Category: Dinner

A taste of “seafood” that’s gluten-free and dairy-free and easy to make! (The following amounts can be increased to your desired amount also.)

1 tbsp vegan or regular butter

8 medallions Hearts of Palm (rinsed if sliced from the can)

3 tbsp Vegetable Stock

1 tbsp Nutritional Yeast

1 tbsp Coconut Cream (NOT coconut milk – just the white topping of a can of coconut milk – there are also cans of just coconut cream)

1 tsp Old Bay Seasoning

Add 1 tbsp vegan butter to a hot skillet. Then add in the nutritional yeast, coconut cream, vegetable stock and Old Bay. Stir all the ingredients together.

Add in the Hearts of Palm medallions (“scallops”). Reduce heat and cover the skillet and let it steam for about 15 minutes. Flip the “scallops” halfway through, so the sauce is covering all sides. (If needed, add a little more vegetable stock to prevent sticking.)

Serve over or mixed with the pasta of your choice.

This gluten-free dish can be made with the pasta of your choice. Within 15 minutes, you will have a tasty dinner!

12 oz package gluten-free linguine (or the pasta of your choice)

4 tbsp peanut butter

2 tbsp liquid aminos (or soy sauce or tamari)

2 tbsp sesame oil

1 tbsp maple syrup (or agave)

1 tbsp chives, chopped

1-2 tbsp water (if necessary)

Cook linguine according to the package directions.

While the pasta is cooking, prepare the sauce by mixing all the sauce ingredients together in a bowl or cup until well combined.

Combine the cooked linguine with the sauce and mix everything together.

Serve immediately. You may optionally top it off with green onions and/or sesame seeds.

A gluten-free option for a Mediterranean-style meal.

1 package (12-16 oz) of your choice of pasta (fettuccine, linguine, rigatoni, etc… – use gluten-free pasta if desired)

1 pound of Beyond Beef (or other gluten-free) ground (optional)

2 tbsp oregano (optional)

2 tbsp marjoram (optional)

1 tbsp chives (optional)

1/4 cup lemon juice

1/3 cup dairy-free parmesan or mozzarella (grated or shredded)

1 tbsp olive oil

salt & pepper, to taste

Boil pasta according to package directions, less 1 minute to keep the pasta al dente.

Brown ground (if using), along with the spices, for about 5-7 minutes

In a large bowl, add pasta, ground (if using), lemon juice and cheese. Stir to combine. Add in olive oil and stir.

Serve topped with a sprinkle of freshly ground black pepper.

A meat-free, dairy-free and gluten-free take on primavera.

2 boxes (12 oz each) of chickpea linguine (or other gluten-free type)

16 oz meatless ground (Beyond Beef, Lightlife, etc…)

8 oz broccoli crowns

15 oz can of coconut milk

1/4 cup nutritional yeast

1/4 cup dehydrated peppers

2 tbsp oregano

2 tbsp marjoram

2 tbsp dill weed

1 tsp ginger

1 tbsp chives, chopped

1 tsp smoked paprika

1 tsp liquid smoke

Prepare linguine as directed.

Meanwhile, in a large frying pan, brown the ground for 3-5 minutes. Make crumbles, large pieces or both.

Steam the broccoli for 3 minutes.

In a medium pot, add the remaining ingredients and boil (stirring occasionally) for 5 minutes.

Add the browned ground and steamed broccoli to the pot, and stir to combine.

Add the prepared linguine to a large mixing bowl, and pour the sauce on top.

Mix to combine, and serve.

A gluten-free, dairy-free and meat-free meal.

2 pkgs (12 oz each) brown rice fettuccine

12-16 oz plant-based grounds (Lightlife, Beyond Burger, Impossible Burger or your choice – be sure it’s GF if necessary)

2 cups raw cashews

2 cups unsweetened dairy-free milk

1/2 cup nutritional yeast

2 tbsp lemon juice

1 tbsp chives, chopped

Prepare fettuccine as directed.

Brown grounds as directed in separate pan.

If not using a high-speed blender (like a Vitamix), soak the cashews for 5 minutes in hot water.

Drain the cashews (if necessary), and add to a blender along with the milk, nutritional yeast, lemon juice and chives. Blend until smooth.

Pour the sauce and the grounds over the prepared pasta.

Mix to combine and serve.

A nice gluten-free and dairy-free twist on comfort food.

8 oz gluten-free pasta of your choice

1 can coconut milk

1/4 cup nutritional yeast

1 tbsp chives, chopped

1/2 tsp smoked paprika

pinch turmeric

1/2 cup coconut

1/2 cup hempseed

Prepare pasta as directed.

While the pasta is cooking, combine the coconut milk and spices in a medium pan.

Boil the mixture over medium-high for 5 minutes, stirring occasionally.

Pour sauce over the drained pasta.

Add the coconut and hempseed and combine.

Serve and enjoy!

A gluten-free and dairy-free dinner idea!

1 block tofu, cubed

1/4 cup maple syrup

1 tbsp Chinese five spice

1 tsp rice vinegar

1 tsp tamari

1 tbsp chives, chopped

1/2 tsp sea salt

Press tofu and cut in cubes.

Combine all the ingredients and add to the cubed tofu and toss to coat all the pieces.

Spray some oil in the air fryer so the tofu doesn’t stick together.

Add tofu in the air fryer so that it covers the bottom, then lightly spray a little oil on top.

Air fry at 350° for 10 minutes.

Serve with a side of rice.

For a tasty comfort meal that is gluten-free and dairy-free, try this.

2 packages (8 oz) chickpea linguine (or pasta of your choice)

1/2 cup (1 stick) vegan butter

1/4 cup dehydrated bell peppers

1/4 cup coconut bacon

2 tbsp oregano

2 tbsp marjoram

1 tbsp dill weed

1 tbsp chives, chopped

Prepare pasta as directed.

Meanwhile, melt butter in a measuring cup.

Once melted, add remaining spices to measuring cup, and stir to combine. Let sit for 1 minute to rehydrate the peppers.

Pour the spices over the drained pasta in a large bowl, and mix to combine.