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Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

April 5, 2012 By 2 Comments

Spring is beautifully upon us.  Flowers are blooming, birds are singing.  Children are ready to shed their winter gloom to get outside and play.

Then there is the yard.  Lawns need to be mowed, weeds need to be pulled.

Or do they?

One advantage to living in a drought ridden area is the fact that grass has become faux pas.

Instead of wasting precious resources on frivolous things like having a green lawn, I get to focus on my garden. Watering things that help to feed and nourish my family has always been more important to me than maintaining a lawn, I’m happy to say that decision is now officially socially acceptable in my area.

But then there are weeds.

No matter how little water we have received, weeds always seem to find a way to grow.

There are some plants that I pull without hesitation.

But then there are those plants that are instead put to good use.

Unlike most, I smile when dandelions begin to appear.

Far more than an early sign that spring is on the way, dandelions are food for the soul, good for your liver and delicious to the tongue.

Every part of the dandelion can be enjoyed. Roots can be dried, ground and used as a tea with a similar flavor to coffee; or you can boil the roots and enjoy them like a small potato.  The leaves are delicious either raw or cooked, but they are best if picked before flowers begin to bloom.  And finally the yellow flowers offer a beautiful garnish for the most simple salad, sweet to the tongue, delicious in more ways than one, wow your friends with your gourmet flair and put those dandelions to good use.

In time you may start to see the dandelion for what it is, a gift of nutrition that is free for the taking.

To ease your family into your new love for these delicately delicious delights, mix the greens with more familiar lettuces like in this Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette.

 


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Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

Ingredients

    Blood Orange Vinaigrette
  • ½ c Juice from Blood Orange
  • ¼ c Olive Oil
  • 2 Tbs Apple Cider Vinegar
  • 2 Tbs Agave Nectar
  • 1 tsp Rosemary, crushed
  • 1 tsp Thyme
  • ½ tsp Garlic Powder
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
    • Salad
  • 2 c Dandelion Greens
  • 2 c Shredded Kale, thick stems removed
  • 10 oz Spinach
  • 1 Blood Orange, Peeled and Diced
  • ½ c Candied Pecans
  • Dandelion flowers for garnish (optional)
    • Candied Pecans
  • ½ c Pecans
  • ¼ c Coconut Palm Sugar
  • ¼ c Water

Instructions

  1. Prepare vinaigrette. In pint-sized mason jar, add juice of blood orange, olive oil, apple cider vinegar, agave nectar, rosemary, thyme, garlic powder and salt and pepper. With lid on jar, shake vigorously then store in refrigerator until ready to use.
  2. Prepare candied pecans. In small non-stick pan, combine pecans, palm sugar and water. Over medium heat, bring mixture to a boil, reduce heat and allow to simmer for approximately 1-2 minutes, stirring constantly until pecans begin to lightly brown and sugar syrup appears dry. Watch closely as the sugar tends to burn quickly. Remove from heat and spread coated pecans over parchment lined cookie sheet. Allow to cool completely.
  3. Prepare salad. In large salad bowl, combine dandelion greens, kale, spinach, diced blood orange, candied pecans and dandelion flowers for garnish (optional). Serve with blood orange vinaigrette.
  4. Delicious alone or with eggs and roasted chicken breast for a complete meal.
  5. Serves 6-8
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This recipe is also connected to: The GFE Virtual Gluten-Free Support Group , Allergy Friendly Friday and Wellness Weekend

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Grain-Free Irish Soda Bread, 2-ways

March 15, 2012 By 4 Comments

My red hair is generally a dead giveaway to one of the most distinct parts of my family ancestry.

While I grew up proud of every part of my rich, mixed family history which includes: American Indian, English, Dutch and (as mentioned before) Irish, the two portions I studied most closely were definitely my American Indian and Irish history.

This time of the year my hometown of San Diego, California, is brimming with Irish related events.  Ceili dances, food, parades, shamrocks and Irish pottery on every corner, this is truly a time to celebrate a proud Gaelic history.

As it is with many celebrations worldwide, food is certainly at the heart of any Irish Festival.

Of this, I must admit that I miss soda bread the most.

A quick search online shows two very different types of Irish Soda Bread.

If you ask an Irish man, Soda Bread is a relatively easy recipe made with flour, baking soda, salt and buttermilk.

Here in America, many people identify Irish Soda Bread as sweet bread made with raisins or some other type of fruit.

Either way, this Irish girl has long missed her Irish Soda Bread.

Today I am happy to share with you a bit of my own family tradition through two very different, but very delicious types of soda bread.  One replicates a very traditional, very simple Brown Soda Bread and the other a more Americanized fruit-laced Soda Bread.

Whether you prefer one or another, I hope your St. Patty’s day is filled with many reasons to celebrate your Irish Heritage (authentic or not).

