Wild Rice & Acorn Squash Casserole- Vegetarian & Gluten Free


For my vegetarian days, this casserole is a life saver. It is the perfect multi-functional staple that packs a hearty punch to keep you full.

You can use it as a main dish, side, soup base, or salad. This time I put about a cup on top of two cups of arugula and had it as a salad, there is so much flavor you do not need to add a dressing.

Another great way to use the casserole is as filling for enchiladas instead of using meat, or it makes a wonderful filling for wraps using Collard Green Leaves. Experiment!

Make sure you soak your lentils for at least 4 hours, or even better over night.



1 Small Acorn Squash
1.5 Cups Wild Rice
1 Cup Soaked Lentils
4 Cups Vegetable Broth
1 Small Onion
1 Stalk of Celery
2 Cloves of Garlic
1 Sweet Red Pepper
3 Kale Leaves
1 Tablespoon Oil
1 Tsp Diced  Fresh Thyme
(1/2 Cup) Grated Cheese
Salt & Pepper



Step 1– Cut your acorn squash in half and place in a shallow pan with about half a cup of water, and roast at 350 f, for about 25 minutes until soft. Remove from oven and let cool.

Step 2. Pour your rice, soaked lentils  and broth into a stock pot and cook at medium heat until soft and the water has evaporated about 30-40 min. (You can use a rice cooker if you would like)


Step 3. In a skillet on medium heat, add your oil along with all of your bite sized vegetables ( Onion, Garlic, Celery, Red Pepper and Kale) and saute until soft.


Step 4. Dice your roasted acorn squash into bite size pieces and mix with your rice and lentil mixture until it starts to break down a bit, then place in  your sauteed veggies and spread out into a casserole dish.

Step 5. Add your cheese on top and broil until browned. Remove & Serve.



Beet and Goat Cheese Soufflé – Gluten Free


Beet and Goat Cheese Soufflé

Well autumn is officially upon us and I’m trying to look at the bright side, squash and roasted root veggies are on the top of my list!

I can’t get enough beets, they are wonderful eaten raw in smoothies or salads, baked in red velvet cupcakes or muffins, and last but not least roasted with other veggies.

This soufflé is gorgeous and I love serving it to guests, the goat cheese really helps to smooth out the flavour of the beets and you cant beat that natural colour!

These bad boys stay hot for quiet a while so you can pop them out of the oven and have ten minutes to prepare a side salad or what not.

1 1/4 Cups Gluten Free flour
1 tsp Xanthium Gum
1/2 Cup Cold Butter
3 Tablespoons Ice Water

For the filling:
3 Medium Beets or 6 Small Beets
128 grams-Small Package of goat cheese
2 Eggs
1/4 Cup Greek Yogurt(or Sour Cream)
1/4 Cup of Water
1/4 Tsp Nutmeg
1/4 Tsp Salt
Kosher Salt, to sprinkle on top



Step 1. Roast your beets at 400°F for between 45 minutes to an hour or until soft in the middle.


Step 2. Next start your crust by adding your gluten free flour and xanthium gum in a mixing bowl. Add your butter, and using two butter knifes cut it into the flour until it resembles small crumbs.

Step 3. Add the water one table spoon at a time and knead until it forms a dough. Roll into a bowl, wrap in plastic and place in the fridge for it to rest for 20 minutes.


Step 4. After your dough has settled, divide into four balls and roll each out on a floured surface. Place into each 4 6-oz greased ramekins or a pie plate, if using ramekins put on a cookie sheet for easier handling. Set them in the fridge until you are ready to pour in your batter.


Step 5. Using your vitamix or food processor- place in the roasted beets along with the water, goat cheese and greek yoghurt.  Blend until smooth. Then add the eggs, salt, nutmeg and blend for another 20 seconds to evenly distribute everything.


Step 6. Pour the filling into the ramekins and bake at 350°F for 35-40 minutes, until the crust is browned and the middle is set.


Serves 4.

Zucchini Noodles w/Fresh Ricotta Sauce- Gluten Free & Vegetarian


What to do with all that yummy fresh ricotta!!! Pasta sauce! Sooooo goood, this dish reminded me of my favourite Ukrainian crepe dish called Nalysnyky, same creamy dill taste but with out the gluten!   This vegetarian dish can be paired with shrimp, chicken, or tempeh if you want to add some protein, or use it as a side dish to compliment any protein you choose.

The dish is so creamy and you do not have the guilt of a heavy pasta settling in your stomach! Plus this recipe is super easy once you have your fresh ricotta made or just have left overs of the store bought variety. No judging, as of yesterday that’s what I would have used! 🙂


2 Small Zucchini’s

1/2 Cup Fresh Ricotta

2 Cloves of Garlic- Diced

1/2 Small Onion- Diced

1 Teaspoon- Coconut Oil or Oil of your choice

Dill to taste- I used 2 tablespoons of fresh chopped Dill

Salt & Pepper



Step 1– Julienne or spiral your zucchini into noodles using a spiralizer or a mandalin. If you do not have either, no problem, just cut them into strips and make your own strands with a sharp knife.


Step 2. Throw your diced onion & garlic into a sauté pan for 1-2 minutes with your oil and sauté until soft on medium heat. Remove onion mixture and set aside.

Step 3.  Using the same pan turn the heat to high and add the dill and the zucchini “pasta”, you do not need to add more oil as the zucchini has a high water content. Sauté lightly for 30-60 seconds until warm and quickly remove from the heat.

Step 4. Add your onion mixture back to the pan and mix. Then add your Ricotta and mix until everything is coated. Serve while its warm!


Serves 2 as a side to your main dish or 1 as a main dish.