Amy's Happy Tummy

Homemade, classy, and festive all at the same time! This version of cranberry sauce adds a little twist with its golden raisins and apricots. The fruit adds a pop of color and natural sweetness that perfectly balances the tart cranberries. It's a simple, beautiful, and tasty addition to any holiday meal! Ingredients: 1 cup orange juice 1 cup water 4 cups fresh cranberries  3/4 cup sugar 1 cup dried apricots, chopped  1 cup golden raisins 1 tbsp grated orange zest Instructions: In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least eight hours, or overnight, before serving.

It's creamy. It's tasty. It's full of fall and holiday flavor! Whether it's for your holiday dessert or just an ordinary meal, you'll never regret making this delicious pumpkin pie. Filling Ingredients: 1 3/4 C pumpkin purée (14 oz can) 3/4 C full-fat coconut milk (shake can before using)  1/2 C brown sugar 1/4 C cornstarch 1/4 C maple syrup 1 tsp vanilla extract 2 tsp pumpkin pie spice 1/2 tsp ground cinnamon 1/2 tsp salt Crust Ingredients: 3 C all-purpose flour 3 T sugar 1 1/2 tsp salt 1 C canola oil 4 1/2 T soymilk Instructions: Preheat your oven to 350°F (180°C).  Crust - Sift together flour, sugar, and salt. In a measuring cup, combine the oil and milk, then whisk together with a fork. Add the wet mixture to the dry mixture and mix with a fork until the flour is completely dampened. Press the dough with fingers to line your pie plate. Crimp edges. Filling - In a blender or large bowl, add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla ...

This is the kind of meal that fills your kitchen with amazing aromas and your stomach with happy satisfaction—without spending hours in the kitchen. This easy recipe comes together in one pot with simple pantry staples like coconut milk, curry powder, and, of course, hearty chickpeas. This easy chickpea curry has become a go-to that our family loves to eat again and again. Ingredients: 1 onion 1 garlic clove 1 tsp grated ginger 1 T oil 6 cups kale, chopped (or spinach or swiss chard) 28 oz can crushed, fire-roasted tomatoes 1 T curry powder 1 tsp cumin 1/2 tsp coriander 3/4 tsp salt 2 15-oz cans chickpeas 1 C coconut milk Instructions: Chop the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, and kale, and sauté for 2 minutes until the kale is fully wilted. Carefully pour in the tomatoes, then add the curry powder, cumin,...

Vegetarian sushi rolls are fresh, tasty, and endlessly creative. With crunchy veggies, creamy avocado, chewy tofu, and a touch of tangy rice vinegar, every bite is completely satisfying and totally yummy! Whether you’re a longtime sushi fan or trying your hand at rolling for the first time, this recipe brings so much fun and flavor! Ingredients: 2 cups sushi rice  6 Nori seaweed sushi papers 1 16oz package water-packed tofu Long slices of various vegetables like avocado, carrot, cucumber, bell pepper) Instructions: Tofu - seasoned and fried (We cut in thin long slices and season with soy sauce, rice vinegar, minced garlic, ginger paste, onion powder, maple syrup, a touch of salt --- Can fry with just a bit of soy sauce) Cook the sushi rice according to package directions. Can be done in an instant pot with a one-to-one ratio for 8 minutes. Assemble and Roll - Place one sheet of nori, shiny side down, on a counter (or bamboo mat if you have one). With wet hands, spread about 3/4 to ...

This vegan version of caramel popcorn is the perfect companion for sweater weather, pumpkin-scented candles, and your favorite autumn movie night. So grab a bowl (or two)—because this treat disappears fast! 🍂✨ Ingredients: 1/2 C unpopped popcorn or 14 cups popped popcorn 1/4 C maple syrup 1/4 C peanut butter 1 T blackstrap molasses 2 T melted margarine 1 T cane sugar 1/4 tsp salt Instructions: Preheat oven to 225 degrees. Make popcorn and put into a large bowl. Set it aside. Mix remaining ingredients in a small bowl and mix well. Pour liquid mixture into the popcorn, and mix well with two spoons or hands. Put it on an 11 x 14 cookie sheet and bake for 45 minutes. Cool it completely. It should be crunchy and delicious!

Did you know that what you eat for breakfast can significantly impact your focus, energy, and even your heart health for the entire day? While many cereals offer empty calories, multi-grain varieties provide a nutritious blend of fiber, vitamins, and minerals that can reduce cholesterol and manage blood sugar. Further, it's yummy to eat, and on a cold fall or winter morning, there is nothing more comforting than a hot bowl of homemade multigrain cereal, topped with your favorite fruit, nuts, and milk. Ingredients for a homemade mix: 4 cups steel-cut oats  2 cups millet  2 cups brown rice  2 cups wheat berries  2 cups farro  2 cups white quinoa  1 cup red quinoa  1 cup buckwheat  1 cup flax meal  Instructions: Mix it all together and then use as needed. Store in an airtight container. You can mix and match whatever grains you like. Stove Top Instructions: Bring water to a boil. Use a ratio of about 3 parts water to 1 part multi-grain cereal. Y...

