Category Archives: vegetarian

Monday, September 28, 2015

Perfectly Whipped Sweet Potatoes

Fall where are you! It’s hitting the mid 90’s again this coming week (insert big eye roll here). I am yearning to wear my sweaters and boots! Soon…soon. Around these parts it starts to really feel like fall at end of October, early November, so we have a few weeks yet. But this hot weather is not stopping me from making some yummy fall inspired food. I made some absolutely out-of-this-world delicious whipped sweet potatoes on Saturday night for dinner. Seriously tasted like dessert. SO GOOD. My kids loved it! My daughter said, “Mommy, what’s in here…it tastes like pie.” I made the sweet potatoes with this pork dish (sans the applesauce) that is so easy and always a hit and the two went together like gangbustas. Anyway, if you are looking for a new way to eat sweet potatoes, try whipping them up. I am totally going to make these whipped sweet potatoes for Thanksgiving and I’m so excited about it! They are seriously delicious. Look out fall…I’m coming for ya. Continue reading →

Posted by Amber at 9:35 am

Labels: ACD, AIP, GAPS, holidays, Paleo, sides, Thanksgiving, thanksgiving side dishes, vegan, vegetarian, winter cuisine.

5 Comments

Tessa@TessaDomesticDiva September 30, 2015 at 8:09 pm
I want some too! Roasting always brings out the most amazing flavor in sweet potatoes. I have never whipped them, I will have to try!
Reply
- Amber October 2, 2015 at 8:07 am
  Oh Tessa…you will love this!
  Reply
GiGi Eats October 2, 2015 at 5:59 pm
This sounds like utter HEAVEN in my mouth!!!!

Reply
- Amber October 2, 2015 at 7:03 pm
  Nailed it! These sweet potatoes are amaze-balls. 🙂
  Reply
Emily @ Recipes to Nourish October 19, 2015 at 11:36 am
Yum! I love whipped sweet potatoes and your recipe sounds delicious! Thanks for sharing it with us over at Savoring Saturdays. Hope you’ll come back and join us again 🙂
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Monday, September 21, 2015

The Perfect Coconut Rice

I love rice! For a while I stopped eating it when I was exploring different diets, such as the SCD and Paleo. Luckily, rice (white rice in particular) agrees with me so I eat it often. My friend Eileen from Phoenix Helix has a great post all about white rice. It’s worth the read to gain more information about how rice interacts with the body. Something important I always do when preparing rice is soak and rinse. This is especially important when preparing brown rice because it helps leach out the arsenic that occurs naturally in all rice, but in higher amounts in brown. Continue reading →

Posted by Amber at 4:50 pm

Labels: sides, vegan, vegetarian.

4 Comments

Emily @ Recipes to Nourish September 21, 2015 at 9:14 pm
We are big white rice fans in our home too, especially my husband and Tiny Love.
Reply
- Amber September 21, 2015 at 10:00 pm
  Yay! So good. I totally crave it.
  Reply
Tessa@TessaDomesticDiva September 22, 2015 at 7:35 pm
This almost exactly like I do our rice too, we just use avocado oil usually….and my kiddos go nutzo over it over any other method or style of rice. Usually I add a couple of tablespoons of lemon or lime juice too. Of COURSE we do something else the same….(;

Reply
- Amber September 23, 2015 at 7:54 pm
  Of course we do girl! 🙂 We know how to rock it in the kitchen.
  Reply

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Monday, August 3, 2015

Southwestern Quinoa Salad

My local Natural Food Coop has been making a fiesta quinoa salad for years (10+). I ate it like crazy when it first showed up in the deli and would also pick some up for potlucks or for dinner. A few years ago I started making it myself. I remember it was a blistering hot summer, and for weeks it was over 100 degrees and I refused to turn on my oven for most of it. Like most summers, we live off of cool meals such as avocado mint soup, salads galore, raw treats and homemade ice cream. This quinoa salad is super refreshing and it’s a favorite among my family and friends. Maybe this dish will make an appearance at your next party…or for dinner one hot summer night. xo, –Amber Continue reading →

Posted by Amber at 4:34 pm

Labels: allergy-friendly, grain free, salads, summer cuisine, vegan, vegetarian.

6 Comments

Emily @ Recipes to Nourish August 4, 2015 at 11:36 am
Sounds delicious! Hope you’re getting some cooler weather today. We have a nice breeze over here today.
Reply
- Amber August 6, 2015 at 8:08 pm
  Thanks Emily. We are actually in San Diego on vacation. It’s so nice to be out of the smokey air. Much cooler here – very tropical (like Hawaii but less humid). I do love that Delta breeze we get though through the Sacramento valley. So nice!! Hugs to you.
  Reply
Danielle @ Poor and Gluten Free September 1, 2015 at 11:26 am
This looks delicious! Thanks for sharing it on Waste Not Want Not Wednesday, I’m featuring it this week 🙂
Reply
- Amber September 1, 2015 at 12:34 pm
  Awesome! Thanks for the feature. 🙂
  Reply
Miz Helen September 3, 2015 at 8:56 am
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen

Reply
- Amber September 4, 2015 at 9:01 pm
  Awesome!! Thanks so much for the feature Miz Helen! 🙂
  Reply

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Thursday, January 23, 2014

Fresh Cabbage & Herb Spring Rolls with Sunbutter Honey Dipping Sauce

About a month after I started blogging I posted a recipe for baked spring rolls and they were my favorite food for months. I made them over and over again…until like most things I make over and over again…I became satiated (and over it). I haven’t really made spring rolls in a while. Last month (in December) I was looking for a recipe to bring to a holiday party. I thought, “What would everyone like, carnivores and vegetarians alike?” So I made some raw spring rolls and wowza they are fun to make and super yummy. I forgot how much I enjoy stuffing those little rice wrappers. And the sauce, oh the sauce! The sunbutter honey dipping sauce that accompanies these little rolls has such a delightfully complex flavor. Sunbutter is a great sub for peanut butter in traditional peanut-based sauces. Definitely give it a try.

