Tag: vegetarian

A Standard Southern Slaw

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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

Guac Noodles with Miso Pesto

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This recipe comes largely courtesy of Heidi Swanson from 101 Cookbook’s Instagram feed. She mentioned restocking her freezer after a move and the outline of what she calls Winter Green Miso Paste and it sounded fabulous, so I decided to make my own version.

And boy am I glad I did. This stuff is versatile! I served it with shiritaki noodles, a neutral guacamole, roasted broccoli & batch cooked ground chicken, but it would also be fantastic baked with salmon, swirled into soup, piled into or onto root vegetables, or thinned a bit and used in place of chimichurri to dress up red meat.

Gluten-free, vegetarian, vegan, low carb

Guac Noodles with Miso Pesto

First, make the pesto by whizzing:

1/2 c. yellow miso
3/4 c. your favorite oil
6 large cloves garlic
3 Tbsp. fresh rosemary
1 bunch cilantro
1 bunch parsley
16 garlic chives
2 inches fresh ginger
2 tsp. vinegar
Salt & pepper

Then, the noodles:

1 pack shiritaki or kontjac noodles
2 tsp. stock powder (I used Ina Parman’s chicken, which is strangely vegan)
2 tsp. your favorite oil

Drain and rinse noodles. In a medium pan, heat the oil over medium-high heat. Add the noodles and stock powder and cook until noodles are dried.

While the noodles are working, make a neutral guacamole by smashing:

1 avocado
Juice 1/2 lemon
2 tsp. garlic powder
2 tsp. onion powder
Salt & white pepper

To serve, combine and eat as-is or round out with roasted broccoli and/or ground chicken.

Makes a bunch of sauce – enough to freeze, enough guac for days, and 1-2 servings noodles

Dairy-Free Potatoes Au Gratin

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So. Freakin. Good. Such a 💩 picture.

I haven’t had potatoes au gratin for years, and I’m happy DH requested it for Christmas dinner, and that I found a dairy-free version online to riff on. This was fantastic, and my guests had no idea it was dairy-free until I told them.

You can’t taste the coconut at all.

Note: I used lactose-free sharp cheddar cow cheese. This doesn’t bother my stomach, but if you’re vegan, I’ve really liked the Daiya shredded cheeses.

gluten-free, vegetarian

Dairy-Free Potatoes Au Gratin

3.5 lbs. potatoes, sliced 1/8 in. thick
6 cloves garlic, minced
2 – 3 shallots (about 3-4 c minced)
2 tsp. olive oil
14 oz. coconut cream
1 c. unsweetened almond milk
1/2 tsp. ground nutmeg
1 tsp. dried oregano
1 tsp. dried basil
Salt & pepper
1/2 c. chicken broth
2 Tbsp. cornstarch
Shredded lactose free cheddar

Preheat your oven to 200C.

Grease your pan if you’re not using a disposable – you want something rectangular.

In a large pan, sautée the shallot and garlic in the oil until softened and starting to brown.

Add the coconut cream, almond milk, spices, salt & pepper and bring to a gentle boil.

Boil 10 mins. While that’s working, slice the potatoes and add to another large bowl – covering with cold water so the potatoes don’t brown.

To the coconut mixture, add a slurry of the chicken broth & cornstarch. Stir vigorously to thicken the sauce.

To assemble, make a slightly overlapping layer of the potatoes, top with sauce and cheese and repeat until you run out of potatoes. You want the top layer to be potatoes followed by a generous layer of cheese.

Cover with foil and bake 60-75 minutes or until a knife inserted in the middle meets no resistance.

Remove the foil and bake 5-10 minutes or until the cheese browns. If your oven has a broil function, more the better.

Serves a bunch

Roasted Carrot & Onion Salad

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It was a roasted veggie kind of holiday around here. This one I initially served lukewarm with a rib roast and killer lactose-free potatoes au gratin, but I’m happy to report that it makes a killer hot hash the next day with eggs and chunks of beef. 🤤

Next time I may either not share with friends, or make more: this dish turned out really well.

gluten-free, paleo, vegetarian, vegan, Whole30

Roasted Carrot & Onion Salad

2 lbs. carrots
1 – 2 fennel bulbs
2 large red onions
Neutral oil for roasting
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. pepitas
2 tsp. sweet paprika
2 tsp. smoky chili powder
2 tsp. ground coriander
1 Tbsp. lemon juice
Small hand full fresh mint, chopped
Salt & pepper

In a 200-ish C (around 425F) oven, bake your fennel & onion which you’ve sliced into thin wedges, arranged with plenty of space on a baking sheet, drizzled with oil and sprinkled with salt & pepper. Bake 25 minutes.

