Adapted from http://www.thisgalcooks.com
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.
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
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.)
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: coloradokitchen.blogspot.com/
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
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: wholeyum.com
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 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.