Fall Vegetable Stew

I can’t think of a better fall evening pairing than a warm cozy bowl of vegetable stew and a glass of red wine. This recipe was created in a paid partnership with Erath Wines .

The ultimate comfort food, this fall vegetable stew is made with loads of veg and delicious broth with herbs and spices. It’s thick, hearty and is vegan and gluten-free friendly.

Pour yourself a glass of Erath Wine as you cook and dine, I enjoyed their 2020 Oregon Pinot Noir. Erath wines are an expression of the land that the winery has cultivated for more than 40 years, longer than any other winery in the Dundee Hills of Oregon. The red, iron-rich Jory soils, combined with the gentle breezes and warming sunshine of a marine climate, have bestowed upon Dundee a terroir of note. It has given rise to the handcrafting phenomenon, and the art of Pinot!

Wine glass poured and ready for stew cookin’ time!

Let’s cook up hearty veggie stew!

All chopped and ready to cook and simmer!

Fall Vegetable Stew

INGREDIENTS

• 4 tablespoon olive oil

• 1 large onion, diced

• 2 tsp salt & pepper

• 8 cloves garlic, roughly sliced

• 4 oz mushrooms

• 4 medium carrots, sliced thick

• 4 celery stalks, sliced

• 8-10 baby potatoes, diced into cubes

• 1 sweet potato, diced into cubes

• 2 tablespoon good quality ketchup

• 2 tablespoons tomato paste

• 4 tablespoon soy sauce or Tamari

•1 tablespoon cocoa powder (secret ingredient!)

• 2 teaspoon dried thyme

• 3 bay leaves

• dried rosemary twig, de-stemmed

• 2 teaspoon paprika powder

• 2 teaspoon dried basil

• 48 oz vegetable stock

• A pinch of dried red pepper flakes or chili (optional)

Finishing & serving:

• 6 tablespoon tapioca flour or other fine flour or starch

• 4–6 tablespoons water

• Zest of 2 lemon

INSTRUCTIONS

•Preheat a large stew pot over medium heat.

•Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times.

•Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft.

•Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Add the tapioca flour mixed in extra water, as a thickener and simmer for 10 more minutes.

•Serve with a squeeze of lemon zest, fresh herbs and bread for dipping!

Simmer to perfection!
A perfect pairing!

This hearty veggie stew pairs so nicely with Erath Wine Pinot Noir, you’ll be able to Shop Erath wine here!

Cheers to beautiful autumn color and cozy bowls of stew!

Vegan Creamy Pumpkin Pasta

This Vegan Pumpkin Pasta recipe is creamy fall goodness!

The perfectly plant-based creaminess comes from dairy-free pumpkin cream sauce.

Made with only T E N ingredients; this will soon to be a go-to during the fall and winter month! Let’s get started on the perfect bowl of fall creamy carbs to get you through those cozy months!!

Ingredients

  • 1 Pound De’ Cecco Penne Pasta
  • 1 cup Coconut Milk (Full-Fat)
  • 1 15-ounce can pumpkin purée (not pumpkin pie filling!)
  • ⅓ cup nutritional yeast 
  • 3 cloves garlic
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the shells & stir to prevent sticking. Cook to al dente according to package directions, 10-11 minutes. Prior to draining the pasta, reserve about 2 cups of the starchy pasta
  2. Blend the pumpkin cream sauce: Meanwhile, as the pasta boils, make the pumpkin cream sauce. Add the coconut milk, pumpkin purée, nutritional yeast, garlic, cinnamon, nutmeg, allspice, cayenne, salt, & ground black pepper to a high-speed blender. Blend until it’s nice and smooth & creamy sauce consistency.
  3. Assemble the vegan creamy pumpkin penne: Pour the pumpkin cream sauce over the pasta. Stir to combine, adding in the reserved pasta water little by little until your desired consistency is reached. The sauce should be very creamy, but cling to the pasta nicely.
  4. Serve immediately, topped with fresh herbs, red peppers, or vegan parmesan; as desired.
Buon appetito!

I hope you and yours enjoys this recipe as much as mine has!

De Cecco Penne found at Walmart

De Cecco uses only the finest Durum Wheat Flour Bronze cutting dies
for a pasta texture that holds sauces evenly. Their pasta is air dried (instead of heat dried) to keep the pasta
porous to further hold sauces evenly. Lysine and other vitamins bake
out of pasta when using the drying process of other brands!

