Category Archives: soy free

Thursday, June 7, 2012

Spicy Green Beans with Homemade Soy-Free Teriyaki Sauce

My dear friend Moe loves spicy green beans.  She orders them every time we go to P.F. Chang’s.  So I made this recipe with my sweet friend in mind.  One thing I wanted to do, however, was make a soy free and low(er) sodium version.  This calls for coconut aminos, one of my favorite ingredients.  Unfortunately, coconut aminos isn’t SCD legal, but it’s still a great sub for soy-free folks.  This is a super fun side dish too for your Asian cuisine or otherwise.  Teriyaki sauce is also super yummy with eggplant, another dish Moe loves!   
I’ve been excited to share this dish with you.  
Enjoy.   
Ingredients:
-1 1/2 pounds fresh green beans (preferably organic if you can find them)
-2 teaspoons apple cider vinegar
-1 1/4 teaspoons freshly grated ginger
-1/4 teaspoon garlic granules (or 1/2 garlic clove, minced, watch for spice factor if making for kids) 
-2 tablespoons honey
-1 teaspoon sesame seeds
-Thickener of choice (I use Kuzu to thicken, which I find at my local Coop). 

How To:
Preheat Oven to 375 degrees
1.  Wash and trim green beans and steam for a few minutes.  This takes some of the toughness out of the green bean.  Don’t over steam, you still want a crunchy bean.  No need to soak these in cold water after steaming, simply remove steamer basket from pot and rest on the counter. 
2.  In a small bowl, whisk together the above sauce ingredients until incorporated.
3.  Remove 2-3 tablespoons of the liquid and reserve for later. 
4.  Transfer steamed beans to glass baking dish and toss with mixture.
5.  Transfer to oven and roast for 12-15 minutes.
6.  Thicken sauce* (optional) 
7.  To make the green beans spicy, add freshly grated ginger and garlic to the top of the green beans (for adults only).  As is, the sauce is just slightly spicy.  My 6 year old doesn’t detect it, but my 3 year old says it’s spicy.  So, if you’re serving this to young children, add less garlic and ginger to the original mixture and obviously don’t garnish with fresh garlic and ginger.  
Serves 4 -5  

Notes
*To thicken add 1 1/2 tablespoons thickener of choice to the cool reserved liquid and dissolve.  Remove green beans from baking dish.  Add the thickened cool liquid to the warm sauce and whisk.  As mentioned above, I use Kuzu.  Top green beans with thickened sauce.  If the sauce isn’t thickening up, simply add more thickener to a little water (or more coconut aminos) and continue to add into the warm sauce.  Thickening is optional, but yields a nice presentation. 
*For more about how to thicken sauces see here.  
*Vegans use agave, coconut sugar, stevia or other sweetener of choice in place of honey. 

Posted by Amber at

Labels: sides, soy free, vegetarian.

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Tuesday, May 15, 2012

Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach

#3

Last month I made Maggie’s omega 3 white bean dip and loved it (I ate the entire batch actually).  So I decided to make a few of my own white bean recipes.  These dips are full of flavor and super creamy – my favorite combo.  If you’re a dip lover like me, then please give these recipes a try.  For SCD, omit coconut aminos.  See notes.
Dip #1 
Classic Style 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 tablespoons oil (I use walnut oil)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
How To:
1.  Add beans, lemon juice, tahini, garlic, and coconut aminos to food processor (or blender of choice). Salt is optional here.
2.  Blend until incorporated.
3.  Drizzle in oil while blending
4.  Store in glass container in fridge.
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #2 
Karazy Kalamata 
Ingredients:
-1 1/2 cups prepared white beans*
-3 tablespoons fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1/2 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
-1/2 cup pitted kalamata olives
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and olives to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #3 
Simple Spinach 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos 
-1/2 to 1 cup fresh spinach (I like one cup in there)
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and spinach to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

I made Danielle’s Savory and Sweet Crackers (SCD) with this dip and they were delicious!! Don’t mind if I do.
Looking for some additional homemade cracker recipes?  
Well look no further…
THIS should get you started! 
Posted by Amber at

Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.

