Tag

vegan

Browsing
30 Minutes or Less

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

By
overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

The baked oats life chose me. The carrot cake baked oats recipe I shared a few months back literally blew UP! Everyone was going crazy over that recipe, and tbh I don’t totally blame them. Though while the carrot cake version is delicious, I wanted to give you guys options. So I brainstormed some classic favorite flavor combos and ultimately landed on peanut butter and jelly. There is nothing more iconically wholesome than peanut butter and jelly. And when added to baked oats, the results is truly comfort food made HEALTHY.

What You Need To Make Peanut Butter and Jelly Baked Oats

Rolled Oats – Oats are an ideal breakfast, with plenty of vitamins, mineral, and health benefits! Feel free to use either rolled oats or quick oats in this recipe – both will work. I almost always have a bag of rolled oats in my house as an easy and versatile gluten-free grain.

Banana – You can use either a mashed banana or half a cup of apple sauce in this recipe. The mashed fruit act as a fort of egg-replacer in this vegan breakfast recipe.

Peanut Butter – I’d recommend opting for smooth peanut butter if you have it, but if not crunchy will work too. Though keep in mind that the peanut butter will be blended with all ingredients in the second step. Therefore, if you use crunchy, there’s a good chance it will be no longer crunchy by the end of this recipe.

Jam – Go crazy with this one! Literally use whatever jam or jelly your heart desires. I had some homemade blueberry jam lying around, so I used that. But i’m sure any jam or jelly flavor will taste incredible in these peanut butter and jelly baked oats!

Adjust This Recipe To Your Dietary Needs

Add Protein: Feel free to add a tablespoon of your favorite protein powder to increase the protein in these baked oats. If you end up adding protein powder, I’d recommend increasing the almond milk amount to 1/2 cup instead of 1/3 cup.

Make it Grain-Free: To make these peanut butter and jelly baked oats grain-free, use coconut flour in place of the rolled oats.

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)
Print

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

Ingredients

  • 1/2 cup rolled oats

  • 1 banana, mashed

  • 1/3 cup almond milk, see Notes

  • 1 tablespoon maple syrup

  • 1 tablespoon peanut butter

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon vanilla extract

  • 1 tablespoon jam of choice

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a ramekin.
  • Add all ingredients except the jam to a blender and blend until smooth.
  • Pour into ramekin, then swirl in the jam. Bake for 20-25 minutes.

Recipe Video

Notes

  • Almond Milk: Feel free to use any dairy-free milk you’d like instead of almond milk.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Delicious Breakfast Recipes

View Post
By
30 Minutes or Less

Pineapple Mimosas

By
Close up image of pineapple mimosas, garnished with fresh pineapple.

These pineapple mimosas are a new and improved version of a brunch-time favorite! Fresh pineapple and a bottle of bubbly is all you’ll need for this effortless cocktail. Whip these innovative mimosas out at your next party or picnic and impress everyone with your new bartending skills (no one has to know how easy they were to make!).

Close up image of pineapple mimosas, garnished with fresh pineapple.

I’m sure we’re all pretty familiar with the classic orange juice mimosa. Perhaps we even enjoy a grapefruit mimosa on occasion. While yes, both flavors are good, they’re kind of …hmmm how do I say this politely – outdated?!

After years of drinking well cocktails in dark/questionable bars, I familiarized myself with how nicely pineapple pairs with alcohol. Luckily, my taste in alcoholic beverages has since improved. But I continued to drink the same old boring mimosas at brunch. I knew I deserved better when it came to my brunch beverage options, and most importantly, I knew my readers deserved better too! *Enter the pineapple mimosa with homemade, two-ingredient pineapple juice.* These pineapple mimosas are nothing short of refreshing! Perfectly sweet, with just the right amount of juice. I promise you, and everyone you choose to share these pineapple mimosas with, will fall head-over-heels for this fun, new brunch cocktail!

What You Need To Make Pineapple Mimosas

Fresh Pineapple – I tried this recipe with frozen pineapple and while the taste was still on-point, the texture was too difficult to strain. However, if you don’t mind a bit of pulp in your drink – you can definitely use fresh or frozen pineapple and skip the straining step altogether!

Champagne or Prosecco – Really any white sparkling wine will work here! And if i’m being completely honest, I usually can’t even taste a difference between Champagne or Prosecco. Therefore, I can’t recommend one over the other. However, I will say that the higher-end bottles of bubbly make better tasting pineapple mimosas – so keep that in mind when you’re shopping!

