gluten free vegan recipes by taylor kiser

11 gluten free vegan recipes by taylor kiser

serves 4 Mediterranean grilled avocado stuffed with chickpeas and tahini {Vegan + Gluten Free} PreP time: 10 mins Cook time: 25 mins 1 Can (13oz) Chickpeas, drained and rinsed Pompeian Grapeseed Oil Spray 1/2 tsp Smoked paprika Salt + Pepper 2 Large avocados 1/2 Cup Cucumber, diced (about half a large cucumber) 1/2 Cup Cherry tomatoes, cut into quarters 1 1/2 Tbsp Fresh lemon juice + additional for servings (about 1 large lemon) 2 tsps Tahini Cilantro, for garnish Preheat your grill to medium/high heat. The temperature gauge should read about 400 degress once heated. Place the rinsed chickpeas onto a paper towel and dry well. Transfer to a small bowl, peeling off any of the papery skins that come lose while you dried the chickpeas. Spray the chickpeas generously with Pompeian Grapeseed Oil Spray and then toss with the smoked paprika and a a few generous twists of salt and pepper. Place the chickpeas into the bottom of the grill basketinto an even, flat layer. Place onto the grill and cook for 10 minutes. Then, spray the chickpeas again with Pompeian Grapeseed Oil Spray and stir around. Cook for another 10-12 minutes until lightly charred and crispy. Remove from heat and let cool. Cut the avocados in half, removing the pit. Scoop out the center of the avocado so you have a large, deep hole. Spray the avocados with Pompeian Grapeseed Oil Spray and sprinkle with salt and pepper. Place, flesh-side down, onto the grill and cool until nice grill-marks form, about 5 minutes. While the avocados cook, mix the cucumber, tomatoes and lemon juice in a small bowl. Season with a pinch of salt and pepper. Divide the cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with 1 Tbsp of chickpeas* and drizzle with 1/2 tsp Tahini. Garnish with cilantro and DEVOUR. * You will not use all of the chickpeas in this recipe, only about 1/3 of the can. But, it s easier to just grill the whole can and then snack on the extra crispy chickpea goodness! 1

serves 2-3 almond dijon sweet potato and apple noodle spinach salad {Vegan + Whole 30} PreP time: 10 mins Cook time: 10 mins FOR the salad: FOR the VinaigaREttE: 3 Tbsp Sliced almonds 2 tsp Olive oil 1 Medium sweet potato (about 300g), spiralized with the 3mm blade Sea Salt 1 Large Apple (I used fuji) Spiralized with the 3mm blade 3 Cups Spinach, packed 3 Tbsp Golden raisins 2 Tbsp Pure apple juice 1 Tbsp Natural creamy almond butter 1 tsp Raw Apple cider vinegar 1 1/2 tsp Organic Dijon mustard (make sure it doesn t have wine added) 1/2 tsp Fresh ginger, minced 1 Tbsp Olive oil Sea salt Preheat your oven to 350 degrees and place the almonds onto a small pan. Cook until lightly golden brown and toasted, about 7-10 mins. Watch them closely as they can burn quickly. While the almonds cook, heat up the olive oil in a large pan on medium heat. Add the sweet potato noodles and cook, stirring frequently, until tender and wilted, about 7-10 mins. Season with sea salt. Place the cooked sweet potato noodles into a bowl with the spiralized apple, spinach, golden raisins and add in the toasted almonds. Mix well. Add the apple juice, almond butter and apple cider vinegar into a small, microwave-safe bowl and microwave for 30 seconds to soften to almond butter. Add in the Dijon mustard and ginger. Whisk until smooth and well combined. While whisking, add in the olive oil and whisk until smooth and creamy. Add a pinch of salt. Pour the dressing over the salad and toss until evenly coated. Divide between two plates and DEVOUR! 2

