Peanut Free

In the work bowl of your mixer, combine flours, xanthan gum, salt, sugar, yeast, Italian seasoning and garlic powder.
Add flax egg, olive oil, vinegar, and water. Mix thoroughly.
Lay out plastic wrap on work surface. Generously flour the plastic wrap with brown rice flour.
Scrape batter onto plastic wrap. Generously flour the dough with brown rice flour then place another layer of plastic wrap over top.
Lightly roll out dough with a rolling pin until it's about 1/4" thick.
Remove the top layer of plastic wrap. Gently spread pizza sauce over the entire rolled out surface. Sprinkle with Daiya cheese shreds.
Using the plastic wrap to assist you, gently roll up like a cinnamon bun, trying to roll it as tightly as possible.
Slice into 1" buns.
Carefully move on to a parchment lined baking sheet with lots of room left between buns for rising.
Let rise for about 30 minutes in a warm place.
Preheat oven to 400°F.
Bake for 15-20 minutes until lightly golden brown.
Dust off excess brown rice flour before serving.

In a small sauce pan add your olive oil, red pepper and white onion. Saute for about 10 minutes or until onions are transparent.

In a small pot heat your no-chicken broth. Add your sour cream and cream cheese and whisk until completely melted. Add your cheese and whisk until cheese is completely melted. Melting your cheese will take a few minutes. Add your hot sauce, black pepper, cayenne pepper, green onions, white onions and red pepper.

Let simmer on the stove for 5 minutes to cook in the flavor while continually stirring.

Serve warm.

Preheat oven to 350 degrees F. Place garlic onto aluminum foil and drizzle with olive oil. Wrap tightly and roast for 45-50 minutes, or until tender without browning.

Slice zucchini and carrot lengthwise into long “noodles”. Set aside until required.

In a small food processor, combine basil leaves, Daiya Mozzarella Style Shreds, juice of half a lemon, 3-5 cloves of roasted garlic, olive oil, pumpkin seeds, and salt and pepper to taste. Blend until roughly combined. Check consistency and add water, a tablespoon at a time, until desired thickness is achieved.

Bring a large pot of generously salted water to a boil. Cook pappardelle to package instructions. Within 1 minute of pappardelle doneness, blanch carrot and zucchini “noodles” briefly. Drain pasta and vegetables and toss with pesto. Serve immediately.

Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20-30 minutes).

Preheat the oven to 375° F (190° C). Pour 1/4 cup (60 ml) of the oil into a large sauté pan over medium heat. Sauté the onion, zucchini, yellow squash, mushrooms and bell pepper 5 to 7 minutes, or until vegetables are just tender. Season with salt and pepper and set aside.

Place the remaining oil in a saucepan over medium heat. Add the garlic, oregano, and thyme and cook 2 minutes, stirring frequently. Add the wine and bring the mixture to a boil. Let the mixture cook at a slow boil until the liquid has reduced by half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, stirring occasionally. Remove from the heat and stir in the vegetable mixture.

To assemble the Calzones - divide the dough into 4 equal balls and roll out the balls of dough into 8-inch (20 cm) circles. Place a quarter of the vegetable mixture on half of each crust. Top with Daiya mozzarella style shreds. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone to allow steam to escape. Place each calzone onto a sheet pan lined with parchment paper, and dot the tops with remaining oil.

Bake 15 to 20 minutes, or until the crust is golden brown. Serve hot. Enjoy!

Cook the lasagna noodles in a large pot of boiling water according to the package. Rinse and drain. In a large saucepan, cook the mushrooms, green peppers, onions, and garlic in oil. Stir the pasta sauce and basil, bring to a boil. Reduce the heat, and simmer 15 minutes. Mix together the tofu and cups of mozzarella style shreds. Set all aside, and preheat the oven to 350.

Coat the bottom of the pan with tomato sauce and spread each cooked lasagna noodle with a heaping 1/4 cup of tofu mixture. Sprinkle with Mozzarella and roll up firmly. Place rolls seam side down into the pan and cover generously with tomato sauce. Top with more mozzarella and Parmesan. Bake for 15 minutes!

Enjoy :)

In a small sauce pan add olive oil, red pepper, and white onion. Saute for about 10 minutes or until onions are transparent.

In a small pot heat vegetable broth. Add the sour cream and cream cheese and whisk until completely melted. Next add Daiya Cheddar Style Shreds and whisk until it is completely melted. Add hot sauce, black pepper, cayenne pepper, green onions, white onions and red pepper.

Let simmer on the stove for 5 minutes to cook in the flavor while continually stirring. Serve warm.

To make dough, mix ingredients together and knead until smooth. If mix is dry, add 2 tablespoons warm water. This will form a slightly sticky ball. Leave in a bowl covered with a towel for 30 minutes.

Saute onion and garlic with vegan margarine. When they start to brown add mashed potatoes and stir in vegan margarine to your taste (use enough to make potatoes creamy). Add Daiya Cheddar Style Shreds and stir until just melted. Remove from heat and set aside.

Once dough has rested for 30 minutes, take half of the dough and roll it out until it is approximately 1/4 inch thick. Use a round cookie cutter or cup to cut round pieces from the dough.

Take each round piece and press it out so it is even thinner. Then take a small amount of the potato/Daiya Style Shreds filling and place near center of the circle. Fold the circle in half and press around the edges with a fork to seal them.

**do not over fill or they will not seal. Repeat for each circle.

To cook, place perogies in a pot of boiling water until they float (this will only take a few minutes). Once they float, remove from water. Placed boiled perogies in frying pan with vegan margarine and fry until brown.

Serve with your favourite perogie toppings. We recommend topping with vegan sour cream, finely sliced chives and tempeh bacon.