Sunday, December 11, 2011

raw parfait!

i am seriously addicted to making these.
 i love love love chocolate pudding. i love caramel. i love layers of the two with vanilla cream and fruit added to the mix.....
i have combined the layers in all sorts of ways, with raspberries, strawberries, and bananas as additions.
the possibilities are always endless!
besides the slight preparation needed in advance, this is a really quick, easy, sweet treat. best of all it's raw! well, mostly. the cocoa i used is not, but you can use raw cacao.
i would say it tastes the best once it's been refrigerated at least an hour, but i understand if you can't wait that long.

raw chocolate, vanilla, caramel parfait
makes 3-4 servings

 soak 1 cup raw cashews in 2 cups water for at least two hours
soak 1 cup pitted dates in 2 cups water for at least 1/2 an hour

       chocolate pudding layer
  • 1/2 cup dates (soaked in advance)
  • 1/2 cup agave
  • 3/4 cup raw cacao, or cocoa (unsweetened)
  • 1 teaspoon vanilla
  • 3 avocados, mashed
  • 1/2 cup water
combine dates and agave in food processor, until completely combined
add cocoa 1/4 cup at a time, process and scrape down sides
add vanilla, and then alternate between the avocados and water and process until combined
refrigerate in sealed container until ready to eat

      vanilla creme layer
  • 1 cup raw cashews (soaked in advance)
  • 1/4 cup water
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
add cashews to food processor, process 1-2 minutes
add remaining ingredients, process until combined and smooth, scraping down the sides as needed.
refrigerate in sealed container until ready to eat

      caramel layer
  • 1/2 cup raw cashew (unsoaked)
  • 1/2 cup maple syrup
  • 1/2 dates (soaked in advance)
  • 2 teaspoons vanilla
  • pinch of salt
add cashews to processor, blend until fine
add remaining ingredients, process until completely combined
refrigerate in sealed container until ready to eat

that's it!
again, combine and layer any way you like!

Sunday, November 20, 2011

"tuna" salad

this is a delicious raw meal.
it's really just a simple nut meat salad, but some people are turned off by the words "nut and meat." 
call it whatever you want, it's good and good for you!

keep in mind you need to soak the nuts overnight

Raw vegan "tuna" salad
  • 1 cup raw sunflower seeds (soaked and covered overnight, then drained)
  • 1 cup walnuts (soaked and covered overnight, then drained)
  • 2 tablespoons fresh lemon juice
  • 2 large cloves garlic, minced
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons salt
  • 1/4 cup fresh dill, chopped
  • 1/4 cup green onion, chopped
  • 3-4 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 3-4 tablespoons fresh parsley, chopped
  • 1 head of romaine lettuce
  • handful of grape tomatoes
  • fresh sprouts

once nuts and seeds have soaked for at least 6 hours,
add them to a food processor and process until chunky but not creamy (3-5 pulses)
add the next 4 ingredients and process another minute
combine with the remaining ingredients in a medium mixing bowl
salt and pepper to taste
serve with your favorite leafy green, fresh grape tomatoes, sprouts

other ideas: add a bit of your favorite italian dressing, or throw a pickle in there!

Lasagna! (with cashew "ricotta")

Layers of veggies and "cheesy" goodness?
Yes, please!
I made this one past cold night, it really hit the spot, and fed me for days!
You do have to soak the cashews an hour in advance, so keep that in mind.
Other than that, this is a very simple comforting dinner for many.

Lasagna with cashew "ricotta"

   cashew ricotta
  • 1 1/3 cup raw cashew nuts (soaked, one hour in advance in two cups water, then drained)
  • 1/2 of a lemon's juice
  • 1 tablespoon fresh rosemary and oregano
  • 1/2 teaspoon salt
  • 4 tablespoons tahini (sesame seed butter)
  • 6 tablespoons nutritional yeast
  • 1/4-3/4 cup water (depending on desired consistency)

Once cashews have been soaked and drained, add them to a food processor, until chopped fine
add lemon juice, herbs, salt, tahini, nut yeast, process until mixed well
add water, 1/4 cup at a time, until you reach the consistency of cream cheese (keep in mind, you don't want your "cheese" too dry, as it will lose moisture after being baked)
try a bite, add salt, and pepper to taste.
refrigerate until ready to use.

 other lasagna ingredients 
  • 1 box of gluten free lasagna noodles 
  • 1 tablespoon olive oil
  • 2 large garlic cloves, chopped
  • one medium onion, chopped
  • 1 teaspoon oregano, rosemary
  • 1 red or orange bell pepper, seeded and chopped
  • about 2 cups broccoli, cut to bite sized pieces 
  • 2 small zucchini, sliced
  • 5-6 baby bella mushrooms, sliced
  • 2 of your favorite veggie burger patties (i used sunshine garden veggie burgers)
  • 1 1/2 cups of your favorite tomato sauce (i used my simple recipe from pizza!)
 cook your gluten free noodles according to the manufacturer (each brand is different), and set aside

in a medium sized frying pan, add the oil on medium heat
add the garlic and onion, stirring until tender (about 3-5 minutes)
add the herbs, pepper, broccoli, zucchini, and mushrooms
cover and cook on medium heat for about 7 minutes, stirring occasionally
add the veggie burgers whole, once thawed break into chunks with spoon
add tomato sauce, reduce heat, cover and simmer for another 20 minutes
stir and taste, add salt and pepper as needed.

PREHEAT oven to 375 F
slightly grease a casserole dish
once all the ingredients have been prepared, begin layering them in your casserole dish
i start with a layer of noodles first, then a layer of the tomato vegetables, another layer of noodles, a ricotta layer, and continue those once more. i usually end with a veggie layer on the top, and sprinkle some nutritional yeast on top of that for good measure.

bake on the center rack for 30 minutes
let sit for 10 minutes before serving, then enjoy!

