Category Archives: snacks

Tuesday, September 13, 2011

Lox of Love with Dairy Free Dill Cream Cheese

 During my weekly grocery shopping I passed some lox and started to dream about cream cheese and bagels.  I don’t spend too much time in this dream world though (because there is always a tasty alternative to be had) and popped those lox into my basket with a grin along with some gluten free English muffins.  Before bed I put  1/2 cup of cashews in some water to soak until morning and breakfast was nothing short of a dream come true.  This recipe is based off THIS vegan/dairy free “sour cream.”  
Ingredients
–These gluten-free English muffins
-1 package of wild caught Lox
-1/2 cup cashews, soaked for at least 4 hours (I soak mine for around 6) 
-1 teaspoon dried dill
-1/4 to 1/2 teaspoon salt (to taste) 
-3 tablespoons fresh lemon juice (more or less to your sour preference)
-3 tablespoons filtered water (or more until desired texture)

How To
1.  To make the cream cheese place soaked cashews in blender with salt, dill and add 3 tablespoons of water and 3 tablespoons of lemon juice.  Blend.  Continue blending and adding water or lemon juice until your desired consistency is achieved.  I prefer a thicker spread and used more lemon for a sour taste.  
2.  Toast English muffins
3.  Add lox
4.  Make your favorite cup of tea and enjoy an elegant breakfast.
Shared on: Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Slightly Indulgent Tuesdays, 
Posted by Amber at 4:39 pm

Labels: breakfast, dips and spreads, snacks.

4 Comments

  • Nicole@Show Off Friday July 16, 2012 at 5:24 pm

    Dill is a favorite around here! Thank you for sharing. Have a great week!

    Reply
  • Tonya July 16, 2012 at 6:46 pm

    what a great recipe!

    Reply
  • Jess @ Crunchy Hot Mama January 21, 2015 at 7:51 pm

    This sounds awesome, and would go great with my Lox Frittata :) http://crunchyhotmama.com/2014/11/06/one-pan-meal-lox-frittata-dairy-free/

    So glad I found your site!

    Reply
    • Amber January 22, 2015 at 6:19 pm

      Sounds super yummy! :-)

      Reply

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Sunday, September 11, 2011

Baked Veggie Spring Rolls (gluten free, dairy free, sugar free with soy free option)

What’s better than stir fry?  Stir fry wrapped up in a cute little package!  What’s a good word to describe more than craving something?  I don’t know, but this is how I feel about egg rolls/spring rolls, but alas my weak digestion doesn’t love the trifecta factor, the deep-fried/sodium/gluten factor.  So for this month’s Go Ahead Honey, It’s Gluten Free challenge hosted by the beautiful and talented chef, Iris of The Daily Dietribe, I figured why not make a healtheir and gluten-free version of my favorite Asian cuisine: spring rolls.  I nearly cried over these.  First, because they were hopelessly delicious, and two because I tripped and smashed my toe sprinting to the oven when the timer went off.  I also burned my mouth.  Yes, I’m that impatient when it comes to taste testing…no control.  The true test came at dinner.  The verdict:  Husband loved them.  Daughter loved them.  Son loved them.  Happy bellies.  Happy mommy.

I served these spring rolls with vegetarian fried rice and cold cabbage salad. 

Ingredients
-1 small red pepper, julienned
-2 carrots, julienned
-2 celery stalks, julienned
-1 cup shredded cabbage
–Rice noodles, about 2 cups cooked 
-2 1/2 tablespoons coconut aminos 
-1 tablespoon garlic granules
-2 teaspoons onion powder  
-Red Pepper flakes, to taste 
-Oil of your choice (GS, sesame, olive, coconut, etc)
-Rice wrappers 

How To
1.  Saute veggies (carrots, celery, pepper & cabbage) with some oil. Add the coconut aminos, garlic granules and onion powder. 
2.  Cook the rice noodles.  In a large pot, bring water to a boiland add noodles.  Drain and rinse noddles. 
3.  Add cooked rice noodles to veggies.  Cook on medium until the flavors meld (you can add red pepper flakes to taste, but I left this out for my kids)
4.  Let this mixture cool completely…nice to make this earlier in the day and have it ready to assemble the rolls, but it only takes about 20 minutes to cool

After mixture cools:
1.  Preheat oven to 375 degrees 
2.  Add some filtered water to a flat wide pan or dish and soak the rice paper until pliable.  Add the filling and roll – while you are filling one, have another in the water waiting
3.  Fill rice wrappers and place on baking sheet.  I use my favorite silicone baking mat 
4.  At this point you can spray the rolls with oil if you so desire, it makes them very shinny.  Be forewarned, however, oil sprayed or not, the tips and ends of the rolls get very poky when cooked
5.  Bake for 15 minutes.  (I didn’t test these any longer than 15 minutes, so I’m guessing they will become crispier if left in longer.  I happen to prefer the chewy texture at the 15 minute mark). 
6.  Walk with caution to the oven, minding chair & table legs, toys and furniture 
7.  Do not eat these right out of the oven like a wild animal (like moi)
Notes
*You can add just about anything you like to these rolls.  Other suggestions include: mushrooms, bamboo shoots, bean sprouts, chicken/pork, onions, cilantro, basil or fennel.  Have fun with your food! 
*Traditional spring rolls call for oyster sauce, but I couldn’t find any gluten-free brands.  The rolls taste absolutely delicious with the coconut aminos. 
*I didn’t bother making a dipping sauce for the rolls, they were tasty all on their own.  But see comments for suggestions. 
*These take a while to cool.  Have these out and cooling a good 15 minutes before you eat, 30 minutes if serving to children.  

