Thanks to my cousin Fun Shelly for frying up this idea. With memories of a steamy kitchen, laughter, family, and fry bread topped with everything, I had to recreate this dish with a modern twist of toppings and make it
GF/V Indian Fry Bread
By: Bekie A.
2 cups of King Arthur GF Flour (cup for cup)
1/2 T sea salt
1/2 T Baking Powder
Pinch of sugar & Baking Soda
***whisk the dry ingredients together
1/2 cup of dairy-free milk (we used Walnut) mixed with 2 tsp of apple cider vinegar
3/4 cup of water
***coconut oil for frying
Whisk dry ingredients together. Add in wet ingredients. Stir until dough comes together. It should be sticky. Allow to rest for 10 minutes. Meanwhile, heat an iron skillet on high heat and add 2-3 Tbsp of coconut oil.
Pinch off a small fist size ball of dough. Roll out into a circle on a floured surface.
Use a big spatula to transfer to iron skillet. Once it begins to bubble, flip over.
Once golden, remove from the pan and place onto paper towels. Pat dry. You can serve the traditional way topped with beans. Or, we topped ours with southwest burgers, and all the fixings.
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
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
It’s been awhile since I have posted a recipe. However, with Valentines Day coming, I was desperate for a delicious gluten-free, vegan cupcake. I’m constantly disappointed when I try random recipes online. Therefore, this was a total from scratch experiment. When the experiment turned out better than the regular cupcakes I had just baked, I knew it was a success. I topped the delicious golden wonders with a Vegan Chocolate Ganache. This recipe has been tested on kids, and tired moms😉.
Vegan Chocolate Chip Cupcakes
By: Bekie A
1 cup of vegan butter softened
1/2 cup of vanilla cashew yogurt (I used Forager) or you may use another dairy free yogurt
1/2 of coconut milk mixed with 1 Tbsp of lemon juice
1 1/2 cups of organic sugar
1 tsp of baking soda
1 tsp of baking powder
Pinch of salt
2 cups of gluten free baking flour 1-1 ratio
1 overflowing cup of dairy free mini chocolate chips
Mix together wet ingredients first. Then add sugar, baking soda, baking powder, salt, and GF flour. Once it is mixed thoroughly, add 1 cup of dairy free chocolate chips. Use an ice cream scoop to scoop batter into cupcake liners. Bake on 350 for 12-14 minutes until golden on top and they bounce back. Allow to cool before adding ganache. Yields 22 regular size cupcakes.
1 cup of dairy free mini chocolate chips
3 T of coconut oil
1/2 cup of coconut milk or cream
1 tsp vanilla
Pinch of salt
Pour all ingredients minus the vanilla into a glass bowl. Microwave for 45 seconds. Stir until the chocolate is melted and the liquids infuse. Add in vanilla. Use a truffle scoop or Tablespoons to dollop the tops of the cupcakes with ganache. The cupcakes should sink a tad in the middle, which creates the perfect cave for the ganache.
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
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.
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
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
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
3/4 cup of mini Enjoy Life Dairy Free chocolate chips
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)
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.
This recipe doesn’t need a lengthy description. Fresh mango, fresh mint, fresh juice, and Tequila.
By: Bekie A
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
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
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)
–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
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
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
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.
Oh how I have missed a crumbly, sweet scone. ❤️These are delicious! I even taste tested these on my hubs without telling him the ingredients. He loved them and couldn’t tell that they were Vegan and gluten free. I also pumped up the nutrition with flax eggs, and almond meal. Sweetened with only coconut sugar and fresh strawberries, these are a great start to the day.
Strawberry Vegan GF Scones
By: Bekie A
1 cup GF flour mix (I used Bob’s Red Mill GF Baking Mix 1-1)
1 cup fine almond meal
1/2 cup coconut sugar plus 2 Tbsp for topping
1/2 cup coconut milk or cream (plus 2 Tbsp for brushing Scones before baking)
2/3 cup of vegan or Dairy Free butter (I used soy free Earth’s Best)
6-8 large strawberries diced
3/4 tsp of baking powder
1/4 tsp baking soda
1/4 tsp of sea salt
1 Flax egg (2-3 Tbsp of hot water mixed with 2 Tbsp of ground flax)
***add 1 tsp of vanilla bean paste to kick up the fancy factor
Whisk together almond flour, GF flour mix, baking soda, baking powder, sea salt, and coconut sugar. Soften butter and cut into flour. Add in coconut milk, and the flax egg. Stir until mixture forms a dough. If mixture is dry still, add another Tbsp or 2 of coconut milk. Add in strawberries and fold dough to incorporate. Be careful not to overwork the dough. Form into a large disc 1 1/2-2 inches thick.
Using a biscuit cutter, cut into desired shape or wedges. Space 2 inches apart. Brush tops with coconut milk and sprinkle with more coconut sugar.
Bake at 425 for 11-14 minutes until tops are golden.