Sweet Utopia Blog

Just another WordPress.com weblog

Pigs in Tartlets September 21, 2014

Kids love these adorable hot dog pies! There are a few varieties of vegan hot dogs that are gluten-free, make sure you check the labels to be sure.IMG_9536

Quantity: 6

Size: 4-inch tartlets


Dough Ingredients:

2/3 cup tapioca flour

2/3 cup sweet rice flour

2/3 cup sweet sorghum flour

2 teaspoons baking powder

1 1/2 teaspoons sea salt

1 teaspoon xanthan gum

1 teaspoon baking soda

1 cup nondairy cream cheese

6 tablespoons vegan butter

1/4 cup plain nondairy milk

Filling Ingredients:

2 tablespoons extra virgin olive oil

6 vegan, gluten-free hot dogs, chopped into 1/4 inch chunks

1/3 cup sauerkraut, drained

1/4 cup yellow mustard


Preheat the oven to 350 degrees F and oil 6 4 inch tartlet pans. To make the dough, combine the flours, baking powder, salt, xanthan gum and baking soda in a bowl. In a separate bowl, beat the cream cheese, butter and milk until smooth. Knead the two mixtures together until just combined.

To make the filling, sauté the hot dogs in the olive oil. Combine the mixture with the sauerkraut and mustard in a bowl.

Form 12 balls out of the dough. Roll to about 1/6 inch thick circles. Press a circle into each tart pan. Place about 3 tablespoons of filling into each tart. Place another round of dough over each and press to seal. Bake for 30 minutes or until lightly brown. Serve warm.






Broccoli Pesto Mac ‘n’ Cheese

Cute, portable macaroni and cheese cups with veggies rolled in can be a staple weekly meal. Feel free to substitute cauliflower for the broccoli.IMG_0202

Quantity: 12

Size: Regular



2 cups dry gluten free pasta, cooked al dente

1 cup lightly steamed broccoli

Sauce Ingredients:

2/3 cup vegan shredded cheese

2/3 cup plain nondairy milk

1/3 cup water

1/4 cup chopped fresh basil

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons nutritional yeast

1 1/2 tablespoons vegan Parmesan

1 1/2 tablespoons extra virgin olive oil

1 large clove garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon paprika

Dash black pepper

1/4 cup shredded vegan cheese


Preheat the oven to 350 degrees F and oil a regular 12-muffin pan.

To make the sauce, process all the sauce ingredients in a food processor.

Toss the sauce with the pasta and spoon into the pan. Sprinkle the 1/4 cup extra cheese on top of the cups. Bake about 25 minutes or until lightly browned. Serve warm.






Almost-Instant Coconut Raspberry Chia Pudding September 10, 2013

Filed under: gluten-free,Recipes & Food Ideas,sugar-free,vegan dessert,Vegan Kids — sharonsweets @ 12:59 am

Throw together your ingredients and you are done ! No cooking. Just let the mixture sit for as long as you prefer.

1 cup organic coconut milk, well mixed
1/2 cup fresh or frozen raspberries
1/4 cup chia seeds
1 dropper full vanilla stevia, or sweetener to taste

Mix all ingredients until well combined.

Let sit. Keep refrigerated.

If mixture becomes too thick over time you can thin slightly with a little water.



Quick Rich Chocolate Chia Pudding September 7, 2013

Filed under: gluten-free,Recipes & Food Ideas,vegan dessert,Vegan Kids — sharonsweets @ 4:59 pm

I am obsessed with this pudding. So rich and satisfying yet simple and quick to make. It’s a much healthier alternative to regular pudding and super kid friendly!!

1 cup plain almond milk
1/2 cup semi sweet chocolate chips
1/4 cup chia seeds
1/2 teaspoon vanilla

Heat the milk and chocolate in a small sauce pan over low heat, stirring constantly, until the chocolate melts.

Let cool 10 minutes.

Stir in the vanilla and chia seeds.

Let cool.

Refrigerate prior to serving and keep refrigerated.


Chocolate Cookies (Gluten Free) March 6, 2013

Filed under: gluten-free,Recipes & Food Ideas,Uncategorized,vegan dessert,Vegan Kids — sharonsweets @ 4:34 pm

Makes a dozen cookies.

2 ounce unsweetened chocolate
3 tablespoon extra  virgin coconut oil

1/4 cup applesauce
1/2 cup agave nectar
2 tablespoons nondairy milk
1 teaspoon vanilla
1/2 cup coconut flour
1/2 cup sweet rice flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1/4 teaspoon sea salt

Preheat oven to 350 degrees F and oil a cookie sheet.

Melt the chocolate and oil together.

Add the agave, applesauce, milk and vanilla.

In a large bowl, combine the dry ingredients.

Mix in the wet ingredients until combined.

You may need to knead the mixture with your hands.

Form into 2 inch balls, place on cookie sheet and press down.

Bake for about 11 minutes, until cookies are puffy and set but not firm.


Apple Pancakes (vegan, gluten-free, sugar-free, soy-free) March 19, 2011

These pancakes are light and fluffy and really delicious. My kids love them with a squirt of agave syrup.

Makes 8 pancakes

1 1/2 cups brown rice flour

1 tablespoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 Granny Smith apple, peeled and shredded

1 cup water

1 cup unsweetened almond milk (or other nondairy milk)

2 tablespoons light olive oil

1/2 teaspoon pure vanilla extract

25 drops liquid stevia (my favorite is NuNaturals Vanilla)

Combine dry ingredients in a large bowl.

Combine wet ingredients in a separate bowl.

Add the dry ingredients to the wet ingredients until just combined.

Let the mixture sit for at least 5 minutes and cook as you would normally cook pancakes.

I use a bit of light olive oil on the pan for a wonderful, crispy bite on the outside that preserves the tender inside.






Gingerbread Pancakes November 7, 2010

I’ve been making these the last couple days, and they’re super quick and tasty. Getting in the holiday spirit!

Makes 8 pancakes.

1 1/2 cups unbleached flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup blackstrap molasses

1 1/4 cup nondairy milk

1 teaspoon cinnamon

1/2 teaspoon ginger powder

1/4 teaspoon nutmeg

3 teaspoons canola oil

Sift together dry ingredients. Add wet ingredients and spices until just combined. Let batter sit for 5 minutes then cook pancakes.