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Taco Pizza

Many years ago when my husband and I were dating we would go to a pizza place called Happy Joes. We almost always ordered the Taco Pizza. That was my favorite pizza that they served.

This is my take on that pizza, except it is gluten free and vegan. I do not think there are any Happy Joes left, but now I can have a taco pizza in about 30-35 minutes. that time includes making the crust and bake time. That is quicker than ordering and waiting for delivery.

  • 1 recipe of Soft Tostada Dough
  • 3/4 c Shortcut Refried Beans
  • Follow Your Heart Cheddar Cheese Shreds (optional)
  • 1/2 – 3/4 c iceberg lettuce, chopped
  • 1/4 c tomatoes, chopped
  • 1 avocado, chopped
  • tortilla chips, broken, garnish
  • favorite salsa, garnish – We like Newman’s Own brand

Preheat oven to 375 degrees. Line baking sheet with a silicone mat or parchment paper. I used a silicone mat. It is a little more forgiving when you shape the pizza crust.

Make dough. Form dough into a circle, and build up a ridge around the outer edge. Bake dough for 18 minutes. Remove from oven.

Layering 1: Shortcut Refried Beans and cheese shreds. Bake for an additional 7 minutes. Remove from oven.

Layering 2: Iceberg shreds, tomatoes, tortilla chips and salsa.

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Serve. Eat. Enjoy.

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Mexican Soft Tostadas

These are a nice change to the Traditional Tostadas with the hard tostada shells.The shells are soft and pillowy. They remind me of puffy tacos that we used to get many years ago. Those puffy shells were fried and not gluten-free.

These healthy and flavorful all in one bite. You use whatever topping you have on hand. This was what was in my kitchen.

Assemble tostadas : Shells, beans, corn, tomatoes and avocado. Squeeze a little lime juice on your tostada.

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Serve. Eat. Enjoy.

 

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Mushrooms & Peas Caserecce

Caserecce is my favorite pasta shape. They are made into a “S” shape and trap all the goodness of the sauce into the curves. This recipe is an updated version of my Mushrooms & Peas Pasta. both versions are delicious, but this new updated version has more mushroom flavor due to the porcini powder.

For easy cleanup this dish is made in one pot. Less time cleaning up means more time with the family.

  • 12 oz  GF Caserecce (I like Jovial)
  • 1/2 c onion, diced
  • vegetable broth as needed or sautéing
  • 16 oz baby bella mushrooms, sliced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 6 oz. white wine, or vegetable broth
  • 4 Porcini mushrooms, dried, grind into powder
  • 1 1/2 c Cashew Béchamel- Basic White Sauce
  • 1 1/2 c peas, frozen, thawed

In a large dutch oven cook the caserecce according to package directions. Drain and set aside.

In the same pot sauté onions until softened. Add mushrooms, garlic and All-Purpose Seasoning.

Deglaze pot with wine or vegetable broth. Add porcini powder and stir.

Add caserecce back to the pot along with the Cashew Béchamel Basic White Sauce and the peas. Stir until well incorporated and the peas are heated through.

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Serve. Eat. Enjoy.

 

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Zucchini-Pumpkin Casserole

This casserole was a conglomeration of different ingredients I had leftover from previous meals. I had zucchini, Pumpkin Filling (from pumpkin lasagna), Marinara sauce and Cashew Béchamel – Basic White Sauce. That is basically the recipe.

I like to come up with different kinds of meals from the remnants from previous meals. It is a great way to clean out the refrigerator and nothing goes to waste. Here is how I made it.

Preheat oven to 375 degrees.

Zucchini Rolls:

Take two slices of zucchini and slightly over lamp them side by side. Spoon some Pumpkin Filling at one end and roll zucchini like a cigar, tucking the zucchini as you go. Continue making the zucchini cigars and set aside. This is what takes the longest, but it is kind of fun to do.

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Layering:

Pour half of the Marinara into an 8×8 baking dish.

Layer in the zucchini cigars on top of the Marinara.

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Pour half of the Cashew Béchamel- Basic White Sauce on top of the first layer of zucchini cigars. Spread with the back of a spoon.