Continue reading →

Posted by Amber at 6:58 pm

Labels: allergy-friendly, appetizer, sauces, spring cuisine, summer cuisine, vegetarian.

22 Comments

Heather @Gluten-Free Cat January 23, 2014 at 8:57 pm
I love these, Amber! Yours turned out picture perfect. Mine always seem to tear and I get all frustrated with my clumsy fingers. I think that means I need more practice. Thanks for the inspiration and the recipe. Great idea to add grated ginger!
Reply
- Tessa Domestic Diva January 24, 2014 at 1:37 am
  Heather, I think you might be soaking your wrappers too long. They should still be a tad crunchy when you remove them….they continue to soften and absorb moisture once removed….try that!
  Reply
- Amber January 24, 2014 at 1:40 am
  That’s good advice, Tessa. But I soak mine for a long time and they are very pliable and don’t break. I’m thinking the brand might be factor? At any rate, we all find what works best, right. 🙂
  Reply
- Heather @Gluten-Free Cat January 29, 2014 at 11:02 pm
  I’m going to try advice from each of you! My wrappers are never crunch when I wrap, so I’ll try a short soak time. And I do believe a brand change could help as well. Thank you both!
  
  (Amber, I’m featuring these at Raw Foods Thursdays tomorrow. Thank you so much for sharing them!)
  Reply
Emily @ Recipes to Nourish January 23, 2014 at 11:17 pm
I wish I had some of these now, yum! They look delicious Amber. I hope all is well. This weather has been crazy here, beautiful, but we sure need rain.
Reply
- Amber January 24, 2014 at 2:12 am
  Hi Emily. Thanks! And yes, poor dry central valley. But oh my is it no beautiful!! I so wonder what the spring will bring? Curious. Wish there was some snow for us to play in though. Maybe in the spring. 🙂 Hugs to you.
  Reply
Laura January 24, 2014 at 12:29 am
I am drooling over this dipping sauce Amber…sharing this fantastic recipe now!
Reply
- Amber January 24, 2014 at 2:12 am
  Thanks Laura. You would love it! So good.
  Reply
Gabby @ the veggie nook January 24, 2014 at 12:35 am
mmm I can’t remember the last time I made rice paper rolls. I am totally craving these now! Except I’ll probably do the pan fried version because it’s frigid here!
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- Amber January 24, 2014 at 2:13 am
  Thanks Gabby. I love the pan friend version….soooo good! I’m with ya girl. Hugs.
  Reply
Tessa Domestic Diva January 24, 2014 at 1:39 am
I have all my goodies for making spring rolls this week too! I know we both adore them…..and you’re photography skills are really improving, nice work! You have a good eye!
Reply
- Amber January 24, 2014 at 2:10 am
  Thanks Tessa, you’re sweet. I feel the same about your blog…your photographs are amazing…magazine worthy! Sniff, sniff, look how far we’ve come. Ha ha. Hugs.
  Reply
Cassidy Stauffer January 24, 2014 at 2:32 pm
My family doesn’t really like rice wrappers (even though I do), but I love your idea of browning these in coconut oil! Thanks for the recipe, I can’t wait to try it!
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- Amber February 1, 2014 at 3:52 am
  Yes! They taste great that way. Just be sure to double wrap the rolls! Hugs.
  Reply
Vicky January 24, 2014 at 6:40 pm
These look wonderful Amber, it’s a long time since I ate a spring roll and the sauce – wow!
Reply
- Amber February 1, 2014 at 3:52 am
  Thanks Vicky!
  Reply
Sarah O. January 29, 2014 at 6:07 pm
Yum these look so good!
Reply
- Amber February 1, 2014 at 3:52 am
  Thanks Sarah.
  Reply
Sheryll Ziemer January 31, 2014 at 6:04 pm
I can’t see a Pinterest tab……do you have one?
Reply
- Amber February 1, 2014 at 3:51 am
  No. But I am doing a blog redesign and will have one on there. Keep an eye out for the new blog…coming soon! Thanks.
  
