Gluten-free Chicken-less Noodle Casserole

Who doesn’t love a good crowd-pleasing, belly-filling, comforting casserole? Enter my gluten-free, vegan version of the childhood classic: chicken noodle casserole. Considering I found The Hubs hovering over the casserole dish scooping forkfuls of noodley goodness into his mouth during dinner clean-up, I’d call this recipe a win.

GLUTEN-FREE CHICKEN-LESS NOODLE CASSEROLE

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INGREDIENTS

Casserole Base:
1.5 box gluten-free rotini (or any style of gluten-free short cut pasta)
1Tbl Earth Balance
3 cup frozen mixed veggies

“Chicken”:
Olive oil drizzle
1/4 cup chopped onion
2 garlic cloves (minced)
1.5 cup oyster mushrooms (chopped)
1/4 cup water
2Tbl Better Than Bouillion No Chicken Base
1/2Tbl poultry seasoning (this one is gluten-free)
2tsp garlic powder (this one is gluten-free)

Creamy Sauce:
1/4 cup Earth Balance
2 cup gluten-free vegan creamy portabella soup 
Roughly 1 to 1 1/2 cup gluten-free flour
2 tsp Braggs Coconut Aminos
Salt and pepper to taste

Topping:
Vegan parmesan style shreds
Gluten-free panko
Cooking spray

DIRECTIONS

Preheat the oven to 375°F.

Boil the noodles according to package instructions.

Microwave the frozen veggies with Earth Balance until mostly thawed.

While the noodles cook and veggies warm, heat a drizzle of oil in a large pan.

Add the onions and mushrooms to the pan, stirring in the garlic once the onion has begun to soften.

Stir in the Better Than Bouillon, garlic powder, and poultry seasoning.

Let the mushroom mixture cook until the mushrooms are tender.

Deglaze pan with water.

Cook mushrooms until the water has evaporated.

Transfer the noodles, veggies, and mushrooms to a large casserole dish.

In the same pan that was used to cook the mushrooms, add Earth Balance and heat until melted.

Stir in the mushroom soup and aminos, then gradually whisk in the flour until a roux has formed.  (Use more or less flour depending upon how your roux thickens. Add a touch of non-dairy milk to thin if needed.)

Gently fold the roux into the casserole mixture.

Smooth the casserole flat then sprinkle parmesan style shreds and panko over top.

Spritz the topping with cooking spray.

Bake the casserole for 10 minutes then broil briefly just until the topping is golden.

Enjoy!

Fudgy Gluten-free Vegan Brownies… from a box!

Want the ooey-ooey, indulgent tasting brownies without all the added fat of eggs and butter, or the gut-busting gluten? Well then, make these… STAT.

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Warm, fudgy, chocolatey brownies, is there anything better? The answer is no. No there’s not.

Being a gluten-free vegan, I thought my days of delicious, fudgy brownies were behind me. Then I came across Wegmans Double Chocolate Gluten-free Brownie Mix. I contacted Wegmans to ask if the mix was vegan, waited anxiously for a reply, and happily got the all-clear. Cue the shameless happy dance!

I ran out and bought the box mix the next day. Then contemplated how to veganize the required butter and egg additions. Flax egg and Earth Balance (or coconut oil) seemed like the logical path, but what’s the fun in that? I had some leftover baked yam and an awkward portion of unsweetened vanilla coconut yogurt staring at me from the fridge. So I put them to work. Then (im)patiently awaited the results.

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Verdict: WIN!!

So, wait no more. Bake yourself a batch and savor the deliciousness of homemade brownies (without all of the badies.)

FUDGY GLUTEN-FREE VEGAN BROWNIES (from a box)

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Fudgy Gluten-free Vegan Brownies

Ingredients:

1 box Wegmans Double Chocolate Gluten-free Brownie Mix

11/4 cup baked yam (skin removed)*

1/2 cup unsweetened dairy-free yogurt (such as So Delicious Dairy Free Yogurt Alternative)

1/3 cup water

*Drained canned yam or canned pureed pure pumpkin may be used in place of baked yam.

Directions:

Preheat the oven to 350°F.

Using a hand mixer, beat the yam in a large bowl until the yam is smooth.

Add in the yogurt and beat until blended with the yam.

Gradually pour in the dry box mix, beating on a low setting until there is no more loose powder in the bowl.

Once the dry ingredients are incorporated into the wet ingredients, increase the mixing speed, adding the water if needed to thin out the batter to reach a standard brownie batter consistency.

Mix on high for 1 minute.

Once smooth — except for the chocolate chips — transfer all of the batter to a greased, square baking pan.

Bake at 350°F for 25 minutes for extra fudgy brownies, or bake for the full 28 minutes noted on the brownie mix box for firmer brownies.

