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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!

 

 

 

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)