Category Archives: vegetarian

Tuesday, August 14, 2012

Creamy Chilled Mint Avocado Soup With a Puckery Kiss of Lime (SCD, raw, vegan)

The searing heat wave that was plaguing the East Coast and Mid West has now made its way to Northern California.  We’ve had a very mild summer and we’ve thoroughly enjoyed it, but it’s always a shocker when those triple digits hit (and for multiple days).  Turning on the oven is out of the question (unless it’s very early in the morning).  So I’ve tried to be creative with meals and do most of my cooking before it gets too hot.  I’ve made this avocado soup four or five times in the last couple of weeks.  I happen to adore avocados, so this dish is a delight.  I’ve experimented with several different ingredients (adding cucumber, omitting the mint, playing with various measurements of lime), and this recipe is my favorite.  I LOVE strong flavors.  My palate is quite needy in this way.  Tart is one of my favorites.  So, I add more lime than you might see in some avocado soup recipes.  This recipe is slightly adapted from Joy the Baker.  As you can see she adds more liquid, less lime, and other ingredients (including corn and bacon).  I wanted to keep this soup raw, SCD and vegan.  I love the complex flavor combination of the mint and lime, offset by the creamy avocado.  My favorite topping is creamed beet “cheese” sauce (cashew based).  The sweet beets are PERFECT against this tart dish.  Let me know if you try this recipe – what you add, what you omit.  I always appreciate variations. 

Creamy Chilled Mint Avocado Soup with a Puckery Kiss of Lime (vegan, raw, SCD)

Ingredients:
-2 fresh, ripe avocados 
-1 1/4 cup filtered water (or veggie stock) 
-2 to 4 tablespoons lime juice (I use 4) 
-1/2 teaspoon salt (or to taste)
-3 tablespoons cashew cream (see below in notes)
-1 to 3 teaspoons fresh mint, chopped (I use 3, which is 1 Tbs) 
-Optional: 1/2 peeled cucumber (surprisingly, I don’t care the cucumber in this soup), roasted red pepper, bacon, vegan yogurt, parsley.  The options are endless really.  

How To:
1.  In a food processor mix avocado, water, lime juice, salt, cashew cream, and mint until creamy and well incorporated.  
2.  Transfer to refrigerator until chilled.  
3.  Serves 4 as antipasto, or 2 large meal servings.

Notes:
*To make the cashew cream, soak 1/2 cup cashews in filtered water for 4 – 6 hours.  Drain cashews and blend with 1/3 – 1/2 cup filtered water (you want a thick, creamy texture).  After you add this 3 tablespoons of cashew cream to the soup, from here you an add in 1/4 teaspoon salt, 2 tablespoons lemon juice, 1/2 cup roasted beets and make a delicious cashew “cheese” beet spread on pizza crust or as a topping on the soup.  
For garnish: prepared black beans or garden fresh tomatoes 

Super easy creamed beet “cheese” sauce with Caralyn’s SCD/dairy free Cauliflower Pizza Crust 

Shared on: Allergy-Free Wednesdays,  Keep It Real ThursdaysRaw Foods Thursday , Wellness Weekend, Fight Back FridayFresh Bites Friday.Freaky FridayLifeologia Summerizing Party, Friday Food, Allergy-Friendly Fridays, Whole Foods FridayGluten Free WednesdaysReal Food Wednesdays, Whole Foods Wednesdays,

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Labels: raw, SCD, sides, summer cuisine, vegan, vegetarian.

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Monday, August 6, 2012

Simple and Delicious Carrot Curry Lentil Soup with Lemon (SCD Friendly) – with a video of the foggy West Coast.

I have a confession, I’m one of those crazy girls that can eat anything for breakfast.  I’ve always been like that.  I never turn down food in the morning just because it’s not “breakfast” material.  See, this is where my sweet husband and I differ.  He likes his meals compartmentalized where I’m all over the place.  I’ll eat cold pizza, roasted veggies, chicken, pasta, any variety of leftovers, pasta, and yes, even soup for breakfast.  I’ve come to realize that this free love with food for breakfast is a good thing on SCD.  Breakfast is perhaps the most difficult part of SCD for me.  It’s a very grain-egg-meat dominated set-up.  But luckily, I’ve found some great substitutes (but I’ve also come to realize that I don’t do well with a lot of nuts on SCD, so I can’t rely on nut-based substitutes every morning).  So what does all this breakfast talk have to do with soup?  Well, I wanted to share a soup with you I’ve been making to eat during the week (for breakfast or whenever).  Mornings are a perfect time to eat soup in the summer.  And let me tell you friends, it gets HOT HOT here in Northern Cali, but the mornings are great, so I don’t shy away from soups.  This soup is so flavorful and filling.  It really hits the spot in the morning and gives me incredible energy – it’s like my new oatmeal (hey, why not).  So I hope you enjoy this simple, versatile soup.  We sure do. 

