Ingredients

• 1 onion, diced
• 1 can cream of coconut (Not coconut milk. Cream of coconut is much thicker.)
• 3 cups Gluten free oats
• 1/2 cup Nucoa (or other butter alternate)
• 1 Gluten free pizza dough
• 20 cups Freshly popped popcorn (20 cups equals filling the air popper to the line twice. Also, yellow corn kernels work way better than white corn kernels; white kernels shrivel up when you pour the caramel sauce on it. )
• 6 ripe avocados, smashed
• 1 cup yellow cornmeal
• 5-6 medium red potatoes, peeled & sliced thin
• 1 cup Rice flour (I use brown rice as white rice makes my baked goods too pale)
• 1 cup sorghum flour
• 2 cups warm water (120-130 degrees)
• 2 tablespoons yeast (not quick rising)
• 1 tablespoon brown sugar, honey or agave syrup
• 1/2 - 1 whole onion, diced
• 3-4 Garlic cloves, sent through press
• 4 oz. can green chilis
• 2 cans diced tomatoes
• 1 can black beans, rinsed
• 1 tablespoon chili powder
• 2 teaspoons cumin
• fresh lime juice to taste
• salt & pepper to taste
• 1/2 bunch cilantro, chopped
• 1/2 cup gluten-free sourdough starter (see additional recipe on website)
• 1/2 cup vegetable oil
• 1/4 cup milk alternate (I use vanilla almond milk)
• 2 Eggs
• 1/2 cup Brown sugar
• 1/4 cup Applesauce
• 1/2 cup Tapioca starch
• 1/4 cup of each: potato or cornstarch, millet and rice or quinoa flour
• 1 1/2 teaspoon Baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons xanathan gum
• 1 box dairy-free vanilla pudding mix (As of the date that I'm uploading this recipe, Jell-o instant pudding is dairy free. That being said, manufacturers change ingredients and recipes regularly so READ THE LABELS!)
• 1/4 teaspoon Salt
• 3/4 teaspoons Cinnamon
• 1 teaspoon gluten free vanilla
• 2 cups Almond milk (I used the sweetened vanilla almond milk by Blue Wave)
• raw pumpkin seeds, rinsed & patted dry
• 2 cans chick pea (aka Garbanzo beans)
• 1/2 cup tahini (sesame seed paste. can be found in the natural food section with other seed and nut butters.)
• 1-2 Garlic cloves, sent through press
• 1/4 cup lemon juice
• 1/3 cup flat leaf parsley, chopped
• 1/3-1/2 cup water
• salt to taste
• 8oz gluten free spaghetti noodles (I like the corn/quinoa noodles the best)
• 1/3 cup reduced fat peanut butter
• 1/3 cup water
• 3 tablespoons ketchup
• 2 tablespoons gluten free hoisin sauce
• 2 tablespoons gluten free tamari (gluten-free soy sauce)
• 2 tablespoons Brown sugar, packed
• 1 tablespoon rice vinegar
• 1 teaspoon dark sesame oil
• 2 green onion, diced
• 1/8 cup cornstarch
• 1/8 cup potato starch
• 1/8 cup sorghum flour
• 3/8 cups white rice flour
• 1 tablespoon flax meal + 3 Tbs water
• 1/8 teaspoon Salt
• 1/4 teaspoon xanathan gum
• 1/2 cup sugar
• 4 tablespoons milk alternate (I used almond milk)
• 4 tablespoons butter alternate, melted
• 2 cups cooked quinoa
• 1/2 cup vegetable shortening
• 1/2 cup Brown sugar, packed
• 1/2 cup sugar
• 1 tablespoon flax meal + 3 Tbs water
• 1 1/2 - 2 cup cooked quinoa, cooled
• 3/4 cups sorghum flour
• 1/2 cup potato or tapioca starch
• 1/2 cup cornstarch or arrowroot starch
• 1/4 cup white rice flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking powder
• 1 teaspoon baking soda
• 1 teaspoon gluten free vanilla extract
• 3/4 teaspoons Cinnamon
• 1/2 teaspoon xanathan gum
• 1 - 1 1/2 cup craisins
• 4 white fish fillets (I used halibut because most Alaskans have halibut in the freezer, but you could use any white fish)
• 1/2 bag sea salt & vinegar chips, crushed (As of posting this, Kettle brand sea salt & vinegar chips are gluten free)
• ranch dip
• 1 pie crust recipe (recipe here: http://meganlierman.com/2013/01/20/gluten-free-vegan-pie-crust/)
• 1 cup sea salt caramel sauce (see recipe on website)
• 12oz steak, sliced thinly
• salt & pepper to taste
• 1 green pepper, sliced thinly
• 1 red onion, sliced thinly
• 2-3 Garlic cloves, sent through press
• 2 tsp. gluten free Worchestershire sauce
• 1/2 tsp. tamari (wheat free soy sauce)
• 2 tsp. rice flour
• 1/2 c. nondairy milk
• 2 oz. non-dairy cheese
• 1/4 tsp dry powdered mustard
• gluten free buns or rolls
• 8 oz. peeled Yukon potatoes, diced
• 4 oz. crimini mushrooms
• 4 oz. white button mushrooms
• 1/2 c. chopped leek
• 1/2 tsp. dried thyme
• 1/2 c. nondairy cheese
• salt & pepper to taste
• 1/2 Tbs. flax meal + 1 1/2 Tbs. water
• 1/2 c. rice or corn Chex cereal, ground (I used my food processor)
• olive oil
• 1 dozen corn tortillas
• 8 oz. nondairy cream cheese
• I large scoop nondairy sour cream
• 1 4-oz. can green chilis (I use mild)
• 1/2 c. onion, diced
• 1/2 rotisserie chicken, diced (I buy the precooked ones at the store and shred or dice it, then make one more weekday dinner with the rest.)
• 1 c. canned coconut milk
• nondairy shredded cheese
• 1/2 lb. ground beef
• 1 lb. gluten free Italian sausage (I use Johnsonville brand)
• 2-3 cans Italian-style tomatoes
• 12 oz. tomato paste
• 3-4 cloves garlic, sent through press
• 1 c. water
• 3 bay leaves
• 1 Tbs. dried parsley
• 1 tsp. basil
• 1 Tbs. salt
• 1 tsp. pepper
• 1/2 tsp. oregano
• 1 tsp. rosemary
• 1/2 tsp. thyme
• 1/4 tsp. sugar
• 1 onion, diced
• 1 1/2 lb. hamburger, ground turkey, moose or bison
• 1 large onion, chopped
• 1 large green pepper, diced
• 2 cans diced tomatoes
• 2 cans beans, drained & rinsed (I usually use northern and kidney beans)
• 1/3 c. chili powder
• 1 Tbs. cumin powder
• salt & pepper to taste
• 3 cloves garlic, minced
• I boneless pork butt roast, 3-4 lbs.
• 1 large onion, sliced
• 1 can tomatoes & chilis (if you are sensitive to tomatoes, use 1 small call green chilis and about 1/2 c. broth)
• 1 tsp. sugar
• 1 tsp. cornstarch
• 1 tsp. salt
• 3/4 tsp. ground cumin
• 1/2 tsp. dried red pepper, crushed
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 cans gluten free chicken broth
• 175g self-raising flour
• 2 Tbs. flax meal + 9 Tbs water
• 2 Tbs. agave syrup
• 1 can pumpkin (14 oz.)
