Panera Copycat Black Bean Soup

This soup has become a regular meal at our house- it’s delicious! It’s an instant pot recipe, though it can easily be made on the stovetop as well. Black beans are a great source of vegetarian protein, and adding more legumes to your diet has so many health benefits- they’re full of nutrients and fiber needed for a healthy diet!

INGREDIENTS:

1 onion, chopped

2–3 garlic cloves, minced

2 stalks of celery, chopped small

1/2 bell pepper, chopped small

1 small carrot, diced small

1.5 tsp cumin

1 cup dry black beans, rinsed

3 cups vegetable broth

1 tsp salt

1/2 lemon juiced (2 tbsp)

Note: I’d suggest making it according to the recipe for the first time, but for me, it had a little too much salt, lemon juice, and cumin, so now when I make this soup I reduce those amounts slightly, as well as reducing the amount of water for a slightly thicker soup. Also, when I make it I always double it to make a larger amount.

See the entire recipe and directions at Okonomi Kitchen.

Dairy Free Pumpkin Pie

I absolutely love pumpkin pie, but it’s sometimes a tricky thing to make when you’re dairy-free. I’ve made a lot of dairy-free pumpkin pies over the years, and some haven’t turned out as well. I made this one recently and thought it turned out great and was nice and simple.  I've put an egg substitution idea below for a vegan pie.

INGREDIENTS:

1 store-bought pie crust (or unbaked homemade pie crust)**
1 15-ounce can pumpkin puree
3/4 cup brown sugar
1 cup canned coconut milk (the full fat kind, not “light” coconut milk)
2 large eggs*
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon coarse salt

*For a vegan substitute, add an extra 1/4 - 1/2 cup of pumpkin puree. I’d also recommend adding 2 tbs of cornstarch, since no one wants a liquidy pumpkin pie!

**If you need a gluten-free pie crust, we have some available at the store, otherwise, here’s a great gluten-free pie crust recipe.

See the entire recipe and directions at Boston Girl Bakes.

Vegan Apple Cake

This upside-down apple cake looks absolutely gorgeous on a dessert table, and is a nice Thanksgiving option for people with special diets (there’s a gluten-free option at the bottom of this recipe). It’s also a lot lower sugar than most dessert recipes and doesn’t require a cast iron pan like most upside-down cake recipes do. This is a cake that everyone would enjoy, and let me tell you from experience, people with special diets REALLY appreciate when hosts make them dishes that they can actually eat!

Ingredients:

For the caramel apple topping:

4 tablespoons vegan butter

1/2 cup brown sugar

3 tablespoons maple syrup

1/4 teaspoon salt (you can add up to 1/2 tsp for extra salty caramel)

1 cup sliced apples

Dry ingredients for the apple cake:

1 1/2 cup flour*

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Wet ingredients:

1 cup soy milk (or almond milk, oat milk, or any other plant-based milk)

1 1/2 teaspoon apple cider vinegar or white vinegar or lemon juice

1/3 cup oil any neutral-flavored oil will work

1/2 cup apples diced

*For a gluten-free cake, try substituting almond flour, the almond taste goes very well with the flavors in this recipe. Almond flour does not rise as much as regular flour, but it is definitely delicious!

See the entire recipe and directions at The Hidden Veggies.

River's Pumpkin Bread

My daughter River loves this bread, it’s a favorite fall treat! This is a lower-sugar version than most quick breads and is full of antioxidants from the pumpkin! It makes a great breakfast or snack, and it makes your home smell delicious while it’s baking!

INGREDIENTS:

• 1 can pumpkin

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup oil

• 1/2 cup brown sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 teaspoon ground cinnamon

• 1/4 tsp each of clove, nutmeg, allspice, and ginger

• 2 cups all-purpose or whole wheat flour

DIRECTIONS:

1. Add all ingredients to a mixer except flour and mix well.

2. Add flour and mix until combined, try not to overmix.

3. Pour mixture into a greased loaf pan and bake at 350 degrees for 65-70 minutes.

4. You can also make these into regular-sized muffins, which cook at 350 degrees in about 20 minutes.

5. Wait until the loaves are cool before slicing.

6. Enjoy!

NOTES:

This recipe is extremely adaptable to be used with whatever you have in the house. I've made it with white flour, whole wheat flour, with bananas, with applesauce, and even rum or almond extract when I was out of vanilla.

You can also add raisins or chocolate chips, or increase the sugar if desired, but I prefer it plain since it has less sugar that way (I even once made this and forgot the sugar, and we still ate it!).

I usually double the recipe and then freeze them as individual slices which can then be heated up in the toaster.

Creamy Pumpkin Pie Bars (GF & Vegan)

This recipe is a great way to satisfy a craving for pumpkin pie with a lot less work, plus it’s allergy-friendly!

