Sesame Sauce & Hoisin Sauce

1/4 cup soy sauce
1 tsp toasted sesame oil
2 tsp sugar
1 Tblsp rice vinegar
1 clove minced garlic
1 tsp grated fresh ginger
1/4 tsp crushed red pepper flakes
1 Tblsp chives
2 cups chicken broth
1 Tblsp cornstarch

Combine and serve over rice or rice noodles. Sprinkle with sesame seeds.

Hoisin Sauce

1/4 cup soy sauce
1/4 cup brown sugar or coconut palm sugar
2 Tblsp tomato paste
2 Tblsp apple cider vinegar
1 tsp ginger
1 tsp garlic
1 tsp hot sauce

Combine and serve with Chinese dishes.

Chocolate Frosting

1 oz, Baker's unsweetened chocolate
2 Tblsp raw sugar
1/2 tsp powdered stevia
3/4 cup almond milk
1/3 cup peanut butter or almond butter

Melt the chocolate. Mix in sugar, stevia and milk. Heat on a low boil for about 7 minutes. Remove from heat and mix in peanut butter. Frost immediately.

Carrot Cake

2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp stevia
1/4 cup raw sugar
1 Tblsp cinnamon
3 cups grated carrots
4 eggs
1 1/2 cups oil
1 cup nuts

Preheat oven to 325. Whisk dry ingredients into a large bowl and set aside. In blender, blend 1 cup carrots with an egg and 1/2 cup oil. Repeat twice, adding nuts and extra egg during last blending. Combine with dry ingredients, mixing well. Pour into a greased 13 x 9" pan. Bake for 30 minutes or until toothpick comes out clean. Cool and frost with Cream Cheese Frosting.

Cream Cheese Frosting

1/2 cup vegan butter, softened
2 (8 oz.) packages non dairy cream cheese
2 Tblsp raw sugar
1/4 tsp powdered stevia
1 tsp vanilla extract

Cream butter and cream cheese together. Blend in sugar, stevia and vanilla until smooth.

Chocolate Ice Cream

1 1/2 oz. Baker's unsweetened chocolate
2 Tblsp raw sugar
3/4 tsp powdered stevia
1 tsp vanilla
3 cups coconut or almond milk

Melt the chocolate over low heat in a heavy-bottomed pan. Stir in the sugar and several ounces of the milk. Boil on low for 2-3 minutes. Add the rest of the milk, vanilla and stevia. If still warm, chill the mixture in the refrigerator before pouring it in the ice cream maker.

Chex Mix

3 Tblsp earth balance vegan butter
1/2 tsp salt
2 tsp lemon juice
4 tsp Worcestershire sauce
3 1/2 cups rice chex
3 1/2 cups corn chex
1 cup roasted mixed nuts
1 cup gluten free pretzels

Preheat oven to 350. In 15x10x2" baking pan melt butter in oven. Remove and stir in salt, lemon juice and Worcestershire sauce. Gradually add chex, nuts, and pretzels. Stir until all pieces are evenly coated. Bake 20 minutes, stirring after 10 minutes. Spread on paper towels to cool. Store in airtight container.

Chocolate Zucchini Muffins

11 oz. Gluten Free Flour Blend
1 Tblsp baking powder
1/4 tsp xanthan gum
1/2 tsp salt
1 tsp powdered stevia
1 Tblsp raw sugar
1/3 c cocoa powder
3 eggs
1/2 cup oil
1 cup almond milk
1 tsp vanilla
1 packed cup shredded zucchini
1/3 cup mini dairy free chocolate chips

Preheat oven to 375. In large mixing bowl, whisk together dry ingredients. Blend wet ingredients in a blender or food processor. Whisk together the dry and wet ingredients. Stir in chocolate chips. Cover bowl with plastic wrap and let sit for 30 minutes. Spoon the batter into 12 greased muffin cups. Bake for 20 minutes or until toothpick comes out clean. Cool muffin pan on wire rack for 10 minutes. Remove muffins and place on rack and cool 10 minutes.

Trail Mix

1 cup large flaked unsweetened coconut, toasted
1/2 cup toasted almonds, sliced or slivered
1/2 cup Enjoy life semi-sweet mini chocolate chips
1/2 cup toasted peanuts
1/2 cup toasted pecan halves
1/2 cup toasted pumpkin seeds
1/2 cup toasted sunflower seeds
1/2 cup toasted walnut halves
2 cups unsweetened puffed millet or puffed rice or rice krispies

Toss all the ingredients together in a bowl. Store in airtight container at room temperature up to 2 weeks.

Makes about 6 1/2 cups. Serving size 1/4 cup

Toasted Nuts:  Preheat oven to 350. Spread the nuts, one kind at a time, in a single layer on a rimmed baking sheet. Bake just until starting to color and you begin to smell their aroma, anywhere from 5 to 10 minutes, depending on the type and amount of nut and whether they were at room temperature. Allow to cool on the pan, and then they are ready to use.

