This Gluten Free Vegan Maple Syrup Oatmeal Recipe feeds the tummies of 1 person, just double, triple, etc. to make for multiple people.

This Gluten Free Vegan Maple Syrup Oatmeal Recipe is a wonderful breakfast to warm you up on a cold winter day (or in my opinion, any day of the week)! It’s also one of those great recipes that are not too different than a regular diet, so these kinds of recipes really help those people who are still transitioning to becoming a vegetarian or vegan…or gluten-free, etc. Or, if you’re ingredients aren’t gluten-free or vegan, you can still follow these instructions. The prep time for this maple syrup oatmeal is only 2 min. and the cooking time is only 8 minutes. This gluten free vegan maple syrup oatmeal recipe serves 1 tummy but feel free to make several servings at a time. Everyone loves this oatmeal and no one can tell that it’s vegan or gluten free!

Video Overview

Gluten Free Vegan Maple Syrup Oatmeal Recipe

Ingredients below to make the Gluten Free Vegan Maple Syrup Oatmeal Recipe:   

• 1½ cups of H20
• 1 cup of certified gluten-free rolled oats
• ¼ cup of your favorite vegan milk.
• 1 to 2 tbsp. of vegan maple syrup
• 1 tsp. of ground cinnamon

Instructions below to make the Gluten Free Vegan Maple Syrup Oatmeal Recipe:   

To make this yummylicious gluten free oatmeal, combine the H20 and your gluten free oats in a small saucepan or small pot and then bring it to a boil. Reduce the heat and bring to a simmer and cook, without stirring, for another 3 to 4 minutes, until the rolled oats are slightly thick and a bit sticky.

Next, add in the dairy free milk, vegan maple syrup, ground cinnamon, and then cook for another 1 to 2 minutes, just until it is heated through and looks to be your desired thickness. Then, remove your oatmeal from the heat and pour it into a medium sized bowl. Serve right away with any toppings of your choosing.

Enjoy your warm, maple-y breakfast!

Check out more vegan and gluten free recipes here and we found this yummy vegan breakfast recipe here!

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This Vegan Ranch Dressing with Avocado Recipe makes about 1 ¾ cups!

This Vegan Ranch Dressing with Avocado Recipe is great for salads, dipping, and sandwiches! Also, have you tried vegan buffalo wings? They are to die for! Also, what doesn’t go well with ranch? Lol. So let’s impress our dairy-loving friends with our delicious vegan ranch! The prep time for this meal is only 5 min. and the cook time is also 5 minutes.

Video Overview

Ingredients for the Vegan Ranch Dressing with Avocado Recipe:  

• 1 avocado, peel and remove the pit
• 1 cup unsweetened vegan milk
• 2 tbsp. of lemon juice
• 1 tbsp. of apple cider vinegar
• 1 tsp. of agave syrup
• ½ tsp. of garlic powder
• ½ tsp. of onion powder
• ½ tsp. of dried oregano
• ½ tsp. of salt
• ¼ tsp. of celery seed
• ¼ tsp. of dried dill

Instructions for this delicious ranch dressing recipe:  

Use your food processor or a blender would work just as well, to combine all of your ingredients together. Then, process the ingredients until they are smooth. If you prefer a thinner dressing, you can try adding more vegan milk until you see it reach the perfect consistency for you.

Then serve on everything, haha.

You’ll want to refrigerate your vegan ranch dressing with avocado. Your leftovers should be good for a couple of days in the refrigerator.

You can find more vegan recipes on our website here and even more here!

Happy cooking!

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Just when you thought veganism couldn’t get any better…you get dumpling soup! Yum! Save it for a nice raining day when a thick, warm soup is needed! The prep time for this meal is 15 min. and the cook time is 40 minutes of active cook time and 15 minutes of inactive time.

Ingredients below to make the Gluten Free Vegan Chickpea & Dumpling Soup Recipe:  

• 5 tbsp. of cold vegan butter
• Dice 1 sm. yellow onion
• Slice 4 celery stalks
• Peel and slice 3 lg. Carrots
• Mince 2 garlic cloves
• Slice 8 oz. button mushrooms
• 3 bay leaves
• 2½ tsp. of dried thyme
• 2 tsp. of dried rosemary
• 1 tsp. of dried parsley
• ½ tsp. of ground cumin
• ¼ cup of gluten free oat flour
• 3 cups of cooked chickpeas
• 1 quart of vegetable broth
• 1¼ cups of gluten free all-purpose flour
• ½ cup of fine gluten free cornmeal
• 2 tsp. of baking powder
• 1 tsp. of baking soda
• Salt and black pepper to taste
• ¼ tsp. of garlic powder
• ¼ tsp. of xanthan gum (if not already included in your flour blend)
• ¾ cups of unsweetened non dairy milk
• 2 tbsp. of fresh parsley, chopped