Love, Health, & Veggies,

The Vegan Momma

Vegan Madeleines

In French, “Madeleine” means “small rich shelled cake” and “something which brings back a memory; a source of nostalgia or evocative memories”. Make it vegan, and you have the perfect addition to a mid-day cup of coffee or evening tea. The perfect fall & winter addition!

I’ve had Madeleine on my “to-make” list for a while; this small—yet oh–so delightfully delectable recipe that you’re going to want to bake up throughout the upcoming fall & winter months!

Cozy up with your current read, fuzzy soaks, a warm blanket, a cup of tea and truly enjoy these delicate little cakes! My 9 year old daughter is learning French, so this recipe was also integrated into our French studies— a yummy win-win!

Bon appétit!

The Vegan Momma Madeleines

EQUIPMENT

  • Madeleine Shell Pan
  • Mixing Bowl

INGREDIENTS  

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup coconut oil (or oil of choice)
  • 1/4 cup almond milk (or non dairy milk or choice)
  • 1/2 teaspoon baking powder
  • 2 tablespoon ground flax seeds
  • 1/4 cup water
  • 1 teaspoon vanilla extract

INSTRUCTIONS 

  • Preheat oven at 350 F and brush the madeleines pan with oil.
  • Mix water and ground flax in a bowl and set aside for 10 minutes.
  • In a mixing bowl add coconut oil and sugar. Beat until light and fluffy.
  • Add in almond milk, flax egg, and vanilla.
  • Finally, add the baking powder and all-purpose flour.
  • Fold in gently and transfer the batter in the prepared madeleines pan.
  • Bake for 12 to 15 minutes or until golden.
  • Remove from oven, let them cool on ventilated baking rack.
  • Serve or store in air right containers. Enjoy!

I’m looking forward to seeing what you think of these delicious “little cakes”, my little ones had a blast helping make these, and have now put in madeleine orders for their birthdays!

Best Health Wishes,

Gabrielle

The Vegan Momma

My favorite Vegan Friendly Non-Toxic Cleaning Products

I still can’t believe I’m a momma to now THREE little ones! Baby girl #3 arrived on July, 3rd, and we’ve all been in absolute awe of her and cherishing all of the soon to be fleeting newborn moments! As a stay at home momma to three kids– you can imagine, life has become just a bit busier, and I wouldn’t have it any other way! I’m also a homeschool momma, and business owner, so life sure keeps me busy and entertained!

Most days, I’m barely sure how I’m going to get everything DONE, not to mention keep everything CLEAN, and let’s not forget the ALL DAY MESSES! This is where Art Of Green® has been my trusty side-kick in this momma adventure of mine! Let’s face it, the mess is real.

With so many products filled with harsh chemicals, I’m always on the hunt for cleaning solution I can feel good about. Art of Green is a new line of eco-friendly cleaning products that deliver uncompromising performance with everyday affordability!

What I LOVE about Art of Green is:

-Tough on dirt, grease and grime, and appropriate for multi-surfaces.

-98% naturally derived and free of harsh chemicals.

-Safe for use around kids and pets.

-Non-toxic and free of parabens, phthalates, glycol solvents, artificial color and phosphates.

-Safe for sensitive skin and not tested on animals.

-Biodegradable; a USDA-Certified bio-based product.

-Priced just above mainstream cleaning products and below green products: Wipes $2.99; Trigger Spray $2.79.

Available in two scents: Lavender Eucalyptus and Citrus & White Flowers that smell so FRESH and so GREAT! I’m so glad I’ve found cleaning products that are safe, non-toxic, vegan friendly, and make my home smell amazing too!

Art of Green products are available online at Target.com and through select retailers including Target, Sprouts Market, H-E-B, and Kroger.

I love that I can grab mine at my local H-E-B while I grocery shop!

To find Art of Green near you, visit here!

#ArtofGreen #TheMessIsReal

Sponsored by Art Of Green®

Vegan Matcha Fudge Bars

Matcha is one of those flavors that I’ve always loved, matcha tea, matcha ice cream, matcha lattes. So why not Matcha Fudge?! This was such a fun (and super tasty!) recipe to develop. It is packed with healthy ingredients, yet is truly sweet-tooth satisfying. If you’re a matcha lover like myself, you’re going to love this one, and if you’ve never really had matcha, you need to give this a try!

