Amy's Happy Tummy

This homemade caramel apple dip comes together in minutes with just a handful of ingredients you likely already have. Creamy and utterly delicious, it's the perfect solution for a last-minute party treat or a fast dessert that will impress everyone with minimal effort. Ingredients: 1/4 cup peanut butter  1/4 cup pure maple syrup  1/4 tsp and vanilla extract Instructions: Simply mix well and enjoy!

Here is a meatless main dish that’s hearty enough to take center stage! Made from simple wheat gluten, these “steaks” have a satisfying chew and a rich, savory flavor. They are so versatile—you can grill them, pan-fry them, bake them, or use them in other main dishes like stroganoff or pot pie. I hope you enjoy this warm, comforting dish! Ingredients: Gluten: 2 C vital wheat gluten flour  2 T all-purpose flour 1 1/2 tsp onion powder 1 1/2 tsp garlic powder  3 T nutritional yeast flakes  2 C water Broth: 12 C water 1/2 C Braggs 1/3 C nutritional yeast 1T+1 tsp onion powder 1T+1 tsp garlic powder 2T chicken seasoning 2T beef seasoning Instructions: Combine all gluten ingredients and mix well. Let's sit for 30 minutes. Shape into a log and slice. Combine all broth ingredients and bring to a boil. Add sliced gluten and allow to cook for 30-40 minutes until it looks done.

Whether it’s a lazy Sunday morning, a quick weekday treat, or the perfect way to use up those spotty bananas on the counter, banana pancakes have a way of turning an ordinary breakfast into a little celebration. Soft, fluffy, and naturally sweet, this yummy breakfast is proof that simple is delicious! Ingredients: 1 1/2 cups whole wheat flour  1 1/2 cups all-purpose flour  3 tbsp baking powder 1/2 tsp salt  6 tbsp cane sugar  5 tbsp lemon juice 2 tsp vanilla  6 tbsp neutral-flavored oil  2 - 2 1/2 cups water  2 very ripe bananas, smashed Instructions: Preheat waffle iron. Whisk together flour, baking powder, salt, and sugar. Add mashed banana, oil, water, vanilla, and lemon juice. Mix thoroughly and spoon batter into waffle iron. Cook according to your waffle irons instructions.

I've been eating this gravy for years, and it is YUM! It's healthy. It's tasty. It's filling. It's good with or without the veggie meat, and you could even use it over mashed potatoes if you wanted to. Ingredients: 1 cup raw cashews, rinsed  1 tsp salt  1 tsp garlic powder  1 tsp onion powder  4 tbsp unbleached flour or 2 tbsp cornstarch  4 tbsp Bragg's liquid aminos  4 cups of water  1 cup vegetarian meat (crumbled Morningstar links, Morningstar griller crumbles, etc) *Optional Instructions: Blend all the ingredients in a high-powered blender until very smooth. Pour into a pan on the stove, stirring constantly until thickened. Serve over toast or biscuits . 

If you're from the south, you know the joy in eating good old biscuits and gravy! Growing up it was always toast and gravy in my household, but I have definitely come to enjoy eating biscuits with my gravy now. For me, though, they can't just be white flour buttermilk biscuits. I need a little more substance and a little more health. I hope you enjoy these biscuits as much as we do. Ingredients: 2 cups unbleached all-purpose flour  1 1/2 cups whole wheat flour  1 1/4 tbsp baking powder  2 tsp salt  1 1/3 cup unsweetened soy milk  (or other milk alternative) 3/4 cup neutral-flavored oil  Instructions: Preheat oven to 350°F. Mix together the first four ingredients in a medium-sized mixing bowl. Mix in oil and water until well combined.  Dump out the dough onto a lightly floured surface. Shape it into a rough rectangle. Roll it out to around an inch thick. Then fold it in half or thirds on top of itself. If the dough is sticking to the rolling pin, just l...

Mushroom soup was one of the last things I gave up when I decided to cook with dairy-free ingredients. I've never used this recipe as soup, but I use it anytime the recipe calls for condensed mushroom soup and it works like a charm!  Ingredients: 2 cups water  2/3 cup raw cashews  3/4 tsp salt  1/2 tsp onion powder 1 tbsp vegetarian beef-like seasoning  2 tbsp cornstarch  1 4-oz can of mushrooms, with juice Instructions: Blend the above ingredients until creamy and well blended. Add mushrooms and blend briefly. Pour into a medium-sized pan and cook over medium heat until thickened, stirring frequently. Cool.  Makes approximately 3 cups