(Gluten Free) Gingerbread Cookies (Minimalist Baker)

My sister and I made these TWICE over the holidays, because they’re so delicious and easy to make.

The perfect cookie year round, but especially over the holidays! I’ve made it for non-vegans/gluten free eaters, and they all agree that it’s delicious. If you take the time to knead the dough for a little longer they won’t crack (like the one in the bottom right).

The GF flour blend might seem a little overwhelming at first, but all the ingredients are at Bulk Barn and you just need to make it once and then you can save the leftover flour in a jar for later. It’s really easy, I promise.

The recipe is by Minimalist Baker and can be found below, or on their website here.

Ingredients

  • 1 batch flax egg 

  • 1/2 cup brown sugar

  • 1/4 cup almond butter

  • 3 Tbsp molasses

  • 1/4 cup vegan butter (softened)

  • 3/4 tsp ginger

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg 

  • 1/4 tsp salt

  • 1/2 tsp baking soda

  • 1 1/4 - 1 3/4 cups gluten-free baking / pancake mix

Instructions

  1. In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.

  2. Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer, or vigorously whisk.

  3. Add gluten free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups (amount as original recipe is written // adjust if altering batch size) was about the perfect amount, but this will depend on your blend.

  4. Cover and chill dough for at least one hour (preferably overnight).

  5. Once chilled, preheat oven to 350 degrees. Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.

  6. Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.

  7. Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.

  8. Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.

  9. Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk. Just make sure it's on the thicker side so it doesn't run.

  10. Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter.

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(Gluten Free) Green Bean Casserole (Hot For Food)

My mom’s made green bean casserole for nearly every single Thanksgiving and Christmas dinner that I can remember. For some reason when I went vegan a few years ago I just accepted that I couldn’t have it anymore.
This year, my mom made a vegan version for Christmas dinner and it was so good and easy!!
The base is cashews, and it’s done on the stovetop instead of in the oven which makes it easy to cook the rest of the holiday dishes.
There’s an option to make homemade crispy onions, but we just topped it with French’s crispy onions (they contain gluten). If you have gluten-free guests, you can either make the onions in the recipe, or just serve the French’s crispy onions on the side! I left out the crispy onion part, but you can see the full recipe here.

Very very delicious!! (The photo below is leftovers, and I promise that when it’s fresh the sauce is creamy and not slightly solidified like that!).

The recipe is by Hot for Food, and can be found below (minus the homemade crispy onions) or on their website here.

ingredients

  • 8 C fresh green beans (or thawed frozen green beans)

  • 1 C raw whole cashews (soaked for 20 minutes in hot water)

  • 1 1/2 C water

  • 1 tbsp arrowroot flour or cornstarch

  • 1 tbsp coconut oil

  • 8 oz cremini mushrooms

  • 1 shallot, finely chopped

  • 2 garlic cloves, minced

  • 1 tsp onion powder

  • 1/2 tsp nutmeg

  • 1/2 tsp sea salt

  • 1/2 tsp ground pepper

  • 2/3 cup vegetable stock

  • 1 tbsp lemon juice

  • 1 container of French’s Crispy Onions

instructions

  1. To make the sauce for the casserole, drain the cashews from the soaking water. Rinse them under fresh water and drain. Then add to a high-powered blender with fresh water and arrowroot flour. Blend until very smooth.

  2. Heat coconut oil in a large pan over medium heat, add mushrooms and sauté for 2 minutes.

  3. Add shallot and sauté for another 3 to 5 minutes.

  4. Add minced garlic and sauté for another minute. Then add nutmeg, onion powder, sea salt, and ground pepper and sauté for 2 to 3 minutes.

  5. Then stir in vegetable stock and cashew cream in small portions, bit by bit, stirring constantly until smooth and well combined. Bring to a simmer.

  6. Once the sauce is simmering add lemon juice and then green beans. Toss the beans in the sauce and cover the pan with a lid.

  7. Let this sit for 20 minutes stirring occasionally until the beans are cooked, but still bright green and slightly crisp.

