ALMOST SUMMER SLAW

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Vegan, Gluten-Free & Low-Sugar
  • 1 bag of shredded cabbage or coleslaw mix
  • 1/4 cup of vegan mayonnaise
  • 1 teaspoon sugar-free sweetener (Used Swerve)
  • 2 tablespoons Mother’s Apple Cider Vinegar
  • 1 teaspoon celery seed
  • Salt/Pepper to taste
Instructions
Excluding shredded cabbage or coleslaw mix, mix all ingredients in bowl. Once thoroughly combined, stir in cabbage/coleslaw mix. Again mix until cabbage/coleslaw mix is covered with dressing. Refrigerate 1 hour. Enjoy.

BROWN RICE FARINA

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Vegan, Gluten-Free & Low-Sugar
  • 2 cups organic brown rice
  • 6 cups water, for cooking
  • 1tsp ground cinnamon
  • 2 tsp sea salt
  • 1/4 cup sugar-free sweetener (Swerve brown sugar is delicious)
  • Almond, oat, or coconut milk
  • Vegan butter
INSTRUCTIONS:
  1. Pour brown rice into food processor, pulse until fine grain (like sand). Add processed rice, water, cinnamon, and salt to a pot on medium heat.
  2. Frequently stir to avoid lumps.
  3. Turn the burner to low, cover, and cook for 10 minutes.
  4. Check at 5 minutes to see if Farina needs more liquid.
  5. After 10 minutes, stir in sweetener, cover, and let sit for another 10 minutes.
  6. Scoop into a bowl and add your “milk”, and vegan butter, more sweetener, if needed, and enjoy.

STUFFED ACORN SQUASH

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Vegan, Gluten-Free  2 acorn squash, halved and seeds scooped out 1 tablespoon olive oil salt pepper Stuffing: 1 tablespoon olive oil 1 yellow onion, chopped 2 cloves garlic, minced 1 cup black or brown rice 2 cup vegetable broth 1 package plant-based sausage 1/4 cup chopped walnuts 1/4 cup chopped pumpkin seeds 1/4 cup chopped […]

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RAW VEGAN CHILI

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(Inspired by RawkStar Café)
Vegan, Gluten-Free & No-Sugar
1/2 cup of the following:
  • walnuts, carrots, tomatoes, sundried tomatoes, red pepper, shiitake mushrooms, celery
  • 1 1/2 teaspoons of chili powder
  • Jalapeño to taste
INSTRUCTIONS
Mix all ingredients thoroughly in food processor. Sprinkle with vegan parmesan. Store in air-tight container.
Tastes even better the next day!

SPINACH CASSEROLE

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Vegetarian & Gluten-Free 2 lbs frozen spinach 3 large eggs 2 cups  ricotta 1 cup mozzarella 1/2 cup parmesan cheese 1/2 cup chopped parsley 3 tablespoons fresh cilantro 2 tablespoons fresh dill or 1/2 teaspoon dill weed 1/4 teaspoon pepper   INSTRUCTIONS Preheat oven 350 degrees. Grease 8×8 pan.  Drain spinach.  Reserve 1/4 cup liquid.  […]

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GREEN BEAN FRIES

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Vegetarian & Gluten-Free
  • 1 bag trimmed green beans
  • 1 tablespoon Ranch dressing
  • 1 egg
  •  1 cup gluten-free flour
  •  1/2 teaspoon salt
  •  1/2 teaspoon pepper
  •  1/2 teaspoon garlic powder
  •  1/2 cup parmesan cheese
Instructions
Preheat oven to 400 degrees. In one bowl thoroughly combine egg and Ranch dressing. In a second bowl combine the gluten free flour, salt, garlic powder, pepper, and parmesan, and mix well.
Dip green beans in the egg mixture, then flour and place on the pan.
To crisp green beans, lightly spray with cooking spray.
Bake 10-12 minutes or until the green beans are crispy, but tender.

HOMEMADE NUTELLA

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Vegan & Gluten-Free 2 cups roasted hazelnuts 2-3 tablespoons coconut oil 2-3 tablespoons cocoa powder 1/4 cup coconut sugar 6-8 dates 1 teaspoon vanilla A pinch salt Instructions Add all ingredients into blender. Add coconut oil until blend is smooth. Add dates & cocoa powder to sweetness taste. Refrigerate until cool.

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LEMON ZUCCHINI LOAF

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Vegetarian & Gluten-Free 2 zucchini (1 cup after water pressed out) 1/4 cup lemon zest 1/4 cup lemon juice 1/4 cup almond milk (or other plant-based milk) 1/4 cup olive oil 1 teaspoon vanilla extract 1 egg 2 cups gluten-free flour 1 cup coconut brown sugar 1 teaspoon baking powder 1 teaspoon baking soda teaspoon […]

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BALSAMIC GLAZED BRUSSEL SPROUTS

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Vegan & Gluten-Free 1 – 2 packages of fresh Brussel sprouts 2 Tbsps. Olive Oil Salt Pepper Balsamic Vinegar Glaze Instructions Preheat over to 425F. Cut Brussel sprouts in half. In a large bowl, toss with olive oil, salt, and pepper. Transfer to baking sheet and roast until sprouts are fork tender and caramelized. Brush […]

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COCONUT CERVICHE

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Vegan & Gluten-Free 2 cups coconut meat, cut into bite-size pieces (found bagged at Sprouts) Juice of 4 limes, and tsp of lime juice 1/4 cup orange juice 1 large red onion, diced 2 medium tomatoes, diced 1/2 large cucumber, diced 1/2 jalapeño, seeded & minced 1/2 bell pepper, seeded & diced 1/4 cup fresh […]

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