I need to remember that it’s not HOT everywhere in the summer.  We live about 80 miles from San Francisco, and it can be 110 degrees here in valley and 55 degrees on the coast (no joke).  My husband grew up 1/2 mile from the beach near San Francisco and last week we had a visit with his family.  After a long day playing on the chilly, foggy, beautiful beach I made this soup for dinner and it warmed us right up.  My husband’s heart will always be with the sea.  I love watching him play with our children at the same beach he romped around on as a child.  I’ve included a video of our day below.  

Carrot Curry Lentil Soup with Lemon
Ingredients:
-2 cups brown lentils soaked for 15 – 20 hours (water changed 1x)
-1 medium yellow onion, small chop
-2 cups chopped carrots
-2 cups chopped tomato
-1 can SCD/BPA free coconut milk (or 1 1/2 cups homemade coconut milk)
-3/4 teaspoon salt
-2 teaspoon garlic granules
-2 teaspoons green curry paste
-4 cups filtered water 
-Oil of choice (I use grapeseed)

How To:
1.  Coat the bottom of a large soup pot with oil and sauté onions with salt for about 5 minutes.  
2.  Add the chopped carrots and tomatoes, sauté for about 3 minutes.
3.  Add garlic granules and curry paste.  Stir to incorporate.  Add the coconut milk, drained lentils and stir.
4.  Add water, stir. 
5.  Bring to a boil.  Cover and turn down to a simmer on just above low for one hour.  
6.  Turn off heat and keep covered until ready to serve.  Reheat as needed.
7.  Serve with 1/2 fresh squeezed lemon.  I also prefer freshly grated ginger with freshly ground black pepper.  Avocado or vegan cashew sour cream is also delicious for garnish.  
-Serves 6

Notes:

*I can’t guarantee results if a different curry is used.  The green curry paste is fantastic and I highly recommend it.  If you have success in making this soup with a homemade curry or a powder curry, please share in the comments.  

*
The beautiful, foggy West Coast:


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Labels: dairy free, main dish, SCD, Soup, vegan, vegetarian.

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Friday, July 20, 2012

Easy and Delicious Lasagna (dairy free, gluten free, vegan)

This lasagna recipe came about after making Kelly’s lasagna many, many times.  I love her recipe, but wanted a vegan version.  Cashews are the answer!  I love cashews, they are a dairy-free girl’s best friend.  They really mimic the flavor and texture of cheese.  I’m excited to share this recipe with you because it’s honestly super delicious.  My husband LOVES this lasagna.  And it takes no longer to make than traditional.  The most annoying part for me though is the noodles.  They take so long to boil and I only do a few at a time. I’ve tried using those no-bake noodles, but I don’t recommend them. But other than that, everything comes to together nice and quick.   And the key to any lasagna (as you might know) is allowing it enough time to cool before serving.  The lasagna you see here was cooling for at least an hour.  I hope your family enjoys this recipe as much as we do. 
Ingredients:
-Gluten Free Brown Rice Lasagna Noodles.  I use about 12 total noodles.  (I think this brand is the best).
-1 batch cashew cheese filling (recipe here).
-Homemade marinara sauce (recipe here).  You could also use store bought marinara, just try and find low sodium
-Optional (Daiya shredded “cheese” on top for presentation) 

How To:
Preheat over to 375
1.  You honestly make this lasagna like any other regular lasagna.
2.  Make the marinara sauce.
3.  Make the cheese filling.
4.  I use a 15x10x2 inch Pyrex baking dish.  I start with some sauce and cheese on the bottom of the dish, then start layering noodles, cheese, sauce, noodles, cheese, sauce, etc.  I just swirl the cheese and sauce together in each layer, you want nice thick coating so the noodles don’t get dried out.  The cashew cheese will thicken quite a bit while baking and will “puff” up.    
5.  You can finish the layers by adding some dairy free cheese shreds on top, but this is totally optional.  
6.  Bake covered (I don’t use foil in my kitchen, so I use a stainless steel cookie sheet to cover) and bake for 45 minutes. 
7.  Allow at least 30 minutes to cool. 
You can see here how well this stays together. 
Delish.  

