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Gluten Free Vegan Peanut Butter Waffles

Gluten Free Vegan Peanut Butter Waffles

Makes 8-10 Big Waffles INGREDIENTS: 2 Flax Eggs (2 tablespoons flax meal + 5 tablespoons water) 2 Ripe Bananas 1/2 cup Peanut Butter (no added salt or sugar if possible!) 2 teaspoons Baking Powder 1/2 teaspoon Salt 1 3/4 cup Unsweetened Almond or Soy Milk 

Gluten Free Vegan Pop Tarts

Gluten Free Vegan Pop Tarts

Makes 16-20 pop tarts INGREDIENTS: 1/4 cup Quick Oats 1/2 cup Boiling Water 4.5-5 cups Gluten Free Flour 2 tablespoons Date Sugar 1.5 tablespoons Monk Sugar 1 teaspoon Baking Soda 3/4 teaspoons salt 2 cups Cold Unsalted Vegan Butter 6 tablespoons Pumpkin or Apple Butter 

Vegan “Clam” Chowder

Vegan “Clam” Chowder

Makes 8-10 servings

INGREDIENTS:

  • 2 tablespoons Vegan Butter
  • 3 Leeks, thinly sliced (white and light green portions)
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup bell pepper
  • 6 cups of Potatoes, peeled and chopped
  • 5-6 cups Vegetable Broth
  • 1 14oz can of Hearts of Palm, chopped into bite size pieces
  • 1 cup Hominy (or sub corn)
  • 1 cup Raw Cashews
  • 2 tablespoons Nutritional Yeast
  • 2 tablespoons Ume Plum Vinegar (or 1 tablespoon Tamari)
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon Lemon Juice

INSTRUCTIONS:

  1. Chop vegetables and add leeks, carrots, celery and pepper to a soup pot with 2 tablespoons of vegan butter and cook over medium until veggies are tender.
  2. Add potatoes and vegetable broth. Bring to a boil and then lower to a simmer for 15-20 minutes or until potatoes are tender. Turn off stove.
  3. Remove approximately 1/3 of the soup, making sure and put in a blender. Add cashews, nutritional yeast, ume plum vinegar (or Tamari), mustard and lemon juice. Blend on high until pureed. If it is too thick to blend, add a little bit of broth to thin it out.
  4. Add pureed soup back to pot with hearts of palm and hominy (or corn). Bring to a simmer and cook until warmed through (5-7 minutes).
  5. Top with chives, bell pepper, or oyster crackers or any other yummy toppings!
Vegan Carbonara

Vegan Carbonara

INGREDIENTS: 16oz Spaghetti of choice 5-6 Sundried Tomatoes 2 cups sliced Shitake Mushrooms 3 tablespoons Low-Sodium Tamari 2 tablespoons Ume Plum Vinegar (or additional 1 tablespoon of Tamari) 2 tablespoons Maple syrup 1 tablespoon Olive Oil 2 teaspoons Liquid Smoke (Colgin is preferable) 1/2 teaspoon 

Peanut Butter Donuts

Peanut Butter Donuts

Makes 12 donuts INGREDIENTS: 1 1/4 cup Milk Alternative (I used Almond Milk) 1 tablespoon Apple Cider Vinegar (or white) 1/2 cup Peanut Butter (salt and sugar free if possible) 1/2 cup Maple Syrup 1/2 cup Applesauce 1 1/2 teaspoon Vanilla 2 cups GF Flour 

Vegan Lasagna Spaghetti

Vegan Lasagna Spaghetti

Can’t decide between spaghetti and lasagna? Don’t have time to spend on a big lasagna? This is a great option when you don’t have time for prep, but are craving comfort food.

INGREDIENTS:

  • 1 Butternut Squash (1-2 pounds)
  • 2 Zucchini Squash
  • 2 Yellow Squash
  • 1 Jar of Roasted Red Peppers
  • 1 Large Jar of Spaghetti Sauce
  • 2-3 cups Vegan Cheese of choice (I used Violife which I love for creaminess)
  • 1 bag of Spaghetti Noodles (or pasta of choice. I used Trader Joe’s Lentil Spaghetti which is delicious!)

INSTRUCTIONS:

  1. Preheat oven to 400F
  2. Slice all of the veggies on a mandolin set to 1/8″ thickness.
  3. Cook spaghetti or preferred pasta according to the package. Drain, rinse, and set aside.
  4. Grease deep glass dish.
  5. Layer veggies, one layer at a time – butternut squash, zucchini, yellow squash, then a layer of 1/3 of the sauce, 1/3of the cheese, and begin layering twice more (or until you run out of veggies or room).
  6. End with a layer of cheese, cover with aluminum foil, and cook for 35 minutes. Uncover and cook for an additional 10-20 minutes or until veggies are tender and cheese has lightly browned.
  7. Cut lasagna and serve on top of pasta!

Raspberry Waffles

Raspberry Waffles

You will want it to be the weekend again, just to make these beauties. Trust me!! The magic in these waffles? Kite Hill Raspberry Yogurt. Thick and creamy and just the right amount of sweetness. INGREDIENTS: 2 cups Gluten Free Flour 2 teaspoons Baking Powder 

Chocolate Peppermint Donuts

Chocolate Peppermint Donuts

It is still winter, y’all! Even if it were spring, I would still eat these delicious donuts! It is definitely worth trying! This recipe makes 12 donuts. Donut Ingredients: 1/4 cup Aquafaba (chickpea brine – AKA the strained liquid out of a can of chickpeas) 

Welcome to Vette City!

Welcome to Vette City!

My name is Alex. I am starting this website with the hopes that it might help people who are looking for gluten free, vegan options. The recipes I share are ones I share with my friends and family and have been tested and retested. That being said, I hope you will share any successes you have had or changes you make to any recipes you decide to venture out and try!

I want to differentiate my blog in a few ways, but the most important one to me is to make it as simple as possible. I hate scrolling through a recipe for 5 minutes before I get to the actual recipe. I am happy to share any stories and experiences, but they will be minimal. I look forward to hearing from any and all of you!

I am from Nashville, TN originally, but now live in Bowling Green, KY where I spend time with my family and work full time. Baking and cooking are passions of mine. One of my favorite places to be, my zen zone, is my kitchen. My intention is to share what I love and hope that you find some favorites.