mashed potatoes with cashew gravy, green beans and collard greens

Serves 2

Ingredients

2-3 medium red potatoes
1 small head of cauliflower
1/4 cup veggie broth (ic friendly)
sea salt and fresh pepper (to taste)
1 bunch collard greens
1-2 T onions (optional, if tolerated)
1 clove garlic
red pepper (to taste)
1 cup fresh/frozen green beans
1 T olive oil

for the cashew gravy:

1 cup cashews, soaked beforehand if necessary
2 t tahini paste (if tolerated)
fresh thyme (to taste)
1 small garlic clove
1/2 cup veggie broth
1 T coconut aminos (if tolerated)
salt and fresh pepper (to taste)

Bring a large pot of water to boil. Wash and cut up the potatoes and cauliflower and cook until soft (test them with a fork). Drain the water and mash them with veggie broth, salt and pepper (butter or vegan butter optional).

Meanwhile, wash and de-stem the collards. Steam them for 15-20 minutes.

Heat up olive oil in a frying pan or cast iron skillet. Saute onions (if using) for a couple of minutes. Add red peppers and saute a few minutes more. Add beans. Add collards to the pan when they are cooked. Add the garlic when everything else is lightly sauteed and cook about a minute more. Sprinkle with salt and pepper to taste.

For the gravy, blend all ingredients in a blender or food processor until saucy. Serve everything together and enjoy!

epic granola

Ingredients

2 1/2 cups oats
1 cup shredded unsweetened coconut (no preservatives)
3/4 cup almonds
1/4 cup pumpkin seeds
1/2 cup walnuts (if tolerated)
1/4 cup pure maple syrup
2 T coconut oil
1 t vanilla
1/4 t cinnamon (optional - try ceylon cinnamon)
1/8 t sea salt
dried mango without preservatives (optional, to taste)

Preheat oven to 300 F. Pour the oats, almonds, and walnuts (if using) onto a cookie sheet. In a small pot on low heat, mix together the maple syrup, coconut oil, vanilla, cinnamon, and salt (just until coconut oil is liquified). Pour this liquid over the oats and nuts and mix with a flipper.

Bake for 20 minutes, stirring about every 10 minutes. Remove from oven and mix in the coconut and pumpkin seeds. Bake for another 10-15 minutes.

Remove from oven and transfer to a pyrex dish to cool, stirring every so often. If you wish, cut a few slices of dried mango (if tolerated) into smaller pieces and mix it in. Store in the fridge.