Gluten Free Mashed Potato Cheese Sticks

Nope I’m not quite sure why it took me 38 years of my life to even have the thought to create these, because now I want to make them all the time! So simple and tasty. Next time I’ll sneak in broccoli or puréed carrots for added nutrients.

Please I highly suggest creating these. I wish I had more ingredients to make a bigger batch for leftovers.

Recipe:

2 peeled yellow potatoes

1 cup vegan shredded cheddar cheese ( I used violife)

1/4 cup gluten free oat flour

1 flax egg

Gluten free vegan breadcrumbs ( I used Ian’s brand and added in Italian seasoning, turmeric, black pepper, pinch of sea salt, dash of onion powder)

1 tsp sriracha

Vegan bacn bits

1/2 tsp sea salt

Dash of black pepper

1 tsp garlic powder

1 tsp onion powder

Directions:

Preheat oven to 375 degrees.

Peel and cut up potatoes and add to a pot of boiling water cook for about 30 minutes.

Once potatoes are cooked mashed them and I added everything but the cheese, flour, breadcrumbs, and flax egg to make the mashed potatoes.

Once the potatoes are mashed add them to a mixing bowl and add in the cheese, flax egg, and gf oat flour. Stir well to combine. Do a quick taste and you can add in more sea salt or sriracha and vegan bacn bits if needed.

I put parchment paper onto a baking sheet and formed the mashed potato mixture into the shape of a typical cheese stick.

Place the mashed potato cheese sticks in the freezer for 10 minutes. Helps keep the shape of them.

After 10 minutes in the freezer bread them. Then I baked them for 10 minutes flipped and baked for 5 to 7 more minutes.

Enjoy!

Gluten Free Mashed Potato Everything Bagels

Love being gifted with the ability to 9/10 times succeed with my recipes. I typically make cauliflower bagels, but haven’t had any cauliflower recently so today I used the same concept for those bagels with a bit of adjustment and came up with these lovely gluten free mashed potato bagels.

Pretty simple to create and I think they are quite tasty.

Recipe :

1 1/2 cup gluten free oat flour

1 medium yellow potato peeled

1 tsp baking powder

1/4 tsp baking soda

1 tsp onion powder

1 tsp garlic powder

Pinch of sea salt

Dash of black pepper

Everything bagel seasoning for topping

1 flax seed egg ( 1 tbsp ground flax seed 3 tbsp water)

1/4 cup water

Baking soda soak

2 tbsp baking soda

2 or 3 cups water

Directions:

Preheat oven to 425 degrees

To prepare gf oat flour simply grind gf oats in a blender into a flour. Add to a mixing bowl. Add in the baking powder, baking soda, pinch of salt, onion/ garlic powder and stir to combine set aside.

In a pot boil water and add in the peeled yellow potato and cook thoroughly for about 30 minutes.

Prepare flax egg and set to the side while you prepare the mashed potatoes.

Once potato is cooked mash. I added in sea salt, black pepper, and a tbsp of vegan butter which is optional. You can literally just add in a plain mashed up potato so please don’t fuss over a perfect mashed potato for this recipe. You can also utilize leftover mashed potatoes if you want to.

Now add the mashed potatoes to the dry ingredients along with flax egg and mix to combine them you can mix with hands to get a nice dough.

Shape into doughnuts I got two decent sized doughnuts out of this, but I did plan to do mini ones which would have made four maybe.

In a pot add 2 tbsps baking soda and water bring to a boil. I added in one doughnut at a time and let soak for 30 seconds then flipped and let soak for 30 more seconds then put it on parchment paper on a baking sheet. Did this to both doughnuts.

Topped them with the everything bagel seasoning.

I baked potato them for 22 minutes. Then I sliced them and you can toast if you have a toaster I simply baked them for 10 minutes after slicing.

I made a kale hummus to go with mine as well as vegan butter on half.

Enjoy!

Chickpea Nuggets

This is my second time making these chickpea nuggets and oh my gosh I love how these turned out. I decided to add in some cauliflower and onion to these, and that really made them so good.

I’m totally making these again and again and again!

