Nature’s Path Mesa Sunrise Cereal:

Nature’s Path Corn Flakes:

Perky’s Crunchy Rice Flavor Breakfast Cereal:

Envirokidz Gorilla Munch:

Erewhon Crispy Brown Rice Cereal:

Feng Shui Nori Rice Crackers

Roland Feng Shui Maki Rolls

San-J Black Sesame Rice Crackers

Lundberg Brown Rice Cakes

Bakery on Main Maple Granola

Ingredients

2 cups Gluten Free Flour Mix (Bob’s Red Mill All Purpose)
2 tsp Ground Cinnamon
1 tsp Baking Soda
0.25 tsp Baking Powder
0.25 tsp Salt
2 cups White Sugar
0.75 cup Canola Oil or Vegetable Oil
3 large Eggs
1 tsp Vanilla extract
1.5 cups grated Zucchini
1.5 cups peeled, grated Sweet Potato
1 cup chopped, toasted Walnuts (optional)

Directions:

Preheat oven to 350.
Earth Balance and flour a 9x5x3-inch loaf pan.
Stir dry ingredients into medium bowl.
Beat wet ingredients to blend in a large bowl.
Mix in remaining ingredients.
Add the dry ingredients and walnuts, if used, and stir well.

Transfer batter to prepared pan.
Bake until tester inserted into center comes out clean, about 1.25 hours.
Cool bread in pan on rack for 15 minutes before cutting around bread to loosen and turning out onto rack and letting cool completely.

Yield: 1 loaf (you can double recipe since this sweet bread keeps pretty well)

Ingredients

2.5 lbs of center-cut Cod Fillet
0.75 pound (about 2) Yellow Onions, cut into half-inch thick slices
3 large Garlic Cloves
0.25 cup Olive Oil
0.33 cup Canola Oil
1 pound (about 2-3 large) Yukon Gold or other boiling Potato
0.75 cup pitted Kalamata Olives
0.5 tsp dried Rosemary
0.5 tsp minced fresh Parsley leaves

Directions

Preheat oven to 450.
In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden.
While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, lightly peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl.
Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes.

Pairs Well With:
SWISS CHARD

Ingredients
1 bone-in Pork Loin Roast (3.5 lbs.) or Pork Tenderloin (3 lbs.)
6 medium potatoes, peeled and quartered
8 carrots, halved lengthwise
2 medium Yellow or White Onions, quartered
1 small Butternut Squash, peeled and cut into 1.5-inch chunks
1 cup Water
3 Tbsp Fresh Sage or 1 Tbsp dried Rubbed Sage
0.5 tsp Pepper
2 Tbsp Butter or Earth Balance
4 medium or 3 large Red Baking Apples, cut into eighths

Directions
Preheat oven to 400.
Place the roast in a large baking pan.
Arrange potatoes, carrots, onions, and squash around the roast.
Add water to the pan.
Sprinkle meat and vegetables with sage and pepper.
Dot vegetables with butter.
Bake, uncovered at 400 for 15 minutes.
Reduce heat to 300; bake, uncovered, for 50 minutes.
Place the apples around the roast; cover and bake for about one hour longer, basting every 15 minutes, or until thermometer reads 160.
If desired, thicken pan juices with Gluten Free Flour for gravy.

Ingredients

1.25 uncooked Turkey Breast or Turkey Breast Tenderloin
1 Green and 1 Red Pepper, cut into 0.75-in. pieces
4 Green Onions, biased sliced in 1-in. lengths
1 cup Walnut halves
At least 2 Tbsp Canola Oil, Peanut Oil, or other vegetable Oil

For Sauce:
3 Tbsp gluten free Soy Sauce or Tamari
2 Tbsp Sherry Wine or Apple Juice
1 tsp Toasted Sesame Oil
1 tsp grated fresh Ginger
2 tsp Corn Starch
1 tsp Sugar
0.5 tsp Salt
0.5 tsp Crushed Red Pepper

Directions:

In a small bowl, blend all sauce ingredients and set aside.
Pre-heat large skillet over high heat; add about 1 Tbsp oil.
Stir-fry peppers and onions in hot oil for about 2 minutes; remove from skillet.
Add walnuts.
Stir-fry 1-2 minutes or until golden brown; remove.
Add remaining 1 Tbsp oil and add at least half of turkey.
Stir-fry until browned on all sides; remove.
Repeat with remaining turkey.
Return all turkey to skillet.
Until just about cooked, stir in sauce.
Stir, cooking until mixture thickens.
Stir in vegetables.
Cover and cook for 1 minute.
Stir in walnuts and serve.
Serve with hot cooked rice (white is best with this dish).

