Archive for the ‘vegan/vegetarian’ Category

postheadericon Creamy vegan lasagna

This is a delicious, family-friendly gfcf, gluten free recipe! It is also wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & vegan recipe. It could be OK for South Beach phase 1 by serving the filling as a side-dish. If you use whole-grain pasta, this should be OK as is for South Beach phase 2.

We serve this with a side of Italian sausages, as there’s no meat in it. You could probably put ground turkey in with the vegetables, but I like it being Vegan, as then I can serve it to vegetarian friends. We all love this recipe, and it takes care of my need for something creamy and Italian without eating dairy.

Creamy Lasagne

Ingredients

  • 1 batch White sauce
  • 2-3+ cups marinara sauce (how much you use depends on how soupy you want it)
  • 2-3 cloves garlic, minced
  • 1 medium eggplant, peeled and diced
  • 1 bag baby spinach (10 oz) (or 1 lb of regular spinach that has been cleaned, de-stemmed, and torn into pieces)
  • 1 package crimini (baby bella) mushrooms, sliced (7-10 oz)
  • 1 package GF lasagna noodles (we like Tinkyada Brown Rice Lasagne)
  • olive oil

Method:
Preheat oven to 350F

Heat olive oil in skillet over low heat and let garlic simmer for a few minutes – watch to make sure it doesn’t brown.

Turn heat up to medium and add eggplant and mushrooms. Cover and cook until eggplant is very tender (almost mushy), stirring occasionally. This takes about 5-10 minutes.

Make the white sauce while the eggplant & mushrooms are cooking.

Lasagne and Sausage

Add spinach to the skillet, stir and take off heat once spinach has just wilted. Add 1/2 of the white sauce to this mixture, and stir to combine.

Barely cover the bottom of a 9×13 (or so) baking pan with marinara sauce. Lay 3 uncooked lasagna noodles across the bottom of the pan. Spoon half the spinach/eggplant/mushroom mixture over the noodles. Ladle some marinara on top of the vegetables. Top with 3 more lasagna noodles. Repeat with another layer, and top with 3 more lasagna noodles.

You will have now used 9 lasagna noodles. Put the rest away for something else – sometimes we break them up for use in soup.

Pour white sauce on top of the final layer of noodles.

Cover tightly with foil and bake 45 minutes at 375 degrees. Take off cover, and bake additional 10-15 minutes until everything is browned and bubbly (I sometimes turn on the broiler for the last 2 minutes to brown the top).

This ends up tasting like it has cheese in it. YUM. No one ever even notices that there’s eggplant in it or that it is gluten & dairy-free. Serve with a side of some sort of protein (we like turkey Italian sausages), and you’re ready to eat!

postheadericon Chocolate-Covered Peanut-Butter Balls

This Recipe Contains Peanuts!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, fish free, shellfish free, corn free, and vegan recipe.

My grandmother makes a recipe similar to this, but hers has graham cracker crumbs in it. I adore hers, and these are pretty darn good, and without the gluten or dairy!

Chocolate covered peanut butter balls

Ingredients

  • 4 cups powdered sugar

  • 1 stick margarine (aka 1/2 cup), melted
  • 2 cups (or 1 18 oz container) chunky peanut butter
  • 1/2 cup coconut milk (use the thick part from a chilled can)
  • 1 TBS vanilla
  • 1 tsp salt
  • 1 1/2 bags (12 oz size) chocolate chips/chunks (aka 3 cups)
  • 3 TBS shortening (we use Spectrum)
  • several lightly salted peanuts

Method
Combine ingredients through salt. Mix well.

Scoop into walnut-sized balls, and place on waxed paper. Chill in refrigerator (or back porch in winter) for at least an hour.

Melt the chocolate & shortening together, and use a fork or spoon to dip the peanut butter balls in the chocolate.

Decorate each one with a peanut on top. Chill again, then eat! Mmmm….

postheadericon Easiest Banana Muffins Ever

These are delicious and totally allergy friendly. These are incredibly yummy and amazingly easy. They make a great banana bread, too – just bake it in a bread pan for a little longer.