Ingredients below to make the Gluten Free Vegan Chickpea & Dumpling Soup Recipe:  

Start by melting 1 tbsp. of the cold vegan butter in a large and wide pot over medium heat. Add the onion, carrot, celery, and garlic. Cook for 3 min. Next, add your button mushrooms and cook for another 3 minutes, stirring occasionally. Next, add in the 2 tsp. of the thyme, bay leaves, dried parsley, rosemary, and cumin, cook mixture for 1 minute more. Then, add in your oat flour and stir together until you can no longer see the flour. Add in the chickpeas and broth and bring to a boil. Reduce heat to a simmer. Cover and continue to cook for another 10 min., stir every couple of minutes so not to have it stick.

Combine your gluten free all-purpose flour, baking powder, cornmeal, baking soda, ½ tsp. of  salt, the garlic powder, and xanthan gum in a large bowl. Add in the remaining vegan butter. Use a fork to cut and fold the vegan butter into the flour mix, until coarse, it should look/feel like wet sand. In a small bowl, mix the vegan milk and parsley. Then pour it over the flour mixture. Stir it all until it becomes a thick dough.

Uncover your pot and take out the bay leaves. Add in your salt and pepper to taste. Carefully drop your dough into your soup using 8-10 big spoonfuls. Space out the dumplings evenly, (they will expand). Cover again and cook for another 15 minutes, or until dumplings are solid. Sprinkle with more pepper. Serve right away. Your leftovers should be good for 3-4 days.

Enjoy!

The post Gluten Free, Vegan Chickpea & Dumpling Soup Recipe appeared first on Got Glam?.

This is one good vegan recipe! Cheesy Quinoa & Veggies is a perfect meal for cold nights when you need some good, vegan comfort food! The prep time for this meal is 20 min. and 30 min. to cook.

Video Overview

See the ingredients below to make the Vegan Cheesy Quinoa & Veggies:

• 1 cup quinoa, rinsed
• 2 cups of water
• 1 tsp. of olive oil
• ½ med. yellow onion, diced
• ½ med. 1lb. head of cauliflower and break into small florets
• 8 ounces fresh green beans, trimmed
• 2 tbsp. of low-sodium vegetable broth (you can also use water)
• 8 ounces cremini mushrooms (or you can use button mushrooms), sliced
• 2 med. zucchini, halved lengthwise and sliced
• 3 tbsp. of liquid aminos
• 1 tsp. of dried thyme
• 1 tsp. of dried parsley
• 1 tsp. of garlic powder
• 1½ cups of cooked great Northern beans
• ⅓ cup of nutritional yeast
• 3 cups of your favorite greens, chopped
• ¼ cup of lemon juice
• Salt and black pepper to taste

See the instructions below to make the Vegan Cheesy Quinoa & Veggies:

First, mix together the quinoa with the water in a medium pot. Next, cover it and bring to a boil, reduce the heat and simmer for 15 minutes, until all your water has been absorbed. Remove your pot from the heat but keep it covered, let it sit for ten minutes. Then fluff with a fork.

While you are cooking the quinoa, you can heat the olive oil in a large pot with medium heat. Next, you’ll add your onion and sauté for two to three minutes. Add your cauliflower, broth, and the green beans, cover and cook for three to four minutes. Add the zucchini, mushrooms, parsley, liquid aminos, thyme, and the garlic powder. Cover the pot and cook, stirring occasionally until all of the veggies are tender but not too soft, about six to seven minutes. Next, add the cooked quinoa and beans Stir and cook until it is heated through, this should take about two minutes. Then stir in nutritional yeast. Stir in your greens and cook them until they are just beginning to wilt. Add in the lemon juice, salt, and pepper and then remove from the heat.

Serve the Vegan Cheesy Quinoa & Veggies immediately. Leftovers usually stay good for up to 3-4 days in the fridge. Check out more vegan and vegetarian recipes here. You can also find good, healthy recipes at Weekly Living!

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You need a remix done on that boring same ol’ breakfast. Its summer, get back in the mix with a jolt of good energy from your nutrient packed breakfast or this anytime summer yogurt fruit bowl snack! This summer yogurt fruit bowl will have you feeling good with your skin glowing and your taste buds singing because it’s so yummy! So make plans to spend some time on yourself today/tomorrow/whenever. Get to the store, spend some time in the kitchen and then head outside into that wonderful morning sun!

