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30 Minutes or Less

Gluten-Free Pumpkin Pancakes (Dairy-Free Option)

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These gluten-free pumpkin pancakes taste like Fall thanks to its warm pumpkin spices. They’re easy to make, fluffy, and perfect for a quick morning breakfast. Drizzle with maple syrup or use some of my suggested toppings for even tastier pumpkin pancakes!

Gluten-Free Pumpkin Pancakes

Pancakes are seriously one of my fav breakfast foods, and since Fall season is underway, I felt like it was appropriate to share my gluten-free pumpkin pancake recipe with you all! They are fluffy, sweet, warm, and especially delicious with maple syrup drizzled on top. What’s not to love?!

MAIN INGREDIENTS NEEDED TO MAKE Pumpkin Pancakes

  • Oat Flour or Gluten-Free Flour: The choice is yours, but I like to use Bob’s Red Mill Gluten-Free 1:1 Baking Flour. If you do not have a gluten sensitivity, you can use regular flour.

  • Brown or Coconut Sugar: Just a bit of brown sugar provides the perfect level of sweetness to the pancakes! You can also use coconut sugar for an even healthier option.

  • Baking Powder & Baking Soda: The baking powder is what helps to make these pancakes super fluffy! 

  • Pumpkin Spice: If you do not have pumpkin spice you can try making your own pumpkin spice by blending nutmeg, allspice, cinnamon, and ginger. 

  • Pumpkin Puree

  • Milk: I use almond milk, but you can use whichever non-dairy or dairy milk you prefer.

  • Egg

  • Coconut Oil

  • Lemon Juice

  • Cinnamon

  • Salt

What Toppings Go Best With These Gluten-Free Pumpkin Pancakes?

  • Maple Syrup (you could add chopped bacon bits to this, too)

  • Chocolate Chips

  • Coconut Whipped Cream

  • Nutella

  • Cinnamon-Spiced Apples
Gluten-Free Pumpkin Pancakes (Dairy-Free Option)
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Gluten-Free Pumpkin Pancakes (Dairy-Free Option)

5 from 1 vote
Recipe by Samantha Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

These gluten-free pumpkin pancakes taste like Fall thanks to its warm pumpkin spices. They’re easy to make, fluffy, and perfect for a quick morning breakfast. Drizzle with maple syrup or use some of my suggested toppings for even tastier pumpkin pancakes!

Ingredients

  • 1/2 Cup Pumpkin Puree

  • 1 Cup Almond Milk (or regular)

  • 1 Whole Egg

  • 2 Tablespoons Coconut Oil (melted)

  • 1 Tablespoon Lemon Juice

  • 1 Cup Oat Flour or Gluten-Free All-Purpose Flour

  • 3 Tablespoons Coconut Sugar or Brown Sugar

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Pumpkin Pie Spice

  • 1/2 Teaspoon Baking Soda

  • 1/2 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

Directions

  • Whisk together the pumpkin puree, milk, egg, coconut oil, and lemon juice in a large bowl.
  • In a separate bowl, mix together the flour, sugar, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt.
  • Add the flour mixture into the pumpkin mixture and stir until fully combined.
  • Heat griddle or skillet with a drop of coconut oil. 
  • Pour ¼ cup batter into skillet and cook until puffy and bubbling around the edges, around 2 minutes. Flip pancake and cook for another 30 seconds or until cooked through.
  • Continue cooking process with remaining batter, keep cooked pancakes warm in the oven then serve immediately.

Recipe Video

Notes

  • Storage: Store any leftover pancakes in an airtight container. You can store them in the fridge for up to 3 days, or in the freezer for up to 3 months. 

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30 Minutes or Less

Vegan Butternut Squash Curry

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Vegan Butternut Squash Curry

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be cooked in under 20 minutes!

Vegan Butternut Squash Curry

Butternut squash is one of my favorite winter produces because you can use it in soo many ways! You can use it to make soups, salads, and fried rice. It’s also easy to work with. All you need to do is trim the ends of the squash and peel off the skin. If you are roasting them whole, (like my honeynut squash recipe) you don’t even need to peel the skin. For this butternut squash curry recipe, you’re going to need to dice the squash into cubes. You can check out my post on how to cut butternut squash if you need to learn how to do it safely and efficiently!

Main Ingredients Needed to Make Vegan Butternut Squash Curry

  • Butternut squash – You’ll need to get 1 small squash and dice it up

  • Coconut or olive oil

  • Chopped onion

  • Grated ginger

  • Red curry paste

  • Coconut milk

  • Spinach – optional, but works great with this dish

  • Tamari or soy sauce

  • Lime juice

  • Basmati rice, chopped cashews, fresh cilantro & lime wedges for serving

TIPS FOR MAKING THIS Butternut Squash Curry RECIPE

  • Add chickpeas or tofu to this dish for extra protein.

  • I used basmati rice for serving, but you can also serve it with white jasmine rice, quinoa, or millet.

