Vegan Hot Dogs

Yes! You can enjoy hot dogs and still be vegan!

Some of the brands on the market have gluten in them, so if you are strictly gluten-free, look for brands without.

Just like hamburgers, usually what we love about hotdogs are all the accoutrements: mustard, ketchup, relish, etc.

This recipe uses a wrap, instead of a bun but there are several gluten-free buns out there. I just personally prefer a wrap.

Whether you use a grill or pan, splitting the veggie dog down the middle, For more surface area, makes a big difference. I like to char both sides And then place on top of a gluten free wrap that I have lightly toasted, On both sides.

The accompaniments make all the difference…You need to find what you love.

I love chopped dill pickle (Bubbies are great…), chopped red onion and a little Bit of minced jalapeno. I also like to use yellow and Dijon mustard along with Ketchup…and then I wrap it all up like a burrito.

I’d love to hear about your favorite version!

Red Bean Kofta with Spicy Tomato Dipping Sauce

Red Bean Kofta with Spicy Tomato Dipping Sauce

Ingredients

    Kofta
  1. 1 package of Rethought Red Beans
  2. 1 ½ cups cooked brown rice
  3. ¼ cup ground flaxseed
  4. ¼ cup finely chopped fresh mint, packed
  5. 1 tablespoon cumin
  6. 2 teaspoons cinnamon
  7. 1 teaspoon sea salt
    Spicy Tomato Dipping Sauce
  1. 1 tablespoon extra-virgin olive oil
  2. 2 cloves of garlic, minced
  3. ½ teaspoon crushed red chili pepper flakes
  4. 1 cup tomato sauce
  5. 1 tablespoon fresh lemon juice
  6. ½ teaspoon sea salt
  7. ½ teaspoon cinnamon

Instructions

Preheat oven to 375 F. Grease two large baking sheets.

In a medium bowl, mix all ingredients until well combined.

Roll the mixture into small balls (about 1 tablespoon each) and place on prepared baking sheet (wet hands, if necessary, to prevent sticking). Bake for 35 minutes.

Meanwhile, in a small saucepan, warm the olive oil over medium-low heat. Add garlic and chili pepper flakes, and sauté for 2 minutes. Add remaining ingredients and simmer for 10 minutes, stirring occasionally. Serve warm.

Nutritional Spotlight: Cumin Passing on meat and dairy does not mean forgoing your body’s need for iron and calcium. The contrary. While it has become an American belief that iron comes from red meat and calcium comes from dairy, the truth is that most people are better able to digest and absorb the nutrients from iron and calcium when consuming plant-based foods like dark leafy greens, beans, and seeds. The cumin seed is a spice often praised for its taste but rarely acknowledged for its nutritional benefits, even though just one tablespoon contains over 46% (yes, nearly half!) of your daily need for iron and 12% of your daily need for calcium. Feeling ready to cook and replenish your body? Go grab some cumin – ground or whole seeds – from the bulk section and store in an airtight container in a cool, dry place. Use often!

Garden Veggie Bisque

Garden Veggie Bisque

Ingredients

    Soup Base
  1. 3 cups organic broccoli florets cut into pieces
  2. 1 medium organic zucchini, rough chopped
  3. 2 medium organic carrots, rough chopped
  4. 1 medium organic white onion, rough chopped
  5. 3 & 1/4 cups low sodium organic vegetable broth
    Garnish
  1. Canned coconut milk for swirling into each bisque portion
  2. Chopped cilantro, basil and/or rosemary
  3. Organic sprouted pumpkin seeds

Instructions

In a large 8-quart stockpot, over medium heat and using about ¼ cup vegetable broth, sauté chopped onions until they are translucent, about 4-5 minutes.

Then add the remaining chopped vegetables, curry powder and vegetable broth and continue cooking at a low simmer until vegetables are soft.

ALWAYS-when blending hot liquids take extra caution to make sure the lid is fitted securely before blending and place a kitchen towel over the top of lid in case of splatters. I actually blended the NEXT day after so there was NO chance of getting splattered…if you’ve ever seen me in action you know what I’m talking about!

Using a ladle, transfer 1/3 of the (hot) vegetables with broth and about half of the Tuscan White Beans™ into a high-powered blender like a Vita Mix and blend until completely smooth. Place into another clean 8-quart stockpot and cover.

Continue transferring by 1/3rds, including the rest of the beans, into blender to blend smoothly, place in stockpot and cover.

Stir in ¼ cup canned coconut milk and plant-based milk, then heat to desired serving temperature-do not overheat bisque at this step.

Garnish with a swirl or 1 tablespoon canned coconut milk (at room temperature). See notes on canned coconut milk. Top with sprouted pumpkin or sunflower seeds or fresh chopped herbs.

