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VEGAN CRANBERRY SCONESINGREDIENTS:½ cup dried fruit-sweetened cranberries or raisins½ cup water2/ 3 cup unsweetened almond milk¼ cup coconut, grapeseed or sunflower oil3 Tbsp pure maple syrup1 tsp ground cinnamon2 cups spelt, oat, or gluten free flour1½ tsp non aluminum baking powder½ tsp baking soda½ tsp fine sea saltDIRECTIONS:1) Preheat the oven to 350º F.2) Put the cranberries and water in a small saucepan, and bring to a simmer. Remove from heat,cover, and let stand for five minutes. Drain well.3) In a medium bowl, combine almond milk, oil, maple syrup, and cinnamon.4) In a large bowl, whisk flour, baking powder, baking soda, and salt until combined. Add thealmond milk mixture and cranberries and combine, using as few strokes as possible so you donot over mix the dough.5) Turn the dough out onto a lightly floured work surface. Shape into a ball and pat out with yourfingers to a thickness of ½ inch. Use a lightly floured 2-inch round cookie cutter to cut out thescones. Gather up scraps, pat out again and cut out more scones. You should have 15 total.6) Transfer the scones to an un-greased baking sheet. Bake until lightly browned, 20 to 25 minutes.Serve hot.PHOTO: WWW.CAMILLESTYLES.COM / RECIPE: DEB HARRELLRECIPES17

APPLE PIE BREAKFAST COOKIESINGREDIENTS:1 cup quick oats¼ cup ground flax seed½ tsp salt1 tsp apple pie spice mix2 eggs, beaten½ cup unsweetened apple sauce1/3 cup coconut sugar (or ¼ cup maple syrup)¼ cup coconut oil, melted1 cup diced apple pieces½ cup toasted walnuts (or pecans), chopped½ cup raisins (optional)DIRECTIONS:1) Preheat your oven to 350º F.2) In a large bowl stir together old fashioned and quick oats, ground flax, salt and spices.3) In a smaller bowl whisk together eggs, apple sauce, coconut sugar and melted coconut oil. Addto the dry ingredients and stir to combine. Fold in the diced apple, walnuts and raisins.4) Drop ¼ cup sized portions of batter onto a parchment lined baking sheet. Flatten the cookiesslightly, as they won’t spread in the oven.5) Bake for 15-20 minutes until set. Let the cookies cool on the baking sheet before transferring toan airtight container.WWW.LEELALICIOUS.COMRECIPES18

PUMPKIN SPICE BREAKFAST COOKIESINGREDIENTS:¼ cup coconut oil, melted¼ cup honey1 cup rolled old-fashioned oats1 cup quick cooking oats2/3 cup unsweetened, dried cranberries2/3 cup pumpkin seeds¼ cup ground flaxseed1 tsp pumpkin pie spice½ tsp sea salt½ cup pumpkin puree2 eggs, beaten1) Preheat oven to 350º F. Line a baking sheet.2) In a small bowl warm coconut oil and honey (either microwave, inside preheating ovenor on the stove top).3) In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkinpie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fullycombined.4) Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’tspread while baking). Bake for about 15-20 minutes until edges are lightly browned.5) Let cookies cool on baking sheet before moving to an airtight storage container.RECIPE: WWW.LEELALICIOUS.COMRECIPES19

L U NCHSoft Gluten Free Sandwich Bread 21 / Confetti Quinoa Salad with Lime Vinaigrette 23 / StrawberryArugula Quinoa Salad 24 / Greek Lentil Salad 25 / Avocado Egg Salad 26 / Cucumber AvocadoRolls 27 / Autumn Squash Soup 28 / Gluten-Free “Spaghettios” 29 / Avocado Chickpea Mash 30Grilled Sweet Potato Salad 31 / Vegan Ranch Bowl 32 / Raw Kale and Brussels Sprouts Salad withTahini-Maple Dressing 33 / The Great Big Vegan Salad 35 / Deb’s Kale Salad with Apple, Cranberriesand Pecans 37 / Southwestern Black Bean Salad 39 / Slow Cooker Chicken Noodle Soup 40Quinoa, Butternut Squash and Black Bean Taco Bowl 41 / Easy Cauliflower Soup 42 / Easy ThreeBean Vegetarian Crockpot Chili 43 / Spaghetti Squash Marinara 44 / Lentil Avocado Salad withPesto Dressing 45 / Edamame Kale Sslad 46 / Rainbow Roasted Vegetables 47 / CaramelizedSweet Potato and Apple Hash Browns 48 / Sautéed Kale 49 / Crunchy Chopped Salad 50