Shared on: Melt in your Mouth MondaysKeep It Simple Mondays, Monday Mania, Mealtime Monday My Meatless MondayJust Another Meatless MondayFat Tuesday, Slightly Indulgent Tuesdays,Gluten Free WednesdaysWhole Foods Wednesdays, Real Food Wednesdays, Keep It Real ThursdaysFull Plate ThursdayTastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Whole Foods Friday

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Labels: allergy-friendly, dairy free, gluten free, main dish, vegan, vegetarian.

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Saturday, June 30, 2012

Steamed Baby Broccoli with Lemon and Sautéed Garlic (SCD Friendly)

We eat broccoli a couple times each week.  I prefer baby broccoli because it’s soft, buttery and just plain delicious (and it has very sweet flavor all on its own).  We all enjoy our little green trees, but lately I’ve been bored with the same old steamed dish (what’s new), so I jazzed it up with a sprinkle of Celtic sea salt, fresh lemon and my favorite, sautéed garlic.  I thought this made a lovely presentation.  And what a perfect side for lasagna night!  

Ingredients:
-2 bunches of baby broccoli
-One lemon
-1/2 cup fresh garlic cloves 
-Garlic granules 
-Oil
-Celtic sea salt (or whatever salt you have on hand) 

How To:
1.  Wash and trim broccoli and steam in filtered water until just slightly tender (or however you like your steamed broccoli).  
2.  While the broccoli is steaming, saute the garlic.  To a small pan add a touch of oil, pinch of salt, and dash of garlic granules (how’s that for a recipe).  Saute on med/low heat, taking care to not burn the cloves.  You’ll know they are done when they are no longer spicy.  They will be soft, slightly brown, sweet and delicious.
3.  To finish, squeeze some lemon over broccoli, drizzle with oil, sprinkle with salt and garnish with lemon and that lovely garlic.  

Posted by Amber at

Labels: SCD, sides, vegan, vegetarian.

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Thursday, June 21, 2012

Candy Cane Beet, Strawberry and Black Plum Salad with a Ginger Lemon Honey Dressing.

Okay, so how GORGEOUS are these beets?! Have you ever tried a candy cane beet (aka Chioggia beets)?  Before you click away because beets aren’t your thing, hear me out.  Not all beets are created equal.  If you can get your hands on this variety, please give them a try.  You will be pleasantly surprised by their mild (almost sweet), tangy flavor.  They are perfect in salads and wonderful raw.  And my kids even love them.  It sort of tastes like kohlrabi meets radish (meets a carrot)?  Hard to describe the flavor.  Anyway, I’m smitten with these candy striped cuties.  

Salad Ingredients:
-4 oz of spring salad mix 
-6 oz black plums (5 small plums), small chop
-3 oz strawberries (6 strawberries), small chop
-4 candy cane beets, sliced (or your favorite cut)
-1/4 cup ginger lemon honey dressing
-(optional: walnuts & green onions) 

Ginger Lemon Honey Dressing:

-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon freshly grated ginger
-2 tablespoons oil (I used grapeseed)
-1 1/2 tablespoons honey
-Pinch of salt

How To:
1.  Prepare salad fixens’
2.  In a small bowl, whisk together dressing ingredients.  
3.  Pour dressing on salad immediately before serving.  
4.  Serves 4


You can find candy cane beets by looking at the stems!

Health benefits of beets 
(content source)
  • Garden beet is very low in calories (contain only 45 kcal/100 g), and contain only small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.
  • The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which is otherwise can be harmful to blood vessels. High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
  • Raw beets are an excellent source of folates; contains about 109 mcg/100 g (Provides 27% of RDA). However, extensive cooking may significantly depletes its level in food. Folates are necessary for DNA synthesis in the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
  • It contains significant amounts of vitamin-C, one of the powerful natural antioxidant, which helps body scavenge deleterious free radicals one of the reasons for cancers development.
  • Beet greens (tops) are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots.Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
  • The root is also rich source of niacin (vit.B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese, and magnesium.
  • In addition, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.
Posted by Amber at

Labels: go ahead honey, salad, SCD, summer cuisine, vegetarian.

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Monday, June 11, 2012

Lasagna (Grain Free, SCD, Vegan)

Here’s my SCD, vegan lasagna!  This is a very basic recipe so you can add all sorts of fillers.  And if you like using lasagna pasta (such as brown rice) but can’t do the dairy, this cashew “cheese” sauce works beautifully with the pasta.  

