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At Home

Easy Vegan and Gluten Free Recipes from your pantry By Amalia Cass

INGREDIENTS •

glug of dark sesame oil

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1 block (14 oz) firm or extra-firm organic tofu, drained & cut into 1 ½ squares

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1 bunch asparagus, ends trimmed

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4 tablespoons tamari or soy sauce

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1 tablespoon toasted sesame seeds

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1 package cauliflower rice or 1 large cauliflower, grated

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1 inch piece ginger, finely grated or minced

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½ teaspoon garlic powder

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mineral salt, to taste

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lemon slices, to serve

INSTRUCTIONS Heat griddle: Place the grill/griddle over the front and back burner. Heat the grill over medium – medium high heat. Using a silicon brush, coat the entire surface well with sesame oil.

Mix marinade: In a small bowl, mix together the tamari/soy sauce and sesame seeds, set aside.

Grill tofu & asparagus: Add tofu squares to half of the grill and the asparagus to the other (I put the tofu towards the front and the asparagus to the back). Cook 5 – 7 minutes. Spoon the marinade over top the tofu, just enough to give it color. Add a little over the asparagus as well. Carefully flip the tofu and cook another 5 – 7 minutes, until golden brown on both sides. Rotate the asparagus as needed to cook evenly. Once complete turn off the heat. Add a few slices of lemon to grill to give it a grilled look, it warms the lemon and makes the juices taste delicious!

Cook cauliflower: Heat a large pan or skillet over medium, add cauliflower, minced ginger, garlic powder and a pinch of mineral salt. Mix and stir until just tender, about 5 minutes.

Serve with a little squeezed lemon and a few extra toasted sesame seeds over top. Enjoy!

2

GRILLED TOFU AND ASPARAGUS WITH GINGER CAULIFLOWER RICE Cook time 20 min

Serves 3

Entree

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MEDITERRANEAN CHOPPED SALAD 4

Cook Time 15 min

Serves 2

INGREDIENTS •

2 heads of romaine, chopped

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1 can (14oz) chickpeas, drained and rinsed

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1 cucumber, diced

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1 cup cherry tomatoes, sliced in half

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½ cup kalamata olives, pitted (use whole or sliced)

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¼ red onion, thinly sliced

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vegan feta, crumbled (I used Violife)

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¼ cup fresh parsley, chopped (optional)

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salt + pepper, to taste

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Vinaigrette

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5 tablespoons apple cider vinegar

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1 lemon, juice of

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2 – 3 teaspoons dijon

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½ teaspoon dried oregano

INSTRUCTIONS In a large serving bowl, or individual serving bowls, layer the romaine, top with chickpeas, cucumber, olives, tomatoes, and red onion, and vegan feta. Drizzle dressing overtop and sprinkle with salt and pepper.

Serve with optional sliced avocado and chopped parsley.

Store: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.

Salad

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INGREDIENTS Noodles •

2 zucchini (1 per person), cucumber would be good too

Pesto (serves two) •

2 small zucchini or one large

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2 cups fresh basil

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2 cloves garlic

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2 tablespoons tahini

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½ teaspoon himalayan salt, or to taste

INSTRUCTIONS Noodles: Use a spiralizer to create the ‘noodle’ effect, or you can julienne them. Both ways are great but I do highly recommend the spiralizer if you intend on making raw ‘noodles’ often. It’s really fun and easy to use.

Pesto: Cut zucchini into 1-inch chunks. Steam chunks over boiling water for about 3 minutes, or until just tender when pierced with a sharp knife. I kept mine a little stiff, I wanted this to be as raw as possible.

Place all ingredients in food processor/blender and process until finely chopped.

Serve: Mix your ‘noodles’ with the pesto and serve with halved cherry tomatoes and a sprinkle of almond parmesan.

6

CREAMY ZUCCHINI PESTO WITH ‘NOODLES’ Cook Time 15 min

Serves 2

Entree

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BREAKFAST POTATOES 8

Cook Time 35 min

Serves 4-6

INGREDIENTS •

2 lbs. potatoes (use your favorite), scrubbed and dried, cut into ½ -¾ inch cubes.

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1 tablespoon olive oil

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1 teaspoon garlic powder

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½ teaspoon paprika (regular or smoked)

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½ teaspoon salt, or to taste

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fresh cracked pepper, to taste

INSTRUCTIONS Preheat oven to 425 degrees F. Place cubed potatoes on the center of a rimmed baking sheet lined with parchment paper or silicone mat (no liner is fine too). Drizzle with olive oil, garlic powder, paprika, salt and pepper. Using your fingers and hands, toss the potatoes well and spread into a single layer.

(Alternatively, you can add everything to a bowl, toss, and place on the baking sheet.)

Place in the oven, on the center rack, and bake for 25 minutes, stirring once.

Turn oven to 500 degrees F. and roast another 10 – 15 minutes, stirring once until edges are golden and crispy.

Let cool a few minutes and serve right away.

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, freeze the potatoes for up to 2 months in freezer safe containers or ziplock bags.

Breakfast | 9

INGREDIENTS •

2 ½ lbs. yukon gold potatoes, cubed ½ inch

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2 medium/large leeks, sliced and dirt removed (white & pale green parts only)

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1 tablespoon olive oil or ¼ cup water (water saute)

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¾ teaspoon each dried tarragon & savory or 1 ½ teaspoons herbes de provence or thyme

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pinch of red pepper flakes

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3 cups cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed)

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5 cups vegetable broth

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mineral salt & fresh cracked pepper to taste

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fresh parsley, to garnish

INSTRUCTIONS In a large pot or dutch oven, heat oil/water over medium-high. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender. Let cool a few minutes before serving.

Serve topped with fresh chopped parsley. Great with your favorite crusty no knead bread or this easy gluten-free Socca Flatbread to soak up the juices!

10

POTATO + LEEK + WHITE BEAN SOUP Cook Time 20 min

Serves 4-6

Soup

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