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Recipes

What would a webpage about cookbooks be without a few recipes?  I've posted a few recipes out of my first book, Cooking For Life - A Total Vegetarian, Wheat Free and Gluten Free Cooking Experience".  As always, they are all plant-based, gluten free, wheat free, dairy free, egg free and cholesterol free!  I hope you enjoy them as much as we do!

AVOCADO SALAD

 

Ingredients:

1 bunch of spinach

1 avocado

1/4 red onion chopped

2 tbsp olive oil

1 lemon

salt to taste

1/2 tsp cayenne



Directions:

Chop spinach into small pieces.

Place into a mixing bowl and toss

with the olive, lemon juice,

avocado and salt. Add in the onion and cayenne.

CREAMY ORANGE SMOOTHIE

 

Ingredients:

  • 2 ½ cups orange juice
  • 1 large banana, fresh or frozen
  • 5 oz. silken tofu
  • Ice cubes (optional – only needed if not using a frozen banana)



Directions:

Put all ingredients in a high speed blender and blend until smooth.  Serve.  Doubles really well.  Makes 2-3 servings.

 

**Taken from "Cooking For Life - A Total Vegetarian, Wheat Free and Gluten Free Cooking Experience"**

QUINOA AND BLACK BEANS

 

Ingredients

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ¾ cup quinoa, uncooked
  • 1 ½ cups water mixed with 1 Tbsp Chicken-style seasoning (See Miscellaneous)
  • 1 tsp ground cumin
  • Pinch of cayenne
  • Salt to taste
  • 2 cups corn kernels, frozen or canned
  • 2 cups cooked black beans or 1 can, drained and rinsed
  • 1 Tbsp dried cilantro or ¼ cup fresh cilantro, chopped, optional


Directions

  1. Sautee the onion and garlic in a saucepan using a small amount of water.  Cook until slightly soft, approximately 5 minutes.
  2. Add quinoa, broth, cumin, optional cayenne and salt.  Stir well.  Bring to a boil over medium-high heat.  Reduce heat to simmer, cover pot and cook for 20 minutes. 
  3. Add corn and black beans and cook for 3-5 minutes or until heated through.  Add cilantro and gently stir to combine.
  4. Makes 4-6 servings.
 

**Taken from "Cooking For Life - A Total Vegetarian, Wheat Free and Gluten Free Cooking Experience"**

QUINOA TABBOULEH


Ingredients:

  • 1 cup uncooked quinoa

  • 1 Tbsp Chicken-style seasoning

  • 2 cups water

  • 2 medium tomatoes, seeded and chopped

  • ½ English cucumber, quartered and chopped

  • 3 cloves garlic, minced

  • 3 green onions, chopped

  • 1 cup chopped fresh parsley

  • 1-1 ½ tsp salt

  • Juice of 1 large lemon (approximately 1/3 cup)

  • Zest of 1 lemon

  • ¼-1/3 cup extra virgin olive oil (cold pressed is best)



Directions:

  1. Place quinoa, Chicken-style seasoning and water in a medium pot.  Bring to a boil over high heat, cover, and simmer for 20 minutes.  Remove from heat, transfer to a serving bowl and allow to cool until room temperature or colder.

  2. Once quinoa has cooled, add remaining ingredients and stir well. 

  3. Refrigerate for at least 4 hours before serving.  Stir briefly again before serving.

  4. It’s best to cook the quinoa the night before or make this salad in the morning to allow time for the ingredients to cool and to chill.  Tastes even better the next day! 

  5. This is an excellent “garden-to-table” recipe.  Fresh garden vegetables give any recipe increased flavor and nutrients!

 

**Taken from "Cooking For Life - A Total Vegetarian, Wheat Free and Gluten Free Cooking Experience"**

ALMOND MILK

 

Ingredients:

 

  • 2/3 cup almonds, soaked for 4-6 hours
  • 5 cups water
  • ½-1 tsp vanilla, optional
  • stevia or other sweetener to taste, optional



Directions:

  1. Place nuts and water in a blender.  Blend on high speed until smooth.  It’s ok if your blender isn’t powerful enough to pulverize everything.
  2. Strain milk into a jug or glass canning jar using a fine mesh sieve or cheesecloth.
  3. Add optional vanilla and stevia and stir.  Store in refrigerator.  Keeps for up to 2 weeks.  Makes 4 servings.
 

**Taken from "Cooking For Life - A Total Vegetarian, Wheat Free and Gluten Free Cooking Experience"**

CHICKEN-STYLE SEASONING
 

Ingredients

  • 3 Tbsp sea salt

  • ½ cup nutritional yeast flakes

  • ½ tsp turmeric

  • ½ tsp marjoram

  • 1 ¼ tsp garlic powder

  • ¼ tsp sage

  • ¼ tsp summer or winter savory

  • 1 Tbsp onion powder

  • 1 Tbsp dried parsley


Directions

  1. Place all ingredients into blender or grinder.  Blend thoroughly and store in a glass mason jar, either in the refrigerator or in a cool, dark place like a pantry.

 

**Taken from "Cooking For Life - A Total Vegetarian, Wheat Free and Gluten Free Cooking Experience"**

NO-BAKE CAROB OAT COOKIES

 

Ingredients:

  • 1/3 cup pure maple syrup

  • 1/3 cup honey

  • ¼ cup coconut oil, scented or unscented

  • 5 tablespoons carob powder

  • ½ tsp cardamom

  • ½ tsp coriander

  • ½ cup peanut butter (or other nut butter of your choice)

  • 1 cup wheat free quick rolled oats

  • 1 cup shredded, unsweetened coconut

  • 1 tsp pure vanilla extract



Directions:

 

  1. In a saucepan over medium heat and using a whisk, combine maple syrup, coconut oil, carob powder, coriander, and cardamom.  Boil for 3 minutes, stirring constantly. 
  2. Remove from heat and stir in peanut butter, oats, coconut and vanilla until well blended.
  3. Drop by teaspoonfuls onto parchment paper lined cookie sheet and chill to set, about 30 minutes.   Store in an airtight container in the refrigerator.
 

**Taken from "Cooking For Life - A Total Vegetarian, Wheat Free and Gluten Free Cooking Experience"**

Use coupon code: COOKINGFORLIFESAVINGS when placing an order of $40 or more from well.ca to receive $10 off your order.  Offer expires January 4, 2014

If you're looking for healthy, delicious recipes that are free of many allergens and are plant-based, look no further!

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