Use this soup within three days or freeze for up to thirty days in glass, BPA free airtight containers. I love using Mason jars to freeze food in. (no, they WON”T break!)

The Tuscan White Beans provide a smooth, creamy texture in addition to creating layered flavors that are nutrient dense, especially for those on a plant-based or vegan diet. Legumes are full of plant-strong protein!

Gia Bombias Momma Mia Minestrone

Gia Bombias Momma Mia Minestrone

Ingredients

  1. 2TB Olive Oil
  2. 1 Medium Onion (chopped)
  3. 1/4 C Fennel bulb, dried
  4. 2 TB Garlic (minced)
  5. 1 tsp Fennel Seed
  6. 1 tsp Rosemary, fresh, minced
  7. 1 tsp Thyme, fresh, minced
  8. 7 C Filtered Water or Vegetable Stock
  9. 2 C Crushed Tomatoes or Chopped Roma Tomatoes
  10. 1 C Garbanzo Beans, cooked
  11. 1 C Kidney Beans, cooked
  12. 1 C Red Potatoes (1/2" cubes)
  13. 1/2 C Celery Chopped
  14. 1/2 C Parsnip Roasted (1/2" cubes)
  15. 1/2 C Carrots Chopped
  16. 1/2 C Zucchini Chopped
  17. 1/2 C Summer Squash
  18. 1/4 C Shoyu, or to taste
  19. 2 TB Tomato Paste
  20. 1 C Elbow Pasta or Rotini (wheat-free)
  21. 2 TB Italian Parsley, minced
  22. 1 TB Basil minced
  23. 1 TB Balsamic Vinegar
  24. 2 tsp Nutritional Yeast
  25. 2 tsp Oregano minced (or 1 tsp dry)
  26. 1 tsp sea salt
  27. 1/2 tsp Black Pepper

Instructions

Place oil in a large pot on medium heat. Add onion, fennel bulb, garlic, fennel seed, thyme and rosemary, cook for 5 minutes, stirring occasionally

Add filtered water or stock, tomatoes, beans, potato, celery, parsnip, carrot, and squashes, cook until vegetable are just soft, approximately 25 minutes, stirring occasionally.

Add tomato paste, pasta & herbs and cook until pasta is done, approximately 10 minutes, stirring occasionally.

45 Minutes Prep
40 Minutes Cooking
8-10 Servings

Gluten-Free & Vegan Mushroom Stroganoff

Gluten-Free & Vegan Mushroom Stroganoff

Ingredients

  1. 12 ounces large Portobello mushrooms
  2. 4 ounces Shitake mushrooms
  3. 3 tablespoons olive oil, use divided
  4. Kosher or fine sea salt and black pepper
  5. 1 medium onion, chopped
  6. 3 cloves garlic, minced
  7. 2 tablespoons gluten-free soy sauce
  8. 2 tablespoons sherry, cognac or dry vermouth (all optional)
  9. ½ cup vegetable broth
  10. 1 cup frozen baby onions, thawed
  11. 1 cup vegan sour cream 2 tablespoons flat leaf Italian parsley, minced

Instructions

Remove the woody stems from the mushrooms and cut the Portobellos into chunks about 1 inch square and the Shitakes in half.

Heat 2 tablespoons of oil in a large skillet over medium-high heat until almost smoking hot.

Add the mushrooms and cook for about 5 minutes or until they are browned and have released some liquid.

Add a large pinch of salt and pepper and remove the mushrooms from the skillet and set aside.

Heat the remaining tablespoon of oil in the same pan, add the onions and cook until they soften and start to brown, about 5 minutes.

Add the garlic and cook for another minute.

Season with a little pinch of salt and pepper and stir to combine.

Add the mushrooms back (along with any juices that have accumulated) into the pan then add the soy sauce and sherry or cognac or dry vermouth if you choose to use alcohol. 

Cook stirring until the liquid has evaporated.

Add the vegetable broth and baby onions and cook for 3 or 4 minutes to heat the onions and reduce the liquid to about half.

Lower the heat to low, add the vegan sour cream and heat through, stirring occasionally.

Garnish with minced parsley.

Serve over gluten-free pasta, rice sticks or steamed rice.

Source for recipe:  https://simplygluten-free.com

Growing up in a small Midwestern town, I really didn’t know what stroganoff was. It sounded fancy and exotic but I never had a chance to have it and then I started learning more about nutrition and realized that traditional stroganoff dishes are full of fat and gluten. I really didn’t give it another thought until I came across this recipe on this website. I’d like to give it a few more tweaks and serve it over some fresh gluten free pasta but overall, it IS a fancy and exotic dish! I’m not crazy about the baby onions left whole…I think I would try them cut into quarters next time.

