Graw Taco Cups
makes ~40 mini cups
4 C graw crumbs
1 Packet taco seasoning
1 t Garlic powder
1/2 C Taco or enchilada sauce
1/2 C Water
1 T Lime juice
1/2 t Salt
Pre-heat oven to 350F. Mix all ingredients together using a large wooden spoon to create a sticky dough. Allow it to rest for 5 minutes. Using about 1 T of dough for each cup, place about 1 T of dough in each well. Using your index finger, press down, and then make a circular motion with your finger to cause all of the dough to stick to the sides of the muffin tin. Be sure to press all the way down so that the bottom is as thin as the sides of the cup. The tops will be raggedy, if you like, you can trim with a wet knife. Bake at 350F for approximately 20 minutes until golden brown. The cups should release easily from the muffin tin because of the oil content of the crumbs. Allow to cool for 20 minutes before filling.
…fill with salsas, guacamole, slaws, chow chow, or anything you desire!
Vegan Skillet Pie
Serves 2-3
1/2 t Sunflower oil
2/3 C Onion, small dice
2/3 C Sweet potato, small dice
1/4 t Oregano, dried
TT Black pepper
1/2 t Garlic, minced
3 C Kale, chopped fine
1/4 C graw crumbs
1 Can Coconut milk
1/2 C Frozen peas
1 t Grain mustard
1 t plum vinegar
1/4 C graw crumbs
In a 10″ skillet, saute onion and sweet potatoes over medium heat with oregano and black pepper until translucent. Add garlic and saute for 1 minute longer. Reduce heat to medium-low and add kale, saute for 2 more minutes, stirring constantly to wilt the greens. Add bread crumbs and stir for 30 seconds, then add coconut milk and frozen peas. Increase heat to medium-high, until the mixture starts to bubble, then reduce heat to medium, allow to cook for 5 minutes until the milk has begun to thicken and the vegetables are tender. Remove from heat, add mustard and vinegar, mix very well to combine. Top with remaining bread crumbs and broil for 3-5 minutes until bread crumbs have browned, and mixture is bubbly. Allow to cool for 5-8 minutes before serving to allow mixture to set. Serve with sprouted quinoa pilaf.
Graw Crumbs Crepes
Makes ~6 8″ crepes
2 Eggs
1/4 C Water
2 T Sorghum syrup
2/3 C graw crumbs
1/8 t Vanilla extract (optional)
Combine all ingredients and mix well with a wisk. For savory crepes, leave out the vanilla extract. Allow mixture to stand for up to 5 minutes before cooking. In a non-stick pan, heat a very small amount of coconut oil (optional) over medium heat. Drop in 2 T of crepe batter and immediately lift the pan off the stove and tilt it in circles to allow the batter to spread out evenly in a round pattern. Cook for 2 minutes on the first side. Flip using a large spatula, and continue cooking for 1 minute on the second side. Remove crepe from pan and allow to cool on a plate. Fill with anything delicious!
Operation GLUTEN FREEdom 
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