Amy's Happy Tummy

 We don't have to eat a gluten free diet at our house, but I like to have yummy recipes ready for anyone who has an allergy. It took a couple tries, but we really like the outcome of this recipe and we hope you enjoy it also!  Gluten-free, Dairy-free, Refined sugar-free! Ingredients: 1 C oat flour 1 C almond flour 3 tsp baking powder 1/2 tsp salt 2 T flaxmeal 1/2 C chopped walnuts 3 very ripe bananas 1/4 C canola oil 1/4 C maple syrup 1 tsp vanilla 3/4 C blueberries (frozen or fresh) Instructions: Preheat oven to 350 degrees F. Use silicone baking cups, cup liners, or spray for the muffin tin. In a mixing bowl mash the ripe bananas with a fork until smooth. Add all wet ingredients to the mashed banana. In a separate bowl, combine all dry ingredients. Then pour in the wet ingredients and mix until combines. Fold in nuts and blueberries. Scoop the batter into the baking cups or sprayed muffin tin. Bake for 28-30 minutes at 350, or until a toothpick comes out clean. Watch the ove...

This is one of our very favorite desserts and often gets requested for birthdays.  It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice  3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

I love cilantro and this a great way to add it to your menu! Use this dressing to top haystacks, taco salad, burritos, salad, or anything else you like cilantro on!  Simple and tasty! Ingredients: 1 C raw cashews 1 C water 3/4 C fresh cilantro leaves (more if you want!) 2 Tbsp lime juice 1 1/2 Tbsp nutritional yeast 1 clove garlic (or 1/2 tsp garlic powder) 1 tsp salt Instructions: If you do not have a high powdered blender, you will want to soak your cashews for at least 1 hour, preferably 2. Drain and rinse. Next, add all ingredients into your blender and blend for up to one minute or until the dressing is smooth and creamy. Chill at least one hour before serving. Lasts in the fridge for about 10 days. Makes 2 1/2 cups.  

 These scalloped potatoes are so yummy! You will love them! They are creamy. They are tasty. They are super easy to make! Ingredients: 5 C potatoes, sliced 1 large onion, diced 1/2 C cashews 3 C water 2 tsp salt 1 tsp onion powder 2 Tbsp flour (for GF option use 2 Tbsp cornstarch) basil Instructions: Cover potatoes with water in a pot and par boil for 5-7 minutes. Drain the water when done. Meanwhile, steam onion slightly in a small pan with a small amount of water. Blend cashews in 1 cup of water until smooth. Add remaining 2 cups of water salt, onion powder, and flour. In a 9x13 casserole dish layer potatoes and onion and sprinkle with basil. Pour cashew milk mixture over all. Bake at 400 for 25-30 minutes or until bubbling and tender.

Mayo or Miracle Whip...that is the question! :) When I was young, the answer was neither, but I needed something on my hotdog so it was a very little bit of mayo. I still don't use mayo a lot, but sometimes you need a little and I think this recipe actually tastes great.    This recipe is tasty, low-cost, and super simple! Ingredients: 1 C unsweetened or plain soymilk 1 C canola oil 1/2-3/4 tsp salt 1/2-3/4 tsp onion powder 2 Tbsp lemon juice Instructions: Put the first four ingredients into a high-speed blender.  Blend for one minute and then fold in 2 Tablespoons of lemon juice.  Mayo Tip:  If you want this to mimic sour cream, just add another Tablespoon or two of lemon juice.

 Pan -fried tofu in a yummy Korean sauce! This dish is bursting with flavor and simple to make! Ingredients: TOFU extra virgin olive oil 1 16oz package of firm or extra firm tofu, drained and cut into 1/2 inch thick slices salt, to taste SAUCE: 4 Tbsp maple syrup 4 Tbsp Braggs Liquid Aminos 2 Tbsp ketchup 4 cloves, minced garlic (or 1 tsp powder) 1 tsp fresh ginger, minced (or 1/2 tsp powder) GARNISH: (optional) green onions or chives sesame seeds Instructions: Put a small amount of oil in the fry pan and place the sliced tofu onto the hot pan. Sprinkle lightly with salt. Fry the tofu strips on medium high heat until golden. Flip the tofu and fry until golden, about 5 minutes on each side. Transfer to 8x8 baking dish. Meanwhile, prepare the sauce by whisking together the maple syrup, Bragg's, ketchup, garlic, and ginger in a bowl.  When the tofu is ready, pour the sauce over it, and bake in the oven for about 30 minutes or until bubbly and almost caramelized in pan. Garnish wi...

