Gluten Free – Page 9 – The Vegan Love Project

Cheddar Cheesy Zucchini Pappardelle

Because it is still apparently winter this late in March, I decided I needed something warming so I am slightly cooking the zucchini- you can definitely eat the noodles raw by salting them and setting them in a food dehydrator for a 1/2 hour or just set aside for 15-20 minutes so they soften. I pan fried the onion and garlic in 1T of coconut oil then quickly sautéed the noodles. Then the sauce and voila! Cheddar Cheesy Zucchini Pappardelle! THIS IS AWESOME.

Cheddar Cheesy Zucchini Pappardelle

1T coconut oil

1/2 onion thinly sliced

1 clove garlic, smashed and thinly sliced

1 zucchini per person, prepared as so;

Prepare the zucchini-

Using a vegetable peeler, create thin slices from the squash. Salt, pepper and set aside.

Prepare the sauce.

Raw Cheddar Cheesy Sauce

1/2c raw cashews

1/4c water

½ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste (I used a pinch Smoked Salt)

In a blender or food processor, place all of the ingredients and blend until smooth. Use over raw or cooked vegetables!!!

Saute the onions and garlic in the coconut oil until golden and browned. Add the squash and sauté just until al dente.

Immediately toss with 2-3T of the Cheddar Cheese sauce and enjoy!

Strawberry Coconut Omega 3 Boost Power Smoothie

Strawberry Coconut Omega 3 Boost Power Smoothie

1c almond nut milk

1T hemp seed

1/4c coconut meat

1t raw agave or raw local honey

1c strawberries

1t maca powder

1T chia seeds

1T golden flax

1t vanilla

1scoop protein powder

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Chocolate Cacao Maca Almond Butter Power Smoothie

Chocolate Cacao Maca Almond Butter Power Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave or raw local honey

1T raw Almond Butter

1T Maca powder

2T cacao powder

1T golden flax seeds

1t vanilla

1scoop protein powder

pinch salt

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Blackberry Maqui Berry Coconut Power Smoothie

Blackberry Maqui Berry Coconut Power Smoothie

Hi antioxidant plant protein raw power. I used frozen blackberries from this past summer that I had squirreled away.

SO FRICKEN YUM

1c nut milk

1T hemp seeds

1t raw agave or raw local honey

1c blackberries

1t Maqui Berry powder

1T chia seeds

1T coconut manna

1t vanilla

1scoop protein powder

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Sticky Sesame Ginger Tempeh

This is so delicious, fast and easy to make. I eat this with sprouted quinoa or brown rice with a big side of fresh or sautéed greens.

SO FRICKEN YUM.

Sticky Sesame Ginger Tempeh

1 package of tempeh, cut in half, then evenly into slices

1large clove garlic, smashed and minced

3T extra virgin olive oil

2” piece of fresh ginger, grated

2T unhulled sesame seeds black or white

2T shoyu or tamari

1t hot sesame oil

3T grade B maple syrup or agave

In a large cast iron skillet or frying pan, heat up over medium heat, add the oil and the garlic and distribute the garlic around the pan- add in the tempeh, face down neatly in the pan.

Pan fry for about 2-3 minutes or until browned, then flip- add more oil if the pan is dry, and continue to pan fry until the 2^nd side is golden brown.

Add in the sesame seeds, grated ginger, and the hot sesame oil and turn the heat up to medium high and then deglaze the hot pan with the shoyu/tamari- toss the tempeh in the pan until the pan is dry and all of the sauce is coating the tempeh. Add the maple syrup all over the top and toss quickly to coat. Cook only until the maple syrup begins to caramelize and thicken, about 1-2 minutes. Turn out into a serving dish.

CAREFUL NOT TO TASTE OFF OF ANY SPOONS! CARAMEL IS REALLLLLY HOT AND STICKY!

