Vegan & Gluten-Free APPLE CRISP

Because my spouse does not like pies, but really likes the crumble and the gooey stuff inside my apple pie, I came up with this sweet and scrumptious apple crisp. If the inners and the top are your things, then this crisp, with a dollop of vegan vanilla ice cream is the perfect end to your Thanksgiving meal.

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes

Servings: 6 to 8

Ingredients

TOPPING
1/2 cup GLUTEN-FREE ALL PURPOSE FLOUR (I use King Arthur)
(I use all purpose flours with Xanthan Gum already in the mix.
If you don't then you will need to add it. When adding 
xanthan (zan-than) gum to a recipe, use about 1/4 teaspoon
per cup of flour. Blend it evenly into your dry ingredients before mixing.)
1/2 cup GLUTEN-FREE ROLLED OATS 
1/2 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1/2 tsp BAKING POWDER
1/4 tsp GROUND CINNAMON
1/8 tsp SALT
5 Tbsp VEGAN BUTTER - softened and chopped up

FILLING
4 GRANNY SMITH APPLES (5 cups)- peeled & chopped into small cubes
3 Tbsp VEGAN BUTTER - melted
2 Tbsp GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
1 Tbsp LEMON JUICE
3 Tbsp CASHEW MILK (or any nut-milk)
1 tsp VANILLA EXTRACT
1/4 cup LIGHT BROWN SUGAR - packed
1/2 tsp GROUND CINNAMON
1/2 tsp GROUND NUTMEG
1/8 tsp SALT

Directions

PRE-HEAT oven to 375 degrees F
COAT 8X8 baking dish with cooking spray
In a medium bowl, COMBINE all the topping ingredients and mix until it forms small crumbles. If you have a pastry blade that might help.
REFRIGERATE the topping until later
In a large bowl, ADD the chopped apples
ADD the butter, flour, lemon juice, milk, vanilla, brown sugar, and spices and stir until completely combined
TRANSFER the apple mixture into the greased baking dish and spread evenly
SPRINKLE topping evenly over apples and pat down so that it covers nicely
BAKE for 30-35 minutes or until the top is golden brown.
COOL in the pans for 5-10 minutes before serving
STORE in an air-tight container in the refrigerator for up to 3 days. This crisp freezes well for up to 3 months. Thaw in the refrigerator and reheat in over on 350 for 20 minutes.

Adapted from http://www.mamaknowsglutenfree.com

Yummy Gluten-free Dairy-free Chicken Pot Pie and Pie Crust

I was yearning for a gluten-free chicken pot pie that had more stuff in it than just 4 cubes of chicken and a few peas and carrots, and especially with a crust that wasn’t just placed on top and fell right off. I realized that I had to make my own from scratch since nothing like that was available commercially. WOW! was I surprised at how yummy it came out. Not only is the crust flaky but the filling is full of white meat chicken, carrots, peas, onion, and gravy that is flavorful and filling. You can shorten the preparation time by using a store-bought gluten-free crust if you can find one.

Preparation Time: 40 minutes (20 Crust, 20 Filling)

Cooking Time: 40 minutes

Total Time: 1 hour 20 minutes

Cooling Time: 15 minutes (the more time the better)

Servings: 12 slices

Ingredients

CRUST
(makes 2-10" crusts for top and bottom)
3 cups GLUTEN-FREE ALL-PURPOSE BAKING FLOUR with Xanthan gum included
1/2 teaspoon SALT (or more to taste)
1 cup (2 sticks) VEGAN BUTTER (I use EARTH BALANCE) - cold
1/2 cup DAIRY-FREE MILK ALTERNATIVE (I use CASHEW MILK) - cold

FILLING
2 fresh skinless, boneless CHICKEN BREASTS - cubed
  (omit chicken and substitute spinach to make it vegetarian)
1 can SLICED CARROTS (or 1 cup fresh or frozen)
1 can GREEN PEAS (or 1 cup fresh or frozen)
1/3 cup VEGAN BUTTER
1/3 cup YELLOW ONION, chopped
1/3 cup GLUTEN-FREE ALL-PURPOSE BAKING FLOUR
1/2 teaspoon SALT
1/4 teaspoon BLACK PEPPER
1/2 teaspoon GARLIC POWDER
1/2 teaspoon DRIED THYME
4 cups (32 oz) CHICKEN BROTH/STOCK (or use Vegan Stock)
2/3 cup DAIRY-FREE MILK ALTERNATIVE (Cashew)

Directions

PRE-HEAT oven to 425 degrees F
SPRAY PIE PAN with non-stick spray or shorting
CRUST INSTRUCTIONS
- In a medium bowl, COMBINE Gluten-Free All-Purpose Flour with Xanthan gum and salt together
- CUT cold vegan butter into the flour mixture (I use a knife and fork because I don’t have a pastry knife). The butter should be about the size of peas.
- ADD dairy-free milk, a little at a time, to moisten the mixture.
- Using your hands WORK the milk into the flour until a good dough is formed. Add more milk if needed.
- SEPARATE dough into 2 balls
- ROLL 1 ball between 2 pieces of lightly dusted wax paper with a rolling pin (or on a gluten-free floured dough board) until you have a circle at least 10′ in diameter (match your pie pan size).
- Remove the top piece of wax paper and FLIP the dough into the bottom of the pie pan. Remove the bottom piece of wax paper and gently press the dough into the bottom of the pan making sure to close any cracks in the dough by gently rubbing with your fingers.
- TRIM edges if needed
- ROLL 2d ball between 2 pieces of wax paper like you did the 1st one
- Set 2d crust aside until you are ready for it
FILLING INSTRUCTIONS
- In a medium saucepan, COMBINE chicken, carrots, and peas. ADD 4 cups of broth/stock to cover and BOIL for 15 minutes. REMOVE from heat, DRAIN but SAVE stock to be used later, and set aside
- In a medium saucepan (the same or new) over medium heat, MELT butter and COOK onions until soft and translucent.
- STIR in flour, salt, pepper, thyme, garlic powder.
- SLOWLY STIR in 1-3/4 cup of saved stock and dairy-free milk.
- SIMMER over medium-low heat until thick. STIR frequently.
- REMOVE from heat and set aside.
PIE CONSTRUCTION INSTRUCTIONS
- PLACE the CHICKEN MIXTURE in the bottom pie crust, filling about 1/2 way
- POUR GRAVY MIXTURE over top of chicken mixture, filling about 3/4 way
- COVER the pie with the 2d crust and SEAL the edges using a fork around the whole rim, trimming any excess that hangs over the sides.
- PRICK the top of the crust with a fork in many places, or cut a few slits, to let the steam escape.
- BAKE on a BAKING SHEET on BOTTOM RACK for 35-40 minutes or until the top is golden brown.
- COOL for at least 15 minutes to allow the filling to set
STORE in the refrigerator for up to 4 days.

Inspired by a bunch of good recipes: https://www.glutenfreepalate.com/ and https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/

Let me know if you made it and what you think.

Thanks for visiting Lorians Kitchen

Easy Gluten-free Dairy-free Banana Bread

It’s OK if you don’t want to believe me, but this is the best Banana Bread you will ever eat and it is also gluten and dairy free. Once you make it you will absolutely agree. I made this batch with dairy-free chocolate chips and topped it with walnuts but I have also made it with raisans, flax seed, and almonds. Let me know how yours turns out and what options you put in.

