Sun-dried Tomato Cream Sauce

Ingredients:

  • 1 pound of gluten free pasta
  • 1 cup of sun-dried tomatoes
  • 3 TBS olive oil
  • 3 1/2 cups of almond milk
  • 2 TBS tomato paste
  • 1/4 cup nutritional yeast flakes
  • 2 TSP sea salt
  • 1 TSP garlic powder
  • 1 TSP dried basil

Kitchen Supplies:

  • Pasta draining pot
  • blender
  • Sauce pan

Prepare:

  • Follow the instructions on the package
  • Add all other ingredients into a blender

Cook:

  1. Blend until smooth
  2. In a large skillet add olive oil and sauce
  3. Add pasta to pan and stir for a couple of minutes
  4. Eat immediately

Enjoy!

Mushroom Cream Bow Ties

Ingredients:

  • 1 pound of gluten free pasta
  • 1/2 cup of sun-dried tomatoes
  • 2 TBS olive oil
  • 1/4 onion
  • 2-3 garlic cloves
  • 1/2 cup of cashews
  • 2 cups of water
  • 1 TBS lemon juice
  • 2 TSP sea salt
  • 1 pound sliced mushrooms
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish

Kitchen Supplies:

  • Pasta draining pot
  • blender
  • Sauce pan

Prepare:

  • Follow the instructions on the package
  • Dice the onion
  • Mince garlic
  • Chop mushrooms
  • Chop sun-dried tomatoes

Cook:

  1. In the blender add onion, cashews, water, lemon juice and salt. Blend until smooth
  2. In a large skillet add olive oil, mushrooms and dried sun-dried tomatoes and salt and pepper
  3. cook until soft and lightly browned. 
  4. Add pasta to pan and stir for a couple of minutes
  5. Add cream sauce
  6. Eat immediately

Enjoy!

Black Bean Vegetarian Patty

Ingredients:

  • 2 15oz cans of black beans or 2 cups of cooked black beans
  • 1/2 C of brown rice or quinoa
  • 1/2 small red onion chopped
  • 1 clove of garlic chopped
  • 2 TBS of tomato paste
  • 2/3 cups of cooked corn (canned, fresh or frozen)
  • 1 egg
  • 1.5 TSP cumin
  • 1 TSP chilli powder
  • olive oil
  • salt and pepper

Kitchen Supplies:

  • Parchment paper
  • Measuring cups and utensils
  • baking sheet
  • 1 medium size bowl

Prepare:

  • Preheat oven 400 degrees
  • Rinse out beans
  • In a sauce pan cook beans with garlic, onion, salt and pepper and cumin for about 10-15 minutes
  • Mash the beans with a fork or a potato masher
  • In a bowl add all the ingredients and mix (except olive oil)

Cook:

  1. Create well compact balls in your hand then form the patties from the balls
  2. Place patties on parchment paper, which will be on a baking sheet
  3. Once all patties slices have been created, coat them with olive oil
  4. Bake the patties for 10-12 minutes on one side then flip them and bake them for an addition 10-12 minutes

Baked Eggplant Patties

Ingredients:

  • 3 lbs eggplant
  • 1 C chickpea plain breadcrumbs
  • 1/4 C nutritional yeast
  • 1 TBS Italian seasoning
  • Pinch of salt and pepper
  • 2 eggs

Kitchen Supplies:

  • Parchment paper
  • Measuring cups and utensils
  • baking sheet
  • 2 small to medium size bowls
  • whisk
  • cutting knife

Prepare:

  • Preheat oven 375 degrees
  • Slice eggplants
  • Crack eggs in a bowl and beat them with a whisk
  • Add all dry ingredients (not eggplant) in a bowl and mix well

Cook:

  1. Dip eggplant slices in egg then in breadcrumb mix
  2. Place eggplant slices on parchment paper, which will be on a baking sheet
  3. Once all eggplant slices have been through the process, bake them for 25-30 minutes

Protein Oatmeal Cookies

Ingredients:

  • 2 mashed bananas
  • 1/2 C unsweetened applesauce
  • 1/4 C raw local honey
  • 2 TSP. Vanilla extract
  • 1 TSP Cinnamon
  • 1/4 TSP sea salt
  • 2 1/2 C rolled oats
  • 1/2 C fresh or dried cranberries
  • 2 TBS grounded flaxseeds
  • 1 scoop of vegan protein

Procedure:

  1. Preheat oven 375 degrees
  2. Place all ingredients in a bowl and mix well
  3. Scoop out 1/4 C of the mix and place on a baking sheet with parchment paper
  4. Bake for 20 minutes

Enjoy!

Baked Tofu Fajitas

Ingredients:

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 14 oz extra firm tofu
  • 1/4 TSP garlic salt
  • 1/4 TSP black pepper
  • 1/4 TSP paprika 
  • 3-4 TBS olive oil
  • Low Sodium Tamari Sauce
  • 1/4 red onion
  • 4-5 mushrooms (not pictured)

Procedure:

  1. Preheat oven 400 degrees
  2. Cut tofu into cubes
  3. Place tofu in a bowl and add tamari sauce in the bowl until tofu is covered. 
  4. Remove the core from all the bell peppers and slice them
  5. Slice the onion and mushrooms too
  6. Place veggies on parchment paper on a baking sheet
  7. Sprinkle spices on the veggies
  8. Add the olive oil
  9. Add tofu
  10. With your hands mix all the ingredients on the baking sheet
  11. Place in the over and bake for 15 minutes. 

What do I eat this with?

