>Fantastic Frittatta

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This fritatta is vegetarian, gluten-free, and totally easy to make! You can add cheese if you would like, but the following recipe is dairy-free. Use cage-free, local, organic eggs for the best results!

Ingredients:

1/2 cup diced zucchinni

1/2 cup diced red bell pepper

1/4 cup diced onion

6 basil leaves, thinly sliced

1 clove garlic

1 T coconut oil

4 eggs (blended) salt and pepper to taste

optional- sunflower seeds and hemp seeds for garnish

Directions: Preheat oven to 350 F. Sauté (on stove) first 6 ingredients in a large frying pan over high heat about 5 minutes, until veggies are tender. Add 4 eggs mixture and lower temperature to medium heat. Stir until eggs are less liquid. Transfer frying pan to oven and cook for 15-20 minutes.

>Vegan Curry

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This vegan curry sauce is something I improvised, and it turned out amazing. Coconut milk makes it creamy, and crumbled tempeh gives it some texture and nutty flavor. Shown here with steamed baby bok choy I purchased at my farmers market, but any veggies will do- steamed, stir fry, or raw!

Vegan Curry Sauce:

1/3 can coconut milk

1 T coconut oil

1 T curry powder

1 t turmeric

1 t cinnamon

1 t cayenne

1 t oregano

1 clove garlic

2 T hemp seeds

1/2 cup diced organic tempeh

combine all ingredients in a small saucepan over low heat, stir until warm.