Grease muffin tin with your favorite shortening. I use spectrum naturals palm oil shortening. Or, if making free-form rolls, line a baking sheet with parchment paper. Preheat oven to 375F.

Combine flours, xanthan gum, salt and egg replacer (if using) in the bowl of a standing mixer. Place sugar in a small bowl and add your lukewarm water, whisking to combine. Add your yeast and stir in gently. Let sit for a few minutes while yeast activates and forms brownish clumps. Combine flax seed and water in a food processor or blender and blend until you have a thick and creamy consistency. Add your oil and vinegar to the proofed yeast water and add to the flours, along with the flax liquid. Beat using the paddle for 3 minutes.
Meanwhile, melt margarine in microwave or on stovetop and add a generous amount of minced dried onion to the melted margarine. (1/2 tsp or so). Let it sit.

For muffins, fill half-full with batter. For free-form rolls, take a large spoonful of dough and shape it into a soft round with WET hands. Run your hands under the water in-between rolls as needed. Place on the parchment paper, leaving plenty of room between them. To season, baste the top of the rolls with onion margarine, making sure you get actual bits of onion on the roll, and sprinkle with kosher salt.

Let rise for 50 minutes or until doubled in size. Bake for 30 minutes or until rolls are browned and sound hollow when you tap them.

Heat olive oil on medium in nonstick pan and saute your onion until it turns translucent. Then add your nutritional yeast and quinoa flour, toasting lightly. Lower the heat to medium-low, and whisk in one cup of water that you slowly add to the pan. When you have a nice smooth sauce, add your soy free margarine and tomato paste, mixing thoroughly. Season with salt, pepper, and smoked paprika. Let sauce thicken until it gets to your preferred “cheesy sauce” texture. Add water as needed if the sauce gets too thick. Take off burner and enjoy!

Combine flours, salt, and shortening in a food processor fitted with the S-blade. Process until all ingredients are combined and it starts looking mealy. Add your dairy-free milk and process again. It should start to form a ball. Using a spatula, scoop out your dough ball and shape into a nice ball in your hands. Wrap in plastic wrap and refrigerate for 30 minutes to an hour. (You can rush this step but dough will be more persnickety.)

Meanwhile, prepare your spinach and make the smoked un-cheddar sauce. Mix the two together in a bowl and reserve.

Preheat oven to 375.
Place your chilled ball of dough in a gallon sized, freezer-safe ziploc bag. Roll thinly to cover the whole interior of the bag. Cut out the sides of the bag and peel back the top. Place with remaining bag side DOWN over an inverted pie pan (a). Place another inverted pie pan (b) on top of the naked dough and flip your tins so that they are right side up. Remove pie pan (a). Carefully peel back the remaining ziploc bag sheet to reveal a pretty pie crust.

Pre-bake pie crust for 5-10 minutes. Don’t worry if it cracks on the bottom- it will taste just as good as a gorgeous, uncracked crust and no one sees anything but the top part of the crust.

Fill with your blanched and drained spinach in your smoky un-cheddar sauce. Bake for 20 minutes or until top looks set and lightly browned.

Serve and enjoy!

Tastes great cold the next day!

Either scoop out baked acorn squash flesh OR slice into attractive serving slices. Sprinkle with fresh basil and smother with smoky un-cheddar sauce. Add some more fresh ground pepper, to taste, and enjoy!

Put your flour container near the stove and measure out one cup of sorghum flour to have ready next to the burner. You will either need a heavy roux whisk OR a food processor and lots of patience. You will also need a sturdy wooden spoon and strong arm muscles for this recipe (or the ability to fake it, like me).

Bring your water barely to a boil in a saucepan. Add your 1 cup of flour gradually but steadily, using the roux whisk to whisk the stream of flour into the water continuously. Reduce heat to low. Moving quickly, measure out the second cup of flour and grab your wooden spoon. Stir in your second cup of flour into the dough in the pan. This is the part that requires arm muscles. Ouch. Let’s just say this was a workout for me. A skin of dough should have formed on the bottom of the pan, leaving you with a ball of dough that becomes increasingly rubbery the longer you have it on the stove. I keep it on the stove, mixing and moving the ball of dough around, for around two minutes, or until the dough attains a really nice rubbery texture. (Trust me, it is a good thing.) Remove dough to a heat resistant bowl and leave for five-ten minutes or until cool enough to handle. Form into small balls and place in a bowl.

