Carrot Cake – Single Layer

Every Body Eats by M.H.W. Hill Page 263

Moist and yummy, top this cake with Faux Cream Cheese Frosting (recipe page 119).

Palm shortening to grease pans
1/2 cup golden raisins, or crushed pineapple (well drained), or cranberries, or currants, or dried cherries, or dried fruit of choice
1/2 cup walnut pieces, or pecan pieces, or slivered almonds, or nut of choice, or seed of choice
2 cups water (for soaking nuts and dried fruits – if using)
6 tablespoons tapioca starch, or cornstarch, or arrowroot starch
6 tablespoons brown rice flour, or millet flour, or white rice flour, or sorghum flour
2 tablespoons pure rice bran, or GF oat flour, or almond flour, hazelnut flour, or quinoa flour, or potato flour
2 tablespoons garbanzo bean flour, or millet flour, or quinoa flour, or unflavored pea protein powder
2 teaspoons egg replacer powder
1 teaspoon ground cinnamon
1-1/2 teaspoons xanthan gum, or 2 teaspoons arrowroot starch, 2 teaspoons guar gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon allspice, or 1/2 teaspoon ground nutmeg
2 medium carrots, washed and shredded
6 tablespoons unsweetened applesauce (recipe page 106)
Juice and zest of 1/2 a lemon (or 1 tablespoon lemon juice and 1/4 teaspoon dried lemon peel)
6 tablespoons grapeseed oil
1/2 cup plus 2 tablespoons light brown sugar

1. Add raisins and nuts to 2 cups water; set aside to soak.
2. Place baking rack in third position; preheat oven to 350°F.
3. Using palm shortening generously grease a 8”x2”-round cake pan; dust pan with brown rice flour; shake to coat evenly; tap out excess; set pan aside.
4. In airtight container combine tapioca starch, brown rice flour, rice bran, garbanzo bean flour, egg replacer powder, cinnamon, xanthan gum, baking powder, baking soda, sea salt, and allspice; place on lid; shake vigorously to combine and to introduce air; set aside.
5. Grate carrots to measure 1 cup; transfer to mixing bowl; drain soaked raisins and nuts; stir into grated carrots; stir in lemon juice and lemon zest; stir in applesauce; beat in grapeseed oil and brown sugar.
6. Add dry ingredients to carrot mix; beat to combine.
7. Pour batter into prepared pan; place pan in center of preheated 350°F oven; bake 40 minutes, or until tester inserted in middle comes out clean.
8. Remove pan to wire rack; cool cake in pan 20 minutes; turn cake out onto wire rack; cool completely.
9. If desired, frost cake with Faux Cream Cheese Frosting (recipe page 119).

 To store: place in cake storage container with lid; or place cake on large serving plate and wrap tightly in plastic; store at room temperature up to 3 days; can freeze unfrosted remaining portion for up to 1 month.

Servings: 8” cake
Preheat: 350°F
Prep Time: 15 min
Cooking Time: 40 min

Variations

To use egg: omit egg replacer powder; reduce applesauce to 1/4 cup; beat 2 eggs and incorporate during step 5.

Quick Bread - A Basic Recipe

Every Body Eats by M.H.W. Hill
--> This recipe is great as you can use just about any fruit or vegetable of choice to make it. I have used apples, pumpkin, zucchini, sweet potato, Yukon gold potato, banana, apricot, peach, pear, and plums.
palm shortening to grease loaf pan
1-1/2 cups fruit or vegetable of choice - 1/2 cup pureed or mashed, 1 cup small dice
3/4 cup light brown sugar, or cane sugar, or dark brown sugar
1/3 cup grapeseed oil, or oil of choice
1/4 cup water
3/4 cup brown rice flour, or GF oat flour, or garbanzo bean flour, or white rice flour, or sorghum flour
3/4 cup tapioca starch, or potato starch flour, or cornstarch, or millet flour
1/4 cup pure rice bran, or GF oat flour, or garbanzo bean flour
1/4 cup potato starch, or tapioca starch, or cornstarch, or arrowroot starch
1 tablespoon egg replacer powder
2 teaspoons xanthan gum, or 1 teaspoon guar gum, or arrowroot starch
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt

1. Place baking rack in third position; preheat oven to 350°F.
2. Using palm shortening generously grease 2-pound loaf pan; lightly coat with brown rice flour or tapioca starch; tap out excess; set aside.
3. In large mixing bowl beat together fruit or vegetable of choice, light brown sugar, grapeseed oil, and water; set aside.
4. In airtight container combine brown rice flour, tapioca starch, pure rice bran, potato starch, egg replacer powder, xanthan gum, baking powder, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air.
5. Pour dry mixture into wet; beat until well incorporated.
6. Spoon batter into prepared loaf pan; smooth top with spatula.
7. Place in center of preheated 350°F oven; bake 55 minutes.
8. Remove pan to cooling rack; turn bread out onto rack; cool 10 minutes.

Slice and eat!

Once completely cooled, wrap tightly in plastic; store at room temperature; rewrap as soon as done slicing as this will aid in moisture retention.

To freeze: Allow loaf to completely cool, slice, wrap tightly in plastic; freeze.

To thaw: Remove desired amount; place in refrigerator until soft, or leave on counter, or cook for a few seconds in the microwave, or toast slightly (this will dry it out).

Servings: 2-pound loaf
Preheat: 350°F
Prep Time: 15 min
Cooking Time: 55 min

Variations

To use egg: omit water; omit egg replacer powder; beat 2 large eggs in at beginning of step 3.

To use GfG: add 6 tablespoons GfG; decrease brown rice flour to 1/2 cup plus 1 tablespoon; decrease tapioca starch to 1/2 cup plus 1 tablespoon; omit xanthan gum.

Pumpkin Bread

Every Body Eats by M.H.W. Hill Page 169

This is a family favorite at the holiday table – it great slathered with pumpkin butter.

palm shortening to grease loaf pan
2 cups (15 ounce can) solid-pack pumpkin, or pureed sweet potato
3/4 cup light brown sugar, or cane sugar, or dark brown sugar
1/3 cup grapeseed oil, or oil of choice
1/4 cup water
3/4 cup brown rice flour, or GF oat flour, or garbanzo bean flour, or white rice flour, or sorghum flour
3/4 cup tapioca starch, or potato starch flour, or cornstarch, or millet flour
1/4 cup pure rice bran, or GF oat flour, or garbanzo bean flour
1/4 cup potato starch, or tapioca starch, or cornstarch, or arrowroot starch
1 tablespoon pumpkin pie spice
1 tablespoon egg replacer powder
2 teaspoons xanthan gum, or 1 teaspoon guar gum, or arrowroot starch
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt

1. Place baking rack in third position; preheat oven to 350°F.
2. Using palm shortening generously grease 2-pound loaf pan; lightly coat with brown rice flour or tapioca starch; tap out excess; set aside.
3. In large mixing bowl beat together pumpkin, light brown sugar, grapeseed oil, and water; set aside.
4. In airtight container combine brown rice flour, tapioca starch, pure rice bran, potato starch, pumpkin pie spice, egg replacer powder, xanthan gum, baking powder, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air.
5. Pour dry mixture into wet; beat until well incorporated.
6. Spoon batter into prepared loaf pan; smooth top with spatula.
7. Place in center of preheated 350°F oven; bake 55 minutes.
8. Remove pan to cooling rack; turn bread out onto rack; cool 10 minutes.

Slice and eat!

Once completely cooled, wrap tightly in plastic; store at room temperature; rewrap as soon as done slicing as this will aid in moisture retention.
To freeze: Allow loaf to completely cool, slice, wrap tightly in plastic; freeze.

To thaw: Remove desired amount; place in refrigerator until soft, or leave on counter, or cook for a few seconds in the microwave, or toast slightly (this will dry it out).

Servings: 2-pound loaf
Preheat: 350°F
Prep Time: 15 min
Cooking Time: 55 min

Variations

To use egg: omit water; omit egg replacer powder; beat 2 large eggs in at beginning of step 3.

To replace egg replacer powder: omit egg replacer powder; omit water; beat in 1/2 cup unsweetened applesauce during step 3.