On a separate baking sheet, add the carrots which you’ve cut into 3-ish inch chunks, oiled & seasoned. Bake 25 minutes or until everything is well browned and almost burnt in spots.

Actually, if the onion is a bit crispy, it’s even better.

Toss the rest of the ingredients together in a large bowl to form a vinaigrette.

Add the veggies & toss again.

Serves a bunch

Orange Beet Salad

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This dish made a nice light little punch of vegetable brightness for a holiday potluck.

Hence the fake picture.

I’ll insert the real and terrible pic I took after the recipe – suffice it to say, wine + taking pictures basically in the dark is not a great combo.

gluten-free, paleo, vegetarian, vegan, Whole30

Orange Beet Salad

5 roasted and de-skinned beets
1 small head roasted cauliflower (toast until deeply browned)
4 Tbsp. olive oil
1/2 c. hazelnuts
4 small oranges (not naval – something tastier)
1 shallot (about 3 T when minced)
2 Tbsp. red wine vinegar
2 tsp. pomegranate molasses
2 tsp. ground cumin
1 Tbsp. lemon juice
2 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. fresh parsley
4 – 5 Tbsp. fresh tarragon
Salt & pepper

Add your cauliflower to a large bowl. Chop the beets and add. Peel, segment, de-seed and halve the oranges minus one half.

Squeeze that last half orange into a small bowl (about 2 Tbsp. juice). Add the lemon juice, olive oil, molasses, vinegar and spices. Chop and add the parsley. Mince and add the shallot. Add salt & pepper.

Pour over the salad and toss.

In a dry pan, toast the hazelnuts. Chop and toss on the top of the salad with the chopped tarragon.

Serves a party

Smothered Butternut Squash

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The sauce on this recipe is addicting. So much so, I’ve managed to eat half a squash today and want more sauce.

What is it with me and raw garlic? I can’t get enough.

Gluten-free, paleo, vegetarian, vegan

Smothered Butternut Squash

1 smallish butternut squash
8-10 cloves garlic
1/2 – 2/3 c. olive oil
2 Tbsp. grainy mustard
4 tsp. sweet paprika
Generous salt
Generous pepper

First, preheat your oven to 200C and prep a baking tray with tinfoil.

Cut the stem ends off your squash, and halve down the middle lengthwise. Scoop the seeds and discard.

Now make your dressing by whizzing all the remaining ingredients.

Spoon a generous amount over each cut half of squash and arrange face up on the sheet.

Bake 25 – 35 minutes or until the thickest part is soft.

To serve, you can either scoop out of the skin in the kitchen, table side, or eat the skins. Whatever your fancy.

Serve with the rest of the sauce drizzled over top (or in my case, slathered).

Should serve 4 with a small squash

Pear + Radish Salad

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It’s the season of potlucks – or one of them, at least, and as such I’ve been in my typical ‘vegan veggie things in a bowl with zero gluten – but nuts, so no suitable for almost but not quite everyone’ mode.

This salad as written makes a ton. Like 2 trays full, which is overkill for a 10-person potluck. Hopefully, more will turn up – or everyone comes hungry. I’ve got too many party leftovers at my house.

Gluten-free, paleo, vegetarian, vegan

Pear + Radish Salad

A crapton shredded kale (I used something like 6 – 8 cups because that was the size of my package – this dictated the size of my salad because I didn’t want leftovers)
2-3 cups chopped red cabbage
6 smallish pears, chopped
20 radishes (I used English Breakfast, but watermelon or another peppery variety would be even better)
2 hand fulls slivered almonds
1 hand full raw pepitas
2 hands full pine nuts
1 bunch snipped chives

For the dressing

Note: I doubled this recipe to get the amount of dressing I wanted

1/4 c. lemon juice
4 cloves garlic
1.5 Tbsp. date molasses
4-5 glugs or turns around the mixer olive oil
Hand full parsley
4 sprigs thyme
1/4 c. tahini
1/4 c. water
1 Tbsp. grainy mustard (if you’ve been reading awhile, you’ll know by this I always mean Maille Wholegrain because it’s my 😍)
1 green onion
Generous salt & pepper

Prep all salad ingredients and add to a vessel of some sort. Whiz the dressing together in your food processor and pour over the salad. Massage with your hands to combine and work into the kale.