Tuesday, July 12, 2011

lentil salad!

no cooking necessary. no utensils needed to eat it. sold!

lentil salad
  • 2 cloves garlic, minced
  • the juice of one lemon
  • 2 cans of lentils, drained and rinsed (couldn't use goya dry lentils, they warn they might have wheat in them!!)
  • 1 red bell pepper, chopped fine
  • 2-3 stalks green onion, sliced
  • a handful of fresh sun-dried tomatoes, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons olive oil
  • pinch of red pepper flakes
  • salt and pepper to taste

 in a medium sized bowl, first combine garlic and lemon juice, let sit 5 minutes
add all other ingredients into the bowl, mix well
add a spoonful to some red leaf lettuce, or any other green, wrap and eat up!

Thursday, June 9, 2011

veggie fajitas!

it's getting so hot here in new york, pretty soon i'll only want to eat salads and watermelon!

last night i was craving mexican, so i made vegetable fajitas, re-fried beans and guacamole.
i heated some corn tortillas, topped it all with fresh greens and cilantro, and chowed down!

 guacamole, veggie fajitas, and re-fried beans

  • 3 ripe avocados
  • juice of one lime
  • a pinch of smoked chipotle powder
  • 1/2 a teaspoon of cumin, chili powder, and salt
  • 1 clove garlic, minced
  • 1/2 an onion, chopped fine
  • 1/2 a container of grape tomatoes, halved
  • 1-2 tablespoons cilantro, chopped
  • pepper, to taste     

 in a medium mixing bowl, add the avocado meat and toss with 1/2 of the lime juice
 add the salt and spices, and mash in with a potato masher
fold in garlic, onion, tomatoes, and cilantro
add pepper, the rest of the lime juice and more salt to taste
cover and refrigerate for an hour

      veggie fajitas
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 a dried chipotle pepper
  • 1/2 of an onion, sliced
  • 1 orange bell pepper, sliced
  • 6-8 baby bella mushrooms, sliced
  • 1 summer squash, sliced
  • 1/2 teaspoon chili powder, salt, cumin, pepper, and crushed coriander

 in a large pan, heat oil, garlic, chipotle pepper, and onion until cooked, about 3-5 min
add orange pepper, cook and stir another 3-5 minutes
add mushrooms and seasoning, stir 3 minutes
add squash, cover and cook until squash is tender

    re-fried beans
  • 1 can mixed beans (black, pinto, kidney), drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1/4 cup water
  • 1/2 a container grape tomatoes, halved
  • 1/2 teaspoon cumin, chili powder, salt, garlic powder, and pepper
  • 1/2 tablespoon olive oil
in medium sauce pan, combine beans and water, bring to a boil
add all remaining ingredients besides the oil, reduce heat and cover
simmer about 15-20 minutes, until most water is gone
remove from heat, mash with potato masher
add oil, and return to the stove
cook another 3-5 minutes on medium heat
serve immediately

Tuesday, May 3, 2011

fruit tart!

tis' the season for fresh berries, and to enjoy them on top of a flaky crust and custard is a real treat!

fruit tart

for the crust i used my tart crust recipe, and baked at 375 F for 20-25 minutes, until lightly golden
then i set aside to cool

  • 2 tablespoons brown rice flour
  • 4 tablespoons cornstarch
  • 1/3 cup sugar
  • 1 2/3 cup milk of choice (i used sweetened vanilla almond)
  • 1/2 of a lemon's juice

in a medium sized bowl, whisk together flour, cornstarch, sugar, and 1/3 cup of the milk
in a medium sized saucepan, bring the rest of the milk to a simmer
pour 1/3 cup of the warmed milk into the other mixture and stir to thoroughly combine
  pour the other mixture back into the saucepan with the rest of the milk
return to the stove and heat over medium-low heat, whisking constantly(important!!)
this only takes about two minutes to thicken, stop whisking when thick as pudding.
take off heat and whisk in lemon juice
(if it seems too thick to you, you can add a little milk and mix for a minute with a hand mixer)
if your crust is ready and cooled, add to crust. if not refrigerate until use

for the fruit topping, i chose strawberries, blueberries and kiwi
you can use so many different creative combination's though!!

for the glaze, i took about 3 tablespoons apricot preserves and heated in a small saucepan
i whisked constantly, until it turned to a liquid
i took it off the heat and sifted out the apricot chunks
i used the sifted liquid and brushed it on the top of the fruit
you can enjoy immediately, or let set and chill for a few hours.

Thursday, April 28, 2011

gluten free soy free vegan chocolate bundt cake

bundt cakes are so darn cute! it's pretty much a giant donut, how could you go wrong!?
this cake recipe is full of chocolate flavor, and guaranteed to impress.
gf, sf, v chocolate bundt cake
  • 1 cup brown rice flour
  • 1/8 cup potato starch (not potato flour)
  • 1/8 cup tapioca strach (also known as tapioca flour)
  • 1/2+1/8 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon xanthan gum
  • 1 1/4 teaspoons baking soda
  • 1/2+1/8 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 tablespoon egg replacer, mixed with 1/8 cup milk of choice 
  • 1/8 cup agave nectar
  • 1 1/8 cup milk of choice (i used chocolate almond milk)
  • 1/4 cup canola oil, or unsweetened applesauce
  • 1 teaspoon pure vanilla extract
 PREHEAT the oven to 350 F
slightly grease and then dust your bundt pan with cocoa powder 
in a large mixing bowl combine flour, starches, cocoa, sugar, baking soda, baking powder, and salt
whisk well
add the egg replacer mix, agave, milk, oil, and vanilla to the dry ingredients
mix well on medium speed until smooth, about three minutes
pour batter evenly into your bundt pan
bake in the center of the oven for about 45 minutes 
(prick the cake with a toothpick, the toothpick should come out clean)
take out of oven and place a plate over the pan, then flip the cake over onto the plate
set aside to cool

  • 1/8 cup margarine (i used soy free earth balance)
  • 2 tablespoons milk of choice (i used almond milk)
  • 1/4 cup cocoa
  • 3/4 cup confectioners' sugar
  • pinch of salt
combine ingredients in saucepan
whisk constantly over low heat until margarine is melted
take off heat and whisk until completely mixed

wait for cake to cool before frosting
dust frosted cake with confectioners' sugar
share because there's plenty!!