To use GfG: add 6 tablespoons GfG; decrease brown rice flour to 1/2 cup plus 1 tablespoon; decrease tapioca starch to 1/2 cup plus 1 tablespoon; omit xanthan gum.

Apple Cinnamon Bread

Every Body Eats by M.H.W. Hill Page 147

Don’t eat the whole loaf immediately as it tastes even better the next day – be sure to wrap it tightly in plastic and store at room temperature.

Palm shortening and brown rice flour for baking pan
1 cup peeled and cored organic apples of choice, diced small
1/2 cup unsweetened applesauce (recipe page 106)
3/4 cup light brown sugar, or granulated sweetener of choice (not Stevia)
1/3 cup grapeseed oil, or oil of choice, or melted butter of choice
1/4 cup water
3/4 cup brown rice flour, or GF oat flour, or garbanzo bean flour, or white rice flour, or sorghum flour
3/4 cup tapioca starch, or potato starch flour, or cornstarch, or millet flour
1/4 cup pure rice bran or GF oat flour
1/4 cup potato starch flour, or tapioca flour, or cornstarch, or sorghum flour, or millet
1 tablespoon egg replacer powder
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons cinnamon, ground
1/4 teaspoon sea salt
1/2 cup nuts or dried fruit of choice, soaked, drained and coarsely chopped

1. Place baking rack in third position; preheat oven to 350°F.
2. Using palm shortening generously grease 2-pound loaf pan; lightly coat with GF flour of choice; tap out excess; set aside.
3. In large mixing bowl beat together applesauce, light brown sugar, grapeseed oil, and water; set aside.
4. In airtight container combine brown rice flour, tapioca starch, pure rice bran, potato starch, egg replacer powder, baking powder, baking soda, cinnamon, and sea salt; place on lid; shake vigorously to combine and to introduce air.
5. Pour dry mixture into wet; beat until well incorporated; fold in small diced apples, and drained nuts and/or fruits.
6. Spoon batter into prepared loaf pan; smooth top with spatula.
7. Place in center of preheated 350°F oven; bake 55 minutes.
8. Remove pan to cooling rack; turn bread out rack; cool 10 minutes.

Slice and eat!

Once completely cooled, wrap tightly in plastic; store at room temperature; rewrap as soon as done slicing as this will aid in moisture retention.

To freeze: Allow loaf to completely cool, slice, wrap tightly in plastic; freeze.

To thaw: Remove desired amount; place in refrigerator until soft, or leave on counter, or cook for a few seconds in the microwave, or toast slightly (this will dry it out).

Servings: 2-pound loaf
Preheat: 350°F
Prep Time: 15 min
Cooking Time: 55 min

Variations

To use egg: omit water; omit egg replacer powder; beat 2 large eggs in at beginning of step 3.

To use GfG: add 1/4 cup GfG; decrease brown rice flour to 1/2 cup plus 2 tablespoons; decrease tapioca starch to 1/2 cup plus 2 tablespoons; omit xanthan gum, or arrowroot starch, or guar gum.

Olive Oil Cake

Every Body Eats by M.H.W. Hill Page 287

Unbelievably delicious!

1/2 cup brown rice flour, or garbanzo bean flour, or white rice flour
1/2 cup millet flour, or brown rice flour, or potato flour
1/3 cup DariFree® powder, or dry milk powder of choice, or protein powder of choice
1/4 cup tapioca starch, or potato starch, or cornstarch
1/4 cup GF oat flour, or pure rice bran, or teff flour, or almond flour, or hazelnut flour
1/2 cup light brown sugar, or granulated sweetener of choice (not Stevia®)
1/2 cup cane sugar, or granulated sweetener of choice (not Stevia®)
1 tablespoon egg replacer powder
1-1/2 teaspoons xanthan gum, or 1 teaspoon guar gum, or 1 teaspoon arrowroot starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup water
1/2 cup pure olive oil (not extra virgin), or grapeseed oil, or safflower oil, or sunflower oil, or canola oil, or corn oil
2 teaspoons dried orange peel, or dried lemon peel, or dried fruit peel of choice

