#corn free optional

[allergyfreechef]

Donna's Chicken 3 Bean Chili Gluten Free

1 small package kidney beans

1/2 cup daal or lentil

1 cup navy beans

salt to taste

add yr favorite barbeque sauce gluten free

1/2 box of tomato sauce

1/2 jar of dry seasoning gluten free

12 to 20 shakes of garlic powder...ha ha!

1 T. black ground pepper

3 t. ground cumin

1 to 2 T. ancho chile powder (smokey chile)

1/2 c. Bragg's unfiltered apple cider vinegar or any vinegar

2 T. Molasses

3 T. Maple syrup

1/4 c. bourbon

Bake chicken for 55 minutes seasoned with dry rub at 350 degrees Fahrenheit til falls off the bone but you can leave this out if you are vegan. Shred in pieces once the last 7th hour in crockpot the beans sauce is thickening. Add shredded by hand chicken leaving small drumsticks and wings unshredded. Dice up seet onions and shred some Daiya Jalapeno cheese and you are good to go. Nice warming meal for the body. 

[allergyfreechef]

Donna's Vegan Italian Casserole

Take 2 jars of Prego natural no dairy/meat

4 to 5 roma tomatoes diced

1 med. onion diced

2 green squashed diced

1 yellow squash diced

1 to 2 cups kale chopped

1 large sliced package of mushrooms rinsed

1 to 2 cups spinach chopped

10 to 12 baby carrots rinsed and sliced

2 small cans drained and rinsed black olive sliced

1 to 2 t. lemon juice

2 to 4 t. garlic powder

2 t. dried parsley

2 to 4 t. dry Italian spice blend

2  t. onion powder

1/4 to 1/2 t. cayenne pepper (optional)

2 t. black pepper

2 boxes penne rice pasta cooked al dente 4 to 6 min. boiled water drained & rinsed with cold water and drained and set aside.

2 T. olive oil

2 T. red wine vinegar

1 package Daiya mozzerella (soy cheese sub)

1 package Daiya cheddar (soy cheese sub)

Veggies:

Saute in olive oil on sauce pan: Onions, tomatoes, all veggies and add spices and add the sauce, red wine vinegar or lemon juice and cook til squash & carrots almost done...leave out spinach and kale & Daiya cheeses & olives. Once the veggies are done; take off burner and set aside. Take a large baking dish and oil with olive oil and heat oven 350 degrees Fahrenheit. Add pasta, cheeses and veggie mixture, the kale and spinach and mix well. The pasta will soak up the sauces and bake open for 30 minutes...if not done; bake another 10 to 15 minutes with foil on it. Set aside to cool. Hint:  Sometimes the grocery store sells spices for less then $1.00 or the Dollar stores has some spices! Enjoy!

[allergyfreechef]

Quinoa Pasta Mexican Style Gluten/Dairy Free

2 boxes of Quinoa shell pasta (Ancient Harvest Super Grain)

1 box Daiya Dairy Free Cheddar Shreds

2 medium tomatoes cut in fours

1 medium onion (vidalia sweet if poss.)

2 medium peaches cut in four and seed out

2 T. cumin powder

sea salt to tast

2 to 3 T. Lemon/Lime Juice fresh or Keylime

1 can pureed black beans

1 t. ancho chili powder

1 t. ground black pepper

2 packets ground Laura's Lean Organic beef

2 to 3 T. olive oil

Boil water and cook Quinoa 6 to 9 min. as directed, drain and set aside. Take the ground beef and put 1 to 2 t. onion powder, salt and pepper to taste and brown. Set aside. Take in commercial blender the bean, tomato, peach, spices and lemon/lime juice and add a little olive oil and blender with 1/8 to 1/4 c. water. Set oven at 350 degrees Fahrenheit. Olive oil the casserole dish, put layer of pasta and then some shreds, add the blended sauce and meat and then layer again and add the sauce last and top with remainder of the shreds (dairy free cheese shreds). Bake for 30 minutes. Cool and enjoy..You can use more items instead of ground beef like corn pieces or mixed squash diced and unpureed and drained/washed black beans or whatever beans you fancy. Serve warm topped with Tofutti Sour Cream and some celanthro cut as decor. Add some slices of avocado as well (optional).