Author Archives: Amy Rostad

Vegan & Gluten Free Lasagne

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Lasagne

Ingredients

  • 1 cup of cooked quinoa
  • 2 jars marinara/pasta sauce (I use Amy's)
  • 1/4 cup finely chopped onions
  • 1 chopped bell pepper
  • 1 can of sliced black olives
  • 1 can pinto beans, rinsed and drained
  • 1 teaspoon vinegar
  • 1 clove of crushed garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • box of no boil GF lasagne noodles
  • 1 bag of shredded vegan cheese

Instructions

  1. Preheat oven to 375.
  2. Cook quinoa.
  3. Spread 1/2 cup of pasta sauce in the bottom of a 7 x 11 baking dish.
  4. In a large bowl, combine remaining pasta sauce with remaining ingredients, except noodles and cheese. Mix well.
  5. Arrange a layer of noodles over sauce in dish. Spread 1/2 of mixture over the noddles. Sprinkle with 1/2 cheese.
  6. Repeat one more time using remaining noodles, mixture, and cheese.
  7. Cover with foil and bake 20 minutes. Uncover and continue baking 15 more minutes or until noodles are tender.
  8. Let stand 5 minutes prior to serving.
https://www.sinfultidbits.com/2018/11/lasagne/

Vegan & Gluten Free Blueberry Oat Muffins

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Blueberry Oat Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Ingredients

  • 1 cup GF Oats
  • 1 cup oat or nondairy milk
  • 2 TBSP apple cider vinegar
  • 1 cup GF flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup sunflower oil or melted DF butter
  • 1 cup blueberries

Instructions

  1. Preheat oven to 375°F.
  2. Place 2 TBSP of apple cider vinegar in a medium-sized liquid measure cup, then fill will nondairy milk to 1 cup, add oats, and let stand.
  3. Line 12 muffins cups with liners.
  4. Combine the remaining dry ingredients in mixing bowl. Stir well to blend.
  5. Add oil or melted butter to oat mixture. Mix well. Add to dry ingredients, stirring just until moistened.
  6. Gently fold in blueberries.
  7. Fill prepared muffin cups.
  8. Bake for 25 minutes or until top springs back when lightly touched.
https://www.sinfultidbits.com/2018/11/blueberry-oat-muffins/

Coconut-Pumpkin Pie

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Coconut-Pumpkin Pie

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings (1 pie)

Ingredients

  • 1 15-ounce can pumpkin puree
  • 1 7-ounce can sweetened condensed coconut milk
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 GF vegan piecrust
  • 1 can of coconut milk for whipping cream
  • 2 TBSP icing sugar

Instructions

  1. FOR THE PIE:
  2. Preheat oven to 350° F.
  3. Combine pumpkin, coconut milk, sugar, cornstarch, vanilla, pumpkin pie spice and salt in a blender. Pulse until smooth.
  4. Pour pumpkin mixture into pie crust. Place on a rimmed baking sheet and bake until the center is slightly wobbly and the edges are cracked (about 60 minutes).
  5. Remove from the oven and let cool. Transfer to the refrigerator and chill 4 hours or overnight.
  6. FOR THE COCONUT WHIPPED CREAM:
  7. Put 1 can of coconut milk in refrigerator overnight.
  8. Whip cold coconut milk with icing sugar in a mixer.
https://www.sinfultidbits.com/2018/11/coconut-pumpkin-pie/

Roasted Red Pepper, Cauliflower & Garlic Dip

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Roasted Red Pepper, Cauliflower & Garlic dip

Ingredients

  • 6 cups chopped cauliflower (about 1 small head of cauliflower)
  • 2 red bell peppers quartered
  • 4 cloves peeled garlic
  • 1/4 cup olive oil, plus more as needed and for drizzling to serve
  • 2 teaspoons salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 2 tablespoons apple cider vinegar
  • 1/3 cup tahini
  • 1 pinch cayenne pepper
  • 3 tablespoons water
  • 1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)

