Tag #glutenfree

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I don’t consider it fall until the sweaters come on, the lattes are on repeat and the fall squashes are in season.

In one of my last CSA share pickups (boo) I received a huge acorn squash and a bunch of apples that were perfect for a big ole creamy vegan soup.

I find the key to a great squash soup is to roast it ahead of time. Roasting it brings out more flavour in my opinion. This recipe has minimal ingredients and really doesn’t take much time after roasting the squash. Note you can always skip the roasting if you’re short on time.

Makes 6-7 servings depending on the size of your squash.

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Ingredients:

1 acorn squash, cut in half and roasted for 40-45 minutes at 375 degrees

3-4 apples, chopped ( I find Macintosh works best for soup)

1 leek or small onion, diced into pieces

2 cups vegetable broth

1 clove garlic, minced

1 piece celery, diced

2 tablespoons dried sage

1 tablespoon olive oil

salt and pepper for taste

1/3 cup full fat Coconut milk

Optionally: roasted pumpkin seeds, coconut milk and chopped parsley for garnish

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Instructions:

Once your squash has been roasted if doing so, set aside to cool. Then remove the flesh and place into a bowl. Set aside.

Over the stovetop, add olive oil into a large soup pot over medium heat. Add the garlic and onion/leek and saute for 3-4 minutes. Add the dried sage and saute for another 30 seconds.

Add the squash, apples and broth, salt/pepper. Stir well and let come to a boil. Then simmer on low heat for 15 minutes. Then set aside to cool a bit.

Either using your immersion blender or regular one, add half the soup and blend until smooth. Remove and repeat until all the soup has been blended.

Return to the stove and add in the coconut milk. Simmer on low for 20 minutes. You may need to adjust adding in more salt and pepper.

When ready to serve, top with pumpkin seeds, some parsley and a drizzle of coconut milk. It makes it look fancy 😜

Enjoy!!!!

@solefulyinliving✌️

Looking for the perfect pre or post workout snack? Give this a try! Filling, healthy and tasty! Goes great with a matcha green tea latte 👏

Ingredients:

• 1 piece sported grain bread, gluten free or any type of whole grain bread
• handful of fresh blueberries
• 2-3 tbsps of drippy almond butter
• 3 tbsps of vegan coconut yogurt
• Dash of cinnamon

Instructions:

1. Toast bread
2. spread yogurt on toast, then blueberries
3. with a small spoon, drizzle on almond butter
4. Sprinkle cinnamon on top
5. enjoy!

@solefulyinliving ✌️

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Looking for some serious comfort food? This vegan lasagna is sooo good. Full of baby spinach, basil, gooey vegan cheese and pumpkin, it’s a crowd pleasure for sure!!!

WHAT MAKES LASAGNA THE BEST COMFORT FOOD EVER?

The layers and layers of hearty noodles oozing with tomato basil sauce and cheesy ricotta texture. There’s something about the crumbled tofu mixed with nutritional yeast, pumpkin, fresh basil, and lemon that really sets this dish apart from others I’ve tried. Plus, the fact that it reheats so perfectly (almost better) the next day, kinda like pizza in a way. Hello weekly lunches? Pair it with a leafy green salad for the yummiest fall lunch ever.

Ingredients for the Tofu Ricotta:

1 14 oz. package extra-firm tofu, drained and pressed
1/2 cup fresh basil, chopped
1/2 cup nutritional yeast + 1/3 block of Nuts For Cheese Artichoke/Herb flavour or a similar vegan spreadable cashew cheese – makes this very cheesey tasting and worth it
2 tablespoons fresh lemon juice
1 tablespoon each garlic powder, dried oregano & thyme
2 teaspoons Italian breadcrumbs
1/4 teaspoon sea salt and black pepper
3-4 tablespoons of pumpkin puree

FOR THE LASAGNA:
4–5 cups tomato basil tomato sauce
12 no-boil lasagna noodles
3 cups baby spinach
italian bread crumbs, for topping
Nutritional yeast and fresh basil for sprinkling on top
2 cups of vegan cheeses – mozzarella and parmesan

INSTRUCTIONS:

Start with the tofu. Drain the package of tofu then cut into 5 strips. Lay 2 paper towels (or one clean kitchen towel) on a baking sheet. Place tofu strips on top of paper towels. Lay 2 more paper towels over the tofu. Place another baking sheet (or heavy flat-bottomed object) then a fairly heavy book on top of that. Set aside for 30-40 minutes. This absorbs excess water in tofu.

After the tofu has been pressed, preheat oven to 350 degrees F. Place tofu in a medium-sized bowl and crumble with a fork until it resembles ricotta cheese and all large clumps are crumbled. Mix in all ingredients for tofu ricotta. Taste test and adjust accordingly. Set aside.

