Cauliflower Curry

This is a SIMPLE curry recipe. So simple! Chop up a head of cauliflower. Lay out in a casserole pan. Add a can of peas (or fresh or frozen peas) Pour over it a jar of Mike’s Organic Curry Love sauce. “Yellow Thai Curry” used in this case. Bake in oven at 350 for 30…

Raw Chocolate Bars

These are delicious–as good as or better than any other chocolate bar, so you may as well eat raw! Flavors: Caramal, Acai, Goji, Maca Chocolate, Rose Macqui (not sure what the last 2 are, but how can you go wrong?) http://www.righteouslyrawchocolate.com $6.99 at Whole Foods- seems like a lot but you get 3 full servings…

Eggplant Quisotto

Ingredients: Eggplant, sliced into 1″ thick discs (peeled or unpeeled) Cooked quinoa Minced garlic, balsamic vinegar, olive oil, salt, pepper, spice–whatever you want for flavor. Optional: Ground almonds, chick pea flour, any thickener you have lying around. Cook the quinoa (I use a rice cooker so it’s really easy!) Lay out eggplant slices on a baking sheet. Bake…

Roasted Carrots

Roasted carrots, unlike cooked carrots, are crispy on the outside and reminiscent of roasted potatoes or sweet potato fries. Cut big pieces if possible because they shrink in the oven! Preheat oven to 425 Cut the carrots into bite size chunks–any size/shape you want, but they will shrink a little. Season as desired: olive oil,…

Tofu Teriyaki Bake

The great thing about this recipe is you can add and subtract as you like. Also, teriyaki sauce is typically not gluten-free, but I recommend the delicious San-J Teriyaki Sauce (gluten-free and vegan of course!) at $3-4 for a whole bottle. Ingredients: Firm or extra-firm tofu (cubed or triangles) Mix-n-Match based on what you like…

Roasted Butternut Squash

Ingredients: 1 butternut squash, peeled and cubed Olive oil Salt to taste (Kosher or sea salt recommended) Coat squash with olive oil and lay on baking sheet. Sprinkle with salt. Roast at 400 for 45 minutes, turning once.