Mediterranean Potluck Pleaser! (GF Vegan)

Recently Around the winter solstice, my partner and I went to a Saturnalia potluck and white elephant gift exchange. Our loot wasn't completely a bust. I got a few good DVDs and he got some "snowballs" that jingle when they hit people. Or our cats get to them. More notable, the food we brought was a huge hit and we promised to post the recipe asap. Umm...Sorry! We hope you enjoy it as much as we did. Oh, and sorry in advance for the crummy photos. My iPhone fell out of my pocket at the climbing gym and I lost everything around that time, so I only have a few Will took. He's my cowriter today, too...

Falafel fritters:
2.5 cups (1.5 cans) chickpeas, drained
1.5 cups cilantro, chopped
1 onion, chopped
2 tsp minced garlic
1 tbs salted tahini
3 tbs breadcrumbs
1 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp himalayan salt
1 tsp fresh pepper
1 tsp paprika
1/4 tsp turmeric
1/4 tsp cayenne
1/4 cup + 2 tbs flour
3/4 tsp baking powder
1/2 tsp baking soda
3 tbs virgin coconut oil, for frying

Hi, my name is William and I'll be your cooking instructor for this recipe.
Combine wet ingredients in food processor and pulse to desired texture (we blended it to not be too fine to still maintain some texture.)
Mix dry ingredients in mixing bowl then stir in wet ingredients.
Use a non-stick sheet or dust a surface with flour, then form balls about ping-pong ball size in your hands or by using an ice-cream scoop.
Heat pan over medium high heat, then add coconut oil, and cook the falafel balls - covered - on each side until browned.

Sweet Tahini sauce:
1/3 cup salted tahini
1-2 tbs maple syrup
1/4 tsp kebsa
1/4 tsp anardana powder
1/4 tsp ground turmeric
1/4 tsp mustard powder
1/4 tsp lemon powder

In a small mixing bowl, add all the ingredients and whisk thoroughly.

Tangy Tzaziki:
1 container Tofutti cream cheese
1/2 package firm tofu, undrained
1 medium cucumber, finely diced
1 large lemon, juiced
2 tsp dried dill weed
2 tsp garlic powder
2 tsp onion powder
1 tsp sweet paprika
1 tsp Mrs Dash Italian Medley
1 tsp himalayan pink salt
1 tsp fresh black pepper

So...I messed up and bought the wrong container of Tofutti! If you buy the sour cream you shouldn't need the tofu or as much lemon juice. Also if you can't do soy, there are tons of substitutes you can use and recipes out there that should give you an idea of the proportion.
For this, I simply added all ingredients, save the cucumber, to a food processor and blend until smooth. I'm sensitive to garlic and onion, but you can use fresh if you prefer. About 2 cloves and half an onion.
I then cut my cucumber in half, deseeded it with a spoon, and chopped into tiny pieces. Some people also peel the cucumber, especially if it's a more bitter variety like those typically sold in the store.
You should let this sit for a few hours minimum, so the flavors can develop. I usually do it overnight, beginning at room temperature. I really think this helps, but it could be just me.
Stir and add a little dill on top before serving ;)

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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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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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Chole Bhature (GF V HCLF)

I love Indian night at our house! My dad and I love a good curry. My mom? She can't handle the heat. If you can't either then don't make this dish because cutting back on the heat would be chipping away at the foundation of the dish.

Serves: 4 | Time: 25-45 minutes

Main ingredients:
3 cups cooked chickpeas
1 cup low-fat coconut milk
1 tsp cumin powder
1/8-1/4 cayenne powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp amchur/mango powder
1/2 tsp black or pink salt
1 cup filtered water

Paste ingredients:
1 pint of grape tomatoes
1/2 medium red onion
1/2 inch ginger
1 tsp garlic powder
1 tsp green curry paste

Tempering spices:
2 bay leaves
2-3 whole cloves
a pinch of asafoetida/hing
1 tsp cumin seeds or 1/2 tsp ground cumin
2 inch cinnamon or 1/2 tsp ceylon cinnamon
2 green cardamom or 1/8-1/4 tsp cardamom powder
2-3 black peppercorns or 1/4 heaping tsp black pepper

Garnish:
1/3 cup chopped cilantro

Soak 1-1.5 cups of dried chickpeas overnight. Cook for 30 minutes and strain. Alternately use 2 cans of precooked chickpeas. Rinse and drain those, if using. Set aside.
Blend the ingredients for the paste in a food processor, set aside. If you're sensitive to onions, like me, then I suggest cooking the onion first.