1. Place baking rack in third position; preheat oven to 325°F; line 9”x5” cake pan with parchment paper; set aside.
2. In airtight container combine brown rice flour, millet flour, DariFree® powder, tapioca starch, GF oat flour, light brown sugar, cane sugar, egg replacer powder, xanthan gum, baking powder, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
3. In mixing bowl combine water, pure olive oil, and dried orange peel; add dry mix; beat with wooden spoon 4 minutes (or beat with electric mixer 2 minutes).
4. Pour batter into prepared pan; smooth out top.
5. Place pan into preheated 325°F oven; bake 65 - 75 minutes, or until well set.
6. Remove cake pan to cooling rack; cool in pan 20 minutes; turn cake out onto rack; cool completely.

Wrap tightly in plastic or place in airtight storage container; store at room temperature up to 3 days.

Servings: 1 cake (16 pieces)
Preheat: 325°F
Prep Time: 10 min
Cooking Time: 65 - 75 min

Variations

To replace DariFree®: omit DariFree® powder; replace water with milk of choice.

To use egg: omit egg replacer powder; reduce water to 3/4 cup; reduce DariFree® to 1/4 cup; beat 2 large eggs in during step 3.

Buttermilk Substitute

Every Body Eats by M.H.W. Hill Page 63

This is an excellent replacement for Buttermilk in baked goods.

1 cup whole coconut milk, or milk of choice
1 tablespoon lemon juice

1. In jar with tight-fitting lid combine lemon juice and whole coconut milk.
2. Place on lid; shake vigorously to combine.

Use immediately or refrigerate up to 2 days; shake vigorously before using.

Servings: 1 cup
Preheat: None
Prep Time: 2 min
Cooking Time: None

Variations

Coconut Buttermilk - Choose One

• 1 cup whole coconut milk, or milk of choice + 1 tablespoon apple cider vinegar
• 1 cup whole coconut milk, or milk of choice + 2 teaspoons cream of tartar
• 1 cup plain coconut milk yogurt, or yogurt of choice + 1/2 cup coconut milk
• 1 cup plain coconut milk yogurt, or yogurt of choice + 1/2 cup sour cream
• 1 cup plain coconut milk yogurt, or yogurt of choice + 1/2 cup molasses

Vance’s DariFree® Buttermilk

The nice thing about using DariFree® powder is that the dry powder can be combined and shaken with the other dry ingredients and the water and lemon juice (or other variation) can be stirred and combined with the wet ingredients.

To 1 cup water add:
2/3 cup Vance’s DariFree® powder, or dry milk powder of choice, or protein powder of choice

And: (choose only one)

• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 2 teaspoons cream of tartar
• 1/2 cup molasses

Half-and-Half Substitutes

Every Body Eats by M.H.W. Hill Page 72

Heavy Cream / Half-and-Half

As stated on the can of Vance’s DariFree® powder ….

1 cup water
1/3 cup Vance’s DariFree® powder, or dry milk powder of choice
2 tablespoons coconut oil, or soy-free vegan buttery spread (Earth Balance®), or butter of choice

1. Place water into saucepan set over medium high heat; bring to a boil.
2. Add DariFree® powder, stirring until dissolved.
3. Remove saucepan from heat; stir in oil to melt and combine; cool mixture.

Use immediately or place in refrigerator up to 7 days; shake vigorously prior to use.

Servings: 1 cup
Preheat: Boil Water
Prep Time: 1 min
Cooking Time: 10 min

Coconut Milk Half-and-Half

1-1/4 cups whole coconut milk
2 tablespoons coconut butter
1 tablespoon cane sugar, or light brown sugar

1. In saucepan over medium high heat bring coconut milk to a boil.
2. Add coconut butter and cane sugar; stir to dissolve.
3. Bring to a slow boil; cook until reduced to 1 cup, about 10 minutes.
4. Remove from heat; cool.

Use immediately or place in refrigerator up to 3 days; shake vigorously prior to use.

