I used AI to help me format this recipe for you. The only thing I did differently was choose to leave out the onions and garlic (though it would be great with it - I was cooking for someone with a sensitivity) and the only herb I decided to use was thyme. And I used more zucchinis and more potatoes and left out red peppers.

Please excuse the paper bowl! We were staying in a hotel at this point with nothing but a crockpot! Which btw, yes it works great in a crockpot!

Ingredients

• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 3–4 ripe tomatoes, diced (or 1 can diced tomatoes)
• Salt and pepper, to taste
• Fresh thyme,
• optional: rosemary, and/or basil

Instructions

1. Prepare the Vegetables: Dice the eggplant, zucchini, yellow squash, bell peppers, potatoes, and tomatoes. Chop the onion and mince the garlic.

2. Steam-Sauté the Vegetables: In a large pot or skillet, add the onion and garlic with a splash of water. Cook over medium heat, stirring often, until the onion softens, about 3–4 minutes. Add a bit more water as needed to prevent sticking.

3. Add Potatoes and Eggplant: Add the diced potatoes and eggplant, and cook for about 5 minutes, adding a bit of water if needed to prevent sticking.

4. Add the Rest of the Vegetables: Add the zucchini, yellow squash, bell peppers, tomatoes, thyme, rosemary and basil (if using), salt, and pepper. Stir well, cover the pot, and reduce heat to low. Let simmer for 30–40 minutes, stirring occasionally, until all the vegetables are tender and flavors have melded.

5. Adjust Seasoning: Taste and adjust salt and pepper as needed. Garnish with fresh thyme, rosemary, or basil, if desired.

6. Serve: Enjoy warm as a side dish or as a main course.

• Dried Chickpeas soaked for two days then boiled until soft
• Olives in water/vinegar based brine (no oil)
• Tahini (preferably raw tahini)
• Cumin
• Sea salt or pink Himalayan salt (my preferences)
• Lemons
• Cold water or ice cubes
• Paprika or smoked paprika (optional but I prefer it)
• Optional for dipping: pita chips, tortilla chips, flatbread, fruits and veggies such as: cucumber, carrots, broccoli, snap peas, snow peas, bell peppers, tomatoes, etc.

1. Once chickpeas have been soaked for two days (you may need to replace the water on the second day), bring them to a boil. It may take a long time to achieve desired softness. You want them to be very soft. It if effort but is much preferable to using canned.
2. Add cooked chickpeas to food processor along with desired amount of olive brine from olive jar. (I use about half per batch, sometimes more depending on batch size). You can also add some olives to the mix. I like to throw in a few but I also like to just save them until the end to eat with the hummus. It’s up to you.
3. Add in a big scoop of tahini. You can adjust this to taste as well.
4. Add in desired amount of cumin, I usually add about a teaspoon, or slightly more depending on batch size. Add desired amount of salt as well, to taste.
5. Squeeze in lemon juice to taste, being careful not to let any seeds get in the food processor as they can catch on the blade. I usually like about half a lemon but you may prefer less or more and it does depend on batch size.
6. Add some cold water or ice cubes to help thin it out to desired consistency.
7. You will need to blend it in batches, giving your food processor small breaks.
8. Once finished, transfer to bowl and top with paprika or smoked paprika. I like to put some olives on top too. :)
9. Dip your favourite accompaniments in and enjoy!

Simple and Healthy Chocolate Oatmeal Cookies:

Ingredients

• 1 cup rolled oats (blend 1/2 cup into oat flour for better texture)
• 1/2 cup applesauce or 1 mashed banana
• 1/4 cup chocolate chips, chocolate pieces, and/or cacao nibs
• 1–2 tablespoons raw cane sugar, coconut sugar, or maple syrup (optional, for sweetness)
• Pinch of salt (optional)
• 1/2 teaspoon vanilla extract (optional)

Instructions

1. Preheat the Oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare Oats: Blend half the oats in a blender or food processor to create a better texture (optional)
3. Mix Oats: In a mixing bowl, combine the whole oats with the oat flour.
4. Mix All Ingredients Together: Add in the applesauce or mashed banana, chocolate chips or cacao nibs, sugar or syrup (if using), salt, and vanilla extract (if using). Mix until well combined.
5. Form Cookies: Scoop spoonfuls of the mixture onto the baking sheet and flatten them slightly.
6. Bake: Bake for 10–12 minutes, or until the edges are just starting to turn golden.
7. Cool and Enjoy: Let the cookies cool on a wire rack.

This recipe is very forgiving so don’t worry too much about the measurements being perfect. Sometimes I just throw them together!

Hoping someone wants to share their best (copycat) flour blends for breads and cakes. I don't live in the US, so no Bob's Red Mill 1to1 (is it even good?)

A lot of recipes call for store bought flour blends, but I find them too expensive and would like to mix my own.

TIA :)

Double Zero is a plant based Italian/pizza spot in nyc. Their gf crust option is very good. Gf desserts and tons of other entrees. Highly recommend.

I just blended oats, water, and salt and put it on some parchment paper in a tray and popped it in the toaster oven for 10 - 15 minutes. Sorry I don’t have the exact measurements yet because I winged it! But I just got it to a pancake dough like consistency or slightly thicker! It’s kind of hard to mess up! I’ve made it a lot. It really satisfied the bread craving we were having. Honestly got us through some tough times back in the day!

This sandwich has lettuce, avocado, cucumber, tomatoes, balsamic, salt and pepper.

Why does no one make gluten free/vegan chicken strips?? I commented on Beyond brands Instagram and emailed impossible brand. Is the wheat gluten so imperative to the chicken imitation or something?

edited to add Specifically in Canada

Looking for a good protein powder that’s gluten free and vegan. I’ll probably mostly be using it in shakes. Unflavored would be awesome but I’ll take what I can get!

Rolled

this product?

I'm looking for some to purchase. I'll take recipes, too. But I mainly want to buy some

Found this the other day, finally tried it and it’s good. Much better than their goopy cheese ones.

Sweet potatoes with the skins intact, Jalapeño peppers, a sweet onion, tomatoes, lots of cilantro, a lime, salsa, tahini, black pepper, and pink Himalayan salt.