  • I recommend using spinach in this recipe, but it’s totally optional. If you want to sub it with something else, you can use collard greens.
Vegan Butternut Squash Curry
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Vegan Butternut Squash Curry

5 from 1 vote
Recipe by Samantha Course: Main
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be made in under 20 minutes!

Ingredients

  • 3 Cups Butternut Squash (diced)

  • 1 Tablespoon Coconut Oil or Olive Oil

  • 1 Small Onion (chopped)

  • 1 Tablespoon Ginger (grated)

  • 2 Whole Garlic Cloves (grated)

  • 1 Pinch Salt

  • 2 Tablespoons Red Curry Paste

  • 1 14-ounce Full-Fat Coconut Milk

  • 1/2 Cup Water

  • 1 Teaspoon Sugar

  • 1 Handful Fresh Spinach (optional)

  • 1 Tablespoon Tamari or Soy Sauce

  • 2 Teaspoons Lime Juice

  • For serving:

  • Basmati Rice

  • Chopped Cashews or Peanuts

  • Fresh Cilantro

  • Lime Wedges

Directions

  • Heat coconut oil in a large skillet over medium heat then add in the onion and cook until golden brown, about 5 minutes.
  • Add in the grated ginger, garlic, butternut squash, and a big pinch of salt. Sauté for 2-3 minutes or until fragrant
  • Add in the red curry paste, coconut milk, water, and sugar. Reduce heat to a simmer, cover with lid and cook until butternut squash is fork tender, about 12-15 minutes.
  • Remove skillet from heat before stirring in the spinach, tamari, and lime juice. Give the curry a taste and adjust any seasoning as desired. Serve over rice with chopped nuts and fresh cilantro.

Recipe Video

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Desserts

Vegan Chocolate Chip Pecan Pie

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Vegan Chocolate Chip Pecan Pie

My homemade Vegan Chocolate Chip Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

I don’t know about you, but I think pecan pie is a must-have Thanksgiving dessert! This pecan pie is made with chocolate chips (technically optional but highly recommended) and it’s vegan-friendly, so everyone – no matter their allergies – can enjoy it. It’s also the slightly healthier version since it’s made with ingredients like coconut sugar and coconut milk, instead of corn syrup and eggs.

Main Ingredients Needed to Make This Chocolate Chip Pecan Pie

  • Prepared pie crust – I used gluten-free

  • Pecans (chopped)- I used raw & unsalted pecans

  • Chocolate chips – Up to you, but dark or semi-sweet would probably taste best

  • Butter – dairy-free (Earth Balance is a good option)

  • Coconut milk (full-fat)

  • Coconut sugar – you can sub for brown sugar if you’d like

  • Cornstarch

  • Vanilla Extract

  • Salt

Tips to Consider When Making This Vegan Chocolate Chip Pecan Pie Recipe

  • I personally love the pecan-chocolate chip combination, but if you want to make more of a traditional pecan pie, you can use 1 cup whole and 1 cup chopped pecans instead, and omit the chocolate chips.

  • Since this recipe is vegan, that means no eggs! Cornstarch is going to help bind this pie together. Just make sure to let it cool completely before slicing so it has time to firm up.

  • Want to up the sweetness even more? Serve it with your favorite dairy free vanilla ice cream!
Vegan Chocolate Chip Pecan Pie
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Vegan Chocolate Chip Pecan Pie

5 from 1 vote
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

My homemade Vegan Chocolate Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

Ingredients

  • 1 (9-inch) Whole Prepared Pie Crust (gluten-free)

  • 3 Tablespoons Dairy-Free Butter

  • 1/2 Cup Coconut Sugar

  • 1 Cup Unsweetened Full-Fat Coconut Milk

  • 1 Teaspoon Vanilla Extract

  • 3 Tablespoons Corn Starch

  • 1/4 Teaspoon Salt

  • 1 Cup Raw Unsalted Pecans

  • 1/2 Cup Chocolate Chips

Directions

  • Preheat your oven to 350° Fahrenheit and par-bake the pie crust for 25 minutes.
  • Add all pie filling ingredients except pecans and chocolate chips to a bowl and whisk together.
  • Once smooth, add in chopped pecans and chocolate chips.
  • Transfer filling to par-baked pie crust, then bake for 1 hour.
  • Cover pie with aluminum foil about halfway through to prevent crust from burning.
  • Remove pie from oven, let cool completely before slicing.

Recipe Video

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Dairy-Free

Gluten-Free Stuffing (With Dairy-Free Option)

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Gluten-Free Stuffing

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic dish you can make for the upcoming holidays to share with family and friends!

Gluten-Free Stuffing

A Thanksgiving meal isn’t complete without the stuffing! I love the savory flavors of onion, celery, sage, rosemary and chicken stock all mixed together with cubes of toasted bread. With the holidays coming up, you’re going to want a quick, delicious gluten-free stuffing recipe on hand. This one will not disappoint. It’s not only gluten-free but it’s also dairy-free, ensuring even those with allergies can enjoy this timeless dish.

