Preheat oven to 400 F.Line a large 9*13 pan with aluminum foil and throw your veggies into the pan *through the carrots). Then whisk the tamari, maple syrup, mustard and olive oil together in a small bowl and drizzle on veggies, folding in sauce so veggies are evenly covered. Season with freshly ground black pepper and add your sprigs of rosemary throughout the dish. Cover with aluminum foil and put in oven for 25 minutes. When timer goes off, take dish out of the oven and turn down oven to 350F. Remove the cover, stir the dish so sauce is evenly distributed, turning veggies (especially potatoes) if you like, and put the dish back in the oven uncovered. Set time for another 25 minutes. When timer goes off, take dish out again, stir, and this time add your pecans. Put dish back in the oven for 25 more minutes, and then check potatoes to see if they are cooked through. Once your potatoes are done, plate and serve!

Line a cookie sheet with wax paper and coat with cooking spray.

Combine sugar and water in a small saucepan and bring it to a boil on medium-high heat. Shake pan to distribute sugar evenly. Let it boil at least seven minutes or until the sugar turns a light amber color. Throw in the almonds and salt and continuously mix with a wooden spoon until sugar turns dark amber. Pour carefully onto the sprayed wax paper on the cookie sheet so it forms an even layer. Let cool.

You can break the praline sheet into whatever size you like for snacking, or use a food processor to break up into smaller pieces for recipes.

Preheat oven to 375 F and prepare casserole dish by spraying with nonstick cooking spray.

Heat olive oil in a dutch oven and add your chopped onion. Let it cook until partly translucent and add your minced garlic clove. Combine ingredients. As garlic starts to release its fragrance add your chopped potatoes and stir. Season with your Trader Joe’s or other spice blend. Let the potatoes brown a little, turning occasionally. Cook for 5 minutes or so, and then add your chopped carrot. Heat some water and then add your bouillon cube, mashed to the center of the pot, pouring enough hot water over it to barely cover your vegetables. Let them simmer until the potato is cooked through and the liquid has mostly reduced. Add your small broccoli florets and cook for another minute. Then make a well in the center of the pot and melt butter in it. Add your rice flour to the well and let it thicken. Slowly add milk, stirring gently. As milk sauce thickens, add your goat cheese and stir to combine. Season with salt and pepper. Pour into prepared casserole dish and sprinkle with smoked paprika.

Prepare your biscuit topping by mixing ingredients thoroughly in a medium bowl, kneading if necessary. If using Chebe mix, shape biscuits into little balls. Then take each ball of dough and flatten into a disc, placing on top of the filling so that you have rows of mini biscuits covering the filling. You can also use your favorite biscuit mix (such as Pamela’s biscuit mix*) and simply drop the dough onto the filling.

Bake for 35-35 minutes, or until biscuit topping is baked to your satisfaction. Enjoy this homey, tasty one dish meal!

Preheat oven to 450 degrees and place large NOT oiled cookie sheet or baking tin in oven.

Grind Glutino Crackers and Rice Chex in your food processor until you have smooth, even crumbs a similar texture to coarse corn meal.

Whisk together your white rice flour, potato starch and spices with buttermilk and the egg in a medium bowl.

Put the onion in a plastic bag with the brown rice flour and shake until onion slices are coated with flour. Bring over your buttermilk mixture and shake the ground cracker and cereal onto a flat plate. Dip the floured rings into the white rice flour-buttermilk batter and then place each ring in the ground cracker-cereal mixture, covering both sides. Try not to get extra liquid into the cracker meal.

Take the hot pan out of the oven and baste it with a small amount of your favorite oil OR use a nonstick cooking spray. Place each coated onion ring (flour, batter, cracker meal) on the cooking sheet not touching each other and place in preheated oven. Bake for eight minutes and then turn and put back in the oven for 5 to 8 more minutes, checking after five minutes. Take out of oven and enjoy with ketchup or plain. Yummy!

Grease your pie pan with oil or whatever you like. Heat oven to 400 degrees F.

Grate your potatoes and rinse briefly and drain water. Shake dry or spin in salad spinner briefly. Mix up your grated potato, onion, salt and egg white in a bowl. Then put it into your pie pan, sprinkle it with teff flour, and press it into a pie crust shape up the sides of the pan. Bake it for 30 minutes and then take it out of the oven.

Sprinkle some of your favorite seasoning blend in a small bowl, pour a little olive oil on it, mix and use to baste the potato crust. Bake for 10 more minutes at 375 degrees F.

While crust is baking, you can heat your oil in a cast iron pan and sautee your onion, garlic, seasonings and herbs. Add your small brocoflorets (haha) and let them get a little brown, then covering and letting cook for ten minutes or so.

