Serves 6
4 tablespoons vegan butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 small head of cauliflower chopped (I used bag of cauliflower rice from trader joes)
1 cup chopped mushrooms
salt (optional)
1/4 cup fresh parsley
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage (or 1 teaspoon ground sage)
1/2 cup vegetable broth

(note: I used the pre-chopped, packaged onion, carrot, celery combo from Trader Joes in the produce section)

1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and saute until soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3. Add parley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes. 
4. Serve and ENJOY! Not only does it taste like stuffing but the entire house smells like THANKSGIVING!!!!!

Makes about 6 large salmon cakes
2 cans wild-caught Salmon (14.75 oz) (we used Trader Joe's brand)
1 cup almond flour or gluten free bread crumbs (we used bread crumbs)
2 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 tablespoon lemon juice
1-2 teaspoon lemon zest (optional)
oil for pan (we used coconut oil)

1. Mix all ingredients together in bowl except oil. Mash well with fork. Form salmon patty cakes or salmon nuggets.
2. Cover a large skillet with thin layer of oil and heat over medium heat. Cook cakes in oil, about 5 minutes per side, until they are golden brown. 
3. My kids LOVED them! Serve with ketchup, tarter sauce or whatever your heart desires!!! Enjoy!

1 small mashed sweet potato (the flesh from 1-small cooked sweet potato)
2 eggs
oil for cooking pancakes
3/4 teaspoon cinnamon (optional but SO good)

1. Whisk together the sweet potato and eggs until well-combined. Add seasoning and stir. Heat oil (we like coconut oil) or vegan butter over medium heat.
2. Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes each side. Flip each side until lightly golden brown on the outside and cooked through. I make very small pancakes so they are cooked all the way through. Don't try to flip until they are cooked for at least 3 minutes on each side or it will fall apart. 
3. Optional toppings include local honey, pumpkin seeds, nut butters, sunflower seed butter, maple syrup, and more! They are even so good plain. Enjoy!

2 large cauliflower heads, cut into bite-size florets 
1.5 cups low sugar, all natural marinara sauce 
1/2 cup nitrate free pepperoni, divided (we use the applegate turkey pepperoni) 
1 Tbsp. dried oregano 
1 Tbsp. garlic powder 
1 tsp chili flakes (optional) (we did not include)
salt and pepper to taste
the recipe calls for 1 cup shredded natural mozzarella (divided) but since we are dairy free, we added 1/2 cup of nutritional yeast to the crockpot and sprinkled top with Daiya Mozzarella cheese about 20 minutes before serving.

1. In a large bowl, combine cauliflower with marinara, garlic powder, oregano, nutritional yeast (optional) and chili flakes.
2. Toss until fully coated then season with sea salt and pepper. 
3. Place half the cauliflower in the bowl of your slow cooker (and if you are using cheese, top with half of the mozzarella and pepperoni).  
4. Add the rest of your cauliflower and repeat the topping process. 
5. Cook on low for about 5 hours or on HIGH for 3 hours. 
​6. Enjoy!!!!

2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 cups tomato, diced
2 cups cucumber, diced
1/2 cup pitted Kalamata olives, chopped
1/2 cup red onion, diced
2/3 cup Feta, crumbled

1. In a bowl, combine garlic, oregano, sugar, red wine vinegar, and olive oil.
2. In a separate large bowl, add the rest of the ingredients and toss with dressing to coat.
3. Transfer to a few serving bowls. Enjoy with chips, pita chips, or wheat thins.

2 bananas
1 cup almond butter or other nut butter
1 tsp melted coconut oil
2 large eggs
1/2 tsp pure vanilla extract
1 tsp baking soda
add a dash of cinnamon or dairy-free/gluten-free chocolate chips to kick it up a notch!

1. Preheat oven to 400 degrees and grease muffin tin.
2. Add all ingredients to a blender and blend until smooth and well combined.
3. Pour batter into prepared tin. 
4. Bake for 12-14 minutes. Let cool and enjoy!

3 medium ripe bananas 
1/2 tsp pure vanilla extract
1 egg 
3 Tbsp coconut oil, melted
1/4 cup organic cane sugar (we used coconut sugar)
1/4 cup packed organic brown sugar
2-3 Tbsp maple syrup, depending on ripeness of bananas 
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup unsweetened almond (or dairy-free milk)
1 1/4 cup almond meal
1 1/4 cup  gluten-free flour blend
1 1/4 cup gluten-free oats

1. Preheat oven to 350 degrees F and line a 9x5-inch loaf pan with parchment paper or grease.
2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk to combine. Last add almond meal, gluten free flour blend and oats. Stir until combined. 
3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
4. Let cool completely before cutting. 
5. Serve with butter and honey or as is. Store leftovers in a covered container. Slice and freeze for longer term storage.
6. Enjoy!