  Here is my Pinterest page:
  http://www.pinterest.com/amberattta/
  Reply
Stress Eater February 21, 2014 at 4:27 am
Oh my goodness. These were incredible! Super easy and delicious, and the sauce,,, oh that sauce! Pretty sure I at more of the sauce with my spoon than on the rolls… Even had my 7 year old help with the rolling part, which was…. interesting. LOL – totally worth the fun. Only thing I did different was use shredded coleslaw mix (cabbage, red cabbage, and carrots) instead of doing it myself… yup, I’m lazy! Thanks for the incredible recipe, and for introducing me to Coconut Aminos… new favorite thing for my kitchen!
Reply
- Amber February 21, 2014 at 4:38 am
  Your comment put a smile on my face tonight! I love it. Thanks for sharing. And I totally agree…the sauce!!! So simple yet so delicious. And great tip with the pre shred veggies. Hey..anyway you can get your veggies is a win! Great job. And we also just love coconut aminos. Thanks again. Be Well. –Amber
  Reply

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Wednesday, June 26, 2013

Healthy and Hearty Summer Salad with Homemade Honey Balsamic Vinaigrette

Salads are a MUST make dish this week here in Northern California. There is a heat wave coming through pushing us up into the triple digits for several days. Today is gorgeous and so we are taking advantage of this mild weather and heading to the Farmer’s Market tonight for some dinner and fun. Yesterday I made a big batch of honey balsamic vinaigrette in preparation for the heat and the many salads I have planned to make. My kids always gobble up their greens with this sweet and tangy dressing. Also a great drizzle for roasted potatoes, veggies, chicken, etc. I think we all need a good go-to balsamic vinaigrette recipe. I hope this one makes it into your kitchen soon.

Summer Salad with Homemade Honey Balsamic Vinaigrette

Salad Ingredients:

-9 ounces fresh greens (I used 3 ounces each of: dinosaur kale, arugula, and baby spinach)

-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds
-Fresh herbs for garnish (I used parsley and tarragon)

Vinaigrette Ingredients:
-1/2 cup balsamic vinegar
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard

How To:
1. To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans. Blend on low for 10 seconds.
2. Keep the blender running on low and drizzle in the oil very slowly.
3. Then add in the mustard. Blend on medium-high for 10 seconds.
4. Adjust salt and other flavors to taste.

Notes:
*I’ve included two links above to the products I use. I buy them in town, but I wanted to give you an example of what I am using.

Shared on: Raw Foods Thursday, Wellness Weekend Fat Tuesday

Posted by Amber at 11:10 pm

Labels: Paleo, raw, salads, SCD, sides, summer cuisine, vegetarian.

5 Comments

France@beyondthepeel June 28, 2013 at 1:45 pm
Gorgeous salad Amber. My husband calls these dinner salads and though he didn’t know what to make of them at first, he really enjoys them now. I love all the vibrantly healthy colors here! I love the bigger batch salad dressing.I’ll be able to use it all week long.
Reply
Lauren July 3, 2013 at 12:29 am
Yum! I’m eating so many salads lately, so this recipe comes at a great time. I didn’t know you were in Northern CA…I used to live in Portland and just love that region. 🙂
Reply
Gabby @ the veggie nook July 4, 2013 at 3:52 pm
This salad sounds amazing Amber- my favourite salad combinations always include apple and a mustard dressing!
Reply
GlutenFreeHappyTummy July 5, 2013 at 3:52 pm
oh my gosh Amber that salad looks SO GOOD!! i love the mix of crunchy ingredients! yum! Hope you had a great 4th of july!
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50+ Homemade Gift Ideas For Summer | Rock It Like A Mom April 26, 2015 at 2:07 pm
[…] Homemade Honey Balsamic Vinaigrette Dressing […]
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Thursday, May 9, 2013

Kalamata Olive and Sweet Pepper Macaroni Salad (gluten free & vegan)

Confession: I LOOOOOVE macaroni salad. I love it goopy or dry, with hard boiled eggs, chicken, hot peppers, bacon, or veggies…and whatever else you want to throw in there, I’ll eat it. I find macaroni salad just delightful. And it’s a must for me to eat macaroni salad along side baked beans (and chicken of course). The beans must be hot, the macaroni salad nice and cool, chop that chicken up and mix everything together so you get a flavor blast of every bite. Mmmmmm. So awesome together. It’s the whole summer food vibe that brings back wonderful memories of camping and backyard barbecues. But there is just something magical about that macaroni/baked bean/and chicken combo that screams summer. Rock your macaroni salad however you like – it’s a versatile dish. The macaroni recipe I am sharing today is a crowd pleaser (and bonus…it’s vegan and gluten free). I made it last weekend for a family gathering and it was a hit. Summer arrives early for us here in Northern California and I am already deep in a macaroni salad state of mind. I hope you get a chance to enjoy this recipe…or perhaps it will inspire you to make your own version of this classic summer dish. Salud.

Ingredients:

-3 1/2 cups dried gluten free Tinkyada elbow pasta*

-1 cup small chop sweet orange or yellow pepper

-1/2 cup small chop dill pickles

-1/3 cup chopped green onion

-1/3 cup chopped celery

-1/3 cup chopped kalamata & green olive mix, or just kalamatas

-1/2 cup soy free vegenaise mayo OR make your own

-1/4 teaspoon garlic granules (or more, just be careful with the spice factor if serving to chidlren)

-1/2 teaspoon onion granules

-1/4 to 1/2 teaspoon salt (to taste – remember the olives are salty)

-3 tablespoons oil

-1 tablespoon apple cider vinegar OR coocnut vinegar

-1 to 2 teaspoons dried parsley

-optional: juice from pickle jar to taste

How To:

1. Boil and rinse the pasta.

2. Add in all the ingredients listed above to prepared pasta. Mix well.

3. It is my STRONG recommendation that you make this at least 12 hours ahead of time. Store in a covered glass container in the fridge. Macaroni just gets better as it sits with all the flavors. It’s also my suggestion to remove the macaroni salad at least 30 minutes before serving and add in some additional liquid if necessary (such as, more mayo, pickle juice, vinegar, oil, etc). I like to add in some additional oil and mayo

Serves 6 – 8 (if used a a side dish).

