Tag: gluten-free

Fall Harvest Soup

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This soup feels like a hearty, warm hug but gives a nice light dinner that doesn’t weigh one down.

Gluten-free, paleo, vegetarian, vegan, halal, Whole30

Fall Harvest Soup

1 medium carrot, chopped
2 sweet potatoes, peeled and chopped
3 cloves garlic, chopped
1 onion, chopped
2 cups kale, chopped
2 Tbsp. stock powder (I used a vegan chicken stock)
48 ounces water
1/2 can coconut milk
Generous sprinkle oregano
Generous sprinkle cumin
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. cayenne pepper
Liberal sprinkle black pepper
Liberal salt
1.5 Tbsp. butter or vegan equivalent
Big hand full pepitas toasted in 1/2 tsp. coconut aminos
Optional: 4 ounces turkey bresaola, crisped until browned in a dry pan

Prep all veggies and add to a slow or multi cooker with spices and liquids (everything but the butter, pepitas and bresaola).

Press the stew/soup setting.

When complete, open the lid and add the butter/butter substitute. Let cool a bit and blend all but 1/4 until smooth. Add the reserved 1/4 back in for texture.

Serve topped with the pepitas and bresaola if desired.

Serves 6

Cashew Chicken Zoodles

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This is a great little weeknight meal that comes together in a flash and manages to be both light and satisfying.

Gluten-free, paleo

Cashew Chicken Zoodles

Poached or rotisserie chicken, shredded
2 zucchini, processed into zoodles
1 carrot, finely chopped
3/4 cups cashews, toasted
Big hand full cilantro, chopped
Few squirts or teaspoons high smoke point oil (I used grapeseed)
2 Tbsp. your favorite nut butter
1 Tbsp. ketchup
1 Tbsp. date molasses
1 tsp. pomegranate molasses
1 Tbsp. sriracha
1 Tbsp. soy sauce
Juice of 2 limes
Tablespoon or so water (optional)
Salt & pepper

Zoodle the zucchinis and chop the carrots. Set each aside.

Dry toast the cashews, set aside and roughly chop.

To make the sauce, whisk together the nut butter, ketchup, molasseses, sriracha, soy and lime juice until smooth. If too thick, add a Tablespoon or so of water.

To assemble, heat the oil on medium-high. Add the carrots, sprinkle with a little salt and pepper and sautée until just beginning to soften. Add the Zoodles, hit with salt and pepper and sautée until the desired doneness has been reached (I go for just beginning to soften).

Add the sauce and stir to combine. Add the cashews and cilantro. Toss again. Toss your chicken in or serve on top (I used about 3 ounces poached and shredded chicken per bowl).

Serves 2 for dinner

Summer Roll in a Bowl

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This recipe came out of a craving for veggies and color + yet another scroll through Instagram for inspiration.

Summer rolls can be made a million different ways, but this version incorporates most of my favorite elements – some sort of crunchy brassica, sweetness from carrots, the fresh crispness of cucumber, and a little kick of heat from pretty red chilis.

I also tried to recreate a slightly less suspect in color version of the sweet chili sauce often served with rolled appetizers – and then went a little heavier on the savory components because I really like to doctor my own sauces tableside.

Gluten-free, vegetarian

Summer Roll in a Bowl

The Salad

1 inch fresh ginger, sliced into thin matchsticks
1 medium carrot, shredded or cut into matchsticks
1 cucumber, sliced into half moons
1 clove garlic, minced
1 red chili, sliced into matchsticks
2 green onions, sliced into thin rounds
1.5 cups red cabbage, finely chopped
2 cups rice noodles, soaked in hot water 10 minutes to soften and drained

The Dressing

2 Tbsp. honey
Juice of 2 limes
1 Tbsp. sriracha
3 Tbsp. neutral oil (I used canola)
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. fish sauce
2 tsp. red pepper flakes

Toppers

Big hand full chopped nuts for crunch and fat (I had roasted peanuts)
Big hand full chopped cilantro
Protein of choice (Simple poached chicken or shrimp would be great)

Boil water, add the rice noodles to a big bowl, and pour the boiling water over the noodles, making sure they are fully submerged. Let sit while you prep the rest o fly the salad.

