easy, delicious, vegan veggie burgers. hearty and just so good —AnnieCate
Ingredients
2
cans of chickpeas, rinsed and drained
4
smallish carrots (about 6 oz worth)
1
10 package frozen spinach, thawed and squeezed of moisture
1/2 cup
finely diced purple onion
1
jalapeno
2 teaspoons
coarse kosher salt
1 1/2 cups
frozen Maine blueberries (do not thaw)
3/4 cup
hemp seeds
Directions
Preheat oven to 400. Set aside 1 cup of the chickpeas.
Roast the rest of the chickpeas for about 5-8 minutes. This will dry them out a bit and give the burger more of a hearty bite.
Raise the heat to 450.
In a food processor or blender combine the carrots, spinach, chickpeas (both roasted and unroasted), jalapeno, and salt. Blend to a coarse paste.
Stir in the onion, blueberries, and hemp seeds.
Form into patties. The patties I made were 3 1/4 inch in diameter and about 1 inch thick. This yielded 8 patties. I’ve been able to stretch the recipe to 10 patties by making them a bit thinner….but honestly, the nice thick meaty ones are better.
Place on a parchment lined cookie sheet (I actually like to form the patties directly on the sheet, so I don’t have to move them)
Bake for 22 minutes.
Serve with ketchup (optional), love (not optional) and avocados/
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The perfect treat to have hand when you need a chocolate fix. You can’t even tell that these brownies are gluten free, dairy free and low carb. And if you substitute flax gell for the eggs and vegan chocolate chips they are totally vegan. This is the perfect snack to make for someone with diet restrictions or food allergies. I make these all the time with my kids, I measure and they dump the ingredients into the food processor. —Faith Harrison
Ingredients
1 cup
Almond flour
8 ounces
Semisweet chocolate chips
1/2 cup
Melted coconut oil
1/3 cup
Unsweetened cocoa powder
7
Large, pitted dates, about 1/2 cup
4
Large eggs or 12 Tbsp flax gell
2 teaspoons
Vanilla extract
1/4 teaspoon
Sea salt
Directions
In a food processor: pulse almond flour and dates until it resembles corn meal, add the cocoa powder and chocolate chips and pulse for one minute.
Add all of the remaining ingredients and blend until well combined, about 1-2 minutes
Pour into parchment lined or greased 8×8 metal pan and bake for 30 minutes at 300F
This version of buko pie, a classic Filipino dessert, paints the flaky bottom crust with a coat of cherry jam, while a crunchy cinnamon-kissed crumble sits on top.
Chocolate and wine in one ooey, gooey, can’t-put-your-spoon-down gluten free, allergy friendly, vegan dessert. Need I say more?
This recipe was adapted from Laurie Sadowski to be Top 8 Allergen free, vegan, and serve more people. —Kait Turshen
Ingredients
1 cup
organic sugar, divided
1/2 cup
allergy friendly non-dairy milk
1/4 cup
light olive oil
1 teaspoon
vanilla extract
1 cup
gluten free all-purpose flour
1/2 cup
natural cocoa, divided
2 teaspoons
baking soda
1/2 teaspoon
fine sea salt
1/3 cup
chocolate chips
3/4 cup
red wine of choice, room temperature
Directions
Preheat oven to 350 degrees and generously grease an 8″ pie dish.
In a small mixing bowl, combine ? cup sugar, milk, oil, and vanilla. Whisk well and set aside.
In a large mixing bowl, combine flour, 6 tablespoons cocoa, baking soda, and salt; whisk well. Pour wet ingredients into dry ingredients and mix until well combined; fold in chocolate chips. Batter should be smooth and thick.
Evenly spoon batter into greased baking dish. Place dish on a baking sheet in case of spillover.
In a small bowl, combine remaining ? cup sugar and 2 tablespoons cocoa; whisk well. Evenly sprinkle this mixture on top of the batter in dish. Pour red wine over the prepared dish. Do not mix!
Bake for 35-40 minutes. Pudding should be bubbling and slightly firm to the touch. Allow to cool for 15-20 minutes before diving in. Pair with a glass of red wine, a cold glass of allergy friendly milk, or a strong cup of coffee.
Here’s a lovely and easy-to-make recipe for delicious gluten-free brownies. Made with yogurt, they are super soft and delicate. No butter, oil or eggs.
By the way, I used regular dairy yogurt, but you can use any non-dairy vegan yogurt you like. —myhealthydessert
Ingredients
1
banana
1 cup
yogurt
1 cup
oat flour
1 tablespoon
baking powder
Directions
Preheat your oven to 180°C (350°F).
Mash the banana in a large bowl using a potato masher or just a fork.
Add the yogurt and the cocoa powder and mix well.
