Gluten Free Recipe: Shanghai Cabbage
This recipe is a gluten free version of an old Asian noodle dish called “Noodle Mountain.” I guess you could use rice noodles, but we decided to make it even cleaner by eliminating the noodles all together. As with a lot of Asian recipes, it’s also vegan and dairy free!
Prep time: 20 minutes. Cooking time: 10 Minutes
- 1/2 head Napa Cabbage, sliced really thin
- 1 large yellow onion, peeled, sliced really thin
- 1 bunch Nabuchan Onions or Green Scallions, sliced diagonally 2″
- 1″ Ginger Root, peeled and diced
- 6 Cloves of Fresh Garlic, peeled and diced
- 1/2 cup raw, Unsalted Cashews
- Juice of 1 Fresh Lime
- 1/8 cup Nama Shoyu or Japanese Soy Sauce
- 3 tablespoons Rice Vinegar
- 1/8 cup Toasted Sesame Oil
- 1/4 cup Peanut Oil
Make the sauce: Combine the Nama Shoyu, Rice Vinegar and Toasted Sesame Oil in a small bowl. Set aside. Juice the lime into another small bowl. Set aside.
Add 1/4 cup peanut oil to a wok over high heat. The pan is ready as soon as a water drop disappears when you flick into the oil. Quickly add the yellow onions and turn down to medium heat. Saute` the onions until they are translucent, and remove from the pan to a plate.
Bring the pan back up to high heat again and add the cabbage, green onions, ginger and garlic to the pan and toss as you would a salad with tongs or two wooden spoons, until all the cabbage is limp, usually about 5 minutes. Add the yellow onions back in along with the sauce and heat through, about 2 more minutes.
Quickly remove the cabbage mixture to two plates, top with the cashews and lime juice – This tastes best when it’s good and hot.
We like to eat it with chopsticks because it forces us to eat slowly.
Piccalilli Egg Salad
This sandwich is made from our farm fresh eggs, homemade paleo mayonnaise, Abigail’s Millet and Sweet Brown Rice bread, and my sister’s piccalilli.
I know. Egg salad?
But this was so good I had to post it!
side note: (In case you are allergic, Abigail’s bakery bread is not certified gluten free, but there’s no wheat in the ingredients list of the Millet and Sweet Brown Rice Bread.)
- 2 hard boiled eggs, fresh from the farm
- 2 tbsp mayonnaise, fresh from the farm
- 2 slices of your favorite bread, buttered, grilled
- 2 tbsp of my sister’s piccalilli
I think you can figure out the rest…
The only way I’ve ever tried piccalilli was on baked beans. Now I guess I will have to experiment using it as a condiment with a mess of other foods. Thanks Sis!
Also you might like:
Vegan Egg Salad
Deluxe Egg Salad
Bacon Wrapped Egg Salad (Just kidding)
It’s springtime in Wolfeboro, New Hampshire. The snowpiles are melting and giving way to early blooming flowers like crocus and daffodil, a welcome, colorful change.
This was partly the motivation for this salad, that and trying to find a satisfying gluten free, dairy free lunch. It also happens to be vegan and very tasty!
- 1 ripe avocado, peeled, chopped
- 1 med. sweet potato, peeled, chopped
- 2 tbspns finely chopped red onion
- 1 red and 1 green jalapeño, finely chopped
- Juice of one lime
- 1 1/2 cups fresh pineapple chunks
- 1 tbsn fresh cilantro, finely chopped
- Freshly ground black pepper to taste
Steam the sweet potato chunks until tender. Then toss all the ingredients together until the lime juice has coated everything.
Serve on a sunny porch with some calypso music playing and think about warmer weather coming real soon!
You might also enjoy this article:
19 Science-backed Health Benefits of Pineapple by Helen Nichols
Gluten Free Recipe – Bacon Wrapped Broccoli
Salads are great – and can really provide long-lasting energy. Especially if you take the time to add some variety and some satisfying proteins along with all those yummy vegetables.
Here’s a very satisfying addition to today’s lunch salad, that is gluten free, dairy free and paleo friendly. Also – you don’t need many of these as they are very rich and very filling.
- Broccoli spears
- Uncured bacon slices, cut in half
Preheat oven to 425F
Wrap the bacon around a broccoli spear stem, then pin the end into the stem with a toothpick. Cut the toothpick so that just an 1/8 of the end is visible. Three for each person is plenty. Place them in a glass baking dish on their sides.
Bake uncovered for 20 minutes. Remove from the oven and using a basting brush, pick up some of the bacon fat from the bottom of the pan and brush the broccoli heads. Then return to the oven for another 10 minutes or so, or until the bacon is cooked to the desired doneness. This will keep the broccoli from getting too crispy.
When the bacon is cooked, the broccoli will be too. Drizzle the broccoli heads with the remaining bacon fat, let them cool 5 minutes and serve!
Once the broccoli is in the oven, you have time to make an epic salad to be the main course!