Multiple Sclerosis Friendly Recipes

Ingredients

• 1 head of cauliflower, cut into florets
• 3 cloves of garlic
• 12-16 oz. pasta (I used brown rice pasta to keep it gluten-free)
• 16 oz mushrooms, sliced (can substitute any vegetable you have on hand)
• 2 cups vegetable broth
• 3/4 cup
• plant-based milk
• 1/4 cup extra virgin olive oil
• 2 Tbsp nutritional yeast
• 1 tsp salt
• 1 tsp dried sage (or 1 Tbsp fresh sage)
• 1 tsp dried thyme (or 1 Tbsp fresh thyme)
• 2 tsp balsamic vinegar (optional)
• 2-3 leaves fresh sage for garnish
• 1 cup water
• 1/2 cup raw nuts
• 3 Tbsp tapioca or arrowroot flour
• 2 Tbsp apple cider vinegar
• 1/2 garlic powder
• 1/2 tsp salt
• Slice 1 onion and saute over medium heat (5-10 min).
• Add 2-3 slices of bread of choice to a food processor or blender and blend to form crumbs.
• Can add 1-2 Tbsp of nutritional yeast to give it a cheesy flavor if desired.