Healthy Living Ministries

Gluten Free

Also check out this new Gluten Free Recipes Web Site, at this site they have amazing Recipes:


Black Bean Quinoa Burgers

  • 2 C. cooked quinoa
  • 1 onion chopped
  • 2 Tbs ground flaxseedmix with 6 Tbs warm water let gel
  • 1/2 bunch cilantro chopped
  • 1/4 c. flour or cornstarch
  • 1/4 c. Almond milk, your choice
  • 3 grated garlic cloves
  • 1/2 tsp salt
  • 1/2 c grated carrots
  • 1/2 tsp chili powder
Mix all ingrediants together.
Set aside to rest for 30 minutes.
Form into patties, cover with BBQ sauce on top bake at 350 for 40 minutes.
May subsitute BBQ sauce with a sliced Large portabella mushroom on top.

Carrot Millet Patties

Cook 1/3 c. Millet in 2 C. Water w/ 1/2tsp salt for 50 mins.

Saute: no water or oil needed it will make its own broth.

  • 1 green yellow, red or green bell pepper, chopped
  • 3 whole stalks of celery , chopped
  • 2 big leaves cabbage, chopped(optional)
  • 1 med. onion, chopped
  • 2 cloves or garlic, chopped
  • 2 c. Carrot Pulp or grated carrots
  • 1tsp each: Italian seasoning, 17 Vegetable Seasoning mix, Herbmare and a little extra basil
  • Add:
  • 1 can tomato sauce or stewed tomatoes
  • 2 Tb.olive oil
  • 4 T.nutritional food flakes
  • 3 c. cooked millet
  • 1 c. uncooked quick oats

Mix well, form into patties, bake on a large cookie sheet 30 mins at 350 degrees.

  • Mix well. Form into patties. Bake on large cookie sheet at 350 degrees for 30 mins.

Vegan Quinoa & Sweet Potato Chili

makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!

Cabbage Stir Fry

2 Tbsp oil
> > 1/4 cup sesame seeds
> > 1/4 cup finely chopped onions
> > 3 cups finely shredded cabbage
> > 1/4 cup grated coconut (fresh or dry)
> > salt to taste
> >
> > Heat oil. Add sesame seeds. Stir till golden brown. Add onions. Stir till translucent. Add rest of the ingredients. Stir over medium high heat for about two minutes

Dhal (Lentils)

1 cup lentils, orange
> > 4 cups water
> > 1/2 cup oil
> > 1/2 tsp mustard seeds (optional)
> > 1/4 tsp fenugreek seeds (optional)
> > 1/8th tsp asafetida (optional)
> > 2 green chillies
> > 1 cup chopped onion
> > 2 tsp cumin seeds
> > 1 Tbsp minced garlic
> > 1/2 tsp turmeric
> > 1 tsp crushed red pepper/chillies (dry)
> > 2 - 3 tomatoes, chopped
> > 1/2 to 1 cup cilantro, chopped
> > salt to taste
Cook lentils in water till soupy. In a heavy-bottomed pot, heat oil. Add mustard seed, fenugreek and cumin. When it starts to sputter, add onions and green chillies. Saute till brown. Add rest of the ingredients and cook for about 2 minutes. Add to lentils. Serve over rice

Malliga Potatoes

  • 1 potato, cubed with peel
    2 Tbsp oil
    1 tsp cumin seeds
     Malliga Masala to taste
     Salt to taste
     Heat oil in skillet. Stir fry potatoes and cumin in it till potatoes are cooked (prefeabably crispy brown on the outside and soft on the inside, similar to French Fries). Drain off in paper towels. Toss with Malliga Masala and salt.

Portabella Satay with Peanut Sauce

8 servings
1/2 cup Less Sodium Soy Sauce
1/2 cup Orange Juice
1/2 cup Olive Oil
1 oz Curry Paste, Yellow or Red
1-3/4 lb Portabella Mushrooms

Peanut Sauce – 1 cup
1/2 cup Creamy Peanut Butter
2 tbsp Soy Sauce, Less Sodium
1 tsp Hot sauce, like sambal
1 tbsp Sugar, Brown
1 tbsp Lime Juice
1/4 cup Hot Water

For the marinade, combine soy sauce, orange juice, curry paste and olive oil.

