Tag Archives: gluten-free

Roasted Mustard Veggies

16 Saturday Jun 2018

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This dish was exactly what I was picturing when I picked my bottle of mustard oil up.

It’s simple, quick, keto, pantry-friendly and delicious. Plus: it can be dressed up a million different ways. I served with 2 fried eggs for a low-effort dinner one night.

gluten-free, vegetarian, vegan, keto, paleo

Roasted Mustard Veggies

10 ounces frozen veggies (I used a mixture of cauliflower, broccoli, and romanesco)
2-3 Tbsp. Fat of choice (I used coconut oil)
1 Tbsp. Mustard oil (can be found in Indian or middle-eastern groceries)
1/4 c. Slivered almonds
Sprinkle nutritional yeast or Parmesan (optional)
Salt & pepper

Preheat your oven to 200C.

While your oven is heating, line a baking sheet with tinfoil and spread your frozen veggies on top. Sprinkle with the oils and hit with salt and pepper.

Bake 20-25 minutes or until browned to your liking.

While the veggies are roasting, dry toast the almonds over high heat in a large pan. Set aside.

To serve, top the veggies with the almonds.

Makes a hearty main (with something light like eggs) for 1 or decent side for 2

Persian-ish Cauliflower Rice

09 Saturday Jun 2018

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This recipe came about because I’ve been diving deep into Persian and Arabic cuisine, trying to wrap my head around what flavors are consistent and what ones are more regional – aaaaaaand I needed to use up a few stock ingredients before purchasing more fresh.

So – with this dish, we take the tomato, pomegranate and pistachio from this region, the parsley and onions found pretty much everywhere, cauliflower rice from the US (or you could probably go for India here – they have cauli, but riced is an American thing to the best of my knowledge), and blueberries from the US/Europe.

This makes a nice light side for basic chicken or beef (I first ate it with curry chicken breast), or alone and chilled as a salad.

gluten-free, vegetarian, vegan, paleo, keto (watch your carbs from tomatoes, nuts and berries)

Persian-ish Cauliflower Rice

1 small head cauliflower, riced about 4 cups (I used some I had frozen and thawed)
1/2 yellow onion
3 cloves garlic
2 Tbsp. fat of choice (I used coconut oil)
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. tomato paste
1 Tbsp. apple cider vinegar
1 Tbsp. pomegranate molasses
2 Tbsp. lemon juice, divided
10 cherry tomatoes
1/2 cup blueberries
1/2 cup parsley
1/4 cup pistachios
Salt & pepper

Dice the onion and garlic. Heat your fat in a large pan over medium heat. Add the onion and garlic and sautee until translucent.

While the onion and garlic is working, gather the rest of your ingredients.

When the onion and garlic mixture is translucent, add the cauliflower rice, a hit of salt & pepper, stir, and let cook 3 – 5 minutes.

While the cauliflower mix is working, cut the tomatoes in half and chop both the pistachios and parsley.

Add the garlic powder, onion powder, tomato paste, apple cider vinegar, pomegranate molasses, half the lemon juice, and tomatoes. Stir to combine and cook, stirring occasionally, 2 minutes. Taste and add more salt if needed.

Cut the heat and add the blueberries, parsley and pistachio. Taste and add salt & pepper if needed – add the rest of the lemon juice here if desired. I wanted mine extra zingy, so I did. It would have been fine without.

Serves 4 as a side

Red Curry Miso Sauce

02 Saturday Jun 2018

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This is one of those sauces that came about because I had expensive ingredients to burn before they went bad.

I’m glad I had the space to dick around in the kitchen – this Sauce is fantastic. I served it with roasted butternut squash and chicken breast for a quick & easy dinner. It would also be delicious with any sort of potato or pasta, toasted hazelnuts, and any roasted veg. I’m thinking: baked potatoes topped with toasted hazelnuts, fry dip, hash sauce, shrimp zoodle pasta with pistachios, swirled around roasted broccoli, or slathered on a nice juicy steak.

Gluten-free, vegetarian, keto

Red Curry Miso Sauce

2 tsp. Thai red curry paste
1 tsp. yellow miso
1 tsp. ginger garlic paste
1 Tbsp. minced shallot
2 Tbsp. Ghee

Mix all ingredients together. Spoon over or toss with something (see headnote) for a flavorful dinner.

Makes enough for 1 – maaaaaybe 2, depending on what you make and how strong you like your flavors. Doubles or triples nicely.