serves 8 HoMeMade HuMMus with kale pesto and tomatoes {Vegan + Gluten Free} PreP time: 15 mins Cook time: 15 mins 1/2 Cup Pine nuts 1 Cup Roughly chopped kale, tightly packed 3/4 Cup Fresh basil, roughly chopped and packed 1/2 Cup Fresh parsley, roughly chopped and loosely packed 2 tsp Lemon zest, packed 2 tsp Fresh lemon juice, 1 tsp Garlic, minced 1/4 Cup Extra virgin olive oil 2 Tbsp Water 1 (13.5oz) Can Reduced-sodium chickpeas, drained and rinsed 1/4 Cup Sun-dried tomatoes with Italian herbs, minced 1/2 tsp Salt, or to taste Pepper, to taste Food Should Taste Good Multigrain Tortilla Chips, for servings Place the pine nuts into a large food processor and process until broken down, scraping down the sides as necessary to get them into small pieces. Add in the kale, basil, parsley, lemon juice, zest and garlic and process until broken down. You ll need to stop the food processor a few times and scrape down the sides. With the food processor running, stream in the olive oil, followed by the water, and process until well mixed. Add in the can of drained chickpeas and blend until creamy and smooth. Again, you ll need to scrape down the sides a few times. Transfer the dip to a large bowl and stir in the minced tomatoes, salt and pepper. Serve with Food Should Taste Good Multigrain Chips and DEVOUR! 3

28 balls vegan cookie dough stuffed peanut butter bites {Gluten + Grain Free} PreP time: 20 mins 1 Can Chickpeas (15.5 oz) Drained and rinsed 1/2 Cup + 1 Tbsp Peanut butter, divided 1/3 Cup Better Body Foods PB Fit Peanut Butter Powder 3-4 Tbsp Better Body Foods Agave, to taste 1 1/4 tsp Raw Vanilla extract 1 tsp Cinnamon Pinch of salt 2 1/2 Tbsp Mini, Dairy-free chocolate chips Place the drained and rinsed chickpeas, 2 Tbsp of the peanut butter (saving the rest for later), the PB Fit, agave, vanilla, cinnamon and a pinch of salt into a SMALL food processor, mine is 3 cups. Blend, scraping down the sides as necessary, until the mixture is thick, creamy and smooth. This could take a good 5-7 minutes, and you ll need to scrape down the sides to get all the chickpeas in quite a few times. Just be patient, it WILL happen! Transfer the dough into a medium bowl and stir in the chocolate chips. Make a heaping 1/2 Tbsp sized ball of the dough and break it into two small balls, lightly flattening them. Place 1/4 tsp of peanut butter onto the center of one of the rounds, place the other round over top and sealing the sides. Roll into a ball. * Repeat with remaining dough. DEVOUR. * You can just omit the filling with peanut butter if you want to save time, they re really good on their own too! Store bites in an air-tight container in the refrigerator...if you don t eat them all the first day! ;) 4

serves 12-16 paleo pecan pie Bars {Vegan + 6 ingredients} Cook time: 35 mins FOR the crust: 1/3 Cup Better Body Foods Coconut Oil, at room temperature (should be the consistency of softened butter) 3 Tbsp Maple syrup 3/4 Cup Better Body Foods Coconut flour, sifted (66g) Pinch of Salt FOR the pecan topping: 2 Tbsp flax meal 5 Tbsp Warm water 1 Cup Pecans, roughly chopped (105g) 1 1/2 Tbsp Better Body Foods Coconut oil 3 Tbsp Maple syrup 1/2 Cup Better Body Foods Coconut sugar, packed 1/4 tsp Salt Heat your oven to 350 degrees and line the bottom of an 8x8 inch baking pan with parchment paper. Generously rub the sides of the pan with coconut oil. In a large bowl, beat the maple syrup and coconut oil together using an electric hand beater until creamy and well combined. Stir in the coconut flour and salt until it forms a dough. Press the dough evenly into the bottom of the pan and bake until the edges are a deep golden brown, and the middle is lightly golden, about 14-15 minutes. * Your crust will probably have risen and cracked a little bit when it comes out of the oven, use the pack of a large spoon to pack it down so it s flat and crack-free. Let cool for 1 hour before starting the topping. Additionally, as soon as the crust comes out of the oven, whisk the flax meal with the warm water and refrigerate, so the egg can gel up for the hour that the crust is cooling. In the meantime, place the pecans onto a cookie sheet in a single layer and bake them into the oven until they darken and smell nutty about 8-10 minutes. Let cool and then roughly chop and set aside. Once the crust has cooled for 1 hours, combine the remaining coconut oil, maple syrup, coconut sugar and salt in a large sauce pan over medium heat and bring to a boil. Boil for one minutes, stirring frequently and then remove from heat. Let the mixture stand at room temperature for 5 minutes. Once it has sat, add the chilled flax eggs and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture. Pour the topping over the crust, using a spoon to spread out and make sure the sugar mixture and pecans are evenly coating the crust. Press the pecans lightly so they lay flat. Bake until the filling looks set, about 20 minutes. Let stand until it comes down to room temperature. Then, refrigerate for at least 6 hours - overnight ** Once chilled, slice and DEVOUR. ** * Make sure the crust is nice and golden. You want it be really firm, or the topping will cause it to go soggy. **Make sure you give these bars the full amount of time to chill, as this is what hardens the crust. And serve these bars cold, not at room temperature or warmed up. 5