Preparation Time: 15 minutes

Cooking Time: 45-50 minutes

Servings: 12 slices (2 loaves)

Ingredients

4 large EGGS
4-5 very ripe BANANAS, mashed
1 cup SUGAR
4 ounces natural APPLESAUCE
1/3 cup high quality VEGETABLE OIL
1 teaspoon VANILLA
2 cups GLUTEN-FREE ALL-PURPOSE BAKING FLOUR
1 teaspoon BAKING SODA
1/4 teaspoon SALT
OPTION Pairings:
     1/2 cup DAIRY-FREE CHOCOLATE CHIPS
     1/2 cup WALNUTS, chopped/smashed
     or
     1/2 cup RAISINS
     1/2 cup FLAX SEED
     1/2 cup ALMONDS, chopped

Directions

PRE-HEAT oven to 350 degrees F
COAT two 9X5 loaf pans with cooking spray
In a large bowl, BEAT the eggs and add the bananas and MASH together (or you can mash the bananas before this step, but I don’t like to dirty too many bowls)
ADD the sugar, oil, vanilla, and applesauce and mix together well
In medium bowl, BLEND together the flour, salt, and baking soda
ADD the dry ingredients into the banana mash and with a big spoon or spatula MIX until all the dry ingredients are combined. Banana lump are fine, don’t over mix.
FOLD IN any mix-ins at this point
TRANSFER the batter into the loaf pans and SPRINKLE the top of each loaf with the nuts
BAKE for 45-50 minutes or until a toothpick in the center of the loaf comes out clean
COOL in the pans for 10 minutes and then REMOVE from pans and cool on a wire rack for another 20 minutes
NOTE: Try peeling your bananas from the bottom up, instead of the stem down, for easy, no mess peeling, especially when over ripe.
STORE in an air-tight container on the counter for up to 2 days, then refrigerate. This bread freezes well for up to 6 months. Slice it frozen and toast it in the toaster oven.

Gather ingredients
Beat your eggs
Use over RIPE bananas
Mash the bananas
Mix the dry ingredients
Combine dry and mash
Add mix-ins
Transfer to 2 loaf pans
Set your time to 45 minutes
Sprinkle nuts on and place in the over
Let cool in pan for 10 minutes and then 20 on cooling rack
Slice and enjoy!

Gluten-Free Dairy-Free Matzo Brei

Matzo Brei is a fast and crunchy alternative to pancakes or waffles any morning of the year. Personally, I eat gluten-free matzo all year round, but it is around the Jewish holiday of Passover when observant Jews cannot eat unleaved bread, that people tend to focus on this tasty cracker. This classic Passover breakfast is light and delicious, so don’t wait until holiday time to try it.

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Servings: 4

Ingredients

4 large EGGS
4 sheets of regular GLUTEN-FREE MATZO style crackers
1/2 cup CASHEW MILK (or other milk alternative)
2 tablespoons of VEGAN BUTTER (I use Earth Balance non-soy)
SALT to taste
CINNAMON to taste
STRAWBERRIES (or other berries), maple syrup or honey, or even jam

Directions

In a large bowl, BEAT the eggs and WHISK in the milk. ADD salt to taste (but if using salted matzo, be sparing)
RUN each matzo board under cold water for 10-20 seconds a side, until it begins to soften. The amount of time depends on the type of matzo you are using. I recommend just plain flavored, not egg or onion. Don’t let it get too soft because it will become mushy.
SHAKE off excess water and BREAK the matzo boards into 1/2″ pieces and SOAK them in the egg/milk mixture for a minute or 2
While the matzo is soaking, HEAT a large skillet on medium-high heat until hot and then MELT the butter in it
ADD the soaked matzo to the skillet and let it COOK for about 60-90 seconds into a pancake. Sprinkle with cinnamon at this point if you desire.
- Some people like to scramble the matzo brei instead. If you would like to try it that way just saute it while cooking instead of letting it set into a giant pancake.
FLIP the pancake in one big piece, or SPLIT the pancake into 4 sections and flip each section over, and COOK an addition 30-60 seconds.
SERVE immediately with optional toppings
STORE in an air-tight container for 1-2 days

Gluten-free matzo & dairy-free milk
Beat eggs add milk
Wet matzo
Break matzo into egg mixture
Let it set for 2 minutes
Melt butter
Add mixture to skillet
Add cinnamon if you want
Cook into a pancake
Serve with berries & honey

Easy Salmon & Asparagus in Foil

Quick and easy foil packets of salmon and asparagus baked in the oven make this dairy-free / gluten-free high protein dinner something to look forward to on a busy night. Thaw frozen fillets in the refrigerator during the day so they are ready to cook when you get home from work.

Preparation Time: 5 minutes

Cooking Time: 14-17 minutes

Servings: 2

Ingredients

2 SALMON fillets
1/2 teaspoon ROASTED GARLIC POWDER
1/2 teaspoon PAPRIKA 
1/2 teaspoon ground BLACK PEPPER
1/2 teaspoon KOSHER SALT 
1/2 pound ASPARAGUS SPEARS, trim the ends off
1/2 cup VEGAN BUTTER, melted (EARTH BALANCE Non-soy sticks)
3 tablespoons LEMON JUICE
1/2 tablespoon GARLIC, minced
1 teaspoon BASIL

Directions

PREHEAT the oven to 400 degrees F
PREPARE 2 sheets of heavy-duty aluminum foil (about 12X18″)
CUT the ends off the asparagus and divide the bunch in 2
In a small bowl, MIX garlic powder, paprika, salt and pepper
SPRINKLE 1/2 the dry mixture on one side of the salmon fillets and RUB gently totally covering the fillets
FLIP the salmon fillets and SPRINKLE the other 1/2 of the dry mixture and RUB gently to ensure fillets are well seasoned
PLACE each salmon fillet in the center of a foil sheet
PLACE 1 asparagus bunch next to each fillet on the foil
In a small bowl, MIX the melted butter, lemon juice, minced garlic and basil
Turn the edges up on the foil packets a little bit so that the butter doesn’t overflow and POUR the butter mixture over everything
SEAL the foil packets:
- With the fillet and asparagus in the center of the foil sheet, BRING the long sides together in the center
- CREASE the pieces together and tightly fold in a downward motion, continuing to create folds until the foil lies flat against the packet’s top
- FOLD the shorter sides inward in a similar fashion. You don’t want the steam or juices to escape.
BAKE in the oven for 12-14 minutes
Carefully OPEN the tops of the foil packets and BROIL for 2 more minutes
SERVE with an additional side of rice if so desired
STORE in the refrigerator in an air-tight container for 1-2 days

Gather all ingredients
Mix rub
Run fillets and place in foil
Prepare butter mixture
Combine well
Fold foil packets
Enjoy in less than 30 minutes

Asparagus Salmon Foil Packet dinner inspired by www.eazypeaszymeals.com

Foil Packet instructions inspired by https://www.tasteofhome.com/article/how-to-cook-in-foil-packets/

Gluten-Free Maple Dijon Shrimp

Shrimp is my quick and easy dinner protein, especially because I can use frozen, peeled and deveined shrimp in only 10 minutes. This sauce is sweet and tangy and sticks perfectly to the shrimp, making it just right for licking your fingers. I buy a 2 lb bag of frozen large shrimp when I find it on sale so that I always have some on hand. If you have time, make the sauce about 30 minutes before and let the shrimp marinate in the refrigerator allowing for a more robust flavor. I served the shrimp over vegetable infused quinoa with steamed seasonal vegetables.

Preparation Time: 12 minutes

Cooking Time: 6-8 minutes

Servings: 4

Ingredients

1 lb of SHRIMP, peeled and deveined (I like tail-on)
1/2 cup MAPLE SYRUP
2 tablespoons of LEMON JUICE
2 tablespoons of GLUTEN FREE SOY SAUCE
2 teaspoons DIJON MUSTARD
1 teaspoons GINGERROOT, minced
1 tablespoons of extra virgin OLIVE OIL
Dried PARSLEY
Sides:
   Stovetop Quinoa (15-20 minutes)
   Frozen seasonal vegetables (6-7 minutes)