INGREDIENTS:

CRUST:

1 cup gluten-free rolled oats

1 1/2 cups almond flour

1/4 tsp sea salt

2 Tbsp coconut sugar

1 Tbsp maple syrup

4-5 Tbsp melted coconut oil 

FILLING:

2 3/4 cups pumpkin purée

1/4 cup maple syrup

1/4 cup coconut sugar (or substitute your favorite natural sugar)

1/4 cup unsweetened plain almond milk

2 1/2 Tbsp cornstarch

1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)

1/4 tsp sea salt

FOR SERVING optional: Coconut Whipped Cream

See the entire recipe and directions at the Minimalist Baker.

Quinoa with Lemon, Shallots, and Herbs

Quinoa is a wonderful, versatile grain, and this delicious recipe can easily be made into a main dish with the addition of garbanzo beans or another protein source.

INGREDIENTS:

1–2 shallots (or ¼ of an onion) – very thinly sliced – see notes

1 tablespoon olive oil

1 ½ cups quinoa, rinsed, drained (rinsing removes bitterness)

2 1/4  cups water

1 teaspoon kosher salt

1 ½ teaspoon cumin

1 teaspoon granulated garlic (or use 1–2 minced garlic cloves with the shallot)

1 teaspoon dried oregano (or italian seasoning, or herbs de Provence, or similar)

Garnish:

lemon zest from one small lemon,

sprinkling of fresh herbs ( italian parsley, dill, basil, cilantro)

2 tablespoons slivered almonds (optional- other nuts & seeds are ok, or just leave off)

sautéed shallot (see notes) or crispy shallots

drizzle of good olive oil– optional but good.

See the entire recipe and directions at Feasting at Home.

Matcha Blender Muffins

These delicious muffins are from a great new gluten-free recipe blog I discovered- Erin Lives Whole. Matcha is a green tea powder full of antioxidants and gives baked goods a unique flavor.

INGREDIENTS:

1.5 cups rolled oats

2 tbsp matcha powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 eggs

2 large bananas

1/4 cup maple syrup

1 tsp vanilla

1/3 cup almond milk

1/2 cup sliced almonds

See the entire recipe and directions at Erin Lives Whole.

No Bake Oat Bran Snack Bites

These little bites are a tasty treat for a quick breakfast or snack, plus they’re no-bake so they won’t heat up your house on hot days! Our Bob’s Red Mill oat bran is also on sale this month for $1.99 a bag, so be sure to pick some up!

INGREDIENTS:

1/2 cup peanut butter, or almond butter

1/3 cup pure maple syrup, or honey

1 teaspoon pure vanilla extract

1/8 teaspoon salt 1 cup rolled oats

1/3 cup almond meal, or almond flour

1/3 cup oat bran

1/4 cup whole flax seeds

1 tablespoon whole wheat flour, or all-purpose flour (optional)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup dried cranberries, chopped (or raisins or other dried fruit)

1/2 cup roasted almonds, chopped (optional for coating)

See the entire recipe and directions at Best Recipe Finder.

Chia Lemon Fresca

This refreshing homemade drink is simple to put together and is a great health boost! Fresh lemon juice is alkalizing and chia seeds are a great source of fiber and plant-based omegas!

INGREDIENTS:

3 cups cold filtered water

¼ cup lemon juice (about 1 large lemon)

1 Tablespoon chia seeds

Optional Sweetener - choose ONE of the following:

1 ½ Tablespoons sugar

1 ½ Tablespoons honey

1 ½ Tablespoons agave liquid stevia drops to taste

See the entire recipe and directions at Drive Me Hungry.

VARIATIONS ON CHIA FRESCA:

Watermelon chia fresca – Blend up watermelon and strain the pulp. Then chill the juice before adding chia seeds.

Strawberry chia fresca – Blend up strawberries with water and strain the pulp.

Cucumber chia fresca – Add thin slices of cucumber into a pitcher to create cucumber infused water.

Lime & Mint chia fresca – Muddle lime and mint before adding chilled water and chia seeds.

3 Ingredient No-Bake Granola Bars

These bars are a snap to put together and won’t heat up the kitchen on a hot day. They’re also easily customizable with what ingredients you have on hand.

Ingredients

3 cups rolled oats gluten-free, if necessary

1 cup peanut butter or other nut butter

1/2 cup maple syrup (or can substitute honey)

See the entire recipe and directions at The Big Man’s World.

Lentil Salad with Tomato and Dill

My cousin found this recipe and said it made a delicious, light summer meal. She also added a bit feta cheese to make it a little more substantial for dinner.

