BALSAMIC GLAZED ROASTED BRUSSEL SPROUTS

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Gluten-Free and Vegan

  • 1 bag fresh Brussel sprouts
  • 1/4 cup olive oil
  • salt
  • pepper
  • 1/4 cup Balsamic Glaze

Directions

Preheat oven to 400 degrees. Cut in half. Grease baking sheet. Spread Brussel sprouts evenly across the baking sheet and drizzle with olive oil. Add salt and pepper to taste. Bake for 3o minutes until carmelized. Drizzle evenly with balsamic glaze. Bake additional 5-10 minutes.

BEST ROASTED TOMATO SOUP

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Gluten-free and vegan
  • 1 container of cherry tomatoes
  • 8 large tomatoes
  • 1 red onion
  • 4 whole garlic
  • Handful of fresh basil
  • 1 cup olive oil
  • 1/4 tsp salt
  • dash pepper
  • 1 can of coconut milk
  • 1 cup vegetable stock
  • hot sauce to taste (optional)
Instructions

Heat oven to 425 degrees Fahrenheit. Cut bottoms of large tomatoes and slice the red onion. Spread tomatoes, onion, garlic, and basil in a large glass pan. Add olive oil and salt and pepper. Make sure all ingredients are thoroughly coated with oil and seasonings. Roast 45 minutes until tomatoes have shriveled and garlic and onion have browned. Extract garlic. Remove from oven and let cool 5-10 minutes. Add to blender. Blend until smooth. Add vegetable stock and coconut milk. Blend. Add hot sauce to taste. Serve and enjoy.

GERMAN ONION PIE

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Gluten-free and vegetarian
  • 2 eggs
  • 1 red onion
  • 1 white onion
  • 1 scallion
  • 1 leek
  • 2 tbsp olive oil
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • dash pepper
  • 1/4 cup marscapone cheese
  • Frozen premade pie crust
Instructions
  • Slice onions and leeks and add to saucepan with olive oil. Cook until soft and translucent. Mix cheese, nutmeg, salt, and pepper in small bowl. Pour into premade pie crust. Top with onions. Cook 45 min at bottom rung of oven at 390. Enjoy.

BUTTERNUT SQUASH, CHICKPEA, SPINACH CURRY

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Gluten-free and vegan

  • 2 tablespoons olive oil
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon salt
  • 1 onion, finely chopped
  • 3 large cloves garlic, minced
  • 4 teaspoons grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon Garam Masala
  • red pepper flakes to taste
  • Two 8oz containers of butternut squash
  • 1 14-ounce can chickpeas, drained & rinsed
  • 1 (14-ounce can diced tomatoes, with juice
  • 1 (14-ounce can coconut cream
  • 1 small container of plain vegan yogurt
  • 1 5-ounce bag of baby spinach
  • freshly ground black pepper

Instructions

  • In a large saucepan, heat the oil over medium heat. Add the cumin seeds and toast for about a minute. Stir in the onion, salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent. Add the garlic, ginger, turmeric, coriander, Garam Masala, and red pepper flakes. Stir and saute until the garlic softens. Add butternut squash, chickpeas, tomatoes and juice, and coconut cream and yogurt. Stir to combine, cover, and simmer over medium heat for 30 minutes, until the squash is fork-tender. Stir in spinach, cook until wilted, and season with dash of salt and pepper to taste. Serve with brown rice.  Enjoy.

SWEET POTATO CURRY

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Gluten-free and vegan

Ingredients

● 1 Tbls. olive oil
● 1 onion, finely chopped
● 2 cloves garlic, minced
● 3 sweet potatoes, peeled and cubed
● 1 (14.5 oz.) can diced tomatoes
● 1 (8 oz.) bag spinach
● 1 (13.5 oz.) can full-fat coconut milk
● 1 tsp. curry powder
● 1 tsp. Garam Masala
● 1 Tbsp. nutritional yeast
● ⅛ tsp. cinnamon
● Salt and pepper, to taste

Instructions

Heat olive oil in a large pot over medium heat. Add spinach, onion and garlic, and cook for about 5 minutes. Add sweet potatoes, and cook for 5 minutes. Add tomatoes and coconut milk, and season with the remaining all spices but salt and pepper. Bring to a boil, then lower the heat and simmer for 30 minutes. Add salt and pepper to taste.