Directions

PREPARE SHRIMP
- If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to marinade.
- If you use shell on shrimp, which adds more flavor to the dish, it can get messy to eat. I prefer to remove the shells prior to cooking or purchase already shelled shrimp. But I do leave the tails on. It’s a personal choice.
- DEVEIN the shrimp before cooking if you are taking the shell off
PREPARE QUINOA or RICE per package directions (15-20 minutes)
PREPARE MARINADE
- In a large bowl (big enough for the shrimp), WHISK together maple syrup, lemon juice, gingerroot, gluten-free soy sauce, and mustard
- ADD the thawed shrimp and MIX well to cover
- If you have the time, REFRIGERATE for 30 minutes
PREPARE VEGETABLES per package directions (~8 minutes)
HEAT olive oil in a large skillet over medium-high heat
ADD the marinated shrimp to the skillet, spreading the shrimp out evenly in the pan and add some leftover marinade as well to heat as additional sauce
COOK the shrimp for 2 minutes and then TURN them over and cook another 2 minutes (this is mostly to heat them if using precooked shrimp). COOK 3-4 minutes a side if using uncooked shrimp, until they turn a nice pink.
REMOVE from heat and SPRINKLE with dried parsley
SERVE over quinoa or rice with a side of seasonal vegetables, using extra sauce if you like
STORE in the refrigerator in an air-tight container for 2 days

Start your sides
Thaw shrimp for 10 minutes
Gather ingredients
Whisk your marinade
Cover shrimp with marinade
Saute your shrimp 2 minutes a side
Fluff quinoa
Serve over quinoa with seasonal vegetables

Gluten-free Vegan Chocolate Toffee Matzo Bark for Passover

Being dairy-free, I love when Passover comes around because the desserts are among my favorites. I created this gluten-free vegan Matzo Bark as an alternative to all the cakes and macaroons that I make this time of year. If you want to make it Kosher for Passover, then make sure to get Shmurah matzo. You can top this with any type of nut or even cherries or cranberries. Let me know what you think.

Preparation Time: 20 minutes

Cooking Time: 1 hour

Servings: 12-16

Ingredients

5-6 gluten-free SALTED MATZO-Style boards 
    If making for Passover use Shmurah matzo
1 cup DARK BROWN SUGAR, packed
1 stick VEGAN BUTTER (Soy-free Earth Balance)
2 cups VEGAN CHOCOLATE CHIPS (Enjoy Life)
1/2 teaspoon pure VANILLA
Pinch of SEA SALT
1/2 cup SALTED PEANUTS, smashed/finely chopped
1/2 cup ROASTED ALMONDS, chopped
Non-stick COOKING SPRAY
PARCHMENT paper

Directions

PREHEAT oven to 350 degrees F
LINE rimmed baking dish with parchment and SPRAY with non-stick spray
COVER the bottom of the baking dish with a single layer of matzo. Break the pieces if you need to make them fit.
In a saucepan over medium heat, COMBINE sugar and butter, STIR frequently until it bubbles and boils. Be careful not to burn the syrup. BOIL for 1-minute stirring constantly.
ADD a big pinch of salt and the vanilla to the syrup
POUR the syrup over the matzo and SPREAD evenly with a heat-proof spatula
BAKE 7-10 minutes until toffee syrup is bubbling. Make sure to check frequently so that it does not burn.
REMOVE from the oven and immediately SPRINKLE the chocolate chips over the toffee and let it MELT for 1-3 minute from the heat of the syrup
SPREAD the melted chocolate chips evenly with a heat-proof spatula
SPRINKLE the nuts over the chocolate and PRESS gently so that they stick well
REFRIGERATE the sheet for 30 minutes to 1 hour until hard
BREAK the matzo boards into pieces and store in an air-tight container until ready to serve
STORE in the refrigerator for up to 5 days

Use original gluten-free matzo-style squares
Lay them in a single layer on parchment paper
Melt the brown sugar and vegan butter
Make sure it doesn’t burn
Spread the toffee onto the matzo
Bake and let bubble
Spread with chocolate
Sprinkle with nuts
Cool and break into pieces

30-minute Gluten-Free Spaghetti with Zucchini and Meatless Meatballs

This quick mostly store-bought ingredients meal helps me get through the week, especially by Wednesday night. Store-bought/ pre-made vegan meatballs or vegan Italian sausage adds a hearty chunkiness to the sauce. Zucchini is my Italian go-to add-in vegetable for pasta sauce but any vegetable or mix of vegetables will work (carrots, eggplant, squash…). With a few additions, jar sauce can taste like homemade in no time.

Preparation time: 5 minutes

Cooking time: 25 minutes

Servings: 3-4

Ingredients

9 meatleass gluten-free/dairy-free meatballs or Italian sausage
1 pound gluten-free SPAGHETTI pasta noodles
2 tablespoon OLIVE OIL
2 medium ZUCCHINI, sliced
1 ONION, chopped
24 ounce jar of PASTA SAUCE (I like tomato & basil flavored)
1 tablespoon BASIL, if not using flavored sauce
1 teaspoon OREGANO, if not using flavored sauce
1 pinch KOSHER SALT, to taste
1/2 teaspoon ground BLACK PEPPER, to taste
Optional toppings:
   Sprinkle of Vegan PARMESAN CHEESE

Directions

PREPARE PASTA (approximately 11 minutes)
- In the appropriately sized saucepan for the amount of pasta you are cooking, BOIL water over high heat. COOK pasta according to the package.
- Drain the pasta and save some of the water to use later in the sauce (like 1/4 cup)
PREPARE MEATBALLS (approximately 10 minutes to bake)
- Follow the package directions for skillet cooking or baking of meatballs
- SET ASIDE when done
PREPARE ZUCCHINI and SAUCE (while pasta and meatballs are cooking)
- In a skillet over medium-high heat, ADD oil until hot
- ADD zucchini and onions and SAUTE for 5 minutes until the zucchini is browned but not soft
- ADD the pasta sauce to the skillet and bring to a BOIL
- LOWER the head and let SIMMER for 8-10 minutes (Reducing the sauce thickens it and concentrates the flavors).
PUT IT ALL TOGETHER
- ADD the meatballs to the sauce and toss to cover
- USE the saved pasta water to extend the sauce if needed
- Heat the mixture until meatballs are sufficiently warmed
PLATE up pasta and TOSS with sauce mixture
SERVE with a topping of vegan parmesan cheese if you like
STORE pasta separate from sauce in airtight containers in the refrigerator for 3-4 days. FREEZE sauce for up to 3 months. Pasta doesn’t freeze well.

Gather ingredients
Cook metaballs and pasta
Cut onion & zucchini
Saute until browned
Add sauce and spices
Add meatballs
Serve over pasta

Sweet & Sour Veggie Stir-Fry with Fried Tofu

I really enjoy the mix of sweet and sour flavors and this easy 30-minute veggie stir-fry highlights the flavor combination well. As you know if you have tried some of my other stir-fry tofu recipes, use extra firm cubes, dry them well, roll them in cornstarch and fry them in the wok for that perfect texture.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

SAUCE
   Sweet & Sour Sauce
   1 can (8 ounces) CRUSHED PINEAPPLE in 100% juice
         (drain and retain juice)
   1/2 cup packed BROWN SUGAR
   1 tablespoon CORNSTARCH
   1/2 teaspoon SALT
   1/2 cup WATER
   6 tablespoons APPLE CIDER VINEGAR 
STIR-FRY
  1 tablespoon cooking OIL
  1 14-ounce block of extra firm TOFU, pre-cubed
  1 10-ounce bag of mixed ASIAN Vegetables
  2 tablespoons CORNSTARCH
  Pinch of SALT
BASMATI RICE, per serving
Optional Toppings: toasted sesame seeds, seaweed, or green onions

Directions

PREPARE RICE according to package directions
PREPARE SAUCE
- OPEN pineapple can and PRESS out the juice into a separate cup. SET aside
- In a medium saucepan, MIX brown sugar and cornstarch
- ADD water and the separated pineapple juice. STIR
- STIR in the vinegar
- BOIL over medium-high heat STIR continuously for 1 minute
- ADD crushed pineapple and continuing stirring until thick
PREPARE TOFU
- If using prepackaged extra firm cubes, DRAIN water from the package. PAT dry with a paper towel. SPRINKLE with a pinch of salt.
- If using a block of extra firm tofu, DRAIN water from the package. Line a plate or baking sheet with paper towels. Place tofu on top of the paper towels and then cover with another layer of paper towels. PRESS gently to remove extra moisture. CUT tofu into 1-inch cubes. SPRINKLE with salt.
- In a large bowl, PLACE 2 tablespoons of cornstarch.
- ADD dried tofu cubes to cornstarch and roll them around until they are evenly coated.
- HEAT 1 tablespoon of oil in a wok (or large skillet) over medium heat. Roll oil around to make sure to coat bottom and sides.
- ADD coated tofu to wok and cook for 2 to 3 minutes until golden brown on one side. Do not stir for the first 2 minutes so that it can set.
- With a spatula, TURN and brown the tofu on the other side for another 2 to 3 minutes until it’s totally golden. STIR occasionally.
- TRANSFER the tofu to a plate lined with a paper towel and set aside.
PREPARE VEGGIES
- COOK frozen vegetables in the WOK according to directions on the package (usually steam for 6 or 7 minutes)
COMBINE ALL INGREDIENTS
- Return the wok to high HEAT
- ADD tofu to the veggies in the wok
- ADD sauce and using a large spatula TURN to coat everything evenly. Season to taste.
SERVE over rice. Sprinkle with toasted sesame seeds, seaweed, or green onions.
STORE in an airtight container for 2-3 days.

