Gluten-Free Oat Cookies

1 3/4 cups oat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cane sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1 egg replacer
2 tbsp dried coconut
2 tbsp almond milk
1 tsp vanilla

Add the flour, soda, and salt to a large mixing bowl and stir to combine. Add the sugars, oil, egg replacer, coconut, non-dairy milk, and vanilla to a large mixing bowl and stir to combine. Add the dry ingredients into the wet and stir to combine.

For chocolate chip cookies, stir in:

3/4 cup chocolate chips

For oatmeal raisin cookies, stir in:

1/2 cup raisins
1/4 cup sliced almonds

Drop the dough in 1 tbsp measurements onto a lightly oiled baking sheet and bake at 350F for 12-13 minutes for small cookies, or drop the dough in 2 tbsp measurements and flatten slightly and bake for 14-16 minutes for larger cookies.

Gluten-Free Pumpkin Pie

1 can (15 oz) pumpkin puree
3/4 cup cane cane sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup silken tofu
1 1/4 cup thick cashew milk*

Combine pumpkin, sugar, spices, salt, starch, tofu, and cashew milk in a blender. Pour the mixture into a pie crust and bake at 425 for 15 minutes, then reduce temperature to 350 and bake for another 45-50 minutes.

*To make, soak cashews in water for two hours, drain, and blend 1 part cashews with 1 part hot water.

Gluten-Free Buckwheat Pancakes

1 cup buckwheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 cup non-dairy milk
1 tbsp dairy-free margarine
1 tbsp fruit jam
1 egg worth of egg replacer

In a medium mixing bowl, sift or whisk together the flour, baking powder and soda, cinnamon, and salt. In a small bowl, combine the margarine and jam and microwave until the marg has just melted. Add the milk, marg and jelly mixture, and egg replacer to the dry ingredients and mix until combined. Let the batter sit for a few minutes before cooking.

Fry the pancakes in a small amount of margarine or oil on medium heat (I usually cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup or extra, softened jam.

Tempeh Sausage with Gravy

8 oz. tempeh, crumbled
1 1/4 cup warm water
1 tbsp low-sodium tamari
1 tsp balsamic vinegar
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp fennel seed
1/2 tsp garlic powder

Combine the ingredients above in a medium saucepan over medium heat and cook uncovered. Cook for 15 minutes. While the tempeh cooks, assemble the following ingredients:

3/4 cup hot water
1/4 cup cashews
1 tablespoons low-sodium tamari
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1 tsp cornstarch

Combine all of the ingredients except the cornstarch in a blender and blend for 2-3 minutes. After the tempeh has finished cooking, add the cornstarch and blend for another 30 seconds. Pour the cashew mixture over the tempeh and cook for another 10 minutes, stirring occasionally and adding extra water if the gravy is too thick. Serve with cubed, fried potatoes (optional) and biscuits.

Gluten-free Chocolate Pie

1 bag (2 cups) semi-sweet chocolate chips
1 block silken tofu
1 1/2 tsp rum
1/2 tsp almond extract
pinch of salt
1/2 cup gluten-free cookies
1 tbsp raw almonds
1/2 tbsp cocoa powder

Gluten-Free Sugar Cookies

1 cup gluten-free oat flour
1 cup sweet rice flour
1/2 cup white rice flour
1/2 cup almond flour
2 tsp baking powder
1/2 tbsp xanthan gum
1/2 tsp salt
1 cup margarine (at room temp)
1 cup cane sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 eggs worth of egg replacer

Note: this recipe requires the dough to be refrigerated prior to baking.

In a medium bowl, whisk or sift together the flours, corn starch, baking powder, xanthan gum, and salt. In a large bowl, cream together the margarine and sugar until fluffy and lighter in color. Beat in the extracts and slowly incorporate the egg replacer. Add the dry mix to the wet in batches, beating (and mixing with a fork as you incorporate more of the dry mix) until thoroughly combined.

Line a large plate with waxed paper and shape the dough into a disk, then cover with plastic wrap and refrigerate for at least 2-3 hours (ideally overnight). Roll out the dough to desired thickness and use cookie cutters to cut out cookies. Bake on a parchment-lined baking sheet at 375 for 10-12 minutes; the longer you bake, the crisper the cookie.

