Gluten Free Potato and Onion Pierogies (Vegan)

Surprise the ravioli dough can also be used to make gluten free pierogies! I love finding multiple uses for one recipe. Thinking of investing in a good pasta maker and fiddling with these dough recipes to attempt fresh homemade pasta. That’s food blogging goals!

Look to the dough recipe I posted for the raviolis and that is the dough for the pierogies. You can find that here. Gluten Free Ravioli Dough

Recipe for the filling :

1 large yellow potato

1 white onion diced

1/3 cup cashew cream

1 tsp onion powder

1 tbsp nutritional yeast

1 tsp garlic powder

1/4 tsp Dijon mustard ( optional I think it adds to the flavor for a cheesy taste when paired with cashew cream and nutritional yeast)

Salt and pepper to taste

Optional adding is a few bulbs of sautéed garlic

Prepare the dough then wrap in plastic wrap and set to the side for 30 minutes.

Prepare the filling:

Rinse and cut up the yellow potato and add to a pot of boiling water. Should take 30 minutes or so to fully cook.

Next in a pan add the diced onion and sauté until fully cooked about 5 minutes maybe a bit longer.

Once the potato is cooked I blend my mashed potato in a food processor. I made the cashew cream in my vitamix. Now add all the ingredients for the mashed potatoes in your food processor or use a hand mixer, blend well to fully combine. If need be add in a bit of water as it blends in the food processor you don’t want chunks of potatoes.

Now add the potatoes to a mixing bowl and stir in the onions.

Roll out the dough like the ravioli recipe says to and cut into circles. Place some of the potato onion mixture on half of the circle in the center of that half so when you close it off it doesn’t squirt out as you prepare the pierogies. Add a bit of water to the bottom of the pierogies then fold over and pinch together with a fork. I cooked mine in a non stick frying pan to crisp it up.

Hope you enjoy these as much as I did. Definitely brought back memories from my childhood. You can top these with vegan sour cream and onions if you’d like to.


Gluten Free Sweet Potato and Spinach Raviolis ( Vegan)

I’m determined to use gluten free oat flour as the base of all my recipes that call for flour. So far I’ve been succeeding.

I don’t even know the last time I ate raviolis and I never imagined I’d ever create a homemade version.

I’ll be posting a second recipe that the dough can be used for so check that out as well.

To me my recipes seem pretty fail proof, so I hope this will be a success for all who make it. Always cook with love, because our moods reflect in the foods we create.

Recipe for ravioli filling :

1 1/2 cup gluten free oat flour ( simply grind oats into flour)

1 cup + 1 tbsp tapioca flour

3 tbsp aquafaba ( brine from can of chickpeas )

1 tbsp olive oil ( if you are oil free this recipe may not work for you)

3/4 cup water

Extra water in a bowl for ravioli prep

Recipe for filling :

1 medium sweet potato peeled and chopped

1 cup fresh spinach chopped

1 tsp coconut sugar

Pinch of sea salt

Recipe for sauce

1/2 jar of your favorite tomato sauce

1/3 cup soaked cashews

Directions :

Prepare dough first. Add the two flours to a mixing bowl with sea salt and stir to combine. Save the 1 tbsp of tapioca flour. Now add in the wet ingredients and stir to combine. The dough will be a bit sticky so add in the 1 tbsp of tapioca flour and mix by folding with your hands. Wrap the dough in plastic wrap and set to the side for 30 minutes.

Prepare the filling:

Steam the sweet potato should take about ten minutes to steam. To save time and dishes when the sweet potato was close to done I added the spinach to steam all together. Once both are fully cooked mash and stir in a bowl and add in the coconut sugar and salt. Let cool which I set it in the fridge to cool.

Prepare the sauce while potato mixture is cooling.

Drain the cashews and add those and the sauce to a blender and blend well until the cashews are fully blended. I use my vitamix and set to high to cream the cashews in the sauce. Add sauce to a pot if you don’t have a vitamix to heat the sauce. Simmer the sauce to cook while you prepare the raviolis.

Ravioli prep:

Boil a large pot of water while you prepare the raviolis

You need a rolling pin for this part. I made mine circular but do what you wish. I used the top to a mason jar to shape mine. Roll out the dough you want it thin but not too thin for it to break. Cut out into circles you will need to roll out the dough repeatedly as you continue to make each piece. Once you have all the circles cut put a spoonful of sweet potato spinach filling in the center. Dip your finger in the water and rub water around the bottom of the ravioli then place the other layer on top and press down slightly then press down all the way around the ravioli to close it. Do not soak the dough in water it will make the dough gooey you just want enough water to bind the top and bottom of the ravioli together so it doesn’t bust open when boiling. Do this with each ravioli. If you find the dough is sticking to the rolling pin which it should not add in a bit more tapioca flour until the constancy is right just don’t over do it with tapioca flour. Do not add in extra oat flour if the dough is sticky when you touch it only add in extra tapioca flour until it’s pliable and not sticky if you add oat flour you will dry out the dough.

The water should now be boiled I added water to a large pot and added in 2 raviolis at a time making sure they didn’t touch. Cook until the ravioli floats to the top which takes about 2 minutes or so. If the raviolis are not floating to the top stir the pot, the ravioli could have stuck to the bottom of the pot. Repeat this process with all of the raviolis.

Eat immediately and top with sauce.

You can freeze the dough, but it takes some effort to get it back to the right consistency. I froze leftover dough which was about half of the original dough. I added it to a bowl and added in 1 tbsp water then 4 tbsp spoons tapioca flour and blended with my hands. I blended in 1 tbsp at a time to get the consistency right again. You’ll know when you roll it out if the dough is at a good consistency. It should not stick to the table or rolling pin, if too sticky add in a bit more tapioca flour and fold together to blend with your hands.