Prepare rice
Prepare sauce
Dry and roll tofu in cornstarch
Fry tofu
Use frozen veggies
Cook veggies in wok
Combine all ingredients with sauce
Serve over rice with a sprinkle of seaweed

Sweet & Sour Sauce

This easy to make sauce is great with stir-fry or as a dip for shrimp and is free from all those extra chemicals they throw in the store-bought stuff.

Preparation Time: 2 minute

Cooking Time: 15 minutes

Servings: 18 to 20 as a dip

Ingredients

1 can (8 ounces) CRUSHED PINEAPPLE in 100% juice
  (drain and retain juice)
1/2 cup packed BROWN SUGAR
1 tablespoon CORNSTARCH
1/2 teaspoon SALT
1/2 cup WATER
6 tablespoons APPLE CIDER VINEGAR

Directions

OPEN pineapple can and PRESS out the juice into a separate cup. SET aside
In a medium saucepan, MIX brown sugar and cornstarch
ADD water and the separated pineapple juice. STIR
STIR in the vinegar
BOIL over medium-high heat STIR continuously for 1 minute
ADD crushed pineapple and continuing stirring until thick
SERVE as a dip with seafood or chicken or use as a stir-fry sauce
STORE in an airtight container after cooled in the refrigerator for 2-3 weeks. Freeze up to 1 year

Kidney Chickpea Vegetable Soup

I’m stuck inside today because of winter storm Petra, with snow expected to be 8 inches before it turns to ice. So, I crafted this hearty vegetable soup full of vitamins and minerals for dinner. I paired it with my incredible vegan gluten-free grilled cheese sandwich, but it would go great with crusty french bread too. You can actually use whatever vegetables or beans you have in the cabinet so feel free to improvise.

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Servings: 6

Ingredients

2 tablespoons OLIVE OIL
1 yellow ONION, diced
4 cloves GARLIC, minced
4 large CARROTS, peeled and sliced
4 CELERY stalks, diced
2 cups little RED POTATOES, scrubbed and cubed
4 cups VEGETABLE BROTH
4 cups WATER
1 15 ounce can of DICED TOMATOES
1 15 ounce can of KERNAL CORN
1 15 ounce can of GREEN BEANS
1 15 ounce can KIDNEY BEANS, drained and rinsed
1 BAY LEAF
1 teaspoon dried THYME
1/2 teaspoon dried ROSEMARY
1 15 ounce can CHICKPEAS, drained and rinsed
SALT and PEPPER to taste

Directions

GATHER and PREPARE all ingredients
HEAT oil in a large stock pot over medium-high heat
ADD onion and garlic and SAUTE for 5 minutes
ADD celery, carrots, potatoes and SAUTE for another 5 minutes stirring frequently
ADD thyme, rosemary, and salt and pepper to taste
ADD broth, water, kidney beans, corn, green beans, and bay leaf and bring to a BOIL
When boiling, REDUCE heat, COVER, and SIMMER for 20 minutes
STIR in chickpeas and ADD more salt and pepper to taste and cook an additional 15 minutes
SERVE warm
STORE in the refrigerator in an airtight container for a week or freeze for up to 4 months

Gather ingredients
Slice, dice, and chop
Saute onion & garlic
Soften veggies
Add broth & water
Simmer
Enjoy with a nice gluten-free vegan grilled cheese sandwich

Vegan Savory Sweet Potato Mash

Here’s a savory vegan alternative to the usual sweet sweet potato side dish that you find at many holiday meals. This 30-minute mash is vegan, vegetarian, gluten-free, dairy-free and generally allergy free but it is well spiced and creamy, with coconut milk, vegan butter, nutmeg, cinnamon, and sage. Give it a try next time you are planning on serving potatoes.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients

2 large SWEET POTATOES
4 tablespoons Vegan BUTTER, melted
1/2 cup COCONUT MILK, warmed
1/2 teaspoon CINNAMON
1/2 teaspoon SAGE
1/4 teaspoon NUTMEG
1/4 cup BROWN SUGAR
SALT and PEPPER to taste
Sprinkle of PARSLEY

Directions

SCRUB, PEEL, and CUT potatoes into big even sized chunks. Chunks of similar size will cook at a more consistent rate.
PLACE potatoes in a medium pot and cover with COLD water enough to cover potatoes by about 1 or 2 inches
ADD a pinch of salt and bring to a BOIL
When the water is boiling, REDUCE heat to a SIMMER for 15 minutes until potatoes are fork tender (soft)
While the potatoes are cooking, in a medium saucepan on medium heat, MELT the butter
ADD sage and saute
WARM the coconut milk
DRAIN the potatoes in a calendar and then RETURN to the still warm potato pot
ADD the sage, butter, milk, spices and brown sugar mixture to the potato pot
MASH gently. I like to leave my potatoes chunky. Don’t over mash or the potatoes can become pasty.
ADD salt and pepper to taste

Boil sweet potatoes
Drain when soft
Use canned coconut milk
Mash vegan butter, coconut milk, spices and brown sugar
Sprinkle with parsley to serve

Yesterday’s Leftovers Omelet

When there is just a little bit of veggies and rice left over from the night before or you have some fajitas from a Mexican dinner in the refrigerator that you just don’t want to go to waste, the solution is this easy omelet that is great for breakfast or dinner. Basically, you can mix almost anything with a couple of eggs and have a tasty meal in less than 15 minutes.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients

Any combination of veggies and starches can work. 
May I suggest:
1/2 ONION, chopped
1 cup MUSHROOMS, sliced
1 BELL PEPPER, chopped
1 small bowl leftover cooked RICE, warmed or 
  chopped up boiled or roasted POTATOES
2 or 3 small TOMATOES
4 EGGS, beaten
Splash of DAIRY-FREE MILK ALTERNATIVE, I like cashew milk
1 teaspoon DAIRY-FREE BUTTER
SALT & PEPPER to taste
Handful of VEGAN CHEDDAR CHEESE, shredded

Directions

Depending on what leftovers you are using, you may or may not need to CHOP them up a little finer before frying
In a medium skillet, with a metal handle so that it can go in the oven, over medium-high heat, MELT the butter
FRY the vegetable leftovers together
WARM rice in a microwave if using
ADD rice or potatoes, salt and pepper to taste
If you are adding fish (or even meat) now would be the time to mix it in. COOK all ingredients until you feel they are well heated
BEAT eggs with a splash of dairy-free milk in a small bowl
POUR beaten egg mixture over the leftovers covering all ingredients. Depending on how much leftovers you use, you may need to add another egg or even 2.
COOK until the bottom of omelet is golden but the top is still uncooked
REMOVE the skillet from stove
ADD a handful of cheese shreds and place skillet under the oven BROILER until the top is golden brown and the eggs appear set (cooked through)
CUT the omelet in half or quarters, depending on size
SERVE with gluten-free toast and fresh fruit for breakfast or try a nice salad for dinner
STORE in an airtight container in the refrigerator for 2 days (would you call these leftover leftovers?)

