Xtreme Potato Leek Soup (GF V Oil-free)

I first made this soup on a cold Hallow's eve! It was a blessing then, and an absolute joy the second time with fresh bread and coconut bacon. Give it a try with family and friends!

Serves: 4-6 | Time: 55 minutes

2 lbs gold potatoes

3 leeks, chopped

1 can white beans

4 cups veggie broth

2-4 cloves of garlic

10 drops liquid smoke

2 tsp hand-ground rosemary

1 tsp onion powder

1 tsp dried thyme

1 tsp pepper

3 bay leaves

Sea salt, to taste

Coconut bacon, opt

Wash the leeks and add to a pot with enough water to cover the bottom. Cover and cook until tender, about 10 minutes. Halfway through add the garlic.

Meanwhile, chop your potatoes.

Blend the leeks and garlic with four cups of vegetable broth.

Pour into the pot and add the diced potatoes, bay leaves, and herbs.

Bring to a boil. Reduce heat to medium and simmer for 45 minutes or until potatoes fall apart when pressed with a spoon.

Drain and rinse the beans. Remove bay leaves. Add beans, pepper, and salt to taste. I also like a squeeze of lemon juice.

The consistency is up to you. I just hand mashed the potatoes with a spoon and left some chunks. Some people like to blend it to a cream.

Top with better than bacon and serve with bread!

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Spiced Pumpkin Muffins with Cream Cheese Frosting

Just in time for Halloween! I love autumn; I can wear the cutest, comfiest clothes and still get shit done. And I can eat lots of pumpkin-enriched foods! Like these flavorful, fluffy muffins with a tangy frosting. I always get stoked when my baked goods turn out well because I'm much more of a cook. I'll definitely be making these again!

Yields: 24 muffins or 12 muffins and 1 8x8" cake | Time: 40 mins

Muffin Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 2 cups gently packed brown sugar
• 2 tsp baking soda
• 1 tsp (heaping) baking powder
• 1 tsp Redmond real salt
• 3 tsp pumpkin pie spice
• 1 tsp ceylon cinnamon
• 1 15-oz can pumpkin puree
• 2/3 cup organic coconut oil
• 1/3 cup agave or maple syrup
• 2/3 cup non-dairy milk
• 1/2 cup walnut pieces

In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
In a medium bowl, whisk together the pumpkin puree, oil, liquid sweetener, and non-dairy milk.
Add the wet ingredients to the dry ingredients and use a spatula to fold the ingredients together. Yes, it's a thick batter - just keep mixing. Fold only until there are no pockets of flour that haven’t been incorporated into the batter! Fold in the walnuts.
Preheat oven to 375F.
Oil a silicone muffin tin. Use a tablespoon to fill each muffin cup a little more than halfway. Bake for 20 minutes with one muffin tin on each oven rack. Then switch the positions of the tins and bake for about 5 minutes more or until a tester inserted in the center of a muffin comes out clean. Meanwhile, frosting!

Frosting Ingredients:

• 8 oz Tofutti cream cheese
• 3 tbs spiced pear jam*
• 1.5 tsp vanilla bourbon paste
• 1.5 tsp almond extract
• 2/3 cup confectioners’ sugar, sifted (I like it less sweet and more tangy; very easy to add to taste)

*If you don't have jam, then use room temperature vegan butter plus a few dashes of pumpkin spice.

Combine the cream cheese, jam, and extracts in a large bowl. Beat with an electric mixer until smooth and creamy. Add the confectioners’ sugar and beat again until combined. I always get questions and compliments about the almond extract in the icing!

Cool muffins on a wire rack for about 10 minutes, then remove from tin and cool completely. You could probably also frost and serve after 10 minutes!

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Mushroom Stroganoff

I love hearty, creamy dishes in fall but you can only eat so much soup. That's why I like this meal - it combines those great elements with the convenience of a pasta dish. It's also a revamp of a classic! It was met with approval by my vegetarian and animal eating friends alike. Give it a go!

Serves: 4 | Time: 25 minutes

3/4 lb organic spaghetti
1 cup mushrooms, sliced
1 tbs extra virgin olive oil
1/2 yellow onion, diced
3 tsp minced garlic
Parsley, optional

Sauce ingredients:
1/3 cup white wine, optional
1 tsp mesquite liquid smoke
2 tbs Worcestershire sauce*
3/4 cup raw cashews
1/2 block firm tofu
1 cup very hot water
1/2 can tomato paste
1 cube no beef bouillon
1 tbs dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp thyme
1 tsp cumin
1 tsp pepper
Salt, to taste

* make sure there is no fish! some are certified vegan, like Annie's or Edward and Sons

Fill a large pot with water and a generous teaspoon of coarse salt. Cover over high heat.
Chop your veggies.
In a large sauce or saute pan, add your oil over medium heat. Cook the onion until translucent, stirring frequently. Add your garlic until fragrant. Add water as necessary, to prevent sticking. Reduce heat and cover.
In a blender or food processor, add all the sauce ingredients. Blend until smooth, adding more liquid to desired consistency. I prefer a thick sauce!
Pour into the pan and stir until combined. I added some freshly ground sage and rosemary, as my personal preference.
Add spaghetti to the boiling water and cook according to package directions (10 minutes for al dente, for mine).
Taste the sauce and make any final adjustments.
Drain the spaghetti. If it tastes salty, rinse with hot water. Return to the pot and add a little coconut oil if you won't be serving immediately or want to prevent sticking during storage.
I like serving this dish with bread to sop up extra sauce!

