Classic cupcakes that are gluten free, allergy friendly, AND vegan? Where do I sign?!
This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, corn free, legume free, and vegan. —Kait Turshen
Ingredients
3/4 cup
warm water
1/4 cup
ground flaxseed
2 cups
gluten free all-purpose flour
1 teaspoon
baking soda
1/2 teaspoon
fine sea salt
1 cup
organic white sugar
1/2 cup
allergy friendly shortening
1 teaspoon
vanilla extract
1/2 cup
allergy friendly non-dairy milk
Directions
Preheat oven to 350 degrees. Line a standard muffin pan with paper liners or generously grease with allergy friendly oil; set aside.
In a small mixing bowl, combine water and flaxseed. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your “egg” in the recipe.
In a separate mixing bowl, whisk together flour, baking soda, and salt; set aside.
In a large mixing bowl, beat sugar and shortening until well combined, approximately 2-3 minutes. If using an electric stand mixer, use the whisk attachment.
Add flaxseed mixture and vanilla and continue to beat until light and fluffy, scraping sides of bowl with spatula as needed.
Sift in flour mixture in three batches, alternating with milk and scraping sides of bowl as needed. If using an electric stand mixer, switch to the paddle attachment for this step. Batter should be smooth and slightly thick. Remember it is important not to over mix your batter.
Fill prepared muffin cups about two-thirds full with batter; bake until tops are springy to the touch and cake tester comes out clean from centers of cupcakes, approximately 18-20 minutes.
Allow cupcakes to cool in pans for 5 minutes. Turn out on a wire rack for remainder of cooling. Once cupcakes are completely cooled, frost with Classic “Buttercream” Frosting [recipe on www.bubblegirlbakes.com] and garnish with allergy friendly sprinkles or topping of choice.
This quick and easy farro with veggies and beans can play both a wholesome vegan main dish or a satisfying side.
Serves4
Prep5 minutes
Cook15 minutes to 17 minutes
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With its nutty flavor and chewy texture, farro is an easy whole grain to love. Here, the versatile grain forms the base for one of the fastest feel-good meals we know. Cook the farro in a big pot, stir in protein-packed chickpeas and a bag of seasoned frozen carrots, and you’ve got a three-ingredient dinner that’s ready in 20 minutes.
The real star of this meal is Trader Joe’s 10-Minute Farro, which is par-boiled and shaves off a significant portion of the cook time. The frozen Colorful Carrot Coins are also an unsung Trader Joe’s find: They’re packed with built-in flavor, thanks to extra-virgin olive oil, thyme, sea salt, and black pepper. Serve this one-pot farro as a meatless main, or as a side dish for meat or fish.
This quick and easy farro with veggies and beans can play both a wholesome vegan main dish or a satisfying side.
Ingredients
1
(8.8-ounce) package Trader Joe’s 10-Minute Farro
1
(14-ounce) can chickpeas
1
(14-ounce) bag Trader Joe’s frozen Colorful Carrot Coins
Kosher salt
Freshly ground black pepper
Chopped fresh parsley, for serving (optional)
Bring a large pot of salted water to a boil.
Add 1 (8.8-ounce) package 10-Minute Farro and boil until just tender, 10 to 12 minutes.
Meanwhile, drain and rinse 1 (14-ounce) can chickpeas.
Drain the farro well and return it to the pot, off the heat. Stir in chickpeas and 1 (14-ounce) bag frozen Colorful Carrot Coins. Cover and let steam for 5 minutes. Taste and season with kosher salt and freshly ground black pepper and garnish with chopped fresh parsley, if desired, and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Made with four ingredients and sweetened with dates, these simple no bake bars are a vegan & gluten free healthy snack bar everyone loves! —Megan Olson
Ingredients
1 1/2 cups
dates, pitted
1 1/2 cups
unsalted peanuts
1 cup
chocolate chips
1/4 teaspoon
salt
Directions
Preheat oven to 350 degrees F. Place peanuts on a baking sheet and roast 8 minutes until fragrant.
