Gently fold together your roasted baby tomato halves with the white beans and drizzle with lime olive oil. Toss some fresh basil and dried herb blend on top and mix it in to evenly coat the salad. Sprinkle top with herbamare (if needed) and a little paprika for garnish.

Heat oil in your wok on high to medium-high. (My stove is really hot, so I have to turn it down to medium/medium high to avoid burning.) When hot, add 1 tsp of your cumin seeds and let them start to pop. Add your potato (or potato substitute) and mix into the cumin, letting it brown slightly. Add your carrot and follow with your cauliflower florets. Mix together and let surface of florets begin to brown. Add your peas, mix, and then add chilies and ginger. Sprinkle generously with salt and let brown further. When it seems almost done (think al dente), make a well in the middle of the wok and add at least a tablespoon more of oil. When it is hot add your bay leaves, cinnamon stick, remaining teaspoon of cumin seed, and cloves. Let them sizzle and then add your quinoa, mixing in thoroughly and sprinkling with additional salt. Let flavors permeate the dish. Add your turmeric and fold into the quinoa. Turn off heat and let dish sit for a few minutes. To serve, squeeze lemon or lime juice onto the pulao, and garnish with tomato and cilantro.

Serve with a delish dal!

Preheat oven to 375.

Bake potatoes (or microwave until done) and put through a ricer, drizzling generously with olive oil and seasoning to taste.

Heat olive oil in a non-stick fry pan or cast iron skillet. Add diced onion and as it turns translucent, add your kidney beans and carrot. Eventually add cubed (peeled) baked spaghetti squash and chard and saute until chard softens. Make a space in the center of the pan and add olive oil. Sprinkle with brown rice flour and let toast slightly before mixing into the rest of the dish. season and add water or vegetable broth in enough quantity to make a sauce. It will thicken slightly more later upon baking…

Take a nice baking dish and fill with your vegetable mixture. Top with olive oil mashed potatoes and add any additional seasonings if you like.

Bake in 375 oven for 30 minutes or until top gets nicely tinged with golden brown bits. Enjoy!

Heat 2 tsp. oil in a nonstick pan on medium high and add your cumin. When they pop, add your potatoes and toss with cumin and a little salt, letting the potatoes brown on one side and then turning. When potatoes are browned on both sides but not cooked through, remove them from pan and reserve.

Heat more oil in the pan on medium and add the onion and a little salt, letting it slowly caramelize. Turn onion as needed. When onion is almost done, move it to the side and add a touch more oil and then add your diced tofu. Brown them on one side and then turn. When the tofu is almost done, add your mushrooms and let begin to cook and release juices. Add your potatoes back in and a small amount of water and cover pan with a lid. Let potatoes cook intermingled with other ingredients. Check after pan goes dry and turn and add a little more water and cover again if needed. If potato seems almost done, add chard and seasonings to taste. Fold in and leave pan uncovered to letting chard wilt and adding more if you couldn’t fit it all in the pan. When all ingredients are cooked and seasoned to taste, remove from pan and reserve.

Melt butter in pan and add gluten-free flour, combining to make a roux. Slowly whisk in milk 1/4 cup at a time and adding more as needed. After you have a nice thin sauce, add the cream cheese and let melt together, adding milk to get the quantity of white sauce you want. As the sauce thickens and you have a nice creamy texture, gently season with lemon pepper and fresh chopped cilantro. Fold reserved prepared veggies into the white sauce.

Prepare a nonstick pan with a dab of oil and heat on medium-low. Pour a little salsa into a large plate and dip tortilla in salsa on both sides and then warm in the nonstick pan, browning first one side and then the other.

Pour a little salsa in the bottom of a medium square pan and gently fill salsa-browned tortilla with creamy vegetables and roll into an enchilada shape. Continue preparing all enchiladas in this way. Baste with a little extra salsa and sprinkle top with shredded cheese.

Bake in preheated 350 oven for 15 minutes (or longer if you prefer) and enjoy!

soak dried rice wrapper in warm water until it softens and then lay on a flat cutting board. Layer pineapple, apple, and carrot in a small pile in the center of the wrapper. Cover loosely with a small piece of lettuce and fold the wrapper around the filling as if you were making a burrito.

