All posts filed under: Gluten Free

Ricotta Rigatoni Casserole (VG)

This casserole is surprisingly easy peasy and so beautiful and delish! Also perfect for meal prepping because this deliciousness will last you all week! YUM! I love this recipe because it is so versatile! You can make it at the end of the week and use up any veggies you have left over in the fridge! Just make sure they’re chopped up nice and small. Prep Time: 2 hours (less if the ricotta is already made) Cook Time: 30- 45 minutes Total Time: About 2 and a half hours Serving Size: 6- 8 Items You’ll Need: Any size casserole dish (mine is fairly small square) *IF you are planning to use a bigger pan double this recipe. Large nonstick pan Cutting board Knife 2-3 large handfuls of baby spinach 1 cup Cremini Mushrooms chopped into 1/8 inch squares 1 cup Vegan Ricotta Cheese (follow this link for my recipe) *I did add about 2 extra cloves of garlic for this recipe just because I LOVE garlic! I also made sure that the mixture was VERY creamy, so it would fit …

Super Moist Banana Bread (VG, GF)

Prep Time: 10 minutes Cook Time: 1 hour Serving Size: about 12 pieces of bread Items You’ll Need: 1 small bowl 1 medium mixing bowl 1 bread pan Mixing Spoon Blender or Food processor Parchment paper or non stick spray (I use coconut oil spray from Trader Joes) 3- 4 Bananas 1/3 cup of Nut milk (I have used both coconut milk and almond milk) 2 Flax eggs- 2 TBS Ground flax (or flax meal) and 4 TBS Water 1/2 cup Organic sugar 21/2 cup Rolled oats 1 TBS Baking Powder Pinch of Salt Directions: Preheat oven to 350° F You will want to make your flax egg. Simply combine ground flax and water then set aside. In a medium mixing bowl mash up 3 bananas. You can use a fork for this step! Make sure your bananas get super mushy. Add nut milk, sugar, and flax eggs to your banana mixture. In a blender or food processor add 2 cups of rolled oats (you can add your baking powder at this step as well to ensure …

Vegan Ricotta Cheese

Prep time: 2 hours- 1 day Total time: 2 hours and 15 minutes- 1 day Serving: Makes about 2-3 cups of ‘cheese’ Items you will need: Food processor (or high powered blender) 2 cups of Raw Cashews Water 3/4 cup of Nut milk (I like unsweetened almond or coconut the best) 1 Lemon 2-4 TBS Nutritional Yeast (depending on preference) 2-3 cloves of garlic Salt and Pepper Directions: Soak cashews for at a minimum of 2 hours; preferably overnight, to get them soft and plump. Use enough water to cover the cashews and about an inch of excess because they will retain some of the water. Drain and rinse your cashews and add them to a food processor. Add all other ingredients to the food processor. Begin processes all ingredients pausing to periodically scrape the sides of the food processor down. This step can take up to 10 minutes depending on the power of your food processor. Continue processes until your ‘cheese’ is fluffy and smooth. Use in place of ricotta in all your fav recipes …

Vegan Taco Salad with Caramelized Veggies

Prep Time: 10-20 mins Cook Time: 30-40 mins Total time: 40 mins Serving Size: 2-4 Items You’ll Need: Cutting board Sharp chefs knife Large nonstick pan 2 Medium pots, 1 lid Avocado oil 1 medium Onion 2 medium Bell peppers 2 cloves of Garlic Taco seasoning Himalayan Pink Salt (this is always my go to) 2 cups Brown rice, 4 cups of Water 2 cans of Black beans (or pinto) 1 head of Green leafy lettuce 1 small can of Black olives (sliced) 1 bundle of Cilantro 1/4 cup of Mini heirloom tomatoes (or tomatoes of your choice) 1 container of Pico de gallo (or salsa of your choice) 1 Lime 1 Avocado Directions: Start by making your rice as this will take the longest to cook. Add your rice and water to a medium sauce pan (be sure to use a 1:2 ratio of rice to water). Bring water to a rolling boil, put lid on, and bring temperature to low. While your rice is cooking cut up your onions and bell peppers into thin ribbon like pieces …

“Sushi” Bowl (VG, GF)

Prep Time: 30- 40 mins Bowl Building: 10-20 minutes Serving Size: 1-3 Items you’ll need: Spiralizer/ zoodler Cutting board Sharp knife Mandolin (opt.) Peeler Pot with a lid Jar with a lid or tupperware 1 Cucumber 1 Zuchinni 1-2 Large carrots Your choice of lettuce (I used leafy green lettuce) A couple of Green onion shoots 1 Lemon 1 Avocado Brown rice Water Avocado oil “Everything but the Bagel” spice  or Sesame seeds For the Pickled radishes: 1 bundle of Radishes 3/4 cup Apple cider vinegar (or white wine) 3/4 cup of Water 2 tsp Salt 3 TBS sugar or Maple syrup 1 dash of Red chili flakes (add more for added spice) Directions: Start by preparing your brown rice. I usually have a big batch on hand for the week, but for these purposes I would recommend making about 2 cups brown rice. Add 2 cups of brown rice and 4 cups of water into a medium pot Bring to a boil Cover with lid and let simmer for 30-40 minutes or until cooked through. While your …

One Pot Vegan Mac and Cheese With Shrooms

Anyone else love when you can just throw all your items into a single pot, wait 20 minutes, and voila dinner is made!? Cuz, same!! Being a college student I am always sooooo busy busy busy, so this recipe was perfect! Prep time: 5-10 mins Total time: 25 mins Serving size: 2-3 Items you’ll need: A pot or a large pan (I prefer to use a large pan) 2 cups GF pasta (or any pasta of your choice) 5 Cremini Mushrooms 1/2 Yellow onion 4 TBS Nutritional yeast 1 cup Unsweetened Coconut milk 1 cup Water Salt and pepper to taste 1/2 cup chopped parsley for garnish (optional) Directions Chop mushroom into large quarter pieces and place in pot/ pan Slice onion into half moon shapes a quarter of an inch thick and place in pot/ pan  Add all other ingredients to the pot/ pan EXCEPT your parsley Bring all ingredients to a boil and then let simmer making sure to occasionally stir! Let simmer for 15-20 minutes Serve in your favorite bowl, garnish with parsley, and …