Allergen free cooking

8 medium potatoes, peeled, cut and in a pot of water for cooking (can increase for extra potato goodness) salt and pepper to taste 0.5 tsp garlic powder 0.5 tsp onion powder 1 tsp dried parsley 0.5 tsp paprika 0.5 tsp ground fennel seed 0.5 tsp celery salt 2 tsp chopped sage 2 tsp dried thyme 1 c chopped celery or chopped cutting celery 1 c chopped onion 1 c chopped carrots 4 cloves garlic, minced 2 cups mushrooms, sliced or chopped for bite sized 1 tbsp tomato paste 3 tbsp brown rice flour (whole wheat flour is best if not gluten sensitive, or cornstarch and cold water ) 1/4 c balsamic vinegar 3/4 c frozen green sweet peas 3/4 c cut green beans 1. Cook the potatoes and mash, add 1/4 c water and the garlic powder, onion powder, parsley, and salt/pepper to taste. Set aside for topping. 2. Make the filling. In a large skillet, add some water to sauté the carrots, celery, onion, garlic for about 10 minutes, or until a little softened. Add a little water at a time to keep from sticking and...

1/4 head of cabbage 1 diced sweet onion Diced bell pepper (any color) 2 cans Italian diced tomatoes with liquid Splash of balsamic vinegar Tbsp sea salt Pepper to taste Basil Thyme Sage Oregano Ground fennel Fennel seeds Kalmata olives Green beans, carrots and yellow beans (frozen blend) Any veggies you like. Can of white or red beans rinsed and drained. Add the tomatoes and liquid with cabbage, onion, and peppers to a stock pot. Simmer until somewhat soft. Add other ingredients in order of hardness and time to cook. Frozen veggies can be cooked and added or boiled in the pot. Herbs listed are best fresh but dried will work as well. Cook until desired consistency and add beans at the very end to keep the beans firm. You can serve with pasta, potatoes, rice or any grain. Also good all alone!