gluten free recipe Archives - Page 2 of 7

Vegan Cream Cheese with Dill Crackers

May 16, 2018 by Jillian Leave a Comment

When I made this recipe, I took the leftover green onions that I didn’t use and put them in my compost pile. Well, a few months later, a completely new green onion plant grew from it! It reminded me how delicious this recipe was and that I needed to post it. I looked up a few different vegan cream cheese recipes online and incorporated ideas from all of them to create this recipe. The result? A smooth, creamy cheese that is perfect for a party, get together, appetizer, or just a snack. The dill crackers go with this dish perfectly, and they are so easy to make! Let’s get crackerin’! See what I did there?

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Red Lentil & Kale Stew

January 3, 2018 by Jillian Leave a Comment

Y’all, it’s actually cold in South Texas! ❄️☃️

It’s been cold and rainy off and on these past couple of weeks, and we even got snow one morning! I’ve been drinking lots of homemade hot chocolate and snuggling with my foster dog, Opal. Then I remembered this warm, hearty soup I made not too long ago and thought it would be the perfect recipe to post.

This delish soup is my version of Kimberly Snyder’s Red Lentil and Carrot Stew. When it comes to soups and stews, I like to keep it simple, and I’m not a big fan of cooked carrots, so I changed things up just slightly. Make this savory soup for your friends and family, or store in the fridge and have ready made meals! Full of nutrients, fiber, and protein, this Red Lentil & Kale Stew is the perfect cold weather meal!

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Activated Charcoal Nice Cream

November 16, 2017 by Jillian 3 Comments

I’ve only made this recipe twice, but I’m already obsessed with it! If you follow my blog, then you already know that I’m addicted to nice cream (aka ice cream made with bananas). I’ve experimented with several different varieties, and maybe it’s just the idea of eating charcoal colored ice cream, but I love it!

What is Activated Charcoal? It’s a fine black powder that is made by burning organic materials such as wood, coconut shells, peat, olive pits, etc. This process “activates” the substances once they reach a certain temperature and changes their internal structure. The health benefit of activated charcoal is that it latches onto toxins and chemicals in the gut and keeps them from being absorbed. That’s why hospitals have been known to use it in treating poison victims.

Activated Charcoal can be found in numerous beauty products, supplements, and even as a homemade tooth whitener and face mask. But have you tried it as a natural food dye? When added to banana nice cream, it becomes a gorgeous slate color and doesn’t add any weird flavors. Just creamy, delicious, healthy ice cream!

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Mini Rosemary Cheesecakes

November 7, 2017 by Jillian Leave a Comment

Us vegans are all about the raw cheesecake right now! I see gorgeous photos from bloggers, instagrammers, and foodies of creative and mouthwatering vegan desserts that are mostly or completely raw. A lot of these desserts are cashew based because when you blend cashews with water or milk they become super rich and creamy. And obviously, it’s a lot healthier to use cashews than butter, eggs, and dairy.

When I went to the grocery store recently, they had raw cashews on sale so I decided I would try my hand at the raw cheesecake thing. I had only attempted it once before. I made blueberry cheesecake squares topped with a hard chocolate shell. It tasted delicious, but did not come out very photogenic. I decided to stick with something simple this time around. I had fresh rosemary lying around and felt like it would go well with cheesecake. It lets the decadent cheesecake flavor take center stage, with bursts of rosemary coming through every bite or so.

For the most part, I follow the general recipe that people use for raw vegan cheesecake. The main difference is that my mini cheesecakes are crustless. I didn’t have the ingredients on hand, which usually include dates and nuts. But they’re just as delicious without it! And these mini versions are the perfect serving size because these cheesecakes are rich rich rich!

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Sunflower Cheese & Dill Crackers

August 21, 2017 by Jillian Leave a Comment

All my life I always had a sweet tooth. I loved chocolate, cookies, cakes, ice cream, soda, candy – anything and everything sweet. When I went vegan, I noticed that after a couple of months, my sweet tooth began to disappear. Many of the sweets that I used to love just didn’t appeal to me anymore. Instead of ice cream now it’s banana nice cream. Instead of milk chocolate it’s dark chocolate. That kind of thing.

As my sweet tooth faded, it was replaced by a savory tooth! I love savory foods, especially if they incorporate an umami taste. This recipe for Sunflower Cheese & Dill Crackers checks off so many boxes. You get the savory, umami, cheesy, nutty Sunflower Cheese complemented with the lighter tasting cracker that is gluten free and contains yummy hints of dill. They pair together so well!

So preheat your oven and soak some sunflower seeds and let’s get started!

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