Let cool before cutting in a hashmark pattern.

Enjoy!

 

Dill Garbanzo Salad

Looking for a potluck dish that’s free from the top 8 allergens? On the search for a versatile vegan picnic dish that can go from side salad to sandwich stuffer? Meal prepping for the week and need a healthy, cheap menu item that can transition from packed lunch to snack to dinner? Hunting for a no-cook fiber-rich, protein-filled dish? Dill Garbanzo Salad!

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Canned garbanzo beans, celery, vidalia onion, soy-free veganaisse, lemon juice, dill, salt, and pepper are all you need to make this dish. Simply grab a big bowl and add in 2 cans of drained and rinsed garbanzo beans, 2 handfuls of cleaned and chopped fresh dill, 3 stalks of cleaned and chopped celery, 1 chopped small vidalia onion, 3/4 cup of Soy-free Veganaisse, the juice of 1 lemon, and salt and pepper to taste. Use a potato masher to combine the ingredients. Smash until roughly 2/3 of the garbanzo beans are crushed and the remaining beans are whole. Cover and refrigerate for 30 minutes or overnight.

After refrigerating, stir and taste to check seasoning before serving. Add more salt and pepper if needed, or sprinkle in some garlic powder if desired. If you want to add some extra zing, stir in a bit of juice from a jar of pickles and a couple of diced pickles immediately before serving.

DILL GARBANZO SALAD 

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Ingredients:

2 cans garbanzo beans (drained and rinsed)

3 stalks celery  (cleaned and chopped)

1 small vidalia onion  (chopped)

2 handfuls fresh dill (cleaned and chopped)

3/4 cup Soy-Free Veganaisse

Juice of 1 lemon

Salt and pepper to taste

* Optional: garlic powder to taste, dill pickle juice, and 2 diced pickles

Instructions:

Add all of the ingredients, minus the optional items, into a large bowl.

Using potato masher, crush the ingredients to combine until roughly 2/3 of the beans are smashed and the remaining beans are whole.

Cover the bowl and refrigerate for 30 minutes or overnight.

Before serving, stir and taste, seasoning with additional salt and pepper and/or garlic powder if desired.

For an extra flavor punch, stir in a bit of pickle juice from a jar of dill pickles and a couple of diced dill pickles.

Stuff it into a pita pocket, pile it into a sandwich, smear it on toast, roll it into a wrap, spoon it as a side dish, serve it on top of fresh greens, or scoop it into a Buddha bowl. However you use it, enjoy it!

Peanut-free Zoodle Pad Thai

Want comforting flavor but lots of nutrition? Want Pad Thai but not the peanuts? Want to sneak veggies into your kids (or yourself) without the battle? This is your dish.

Peanut-free Zoodle Pad Thai

Peanut-free Zoodle Pad Thai

Peanut-free Zoodle Pad Thai

Ingredients

– 4Tbl sesame oil

– 3 large eggs

– 1 garlic clove, minced

– 1 fresh lime, juiced

– 1 Tbl low sodium soy sauce

– 1/4 cup sweet chili sauce

– 3 Tbl honey

– 1 Tbl mirin

– 1 Tbl powdered ginger

– 1/4 cup crunchy Sunbutter

– 1 10oz bag broccoli slaw

– 1 10oz bag shredded red cabbage

– 1 red bell pepper, julienned

– 1 yellow bell pepper, julienned

– 2 medium-large zucchini, spiralized

– 1 handful uncooked angel hair pasta

Directions:

– Boil water and cook angel hair pasta according to instructions.

– While pasta cooks, add 2 Tbl sesame oil to wok over medium heat.

– Whisk the garlic, lime juice, sweet chili sauce, soy sauce, honey, mirin, and ginger together in a bowl.

– Once the wok is hot, pour in the sauce and cook for 1-2 minutes until it thickens.

– Stir the Sunbutter and remaining 2 Tbl of sesame oil into the sauce.

– Toss the slaw and cabbage in the sauce

– Add the spiralized zucchini to the pasta water for the last few minutes of cook time.

– Once the pasta is ready, transfer the pasta and zucchini to the wok with tongs, allowing some of the starchy pasta water to enter the wok.

– Add the bell pepper to the wok and toss to mix.

– Crack the eggs into the wok and toss with the veggies and noodles until thoroughly mixed.

– Serve and enjoy!

 

Dairy-free Veggie-sneaking Breakfast

We like breakfast-for-dinner in our house but dinner means loads of veggies to me. So, when the kids requested breakfast-for-dinner, I figured out a way to sneak in as many veggies as possible without tipping them off. Our meal: squash scrambled eggs, zucchini pancakes, and berries.

