Mexican Street Corn Off the Cob (Esquites)
5-6 ears of corn
Chipotle pepper (canned, sometimes called Chiles in Adobo)
Salt & Pepper
Lemon or Lime
Kewpie mayo (for topping!)
Nutritional yeast (to taste!)
While oil is heating, cut corn off the cob and throw it into the pan.
While it’s cooking, throw in the citrus and your favorite spices (we added salt/pepper/Ajika/garlic powder/a dash of cinnamon—Woodlander likes to sneak that in!)
Add in 1 chipotle pepper from the can (or a spoonful of the sauce it comes in).
Cover and let sit for 15-20 mins (if you like it crunchy, closer to 15 mins).
Serve and add kewpie mayo & a heavy sprinkling of nutritional yeast for the finishing touch! I like two spoonfuls of mayo, Woodlanders slathers it on. The sweet and spicy corn flavor can absorb lots of nutritional yeast so if you enjoy that it can provide tons of nutrients.
Gluten & Dairy Free Pear Muffins
Dice pears as the oven is preheating (no need to remove skins).
Whisk dry ingredients in a large bowl.
In a medium bowl, mix all wet ingredients, including the chopped pear.
Mix the wet ingredients into the dry ingredients--you have your muffin batter!
Pour batter into muffin cups, almost to the top (they don’t rise a lot)
Bake for 18-20 minutes (ours took closer to 25 minutes).
Polenta with Beans & Greens
1 tube of polenta (I get mine from Trader Joes)
Shredded cabbage (enough to cover the bottom of the cast iron, but it really shrinks down, so feel free to put in more than you think you should!)
1 can black beans
2 cloves garlic (I use the frozen Trader Joes kind that’s pre-portioned)
Salt/pepper & seasoning of choice (I used Ajika, a South African blend of smoky spices from Trader Joes)
A few leaves of romaine, shredded
A heavy sprinkling of nutritional yeast
Cut polenta in cubes and add to heated oil in the cast iron.
Let the polenta get crispy, then add in the cabbage.
Add spices (including nutritional yeast) and stir.
When the cabbage is wilted and the polenta is browned, add in the black beans and cook for another 5 minutes.
Add in the romaine and let it wilt.
Serve! (I even put some dairy free cheese on mine!)
Vegan & Gluten Free Peanut Butter Loaf
3/4 cup peanut butter
1 1/3 cup oat milk
4 tsp baking powder
1/4 tsp salt
1/4 cup coconut sugar
2 cups 1:1 gluten free flour
Preheat oven to 325 degrees.
Whisk together flour, salt, powder and sugar in medium sized bowl.
Add in peanut butter and oat milk and mix until unified.
Use a spatula to fold batter into the loaf pan.
Cook for 60-80 minutes. Stick toothpick in the center to see if it's done (if it comes up clean it's done. Ours took about 60 minutes).
Let cool 20 minutes. Slice and serve!
1 small/medium eggplant
1 yellow straightneck squash
1 large heirloom tomato
2 cans coconut milk (we used 1 can TJ coconut cream + 1 can TJ full fat coconut milk)
3 spoonfuls curry paste (to taste)
Olive oil or avocado oil
Lime juice (to taste)
Heat plenty of oil in a pan until it’s warm but not burning.
While oil is heating, cube the eggplant & squash into bite sized pieces.
Add eggplant & squash to hot oil making sure to keep an eye on it and add more oil as necessary (eggplant soaks up a lot of oil).
Saute eggplant & squash for about 15 minutes, until lightly browned.
While you wait, mix curry paste & coconut milk in a medium sized bowl using a wooden spoon.
Pour coconut milk mixture over eggplant & squash.
Slice heirloom tomato into thin slices and add to the curry.
Let curry simmer over medium heat for at least one hour, stirring occasionally.
Serve over rice and squeeze fresh lime on top! Add toppings of choice! (we suggest avocado, nutritional yeast, kimchi & sunflower seeds--nutrition power house!)