Eireann go braugh!

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Grain-Free Brown Irish Soda Bread

Ingredients

Instructions

  1. Preheat oven to 350f.
  2. Grease and flour 9” round cake pan, set aside.
  3. Mix together coconut or almond milk with lemon juice, set aside.
  4. In large mixing bowl, mix together almond meal, coconut flour, arrowroot powder, salt and baking soda.
  5. Slowly add wet ingredients into dry ingredients.
  6. Bake bread at 350f for 40 minutes, remove and cut “X” into the top of the batter using an oiled knife. Return to oven. Bake for another 40-50 minutes or until a knife, when inserted, comes out dry.
  7. Serve with a large dollop of coconut butter or your favorite topping.
  8. Makes 10-12 servings.
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Grain-Free Fruited Irish Soda Bread

Ingredients

Instructions

  1. Preheat oven to 350f.
  2. Grease and flour 9” cake pan, set aside.
  3. Mix together unsweetened coconut or almond milk and lemon juice, set aside.
  4. In large mixing bowl, whisk together beaten eggs, palm shortening and vanilla. Add in milk and lemon mixture, set aside.
  5. In large mixing bowl, bring together almond flour, arrowroot powder, palm sugar, salt, baking soda, grain-free baking powder, dried fruit and ground anise.
  6. Mix wet ingredients into dry.
  7. Pour batter into prepared cake pan and bake at 350f for 60-70 min.
  8. Makes 10-12 servings.
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:) Don’t forget to enter here for your chance to win a free copy of Eat Like a Dinosaur and have a wonderful St. Patty’s Day Weekend! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: , , , , , , , , , , ,

Eat Like a Dinosaur and Yummy Egg Pie

March 10, 2012 By 6 Comments

If you are a regular visitor of the gluten-free blogging world, it is likely you have heard a lot of buzz about the new cookbook from Paleo Parents titled Eat Like a Dinosaur.

Well let me tell you, this book is worth buzzing about.

I was honored to work with Stacy and Matthew, the paleo parents, back in August, when they privileged me with a guest-post and some amazing Healthy Lunchbox ideas.  So when I received a message that they wanted to share their cookbook with me, I jumped at the opportunity!

While this book is loaded with lots of wonderful tips, ideas and suggestions to help get your kids involved in preparing meals, easy to read allergy labels and great recipes; it was the opening story that really got my kids excited.

You see, Stacy and Matthew’s story is not too far off from our own.  While only two of my five children have food sensitivities and allergies, three out of seven of us (including me) physically cannot eat the way we used to. Like us, the Paleo Parents have managed to heal physical ailments and behavioral issues through changes in their diet.  So, the idea of eating habits have changing dramatically and impacting lives in a positive way is something they can all relate to.

My children were very excited to read a story, presented from the child’s view, which is very much like their own story.

And you know what?

Because every recipe in Eat Like a Dinosaur is naturally gluten and dairy-free, we can enjoy each and every one of these special creations!

How exciting is that???

Tonight, Victory Belt Publishing has given me the honor to share one of our favorite recipes (so far) from Eat Like a Dinosaur.

This egg pie is the perfect solution for a healthy breakfast, or a lovely addition to an easy dinner.  Choosing to pair this with a simple salad and a light drizzle of my easy vegan ranch dressing this meal is not only beautiful, it is filling and healthy as can be.  Most importantly, it is delicious enough that even my pickiest eater went back for more.

I have no doubt you’ll be going back for more, too.

Enjoy!

Reprinted with permission from Eat Like a Dinosaur: Recipe & guidebook for gluten-free kids. Copyright © 2012 by Stacy Toth and Matthew McCarry. Published by Victory Belt Publishing Inc.

 

Kale, Bacon, & Black Olive Egg Pie

Ingredients

1/3 lb nitrate-free bacon

2 c kale, chopped

1 c black olives, chopped

8 eggs

¼ tsp black pepper

1 prebaked pie crust (p. 207) (optional)*

 

Instructions and How Kids Can Help (every recipe has a cute little hand-print next to each direction where kids can help, as identified with the bullet-point. I love this part of the book! Getting your kids involved in the kitchen is essential to their health and development.)

Cook bacon in frying pan over medium heat until crispy, about 10 minutes.

Remove bacon from the pan and crumble when cooled.

  • Add kale to pan with bacon fat, tossing frequently; cook until softened, about 3-minutes (do not allow to wilt entirely; it will cook more in the pie).
  • Add crumbled bacon and olives to pan with kale, cook 2 minutes until warmed through and well combined.
  • Lay vegetable mixture into precooked pie crust if using, or greased pie pan if not.
  • Beat eggs in bowl with pepper.
  • Pour egg mixture over vegetables.
  • Cover edges of pie crust with aluminum foil or pie crust protector.

