Gluten/Dairy Free Calzone

I think pizza is one of the hardest things to replicate when you have food allergies. Theres nothing that can truly replace the cheese. On that note, I believe that this calzone is a pretty darn close replication of the real thing. Its crispy, yet gooey. Oh and it takes less than an hour from start to finish!!

Serving size: 4

Ingredients:
Cup for Cup Pizza Dough- Follow the directions on the package
1 1/2 cup of daiya mozzarella cheese
1/4 cup of marinara sauce
Optional: diced mushrooms, peperoni, sausage, onion

Directions:
                               Pre-heat the oven to 425
1. Roll out the dough into a circle
2. Place marinara, cheese, and toppings a farther than the center- making it easier to fold the dough
3. Fold the dough over. It should not fully meet the other edge.
4. Fold over the bottom layer of dough on top of the dough.
5. With a fork press the edges so the filling does not escape.
6. Make three 1/2 inch slices otop of the calzone for air to escape.
7. Drizzle olive oil over the top along with salt and garlic powder.
8. Bake for 35 minutes.

Cheesy vegetable sauté

Being cows milk intolerant, broccoli and cheese no longer exists. Heck I never have even had it even before this intolerance. I wanted to change up a normal sauté. I was bored. I had some whipped goat cheese dip on hand and decided to pour it over vegetables. Ummm yum!!

Seeing size:
1 meal portion or 2 side servings
Ingredients:
2 cups of mixed frozen/fresh vegetables (I used carrots, broccoli, and cauliflower)
3 tablespoons of whipped goat cheese dip
1/4 cup of nutritional yeast

Directions:
1. Sauté the vegetables until softened.
2. Add in the dip and nutritional yeast.
3. Serve immediately or stores well in the fridge for three days.

Sweet potato and black bean quesadillas

Yes, the combination of sweet potatoes and black beans is frightning. But, its brilliant too. So READ ON!

 I went to Nashville a few weeks ago and found myself sitting in a little restaurant called the wild cow. The vegan restaurant created delicious dishes; I found it hard to choose just one thing. I ended up ordering sweet potato and black bean tacos. It was weird at first, then it grew on me. I loved that sweet potatoes were incorporated because they have numerous nutritional benefits. So here I am whipping up my own version.

I decided to go with quesadillas because the super bowl is tomorrow. They are super easy to make and have ingredients that many people have on hand. Thats why these are nice. Plus, you can sneak in healthy food without anyone really noticing.

Ingredients:
4 Corn soft tortillas
1/2 Can of black beans
1 Sweet potato
1/4 Cup almond milk
1 Tsp salt & pepper
1 Tsp cumin
Vegan sour cream
Vegan cheese

Directions:
1. Get a pot of boiling water started. Peel and dice the sweet potato.
2. Place sweet potato into the water and let simmer for about twenty minutes. When sticking a fork into the sweet potato, it sound enter easily.
3. Drain the water and mash the potato with a fork.
4. Stir in almond milk. Then, place in a bowl.
5. Throw the black beans into the pot with spices and cook until heated. About 3 minutes.
6. Fry the tortillas in a pan sprayed with pam. Each side only takes a minute.
7. Place half of the potato mixture onto two of the tortillas, then top with black beans.
8. Top both with cheese and sour cream.
9. Place the other tortillas on top.
10. Slice the tortillas like you would a pizza.

Optional: Top with salsa or guacamole

Low carb Mac and cheese

Mmmmhh warm Mac and cheese. I haven't had this dish in a while. Partially because vegan cheese, to me, doesn't suit well with my taste buds.

The reason this is low carb is the utilization of cauliflower. This vegetable replaces carbs in vertically any dish, from potatoes to pizza crust, and now pasta! By dicing the cauliflower into small bite sized pieces, it feels like you are getting a carb.

Now for the cheese. The taste of strictly vegan cheese dissatisfied my taste buds. I used a mixture of vegan Parmesan and sheep Gouda, manchego, and cheddar. I am working on a vegan sauce. Hopefully coming soon.

I really like this dish because its fast. Perfect for a quick dinner.

Servings: 4 Total time: 25 mins
Preheat Oven: 350

Ingredients:
1 head of cauliflower
Few cups of water
3 1/2 cups of cheese, reserving a handful for creating a top "crust"
1/2 cup almond milk
1/4 gluten free bread crumbs or almond flour
1 onion, diced
1 tbs minced garlic
2 tbs corn starch
3 tbs vegan Parmesan
Garlic herbed pepper
Salt

Directions:
1. Heat a pot of water. While heating, place diced garlic and onion in an oven safe pan. Sauté until onions are translucent.
2. Once water comes to a boil, place entire diced cauliflower head into the water. This should take about five minutes. You want the cauliflower to be decently firm. If you insert a fork, it shouldn't go in seamlessly.
3. Add cauliflower into the pan once boiled. Sauté for 2 minute so the flavors can marry together.
4. Add almond milk, cheese, and stir until cheese melts. Add in corn starch.
5. The sauce should be slightly watered down. This is perfect. Add bread crumbs, Parmesan cheese, and remaining cheese on top. Then sprinkle with salt and peper.
6. Bake for 15 minutes.