spicechicksofdrip

What do I miss most about eating mostly Vegan? 🍕 Pizza!!!! This is the first Vegan, gluten-free Crust that is crispy and delicious.

Vegan GF Crust

1/4 cup almond flour

1/4 cup Cassava flour

1/4 cup of coconut flour

1/2 cup of potato starch

1 Tbsp of olive oil

1 flax/chia egg (2 T of ground flax/chia mixed with 4 T of water)

1/3 cup of unsweetened almond milk

1 tsp of sea salt

1 tsp of organic sugar

1 tsp of garlic salt for topping the crust

Ingredients

Preheat oven to 450. In a large bowl, mix together flours. Whisk in sea salt. Add in flax/chia egg, olive oil, and almond milk. Knead until dough forms. Roll out super thin onto a thin oiled pizza pan. Prick crust with a fork. Sprinkle with garlic salt. Bake on 450 for 8-10 minutes. Then add toppings of choice. Bake for an additional 8-10 minutes.

My favorite toppings:

Fig jam, balsamic, onions, arugula

Vegan ranch, tomato sauce, vegan mozzarella

Fresh tomato, basil, olive oil

Pineapple, jalapeño, vegan cheese

Cozy up with a chipotle-spiced pumpkin bisque just in time for the holidays.

Spicy Pumpkin Bisque

By: Bekie A

1 can of organic pumpkin purée

3 cups of vegetable broth

2 baked potatoes quartered

1/2 cup of coconut milk or coconut cream

1/4 cup of Kite Hill Vegan Cream cheese (optional)

1 tsp of herbs of Provence

1-2 tsp of smoked paprika

1 tsp of chipotle chili powder

Salt & cracked pepper to taste

Directions

Pour the vegetable broth, coconut milk, and pumpkin purée into a large stockpot. Add potatoes to the pot. Using an immersion blender, purée until smooth. Turn heat on low, and whisk in spices. Lastly, blend in Vegan cream cheese. Continue to heat on low for 10-12 minutes until heated through. Garnish with a drizzle of coconut cream, cracked pepper, paprika, and fresh sage.

Serves 4-6

It has been awhile since I have posted a recipe. However, my food allergies are still wrecking havoc. This summer, I was lazy and my body paid the price. So, I’m back to prepping and creating recipes that are comforting, healthy, and delicious. These cookies are both grain-free and Vegan. Whip these up for everyone to indulge without upsetting your gut.

Chocolate Chip Cassava Cookies

By: Bekie A

Dry:

1 cup of Otto’s Cassava flour

2 Tbsp almond flour

1/2 cup of organic cane sugar

1/2 cup coconut sugar

1/2 tsp baking soda

1 tsp of sea salt plus more for sprinkling

Wet:

1/2 cup of earth’s Best Vegan butter

1 chia/flax egg (1/2 cup of coffee, 1 Tbsp of chia, 1 Tbsp of flax)

1/4 cup of coconut milk or coconut cream

1 1/2 tsp of vanilla extract

Fold in:

3/4 cup of mini Enjoy Life Dairy Free chocolate chips

Directions:

Brown the DF butter in a small pan.

Meanwhile, mix together dry ingredients. Allow melted butter to cool. Make your chia/flax egg by mixing hot coffee, chia, and ground flax. Allow it to sit and cool. Blend to create a gel. Make a well in the center of the dry ingredients. Add in room temperature butter, chia/flax egg, vanilla, and coconut milk. Stir until dough forms. Fold in chocolate chips. Use an ice cream scoop to scoop 12 large cookie dough balls onto a stone baking sheet. Sprinkle with sea salt.

Bake at 350 for 10-12 minutes. Allow to cool 5-10 minutes before eating. Yum!

I could seriously just eat this crust by itself! Pair it with fresh fruit and coconut whipped cream for pure love ❤️. Walnuts, oats, and coconut combine to create a crunchy sweet crust.

