Mac and Cheese Gluten Free and Vegan

Vegan Macaroni and Cheese adapted from :
Serves: 4 servings
  • 2 tbsp coconut oil
  • 1 medium sweet onion, finely chopped
  • 1 tbsp almond flour + 1 tsp
  • 1 tsp garlic powder
  • ¼ tsp chipotle pepper
  • ½ tsp H. sea salt (to taste, you may need to up it to 1 tsp)
  • ½ cup nutritional yeast
  • 1 cup unsweetened or vanilla almond milk (or other milk alternative)
  • 2.5 cups macaroni elbows (gluten free)
  • Sun dried tomatoes
  • sauteed spinach
  1. Melt oil in a small pot over medium heat. Add chopped onion and cook until translucent. Add in flour, garlic powder, and chipotle pepper and stir until butter is absorbed into the flour. Add ⅓ cup of milk and stir until incorporated. Add the remaining milk and stirring occasionally until completely incorporated and thickened.
  2. Meanwhile, cook macaroni elbows in a pot of water at a rolling boil until cooked to preference (al dente or otherwise). Strain and rinse under lukewarm water to get rid of the starch.
  3. Stir in the nutritional yeast and salt to the sauce, tasting and adjusting as necessary. For more thick and cheesy flavour, add an extra tbsp or two of nutritional yeast. Pour over cooked macaroni elbows, add in the spinach and sun-dried tomatoes.  Black pepper to taste.

Cajun Quinoa and Shrimp

Adapted from

Serves: 4
¾ lb large shrimp
4 medium tomatoes, cut into chunks
1 jalapeno, seeded and chopped
½ C chopped sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste
3 tbsp coconut oil
2½ tsp cajun seasoning
pepper to taste
2½ C cooked quinoa
1 C nutritional yeast
Fresh cilantro for garnish

Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
Toss the tomatoes with 1 tbsp coconut oil and 1 tsp Cajun seasoning, set aside.
Heat 1 tbsp coconut oil over medium heat in a oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
Add the remaining 1 tbsp of oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with nutritional yeast.
Place in the oven and bake at 350 for 15 minutes.
Garnish with fresh cilantro.

Biscuits and Gravy Vegan


4 cups gluten free flour
1 1/2 t Himalayan salt
2 1/2 t baking soda
1 1/2 t baking powder
1/3 cup vegan butter
1/3 cup coconut oil
1 1/4 cups “buttermilk” (Recipe to follow.)

Dairy Free Buttermilk
1 1/4 cup almond milk
1 1/4 t white vinegar

Dairy/Soy Free Gravy

1 large head of broccoli
gluten free flour
almond milk

Preheat Oven to 450.

Mix the almond milk and vinegar together and set in the fridge while you mix everything else.
In a big bowl, mix together all of the dry ingredients.
Add the oil and butter to the dry ingredients.
Pour in the “buttermilk”.
Mix until just combined. (It’ll look sticky. That’s good.)
Dump dough to roll out to however thick you like your biscuits.
Cut out biscuits.
Put biscuits on a cookie sheet and bake for 11-13 minutes.

Finely chop broccoli (I placed mine in the vitamix)
Place 1/2 cup flour and almond milk in sauce pan. Keep stirring and cook until well combined.
Season with salt and pepper. (Go easy on the salt.)
Add broccoli.
Keep adding the milk until you’ve hit the consistency you like. The longer it’s on the heat, the thicker it gets.
Once to desired consistency serve warm.

Adapted from:

Spinach Sweet Potato Nacho’s

For the potato chips:
2 Medium sweet potato
1/2 Tbsp Olive oil
1/2 tsp Garlic powder
1/2 tsp Cumin
1/2 tsp Smoked paprika
1/4 tsp Chile powder
For the Spinach chips:
4 Cups spinach leaves, packed
2 tsp Olive oil
Nutritional Yeast

Preheat your oven to 375 degrees.
Cut sweet potato into very thin slices, about 1/8 of an inch thick. Repeat until all the potato is sliced.
Place the potato into a large bowl and drizzle with olive oil. Toss to coat. Lay the potato slices in a single row on a large cookie sheet.
In a small bowl, combine the garlic powder, cumin, paprika, and chile powder. Sprinkle half of the mixture all over the potatoes, and then sprinkle with a little bit of pepper.
Bake the chips for 10 minutes. Then, flip each slice and continue baking until brown and the edges begin to curl up and crisp, about another 10-13 minutes.
While the potatoes cook, place the spinach leaves into a bowl and drizzle in the olive oil.
Lay the spinach leaves in a single row on a cookie sheet. Place them into the oven about 5-7 minutes.
Place the potatoes in a single layer in a large, oven-proof skillet and then top with the spinach leaves. Sprinkle with nutritional yeast.
Place the skillet back into the oven and cook the nachos until warm.

Adapted from:

Breaded Cauliflower Tacos

Adapted from:
For Crispy Cauliflower
  • 1 small head of cauliflower cut into bite-size florets
  • 1 cup gluten-free rolled oats
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon Himalayan sald
  • 1¼ cup almond milk
  • ¾ cup brown rice flour
  • 1 tablespoon fresh lime juice
For the Cabbage Slaw
  • 2 cups thinly sliced purple cabbage
  • ¼ cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon honey
  • ¼ teaspoon Himalayan salt
For the Avocado Cream (I did not use this avocado cream sauce hence allergy)
  • 1 avocado
  • ¼ cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon fine grain sea salt
For Serving
  • 12 gluten free tortillas, homemade or purchased
  • lime wedges
  • cilantro leaves
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add the rolled oats to vitamix. Blend to coarse meal forms.
  3.  Add in the cilantro, oats, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt into a bowl. Gently mix to incorporate spices.
  4. Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
  5. Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking. Repeat with the remainder of the cauliflower.
  6. Bake the cauliflower for 25-30 minutes or until crispy and golden.
To Make the Cabbage Slaw
  1. While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, honey, and salt to a small bowl. Toss to coat.
To Make the Avocado Cream
  1. Add the flesh of the avocado, lime juice, cilantro leaves, and salt to vitamix. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. Use to drizzle on tacos.
To Assemble the Tacos
  1.  Fill with the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with cilantro leaves.

Thai Salad with Thai Tamari Dressing

Adapted from: Pinch of Yum

Thai Tamari Dressing
⅓ cup olive oil
6 cloves garlic, peeled
3 tablespoons low sodium tamari
2 tablespoons water
2 tablespoons honey
1 tablespoon lemongrass paste (ginger would also work) I used Ginger

For the salad:
16 ounces frozen shelled edamame
5-6 cups baby kale or spinach (You may need more)
1 large carrots
2 Celery
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
¾ cup cashews curry cashews (Natural Grocery)


Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
Thaw the edamame
Meanwhile, slice up the kale/spinach, carrots, celery, peppers, cilantro leaves, into thin strips or shreds.

Place theedamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, celery, peppers, cilantro, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.