Gluten Free – Page 7 – The Vegan Love Project

Raw Chocolate Avocado Pudding

Talk about instant gratification, this dessert is not only filled with healthy fats and beautifying agents, it TASTES AMAZING. Let it set up in the fridge if you can wait and serve with fresh berries and/or a whipped coconut cream topping. It really is outstanding and takes less then 5 minutes to prepare, 35 if you are willing to wait out the chill factor. This was my first run through so I can totally see how easy it would be to change up the flavors by using different milks, extracts, even by adding texture with nuts or seeds. #FRICKENDELCIOUS

Raw Chocolate Avocado Pudding

1 ripe avocado, peeled, pitted and chopped

1/4c raw cacao powder

1T coconut oil

1t vanilla

1-2T raw agave or raw honey

1/2t cinnamon

1/3c cashew or almond milk (made on the creamier side)- more if needed

Pinch pink salt

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In a blender, combine all ingredients and process until super smooth and creamy.

Transfer into a serving bowl or dish and refrigerate to chill the pudding and let it set up- about 30 minutes.

Peanut Butter & Cacao Chip Power Smoothie

Peanut Butter & Cacao Chip Power Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave,or raw local honey

1t lucuma powder

2T peanut butter

2T raw cacao nibs

1T Tocos

1T golden flax seeds

1t vanilla

1c scoop protein powder

Pinch salt

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1c ice

Blend all ingredients together except the ice and the nibs and process until smooth- taste and adjust if needed

Add the ice and the nibs and blend just until smooth.

Strawberry Cacao Power Smoothie

Strawberry Cacao Power Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave,or raw local honey

1t lucuma powder

2t Maqui berry powder

2T cacao powder

1T golden flax seeds

1t vanilla

1c scoop protein powder

Pinch salt

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Cacao Super Smoothie

An amazing way to start your day energized and ready to go! Unlike coffee which is actually creating an energy deficit, this smoothie offers sustained energy backed with crazy antioxidants, beneficial omega 3’s, and hormone balancing deliciousness.

Cacao Super Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave, palm sugar or raw local honey

1T Maca powder

1t lucuma powder

1T chia seeds

2T cacao powder

1T goji berries

1T golden flax seeds

1t vanilla

1c scoop protein powder

Pinch salt

Pinch cinnamon

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Strawberry Banana Power Smoothie

SUPER DELICIOUS before or after a workout.

Strawberry Banana Power Smoothie

1c nut milk

1T hemp seeds

1t raw agave or raw local honey

1 banana

1c strawberries, fresh or frozen

1 heaping T tocotrienols (vit-e)

1T gold flax seeds

1T coconut oil

1t vanilla powder

1scoop protein powder

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Banana Vanilla Power Smoothie

Tastes more like a giant vanilla milkshake!!! Usually I am not a fan of bananas in my smoothies, this…is SO DELICIOUS.

Banana Vanilla Power Smoothie

1c nut milk

1T hemp seeds

1t raw agave or raw local honey

2c chopped, frozen bananas

1 heaping T tocos

1T gold flax seeds

1T coconut oil

1t vanilla powder

1 scoop protein powder

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

ESCAROLE & BEANS

Served over whole grain toast, GF bread, Paleo bread or GF pasta, this is an all time favorite. Super delicious and simple. Even delicious cold. Serve with raw cold pressed extra virgin olive oil and nutritional yeast….I LOVE THIS DISH.

White Beans with Escarole (Scarole & Beans)

1 bunch escarole, washed, trimmed, and torn into bite size pieces

3 cloves garlic, minced

2c cooked white beans or 1 can (cannellini or baby lima beans)

1/4t cayenne pepper flakes

1/4t ground black pepper

3T extra virgin olive oil

1/2c water

1/2t salt or to taste

In a large sauté pan, add 2T of the olive oil and sauté ½ of the garlic until golden and soft. Add the 1/4t of the salt, black and red pepper, and then add the escarole. With a fork or a pair of tongs, move the escarole around the pan cooking the escarole until wilted and tender, about 3-5 minutes. Remove the escarole from the pan, pouring any cooking juices into a small bowl and set both aside.