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Whole Food Wednesdays, Lunch Box Love Friday, Allergy-Friendly Fridays
Posted by Amber at 12:17 am

Labels: appetizer, gluten free, snacks, vegan, vegetarian.

16 Comments

  • Shirley @ gfe September 11, 2011 at 3:32 am

    Amber, what an awesome job you did! Gorgeous and great step by step, too. What a wonderful addition to Iris’ theme of Chinese food!

    Shirley

    Reply
  • Amber September 11, 2011 at 4:26 am

    Hello Shirley~

    Thank you for your kind words. I hope others find these as equally delicious. –Amber

    Reply
  • Iris September 11, 2011 at 4:24 pm

    Thanks for joining in, Amber! I’m going to make these for dinner tonight!

    Reply
  • Amber September 11, 2011 at 6:00 pm

    Hello Iris,

    Thank you for your comment…and please let me know how they turn out. I’ll be curious to how others feel about this alternative to traditional rolls. Your blog has certainly been a huge inspiration to me and I’m thrilled to be a part of this wonderful community. Warmly, –Amber

    Reply
  • Jessica @ Dairy Free Betty September 22, 2011 at 7:25 pm

    Oh my gosh! I’m glad you found my blog!! These look amazing! I never thought of baking them. I might go make a version right now after I subscribe to your blog!! :)

    Reply
  • Amber September 22, 2011 at 8:00 pm

    Hi There Jessica~

    Thanks for your feedback. I have made these like 4 times this month. They are so easy and very tasty. Please let me know how you like them…and if you add any of your own creative flair. I’m in the process of getting my facebook/twitter/RSS feed all set up, so definitely check back in a week or so. Happy cooking, happy eating. Be Well, –Amber

    Reply
  • Jessica @ Dairy Free Betty September 23, 2011 at 10:47 pm

    Hey Amber, I did make them and they were good!!

    I just basically made a veggie stirfry, with rice noodles and then baked them and dipped them in a peanut butter/sweet chili dip! So awesome thank you!

    Reply
  • Amber September 24, 2011 at 11:21 pm

    Hi There Jessica. I would ask for that dipping sauce if I wasn’t allergic to peanuts. Sounds so yummy. Glad you enjoyed the spring rolls. I’m addicted.

    Reply
  • Tessa Domestic Diva January 8, 2012 at 11:38 pm

    then you make your peanut sauce w/ almond butter silly!! Making these tonight to go with my thai chicken soup!
    http://tessadomesticdiva.blogspot.com/2011/05/thai-chicken-soup.html

    Reply
  • Amber January 9, 2012 at 1:20 am

    See, this is why I need you Tessa! That’s a great idea. I’m so deathly allergic to peanuts, I can’t even be around sunbutter (the packaged variety that is) – it just smells so much like peanut butter…it totally grosses me out! My homemade sunbutter is far better tolerated. I will have to try a dipping sauce with almond butter (or my homemade sunbutter) and I will be sure to let you know if it’s a good substitute.

    I’m LOVING your Thai chicken soup Tessa! This will be made soon. Enjoy the rolls. :-)

    Reply
  • Tessa Domestic Diva January 9, 2012 at 8:18 pm

    Ok, just like you, I was SO excited for these that I scalded my fingers in my over-zealouness to eat these! I really adore salad rolls, and this version has even more veggies and is warm!! I used bean thread noodles, lots more tamari than called for, some lime juice, fresh cilantro, and Sriacha for some heat. Ir was SO SO SO good, I already can’t wait to make them again, and will try using shiratake/’miracle’ noodles next time to make these low calorie.yum!…so glad I finally got around to making these! (I am enjoying a steaming bowl of the thai chicken soup now…..

    Reply
  • Tessa Domestic Diva January 9, 2012 at 8:21 pm

    ps, I have a proposition for you and couple of other new bloggers..but need a way to communicate w/ all of you simultaneously…would you contact me via my contact me button or message me via facebook with a good email?

    Reply
  • Amber January 9, 2012 at 9:45 pm

    Hi Tessa,

    I’m so glad you enjoyed the rolls! Your version sounds excellent. The possibilities really are endless. Can’t wait to try your soup!!

