a handful of cherry tomatoes, quartered, slightly seared
10 haricots verts (French green beans), slightly steamed
a couple red, orange, and/or yellow baby bell peppers, also slightly seared
a couple fingerling potatoes, boiled fork tender then quartered
3 or four slices of cucumber
1/2 ouce field greens
1/2 ounce baby spinach
1 sardine fillet, packed in oil, drained
a teaspoon of capers
3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon freshly crushed black peppercorns
a pinch of salt
Mix together the olive oil, vinegar, salt and pepper. Arrange everything around the sardine fillet, drizzle with the dressing mixture. Voila. A delicious and hearty gluten free, dairy free meal that will fill you up and give you long-lasting energy for quite a while… and fish breath. (cats will love you)
We got this idea from Uno Chicago Grill. They serve a dish called rattlesnake pasta, but since we like to eat gluten free, we replaced the pasta with broccoli. It’s healthier and it’s delicious!
I posted a picture of this on Facebook, and people were asking for a recipe, so here you go. (and no Diane, no rattlesnakes were harmed in the making of this recipe….) 😀
Ingredients for two servings:
3/4 lb skinless, boneless chicken breast (or seitan for you vegans)
2 large crowns broccoli
16 oz of Alfredo sauce
1 cup of pickled jalapeno rings
1 tbspn extra virgin olive oil
Dash of crushed red pepper flakes
Directions:
Sautée the chicken breast in a little olive oil over medium heat, turning occasionally, until cooked through (juices run clean when pricked with a fork.) Remove from, heat, dice it into 1″ chunks and set aside.
Warm the alfredo sauce in a saucepan, over medium heat until hot enough to eat, reduce to warm.
Put 2 cups of water on to boil. Rinse the broccoli crowns well and steam them for 5 minutes.
Place a steamed broccoli crown on a warm plate, add half the chicken, pour half the alfredo sauce over it. Sprinkle with jalapeños and crushed red pepper. Serve hot.
Traditions (from “The Fiddler On The Roof”) “Here in Anatevka, we have traditions for everything.”
“How to sleep.”
“How to eat.”
“How to work.”
“How to wear clothes.”
“For instance, we always keep our heads covered, and always wear a little prayer shawl. This shows our constant devotion to God.”
“You may ask, how did this tradition get started?”
“I’ll tell you.” “…I don’t know.” “But it’s a tradition.”
Thanksgiving – The Tradition That Keeps On Giving
Part of the Thanksgiving tradition is to always prepare way more food than any person should ever eat, and then for the week that follows, trying to find creative ways to get junior to eat them . Why? I don’t know… but it’s a tradition.
This year, instead of just warming over leftovers and slogging through another big hot dish of tradition, today I broke with tradition and went with my craving. Hence:
The Thanksgiving Taco
Just dice up some of your favorite Thanksgiving Day leftovers and spoon them into some taco shells. I jazzed up the cranberry sauce with some cayenne pepper, and I was in taco heaven. Our forefathers (or should I say “antepasados”) would be so proud.
BTW – This is a gluten free, dairy free recipe. With the right shells, it could also be made grain free. For a vegan recipe, you could leave out the turkey, perhaps replace with some tofurky or seitan. Thankfulness is for everyone. Viva el taco!
Several people on Instagram asked for a recipe for this. Traditional quiche has cream, cheese and a flaky crust, but since this is gluten free and dairy free, it’s way easier!
Here’s the world’s easiest gluten free, dairy free (and grain free) recipe for crustless salmon quiche:
1 lb sockeye salmon
1/2 lb green beans
6 farm fresh eggs
1 tsp olive oil
Broil the salmon in the oven, skin side down 350 degrees for 20-30 minutes, or until it flakes in the middle when you poke it with a fork. Sauté the green beans in a teaspoon of olive oil in a frying pan over medium heat until tender.
Mash the salmon into bite size pieces with a fork, and spread it around in the baking dish. Spread the green beans around in the baking dish. In a separate bowl, beat the eggs slightly just to break the yolks and pour them over the salmon and green beans.
Bake at 350 degrees for 20 minutes or until the egg is cooked in the middle of the baking dish. Voila.
Some other ideas for this: I could have added onions, sautéed along with the green beans, or almond milk to make it fluffier, or broccoli instead of green beans… you get the idea.
That’s what I love about quiche, it’s rife with possibilities!
Bibimbap is a classic Korean dish we first had at Street, one of our favorite restaurants in Portsmouth NH. The word literally means “mixed rice”. Bibimbap is traditionally served as a bowl of warm white rice topped with spiced vegetables and a thick sauce.
We decided to eliminate nearly all wheat and most grains, after reading about the benefits of a paleo diet, so here’s our take on BiBimBap. This is a dairy free, grain free, gluten free recipe and could easily be made vegetarian or vegan by eliminating the egg. Karen calls this: “Bap Veggies.” August is a perfect time to make this, since we have an abundance of fresh garden vegetables to harvest right now.
Ingredients:
2 crowns of broccoli, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
3 stalks of kale, stems removed, torn into bite-size pieces
1 medium onion, peeled and sliced
a handful of cherry tomatoes
2 eggs
extra light olive oil
some gluten free tamari
and of course some Sriracha Rooster Sauce!