• 1 1/4 c. rice flour (superfine grind)
• 1/4 c. potato starch
• 1/4 c. tapioca starch
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 2 tsp. baking powder
• 1/2 tsp. xanathan gum
• 1/2 tsp. salt
• 1/2 c. vegetable oil
• 1 1/4 tsp. cinnamon
• 1 1/4 tsp. ground ginger
• 1/4 tsp. each nutmeg, allspice & cloves
• 5 c . vegetable broth
• 1 bunch cilantro
• vegetable oil
• 2 cloves garlic, minced
• 2 Tbs. gluten free Chinese five spice powder
• 1 1/2 lb. boneless pork spareribs, extra fat removed
• 14 oz. can petite diced tomatoes
• 2/3 c. hot water
• 2 Tbs. gluten free soy sauce (I use San-J Tamari)
• 2 Tbs. Thai fish sauce
• 2 Tbs. sugar
• 1 lime
• 1/2 c. nondairy powdered soy, rice or coconut milk
• 2 c. gluten free graham cracker crumbs
• 1/2 c. nondairy butter, melted
• 14 oz. nondairy sweetened condensed milk
• 1 c. chopped nuts
• 6 oz nondairy chocolate chips
• 1 1/2 c. flaked coconut
• 1 c. gluten free oats
• 2 cucumbers, peeled & sliced thinly
• 3-4 chicken breasts, cut into strips
• 1/2 c. tamari
• fresh squeezed juice of one lime
• 1 Tbs. brown sugar
• 2 Tbs. gluten free curry powder
• 4-5 cloves garlic, sent through press
• sriracha hot sauce or other hot sauce, to taste
• 1 onion, sliced thickly
• 2 c. milk or nondairy alternate
• 1/2 c. gluten free bread crumbs (I pulse some gluten free bread in a food processor)
• 1/2 c. rice or corn cereal, crushed
• 1 1/2 tsp. gluten free Italian seasoning
• salt to taste
• 1 stick butter or nondairy butter alternate, softened (I use Nucoa)
• 3/4 c. sugar
• 1 egg
• 1 tsp. gluten free vanilla
• 2/3 c. sorghum flour
• 1/3 c. brown rice flour
• 1/3 c. tapioca starch
• 1/2 c. white rice flour
• 3/4 c. gluten free graham cracker crumbs
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3/4 tsp. xanathan gum
• 1/4 c. honey or agave syrup
• 5 chocolate bars (Hershey or other non-dairy chocolate bar)
• 1 small jar marshmallow cream
• 1 lemon, sliced
• 1 wild Alaskan salmon fillet (NEVER use or buy farmed fish!)
• sea salt & pepper to taste
• leftover cooked salmon
• 1 lb. ground turkey
• 1 tsp. oregano
• 1 tsp. onion powder
• 1 tsp. basil
• 2-3 cloves garlic, minced
• salt & pepper to taste
• 1/2 c. sour cream (can use nondairy if dairy-sensitive)
• 1/4 red onion, sliced thinly
• 1/2 cucumber, peeled & diced
• 1 package Udi's gluten free pizza crust
• handful of kalamata olives, pitted & halved
• 1 package gluten free noodles (I used Tinkyada)
• 1/4 c. olive oil
• 1 lb. gluten free Italian sausage
• 1 c. quinoa
• 1 lb. uncooked shrimp, peeled & deveined
• 1/4 c. olive oil
• 2 Tbs. tequila
• juice of 1/2 lime
• 2 Tbs. chopped cilantro
• 3-4 cloves garlic, sent through press
• sea salt to taste
• corn tortillas, sour cream, avocado or other toppings
• 1 box Zatarain's gluten free jambalaya mix (don't judge--this is for a quick weeknight meal!)
• 1-2 c. diced cooked chicken
• 1 package gluten free sausages, sliced (I use Johnsonville chicken sausage)
• 1-2 c. raw shrimp, peeled & deveined
• 2 1/2 c. water
• salt & pepper to taste
• I lb. gluten free pasta (I used Tinkyada)
• sundried tomatoes, sliced
• 1 jar marinated artichoke hearts, chopped
• gluten free greek salad dressing
• 1 lb. gluten free rope sausage (I use Johnsonville turkey keilbasa)
• 1 red onion, sliced thinly
• 2 bell peppers, sliced
• 3-4 cloves garlic, sent through press
• salt-free Cavendar's seasoning, to taste (The original Cavendar's contains MSG, which may or may not contain gluten)
• 2 Tbs. basalmic vinegar
• 1/2 c. sorghum flour
• 1 premade gluten free pizza crust (I used Pasta Loioco's gluten free crust. )
• 1 c. almond meal (almond flour)
• 1 c. brown sugar
• 1/4 c. quinoa flour
• 3/4 c. granulated sugar
• 1/2 c. vegetable oil
• 2 Tbs. flax meal + 6 Tbs. hot water
• 1 c. canned pumpkin ((or mashed, cooked pumpkin))
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 c. brown rice flour
• 2/3 c. sorghum flour
• 1/3 c. tapioca starch
• 3/4 tsp. each: cinnamon & ground ginger
• 1/8 tsp. each: nutmeg, allspice, cloves
• 1 tsp. gluten free vanilla extract
• 3 Tbs. nondairy milk alternate (I use almond milk)
• 1 c. gluten free oats
• 1 c. wild rice mix
• 1 Tbs. vegetable oil
• 1 Tbs. olive oil
• 3/4 c. sugar
• 6 russet potatoes, scrubbed
• 1/2 bunch green onion, chopped
• 1 c. shredded non-dairy cheese (or you can use regular cheese if you can tolerate it)
• 1/2 - 1c. non-dairy sour cream (or you can use regular if you can tolerate it or alternately add this much chicken or vegetable stock)
• 1/2 lb. bacon, cooked crisp (you can use vegan bacon bits too)
• salt & pepper to taste
• 2 c. diced halibut
• 1 package Baker's German chocolate (can use 1 c. nondairy chocolate chips)
• 1 can sweetened condensed milk (see my recipe for nondairy sweetened condensed milk if you need dairy free)
• 1 c. heavy whipping cream (for dairy free, skim fatty cream off top of canned coconut milk and whip)
• 3-4 c. broccoli, cut into florets & blanched (blanching: put into boiling water for 3 minutes or so, then drain)
• 1 stalk fresh lemongrass, chopped
• 2 shallots, chopped
• 1 tsp. ginger or 1 medium piece fresh ginger
• 5 cloves garlic, chopped
• 1 tsp. coriander
• 1 tsp. cumin
• 2 1/2 Tbs. gluten free fish sauce (this can be found in the Asian food aisle at your grocery store)
• 1 tsp. turmeric
• 2 Tbs. brown sugar or coconut crystals
• 1 Tbs. fresh lime juice
• Sriracha or other hot sauce to taste
• 1-2 cans coconut milk
• a combination of meats and/or vegetables of your choice (I use leftover chicken/turkey/pork and usually carrots, potatoes (I like the skins on) and onion)
• Cooked jasmine rice
• 1 c. butter, non-dairy butter or vegetable shortening
• 1/4 c. butter, non-dairy butter or shortening
• 4 Tbs. coconut milk
• 2 c. gluten free flour blend (I used King Arthur brand)
• 1/2 c. non-dairy butter
• 1 Tbs. sugar
• 1/2 tsp. salt
• 2 1/4 tsp. yeast (or one package of yeast)
• 1 Tbs. flax meal + 3 Tbs. water (or 1 egg if you can tolerate it)
• 1/2 c. non-dairy milk
• 1/4 tsp. xanathan gum
• 1/4 c. sugar
• 1/4 c. brown sugar
• 1 tsp. cinnamon
• 3 Tbs. non-dairy butter, melted
• 1 1/3 c. powdered sugar
• 1 Tbs. non-dairy butter
• 2 Tbs. hot water
• 1 tsp. gluten free vanilla
• 1/4 c. corn syrup
• 1 3/4 c. sugar
• 4 c. full fat non-dairy milk (I like canned coconut milk) (If you want to use dairy, use 2 c. heavy cream and 2 c. whole milk)
• 1 Tbs. gluten free vanilla extract
• 1 tsp. gluten free peppermint extract (or a few drops of peppermint oil--add to your desired intensity)
• 1 dozen candy canes, crushed finely
• 1 1/2 c. ice cubes, preferably crushed
• 2 Tbs. gluten free oats
• 3 Tbs. almond butter (I like using Justin's Maple Almond butter)
• 1/2 c. almond milk
• 1 1/2 Tbs. pure maple syrup
• 1 Tbs. unsweetened cocoa powder
• 9 c. gluten free waffle-style cereal (I use Chex rice cereal)
• 1 6-oz. bag non-dairy chocolate chips
• 1/2 c. creamy peanut butter
• 1/4 c. non-dairy butter
• 2 tsp. gluten free vanilla extract
• 2 c. powdered sugar
• 1 lb. ground beef, deer, moose, or other meat
• 1/2 c. Nondairy butter
• 3 Tbs. flax meal + 9 Tbs water
• 3/4 c. white rice flour
• 1 c. superfine white rice flour
• 1 1/2 c. cooked, diced chicken
• 1 acorn squash, halved & cleaned
• 2 Tbs. coconut oil, melted
• 2 Tbs. maple sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 4-6 carrots, peeled and sliced
• 1 c. walnuts
• 1 pie crust recipe, made into mini crusts (http://meganlierman.com/2013/01/20/gluten-free-vegan-pie-crust/)
• 2 lbs. venison, cubed
• 1 c. superfine rice flour
• 4 Tbs. chili powder
• 1 c. superfine brown rice flour
• 1 pre-packaged gluten free pizza crust (I used the herb one from Pasta Loioco)
• 1 lb. ground pork
• 6 Tbs. nondairy butter, softened
• 1/2 c. superfine brown rice flour
• 1 lb. gluten free Italian sausage
• 2 lbs. white fish fillets, cut into
• 4 c. peeled & diced ripe bananas
• 1 salmon, filleted and cut into 6-8 even pieces
• 1/4 watermelon, rind removed & chopped
• 2 heads romaine lettuce or mixed greens, chopped
• 1 c. rice OR almond flour
• 1 1/2 lbs. halibut, diced (or other white fish: cod, tilaipa, etc.)
