Marinara Sauce

Gluten Free, Vegan

Happily makes 4 cups


2 TBSP Avocado Oil

2 Garlic cloves 

1/2 Yellow Onion

32 ounces Tomatoes (Fired roasted preferred if not fresh)

1/2 tsp Dried oregano

1/2 tsp Dried thyme 

1 TBSP Monk fruit (can sub coconut sugar)

1 tsp Sea Salt

1/4 tsp Red pepper flakes

1/2 Cup fresh parsley 

Optional: 3-4 TBSP Tomato paste

Cut/dice garlic, let sit 5-10 minutes.

Die onion. Wash and chop parsley.  

Add avocado oil to the pan, over medium heat sauté garlic and onion for 1 minute, stirring frequently.

Then add tomatoes.  Bring to a simmer over medium heat, simmer 20 minutes.

Add oregano, thyme, monk fruit, sea salt, and red pepper flakes. 


You an add tomato paste if the sauce is too thin for your liking

Harissa (Lebanese Spice Spread)

Gluten Free

Happily makes 2 cups roughly.  

1-2 TBSP is a serving, depending on your spice level.


Original recipe calls for 6 dried guajillo peppers, stemmed snd seeded. 

6 dried ancho peppers, stemmed and seeded.

3 dried pasilla peppers.

6 dried chiles de arbol or other peppers of your choice.

2 TBSP tomato paste.

I used what was available to me:

3 Jalapeños

1 Serrano pepper

2 Roasted red bell peppers 

2 Poblano peppers

1/4 tsp Coriander seeds or (I used ground)

1/4 tsp Cumin

1 tsp Crushed red chili flakes

6 Garlic cloves

3 TBSP Extra virgin olive oil

1/4 Cup Lemon juice

1 1/2 tsp Sea Salt

If you’re using the dried peppers place them into a large bowl and pour boiling water over them. Let them steep for 20 minutes to soften. Cut tops off, de seed, and remove skins.

I used fresh peppers and roasted them. Let them cool and deseeded and peeled the skins off of them. 

In a seasoned cast iron skillet, (spray with coconut oil) dry roast the coriander, cumin and garlic cloves for about 2-3 minutes until they are fragrant. Cool and then grind them up with a mortar and pestle. 

Add the jalapeños, Serano pepper, poblano pepper, and roasted red bell peppers to the food processor. Blend well. 

Add the paste and the roasted seeds and blend. 

Drizzle the olive oil in after it is blended. 

Divide into half cup containers. 

Jackfruit Tacos

Vegan, Gluten Free

Happily Serves 4


1 Can Jackfruit

2 TBSP Coconut Aminos

1 TBSP Lime Juice

Drain and Rinse Jackfruit. Tear apart like a pulled pork.  Pat dry.

Heat on stope top til warm.  

Add coconut aminos and lime juice. Add taco seasoning.

Wrap in lettuce, top with cauliflower cilantro lime rice & salsa.

Homemade Taco Seasoning

4 TBSP Chipotle Powder

2 TBSP Ground Cumin

1 TBSP Paprika

1 TBSP Sea Salt

1 tsp Cilantro Flakes

1 tsp Black or White Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

Combine all ingredients and store in a sealed container.


*Use 2 TBSP per pound of ground meat for tacos.

$7 a jar. Send me a direct message, made to order fresh.

Homemade Taco Seasoning

Vegan, Gluten Free

Happily Serves 4 pounds of “Meat”


4 TBSP Chipotle Powder

2 TBSP Ground Cumin

1 TBSP Paprika

1 TBSP Sea Salt

1 tsp Cilantro Flakes

1 tsp Black or White Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

Combine all ingredients and store in a sealed container.


*Use 2 TBSP per pound of ground meat for tacos.

Spicy Chipotle Dressing

Vegan, Gluten Free

Happily serves 3


1/4 Cup Almond Butter

1 tsp Sea Salt 

2 tsp Chipotle Chili Powder

1 Garlic Clove

3 tsp Lime Juice

2 tsp Maple Syrup

4 Tbsp water (plus more as needed to thin)

Crush or mince garlic, let sit 5 minutes.

Add all ingredients except water to a bowl and stir to combine well.

Add a little water at a time into a pourable sauce, whisking as needed. 

After storing in the refrigerator it gets thicker, so thin with more water as needed.

Squash Tahini Hemp Dip

Gluten free, Vegan

Happily serves 4-6


1 Cup Yellow Squash

1/2 Cup Tahini

1/2 Cup Hemp Seed Oil

1/4 Cup Lemon Juice

2 tsp Himalayan Sea Salt

1-2 Garlic Cloves

2 Green onion stalks

Cut Garlic, let sit 5 minutes.

Wash and cube squash.  Steam 5 minutes.

Add all ingredients to food processor and blend well.  

Sweet spicy beet salsa

Vegan, Gluten Free

Happily serves 4


2 Cups Beets

2 Green onion stalks

Handful Cilantro

1 Jalapeño pepper

1/2 Cup Monk Fruit 

1/4 tsp Cumin

2 TBSP Lime Juice 

1/4 tsp Himalayan Sea Salt


Top with 2 TBSP Hemp seed per serving


1/4 Cup Walnuts per serving

Peel and cook beets.  I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone.  Cool unless you are adding it to soup.

Wash and cut veggies.  Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.

Add remaining ingredients.  Blend to desired texture.  

You can use this as a side dish.  Add it to yogurt or top a salad with it

Fresh Herb Chili Cream Cheese

Vegan, Gluten Free

Happily Serves 8


8oz Vegan Cream Cheese

2 Green Onion stalks

1 jalapeño 

Handful of cilantro 

1 Garlic Clove

2-3 tsp Himalayan Sea Salt

1-2 TBSP avocado oil (depending on your consistency desire)

1 Cup Vegan Shredded Cheese (I used the SODelicious Brand)

Optional: 1-2 tsp Dried Hatch Green Chili powder 

Cut garlic, let it sit 5 mins.

Wash and and cut veggies, add to food processor, blend well.

Add Cream cheese and spices and blend well.

Add Cheese and pulse in. If you don’t want texture, blend until desired texture.

I topped it with sprouted Pecans.  It will harden in your fridge.

Avocado Fresh herb dressing

Gluten Free, Vegan 

Happily serves 4-6


2 Avocados

1/4 Cup fresh Lemon Juice

2 TBSP Fresh Basil

1 TBSP Fresh Chives

1 Green Onion 

1/4 Cup Avocado Oil

1 1/2 tsp Fresh Tarragon

1/8 teaspoon kosher salt

1/8 tsp freshly Ground Black Pepper 

1 Garlic Clove

1/4-1/2 Cup Water

Smash Garlic, let sit aside 5 minutes.

Finely Chop chives, basil, and tarragon. 

Whisk the oil, basil, chives, tarragon, salt and pepper in a small bowl to blend. You can use this mixture before you brush any fish before grilling or add the remaining ingredients to the food processor and blend well.  

Add more water if you need to thin the consistency.

Cream Cheese Ball

Vegan, Gluten Free 


Happily serves 12-24 


1 package Ranch/Dill Herb mix

mix with 1/2 cup Coconut yogurt

add coconut milk if necessary to thin out

Add mixture to:

2 eight ounces Non dairy cream cheese, room temperature

16 oz Shredded Vegan cheese

Shape cheese mixture into a ball, cover and freeze for 30 minutes


You can roll cheese ball in extra herbs or toasted almonds.