My favorite part about this pie? There’s no baking required; simply throw all of the ingredients into a blender and pour into a pie crust. It’s a little less firm than most pumpkin pies, but I think you’ll enjoy the creamy texture that’s a bit more unusual than most baked pies. I’d advise making the crust first to allow it to chill in the refrigerator for 30 minutes while you … [Read more...]
Pumpkin Pancakes
It seems we can't get enough pumpkin during the holidays- try these great pancakes. Ingredients 1 egg 1 cup pumpkin puree (not pumpkin pie filling) 1 1/2 cups milk 2 tablespoons melted butter + additional for coating pan 2 cups Bob's Red Mill Gluten Free Pancake Mix 2 teaspoons pumpkin pie spice 1 1/2 teaspoon vanilla extract 1/4 cup granulated … [Read more...]
Chocolate Espresso Chili
Don't knock it until you try it.... The bittersweet chocolate, coupled with a kick of espresso and Bard's Beer, adds new depth to a great vegetarian chili. Chef's secret: Make this chili the day before needed and refrigerate overnight. This allows all of the flavors to meld together nicely. Reheat before serving. Recipe Compliments of Robert Landolphi, "The Gluten Free Chef": … [Read more...]
Black Bean Chipotle Dip
In less than ten minutes, you can have this fresh, spicy black bean dip ready for a snack to dip vegetables or corn chips into. You can also refrigerate and take to work or school the next day. Yields: 4 Total Time: 10 mins Prep Time: 5 mins Ingredients 1 can (15 oz.) black beans, rinsed and drained 1 cup fresh or jarred salsa … [Read more...]
Grilled Balsamic Veggie Kebabs
An array of veggies marinated in balsamic vinegar and grilled to perfection! Pair with our Balsamic Bean & Pepper Salad recipe for a tasty vegetarian meal. This is a great way to add veggies to that next grill time event. This recipe is: Dairy Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free Yields: 3 Total Time: 30 mins Prep Time: 10 … [Read more...]