Prep Time: 5 minutes
Cook Time: 15 minutes
Makes 10 – 12 tortillas

Ingredients:

• 2 cups toasted quinoa flour
• 1/2 cup millet flour
• 1 1/2 cups water
• Pinch of salt
• 1 tsp. oil plus more for cooking (optional)

Directions:

1. Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 – 12 equal parts and roll into balls.
2. Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
3. Remove one side of parchment and place into a skillet over medium heat. Remove other piece of parchment and cook until browned and small bubbles are starting to form, 1 – 2 minutes. Flip and cook for another 1 – 2 minutes.
4. Repeat until no more dough remains.

Ingredients:

• 2 8-oz. packages of button or baby bella mushrooms
• 1 small white Vidalia onion
• 1 cup crushed gluten-free graham crackers
• 2 cups fresh kale, chopped
• 1 Tbsp. oil (for sautéing)
• 1 Tbsp. extra virgin olive oil (for drizzling)
• Shredded cheese of choice (for a lactose-free version, try Go Veggie! Lactose Free Shredded Cheese)
• Salt and pepper

Directions:

1. Preheat oven to 350 degrees F. Remove stems from two 8-oz. packages of button or baby bella mushrooms.
2. Chop 1 small white Vidalia onion. Chop 2 cups fresh kale. Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add mushroom stems, onions, and a dash of salt & pepper, then cook 8-10 minutes until softened, stirring occasionally.
3. Transfer to a large bowl along with kale and toss well. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add shredded cheese, graham crackers, salt and pepper to kale mixture then divide filling evenly between mushrooms, mounding it in the center of each cap.
4. Drizzle mushrooms with 1 tbsp. extra-virgin olive oil and bake until softened and juicy, about 20 minutes. Serve warm.

Ingredients:

• 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
• 2/3 cup packed brown sugar
• 1/2 cup light canned coconut milk
• 4 Tbsp. dairy-free margarine, divided
• 3/4 tsp. vanilla extract
• 1 Tbsp. flaxseeds
• 2 Tbsp. cornstarch or tapioca starch
• 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
• 1/8 tsp. salt
• 1/8 tsp. xanthan gum
• 2 Tbsp. applesauce
• 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)

Directions:

1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.

Serves 4
Prep time: 10 minutes

Ingredients:

• 2 large balls fresh mozzarella
• Salt and pepper
• 2 large tomatoes, such as red Brandywine
• 12 leaves fresh basil
• Olive oil, for drizzling

Directions:

1. Evenly cut each tomato and mozzarella ball into six thick slices. Lightly salt one slice of mozzarella, and stack a tomato slice on top. Lightly salt it, then stack a basil leaf on top of that. Continue stacking until you have used 3 slices each of mozzarella and tomato and 3 basil leaves. Drizzle with a little olive oil and season with salt and pepper. Repeat with the remaining ingredients to make four stacks.

Ingredients
:

• 2 zucchinis
• 1/3 large onion chopped
• 1 tsp. Majestic Garlic or 1 clove garlic
• 1 egg
• 1/2 cup garbanzo bean flour or your favorite gluten-free flour
• 1/8 cup tapioca flour
• 1/2 tsp. baking soda
• Sea salt to taste
• Coconut oil or pancetta oil

Directions:

1. Cut the ends of the zucchini off and discard. Then, cut the zucchini into 4 pieces.
2. Toss the zucchini, onion and garlic into the food processor and pulse until finely chopped.
3. In a separate bowl beat the egg.
4. Mix in the contents of the food processor into the bowl and add the flour and seasonings.
5. Using a tablespoon, spoon this batter into a heated pan with either the pancetta oil or coconut oil and cook over medium high heat until browned. Turn it over gently and finish cooking.
6. Remove from pan, sprinkle with a little salt if you like and serve. You can also top them with the crisp pancetta if you like.

Ingredients:

• 3/4 cup cooked and chopped crabmeat (If using canned crabmeat, double check the label to ensure it is gluten-free)
• 1/2 cup Monterey jack cheese, shredded & divided
• 1/4 cup cheddar cheese, shredded
• 1 avocado
• 1 lime
• 1 green onion, thinly sliced
• 1 cup of chopped cilantro
• 1 Serrano pepper
• 1 jalapeño pepper
• 1 red bell pepper
• 1/2 Tbsp. garlic, minced
• Rudi’s Gluten-Free Spinach Tortilla
• 4 Tbsp. butter or olive oil or both!

