Beans Get the Boot With This Gluten-Free Hummus

Get your veggies and essential fatty acids in one fell swoop...

What You Need

1 large head cauliflower, chopped (about 3 cups)
1 small white onion, diced
1 scallion, chopped
2 cloves garlic, minced
1/2 cup fresh basil, finely chopped
1 tablespoon lemon juice

1/4 cup vegetable broth
1/6 teaspoon sea salt
1/4 teaspoon crushed white pepper
2 teaspoon flax oil (we like Barlean's)
2 tablespoons flax seeds

How to Make It

Combine all ingredients in a food processor or blender. Process until smooth; remove and transfer to a serving dish. Serve atop a salad or as a dip with gluten-free crackers and crudites. Enjoy!

Want more recipes like this one? Browse through our vegan recipes to find something yummy!

Amie Valpone, Nutritionist and Personal Chef

The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary nutritionist specializing in gluten-free "clean" eating. Amie is also a personal chef, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.





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Looking for a Vegan Super Bowl Snack? Try This Yummy Bruschetta!

Bean dip is so last season.

Need to whip something up for your entourage that doesn't scream "white trash"? Impress even the toughest game-day critics with this fresh and flavorful appetizer...

What You Need

1 cup diced tomatoes (Roma or plum)
1 teaspoon fresh garlic, minced
2 teaspoons olive oil
1/2 teaspoon balsamic vinegar
2 tablespoons basil, chopped, plus 1 tablespoon for garnish
Salt and pepper, to taste
1 Italian bread loaf or French bread baguette
1/4 cup olive oil for drizzling
2 garlic cloves, halved for rubbing

How to Make It

Put tomatoes, garlic, 2 teaspoons of olive oil and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

Slice the baguette or bread into diagonal, 1/2-inch thick slices. Toast on a hot griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic on the slices and drizzle about a half a teaspoon of olive oil on each slice. Align the bread on a serving platter, olive oil side up. Place about a tablespoon of the tomato topping on each slice of bread and garnish with basil.

Want more recipes like this one? Browse through our entire library of vegan recipes and search by keyword to find something yummy!

Carolyn Scott-Hamilton, Recipe Editor

An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.


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This Guilt-Free Spread Is Great Over Crackers or Toast

Cashews and nutritional yeast give texture and flavor to this vegan take on pesto...

Serves 6

What You Need

2 tablespoons olive oil
1/4 cup sweet white onion, sliced
3 cloves fresh garlic, pressed
4 cups fresh kale, finely chopped
1/2 cup cashews
2 tablespoons nutritional yeast
1/4 teaspoon cumin
1 cup sesame seeds
1 teaspoon black sesame seeds
1/6 teaspoon sea salt

How to Make It

In a large skillet, heat oil, onions and garlic. Cook for 3 minutes or until onions caramelize. Add kale; cook for another 2 minutes or until kale is wilted.

Transfer mixture to a food processor; add remaining ingredients. Pulse until mixture forms a smooth consistency.

Transfer to a serving bowl. Serve atop gluten-free crackers, with crudites or as a spread atop toast. Enjoy.

Have you tried this recipe? How did it turn out? Let us know on in the comments section below!


Amie Valpone, Food Blogger
The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free "clean" eating. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.



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The Perfect After-School Snack or Midnight Munchie

For a variation on this recipe, use dried cranberries instead of raisins.


What You Need

2 tbsp. vegan butter
1 bag (10 ounces) mini vegan marshmallows
12 cups plain, unsalted popped popcorn, (from 2/3 cup kernels)
1/2 cup unsalted peanuts
1/2 cup raisins

How to Make It

In a medium nonstick saucepan, melt 2 tbsp. butter over low heat. Add the bag of mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine the popcorn, unsalted peanuts, and raisins, being careful not to mix in any un-popped kernels.

Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.

Want more recipes like this one? Browse through our entire library of vegan recipes and search by keyword to find something yummy!

Carolyn Scott-Hamilton, Recipe Editor

An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.

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Tofu is Anything But Boring In This Healthy and Flavorful Dish!

Need an interesting New Year's Eve dish? This one is unique, delish and easy...

What You Need

½ cup pistachios
4 tbsp. sesame seeds
2 tsp. coriander
1 tsp. curry powder
1 tsp. cumin
1/3 cup chia seeds
2 tbsp. olive oil
Sea salt and pepper, to taste
1 block firm tofu, drained and chopped into ½ inch cubes
Large bed of fresh baby spinach
8 turnips, sliced 1/3-inch thick on diagonal
Sea salt and pepper
1/3 cup lime juice
1 tsp. cumin seeds
1/8 tsp. paprika
3 fresh basil leaves, finely chopped

How to Make It

Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray.

Chop pistachios in a food processor; transfer to small bowl and combine with sesame seeds, coriander, curry, cumin and chia seeds.
Dip each cube of tofu into the olive oil, then pistachio mixture, ensuring to coat both sides. Transfer to baking sheet and repeat for all tofu cubes.

Bake for 20-30 minutes until tofu is golden brown.

Meanwhile, to prepare turnips, spray a large skillet with nonstick cooking spray. Add cumin seeds, turnips, lime juice and paprika. Cook for 5 minutes; remove from heat.

Create a large bed of fresh spinach on each serving dish, top with tofu cubes and turnips.  Sprinkle with fresh basil and serve.

Have you tried this recipe? How did it turn out? Let us know in the comments section below!


Amie Valpone, Food Blogger

The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free "clean" eating. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.

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Nothing Says the Holidays Like a Little Indulgence


What's better than hot chocolate? Alcoholic hot chocolate, of course.

Whip up a round with these to-die-for sun-dried tomato puff pinwheels and you'll be the talk of the holiday party circuit.




