Ingredients:

• 4 medium potatoes, mostly peeled, and cut into 1 inch sections
• 1/2 cup fresh chopped basil
• 1/4 cup nutritional yeast
• 2 cloves garlic, crushed
• 1 1/2 tbsp olive oil
• 1 tsp salt
• 1 tbsp water
• 1 tbsp flaxseed meal mixed with 2 tbsp water
• 1 cup sorghum flour
• 1/2 cup potato starch
• 1/4 cup sweet white rice flour

Directions:

Fill medium-sized pot about half full with salted water and bring to a boil. Once water reaches a boil, carefully place chopped potatoes into the water. Wait for water to return to a boil, reduce heat slightly and cook for about 9 minutes, or until potatoes are easily mashed with a fork. Drain in colander and rinse with cold water.

In food processor, combine basil, nutritional yeast, garlic, olive oil, salt and water. Pulse until smooth.

Place potatoes and basil/nooch puree into large bowl and mash together with a potato masher until smooth and uniform. Try to get out the lumps as best you can.

Use a fork to mix in the prepared flaxseed meal and sorghum flour until stiff dough forms. Use your hands to mix in the remaining potato starch and sweet white rice flour. If your dough happens to be too wet for some reason (size, shape, etc., of potatoes can be a variable), mix in more sweet white rice flour until it resembles the gnocchi pictured.

To create the gnocchi shape, grab little sections of dough and squeeze firmly in your palm until compact dumplings form. Cut off any excess with a knife. I also found it helpful to have slightly wet hands while forming the gnocchi. Indent with fork and repeat until all dough has been used.

Bring another large pot of water to boil and drop gnocchi in, about 10 at a time (depending on the size of your pot). Boil for about 1-2 minutes, or until they float. Drain and rinse quickly with cold water.

Serve with your favorite pasta sauce, or just drizzle your gnocchi with a touch of olive oil, and dust with nutritional yeast and fresh ground black pepper. Green beans make a nice addition, too.

Ingredients:

Tomato Jam
(makes 20 servings)

• 3½ pounds roma tomatoes , large dice
• 1 small onion brulee, chopped
• ½ cup brown sugar
• 1&½ cup granulated sugar
• 1 teaspoon salt
• ½ teaspoon coriander
• ¼ teaspoon cumin
• ¼ cup sherry vinegar
• 1 each lemon

Grilled Cheese

• Rudi’s Gluten-Free Bakery Multigrain Sandwich Bread
• Sliced cheese (choose your favorite!)

Directions:

1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, and then reduce heat to a simmer. Cook until thickened into a jam-like consistency, about 3 hours. Keep an eye on the pot to make sure the jam does not burn.

2. Combine a heaping tablespoon of the jam with around 3 slices of cheese and two slices of bread in a buttered pan to cook the final grilled cheese sandwich.

Ingredients:

For casserole

• 2.5 lbs sweet potatoes
• 2 eggs
• 1 teaspoon dark brown sugar
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• Pinch of nutmeg

For topping

• ½ cup finely ground Crunchmaster Multigrain Crackers
• 1/3 cup packed dark brown sugar
• 2 tablespoons butter, melted

Directions:

Preheat oven to 350°F. Peel and cube sweet potatoes. In a large stock pot, boil potatoes until tender, then drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger and nutmeg. Mix well.

Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.

In a medium bowl, combine cracker crumbs, melted butter and 1/3 cup dark brown sugar. Mix well.

Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Serves 6.

Ingredients:

• 1 lb gluten-free pasta (I use Rigatoni)
• 2 – 13oz jars of roasted red peppers; packed in water and vinegar
• 1 clove of garlic; minced
• 1 small onion; rough chopped
• ¼ tsp dry basil
• ¼ tsp dry oregano
• ¼ tsp dry parsley
• ¼ tsp red pepper flakes (optional)
• salt and pepper to taste

Directions:

1. Empty both jars (with liquid) into your food processor and run until smooth.

2. Place a mesh strainer on a bowl and pour in the puréed red peppers and let drain into the bowl (to remove any seeds); use a spatula if it is not draining fast enough and mash it through the strainer.

3. While peppers are straining: In a sauce pan or pot, sauté the onions in a little olive oil until translucent over medium-low heat; about 3 to 5 minutes.

4. Add garlic and all dry ingredients and sauté until fragrant; about a minute.

5. Add the strained red pepper puree to the pot, and simmer covered for 15 minutes.

6. While the sauce is simmering: Bring a large pot of salted water to a boil for the pasta and cook the pasta as per the package’s directions.