Meanwhile soak dates 10 minutes in warm water while peanuts are roasting and line an 8×8 inch baking pan with parchment paper.
In a food processor, add dates, peanuts and salt. Pulse several times to break up the ingredients.
Add 1/4 of the chocolate chips to the mixture then process until a clumpy mixture forms.
Transfer the mixture to the pan and press the mixture firmly into the pan filling all corners of the pan.
Melt the remaining 3/4 of cup of chocolate chips in a glass bowl over boiling water. Pour melted chocolate over the bars and use a baking spatula to spread it into an even layer over the bars.
Cover the bars and refrigerate 1-2 hours to set.
Remove, cut into 15 bars and devour!
Top store-bought silken tofu with a few pantry staples and you’ve got yourself the most satisfying vegan side dish or main in just 5 minutes.
Updated December 20, 2024
Simply Recipes / Frank Tiu
This is a really easy and delicious recipe that you can make in just five minutes. Silken tofu is topped with soy sauce for a bump of umami, creamy Chinese sesame sauce for nuttiness and depth of flavor, scallions for sharp brightness, and sesame seeds for light crunch—my kitchen is always stocked with these ingredients so I can whip it up in a moment’s notice.
This is my go-to for a quick weeknight bite, side dish, or main course served with rice if I am really hungry. It is vegan, gluten-free, and even keto-friendly, but more importantly, it packs a punch of flavors even if it’s just a few simple ingredients sprinkled on silken tofu. Serve it cold, as I would because it’s so refreshing, or if you prefer it warm, microwave it for 30 to 45 seconds after you assemble it.
Simply Recipes / Frank Tiu
What Is Silken Tofu?
Silken tofu is just one of the many types of tofu available—these days it can be found in all grocery stores. It’s what I turn to often as a source of plant-based soy protein and love for its light and delicate texture. As the name suggests, it is silky smooth and very soft, which makes slicing effortless. Plus, it can be eaten without cooking. It’s a common ingredient used in many Chinese dishes such as mapo tofu, tofu stuffed with prawn, deep-fried fermented tofu, and doufu fa, a dessert with a gingery sweet syrup.
What Is Chinese Sesame Sauce?
Chinese sesame sauce is similar to tahini, a paste of ground sesame seeds often used in Middle Eastern cooking. The only difference is that tahini uses untoasted sesame seeds whereas Chinese sesame sauce uses toasted seeds.
Because the sesame seeds are toasted, Chinese sesame sauce has a deeper and more complex flavor, and the color is a few shades darker. Feel free to use tahini if it’s more readily available.
Simply Recipes / Frank Tiu
Gluten-Free? Vegan? Keto-Friendly? Watch Out For the Soy Sauce
I care that my ingredients are gluten-free, vegan, and keto-friendly. There are a variety of soy sauces that do not use wheat, which makes it gluten-free. Some do. Also, many manufacturers only use soy beans without umami enhancers such as fish, so that their soy sauce is vegan. Others do add fish. When in doubt, flip the bottle and read the ingredient list.
More Topping Ideas
This is a visually stunning yet simple dish that relies on just a few simple ingredients. Serve it cold and garnished with a variety of toppings—release the inner chef in you! Here are some ideas to get you started:
Fried garlic chips
Seaweed flakes
Bonito flakes
Chili crisp
Hong Kong XO sauce
Century duck egg
Simply Recipes / Frank Tiu
More Tofu Recipes
Crispy Air Fryer Tofu
Dubu Jorim (Korean Braised Tofu)
Grilled Tofu Satay
Pressure Cooker Saag Tofu
You can find silken tofu in block-form or in a cylindrical packet. You want the one in block-form for this recipe.
If you can’t find Chinese sesame sauce, use tahini.
Cook Mode (Keep screen awake)
1 (16–ounce) packet silken tofu (see Recipe Note)
3tablespoonssoy sauce
2tablespoonsChinese sesame sauce
1scallion, trimmed and thinly sliced
2teaspoons toasted or untoasted sesame seeds
Prepare the tofu:
Drain the tofu and gently remove it from its packaging onto a large plate. Carefully slice the tofu into 1/2-inch slabs widthwise. With the palm of your hands, gently push the sliced tofu sidewise so that they fan out over the plate.
