" " Red Lentil Chili" The Bean Queen's Cookbook" " Serves: 8 "

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1 Starter Kit

2 Red Lentil Chili The Bean Queen's Cookbook Serves: 8 1 3/4 cups dried red lentils 4 cups water 1 1/2 teaspoon salt 1 large onion, chopped 3 stalks celery, chopped oz can diced tomatoes oz can tomato soup, undiluted 1 Tbsp chili powder 1 tsp garlic powder Put lentils, water and salt into saucepan. Bring to a boil. Reduce heat and simmer 20 min. Sauté onion and celery in a little bit of olive oil or butter until veggies are tender. Add remaining ingredients, including lentils and their liquid to chili. Stir well and heat through. Stephanie's Freezer Spaghetti Sauce allrecipes.com Serves: 32 4 onions, chopped 4 cloves garlic, minced 1 green bell pepper, chopped 1/2 cup vegetable oil 16 cups chopped tomatoes 2 tablespoons dried oregano 2 tablespoons dried basil 1/4 cup chopped parsley 1/4 cup white sugar 2 tablespoons salt 3/4 teaspoon ground black pepper In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.

3 Golden Sweet Cornbread allrecipes.com Serves: 12 1 cup Gluten-Free flour 1 cup yellow cornmeal 2/3 cup white sugar 1 teaspoon salt 3 1/2 teaspoons baking powder 1 egg 1 cup (soy) milk 1/3 cup Canola oil Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Gluten-Free Flour Tip Mix gluten free flour so they compliment one another: equal parts: (I just put in a cup of each until my container is full.) Trader Joe's gluten free flour All Natural (brand) Gluten Free Cafe All Purpose Baking Mix King Arthur's Gluten Free Multi Purpose Flour add a few pinches of xanthan gum Homemade Gluten-Free Baking Powder 1 teaspoon baking soda 2 teaspoons cream of tartar Mix and use immediately for 1 Tablespoon 1 teaspoon corn starch (optional) Use for storage of larger quantities.

4 Best Brownies allrecipes.com Serves: 16 1/2 cup butter 1/2 cup white sugar 4 egg whites 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup Gluten-Free flour 1/4 teaspoon salt 1/4 teaspoon baking powder Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. Sauce for eggs, rice, veggies, etc. Prevention Magazine Serves: 4 2 med onions 2 bell peppers cloves garlic 2 cups packed cilantro 1 can diced tomatoes plus juice 2/3 cup olive oil or coconut oil 3 Tablespoon lime juice Food process (or dice) 1-5 and put in pot after chopped. Heat oil over med. heat and stir in above ingredients. Lower heat and cook until veggies are tender and sauce is thick minutes) Add lime juice and salt and pepper.

5 Ensalada con fresas :) Tracey Serves: 4 1 bag lettuce (romaine or other fav) 12 strawberries, sliced 1/4 cup walnuts (toasted in a little butter and honey) 1 ounce goat cheese 1 wedge feta cheese 1/2 tsp parmesan cheese Mix together and add a raspberry vinaigrette or other favorite dressing. Gluten-Free No Bake Cookies Sally's Baking Addiction Serves: 15 1/2 cup honey 1/4 cup unsweetened cocoa powder 1/4 cup coconut oil (no substitutions are suitable besides butter) 1/2 cup peanut butter (creamy or crunchy) 1/4 teaspoon salt 1 cup sunflower seeds 1 and 1/4 cup chopped peanuts Line a large cookie sheet with a silicone baking mat or parchment paper. Set aside. In a small saucepan over medium heat, combine the honey, cocoa powder, and coconut oil. Stir until all is melted. The mixture will be very thick. Allow to boil for about 1 minute. Remove from heat and stir in peanut butter and salt until completely smooth. Add the sunflower seeds and peanuts, mixing well to make sure all is coated with the chocolate/peanut butter mixture. Using a spoon, drop mixture into small piles on prepared baking sheet. I measured roughly 1.5 Tablespoons of dough each, to make 15 cookies. Make them as big or small as you wish. Transfer cookies to the refrigerator and allow to set, about 1 hour. Serve cookies immediately to avoid the chocolate from melting. Store cookies in the refrigerator (covered) for up to 7 days.

6 Delicious Black Bean Burritos allrecipes.com Serves: 2 2 (10 inch) Gluten-Free tortillas 2 tablespoons vegetable oil 1 small onion, chopped 1/2 red bell pepper, chopped 1 teaspoon minced garlic 1 (15 ounce) can black beans, rinsed and drained 1 teaspoon minced jalapeño peppers 3 ounces cream cheese 1/2 teaspoon salt 2 tablespoons chopped fresh cilantro Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately. Nutrition Facts calculated on Gluten Free Logo from

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