A collection of the recipes my family makes on a regular basis. All vegan, no gluten in sight.
Snacks & Dips
Baked Sesame Tofu Sticks with Peanut Butter and Tahini Sauce
Lunch & Dinner
Vegan “Chik-fil-a” Tofu Nuggets with “Honey Mustard” Dipping Sauce
Freezer Burritos – with Queso Blanco
Cornbread – pg. 16 of Revolution Recipes Vol 4
Garlic Chili Tofu with Peanut Sauce
Green Bean Casserole – pg. 12 of Revolution Recipes Vol 4
Our Favorite Pizza – with this gluten-free crust
Sweet Potato Casserole – pg. 11 of Revolution Recipes Vol 4
Lentil Sloppy Joes with 5-minute Slaw
Roasted Carrots with Lemon Tahini Sauce
Thai Pineapple Curry (Freezer to Crockpot)
Tofu Lettuce Wraps – pg. of Taste the Shred
Salads
Asian Chopped Salad with Sesame Ginger Dressing
Blissed-Out Thai Salad with Peanut Tempeh
Noodles & Pasta
Artichoke, Sun-dried tomato and toasted almond pasta salad – sub out for GF pasta
Bangkok Coconut Curry Noodle Bowls
Spinach & Artichoke Pasta Bake
Trader Joe’s Cauliflower Gnocchi with Kale Pesto, Sun-dried Tomatoes and Mushrooms
Very Green Pasta Salad – just sub out for GF pasta
Soup
Cauliflower Soup – pg 43 of Taste the Shred
Slow-cooker Black Bean Soup – top with Forager sour cream for added yumminess!
Plant-powered bowls
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.
Sweets
2-Ingredient Dark Chocolate Truffles
Almond Butter Oatmeal Chocolate Chip Cookies
Almond Flour Shortbread Cookies
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