Coconut Pho Noodle Stir Fry with Veggies

Inspired from Vietnam cuisine with the bold flavors of Indonesia, this dish is extremely simple to whip up and tastes like it took hours. Since it is made with Pho noodles, which are made of simply rice and water, it makes in gluten free and vegan! 

2 Tbs sesame oil

1 cup snow peas

1 large carrot, sliced

3 cloves of garlic, minced

1 inch of fresh garlic, chopped

1 red pepper, diced

1 lime

1 tsp coriander

1/2 tsp turmeric

6 oz pho noodles

3/4 cup coconut milk

2 Tbs soy sauce

1 Tbs curry

1 tsp miso

1 tsp molasses

1/4 cup basil, chopped

In a large frying pan, heat sesame oil. Add carrots, red pepper, snow peas,  garlic, ginger, zest of the lime, coriander & turmeric. Stir fry till vegetable are crispy. In another pot, bring water to a boil and cook pho noodles according to package until tender, drain and rinse. In another bowl wisk together coconut milk, soy sauce, miso, molasses, and curry. Stir the noodles and wet mixture into the vegetables. Cook until sauce boils and add in the juice from the lime. Sprinkle with basil, serve & devour! 

Agave Candied Pecans

I absolutely love these pecans, either to add a kick to a salad, or just pop them in my mouth as a snack! They are simple, delicious and a hell of a lot better for you than grocery store candied pecans (Only 4 ingredients-yup that's right!)

3/4 cup pecans

1 Tbs agave nectar

1/2 Tbs olive oil

dash of salt

Preheat oven to 350 degrees. Coat pecans in agave nectar and olive oil and sprinkle with salt. Bake in the oven for 10-15 minutes. Allow to cool & devour!! 

Gluten Free and Vegan Flax Pancakes

These vegan and gluten free pancakes are the most killer sweet and savory pancakes I have ever devoured; with the nutty hints of flavor from the flaxseeds mixed with the sweet and crisp hints of coconut. With pancakes like these, breakfast might be coming a new favorite food course!

2/3 cup rice flour

1/4 cup coconut sugar

3 Tbs potato starch

3 Tbs corn starch

6 Tbs ground flaxseed 

6 Tbs water

2 tsp baking powder

1/4 tsp salt

1 1/4 cup almond milk

1/4 cup coconut oil, melted

Mix 4 Tbs of ground flax seed with 6 Tbs water and set to the side for at least 3 minutes. Mix together all dry ingredients in a bowl. Add milk, coconut oil, and the water and flaxseed mixture, and wisk all ingredients together. Preheat your griddle, and pour batter to make pancakes. Allow pancakes to cook until small bubbles appear, then flip to cook other side until golden brown. Transfer to a plate, smother with syrup or fresh fruit & devour!

Kale Chips

Kale chips have been a weekly recipe for years in my house and now are suddenly all the rage! When I first started making kale chips I remember being so shocked that I could devour an entire bunch of kale in one sitting. This recipe is so simple, delicious and nutririous that you will suddenly find your fridge constantly stocked with kale. You will Now mama won't be yelling at you to eat your greens anymore!

1 bunch of kale

Olive Oil

Sea Salt

Preheat oven to 400 degrees. Rip the leaves off a bunch of kale, taking out the thick veins. Drizzle with olive oil and sprinkle with salt. Toss leaves on a baking sheet and bake in the oven for 12-15 minutes or until crunchy. Serve & Devour!

Raw Chocolate Pudding

Smooth chocolate with sinful flavor...that is vegan, raw, free of white sugar & gluten-free! Finally a rich dessert you can indudge in and not have to unbutton your jeans. This dessert only consists of 4 ingredients that you can actually find in nature, and takes under 5 minutes to make!

1 banana 

1 avocado

3 Tbs agave nectar

3 Tbs raw cacao 

Blend all ingredients in your Vita-mix, or food processor. Serve, and Devour! 

Easy enough for ya?!

Vegan Potato Veggie Cashew Soup

I was recently told this mouthwatering soup was one of the top 5 things I have made in quite a while by the family I cook for. Filled with veggies and a creamy broth (with no cream!) any vegetarian, vegan or celiac can enjoy this winter warmer! 

1 cup mushrooms, diced

3/4 cup raw cashews

6 cups vegetable broth (I used a mushroom based broth)

3 potatoes, chopped

3 carrots, chopped

1 onion, finely chopped

1 red bell pepper, chopped

Zest and juice of one lemon

In your vita-mix (or any blender) blend cashews and 2 cups of veggie broth until smooth. Pour mixture into a large saucepan and add potatoes, onion, carrots and remaining 4 cups of broth. Add in mushrooms and 1/2 cup of water. Bring soup to a boil, and reduce heat to simmer till potatoes are tender. Add bell pepper and lemon juice and simmer for 3 more minutes. Serve, top with lemon zest, and Devour! 

