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 gluten free oat 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 tsp onion 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.

Directions:

Preheat oven to 400 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 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. This dough will make 2 bagels. 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 nite 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!

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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!

Gluten Free Butternut Squash Biscuits

Love new recipes I come up with that are healthier then an entirely processed unhealthy version. For these I used minimal butter and oat flour. Yummo to these!

Gluten free foods come with a bad wrap. Yes obviously they taste different then foods that contain gluten, but what I make gluten free is oh so tasty!

Hoping to put together a cook book eventually but my focus currently is putting together a coloring book. I’ve learned I need a one pointed focus or I crash and burn.

I’ll keep on with good blogging as much as I can. Hopefully you all are trying out some of my creations and would love to hear feedback.

Ingredients:

1 cup butternut squash

3 tbsp vegan butter

1/3 cup canned coconut milk

2 cups oat flour

3 tbsp tapioca flour

1 tsp onion powder

1 tsp garlic powder

1 tbsp coconut sugar

1/4 tsp sea salt

1/3 tsp baking soda

1/2 tsp baking powder

Directions:

Use either fresh or frozen butternut squash and steam to cook. Once ready add to food processor and add in the coconut milk. In a bowl add all the dry ingredients and mix to combine. Purée the butternut squash with the coconut milk then add to bowl with dry ingredients. Add the butter and mix with hands. Form into patties and bake at 350 degrees for 20 minutes.

Enjoy!

White Bean Mashed Potatoes

Heck yeah to this delicious dinner! Why did it take me 37 years to think to throw white beans in with mashed potatoes? Vegan cooking experiment for the win!

Sorry I don’t blog very often I’m working on way too many things at the moment. I’m attempting to write some kids books, working on drawing adult coloring books, about to start selling art, feel like the freaking cat in the hat getting nowhere with my zillions of other ventures as an entrepreneur. One day it will all fall into place or at least I hope.

Since I must cook daily I’ll try to post more recipes, I am saving some for the cookbook I hope to publish.

Onto this recipe of goodness all wrapped up in perfect comfort food for this rainy night in N.J.

Ingredients:

1/3 cup white beans

1 large yellow potato

1/4 cup cashew cream ( simply blend soaked and drained cashews with water to a thick cream consistency)

Water to blend

1 tsp onion powder

1 tsp garlic powder

Sea salt to taste

Directions:

Boil water and cook potatoes. Once cooked ( I use my food processor seeing I find it to be easiest) add all the ingredients and blend. I added water a bit at a time just to get it to fully blend. Takes about 5 minutes if that to fully blend. I sautéed collard greens, garlic, and onion for the side to this.

Enjoy!

Banana, Wild Blueberry Smoothie Bowl ( Vegan)

Lunch was a disaster today. Attempted a few different meals that didn’t work out well, so this tasty smoothie bowl won that battle! No complaint who does love a delicious and healthy smoothie bowl?

It is spring in my location, but it’s a bit of a chilly day, but I’ll eat these no matter what the weather. These are super easy to make and you can top with so many different options. I kept the toppings basic.

Recipe for smoothie bowl:

2 to 3 frozen bananas

1/2 cup frozen wild blueberries

Water to blend

Toppings :

Shredded coconut

1 to 2 tbsp chia seeds

Directions:

In your blender add the frozen fruit and depending on the blender you have will account for how much water you add. I use a vitamix so I added very little water. Blend until well combined. Then add to a bowl and add your toppings. Super easy to make!

Enjoy!

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.