Simply Samantha

EASY Creamy Potato Soup (Vegan/Gluten Free)

2020-02-25T13:59:00.001-05:00

Florida seemed to realize it needed to participate in winter over the weekend,

This gives me the perfect excuse to whip up this recipe because cold weather calls for warm and creamy soups.

Easy Creamy Potato Soup

(Vegan/Gluten-Free)

Ingredients

3lbs of Russet Potatoes (Peeled and diced about 1inch)
32oz of Chicken Stock (or Veggie Stock for Vegan option)
1/2 White Onion (diced)
1 cup of unsweetened coconut milk from the can (make sure to stir it because it does separate)
1/4 tsp garlic powder
1 and 1/2 tsp salt
1/2 tsp pepper
1/4 dried chives

In a large soup/stock pot add stock, onion, and potatoes (the stock won't cover the potatoes completely and that's ok). Bring to the boil and cook for about 8 minutes. Potatoes should be soft enough to pierce with a fork but don't overcook.

Once the potatoes are soft, turn the stove off and remove 1 cup of the potatoes from the pot with a slotted spoon and set aside.

In your soup pot add in coconut milk to your potato/broth. Using an immersion blender, blender until smooth.

Next, add in your spices and the potatoes you set aside. Give it a good stir and serve with your favorite potato toppings!

Vegan Queso Blanco

2020-02-04T13:25:00.003-05:00

I've been on a mission, to make a killer vegan queso that doesn't have any hint potato, carrots, sweet potato, or whatever weird ingredient that you have to add to vegan queso to give it that creamy texture.

Unfortunately, I haven't found anything to avoid using the vegetables completely, but I think I found the right combo of vegetables, cashews, and spices to make a bomb queso.

Yes I know this dip is like a couple of days late from the biggest dip day of the year but maybe file this one away for Cinco De Mayo 🇲🇽

Vegan Queso Blanco
Ingredients

1 cup of a boiled Russet Potato (peeled and diced)
3/4 cup of Cashews, soaked (see recipe)
Minced Garlic
1 cup of Vegetable Broth
1 TBS of Lemon Juice
1 cup of Full Fat Unsweetened Coconut Milk (canned)
1 4oz can of mild -green chilis
2 TBS of Nutritional Yeast
1 TBS of the juice from the pickled jalapeño
1 tsp of cumin
1 tsp cornstarch
1 tsp of salt
1 tsp Garlic Powder
1 can of Rotel ( optional)
1/4 cup of picked Jalapeños chopped (more or less to taste)

Prep your based (the cashews and potatoes ). Boil your potato, drain. To soak cashews quickly, put cashews in a pot with water, bring to boil, turn off the heat and cover for 15minutes. Drain and set aside with your potatoes

So, if you have a larger blender (like a Vitamix), make this recipe as stated about. However, if you have a smaller blender (like me, I have a Ninja), cut the recipe in half.

Mix all the ingredients in the blender EXCEPT the Rotel and chopped Pickel Jalapeño

The blender should warm the queso but if not you can put it in the microwave for a minute or on the stove (just don't burn the bottom) to warm.
Mix in the chopped jalapeños and can of Rotel to taste.
Serve warm and enjoy!

JackFruit Carnitas | Gluten Free and Vegan |

2019-11-06T14:31:00.003-05:00

It's ALIVE!

Yes, this blog still lives and so does its owner!
Since the last post, I've been side-hustling in my social media business but still cooking and recipe making.
And obviously, y'all are still loving the recipes because it was super encouraging to sign back into this blog and see that people were still clicking around and reading the recipes!

Anywhozzels to the recipe. I absolutely love this recipe. Jackfruit has become one of my favorite things to cook and experiment with. It's vegan but so simple to cook 👩‍🍳
Carnitas are BY FAR the best way I've cooked with them. The key is the orange juice, the acidity really helps the flavor and the complements the jackfruit so well.

Where to buy Jackfruit. A few places to try before you buy online (where it tend to be more expensive) - You want to buy Young Jackfruit in Brine -
-Local Asian Markets
-Trader Joes
-Check the Asian sections of your local grocery store. You never know who carries it now that its more mainstream

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Jackfruit Carnitas

by Samantha Riley November 6th, 2019

Ingredients

1 Tbsp Olive Oil
1 Yellow Onion
Minced Garlic
2 Jalapeno's diced
2 20oz cans green jackfruit (rinsed and drained; seeds removed, core pieces chopped
1 Orange Juice
1 Tbsp Red Wine Vinegar
3 Tbsp Gluten Free Soy Sauce
1 tsp liquid smoke
Lime Juice, to taste
1/2 tbsp Nutritional Yeast
1/2 tbsp Smoked Paprika
1/2 tbsp Dried Oregano
1/2 tbsp Ground Cumin
1/4 tbsp Black Pepper

Instructions

Drain your jackfruit, rinse, dry, and pick out the seeds. You can then pull apart what you can, and cut the harder core pieces into small bits. Use a potato masher to help break up more of the jackfruit. Thinly slice your onion and toss it in with the jackfruit and then set aside. In a large skillet, heat oil and saute garlic, jalapeno with a pinch of salt till fragrant. Add jackfruit to the pan and toss, continue cooking till jackfruit is dried out. Next add 2/3rs of the spice blend (the nooch to pepper). Cook till fragrant, add more to your taste. After its to your taste, add in orange juice, red wine vinegar, soy sauce, and liquid smoke, and stir. Simmer until the liquid is absorbed.

Serve over rice with your favorite toppings of choice.

4 Servings

No Bake Oat Crunch Bars

2019-05-14T11:30:00.001-04:00

THIS POST CONTAINS AFFILIATE LINKS

I know y'all hate scrolling through a long post where I talk/write about everything OTHER than the recipe you see in the photo so let's just cut to the chase, shall we...