Add the tempering spices to a hot pan and stir for a few minutes. Pour in the paste and bring to a simmer. Stir in the chickpeas.
Add the spices, water and coconut milk. Stir and cover. Simmer for 15 minutes.

Serve with coconut or plain basmati rice and garnish with chopped cilantro. This is also great with flatbreads. I steamed some carrots which my mom said was a nice touch.

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Coconut Carrot Curry (GF Vegan)

For those that need a good soup to warm up with this cold weather, try this creamy curry full of vitamins and warming spices.

Serves: 2-4 | Time: 40 min

13 med-large carrots
1/2-3/4 onion, chopped
1 can light coconut milk
2 cups vegetable broth
2 stalks of celery with leaves
2 large roasted red peppers
3 dried bay leaves
1/2 tsp celery seeds
1/2 tsp mustard seeds
1/2 tsp nigella sativa
2 inches organic ginger
1/2 tsp green curry paste
1/2 tsp TJ dry chili paste
1/4 tsp tamarind
1 tsp curry powder
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp garam masala

Grab a large pot and place over medium heat. Add just enough water to cover the bottom. When it begins to sizzle, add the bay leaves, mustard seeds, celery seeds, and nigella sativa (black cumin/kalonji). Temper for a few minutes and make sure the seeds pop. Add the veggie stock and cover.

Wash and peel (if necessary) your carrots. Dice roughly. Chop your onion as well. Mince your ginger. My mom is not a fan of how ginger tastes and my dad doesn't like the little strings you get from it sometimes. My trick is to place the ginger inside a tea leaf steeping spoon and place it in the broth for 5 minutes as it heats up. I then toss half the ginger and keep the rest. You can modify this however you want.

Now add the carrots and onions to your pot and cook for 20 minutes. We're not using a lot of stock because I don't want the end soup to be too thin and I don't want the taste of the coconut to be overwhelmed. However, you can add more liquid towards the end if you prefer it thinner.

Make sure the carrots are soft enough to blend. Remove the bay leaves and add the coconut milk, roasted red peppers, and spice pastes. I enjoy spicy food - not too spicy, but I don't mind a little burn - but if you don't then omit the chili paste. I'm using a stick blender because I'm too lazy to transfer to and from a food processor. Blend until relatively smooth (or leave it a tad chunky if you prefer). Cook for an additional 5 minutes.

Meanwhile, mince the celery. I like to add this towards the end to add a little texture to the soup. If you want a smooth soup then you'll want to add this before blending. Add the remaining spices and cook for 5 minutes. Taste and adjust spices accordingly. I didn't use too much curry powder because I want to be able to taste all the different components of the soup.

Spoon into bowls and allow to cool a bit before enjoying. Sprinkle with the celery leaves from an extra treat! This soup is perfect served with flatbreads or over basmati rice.

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Spelt Berry Salad (Vegan, oil free, raw option)

I made this salad for a party today and it was a big hit with even some picky eaters. I lucked out!

Serves: 3 | Time: 10 min

2.25 cups sprouted spelt berries

2/3 cup chopped pecans/walnuts

1/2 cup dried cherries

1/4 cup 100% juice*

1/2 large apple, diced

2 celery stalks, sliced

3 tbs red wine vinegar

Salt & pepper, to taste

* I used a cherry and apple juice mix

Wash and soak 1.75 cups of spelt berries. Drain and let sit on the counter under a cloth for 36 hours, with one to two rinses. If you would like to eat these raw, I would recommend sprouting them for at least 48 hours (with an additional rinse).

Add to a pot with 4 cups of vegetable broth. Bring to a boil and then simmer for 55 minutes. Drain off any excess liquid and add the grains to a bowl. Add the fruit juice and vinegar, then chill the grains in the fridge (or bring to room temperature).

Chop all the ingredients. Add to a serving bowl with the cooled grains and dried cherries (sub chopped dates, if you prefer). Toss.