• 2 c. cashews
• 1 stick butter, at room temperature (this works for both dairy and nondairy butter))
• 1 lb. gluten free breakfast sausage (I use Jimmy Dean regular sausage)
• 1 1/2 c. water
• 14 oz. jar of marinated artichoke hearts
• 12 jalapeno peppers, sliced lengthwise and seeded
• 4 chicken breasts, butterflied
• 1 lb. ground pork
• 1 large zucchini, cut into rounds
• 4-5 large apples, peeled & chopped
• 8 c. air popped popcorn (I use yellow kernels as they hold their shape better)
• 2/3 c. rice flour
• 4 slices thick, nitrate free bacon, chopped
• 6 c. puffed rice cereal
• 1 3/4 c. Cup 4 Cup flour blend (You can use any all purpose gluten free flour blend)
• 3/4 c. sorghum flour
• 1 14 oz. bag gluten free croutons (alternately cut up a loaf or two of gluten free bread, toss with olive oil & salt/pepper and oven roast at 400 for 15 minutes, stirring once)
• 1/2 c. butter or non-dairy butter
• 3 c. mashed (cooked) sweet potatoes or yams
• 2/3 c. nondairy milk (I prefer almond or coconut milk)
• 2 Alaska king crab legs, cooked, shelled & chopped
• 4 slices bacon, chopped
• 9 c. gluten free rice cereal (like Chex or something similar)
• 1 lb. gluten free salami
• 1 1/2 c. gluten free flour blend (I experimented using Namaste brand)
• 1/2 bunch asparagus, chopped
• 3/4 c. superfine brown rice flour
• 1 box arborio rice
• 1/2 lb. bacon, chopped
• 1 1/2 c. kosher salt
• 1 lb. gluten free pasta, cooked & drained
• 3/4 c. butter
• 6 Tbs. coconut aminos
• 1 lb. gluten free pasta, cooked al dente & drained
• 1/2 c. butter or non-dairy butter alternate
• 1 c. superfine rice flour
• 1 Pound Ground beef (Omit meat products or substitute with ground meatless crumbles for vegetarian/vegan option. )
• 5000g Chocolate Chips (Use dark chocolate. It is better.)
• 1 cup dairy free cheese, shredded
• 2 tablespoons Bird's eggless custard powder
• 2-3 thick slices Sweet onions
• 1/4 cup Olive oil
• 3/4 cups Brown sugar
• 1/2 cup Gluten free graham crackers, crushed (I use Josef brand cinnamon cookies)
• 1/2 Ground pork (Can also use Italian sausage)
• 1/4 cup unsweeteed almond milk (can also use regular milk or other dairy alternates)
• 1 cup Nucoa, butter or earth's balance
• 3/4 cups Brown sugar
• 1 cup gluten free tamari (Tamari is a wheat-free gluten-free soy sauce. I use San-J brand. )
• 1 cup gluten free teriyaki sauce (see recipe on my site)
• 1/2 cup gluten free tamari (wheat free, gluten free soy sauce. I use San-J brand)
• 2 tablespoons Olive oil
• 4-6 Garlic cloves, sent through press
• 6 Ounce plain coconut yogurt
• 1/4 cup Tapioca starch
• 1 cup Brown sugar, packed
• 3/4 cups soy flour or millet flour (if you use millet flour, the bun texture will be a little more firm than if you use soy flour.)
• 4-6 russet or sweet potatoes, peeled & sliced
• 2-3 sweet potatoes or yams, peeled & sliced into rounds
• 3 tablespoons Olive oil
• 1 cup Dairy-free semi-sweet chocolate chips
• seasoned salt to taste (I use Cavender's Greek seasoning; as of posting the salt-free version is gluten free, but always check the labels!)
• 1-2 tablespoon Olive oil
• 2 tablespoons rice flour
• 2 cups non-dairy milk
• 1 large onion, chopped
• 50g margarine
• 3 c. water
• 1 c. hot water
• 1 c. coconut
• 1 1/2 tsp. salt
• 1-2 Tbs mayo (I use Vegenaise for egg/dairy free mayo)
• 3 Tbs. butter or non-dairy butter
• 2 cloves garlic, sent through a press
• 1 lb. ground turkey
• 2 c. water
• 1/3 c. tapioca starch
• 1-2 c. diced cooked chicken
• 2/3 c. sugar
• 1 c. granulated sugar
• 1/3 c. arrowroot starch
• 1 c. pecans
• 5 c. chicken or vegetable stock
• 2 c. cooked, diced chicken
• 2 medium onions, diced
• 1/2 c. vegetable oil
• 1 c. mayo (I use the Veganaise--dairy and egg free)
• 4 Tbs. butter or nondairy butter alternate, divided & melted
• 1 1/2 c. powdered sugar
• 1/2 c. sugar
• 1/4 c. non-dairy butter
• 1/2 white or yellow onion, minced
• 3/4 c. rice flour
• 3/4 c. sugar
• 3/4 c. potato starch
• 3/4 c. potato starch
• 1/4 c. toasted slivered almonds
• 2 Tbs. coconut oil
• 6 medjool dates, pits removed
• 1 1/4 c. granulated sugar
• 2 cans tomato sauce
• 1/2 c. potato starch
• 1 tsp. each of the following: garlic powder, onion powder, red peppepr flakes & oregano
• 1/3 c. potato starch
• 1/2 lb. bacon, sliced
• 1 egg
• 1/4 c. sugar
• 1 c. granulated sugar
• 1 onion
• 2 c. corn flour
• 4 Tbs. lemon juice + 2 Tbs. water
• 1 stick butter or nondairy butter
• 1 c. water
• 1/2 lb. bacon, cooked crisp (I dice mine, then pan fry it)
• 3/4 c. gluten free oats
• 2 medium red potatoes, peeled & diced
• 1 1/2 c. unsweetened coconut
• 1 Tbs. chives (fresh or dried)
• 4 Tbs. butter
• 1/4 c. pumpkin puree
• 1 c. mayo (You can use vegan mayo without it affecting the flavor)
• 1 package cream cheese (dairy free cream cheese works fabulously!)