As literally 99% of my recipe creations come from cravings, it shouldn't be a surprise that this came out of an afternoon craving as well.

This is the PERFECT summer treat as it is quick, easy, and requires no baking at all!

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No Bake Oat Crunch Bars

by Samantha Riley May 14th 2019

Ingredients

3 cups Gluten Free Rolled Oats*
1/2 cup Brown Sugar
2 sticks (or 1 cup)Dairy Free Butter/span>
1 tsp Vanilla
1 cup Dairy free Dark Chocolate Chips*
1/2 cup Creamy Peanut Butter

Instructions

Line a 8inch square dish with parchment paper.Melt the butter and brown sugar in a large pot till sugar is dissolved.Once dissolved, add in your oats and vanilla.Cook on low heat for 2-3 minutes. Not too long or this will cause your bars to fall apart later on (i've made this mistake many times).While the oat mixture is cooking, in another pan or in the microwave, melt chocolate and peanut butter together. Layer 1/2 your oats in the parchment lined pan, cover that layer with your chocolate/PB mixture. Add the rest of your oats on top of the chocolate then drizzle what's left from your chocolate/PB mixture on the top.Place in the freezer to firm up then store in the fridge for at least 2-3 hours.

9 Servings

*I used Bobs Red Mill Gluten Free Rolled Oats
* I used Enjoy Life Foods Dark Chocolate Chunks

Gluten + Dairy Free Oatmeal Cream Pies

2019-04-08T13:10:00.002-04:00

I'd say 95% of my recipes, especially dessert based recipes, come from cravings.🤤

I've been craving those sweet Little Debbie Oatmeal cream pies that I used to enjoy pre-gluten-free life. Something about spring makes me think of these sweet oatmeal treats.

This recipe is very simple but requires a few tricks to make it perfect.

Especially when it comes to the dainty oatmeal cookies!

So be sure to read my recipe carefully and the notes as well!

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Gluten + Dairy Free Oatmeal Cream Pies

by Samantha Riley April 8th, 2019

Ingredients

1/2 Cup Dairy Free Butter (1 stick), Softened
1/2 Cup Shortening*
1 tsp Vanilla
3/4 Cup Brown Sugar
1/2 Cup White Sugar
1 TBSP Maple Syrup
2 Eggs
1 tablespoon Olive Oil
1 and 1/2 Cup Gluten Free Flour*
1/2 tsp Salt
1 tsp baking soda
1 tsp Cinnamon
1 and 1/2 Cup Gluten Free Quick Oats
FOR THE CREAM
1/2 Cup Dairy Free Butter (1 stick), Softened
1 tsp Vanilla (more to taste)
4 Cups Powdered Sugar (or more to taste)
4 TBPS Dairy Free Milk

Instructions

Pre-heat oven to 375.In a mixer (or with a hand mixer) whip together butter, shortening, and vanilla till smooth and fluffy. Add in sugars, maple syrup, and eggs. In a separate bowl, combine flour, salt, baking soda, and cinnamon Slowly add the flour mixture to butter mixture and blend together. Once well blended, stir in oats.Place tablespoon sized balls on a parchment lined baking sheet.THEY WILL SPREAD, so I suggest, depending on the size of your pan I suggest only putting two to a row with a good amount of space in-between.Baked for 12-15 minutes till the ends start to brown but the middle is still soft.My suggestion, is because the cookies will be VERY soft, is to let the cookies cool ON the parchment paper. Because they are so light, you should be able to remove the parchment with the cookies on top easily to a cooling rack.While the cookies are cooling, make your cream.Creamy the butter (1 stick)and vanilla together till soft.Slowly add in powdered sugar. Alternating sugar and milk till you have the taste and consistency you desire.Pipe the cream onto the cooled cookies and sandwich together.Store in the fridge to keep them firm. You can freeze any extras till you need them!

Details

Prep time: 10 mins

Cook time:15mins

Total time: 30mins

Yield: 10 Servings

*I used Bob's Red Mill All Purpose Baking Flour Gluten Free 22 oz *I used Nutiva Organic Shortening Original 15 oz

Gluten Free | Vegan Friendly PotSticker Noodle Bowl

2019-03-27T13:08:00.001-04:00

Guys, I'ms still not ok that Aldi stopping selling the Vegan/Gluten Free Potstickers

(if you don't know what I'm talking about, click here)

So I took it upon myself to deconstruct the potsticker and make it into a glorious pasta recipe.

You could EASILY add more veggies into this meal. Had my husband NOT been sharing this meal I would have added in some mushrooms and carrots.

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Gluten Free | Vegan Friendly PotSticker Noodle Bowl

by Samantha Riley March 28th 2019

Ingredients

12oz Rice Noodles*
1/2 Cup + 7 Tablespoons Gluten Free soy sauce or liquid aminos
1/4 cup + 2 tablespoons Chicken Broth
2 teaspoon + 1/2 tsp Rice Vinegar
1/8 teaspoon of ginger
Pinch Red Pepper Flakes
1 tablespoon Olive Oil
10oz (or more) Chopped Broccoli
White Pepper
7oz Coleslaw mix
Green Onions
Minced Onions

Instructions

Soak rice noodles according to box.While the noodles are cooking/soaking, in a seperate dish, whisk together 1/2 cups + 5 Tablesppons of Soy Sauce/Aminos, chicken broth, rice vinegar, ginger, and red chili pepper In another small bowl whisk eggs and set aside. In a medium bowl toss broccoli with 2 Tablespoons of soy sauce In a wok, add broccoli, coleslaw, and green onions and season with pepper..Once broccoli and coleslaw are soft, add in minced onion to taste..Make an open center of your mixture and added in your whisked eggs and scramble..once your eggs are scrambled, add in your noodles and sauce..Toss noodles and let the mixture cook till the liquid has been mostly absorbed..Serve in a large bowl of your choice!

