gluten free

Jackfruit and Heirloom Tomato Pasta (Vegan & Gluten Free)

Jackfruit Pasta.jpg



  • 1/4 Cup of Olive Oil

  • 2 Cloves of Garlic

  • 1 Large Heirloom Tomato

  • 1 Can of Jackfruit

  • 1 Teaspoon of Himalayan Sea Salt

  • 1/2 Teaspoon of Pepper

  • 1/4 Teaspoon of Cayenne Pepper

  • 1/4 Teaspoon of Oregano

  • 1/2 Cup of Kalamata Olives

  • 1 Tablespoon of Capers

  • Pasta of Choice

  • Nutritional Yeast


In a saucepan, add olive oil and garlic on medium heat until the garlic turns a golden brown.  Chop the heirloom tomato in large chunks and add to the saucepan.  Add in sea salt, pepper, cayenne pepper, and oregano.  Drain and add the can of jackfruit.  Reduce heat and simmer the sauce for 30 minutes or until the jackfruit is tender.  Stir occasionally.

Cook the pasta to the packages specification.  Add sea salt to the water.  When the pasta is al dente, drain most of the water.  Add the pasta and remaining water to the saucepan.  Add the kalamata olives and capers.  Reduce the liquid in the pan while mixing the pasta with the sauce.

Top with nutritional yeast. Serve and enjoy!      

Teff Flour Peanut Butter Cookies (GF / Vegan)

  • 1 Cup Peanut Butter
  • 1 Tsp Vanilla 
  • ½ Cup Coconut or Olive oil
  • ½ Cup Maple Syrup 
  • ½ Tsp Sea Salt 
  • 1-½ Cup Teff Flour

Preheat oven to 350°F.  Set aside an un-greased cookie sheet.  In a large bowl combine dry ingredients, set aside.  In a food processor blend syrup, oil, vanilla and peanut butter. Add the wet ingredients to the dry ingredients; blend well. If the dough seems too dry to shape, continue to mix.  Shape dough into an inch size balls. Place on cookie sheet and flatten gently with the tines of a fork in a criss-cross pattern.  Bake about 13-15 minutes. Let cool.

Peanut Butter Cookies (Gluten Free and Vegan)


  • 1 1/4 Cups - Coconut Flour or Gluten Free All Purpose Flour
  • 1/4 Teaspoon - Xanthan Gum
  • 3/4 Teaspoon - Baking Soda
  • 1/2 Teaspoon - Salt
  • 3/4 Cup - Crunchy Peanut Butter
  • 1/2 Cup - Vegan Margarine
  • 1 Cup - Brown Sugar
  • 2 Teaspoons - Vanilla Extract
  • 1 Tablespoon - Water


  1. Preheat oven to 350 degrees.
  2. Mix the flour, baking soda, and salt in a medium size bowl.
  3. Mix peanut butter, margarine, brown sugar, vanilla, and water until it fluffs up using a hand mixer or Kitchen Aide.
  4. Slowly add flour mixture to the mixture in Step 3.  
  5. If the dough seems too dry, add additional water 1-2 tablespoons at a time.
  6. Roll approximately 2 tablespoons of dough into a ball and add to a cookie sheet.
  7. Use a fork to make a criss cross pattern on the cookie.
  8. Bake for 12-15 minutes until the edges are slightly brown.

Recipe adapted from: