Vegan and gluten-free
  • A bag frozen brown rice
  • 18 oz whole oyster mushrooms
  • ½ cup cooked chickpeas
  • ¼ onion, finely diced
  • 1 garlic clove, finely chopped
  • ½ tbsp ginger
  • ½ tsp cinnamon
  • 2 whole cloves
  • ½ tsp turmeric powder
  • 2 cardamom pod
  • ½ tbsp dates, finely chopped
  • ½ tsp chilli powder
  • 1 cup chopped tomatoes
  • ½ cup plant milk
  • ½ tsp garam masala
  • 8 cups baby spinach
Prepare rice in microwave as indicated on bag.
Heat a large pot on a high heat. Add the mushrooms and sauté, then set aside. Add the onion, garlic and ginger to the pot, then sauté until you see caramelization. Add water and deglaze. Add all spices but garam masala and dates, and thoroughly stir and add dash of water, stir and sauté for another minute.
Add the tomatoes, stir, then stir in the mushrooms and chickpeas. Stir in the plant milk, and simmer on a low heat for a few minutes.
Add the garam marsala and stir through. Add the baby spinach and stir through until wilted down. Serve over brown rice.

Vegetarian and gluten-free

  • 1 package egg noodle pasta  (Jovial is gluten-free and delicious)
  • 1 tablespoon fresh lemon juice, to taste
  • 1/4 cup extra virgin olive oil (more if needed)
  • 2 ripe medium avocados, pitted
  • 1 tablespoon (15 mL) water
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 container cherry tomatoes


Preheat oven to 450°. Toss cherry tomatoes with olive oil on a baking sheet, season with salt and pepper. Roast ten minutes, toss once, then roast another until 10 minutes until tomatoes are blistered and beginning to burst. Turn off oven. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. In a food processor, combine avocado, lemon juice, olive oil, salt, pepper, garlic powder, and water and process until creamy. (Sauce may be thick. Add more water). Season with salt and pepper. Drain pasta and place it in a large bowl. Add avocado sauce and roasted tomatoes and mix until fully combined. Serve hot or cold. Enjoy.

Vegan, Gluten-Free
  • 1/4 of a gallon of Soy Milk
  • 2 1/2 tablespoons vinegar
For savory, choose unsweetened Soy Milk. For sweet, any Soy Milk. On stovetop, bring milk to a boil.
Using a glass or ceramic bowl only, immediately pour in Soy Milk followed by vinegar. Stir with non-metal spoon. Wait approximately 10 minutes. Over sink, use a strainer and drain liquid from ricotta. Put ricotta in cheese cloth or thin dish towel in bowl. Set heavy object (full can, or coffee cup filled with water) on top of ricotta for up to one hour to firm and remove liquid. Remove from bowl and cheese cloth/dish towel. Store in fridge up to 5 days. Serve with fruits and vegan honey or add to your favorite Italian dish. Enjoy.