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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in Holiday Recipe Ideas (19)

Wednesday
Dec302009

Christmas Round-Up and Sugar Free "Cream Soda"

 

With the holidays and all I've taken a bit of time away from the blogging, so here's a slightly late Christmas round-up. We ate like kings and queens; I took over Christmas dinner and made a gluten free feast for my family. All Christmas afternoon I slaved away in the kitchen cooking up a delightful feast, wearing a silly garland-adorned Santa hat and my favorite vintage gingham apron.

So, what did we eat?

Dinner...

  • Roasted Turkey, made by my mom
  • Roasted Turkey Gravy, made by me me  
  • Roasted Squash with Parsley and Garlic, from Eating Well
  • Brussels Sprouts with Turkey Bacon, adapted from Eating Well
  • Parsnip Celeriac Mash, a recipe that will appear in my soon-to-come vegetable recipe E-book!
  • Quinoa Wild Rice Pilaf with Sultanas, adapted from my own recipe
  • Greens Salad with Homemade Mustard Tarragon Vinaigrette, made by me
  • my homemade pickled beets

For dessert...

Other delicious treats we ate during the weekend...

  • Gluten-Free Rice Chex Mix with Cashews and Homemade "Rye" Crisps, made by me
  • Teff Crackers, made by me
  • Spinach Artichoke Dip with Black Olives, made by me and soon to be featured in my forthcoming vegetable recipe E-book!
  • Leftover Turkey Fennel Soup, made up by me to use up that leftover turkey
 Sure, there were things I couldn't eat at Christmas dinner - like sugar-soaked sweet pickles, cranberry-orange relish, lefse with butter and brown sugar, Grandma's amazing stuffing and pickled beets (my heart aches for both of them), and sour cream-loaded mashed potatoes.  And platter upon platter of cookies and brownies and truffles that were totally off limits to me.  But most of the stuff at the table, by design, was made by me and was totally friendly FOR me.  Rock!  Plus, it looked beautiful!  Check it.

 


I sat down at the table with my plate, which looked like everyone else's [normally I have some separate entrée, like many of you probably do].  I didn't feel like the girl that needed exceptions.  My family raved.  They went back for seconds.  They stuffed themselves on good food.  Being able to participate in the communal nature of Christmas dinner with my family was the best gift I could have asked for.  I live alone, and most of my food is eaten only by me, so it was such a pleasure to cook for a crowd of nine.  Hooray!  And I even got chocolatey dessert.

In fact, I ate WAY too much chocolately dessert.  And while there wasn't any cane sugar involved, there was some date paste and a little brown rice syrup and agave.  And damn, did I ever pay - all my Lyme symptoms flared up like crazy!  The pain - literally - was almost unbearable and I was so exhausted by Sunday I could hardly stand it.  Monday I woke up and could barely use my right hand. Seriously.  I have spent the last 4 days recovering, no joke.  So, again, I need to be strict with myself.  Apparently, I'm not ready for sugar, huh?


This is the perfect segue into my newest favorite treat: flavored stevia liquid. I have been investigating SweetLeaf's flavored stevia online, and have seen it at my local co-ops, but had never tried it.  SweetLeaf makes a whopping 13 different flavors: Apricot Nectar, Berry, Chocolate Raspberry, Cinnamon, Dark Chocolate, English Toffee, Grape, Hazelnut, Lemon Drop, Peppermint, Root Beer, Valencia Orange, and Vanilla Creme.  They are all sugar free, gluten free, vegan, and contain only a proprietary blend of stevia extract, water, and natural flavors.  Zero calories. Zero carbohydrates. Zero glycemic index. Lots of awesome.  I was very interested in the potential these flavored liquids have for ultimate yumminess in many forms, particularly beverages.  Why not mix it with mineral water and make something like soda?

So, when I was at the co-op tonight, I decided to make the $15 investment in a bottle of Vanilla Crème liquid stevia.  They say there are about 300 servings in one bottle, so I don't feel bad about the $15 price tag.  When I got home, I pulled out my trusty bottle of mineral water, poured myself a glass, and put in a few drops of the stevia liquid.  It tastes JUST LIKE VANILLA CREAM SODA!  No joke!  Okay, okay, it probably tastes NOTHING like cream soda to "normal" people who drink HFCS-laden cream soda regularly, but to me, it tastes like the real thing.  Maybe you'll like it too!