Applesauce and cinnamon.  Soft and moist. Yummy and easy.  When you combine the ease, the texture, and the taste of these applesauce muffins, there is nothing not to love! Ingredients: 3/4 C unbleached flour  3/4 C whole wheat flour  1 tsp baking powder  1/2 tsp baking soda  1 tsp cinnamon  6 T cane sugar  1/2 tsp salt  6 T oil  1 1/2 C applesauce (can be chunky) Instructions: Preheat oven to 350 degrees. Spray 12 muffin tins with cooking spray. Combine all wet ingredients in a medium mixing bowl. Mix together well. Combine all dry ingredients in a large mixing bowl and stir. Pour wet ingredients into dry ingredients and stir until combined. Spoon into muffin tins. Bake 20-22 minutes, until a toothpick comes out clean.

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

Warm and comforting! You cannot go wrong with this meal. It's the vegan version of regular tater tot casserole with an added surprise of nutrition. Ingredients: 32 oz. frozen tater tots  2 cups frozen cauliflower 2 cups mushroom soup substitute* 1 cup vegan sour cream** 2 cups shredded vegan cheese Instructions: Mix all ingredients together in a large mixing bowl. Pour into a sprayed 9x13 baking dish. Bake at 375° for 45 minutes. *Note: Here is my  Dairy-Free Condensed Mushroom Soup  recipe. **Note: You can use my  vegan mayonnaise  recipe. To make it more sour cream-like, just add an extra tablespoon of lemon juice.

 Oh so yummy! Oh so good! Try these cinnamon rolls warm and fresh out of the oven. It will be a great start to your day! Ingredients: Step 1 2 T yeast ¾ C warm water 4 ½ tsp sugar 1/8 C whole wheat flour Step 2 2 C water ¼ C oil 6 T sugar 1 T salt 2 T gluten flour 1 C quick oats 1 C whole wheat flour 2 C all-purpose flour Step 3 2-3 C all-purpose flour 3 T cinnamon 1 C raisins (more or less to your liking) Instructions: Combine all "Step 1" ingredients in KitchenAid. Whisk together and let rise for 5-10 minutes until bubbly. After yeast mixture has risen, add all "Step 2" ingredients and then turn KitchenAid onto speed 2. Add the last 2-3 cups of flour, slowly, or until the dough is not sticky and it pulls away from the side of the bowl. Remove dough from bowl and roll out into about a ¼ inch thick sheet. Sprinkle cinnamon and raisins onto dough. Cut dough into 1 ½ inch strips and roll up. Put ¼ C melted butter and ¼ C brown sugar in each of two 8x8 pans. Place all ...

Cold. Refreshing. Delightful. Creamy. So very good! Try this yummy recipe. Next time you need a cold treat to relieve the heat.  Ingredients: 1 lb frozen strawberries 1/2 of an avocado 1/4 C maple syrup 1/4 C walnuts Instructions: Combine all ingredients in a blender or food processor and blend until smooth. Freeze overnight and pull out of the freezer shortly before eating. 

Sweet and yummy with a hint of health. This is a fun treat to eat when you need something sweet and no one will ever know that there are beans inside!  Ingredients: 1 cup pinto beans, cooked and drained  3/4 cup vegan butter 1 cup carob powder 1 tbsp vanilla 1 cup walnuts, chopped 2 lb powdered sugar Instructions: Warm butter until just melted. Add vanilla. Mash beans well and combine with butter mixture. Add in carob powder. Add walnuts. Slowly stir in powdered sugar bit by bit. Press into a lightly oiled pan. Cover and refrigerate overnight.

Asian inspired and tummy approved! Your taste buds will be delighted to eat this tofu and broccoli dish. It's simple. It's inexpensive. And it hits the spot every time! Let me know how you like it! Ingredients for Tofu: 2 (14 oz) extra-firm tofu  2 T low-sodium soy sauce  4 T cornstarch  Ingredients for Sauce: ½ C low sodium soy sauce  ½ C water ½ C packed brown sugar or maple syrup 2 T seasoned rice vinegar  4 tsp grated fresh ginger  6 cloves garlic, minced  4 tsp cornstarch mixed with 1 T water  Instructions: Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for at least 20 minutes or up to an hour.  Prepare the teriyaki sauce: In a medium bowl, add the soy sauce, water, brown sugar, seasoned rice vinegar, ginger and garlic. Stir to combine and set aside while you make ...

