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.