Matcha is jammed packed with antioxidants including the powerful EGCg, it also:

  • Boosts metabolism and burns calories
  • Detoxifies effectively and naturally
  • Calms the mind and relaxes the body
  • Is rich in fiber, chlorophyll and vitamins
  • Enhances mood and aids in concentration
  • Provides vitamin C, selenium, chromium, zinc and magnesium
  • Lowers cholesterol and blood sugar.

Even more reasons to give these bars a try, and a creative and delicious way to get matcha in your diet! I also love that these bars can be stored in the freezer, ready to have on hand when the craving arises! Enjoy!

Matcha Fudge Bars

Fudge Layer Ingredients:

  • 2 cups unsweetened shredded coconut (finely shredded)
  • 1/2 cup creamy nut butter (i.e. cashew butter, peanut butter, or almond butter)
  • 1/3 cup cacao powder or unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1 pinch sea salt
  • 1 tsp pure vanilla extract
  • 2-3 whole fresh pitted dates* (chopped // medjool is best // or sub more maple syrup)
  • 3 Tbsp cacao nibs or vegan chocolate for topping (optional) I also made them pretty with edible rose petals (optional).

Matcha Layer Ingredients:

  • 3 cups unsweetened shredded coconut
  • 3 tablespoons agave nectar or maple syrup
  • 2 tablespoons coconut oil
  • 2 teaspoons matcha powder

Directions:

  1. Line a standard 9×5-inch loaf pan with parchment paper and set aside (adjust number/size of pans if altering batch size).
  2. For fudge base: Add coconut to a food processor or high-speed blender and mix until a creamy “butter” or liquidy paste is formed – about 4 minutes – scraping down sides as needed.
  3. Next, add nut butter, melted cocoa butter, cacao powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined, scraping down sides as needed. Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed, adding more vanilla for vanilla flavor, cacao powder for chocolate flavor, maple syrup for sweetness, or nut butter for nuttiness.
  4. If the mixture appears too thick, simply thin with a bit more maple syrup or melted cocoa butter! It should be semi-thick but pourable (see photo).
  5. Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Place in freezer while you make matcha layer.
  6. For matcha layer: In a food processor or high-speed blender, add shredded coconut, process until it looks like coconut butter.
  7. Then add the remaining ingredients and process to combine.
  8. Add this layer on top of the base layer and smooth out with a spatula or the back of a spoon. Top with cacao nibs or vegan chocolate. Loosely cover with plastic wrap or another sheet of parchment paper and freeze until firm to the touch – about 15-20 minutes.
  9. Remove from freezer and cut into even squares. Enjoy immediately. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. Best enjoyed at room temperature.

Green Goddess Smoothie

As a vegan of over 20 years and momma to 2, I’m often asked about my go-to breakfast meal ideas. I like to keep it simple, with a Green Smoothie every morning, for the whole family. This gets us going on the right foot, with the all of nutritional boosts and benefits to start off our day!

I like to keep our green smoothies with a well-rounded variation of healthy fats, greens, protein, carbs, and added superfoods. I pack it all in my Oster Pro Blender with Texture Select Settings and 2 Blend-N-Go Cups , which has the perfect “Smoothie” setting to keep it easy and worry free every morning. What I love about the Oster Pro Blender with Texture Select Settings and 2 Blend-N-Go Cups, is it has the option to blend at a specific texture, and also a specific setting! Perfect for creamy smooth smoothie guaranteed every morning!

Oster ® Kitchen has expanded its legacy in blenders with the Oster Pro Blender with Texture Select Settings. This new blender gives you more control in the kitchen by allowing you to choose the texture of your smoothies, sauces, salsas, soups and more! I love changing the texture setting and using this in place of a food processor.

The Blend-N-Go Cup feature on the Oster Pro Blender with Texture Select Settings, is perfect for when I make my husband’s smoothie before he goes off to work and the kids aren’t up for their breakfast smoothie yet. I can make it just for him in his Blend-N-Go Cup and just place the to-go lid on and it’s ready for him to take out the door!