Serves a party

Yogurt Leeks & Eggs

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I *think* I remember seeing a dish along these lines in the pages of one of Ottolenghi’s cookbooks – or somewhere on a Lebanese menu, and I got a craving.

Plus, I found leeks at the local grocery – Whoo hoo!

Gluten-free, paleo, (lacto ovo) vegetarian, keto

Yogurt Leeks & Eggs

4 oz. sliced button mushrooms
2 leeks
1-2 Tbsp. ghee
2 eggs per person
1 Tbsp. dried oregano
1 Tbsp. garlic powder
2 tsp. ground cumin
2 tsp. your favorite curry powder
Salt & pepper
Hand full fresh herbs (I had parsley & chives)
Yogurt (I used non-dairy)
Lemon powder (or sumac)

Chop your mushrooms, wash your leeks and slice into thin moons, chop your herbs.

In a large pan, heat the ghee over medium – medium-high heat. Add the mushrooms and sautée 3-5 minutes or until no longer dry and starting to soften. Salt & pepper.

Add the leeks and spices, stir, and sautée 15-20 minutes or until the desired doneness is reached. Top with the fresh herbs, taste for seasoning, and give one last stir.

Make a well in the leeks for each egg, crack the eggs into the depressions, salt & pepper, cover and cook until the eggs are to your liking.

Serve each portion with a Tablespoon or two of yogurt and 1/2 teaspoon lemon powder for garnish.

Serves 2 for lunch

Indian Spiced Mustard Carrots

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I think I got the general inspiration for this recipe from an image and offhandedly comment on Instagram. Can’t remember who sparked this brainstorm, but ruminating on blending sweet carrots with a hint of char and mustard got my creativity flowing – and to good effect. This is a fantastic side – and can be spiced to fit many palates.

A note on lime chili pickle: if you don’t know what this is, chop yours fine. The chunks can be a bit aggressive if you don’t know what’s going to hit you.

Gluten-free, vegetarian, vegan

Indian Spiced Mustard Carrots

2 large carrots
1 medium onion
1-2 Tbsp. neutral oil
5 cloves garlic
2 Tbsp. mustard oil
2 tsp. mustard seeds (I used 1 yellow & 1 black)
1/2 tsp. black cumin seeds (optional)
1 Tbsp. chopped fresh rosemary
2 Tbsp. lime chili pickle
2 tsp. mango powder
Salt
Pepper
2 tsp. dried oregano
Chives (optional)

Preheat the oven to 200C. Prep a baking sheet by covering with foil.

Rough chop the carrots, onion and garlic. Toss with a liberal sprinkle salt, pepper, the oregano and 1 Tbsp. oil.

Roast 20-30 minutes or until browned to your liking. I did a bit of char, and really could have had more.

Add your veggies to the bowl of a food processor.

In a small pan over medium-high heat, bring the mustard oil up to temp. Toss in the mustard and cumin seeds and toast until fragrant. Chuck in the rosemary and fry until the seeds start to pop.

Add to the food processor. Whiz to combine, pausing halfway through to add a little water if too thick, the second Tablespoon oil if not rich enough, and salt to taste.

Spoon out and stir in the lime chili pickle and mango powder.

Top with snipped chives if desired.

Serves 2 as a side

Fig + Rosemary Faux-Meal

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I’ve been on a fake oatmeal jag again lately – something about the calendar hitting October and my brain screaming it’s Fall and you should be snuggling in for a winter hibernate despite the fact that it is still 96F and bright sunny where you live.

I may *live* in the land of Summer, but in my mind, it’s PSLs all the way down.

Gluten-free, paleo, vegetarian, vegan if you consider figs vegan

Fig + Rosemary Faux Meal

1 faux-meal base from my poorly named and now re-named No-Atmeal
1 fresh fig
1-2 Tbsp. tahini (2 would be great if your macros allow – mine did not and I would have loved a little more)
1/2-1 tsp. date molasses (same here – I went light; would have loved more)
Nut milk (enough to cover the top of your faux-meal in a thin layer – optional, but I want to believe it adds creaminess)
Halved pecans (walnuts would also work)
Slivered almonds (optional but I love the texture)
1-2 tsp. chopped fresh rosemary (I did 2 and loved the piney kinda savory taste going on)
A pinch of salt

Prepare the faux-meal like the recipe, omitting all toppers and spice. Top and spice with these ingredients instead.

Serves 1 for breakfast

Macros for the slack topper portions: 480 calories, 28g carbs (not net carbs), 40g fat, 9g protein