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Easy, yummy Banana Muffins

Ingredients

  • 2/3 cup banana – mashed (about 2 medium bananas)
  • 1/3 cup maple syrup (or brown sugar)
  • 2/3 cup orange juice
  • 1/3 cup cooking oil
  • 2 cups gf flour mix
    • 1 1/3 cup GF flour (such as brown rice, millet, or sorghum flour)

    • 2/3 cup starch (such as tapioca or arrowroot starch, or white rice flour)
    • 1 tsp xanthan or guar gum
    • (if not gluten-free, use 2 cups “regular” flour and omit the xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method

Preheat oven to 350 degrees. Lightly oil a 12 cup muffin pan, or use muffin cups. Keep a 6-cup muffin tin ready, sometimes this works out to be 18 muffins. Mini-muffins work great with this recipe, too.

In a blender, combine banana, juice, syrup, oil.

Whisk the flour, baking soda, and salt together in a large bowl until combined. Add banana mixture and combine, using as few strokes as possible so that you do not overmix the batter.

Spoon batter into muffin tins, filling each one 3/4 full. Bake until a toothpick inserted into center comes out clean, about 20 – 25 minutes.

Let muffins cool 5 minutes before removing from pan.

If you are OK with nuts, you can replace some of the flour with a nut meal/nut flour. Or add 1/2 cup chopped nuts to the batter at the end.

postheadericon Baked Stuffed Shells

This is a delicious, family-friendly gfcf, gluten free recipe! It is also wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & vegan recipe. It could be OK for South Beach phase 1 by serving the filling as a side-dish. If you use whole-grain pasta, this should be OK as is for South Beach phase 2.

We serve this with a side of italian sausages, as there’s no meat in it. You could probably put ground turkey in with the vegetables, but I like it being Vegan, as then I can serve it to vegetarian friends. We all love this recipe, and it fills my creamy, Italian goodness spot.

A tray of Baked Stuffed Shells

Ingredients

  • 1 batch White sauce (if you’re doing South Beach, you might want to use 1/2 coconut milk and 1/2 broth (or just Lite coconut milk, which is simply watered down coconut milk)

  • 2-3+ cups marinara sauce (how much you use depends on how soupy you want it)
  • 2-3 cloves garlic, minced
  • 1 medium eggplant, peeled and diced
  • 1 bag baby spinach (10 oz) (or 1 lb of regular spinach that has been cleaned, de-stemmed, and torn into pieces)
  • 1 package crimini (baby bella) mushrooms, sliced (7-10 oz)
  • 1 package GF pasta shells for stuffing (we like Tinkyada)
  • olive oil
Baked Stuffed Shells filling

Method

Heat olive oil in skillet over low heat and let garlic simmer for a few minutes – watch to make sure it doesn’t brown.

Turn heat up to medium and add eggplant and mushrooms. Cover and cook until eggplant is very tender (almost mushy), stirring occasionally. This takes about 5-10 minutes.

Make the white sauce while the eggplant & mushrooms are cooking.

Add spinach to the skillet, stir and take off heat once spinach has just wilted. Add 1/2 of the white sauce to this mixture, and stir to combine.

Ready for the oven

Barely cover the bottom of a 9×13 (or so) baking pan with marinara sauce. Take the uncooked pasta shells and stuff them with the veggie mixture. Sometimes this is easy when the shells are open, but sometimes it requires creatively poking filling through openings. You can boil the shells for a couple minutes to make this easier if you want, but then they are wiggly.

Fill each shell until overflowing until you run out of shells, placing them in a rows of 3 across. I piled some broken shells in the corner of baking dish and heaped the remainder of the filling on top. Cover with a scant layer of marinara sauce, then drizzle the second half of the white sauce on top – it will look remarkably like melted cheese!

Cover tightly and bake 45 minutes at 375 degrees. Take off cover, pour white sauce on top, and bake additional 10-15 minutes until everything is browned and bubbly (I sometimes turn on the broiler for the last 2 minutes to brown the top).

Italian dinner

This ends up tasting like it has cheese in it. YUM. No one ever even notices that there’s eggplant in it or that it is gluten & dairy-free. Serve with a side of some sort of protein (we like turkey italian sausages), and you are ready to eat.