Nutrition “factoids”:

One major difference between these two mushroom types is nutritional value. While Portobello mushrooms are high in iron, potassium and vitamin D, no one ranks them as highly as the Shiitake variety for health.

Cultures around the world prize Shiitake mushrooms for their health benefit. Advocates of Shiitake mushrooms say ingesting these mushrooms prevents heart disease by lowering bad cholesterol levels. Further, animal tests have shown that a compound in the Shiitake called lentinin has anti-tumor and immune system-boosting benefits. In human studies, lentinin was beneficial in prolonging life of patients with stomach and colon cancers. Wow! Who knew? Here’s a link to other health benefits of mushrooms: https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-mushroom.html

Enjoy!

The Best Darn Lasagna Ever (Vegan & Gluten Free)

The Best Darn Lasagna Ever (Vegan & Gluten Free)

Ingredients

  1. 1(10 1/2 ounce) package firm tofu, well-drained
  2. 8 ounces vegan cream cheese (I like Kite Hill)
  3. 1(10 ounce) box frozen chopped spinach, thawed, well-drained
  4. 1 large white onion, chopped
  5. 4 garlic cloves, chopped
  6. 2 teaspoons  basil (dried or fresh)
  7. 2 teaspoons  parsley(dried or fresh)
  8. ground pepper
  9. salt
  10. 9 gluten free lasagna noodles, cooked (you can also use the “no boil” kind but I’m not a fan…)
  11. 20 ounces  tomato sauce (I like to use Arrabiata)
  12. 12 ounces frozen faux beef crumbles (I like Beast Burger)
  13. 2 cups  mushrooms, chopped
  14. vegan parmesan cheese (optional)

Instructions

In olive oil, sauté chopped onions and garlic, Stir in mushrooms, basil and parsley and sauté for a few more minutes.

In a bowl, combine sauté pan contents with well-squeezed/drained tofu and vegan cream cheese.

Add well-drained spinach to sauté pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.

Cover bowl and let sit in fridge for at least 30 minute, preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).

Heat the faux beef crumbles in pan with some of the tomato sauce, about 1/2 to 1c.

Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.

Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.

Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.

Let sit for 5+ minutes before serving. Its even belter the next day, stores well in the fridge and freezes well.

This has become one of our family’s favorite dishes! Someone gave me a stained, torn copy of the recipe. I later discovered it on www.geniuskitchen.com I love making it before the holidays because it feeds a hungry house with something very different than we will be having for the holiday! It stores well and provides a hearty lunch, dinner or snack for the whole brood. I’ve also used the filling in my Eggplant “Cannelloni. The filling itself also freezes well.

I can’t say that EVERY ingredient is a health food but most of them are and using gluten free noodles and faux cheese and meat make it a much healthier option that traditional meat and cheese lasagna. There are many faux cheeses and meats on the market that are actually quite nutritious: made from nuts and plants. These are the brands that I choose.

Spinach, mushrooms, onions, tomatoes, garlic and tofu are superfoods that I love getting into my diet as often as possible and putting them into a dish as delicious as this lasagna makes it a no brainer! I won’t lie, this is a time-consuming dish to make, but so worth it. The biggest tip I can give is to make the filling one day and assemble it the next. I hope you love it as much as we do!

Silky Smooth Pure Chocolate Pudding

Chocolate Pudding

Ingredients

  1. 3 medium bananas
  2. 1/2 avocado
  3. 1/4 C Heidi Ho Pure Ne Chevre
  4. 4 tbsp cacao powder, + more to taste
  5. 1 tsp vanilla extract + more to taste
  6. pinch of sea salt
    Optional Toppings
  1. Coconut whipped cream
  2. 1/4 C almonds, slivered and toasted
  3. 1 tbsp raspberry jam

Instructions

Mix all pudding ingredients in a food processor and blend until smooth, scraping down sides and adjusting the cacao and vanilla as necessary.

Blend mixture until silky smooth and refrigerate for 30 minutes.

Transfer to serving bowls and enjoy!

I’ve tasted lots of faux puddings over the years…especially ones with avocados…they have all been TERRIBLE! This one is NOT!! So delicious! Possibly my favorite recipe of all my Cook With Joy episodes. I definitely recommend the “extras” coconut whipped cream, almonds and raspberry jam…so good. Let’s talk about the health benefits: Avocados, bananas, and cacao powder…3 super foods for a “super dessert”! You gotta try this!!!!

