gluten-free

Pumpkin Roll with the neat egg

Celebrate all things fall with this spiced Pumpkin Roll.  It’s made with the neat egg and it’s all rolled up with a sweet cream filling, making for a cute and delicious plant-based dessert.

 

SERVINGS: Makes 12-15 servings.

 

INGREDIENTS: *recommended brands

Filling:

8 oz plant-based cream cheese *Kite Hill

3 tablespoons plant-based butter, softened

1 ⅔ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons coconut cream (solids from canned coconut milk)

 

Cake:

¾ cup flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon pumpkin pie spice

¼ teaspoon baking powder

1 cup canned pumpkin puree

⅔ cup coconut sugar

3 tablespoons cooking oil of choice

½ teaspoon vanilla extract

1 neat egg, prepared according to package instructions

¼ cup plant-based milk

 

DIRECTIONS:

Preheat the oven to 350.  Line a 11 x 15 jelly roll pan with parchment paper.

In the bowl of a stand mixer, add all the cake ingredients and mix on medium until thoroughly combined.

Spread the batter evenly onto the prepared pan.  Bake for 12-15 minutes until a …

Pumpkin Whoopie Pies with the neat egg

What’s a whoopie pie, you ask?!  This sweet treat is of Pennsylvania Dutch origin, and the story goes that anyone who eats this cream filled cake-like sandwich, can’t help but proclaim, “Whoopie!”  You’ll hear extra praise for this plant-based and gluten-free pumpkin version which makes the perfect fall dessert.

 

SERVINGS: Makes 12 whoopie pies.

 

INGREDIENTS: *recommended brands

Filling:

¾ cup raw, unsalted cashews, soak in water for 4 hours

½ cup coconut cream (the solid part from a refrigerated can of coconut milk)

1 tablespoon maple syrup

1 tablespoon coconut oil, melted

½ teaspoon cinnamon

Pinch of salt

 

Cakes:

2 ¼ cup  *King Arthur Gluten Free Flour

½ cup coconut sugar  *Bob’s Red Mill

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Pinch of salt

1 neat egg, prepared according to package instructions

1 tablespoon apple cider vinegar  *Bragg

1 teaspoon vanilla extract

¾ cup plant-based milk

1 cup canned pumpkin puree

¼ cup cooking oil of choice

 

DIRECTIONS:

First, prepare the filling, as it needs …

neat Original Holiday Herb Stuffing

Impress your guests with a plant-based take on the classic stuffing side-dish, the perfect accompaniment to your next holiday feast.
SERVINGS: Makes 9 servings.
INGREDIENTS:
2 pouches neat (Original or Italian)
1 14-16 oz bag stuffing cubes
½ cup plant-based butter, melted
1 sweet onion, diced
3 celery stalks, diced
2 garlic cloves, minced
3 cups vegetable broth
2 neat eggs, prepared
¼ cup chopped fresh parsley
1 tsp dried rosemary
1 tsp dried sage
½ tsp salt
½ tsp black pepper
DIRECTIONS:
Preheat oven to 325.  Grease a 13 x 9 baking dish.
Prepare neat crumbles according to package directions.
In a skillet over medium heat, saute the onions and celery and butter until the vegetables are soft, about 7-9 minutes.  Add the garlic and cook 2 minutes longer.
In a large bowl, mix together the vegetables with the stuffing cubes and remaining ingredients.  Then add cooked neat crumbles and toss gently to combine.
Transfer to the baking dish and bake uncovered 35-45 minutes until the top is golden …

