Allergen Free French Toast

By Sara Brecht

Author: Justforall Modified by: IHHC Ingredients 8 slices GF bread, ( day old /stale works best) 2 Tbs. sugar 1 tsp. vanilla 1 tsp. cinnamon 1 C. Just Egg ½ C. milk (almond or coconut creamer is a good option) Coconut oil or non-dairy buttery spread Your favorite toppings (maple syrup, berries, powdered sugar…) Directions…

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Kale Sausage Skillet

By Sara Brecht

Ingredients: 3 C. Kale-any variety 2 Tbsp. Avocado Oil or Olive Oil ½ tsp. minced garlic ½ medium red onion Salt & pepper to taste 2 Gluten & Dairy free Sausage links (I used a sweet spicy blend)   Instructions: Wash and spine the kale.  Dry it thoroughly.  Slice the sausage links.  Put oil, garlic,…

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Vegan Stuffed Zucchini

By Sara Brecht

Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free AUTHOR: DETOXINISTA.COM MODIFIED BY: IHHC Ingredients Stuffed Zucchini 4 medium zucchini 1 Tbsp. extra-virgin olive oil or avocado oil 1 red onion-diced 1 red bell pepper-diced 1 clove garlic- minced 1/2 tsp. ground cumin 1/2 tsp. fine sea salt 1/4 tsp. chili powder 5 C. black beans-cooked (or a 15 oz. can, drained) fresh cilantro (for garnish) corn or cassava root chips (I use Siete brand) Tahini “Cheese” Sauce…

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Vegan Zucchini Gratin

By Sara Brecht

Author: Minimalist Baker Modified By: IHHC Ingredients: For the Vegan Parmesan Cheese: 3/4 C. raw cashews 3 Tbsp. nutritional yeast 3/4 tsp. salt 1/4 tsp. garlic powder For the Gratin: 2 medium zucchini (sliced in thin rounds~ I used 1 yellow and 1 green) 1 small bundle asparagus 1/2 medium yellow or white onion (cut into…

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Creamy Sriracha Cashew Dip

By Sara Brecht

Author: Spork Foods Modified by: IHHC Ingredients: 1 cup roasted un-salted cashews ¾ cup un-sweetened non-dairy milk (I use Malk brand) ½ teaspoon sea salt 3 tablespoons lemon juice 1 tablespoon brown rice syrup 1 cup Siracha flavored vegan mayonnaise (I use Follow Your Heart brand) 2 teaspoons Sriracha sauce, for garnish *Optional   Instructions Add cashews,…

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Amazing Vegan Creamy Artichoke Dip

By Sara Brecht

Author: Miyoko Modified by: IHHC Ingredients: 2 Tbs. oil or dairy free buttery spread (I use Miyoko’s European Style Cultured Butter) 1 onion, diced into small pieces marinated artichoke hearts, drained 5oz of a vegan cheese spread (I use Miyoko’s Classic Double Chive Vegan Cheese Wheel) Salt and pepper to taste Instructions: Heat the oil…

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Vegan Ranch Dressing: (dairy, egg, nut, allergy-free)

By Sara Brecht

Author: Debra Worth Modified by: IHHC Ingredients 1/4 C. organic raw hemp heart seeds 1/3 C. water 1 tsp. organic garlic powder 1/2 tsp. organic dried ground mustard 3/4 tsp. salt 2 tsp. organic onion powder 1 Tbsp. organic wine vinegar 1 organic medjool date (optional – see Recipe Notes) 1/2 C. avocado oil (any…

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Egg and Dairy Free Potato Salad

By Sara Brecht

Servings: 8 (1/2 cup) servings Author: Kristi Modified by: IHHC Ingredients 2 lbs. russet potatoes peeled 2 ribs celery finely chopped 1/4 C onion finely chopped 1 C vegan mayonnaise (I use Just Mayo brand) 2 Tbs. sweet pickle relish 2 Tbs. white sugar 2 tsp. prepared mustard 1 tsp. white wine vinegar 1/2 tsp.…

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Dr. Axe Organic Bone Broth Protein™ French Vanilla Cake

By Sara Brecht

Total Time: 35-40 minutes Author: Dr. Axe Modified by: IHHC INGREDIENTS: 1 box  Vanilla Cupcake/Cake Mix (I use Simple Mills or Enjoy Life) 1–2 scoops Dr. Axe Organic Bone Broth Protein™ French Vanilla or Dr. Axe Bone Broth Protein Vanilla 1 container vanilla frosting (I use Simple Mills) 3 eggs (I use flax replacer ~see recipe below) ⅓C water…

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