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Garnish with toppings and serve:
Drizzle the soy sauce and sesame sauce on top. Then garnish it with scallions and sesame seeds, and serve.
Tightly cover leftovers and refrigerate for up to 2 days. You can enjoy it cold straight out of the fridge or you can reheat it by microwaving in 30-second increments until warmed through.
Did you love the recipe? Leave us stars below!
Simply Recipes / Frank Tiu
Nutrition Facts (per serving)
129
Calories
9g
Fat
4g
Carbs
11g
Protein
×
Nutrition Facts
Servings: 2
to 4
Amount per serving
Calories
129
% Daily Value*
9g
11%
Saturated Fat 1g
6%
0mg
0%
669mg
29%
4g
2%
Dietary Fiber 1g
3%
Total Sugars 1g
11g
Vitamin C 1mg
6%
Calcium 156mg
12%
Iron 2mg
11%
Potassium 239mg
5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
I created these for my vegan sister-in-law who would live on macaroons and coconut if that were possible. They are gluten-free, vegan, and chewy, and will be snatched up by your guests quicker than you can elaborate on any of their other qualities. The amaranth contrasts light nuttiness to the maple, vanilla, lemon, and coconut, providing these macaroons with a gorgeous flavor both basic and complex. —beyondcelery
Ingredients
3/4 cup
vanilla sugar
1/2 cup
coconut milk
2 tablespoons
maple syrup
2 teaspoons
vanilla extract
3/4 teaspoon
sea salt
1-2 teaspoons
fresh lemon zest
3 cups
unsweetened shredded coconut
1/2 cup
sweet rice flour
1/4 cup
amaranth flour
Directions
Preheat oven to 350F. Mix together sugar, coconut milk, maple syrup, vanilla, lemon zest, and sea salt. Stir in coconut until well-coated. Add flours and mix very well, using your hands if needed. Mix until uniform.
Using a 1-inch scoop or 1 Tbls measuring spoon, scoop macaroons into small domes, forming with your hands if needed. Be sure to pack the coconut mixture into the scoop hard or the macaroons may crumble later after baking.
Arrange on cookie sheet closely together, but not touching. They grow only slightly. Bake about 15-20 minutes, rotating cookie sheet once halfway through. Macaroons are done when they’re golden all over. Be careful not to burn the bottoms.
Serve warm or room temperature. Store in an airtight container for up to 1 week.
A fun and healthy test on ravioli. Completely vegan, however I added beef ragu as the sauce. It is stuffed with a beautifully delicious rosemary garlic “ricotta” cheese. —Raychel Kill
Ingredients
3
medium zucchini
1/2 cup
raw cashews
2
cloves garlic
3 tablespoons
olive oil
1 tablespoon
rosemary
1/4 teaspoon
salt
1/4 teaspoon
pepper
Directions
Cut zucchini into long strips. I used a mandolin but a very sharp knife or large vegetable peeler would also work. I made enough strips to make 15 ravioli.
Combine all other ingredients together in a food processor. To get a ricotta like consistently do not process too long. There should be some graininess to the texture.
Place one strip of zucchini over another to form a cross. Place about 1 tbsp of cashew ricotta on the middle of the cross.
Seal up ravioli by overlapping one corner on top of another. You may need to trim the edges to make them all fit properly. Continue these steps until you have made as many as you want.
At this point you can serve as is or heat up a 1/2 tsp of oil in a skillet and sear the tops and bottoms of each ravioli. If you are finding the ravioli is falling apart while you do this, you can skewer them to help hold together.
Zucchini ravioli is best served immediately but you could make everything a day or two ahead and put the ravioli together the day you want to serve them.
A creative take on classic guacamole filled with fresh mango, pomegranate and toasted pecans. It’s also gluten-free, dairy-free and vegan.
A creative take on classic guacamole filled with fresh mango, pomegranate and toasted pecans. It’s also gluten-free, dairy-free and vegan.