Sprinkle your prepared potato crust with half of the cheese and then layer the vegetable sautee on top. Add your remaining cheese. Whisk the two eggs and milk together in a small bowl until completely combined and then pour over the cheesy pie. Season with your smoked paprika and pepper to taste.

Put back in oven and bake for another 25 minutes or so, or until eggs are set. (Thanks Gina!!!)

Prepare crumpets. When cool, slice in half and toast right before you assemble the eggs benedict.

Prepare salted mushrooms strips. Slice fresh mushroom into thin strips. Heat a cast iron pan and add a little olive oil (no more than a tablespoon). Add your mushroom strips so they form a single layer in the pan. You will need to do multiple batches unless you have a giant skillet. Season generously with salt and pepper. NOW DON’T TOUCH THEM. Let them stay on the surface until they’re golden brown on one side. Then turn. They should be well done and well seasoned for ultimate flavor.

You’ve already made the hollandaise sauce, right? Good. If not, make it now.

Poach your Eggs: Fill a medium or large saucepan with 3 inches of water. Bring the water to simmer, then add some vinegar. Crack open your eggs gently and carefully drop into the water. I like to take a large spoon and gather some of the white tendrils around the egg. Let cook for a few minutes, leaving the yolks soft in the center. Use a large slotted spoon (not huge, one size larger than your regular eating spoon) to pull out each individual egg and place it gently on a plate.

Assemble your eggs benedict. Toast the crumpet halves. You can butter them if you like, but I didn’t. Place a layer of portobella mushroom strips on the crumpet, then garnish with some fresh basil or other fresh herbs (chives would be good). Place your poached egg on top and then drizzle the whole thing with warm hollandaise sauce. Prepare to enjoy decadence on a plate. Yum!

Simmer your vinegar, water, peppercorns, and bay leaf on the stove in a small pan until it reduces by half. Pour through a tea strainer into a small bowl and let cool to room temperature.

Cream your room temperature or slightly cool butter with a mixer until soft and fluffy. Put bowl near stove with small spoon ready with a ball of butter. (You need it nearby! trust me!)

Prepare a GOOD double boiler with simmering water. Make sure you don’t get any water in your heatproof metal bowl that you put over the simmering water. Gently whisk together egg yolks and your cool vinegar mixture until light and fluffy. Do NOT let scramble. Drop in your first ball of butter and whisk in, then add another ball of butter, continuing until all the butter has been mixed in. Never stop whisking or you’ll be sorry! (Trust me on this one! I was!) Take off burner and season with salt, freshly ground black pepper, and dried dill. Taste. You can whisk in a little milk if you want a thinner sauce, or add more butter if the vinegar is too strong for your taste. (Unlikely, IMO- that’s a lot of butter!)

Grate potatoes in your food processor and place in a strainer or in a clean kitchen towel. Press all the liquid out that you can. Put the grated potato in a large bowl. Put your onions through the food processor grater attachment and then put them in a strainer and let the liquid drain out. Try not to cry. Add the grated onion to the bowl with the grated potatoes and add the corn meal, rice flour, and all ingredients up to the black pepper. Don’t add the spinach yet.

Heat your nonstick pan on a burner on medium-medium high. Add a little olive oil to your nonstick pan and let it heat up. Then drop spoonfuls of the batter into the pan in pancake shapes. Or, if you like to cuddle your food, you can grab a small handful of the mixture and shape it on the surface of the pan. Fry on medium to medium high heat for 4 minutes or until golden brown. Add extra oil if it seems to dry. Turn and fry the other side until golden brown. You can store it on a baking rack with holes or put it in the oven on a baking sheet to keep warm until you finish making them all. *For spinach variation you can add the spinach to a dry portion of the pan until it wilts and add it to the remaining batter, combining before you fry it up. I made half plain and half with spinach for extra flavor and nutrition.

Serve

Combine a little olive oil, pasta seasoning in a small dish and mix thoroughly. You can add a little pressed garlic if you like.

Slice your spaghetti squash in half horizontally and scoop out the inner seeds. Baste with your seasoned olive oil and bake on a baking sheet or in a roasting pan at 375 F for 45 minutes to an hour- until flesh gives slightly at touch. Turn over halfway through if you like. Remove from oven, let cool slightly, and then scrape out your squash strands with a fork.

Take a cookie sheet or jelly roll dish and grease with nonstick cooking spray or a little olive oil. Mix with pressed garlic or any extra seasonings if you like. Spread your squash out in one flat surface- almost like pizza! Add a layer of the tomato marinara sauce, fresh spinach, and top with dairy or non-dairy cheese. Bake for 25-45 minutes or until top is golden brown (in case of cheese). Serve and enjoy!