Notes:

*Tinkyada is my favorite pasta brand. To make, bring nearly a gallon of water to a rapid boil. Add in some oil and a touch of salt. Then add in the dried pasta and stir, continuously until the water starts to again rapidly boil. Now you can leave it alone until the pasta is soft. I find that stirring continuously in the very beginning helps the pasta from sticking together. Test pasta 15 minutes later for doneness. Now this is an important step…brown rice pasta must be rinsed. So I rinse with cool water until the pasta is cool and clean of excess starch.

Here are the kiddos enjoying their macaroni salad with a turkey and avocado sandwich with a side of crisp lettuce and fresh blueberries.

Yum!

I made Megan’s Paleo breaded chicken recipe last week and it was amazing! The perfect accompaniment for baked beans and my macaroni salad (and yes, after I took this picture I dumped that bowl of baked beans all over the plate). I’m a dedicated food mixer.

Shared on: Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Wellness Weekend, Healthy Vegan Friday, Pure Ella Potluck Party Friday

Posted by Amber at 6:48 am

Labels: gluten free, sides, summer cuisine, vegan, vegetarian.

7 Comments

Cassidy Stauffer May 9, 2013 at 1:19 pm
What a yummy recipe! … and your kids are sooo cute 🙂 This seems like a good make-ahead recipe to take to a covered dish, I’ll keep this recipe for sure!

XO,
Cassidy
Reply
Tessa Domestic Diva May 9, 2013 at 7:54 pm
slurp! I love me some mac salad too…might just have to make some tonight and bbq!
Reply
Laura May 9, 2013 at 10:31 pm
Saving this for a neighborhood Memorial Day BBQ we are having. Can’t wait to make it!
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Ricki May 9, 2013 at 11:39 pm
Sounds like my kind of pasta salad, Amber! And love the addition of olives here. Yum!

PS Looking forward to our next meeting with Don this Sunday! 😉
Reply
- Amber May 9, 2013 at 11:47 pm
  Thanks Ricki. 🙂
  
  I as impressed with the drama in last week’s episode! I feel like so much is culminating right now. Very entertaining episode. I hope they continue this story line on Sunday, but I think we will see a switch to Betty.
  
  See you over at WW. 🙂
  Reply
Sarena Shasteen - The Non-Dairy Queen May 10, 2013 at 12:45 pm
I have actually never had macaroni salad before. I’m not a fan of mayo, so I’ve never tried it. I think I need to make a version without. This sounds and looks amazing! I’m off to check out that chicken recipe too! I bet my guys would love that!

Have a great weekend my friend! xoxo
Reply
Gabby @ the veggie nook May 12, 2013 at 3:17 am
I love macaroni salads too, but I didn’t used to! I think I didn’t like the commercial deli prepared ones, all that mayo was so overwhelming! But lighter homemade versions like this are exactly my thing. Lovely recipe 🙂

Hope you are having a good weekend!
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Monday, January 21, 2013

Delicious French Lentil Soup with Butternut Squash and Dino Kale (SCD Friendly, Vegan)

There’s a great little restaurant down the street from my house and next door to my beloved Davis Foods Coop, called Monticello. They serve seasonal cuisine and uphold a farm to plate menu (they even have their own farm!) – I just love that. Their menu is awesome, serving up organic chicken, gluten free breads, a ton of vegan soups, organic salad, etc. If you are ever in Davis (California), call me and I will take you there. It’s fabulous, fresh and healthy. A few months ago I took my son to this favorite spot for lunch. Their soup of the day knocked my socks off. It was so simple, yet so delicious. I asked what was in the soup (without getting too nosy), then rushed next door to my Coop and gathered the ingredients…and I made it that night for dinner. It’s a simple French lentil soup, but what makes it extra special is the addition of kale and butternut squash. The butternut squash and carrots impart a delicate sweetness to the dish and the tender kale is the perfect texture against the creamy lentils. I played around with the recipe a few times until I found the perfect ratios. I hope you also enjoy this soup. It’s very satisfying. Oh, and I love it the next morning with two fried eggs, avocado, and a splash of hot sauce.

Superb my friends.

Ingredients:

-2 cups onions, small chop

-2 cups carrots, peeled and small chop

-3 cups butternut squash, peeled, seeded, and small cubed

-1/2 pound (8 ounces) of dino kale, wash and remove large stem

-2 cups French lentils, soaked for 6 – 8 hours* (please see notes about the soaking).

-7 cups filtered water

-2 teaspoons garlic granules

-1 teaspoon + 1/2 teaspoon salt

-2 tablespoons oil

-3 turns of the pepper grinder

How To:

1. In large soup stock pan (my dutch oven is too small for this recipe), add onions, oil, and 1/2 teaspoon salt and saute for 5 minutes on medium heat.

