Archive for the ‘veggies’ Category
This is my adaptation of my grandmother’s Canister Cole slaw, or Deli Cole slaw recipe. It’s the only cole slaw I’ve ever liked – it tastes more like a salad, and has a fresh, tangy taste. My husband hates mayonnaise, and this is the only cole slaw he likes as well
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, vegan/vegetarian, and South Beach phase 2 safe recipe.
- 2 bags coleslaw mix (or equivalent shredded green & purple cabbbage with a little shredded carrot and/or pepper for color)
- 1 finely sliced bell pepper (optional)
- 1 cup vinegar (I use a splash of balsamic and the rest cider vinegar
- 2/3 cup olive oil (or other vegetable oil)
- 1 tsp kosher salt
- 1/2 tsp pepper (or several grinds)
- 1 tsp Italian-style seasoning (we like McCormick’s and Mrs. Dash)
- 1 tsp celery seed or celery salt (if using celery salt, reduce the amount of salt a bit)
- 1/3 cup sugar (helps cut the gassiness)
- 1 tsp mustard powder
Bring the vinegar to a boil (via the microwave or stove), then mix with oil, sugar, and spices.
In a large bowl, mix the hot vinegar/oil mixture with the cabbage mix, until well coated.
Put in a tightly closed jar or large covered plastic container, and chill for a few hours.
Serve with anything. This is especially yummy with anything bbq-ed, and if you make some potato salad, it’s even better!
Allegedly this lasts for 6 weeks in the fridge, but we’ve never had it last that long!
When I received a gift of farm-fresh produce as barter for jewelry, I knew I needed to make pasta primavera. I know that it is usually made in the spring, but many of the best veggies in New England are harvested in the late summer or early fall. Feel free to substitute whatever veggies you can get from your coop, farmer’s market, or CSA (or the grocery store if necessary!). This recipe can also be non-vegan but still delicious by adding some pre-cooked or canned chicken.
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, vegan, vegetarian, and South Beach phase 2 safe recipe.
- 1 batch White Sauce
- 1 lb gluten-free pasta (we prefer Tinkyada)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 small summer squash, cut into cubes or quarter-moons
- 2 italian eggplant, cut into cubes or quarter-moons (if you can’t find this, use whatever else is good and fresh – zucchini would work well)
- 1 small head broccoli, cut into florets
- 1 medium-large tomato, diced
- 5 oz chopped mushrooms
- (optional – other veggies such as bell peppers, baby spinach, etc)
- 1/2 cup frozen peas
- (optional, if not vegan) 2 cans chicken (Valley Fresh is allergen-free) or about 1 lb chopped cooked chicken
- kosher salt
- 1 tsp Italian seasoning
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/2 tsp Thyme
Prepare the pot for boiling water for the pasta (make sure to salt the water!), and put it on a back burner on high. When it boils, cook the pasta according to package instructions.
While the water is getting ready to boil, make the White Sauce.
Next, pour some oil in a large skillet, and bring it to medium heat. Sauté onion and garlic until it becomes tender. Add the mushrooms, and cook for a minute or two. Then add the other veggies (except the frozen peas).
While the veggies are cooking, season with a couple pinches of kosher salt and the spices. Cover, and let cook for 3-5 minutes, until veggies are tender. Add frozen peas (and the cooked/canned chicken, if using), and continue to let simmer until everything is cooked through. Drain off any excess liquid.
When the pasta, sauce, and veggies are all cooked, mix together in a serving dish or in the pasta pot. Serve to applause! This is good enough for the whole family to want seconds!
This is a mix of my mom’s recipe, my grandmother’s recipe, and one from Alton Brown. Hence why it is the best potato salad, ever!
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 a vegan/vegetarian recipe.
- 2 lb small red potatoes (or pretty mixed color potatoes)
- 2-3 medium sweet potatoes (or all purpose potatoes)
- 1/4 cup vinegar (use whatever vinegar you like best; I tend toward apple cider vinegar or red wine vinegar, with a splash of balsamic)
- 1 tsp Italian style seasoning
- 2 TBS capers
- 1/2 vidalia or other sweet onion, diced
- 3 stalks celery, chopped
- a half-dozen or so fresh chives, snipped into small pieces (optional)
- about 1/2 cup mayonnaise (egg-free or corn-free as needed)
Wash and cut the red potatoes into smallish chunks. wash & peel the sweet potatoes and cut them into similar chunks. Dump into a pot, cover with water and some salt, then bring to a boil. Cook for 15 min, they are done when you can stick a fork into them.
While the potatoes are cooking, get a large bowl. In the bottom, place capers, onions, and celery.
Drain the potatoes and add to the bowl. Mix Italian Seasoning in with the vinegar, then plash vinegar on top. There shouldn’t be pools of vinegar in the bottom, but they should be moist. Stir.
Cover and let marinate on the counter or in the fridge for 2 hours.
As serving time comes closer, add just enough mayo to keep the salad together. Stir and serve. yum!
Our serving suggestion is with something cooked on the grill and some cole slaw
This one is adapted from a recipe in Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day, and one I used to make all the time when we could have gluten & dairy. I served it with saffron orzo with romano cheese mixed in. i now serve it with brown rice or quinoa. The original recipe called for Black Eyed Peas, but we like black beans better, and usually serve it with Black Eyed Peas only on New Years.
- 1 Medium onion, chopped
- 1 TBS vegetable oil
- 10 ounces fresh spinach, rinsed, stemmed, and coarsely chopped (or just use a bit more baby spinach)
- 3 cups drained cooked black beans/black eyed peas (2 16 oz cans or one BIG can)
- ground black pepper to taste
- a pinch of cayenne or crushed red pepper flakes
In a large skillet, saute the onions in the oil for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black eyed peas, black pepper, and cayenne. Bring to a simmer over medium heat.
Serve right away or cover and keep warm on low heat.