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Veggie Pot Pie


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


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!

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Recipes: Welcome

Veggie Pasta Primavera


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


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!!!!

Recipes: Welcome

Pumpkin Brussel Sprouts


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


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.

Recipes: Welcome

Black -Eyed Pea Stew


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


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!!

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