Chickpea nugget filling recipe:

1 can chickpeas

1 cup cauliflower rice

1/3 cup diced onion

2 tsp lemon juice

1 tsp onion powder

1 tsp garlic powder

1 tsp poultry seasoning

1 tbsp tahini

Sea salt / pepper to taste

1/4 cup gluten free oat flour

1 chia seed egg ( 1 tbsp chia seeds, 3 tbsp water)

Almond meal bread crumb recipe:

1/3 cup almond flour

1/2 tbsp gluten free oat flour

1/4 tsp tumeric

1 tsp onion powder

1 tsp garlic powder

Few punches of sea salt

Dash of black pepper

Few dashes of Italian seasoning

Directions:

Preheat oven to 375 degrees.

First I grated the cauliflower into rice. I added it to a steam tray in a pot and steamed it for 10 minutes.

As the cauliflower was steaming I sautéed the onion in a pan.

Once the cauliflower and onion are ready I added those to my vitamix, you could use your food processor as well. Then added in all the seasonings, tahini, lemon juice. I blended it to combine.

I added that batter to a mixing bowl and stirred in the gluten free oat flour and chia seed egg.

I then shaped the batter into nuggets and dipped and coated with the almond flour crumbs.

I added a sheet of parchment paper to a baking sheet and placed the chickpea nuggets on the sheet.

Baked for 22 minutes then I flipped them and baked for 12 more minutes.

Enjoy!

Chickpea Deviled “Egg” Pasta Salad

I was never a big fan of real eggs before going vegan, but it did love my mothers deviled eggs. I always got in trouble though seeing I would only eat the yolk part.

Seeing I loved her deviled eggs last night I thought why not do a healthier plant based version.

So viola this meal happened! Super easy to make as all my recipes I post are and minimal ingredients. It does have processed vegan mayo in it so if you want a fully non processed recipe then you can make a cashew mayo, which I’ll eventually be posting a recipe for that soon. Hmmm actually may have a cashew mayo recipe on here now that I think about it? I’ll have to do a little run through and if I do I’ll tag that post.

Recipe:

1 can of chickpeas drained ( save the brine comes in handy for baking) keep 1/4 cup of the chickpeas to the side.

2 tsp vegan mayo or cashew vegan mayo

1 tsp lemon juice or ACV

1/8 to 1/4 tsp black salt ( gives it the egg flavor it’s not regular salt)

1 tsp onion powder

1 tsp garlic powder

1/4 tsp Dijon mustard

Black pepper

Paprika for topping

Optional extra sea salt to taste

Gluten free macaroni noodles

1 tbsp filtered water to combine

Directions.

Add all the ingredients to the blender omit pasta of course. Blend to combine. I left it slightly chunky.

Once blended add to a bowl. I mashed up the chickpeas I set to the side with a fork. I then mixed those together.

So yeah that’s basically it.

Cook the pasta according to the package. Rinse pasta with cold water after you strain it to cool it.

Taste the chickpea “egg” mixture and season to your liking if needed then mix in the pasta to combine.

Enjoy!

Chickpea “Tuna”

Sometimes I just think about a recipe all morning and can’t wait to get home to create it.

Been up since 5 am for no apparent reason simply the fact that I now have a little bird friend outside my bedroom window whom chirps so loud I believe he/she does it purposely. Well when I woke up that early I thought about this recipe and wish I could have made it at 5 am, but a vitamix is crazy loud and making this would not have been appreciated by my neighbors in my apartment building.

This is super easy to make with minimal ingredients which is wonderful for those of us who food shop on a tight budget. All of my recipes are budget friendly recipes.

Hope you enjoy this as much as I do. Feel free to be an active follower and if you create one of my recipes let me know if you enjoyed it. It’s rare I get feedback if people actually enjoy the recipes I post. People in the real world love my food so I guess I’m doing something right with food prep!

Recipe:

1 can chickpeas

2 to 3 tbsps vegan mayo

1 to 2 tbsp filtered water to blend

1 tbsp lemon juice

1/3 tsp onion/ garlic powder

Sea salt/ pepper to taste

1 pack of dried seaweed or 3 sheets of nori wrap

Directions:

Drain the chickpeas and save the brine to use as an egg replacement for baking.