Bake in 350-degree oven for 25-30 minutes; remove once the top becomes a light golden brown.

Serves 6-10 slices.

*To obtain the pie crust recipe, purchase your copy of Eat Like a Dinosaur here

 

:) Are you ready to receive your own copy of Eat Like a Dinosaur? Inspired by the recipe above, Shea and I are featuring the beautifully in-season, perfectly green vegetable, kale for this month’s Ingredient-Challenge Monday posts!

Starting Monday, March 12, you will not only have the opportunity to win a feature spot on each of our blogs; we will also share exactly how you can enter to win your own copy of Eat Like a Dinosaur!

Until then, sleep well and dream of yummy kale creations.

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Perfectly Sweet Fruit Roll-Ups

February 26, 2012 By 7 Comments

Growing up as a child of the 80′s, fruit roll-ups were one of those quintessential items.  I mean, what was lunch without a vivid green and blue, sugary sweet roll of fruity deliciousness?

And fruit roll-ups are made with fruit so they are good for you, right?

Riiiiight.

When the key ingredients include corn syrup, dried corn syrup and sugar…well, let’s just say I try to stay away.

Even long before we became a whole-food/high-nutrition household, these types of treats scared me. Despite the strong childhood connection I have with these treats, I do not recall ever having purchased these for my children.

Undoubtedly my children have partaken in these sugary delights at some point, at some party or school event…but I, personally, have never purchased these for my children.

Fruit leather, that is a different story all together.

Generally items I can rely on, fruit leather provides the yummy goodness of fruit rollups without all the extra junk.

Even so, fruit leather, especially organic no sugar-added fruit leather can be quite expensive; so when my husband gifted me with a dehydrator for our anniversary, I was excited to be able to make things such as these at home.

The trick to getting fruit leather to turn into fruit rollups is in the thickness of the spread.

Too thick and they won’t bend.

Too thin and they turn crisp.

For me, the ideal roll-up comes from a spread that is less than 1/4 inch, but greater than 1/8 inch in thickness.

With no added sugar, honey or anything…these fruit roll-ups are just sweet enough to please the most intense sweet tooth, yet just healthy enough to please the pickiest of moms.   Make these with organic fruit to ensure the best in nutrition and taste.

Enjoy!

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Perfectly Sweet Fruit Roll-Ups

Ingredients

  • 1 c Strawberries (fresh or frozen), hulled
  • 1 c Sliced Peaches (fresh or frozen)
  • 1 c Pineapple chunks (fresh or frozen)
  • 1 c Mango Chunks (fresh or frozen)

Instructions

  1. Blend ingredients together until mix is completely smooth. Spread puree onto silicone mat and dehydrate at 135f for 8-10 hours.
  2. To make in the oven: Spread fruit puree onto parchment-lined cookie sheets and bake at the lowest setting with the oven door slightly ajar for 6-8 hours.
  3. Once cooled completely, you can store these in a tightly-sealed glass jar.
  4. Makes 2 trays/8 servings.
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Maple-Glazed Roasted Fennel with Apples and Root Vegetables

February 6, 2012 By 3 Comments

Just in case you missed the announcement last Friday over at Dixie Chik Cooks, Ingredient Challenge Mondays are back!

Don’t remember Ingredient Challenge Mondays?

Here’s are just some of my previous ICM entries…

 

What’s different this go-round?

 

Well, like we did in the final ICM challenges from before, this time we are including a blog-hop and ask that if you choose to join us, that you will include the linky tool on your page as well (the tool at the bottom of the page will give you everything you need). We also ask that you include the logo above (simply right-click, save picture as, and link it back to our most recent ICM ingredient announcment…this month it would be: http://www.dixiechikcooks.com/2012/02/03/spicy-bbq-bacon-wrapped-chicken-tenders/).

Instead of a bi-weekly challenge, we are now opening the doors for a once-a-month challenge which will be opened the 2nd Monday of every month…

So mark your calendars! The 2nd Monday of every month is now Ingredient Challenge Monday! Yay!

We will announce the challenge ingredient either here on my page, or over on Shea’s page (Dixie Chik Cooks), the Friday before that 2nd Monday…and from the opening day, you will have two-weeks to link your recipe along with ours.

At the end of the two-week opening, Shea and I will select one winner to feature on our page.

 

That’s right!  Not only will your recipe be visible through the lovely linky tool below, you will actually have the chance to be featured on each of our pages…

With thousands of unique visitors every week, this is a great opportunity for you and for us!

 

We are happy to have you join us on this journey.

 

To re-open our Ingredient Challenge Monday opportunity, Shea and I would like to once again highlight one of our favorite, yet underutilized vegetables…Fennel.