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Best Brownies Ever (vegan, easily gf)

These brownies are seriously satiating, unlike other sugary treats where you eat half the pan in one go. Plus, they're delicious!

1 cup gf flour mix*

1/2 cup bread flour

1 cup coconut sugar

1.5 tsp baking powder**

1/4 tsp Redmond real salt

8 oz Enjoy Life mini chips

2-3 tbs raw cacao powder

1/4 cup virgin coconut oil

3 ripe medium bananas

1.5 tsp vanilla extract

1/2 cup walnut pieces

* I use Vitacost brand http://www.vitacost.com/vitacost-multi-blend-flour-non-gmo-and-gluten-free

** make sure it’s aluminum-free

Set the oven to 350F.

In a mixing bowl, add all the dry ingredients (except walnuts).

In a nonstick pan, melt the chocolate chips and coconut oil over a medium-low heat, stirring often.

In a food processor, puree the bananas and vanilla until fluffy.

Add the melted chocolate to the dry ingredients with the banana puree. Stir until combined.

Pour half the batter - might require a spatula - into a greased 13x9” pan. Sprinkle with walnuts. Repeat.

Bake for 30-35 minutes. Let cool for 10 minutes before cutting.

Chocolately, chewy, not too sweet or nutty! And they store well.

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Rawrific Herbed Corn Wraps (GF Vegan)

The organic corn was on sale at Sprouts and I had cobs coming out of my ears! ;p

Yields: three 10x14” wraps

Prep: 20 min | Dry time: 10hr

5 ears of fresh corn

4+ tbs tomato paste

1 tsp dry Italian herbs

½ tsp ground flaxseed

½ tsp psyllium powder

½ tsp onion powder

½ tsp garlic powder

¼ tsp turmeric

¼ tsp real salt

⅛ tsp pepper

Cut the kernels off the cobs into a large mixing bowl. Add to a food processor with the tomato paste (sundried tomatoes also work beautifully) and blend on high for half a minute. You might need to scrape down once and pulse a few times.

Pour back into the bowl and stir in the flaxmeal, psyllium powder, and herbs. You could also add them to the food processor in the last few seconds of blending.

Let rest for 5 minutes. Spread thinly onto three dehydrator sheets (this is a delicate, somewhat lengthy process for me). Dry for 10 hours at 120F. Let cool before storing or enjoy right away!

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Jeweled Curry Rice and Braised Peppery Tofu

Serves: 6-7 | Prep time: 10 min | Cook time: 35 min

2 cups basmati rice

4.5 cups water

1 cup frozen peas & carrots

1 cup fresh corn kernels

1 onion, finely diced

2 tbs curry powder

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp black pepper

1/4 cup vegetable broth

1.25 cups roasted cashews

3/4 cup unsweetened raisins
1/2 cup cilantro, chopped

Rinse and scrub rice. Add to a rice cooker with all the water plus a pinch of salt and dash of curry powder. Steam for 30 minutes.
Meanwhile, sauté all remaining ingredients using the veggie broth, starting with the onions and spices, adding the cashews and raisins last. Sprinkle with fresh cilantro and stir into rice when done.

2 blocks firm tofu, pressed

1-2 tbs virgin coconut oil

1/2 tsp onion powder

1/2 tsp garlic powder

Salt and pepper, to taste

Press firm tofu overnight. Cut and toss with spices. To a nonstick ceramic or cast iron pan, add the oil over medium-high heat. Cook the tofu until golden, about 2.5 minutes on each side, then cover and turn off heat to finish cooking. Serve aside the jeweled rice.

Enjoy :)

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Zoodles and Savory Sauce (GF Raw Vegan)

I know it's cold but sometimes you just don't want to cook! Especially if you just did your meal prep for the week. So eat raw!

Serves: 2-3


4 zucchini, spiralized

Savory sauce:
1-2 medium zucchini
2 handfuls whole cilantro
Handful strawberries w/ tops
Handful soaked sundried tomatoes
Handful sliced bella mushrooms
1/2 avocado (would use more)
1 orange bell pepper
1 big celery stalk
2 green onions
1/2 inch ginger
Juice of a lemon

Add all the sauce ingredients to your high-powered blender and using the tamper add just enough water to blend. Water will be released by the zoodles and will thin the sauce. Ignore that it looks like swamp goo!