Instructions

  1. Heat oven to 450°F.
  2. Toss cauliflower, peppers, and garlic together with olive oil, salt, and pepper, and spread out into an even layer on a baking sheet or baking dish.
  3. Roast in oven for about 30 minutes, stirring once midway through, until the cauliflower is tender enough that you can squash a floret easily with the tines of a fork. Let cool for a few minutes.
  4. In a food processor, blend roasted cauliflower, peppers, garlic, apple cider vinegar, tahini, cayenne, and a big pinch of salt. Add the water and blend for another couple of minutes until it’s smooth and light. Taste and adjust seasoning with additional salt, pepper, and apple cider vinegar as needed.
  5. Drizzle with your favorite toppings.
  6. You may store it for up to a week in the refrigerator.
https://www.sinfultidbits.com/2018/11/roasted-red-pepper-cauliflower-garlic-dip/

Vegan Sweet Potato Stew

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Vegan Fall Stew

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4

Ingredients

  • 1 TBSP Olive Oil
  • 1 diced yellow onion
  • 2 crushed cloves of garlic
  • 1/2 tsp minced ginger
  • 2 pounds yams chopped into one-inch chunks
  • 1/2 cup dry red lentils, rinsed and drained
  • 3 ripe vine tomatoes, peeled and chopped or 1 can/jar of diced tomatoes
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • dashes of cayenne pepper
  • 1/2 tsp salt
  • 4-5 cups vegetable stock & extra as needed
  • 1/4 cup creamy peanut butter
  • 4 cups curly kale chopped into small pieces
  • 1/4 cup chopped green onions
  • 1/04 cup chopped roasted and salted peanuts

Instructions

  1. Heat olive oil in a large pot set on medium heat.
  2. Add the onion and sauté until translucent (about 3 minutes). Add garlic and ginger and sauté another 3 minutes. Add the yams, red lentils, tomatoes, and spices and stir.
  3. Add 4 cups of vegetable broth or more to cover everything by 1 inch. When soup boils, reduce to a simmer and cook for 40-45 minutes or until sweet potatoes and lentil are tender. If you need more broth as the mixture cooks, add it.
  4. Add peanut butter and stir well.
  5. Either use an immersion blender to blend about half the soup so that it's still chunky or scoop out half the soup and blend it in a blender.
  6. Stir in kale and season to taste with pepper and salt.
  7. Serve each bowl topped with a TBSP of green onion and crushed peanuts.
https://www.sinfultidbits.com/2018/11/vegan-sweet-potato-stew/

Vegan GF Cranberry Maple Lentil Loaf

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Cranberry Maple Lentil Loaf

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-7 servings

Ingredients

  • FOR THE LOAF
  • 2 cups cooked lentils
  • 3 TBSP chia seed
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped walnuts
  • 1 TSP minced garlic
  • 1/2 TSP salt
  • 1 cup dried or fresh cranberries
  • 3 sprigs fresh thyme or 1/4 TSP dried thyme
  • 1/2 cup water
  • 2 TBSP olive oil
  • 1 cup GF oats
  • 2 small pieces of GF bread
  • FOR THE MAPLE GLAZE
  • 1 TBSP olive oil
  • 1 TBSP Balsamic vinegar
  • 1/4 cup maple syrup
  • 2 TBSP dijon mustard
  • dash of pepper

Instructions

  1. TO MAKE THE LOAF:
  2. Cook lentils. Measure out 2 cups and set aside.
  3. Combine your chia and water and set aside.
  4. Preheat oven to 350F.
  5. Combine your lentils, seasoning, cranberries, and vegetables in a cast-iron pan with oil and cook on medium until onions are cooked and lentils are soft. (Approx. 10 minutes)
  6. Combine your oats and bread in a food processor until you get a flour texture.
  7. Combine your oat flour to your lentil mixture, then add your chia mixture, and then add your chopped walnuts.
  8. Mash and mix everything together with hands or spoon, and then press into a 9x5 greased baking pan or muffin tin.
  9. Bake at 350F for 45 minutes.
  10. TO MAKE THE GLAZE:
  11. Combine the ingredients in a bowl and whisk until smooth.
  12. Remove the lentil loaf from the oven and coat with maple glaze. You will probably have extra glaze.
  13. Serve and enjoy!