Servings: 1 cup
Preheat: Boil water
Prep Time: 1 min
Cooking Time: 10 min

Creamed Coconut Half-and-Half

3/4 cup boiling water
7 ounces creamed coconut (Let’s Do Organic …. ®)

1. In saucepan over medium high heat bring water to a rolling boil.
2. Stir in creamed coconut paste; stir to dissolve.
3. Boil 3 minutes, stirring constantly.
4. Remove from heat; cool.

Use immediately or store in refrigerator up to 3 days.

Servings: 3/4 cup
Preheat: Boil water
Prep Time: 1 min
Cooking Time: 5 min

Sweetened Condensed Coconut Milk

YUM!

1-2/3 cup whole coconut milk
1-1/2 cups cane sugar, or light brown sugar

1. Pour coconut milk into saucepan over medium heat; bring to a slow boil; stir occasionally; cook until reduced to 1 cup liquid (reduced by 60 percent).
2. Add cane sugar; stir constantly; cook 3 minutes.
3. Remove from heat; cool.

Use immediately or pour into glass storage container; refrigerate up to 3 days.

Servings: 1 cup
Preheat: Medium high
Prep Time: 1 min
Cooking Time: 30 min

Zucchini Milk

Surprisingly yummy, can be used as fresh milk on cereals, or don't strain and use in baking.

1 cup cubed fresh zucchini, peeled if desired
1 cup water

1. Wash zucchini; peel if desired; chop into 1" cubes.
2. Place zucchini into blender; add water; process at least 1 minute.
3. Pour milk through gold-tone coffee filter or yogurt strainer; reserve pulp for baking.

Store zucchini milk in glass airtight container in refrigerator up to 3 days.
Use as a direct replacement for milk.

Servings: 1 cup strained, 2 cups unstrained

Variations
If desired add agave nectar and sea salt to taste; can also add flavor extract of choice, such as vanilla extract.

Pecan Milk

Great for cooking and baking - a nice nutty flavor!

2 cups water
1 cup pecans, dry roasted, unsalted (whole or pieces)

1. Place pecans in large glass jar; add fresh water; place on lid; shake to combine.
2. Place jar in refrigerator for 1 hour, or overnight; shake occasionally.
3. Pour contents into blender; process at least 1 minute.
4. Pour liquid through gold cone-shaped coffee filter; press pulp to remove liquid; reserve pulp for baking.

Store pecan milk in covered glass container in refrigerator up to 3 days.
Use as you would milk.

Variations
Add agave nectar and sea salt, to taste as desired.

Evaporated Milk (Condensed Milk)

2 cups fresh water
1 cup DariFree powder

1. Place water into small saucepan; bring to boil.
2. Whisk in DariFree powder; return to boil; cook 3 minutes.

Pour off into glass storage container; set aside to cool; place on lid; refrigerate.

Servings: 2-1/2 cups

Waffles

Every Body Eats by M.H.W. Hill Page 191

Based on a classic waffle recipe, these light, crunchy waffles are free of eggs, wheat, gluten, dairy, nuts, and soy.

I really must thank my mom, Shirley Willson, for developing this wonderful recipe – her grandchildren certainly look forward to her making these yummy breakfast treats!

3/4 cup tapioca starch, or potato starch, or cornstarch
3/4 cup brown rice flour, or teff flour, or millet flour, or white rice flour
1/4 cup pure rice bran, or GF oat flour
1/4 cup potato starch, or quinoa flour, or cornstarch, or arrowroot starch
3 tablespoons DariFree powder, or dry milk powder of choice
4 teaspoons baking powder
1 tablespoon egg replacer powder
1 tablespoon light brown sugar, or cane sugar, or turbinado
2 teaspoons xanthan gum, or 1 teaspoon arrowroot starch, or 1 teaspoon guar gum
1/2 teaspoon sea salt
1-3/4 cups water
1/2 cup grapeseed oil
1/2 teaspoon GF vanilla extract

1. Prepare and preheat waffle iron according to manufacturer’s instructions.
2. In airtight container combine tapioca starch, brown rice flour, pure rice bran, potato starch, DariFree powder, baking powder, egg replacer powder, light brown sugar, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
3. In large bowl mix together water, grapeseed oil, and vanilla; add dry ingredients; mix to combine well; set aside until waffle iron is to temperature.
4. Once waffle iron is hot, pour on enough batter to cover waffle surface; close iron; cook until done – waffle should be light-brown and crispy.
5. Remove waffle from iron and place on wire rack to cool, or serve immediately; continue making waffles until the batter has been used.