Prep the salad veggies and add to a large bowl.

Whisk the dressing ingredients together and pour over the salad.

Drain the noodles and add to the salad + dressing, tossing to combine.

Let sit at least half an hour to combine flavors.

Add toppers, toss again and serve.

Serves 3 – 4

Miso Rosemary Squash Salad

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Screw it. The calendar says Fall, despite what the weather says. I’m tired of waiting and need some chilly weather comfort food!

gluten-free, vegetarian, vegan

Miso Rosemary Squash Salad

Dressing

1 Tablespoon white miso
1 Tablespoon date molasses
2 Tablespoons tahini
2 Tablespoons coconut aminos
1 Tablespoon oil
1 Tablespoon water

Salad

1-2 Tablespoons chopped fresh rosemary
1/2 butternut squash, seeds removed
Oil
Salt, pepper, ground cumin
Arugula

Toppers

1-2 Tablespoons zaatar
1 Tablespoon slivered almonds

Optional: Chicken or other protein

Preheat your oven to 200C. Scoop the seeds from the halved butternut squash, and drizzle with oil. Sprinkle rosemary, salt, pepper and ground cumin liberally. Roast 35-40 minutes or until soft.

Set aside until cool enough to handle, then scoop the roasted squash into a large bowl.

While the squash is working, add big handfuls of arugula to a large bowl. Whisk or whiz the dressing ingredients together. Add the squash when ready and sprinkle with the toppers.

Serves 2 as written; can easily be doubled.

Shredded Salad with Sunflower Spinach Dressing

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I know, I know – another weird-sounding recipe that turns out surprisingly good despite sounding wrong.

This is a great way to sneak in a liiiiiiiitle extra nutrition (not that this already packed salad needed more greens) on weeks when you feel like you haven’t seen a real vegetable (helloooo, adulting).

This salad also keeps well even dressed and, if you’re like me and enjoy confusing your friends, is easy enough to bulk up enough to serve a crowd.

Gluten-free, vegetarian, vegan, raw, paleo, Whole30

Shredded Salad with Sunflower Spinach Dressing

For the salad, add the following to a large bowl:

1 cup ribboned collards or kale

1.5 cups ribboned red cabbage

1.5 cups ribboned Napa cabbage

1 medium carrot, shredded

1 large red pepper, julienned

1 hand full mint, chopped

2 Tablespoons pickled jalapeños, chopped

1 big hand raw pumpkin seeds

For the dressing, add the following to a blender:

1 big hand hulled sunflower seeds

1/4 cups frozen spinach

Juice of 1 lemon

1 Tablespoon your favorite grainy mustard (y’all know my affinity for Maille)

1 Tablespoon Apple cider vinegar (I accidentally added 1.5 and it would have been too pungent on day 1 – I didn’t get around to eating a big bowl of this until day 2, so the flavor had mellowed)

2 teaspoons ground cumin

10 grinds salt

Generous sprinkle black pepper

2 teaspoons sweet paprika

50 pumps sprayable oil (or a few glugs)

A little water if needed to get things moving in the blender

Combine the dressing with the salad and either toss well or massage in.

Serves 3-4 as written; easily scaled up for more

Vegan Ricotta Stuffed Shells (Halal)

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Ooh. This turned out better than I expected. It’s not quite the same as the stuffed shells I used to make, since I generally use pork Italian sausage and my husband’s marinara, but it was pretty great nonetheless.

Gluten-free

Vegan Ricotta Stuffed Shells (Halal)

1 lb. ground veal
1 lb. ground beef
1/4 lb. smoked veal bacon
Big shells (gluten free or otherwise)
1/2 c. frozen spinach, thawed
Marinara sauce
Salt
Pepper
Dried basil
Dried oregano
Granulated garlic
Granulated onion

Vegan ricotta

1 block extra firm tofu, pressed
1 Tbsp. garlic oil
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
Juice of 2 lemons
2 Tbsp. nutritional yeast
Salt & pepper

Chop the bacon and add to a large pan over medium-high heat with a couple squirts garlic oil. Sautée a few minutes until beginning to cook. Add the ground meats and break up. Season liberally with oregano, basil, salt, pepper, onion & garlic. Sautée until cooked through; taste and add more seasoning as necessary.