 


SUGAR FREE VANILLA CREAM SODA (ACD-friendly, gluten free, vegan, sugar free)
serves 1


8 oz mineral water
5-6 drops SweetLeaf Vanilla Crème Liquid Stevia

Pour mineral water into a glass, and add stevia to taste.  Stir, and enjoy!

 - - - - - - - - - - - -

Hot dang, I'm in love.  Anyway, I want to try many many many flavors of this liquid stevia.  And I'm curious to see how it works in baking.  Flavored stevia liquid is going to save me from myself and all these sugary cravings -  if I can just drink various flavors of sweetened mineral water, I think I just might survive.  And just think of all the possibilities beyond mineral water - puddings, candies, all sorts of things, made totally tasty and sugar free!  I want the peppermint and the chocolate flavors quite badly...

 

More to come!

Have any of you tried the flavored stevia liquid?  What do you like to do with it?

Monday
Dec212009

Gluten-Free Holiday Recipes: Dairy Free Black Bean Fudge (gluten free, vegan, ACD-friendly)


Fudge was always one of my favorite features of the holiday dessert platter.  And thanks to this recipe, fudge can now reclaim its position as one of my most favorite indulgences.

Dairy free, gluten free, sugar free, full of protein, and even packing a punch of fiber, this fudge is totally guilt-free - not to mention creamy, rich, and delicious.  Like, melt in your mouth creamy and delicious.  What's the secret?  Black beans, high quality cocoa and/or carob flour, and coconut oil!  But it tastes nothing like beans, I promise.  Coconut oil provides a ton of beneficial fatty acids, antioxidants, and lauric acid, a natural anti-microbial agent.  Because it is solid at room temperature,  it is perfect for setting up the fudge!  Besides being delicious, this recipe couldn't be easier to make - just throw everything in a blender or food processor, and go to town.  DONE!

Speaking of coconut oil, I had been using the inexpensive organic 365 Brand coconut oil from Whole Foods until last week, when cracked open my first jar of Wilderness Family Naturals coconut oil.  What a difference!  The Wilderness coconut oil had a light, creamy texture, and an incredible flavor; this is a seriously superior oil.  In the spirit of exploration, I plan on trying the Nutiva brand coconut oil next.  What about you - what's your favorite coconut oil?

This fudge is perfect for the holiday treat table at work parties and family get-togethers.   Don't tell them it is made of beans... see if they notice!  I plan on making another version of it this week for my family holiday week of fun, maybe with a swirl of Sunbutter, so keep your eyes peeled for more fudge recipes.

ACD note: If you are on the ACD and tolerate carob and/or cocao powder, this fudge is a great choice for you.  I used a little agave nectar in combination with stevia (I really like the combo of the two!), but  the agave can easily be omitted and substituted with more stevia.  You can't mess it up!

BLACK BEAN FUDGE 

yield: 24 pieces

1 15-oz can cooked black beans, drained and rinsed (about 1 3/4 cups)
1/4 cup + 2 Tbsp melted coconut oil (ghee or butter could also be substituted) 
3/4 cup carob powder, cocoa powder, or mix (I like using half-and-half)
2 tsp vanilla extract
1-4 Tbsp agave nectar, brown rice syrup, honey, maple syrup, or coconut nectar, to taste 
1/4-1/2 tsp stevia extract powder, to taste 
pinch sea salt (I like using Maldon salt flakes - pretty and tasty!) 

Put all ingredients (except salt) in high-powered blender (like a VitaMix) or food processor and process until totally smooth. I do not recommend using a normal blender, because mixture will be very thick and really hard to process.

Line an 8"x4" loaf pan with saran wrap, or place saran wrap on a plate, and transfer fudge mixture to pan, pressing down firmly.  If forming on a plate, form a rectangle and smooth edges as much as possible. Sprinkle with a little bit of coarsely ground sea salt.  Place in the refrigerator, and let set for at least 1 hour, or until totally firm.  Slice into 24 squares (approx 1" squares), and serve!

Store in the refrigerator for up to 5-6 days (but it won't last that long!!!).  For longer storage, cut fudge squares can be frozen, and defrosted in the refrigerator or at room temperature until thawed.  DO NOT microwave the frozen fudge to defrost it unless you want fudge sauce; the oil will melt!

