Quinoa Pizza Bites

1 cup cooked quinoa
1 cup vegetable stock
1 flax egg (1 tbsp milled flax seed, 3 tbsp hot water, mixed, set aside)
3 tbsp dried breadcrumbs
1 tsp onion powder
1 tbsp dried oregano
1 tbsp dried basil
1 tsp chopped garlic
1/2 cup vegan mozzarella cheese, shredded
Pinch of salt
Cooking spray
Muffin pan

Once quinoa is cooked, stir in flax egg and let cool for 10 minutes. In large bowl, combine cooled quinoa, onion powder, oregano, basil, garlic, 1 tablespoon of the breadcrumbs, shredded cheese, and salt. Mix ingredients until well combined and spread remaining breadcrumbs onto a plate. Roll quinoa mixture into balls using your hands and roll through the breadcrumbs. Place quinoa bites into a greased muffin pan and bake in a 375 degree preheated oven for 25 - 30 minutes.


Sauce
1/4 cup of olive oil
1/2 medium onion finely chopped
1 tsp chopped garlic
2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 tsp dried oregano
1 tbsp balsamic vinegar
1- 28oz can of crushed organic tomatoes
pinch of salt and pepper

In a saucepan heat the olive oil on medium heat. Add the onion and cook for 5-8 minutes stirring often. Add the garlic and continuously stir for another 1-2 minutes. Add the basil, parsley and oregano and stir continuously for another 1-2 minutes. Add the can of crushed tomatoes, pinch of salt and pepper, stir together and then heat to a boil. Once the sauce boils reduce the heat to low and simmering for 25-45 minutes (the longer, the better). Before serving, stir in the balsamic vinegar.

Vegan Pad Thai

1 zucchini
1/8 cup cashews, chopped
2 tbsp almond butter (or peanut butter)
2 tbsp teriyaki sauce
2 tbsp honey
2 tbsp chopped green onion
spiralizer or julienne tool

Run zucchini through spiralizer or julienne tool to get the zucchini noodles, set aside. Combine almond butter, teriyaki sauce, and honey in saucepan and slowly melt over low heat stirring constantly. Once sauce is combined and heated through, pour on top of zucchini noodles. Top with chopped cashews and green onion. Serve immediately.

 

Mushroom Wild Rice

3 bell peppers, tops removed and inside cleaned out
1 cup gluten-free, multigrain rice
3 portabello mushrooms, diced
1/2 onion, diced
2 cups vegetable broth
1 tbsp. minced garlic
1 tbsp. coconut oil
salt and pepper

Preheat over to 350 degrees. Heat coconut oil in pot over medium heat. Add onion and cook until tender, add garlic and mushroom and stir for 3-4 minutes. Add the vegetable broth and rice, increase heat, and bring to a boil. Cover with lid, reduce heat to low, and simmer according to rice directions. While rice is cooking, place peppers on baking sheet with open tops facing up and bake for 10 minutes. When rice is done cooking, add salt and pepper to taste. Remove peppers from oven and spoon the rice into the peppers. Return to oven for 10 minutes. May top with cheese for the non-vegan.

 

Raw Spaghetti

1 zucchini
1 tomato or 1 cup cherry tomatoes
2 dates, pitted
1/2 cup spinach
4 large basil leaves
leaves from 2 sprigs of oregano
3 black or green olives, pitted
1 tbsp olive oil
juice from half a lemon
pinch of salt and pepper
spiralizer, box grater, or julienne tool

6 cherry tomatoes, sliced in half (for garnish)
2 basil leaves julienned (for garnish)
6 banana pepper rings (for garnish)


Run zucchini through spiralizer, box grater, or use a julienne tool to make the zucchini noodles, set aside in serving bowl. Add next 9 ingredients in a blender and blend until a smooth liquid forms. Pour the mixture overtop the zucchini noodles. Place the sliced cherry tomatoes, banana peppers, and basil around the pasta for garnish. Makes one large serving.