Details

Prep time: 10 mins

Cook time:10mins

Total time: 20mins

Yield: 4-6 Servings

*I used these Rice Noodles, I think they are my new favorite for Asian noodle meals.

To make VEGAN, leave out eggs and use Veggie Broth instead of chicken.

French Toast Cupcakes with Maple Buttercream

2019-02-06T13:41:00.000-05:00

Y'all, its no surprise at this point that I love a good cupcake. And while I'm very open that they are never made from scratch (striving for basic here 🙋🏻), I always like finding a way to spruce up those bland vanilla cupcakes with unique new flavors!

Some cinnamon, nutmeg, and vanilla make up the cake part of this cupcake. Topped with my super simple buttercream that is infused with maple will have you wanting more!

They are the perfect sweet treat for Valentine's Day!

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French Toast Cupcakes with Maple Buttercream

by Samantha Riley February 6th 2019

Ingredients

1 Bag or Box of Gluten Free (vanilla) cake mix of your choice*
1/2 tsp Cinnamon Powder
1/4 tsp Nutmeg Powder
1 tsp Vanilla extract
3 Cups Powdered Sugar
1 cup room temperature (about 2 sticks) Earth Balance Butter Sticks
1 tsp Vanilla Extract
2 tsp Maple Extract

Instructions

Make cupcakes according to box and add in the cinnamon,nutmeg,and (1tsp) of vanilla extract.While cupcakes are baking, make buttercream In a mixer, blend butter and slowly add in powdered sugar. Once blended add in vanilla and maple and mix more until smooth.Once the cupcakes are cooled, decorate your cupcakes as you'd like and sprinkle the buttercream with some brown sugar (optional)

Details

Prep time: 10 mins

Cook time:30mins

Total time: 40mins

Yield: 18 cupcakes Servings

*I use Bobs Red Mill Cake Mix for the cupcakes

Fiesta Spinach Dip

2019-01-30T09:00:00.000-05:00

Mexican flavor with the creamy texture of a spinach dip?

Give me the whole bowl, please!

With those Superbowl parties coming up, I'm here to make your life easier and give you an option to whip up a dip that will make people at your party happy and those with food allergies/preferences even happier!

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Fiesta Spinach Dip

by Samantha Riley January 30th 2019

Ingredients

1/2 Container of Spinach (about 3 oz)
1/2 cup Dairy Free Cream Cheese
1 can (about 10 oz) MILD Rotel Diced Tomatoes with green chilis
1/2 Package (about 6oz) Dairy Free Mexican or Cheddar Cheese*
1 TBLS Diced Jalapeno, minced (less if not a fan)
5 TBLS + 1 tsp Dairy Free Sour Cream
1/4 onion, finely chopped
1/8 tsp cumin
1/4 tsp chili powder

Instructions

In a medium to large serving bowl, mix together everything. Taste the dip and add more spices if need be. Place it in a 1 - 1.5qrt dish and cook at 350 degrees for about 30 minutes, until mixture is bubbly.Serve with your favorite tortilla chips

Details

Prep time: 10 mins Cook time:30minsTotal time: 40mins Yield: 8 Servings

Notes
*Fresh Spinach is what you want to use - you can add more than 3oz if you'd like
*The recipe itself makes about a 1.5qt sized dip. If you need it for a large party, I suggest doubling the recipe.
*My husband said that it could be spicier. With that said, I suggest instead of using mild diced tomatoes, use hot. Or use some hot sauce in the recipe to your taste.
*The Dairy-Free Cream Cheese I used was Kite Hill, Sour Cream was Wayfair, and Cheese was the Mexcian blend from Daiya (as always, if you aren't dairy free/vegan you can sub out these for regular cheese products)
*I think I used more cumin and chili powder in my recipe so feel free to add more to yours as well.

I hope this makes for a great addition to your SuperBowl party!

Or just a party in general!

Super Easy, Party Pleasing, Avocado Dip

2019-01-23T09:24:00.000-05:00

Y'all I'm gonna keep this short and sweet.

You need to put this on your SuperBowl Party "to make" list.

Actually, you don't need a party to enjoy this dip. Make it for yourself and enjoy!

This recipe is vegan as long as you can get a hold of some good vegan feta.

Vio Life is what I use and it worked amazingly. My dad loves feta cheese and he was super into this dip. You can eat it as is or throw it over a nice bed of lettuce.

It's super easy to make an only requires a TAD bit of prep.

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Super Easy, Party Pleasing, Avocado Dip

by Samantha Riley January 23rd 2019

Ingredients

2-3 Avocados, diced
1 Pint Cherry or Grape Tomatos, qaurtered
6-8oz Vegan Feta*
1 TBLS dried parsley
1 TBLS Olive Oil
1.5 TBLS Red Wine Vinigar
1/2 tsp Garlic Powder
1 tsp onion powder

Instructions

In a medium to large serving bowl, mix together everything EXCEPT the avocado.Let the the mixture marinate in the fridge for at least an hour and half. After that or when your read to serve, add in your avacado. Serve with your favorite tortilla chips

Details

Prep time: 10 mins Cook time: N/A Total time: 10mins Yield: 8Servings

*I assume you could make your own vegan feta with tofu but I'm not sure how it would taste, so your best bet is to try to find some already made vegan feta.
Obviously if you are not vegan you can just put regular feta in this dish.

Gluten and Dairy Free Crock Pot White Chicken Chili

2019-01-17T09:00:00.000-05:00

I love a good hearty chili on those cool crisp southern winter days. Especially on a Sunday with football on in the background and a warm dish cooking up in the crockpot *instantly feels all warm and cozy*

I've made this recipe a couple times over this Florida fall/winter season. Each time finding what works and does not work. So know this recipe is best if you follow the directions below exactly.

