Posts filed under ‘Vegetarian’
Where has July gone? It seems as if I blinked and August is staring at me right in the face. But, you know what that means? It’s time for another Secret Recipe Club reveal!
This month I was assigned Karen’s Lavender and Lovage blog… Wow, what an extensive list of recipes and with such beautiful photography! I have multiple recipes saved to make later — including Summer Salad in a Jar, No-Bake Chocolate Peppermint Squares, and Jersey Royal Potato Salad with Three-Herb Mayo. They are all so tempting!
With one chicken breast needing to be cooked combined with a random craving for Chinese food, I decided to make Karen’s Easy Chicken Lo Mein. No doubt I will be making this again and again – it’s a speedy, delicious and nutritious dish that can be adapted to your liking and preferences. Feel free to change up the veggies, protein and noodles for a variation, or use those Shirataki noodles for a low-carb option
I changed up a few things based on my pantry and preferences: I added sesame seeds, increased the mushrooms, substituted gluten free noodles and used coconut oil to make it nut-free. Since I didn’t have chili sauce, I added garlic powder, a squeeze of lemon juice and crushed red pepper flakes in it’s place and threw in fresh sugar snap peas for a little more color. You know what they say, we eat with our eyes
Easy Chicken Lo Mein (adapted from Lavender and Lovage)
Gluten-free, Grain-free option, Dairy-free, Soy-free option, Nut-free, Vegetarian/Vegan option
8 oz gluten free spaghetti or fettuccine or Shirataki noodles, cooked or prepared according to package directions
splash of sesame oil
200g skinless chicken breast fillets, sliced into strips*
splash of coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
1 tsp five-spice powder
1/2 tsp garlic powder + couple shakes of crushed red pepper flakes OR 1 tsp chilli sauce
1-2 tbsp coconut oil (or groundnut oil but it’s not nut-free)
1 large carrot, peeled and finely sliced horizontally or into matchsticks
100g bean sprouts
1/2 large onion, peeled and sliced
4 large spring onions, sliced
4 oz mushrooms, washed and sliced
2 tbsp coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
freshly ground black pepper
squeeze of lemon/lime juice or a splash or rice vinegar (about 1 – 1 1/2 tsp), optional for a little acidity and freshness
toasted or raw sesame seeds for sprinkling (optional)
1. Drizzle prepared noodles with a splash of sesame oil, toss well then set aside.
2. Place the chicken strips in a bowl and season with a splash of soy sauce, the five-spice powder and chilli sauce.
3.Heat a wok on medium-high and then add the oil; add the chicken and stir fry for 3 to 4 minutes, or until the chicken is browned and cooked through.
4. Increase heat to high and add the carrot and stir fry for a further 2 minutes and add in the onions and cook another 2 minutes.
5. Toss in the bean sprouts, spring onions, snap peas and mushrooms and stir fry for 30 seconds more. Stir in the cooked noodles and season with the soy/liquid aminos, lemon/line juice and some freshly ground black pepper to taste.
6. Spoon the noodle mixture onto a serving plate or in individual bowls and serve immediately. Enjoy
*Variations and Options:
-For Vegetarian/Vegan, substitute the chicken for pressed/cubed tofu OR 1/2 cup edamame OR increase the mushrooms to 8 oz (or a combo)
-Substitute shrimp or beef for the chicken if desired
-Substitute Shirataki noodles for a grain-free option
Summer is finally here and I am feeling the heat! You know what that means — light, fresh and fruity flavors are popping up in recipes around the blogosphere and in magazines like crazy!
I was delighted when the creative and trendy ladies of EDGE Marketing and Design approached me a couple months ago to come up with a “summery recipe” to be featured in their upcoming issue of their magazine. These women are not only spunky, stylish and creative, but they are beyond talented and know how to run a cutting-edge marketing business. They say “yep, we’re small. but we like to make a big difference.” Nicely stated!
I immediately started brainstorming a unique summer treat that would be worthy of making their fashionable publication. I knew I had to stick to my roots and feature a rockin’ gluten free recipe that wasn’t complicated or require strange ingredients.
Bam, it hit me. How about create a dairy-free ice cream recipe that plays off the flavors of the popular lemon poppyseed muffin? Unique yet approachable and oh-so-refreshing, this vegan ice cream will satisfy your sweet tooth but not weigh you down.
