Creative Cooks

Gluten-Free Vegan Peanut Butter Cup Cheesecake
Prep Time 20 minutes Chill Time 4 hours Total Time 4 hours 20 minutes Servings 10 slices

Ingredients

For the crust
½ cup roasted peanuts
1 cup (96g) almond flour
3 tablespoons cacao powder
3 tablespoons (63g) pure maple syrup
2 tablespoons (25g) refined coconut oil
½ teaspoon sea salt

For the cheesecake
1½ cups raw cashews soaked for at least four hours or preferably overnight, drained and rinsed in cool water before using
½ cup canned full-fat coconut milk
⅓ cup (111g) pure maple syrup
½ cup (128g) creamy peanut butter
2 tablespoons refined coconut oil melted and cooled
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon sea salt to taste if your peanut butter is salted

For the dark chocolate drizzle & garnish
3 oz. dark chocolate finely chopped
¼ cup canned coconut milk
Mini peanut butter cups

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VEGAN SINGAPORE NOODLES
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 2

Ingredients
**SAUCE
2 cloves garlic, minced (1 Tbsp or 6 g)
2 Tbsp (30 ml) tamari or soy sauce
1-2 Tbsp coconut sugar (to taste)
1 large lime, juiced (~ 3 Tbsp or 45 ml)
**NOODLES
6 ounces (170 g) thin rice noodles
2 Tbsp (30 ml) toasted sesame oil, divided
1/4 white or yellow onion, thinly sliced (27 g)
3/4 red bell pepper, thinly sliced (90 g)
12 snow peas (~40 g)
1 Tbsp (15 ml) tamari or soy sauce
4 tsp (12 g) curry powder, divided
**FOR SERVING* optional
8 ounces (227 g) extra firm tofu, pressed dry and cubed*
Sriracha or chili garlic sauce
2 green onions, thinly sliced

Instructions
See notes if adding tofu.
Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar and lime juice to a small mixing bowl. Whisk to combine, then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp toasted sesame oil, onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
To the still-hot skillet, add remaining 1 Tbsp sesame oil, cooked rice noodles, sauce and remaining 2 tsp curry powder. Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave, or in a saucepan over medium heat.

Notes
*To add tofu, double the amount of sauce, then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7.

Potato Curry - Vegan
Prep Time 15 minutes Cook Time 40 minutes Servings 4


Ingredients

US
2 tablespoons vegetable oil
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons freshly grated ginger
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon sweet paprika
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 ½ pounds russet potatoes, scrubbed and cut into 1-inch pieces
1 cup vegetable broth
1 cup full-fat coconut milk
1 (14 ounce or 400 gram) can diced tomatoes
1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
½ cup frozen peas, thawed
Salt and pepper, to taste
Fresh cilantro, for topping, optional

Metric
29.57 ml vegetable oil
1 medium onion, diced
3 garlic cloves, minced
4 g freshly grated ginger
5 g garam masala
4 g ground cumin
2 g ground turmeric
2 g sweet paprika
1 g cumin seeds
1.5 g mustard seeds
1133.98 g russet potatoes, scrubbed and cut into 1-inch pieces
236.59 ml vegetable broth
236.59 ml full-fat coconut milk
1 (14 ounce or 400 gram) can diced tomatoes
1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
72.5 g frozen peas, thawed
Salt and pepper, to taste
Fresh cilantro, for topping, optional

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring occasionally, until it begins to soften.
Stir in the garlic, ginger, garam masala, ground cumin, turmeric, paprika, cumin seeds, and mustard seeds. Sauté the mixture for about 1 minute, until it becomes very fragrant, stirring constantly to prevent burning.
Stir in the potatoes and broth. Raise the heat and bring the liquid to a boil.
Lower the heat and cover the pot. Let the mixture simmer with the lid on for about 15 minutes, until the potatoes are tender but not falling apart. Remove the lid every so often and give it a stir. (Note 1)
Remove the lid from the pot and stir in the coconut milk, tomatoes, and chickpeas. Let the mixture continue to simmer, uncovered, until the potatoes are very tender and the sauce is thick.
Stir in the peas and remove the pot from heat.
Season the curry with salt and pepper to taste. Serve with fresh cilantro.

Recipe Notes

Make sure to scrape the bottom of the pot with your spoon every time you stir it. The potatoes can easily settle to the bottom and burn.
This recipe makes about 6 cups of curry.

