Ingredients:​

• 1 lb. lean ground beef
• 1 package taco seasoning mix (1.25 oz.)
• 1 can fat-free refried beans (16 oz.)
• 2 cups shredded Mexican blend (cheddar/Monterey Jack) cheese
• 1 bag Crunchmaster® Roasted Garlic Multi-Seed Crackers (4.5 oz)
• ½ cup chopped fresh tomatoes
• ¼ cup green onions, thinly sliced

Optional additional toppings:

• 1 chopped avocado
• 3 Tbsp. chopped cilantro
• ½ cup sour cream

Directions:

1. Preheat oven to 350˚F. In a large skillet, brown the ground beef and season with taco mix. Set aside.
2. Spray a 24 oz. Au Gratin dish or 9” deep dish pie pan with non-stick baking spray. Evenly spread 1 can of fat-free refried beans on the bottom of the dish. Top with ground beef/taco mixture. Sprinkle with Mexican blend cheese.
3. Layer the Multi-Seed Crackers around the outside of the dish in an overlapping pattern. Cover crackers with aluminum foil to prevent over-browning.
4. Bake at 350˚F for 15 minutes, until cheese melts and dish is warmed through.
5. Take from oven and remove foil from crackers. Cover with fresh chopped tomatoes and sliced green onions.

This is a gluten-free version of a classic comfort food. Featuring our Margherita Pizza Plentils, it’s sure to be a hit with the entire family!

Makes 12 individual meatloaves

Ingredients:

• 10 sundried tomatoes (not oil packed)
• 1 yellow onion
• 1 carrot
• ½ zucchini
• ¼ lb. mushrooms (about 5-6 medium sized)
• 2 cloves garlic
• ¼ cup red wine
• ¾ cup finely ground Enjoy Life Foods Margherita Pizza Plentils^®
• 1 Tbsp. olive oil
• 2 Tbsp. flax meal or chia meal
• 1 cup dairy-free mozzarella cheese
• 2 Tbsp. dried oregano
• 1 Tbsp. sea salt
• 1½ lb. ground beef (85% – 90% fat content)
• 3 Tbsp. tomato paste
• 2 Tbsp. maple syrup

Directions:

1. Preheat the oven to 375°F. Grease the cups of a muffin pan and set aside.
2. Place the sundried tomatoes in a heatproof bowl and cover with boiling water. Set aside.
3. Roughly chop the yellow onion, carrot, zucchini and mushrooms. Place in the bowl of a food processor along with the garlic cloves. Process until chopped, but not pureed.
4. Preheat a sauté pan over medium heat. Add a glug of olive oil and heat another 30 seconds. Add the pureed vegetables and sauté until all the liquid is evaporated and vegetables are lightly browned. Add the red wine and cook until evaporated. Remove from heat and scrape into a large heatproof bowl.
5. Remove sundried tomatoes from their soaking liquid, reserving cup of the liquid. Roughly chop the tomatoes and place them in the bowl of the food processor. Add the Plentils and process with the 1 Tbsp. olive oil until finely ground. Add to the bowl with the sautéed vegetables.
6. Add the 2 Tbsp. chia meal or flax meal to the reserved cup of warm soaking liquid. Stir to blend, let sit 1 minute then add to the bowl with vegetables and tomato crumbs. Add the vegan mozzarella and gently stir to combine.
7. Add in the dried oregano, sea salt and ground beef and mix with your hands or a spoon until thoroughly combined. Portion equally into the greased muffin tins and press down into the cups gently with your hands.
8. Mix together the tomato paste and maple syrup in a small bowl and spread evenly over the individual meatloaves. Bake at 375°F for 18-20 minutes until cooked through.

This vegan recipe is the perfect tart dressing with a hint of seed and fruit! Gluten-free, but full of flavor.

Makes dressing for 2-4 small salads or one large salad.

Ingredients:

• ½ cup extra virgin olive oil
• 3 Tbsp. apple cider vinegar
• 2 Tbsp. Enjoy Life Foods Beach Bash Seed & Fruit Mix
• ¼ tsp. ground oregano OR ½ tsp. whole leaf dry oregano
• Salt and pepper to taste

Directions:

1. Whisk together the olive oil and the cider vinegar until well combined.
2. Whisk in oregano and Beach Bash Seed & Fruit Mix.
3. Pour immediately over salad and serve.
4. Garnish with extra Beach Bash Seed & Fruit Mix.

Get a mouthful of this amazing, dairy-free Mac and Cheese recipe topped with Enjoy Life Foods Garlic and Parmesan Plentils!

Makes 10 servings.