Notes

To cook the lentils, use 3 cups of liquid (water or broth) to 1 cup of rinsed lentils. Bring to a boil, cover tightly, reduce heat, and simmer for 15-20 minutes. Drain the lentils and set aside.

https://www.sinfultidbits.com/2018/11/vegan-gf-cranberry-maple-lentil-loaf/

Saffron Rice

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2 pinches saffron threads
1 TBSP olive oil
1 small onion
2 cups basmati rice (be sure to rinse it)
3 3/4 cups vegetable broth (You can substitute with water & 1 TSP salt)
1 TSP salt (I use himalayan or sea salt)

Grind the saffron threads in a spice grinder into a powder, place them into a bowl, and add 1/4 cup of hot water and soak for five minutes.

In a large put, heat olive oil over medium heat and sauté the onions until they begin to caramelize (about 10 minutes).

Add the rice and saute for another minute, mixing the rice and onion together.

Add the saffron mixture and stir.

Add the broth, bring it to a boil, cover the pot and reduce the heat to low for 20 minutes or until all the stock is absorbed and the rice is tender. Fluff with a fork before serving.

Roasted Garlic Hummus

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Roasted Garlic Hummus

Ingredients

  • 1 large can of chickpeas rinsed
  • 2 TBSP tahini
  • 4 TBSP olive oil
  • 1/4 cup warm water
  • 1 head of garlic
  • 2 TBSP apple cider vinegar or the juice of one lemon
  • 1/4 TSP salt (I use himalayan or sea salt)

Instructions

  1. Preaheat oven to 375 F. Cut off the top of the head of garlic (so that the tops of most of the cloves are exposed), coat with olive oil, and wrap in tin foil. Roast the garlic in the oven for 1 hour. Allow the garlic head to cool, and then squeeze out the cloves into the blender or food processor.
  2. Place all of the ingredients in a blender or food processor and blend. If it's too thick, add more olive oil.
  3. Optional: Sprinkle with chopped parsley or paprika before serving.
  4. Tips: While I'm waiting for the garlic to roast, I place all of the other ingredients into the blender/food processor in the meantime.
https://www.sinfultidbits.com/2017/02/garlic-roasted-hummus/

 

Apple & Oat Blender Pancakes

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1 1/4 cup rolled oats
1 TBSP ground flax seeds
1 TSP baking powder
1 TSP baking soda
1/2 cup nondairy milk (oat, quinoa or sunflower work best)
1/2 cup unsweetened applesauce
2 TSP apple cider vinegar
2 TBSP maple syrup
1 TSP vanilla extract

Coconut oil (sunflower oil works great, too)

1. Grind oats in a blender to make oat flour.
2. Add all other dry ingredients and mix with a spatula.
3. Add all the wet ingredients and blend until combined.
4. Heat coconut oil on a cast iron skillet over low-medium heat on a gas stovetop.
5. Pour 1/4 cup of batter into the pan. Cook for about 3 minutes on each side. Repeat until all batter is gone.

Top with your favorite pancake toppings and enjoy!

Sinful Vegan Sunbutter Chocolate Bars

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Sinful Vegan Sunbutter Chocolate Bars

Ingredients

  • 3/4 cup ground golden flax or chia seeds
  • 3/4 cup unsweetened finely shredded coconut
  • 1 1/2 TBSP cane sugar
  • 1/2 jar sunbutter
  • 2 TBSP coconut oil
  • half a bag of Enjoy Life Mega Chunks chocolate
  • 2 TBSP coconut cream from the top of a can of coconut milk

Instructions

  1. In a large bowl or mixer, combine the flax/chia seeds, shredded coconut, and sugar.
  2. Melt sunbutter and coconut oil over medium-low heat. Once melted, pour the sunbutter mixture into the dry ingredients and mix well. Press the mixture into a 7x11 baking dish until even.
  3. In a double broiler, melt the tahini and chocolate, then stir in about 2 TBSP of coconut cream until you get a nice consistency. Once melted, pour the chocolate mixture over the sunbutter mixture and smooth out the top. Freeze for about 30 minutes or until the sunbutter mixture has set. Cut into bars and enjoy! Keep refrigerated.
https://www.sinfultidbits.com/2015/11/sinful-vegan-sunbutter-chocolate-bars/