Category: Snacks

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Steak fajitas

This plant-based filling can either be used separately or on a tortilla with added sour cream (vegan if desired). It can be done in under 10 minutes! This recipe is not gluten-free.

1 bag (10 oz) of Beyond Steak

1 tbsp chives

1/4 tsp oregano

1 oz shredded vegan cheddar cheese

In a non-stick pan, cover bottom of the pan with oil. Heat over medium heat.

Add steak, chives and oregano, mix well. Cook 1-2 minutes.

Add cheese and combine.

Cook 3-4 minutes longer, stirring occasionally.

Serve as desired.

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Jacked-Up Vegan Ribs

These tender ribs can be eaten alone or in a sandwich! (These are not gluten free!)

10-ounce young green jackfruit packed in water or brine (20-ounce can), rinsed and drained

1/4 cup barbecue sauce

1/4 cup water

1 1/4 cups vital wheat gluten

3 tbsp nutritional yeast

1 tbsp smoked paprika

1 tbsp onion powder

1 1/4 tsp garlic powder

1/2 tsp smoked salt

3/4 cup water

2 tbsp soy sauce, tamari or coconut aminos

3/4 cup barbecue sauce (approximately)

Heat a nonstick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup BBQ sauce and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing the jackfruit with a spatula or fork, until jackfruit is tender (about 10 minutes). Remove cover and mash jackfruit, allowing the water to evaporate. (If there are any large pieces of jackfruit remaining, put them on a cutting board and chop them with a knife.) Allow the jackfruit to cool completely.

Preheat oven to 375°. Oil an 8×8 or 9×9-inch baking dish.

Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all vital wheat gluten is absorbed. If there is not enough moisture, add one or two tbsp of water, no more.

Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread BBQ sauce evenly over the top and flip over in the pan. (It’s easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with BBQ sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle, but not hardening along the edges.

Cut into 16 “ribs” and serve with additional BBQ sauce.

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Snickerdoodle Mug Cake (GF)

For a tasty gluten-free snack, here’s your treat that takes a minute (literally) to make!

1 1/2 tbsp nut/seed butter (or oil of your choice)

3/4 tsp vanilla extract

4 tbsp dairy-free milk of your choice

3 tbsp sugar

6 tbsp gluten-free flour

1’4 tsp baking powder or baking soda

1/2 tsp cinnamon

pinch of salt

In a roughly 12 oz size mug, add the nut butter or oil, vanilla, milk and sugar. Stir until combined and smooth.

Add the flour, baking powder/soda, salt and cinnamon and stir until combined. (Don’t overmix it, just keep going until you can’t see any dry flour.)

Put in microwave uncovered. (You might want to put it on a small plate in case it overflows.)

Microwave at full power for 1 minute (increasing by 5 second increments) until done. You will know it’s done because it will puff up.

Top with additional sugar and cinnamon and/or a dollop of dairy-free ice cream if desired.

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Peanut Butter Nice Cream (GF)

A nice healthy gluten-free treat instead of ice cream!

3-4 FROZEN bananas (cut in small pieces prior to freezing)

1/4 cup canned coconut milk

1/4 cup peanut butter

1 tbsp maple syrup

Pinch of sea salt

Place the frozen bananas and coconut milk into the bowl of a food processor. Blend until smooth.

Add the peanut butter, maple syrup and salt and blend again to combine.

Transfer to a container with a lid, and freeze a few hours until solid.

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Pumpkin Muffins/Donuts (GF)

A gluten-free breakfast or snack idea.

1 cup gluten-free flour blend

1/2 cup rice flour

3/4 tsp xanthan gum (Omit if the flour blend contains it)

1/2 tsp sea salt

1 tsp baking powder

1 tsp allspice (or pumpkin pie spice)

1 tsp cinnamon

1 cup raisins (optional)

2-3 bananas, mashed

1 cup light brown sugar

1/2 can pumpkin purée

1/4 cup avocado or canola oil

1/4 cup dairy-free milk

1 tsp vanilla extract

Preheat oven to 400° and spray a muffin tin (or line it with paper liners) or spray donut baking pans.

In a large bowl, combine the flours, xanthan gum, salt, baking soda, allspice and cinnamon. Fold in the raisins (if adding).

In a medium bowl or blender, combine the mashed bananas, brown sugar, pumpkin purée, oil, milk and vanilla.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fill the muffin tins or donut pans 3/4 full. You should make 12 muffins or donuts.

Bake at 400° for 22 minutes.

Let pans cool before trying to remove. If any batter spilled on pan, use a knife to slowly cut the baked on sides.

This recipe may be doubled also.

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Creamy Vegan Banana Pudding (GF)

An easy gluten-free dessert to create.

2 cups non-dairy milk

1 ripe banana

1/4 cup chia seeds

1/2 cup raw cashews

6 medjool dates (pitted)

1 tsp vanilla extract

In a high-speed blender, combine all the pudding ingredients and blend briefly.

Let the mixture sit for 10-15 minutes to soften the chia seeds and cashews.

Blend again at high until creamy and smooth.

Pour into jar and refrigerate overnight. It will thicken as it chills.

The next day, layer the pudding in jars with pecans, coconut whipped topping and additional sliced bananas.

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Vegan Alfredo Sauce (GF)

A great gluten-free topping for things like pasta.

1 1/2 cups raw cashews

1-2 tbsp olive oil

1 tbsp chives, chopped

2 cups unsweetened dairy-free milk

1/4 cup nutritional yeast

1 tbsp lemon juice

1 tsp salt, or to taste

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

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

Pour the sauce over prepared pasta and mix.

If the noodles are no longer hot, heat the pasta with the alfredo sauce on low heat until warm.

Serve immediately.

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Banana Nog (GF)

For a tasty gluten-free holiday (or any day) refreshing drink, try this!

2 cups non-dairy milk

2 medjool dates (pits removed)

1/2 tsp vanilla extract

1/2 tsp rum extract

1/2 tsp nutmeg

1/8 tsp cinnamon

1 FROZEN banana

Place all ingredients in a high-speed blender and blend until smooth.

Add sweetener and/or additional rum if desired.

Pour into serving glasses, sprinkle a little extra nutmeg and serve.

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Coconut Bacon (GF)

Something gluten-free to add to salads, sandwiches or other things.

3 cups coconut

2 Tbsp tamari

1 Tbsp maple syrup

2 tsp liquid smoke

1/2 tsp smoked paprika

Add 2 Tbsp oil to frying pan over medium heat.

Add all ingredients to the pan.

Fry for 10 minutes, stirring frequently, until crispy.

Store in a covered jar to use on salads, sandwiches or in recipes.