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Tag Archives: vegan

Harvest Cauliflower Pilaf

23 Saturday Nov 2019

Posted by cochrancj in Recipes, Whole30

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Tags

apple, cauliflower, dairy-free, fall, gluten-free, healthy, holiday, main, main dish, main dishes, paleo, party, recipe, recipes, salad, salads, side dishes, sides, vegan, vegetables, vegetarian, Whole30

Ok, so I’m on a harvest-theme here lately, and all the dishes that have been making me happy speak of (North American) Fall.

This dish is lighter-than-expected, makes a lovely salad for surprise company, and can be bulked up easily to feed a crowd.

It’s also fantastic topped with leftover turkey pancetta and pepitas from last week’s Fall Harvest Soup recipe.

Quick note: if your coconut flakes look like mine (shreds) and you toast your cauliflower as deeply as me (I like some burnt pieces), this dish may look like it has croutons in it. Which was giving my brain a weird disconnect that was less than pleasant. The coconut in here is actually really pleasant and gives a nice little subtly sweet nuttiness with a bit of texture.

Gluten-free, paleo, vegetarian, vegan, Whole30

Harvest Cauliflower Pilaf

1 smallish head cauliflower, cut into small bits or riced (I did small bits because with my current kitchen setup I just can’t be bothered to fully rice cauliflower)

1 apple (Granny Smith or Fuji – you want something with a bit of tartness or crispness)

2 cloves garlic, minced

Double hand full flat leaf parsley, chopped

Pomegranate seeds (I’m lazy and buy mine prepared – I used a good amount and keep adding more fresh every time I go for leftovers because they’re delightful and so very pretty. Use however much your eye wants to bring nice color to this otherwise very green dish)

3 Tbsp. coconut milk (optional)

Juice of 1 lemon

2 Tbsp. pomegranate molasses

Few generous sprays oil (I love a grape seed oil pump I’ve been using lately – it’s really cutting down on the amount of oil I feel I have to use)

Generous sprinkle black pepper

Liberal amount of salt

Generous sprinkle cayenne pepper

Generous sprinkle curry powder

Generous sprinkle cumin powder

1/2 cup slivered almonds

1/4 cup unsweet shredded or flaked coconut

Preheat your oven to 200C (400F). Prep a baking sheet with a liner, process your cauliflower into tiny bits, and spread in a single layer.

Hit with the oil, salt, pepper, cayenne, cumin, and curry). Toss and roast for 35-40 minutes or until your desired toastiness is achieved.

In the last 5 minutes (or if you forget, stir the cauliflower, flip the pan around and put back in the oven), chuck the almonds & coconut on the pan. Roast to toast 3-5 minutes, being careful to watch and make sure these delicate additions don’t burn.

When done, add to a large bowl.

Chop and toss in the apple, garlic and parsley. Add the coconut milk, lemon juice and pomegranate molasses. Toss to combine. Add enough pomegranate arils to make yourself happy.

Serve room temp or cold – either way is fantastic.

Serves 4 as a meal or a party as part of a larger spread

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Fall Harvest Soup

16 Saturday Nov 2019

Posted by cochrancj in Recipes

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Tags

carrot, chicken, dairy-free, fall, gluten-free, halal, healthy, instant pot, kale, main, main dishes, paleo, potato, poultry, recipe, recipes, slow-cooked, slow-cooker, soup, turkey, vegan, vegetables, vegetarian, Whole30

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

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Miso Rosemary Squash Salad

26 Saturday Oct 2019

Posted by cochrancj in Recipes

≈ Leave a comment

Tags

chicken, fall, gluten-free, main, main dish, main dishes, poultry, recipes, salad, salads, side dishes, sides, squash, vegan, vegetarian

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.

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Shredded Salad with Sunflower Spinach Dressing

05 Saturday Oct 2019

Posted by cochrancj in Recipes

≈ 2 Comments

Tags

gluten-free, main dishes, paleo, party, recipes, salad, salads, side dishes, sides, Summer, vegan, vegetables, vegetarian, Whole30

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

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Vegan Cheesy Gochujang Noodles

07 Saturday Sep 2019

Posted by cochrancj in Recipes

≈ Leave a comment

Tags

asian, chicken, egg, eggs, gluten-free, Korean, main dish, main dishes, noodles, pasta, poultry, recipe, recipes, sauce, sauces, seafood, shrimp, vegan, vegetarian

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

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Orange Miso Bowl

10 Saturday Aug 2019

Posted by cochrancj in Recipes

≈ Leave a comment

Tags

FODMAP, gluten-free, main dishes, recipes, side dishes, vegan, vegetarian

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.

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Spicy Lime Vinaigrette Meal Base Two Ways

27 Saturday Jul 2019

Posted by cochrancj in Recipes

≈ 3 Comments

Tags

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

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.

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Cucumber Carrot Greens

13 Saturday Jul 2019

Posted by cochrancj in Recipes

≈ 2 Comments

Tags

FODMAP, gluten-free, paleo, recipes, salad, side dishes, vegan, vegetarian, Whole30

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

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Mango Coconut Ice Cream

29 Saturday Jun 2019

Posted by cochrancj in Recipes

≈ 1 Comment

Tags

dessert, Elimination Diet, gluten-free, paleo, recipes, vegan, vegetarian

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

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Elimination Diet Friendly Overnight Oats

15 Saturday Jun 2019

Posted by cochrancj in Recipes

≈ Leave a comment

Tags

breakfast, Elimination Diet, gluten-free, main dishes, recipes, vegan, vegetarian

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

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