Video Overview

Feel the breeze on your face and listen to the birds singing and fall a little in-love with doing you! Take your mind back to being 13, chillin’ in the summertime with not a care in the world. Let your only worries consist of when you’re hangin’ with your friends, seeing cute boys at the mall and when you will be headed back to the beach again for mid-summer night bon fires. So to help get us older folks in that mindset, we’ve consulted with an actual 13-year-old, Ms. Adia Feigner. She has crafted this vegan summer fruit bowl and shared it with us at Happy Healthy Hub! Keep reading below for your grocery list of yumminess to go pick up!

Summer Yogurt Fruit Bowl Remix Ingredients:

• Your favorite Vegan Yogurt, if you are not sure which or where to buy, try the brand Silk. You can usually find them in your local grocery store hidden next to all of the regular dairy yogurts. Want to make your own? Check out my girl, Laura Miller…cause she’s bomb and makes bomb vegan stuff.
• Mangos
• Blueberries
• Guava
• Shredded Coconut

I’m taking it back to the old school
‘Cause I’m an old fool who’s so cool
If you want to get down
I’m gonna show you the way whoomp there it is
Let me hear you say…okay I’ll stop #90slove #embarassyourkids

Summer Yogurt Fruit Bowl Remix Instructions:

• Pour your vegan yogurt into a deep dish bowl or whatever you have lying around. Or get creative and make a bowl out of fruit! Use a watermelon, cantaloupe or coconut!
• Cut up your mangos and guava and place on top of yogurt.
• Add the blueberries and top with shredded coconut!
• Enjoy

How easy is that? Now grab your favorite shades and head outside! Thank you Ms. Adia Feigner for sharing! 

The post Summer Yogurt Fruit Bowl Remix – Vegan & Gluten Free appeared first on Got Glam?.

This smoothie is oh-my-gosh delicious in the most delightful way. The Vegan Sweet Potato Smoothie is both filling and yummy so feel free to use this as a meal replacer or just a great moment in your day!

Video Overview

We all know we should “eat the rainbow” but that can be intimidating and hard sometimes. Hard because you maybe have kids, work, a home to run or even just some high maintenance friends Well, don’t worry I am over here testing out what rainbow colored foods mix well together and this one definitely passes the test.

So go make this Vegan Sweet Potato Smoothie and taste the rainbow

Ingredients for the Vegan Sweet Potato Smoothie:

1 banana 
1/2 (previously steamed) sweet potato
3 tbsp raw shelled hempseed
7 strawberries 
2 cups almond milk
1 cup spinach leaves  
Some ice cubes 

Instructions:

Poor the harder items into your blender 1st and go softer as you go up (so ice cubes first). Case you’re wondering, I have a Bullet (I know I probably need to update that thing!

The best part about this Vegan Sweet Potato Smoothie is that it’s high in good fats protein omega6 omega3 iron magnesium phosphorus and zinc thanks to Nutiva hempseed. 

So go on and fuel your body with the rainbow! It feels so great once you’ve been nourishing your body for a while. All that vegan hype actually does catch up with you and you do feel so much better! Even if you aren’t vegan, adding some really good nutrition to your diet several times a week can also do you wonders! Trust me! I was a sad vegetarian for a few years but I have recently found my way! Hip, hip, hurray! When you are in a sluggish state and have tons of reasons why, it’s hard to think about reorganizing your whole life and diet to feel better…to see the light at the end of the tunnel. But I promise the light is there girl! Your whole life gets better. Like I always say, make your antidepressant…your food.

Have you tried this recipe? Tag me on Instagram! @jessicafeigner and/or comment below!

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Merry Christmas and happy new year to you! My present to you? This recipe. It is a Thanksgiving and Christmas holiday recipe favorite. I’m not kidding when I say that I think that my family actually gets more excited that I’ll be making these little heavenly sandwiches more then they get excited about the actual holiday itself, lol! Go ahead and ask them, they’ll tell you! They are so good! I only make them during Thanksgiving and Christmas because a. they use cranberries and b. I always have leftover cranberries in my freezer after Thanksgiving and c. they are so rich that if I made them all the time they may lose their luster with the fam, lol.

So pull your leftover Thanksgiving cranberries from the freezer and let’s get cookin’! I will add how to make this gluten free too even though I would just make it all gluten free because if you buy the right bread nobody can tell! My husband and his uncle think that they don’t like “gluten-free” recipes but every year (even this past Thanksgiving) I caught them sneaking sandwiches before I put them out on a serving tray and they were picking from the gluten free sandwiches….bwahaha! I’ve made this so many times and for so long now that I don’t have a recipe for this anymore so I am just going to do my best with the ingredient list and just tell you how I buy and make everything.