Vanilla Glaze:

2 1/2 cups powdered sugar
2 tbsp & 2 tsp margarine (at room temp)
3/4 tsp vanilla extract
1/4 cup non-dairy milk
food coloring (optional)

Cream together the margarine and 1/2 cup of the powdered sugar, gradually adding the vanilla and the remainder of the milk and powdered sugar. Spoon onto cookies and spread out, then let dry at room temperature or in the refrigerator.

Gluten-Free Vegan Italian Sausage

8 oz. tempeh, crumbled
1 1/2 cup warm water
1 tbsp low-sodium tamari
1 cup cannelini beans
3 tbsp canned dice tomatoes (no liquid)
1 tbsp olive oil
2 tsp minced garlic
1 tsp fennel seed, crushed
1 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1/4 cup almond meal
salt to taste
black pepper to taste
red chili flakes to taste

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomatoes for 15 minutes, or water is absorbed. Transfer the tempeh and the beans to a medium mixing bowl. Heat the oil over medium heat and cook the garlic for one minute, then add the fennel and herbs and heat for 30 seconds. Transfer the mixture to the mixing bowl, and use a potato masher to combine. Add in the almond flour, salt, and pepper and mix with a fork or by hand.

Gluten-Free Chocolate Rum Cupcakes

3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp corn starch*
1/3 cup cocoa
3/8 tsp baking soda
1/2 tsp salt
3/4 tsp xanthan gum
1 cup cane sugar
1/4 cup + 2 tbsp vegetable oil
3/4 cup non-dairy milk
1/4 cup light rum
1/2 tsp almond extract

In a medium bowl, whisk or sift together the flours, corn starch, cocoa, baking soda, salt, and xanthan gum.

In a large bowl, whisk or beat together the sugar, oil, non-dairy milk, rum, and almond extract. Add the dry mix to the wet in batches, whisking or beating until thoroughly combined. Pour into a muffin tin with a dozen cupcake liners. Bake at 350 for 20-22 minutes.

*Wheat-based cake flours have starch added for lightness, so some is added here for the same effect.

Gluten-Free Zucchini Bread

1 large zucchini
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
1/2 tbsp dry ener-g egg replacer*
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

Shred the zucchini and set aside (you should end up with around 1 cup worth).

In a medium bowl, whisk or sift together the flours, egg replacer, baking powder, baking soda, xanthan gum, spices, and salt.

In a large bowl, whisk or beat together both of the sugars, oil, applesauce, and vanilla. Add the dry mix to the wet in batches, whisking or beating until thoroughly combined. Fold in the zucchini and the pecans and raisins, if using. Pour into a greased loaf pan and bake at 350 for 60-65 minutes, until a toothpick inserted into the center comes out clean.

If skipping the pecans and raisins, drizzle lemon glaze over the bread after it has cooled:

1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon

Add the lemon juice and zest to a bowl, then gradually whisk in the powdered sugar, making sure to break up any lumps. Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.

*If unavailable, you can sub in corn/potato/tapioca/arrowroot starch.

Gluten-Free Chocolate Graham Crackers

1/2 cup sorghum flour
1/2 cup g-f oat flour
1/4 cup sticky rice flour
1/2 tsp salt
1/2 cup cocoa powder
1 tsp baking powder
1/2 cup non-dairy margarine
2 tbsp soy creamer
2 tbsp agave syrup

Preheat your oven to 325°F. Cut out two sheets of parchment as large as your cookie sheet, and line the sheet with one of these.

In a large bowl, combine the coconut oil and vegetable oil and let come to room temperature. In a medium bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Add the dry ingredients to the oil and use your hands to incorporate the oils completely into the flour until the mixture is crumbly. Add the creamer and agave syrup and mix with a fork until the dough comes together. Place the dough onto the cookie sheet and lay the remaining sheet of parchment paper on top. Use a rolling pin to roll the dough out across the sheet, until the dough is just a bit thicker than 1/16" thick. Trim the edges and prick the dough evenly with a fork.