• 1/2 c. feta cheese
• 1/2 c. chopped green cabbage (take my advice and don't use purpole cabbage--it turns the patties purple! alternately you can use water chestnuts instead of cabbage)
• 1 jar gluten free & sugar free pizza sauce (you can also use spaghetti sauce)
• 1/4 c. coconut sugar
• 1 c. white chocolate chips
• 2/3 c. sorghum flour
• 1/4 onion, diced
• 1 c. sugar
• 1 c. sugar (You can use coconut sugar, but know that your batter & bread will be much darker)
• 3/4 c. superfine brown rice flour
• 1/2 stick butter (non-dairy works just fine)
• 1 c. vermouth
• 4 Tbs. non-dairy butter, melted
• 1 Tbs. yeast
• 3 green onions, chopped
• 1 medium onion, chopped
• 1 1/2 c. dairy free chocolate chips
• 1 package cream cheese (nondairy works well)
• 3 Tbs. sugar
• 6 oz. shiitake mushrooms, cleaned & chopped
• 3/4 c. sorghum flour
• 1-2 zucchini, chopped
• 1 sweet potato, chopped
• 1/2 c. coconut sugar
• 1 lb. gluten free Italian Sausage
• 3 c. sugar
• 4 Tbs. cooking sherry
• 1/3 c. olive oil
• 1/4 c. sugar
• 1 tsp. salt
• 1/2 cup dairy free sour cream
• 2 tablespoons Sugar
• 1 can Coconut milk
• 3-4 Garlic cloves, sent through press
• 2 teaspoons Baking powder
• 1/2 cup Peanut butter (creamy or crunchy depending on texture you want. Other nut butters or soy butter also work well.)
• 1/2 Ground beef (Can also use ground bison, deer burger or moose burger for those Alaskans out there!)
• 2 tablespoons coconut oil, melted (I use spectrum naturals brand as it doesn't have the strong coconut flavor other coconut oils have.)
• 2 cups Brown sugar, packed
• 3/4 cups gluten free ketchup
• 3/4 cups Brown sugar
• 1/3 cup honey or agave nectar
• 2/3 cups Brown sugar
• 1 large onion, diced
• juice of one lime
• 1 tablespoon vegan mayonnaise
• 1/8 cup sugar
• 1 can corn
• 2 teaspoons Baking powder
• 3/4 cups potato starch
• sea salt to taste
• 1/4 cup Olive oil
• 1/2 cup Rice flour
• 2 tablespoons organic sugar, maple syrup or agave syrup
• 1 tablespoon Olive oil
• 1-2 tablespoon basalmic vinegar
• 1/2 onion, diced
• 1 tablespoon Bird's eggless custard powder
• 8 oz. halibut fillet, skin removed
• 50g caster sugar
• 1 1/2 c. lentils
• 1 1/2 c. granulated sugar
• 1/3 c. vegetable or coconut oil
• 1/2 red onion, sliced thinly
• drizzle olive oil
• 1/4 c. superfine brown rice flour
• 3/4 tsp. oregano
• 1 onion, diced
• 1/4 c. olive oil
• 1/3 c. superfine brown rice flour
• 1 bell pepper, diced (I used half of one orange pepper and halk of a red pepper)
• 1 Tbs. rice flour
• 1 c. nondairy milk
• 1/3 c. tapioca starch
• 1 c. whole almonds
• 1 lb. broccoli, chopped (frozen or fresh)
• 1 bunch green onion, sliced
• 1 1/2 tsp. oregano
• 2 Tbs. flax meal + 6 Tbs. water
• 8 oz. cream cheese (you can use Tofutti dairy-free brand)
• 1/2 onion, diced
• 1 1/2 c. sweet rice flour
• 1 egg or egg replacer (I use 1 Tbs. flax meal mixed with 3 Tbs. warm water. Mix & set aside until called for)
• 2 1/2 c. powdered sugar
• 1-2 cloves garlic, sent through press
• 3/4 c. potato starch
• 1/2 c. vegetable oil (can alternately use 1/4 c. oil, 1/4 c. applesauce)
• 3/4 c. cornstarch
• 3/4 c. cornstarch
• 1/2 c. red seedless grapes, quartered
• 2 Tbs. honey
• 1/2 c. unsweetened shredded coconut
• 3 Tbs. tapioca starch
• 1 can water (use the tomato sauce can)
• 1/2 c. arrowroot starch
• 2 tsp. Hungarian paprika
• 1/8 c. tapioca starch
• 5 cloves garlic, sliced thinly
• 1 small can water chestnuts, drained
• 1/2 c. rice flour (I use superfine brown rice)
• 1/2 c. packed brown sugar
• 6 cloves garlic
• 1 tsp. salt
• 1 tsp. Fruit Fresh (a fruit preserver)
• 1 tsp. crushed red pepper
• 4-5 sprigs fresh mint leaves
• 1 avocado
• 1 c. brown sugar
• 2 Tbs. olive oil
• 1 Tbs. coconut oil
• 1 Tbs. parsley (fresh or dried)
• 1/4 c. rice flour* (*see note for rice-free version)
• 1 tsp. cinnamon
• 1 c. Parmesan or non-dairy parmesan
• 1/2 c. shredded cheddar cheese (dairy free cream cheese works fabulously, too!)
• 3-4 green onions, chopped
• 4-5 green onions, chopped
• toppings of your choice (here I used mini turkey pepperoni)
• 1 tsp. cinnamon
• 1tsp. coconut oil
• 1/3 c. tapioca starch
• 2 cloves garlic, sent through press
• 1 c. corn syrup (I really try not to use corn syrup as it's just so bad for you, but I make an occasional exception)
• 1 1/2 tsp. baking powder
• 3/4 c. arrowroot starch
• 1 c. chopped celery
• zest & juice from 1 lime
• 1/4 c. sugar (can also use coconut sugar)
• 1/4 c. sugar
• 1/2 stalk celery, chopped thinly
• 1 yellow or orange bell pepper, chopped
• 1/4 c. nondairy butter
• 1 large jar pickled asparagus
• 1 1/4 tsp. baking powder
• 1/2 c. white wine
• 1/2 c. tapioca starch
• 1-2 yellow squash, chopped
• 1 onion, sliced or chopped
• 3/4 tsp. mustard seed
• 1 large onion, sliced
• 6 oz. evaporated milk
• 2 Tbs. coconut sugar
• 6 cloves garlic, sent through a press
• 5 Tbs. cocoa powder
• 1 tsp. onion powder
• 1 1/2 cup cream of mushroom soup (see nondairy recipe )
• 1 pinch Salt
• 1 cup Rice flour
• 3/4 teaspoons Oregano
• 1 teaspoon Cinnamon
• 2 teaspoons Vanilla
• 1 tablespoon Fennel seed
• 1/4 teaspoon coarse sea salt
• 1/2 cup karo light corn syrup
• 1/4 cup Red wine vinegar
• 1/4 cup white wine
• 2 tablespoons Brown sugar
• 1/4 cup mirin (rice wine vinegar--you can also use apple cider vinegar)
• 1 celery rib, diced
• 4-6 drops hot sauce (use more if you like it hot! I use Sriracha or Tatatio brands.)
