Heat 1 tbsp butter or olive oil in a small skillet. Add your diced onion and saute until translucent. Toss in your gluten-free flour and mix to combine with the softened onions. Add 1/2 cup milk, stir until combined and heat on medium-low, whisking (with fork or fancy whisk) as needed. When sauce begins to thicken slightly add more milk, whisk together, heat more and let thicken. Add more milk until you have enough sauce for your taste. Then add your chickpeas and simmer until the chickpeas have been flavored by the sauce. Add your (optional) cheese and let it start to melt. Turn off the heat and let it continue to melt.

Cook your favorite pasta until al dente and drain. Stir your chickpea sauce. Top your pasta with your chickpea pasta sauce and add diced fresh herbs (if you have them), salt, pepper, and sprinkle minced fresh veggies and nuts on top. Enjoy!

Boil potatoes in water in a medium saucepan about 40 minutes or until done. Drain and cool. Blanch your arugula. If using another more delicate herb do not blanch but simply add to gnocchi dough. Drain arugula, squeezing water out if necessary, and chop. Reserve. Remove potato skin and press potato through a ricer or use a potato masher to mash into a large bowl. Add chopped arugula, flour blend, xanthan gum and salt to the bowl and gently fold ingredients together. Add egg in well in the center. Whisk egg to combine egg white and yolk, and stir into the rest of the ingredients. Create a dough ball and form into five balls. take each ball and make it into a 3/4 inch thick log. If ready to make now, slice log to make gnocchi ovals. Otherwise, freeze and use later.

Bring salted water in a saucepan to boil and add your gnocchi. Boil until it floats to the top, and then gently fish out with a metal strainer. Leave to drain.

Heat olive oil in a nonstick frypan on medium and add your gnocchi and let it start to brown. Turn and once the second side has browned, add onion and sundried tomatoes, drizzling the gnocchi with your balsamic vinegar. As the onion starts to soften add water and cook for a few more minutes. Taste and add salt and pepper to taste. Serve on bed of fresh arugula. Enjoy!

Heat olive oil in nonstick pan on medium and swirl to evenly cover surface. Add your polenta squares and season generously with grill seasoning. Let brown and then turn. Season browned side and turn once more to set in the spices. Add spinach to one side of the pan and let wilt. To assemble, heat oven to broil. Place browned polenta squares on cookie sheet and top with wilted spinach. Drizzle with marinara sauce and top with organic cheese. Place under broiler and let cheese get melted and golden brown on top. Enjoy!

Preheat oven to 375. Par-bake pizza crust as directed. You can start caramelizing onion if you like- put thin slices of onion on a baking sheet, drizzle with a little olive oil and season with lemon pepper. Bake for at least ten minutes or as long as it takes for onion to get soft and start browning on edges.

Meanwhile, once crust is half-baked, add a thin layer of marinara sauce and sprinkle generously with cheese. Bake until cheese is melty and crust is almost done. Add caramelized onion and bake a few more minutes. Serve and enjoy!

Mix all dry ingredients (garfava, cornstarch, tapioca, xanthan and salt) together in a medium bowl.

Prepare your spinach in a microwave bowl and a little water, microwaving until barely cooked. Then rinse in cold water, drain* and then puree in a food processor. Squeeze blanched spinach and drain water, reserving. (*You want to have 1/3 cup of spinach water, so you may need to keep all of the spinach infused water.) Mix your tbsp. egg replacer with the 1/3 cup green spinach water. Rinse out food processor and then combine dry ingredients with pureed spinach in the food processor bowl. Process. Then pour in the green egg replacer egg and slowly drizzle in olive oil with the machine running. When dough balls up in food processor, take out and place it on a piece of saran wrap.

You can put it in the refrigerator until you’re ready to use it- or keep it at room temperature. (I refrigerated it for a few hours before rolling it out).

When ready to roll out, separate the dough into thirds. Place one third of dough inside one of the gallon sized ziploc bags and carefully roll it out, using a rolling pin on TOP of the bag, so there is a layer of plastic beneath the dough on the table surface and so there is a layer of plastic between the dough and the rolling pin. When the dough has been rolled into a square thin sheet of dough that fills the bag, carefully cut out the sides of the bag and pull back the top of the bag away from the pasta sheets. Cut them carefully into your desired size, but don’t remove them yet. Place this pasta, bag and all, to the side.

Take another third of dough and put it inside your second ziploc bag, slightly to one side or the other. Roll out the dough just like the first one but keep it more to one side. When you have a nice large sheet of pasta, cut one side of the bag where the pasta has connected with the side. Peel back the top (leaving one side and bottom uncut if possible and cut the pasta into its desired shape without cutting through the bag. Gently peel off each sheet of pasta and place it on top of the first batch of prepared pasta at an angle.

