Vegan & Gluten Free - Healthy Pumpkin Chocolate Chip Oat Bars

Compliments of Ambitious Kitchen

INGREDIENTS

• 3 cups gluten free oats
• 2 teaspoons aluminum free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• pinch of ground cloves
• 1 cup canned pumpkin (not pumpkin pie mix)
• 2 teaspoons pure vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup dark brown sugar
• 1 tablespoon olive or coconut oil
• 1/3 cup vegan chocolate chips, plus               tablespoons for sprinkling on top

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray 8x11 or 9 inch baking pan with nonstick cooking spray.
2. Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
3. Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
5. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Timing will depend on what size pan you use, but definitely check around 15 minutes. Once finished baking, cool 10 minutes on wire rack. Cut into 16 slices.

NOTES

Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.

Make sure you read all ingredients and nutrition info to ensure recipe is gluten free/vegan, if that is what you desire.

Quaker Vanishing Oatmeal Raisin Cookies

Compliments of Quaker Oats

·         1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened

·         3/4 Cup(s) firmly packed brown sugar

·         1/2 Cup(s) granulated sugar

·         2 Eggs

·         1 Teaspoon(s) vanilla

·         1-1/2 Cup(s) all-purpose flour

·         1 Teaspoon(s) Baking Soda

·         1 Teaspoon(s) ground cinnamon

·         1/2 Teaspoon(s) salt (optional)

·         3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

·         1 Cup(s) raisins

       Note: Our family adds 1 - 1 1/2 Cup(s) pecan pieces

Cooking Instructions

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.

Vegan Garden Veggie Chickpea Salad Sandwich

Compliments of Jenn at Peas And Crayons

Ingredients

FOR THE SALAD:

• 1 (15 ounce) can chickpeas, drained + rinsed
• 3 stalks green onion
• 2 stalks celery
• 1/4 cup chopped shredded carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped dill pickle
• 1/4 cup store bought or homemade mayonnaise (vegan)
• 1-2 tsp dijon mustard
• 1 tsp yellow mustard
• 1/8 tsp dried dill (or fresh, to taste)
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 TBSP unsalted roasted sunflower seeds
• 2 TBSP fresh chopped basil, plus extra to taste

FOR THE SANDWICH:

• multi-grain sandwich bread
• arugula or romaine lettuce
• extra basil as desired
• optional tomatoes and/or red onion
• sandwich spread of your choice
  • spicy mustard
  • mayo (vegan)
  • hummus
  • anything goes!

Instructions

1. Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
2. Chop your green onion, celery, shredded carrots, pepper, and pickles.
3. Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
4. Fold in sunflower seeds and basil (as much or as little as you'd like) and adjust any ingredients to taste.
5. Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first - anything goes!

Notes

Elizabeth's Notes: We left out the dill and the basil. Couldn't find unsalted sunflower seeds - substituted roasted, salted sunflower seeds and omitted the salt called for within the recipe. Easily doubled.

Treasure's Notes: We left out the dill and liked lots of mustard in ours. 

Jenn's Notes: This makes a FABULOUS make-ahead dish for lunches during the week and is great on the go too. Pack a sandwich or salad for lunch/school or make it ahead to serve at a party or picnic. 

The salad will be great for approx. 4 days in the refrigerator so make it for now, or for later!

Adapted from (affiliate) The Oh She Glows Cookbook

Vegan Cilantro Lime Quinoa

Compliments of My Plant Based Family

Ingredients

• 2 cups uncooked quinoa
• 3 1/2 cups of water (you may need a little more, have 4 cups available)
• 2 limes (you’ll use about 1 Tbsp zest and 1/4 cup lime juice)
• 1/2 tsp salt (optional)
• 1/4 to 1/2 cup cilantro

Do

1. Rinse your quinoa well then cook it in a pot with 3 1/2 cups of water over medium heat. Cover with a lid.
2. While the quinoa is cooking zest limes then squeeze the juice into a cup or bowl. You will want to remove any seeds the squeeze out. Also chop cilantro, I prefer to use only the leaves because I don’t like using the stems. Set all of this (zest, juice, cilantro) to the side.
3. After about 15 minutes check on the quinoa. When it is mostly done and all of the water has been absorbed pour the lime juice, zest and cilantro into the pot (add salt if desired) and stir well. Cover with the lid and let it cook for about 5 more minutes. Use more water if needed.

Vegan Cornbread (The Best)

Compliments of The Pretty Bee

Vegan Cornbread.

Moist and tender vegan cornbread is perfect for serving with soup or chili!

 Course Side Dish

 Cuisine Dairy Free, vegan.

 Prep Time 5 minutes

 Cook Time 25 minutes

 Total Time 30 minutes

 Servings 9

 Calories 240 kcal

 Author Kelly Roenicke

Ingredients

• 6 Tablespoons vegan buttery spread melted
• 1 1/2 cups yellow cornmeal
• 1 cup white spelt flour OR gluten free flour, or all-purpose flour*
• 3 1/2 teaspoons baking powder
• 6 Tablespoons unsweetened applesauce
• 2 1/2 Tablespoons sugar
• 1 1/4 teaspoons salt
• 1 1/8 cup non-dairy milk (I used almond milk)

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan. (or use baking cups/muffins to omit grease)
2. In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.
3. Add the applesauce, vegan buttery spread, and non-dairy milk.
4. Stir until combined, then pour into the prepared pan.
5. Bake at 350 degrees for 25-29 minutes (about 18 minutes for muffins), or until a toothpick inserted in the center of the cornbread comes out clean.

