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1 package rice pasta large shells
STUFFING:
1 lb. firm tofu
1 tsp. onion salt
1 tsp. garlic salt
6 sun-dried tomatoes, finely chopped or snipped
2 Tbsp. onion flakes
1 tsp. garlic flakes
1 Tbsp. olive oil
2 Tbsp. water
1 medium zucchini, shredded
1/2 tsp. oregano
1/2 tsp. basil
1 tsp. sea salt
2 tsp. dried chives
1/3 c. chopped green or black olives
Spaghetti Sauce
Cashew Cheese Sauce
1. Cook shells in boiling water for a few minutes, then hold in hot water to finish cooking. Do not overcook or they will fall apart.
2. Mash tofu with onion salt and garlic salt. Set aside. In large skillet, combine oil, water, onion flakes and garlic flakes. and sauté lightly. Add tomatoes, salt, herbs and olives. Mix and sauté. Add zucchini and cook until just softened a little. Add tofu mixture and stir in.
3. Pour tomato sauce into bottom of a 9 x 12” pan - just enough to cover. Stuff shells with 1 - 2 Tbsp. of filling and place in the baking dish. Spoon tomato sauce over the top of shells and spoon a little cheese sauce over that.
4. Bake at 350 degrees for 25 - 30 minutes, or until heated through.
Monica Campbell
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1 jar (28-oz.) canned tomatoes
3 - 4 Tbsp. honey
1 tsp. celery salt
1/8 tsp. thyme
1 Tbsp. onion powder
3/4 tsp. basil
1/4 tsp. oregano
3/4 tsp. garlic salt
1/2 tsp. sea salt
1 tsp. garlic granules
2 Tbsp. cornstarch mixed with a little water
1. Combine ingredients in saucepan and heat until flavors are blended, adding cornstarch last. Cook until thickened.
Monica Campbell
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1 c. cashews
1 c. water
2 Tbsp. unhulled sesame seeds
1 small (4-oz.) jar pimentos or roasted red peppers
1/4 tsp. celery salt
1/2 tsp. garlic salt
1 tsp. onion salt
3/4 tsp. sea salt
1. Combine all ingredients in blender and blend until smooth and creamy.
Monica Campbell
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1 large butternut or other orange squash, peeled, seeded and cubed
2 qt. water
1 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. parsley
1 Tbsp. chives
1/2 tsp. sea salt
1 medium zucchini, shredded
1 1/2 c. cooked brown rice or quinoa
1 Tbsp. tahini
1. In a large saucepan, combine water, butternut squash and seasonings. Cook until squash is soft - about 20 minutes.
2. Add shredded zucchini and cook a few minutes, or just until tender. Stir in tahini and serve.
Monica Campbell
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1 c. teff flour
1 c. soy milk
1 1/2 c. water
2 c. gluten-free oats
2 Tbsp. hulled sesame seeds
1/4 - 1/2 c. pecans
2 Tbsp. corn flour or rice flour, opt.
2 Tbsp. honey
2 tsp. vanilla
3/4 tsp. sea salt
1. Pour water and soy milk into blender and add oats, sesame seeds and pecans at little at a time and blend until smooth and creamy.
2. Blend in corn flour, honey, vanilla and salt. Add more water as needed to create desired consistency.
3. Heat waffle iron and spray with vegetable oil spray, or sprinkle sesame seeds in bottom of waffle iron. Pour waffle batter into pan and sprinkle sesame seeds on top if desired. Bake for 7 - 8 minutes.
Makes 4 - 5 waffles
Monica Campbell
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1 20 - oz. can crushed pineapple, with juice
1 Tbsp. cornstarch
1 Tbsp. honey, opt.
1/2 tsp. vanilla
1 Tbsp. lemon juice
pinch of salt
Combine ingredients in a medium saucepan and cook, stirring, until thickened.
Monica Campbell
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GLUTEN-FREE CRUST:
1 c. gluten-free rolled oats, dextrinized*
1 c. quinoa flakes, dextrinized*
1/2 c. brown rice flour
1/3 c. tahini
1 - 1/4 c. water
1/2 tsp. sea salt
FILLING:
2 c. soy milk
2/3 c. cashew or other nuts
2 tsp. vanilla
2 Tbsp. arrowroot or cornstarch
1/2 tsp. sea salt
2 tsp. lemon juice
1 1/3 c. pitted dates
pecans for top as desired
1. For crust, blend oats and quinoa flakes to a flour. Pour into bowl and add rice flour and salt and mix well.
2. Blend water and tahini together, then add to flour mixture, adding little at a time, until mixture holds together in a ball, but is not too wet. Roll out between sheets of plastic wrap or parchment paper. Place in pie tin, and shape edges. Set aside.
3. For filling, blend soy milk, dates and cashews in blender until smooth and creamy - about 5 minutes. Blend in lemon juice, sea salt, starch and vanilla.
4. Pour into prepared, unbaked pie crust, decorate top with pecans and bake at 250 degrees for 1 hour. Other nuts can be used instead of pecans if desired.
*to dextrinize grains, place in a casserole dish and bake at 250 degrees for 1 hour, stirring occasionally. Dextrinizing makes the grains more digestible. For a baked pie shell only, bake at 325 degrees for 30 minutes.
Monica Campbell
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3 c. teff flour
1 c. almond butter, or other nut butter of choice
1 c. soy milk
1 c. honey
2 Tbsp. vanilla
1 tsp. sea salt
1. Add the teff flour to a medium mixing bowl, then add soy milk, almond butter, honey, vanilla and salt. Mix.
2. Oil a 9 x 12” glass pan (or try greasing with tahini). Pour batter evenly into pan and bake at a temperature between 300 and 350 degrees for no longer than 20 minutes, being careful not to burn. Serve unfrosted, or frost with a mixture of nut butter, soy milk, honey and carob powder if desired.
Monica Campbell
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