Vegan Icebox Pie Crust

1 1/4 cup of Walnuts chopped fine

1/4 cup of oats

1/2 cup of coconut sugar

1 tbsp maple syrup

1/4 cup of coconut butter, or 1/2 cup of shredded coconut

1 tsp vanilla

Pinch of salt

Pinch of cinnamon

2 Tbsp of buttered flavored coconut oil (or regular coconut oil)

Directions:

Dump all of the ingredients into a processor. Chop coarsely for 30 seconds until ingredients come together. It will be chunky and slightly sticky. Scrape mixture into Press a 10 inch pie pan pressing up the sides. Chill for 10 minutes in the freezer to set before adding your favorite filling. This crust works well with my Chocolate Blackberry Cream pie, or my raw Cinnamon peach pie with whipped cream. It can replace any graham cracker crust recipe. Chill until serving.

Yum!

This recipe doesn’t need a lengthy description. Fresh mango, fresh mint, fresh juice, and Tequila. 

Mango Mint

By: Bekie A

Ingredients:

2 1/2 cups of frozen chunk Mango or fresh 

1 shot (shot glass tall) of lime juice

1/2 shot of lemon juice

1-2 shots of pineapple or orange juice

2 shots of Tequila

2 shots of Triple sec

2-3 Tbsp of fresh sweet mint leaves

Agave to taste about 2 Tbsp

1 cup of ice

Directions: 

Place all the ingredients into a blender. Purée. Serve immediately or Chill in the freezer before serving. 

Mary, Mary, quite contrary, made me soup without dairy. ❤️ Miss Mary, my healthy friend and guest blogger brought this fresh soup to my family last week because we were sick. It was so delicious and nothing like I had ever tasted. The mix of apples, carrots, and jalapeños created layers of flavors. It would make a beautiful Tapa shooter, or a great partner to a hot, grilled sandwich.  

Vegan Jalapeño Carrot Bisque 

By: Mary

Ingredients 

1lb carrots, peeled & chopped

-1 & 1/2 Gala apples, chopped

-1/2 jalapeno, chopped, or 1 whole for spicy.  Plus 1 Tbsp of sliced or diced for serving. 

-2 cloves garlic, crushed

-2Tbsp of jalapeño infused olive oil (regular world if you don’t have it)

–1tsp salt

-1/2-1tsp Nutmeg

–About 1/2-1 cup of coconut milk or coconut cream or sub whipping cream for non vegan version 

-About 2 cups of Vegetable broth  or Chicken Stock for non vegan version 

1/2 cup of chopped cilantro for serving

Directions

Heat oil in a large stock pot. Add carrots, apple, jalapeño & garlic. Cook until soft. Transfer to food processor/blender, or prep a wand immersion blender to purée mixture. Add stock to help purée. Transfer back to soup pot add salt & nutmeg. Add stock and cream until desired consistency. Top with fresh cilantro and extra jalapeño for serving. A drizzle of coconut cream on top adds a pretty presentation too. 

Buttery with a touch of fresh herbs, they are the perfect cookie to pair with a steaming cup of coffee. Sweetened with coconut sugar and pure Maple Syrup, they are also packed with protein. They are Dairy-free, gluten-free, and egg free. Easy to assemble, my five-year-old plunged hands deep into making these delicate cookies. Enjoy!

Vegan GF Herbed Shortbread 

By: Bekie 

Ingredients:

1 cup of GF Baking Mix (I have Bob’s)

1/2 cup of Almond flour (you may substitute with oat flour if needed)

1/2 cup of Vegan soy-free butter (I used Earth’s Best) slightly softened

1/2 tsp of salt

3 Tbsp of Pure Maple Syrup

1/3 cup of coconut sugar

1 tsp vanilla extract

2-3 mint leaves, 1-2 small rosemary sprigs, 1/2 tsp of fresh lavender 

1 Tbsp of honey for brushing

Directions

Whisk together both flours. Add coconut sugar and salt. Stir. Add softened butter and cut into flour with a fork, or hands. Mix the vanilla extract into the Maple Syrup separately. Add into the flour mixture. Stir with hands or fork. Fold in herbs. If the mixture is still crumbly, add a Tablespoon of cold water. Form into a ball and place on a floured surface. I also sprinkled the surface with coconut sugar. Roll into a long log.

Place into the freezer to chill for about 10 minutes. Remove and slice into cookies at least 1 1/2 inch thick. Place on a cooking stone or baking sheet about 2 inch a part. 

Bake on 350 for 8-10 minutes. Allow to cool before removing. Once firm. Brush the tops with raw honey.