SOFT GLUTEN-FREE SANDWICH BREADINGREDIENTS:Yeast mix:1½ cup water or almond milk4 Tbsp honey2½ tsp dry active yeast (Be sure your yeast is fresh and alive.)Dry mix:3 cups all-purpose gluten-free flour mix1½ tsp xanthan gum (in addition to what’s already in the Gluten-Free flour mix)4 tsp baking powder1 tsp saltFeel free to add sweet or savory seasonings to taste.Wet mix:2 tsp apple cider vinegar or lemon juice¼ cup olive oil2 large eggs (see options for egg-free below)DIRECTIONS:1) Preheat your oven to 375º F.2) In measuring cup, measure and warm milk to just above body temperature—should be warmto the touch (not hot or cold). Stir in honey and add yeast last. Set aside and let proof forapproximately 10 minutes.3) Combine dry mix ingredients in small bowl.4) Combine wet mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix justfor a few seconds.5) Add in the proofed yeast mix and mix again for just a few seconds.6) Add the dry mix and beat on medium-high for approximately 3 minutes. Dough will be wet, butthick and sticky!7) If necessary, oil and flour your 9x5 loaf pan or spray with non-stick coating. Using a spatula,scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof whilethe oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofingas the loaf will not smooth out itself.It is important not to over-proof the bread—just let it rise until the mixture is approximately double insize (20-30 minutes depending on your room temperature). Don’t let it rise above your loaf pan justuntil it crests the top. Gluten-free breads do not maintain their structure and will flow over the pan orcollapse if left to over-rise or over-filled.(Continued on next page)RECIPES21

8) Bake for approximately 30-45 minutes. If the crust is darkening too quickly, you can cover it withfoil (tent open ended) and return to baking until done. (Cook until you get an internaltemperature of 210-220º F. on a digital thermometer).9) Remove loaf pan from oven and let cool for 3-5 minutes before turning out onto your coolingrack. Allow to cool completely before attempting to cut into slices. An electric knife works well.RECIPE: ALITTLEINSANITY.COMRECIPES22

CONFETTI QUINOA SALAD WITH LIME VINAIGRETTEINGREDIENTS:2 cups cooked quinoa, cooled1 (14.5-oz) can black beans, drained and rinsed½ red bell pepper, diced1 mango, diced½-1 avocado, diced (optional)1 green onion, sliced¼ cup cilantro, chopped (optional)2-3 Tbsp lime juice1 Tbsp red wine vinegar1 Tbsp olive oil¼ tsp pepper, or to taste¼ tsp salt, or to tasteDIRECTIONS:1) In a large bowl, combine quinoa, beans, bell pepper, mango, avocado, green onion, and cilantro.2) To make the dressing, in a small bowl, whisk together lime juice, vinegar, olive oil, salt andpepper. Pour dressing over quinoa salad and toss to coat.3) Chill until ready to serve.RECIPE: STRAWONELOVELYLIFE.COMRECIPES23

STRAWBERRY ARUGULA QUINOA SALADINGREDIENTS:1 cup uncooked quinoa2 cups water10 strawberries, cored and quartered¼ cup slivered almonds, toasted2-3 green onions, thinly sliced2 Tbsp thinly sliced fresh mint2 cups of baby arugula greensVinaigrette ingredients:1 Tbsp orange zest3 Tbsp orange juice1 Tbsp balsamic vinegarpinch of salt2 Tbsp olive oilDIRECTIONS:1) Cook the quinoa according to the package instructions. (If no package instructions, put 1 cup ofuncooked quinoa into a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover,reduce heat to a low simmer and cook for 15 minutes. Remove from heat, let sit for 5 minutescovered, then fluff with a fork.)2) Place the vinaigrette ingredients into a jar and shake to emulsify.3) When the quinoa is cooked, spread it out on a baking sheet to cool quickly. When cooled, placeinto a large bowl and toss with the vinaigrette. Then toss with the strawberries, almonds, greenonions, mint, and arugula.4) Serve immediately. If making in advance, you can dress the quinoa in advance, and then toss inthe rest of the ingredients right before serving.RECIPE: SIMPLYRECIPES.COMRECIPES24