Make it a Mimosa Mocktail

  • Skip the champagne in these pineapple mimosas and use a flavored sparkling water instead! I’d recommend a grapefruit, lemon, or pineapple flavored sparkling water for these mocktails.

Pineapple Mimosas Tips and Tricks

  • Add a few pieces of frozen pineapple to the bottom of each glass to chill your cocktails. This is a great way to keep these drinks cold in warmer months, without watering them down!
  • If you have a juicer, feel free to use that to make the pineapple juice instead! Simply run fresh pineapple chunks through the juicer and use it directly in this recipe – no need to strain it.
  • Prep these pineapple mimosas ahead of time by making the fresh pineapple juice and storing it in the fridge until guests arrive or you’re ready to serve. Then, pop a bottle of Champagne and pour up those cocktails!
Pineapple Mimosas
Print

Pineapple Mimosas

0 from 0 votes
Recipe by Samantha Russo Course: DrinksDifficulty: Easy
Servings

6

mimosas
Total time

5

minutes

These pineapple mimosas are a new and improved version of a brunch-time favorite! Fresh pineapple and a bottle of bubbly is all you’ll need for this effortless cocktail. Whip these innovative mimosas out at your next party or picnic and impress everyone with your new bartending skills (no one has to know how easy they were to make!).

Ingredients

  • 2 cups fresh pineapple

  • 1/2 cup water, see Notes

  • 750ml bottle of Champagne or Prosecco, chilled

Directions

  • Blend the pineapple and water together until completely smooth.
  • Pour pineapple juice through a fine mesh strainer to remove pulp.
  • Add 1 ounce of fresh pineapple juice to a champagne flute and top with chilled Champagne or Prosecco.

Recipe Video

Notes

  • If you’re having trouble blending the pineapple, add more water as you see necessary.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Delicious Cocktail Recipes

View Post
By
30 Minutes or Less

Kale Pesto (Vegan, Gluten-Free)

By
Kale pesto in spaghetti being twirled with a fork.

Pour this kale pesto over your favorite pasta for an easy, healthy meal! Loaded with fresh kale, this is the ultimate way to sneak extra veggies into your diet. With a few simple ingredients, you’ll have a fresh and delicious kale pesto in under 5 minutes!

Kale pesto in spaghetti being twirled with a fork.

The Story Behind This Recipe

We’re major pesto people around here. I make a killer basil pesto (be on the lookout for a recipe this summer!). There’s just something so fresh, yet satisfying about a good pesto. I was skeptical attempting a kale version of a favorite. But WOW, I had absolutely nothing to worry about. This kale pesto is savory, bright, almost refreshing and completely hides how healthy it is. As some of you know, most pestos are made with some type of cheese. But because we’re a cheese-free zone, I developed this recipe without cheese. And honestly – you won’t even know it’s missing anything!

What You Need To Make Kale Pesto

Kale – I used green curly kale, though any kale will work in this recipe. Be sure to remove as much of the stems from your kale leaves as possible before blending. And when I say “roughly chopped,” I mean it. Simply run your knife through the kale a couple of times and then it’s ready to use in this recipe!

Pistachios – Pistachios add a hearty almost sweet touch to this kale pesto. I’ve tried a few different nuts in this recipe and all work, though pistachios taste best. However, whatever nuts you use, it’s imperative that they are completely unsalted!

Lemon Juice – A touch of acidity brings out the brightness of this recipe! Lemon juice also helps to break down the tough fibers in the kale, making it easier to digest.

Ways To Enjoy This Kale Pesto

  • Perhaps the most obvious way is over pasta. This is how I enjoyed my kale pesto, with Jovial Brown Rice gluten-free pasta. I also added sautéed mushrooms and bell peppers for extra protein/nutrients – and it was delicious!
  • Don’t knock this one ’til you try it – with scrambled eggs! Stir a tablespoon or two of kale pesto in with your eggs right before they’re finished cooking. The end result is creamy scrambled eggs loaded with flavor and veggies.
  • On toast – slather a healthy helping of kale pesto on toasted bread for a quick and delicious snack!
Kale Pesto (Vegan, Gluten-Free)
Print

Kale Pesto (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Total time

5

minutes

Pour this kale pesto over your favorite pasta for an easy, healthy meal! Loaded with fresh kale, this is the ultimate way to sneak extra veggies into your diet. With a few simple ingredients, you’ll have a fresh and delicious kale pesto in under 5 minutes!