Wednesday, April 20, 2011

mmmm pie!!

just because i haven't been posting a lot lately, doesn't mean i haven't been cooking everyday and constantly making treats. it's just that some days are better documented than others.
i did have a camera around when making pie the other day.
can i just say this pie was SO GOOD! like perfect even. wonderful flaky crust, it didn't even have the slightest "gluten free" consistency. can't wait to have a reason to make another one..... then again whoever needed a reason?

pear ginger pie
      pie filling
  • 2-3 large ripe but firm pears
  • 1/2 cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2-3 tablespoons ginger, chopped
  • 2 tablespoons cornstarch 
toss all pie filling ingredients gently in medium mixing bowl, set aside

     pie crust
  • 2 cups brown rice flour
  • 3/4 cup potato starch (not potato flour!)
  • 1/4 cup tapioca starch (also known as tapioca flour)
  • 6 tablespoons corn starch (to make corn-free, use sweet rice flour)
  • 3 tablespoons confectioner's sugar
  • 1 1/2 teaspoons xanthan gum
  • 3/4 teaspoon salt
  • 1 1/4 cups margarine of choice ( i use soy-free earth balance)
  • 4 1/2 teaspoons egg replacer mixed with 6 tablespoons milk of choice (i used almond milk)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon milk of choice (almond) to brush the top of the crust
  • 1 tablespoon sugar (optional) for top of crust
PREHEAT the oven to 425
slightly grease a 9 inch pie dish 
in a large mixing bowl, whisk the flours, starches, sugar, xanthan gum, and salt
add the margarine in tablespoon-size pieces, and mix on medium speed about 1 minute
add the egg replacer, lemon juice, and mix until combined, about 1 minute
divide the dough in half and mold into two balls
place one on a sheet of parchment paper, flatten to a disc with your palm
place another sheet of parchment paper over the dough, and roll out about 2 inches wider than your pie dish
remove the top sheet of parchment paper, and flip the crust into the pie dish, pressing down with your palm
remove other sheet of paper and patch any cracks with your fingers (the dough is very forgiving)
prick the bottom 8 times with a fork and refrigerate while rolling second dough
roll the second crust the same as the first.
take the filling, add it to the pie, and then top with second crust
crimp and pinch edges to make sure the pie is sealed all the way around
cut slits in your top crust
brush crust, including outer edge, with the milk
sprinkle evenly with sugar
bake for 25 minutes, or until crust is golden (reduce to 400 if crust is browning too quickly)
decrease temperature to 375, and bake for about 45 minutes longer
remove from oven and let cool before cutting (about two hours)

want a tart instead?

    for this pear blackberry tart, i simply halved the crust recipe, and changed the baking temperature to 375,
prebaked the crust for 15 minutes, and let cool to room temperature
for the filling i removed the ginger, and added 1/2 a pint blackberries right before baking
i sprinkled the top with some sugar
then baked for about an hour

BOTH WERE AMAZING!! yum yum yum.

Thursday, March 24, 2011

chilly day chili!

yesterday was a weird weather day here in new york city.
so weird, in fact, that i'm writing about it on a food blog.
it snowed, rained, hailed with a lightning and thunder storm, and then snowed some more.
covering all the bases, i suppose. 

anyways, i want nothing more than to be cuddled up, warm, and full on days like these. 
so after a trip to the store to get ingredients for my NEW BREADMAKER (yes!! my mom is amazing and got one for me! it even has a gluten free setting on it!), i was on a mission to make some bread and chili. and then eat it!

vegan chili mac
  • 1 tablespoon olive oil
  • 1/2 of a medium sized onion, chopped
  • 2 bay leaves
  • 1 teaspoon cumin
  • 2 tablespoon oregano
  • 1 tablespoon salt
  • 3 stalks small celery stalk, chopped
  • 1 orange pepper, chopped
  • 4-5 sun-dried tomatoes, chopped
  • 2 dried chipotle peppers, chopped
  • 2 sunshine burgers (i used the "south west" burger)
  • 2 cans tomatoes (i used fire roasted with roasted garlic)
  • 1 tablespoon chili powder
  • 1/2 tablespoon black pepper
  • 1 can kidney beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 can roman beans, drained and rinsed 
  • 1 can corn, drained
  • 1 box of quinoa macaroni pasta
  • loose fresh spinach, to taste
in a large pot, i heated the oil on medium heat, and added the onion
then i added the bay leaves, cumin, oregano, and salt
once the onion looked cooked through, i added the celery and orange pepper
once the vegetables were cooked and tender, i added the sun-dried tomatoes and chipotle pepper,
then the sunshine burgers, and reduced the heat to low
once the burgers were thawed, i broke them into small pieces with a wooden spoon
stirred on low for about 5 minutes
then i added the tomatoes, chili powder, black pepper, kidney, garbanzo, and black beans, turning the heat up and bringing everything to a boil.
once boiling, i put the heat back to low, covered the pot, and simmered for 45 minutes, stirring occasionally.
in a separate pot, i brought some water to a boil, and cooked my quinoa pasta, for about 8 minutes, and then drained and set aside.
after my 45 minutes had passed, i added the corn to the chili pot, stirred and cooked for another 5 minutes
i took the pot off the heat and combined it with the macaroni
i served the chili with fresh spinach, and roasted garlic potato bread.
(more on the bread soon!)

