Pumpkin Chocolate Chip Cookies Yield
3 dozen cookies
Prep Time
20m
Cook Time
60m
Equipment Required stand mixer food processor cookie sheets Ingredients · 1⁄2 cup Coconut Secret Coconut Crystals · 1 cup dark brown sugar · 1 1⁄2 cups pumpkin puree · 3⁄4 cup canola oil · 1 1⁄2 teaspoon vanilla · 1 1⁄2 cups oat flour (see instructions) · 1 1⁄2 cups Bob's Red Mill GF All Purpose Flour · 1 1⁄2 teaspoon baking soda · 1 1⁄2 teaspoon baking power · 3⁄4 teaspoon nutmeg · 3⁄4 teaspoon ginger, powdered · 3⁄4 teaspoon cinnamon · 1 1⁄2 cup raisins · 1 1⁄2 cups vegan chocolate chips · 3⁄4 cup pecans, coarsely chopped Directions Preheat oven to 350.
Gluten Free Waffles Yield
4 waffles
Servings
4
Prep Time
30m
Cook Time
20m
Equipment Required waffle iron Ingredients · 1⁄2 cup Bob’s Red Mill Potato Starch · 1-1⁄4 cup Basic GF Waffle Flour Mix · 2 teaspoon Florida Crystals · 2 teaspoons baking powder (NOT baking “soda”!) · 1 teaspoon xanthan gum · 1⁄2 teaspoon cinnamon, ground · 1⁄4 teaspoon nutmeg, ground · 1⁄8 teaspoon allspice, ground · 1⁄8 teaspoon ginger, ground · 3 teaspoons Ener-G Egg Replacer, whisked into 4 tablespoons warm water · 2 tablespoons canola oil · 1-1⁄2 cups So Delicious organic unsweetened coconut milk · Orange Blueberry Sauce (as a topping) Directions Whisk all the dry ingredients together in a bowl.
Pumpkin Chocolate Chip Ice Cream Yield
1qt
Equipment Required high speed blender 1 quart jar 1 quart ice cream maker Ingredients · 1 cup cashews, raw, soaked over night · 1-1⁄2 cups So Delicious Coconut Milk, Unsweetened, divided · 1 cup pumpkin puree · 2 tablespoons canola oil · 2 teaspoons coconut oil, refined, barely melted · 1 teaspoon MacNut oil · 1 teaspoon cacao butter, raw, barely melted · 1⁄2 teaspoon apple cider vinegar · 1 tablespoon Coconut Secret Coconut Crystals · 3 tablespoons Coconut Secret Coconut Nectar · 2 teaspoons maple syrup · 2 drops liquid stevia · 1⁄2 teaspoon vanilla extract · 3⁄4 teaspoon cinnamon, ground · 1⁄2 teaspoon nutmeg, ground · 1⁄4 teaspoon allspice, ground · 1⁄4 teaspoon ginger, ground · 1⁄4 teaspoon salt · 1⁄2 teaspoon xanthan gum · Chocolate Shell Syrup Directions Drain the soaked cashews and put them in the blender jar with 1 cup of the coconut milk.
Fried Tofu Equipment Required two small bowls whisk pan for frying frying tool, such as slotted spoon, pancake turner Ingredients · 1⁄2 block tofu, any type except silken · 1 tablespoon soy sauce (San-J Organic Tamari Gluten Free) · 2 tablespoons water · 2 tablespoons Bob’s Red Mill GF Masa Harina Flour · 1 tablespoon nutritional yeast · 1 teaspoon chili powder (or 1⁄2 teaspoon of paprika) · 1⁄8 teaspoon garlic powder · 1⁄4 teaspoon onion powder · 1⁄4 teaspoon Mrs Dash Table Blend · 1⁄4 teaspoon salt · 1⁄4 teaspoon pepper · canola oil (for frying) Directions Drain the tofu and pat it dry.
Vegan Mozzarella Culture Yield
2 cups
Equipment Required blender clean glass bowl with cover, for culturing the cheese Ingredients · 1 cup yogurt, plain, unsweetened, nondairy · 1⁄2 cup water · 1⁄3 cup canola oil · 1 teaspoon salt Directions Put all the ingredients in the blender. Process until smooth and creamy. Pour the culture into a clean glass bowl and cover.
Gluten Free Pancakes Yield
1 dozen
Equipment Required cast iron griddle Ingredients · 1⁄2 cup Bob’s Red Mill Potato Starch · 1-1⁄4 cup pancake flour mix · 2 teaspoon Florida Crystals · 2 teaspoons baking powder (NOT baking “soda”!) · 3 teaspoons Ener-G Egg Replacer · 2 tablespoons canola oil, plus more for cooking · 1-1⁄2 cups coconut milk Directions Mix dry ingredients in a bowl with a whisk, Whisk the Ener-G Egg Replacer with 1/4 c of water.
Chick Pea Masa Yield
enough dough for 14 tamales
Equipment Required food processor Ingredients · 2 cups chick peas, dried, organic preferred · water · 1⁄2 cup canola oil (olive oil, coconut oil, grape seed oil also work) · 3⁄4 teaspoon baking powder · 1⁄2 teaspoon salt Directions Sprout the check peas. Place them in a bowl and cover with water to a depth about twice the depth of the chick peas.
Aztec Stew Yield
15 cups
Equipment Required large stock pot Ingredients · 1 lb nopalitos, cut into pieces · 5 new potatoes, cut into cubes · 1 brown onion, medium · 6 Hatch chilies, fresh · 1 jalapeno, fresh, chopped into medium to small pieces · 4 tomatoes, medium, diced · 2 zucchini, cut into pieces (or other similar squash) · 1-1⁄2 cups chickpeas, cooked · 3 cloves garlic · 3 tablespoons olive oil · 3 tablespoons canola oil · 1 quart vegetable stock · 1 teaspoon Mexican oregano · 1 teaspoon thyme leaves dry · 1 teaspoon sea salt · 1 teaspoon black pepper, freshly ground · 1 cup corn, freshly roasted (optional) · 3 carrots, shredded (optional) · 8 oz baby bella mushrooms (optional) · 1 tablespoon cilantro, fresh, coarsely chopped (per serving, for garnish) Directions Rinse the bagged nopalitos well, remove any bad pieces and set aside.
Baked Falafel Cook Time
40m
Equipment Required food processor Ingredients · 2 cups chick peas, dried · 1 onion, medium, cut into chunks · 2 large cloves garlic, smashed a bit · 1 teaspoon coriander, ground · 1 tablespoon cumin, ground · 1 teaspoon chili powder · 1⁄8 teaspoon hot chili powder (or cayenne pepper) · 1 teaspoon Mrs.