Pico de Gallo (Gluten Free)

If it's cold where you are make this yummy summertime snack to remind you that summer is close ahead. Serve with Trader Joe's unsalted organic white corn tortilla chips and a "Corona" Light beer (Vegan) garnished with a lime wedge!

Pico de Gallo: Makes 3 cups

2 - 1/2 c tomatoes, chopped

1/2 c white onion, finely chopped

1 small jalapeno pepper, finely chopped

1 fresh squeezed lime

Stir together all ingredients and serve with unsalted corn tortilla chips. Keep Pico de Gallo in a sealed container up to 5 days in the fridge, if it lasts that long!

Lazy Morning Blueberry Pancakes

Yummy, these are so tasty when served with warmed pure maple syrup and a glass of freshly squeezed orange juice! Great for a Lazy Saturday morning! Watch some cartoons while you eat them, you will feel like a little kid again!

Makes 10 pancakes (5 inch)

1 c whole wheat flour

1 c unbleached flour

3 T Vegan cane sugar

3 T baking powder

2 c soy, almond OR rice milk

3 T canola oil

3/4 c organic fresh OR frozen blueberries

Combine dry ingredients in bowl. Add soy OR milk and oil until smooth. Pour about a 1/4 c of the batter onto the griddle to make a pancake. You can usually fit 6-8 pancakes onto the griddle. Place a few blueberries on top of the batter. Wait until the pancakes starts to bubble, about 2-3 minutes, then with a spatula, flip. Cook for another 2-3 minutes. Serve with warmed pure maple syrup.

*If your batter becomes too thick, just whisk in more soy, almond or rice milk!

TRICK: To see if your griddle is hot enough, flick a few drops of water onto it, if it sizzles the griddle is ready for the batter!

Kristin's Canadian Sweet Potato Wedges

Amy's best friend Kristin made these on a visit to Canada. They were so FABULOUS! We are now addicted to anything that has to do with sweet potatoes...and they are so good for you! Serve these with the amazing soy yogurt or soy sour cream herb dip! Thank you Kristin!

Serves 4

Wedges

3 sweet potatoes

1 T extra virgin olive oil

1 T dark brown sugar (make sure its Vegan)!

1 t ground cumin

1/2 t garlic powder

1/4 t cayenne pepper

Soy yogurt OR soy sour cream herb dip

1 c plain soy yogurt OR soy sour cream

1 t dried rosemary or dill

1 t finely grated lemon, orange or lime peel

Preheat oven to 450F. Place foil over large baking sheet, spray with olive oil and place in oven. Peel sweet potatoes and cut into wedges. In a large bowl, toss sweet potato wedges in oil. Then toss them in the sugar and spice mixture until each wedge is thoroughly coated. Place wedges onto hot baking sheet (BE CAREFUL). Roast in oven for 25 - 30 minutes until tender. Make sure you flip them about 3 times while roasting so every side gets cooked. While wedges are roasting, in a small bowl mix together soy yogurt OR soy sour cream, herbs and fruit peel. Serve wedges immediately with soy yogurt OR soy sour cream herb dip!

Lemon "Earth Balance" Pasta

If you are in a hurry, this is a great recipe and it tastes amazing!! Serve with a glass of white wine. "Frey Vineyards" has a fabulous selection of Vegan wine (which means it has no sulfites added). We introduce "Earth Balance" to you in this recipe that comes in a Vegan buttery spread or sticks (also available in a soy free version).

*Toss in your favorite vegetables like: steamed asparagus, steamed spinach, steamed broccoli, red bell pepper, artichoke hearts, etc. Add "Gardein" meat free "chick'n" filets for a well rounded supper! Two filets have 470 mg of sodium per serving, but if you are in a hurry just do it!!!

Serves 3-4

12 oz box of curly pasta (we like the cavatelli noodles - super curly)!

1/4 c "Earth Balance" buttery spread or sticks

2 T grated lemon peel

2 T fresh squeezed lemon juice

2 T lemon or citrus pepper

Cook pasta according to directions on box. Drain. Melt "Earth Balance" buttery spread or sticks in saucepan over low heat. Stir in lemon peel, lemon juice and lemon pepper. Toss drained pasta with lemon sauce while hot. Serve immediately!