Wednesday, March 23, 2011


these came out great, and tasted like a dessert muffin that i could snack on anytime.

chocolate chip oatmeal muffins
  • 1 cup milk of choice, mixed with 1/2 of a lemons juice
  • 1 cup brown rice flour
  • 1/2 potato starch (not potato flour!)
  • 1/4 tapioca starch (also known as tapioca flour)
  • 1/2 teaspoon xanthan gum
  • 1 cup gluten free oats
  • 1/4 cup ground flax seeds
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup agave
  • 1/3 cup oil
  • 1/3 cup unsweetened applesauce
  • 1 heaped teaspoon egg replacer mixed with 2 tablespoons milk of choice
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips 

PREHEAT the oven to 350 degrees
lightly grease a muffin tray
in a small bowl, first combine the milk and the lemon juice. set aside for at least 5 minutes.
in a large mixing bowl, whisk in the flour, starches, xanthan gum, oats, flax seeds, baking soda, baking powder, salt, and cinnamon, mix well
in small mixing bowl combine agave, oil, applesauce, egg replacer, vanilla, and finally the milk you set aside.
add the wet ingredients to the dry, mix well with wooden spoon
fold in the chocolate chips, making sure they are spread evenly throughout the batter
fill muffin cups 3/4 full
bake for 12-15 minutes, until tops look cooked and are stiff enough to resist your fingerprint, and edges aren't sticking to muffin tray


the day i made this simple biscuit recipe, my roommates had just bought brand new cookie cutters that i could use before they glutified them. yay! not only were they tasty, but they were also cute!
these make a great quick snack with preserves, margarine, or with dinner

  • 1 1/4 cup brown rice flour
  • 1/2 cup potato starch (NOT potato flour)
  • 1/4 cup tapioca starch (also known as tapioca flour)
  • 1/2 teaspoon xanthan gum
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • pinch of nutmeg
  • 3/4 plus 2 tablespoon milk of choice
  • 1/2 cup soy-free margarine
PREHEAT oven to 425 degrees
line 2 baking sheets with parchment paper
in medium mixing bowl, whisk together flour, starch, xanthan gum, baking powder, salt, and nutmeg
add the 3/4 cup milk, and mix well with wooden spoon
mix in the margarine with your hands, until fully combined
add remaining milk, mix with spoon
roll the dough on a clean floured surface, and cut out any shape you like, until all the dough is used.
bake for 12-15 minutes, until slightly golden
let cool on baking sheets 5 minutes before removing to cool or eat

Tuesday, March 22, 2011

mom's delicious almond chocolate chip oatmeal cookies

my mom gave me this awesome recipe. chocolate chip cookies made with almond meal and agave. yum!

if you're like me and like big cookies, i recommend at least doubling the recipe

almond chocolate chip oatmeal cookies
(makes 6 large cookies)
  •  1 cup almond flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons agave
  • 1/2 teaspoon vanilla
  • 1/4 cup chocolate chips 
  • 1/4 cup gluten free oats
PREHEAT oven to 350 degrees
in medium mixing bowl, whisk flour, baking soda, and salt
in small bowl combine oil, agave, and vanilla
add wet to dry
stir in chocolate chips and oats
drop onto parchment lined baking sheet
bake 5-7 minutes
let cool on baking sheet 5 minutes, then cool on rack

Saturday, March 5, 2011

dumpling revelation

 i've been thinking about making dumplings all week long. 
i haven't actually had a dumpling in a really long time, i don't even really remember what they taste like, and this being the first time making my own dumplings, i wasn't expecting much. turns out, for me, there was more heart in the hype than in the act. i think i've really just been craving the idea of dumplings.

 once i finally got around to making them, the romance was lost. the ratio of vegetable to dough just didn't seem worth it. consuming almost a cup of flour and only 5 teaspoons of blended vegetables per serving didn't sit well with me. i like my vegetables. and protein. and i discovered, when i'm eating dinner, i want more of those than flour.

still, this recipe was fun to experiment with, and using my new bamboo steamer and dumpling press was a good time. maybe if your attachment to dumplings is stronger than mine, you will appreciate this more than i do. 

 (makes at least 12)
  • 2 teaspoons sesame oil
  • 2-3 cloves garlic, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 small onion, chopped
  • 1 carrot, halved and sliced
  • 5-6 baby bella mushrooms, sliced
  • 1 can small red beans, rinsed and drained
  • 2 heaping cups of kale, broken into small pieces 
  • 1/4 cup water
  • 2 teaspoons liquid coconut aminos
  • 1 teaspoon chili powder
  • salt and pepper, to taste
in medium pan, heat oil, garlic, ginger, and onion on medium-low heat, stirring often to prevent burning, for about five minutes
add carrot, stir for 3 minutes
add mushroom, stir another 3 minutes
add beans and let everything sit for about three minutes
stir everything again, add kale and water, and cover
after about 3 minutes, add coconut aminos, and chili power
cover and cook for a few more minutes, until carrots and kale are cooked.
drain for a few minutes, to remove as much moisture as possible
add to a food processor and blend ingredients to small chopped size
(the last step is pretty important, if you want to taste and get all the ingredients into one dumpling.)
        dumpling dough
  • 1 cup white rice flour
  • 1 cup tapioca starch (also known as tapioca flour)
  • 1 1/2 teaspoons xanthan gum
  • 2 tablespoons oil
  • 10-12 tablespoons cold water
in medium mixing bowl, combine flours and xanthan gum, whisk to combine
add oil and water, and blend with your hands
roll out onto floured board, let sit a few minutes with a towel over it
taking one small ball of dough at a time, flatten out in your hand, and add about a teaspoon of the vegetables. i used a dumpling press, which worked well and made the dumplings come out pretty darn cute, but you can fold the dough by hand and use a spoon to seal and crimp the ends.

add the dumplings to your bamboo steamer, and steam for 5-10 minutes, until dough is more translucent, and cooked.

then add your steamed dumplings to a frying pan with a little sesame oil and fry each side to brown slightly. 
while doing that, i also threw some broccoli into the bamboo steamer and served my dumplings with that.

(for the sauce, i didn't really measure anything out, but i combined some garlic chili sauce, cashew butter, rice vinegar, fresh grated ginger, sesame oil, coconut aminos and let sit in the fridge for a few minutes.)

