We happily hosted a launch party at the Gardein Tasting Kitchen to celebrate the release of “My Gentle Barn” a book written by Gentle Barn founder Elli Laks. Wow, what a great event and an even better book that chronicles Ellie’s personal story of hardship and her ultimate success.
We love Gentle Barn and the work they do with at-risk kids to teach them compassion and empowerment, giving every animal and child a place of healing and safety – how cool is that?
Check out gentlebarn.org and Ellie’s new book: http://amzn.to/1jvqkyw
Recreate something healthy and delicious by swapping out these ground beef recipes with our new gluten-free beefless ground instead. Food swaps are popping up all over the nation right now and how cool would it be to take one of these beef recipes and make it meatless, healthier, gluten-free and great tasting! Give one or all of these dishes the healthy reboost they need.
Click on the images and start swapping!
Serves 6 to 8
1/2 to 1 12-ounce bag Meatless Ground Crumbles
1 teaspoon olive oil
1 onion, diced
2 to 4 cloves garlic, minced
1 14-ounce can diced tomatoes
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
2 and 1/2 cups water
2 teaspoons oregano
3 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon sweet basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon rosemary
2 12-ounce boxes whole wheat spaghetti (or try gluten-free pastas, such as quinoa or brown rice spaghettis)
Optional: 1/2 cup of mushrooms, fresh or canned; 1/4 cup of diced green pepper
In a skillet, place the olive oil and Meatless Ground Crumbles and cook over low heat. Add onions and garlic. Continue cooking, stirring occasionally, until crumbles are heated through and onion is clear.