If you have a sensitivity to gluten, don’t count yourself out from enjoying this classic treat just yet. I read recently on Air Eater that the brand name cereal, Rice Krispies, is releasing a gluten-free brown rice cereal in June. I’m not gluten-sensitive, but I personally prefer the brown rice cereal too, although I currently use the Whole Foods brown rice cereal or something comparable from our local co-op. If you’re planning to try out the big name brand cereal, though, you may want to contact the company concerning the origins of the ingredients. I’ve read a few company replies posted online reporting their cereals are not vegan.

Recipe

Just Fine and Dandies Vegan Rice Crispy Treats

May 20, 2011 I Eat Trees Vegan

This marshmallow treat square recipe needs no introduction, but if you're missing this classic kid-friendly dessert from your school days, no worries; it's easy to make the vegan version!

Prep time: 5m
Total time: 5m
Yield: 1 13 x 9" Pan of Treats, Serves 15

Ingredients:

6 cups crispy rice cereal
1 package Dandies vegan marshmallows
3 tablespoons vegan butter

Instructions:

Lightly oil a 13 x 9" pan. In a large pot, melt vegan butter over low heat. Add marshmallows, stirring until completely melted. Once marshmallow and butter mixture is completely melted, remove pot from heat. Gently and thoroughly fold in cereal. Press treat mixture into the 13 x 9" pan using the back of a wooden spoon or spatula. Allow to cool and then cut into squares.

What was your favorite childhood treat?

I’ve tried a few different marinade combinations, but I keep coming back to the balsamic because it really compliments the flavor of the portobello without overpowering it. I served these over romaine with a side of raw broccoli in vegan cheese sauce from Alive in 5, but I also love to serve them in a stack roasted garlic and giant tomato slices. A slice of grilled eggplant would be a great addition as well. Once you remember all the delicious grill-worthy vegetables and fruits, you won’t feel the slightest bit limited in your vegan summer grilling. So move over veggie burgers, there are more than just frozen patties coming to this grill party!

Recipe

Grilled Vegan Portobello Steaks

May 19, 2011 I Eat Trees Vegan

This classic portobello recipe is quick, easy, and perfect for summer grilling, vegan style!

Prep time: 5m
Cook time: 10M
Total time: 1h15m
Yield: 3 Portobello Steaks, Serves 3

Ingredients:

3 large portobellos, stems removed
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Instructions:

Combine oil, vinegar, garlic, lemon juice, salt, and pepper and pour into a flat dish, such as a 13 x 9, large enough to place the portobellos in a single layer. Marinate mushrooms for an hour, flipping after 30 minutes. Place the marinated mushrooms bottom-side-down on a heated and lightly oiled grill pan or grill. Grill for about 5 minutes per side, or until the portobellos have become tender and juicy.

Speaking of satisfying a hunger, this vegan Buddha Bowl was one of the best meals I’ve had in a long time. I was feeling the need for a big, warm bowl of nourishment, and this dish definitely fit the bill. And the best part of it all is the sauce. I had to create an “a little goes a long way” sauce, because I can’t stand over-sauced soggy quinoa, and quinoa is fairly easy to turn to a soggy mush with a liquid-y sauce. The tangy bite of this Buddha bowl sauce is exactly what I was wanting.

While Buddha bowls are always meat-free, they often use tofu or simply stick to the grains and veggies. I opted to add a little Field Roast sausage to the mix because I love the flavor and I had half a package left in the freezer. In my recipe (below), I noted the sausage is completely optional; I know many of you don’t use faux meat products and the dish is delicious with or without. Either way, I hope you’ll give this recipe a try! It’s the perfect meal for your fresh, colorful summer produce, and could even double as a clean-out-the-refrigerator meal with a few swaps to meet your leftover produce needs.

Recipe

Vegan Buddha Bowl

May 18, 2011 I Eat Trees Vegan

Loaded with grain, beans, and vegetables, and drizzled with a delightfully tangy sauce, this vegan Buddha bowl will leave you feeling full and nourished.

Prep time: 10m
Cook time: 20m
Total time: 30m
Yield: About 5 cups, Serves 3.