This isn't your typical quiche because it lacks the egg product! But what it lacks in egg, it makes up for in taste. It is super yummy and is good for breakfast or for lunch. The bonus is that it doesn't get much easier than blending, pouring, and baking.   Ingredients: 1 C water 1 lb firm water packed tofu 2 1/2 Tbsp cornstarch 1 Tbsp lemon juice 1 1/2 tsp salt 1/2 tsp oregano 1 1/4 tsp basil 1/4 tsp garlic powder 1/4 tsp dill weed 1 1/2 tsp chicken seasoning (I use McKay's in the recipe) 10 oz frozen chopped spinach, thawed and drained* 1 C olive slices* 1 small can mushroom pieces* Instructions: Place al but the last three ingredients in a blender and blend until smooth. Place blended mixture in a large bowl and stir in the vegetables. Pour into two pie crusts and bake at 350 for 30-40 minutes, or until a toothpick comes out clean. *You can substitute other vegetables, but theses are our favorites! :)

 Chia pudding. The first time we had this we were so impressed. My kids (and I!) gobbled down the everything that I made. It was truly yummy! And it's so good for you. Fiber. Protein. Healthy fats. This yummy meal helps control your blood sugar levels and is great for cholesterol levels and gut health. It's good for building lean muscle, and it helps you feel full and satisfied.  Ingredients: 1/4 C chia seeds 1 C soymilk (or other nondairy milk) 1 T maple syrup (or other natural sweetener) Instructions: Pour ingredients into a jar and mix well. Let settle for 2 - 3 minutes and then mix again. You don't want any clumping. Cover the jar and store in the fridge or at least 2 hours. When you're ready to eat, top with your favorite fruit and enjoy cold.  

This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in.  This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far.  It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy.  Serve chilled.

You can call it yogurt.  You can call it pudding.  We call it yummy! You can use it on so many things!  We love it on granola, pancakes, and oatmeal.  We also love it plain. We even use it as one of the toppings when we make oatmeal bananas splits.  While the base is tofu, I don't think you'll be able to tell. Ingredients: 1 16 oz block of firm water-packed tofu 4 C (heaping) of frozen strawberries (can throw in other berries) 1/2 C honey 1/4 C canola oil (or other neutral flavored oil) 1 T lemon juice 1 tsp vanilla Instructions: Put all ingredients into a blender and run until completely smooth and mixed thoroughly.  Put into a sealed container and store in refrigerator for an hour or two.  It will get a bit thicker as it sits in the refrigerator. Enjoy!

This has become our favorite jello substitute!  I think that you'll agree that it is yummy! Ingredients: 1/4 C minute tapioca 2 C canned pineapple, drained and reserved Pineapple juice and water to make 2 cups 1/3 C cane sugar or honey Instructions: Heat liquid to boiling, sprinkle in tapioca.  Reduce heat and simmer until tapioca is transparent, stirring frequently.  Remove from heat and add sweetener and salt.  partially cool, then carefully fold in fruit.  Chill.  

This is one of the easiest recipes I've ever made!  Four simple ingredients...one great taste!  It is so super yummy that I could eat all the baked tofu just by itself. Ingredients: 1 lb tofu, 1/4 slices 1/4 C Bragg's Liquid Aminos 1 tsp chicken-like seasoning Salt-free seasoning Instructions: Preheat the oven to 375 degrees. Combine Bragg's and chicken-like seasoning in a small bowl and stir.  Dip the tofu slices into the Bragg's mixture and lay on a lined baking sheet.  Once all the tofu slices are on the baking sheet generously sprinkle the salt-free seasoning on top.  Bake in the oven for 50 minutes. Enjoy these in sandwiches, stir fry or salad.  They are even delicious plain!

You don't have to feel too guilty when you can't eat just one!  As far as cookies go, these are pretty healthy!  And they also help satisfy that sweet tooth that kicks in every once in a while. Ingredients: 1/2 C honey 2 T carob powder 1/4 C soymilk 1/4 C earth balance 1/2 tsp vanilla 6 Tbsp natural peanut butter 1 1/2 C quick oats Instructions: Place the first six ingredients into a pan and melt down until completely mixed together.  Add the quick oats and stir well.  Spoon onto a cookie sheet lined with parchment paper.  Stick into the freezer.  We love eating them right out of the freezer so you can just store them there.  At some point you probably want to transfer them to a tupperware container.

