Santa Fe Quinoa Stuffed Peppers (Gluten Free/ Vegan Option/ Dairy Free)

categories: Dinners- Chicken, Vegan, Vegetarian

A few weeks ago I was able to get two half bushels of peppers. With the green ones, I made stuffed peppers. You may have seen my Beef and Veggie Stuffed Peppers. They are great! I also wanted to make more of my Santa Fe Quinoa Stuffed Peppers. I have made these with and without chicken. Both ways are great!

Santa Fe Quinoa Stuffed Peppers (Gluten Free/ Vegan Option/ Dairy Free)

1/2-3/4 c. uncooked quinoa ***

1 c. cooked chicken-optional (do not add if vegan)

1 c. cooked black beans

2/3 c. corn (I used frozen)

1 medium onion- diced

1 tomato-diced

2 cloves garlic- minced

2 tsp. ground cumin

2 tsp. ground mustard

1/2 tsp. black pepper

1/2 tsp. chili pepper flakes (optional)

sea salt to taste

4-5 peppers depending on the size

Add quinoa to pot with double the water and 1/2 tsp. sea salt. Put on medium heat and bring covered pot to a boil. Cook for 15-17 minutes or until water has been absorbed. Mix in remaining ingredients except for peppers. Set aside.

Wash peppers, cut off tops, scoop out seeds and discard. Divide filling between your peppers and place in baking dish. Put the tops back on and cover. Bake for 1-1/2 hours or until peppers are tender. These freeze beautifully.

*** If adding chicken to recipe then use 1/2 c. quinoa. If not adding chicken then cook 3/4 c. quinoa***

Shared On: Motivational Monday, Real Food Recipes, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, The Southern Special , Tasty Tuesday, Waste Not Want Not, Tickle My Tastebuds, Allergy Free Wednesdays, The Yuck Stops Here, Gluten Free Wednesday, Gluten Free Fridays, Real Food Fridays, Healthy Vegan Fridays, Foodie Friends Friday

22
Aug
2013

Zucchini Pesto Lasagna with Cashew Cream ( Paleo/Gluten Free/ Dairy Free/ Vegan)

categories: Paleo, Salads & Sides, Vegan

It is the time of year when the gardens are overflowing! I love it! I wanted a fresh allergy free dinner idea…

You don’t have to worry about spending tons of money on fresh vegetables. If you are lucky, you can go into your back yard and pick your vegetables Even if you don’t have a garden of your own, there are plenty of farmers markets to buy fresh, local produce.

When I was thinking of what else to to with zucchini I had many ideas bouncing around in my head. Yes I have said it before. When I get new ideas about recipes and foods, it’s like there is a ping pong ball bouncing around my head 😀

Anyway… As I said, I was thinking about what else to do with zucchini. I have already used zucchini as a pasta, cutting it into ribbons and julienne. I was going to make a traditional lasagna (well as traditional as it gets with allergies), when I thought of using zucchini ribbons as the noodles. Then I thought about adding pesto into the mix. What doesn’t taste better with pesto?

This is a great recipe as a lunch, dinner or as a side!

Zucchini Pesto Lasagna with Cashew Cream (Paleo/ Gluten Free/ Dairy Free/ Vegan)

One batch of: Basil Pesto and a batch Cashew Cream

1 medium size zucchini- cut thin into ribbons

1 large onion- sliced

1 large size carrot- julienne

1 large pepper- sliced

1 Tbsp. coconut oil or olive oil

1 tsp. dried basil

In a medium frying pan, add oil, onion, carrot, and pepper. Saute for approximately ten minutes on medium low heat, stirring frequently. Stir in dried basil and take pan off heat when vegetables are soft.

To assemble lasagna use a 9″ by 13″ baking dish.

Start with 1-2 tablespoons of prepared pesto spread all over the bottom of the dish.

Then a single layer or zucchini ribbons.

Followed by 1/3 of sauteed vegetables.

Then 1/3 of your cashew cream.

And 1/3 of your pesto. Repeat each step two more times, ending with pesto.

Bake uncovered at 350 degrees for 30-40 minutes or until zucchini is fork tender, but not mushy.

***Freezing this does work beautifully. Freeze raw and just cook from defrosted.

Shared On: Gluten Free Fridays, Wellness Weekend, Whole Foods Fridays, Real Food Friday, Gluten Free Round Up, Make Your Own Monday, Mix It Up Monday, In and Out Kitchen Party, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasty Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Paleo Party, Savory Saturdays

21
May
2013

Spring Asparagus Crustless Quiche (Paleo/ Gluten Free/ Dairy Free)

categories: Breakfast, Paleo, Soft Diet

Spring has sprung and so has Asparagus!!!

Asparagus tastes like spring to me, because when it is fresh in our markets your know that warm weather has sprung as well

This dish is lovely as a breakfast, brunch, lunch or dinner. It’s so versatile that it compliments many dishes…

Spring Asparagus Crustless Quiche (Paleo/ Gluten Free/ Dairy Free/ Vegetarian)

1 tsp. olive oil

1 pound asparagus-chopped into one inch pieces

1 medium onion- diced

1 clove garlic- minced

5 large eggs

2/3 c. almond milk ( or desired milk)

1/2 tsp each sea salt and pepper

1/4 c. chopped chives

Preheat oven to 350 degrees.