  8. Remove the pan from the heat and either serve it in the pan or transfer beans and sauce to a casserole dish. Top with crispy onions. Serve immediately!


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Basic Pantry Dal

You know those nights where you feel like you desperately need to go grocery shopping, but it’s so dark and cold out and you just don’t wanna?!
THIS IS THE MEAL FOR YOU! It’s also insanely delicious, so it’s a win-win!


This is just a simple red lentil dal with ingredients that we always have in our kitchen. We have a big jar of red lentils that we keep in our cupboard (as well as a container of dehydrated onions), and we just always pick up extra cans of coconut milk and diced tomatoes when they’re on sale.
All you do is dump all the ingredients into a pot, bring it to a boil, and let it simmer for 30 minutes. THAT’S IT! The perfect meal on a cold night after work, when you have no idea what to cook.
This recipe freezes amazingly, so you can portion it out and then microwave it for lunches. You can also freeze individual portions of brown rice, so you’ll be all set for lunches.

This recipe is adapted from one by Oh She Glows.

Ingredients:

  • 1 cup uncooked red lentils

  • 2 and 3/4 cups of water

  • 1 (798 ounces) can diced tomatoes

  • 1 (400 ml) can light coconut milk (I love this kind. Cheap, organic, and tasty!)

  • 3 teaspoons garlic powder

  • 3 teaspoons dehydrated onion (this kind will last you FOREVER)

  • 2 tablespoon curry powder

  • salt and pepper to taste

Directions:

  1. Add in all of the ingredients (lentils, water, diced tomatoes [with juices], coconut milk, all the spices, salt, and pepper). Stir until combined.

  2. Increase heat to high and bring to a low boil. Reduce heat to medium and cook, uncovered, for 18 to 30 minutes. Stir the dal frequently while cooking, and reduce the heat if necessary to prevent it from sticking to the pot.

  3. Serve over brown rice, and add in a squeeze of lime if you have it! I also like topping mine with chilli flakes.

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Oil Free Granola

Before I found this recipe I was on a serious hunt for one that was healthy. I would read the packaging of store bought ones, and be disappointed by all the added corn syrup.
This granola is easy, crunchy, healthy, and tasty - what more could you want!!
Lately I’ve been adding in two cups of puffed brown rice (I get the Nature’s Path Organic brand one from Whole Foods), and it’s soooo good. It also bulks it out a bit since nuts can be expensive.


I make a batch every Sunday and eat it throughout the week for breakfast.
My favourite way to eat it is with almond milk, and then topped with dried cranberries and either a banana or half an apple.

The recipe is adapted from one by Anna Pippus.

Ingredients:

Process:

  1. Mix dry ingredients (EXCEPT the puffed brown rice). Mix wet ingredients. Combine! Spread onto baking sheet.

Bake at 325 for 20 minutes, stirring after ten.

Once cooled, mix in brown rice puffs (if you want), and then store in a sealed container.

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Quinoa Taco "Meat" (Minimalist Baker)

This is an insanely easy recipe that you can make with either fresh quinoa, or it would be a great way to use up leftovers. The cooked quinoa is mixed with some spices and salsa, and then baked in the oven - it gets slightly crispy and I often eat it by the spoonful right from the pan….

It keeps in the fridge for 4-5 days, and it freezes great. I pan fry it to heat it back up, and it’s perfect.

We love making this when we have lots of leftover veggies, because everything tastes better when it’s inside a taco! I normally add kale, red pepper, salsa, avocado, and sauerkraut.

My favourite tortillas are the 100% corn tortillas (gluten free) from Casa Bonita (I get them at Sobey’s, they’re cheap and delicious). Just pan fry them on a dry pan on medium heat. SO GOOD.

I highly recommend making it on a busy work night when you’re tired but still want something delicious.

The original recipe calls for oil, but I leave that out and it’s completely fine.

The recipe is by Minimalist Baker and can be found below, or on their website here.

My notes are italicized.