Fry leftover vegetables and starch
Beat eggs with a splash of milk-alternative
Fry omelet until bottom is golden brown
Sprinkle with cheese and broil in oven until top is done
Cut and serve with toast

15-Minute Diary-Free Shrimp Scampi with Sweet Peas

Make any night special when you turn dairy-free butter, garlic, olive oil, red pepper flakes, and white wine into this quick and easy shrimp scampi. I use frozen jumbo shrimp with the tails on, which defrost in ice water in 10 minutes. Because I love sweet peas, I tend to go overboard with them in the mix – how many you add to the plate is really up to you.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 4

Ingredients

1-1/2 pounds (24-30) large or jumbo SHRIMP, shelled & deveined
  I use tail-on because it's pretty. 6 to 8 shrimp per person
3 tablespoons vegan BUTTER 
2 tablespoons extra virgin OLIVE OIL
4-5 cloves GARLIC, minced (1 tablespoon)
1/2 teaspoon RED PEPPER FLAKES (more to taste)
1/2 teaspoon KOSHER SALT (more to taste)
1/2 cup WHITE COOKING WINE
1 tablesppon LEMON JUICE
Ground BLACK PEPPER to taste
Top with PARSLEY, chopped
10-12 Ounces of SWEET PEAS (1 bag frozen)
SERVING SUGGESTION: Serve over JASMINE RICE

Directions

COOK rice or pasta according to package directions. This may take up to 20 minutes so start it before defrosting shrimp.
PREPARE SHRIMP
- If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to skillet.
- Shell on shrimp adds more flavor to the scampi but is messy to eat, I prefer to remove the shells prior to cooking. But I do leave the tails on. It’s a personal choice.
- DEVEIN shrimp before cooking if taking the shell off.
COOK frozen sweet peas according to package directions (usually 5 minutes in the microwave)
HEAT a skillet on high
When hot, REDUCE heat to medium-high and ADD butter and olive oil until melted and foam has subsided
ADD garlic, red pepper flakes, and salt and SAUTE until garlic starts to brown. Do not let the mixture burn.
ADD shrimp to skillet
STIR in the white wine and mix well. COAT shrimp well with the butter, oil, wine mixture
Evenly spread shrimp in the skillet and INCREASE heat to high
BOIL everything for 3 minutes
FLIP the shrimp over and BOIL for another 1-2 minutes
REMOVE from heat and ADD lemon juice and black pepper
SERVE over rice with sweet peas and a sprinkle of parsley
STORE in an airtight container in the refrigerator for up to 2 days

Defrost frozen raw shrimp
Saute with butter, oil, garlic, and wine
Flip to cook on both sides
Enjoy over rice with peas

Inspired by Simply Recipes Shrimp Scampi

30-Minute Zucchini Patties – Dairy-Free & Gluten-Free

There are many healthy reasons to eat zucchini: it’s a good source of fiber, calcium, minerals, and vitamins. But let’s face it, I love these 30-minute vegetable patties just because they taste amazing. Dairy-free cheese makes them moist and red pepper flakes give them a little kick. Dip them in some marinara sauce and serve with more veggies and rice. You can make 16 cakes if you want them for appetizers, but I make 8 big ones and have 2 for dinner.

Preparation Time: 15 minutes

Cooking Time: 6-12 minutes (6 minutes a cake)

Servings: 8 cakes

Ingredients

2 medium ZUCCHINI (3 cups)
3 EGGS, beaten
1 small ONION, chopped
3 cloves GARLIC, chopped
3/4 cup gluten-free ITALIAN BREAD CRUMBS
1/4 cup gluten-free ALL PURPOSE FLOUR (or gf baking mix)
1/4 cup dairy-free PEPPERJACK CHEESE
1/2 cup dairy-free CHEDDER CHEESE
1/2 teaspoon KOSHER SALT
1/2 teaspoon RED PEPPER FLAKES
2 tablespoons VEGETABLE OIL

Directions

PREPARE zucchini
- SHRED 3 cups of zucchini. I use a food processor which makes it quick and easy.
- SALT zucchini and place in a colander for 10 minutes
- PRESS down on the zucchini with paper towels to express all the excess liquid into the sink. Getting out as much moisture as you can will improve the texture of the patty.
- PAT dry with a paper towel
In a medium bowl, BEAT the eggs
ADD the onion, garlic, gluten-free flour, dairy-free cheeses, red pepper flakes, and salt to taste. MIX well.
STIR zucchini into the mixture and mix well
PLACE bread crumbs in a flat bottom baking dish
Wet your hands slightly and fORM the zucchini mixture into patties
ROLL the patty into the bread crumbs, making sure to coat each side fully
In a large skillet, HEAT the oil over medium-high heat
Place the patties into the skillet and COOK for 3 to 4 minutes per side, until golden brown
REMOVE patties from skillet and DRAIN/BLOT on a plate covered with a paper towel
SERVE with marinara sauce for dipping
STORE in foil in the refrigerator for 4-5 days. FREEZE for 90 days.

Gather ingredients
Shred zucchini
Salt and let zucchini sit to drain excess moisture
Beat eggs
Mix everything but zucchini
Now add zucchini
Prepare to bread patties
Roll patties in breading
Fry 3 minutes each side
Flip until golden
Drain patties on paper towels
Serve with marinara sauce, rice, and veggies

Inspired by Allrecipes.com Zucchini Patties

Instant Pot Great Northern Bean Chicken Soup

The Polar Vortex has brought unprecedented cold weather. They say it hasn’t been this cold in a generation. Cold Weather = Hot Soup. I quickly sauteed some chicken and pressure cooked it with Great Northern White beans, onion, garlic, carrots, green and red peppers, and spices to make this dairy-free and gluten-free tummy warmer in less than an hour. Stay warm.

Preparation Time: 15 minutes

Cooking Time: 20 minutes (plus preheating and cooling of Instant Pot)

Servings: 8

Ingredients

1-1/2 tablespoons OLIVE OIL
3 skinless boneless CHICKEN BREAST (2 lbs)
2 YELLOW ONIONS, diced
1 tablespoon (3 cloves) GARLIC, minced
6 cups reduced-sodium CHICKEN BROTH
4 large CARROTS, peeled and cut into 1/2 inch slices
1/2 GREEN BELL PEPPER, diced
1/2 RED BELL PEPPER, diced
1 30-ounze can GREAT NORTHERN WHITE BEANS, drained & rinsed
2 BAY LEAF
1 teaspoon dried ROSEMARY
1/2 teaspoon dried THYME
1/4 teaspoon SMOKED PAPRIKA
1 teaspoon SALT
1/2 teaspoon ground BLACK PEPPER
Optional Toppings: Gluten-Free TORTILLA CHIPS

Directions

PREPARE CHICKEN
- Turn Instant Pot on to SAUTE normal setting
- When pot display says ‘HOT,’ ADD the oil and SWIRL it around to coat the bottom of the pot
- ADD chicken breasts and SAUTE the chicken, about 3 minutes each side, until browned (6 minutes total)
- REMOVE chicken from pot and set aside
PREPARE SOUP
- With Instant Pot still on SAUTE normal setting, ADD the onions and cook for 3 minutes, until translucent
- ADD the garlic and SAUTE another 30 seconds, stir frequently
- ADD carrots, green pepper, red pepper, bay leaf, rosemary, thyme, smoked paprika, salt, and pepper and mix well
- STIR in the broth and SCRAPE pot to mix well
- STIR in beans and mix well
- RETURN the chicken to the pot and submerge in broth mixture
COOK SOUP
- CLOSE the pot lid tightly
- SET pressure release valve to ‘SEALING’
- SET manual pressure cook button to high pressure for 10 minutes
- The Instant Pot will reach desired pressure within 10-15 minutes and then it will begin to count down the set amount of time
- When the timer finishes counting down the 10 minutes, PRESS ‘CANCEL,’ and carefully MOVE the release value to ‘VENTING.’ Allow a natural pressure release for 5 to 10 minutes, and then you can quick pressure release the rest. Use tremendous caution when working with steam and when venting your Instant Pot.
- REMOVE the lid once the pot pressure is released and using tongs REMOVE chicken from the pot and place in a bowl
- SHRED chicken by holding each piece with a fork or the tongs and pulling it apart with another fork. Chicken should be well cooked and shred easily.
- RETURN shredded chicken to the pot and STIR
- SEASON soup with additional salt and pepper to taste
SERVE in bowls topped with gluten-free tortilla chips
STORE in the refrigerator for 2-3 days in an airtight container