serves 6-8 scalloped sweet potatoes {Paleo + Vegan} PreP time: 10 mins cook time: 2 hours 2 Heads of garlic 2 Tbsp Olive oil + additional for roasting the garlic 1 Cup Onion, finely chopped 1 Cup + 1 Tbsp Full-fat coconut milk (not light!), divided 1 Cup + 1 Tbsp Unsweetened Plain almond milk, divided 1 1/2 Tbsp Potato starch * 1 tsp Sea salt 1/4 tsp Black pepper 2 Lbs Sweet potatoes, thinly sliced (about 2 very large potatoes) ** Parsley, for garnish (optional) Preheat your oven to 400 degrees and place two squares of tinfoil on top of each other (shiny side up!) Cut the tops of each head of garlic off, so that the tips of each clove is exposed. Peel of any of the large pieces of papery skin. Drizzle the heads with a little bit of olive oil and rub it in. Wrap the tinfoil up like a packet and place into the oven. Cook until the garlic is tender, about 45 minutes. Once the garlic has roasted, squeeze the garlic out of it s skin and finely chop it. Additionally, reduce the oven temperature to 350 degrees. Heat the remaining 2 Tbsp of olive oil up in a very large, oven-safe frying pan, set over medium/high heat. Cook the onion until golden brown and soft, about 5 minutes. Add 1 Cup of coconut milk and 1 Cup of almond milk and bring to a boil. While you wait for the liquid to boil, whisk together the remaining 1 Tbsp of coconut milk, 1 Tbsp of almond milk and 1 1/2 Tbsp of potato starch in a small bowl, until smooth. Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so it doesn t gum up in the milk and boil for 2 minutes, again stirring constantly. Reduce the heat to medium, add in the salt, pepper and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick, stirring frequently. Once the sauce has cooked, add in the thinly sliced potatoes and stir around until they are coated in the sauce. This can get a little messy! Then, move the potatoes around with you spoon until they are in flat layers. *** Cover the pan with tinfoil and place into the oven for 30 minutes. Uncover the pan, press the potatoes down so they really sink into the sauce, and cook and additional 30-40 minutes, until the potatoes are fork tender and the top if browned. Let the potatoes stand for 10 minutes and then DEVOUR. * Cornstarch works too if you re not worried about it being paleo. ** I used my mandolin to slice the potatoes, and it was so much easier than using a knife! *** If you want to serve this in a casserole dish, just layer half the potatoes in a lightly greased casserole dish, pour half the thickened sauce over and then repeat! 6

serves 6-8 spiralized curried Butternut squash and apple noodle salad {Vegan + Paleo} PreP time: 20 mins Cook time: 25 mins 1 Medium butternut squash (about 3 lbs) 2 Large Granny Smith apples 1 Large Red onion 2 Tbsp Olive Oil 2 Tbsp Maple syrup 1/2 Tbsp Sea salt 1 tsp Cinnamon 1/2 tsp Fresh ginger, minced 1/2 tsp Yellow curry powder 1/8 tsp Allspice 1/4 Cup Pecans, finely chopped + additional for garnish 1/3 Cup Roughly chopped flat-leaf parsley, packed 1/3 Cup Medjool dates, pitted and roughly chopped Pre-heat your oven to 400 degrees. Chop the bulbous end of the butter nut squash off, as well as the top stem, leaving just the straight part in the middle. Peel off the skin (I find it easier just to cut it off) and chop it in half, so it s easier to spiralize. Using Blade B spiralize the squash so it turns into thick noodles. Place into a very large bowl. Cut the apples in half and gently cut out out the core. Cut the round part of each apple half off slightly, so that it s flat. Don t cut too much, or the apple will split when spiralizing. Place onto the Inspiralizer and spiralize each cut half using blade C. Place into the bowl with the squash noodles. Cut the ends off of the red onion, so they re flat, and take off the papery skin. Place onto the Inspiralizer and spiralize with Blade A. Add into the bowl with the other noodles. Toss the noodles with the olive oil, maple syrup, salt, cinnamon, ginger, curry powder, allspice and a few good twists of pepper. Really toss them around to make sure they re evenly coated in the spice mixture. Transfer the noodles, being sure to scrape up all the oil and syrup from the bottom of the bowl, into a large baking or casserole dish and sprinkle with 1/4 cup of the chopped pecans. Bake for 10 minutes, stir around and then bake again until the squash noodles are fork-tender and the apples and syrup has begun to caramelize, about another 10-15 minutes. Immediately stir in the parsley and dates, and then let cool for 5 minutes + DEVOUR * To make it easier to serve, cut the noodles in the baking dish before dividing between plates. 7