QUINOA

  • 1 cup tri-color, white, or red quinoa

  • 1 cup vegetable broth (you can totally just use water if you don’t have any)

  • 3/4 cup water

SEASONINGS

  • 1/2 cup of salsa (slightly chunky is best)

  • 1 Tbsp nutritional yeast

  • 2 tsp ground cumin

  • 2 tsp ground chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp each sea salt and black pepper

Instructions

  1. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.

  2. Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.

  3. Preheat oven to 375 degrees F (190 C).

  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper). Toss to combine. Then spread on a silpat or parchment-lined baking sheet.

  5. Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!

  6. This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!

  7. Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F oven, or in a skillet on the stovetop. (I do it on the stovetop and it’s perfect)

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Quick & Easy Cashew Alfredo

When I was growing up a creamy alfredo sauce was by FAR my favourite way to eat pasta. While a traditional alfredo is made with cream, butter, and cheese, this one is wayyyyy healthier as it’s made with only cashews, nutritional yeast, garlic, and salt. It sounds too good to be true, but trust me, it’s delicious.

I recommend soaking your nuts overnight, if you remember. Just put the cashews in a container and cover with cold water. Put the lid on and leave in the fridge until dinner the next night. If you forget, you can pour boiling hot water over them and then let them soak for at least 20 minutes (you might just have to blend it a bit longer, but it will still be fine).

When you first pour the sauce over the cooked pasta you’ll THINK that it’s too runny, but mix it around on the heat for 30-60 seconds and it turns into the most glorious, creamy, decadent sauce that you could ever imagine. If there’s any leftover sauce, I store it in the fridge (right in my blender), and then just give it a quick blend the next night. I’ve heard that some sauces like this thicken up in the fridge overnight… but apparently this one is magic because it stays the same!

I buy the raw cashews (along with the dry brown rice pasta) from Bulk Barn, and it’s quickly become an easy staple meal for us. This sauce tastes great on it’s own, or with added steamed broccoli and chilli flakes. You can also add a bit of tomato sauce to it to make it a rosé!
The recipe is has been adapted from a recipe from Anna Pippus.

Ingredients:

  • 5 cups of dry pasta (I normally do about 3 cups of pasta one night, and then use up the rest of the sauce with the remaining 2 cups of pasta the next night)

  • 1.5 cups raw cashews (I stock up when Bulk Barn has a sale)

  • 1/4 cup nutritional yeast

  • 4 cloves garlic

  • 2 and 1/4 cups of water

  • salt and pepper to taste

Process:

The night before: add your cashews to a container and fill with cold water. Cover and store in the fridge until dinner the next night.

  1. Cook pasta according to package directions.

  2. Drain and rinse your cashews, and add them to your blender with the water, nutritional yeast, garlic, and salt. Blend until very smooth—this might take 2 to 5 minutes depending on your blender.

  3. Drain your pasta and put it back in the pot on the hot element. Pour your sauce on (a bit more than you think you need), and stir to combine. After about 30-60 seconds the sauce will thicken up and be so creamy and decadent.

  4. Taste and add more salt and pepper as needed. I love topping mine with chilli flakes as well.

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Stuffed Acorn Squash (Hot For Food)

This is a long-time favourite in our house, and it’s the perfect thing to make when you want to impress someone, but don’t want to spend all day in the kitchen! In the time that it takes to bake the squash (40 minutes), you make the rice and sauté the rest of the ingredients so it’s all ready at the same time. I used to make this dish with a few sides, but it’s so filling that no one could finish! This is a great meal to make for non-vegans, because they’ll be so full and satisfied that they won’t miss meat at all! I’ve made it for Thanksgivings, Christmases, Cottage Dinners, Family Dinners.. you name it!

You can totally make the cranberry sauce that’s in the recipe… but I just buy a canned cranberry sauce and had the juice of half an orange ;).

The other great thing is that all the ingredients can be found at any grocery store!