In the same pan, add the remaining olive oil and sauté the last of the garlic. Add the beans and sauté for a minute or so before adding the water. Stir the reserved liquid in, bring the beans to a boil and then reduce the heat and simmer partially covered for 10-11 minutes. In the last 5 minutes of cooking, add the escarole and cook without a cover, stirring occasionally. Put the lid back on and turn off the heat, steaming for 1-2 minutes before serving

Adjust the seasonings before serving. Serve over rice, quinoa, pasta, or toast.

Pickled Beets with Onions

Pickled Beets with Onions

These keep amazingly well in the fridge- even though they may not last as long as you would like because they are SO DELICIOUS! They are a great accompaniment to lunches and sandwich type meals.

2 pounds red beets, scrubbed and washed

1 small onion, sliced very thinly

2T extra virgin olive oil

1/4c apple cider vinegar

1T red wine or rice wine vinegar

1/2t salt

1/4t black pepper

1T maple syrup or raw agave or raw local honey

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4c water

1/2t salt

Trim both ends of the beet off but leave the skin on. In a large pot, place the trimmed, whole beets and cover with water. Bring to a boil and then reduce the heat to low, simmering for 30-40 minutes partially covered, until the beets are tender all the way into the center. Drain. The skin should slip off the beets, if not, using a peeler, remove the skins and set aside. Using a mandolin or a sharp knife, slice the beets in rounds, evenly and thin. In a large bowl, place the sliced beets, sliced red onion, salt, pepper, olive oil, sweetener, and vinegar. Gently toss with a large spoon. Adjust the seasonings. This can be eaten right away but it gets better as it sits- I recommend letting stand at least 6 hours before serving.

Serve cold or at room temperature.

Tomato Red Lentil Soup

This soup is so easy to make and a quick cooking source of vegetable protein. Delicious on its own, or packed with freshly steamed, or sautéed greens.

Tomato Red Lentil Soup

1 large onion, coarsely chopped

1 large can or 1 jar (28oz) strained, pureed tomatoes

1 clove garlic, smashed

1t black pepper

1/2t cayenne pepper or fresh jalapeno

1c dried red lentils, rinsed

3T extra virgin olive oil

1t chipotle powder

1-2 veggie bouillons or broth equivalent

6c boiling water (in place of liquid broth)

1t smoked salt or pink salt to taste

OPTIONAL: 2 c fresh greens- 1 bunch kale, bok choy or escarole, coarsely chopped and (pan sautéed in olive oil and garlic is optional)- added in at the end

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions with the garlic and hot pepper until golden and soft. Add the lentils, tomato puree, black pepper and chipotle powder. Add the boiling water and the bouillon. Bring to a boil and reduce heat and simmer for 30-40 minutes. Adjust the seasonings. You can puree the entire soup until super smooth or simply run a burr mixer through it to incorporate the vegetables and lentils or serve it as is.

To serve, in a bowl, place the greens and ladle the soup over. Top with nutritional yeast and season to taste.

Sesame Tahini Ginger Dressing

This dressing is to DIE FOR! Sooooooooo fricken yummy and easy to make. Tahini offers more protein than milk and plenty of calcium to boot. The ginger has been used in eastern medicine as a natural anti inflammatory and pain killer so after a killer HERO WOD this morning this was the perfect outfit to dress my salad up in. You can feel free to omit or add other flavors to this, I love it on the lemony side. Served over fresh salad greens with avocado is my favorite but it would be delicious as a sauce for steamed veggies or for GF buckwheat soba noodles as well.

Sesame Tahini Ginger Dressing

1/2c raw tahini

1/2c water

1 clove garlic, smashed

1t raw agave or honey

1T rice vinegar or apple cider vinegar

1T shoyu (raw) or tamari (GF)

2T extra virgin olive oil

1/4t pink salt or to taste

1 lemon, juiced

2T sesame seeds

1” piece of fresh ginger

1t hot sesame oil

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2T black or white sesame seeds- to be added to dressing after-*optional

In a blender, process all ingredients until smooth. Adjust seasonings for taste. This will set up in the fridge, you can thin it out by adding a bit more water and or lemon juice.