1 whole chicken 2 T salt 2 quarts (2 l) water Sauce: 1 cup (2 1/2 dl) vegan sour cream 1t curry powder 1/2 -1 apple cut in small cubes 1/2 t salt Cut the chicken in two halves. Rub the meat side of each half with salt and put them side by side in a zip loc bag (meat side up). Refrigerate the bag 24 hours. The salt helps make the chicken moist and tender. Boil the water. Rinse the chicken halves under water before putting them in the boiling water. Add water if needed so the chicken is … Continue reading Chicken, salted and boiled: GF/DF (serves 4)

1.1 pound (1/2 kg) ground beef 1 T olive oil 1 yellow onion chopped in small pieces 2 cloves garlic minced 1 14.5 oz (411 g) can whole peeled tomatoes cut in pieces (save the juice) 4 T tomato ketchup 2 t lemon pepper 1 t dry oregano 1/2 t ground ginger salt and freshly ground black pepper to taste 1 T tomato paste 1-2 t Dijon mustard Heat the oil in a saucepan and add the onion and garlic. Fry it by stirring frequently till the onion is soft. Add the ground beef and sauté until brown. Add the … Continue reading Pasta with meat sauce: GF/DF (serves 4)

“Cheese” sauce: 1 cup (2 1/2 dl) raw cashews, soaked in water overnight. If using a high power blender like Vitamix, you only need to soak the cashews 30 minutes. 3 garlic cloves, peeled 3 T fresh lemon juice 4-5 T vegetable broth 1 t Dijon mustard 1 cup (2 1/2 dl) fresh basil leaves 1/2 cup (1 1/4 dl) nutritional yeast (gives the cheese flavor) 1 t salt Freshly ground black pepper For the lasagna: 9 oven ready gluten free lasagna noodles 3 1/2 cups (8 dl) pasta sauce 3 garlic cloves 1 yellow onion, chopped 2 zucchinis, chopped … Continue reading Cashew lasagna GF/DF: (Serves 4)

2 (14 oz/420 ml) cans black beans, rinsed and dried 1/2 of a red bell pepper, finely chopped 1 small yellow onion, finely chopped 3-4 garlic cloves, minced 1 T olive oil 2 t ground cumin 3/4 t chili powder 1/2 t paprika 1/2 cup (1 1/4 dl) gluten free bread crumbs 2 eggs 1 T Worcestershire sauce 2 T ketchup salt and pepper to taste Preheat the oven to 400 F/200 C (Remember to put the Sweet Potato Fries in the oven 25 minutes before the Black Bean Burgers, se below) Saute the chopped onion, garlic and bell pepper … Continue reading Black Bean Burgers with Mushrooms, Avocado and Sweet Potato Fries: GF/DF (Serves 4-5)