Apple Crisp Vegan & Gluten Free

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In honor of National Pie Day, I celebrated with a healthier option. This apple crisp is vegan and gluten free and absolutely delicious. Packed with red skinned apples, this crisp is also easy to make. It’s perfect for a chilly winter evening. Add a cup of hot herbal tea to experience bliss!

Apple Crisp title meme

Apple Crisp Without the Guilt

This yummy dessert comes from blogger friend Rebecca. I adapted her recipe slightly. Check out her blog Strength & Sunshine for lots of vegan and gluten free recipes. And see the original recipe for her apple crisp here.

Apple crisp, the vegan and gluten free version, uses simple ingredients such as red skinned apples, gluten free oats and flour, cinnamon and plant based butter. It comes together in minutes and the result is a hot, fragrant, good-for-you dessert.

For the best health benefits, leave the peeling on the apples.

Apple Crisp
Apple Crisp starts with red skinned apples and fresh lemon juice.

Apple Crisp Recipe

I left the peeling on Gala apples and sliced them fairly thin after coring them. Next time I’ll slice the apples a bit thicker. Any apple is fine for the crisp, however red skinned apples have more health benefits.

Although oats are naturally gluten free, they are usually processed in facilities that also process wheat flour. If gluten free is desired, make sure the package of oats says “gluten free”. For this recipe I used oat flour. Use any gluten free or regular flour. And I only use plant based butter. More and more options are available at the grocery store for plant based products. I’m so happy about that! Find plant based butter in the refrigerator section, next to dairy products.

Apple Crisp Vegan & Gluten Free

This delicious apple crisp is vegan and gluten free.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Apple Crisp, Gluten Free, Vegan
Servings: 4 Servings

Ingredients

  • 4 large red skinned apples, sliced or apples of choice
  • 2 tbsp coconut sugar
  • 2 tsp fresh lemon juice
  • 1 tsp cinnamon

For Crisp Topping

  • 1 cup gluten free rolled oats
  • 1/2 cup gluten free flour
  • 1/2 cup brown sugar, organic, non GMO & sulphur free
  • 1/2 stick plant based butter, cubed (1/2 stick = 4 tbsp)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla

Instructions

For Apple Filling

  • Preheat oven to 375 degrees
  • In a large bowl, combine apple slices, coconut sugar, lemon juice and cinnamon. Stir to coat. Place apples in a greased 2 quart glass baking dish.

For Crisp Topping

  • In another bowl, combine oats, flour, brown sugar, cinnamon, plant based butter and vanilla. Use hands to to incorporate butter into mixture.
  • Sprinkle topping over sliced apples in baking dish.
  • Baked uncovered in oven 40 - 50 minutes, or until crisp topping browns. Makes 4 - 6 servings. Serve warm topped with dairy free ice cream or whipped topping, if desired.

 

Apple Crisp apple filling
Apple filling
Apple Crisp
Ready to bake.

Enjoying Apple Crisp

The apple crisp tasted as great as it smelled while it baked. I love simple desserts like this for an occasional treat, especially during winter. As I stated above, next time I’ll slice my apples a bit thicker. And I’ll shorten the baking time by five minutes. I left my crisp in for 45 minutes and the topping got a little dark. It tasted wonderful though! And I will make this special treat again.

Do you have a favorite winter treat?

Ready to Eat Apple Crisp
Ready to eat.

For National Pie Day Try These:

Lentil Shepherd’s Pie

Raw Wild Blueberry Pie

Order gluten free flour and oats below:

 


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Vegan Pineapple Fried Rice

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The fresh pineapple I bought yesterday inspired this oh so simple recipe, Vegan Pineapple Fried Rice. I’d never bought and prepared a fresh pineapple before. The experience came about as a result of my 62 outrageous birthday activities. Check that post out here. It proved remarkably easy to cut up that pineapple.

I intended to use my delicious pineapple in a fruit salad today. However, a new idea arose. What about creating a simple pineapple fried rice, free from egg and soy? I liked that idea!

Vegan Pineapple Fried Rice title meme

Cutting Up a Pineapple

I love pineapple. I’m one of those that used to request it on pizzas and mix it in with cottage cheese. Currently I add frozen pineapple chunks to smoothies most mornings. And for good reason. Pineapples reduce inflammation in joints and muscles and protect against constipation and irritable bowel syndrome. They prevent infections while wounds heal and improve oral and eye health. Pineapple boosts the immune system and helps to prevent arthritis, cancer and heart disease. And finally, this fruit reduces the risk of dementia and Alzheimer’s.