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Layer another of zucchini cigars.

Sprinkle nutritional yeast over the second layer of zucchini cigars.

Pour the remaining Marinara over the the zucchini cigars. Spread with the back of a spoon.

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Spread the remaining Cashew Béchamel – Basic White Sauce over the Marinara in top of the Marinara.

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Bake for 30 minutes, the top will be golden. Remove from oven and set aside for 10-15 minutes.

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Serve. Eat. Enjoy.

 

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Pumpkin Lasagna

In honor of pumpkin season I made a savory dish using pumpkin – Pumpkin Lasagna. I had all the ingredients in my pantry or refrigerator so there was no extra trip to the market. I hope you enjoy this as much as we did.

Mushroom Filling:

In a small skillet, sauté onion, mushrooms, sage and All-Purpose Seasoning. Sauté until onions are soft and translucent. Add garlic and sauté until fragrant. Set aside.

Pumpkin Filling:

In a large bowl combine all the ingredients. Stir until all the ingredients are well combined. You do not want this filling to be too stiff, if needed add more vegetable broth.

Note: I only used half of the pumpkin filling. I will use it for another dish, however, you can freeze it without any issues.

Cashew Bechamel Sauce:

Because the Cashew Béchamel tends to thicken as it cooks I thinned it out so I could pour it over the noodles.

Assemble:

  • GF No-cook lasagna noodles (12)

Preheat oven to 375 degrees.

Pour about 1/4 c vegetable broth in a 11×7 baking dish. Layer in 3 noodles.

Note: I like to dip them in the broth on both sides.

Spread pumpkin filling on top of the first layer of noodles. Layer more noodles.

Spread Mushroom mixture on to the second layer of noodles. Pour some of the Béchamel Sauce on top of the mushroom mixture. Layer the third layer of noodles.

Spread more pumpkin filling on top of the noodles. Layer the final layer of noodles.

Pour the remaining Béchamel Sauce unto the noodles. Make sure they are completely covered. Cover baking dish. Bake for 45 minutes.

Uncover baking dish. Now this is where you would put some vegan cheese if you like. bake uncovered for 10-15 until golden.

Let the lasagna stand for at least 10 minutes before cutting.

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Note: You could assemble and freeze for another time. Just thaw overnight in the refrigerator. Remove from refrigerator 30 minutes before baking. You may need to increase the time of baking. A thermometer inserted in the center should read 165 degrees.

 

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Mexican Jackfruit with Zucchini, Corn & Black Beans

I came across a recipe that sounded good, but needed some adjustments to meet my lifestyle. This is what I came up with, and under 30 minutes.

  • 1 can Jackfruit in brine, drained, rinsed
  • 3 tbsp Smokey Southwestern Seasoning, divided 1 tbsp/2tbsp
  • 2 c onion, diced
  • 1 tbsp garlic, minced
  • 1 1/2 c corn kernels, frozen, defrosted
  • 1 1/2 c zucchini, diced
  • 15 oz. can black beans, rinsed, drained
  • 1 can tomatoes with green chiles
  • 1 c tomato sauce
  • 1/4 c cilantro, garnish
  • avocado, garnish

In a large dutch oven add jackfruit and 1 tbsp of Smokey Southwestern Seasoning. Work seasoning into jackfruit.. Cook jackfruit over medium heat.

A onion to jackfruit mixture and cook until the onion softens, about 3-4 minutes. Add garlic, and remaining Smokey Southwestern Seasoning. Stir the ingredients until they are well coated with the seasoning.

Add corn and zucchini to dutch oven. Cook until tender, about 4 minutes. Stir in beans, tomatoes and tomato sauce. Cover and simmer for about 5 minutes. Garnish with cilantro and avocado.

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Serve. Eat. Enjoy.

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Baked Tofu Wrap

I have been thinking of ways to use the Baked Tofu I made. I wanted something fast and with little effort. This is what I came up with – Baked Tofu Wrap. I tend to over-fill my wraps, burritos and such, so I will put minimal ingredient amounts.