 

SMASHED CRISPY WHOLE POTATOES

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Gluten-Free and Vegetarian
  • 6-10 red potatoes
  • 1/4 cup cheddar cheese
  • 1/2 teaspoon garlic
  • 1/2 teaspoon onion powder
  • 3 teaspoons Himalayan pink sea salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry chives
  • 2 tablespoons olive oil
DIRECTIONS
Preheat oven to 400. Put the potatoes in a large saucepan and cover with water. Add 2 tsp. salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a fork. Drain, and set on greased baking pan in a single layer. Drizzle with olive oil. Flatten potatoes with the back of a metal spatula. (The thinner, the crispier they will be.) Sprinkle with olive oil, cheddar cheese, chives, garlic salt, onion salt, 2 1 teaspoon Himalayan pink sea salt, and pepper. Bake in the oven for 25 to 30 minutes, until the cheese is melted and potatoes are crispy. Serve hot.

WORLD’S EASIEST ROASTED TOMATOES

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Gluten-Free and Vegan
  • 1 basket organic cherry tomatoes
  • 1 tablespoon garlic
  • 1 teaspoon Himalayan pink sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
DIRECTIONS
Preheat oven to 400. Arrange cherry tomatoes on greased baking pan in a single layer. Drizzle with olive oil. Sprinkle the garlic, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are beginning to caramelize. Serve in your favorite pasta or on a homemade pizza.

LAZY PLUM CRUMBLE

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Gluten-Free & Vegan
  • 6 plums
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 – 1/2 coconut sugar
  • 1 cup bagged granola
DIRECTIONS
Peel, remove pit and cut plums into equal slices. Add to greased baking dish. In a baking dish, add cornstarch, lemon juice, and coconut sugar. Mix until thoroughly coated. Sprinkle with granola. Bake at 350 for 25-30 minutes. Serve warm with ice cream.

TUMERIC TOFU RICE BOWL

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Gluten-Free & Vegan
  • 1 package firm tofu
  • 1/2 tablespoon olive oil for marinade, 2 tablespoons for cooking
  • 1 teaspoon turmeric powder
  • 2 teaspoon curry powder
  • 1 teaspoon coconut sugar
  • 1 teaspoon garlic powder
  • dash of cayenne pepper
  • salt & pepper
  • 1 package microwave jasmine rice
  • 1 can coconut milk
  • parsley or cilantro for garnish
DIRECTIONS
Cube tofu. Thoroughly mix olive oil, half ingredients of turmeric powder, curry powder, coconut sugar, garlic powder, cayenne, salt, and pepper. Add tofu cubes and set in fridge to marinade for up to 24 hours.
After marinating, add olive oil to pan on medium heat, add tofu, marinate, and stir. Cook until tofu is browned. Remove from heat. Microwave rice for 90 seconds. Add to pan. Add coconut milk, and the remaining half ingredients of curry powder, turmeric, coconut sugar, cayenne pepper, salt, pepper, and mix thoroughly. Add to bowl and serve hot.

NOT SO HEALTHY – GNOCHI FAUX GERMAN “POTATO” SALAD

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Gluten-Free
  • large onion, cut into thick slices
  • 4 slices turkey bacon
  • 1 lb. gnocchi
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. brown mustard
  • 1/2 tsp. kosher salt
  • 1/2 tsp. sugar
  • 1/2 tsp. black pepper
  • 1/4 tsp. celery seeds
  • 1/4 chopped parsley
DIRECTIONS
Preheat the oven to 425 degrees. In a large roasting pan, roast onions and bacon until crisp – approximately 20-30 minutes, stirring occasionally. Bring a pot of salted water to a boil. Remove the pan from the oven. Remove the bacon to a plate and retain bacon fat in a small bowl. Follow package directions and boil the gnocchi, drain, add to the roasting pan, and stir with the onions, adding 1-2 tablespoons of bacon fat. Put roasting pan in the oven for approximately 5 minutes. Stir the vinegar, mustard, salt, sugar, pepper, and celery seeds. Roughly chop the bacon and add to the pan. Add to bowl, sprinkle on parsley, and serve.