Vegan & Gluten Free Spring Rolls with Plum Sauce

In honor of my obsessive love for asian food, and my trip planned to Japan next month, I had to make some Vegan and Gluten Free Spring rolls with a sweet plum sauce. These are perfect for a refreshing appetizer, or devour them for lunch! These can be made in advance and stored in the fridge till your belly roars. (Just beware of the avocado turning brown). 

8-12 spring roll rice paper wraps

4 cups boiling water

1 1/2 cups jasmine rice

3 carrots, thinly sliced

1 cup bean sprouts

1-2 avocados, sliced

1 cucumber, thinly sliced

Plum Sauce

2/3 cup plum sauce

1 Tbs Soy Sauce (optional)

2 Tbs rice vinegar

1 Tbs ginger

1 T Agave

Cook rice and prepare all vegetables. In a bowl, pour boiling water and one at a time and soak rice paper wraps till soft. Pat wraps slightly dry and fill with rice and veggies. Roll tightly, similar to a burrito (all sides should stick to each other when done), and place on a plate, not touching, or they will stick together. In a small bowl, whisk together the plum sauce ingrendietns. Dip spring rolls in the sauce & devour!

Sweet Potato Lentil Soup

No gluten, no animal products, no crap, Hooray! Word on the street is it is going to snow tomorrow in Colorado, so for all you people living in cold places, or heck, even warm places, here is one of my favorite soup recipes! This winter favorite is filled with hearty, delicious fresh ingredients!  Freeze any left overs for that unexpected snow day (if you are able to resist devouring the whole pot)

1/4 cup olive oil

1 medium onion, diced

2 tomatoes, diced

1 tsp fresh ginger, minced

1 tsp cumin

1 tsp cinnamon

1/4 tsp cayenne pepper

3 sweet potatoes, peeled and cut into small cubes

7 cups vegetable broth

1 cup lentils

Heat oil in a large pot. Add the onion, constantly stir until onions are softened. Stir in the tomatoes, ginger and spices and cook for about 3-5 minutes. Add the sweet potatoes, broth and lentils. Bring to a boil over high heat. When boiling, reduce heat, cover and simmer for about 35 minutes, or until sweet potatoes are soft enough to easily poke with a fork. 

Vegan and Gluten Free 2 "Cheese" Corn Gratin

What is better than being able to indulge in delicious, guilt-free, vegan and gluten free food? NOTHING! So here is one more comfort-food dish for the cold winter months that will keep your belly full with some yummy veggies, & that I a sure will have your youngsters asking for seconds! Nom nom

1 lb yellow squash, cut into 1/4 inch slices

1 lb tomatoes, halved, seeded and cup into 1/3 inch slices

2 Tbs olive oil

 1/2 cup plain rice or almond milk

1 1/2 cup of your favorite salsa (I use White Girl Salsa)

2 Tbs cornstarch

5 ears of corn (kernels off the cob)

3/4 cup Panko breadcrumbs (DONT USE FOR GF, sub gf "breadcrumbs" or extra cheese)

3/4 cup Daiya Cheddar "cheese"

1/2 cup Daiya Pepper-jack "cheese"

1/2 cup basil, chopped

Preheat oven to 400 degrees. In a 3qt baking dish, arrange squash and half of the tomatoes on the bottom. Drizzle with half of the olive oil, and sprinkle top with half of the basil. Roast for about 20-25 minutes. Meanwhile, in a bowl whisk together "milk," salsa & cornstarch. Combine corn kernels, panko crumbs, 1/4 cup of cheddar, 1/4 cup of Pepper-jack, and rest of olive oil. Sprinkle remaining amount of cheese over the roasted veggies. Top with corn mixture, and pour "milk" mixture over corn. Top with the rest of salsa, tomatoes & basil. Bake for about 25-30 minutes until tomatoes are cooked. Serve warm and Devour!!

Gluten Free Blueberry Muffins

Believe it or not, these muffins are a triple threat; not only are these vegan, but they are also gluten free and sweetened with coconut sugar! Coconut Sugar is very close to brown sugar but with a hint of caramel. Coconut sugar is rich in minerals and vitamins, not highly processes and low on the glycemic index. These muffins are divine for a quick and healthy breakfast or delicious snack. Not do only taste great but they wont leave you with that unbearable guilty feeling! Nom Nom Nom

Gluten Free, Vegan, Coconut Sugar sweetened Blueberry Muffins 

 1 1/3 cups almond flour

1 cup sorghum

1/2 cup potato starch 

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon Vanilla extract

1 1/3 cups Coconut 

2 Tbs oil

3 Tbs Applesauce

1/2 cup warm water

1 cup blueberries

Preheat oven to 375. Mix together all dry ingredients. Add in oil & apple sauce till fully mixed then slowly add in warm water. Fold in blueberries. Put batter into paper lined muffin tins and bake for about 20 minutes or until golden brown. Let cool on wire rack for 5 minutes. Now....Devour! 