When I purchased a pineapple yesterday, I did so knowing I don’t own a corer. I do own a knife, and that was good enough. Fortunately, the tag on the pineapple offered four easy steps for preparing the fruit. Cut off the top of the pineapple. Divide it in two and then divide those halves again so that you have four sections. Slightly trim away the center and then slide the knife between the outer skin and the fruit. Cut down through each section of pineapple and slide the segments into a bowl. See the photo collage below. Easy peasy.

Vegan Pineapple Fried Rice Cutting the Fruit

Pineapple Fried Rice

I frequently prepare stir fried veggies, without a recipe. I adapted what I know to create this simple dish. It’s perfect for a quick evening meal. Use any veggies that you have on hand. Vegan Pineapple Fried Rice is also a great way to use leftover brown rice. Prepare brown rice with water, or use this veggie broth recipe.

Vegan Pineapple Fried Rice

This easy to prepare recipe is adaptable. Use whatever veggies you have on hand.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: Fried Rice, Pineapple, Vegan
Servings: 4

Equipment

  • Non stick skillet

Ingredients

  • 1 tbsp coconut oil
  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups pineapple chunks, fresh or canned
  • 3 cups cooked brown rice
  • 1 cup raw cashews
  • 3 tbsp Bragg liquid aminos
  • 1 tbsp sesame oil
  • 1/2 tsp ground ginger
  • 1 tbsp raw organic honey
  • 1/4 tsp red pepper flakes optional

Instructions

  • In a small bowl, whisk together liquid aminos, sesame oil, ginger, honey and red pepper flakes (if using). Set aside.
  • In a large non stick skillet, saute onion, garlic, carrots and celery in coconut oil until veggies are crisp tender. Add pineapple and cashews, stirring and cooking until heated through.
  • Add cooked rice and liquid mixture. Stir well, simmering for a couple of minutes. Remove from heat and serve. Makes 4 servings.

Vegan Pineapple Fried Rice Saute

Adapt This Recipe

The Vegan Pineapple Fried Rice was so good! The recipe was the perfect use for my fresh pineapple. The beauty of this simple recipe is that it is so adaptable. Use whatever veggies you have on hand…peas, non GMO corn, fresh tomatoes, snow peas, broccoli. Saute the veggies first and then add the pineapple and cashews and the cooked rice. Leave out the red pepper flakes, for a no spice dish. Or add more if you like the heat!

I enjoyed the Vegan Pineapple Fried Rice. Grabbing a set of chopsticks, I savored this delicious meal. It goes into my meal rotation.

Vegan Pineapple Fried Rice with Chopsticks
Vegan Pineapple Fried Rice with chopsticks

 

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Aloo Matar Soup

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If you enjoy Indian food, Aloo Matar is a delicious meal, robust with potatoes, peas and tomatoes in a garam masala and curry sauce. However, have you ever tried Aloo Matar Soup?

Over on my other blog, Cindy Goes Beyond, I’m sharing 62 Outrageous Things to Do for My 62nd Birthday…in January. Pop over there and see what the adventure is all about. The short version is, I wrote 62 fun and outrageous activities on slips of paper, folded them up and dropped them into a jar. Every day I draw a piece of paper, randomly, and do what is written there. It’s fun. It pushes me beyond my comfort zone. And I’m learning and growing from the experience.

Last week one of the activities I drew out was this: Create a New Recipe

One of the perks of a plant based lifestyle is that I cook at home most of the time. I’ve enjoyed learning new ways of cooking along with new ways of eating. As a first born perfectionist type, I heavily rely on recipes, so that the dish turns out right. The past couple of years, though, I’ve experimented with recipes more, followed my intuition while cooking and just had fun.

Creating a new recipe sounded fun…and it challenged me to rely on what I’ve learned and what I know. No peeking at recipes allowed.

Aloo Matar Soup title meme

Aloo Matar Soup

As the day progressed, I considered what recipe to create. Suddenly, into my head popped an idea…Aloo Matar Soup. The original easy to make recipe came to me by way of Anthony William. It’s a favorite of mine. I wondered how making Aloo Mater into a soup would be? I could use the pressure cooker and create dinner in minutes.

