I LOVE homemade spaghetti sauce but sometimes I don't have the TIME to hover over the stove and boil the tomatoes down. This sauce is SO easy to make. You prep it and then bake it and the oven takes care of the rest. It's versatile as well. You can blend it to create a nice sauce or leave it chunky and serve over some great gluten free pasta. Either way, it's a hit. 

(Gluten Free, Dairy Free, Vegan) 
Adapted by jalene & her husband Dr. Nielsen from a recipe out of the May 2003 Canadian Living Magazine

Ingredients: 

• 4 cups cherry tomatoes
• 16 garlic cloves (that's not a typo! see note)
• 1/3 cup extra virgin olive oil
• 1 Tbsp dried parsley
• 1 tsp dried basil
• 1/2 tsp sea salt
• 1/8 tsp crushed red pepper flakes
• 1/4 tsp ground pepper

Directions: 

1. Preheat the oven to 400 degrees F. 
2. Cut the cherry tomatoes in half. (Cut the large ones into 3rds.) Set aside in a large bowl. 
3. Cut the garlic in half, cut the large cloves into 3rds as well. Add to the tomatoes. 
4. Add the oil, parsley, basil, salt, red pepper and toss well. Pour into a 9x13 baking pan and bake for 35-40 minutes or until your tomatoes are shriveled and the garlic is tender. 

While your sauce is baking, don't forget to cook your gluten-free noodles! We LOVE the brand Tinkayada. They have a great taste and texture and they're made simply from brown rice, rice bran, and water. 

One day while I was out doing my normal grocery shopping I stumbled upon some fresh basil. And we're talking so fresh it still had the roots and dirt attached! But that made me think... Oh my goodness! I could grow my own basil and save a lot of money. Basil is easy to grow inside your house and is low-maintenance. Plus you get that "eating for free" feeling. You should try it! 

So whenever my basil leaves are large and plentiful enough, I make this next recipe. There's nothing like taking a plant straight from it's root and eating it. Of course if you don't grow your own basil you can always find it at your local grocery store as well. ;) 

I made this Gluten Free as well as Dairy Free so Audrey can eat it. It's so yummy, you wont even miss the cheese! Of course if you are not vegan, you can always sprinkle a little fresh Parmesan cheese on top for an extra bonus. 
 

Adapted by jalene

Ingredients: 

• 2 cups fresh basil leaves (packed into measuring cup)
• 4 fresh cloves of garlic, peeled and minced
• 1/2 cup extra virgin olive oil
• 1 cup pine nuts 
• 3 TB fresh squeezed lemon juice
• sea salt and fresh ground black pepper (to taste)

Directions:

1. Toast the pine nuts (Optional to toast them but sure makes the dish taste better!) To toast: place pine nuts on a pan and put into an oven set to 350. When nuts are fragrant and golden, remove from oven and allow to cool. (Be sure to watch carefully as they change quickly!)  
   
2. Combine the garlic and lemon juice in a small bowl and set aside. 
3. Wash and completely dry the basil leaves. Place into a blender.
4. Add the olive oil and the garlic & lemon mixture. Blend well. (Scrap sides if necessary.)
5. Add the toasted pine nuts to blender and pulse until your desired consistency. 

Keep unused portion in an airtight container in the fridge. I usually consume it within a week. 

If there's one thing I LOVE to eat it's Fettuccine Alfredo (if you couldn't tell already from my "About Us" page.) The only problem- the dairy. Gluten is easy to get rid of because I can easily sub out the gluten-infested noodles for Tinkyada's Gluten Free Fettuccine Noodles and I don't even notice a difference! But the Alfredo-now that's a tricky one. 

I have tried all sorts of dairy free Alfredos. Some made from cashews, some prepackaged from the store, some made from gluten free flours and I have not been satisfied! Luckily for me, longing is a great inventor of amazing dishes and this next dish is amazing! I'm so pleased that it turned out so well! I always ask my husband is a recipe is "website worthy" and he said, "Honey, this is restaurant worthy." ;) What a sweetie! Enjoy!

(Gluten Free, Dairy Free, Vegan)
Created by jalene

Start to finish less than 10 min
Makes about 2 & 1/2 cups
Ingredients: 

• 1/2 cup Vegan Earth Balance Butter 
• 1/2 cup Vegan Chive & Garlic Cream Cheese Alternative (I used Galaxy Nutritional Foods' Brand- You can find it at health food stores in refrigerated section)
• 4 cloves garlic, minced 
  
• 1/4 tsp onion powder 
  
• 1 can (13.5oz) Coconut Milk
• 2 Tbsp Nutritional Flakes
• 1/2 tsp sea salt
• fresh ground pepper (to taste)

Directions: 

1. In a saucepan over medium heat, melt the butter and cream cheese. Add the garlic and onion powder then stir in the coconut milk. 
2. Bring to a boil then add the nutritional flakes, salt and pepper. Serve warm. 

Keep unused portion in an airtight container in the fridge.

The great thing about this dish is that you can't tell it's made from coconut milk (unless it's reheated). But even when it is reheated, its only a slight taste. For this reason I recommend making this fresh when you need it. 

Also, I always carefully read the list of ingredients on anything prepackaged that I buy. When shopping for "dairy free" items, I have found a HELPFUL trick! IF THE LABEL SAYS "VEGAN" IT'S ALSO DAIRY FREE! And thanks to all the Vegan consumers out there, there are a lot more Dairy Free options in the grocery stores today!