Vegan Gluten Free PIZZA

Pizza is one of those first things you go “OH SH*T!” about when you decide to become a gluten free vegan. There aren’t many options for pizza, and even LESS when you’re also soy free, like me! SO, naturally, pizza was one of the first things I felt the need to replace in order to feel HUMAN!

pizzaaa

I’ve made many types of pizzas but today I just kept it real with a regular old “cheese” pizza! This recipe is vegan, gluten free, soy free, corn free, and processed sugar free.  I hope you like this as much as I do!

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Crust

1 cup water

2 cup Bob’s Gluten Free Baking mix (Red label)

1 tsp baking powder

1 TBLS olive oil

1 TBLS pure maple syrup

1/2 tsp sea salt

1/2 tsp Italian seasoning

  1. Preheat oven at 350
  2. Blend all ingredients well in blender.
  3. Pour into well oiled baking dish. I’m using an oval ceramic dish, about 5×9. I use coconut oil to grease dish.
  4. Bake for 20 minutes. Remove from oven.

 

 

Vegan Moz

3/4 cup raw unsalted cashews (presoaked for 2 hours, or include in boil)

1 Medium yellow potato

1/4 cup Onion

1/4 tsp Sea Salt

1 clove Garlic

1 TBLS lemon juice

1/4 tsp stone ground or dijon Mustard

1/2 cup Almond Milk

1/4 cup Tapioca Starch (mix into milk before adding to other ingredients) for stretchy cheese OR 1/8 cup otherwise.

1 TBLS Olive Oil

 

Instructions:
1)Pre-soak cashews for at least 2 hours OR add to boil.
2)Boil potato, onion, garlic until soft
3)Add all ingredients to blender EXCEPT Olive Oil. Blend until smooth. OR Blend ALL ingredients and SKIP next step and top your pizza. For stretchier cheese continue.
4)Heat oil in small sauce pan on low. Add blender mixture to sauce pan, stirring continuously until thickened and very stretchy.
5)Serve immediately.

 

Pizza Sauce

1 small can tomato paste

3/4 cup water

2 tsp Italian seasoning

1/2 tsp sea salt

1/2 tsp onion powder

1 tsp garlic powder

Red pepper flakes optional

 

Instructions:

Mix all ingredients well.

 

Crust topper

1 TBLS Olive oil

1/2 TBLS coconut oil

1/2 tsp sea salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 garlic clove, minced

Instructions:
Mix all ingredients together.

 

BUILD YOUR PIZZA!

1)Add crust topper to outside edges of crust

2) Spread sauce on crust

3) Carefully spoon on Vegan Moz

4) Add any additional toppings you like.

5) Turn oven up to 400 and bake an additional 10-15 minute or until crust has browned your liking. Check every 5 minutes as cooking times will vary.

6) Let cool briefly before cutting.

 

*You will have leftover Moz and Sauce.

**For thinner crust use a larger baking dish. I get more of a deep dish with the 9X5 dish.

 

ENJOY!!!

 

 

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Pumpkin Sweet Potato Curry (Vegan)

Hey friends!!! It’s been awhile since I’ve added any recipes to my blog!! I’ve been sharing many of them over in Facebook land! ADD ME! Ruth Phillips! Or “like” my page at Intentional Existence Ruth, to stay up to date!

pumpkin curry

SOOOooo Summer is coming to an end and I don’t know about you, but I’m REALLY feeling the fall vibes lately! This is my favorite time of year! Still warm, but you start to sense the changing season. I LOVE IT!

I decided to play around with a quick, easy, pumpkin curry today. I’ve never tried one before, and I had a can of pumpkin I needed to use up, so here we are! Curry is one of my favorite fall dishes, all those cozy spices…. but if you know me, you know I make curry about once a week, year round. 😀 This turned out really yummy and I’m happy too share with all of you! Go easy one me as I’m in no manner a trained cook. I work solely on intuition 90% percent of the time! This recipe is vegan, gluten free, and processed sugar free. I hope you enjoy!

 

pumpkincurry1

Vegan Pumpkin Sweet Potato Curry

1 onion, chopped

1 TBLS olive oil

1 clove garlic, minced

3 sweet potatoes, cubed

1 cup broth

2 medium-large carrots, cut into 1/4 inch pieces

2 TBLS curry

1/2-3/4 tsp clove

1/2 tsp turmeric

1/2 tsp cumin

1/4 tsp cinnamon

Sea Salt to taste

1 15oz can of chickpeas, drained

1 15oz can of pumpkin

1 refilled 15oz can of almond milk

1 TBLS tapioca starch

1/8 cup coconut oil

2 TBLS pure maple syrup

1 TBLS Lemon Juice

One bunch of cilantro (or to taste)

Optional – a couple of dashes of cayenne pepper to spice it up!