VARIATION:
Mint fudge: add 1/2-1 tsp mint extract along with other ingredients, and blend as directed
Nutty fudge: add 2-4 Tbsp chopped nuts to mixture after blending or substitute 1-2 Tbsp of coconut oil with nut/seed butter

Sunday
Nov222009

Gluten Free Holiday Recipes: Wild Lentil Loaf, Parsnip Gravy, Amazaké Pumpkin Custard with Apple Cider Gelée, Quinoa-Wild Rice Stuffing, and more!

Hooray for Thanksgiving!  Hooray for gluten free, allergy-friendly holiday food!

Holiday time is always the hardest for those of us with dietary restrictions, right?  Well, no fear.  Here are some of my favorite recipes that are just right for holiday get-togethers, from tasty goodies for the appetizer table to delicious gravy and to a sugar free, gluten free, vegan pumpkin pie.  A handful are new, but most are pulled from the archives.   Christmas will be big this year with a lot of family coming to Minneapolis, so expect Round 2 closer to Christmas!  In the meantime, enjoy these!

All recipes follow the following restrictions:
  • gluten free
  • soy free
  • corn free
  • egg free
  • dairy free (ghee may be used occasionally, sub oil of choice, and might be used yogurt used in a few older recipes)
  • cane sugar free
  • peanut free
  • yeast free
  • potato free
  • citrus free
  • tomato free
  • vegan/vegetarian (with exception of dairy)
Appetizers & Snacks
Wild Lentil Loaf  - NEW! see recipe below 
 
Vegetable Sides

Lacto-fermented vegetables 
These are perfect for a relish tray and help aid digestion of heavy meals.

Stuffing/Dressing a.k.a. CARB FEAST
Wild Rice & Quinoa Pilaf  - NEW! see recipe below
Waffle Stuffing: dice up waffles and use them like bread cubes in any traditional stuffing recipe! Sprouted Quinoa Millet Waffles,  Savory Wild Rice Millet Waffles with Garlic and Rosemar

Gravy
Sugar Free Pumpkin Pie with Crunchy Crust and Cashew Whipped Cream
Amazaké Pumpkin Custard with Apple Cider Gelée - NEW! see recipe below
Apple Pear Streusal Cake
Plum Apricot Tart (substitute apples, pears, or cranberries instead of plums and apricots!)
 
 
Wild Lentil Loaf

Wild Lentil Loaf

yield 1 large pan, approx 6-8 servings

This looks like a lot of instructions, but it really is easy!  Rice and lentils can be made 1-2 days in advance if necessary.   Mixture can be assembled and refrigerated for up to 24 hours before baking.  A make-ahead miracle!  The texture is very moist, but is sliceable and delicious covered with parsnip gravy.  Leftovers are awesome hot or cold.
1 1/4 c dry red lentils
1 bay leaf
2 garlic cloves, minced
1 c dry wild rice/brown rice mix, soaked 6-8 hours OR 2 cups cooked
1 c brown rice flakes, quinoa flakes, GF oats, or GF bread crumbs (I used brown rice flakes)
1 handful brown rice flour + 2 T brown rice flour
1/2 large red onion, finely chopped
2 stalks celery, finely chopped
2 medium carrots, peeled and grated
1 parsnip, peeled and grated (or one additional carrot)
1/2 bunch Italian flat leaf parsley, chopped
1 T dry thyme
1 T dry rosemary
1 tsp marjoram
1 tsp cumin seeds
2 T flax seed meal + 1/3 c water
sea salt and fresh black pepper to taste
olive oil
a couple handfuls raw sunflower seeds, toasted
2 T brown rice flour or other GF flour for dusting
  1. Rinse rice and soak for 6-8 hours.  Rinse, then cook per desired method.   I used a pressure cooker (2 cups water for 20 minutes at 15 lbs pressure).  
  2. Pick through and rinse lentils.  Cook the lentils on a stove top with 2 1/2 c water, the bay leaf, and minced garlic for about 15 minutes, or until lentils are totally tender and water is fully absorbed, stirring occasionally to prevent burning.  Remove bay leaf.  
  3. Preheat oven to 375* F.  Oil a 2.5-3 qt square or rectangular dish and dust with 2 T of rice flour.
  4. In a microwave or on the stovetop, heat water and flaxmeal until a thick and gooey gel forms (1-2 minutes).  Stir vigorously with a fork a few times, then let cool completely.
  5. Toast sunflower seeds in a dry sauté pan over medium heat until golden and fragrant.  Remove from heat, and set aside to cool.
  6. Add olive oil to the saucepan, and heat over medium-high.  Add cumin seeds and sauté until fragrant, then add onion and celery, and saute for a few minutes. Then add carrot and parsnip and saute for an additional 10 minutes, or until vegetables are soft and fully cooked.  Add a little broth or water and cover if you notice the mixture is getting dry or cooking slowly.  Remove from heat.
  7. Mix 2 cups of rice, the lentils, and flax goo in a large bowl until smooth. Put 1 cup of rice/lentil mixture and half the sauteed vegetables in a blender and puree until smooth, and return to the bowl.
  8. Add the rest of the vegetables and all the remaining ingredients and stir, adding salt and pepper to taste.  Mixture should be super thick.  
  9. Pack the mixture firmly into pan, and then sprinkle with sunflower seeds. At this point, you can bake immediately, or cover and refrigerate for up to 24 hours before baking.  If you let it sit, the flour and flakes absorb the moisture and the loaf sets very well.  
  10. Bake covered for about 45 minutes at 375* F, then uncover and let bake for about 15 minutes, until top is crisp and sunflower seeds are golden brown.  NOTE: if you had it in the fridge and it went in the oven very cold, it may take longer to bake and get warm.  

