Cranberry Walnut Chickpea Salad Sandwich

Recipe from http://thesimpleveganista.blogspot.com

This chickpea salad is sweet, savory, and crunchy.  Great on bread or in a GF wrap with some lettuce.

No photos are really needed here, but I took some of the ingredients.  I meant to take one of the final product, but we ate it all and I forgot.

Ingredients

• 3 cups cooked or 2 cans (15oz) garbanzo beans (chickpeas), drained and rinsed
• 1 cup celery, diced 
• 1/2 cup organic dried cranberries (chopped fresh would be great too)
• 1/2 cup walnuts or pecans, roughly chopped
• 1/2 cup scallions (green onions), thinly sliced, white & green parts
• mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)

Dressing ingredients (slightly modified from original recipe)

Veganese (as much as you want.  I just threw in a giant spoonful ~1/3 cup)
A splash of white wine vinegar
1 heaping tablespoon Dijon mustard
~ 1 tsp maple syrup

In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper. Add in dressing ingredients and mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.

 

Chocolate Glazed Donuts (vegan, GF)

This recipe is from http://happyherbivore.com

In my youth, we used to go to Dunkin Donuts.  My favorite donut was the glazed chocolate cake donut.  So good.  When I saw this recipe from Happy Herbivore, I had to try it.  I decided to make this last night after drinking a bit too much wine at a friend's party.  They are easy to make and easy to eat.  I changed up the recipe a bit to make them GF.  Great with a cup of coffee in the morning.

NOTE:  I don't recommend putting the glazed donuts into a Tupperware for storage.  I put them in a tupperware in the evening, and by morning the glaze was all soaked into the donuts.  I think your best bet is glazing the donuts near the time you want to serve them and leaving them open to air.  I may make another batch this weekend.  I will let you know how it goes.

Donut ingredients:

• 1 cup plant-based milk (I used almond)
• 1 tsp lemon juice
• 2 tsp vanilla extract
• 3 tbsp pure maple syrup
• ¼ cup light brown sugar
• 2 cups whole wheat pastry flour (I used GF flour blend plus 1 tsp xanthan gum)                   
• ¼ cup unsweetened cocoa
• ½ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ cup vegan chocolate chips                    

Glaze ingredients:

• 1 cup confectioners sugar
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 tbsp plant-based milk

Preheat oven to 350F.

In a small bowl, whisk 1 cup non-dairy milk, lemon juice, 3 tbsp maple, light brown sugar & 1-2 tsp vanilla together until foamy and bubbly.

In a large bowl, whisk flour, cocoa, salt, baking powder, baking soda and chocolate chips (crushed).

Pour wet into dry and use a spatula to combine.

Spoon into a greased 6-donut pan. Bake 15 minutes.

Meanwhile, make icing by whisking the last ingredients together (confectioners sugar, 1 tbsp maple, 1 tsp vanilla and 1-2 tbsp non-dairy milk).

Submerge cooked, but cool, doughnuts into icing and let glaze drip off. Transfer to wire wrack for drying.                                       

Cheesy Cornbread Waffles (vegan, gluten free)

This recipe is from http://keepinitkind.com

These are delicious topped with vegan sloppy joes or Earth Balance.  I also added green chile to a few once I poured the batter in the waffle iron.

Wet Ingredients:

• 1 1/2 cups almond milk (or other non-dairy milk)
• 2 teaspoons apple cider vinegar
• ¼ cup melted coconut oil
• 2 tablespoons maple syrup (or agave syrup) 

Dry Ingredients:

• 1 1/2 cups ground cornmeal
• 3/4 cup gluten-free flour blend (all-purpose would also work)
• 1/3 cup nutritional yeast
• 1 tablespoon baking powder
• 1 teaspoon of Ener-G egg replacer
• 1 teaspoon fine sea salt 

1. Combine the almond milk and the apple cider vinegar and allow to sour for about 10 minutes.
2. In a large bowl, combine your dry ingredients and thoroughly mix. Set aside.
3. In a small bowl, combine the coconut oil, maple syrup, and soured almond milk. Add the wet ingredients to the dry ingredients and mix until just combined. Let stand for 10 minutes, while you let the waffle maker heat up.
4. Cook waffles according to your waffle maker's instructions. 

Vegan, Gluten Free, Refined Sugar Free Pumpkin Pie

This recipe is from http://helynshealthykitchen.blogspot.com

The crust only has 2 ingredients - almond meal and flax seed!!  I found the crust a little hard to roll out and get into the pie plate but once it was par baked and filled it was fine.  The pumpkin filling is not very sweet, so it is perfect with some sweetened vanilla coconut cream.  (I recommend Trader Joe's Coconut Cream.  Unlike coconut milk, you don't have to separate anything.  You just scoop it out of the can, add some powdered sugar and vanilla, mix and eat.)

Here is the final result:

Here is the recipe.

For the crust:

Ingredients:

• 1½-2 cups tightly-packed almond flour (use 2 cup for a deep dish pie plate)
• 1 TBS flax meal + 3 TBS water (NOTE: use golden flax seeds to make your flax meal if you would like an even color to the crust. Simply grind them in a nut/seed grinder, or coffee grinder, to make the flax meal.)

Directions:

1. Preheat oven to 350° F.
2. Mix the flax meal and water together and let sit for about 10 minutes.
3. Place almond flour in a food processor and turn on.
4. While running, pour in the flax mixture.
5. Pulse until the flax is completely incorporated and the dough is sticking together.
6. Turn the dough out onto a sheet of plastic wrap.
7. Press it together tightly and form a disc.
8. Refrigerate for about 30 minutes.
9. Roll the dough in between 2 sheets of plastic wrap, then turn it out into a pie plate. Don't worry if it's not perfect. You will shape it when it's in the pie plate.
10. Use one of the sheets of plastic wrap to smush the dough up the sides of the plate and level it down as best you can. The BEST way to do this is with something called a pastry and pizza roller (see photo above). It makes everything even and smooth. It's very inexpensive and I highly recommend having one in your kitchen.
11. Flute the edges using your fingers or a fork, making any design you like.
12. Dock the crust (poke it all over with a fork).
13. Bake for 20 minutes until the edges of the crust are golden. (NOTE:  you par-bake this crust for 20 minutes, then fill, then bake an additional 45 minutes)

For the filling:

Ingredients:

• 15 oz. pumpkin purée
• 10 medjool dates, pits removed
• 1¼ cups raw cashews
• 1½ cups unsweetened soy milk or other unsweetened non-dairy milk
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 vegan pie crust (see below)

Directions:

1. Place dates and 1 cup of the milk in a high-powered blender and blend until smooth.
2. Add remaining milk and cashews and blend again until smooth, scraping down the sides if needed.
3. Transfer to a mixing bowl, add remaining ingredients and whisk well to combine.
4. Pour into the pie crust and smooth the top with a spatula.
5. Bake for 45 minutes until firm and slightly cracked on the top.
6. Refrigerate overnight before serving.