Tarragon Potato Salad; Vegan + Gluten Free

This light and delicious potato salad is perfect to bring to a summer BBQ, or a potluck dinner. Use red bliss, or heirloom potatoes for an even yummier salad and leave the skins on for extra nutrition. The tarragon gives it a very special flavor that will delight your taste buds.

INGREDIENTS

• 3 lbs. Red bliss potatoes or combo of red, purple & creamy yellow (red, white & blue), unpeeled & chopped into small 1/2” inch cubes
• 1/2 small red onion, finely diced
• 1 green onion (scallion), finely chopped
• 2 teaspoons dried tarragon (replace with dried dill if not available)
• 1/4 Grapeseed Oil Vegenaise
• 1 teaspoon grainy mustard
• 2 tsp freshly squeezed lemon juice
• 1 tablespoon Bragg’s Apple Cider Vinegar
• Sea salt and pepper to taste

Boil potatoes until tender but not too soft. Drain and cool. In a large bowl, combine potatoes with remaining ingredients and stir to combine. Season with salt and pepper. Cover and refrigerate until cold. If salad becomes dry after a day or two, add a bit more mayo.

Millet Sandwich Bread – Gluten Free (Not Vegan)

Baking gluten free is definitely not easy, but I think I finally came up with a good bread recipe that you will enjoy. I was inspired by The Gluten Free Goddess’ bread and started to play around a little bit and came up with my own version. Enjoy this bread toasted and topped with Almond butter, or open-faced with my Chick Pea “Tuna” Salad.

INGREDIENTS

• 1 package rapid dry yeast
• 1/2 cup warm water
• 1 tablespoon maple syrup
• 2 cups millet flour
• 1 cup almond meal/flour
• 2 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 3 organic pasture-raised eggs, beaten
• 1/3 to 1/2 cup warm water

Gluten Free Pasta with Sundried Tomato Cream Sauce

Black Bean + Chipotle Cheese Quesadillas

These quesadillas are awesome to serve at a holiday party or potluck. They are totally dairy and gluten free and super delicious. Serve them up with a side of guac and some spicy salsa, and your guests will be delighted that they are eating healthy during the holidays without feeling deprived.

INGREDIENTS

• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1/2 small red onion, finely diced
• 1 teaspoon cumin
• 1/2 teaspoon sea salt
• Chipotle Cashew Cheese (see recipe below)
• 1 pkg brown rice tortillas
• Guacamole & salsa, for garnish

In a small saucepan, heat olive oil over medium heat and saute onion until soft. Add black beans, cumin and salt. Stir to combine and heat through. Set aside.

CHIPOTLE CASHEW CHEESE

• 1-1/2 cups cashews, soaked for 2 hours
• 1/2 c. water (more if needed)
• 1/2 teaspoon chipotle chili powder
• 1/4 c. nutritional yeast
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder or 1 raw garlic clove

Banana Chia Pancakes; Gluten Free & Vegan

Chia seeds are loaded with Omega-3’s, fiber and protein. They’re an awesome source of brain food and are super high in nutrients.

These delectable pancakes are perfect for a Sunday morning with the kids and they’re healthy too! Top with my rich and delicious coconut creme sauce and you will be in pancake heaven!

INGREDIENTS

• 2 cups Bob’s Red Mill Gluten Free Baking Mix
• 2 tablespoons ground chia seeds
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 ripe bananas
• 2 tablespoons grade b maple syrup
• ½ cup coconut milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Coconut oil for cooking pancakes

Place the flour, chia seeds, baking soda, and baking powder into a bowl and stir together. In a separate bowl, mash the peeled bananas into a paste. Add the mashed banana, agave, and coconut milk into a bowl with the flour mixture and stir well to combine the batter. Heat a dollop of coconut oil on a non-stick skillet or griddle and pour the batter on by ¼ cups. Let the pancakes cook until bubbly and edges are somewhat dry, and then flip over and brown on the other side.

