Several of you have asked for my recipes, so here you go! Some are my own creations, some are taken or adapted from other sources as indicated at the bottom of each recipe. All of these recipes are vegan, and all can be made soy-free depending on the brands of ingredients you choose. Nearly all are gluten-free, and many are nut-free as well. Due to other sensitivities in my family, all are also chocolate-free, strawberry-free, and free of any artificial sweeteners or other scary additives such as MSG.
Between my family and my co-workers, we have all 8 major allergens covered and a handful of less common ones, so I’m acutely aware of allergen-friendly cooking all the time. I’m passionate about preparing tasty “real food” for people who are too often limited in their choices.
If you’re not cooking for someone with food allergies, I’ve noted in each recipe how to substitute more mainstream ingredients for the allergy-friendly ones. This makes the recipe a little bit cheaper and easier for the rest of you. For example, you can use all-purpose flour instead of gluten-free flour, or cocoa powder instead of carob powder.
If you don’t care about vegan ingredients, my original list of vegetarian recipes is still available here.
Blueberry Overnight Oats (external link: I just leave out the hemp/flax for my taste preference)
Burgers & Sandwiches
Fruits & Desserts
New York Cheesecake (external link: use Nairn’s GF Oat Grahams, otherwise perfect as-is)
Pumpkin Pie Blondies (external link: Use GF flour + 1/4 tsp. xanthan gum. Substitute 1.25 teaspoons pumpkin pie spice for the seasonings.)
I like to make these breads as muffins because they cook faster and freeze easily in single servings. To make any of these recipes as a loaf instead, just increase the cooking time (approximately double).
Flourless Apple Almond Muffins (external link: perfect as-is, or sub sunbutter to make it nut-free)
Sides, Salads, & Misc.
These are some great resources I’ve found over time:
OhSheGlows, a great vegan recipe source and blog