While the meat is working, pulse all ricotta ingredients together in a food processor until combined and it looks like ricotta cheese. Taste and add more salt or acid as needed.

Preheat the oven to roughly 350F and cook the shells to almost al dente. Drain.

To assemble, lay a thin layer of marinara in a baking dish, followed by some spinach. Combine equal parts meat mixture and cheese in a small bowl: stuff each shell to the Max with filling and nestle onto the marinara and spinach. Cover all with the rest of the marinara.

Bake 15 – 20 mins until the pasta has finished its cooking time and everything is nice and warmed through. I prefer the tips of my baked pasta to be the slightest bit burnt on the edges.

Serve with a generous sprinkle cashew Parmesan if you’ve got it.

Serves a bunch – this makes a ton of meat and enough ricotta to stuff enough shells for at least 4

Veggie Rice Noodle Salad Two Ways

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This is one of those ‘I was of two minds while at the grocery store and couldn’t quite remember what I was making recipes.’ Don’t you love those days?

This happened to turn out really well, though – both for the dressing I’d written out and forgot at home, and the one I cobbled together in my head while wandering the aisles of my grocery a whole day in the week later than usual. I guess yay, me for thinking on my feet when I didn’t really have to?

Gluten-free, vegetarian, pescatarian

Dressing 2

Veggie Rice Noodle Salad Two Ways

For the salad:

Rice noodles – 1/2 – 1 c. per person
Microgreens
Radicchio, chopped
Cucumber, sliced into moons
Optional: snow peas, shrimp, slivered almonds, sesame seeds

Dressing 1

2 Tbsp. tahini
2 Tbsp. soy sauce
Juice of 2 small limes
10 squirts garlic oil

Dressing 2

1 Tbsp. mustard oil
2 tsp. Apple cider vinegar
1/2 tsp. honey
1.5 Tbsp. grainy mustard
Salt & pepper

First, set the noodles to soak for a full 10 minutes in water that has just come up to the boil. Drain when soft and pliable.

Toss with the rest of the salad ingredients.

Toss again with the dressing of your choice. Taste and add salt, pepper or lemon to taste.

Serves 2 – 4

Grapefruit Salsa Salmon

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This is a quick, light meal perfect for the heat of Summer or when you’ve had enough of feeling locked in a dark Winter and need a little sunshine on your plate.

Gluten-free, Paleo, pescatarian, Whole30

Grapefruit Salsa Salmon

4 salmon filets
1/4 c. coconut aminos or soy sauce
2 Tbsp. sriracha (check your labels)
1 inch ginger, grated
4 squirts garlic oil
2 Tbsp. pineapple juice

First, prep the ingredients above to form a marinade. Marinate the fish for 3 – 6 hours.

When it’s time to cook, pull the fish, pat dry and sautée over medium-high with a little oil until your desired doneness is reached.

To make the salsa, combine:

1 grapefruit, supremed
1 orange, supremed
1.5 c. cherry tomatoes, halved
1/4 c. cilantro, chopped
Juice of 2 small limes
1 inch ginger, grated
Generous sprinkle cumin
Salt & pepper

Serve with slices of avocado, roasted mixed potatoes and a squeeze of lime.

Serves 4

Vegan Cheesy Gochujang Noodles

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Some days I don’t know why I get into my head the taste combinations I do. This is not one of those days. For some reason, something a couple I love on YouTube had said in a video I watched who knows how long ago popped into my head and I just couldn’t shake the desire to find out what cheese + Gochujang tasted like.

(Side note: if you like food, are interested in either Asian cuisines or finding out what it’s like to live in either Korea or Japan as a North American expat, check out Simon and Martina’s channel and blog: Eat Your Kimchi. It’s well worth the binge watch. Find them, and the recipe whose vague memory inspired this one here. Now, back to your regularly scheduled blah-blah!)