Here is the recipe I came up with:

Aloo Matar Soup
Print Recipe
5 from 1 vote

Aloo Matar Soup

Wonderful soup featuring peas, potatoes and tomatoes in a curry flavored broth
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Keyword: Aloo Matar Soup
Servings: 6 Servings

Equipment

  • Pressure Cooker

Ingredients

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 5 potatoes, peeled and cubed
  • 2 cans peas, drained
  • 2 cans diced tomatoes
  • 2 tsp raw organic honey
  • 1 tsp sea salt
  • 1/2 tsp garam masala
  • 1/2 tsp curry powder
  • 1 tsp ground ginger
  • 4 cups vegetable broth may substitute water
  • 1 tsp coconut oil

Instructions

  • In uncovered pressure cooker, saute onions and garlic in coconut oil on high heat, 3 minutes or until softened.
  • Add potatoes, peas, tomatoes, honey, sea salt, garam masala, curry powder, ginger and vegetable broth.
  • Lock on lid and bring to pressure on "soup" setting. Cook for 15 minutes. Use quick release. Makes 6 servings.
  • Can make on stove top as well. Saute onions and garlic in large soup pot, in small amount of coconut oil. Add remaining ingredients. Bring to a boil, then reduce heat, cover and simmer for 15 - 20 minutes, or until potatoes are cooked through.

Aloo Matar Soup Cooking

Enjoying Aloo Matar Soup

I enjoy soup and I can eat it every day. It’s especially nice to have a big container of soup ready to go in the fridge, for a quick and healthy meal. This wonderfully flavored Aloo Matar Soup is perfect! I love the blend of spices and the simplicity of the recipe.

It’s Aloo Matar, eaten with a spoon. That’s a win/win for me.

Aloo Matar Soup Bowl

Pick up your soup items below:

 


 

 

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Two Gluten Free Cookie Recipes

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Yesterday, December 4, was National Cookie Day. Purposefully situation during the holiday season, Cookie Day encourages people to bake and create treats to enjoy and to share.

To celebrate the day, I tried out two gluten free cookie recipes, thanks to my blogging associate Rebecca. She regularly posts gluten free, vegan and allergy free recipes on her site, Strength and Sunshine.

These easy to make cookies are perfect for snacking or sharing during the holidays.

Two Gluten Free Cookie Recipes title meme

The Origins of Cookies

Did you know that the word cookie originates from the Dutch word koekie, meaning “little cake”? The treats themselves originated in Persia in the 7th century, shortly after the use of sugar became common in the area. From there cookies spread to Europe. Cookies were regularly consumed throughout Europe by the 14th century.

In the 17th century, cookies arrived in America. Early favorites included macaroons and gingerbread. Most English speaking countries, other than the United States, refer to cookies as biscuits. American biscuits are a different food entirely, and often covered in gravy!

During this joyful season, bake cookies with family and friends. Share some. And try these two gluten free cookie recipes.

Two Gluten Free Cookie Recipes with Tea
Two Gluten Free Cookie Recipes – shortbread and loaded.

Two Gluten Free Cookie Recipes

These recipes use gluten free flour. You can blend your own, see this post for suggestions, or you can purchase gluten free flour that can be substituted for regular flour. For these two gluten free cookie recipes, I used gluten free flour that was a 1 for 1 brand, meaning 1 cup of gluten free flour equals 1 cup of regular flour.

I also used plant based butter and a flax egg, making these cookies vegan as well.

Rustic Shortbread

I love shortbread, partly because of its association with Scotland. These simple treats are a traditional Scottish biscuit made with sugar, flour and butter. I’ve been experimenting with gluten free shortbread since I switched to a plant based lifestyle and eliminated white, refined sugar from my diet. I occasionally eat something with a small amount of sugar in it, however for the most part, I avoid it and feel better for it.

I slightly adapted this recipe from Rebecca, using coconut sugar in the recipe instead of erythritol. As a result, my shortbread is rustic looking, due to the brown coconut sugar, but oh so delicious. This is the best recipe I have found, for gluten free, plant based shortbread. Check out Rebecca’s version HERE.

Rustic Shortbread

This rustic shortbread is the perfect accompaniment for a cup of hot tea.
Prep Time15 mins
Cook Time35 mins
Chill in refrigerator1 hr
Total Time1 hr 50 mins
Course: Dessert
Cuisine: Scottish
Keyword: Gluten Free Cookie, Shortbread
Servings: 12 servings

Ingredients

  • 2 cups gluten free flour
  • 1 cup vegan butter
  • 1/2 cup coconut sugar may use erythritol or other granular sweetener
  • 1 tsp pure vanilla optional

Instructions

  • In a large bowl, combine flour, butter cut into chunks, coconut sugar and vanilla.
  • Mix and knead dough by hand, making sure butter is fully incorporated.
  • Chill dough for at least 1 hour in the fridge.
  • Line an 8X8 pan with parchment paper. Remove dough from refrigerator and let warm for a few minutes.
  • Press dough into pan, to 1/2 inch thickness. Smooth top. With a sharp knife, score dough into bars and prick centers with a fork. I made 12 bars.
  • Bake in 325 degree oven for 35 minutes, until slightly golden.
  • Remove shortbread from oven and while still warm, fully slice along score lines. Lift cookies out by parchment paper and allow to cool completely. I found that the cookies held their shape better if I left them on the parchment to cool. Store in an airtight container.