Ingredients:

2 cups water
1 cup quinoa
1 1/2 cups cooked pinto beans
2 Field Roast apple sage sausages, sliced 1/4 inch thick
1 bunch kale, stems trimmed, chopped
1 large red pepper, cut into strips
1 medium yellow onion, sliced
1 large carrot, or a handful of baby carrots, sliced
1 tablespoon olive oil

1/4 cup coldl water
1/4 soy sauce
1/4 cup white vinegar
1/4 cup nutritional yeast
3 cloves garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1 tablespoon cornstarch

Instructions:

In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, cover, and reduce heat to medium-low for 12 minutes or until all the water is absorbed. Uncover and remove from heat, fluffing immediately with a fork or wooden spoon.

While your quinoa is cooking, preheat olive oil in a large pan. Add onions, and as they begin to caramelize, follow with red pepper strips and carrots. Saute until just tender. Add chopped kale and fold in. Cover pan and remove from heat, leaving it covered for about 4 minutes or the steam has left the kale wilted and tender.

If you're using the vegan sausage, arrange slices in a lightly oiled cast iron grill pan and grill over medium heat for 3-4 minutes per side, until each side is browned and slightly crispy around the edges.

To make the sauce, whisk together cold water, soy sauce, vinegar, nutritional yeast, garlic, black pepper, sea salt, and cornstarch in a small saucepan. Heat sauce over medium heat, whisking constantly, until sauce thickens. The sauce will thicken quickly.

To assemble your bowls, add quinoa, beans, vegetables, and vegan sausage coins (if using), and then drizzle each bowl with 1/3 of the sauce.

Among the common myths of veganism are the beliefs that the vegan diet is unaffordable to the masses and vegan foods are inherently healthy. But with more people than ever embracing the vegan lifestyle, and companies catching on, it’s just as easy to find sugary, processed, packaged vegan treats. When it comes to perfect snack-time foods for our little ones, it’s important to think outside the box. Healthy snacks with minimal to no processing, no refined sugar, and no artificial colors and flavorings are not only best for our growing children, but also more wallet-friendly.

To read the rest of the article, head over to One Green Planet!

Not everything is changing, though. You can still like I Eat Trees on Facebook for vegan goodness in your news feed and follow IET on Twitter for the newest links, or just to chat! And don’t forget to sign up for our monthly newsletter for vegan goodness , including an exclusive recipe, delivered to your inbox every month.

You can look forward to posts heavy on delicious new vegan recipes, as well as a fun little contest I have planned for the near future. Play around the new site, hunt for the fun little extra touches and let me know what you think. If you have time for noting else, I highly recommend taking a look at the vegan food gallery!

So while I’m in the kitchen baking, I wanted to share with you, with publisher permission, another one of my favorite raw recipes from Alive in 5 by Angela Elliot.  I’ve actually made this broccoli three times now, practically a record for my kitchen, and the husband and I really enjoy it. If you love tahini, this recipe is for you! I call it vegan cheesy broccoli or vegan cheese-crusted broccoli, because the thickness of the tahini “cheese” is just a little much for me to convince the family it’s a “sauce”. Together in two minutes flat, this raw vegan recipe is perfect for a cold picnic side, everyday lunch, quick midday snack, or even as a main salad topping. Give it a try!

Recipe

Raw Vegan Broccoli In Cheese Sauce

May 10, 2011 I Eat Trees Vegan

Raw vegan recipes don't get any easier than this 5 minute raw cheesy broccoli from Alive in 5.

Prep time: 5m
Total time: 5m
Yield: 1 Head of Broccoli, Serves 2

Ingredients:

1 bunch broccoli
6 tablespoons raw tahini
1 tablespoon nutritional yeast powder
1/2 teaspoon Himalayan salt
1/4 teaspoon cayenne

Instructions:

Clean the broccoli, trim the stems, and slice it into bite-size pieces. Combine the tahini, nutritional yeast powder, salt, and cayenne in a large bowl. Add the broccoli and mix well.

Tahini seems to have a love it or hate it flavor. Are you a tahini lover? What’s your favorite way to use tahini?