Bake on the bottom rack of your oven for 15 minutes, turning the pan once halfway through baking. Immediately cut the crackers into rectangles after removing from the oven and let cool.

Herbed Polenta

1 cup coarse cornmeal
4 cups water or vegetable broth
2 tbsp olive oil
3 tsp minced garlic
1/2 tbsp salt
1/2 tbsp paprika
1/2 tbsp dried thyme
3/4 tsp dried oregano

Heat the oil in a saucepan over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pan and raise the heat to high. Once the water begins to boil, slowly pour in the cornmeal, then add the paprika, herbs, and salt. Lower the heat to medium-high and cook for 15-20 minutes, whisking the the mixture constantly (switch to stirring with a wooden spoon once the mixture begins to thicken). Pour into a dish and refrigerate until firm.

Peanut Sesame Fudge (Peanut Til-Gul)

1 cup + 2 tbsp sesame seeds
1 cup brown sugar
4½ tbsp water
½ cup + 1 tbsp peanut butter
½ tsp ground cardamom
½ tsp ground ginger
3-4 tbsp dried coconut

In a coffee grinder, pulse the sesame seeds until fine (be careful not to grind them into tahini) and set aside in a small bowl.

In a medium saucepan over low heat, melt together the sugar, water, and peanut butter, stirring frequently to prevent the mix from burning. Once the mixture has melted, add in the ground sesame, cardamom, and ginger and stir until combined.

Spread the mixture evenly into a greased glass loaf pan and sprinkle the coconut over the top, pressing down lightly to incorporate it into the top layer of the mix. Cover and let cool. To serve, cut into 24 squares.

Almond Hemp Pancakes

1/2 cup gluten-free oat flour
1/4 cup sorghum flour
1/4 cup almond flour
1 tbsp sweet rice flour
1/2 tbsp baking powder
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp salt
2 tbsp brown sugar
1 1/2 tbsp hemp seed, ground
1/2 tbsp ener-g egg replacer, dry
1 tbsp vegetable oil
1 cup warm water

In a small bowl, add the four flours and sift or whisk together. Add the baking powder, cinnamon, cardamom, and salt and set aside.

In a medium bowl, add the sugar, ground hemp seed, and egg replacer, then add 1/4 cup warm water and mix until well combined. Add the oil and the rest of the water, then add the dry ingredients to the wet. Let the batter rest for a few minutes at room temperature before cooking.

Gluten-Free Mini Berry Coffeecake

1/2 cup gluten-free oat flour
1/4 cup sorghum flour
1/4 cup white rice flour
2 tsp ener-g egg replacer (dry)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
1/2 tsp ground cardamom
1/2 tbsp non-dairy yogurt
2 tbsp vegetable oil
1/4 cup and 1 tbsp cane sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
3/4 tbsp black-/blue-/rasp-berries
4 tsp brown sugar

Preheat your oven to 350°F and lightly oil four 4-inch mini cake pans (or similarly sized pans, adjusting baking time accordingly) and set aside.

Whisk or sift together the flours, dry egg replacer, baking powder, baking soda, salt and cardamom in a medium bowl. In a separate bowl, combine the yogurt, oil, sugar, almond extract, and (if using plain yogurt) vanilla extract. Mix the wet ingredients into the dry and gently fold in the berries. Divide the batter evenly among the cake pans and sprinkle each with brown sugar before baking. Bake for 22-25 minutes.

Cranberry Sauce

1/2 cup cane sugar
1/2 cup water
12 oz cranberries
3 tbsp light rum
1/4 tsp ground cinnamon
3/8 tsp ground ginger
zest of half a medium orange
juice of half a medium orange


Combine water and sugar in a saucepan over medium heat. Simmer until sugar is dissolved, then add the rest of the ingredients. Simmer until cranberries begin to burst, around 15 minutes, using a fork to crush any whole berries against the side of the pan until desired consistency is reached. Let set in bowl or mold in the refrigerator.

