Bake GF pie crust for 10-20 minutes, according to recipe, at 375 sprinkled with garlic powder.

Cook spinach in a dutch oven with a little water and then drain in a strainer. Cut into bite sized pieces and reserve.

Melt/heat olive oil and margarine in nonstick or cast iron pan. When margarine has barely melted but pan is hot, add onion and, after a minute or so, add pressed garlic. Don’t let burn, but try not to move around too much so that they get all caramelized and yummy. When they look translucent and a little brown, add brown rice flour and mix into a paste, letting brown as a roux for as long as desired, but without burning. Add milk slowly, one half cup at a time and whisk in so you get a smooth sauce. Let it thicken and continue adding milk gradually. Add garlic powder to taste (really, taste it) and, when you have a nice white sauce, turn off the heat and add your cheese. (You can use more or less cheese, to taste.)When cheese has melted, add your spinach and mix until thoroughly combined.

Pour into prepared pie crust
OR
Pour into pie pan OR gratin dishes. Take garlic mashed potatoes (if you have plain mashed potatoes, melt 1 tbsp margarine and combine 1/2 tsp or more of garlic powder, then stir into potatoes) and put into ziploc bag with hole cut out one corner to make a pastry bag. Sprinkle Spinach pie filling with any seasonings (i sprinkled paprika) and then gently put pressure on bag with mashed potatoes to release stream of crust, curling it on top of the spinach filling. Squish down until flat and top with additional cheddar cheese if you want.

Bake pie for 20-25 minutes or so, or until top is brown and looks firm. It will be somewhat liquidy until it cools, so don’t worry.

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!

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!

Prepare kabocha by cutting in half, scooping out innards and seeds, and then slicing squash flash into 1/4 inch crescents. Prepare hard skinned squash like butternut by peeling and then cutting them in half, scooping out the innards and seeds, and then slicing peeled squash into 1/4 inch crescents. Prepare beets by peeling and slicing into scant 1/4 inch rounds. Note that red beets will bleed, so if you are going to use them, do them last and keep them apart from the yellow squash. Golden beets will not be a problem, but they don’t give you the pretty pop of color you get from red beets. I used a combination of yellow and red beets.

Preheat oven to 400F. Place your squash and beet slices on a baking sheet and drizzle with your favorite oil. Rub the oil to cover both sides of your veggies. I used peanut oil, but grapeseed or olive would be great too. Combine ingredients for your Un-Panko Breading in a small to medium bowl, making sure your corn flakes are crushed into little flakes. Then place half of your breading into a gallon ziploc bag. Put your oiled squash and beet slices in your ziploc bag in batches and shake so they are entirely covered with breading. Leave red beets for the very last round so they don’t dye your other veggies. Place each batch of breaded veggies on your baking sheet in a single layer.

Bake for 30 minutes and then turn, baking another 20 minutes or until slices are tender and golden brown on both sides.

Serve on a large, beautiful serving dish with optional vegetarian protein accompaniment. Toasted pecans and fresh parsley make nice garnishes.

Preheat oven to 400F. Prepare baking dish.

After tofu has been pressed, cut it into cubes. Put your vegan mayonnaise in a shallow bowl and add enough soy milk to make it thin enough for dipping. Dip your tofu cubes in the mayo-milk mixture and place in a quart ziploc bag with about 1/2 cup of Un-Panko Breading Mix. Shake gently until tofu is coated with breading mix.

Place tofu cubes in a single layer in your baking dish and bake for 20-30 minutes or until breading is crunchy and lightly browned. Serve as the optional veg protein accompaniment with my Roasted Breaded Squash Recipe.

Preheat oven to 400F and prepare baking sheet by covering it with a layer of parchment paper. Empty chickpeas onto sheet and drizzle with your favorite oil, spreading to cover chickpeas evenly. Mix the gluten-free Un-Panko breading into the chickpeas and then spread out chickpeas again. Roast for 20 to 30 minutes, or until Chickpeas and breading are dry and lightly browned.

Serve as an optional protein with my Roasted Breaded Squash Recipe.

Microwave with a tablespoon of water or steam your slices of sweet potato until the potato loses its crunch and is slightly soft. Drain.

Heat your olive oil on medium high in your favorite skillet and add your sweet potato discs in a single layer. season with ground cumin and coriander to taste. If you want a strongly Indian dish, add more. Remember you can always add more spices but you cant take them away, so be careful! Season with salt and saute until browned on one side. Turn over. As the sweet potato shrinks you may have additional space in your pan. Move your sweet potato to one side (still in a single layer) and add your red onion slices to the empty spot in the pan. Saute. Once the sweet potato is browned on both sides, you can mix the onion and sweet potato together and continue until the onion has softened and starts to turn translucent. Add your kidney beans, saute for another minute or two, and add your tomato pieces, heat through and then toss in your arugula or spinach. I used fresh arugula from our garden (score!) but if you don’t like it spinach is fine. Combine and season with (optional) garam masala to serve. I buy mine from Penzey’s because I can’t be bothered to mix it, but there are tons of great recipes for garam masala online if you are so inclined.

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!

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 olive oil in a large soup pot and add onion. Let it cook for a few minutes and add garlic and cumin. Let the garlic and onion go translucent and then add the red pepper. Add red beans, fresh herbs, tomato paste, and tomatoes. Bring to a simmer. Add water and roasted corn and simmer for 10-20 minutes. Add the rest of your seasonings (Salt, paprika, and marjoram) and simmer for another 5 minutes. Add the honey and lime, mix and adjust seasonings to taste.

Serve with a sliver of lime, cubes of avocado, and yogurt if desired. (Optional!)

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!)