Tofu Marinade - Gluten free

 Tahini, Dijon mustard, Gluten free Tamari or Soy Sauce

Bacon, Cheddar and Egg Casserole (pancake mix)

 Bacon Cheddar and Egg Casserole is the perfect dish for a hearty breakfast or brunch.
 
PREP 10 mins
TOTAL TIME 45-50 mins
SERVINGS 1 9"x9" pan (8-10 servings)
Ingredients
1 cup Krusteaz® Buttermilk Pancake Mix
½ cup Unsalted butter, melted
1 cup Milk, divided
4 Large eggs, divided
2 cups Shredded cheese, divided
10 slices Bacon, cooked, drained and diced small, divided
4 Green onions, trimmed and sliced into rounds (plus more for garnish if desired)
½ tsp Freshly ground black pepper
Directions
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STEP 1
Heat oven to 375°F. Spray 9x9-inch pan with cooking spray and evenly drizzle with 1/4 cup melted butter, set aside.
 
STEP 2
In a medium bowl, combine the pancake mix, 1/2 cup milk, remaining 1/4 cup melted butter and 1 egg; whisk until smooth. Pour over melted butter in pan; set aside.
STEP 3
Evenly sprinkle with 1 cup of cheese and with half the bacon.
 
STEP 4
In a large bowl, add remaining milk, remaining 3 eggs, green onions, pepper and whisk to combine. Evenly pour over the cheese and bacon in pan.
 
STEP 5
Evenly top with 1 cup cheese and bacon and bake for about 35 to 40 minutes, or until lightly golden brown and set in the center.
STEP 6  Garnish with additional green onions and serve immediately.

https://www.krusteaz.com/recipes/bacon-cheddar-and-egg-casserole/

Sri Lankan Garlic Curry

 

Ingredients

• 4-5 tablespoons of cooking oil
• A handful of curry leaves(substitute with a bay leaf)
• 1 large onion finely sliced
• 1 medium-sized tomato sliced
• 2 green chilies chopped
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• Salt to season(start with 1/2 a teaspoon)
• 1 cup coconut milk
• 1/4 teaspoon fenugreek seeds
• 200g of garlic cloves(this is about 4 heads of garlic, each will have 10-12 garlic cloves, so reduce or increase as you need)

Instructionally 

1. Clean and set aside the garlic cloves and have all the ingredients ready.
2. Set a small pan over medium heat and pour in oil(4-5 tbsp).
3. Let the oil heat for a few seconds, add curry leaves(handful, substitute with a bay leaf), onions(1 large sliced fine), tomatoes(1 medium), green chilies(2 green chilies).
4. Cook the following ingredients until the onions turn slightly brown. 2-3 minutes.
5. Add turmeric powder(1/2 tsp), red chilli powder(1/2 tsp).
6. Cook over low medium heat for 1 minute.
7. If you love a little crunch in your garlic, you can add the garlic cloves at this point or add the garlic cloves as instructed below.
8. Add mustard seed, salt(1/2 tsp). cook for 2 minutes or until they pop.
9. Pour in the coconut milk(1 cup), leave it to simmer over low heat for 2 minutes, and then add fenugreek.
10. Cook for a further 2-3 minutes over low-medium heat.
11. You will see the color change of the coconut curry gravy for the garlic clove curry.
12. Taste and season with salt.
13. Add the garlic cloves(200g of garlic cloves, this is about 4 heads of garlic, each will have 10-12 garlic cloves, so reduce or increase as you need).
14. Reduce heat, cover, and let the garlic curry cook for 10 to 15 minutes or until the garlic pods turn soft.
15. If you notice the coconut gravy reducing and want more gravy just pour in the 1/4 cup of water or extra 1/4 cup coconut milk just to add more gravy. 
16. This part will all depend on how much gravy you want or not.
17. Continue to cook
18. Serve warm as a side dish.