Dilled Butternut Squash

26 Saturday May 2018

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This sounds like a whole bunch of weird in one dish, but it’s freaking delicious. I ate both servings in one day – and was suuuuuuuuuuper sad when I didn’t have enough for leftovers the next day.

gluten-free, paleo, vegetarian, vegan

Dilled Butternut Squash

Small butternut squash
3 Tbsp. fresh dill
2 tsp. paprika
1 Tbsp. onion powder
1 Tbsp. garlic powder
2 tsp. cumin powder
2 tsp. cayenne powder
1/4 c. tahini
2 Tbsp. lemon juice
1 Tbsp. pomegranate molasses
2 Tbsp. water
Fat of choice
Mustard oil (optional – this ingredient is Middle Eastern/Indian and is freaking delicious with roasted veggies and meats)
Salt & pepper

Preheat your oven to 200C/400F. Chop your butternut squash into 1/2 inch chunks, and arrange in a single layer on a baking sheet. Drizzle with your favorite fat (I used coconut oil) and sprinkle with salt & pepper. Drizzle with a little mustard oil as an accent – I used about a Tablespoon (think of it like sesame oil in Japanese food) and I think that was the right amount.

Bake 25 minutes or until soft.

Note: I don’t peel my squash and don’t mind the skin – you may want to peel yours; you don’t have to. 

While your squash is roasting, combine the rest of the ingredients in a large bowl into a thick paste. Whisk in the water slowly until you reach your desired consistency.

When the squash is done, add to the bowl and toss to combine.

Serves 2 as a side dish

Thai Coconut Beef Curry

19 Saturday May 2018

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This dish is quick to throw together, takes a minimal amount of effort, and makes enough to last a few days.

gluten-free, paleo, keto

Thai Coconut Beef Curry

2 – 3 Tbsp. your favorite oil
1 medium onion
1 lb. ground or sliced beef
5 – 7 cloves garlic
1 inch piece ginger
13 ounce can coconut milk (full fat is best)
10 ounces shredded cabbage
1 orange bell pepper
5 Tbsp. Thai red curry paste
1 c. frozen spinach
Juice 1 lime
Salt & pepper

Chop the onion. In a large steep-sided pan or pot, add the oil and heat to medium. Sautee the onion until softened.

Add the beef, hit with some salt and pepper, and cook through.

While the beef is working, chop the garlic and ginger and bell pepper and cabbage. Add the ginger and garlic to the beef mixture and cook 1 – 2 minutes or until fragrant.

Add the veggies, coconut milk, 1 can of water, curry paste, and another hit salt & pepper.

Bring to a boil, add the frozen spinach, knock the heat down and let simmer 10 – 15 minutes or until the coconut milk has reduced to the consistency you want.

Turn the heat off, add the lime, and taste for seasoning. Add more salt/pepper/acid if needed.

Serves 4

Vegan Za’atar Lasagna

12 Saturday May 2018

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This recipe was inspired by a Roasted Eggplant and Za’atar Lasagna recipe posted by Lottie + Doof. Za’atar is one of my favorite new spice blends, and I’ve been looking at using it lately in a wider context of flavors. How it would blend with traditional Italian seasonings was intriguing, and I’m glad to say it’s a good match. The za’atar isn’t super prevalent in this dish, but I think the nuttiness kind of rounds out the flavors going on here and gives good balance for the fatty “cheese” and sweet veggies.

Gluten-free, paleo, vegetarian, vegan

Vegan Za’atar Lasagna

1 large Italian eggplant
Fat of choice
Head of garlic (about 10 cloves)
1 small onion
1 small butternut squash
400g (about 14 ounce) can crushed tomatoes
3 Tbsp. za’atar
1 tsp. dried basil
1 tsp. dried oregano
1 Tbsp. onion powder
1 Tbsp. garlic powder
1/4 tsp. cayenne
Curry powder (I used madras)
Salt & pepper
1/4 c. sliced green olives
Nutritional yeast

For the Vegan Ricotta

1 c. raw cashews
2 Tbsp. lemon juice
2 Tbsp. nutritional yeast
2 small cloves garlic
1 Tbsp. onion powder
Salt & pepper

First, set your cashews to soak in warm water. You want these to soak for at least 20 minutes.

Next, set your oven to 200C and cover a baking sheet with foil. Cut the eggplant into roughly 1 inch cubes, sprinkle with oil, salt, pepper & curry and roast 20 – 25 minutes or until browning and soft.

While the eggplant is working, dice the onion and garlic and add to a large pan over medium – medium-low heat with a couple Tablespoons fat. Saute until translucent.

