Ingredients
1 C coconut sugar
1 egg replacer (create according to instructions on bag)
1 C oat flour
1/4 tsp baking powder
1/8 tsp baking soda
1/3 C chopped walnuts
1 C mini chocolate chips
5 Tbs olive oil
1/4 C almond milk
1/8 tsp pink Himalayan salt

Instructions
1. Add the coconut sugar, oat flour, baking powder, baking soda, and salt to your food processor. Pulse until incorporated.

2. Slowly add in the olive oil and almond milk and the egg replacer. Pulse a few more times.

3. Remove the mixture from the food processor and stir in chocolate chips and walnuts.

4. Bake at 350 for 15-20 minutes. (Keep an eye on them, I accidentally shut my timer off during this but I know they baked super fast.)

FOR THE SAUCE::

Ingredients

3 (28) oz can of tuttorosso crushed tomatoes
2 Tbs olive oil
8-10 cloves of chopped garlic
1 med or large sliced onion (depends on how much you like onion!)
Pinch of pink himalayan salt
1 Tbs dried oregano
1 Tbs dried parsley
1 Tbs dried basil
A generous splash of red wine (I eye ball it but id say 1/3-1/2 C)
1/2-1C fresh basil
3-4 Bay leaves
Crushed red pepper (optional)

Instructions

1. Add 2 Tbs of olive oil to a large pot. Toss in your your finely chopped garlic and your onions, I personally slice mine very thin. Saute until fragrant and transparent on medium/low heat. Add in your 1Tbs of oregano, parsley, basil and (optional) crushed red pepper. Season with salt and pepper.

2.  Lower the gas and begin to pour in the crushed tomatoes. (Always be sure to wipe the top of your cans with a damp towel prior to opening them!) Allow the liquid to come to a boil and then add in your red wine, fresh herbs and bay leaves.

3. Reduce the gas to low heat and allow the sauce to cook on low for 4-6 hours. Be sure to leave the lid on but slightly tilted. (I hope that makes sense)

CASHEW RICOTTA CHEESE::

Ingredients

2 C raw cashews that soaked overnight
1 C unsweetened unflavored almond milk
3 Tbs fresh lemon or lime juice
4 Tbsp nutritional yeast
5 garlic cloves
2 tsp onion powder
2 tsp basil
1-2 tsp crushed red pepper (optional)
1/3 C fresh parsley (optional)
1/3 C fresh basil (optional)
5 sun dried tomatoes (optional)
Pink Himalayan salt to taste
1 tsp veggie pepper seasoning

Instructions

1. Blend in a high speed blender until smooth

Ingredients
1 1/2 Tbs Olive Oil
1 medium onion
4 Garlic cloves
1 Large Butternut squash
1 tsp Pink Himalayan salt
1/4 tsp Black Pepper
1/2 tsp Thyme
1/2 tsp Sage
1/2 tsp Basil
1 1/2 C Veggie Broth
2 C Plain Almond milk
2 tsp Lime

Instructions
1. In a large pot heat the olive oil, onions and garlic until they are transparent and fragrant. Add in the butternut squash and sauce until the  squash becomes softer and flavorful.

2. Season with salt & pepper. Add the lime juice, 1/2 tsp Thyme, 1/2 tsp Sage, 1/2 tsp Basil, vegetable broth, almond milk. Allow the liquid to come to a boil and then reduce to a simmer until the butternut squash is fork tender.

3. Blend the mixture until smooth and adjust seasoning as needed. Toss in some toasted pumpkin seeds and enjoy.

Ingredients:

8-10 Purple potatoes, or purple sweet potatoes, peeled and boiled until fork tender. 
1/4C Beet Juice
1-1.5 C of Semolina Flour
1Tbs of Olive Oil
1/2 tsp Black Pepper or to taste
1/4 C fresh basil, lovage, oregano
Pink Himalayan salt to taste

FOR THE SAUCE::

Miyokos aged truffle cheese
1/4 C fresh basil, lovage, fresh oregano
1/4 C mixed olives marinated in olive oil, orange peel, garlic and crushed red pepper
Cherry tomatoes

Instructions:

1. Once the potatoes are boiled run them under cold water and let them completely cool. Then begin to grate them, you can use a cheese grater or a food mill.

2. Begin incorporating the semolina, 1/2 C at a time, and knead the dough until it’s not too sticky and not too dry.

3. On a flour dusted surface start to roll out the dough into long strands and begin to cut 1/2” pieces off with a sharp knife.

4. Bring a pot of water to a rolling bowl and begin to drop the 1/2” pieces in. This process is crucial, as soon as the gnocchi float up you have to be ready to scoop them out.

5. For the sauce, sauté the garlic, in 1 Tbs of olive oil from the marinated olives. Then add in the Olives (diced) chopped herbs and tomatoes.

6. Sauté until fragrant then add the truffle cheese. You can use as much as you'd like. Stir until melted and creamy on low heat. Stir in your gnocchi and serve!