This lasagna is made with two simple fillers: summer squash and sauteed onions.  The “ricotta cheese” is cashews based, and you can make the sauce or use store bought.  In fact, I used store bought for this one, as the tomatoes at my Coop were terribly under-ripe and the other tomatoes were like $6 per pound. But please be advised, store bought tomato sauce is not generally SCD legal.  Please always read ingredients.  Homemade marinara is the best way to go if making SCD friendly!!   
Okay, so let’s get going.    

Ingredients

Lasagna:
-Marinara sauce 
-Cashew “cheese” sauce 
-7 medium yellow summer squash, washed, ends cut and sliced (use a mandolin for precise cuts).
-1 large yellow onion, thinly sliced
-Oil

How To:
Preheat oven to 375 degrees
1.  Add all the sliced squash to a bowl, add some oil (just a splash) and toss the squash in the oil.  Then line them up on a non-stick baking surface and bake for 15 minutes (or until tender)
2.  While the squash is in the oven, saute onions until brown and sweet.  Set aside.
3.  Make the cheese sauce.

I used an 11×7 glass baking dish for the 
lasagna

This dish needs to be ready for the oven 2 hours before you eat dinner.  It bakes for 45 minutes, and needs to cool for 30 – 45 minutes.  So allow enough time.  If you eat dinner at 6:00 pm (like we do) have this out of the oven and cooling at 5:15 pm. 

Cheese Sauce:
-3 cups cashews soaked for 6 -8 hours
-1 1/3 cup filtered water
-2 tablespoons lemon juice
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granuels 
-1 teaspoon dried Italian seasoning 

How To: 
1.  Combine the ingredients in blender (high speed or otherwise) and blend until thick.  You will need to use the tamper for this.

Here is the squash:


How to build the lasagna:

1: Add 1/4 cup sauce to the bottom of the dish
2: Add 3 tablespoons cheese sauce and mix
3.  Add 1 layer of squash 
4.  Add 1/2 of the onion mixture  
5.  Spread on some cheese sauce, as you can see
it’s not super thick, but enough to cover the squash 
and onions
6.  Then add a few tablespoons of pasta sauce. 
Don’t go too crazy with the sauce. It will make the final
 product too runny.  
7.  More squash 
8.  The rest of the onions 
9.  Cheese Sauce 
10.  Tomato Sauce 
11.  Final layer of squash 
12.  Final layer of cheese and tomato sauce.  
I sprinkled some dried basil on top
13: Bake uncovered in the oven for 45 minutes
Allow to cool on a rack for AT LEAST 45 minutes to an hour.  If you serve hot, it will be a little runny.  The cashew cheese will set up as it cools. You can certainly eat it hot, it will still taste super delicious, it will just have a different texture.  

This would be a great dish to make later in the afternoon.  (It can cool while you’re taking the kids to soccer practice, ballet practice, etc) and dinner is ready when you get home. 

This slice was cooling for about 90 minutes. 
Posted by Amber at

Labels: main dish, SCD, summer cuisine, vegan, vegetarian.

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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 22, 2012

Raw Cauliflower Apricot Curry Salad (SCD) and The Whole Earth Festival

Every year over Mother’s Day weekend the most awesome festival is held here in town on the UC Davis campus.  It’s called The Whole Earth Festival.  Now, you know I’m passionate about the environment, and so I get super excited about this festival.  It’s a no-waste event, which means great efforts are made to create zero landfill waste.  This is an amazing feat considering the size of this event.  But this is a model concept that ALL festivals should adopt.  I personally gave up on Earth Day festivals years ago.  The waste produced by these gatherings was so counterintuitive, and for me, there was a sharp sense of detachment to the heart of the cause: THE EARTH.  See below for pictures of The Whole Earth Festival, featuring eco friendly gifts, vegan, raw, and vegetarian food booths, music, pertinent environmental causes, and a glorious sense of community.  I made a raw dish inspired by one of my favorite restaurants, Lydia’s Lovin Foods, a local company from the Bay Area.  I have pictures of the food below (they offer organic, raw, vegan, sugar free, gluten-Free, eco-Friendly cuisine).  These are MY kinda peeps, ya’ll.  So awesome.   
Raw Cauliflower Apricot Curry Salad 

Ingredients:
Salad Mix
-1 1/2 pounds cauliflower, chopped (two small heads)
-7 ounces dried Turkish apricots (preservative free) 
-1 cup raw cashews, small chop
-3 medium carrots, small chop
-2 ounces yellow onion, small dice (about a 1/4 onion) 