Being gluten & dairy free (and whatever else free) doesn’t have to be traumatic – look how good it can be!

postheadericon Asian Rice Salad

This recipe contains peanuts! You could easily substitute pea butter, sunbutter, or soynut butter for the peanut butter, though. Do not despair! The top 8 allergen I can’t avoid in this recipe is soy, as the soy sauce is integral to the taste. If you have a good soy sauce substitute you use, though, try it – and let me know!

One day when we were having lunch with friends, my oldest daughter tried this salad, and promptly scarfed down the entire container! I was quite excited, as cold dishes aren’t a big hit in our family, so my friend sent me the recipe. This is my adaptation of the original.

Taste Testing Scoop

This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, egg free, tree nut free, fish free, shellfish free, corn free, and vegan/vegetarian recipe.

Ingredients:

  • 3 cups cooked short grain brown rice

  • 1 cucumber, peeled and diced
  • 1-2 carrots, diced
  • 1 1/2 TBS sesame seeds
  • 3 TBS peanut butter or substitute
  • 2 TBS rice vinegar (cider vinegar works fine)
  • 1/2 tsp sugar
  • 1 TBS soy sauce (LaChoy is GF, Braggs is GF and corn free too)
  • 1 tsp sesame oil (toasted is ideal)
  • 1 small clove garlic, minced
Asian rice salad

Method
While the rice is cooking, combine everything else in a large bowl. Mix together well.

Add rice to the rest of the ingredients while still warm – this will help the rice soak up the flavors. Taste and adjust seasoning (it might need more soy sauce or vinegar).

Chill, then serve. This makes a great dinner with some stir-fry; or in summer serve it along side some cole slaw and something off the grill!

postheadericon Roasted Brussels Sprouts

These are surprisingly delicious – sweet and mouthwatering. You won’t believe how fast brussels sprouts disappear if you roast them!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach safe recipe.

Great dinner plate

Ingredients
1-2 lbs brussels sprouts
kosher salt
olive oil

Method:
Preheat oven to 400

Rinse brussels sprouts, and cut the ends off, and then make an X in the bottoms.

Lightly oil a baking sheet, then toss the brussels sprouts with the olive oil and add a little kosher salt.

Roast for 10 min, then shake. Cook another 10 minutes, and eat. Make sure you sneak a few of the crispy leaves before someone else snags them!

Once you’ve wowed your family with these, don’t forget other roasted vegetables!

postheadericon Fruit Crisp

This is a wonderfully easy and delicious dessert that looks trickier than it is.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Peach Crisp

Ingredients:
3/4 cup GF flour mix (or a nut meal works well here too)
1/2 cup cold margarine, Spectrum Shortening, or lard
3/4 cup sugar (brown, white, maple, whatever)
1 tsp cinnamon
a few grates of nutmeg to taste
4-6+ cups fruit chopped into 1? cubes (approximately) (if using rhubarb, toss 1/3 cup sugar in with the fruit)

Method:

Fruit Crisp

Preheat oven to 350

Put fruit in pie plate (glass works well) or another oven-safe container

mix sugar, flour, fat, spices together with a pastry blender so it is like little pieces of cornmeal pour that on top.

Bake for 45min-1 hour, until crispy on top

Good Flavors

* 8 apples or pears
* Peaches or plums
* 2 lbs Rhubarb
* mixed berries
* whatever your imagination lets you think of

postheadericon Coconut Milk Ice Cream

Coconut milk has a fat content (the good fats, according to scientists) that gives coconut milk ice cream a mouth feel that is very similar to dairy ice cream.

The flavors other than vanilla or plain chocolate chip don’t taste coconuty. It is MUCH better than any commercial non-dairy ice cream I have found. And sooo easy!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ice Cream 3

The Basics:

  • 2 14oz cans coconut milk

  • 1 tsp vanilla
  • 1/4 tsp xanthan or guar gum
  • 3/4 cup sugar

Add-ins

  • 1/4 cup cocoa

  • 1/4 cup instant coffee, add 1/4 cup sugar to a total of 1c sugar
  • 1/2-1 cup fruit – peaches work really well
  • 1/2 cup coconut
  • 1/2+ cup chocolate chips

Method

In a blender, combine coconut milk, vanilla, xanthan gum/guar gum, and sugar. Blend until well combined. Add any add-ins other than coconut or chocolate chips, and blend again.

