Preheat oven to 400F. Cut a circle of parchment paper to cover the bottom of a round cake tin.

Put your vitamin c in the boiling water. If it doesn’t dissolve, whisk it in.

Combine 2 1/4 cup amaranth flour, arrowroot starch, salt, baking soda and caraway seed in a large bowl. Add your water with vitamin C, hemp or other dairy-free milk and oil, and stir with a big wooden spoon. Sprinkle with the additional 1/4 cup of additional amaranth flour and fold it all together. You can mistreat this dough a bit. Beat it up, fold it up until it seems thoroughly mixed and your arm feels tired. Plop the dough onto your cake pan and shape it into a circle about 1 inch high. You can dampen your hands to shape it or use a cake frosting knife to smooth out the edges. Sprinkle with kosher salt and a nice herbal blend and cut an X in the top, just because it is fun and makes it seem more authentic. Pop in the oven. Lower oven temperature to 325 and bake for 55 minutes or until the center is done to your taste. (I like it pretty done and not doughy in the middle so I put it back in sometimes.)

Cut into triangles and enjoy with some soy free margarine, super yummy lemon olive oil, or baba ganoush.

Cut eggplant in half horizontally and place in baking dish with freshly cut side up. Drizzle with olive oil. Roast on 425 for 20-30 minutes or until flesh is golden brown. Turn over and bake ten more minutes. Then remove from oven and cool.

If making your own sunbutter, grind your seeds and olive oil first in a small food processor or blender. (I have a small powerful food processor that I love for this.) Then scoop out the flesh of your roasted eggplant and add it to the food processor. Add the green onion bulbs to the processor with only a little of the green top if desired. If desired, add a drizzle of your favorite olive oil. I used a Basil Olive oil. Blend until you have a creamy sauce. Then add salt, cilantro, lime, agave and pepper and blend, blend, blend.

Heat oven to 425F. Cut kabocha and pumpkin in half and scoop out seeds. Cut once more so they are cut into fourths. Place cut side down on a large baking sheet and bake for 30 minutes, checking and turning at that point if they aren’t thoroughly baked. Put back in oven again for another 15 minutes, check. Put in for another 15 minutes if needed or leave out to cool. When cool enough to handle, remove skin and chop.

Heat olive oil in large stock pan on medium and sautee leeks. As they soften, add carrot and celery. Sautee and then add your vegetable broth. Let simmer for 10 minutes or so and then add your chopped, cooked kabocha and pumpkin. Add water to cover and let simmer for another 10 minutes or longer if desired. Add seasonings (poultry seasoning, salt, pepper, and paprika) and simmer for another ten mintues, adding any extra water you need. Taste liquid and add more seasonings if you like. When pumpkin and kabocha is thoroughly softened, blend soup with an immersion blender until you have a nice, thick, creamy consistency. Enjoy!

Heat olive oil in frypan on medium and add onion and then diced, pressed tofu. Saute until onion starts turning translucent and then add mushrooms. As mushrooms soften and start to release liquid, add pepper and zucchini. After a minute or two, add your yumm sauce and work throughout the dish. Add cheese and let start to melt, and then add your pepper jack cheese. Season generously with pepper (and salt if you think it needs it).

Serve with brown rice or gluten-free toast. Mmmm. Breakfast of champions.

Combine ingredients of nutritional yeast cheese sauce in food processor, starting by blending nutritional yeast, almonds, and sesame seeds. Then add olive oil, lemon juice, liquid aminos, beans and water and blend into a smooth sauce. Taste and add more ingredients to taste.

Prepare gluten-free pasta in a pot, and then rinse under cool water and drain.

Heat olive oil in a nonstick pan and saute onion. After it turns translucent, add chopped chard leaves. As it wilts, add capers and saute for another few minutes. Add smoked paprika and pepper. Add some of the blended sauce (less than half) to one side of the pan and combine with sauteed onion and chard. Let warm and turn off the heat.

Toss some of the pasta into the pan, mixing in with the sauce. Add a little lemon juice and toss in carrots and baby tomatoes. Serve.

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!