• 1/2 tablespoon honey or agave nectar
• 3 cups plain, unsweetened milk alternate
• 1 can chopped olives
• 1 1/2 teaspoon xanathan gum
• 3/4 cups Tapioca starch
• canola oil for fryer
• sea salt to taste
• 3 cups milk alternate (I use Thai Kitchen coconut milk as it is thick and creamy, but doesn't have a coconut flavor to it)
• pinch of salt
• 3-4 green onion, diced
• 1 cup non-dairy cheese, shredded
• 1/4 cup sugar
• 2 Medium eggs
• 1 c. brown rice, uncooked
• 1/2 tsp. gluten free vanilla extract
• 1/4 c. honey (or use agave syrup for vegan option)
• 1 sliced jalapeno, seeds & membrane discarded
• 1/2 celery stalk, chopped finely
• 1 1/2 c. chicken or vegetable stock
• 3/4 tsp. basil
• 3-4 cloves garlic, sent through press
• fresh juice from 1 lemon
• 1 Tbs. flax meal + 3 Tbs. water
• 1/2 small red onion, diced
• 1 Tbs. flax meal + 3 Tbs. water
• 4 Tbs. nondairy butter alternate
• 1/2 tsp. salt
• 1/2 c. sunflower seeds
• 1-2 shredded carrots
• 3 cloves garlic, sent through press
• 1 1/2 tsp. cumin
• 3 bananas mashed with 1 tsp. baking soda
• 1 small can green chilies
• 3 Tbs. rice flour
• 3/4 c. tapioca starch
• 1/2 c. sorghum flour
• 3 c. shredded sweetened coconut
• 1 Tbs. rice flour
• 1/2 c. cornstarch
• 1 c. canned pumpkin puree
• 1/4 c. corn flour
• 1/4 c. corn flour
• 1 red apple, peeled & diced
• 1 Tbs. water
• 1 tsp. honey
• 1/2 c. fresh squeezed lemon juice
• 2 Tbs. minced dried onion
• 1/2 c. tapioca starch
• 5 tsp. ground cumin
• 3/4 palm or vegetable shortening
• 1 cup diced bell pepper (I used half of one yellow pepper and half of a red pepper)
• 1 inch piece of ginger root, peeled and coarsly chopped
• 1/3 c. tapioca starch
• 1/4 c. sorghum flour
• 3 carrots
• 1/2 tsp. cumin
• 3 c. granulated sugar
• 3 cloves garlic, sent through press
• 4 hard boiled eggs, yolks separated from whites
• 1/2 c. butter or non-dairy butter, melted
• 1 medium yellow onion, diced
• 2 Tbs. honey (or agave if you're vegan)
• 1/2 tsp. garlic powder
• 3 c. milk or nondairy milk (make sure you use unsweetened milk if you use a nondairy alternate)
• 1 tsp. nutmeg
• 1/2 white or yellow onion
• 1/2 lb. bacon
• a handful of kalamata olives, sliced in half
• 1 one-inch piece of ginger root, peeled and grated
• mozarella cheese, shredded (can use non-dairy cheese)
• 1 c. water
• 1/4 tsp. gluten free banana extract
• 2 tsp. baking powder
• 2 c. water
• 1 c. nut or seed butter (my favorites are peanut or almond butter)
• 1/2 tsp. baking soda
• 3/4 c. tapioca starch
• 1 large onion, chopped
• 1/8 tsp. of each of the following: pepper, basil, oregano
• 1 tsp. gluten free vanilla
• 2 Tbs. nondairy butter, melted
• 1 Tbs. mayonnaise (use Paleo mayo--check out the recipe from Nom Nom Paleo)
• 4 red potatoes, cleaned and diced
• 1/2 c. nut butter or seed butter of choice
• 1/2 tsp. baking soda
• 1/4 c. gluten free Thai fish sauce
• 1/3 c. arrowroot starch
• 1 red onion, chopped
• 1/2 lb. brussel sprouts, quartered
• 1 tsp. coriander seed
• 3-4 cloves garlic, sent through press
• 1 package white chocolate chips
• 1 tsp. arrowroot starch
• 1/2 c. white wine
• 1 egg, beaten (alternately, you can use 1 Tbs. flax meal mixed into 3 Tbs. warm water)
• 2 egg yolks (or 1 Tbs. flax meal mixed into 3 Tbs. warm water)
• 2 cups cooked quinoa
• 1 cup Dairy-free semi-sweet chocolate chips
• 1 cup Tapioca starch
• 3/4 teaspoons Basil
• 1/2 cup Applesauce
• 1/2lb Powdered Sugar
• 1 tablespoon White vinegar
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1 tablespoon gluten free worscestershire sauce
• 1 tablespoon ground or shredded ginger (pickled ginger also works)
• 1/3 cup orange juice
• 1 teaspoon ground ginger
• 3 tablespoons Rice flour
• 1 tablespoon lime juice
• 2 medium sweet potatoes or yams, peeled & diced
• 1 small can green chilies
• 1/2 teaspoon Salt
• 3/4 cups white rice flour
• pepper to taste
• 1/2 bunch green onion, diced
• 2 tablespoons Bird's eggless custard powder
• handfulgrape tomatoes, halved
• 1/2lb cooked bacon, crumbled (bacon makes EVERYTHING better!)
• pinch of salt
• 1 cup corn
• 4 tablespoons milk
• 2 cans diced tomatoes
• 1/8 tsp. salt
• 1/2 tsp. salt
• 2-3 Tbs sugar
• 1/4 small onion, chopped finely
• 1 1/2 c. 2% milk or non dairy milk
• 1/2 tsp. ground pepper
• 4 c. canned tomatoes
• 1 package grape tomatoes, quartered
• 1/4 c. vegetable oil or melted coconut oil
• 2-3 cloves garlic, sliced thinly
• 1 1/4 tsp. gluten free vanilla extract
• 1/2 tsp. salt
• 1/2 c. almond meal
• 1 c. dried cranberries
• 1/2 onion, chopped
• 2 c. fresh green beans, cleaned & cut
• 1 1/2 lb. extra lean ground turkey
• 2 Tbs. almond milk
• 1 small onion, diced
• 3 c. milk or nondairy milk
• 3/4 c. potato starch (not potato flour!!)
• 1 c. superfine brown rice flour
• 6 oz. non-dairy chocolate chips
• 2 tsp. salt
• 1/4 c. quinoa flour
• 1 c. brown rice flour
• 1/4 c. tapioca starch
• 1/4 c. tapioca starch
• 1 green onion, chopped
• 2 tsp. cinnamon
• zest from 2 lemons (zest them first, then squeeze them)
• 1 tsp. onion powder
• 2 c. gluten free oats, ground in food processor
• 4 tsp. salt (or to taste)
• 2/3 c. brown sugar
• 3 green onions, sliced
• 4 green onions
• 3/4 tsp. baking powder
• 1/4 c. tapioca starch
• 1 large handful kale
• 1 tsp. chili powder
• 2 c. light brown sugar
• 1/2 c. light brown sugar or maple syrup
• 3 green onions, chopped
• 1/4 tsp. turmeric
• 1 tsp. dried chili (or more/less depending on how spicy you want them)
• 1/2 tsp. ground pepper
• 2 Tbs. cooking sherry
• 1/2 tsp. ginger
• 1 Tbs. lemon juice
• 1/2 c. chopped or sliced sundried tomatoes
• 1 Tbs. coconut aminos (or 1-2 Tbs. gluten free soy sauce)
• 1/8 tsp. gluten free rum extract
• 1/4 c. melted coconut oil + 1/4 c. applesauce
• 1 tsp. organic chicken boullion
• 2 c. non-dairy chocolate chips (you can use regular chocolate chips or for a twist, use 1 c. chocolate chips and 1 c. butterscotch chips)
• 1 tsp. salt
• 1 Tbs. xanathan gum
• 2 c. chicken stock (one can of prepared broth if you aren't using fresh broth)
• 1 crumbled bay leaf
• 2 eggs (alternately use 2 Tbs. flax meal mixed into 6 Tbs. warm water)
• 1 egg or 1 Tbs. flax meal mixed into 3 Tbs. warm water
• salt & pepper to taste
• 1 can organic chicken broth
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 6 c. chicken or vegetable stock
• 1 1/2 tsp. baking powder
• 1-2 red, yellow and/or orange bell peppers, chopped
• sea salt & pepper to taste
• 1 tsp. black pepper
• 2/3 c. dry white wine
• 1 7 oz. jar marshmallow creme
• 2 Tbs. coconut oil
• 1/2 c. chicken broth
• 1 1/4 c. gluten free graham cracker crumbs
• 3/4 c. gluten free beer (I used Omission Pale Ale)
• 1 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 teaspoon Vanilla
• 1 cup Dairy free chocolate chips (I use Chocolate Dream brand)