As mentioned last year, fennel is high in vitamin c, fiber, potassium, manganese and folate, fennel is listed as one of the World’s Healthiest Foods. There are many health benefits that come with eating fennel including, antioxidant and health promoting effects, immune support from vitamin c, fiber, folate and potassium for cardiovascular and colon health.

We are tickled pink to share our recipes with you today!

Used as a side dish, this Maple-Glazed Roasted Fennel with Apples and Root Vegetables is a wonderful compliment to most any winter meal including the Braised Orange Roughy from before.

I look forward to seeing what you bring to the table this time!

Happy ICM to you! xoxo

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Maple-Glazed Roasted Fennel with Apples and Root Vegetables

Ingredients

  • 4 Fennel Bulbs, tops reserved for another dish or discarded
  • 4 Large Carrots
  • 2 Medium Apples (Any variety, though I used Fugi in mine)
  • 2 Small Beets
  • ½ c Maple Syrup
  • ½ c Extra-Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions

  1. Preheat oven to 400f. Prepare fennel by trimming and slicing into ¼ inch slices. Wash and cut carrots into desired chunks. Wash, core and slice apples into ¼ inch slices. Peel and slice beets, again into ¼ inch slices.
  2. In large bowl, whisk together maple syrup, extra-virgin olive oil, salt and pepper. Add vegetables. Toss until all are evenly coated and transfer into large parchment-lined roasting pan.
  3. Roast for 20 minutes, stir and roast for 20 minutes more or until vegetables are fork-tender. Serve warm.
  4. Makes 6-8 servings.
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Don’t forget link your favorite fennel recipe below, then stop by and visit Shea over at Dixie Chik Cooks and see what she has for you.

 

Good luck, everyone!

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Smoked ‘Cheddar’ Bacon Soup

January 26, 2012 By 5 Comments

This month’s Go Ahead Honey, It’s Gluten-Free event is focused on foods that bring healing to your mind, body and soul.  Hosted by Maggie over at She Let Them Eat Cake , this is a great opportunity to start the New Year off with some amazingly delicious and wonderfully healing recipes.

 

As mentioned in my Cranberry-Orange Wassail post from last week I have been battling a head-cold and thus, have been loading up on yummy healing foods to help me move past this as quickly as possible.

 

After a long week loaded with church events, school events and personal events, my body finally gave in Sunday morning.  My loving husband and wonderful children left me be and I managed to rest for a whopping 48 hours thereafter.

 

When I finally mustard the will to get out of bed, I knew I wanted something warm and soothing…oddly enough, the first thing that came to mind was not my easy egg drop soup, which is generally my go-to get-better-quick solution, no…I wanted cheddar bacon soup.

 

Cheddar bacon?  Yummy, but not something someone on a dairy-free diet normally desires.

 

So, my creative mind began to flow.

 

How can I accomplish this in a way that is safe for my family, positively delicious, really cheesy yet nutritious enough to push me past this bug that weighed me down so firmly?

 

Then I remembered, I had a stash of roasted squash in my freezer.  That would do the trick!

 

After much tinkering, I was glad to come up with a solution that killed my craving and helped me return to work and my family happy and healthy as ever (if you don’t count the sniffles that just won’t go away)…

 

To match the needs of this month’s event…this soup is loaded with healing ingredients:

 

Squash: Winter squash is known for carotene properties and offer a protective effect against many cancers, heart disease and type 2 diabetes.  This recipe would work well is pumpkin, acorn, Hubbard or butternut squash, though I used roasted pumpkin in mine.

 

Chicken broth: chicken broth is the go-to secret weapon for moms world-wide.  Having been used as a remedy for the common cold for centuries, scientific evidence now shows that chicken broth helps to clear a stuffy nose by inhibiting inflammation of the cells in the nasal passages.  Now that’s good stuff.

 

Onions contain powerful anti-oxidants and are also natural anti-histamines and anti-inflammatory.

 

Palm oil has been shown to protect against many common health problems and to boost immunity.

 

As far as the bacon…well….the protein in bacon can help you feel full longer and apparently bacon is a good source of choline which can help prevent against heart problems.  While the fat level in bacon keeps me from eating it every day, undoubtedly the high-quality stuff isn’t all that bad for you and well…it tastes good!

 

While there is not an ounce of cheese to be found, this recipe undoubtedly leads to one of the creamiest versions of cheddar bacon soup I have ever enjoyed.  All in all, this soup is loaded with wonderful nutrients meant to help heal your body and warm your soul.

 

May this be just one of many recipes to bring health and happiness to you and your family all year long.

 

Enjoy!

