Gluten-Free and Vegan

  • 1 bag fresh Brussel sprouts
  • 1/4 cup olive oil
  • salt
  • pepper
  • 1/4 cup Balsamic Glaze


Preheat oven to 400 degrees. Cut in half. Grease baking sheet. Spread Brussel sprouts evenly across the baking sheet and drizzle with olive oil. Add salt and pepper to taste. Bake for 3o minutes until carmelized. Drizzle evenly with balsamic glaze. Bake additional 5-10 minutes.

Gluten-free and vegan
  • 1 container of cherry tomatoes
  • 8 large tomatoes
  • 1 red onion
  • 4 whole garlic
  • Handful of fresh basil
  • 1 cup olive oil
  • 1/4 tsp salt
  • dash pepper
  • 1 can of coconut milk
  • 1 cup vegetable stock
  • hot sauce to taste (optional)

Heat oven to 425 degrees Fahrenheit. Cut bottoms of large tomatoes and slice the red onion. Spread tomatoes, onion, garlic, and basil in a large glass pan. Add olive oil and salt and pepper. Make sure all ingredients are thoroughly coated with oil and seasonings. Roast 45 minutes until tomatoes have shriveled and garlic and onion have browned. Extract garlic. Remove from oven and let cool 5-10 minutes. Add to blender. Blend until smooth. Add vegetable stock and coconut milk. Blend. Add hot sauce to taste. Serve and enjoy.