Ingredients Firm Tofu – pressed Organic, coconut flakes (I use the unsweetened) 1 Cup Coconut Flour (almond flour tastes great also) 1 Cup Coconut Milk Cinnamon Dipping Sauce ¼ Pineapple cut into chunks Juice of 1 lime 2 Tbsp Organic Maple Syrup or Date Syrup Directions: Preheat oven to 425. Cut pressed tofu into cubesContinue reading “Coconut Crusted Tofu – Gluten Free, Oil Free, Dairy Free”
Category Archives: Recipes
Simple Stuffing – Vegan, Gluten Free
Ingredients: 10 Cups cubed bread (I use Little Northern Bakehouse Gluten free, egg free from Sprouts) 1 Large Onion diced – approximately 2 cups 4 Cloves Garlic – minced 2 Carrots diced 4 Raw Celery Ribs chopped 2 tsp dried Sage 1 tsp ground Thyme for 1 Tbsp fresh Thyme ½ tsp dried Rosemary 3Continue reading “Simple Stuffing – Vegan, Gluten Free”
Mashed Parsnip, Turnip, and Carrot – Dairy Free, Oil Free, Gluten Free
Ingredients: 1 Medium Turnip (approximately 1 cup chopped) 2 Medium Parsnips (approximately 1 cup chopped) 2 Medium Yellow Carrots – Any color can be used, but I wanted to keep the color of the mash 2 Cloves Garlic ½ medium Leek Sea Salt to taste Pepper to taste Optional dried chives Optional fresh horseradish Directions:Continue reading “Mashed Parsnip, Turnip, and Carrot – Dairy Free, Oil Free, Gluten Free”
Vegan Tofu with Lemon Dill Sauce
Ingredients: ¼ Cup Fresh Dill 2 Sliced Scallions 1 Block Extra firm Tofu – pressed 1 Cup Coconut cream or Coconut milk 1 ¼ Cup Vegetable Broth Juice of 1 Lemon about 1/8 Cup 2 + 2 Tbsp Cornstarch 3 Tbsp Water 2 tsp Salt Pepper to taste Directions: Press the tofu first and thenContinue reading “Vegan Tofu with Lemon Dill Sauce”
Vegan Pot Pie
4 servings Ingredients: 1 oz Dried Oyster Mushrooms 1 Cup Chopped Baby Portabellas 1 Tbsp Tamari (Soy Sauce if you choose) 1 White or Yellow Onion diced 1 Large potato (Red or yellow) 2 Medium Carrots peeled and diced 2 Celery Ribs diced 2 Cloves Garlic chopped 3 Tbsp Quinoa Flour (any flour canContinue reading “Vegan Pot Pie”
Vegan Mushroom Wellington
Ingredients: 2 Cups raw chopped Mushrooms (I mix Portobello and Shitake) 2/3 Cup Cooked Rice (I like Brown Basmati – lentils can be substituted) 1 Large Onion chopped 4 Cloves Garlic chopped 2 Cups Baby Spinach 2 Tbsp Dijon Mustard 1 tsp Liquid Smoke Salt and Pepper to Taste Fresh Thyme 4 1 tsp DriedContinue reading “Vegan Mushroom Wellington”
Crispy Baked Buffalo Tofu -Vegan, Gluten free, dairy free, oil free
Ingredients: 1 Package Extra Firm Tofu – Pressed and cut into cubes Ziploc Bag – ½ Cup Brown Rice Flour 2 tbsp Cornstarch Bowl 1 – 1 Cup Unsweetened Plant Milk ½ tsp Liquid Smoke Bowl 2 1 Cup Gluten Free Breadcrumbs ½ tsp Garlic Powder ½ Tsp Chili Powder ½ tsp Onion Powder SauceContinue reading “Crispy Baked Buffalo Tofu -Vegan, Gluten free, dairy free, oil free”
Green Chili Mac & Cheese with Toasted Garlic BREADCRUMBS
gluten free, dairy free, oil free Ingredients for Cheese Sauce: 2 small Russet Potatoes- peeled & roughly chopped ¼ Large Onion ¼ Red Bell Pepper- roughly chopped 1 Large Carrot – roughly chopped 2 cloves Garlic ½ cup Raw Cashews 2 Roasted Green Chilis- roughly chopped ¼ cup Nutritional Yeast ½ tsp Smoked Paprika 2Continue reading “Green Chili Mac & Cheese with Toasted Garlic BREADCRUMBS”
Simple, Easy, Healthy
I love to cook and I love to eat, but there are days that I just don’t feel like being in the kitchen. Every once in a while, the thought of standing at the stove is like nails on a chalkboard. Yes, even for someone that loves fresh ingredients. I have spent many hours scrollingContinue reading “Simple, Easy, Healthy”
Easy Vegan Mushroom Soup
Soup is one of those dishes that just screams fall! It really doesn’t matter what ingredients are in it, it still takes like cooler weather. I love this mushroom soup since it is easy, fast, and inexpensive. Did I mention delicious? Ingredients: 35 mushrooms (I used a mix of portobellas and Cremini) 2 carrotsContinue reading “Easy Vegan Mushroom Soup”
Whole WhEAT Wellness 