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Thai Veggies with Noodles

Posted December 8, 2014 By Sandy

I am a big lover of veggies stir fry dishes.  I mix them with various types of noddles, rice or quinoa.  I guess, I am your typical lazy cook who likes to whip up the entire meal in one dish!

So I was experimenting around in the kitchen and came up with this easy, but delicious dish of Thai Veggies with noddles and peanut sauce (sorry, we ate it so fast, I never got a picture of it!):

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Thai Veggies with Noodles

Thai Veggies with Noodles

Ingredients

  • 1 package frozen veggies (I prefer Chinese style veggies)
  • 1 small can mushrooms, bits & stems
  • Coconut oil
  • Quinoa spaghetti style noodles
  • 2 Tbsp Coconut Aminos
  • 1 Tbsp peanut butter
  • 1/3 + cup of chopped cashews or peanuts
  • 1/2 tsp. tumeric
  • Salt and pepper to taste (I typically use Lawry's season salt)
  • Optional: Your favorite chili pepper

Instructions

  1. Cook up a 1-2 servings worth of noodles (depending on how much noodles you want in your dish).
  2. While the noodles are cooking, melt the coconut in a wok or large fry pan and add frozen veggies.
  3. Cook veggies until they just begin to soften and then add mushrooms and nuts.
  4. Mix in the coconut aminos and add the peanut butter. Stir liquid until smooth.
  5. Add seasonings and noddles.
https://glutenfreeveganliving.com/thai-veggies-noodles/

If you don’t have a bag of frozen veggies, you can use the following fresh vegetables:

  • Sliced celery and carrots
  • Bean sprouts
  • Green onions or leek
  • Peas or sweet pea pods
  • Broccoli
  • Red bell pepper
  • Chopped kale or other greens

My husband took his portion of the veggies and noddles and added chicken to it — a perfect recipe for a “mixed” household!

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Filed in Entrees, Sandy's Recipes | Tagged: , , , , , , ,

Italian Style Tomato Salad

Posted September 15, 2014 By Sandy

I love our local Farmer’s Market.  Orofino (Idaho) has a short market — mid-June to mid-October — but I enjoy bringing home all kinds of new veggies that I normally cannot get during the year.

Of course, that gives me that much more ingredients to come up with new salad recipes.

This recipe started with a pint of cherry/grape tomatoes I purchased ….. I added a few other veggies I had on hand and came up with this Tomato Salad:

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Italian Style Tomato Salad

Italian Style Tomato Salad

Ingredients

  • 1 pint of cherry or grape tomatoes, halved
  • 1 cup zucchini, sliced and quartered
  • 1 small can of sliced black olives
  • 1 green onion. sliced in small pieces
  • 1/3 cup olive oil
  • 1/4 cup balsamic or red wine vinegar
  • 1/2 tsp. basil
  • 1/2 tsp. Italian seasoning
  • 6 drops of stevia

Instructions

  1. Mix all the veggies in a large bowl.
  2. Toss with oil, vinegar and seasonings.
  3. Add Stevia drops as needed!
https://glutenfreeveganliving.com/italian-style-tomato-salad/

The salad was a bit oily, but very tasty.  I think next time I make it, I am going to slice up some fresh mushrooms to add to it.

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Filed in Salads & Dressings & Condiments, Sandy's Recipes | Tagged: , ,

Cabbage Apple Slaw

Posted September 8, 2014 By Sandy

I love this time of the year when produce is plentiful and I can experiment with new combinations.

I recently came up with this new recipe for cabbage apple slaw.  Maybe it doesn’t look like much, but it was really good.  It received great reviews at our church potluck yesterday!

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Cabbage Apple Slaw

Cabbage Apple Slaw

Ingredients

  • 2 cups grated apple
  • 2 cups grated purple cabbage
  • 1/2 cup grated celery
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup coconut
  • 1/2+ cup Vegenaize
  • 2-3 Tablespoons water

Instructions

  1. Toss all ingredients together in a dish
  2. Add Vegenaize and mix well.
  3. Add water to thin dressing, if needed
https://glutenfreeveganliving.com/cabbage-apple-slaw/

Didn’t I tell you I was the Salad Queen???