 

Two Gluten Free Cookie Recipes Shortbread
Rustic Shortbread

Loaded Cookies

When I saw Rebecca’s recipe for these gluten free cookies, I knew Greg would love them. Use an egg substitute, such as a “flax egg”, nut milk and dairy free white chocolate chips to keep them plant based. Check out Rebecca’s original recipe HERE.

Loaded Gluten Free Cookies

These treats combine pretzels and white chocolate chips to make a scrumptious cookie.
Prep Time10 mins
Cook Time13 mins
Course: Dessert
Cuisine: American
Keyword: Gluten Free Cookie, Loaded Gluten Free Cookie
Servings: 9

Ingredients

  • 1 1/2 cups gluten free flour
  • 1/2 tsp baking soda
  • 1/2 cup coconut sugar or brown sugar erythitrol
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water) or other egg replacement
  • 1/2 tsp pure vanilla
  • 4 tbsp vegan butter, softened slightly
  • 2 tbsp unsweetened non dairy milk such as almond coconut
  • 1 cup gluten free pretzels, crushed
  • 1/2 cup dairy free white chocolate chips

Instructions

  • Preheat oven to 350 degrees
  • In a large bowl, combine flour, baking soda and coconut or brown sugar.
  • Add flax egg. (let ground flax and water set for 5 minutes before using), vanilla, softened butter and milk. Mix well with hands.
  • Fold in crushed pretzels and white chocolate chips, mixing until combined well.
  • Line a cookie sheet with parchment paper. Divide cookie dough into 8 - 10 mounds and place on cookie sheet. I made 9 mounds.
  • Bake for 13 minutes, until cookies are slightly browned.
  • Remove from oven. Use a spatula to move cookies to a wire rack. Cool completely. Store in an airtight container.

Celebrating Cookie Day

The two gluten free cookie recipes came together easily. I made the shortbread dough and while it chilled in the refrigerator, I made and baked the loaded cookies. As that batch of treats cooled, I popped the shortbread into the oven.

Both cookies are excellent! I’m grateful for Rebecca’s recipes. For those who are not concerned with consuming gluten, dairy products, eggs and sugar, it is simple to switch out the ingredients. However, I’d encourage you to try these two gluten free cookies recipes. They taste amazing, just as they are.

You can find gluten free flour, ground flax, coconut sugar or erythritol in health conscious grocery stores or even at most Walmart Stores. Or check out the Amazon links below.

And happy…and healthy…baking this holiday season!

Gluten Free and Vegan Baking Supplies

 



 

 

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Easy Vegetable Noodle Soup

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As we enter cold and flu season, I love having an arsenal of health boosting soups that I can prepare quickly and easily. Nothing soothes a scratchy throat or comforts an achy body quite like a bowl of steaming hot soup. That old standby, chicken noodle soup, is no longer a suitable choice for me. However, I wondered if I could find a plant based option.

I did.

This easy vegetable noodle soup is nourishing and soothing. And, using an instant pot, it’s ready in under 30 minutes.

Easy Vegetable Noodle Soup Title Meme

Plant Based and Gluten Free

This recipe is adapted from one in Vegan Pressure Cooking. I changed the seasonings and used gluten free Pad Thai noodles made from brown rice. You can use sobo noodles or regular Pad Thai noodles, if you are not gluten sensitive.

This hearty soup is full of veggies and made using my DIY vegetable broth, which I absolutely love. You can substitute store bought vegetable broth if desired.

Easy Vegetable Noodle Soup

This hearty soup is packed with veggies and gluten free noodles for a healthy alternative to chicken and noodle soup.
Prep Time10 mins
Cook Time8 mins
Course: Soup
Cuisine: American
Keyword: vegetable noodle soup, vegetable soup
Servings: 6 servings

Equipment

  • Pressure Cooker

Ingredients

  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 3 garlic cloves, minced
  • 2 cups green beans, fresh or frozen, cut into pieces may substitute organic canned green beans
  • 1 bay leaf
  • 1 tsp Herbs de Provence
  • 1/2 tsp dried sage
  • 1 cup dried brown or green lentils
  • 4 ounces noodles, pad Thai or sobo
  • 4 cups vegetable broth
  • 1 1/2 cups water

Instructions

  • In uncovered pressure cooker, saute onions, garlic, carrots, green beans and celery for 3 minutes. Add seasonings and stir and cook for 2 more minutes.
  • Add lentils, noodles, vegetable broth and water to pressure cooker. Lock on lid. Cook for 8 minutes. Use a quick release. Remove lid.
  • Test noodles and lentils. If not quite done, simmer in uncovered pressure cooker until done, adding more water if necessary. If using canned green beans, add at this time. Remove bay leaf and serve. Makes 6 servings.