Strawberry, Pineapple, Banana Nice Cream Parfait ( Vegan)

Happy spring everyone! It’s finally felt like spring in nj or actually summer. Went from snow in April to now 78 degrees.

I think it’s time I starting adding more raw foods into my diet, because my body has only wanted nice cream for lunch.

This one is from a few days ago and I’ll be uploading a few more yummy nice cream creations.

If you have never tried banana nice cream and you love bananas and fruit get to it! They are quick and easy to make and oh so good! What’s not to love about a healthy indulgence?


2 small frozen bananas

1/2 cup frozen pineapple

1 heaping cup frozen strawberries

1/4 cup almond milk

Gluten free oats I used Kind brand


In food processor or blender add all ingredients except for granola. Blend well to combine. Once ready layer the nice cream with granola then more nice cream. If you don’t care about presentation then add to a bowl and top with granola.


Kale Avocado Pesto ( Vegan)

Who loves a quick easy healthy meal? This is just that. I never had pesto until I started making it as a vegan and oh man do I love it!

This is super easy to make and healthy as well so if those two things are for you give this a try. If you don’t eat pasta this goes well on sweet potato noodles as well.


1 ripe avocado

1 cup kale rinsed

1 tsp onion powder

1 tsp garlic powder

1/3 tsp lemon juice

1/4 cup walnuts

Sea salt and pepper to taste

Water to blend


This is the easy part are you ready? Simply add all ingredients to your food processor and add in Waters’s it runs to get it to blend to a sauce. Once ready add to pasta or sweet potato noodles and enjoy.


Cinnamon and Sugar Apple Doughnut, with a Peanut Butter Glaze (Vegan, Gluten Free)

Got a little bored on my lazy Sunday afternoon, so I decided to bake. I knew one day I’d get the hang of baking and yes I’ve failed, but these were definitely not a fail!

What’s not to love about apples and peanut butter?

Recipe for doughnut :

1 1/2 cup gluten free oat flour

1 apple I used red delicious

1/4 cup apple cider

1/4 cup coconut sugar

1 tsp baking powder

2 tbsp tapioca flour

2 tbsp aquafaba ( brine from chickpeas)

1/4 tsp vanilla extract

3 to 4 tsp cinnamon

2 to 3 dashes nutmeg

Pinch of sea salt

Recipe for glaze:

4 tbsp creamy peanut butter

2 tbsp coconut sugar

3 to 4 tbsp coconut oil


Prepare oat flour by blended oats in either food processor or blender into a flour consistency. Add that to a mixing bowl. In blender add in the apple which you should peel and chop first. Add in the apple cider and vanilla extract ,cinnamon,and nutmeg and blend into an apple sauce. Add all the dry ingredients into the mixing bowl with the flour and stir to combine. Then add in the apple sauce and aquafaba and stir to combine. Grease a doughnut pan I used coconut oil. Fill the doughnut molds and bake at 350 degrees for 10 minutes. Adjust time if using a mini doughnut tray.

While doughnuts are baking prepare glaze. Add all ingredients to a small bowl and stir to combine. Once doughnuts are done carefully take out of tray and let cool. Once cooled you can add the glaze.


Shamrock Mint Chocolate Chip Ice Cream ( Vegan )

Happy St.Patrick’s Day! Of course I had to create something green. This was so good and who wouldn’t enjoy a healthy plant based ice cream. It rare I buy store bought vegan ice creams, because the homemade ones are just healthier.

This is super easy to make and super delicious!


1 ripe avocado

2 frozen bananas

1 1/2 cups cashew cream ( cashews blended with water to a creamy consistency )

5 medjool dates

1 tsp mint extract

1/4 tsp green spirulina

1/3 cup vegan chocolate chips or you can use raw cacao nibs


Prepare cashew cream, I used my vitamix. Then add in all the other ingredients and blend until well combined. Add to a mixing bowl and mix in the chocolate chips. I added mine to a bread pan and froze for 3 hours before serving.


Raw Apple Crumble ( Vegan)

I recently went to Costco and for some odd reason I bought a bag of 20 apples. I eat apples, but I’m not sure I needed a bag of 20 of them.

Now I needed to use up these apples, because it seems like the never ending bag of apples!

Seeing I love raw desserts this idea popped into my head. What I love most about raw desserts is how quick and easy they are to make. Plus you don’t need exact measurements like you would for baking.

Hope if you make this you enjoy this as much as I did!

Recipe for crust:

1/2 cup walnuts

1/2 cups soft medjool dates

Recipe for apple filling :

3 large apples ( I use red delicious)

3 to 4 soft medjool dates

3 dashes of cinnamon

2 dashes of ground nutmeg

1/4 tsp lemon juice

Water to blend

Recipe for crumb topping

1/4 cup almonds

1 medjool date


First prepare the crust. Add the walnuts and dates to your food processor and blend until a sticky batter forms. Press that into a small pie pan. Set in refrigerator and prepare the crumb topping. Add the almonds and date and process to a crumb consistency. Set in a bowl to the side. Now onto the filling. In your food processor peel and chop two of the apples, dates, lemon juice and spices and process into an apple sauce adding in a bit of water as it runs to get it all to turn into apple sauce. Once fully combined you can leave it in the food processor. Next peel and slice the last apple. Now take the pie crust out of the fridge and layer the apple sauce on the bottom then add sliced apples then sauce then apples then sauce then add the crumb topping. I set mine in the fridge overnight, because I was intending to eat it for breakfast, but it’s raw so you can eat it immediately if you like.