Ingredients:

• 8 oz. dried gluten free elbow noodles
• 2 cups béchamel sauce (*see recipe below)
• ½ cup roasted butternut squash puree (**see directions below) or canned pumpkin puree
• ¼ tsp. turmeric powder
• ¼ tsp. smoky paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. salt
• 3 Tbsp. nutritional yeast
• 2 cup favorite allergy-friendly cheese shreds, split in half
• ½ cup crushed Enjoy Life Foods Garlic & Parmesan Plentils

Directions:

1. Preheat oven to 350˚F.
2. Prepare pasta according to package instructions. Drain and rinse under cool water, set aside.
3. Warm the béchamel sauce in a saucepan until heated. Stir in the roasted butternut squash puree or the pumpkin puree. Add all remaining ingredients, except 1 cup of the cheese.
4. Bring to a simmer, cover and cook for 15-20 minutes.
5. Stir the cheese sauce into the pasta and pour into a greased oven safe baking dish. Sprinkle with remaining 1 cup of cheese shreds and cover with foil.
6. Bake for 15-20 minutes until the pasta is heated through and the cheese is melted.
7. Sprinkle the crushed Plentils over the top for a crunchy crust!

*Béchamel Sauce Ingredients:

• 3 Tbsp. allergy-friendly butter substitute
• 4 Tbsp. Enjoy Life Foods All-Purpose Flour Mix
• 2½-3 cups unsweetened, plain rice milk
• ½ tsp. salt

*Béchamel Sauce Directions:

1. Melt the allergy-friendly butter in a medium saucepan.
2. Sprinkle in the Enjoy Life All-Purpose Flour Mix and whisk together for 1-2 minutes.
3. Slowly drizzle in 2½ cups of the rice milk and continue whisking over medium heat until sauce is thickened.

**To roast a butternut squash, cut the top stem end off then cut through the middle of the squash lengthwise. Drizzle cut side with olive oil and place cut side down on a parchment paper lined baking sheet and roast at 400˚F for 30 minutes until very soft. Scoop out seeds and discard. Scoop out remaining flesh of the squash into a food processor and pulse until smooth.

Pair our dairy-free chocolate with this marshmallow fluff sandwiched between two of our vegan Vanilla Honey Graham Crunchy Cookies for a delicious, gluten-free campfire treat!

Makes approximately 3 cups.

Ingredients:

• 1 (15 oz.) can chickpeas or white beans, with or without salt
• ½ cup fine sugar
• Optional: 1 tsp. pure vanilla extract

Directions:

1. Open the can of beans and drain just the watery part into a stand mixer or a large mixing bowl. You should have about ½ cup chickpea liquid.
2. Add all other ingredients and beat with an electric mixer or in a stand mixer for 12-16 minutes. It will begin to thicken around minutes 10-11.
3. Cover and refrigerate leftovers.

Ingredients:

• 1 whole rock cod (1 lb. / 454 g) or any medium-size fish or fish fillet
• 1 tsp. (5 mL) butter
• 1 whole banana leaf or sheet of aluminum foil (12×10” / 30x25cm)
• 1 cup (250 mL) chopped Chinese cabbage or green cabbage
• 1½ Tbsp. (22 mL) Thai Kitchen® Premium Fish Sauce
• 1 Tbsp. (15 mL) dry white wine
• ½ cup (125 mL) tomato sauce
• ½ cup (125 mL) pineapple pieces, fresh or canned
• 1 small onion, thinly sliced
• 1 large tomato, thinly sliced
• 2 small bell peppers, thinly sliced
• 1 tsp. (5 mL) sugar
• 1 tsp. (5 mL) course ground black pepper

Directions:

1. Preheat oven to 350°F. Clean and scale fish. Lightly butter banana leaf. Spread cabbage evenly on the leaf. Place fish in the center of the leaf over the cabbage. Drizzle with fish sauce and wine. Spread tomato sauce evenly over top. Cover fish with pineapple, onion, tomato and bell peppers. Sprinkle with sugar and pepper.
2. Wrap fish tightly in the banana leaf, tying if necessary. Place on baking pan.
3. Bake 15 to 20 minutes.

Ingredients:

• ¼ cup (50 mL) plain gluten-free breadcrumbs
• 2 Tbsp. (30 mL) fresh lime juice
• 1 Tbsp. (15 mL) Thai Kitchen® Red Curry Paste
• 1 Tbsp. (15 mL) Thai Kitchen® Roasted Red Chili Paste
• 1 tsp. (5 mL) garlic powder
• 1 tsp. (5 mL) ground ginger
• 1 lb. (500g) lean ground chicken or ground turkey
• 1 cup (250 mL) Thai Kitchen® Sweet Red Chili Sauce

Directions:

1. Preheat oven to 350°F. Mix breadcrumbs, lime juice, curry paste, chili paste, garlic powder and ground ginger in large bowl until well blended. Add chicken and mix well.
2. Shape into 1” meatballs. Arrange meatballs in 15”x10” baking tray.
3. Bake 15 to 20 minutes or until cooked through. Drain if needed. Toss meatballs and chili sauce in large bowl. Serve.

Nutrition Information:

Per Serving: 91 Calories, Fat 3g, Protein 5g, Carbohydrates 11g, Cholesterol 34mg, Sodium 298mg, Fiber 0g