With getting kids to eat their veggies a universal struggle, many cannot fathom that children on a plant-based diet are eating anything at all. And while those concerned can rest assured vegan kids are getting plenty to eat, healthy eating is often still an issue for vegan children.

To read the rest of Vegan 101: Vegan Meals for Kids, including 3 recipes, head over to JL Goes Vegan!

Just in case you had forgotten, here are some sweet treats you still have time to make for the mother in your life:

Vegan Doughnuts with Lemon Glaze

Vegan Pecan Sticky Buns

Vegan Bread Pudding

Vegan Lemon Bars

Vegan Sticky Toffee Pudding

Happy Mother’s Day!

I cracked open Alive in 5 by Angela Elliott and chose three recipes to make right away: Broccoli in Cheese Sauce (page 90), Mind-Blowing Dressing (page 73), and Lemon Pudding (page 113). Unfortunately, I didn’t take any photos that night (these dressing photos are actually the Hemp Maple Dijon Dressing from the May IET newsletter, but hey, dressings kind of all look alike…), but I just have to make the Broccoli in Cheese Sauce again and take photos to share; it’s phenomenal! As for the Mind-Blowing Dressing, it’s definitely one of my new favorites. It’s quick, so easy, and calls for ingredients I always have on hand. And with thanks to BPC, I can share the recipe with you. Try it for yourself!

Recipe

Alive in 5 Raw Mind-Blowing Vegan Dressing

May 4, 2011 I Eat Trees Vegan

This amazing vegan dressing from Alive in 5 lives up to it's name with a combination of fragrant herbs and tangy lemon juice that will compliment nearly any salad you can dream up. Pop this dressing in the freezer for awhile to enjoy a buttery herb spread or use it to marinate sun-dried tomatoes and mushrooms.

Prep time: 5m
Total time: 5m
Yield: 1 Jar of Dressing, Serves 3

Ingredients:

4 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, pressed
1/2 teaspoon dried tarragon
1/2 teaspoon Italian seasoning
1/2 teaspoon Himalayan salt
1/2 teaspoon freshly ground black pepper

Instructions:

Combine all the ingredients in a jar. Seal tightly, and shake until well blended.

If you’re interested in raw foods but have concerns over time-consuming raw recipes, I highly recommend Alive in 5. It’s a collection of 5 minute delicious gourmet raw vegan recipes that are perfect for everyday meals, no matter how late you’re running. Delicious!

What is your go-to vegan salad dressing recipe? If it’s online, include a link!

Enter overnight oats. This cold, wholesome breakfast used to be extremely popular around the vegan blog world, and I’m pretty sure the dish (jar) gets a revival every summer, as the weather again begins to get hot and steamy. Personally, a little snow isn’t going to stop me from having a cold jar of peanut buttery overnight oats, but I can see why it’s a warm-weather favorite. I first tried this vegan breakfast recipe when The Domestic Vegan posted her favorite recipe, and I’ve been hooked ever since. Using Jess’s suggestions, I played around with the ingredients until I got it just perfect for me, so I’ll share my favorite way to make them with you.

Recipe

Vegan Overnight Oats

May 3, 2011 I Eat Trees Vegan

Overnight oats are a chilled vegan breakfast treat, perfect as a warm-weather alternative to cooked oats.

Prep time: 5m
Total time: 8h5m
Yield: 1 jar of oats, Serves 1

Ingredients:

1/2 cup thick rolled old fashioned oats
1/2 cup almond milk
1/3 cup water
1 1/2 tablespoons peanut butter
1 tablespoon shelled hemp seeds
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon sea salt

Instructions:

In a glass jar, combine all ingredients, screw on the lid, and shake jar to combine. Refrigerate overnight. Wake up and enjoy!

Delicious, right? I decided I prefer my oats without fresh or dried fruit, but occasionally I’ll add some banana. My little man loves a few dried cranberries in his, and the husband believes the more add-ins, the better. We all love extra peanut butter and hemp seeds! The best thing about overnight oats is that they are completely customizable, so make them your own! I’ve even been known to make a jar of these “overnight” oats in the morning to have for lunch, dinner, or an afternoon snack. Overday Oats!

What are your favorite oatmeal add-ins?