Gather ingredients
Dice onion & mince garlic
Drain & rinse beans
Prepare all veggies
Prepare chicken
Set Instant Pot
Add oil when HOT
Saute chicken
Remove & set aside
Saute onion & garlic
Add veggies
Add spices
Add broth
Add beans
Return chicken to soup and pressure cook for 10 minutes
Remove chicken carefully
Shred chicken with a fork and tongs
Shred completely
Add chicken back into soup
Serve with gluten-free tortilla chips

Inspired by Instant Pot Chicken and White Bean Soup by 365daysofcrockpot.com

Paleo Almond Coconut Bread

I missed having a thick slice of homemade bread, like I used to before I was gluten-free, to go along with my warm bowl of butternut squash soup. So, I created this delicious gluten-free, dairy-free, paleo bread that brings together the nutty flavors of almond and coconut with just a hint of cinnamon spice and maple. The bread is so moist that you don’t even need additional spreads.

Preparation time: 10 minutes

Cooking time: 30-35 minutes

Servings: 8 to 12 slices

Ingredients

1-1/3 cups ALMOND FLOUR
1/2 cup COCONUT FLOUR
1/4 cup FLAX SEED MEAL
1 teaspoon BAKING SODA
1/2 teaspoon SALT
5 EGGS
2 teaspoons LEMON JUICE
2 tablespoons MAPLE SYRUP
3 tablespoons VEGAN BUTTER 
   (+1 tablespoon for topping), melted
1/2 teaspoon CINNAMON, ground 
   (+1/2 teaspoon for topping)

Directions

PREHEAT oven to 350 degrees F
PREPARE a 9X5 loaf pan with parchment paper
In a large bowl, COMBINE almond flour, coconut flour, flax seed meal, baking soda, salt, and cinnamon. Mix well.
In a medium bowl, WHISK eggs
MIX maple syrup into eggs
WHISK melted butter into egg mixture. Stir well.
COMBINE the egg mixture with the dry mixture. STIR well, making sure that there are no lumps in the batter.
POUR the batter into the prepared loaf pan. Pat down the loaf so that the top is level for a nice looking crust
BAKE for 30 to 35 minutes until golden brown
While bread is baking, PREPARE topping
- In a small bowl, MELT 1 teaspoon of butter
- MIX 1/2 teaspoon of ground cinnamon into the butter
REMOVE the loaf from the oven when a toothpick inserted in loaf comes out clean
LIFT the loaf by the parchment and place on a plate to cool
BRUSH topping mixture over loaf while hot
SERVE warm or room temperature
STORE in the refrigerator in foil for 4 to 5 days or freeze for 3 months

Mix all dry ingredients
Whisk eggs and maple syrup
Mix in melted butter
Combine wet with the dry mixture
Stir until well combined
Make sure there are no lumps
Pour batter into a loaf pan that you prepared with parchment paper
Melt butter for topping and add cinnamon
Brush cinnamon butter on top of warm loaf
Cut loaf into slices

Inspired by CotterCrunch Cinnamon Almond Flour Bread

Gluten-Free & Dairy-Free French Toast

A fast breakfast favorite around my house is French Toast. The great thing about my French Toast is that I use multigrain gluten-free bread which tends to be denser than traditional white or even whole wheat and is a weightier and more satisfying bite. Even the gluten-eaters in the family prefer it made this way.

Preparation time: 5 minutes

Cooking time: 6 minutes

Servings: 3

Ingredients

6 slices multi-grain gluten-free BREAD, I use 
    Canyon Bakehouse Ancient Grain
2 EGGS, beaten
2/3 cups MILK ALTERNATIVE, I use Unsweetened Cashaw Milk
1 teaspoon VANILLA EXTRACT
Pinch SALT 
2 tablespoons COOKING OIL, for frying
1/2 teaspoon CINNAMON, ground
Serve with 
    cut FRUIT, MAPLE SYRUP or HONEY

Directions

In a shallow dish, BEAT the eggs well
WHISK in the milk alternative, vanilla, and salt
HEAT the oil in a large frying pan on medium-high heat
Using a fork, DIP each slice of bread into the egg mixture, turning it over to make sure that each side is well coated. The longer the bread is in the egg mixture, the soggier it becomes, so don’t let it sit too long.
FRY the coated bread slices in the frying pan for 2-3 minutes until golden brown then FLIP and fry the other side
SPRINKLE cinnamon on each side of the bread while frying
REMOVE the French Toast and keep warm in a 200 degree F oven until ready to serve
SERVE with cut strawberries, blueberries or other fruit and top with honey or pure maple syrup.

Use good gluten-free bread
Whisk eggs, milk alternative, vanilla, and salt
Dip both sides of bread in egg mixture
Fry and sprinkle cinnamon on top
Serve with cut fruit and maple syrup

Dairy-Free Pan Roasted Swordfish with Garlic Spinach & Rosemary Red Potatoes

If you like flavor, this 30-minute easy to prepare gluten and dairy free restaurant-style dinner is my new go-to favorite. If you want to impress someone but don’t have much time, this is the perfect seafood dinner to do it with. The secret for the swordfish is my dairy-free seasoned compound butter which was inspired by Chef Dennis. Paired with garlic spinach and rosemary potatoes, you can’t get much more flavorful in 30 minutes. Let me know what you think.

Preparation time: 15 minutes

Cooking time: 15 minutes

Servings: 2

Ingredients

SWORDFISH
  1 tablespoon EXTRA VIRGIN OLIVE OIL
  2 6-ounce SWORDFISH fillets
  Pinch SEA SALT
  2 tablespoons VEGAN BUTTER, room temperature
  1 1/2 teaspoons dried PARSLEY
  1 clove GARLIC, minced
  1/2 teaspoon GINGER, ground
  1/8 teaspoon crushed RED PEPPER
  1/4 teaspoon LEMON JUICE
POTATOES
  4 cups RED POTATOES, cubed
  1 tablespoon VEGAN BUTTER, melted
  1 clove GARLIC, minced
  1 teaspoon dried ROSEMARY
  SALT & PEPPER to taste
SPINACH
  1 10-ounce bag of SPINACH (4 cups fresh)
  1 tablespoon EXTRA VIRGIN OLIVE OIL
  1/2 teaspoon GARLIC SALT
  Sprinkle of VEGAN PARMESAN CHEESE

Directions

PREPARE SWORDFISH
- PREHEAT over to 400 degrees F
- SEASON the swordfish with sea salt to taste
- HEAT the oil in an ovenproof frying pan over medium-high heat
- PLACE the swordfish in the frying pan and COOK for 3 minutes, until browned
- FLIP the swordfish over and MOVE the frying pan to the oven
- BAKE for 10 minutes until swordfish is done.
- In a small bowl, prepare the compound butter by mashing the room temperature butter with the parsley, garlic, ginger, crushed red pepper, and the lemon juice until well blended. Set aside.
- While fish is in the oven prepare the spinach and the potatoes
- When fish is cooked, CAREFULLY REMOVE the frying pan from the oven (use oven mitt because the handle will be very hot) and RETURN to the stove on medium-high heat
- ADD the compound butter to the frying pan and MELT until bubbling, SPOONING butter on top of fish to flavor both sides
- SERVE swordfish on a plate and SPOON more butter on top
PREPARE SPINACH
- HEAT oil in a frying pan or wok
- ADD spinach and COVER tightly for 5 minutes to steam spinach
- SPRINKLE garlic salt on spinach, COVER and continue to COOK for 5 more minutes, or until spinach has wilted to the desired level
- SERVE with a SPRINKLE of vegan parmesan cheese, if desired
PREPARE POTATOES
- In a medium (8-inch) microwave-safe baking dish, MELT the butter (1 minute at 50% power usually works for me, but microwaves vary)
- MIX to combine the garlic and rosemary into the melted butter
- ADD the potatoes and TOSS well with butter mixture
- COVER and MICROWAVE for 8 minutes or until the potatoes are fork-tender (it really depends on how small you cut them)
SERVE swordfish, spinach, and potatoes together and enjoy

