• Preheat the oven to 375°F.
• Lightly grease a ceramic ovenproof dish (about 9 x 6 x 2½ inches) with coconut oil.
• Place the peaches in a large heatproof bowl and cover them with boiling water from the kettle.
• Allow the peaches to stand for a few minutes, then drain and peel them.
• Remove the stones and cut the flesh into large pieces.
• Add the cornstarch and vanilla extract, and gently stir in the raspberries.
• Let them stand for 5 minutes.
• If there is a lot of liquid, add an extra tablespoon of cornstarch.
• In a separate bowl, combine the brown sugar, sorghum flour, oat flour, oats, sea salt, and cinnamon.
• Add the coconut oil and mix until the topping is crumbly.
• Gently stir in the sliced almonds.
• Pour the peach and raspberry mixture into the prepared dish.
• Sprinkle the topping evenly over the fruit to cover.
• Cook for 40 to 50 minutes or until the topping is golden brown, and the filling is bubbling.

For the Pesto:

• Begin with the pesto.
• Roughly chop the 3½ ounces of kale, removing the ribs.
• Blanch the kale in a pot of boiling, salted water for 30 seconds.
• Transfer the blanched kale immediately to a bowl of iced water, then drain and wring it dry with a towel.
• In a food processor, combine the garlic, Parmesan, toasted pine nuts, salt, and lemon juice.
• Pulse the mixture until it forms a paste.
• Add the blanched kale and basil to the food processor and pulse again.
• While the food processor is running, slowly stream in the olive oil until the mixture is smooth.

For the Pasta:

• Cook the fresh tagliatelle in a large saucepan of boiling salted water until al dente.
• Typically, fresh gluten-free pasta cooks in 3 to 4 minutes.
• Drain the pasta, reserving some of the water, and set it aside.
• Cut the 7 ounces of kale lengthwise into long, thin strips to match the appearance of the tagliatelle.
• Heat a large frying pan over medium-high heat.
• Once hot, add 3 to 4 tablespoons of olive oil and sauté the kale strips.
• When the kale begins to wilt, add the garlic cloves and sea salt.
• Sauté until the kale is softened and the garlic starts to brown (but not burn).
• Remove from heat and squeeze lemon juice over the mixture.
• Combine the cooked tagliatelle with the prepared pesto and enough of the pasta water (about 6 tablespoons) to form a creamy sauce.
• You can add more pesto to taste.
• Toss everything together with tongs.
• To finish, add the toasted pine nuts, freshly grated Parmesan, and a drizzle of olive oil.

• Place the forbidden rice and 1½ cups of water in a medium-sized saucepan.
• Bring to a boil, then cover with a well-fitting lid and simmer for 35 to 40 minutes, stirring occasionally.
• Ensure the rice isn’t sticking to the pan by adding a bit more water if needed.
• Once cooked, drain the rice in a sieve and rinse with boiling water to remove excess starch.
• Spread it out on a plate to cool completely.
• While the rice is cooking, remove the tough stalks from the cavolo nero and discard them.
• Finely shred the leaves and place them in a large mixing bowl.
• Use a mandolin to very finely shred the cabbage, if available, and add it to the mixing bowl with the grated carrots.
• In a separate bowl, mix together the dressing ingredients: fresh lime juice, toasted sesame oil, tamari, olive oil, toasted sesame seeds, minced garlic, and minced jalapeño pepper.
• Add the cooled rice to the shredded vegetables and pour the dressing over them.
• Mix everything together.
• Halve, stone, and peel the avocados.
• Cut them into thin slices and squeeze half a lime over them to prevent discoloration.

• In a large, heavy-based saucepan, sauté the zucchini, scallions, carrot, and green beans in the olive oil over low-medium heat for 5 to 10 minutes.
• Add the minced garlic and potato, and cook for another 5 minutes, making sure the garlic doesn’t stick to the pan.
• Stir in the basil pesto and stock, then bring the mixture to a boil.
• Add the chickpeas and mixed beans (cannellini beans) and simmer, uncovered, for 10 minutes.
• Add the ditalini pasta and simmer for an additional 10 to 12 minutes, or until the pasta is cooked.
• Season with salt and pepper according to your taste.

• Harissa Yogurt:
• Mix the harissa paste with the Greek yogurt.
• If desired, sprinkle with pomegranate seeds, and then set it aside.
• Halloumi Fries:
• Fill a deep-sided pan or wok with 2 inches of vegetable oil and heat it to 325°F.
• Use a thermometer to keep the temperature constant.
• Cut each block of halloumi into 12 chunky fries, so you have 24 in total.
• Mix the za’atar with the gluten-free all-purpose flour in a wide, shallow bowl.
• Toss the halloumi pieces into the za’atar and flour mixture, coating them evenly.
• Lower the halloumi fries into the hot oil with a slotted spoon, and fry them in batches for 2 to 3 minutes, or until they turn golden.
• Lift the fried halloumi fries onto paper towels to absorb any excess oil, then transfer them to a warm serving plate.
• Sprinkle with a little extra za’atar and serve with the harissa yogurt dip.
• Enjoy your Halloumi Fries with Harissa Yogurt!