TIME FOR YOU TO DEVOUR!!!!

Finally...after tons of stressful, long, obnoxious hours...you can devour some of my made from scratch 100% vegan treats! www.Devourbakery.com is up and ready for you now to order some sweets to satisfy those taste buds. (The site is not 100% done yet, but at least you can order finally!) No matter if you are allergic to Gluten, Eggs, Milk or anything else, you can find something to shove into that beautiful mouth of yours. Any special requests, contact me and Im sure I can whip something up for you! Spread the love, and I'll love you back with special discounts & freebies with every order! 

One Love <3

This little Piggy...went to Miglet's Gluten Free Bakery

Miglets Gluten Free Bakery, located in Danville, California (East Bay) was started by a girl whose mother had celiac disease, and wanted to give her the option to indulge in desserts like everyone else. Not only do they carry cupcakes, but they also have breads, cookies, muffins and pies that are also 100% Gluten Free, (as well as some Vegan options!)

I got 3 mini GF cupcakes, and 1 vegan and GF cupcake to try and see if they would satisfy my sugar craving.

The Red Velvet, was once again an obnoxious "clifford" color red, that just freaked me out at the sight if it.  The cream cheese frosting was a bit too sugary for me, and tasted much like Dawn Foods Cream Cheese Frosting.

The Double Chocolate cupcake was alright, it tasted like Hershey Chocolate (and I am a picky Chocolate person) which turned me away after a bite.

The coconut cupcake reminded me of laying on a beach sucking down a Pina Colada. It was a very strong coconut flavor, with pieces of real coconut in the actual cake. This one was by far my favorite.

Last but not least, I got a Pumpkin Vegan/ GF Cupcake. I was extremely disappointed in this one. There was absolutely no hight to the cake, in other words, it was "wanky". Trying to cut into this cupcake was worse than trying to slice stale bread; next time ill bring a machete to cut it. To my surprise there were chocolate chips in the cake, and I am sorry but I strongly don't believe chocolate and pumpkin go together, as said by my Dad; "The pumpkin should be able to stand on its own".And the the frosting on the vegan cupcake had the texture of rubber cement glue. I was just NOT a fan of this cupcake at all. As you can tell my Mom and Sister couldn't stand it...

I will say that, for being gluten-free, you could barely tell! So for any person who is denied their love of sugary goodness because of being gluten intolerant, i would recommend some of their products. But if you are vegan, go somewhere else...PLEASE!!! And beware, they only have a 6 flavors of cupcakes to choose from, so you dont get much variety.

"We make the impossible delicious"

If you have ever been to Watercourse Foods or City O’City in Denver, and been lucky enough to try one of their bakery goods, you will know exactly where this review is going. Watercourse Bakery is a 100% Vegan and gluten free bakery that really does make the impossible delicious!

I went to dinner with my friends Kat (Jessica) and Loki at City O’ City for my first time. I have been to watercourse more times than I could ever imagine counting, and their food and baked treats really are some of the best meals I have ever had! 

We got the most amazing cupcake on the planet, (the one I get every time I go to one of the restaurants) the Ho-Ho cupcake. This cupcake truly tastes like a Hostess Ho-Ho cupcake, minus the chemicals. The chocolate cake is filled with a vanilla creamy frosting, and topped with a layer of the vanilla frosting and then dipped into a vegan chocolate ganache. This cupcake is one of the best cupcakes I have ever had in Denver, and the fact that its vegan and gluten free…makes it that much more amazing. This is one of those desserts where when its all gone, you catch yourself with your tongue glued to the plate trying to find the last crumb! 

We also got a Strawberry Mango cupcake (also G.F. and Vegan). This was my first time ever ordering this one, and this one just didn’t do it for me. It was a white cake that had a hint of banana, with a tiny bit of strawberry filling, and a mango buttercream. The flavor of the combination was…as weird as it sounds, it tastes like the Hello Kitty store. It tasted very artificial, and the flavor combo was just…wrong. I was so bummed, but they all can’t be winners J.

Kat and our glorious cupcakes 

I have had their cookies, cakes and pies as well, and trust me, you cant go wrong (well except for the strawberry mango cupcake)! If you are ever in the downtown area, be sure to check out Watercourse (837 E 17th Ave) or City O’ City (206  E. 13^th street), the bakery is right next door to City O’City!