Holiday Dishes & Goodies Archive

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Special Holiday Peanut Butter Cookies

Posted December 6, 2012 By Sandy

Okay, I know that Peanut Butter Cookies are not a traditional Christmas Cookie, but I could not resist this wonderful recipe from Earth Balance.

Earth Balance products have changed my life!!  If you have not tried them, I suggest you do!!

In the meantime, here is the Special Peanut Butter Cookie recipe.  Watch after the recipe post for my tip in making these a Special Holiday Peanut Butter Cookie!

Special Holiday Peanut Butter Cookies

Recipe Type: Holiday Cookies
Author: Earth Balance
Ingredients
  • 1 cup Earth Balance® Coconut Spread
  • 1 ½ cups brown sugar
  • ½ cup granulated cane sugar
  • 3 tsp Ener-G Egg Replacer mixed with 4 tbsp of water
  • 2 tsp of gluten-free vanilla extract
  • 1 ¼ cups Earth Balance® Natural Peanut Butter, crunchy or creamy
  • 3 cups Jules Gluten Free™ All Purpose Flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp gluten-free baking powder
  • 1 cup granulated cane sugar for rolling
Instructions
  1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  2. Cream together Earth Balance® Coconut Spread, brown sugar and granulated sugar until light and fluffy.
  3. Mix in the egg replacer and vanilla, then mix in peanut butter until well-combined.
  4. In a separate bowl, whisk together flour, baking soda, salt and baking powder.
  5. Mix dry mixture into wet mixture, in three separate additions, beating well after each addition.
  6. Measure one teaspoon of dough and roll into a ball. Roll the ball in the sugar and place on cookie sheet. Repeat, placing the balls about 1 inch apart.
  7. Gently flatten each cookie using a fork, pressing once across the cookie, then again, making a crisscross pattern.
  8. Bake 8 to 10 minutes, or until the tops are lightly browned.
  9. Let the cookies stand 5 minutes before removing from cookie sheets to cooling racks. Store cooled cookies in airtight containers

 

What makes these a Special Holiday Peanut Butter Cookie?  Well, first, the recipe uses Earth Balance Coconut Spread!  Doesn’t that sound yummy?

And to make this extra special, I would roll them in COLORED sugar.  Won’t that be fun??

Have some great holiday cookie recipes? Wanna share them?  Email them to me at GFDFSandy (at) gmail.com and I will feature them here!

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Christmas Sugar Cookies

Posted December 5, 2012 By Sandy

Nothing says the holidays more than Christmas Sugar Cookies!

I found lots of recipes for Gluten Free Vegan Sugar Cookies, but liked the one from Babycakes best!  This recipe is post by Linda on Key Ingredients website.

Christmas Sugar Cookies

Recipe Type: Christmas Sugar Cookies
Author: Babycakes
Ingredients
  • 2¼ cups rice flour, plus more for dusting
  • 1⅓ cup vegan sugar
  • ¼ cup arrowroot
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1 tsp salt
  • ¾ cup melted coconut oil
  • ⅓ cup unsweetened applesauce
  • 2 tbs vanilla extract
  • 2 tsps lemon extract
  • ⅓ cup cold water
Instructions
  1. Preheat oven to 325° F. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the rice flour, sugar, arrowroot, baking soda, xanthan gum and salt.
  3. Add the coconut oil, applesauce, vanilla and lemon extracts and stir with a rubber spatula until a very thick dough is formed. Gradually add the cold water and stir until the dough is slightly tacky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  4. Dust a clean work surface with some rice flour. Remove half of the dough from the refrigerator, and place it in the carter, and roll the dough around until the surface is entirely coated in flour. Dust a rolling pin with rice flour. Roll out the dough to 1/4” thickness.
  5. Cut out the cookies with your desired cutter and transfer to the prepared baking sheet with a spatula, placing them about 1” apart.
  6. Repeat with the remaining dough. Bake for 7 minutes, rotate the sheets, and bake 5 minutes more or until slightly golden. Let stand on the baking sheets for 10 minutes.
  7. Frost with a sugar glaze. Combine powdered sugar, 1/3 cup hot water and 1 tsp. vanilla extract.

 

Personally, I would top the cookies with colored sugar — the icing would probably be too sweet for me and my husband!  And, of course, I love that it has applesauce as one of the ingredients!

Find more Gluten Free Vegan Sugar Cookie recipes here:

Which recipe is your favorite?

Please share this post with your friends!!

