Gluten Free Stuffing

gluten free stuffing jpg

Yes we cheated and used the Gluten free stuffing mix from Trader Joes.  Although we added fresh vegetables and used the broth from the turkey!  It was delicious!

Gluten Free Bread (Trader Joes Stuffing Mix)
6 Tbls butter
3 ½ cup water or veggie broth
½ onion #2 cone
2 stick celery #4 cone
Nuts (optional)

Sauté the onions and celery with butter.  Mix 6 TBLS butter and water in a sauce pan until butter is melted on low.  Remove from heat and gently fold in the bread until all are moist and let sit for 10 minutes or until moisture is absorbed.

Gluten Free – Eggless pancakes with apple topping


If you have ever had a gluten free pancake you will know the texture is different from traditional pancakes.  It’s dense in texture and delicious in flavor!

  • Gluten free mix
  • Egg replacement
  • Apples cinnamon

Preheat griddle to medium/low. Do water test. Season the griddle using oil and a paper towel. Place mix on griddle until pancake bubble or looks ready and flip.



Mushroom Stroganoff over Fettuccine – Vegan

mushroom strogonoff

1 ½ cups plus 2 tlbs water
1 small onion, diced
1 lb cremini mushrooms sliced
6 to 9 garlic cloves, minced
8 oz seitan, cut into strips
1 cup red bell pepper chopped
3 tbls unsalted tomato paste
½ tsp ground black pepper
2 tsp paprika
¼ cup raw cashews
1 ½ cups cooked or canned white beans, rinsed and drained
½ cup vegetable broth
2 tbls red wine vinegar or balsamic
2 tsp braggs amino acids
12 oz fettuccine

Heat ½ cup water in large skillet; add the onion and cook and stir over heat for about 5 minutes, until translucent. Stir in the mushrooms, garlic and 2 more tablespoons of the water. Cover and cook for 5 minutes, stirring occasionally. Add the seitan, bell peppers, tomato paste, paprika, and pepper. Cover and cook over medium-low heat for 5 minutes.
Combine cashews and the remaining cup of water in a blender. Process on high speed until completely smooth, about 2 minutes. Add the beans and the vegetable broth and process on high for about 1 minute, until completely smooth. Pour into the skillet with the mushrooms. Add the vinegar and braggs and stir until evenly mixed. Heat gently , adding additional water as needed. 1 tablespoon at a time to achieve the desired consistency. Cook noodles as directed on package and run cold water over.

Melissa’s Garden Pasta

As life gets going at a fast pace I sometimes find myself needing to make fast meals.  In fact, any recipe I develop will be fast, healthy and delicious!

I never was much of a good cook, however, in the past few years I have come to realize I can cook, and do it quite well!  This is one of the 1st recipes I made up!  It’s simple easy and ecconomical.

Many of the ingredients are harvested from our garden!  One of the great joys in my life, other than my family and friends is the fresh produce our garden brings to life!



  • Zucchini
  • Yellow Squash
  • Purple onion
  • Portobello mushrooms
  • Red peppers
  • Balsamic vinegar
  • garlic
  • Brochette – trader joes
  • rice pasta
  • Salt and pepper to taste
  • Fresh parsley & Basil (chopped) Garnish
  • Balsamic vinegar
  • Olive Oil


Slice (#4 SM machine) Zucchini, Yellow Squash, Purple Onion, Portobello Mushrooms and Red Pepper.  Mince Garlic and Chop Parsley & Basil.

Preheat Sauté Skillet add onion and garlic until translucent add Portobello mushroom and  balsamic vinegar.

In another skillet sauté zucchini, squash and red pepper.  Boil the noodles and rinse with cold water.  Toss in a bowl with brochette and serve with parsley and basil.