn the heat off.
  6. Use a stick blender to blend the soup in the pot until smooth. Taste and adjust for seasoning.
 Adapted from this recipe at

Saturday, September 27, 2014

Grits with Vegan Sausage Gravy

I like a savory breakfast over a sweet one every time.  I also like my breakfast to be sturdy so that I'm not starving at 11:00am.  This one fits the bill nicely.

I started with Tofu Mom's Vegan Sausage Gravy and make my own changes.  Here is my version:

Grits  with Vegan Sausage Gravy

 1 Tb olive oil
1 small onion, diced
1 large shallot, diced
2 large garlic cloves, minced
1 package vegan sausage ( I used the kind in a tube that was 14 oz)
2 Tb vegan butter
1/3 cup all-purpose flour
3 cups unsweetnened, unflavored non-dairy milk ( I used almond milk)
scant 1/2 tsp salt
1/4 tsp sage
several grinds of fresh cracked pepper to taste
several dashes of hot sauce to taste
1 tsp vegan worcestershire sauce
1/4 tsp smoked paprika

Saute the onion, shallot, and garlic in the olive oil for a few minutes in a large frying pan.  Crumble in the vegan sausage and add the vegan butter and brown the sausage over med-high heat.  Lower the heat and sprinkle in the flour and let cook for a few minutes.  Pour in 1/2 the milk and cook and scrape up the bits from the bottom of the pan.  Stir until it starts to thicken and add the rest of the milk.  You can add more milk or water if you would like it less thick.   Add in the salt, sage, pepper, hot sauce and worcestershire and paprika.

Cook your grits according to package directions and then add some to a bowl and top with some gravy and enjoy! :)

Sunday, July 27, 2014

Eggless Salad

The eggless salad recipe from Happy Herbivore is outstanding!  To her original recipe, I added the following:

1. 4 Tb minced red onion
2. 1/4 tsp smoked paprika
3. black pepper to taste

You can find the black salt (Kala Namak) at Indian stores.  It really adds to the flavor.  I used Veganaise for the vegan mayo.  Its the best one in my opinion.

You can put this in a wrap with lettuce and tomato or make a sandwich or eat it as an open face sandwich or stuff it in pita or add a scoop to salad :)

Saturday, March 15, 2014

Strawberry Lemon Almond Scones

This is my first try at gluten-free baking.  These came out great!

1 and ¾ cup gluten-free flour (Bob’s Red Mill brand)
1/3 cup sugar
2 tsp baking powder (non-aluminum kind like Rumford)
1/2 tsp baking soda
1/4 tsp salt
5 Tb vegan butter, chilled (Earth Balance brand)
1/2 cup almond milk (or other non-dairy milk)
1 tsp vanilla
zest of 1 lemon
1/3 cup almonds, chopped
heaping 1/2 cup diced strawberries
coarse sugar for sprinkling (optional)

Heat oven to 400F.  Line a baking sheet with parchment paper.  Sift dry ingredients together (flour, sugar, baking powder, baking soda, salt).  Cut butter into small bits and add to the dry ingredients.  With a pastry blender, 2 knives, or your hand, cut the butter into the flour so the pieces of butter are small like peas and blended into the flour, giving it a sandy texture. Add almond milk, vanilla and lemon zest and mix briefly just to combine.  Add almonds and strawberries and carefully mix again. 

Divide dough in half and place one half on a floured board (using gluten free flour) and knead a couple of times and pat into a 6-inch circle.  Cut each circle into 6 triangles.  Place them on the prepared baking sheet.   Repeat with rest of the dough.  Sprinkle with coarse sugar and bake for 16-20 minutes.