Eat the fajitas wrapped in a corn tortilla and eat with red or pinto beans and an avocado green salald

Veggie Burrito

Ingredients:

  • 1 can of black beans
  • 1/4 cup of cooked quinoa or brown rice
  • 1 cup of corn kernals
  • 1/4 of a red bell pepper
  • 1/4 of a red onion
  • 2 cloves of garlic
  • 1 tomato
  • gluten free tortillas
  • 1 TBS of olive oil
  • 1/2 TSP of chili powder
  • pinch of cumin
  • pinch of garlic salt
  • pinch of pepper
  • 1/2 TSP of paprika
  • 1/2 cup of fresh cilantro
  • 1/2 avocado

Procedure:

  1. In a sauce pan over medium heat, start by cooking the garlic, onion and olive oil
  2. Start adding the red pepper and tomato
  3. Then add the rice or quinoa
  4. Add the black beans
  5. Next add all the spices
  6. Warm up the tortillas
  7. Add the ingredients in the tortilla, add some fresh avocado and cilantro
  8. Roll it up the tortilla and enjoy!

Avocado Egg Toast

Ingredients:

  • 1 Slice of Gluten Free Toast
  • 1/4 Sliced Avocado
  • 1 sunny side up egg
  • 1 TBS of olive
  • pinch of garlic salt and pepper

Procedure:

  1. Toast Bread
  2. Slice Avocado
  3. Place olive oil in frying pan then crack egg gently
  4. When egg is white and the sides are brown flip
  5. Leave egg cooking for about 1 minute
  6. Place egg on toast and sprinkle garlic salt and pepper

Enjoy!

California Fresh Veggie Burrito

Ingredients:

  • 2 Gluten Free Tortillas
  • 3-5 oz grilled extra firm tofu
  • 1/2 avocado diced
  • 3 cherry tomatoes sliced
  • 1/2 cup of spinach
  • hummus
  • 1 tablespoon of low sodium tamari suace
  • 1 TBS lemon juice
  • 1 TSP nutritional yeast
  • pinch of garlic salt
  • pinch of pepper

Procedure:

  1. Cut tofu into cubs and grill with tamari sauce 
  2. heat up tortilla
  3. spread hummus inside of the tortilla
  4. add spinach
  5. add tomatoes, tufu and avocados
  6. squeeze lemon juice
  7. add garlic salt, pepper and nutritional yeast

Enjoy!

Sticky Mushroom Noodles

Ingredients:

  • 1/2 packet of rice noodles
  • 1 tablespoon of olive oil
  • 1 leek chopped (not pictured)
  • 4-5 mushrooms (any type) sliced
  • 1 garlic minced clove
  • 1 tablespoon vegetable broth
  • 1 1/2 coconut sugar
  • 1 tablespoon of low sodium tamari

Procedure:

  1. Follow the rules on how to cook the rice noodles on the package.
  2. In a saucepan over medium heat cook the chopped leeks, garlic and mushrooms
  3. Add the sugar and mix until it's dissolved
  4. Add the broth and tamari and mix thoroughly 

Enjoy!

Orange Juice Pancakes

Ingredients:

  • 1 cup of gluten free flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup of fresh orange juice
  • 1 tablespoon of coconut oil
  • 1 egg
  • 1/3 cup dried goldenberries chopped 

Procedure:

  1. In a bowl, mix the flour, baking soda, baking powder.
  2. In a blender mix the orange juice, egg and coconut oil.
  3. Add the dry ingredients in the blender and blend.
  4. Chop the goldenberries and fold the berries in the pancake mixture.
  5. Warm a skillet in medium heat.
  6. Drop about a 1/4 cup of the mixture on the skillet.
  7. When the edges are brown and bubbles form on top, flip the pancake.
  8. Add coconut nectar or 100% maple syrup and enjoy!

Mirley's French Onion Soup

Ingredients:

  • 4 cups of vegetable broth
  • 2 onions thinly sliced
  • 2 cloves of garlic
  • 2 Tbs. olive oil
  • 2 Tbs. tamari sauce
  • 1 Tbs. apple cider vinegar
  • 2 Tbs. arrowroot starch
  • 2 Tbs. nutritional yeast
  • sea salt and black pepper to taste

Procedure:

  • Heat the olive oil and add the onion and garlic. Stir for about 8 - 10 minutes until onions have caramelized.
  • Add the broth, tamari and vinegar and bring to a boil
  • While in the arrowroot starch until all the lumps have disappeared
  • Add the salt and pepper
  • Bring heat down to a simmer and let it cook for about 30 minutes.

Mushroom & Veggie Soup

Ingredients:

  • 1 Tablespoon of olive oil
  • 1/2 onion finely diced
  • 2 garlic cloves finely diced
  • 2 large carrots finely diced
  • 1 celery finely diced
  • 1 cup of leeks finely diced
  • 1 pound of mushrooms sliced
  • 1 teaspoon of sea salt
  • pinch of black pepper
  • 4 cups of vegetable stock
  • 1 cup of coconut milk
  • 1 1/2 Tbs. arrowroot starch 
  • 2 Tbs. tamari
  • 1 Tbs. apple cider
  • 2 Tbs. nutritional yeast

Procedure:

  • Heat the oil in a pot with the veggies (without mushrooms), garlic and onion and stir for about 5-6 minutes.
  • Add the mushrooms and stir for another 5 minutes
  • Add the vegetable stock and coconut milk
  • Add the salt, pepper, tamari, apple cider and nutritional yeast
  • Whisk the arrowroot starch until there are no lumps in your soup
  • Bring down heat to a simmer and let it cook for about 20 minutes
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Homemade Pomegranate Juice

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Ingredients:

  • 3 or more pomegranates

Procedure:

  • In a blender blend all the seeds from the pomegranate
  • Drain the juice in a pitcher
  • Pour the juice into a cup and enjoy