Vegan, Gluten Free
ALL ORGANIC INGREDIENTS
Happily serves 12-24
Mix:
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
Optional:
You can roll cheese ball in extra herbs or toasted almonds.
Vegan, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
2 TBSP Sunflower/coconut oil
2 TBSP Maple syrup
2 TBSP Sriracha
Combine and shake vigorously and drizzle over salad.
Variations of Pineapple Salad:
1 Cup Pineapple
1 Cucumber
1/4 Cup Red onion
Handful Cilantro
1/4 Cup Maple Sriracha
Vegan, Gluten Free
Happily Serves 12 (2 TBSP serving size)
ALL ORGANIC INGREDIENTS
1/3 cup Ketchup (link below for Jodi’s homemade ketchup)
1/3 cup Brown Coconut Sugar or Monk Fruit
1/4 Cup Coconut Aminos
1/4 Cup Pineapple Juice
2 TBSP Avocado Oil
4 Garlic Cloves
1 tsp Fresh Ginger or powder
1 tsp Coconut Vinegar
2 TBSP Chili Garlic Sauce
Grate garlic or chop to a very fine mince, set aside.
Peel fresh ginger then grate. You can use powder as well.
Place all ingredients into a pan and stir well.
Bring to a boil, stir constantly until thickened and reduced, about 5 minutes.
Can be used as a marinade or brushed on while grilling or baking.
RECIPE research credit:
© Michele Hall
Vegan, Gluten Free
Happily serves 24
ALL ORGANIC INGREDIENTS
3/4 Cup Macadamia Nut Milk
1/2 Cup Peanut butter
2 Cups Butter beans (or Garbanzo)
1/2 Cup Sunflower Oil
2 tsp Sea Salt
1 tsp Cinnamon
1/3 Cup Monk Fruit
If using canned, rinse well. If cooking beans, see below.
Add all ingredients to food processor except peanut butter.
Blend until smooth.
Add Peanut Butter, blend well.
Soaking and cooking beans
Rinse beans. Add beans plus a spoonful of salt to water covering the beans about 2-3 inches.
Cover and let sit 12 hours. Rinse and repeat one more time. This is 24 hours process.
Now they are ready to cook. Rinse, add new water (distilled if best) place in the crockpot and cover at least an inch over the beans, this time, do not add salt.
Cook on low 8-10 hours, not lifting the lid.
Drain the water after cooking and rinse.
Vegan, Gluten Free
Happily serves 16
ALL ORGANIC INGREDIENTS
1 Cup Macadamia Nut Milk
3/4 Cup Macadamia Nuts
1 TBSP Capers in their liquid
1 Garlic Clove
1-2 tsp Himalayan Sea Salt
White Pepper
Optional: Hatch Green Chili Powder
Cut Garlic, let sit 5 mins.
Grind Macadamia nuts and garlic in vitamix.
Add remaining ingredients and blend til smooth.
You can add Coconut cream if you want it a little thicker.
Happily serves 6
Gluten Free, Vegan
ALL ORGANIC INGREDIENTS
1 Cup Mixed Root Veggies (beets, carrots, parsnips)
1/2 Cup Macadamia nuts
1/2 Cup Pumpkin Seeds
1/4 Cup Sunflower Oil
1 Cup Macadamia Nut Milk
1 tsp Cinnamon
1 tsp Himalayan Sea Salt
1/8 Cup Monk Fruit
Chop and dice veggies, steam for 7 minutes.
Blend Macadamia nuts and pumpkin seeds in the food processor.
Add milk and spices, blend well.
Add remaining ingredients, blend til smooth
Gluten Free, Vegan
Happily serves 6
ALL ORGANIC INGREDIENTS
1 Avocado
1 Cup Coconut milk
2 tsp Lemon juice
1 Garlic Clove
1/2 tsp Sea salt
1/2-1 tsp Chipotle powder
1/4 tsp Minced Onion
1 tsp Apple cider vinegar
1/2-1 tsp Maple Syrup
2 Tbsp fresh Dill (or 2 tsp dried)
Make your Vegan Buttermilk first:
Mix coconut milk and lemon juice and set aside.
Cut garlic, let sit 5 mins.
Add buttermilk, garlic, salt, pepper, onion powder, vinegar, maple syrup, ground chipotle chile, and dill. Blend on high until creamy.
Refrigerate for 3-4 hours to chill.
It will thicken in the refrigerator, so you can add more coconut milk or water later on to thin if needed.
Gluten Free, Vegan
Happily Serves 8
ALL ORGANIC INGREDIENTS
4 Cups Steamed Broccoli
1 Cup Rainbow Carrots
¼ Cup Red onion
¼ Cup Pumpkin Seeds
1 TBSP Lemon juice
Dressing
1 Avocado
¼ Cup raw Honey
1 TBSP lemon juice
2 tsp Coconut Vinegar
1 TSBP Hemp Seeds
1 TBSP water
Quick stem broccoli 5-7 minutes then chop.
Roast Carrots 7 minutes, dice or chop.
Finely chop red onion.
Smash or dice avocado.
Combine ingredients.
Whisk together all dressing ingredients.
Pour dressing over salad and gently combine.
Can be eaten warm or cold.
Vegan, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Cups Butter beans
1 Cup Roasted White Carrots
1/2 Cup Coconut Milk
1/4 Cup Sunflower oil
1/4 Cup Sunflower Seeds
2 tsp Sea Salt
1/8 Cup Lemon Juice
Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.
Place carrots in the food processor with oil and milk. Blend well
Add beans, lemon juice and salt. Blend well.
Add Sunflower seeds, blend until desired texture achieved.
Vegan, Gluten Free
Happily serves 16 (2 TBSP is a serving)
ALL ORGANIC INGREDIENTS
1 Cup Purple and/or Orange Carrots
1 Cup Macadamia nuts
3/4 Cup Pumpkin Seeds
1/4 Cut MTC oil
1 tsp Cinnamon or pumpkin spice
1 tsp Sea Salt
Optional:
1 TBSP Monk Fruit or stevia
Cop and dice carrots, cook/steam for 7 minutes.
Blend Macadamia nuts and pumpkin seeds in the flood processor.
Add all the ingredients in with the nuts, pulse together.
Blend to desired consistency.
The more you blend, it will become “butter like”.
To add variety, you can add 2 cups of butter beans to make a hummus.