Alfredo Sauce

Alfredo Sauce

4 Servings

¾       c        raw cashews

¼       c        pine nuts

2        Tbl     pine nuts

½       c        Marsala or dry white wine

1½-2  c        veggie broth

3        clove  roasted garlic

3        clove  garlic, minced

1        tsp     salt

3        Tbl     cider vinegar

2        Tbl     nutritional yeast

1 ½    tsp     prepared mustard

1        Tbl     canned mild chilies

2        Tbl     arrowroot powder

1/8     tsp     chili powder

Combine cashews, pinenuts in blender until powdered. Add wine, 1 ½ c broth, and remaining ingredients. Blend until smooth, transfer to saucepan, heat over medium. Cook through, adding broth to thin as needed. Taste and adjust seasonings as needed.

Serve over 1 pound of fettuccine, zoodles, rice noodles….

Grain-free Porridge

Grain-free Porridge

2 Servings

2        Tbl.    Almond butter

¼       c.       unsweetened coconut, shredded

6        Tbl,    water or coconut milk

¼       tsp.    vanilla

½       tsp.    cinnamon

1        tsp.    honey or maple syrup

Mix well and warm on stove to desired temperature. Top with fresh berries.

VERY thick and hearty.

Roasted Carrots

Roasted Carrots

4                 carrots, spiralized or cut into sticks

2        Tbl.    Oil

2        clove  garlic

½       tsp.    onion powder

Preheat oven and baking sheet to 400°. Toss all to coat carrots. Spread onto hot pan in a single layer. Roast 8-10 minutes until crisp tender.

For non-vegan option, finish with ¼ cup Parmesan cheese.

Coconut No Bakes

Coconut No Bakes

1/3     c.       honey

1 ½    Tbl.    Cocoa

1/3     c.       coconut oil

1/3     c.       almond butter

1        tsp.    vanilla

2        c.       unsweetened coconut shreds

In a medium pan over medium heat bring honey, cocoa, coconut butter to a boil. Boil for 1 minute only. Stir in almond butter and vanilla, mix well. Stir in coconut. Scoop onto paper and let rest. Keep refrigerated.

Thai Quinoa

Thai Quinoa

2 servings

1        c.       quinoa, rinsed

1/2     c.       unsweetened coconut milk

½       c.       water

Pinch salt

2        Tbls.  Coconut aminos

1        Tbls.  Lime juice

                   Red onion, thin sliced

                   Cilantro, thin sliced

                   Thai basil, thin sliced

                   Macadamia nuts, crushed

                   Lime wedges

In a covered medium saucepan, cook quinoa in coconut milk, water and salt for 15 minutes.

Remove from heat, keep covered for another 5 minutes.

Combine aminos, lime juice, season with salt if desired. Toss with fluffed quinoa.

On serving bowl/platter, layer quinoa, onion, cilantro, basil, nuts. Serve with lime wedges.

For a non-vegetarian option, add grilled shrimp.