125 Gluten-Free Vegan Recipes

Healthier Steps 125 Gluten-Free Vegan Recipes

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Grubb Blackwood PUBLISHING — For my Family — This book is dedicated to my four taste testers, my loving husband, and my children Devannah and Daevyd. Turbo Charge Green Smoothie ...... 36 Contents Beginner’s Green Smoothie ...... 37 Pineapple Blueberry Smoothie ...... 38 Mango Lassi ...... 39 Peach Smoothie ...... 40 Watermelon Ginger Beer...... 41 Foreward Blood Builder Juice ...... 43 IntroductIon Dandelion Detox Juice ...... 44 what Is Gluten? ...... 1 Homemade V8 Juice ...... 45 Fat Burner Juice ...... 46 aBout the InGredIents ...... 2 Almond Milk ...... 48 how to cooK Beans/leGuMes ...... 4 Coconut Milk ...... 49 how to cooK Gluten-Free GraIns .5 Cashew Milk ...... 50 Carob Milk ...... 51 how to saute wIthout oIl ...... 7 MaIn Meals ...... 52 My FavorIte KItchen tool ...... 8 African Peanut Stew ...... 53 My Gluten-Free Pantry ...... 9 Baked Tofu Nuggets ...... 54 BreaKFast ...... 11 Barbecue Cauliflower ...... 55 Barbecue Tofu ...... 56 Almond Cranberry Granola ...... 12 Beet Balls And Gravy ...... 57 ...... 13 Banana Walnut Muffins Black Bean Enchiladas ...... 58 Biscuits ...... 14 Blackbean Quinoa Burrito Bowl ...... 60 Blueberry Buckwheat Pancakes ...... 15 Cabbage Balls ...... 61 Blueberry Sauce ...... 16 Chickpeas And Dumplings ...... 62 ...... 17 Blueberry Muffins ...... 63 ...... 18 Cauliflower And Chickpea Curry Carob Muffins ...... 64 Crepe With Vegan Hollandaise Sauce ...... 19 Cauliflower Fried Rice Chickpea Balls ...... 65 Chickpea Scramble Tofu ...... 20 Chickpeas Vegetable Patties With Tahini Dress- Chickpea Tofu ...... 21 ing ...... 66 Date Walnut Scones ...... 22 Eggplant Parmesan Stacks ...... 67 Jamaican Dumplings ...... 23 Green Jackfruit Curry ...... 68 Kale And Sweet Potato Hash ...... 24 Jamaican Curried Pumpkin ...... 69 Maple Oat Sausage Patties ...... 25 Kidney Bean Gumbo ...... 70 Orange Cardamom Sweet Rolls (Yeast Free)26 Lentil Rice Loaf ...... 71 Quinoa Cereal ...... 27 Lentil Stew ...... 72 Scrambled Tofu ...... 28 Lentil Tacos ...... 73 Simple Brown Rice Pancake ...... 29 Lima Bean Stew ...... 74 Urad Dal Dosa ...... 30 75 ...... 31 Sweet Potato & Cauliflower Mac N’ Cheese Waffle With Blackberry Sauce Orange Tofu ...... 76 BeveraGes ...... 32 Sesame Ginger Soy Curls ...... 77 Banana Almond Flax Seed Smoothie ...... 33 Spaghetti Squash Pad Thai ...... 78 Caramel Pumpkin Pie Smoothie ...... 34 Spinach Artichoke Lasagna ...... 79 Dandelion Smoothie ...... 35 Stuffed Sweet Potato ...... 80 Thai Yellow Vegetable Curry ...... 81 Corn Chowder ...... 120 Veggie Pizza ...... 82 Creamy Cauliflower Potato Soup ...... 121 Vegetable Biryani ...... 83 Cashew Cheese Sauce ...... 122 Cashew Mayonnaise ...... 84 Mexican Tortilla Soup ...... 123 Vegetable Curry ...... 85 Pinto Bean Soup ...... 124 salads ...... 86 Potato And Butter Bean Soup ...... 125 Artichoke Green Bean And Potato Salad ..... 87 Sweet Potato And Red Lentil Soup ...... 126 Broccoli Avocado Salad With Sesame Tahini Vegetable Broth ...... 127 Dressing ...... 88 desserts ...... 128 Cobb Salad With Sesame Dressing ...... 89 Banana Bread ...... 129 Marinated Kale Salad ...... 90 Banana Cream Pie ...... 130 Pineapple Coleslaw ...... 91 Caramel Pumpkin Pudding With Coconut Cashew Mayonnaise ...... 92 Whipped Cream ...... 131 Pineapple Salsa ...... 93 Carrot Cake With Lemon Cream Frosting .. 132 Quinoa Tabouli Salad ...... 94 Coconut Lime Berry Tarts ...... 134 Roasted Beet And Mint Salad ...... 95 Gingerbread Loaf ...... 135 Roasted Vegetable Quinoa Salad ...... 96 Jamaican Sweet Potato Pudding ...... 136 Warm Asparagus Salad ...... 97 Oatmeal Raisin Cookies ...... 137 sIdes ...... 98 Peach Upside Down Cake ...... 138 Peach Raspberry Crisp ...... 139 Baked Cauliflower Fritters ...... 99 Baked Garlic Cilantro Fries ...... 100 Peanut Butter Cookies ...... 140 Brown Bread ...... 101 Plum Galette ...... 141 Brown Rice Pelau ...... 102 Strawberry Thumbprint Cookies ...... 142 Caramelized Onion Mashed Potatoes ...... 103 Victoria Sponge Cake With Coconut Whipped Corn Bread ...... 104 Cream ...... 143 Dominican Style Sauteed Yucca With Onions . Coconut Whipped Cream ...... 144 105 dIPs and sauces ...... 145 Lemon Rosemary And Thyme Roasted Pota- Artichoke Spinach Dip ...... 146 toes ...... 106 Barbecue Sauce ...... 147 Lima Bean And Corn Succotash ...... 107 Brown Rice Gravy ...... 148 Pesto Pasta ...... 108 Caramelized Onion And Roasted Garlic Hum- Pulled Jackfruit Sandwich ...... 109 mus ...... 149 Quick And Easy Green Beans ...... 110 Cashew Mayonnaise ...... 150 Roasted Ratatouille ...... 111 Cashew Cheese Sauce ...... 151 Sandwich Rolls...... 112 Guacamole ...... 152 Sauteed Kale With Peppers ...... 113 Lemon Salad Dressing ...... 153 Steamed Cabbage And Carrots (Jamaican Marinara Sauce ...... 154 Style) ...... 114 Resources ...... 155 Sweet Potato Baked Fries ...... 115 Acknowledgements ...... 156 Teriyaki Brussels Sprouts ...... 116 About The Author ...... 157 souPs ...... 117 Index ...... 158 Black Bean Chili ...... 118 Butternut Squash Soup (Jamaican Style) ...119 CHICKPEAS VEGETABLE PATTIES WITH TAHINI DRESSING YIELD: 4 SERVINGS