GREEK LENTIL SALADINGREDIENTS:½ cup French (du Puy) lentils½ cup quinoa1 pint grape or cherry tomatoes, halved2 small/medium zucchini or 1 large, cubed½ cup red onion, finely chopped1/3 cup kalamata olives, halved and pitted4 Tbsp chopped fresh oregano½ tsp salt¼ tsp freshly ground black pepper2 Tbsp fresh lemon juice6 Tbsp extra virgin olive oilDIRECTIONS:1) Rinse and drain the lentils. Place in a saucepan and cover by 2 inches with water. Bring to a boil,reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside.2) While the lentils are cooking, make the quinoa. Place quinoa in a small sauce pot with 1 cupwater. Bring to a boil, cover and simmer until all water is absorbed, about 12 minutes.Remove from heat, keep the lid on and let sit another 2-3 minutes. Fluff with a fork and set aside.3) Once the lentils and quinoa have cooled, place in a bowl with the tomatoes, zucchini, red onionand olives.4) Whisk together the oregano, salt, ground pepper, lemon juice and olive oil. Toss with salad.RECIPE: DELISHKNOWLEDGE.COMRECIPES25

AVOCADO EGG SALADINGREDIENTS:6 eggs, hard boiled2 ripe avocados, peeled and mashed1½ Tbsp fresh lemon juice (or lime juice)½ tsp fine sea salt, or to tasteDIRECTIONS:1) Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place onhigh heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.2) Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath andallow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.3) Peel and roughly chop the hard boiled eggs.4) Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado,leaving it slightly chunky if desired.5) Add the chopped hard boiled eggs and stir well to combine.Eat on toasted gluten-free bread with watercress or greens of choice.RECIPE: THEROASTEDROOT.NETRECIPES26

CUCUMBER AVOCADO ROLLSINGREDIENTS:1 avocado¼ cup of basil leaves (a small bunch)1 clove garlic2 tsp lime juice¼ tsp salt1 Tbsp nutritional yeastdash of pepper1 cucumbersmoked or sweet paprika for garnishDIRECTIONS:1) Toss all the ingredients (except the cucumber and paprika) into a food processor or blender.Or if you would like to do it by hand, finely mince the garlic and basil, and mash all theingredients together with a fork until smooth and creamy.2) Use a mandolin or potato peeler to cut long thin strips from the cucumber.3) Take a cucumber strip and spread a thin coat of the avocado mixture along the length of thecucumber. A little goes a long way. Make sure to get some avocado all the way to the end, so itwill stick the roll together.4) Roll it up. No toothpicks needed. Do the same with the rest of your cucumber strips. Sprinklewith a little paprika and serve right away.Cucumber is watery and softens quickly, so if you plan on bringing these to a party, prepare theavocado spread that morning, and store in an airtight container. Bring a whole cucumber and potatopeeler and assemble at the party.RECIPE: WWW.ITDOESNTTASTELIKECHICKEN.COMRECIPES27

AUTUMN SQUASH SOUPINGREDIENTS:4 cups of peeled and cubed butternut squash, roasted1 large apple, peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet,you may want to use a Granny Smith.)½ of a large yellow onion, diced1 Tbsp coconut oil½ to 1 tsp curry powder *start with ½ teaspoon and add more to desired taste.3½ cups vegetable broth½ cup plant based milk1 tsp salt a few extra dashesa few dashes of cinnamonDIRECTIONS:1) Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 minutesat 425º F.2) Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with currypowder and a few dashes of salt for about 10 mins and until softened.3) Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil.Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste.4) Use an immersion blender or transfer soup to a high-speed blender or food processor and blenduntil soup is smooth and creamy.5) Garnish with toasted pumpkin seeds if desired.RECIPE: WWW.KIMSCRAVINGS.COMRECIPES28

GLUTEN-FREE “SPAGHETTIOS”INGREDIENTS:4 carrots1 stalk of celery1½ cups of diced tomatoes1½ cups of gluten-free “o” noodles–also called: Anelletti Pasta.salt to tasteDIRECTIONS:1) Cook the carrots, celery, tomatoes, and salt in a pot until it is all soft enough to blend(about 10-15 minutes).2) Once the veggies are soft, blend in a high-powered blender until smooth. The sauce in realspaghettios is SUPER thin (and sweet); if you desire that, juice 2 more carrots, and add it back tothe sauce to thin it out.3) Add your cooked gluten-free pasta to the sauce.This recipe makes a large amount of sauce. Leftover sauce can be frozen in an air tight container.RECIPE: WWW.SUPERHEALTHYKIDS.COMRECIPES29

AVOCADO CHICKPEA MASHINGREDIENTS:1 (15-oz) can chickpeas1 ripe avocadojuice from ½ lemonsalt/pepper to tasteoptional toppings/add-ins: sprouts, tomato, spinach, green onion, etc.DIRECTIONS1)2)3)4)Rinse and drain chickpeas and place in a bowl. Mash with a potato masher or fork.Cut avocado in half and remove pit. Scoop out the avocado and place in bowl.Mash again to combine with the chickpeas.Add lemon juice and stir. Salt and pepper to taste if desired.RECIPE: WWW.THEGARDENGRAZER.COMRECIPES30