Finally, roll out the final portion of pasta against the edge of the ziploc bag that still remains. When you have a nice sheet of pasta, cut out the remaining side, peel back the plastic, and then peel off each remaining piece of pasta and place on top of the other prepared pasta at an angle to the piece beneath it.

Bring water to a boil in a large pot and add all your pasta. Time it for about three minutes FROM the point you add it to the water. Bring it back to a boil. After your timer goes off, carefully strain the pasta and rinse with cold water.

Use in recipe as desired. Yummy!

Heat margarine and olive oil in nonstick pan until melted, and then add flour. Slowly whisk in non-dairy milk and raise temperature but don’t let come to a boil. Let thicken and season to taste. Whisk as needed and use in your recipe.

Saute onion, garlic, and grated carrot in olive oil in a large dutch oven until it is soft. Add lentils, tomato, tomato paste, stock and seasoning and simmer for 20 minutes until thick and lovely. Taste and season as needed.

Un-parmesan:
Combine parmesan ingredients in a blender or food processor and process until you have a smooth, granular topping. Reserve. (Only a small portion would be used for the lasagna recipe etc.- is nice to have on hand though. Great on popcorn!)

Not-ricotta:
Soak pine nuts in water for an hour and then drain. Combine in blender with lemon juice, salt, and enough water to form a paste. Reserve for recipe. Leftovers are great on all kinds of things!

Preheat oven to 350 F.

Boil vegan pasta, rinse in cold water and drain as directed in recipe.

In a medium size dish, put a thin layer vegan red lentil bolognese sauce on the bottom. Then take a medium-sized rectangle of vegan spinach pasta and create a roll, filling with bolognese sauce, a dash of bechamel, and sprinking of vegan parmesan. Continue to create rolls (as if you were making enchiladas) with the same fillings. When the pan is full of these lasagna rolls, top with a thin layer bechamel sauce, pine nut ricotta, a sprinkling of vegan parmesan along the center of the rolls, and finally, toasted pine nuts.

Cover pan with aluminum foil and bake for 30 minutes. Remove foil and bake for 10-15 more minutes, or until pine nut ricotta starts to brown.

Enjoy!

Microwave fresh spinach with a little water for about two or three minutes and try to drain water. Then place in food processor and process until spinach is pureed.

Whisk together dry ingredients (brown rice flour through salt) and then add to the food processor with the spinach. Whir together and with processor running, add eggs one by one and finally drizzle in your olive oil.

When a ball of dough forms in your processor, remove and place in a piece of saran wrap, wrapping up into a nice ball. (You may need to use two pieces, placed to form a cross.) Let dough rest for about an hour and then remove one forth of the dough into a smaller ball.

Lay a piece of wax paper and then saran paper on your rolling surface. Sprinkle with lots of cornstarch and then place your dough ball on it. Sprinkle the ball of dough with more cornstarch and cover the dough with another large piece of saran wrap. Roll out dough as thinly as possible into a long strip of pasta and then cut into lasagna sheets. Peel off saran wrap to get sheets of pasta. You can use a sharp knife to separate the pasta from the saran wrap if it helps. (This is especially important if you roll it out on wax paper and not saran wrap.)

You can use immediately in lasagna or boil the pasta for a few minutes and then drain and use.

Mix the brown rice flour with 1/2 cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/flour mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.

Saute onion, garlic, and grated carrot in olive oil in a large dutch oven until it is soft. Add lentils, tomato, tomato paste, stock and seasoning and simmer for 20 minutes until thick and lovely. Taste and season as needed.

The dough does not need to be precooked before being assembled into the lasagne *but in my opinion it might be nice if it is boiled for a few minutes before baking*.

Method
Working Ahead:
The red lentil bolognese and the béchamel sauce can be made up to three days ahead. The red lentil bolognese can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
*GF NOTE: Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost 1/2 cup (125 mL) of water.*
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the bolognese. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese and, if you like, extra cheese.

Baking and Serving the Lasagne:
*GF NOTE: Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. (I didn’t do this part-Sea)*
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Raise temperature to 375 and remove the foil and bake another 10 to 15 minutes. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

Heat vegetable stock in the soup pot. Heat butter or margarine and olive oil in a dutch oven or deep pot. Add diced shallot or onion and let start to turn translucent. Add rice and stir. As rice grains turn translucent add your wine and let evaporate away. Add in 1/2 cup or so of stock at a time and stir, letting get absorbed into rice before adding more. After you’ve added stock a few times , add your bay leaf, green beans, and mushrooms and let simmer. Add more stock as needed. Season with salt and pepper and taste as rice grains soften. When rice has absorbed enough liquid to become creamy, taste again. When cooked to your liking, adjust seasonings and let sit on a cool surface for five or ten minutes. To serve, spoon risotto onto a nice bowl or plate and (if desired) sprinkle with havarti cheese slices. Stir in and let begin to melt. If you like, you can add a tablespoon or so of kefir or cream to each individual serving. If you prefer, you can leave the entire dish dairy free. Enjoy!