Serve immediately, or allow waffles to cool completely; wrap tightly in plastic; refrigerate up to 2 days.

Servings: 4
Preheat: Follow Directions
Prep Time: 10 min
Cooking Time: Follow Directions

To freeze: place waffles on parchment-lined baking sheet; wrap tightly in plastic and place in freezer until frozen solid. Remove waffles to resealable plastic bag; return to freezer to store up to 1 month.

Variations

To use egg: omit egg replacer powder; reduce water to 1-1/2 cups; beat 2 eggs to incorporate during step 3.

To replace egg replacer powder: omit egg replacer powder; reduce water to 1-1/2 cups; add 1/2 cup unsweetened applesauce during step 3.

To replace DariFree powder: omit DariFree powder; replace water with milk of choice.

To use GfG: omit xanthan gum; add 6 tablespoons GfG; reduce brown rice flour to 1/2 cup; reduce
tapioca starch to 1/2 cup plus 2 tablespoons.

Macaroni & Cheese

Every Body Eats by M.H.W. Hill Page 233

Yes, it’s top-8 free and delicious!

2-1/2 cups GF macaroni of choice, or GF pasta of choice (cooked and drained)
2-1/2 cups rice milk, or potato milk, or almond milk, or water
1/4 cup chickpea miso (South River®)
1 tablespoons pure olive oil, or soy-free vegan buttery spread (Earth Balance®), or grapeseed oil, or butter of choice
2/3 cup nutritional yeast flakes
1/4 cup tapioca starch, or arrowroot starch, or potato starch, or cornstarch
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika, or chili powder of choice (optional)

1. Prepare GF pasta according to package directions (do not overcook); drain (do not rinse); set aside.
2. Place saucepan over medium heat; add milk of choice; stir in chickpea miso and pure olive oil; bring to a simmer.
3. In small airtight container combine nutritional yeast flakes, tapioca starch, onion powder, garlic powder, and paprika (optional); place on lid; shake to combine.
4. Add dry ingredients to saucepan; stir to combine; heat at a simmer until mixture is well combined, evenly colored, and a silky smooth consistency.
5. Stir in cooked and drained GF pasta; stir to coat noodles evenly; drop heat to low; cook until sauce reaches desired thickness.

Serve immediately or refrigerate in airtight container up to two days.

To reheat, add at least 2 tablespoons, and up to 1/4 cup milk of choice to saucepan set over low heat; add prepared macaroni and cheese; heat until warmed through; serve immediately.

Servings: 4
Preheat: None
Prep Time: 15 min
Cooking Time: 15 min

Variations
To use Vance’s DariFree: replace 2-1/2 cups rice milk with water; add 2/3 cup Vance’s DariFree powder to dry ingredients.

To omit chickpea miso: omit miso; add 2 teaspoons coconut aminos (Tropical Traditions®) plus an additional 1/3 cup nutritional yeast flakes, or 1/2 teaspoon sea salt plus and additional 1/3 cup nutritional yeast flakes.

Tangy Jack

Every Body Eats by M.H.W. Hill Page 75

Tangy and creamy, an excellent filling cheese for enchiladas.

1 can (15 ounces) Cannellini beans (drained and rinsed well), or raw cashews, or cooked rutabaga
1/3 cup nutritional yeast flakes
3 tablespoons lemon juice
1/4 cup almond meal, or cashew butter, or bean butter, or rutabaga butter
1 tablespoon chickpea miso
2 teaspoons onion powder
1 teaspoon sea salt
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin

1. Select storage container with airtight lid that can be refrigerated.
2. Drain beans into colander; rinse very well; shake off excess water.
3. Place beans in container of food processor or blender; blend until smooth.
4. Add nutritional yeast, lemon juice, almond meal, chickpea miso, onion powder, sea salt, mustard powder, garlic powder, and ground cumin; blend to combine well.
5. Scoop spicy jack into storage container; place in the refrigerator overnight or for at least 6 hours, or use immediately to make enchiladas.