Fudgy Zucchini Brownies

6 ounces gluten free flour blend (1 1/3 cup)
1/2 tsp salt
1/2 tsp xanthan gum
1 tsp stevia
4 ounces semisweet chocolate, chopped coarse
8 Tblsp unsalted butter, cut into 8 pieces
3 Tblsp unsweetened cocoa powder
3 large eggs
2 cups grated zucchini
1/4 cup sugar or coconut sugar
2 tsp vanilla extract

1. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan; spray with vegetable oil spray.
2. Whisk flour, salt, and xanthan gum together in bowl; set aside. Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring often, until melted and smooth, 1 to 3 minutes. Let mixture cool slightly.
3. Blend eggs, zucchini, sugar and vanilla together in blender. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined. Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap and let batter rest for 30 minutes.
4. Adjust oven rack to middle position and heat oven to 350 degrees. Remove plastic and bake until toothpick inserted in center comes out with few moist crumbs attached, 45 to 55 minutes, rotating pan halfway through baking.
5. Let brownies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift brownies out of pan. Cut into squares and serve. (Brownies are best eaten on day they are baked but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 2 days.)

Popcorn Chex Mix

8 cups rice chex
Half a pot of popcorn
2-3 Tblsp oil
2 tsp chili powder
1-2 tsp garlic powder
1/3 cup parmesan
1/4 c peanuts

Mix it all together and spread on a cookie sheet. Bake at 350 for about 10-15 minutes, stirring once.

Oven Fried Chicken

3 lbs chicken

Wet ingredients:
2 eggs
1 Tblsp honey
1 Tblsp Dijon mustard

Dry ingredients:
2 cups bread crumbs
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp paprika
salt and pepper to taste

Dredge chicken in wet and dry ingredients. Spray wire rack with cooking spray. Put chicken on rack on top of cookie sheet and spray with cooking spray. Bake at 400 for 45 minutes.

Spaghetti al limone

1 pound pasta
cook and reserve 1 1/2 + 1/4 cup pasta water

Over medium heat
1 Tblsp olive oil
1 medium shallot, minced
1/2 tsp salt
1 1/2 cups pasta water
1/4 cup heavy cream or non dairy milk
Simmer for 2 minutes. Add pasta.
3 Tblsp olive oil
2 tsp lemon zest
1/4 cup lemon juice
1 oz parmesan cheese
1/4 tsp pepper

Put lid on and let sit for 2 minutes.

Add: 2 Tblsp chopped basil and 1/4 cup pasta water.

Marinated Chicken Casserole

4 red potatoes, cut up into squares
4 small carrots, cut up
1 onion, cut up
2 chicken breasts, cut into bite size pieces
1 lemon juiced
3 Tblsp olive oil
3 cloves garlic, crushed
pinch red pepper
1/2 tsp oregano
salt and pepper to taste

Put vegetables and chicken in large zip lock bag. Mix rest of ingredients together and pour into bag.
Mix together and refrigerate for 1-2 hours. Bake at 400 in 13x9 inch pan for 40-45 minutes.

Quinoa and Roasted Veggies

1 cup quinoa, rinsed and drained
2 cups water
pinch salt
Light sesame oil
4 slices gingerroot, cut into matchstick pieces
2-3 shallots, minced
1 tsp each basil and thyme
1 carrot, diced
2-3 celery stalks, diced
Juice of 1 lemon
2 medium zucchini, cut into thin diagonal slices
2 yellow squash, cut into thin diagonal slices
1 red onion, cut in half through stem, thinly sliced crosswise
2 red bell peppers, cut into thin strips
cherry tomatoes, halved

Combine quinoa and water in saucepan and bring to boil. Add salt, cover and cook over low heat until all water has been absorbed, about 20 minutes. Fluff with fork, transfer to medium bowl and set aside. Heat 1/2 tsp oil in skillet over medium heat. Add ginger, shallots and herbs and cook stirring until shallots are translucent. Add carrot and celery and cook stirring until vegetables are just tender, 3-4 minutes. Remove from heat and stir in lemon juice. Mix into quinoa and set aside. Preheat oven to 400 and lightly oil a baking pan. Arrange remaining vegetables in pan and lightly drizzle with oil and soy sauce. Roast, uncovered until vegetables are tender and lightly browned, 20-25 minutes. To serve, arrange layer of roasted vegetables on plates and top with generous scoop quinoa. Serve warm.

4 servings.

Curried Quinoa Salad

3 cups leftover quinoa
1/2 cup chopped cucumber
1/2 cup chopped red onion
1 large carrot, grated
1/2 cup diced celery
1/2 cup diced avocado
1/2 cup sliced black olives
2 Tblsp chopped fresh parsley
4 Tblsp olive oil
2 Tblsp lemon juice
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp turmeric
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp chile powder

Toss quinoa with cucumber, onion, carrot, celery, avocado, olives and parsley. Measure oil, lemon juice and spices into a small jar. Cover the jar and shake together to mix well. Toss with the quinoa mixture and chill.