At this point, you can toss some sauce on the past and serve it. HOWEVER, for restaurant quality results, follow these additional steps.

1. CONTINUED FROM STEP 6 ABOVE; cook the pasta until JUST BEFORE al denté (as we are going to cook it a little longer after it is drained).

2. Reserve one cup of the pasta water and then drain the pasta (don’t rinse).

3. In a large pot over medium-high heat, add about two ladles of the roasted red pepper sauce and bring it up to a simmer (this should be enough to coat the pasta).

4. Put the pasta in the pot and pour in half of the reserved pasta water. Stir everything around to combine. The pasta water will start to come together with the sauce and the pasta and the pasta will look coated and thick, not watery. Only use the rest of the pasta water if you want to thin out the sauce.

5. Serve with an additional scoop of roasted red pepper sauce on top and some grated cheese (optional).

6. EAT !

Ingredients:

• 1 large spaghetti squash (about 2 lbs.)
• Gluten-free pasta sauce
• 1 can of garbanzo beans
• Sliced mushrooms (or vegetables of your choice)

Directions:

Preheat oven to 350 degrees.

Cut spaghetti squash in half and remove seeds.
Place squash cut side down in a baking pan filled with about a half inch of water. Bake 40-45 minutes or until squash is soft. While squash is baking, sauté mushrooms.

Carefully remove squash from baking pan. (It will be hot!) Scrape inside of squash with a fork to create spaghetti-like strands. Place strands in a serving bowl.

Warm pasta sauce and pour over squash strands. Add garbanzo beans and sautéed mushrooms. Enjoy!

Makes (20) 2-inch snack cakes

Ingredients:

1 1/2 cups fork mashed, ripe banana (about 3 medium bananas)
1/3 cup palm sugar
1/4 cup canola or grapeseed oil
1/4 cup 1% milk
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups sorghum-garfava flour blend (see below)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 cup unsweetened carob chips

Sorghum-Garfava Blend
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well. Store in an airtight container in the refrigerator.

Directions:

Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.

In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.

Pour batter into the prepared pan. Bake for 15-18 minutes until snack cake is firm and a toothpick tests clean. Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea or serve as a breakfast cake.

This is one of my favorite gluten-free, vegan creations. As you know, it is hard to make a cake without wheat flour, dairy butter and eggs. In this case, carrots and marmalade come to the rescue! I proudly serve this at any dinner party, and get rave reviews from everyone; even folks with no dietary restrictions. Enjoy!

2/3 cup soy milk (You may use other types of milk instead.)
3 Tablespoons Ener-G (brand) Egg Replacer
(If you would rather use eggs, the soy milk and Ener-G egg replacer can be omitted and replaced with two to three whole eggs. For another vegan option, instead of using soy milk and Ener-G Egg Replacer, use ¼ cup ground flax meal and add directly with the oil and sugar. Mix on medium speed for about 30 seconds. )
2 cups of your favorite gluten free flour mix
(A blend of garbanzo, potato starch and tapioca starch in roughly a 5:3:2 ratio works great. Or, use a blend that you already like. If you decide to use a flour/baking mix that is pre-prepared with baking soda, baking powder and salt, take care not to add these again into the recipe. )
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon xanthan gum
½ teaspoon salt
3/4 cup canola oil (You can use a little less if you like a drier cake.)
¾ cup sugar (I use organic evaporated cane juice.)
2/3 cup brown sugar (Also here, I use the organic evaporated cane juice version.)
½ cup orange marmalade (A smoother, less chunky brand works better.)
1/3 cup orange juice
3 cups grated carrots (Lightly packed.)

Preheat oven to 350 degrees Fahrenheit. Prepare two 8-inch round cake pans with shortening and a dusting of flour mix. I use organic palm oil shortening to grease the pans and then shake in sifted flour blend, dumping excess flour once the pans are covered lightly.

If you are using the Ener-G egg replacer and soy milk blend suggested above, prepare that now so it will have time to “bloom” into a sticky egg-like substance. For this, I heat 2/3 cup soymilk in the microwave for about 22 seconds, then stir in the egg replacer. Use a fork to whisk it so that no clumps are remaining. Set aside to bloom!

Sift together the dry ingredients, including the cinnamon and xanthan gum.
In the bowl of an electric mixer fitted with a paddle attachment, combine canola oil, white and brown sugars, marmalade, orange juice, and Egg Replacer and soy milk blend (or eggs, or flax meal if you so chose). Mix for about 30 seconds.

Now, at a low mixer speed, add dry ingredients gradually in thirds. Mix only until blended and smooth; then briefly blend in carrots.

