Gluten Free Onion Rings

 

Ingredients:

• 1/2-1 onion
• 1 cup brown rice flour
• 1 tsp baking powder
• 1 tsp garlic powder
• 1tsp onion powder
• 1 egg
• 3/4-1 cup water (depending on how thick you like the breading)
• Salt and pepper to taste
• oil for frying

Directions

1. Combine all but the oil in a mixing bowl. ( I actually used Wildtree Scampi blend in place of the garlic and onion powder).
2. Slice your onion into rings and cover it completely in batter.
3. Heat your oil to 375 degrees and fry the rings until they are golden brown on both sides.
4. Allow the oil to drip off onto a paper towel as they cool... more dipping less calories! ;)
5. Enjoy your tasty onion rings!

Sausage Cheesey Stuffed Shells w/ Alfredo Sauce

• 2 c. of cashews 
• 1-3 c. of plain coconut milk 
• 2 T. of minced garlic
• 1 T. onion powder (or Wildtree onion and chive blend)
• 1/2 tube of sausage (browned)
• optional 1-2 T. Wildtree's scampi blend (it is not as good without it!)
• 1 1/2 tbsp of nutritional yeast 
• salt and pepper to taste (or Wildtree's Rancher Steak Rub)
• 2 T. dairy free butter ( i of course use the Red Earth Balance)
• 1 box of GF shell noodles
• 1 1/2-2 c. chopped spinach ( I used fresh. You'll want maybe half that if its frozen)
• 1 1/2-2 c. dairy free cheese (of course i use daiya! ;)

1.  Soak the cashews over night in water
2. Cook shells as directed.
3. Blend up the cashews, garlic, onion, 1 c. coconut milk, salt and pepper and nutritional yeast until it is smooth (add more coconut milk as needed.
4. In a saucepan take about 1/3-1/2 of the mixture; combine it with 1/2 c. cheese, 1 c. of spinach, 1 T. butter and the sausage. Warm it on the stove for a few minutes until it reduces down. (This will be the stuffing for your shells.)
5. Stuff your shells with the mixture and place them in a greased 8x8 pan.
6. Take the remaining mixture and add the rest of the milk, spinach and butter to it, and warm in the sauce pan on the stove top. Pour over the shells.
7. Top with remaining cheese and bake at 375 for 25 mins, or until the sauce bubbles.

* Makes 6 servings*

Bangkok Curry

·       1 pkg. Taifun rice noodles (soak in hot water for about 10 mins then add to the veggies and sauce.)

·       3-4 julienned carrots

·       1/2 c. green onions

·       2 medium red, orange, or yellow pepper, thinly sliced

·       2 c. sliced mushrooms (about 6-8 small mushrooms)

·       2-3 Tbsp. fresh, minced garlic