678-776-7911
.png)
Veggie Pot Pie
Ingredients:
2 Gluten free pie crust 1 c veggie broth
2/3 c plant milk plant based butter
1 whole onion 3 cloves garlic
1 bag frozen organic mixed veggies
Diced potatoes GF Flour
Fresh oregano Parsley
Salt Pepper
Thyme Celery seed
​
Directions:
preheat oven to 425 degrees. Thaw pie crust, dice potatoes and boil to soften about 10 mins. in a pan melt 1/2 tbsp plant based butter and saute garlic and onions until onions are translucent. add plant milk and stir in flour slowly, once the pb milk is stired in add the veggie broth, veggies and spices. let simmer for 10 mins or until the sauce has thickened. place mixture in pie crust and top with second pie crust. place in preheated oven for 30 min or until the crust is golden brown and the mixture is bubbling. Enjoy!
Veggie Pasta Primavera
Ingredients:
1 box gluten free noodles
1 whole onion diced
1 shallot diced
4-5 cloves garlic minced
4-5 mushrooms chopped
6-7 green olives sliced
hand full fresh basil leaves chopped
2-3 springs fresh oregano
3-4 artichokes chopped
1 organic can fire roasted tomatoes
Marsala wine
olive oil
salt, pepper, & Italian seasoning
​
Directions:
Cook Gluten free noodles according to the package directions. chop onion, shallot, mushrooms, olives, artichokes and garlic. Place olive oil in skillet and add chopped veggies. Saute for 5 min and add in Marsala wine, can tomatoes, all spices and leaves. saute till veggies are tinder, mix in cooked pasta, top with fresh parsley. serve with side salad and garlic bread. Yummy!!!!
Pumpkin Brussel Sprouts
Ingredients
1 medium pie pumpkin (about 3 pounds), peeled and cut into 3/4-inch cubes
1 pound fresh Brussels sprouts, trimmed and halved lengthwise
4 garlic cloves, thinly sliced
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
2 tablespoons minced fresh parsley
Directions
1. Preheat oven to 400°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat.
2. Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.
Black -Eyed Pea Stew
Ingredients:
1 cup organic dried Black eyed peas soaked over night or 2 cans organic black eyes
2 cups organic collards
3-4 organic gold potatoes
2 cans organic tomatoes or 2 cups fresh organic tomatoes
1 cup organic veggie broth
2-3 tbsp Hot sauce
3 cloves organic garlic
1-2 organic bay leaf
1/4 tsp organic savory
1tbsp organic parsley
​
Directions:
Place all above ingredience in a large soup pot ( can also use dutch oven, slow cooker, pressure cooker ect.)
and place on stove, bring to a boil and reduce heat by half. Let simmer until collards and potatoes & peas are tender. serve with crackers, homemade corn bread or a PB&J. ENJOY!!
​