Parsnip Gravy

yield 3 cups

This gravy benefits from the rich flavor and velvety texture of pureed parsnip and onions.  Serve on lentil loaf, over cooked grains or veggies, or on top of mashed cauliflower or potatoes.

3 parsnips, peeled and thinly sliced
1/2 medium onion, finely diced
3-4 c broth/stock or water, divided
2 T olive oil
2 T sweet rice flour, white rice flour, or millet flour
salt and pepper to taste
optional: itty bitty pinch of nutmeg
  1. Peel parsnips and thinly slice.  Steam until tender, then put in blender.
  2. While parsnips steam, saute onions in a saucepan with a little olive oil over medium heat until browned and tender.  Put in blender with steamed parsnips.  heat about 1/2 c broth in the saucepan until simmering, swirl around, and pour into blender.  Puree until smooth.
  3. Heat 2 T olive oil in the saucepan, warm over medium heat, then add flour and stir.  Cook until flour starts to brown and smells nutty, then gradually add about 2 c broth, whisking constantly.  Bring to a scald, then reduce heat.  Gravy should start to thicken.  Simmer for a couple of minutes, stirring regularly to prevent burning.   
  4. Add pureed parsnip mixture and whisk until smooth.   Simmer a couple of minutes, adding more broth as necessary to reach desired consistency and stirring often.  Season to taste with salt, pepper, and if desired, just an itty bitty pinch of nutmeg.
  5. Serve warm drizzled over lentil loaf, or use on cooked grains, steamed vegetables, or anything else!