Portobello Vegan Beef(less) Stew
Prep Time 20 minutes Cook Time1hour Total Time 1 hour 20 minutes Servings 6

Ingredients
US Customary

2 tablespoons olive oil
1 pound portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
¼ cup all-purpose flour
4 cups vegetable broth
2 pounds red potatoes, cut into 1 to 2 inch chunks
2 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh rosemary
1 cup dry red wine
2 tablespoons tomato paste
1-2 teaspoons Marmite (optional, but highly recommended for savory flavor)
½ teaspoon liquid smoke, or to taste (optional)
Salt and pepper to taste

Metric

29.57 ml olive oil
453.59 g portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
31.25 g all-purpose flour
946.35 ml vegetable broth
907.18 g red potatoes, cut into 1 to 2 inch chunks
29.57 g fresh thyme leaves
29.57 g finely chopped fresh rosemary
236.59 ml dry red wine
29.57 g tomato paste
4.93 g Marmite (optional, but highly recommended for savory flavor)
2.46 ml liquid smoke, or to taste (optional)

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Vegan Cornish Pasties
Prep Time 25 minutes Cook Time 45 minutes Total Time 1 hour 10 minutes Servings 4

Ingredients

US Customary

For the Pastry

2 cups all-purpose flour
½ teaspoon salt
¼ cup vegan butter, chilled
¼ cup vegetable shortening
8 tablespoons cold water, plus up to 2 additional tablespoons

Fillings
1 small Russet potato, peeled and diced (½-inch), about 1 cup of potato
1 cup diced rutabaga (½-inch)
1 small onion, roughly chopped (about ½ cup)
1 (8 ounce/227 gram) package seitan, cubed (½ inch)
Salt and pepper, to taste
1 tablespoon vegan butter
2 tablespoons unflavored and unsweetened non-dairy milk

Metric

For the Pastry

250 g all-purpose flour
3 g salt
28 g vegan butter, chilled
51.25 g vegetable shortening
118.29 ml cold water, plus up to 2 additional tablespoons

Fillings
1 small Russet potato, peeled and diced (½-inch), about 1 cup of potato
140 g diced rutabaga (½-inch)
1 small onion, roughly chopped (about ½ cup)
1 (8 ounce/227 gram) package seitan, cubed (½ inch)
Salt and pepper, to taste
8 g vegan butter
29.57 ml unflavored and unsweetened non-dairy milk

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Vegan Birria Tacos
Prep Time 40 minutes Cook Time 55 minutes Total Time 1 hour 35 minutes Servings 4 servings

Ingredients

*For the Paste
4 dried guajillo peppers
3.5 ounces chipotle peppers in adobo sauce (half of a 7-ounce can)
4 garlic cloves
2 tablespoons red wine vinegar
1 cup fire roasted tomatoes
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon ground cloves

*For the Vegan Birria
¼ cup olive oil
1 ½ pounds pearl oyster mushrooms, thinly sliced
1 medium onion, diced
4 cups vegetable broth
2 bay leaves
Salt and pepper, to taste

*For the Tacos
2 tablespoons olive oil, or as needed
12 corn tortillas, or more as needed (Note 1)
¾ cup shredded vegan cheese

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Vegan Chicken Pot Pie
15 min Prep Time 45 min Cook Time 1 hr Total Time Serves 6

Ingredients

2 tablespoons olive oil, divided
10 ounces cremini or button mushrooms, stemmed, cleaned and sliced
1 medium onion, diced
2 cups diced carrots (about 3 medium carrots)
1 1/2 cups diced celery (about 2 stalks)
3 garlic cloves, minced
1 (8 ounce) package seitan, finely diced
1 cup dry white wine
1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1/2 cup whole wheat flour (all-purpose works too)
2 cups vegetable broth
1 cup unsweetened soy or almond milk
2 tablespoons nutritional yeast flakes (use more if you'd like)
1 tablespoon soy sauce
1/2 teaspoon liquid smoke
1 cup frozen peas, thawed
salt and pepper to taste
1 vegan pie crust of choice (you can use store bought pie crust, or vegan puff pastry)

Instructions

*Coat the bottom of a large pot with 1 tablespoon of oil and place over medium heat. Add mushrooms in an even layer and cook for about 5 minutes, until browned on bottoms. Flip and cook 5 minutes more. Remove from the pot and transfer to a plate.
*Add remaining oil to the pot, along with onion, carrot, celery and garlic. Cook for about 10 minutes, flipping occasionally with a spatula, just until the veggies begin to soften and onions become translucent. Return mushrooms to the pot and add seitan, along with any juice in the package.
*Add wine, rosemary and thyme to the pot and bring to a simmer. Allow to cook for about 10 minutes, until most of the liquid has cooked off.
*Add flour, a bit at a time, stirring frequently to form a thick paste that coats the veggies. Add broth, milk, nutritional yeast, soy sauce and liquid smoke. Raise heat and bring to a simmer. Lower heat and allow to cook at a low simmer for about 10 minutes, stirring occasionally, until veggies are tender. Stir in peas. Taste test and season with salt and pepper to taste. Adjust any other seasonings as desired.
*Preheat oven to 375°. Gather a 9 x 9-inch casserole dish. Use a rolling pin to roll pie crust or puff pastry so that it's large enough to fully cover the top of the dish. (This may not be necessary if using premade puff pastry.)
*Transfer the vegetable stew into the dish, then drape crust overtop, trimming any low hanging edges. Cut a few slits in the dough.
*Bake until crust is golden brown and the filling is bubbly, about 30-35 minutes if using a puff pastry crust, 40-45 minutes for pie crust or olive oil crust.
*Remove from oven and allow to sit for about 5 minutes before serving.

