Gluten-free and vegan

  • 2 tablespoons olive oil
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon salt
  • 1 onion, finely chopped
  • 3 large cloves garlic, minced
  • 4 teaspoons grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon Garam Masala
  • red pepper flakes to taste
  • Two 8oz containers of butternut squash
  • 1 14-ounce can chickpeas, drained & rinsed
  • 1 (14-ounce can diced tomatoes, with juice
  • 1 (14-ounce can coconut cream
  • 1 small container of plain vegan yogurt
  • 1 5-ounce bag of baby spinach
  • freshly ground black pepper

Instructions

  • In a large saucepan, heat the oil over medium heat. Add the cumin seeds and toast for about a minute. Stir in the onion, salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent. Add the garlic, ginger, turmeric, coriander, Garam Masala, and red pepper flakes. Stir and saute until the garlic softens. Add butternut squash, chickpeas, tomatoes and juice, and coconut cream and yogurt. Stir to combine, cover, and simmer over medium heat for 30 minutes, until the squash is fork-tender. Stir in spinach, cook until wilted, and season with dash of salt and pepper to taste. Serve with brown rice.  Enjoy.

Gluten-free and vegan

Ingredients

● 1 Tbls. olive oil
● 1 onion, finely chopped
● 2 cloves garlic, minced
● 3 sweet potatoes, peeled and cubed
● 1 (14.5 oz.) can diced tomatoes
● 1 (8 oz.) bag spinach
● 1 (13.5 oz.) can full-fat coconut milk
● 1 tsp. curry powder
● 1 tsp. Garam Masala
● 1 Tbsp. nutritional yeast
● ⅛ tsp. cinnamon
● Salt and pepper, to taste

Instructions

Heat olive oil in a large pot over medium heat. Add spinach, onion and garlic, and cook for about 5 minutes. Add sweet potatoes, and cook for 5 minutes. Add tomatoes and coconut milk, and season with the remaining all spices but salt and pepper. Bring to a boil, then lower the heat and simmer for 30 minutes. Add salt and pepper to taste.

 

Gluten-Free and Vegetarian
  • 6-10 red potatoes
  • 1/4 cup cheddar cheese
  • 1/2 teaspoon garlic
  • 1/2 teaspoon onion powder
  • 3 teaspoons Himalayan pink sea salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry chives
  • 2 tablespoons olive oil
DIRECTIONS
Preheat oven to 400. Put the potatoes in a large saucepan and cover with water. Add 2 tsp. salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a fork. Drain, and set on greased baking pan in a single layer. Drizzle with olive oil. Flatten potatoes with the back of a metal spatula. (The thinner, the crispier they will be.) Sprinkle with olive oil, cheddar cheese, chives, garlic salt, onion salt, 2 1 teaspoon Himalayan pink sea salt, and pepper. Bake in the oven for 25 to 30 minutes, until the cheese is melted and potatoes are crispy. Serve hot.