2. Add in the carrots and butternut squash and saute for 3 to 5 minutes.

3. Drain the lentils of their soaking water and add them to the pot, along with the garlic granules, the additional 1 teaspoon of salt, pepper, and water. Bring to a rapid boil for 2 minutes.

4. Turn heat down to low, cover, and cook for 45 minutes.

5. After 45 minutes, uncover. Tear the kale with your hands as you add it to the pot. Stir kale around and bring the soup to very gentle simmer. Simmer for an additional 15 minutes, until kale is nice and tender.

6. Turn off heat and let sit until ready to serve (cover if you wish). Warm through before serving. Serves 6 adults. I like to serve with a wedge of lemon.

Notes:

*The lentils must be soaked for this dish for two reasons: (1) when making SCD soups with lentils, soaking them is necessary, and (2) the water in this soup has been calibrated only to the soaked lentils. I have found soaked verses dried legumes require different water ratios. So please follow directions as specified for best results.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Keep It Real Thursdays, Pennywise Platter Thursdays, Wellness Weekend Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Healthy Vegan Friday Sweet Saturday,

Posted by Amber at 5:03 am

Labels: main dish, SCD, Soup, vegan, vegetarian, winter cuisine.

12 Comments

Sarena Shasteen - The Non-Dairy Queen January 21, 2013 at 5:14 pm
Lentils are by far my favorite bean and I really discovered that 2 years ago when I started making soups with them! They are so easy to use and really are amazingly delicious! This soup sounds perfect!
Reply
Vicky January 21, 2013 at 9:11 pm
Yummy recipe Amber, I LOVE lentil anything and great advice about the soaking!

Nice to see you posting again.

Vicky x
Reply
The Quiet Mom January 22, 2013 at 1:10 am
I love lentil soup. I miss this!

Hopping by and following your lovely blog’s twitter, FB. I blog @ Getting Healthy with Essential Oils

I am also inviting you to join Tiddle Diddle Handmade Shoppe’s first giveaway event.
Reply
toxicity2purity January 22, 2013 at 6:30 am
Thank you for sharing. So good to hear about the place in Davis. I have been to the farmers kitchen (not a fan of the food, but love the bread) and now I know when I make a trip to Davis again, I have another spot to check out!!
Reply
France@beyondthepeel January 24, 2013 at 10:54 pm
Amber…after my own heart. French lentils in soup, I love. The sweetness of carrots and butternut squash, oh my. Eggs on it for breakfast.Swoon.
Reply
Cindy Gordon January 24, 2013 at 11:25 pm
I love squash! YUM! I’d love for you to link this up at our Gluten Free Fridays party this week! Its live now! I hope you make it this week! 🙂 Cindy from vegetarianmamma.com
Reply
Diane January 25, 2013 at 2:53 pm
I am a major advocate of lentils. I would love if you brought your healthy and seasonal recipe by foodie friday today.
Reply
Jennifer January 25, 2013 at 10:26 pm
This looks yummy! Please share this in a new Linky Party –Weekend Kitchen Creations at http://www.weekendkitchencreations.blogspot.com. Please join us, share your delicious creation, build more traffic for your blog and get other scrumptious ideas.
Reply
Cindy Gordon January 31, 2013 at 11:02 pm
Loving the use of squash. I have several to use yet! Got this tweeted and pinned! Thanks for linking up at Gluten Free Fridays!
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Gabby @ the veggie nook February 1, 2013 at 2:24 pm
Hey Amber! I’m highlighting this on Healthy Vegan Friday this week! Thanks for sharing such a great recipe 🙂
Reply
Rose Ann Witt May 18, 2015 at 9:29 pm
Thank you, Amber. I made this soup for dinner tonight and everyone loved it … even my carnivorous husband and son. Can’t wait to eat the leftovers tomorrow with eggs, avocado & hot sauce. Yum!
Reply
- Amber June 24, 2015 at 3:14 pm
  Yay! Thank you for sharing. And yes…leftovers with eggs and the fixens’…delicious! xo
  Reply

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Monday, October 22, 2012

Ode to Cafe Gratitute: Part 1 ~ The Community Bowl (Kale, Black Beans, and Rice with a Cashew Cream Sauce)

I learned about Cafe Gratitude a few years ago and it has been my favorite restaurant ever since. The closest location is about 50 minutes away, but this isn’t necessarily a bad thing, because if CG was located in my town, I would need to find an evening and weekend job just to pay for my addiction to their food. Nearly every time we travel to the Bay Area/San Francisco we stop at CG. And every time it’s a delightful treat. Not only do they serve amazing organic vegan (and raw) cuisine, but they are also a green/sustainable establishment. They grow their own food at an organic farm just about 25 minutes from our house. I have such a love affair with this restaurant. I want to live there (I know, weird). I’m just a total sucker for earth loving, progressive, friendly, crunchy folks. Because I can’t eat there for every meal (like I dream about) I make many of their recipes here at home. Today I’m sharing a dish called the Community Bowl that I always get for the kids when we stop by the restaurant. They love it and it makes a great dinner.

(An article in the Huffington Post published October 21, states that Cafe Gratitude will be closing all their Northern California locations due to “aggressive lawsuits” brought about by current and former employees).

Noooooooooo!!! Well, this just sucks. First I feel badly for the owners. I don’t know all the details to this story and don’t know if they did something illegal, but it’s unfortunate these great restaurants are closing. Really unfortunate. At any rate, I look forward to sharing some of my favorite dishes and recipes with you over the next few months.