Add the tomatoes, za’atar, basil, oregano, garlic powder, onion powder, salt and pepper. Crush the tomatoes with your stirring spoon if they are not already crushed and cook an additional 3 – 5 minutes to marry the flavors.

When the eggplant is done, make the ricotta by blending all ingredients with enough water to make the mixture go but not get too thin.

Slice the butternut squash width-wise into 1/8 to 1/4 inch thick rounds (remove the seeds of the seeded end and cut into moons).

To assemble, cover the bottom of a baking pan with a little sauce, a layer of squash, a later of ricotta, a sprinkle of nutritional yeast, and a layer of eggplant. Repeat, ending with sauce.

Bake at 180C for 20 minutes or until the squash is soft. Serve sprinkled with olives.

Cauliflower Bowl with Lime Miso Sauce

28 Saturday Apr 2018

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This recipe was inspired by a really timely blog post in my inbox from Simply Recipes derailing a hand full of sauces she makes when bulk cooking meals for the week. This sauce is a riff on one of those and takes a simple roasted veg & rotisserie chicken bowl and elevates it to something special.

gluten-free, keto, vegan and vegetarian with substitutions

Cauliflower Bowl with Lime Miso Sauce

Fresh or frozen cauliflower or broccoli florets
Fat of choice
Salt & pepper
Rotisserie chicken (optional)
Pomegranate arils (optional)
Pepitas (optional)

For the sauce

1/2 cup tahini
2 Tbsp white or yellow miso
1 Tbsp honey or a few drops stevia
2 tsp sriracha
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 clove garlic
1/4 cup lime juice
2 Tbsp water (or more)

Roast the brassica by placing the frozen florets on a baking sheet, drizzling with fat, and sprinkling with salt and pepper. Bake 25 – 35 minutes or until as browned as you like.

To make the sauce, combine all ingredients in a blender and add water until you have a thick and creamy dressing.

To serve, toss the cauliflower with a hand full of shredded rotisserie chicken per person in a large pan over medium-high heat with a teaspoon of oil. Cool until heated through and beginning to caramelize. Add a couple Tablespoons sauce and toss.

To serve, top with a hand full of pomegranate arils + a slack hand pepitas.

The sauce makes enough for 2 servings

Sweet Potato Toasts with Vegan Labneh

21 Saturday Apr 2018

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This is another recipe inspired by the talented Sukkari Life – who, I’m happy to say, has inspired me to get off my butt and finally start buying bulk nuts & spices – and to focus on reorganizing my pantry with a focus on reusable containers that aren’t a pain to use and that actually fit into my space and how I use it.

I’ve only been here 6 months – it’s about freaking time.

gluten-free, paleo, vegan, vegetarian

Sweet Potato Toasts with Vegan Labneh

Inspired by Vegan Labneh from Sukkari Life

1 sweet potato
1 c. cashews (soaked in warm water for at least 20 minutes)
1 Tbsp. rice vinegar
Juice of 1/2 lemon
Salt
1 – 2 tsp. dried rosemary
1 – 2 Tbsp. water
Dash white pepper
1 small garlic clove
Pomegranate arils
Pomegranate molasses (make sure to grab one with no sugar added!)

Preheat your oven to 200C. Wash your sweet potato and cut into “toasts” about 1/4 inch thick (or thinner if you happen to have a mandoline and want to make your life easier).

Arrange on a baking sheet, rub with a little oil, and hit with salt and black pepper.

Bake 25 – 35 minutes or until browned and blistered in spots – your thinner slices will be crispy and the thicker ones will still be good. Keep in mind that if you save some for tomorrow, your tomorrow toasts will not be shatter crisp like today’s. Which is still fine. I ate mine over 3 days and loved them cold and a touch floppy for breakfast on day 3.

While the toasts are toasting, blend everything else but the pomegranate products to form a thick paste not unlike a thick yogurt that happens to taste tangy.

To serve, spread the labneh on the toast and top with double pomegranate. Would also be delicious with a sprinkle of fresh thyme if you have it. I did not.

Serves a few, depending on the size of your potato

Butternut Squash Pasta with Pistachio Crumble

14 Saturday Apr 2018

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For some unknown reason, a lot of vegan-related content comes up in my YouTube feed (actually, I think it’s because of the intersection between vegan and minimalist content creators – for some reason, I follow a lot of them). I recently stumbled upon this really cool creator from Saudi Arabia – Sukkari Life. She is a young woman that vlogs about culture, veganism, yoga and minimalism – and is crazy inspirational. I absolutely love how she blends local culture and tastes with standard vegan fare – and if she can go zero waste in Saudi, I can certainly quit whining about the lack of options right next door.

