BASIC GLUTEN-FREE GRAVY with MUSHROOM STROGANOFF VARIATION

Serves about 5-6

Add the following to the blender:

1/2 C. fresh onion chopped and sautéed until mildly caramelized with 1/4 tsp. salt

1/2 C. Almonds blanch for 2 minutes and remove skins

1/2 C. lightly browned rice flour

6 Olives

2/3 C. Olive juice

Salt to taste (start with about 1/2 tsp.)

1 T. Garlic powder

2 - 3 tsp. Onion powder

Add 1 and 1/4 quarts of water.  If your blender is too small, add just enough to blend well and you can add the additional water later.

Blend until creamy.

Transfer to a large sauce pan and cook until any grittiness from the rice flour is gone.  You may need to add more water if it thickens more than desired.

Stroganoff Variation:

Add 1/4-1/3 C. lemon juice.

Saute up to 1 1/2 lbs fresh mushrooms and add to the gravy after you finish blending the ingredients/when you begin to cook it.

GLUTEN FREE BREAD

• 1+1/2 C. organic brown rice flour
• 2 T. organic soy flour
• 1/4 C. organic potato flour
• 1/4 C. tapioca flour
• 3/4 t. salt
• 1/3 C. organic turbinado sugar
• 1 T. guar gum
• 1 Tbsp. active dry yeast
• 1+3/4 C. warm soy milk or almond milk
• 4 T. olive oil

Instructions:

• Mix dry ingredients, including yeast, together. Add wet ingredients and mix with hand mixer or stand mixer for 10 minutes with a dough hook if available.
• Oil the baking pan and fill with dough and pat down. It will not be a bread dough consistency.  Let rise 1 hour in a warm place.
• Bake at 375 degrees F for 35 – 45 minutes.  Let stand for 10 minutes before removing from pan.

FRENCH CREPES with Gluten-free Variation

Blend for about 1 minute:
          1+1/2 cups water
          1/4 cup raw cashews, rinsed
          1/2 cup quick oats
          1/2 cup whole wheat or brown rice flour if you want to make them gluten-free
          1 tablespoon flax seeds
          1 tablespoon apple juice concentrate or 1/2 tablespoon honey
          1/2 teaspoon salt
 
Lift preheated lightly-oiled* skillet from burner and pour in 1/4 cup batter, tipping in a circular motion so crepe flows large and thin. Using medium-high temperature, cook for about one minute. When dry on top, loosen gently with spatula and turn, cooking the other side for about 30 seconds.  Unless using a nonstick skillet, you will need new oil after every 2 to 3 crepes.
 
* “Lightly oiled” means to rub coconut oil or lecithin on with a paper towel

PESTO!

Put into food processor and pulse until finely chopped:
        5 cloves garlic

Add and pulse until ground:            
        1 cup pine nuts (or walnuts or almonds)

Then add and chop but not smooth:
        ¼ to 1/3 cup extra virgin first cold-pressed olive oil          
        1/2 teaspoon salt
        1+1/2 cups fresh basil (broccoli, kale, cilantro, parsley, blanched nettles or arugula work well as a substitute)

Your pesto should still have texture.  If desired, add more salt to taste, and enjoy!

SPINACH CAULIFLOWER SALAD

Combine the following in a bowl:

1 pound of Spinach, torn in bite-sized pieces

½ medium cauliflower, broken into florets, cut in ¼ ‘ slices

1 large avocado

Combine these remaining ingredients in a small jar, cover and shake well:

¼ c. lemon juice

1 T. Olive Oil/Sesame Oil//Flax oil

1/2 t. Salt

1 t. dry basil leaves

1 clove garlic, minced

dash of ground nutmeg

Pour over vegetables and gently toss.

Sprinkle with ½ c almonds, soaked 12 hours, blanched, and chopped (optional).

Serves 6