Add all the ingredients to a high speed blender and blend to combine into a creamy dip consistency.

If you want more texture to the ” tuna” then save about 1/4 cup of the chickpeas and slightly mash with a fork then fold it into the creamy portion made in the blender.

Once blended you can eat it how you choose. I decided to add it to gluten free pasta which was so so good!

Enjoy!

Vegan Cottage Cheese

Before I went vegan I absolutely loved cottage cheese. For many years I planned to make a plant based version, but for some reason I never tried. Most recipes call for raw tofu, but that made me gag. To my surprise I made a really easy and delicious vegan cottage cheese.

Hope you enjoy this as much as I did.

Recipe:

1 cup cashews soaked and drained

1/2 cup tofu either broken up into chunks with your hands or a fork

1/3 cup canned coconut milk

1/4 tsp dijon mustard

1 tsp lemon juice

2 to 3 tbsp vegan mayo ( sounds odd, but it gives great flavor)

1/2 tsp onion powder

1/2 tsp garlic powder

4 dashes curry powder for cheese flavor or 2 tbsp nutritional yeast. For budgeting purposes I use curry powder for cheese flavor.

Sea salt to taste

Directions:

Preheat oven to 400 degrees. Season the tofu with a bit of sea salt and add 1 tsp of the cheese sauce to it and mix to combine.

Line a baking sheet with parchment paper and spread tofu out onto the baking sheet. Bake for 20 minutes. As tofu is baking make the cheese sauce.

Add all the cheese ingredients to a high speed blender. I used my vitamix and blended on high speed which is best for a creamy consistency.

Once blended add to a bowl. You don’t want a super thick consistency so if needed add a bit more coconut milk.

Once tofu is baked let cool. Once cooled stir that into the cheese sauce.

Now you’ve just made vegan cottage cheese!

I made this cottage cheese for gluten free bow ties and cottage cheese which is a meal I grew up eating.

Sweet Potato Breadsticks (Vegan, Gluten Free)

First time making breadsticks, and these were so so good! Super easy to whip up, and great if your on a budget.

I’m trying to get into creating things I haven’t had. In forever into gluten free plant based versions. I wasn’t sure how these would turn out, seeing people say baking in a science. Um yeah I kinda just throw stuff in a bowl and wish for the best, nothing scientific about all that.

Hope you enjoy these as much as I did. I do suggest sticking to these exact measurements and ingredients, otherwise I’m not sure how they will come out.

Recipe:

1 small sweet potato peeled and mashed

1 cup gluten free oat flour plus 2

Tbsp

1/3 cup cashew parmesan ( blend dry cashews in blender or food processor with 1 tbsp nutritional yeast, pinch of sea salt, and onion/ garlic powder. I actually use 1/4 tsp curry powder instead of nutritional yeast which yes gives a cheese flavor)

Everything bagel seasoning ( I’m not sure the measurements I added some to the dough mix and also coated the top of them before baking

1/4 tsp salt

1/2 tsp onion/ garlic powder

1/2 tsp baking powder

1/4 tsp baking soda

2 tsp turbinado sugar or any granulated vegan sugar

2 tbsp coconut oil

1 flax seed egg ( 1 tbsp flax powder and 3 tbsp water. Let sit to thicken)

3/4 cup water

Preheat oven to 400 degrees.

In a mixing bowl add all the dry ingredients. Stir to combine. Do not add the extra 2 tbsp of oat flour yet.

Prepare the flax egg.

Steam the sweet potato or bake. Do not boil it will add too much liquid to the dough.

Once sweet potato is fully cooked mash it and let cool. Once cool add to the dry ingredients. Mix to combine then kneed into dough with hands. Once all blended it will most likely be a bit sticky, so add in the 2 tbsp of oat flour and kneed into the dough.

Once the dough is ready form into bread sticks. I didn’t roll them I just formed the breadsticks. Will make 4 breadsticks.