The recipe is by Hot For Food, and can be found here: https://www.hotforfoodblog.com/recipes/2013/12/15/stuffed-acorn-squash

Vegan & Gluten Free Carrot Cake (Minimalist Baker)

I made this for my grandparents and they loved it! You would never know that it’s vegan and gluten free - I was pleasantly surprised! It’s simple to make, and all of the gluten free flour ingredients can be found at a bulk food store (like Bulk Barn!).

The recipe is by Minimalist Baker, and can be found below, or on their website here.

CAKE

  • 3 batches flax egg (3 Tbsp flaxseed meal + 7 ½ Tbsp water)

  • 1/3 cup melted coconut oil

  • 1/4 cup maple syrup

  • 1 scant cup unsweetened applesauce

  • 1/2 cup organic brown sugar

  • 1/4 cup coconut sugar

  • 3/4 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • 3/4 - 1 cup of (plain and unsweetened) almond milk

  • 1 1 /2 cups loosely packed grated carrot

  • 1 1/2 cups almond flour

  • 1 1/2 cups gluten-free flour blend

  • 3/4 cup chopped raw walnuts (if preferred, omit, or sub 1/2 cup (70 g) raisins)

FROSTING optional

Instructions

  1. Preheat oven to 350 degrees F. Butter and flour two 8-inch, 1 9x13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside.

  2. Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.

  3. Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup). If adding walnuts, add at this time and stir.

  4. Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time.

  5. Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.

  6. NOTE: This cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.

  7. Once cooled, you can serve as is or frost! For frosting, you have several options! See options above.

  8. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.

  9. Do note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer.

(Very) Freezer Friendly Breakfast Burritos (Emilie Eats)

These have officially taken over as the reigning burritos in our household. If our freezer ever runs low on these, my husband goes into crisis mode haha.

Unlike other burritos, something about these make them reheat in the microwave BEAUTIFULLY!. I promise you that they don’t get soggy. They’re magic.

They’re very very easy to make, and a triple batch makes about 27 burritos. My husband goes through these like no one’s business, and will often grab two a day to take to work.

Lately we’ve been portioning them out into individual portions, and freezing in a container. When you’re ready to eat it, you can serve it over toast, on rice, or wrap it in a fresh burrito.

The recipe was adapted from Emilie Eats.

INGREDIENTS

  • 1 14-ounce package extra-firm tofu, drained

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 cup potato, diced (any variety)

  • 1 cup mushrooms, diced

  • 1 15-ounce can black beans, drained and rinsed

  • 1 cup salsa

  • 1/4 cup nutritional yeast

  • 2 teaspoons chili powder

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon salt

  • 3/4 teaspoon ground turmeric

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon ground cayenne pepper

  • 2 cups kale or spinach, finely chopped

  • 8 whole-wheat tortillas (Optional. You can also just freeze the filling in individual portions)

INSTRUCTIONS

  1. Drain the tofu and then squeeze out the extra liquid with a cloth or paper towel.

  2. In a large skillet or wok, add the onion. Cook for 5-7 minutes until they become translucent. Add garlic; cook for 2 minutes, stirring.

  3. Add potato and mushrooms; stir. Cook for 10-15 minutes, until potato is fork tender. Crumble the tofu into small pieces and add to the pot; cook for 5 minutes.

  4. Add black beans, salsa, nutritional yeast, chili powder, cumin, salt, turmeric, pepper, and cayenne pepper. Stir to fully incorporate all ingredients; cook for 5 minutes. Add kale or spinach and stir; cook until wilted.

  5. Scoop some of the filling and place in the center of a tortilla. Fold in the edges, then roll up. Wrap in foil. Repeat for all tortillas.

  6. Store in the fridge or freezer (they reheat great in the microwave).

30 Minute Creamy Vegetable Risotto (Minimalist Baker)

Even though this recipe is only 30 minutes… it terrified me haha. I’d never made risotto before, and I’ve heard that it’s easy to mess it up! Don’t worry though, this recipe is super easy and the instructions are really straightforward. My husband and I loved this! We’ll definitely be making it again.

