Grain Free Vegan Kitchen

Potatoes: 1 1/2lbs potatoes 1 1/2T olive oil 1/2t salt 1/3t pepper 1/2T taco seasoning 1/2T oregano Green beans: 1lb green beans 1/2T olive oil 4 cloves garlic, minced 1/4t salt Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well. Transfer the potatoes to a large baking sheet and spread them out evenly so they don't touch. Bake at 400 F for 15mins. Meanwhile, add the green beans to the same mixing bowl (no need to wash it). Add the olive oil, garlic, and salt. Stir everything together. Remove the potatoes from the oven and add the green beans. Mix everything gently. Now return the baking sheet to the oven and bake for another 20-30mins, or until the beans and potatoes are cooked through. Serve. Recipe by Tania Sheff at Eat Something Vegan:  https://eatsomethingvegan.com/potatoes-and-green-beans/

Gremolata: 1 cup fresh mint 1 cup parsley 1 cup coriander 2 cloves garlic 1/2t red chili flakes pinch of salt dash of black pepper 1/2t lime zest 1/2t fresh lime juice 1t rice vinegar 1/4 cup extra virgin olive oil Tahini Dressing : 2T tahini 1/4t cumin powder 1/2t lemon juice 1/2t light agave salt & pepper 1/4-1/2 cup room temp water   1lb baby carrots vegetable oil 1 tbsp toasted pine nuts Combine all gremolata ingredients together in a bowl and set aside. Combine all tahini dressing ingredients together and whisk until smooth. Set aside. Add vegetable oil to a large nonstick skillet to coat and set over medium heat. Once hot, add in the carrots, cover and cook for 5 mins. Flip and cook another 5 mins. To serve, layer the gremolata, add on the carrots, drizzle on the tahini dressing, top with more gremolata and the pine nuts. Adapted from a recipe by Priyanka Naik.

20oz mixed mushrooms, cleaned and sliced 2 large leeks or 3 small-medium leeks, cleaned and thinly sliced 3-4T olive oil, divided 6 cloves garlic, divided 1t dried thyme, divided salt 1 1/2c cups vegetable broth 2T soy sauce 1T vegan Worcestershire sauce 2-3t potato starch 1/2 dry white wine 13 1/2oz can of full-fat coconut milk 2T tahini 2T nutritional yeast 1t paprika 1/2t Dijon or coarse-grain mustard 1/4c fresh dill, chopped pepper Heat a large saute pan with deep sides over medium-high heat and add 1-1 1/2T of olive oil. Once the oil is heated, add half of the leeks and mushrooms. Cook for 8-10mins until mushrooms are nicely browned, stirring occasionally but not too frequently. Reduce the heat to medium and add half of the garlic, half of the thyme, and 1/4t salt. Cook for 2-4mins, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt. While the...

6c vegetable stock 8oz baby bella mushrooms, sliced 4 cloves garlic, minced 2 medium carrots, diced 2 stalks celery, diced 1 large sweet potato, peeled and diced 1 small white onion, peeled and diced 1 bay leaf 1 1/2T old bay seasoning 14oz can unsweetened coconut milk 2 large handfuls of kale, roughly chopped with thick stems removed. salt pepper   Combine vegetable stock, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and old bay seasoning in the bowl of a large slow cooker. Stir briefly to combine then place the lid on the slow cooker.   Cook on high for 1-2 hours.   Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with with salt and pepper as needed. Stovetop Method : Bring to a boil and then simmer for 30-40 minutes before adding coconut milk and kale. Adapted from a recipe by Ali Martin at Gimme Some Oven:  https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/

2T soy sauce 6c zucchini noodles 2T honey 1T potato or tapioca starch 1T apple cider vinegar zest of 1 orange 1/4t red pepper flakes 2T olive oil, divided 2T sesame oil, divided 1/2t salt 3/4t pepper 1 1/4lb portabello, cut into 1/2" strips 11oz can mandarin oranges, drained In a small bowl, whisk together soy sauce, honey, starch, vinegar, orange zest, and red pepper flakes. Set aside. In a large nonstick skillet, heat 1T olive oil and 1T sesame oil over high heat. Add zucchini noodles and stir fry until desired tenderness and edges begin to turn brown. Salt and pepper lightly, if desired. Remove noodles from skillet and set aside. Sprinkle mushrooms with salt and pepper, then add to hot skillet. Cook until browned, about 2-3mins. Then flip and cook another 2-3mins. Drizzle soy sauce mixture and cook until thickened. Gently stir in oranges. Serve over reserved zucchini noodles.

Shortbread: 2 1/2c almond flour 1/2c tapioca flour 4T maple syrup 1/3c coconut oil Filling: 3T potato or tapioca starch 3T water 1/3c coconut oil 1/4c maple syrup 1/2c brown sugar 3T almond butter 1t vanilla extract 1t cinnamon 1/4t salt, optional 1 heaping cup roughly chopped pecans Preheat the oven to 365 F and line an 8-inch square baking pan with parchment paper so it sticks out over the edges of the pan on at least two sides (this will help you lift the bars from the pan after baking).  Add all the ingredients for the shortbread base to a bowl and mix until you get a soft dough. Place the dough in the prepared pan and press down firmly with your hands until you have an even layer. Poke approximately 15-20m evenly spaced out holes in the crust using a fork. Bake the crust for 13-15mins, then remove from the oven and set aside. While the crust is baking, begin preparing the pecan filling. In a small bowl, mix the cornstarch and water into a paste and set aside. Add the rest of t...

1/2c coconut cream 1c canned pumpkin puree (not pumpkin pie filling, just plain cooked pureed pumpkin)  2T maple syrup 1 1/2t pumpkin pie spice or equivalent Add all ingredients to a mixing bowl and mix until completely smooth. Divide into two jars, dishes, or other serving container. Place in the fridge for a few hours to firm. Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and, if desired, crumpled dates and pecans. Recipe by Deryn Macey at Running on Real Food:  https://runningonrealfood.com/pumpkin-mousse/