 

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Smoked ‘Cheddar’ Bacon Soup

Ingredients

Instructions

  1. Cook bacon until crisp. I prefer to bake mine at 425f on parchment-lined cookie sheets. This has always proved to be the best way to achieve even results. Drain oil and allow to cool.
  2. In medium stock pot, warm palm shortening until melted. Add in onion and garlic, cooking until lightly caramelized. Stir in squash and cook until warm. Add in broth, paprika, salt and pepper. Bring to simmer over medium heat, cook for an additional 15 minutes.
  3. Puree soup by using hand blender or adding in small batches to your Vitamix. or other blender. Return to pot. Crumble bacon into bits. Stir in ½ bacon and canned coconut milk, allow to cook for an additional 5-10 minutes.
  4. Serve warm, using the remaining bacon and added chives for garnish.
  5. Makes 8-10 servings.
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Harlequin Soup – Gluten-Free/Dairy-Free Style

December 20, 2011 By 2 Comments

Today, December 20, 2011, Food Network Fall Fest draws to a close…

 

Last week, we were thrilled to invite you pull up a chair and join us as we shared our favorite holiday cookie recipes.

 

This week, we invite you to join us as we celebrate one last seasonal vegetable…

Broccoli.

 

Now, if you are anything like me, you are thinking “what the heck is so great about broccoli?”

 

I mean, I love the stuff…I love to eat it raw, I love to eat it steamed, I love to mix it in my casseroles, soups and throw it in with my main dish.

 

But really, what are you going to do to get creative with broccoli?

 

;) Fortunately, Fall Fest isn’t just any event…it is a Food Network event where creativity abounds.

 

So as I sat, stuck in a rut thinking “I could share my dairy-free cream of broccoli recipe,” which is good, but not this is the last week of the Food Network Fall Fest kind of good…a friend reminded me of a dish we enjoyed in a restaurant several years ago (long before I had to worry about things like gluten or dairy)…

Harlequin Soup they called it.

Harlequin meaning: in varied colors.

Using two small pitchers, this soup was poured into our bowl right at the table…one side a deep orange, the other a brilliant green.

Separately, they offered different, pleasing flavors…one side creamy with just the slightest twang of salt, the other sweet and zesty, laced with hints of licorice and spice.  Alone each soup was good; together…

Together, they brought forth a new level to savor.

I can understand why one would not wish to make this into one, simple, single soup…not only is the presentation of the two contrasting colors fantastic, but once the colors meld together, well….let’s just say the colors, when mixed, leaves a lot left to be desired.

 

Inspired by Food Network’s own Michael Chiarello, this Gluten-Free and Dairy-Free version of Harlequin Soup is everything I remember it to be…

 

Remember when preparing this dish…serve at the table, pouring both soups simultaneously from separate pitchers.

Also, be certain to have all of your ingredients pre-measured and ready to go…when working two different recipes at the same time, being prepared is essential to guard against mishaps.

Like the beauty that happens when families come together this time of year, this soup is more than a seasonal best…it represents all the joy the holidays bring.

Merry Christmas, everyone!

 

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Harlequin Soup – Gluten-Free/Dairy-Free Style

Ingredients

    Harlequin Soup

  • 1 Recipe Green Broccoli Soup
  • 1 Recipe Spiced Squash Soup
  • Fresh chives, finely sliced for garnish

    • Green Broccoli Soup

  • 3 Tbs Extra-Virgin Olive Oil
  • 2 Tbs Minced Garlic
  • 1 Medium Yellow Onion, diced
  • 2 Stalks Celery, diced
  • 2 tsp Thyme
  • 32 oz Gluten-Free Chicken or Vegetable Stock
  • 2 lbs clean and trimmed Broccoli
  • 2 c Packed Spinach
  • Zest of 3 Lemons
  • 1 c Full-Fat Canned Coconut Milk (I prefer Thai Kitchen)
  • Salt and Pepper to taste

    • Spiced Squash Soup

  • For this recipe, you can use any winter squash you wish though pumpkin, Hubbard and butternut work particularly well. To roast, simply cut in half, remove seeds and bake at 350 until completely tender. Because many recipes do not use the entire pulp of the squash, I do not like to season mine ahead of time…any seasoning can be added to the primary recipe and the remainder of the squash can be saved for use in any number of pie, chili or side-dish recipes.

  • Ingredients

  • 2 Tbs Extra-Virgin Olive Oil
  • 1 Medium Onion, diced
  • 1 Celery Stalk, diced
  • 1 Medium-Large Carrot, diced
  • 1 cinnamon stick
  • 32 oz Gluten-Free Chicken or Vegetable Stock
  • ¼ c Palm Sugar
  • ¼ c Balsamic Vinegar
  • ¼ oz Fennel Seed (approx 1 ½ Tbs)
  • 1 Tbs Sage
  • 1 Tbs Ground Cumin
  • ½ - 1 Tbs Red Pepper Flakes (I like the entire Tbs)
  • 1 Tbs Chili Powder
  • 1 Tbs Cinnamon
  • 2 c Roasted Squash
  • Salt and Pepper to taste
  • ½ c Full-Fat Coconut Milk (I prefer Thai Kitchen)