INGREDIENTS:

1 cup dried lentils (preferably small French lentils)

1 large garlic clove, chopped

1 teaspoon salt, or to taste

3/4 lb tomatoes, diced (2 cups)

4 large scallions, thinly sliced (3/4 cup)

1/4 cup chopped fresh dill

1/4 cup thinly sliced fresh basil

3 tablespoons red-wine vinegar, or to taste

1/4 cup extra-virgin olive oil

1/4 teaspoon black pepper

See the entire recipe and directions at Epicurious.

Ale's Macaron Cookies (Gluten Free)

These gorgeous cookies are gluten-free and were made by our own Ale from the store! They can also be adapted to be dairy-free as well if needed.

Ingredients:

For the cookies:

1 cup of almond flour

2/3 cup of powdered sugar

2 egg whites

1 pinch of salt

1/4 cup of granulated sugar

1 pinch of cream of tartar powder

Food coloring (optional)

For the buttercream:

1 stick of butter (softened)*

Powdered sugar (to thickness and taste)

Splash of milk*

*For a dairy-free buttercream, substitute milk with almond milk or other milk of choice and use plant-based butter

Steps

1. Get eggs and let sit out for at least thirty minutes. This will help with making sure the egg whites get firm peaks when whipped.

2. Gather the rest of the ingredients and preheat oven to 300 degrees.

3. In a large mixing bowl, sift the almond flour and 2/3 cup of powdered sugar. If there are any clumps left behind in the sifter, toss them out. Mix the sugar and flour together gently to make sure everything is combined.

4. Separate the egg yolk from the egg white. We only need the egg white for this recipe so you can use the egg yolk for anything else!

5. Using either a hand mixer or a stand mixer, slowly start mixing the egg whites. Let the egg whites become a little frothy and add the pinch of salt. Continue to beat the egg whites, increasing the speed of the mixer little bit by little bit until the eggs have gone from clear to a white color. Once they are white, slowly add the granulated sugar. Adding it too fast will cause the egg whites to flatten so slow and steady is the key! After adding the sugar, add in the pinch of cream of tartar. This will help make sure that your egg whites create a stiff peak when finished. To check and see if your egg whites are ready, turn off the mixer, take your whisk attachment, and turn it so that the whisk is facing the ceiling. They should create a little peak that can stand on its own. And if you’re feeling a little more daring, you can slowly turn your bowl over your head and the mixture will stay in the bowl without falling on your head!

6. Once the egg whites are ready, add the almond flour and powdered sugar mix. Fold it together by using a spatula and scraping the bottom of the bowl and bringing it to the top. Do this about eight to ten times or until the mixture is just combined. To see if the mixture is ready to be pipped, scoop some batter onto the spatula and see if you can make a figure eight with the mixture. It will be complete and ready to pipe once you can make a complete figure eight with the dough.

7. Take a piping bag or Ziplock bag and insert a round piping tip (or cut a hole in the corner of the Ziplock bag) and fill the bag with the mixture. It helps to put the piping bag in a glass and fold the top of the bag over the edge of the glass when filling up the bag with the mixture.

8. Place a silicone mat or wax paper on a cookie sheet and pipe out the filling on the baking sheet. You don’t have to pipe out too much of the mixture. As the mix settles, it begins to spread. Make sure you don’t pipe the cookies too close together!

9. Once you’ve finished piping the cookies, gently tap the tray on the counter a few times to release any air bubbles. Let sit on the counter for at least 20 minutes before placing in the oven.

10. Bake the macarons on the middle rack of the oven for about 12 – 15 minutes.

11. Take them out an immediately transfer the silicone baking mat or wax paper to a wire cooling rack. Let the cookies sit on the rack until completely cooled.

12. To make the filling, beat the softened butter until fluffy and add powdered sugar. Add enough sugar to thicken the mixture up but not too much or else it will be way too sweet. Add a splash of milk to make it creamy. This is a good base for your buttercream filling. Feel free to add whatever flavors you’d like! You can make vanilla, chocolate, or even coffee flavored buttercream.

13. Once your buttercream is ready, put it into a piping bag with a round tip or a Ziplock bag and cut a small hole in one of the corners.

14. When the cookies are completely cooled, turn half of them over so that the flat part of the cookie is facing the ceiling and begin piping some of the buttercream and then top it off with another cookie.

You can eat them right away but its suggested that you let them sit in the fridge for at least 12 – 24 hours.

Enjoy!!

Flax Breakfast Cookies (Grain Free & Vegan)

These delicious breakfast “cookies” are a perfect, grain-free way to start your day! Flax is full of healthy fats and fibers and the cinnamon in this recipe can help with balancing blood sugar levels- we’d recommend using powdered Ceylon cinnamon for best results.