Dressing
-1/2 cup oil (use a neutral oil – my fave is grapeseed) 
-1 heaping tablespoon green curry paste (or any curry of choice)
-1/2 teaspoon salt (or to taste) 
-1 teaspoon honey (vegans, use coconut sugar or other vegan sweetener of choice) 
-1/8 to 1/4 teaspoon ground turmeric (I used 1/8, some might like more)  
-1 teaspoon to 1 tablespoon garlic granules (I used 1 tablespoon, some might light less – you could also use fresh minced garlic to your taste). 
-Fresh ground pepper to taste 

How To:
1.  In a bowl add dressing ingredients and whisk to combine.  Check for seasoning and spice factor.  
2.  Combine salad mix and dressing in shallow dish (like a roasting dish, this just makes it easier to mix together) then transfer into glass storage and refrigerate overnight (or least 8 hours).  Serve cold.  
3.  Serves 6 to 8. 

The Whole Earth Festival: Davis, CA (May 11, 12, & 13)
Skylar and Ethan rocken’ out to the groovy music 
Later in the daythe crowd enjoying the music 
Yoga anyone? 
I love walking around looking at the booths
here are some of my favorites 



This booth is made entirely of sticks.  
How’s that for eco friendly – no plastic!
Fun area for the kids:

Mommy and Sky doing some yoga
THE FOOD! 
Here’s my favorite booth: a local company I adore.  
See below for pictures of the food and what we ate!

This is a no waste event, so they provide plates and utensils, or bring your own.  
We bring our own
Snacks before lunch
Lunch
Raw Middle Eastern Plate:
 Dolmas grape leaves with Raw “Rice,” a scoop of
Coconut Almond Hummus & Lydia’s Crackers topped with Sesame Dill Sauce served with Greek Salad
French – Mex Crêpe:
(made with sprouted buckwheat) 
black beans, salsa fresca, avocado, spouted beans, & greens 
topped with a “Kreemy”Chili Sauce

My loves.
What a great day! 
Posted by Amber at

Labels: festivals, raw, salad, SCD, sides, summer cuisine, vegetarian.

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Saturday, May 19, 2012

Walnut, Cranberry, and Apple Salad with Raspberry Honey Vinaigrette

We’ve had some gorgeous spring weather with pleasant afternoons and cool nights.  Perfect weather for after dinner bike rides and early morning jogs.  Something about spring kicks my cravings for salads into high gear.  I made this salad last week for Ethan’s birthday party and have made it twice since then.  It’s a winner salad.  And my kiddos love this it too.  It’s just the right balance of sweet and tart and the textures are very pleasing.  I just love having prepared salad on-hand ready in the fridge, such an easy snack/lunch.  If you’re looking to incorporate a salad into your weekly rotation, perhaps you’ll give this one a try.   

Ingredients:

Salad Fixin’s

-1 pound mix of fresh baby spinach and romaine (or your preferred greens)

-1 ½ cups dried cranberries

-1 ½ cups toasted walnuts, chopped

-2 medium size red apples, small chop

-1 cup red onion, small chop

Raspberry Vinaigrette

-1/3 cup balsamic vinegar

-1/2 cup oil (I use grapeseed)

-2 tablespoons of honey

-2 tablespoons of raspberry preserves, no added sugar, preferably (I use this brand)

-1 teaspoon dijon mustard 
-1/4 teaspoon salt

-1/2 teaspoon garlic granules (or ½ small garlic clove, minced – check for heat)

-1/8 teaspoon onion powder 

How To:
1.  In a large bowl, combine salad fixin’s.
2.  In a separate bowl add vinegar, honey, jelly, mustard, salt, garlic, and onion powder – whisk.
3.  While briskly whisking, slowly drizzle in oil.
4.  Add dressing to entire salad (your desired amount, heavy or light) and about 5 minutes before serving.  Or drizzle dressing on individual servings bowls. 
5.  Store leftover dressing in glass container in the refrigerator  

Notes
*Serves 6 – 8 adults.  
*Adjust seasoning, sweetness, and flavors to your preference.  I like dressings on the tart side, I don’t care for overly sweet.  So, make this your own and to your taste preference. 
I like to store my leftover dressing in an old honey jar 
I make a big batch of salad and store in a glass container, it keeps all week in the fridge. 
Posted by Amber at

Labels: dairy free, salad, sides, summer cuisine, 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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