Salt swordfish fillets
Brown in frying pan
Then roast for 10 minutes in oven
Make compound butter
Steam 4 cups spinach
Cover tightly
Add garlic salt and keep steaming
Chop potatoes bitesize
Make rosemary butter
Toss potatoes with rosemary butter
Microwave until tender
Return swordfile to stove
Melt with compound butter
Make sure to get both sides
Serve and enjoy

Ratatouille & Quinoa – Gluten-Free & Vegan

It has been snowing for the last 24 hours and it’s really accumulating out there (already about 8 inches). I needed something hearty and warm for when the shovelers came inside. My answer was a large pot of colorful, aromatic French vegetable stew over hearty quinoa. I make my Ratatouille in one pot on the stove and it is naturally gluten-free and vegan. For bread eaters, this might pair really well with some crusty French bread.

Preparation time: 30 minutes

Cook time: 25-30 minutes

Servings: 6-8

Ingredients

1 EGGPLANT, peeled and cut into bitesize cubes
1 tablespoon EXTRA VIRGIN OLIVE OIL
1 large ONION, diced
4 cloves GARLIC, minced
1/4 cup dry RED WINE
28 ounce can diced TOMATOES, with juice
1/2 cup WATER
1 BAY LEAF
1 teaspoon dried BASIL
1/2 teaspoon dried THYME 
1/2 teaspoon dried OREGANO
1/2 teaspoon crushed RED PEPPER FLAKES
1/4 teaspoon ROSEMARY, ground
1 teaspoon SEA SALT, divided
1/2 teaspoon BLACK PEPPER, ground
2 medium ZUCCHINI, peeled and cut bitesize
1 YELLOW SQUASH, peeled and cut bitesize
1 RED BELL PEPPER, cut bitesize
1 YELLOW BELL PEPPER, cut bitesize
2 cups QUINOA, rinsed (plus 4 cups water to cook)
Pinch of PARSLEY

Directions

PREPARE EGGPLANT
- PEEL eggplant
- CUT off both ends and CUT the eggplant into bitesize cubes
- PLACE the eggplant cubes into a colander and TOSS with 1/2 teaspoon of sea salt to express excess water. SET ASIDE for about 20 minutes while preparing the other ingredients.
- RINSE before using
PREPARE QUINOA
- RINSE 2 cups of quinoa in a mesh strainer under cold water
- ADD rinsed quinoa to 4 cups water in a saucepan and bring to a boil.
- REDUCE heat and simmer for 15-20 minutes until there is no more water
- Fluff before serving
HEAT olive oil in a large saucepan over medium-high heat
SAUTE onion and garlic until onion is translucent, about 5 minutes
ADD red wine, can of tomatoes with all its juice, and the bay leaf. STIR until well blended.
ADD the basil, oregano, rosemary, thyme, red pepper flakes, 1/2 teaspoon salt, black pepper, and eggplant. MIX well and COVER tightly for 10 minutes over medium-low heat until eggplant is tender.
ADD zucchini, squash, bell peppers and STIR well. COVER again and simmer for another 8-10 minutes. Having a tight cover on your saucepan allows the liquid to recirculate back into the stew instead of getting lost through evaporation.
REDUCE HEAT and cook until vegetables are fork-tender. SEASON with additional salt to taste and STIR occasionally
- The flavor will improve over time so you can REMOVE it from heat and let it sit for up to 3 hours on the counter
SERVE over quinoa with a pinch of parsley
STORE in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months

Gather ingredients
Prepare eggplant
Chop peppers bitesize
Chop zucchini bitesize
Prep all veggies
Rinse & cook quinoa
Suate onions & garlic
Add wine & tomatoes
Add eggplant & spices
Add all veggies
Fluff quinoa when done
Serve ratatouille
Ratatouille over Quinoa sprinkled with parsley

Red Pepper Panko Tilapia – Gluten-Free & Dairy-Free

The secret to this well seasoned gluten-free tilapia dish is browning the panko mixture before you bread the fillets. Tilapia is an inexpensive farm-raised white fish that is easy to cook, low in fat, and a good source of protein. Don’t overlook its nutritional benefits. This recipe gives it flavor and pizzaz. Let me know how yours turns out.

Preparation time: 10 minutes

Cooking time: 15 minutes

Servings: 4

Ingredients

1 cup gluten-free PANKO BREAD CRUMBS
3 tablespoons EXTRA VIRGIN OLIVE OIL
4 TILAPIA FILLETs, about 6 ounces each
1/4 teaspoon ROASTED GARLIC POWDER
1/2 teaspoon GINGER, ground
1/2 teaspoon PAPRIKA
1/2 teaspoon crushed RED PEPPER FLAKES
KOSHER SALT, to taste
BLACK PEPPER, to taste
Serving suggestion: LEMON wedge

Directions

PREHEAT oven to 425 degrees F
PREPARE BREADING
- In a medium flat bottomed bowl (because you will be using it to bread the fillets), COMBINE panko crumbs, garlic powder, ginger, paprika, and red pepper flakes with 1 tablespoon of olive oil. MIX well.
- SPREAD panko mixture on a baking sheet and BAKE for 5 minutes, until lightly browned.
- RETURN to bowl
SEASON fillets with salt and pepper, to your taste
PRESS each fillet into the prepared panko mixture, coating both sides thoroughly. (And I mean really PRESS with your hands so it sticks well.)
PLACE the fillets on the baking sheet that you used to brown the panko mixture.
DRIZZLE the remaining 2 tablespoons of oil over the fillets
BAKE for 15 minutes
SERVE warm, with a wedge of lemon
STORE in an airtight container in the refrigerator for 1-2 days

Gather ingredients
Combine panko and spices
Mix in EVOO
Toast panko mixture
Season fillets
Press fillets in panko
Served with broccoli and roasted acorn squash

Inspired by Food and Wine’s Crispy Baked Tilapia

Roasted Maple Acorn Squash Delight

If winter had a taste, this quick, easy, and delicious side dish would be it. Who can resist maple syrup, brown sugar, and spices? Don’t be afraid of the acorn squash’s rugged exterior. With a sharp knife and a cutting board, you will master this veggie in no time. Leave the skin on, it’s soft and edible when roasted.

Preparation time: 10 minutes

Cooking time: 30 minutes

Servings: 4

Ingredients

2 ACORN SQUASH, cut in 1-inch slices
2 tablespoons VEGAN BUTTER, melted
1 tablespoon OLIVE OIL
1/4 cup pure MAPLE SYRUP
1/4 teaspoon CINNAMON, ground
1/8 teaspoon CLOVES, ground
1/2 teaspoon KOSHER SALT
1 tablespoons BROWN SUGAR, more to taste

DIRECTIONS

PREHEAT oven to 400 degrees F
WASH squash and pat dry
With a sharp knife, SLICE 1/4 inch off the stem and base ends of the squash
SET the squash down on the flat sliced stem end and CUT the squash in half from top to bottom
Using a large spoon, REMOVE the seeds and pulp from each half and discard/compost.
Lay each piece on its flat side and CUT 1-inch slices
In a medium-size microwave-safe bowl, COMBINE the butter, maple syrup, oil, cinnamon, salt and cloves and heat for 30-45 seconds, until the butter melts. STIR well.
On a rimmed baking sheet, ARRANGE the slices in a single layer.
BRUSH the maple mixture over all the slices
TURN the slices with a fork and BRUSH the other side
SPRINKLE brown sugar on each slice
BAKE for 15 minutes and then flip each slice and bake another 15 minutes. You know they are done when they are well carmelized and tender.
SERVE warm
STORE in an air-tight container in the refrigerator for 2-3 days

Organize your ingredients
Use a sharp knife to cut the top and bottom off
Scoop out the seeds
Scoop out the pulp too
Slice each half into 1″ pieces. Arrange on pan
Brush maple sauce and sprinkle brown sugar
Cook for 15 minutes and then turn each slice over for another 15
Maple caramel tender delights

Gluten-Free Tagliatelle with Bay Scallops & Sweet Peas

If sauteing bay scallops in garlic, white wine, and vegan butter weren’t delicious enough, serving them with pasta and sweet peas make this dish not only flavorful but colorful too. I love finding different gluten-free kinds of pasta. Tagliatelle is similar to fettuccine; its a long, flat, egg noodle. Jovial Foods makes a nice brown rice variety. If you are looking for a seafood dish to serve your friends and family, this gluten-free, dairy-free delight will get no complaints, I promise.