Serve with a sweet peanut sauce or other sauce that you like…

Saute onion in oil til tender. Cool. Place in blender,
add everything else, and blend carefully. Slowly and carefully
add enough water to form a creamy paste.

If you will be keeping sauce in refrigerator until serving, you may need to add more water later for the same texture as it thickens over time.

Combine ingredients through the salt in a saucepan and bring to boil, whisking occasionally. When sugar has dissolved, turn down the heat to medium-low and simmer until sauce forms a syrup after 20 minutes or so. Whisk in chili garlic sauce, let cool and serve.

Prepare a muffin tin with (or without) liners, greasing with spectrum shortening or your favorite dairy-free margarine if you are not using liners.

Sautee 1 diced onion in a nonstick pan in olive oil until translucent and remove from burner, reserving in two parts for base and quiche.

Polenta Base:
1. Combine rice milk, water, cornmeal in a large saucepan and heat until you get a gentle boil. Lower temperature slightly if needed and keep stirring for 10 minutes or longer until you get a nice thick consistency. Add corn, half of your sauteed onions, and chilies and cook a few minutes longer. Season with herbs and seasonings and remove from burner. Fill prepared muffin tins 1/4 to 1/3 with polenta and let cool until firm.

Quiche:
Preheat oven to 350 degrees F. Puree eggs, 1 cup of corn, salt and pepper in a blender. Add remaining corn, chilies and sauteed onion to puree and mix well with a spoon. Season. Pour into muffin containers on top of the polenta base. Bake at 350 degrees for 20-30 minutes or until center is almost set. Top with options a, b, or c and bake until you can insert a toothpick and it comes out clean.

Topping Directions:
A) Sundried Tomato Almond Pesto
Combine ingredients in food processor and blend until smooth and creamy. Spread on top of quiche when half baked and return to oven.

OR
B) Slow Roasted grape tomatoes, halved, drizzled with olive oil and sprinkled with fresh cilantro and roasted for an hour or two on 325. Garnish quiche when half baked and return to oven.

OR
C) Fresh cilantro leaves, drizzled with a little olive oil, salt, and pepper and let steep until oil is infused. Garnish quiche when half baked and return to oven.

After done, cool COMPLETELY before removing from pan. Enjoy!

Preheat oven to 400 degrees F.

Soak 1/2 cup pine nuts in enough water to cover for an hour. Then drain, rinse, and blend in food processor with dash of salt, vinegar and water until you have a creamy consistency. Put in small container and reserve, refrigerating.

Prepare toppings:
Toss sweet potato cubes with dash of olive oil, salt and pepper if you like. Place on baking sheet. Remove stems from mushrooms and rub with a little olive oil. Season with salt and pepper if you like. Place whole red pepper on baking sheet or on oven rack along with rest of your veggies. Roast for 15 minutes and check your mushrooms. If they seem done, remove mushrooms from oven, dribbling juices over them and letting rest. If not, check mushrooms again in another 5 minutes. After they have rested, you can slice them. Roast sweet potatoes until they are fork tender but not mushy. Roast red pepper (turning occasionally) until sides are all slightly charred. When you take red pepper out of oven, place in freezer safe ziploc bag, seal, and let steam for 10 minutes on counter before removing. Rub off skin with paper or cloth towel, cut in half and de-seed. Slice and/or cut into bite sized pieces and reserve.

To assemble your pizza, top with even coating of your pine nut “cheese”. If you have some, you could rub the crust first with a bit of blended sundried tomato and olive oil to give the crust a more attractive golden color that will stand out from the pine nut “cheese”. (I didn’t do that this time, Mom is also sensitive to tomatoes). Sprinkle with julienned basil, roasted sweet potato, mushroom slices and red pepper pieces. Bake following pizza crust instructions. The thin-crust pizza recipe I used requires a short bake time (12 min or less) and so is ideal. For a long baking recipe, you might bake the crust halfway before topping the pizza.

Combine ingredients in blender or food processor, drizzling in olive oil as you blend it. Taste and season with more salt or other spices if desired. Enjoy!