Monday, February 28, 2011

banana bread loaf!!

mmm as i type this the smell of the bread is filling my room.....
this bread came out awesome. soft, moist, fluffy, not too sweet, filling, and refined sugar-free even!

banana bread loaf
  • 1 1/2 cup brown rice flour
  • 1/4 cup potato starch (not potato flour!)
  • 1/4 cup tapioca starch (also known as tapioca flour)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4cup canola oil
  • 1/3 cup applesauce (unsweetened)
  • 1/3 cup agave nectar
  • 2/3 cup milk of choice
  • 1 teaspoon vanilla
  • 3 ripe bananas, mashed
PREHEAT oven to 350 F
in medium mixing bowl, add dry ingredients, whisk well
in smaller bowl, combine oil, applesauce, agave, milk, and vanilla
add wet to the dry ingredients, mix well
fold in mashed bananas until mixed with batter
put in a greased loaf pan
bake 35-45 minutes (when a toothpick comes out of the center clean, it's done)
let cool in the loaf tin 20 minutes
remove from tin and serve warm, or finish cooling
(i think it tastes the best the day after)

try not to eat it all at once!

vegetable curry, dal, and naan!

i was craving Indian cuisine for dinner so i whipped this up!

vegetable curry
  • 2 tablespoons soy free margarine
  • 1/2 large onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 2 zucchinis, sliced
  • 1/2 a head of cauliflower, chopped
  •  3/4 cup vegetable broth
  • 1/4 cup coconut milk (canned)
  • 3 vine tomatoes, chopped
  • 1 teaspoon salt
  • pepper, to taste
  • 2 cups long grain brown rice, cooked
  • cilantro, chopped, for garnish
in a medium saucepan, heat margarine
add and saute onion and garlic until onion soft 
add the remaining ingredients and bring to a boil
simmer for about 20 minutes, until all vegetables are cooked through
add pepper to taste
turn off heat, and let the sauce thicken (about 5 minutes)
add over brown rice
top with cilantro

  • 2 cups vegetable broth
  • 1 cup lentils
  • 1 1/2 teaspoon turmeric
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 vine tomato, chopped
  • 1 onion, chopped
  • 2 teaspoons mustard seed
  • about 2 cups spinach, chopped
  • grated carrot, for garnish
  • 1/4 cup roasted cashews, chopped 
  • salt and pepper, to taste

in a medium saucepan, bring broth, lentils, turmeric, garlic, ginger, tomato, and onion to a boil
reduce heat and simmer for 30-50 minutes, until lentils are soft
once cooked, add salt and pepper to taste
mash the lentils
add mustard and spinach, stirring on low heat to cook the spinach
turn off heat and cover until ready to serve
top with shredded carrot and cashews


for the "naan" i made my no yeast pizza crust dough, and simply added some extra spices to the dough.
i added about 1 teaspoon curry powder, and 1/ 2 teaspoon garlic powder
once rolled out on the baking sheet, i sprinkled the top with chili powder, garlic powder, salt, and pepper.


Sunday, February 27, 2011

did you know?

there could be wheat (among other things) in your xanthan gum!?!

Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source for the xanthan gum before consuming the food.
Specifically, an allergic response may be triggered in people sensitive to the growth medium, usually corn, soy, or wheat. For example, residual wheat gluten has been detected on xanthan gum made using wheat. This may trigger a response in people highly sensitive to gluten. Some consider this to be a separate allergy to xanthan gum with similar symptoms to gluten allergy. Xanthan gum is a "highly efficient laxative", according to a study that fed 15g/day for 10 days to 18 normal volunteers. Some people react to much smaller amounts of xanthan gum, with symptoms of intestinal bloating and diarrhea.[12]

when buying/using xanthan gum, do some research. find out where it comes from and what medium it was grown on. 
if you are a celiac that is also super sensitive to corn or soy, i recommend using guar gum instead.

more info here 

Thursday, February 24, 2011

new cookbook!

i have been baking up a storm with my newest cookbook, the allergen-free baker's handbook!

every recipe i have tried so far has come out absolutely amazing. i wish i could share the recipes with you, but you're going to have to get the book if you wanna cook!

plus it has all these amazing and helpful facts, substitution ideas, and even a list of the supplies and tools you might need along the way.

perfect addition to any allergy friendly kitchen.

can't wait to try the breads, but for now, look at these sweets!!

 chocolate cupcakes with chocolate butter cream frosting

strawberry shortcake with vegan whipped topping

golden agave cupcakes with personal chocolate cashew frosting

strawberries were on sale this week :)

Wednesday, February 23, 2011

got an hour to kill?

i felt like i wasn't absolutely starving when i went to cook dinner last night, so i made an easy dinner, but with some simple waiting time. totally worth it, especially for the leftovers!

i made scalloped potatoes, fancy beans and rice, and green beans with mushroom and cashew

scalloped potatoes
  • 4 medium sized potatoes, peeled and THINLY sliced
  • 1 medium onion, chopped
  • 3 tablespoons soy free earth balance
  • 3 tablespoons brown rice flour
  • 1 teaspoon salt (or to taste)
  • fresh pepper, to taste
  • nutritional yeast, to taste
  • garlic powder, to taste
  • 2 cups milk of choice

PREHEAT oven to 350 F
in a casserole dish, start with a layer of potatoes
add some of the onion,
1 tablespoon earth balance (a lil dab here and there),
1 tablespoon flour (sprinkling evenly over layer),
then some salt, pepper, nut yeast, garlic powder
repeat and make two more layers, until ingredients are used
carefully pour the milk over the top layer, making sure to get the liquid into the nooks and crannies.
bake for about and hour, or until liquid is bubbling, top is brown, and it smells done.

fancy rice and beans
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 2-3 cloves garlic, minced
  • 1/2 cup long grain brown rice
  • 1/4 cup drained and packed sun-dried tomatoes (the kind in olive oil), chopped
  • 1 1/2 cup vegetable stock
  • 1 can roman beans, drained and rinsed
  • 1 small zucchini, sliced
  • smoked chipotle powder
  • salt and pepper, to taste
  • cilantro, chopped
in a medium saucepan, heat oil over medium heat
add onion and garlic, stir for about 3 minutes
add rice, tomatoes, and stock. bring to a boil, then cover and reduce heat to low
simmer gently for about 35-40 minutes
add beans and zucchini, cover and cook for another 5-7 minutes, or until rice is cooked and liquid is absorbed.
season with salt and pepper, top with cilantro
green beans with mushroom and cashew
  • 1 teaspoon olive oil
  • 2 cloves garlic, chopped
  • 2 hand-fulls of green beans
  • 4-5 baby bella mushrooms
  • pinch of chili powder, ginger, salt, and pepper
  • 1/4 cup chopped or whole raw cashews
in a medium frying pan, heat oil
add garlic, stirring about 2 minutes
add green beans, cover and cook on medium heat for about 4 minutes
  stir in mushrooms, and spices, cover for another 4 minutes
add cashews and stir frequently
cook until green beans are at desired consistency.

