A collection of the recipes my family makes on a regular basis. All vegan, no gluten in sight.
Snacks & Dips
Lunch & Dinner
Cornbread – pg. 16 of Revolution Recipes Vol 4
Green Bean Casserole – pg. 12 of Revolution Recipes Vol 4
Sweet Potato Casserole – pg. 11 of Revolution Recipes Vol 4
Tofu Lettuce Wraps – pg. of Taste the Shred
Noodles & Pasta
Artichoke, Sun-dried tomato and toasted almond pasta salad – sub out for GF pasta
Very Green Pasta Salad – just sub out for GF pasta
Cauliflower Soup – pg 43 of Taste the Shred
Slow-cooker Black Bean Soup – top with Forager sour cream for added yumminess!
Mediterranean: Make each ingredient separately then layer together and top with sauces. Tricolor quinoa (cooked according to package, then cooled), cauliflower tabouli, cucumber mint yogurt sauce, lemon tahini sauce, beet and lentil falafel, pickled red onions and homemade hummus.
Complete Cookie Dough – pg. 95 of Taste the Shred
Coconut Flour Peanut Butter Cookies (Kevin’s Favorite!)
Peanut Butter Cookies (date-based)
Snickerdoodle Complete Balls – pg. 92 of Taste the Shred
No-bake Cookies – pg. 95 of Taste the Shred