I made these patties because of my love for tahini dressing falafel. Falafel is a Middle Eastern dish that is ¼ cup (56g) tahini paste made with pureed chickpeas and or fava beans, ¼ cup (60ml) water then is seasoned, formed into balls and deep fried. 1 tablespoon lemon juice They are then served in a pita bread and topped 1 tablespoon olive oil with vegetables, pickles and a tahini-based sauce. 1 teaspoon maple syrup (optional) In this version, I added carrots, formed into pat- ½ teaspoon sea salt (or to taste) ties, and baked instead of deep frying. I also made a vegan tahini sauce for serving. dIrectIons: IngredIents: Preheat oven 400ºF/200ºC. In a large bowl, add chickpeas and mash with a fork. Add all the re- 1 ½ cups cooked or (15 ounces/425g) can chick- maining ingredients and mix very well. Form into peas, drained and mashed patties and place on prepared baking sheet. Bake 1 medium carrot, grated for 30 minutes, turning halfway. It is delicious in 1 cup (160g) onion, chopped gluten-free pita bread, with tahini dressing and 4 cloves garlic, minced chopped cilantro. 2 tablespoons fresh parsley, chopped ¼ cup (4g) cilantro, chopped, plus extra for gar- tahini dressing: Whisk or blend ingredients nish together, and add additional water depending on ¼ teaspoon smoked paprika desired thickness. ¼ teaspoon cumin 2 tablespoons sesame tahini paste 2 tablespoons lemon juice 3 tablespoons chickpea/garbanzo flour ¼ teaspoon Cayenne pepper (optional) ½ teaspoon sea salt or to taste