Soft and Chewy neat egg Gingersnaps

The neat egg makes for a modern plant-based version of old-fashioned molasses cookies that will fill your home with the sweet smells of the holidays!
SERVINGS: Makes 2 dozen cookies.
INGREDIENTS:
1 cup brown sugar
1 cup plant-based butter, softened
¼ cup molasses
1 neat egg, prepared
1 tsp. Vanilla extract
2 ½ cup flour
2 tsp. Baking soda
1 tsp. Cinnamon
1tsp. Ground ginger
½ tsp. Salt
¼ cup sugar for coating
DIRECTIONS:
Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.
Using an electric mixer, beat together the brown sugar, butter, molasses, and neat egg until fluffy and well combined.  Add the vanilla.
In a separate bowl, mix together the flour, baking soda, cinnamon, ginger, and salt.  Gradually add flour mixture to butter mixture and thoroughly combined, but do not over mix.
Roll rounded tablespoons of the dough into balls, place on a cookie sheet 1 ½ inches apart.
Bake for approximately 14 minutes.  Cookies will be soft to the touch but will …

Cranberry Cocktail neatballs

Create this colorful, fancy-yet-easy, plant-based app for your next holiday happy hour!
SERVINGS: Makes 10 meatballs.
INGREDIENTS:
1 package neat meat-replacement mix (Original or Italian)
1 can cranberry sauce, divided
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon ketchup
1 tsp. Plant-based Worcestershire sauce
1 tsp. brown sugar
½ cup water, divided
DIRECTIONS:
Preheat oven to 350.  To prepare the neatballs, mix together the contents of 1 package of neat with half of the can of cranberry sauce and ¼ cup of water.  Line a baking sheet with a non-stick silicone mat or parchment paper.  Roll mixture into 10 equal size balls and place on a non-stick silicone mat.  Bake in the oven for 15-18 minutes.
In a sauce pan over medium heat, combine the remaining ingredients and whisk until sugar is dissolved and the mixture begins to bubble slightly, about 3 minutes.
Pour the sauce over cooked neatballs, serve while warm and ENJOY!
Shop neat meat on Amazon.

Loma Linda Sloppy Joe Stuffed Portabella Mushrooms

Impress your guests with this surprisingly simple plant-based dish, served as an appetizer or main dish, it’s sure to excite taste buds!
Serves 4-6
Ingredients:
2 pouches Loma Linda Sloppy Joe
6 portabella mushrooms
3 tablespoons olive oil
Salt and pepper
1 cup frozen chopped spinach
½ cup canned diced tomatoes
½ teaspoon garlic powder
¼ cup fresh parsley, chopped
4 oz. plant-based mozzarella
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Wash and remove stems and gills from the mushrooms.  Brush each side of the mushroom with olive oil and sprinkle with salt and pepper.  Bake mushrooms for 8 minutes.
Meanwhile, heat a non-stick skillet over medium heat.  Pour the contents of 2 Sloppy Joe pouches into the skillet.  Add the spinach, tomatoes, and garlic powder.  Heat until warmed through.
Top the pre-baked mushrooms with the sloppy joe mixture.  Sprinkle with fresh parsley and cheese.  Bake for an additional 5 minutes until cheese is melted.  Serve while still …

Loma Linda Cashew Pad Thai with Veggie Potstickers

Loma Linda Cashew Pad Thai with Veggie Potstickers
These easy-to-make veggie potstickers will pair well with our Cashew Pad Thai, making for an inexpensive meal to replace a Thai take-out night.
Serves 4
Ingredients:
2 pouches Loma Linda Cashew Pad Thai
1 ½ tablespoons sesame oil
1 clove of garlic, minced
2 green onions, chopped
1 carrot, grated
½ cup shredded cabbage
1 bell pepper, diced
2 tablespoon chopped fresh cilantro
½ tsp fresh grated ginger
12-15 Wonton Wrappers
Cooking oil of choice for frying the potstickers, just enough to coat the pan
In a skillet, heat cooking oil for frying over medium to medium low heat.
In another skillet over medium high heat, heat the sesame oil.  Add the garlic, onion and cook 1 minute.  Add the carrot, cabbage, and pepper, cook until all veggies are soft and cooked through.  Turn the heat to low and add the cilantro and ginger, cook 1 minute and then turn the heat off.
On a wonton wrapper, place …