Store in refrigerator up to 8 days.

Use as you would dairy-based Jack cheese.

Servings: 1 cup
Preheat: None
Prep Time: 5 min
Cooking Time: None

Variations
To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are
several wheat-free miso’s on the market that can be used in equal replacement.

Corn Tortillas

Every Body Eats by M.H.W. Hill Page 147

Incredibly easy to produce and fat free!

1-3/4 cups (about 8-1/2 ounces) masa harina (fine corn flour treated with lime)
1 cup plus 2 tablespoons warm water, or broth of choice

1. In large mixing bowl combine masa harina and warm water; stir until dough is soft and pliable but not sticky.
2. Divide dough into 12 equal balls; arrange on a tray; cover tray with damp paper towels or clean damp hand towel to prevent drying.
3. Place one large griddle or skillet over medium-low heat; place second large griddle or skillet over medium-high heat.
4. Form balls into tortillas. To form tortillas using a press: cut two 8-inch rounds from parchment paper; place one parchment round on bottom half of tortilla press; place 1 dough ball in center of press; lay second parchment round on top of ball; close press, flattening dough to 5-inch round (about 1/8"-thick); if tortilla thickness is uneven, lift dough round in parchment and rotate 180°; press tortilla lightly to even out; peel off top sheet of parchment; use bottom parchment round to transfer tortilla to one hand with part of tortilla dangling off; peel off parchment round. To form tortillas manually: place 1 dough ball on parchment paper, cover with parchment paper; push down hard on top of the ball using a flat-bottomed pan – if needed, use a rolling pin to gently thin tortilla out; peel off top parchment; flip over; peel off bottom parchment.
5. Place tortilla on cooler skillet – hold hand with tortilla over griddle; allow dangling portion of tortilla to catch at front half of griddle; slowly sweep hand backward; ease tortilla onto griddle without wrinkling.
6. Cook tortilla until edges are slightly dry and it starts to release from griddle surface, about 45 seconds; lift tortilla with fingers or flat wooden spoon; place onto hotter griddle, uncooked side down; cook until brown spots appear on bottom, about 1 minute; flip tortilla; cook until bottom browns and parts of tortilla puff up, about 1 minute.
7. Transfer tortilla to cloth-lined basket; cover with cloth or wrap tortillas in large sheet of foil and keep warm in preheated 200°F oven.
8. Repeat with remaining dough balls, adding tortillas to basket or foil packet.

Tortillas can be made 2 hours ahead; wrap in aluminum foil to keep warm.

To reheat: warm in 300°F oven for 15 minutes; or place in cool skillet and heat until warmed through.

Servings: 12
Preheat: 250°F
Prep Time: 10 min
Cooking Time: 25 min

Broth or Stock

Every Body Eats by M.H.W. Hill, Page 83

Prepare ahead, freeze in reasonable portions (I divide into cupfuls) and you will always have a source
of wonderful broth for soup, as an added flavor to mashed potatoes, and for stewing meats and
vegetables.

Meat or vegetable of choice (see below)
12 cups fresh water
1 medium onion, peeled and quartered
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried sage freshly-ground black pepper, to-taste

1. Rinse meat and/or vegetables of choice thoroughly with cold water; pat dry; if whole cut into
   smaller pieces.
2. Place large stockpot over medium-high heat; add water; add meat of choice, onion, carrots, celery, bay leaf, thyme, sage, and black pepper, to-taste.
3. Bring to slow boil; skim off scum as needed; when scum subsides, lower heat to simmer; cook uncovered 1-1/2 to 2 hours.
4. Using large slotted spoon remove meat to airtight storage container; cool; eat, or place on cover and store in refrigerator for later use.
5. Place a fine mesh metal colander over a large bowl; slowly pour broth into colander, catching spices and vegetables in colander; remove colander onto clean plate; discard spices and vegetables, or place in bowl and mash to reincorporate into broth as desired; refrigerate in airtight container up to 3 days, or freeze up to 1 month.
6. Pour broth into airtight glass container; set aside to cool.
7. Lift any congealed fat off top of broth once cooled; discard.