The Blend-N-Go Cup is also perfect when we’re all craving different smoothie ingredients, and I can make single servings for whoever wants something different. Or my personal favorite use, to make sauces, dressings, or salsa in smaller and easier batches.

Now onto the recipe that I hope you will try for your breakfast or any time of day, you can customize with your preferred fresh fruit/frozen fruit or added superfood supplements.

Green Goodness Smoothie

INGREDIENTS

1 ½ cups Almond Milk (or nut milk of choice)

½ cup Full-Fat Coconut Milk (place in fridge over night for thicker consistency)

1 cup Green Grapes

1 ½-2 cups Powergreens mix (Baby Spinach, Baby Kale, Swiss Chard)

3 stalks Celery

½ Lemon (juiced)

½ Lime (juiced)

3 sprigs Mint

1 ½ cups Frozen Fruit (I used a mix of Peaches, Mango, Pineapple, & Strawberries)

1 Banana

2 tablespoons Chia Seeds

1 tablespoon Spirulina

INSTRUCTIONS

1. Place all ingredients in blenders in order of: liquids first, then greens, fresh fruit, frozen fruit, and finally seeds and powers.

2. Blend together on “Smoothie” setting of Oster Pro Blender with Texture Select Settings.

3. Enjoy the Green Goodness and nutritional benefits. Cheers to health!

This delicious smoothie recipe has been sponsored by my new favorite kitchen appliance: Oster® and their new Oster Pro Blender with Texture Select Settings, which can be found at Amazon.com on sale now from 11/22-11/29 for $74.99! bit.ly/2QFkLmI

What’s your favorite type of smoothie? Share with us in the comments below!

Love and Health,

The Vegan Momma

The Best Ever Pancakes!

Happy Fall Y’all! The weather is cooling (or at least we are willing it to!), sweater weather, boots, and the smell of crisp leaves are in the air! The only thing missing is the best ever pancakes that you HAVE to enjoy all season long (and after)! PUMPKIN SPICE PANCAKES!!! You are going to be just as obsessed as we are, our kiddos beg for these on the weekend mornings, and we’re more than happy to whip these up while playing Jake Johnson “Banana Pancakes” on repeat (cue dancing and pancakes flipping)!

I’m drooling just thinking of these amazing pancakes! Okay without further ado, onto the RECIPE!

PUMPKIN SPICE PANCAKES

INGREDIENTS

2 Cups Unbleached All-Purpose Flour OR Bob’s Red Mill: 1:1 Gluten Free Flour OR Preferred GF 1:1 brand

2 tsp Baking Powder (Aluminum Free!)

1 tsp Baking Soda

1 tsp Cinnamon

1-2 tsp Pumpkin Pie Spice

1/4 tsp Himalayan Pink Salt

1 Cup Organic Pumpkin (canned or fresh purred–add extra depending on consistency)

3 tbsp Maple Syrup (plus extra for serving, while pancakes are cooling warm it on the side!)

1-2 tbsp Coconut Sugar (depending on desired sweetness)

2 tsp Pure Vanilla Extract

1 1/2 Cups Unsweetened Almond Milk/ preferred non-dairy milk)

1 tbsp Avocado Oil (or preferred cooking oil)

Dairy-free butter for serving

Pomegranete Seeds for topping or preferred fruit or nuts (optional)

METHOD

  1. Sift all dry ingredients
  2. Mix all wet ingredients
  3. Mix together dry with wet ingredients—I like to use a blender or can handmix well
  4. Use 1/4 cup to dollop onto greased hot skillet (medium heat)
  5. Flip once starting to bubble
  6. Set aside on plate and make more until batter is gone
  7. Warm Maple Syrup
  8. Top Pancakes with fresh fruit or nuts (optional)
  9. Serve pancakes with butter, drizzled maple syrup!
  10. Enjoy the taste of Fall Y’all!

What’s your favorite thing about the Fall Season?!

I hope you enjoy this season with all the yummy food, apple picking, pumpkin patches, in awe of the leaves changing colors, Thanksgiving dinners, and all the pumpkin spice EVERYTHING!

Love & Veggies,

The Vegan Momma

Pink Dragon Smoothie

Looking for a vibrant, fun, and tasty summer smoothie recipe that the whole family will love? Try out The Vegan Momma’s Pink Dragonfruit Smoothie recipe! As always, it’s 100% vegan, organic, and non-gmo!