Ingredients

4 lbs. boned Rump Roast or Chuck Pot Roast
1.5 cup Gluten Free Vinegar
0.5 cup Red Wine
1 cup Water
2 Tbsp White Sugar
1 tsp Whole Black Peppercorns
4 Bay Leaves
4 White or Yellow Onions, sliced
18 Whole Cloves
1.5 tsp Mustard Seeds
3.5 tsp Salt

Before Serving:
2 Tbsp Gluten Free Flour
Speck of Black Pepper
0.25 cup of fat
0.33 cup Gluten Free Gingersnaps (Midel)
0.5 cup Dairy Free Sour Cream (Tofutti)
Salt and Pepper, to taste

Directions

In a large bowl, make marinade: combine vinegar, wine, water, sugar, 0.5 tsp whole peppercorns, bay leaves, 3 onions, 12 cloves, 1 tsp mustard seeds, and 2 tsp salt. Set meat in marinade. Refrigerate, covered, 2 days, turning meat each day (the longer the meat marinades, the more sour it becomes).
On serving day, remove meat, reserving marinade.
Dry meat well on paper towels.
Combine flour, 1.5 tsp salt, speck pepper and use to coat meat on all sides.
In hot fat in Dutch oven, brown meat well on all sides (about 15-20 minutes).
Add 0.75 cup reserved marinade, 1 sliced onion, 0.5 tsp mustard seeds, 6 cloves, 0.5 tsp whole peppers.
Simmer, covered, about 3.5 hours or until meat is fork tender; add 0.25 cup marinade if needed.
Remove meat to hot platter, keeping warm.
Strain drippings from Dutch oven into glass measuring cup; let stand 2 minutes.
Pour off fat, use bottom 0.33 cup drippings, return to Dutch oven.
Stir in gingersnap crumbs; slowly stir in 2 cups reserved marinade (adding water if necessary).
Cook until thickened while stirring.
Stir in sour cream; heat, but do not boil.
Season with salt and pepper.

Pairs Well With:
RED CABBAGE WITH APPLES
GERMAN POTATO PANCAKES

Ingredients

1.25 lb. beef tenderloin, cut into slices
Salt and Freshly Ground Black Pepper
1 tsp Dry Mustard
2 Tbsp Butter or Earth Balance
2 Tbsp Sliced Green Onion
1 Tbsp Lemon Juice
2 tsp Worcestershire Sauce

Directions

Sprinkle on side of tenderloin slices with salt, pepper and half of the dry mustard.
Pound the seasonings into the meat. Repeat on other side.
In a large skillet, melt butter on medium-high heat; add meat slices in a single layer.
Cook for 2 minutes on each side for medium-rare doneness.
Remove to a heated serving platter.
To pan juices in skillet, add the green onions, lemon juice, and Worcestershire sauce.
Cook and stir for 1 minute.
Spoon sauce over meat.
Garnish with chopped green onions.

Pairs Well With:
BUTTERNUT SQUAH RISOTTO
GREEN BEANS WITH CARMELIZED SHALLOTS

Ingredients

2 cups Wild Rice (about 11 oz.), rinsed and drained
0.25 lbs. Shallots (4 medium) thinly sliced crosswise into rounds
4 Garlic Cloves, thinly sliced crosswise
2 Tbsp Olive Oil
3.5 cups low-sodium Vegetable or Chicken Broth
1.5 cups Water
2 Red Bell Peppers
1 Tbsp unsalted Butter or Earth Balance
1 cup sliced Almonds with skins
1 tsp Salt
0.25 tsp Black Pepper
1 Tbsp Sherry Vinegar

Directions

Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes.
Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes.
Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), at least 1 hour.
Meanwhile, preheat broiler.
Halve bell peppers lengthwise, then discard stems and seeds.
Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan.
Broil 2 inches from heat until charred and softened, 15 to 18 minutes.
Transfer to a bowl.
Cover and let steam 15 minutes.
Peel, then cut into half-inch pieces.
Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
Remove rice from heat and drain well, then return to pot.
Stir in salt, pepper, red peppers, almonds, and vinegar.
Transfer to a serving dish.

If you a pressed for time: Rice can be cooked (without draining) and peppers roasted and diced 1 day ahead. Cool rice, uncovered, then chill rice and peppers separately, covered. Reheat rice in pot, covered over low heat, 10-15 min., then drain before adding seasonings, peppers, and almonds.

Pairs Well With:
ROASTED SWEET POTATO SPEARS
BABY BRUSSELS SPROUTS

Ingredients
2 lbs. Baby Brussels sprouts (smaller than normal ones), trimmed
0.5 cup Pecan halves, cut crosswise
3 Tbsp unsalted Butter or Earth Balance
0.75 tsp Salt
0.5 Tbsp minced Garlic
1 tsp fresh Lemon juice, or to taste
0.25 tsp Black Pepper

Directions:
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes.
Add 0.5 Tbsp butter and 0.25 tsp salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking.
Drain sprouts and pat dry.
Melt remaining 2.5 Tbsp butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute.
Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes.
Add lemon juice, pepper, and remaining 0.5 tsp salt, then stir in pecans and serve.

If you a pressed for time: Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered. Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

Pairs well with:
ROASTED SWEET POTATO SPEARS
WILD RICE WITH ROASTED PEPPERS

Ingredients

5-6 large Beets, peeled and chopped into small cubes
1 medium Red Onion, chopped
About 0.5 cup Butter or Earth Balance
2 Tbsp Red Wine Vinegar
0.25 tsp Dill Weed
Salt and Pepper, to taste
2 large spoonfuls of Dairy Free Sour Cream

Directions

Bring 1.5 quarts of Water to a boil (or if you like your soup thicker, then bring enough water that will cover about a half-inch over the beets).
Add the butter.
Let butter dissolve, then add the red onions and beets.
Cook approximately half-hour on a slow boil until beets are cooked/tender.
Blend soup using hand blender.
Mix in sour cream and season to taste with salt and pepper.
Can be served warm or cold.