CREME SAUCE

• 1/4 cup cashews
• 1/2 cup coconut milk (from a can)
• 3 medjool dates, pitted
• 1 teaspoon vanilla extract
• pinch sea salt

Place all ingredients in a high-powered blender and blend until creamy smooth

Banana Chia Oat Bread – Gluten Free & Vegan

Chia seeds, bananas and coconut oil lend to the moistness in this dense and delicious banana bread creation. It’s loaded with fiber, protein and flavor! Great for a holiday breakfast morning, lightly warmed and slathered with coconut butter.

INGREDIENTS

• 1-1/4 cups Bob’s Gluten Free Baking Mix or Sprouted Power Flour (Whole Foods Bulk Section)
• 1/2 cup oats (not instant)
• 1/4 cup plus 2 tablespoons cooked quinoa
• 1 teaspoon baking soda
• 1-1/2 teaspoons baking powder
• 3 ripe bananas, mashed or pureed in food processor
• 1/4 cup chia seeds
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Place flour, oats, quinoa, baking soda & baking powder in large bowl. In another medium sized bowl, combine pureed bananas, chia seeds, coconut oil, maple syrup, vanilla extract, apple cider vinegar and sea salt. Stir until well combined. Pour over flour mixture in large bowl. Stir well to combine. Fold in walnuts if using. Place in a lightly greased loaf pan. Bake for about 25-35 minutes or until a toothpick comes out clean.

Pumpkin Chia Pudding

This delicious pudding is a must-have for dessert at the Thanksgiving Dinner Table. It’s healthy, loaded with fiber, omegas and medium-chain fatty acids to keep your metabolism revved up! You can even throw it into a pie crust (gluten free & vegan, of course) if you want and have a Pumpkin Chia Pudding Pie!

INGREDIENTS

• 1/2 cup chia seeds
• 1 can coconut milk (full fat)
• 1 cup canned pumpkin or pumpkin puree
• 1 cup cashews, soaked 2 hours
• 5 dates pitted
• 2 tablespoons Grade B Maple Syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• pinch of Sea Salt
• fresh ground nutmeg (garnish)

Anise Scented Coconut Almond Cookies

These crunchy yummy cookies, are pretty simple to make once you grind the almonds and oats. I think you will enjoy the licorice scented flavor from the anise, but if you are not a fan of anise, just use almond extract for an extra nutty flavor!

INGREDIENTS

• 1 c. Spelt Flour or Oat Flour (use gluten free oat flour for gluten free cookies)
• 3/4 c. Oats, coarsely ground (use a blender to grind oats)
• 1/2 c. ground almonds (use a food processor or coffee grinder)
• 1/4 c. shredded coconut
• ½ c. Agave Nectar
• 1 tsp. Anise extract (use almond if anise is not available)
• 1 tsp. cinnamon
• ½ c. Coconut Oil (melted) or avocado oil
• ¾ tsp. baking soda
• 1/2 tsp sea salt
• Garnish: Pinenuts (optional)

Preheat oven to 350. Combine all ingredients together into a bowl and mix well. Drop by the teaspoonful onto a cookies sheet lined with parchment paper. Place a pine nut in the center of the cookie (optional). Bake for 10-12 minutes or until golden. Cool on a wire rack. Great to store in the freezer and eat chilled!

Spaghetti & Meatballs w/Zesty Marinara

Meatballs you say? How can they be vegan? Well, it’s easy. I was inspired when I saw Isa’s recipe in Veganomicon for her meatballs, but I wanted to come up with my own recipe which didn’t include any gluten, so that’s what I did and Voila…Gluten Free and Vegan “Meat”balls with GF Spaghetti!

This is one of many of my clients favorite dishes, even Tony Horton! The man loves his spaghetti and Meatballs, although I know they don’t compare to his Aunt Stella’s real deal, which he doesn’t eat much anymore!

Enjoy! I know your kids will love these too!

