This meal is prepared in the oven on one sheet pan. You could use precut broccoli and butternut squash for a shortcut. This is an easy recipe, it just has a few steps.
- 14 oz. extra firm tofu
- 1 tbsp coconut aminos
- 1 tbsp vegetable broth
Preheat oven to 450 degrees.
Press tofu to remove liquid from the tofu. By pressing the tofu it will allow it to absorb the marinade. I pressed the tofu for about 30 minutes, and then I marinated the tofu for 30 minutes in a baking dish. Set aside.
Combine all of the ingredients in a large bowl and toss to coat the broccoli. Set aside.
Combine all of the ingredients into a large bowl. Toss together the ingredients to coat the butternut squash. Set aside.
Spread the butternut squash out into an even layer onto a sheet pan. bake for 15 minutes. remove pan from oven and stir: move squash to one side of pan.
Spread broccoli out on other side of pan. Place the tofu in the center of the pan. Make sure all the ingredients make contact with the pan. Return pan to the oven; cook until squash is tender, 20-25 minutes.
Drizzle with Balsamic Syrup.
Serve. Eat. Enjoy.
This bread has become my favorite from scratch bread. It has the texture of my honey wheat bread that I used to make. The bread is soft and does not fall apart like most gluten-free breads. I am really happy with the results. This bread will probably become a favorite staple in my house.
- 2 1/2 c chickpea flour
- 1 1/2 tbsp maple sugar or maple syrup (you could use your favorite sweetener)
- 1 1/4 tsp baking soda
- 1/4 tsp Himalayan salt
- 12 oz. sparkling water
- 2 tbsp olive oil or applesauce
Preheat the oven to 375 degrees. Line a loaf pan (8×4) with parchment paper.
Combine the chickpea flour, maple sugar or syrup, baking soda, and salt into a large bowl.
Whisk together the dry ingredients.
Stir in the applesauce or olive oil.
Pour the sparkling water down the side of the bowl. This helps to keep the water from foaming.
Stir all the ingredients together. Immediately pour batter into the prepared loaf pan.
Bake for 40-45 minutes. The top of the bread will be golden and a toothpick inserted in the center will come out clean.
Let the bread cool in the pan for 15 minutes. After 15 minutes, remove bread from the loaf pan and let completely cool on a cooling rack before slicing.
Serve. Eat. Enjoy.
These Chickpea burgers are protein packed, yet so simple to make. They are great for those that have a lot of allergens and have a little kick from the cayenne. This recipe makes 5-6 patties.
- 1 15 oz. (1 1/2c) chickpeas
- 1/2 c parsley
- 1/4 c portabella mushrooms
- 1/3 c quinoa (measured dry) then soaked
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp cumin
- 1/4 tsp cayenne
- pinch of black pepper
Combine all of the ingredients into a food processor. Process until well blended.
Line a baking sheet with parchment paper or a silicone mat.
Form the chickpea mixture into patties.
Chill the patties for 30-60 minutes. This will help them to firm up.
Preheat the oven to 350 degrees.
Bake in the oven for 10 minutes. Flip the burgers over and bake for another 10 minutes.
Serve with your favorite sauce. Creamy Citrus & Cilantro Sauce/Dressing would be a good choice.
I had some Baked Spanish Rice Casserole leftover so changed it up a little and made baked Spanish Rice Tostadas. The crunch of the tostada shells is a perfect variation to the original Baked Spanish Rice Casserole.
Warm Baked Spanish Rice Casserole in a large skillet over medium heat. While the Baked Spanish Rice Casserole is warming in the skillet warm the tostada shells in the oven.
Note: I usually begin to preheat the oven at 350 degrees and put the shells in the oven while it is preheating. By the time the oven is preheated the shells are warmed.
Build your Baked Spanish Rice Tostadas. Garnish with your favorite toppings.
Serve. Eat. Enjoy.
This breakfast has been my companion for most of last week. Because I had Made a sheet pan of baked potatoes at the beginning of the week, my time to create this wonderful breakfast was cut down dramatically. And, this is why I love to batch cook.
Add the potato and the mixed vegetables to a large skillet. Sprinkle some All-Purpose Seasoning on top of the vegetables and chopped potato. Cook the potato and vegetables over medium to medium-high heat until the potatoes are golden and the vegetables have been cooked through.
While the potato and the vegetables are cooking mix up the chickpea flour, Almond Milk and a sprinkling of All-Purpose Seasoning in a large measuring cup.
Remove the vegetable mixture from the skillet and transfer to a bowl. Set aside.
Pour the chickpea mixture in to the skillet. Do not try to stir the chickpea mixture right away. Let it cook on its own, until you are able to flip it over. Then you can break it up into “scrambled” bites.
Adde the scrambled chickpea mixture to the vegetable mixture and top with Cashew Sour Cream.
Serve. Eat. Enjoy,.
Note: This recipe is for one person, but it can be increased to feed as many people as needed.
This meal came together so quickly, because I had most of it already prepared. I had the Lentil Meatballs and the Marinara already made. I just had to combine them and make some GF spaghetti.
That is what happens when you have done some batch cooking ahead of time.