The Community Bowl

(Kale, Black Beans, Rice and Cashew Cream Sauce)

Ingredients:

-1 bunch of kale, washed and chopped (we like Dino Kale)

-2 cups brown rice

-3 cups prepared black beans (soaked and boiled)

-3/4 cups cashews, soaked 4-6 hours

-1 to 3 tablespoons lemon juice

-1/4 to 1/2 cup filtered water (or more if needed)

-1/4 to 1/2 teaspoon salt

How To:

1. Cook the two cups brown rice as directed

2. Use plain prepared black beans OR saute the black beans with some oil, a splash of water, dash of salt and 1/4 teaspoon garlic granules (I prefer this method)

3. Use plain kale OR saute with a little water and salt to soften greens (my kids prefer kale on the soft side, as it can be a little tough)

4. In a blender, add the soaked cashews, 1/4 cup water, 1 tablespoon lemon juice, 1/4 teaspoon salt. Blend. Add more water to create creamy consistency. And then taste. This is were you add in more salt and lemon juice to taste. What you are looking for is a creamy, slightly tart sauce. In the restaurant they serve this dish with a garlic tahini cashew based sauce that is amazing, but too spicy for the kids, so when I order it I just ask for the cashew cream sauce.

Start by mixing the kale and black beans

Then add the rice

And finish with the cashew cream sauce

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Meatless Monday, Gluten Free Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Raw Foods Thursday, Keep It Real Thursdays, Wellness Weekend, Whole Foods Friday,

Posted by Amber at 5:04 am

Labels: dairy free, gluten free, main dish, vegan, vegetarian.

18 Comments

Sarena Shasteen - The Non-Dairy Queen October 22, 2012 at 3:12 pm
This looks amazing Amber! I bet that cream sauce on top is just pure heaven! I love bowls that are built up like this! Each layer is like a new tasting adventure! YUM!
Reply
- Amber October 23, 2012 at 8:13 pm
  Thanks Sarena! 🙂
  
  I do love my cashew cream sauce. This is fun dish that my family enjoys. And it’s a snap to make.
  Reply
the 3volution of j3nn October 22, 2012 at 5:10 pm
I haven’t made cashew “sour cream” in a while! I’m inspired to get my cashews soaking right now. 🙂
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- Amber October 23, 2012 at 8:15 pm
  Oh please do give it a try and let me know how you like it. I’ve been dairy free for so long and miss those creamy toppings and textures, so this is such “tasty alternative.” 🙂
  Reply
Gabby @ the veggie nook October 22, 2012 at 5:35 pm
This is beautiful! So simple, but I can imagine how out of this world it tastes!

So sad your favourite restaurant is closing 🙁 At least you have mad cooking skills and can recreate your favourite dishes!
Reply
- Amber October 23, 2012 at 8:15 pm
  Thanks sweet Gabby.
  Reply
gfcakemom October 23, 2012 at 2:08 am
I just made this for my family this evening. I wasn’t holding out a lot of hope since I can’t get my family to eat kale to save the world. My family LOVED this! I am SO happy about this! My 4 year old had 3 helpings. Thanks for the awesome recipe!
Reply
- Amber October 23, 2012 at 2:19 am
  Oh this just made me smile ear to ear. Thank you! I have to say, it’s so simple yet so delicious! I thought the same thing the first time I ordered it for my kids at the restaurant, but they gobbled it up and it’s a favorite here at home. So, so glad you enjoyed it and thanks for sharing! 🙂
  
  Be Well,
  –Amber
  Reply
linda @ Axiom at Home October 23, 2012 at 2:45 am
This looks fantastic! I will definitely give it a try.
Reply
- Amber October 23, 2012 at 8:17 pm
  Please do give it a try. 🙂
  Reply
Tessa Domestic Diva October 23, 2012 at 3:15 am
Cashew cream = heaven!! I remember you talking about this place in another over a year ago…am I thinking of tthe right place? Where are you moving to btw?
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- Amber October 23, 2012 at 8:18 pm
  Agreed Tessa. I’m addicted. 🙂
  Reply
Laura October 23, 2012 at 6:53 am
I agree with Tessa on the cashew cream-must try! Thank you for a wonderful post friend. What a healthy recipe and a lovely place.
Reply
- Amber October 23, 2012 at 8:20 pm
  Thanks Laura! 🙂
  Reply
France@beyondthepeel October 25, 2012 at 6:00 pm
So lovely Amber. I love this dish. I can’t wait to make this. We have everything to make this and it is super nutritious.
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Cindy Gordon October 25, 2012 at 8:53 pm
YUMMY! This looks amazing!! 🙂 I’d love a bite now! 🙂 LOL I’d like you invite you to come back over and link this recipe (and any others up) at our Gluten Free Fridays party! It will be live for link ups tonight (Thursday) at 7:05 eastern time! I hope that you can join us!
Cindy from vegetarianmamma.com
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Jessica October 26, 2012 at 8:02 pm
That dish looks amazing, but that’s too bad a place called “Cafe Gratitude” was shut down. I wonder what happened. Thank you so much for sharing this on Meatless Monday 🙂 Nice to see you there again 🙂
Reply
Rachael DeterminedDarling November 6, 2012 at 3:55 am
O this looks delicious I need to try making this sometime soon. Pinning it!
Reply