So I give you my Puesto inspired mango pomegranate pecan guacamole. This guacamole is a little sweet, a little tart, a little salty. It could also be a little spicy if you wanted to add jalapeño, but you know me and that I’m a wuss, so it’s not. The textures going on in here are absolutely insane.
I wasn’t sure how I’d feel about pecans in the guacamole but seriously, they give the guacamole that little bit of je ne sais quoi (you know guacamole is really french right?) that really takes it over the edge. This mango pomegranate pecan guacamole is perfect for a party appetizer, to spoon over salmon, or to just to eat all day Sunday while you watch basketball and clean the house (like we did). Trust me, you can turn any guacamole doubter into a believer with this creative twist!
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2 ripe avocados
1/2 cup diced mango
2 tbsp pomegranate arils (plus additional for topping)
1/4 cup chopped cilantro
1 tbsp fresh lime juice
pinch of kosher salt
1/4 cup pecans (roughly chopped)
Instructions
In a skillet over medium heat, toast pecans for 3-5 minutes, until lightly toasted. Keep an eye on them to make sure they don’t burn. Set aside to cool.
In a bowl, mash avocados.
Carefully stir in the diced mango, pomegranate, cilantro, lime juice, salt and toasted pecans.
Carrot Top Pesto, a recipe that’s versatile, naturally vegan, and super budget-friendly. Plus, it helps to reduce food waste by making a delicious use of the carrot tops.
Chef Alfred Portale of his namesake restaurant in NYC shares his rendition of carrot top pesto recipe. His recipe uses every part of the vegetable, making it both zero waste and delivering a summer freshness year-round. The candy cane beets and rainbow carrots make this dish a feast for your eyes as well as your palate.
Chef Alfred Portale loves to use pestos throughout the summer, and are perfect bursts of bright herbal flavor to celebrate the bounty of the season. They are so quick and simple to make and ideal for dressing salads, grilled fish, or pasta.
Known for his artistic presentations, Chef Portale prefers to “paint” the bottom of the plate with pesto, which provides a beautiful presentation along with a perfectly balanced dish. The pestos can be made ahead and present a dramatic restaurant-style dish with very little effort yet impactful flavor.
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Carrot Top Pesto
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1/2 cup carrot top leaves
1/8 cup basil
1/4 cup parsley
3/4 cup toasted marcona almonds
2/3 cup extra virgin olive oil
1 tsp coarse salt
Instructions
Bring a small saucepan of water to boil. Prepare an ice bath.
Blanch carrot top leaves and herbs until just wilted, about 60 seconds.
Remove with slotted spoon and place in ice bath to stop the cooking and set the color. Strain and gently squeeze out excess water.
Combine all the ingredients in a blender and, with the machine running, slowly add to create a smooth emulsion.
Notes
Pesto can be stored in an airtight container refrigerated for up to one week.
Category:Pesto
Cuisine:Italian
Chef Alfred Portale brings his heritage and passion for the cuisine and culture of Italy to his namesake restaurant, serving a contemporary Italian menu in a relaxed and convivial setting in the heart of New York City’s Chelsea neighborhood.
Heat the oil in a frying pan over a medium heat and fry the onion with a pinch of salt. When it’s soft and just starting to brown, after around 5-6 mins, add the garlic and fry for 1-2 mins until golden and fragrant.
step 2
Tip the cooked onions and garlic into a food processor with the spinach, nutritional yeast, lemon juice, a pinch of salt and freshly ground black pepper, and the tofu. Blend until you have a smooth paste.
step 3
Cook the tagliatelle in a large pan of boiling water following pack instructions, then drain and reserve a mugful of the cooking water.
step 4
Pour the blended sauce back into the frying pan and heat over a medium heat. Stir in around 200ml of the pasta cooking water to reach your desired consistency of sauce. Stir and bring to a gentle bubble for 1-2 mins until combined. Add the frozen peas and cook in the sauce for for 2-3 mins until tender. Stir the cooked pasta into the sauce. Scatter over the chopped pistachios, lemon zest and some nutritional yeast to serve.
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