Instructions

    Green Broccoli Soup:

  1. In large soup pot, heat olive oil over medium-high heat until hot. Add garlic and cook until it begins to turn brown. Add the onion and celery, lower heat to medium and continue to cook until tender, about 15 minutes. Add thyme and stir. Add broccoli, stock and salt and pepper to taste. Bring to boil, cooking uncovered until broccoli is very tender. Remove from heat.
  2. Use hand blender to puree soup, adding in spinach one cup at a time. Add in lemon zest and continue to puree until soup is completely smooth.
  3. Just before serving, return soup to low heat and stir in the coconut milk. Taste and adjust the salt and pepper. Simmer on lowest setting until ready to serve.

    4. Spiced Squash Soup:

  4. In large soup pot, heat olive oil over medium high heat until hot. Add the onion, celery, carrot and cinnamon stick. Sauté until vegetables are soft, but not caramelized. Add in chicken stock, palm sugar, balsamic vinegar, fennel seed, sage, ground cumin, red pepper flakes, chili powder and cinnamon. Bring to boil. Add in squash and simmer for another 10-15 minutes. Discard the cinnamon stick.
  5. Remove soup from heat. Using hand blender, puree until smooth. When ready to serve, return soup to a light simmer, add in coconut milk and serve right away.

    6. Harlequin Soup:

  6. Pour both soups into separate pitchers. Simultaneously, pour both soups into each bowl, forming an almost yin-yang design.
  7. Garnish with cloves and serve hot.
  8. Serves 6
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Vegan Cheese Ball (Gluten-Free, Dairy-Free, Grain-Free and Soy-Free, too!) & Thanksgiving Round-up

November 23, 2011 By 7 Comments

I don’t know about you, but up until a few years ago, cheese balls were a staple at our holiday gatherings.

Then, my daughter was diagnosed with a milk allergy.

Things like cheese balls, cranberry relish covered cream cheese and cheese fondue quickly fell by the wayside.

Over the last year though, I have taken an extreme interest in nut-cheese’s (or cheeze), and have learned to make those recipes I used to love in a new and exciting way!

This week, and I took an inventory of the items we have on hand, made purchases at the grocery store, and quickly eliminated certain items that I would simply not obtain on time…I made note of the amount of raw cashews we had on hand.

You see, raw cashews are the key ingredient in anything I make that includes a cream-cheese flavor or texture.  1-3 cups generally is enough for one recipe.

And I only had 3 cups left. <pout>

To be on the safe side, I visited with my local supplier to see if I could purchase more…

They were out, too.

Knowing that I would only be able to really work with one recipe…I was determined to make it something spectacular.

Funny thing is, to many, a cheese ball is just a cheese ball.  Try going year, or even a life-time without one.

Trust me, this is a spectacular event.

The result of endless trial and error over the last year, I believe this final recipe has just the right balance of flavor and texture…even my dairy-loving children and hubby were quickly asking for more.

My dairy-free daughter?
The sweet child who has never known the pleasure of creamy cheese, pungent flavor carried on a crisp bed of cracker or vegetable?

She is hooked.

With a little luck and some quick cupboard reconnaissance, I pray that you, too, will be able to enjoy this fantastic appetizer with those you love.

Happy Thanksgiving!

Vegan Cheese Ball (Gluten-Free, Dairy-Free, Grain-Free and Soy-Free, too!)

3c Raw Cashews, soaked 1-3 hours

1 Tbs Lemon Juice

2 Tbs Dried Oregano*

1 Tbs Garlic Powder*

1 Tbs Onion Powder*

1 Tbs Dried Parsley*

1 Tbs Palm Sugar*

2 tsp Sea Salt*

1 tsp Ground Black Pepper*

1 tsp Dried Basil*

¼ tsp Dried Thyme*

¼ tsp Celery Salt*

2 oz Jar Diced Pimentos, drained and rinsed then dried thoroughly.

¼ c Sun-Dried Tomatoes (about 8 halves), diced

1 c Parmesan Cheeze Sprinkels**

1 c Whole Pecans or Walnuts, chopped finely

 

Using high-speed blender, blend together raw cashews, lemon juice, oregano, garlic powder, onion powder, parsley, palm sugar, sea salt, black pepper, basil, thyme and salt.  Blend on highest setting, tampering as needed, until cream cheese-like texture has been achieved (approximately 3 minutes in a Vitamix). Put cream-cheese mixture into a large mixing bowl. Carefully fold in diced pimentos, sun-dried tomatoes and cheeze sprinkles.

Divide mix into two even sections, form two-separate balls and roll each in the finely-chopped walnuts.

Serve with your favorite vegetables, gluten-free crackers or pretzels.