Ingredients

  • 3 cups packed kale, stems removed and roughly chopped

  • 1/2 cup pistachios, raw and unsalted

  • 2 tablespoons lemon juice

  • 2 garlic cloves, see Notes

  • 1 teaspoon salt

  • 1/4-1/2 cup olive oil

Directions

  • Add all ingredients, except for the olive oil, to a food processor or blender. Pulse until finely chopped, then slowly stream in the olive oil while blending until combined.

Notes

  • Garlic: There’s no need to chop the garlic for this recipe, simply remove the skin then throw the cloves in with the other ingredients!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Vegan Recipes You’ll Love

View Post
By
Desserts

Gluten Free Oreos (vegan)

By
Five gluten-free oreos stacked on top of each other.

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Five gluten-free oreos stacked on top of each other.

I. love. oreos. They’re easily one of my favorite packaged cookies (right next to milanos). Thought as I’m sure we all know, oreos are not gluten-free. *womp womp* But now that’s ok! I made these gluten-free oreos with all my celiacs and gluten-intolerant people in mind. These babies are completely gluten-free, though I’d argue they taste even better than regular oreos.

What You Need to Make Vegan and Gluten-Free Oreos

Vegan Butter – Found in both the cookie and the filling, vegan butter is key to this healthier recipe! A cup of softened vegan butter in the cookie dough makes them irresistibly soft and crumbly. While half a cup of softened vegan butter in the filling makes it light and fluffy. I use and love the Earth Balance Vegan Buttery Baking Sticks in most of my vegan/dairy-free recipes, though feel free to use whatever kind of vegan butter you’d like! Also, if you’re not vegan or dairy-free you can easily swap regular butter in its place.

Gluten-Free Flour – I prefer and recommend Bob’s Red Mill 1:1 Baking Flour, though feel free to use your favorite gluten-free flour in this recipe. When picking out a gluten-free flour for baking, you always want to make sure that it contains xantham gum! If you’re not gluten-free, you can use regular all purpose flour instead.

Cocoa Powder – Any unsweetened cocoa powder will work for these gluten-free oreos! You could even use unsweetened cacao powder for extra vitamins and minerals in your cookies. Cocoa powder is usually pretty lumpy and is the main reason I recommend you sift the dry ingredients in this recipe. Sifting the cocoa powder in particular will ensure that the rich chocolatey flavor is distributed evenly throughout the cookie dough.

Filling gluten-free oreos with vanilla frosting.

Tips and Tricks

  • I know most of us, me included, forget to soften our butter ahead of recipes that call for softened butter. While you can usually get away with quickly microwaving butter to soften it, that trick won’t work for this gluten-free oreos recipe. The dough for these cookies is on the stickier side and if your butter is at all melted going into this mixture, it will make your dough nearly impossible to work with. Therefore, don’t forget to leave the vegan butter out for at least an hour before making this recipe!
  • I didn’t have a cookie cutter small enough for this, so I used the rim of a shot glass to cut out my cookies! If you find yourself in the same boat, take a look around your kitchen for other items you might be able to use. You’ll be surprised by how many round objects can double as a cookie cutter!
  • Any double-stuffed fans out there?? Simply double the filling recipes and pile on that sweet vanilla frosting! You’re free to stuff these gluten-free oreos as much as you want.
Gluten-Free Oreos (vegan)
Print

Gluten-Free Oreos (vegan)

5 from 1 vote
Recipe by Samantha Russo Course: DessertCuisine: American
Servings

24

oreos
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Ingredients

  • For the cookies:

  • 1 cup vegan butter, softened

  • 1 cup sugar, see Notes

  • 2 cups gluten-free flour

  • 1/2 cup cocoa powder

  • 1/2 teaspoon baking soda

  • For the filling:

  • 1/2 cup vegan butter, softened

  • 2 cups powdered sugar

  • 1/2 teaspoon vanilla extract

Directions

  • For the cookies:
  • Beat the butter and sugar on high until light and fluffy.
  • Sift the flour, cocoa powder, and baking soda together in a separate bowl and mix to combine.
  • Add the dry ingredients into the butter and sugar, mix until a dough forms.
  • Transfer dough to a floured surface and roll into 1/4-inch thick disc, then cut out 2-inch round circles.
  • Transfer all circles onto a parchment lined baking sheet and place in the fridge to chill for 20-30 minutes.
  • Preheat oven to 350° Fahrenheit and bake cookies for 10-12 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • For the filling:
  • Beat all filling ingredients together until light and fluffy.
  • Place a dollop of filling onto each cookie and top with another cookie – repeat for all remaining cookies!

