Gluten-free, soy-free, nut-free, sugar-free, oil-free

Yield: about 4 cups

Wet Ingredients

• 2 red bell peppers, fresh or roasted, or 1 jar roasted sweet red peppers

• 1.5 tsp lemon juice

• 1/2 tsp liquid smoke (can prob sub smoked paprika but I haven’t tried it yet)

• 2 cups water

Dry Ingredients

• 1 cup gluten-free rolled oats

• 2 tbsp cornstarch

• 1/2 cup nutritional yeast

• 2 tsp onion powder

• 2 tsp salt


1. To a high powered blender add wet ingredients first, then add dry ingredients; process on high until mixture is thick, hot and stops churning; this will take several minutes

2. Pour into heat-safe dish; cool, cover and store in fridge

Serving suggestions

1. Nachos!!

2. Queso dip: spread a layer of homemade retried beans in an oven-safe or microwave-safe dish, add a thick layer of queso, top with diced veg (onion, shallot, peppers and/or whatever suits your fancy); top with salsa, cover tightly and heat until hot

3. Dollop onto baked potato

4. Slather over steamed greens

5. Dollop onto steamed broccoli

Organic Buddha Plate

Organic Buddha Plate using Misfits Market produce

Steamed kale

Steamed carrot

Steamed zucchini

Steamed yellow squash

Steamed yellow beet

Roasted sweet potato

Roasted shiitake mushroom

Butter beans

Delavigne’s Balsamic Condimenti

Use discount code COOKWME-SW3SKT to get 25% off your first box

Lemony Yu Choy

Lemony Yu Choy


• 1 onion of choice, sliced or diced or minced

• A few garlic cloves, minced

• 8 oz mushrooms of choice, sliced

• 2 carrots, peeled and sliced

• A handful of grape tomatoes, sliced in half — optional

• Any choy variety such as bok or shanghai or yu, stalk ends thinly sliced, leaf ends thickly sliced

• Juice of 1 fresh lemon

• Splashes of water as needed to deglaze the pan

• Optional accompaniment: cooked brown jasmine rice or cooked brown rice noodles


1. Heat skillet over medium high heat; add onion, cover and lower heat to medium; cook 2-3 minutes

2. Remove lid, stir the onion, add garlic and a small splash of water if needed to deglaze the pan; cover and cook another minute

3. Remove lid, stir in remaining veg and if needed another splash of water to deglaze the pan; cover and cook, checking for doneness every few minutes

4. Stir in lemon juice, cook for another minute before plating & enjoying

Carrot Top Pesto (shown tossed with Gluten-Free Pasta, Steamed Broccoli and a sprinkle of Follow Your Heart Parmesan)

Carrot Top Pesto

Adapted from Yup, It’s Vegan


• 4-5 garlic cloves, fresh OR roasted

• Juice of 1 lemon

• Carrot tops from 1 large or 2 small bunches of carrots

• 1/4 cup fresh basil OR fresh cilantro

• 1/2 cup raw walnuts

• 1 ripe haas avocado


1. Add water and ice cubes to a large bowl and set aside

2. Blanch carrot tops in boiling water for up to 3 minutes or until bright green, quickly drain and add to the bowl of ice water to stop cooking; drain

3. Add all ingredients to food processor and process until desired consistency is reached; stopping to scrape sides of bowl as needed