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Tuesday, November 22, 2011

Chocolate Pumpkin Ice Cream (dairy free, cane-sugar free, vegan)

I haven’t had “real” ice cream in ohabout 8 years.  I can’t even remember what the stuff tastes like, although when eating ice cream I do remember feeling thirsty and wanting french fries.  What’s that about?  I’m a salty-girl at heart really, not a dedicated sweet tooth like my husband.  I enjoy frozen treats, as does Scott, so we were very intrigued when we started seeing coconut ice cream on the shelves a few years back.  It was love at first bite for me and for the first time in years I was eating ice cream again – and delicious ice cream, ice cream that didn’t make me phlegmy, thirsty, or crave deep fried salty food (and hooray finally for a dairy free, soy free ice cream)!  It wasn’t long after that I started making my own here at home.  It’s ridiculously easy.  My final recipe in my chocolate + pumpkin series is a delicious, creamy chocolate pumpkin ice cream.  Enjoy.
Ingredients
-1 can full fat coconut milk (Native Forest is BPA free)
-1/2 cup plain pumpkin puree (I used the Cinderella variety)
-3 tablespoons raw cacao powder (or to tasteI liked it at 2 tablespoons, Scott, of course, needed one more tablespoon in there)
-1/4 cup Grade B maple syrup (or sweetener of choice and to taste)
-5 drops liquid stevia
-2 teaspoons cinnamon
-1 teaspoon vanilla 

How To
1. Blend all ingredients until creamy and well incorporated 
2. Immediately add to ice cream maker
3.  When the mixture is very thick (the consistency of frozen yogurt) transfer to freezer
4.  Freeze for a few hours before serving
5.  If serving the next day, don’t fret when you take the ice cream out of the freezer and it resembles a block of ice.  You’re okay. Allow ice cream to sit at room temperature for about 20 minutes, it will thicken up as it warms and will be super creamy and delicious
6.  Garnish with shredded coconut and cinnamon, or your favorite topping

Notes:
Below are other chocolate + pumpkin recipes you may enjoy 

Posted by Amber at

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, ice cream, soy free, vegan.

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Friday, November 11, 2011

5 Super Easy and Super Tasty Side Dish Ideas For Your Thanksgiving Feast (dairy free, gluten free, white potato free, cane-sugar free, vegan)

Turkey is great, but a side dish can be the star of the Thanksgiving show!  I love to see what people have lined up at their Thanksgiving mealyou know the turkey is going to be there, no big surprise, but let me loose on the buffet table so I can check out how the sweet potatoes are dressed, what’s going to shine in the cranberry sauce, what’s that awesome looking bread?  Creating alternatives to traditional Thanksgiving cuisine is super easy.  Check out my 5 very easy side dishes.  There are endless possibilities for your meal, but my motto is to keep it easy, keep it fun and keep it super tasty!
***************************************************
#1
Roots and Fruits
(Roasted Parsnips, Apples, Pears and Walnuts)

Ingredients
5 medium parsnips, peeled and chopped
1 small red onion, chopped
2 pears, peeled and chopped
1 Granny Smith apple, peeled and chopped
1 1/2 cups of  walnuts
Oil (of choice)
Garlic granules 

How To
*Add parsnips, onion, pears, & apple to favorite baking dish
*Drizzle with oil
*Add 2 tablespoons garlic granules
*Roast at 400 degrees for about 35-40 minutes (check at 35)
*Lightly toast walnuts in saute pan
*Add to roasted roots and fruits 
*Mix together
*Add salt if desired, I omit.  
*Serves 4-5
***************************************************
#2
Socca Bread 
Gluten free, Grain free, Sugar free, Vegan, ACD, Xanthan gum free, Yeast free, Egg free….absolutely AMAZING flatbread!!!
(recipe from December/January issue of Living Without Magazine, pg.41)
Ingredients
1 1/2 cups chickpea flour (garbonzo bean flour)
1 1/2 cups filtered water
2 1/2 tablespoons oil (I used grapeseed)
1 tablespoon chopped fresh rosemary (you must use fresh!
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced dried onion (I used onion powder)

How To
*Whisk together chickpea flour, water, 2 tablespoons oil, rosemary, salt, pepper, onion (minced or powder).  Let sit at room temperature for 30 minutes.  This gives the batter a chance to thicken up a bit
*Coat a large round nonstick skillet with oil and heat over med until hot (add oil to pan after removing the socca and get it nice and hot for the next one)
*Pour 1/2 cup batter into pan and swirl around a bit (sort of like a crepe).  use heat-safe spatula to loosen sides
*Cook socca until crispy on one side, flip and brown on the other side
*Serves 4-5
***************************************************
#3
Smashed Sweet Potatoes and Cauliflower 
(this is really nice substitute for those of you who don’t want white potatoes at your meal; the cauliflower adds a nice texture and balances out the sweetness of the sweet potatoes – and best part, no boiling required!)