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Monday, October 1, 2012

Sweet and Simple Mango Dressing with Three Delicious Salad Ideas

This harvest moon is just gorgeous and I can’t WAIT to start decorating for fall. However, I’m finding it hard to get in the mood here when it’s 100 flippin’ degrees outside. Yellow leaves, hot apple cider, scarecrows and soup are the farthest things from my mind. All I want to do is jump in a pool, sip smoothies, and eat salads. So keeping with the theme here of hot fall nights, I am sharing three fun and easy salad ideas, all topped with one simple mango dressing. Theoretically, you could just blend up a super ripe mango and use that as a dressing, but I’ve added just a few other ingredients to give it some depth of flavor. I know we will get our cool down soon. Until then, you’ll be seeing more warm weather dishes here on The Tasty Alternative. Salud.

Sweet and Simple Mango Dressing:

Ingredients:

-1 VERY ripe mango, peeled and chopped (2 cups)

-1 tablespoon apple cider vinegar*

-1 tablespoon balsamic vinegar*

-3 tablespoons filtered water

-1 tablespoon oil (I use grapeseed)

-1/8 teaspoon salt

How To:

1. Blend all ingredients in food processor (or blender of choice) until smooth.

2. Will keep in fridge up to 4 days.

Notes:

*If the mango is not super ripe, I recommend adding a sweetener.

*vinegar variations: you could add just 2 tablespoons of apple cider vinegar. Alternatively, you could add in just two tablespoons of balsamic vinegar, but the color will turn very dark. Any vinegar would work really, perhaps even lemon juice.

Here with Salad #1 we have a spinach and spring mix topped with crispy red apple, pumpkin seeds, dried figs and dried apricots. Pistachios or walnuts would also taste fabulous, as would chopped Asian pear or crunchy kohlrabi.

Salad #2 is fiesta inspired. Spinach, romaine, and spring mix topped with garlic sauteed black beans, red onion, roasted pumpkin seeds, avocado and tomatoes. The mango dressing is the perfect sweet flavor against the savory toppings. Grilled chicken, green peppers, cilantro or cashew sour cream would also be fabulous on this salad.

Lastly, salad #3. A bed of spinach and spring mix topped with roasted sweet potatoes, roasted pumpkin seeds, diced shallot and dried cranberries. The warm sweet potatoes wilt the greens just enough and the splash of cool sweet mango adds quite the flavor dimension. Roasted delicata or butternut squash would taste divine, other ideas for this salad include fresh or dried figs, nectarine, or roasted sunflower seeds.

Posted by Amber at 5:11 am

Labels: main dish, salad, vegan, vegetarian.

20 Comments

Vicky October 1, 2012 at 6:51 pm
I LOVE your salad dressing and salad ideas! Such a beautiful post!
Reply
Lauren October 1, 2012 at 7:02 pm
Mango dressing?!?! This is an entirely new concept to me and it looks SO amazing! I cannot wait to try this tonight! I have some chopped mango in my freezer and the rest of the ingredients in my pantry.
Reply
gfe--gluten free easily October 1, 2012 at 7:07 pm
Wow, that dressing looks awesome! I love mango. I’m embarrassed to say that my last one got buried in the fridge until it was too late. 🙁 Now as far as my salad choices … I’d have to go with #2 or #3, but they all look and sound terrific! 🙂

Thanks, Amber!
Shirley
Reply
Laura October 1, 2012 at 8:57 pm
Ahh I am not alone-it is sooo hot here too! I am sweating right now. We got spoiled with some cool days a few weeks ago and now back to the hot grind. These salads look perfectly cooling and scrumptious. Mango dressing is the perfect way to get my kids to eat salad!
Reply
France@beyondthepeel October 2, 2012 at 1:21 am
ooh! I could have this dressing everyday. Heck I could drink it hehehe.
Reply
Heather @Gluten-Free Cat October 2, 2012 at 1:41 am
Oh goodness, you weren’t kidding! We ARE on the same wavelength with salads! These literally made my mouth water! Mangoes just went on the grocery list. I’m trying to decide between Salads 2 & 3. I might have to start with 3 because just imagining the rich flavors with the tangy dressing is making me hungry! Love these! You are brilliant! (Please link up your dressing to Raw Foods Thursdays this week!!!)
Reply
Jen October 2, 2012 at 2:24 pm
I love these salad ideas Amber! I’d eat every one of them happily! I love the idea of mango dressing. Thanks for sharing.

