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!

Vegan Pesto

Pesto is to me like shrimp was to Bubba. I love pesto on any food you could imagine. I can eat it by the spoonful, I use it the way most people use ketchup. If I lived in a house made of pesto, I would be homeless. I don't know how else to say I am head over heels in love with pesto. But sadly, most pestos out there are filled with globby cheese. Not in my recipe, indudge yourself and Ill meet you on the dark side. Well...pesto side. Nom Nom Nom

3 cups fresh basil

1/3 cup pinenuts

3 garlic cloves

1/2 cup olive oil

1/2 tsp salt (optional)

Put all ingredients in your vitamin or food processor. Slowly add olive oil while blending. The End...now 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!

Indonesian Fried Rice

One year ago today I was cruising forests on scooters, exploring hindu temples, and watching surfers appear out of wave barrels in Bali, Indonesia. Besides the amazing site seeing, the Indonesian cuisine is to absolutely die for. So here is a vegan-ized Indonesian fried rice, no rubbery eggs found in this dish! 

1 cup basamati rice

1/4 cup vegetable stock

2 tsp cornstarch

1 Tbs soy sauce

1 Tbs sesame oil

1/2-1 red pepper, diced

2 small carrots, diced

2 garlic cloves, diced

2 tsp curry powder

3 Tbs fresh basil, chopped

1/2 cup cashews, slightly chopped

Cook rice in a  rice cooker or on the stove till fully cooked and fluffy. In a small cup mix together veggie stock, cornstarch, and soy sauce. In a large frying pan or wok heat oil over high heat. Add bell pepper, garlic and carrots and sauté till softened. Add curry powder and mix till fragrant. Stir in the stock mixture and stir until thickened.  Stir in the cooked rice and stir till fully coated and warm throughout. Add the basil and cashews. Grab those chopsticks & devour!

Vegan Sheperds Pie

3-4 large potatoes, peeled and cut into large cubes

Fresh chives to taste, chopped

Splash of rice milk

2 Tbs olive oil

1 tsp curry powder

5 cloves garlic, minced

3/4 cauliflower, cut up into very small "trees"

3 carrots, cut into coins

1 zucchini, chopped

1 yellow squash, chopped

14 oz diced tomatoes

1 cup vegetable broth

1 Tbs balsamic vinegar

14 oz can garbanzo beans

Bring a large pot of water to a boil. Add the potatoes and boil till potatoes are soft and easy to pierce with a fork. Remove potatoes. With a hand mixer, mash potatoes, splash of milk, pinch of salt till smooth and creamy.

While Potatoes are boiling, preheat oven to 350 degrees and heat the olive oil in a large pan. Add the curry & garlic. Then add all the vegetables.  Continue to cook till veggies for about 5 minutes

Add the canned diced tomatoes, vegetable broth and balsamic vinegar. Bring to a simmer and let broth reduce till most is gone and is more of a thicker consistency. Remove from heat and add the garbanzo beans.                                                                                                                                                      Pour the vegetable mixture into a casserole dish. Spoon mashed potatoes on top of the vegetables. Sprinkle with a chives. Bake sheperds pie in the oven for 15-25 minutes or until pie is bubbling and fully heated. Serve & Devour!

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!

Happy Birthday Gluten-Free & Vegan Style

Just because you avoid animal products, and your belly cant handle the gluten, doesn't mean that you cant celebrate your birthday in style! For my friend of mine, Gluten Free & Vegan Chocolate Almond Mocha Cake is the way she is raging tonight, and I bet the other guests wont even realise that its GF & Vegan!!! Chocolate Cake layered with Mocha Buttercream and layer of  almond slivers, all smothered in Almond Buttercream! Happy Birthday Darianne!

You tempted? If you live in the Denver Area, hit me up on my website, blog, or email, and a cake will be in your mouth asap! If you don't live here, you can still order baked goods, such as sweet bread, muffins etc @ www.Devourbakery.com under the menu tab!! 

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! 

Almond Ginger Stir Fry

With a crazy love for Asian culture, what would be a better way to start Devour Bakery's entree recipes, then a good ol' Vegan Stir Fry. Not only is this stir fry vegan, but it is also Gluten Free and Sugar-free. So no matter if you are allergic to peanuts or gluten, or you just think eggs, dairy and meat are just plain disgusting, you are free to devour this mouth-watering stir fry! 

For Sauce

2 Tbs Fresh Ginger

1 Garlic Clove

1 Tbs Agave Nectar

1/4 cup Almond Butter (I adore Justin's!)

4 Tbs Miso

3 Tbs Oil

3 Tbs Rice Vinegar

1/4 cup water

For Stir Fry

3 Tbs Oil

1 box of Rice Stir Fry Noodles

1 cup Onion, chopped

1 bunch Bok Choy, chopped

1 Red Bell Pepper

2 Carrots, shredded

1 Cup Bean Sprouts

Cook noodles according to the package.

In a Vita-mix or food processor, process all ingredients till smooth.

Heat oil in large saute pan. Saute Onions, Red Pepper, & Carrots for about 5 minutes. Add in Bok Choy and srouts and cook till Bok Choy is soft and a bright greenish color. 

Add sauce and cooked noodles to vegetable mixture and cook another 2-3 minutes. 

Serve & Devour