California Barley Bowl w/ a Lemon Ne Chevre Sauce

California Barley Bowl

Ingredients

  1. 1 1/2 cups cooked barley, still warm
  2. 1 cup mung bean sprouts chopped
  3. 1/4 cup almonds, toasted
  4. 1/4 teaspoon kosher salt
  5. 1 small ripe avocado, peeled, pitted, and sliced
  6. Freshly ground black pepper
  7. 1/2 C fresh chives
  8. 1 tbsp plant-based butter
  9. 1 tbsp gluten free flour
  10. 1 cup veggie broth
  11. 3 oz Heidi Ho Pure Ne Chevre
  12. 1 small lemon
  13. 1/2 tsp salt
  14. 1/2 tsp black pepper

Instructions

In 4 separate serving bowls divide the barley evenly, followed by your bean sprouts and

toasted almonds.

Start your sauce by whisking your plant-based butter and flour together in a small sauce pan

over medium heat. Continue to cook for about 5 minutes, then slowly add the broth to avoid

clumping. Turn the heat to high and bring to a boil. Continue to boil and whisk in your Heidi Ho

Ne Chèvre and lemon juice until sauce is smooth. Remove from heat and set aside.

Divide your avocado evenly between the 4 bowls and top with a couple spoon-fulls of the

Lemon Ne Chèvre Sauce.

Finish Each bowl with freshly ground black pepper, chives and salt if desired.

Great idea…so many great health benefits (avocado, mung bean sprouts, almonds, etc) but probably the worst recipe of Season 2. #1 Didn’t taste great, #2 Barley is NOT Gluten free! Yikes! How could I not know this. HOWEVER! You could make this with any gluten free grain AND, with some tweaks, I think it could actually taste good! I’d love to hear what you do with this recipe!

Blueberry Orange Steel Cut Oatmeal

Blueberry Orange Steel Cut Oatmeal

Ingredients

  1. 3 C Water
  2. 1 C almond milk
  3. 1 C steel cut oats
  4. 1/2 C fresh blueberries
  5. 1/2 C Heidi Ho Pure Ne Chèvre
  6. 1 large orange, peeled and separated into slices
  7. 1/4 tsp vanilla extract
  8. 1/4 tsp salt
  9. 1 Banana, sliced

Instructions

In a large saucepan, bring water and milk to a simmer over medium heat.

While that’s heating up toast the oats in a skillet over medium heat for about 1 1/2 to 2 minutes.

Stir the oats into the simmer water/milk mixture slowly and reduce the heat to low. Stir in salt and vanilla extract and continue to simmer for about 20 minutes or until the mixture is very thick.

Meanwhile, combine blueberries, Heidi Ho Pure Ne Chèvre and 2 orange slices in a blender or food processor and blend until smooth. If needed add a splash of almond milk.

Once oats are fully cooked portion them into 2 serving bowls. Seperate the blueberry ne chèvre mixture into the serving bowls and garnish with, orange zest, fresh blueberries, orange slices and sliced banana.

This recipe was delicious. You may remember my first episode of season one: “The Best Darn Oatmeal You’ll Ever Have” This oatmeal was also very good. A few things I would do to make it better: I used apple juice instead of water but that was too sweet. I think I would use ½ apple juice and ½ water. I would also want to make a larger batch to be more time efficient. Toasting the oats is a really nice touch and I’d do this again.

I LOVE the Heidi Ho Pure Ne Chevre and am excited about using this awesome product in other recipes. I think this is a great recipe for a “fancy” breakfast and look forward to making this for special guests. The health benefits of all these ingredients are legendary; what a great way to start the day!

Black Bean Brownies (Vegan & Gluten Free)

From my friend and Fitness Professional, Beth Eisele

Black Bean Brownies (Vegan & Gluten Free)

Ingredients

  1. 15 oz can of TJ brand black beans
  2. 2 large flax eggs or other egg replacement
  3. 3T melted coconut oil (or any oil you prefer)
  4. ¾ c cocoa powder
  5. ¼ t sea salt
  6. 1 t vanilla
  7. ½ c sugar
  8. 1 ½ t baking powder
  9. (optional: nuts, coconut, chocolate chips for topping)

Instructions

Preheat oven to 350 degrees

Lightly grease muffin pans, full size or mini: my favorite… I like using TJ’s olive oil spray

Rinse and drain beans

Follow instructions for egg replacement using food processor

Add remaining ingredients to food processor (not toppings, of course)

Puree until smooth, continuing to scrape down sides

Fill muffin tins and add optional topping(s)

Bake for 20-25 minutes, less for mini (sides should pull away from pan)

Allow to cool in pan for 30 minutes then gently remove…they will be soft.

Store in air tight container and refrigerate for longer storage.

I’m not a huge dessert person but my friend, Beth, is and she swears by this recipe. She runs a bootcamp program and likes being able to give her students some options for healthy treats. I love that this recipe is pretty simple and doesn’t need any adaptation to make it vegan and gluten free.

Anytime I can get beans into my diet, I’m happy…this recipe does that! Black beans give us an excellent source of protein and fiber and, unlike other types of beans, have a significant amount of Omega 3’s.