It's become a favorite of the husbands as it's a nice break from my bean chili. Which is also very good but in his words, "it needs meat" 🙄
Just a few simple ingredients blend well together in this protein filled set and forget a meal!

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Gluten and Dairy Free Crock Pot White Chicken Chili

by Samantha Riley January 17th 2019

Ingredients

1.5-2lbs Boneless Skinless Chicken Thighs*
3 cans Great Northern Beans, rinsed and drained*
2 8oz cans Mild Diced Green Chilies
1 Yellow Onion, diced
2 tsp Cumin
1 tsp Chili Powder
1/4 teaspoon White (or regular black) Pepper
1/2 Tablespoon Salt
2 cup Chicken Broth
1 Cup Almond Milk (or any other dairy free milk)
1/4 cup cornstarch
1/2 cup water

Instructions

In a large crockpot, put in all your ingredients EXCEPT the corn starch and water.Cook on high for 5-6 hours till the chicken thighs are cooked through and soft After the 5-6 hours, remove the chicken with a slotted spoon/ladle and place on a cutting board to shredBEFORE putting the chicken back into the crockpot, determine if you would like the soup to be thicker.If you would like it to be thicker, mix the cornstarch and water together and add it to the crockpot. Then place the chicken back into the crockpot and let it cook for another 20-30 minutes.After that time, you can use an immersion blender to blend the soup a tad, don't blend too much or you will lose your beans. Serve with your favorite chili toppings such as tortilla chips or dairy free sour cream!

Details

Prep time: 10 mins Cook time:6hours Total time: 6hrs 10mins Yield: 6- 8Servings

*Chicken Thighs really work the best. I've used Chicken Breast but they tend to be on the dry side and don't compliment the soup well.
*Northern Beans do work the best, but if you can't find them White Kidney beans will work as well,

Hello..It's me

2019-01-03T09:00:00.000-05:00

Hello!

I am here. I am alive. And I am ready to dive back into this wonderful internet world.

If you're new, Hello! My name is Samantha!

If your a loyal reader, welcome back!

Where have I been these last 3 months?

Well...

I'm a graduate!

I threw myself head first into my final college semester over the last 3 months and unfortunately had to put blogging/social media life on the back burner.

But I'm back!

For those that are new here (and even those that have been here before) I want to take this opportunity to introduce (or reintroduce) myself!

First, My name is Samantha. I'm a twenty-something southern introvert. I live the lovely Sunshine state with my husband and our handsome Rhodesian/Shepard Bruno. We are the happiest snuggled up at home with our pup or traveling the Irish countryside.

Photo by Ann Axon Photography

I've been blogging for many years now. At first, it was a place for me to share my young ideas and thoughts. However, as I got older and health issues ensued, my blogging became a place to document my new findings as I live a healthier/greener lifestyle.

You can find out more about me here and here

My passion/career is social media. While its overwhelming for many, I've found I thrive in it. I focused my entire college career in it. Social Media is an ever growing and evolving field and I love that I'm constantly learning new things. I think a good social media manager is always open to learning new things that can future help themselves and their clients.

Check out my Social Media services here

So this blog seems mostly about food... what's with that?
Long story short, I've been gluten-free for about 5 years and dairy free for about 2 and 1/2 years.
As many with food allergies/sensitivities know, sometimes finding recipes that fit your food allergies can be hard and difficult. I love to create and share recipes that are easy, tasty, and gluten-free. Food makes everyone happy, so why not share recipes that might make someone's life easier and filled with less gluten 😉

That pretty sums it up! While I love social media and food, I love a lot of other things as well.
(In no particular order) Coffee, Bravo TV, reading, TJ Maxx, monograms, sweet tea, and Star Wars.

That's the end of my ramble. Thank you to everyone who has stuck around waiting for my return and if you're new, thank you for tunning in and hopefully staying tuned in this new years!

FACEBOOK | INSTAGRAM | TWITTER | PINTEREST

Cheesy Creamy Broccoli and Noodles

2018-09-26T08:00:00.000-04:00

I know, it's been sadly quiet over here. And I'll I have is the same old excuse, school.

I feel very thankful that it is my last semester but a little overwhelmed with the work before me.

So please hang in there with me as I tackle on this last semester - the blog has kind of been forced to take a small back seat and my time for recipe creating is limited.

Doesn't mean I'm still not itching to put some creative juices into new recipes.

Of course, my newest recipe stars my favorite food, pasta.

Did you know I love pasta? All you have to do is scroll through my blog Pinterest page to see ALL.THE.PASTA.

I love this recipe because of its creamy, cheesy, and (somewhat) guilt-free. It's can be made Vegan and is Gluten and Dairy Free (per the normal).
It's a great comfort meal as the crisp fall air settles in!

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Cheesy Creamy Broccoli and Noodles

by Samantha Riley September 26 2018

Ingredients

12oz Gluten Free Elbow Pasta
3 cups Fresh Broccoli, cut into florets
2 tablespoons Dairy Free Better
1/4 cup Gluten Free Flour
1 cup Almond Milk
1 cup Chicken Broth*
1/4 teaspoon Garlic Power
1/8 teaspoon Salt
2 cup (approx. one package) Dairy Free Cheddar

Instructions

In a large pot, cook your pasta.When your pasta is 3-4 minutes from being done, add in broccoli. Drain noodles and broccoli and set aside in the large pot you cooked them in. In a medium pan, melt butter. Add flour and cook/stir for 1 minute Slowly whisk in milk and chicken broth and season with garlic powder, salt, and pepperStir consistently till mixture thickensRemove from heat once thickened and add Cheddar Cheese and mix till melted. Add, your cheese sauce to the pasta and broccoli in your large pot. Serve in a bowl and enjoy!