It’s free of refined sugars, gluten, dairy, eggs, nuts and soy. Eliminate the optional vodka (though it produces a more creamy end result), and you have a grain-free Paleo treat…and isn’t Paleo all food rage these days?
I also adapted my pie-crust to create a quick grain-free, dairy-free almond shortbread. Simple, easy and delicious. What’s not to like about ice cream and cookies? Dig in and enjoy the flavors of summer!
Dairy-Free Lemon Poppyseed Ice Cream
Gluten-free, Grain-free option, Vegan, Dairy-free, Nut-free, Soy-free, Quick
1 can of full-fat coconut milk
1/4 cup freshly squeezed lemon juice (I used two medium lemons)
1/4 cup agave or your favorite neutral flavored liquid sweetener (honey or coconut nectar)
1 Tbsp gluten free vodka*, optional
pinch of stevia to taste or 1 more Tbsp of sweetener
zest from one lemon
1 Tbsp poppy seeds
lemon zest for serving
Grain-free Almond Shortbread cookies (recipe below), for serving
1. Combine all ingredients in a medium bowl and whisk well until combine.
2. Let chill for 30 minutes to an hour.
3. Pour into your ice cream maker per your maker’s instructions. (I used a Cuisinart 1 1/2 quart ice cream maker and it took about 20 minutes to freeze down).
4. Serve immediately for a soft-serve version or pour into a freezer-safe container and let freeze until hardened. Scoop and enjoy!
Yields 4 cups
*This recipe was tested with Smironoff vodka, but Chopin and Blue Ice Vodka (make sure you buy the blue bottle as it’s potato based) can be used. The vodka allows for a creamier ice cream consistency but feel free to omit if desired.
Grain-Free Almond Shortbread Cookies
Gluten-free, Grain-free, Dairy-free option, Egg-free, Vegan, Quick
2 cups almond flour (I buy mine from nuts.com)
2-3 Tbsp coconut palm sugar or other granulated sweetener
1/8th tsp sea salt
1/4 cup + 2 Tbsp butter, ghee, coconut oil or Earth Balance softened (use oil or Earth Balance for vegan and dairy-free)
2 Tbsp honey or agave (use agave for vegan)
1/2 tsp pure vanilla extract
1/4 tsp almond extract
optional add-in: 1 tsp poppyseeds
1. Preheat your oven to 350F. Line a baking sheet with a silpat mat or parchment paper and set side.
2. In a small bowl, combine dry ingredients until combined. Add wet ingredients and stir until a thick dough forms.
3. Refrigerate dough for 20-30 minutes until chilled.
4. Line your counter with parchment paper and place ball of dough. Roll out to 1/2 inch thickness and cut into rectangles (or roll into a log and cut into slices).
5. Transfer carefully using a spatula to baking sheet and bake cookies for 8-10 minutes. Remove cookies from oven and let cool completely before moving as they are fragile when warm. Enjoy!
Yields 15-16 cookies
Growing up, my favorite way to eat broccoli was covered in cheddar cheese. Of course, it was probably more cheese sauce than broccoli but I got a thumbs up from my parents for eating my veggies.
Now, my NEW favorite way of enjoying broccoli is raw in this salad…tossed in a delicious sweet n tangy dressing with hints of smoky bacon, scallions, nutty sunflower seeds and a touch of sweet currants or raisins. Sweet, salty, smoky, crunchy and healthy? Yes, it’s possible!
Plus, this dish can easily be made vegetarian or vegan, plus there are options to switch up the ingredients. Dried cranberries or halved grapes can be substituted in place of the currants/raisins. You can swap out the sunflower seeds for slivered almonds, walnuts or pepitas. If you don’t like mayo, just use more olive oil. Add in some smoked cheddar for the bacon if that suites you. Variety and options, you can’t go wrong!
Take this salad on your next picnic, potluck or BBQ, it travels well and is easy to prepare. I’ve been enjoying a big bowl as a quick lunch at work but it can be served as a side dish with your favorite summer or spring meal!
