These past two summers, I’ve had the opportunity to travel to Iceland with my boyfriend (now my husband) and with friends. I was ridiculously excited for so many reasons. While this small island is about the size of Georgia, it has a wide variety of different landscapes. From waterfalls and glaciers to volcanoes and lava fields, we saw so many amazing landscapes while there. It felt like a completely different world. I found ridiculously cheap flights there, so it was decided that we would go!
This soup is a great option for a cool fall day. It’s filling and nutritious, packed with lots of veggies. Plus the simplicity and ease of this dish make a perfect option, even if you haven’t prepared any of the ingredients beforehand.
We especially love to make this soup when we feel a cold coming on. When we’re looking for even more nutrition, we add even more ginger and garlic. In addition, we might swap the spinach for kale and add some green peppers. The vitamin C content increases dramatically with the addition of these foods, boosting your immune system just in time for cold season. For those looking for less sodium in the dish, half or omit the soy sauce. Additionally, you can add more garlic, ginger, and onion if you’re looking for more flavor. The miso paste provides a good sweet, yet savory flavor that hits the spot, making up for the lack of soy sauce.
This is one of my favorite meals to whip up. It’s packed with veggies and tofu, so it’s fairly healthy. Plus it has great flavor. If you chop up the veggies and prepare the tofu beforehand, it is also a very quick meal to put together. Looking for more spice? Add a little more Sriracha and curry powder.
Potato skins are some of our favorite appetizers. They're simple, but can be so delicious if topped with the right ingredients. Not to mention that they are super versatile. Some of our favorite variations include:
Italian style with marinara sauce, Italian sausage, and vegan mozzarella shreds
Taco style with lentil taco meat, queso, and avocado
Breakfast style with tofu scramble, mushrooms, and vegan cheddar shreds
This recipe is a variation on the classic style using tempeh as bacon bits, mild queso, and green onions. The results are phenomenal and I highly recommend you try the recipe yourself!
Makes 12 potato skins Ingredients 6 medium sized russet potatoes One batch of Tempeh Bacon One batch of Queso Cheez (I used less chipotle pepper in this batch for a milder flavor) 6 large white mushrooms, sliced into small pieces 1/4 broccoli head, cut into small pieces 4 green onions, chopped into small pieces
Preheat oven to 475 degrees. Cut potatoes in half and scrape out centers. Place on baking tray and bake for 7 minutes on each side.
Heat pan on medium heat and put a tbsp of olive oil in pan. Grill the tempeh slices until brown on both sides. Take tempeh out of pan and set aside.
After tempeh is cooked and removed from pan, add sliced mushrooms and broccoli to pan and cook until broccoli is bright green.
Crumble tempeh pieces into cooked potato skins. Put broccoli and mushrooms in potato skins. Cook potato skins with toppings for five more minutes.
Add queso cheez to potato skins. Top with green onions and serve. Enjoy!
This recipe offers a gluten-free and healthful alternative to store-bought crackers.
Ingredients 2 cups oats 3 tbs sunflower seeds 3 tbs chia seeds 3 tbs ground flax seed 3 tbs sesame seeds 1/4 cup pumpkin seeds 3 tbs hemp seeds 1 tbs of dried rosemary 1.5 tsp of smoked paprika 1 tsp of cumin 1 tsp of tumeric Aquafaba* from one 16 oz can of chick peas (you can also add a handful of the chick peas to the recipe if you like) 1 cup of water 1 tbs olive oil Note: I also tested this recipe with adding chopped up tomatoes and it was delicious! Make sure you use the dehydrator method though if you add veggies to the recipe.
*This is the liquid in the can of the chick peas
Method: Put all ingredients in a large bowl and mix well with your hands. Let it sit for about 20-30 minutes. Scoop out a handful of the mixture and set on sheet of parchment paper and top with another sheet of parchment paper. Using a rolling pin, flatten the mixture out. At this point, you have one of two options: using a dehydrator or using an oven.
Dehydrator method If you have a dehydrator, use a round cookie cutter and cut and put the mixture on your dehydrator trays. I set my dehydrator to 160 degrees Fahrenheit and let it run over night (about 8 hours).
