Gluten-Free Oat Cookies

1 3/4 cups oat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cane sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1 egg replacer
2 tbsp dried coconut
2 tbsp almond milk
1 tsp vanilla

Add the flour, soda, and salt to a large mixing bowl and stir to combine. Add the sugars, oil, egg replacer, coconut, non-dairy milk, and vanilla to a large mixing bowl and stir to combine. Add the dry ingredients into the wet and stir to combine.

For chocolate chip cookies, stir in:

3/4 cup chocolate chips

For oatmeal raisin cookies, stir in:

1/2 cup raisins
1/4 cup sliced almonds

Drop the dough in 1 tbsp measurements onto a lightly oiled baking sheet and bake at 350F for 12-13 minutes for small cookies, or drop the dough in 2 tbsp measurements and flatten slightly and bake for 14-16 minutes for larger cookies.

Gluten-Free Pumpkin Pie

1 can (15 oz) pumpkin puree
3/4 cup cane cane sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup silken tofu
1 1/4 cup thick cashew milk*

Combine pumpkin, sugar, spices, salt, starch, tofu, and cashew milk in a blender. Pour the mixture into a pie crust and bake at 425 for 15 minutes, then reduce temperature to 350 and bake for another 45-50 minutes.

*To make, soak cashews in water for two hours, drain, and blend 1 part cashews with 1 part hot water.

Gluten-Free Buckwheat Pancakes

1 cup buckwheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 cup non-dairy milk
1 tbsp dairy-free margarine
1 tbsp fruit jam
1 egg worth of egg replacer

In a medium mixing bowl, sift or whisk together the flour, baking powder and soda, cinnamon, and salt. In a small bowl, combine the margarine and jam and microwave until the marg has just melted. Add the milk, marg and jelly mixture, and egg replacer to the dry ingredients and mix until combined. Let the batter sit for a few minutes before cooking.

Fry the pancakes in a small amount of margarine or oil on medium heat (I usually cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup or extra, softened jam.

Tempeh Sausage with Gravy

8 oz. tempeh, crumbled
1 1/4 cup warm water
1 tbsp low-sodium tamari
1 tsp balsamic vinegar
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp fennel seed
1/2 tsp garlic powder

Combine the ingredients above in a medium saucepan over medium heat and cook uncovered. Cook for 15 minutes. While the tempeh cooks, assemble the following ingredients:

3/4 cup hot water
1/4 cup cashews
1 tablespoons low-sodium tamari
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1 tsp cornstarch

Combine all of the ingredients except the cornstarch in a blender and blend for 2-3 minutes. After the tempeh has finished cooking, add the cornstarch and blend for another 30 seconds. Pour the cashew mixture over the tempeh and cook for another 10 minutes, stirring occasionally and adding extra water if the gravy is too thick. Serve with cubed, fried potatoes (optional) and biscuits.

Gluten-free Chocolate Pie

1 bag (2 cups) semi-sweet chocolate chips
1 block silken tofu
1 1/2 tsp rum
1/2 tsp almond extract
pinch of salt
1/2 cup gluten-free cookies
1 tbsp raw almonds
1/2 tbsp cocoa powder

Gluten-Free Sugar Cookies

1 cup gluten-free oat flour
1 cup sweet rice flour
1/2 cup white rice flour
1/2 cup almond flour
2 tsp baking powder
1/2 tbsp xanthan gum
1/2 tsp salt
1 cup margarine (at room temp)
1 cup cane sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 eggs worth of egg replacer

Note: this recipe requires the dough to be refrigerated prior to baking.

In a medium bowl, whisk or sift together the flours, corn starch, baking powder, xanthan gum, and salt. In a large bowl, cream together the margarine and sugar until fluffy and lighter in color. Beat in the extracts and slowly incorporate the egg replacer. Add the dry mix to the wet in batches, beating (and mixing with a fork as you incorporate more of the dry mix) until thoroughly combined.

Line a large plate with waxed paper and shape the dough into a disk, then cover with plastic wrap and refrigerate for at least 2-3 hours (ideally overnight). Roll out the dough to desired thickness and use cookie cutters to cut out cookies. Bake on a parchment-lined baking sheet at 375 for 10-12 minutes; the longer you bake, the crisper the cookie.

Vanilla Glaze:

2 1/2 cups powdered sugar
2 tbsp & 2 tsp margarine (at room temp)
3/4 tsp vanilla extract
1/4 cup non-dairy milk
food coloring (optional)

Cream together the margarine and 1/2 cup of the powdered sugar, gradually adding the vanilla and the remainder of the milk and powdered sugar. Spoon onto cookies and spread out, then let dry at room temperature or in the refrigerator.

Gluten-Free Vegan Italian Sausage

8 oz. tempeh, crumbled
1 1/2 cup warm water
1 tbsp low-sodium tamari
1 cup cannelini beans
3 tbsp canned dice tomatoes (no liquid)
1 tbsp olive oil
2 tsp minced garlic
1 tsp fennel seed, crushed
1 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1/4 cup almond meal
salt to taste
black pepper to taste
red chili flakes to taste

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomatoes for 15 minutes, or water is absorbed. Transfer the tempeh and the beans to a medium mixing bowl. Heat the oil over medium heat and cook the garlic for one minute, then add the fennel and herbs and heat for 30 seconds. Transfer the mixture to the mixing bowl, and use a potato masher to combine. Add in the almond flour, salt, and pepper and mix with a fork or by hand.