Tag Archives: Gluten Free

Dairy Free, Gluten Free, Paleo Recipe, Recipes, Vegan

Gluten Free Recipe: Shanghai Cabbage

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gluten free recipe: shanghai cabbage

 

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!

Serves 2

Prep time: 20 minutes. Cooking time: 10 Minutes

Ingredients

  • 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

Recipe

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.

Enjoy!

 

 

 

Gluten Free, Local Food, Paleo Recipe, Recipes

Piccalilli Egg Salad

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Piccalilli Egg Salad

 

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.)

Recipe:

  • 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)

 

 

Dairy Free, Gluten Free, Paleo Recipe, Recipes, Vegan

Vegan Recipe: Tangy Sweet Potato and Pineapple Salad with Avocado

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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!

Ingredients:

  • 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

Recipe:

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

 

Dairy Free, Gluten Free, Vegan

Noodle Mountain

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This is a very satisfying gluten free, dairy free, vegan dish full of flavor and zip.

Serves 4

Ingredients

  • 6oz package rice noodles
  • 1/4c extra light olive oil
  • 2 garlic cloves, peeled and minced
  • 2 inches fresh ginger, peeled and minced
  • 2 medium yellow onions, thinly sliced
  • 2 chiles, finely chopped
  • 8- 10 napa cabbage leaves, finely shredded
  • 4oz bean sprouts
  • 1/4c gluten free tamari
  • Juice of two limes
  • 6 scallions, chopped
  • 4oz raw, unsalted cashews, chopped

Directions

  1. Cook the noodles in a large saucepan according to the package. Drain and transfer to a bowl if cold water. Set aside.
  2. Heat oil in a wok and add garlic, ginger, onions, and chiles. Cook over medium heat for 5 minutes until softened. Add the cabbage and bean sprouts and stir briefly.
  3. Drain noodles well and add to wok. Toss gently then add tamari, lime juice, scallion, and cashews. Mix well. Serve immediately. Use chopsticks!


Dairy Free, Gluten Free, Vegan

Why Add Edible Flowers to Your Salads?

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edible flowers on salad

So a few weeks ago, I  talked about broccoli being an edible flower, and that there are many others.  I know, I know, I was surprised by the idea too, but in fact, there are many edible flowers such as Gladiolus, Fuschia, Impatien, Pansies and Sunflowers to name a few. To see a longer list of edible flowers, click here.

Edible flowers add color, flavor and aroma to salads.  The salad pictured above uses Nasturtium and Cilantro blossoms. Nasturtium has a great orange color and a black pepper taste. The dainty white Cilantro blossoms taste like cilantro leaves and look kind of like the flower: Gypsophilia AKA: “Baby’s Breath.”

It’s a little uncommon in America to find flowers on your food, but other cultures have used them for many years in cooking and why not? Be mindful of allergies and such and keep to the list of known safe-to-eat flowers, but have some fun with artful and tasty flowers in your salads.

 

 

Gluten Free, Recipes

Veggie Frittata

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Veggie Frittata Plate

 

Here’s a hot, wholesome delicious vegetarian meal for a cold day. The recipe calls for eggs and cheese, but you can easily make this a vegan dish with common vegan egg and cheese substitutes. It is naturally gluten free and grain free.

 

Veggie Frittata Recipe:

serves 4 vegetable loving, gluten free vegetarians

  • 2 large Bell Peppers, Red, Yellow or Orange
  • 1.5 Lbs. Fresh Sweet Potatoes, peeled, cut into 1/2 inch slices
  • Extra virgin olive oil
  • 2 Leeks, leave part removed, finely sliced
  • 2 cloves Garlic, peeled and crushed
  • 1.5 Lbs. Fresh Zucchini, thinly sliced
  • 8 Large Eggs, lightly beaten
  • 2 Tablespoons finely chopped fresh basil (or 1 Tsp dried)
  • 1 1/4 cup grated Parmesan, Reggiano, or other hard cheese

Cut the bell peppers into pieces that will lay flat, removing seeds and pith. Lay them skin side up on a baking sheet. Put them under a broiler for 5-10 minutes, until the skins blacken. Remove to a bowl, cover with plastic wrap to hold in the moisture.

Cover the sweet potatoes with water, bring to a boil. Boil for 5 minutes. Drain.

In a large cast iron pan over medium heat, sautee the leek and garlic in two tablespoons olive oil for about a minute. Add the zucchini pieces a few at a time until they are all soft. When all the zucchini is soft, remove to a plate to cool.

While those are cooling, peel the blackened skins from the peppers. Once the zucchini is cooled, then create layers in the pan using the zucchini and leeks, pepper, sweet potato until all the veggies are used up.

Pour the beaten eggs over the top of the veggies, sprinkle with the basil, the parmesan and a dash of ground black pepper.

Cover and cook the pan of veggies on the stovetop on low heat for 15 minutes, Then put the pan under the broiler for 3 minutes or until nicely browned and cooked all the way through. Check to make sure eggs are fully cooked.

Grate a little more cheese over the top and serve!

