Pasta Florentine

Pasta Florentine


1 med onion, chopped

1 med carrot, grated

1/2 cup water or red wine

3 garlic cloves, peeled & minced

2 cups mushrooms, sliced

15 oz chopped tomatoes, with juice

28 oz chunky tomato sauce

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1 lb firm organic tofu (opt)

2 Tbsp tamari

2 cups baby spinach, chopped

12 oz gluten-free shells

1/2 cup fresh parsley, minced



In a large pot, cook the onion and carrot in the water or wine until soft, then add
the garlic and mushrooms; continue cooking until mushrooms are brown.

Stir in the tomatoes, tomato sauce, tamari, and dried seasonings and simmer
20-30 minutes.

Drain and mash the tofu, and add to cooked tomato sauce (opt).

Cook pasta shells until done, rinse and drain. Add to tomato sauce.

Stir in spinach; heat through. Stir in fresh parsley.

Strawberry Applesauce Muffins

1 c GF Rice Flour Blend
¾ c sorghum flour
¾ tsp xanthan gum
2 tsp baking powder
2 tsp cinnamon
½ tsp sea salt
½ c coconut sap sugar
1 ½ tsp Darifree powder
1/2c warm water
1/3 c expeller-pressed coconut oil
½ c strawberry applesauce
2 Tbsp warm water
1 Tbsp expeller-pressed coconut oil
1 tsp baking soda
Powdered sugar, opt.

Preheat oven to 350 degrees.

In a small bowl, mix 2 Tbsp warm water, and 1 Tbsp coconut oil.  Stir until coconut oil melts, then stir in baking soda.  Set aside.

In a mixing bowl, mix flour blend, sorghum flour, xanthan gum, baking powder, cinnamon, sea salt, and sucanat together.

Mix Darifree powder with warm water.  Set aside.

Gently melt coconut oil over low heat.  Remove from head and add mixed Darifree, applesauce, and baking soda mixture.  Mix well.

Stir wet ingredients into dry ingredients.

Using a cookie scoop, fill mini-muffin cups.  Bake in preheated oven for 12-14 minutes, until done. 

Roll in powdered sugar, if desired, for a taste similar to donut holes.