Wild rice and quinoa create a chewy, wonderful texture for a pilaf


Wild Rice & Quinoa Pilaf Stuffing

serves 8-10

This stuffing uses whole grains instead of bread, but is still full of all the same delicious flavor.  Stuff inside a bird, or serve on the side - either way, it is sure to satisfy.
3/4 c wild rice
3/4 c quinoa
water for soaking
water/broth for cooking
1-2 T extra virgin olive oil
1 1/2 c carrot, grated
3/4 c celery, thinly sliced
10 scallions, thinly sliced
1/3 c fresh parsley, minced
1 T dry thyme
1 T dry rosemary, crushed
1/2 tsp coriander
1/2 tsp garlic powder
1/8 tsp allspice
salt and pepper to taste
optional: handful toasted nuts/seeds
optional: handful dried fruit (apricots, currants, raisins)
optional: diced apple
optional: 1-2 T maple syrup
  1. Place quinoa and wild rice in separate bowls with 3x as much water as grain.  Soak for 6-12 hours. 
  2. Rinse grains (rub quinoa together while rinsing) and drain.  
  3. Cook wild rice: I like to cook wild rice in a rice cooker or pressure cooker.  If using a rice cooker,  cook as directed in your owner's manual.  If using a pressure cooker, follow directions for rice.  I cooked mine for 15 minutes at 5 lbs pressure, placing wild rice grains and 1 1/2 c water in an oiled pan, and placing the pan and 2 c water in the cooker. If cooking in a saucepan on the stovetop, add 2 c water and rice to pan, bring to a boil, cover and reduce to a simmer.  Cook until all water is absorbed and grains are tender.  Remove from heat and let steam about 10 minutes, then fluff with a fork.
  4. Cook quinoa: Place quinoa in a saucepan, add 1 1/2 c water/broth, bring to a boil, then cover and reduce to a simmer.  Cook for about 15 minutes, or until all water has been absorbed.  Turn off heat let sit covered for about 10 minutes.  Remove cover and fluff grains with a fork.
  5. Peel and grate carrot, thinly slice celery, and thinly slice scallion.  If using apple, peel, core, and finely chop.  
  6. Heat oil in a large saute pan.  Saute celery for 1-2  minutes, then add carrots, scallions, and chopped apple (if using), and saute until everything is tender.  Add spices and stir to coat.
  7. Add cooked grains to pan, stirring to mix, and heat mixture over medium heat until evenly warmed through.  Cover and add a little extra broth or water if mixture is getting dry.  
  8. Serve warm.  If desired, sprinkle with toasted nuts/seeds or a handful of dried fruit before serving. 


This dessert has a crystal clear layer of apple cider gelée - beautiful!


Pumpkin Amazaké Custard with Apple Cider Gelée

yield 1 9" round custard, approximately 8-12 servings

This dessert looks elegant, tastes amazing, and is incredibly easy to make.  As always, it is gluten free, egg free, dairy free, and soy free, but there's also no added sugar and it is low in fat.   A layer of apple cider gelée adds a special twist, but the custard can be served just as well without, if desired.  The perfect allergy-friendly dessert that all your guests will enjoy!

Custard
1 c amazaké base + 1 c milk substitute OR 2 cups Grainnaissance Amazake Shake OR 2 cups grain puree (see NOTES below)
2 T arrowroot starch + 4 T milk substitute
2 tsp agar agar powder OR 4 T agar agar flakes
2 c cooked pumpkin or squash, packed (I used butternut!)
1/4-1/2 tsp stevia extract powder (start with less, then add more to taste if desired)
1 T coconut oil, grapeseed oil, or other light tasting oil
1/2 vanilla bean, split and scraped OR 1/4 tsp vanilla powder OR 1 tsp GF vanilla extract
1 T mesquite flour, 1/4 tsp allspice, 1/4 tsp cardamom OR 3/4 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg
1/4 tsp salt

Cider Gelée (do not serve with gelée if on strict ACD)
1 1/2 c apple cider or apple juice
3/4 tsp agar agar powder OR 1 1/2 T agar agar flakes
Make the custard:
  1. Puree amazaké and milk/water in blender until totally smooth.  Strain mixture into a saucepan through a fine sieve to remove any unblended chunks, and set aside.
  2. Put 2 cups of cooked squash in the blender, along with oil, spices, salt, and vanilla, and set aside.
  3. Sprikle agar flakes/powder over amazaké in saucepan, and heat to a simmer over medium heat without stirring.  Then simmer for two minutes, stirring gently until agar is totally dissolved.  Dissolve the arrowroot in 4 T cold milk substitute, and add it to the amazaké mixture.  It will thicken immediately -simmer 1-2 more minutes, stirring constantly.  Mixture will be VERY thick.
  4. Immediately transfer amazaké mixture into blender, and puree all ingredients until smooth.
  5. Pour into an 9" x 1 1/2" round tart/flan/cake pan with a drop bottom or a springform pan.  If your pan is not non-stick, lightly oil the sides of the pan before pouring it in.   Smooth top with a spoon or rubber spatula, and drop pan lightly on counter top a few times to remove air bubbles.  Let sit in a level place for about 30 minutes.  If serving custard without layer of gelée, transfer to refrigerator, let chill 4 hours, then serve.  If serving with gelée...
While it sets, make the gelée:
  1. Pour cider into a small saucepan and sprinkle agar agar powder/flakes over the top.  Heat to a simmer without stirring, then stir and simmer for about 2 minutes, or until agar is totally dissolved. 
  2. Add vanilla if using, and stir again to mix.  Pour into a cool bowl or measuring cup, and place in refrigerator to cool for 10 minutes.  Don't let sit too long, or it will start to set!
  3. Once it has cooled, gently pour cooled cider mixture over custard.  Let sit in level spot for about 20 minutes, then put in the fridge and chill for at least 4 hours, or up to 2 days.
To serve, remove ring, place on serving platter, and slice into wedges just before serving.  If desired, top with a blob of something creamy (whipped cream/cashew cream/coconut cream/rice cream/some other creamy thing) of your choice. It is really tasty with Coconut Bliss Coconut Milk Ice Cream!  