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Savory Rice Bowl (GF Vegan)

Yes, this recipe requires that you start two days in advance, but it's well worth the wait for some of the best tasting tofu ever. Plus most of the prep time is inactive. So let's get to it!

Serves: 3 | Prep time: 15-20 minutes | Cook time: 30 min

Main ingredients:
3 cups cooked rice
3 sweet potatoes, cubed
1/2 lb brussels sprouts, halved
1 block extra firm tofu, cubed

Marinade:
1/4 cup low-sodium tamari
4 tbs apple cider vinegar
2 tbs pure maple syrup
1 tbs filtered water
3 drops liquid smoke
1 tsp onion powder
1 tsp garlic powder
1 tsp red chili paste
1/4 tsp black pepper

Special sauce:
1/3 cup nut or seed butter (tahini, peanut, etc)
3-4 tbs filtered water
1 tsp red chili paste

Cut a slit in the packet of tofu and let the water drain out. Place in the freezer overnight. In the morning, remove the tofu and let it thaw during the day. Then squeeze out any remaining liquid and cut into 1x1" cubes. It might crumble a bit because it was frozen but that's fine.
In a ziplock bag, mix the ingredients for the marinade. Add the tofu cubes and zip after removing the air. Turn over a few times to coat with the marinade and put in the fridge overnight.

Preheat oven to 400F. Line a baking sheet with a Silpat mat and add the tofu with any remaining marinade. Spread out and cook for 25-30 minutes, stirring once.
Meanwhile, wash and peel your sweet potatoes. You can leave it on but to me the texture was unpleasant in the bowl. Cut into small cubes. Chop the ends off your brussels sprouts and any wilted leaves should fall away. Cut in half and place in a steamer with the sweet potatoes. Cook for 15 minutes, stirring once. If necessary, depending on your steamer, they may need another 5 minutes.

In a small bowl, mix the ingredients for the special sauce. Set aside. In a large bowl add the rice, sweet potatoes, brussels sprouts, and tofu. Toss gently and serve into bowls. Drizzle the special sauce on top. Enjoy! :)

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Savory Veggie Lasagne (GF Vegan, low fat, soy-free option)

I make this lasagne twice a year - once for my dad's birthday and once around New Years. This recipe is sure to wow family and friends with its combination of savory flavor and creamy texture. No one can tell the ricotta is plant-based and everyone asks for seconds. Dig in!

Serves: 4-6 | Time: 1h 20m

Staples:

7.5oz/230g no-boil lasagne noodles*

2-3 jars of tomato basil sauce

1/2 cup fresh basil, ribboned

1/2 tsp red pepper flakes

Extras:
5 handfuls of baby spinach, shredded

2 roasted sweet peppers, diced
1 medium sweet onion, diced

1 large zucchini, ribboned

1 cup mushrooms, sliced

2 large carrots, ribboned

Ricotta filling:

1 cup cauli-alfredo sauce
1 package of firm tofu

3 tbs nutritional yeast

1/2 lemon fruit juice

3 tbs fresh basil leaves
1.5 tsp garlic powder
1 tsp onion powder

1 tsp kosher salt

1/2 tsp pepper 

Parmesan topping:

1/3 cup roasted salted cashews

3 tbs nutritional yeast flakes
1/4 tsp himalayan pink salt

* Tinkyada, De Boles, and Orgran have great gluten-free lasagne. They can be purchased through Amazon, iHerb, or at select stores. Even though they don't say no-boil, Orgran are instant (as stated on the back). You can use wheat pasta if you prefer.

* Soy-free option: If you have an allergy, or just want an even lower fat lasagne, you can use the Alfredo sauce recipe to make a mashed cauliflower paste. All you have to do is leave out most of the liquid - so use a food processor instead of a blender - and add the basil.*

Start by chopping all your basil. Next we'll make the ricotta. Drain a package of firm tofu (don't press) and place in a bowl. Add all the spices and lemon juice. Mash well with a fork. Add in the basil and stir. Set aside to marinade.

Turn your oven to 400F and deseed the peppers. Wash and place on a small baking sheet. Roast for 40 minutes. Meanwhile, prepare your desired vegetables. I left the spinach, carrots, and zucchini raw. The onions and mushrooms I sautéed.

In a 13x9 inch casserole dish, spread a thin layer of tomato sauce. Cover with lasagne noodles. Smear on a thin layer of ricotta. Top with zucchini strips, sliced carrots, sautéed onions, mushrooms, roasted pepper, and shredded spinach. Scantily cover with a small amount of tomato sauce. Repeat twice for a total of three noodle layers.

The top level will covered in leftover veggies, sauce, and the parmesan. I don't like burnt edges so I always make sure there is enough sauce on the sides.

Bake for 45 minutes at 400F. I covered the lasagne with aluminum foil for the first 30 minutes.

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