A GF, SF, Vegan version of Fettucini Alfredo VVV Style!

The Gluten Free, Soy Free, Vegan version of a favorite: 

Fettuccine Alfredo 

Ingredients:

Gluten free pasta (available at Trader Joe's)

3-4 stems of broccoli

1/4 cup of chopped onions

8 small mushrooms (sliced)

1 tbl sp chopped garlic

1 tbl sp Earth Balance soy free margarine

1 cup Daiya mozzarella cheeze

3 tbl sp nutritional yeast

1 1/2 cup (or more) original flavored hemp milk

1 tbl sp dried basil

1 tbl sp dried oregano

salt and pepper to taste

Directions:

Heat iron skillet or pan on high. Place butter until fully melted. Then add the garlic and onions. Allow to cook  for a few minutes. Next are the mushrooms. In a separate smaller pot, heat on a high with a little bit of water. Add broccoli and cover (about 10 minutes). While items are cooking and sizzling, get your big pot out and fill it with water (about 3/4 full). Heat on high until it boils. Add the GF pasta. Take your pasta utensil and stir up the pasta periodically or it will all stick together like one huge ball! Lower the heat to medium and let it cook for about 12 min. Don't forget to stir intermittently. By now, the mushrooms should be ready. Add a cup of the hemp milk and stir. Now, add in 1/2 cup of the cheeze until fully melted. Add in the rest of the milk and cheeze. Stir well. Make figure 8's if you want or sing. Add in nutritional yeast, basil, oregano, salt, pepper. Taste. Add more if need be. Broccoli should be done. Set aside. Check the pasta. Done? No, maybe 2 more minutes. Done now? Okay! Treat the GF pasta like regular pasta. Place in a strainer and run cold water on it. Let it drain. Place broccoli in sauce and mix. Voila! See? That was easy! :0) Now call all your friends over for dinner!

Bon appetit!

More Gluten Free, Soy Free, Vegan donuts!

 

I did an experiment to see how they would taste after refrigeration and freezing. I put one in the freezer and the rest in the refrigerator. The left one (with sprinkles) was put in the freezer and the the right one (with coconut) was in the refrigerator with the rest. Both have the coconut milk yogurt icing as a base and both were equally scrumptious after being re-heated in the toaster oven (baked for about 7 minutes at 300 degrees). So Bon Appetit! 

Gluten Free, Soy Free, Vegan Donut

Gluten Free, Soy Free, Vegan Donut

Recipe:
2 cups G/F Flour
1/4 cup almond meal/flour
2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
3/4 cup dry sweetener
2 tbl sp margarine (Earth Balance has a soy free brand)
2 egg substitutes
3/4 cup rice/almond/hemp milk
1 tsp vanilla extract

Icing:
1/3 cup vegan yogurt (So Delicious has a yogurt made from coconut milk)
1/2 cup dry sweetener
1 tsp vanilla extract

Directions:
Preheat oven to 325 degrees. Mix dry ingredients except for sugar. Mix sugar and margarine. Add egg substitutes, gently mix. Then, add all wet ingredients and then add to the dry. Spoon batter into each donut section in pan. Bake for 10-12 minutes. For the icing, add all ingredients and whisk. Enjoy! <3

Step Forth Fearlessly Into The Unknown

Step Forth Fearlessly Into The Unknown

Let everything be guided. Do nothing without gratitude and Love. Go ahead free from fear and see the most amazing results come forth. Always remember, You are the Pioneer revolutionizing the New Age, which means that you will have to stick your neck out at times, that you may have to swim upstream, go against orthodoxy and conventional ideas. Whenever anything new is being born and brought forth, there is bound to be opposition from those who want to cling on to the old and are afraid of anything new. You must expect this, in fact be grateful for it, because it means things are really happening. If there was no opposition then you might have something to worry about. Be strong. Be of good courage and know you are never alone, you are always guided every step of the way and nothing can go wrong. Step forth fearlessly into the unknown, into the new paradigm of Adventure, and behold the Bliss that awaits you...