NOTES: 
  • If you do not have amazaké, make a grain puree:  blend 1 cup of very well cooked grain with 1 cup of milk substitute until totally smooth, straining to remove chunks.  I tried this recipe again with leftover mixed brown and wild rice blended with rice milk, and it worked great!  I would recommend using grain that has been cooked with a higher than usual amount of water so it is very soft and very well cooked.
  • If you do not have a drop bottom pan, you could make this in an pie tin, and just serve slices of it like pie.  
  • For individual servings, spoon mixture custard cups or molds and let set, and topping each serving with equal portions of cider gelée as desired.

 

Monday
May252009

Pre-Memorial Day Party Gluten-Free Recipe Round-Up: Grilled Chicken, Roasted Vegetables, Jicama Collard Slaw, Raspberry Rhubarb Bars


On Saturday, I woke up and decided I wanted to make the 5-hour drive home to Oshkosh, Wisconsin to hang out with my parents and grandparents for the Memorial Day weekend. Having a three-day holiday weekend makes for a perfect trip home, and I decided I needed to follow the urge for family time. So, I threw a bag of clothes, a bag of baking ingredients, and bag of produce in the car and hit the road.

Since I need to leave Wisconsin to go back to Minneapolis on Memorial Day, we had our family get-together today. My parents and I and enjoyed a wonderful dinner together on the back porch with my grandparents. Everyone loves good, home-cooked food - I come from a family of great bakers and cooks - so everyone is very open to food that works for my dietary restrictions and trying out new recipes.

We had a great menu - grilled chicken, roasted vegetables, creamy jicama collard slaw, and a delicious raspberry rhubarb coconut bar for dessert. The sun was shining, a cool breeze was in the air and it was family time well-spent. And not only did we have great food, the rest of my family enjoyed the classic Wisconsin cocktail: the Old-Fashioned. Familiar with it? Yeah, probably not, unless you are from Wisconsin. No real Wisconsin family get-together is ever complete without an Old-Fashioned (or a cheese and cracker plate, which the rest of my family also ate). Heck, my absolutely adorable, sweet-looking 86-years-young grandma has an Old-Fashioned every afternoon. It is a combination of whiskey or brandy, 7Up, bitters, cherry juice, and a garnish of cherries, olives, orange, or cinnamon sticks, depending on your preference. My grandma likes hers with whiskey and cherries, and not too much ice, for fear of watering it down too much.  

Example:
Dad to Grandma, after Grandma quickly finishes first pre-dinner Old-Fashioned: "You're done already? You want another one?"
Grandma to Dad: "Well no not right now, but I like to drink it quick before it gets watered down."

 

I hope you enjoy any get-togethers with friends or family on this holiday, and maybe even enjoy these recipes some time. They all passed the test with the parents and grandparents, and passed the test with me too. Check it!  This was a great menu, and left everyone feeling satisfied and happy. Hooray for family time and great food.



 PRE-MEMORIAL DAY GET-TOGETHER RECIPE ROUND-UP

Dad's Mesquite-Smoked Grilled Chicken Breasts (gluten free) 

 

 

 

 

Jicama Collard Slaw with Creamy Sunflower Seed Dressing (gluten free, vegan)

 

 

 


Herb-Roasted Parsnips, Fennel, Carrots, and Brussels Sprouts (gluten free, vegan)

 

 

 

 

Raspberry Rhubarb Coconut Bars (gluten free, egg free, dairy free, sugar free)

 

 

 

 

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