The recipe is by Minimalist Baker, and you can get it here: https://minimalistbaker.com/creamy-vegetable-risotto-30-minutes/

Lentil & Eggplant (or noodle) Lasagna (Minimalist Baker)

WOW. This recipe is absolutely amazing, and easy enough that my husband can make it by him self ;).

It tastes equally as good with pasta noodles as it does with eggplant! If you make it with eggplant the layers are more gooey and sooo good, but if you do it with pasta it feels more filling and it’s more sturdy. Both options are great!

We make this very often in our house, and will do a double batch (one eggplant version, and one pasta version) so we can freeze it in individual potions to have for lunch and dinners later on. You can reheat it in either the oven or microwave, but actually the microwave works a bit better so the sauce doesn’t dry out.

When you make this you HAVE to make the ‘parm’, it’s so good and only three ingredients! I promise that you’ll want to put it on everything you ever make again.

The recipe is by Minimalist Baker, and you can find it here: https://minimalistbaker.com/lentil-eggplant-lasagna/

The first photo is with eggplant noodles, and the second one is with regular noodles

9 Ingredient Easy Shepherd's Pie (Minimalist Baker)

My husband and I batch cook (and then freeze individual portions) A LOT. This is a crazy easy recipe for Shepherd’s Pie that freezes well and reheats easily in the microwave or oven!

We normally make a triple batch and then have easy meals for weeks!

The recipe is by Minimalist Baker and can be found here: https://minimalistbaker.com/1-hour-vegan-shepherds-pie/

Butternut Squash & Black Bean Burritos (Oh She Glows)

My husband is a burrito FIEND. He was addicted to the frozen Amy’s burrito’s, but those get expensive when you eat 3 a day haha.

He’s made this recipe so many times, and will make a triple batch and then freeze then so he can grab them and bring them to work. If you put them in the oven/toaster oven they reheat great, but they do get slightly soggy if you reheat in the microwave (my husband doesn't mind at all, so he microwaves them). This recipe has Daiya cheese in it (which my husband likes, but I don’t), but you can totally just omit the cheese and it will still taste good. The filling is so good that when my husband makes it normally make myself a bowl to eat before he adds the cheese and starts filling the burritos :)

It you’re not going to freeze them, you can add things like lettuce, avocado, and salsa - they would be great to serve at a big casual family lunch!

The recipe is by Oh She Glows, and can be found here: https://ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/

Spring Stuffing (Oh She Glows)

This stuffing is the best of both worlds, as it has both bread and a ton of veggies! The asparagus, edamame, and peas in this recipe as a welcome update to a traditional stuffing recipe (but isn’t so different that your family won’t love it!). This recipe is great to serve at Easter when the weather is getting nicer, but I also serve it at Christmas! It works in every season :)

As with all stuffing, remember to cube your bread the night before so that it’s nice and stale(ish) for when you’re ready to make it the next day.

The recipe is by Minimalist Baker and you can find it here: https://ohsheglows.com/2012/04/02/lightened-up-spring-stuffing/

(the Spring Stuffing is the one at the top of the bowl)

Quick Rice & Veggies with Homemade Sauce (Tory Halpin)

If you’re looking for the easiest meal in the world (that’s also nourishing and tasty), I’ve got you covered.
This sauce makes even the most simple meal (like this one!), next level. I use it for sooo many things.
On those nights when I have no idea what to make for dinner, this is my favourite go to meal. Don’t laugh at how simple it is until you try it!! We always have all the ingredients in the house, and make this at least once a week.
I make brown rice in my instant pot, heat up two cups of the frozen green giant veggie mix on the stove, and make the sauce... it takes about ten minutes! Wahoo! I also like to sprinkle a ton of white sesame seeds on top. Way quicker than ordering food (and way healthier!). If I have some produce to use up, I’ll sauté that too and add it on top (but usually it’s just the green giant veggies - no shame!!).

