gluten free, sugar free, vegan recipes?

does anyone know of any gluten free and sugar free vegan recipes. if they are raw then that is great! also i was wondering on how to make a good low cal green breakfast smoothie. i am vegan to lose weight and for the health benefits. all recipes are appreciated thanks soooo much

GF/SF/Vegan cupakes.
Ingredients
2/3 cup soymilk
1/4 cup canola oil
3/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca flour
2 tablespoons flax seed meal
1/3 cup almond meal
1/2 cup rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1/2 cup agave nectar
2 teaspoons vanilla
1/3 cup cocoa powder
1/2 cup non-dairy powdered milk
Directions
1Cupcakes.
2Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
3Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
4Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
5Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
6Let cool in pan for 1 hour to allow agave to set.
7Frosting.
8Mix together margarine, agave, and vanilla until smooth.
9Add cocoa powder (sift if necessary).
10Add powdered soy milk.
11If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
12Frost cupcakes and enjoy

here are some raw ones:
Fudge

Combine equal amounts of Carob and Coconuts Flakes
In a separate bowl
combine equal amounts of honey and almond butter
Merge and mix
Add vanilla and Butterscotch-flax oil to wet mixture
spread into pan, refrigerate, then cut into pieces

I didnt know if you wanted sweets and desserts or meals so i put a little in of both:
Parsnip avacado raw soup:
INGREDIENTS
•1 large parsnip, grated (unless using a K-tec or Vitamix then you can just cut it up)
•1/2 water or celery juice
•1 large stalk peeled celery, cut up
•1/4 avocado
•2 teaspoons flaxseed oil
•squeeze of lemon juice (optional)
•1/2 teaspoon sea salt (optional)
DIRECTIONS
In a blender blend parsnip and liquid until smooth. Add remaining ingredients, blend until smooth.

Sunflower pate:
cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours
•1 cup fresh squeezed lemon juice
•1/2 cup chopped scallions
•1/4-1/2 cup raw tahini
•1/4 cup liquid amino’s, or 2 tablespoons nama shoyu, or pinch of sea
•salt with add’l water, or none at all
•2-4 slices red onion, cut in chunks
•4-6 tablespoons coarsely chopped parsley
•2-3 medium cloves garlic, coarsley chopped
•1/2 teaspoon cayenne pepper (or more to taste)
DIRECTIONS
Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave out on counter) then thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, liquid amino’s, onion, parsley, garlic and cayenne until the mixture is a smooth paste.

When thoroughly blended taste and adjust the seasoning. The pâté will develop a stronger garlic taste in a few hours.

Yields a large mixing bowl of pâté. (approximately 8 cups)

Faux salmon or raw tuna
INGREDIENTS
•2 cups almonds, soaked 8-10 hours
•2 whole carrots
•1/2 cup coarsely chopped red onion
•1 1/2 cups finely minced celery
•1/2 cup minced parsley
•1/4 cup minced shallot or scallion
•1/4 cup lemon juice
•2 teaspoons kelp powder
•1 teaspoon dulse powder or granules
•1 tablespoon liquid amino’s , 2 teaspoons nama shoyu or 1 teaspoon sea salt
DIRECTIONS
Soak almonds 8-12 hours, drain, rinse and drain again. Put the almonds,carrots and onions through the heavy-duty juicer, using the blank screen. Place mixture in a large bowl, add celery, parsley, shallots, lemon juice, kelp, dulse, liquid amino’s or sea salt and stir thoroughly.Shape into a mold or place in a pie crust. Or shape free hand like a fish. Keeps several days, covered, in the refrigerator.

Serves 4-6.

good luck!

green Smoothie – Best