Variation: Add chopped tomato or bell pepper.

12 servings.

Quinoa Salad

2 cups water
pinch salt
1 cup quinoa, rinsed well
1 cup corn, cooked
1 cup fresh green peas or frozen, cooked
1 cucumber, peeled, seeded and diced
1-2 celery stalks, diced
Juice of 1 lemon
Juice of 1 orange
3-4 fresh basil leaves, minced
soy sauce
2 Tblsp olive oil

Bring water and salt to boil over medium heat. Add quinoa and bring back to a boil. Cover, reduce heat and simmer about 20 minutes or until all liquid is absorbed and quinoa is fluffy. Toss quinoa with corn, peas, cucumber and celery in large bowl. Whisk together lemon and orange juice, basil, soy sauce to taste and oil in small bowl. Pour dressing over hot quinoa mixture and toss to combine. Serve immediately or quinoa will become soggy.  Makes 4 servings.

Quinoa Tabouli

1/2 cup quinoa or 1 1/2 cups leftover cooked quinoa
1 small cucumber, coarsely chopped
1/2 cup chopped parsley
2 green onions, chopped
1 small carrot, shredded
1/4 cup black olives, sliced
3 Tblsp olive oil
1 tsp basil
1/4 tsp onion powder
1/4 tsp garlic powder
2 1/2 Tblsp lemon juice
1/4 tsp salt
1/8 tsp pepper
6 large lettuce leaves

Rinse and cook quinoa. Combine cucumber, parsley, onion, carrot, olives with quinoa in a medium bowl, tossing gently. Place remaining ingredients in a small jar. Cover jar and shake well to mix. Pour mixture over quinoa and vegetables and toss gently until well coated. Cover and chill in refrigerator. Serve on lettuce leaves or chop lettuce and mix into the salad.  6 servings.

Quinoa Pilaf

2 shallots
1 red pepper, chopped
salt and pepper
Fry in oil.
Add:
1 1/2 cups quinoa, rinsed
2 Tblsp olive oil
1 3/4 cups broth
Cook 12-15 minutes, covered.

Add:
1/2 cup slivered almonds toasted at 350 for 6-8 minutes
1 chopped, seeded cucumber
fresh chopped basil
zest of 1 lemon
salt and pepper

Fluff with fork.

Quinoa Stuffed Bell Peppers

Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 cup shredded carrots
8 oz mushrooms, chopped
1 cup packed baby spinach, thinly sliced
2 Tblsp chopped fresh parsley
1 cup cooked quinoa, see instructions below
1 tsp paprika
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
6 green bell peppers, tops removed, cored and seeded
1/4 cup toasted chopped almonds

Preheat oven to 350. Oil a 9x13-inch glass baking dish. In a large skillet, heat 1 Tblsp olive oil over medium-high heat. Saute onion, red bell pepper, and carrots for 5 minutes or until softened. Add mushrooms and sauté for 5 minutes or until softened. Add spinach and parsley; sauté for 2-3 minutes or until spinach is wilted. Stir in quinoa, paprika, cumin, salt, and pepper. Stuff green peppers with quinoa mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. Sprinkle with almonds. Cover and bake in preheated oven for about 1 hour or until peppers are tender.

Tip: Toast almonds in a dry skillet over medium heat, stirring and shaking pan constantly, for 3-4 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.

Cook Quinoa:

Combine one part quinoa with scant two parts water or broth. Bring to a full boil, reduce heat, cover and simmer 10 minutes. Turn off heat but leave covered on burner another 5-10 minutes, depending on desired texture. Quinoa cooks up to about three times its original size.

Herbed Quinoa

Bring to a boil:

2 3/4 cup chicken broth

Add:

Juice of 1 lemon
1 1/2 cup washed quinoa

Simmer for 15 minutes with lid on.

Dressing:

Zest and juice of 1 lemon
salt and pepper
3/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup olive oil

Pour dressing over quinoa.

Quinoa Broccoli Pilaf

1 cup quinoa
2 tsp olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 cup vegetable or chicken stock
1 1/4 cups water
1/3 cup chopped dry-pack sun-dried tomatoes
2 Tblsp lemon juice
1 tsp dried basil leaves
1/4 tsp salt
1/4 tsp pepper
2 cups chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained
2 Tblsp minced fresh parsley or 1 tsp dried parsley
2 Tblsp freshly grated Parmesan cheese
2 Tblsp sliced or slivered almonds, toasted

Place quinoa in a fine mesh sieve and rinse well; set aside to drain. Heat olive oil in a 3-quart saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender. Stir in stock, water, tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil. Stir in quinoa. Cover; reduce heat to low and simmer 10-15 minutes, or until thickened and most of the water is absorbed. Increase heat to medium. Stir in broccoli. Cover and cook 5-7 minutes or until broccoli is crisp-tender; stirring occasionally. Spoon into serving bowl. Garnish with parsley, parmesan and almonds. Serves 8.