Sauce (for two):

2 tbsp peanut butter (smooth, but crunchy also works)

3 tbsp tamari/soy sauce

1 tbsp water

The juice from one lemon (or lime works too)

4 tsp chili garlic sauce

3/4 tsp ground ginger



Pulled Mushroom & Artichoke Sandwiches (Hot For Food)

My husband and I have made this recipe at least 10 times. Easily.

It’s insanely easy, and the ingredients are totally “normal” (no “weird vegan ingredients” haha). This is a great meal to make for a casual night at home, or when your making dinner for 10 friends at the cottage (I’ve done both multiple times!). I absolutely promise you that this recipe couldn’t be any easier, and that you’ll LOVE IT! It’s quick, and requires hardly any work!

The recipe is by Hot For Food, and you can find it here: https://www.chatelaine.com/food/how-to/vegan-pulled-pork/

Tatertot Casserole (Hot For Food)

“This is how the vegans convert you. They lure you in with tatertots” - my uncle-in-law.

My husband says that this is one of the best dishes that he’s ever had - and he’s not wrong! I mean… how can anything involving tatertots not be good?

This recipe is very easy to make (hello, it calls for frozen veggies), and is a fun twist on a holiday dinner, or really dinner any night of the week! I find that the vegan sausage gets soggy, so I always leave it out. I’ve made it with Bob’s Red Mill 1:1 Gluten Free Flour, and it worked just as well (just make sure that you either omit the sausage or find a gluten-free one).

You can also make this earlier in the day, and then leave it in the fridge. Cover with foil, and top with the tots when you’re ready to bake it. I put it in the over while my oven is preheating and then start the timer once it’s ready.

The recipe is by Hot For Food and can be found below, or on their website here:

My notes are italicized.

ingredients

  • 2 C diced white onion (about 1 large white onion)

  • 1 C diced celery (about 2 stalks)

  • 3 garlic cloves, minced

  • 4 Field Roast brand Apple Sage sausages OPTIONAL (If you leave this out, and swap out the flour, it makes it gluten free. I’ll often leave out the sausages because I find they get soggy and I don’t think they actually add much)

  • 2 tbsp vegetable oil

  • 2 tsp fresh thyme (I’ve used 1 tsp of ground thyme and it totally works)

  • 2 tsp finely chopped fresh sage

  • 2 tsp beef flavoured bouillon or 2 cubes (I use veggie bouillon cube. Any brand works)

  • 2 tsp dijon mustard

  • 2 tbsp vegan worcestershire (you can buy this at Whole Foods. You can use soy sauce or tamari instead if you can’t find this)

  • 1/2 tsp ground pepper

  • 2 C frozen veggies (corn, peas, carrots, green beans) (I use the Green Giant brand)

  • 1/4 C flour (you can swap in Bob’s Red Mill 1:1 Gluten Free flour, no problem)

  • 1 3/4 C nondairy milk (make sure you get unsweetened, and plain. I use Silk Almond Milk)

  • 1/2 tsp sea salt (optional)

  • 1 green apple, peeled and finely diced

  • 4 1/2 C frozen tots

  • 2 tsp finely chopped fresh sage, as garnish

instructions

  1. Preheat oven to 425°F.

  2. Heat skillet or stock pot over medium heat with 2 tbsp veg oil and brown the sausage for about 6 minutes. Remove browned sausage from the pot.

  3. Add onion and celery and sauteé for 3 minutes. (Start at this step if leaving out the sausages!)

  4. Add garlic, thyme, and sage and sauté for 3 minutes.

  5. Add bouillon, mustard, worcestershire, ground pepper, and frozen veg and stir to combine well and sauté for another 3 minutes. If you don’t have vegan beef flavored bouillon you can use a vegetable one.

  6. Add your browned sausage back in (if you used them) and then gradually add the flour a bit at a time while stirring to coat everything. Once it’s all incorporated gradually add the nondairy milk and stir frequently to combine the flour well. Also scrape the hardened flour on the bottom of the pan or stock pot with the nondairy milk to incorporate all the browned flour. Use a wooden spatula with a flat end to do this so as to not scratch the pan or stock pot!