• 1 can Black olives, chopped
• 3 tablespoons water
• 1/2 teaspoon Salt
• 1 tablespoon powdered mustard
• 3-4 Garlic cloves, sent through press
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 tablespoon minced garlic
• 1/2 red onion, finely chopped
• 1/2 teaspoon Salt
• 3 tablespoons Olive oil
• 1 cup yellow cornmeal
• 1/2 teaspoon Cinnamon
• 2 tablespoons Brown sugar
• 3/4 teaspoons hungarian paprika
• 1/2lb bacon, diced & cooked crisp (can also use Bacos or a bacon alternate for a vegetarian/vegan version)
• 1 teaspoon gluten free vanilla extract
• 2 cups frozen broccoli
• 1/4 cup toasted almonds
• 1 can canned coconut milk (use full fat)
• 14 oz coconut milk (or one can)
• 1 teaspoon vanilla extract
• 4-5 carrots chopped
• 1 tsp. gluten free vanilla extract
• 1/4 c. rice vinegar
• salt & pepper to taste
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 12 oz. tomato paste
• 1 cucumber, peeled and diced
• 1 c. nondairy milk (I used vanilla Blue Diamond almond milk)
• mozarella cheese
• 1/4 tsp. gluten free almond extract
• 3/4 c. nondairy butter alternate
• 1/2 c. nondairy butter alternate
• 1 Tbs. flax meal + 3 Tbs. warm water
• 3 1/2 c. chopped rhubarb
• 2 Tbs. flax meal + 6 Tbs. water
• 1 2/3 c. sugar
• 1 1/2 tsp. gluten free vanilla extract
• 3 Tbs. Minute tapioca (dry from the box)
• 4 Tbs. brown rice flour
• 1/2 c. sugar
• 1 1/2 tsp. cinnamon
• 3 Tbs. vegetable oil
• 2 Tbs. sesame seeds
• 8 oz. cream cheese (I use the herb & garlic dairy-free kind--Tofutti brand)
• 1 small napa cabbage, chopped
• 1/4 c. chili powder
• 1 1/2 tsp. baking powder
• 3 gloves garlic, minced
• 3 c. shredded cheddar cheese or nondairy cheddar alternate
• 1/4 c. millet flour
• 1 c. arrowroot starch
• 1/4 tsp. pepper
• 1 tsp. xanathan gum
• 2/3 c. sorghum flour
• 2 tsp. xanathan gum
• 2 tsp. xanathan gum
• 2 Tbs. plain almond butter
• 1 c. water
• 1 tsp. garlic powder (or use a few fresh cloves, sent through press)
• 1/2 c. pecans, toasted
• 1 1/2 tsp. ground black pepper
• 2/3 c. granulated sugar
• 2-3 c. shredded cheese (I used a combination of medium cheddar and mozzarella)
• 1 Tbs. gluten free soy sauce (tamari) or coconut aminos (use cocnut aminos for Paleo version)
• 1/4 tsp. salt
• 3/4 c. unsweetened cocoa powder
• 1 large handful spinach
• 1 tsp. garlic powder
• 1 tsp. ground cinnamon
• juice from 2 limes
• 3 Tbs. apple cider vinegar
• 1 tsp. cinnamon
• 1 small serrano chili, seeded and cut into quarters lengthwise
• flaked sea salt to taste
• salt to taste (if you use salted butter, you may not need salt)
• salt & pepper to taste
• 1/2 tsp. cloves
• 1/2 c. gluten free bread crumbs (In a food processor, process 2-3 pieces of gluten free bread until they are breadcrumb consistency)
• 1 tsp. dried oregano
• (optional) 1 egg as a binder (I find that the patties actually stick together better without the egg)
• 2 Tbs. powdered sugar
• 1/3 c. sugar
• 1/2 c. coconut sugar
• 1/4 c. shortening (any kind)
• 4 1/2 tsp. rapid rise yeast
• 1 tsp. Italian seasoning
• salt to taste
• 1/2 c. non-dairy milk
• 1/2 c. superfine brown rice flour
• 1 can organic corn kernels
• 2 c. powdered sugar
• 6 Tbs. cold butter, chopped (can use nondairy butter)
• 4-6 oz. Fontina cheese (you can use a nondairy alternate)
• 1/2 tsp. baking soda
• 3-4 cloves garlic, sent through press
• 1/4 tsp. crushed red pepper flakes
• 1 14-oz. can petite diced tomatoes (or same amount of fresh tomatoes
• 1/2 tsp. vanilla extract
• 1 Tbs. grated fresh ginger root
• 3 Tbs. tomato paste
• 1/2 c. shredded coconut
• 1 large sweet onion
• 1/2 teaspoon Pepper
• 1/2 teaspoon Salt
• 1 cup Almond milk (Soy or rice milk works well too)
• 1 1/2 cup Soy mozarella & cheddar cheese (Or a mixture of regular cheese if you can tolerate dairy)
• Sliced apples
• 1/2 teaspoon gluten free vanilla
• 1 teaspoon sweet Hungarian paprika
• 3-4 Garlic cloves, sent through press
• 1 teaspoon Tapioca starch (or more, based on sauce consistency you want)
• 2 cans petite diced tomatoes
• salt & pepper to taste
• 1/2 teaspoon Onion powder
• 1 onion, diced
• 1/2 cup corn flour
• 1 1/2 teaspoon gluten free vanilla
• 1 tablespoon xanathan gum
• 1 cup non-dairy cheese, shredded (I use a combination of white and orange cheese; non-dairy orange cheese turns a freakishly weird color when made into sauces, so I use a combination so as to not freak my kids or husband out!)
• salt & pepper to taste
• salt & pepper to taste
• 3/4 teaspoons curry powder
• juice of 1/2 lime
• 200g chocolate
• 1 large onion, chopped
• 1/2 c. pecans
• 1/3 c. parmesan cheese or nondairy parmesan-style cheese (such as Daiya)
• 1/2 tsp. onion powder
• 1/2 c. water
• 2 carrots, grated
• 2 tsp. baking powder
• 1/2 tsp. baking powder
• 3/4 c. granulated sugar
• 1/4 c. + 2 Tbs. honey (can also use agave for vegan)
• seasonings to taste
• 2 Tbs. gluten free fish sauce
• 2 bay leaves
• 1 c. brown rice flour
• salt & pepper to taste
• 1/4 c. cooking sherry (don't leave this out as it gives it the flavor)
• 1/4 c. almond meal
• 1/2 tsp. xanathan gum
• 1 c. sour cream (can use non-dairy type)
• 1/2 tsp. salt
• 1/3 c. tapioca starch
• 2 1/4 c. gluten free flour blend (see below)
• 1 Tbs. baking powder
• 1-2 Tbs. creamed honey
• 1/4 tsp. vanilla
• 6 oz. beef or vegetable stock
• 2 tsp. baking powder
• 1 egg or equivalent amount of egg replacer
• gluten free ranch salad dressing
• 1 can gluten free chicken broth
• 2 Tbs. cocoa powder
• 1/2 tsp. baking powder
• 1 large handful mushrooms
• 1 tsp. onion powder
• one 3-ounce pouch of liquid pectin (I use Ball or Certo brands)
• 1/2 c. gluten free tamari or coconut aminos
• 3 Tbs. coconut sugar
• 1 c. granulated sugar
• 4 cloves garlic, thinly sliced
• 10 drops liquid stevia (you can add more or alternately use honey if you like really sweet coffee)
• salt & pepper to taste
• 1 tsp. dried basil
• 1 Tbs. brown sugar
• 2 eggs (for eggless version use 2 Tbs. flax meal mixed into 6 Tbs. warm water)
• 1/2 c. vinegar
• 1 c. orange juice
• 1 1/4 c. warm water (110-130 degrees)
• salt & pepper to taste
• drippings from turkey roasting pan
• 1/2 tsp. cinnamon
• 1 c. arrowroot starch
• 1/2 can full fat coconut milk
• 1 tsp. grated orange zest
• 1 fillet salmon, cooked & flaked (you can use canned salmon if you don't have a fillet)
• 3/4 tsp. salt
• 1/4 c. olive oil
• 1/2 tsp. ground ginger
• 1 c. heavy cream or non-dairy milk of choice (full fat coconut works best)
• 2 tsp. rootbeer concentrate
• 4 cloves garlic, sent through a press
• 1 c. whole milk (alternatley can use 3 c. total unsweetened, full-fat coconut milk)
• 1/4 c. almonds, chopped finely
• oil for frying
• Oil for fryer
• 1/2 teaspoon Onion powder
• 2 Eggs (I use duck eggs as my children have chicken egg allergy. Egg replacer does not work well in this recipe.)