    Hugs,
    –Amber

    Reply
  • Heather January 30, 2012 at 6:10 am

    Oh man! I just found your site & have already pinned at least 3 recipes! I’m your newest follower & can’t wait to keep reading!

    Blessings,
    Heather

    Reply
  • intrepid allergy mum January 30, 2012 at 11:18 pm

    Hi Amber
    I love the look of these rolls- yummy! Do you think I could used these for a school lunch for my son?
    Look forward to some more inspiration and recipes from you!
    Best wishes
    Charmaine

    Reply
  • Amber January 31, 2012 at 12:09 am

    Hello There Charmaine,

    Thank you!

    My suggestion would be to make these, perhaps for dinner, and give them a trial run with your son. If he seems to enjoy them, then I definitely think these would be a great lunch option. You can fill them with just about anything too. So think about chicken, pork, and other veggies. A few other bloggers have comments above with their baked veggie spring roll recipes. Let me know how they work out for you!

    Be Well,
    –Amber

    Reply

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Friday, September 2, 2011

Cilantro Hummus

Over the years I have made many variations of hummus.  This delicious dip is a family favorite so we always have some in the fridge.  I’ve never thought about cilantro in hummus and I’m sorry I didn’t figure this out sooner! It’s delicious.  
Ingredients
-2 1/2 cups prepared garbanzo beans* (or two cans garbanzo beans) 
-1/4 cup tahini 
-3 tablespoons lemon juice (or more to taste)
-3/4 teaspoon garlic granules (or 1 clove) 
-1/2 teaspoon salt (or to taste) 
-1/2 cup of olive oil 
-3/4 cup fresh cilantro (or more to taste)
-1/4 teaspoon chili powder (or to taste)
-Filtered water (to bring the hummus to a preferred consistency)

How To
1. Add beans, tahini, garlic granules, salt, cilantro and optional chili powder to a food processor and blend.  
2.  With the food processor running, drizzle in oil.  
3.  Check for texture.  Too thick?  Add in 1 tablespoon of water at a time until you reach your desired texture. 

Notes
*Soak beans in filtered water for at least 8 hours, I soak mine for 24 hours and change the water 2x.  Boil in filtered water until tender and store in fresh water until ready to use. I soak & boil around 6 cups of beans at a time and freeze the leftovers for another day (they do great in the freezer!).
*A word about the beans:  I go back and forth between garbanzo beans and chana dal beans.  Chana dal yields a nice smooth hummus but with a much milder flavor so you really need to increase your ingredients.  Garbanzos are rich and flavorful with a thicker consistency.  I love them both but lately I’ve been using garbanzo beans for that full hummus flavor.  
____________________________________________
Posted by Amber at 2:30 am

Labels: dips and spreads, snacks, vegan, vegetarian.

One Comment

  • Shirley @ gfe September 6, 2011 at 4:07 am

    Great looking recipe and helpful info on the bean variations–thank you, Amber!

    Shirley

    Reply

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Wednesday, August 24, 2011

Raw Vegan Walnut Pesto (SCD/Paleo/GAPS)


 I have to say…I’m very pleased with vegan pesto.  I don’t miss the the cheese at all.  And I use walnuts instead of pine nuts.  I guess there is a global pine nut shortage which prompted my local coop to put the pine nuts they did have in these ittty-bitty tiny plastic bags.  I laughed so hard and thought, I can’t make pesto with 5 pine nuts!!  Thus, the walnuts made their debut and the outcome…sooo tasty!


Ingredients
-2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
-1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
-3 to 4 tablespoons fresh lemon (to taste)
-1/2 cup olive oil (or preferred oil)
-1/2 teaspoon garlic granules (or one clove of fresh garlic – or to taste)
-1/2 teaspoon salt


How To
1.  Place toasted walnuts in food processor and pulse a few times.   
2. Add basil, garlic granules, salt and pulse.
3. Turn on food processor, add in lemon juice and drizzle in oil.  Scrape down sides now and then.
4.  Test for seasoning.  
**********
Daddy and Ethan gathering basil from the garden. 

Shared on: Just Another Meatless Monday  Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday, Allergy-Free Wednesdays, Allergy-Friendly St. Pattie’s Day,  Fat Tuesday,Slightly Indulgent Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Potluck Party Friday, Wellness Weekend, 

Posted by Amber at 4:50 pm

Labels: dips and spreads, GAPS, Paleo, raw, SCD, snacks, vegan, vegetarian.

3 Comments

  • Winnie June 18, 2012 at 11:56 am

    I’m a pesto “freak”
    I can pesto with everything and just as is
    It’s a great recipe – thanks!

    Reply
  • Mary Hudak-Collins June 18, 2012 at 5:26 pm

    I’m finding that through recipe hops, there are a lot of food items that I have never eaten. Pesto is one of them. I have quite a bit of basil, so I’ll be giving this a try. Thank you for sharing this week in our recipe hop!

    Reply
  • Vicky July 21, 2012 at 8:32 pm

    I love this recipe…

    Reply

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