Use large portabella mushrooms (at least 6 ounces each). Remove stems from portabella and use to make vegetable broth. Cut mushroom caps into 1/2 inch thick strips, as wide as possible. Carefully toss in marinade and marinate for at least 1 hour, tossing a few times to ensure marinade saturates evenly through the mushrooms.

Remove mushrooms from the marinade and discard remaining marinade (about 1/3 of marinade will be absorbed). If desired, carefully thread skewers into each strip of mushroom.

Grill over medium hot fire and serve with drizzle of peanut sauce.

Peanut sauce: Combine the peanut butter, soy sauce, hot sauce, brown sugar, and lime juice in a food processor, blender or hand whisk. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it.

Tamale Pie


1 small can chopped olives

1 T. water

            Simmer 2-3 min.

1 small onion, chopped

1 clove garlic, minced

            Add and sauté until onions are clear.

1 c. whole kernel corn

            Blend slightly.

3 c. stewed tomatoes

            Add and stir well.  Cook over low heat about 5 min.

½ tsp. garlic powder

¾ tsp. cumin powder

¾ tsp. oregano

            Add and stir in.

2/3 c. yellow cornmeal

            Stir in.  Cook over low heat for 10 min.

Place in covered casserole dish.  Bake at 325 degrees for 30-45 min.  Don’t let get too dry.

Polenta Casserole

2 Polenta rolls, 
I like the  sundried tomato & basil one, any flavor is ok, sliced into 1/2" slices, about 10 per roll.
place olive oil on the bottom to cover a cookie sheet, lay sliced polentas on the cookie sheet and spray the tops with cooking spray, broil until lightly brown, flip to other side and broil also.
In medium sauce pan add the following.
  • 4 fresh tomatoes chopped or 2 large cans of Rotello tomatoes with cilantro and lime.
  • 1 can black beans drained
  • 1 small onion chopped
  • 1/2 cup chopped fresh cilantro - may omit if using canned tomatoes
  • 1/4 lime juice- may omit if using canned tomatoes
Cook until onion is tender, drain juice or save to use if needed.
In a sprayed casserole dish lay polentas in rows and top with tomato mixture.
You may drizzle cashew cheese on top.
Warm in oven for about 15 minutes at 350 and serve.

Tex-Mex Chili

  • 1 cup TVP reconstituted drained
  • 1 chopped green pepper
  • 2 - 15oz cans Tomatoes with Lime
  • chili powder to your taste
  • 1 cup Frozen Corn-Thawed
  • 1 Large Red Pepper-chopped chunky
  • 1 Large Sweet Yellow Onion-chopped chunky
  • 1 bunch cilantro- Slightly chopped
  • 2 cans drained black Beans-or pinto beans if you don't like black beans
  • 1/2 cup La Sabrozita salsa picante sauce with Lime -find it in the Mexican isle
  • 1 small can green chilies
  • If you're brave- 1/8 tsp of Chipotle Red Pepper chopped- adds great southwest flavor without the burn- omit chili powder if used.
Brown TVP in a small amount of kitchen Bouquet for browning color, add onion and peppers in a large pot and 1 Tb olive oil and brown lightly, add remaining ingredients and cook 30 minutes, thicken with corn starch in water.

Laurie's " Lentil "Meat less" Loaf"

  • 1 sweet red pepper chopped- I use the jarred ones from the dollar store
  • 2 Tbs Braggs
  • 2 c. cooked lentils
  • 2 T. egg substitute
  • 1 cup dry bread crumbs
  • 1 c. Frenchs Fried onions-really adds flavor( add more if you like) 
  • 1/2 c. vegan sour cream or Veggie dip
  • 1/4 c olive oil
  • 2 T. Kitchen bouquet Browing Sauce
  • 2 tsp onion powder
  • 3 heaping Tbsp. McKays beef style seasoning
  • 1/4 unsweetened almond milk

Mix all ingredients together well. Place in oiled Loaf pan and cover with foil.