Ingredients 
3 large sweet potatoes, chopped
1 head of cauliflower, separated 
Oil of choice
Garlic granules (or 4 cloves fresh garlic)

How To
*Add sweet potatoes and cauliflower to your favorite roasting dish
*Drizzle with oil 
*Add about 1 1/2 tablespoons garlic granules (or smash the fresh garlic cloves and add in)
*Toss ingredients with oil and garlic 
*Roast at 400 degrees for 40 minutes
*Keep ingredients in roasting pan and use a potato masher to smash ingredients together.  Add another drizzle of oil for some additional moisture
*Add 1/4 teaspoon salt 
*Smash everything together well 
*Top with a little cinnamon (optional)
*Serves 4-5
***************************************************
#4
20-Minute Cane-Sugar Free Cranberry Sauce
(my kids ate this up like candy!)

Ingredients 
4 cups fresh cranberries
1 cup filtered water
1 sweet red apple, small chop
3 dates, seeded and small chopped 
1/4 teaspoon cinnamon
1/3 cup honey
1 large orange

How To
*In medium sauce pan bring cranberries and water to a boil, stir and turn down to a simmer
*Add apple, honey, dates and briskly stir
*Turn down to low and gently simmer for about 15 minutes 
*Turn off heat and add juice of 1 orange and cinnamon 
*When cool, transfer to fridge until ready to serve
*Top with orange zest
***************************************************
#5
Fig and Walnut Stuffed Acorn Squash 

Ingredients
2 acorn squash
2 cups fresh chopped figs
1 Granny Smith apple, peeled and chopped
1 ripe pear, peeled and chopped
1 1/2 cup walnuts, chopped
Oil of choice
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground ginger 

How To
*Cut squash in half and remove seeds, run oil around inside of squash
*Place face down in baking dish, coated with a little oil 
*Bake at 400 for 30 – 40 minutes (check at 30)
*In sauce pan, add oil, apple, pear, & walnuts, saute or a few minutes
*Add figs and salt, saute for a few minutes
*Add in honey and spices, saute together and cook on low until all ingredients are soft and have combined juices and most of the honey and oil has cooked off.  Turn off and allow to cool a bit before adding to baked squash
*Remove squash from oven when finished and turn over.  Allow to cool face up
*Add mixture to squash
*Serves 4 very hungry folks or up to 8 if each squash half is divided 

Wishing You a Health-full and Happy Thanksgiving
Posted by Amber at

Labels: cane sugar free, dairy free, egg free, gluten free, sides, soy free, thanksgiving side dishes, vegan.

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Thursday, November 10, 2011

Pumpkin Coconut Almond Smoothie

What to do with all that pumpkin puree in my fridge?  Ah ha!  Give it to the kids in a super healthy drink.  Did it work?  I’m tipping my imaginary hat as we speak!  Hubby loved this drink too.  Seriously though, drink your pumpkin – it’s super yummy.

Ingredients
-1 cup plain homemade pumpkin puree
-1 cup full fat coconut milk (BPA free)
-1 cup filtered water 
-1 teaspoon vanilla 
-2 tablespoons almond butter
-2 tablespoons honey (vegans, use maple syrup) add more if needed 
-2 tablespoons carob powder 
-1 teaspoon cinnamon (or just top smoothie with a pinch)

How To
1.  Add all ingredients to blender (high speed or otherwise)
2.  Blend until smooth

Notes
*My kiddos drank this straight from the blender (okay not literally – but I did when no one was looking) so it wasn’t chilled and still a hit
*Place smoothie in the fridge for a few hours if desired (no separation will occur)  
*I used carob in this recipe.  I gave this drink to my kiddos today as a late afternoon pick-me updidn’t want to give my daughter stimulating cacao this late and my son can’t eat cacao due to his eczema.  I would just omit this completely if you don’t like carob or thinking about substituting with cacao, as if you add cacao it essentially becomes this drink – which is all good toobut this coconut pumpkin smoothie is so awesome without the very overpowering taste of chocolate.
Posted by Amber at

Labels: cane sugar free, dairy free, drinks, gluten free, soy free, vegan.

4 Comments

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