Chill for 1 hour in the blender jar.

Blend the chilled mixture for a moment, then add to ice cream maker. Follow ice cream maker directions for time in the ice cream maker.

Add chocolate chips or coconut at the end of ice cream maker cycle

Scoop into a container with a lid and put in the freezer until ready to serve

Variation:
If you can’t use coconut milk, use 4 cups of your milk substitute in place of the 2 cans of coconut milk. The mouth-feel isn’t quite as creamy as coconut milk, but it still tastes great!

postheadericon Lemon Risotto

This is an adaptation of a great recipe in Cooking for Mr. Latte, an amusing book that has fabulous recipes. Many of which can be easily adapted to be dairy and gluten free.

This is dairy, egg, gluten, corn, and soy free. It could also be vegetarian very easily, too.
Lemon risotto
Ingredients

  • 2 TBS olive oil

  • 1 cup arborio rice
  • 4-5 cups chicken broth, hot (ideally homemade stock. Could also be vegetable broth if you have vegetarian guests
  • zest of 1 lemon (I use a microplane grater)
  • 1/2 cup coconut milk, plus 1/4 cup lemon juice, left to sit for a few minutes
  • good pinch kosher salt

Method
Find a medium-sized saucepan, and put in the olive oil. Bring the olive oil up to medium heat.

Add the arborio rice, and stir, letting the oil coat the rice. Add about 1/2 cup broth at a time, stirring very frequently. Add it little by little so the rice is loose, but not swimming in broth.

After the first few additions of broth, add half the zest. When you have used 4c of broth, check the rice for done-ness. You want it firm, but not crunchy. Keep cooking and adding broth until the rice is done.

Add the lemon juice/coconut milk mixture, and combine. turn off the heat. It will sit very well for a while as the rest of your food finishes.

We love this paired with Oven Fried Chicken and a salad. It cleanses the palate very well when paired with a greasy food.

postheadericon Perfect Gluten Free Pie Crust

Just one slice

adapted from my mother’s friend’s award-winning crust recipe.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, could be egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegetarian, and potentially vegan recipe.

Ingredients

Pi Pie
  • 2 cups shortening (I use Spectrum)

  • 1/2 cup margarine (I use Fleishmann’s unsalted, but you could also use an additional 1/2 cup shortening)
  • 4 cups gluten-free flour (I like amaranth, sorghum, millet, or rice)
  • 2 cups starch (tapioca and arrowroot are good choices)
  • 2 TBS xanthan gum (if not GF, just use 6 cups flour and omit this)
  • 1 TBS baking powder (optional, omit if corn-free)
  • 1 TBS sugar
  • 1 TBS salt
  • 1 large egg (or egg replacer of your choice)
  • 2 TBS cider vinegar
  • Cold water

Method

Blending together the Pie Crust

Combine flours, xanthan gum, baking powder (if using), sugar, & salt in a large bowl. Add shortening & margarine and cut in using a pastry blender or 2 knives until it begins to resemble coarse meal.

In a measuring cup with a spout, beat the egg, vinegar, and enough water to equal 1 cup. Gradually add the liquid to the flour, tossing with a fork, until the pastry gathers into a mass.

If the dough needs more water, add 1/4 cup iced water at a time, until sticks together.

we like pie

Divide the pastry into 6 portions and form each into a patty-like disk. Each patty makes 1 crust. Put each in a small ziploc and freeze, or, if you are using now, chill for an hour or so. If you freeze, dough must be completely thawed before rolling. (If you plan to make pocket pies, just refrigerate it all in a lump and break off pieces to make the pocket pies)

Rolling out the dough

For easier handling, roll out between two sheets of plastic wrap. Peel off top piece of plastic wrap, position dough in greased pie pan, then remove bottom piece of plastic wrap.

This makes 6 single pie crusts, or top/bottom pie crusts for 20-25 pocket pies.

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