Gluten free Pesto Veggie pizza

This amazing pizza is quick and easy, and adding herbs and cheese to the crust makes it extra delicious. The orange yams, green pesto and purple kale makes it a feast for the eyes.

A drizzle of balsamic reduction adds a little sweetness. Its very easy to make vegan, just make sure your pesto is dairy free (make your own!)

　
Pizza toppings
Pesto
Sun dried tomatoes
Purple kale
red onion
Yams (finely diced, about ¼ cup)
Red pepper
Garlic
Cheese (lactose free or soy if vegan)
Diced fresh herbs
balsamic reduction

1. Sauté yams and onion in a little oil until soft.

　
Crust

1tbs yeast
2 ½ tsp sugar
2/3 cup warm soy milk
1 ¼ cup gluten free flour blend *
2tsp xanthan gum
¾ tsp salt
1tbs olive oil
                                                       2tsp cider vinegar

Or you can use a Premade mix such as Bobs Red Mill to save time.

Pre heat oven to 425

1.disove yeast and sugar in milk, let foam for 5 minutes
2. blend yeast mixture with all the other ingredients with a hand mixer , dough will be very soft.
3. Oil a no stick pan, or line with parchment paper, dust hands and surface and press dough in to pan, shape to desiredthickness and shape, form a ridge for a crust if you like.
4. Bake crust for 10 minutes before topping

5. Add toppings, drizzle with balsamic reduction

Makes one large thick crust pizza or 2 small thin crust.

Tuscan Roasted Tomato and Basil soup

I love tomato soup, but I find the canned ones too salty and bland. I got insired to make some today when I saw the 11lb flats of Campri tomatoes on sale at the Rootcellar (my favorite grocery store) This soup is really flavorful as the roosted tomatoes give a sweet and smoky flavor and the basil and garlic add depth. If you want to make this a decedent cream soup, stir in some 10% or table cream. I like mine topped with a dollop of Greek yogurt, fresh chopped basil and a grilled cheese sandwich. I always make a huge batch and freeze half for weekday lunches.

　
5 lbs of tomatoes (I used Campari)
3 cups vegetable stock
3 shallots (finely diced)
8 cloves of garlic
1 cup shredded basil
Fresh oregano (dried works as well)
tarragon
Olive oil
Salt
Pepper

Optional 1 cup cream

Preheat oven to 350

Seeding the tomatoes make the soup richer and I personally don’t like seeds in my soup. Keep an eye on the tomatoes while roasting that they juices don’t over flow. Using a food processor to dice the shallots saves on time and tears.





1. Half and seed tomatoes, peel garlic. Lay tomatoes cut side down on a parchment lined rimmed baking sheet, drizzle with olive oil, sprinkle with salt and fresh cracked pepper, oregano and garlic.
2. Roast for an hour, or until the skins of the tomatoes are brown and the tomatoes are starting to caramelize
3. Let cool and remove skins.
4. In large sauce pan heat 1 tbs olive oil and sauté the shallots until they are translucent, add pepper and tarragon. add stock and tomatoes, garlic and juices from pan. Simmer over medium heat for about half an hour. Season to taste.
5. With a hand held blender puree the soup to your desired thickness (add more stock if it is too thick)
6. Add basil and cream (if using) and simmer for five minutes. Garnish with basil leaves.

Rainbow salad rolls

These can been a little time consuming with the prepping of all the veggies, but they are so tasty and fun to make. A great meal for a night in or for a group to make together, as everyone can put what they please in each roll. Rice paper wrappers come in small (aprox 4 inches) med (aprox 10 inches) large (apox 18inches) I usually use the medium size, they are most common and easer to use. The smaller size are great for appetizers to take to dinner parties.



                                          Ingredients

Rice vermicelli (prepared as per directions and cooled)
Rice paper rounds
Red pepper
Cucumber
Carrot
Cilantro
Cabbage (red cabbage looks very pretty)
Mung bean sprouts
Shrimp or Imitation crab
Limes to ganish
Dipping sauces (sweet chili, peanut, hosin)

1. Slice the red pepper, cucumber and cabbage in very thin strips, using a veggie peeler to peel the carrot in to flat and thin strips. Ensure all the veggies are the same length.Wash and dry the cilantro and mung beans

2. Fill a baking dish that is larger then the rice paper with hot water. Dip one rice wrapper in the hot water for about 1 second to soften. Lay paper flat on a clean damp dish towel or damp clean cutting board, and place desired amounts of fillings, shrimp first with noodles last . Fold the sides in . Beginning at the bottom edge of wrapper, tightly wrap  the ingredients

3. Serve with warm or cold dipping sauce. Substitute chicken, beef or prawns for shrimp

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Moroccan style chickpea and lentil soup

Moroccan style chickpea and lentil soup

Prep:20 mins
Cook time: 4-8 hrs

This is a great slow cooker recipe for fall or winter, make a big batch and freeze half.
Who doesn’t love coming home to dinner already made for them! Start it in the morning and it will be perfect by the time you get home. I make this on Sunday afternoons and it feed us for a few days for lunch.

This is an amazing filling vegetarian option with lots of protein

4 cups chicken broth (or vegetable broth)        1tsp fresh greated ginger
1 can diced tomatoes with liquid                      Juice of one lemon
 1 ½ cup chickpeas (or 1 can)                           1tbs olive oil
1 cup red lentils                                                 1tbs turmeric
3 carrots diced large                                          1tsp cumin
2 onions diced large                                           1tsp coriander
3 cloves garlic                                                    1tsp lemon zest
¼ cup sun dried tomatoes
½ cup parsleySalt

1.In a large slow cooker, add broth, tomatoes, chickpeas and lentils.

2. In a sauce pan over med heat oil and sauté onions and garlic, once the onions are soft, add carrots and cook until carrots are tender. Add ginger, lemon, and all spices. Combine and cook for about 3 minutes.

Add to slow cooker and cook on low for up to 8 hrs or on high for 4 hours.

* If you are prepping this the night before. Keep steps 1 an 2 separate until ready to cook.

*This can also be made on the stove top if you don’t have a slow cooker. Cook for about 1.5hrs on medium heat.