serves 6-8 Maple orange & cranberry acorn squash with quinoa salad {Vegan + GF} 1/2 Cup + 1 Tbsp Orange juice, divided 1/2 Cup Water 1/2 Cup Uncooked Better Body Foods Tri-Colored quinoa 1 Small acorn squash, seeds removed and sliced into 1/2 inch thick strips(about 1 3/4 lbs) 2 tsps Olive oil, divided 2 Tbsp Maple Syrup, divided 1 1/2 tsp Cinnamon, divided 1 tsp Salt + additional for sprinkling PreP time: 20 mins cook time: 2 hours Pepper 1 Cup Fresh Cranberries (or thawed frozen ones) 8 Cups Spinach, packed 1/2 Cup Cilantro, roughly chopped 3 Mandarin oranges, zest included 3 Tbsp Tahini + additional for drizzling, optional 3/4 tsp Fresh ginger, grated Pre-heat your oven to 400 degrees and spray a cookie sheet and a small baking dish with cooking spray. In a large pot, combine 1/2 cup of the orange juice, reserving the additional tsp for later use, and the water. Bring to a boil and stir in the uncooked quinoa. Cover the pot and reduce to low. Cook until the water is absorbed and the quinoa is fluffy, about 20-23 minutes. Remove from heat, transfer to a bowl, and let slightly cool. While the quinoa cooks, cut each strip of acorn squash in half again and place into a very large bowl. Drizzle 1/2 Tbsp of olive oil, 1/2 Tbsp Maple syrup and 1 tsp of Cinnamon on the squash. Make sure to reserve the rest of these ingredients for later use. Stir the squash around to evenly coat it in the mixture. Spread the squash in a single layer on the prepared cookie sheet and sprinkle with salt and pepper. Place the cranberries into the same bowl as the squash was in (don t wash it!) and drizzle with the remaining 1/2 tsp of olive oil, 1/2 Tbsp Maple syrup (reserving the rest for later) and the remaining 1 Tbsp of orange juice. Toss to coat and then pour the mixture in a single layer, into the prepared baking dish. Place the squash and cranberries into the oven and cook until the cranberries release their juices and wrinkle, and the squash is fork tender, about 15-17 minutes. Note that the squash may take a few more minutes than the berries. Once cooked, set aside to lightly cool. In a VERY large bowl, toss the spinach and cilantro together. Zest all three mandarin oranges, and then place the zest into the cooled quinoa. Peel the oranges and then segment them into the bowl with the spinach. In a small bowl, whisk together the Tahini, ginger and remaining 1 Tbsp of maple syrup. The mixture will be very thick. Pour it over the spinach mixture and toss to evenly coat. I find it s MUCH easier to get in and use your hands, as you can separate any leaves that get more tahini on them, and stick together. * Add the remaining 1 tsp of salt, a pinch of pepper and the remaining 1/2 tsp Cinnamon into the bowl with the orange zest and quinoa. Stir to mix evenly. Dump the quinoa, roasted squash and roasted cranberries into the spinach mixture and toss to until evenly mixed and the spinach begins to wilt. Drizzle with tahini if you desire and DEVOUR! * Don t toss the tahini on after you mix all the ingredients together, then this salad is goopy. Follow the steps peeps! 8