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Filed in Salads & Dressings & Condiments, Sandy's Recipes | Tagged: , ,

Fresh Beet Salad

Posted August 11, 2014 By Sandy

If you are wanting to add more beets in your diet, this beet salad recipe works perfectly.

Personally, fresh beets are just too ‘earthy’ for me to eat plain!  Pickled beets are pretty good, but that means eating lots of extra sugar that I would rather avoid.

So, I developed this recipe that is just the right amount of natural sweetness to mask the ‘earthy’ beet taste!

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Beet Salad

Beet Salad

Ingredients

  • 2-3 medium sized fresh beets
  • 2 medium sized carrots
  • 1/4+ head of cauliflower
  • 1/2 can of pineapple
  • 1/3 cup raisins
  • 1/3 cup pumpkin seeds
  • 2+ Tablespoons of Vegenaise

Instructions

  1. Grind all the veggies into small pieces.
  2. Toss together in medium to large bowl. Add enough juice from the pineapple to sweeten the salad to your liking.
  3. Add a couple tablespoons of vegenaise to achieve the creaminess of your choice.
https://glutenfreeveganliving.com/beet-salad/

I have also made this recipe using left over zucchini in addition to the other ingredients — and it turned out equally as good!

 

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Filed in Salads & Dressings & Condiments, Sandy's Recipes | Tagged: , , ,

Nut Milks

Posted June 16, 2014 By Sandy

When I first became dairy (casein) free, my first thought was what was I going to do for milk?  Since we are also gluten free, we cannot use oat milk (not certified GF).  It wasn’t until later that I discovered nut milks!

My husband, Malcolm, is a huge lover of nut milks.  He usually makes walnut milk — which is his favorite.  (Personally, I am very fond of coconut milk, but that is a subject for another post).

So how, do you make nut milks?  Believe it or not, they are easier to make than it sounds.

1. Soak 1 cup of your favorite unsalted nuts overnight in filtered water

2. Drain the water and rinse nuts

3.  Add 3-4 cups of fresh filtered water to your 1 cup of nuts, 2 tsp. vanilla and 4-5 drops of stevia (Note:  If you plNut Milksan to drink your milk right away, substitute one cup of water with ice cubes.)

4.  Blend well in your VitaMix.

5.  Run nut milk through cheese cloth or fine stainer to remove the pulp or, if you are like my husband, leave nut pulp in the milk.

6.  Refrigerate until chilled before drinking.

Nut milks are delicious and nutritious.

But why soak them first?  My friends at Tasty Yummies explains the reason:

How-to Make Nut Milks

Most nuts, seeds, grains and beans are covered in natural chemicals – enzyme inhibitors and toxins – that protect them while growing, both from sprouting prematurely and also from predators. … Once harvested, those same chemicals, the major one being phytic acid – are indigestible to the human body and must be broken down before consumption. When food containing phytic acid is consumed, the acid combines with important minerals like calcium, magnesium, copper, iron and especially zinc in the intestinal tract and blocks their absorption which inhibits our digestive systems’ ability to break the nut down properly.

The very simple process of soaking releases these chemicals, helping you to absorb your food’s essential minerals and nutrients. Additionally, by soaking the nuts with the removal of these nutritional inhibitors and toxic substances, the flavor and taste is much more ideal and appealing.

Read more about nut milks in the Tasty Yummies article!

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Filed in Beverages, Dairy Free | Tagged: , ,

Extra Healthy Coleslaw

Posted June 2, 2014 By Sandy

I love fresh raw salads!  Every year, I look forward to spring and summer when I can find wonderfully fresh organic (when possible) veggies!

And because of my love of raw veggies, I have developed numerous recipes — mostly ‘spin offs’ from popular recipes — for my veggies!!

Last week, I made this “Healthy Coleslaw” that my husband has voted as one of his favorite salads!

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Healthy Coleslaw

Healthy Coleslaw

Ingredients

  • 1/2 head of cabbage, shredded
  • 1-2 carrots, shredded
  • 3/4 cup of small sprouts such as broccoli or cabbage sprouts
  • 1/2 cup pumpkin seeds
  • 1/2 raisins
  • Vegenaise
  • Water or alternative milk
  • 6-8 drops of stevia

Instructions

  1. Mixed all the veggies, sprouts, seeds and raisins in a large bowl.
  2. Add enough Vegenaise to cover the veggies to your liking. Add a bit of water and stevia to thin and add some sweetness (the number of drops depends on the bitterness or lack of in the cabbage).
  3. Refrigerate 1-2 hours to mix flavors -- or just eat as is!
https://glutenfreeveganliving.com/healthy-coleslaw/

Simple to make and well liked for anyone who loves raw veggies!  Great for potlucks as well!!

