gluten free – Kacey Tess

Summer Orzo Salad

Orzo is a great option for people who are gluten intolerant. This salad is quick, easy and much healthier than traditional pasta salad. Add any greens or fresh herbs you have on hand, this salad is very versatile.

Dressing:

2 Tbsp stoneground mustard

2 Tbsp white wine vinegar

1/4 C extra virgin olive oil

1 Tbsp honey

Sea salt

Black pepper

Salad:

1 Tbsp olive oil

3 C cooked orzo

1 Zucchini chopped roughly

1 Cucumber chopped roughly

1 C sugar snap peas halved

1 Jalapeño sliced thinly

1/4 C basil chopped finely

Sea salt

Black pepper

Method:

Whisk together all ingredients for dressing and set aside

Cook orzo according to package

Drain, mix together with dressing

In a large skillet heat oil over medium

Add zucchini, snap peas, and jalapeño

Cook for about 5 minutes until zucchini is starting to soften

Add zucchini mixture, cucumber, sea salt and pepper to orzo

Refrigerate for at least 30 minutes

Enjoy!

Print Recipe

Zucchini Pasta

What you’ll need:

6-8 zucchini (depending on what size they are)

2 eggs

1 C parmesan cheese shredded

1 C mozerella cheese

1 container pasta sauce (I use mushroom)

2 links vegan sausage

Sea salt

Black pepper

What you’ll do:

Pre-heat oven to 350

Spiralize zucchini, if you don’t have a spiralizer chopp into thin threds

Place on a cookie sheet and sprinkle with salt to sweat out moisture

After 20 minutes squeeze all excess moisture out of zucchini

Mix zucchini with eggs and cheese

add salt and pepper

Place in the bottom of a 9×13 glass baking dish and cover with foil

Bake for 20 minutes

In a large skillet brown vegan sausage and add pasta sauce

Remove pasta from oven after 20 minutes and pour pasta sauce on top

Sprinkle top with mozerella cheese if wanted

Place back in oven for an additional 20 minutes or until heated through

Remove foil and cook an additional 5 minutes

Remove from oven

Enjoy!!

Sweet and Sour Tempeh {Vegan}

What you’ll need: 4 servings

Sauce:

3/4 C ketchup

1/2 C rice wine vinegar

1/4 C tamari or worcestershire sauce

1 tbsp yellow miso

2 tsp hot sauce (I use Sriracha)

1/2 tsp fresh black pepper

1 clove garlic minced

1/4 C green onion sliced thinly

1/2 C pineapple chopped roughly

1 lemon grass stalk cut into 2-3″ pieces and scored

1 tsp seaseme seeds

(optionaly you could use a store bought sweet and sour sauce)

Bowl:

2 C cooked quinoa (I cook my quinoa with vegetable stock to add flavor)

1 head broccoli steamed

1 head cauliflower steamed

1 yellow squash sliced thinly

1 green zuchinni sliced thinly

1 red bell pepper seeded and de-veined then sliced

1 can of hearts of palm drained and chopped roughly

1 package of tempeh sliced into 1/4″ pieces

What you’ll do:

Combine all ingredients for sauce in a sauce pan, bring to a boil, reduce heat and simmer for 15 minutes

Remove lemon grass and keep warm

Cook quinoa according to package

Steam broccoli and cauliflower

Sautee squash and zuchinni over medium with live oil until translucent

Add red pepper and cook an additional 1-2 minutes

Season squash with sea salt and black pepper

In a large skillet add tempeh and sweet and sour sauce

Cook tempeh for about 10 minutes

Construct bowl

Add quinoa, top with broccoli, cauliflower, squash, zuchinni, peppers, hearts of palm and tempeh

Top with green onions if wanted

Enjoy!!