Oven method If you do not have a dehydrator, you can put the flattened mixture on a cookie tray and bake in your oven at 350 for about 30 minutes. Check intermittently though as ovens may heat differently and you don't want to burn it. Remove the tray, and turn over the mixture the best way you can (I put another piece of parchment paper on top of the flattened mixture and put a second cookie tray on it and flipped it over). Bake for another 30 minutes or so and let cool. Once cool, break the flattened mixture into bite-sized pieces and enjoy!
These granola bars are a great quick breakfast or just a sweet snack! Plus they're gluten free!
Ingredients 2 cups oats 3/4 cup semi-sweet chocolate chips (dairy-free) 1/4 cup chia seeds 3/4 cup chopped cashews* 1/4 cup chopped almonds* 1 tbsp cinnamon 1/4 cup maple syrup 1 tbsp vanilla 1 cup peanut butter (I used crunchy organic)
Mix all ingredients using your mixer or by hand until everything is completely mixed. It will almost form a ball like form. When completely mixed, press the mixture into a large (16.5 x 11 or smaller if you would like thicker bars). Refrigerate for about an hour. Cut into small squares or rectangles and store in a covered bowl or plastic bin in the fridge.
*You can use whatever nuts you like or have on hand. I've tried this recipe with walnuts, macadamia nuts and pumpkin seed with delicious results.
This cake is the perfect moist-ness and is topped with a frosting based off of one of our favorite vegan frosting recipes: The Chicago Diner! However, we made this gluten free by using rice flour.
Ingredients: 1/3 cup vegan margarine 1/3 coconut oil 2/3 sugar or sugar substitute (I used a product called Swerve for the above cake) Vegan egg substitute to equal three eggs (we like Vegg, but you can also make flax eggs) 5 tsp vanilla 2 cups rice flour 1 tsp white vinegar 1 cup plant based milk
Process: Cream margarine and coconut oil in a mixer or by hand. Add sugar, egg substitute and vanilla and mix thoroughly. Mix all the dry ingredients well in a bowl. Add to the wet ingredients slowly and mix well. Add the plant based milk and continue to mix until fully mixed in. Heat oven to 350 degrees and bake for 55 minutes or until a toothpick comes out with no batter sticking to it.
Gluten Free Vegan Icing
Ingredients: 1 cup plant based milk 1/2 cup rice flour 1.5 cups vegetable shortening 1 2/3 sugar or sugar substitute (I used Swerve confection sugar) 2 cups vegan margarine 2 tbsp vanilla extract
Heat the plant based milk in a pot. Add the rice flour and mix until thickened. This happens within 3 - 4 minutes so keep mixing so it doesn't burn. Make sure the mixture is smooth and remove from heat to cool. Mix the shortening and sugar until light and fluffy and then add the margarine and continue to mix until combined with the shortening mix. Add the cooled rice flour mix and mix for about 5 minutes until light and fluffy.
Who doesn't love chocolate chip cookies? This classic cookie dish is made gluten-free by using rice flour.
Ingredients 2/3 cup coconut oil 1 cup brown sugar 1/2 cup plant based milk 2 tsp vanilla 2 cups rice flour 2/3 cups almonds, grounded 1 tsp baking soda 1 tsp baking powder 1 cup walnuts, chopped 1 cup vegan chocolate chips
Pre-heat oven to 350 degrees. Mix coconut oil with brown sugar. Add vanilla and plant based milk. Add baking soda and baking powder with rice flour, and blend with coconut oil/brown sugar mix. Add chocolate chips and walnuts. Using a tablespoon, make small round disks, about 32 or so and bake at 350 for about 20 minutes. Remove from oven and let cool on the cookie pan before removing with spatula or else the bottom may stick to the cooking pan and the cookie will break
Crepes: Ingredients 1.5 cups of all purpose flour 1 3/4 cups of plant based milk 1/4 tsp salt 1/2 tsp of baking soda Vegan margarine (we love Earth Balance!)
Method: Mix dry ingredients. Add plant based milk and mix until smooth. An alternative would be to throw all of the incrediants in a blender and blend until no lumps are visible.
Preheat a large pan. Melt about a tsp of margerine in a pan and roll pan so margerine coats bottom. Pour about a half cup of batter in the pan and spread evenly over the pan. Slide a spatula around the edges of the crepe to make sure it doesn't stick. When the crepe is slightly browned, flip it over. When the other side is slightly browned move it to a plate. Finish making th rest of the crepes and set aside for filling.