Check her out if you haven’t already – Sukkari Life blog and YouTube – this recipe (and my next!) were inspired by her.

gluten-free, paleo, vegetarian, vegan (with omissions)

Butternut Squash Pasta with Pistachio Crumble

Inspired by Butternut Squash Pasta & Garlic Crumble by Sukkari Life

1 small butternut squash
1/2 c. water (or more)
1/2 tsp. ginger powder
1/2 tsp. dry oregano
1 clove garlic
1 tsp. turmeric powder
1 tsp. lime juice
1 – 2 Tbsp. fat of choice (I used a combo of ghee and olive oil)
Hand full rotisserie chicken per person (optional)
Shiritaki noodles (I eat 1 package alone – the rest of this recipe serves 2, so if you want dinner for 2 and eat like I do, grab 2 packages)

Pistachio Crumble

2 Tbsp. pistachios
2 Tbsp. pecan halves
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. sweet paprika
1/4 tsp. cumin powder
Salt & pepper
Nutritional yeast (optional)

First, slice your squash down the middle length-wise, rub with oil, salt & pepper and bake on 200C until soft (mine took about 30 minutes). Remove and let cool.

When the squash is cool, scoop about half a cup into a food processor and blend with the garlic clove, ginger powder, oregano, turmeric and lime juice. Add water until you get a sauce consistency you like. Taste. Add salt, pepper and cayenne to taste. Set aside.

In a large pan over high heat, dry toast your nuts. Set aside.

Knock the heat back to medium-high and add your fat of choice. Drain and rinse your noodles and add to the pan. Hit with salt and pepper and cook, stirring frequently, until the liquid has evaporated and the noodles begin to smell nutty.

While the pasta is working, add the crumble ingredients to your (washed and dried) food processor and turn into a crumble. This may be even better with a little fat added, but I just made a dry crumble.

When your pasta is where you want it, add the chicken if you’re doing chicken, let go a minute or two, and add the pasta sauce. Toss well and let cook an additional minute or two to combine properly. Dust with nutritional yeast if you are using. Hit with one last pass of salt and pepper.

Plate and top with the crumble. Some nice fresh parsley may also be nice.

Serves 2 for dinner 

Note: I ate the second half of this the next day for lunch with some leftover cabbage noodles cooked in ghee with rosemary/salt/pepper/garlic powder/onion powder, ground beef cooked with garlic powder/onion powder/salt/pepper and a few cloves roasted garlic and it was even better.

Curried Cabbage with Eggs

07 Saturday Apr 2018

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I was not sure this dish was going to turn out how I’d planned it to. I’m still on a Sri Lankan / curry kick, wanted to make some noodly cabbage, and thought I remembered seeing eggs with cabbage somewhere on the Internets or on a menu. Maybe. I’m glad I took a chance. This turned out fabulous.

Gluten-free, paleo, keto, vegetarian

Curried Cabbage with Eggs

1/2 small head cabbage (about 3 cups when cut into thin ribbons)
1 Tbsp. ginger garlic paste
1/2 red onion (about 1/2 cup diced)
1 Tbsp. madras curry
Pinch turmeric
1/2 tsp. chili flakes
2 – 3 Tbsp. fat of choice (I used ghee)
Juice of 1/2 lime

Cut your cabbage into ribbons and dice the onion.

Heat 2 Tbsp. fat in a large pan over medium. Add the cabbage, salt, and sautee until slightly browned – about 5 – 7 minutes.

When the cabbage is browned, push to the side and add the remaining Tablespoon fat, onion, curry powder, ginger garlic paste, turmeric and a bit more salt. Stir together and let go 1 – 2 minutes.

Stir into the cabbage and cook an additional 4 or 5 minutes or until the onions are soft and the cabbage is to your liking.

Take off the heat, sprinkle with the chili and stir. Toss with a couple cranks salt and the lime juice.

Place in a bowl and set aside while you make your eggs.

For The Eggs

2 eggs
1 Tbsp. fat of choice (I used ghee)
1 tsp. ginger garlic paste
1/2 tsp. yellow mustard seeds
1/2 tsp. turmeric
1 tsp. madras curry

Put the pan over medium-low heat. Add the fat, ginger garlic paste, mustard seeds, turmeric and curry and cook 1 – 2 minutes or until bloomed (fragrant).

Break the eggs into the pan and softly scramble until almost dry. Cut the heat.

Add on top of the cabbage and serve.

Makes 1 dinner sized serving or can stretch for 2 for lunch