once it's all done, plate it and gobble!
(warning! potatoes might put you in a food coma!)

did you know?

some vegans don't use table sugar.

typically, in the refining process, it is filtered through bone char to remove impurities.
there are no animal products in the sugar itself, but it is a naughty hidden secret of the factories.
if you are baking for a vegan friend of yours, make sure you find out if they choose not to use table sugar.
and if so, don't fret! there are tons of alternatives, including raw sugar, vegan organic fair-trade, turbinado, agave, date and beet sugar, molasses, maple syrup, etc.

more info for you here

lemon-lime loaf!

light, zesty, sweet, sour, and with a slight crunch, this is sure to please anyone who enjoys a citrus snack!

gluten free lemon-lime loaf

  • 3/4 cup milk of choice
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon lime zest
  • 3/4 cup brown rice flour
  • 1/2 cup potato starch (not potato flour)
  • 1/4 cup tapioca flour (also known as tapioca flour)
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 cup sugar of choice
  • 5 tablespoon canola oil (perhaps some could be replaced with applesauce)
  • 1 teaspoon vanilla
  • 1 large lemon, juiced
  • about 1 cup confectioner's sugar

PREHEAT oven to 350 F
in a small bowl, mix milk, lemon juice, and lime zest. set aside

in a medium bowl, mix flour, potato starch, tapioca, xanthan gum, baking soda, and sugar. whisk and mix well

add the oil and the vanilla to the milk mix
slowly whisk wet mix into dry mix
the baking soda should react with the lemon juice, so don't freak if it gets foamy when mixing.

i added the batter to a loaf pan, and it honestly took longer than i expected to cook all the way through. i would say about 40 minutes. it was done when the entire cake turned a brighter shade of yellow.
check with a toothpick in the center if you aren't sure.

 once the loaf has completely cooled, whisk together the lemon juice and confectioner's sugar in a small bowl, slowly adding the sugar (it's a good flavor when it starts to look more white than clear),
and add to top of loaf.
 it takes about an hour for the icing to set, but by all means you don't have to wait that long to enjoy it!

(these also make excellent cupcakes!)

Monday, February 21, 2011

noodle bowl!

made a fresh, healthy, filling dinner tonight!
i was craving a Vietnamese noodle bowl, and with a quick run to my favorite healthy corner store after work i was on my way to one!

cashew nut butter noodle bowl
  • 1 package rice noodles
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 orange pepper, chopped
  • 6-7 mushrooms, chopped
  • about 1 cup sugar snap peas
  • 1 tablespoon raw liquid coconut aminos
  • chili powder, to taste
  • 1 cup raw coconut milk
  • 1/2 cup cashew butter
  • 1/2 of a lime's juice
  • 1/2 teaspoon salt
  • 1-2 tablespoon chili garlic sauce
  • pepper, to taste
  • fresh spinach
  • 1 carrot, grated
  • handful of raw cashews, finely chopped
  • cilantro

         for this fantasy dinner i bought some gluten free rice noodles (vermicelli ), threw them in boiling water for about 4 minutes, drained, cold rinsed, and set aside.

for the veggies i started out with some sesame oil, garlic, and onion in a medium pan
cooked until onion was soft
added the chopped orange pepper
after about 3 minutes, i added the mushrooms
added some raw coconut aminos, chili powder, and covered for about 5 minutes
i then added the sugar snap peas, covered for another 5 minutes
uncovered, and cooked on low until mushroom was soft and flavorful
i turned off the heat and let the sauce settle.

for the cashew sauce, i whisked the coconut milk, cashew butter, salt, chili garlic sauce, lime, and pepper in a sauce pan over medium heat until blended

to serve, i took a medium sized bowl
i started with a layer of fresh spinach on the bottom
put some of the cold noodles on top of that
 added some vegetables
then grated carrots
and finally the tasty cashew sauce, with a sprinkle of the chopped raw cashews
oh yeah and cilantro and some more lime :)
(and, to serve my spicy side, i swirled in some sriracha)

Saturday, February 19, 2011

french toast!

ever bought a loaf of gluten free bread that just wasn't very good?
too dry?
too dense?
or just didn't taste good?

if that's the case for you, or you simply want to make your day-old bread better, turn that bread into french toast!!

simple recipe, and with this one batch of batter i made a whole loaf of french toast

vegan gluten free french toast
  • 1 cup milk of choice (i used regular so delicious coconut milk)
  • 2 tablespoons brown rice flour 
  • 1 tablespoon nutritional yeast
  • 1 tablespoon agave nectar
  • 1 teaspoon ground flax seed
  • 1 teaspoon vanilla (don't need this if you use vanilla flavored milk)
  • 1 teaspoon cinnamon 
  • 1 loaf bread of choice (i used a brown rice loaf)
combine all ingredients besides bread in a medium mixing bowl, whisk
allow to settle for a few minutes
heat a non stick pan, and once warm, lightly grease (i used soy free earth balance)
whisk mix again before dunking the bread in
dip the bread in the mix for 3-5 seconds and place in pan
cook each side, until brown and crispy
serve with whatever makes you happy!
(maple syrup, fruit, powdered sugar, cinnamon sugar, preserves, sunflower butter.......)

