Month: February 2021

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.