Take a quart size freezer safe ziploc bag and cut out the sides.

For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.

For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.

Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.

Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.

Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It�s up to you. :) I usually gobble a few before dinner gets anywhere near the table.

*IF you don’t have a roux whisk and still want to make this recipe, you can try whisking your first cup of flour with a regular whisk or large serving fork. If it seizes up and gives you unpleasant flour pockets, try those arm muscles and stir the heck out of it- follow the above directions as best you can but after heating for a few minutes on low, throw the dough into your food processor and blend that dough into smooth submission. I had mediocre success with this method. Read *Warning* in the notes, along with suggested usage of failed dough.

Toast quinoa in a skillet on medium low, stirring to prevent burning. When quinoa is nicely toasted, move to a fine wire strainer and rinse. Pour into pan with water and bring to boil. Cover and lower heat and leave for 15 minutes.

Meanwhile, heat vinegar, sugar and salt in a small pan on low and let the sugar and salt dissolve into the liquid.

Put your quinoa in a large, glass bowl and drizzle your sushi vinegar mixture over the quinoa. Fold it in for even distribution. Once quinoa has cooled, you can begin to make your sushi.

To prepare your sushi, get your nori sheet and place on a bamboo rolling mat. Cover the entire sheet with quinoa “sushi-rice” except for a horizontal strip at the bottom. Choose a line about 1 or two inches above the bare strip of nori and create a strip on top of the quinoa of filling ingredients. Make sure a small strip or two of green onions,blanched, thin carrot and a slice of avocado will be in every bite. Gently roll your nori together to form a cylinder and moisten the bare nori strip with water. Seal together and let rest while you make your desired number of sushi rolls.

When ready to serve, gently slice cylinders into bite size rolls. You may want to cut a wider roll at the ends where the quinoa mixture is the loosest.

Serve on a plate. If allergies don’t prohibit it, you can sprinkle the rolls with sesame seeds, but it is not necessary.

Enjoy with your favorite wheat-free soy sauce or one of the new soy-free sauces on the market like Coconut Secret’s Raw Coconut Aminos. (Yummy!)

Preheat oven to 375. Put parchment paper on your favorite cookie sheet.

Whisk together your dry ingredients in a medium bowl. Put your wet ingredients into your stand mixer bowl and whip together until Shortening and brown sugar are thoroughly combined and creamy. (Alternatively, use a hand mixer, but I don’t recommend it once you add gluten-free flour.) Take your whisked egg alternative and fold it into the wet ingredients. Fold your dry ingredients into the wet until you have a nice, thick, cookie batter without any dry flour pockets. Stir in your additions.

Chill dough for an hour in the refrigerator, if you can stand waiting that long!

Drop ice-cream scoop (or serving tablespoon) rounds of dough onto the cookie sheet. Flatten cookies slightly as they don’t spread out much and won’t bake properly in the middle otherwise. Bake in pre-heated oven for 10-12 minutes or until cookies are a light golden brown and feel firm to the touch.

Cool and remove from parchment paper. Enjoy!

Heat oven to 450F.

Heat olive oil in large dutch oven or similar pan on medium and add your died onion. Saute for a few minutes and add your carrot, fennel, and celery. Saute until the onions are translucent and vegetables begin to caramelize. Add fresh herbs and dried herbs and saute for another minute or two. Add your nutritional yeast. Warm throughout and then add your water and vegetable stock. Add kale (optional) to pan and let soup simmer.

While soup simmers, prepare your roasting vegetables and place on medium to large baking sheet. Put in oven and roast until vegetables are golden brown on one side. Roast for at least 15 minutes- timing will depend on the type of veggie you use, your preference for doneness, and the cut of the veggie. My veggies took at least 20 minutes, but i wasn’t watching them closely.

If you want a thicker soup with some substance, you can take millet grits and combine them in a small bowl with hot water, olive oil, and any seasonings you like. I microwaved them for a minute, but this probably isn’t necessary. Stir into your soup. I think next time I might leave this out.

Simmer soup until it has reduced to a strength of flavor that you like. For me, the soup was tasting very yummy by the time the vegetables were done roasting (about twenty minutes). Taste and adjust seasonings as needed, and add pepper.

Add your roasted vegetables to the dish and let flavors marry for a few minutes. Serve and enjoy!