1 cup frozen or fresh “pink flesh” dragonfruit (pitaya) fruit

1/2 cup frozen or fresh mango

1/2 cup frozen or fresh raspberries 

Add ice if not using enough frozen fruit 

2 cups almond milk or coconut milk 

1-2 bananas

Blend til smooth, add more milk or water if needed, enjoy!

For more recipes subscribe to my blog and follow me on Instagram!

Love,

The Vegan Momma

Watermelon Tofu Feta Summer Salad

Who doesn’t love a refreshing, full of flavor, easy summer salad! When I think summer, I think hot days, flip-flops, pool parties, and hydrating watermelon being front and center. I partnered with Alessi Foods to try out their absolutely delicious authentic high quality Italian ingredients that are perfect for salads & vegan recipes! The whole vegan momma family loved this vegan Watermelon Salad with Tofu Summer Feta Salad, it’s definitely going to be a summer staple over here!

Alessi’s White Balsamic infused with Raspberry is a game changer, and I’m adding all their balsamic reductions to everything I possible can! On to the delicious salad, can’t wait for you to try it!

Ingredients
Directions

1. Half the watermelon, either melon ball or slice the watermelon. You can keep the watermelon bowl part to serve the salad in.

2. Crumble Tofu into a bowl and mix in olive oil, balsamic vinegar, and Himalayan salt. Set aside.

3. Assemble the salad into salad serving bowl: lay down the bed of arugula, avocado, cucumber, raspberries, strawberries, tofu feta. Place watermelon, and then drizzle both balsamic reductions, and raspberry blush white vinegar. Top with mint and pine nuts, toss the salad & serve!

This is very delicious paired with Alessi Thin Breadsticks and Alessi Sputini Italian Crackers with Rosemary! Buon Appetito!

Use my promo code VEGANMOMMA for 15% off your Alessi Foods order (online orders over $20 ship free)!

What’s a summer dish that you always crave when the weather starts heating up? Let me know in the comments below! I hope you enjoy my delicious fresh take on a watermelon salad!

Love & Veggies,

The Vegan Momma

My Favorite Vegan Kitchen Gadgets

As a vegan, who is passionate about both healthy and equally delicious food, I have accumulated a list of very helpful kitchen gadgets that have made vegan cooking fun and easy—as well as time-saving, which all of us Mommas’ need more of in our lives!

Learning how to cook new recipes and completely plant-based may seem challenging at first, but it is actually very easy and can be really fun as you explore new flavors and items, as well as new kitchen gadgets to take advantage of!

All of My Favorite Kitchen Gadgets

1.High-speed Blender: I am absolutely in love with my Blendtec!  It makes my morning green smoothies easy and fast, which the whole family is very thankful for! It is basically what I use for a food processor too, and can even make blended soups and sauces—which you’re going to want for creamy vegan sauces! Also—my daughter’s favorite: Nice Cream—blended frozen bananas that make an ice cream consistency!

2. Cast iron skillet: Not only does it add a source of iron to your cooking, I swear it adds better flavor and all-around cooks everything tastier! I also love that you can make one skillet meals and you can put it in your oven if you want to.

3. Spiralizer: Because who doesn’t like zoodles, or at least saying the word zoodles?! I also enjoy making curly fries for the kiddos with this fun gadget!

4. Good knife set: Makes chopping those fruits and veggies are breeze! I love this colorful & durable set. I also recommend sharping them monthly.

5. Bamboo cutting boards: Bamboo cutting boards are what I prefer to chop on and will last a long time, they’re also pretty!

6. Collapsible strainer: This colorful handy dandy collapsible strainer has a minimal profile, so easy storage!

7. Instant Pot: Multi-functioning, easy, and fast are all things that this amazing kitchen gadget is capable of. You can make rice, soup, chili, yogurt, popcorn, pasta, steamed potatoes & vegetables, beans, and even vegan cheesecake! I’m always learning new ways to use my instant pot and am absolutely in love with it!

You’ll find all of my favorite kitchen gadgets on my The Vegan Momma Amazon Shop https://www.amazon.com/shop/theveganmomma

In future posts, I’ll be sharing with you specific recipes that you’ll be able to make with some of these fun gadgets! Happy vegan cooking y’all!

Love & Veggies,

The Vegan Momma