Bake 45-60 minutes or until set. Remove cover baste with ketcup or bar-b-q sauce and bake 15 more minutes

Breakfast "sausage" Sliders

  • 2 cups soaked lentils
  • 1 cup water
  • 1/2 cup oats
  • 1 1/2 Tbs cornstarch
  • 2 Tbs McKays Beef Style seasoning
  • 2 tsp Sage
  • 2 Tbsp onion powder
  • 4 Tbs Braggs Amino Acids
  • 2 tsp butter flavor
  • 3/4 cup maple syrup or 2 tsp maple flavoring

Blend together well, pour into a bowl.

  • 1/2 cup chopped onions
  • 1/2 cup chopper sweet red pepper
  • 3/4 cup finely chopped pecans
  • 1/2 bag of imitation bacon flavored chips

Add to first ingrediants and mix well. Drop by soup spoon size onto hot, lightly oiled griddle. Add to warm Hawiian Rolls.

Sandwich Spread

Blend together:

  • 1/2 cup Vegenase or Mayo
  • 2 Tbsp. Lemon Juice
  • 1 Tsp Braggs amino or Soy Sauce
  • 2 Tbsp Nat. Yeast
  • 1 Tbsp Onion Powder

Add to this and blend in a blender until smooth:

  • 1/2 c. pecans
  • 1/2 c. cashews
  • 1/2 c. pre-soaked lentils
  • add a very small amount of water if to thick

add to this mixture and stir.

  • 1 can chopped black olives
  • 1/2 sweet red pepper-chopped
  • 1 chopped stalk of celery

Seasoned Tofu- Non GMO

  • 1 lb. fresh tofu non-GMO, firm
  • 1 T. lite soy sauce or Bragg’s Liquid Aminos
  • 1. Break up tofu into bite-sized pieces into non-stick skillet. Sprinkle with soy sauce.
  • 2. Cook, stirring often, over medium heat until firm and beginning to brown.

    3. Use in Vegetable “Stir Fry” or in any other recipe as you would chunks of chicken. 

Southwest Vegan Cutlets

Mix 1 part Vital Wheats Gluten with one part water. It only takes a quick mixing. Roll it into a log and let it rest for 5 minutes.

In a pot of boiling water is where you are going to get your flavor. add onions, garlic, carrots or Braggs Aminos or low sodium soy sauce. Slice the gluten in 1/4 inch thick and drop into the boiling water a few at a time to keep them seperated. Boil for 40 minutes,stirring occasionally. Drain gluten and bread the outside with bread crumbs, Add a little cayenne pepper and sea salt to get a good southwest flavor in the bread crumbs. Sautee' until golden brown and they're done! These are great to make in large batches and freeze.

Try them with our Tex-Mex corn and zuccini. 

Bar-B-Q "pork/chicken" Sandwiches

  • 1 can green young jackfruit in water or brine (found in Asain Isle)
  • 1 sm onion, diced
  • 1 garlic clove, minced
  • 1 Tbs olive oil
  • 1 Tbs chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked sea salt (Applewood Sea Salt from Eagle Point flour Mill)
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1 Tbs brown sugar
  • 1/2 c. B-B-Q sauce
  • 1/4 c. water
  • 4 whole wheat buns
  1. Heat olive oil in large non stick skillet over medium heat. Add onion and garlic and saute until tender. 5-7 miinutes.
  2. Drain and rinse jackfruit in a strainer, cut the core of the jackfriut from the flesh and discard the core.
  3. Mix the chili powder, cumin,smoked salt,garlic powder,cayenne pepper, and brown sugar together in a meduim bowl. add in the jackfruit flesh and toss to coat.
  4. Add seasoned jackfruit in the skillet with the onions and garlic. Saute for 5 minutes.
  5. Whisk BBq sauce and water together. Pour into skillet with jackfruit. Cover and simmer for 20-25 minutes or until tender.
  6. While the jackfruit simmers, toast the buns in a toaster.
  7. Remove the lid from the skillet and shred the jackfruit with a fork. Continue to simmer with the lid off for 5-10 minutes or until BBQ sauce is reduced.
  8. NOTE: you can enjoy the BBQ pork as is or spread it on a baking pan and bake it in a 350 degree oven for 20 minutes Reader have said this give it a texture more like pork.
  9. Fill each bun with a mound of your BBQ and top with a garnish or red onion, cilantro,or parsley.

