Appetizers

Crispy Gluten- Free, Dairy Free Eggplant Parmesan

Ingredients

Eggplant, sliced into 1/8' rounds

Wet ingredients:
1/2 unsweetened plan almond milk
1 t arrowroot starch

Flour coating:
1/2 c gluten free flour
2 T arrowroot starch
sea salt

Dry coating:
1/2 c vegan parmesan cheese (recipe in misc. section!)
2-3 t dried oregano (or fresh would be yummy!)
1/4 t sea salt

Directions

Preheat oven to 400 and line a baking sheet with parchment paper.
Prepare the dipping stations (wet, flour and dry) in small bowls.
Heat large skillet over medium heat, with 2-3 T of coconut or avocado oil, letting heat for a minute.
Dip each round in the order above and place in hot pan, 2-3 minutes each side. 
Place on baking sheet and bake 10-15 minutes, flipping once, til brown and crispy. 

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Credit

Adapted from Minimalist Baker


 

Mango & Tomato Salsa

Ingredients

2 handfuls of cherry tomatoes
1 handful of mangoes, fresh or frozen
1/4-1/2 red onion, chopped
jalapeno to taste
garlic
salt and pepper
honey or syrup to taste
can add carrots for extra nutrition and thickness (doesn't alter the flavor!)

Directions

Chop all ingredients in food processor til desired consistency.

Credit

Hannah Needham

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Olive Dip

Ingredients

1/2 c green and black olives
1/2 c olive oil
slice of lemon
garlic pod
handful of parsley
handful of basil

Directions

Add olive oil, lemon and garlic to Vitatmix, then add rest of ingredients. Blend to desired consistency.

 

Credit

Marianne Outlaw

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Pumpkin Seed Salsa

Cooking Time

10 minutes

Ingredients

1 1/2 c Pepitas (pumpkin seeds)
3 medium sized tomatoes
1 Habanero chile, stem removed
2 garlic cloves
sea salt

Directions

Preheat oven to 350.
Toast the peptic seeds for 10 minutes.
Transfer to a food processor or vitamix and process oil smooth and let cool.
Dry roast the tomatoes in a skillet until blistered on all sides and soft; let cool.
Add chile and garlic to skillet and toast until they are speckled with black spots; let cool.
Slowly combine all the ingredients in the food processor and blend until desired consistency.
Season with sea salt.

Credit

San Antonio Magazine

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Guacamole

Ingredients

2 large avocadoes, pitted and mashed
½ c finely chopped cucumber
1/8-1/4 c finely chopped red onion
¼ c cilantro (optional)
1 clove garlic, minced
1 lime, juiced
5-7 drops Young Living lime vitality essential oil (optional but adds a great lime flavor)
1 T olive oil
sea salt

Directions

Mix everything together and serve with chips.
Makes about 2-3 cups, depending on size of avocadoes.

 

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