Now, I can’t do animal cheese, and I’m not even trying to pretend that this version tastes like cheese cheese (I think if I added garlic powder and mustard powder it might – but I’m still reintroducing foods, and Gochujang was my challenge food today), but it has a hint of cheesiness and a nice richness from the coconut milk.

If you’re batch cooking this recipe, maybe add a bit more coconut milk to the mix – mine turned out a bit clumped-together for subsequent meals; it loosened up on heating and stirring, but it could have been a skosh freer in the storage container.

Gluten-free, vegetarian, vegan

Vegan Cheesy Gochujang Noodles

3 Tbsp. gochujang
1/4 c. sesame oil
1/4 c. soy sauce or coconut aminos
1/4 c. nutritional yeast
1.5 in. grated ginger
1/4 c. coconut milk
Garlic oil
Bok choy, chopped
Rice noodles
Green onions
Sesame seeds
Ketjap manis

First, boil some water and set your rice noodles to soak – I do 1/2 – 1 cup per serving.

While the noodles are soaking, chop the bok choy and sautée in a large skillet over medium-high in a few squirts garlic oil. Season with a little sprinkle soy sauce/coconut aminos to season.

While those are both going, whiz together the ingredients from coconut milk up to make a sauce.

Slice the green onions and set aside for garnish. If you’re not vegan, prep your protein too (egg, little shrimps and rotisserie chicken all go great here). Grab your sesame seeds.

When the bok choy is cooked to your liking, drain the noodles and add to the pan. Stir with tongs to break them apart gently and fully incorporate the veggies. Add the sauce and stir again. Cook everything together a few minutes.

Top with the green onions, a generous sprinkle of sesame seeds, optional protein, and a swirl of ketjap manis.

The sauce makes enough to support 2.5 big servings

Canned Tuna Poke Bowl

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Yeah, yeah, yeah, I know – sacrilege. Canned tuna in a poke bowl.

This may not be an Insta-friendly hippie bowl filled with sunshine and $15 worth of amazeballs seafood, but it is delicious, and utilizes a current obsession of mine: the humble can of tuna.

Gluten-free, paleo, pescatarian, FODMAP-reintroduction friendly

Canned Tuna Poke Bowl

Pickled element:
1/3 – 1/2 cup chopped daikon radish
1/3 – 1/2 cup chopped cucumber
1/2 cup rice vinegar
1/2 cup water
Big pinch red pepper flakes

Combine all pickle ingredients, shake well and set aside for at least half an hour to come to some sort of quick pickle before assembling your bowl.

Dressing:
 1/2 cup sesame oil
1/4 cup soy sauce, tamari or coconut aminos
2 Tbsp. rice vinegar
2 Tbsp. pineapple juice
1 Tbsp. sriracha
2 tsp. pickled ginger, minced
Juice of 1 lime

Combine all dressing ingredients and shake well. Each serving gets 2 – 3 Tbsp. of sauce.

The rice base:
 1 cup raw rice (or use cauli rice if paleo)
1/4 cup pickled ginger, minced
1/4 cup rice vinegar
1/4 cup furikake
1/2 sheet nori, snipped into tiny pieces
Hefty sprinkle shichimi togarishi seasoning

Cook the rice to your liking and before it cools, add the other ingredients, working into the warm rice with either a silicone spatula or wooden spoon. Each bowl gets 1/2 – 1 cup rice.

Bowl toppings:
 Canned tuna (I used 60 – 95g cans plain or lemon pepper seasoned)
Mango (especially good if you need a FODMAP challenge food)
Sprouts
Carrot matchsticks
Avocado (also a good FODMAP challenge food)
Fried egg
Cilantro
Pickled element
Poke dressing

Lay a base of rice and top with any and all of these toppings. Spoon 2 – 3 Tbsp. dressing over top and enjoy.

Serves 4 – 6, depending upon how hefty your rice/”rice” servings are.