Jen
Reply
glutenfreehappytummy.com October 6, 2012 at 1:47 am
oh Amber, that dressing sounds marvelous! i love anything mango. this is perfect! and what beautiful salads!
Reply
Chaya October 7, 2012 at 3:48 am
You are going to keep me in salads for a while. I couldn’t select a favorite so I featured all three photos on My Meatless Mondays. Thanks for making it so easy on me.
Reply
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Jordina March 3, 2015 at 7:57 am
I LOVE this dressing! I have some spinach, mangoes and apples at home, just have to buy a couple more of things and I will do this for dinner 🙂

•The Health Blog for the Lazy Girl•
Reply
- Amber June 24, 2015 at 3:48 pm
  Oh thank you! We love it too.
  Reply
Karen March 25, 2015 at 5:17 pm
Fantastic dressing. I have been using it on spinach and baby kale with tomatoes, avocados and maroon carrots. That’s been lunch 2 weeks in a row.
Reply
- Amber June 24, 2015 at 3:45 pm
  Oh yummy. Sounds great! Thank you for sharing. It’s one of our favorites too. 🙂
  Reply
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Friday, September 7, 2012

Mini Vegan Garden Pizzas (allergy-friendly, gluten free, dairy free)

Last weekend I wanted to make something fun for lunch. Pizza sounded good – garden pizza sounded GREAT. Although we have many more warm days ahead here in Northern California, I have been dreaming about my winter garden. So I picked some of our last tomatoes and zucchini and used them for mini pizza toppings. Some sweet pineapple rounded out the flavors perfectly. Beet cashews spread (beet “cheese” spread) was a delightful contrast with the pesto sauce. I hope you enjoy this fun little spin on traditional pizza – and what great way to use up your summer garden veggies.

Ingredients:

–Allergy-friendly pizza crust

-Pesto sauce here or here

-Cashew beet sauce (recipe can be found here)

-3 medium zucchinis, peeled, chopped and sauteed with salt

-2 cups cherry tomatoes, sliced

-1 1/2 cups pineapple chunks

How To:

1. Make pizza dough as specified. Don’t be shy with the flour, as this will help you roll out the dough. Treat it like any other dough.

2. Roll out and use a cookie cutter to make the mini pizzas. Transfer to non-stick surface (such as a silicone mat). Place the mat directly on a cooling rack to bake or use something like this pizza rack with some parchment paper, and bake for 8 minutes (at 400 degrees).

3. After baking, remove crusts from mat and cool on the cooling rack (do not cool the pizzas on the mat, as moisture will form).

4. Build your pizzas and bake (directly on the cooling rack, no mat) for 8 – 10 minutes.

Serves 4

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday,Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays,Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday

My Birthday Pot Luck Party Friday,

Posted by Amber at 2:46 am

Labels: dairy free, gluten free, lunch, summer cuisine, vegan, vegetarian.

19 Comments

Gabby @ the veggie nook September 7, 2012 at 4:07 am
These are adorable, such a fun way to mix up lunch! Mini food is always the best to eat 🙂
Reply
- Amber September 7, 2012 at 11:28 pm
  Thanks Gabby. The kids thought they were super fun.
  Reply
Sarena Shasteen - The Non-Dairy Queen September 7, 2012 at 4:13 pm
I love mini foods! It makes eating that much more fun! These are adorable!
Reply
- Amber September 7, 2012 at 11:28 pm
  Agreed Sarena – it’s nice to change things up once in a while. 🙂
  Reply
christine September 7, 2012 at 6:23 pm
such sweet little pizzas – finger type food always seems such fun, doesn’t it? whether you’re 5 or 55:)
Reply
- Amber September 7, 2012 at 11:29 pm
  Yes – any age can appreciate something fun and different. I know I always do.
  Reply
ella@lifeologia September 7, 2012 at 6:29 pm
What a great flavour combo!!! And I love the little individual portions – too cute ;D
xo
Reply
- Amber September 7, 2012 at 11:29 pm
  Thanks Ella. I’ll be sharing this week on Potluck Party. 🙂
  Reply
Laura September 7, 2012 at 6:34 pm
You are the garden vegetable queen! I wish we were neighbors so I could “borrow” your veggies 🙂 Thanks for another healthy and tasty recipe friend!
Reply
- Amber September 7, 2012 at 11:29 pm
  Ha, the garden vegetable queen – I’ll take it. Love that, Laura.
  Reply
Megan @ Allergy Free Alaska September 7, 2012 at 7:15 pm
These are super cute, Amber! Food is so much more fun when it’s in smaller- nicely put together portions!

Hope you have a great weekend!
Hugs,
Megan
Reply
- Amber September 7, 2012 at 11:30 pm
  Thanks Megan. You have a great weekend too.
  Reply
Shirley @ gfe September 7, 2012 at 9:36 pm
Oh, I love these, Amber! I love small bites, and pizza always wins out, but I love your healthy spin on these mini pizzas. 🙂

xo,
Shirley
Reply
- Amber September 7, 2012 at 11:30 pm
  Thanks Shirley. I hope you had a great trip. Can’t wait to hear all about it. 🙂
  Reply
Vicky September 8, 2012 at 12:03 am
These are so sweet! I love the toppings!
Reply
kellie@foodtoglow September 9, 2012 at 8:36 am
Cashew beet sauce: my life is now complete! Seriously, I love beets and it is great to find something that I have never seen before. Thanks 😀
Reply
glutenfreehappytummy.com September 10, 2012 at 3:20 am
oh. my. gosh that sounds AMAZING!! what a great lunch- there’s something so decadent about pizza:)
Reply
Cindy DG September 14, 2012 at 2:17 am
YUMMY! I hope you share this at Gluten Free Fridays 🙂 http://vegetarianmamma.com/glutenfree-fridays-recipe-party-5/ 🙂 Cindy
Reply
France@beyondthepeel December 1, 2012 at 6:23 pm
This look delicious. Who needs cheese anyway? Gorgeous Amber!
Reply