Details

Prep time: 10 mins Cook time:10min Total time: 20 mins Yield: 4 Servings

*I used a vegan chicken broth
*In the photo you may see bits of chicken, I added those in later and you can obviously do not need to add in chicken if you are completely vegan.

Crispy Potato Tacos

2018-08-29T10:45:00.004-04:00

It's me again! With another meatless take on the tasty taco! This time we are going a little more starchy but a lot more filling!

This recipe takes a little bit more time than your typical taco recipe, but it's well worth the wait.

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Crispy Potato Tacos

by Samantha Riley August 29 2018

Ingredients

2lbs Golden or Small Russet Potato cubed
Olive Oil
To Taste Salt and Pepper
1 Onion Sliced
1 teaspoon Ground Cumin
1 teaspoon Paprika
1 teaspoon Garlic Powder

Instructions

In a LARGE pot add cubed potatoes and cover with cold water. Bring to a boil and cook till the potatoes are fork tender (about 15-20 min)Drain once fork tender and set aside In a large frying pan warm oil and add in sliced onions Add in potatoes and sprinkler over the potatoes and onions all the spices (including Salt and Pepper)and mix together Rotate the potatoes every so often till crispyServe anyway you like to have your tacos!

Details

Prep time: 5 mins Cook time: 30 minTotal time: 35 minYield: 4 Servings

Easy Vegan Caesar Dressing

2018-08-15T09:43:00.000-04:00

I've shared a recipe for a dairy free caesar dressing before but I'm always looking and trying new and different ways to make my recipes easier.

And I've found an even easier way to make this Caesar dressing with even fewer ingredients for your salad dressing needs!

This dressing is perfect for just putting overtop of a salad or making a traditional Caesar salad with all the goodies like parmesan and croutons (GF and Vegan of course ). I even like to add pasta to my Caesar salad!

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Easy Vegan Caesar Dressing |

by Samantha Riley August-15-2018

This classic is now vegan with just a few simple ingredients!

Ingredients

1/2 cup Vegan Mayo
2 Teaspoon Dijon Mustard
1 Tablespoon Capers
2 Tablespoon Lemon Juice
2 Tablespoon Nutritional Yeast
1 clove Garlic
1/4 teaspoon Salt
pinch of Black Pepper

Instructions

In a blender or mini blender (like a magic bullet), blend together all the ingredients.Once smooth, serve over a bed of lettuce and any other goodies you'd like on your salad!

Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield:

*This dressing can be a bit tangy (as any Caesar Dressing should). Be light on the lemon juice if you don't want your dressing to be super tangy.

Broccoli Noodle Stir Fry

2018-08-08T09:00:00.000-04:00

This is an older recipe that has been a staple in our house for many years. It's quick, tasty, and modifiable!
Typically I make it with Chicken and Broccoli, but it can be made with anything else!
For my Vegan/Vegetarian readers, add more hearty veggies like zucchini, mushrooms, or even more broccoli in place to the chicken.

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Broccoli Noodle Stir Fry | Gluten Free |

by Samantha Riley August-8-2018

Add to this tasty dish to your meal menu! Quick, easy, gluten free, and can be made Vegan!

Ingredients

12 oz Spaghetti Noodles*
1 pound Chicken cut into cubes (Optional)
2 cups (or more) Broccoli Florets
6 tablespoons Gluten Free Soy Sauce
1 1/2 Tablespoon Brown Sugar
1 Tablespoon (or more to taste) Ginger
1 1/2 Teaspoon Sesame Oil
Garlic, minced
Green Onion

Instructions

Cook noodles according to box. While noodles are cooking, in a small bowl mix together soy sauce, brown sugar, ginger, sesame oil, and garlic. Place 2 TBLS of the sauce in a separate bowl with your cubed chicken (or veggies) and set the rest of the sauce aside. In a wok or large pan, saute garlic and green onions. Once green onions are fragrant, add in chicken OR (if cooking vegan/vegetarian) your veggies. Once cooked through, add in your noodles (which should have been cooked and drained by this point ). Add in your sauce and mix it together. Serve in a big bowl and enjoy!

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 4 servings

*I used these noodles from Ronzoni
*As noted before, feel free to add in more veggies if you'd like! This recipe is easily adaptable!
*A squirt of Siracha is also a great way to add some extra spice to your sauce mixture

Vegan Beef and Broccoli

2018-07-11T09:00:00.001-04:00

Summer has kicked into full gear friends so I'm not gonna lie, it's put a damper on the cooking front.
But have no fear! I found an old recipe, tested it a few times and I'm happy to share it with you!

Sometimes you have to get creative with what the meatless product creators have given you. For instance, Beef and Broccoli typically has thicker cuts of meat but finding a vegan alternative that resembles the thicker cuts is hard.

However, I've found that Beyond Beef Crumbles do a good enough job to resemble the classic Beef and Broccoli recipe with a Gluten Free and Vegan twiest! .

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Vegan Beef and Broccoli

by Samantha Riley July 10 2018

A vegan and gluten free take on the asian classic!

Ingredients

1/2 cup Gluten Free Soy Sauce*
3 Tablespoons Apple Cider Vinegar
2 Tablespoon Brown Sugar
1 teaspoon Ground Ginger
1-2 cloves Garlic Minced
1 Tablespoon CornStarch
1 package Beyond Beef Crumbles
2 cups Broccoli Florets

Instructions

In a bowl, mix together the soy sauce, ACV, brown sugar, ground ginger, minced garlic, and cornstarch. Pour your mixture into a large skillet or sauce pan, and heat up till the mixture thickens. While it thickens put your beyond beef crumbles to a bowl and set aside. Once the mixture has thickened, add half of it to the separate bowl of beyond beef crumbles and toss. Next, add broccoli to the saucepan with the leftover mixture and toss to cover. Once the broccoli is coated and cooked, add in your crumbles and cook till your crumbles are cooked. Serve over your favorite rice.