Makes two cheese balls, serves approximately 12-16 people.

Have a very happy Thanksgiving! xoxo

 

*These seasonings effectively make up what you would find in a packet of Italian Salad Dressing Mix. I have been told that Good Seasons Italian Salad Dressing & Recipe Mix is Vegan, although it does contain corn-derived ingredients which would keep this from being a grain-free dish. Even so, I have used this in the past and can confirm the flavor is excellent with this
brand.  Good Seasons Italian Salad Dressing & Recipe Mix is gluten-free and dairy-free, so if you need an alternative to the number of seasonings listed here…Good Seasons is a safe bet!

 

**To make this recipe purely-paleo, simply omit the Nutritional Yeast Flakes from the Parmesan Cheeze Sprinkles recipe, the flavor of parmesan will still be there, just not as exact.

 

Still looking for more Thanksgiving dishes for your feast?  Here are some of my favorites (all of which you still have time to make)  Enjoy!

 

Drinks:

A Kid Friendly Pumpkin Cider “Latte” (Paleo Parents)

Eggnog (Dairy-Free, Casein-Free, Soy-Free)

Velvety Pumpkin Spice “Latte” and Five Other Kid-Friendly Seasonal Hot Beverages (GFE-Gluten Free Easily)

 

Appetizers:

GF/CF Baked Vegan Jalapeno Poppers

Creamy Pumpkin Fruit Dip

Sausage Cheeze Balls

Easy Vegan Ranch Dip (Perfect for your veggie trays!)

 

Starters & Sides:

Butternut Squash Pear Soup

Individual Stacked Salad Recipes (The Whole Gang)

Candied Sweet Potatoes (Adventures of a Gluten-Free Mom)

Clementine Pecan Cranberry Sauce (Gluten-Free, Dairy-Free, Vegan)

Twice Baked, Vegan Garlic Mashed Paleo ‘Potatoes’ (Mashed Cauliflower)

Mashed Cauliflower (Elana’s Pantry)

Fried Apples (Gluten-Free, Dairy-Free, Soy-Free, Vegan) (Great as a side or a dessert!)

 

Stuffing (A category in and of itself)

Cornbread Stuffing/Cornbread Dressing (Gluten-Free, Dairy-Free, Soy-Free, Vegan)

Cranberry Apple Stuffing (Elana’s Pantry)

Crunchy Rice Dressing (GFE-Gluten Free Easily)

Quinoa Cranberry Pecan Stuffing (Gluten-Free, Dairy-Free, Soy-Free, Casein-Free, Vegan)

 

Desserts:

Easy as Pie (Crust)

Blueberry Cobbler (Gluten-Free, Dairy-Free, Grain-Free, Vegan)

Gluten-Free Pumpkin Honey Spice Cookies (Adventures of a Gluten-Free Mom)

Pecan Pie (Gluten-Free, Dairy-Free, Casein-Free, Corn-Free)

Pumpkin Custard (Gluten-Free, Dairy-Free, Refined Sugar-Free)

Thirteen Pumpkin Recipes (GFE-Gluten Free Easily)

Vegan Red Velvet Whoopie Pie (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Corn-Free)

Sugar-Free Raw Vegan Pumpkin Pie, in a Jar

Vegan Pumpkin Pie (Gluten-Free, Dairy-Free, Casein-Free, Soy-Free, Egg-Free)

 

The Star of the Show:

Balsamic Roasted Turkey with Apple stuffing (Elana’s Pantry)

Roast Turkey (Ginger Lemon Girl)

Other Thanksgiving Round-up’s You Should Read Tonight:

How to Have the Best Gluten-Free Thanksgiving and a Recipe Roundup (Adventures of a Gluten Free Mom)

November Go Ahead Honey, It’s Gluten Free Thanksgiving Recipe Roundup (Hosted by Real Sustenance)

Thanksgiving Tools to Make the Job Easier (The Whole Gang)

Happy Thanksgiving! xoxo

Filed Under: Dairy Free, Gluten Free, Holidays, Other, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , ,

Turnip Pancakes

November 9, 2011 By 7 Comments

I have no doubt that you are looking at the title of this post and are wondering “What in the world are Turnip Pancakes?”

Have you ever had a Potato Pancake?

Turnip Pancakes are a lot like that…only, turnips have fewer calories than potatoes.

Significantly fewer calories.

Turnips have more Fiber, Calcium and Vitamin C than potatoes, yet they are lower in carbohydrates by nearly 40%.

Rich in nutrients with a highly unique flavor…turnips are a fantastic addition to most any meal.

Eat them raw, you will notice they bite like a radish.

Cook them; they closely resemble potatoes with a peppery twist.

The flavors in these Turnip Pancakes rival any potato pancake recipe you can find.  The natural tang from the turnips themselves add a level of flavor found nowhere else.