1/2 cup (125 mL) unsweetened natural nut butter (e.g., almond, cashew, peanut)

1/3 cup (75 mL) nondairy milk (I used almond milk)

1/3 cup (75 mL) maple syrup (see notes for keto)

Optional: 1 teaspoon vanilla extract

Optional: 1/2 teaspoon ground cinnamon

2/3 cup (80 g) flaxseed meal

2/3 cup (100 g) raisins (omit for keto)

See the entire recipe and directions at Power Hungry.

Healthy Oat Bran Muffins

This is a fantastic, healthy oat bran recipe that is full of fiber and low in sugar. Oat bran is full of unique, healthy fibers that can help with heart health and help to stabilize blood sugar levels- oat bran has “soluble fiber” which are carbohydrates that are digested slowly, which in turn help to keep blood sugar in a balanced range.

INGREDIENTS;

• 2 cups oat bran

• 1⁄4 cup firmly packed brown sugar

• 2 teaspoons baking powder

• 1⁄2 teaspoon salt

• 1 cup milk (use non-dairy if needed)

• 1 egg

• 1⁄4 cup honey or 1/4 cup molasses

• 2 tablespoons vegetable oil
  

See the full recipe and directions at Food.com.

Grain Free Lemon Poppyseed Cookies

These light and delicious grain free cookies are perfect for spring!

Ingredients:

For the wet ingredients:

• 1/4 cup melted and cooled coconut oil (or sub melted butter)

• 1/3 cup sugar

• 1 egg

• 1/2 tablespoon fresh lemon juice

• 1/4 teaspoon almond extract⠀

• zest from 1 large lemon (about 1 tablespoon lemon zest)

For the dry ingredients:

• 1 cup packed fine blanched almond flour

• 2 tablespoons coconut flour

• 1 tablespoon poppyseeds

• 1/4 teaspoon baking soda⠀

• 1/4 teaspoon salt

Optional for rolling the cookies:

• 1/4 cup granulated sugar

For the lemon glaze:

• 1/2 cup powdered sugar⠀

• 1 tablespoon fresh lemon juice, plus more if necessary

• 1 teaspoon lemon zest

See the entire recipe and ingredients at Ambitious Kitchen.

Quarantine Bread: A Quick Bread with Few Ingredients

This bread is simple to make and is perfect for if you have a bare pantry. I made this because we were running out of bread and I didn’t have any non-dairy milk. This bread is easily customized depending on what you have on hand, so and if you have them, feel free to add raisins, cinnamon, oats, or anything else, or to use different sweeteners. It’s especially nice since it’s a one-bowl recipe that doesn’t require kneading.

Ingredients:

1 cup all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups water (minus 2 tablespoons)

2 tablespoons vinegar (I used apple cider vinegar)

2 Tablespoons oil

3 Tablespoons sugar  

Directions:

Preheat oven to 350 degrees. Lightly oil or spray the bottom of a loaf pan.

In a large bowl combine flour, sugar, baking soda, baking powder, and salt. Mix well.

Add all liquid ingredients to the dry and mix until combined, try not to overmix.

Pour into prepared baking pan.

Bake for 50-60 minutes. The top should look golden brown.

Cool slightly and remove from pan. Cool completely before slicing, slice with a serrated knife.

Flaxseed Quick Bread

This recipe is made entirely with flax meal, with no other flours, making it perfect for allergy-free diets. It tastes best toasted and makes a wonderful, healthy breakfast or snack!

Ingredients:

• 2 1/3 cups golden flaxseed meal*

• 3/4 cup + 2 Tbsp. water

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. apple cider vinegar

• 1/2 tsp. salt

See the entire recipe and directions at Nutrition Refined.

Fresh Ginger Ale with Honey

This recipe is absolutely worth the few extra minutes it takes to put together. Ginger is wonderful for nausea and indigestion and is also a potent anti-inflammatory.

INGREDIENTS:

2 large knobs of fresh ginger root

1/3 cup honey

1 liter of chilled soda water

juice from 1 fresh lime

Fresh mint for garnish (optional)

See the entire recipe and directions at Smiley Honey.

5 Minute Cassava Flour Tortillas

Cassava flour is made from the root of the yucca plant and has a mild taste and fine, light texture that makes it perfect for grain free and gluten free baking!

2 cups cassava flour

1 cup coconut milk

1/2 cup olive oil

1/2 cup water

1-2 teaspoons sea salt to taste

2 teaspoons garlic granules fresh cracked pepper to taste

1-1 1/2 teaspoons olive oil for cooking

See the entire recipe and directions at Paleo Gluten Free Eats.

Red Lentil Soup with Lemon

I love this easy soup recipe, and lentils are protein-packed and delicious and are a great vegetarian source of protein. A bowl of this makes an amazing, comforting lunch or light dinner.

Ingredients:

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

¼ teaspoon kosher salt, more to taste

¼ teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart chicken or vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

See the entire recipe and directions at the New York Times Cooking Blog.