
Pesto Pasta
This is one of our absolute favourite meals! Its a great recipe for teens to make for the family!
This recipe is so delicious and has so much flavour!
~ Gluten & Dairy Free ~
4 servings
Pesto Ingredients:
​2 cups of fresh basil
1/2 cup of pine nuts, sunflower seeds, or walnuts (omit if you are on a nut-free diet)
1/2 cups olive oil
2 TBSP of fresh lemon juice
2 TBSP nutritional yeast
1 ripe avocado (optional)
Dash of salt and pepper
Gluten-free fusilli noodles
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1) Put pesto ingredients into a blender (Basil, nuts or seeds, oil, lemon juice, nutritional yeast, avocado, salt and pepper) and blend until pesto is smooth.
2) Boil gluten-free pasta for 7 minutes, rinse under cool water.
3) Stir pesto into noodles. Serve warm.
Makes 4 servings

Peanut Butter Chocolate Chip Cookies
These soft and delicious cookies just melt in your mouth.
~ Gluten & Dairy Free ~
Makes 24 cookies
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Ingredients:
1 cup peanut butter
1/2 cup vegan butter sticks at room temperature
3/4 cup coconut palm sugar
1 egg
3 tbsp unsweetened coconut milk
1 tsp gluten-free vanilla
1 1/2 cups gluten-free flour (Bob Mill's 1:1 flour, brown or white rice flour)
1/4 tsp of xanthan gum
3/4 tsp baking powder
3/4 cup dairy-free chocolate chips
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1) Preheat oven to 350 degrees.
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2) In a medium-sized bowl, add peanut butter, vegan butter, coconut palm sugar, mix with a hand mixer.
Then add in egg, milk and vanilla.
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3) Add in flour, xanthan gum and baking powder, mix then stir in chocolate chips.
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4) Form into 1 tbsp balls, flatten with a fork. Line a cookie sheet with parchment paper. Bake for about 9 minutes.
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Enjoy!! So yummy!!
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This easy summer dinner idea is great on a patio with company!
~ Gluten & Dairy Free ~
Grilled Pork Chop
with Kale and House Salad
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4 portions, 4 pork chops
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BBQ Sauce:
1/4 cup ketchup
2 tsp brown sugar
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Grill pork chops on the first side for 6 minutes, flip and grill for another 6 minutes. Using a meat thermometer, grill pork chops until the pork chops reaches 160 degrees.
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Kale Salad:
1 bunch of kale washed and chopped
1 1/2 cups red cabbage grated or thinly sliced
3 medium carrots grated
3 tbsp veganaise or vegan mayo
Mix and serve!
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Lemon Tahini Salad:
1 head romaine lettuce, chopped
Top with cucumber, avocado or any nuts and seeds. I made Lemon Tahini Dressing for this salad.
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Enjoy!
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Baked Vegetarian Taquitos
Seasoned black beans, onions and peppers with salsa wrapped in a corn tortilla! So many wonderful flavours.
Fun appetizer for game night!
~ Gluten & Dairy Free ~
Makes 9 small Taquitos
1 tbsp olive oil
1 small onion, chopped small
Dash of pepper and Himalayan Salt
1/2 cup canned organic black beans, rinsed
1/2 cup red bell peppers, chopped small
1/2 grated carrot (optional)
1/8 tsp chili powder
1/2 tsp cumin
1/4 cup organic tomato salsa
Sprinkle of dairy-free grated cheese
More olive oil for brushing on the rolls!
Serve with dairy-free sour cream and guacamole.
1) Preheat the oven to 425 degrees.
2) In a medium-sized frying pan add olive oil, onion and salt and pepper. Cook for about 7 minutes, to soften onions.
3) Add black beans, chopped red peppers, shredded carrots and cook for 5 minutes.
4) Season with cumin, chili powder and salsa.
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5) Line a baking sheet with parchment paper. Warm the corn tortillas in the oven for 30-60 seconds. Remove and add about 2 tbsp of vegetable mixture in a straight line and a sprinkle of dairy-free grated cheese and roll tight. Make sure to roll quickly while the corn tortilla is warm as it will start to crack. Spray or brush olive oil on the top of the roll.
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6) Bake at 425 degrees for 14 minutes.
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Serve with dairy-free sour cream and Guacamole.
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Tip: For anyone who does eat chicken these can also be made with shredded chicken and BBQ sauce.

