by Rita Mustafa | Apr 14, 2021 | All Recipe, Dairy Free, Dessert, Egg Free, Gluten Free, Uncategorized, Vegan
Found this new butter by Myoko’s in the store and thought I’d try making some cookies. The European Style Cultured Vegan Butter is made from coconut oil and cashew milk! INGREDIENTS 1 tbsp. rice flour (or flour of your choice) 1/2 tsp. baking powder 1 tbsp...
by Rita Mustafa | Nov 30, 2020 | All Recipe, Breakfast Foods, Dairy Free, Egg Free, Gluten Free, Vegan
Pancake breakfast!1 batter, 3 flavors. This recipe comes from page 15 of my gluten free, plant based cookbook. INGREDIENTS 2 cups dairy free milk1 tsp. Apple cider vinegar1 tsp. Vanilla2 tbsp. Maple syrup2 tbsp. Avocado oil1 3/4 cup buckwheat flour1 tbsp. Baking...
by Rita Mustafa | Sep 15, 2020 | All Recipe, Gluten Free, Soup, Uncategorized
Butternut squash puree is a great ingredient to have on hand. It is delicious in soups and baked goods. Once you learn how to make your own squash puree, you won’t have to settle for or buy the canned version again. The only ingredient you need is the squash...
by Rita Mustafa | Sep 15, 2020 | All Recipe, Breakfast Foods, Dairy Free, Dessert, Egg Free, Gluten Free, Vegan
These muffins use butternut squash and fall spices to make a warm, comfort food for a cool, fall day. INGREDIENTS 1 cup gluten free flour ( i used equal amounts of brown rice, sorghum and tapioca flours) 1 tbsp. bean flour (optional) 1 tbsp. ground chia seeds 1/2...
by Rita Mustafa | Aug 27, 2020 | All Recipe, Breakfast Foods, Dairy Free, Dessert, Egg Free, Gluten Free, Vegan
This recipe comes from my cookbook Oats themselves are gluten free and are considered safe for most people with a gluten intolerance. However, oats can easily be contaminated with wheat, either during harvest, storage, or at other stages of processing. If you have a...
by Rita Mustafa | May 27, 2020 | All Recipe, Appetizers & Snacks, Salads
Dressing (makes 3/4-1 cup): 1/2 cup raw cashews, soaked 1/2 ripe avocado 2 tbsp. nutritional yeast 3-4 tbsp. lemon juice 1 garlic clove (add more if desired) 1/4 cup extra-virgin olive oil 1/8 to 1/4 cup (60 mL) water 1/2 tbsp. vegan Worcestershire sauce 1/2 teaspoon...