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Filed in Salads & Dressings & Condiments, Sandy's Recipes | Tagged: ,

Salads are Not Just Lettuce!

Posted March 1, 2014 By Sandy

I get really frustrated when I go to a restaurant and order a salad — knowing it will be gluten free and vegan — and the waitress comes back with a plate full of lettuce and maybe a carrot or cucumber on the side!  That is NOT a salad!!  How come no one tells them that Salads are Not Just Lettuce??

I am the Salad Queen — I love salads!!  I’ve incorporated dozens of ways to make a salad with LOTS of different ingredients.  Check out some of my salad recipes here:

Salads can be made with lots of different ingredients that most people just don’t think of using.  Most of my salads are a meal within themselves!  Just by adding a few ‘extras’ you can have a satisfying meal too!  Check out the following tips to round out your salads:

  • Add beans:  My favorite is black beans, but you can use chickpeas or any of your favorite beans.  I have even added a can of Amy’s Black Bean Chili to my salads for a Mexi-Tex flavor.
  • Add grains:  My Quinoa Tabouli Salad is a perfect example of a grain salad — but you can also use rice or any whole grain in your salad.
  • Add starches:  White potatoes come to mind  — you can also try sweet potatoes, yellow potatoes, and red potatoes.
  • Add fruit:  I frequently add raisins to my salads, but craisins, apples, pears, grapes …. or your favorite fruit will work well.
  • Add pasta:  Gluten free pasta is a good filler for any salad. Just makes sure you have plenty of veggies so the pasta does not overpower the veggies.

Last, but not least, your salad dressing can make a big different in the tastes of your salad.  I am pretty plain, myself, as use one basic dressing — but there are a number of good salad dressings and dressing recipes out there to chose from.  Here are my two favorites: Gluten Free Vegan Salad Dressings

What ‘secret’ ingredient to you use in your salads??  Share with us!!

 

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Filed in Raw Foods, Salads & Dressings & Condiments, Sandy's Recipes | Tagged: , , , ,

Sweet Kale Salad

Posted February 1, 2014 By Sandy

Enjoying one of my two favorite meals today:  soup and sandwich.  My other favorite meal is Sweet Kale Salad and sandwich (actually, any salad is my favorite, but Sweet Kale especially delicious!).

The sandwich is pretty simple.  My local gluten free bakery, Bridge Baking, makes a special vegan gluten free bread that is to die for.  I just toast a couple pieces of bread and slather on some Grapeseed Vegenaise and add the following:

  • Thinly sliced roma tomato
  • Avocado
  • Thinly sliced black olives
  • Spouts (I think I had broccoli sprouts today)
  • Baby spring greens

Of course, this is just a list of suggestions.  You could also add mushrooms, pickles or relish or your favorite soft raw veggies.

My soup today was Amy’s Organic Lentil Vegetable soup.  Love Amy’s soups!!ES_SKS_BAG_12OZ

But this post was suppose to be about my Sweet Kale Salad!! So …..

I LOVE the Sweet Kale Salad kit from Eat Smart Salads (of course, 12 oz. is not big enough for me!  I buy the 28 oz. bags from Costco!).

So, here is what I do:  I take out a little less than half the veggies (from the 28 oz. bag) and one of the dressing packets.  Then I add the following:

  • 1/2 or so cup chopped cauliflower
  • Sprouts, whatever I have on hand
  • 1/2 or so cup chopped walnuts
  • 1/2 cup or so grated carrots
  • 1/3 up or so raisins

I mix it all up and add a bit of my own salad Ranch style dressing.  Makes a perfect salad!!

Also, I have half of the salad kit left that I make with the prepackaged cranberries and pumpkin seeds — so I have another meal with a different type Kale Salad!!

So how is that for a lazy day meal with a minimum of prep and cooking??

Sorry, we ate the salad so fast (My husband loves it too!), I didn’t get any pictures!!