In a 9×13 in baking dish, spread a thin layer of tomato basil marinara sauce (about 1/2-1 cup). Then do one layer of noodles, tofu ricotta, spinach and sauce. Then repeat for 2 more layers, ending with a layer of noodles, then sauce (don’t skimp on the sauce or the noodles will dry out. Top with breadcrumbs, vegan cheeses and nutritional yeast.
Cover with aluminum foil and bake for 50-60 minutes.
Remove from oven and let sit 10 minutes before removing foil and cutting.
Pair with a green salad.

Enjoy ☺️

@solefulyinliving ✌️

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Fall is here and the coszy sweaters, teas and pumpkin vibes are high. As I was prepping my freezer with fall goodies, I stumbled upon a bag of butternut squash. I had planned on making some muffins with pumpkin BUT then I thought why not sub out the pumpkin for squash, right?

Omg they are sooo good. The are defined sugar free, gluten and dairy free as well. I used mashed banana and some honey to sweeten them. They are dense, moist and delicious. With a few chocolate chips added in there, they could make for a afternoon or evening snack or an add on at breekie!!!

You can sub out squash for pumpkin in this recipe and it would be just as tasty. I just happened to use up squash because it really needed to be eaten before getting completely freezer burned 😳

Recipe yields 10-12 muffins. Slather on some but butter over top of them and I’m sure even your kiddos will gobble them up!

Ingredients:

1 cup mashed banana
1 1/2 cups butternut squash puree
1/2 cup honey
1/4 cup melted coconut oil
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
2 cups gluten free 1:1 flour blend
1/3 cup chocolate chips

Instructions:

Preheat oven to 375°F and line a 12 hole muffin tin with liners. Set aside.
In a large bowl, combine mashed banana, butternut squash puree, honey, and oil. Mix well.

Add remaining ingredients except chocolate chips to the bowl and mix until all of the ingredients are well incorporated.

Fold in chocolate chips, if using.

Portion out the batter into the prepared muffin tin and top with extra chocolate chips if desired. Makes 10-12 muffins.

Bake for 20-22 minutes or until a toothpick inserted into the middle of the a muffin comes out clean.

Remove muffins from the oven and let cool for 5 minutes before enjoying.

Once completely cool, store muffins in an airtight container.

Enjoy!!!!

@solefulyinliving ✌️

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With a few simple ingredients you can make an Asian inspired sticky Sesame dish that’s so much tastier and healthier than the crap take out stuff you get.

Made with sesame oil, tamari and rice vinegar as the base for this dish, the sauce is super sweet and tangy that sticks to the tofu and the cauliflower nicely.

You can eat it as is or add it over rice if you like.

It’s sooooo dang good 🤩🤩🤩

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Ingredients For The Sticky Sesame Sauce:

2  tsp. sesame oil
2  tsp  fresh grated ginger
2  cloves of garlic , minced
1/4 cup gluten-free tamari or soy sauce
1/3  cup pure maple syrup
1.5 tbsp  rice vinegar
2 tsp  cornstarch
1/4  cup cold water

Batter For the Tofu and Cauliflower:
1/2 cup cassava flour or sub out rice flour
3 tbsps cornstarch
1/2  teaspoon garlic powder
1/4  teaspoon  salt
1/2 cup water
2 tsp sesame oil

Additional Ingredients:
1  small head of cauliflower, chopped into equal size florets
1/2 block of an extra firm tofu, cut into small cubes

Garnishes: sesame seeds, cilantro and scallions

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Instructions for the Sticky Sesame Sauce:

Heat a saucepan over medium heat.

Add sesame oil, garlic and ginger. Cook the garlic and ginger for a minute. Then add the tamari/soy sauce, rice vinegar, maple syrup and bring to boil.

Mix cornstarch in the water and add this cornstarch slurry to the sauce and bring to a boil to thicken.

Take off the stove and set aside in a bowl.

Preheat the oven to 425 degrees. Line a baking sheet or dish with parchment.

Mix all dry ingredients for the batter together in a large bowl. Then add in the wet ingredients and mix until smooth.

Making The Cauliflower/Tofu:

Add the cauliflower, tofu to the batter and mix to coat. Transfer to a lined baking sheet and bake for 30 minutes.

Remove cauliflower/tofu from oven, toss in with the sauce and mix well.

Transfer back to the baking sheet to bake for 10 to 15 minutes until crispy.

Sprinkle with sesame seeds, cilantro and chopped scallions!!!

Enjoy ☺️

@solefulyinliving ✌️