Grown-Up Hot Chocolate Martini

What You Need

2.5 oz. organic vodka
2 tbsp. vegan hot chocolate mix
2.5 oz. soy milk

How to Make It

Mix ingredients together, pour into a martini glass and garnish with dark chocolate shavings.

Sun-Dried Tomato Puff Pinwheels

What You Need

1 8-oz. jar oil-packed sun-dried tomatoes
1 tbsp. minced garlic
1 tsp. minced fresh thyme or 1/2 tsp. dried thyme
1 tbsp. balsamic vinegar
Finely ground sea salt, preferably gray salt
Finely ground black pepper
One 17.3-oz. box vegan puff pastry
1/3 cup pesto (try our recipe)
1/2 cup vegan butter, melted

How to Make It

Preheat the oven to 350 degrees F.

Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season to taste with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.

Line 2 baking sheets with parchment paper. Place one sheet of puff pastry on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3-by-3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1 inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half.

Spoon about 1 tsp. of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 tsp. of the tomatoes where the tips meet. Brush the dough with the melted butter.

Bake at 350 degrees until the dough is golden brown, about 20 minutes. Serve warm.

What are you whipping up for holiday appetizers this year? Let us know in the comments section below!

Carolyn Scott-Hamilton, Recipe Editor

An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.

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Give Your Holiday Cookies a Twist With Tangy Grapefruit


These gluten-free treats use garbanzo bean flour, applesauce and potato starch.

Serve them with some hot buttered cider or peppermint hot cocoa!



What You Need

2/3 cup Earth Balance Vegan Butter Sticks at room temperature
1/4 cup sugar
Egg substitute for 2 large eggs
3 tbsp. chunky applesauce
2 tbsp. freshly-squeezed grapefruit juice
2 tbsp. grapefruit zest
1 1/2 tsp. gluten-free almond extract
1 1/4 cups potato starch
1 1/4 cup garbanzo bean flour
1 cup tapioca flour
2 tbsp. ground flax seeds
1 tsp. sea salt
3/4 tsp. xanthan gum
1/2 tsp. baking soda
1/2 tsp. cinnamon

How to Make It

Preheat oven to 350 degrees F.

In a large mixing bowl, combine Earth Balance Vegan Butter Sticks and sugar until fluffy.  Add in egg substitute, applesauce, grapefruit juice, peel and vanilla extract.

In a separate bowl, add remaining ingredients and mix to combine.  Add to wet mixture; mix until smooth, approximately 2 minutes. Using your hands, form batter into golf ball-sized shapes. Place on a baking sheet and then into the oven.

Bake for 10 minutes or until golden brown. Remove from oven; set aside to cool before serving. Makes 24 cookies.

Have you tried this recipe? How did it turn out? Let us know in the comments section below!

Amie Valpone, Food Blogger

The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free "clean" eating. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.
 

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Enter for Your Chance to Win Carolyn Scott-Hamilton's New Cookbook!


Ditch your complicated cookies for something fun, festive and easy this year.

What You Need

2 1/2 cup flour
1/4 teaspoon salt
1 cup vegan butter
1 cup powdered sugar
1 egg replacer
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon liquid red food coloring

How to Make It

Pre-heat oven to 350° F.

Mix flour and salt together, set aside.

In a large bowl with an electric mixer, beat butter until creamy. Gradually beat in powdered sugar and continue beating until light and fluffy. Beat in egg replacer, vanilla and peppermint extract, then lower mixer speed and gradually mix in the flour mixture, beating just until blended. Remove slightly more than half of the dough from the bowl and set aside. Add the red food coloring to the remaining dough and beat until evenly mixed and colored.

For each candy cane, scoop out 1 teaspoonful of the plain dough and 1 teaspoonful of pink dough. Roll each dough portion between your hands to make a 4-inch rope. Twist the ropes around each other like a Barber Pole and shape into a cane shape. Arrange cookies on a greased baking sheet, about 1 inch apart. Bake for about 8 minutes until firm to the touch. Makes about 2 dozen.

Bitchworthy: We're giving away three (3) copies of Carolyn Scott-Hamilton's new cookbook, The Healthy Voyager's Global Kitchen to HBD readers! For your chance to win, tell us about one of your favorite holiday cooking traditions in the comments section below. Bonus points if you make us misty-eyed.

**UPDATE: We've chosen our winners! Congrats to Jackie, Robin & Sage!

Carolyn Scott-Hamilton, Recipe Editor

An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.

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Potatoes Don't Stand A Chance Next to This Dish

These gluten-free fries are the perfect finger-food appetizer to impress your friends...

Serves 2-4





What You Need

1 tsp. coconut oil
2 tbsp. white balsamic vinegar
1/3 cup green tea, brewed and chilled
Juice of 1 fresh lemon
1/3 tsp. sea salt
Leaves of 5 fresh thyme stalks, finely chopped
1/4 tsp. paprika
1 large eggplant
3 tbsp. ground flax seeds

How to Make It

Preheat oven to 350 degrees F.

In a large bowl, combine coconut oil, balsamic, green tea, lemon juice, sea salt, thyme and paprika; mix well to combine. Set aside.

Slice eggplant into 1/3 inch "fry-like" slices.  Dip each eggplant slice into balsamic mixture to coat.  Place eggplant slices onto a baking sheet or roasting pan. Sprinkle with flax seeds and toss lemon wedges on top.

Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 2 minutes.

Serve warm with fresh tomato sauce, pesto or hummus for dipping. Enjoy.

Have you tried this recipe? How did it turn out? Let us know in the comments section below!


Amie Valpone, Food Blogger

The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free "clean" eating. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.
 








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