Simple and yummy. Everything you want in a sandwich.  This tofu "egg" salad also works great as a snack with chips, and if you want added nutrition, I love throwing in some chopped spinach as well. Ingredients: 1 block tofu 1/3 cup veganaise 1 tbsp chicken seasoning  1 tbsp Bragg's 1/2 tsp garlic powder Instructions: Mash tofu and mix in the rest of the ingredients. Serve as a sandwich spread, with chips, or however you desire.

In a world of stress and hardship, everyone needs some lasagna. :) Once you have the elements of the recipe made, it's pretty simple to throw together. It's warm. It's comforting. It's, oh, so good! Ingredients: 1 (16 oz) block firm tofu, crumbled and mashed 1 (10 oz) box frozen, chopped spinach, thawed and drained (can use fresh spinach, chopped) 1 (4 oz) can mushrooms 1 cup chopped olives 1 cup rehydrated ‘chicken’ TVP chunks 2 tsp onion powder 1 tsp of garlic powder 1/2 cup shredded vegan cheese 2 T cornstarch 1 1/2 cups mayo 1 box lasagna noodles, uncooked 36 oz pasta sauce 1-1 1/2 cups vegan cheese sauce 2 cups shredded vegan cheese Instructions: Make mayo recipe and vegan cheese sauce recipe ahead of time.  Combine the first 10 ingredients and mix well. Layer in a 9x13 pan: Pasta sauce Lasagna noodles, uncooked Tofu mixture Lasagna noodles Pasta sauce  Cover with tin foil and bake at 350°F for 45 minutes. Maybe a few more minutes if it wasn't assembled the nig...

You can use this yummy chicken-like seasoning anywhere you would use regular chicken seasoning. It adds wonderful flavor to any dish! Ingredients: 3 T salt 1/2 C nutritional yeast flakes 1/2 tsp turmeric  1 tsp garlic powder 1 T onion powder 1/2 tsp marjoram 1/2 tsp summer savory 1 T parsley Instructions: Combine all ingredients and mix well.

Potpie. Totally a comfort food. Warm, creamy and flavorful on the inside. It comforts with every single bite.  Ingredients: Crust 2 cups unbleached white flour (can substitute some whole wheat flour) 1/4 cup wheat germ 1 tsp salt 1/2 cup vegetable oil 1/2 cup hot water   Filling 2 or 3 potatoes 1/2 cup carrots 1/2 cup frozen peas 1 cup gluten   Gravy 4 T margarine 1/3 cup flour 2 cups soy milk 1 T McKay's 'Chicken' seasoning 1/2 tsp basil (heaping) 1/2 tsp sage (heaping) 1/2 onion powder (heaping) 1/4 tsp garlic powder (heaping) Instructions: Crust Mix all ingredients together and roll into two balls. Roll each ball out flat between two pieces of wax paper to fit pan. Filling Parboil potatoes and carrots together. Add peas and gluten. Gravy Place margarine in a separate pot until melted, then add flour and seasonings (I mix these together before adding), stir till thick, then slowly add milk. Mix into thick gravy.  Al...

Whether you have to be gluten-free or you just want to try a new recipe, this is for you! I tried this recipe on my non gluten-free family and we all loved it. It's simple, inexpensive, and yummy all at the same time. And it's a great recipe to have in your back pocket for when you need to make breakfast for someone who is gluten-free. Believe me! They'll thank you. Ingredients: 1 1/4 cup gluten-free all-purpose flour or oat flour  1/4 cup ground flax 2 tsp ground cinnamon 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 2 T cane sugar 3/4 cup applesauce 1/2 tsp vanilla 1 cup water Instructions: In a large bowl, combine the flour, flax, cinnamon, baking powder, baking soda, salt, and sugar. Add the applesauce and vanilla, and mix. Slowly pour the water into the bowl, and mix to form a batter. If the batter is too thick, add a little more water, 1 tablespoon at a time. Cook until golden brown.

If you need a homemade salad dressing recipe, you are in for a treat. This is an amazing blend of olive oil, nutritional yeast, and lemon. It hits the spot every. single. time. And bonus! It's delightful on many other foods and recipes as well. You can enjoy it on your breakfast burrito, on haystacks or rice and bean stacks, on a baked potato, or on any other food that you like sauce with. Let us know what you think! Our taste buds are eternally grateful to our friends who shared this recipe with us! Ingredients: 1 1/3 cup extra virgin olive oil 2/3 cup water 1/2 cup lemon juice 1 cup nutritional yeast 1 Tbsp salt 4 tsp onion powder 1 tsp basil Instructions: Blend and refrigerate.