Carciofi alla Romana (Roman Style Artichokes)

I ate these everyday in Rome. Usually, they are stuffed with the parsley pesto- I however, prefer the raw fresh taste of the garlic and greenness of the parsley so I choose to put it on prior to serving. If stuffing them, simply smash the pesto into the leaves of the artichokes and carefully place them in the cooking pot so as not to tip them over while cooking. If there is extra water when finished cooking, simply cook them uncovered for 5 minutes to let some of the water evaporate out- the cooking liquid, oil is SO delicious you wouldn’t want to waste any of it.

Carciofi alla Romana (Roman Style Artichokes)

3T fresh parsley

2-4 cloves fresh garlic

1/2T pink salt or more to taste

Black pepper to taste

1/4-1/2 cup extra virgin olive oil

4 artichokes, halved and trimmed of coarse leaves, choke removed, (when trimeed, set aside immersed in lemon water or else they will brown)

1 lemon, cut into wedges, more if desired

In a large pot, place the artichokes, tightly together. Add in a couple of cloves of fresh garlic, the juice of ½ a lemon, squeezing the wedges and leaving them in the cooking water. Add in about 1/4c of the olive oil. Salt and pepper the artichokes and pour about 2-3 cups of water over them. Bring them to a boil over medium hight heat, once boiling, reduce the heat, cover and simmer on low for 45-60 minutes or until tender.

On a clean cutting surface, mince the parsley, garlic, salt and pepper until it makes a dry pesto. In a small bowl, combine the parsley mixture with about 1T of olive oil. Set this aside for when the chokes are done.

When serving, remove the chokes to a platter, serving with the cooking liquid if not to watery, add more fresh lemon and olive oil, salt and pepper. Smear the parsley garlic pesto all ova all of them. Serve at room temperature. Serve with crusty bread or eat them all on their own! BUONNISSIMI.

Blueberry Macqui Acai Berry Power Smoothie

Blueberry Macqui Acai Berry Power Smoothie

vegan, RAW, awesome

1c nut milk

1T hemp seed

1t raw agave or raw local honey

1T coconut oil

1/2c BLUEBERRIES (fresh or frozen)

1t MAQUI BERRY POWDER

1T Acai Berry Powder

1T chia seeds

1t vanilla

1scoop protein powder

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Red lentil Dal with Spinach

I made this tonight- SO delicious..I steamed white basmati rice with cumin seeds and it was a perfect whole, quick, satisfying meal. I had a 1/2 of a fresh tomato left over that needed to be used so I added it to the mix- could use more tomato for sure or omit entirely. Totally gluten free.

I highly recommend. XO

Red lentil Dal with Spinach

1 onion, small dice

1” fresh ginger, grated

2T fresh green curry paste

1t mustard seeds

1t cumin seeds

1t ground cumin

1/4t cayenne pepper or 1 pepperonicini

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

1c red lentils, uncooked

3T fresh cilantro, chopped *opt

1 fresh tomato, medium dice *opt

2c fresh spinach, cleaned and trimmed

4c water- boiled

In a large pot, heat up the spices; cumin, mustard, turmeric, dried pepper (red and black) until fragrant. Add the olive oil and sauté the onion with the ginger in the olive oil just until golden. Add the tomatoes and lentils and cover with the boiling water. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have softened. Add the spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve over white or brown basmati rice.

Coconut Cinnamon Cream Power Smoothie

Coconut Cinnamon Cream Power Smoothie

1c fresh coconut meat or 2T coconut manna

1T coconut oil

1t cinnamon

1T chia seeds

1T hemp seeds

1 scoop protein

2t coconut sugar or raw honey

1c nut milk

1t vanilla

1c ice

Blend all ingredients together except the ice until smooth. Taste and adjust sweetness etc.

Add the ice and blend just until smooth.

Coconut Lime Cream Power Smoothie

Coconut Lime Cream Power Smoothie

1/2c fresh coconut meat

1T coconut oil

1T fresh lime

1T chia seeds

1T hemp seeds

1 scoop protein

2t coconut sugar or honey

1c nut milk

1t vanilla

—

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.