Easy Vegetable Noodle Soup

This wonderfully fragrant soup cooked in minutes. And the added brown rice pad Thai noodles created a meal that’s perfect for a chilly evening or comforting when combating the sniffles.

If you don’t have a pressure cooker, you can prepare the easy vegetable noodle soup on the stove top. Saute veggies then combine all the ingredients in a large pot. Bring soup to a boil, then lower heat. Simmer until vegetables are tender. Add the noodles during the last five minutes of cooking time.

This soup inspires me to see if gluten free ramen noodles exist. If so, watch for an easy and healthy ramen soup you can make yourself.

It’s soup season! I’m so glad.

Do you have a favorite soup?

Easy Vegetable Noodle Soup Ready to Eat
Easy Vegetable Noodle Soup, ready to eat.

 

Try these nourishing plant based soups as well:

Easy Soups for Cold Days

This pressure cooker is available on Amazon:

And I used these Pad Thai noodles. Amazon sells them in packages of six.


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Quick Bean Chili

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I love soups, stews and chilis any time of year. However, during fall, as the nights grow longer and the temperatures cooler, I could live on them. Soups are not only comforting, they are full of flavor and healthy nutrients.

This quick bean chili comes together in minutes. It’s perfect for those evenings when the day has been full and busy. Having recipes available that can provide a hot meal in a few minutes lessens the likelihood of grabbing fast food on the way home.

Quick Bean Chili title meme

Quick Bean Chili Recipe

This recipe comes together quickly due to using canned goods, instead of dried beans. I chose to use great northern beans, however any canned beans works. This is a moderately spicy chili. Adjust the heat level by adding or reducing the cayenne pepper. Use a small vegetable chopper to make quick work of prepping veggies.

This recipe was adapted from one in Vegan Pressure Cooking.

And here is the recipe for making your own vegetable broth, from scraps! I use this wonderful broth in so many recipes. And it is so easy to make.

Quick Bean Chili
Print Recipe
5 from 7 votes

Quick Bean Chili

This fast and easy to prepare chili relies on canned beans and fresh veggies.
Prep Time10 mins
Cook Time8 mins
Course: Main Course
Cuisine: American
Keyword: Bean Chili, Quick
Servings: 6 servings

Equipment

  • Pressure Cooker

Ingredients

  • 1 tsp coconut oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 2 large green bell peppers, diced
  • 1 small can green chilies, mild or medium
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (add more or less, as desired)
  • 2 14 oz cans diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 cup water
  • 1 can non GMO corn
  • 2 cans great northern beans (or beans of choice)
  • 1 tsp sea salt

Instructions

  • In uncovered pressure cooker, heat coconut oil on medium heat. I use the meat setting. Add onion, garlic, carrots and celery. Saute for 3 minutes, until veggies soften.
  • Add bell peppers. Cook for another minute.
  • Add green chilies, spices, canned tomatoes, canned beans, canned corn, tomato paste, broth and water.
  • Cover and lock on lid. Bring to pressure and cook for 8 minutes. Allow natural release.
  • Remove lid, stir and add sea salt. Makes 6 - 8 servings.

Meal in Minutes

I love using the pressure cooker for healthy meals. In minutes this quick bean chili was ready. And it was oh…so…good! The blend of beans, fresh veggies and seasonings was perfect.

The chili offered even more flavor the next day. And it thickened up to more of a chunky chili consistency.

I’m always looking for a great soup, stew or chili recipe, plant based of course! If you have a favorite recipe, please provide a link in the comments below. I’ll be doing a plant based soup, stew and chili roundup in the near future. I’d love to include yours.

Quick Bean Chili
Quick Bean Chili, ready in under 20 minutes.

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Vegan and Gluten Free Pumpkin Recipes

This post may contain affiliate links. Please read my Disclosure Policy for details.

With fall well underway and the holiday season imminent, I’m excited to offer a roundup of Vegan and Gluten Free Pumpkin Recipes. These delicious goodies come from several contributors in the health and/or blogging community and I’m pleased to share their recipes as well as a couple of my own.

Pumpkin is THE signature flavor of fall. In addition to adding amazing richness to baked goods, it provides healing benefits that support the body. Check out this post about the impressive ways that pumpkin improves health and wellness.

And then grab a pumpkin or a can of organic pumpkin puree and head into the kitchen to try one of these 12 recipes.

