Bean, Tomato, & Cucumber Salad

Sometimes I throw things together and it all works out – even when it sounds strange. This is one of those strange things I like to make and thought I’d share with you. It’s so easy, and it’s refreshingly cool, which is perfect for this hot summer weather! So let’s make this yummy bean, tomato, and cucumber salad, shall we?

A tangy, refreshingly cool Bean, Tomato, & Cucumber salad perfect for summer! #fruitsohard #vegan #glutenfree #beans #mustard #cucumbersalad #salad
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No-Oil French Fries

Do you like french fries?

Okay, that was pretty much a rhetorical question. I’ve met very few people who don’t eat them or like them, so I’m assuming you enjoy french fries. Otherwise, you wouldn’t be here. So let’s make some incredible oil-free french fries for a healthier twist on this fast food classic.

Cripsy, savory air-fried French fries made with NO oil. #fruitsohard #vegan #glutenfree #frenchfries #airfrier #potato

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Gluten-Free Cornbread Muffins

These cornbread muffins are heavily inspired by Minimalist Baker’s gluten-free cornbread. However, I love cornbread in muffin form, prefer coconut sugar over cane, and don’t use oil when I bake. Which means I changed it up a bit and absolutely LOVE it. Even my nonevegan/non-GF parents love these muffins! So, if you’re interested–even if you’re not vegan or gluten-free!–you should check this recipe out. The end result is worth working with the aquafaba, in my opinion.

Oil-free, vegan, and gluten-free cornbread muffins that are delicious! #fruitsohard #vegan #glutenfree #cornbread #muffins

I love making them when Husband makes a big batch of chili, but they’re also a great breakfast, snack, or dessert. They’re super impressive though. The pickiest of eaters in my family love them, and if they do, most people will. So give these a shot. They’re so yummy!

Oil-free, vegan, and gluten-free cornbread muffins that are delicious! #fruitsohard #vegan #glutenfree #cornbread #muffins

Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Gluten-Free Cornbread Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Soft, moist cornbread muffins made gluten-free, vegan, and without oil! These muffins are delicious and easy to make. They're definitely a crowd-pleaser!
Course: Side
Cuisine: Vegan | Gluten-Free
Servings: 12 -18
What you'll need:
  • 3/4 unsweetened non-dairy milk
  • 1 tsp apple cider vinegar
  • 1/3 cup aquafaba
  • 1/4 cup coconut sugar*
  • 1/4 cup organic cane sugar
  • 1 cup + 1 tbsp gluten-free flour
  • 1 cup + 2 tbsp fine cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt (pink Himalayan recommended)
  • 1/3 cup applesauce
What you'll do:
  1. Preheat oven to 350 degrees F (176 C) and ready your cupcake/muffin tins. I have silicone muffin cups, so I don't use nonstick spray or parchment paper, but feel free to do so. Alternatively, you can bake these in a 8x8 pan** instead.
  2. Add non-dairy milk and apple cider vinegar to a small bowl and set aside.
  3. Pour aquafaba into a medium mixing bowl and beat with mixer until small peaks form. Add sugar a little at a time and keep beating until it's glossy and firmer peaks form. Then set aside.
  4. Mix dry ingredients (flour through salt) in a large mixing bowl and whisk to combine.
  5. To the dry ingredients, add the milk/vinegar mixture and the applesauce and stir to combine. Then add the aquafaba/sugar mixture and gently mix until combined.
  6. Add batter to prepared muffin tins and bake for 18-22 minutes or until a toothpick comes out clean. Let cool slightly and then enjoy!
Recipe Notes

*Or you can use 1/2 cup cane sugar (total) for a more traditional cornbread muffin and leave the coconut sugar out.
**For an 8x8, bake for 25-35 minutes.
**Inspired by Minimalist Baker.

Garlic Parmesan Breadsticks

You guys! Since going gluten-free, my husband and I rarely eat bread. Not gonna lie–I’m lazy, so I don’t make my own. I have started eating Ezekiel bread every so often (okay, sometimes every day when I make avocado toast), but it’s not the same as the horrible-for-you white bread I ate while growing up. 🙂 And, while this isn’t sandwich bread, it’s a seriously delicious, garlicky, gooey-bread breadstick. OMGYUMMM.

Savory, soft, and fluffy gluten-free/vegan breadsticks! Garlicky and delicious for all eaters! #fruitsohard #vegan #glutenfree #garlic #breadsticks

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Loaded Baked Potato Salad

Today’s recipe was a hit at the vegan BBQ we went to yesterday. We ate carrot hot dogs, lentil burgers, corn, quinoa salad, hummus, grilled potatoes/mushrooms/sweet potatoes/asparagus, brownies, pie, cookies, and more. But this baked potato salad is always a winner, even with nonvegans. They can’t believe it’s vegan, and that’s a cool thing. It’s so good, so enjoy it!

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Avocado Rice

Happy Meatless Monday! It’s the last one of 2013, so I hope you’re enjoying it! This is the perfect time to think about going meatless on Mondays for 2014. It does so much good for your body, the animals, and our planet. I don’t want to be a Debbie Downer this close to NYE, so we’ll talk about it later, but going meatless for just one day a week would be a huge step in the right direction for our world.

In any case, I want to leave you with a really simple recipe. It can be a side dish or it can be added to tacos or burritos, but we eat it as a meal in a huge bowl. Haha! It’s easy, inexpensive, and delicious. YUM.

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Avocado Rice
Prep Time
35 mins
Total Time
35 mins
 
This is a simple avocado rice you can serve as a side or as the main course with some added veggies. Just four simple vegan and gluten-free ingredients you might have on hand right now.
Course: Side
Cuisine: Vegan | Gluten-Free
What you'll need:
RICE
  • 2 cups cooked white rice, steamed
  • 1-2 avocados, ripe, pitted, out of skin
  • Lemon juice (just a squeeze)
  • Garlic powder to taste
ADD-INS/TOPPINGS (optional)
  • Mixed veggies
  • Cashew sour cream
  • Coconut aminos/tamari
What you'll do:
  1. After you've steamed your rice, mash avocados into rice (or cut avocados into small chunks and mix into rice).
  2. Add a squeeze of lemon juice to the avocado rice.
  3. Sprinkle garlic powder on to taste.
  4. Mix well and enjoy. Add optional toppings or add-ins if you'd like too!
Recipe Notes

*Optional extras: Add a splash of coconut aminos and/or some lightly steamed peas and corn.

Refried Beans

Today, it’s all about how to make the best refried beans. Seriously. We make them on the weekends (almost every weekend) and do so many different things with them. Well, mostly we make taco bowls with Spanish rice, tomatoes, olives, lettuce, and vegan sour cream and cheese, but we could do so many other things with them. You can add these beans to a breakfast burrito with spinach, potato, avocado, tomato, etc. And you can serve these up as a side dish as well. Delicious!

Easy-to-make vegan refried beans you can set and forget. No soaking needed! #fruitsohard #vegan #glutenfree #refriedbeans #beans #dinner

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