Vegan and gluten-free
1 large cauliflower, chopped into florets
4 large potatoes, cut into pieces
¼ cup dried chives, chopped
1 cup vegetable broth
2 cloves of garlic (or more!)
2 tsp nutritional yeast
2 tbsp vegan butter
1/2 tsp dijon mustard
1/4 tsp truffle oil (optional, but so good)
Dash of nutmeg
Dash of cayenne
1 tsp salt
¼ tsp pepper
Instructions
Preheat the oven to 375°F. Cut up potatoes into small pieces. Place potatoes in a large pot and fill with just enough water to cover. Bring the water to boil and then reduce the heat to medium-low and simmer until tender, about 10-15 minutes. Chop the head of cauliflower into small florets. Place cauliflower in a second large pot and fill with just enough water to cover the florets. Bring the water to boil and then reduce the heat to medium-low. Steam until tender, about 6 minutes. Drain the cauliflower and place in a large bowl. Drain potatoes and add to the same bowl. Add vegan butter, chives, garlic, nutritional yeast, Dijon mustard, truffle oil, nutmeg, and cayenne and puree with immersion (stick) blender or put in food processor. Add up to cup of vegetable to make smooth. Seasoning with salt and pepper to taste.
- 2 ripe avocados, pits removed
- 4 tablespoons cacao powder
- 1/2 cup almond milk
- 4 tablespoons pure maple syrup or 2 tablespoons sugar-free sweetener (more can be added as needed)
- 1 teaspoon vanilla extract
- DeLallo Gluten Free Gnocchi
- 10 oz. Baby bella mushrooms, sliced
- 1 Tbsp. Olive oil
- 3 Cloves Garlic, chopped
- 1 cup Almond milk
- 1 cup Vegetable broth
- 3 tablespoons Corn starch
- 4 tablespoons Nutritional yeast
- 1 tsp. Lemon juice
- 6 oz. Spinach, fresh
- Salt and pepper to taste
Cook gnocchi as instructed on package. Add the olive oil to a cast iron skillet and heat on medium high. Now add the mushrooms and garlic. Saute until the mushrooms are fully cooked about 5-7 minutes. Season with salt and pepper. Mix together the veggie broth, almond milk and corn starch in a bowl. Whisk until fully combined and corn starch has dissolved. Add mushrooms. Reduce to medium low and simmer for about 5-10 minutes until it has thickened. Add the nutritional yeast and lemon juice. Whisk. Season with salt and pepper. Now add the spinach and stir, just cook until the spinach has wilted. Reduce heat to low. Taste and adjust seasoning. Mix together and serve.
- 1 Tbsp coconut or avocado oil
- 1 medium-large onion (thinly diced)
- 2 cloves garlic, minced
- 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
- 1 pinch each sea salt + black pepper (plus more to taste)
- 2 Tbsp Pumpkin Pie Spice (plus more to taste)
- 2 Tbsp Complete Seasoning
- 1 14-ounce can coconut milk
- 2 cups vegetable broth
- A dash of hot sauce