Preparation time: 5-10 minutes (fresh vs frozen)

Cooking time: 15 minutes

Servings: 4

Ingredients

1 pound gluten-free TAGLIATELLE PASTA noodles
10 ounces SWEET PEAS (fresh or frozen)
3 tablespoons VEGAN BUTTER, divided in 1/2
1 tablespoon OLIVE OIL
1 pound BAY SCALLOPS, rinsed and dried (fresh or frozen)
3 cloves GARLIC, chopped
2 tablespoons LEMON JUICE
1/4 cup + 1 tablespoon WHITE WINE
1 tablespoon BASIL
1 teaspoon OREGANO
1 pinch KOSHER SALT, to taste
1/2 teaspoon ground BLACK PEPPER, to taste
Optional toppings:
   Sprinkle of Italian PARSLEY, chopped
   Sprinkle of Vegan PARMESAN CHEESE

Directions

PREPARE PASTA
- BOIL water over high heat for the pasta. COOK pasta according to the package. Best to cook ‘al dente’ (firm to the bite).
- Drain the pasta but SAVE about 1/2 cup of the pasta water for later
PREPARE PEAS
- If using FROZEN, follow the package directions.
- If using FRESH, I recommend steaming then in a saucepan.
  - FILL a saucepan with enough water to cover the bottom but not up to the steamer basket
  - Bring the water to a BOIL over high heat
  - ADD the sweet peas and COVER for 2 minutes
  - REMOVE from heat and set aside
PREPARE SCALLOPS
- If using FROZEN scallops then THAW in a colander under cold running water for about 5 minutes. RINSE scallops and PAT dry with a paper towel.
- If using FRESH scallops, RINSE and PAT scallops dry with a paper towel.
- HEAT a large heavy frying pan over medium-high heat. ADD oil and 1-1/2 tablespoons of butter until it starts to brown.
- ADD 1/2 the scallops to the very hot skillet*. SPRINKLE with salt and pepper and SEAR for 90 seconds without stirring.
  - *The key to searing the scallops is a very hot pan and leaving lots of room for them to cook. If the pan is not hot enough and the scallops are crowded, they will steam instead of sear. Scallops contain a lot of liquid which will express when they cook. And, I recommend that you take the scallops off the heat a little before you think they are done because they will continue to cook in the bowl.
- FLIP the scallops over and SEAR on the other side for another 90 seconds.
- REMOVE the first batch of seared scallops from the pan. PLACE in a medium bowl and set aside.
- ADD more butter, if needed, and the remaining scallops.
- SEAR the scallops the same way as you did the first time.
- REMOVE the second batch and add to the first.
PREPARE THE SAUCE
- In the frying pan you used for the scallops there should still be a hot oil/butter mixture on the bottom. If not, ADD more butter, if you need, and heat until bubbling.
- ADD the garlic and SAUTE for 1 minute until it starts to brown.
- ADD the white wine, basil, and oregano and let it bubble. REDUCE for 1 minute.
- ADD the lemon juice. Salt and pepper to taste.
- COOK for 1-2 minutes. It should reduce about 1/3.
PUT IT ALL TOGETHER
- ADD the scallops to the sauce and toss to cover with sauce
- ADD the cooked pasta to the sauce and use the saved pasta water to extend the sauce if needed
- TOSS the pasta with the sauce and scallops to combine
- MIX in sweet peas for color and taste. The amount of peas to add is really a personal preference., I used the whole bag.
- TOSS everything to combine
SERVE with a topping of parsley and/or vegan parmesan cheese

Rinse & dry scallops
Heat butter & oil HOT
Sear scallops
Saute garlic
Return scallops to sauce
Add pasta to sauce
Toss sweet peas with scallops, pasta, and sauce

Paleo Banana Bread Muffins – Gluten-Free & Dairy Free

This is my first known attempt at a PALEO treat and they taste amazing. I created these muffins with almond butter, almond flour, bananas, and eggs. They are dense like banana bread but easier to eat in muffin form. They are dairy-free, grain-free, and if you don’t use the paleo chocolate chips, they contain no extra sugar and are soy-free too. We have been eating them with dairy-free cream cheese for breakfast all week.

Preparation time: 10 minutes

Cook time: 19 minutes

Servings: 18 muffins

Ingredients

 
3 large EGGS, room temperature 
1/2 cup natural ALMOND BUTTER
1/2 teaspoon VANILLA EXTRACT
4 ripe BANANAS, mashed (about 1-1/2 cups)*
1 cup ALMOND FLOUR
1 teaspoon corn-free BAKING POWDER 
1 teaspoon BAKING SODA
1 teaspoon CINNAMON, ground
1/4 teaspoon ALLSPICE
1/2 teaspoon NUTMEG, ground
1/4 teaspon SALT
1/3 cup WALNUTS, chopped plus some for topping
Optional: 1/4 cup Paleo dairy-free MINI CHOCOLATE CHIPS** plus
   some for topping 

    *I freeze over-ripe bananas often (why waste them?). They 
    work great for mixes like this. They thaw quickly and
    mash easily. 
    ** Without the chocolate chips these muffins
    will also be soy-free

Directions

PREHEAT the oven to 375 degrees. (This is 25 degrees warmer than we are going to bake them at, but the extra heat to start helps the muffins brown on top when cooked.)
LINE 18 muffin cups with paper liners (I use 2 12-cup muffin trays because that is what I have.)
In a medium bowl, MASH bananas until smooth.
In a large bowl, BEAT the eggs and then ADD almond butter and vanilla. WHISK them all together well.
ADD mashed banana puree to the wet mixture
DUMP in almond flour, baking soda, baking powder, and spices. Gently MIX dry ingredients with wet mash mixture until there are no lumps. The batter should be a medium consistency. Don’t use an electric mixer because over beating the batter will cause the muffins not to rise. Just mix until you don’t see any more flour.
FOLD in walnuts and chocolate chips (if using).
Using a soup ladle, FILL each muffin lined cup 2/3 full
Optionally, TOP 1/2 the muffin cups with some extra chopped nuts and 1/2 with extra chocolate chips
LOWER the oven temperature to 350 degrees
BAKE the muffins for 14-19 minutes. Check them at 14 minutes. You know they are done when a toothpick inserted in the center comes out clean (unless it hits a chocolate chip, then use another toothpick and try again).
COOL the muffins in the pan for 5 minutes then transfer to cooling racks. Cool completely.
STORE in an airtight container for 2-3 days or FREEZE in an airtight container for 3 months.

Let eggs get to room temperature
Mash bananas and whisk wet ingredients
Combine mash with wet ingredients
Fold in dry ingredients
Chop walnuts
Add walnuts and chips
Fill 18 lined cups
Cool competely

TO MAKE A LOAF INSTEAD OF MUFFINS: If you want to try this as a bread instead of muffins, then mix all ingredients as above, but use a loaf pan instead of a muffin tray. LINE the loaf pan with parchment paper. FILL the loaf pan with the batter. TOP with chopped nuts. REDUCE oven temperature to 350 and BAKE for 50-60 minutes (using the toothpick method above to test for doneness). COOL completely in the loaf pan. LIFT out the bread using the parchment paper and slice.