Add a crack of pepper and salt. Also pairs well with this feta cheese but I'm too lazy.

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Ethiopian Extravaganza (GF HCLF Vegan)

We're off!

Ethiopia is an ethnically and ecologically diverse country on the east coast of the African continent. Evidence suggests that it was from here that Homo sapiens set out for the Middle East and beyond. So let's return to our roots with a bounty of simple, healthy food.


Kik Alicha (Split Peas in Turmeric Sauce)

Serves: 4 | Prep Time: 5 min | Cook Time: 45 min

3.5 cups of water
1 cup dried split peas
1/2 med onion, minced
1/2 tsp ground turmeric
1/2 tsp granulated garlic
1 inch ginger or 1 tbs ginger paste
1/4 cup chopped cilantro (optional)

Add 3 cups of water and the rinsed split peas to a pot. Cover and bring to a boil. Crack the lid and reduce heat to medium-low. Simmer for 45 minutes.
Meanwhile, sauté your onion in a little water for 5 minutes. Add the spices and cook for another minute. Add to the cooked peas with the rest of the water.
Sprinkle in the cilantro in the last few minutes. Add salt and pepper to taste.


Atkilt Wot (Cabbage Stew)

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

1/2 head cabbage, shredded
5 gold potatoes, julienned
3 large carrots, julienned
1/2 med onion, chopped
1/2 cup veggie broth
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp turmeric
1/8 tsp sea salt

Chop all your veggies. In a large, nonstick pan add the cabbage and cook for 5 minutes on a medium-high heat. Add some veggie broth and the rest of the vegetables with your spices. Stir and cover. Cook for the remaining time, over medium heat, stirring every 5-10 minutes. Add the remaining veggie broth as needed.


Beet Salad

Serves: 4 | Prep: 5 min | Cook: 5 min

1 can of sliced beets
Juice of 1/2 lemon*
2 inches of jalapeño*
1/4 tsp garlic powder
Salt & pepper, to taste

* I used a lime
** I used a serrano pepper

Drain the beets. You can also use fresh beets, but I didn't have any. Add to a small bowl with the lemon juice. Cut off a piece of your pepper. Remove the seeds and mince. Add to the pot and cover. Cook on medium-low for 5 minutes.


Injera

Yields: 8 flatbreads | Inactive time: 24+ hours | Cook time: 40 min

3 cups teff flour
4 cups filtered water
1 tsp pink rock salt

I milled my own flour from whole grain teff. Because it is the world's smallest grain the amount of grain to flour is almost exact.
Whisk the teff flour and water. Cover with a tea towel secured with a rubber band. Store in a warm part of the kitchen for at least 24 hours (up to 5 days).
Add salt and whisk. Heat a non-stick griddle or tava. Pour roughly 1/2 cup of batter onto the pan and swirl. Cook for 5-6 minutes on medium-low heat. A large lid can be placed over the griddle to help steam the bread.
Injera does not need to be flipped. Yay! When the bread starts to pull away along the edges it is almost ready. Cut 8 squares of wax paper. Place one on a plate and use a spatula to transfer the injera.
Repeat with the remaining batter until you've made all the flatbreads.


To serve, use the injera as you would a plate. Arrange three circles of food around the plate. Roll a second injera in case you need extra. Tear of pieces of the spongy bread and use it as a spoon to scoop up the food and sop up any juices.

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Quick Cabbage Soup + Sumo Fries (Courtesy of my BF)

It's getting cold and that calls for warming recipes. This soup is very simple and satisfying. The veggies and grains give a pleasant texture while the delicate, complex broth holds everything up.

Quick Cabbage Soup

Serves: 4 | Time: 30 min

1/2 head cabbage, shredded
8 cups homemade veg broth
1 black parsnip, thinly sliced
2 colorful bell peppers, diced
1 cup precooked millet or rice
1 inch ginger, finely diced
1/2 cup unpacked cilantro
1/2 large lemon, juiced
1 tbs ground turmeric
1 tsp chili flakes

In a large stock pot over medium heat, add your vegetable broth and spices. Cover and bring to a rolling boil. Meanwhile chop the ginger and vegetables. When ready, add the remaining ingredients and cover. Cook for 20-25 minutes at a soft boil, stirring occasionally.
Add the millet, lemon juice, and cilantro. Stir and simmer for an additional 5 minutes.

