Welcome to my collection of humble food creations. All recipes are Vegan and Gluten free. These recipes are self developed in my kitchen with a whole bunch of love, a drop of music, and dash of dancing.  

 

 

 

 
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Peanut Butter Bites

 

3 cups of gluten free old-fashioned oats

2 cups  cup coconut flakes.

1 1/2  cup of peanut butter 

1 1/2 cup ground flax seeds.

1 tablespoon of cinnamon

 1 cup vegan chocolate chips

1 cup of agave nectar.

3 tablespoon chia seeds

1 tablespoon  vanilla extract.

 

 

Mix it all up in a bowl and a then roll a spoonful of batter into a ball and place it on a cookie sheet. Let them set in the fridge for at least thirty minutes and then enjoy a bite to go ! 

 

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Naked Burritos

 

 

(Makes 4 servings with leftovers)

Ingredients: 

Two cups of walnuts chopped up small

Rice  

Avocados 

A bag go your favorite lettuce mine is spinach,  arugula, or kale

I package of Soyrizo 

3 bell peppers of various colors

1/2 chopped of an onion

16oz (1 can ) of red beans 

16oz (1 can )of black beans 

11oz (1can) of Mexicorn 

Tablespoon of oil in the pan

Tablespoon of lemon juice in the pan

Tablespoon of Siracha  in the pan

1/2 tablespoon of dried cilantro

Half a teaspoon of paprika 

1 Tablespoon of minced garlic

1/2 of a red onion chopped

1 teaspoon of chili powder

1 teaspoon of oregano

1 teaspoon of cumin

A dash of salt

1/2 a teaspoon of pepper

 

Directions:

Place the oil, lemon, Sriracha, Cilantro, Paprika, Garlic, Chili Pepper, Cumin, Oregano  Salt, and Pepper in the pan on medium heat. Once those ingredients start sizzling add the onion, bell peppers, walnuts, beans, soyrizo, and corn. Cook the ingredients on low until the veggies are to your liking. While your veggies are cooking throw two cups of rice into the rice cooker. 

When everything is cooked, it is your turn to dress up your burrito any way you like and get creative. I add avocado, home made pico de Gallo, and fresh cilantro. 

 

 

 

Garlic Hummus

4 cloves of garlic 

4 tablespoons of olive oil 

1/2 cup of chopped cilantro

 1 tablespoon of lemon juice

2 cans of garbanzo beans half drained

1/2 cup of tahini

1/2  tablespoon of Mediterranean spice sea salt McCormick gourmet

1/2 a tablespoon of paprika

1/2 a tablespoon of basil 

1/2 a tablespoon of oregano

 

Directions:

Put the oil, lemon, cilantro, and the cloves of garlic in and blend till the garlic is minced very small. Add the garbanzo beans, tahini, and the seasoning into the food processor.  Put the hummus in an air tight container and place it in the fridge to set. Consume with in 7 days.

 

 

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Jalepéno Popcorn

1 1/2 cups of yellow popcorn kernels

1/2 teaspoon of Lowry's  seasoned salt

1/4  teaspoon of garlic powder

1/8 teaspoon of paprika

1 cup of jalapeños from a jar

Vegetable oil

 

Directions:

Place some oil and the jalapeños in a big pot and fry them till they start to turn a little brown. Once the jalapeños are browning add the rest of the ingredients and mix it all around. The oil should be enough to cover half of the kernels. As the popcorn pops move the pot around to keep the kernels moving so it doesn't burn. This makes a lot of popcorn so it's perfect for a movie night with friends or family!

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Vegan Gluten Free Pancakes

1 cup of gluten free flour ( I personally use King Arthur Flour )

2 1/2 teaspoons of baking powder

1 teaspoon of cinnamon

1 Teaspoon of nutmeg

1 cup of your favorite non-dairy milk

1/4 teaspoon of salt

1 tablespoon of ground flaxseed 

1/4 cup of unsweetened applesauce 

2 tablespoons of agave

2 teaspoons of vanilla

 

Directions:

Mix all ingredients together in a bowl till the lumps have been mixed in.

Placing your pan on medium heat grease your pan.

Take a Half cup and scoop the batter onto the pan.

Wait till there are bubbles around the edges and a little in the center and then the pancake should be ready to flip over. 

After about 2 - 3 minutes on the other side the pancake should be ready to serve.

I topped my pancake with a little Vegan butter from earth balance and drizzled it with maple syrup. Finishing it off sprinkling chia seeds and coconut flakes on top. You can dress up your pancakes with berries or chocolate chips or however you want!

Walnut Maple Banana Muffins

Walnut Maple Banana Muffins

 

! Flax egg

1/2 cup applesauce

1 1/2 tsp of cinnamon

1/4 cup maple syrup

1 1/2 cup of mashed banana (about 3 Medium bananas)

1 1/2 tsp of baking powder

1 tsp of baking soda

1/2 earth balanced vegan butter

2 tsp of vanilla 

2 tsp of maple extract

2/3 cup coconut sugar or brown sugar

1/2 cup of chopped walnuts (I Blend mine so they are super small)

2 1/4 cup of King Arthurs gluten free flour

 

Directions:

1. Preheat your oven to 325 degrees and line the muffin container with liners.

2. Add the ingredients from above into a mixing bowl and mix until smooth.

3. With an ice cream scoop scoop the batter in the muffin liner filling it to the top.

4. With a spoon smooth the top of the muffin I learned this because unlike normal muffins as the batter bakes it will not soften and round, It maintains its shape.

5. Bake for about 20 minutes checking the inside of the batter with a toothpick. If there is batter on the toothpick keep baking till the toothpick come out clean.

6. Let the muffins cool a little and enjoy with some oat milk.

 

 

 

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Chocolate Chip Pumpkin Muffins

Ingredients:

1 1/2 flax egg

2 tbs molasses

1/4 +1/8 cup of apple sauce

1 15 oz can of pumpkin puréee

1/2 cup of vegan butter

1 3/4 cup of gluten free flour (I use King arthur gluten free miltipurpose flour)

1 cup of coconut sugar

2 tsp of pumpkin spice

2 1/2 tsp of baking powder

1cup of mini vegan chocolate chips

1/2 tsp xanthan gum

 

Directions:

1. Preheat the oven to 375 degrees and prep your muffin pan with liners

2. Mix ingredients together in a bowl until batter is lump free and evenly mixed

3. Scoop batter using a icecream scoop into the muffin paper. These muffins will not rise much so the fuller your muffin paper is the better.

4. Bake muffins for 20 mins or until the middle springs back when lightly touched

5. Let the muffins cool and store them in an air tight container in the fridge or if eaten quickly they can stay on the counter.

 

Best eaten warm witha friend and a glass of almond milk