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

This tasty potato corn soup is creamy and delicious without the added fat of regular milk or cream.  It's thickened with cashews and that adds just the right amount of creamy goodness. Ingredients: 1 medium onion, diced 8 medium potatoes 6-8 cups water (this effects the thickness at the end) 3 Tbsp dried parsley 2 Tbsp onion powder  3/4 teaspoon garlic powder 3 T dried basil 1 1/2 cup raw cashews 1 3/4 cup water 4 teaspoons salt  Instructions: Wash and peel potatoes. Dice into bite-size pieces and place in soup pan along with 6 cups of water. In a large soup pot, combine potatoes, onion, and water.  Turn heat to high. Add seasonings, cover, and bring to boil.  Reduce heat and simmer until potatoes are tender, but not mushy (about 10 to 15 minutes, depending on the size of the potato dices). Meanwhile, place cashews, 1 3/4 cup of water, and salt in a blender and blend until very smooth. When potatoes are tender, turn the stove down to low (add corn if desired), a...

Rice. Veggies. Peanut Sauce. It really is amazing when you put it all together.  And it can fit anyone's taste because everyone gets to top it as they like.   Ingredients: Steam or cook the following separately -- Rice (cook according to package directions) Potatoes, sliced or diced Tofu, lightly fried with a touch of chicken style seasoning Green beans Carrots, sliced Cabbage Tomato, optional Cucumber, optional Peanuts, roasted and/or salted Peanut Sauce 1/4 C creamy natural peanut butter 2 T lime juice 3 T neutral flavored oil 1 T low-sodium soy sauce 2 T honey 2 1/2 T cane sugar 2 garlic cloves, roughly chopped 1-inch square piece fresh ginger, peeled and roughly chopped 1 tsp salt 2 T fresh cilantro leaves 1/4 tsp crushed red pepper flakes, optional Instructions : For the dressing, combine all of the ingredients except for the cilantro in a food processor and process until completely smooth.  Add the cilantro and process for a few seconds until the cilantro is fi...

It's so nice to have granola on hand when you need a quick breakfast.  Add fruit, nuts, and a plant-based milk and you have a very well-rounded meal!  It's the most important meal of the deal so make sure to fill up on the right foods!  This granola recipe is one of the right foods!   It's healthy. It's lightly sweetened with all natural sweeteners. It's crunchy. It's filled with fiber, protein, vitamins, and minerals. It's delicious. Ingredients: Put into a large mixing bowl: 8 C regular rolled oats 1 C shredded coconut 1 C chopped nuts (any kind you like) Optional: seeds, dried fruit, flaxmeal Optional: can add flaxmeal or substitute some quick oats if you want chunkier granola.  Be sure not to stir your granola while it's baking to ensure chunkiness. Put into a second mixing bowl and combine thoroughly: 1/2 C honey 1/2 C pure maple syrup 1/2 C canola oil 1-2 T vanilla extract Instructions: After mixing wet ingred...

This is not your traditional Spanish rice recipe.  This makes into more of a casserole than loose rice.  It's wonderful served with peas or beans and a side of chips.  It's warm and filling with a wonderful taste! Ingredients: 4 Tbsp earth balance margarine 1 medium onion, chopped  4-5 C cooked rice (I've used brown, white, and a mix of both) 1 15 oz can diced tomatoes 2 C vegan cheese sauce (see below) 2 tsp o nion powder 1 tsp cumin Vegan cheese sauce Instructions: Melt margarine in a pan and sauté onion.  When the onion is sauteed, add rice, tomatoes, cheese sauce, and seasonings (maybe 3/4 tsp onion and 1/2 of cumin??…I don’t measure).  Bake in 8x8 baking dish covered for 30 minutes at 350. Put all ingredients in the blender and blend thoroughly until smooth.  Makes about 2 cups.    Fantastic served with black beans or peas along with tortilla chips! ...

Everyone needs to try this recipe.  I could sit and dip chips in this cheese at every meal, I think.  I like that it has lots of fiber and nutrients.  It's a little cheaper than some recipes because the base is made from potatoes and carrots.  It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy.   Serve with chips, on broccoli, as macaroni and cheese, on lasagna.  This is so very yummy!

I use to sparingly use a store bought vegan parmesan because some in my family didn't think spaghetti should go with out it, but I sure hated spending the money.  Since that time I have come up with a recipe and it does the trick!  It's very simple.  It's healthy.  And it tastes great! It's good on spaghetti.  It's great used in recipes. Ingredients: 1 C almond meal 6 Tbsp nutritional yeast flakes 1/2 tsp onion powder 1/2 tsp salt Instructions: Put all ingredients in a container with a sealed lid.  Shake to mix thoroughly.  Store in the refrigerator for up to six months.