Grain Free Vegan Kitchen

1c cider vinegar 1/4c fresh lemon juice 1/2c fresh orange juice 1c sugar 1 1/2T onion salt 1T fresh garlic, minced 1/2T whole thyme 1/4T rosemary, crushed 1/4T sweet basil 1/4T capers, with juice 1/4t dill seeds Place ingredients in a jar and shake to dissolve sugar. Add about 1" of vegetable oil.

Tofu 1/2T oil 1/2 medium onion, chopped 1/2T gingerroot, grated 1/2 cloves garlic, minced 1/4t curry powder 1/2c hot water 1/2c peanut butter 2T tamari 2T lime juice 1/2T sesame oil 1/2T chili powder blend 1/2c honey Vegetables of choice, such as: sweet onion, carrots, broccoli, cabbage, zucchini Drain, press, and cut tofu into large cubes. Bake on a parchment lined pan at 350 degrees while preparing the rest of the dish. Saute onions, garlic, and ginger over medium heat until onions are soft and slightly brown. Add curry and continue to saute for a few minutes. Mix remaining ingredients in separate bowl until smooth. Add to onion mixture. Heat just to a simmer. Meanwhile, steam vegetables until tender. Combine vegetables and baked tofu. Top with peanut sauce.

Tofu: 7 firm or extra-firm tofu 1t sesame oil 2t tamari 1T tapioca starch 7oz bean thread noodles 2c broccoli florets 1 red bell pepper, thinly sliced 1 carrot, thinly sliced 2 cloves garlic, minced 3 green onions, cut into rings 1" fresh ginger chopped cilantro chopped roasted peanuts bean sprouts Sauce: 4T tamari 2T fresh lime juice 2T rice vinegar 2T smooth peanut butter 1T sambal olek, sriracha, or other chili paste 1/2t ground ginger 2t brown sugar 1T tamarind paste pepper Preheat oven to 350 F. Start by making the oven-baked tofu. Cut the tofu into cubes. Place them in a bowl and add the sesame oil and the soy sauce. Stir well. Then carefully make sure the cubes are dusted with tapioca starch. Line a baking sheet with parchment paper and place tofu cubes on top. Bake for 25mins, tossing halfway. Cook the noodles according to package directions.   Heat some oil in a large, skillet or wok. Add the garlic, green onions, ginger, and chili and cool for 2-3mins.   Add the broccoli

1lb mixed baby or fingerling potatoes 2T olive oil 1/4c broth 1T honey 1/4c dijon mustard 1t garlic powder 1t onion powder 1/2t oregano 1/2t paprika salt pepper Par-boil the baby potatoes in salted water until tender when pierced with a fork. Heat 1T of olive oil, dijon mustard, honey, broth, and seasonings to the potatoes and cook on medium-high heat until the sauce thickens and forms a sticky glaze. Garnish with chives, if desired, and serve immediately. By Christina Cherrier at Eat Well 101:  https://www.eatwell101.com/honey-mustard-potatoes-recipe

1 medium zucchini 2T tahini 1 clove garlic juice of 1/2 lemon 1/8t salt dash of curry powder Blend well then serve over romaine lettuce, tomatoes, cucumber, and kalamata olives.

1c yellow split peas 2c water 3T olive oil 1 yellow onion, diced 1c sliced carrot 1c sliced celery 16oz baby bella mushrooms, halved 6 cloves garlic, thinly sliced 2t thyme 1t oregano 1/2t sage 1/3c balsamic vinegar 2T soy sauce 16oz baby yellow potatoes, halved 14 1/2oz can of tomato sauce 3c vegetable broth 2 bay leaves salt pepper instant potatoes Bring yellow peas and water to a boil, then simmer for about 20 minutes, until soft. Heat oil in a large pot over medium heat. Add onion, carrot, and celery along with a couple of pinches of salt and pepper. Cook, stirring occasionally for 8mins. Add mushrooms, garlic, thyme, oregano, sage, and a couple of pinches of salt and pepper. Cook, stirring frequently, for 4-5mins.   Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the bits off the bottom.   Add potatoes, cooked peas, tomato sauce, broth, and bay leaves, along with a couple of pinches of salt and pepper. Bring to a simmer over medium-high heat, stirring occasiona

4lbs yukon gold potatoes 1T olive oil or vegan butter 1 large onion, thinly sliced 4 large garlic cloves, minced   Sauce: 1 1/2c raw cashews, soaked in hot water for 5mins 2c vegetable broth 2c unsweetened non-dairy milk (something other than coconut)   1/2c nutritional yeast 1 1/2t salt Peel the potatoes, and slice them into 1/8" rounds. Preheat the oven to 400 F and lightly grease a 9x13" baking dish. Set aside. Drain the cashews. In a high powered blender (like Vitamix), add all the sauce ingredients and blend on high for a few minutes until very smooth. Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4mins, until translucent. Now add the garlic to the pan and cook, stirring occasionally for another minute. Turn off heat and set aside. Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce. Layer the rest of the potatoes