Vegan, Gluten-Free & Low-Sugar
  • 1 bag of shredded cabbage or coleslaw mix
  • 1/4 cup of vegan mayonnaise
  • 1 teaspoon sugar-free sweetener (Used Swerve)
  • 2 tablespoons Mother’s Apple Cider Vinegar
  • 1 teaspoon celery seed
  • Salt/Pepper to taste
Excluding shredded cabbage or coleslaw mix, mix all ingredients in bowl. Once thoroughly combined, stir in cabbage/coleslaw mix. Again mix until cabbage/coleslaw mix is covered with dressing. Refrigerate 1 hour. Enjoy.
Vegan, Gluten-Free & Low-Sugar
  • 2 cups organic brown rice
  • 6 cups water, for cooking
  • 1tsp ground cinnamon
  • 2 tsp sea salt
  • 1/4 cup sugar-free sweetener (Swerve brown sugar is delicious)
  • Almond, oat, or coconut milk
  • Vegan butter
  1. Pour brown rice into food processor, pulse until fine grain (like sand). Add processed rice, water, cinnamon, and salt to a pot on medium heat.
  2. Frequently stir to avoid lumps.
  3. Turn the burner to low, cover, and cook for 10 minutes.
  4. Check at 5 minutes to see if Farina needs more liquid.
  5. After 10 minutes, stir in sweetener, cover, and let sit for another 10 minutes.
  6. Scoop into a bowl and add your “milk”, and vegan butter, more sweetener, if needed, and enjoy.
Vegan, Gluten-Free 
  • 2 acorn squash, halved and seeds scooped out
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup black or brown rice
  • 2 cup vegetable broth
  • 1 package plant-based sausage
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pumpkin seeds
  • 1/4 cup chopped almonds
  • ½ cup dried cranberries
  • 1 ½ teaspoon fresh thyme leaves, finely chopped (1/4 dried)
  • ¾ teaspoon fresh sage, finely chopped (1/4 if dried)
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cinnamon
  • salt to taste
  • Preheat your oven to 350. Cut squash and remove seeds. Brush with olive oil. Bake cut side facing down on a baking pan for 25 – 35 minutes until the squash is fork-tender.
  • Prepare vegan sausage as indicated on package. Chop up once fully cooked.
To make the rice stuffing:
  • Heat the oil in a large high sided pan or pot over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and just begin to brown, about 5 minutes. Add rice and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 – 15 minutes until the vegetable broth is absorbed and the rice is fully cooked. Upon completion, stir in nuts, seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste. Remove from heat. Serve.
(Inspired by RawkStar Café)
Vegan, Gluten-Free & No-Sugar
1/2 cup of the following:
  • walnuts, carrots, tomatoes, sundried tomatoes, red pepper, shiitake mushrooms, celery
  • 1 1/2 teaspoons of chili powder
  • Jalapeño to taste
Mix all ingredients thoroughly in food processor. Sprinkle with vegan parmesan. Store in air-tight container.
Tastes even better the next day!