Mock Chicken Fingers

Mix 1 part Vital wheat gluten and 1 part water and  2 heaping Tbsps. of Mckays chicken seasoning, 1 tsps garlic powder, 1 tsp. onion powder mixed into the water first then add gluten., (I do 1 cup of water and gluten, it makes enough for a family of 2-3 people) Mix together, roll into a long log and flatten , it should be about 1.5 inches thick and about 2.5 inches wide. let rest 5 minutes. Slice into strips 3/4 inch thick, drop into seasoned boiling water, I add Mckays to my water, and boil for 40 minutes, let drain in collendar for about 30 minutes, toss them in bread crumbs seasoned the way you like, and fry in oil until firm and crunchy, really good served with our ranch dressing for dipping.

Mustard-Sauced Cabbage

  • 1 small head of cabbage, cut iná wedges
  • 2 Tbs. finely chopped onion
  • 2 Tbs. butter or soy margrine, or 2 Tbs. Olive oil
  • 1 Tbs. corn Starch with 1/2 cup water
  • 2/3 cup almond milk, the unsweetened one, or 2/3 cup evap. milk
  • 1 Tbs. Prepared mustard, I use deli stlye 
  • 2 tsp prepared horseradish ( I used horseradish sauce, its a little milder, if you use it add a little more to taste)

Cook cabbage in a large covered skillet with a little water in the bottom, 10-12 minutes. Drain well. Meanwhile, in a small sauce pan sautee' the onion in the butter or oil, add milk and 1/2 cup water with the cornstarch mixed into it add the mustard and horseradish and cook on med-low heat to thick and bubbly. Spoon over cabbage wedges and sprinkle with dried or fresh chives on top.

Vegetable Black Bean Enchiladas

12 corn tortillas


  •           3 c. finely chopped vegetables (onions, sweet bell peppers, green or yellow zucchini, mushrooms, and spinach may be used)
  •           1 T. Bragg’s Liquid Aminos (or 1 tsp. soy sauce)
  •           ¼ tsp. salt
  •           ¼ tsp. garlic powder
  •           ¼ tsp. cumin
  •           ¼ tsp. basil


  •           1 can black beans, drained
  •           1 c. fresh or frozen corn
  •           ¼ c. chopped sweet or green onion
  •           ¼ tsp. cumin
  •           ¼ tsp. salt
  •           1 tsp. lime juice (may be lemon)
  •           15 oz. can seasoned petite diced tomatoes in juice or
  •           2 c. salsa or pasta sauce of choice
  •           2 c. Simple Cheese Sauce
  •           1-2 T. chopped fresh cilantro leaves

Preheat a nonstick or well-seasoned skillet to medium-hot.  Meanwhile, place about 1 c. water in a shallow bowl or pie plate.  Dip tortillas in the water, one at a time, and place on the hot skillet, 30 seconds on each side.  Cover cooked tortillas with a towel – if they are warm and moist, they stay pliable for rolling into enchiladas. Place filling vegetables and seasonings in the nonstick skillet.  Add 2 T. water.  Cover and cook on medium-high for 6-7 minutes.  Lift lid and stir every 2 minutes.   Using a 9”x13” casserole dish, cover the bottom with the diced tomatoes, salsa or pasta sauce and ¾ c. of the Cheese Sauce.  Place a small amount of filling in each tortilla and roll up.  Place on top of the tomato sauce in the casserole dish, and drizzle top with remaining Cheese Sauce.Mix together the topping and arrange down the center of the rolled tortillas.  Garnish with fresh cilantro leaves and bake covered for 30 minutes at 350 (until heated through).  Remove cover during last 5 minutes.


