Oatmeal Cranberry Cookies (vegan & gluten free!)

 

Mix Dry ingredients:

  • 1 cup coconut flour
  • 1/4 cup tapioca
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice 
  • 1/4 tsp baking soda 
  • 1/4 tsp baking powder 
  • 1/2 cup dried cranberries 
  • 1/2 cup oatmeal (gluten free)
  • 3/4 cup coconut sugar 

Mix wet ingredients in a separate bowl:

  • 1/2 cup applesauce 
  • 1 cup almond milk 
  • 1/2 tsp vanilla extract 

Once you’ve blended the dry ingredients together, blend the wet ingredient mixture in. If it is too dry, add a little more almond milk so it is easier to scoop onto cookie sheet. 

Bake for 18-20 minutes at 350 degrees. 

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Vegan Tinga (nobody will ever know the difference!)

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I love experimenting with food, so when one of my followers suggested I “Veganize” the popular Mexican dish Tinga, I couldn’t say no!

It was my first time using JackFruit as a meat substitute, and I am very pleased with how well it emulates the texture and consistency of meat. I purchased a pack of 6 “Young Jackfruit in water” for about $17 on Amazon. Two cans = 1lb of “meat”.

What you’ll need:
2 Cans of Young Jackfruit in Water
1/2 can of chipotle peppers in adobo sauce
1 can (15 oz) of steamed tomatoes
1 onion
1tbs Olive Oil

For the Sour Cream:
1/2 Cup soaked cashews
1 lemon
1 teaspoon nutritional yeast
1/2 teaspoon sea salt
1/4 cup water
(I blend the ingredientsĀ in my Nutribullet)

Directions:
1.Heat the oil and saute the onions.
2.Mix chipotle in adobo sauce and tomato in a blender until smooth.
3. Drain and rinse Jackfruit. Pull apart the chunks so that it has the appearanceĀ of shredded chicken.
4.Add all the ingredients together in a pot and let simmer for about 15-20 minutes.

I then assemble the Tinga on a tostada and add a dollop of vegan Sour Cream. Soooo yummy!

 

Vegan Garlic Noodles

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I’m too distracted by my yummy leftovers to even finish this post… THESE GARLIC NOODLES ARE TO DIE FOR. Literally, I want this for my last meal. Not only is it super duper yummy, it’s also VERY easy to make.

What you’ll need:

Box of Spaghetti
6 cloves of garlic
1/4 cup Earth Balance Butter
1/3 cup low sodium Soy Sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon fresh chili paste
(Green onion optional)

Instructions:

  1. Bring water to a rolling boil. (I like to add salt to speed this up and add flavor to the noodles.)
  2. Add Noodles.
  3. In a separate pot melt butter, then add in sugar, soy sauce, garlic and chili paste until well blended.
  4. Drain noodles, return to pot and pour over mixture. Mix Well!

Enjoy the goodness of this Asian noodle dish!