Artichoke Cream Sauce: Ingredients: 1 12 oz pkg of frozen artichoke hearts thawed (put in microwave for 1 minute to thaw) 1 tbs olive oil 1/4 cup of yellow onion chopped 1/4 cup chopped parsnips 1/4 cup chopped celery 1/4 cup chopped leeks (white part only) 2 tsp chopped garlic 1 cup white wine 2 cups plant based milk 1 tsp cornstarch 1 tsp water 2 tbs of original essence or to taste 3/4 tsp salt or salt to taste 1/4 tsp white pepper or to taste
Method: Heat the oil in a medium, heavy pot over medium high heat. Add the onions, parsnips, celery and leeks and saute for 2 minutes. Add the garlic and cook, stirring for at least 30 seconds. Add the wine and cook stirring until the wine is almost all evaporated, at least 3 mintes or longer. Add the plant based milk and bring to a boil while stirring. Mix the cornstarch with the water until smooth. Add the mixture to the sauce and cook until thickened. Add the artichokes, salt, pepper and essense and simmer for 5 minutes. Season to taste and set aside.
Spinach and Mushroom filling: Ingredients: 4 tbs olive oil 4 large cloves of garlic chopped 2 10 oz bags of fresh spinach well washed stems removed 11/2 lb mixed mushrooms (trader joes has a great frozen medley of mushrooms perfect for this recipe) 1 large shallot salt and pepper to taste
Method: Heat 2 tbs olive oil on medium high in a large pan, add half of the garlic and sautee for a couple minutes until fragrant. Add the bags of spinach and mix it with the garlic well, turn the heat down to low. Put a lid on the pan and stir occasionally while letting the spinach wilt. Meanwhile, heat up another pan with the remaining olive oil and sautee the remaining garlic a few minutes also until fragrant. Add the shallot and continue sauteeing another couple of minutes (make sure to stir so it does not burn). Add the mushrooms and cook for about five minutes. If you like, you could add about a third cup of red wine and let it reduce for additional flavor prior to letting it cook for five minutes. Season both spinach and mushroom mixture with salt and pepper to taste.
Preheat oven to 400 degrees F. Divid the wilted spinach evenly among the crepes then add a slice of the plant based cheese onto the spinach and divide the mushroom mixture evenly among the crepes and add on top of the cheese. Roll the crepes up and put them all in a baking pan. Top the crepes with the artichoke sauce and bake for 30 minutes.
Laika Dog has since been closed. We were so sad to see them leave!
Type: Vegan-friendly Meal: Dinner Price: $ Laika Dog is a casual, hipster-esque hot dog and grilled cheese service out of UFO Factory. They have fill-out-yourself menus that you take to the bar and then your meal is brought out to you by the bartender. UFO Factory, which serves as a music venue on Fridays and Saturday nights, is your run of the mill dive bar. It has booths lining the walls, a bar stretching across one side of the room, and a small stage, which has old movies, TV shows, and music videos projected during the day. In addition, they have a few classic arcade games: pinball, Vanguard, and Phoenix. Their menu offers conventional meat dogs in addition to Field Roast vegan hot dogs. On top of the conventional hot dog toppings, they have a number of unique toppings including thai-peanut, spicy vegan mayo, wasabi mayo, raspberry-ancho-mint, a number of pickled veggies, spicy slaw, and pinot grigio mushrooms. My go to dish is one of their signature dogs: Nacho, which includes vegan nacho cheese, pickled red onion, jalapenos, avocado, and cilantro. They also offer tater tots and crinkled fries which can be topped with any of their toppings. Lastly, they offer a couple of small salads and sometimes soup. This place is a great option when you’re looking for an unhealthy, fast-food style meal. However, it lives up to more than that with the distinctive toppings. Also considering almost all of their food has an equal vegan option, it’s a great place for those looking for vegan options! Also, if you’re interested in taking advantage of their specials, they have a number of deals: ½ off meals on Wednesday from 4pm-10pm, $5 off food for dine in groups of 3 or more until 4pm on weekdays, $1 off hot dogs and grilled cheese on weekdays until 7pm for 60+ seniors and CCS and WSU students, $1 off well drinks and standards domestic bottled beers from 4pm-7pm during the week.