Tag Archives: vegan

Orange Miso Bowl

10 Saturday Aug 2019

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This recipe came from a craving I was having for my Miso Pepita Broiled Squash but couldn’t remember what was in it aside from miso – and then I went in a wildly different direction because of what I had on hand + FODMAP issues. Actually, that other recipe is pretty FODMAP-friendly as well, in case you want to give it a whirl.

Gluten-free, vegetarian, vegan, FODMAP

Orange Miso Bowl

Medium butternut squash, peeled and cut into bite-sized chunks
Medium to large sweet potato, peeled and cut into bite-sized chunks
Large carrot, cut into bite-sized chunks
2 Tbsp. white miso
1 Tbsp. crushed or grated ginger
1 Tbsp. honey or maple syrup or date syrup
Juice + zest of 1 orange
2 Tbsp. olive oil
Salt, pepper and ground cumin

Preheat your oven to 200C/400F. Whiz all the non-veggie ingredients together (minus the spices) to form a dressing.

Chuck your veggies onto a large prepared baking sheet, and drizzle half the dressing over top. Toss to coat well. Sprinkle with the spices.

Bake for 25 – 35 minutes or until done to your liking. Pull from the oven, drizzle with the second half of the dressing, and serve.

Serves 4 – 6, depending on serving size and what you do with it. I ate mine most days with a little protein and called it a meal. I had intended on serving with wilted baby spinach and had thoughts of turning it into a hash one day – but those things never quite materialized.

Spicy Lime Vinaigrette Meal Base Two Ways

27 Saturday Jul 2019

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This past week, all I could fathom making were things involving lime juice and chili flakes. A weird craving, I know, but my brain was in search of something simple I could use to dress up a couple different meal variations while requiring the least effort possible. I think this was a success – I felt like my diet was fairly varied, I got the lime punch and heat I was missing, and because I batch cooked, meal time while hangry didn’t beckon me to easily overeat.

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

Spicy Lime Vinaigrette

1/2 cup fresh lime + orange juice
1/2 cup olive oil
2 tsp. red pepper flakes (or more to taste)
2 tsp. ground cumin
2 Tbsp. soy sauce, tamari or coconut aminos depending on your diet

Mix all ingredients together and give a good whisk or shake. Dole out through the week like liquid gold.

Now, what to pair with this bounty? I went two routes: a simple cold salad and a warm veggie bowl.

Summer Salad with Spicy Lime Vinaigrette

1.5 cups chopped cucumber
2 cups cherry tomatoes, halved
1.5 Tbsp. minced or grated ginger
4 Tbsp. chopped cilantro
About 1/4 cup of the Spicy Lime Vinaigrette above

Optional toppers: shredded rotisserie chicken, rice/quinoa blend. This is also great as a stand-alone salad.

Mix all ingredients and let marinate a few hours or overnight. When serving, make sure to salt & pepper to taste and add more red pepper if you want more heat.

Spicy Lime Vinaigrette Summer Veggie Bowls

3 cups chopped zucchini and carrots in whatever mix makes you happy
Garlic oil
1/4 – 1/2 cup FODMAP-friendly stock
Salt, pepper and ground cumin to taste

Heat a large sautee pan over medium-high heat. Spray with a little garlic oil (or drizzle). Add the veggies, salt, pepper and cumin. Sautee, stirring occasionally, until they are on their way to browning nicely. Add 1/4 cup of the stock, cook until the liquid is evaporated. Repeat for another round if your carrots still aren’t soft. Taste for seasoning this second time and adjust if necessary.

Makes 3 – 4 servings as part of a larger bowl. I served mine most days with a blend of long grain rice + quinoa, a couple Tablespoons of the vinaigrette, and a hand full of rotisserie chicken. One day, I switched it up and went with chili tuna + brown rice pasta.

Cucumber Carrot Greens

13 Saturday Jul 2019

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This recipe came about because after ODing on pork, potatoes and Diet Coke (to the point I didn’t want to see another potato or fizzy drink which is suuuuuuper weird since that was 90% of younger-me’s diet) during my recent German vacation, I needed a reset. And what says “reset” more than Japanese food and bok choy?

Gluten-free, vegetarian, vegan, Paleo, Whole30, FODMAP

Cucumber Carrot Greens

1 – 2 c. chopped cucumbers
Few grinds salt
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
2 Tbsp. soy sauce or coconut aminos if Paleo
1 Tbsp. lime juice
1/2 – 2 tsp. red pepper flakes
1 Tbsp. sesame seeds
1.5 c. carrots, in thin coins
3/4 – 1 c. chopped bok choy
1 inch ginger, peeled and chopped
Few sprays garlic oil

In a large pan, heat the garlic oil over medium-high. Add the ginger and stir-fry until fragrant.