INGREDIENTS

• 1 lb. Brown Rice Spaghetti or Ziti, prepared according to package directions (Love Tinkyada Brand)
• 1 recipe of Mel’s Zesty Marinara Sauce (below)
• 2 can kidney beans, drained & rinsed
• ½ c. brown rice, cooked
• ½ c. raw yellow onion, diced small
• 1 tablespoon olive oil, plus more for browning meatballs
• 2 tablespoons Braggs Amino Acids
• 2 tablespoons tomato paste
• 1 tablespoon Vegan Worcestershire sauce
• 2 cloves garlic, grated
• ½ teaspoon oregano
• ½ teaspoon thyme
• ¼ teaspoon basil
• 1/4 – 1/2 cup gluten free breadcrumbs or find ground cornmeal.

Mash beans and rice together in a bowl with a potato masher until mushy but beans are still somewhat noticeable. Add onion, garlic, olive oil, Braggs, tomato paste Worcestershire sauce, and herbs. Mix well with a spoon or hands to combine. Add breadcrumbs and using hands, mix well and knead until doughy. Roll into small walnut sized meatballs. Heat a non-stick skillet over medium heat with olive oil and brown meatballs on the skillet. Serve on top of spaghetti with a generous serving of marinara sauce.

MARINARA SAUCE

• 2 tablespoons olive oil
• 1 red onion, diced
• 1 cup shitake mushrooms, sliced thinly
• 4 cloves garlic, minced
• 2 tsp. oregano
• 1 teaspoon thyme
• 1 tablespoon Braggs Liquid Aminos
• 1 tablespoon balsamic vinegar
• ½ can tomato paste
• 2 -28oz cans fire roasted crushed tomatoes
• Sea salt & pepper to taste
• 2 teaspoons maple syrup
• 2 tablespoons fresh basil, chopped

In a stock pot heat olive oil over medium heat and sauté onion, garlic & mushrooms until soft & caramelized. Add thyme & oregano and stir to incorporate to release the herbs. Add crushed tomatoes & tomato paste. Reduce heat and simmer 20-30 minutes. Add Braggs Aminos, maple syrup & balsamic vinegar & stir well. Simmer 5-10 minutes more. Season with salt & pepper and top with fresh basil.

Vegan & Gluten Free Mac & Cheese w/ Broccoli

Mac and Cheese is a touchy subject in most homes and this one will even fool the youngest mouths in your life! And it’s more nutritious with the addition of some fun green trees (broccoli)!

1/2 pound gluten free brown rice elbows (Tinkyada brand is best)

INGREDIENTS

• 1-1/2 cups plain, unsweetened So Delicious Coconut Milk or Almond Milk
• 1/2 cup nutritional yeast
• 1/2 teaspoon sea salt (or more to taste)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dry mustard
• 1/4 teaspoon smoked paprika
• pinch cayenne pepper
• 1 tablespoons tahini
• black pepper to taste
• 1 TBL Brown rice flour
• 1-2 TBL olive oil or Earth Balance (soy free)
• 1 – 2 c. broccoli florets (depending on how much you like)
• 2 cloves garlic, minced
• 2-3 tsp. olive oil

Prepare pasta to al dente. While pasta is cooking, heat 2 tsp olive oil in a skillet over medium heat and saute garlic until tender. Add broccoli and a splash of water, cover and steam until tender.  In the meantime, blend all remaining ingredients together in a blender except for olive oil and brown rice flour. When pasta is done, drain and rinse and set aside.

Over medium heat, add olive oil or Earth Balance to a sauce pan and heat. Add brown rice flour and stir to make a roux. Add sauce mixture and pasta and cook, stirring, until mixture boils and thickens. If sauce is too thick, add more coconut milk, if too thin, add a little more rice flour. Add in cooked broccoli and stir to combine. If the sauce needs a touch more flavor, add more mustard and onion or garlic powder. Top with a dash of smoked paprika and serve immediately!