 

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Christmas Mexican Wedding Cake Cookies

Posted December 4, 2012 By Sandy

If you like chocolate and Christmas Mexican Wedding Cake Cookies, I have a great recipe for you today!

Our featured recipe is part of a series of holiday cookies we are posted for the month of December.  The original recipe appeared on Mom’sLA blog by Yvonne Condes.

Recipe Type: Christmas Holiday Cookies
Author: Yvonne Condes of MomsLA
Ingredients
  • 1 cup Earth Balance Vegan Butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
  • 1 3/4 cup gluten-free flour (I used King Arthur multi-purpose flour)
  • 3/4 cup plus 2 tablespoons Almond Flour or Garbanzo Flour
  • 1 1/2 teaspoons Xantham gum
  • 1/2 teaspoon salt
Instructions
  1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or spray with canola oil spray.
  2. Combine the gluten-free flour, almond meal, xantham gum, and salt in a bowl and set aside.
  3. Beat the vegan butter and sugar until light and fluffy. Scrape the bowl with a rubber spatula and then add vanilla. Beat for a few seconds.
  4. Add the chocolate chips and beat until combined.
  5. Add the flour mixture slowly and mix on low until combined.
  6. Using a small ice cream scoop, scoop the batter onto the parchment paper leaving a little space in between. (You can also roll the batter into balls, but the cookie dough will be sticky.)
  7. Cook for about 15 minutes or until the cookies are golden. Let cool and then sprinkle with powdered sugar. Store in a covered container or freeze until Christmas.

 

Check out the original recipe as Yvonne posted many pictures of her processl!

So, what is your favorite holiday cookie recipe?  Send them to me at GFDFSandy (at) gmail.com and we will post them here — just as long as they are Gluten Free and Vegan!!

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Snickerdoodles — Gluten Free Vegan Style!

Posted December 3, 2012 By Sandy

Snickerdoodles are an all time favorite cookie for the Christmas holidays  (Of course, next to sugar cookies, sour cream cookies, Mexican wedding cakes, gingerbread cookies …. ).

Finding Gluten Free Vegan versions of these lovely little gems is not always easy, so I am going to do my best to post our favorite cookies Gluten Free Vegan style!!

Today’s featured cookie, Snickerdoodles, is from Kelly with Foodie Fiasco.  Kelly not only has a great blog, but she is only 14 years old!!  OMG — go Kelly!!

 

Snickerdoodles — Gluten Free Vegan Style!

Recipe Type: Holiday Cookies
Author: Kelly from Foodie Fiasco
Ingredients
  • 2 Tablespoon coconut flour
  • 2 Tablespoon mashed banana or applesauce (I prefer banana.)
  • pinch salt
  • sweetener to taste (I use one packet of stevia.)
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • pinch cream of tartar (for authenticity, optional)
  • 2 Tablespoon almond milk
  • 2 teaspoons erythritol (or stevia)
  • 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 350F. Combine the erythritol and 1/2 teaspoon cinnamon in a small bowl and set aside.
  2. In a small bowl, mix coconut flour, baking powder, cinnamon, salt, and cream of tartar, if using.
  3. Add in applesauce or mashed banana and vanilla extract and stir.
  4. Add in almond milk, one tablespoon at a time, until fully incorporated, and sweeten to taste.
  5. Drop dough by teaspoonfuls onto a parchment lined-baking sheet and roll into balls.
  6. Roll a ball of dough into the erythritol-cinnamon mixture until evenly coated and return to the baking sheet. Repeat with the remaining dough balls and then flatten the dough into cookie shapes with a fork.
  7. Bake in the oven at 350F for about 15 minutes, or until hardened. Let cool before scarfing them all down.

 

So, what do you think?? Pretty good for a 14 year old!!

What is your favorite Gluten Free Vegan Christmas cookie?  Wanna share it with us?  Just email me at GFDFSandy (at) gmail.com

In the meantime, share this post with your friends!!

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Christmas Cookies: Candy Cane Balls

Posted December 1, 2012 By Sandy

Guess what?  It is December 1 — which means Christmas cookies recipe time!!

Between now and the end of the month, I will post as many Gluten Free Vegan Christmas Cookie recipes that I can find!  And you are welcome to join in and submit your own, and I will post them (email me at GFDFSandy (at) gmail (dot) com).

Today’s first Christmas Cookie Recipe:  Candy Cane Balls is from Michelle at Find Your Balance.