Add the carrots and 2 Tablespoons water. Stir-fry until just beginning to soften.

Add the bok choy and 2 Tablespoons water. Stir-fry until softened.

Turn the heat off and set aside while you whisk the rest of the ingredients together.

Add the cooked veggies to the cucumber and dressing and toss again.

Serves 4

Mango Coconut Ice Cream

29 Saturday Jun 2019

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The FODMAP-friendly, vegan Dole Whip I was working on this week didn’t work near as well as this dessert I made a couple weeks ago – which is a bummer, because this was awesome and mangoes are a no-go at the moment.

Gluten-free, Paleo, vegetarian, vegan, elimination diet

Mango Coconut Ice Cream

1 cup full-fat canned coconut milk
1 1/3 cups frozen mango
1 tsp. vanilla extract

Blend all together and freeze. Serve topped with your favorite berries.

Serves 4

Elimination Diet Friendly Overnight Oats

15 Saturday Jun 2019

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This was my staple breakfast while on the IFM Elimination Diet. It’s (relatively) quick, easy, and can be batch-cooked ahead of time so you have plenty on hand.

Gluten-free, vegetarian, vegan, elimination diet

Elimination Diet Friendly Overnight Oats

1/4 cup measure rolled oats
1/4 cup measure + half water
Few grinds salt
1-2 Tbsp. pumpkin (I did 2 because I like the taste; if you don’t want yours as vegetal, cut back to 1 Tbsp.)
1 Tbsp. tahini
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cardamom
1/4 tsp. nutmeg
1/2 tsp. raw pumpkin seeds
1/2 tsp. slivered almonds

Combine the oats, water, salt & pumpkin. Let sit overnight or batch prep for the week.

To serve, top with everything else.

This quantity serves 1

Eggplant Soba

25 Saturday May 2019

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This recipe is the first stab at recreating a bread spread I had at lunch one day that was so magical I couldn’t for the life of me figure out what it was. I thought some form of mustard with cardamom, but no – hidden veggies! Yay, hidden veggies!

This version isn’t half bad. It isn’t quite there, so expect to see more attempts this summer – but it’s good. And it was delicious swirled into some leftover buckwheat noodles with nice crunchy radishes on top.

gluten-free, vegetarian, vegan

Eggplant Soba

4 small Italian eggplants
10 garlic cloves, halved
Neutral oil
1/2 small onion, chopped
2 tsp, fresh ginger, minced
1 Tbsp. ground cumin
3 tsp. ground coriander
1 tsp. ground cardamom
2 tsp. cayenne powder
2 tsp. lemon powder
2 Tbsp. rice vinegar
Salt & pepper
1 stack soba noodles per person to serve
2 – 4 thinly sliced radishes per person to serve
1 green onion, thinly sliced to serve

Halve your eggplants lengthwise and cross-hatch score. Salt, and lay face down on a cooling rack to drain for 10 minutes.

When your eggplants have drained, pat dry and preheat your oven to 200 – 220C. Line a baking sheet with foil or a silpat.

Fill the scores of the eggplants with the garlic halves. Drizzle some oil over top and sear in a large pan 3 – 5 minutes or until you get some color. Transfer to the prepared baking sheet face side up.

Roast eggplants 20 – 30 minutes or until softened and cooked through. Pull from the oven and set aside until cool enough to handle.

This is a good time to make the soba according to package directions.

When your eggplant is cooled, scoop the flesh into a blender or food processor.

In your searing pan, toast the onion and spices in 2 Tbsp. oil over medium-high heat until the spices are fragrant and the onions are beginning to go translucent. Add the mixture to the eggplant and blitz. Taste, add the vinegar (if desired) and salt and pepper to taste.

Serve tangled into the buckwheat noodles and topped with the green onions and radish if desired.

Makes enough sauce to feed 4

Herbed Hummus Dip

11 Saturday May 2019

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Mmmmm … hummus. This quick to whip together dip is a fantastic last-minute thing to bring to a party, and pairs well with pretty much anything you want to dip in it (I served with raw veggies & pretzels, but potato chips were also fantastic).

gluten-free, vegetarian, vegan

Herbed Hummus Dip

Prepared hummus
4 Tbsp. olive oil
Big hand parsley
Big hand mint
Juice of 1 lemon
1 green chili
1 tsp. ground cumin
Salt & pepper
Toasted pine nuts
Pomegranate molasses
Zaatar

Whiz together the herbs, oil, lemon juice, chili & cumin. Salt and pepper to taste.