 

 

 

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Gluten Free Vegan Thanksgiving Recipes & Tips

Posted November 23, 2013 By Sandy

Thanksgiving can be a real challenge for Gluten Free Vegans — especially if you are looking for a ‘traditional’ Thanksgiving style meal.  But after scouring the internet I have found a few good options for you.

About.com Celiac & Gluten Free expert, Jane Anderson, suggests some of the following tips for a Gluten Free Thanksgiving.

Traditional Gluten-Free Thanksgiving MenuTurkey Bouquet

• Stuffing. You don’t need to mourn your favorite stuffing — it’s actually pretty easy to make gluten-free stuffing, and once you add spices and other ingredients, it’s likely to taste almost exactly the way you remember it. You can use a mix or simply use gluten-free bread crumbs (either packaged or from your own stale bread) in your own traditional recipe — you shouldn’t even need to alter the recipe … Gluten-Free Stuffing for Thanksgiving.

• Cranberry sauce. There’s no reason for cranberry sauce to contain gluten, so this should be an easy item to check off your list — there are multiple options available.

• Mashed potatoes. Like cranberry sauce, there’s no reason for mashed potatoes to contain gluten. (NOTE:  We mix our mash potatoes with Earth Balance and thin with our favorite milk alternative.

• Sweet potatoes. You might find a recipe for candied sweet potatoes that includes flour as an ingredient, but I think it would be more the exception than the rule — the vast majority I’ve seen are naturally gluten-free. Therefore, you can use your old family recipe, or try something new. This recipe from About.com’s Expert on Southern Cooking should be simple to make and elegant to serve.

• Dinner rolls. If you’re trying to make your gluten-free Thanksgiving meal indistinguishable from a traditional, gluten-filled meal, dinner rolls are the one item that may trip you up. However, gluten-free bread products definitely have gotten much better over the past few years, and now there are dinner rolls your guests might mistake for gluten-filled — my guide to gluten-free dinner rolls explains what’s possible. Also, instead of rolls, you might consider deviating a little from the traditional menu and trying a gluten-free cornbread recipe — I like this recipe for gluten-free skillet cornbread.

In addition to her list above, I would add Cashew Mushroom Gravy — our personal favorite!

For a main dish, you might want to try one of the following (will tastes great with the cashew mushroom gravy listed above!):

If you are looking for a good recipe for the traditional pumpkin pie minus the gluten and dairy, check out the following links for Pumpkin Pies:

Or, if you have your own filling and just need a Gluten Free crust, you might want to try one of thesePie Crusts:

We also have lots of different Gluten Free Vegan pies recipes on this website that you might want to check out.

Wishing everyone a very Happy Thanksgiving!!

 

 

 

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Pumpkin Chocolate Chip Bars

Posted November 16, 2013 By Sandy

My husband, Malcolm, LOVES pumpkin.  His favorite month is September … and I think that is because pumpkins start ripening in September!!

So, because he loves pumpkin so well, he is always looking for pumpkin recipes that he can adjust for my Gluten Free Vegan diet.  While visiting some vegan friends early this month, he made this WONDERFUL pan of Pumpkin Chocolate Chip Bars that I just have to share with youPumpkin 1.

Sorry, we did not get any pictures, but it looked like dark (from the chocolate chips) pumpkin pie without the crust!

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Pumpkin Chocolate Chip Bars

Ingredients

  • 1/2 cup pumpkin puree
  • Skim thick part from a can of coconut milk (best to refrigerate overnight to solidify)
  • 1/3 cup coconut nectar
  • Substitute for 2 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons pumpkin pie spice
  • 12 teaspoon sea salt
  • Extra coconut oil for greasing the pan
  • 1/2 cup GOOD chocolate chips (darker the better)

Instructions

  1. Preheat oven to 375 degrees and grease an 8x8 baking dish with coconut oil
  2. Combine all ingredients - except chocolate chips - in a food processor or blender
  3. Puree or blend until combined.
  4. Pour the mixture into the prepared dish and add he chocolate chips, sprinkling them around by hand
  5. Bake for 30-40 minutes or until a toothpick come out clean.
  6. Dessert will have a bit of pumpkin pie texture so will thicken a bit after cooling
https://glutenfreeveganliving.com/pumpkin-chocolate-chip-bars/

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