Wipe coconut oil on top of the breadsticks. Season with sea salt and everything bagel seasoning.

Bake for 20 to 22 minutes.

Once ready dig on in!

These are really good with tomato sauce.

Enjoy!

Cauliflower Everything Bagels (Gluten Free)

So these happened today. I wanted a bagel so I thought to myself, it’s about time I attempt a healthy homemade bagel. Viola these yummy bagels were born.

These are super easy, healthy, vegan, and gluten free. What’s not to love about all of that?

Cauliflower Bagel Recipe:

1 3/4 cups gluten free oat flour

1 tbsp tapioca flour

1 flax seed egg ( 1 tbsp flax seed powder mixed with 3 tbsp water and allow to sit to thicken)

1 1/2 cup cauliflower rice

Pinch of sea salt

Black pepper

1/3 tsp onion powder

1/3 tsp garlic powder

1 tsp baking powder

1/2 tbsp everything bagel seasoning, plus extra to coat the bagel. I purchased mine from Costco, but I believe Trader Joe’s sells one as well.

1/4 cup filtered water

Directions:

Preheat oven to 425 degrees. In a mixing bowl combine the dry ingredients.

Make cauliflower rice I simply grated mine, but you can use a food processor or buy store bought already made. You want to steam it not boil it that will add too much moisture. I steamed it for about 12 to 15 minutes. Once steamed let cool for about 5 minutes.

Once cooled add to the oat flour mixture and add in the flax egg, water and mix to combine then use your hands to create the dough.

You don’t want it to be very sticky or too dry, if needed add more oat flour.

Once it’s a dough like consistency form it into bagel shapes. Do not use a doughnut mold then it won’t cook right.

Place a sheet of parchment paper on a baking sheet and place the bagels on the parchment paper.

I added the everything bagel seasoning in with the dough as well as topped the bagels with it.

Bake for 22 minutes. Then flip the bagels and bake for 15 minutes. Take out of oven allow to cool.

Slice the bagel in half then I put it back in the over for 15 more minutes. A toaster would be a good option for this step, I just don’t own a toaster.

Once done top with whatever you like. Below are a few options for toppings.

Topped one with a cashew cream cheese.

This one I made a tofu egg patty with spinach and added some of the cashew cream cheese. Get creative however you choose!

Enjoy!

Cauliflower / Cashew Alfredo

Once upon a time I was a cheese addict struggling to go fully vegan. Then I realized the endless possibilities to making plant based cheeses and here I am over 5 years vegan.

This was a pretty simple cheese sauce and oh so delicious. I would love feedback if anyone makes a recipe I post.

Ingredients:

1 cup cashews soaked

1 cup cauliflower florets

1/2 cup of the cooking water saved from preparing the cauliflower

1/3 white onion diced

4 -5 cloves of garlic

1 tsp Dijon mustard

Sea salt and pepper to taste

3 tbsp nutritional yeast ( or I use curry powder in place of that about 2 tsp )

1 1/2 tsp lemon juice

Directions:

Boil the cauliflower. While the cauliflower is cooking sauté the onion and garlic. Soak the cashews ( you can do this over night) once the cauliflower is cooked I saved the cooking water to blend the sauce. Add all ingredients to high speed blender and blend well to combine. Serve with pasta of choice. I used gluten free.

Enjoy!

Chickpea Cookie Dough

Oh yum to this! Super easy to make and super delicious to devour!

I’ve seen this on Pinterest and thought one day I’ll create that, so that one day was today!

If you love being vegan for the animals as well as for the fact that you can eat raw cookie dough without getting sick then high five to you!

This is quick, easy, pretty cheap as well.

Onto the recipe!

Ingredients:

1 can chickpeas ( drained and rinsed)

3 tbsp maple syrup

1/3 cup peanut butter

1 1/2 tsp vanilla extract

Pinch of sea salt

1/3 to 1/2 vegan chocolate chips

Directions:

Add all ingredients besides chocolate chips to your food processor and blend well to combine. Once ready stir in chocolate chips then devour! Made enough to fit in this one little bowl, but I’d say it make for 2 servings.

Enjoy!