Add the hummus to a small bowl. Swirl the herby oil over top. Add a swirl of pomegranate molasses. Sprinkle with the pine nuts. Dust with zaatar. Serve

Makes enough for a 6-person game night with a second dip

Brunch Yogurt 3 Ways

04 Saturday May 2019

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Here are three super simple but impressive ways to serve yogurt to your guests as part of a brunch spread. All are at least gluten-free, paleo and (lacto ovo) vegetarian; and all can be made vegan.

gluten-free, paleo, vegetarian

Simple Peanut Butter Granola

1/4 c. date molasses
1/3 c. peanut butter
1 – 1.5 c. rolled oats
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
Pinch salt

Melt the date molasses and peanut butter together in a glass measuring cup or small pan. Add the rest of the ingredients and stir until all the oats have been incorporated.

Spread evenly over a baking sheet lined with a silpat or baking paper, making sure to leave some clumps.

Bake at 325 F for 20 minutes or so or until starting to brown. Let sit on the pan until cool. Transfer to a jar or bowl.

Citrus Curd

1 c. citrus juice (I used a combo of grapefruit, blood orange & lemon)
Zest of 1 of those fruits
1 whole egg
2 egg yolks
2 Tbsp. honey
4 Tbsp. unsalted butter
Pinch salt

Bring the juice to a simmer in a small pan over medium-high heat. Simmer until liquid is reduced to 3/4 cup. Transfer to a glass cup to cool. Add zest.

In a separate bowl, whisk the egg, yolks and honey.

Drizzle the cooled juice into the mixture in a steady stream while whisking.

Pour the eggy juice back into the pan over medium heat. Stir continuously until the mixture thickens to the texture of pudding.

Strain to remove any little bits of egg that cooked and transfer to a jar or bowl. Refrigerate to set.

Quick Berry Chia Jam

500g bag frozen mixed berries
1/4 c. chia seeds
2 Tbsp. orange juice
4 Tbsp. date molasses
1 tsp. vanilla extract

Combine all ingredients. Sit on the counter to defrost for 3 hours or in the fridge overnight. Mash with a potato masher until desired chunkiness is achieved. Chill 20 – 30 minutes to set.

Roasted Citrus Galettes

27 Saturday Apr 2019

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This is a super simple and beautiful way to serve up some late winter/Spring citrus fruits – and yes, you can eat the peels!

Makes a great brunch spread centerpiece- stay tuned next week for 3 quick and easy yogurt additions to serve alongside.

Gluten-free, paleo, vegetarian, vegan

Roasted Citrus Galettes

Grapefruits, blood oranges, clementines – whatever looks good at the grocery
Olive or neutral oil
Rosemary or thyme (preferably fresh, but work with what you have)
Salt
Date molasses or honey
Phyllo dough squares or toast or some other hand-to-mouth vehicle (gluten free if you need!)
Optional: goat cheese or vegan spreadable cheese

Preheat your oven to 350 F and prep a sheet pan with silpat or baking paper.

Scrub your citrus and slice into 1/4 inch thick rounds. Quarter the slices and arrange on the baking tray.

Sprinkle with herbs, oil, and a little salt.

Bake 25 – 30 minutes or until nicely browned and caramelized. In the last 5 minutes or so if cooking, drizzle a little honey or date molasses over top.

Bake your dough squares, toast your toast, or prep whatever eating vehicle you are using.

To serve, spread the base with cheese if you want and tip with a tangle of caramelized sweet and tangy and bitter all at once citrus.

A Standard Southern Slaw

02 Saturday Feb 2019

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This year for his birthday, DH requested a Southern-style feast to go with games and an ice cream cake.

Southern, I can do – no problem. The ice cream cake was a stretch (shudder remembering all the terrible ice cream cakes I had growing up and the disappointment that they still had icing), but it went over well – as did my backup lactose-free salted caramel ice cream stuffed red velvet cupcakes.

This simple slaw I made so we’d have a (non-fried) veggie (the fried okra I made was a big hit as well), and something with a little crunch. Lactose-free mac-n-cheese that certainly didn’t taste it and pulled pork with ENC style sauce rounded out the day.

gluten-free, paleo, vegetarian, vegan

A Standard Southern Slaw

About 2 cups shredded red cabbage
About 2 cups shredded green cabbage
1 Granny Smith Apple, chopped
1/4 white onion, minced
1/2 cup your favorite mayo or mayo substitute
1 Tbsp. Apple cider vinegar
1 Tbsp. your favorite mustard
1 Tbsp. lemon juice
1/2 tsp. ground cumin
Liberal salt & black pepper

In a large bowl, whisk together the dressing ingredients (mayo and below).

Add the fruit & veggies and mix with your hands, massaging the dressing into the cabbage. Liberally salt & pepper.

Let sit in the fridge a couple hours to marinate and serve.

Serves enough for a party