Sunday Brunch (Gluten-Free February): Monster Salad

INGREDIENTS:
1 cup Mixed Greens
1/2 cup Kale, massaged, pieces
1 cup Brown Rice, cooked
1/2 Red Pepper, diced
1 cup Brown Mushrooms, chopped
1 Zucchini, diced
1/2 brick Tofu, diced
1/2 Avocado, diced
1/2 cup Strawberries, diced
1/4 cup Chia Seeds
1/4 Cup Sesame Seeds
2 tbsp Gluten-Free BBQ Sauce
2 tbsp Salsa (should be GF, but check)

In a pan, steam fry the tofu, zucchini, mushrooms and peppers until soft. Add in rice and BBQ sauce/salsa.  Lay greens out on a plate and top with fried mixture. Top off with avocado, strawberries and seeds.

Sunday Brunch: Strawberry Cake

This is a tweaked version of a Martha Stewart recipe.

Gone before I could get a picture!

INGREDIENTS:
1 1/2 cups Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
6 tbsp Vegan Margarine
1 cup Dry Sweetener (cane sugar or white work best)
1/2 cup Almond Milk
1 Egg Replacer
1 tsp Vanilla
8-10 Strawberries, washed, topped and halved


In a medium bowl, sift together flour, baking powder and salt. In a separate bowl, cream margarine and sugar. Slowly add almond milk, egg replacer and vanilla. It may look a little lumpy at this point, but it'll come together. Stir in flour bits at a time and beat until smooth. Pour into a lightly greased round cake pan and top with halved strawberries.

Bake at 350F for 10 minutes and turn heat to 325F until golden across the top (don't let the edges get too hard at the expense of getting the whole top golden, it's not that important). Make sure a fork comes out clean from the middle, though.

Cool on a wire rack and enjoy!