Recipe Notes

*If using gluten free flour, reduce the applesauce to 5 tablespoons.

Vegan Couscous Confetti Salad

Compliments of Physicians Committee
Makes about 8 1-cup servings

• Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.
• 1 1/2 cups dry whole-wheat couscous
• 2 cups boiling water
• 3 - 4 green onions, finely chopped, including tops
• 1 red bell pepper, seeded and finely diced
• 1 carrot, grated
• 1 - 2 cups finely shredded red cabbage
• 1/2 cup finely chopped fresh parsley
• 1/2 cup golden raisins or chopped dried apricots
• juice of 1 lemon
• 1/4 cup seasoned rice vinegar
• 1 tablespoon olive oil (reduce to 1tsp or omit altogether)
• 1 teaspoon curry powder
• 1 1/2 teaspoons salt

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

French's Classic Green Bean Casserole

Compliments of French's

Makes 6 servings / Prep Time 5 Minutes / Cook Time 35 Minutes

Ingredients

1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup 
3/4 cup milk 
1/8 tsp. black pepper 
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
1 1/3 cups FRENCH'S® Crispy Fried Onions 

Directions

MIX soup, milk and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
BAKE at 350°F for 30 minutes or until hot. Stir.
TOP with remaining 2/3 cup onions. Bake 5 minutes until onions are golden.

**For a kick of spice, double the black pepper in this recipe to 1/4 teaspoon and prepare as directed.**

Tips

To feed a crowd, double the recipe and prepare in a 13x9-inch baking dish. Use an entire 6-ounce container of Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase cooking time to 40 minutes or until heated through.

Vegan Lentil & Quinoa Stew

Compliments of The Herbal Academy

Ingredients

8 cups vegetable broth
2 ½ cups brown lentils
2 cups cooked quinoa
1 28 oz can organic fire-roasted tomatoes
3 cups chopped Swiss chard
1 yellow onion, chopped
1 ½ cups chopped celery
1 ½ cups chopped sweet potato
¾ cup chopped fresh parsley
5 cloves garlic, minced
3 tbsp apple cider vinegar
2 tbsp olive oil (can omit oil and use vegetable broth)
1 cayenne pepper, minced
1 tbsp all-purpose seasoning
1 tbsp paprika
1 tsp thyme
1 tsp cumin
1 tsp sea salt
½ tsp black pepper
1 bay leaf

Directions

• In a large saucepan over medium heat, cook onions, garlic and cayenne pepper in olive oil or vegetable broth for 8 minutes
• Add celery and sweet potatoes and cook for an additional 5 minutes
• Add all remaining ingredients EXCEPT quinoa and bring to a boil
• Cover, and let simmer on low/medium heat for 35-40 minutes or until lentils are tender
• Add quinoa and cook for 5 more minutes before serving (remember to remove bay leaf!)

Vegan Vegetable Soup

Compliments of Our Best Vegan Recipes

Serves: 4 to 6

Ingredients

• 2 1/2 Tbsp olive oil - (substitute with a bit of vegetable broth to omit oil)
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 4)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium organic vegetable broth
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Instructions

• Heat olive oil (or vegetable broth) in a large pot over medium heat. 
• Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. 
• Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. 
• Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. 
• Serve warm.

Raspberry and Almond Shortbread Thumbprints

• Prep
  30 m
• Cook
  18 m
• Ready In
  1 h 15 m

Recipe By:Dee

"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour

• 1/2 cup seedless raspberry jam
• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk

     Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

ALL RIGHTS RESERVED © 2018 Allrecipes.com 
Printed From Allrecipes.com 5/30/2018

Rori's notes - cook for 12 minutes

Vegan Grilled Zucchini Hummus Wrap/Taco

Compliments of Maebells

Ingredients

• 1 zucchini, ends removed and sliced
• salt and pepper to taste
• 1 tablespoon olive oil - I use pam to omit oil
• 1 tomato, sliced or handful of cherry tomatoes
• 1/8 cup sliced red onion
• 1 cup kale, tough stems removed (or spinach)
• 2 slices white cheddar or chipotle gouda cheese (omit cheese for vegan option)
• 2 large Udi's gluten free tortillas ( I use Ezekiel brand)
• 4 tablespoons hummus

Instructions

1. Heat a skillet or grill to medium heat.
2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
4. Set zucchini aside.
5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
7. Wrap tightly and enjoy immediately.

Vegan Potato Salad

Compliments of This Savory Vegan

Make a summer favorite plant-based with this super simple (and delicious) Vegan Potato Salad. 

 Prep Time 10 minutes
 Cook Time 15 minutes
 Resting Time 30 minutes
 Total Time 25 minutes
 Servings 6

Ingredients

• 1.5 lbs baby yellow potatoes or potatoes of choice
• 1 cup plant-based mayo
• 2 tbsp white vinegar
• 1 tbsp yellow mustard
• 3/4 cup celery chopped
• 2-3 green onions chopped
• 1 kosher dill pickle chopped
• salt and pepper to taste

Instructions

1. Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender* and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
2. While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
3. When potatoes are cool enough to handle, cut into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
4. Place in the fridge until completely cool - at least 1 hour.
5. Serve and enjoy.

Recipe Notes

*Since the potatoes are going to steam, you don't want them to be completely soft. You will need to boil them for 10-15 minutes to achieve this.
**At this point you can decide whether you want to peel your potatoes or not. Once you cut them in quarters, the skins should easily peel off. Feel free to leave the skins on if you want to skip this step.