MAIN INGREDIENTS NEEDED

  • Gluten-Free Bread

  • Butter

  • Yellow Onion

  • Celery

  • Garlic Cloves

  • Fresh Sage, Parsley & Rosemary

  • Salt

  • Chicken/Vegetable Stock

  • Eggs

TIPS TO FOLLOW WHEN MAKING This Classic Gluten-Free Thanksgiving Stuffing

  • I used Canyon Bakehouse Gluten-Free Mountain White bread in this recipe and it cooked up beautifully!

  • I kept this stuffing recipe classic, but you could easily add sautéed mushrooms, cranberries, apples, or a little sausage to it if you’d like. Here’s one variation you can try if you want to add a little sweet to this savory dish.

    • Cranberry-Apple Stuffing: When cooking onions and celery, add 2 peeled, cored and diced apples, and 1 cup dried cranberries to the aromatics when you add the stock.
  • To make this dairy-free, all you have to do is replace the butter with vegan butter!
Gluten-Free Stuffing (With Dairy-Free Option)
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Gluten-Free Stuffing (With Dairy-Free Option)

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic Thanksgiving dish you can make for the upcoming holidays to share with family and friends!

Ingredients

  • 15 Ounce Loaf (cut into cubes)

  • 1/2 Cup Butter

  • 1 Large Yellow Onion (chopped)

  • 1 Cup Celery (chopped)

  • 5 Whole Garlic Cloves (minced)

  • 1/2 Cup Fresh Parsley (chopped)

  • 3 Tablespoons Fresh Rosemary (chopped)

  • 3 Tablespoons Fresh Sage (chopped)

  • 2 Teaspoons Salt

  • 2 Cups Chicken or Vegetable Stock (divided)

  • 2 Whole Eggs

Directions

  • Preheat oven to 350° Fahrenheit.
  • Spread bread cubes into an even layer on a baking sheet and bake for 30 minutes, tossing halfway through.
  • Melt butter in a small saucepan over medium heat, then add in the onion, celery, and garlic. Sauté until soft, about 8 minutes.
  • Add toasted bread cubes, onion mixture, fresh parsley, sage, rosemary, salt, and 1 cup of stock to a large bowl – toss to combine.
  • In a separate bowl, whisk together the remaining one cup of stock and eggs. Pour egg mixture into bread mixture and stir until just combined.
  • Transfer to a 9×13-inch baking dish and bake for 45-50 minutes or until golden brown.

Recipe Video

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30 Minutes or Less

Miso-Glazed Salmon with Coconut Rice

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Miso-Glazed Salmon with Coconut Rice

Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

Miso-Glazed Salmon with Coconut Rice

MAIN INGREDIENTS NEEDED TO MAKE Miso-Glazed Salmon with Coconut Rice

  • Miso Paste

  • Soy Sauce – Use tamari for gluten-free.

  • Rice Vinegar

  • Honey

  • Salmon Fillets – With the skin on.

  • Rice – Jasmine or long grain white rice.

  • Coconut Milk

  • Water – Plain or coconut water.

  • Salt

Tips on Making Miso-Glazed Salmon with Coconut Rice

  • The Miso Glaze – To make the glaze you’ll need miso paste, some soy sauce, honey and a bit of rice vinegar. Miso paste (fermented soy bean paste) is very savory and salty. The thing to keep in mind here is that miso paste comes in all sorts of colors (white, yellow, red). Generally, the darker the paste, the stronger the flavor, so choose based on your taste preferences.

  • Rice Vinegar – You can use lemon juice, lime juice, or white vinegar in place of the rice wine vinegar in this recipe.

  • Make it Paleo – For paleo, use coconut aminos instead of soy sauce, and omit the honey since coconut aminos contain a bit of sweetness.
Miso-Glazed Salmon with Coconut Rice
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Miso-Glazed Salmon with Coconut Rice

4 from 4 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

Ingredients

  • For the Miso Salmon:

  • 2 Tablespoons Miso Paste

  • 2 Tablespoons Soy Sauce (or tamari)

  • 1 Tablespoon Rice Vinegar

  • 1 Tablespoon Honey

  • 4 Whole Salmon Fillets (Skin-On)

  • For the Coconut Rice:

  • 2 Cups Jasmine or Long Grain White Rice

  • 1 Can Coconut Milk

  • 1 1/4th Cups Coconut Water or Plain Water

  • 1 Pinch Salt

Directions

  • Mix together the miso paste, soy sauce, rice vinegar, and honey in a small bowl.
  • Pat salmon dry with a paper towel, place on a baking sheet then pour miso mixture over top of each fillet. Let salmon marinate at room temperature for 20 minutes.
  • Place salmon in the oven at high broil for for 4-5 minutes, or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
  • Make the coconut rice by adding all ingredients to a saucepan over medium heat, bring to a boil before reducing to a gentle simmer and covering with lid. Cook for 15-20 minutes or until all liquid has been absorbed, remove from heat and fluff rice with a fork before serving.

Recipe Video

Notes

  • Add in cooked veggies for an even healthier meal!
  • Storage: Properly stored, cooked salmon will last for 3 to 4 days in the refrigerator. Use an airtight container.
  • To Reheat: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. 

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