Details

Prep time: 5 mins Cook time: 10 min Total time: 15 minYield: 4 Servings

This recipe is perfect for the summer since it can be made right on the stovetop!

Happy Cooking Friends!

*please feel free to do less soy sauce. Depending on what you use, it may be too much.

Skillet Mexican Rice Casserole | Gluten Free and Vegan |

2018-05-30T09:00:00.000-04:00

I was editing the photos of this recipe and I realized it looks a lot like a past Mexican Skillet meal I've made.
But trust me, they make look the same but they taste extremely different.

I love a good rice casserole! Especially one that can be made right on the stovetop!

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Skillet Mexican Rice Casserole

by Samantha Riley May 30 2018

Beat the heat and make you rice casserole on the stovetop! This Skillet Mexican Rice Casserole is perfect for a quick and filling weeknight meal!

Ingredients

1 Small Red Onion, diced
Olive Oil
2 teaspoon Cumin
1 teaspoon Chili Powder
1 teaspoon Smoked Paprika
1/2 teaspoon Salt
1 teaspoon dried oregano
1 Red Bell Pepper, diced
1/4 cup - 1/2 cup Diced Jalapeno (to taste)
1 cup Corn Kernels
15oz Can of Black Beans, rinsed
12oz Jar of favorite Salsa
1 and 1/2 cup COOKED brown rice
1 bag Dairy Free cheese, cheddar, pepper jack, or Mexican

Instructions

In a large skillet, heat oil. Add in onion and cook for til onion is fragrant (about 2-3 minutes). Then add in your spices (from cumin to oregano) and cook for another 2-3 minutes. Next you want to add in your red pepper, green chilis, and still together. Cook for a few minute more then add in the beans, corn, salsa and rice. Still until well combined. After a everything is mixed together, add in your cheese, as much or as little as you'd like. This next part is optional - turn the broiler on low, top the casserole with cheese, and place in broiler till cheese is melted.Once done, pull out and serve! Top with some lovely dairy free sour cream or guac if you so choose!

Details

Prep time: 10 mins Cook time: 10minTotal time: 20 min Yield: 4 Servings

I love this dish because it is so hearty that you don't really need anything to go with it. And yes, corn is not the most nutritionally based veggie but its a perfect addition to this dish.

Crock Pot Lentil Tacos

2018-04-10T07:00:00.000-04:00

I love me some lentils. They can be very versatile if you find the right recipe.

And they are so beneficial! Full of fiber, iron, protein, and zinc!

You know that juice that comes out of regular taco meat that flows down the tortilla as you eat it?
These Lentil Tacos give off that same juicy goodness!

I think the salsa really helps give it that taco juicyness. Salsa in this recipe is SO important!

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Crock Pot Lentil Tacos

by Samantha Riley April-10-2018

The perfect plant-based alternative for Taco Tuesday!

Ingredients

1 cup diced onion
1-3 minced garlic cloves
1 teaspoon olive oil
1 cup dry green lentils, rinsed
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon oregano
1 cup mild salsa
14 oz vegetable broth

Instructions

Put everything in the crockpot and cook on high for 6-8 hours.If you are at home, check on it from time to time and stir or add water if need be.The lentils should absorb most if not all the liquid. Throw the lentils over some nachos, wrap it in a tortilla or lettuce wrap!

Details

Prep time: 10 mins Cook time: 8 hour Total time: 8 hour 10 mins Yield: 8 Serving

Here is a little I made a while back showing how easy it is to make these lentil tacos.

Pad Thai | Gluten Free & Vegan Friendly

2018-04-05T07:30:00.000-04:00

Can you obsess over a recipe? If so, this would be a one I am obsessing with one at the moment.

Its so SIMPLE yet so delicious!

(yes, I'm aware I say this about every recipe I post, but its true!)

This pad thai is no P.F Changs but it is pretty amazing! You can easily add more veggies, tofu, chicken, or whatever your little heart desires!

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Pad Thai | Gluten Free - Vegan Friendly |

by Samantha Riley April-5-2018

This dish is sure to be a staple in your household. Quick, easy, and can be made vegan!

Ingredients

16oz Rice Noodles*
4 tablespoons Brown Sugar
4 tablespoons Lime Juice
6 tablespoons Gluten Free Soy Sauce
a squirt Sriracha
Olive Oil
chopped green onions
1 clove Garlic, minced
4, lightly beaten Eggs (optional for vegans)
chopped roasted peanuts (optional)

Instructions

Cook noodles according to box/directions. Just be sure not to make too early as gluten-free noodles clump.In a small bowl, whisk together brown sugar, lime juice, soy sauce, and sriracha. Set aside. In a large nonstick skillet, heat oil over medium-high heat.Add scallion whites and garlic and cook until fragrant Add eggs and cook (if using the eggs)Add noodles, rest of green onions, and sauce to skillet and toss.Serve noodles with chopped peanuts on top (optional).

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4 servings

*I use Tinkyada White Rice Spaghetti Noodles but you can use regular rice noodles as well.

Here's a video to make it easier for you!

(this video is the recipe cut in half which you can if you don't need 16oz of noodles ;) )

UPDATED 4/5/18

Black Bean and ButterNut Squash Mexican Skillet

2018-04-02T08:00:00.000-04:00

Don't knock butternut squash in a Mexican dish till you try it. I think I had my first butternut squash taco experience in East Nashville at Mas Tacos (the best), and I've been dreaming of that sweet and spicy goodness ever since.

The sweetness from the squash just complements the spices and black beans in this recipe so well. You'll be going back for seconds!

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Black Bean and ButterNut Squash Mexican Skillet

by Samantha Riley August-3-2017

A tasty, zesty, and flavorful easy weeknight skillet meal. Gluten Free and Vegan!

