Author: davew

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Vegan Fettuccine Alfredo with Vegan Burger (GF)

A gluten-free, dairy-free and meat-free meal.

2 pkgs (12 oz each) brown rice fettuccine

12-16 oz plant-based grounds (Lightlife, Beyond Burger, Impossible Burger or your choice – be sure it’s GF if necessary)

2 cups raw cashews

2 cups unsweetened dairy-free milk

1/2 cup nutritional yeast

2 tbsp lemon juice

1 tbsp chives, chopped

Prepare fettuccine as directed.

Brown grounds as directed in separate pan.

If not using a high-speed blender (like a Vitamix), soak the cashews for 5 minutes in hot water.

Drain the cashews (if necessary), and add to a blender along with the milk, nutritional yeast, lemon juice and chives. Blend until smooth.

Pour the sauce and the grounds over the prepared pasta.

Mix to combine and serve.

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Pasta with Coconut Sauce (GF)

A nice gluten-free and dairy-free twist on comfort food.

8 oz gluten-free pasta of your choice

1 can coconut milk

1/4 cup nutritional yeast

1 tbsp chives, chopped

1/2 tsp smoked paprika

pinch turmeric

1/2 cup coconut

1/2 cup hempseed

Prepare pasta as directed.

While the pasta is cooking, combine the coconut milk and spices in a medium pan.

Boil the mixture over medium-high for 5 minutes, stirring occasionally.

Pour sauce over the drained pasta.

Add the coconut and hempseed and combine.

Serve and enjoy!

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Tofu Scramble (GF)

A good gluten-free, egg-free and dairy-free breakfast idea.

1 tbsp olive oil

1 block of tofu

2 tbsp nutritional yeast

1 tsp black salt

1/4 tsp turmeric

2 tbsp non-dairy milk

Heat the oil in a large pan over medium heat.

Place the block of tofu right in the pan, and mash with a potato masher or fork. (You DO NOT need to first press the tofu, as the water will evaporate. Just drain the liquid from the package first.)

Cook over medium heat for 3-4 minutes, stirring frequently, until most of the water is gone.

Add the nutritional yeast, salt and turmeric.

Cook and stir constantly for about 5 minutes.

Pour in the milk and mix.

If desired, add kale or other items and serve immediately.

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Five Spice Tofu (GF)

A gluten-free and dairy-free dinner idea!

1 block tofu, cubed

1/4 cup maple syrup

1 tbsp Chinese five spice

1 tsp rice vinegar

1 tsp tamari

1 tbsp chives, chopped

1/2 tsp sea salt

Press tofu and cut in cubes.

Combine all the ingredients and add to the cubed tofu and toss to coat all the pieces.

Spray some oil in the air fryer so the tofu doesn’t stick together.

Add tofu in the air fryer so that it covers the bottom, then lightly spray a little oil on top.

Air fry at 350° for 10 minutes.

Serve with a side of rice.

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Vegan Omelette (GF)

A great egg-free, dairy-free and gluten-free breakfast idea!

6 oz silken tofu

1 tbsp dairy-free milk

1 tbsp nutritional yeast

1 tbsp potato starch (potato flour) or cornstarch

2 tsp tahini

1/4-1/2 tsp black salt

1 tsp chives, chopped

1/8 tsp turmeric

pinch smoked paprika

Your choice of omelette fillings

Blend all ingredients (except omelette fillings) together in a blender or food processor until smooth.

Spray a large non-stick skillet with oil and heat on medium-high until VERY HOT.

Pour the batter in the center of the pan until it is 6-8” across.

Place your fillings over the batter and reduce the heat to medium-low.

Cover and cook for 3-5 minutes.

When the edges are dried out, use a spatula to carefully fold in half.

Cook another minute or so.

Carefully lift or slide onto a plate and serve hot.

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Oatmeal Pancakes (GF)

A good gluten-free and dairy-free start to your day!

