Vegan Gluten-Free Waffles
Servings: 8 waffles
Equipment
- Waffle Iron
Ingredients
Wet Ingredients
- 3 cups coconut milk
- 1/2 cup coconut oil (melted)
- 4 tsp chia seeds
- 4 tsp vanilla extract
- 2 TBSP maple syrup
Dry Ingredients
- 4 cups gluten-free flour (I use Bob's Red Mill All Purpose)
- 1 tsp baking soda
- 2 TBSP baking powder
- 1/2 tsp sea salt
- 2 tsp cinnamon
Instructions
- Preheat waffle iron.
- In a medium bowl, mix wet ingredients – coconut milk, oil, vanilla, chia seeds, and syrup together. Whisk until everything is well combined.
- In a large bowl, mix dry ingredients – flour, baking powder, baking soda, cinnamon, and salt.
- Add wet ingredients to dry ingredients and mix well. Let sit for 5 minutes.
- Follow directions for your waffle iron to cook waffles.
- Enjoy! This recipe makes about 7 – 8 large waffles. They freeze well, and just take a few minutes in the toaster oven to reheat.
Vegan One-Pan Mexican Quinoa
Ingredients
- 1 TBSP olive oil
- 2 cloves garlic (minced)
- 1 15 oz can black beans (rinsed and drained)
- 1 14.5 oz can fire roasted tomatoes
- 1 cup frozen corn kernels
- 1 cup chicken broth
- 1 cup uncooked quinoa
- 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Spinach leaves
- Sliced avocado
- Low-fat, spicy dressing (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute.
- Add black beans, tomatoes, corn, quinoa, chicken broth, chili powder, cumin, salt, and black pepper to skillet.
- Bring to a boil, cover, reduce heat to low, and simmer about 20 minutes or until most of the liquid is absorbed and quinoa is tender.
- Serve over spinach and top with avocado slices. Add your favorite low-fat spicy dressing, if desired.
Butternut Squash Casserole
Servings: 12 servings
Ingredients
- 1 large butternut squash (cooked and mashed)
- 1 can sweetened condensed coconut milk
- ½ cup vegan butter (melted)
- 2 TBSP unsweetened oat milk
- 1 tsp cinnamon
- 1 ½ cups vegan marshmallows
Instructions
To Prep Butternut Squash (I like to do this the day before):
- Preheat oven to 400°.
- Cut squash in half lengthwise.
- Scoop out and discard seeds and flesh.
- Place 2 halves cut side down in baking dish and add 1/2 inch water.
- Bake for 1 hour or until squash is soft and golden.
To Make Casserole:
- Grease 9×12 baking dish.
- Mash squash together with remaining ingredients (except marshmallows).
- Scoop squash mixture into pan.
- Top with marshmallows.
- Bake for about 20 minutes, or until cooked through and marshmallows are golden on the top.
Garlic Rosemary Mashed Potatoes
Ingredients
- 3 lb small red potatoes
- 2 tsp dried rosemary
- 3 heaping tsp minced garlic
- ½ cup vegan butter (I use Earth Balance)
- ½-¾ cup chicken broth
- salt + pepper (to taste)
Instructions
- Place potatoes in large pot and cover with water. Add garlic and rosemary.
- Bring water to a boil and cook for about 10-15 minutes or until a fork can easily pierce the potatoes.
- Drain potatoes and return them to the pot.
- Add butter and chicken broth to pot and mash the potatoes.
- Add salt and pepper to taste.