Colcannon

2 cups cubed potatoes
1 tbsp earth balance
1 tbsp olive oil
1 tbsp minced garlic
3 cups frozen kale, thawed
1/2 tsp dried thyme
non-dairy milk
salt to taste

Cook the potatoes in heavily salted boiling water until tender, around 25 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale and cook for 5-10 minutes. When the potatoes are done, drain and add to the kale and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add salt to taste.

Butternut Squash Soup

1 tbsp olive oil
1 medium butternut squash
2 medium carrots
1 medium potato
4 cups vegetable stock
1 tbsp brandy
1 tsp dried thyme
1/4 tsp dried sage
salt and cayenne pepper to taste

Dice the butternut squash, carrots, and potatoes and set aside. Heat the oil in a large pot and add the squash, cooking for 5 minutes. Add the garlic and cook for another minute, then add the remaining vegetables, the stock, brandy, and herbs. Bring to a boil and reduce heat to low, cover pot, and simmer for 35-40 minutes. Use an immersion blender, or transfer the soup to a blender in batches, and blend until soup reaches desired consistency. Return to pot and season with salt and cayenne pepper.

Gluten-Free Oat Bread

1½ cup gluten-free oats
½ cup whole millet
½ cup sorghum flour
½ cup sticky rice flour
1 tsp baking powder
1 tbsp xanthan gum
1½ tsp salt
2 cups warm water
2¼ tsp active dry yeast
1 tbsp + 1 tsp cane sugar
2 ener-g eggs
2 tbsp vegetable oil
1 tbsp agave
1 tbsp poppy seeds (optional)

Add the oats and millet to a blender and grind them into flour, then transfer to a medium mixing bowl along with the sorghum flour, sticky rice flour, baking powder, xanthan gum, and salt. Set aside.

In a large mixing bowl mix together 1/2 cup of the warm water, 1 tsp of the sugar, and all of the yeast. Let the yeast proof for 5-10 minutes, until relatively foamy. Add the ener-g eggs, oil, agave, the remaining sugar, and the remaining warm water to the yeast, then using a fork to mix the flour into the wet ingredients to form a very moist dough, almost like a very thick pancake batter. Mix for 2-3 minutes, then move to a greased 5-quart dutch oven or similarly sized baking dish.

Cover the baking dish with a tea towel and place on the top rack of the oven, and place a small pan filled with 2 cups of boiling water on a lower rack. Let the dough rise for 35-45 minutes, until the dough has roughly doubled in size.

Remove the dough from the oven and preheat it to 400°F. Gently cut a few slashes in the top of the dough and sprinkle poppy seeds onto the top of the loaf if using them, pressing them down lightly into the dough to get them to stick. Bake the bread uncovered on the middle rack of the oven for an hour. Allow the bread to sit for at least thirty minutes before slicing.

Vegan Nepali Rice Pudding

1 cup cooked white long grain rice
1 cup non-dairy milk
1 cup coconut milk
¼ cup cane sugar
¼ teaspoon ground cardamom
½ tsp cardamom seeds (optional)
1/3 cup sliced almonds
salt to taste

In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. If it needs it, add salt to taste.

Once the mixture thickens again, remove from the heat and stir in the almonds. Serve at room temperature or chilled.

Quick Spinach Tempeh

I lift weights regularly, and this is one of my go-to post-workout meals - it's quick, really tasty, and you can throw everything in the pan and walk away until it's done.

½ block tempeh
½ cup frozen spinach
1 tbsp tahini
½ tbsp tamari (or to taste)
1 tsp hoisin sauce
¼ tsp garlic powder*
¾ cup vegetable broth
½ cup cooked quinoa
salt to taste

Heat a small non-stick pan over medium heat and crumble the tempeh into the pan. Add all of the remaining ingredients but the quinoa and cook, loosely covered, for 10-12 minutes or until most of the liquid is gone. Add the quinoa, cover the pan again, and cook for another 5 minutes. Add salt to taste.

*If you've got a little more time on your hands, sub the dried garlic for 1 tsp of fresh minced garlic and cook it along with the tempeh in a bit of olive oil, stirring occasionally. Add the remaining ingredients and cook according to the rest of the directions.

Serves 1.