2 cups steel-cut oatmeal

3 bananas

2 cups almond (or other nondairy) milk

1/2 cup gluten-free flour

1/4 cup maple syrup

1/4 cup cinnamon

3 tbsp flaxseed

1 tsp baking powder

1/4 tsp turmeric

Combine all ingredients in a blender until smooth.

Pour onto a greased, heated pan or griddle. Top with blueberries if desired.

Cook 2-3 minutes per side.

Serve with vegan butter and the topping(s) of your choice.

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Spiced Linguine (GF)

For a tasty comfort meal that is gluten-free and dairy-free, try this.

2 packages (8 oz) chickpea linguine (or pasta of your choice)

1/2 cup (1 stick) vegan butter

1/4 cup dehydrated bell peppers

1/4 cup coconut bacon

2 tbsp oregano

2 tbsp marjoram

1 tbsp dill weed

1 tbsp chives, chopped

Prepare pasta as directed.

Meanwhile, melt butter in a measuring cup.

Once melted, add remaining spices to measuring cup, and stir to combine. Let sit for 1 minute to rehydrate the peppers.

Pour the spices over the drained pasta in a large bowl, and mix to combine.

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Vegan Broccoli Cheddar Soup (GF)

A tasty gluten-free and dairy-free meal.

1 cup raw cashews (presoaked if not using a high-speed blender)

2 cups filtered water

1/2 cup nutritional yeast

1 tbsp lemon juice

3 cups vegan chicken or vegetable broth

1 tbsp chives, chopped

2 ribs celery, shredded

3 cups finely chopped broccoli crowns

1 cup carrots, shredded

1/4 tsp nutmeg

If you presoaked the cashews, drain them first. Add the cashews, fresh filtered water, nutritional yeast and lemon juice to a blender. Blend on high until smooth.

In a large pot, add the celery, chives, broth and cashew mixture and mix well. Heat over medium heat for a few minutes.

Add in the broccoli, carrots and nutmeg and stir to combine.

Bring to a boil, then lower to a simmer for 15-20 minutes (stirring often) until thickened.

Once the soup is thickened, remove from heat and season with salt and pepper if desired, and serve warm.

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Vegan “Lobster” Bisque (GF)

A gluten-free taste of Maine without a trip to the seashore or seafood.

2 Tbsp vegan butter

3 large shallots, sliced

2 medium carrots, sliced

4 celery ribs, sliced

1 tsp chives, chopped

1/2 tsp smoked paprika

1 tsp thyme

1 tsp Old Bay seasoning

2 tsp vegan Worcestershire sauce

pinch of cayenne

2 Tbsp tomato paste

1 cup white wine

4 cups vegetable broth

1 cup almond milk

1 cup raw cashews

2 cans hearts of palm, sliced into 1/4-1/2” pieces

In a large pot over medium heat, add the butter, shallots, carrots, chives, celery, Old Bay, Worcestershire, smoked paprika, thyme and cayenne.

Cook for 5-7 minutes.

Add the tomato paste, and cook for an additional 4 minutes, stirring occasionally.

Add the wine to deglaze the pot, bring to a simmer and cook another 5-7 minutes.

Add the broth, milk and cashews. Bring to a boil, then reduce to a simmer for 10 minutes.

Pour the contents of the pan into a blender, and blend until smooth.

Pour into a serving dish and garnish with hearts of palm.

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Vegan “Crab” Cakes

A tasty way to enjoy the taste of the sea without seafood. If using gluten-free bread crumbs, these are gluten-free!

1 can (14 oz) hearts of palm, shredded

1/2 cup bread crumbs (gluten-free if necessary)

1/3 cup celery, shredded

1/3 cup unsweetened applesauce

1 Tbsp lemon juice

1 Tbsp basil

1 tbsp chives, chopped

1 tsp cilantro

1 tsp Old Bay seasoning

Preheat oven to 350°.

In a food processor, shred the hearts of palm and celery.

Combine all the ingredients using a food processor.

Place into greased muffin pans, loosely packing down. (If using regular muffin pans, it makes about 5. If using mini muffin pans, it will make about 10.)

Bake at 350° for 30 minutes.

Serve with tartar sauce.