Vegan and Gluten Free Pumpkin Recipes title meme

Vegan and Gluten Free Pumpkin Recipes

These recipes are plant based and gluten free. If gluten sensitivity isn’t an issue for you, as it is for me, then feel free to use your favorite flour. However, I can guarantee that these goodies are delicious, just as they are. Even if you’ve never tried a vegan or gluten free recipe, this might be a great time to experience the difference plant based can make, in lessening inflammation in the body without sacrificing flavor.

Please visit each link provided to find the recipe. And check out the contributor’s blog site while you are there!

Pumpkin Recipes Thumbprint Cookies
Pumpkin Cookies with Apple Butter Thumbprint by A Meal In Mind

Pumpkin Cookies with Apple Butter Thumbprint

by Beth with www.amealinmind.com

Pumpkin Recipes Spice Bars
Pumpkin Pie Spice Bars by A Meal in Mind

Pumpkin Pie Spice Bars

by Beth with www.amealinmind.com

Pumpkin Recipes Pie
Vegan and Gluten Free Pumpkin Recipes: Pumpkin Pie by Medical Medium

Pumpkin Pie

by Anthony with www.medicalmedium.com

Vegan and Gluten Free Pumpkin Recipes Seeds
Sweet and Spicy Pumpkin Seeds by Medical Medium

Sweet and Spicy Pumpkin Seeds

by Anthony with www.medicalmedium.com

Pumpkin Pancakes
Vegan and Gluten Free Pumpkin Recipes: Pumpkin Pie Pancakes by Medical Medium

Pumpkin Pie Pancakes

by Anthony with www.medicalmedium.com

Vegan and Gluten Free Pumpkin Recipes Bread
Pumpkin Zucchini Bread by Strength & Sunshine

Pumpkin Zucchini Bread

by Rebecca with www.strengthandsunshine.com

Vegan and Gluten Free Pumpkin Recipes Chocolate Chip Cookies
Soft Chocolate Chip Pumpkin Cookies by Bakerita

Soft Chocolate Chip Pumpkin Cookies

by Rachel with www.bakerita.com

Vegan and Gluten Free Pumpkin Recipes Donuts
Vegan and Gluten Free Pumpkin Recipes: Easy Baked Pumpkin Donuts by A Dash of Megnut

Easy Baked Pumpkin Donuts

by Megan with www.adashofmegnut.com

Vegan and Gluten Free Pumpkin Recipes Muffins
Pumpkin Muffins by Just What We Eat

Pumpkin Muffins

by Morgan with www.justwhatweeat.com

Vegan and Gluten Free Pumpkin Recipes Pumpkin Scones
Vegan and Gluten Free Pumpkin Recipes: Pumpkin Scones by Just What We Eat

Pumpkin Scones

by Morgan with www.justwhatweeat.com

Vegan and Gluten Free Pumpkin Recipe Pumpkin Bars
Easy Pumpkin Bars by Journey With Healthy Me

Easy Pumpkin Bars

by Cindy with www.journeywithhealthyme.com

Vegan and Gluten Free Pumpkin Recipes One Bowl Pumpkin Bread
One Bowl Pumpkin Bread by Journey With Healthy Me

One Bowl Pumpkin Bread

by Cindy with www.journeywithhealthyme.com

Enjoy Pumpkin Season

I hope you find a recipe or two or three to try, to fully enjoy this comforting time of year. And if you have a favorite pumpkin recipe, please share a link to the recipe in the comments below. As a favor to my readers, please indicate whether the recipe is vegan and gluten free.

Happy fall and happy baking!

Pumpkin's Health Benefits Winter Squash

 

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Vegan and Gluten Free Pumpkin Bars

This post may contain affiliate links. Please read my Disclosure Policy for details.

One thing that many people enjoy about fall is pumpkin flavored everything. From pumpkin spice lattes to pumpkin donuts and gnocchi, this rich and homey flavor defines the season.

This evening I happily tried a new pumpkin recipe, adapted from litecravings.com. These easy to prepare bars are full of pumpkin flavor and spices. They do not contain gluten, eggs, oil, grains or refined sugar.

Vegan Gluten Free Pumpkin Bars Title Meme

 

Vegan and Gluten Free Pumpkin Bars

I used organic canned pumpkin puree for this recipe. The rest of my ingredients were organic as well and non GMO. Make sure you are using pumpkin puree, rather than pumpkin pie filling, which is loaded with sugar. I found non GMO peanut butter powder at my local Natural Grocers, in the refrigerator section of the bulk foods aisle. I located the almond meal, which gives the bars a nice texture, in the same section. You can use almond flour instead, if desired.

The original recipe required two eggs. I used “flax eggs” instead. Check out this post, for four egg substitutes, including flax eggs, that work well for baking.