Christmas Cookies: Candy Cane Balls

Recipe Type: Christmas Cookies
Author: Michelle from Find Your Balance
Special Note from the author: I’ve had many people make this recipe with success, and a few who had their balls come out like puddles instead. To eliminate extra liquid, make sure to use refrigerated peanut butter instead of the natural stuff that’s super runny when it’s new out of the jar.
Ingredients
  • 1/2 cup mashed overripe banana (about 2 small bananas)
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 2 Tbl. pure maple syrup
  • 1/2 tsp. vanilla
  • 4 drops peppermint essential oil
  • 1/2 cup unsweetened dried coconut
  • 1/2 cup raw cacao nibs
  • Except for cacao, mix everything together in a bowl. Roll into walnut-sized balls, then roll each ball in cacao.
  • Refrigerate overnight to set. Makes about 1 dozen balls.
Instructions
  1. Except for cacao, mix everything together in a bowl. Roll into walnut-sized balls, then roll each ball in cacao.
  2. Refrigerate overnight to set. Makes about 1 dozen balls.

 

I am sure that most of you have some great Gluten Free Vegan Christmas Cookie recipes.

Want to share them?  I will post any recipe that I receive as long as it is Gluten Free and Vegan.  Just email them to me here!

Hope you join in the fun!!

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Gluten-Free Sweet Potato Date Bars

Posted November 20, 2012 By Sandy

You can always count on Living Without Magazine to come up with some delicious sounding recipes. This is especially true during the holiday season.

Today’s featured recipe is Gluten-Free Sweet Potato Date Bars.  If you love Sweet Potatoes, you will love these bars!!

Gluten-Free Sweet Potato Date Bars

Recipe Type: Holiday Dessert Bars
Author: Living Without
Serves: 20 bats
Ingredients
  • ½ cup unsalted butter or dairy-free butter alternative
  • ½ cup brown sugar
  • 2 tablespoons molasses
  • ½ cup cooked sweet potato or pumpkin puree*
  • ½ cup coconut milk or milk of choice
  • 2 eggs (or 1½ teaspoons egg replacer mixed with 2 tablespoons warm water)
  • 1 teaspoon pure vanilla extract
  • 1¼ cups gluten-free High-Fiber Flour Blend
  • ¼ cup coconut flour
  • 2 tablespoons arrowroot (omit if using 2 eggs)
  • 1 teaspoon guar gum or xanthan gum
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 cup gluten-free quick-cooking oats
  • 1 cup chopped dates, raisins or dried cherries
Instructions
  1. Preheat oven to 350 degrees F. Line a 10-inch square pan with parchment paper.
  2. In a mixer bowl, cream butter, brown sugar and molasses.
  3. On low speed, beat in sweet potato puree, milk, eggs (or egg replacer mixture) and vanilla.
  4. In a separate bowl, add all dry ingredients except oats and dates. Whisk to combine well.
  5. Slowly add dry ingredients to wet ingredients, mixing until batter is smooth. Turn off mixer.
  6. Stir in oats, blending well with a spatula. Then fold in dates, mixing just until they are evenly distributed throughout the batter.
  7. Press batter into prepared pan. Smooth with a wet spatula.
  8. Place in preheated oven and bake 40 to 45 minutes. During the final 30 minutes, loosely cover the pan with foil. When done, cake tester or toothpick will come out clean. Let cool before cutting into squares. Sprinkle with powdered sugar, if desired, or top with a dollop of your favorite whipped topping.

 

Make sure to visit their website to access their gluten-free High-Fiber Flour Blend!

If you like this recipe, please share it with your friends by clicking one of the links below!

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No-Bake Pumpkin Cheesecake

Posted November 16, 2012 By Sandy

In one of my last posts, I included a list of Gluten Free Vegan Pumpkin Pie recipes.  Well, today, I found this No-Bake Pumpkin Cheesecake recipe!!  And it does not include soy or tofu!!

The recipe is from Laura Friendly‘s Gluten and Dairy free blog/website.