Coconut Chia Pudding:

• Mix all the ingredients for the coconut chia pudding.
• Cook over medium heat for 2 minutes to warm slightly.
• Cover and refrigerate overnight.

Strawberry Purée:

• Place the strawberries and sugar in a heavy-based saucepan.
• Cook over a gentle heat for 5 to 7 minutes, lowering the heat if the sugar and berries seem to be sticking.
• The sugar should dissolve, the juices should be released, and the fruit should begin to break down.
• Cool and blend in a food processor.
• Strain with a sieve, pressing down with the back of a spoon to extract all the juice.
• Cover and refrigerate.

Granola:

• Preheat the oven to 325°F.
• Place the oats, nuts, seeds, and coconut flakes in a bowl.
• Heat the coconut oil, honey, maple syrup, and vanilla extract gently in a small pan until combined.
• Pour the liquid over the dry ingredients and stir to coat.
• Spread the mixture onto a baking sheet and level it.
• Bake for about 15 to 20 minutes until it turns golden brown.
• Keep an eye on the granola and stir it to prevent excessive browning around the edges.
• Once it’s cool, stir in the dried fruit.
• This granola will keep for up to 3 weeks in an airtight container.

Assembly:

• Serve all three components (coconut chia pudding, strawberry purée, and granola) chilled together in a serving bowl.
• Enjoy your Coconut Chia Pudding with Fresh Strawberry Purée and Crunchy Granola!

• Preheat the oven according to the directions on the boxed cake mix.
• Line a cupcake pan with liners.
• In a small bowl, stir together the melted palm shortening, brown sugar, and crushed graham crackers until you have a crust-like mixture.
• Firmly press 2 tablespoons of this mixture into the bottom of each cupcake liner.
• Refrigerate the liners while you make the cake batter.
• Prepare the cake mix according to the directions on the box, using ¼ cup of unsweetened applesauce in place of each egg (up to 2 eggs total).
• Scoop the cake batter into the cupcake liners over the graham cracker crusts.
• Bake until a toothpick inserted in the center of a cupcake comes out clean, which should take around 15 to 20 minutes.
• Allow the cupcakes to cool completely.
• Once the cupcakes are cooled, top each one with nondairy whipped cream and sliced fresh strawberries.
• Serve your Strawberry Shortcake Cups immediately and enjoy!

• Pour the root beer into a tall glass.
• Add the spiced rum and stir gently to combine.
• Carefully place two scoops of vegan vanilla ice cream into the glass.
• Top your delicious creation with a dollop of vegan whipped cream (if desired) and a maraschino cherry.
• Enjoy your Rum Root Beer Float, and savor the delightful flavors!

• Preheat the oven to 350°F and spray a donut pan with nonstick cooking spray.
• Combine the distilled white vinegar and almond milk, letting it sit until slightly thickened (5 to 10 minutes).
• In a small bowl, whisk together the gluten-free flour, unsweetened dark cocoa powder, baking soda, and a pinch of salt.
• In a large bowl, mix together the granulated sugar, unsweetened applesauce, melted coconut oil, and vanilla extract.
• Slowly add the flour mixture and mix until smooth.
• Add the almond milk mixture and continue mixing for 1 minute.
• Stir in half of the crushed cookies.
• Scoop the batter into the prepared donut pan, filling each cavity three-quarters full.
• Bake for 10 to 15 minutes or until a toothpick inserted into the center comes out clean.
• Allow the donuts to cool before frosting.
• Microwave the unopened jar of Madagascar Vanilla vegan frosting for 5-second intervals, stirring in between, until it becomes soft.
• Gently frost the tops of each donut, and sprinkle the remaining crushed cookies over the frosting.

• Lightly spray a donut pan with nonstick cooking spray.
• In a saucepan over medium-low heat, melt the palm shortening.
• Add the mini marshmallows and cook, stirring constantly, until they are completely melted.
• Stir in the chocolate chips and continue stirring until they are melted and fully incorporated.
• Add the gluten-free crisped rice cereal to the saucepan and mix until it is evenly coated with the marshmallow mixture.
• Quickly press the cereal mixture into each cavity of the donut pan before it cools.
• Ensure it’s evenly distributed.
• Refrigerate the donuts until they are completely cool and set.
• Once the donuts are cool, carefully remove them from the pan.
• Frost the donuts with the Dollop Gourmet Hot Chocolate vegan frosting.
• Decorate the frosted donuts with colorful sprinkles for that extra touch of joy.