Recipe Video

Notes

  • Sugar: I used coconut sugar in this recipe and had great results! Though feel free to use white or cane sugar.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Delicious Vegan and Gluten-Free Recipes

View Post
By
Appetizers

Gluten-Free Baked Tortilla Chips with a Hint of Lime

By
Gluten-Free baked tortilla chips with a side of salsa and beer.

This super easy method to make gluten-free baked tortilla chips at home will have you skipping a trip to the store for the bagged version! With just a hint of lime, these chips are perfectly seasoned and dip well in virtually anything. These gluten-free baked tortilla chips are also much healthier than their deep-fried counterparts.

Gluten-Free baked tortilla chips with a side of salsa and beer.

The Story Behind This Recipe

Not going to lie here, I’m a BIG bagged chip girl. I love a good bag of extra salty potato chips, and that will never change. But when it came to tortilla chips, I’ve always been picky. Trader Joe’s has the best bagged tortilla chips in my opinion, they’re perfectly crispy with a hint of lime. And those were the inspiration behind these gluten-free baked tortilla chips. They taste just as good as the TJ’s ones, but are baked, making them way healthier! These chips taste great with literally EVERYthing. Hummus? YUM. Salsa? Duh! Guacamole? YES PLZ. My next venture will be turning these gluten-free baked tortilla chips into gluten-free and dairy-free nachos! Oh boy, I’m drooling already.

What You Need To Make Gluten-Free Tortilla Chips

Corn Tortillas – Corn tortillas are the gluten-free alternative to flour tortillas. They also yield an incredibly crispy texture once baked, making them just perfect for this recipe!

Spray Cooking Oil – Feel free to use olive or avocado oil instead, but spray cooking oil will make your life a whole lot easier. Simply give the tortillas a quick spritz of oil then continue on with the recipe.

Lime Juice – This ingredient is totally optional, but totally recommended. Lime juice is how we make these gluten-free baked tortilla chips taste like those ones from Trader Joe’s that I was talking about earlier. There’s something about a little lime drizzled over a salty chip that makes it completely irresistible.

How To Make Gluten-Free Tortilla Chips

  • Start by slicing corn tortillas into triangles (aka into the shape of tortilla chips).
  • Then, line them up in a single layer on a baking sheet. It’s important that you do not overcrowd your baking sheet with parchment paper, otherwise your chips won’t be as crispy.
  • Either spray or drizzle the tortilla triangles with olive oil, then sprinkle with salt, and finish off with a drizzling of lime juice. Feel free to add any other seasonings you’d like in this step!
  • Transfer the tortillas to an oven set at 375° Fahrenheit and bake them for at least 12 minutes. After 12 minutes, check your tortilla triangles to see if they’re nice and golden brown all over. If they’re not completely golden brown, continue baking for a few more minutes.
  • Lastly, remove the gluten-free baked tortilla chips from the oven and let them cool on a baking sheet for 30 minutes. The chips won’t be super crispy when you remove them from the oven, but they will continue to crisp up as they cool! Do not cut the cooling time short, use the full 30 minutes before serving.
Gluten-Free Baked Tortilla Chips with a Hint of Lime
Print

Gluten-Free Baked Tortilla Chips with a Hint of Lime

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

24

ounces
Cooking time

15

minutes
Cooling Time

30

minutes
Total time

45

minutes

This super easy method to make gluten-free baked tortilla chips at home will have you skipping a trip to the store for the bagged version! With just a hint of lime, the sechips are perfectly seasoned and dip well in virtually anything. These gluten-free baked tortilla chips are also much healthier than their deep-fried counterparts.

Ingredients

  • 16 corn tortillas, see Notes

  • spray cooking oil, see Notes

  • 1 tablespoon salt

  • 1 tablespoon lime juice

Directions

  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • Cut each tortilla into 6 triangles.
  • Place the tortilla triangles in a single layer on the baking sheet and spray with cooking oil, drizzle with lime juice, then sprinkle with salt.
  • Bake for 12-15 minutes, then remove from the oven and let cool on baking sheet for at least 30 minutes before serving.

Recipe Video

Notes

  • Corn Tortillas: If you’re not gluten-free, you can use flour tortillas instead!
  • Spray Cooking Oil: If you don’t have spray cooking oil, you can use a drizzle of olive oil or avocado oil instead.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Easy Gluten-Free Recipes You’ll Love

View Post
By