Pour batter into prepared cake pans and bake for about 35 to 40 minutes. A toothpick or metal skewer inserted in the middle of the cakes should come out clean to indicate doneness.
When baking is complete, cool cakes for at least 10 minutes in pans on a cooling rack then remove from pans to finish cooling.

Now, use your favorite icing to finish. I make a vegan version of “cream cheese” icing. (Recipe below.) It’s delicious and looks great! If you want to garnish the cake further, consider grating lemon and/or orange peel on the icing.

(Other options for those who are not allergic would include toasted, chopped walnuts in the cake recipe and/or as a garnish on the icing.)

Lucy’s Gluten-Free Vegan “Cream Cheese” Icing
This easy to make icing spreads beautifully and tastes great. The most important tricks for success are careful sifting of the powdered sugar, and adequate blending of ingredients with a heavy duty mixer and whisk attachment.

2 cups Organic Palm Oil Shortening
One 7 oz. container of Vegan Cream Cheese
2 teaspoons Vanilla Extract
1 ½ teaspoon Orange Extract
3/16 teaspoon Salt
About 7 cups Gluten Free Powdered Sugar (Sifted thoroughly!) (This is about one 2 lb bag!)
(You may want to add more or less powdered sugar, depending on the taste and texture you prefer for your frosting. You can also adjust the flavorings and salt to suit your tastes.)

Combine the shortening, vegan cream cheese, salt, vanilla and orange flavoring together the mixer and whisk on high speed for about one minute until smooth. Then gradually add the sifted powdered sugar on slow speed until blended, running mixer at about 20 to 30 second intervals. Lastly, whisk the finished mix on high speed for added fluff.

This makes a large amount of icing so you are sure to have a beautiful cake, no matter how thick you like the icing. You may decide to reduce the recipe in the future if too much is left over.

Add a thick layer of frosting to the top of your base cake layer, stack your second layer on top and finish. If you are new to icing cakes, I highly recommend that you invest in two baker’s icing spatulas. One should be about 11 inches long and about 1.5 inches wide. The other, 8 inches long and narrower. They are inexpensive and will make the job much easier and the result more appealing! You’ll know which one to use for which parts of the job once you’ve tried them a few times!

Best wishes for your special occasion!
Lucy

Learn more about Lucy’s cookies at www.drlucy.com

20 mushrooms
1 – 9 oz. box of frozen spinach
5 pieces of bacon
¼ cup of blue or gorgonzola cheese or to taste

Defrost and drain spinach. Cook bacon, cool, and crumble into very small pieces. Mix bacon, spinach, and cheese. Fill the cap of the mushroom with a heap of the mixture. Bake in the oven on 325°F for 25 minutes.

Prep Time: 5 minutes
Cook Time: 12 minutes

1 can (14 ounces) Thai Kitchen® Coconut Milk
3 tablespoons palm sugar
1 teaspoon vanilla extract
Pinch salt (optional)
3 large bananas, peeled

1. Mix coconut milk, sugar, vanilla and salt in medium saucepan. Bring to simmer on medium heat, stirring occasionally.

2. Cut bananas in half lengthwise, then into 2-inch pieces. Stir bananas into coconut milk mixture. Reduce heat to low; simmer 10 minutes, stirring occasionally. Serve warm bananas with coconut milk.

Makes 4 servings.

Test Kitchen Tip: Palm sugar, commonly used in Thai cooking, can be found in most Asian groceries. If unavailable, substitute granulated sugar.

Nutrition Information Per Serving: 339 Calories, Fat 19g, Protein 2g, Carbohydrates 40g, Cholesterol 0mg, Sodium 30mg, Fiber 3g

Prep Time: 5 minutes

Cook Time: 15 minutes

• 3 tablespoons Thai Kitchen® Spicy Thai Chili Sauce
• 1 teaspoon peanut or vegetable oil
• 2 cups unsalted peanuts, whole almonds or macadamia nuts
• 1 teaspoon sea salt

1. Preheat oven to 350°F. Mix chili sauce and oil in medium bowl. Add nuts; toss to coat well. Add sea salt; toss to coat well.
2. Spread nuts in single layer on large baking sheet sprayed with no stick cooking spray.
3. Bake 10 to 15 minutes or until nuts are golden, stirring occasionally.

Makes 2 cups or 10 (3-tablespoon) servings.

Variation: Sweet & Spicy Thai Nuts: Add 1 tablespoon brown or granulated sugar with sea salt; toss to coat well.

Nutrition Information Per Serving: 197 Calories, Fat 17g, Protein 5g, Carbohydrates 6g, Cholesterol 0mg, Sodium 282mg, Fiber 3g