Vegan & Gluten Free Pumpkin Bars

These easy to prepare bars are rich with pumpkin flavor and spices and do not contain eggs, oil, refined sugar or gluten.
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Gluten Free, Pumpkin Bars, Vegan
Servings: 9

Ingredients

  • 1 cup pumpkin puree, organic if possible
  • 1/4 cup powdered peanut butter
  • 1/4 cup coconut sugar
  • 1/4 cup unsweetened apple sauce, organic if possible
  • 2 flax eggs
  • 1 1/2 tsp baking powder, aluminum free
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 cup almond meal or almond flour
  • 1/2 tsp sea salt
  • 1/4 cup walnut pieces optional

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients except for the almond meal.
  • Fold in almond meal, just until combined. Pour mixture into an 8x8 cooking pan, lightly greased with coconut oil.
  • Top with walnut pieces, if desired. Dark chocolate chips would be good too.
  • Bake 20 - 30 minutes, until toothpick inserted in middle comes out with just a bit of batter clinging to it. It's okay to slightly undercook the bars. Begin testing for doneness at 20 minutes.
  • Let cool completely, at least one hour. Bars do even better chilled for several hours in the fridge so that they set. Cut into 9 bars,
Ingredients for vegan pumpkin bars
Ingredients for vegan and gluten free pumpkin bars.

Pumpkin Bars that Taste Like Fall

I admit, I rushed the cooling process so I could finish up photos and complete my blog post! However, these vegan and gluten free bars are so good! The bars are slightly sweet and loaded with spiced pumpkin goodness. Because my bars were still warm, they tasted like a delightful cross between pumpkin pie and pumpkin brownies.

The remainder of the bars will chill in the refrigerator overnight. I baked them for about 25 minutes. I think next time…and there will be a next time…I’ll leave them in two minutes longer.

I enjoyed a couple of vegan and gluten free pumpkin bars with a cup of hot peppermint tea. They were perfection…and the taste of fall….in every yummy bite.

Vegan and Gluten Free Pumpkin Bars

 

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Purple Hull Beans and Vegetables

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In a recent post, I mentioned that I looked for hull beans at the farmer’s market, without success. I have a recipe I’m eager to try and hull beans are a late summer crop.

However, on the next visit, I scored! One market vendor offered purple hull beans for sale. I purchased a large container of the beans, excited to create a hearty meal from them.

Purple hull beans and vegetables are another perfect end of the season treat, using fresh produce. For another great recipe, check out Summer Succotash.

Purple Hull Beans and Vegetables Title Meme
Background template created by my blogging friend, Lisa Mitchell.

What are Purple Hull Beans?

These staples of the south are closely related to black eyed peas. They thrive in warm, sunny environments. Other names for this bean are southern peas or cowpeas. Purple hull beans originated in Africa and came to the United States by way of Egypt, Asia and Europe.

The outer pod, or hull, turns a deep purple color as the seeds inside mature. Peel back the hull and snap out the beans, which are a pale green color when fresh. Purple hull beans are considered creamier, smoother in texture and sweeter than black eyed peas.

My cousin, Michael Lauderdale, used to grow purple hull beans in his garden. I loved visiting his farm and dining on a big bowl of freshly prepared beans. My favorite summer meals continue to be simple ones made from garden produce. I couldn’t wait to try my new recipe featuring a mix of purple hull beans and vegetables.

Purple Hull Beans and Vegetables In the Shell
Purple hull beans in the pod.
Purple Hull Beans Shelled
Shelled beans.

Purple Hull Beans and Vegetables

The recipe is adapted from the wonderful book, Vegan Under Pressure. I used garden fresh tomatoes, onions, green bell peppers and hull beans along with canned non GMO corn. The pressure cooker creates a healthy meal in minutes.

Purple Hull Beans and Vegetables
Print Recipe
5 from 3 votes

Purple Hull Beans and Vegetables

Enjoy end of the summer produce with this savory dish.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Purple Hull Beans and Vegetables

Equipment

  • Pressure Cooker

Ingredients

  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 small bell pepper, diced
  • 2 tsp ground cumin
  • 2 cups shelled hull beans
  • 1/2 cup vegetable broth
  • 3/4 cup tomato, diced
  • 1 1/2 cups corn, fresh or canned, non GMO

Instructions

  • Heat pressure cooker (I use the meat setting). Saute onion and garlic in small amount of vegetable broth, for 2 minutes. Add bell pepper and continue to stir and cook, for another minute.
  • Add hull beans, vegetable broth and cumin. Lock on lid and bring to pressure. Cook for 5 minutes. Let pressure release naturally. Carefully remove lid.
  • Taste to make sure hull beans are tender. If not, cover and return to pressure and cook for 1 - 3 minutes more. Carefully remove lid.
  • Stir in diced tomatoes and corn. Simmer in open pressure cooker for 5 minutes, until tomatoes begin to break down. Or replace lid and allow to sit for 5 minutes. Makes 4 servings.
Purple Hull Beans and Vegetables Before Cooking
Purple Hull Beans and Vegetables before cooking…
After cooking purple hull beans
…and after.