Spicy Valentine Soup (Gluten Free)

Make this for your Valentine! Serve it in a nice deep bowl with a slice of fresh French bread or some yummy gluten free crackers! Snuggle under a blanket on the couch and watch a romantic comedy! This soup is on the spicier side so if you want it a little more mild just add a 1/4 t of red pepper flakes instead!

Serves 4 - 6

3 T extra virgin olive oil

2 carrots, peeled and diced into small cubes

1 small onion, chopped

1 clove garlic, minced

1 - 26 oz jar of Organic Marinara Sauce - No salt added (Trader Joe's brand)

1 - 32 oz tetra pack of low sodium vegetable broth

1 - 15 oz can of cannellini beans, drained and rinsed (Eden Organic brand - No salt added)

1/2 c gluten free elbow pasta (or any kind of pasta if you are not worried about gluten free)

1/2 t red pepper flakes (next time you order your Vegan pizza - ask for some packages of red pepper flakes, that way you save money and don't have to buy them!)

1/2 t black pepper

Heat olive oil on low-med heat in a big soup pot. Add carrots, onion and garlic. Cook until soft (about 6-8 minutes) Add jar of marinara, vegetable broth, cannellini beans, red pepper flakes, pasta and pepper. Simmer for 10-12 minutes or until noodles are tender.

Chocolate Chip Waffles

We make these at least once a week, they are super easy to make! Serve them with warmed pure maple syrup and a glass of freshly squeezed orange juice! To make them gluten free use brown rice flour (make sure it says gluten free on the package)!

Chocolate Chip Waffles: Makes 4 medium waffles

1 - 1/4 c whole wheat pastry flour (we love this flour, its light and airy)

2 t baking powder (we use a sodium and gluten free brand HAIN PURE FOODS)

1/2 t ground cinnamon

1 - 1/4 c soy, almond or rice milk

1/4 c unsweetened applesauce OR mashed/pureed banana

1 t ground flax seed (optional)

1 t vanilla

1/3 c Vegan chocolate chips (we use the Tropical Source brand by Sunspire). Trader Joe's semi-sweet chocolate chips are Vegan too!

*If your batter becomes too thick, just whisk in more soy, almond or rice milk!

Directions: Turn on waffle iron. Mix all ingredients together with a whisk. Once the iron is ready spray iron with non-stick cooking spray (we like olive oil or canola spray) place about a 1/3 c -1/2 c of batter and sprinkle a few chocolate chips on top of the batter and close lid. The top half of the waffle tends to stick to the iron because of the chocolate chips, so be careful to open the lid slowly!!

Sunday Baked Beans (Gluten Free)

We make this recipe almost every Sunday and anytime we decide to have a picnic. Since it is Sunday it is appropriate that this is our very first blog recipe! We place everything in a slow cooker after a late breakfast and keep them on low for 6 hours! Enjoy!

-The Pink Vegans

Sunday Baked Beans: Serves 6

3 - 15 oz cans of navy or great northern white beans, drained

1/2 c chopped onion

1/3 c ketchup (we use a low sodium and unsweetened ketchup), but any Vegan ketchup will do!

1/4 c packed dark brown sugar (make sure its Vegan - a good brand is Wholesome Sweeteners)

2 T pure maple syrup

2 T molasses

1 T yellow mustard (Annie's organic yellow mustard)

1 - 1/2 t dark or toasted sesame oil (keep it in the fridge and it will last a long time)

1/8 - 1/4 t liquid smoke (key ingredient, gives beans rich smoky flavor without harming the piggies)

1/4 t black pepper (we love fresh cracked black pepper)

Directions: Place beans into slow cooker and stir in onion. Whisk together ketchup, brown sugar, maple syrup, molasses, mustard, oil, liquid smoke and pepper in bowl. Stir into bean mixture. Cover and cook 6 hours on low or if you are in a hurry 3 hours on high!