Wednesday, February 9, 2011


  i was craving pizza at 3am, so i didn't really want to mess around with a dough for too long.
whipped this whole pizza up in around 30 minutes (majorly multitasking though!)
no worries of yeast for this crust recipe, just simple and fast.
for the toppings i used what i had in the veggie drawer, plus some daiya cheese (what a treat!)
next one i'll prepare ahead and have some pinapple.... mmmmm...

vegan gluten free no yeast pizza dough
  • 1 cup flour (i used 1/2 brown rice, 1/2 white rice)
  • 1/4 cup tapioca flour (also known as tapioca starch)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthan gum
  • 1 tablespoon ground flax seed, mixed with 3 tablespoons water
  • 1 tablespoon agave nectar
  • 1/2 cup milk of choice (unsweetened)
  • 1/8 cup oil

PREHEAT oven to 325 F
in small cup, combine flax seed and water. set aside.
in large mixing bowl, combine flour, tapioca, baking powder, salt, and xanthan gum (whisk well)
in medium mixing bowl, combine agave, milk, oil, and flax mix (after allowing to sit at least 5 minutes)
add the wet to the dry ingredients, mixing well with a spoon
put dough ball onto greased pizza pan (or baking sheet)
roll or press to desired shape/size
set aside until toppings are ready

for the toppings of this pizza, i used garlic, onion, orange pepper, zucchini, kale, and portobello mushrooms.
i started by heating some oil, garlic, and onion in a medium frying pan
i added the pepper, and zucchini, bout three minutes in between the two, also adding some italian seasoning (pinch or two of rosemary, oregano, sage, basil, thyme, salt)
i cooked that until zucchini tender.
in a separate pan, i sauteed the kale with some garlic and lemon juice until soft
 i sauteed the mushroom with chili powder, garlic powder, oregano
for the tomato sauce, i cut 3 tomatoes, cooked in olive oil, added italian spices, then put in food processor until creamy.
i put the crust in the oven alone, for about 5 minutes.
i then added the sauce, and all the vegetables, and then added some daiya mozzarella cheese
baked at 325 F for around ten minutes, then at 450 F until edges browned (around 10 minutes)

i let cool at least 10 minutes, then ate the crap out of it! 
you really can come up with anything you like for the toppings, the important part is the crust!!

Tuesday, February 8, 2011

coffee cake!

i couldn't find a single gluten free vegan recipe for old fashioned coffee cake anywhere online, so i concocted one of my own, and it came out great!
holy moly is this delicious!
for some reason the first few pictures i took of this cake got deleted while sending them, but these "after" photos just prove how good the cake really is, because we ate it!!

vegan gluten free soy free coffee cake

  • 1/3 cup melted margarine (i use soy-free earth balance)
  • 1/4 cup brown sugar
  • 1/2 cup flour (white or brown rice)
  • 1 1/2 teaspoon cinnamon
  • 1 flax "egg" (1 tablespoon ground flax seed, mixed with 3 tablespoons warm water)
  • 1/2 cup milk of choice
  • 1/8 cup applesauce (unsweetened)
  • 1 teaspoon pure vanilla extract
  • 1 cup brown rice flour
  • 1/4 cup potato starch (not potato flour)
  • 1/4 cup tapioca flour (also known as tapioca starch)
  • 1/2 teaspoon xanthan gum
  • 3/4 cup brown sugar
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
PREHEAT oven to 325 F
  first thing to do is make your flax "egg", combining flax and water in small dish and let sit.

next step is to make the topping.
melt margarine over low heat, then allow to cool
combine brown sugar, flour, cinnamon in a medium bowl, mixing well
set aside

to make the cake, in a medium mixing bowl, whisk together dry ingredients.
 in a large mixing bowl combine your flax "egg" (after letting sit at least 5 minutes), milk, applesauce, and vanilla, mixing well
then add the dry ingredients, until evenly combined

pour batter into slightly greased round spring form pan
evenly add crumble topping to the top of the batter

bake 40 minutes, checking with a toothpick in the center of the cake, if it comes out clean, it' done
top with powdered sugar for some extra contrast (optional)
enjoy it, shouldn't last too long!


(photo is blurry from the steam!)
quinoa curry
  • 2 tablespoons canola oil
  • 1 onion, 1/4 finely diced, 3/4 coarsely chopped
  • 1 cup quinoa, thoroughly rinsed (some of the newer brands don't need rinsing)
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • salt & freshly milled pepper, to taste
  • 2 cloves garlic, chopped
  • 1 large zucchini, quartered and sliced
  • 3-4 large mushrooms, sliced
  • 1 cup carrot juice (i used 3 large carrots in a juicer, but you can also purchase carrot juice)
  • 1 cup peas
  • 1/4 cup thinly sliced scallions, including a little of the greens
  • 1/2 cup cashews, roasted and coarsely chopped (i used raw cashews, roasted on baking sheet in oven 10 minutes, then chopped in food processor)
  • 2 tablespoons chopped cilantro

    heat half the oil in a soup pot, add the finely diced onion, and cook over medium heat for about 3 minutes. 
stir in the quinoa, 1/2 tsp curry powder, and 1/4 tsp salt and cook for two minutes. 
add 2 cups boiling water and then lower the heat. 
cover and cook for 15 minutes.

    meanwhile, heat the remaining tbsp oil in a large skillet. 
add the chopped onion, garlic, zucchini, mushrooms, chili powder and remaining 1.5 tsp curry powder
cook, stirring frequently, over medium heat, for 5 minutes. 
add 1/2 cup water, the carrot juice, and 1/2 tsp salt. 
cover and simmer for 5 minutes, then add the peas and scallions and cook for a few minutes more. 
stir the vegetables and cashews into the quinoa 
taste for salt and season with pepper. 
serve in soup plates, garnished with cilantro.
(i also topped mine with sriracha)

Monday, February 7, 2011

ginger nut cookies

these taste somewhat like an energy bar, but mostly like a cookie!
packed with tons of protein, flax, and fiber (as well as sugar), so you don't feel as guilty eating them?

ginger nut cookies

  • 9 tablespoons ground flax seed 
  • 1/2 cup milk of choice
  • 1/4 cup oil (or applesauce)
  • 2 cups brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup almonds (or other filler of choice), chopped
  • 2 tablespoons rice bran
  • 1/2 cup different nuts or fruit ( i used cashews), chopped
  • 1/2 teaspoon salt
  • 3 tablespoons powdered ginger
  • 1 1/4 cup flour
PREHEAT oven to 350 F
in medium mixing bowl, combine flax seeds and milk, let sit five minutes
add olive oil, brown sugar, vanilla and mix well
add everything but the flour, mixing well
slowly beat in four until all combined evenly
 spoon onto slightly greased baking sheet
top with raw sugar
bake 17-20 minutes, watching carefully as to not burn them
remove from oven when sides are slightly browned
let cool on baking sheet 10 minutes
transfer to wire rack to finish cooling