Sriracha Wasabi Sour Cream

• 1/2 tsp. wasabi
• 1 Tbsp. gluten-free Sriracha
• 1 cup sour cream

Directions

1. Chop and sauté red pepper, Serrano pepper and jalapeño pepper together on med-high heat with olive oil or butter. Add minced garlic towards the end of the sauté and reduce to med/med-low heat.
2. Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, green onions and garlic in medium bowl; squeeze 1/2 of lime over ingredients and mix well.
3. Spread about 1/2 cup mixture and sliced avocado onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
4. Top with remaining tortillas.
5. Melt 1 tablespoon of butter on cast iron griddle over medium-high heat.
6. Add one quesadilla; cook for 2 minutes on each side or until golden brown.
7. Repeat.
8. Cut each into six wedges.
9. Serve with Sriracha Wasabi sour cream for dipping.

Prep Time: 45 minutes
Refrigerate: 30 minutes
Makes 12 servings

Ingredients:

• 7 oz (1/2 package) Thai Kitchen Stir-Fry Rice Noodles
• 12 round rice paper wrapper (8 1/2-inch)
• 2 large red bell peppers, thinly sliced
• 2 large cucumbers, peeled, seeded and cut into thin strips
• 3/4 cup shredded carrots
• 2 medium avocados, peeled, seeded and thinly sliced
• 2 Tbsp chopped fresh cilantro
• 1/4 cup chopped peanuts
• Thai Kitchen Sweet Red Chili Sauce for dipping

Directions:

1. Bring a large pot of water to boil.
2. Remove from heat and add rice noodles, stirring to separate noodles. Let stand 8 to 10 minutes or until noodles are tender but firm.
3. Drain well. Place in large bowl with cold water and separate noodles fully. Set aside.
4. Fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water and wet completely.
5. Place rice paper wrapper on work surface and blot dry with paper towel.
6. Place 1/3 cup drained rice noodles along the bottom third of rice paper, then layer with 4 bell pepper strips, 8 cucumber strips, 1 Tbsp carrot, 2 avocado slices, 1/2 tsp cilantro and 1 tsp peanuts.
7. Fold in left and right sides, then gently roll up tightly to enclose filling.
8. Place spring roll on platter or tray and cover with a damp paper towel.
9. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.
10. Refrigerate platter at least 30 minutes or up to 2 hours, then serve with dipping sauce.

Ingredients:

• 3 heads of organic Romaine lettuce
• 2 Tbsp. olive oil
• 1/4 tsp. pepper
• 1/4 tsp. sea salt
• 1/4 cup slivered almonds
• 1/2 tsp. poppy seeds
• 1 cup Go Veggie! Dairy-Free Mozzarella Cheese Shreds

Directions:

1. Preheat grill to medium heat.
2. Rub each head of lettuce with oil, then sprinkle with poppy seeds, pepper and salt.
3. Remove from grill and slice each head in half lengthwise. Top with slivered almonds and cheese shreds.
4. Serve warm.

Prep Time: 15 minutes
Total Time: 24 hours

Ingredients:

• cheesecloth
• 1 quart plain soy yogurt, (make sure it’s not sweet!)
• 2 Tbsp. parsley, minced
• 1 Tbsp. chive, minced
• 1 tsp. garlic salt
• 1/2 tsp. pepper

Directions:

1. Cut or fold cheesecloth into 6 12-inch squares, layer together and place into a strainer. Place strainer over a large bowl, and spoon yogurt into the center of the cheesecloth. Gather the 4 corners and tie yogurt into a tight bundle. Allow the yogurt to drain in the refrigerator for 24 hours, lightly covered.
2. Cut open cheesecloth and transfer the thick yogurt to a clean mixing bowl (discarding the liquid).
3. Add parsley, chives, garlic salt & pepper into the yogurt and mix well. Serve with gluten-free bread and enjoy!