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Recipes from Tea with Lisa

Rashella’s Gluten Free Vegan Pancakes

Ingredients:

Directions:

Combine all ingredients in a large bowl and mix until well blended. Allow the batter to rest and thicken for 2-3 minutes. Next, heat your pan or griddle over medium heat, adding butter if desired. Begin pouring in your pancake batter. When bubbles form, flip the pancakes and cook for additional time before removing them from the heat.

Recipe creates 16 small/ silver dollar pancakes.

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Rashella’s Gluten and Dairy Free Mac & Cheese

Ingredients:

• 1 Box Corkscrew noodles
• Cheese Sauce
  • 2 table spoons 1-1 flour ( gluten free flour)
  • 2 table spoons of butter
  • 1 cup of milk
  • 16 OZ of your favorite plant cheese
  • 1 table spoon salt
  • 1 table spoon pepper
  • 1 table spoon Italian season
  • 1 table spoon paprika
  • 1 table spoon garlic powder
  • 2 table spoons 1-1 flour ( gluten free flour)
  • 2 table spoons of butter
  • 1 cup of milk
  • 16 OZ of your favorite plant cheese
  • 1 table spoon salt
  • 1 table spoon pepper
  • 1 table spoon Italian season
  • 1 table spoon paprika
  • 1 table spoon garlic powder
• Topping:
  • 8oz Plant Cheese

Directions:

Cook your pasta until al dente, then set it aside.

Preheat your oven to 350°F.

In a skillet, melt some butter. Once fully melted, add in flour and stir until the mixture thickens and turns golden brown. Gradually pour in milk, followed by your choice of vegan cheese, stirring until it melts. Then, incorporate your preferred seasonings.

Transfer the mixture to a baking dish, sprinkle additional cheese on top, and bake for 15 to 20 minutes. Finally, switch the oven to broil for 1 to 2 minutes, until the top is slightly golden.

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Low Sugar Million Dollar Pie

Ingredients:

• 1 (9-inch) prepared graham cracker crust
• 1 Box of Low sugar Vanilla Pudding
• 1 (20-ounce) can crushed pineapples well-drained
• 1 1/2 cups pecans, divided, and chopped
• 1 cup milk
• 1 (8-ounce) container frozen whipped topping thawed

Topping:

• 1 (8-ounce) container frozen whipped topping thawed

Directions:

In a large bowl, prepare Vanilla Pudding and milk as listed on box instructions. Stir in the crushed pineapples and 3/4 cup pecans until well incorporated. Fold in 8 ounces of the thawed whipped topping. Pour into prepared crust and smooth evenly. Cover and refrigerate until well chilled, about 4-6 hours.

Before serving, top with remaining 8 ounces of thawed whipped topping, and garnish with 1/4 cup pecans and serve.