Sunday, February 6, 2011

not enough time to cook?

 quick bean dip
really simple! just throw all this in a bowl and mash it up!
  • 1 lime
  • 1 clove garlic, minced (mix with lime juice before everything else, it will cook the garlic a bit)
  • 1 can of black beans, drained and rinsed
  • 1 can of corn, drained (optional)
  • 2 avocados
  • 3 tomatoes, chopped
  • cilantro, chopped, to taste
  • 2 stalks green onion, chopped
  • salt and pepper, to taste
  • cumin, to taste
any chipotle or hot sauce adds a nice kick.

i like to eat it with fresh greens and corn tortillas toasted in the oven, better for you than chips and then it's like a taco!

Thursday, February 3, 2011

sunflower butter cookies!

if you're avoiding peanuts like i am, or even if you aren't, i think you'll really enjoy these cookies.
they have a rich yet not too overpowering taste, and are full of iron!

sunflower butter cookies 

  • 1 1/2 cup flour (i used white rice)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup soy-free earth balance, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoon ground flaxseed, mixed with 1/4 cup water (allowing to sit at least 5 minutes)
  • 2 teaspoons vanilla
  • 1/2 cup sunflower butter
  • 1/8 cup sugar plus 1/2 teaspoon cinnamon plus 1/4 teaspoon salt
PREHEAT oven to 350 F
whisk flour, baking soda, and salt in a medium bowl, set aside
in a large mixing bowl, cream butter and sugar
beat in flax mixtue, vanilla, and sunflower butter
add remaining dry ingredients, mix on low
on slightly oiled baking sheet, place 1" balls of dough
press with fork
in a small cup, mix together sugar, cinnamon, and salt
top cookies with sweet salty mix
bake 10-12 minutes (until sides are slightly brown)
do not over cook! they harden once they cool.
cool on baking sheet 10-12 minutes,
then transfer cookies to wire rack to cool

**note** the cookies will be slightly green on the inside, this is a natural occurrence when you mix the sunflower with baking soda!

sorry for the lack of visual aid....

it's been a distracting past few days!
that hasn't stopped me from eating, just from taking pictures.
here are some of the things i've made this week.

spanish cauliflower with black beans and kale 
this is a healthier alternative to traditional spanish rice, and tastes just as delicious!

      spanish cauliflower
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 orange or red pepper, chopped
  • 1/2 a head of cauliflower
  • 3/4 cup boiling water
  • 2 tomatoes, chopped
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1-2 tablespoons fresh parsley, chopped
  • salt and pepper, to taste
heat oil in medium skillet
add onion and garlic, cook until onion is tender
add pepper and cauliflower, attempting to slightly brown cauliflower
stir in water and tomatoes
season with spices and parsley
cover and cook about 20 minutes (till liquid is absorbed)

         black beans with kale
  • 1 tablespoon olive oil
  • 4-5 mushrooms, chopped
  • 1 can black beans (rinsed and drained)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle powder
  • 1 tablespoon nutritional yeast
  • salt and pepper, to taste
  • 1/2 a bundle of kale
  • 2 cloves garlic, chopped
  • 1/2 a lemon 
in medium pan, heat oil 
add mushroom, cumin, and chipotle powder
after stirring a few minutes, add beans
after another few minutes add nutritional yeast, salt and pepper.

in separate pan, heat oil and garlic
once garlic is almost browned, add kale
squirt lemon over kale and cover for 5 minutes
cook kale to desired consistency (i like mine pretty chewy)
salt and pepper to taste

plate all items together, and enjoy!

rice pudding

vegan rice pudding
simple dessert!
  • 2 cups water
  • 1 cup brown rice
  • 1 1/4 cup milk of choice
  • 2 tablespoon pure maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
bring 2 cups of water to a boil
add rice
cook until all liquid is absorbed
add milk, vanilla, cinnamon, ginger, nutmeg
cover and cook until liquid is absorbed
you can serve it warm or chill for at least 30 min to serve cold
top with cinnamon

potato ravioli turned potato pesto casserole

i got the idea to try and make ravioli from potatoes instead of dough,
although it didn't work out as planned, it was still really tasty!
i left the potatoes to boil too long, and they became too soft to shape into ravioli,
so i laid them out in a casserole dish, layered the pesto filling in between the potato, and topped with a tomato sauce.

potato pesto casserole
  • 2 large potatoes, sliced into thin sheets
  • 1 tablespoon olive oil
  • 1/2 onion, sliced
  • 2 cloves garlic
  • 5-6 large mushrooms, sliced
  • 1 cup fresh spinach, chopped
  • 1 cup fresh basil
  • 1 tablespoon italian seasoning
  • 1/2 cup raw cashews
  • salt, to taste
PREHEAT oven to 350 F
boil sliced potatoes until tender, drain and set aside
in separate pan, heat oil
add onion and garlic, cook until tender
add mushrooms, cook about 5 minutes
add spinach, basil, and italian seasoning
in separate pan, fry cashews for a few minutes on low heat
once spinach is tender, and cashews are slightly browned, take off heat and add to food processor
blend until creamy, adding salt as needed.
in casserole dish, add a little olive oil to the dish
add bottom layer of potatoes
add layer of pesto
add top layer of potatoes, coat lightly with oil, garlic salt, and nutritional yeast
bake for 15-20 minutes (until top later of potato is slightly browned and crispy)

        tomato sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1/2 onion, chopped 
  • 1 can fire roasted tomatoes
  • 5-6 sun-dried tomatoes, chopped
  • pinch of rosemary, sage, oregano
heat oil in pan
add garlic and onion, cook until tender
add tomatoes and spices
cook about 5 minutes 

once casserole is out of the oven, top with tomato sauce.