66 EGGPLANT PARMESAN STACKS YIELD: 4 SERVINGS

Thick slices of eggplant are dipped into flax seed dIrectIons: gel, followed by seasoned gluten-free breading. Wash and slice eggplant into ¼ inch slices, sprin- They are baked to the perfect crispness. Served kle with sea salt and set aside in a bowl for 20 topped with marinara sauce and cashew cheese sauce. minutes. Make flax seed gel by mixing flax seed and water in a saucepan, bring to boil and simmer for 10 minutes, stirring until a gel is formed. Re- IngredIents: move from the stove and strain into a shallow bowl 2 tablespoons ground flax seeds orchia seeds to cool. Combine brown rice flour, nutritional yeast 1 cup (60ml) water flakes, onion powder, garlic powder, paprika, sea 1 large eggplant cut in slices salt and Italian seasoning in a bowl. ½ cup (70g) brown rice flour Rinse and dry eggplant slice, dip each slice into ¼ cup (12g) nutritional yeast flakes 1 teaspoon onion powder flax seed gel, then into the seasoning mix. Place on a greased baking sheet, bake at 425ºF/220ºC ½ teaspoon garlic powder for 30 minutes, turning after 15 minutes. Top with ½ teaspoon paprika marinara sauce and cheesy cashew basil sauce 1 teaspoon sea salt and serve over gluten-free pasta. ½ teaspoon Italian seasoning Cayenne pepper (optional) Marinara sauce cheesy cashew Basil sauce 1 cup (125g) raw cashews ½ cup (120ml) water 2 tablespoons nutritional yeast flakes 1 tablespoon chopped onion 1 clove garlic, chopped 2 teaspoons tapioca starch ½ teaspoon dried basil ½ teaspoon sea salt 67 GREEN JACKFRUIT CURRY YIELD: 4 SERVINGS

This is one of my favorite dishes to make for my dIrectIons: guests. The meat-like texture of the green jackfruit Heat a large saucepan with oil. Add onion and raises a lot of curiosity when served to someone cook until soft. Stir in garlic and ginger, cook for 30 who isn’t familiar with it. I recommend you use seconds. Add coriander, turmeric, cumin, thyme, fresh or canned; I don’t like the flavor and texture fennel and cook for 1 minute, stirring constantly. of the frozen ones I have tried. The jackfruit was Add tomatoes, potatoes, jackfruit, and cook, stir- not fully green and the texture was softer than that ring to coat for 2 minutes. Add coconut milk and of the others. water, cover saucepan and bring to a boil. Reduce heat and simmer for 25-30 minutes or until sauce IngredIents: is thick. Season with salt and serve with brown 1 tablespoon coconut oil or ¼ cup (60ml) water rice or quinoa. 1 onion, chopped 4 cloves garlic, minced 1 inch ginger root 1 ½ teaspoons coriander 1 teaspoon turmeric 1 teaspoon cumin ½ teaspoon dried thyme ¼ teaspoon ground fennel 1 medium tomato, chopped 4 medium potatoes, chopped 1 (20-ounce/480g) green jackfruit 1 can (14-ounce/400ml) coconut milk 1 cup (24ml) water 1 teaspoon sea salt Pinch Cayenne pepper (optional)