 Use broth immediately, or place on lid and refrigerate up to 3 days.

Servings: 2-1/2 quarts (10 cups)
Preheat: None
Prep Time: 10 min
Cooking Time: 2 hrs

Variations

Beef/Bison/Venison: 4-1/2 pounds meaty bones; proceed with recipe as stated.

Chicken/Turkey: 3 pounds meat and bones for broth, add 2 to 4 backbones for stock.

Mushroom/Vegtables: 3 pounds mushrooms/vegetables of choice diced; sauté in 2 tablespoons pure olive oil over medium heat to release water, about 20 minutes; add to stockpot, proceed with recipe as stated.

Enchiladas

Every Body Eats by M.H.W. Hill Page 228

It is so great to have this dish again. This meal can be made entirely from scratch by following recipes
for Corn Tortillas, Tangy Jack, Pulled Pork, and Enchilada Sauce.

8 corn tortillas, or tortillas of choice
1 cup Tangy Jack cheese substitute, or cheese of choice
1 cup pulled pork (cooled), or cooked ground beef, or cooked chicken, or cooked ground pork, or cooked ground turkey
2 cups Enchilada Sauce (cooled)
1 can (4 ounces) diced green chilies

1. Move baking rack to second position; preheat oven to 425°F.
2. Prepare corn tortillas as stated in recipe on page 146, or use ready-made corn tortillas (verify gluten/wheat free). Wrap 8 tortillas in a paper towel and cook in microwave for 30 seconds. Or, place a cast iron skillet over high heat; place tortillas in skillet; rotate until all are soft and pliable.
3. Coat bottom of 13” x 9” baking pan with enchilada sauce (about 1/4 cup).
4. Place tangy jack cheese substitute in a bowl, place 1 cup pulled pork in another bowl, pour prepared enchilada sauce into a shallow bowl; wash and drain diced green chilies then place in small bowl.
5. Working from left to right, place a single tortilla it into enchilada sauce, coating well on both sides, using a butter knife spread about 1 tablespoon tangy jack over one side of tortilla, place desired amount of pulled pork over cheese, spoon a small stream of sauce over pork, add desired amount of chilies, then carefully wrap edges of tortilla together and place seam-side-down into sauce-coated baking dish. Repeat until all tortillas have been used.
6. Spread any remaining tangy jack over prepared enchiladas, pour over any remaining sauce, sprinkle remaining green chilies.
7. Cover pan tightly with foil; place in preheated 425°F oven; bake 35 to 45 minutes, or until heated through.

Serve warm.

Servings: 4
Preheat: 425°F
Prep Time: 15 min
Cooking Time: 35 to 45 min

Enchilada Sauce

Every Body Eats by M.H.W. Hill Page 113

This is excellent not just as a sauce for enchiladas (recipe page 228), but also as gravy for meatloaf, and as a sauce for pulled pork sandwiches.

4-1/4 teaspoons paprika
4-1/4 teaspoons chili powder of choice
1 tablespoon tapioca starch, or potato starch, or cornstarch, or arrowroot starch
1 tablespoon brown rice flour, or white rice flour, or sorghum flour, or millet flour
1 tablespoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon sea salt
2 cups water
1/4 cup tomato sauce
2 tablespoons grapeseed oil

1. In small container combine paprika, chili powder, tapioca starch, brown rice flour, garlic powder, cumin, and sea salt; place on lid and shake vigorously to combine.
2. In medium bowl stir together water and tomato sauce; set aside.
3. Place large skillet over medium heat; add grapeseed oil; pour dry mix into heated oil; cook 2 minutes; stir constantly.
4. Slowly add tomato-water mix; stir constantly; cook 5 - 6 minutes, or to desired thickness.

Cool slightly then use to prepare enchiladas (recipe page 228), or cool completely then pour into airtight container; store in refrigerator up to 3 days.

Servings: 2 cups
Preheat: Medium-heat
Prep Time: 10 min
Cooking Time: 6 min

Variations

Mole Sauce: omit tapioca starch and brown rice flour; add 2 tablespoons vegan, soy-free cocoa powder.