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

Dal

• 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

naan

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.

yum!

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} 

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 :)

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!)

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)

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.......)

pizza!!

  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!!

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

       topping

• 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

      

     cake

• 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!

quinoa!!

(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)

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

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!

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.

yum!!