This recipe makes 1 baguette.

The time from start to finish is approximately 2 hours (including chill times).

Ingredients for this Christmas holiday recipe – cranberry delight sandwiches:

4 cups of cranberries

2 cups of sugar

1 cup of water

2 tbsp. of lemon juice

1 pinch of salt

8 ounces of goat cheese

¼ cup of crème fraiche

2 tbsp. chopped chives

1 baguette  

***Gluten Free Option: Udis Gluten Free Crispy French Baguettes (only edible brand IMO).

1 bag of baby arugula

Is your mouth watering yet? :p

Tools you will need:

Medium sized pot

Sifter

Mixer

Instructions for this Christmas holiday recipe – cranberry delight sandwiches:

Put together in pot, cranberries (4 cups), sugar (2 cups), water (1 cup), lemon juice (2 tbsp.) and a pinch of salt. Bring pot to a boil. Bring the heat down and cook on medium for about 20-30 minutes, the cranberries will simmer and they will start to “pop” (the skin will pop off of the berries) and the mixture will start to thicken. Remove from heat and let it cool. Then puree the mixture. Next I place the mixture into a sifter and slowly push mixture through the sifter into a bowl for about 15-30 min. (or however long it takes), this part is a tad tedious but oh man it makes the best jelly ever, if you aren’t careful and the cranberry skin bits make it into your jelly, it will taste DISGUSTING. Chill the jelly.

Next, place the goat cheese (8 ounces), crème fraiche (1/4 cup) and chopped chives (2 tbsp.) in your mixer and pulse.

Cut the baguette in half lengthwise and spoon out the soft bread on the inside. *Sometimes depending on the baguette, I’ll only hollow out the top half but if it’s your first time I would hollow out the whole baguette.

Spread some of the jelly mixture on the top half of the bread. Spread your cheese mixture on the bottom half of the bread. Place some baby arugula over the cheese mixture and put both halves of bread together. Wrap tightly in plastic and chill (make sure it’s wrapped properly, this bread can get pretty hard).

Slice up the baguette in to ½ inch slices.

Serve and impress your family and friends with this Christmas holiday recipe, cranberry delight sandwiches!

The post The Best CHRISTMAS HOLIDAY RECIPE – CRANBERRY DELIGHT SANDWICHES appeared first on Got Glam?.

My Yummy Spinach Smoothie Recipe!

2 handfuls (maybe 3, I love this stuff!)

Almond Milk (a must!)

Strawberries

Banana

Pears

That’s it! I throw all of the above ingredients in my Bullet mixer and voila, I have the best snack ever! And I get a lot of greens in! You can mix and match fruit and veggies to find your favorite smoothie mix. My favorite part is mixing the pears and spinach together, it is delicious to say the least!

Now if the delicious taste and the convenience of a 3 minute snack doesn’t convince you, let’s go over the nutritional benefits!

A Glam list of nutritional benefits from spinach:

Protein, yes the most of the calories in spinach come from protein, yes protein!

Spinach is a better source of potassium, better than a banana!

Iron baby, lots of iron!

Lots of calcium!

Lot’s of metabolism-boosting magnesium!

And that’s just a few of the amazing benefits!

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Although avocados are available at grocery stores pretty much year round now, their true season is from April to September with a very large amount of the country’s source being San Diego, in fact over 85% of the entire country’s avocados are hand grown in California! So as a true Californian, one should have a large repertoire of recipes at their disposal, especially for hosting your summer parties!

This particular avocado recipe is great as an appetizer to a vegan meal, in my opinion because avocados are so filling and vegan meals aren’t always so satisfying for some, so this creates a nice balance. But this alluring fruit is so aesthetically fabulous that it will be the center of attention at any gathering.

Video Overview

I love cooking with avocados because of their versatile taste making eating healthy so enjoyable. Topped with juicy veggies like cherry tomatoes and cucumbers mixed with the tanginess tart of lemons create a mix of sensations for the senses.

Organic Ingredients for the Grilled Avocado Appetizer Recipe:

DIRECTIONS:

Turn on your grill and preheat on medium.

In medium saucepan boil water. Add quinoa and cook for ten minutes or until tender. Drain and rinse with cold water in a fine colander. Let it sit and dry.

In a small glass bowl, mix lemon juice, vinegar, smashed garlic and salt together and let it sit for 45 minutes, stirring occasionally. Remove the garlic and add in olive oil and whisk to make oil.