GRILLED SWEET POTATO SALADINGREDIENTS:2 lbs sweet potatoes1 can black beans, rinsed and drained1 red pepper, diced¼ cup cilantro, finely chopped¼ cup finely sliced scallions1½ tsp olive oil, dividedRoasted Jalapeno Dressing:2 jalapenos2 large slices red onion2 limes, juiced½ tsp red chili flakes¼ tsp cumin½ tsp oregano1 tsp maple syrup4 Tbsp olive oilWWW.DELISHKNOWLEDGE.COMDIRECTIONS:1) Preheat a grill or grill pan to medium-high heat.2) Place the potatoes in a large pot and cover with water. Bring to a boil,reduce to a simmer and cook until just tender, about 15-20 minutes.3) Drain potatoes and let cool. The skins should slip off but if not, gently slice them off.4) Cut into 1” thick slices and brush with 1 tsp. olive oil.5) Place on the grill and cool for 2-3 minutes per side. Remove and cut into large dice. Set aside.To make the dressing:6) Brush the onion slices and jalapenos with ½ tsp olive oil.7) Place on the grill and cook for 5 minutes until skin is blistered. Remove from grill, let cool slightly,and rub off jalapeno skins and seeds.8) Finely dice the jalapeno and red onion in a separate bowl.9) Add the rest of the ingredients: lime juice, chili flakes, cumin, oregano, maple syrup. Drizzle withthe olive oil and season with salt and pepper.9) Add the red pepper, black beans, and cilantro to the sweet potato. Gently toss with dressing.Cover and let stand for at least 30 minutes.RECIPES31

VEGAN RANCH BOWLINGREDIETNS:Ranch Chickpeas:2 cups cooked chickpeas1 Tbsp nutritional yeast2 tsp olive oil1 tsp apple cider vinegar½ tsp garlic powder½ tsp onion powder½ tsp dried dillRanch Dressing:½ cup mayo (use vegan version if needed)¼ cup soymilkhandful parsley, finely chopped1 tsp dried dill1 tsp garlic powderfreshly ground pepper/saltVegetables:2 large tomatoes, sliced6 cups torn lettuce or torn kale2 carrots, shredded1 cucumber, thinly sliced¼ red onion, thinly slicedRECIPE: WWW.DELISHKNOWLEDGE.COMDIRECTIONS:1) Preheat the oven to 400º F. Toss chickpeas with nutritional yeast, olive oil, apple cider vinegar, garlicpowder, onion powder, dried dill and pinch salt. Place in a single layer on a baking sheet and roastfor 20-25 minutes until golden brown and crunchy. Remove and set aside.2) Whisk together all ingredients for the dressing. Season to taste with salt and pepper3) Divide the vegetables among 4 bowls. Top with chickpeas and drizzle with dressing.RECIPES32

RAW KALE AND BRUSSELS SPROUTS SALADWITH TAHINI-MAPLE DRESSINGINGREDIENTS:1 bunch of curly green kale12 Brussels sprouts (about 2 big handfuls)3 Tbsp sliced almondsdash of sea saltTahini-maple dressing:¼ cup tahini2 Tbsp white wine vinegar2 tsp white miso2 tsp maple syruppinch of red pepper flakes¼ cup waterDIRECTIONS:1) Use a chef’s knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sizedpieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale bylightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomesdarker in color and more fragrant. Transfer the kale to a medium serving bowl.2) Chop off and discard the stem end of the brussels sprouts and any discolored outer leaves. Eitheruse your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processorusing the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.3) In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepperflakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini arethicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste.Pour the dressing over the kale and sprouts and mix well.4) In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant andturning golden (this will take less than five minutes so watch carefully). Add the toasted almondsto the salad and toss. Serve immediately.RECIPES33

RECIPE: WWW.COOKIEANDKATE.COMRECIPES34

THE GREAT BIG VEGAN SALADI made all the ingredients over the weekend and kept in individual containers in the fridge. During theweek, I added a handful here and there to create this big bowl of beauty. With enough fiber andprotein to keep me satisfied for hours, I am declaring this the salad that even salad haters will love.Below you will find the quick ingredient and how-to list for creating 4-5 giant salad bowls.1) Preheat the oven to 400º F. and make the lentils, zucchini and mushrooms fi

fresh ground black pepper, to taste DIRECTIONS: 1) e-heat oven to 375º F. Spray the muffin tin with some coconut spray oil. Pr 2) In a medium bowl, stir together the almond flour, eggs, and egg whites until a dough forms. Spoon about a tablespoon of dough into eac