Month: December 2020

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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.

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Egg Substitutes in Recipes

Almost ANY recipe can be made without eggs. These are things you may substitute for recipes that call for 1 egg.

Flax egg – 1 Tbsp ground flaxseed and 2 1/2 Tbsp water and let sit for 5 minutes, or

1/3 cup UNSWEETENED applesauce, or

1 banana

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Nondairy Milk

Preparation of your own nondairy milk is simple.

3 cups water

1 cup of your choice of one of the following: almonds (or) cashews (or) coconut (or) rolled oats

2 Tbsp agave

2 Tbsp vanilla (optional)

1/2 tsp salt

1/4 tsp ground ginger

1/8 tsp turmeric

If NOT using a high speed blender, pre-soak the almonds for 6 hours or cashews for 4 hours, then rinse before blending with new water.

Add all ingredients to a blender and blend for 30 seconds (or until smooth).

Run through a nut bag into a storage container. (Coconut milk beverage does not need to be.)

Use the leftover pulp in smoothies or other dishes for extra fiber or just discard.

Prior to use, shake or stir milk – as natural separation will occur.

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No “Shrimp” Scampi

A tasty “seafood” pasta meal for dinner. If using gluten-free bread crumbs and hearts of palm, this dish is gluten-free!

8 oz vegan shrimp (or hearts of palm sliced)

1/2 cup vegan butter

4 oz olive oil

1 tbsp chives, chopped

1 Tbsp parsley

1 Tbsp white wine

1 Tbsp lemon juice

8 oz package of pasta (fettuccine or linguine)

vegan cheese sprinkles

3/4 cup bread crumbs (gluten-free if necessary)

Prepare pasta as instructed.

If using vegan shrimp, grill first with a little salt & pepper with a little oil. If using hearts of palm, just add the sliced hearts of palm.

Melt butter, oil, chives, parsley, wine and lemon juice. When melted, add a Tbsp of bread crumbs to it.

Assemble your pasta, remaining bread crumbs, shrimp/hearts of palm, and chive mixture.

Mix to combine and top with additional bread crumbs and cheese.

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Vegan Spiced Mashed Potatoes (GF)

A tasty gluten-free side dish to almost any meal that is very easy to make.

6-8 yellow potatoes, cut in quarters (no need to peel)

1 tsp sea salt

water to cover

1 tbsp chives, chopped

4 Tbsp vegan butter (melted)

1/4 cup chives (for topping – optional)

Add potatoes to large saucepan. There is no need to peel yellow potatoes – just wash well and cut in quarters. Cover with about 1” of water.

Add salt to water, and boil over high heat for 25-30 minutes.

Drain potatoes and then return to the hot pan off the heat for 1 minute to evaporate any remaining water.

Mash your potatoes using a potato masher until fluffy.

Add in butter, chives (plus season with salt and pepper if desired but not necessary) and stir to combine using potato masher.

Top with the optional chives and serve them with gravy.

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Creamy Potato & Kale Soup (Stove) (GF)

An easy, quick and satisfying gluten-free meal to make.

6 cups vegetable broth

3-4 lbs yellow potatoes

1 can mixed vegetables

2 tsp rosemary

1 tsp chives, chopped

1 tsp cilantro

1 tsp sage

1 tsp ginger

1/2 tsp ground allspice

1/8 tsp turmeric

1/2 lb kale

1 can full-fat coconut milk

In a food processor, slice the potatoes.

Combine all the ingredients (except the kale and the coconut milk) in a large pot.

Cook on stove over medium-high heat for 30 minutes.

Add kale and coconut milk and stir to combine and wilt the kale.

Serve in bowl and enjoy.

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Thai Linguine with Coconut Sauce (GF)

A great gluten-free dinner to make.

2 packages (8 oz each) linguine

2 cans full-fat coconut milk

1/2 cup nutritional yeast

2 Tbsp cilantro

2 Tbsp marjoram

2 Tbsp oregano

1 tbsp chives, chopped

1 tsp ginger

1 tsp cinnamon

1 tsp smoked paprika

1/4 cup hemp seeds

Prepare linguine as directed.

Meanwhile, in a medium pan, combine coconut milk and all spices (except hemp seeds) and stir.

Heat over medium heat for 5 minutes, stirring occasionally.

Combine linguine, sauce and hemp seeds in a large bowl.

Mix together well and serve.

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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.