First, I steamed an entire chopped summer squash, then pureed it in the blender. I cracked 5 eggs directly into the blender cup, sprinkled in salt and pepper, added a dash of garlic powder, and thoroughly blended the mixture. Next, I greased my pan with coconut oil before cooking the blended eggs low and slow on the stove, gently moving the eggs with a spatula frequently.

Next up: zucchini pancakes! I blended one chopped, raw zucchini in the food processor. Then I tossed in 1.5 cups of Wegmans’ pancake mix (our preferred dairy-free pancake mix), 1 egg, a tablespoon of coconut oil, salt, pepper, garlic powder, onion powder, a handful of fresh basil leaves, and a splash of cashewmilk. After processing the mixture, I cooked the pancakes as usual in a hot pan greased with coconut oil.

As the eggs and pancakes cooked, I plated the berries. Easy, healthy crowd pleaser!

SQUASH SCRAMBLED EGGS WITH ZUCCHINI PANCAKES AND BERRIES

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Ingredients

Squash Scrambled Eggs:

1 Summer squash (chopped)

5 Eggs

1 Tbl Cashewmilk

1 tsp Garlic powder

Salt and pepper to taste

Zucchini Pancakes 

1 Large zucchini  (chopped)

1.5 cups Dairy-free pancake mix

1 Egg

1 Tbl Coconut oil

2 Tbl Non-dairy milk

1 Handful fresh basil

1 Tbl Garlic powder (less if you’re not a garlic lover)

1/2 Tbl Onion powder

Salt and pepper to taste

Berries

3 pints of your favorite fresh berries

Directions

For the eggs, grease a medium-sized pan with your preferred oil (I used coconut oil) and heat on low.

Steam the squash in the microwave. Let it stand to cool for a minute before placing it in the blender cup.

Puree the squash until smooth.

Add the remaining egg ingredients to the blender cup and blend until well-mixed.

Pour the egg mixture into the greased and heated pan, gently moving the egg with a spatula every so often.

Plate the eggs once cooked to your desired doneness.

For the zucchini pancakes, grease a large pan with your desired oil (I used coconut oil.)

Place the chopped, raw zucchini into the food processor and process until uniformly chopped.

Place all of the remaining pancake ingredients into a food processor and blend until smooth.

Cook pancakes as usual, pouring dollops of batter onto the hot pan and flipping each pancake over as air bubbles begin to appear.

For a greener zucchini pancake, cook on low. For a more golden zucchini pancake, cook on medium.

Plate pancakes once prepared and top with your preferred butter substitute  (I used Soy-free Earth’s Balance.)

Pile your favorite fresh berries onto each plate, and enjoy!

 

Dairy-free Anytime Sandwich

I’ll eat sandwiches for breakfast, lunch, dinner, or snack. I love sandwiches! They’re particularly helpful when you’re a breastfeeding mom who, as a result, has an appetite that would rival a competitive eater’s and must be able to eat with one hand.

My Anytime Sandwich is healthy and versatile. It starts with your favorite bread (rye is generally dairy-free but always check the ingredients to be certain, and Food For Life Sprouted Whole Grain Bread is a tasty vegan option: http://m.foodforlife.com/product/breads/ezekiel-49-sprouted-whole-grain-bread). Slather your favorite hummus on two pieces of bread. Top one of the hummus-smeared bread pieces with tomato slices and sprinkle with salt and pepper to enhance the tomato flavor. Pile your favorite sprouts (I like clover and alfalfa sprout, but broccoli sprouts are also tasty and radish sprouts add a spicy zing) on top of the tomato, close the sandwich, and enjoy.

You can boost the lactogenic (milk supply boosting) qualities of the sandwich by sprinkling on some flax meal, chia seeds, nutrional yeast, and/or brewer’s yeast. You can easily customize this sandwich for breakfast by adding scrambled or fried egg and avocado. You can make it meatier for lunch or dinner with avocado and poached chicken. You could toss on some dairy-free cheese (Creamy Original Chao Original slices are my favorite: https://store.veganessentials.com/mobile/vegan-chao-cheese-slices-by-field-roast-p4350.aspx) or bacon. Amp up the veggie quotient with shredded carrots and thinly sliced cucumber and radish.

Make it suit you!

ANYTIME SANDWICH

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Ingredients:

– 2 slices of dairy-free bread

– 4 slices of tomato

– 3-4Tbl hummus

– 1/4 cup sprouts

– salt and pepper to taste

Directions:

– Spread hummus on one side of both pieces of bread.

– On one bread slice, place the tomato slices on top of the hummus.

– Sprinkle the tomato slices with salt and pepper.

– Pile the sprouts on top of the tomato slices.

– Place the second bread slice, hummus side down, on top of the sandwich fillings.

– Enjoy!