  • * Ingredients:

    3 cups water
    1 cup dried lentils
    1 onion, chopped
    1 clove garlic, minced
    1 teaspoon salt
    1 bay leaf
    1/8 teaspoon thyme (optional)
    3½ cups cooked brown rice
    1¾ cups shredded lettuce
    1¾ cups diced tomatoes
    1/2 bunch chopped green onions
    1 can drained sliced black olives

2 sliced advacados

Bring first 7 ingredients to a boil, then reduce heat and simmer
for 45 to 60 minutes, or until thickened and lentils are tender.
Remove bay leaf.

Layer rice, beans, cashew cheese, lettuce, tomatos, onions, black olives, sliced avacado.

Gluten Free Pancake/Waffles

  • 1 cup rice flour
  • 3 T tapioca flour
  • 1/3 c potato starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 t salt
  • 1/2 tsp xanthan gum- opt
  • 3 T olive or coconut oil
  • 2 c water or almond milk

In bowl mix or sift together all dry ingredients and wet ingredients and stir until almost no lumps remain.

Heat skillet or griddle and oil well over med high heat.

Spoon batter onto griddle and flip when bubbles form. Cook until brown. Serve immediately.

Vegetable Lasagna w. Vegan Mozzarella Cheese

  • 1 pkg. Griller Crumbles
  • 1 large can Spaghetti Sauce
  • 1 16 oz. can diced tomatoes
  • 1 large green bell pepper, finely chopped
  • 1 large onion, finely chopped
  • ½ tsp. salt
  • 3 T. olive oil
  • 1 can olives, sliced in 3rds
  • 1 recipe Vegan Mozzarella cheese
  • 9 Lasagna noodles


Cook Lasagna noodles according to directions.  Saute onion & bell pepper in olive oil. 

Add salt, spaghetti sauce, tomatoes and Griller Crumbles.  S

immer 5 min.  Using a 9 x 13 in. casserole dish, spread on bottom, in between, and on top of Lasagna noodles. 

Top with vegan mozzarella cheese and olives.  Bake at 350 for 45-50 min.


Vegan Mozzarella Cheese


  • ½ c. cooked rice
  • ½ c. sliced Brazil nuts
  • ½ c. olive oil
  • ¼ c. lecithin granules
  • ¼ tsp. garlic granules
  • ¼ tsp. onion powder
  • 1 ¼ tsp. salt
  • 2 T. lemon juice
  • 1 ¼ c. water.

      Blend until smooth.


Stromboli Casserole

The key to this recipe is to make sure the vegetables are as dry as possible. 

  • 2 bunches spinach
  • 2 c. broccoli
  • 1 8 oz. package mushrooms
  • 1 medium white onion, diced
  • ¼ c. cashew cheese plus more for topping
  • 1 T. Italian Seasoning
  • 1 T. garlic powder
  • 1 T. onion powder
  • 2 cloves garlic, minced
  • salt to taste
  • 4 c. soy curls 

 Soak soy curls overnight in broth made from 4 c. water plus 3 T. Vegetarian Express La Chikky Seasoning (or at least one hour in same broth made using hot water.)


 Steam spinach and broccoli till tender.  Drain completely. 

 Add mushrooms, diced onions, cashew cheese and seasonings. 

 Cook 5-10 minutes to blend flavors.



Brush bottom of casserole with olive oil.  

Place 3-4 sheets fillo dough in the bottom. 

Sprinkle lightly with additional Italian seasoning.  

Place filling on top of fillo dough. 

Spread more cashew cheese over mixture. 

Cover with 3-4 more sheets of fillo dough. 

Make 2” slits in the dough. 

Brush top lightly with olive oil.  Bake for 30 min. at 375 degrees.