serves 2 Banana split vegan smoothie Bowl {Paleo + Gluten Free + 5 ingredients} PreP time: 5 mins 2 frozen bananas, roughly chopped 1/2 cup unsweetened vanilla almond milk, * 1/2 cup strawberries, sliced 2 tablespoons roasted peanuts, roughly chopped** 2 tablespoons vegan chocolate, roughly chopped*** sprinkles, optional if not paleo or vegan Place the roughly chopped bananas and almond milk into a blender and blend until thick, smooth and creamy. Divide the smoothie between the 2 bowls and top with sliced strawberries, roasted peanuts, chocolate and optional sprinkles. DEVOUR * You may need a little bit more almond milk, depending on the strength of your blender ** Use cashews or almonds for Paleo version *** You could also use cacoa nibs or dark chocolate. for Paleo verison 9

serves 4 thai rainbow peanut Baked pasta {low Carb, low Calorie + Gluten Free} Preheat your oven to 350 degrees. PreP time: 10 mins cook time: 50 mins 2 Packages House Foods Tofu Shirataki Fettuccine Noodles 1/2 Tbsp Peanut oil 1 tsp Garlic, minced 1 tsp Ginger, minced 1/2 Cup Carrot, thinly sliced (about half a large carrot) 1/4 Red Bell pepper, thinly sliced 1/4 Yellow Bell pepper, thinly sliced 1/2 Cup Snow peas, halved 1 Cup Red cabbage, chopped 3 Tbsp Natural creamy peanut butter 3/4 Cup Light coconut milk 1 Tbsp + 2 tsp Reduced-sodium soy sauce 1 Tbsp Red Thai curry paste 1/2 Tbsp Coconut sugar Juice of 1 small lime Cilantro, for garnish Diced peanuts, for garnish (optional) Drain and rinse the Tofu Shirataki noodles. Place them onto a paper towel, pat out as much moisture as you can, and gently cut the noodles to make them shorter. This makes serving easier. Set aside Heat the peanut oil on medium/high heat in a medium cast iron skillet. Add in the garlic and ginger and cook, stirring constantly and until golden brown and fragrant, about 30 seconds. Add in the sliced carrot and cook until lightly brown and they begin to soften, about 3-4 minutes. Add in the peppers, peas and cabbage and cook for two minutes. Add in the Tofu Shirataki Noodles and cook for an additional two minutes until lightly browned. Add the peanut butter, coconut milk, soy sauce, curry paste, coconut sugar and lime juice into the pan and stir until the peanut butter melts and the everything is well mixed. Bring the mixture to a boil, and cook for 3 minutes. Then, reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, and reduces by about half, about 7-8 minutes. Pat the noodles down with a spatula so that the mixture is very flat and condensed and place the skillet into the oven. Bake until the top is golden brown and the sauce is bubbly, about 30-35 minutes. Let cool for 5-10 minutes then cut, garnish with cilantro and peanuts (if desired) and DEVOUR! 10

serves 7 lemon poppyseed Muffins {Vegan + Gluten Free } PreP time: 15 mins Cook time: 20 Mins 1 Tbsp Flax meal 1Tbsp Baking powder 4 ½ Tbsp warm water, divided 1 Cup Oat flour (105g) ¼ tsp Baking soda ¼ tsp Salt ½ Tbsp Poppyseeds 2 Tbsp Coconut oil, melted 1/3 Cup Coconut sugar 3 Tbsp unsweetened Apple sauce 2 ½ Tbsp Agave ½ Tbsp Raw vanilla extract Zest of one whole LARGE lemon (some stores call them fancy lemons ) Juice of half a LARGE lemon In a small bowl, stir together the flax meal, ¼ tsp on the baking powder and 2 ½ Tbsp of the water, reserving the remaining baking powder and water for later. Place the flax egg into the refrigerator for 15 minutes to gel. Preheat your oven to 375 degrees and generously rub a muffn tin with coconut oil. In a medium bowl, stir together the oat flour, baking soda, salt and poppyseeds until well combined. Set aside. In a large bowl, stir together the remaining 2 Tbsp of water, 2 Tbsp of baking powder and 1 Tbsp of the melted oil, until it turns nice and foamy. Add in the remaining 1 Tbsp of melted oil, along with the coconut sugar, apple sauce, agave, vanilla, lemon zest and lemon juice. Beat with an electric hand mixer until combined. Add in the gelled flax egg and beat again until combined. Stir the flour mixture into the wet ingredients and stir just until moistened and combined. Divide the batter between 7 of the muffn cavities, filling just under ¾ of the way full. Bake until the top has risen and a toothpick inserted in the center comes out clean, about 16-17 minutes. Cool completely in the pan before removing. DEVOUR 11