Try it and let us know what you think! (leave a comment below)

 

Dairy Free, Gluten Free, Recipes, Vegan

Vegan Recipes: Avocado Pesto Pasta

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avocado pesto pasta recipeHere on the farm, we’re always on the lookout for healthy alternatives to our favorite, old-world comfort foods. This Gluten Free, Dairy Free, Vegan recipe comes from a friend online who loves avocados. We love them too! Along with pesto and pasta. We find that vegan recipes include a lot of avocados and for good reason: Avocados are a great way to get “good” fats, with no cholesterol. Avocados are loaded with protein, potassium, folate, vitamin C and vitamin A and a whole lot of other vitamins and minerals in their natural form. Read more about avocados here. This dish is an amazingly rich and satisfying meal containing many of our favorite high flavor and highly nutritious foods, without the foods we wish to avoid for health reasons. Hard to believe how delicious and creamy this is!

Avocado Pesto Pasta Recipe

  • 1 medium Avocado – peeled and pitted
  • 3 cloves of fresh garlic, peeled
  • 1/4 cup fresh basil leaves, minced
  • 2 tbspns extra virgin olive oil
  • 1 tsp salt
  • 8 ounces uncooked gluten free pasta

Put water on to boil for the pasta, according to supplier’s directions. Put avocado, garlic, basil leaves, olive oil, salt into a blender and blend until smooth. Cook your pasta.

Put the avocado mixture into a large mixing bowl. Once the pasta is cooked, drain and add to the bowl. Mix the avocado mixture through the pasta and serve. Goes great with a green salad or gluten free bread. We like to go for garlic and pesto overload! just double up on the garlic and basil.. mmm.

What other great avocado vegan recipes do you like?

 

 

 

Dairy Free, Gluten Free, Recipes, Vegan

Vegan Macaroni & Cheese Recipe

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Vegan Macaroni and Cheese Recipe
Vegan Macaroni and Cheese Recipe

Here’s another health conscious make-over of an old comfort food favorite. This recipe is vegan, dairy free, gluten free and very, very good. You have to try it to believe it. The “cheese” sauce is also great on nachos, as a topping on broccoli or baked potatoes.

Vegan Macaroni and Cheese Recipe

  • 8 ounces dry Macaroni noodles
  • 4 slices of bread
  • 2 tbspns + 1/3 cup margarine
  • 3 tbspns shallots, peeled and chopped
  • 1 cup red or yellow potatoes, peeled and chopped
  • 1/4 cup carrots, peeled and chopped
  • 1/2 cup yellow onion, peeled and chopped
  • 1 cup water
  • 1/4 cup raw cashews
  • 2 teaspoons sea salt
  • 1/4 tspn fresh garlic, peeled and minced
  • 1/4 tspn prepared dijon mustard
  • 1 tbspn fresh squeezed lemon juice
  • 1/4 tspn ground black pepper
  • 1/4 tspn ground cayenne pepper
  • 1/4 tspn ground paprika

In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a collander, drain pasta and rinse with cold water. Set aside.

In a food processor, make breadcrumbs by pulverizing the bread and add 2 tbspns margarine to a medium-fine texture. Set aside.

Preheat oven to 350 degrees F. In a saucepan, add shallots, potatoes, carrots, onion, water and bring to a boil. Cover pan and simmer for 15 minuts, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper and cayenne. Add softened vegetables and cooking water to blender and process until perfectly smooth.

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9×12 baking dish, sprinkle with prepared breadcrumbs and dust with paprika. Bake 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

 

Recipe created by:

Allison Rivers Samson, Maven of Mmmm.. at www.AllisonsGourmet.com. Originally printed in her award-winning column, ‘Veganize It!’ in VegNews Magazine.

 

 

Recipes

Spicy Tuna Lettuce Wraps

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Spicy Tuna Lettuce Wraps

Lettuce wraps are great because you can do almost as many things with lettuce as you can do with traditional sandwiches. Here’s a great recipe we made up recently that’s flavorful, filling, gluten free, dairy free, and loaded with high density nutrients.

Spicy Tuna Lettuce Wraps

A Can of your favorite tuna
2 Tbspns mayonnaise or equivalent dressing
2 tbspns capers
1 small brown tomato, chopped
2 sticks of celery, chopped
1/4 cup diced yellow or green onion
1/4 cup diced spanish olives
1 tbspn minced pickled jalapeño peppers
Romaine lettuce

Just mix the first 8 ingredients together well, and spoon onto rinsed and dried lettuce leaves. Suggested variations on this: chicken, salmon, hard-boiled eggs or tofu.

Recipes

Avocado Onion Salad

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Avocado Onion Salad

If you’re looking for a great tasting gluten-free, dairy-free meal, try this Avocado Onion Salad from my friend Geninne Zlatkis:

Avocado Onion Salad

  • 1 ripe avocado, peeled, cored, sliced into 3/4 inch chunks
  • 2 hard boiled eggs, peeled and cut in half
  • 1 medium onion, peeled and sliced
  • juice from one lime half
  • sea salt
  • extra virgin olive oil
  • ground pepper

To make the onion milder, just salt it generously and let it sit for 15 minutes, rinse them well and squeeze out any excess water between the folds of a towel.

Add a pinch of sea salt and pepper to taste, to one tspn olive oil, plus the juice of the lime. Drizzle over the top and enjoy!

Thanks to Geninne Zlatkis of La Marquesa Mexico for the idea. Follow her on Instagram: @geninne on Facebook
or check out her art blog here!