Savoring an End of Summer Meal

This pot of purple hull beans and vegetables completely satisfied my craving for a hearty end of the season meal. The combination of beans and vegetables was perfect. I used my own DIY Broth from Vegetable Scraps for the stock. And the cumin lent a hint of spice to the mix.

Greg and I enjoyed a steaming bowl of this delicious meal, without adding anything else. However, purple hull beans and vegetables are excellent as well served over brown rice, quinoa or a plain baked potato.

I’ll be looking for more hull beans on my next trip to the farmer’s market. This is a meal I can enjoy well into fall, as long as the beans are available.

Purple Hull Beans and Vegetables
A bowl of summer goodness.

Pick up a copy of Vegan Under Pressure and get your own Pressure Pot. They are so handy to have in the kitchen.

 

 

 


 

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Navy Beans, Brown Rice & Kale

This post may contain affiliate links. Please read my Disclosure Policy for details.

When I have the itch to try a new recipe, on a hot and muggy day, I turn to my pressure pot. Not only is my meal ready in minutes, the kitchen stays cool. I thumbed through one of my vegan pressure cooker books for inspiration. The one that caught my interest, Navy Beans, Brown Rice & Kale, was easily adapted to meet my dietary needs. I also had most of the ingredients on hand.

Navy Beans Brown Rice & Kale Title Meme

Navy Beans, Brown Rice & Kale

I chose this recipe because I love the combination of beans and rice. Throw in some greens…kale in this case…and some onion, garlic and seasonings and it’s the perfect quick meal for me.

After an afternoon busy with real estate, it was a joy to come home and prepare a fast and nutritious meal in the pressure cooker.

Navy Beans, Brown Rice & Kale

This delicious recipe comes together quickly in the pressure cooker.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: Navy Beans Brown Rice Kale

Equipment

  • Pressure Cooker

Ingredients

  • 1 cup dried navy beans
  • 1/2 cup uncooked brown rice
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chopped kale, loosely packed
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3 cups vegetable broth or water
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 tsp sea salt

Instructions

  • Rinse and drain navy beans
  • In uncovered pressure cooker, heat coconut oil. I set the pressure cooker to the "fish" setting to saute. Saute onion and garlic for 3 minutes, until onion softens. Cancel setting,
  • Add navy beans, brown rice, kale, bay leaf, thyme and vegetable broth. Stir and cover. Cook for 25. Allow for a natural release.
  • Carefully remove lid. Discard bay leaf. Add lemon juice and sea salt. Makes four servings.
  • *Collard greens or spinach may be substituted for kale, if desired. Water may be substituted for vegetable broth.
Navy Bean Brown Rice & Kale
The start of something good. Remove stems from kale and tear leaves into bite sized pieces.
Onions in Pressure Cooker
Onions and garlic in pressure cooker.

The Start of Something Good

As I tidied up the kitchen, the tantalizing aroma of dinner cooking filled the room. If the navy beans, brown rice & kale tasted as good as it smelled, I’d count this recipe a success.

I didn’t have to wait long to find out! Twenty five minutes later, the timer went off. I allowed the steam to release naturally, which means I didn’t turn the knob on top of the pressure cooker to manually release the steam. Instead, I let it seep out, which took another 10 minutes or so.

At last I carefully lifted the lid. After removing the bay leaf, I added freshly squeezed lemon juice and a teaspoon of sea salt.

Into the pressure cooker
Into the pressure pot.

Navy Beans, Brown Rice & Kale Taste Test

After ladling up a bowl of this quick and hearty meal, and taking a photo of course, I sampled a spoonful.

This easy to prepare meal was SO GOOD! The flavors of the beans, rice and kale blended perfectly. And the thyme and bay leaf added just the right amount of seasoning.

I carried my steaming bowl into the living room and savored my meal, sitting in my favorite chair. I’ll definitely be making this recipe often. As summer gives way to the cooler temps of fall, navy beans, brown rice & kale will go into my meal rotation, to be enjoyed often.

Navy Beans Brown Rice & Kale

Check out this pressure cooker recipe as well:

Lentils & Brown Rice

Order one of these plant based pressure pot cookbooks!