1/2 cup gluten free flour

3/4 cups parmesan cheese, grated

2 tsp fresh rosemerry, finely chopped ( or 1 tbsp dried )

salt and pepper to taste

1 cup pumpkin puree

1/2 cup of chickpeas, mashed

2 eggs, slightly beaten

oil for frying ( I used olive ) but feel free to use whatever oil you like. 

In a medium bowl mix together the flour, parmesan, rosemary, salt and pepper. In a separate bowl mix the pumpkin, chickpeas and eggs. Add the wet ingredients to the dry ingredients and stir until combined.

In a deep frying pan heat a generous amount of oil over medium heat. Once the oil is heated drop 3 or 4 large tbsp of batter into the oil. Gently flatten each tbsp. Cook for 3-5 minutes per side or until nice and crispy golden. Remove from pan and lay on some paper towel to cool for a few minutes. Enjoy.

*note: If the fritters are browning too fast, turn the heat down to med-low

There is nothing like a big bowl of comfort. Quick easy and delicious. This will fill you up and make your tastebuds happy all at the same time!

1-2 tbsp olive oil

2 medium onions, chopped

3 cloves of garlic, minced

1 tsp thyme

1/8 tsp savory

2 cups crimini mushrooms, chopped

3 cups green cabbage, chopped

1/2 cup chicken or vegetable stock

1 19 ounce can of white kidney beans, drained and rinsed

1 28 ounce can of diced tomatoes, with juice

1/2 cup parsley, chopped

1/2 cup cilantro, chopped

salt and pepper to taste

fresh parmesan cheese, for serving

*additional ingredients: quinoa or brown rice, cook according to package

In a large pot heat the oil over med-high heat. Add the onion, garlic, thyme and savory. cook for about 5 minutes, stiring frequently until the onion has softened. Stir in the mushroom and cabbage and cook stirring frequently for another 5 minutes. Add the stock and simmer, covered, for 6 minutes. Add the beans, tomatoes, parsley and cilantro. Cover and simmer over med to med-low leat for 12 minutes or until thickened. Season with salt and pepper.

To serve: Enjoy served over quinoa and topped with a generous grating of fresh parmesan. Enjoy.

SQUASH:

1 spaghetti squash

Preheat oven to 375. Prick the spaghetti squash all over with a fork or knife making little holes/slits to allow for the steam to escape while it bakes (this will prevent a not so fun, super messy, squash explosion). Bake in a shallow baking sheet for 1 hour. Once the squash has cooled enough to handle, cut it length wise with a serrated knife. Remove the seeds and fibrous strings from the centre of the squash using a spoon. Once you have removed all the seeds, gently scrape the squash with a fork shredding the pulp into nice spaghetti looking strands. Set aside.

While the squash bakes make the sauce.

SAUCE:

- 2 tbsp olive oil
- 2 cups crimini mushrooms, sliced
- 2 medium onions, chopped
- 2 large cloves of garlic

- 1/4 tsp dried thyme
- 2 bay leaves
- 2 tsp chopped rosemary
- salt and pepper to taste
- 1 cup of organic vegetable broth

- 2 tbsp tomato paste
- 1 280z can organic crushed tomatoes, with their juice
- chunk of good parmesan cheese, for grating

Warm the oil in a large skillet. Add the onion, garlic, thyme, bay leaves and rosemarry. Cook over med-high heat for about 5 minutes, stir often. Add the mushrooms and cook for 5 more minutes. Season with a bit of salt and pepper. Add 1/2 cup vegetable broth and cook until completely reduced, making sure to scrape the pan lifting any bits that may begin to stick. When the pan is dry mash the tomato paste into the mushroom, onion mixture. Add the canned tomatoes and the remaining 1/2 cup of vegetable broth. Turn heat to medium low and simmer for 30 or so minutes.

ADDITIONAL INGREDIENTS FOR THE LASAGNA:

- ricotta cheese
- bag of shredded cheddar and mozzarella or cheese of choice

 

Spread a generous amount of sauce covering the bottom of your roasting dish. Cover with a layer of spaghetti squash followed by another layer of sauce. Spread a layer of ricotta and cover with a layer of shredded cheese. Repeat the process one more time. Top it off with a layer of grated parm. Transfer to the middle rack of the oven and bake for 18-22 minutes. Turn the oven to broil and bake for 3 minutes or until the top begins to brown and bubble. Remove from oven, let sit for a few minutes before serving. Enjoy!