Ingredients

2 teaspoon Olive Oil
3 cups 1/2 inch diced, Butternut Squash**
to taste Salt and Pepper
1 diced Medium Yellow Onion
3 cloves of garlic Garlic
1/2 diced Jalapeno*
1/2 teaspoon Cumin
1 teaspoon Chili Powder
1 - 15oz Can Black Bean
15oz Red Enchilada Sauce
1 cup Cheddar or Fiesta Blend Vegan Cheese
8 Corn Tortillas or Crushed Tortilla Chips

Instructions

In a large cast iron of pan, heat olive oil. When hot, add olive oil, garlic, and jalapeno and cook till onions are translucent and garlic is fragrant. *You can use jarred jalapeno works just as well as fresh. I actually prefer to use jarred because its less spicy (to my taste)Next add cubed squash, spices, and cook. Stirring occasionally till squash is cooked through. **to make this recipe 10x easier. Use frozen squash After adding the squash, add black beans, corn tortilla (or corn chips) and enchilada sauce.Turn the heat down and add 1/2 cup of cheese and mix it in. Top with crushed tortilla chips. Once mixed add the rest of the cheese to the top and cover the pan with a lid or aluminum foil and let the cheese on top melt.Once melted remove from heat, top with your favorite toppings and enjoy!

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4 Serving

You can also use a broiler to melt the cheese on the top. Just be aware it burns quickly, so if you had tortilla chips on top (like I did) it will burn quickly ;)
I love to top my dish with some vegan sour cream (recipe from hot for food). While the hubs likes a lot of salsa and some more cheese on his.

Happy Cooking Friends!

UPDATED // 4/2/18

6 Ingredient Peanut Butter Pie

2018-03-27T09:00:00.000-04:00

Ever have those cravings that come out of nowhere?

That's me with peanut butter pie. It's probably my favorite type of pie but I haven't had in YEARS.
So when I started craving it a couple of weeks ago I was determined to make it!

To me, Peanut Butter pie is such a southern staple. Especially around this time of year. It's quick, simple, and crowd-pleasing.

Did you know how EASY it is to make peanut butter pie?
And to that extent, how easy it is to make it gluten and dairy free!? Easier then you think!

With Easter right around the corner, this is the perfect dessert for your Easter gathering.

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6 Ingredient Peanut Butter Pie - Dairy Free and Gluten Free

by Samantha Riley March-27-2018

A gluten-free and dairy-free take on the southern desert classic.

Ingredients

1 Allergy friendly graham cracker pie crust*
8oz Dairy Free Cream Cheese softened**
3/4 cup Powdered Sugar
1/2 to 1 Cup of Peanut Butter
2 tablespoons Almond Milk
8oz CocoWhip (or other dairy free cool whip)

Instructions

In a bowl, beat cream cheese and powdered sugar until fluffy/smooth with a hand mixer.Then mix in peanut butter and milk Start with 1/2 cup of peanut butter and add more if you feel the batter is too loose.Fold in coco whip - I suggest letting the coco whip soften before folding it in. Pour the mixture into pie crust and place in the freezer to harden. Make sure to pull it out about 10 minutes before serving so it's not too frozen to cut.

Details

Prep time: 5 mins Cook time: Total time: 5 mins Yield: 1 9inch pie

*I used a Mi-Del Chocolate Snap Pie Crust - the crust is not very sturdy so be sure to leave it in the pan it comes in, once you freeze it will harden with your pie.
* I used Kite Hill Plain Cream Cheese - I promise you won't even tell its an almond based cream cheese
*This is CocoWhip

Sweet and Sour Cauliflower

2018-03-23T08:00:00.000-04:00

Two posts in a week!? What is life!?

It helped I had two days last week where I was on my own for dinner so I could branch out and make something different!

I love sweet and sour.. anything. Growing up Sweet and Sour Chicken was my go-to Chinese takeout meal.
Obviously, my food allergies have limited my Chinese takeout intake.
I was inspired by my love of sweet and sour chicken to recreate it with everyone's favorite plant-based replacement... Cauliflower.

I find people either love or hate cauliflower. So you are either going to love or hate this recipe ;)

This is perfect on top of my famous fried rice!

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Sweet and Sour Cauliflower

by Samantha Riley March-23-2018

A plant-based take on everyone's favorite chines takeout

Ingredients

3-5 cups (approx.2 -10z bags of frozen) Cauliflower*
3 TBLS Olive Oil
1/3 cup Corn Starch
3/4 cups Sugar
1/2 cup Apple Cider Vinegar
2 TBLS Gluten Free Soy Sauce
1 tsp Garlic Powder
1/2 teaspoon Onion Powder
1/4 cup Ketchup
1 Tbls corn starch + 2 Tbls cold water CornStarch

Instructions

Preheat your oven to 425 and grease a baking sheet.While oven is preheating, in a large plastic bag combined cauliflower and oil in a bag.Seal, shake, then add in cornstarch (1/3 cup) and shake again till cauliflower is well covered. Once the oven is preheated, place cornstarch in a greased pan and bake for 15-20 minutes.While your cauliflower is cooking, start making your sauce.In a medium pan, add in the rest of the ingredients (except the cornstarch). Stir and bring the mixture to a boil.Once at a boil at 2 tablespoons to 1 tablespoon of cornstarch in a sperate dish, mix the cornstarch and water together and then add it to your sauce. Let it boil on a medium heat till it starts to simmer then reduce and simmer until your cauliflower is ready. The sauce should be thick enough to coat the back of a spoon.In a bowl add you baked cauliflower and sweet and sour sauce and mix until cauliflower is coated nicely Top on some brown rice or even whip up some fried rice.

Details

Prep time: 5 mins Cook time: 20 mins Total time: Yield: 4 Servings

*You can use fresh Cauliflower. I personally just get two bags of frozen organic cauliflower - let them thaw out, dry them, and use those instead.

This recipe is just oh so good! I hope you guys give it a try!

What is a takeout recipe you wish was more allergy friendly?

Vegan Baileys ButterCream Frosting

2018-03-13T09:00:00.000-04:00

One of my favorite holidays is almost upon us!

I am SO excited to whip up some Irish meals and celebrate my heratiage with family and friends!

I may be biased but I love my super easy Dairy Free (and vegan) ButterCream I made for my Valentines Day Cupcakes which spurred on this recipe.
Baileys new Almond milk liqueur is a gift from the Dairy Free Irish gods!
It's also gluten-free so perfect for making into a frosting and topping on some gluten free cupcakes for your St.Patricks Day party.

Just dye them green and call it a day!

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Vegan Baileys ButterCream Frosting

by Samantha Riley March-13-2018

Dairy Free, Gluten Free, Vegan frosting, perfect for your St.Patricks Day themed Cupcakes

Ingredients

1 Cup, softened (2 sticks) Earth Balance Vegan Butter Sticks
3 Cups Powdered Sugar
1/4 cup Baileys almande almondmilk liqueur
2 teaspoon Vanilla Extract

Instructions

In a mixer, blend butter and slowly add in powdered sugar. Add more powdered sugar to mix if you feel the taste is too buttery.Once blended, slowly add in Bailey's slowly. Follow with the 2 tsp of vanilla extract.Top your cupcakes immediately. If serving later, store icing in the fridge.

Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield: approx 3 cups

Do you have any fun St.Patricks Day recipes planned?

Gluten Free and Vegan Irish Colcannon

2018-03-07T09:21:00.001-05:00

I really tried to come up with a unique Irish recipe for one of my favorite holidays, St. Patricks Day. You'd think after actually going to Ireland I would be able to think of something uniquely different to make. But the classics, like bangers and mash, are tried and true. In Ireland and here in the U.S.

I love this recipe and the greeny goodness that is mixed in there!

This classic Irish potato dish is a staple for any St.Patricks Day party!
And its more on the healthy side so you won't feel bad going back for seconds ;)

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Gluten Free and Vegan Irish Colcannon

by Samantha Riley March-7-2018

A classic Irish dish with a gluten-free and vegan twist. Perfect for St. Patricks Day

Ingredients

3lbs or 6 large Peeled Yukon or Russet Potatoes*
half, shredded Small head of cabbage
1/4 cup Green Onions or Chives
1/4 cup Vegan Butter
1 tsp Sea Salt
1/4 tsp Ground Black Pepper
3/4 cup Almond Milk

Instructions

Wash and peel the potatoes. Cut into large chunks and place into a large pot of water and bring to boil.While the potatoes are cooking. Shred cabbage and place into a medium pot and cover with water and bring to boil. Once at a boil, reduce the heat for the cabbage and simmer till cabbage turns a darker color. Once the potatoes are done the cooking (soft enough to mash) drain the water from the pan.Add in your vegan buttery spread and mash. Then add in your almond milk (starting with 3/4 cup and adding more if needed)Then add in the cooked (and drained) cabbage, salt and pepper, and chives (or green onions).Serve immediately.

Details

Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 6 Servings

The day I made this recipe, using Applegate chicken sausage (which is a personal favorite), I made a "beefless", gluten free, and dairy free, bangers and mash. It's not very pretty to photography but it was so tasty.
It's fairly simple to make. Just heat up any sausage (even VEGAN sausage) you prefer and use this recipe for the gravy!

Do you celebrate St.Patricks Day?

If so, what's your favorite dish to make or eat?

Vanilla Cupcakes with EASY Dairy Free Frosting

2018-02-07T08:00:00.000-05:00

Y'all. This recipe almost didn't happen.

Just a little peek into my blogging process. I like to create and make recipes a week ahead of when I post them. JUST in case something happens and I don't like the outcome or it's a complete disaster.
Last week I ran out of time to make the recipe for this week so this past Sunday before I started SuperBowl prepping I tried to whip up a sweet treat for my Valentines Day post this week.
It did not come out the way I wanted it too. It was tasty but boy was it UGLY. I mean, there was no amount of Lightroom that could touch up that creation.

Luckily, I wasn't 100% sold on the first recipe so I made sure to have my trusty back up, cupcakes.
You all seem to love my easy cupcake recipes so why not just stick to the old faithful.
This recipe is a little different though as I made the icing from scratch, but it is so easy you won't even miss the store-bought stuff.

I'm all for simplistic allergy friendly baking. Hence why I'm not ashamed to raise my hand and say "I use pre-made cake mix!" This time around I used Bob's Red Mill yellow cake mix to make the perfect cupcakes.

Of course, I added my own little flavoring to make them special.

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Gluten Free Vanilla CupCakes with Dairy Free Frosting

by Samantha Riley February-6-2018

Who doesn't like a good moist vanilla cupcake with tasty frosting!? This recipe is so easy your dog could make it!

Ingredients

1 Gluten Free Yellow Cake Mix of your choice*
1 tsp Vanilla Extract
3 Cups Powdered Sugar
1 cup room temperture Earth Balance Butter Sticks
3/4 teaspoon Vanilla Extract

Instructions

Make cupcakes according to directions on the mix box. Add in vanilla extract (1 tsp) to batter and mix.Bake the cupcakes according to the directions and allow them to cool completely.While your cupcakes are cooling, make your icingIn a mixer, blend butter and slowly add in powdered sugar. The frosting is a buttercream base so if you don't like a strong butter taste add more powdered sugar.Once blended add in vanilla extract (3/4 tsp) and mix more until smoothTop your cupcakes with frosting and serve (or eat) immediately.

Details

Prep time: 10 mins Cook time: Total time: Yield: 18 CupCakes

Do you have a classic and simple recipe you love to make?

Yellow Cake and Cupcakes have always been my favorite!