 

 

  1. Sauté onion in olive oil for a few minutes then add minced garlic.
  2. Add sweet potatoes, carrots, and spices.
  3. Cover and cook on medium heat 5-10 minutes or until veggies are almost done. (Add water if need be)
  4. Add chickpeas, and pumpkin.
  5. Pour almond milk into can and add tapioca starch and coconut oil. Mix well then add to pan.
  6. Add maple and lemon, mix well.
  7. Heat for 10 minutes on low heat.
  8. Top with cilantro and enjoy!

Are you a fan of curry? Tell us in the comments what your favorite type of curry is!!

Vegan Gluten Free Lazy Pot Pie

 

I grew up eating frozen pot pies fairly often. Back when they still came in a metal pie pan and you actually baked them in the oven. My current diet doesn’t allow for most pre-made foods, so I had to come up with my own version. And well, I’m kind of a lazy cook. I’m also self taught and rather uneducated in the “ways” of cooking. So bear with me!! My family really enjoyed this recipe and I hope yours does too. This recipe is vegan, gluten free, soy free, corn free, and processed sugar free.

 

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Vegan Gluten Free Lazy Pot Pie

 

Base Ingredients

4 medium potatoes

2 large carrots

1 small onion

1 garlic clove, minced

½ cup mushrooms

1 tsp seas salt

¼ tsp pepper

¼ tsp celery seed

1 tsp onion powder

1 tsp garlic powder

½ tsp parsley

¼ tsp paprika

½ cup raw unsalted cashews, soaked (at least 2 hours)

½ tsp lemon juice

1 tsp tapioca starch

½ cup almond milk

 

Crust Top

1 cup oat flour

1 cup gluten free baking mix (I use Bob’s)

½ tsp sea salt

2 tbls olive oil

2 tbls coconut oil

½ cup water

 

Instructions:

  1. Cut veggies to desired size. Add all of them to pot. Add enough water just to cover the veggies.
  2. Add garlic, salt, pepper, celery seed, onion powder, garlic powder, parsley, paprika.
  3. Cook on medium heat until veggies are tender. Drain some water if there is a lot left. You don’t want it ti be too soupy when you add the cashew mixture! 
  4. In blender add cashews, water, lemon juice, tapioca starch, and almond milk. Blend well until smooth.
  5. Add blender mix to pot. Simmer until thickened a bit.
  6. Preheat oven to 350.
  7. In a mixing bowl add all crust ingredients.
  8. Roll out to desired thickness (should be the size of whatever casserole dish you are using.) Poke holes with a fork.
  9. Pour base into casserole dish.
  10. Gently place crust on top of casserole.
  11. Bake for 20-30 minutes depending on thickness of crust. Remove from oven and serve.

potpie

EASY Vegan Garlic Parmesan Sauce!!! (YES!)


Okay guys. This one came out SO good I’m actually shocked. I wanted to make my breaded cauliflower wings today (recipe can be found in my recent recipe posts) but I wanted to try a new “wing” sauce. I used to love the garlic parmesan boneless wings from Buffalo Wild Wings, so I figured I’d give some garlic parmesan a shot. I was feeling the power of inspiration as I moved quickly through making the sauce. I didn’t even Google to see what other vegans use! Most vegans still use ingredients that I don’t so I’m usually on my own anyway. I wrote down each ingredient as I went. It came out better than I could have imagined and I didn’t even have to adjust! Score!! Now I want to eat this on everything. Maybe I should just eat it with a spoon. I’m thinking of making popcorn chickpea “chicken” to put this sauce on next time! A word of advice, you may want to double the recipe because it’s THAT good. This recipe is vegan, gluten free, soy free, corn free, and processed sugar free. 


Vegan Garlic Parmesan Sauce 
Ingredients:

1/4 cup raw unsalted cashews 

2 garlic cloves whole +2 garlic cloves minced 

1/2 cup water +1/4 cup water

2 TBLS chopped onion

1 TBLS olive oil

1/2 tsp sea salt

1/8 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp lemon juice 

Pinch curry powder

Pinch tumeric

(I have found the curry and tumeric replace a bit of the “cheesy” flavor. But literally, just use a tiny bit. More is not better.) 
Instructions:

  1. Add all ingredients except minced garlic and 1/4 cup water to small sauce pan.
  2. Simmer on low-medium for 10 minutes.
  3. Put into blender and blend until smooth.
  4. Add back to sauce pan. Shake 1/4 cup water in blender cup (to get any extra sauce left over) then add to pan.
  5. Add minced garlic and heat on low for 5 mins. You can add more water a tsp at a time if you want a thinner sauce. 
  6. Remove from heat and use however you wish! 

    This was seriously SUPER delicious. Let me know if you try it!! ❤