Vegan & Gluten Free Pear/Apple Crumble
One Pot Gluten Free Pasta with Blush Sauce
Big fistful of straight rice vermicelli (or any straight, thick rice noodle)
Coconut milk to taste (we used 1/4-1/2 cup)
5 medium sized tomatoes
1 or 2 peppers of your choosing (we used an Italian pepper and a jalapeño)
1 small onion or half a large onion
A couple cloves of garlic, minced
Oregano, basil and cumin to taste
Cover the bottom of the pot with olive oil and gently heat the oil (you don’t want it to smoke!)
Add the minced garlic, oregano, basil and cumin (or whatever spices you like!)
Add the minced onion (the oil should be hot enough at this point that the onion is sizzling).
While the onion is cooking, chop up peppers and add.
While peppers and onions are cooking, chop up tomatoes and add.
Let it cook down a bit (about 5 mins).
Add coconut milk and stir the mixture (you should get a beautiful blush sauce from this!)
Add pasta. When you add it, make sure it can fit in the pot and that there’s enough liquid to cover the pasta by about 1 inch.
Continue to stir the pasta and check in on it frequently. The sauce should now be at a simmer.
Keep stirring and checking on it for 15-20 minutes (depends on the type of pasta you use). It’s important to check regularly, as it can quickly burn to the pot. When it’s finished, the pasta will be perfectly cooked. It has absorbed the sauce itself, making it extremely flavorful!
Serve with some nutritional yeast for extra decadence and nutrition!
Kabocha Squash Baked Mac n Cheese
Adapted from recipe by The Plant Collective :)
Vegan & gf chocolate chip cookies
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Using a handheld mixer, beat together the softened butter and coconut sugar.
Add vanilla and oat milk and mix to combine, scraping sides as needed.
Add flour with the mixer stopped, then sprinkle baking soda and salt on top of the flour.
On low speed, mix until just combined.
Mix in chocolate chips with a wooden spoon.
Scoop about 1-2 tablespoons of dough and roll into balls. Place on prepared pans about 2 inches apart.
Bake for 10-12 minutes, until barely golden brown on the edges. Mine took about 12 minutes. They will appear soft initially but will firm up as they cool.
Sprinkle cookies with sea salt if you’re feelin’ fancy!
Adapted from recipe by Nora Cooks :)
Peanut Butter Blobs! (gluten and dairy free)
Mix peanut butter, sugar and egg together in a bowl.
Roll dough into balls and place on a cookie sheet evenly spaced.
Use a fork to make a lattice indentation (& add chocolate chips or desired toppings).
Bake for 10-12 mins at 350.
Recipe inspiration: Dylan Hollis
Purple Mashed Potatoes (vegan!)
Put the potatoes in a pot and cover with water. Cover the pot and bring to a boil.
Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 20 minutes (I checked for doneness around 15 minutes). Drain the potatoes and return to the pot.
Lightly mash the potatoes. Add the Earth Balance and slightly heated oat milk and mash until incorporated. Season with salt, pepper and garlic powder to taste. Add more Earth Balance and oat milk if necessary to achieve desired consistency.
Adapted from recipe by Food & Wine :)
Snicker Doodles (gluten and dairy free!)
Preheat oven to 350°F.
In a large mixing bowl, cream the softened unsalted butter and coconut sugar until light and fluffy.
Scrape the sides of the bowl and add in the eggs. Cream until smooth.
Add in baking powder and salt, and mix until combined.
Add in half of the gluten-free flour and mix until combined. Add in the other half of the gluten-free flour and mix until the dough forms.
In a small bowl, stir together the ¼ cup of cane sugar and ground cinnamon.
Scoop out the cookie dough using a 1 ½ teaspoon cookie scoop (I just estimated the size of the dough ball after the first one). Roll the dough ball into the cinnamon sugar mixture and coat well.
Place the cookie dough on a parchment paper-lined baking sheet 1-2 inches apart.
Flatten the cookie dough ball by pressing it down in the center of the ball. Flattening the cookie dough helps to keep the cookies from puffing up in the middle.
Bake for 8 minutes for softer cookies, 10-12 minutes for crispier (I found that at around 10-12 minutes, the cookies were perfect, still soft but not raw).
Allow the cookies to cool on the baking sheet for several minutes before removing them.
Store the cookies in an air-tight container.
Pairs well with dairy free milk or coffee! :)
Recipe inspiration: Mama Knows Gluten Free