Vegan and Gluten-Free Recipes

This blog post provides two recipes: a butternut squash curry and a raw zucchini alfredo sauce. Both recipes are vegan and gluten-free.

Butternut Squash Curry

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry paste
• 1 teaspoon sugar
• 1 cup vegetable broth
• 1 cup coconut milk
• 1 tablespoon soy sauce or tamari
• 1 green or red bell pepper, chopped
• 1 pound butternut squash, peeled and cubed
• 2 cups green beans, cut into 2-inch pieces
• 1 to 2 tablespoons lime juice

Instructions:

1. Heat the coconut oil in a large pot or wok. Add the onion and cook until soft and translucent.
2. Add the garlic and ginger and cook for a minute. Then, add the curry paste and sugar. Mix the ingredients together until the paste is evenly incorporated.
3. Whisk in the broth, the coconut milk, and the tamari. Add the red pepper and butternut squash. Simmer until the squash is totally tender.
4. Stir in the green beans and let them cook for two or three minutes, or until tender.
5. Season the curry to taste with extra soy sauce or tamari and stir in the lime juice as desired. Remove from heat and serve over quinoa or brown basmati rice.

Raw Zucchini Alfredo Sauce

Ingredients:

• 1 cup cashews, soaked for at least three hours (or overnight) and drained
• 1/3 cup water
• 1 teaspoon agave or maple syrup
• 1 clove garlic
• 3-4 tablespoons lemon juice (to taste)
• 1/4 cup nutritional yeast
• 1/4 teaspoon sea salt

Instructions:

1. Blend all ingredients together until smooth.
2. Serve over zucchini noodles or pasta.