Mix the baking powder with the oat flour and start adding it little by little while mixing well.
Pour the mixture into a baking tray covered with baking paper. Decorate with some pecans or a few slices of banana. Bake for 30-40 minutes. Check the cake with a toothpick after 30 minutes; if it comes out clean, it’s ready. Let it cool down before serving. It’s great with a scoop of ice cream on top!
Easy, delicious vegan collards for your eating pleasure. —Elizabeth Becker
Ingredients
2
medium bundles collards, chopped and stems removed
1
large spanish onion, medium dice
1 cup
vegetable stock
3
garlic cloves, minced
2 tablespoons
olive oil
2 tablespoons
champagne vinegar
salt
Directions
In a large heavy bottom pot, preheat olive oil over medium heat for 5 minutes. Add onions and a pinch of salt. Cook for 15 minutes stirring occasionally.
Add minced garlic and continue cooking for about 5 minutes. Add collards and vegetable stock. Cover and drop heat to lowest setting.
Cook, stirring occasionally for 2 and 1/2 hours.
Remove lid, add vinegar and cook for 5 more minutes. Check seasoning and serve.
My weekly CSA box seems to have chard or kale every week at this time of year, and my Meyer lemon tree is loaded with fruit. Meanwhile, more and more people have food issues, as expressed perfectly by Roz Chast’s brilliant Thanksgiving week cartoon which featured a table-full of people, each with a designation (vegan, on a cleanse, macrobiotic, kosher, picky gourmet, allergic to wheat, etc.) While not totally local (the olives and the shallots come from out of town) this recipe seems to be acceptable, even to my friend who cannot eat anything “from the nightshade family.” It makes a good side dish with a roast, or a wheat-free vegan option when served over polenta. —abbyarnold
Ingredients
2
bunches of red chard
2 tablespoons
olive oil
2
shallots, chopped fine
1
Meyer lemon, zested and juiced
20
kalamata olives, pitted and roughly chopped
salt and pepper
Directions
Cut the leaves off the stems all the way up the “spine” of each chard leaf; you’ll have two long leaves and one very long stem from each piece of chard. Chop the stems into ½ inch chunks and sauté them in the olive oil in a dutch oven, deepish sauté pan, or wok.
After about 10 minutes, when they are getting soft, stir in the chopped shallots. Slice the chard leaves across in one-inch strips, and add them to the sauté. Sprinkle a tiny bit of salt along with pepper, and add ¼ cup of lemon juice. Stir the whole thing. Turn down the heat to lowish, cover, and cook for about 15 more minutes, stirring occasionally to make sure it is all getting cooked thoroughly.
When the chard is no longer tough, and more in the realm of melty, stir in the olives and the lemon zest, and remove from the heat. Serve ASAP!
Warm, charred cauliflower pairs beautifully with the vinegar and spice contained in Dijon mustard. To go a step further, I added garbanzo beans, making the dish a complete vegan meal with the addition of protein. Roasted garbanzo beans are really delicious! Roasting the beans makes them crisp and almost nut-like. For a comforting meal with loads of flavor, this dish fills the bill. —Madeline
Ingredients
1
head cauliflower–cut into florets
1
16 oz. can organic garbanzo beans–rinsed
2 tablespoons
olive oil
2-3 tablespoons
Dijon mustard (I prefer Amy’s brand)
Directions
Preheat the oven to 400 degrees.
In a large bowl, toss together the cauliflower, garbanzo beans, olive oil, and a few pinches of salt and pepper. Pour the mixture onto two parchment-lined baking sheets forming a single layer. Bake for 45 minutes or until the cauliflower is slightly charred and crispy.
Pour hot cauliflower and garbanzo bean mixture back into a large bowl. Add the mustard and salt and pepper to taste. Serve immediately! You won’t be able to resist any way.
Raw. Vegan. Delicious. The typical mantra you have or will likely hear me repeat in regards to delicate foods with high levels of micronutrients, or in other words, health food. Sometimes the best dish not only embodies these vast qualities, but in addition is quick to create. When contentment is achieved within seconds of preparation, common thought stands that there will be less enjoyment, the whole concept of ‘hard work pays off’. However, not only are these made with goji berries, they are covered in chocolate. —Candace
Ingredients
1/2 cup
Goji Berries
2 tablespoons
Yacon Syrup
1/4 cup
Cacao Powder
Directions
Smash goji berries with a fork in a medium sized bowl until they form large sticky, soft clumps.
Douce clumps in thick Yacon syrup until covered on the outside. Try not to mix the syrup into the berries, rather just coat the outside of the clumps.
Now, in a separate medium sized bowl, lightly roll sticky clumps in cacao powder. Set on plate to enjoy.