Vegan Glutenfree Grain-free Pizza Crust
Prep Time15 mins Cook Time25 mins Total Time40 mins Servings: 12

Ingredients

1 cup (115 g) almond flour
½ cup (60 g) tapioca starch
1 ¼ teaspoon baking powder
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon oregano

Wet ingredients:

3 tablespoons nondairy yogurt or you can also use coconut cream, or cashew cream or thick oatmilk
1 tablespoon oil
½ cup (125 g) nondairy milk such as almond milk light coconut or oat milk

Instructions

In a bowl mix all dry ingredients really well
Press and mix to break all the almond flour lumps. Then add in the non-dairy yogurt, oil then 1/3 cup non-dairy milk and mix well. The batter will be pretty thick.
Add in the milk, 1 tablespoon at a time to make into pancake like batter. You don’t want the batter to be too thin otherwise it will make a really thin crust pizza
Line a baking sheet with parchment then spoon half of this batter onto the baking sheet then spread using large spoon to make a round or oval.
Once the batter is spread, even it out. if it’s too thick in the middle , you can spread the batter from middle outwards to keep the center thin.
Then cover it with another parchment paper lightly, it might stick in some places which is fine.
Then put the baking sheet in a preheated oven at 425F (220c). (if you’re using a thin metal baking sheet, line the baking sheet with 2 parchment sheets. Almond flour can brown really easily so you don’t want it to get sudden heat from a thin metal baking sheet)
Bake for 12-14 minutes, depending on the thickness of the crust and your baking sheet.
Remove this crust from the oven then top it with topping of choice, sauces, veggies, cheese etc toppings of choice.
Add toppings to this crust which will require less than 15 minutes of bake time in the oven. Because the crust will start to brown too much after 15 mins
After adding the toppings and cheese and whatever you like, put it back in the oven at 400F (205 c) for 8-12 minutes, depending on the toppings.
Then start the broiler for the cheese to melt for 2-4 minutes, depends on the cheese and thickness of toppings.
Then remove from oven, let it sit for a few minutes then slice and serve!
Store in the fridge for upto 4 days. Reheat in the oven or microwave

Chickpea Masala Sandwich
Serves: 2 sandwiches Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

olive oil
1 x 400g / 14.1oz tin of chickpeas, drained + rinsed
salt + pepper
2 garlic cloves, peeled + chopped
1 thumb of fresh ginger, peeled + chopped
1/2 red chili, chopped
1.5 tsp cumin powder
1 tsp paprika
1 tbsp tomato purée
1/4 cup vegan mayonnaise
1/4 cup vegan plain yoghurt

To serve:

4 slices of bread, or gluten-free bread
mango chutney
baby spinach leaves
tomato, sliced
cucumber, sliced
red onion, sliced
1 small handful of fresh coriander

Method

First add some olive oil to a pan. Next add the chickpeas along with a pinch of salt and pepper and fry for 8 minutes.
Add the garlic, ginger, red chilli, ground cumin, paprika and tomato puree to the pan and fry for 2 minutes.
Transfer the chickpea mixture to a bowl and stir in the vegan mayonnaise and yoghurt.
To serve, spread a little mango chutney over a slice of bread.
Next add some spinach leaves followed by the chickpea masala mixture, then some slices of tomato, cucumber, red onion and finally a few coriander leaves.
Close the sandwich with a second slice of bread. Repeat for the second sandwich.

Vegan California Roll with Avocado Wasabi
Serves: 2

Ingredients

Vegan California Roll Ingredients:
1/2 cup short-grain rice
1 Tbsp. rice vinegar
1 can (14-oz. each) hearts of palm, drained
1 Tbsp. vegan mayonnaise
1/2 tsp. low-sodium Old Bay® seasoning
3 1/4 sheets nori
3/4 ripe, Avocado, seeded, peeled and sliced
1/2 cucumber, sliced into thin matchsticks
1/2 tsp. water, divided
1/2 cup Avocado Wasabi Sauce (see make-ahead recipe below)

Avocado Wasabi Sauce:
1/2 ripe, Avocado, seeded and peeled
1/4 cup water, plus more as needed
1/2 tsp. wasabi powder, to taste
1/4 tsp. garlic powder
1/8 tsp. salt, to taste
1/8 tsp. pepper, to taste

Instructions

Cook rice according to package directions. When done, add rice vinegar. Stir and set aside.
To make the “crab” mix, use a knife to slice the hearts of palm into small, thin pieces, similar in texture to lump crab meat, then add to a medium bowl. Stir in mayonnaise and Old Bay seasoning. Crumble ¼ sheet nori into the bowl and stir once more.
Place a sheet of nori onto a sushi mat or parchment paper. Spread out rice into an even layer. In a horizontal line towards one end of the nori sheet, place a few spoonfuls of “crab” mix, sliced cucumbers and sliced avocado.
Roll the sushi tightly, adding a bit of water with your finger at the end to help the nori stick to itself and close the roll. Slice into 8-10 pieces.
Drizzle with avocado wasabi sauce and serve.

Avocado Wasabi Sauce Instructions:

In a blender, add all ingredients and blend.
Add more water as needed to blend to desired consistency.
Set aside.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.