Heat a few teaspoons of oil over medium heat in a wok or other frying pan. As soon as the oil is hot, add in a the broccoli, stir around occasionally for about 4 -5 minutes. Add in the onions, stir for a few more minutes. Add in the rest of the veggies and cook until they are all slightly tender. Push the veggies to the outer edges of the pan, crack the eggs into the center and shut off the heat. When the eggs are flippable without breaking the yoke, flip them over. Turn the heat back on briefly if necessary to get the egg cooked to desired doneness. Serve by laying the veggies out, egg on top, chop sticks and sauces nearby.
As a variation to this, try adding some mushrooms, bean sprouts, summer squash, or green beans. It’s fun to try different combinations for color and flavor.
I just did not want another salad today. 😀 My Asian heritage and and abundance of vegetables led me to this:
Raw Veggie Sushi With A Side of Cauliflower “Rice”
Gluten free, Dairy Free, Grain Free and Raw Vegan
Recipe:
– Gather up your favorite raw veggies: carrots, cauliflower, cucumbers, asparagus, peppers, scallions, spinach, etc. You name it.
– You will also need:
Nori Sheets
Wasabi Paste
Gluten Free Tamari (soy sauce)
Pickled Ginger
1. Rinse your veggies well in cold water then julienne them into thin strips about 3″ long, as narrow as you can get them. (If you need help with julienne, check out this video) Put a couple crowns of cauliflower into the food processor and pulse until it looks like rice. (Careful not to over pulse.)
2. Put a tablespoon of wasabi powder in a small bowl. Add a few drops of water and mash it around with a spoon. Add a few more drops of water and mash again, until you get a thick, play-doh consistency. Then mash some more. (The more you mash, the hotter it gets…)
3. cut the nori sheets into strips 2″ wide and 8 or 9″ long. Put a few tablespoons of water in a small bowl and keep nearby.
Rolling Sushi
4. Lay a strip of nori on a wooden cutting board or other smooth flat surface, lengthwise away from you and place a few pieces of each veggie in the sheet about 2″ from the closest end. Let some veggie pieces stick out further than others for better presentation. Dip your finger in the water bowl and wet the far end of the nori sheet, all the way from the top, down to the veggies.
5. Carefully roll the nori away from you, while pulling the veggies toward you, trying to keep the roll as tight as you can without tearing the nori.
6. Press the “riced” cauliflower into a small bowl and quickly put it upside down on your serving board to make the mound.
7. Serve on a sushi board with a small bowl of tamari, the wasabi paste and ginger.
No need to let lettuce monopolize every salad. If you tire of romaine, iceberg and field greens, here’s a great vegetarian green salad that combines the richness of slightly steamed asparagus with the subtle flavor of oranges.
Asparagus Orange Salad Recipe
serves 2 bored, hungry vegetarians
vegetarian, low-carb, gluten-free, grain-free
1 lb fresh raw asparagus
8 oz. watercress greens
2 large fresh naval oranges
1 red onion
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/4 cup crumbled feta or goat cheese
1 teaspoon poppy seeds
Remove the tough bottom parts of the asparagus stem on each stalk. Hold the tough end in one hand, and the middle in the other hand and bend the stalk in an arc until it snaps, discard the tough end. Place the remaining asparagus in boiling water for two minutes, drain and cool.
Meanwhile, use a citrus zester or julienne slicer and remove about 1 teaspoon of clean orange peel (zest), set aside in a bowl. Peel one orange completely then slice it into about 12 wedges, removing all the white pith. Cut the other orange in half and squeeze the juice into the bowl with the zest.
Add to the orange juice the vinegar, the oil and dash of salt and pepper.
Place the asparagus on a plate as shown, top with the watercress, onion, orange wedges, feta and poppy seeds as shown. Stir the orange juice dressing while drizzling evenly over the two salads.
This can also be easily be a vegan salad by simply omitting the cheese, or replacing it with grilled, cooled tofu.
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.
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)
This gluten-free, dairy-free Mediterranean inspired vegan salad is a delicious way to fill up on vitamin, mineral and fiber-packed healthy plant-based foods:
Salad recipe:
• 6 to 8 ounces raw organic baby spinach leaves
• 7 ounces prepared artichoke hearts, sliced 1/2 inch thick
• 7 ounces black olives squished in half
• 1/2 cup sundried tomatoes, sliced 1/2 inch thick
• 8 or 10 straws of fresh lemon zest
Dressing recipe:
• Juice of one lemon
• 2 tablespoons extra virgin olive oil
• 1 large garlic clove, peeled, crushed
• dash of salt
• dash of ground black pepper
Serves two people for lunch or as an appetizer
Place spinach equally into 2 separate bowls. Top with olives, tomato, artichoke.
Scrub lemon with warm water and dry with a towel. Remove the zest by peeling small strings of the yellow lemon rind using a zester or peeler. Cut the lemon in half and squeeze the juice into a strainer over a bowl. Place a few pieces of the lemon zest over the salads.
Add to the juice the crushed garlic, the olive oil, salt and black pepper to taste. Blend and, while stirring to keep evenly constituted, evenly drizzle it over the two salads.
τώρα τρώνε και να απολαύσετε!
(That’s Greek for: “now eat & enjoy!”)
Here 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?
Don & Karen Perkins – Local Foodie Farmers in the Lakes Region of New Hampshire