Smoky Broccoli Salad
Grain-free, Gluten-free, Nut-free, Soy-free, Dairy-free, Vegetarian/Vegan option, Refined Sugar-free, Quick, Paleo-friendly
2 medium crowns or stalks of broccoli (about 4 cups)
2 scallions, chopped
2 slices of cooked bacon, crumbled/chopped bacon (nitrate free if possible, omit for vegetarian,vegan)*
2-3 Tbsp sunflower seeds (pepitas, slivered almonds or walnuts can be subbed)
2-3 Tbsp currants or raisins (or dried cranberries or halved fresh grapes can be used)**
For the dressing
2 Tbsp mayonnaise or vegan mayo (I’ve used soy-free Vegenaise)
2 Tbsp rice wine vinegar
1 1/2 Tbsp olive oil
1 tsp red wine vinegar
1 tsp honey or agave (or could use a tiny dash of stevia)
2 -3 tsp dijon mustard
freshly ground black pepper
a dash of crushed red pepper (omit if you don’t like spicy)
1. Cut off the stems from the broccoli (save for another use) and cut into bite size pieces.
2. In a medium mixing bowl, combine ingredients for the dressing and whisk until combined.
3. Add broccoli, bacon, seeds (or nuts), scallions and currants/raisins. Toss to combine and serve!
Yields 4 1/2 cups
*For vegetarian, you can swap out the bacon for 1/3 cup diced smoked cheddar cheese. If you omit altogether, you will lose the smoky element but that’s ok, it’s still delicious!
**If using fresh grapes, the salad won’t keep as long. Will be best if eaten same day or the next day.
All sorts of cauliflower recipes have been floating around the web, and I’ll admit that I’ve joined the fan club! What an incredible veggie – from sauces and soups to potatoes and pizza crusts, I am impressed with this seemingly ordinary ingredient.
This quick and quite filling bowl has been a go-to meal the last few weeks when I feel like I need some extra veggies and still want a satisfying dish. You can switch up the toppings and add-ins to make a southwestern dish or even an Italian or BLT version. While I am pretty routine, I do appreciate mixing things up a bit too
If you start with the base, –the cauliflower mashed potato recipe– you can customize your dish with your favorite ingredients. It’s flexible…you can serve this as a side dish just as the base, jazz it up with one or two ingredients or make it the main meal with several add-ins and protein of choice if desired. You gotta love options
Mashed Cauliflower “Potato” Bowl
Grain-free, Gluten-free, Paleo-friendly, Vegan Option, Dairy-Free Option, Soy-free, Nut-free, Vegetarian Option
1 medium head of cauliflower, stem and core removed
1 1/2 to 2 Tbsp Earth Balance, ghee, butter or olive oil (Use Earth Balance or oil for dairy free. I prefer the first 3 options because of the flavor)
garlic salt or sea salt to taste (don’t skimp, it adds flavor)
freshly ground black pepper
1 Tbsp of your favorite fresh chopped herbs – chopped chives, parsley etc (optional)
Your favorite add-ins (see below for different variations)
Italian Chicken Pictured:
baby spinach, sauteed in 1/2 tsp olive oil
julienned sun-dried tomatoes with Italian herbs in olive oil
oregano and basil
diced rotesserie chicken
Daiya (dairy free) shredded cheddar cheese
1. Cut cauliflower into florets and discard or save the stems. Steam for 10-12 minutes until fork tender. Do NOT overcook or the end result will be mushy, if you undercook it the “mashed potatoes” will be grainy. Check the cauliflower at 10 minutes to see what the texture is, if a fork can pierce it easily then it’s done.
2. Drain any excess liquid from your cooked cauliflower (I use a steamer basket) then add to the bowl of a food processor along with the Earth Balance/Butter/Oil and blend until completely smooth. Do not add liquid though, keep processing! You may need to stop and stir a couple times, it may take 5 minutes depending on your processor and amount of veg in the bowl.
3. Season (generously) with pepper and garlic salt (my preference) or sea salt to taste. Transfer to a mixing bowl and stir in mix-ins OR divide portions into bowls and top with “mix-ins” and serve! If you are adding salty add-ins such as bacon, sausage or cheese afterward, add some salt at the beginning and re-taste after mixing in ingredients.
BLT Bowl: add 3 slices of cooked, chopped (nitrate-free preferably) bacon, halved grape tomatoes OR chopped sun-dried tomatoes, and sauteed or wilted arugula/spinach or kale
Southwestern Bowl: Add 3 oz cooked chorizo or sausage, shredded cheddar cheese (optional), chopped scallions, 1 anaheim pepper, deseeded, diced sauteed, and 1/2 cup corn kernels
Mediterranean Bowl: Add 1/2 cup roasted red peppers, feta cheese or goat’s feta, toasted pine-nuts and chopped chives.