  7. Once all the browned bottom is well incorporated keep stirring while the mixture thickens over a simmer. Just as it starts to thicken and bubble remove from the heat and stir in the diced apple.

  8. Taste it and see if you want to add another 1/2 tsp salt. Some people might think it's salty already. It will also depend on what kind of bouillon you used and if you swapped worcestershire for soy sauce which is generally more salty.

  9. Transfer to an 8-inch x 11-inch casserole dish and top with the frozen tots and sprinkle with more fresh sage as garnish.

  10. Bake for 40 to 50 minutes or until the tots are golden brown and crispy.

(The first photo is by Hot For Food).

Vegan & Gluten Free Pumpkin Pie (Minimalist Baker)

This pie is grandma approved!!! I made this for Thanksgiving this year, and my husband’s grandma had her Irish cousin in town who had never had pumpkin pie before… I was so nervous for this to be her first pumpkin pie experience, but it was SO GOOD! Grandma even asked if she could take the last slice home :)

I’ve never made any kind of pumpkin pie before so I had no idea what to expect especially considering that this one is vegan AND gluten free! I can’t even begin to tell you how easy this recipe is. The dough is insanely easy to make (only three ingredients), and then you just blend up the rest of the ingredients and pour it in the pie crust!
The only thing to keep in mind, is that the pie has to cool completely before you put it in the fridge, and then it’s best if you put in the fridge overnight. This is really great actually, because you can make the pie the day before, and then focus on your holiday mains the day of! Just make sure that you give yourself enough time for the pie to cool completely before you have to go to bed.

The recipe is by Minimalist Baker and can be found here: https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/

Easiest Chocolate Chip Cookies (Betty Crocker)

Truly the easiest chocolate chip cookies. And the best part is how MANY little guys that this recipe makes! (easily over 40 cookies).

It’s really just the perfect recipe for a straightforward (not so healthy), great chocolate chip cookie.

The recipe is by Betty Crocker and can be found below, or at their website here.

My notes are italicized.

Ingredients

2/3 cup refined coconut oil, melted

2/3 cup vegan granulated sugar

2/3 cup packed vegan brown sugar

1/2 cup unsweetened vanilla almond milk

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups vegan semisweet chocolate chips (I bet regular chocolate chips would work too!)

INSTRUCTIONS

1. Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.

2. Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. 

3. Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container

Rosemary & Blueberry Scones (Minimalist Baker)

These scones are absolutely delicious!!! I’d never made scones before, and they seemed a little scary… but I couldn’t have been more wrong. These scones are incredibly easy to make and taste unbelievable. I’ve never tried it, but I bet that you could replace the rosemary & blueberries for any flavours you could think of! The consistency of these guys are perfect. My friends ask me to make them every time we go to the cottage :)

The recipe is by Minimalist Baker and can be found below, or on their website here.

My notes are italicized.

Ingredients

US Customary - Metric

  • 1 batch flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)

  • 3/4 cup unsweetened plain almond milk

  • 3/4 cup spelt flour (or sub more all-purpose) (you can buy this at Bulk Barn)

  • 1 1/4 cups unbleached all-purpose flour

  • 1 Tbsp baking powder

  • 1/4 cup organic cane sugar plus more for topping

  • 1/2 tsp sea salt

  • 1 Tbsp fresh rosemary (stems removed // roughly chopped) (my stepdad doesn’t like savoury flavours in his scones, so I’ve left this out before, and they still taste great as blueberry scones!)

  • 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen)

  • 1/3 cup frozen wild blueberries (organic when possible) (I use any kind of blueberries, but the smaller the better)

Instructions

  1. Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).

  2. Prepare flax egg in a small mixing bowl, then add almond milk.

  3. In a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.

  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.

  5. Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.

  6. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones // amount as original recipe is written // adjust if altering batch size). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.

  7. Bake for 22-27 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.

  8. Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage. These are delicious plain, but they would also be delicious heated with a bit of vegan butter.