Sumo Fries

Serves: 2-3 | Time: 3 hours

Basic recipe:
2 cups corn meal or grits
6 cups water
1/2 tsp salt
Extras:
1 tsp garlic powder
1/4 tsp cayenne

In a large pot, add 6 cups of water. Cover and put over a high heat. Pour the corn meal into a measuring cup and add the salt or spices to a small bowl. Get a whisk ready, as well as an oven mitten.
When the water is boiling, pour in the grits slowly while stirring. Cook for 5 minutes, adding the spices halfway through and turn the heat down to low. The polenta will thicken and when the bubbles pop you may get splashed - this is why the oven mitten comes in handy.
Pour into a large glass, or ceramic pan. Long, shallow pans work best.
Refrigerate for 2-8 hours.
When ready to bake, preheat the oven to 425F. Turn the polenta out over a cutting board and cut into your desired shape. I like to make "fries."
Line two large baking trays with Silpat mats. Lay out the chips Bake for 30-45 minutes. Serve with soup, greens, and more!

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Veatballs + Corn Spaghetti Review (GF Vegan, soy free, oil free)

These Italian style veatballs pair well with various sauces and are simple to make. Plus they're packed with nutrients! I hope you enjoy them as much as my family did :)

Prep: 30 min | Cook: 45 min | Makes: 14 veatballs

1 cup cooked black rice

1/2 cup cooked millet

1/4 cup gf rolled oats

1/3 cup chopped pecans*

1/4 cup organic corn meal**

1 heaping tsp Italian seasoning

1 tsp garlic powder

1 tsp onion powder

1/2 tsp sweet paprika

1/4 tsp mustard powder

1/4 tsp ground cumin

1/4 tsp black pepper

1/4 tsp sea salt

2 tbs vegan cheese

2 tbs fresh lemon juice

2 tbs pure maple syrup

1 tbs + 1 tsp tamari***

1 tbs veggie broth

* If you have a nut allergy, you can use 1/3 cup of sunflower seeds instead.

** If you don't have corn meal, you can use brown rice or chickpea flour. Any flour works if you're not gf!

*** I buy low sodium Tamari because it's GF, but you can use soy sauce if you don't mind, or make your own vegan version of this sauce.

Cook your rice and millet, if you don't have day old grains in the fridge. In a pot, add all of your ingredients except the maple syrup, vegan cheese, and corn meal. Stir over a medium-low heat for 5 minutes until the spices are well combined.

Preheat your oven to 400F. Add the heated mixture to a large food processor, then sprinkle in the corn meal and vegan cheese. Pulse blend a few times. On a low speed, turn the machine on as you pour in the maple syrup. Don't overmix - you should be able to tell when it is beginning to come together.

Line a medium-sized baking sheet with a Silpat mat. Remove the blade from your food processor and get a spatula ready. Spray your hands lightly with water and begin to form your meatballs. They should be about 1.5-2 inches in diameter. If they are too small, they will not stay as moist.

Bake for 15 minutes, turning halfway through if you desire a more even browning (they will cook through either way). Turn off the oven and crack the door, letting the balls rest for 10 minutes. This is the perfect time to cook your spaghetti!

I recently bought 10 pounds of Heartland GF spaghetti and am very impressed by the texture. Most gluten free pastas stick together or fall apart, but this one cooked up very nicely and tasted good too.

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BBQ Sauce and Two Stellar BBQ Recipes (GF, low fat)

This BBQ sauce is a healthier alternative to store bought ones out there, it's easy to whip up, and it is also guaranteed to be vegan. It can be enjoyed on burgers, for dipping, and much more.

For the sauce, you'll need:

1 can (6 oz) tomato paste

3/4 cup of filtered water

3 tbs raw coconut sugar

1 tbs Worcestershire sauce*

2 tsp apple cider vinegar

1 tsp thai red chili sauce

1/2 tsp garam masala

1/2 tsp onion powder
1/2 tsp garlic powder

3 drops liquid smoke

* I buy this vegan one but there are also options on Amazon

Combine all the ingredients in a medium-sized pot and whisk. Cover and turn heat to medium low, simmer for 10 minutes, stirring occasionally. The sauce will thicken over time.