Simmer the Lentil Meatballs in the Marinara Sauce until they have heated through. I have found the Marinara Sauce tends to thicken substantially because of the Lentil Meatballs, so if you do not like your sauce as thick as we do just thin it out with some vegetable broth or water.
Cooke GF Spaghetti according to the package directions. Rinse. Drain. Return the spaghetti to the pot that you cooked it in. This helps dry up some of the residual water that might be left from the rinsing- draining process.
Layer a bed of spaghetti and the Marinara Sauce and Lentil Meatballs.
Serve. Eat. Enjoy.
This is a great dish to bring to a cookout or to a gathering. I have been thinking of making this for a few weeks. Most of the preparation is hands off and it only requires one pot. Now, how easy it that?
- 1/2 onion, chopped
- 10 oz. diced tomatoes with green chilies
- 1 tbsp garlic clove(s), minced
- 1 tbsp tomato paste
- 1 15 oz. tomato sauce
- 2 1/2 c vegetable broth
- 2 tsp Smokey Southwestern Seasoning
- 2 bay leaves
- 2 c brown rice, long grain
- 1 15 oz. black beans, drained, rinsed
- 1 14 oz. jackfruit in brine, drained, rinsed, shredded
- 1/2 c nutritional yeast
- 1 c corn kernels
- 1 c green peas
- 1 lime zested, juiced
- 1/4 c + more for garnish fresh cilantro, chopped
- 1 avocado, diced
- Cashew Sour Cream, garnish
Preheat oven to 375 degrees.
Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.
Add tomato sauce, vegetable broth, Smokey Southwestern Seasoning, and bay leaves into a large dutch oven and stir. Cook sauce until it begins to simmer.
Add brown rice, black beans, nutritional yeast and jackfruit to the sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.
When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.
Garnish with remaining cilantro, avocado and Cashew Sour Cream.
This salad is packed with lots of goodness. It has plenty of protein and different textures to delight the tastebuds. I had made a batch of quinoa and a batch of roasted chickpeas, which made assembly super simple.
Assemble salad and dress with the Strawberry-Vanilla Vinaigrette.
This recipe makes two servings.
I made these Chickpea Ravioli for a client. I used the Macadamia Nut “Ricotta” for the filling. I have made these using a pasta maker attachment and also rolling them out with a rolling pin. The attachment gives you a more consistent thickness in the ravioli, but might take a little bit getting used to working with. You might want to try them first rolling them out with a rolling pin, until you are used to working with the dough.
The dough takes a little bit to get used to, but once you get the feel of it it works beautifully. It is a very stiff dough and does not have the same elasticity as a regular pasta dough. I just want you to know that, so you do not think that you have done something wrong.
You do not have to cut them in circles. You could cut them into squares, which will probably take less time. I just like the way the circles look. This recipe makes about 14-16 individual ravioli.
- 3 c chickpea flour + some for rolling out
- 1/2 c water
- 1/2 tsp Himalayan salt
- 1 tsp parsley, dried
Add all the ingredients into a food processor. Process until the dough looks like little pebbles.
Transfer dough mixture into a large bowl. Press mixture together forming a dough ball.
Roll the dough out in between to pieces of wax paper that is dusted with some chickpea flour. Roll the dough to about 1/8 – 1/4 inch thick.
I usually roll them out in small batches. It just makes the dough easier to work with.
Cut ravioli into desired shapes. Put a dollop of the Macadamia Nut Ricotta in the center of the ravioli. Place another piece of the ravioli on the top. Press the edges together with your fingers, then using a fork crimp the edges.
Cook these in a gentle boil of water. You do not want them to break apart. They are done when the ravioli float to the top of the water. It takes hardly any time at all.
Note: These can be frozen and then cooked at a later time. To freeze them: lay them out in a single layer on a baking sheet and freeze. When they are frozen you can transfer them to a container and then freeze them for future use.
Note: These would be great served with my Spinach Pesto.
Serve. Eat. Enjoy.
I’ll be honest I had a hard time coming up with a name for this dish. The ingredients reminded me of the Bahamas and the Southwest. I think the mango is what put it towards the tropics. It is perfect for a light and refreshing meal, and so nutrient packed.
- 1 c quinoa, uncooked (I used the trick-colored quinoa, but any will do)
- 1 c vegetable broth
- 1 c water
- 1 can black beans, drained, rinsed
- 1 c corn kernels, frozen, thawed
- 1 c tomatoes, seeded, diced
- 1 orange bell pepper, diced
- 1 ripe mango, skinned, pitted, diced
- 1 avocado, diced
- 1 tsp garlic, minced
- 1 lime, zested, juiced
- 8 oz. baby spinach
Cook the quinoa according to package directions. I used 1 cup of vegetable broth and 1 cup of water for my liquid.
When the quinoa is done cooking, add the black beans, corn, tomatoes, bell pepper, mango, avocado, garlic and lime. Stir all the ingredients together and cover with a lid for about 5 minutes. This resting time is good to let the ingredients meld together and the raw veggies soften a little.
While the quinoa mixture is setting, layer the spinach into a bowl. Spoon the quinoa mixture on top of the bed of spinach.
This recipe makes 4-6 servings. It depends on the appetite.
Serve. Eat. Enjoy.