Top these with the traditional apple sauce and replace sour cream with rich and creamy  Plain Greek Style Coconut Milk Yogurt, you have a delicious, naturally Gluten-Free and Dairy-Free dish that is sure to please everyone you serve.

Enjoy!

Turnip Pancakes

4 c Shredded Turnips (about 5 small-medium)

1 Medium Yellow Onion, shredded

½  Tbs Herbs de Province

½ Tbs Powdered Garlic

½  tsp Salt

2 Eggs, whisked

2 Tbs Olive Oil

 

In large bowl, combine turnips, onion, herbs de province, garlic and salt.  Add in whisked eggs, stirring to ensure even coat throughout.

In large skillet, add olive oil and bring to fry point.  Use a wooden spoon to measure out heaping table spoons of turnip mixture onto skillet. Flatten to approximately ¼ inch.  Cook until both sides have browned and pancake is warm throughout.

Serve with apple sauce and non-dairy plain Greek yogurt, if desired.

Enjoy!

Serves 4

 

:) Don’t forget to place your vote for your favorite Food Allergy Blogs of 2011 over at The Circle of Mom’s.  It would be an honor to have you vote for me! xoxo

Finally, be sure visit these other Turnip inspired Food Network Fall Fest posts for more fantastic ideas!

The Sensitive Epicure: Roasted Turnips With Olive Oil and Rosemary

Virtually Homemade: Turnip Gratin With Parmesan and Nutmeg

Napa Farmhouse 1885: Turnips, Really?

Purple Cook: Vegetable Biryani With Turnips

Glory Foods: Turnip Greens With Potatoes and Mushrooms

Big Girls Small Kitchen: Creamed Turnips With Their Greens

FN Dish: Simply Roasted Turnips

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Recipes, Side Dishes, Vegetarian Tagged With: , , , , , , , , ,

Creamy Pumpkin Fruit Dip

October 26, 2011 By 19 Comments

With less than a week before All Hallows’ Eve, stores are brimming with orange globes waiting to be carved into some magical piece of artistry.

When it comes to pumpkins though, why limit yourself to the simple orange, jack-o-lantern variety?


Beautiful yellows, greens and white await.

And not only are these lovely additions perfect for your pumpkin carving creativity, they are filled with glorious, vivid pulp that is often sweeter and easier to work with than the more traditional variety.

For this recipe, I chose to work with a beautifully light-green pumpkin I picked up at my local Farmer’s Market.

Inside you will find very sweet and vibrantly orange flesh, reminiscent of carrots and sweet potatoes.

Truly, this is a perfect choice for a raw recipe.

After having successfully debuted my Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pie, in a Jar with rave review, I knew I wanted something equally good, but surprisingly different.

This Creamy Pumpkin Fruit Dip is the perfect companion for those lovely organic apples lining the shelves, delightfully decadent with pears, and pleasantly perfect with pineapple.

I have found that this dip actually grows sweeter in time, two to three days seeming to be the best timeframe to share with friends and family.

Prepare this tonight; you will have a perfectly delicious and delightfully different dish for your Halloween celebration.

Happy Halloween!

xoxo

Creamy Pumpkin Fruit Dip

1 c Firmly Packed Raw Pumpkin

1 c Raw Cashews, soaked 3+ hours

8 Whole Dates

½ Tbs Ground Cinnamon

1 tsp ground ginger

½ tsp ground cloves

½ tsp salt

15 drops Vanilla Crème Liquid Stevia

 

Place all ingredients in high-speed blender, in the order  listed.  With a Vita-mix, begin on  Variable 1 and quickly turn to Variable 10.  Tamper as needed.  Continue to process until mix is very smooth.

Serve with sliced, raw fruit.

Makes 4-6 servings

Be sure to visit these other tantalizing treats from this week’s Food Network Fall Fest:

What’s Gaby Cooking: Pumpkin Chocolate Chip Bars

The Cultural Dish: Pumpkin Waffles

Cooking With Elise: Pumpkin Chip Scones

CIA Dropout: Pumpkin Panna Cotta With Gingerbread

Haute Apple Pie Girls: Pumpkin Bread Parfait

I Am Mommy: Pumpkin Pancakes

Dishin and Dishes: Maple Pumpkin Creme Brulee

Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel

Napa Farmhouse 1885: Pumpkin Pizza

Daydreamer Desserts: Pumpkin Fattigman

From My Corner of Saratoga: Baking Pie In The Pumpkin

FN Dish: The Ultimate Pumpkin Soup

Cooking Channel: Pumpkin Risotto

The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows

Daily*Dishin: Pumpkin Praline Cheesecake

ZaikaZabardast: Pumpkin Jalebi

Mooshu Jenne: Pumpkin Nutella Bread

Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

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Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , ,
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