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
4 small pears 🍐
1/2 cup King Arthur gf
1/2 cup almond flour
2 tablespoons ground flaxseed meal
1/4 cup coconut flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 cup coconut oil
1/4 cup coconut sugar
1 cup oat milk
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
3-4 apples (enough fruit to cover the bottom of a glass baking dish)
½ cup maple syrup (¼ for the filling + ¼ for the crumble topping)
Squeeze of lemon
1 teaspoon vanilla extract
1 cup rolled oats
½ cup gluten free flour
½ cup chia seeds
¼ cup avocado oil or olive oil
Heavy dash of salt
Heavy dash of cinnamon
Preheat the oven to 350 degrees.
Chop apples & pears into bite sized pieces and add to a bowl.
Toss fruit with ¼ cup maple syrup, cinnamon, vanilla extract, and a dash of lemon juice
Grease glass baking dish.
Lay fruit evenly along the bottom of the dish.
Using the bowl you used for the wet ingredients, mix together oats, gluten free flour, and chia seeds. Mix in the olive oil and ¼ cup maple syrup. The mixture should form a paste.
Spread the crumble mixture over the fruit evenly and bake for 45 minutes-1 hour (until the fruit is nice and melty and the crumble on top is golden brown).
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
24 oz bag of pasta (we used rice noodle “shells”)
1 kabocha squash
6 tbsp nutritional yeast
1 cup oat milk
1 tbsp dijon mustard
1 tsp paprika
1 tsp sea salt
black pepper to taste
1/2 lemon, juice
1 tsp garlic powder
1/2 tsp onion powder
1/2 cup sunflower kernels
1/2 cup ground potato chips (we used a mortar and pestle)
1 tbsp nutritional yeast
1 tbsp olive oil
1/2 tsp sea salt
Preheat oven to 400 degrees. Chop your squash in half. Scoop out the seeds from the middle.
Line a baking tray with parchment paper and cook your squash halves face down for about 35-45 minutes or until tender. The time varies depending on the size of your squash so make sure to test the tenderness with a fork (ours was quite large so it took closer to 45 minutes).
Once the squash has cooled (we put ours in the fridge to speed it up) scoop out the flesh and add to a food processor or blender along with the nutritional yeast, oat milk, dijon mustard, paprika, lemon juice, garlic powder, onion powder, salt, and pepper. Start with 1 cup of plant-based milk, blend, and add more if needed.
While you’re doing this, put the water on for the pasta and grease a casserole dish with oil, and turn oven heat up to 475 degrees.
Cook your pasta, drain, then return to it’s pot.
Mix the cheese sauce with the pasta. There should be more cheese than pasta. Pour your cheesy pasta into the casserole dish and spread evenly.
Prepare your breading by crushing sunflower kernels and potato chips in the mortar and pestle with the olive oil, nutritional yeast, and salt. Sprinkle on top of your pasta.
Place your casserole dish in the oven and cook until the breading starts to brown (about 15 minutes).
Adapted from recipe by The Plant Collective :)
Vegan & gf chocolate chip cookies
1/2 cup vegan butter, softened to room temperature (I used Earth Balance, but I didn’t actually have a full ½ cup left, so I added in a bit of avocado oil to make up the difference)
⅔ cup coconut sugar (I actually used a little bit less since I don’t like my baked goods super sweet)
2 teaspoons pure vanilla extract
1/4 cup non-dairy milk (I used oat milk)
1 3/4 cups gluten free flour mix (I used King Arthur 1:1)
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vegan chocolate chips
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 :)
Purple Mashed Potatoes (vegan!)
Bag of purple potatoes (or any kind of potatoes), washed and cut into cubes (I cut up enough to fill about ¾ of a standard sized pot)
Earth Balance to taste (I used at least 2 heaping tablespoons)
Approximately 2 cups of warmed oat milk--you can add more to get to desired moisture/creaminess (you could also use almond milk)
Freshly ground pepper
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 :)
Peanut Butter Blobs! (gluten and dairy free)
1 cup peanut butter
1/2 cup coconut sugar (I can’t use cane sugar but feel free to use cane sugar)
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