Brush oil onto avocados and put avocados on the preheated grill, open side down cook until charred and take off grill.

Combine everything (except the avocado) in a medium bowl and toss to make avocado filling. Add salt and pepper to preference. Place avocado filling in halved avocado and arrange nicely and serve!

Enjoy!

Makes 6 servings.

Takes about 1 hour and 20 minutes to prepare/cook.

The post Glam Grilled Avocado Appetizer Recipe- Gluten Free & Vegan appeared first on Got Glam?.

I grew up eating meat, in fact I didn’t become a vegetarian until I was 24 years old. Even though I don’t miss the taste of meat, I still pride myself in making vegan and vegetarian meals that taste like ‘the real thing’. I love feeding things to my meat-eating friends to always hear them say, “I thought you didn’t eat meat!”

I was used to making vegetarian meals for Thanksgiving but my 1st attempt at a fully vegan Thanksgiving was a couple of years ago when we were invited to my aunts house for the holiday. My entire family (on my dad’s side) eat meat and so I made it a point to make sure that I brought every dish they would have…just vegan. That way no one has to go to any extra trouble for us and so that my family (especially my kids) could happily dish their plates and not feel left out at all!

You may think that a vegan Thanksgiving meal would mean less preparation time but you would be wrong! I started preparing the day before, making desserts, setting up ingredients, and defrosting my frozen vegan turkeys! I bought 2 vegan turkeys from Whole Foods to see which one everyone preferred.

See what vegan turkey was delicious (and which one was disgusting) and check out my traditional-tasting vegan Thanksgiving recipes below!

• Cooking Instructions for the Vegetarian Plus, Vegan Whole Turkey

DIRECTIONS:

Takes about 30 minutes total for this Recipe.

Costs about $50.00 and feeds 6-8 people.

• Recipe for Vegan Green Bean Casserole

Ingredients:

DIRECTIONS:

Takes about 30 minutes total for this Recipe.

• Recipe for Vegan Mashed Potatoes (Family Favorite!)

Ingredients:

DIRECTIONS:

Takes about 1 hour and  40 minutes total for this Recipe.

• Recipe for Vegan Cranberry Sauce

Ingredients:

• 1 Bag Fresh/Frozen Cranberries (14 oz to 1 lb)
• 1/2 Cup Filtered Water
• 1 Orange, Zest
• 1 Splash of Organic Orange Juice
• 1 1/2 Cup Sugar

DIRECTIONS:

Takes about 3 hours total for this Recipe.

• Recipe for Vegan Candied Yams with Marshmallows!

Ingredients:

• 6 Organic Large Yams
• 1 1/2 Cups of Brown Sugar
• 1 Stick of Vegan Buttery Sticks by Earth Balance 
• 1/2 Cup Evaporated Cane Juice
• Juice squeezed from 1 Orange
• 2 Cups of Sweet and Sara
• 1 Tbls Vanilla Extract
• 2 tsp Salt
• 1 tsp Cinnamon

DIRECTIONS:

Preheat the oven to 350 degrees.

Takes about 1 hour and  10 minutes total for this Recipe.

• Recipe for Vegan Pumpkin Pie

Ingredients:

Filling

• 2 cups organic canned pumpkin
• 1 cup soymilk
• ¾ cup granulated sugar cane syrup
• ¼ cup cornstarch
• ½ Tbs. dark molasses
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. grated nutmeg
• ¼ tsp. ground allspice

Topping

• 1 can regular coconut milk
• 3 tbsp powdered sugar
• 1/4 tsp vanilla extract

DIRECTIONS:

To make Crust:

To make graham cracker crust, start by adding graham crackers to a large Ziploc bag and then pounding with a fist or mallet until crushed into small pieces.

Combine graham cracker crumbles with melted coconut oil (liquid) and brown sugar, and pour into pie pan. Press graham cracker mixture evenly around the sides and bottom of the pan to form a pie shell.

Preheat oven to 375°F.

To make Filling:

In large bowl, mix all filling ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.

Reduce oven temperature to 350°F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight.

To make Topping:

Put can of coconut milk in the refrigerator until cooled. To make the whipped topping, you want the coconut cream to separate from the coconut water. Make sure top of the can looks like solid coconut cream before using.

Add can to a bowl and scoop coconut cream out into a stand mixer.

Add powdered sugar and vanilla, and mix on high with a whisk until the mixture becomes a whipped cream-like consistency.

Refrigerate until ready to use.

*You can let your kids have fun with the pie and decorate it like a turkey! See what my kids did below!

Serves 8 people.

Takes about 13 hours total for this Recipe.

Happy Thanksgiving!

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