• 1/2 Canadian bacon or pepperoni
• 5 Garlic cloves, sent through press
• 3 tablespoons gluten free spicy szechuan sauce (San-J brand)
• 12 Ounce gluten free tomato paste
• 1/2 teaspoon gluten free Cajun seasoning
• 4 Garlic cloves, sent through press
• 1 onion, diced
• 1/3 cup quinoa flour
• 1 package rapid rise yeast
• pinch of nutmeg
• 1/4 teaspoon ground nutmeg
• 1/4 c. chopped cilantro
• 2-3 stalks celery, chopped
• 1/2 c. sunflower seeds
• 1/2 avocado
• Fresh ground pepper to taste
• 1 tsp. Dijon mustard
• 1 tsp. oregano
• 2 bunches green onion, chopped
• 1/4 tsp. salt
• gluten free BBQ sauce
• 3/4 c. brown sugar
• 3 Tbs. coconut oil
• 2 tsp. tamari
• 1 Tbs. unsweetened cocoa (trust me on this!)
• 2/3 c. sorghum flour
• Gluten free bread or buns
• salt & pepper to taste
• 1 egg or egg replacer (I use 1 Tbs. golden flax meal + 3 Tbs. warm water)
• 1 tsp. baking soda
• 1 can worth of cream of mushroom soup (here is where you can find my favorite cream of mushroom soup recipe: http://www.adventuresofaglutenfreemom.com/2010/01/gluten-free-condensed-mushroom-soup-recipe/ Make a few batches and freeze or can them until you need them!)
• 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. salt
• 2 Tbs. sugar-free Dijon mustard
• 1 Tbs. non-dairy butter or coconut oil
• 3-4 red potatoes, washed & diced
• 1/2 tsp. baking soda
• 1 tsp. baking soda
• 2 cans' worth of water
• 2 Tbs. nondairy milk (I use almond milk)
• 1/4 tsp. xanathan gum
• 1 can petite diced tomatoes, drained (can also use fresh diced)
• 1 can coconut milk
• 1/8 tsp. rum extract (or)
• 2 tsp. arrowroot starch mixed in 2 tsp. water
• 1/4 c. bacon grease drippings (uh, YUM!)
• 3 tbs. cornstarch OR arrowroot starch
• 1 Tbs. fresh ginger, chopped fine
• 1 shot espresso or 2 oz. strong coffee
• 2 Tbs. olive oil
• 1 Tbs. white sugar
• 2/3 c. nondairy milk + 1 Tbs vinegar (or you can use 2/3 c. buttermilk. If you decide to use almond milk, don't mix the vinegar into it, just add it at the same time as the wet igredients)
• 2 Tbs. arrowroot starch mixed into 1/4 c. water
• 1 Tbs. grated orange rind
• 2 Tbs. flax meal + 6 Tbs. warm water (Alternately use two eggs. If you use eggs, also add 1 Tbs. flax meal)
• 1/4 tsp. salt
• 1/4 c. sorghum flour
• 1 Tbs. parsley
• 3/4 c. buttermilk (can alternately use 3/4 c. nondairy milk + 1 Tbs. vinegar)
• oil for frying
• 1/2 tsp. xanathan gum
• sea salt & pepper to taste
• 1 tsp. allspice
• 1/4 t. chopped fresh flat leaf parsley
• 1 lb. beef or venison (I sliced up a venison roast)
• 2 c. heavy cream
• 1/2 c. butter or non-dairy butter alternate
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon Salt
• 1/2 White onion, chopped
• salt & pepper to taste
• salt & pepper to taste
• 16 Ounce vegetable stock
• 1/2 teaspoon ground cumin
• 1 tablespoon minced garlic
• 1/3 cup sorghum flour
• 1 1/4 cup warm water (warm water should be between 110 - 130 degrees. Any cooler and you won't activate the yeast; any hotter and you'll kill the yeast and end up with delicious smelling hockey pucks!)
• 2 cups diced chicken (Can be left out for vegetarian/vegan option. )
• sprinkle ofItalian seasoning
• salt & pepper to taste
• avocado for garnish
• 4-5 cloves garlic, sent through press
• 1 c. dried fruits (I usually use dried cranberries & pineapple or raisins.)
• mixed greens
• 1/3 c. red wine vinegar
• 1 1/2 tsp. basil
• 1/4 c. parsley, divided
• 16 oz. ricotta cheese
• 1/3 c. milk
• salt & pepper to taste
• 1 lb. gluten free lasagna noodles, cooked & cooled
• 1 lb. mozzarella cheese, shredded
• 6 oz parmesan cheese, shredded
• 1 bunch flat leaf parsley, chopped
• 1 tsp. gluten free vanilla
• 3 Tbs. flax meal + 9 Tbs. water
• 1/2 tsp. salt (use less if your nuts & sunflower seeds are salted)
• 2 tsp. sugar
• 1 1/2 tsp. salt
• 1/3 c. tapioca starch
• 3 cups diced cooked turkey (this is a great way to use leftover Thanksgiving turkey or leftover chicken you might have)
• 1 tsp. cream of tartar
• 1 1/2 tsp. ginger
• 1 bag Tinkyada noodles, cooked (can use another brand of noodles, but I prefer Tinkyada)
• 1 tsp. lemon juice
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1 Tbs. ground cinnamon
• lettuce to wrap chicken in (Butter lettuce or romaine are my go-tos)
• 4 carrots, peeled & sliced
• 2 Tbs. sugar or palm sugar
• 3/4 tsp xanathan gum
• 1 tsp. salt
• 2 Tbs. nondairy butter
• 1/4 tsp. salt
• 6 bell peppers, cored & seeded
• 10 gluten free corn tortillas
• 1 tsp. vanilla extract
• 2 tsp. sugar free dijon mustard
• 1 c. water
• 1 c. water
• 8 oz. almond milk (use whatever kind of milk you want, but I used almond milk)
• 1 tsp. cinnamon
• 2 tsp. vanilla extract
• 1/4 tsp. dill
• 1 egg or 1 Tbs. flax meal mixed into 3 Tbs. warm water
• 3 Tbs. olive oil
• 1/2 tsp. nutmeg
• 1/2 tsp. baking soda
• salt & pepper to taste
• 1/2 c. raisins, craisins, dates or other dried fruit
• 1/2 c. nondairy butter
• 10 cloves
• 2 c. veggies of your choice (I used onion, yellow squash, zucchini and broccoli)
• salt & pepper to taste
• 3 Tbs. milk or non-dairy milk
• 1 tablespoon Sugar
• 4 pieces Garlic, sent through press
• 1/2 cup unsweetened non-dairy milk
• 1/2 teaspoon dried oregano
• 1 can petite diced tomatoes
• 2/3 cups Tapioca starch
• 2 tablespoons flax meal + 6 Tbs hot water
• 3-4 drops sriracha hot sauce
• gluten free cajun seasoned salt, to taste
• 1/2 tsp. each: basil, oregano, thyme, crushed bay leaf
• sea salt to taste
• 1/2 - 1 tsp. ground cinnamon
• 1 1/2 c. rice flour
• 1/4 tsp. vanilla extract
• 1/2 tsp. sriracha
• 1/4 tsp. cinnamon (again, TRUST me!)