No-Bake Pumpkin Cheesecake

Recipe Type: Holiday Dessert
Author: Laura Friendly
Prep time:
Total time:
Ingredients
  • GF & DF Crust: 12 dates, pits removed, soaked in water for 30 minutes, drained
  • (save water)
  • 4 to 6 tbsp date water
  • 1/2 tsp salt
  • 2 cups raw almonds
  • 1/4 cup coconut oil, melted
  • Pumpkin Cheesecake Filling: 2 cups raw cashews, soaked in water overnight, drained
  • 1-1/2 cups cooked pumpkin (fresh or canned)
  • 2/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • (or to taste)
  • 1/4 cup fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
Instructions
  1. GF & DF Crust: In a blender or food processor add the dates, date water and salt. Blend until it becomes a paste. Set aside.
  2. In a food processor, add the almonds and pulse until they become a coarse meal.
  3. Add in the date paste and coconut oil and pulse until the mixture starts to mold together.
  4. Transfer mixture into a 9-in. springform pan. Press the mixture into the bottom of the pan and about 1.5-in. up the sides.
  5. Place pan into the freezer and allow to chill before adding the filling (about 10 minutes).
  6. Pumpkin Cheesecake Filling: In a blender or food processor, add cashews, pumpkin, coconut oil, maple syrup, lemon juice, vinegar, vanilla, salt, cinnamon and nutmeg.
  7. Blend until the mixture is smooth. note: if the mixture is too thick to blend, add coconut milk, 1 tbsp at a time, until the mixture thins slightly
  8. Pour mixture into the chilled pie crust, smoothing out the top. Chill in the refrigerator for about 1 hour, or overnight.
  9. Before serving, gently run a knife around the edge of the springform pan, before unlocking it.

 

My husband is a big pumpkin and a big cheesecake lover!!  I’ll bet I will be making this recipe soon!

If you like this recipe or this blog, please share it with your friends by clicking one of the links below.

 

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Gluten Free Vegan Pumpkin Pies

Posted November 14, 2012 By Sandy

When I first became Gluten Free and Vegan in late September 2009, my biggest disappointment was losing out on my annual pumpkin pie for Thanksgiving!  I was so new to the whole diet that I didn’t know about the alternatives — I figured I was just out of luck.

Since then, I have searched high and low and found a list of pumpkin pies that are both Gluten Free and Vegan.

Here is the list of Gluten Free Vegan Pumpkin Pie recipes that I have collected:

Gluten-Free Pumpkin Pie Recipe — Gluten Free Goddess uses full-fat coconut milk and buckwheat or sorghum flour.  Made completely in a food processor!!

Vegan and Gluten Free Pumpkin Pie Recipe — Oat and Nut crust makes this pie by Burton Girls nutritious.  Although, they do use sprouted soy in the filling!

Healthy and Simple Streusel-Topped Pumpkin Pie Recipe — Streusel topped pie recipe calls for wheat flour, but looked like it could easily use Gluten Free flour blend instead.  Dinner Tool’s recipe will need some substitutions!

Fully Raw Pumpkin Pie — Originally posted by Rawfully Organic, this raw recipe looked very interesting.  Dates and pecans make up the crust.  Pumpkin, dates and persimmon in the filling.  Need to be refrigerated (or frozen) before serving.

Gluten Free Vegan Pumpkin Pie — About.com Gluten-Free Vegetarian shares this recipe which includes soy and a bit too much sugar for my liking — but worthy enough to post here.  (Gluten Free Rice Pie Crust recipe is here)

Entertaining Allergies:  Pumpkin Pie — I love this pie recipe as it used maple syrup for sweetener.  Also, The Blender website shows some really interesting pie crusts.  Make sure to check out the three different versions for making pumpkin pie!

Pumpkin Pie (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb/Low Calorie) — This recipe has only 250 calories (if you are concerned about calories)!  Foodie Fiasco uses a chickpea based crust for a cooked pumpkin pie.

Raw Vegan (gluten and soy free) Pumpkin Pie — Moments of Consciousness posted this fully raw pie that looks very much like the Rawfully Organic recipe, but they also include a raw whipped cream recipe.

Pumpkin Pie Bars — Bars are not exactly pie, but I thought this recipe from The Gluten Free Vegan was worth adding here because it looked so good!  Another easy no-bake way to enjoy pumpkin for the holidays (or anytime)!

So which pie is your favorite?  I could not decide myself, but I think I am going to try the bars first!!

More pumpkin recipes here!

ENJOY!!

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Gluten Free Vegan Thanksgiving Stuffing

Posted November 12, 2012 By Sandy

Okay, what do you do for the traditional Thanksgiving stuffing if you are Gluten Free and Vegan?  First off, we don’t have a turkey …. and secondly, we don’t want to use the standard glutenous bread cubes!!

Jessica Glick of Jessica’s Gluten Dairy Free Kitchen has developed an interesting sounding Gluten Free Vegan dish to replace the traditional Thankgiving stuffing.