68 JAMAICAN CURRIED PUMPKIN YIELD: 4-6 SERVINGS

This is a very quick and easy meal to prepare. Jamaican pumpkins can be purchased at international food stores. Substitute acorn or butternut squash for an equally flavorful dish. IngredIents: 2 pounds (0.90 kilo) pumpkin cut into cubes 1 tablespoon coconut oil or ¼ (60ml) cup water 1 medium onion, chopped 4 cloves garlic, minced 1 inch ginger, grated 1 medium tomato, chopped 2 tablespoons curry powder 1 (14-ounce/400ml) can coconut milk 1 cup (240ml) water 2 sprigs of thyme 1 whole Scotch Bonnet pepper (optional) 1 teaspoon sea salt or to taste dIrectIons: Heat oil or water in large saucepan, add onion, and sauté until translucent, or about 3 minutes. Stir in garlic, ginger, tomato and curry powder, cook for another minute. Stir in pumpkin, coconut milk, water, and thyme, and bring to simmer. Add pepper and cook on low until pumpkin is tender and sauce is thickened (about 30 minutes). Add salt and serve.

69 KIDNEY BEAN GUMBO YIELD: 6 SERVINGS

Gumbo is the official state dish of Louisiana. The 3 cups (720ml) water or vegetable stock name gumbo is derived from a West African word 2 bay leaves for okra, ‘gombo’. The dish is rooted in Creole 1 teaspoon sea salt or to taste and Cajun cooking. It is a flavorful dark roux ¼ teaspoon Cayenne pepper (optional) stew consisting of meat or shellfish, okra and/or file powder, and vegetables, including tomatoes dIrectIons: and onion, served with rice. This version is made Heat oil or water in a large pot on medium heat. with kidney beans. I decided not to use the roux Add onion and cook until soft. Stir in garlic and method, but I added the okra instead, which was cook for 30 seconds. Add bell pepper, tomatoes, enough to thicken the stew. and okra, and continue to cook, stirring for 3 minutes. Next, add thyme, oregano, cumin, co- IngredIents: riander, and paprika. Stir in crushed tomatoes, 1 tablespoon olive oil or ¼ cup water liquid aminos, green onions, kidney beans, water, 1 medium onion, chopped and bay leaves. Bring gumbo to a boil and reduce 4 cloves garlic, minced heat to simmer. Cook for 20 minutes. Add salt and 1 red bell pepper, diced Cayenne pepper to taste. It is delicious served 1 cup (140g) tomatoes, chopped with brown rice. 1 cup (100g) fresh or frozen okra ½ teaspoon dried thyme ½ teaspoon oregano ½ teaspoon cumin ½ teaspoon coriander ¼ teaspoon smoked paprika 1 (28 -ounce/794g) crushed tomatoes 1 tablespoon Bragg’s liquid aminos 2 chopped green onions (white and green parts) 3 cups cooked or 2 (15- ounce/425g) can kidney beans 70 ABOUT THE AUTHOR

Michelle Blackwood, a gluten free and vegan food blogger at www.healthiersteps. com. She is also a registered nurse, is dedicated to encouraging and helping people live a healthier lifestyle. Michelle’s near death experience after the delivery of her son, and a bout with IBS, awakened a passion within her to share about health and how to use simple natural foods and remedies. She does cooking classes, health coaching, talks on health, and catering. This passion has also led her to create a line of natural skincare products, free of harsh sulfates, alcohol, or parabens. She grows some of her own foods and shops at local farmers markets. She lives with her husband and 2 beautiful children on 88 acres of land in the beautiful countryside outside Columbus, Ohio.

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