• 1/2 tsp. salt
• 3 slices gluten free bread
• 1 tsp. baking soda
• 1/2 teaspon of each: salt, cinnamon, nutmeg
• 4-6 Tbs. water
• 3/4 tsp each: cinnamon & ground ginger
• 1 c. packed brown sugar
• 1 cup butter or non-dairy butter at room temperature
• 16 oz. bag frozen peas
• pinch of salt
• 1/2 tsp. salt
• 3 slices fresh ginger
• 2 Tbs. nondairy milk (again, I use almond milk)
• 6 Tbs. nondairy butter
• 1/3 c. mayonnaise (can use vegan if you have egg & dairy allergies)
• glass canning jars + lids
• 4 c. chopped rhubarb (can also substitute strawberries for half of the amount of fruit)
• 1 can gluten free coconut milk (full fat is best)
• 1/2 tsp. cinnamon
• 1 tsp. ground pepper
• 1 c. cramberries, chopped if they're big
• 1 tsp. salt
• 3/4 c. gluten free rice cereal (I use rice Chex)
• 2 tsp. xanathan gum
• 3/4 c. maple sugar
• 5 cardamom pods, cracked
• chopped parsley if desired
• 2 Tbs. Bird's custard powder
• 1/3 cup Red wine vinegar
• Pizza sauce for dipping
• salt & pepper to taste
• 1 cup plain, unsweetened milk alternate
• 1/3 cup corn flour
• 3 tablespoons Olive oil
• 4 eggs
• 3/4 c. sorghum flour
• 1/4 tsp. almond extract
• 1/2 c. - 1 c. fresh basil leaves, chopped
• 4 c. diced tomatoes (or two cans of diced tomatoes)
• 1 1/2 tsp. xanathan gum
• 1/2 c. molasses (NOT blackstrap)
• 1/4 tsp. each: nutmeg, allspice, cloves, salt
• 3/4 c. granulated sugar
• 1 3/4 c. granulated sugar
• any other veggies you want
• 2 sticks butter or nondairy butter
• 1 tsp. gluten free vanilla extract
• 3 stalks bok choy, chopped
• 2 c. powdered sugar
• 4 oz. nondairy semisweet chocolate bar, chopped
• 2/3 c. sour cream (you can use nondairy version for dairy allergies)
• 1 tsp. gluten free vanilla extract
• 1 tsp. apple cider vinegar
• 1 c. rice or almond flour
• salt to taste
• 1/2 c. walnuts (if you don't want to use nuts, increas your amount of rice cereal)
• 2 tsp baking powder
• 2 Tbs. flax meal + 6 Tbs. warm water
• 3 bay leaves, crumbled
• 2 1/2 c. powdered sugar
• 1 handful fresh basil, chopped
• 16 oz. bag frozen corn
• 2 teaspoons chili powder
• 2 small small zucchini, grated
• 3/4 teaspoons Salt
• 2 Tbs. apple cider vinegar
• 3/4 c. tapioca starch
• 1/4-1/2 tsp. cinnamon
• 8 oz. tomato sauce
• 1/4 tsp. gluten free almond extract
• powdered sugar for rolling out dough
• 1 tsp. gluten free vanilla extract
• 3/4 c. vegetable oil
• 4 eggs (I haven't tried using flax meal & water but I'll try it and report back)
• salt & pepper to taste
• 1 c. milk or nondairy milk
• 1 c. nondairy chocolate chips
• 1/2 tsp. peppermint extract
• 1/3 c. almond or coconut milk
• 2 Tbs. lime juice
• salt & pepper to taste
• 1/2 c. chopped pecans
• 4 Tbs. non-dairy butter, melted
• 1/2 tsp. salt
• 1/4 tsp. maple extract
• 1 1/2 inch long cinnamon stick, cracked into small pieces
• 4 oz. semi-sweet chocolate
• 8 cups vegetable stock
• 1 teaspoon ground cumin
• 1/2 cup vegetable oil
• salt & pepper to taste
• 3/4 c. cocoa powder
• 3 c. vegetable stock
• 1 tsp. gluten free vanilla extract
• 3 Tbs. nondairy-milk
• 2 tsp. vanilla extract
• 2 1/2 c. powdered sugar
• 6 oz. nondairy chocolate chips
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1/2 c. sugar
• 1/2 c. brown sugar (can also use coconut sugar)
• 1 tsp. vanilla extract
• 1 3/4 nondairy milk
• 7 whole garlic cloves, peeled and smashed
• 2 oz. butter or non-dairy butter alternate
• 1/4 cup parsley
• salt & pepper to taste
• 1/2 teaspoon baking soda
• 2 tsp. baking soda
• 3 cans white beans (or 3 c. dry beans cooked in 6 c. of water)
• 3 Tbs butter, non-dairy butter or vegetable shortening
• 1 tsp. cinnamon
• 1 1/4 c. milk or non-dairy milk (i used almond milk)
• 2 Tbs. maple syrup
• 2 eggs
• 1/2 tsp. pepper
• 1/3 c. melted coconut oil
• 3 Tbs. nondairy butter
• 2 c. powdered sugar
• 4 lbs. beef brisket or venison roast
• 1/2 c. gluten free quick oats
• salt & pepper to taste
• 1 cup shredded cheddar or vegan cheddar cheese
• 3/4 teaspoons apple cider vinegar
• 1 1/2 c. nondairy milk alternate
• 1 tsp. gluten free vanilla extract
• 1 tsp. baking soda
• 3 sticks butter or non-dairy butter
• 1 tsp. maple extract
• 2 c. powdered sugar
• zest from half of one lime
• 2 tsp. cinnamon
• 1/2 c. brown sugar
• 1/2 c. maple syrup
• 1 tsp. gluten free vanilla extract
• 2 tablespoons flax meal + 6 Tbs hot water (Mix flax meal with water and set aside until it thickens to an egg yolk-like consistecy. )
• 1/2 tsp. salt
• 1/4 c. milk or non-dairy milk (I use almond milk)
• 1 tsp. baking powder
• 4 c. powdered sugar, sifted
• pinch of salt
• 4 Tbs. nondairy butter
• 2 apples, peeled & sliced thinly
• 2 Tbs. cinnamon
• 2 Tbs. nondairy milk
• 2 tsp. gluten free vanilla extract
• 2-3 c. powdered sugar (this is just a guess as I have never measured out how much I actually use)
• 1 egg or 3 Tbs. flax meal + 6 Tbs. warm water
• pinch of salt
• 2-3 Tbs. milk or nondairy milk
• 2 Tbs. almond or coconut milk
• fryer oil
• 2 Tbs. nondairy butter
• 1/2 tsp. maple extract
• 1 1/2 c. mashed bananas
• 1 c. buttermilk or nondairy milk (I used canned coconut milk + 1 Tbs. vinegar)
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. mint extract
• 1 tsp. vanilla extract
• 1 1/2 tsp. xanathan gum
• 1 tsp. ground cinnamon
• 2 Tbs. nondairy butter
• 1 1/2 c. caramel sauce
• 3-4 Tbs. milk or non-dairy milk (I used almond milk again)
• 3/4 c. nondairy semisweet chocolate chunks
• 3 c. powdered sugar
• 1/2 c. nondairy butter alternate
• 3 Tbs. non-dairy butter, melted
• 1/2 c. caramel sauce
• 1/4 c. mini nondairy chocolate chips for topping
• 1 tsp. gluten free vanilla extract
• 1/4 tsp. salt
• 1 1/2 c. powdered sugar

Optional

• diced chicken (I get a pre-cooked rotisserie chicken from the store and dice about half of the meat...save the rest for another recipe! Leave out for vegetarian or vegan option)
• diced chicken
• 1 small can chopped olives
• 1/4 c. feta cheese
• green onion, diced
• crumbled feta, diced chicken, kalamata olives
• 1/2 c. chopped nuts
• 2 medium red potatoes, cleaned & diced
• 1/2 bunch cilantro, chopped (You either love cilantro or you hate it. I love it so I use a lot. If you hate it, just omit it and the guac will still taste great.)
• sea salt to taste
• 1/2 c. coconut flakes
• gluten free BBQ sauce
• 1/2 c. pecans
• capers
• cilantro for topping
• 1 cup nuts ( cashews or peanuts work well)
• feta cheese (if you can tolerate it)
• sugar (a sprinkling for a crunchy top)
• 1 1/2 c. diced cooked chicken
• 1 lb. gluten free Italian Sausage
• lots of fresh spinach for sauteing
• 1/4 c. parmesan
• Parmesan cheese
• Cinnamon to taste
• cooked jasmine rice
• 1 1/2 cubed chicken, diced (omit ingredient for vegan version)
• 1/2 c. parsley
• 1 Tbs. sugar (for fruit pies, you can add some sugar to the crust to be a little sweeter)
• 1/2 c. chopped nuts (I usually tend to leave nuts out of my cranberry bread)
• 1 tsp. Italian seasoning (I use the Italian seasoning when I know I'm going to cut up leftover bread up for croutons)
• 4 ounces gluten free pasta, cooked very well (I used a rice pasta as I wanted the noodles to lose their shape similar to how wonton wrappers do. For Paleo, leave gluten free noodles out)
• 1 teaspoon italian seasoning
• 1/2 c. chopped pecans
• 1/2 teaspoon Onion powder
• diced chicken or other cooked meat (great way to use up leftover meats!)
• 1 1/2 c. powdered sugar
• 3 Tbs. non-dairy milk
• cole slaw garnish
• green food coloring
• equal parts cinnamon/sugar mixture for topping