In a pan, saute onion and garlic in 1 teaspoon olive oil for 1 to 2 minutes, just until they are soft and fragrant.
Spread one side of each slice of bread with Earth Balance, place cheese on one non ‘buttered” side and place red onion slices on top.
Pre-made gluten free gnocchi: check out your local health food-type store. (We actually order gluten free gnocchi online, unfortunately, as it is hard to find locally which is ironic because gnocchi is just supposed to be made from potatoes!).
To assemble: I like to get the crusts a little toasty before I start adding the toppings…it keeps the crust crisp.
Wash, Pat dry and Thinly slice the potatoes and lay the rounds on a parchment lined cookie sheet. First use salt and pepper, then the faux cheese and finish with granulated onion.
Put all ingredients in saucepan, bring to a boil, cover and shut off heat. (most people overcook oatmeal!) Top with lots of fruit: we like blueberries and mango but use whatever you like….just use lots! Frozen is fine, too!
Preheat the oven to 350°F. Lay a piece of parchment paper on a baking sheet. Spread pistachios, hazelnuts and walnuts across paper and bake for 8 to 10 minutes. Keep an eye on them though, because you do not want them to burn.
In a large pot, add the heirloom tomatoes, cherry tomatoes, and fire-roasted tomatoes, and bring to a boil. Once boiling, turn heat to low-medium and let simmer, stirring occasionally.
Place oil in a large pot on medimum heat. Add onion, fennel bulb, garlic, fennel seed, thyme and rosemary, cook for 5 minutes, stirring occasionally.
From “The Complete Vegan Cookbook” by Susann Geiskopf-Hadler & Mindy Toomay