Here is her Gluten Free Vegan Thanksgiving Stuffing recipe:

Gluten Free Vegan Thanksgiving Stuffing

Recipe Type: Holiday Stuffing
Author: Jessica’s Gluten Dairy Free Kitchen
Serves: 8-10
Ingredients
  • 3 celery stalks, chopped
  • 2 medium onions, diced
  • 1 leek, green ends removed, sliced
  • 1/4 bunch fresh flat leaf parsley, chopped, about 3 tablespoons
  • 2 tablespoons dried thyme
  • 2 tablespoons fresh sage leaves, stems removed, chopped (about 15 leaves)
  • 1 tablespoon dried rosemary
  • 2 apples, Fuji or Granny Smith variety
  • 1 bunch fresh swiss chard, 3/4 of stems removed, finely chopped
  • 1 cup raisins
  • 1 1/2 cups chestnuts, cooked, chopped
  • 1/2 cup non-dairy creamer (I use So Delicious Original flavor)
  • 3/4 cup vegetable broth (I use Organic Pacific)
  • 4 slices vegan rice bread (I use Food for Life)
  • 3 tablespoons Earth Balance Soy Free Spread PLUS extra for greasing casserole dish
  • 3 tablespoons sunflower oil
  • 3 teaspoons kosher salt
  • 1 1/2 teaspoons crushed black pepper
Instructions
  1. Preheat oven temperature to 350 degrees F
  2. Heat a large skillet over medium-high heat with 3 tablespoons of Earth Balance and sunflower oil. When it begins to sizzle add onions, celery, leeks, rosemary, thyme, parsley. Let it cook until softened, about 2 minutes. Add half the kosher salt, and all of the pepper. Stirring occasionally.
  3. Meanwhile, soak raisins in 1/2 cup of hot water until ready to use. Set aside.
  4. Reduce heat to medium. Add apple, chestnut, stir to combine well, cook for about 1 minute, until you see the apple has just begun to soften. Then add swiss chard, raisins, and remaining kosher salt, stir to combine well. Continue stirring to make sure there aren’t any browned bits on the bottom of the skillet.
  5. When the swiss chard has wilted (about a minute) then add the vegetable broth and creamer. Let it cook for 2-3 minutes, stirring occasionally.
  6. Meanwhile, toast the vegan bread, then dice into 1 inch cubes.
  7. Turn off the heat, transfer to a greased oven safe casserole dish.
  8. Bake for 25-30 minutes until there are golden brown edges of the bread sticking out of the stuffing.
  9. Let it rest for 10-15 minutes.
  10. It will look like there is still some liquid remaining, that will be absorbed into the stuffing while it rests. Serve hot.

 

Sounds really good!

Of course, you know I will use melted coconut oil rather than sunflower oil, as the recipe suggests.

I would also add mushrooms — maybe in place of the water chestnuts as my husband does not care for them.

You might also check out my featured Quinoa Stuffing Recipe

 

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Garlicky Sweet Potatoes

Posted November 9, 2012 By Sandy

Candied Yams were a Thanksgiving tradition at my house when I was growing up.  I loves them, so of course, I followed the tradition with my own kids.  But now that my kids are all grown and moved away, I have been looking for some variety in my menu.  (I still get an occasional call:  Mom, how do you make sweet potatoes again?)

So, if you are like me who is looking for a twist on a traditional dish, try these Garlicky Sweet Potatoes by Allyson Kramer and posted on VegNews:

Photo courtesy of WikiMedia

Garlicky Sweet Potatoes

Recipe Type: Thanksgiving Veggie Dish
Author: Allyson Kramer, posted in VegNews
Serves: 6-8
Ingredients
  • 4 large sweet potatoes, scrubbed
  • 3 tablespoons vegan margarine
  • 3 cloves garlic, minced finely
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh sage
  • 2 tablespoons non-dairy milk
  • Salt to taste
Instructions
  1. Preheat oven to 350 degrees. Using a fork, pierce sweet potatoes all over and place onto a cookie sheet. Roast about 45 to 50 minutes, until soft completely through. Let cool about 10 minutes.
  2. In small saucepan over medium heat, combine margarine with garlic, thyme, rosemary, and sage and cook until garlic is tender. Combine with non-dairy milk and remove from heat.
  3. Remove skins from sweet potatoes and transfer to a large mixing bowl. Add herbed butter and milk mixture and, using a hand mixer, mix on high speed until potatoes are fluffy. Season with salt to taste.

 

Over the years, I have changed my candied yam recipe.  I don’t use nearly as much sugar — actually, last time I made them I used maple sugar (which is much better for you than most sugars) and Earth Balance butter.  As much as I love Coconut oil, I did not like it on candied yams.

Do you have a Gluten Free Vegan Thanksgiving recipe you would like to share with us?  Email me at GFDFSandy@gmail.com and I will be happy to share it!

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