Sloppy Joes

Serves: 2-3 | Time: 30-45 min

To make the sloppy joes you'll need to freeze a package of firm tofu overnight. Let it thaw during the day and then cut open the package. Drain over the sink, squeezing out as much moisture as you can. The tofu will be very spongy and the water should come out readily (no need to press). You can use a sieve to catch any crumbles.

Over a pot, tear the block of tofu into bite-sized pieces, almost like scrambled eggs. If the middle is still frozen then microwave for 30 seconds.

Pour the sauce over the tofu and stir gently until well coated. Let sit for 15-30 minutes to marinade.

Turn heat to medium and cook for 15 minutes, stirring occasionally.
Serve on warm Ezekiel english muffins or homemade buns with lettuce, pickles, and cheese.

Hawaiian BBQ Pizza

Makes: 16" pizza | Time: 2 hours

For this pizza, I made the BBQ sauce above, the only difference being I replaced the water with pineapple juice. As for a base, I used Bob's Redmill GF Pizza Crust. However, you can use whichever recipe you like for pizza dough.

Toppings:

1/3 cup baby bella 'shrooms, sliced

3 roasted sweet peppers, sliced

1/2 vidalia onion, thinly sliced
1-2 green chilies, coined

1/2 cup pineapple tidbits
1/4 cup cilantro (optional)
1/4 cup water (or more)
1 tbs raw coconut sugar
1 tsp garlic powder

Chop all of your toppings. After you prepare the dough, bake it on a pizza pan for 10 minutes at 425F.
In a large, non-stick skillet over a medium heat add the onions. Cover and cook for 5 minutes. Add some water if things are looking dry. Sprinkle the coconut sugar on top and stir. Cook for a few more minutes.
Top the pizza with BBQ sauce and caramelized onions. If using cilantro, sprinkle it onto the sauce. Add the green chilies, sweet peppers, and pineapple.
To your pan, add the mushrooms with the remaining water and garlic powder. Cover and cook for 5 minutes. Sauté for a few minutes, stirring regularly, as the mushrooms begin to brown. Add to the pizza.
Bake the pizza for 25 minutes. To add a nice golden color, finish it off with the broiler.

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5 Minute Summer Salad (GF Vegan, Raw option)

It's 95F today and I don't want to cook! Need something refreshing, but not too low calorie? This recipe is sure to please.

Serves: 1-2 | Time: 5 minutes

2 cups White Beans*
3 large Carrots
2 Gala Apples
1 hefty Cucumber
1/4 cup homemade Salsa
1 tbs Sunflower Seeds (optional)

* I buy dried beans in bulk and make big batches every weekend. Rinse canned beans well, if using.

Finely chop your fruits and vegetables. Add to a large serving bowl, then stir in the beans and salsa. Top with sunflower and fresh herbs, if desired. To keep it raw, swap the beans for sprouts.
Enjoy :)

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Farmer's market cucumbers until mine grow

As you can see, I am very patient when it comes to finely dicing things...

Creamy Basil Spaghetti Squash Sauce (GF Vegan)

Serves: 3 | Time: 50 minutes

1 large Spaghetti Squash

1 can Great Northern Beans

2 heaping tsp Tomato Paste

1 heaping tsp raw Tahini

3 tbs filtered Water

6-8 small Basil leaves

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Black Pepper
1/4 tsp Paprika

Basil to garnish

Preheat the oven to 375F. Cut the squash in half and remove the seeds. Place the squash face-side down in a large glass dish with enough water to cover the bottom. Bake 40-45 minutes or until soft. Test with a fork after 35 minutes.

Scoop the squash out of the skin and add to a powerful blender or food processor (you may need to do two batches). Blend until smooth, using the water to help, and a tamping rod.

Drain and rinse the beans. Add them to your squash puree with the tahini and blend until smooth.
Add the spices and herbs and pulse a few times.
Ladle onto meatless balls, gnocchi, veggies, lentil-loaf and more! It also makes for an amazing soup as is. Serve with ribbons of basil for extra flavor :)

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