  • 1 GF Flour Tortilla or Wrap
  • Spicy Brown Mustard
  • Handful of butter lettuce
  • carrot ribbons
  • tomato, chopped
  • 1 slice, Baked Tofu, diced

Spread spicy brown mustard onto tortilla/wrap. Layer lettuce, carrot ribbons, tomato and the diced tofu.

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Serve. Eat. Enjoy.

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Mushroom-Miso Ramen

My boys loved to make Ramen. It was so easy for them to make. They would wipe out 3 packets of Ramen noodles in one sitting. Since gluten and the boys are out of the house I have not made it in ages.

I found some Rice Ramen Noodles and made my own seasoning. It smells divine in my kitchen right now.

Note: This recipe made 2 generous portions.

  • 1/4 c onion, minced
  • 1/3 c carrots, cut into matchsticks
  • 1 tsp garlic
  • 8 oz mushroom medley
  • 2 tsp miso paste
  • 3 c vegetable broth, plus more sautéing
  • 3 cakes ofJade Pearl Rice Ramen

In a medium saucepan sauté onions and carrots over medium heat. Sauté until onions and carrots are softened. Add garlic, mushrooms and miso paste; sauté until garlic is fragrant. Use vegetable broth to deglaze the saucepan.

Add vegetable broth and increase heat to bring to a boil. Cook until noodle are tender, about 3 minutes.

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Serve. Eat. Enjoy.

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Greek Spaghetti Squash

I was wanting to make spaghetti squash differently so I put a little Greek spin to it. A simple, yet delicious spin on spaghetti squash.  While the squash is roasting you can prepare the filling. Dinner will be ready in about 30 – 40 minutes.

  • 1 Spaghetti Squash
  • vegetable broth for sautéing
  • 1/2 c onions, diced
  • 1 tbsp garlic, minced
  • 14.5 oz canned tomatoes, diced – do not drain
  • 15 oz can chickpeas, drained, rinsed
  • 2 tbsp kalamata olives, chopped
  • 1 tsp oregano, dried, plus a little more to season squash
  • 1 tsp dill, dried, plus a little more to season squash

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut squash in half horizontally and scrape out seeds. Season squash with some of both oregano and dill.

Note: Rubbing dried herbs between your fingers will help release more of their flavor.

Place squash cut side down on a prepared baking sheet. Bake until tender about 30-40 minutes.

Meanwhile, in a large skillet sauté onions, until translucent and softened – use vegetable broth as needed. Add garlic, oregano and dill. Stir until well mixed and then add chickpeas. Stir to coast chickpeas with onion mixture. Sauté for a 2-3 minutes. Add tomatoes and thoroughly mix all the ingredients together.

Using a fork shred the squash into strands into the skillet with the chickpea mixture. Thoroughly stir mixture until well incorporated.

Serve. Eat. Enjoy.

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Note: For a pretty presentation you can return the squash mixture to the squash and serve it in the squash.

 

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Easy Cabbage Soup

Here is an idea for those cabbages that you have harvested from your garden. It is easy and flavorful. You could even throw all the ingredients into a slow cooker/crockpot and let it cook away.

  • 1 onion, small, diced
  • 1 tbsp garlic, minced
  • 2 large carrots, diced
  • 1 head of cabbage, chopped
  • 1 cup canned whole tomatoes, seeded
  • 1/4 tsp chili flakes
  • 1 tbsp All-Purpose Seasoning
  • 7 c Vegetable Stock + more for sautéing
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Italian (Flat leaf) Parsley, garnish

In a large dutch oven, sauté the onions and carrots over medium heat, until the onions are translucent and softened. Add garlic, chili flakes, and All-Purpose Seasoning and sauté until it is fragrant. Use vegetable stock as needed to sauté veggies.

Add cabbage and sauté with veggie mixture until the cabbage has softened. Add tomatoes, vegetable broth, thyme, bay leaves, apple cider vinegar and Dijon mustard. Bring to a simmer for about 20 minutes. Garnish with parsley.

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Serve. Eat. Enjoy.

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