In a medium frying pan saute asparagus and onion in olive oil on medium heat for five minutes; add garlic and cook for one more minute.

Pour into 9 inch pie plate. Break eggs into a bowl and beat with a fork; pour on top of vegetable mixture.

Add milk, salt, pepper, chives. Stir lightly to combine all the ingredients.

Bake uncovered for 35-45 or until eggs are set.

Makes six servings.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love

25
Apr
2013

Easy Cauliflower Crust Pizza (Gluten Free/ Dairy Free/ Grain Free)

categories: Buns/Crusts/Bread, Grain Free, Soft Diet, Vegetarian

There are many of these recipes out there. It’s the same idea as my Spaghetti Squash Crust Pizza

I figured that with summer coming and the layers of clothing starting to come off, that everyone would love another low carb pizza crust. If you are not worried about carbs then you can always try my regular Pizza Crust.

Oh my goodness!!

This is the ultimate in guilt free pizza enjoyment!

After playing with this, I am quite pleased!! I hope that you are as well.

Cauliflower Crust Pizza (Gluten free/ Dairy Free)

1/2 head of cauliflower (approximately 4 c. after it is riced-How to Make Riced Cauliflower)

2 eggs

1/2 c. Daiya mozzarella cheese-for dairy free (or whatever shredded cheese)-Additional cheese for on top

2 tsp. dry basil

3 cloves garlic- minced (or less if you prefer)

Put the riced cauliflower into a glass bowl and microwave uncovered and no water for 6 minutes.**

Let it cool slightly. (This is so you eggs won’t cook mixing them into the hot cauliflower)

Mix in eggs, cheese, basil, and garlic.

Preheat oven to 450 degrees

Spread onto parchment paper lined cookie sheet. You can make it as thin or thicker if you would like.

Bake for 15-20 minutes or until edges start to brown.

Remove from oven and top with sauce(i even add Pesto to my pizza) and whatever toppings you enjoy.

Pop your pizza back in under broil to melt the additional cheese.

You can make a 9″ by 13″ pizza with a half of a cauliflower. If that is all you are eating, then it’s two servings.

A half batch makes a 9 inch crust- one serving.

** If you do not own a microwave or do not like using one, then you can put your cauliflower into a frying pan with one teaspoon of coconut oil and saute on medium heat for approximately 6 minutes- stirring constantly. Another method is to put the cauliflower into boiling water for 3 minutes, but you have to drain it well, then use a tea towel to squeeze the all liquid out.

Shared On: Gluten Free Fridays, Swap N Share Sunday, Mix It Up Monday, Gluten Free Round Up, Make Your Own Monday, Allergy Friendly Friday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Healthy 2Day Wednesday, Foodie Friends Friday

16
Apr
2013

Dairy Free Mashed Potatoes

categories: Salads & Sides, Soft Diet

4-5 medium potatoes
Peeled, cut up; place in pot of water with a little salt. Boil until soft.
Drain, mash and add:
2 cloves garlic minced
2 Tbsp. margarine( dairy free)
rice or almond milk( enough for desired consistency)
salt and pepper to taste
mix all together

*If I have extra cashew cream made, I’ll add a couple of tablespoons for some added zing.

09
Apr
2013

Bean Dip (Gluten Free/ Dairy Free)

categories: Dips, Vegan

You still want to have a yummy dip for gatherings…

So try this one. Its so healthy and it tastes great!!

If you are using canned beans then you can have this dip made in five minutes. If you are starting with dry beans, then you will want to soak them the day before.

Bean Dip (Gluten Free/ Dairy Free)

1 c. cooked black beans (either rinsed from a can or soak then cook from dry)
1/4 c. red onion diced
1/4 c. green or red pepper- diced
1 Tbsp. Bragg’s apple cider vinegar
2 tsp. cumin
2 tsp. chili powder
1/2 tsp. chili pepper flakes(optional)
1/4 c. water
sea salt to taste

Mix together and let sit covered in the fridge for up to three days. Serve with crackers or corn chips.

If you’d like your dip to look a little more festive you can mix up your peppers and onions to have a red and green mix.

09
Apr
2013

Roasted Vegetable Soup (Gluten Free)

categories: Soft Diet, Soups & Stews, Vegan, Vegetarian

This soup is so simple and tastes great!
You can use whatever vegetables that you have left over in your refrigerator.
If you would like to keep the soup just vegetable, then do so. If you would like to add meat, then add whatever cooked meat you have in the fridge. If you would like to keep it vegan but add protein, then you can use whatever lentils or beans that you have hanging around to add protein.
If you have leftover roasted vegetables you can use them.

You don’t have to roast the vegetables but the flavour is so much nicer if you do.

Roasted Vegetable Soup with Lentils

1 lg onion- chopped
1/2 green cabbage- chopped
3 carrots- pealed and chopped
3 ribs celery- chopped
Plus**
1/4 c. coconut oil melted (or olive oil)
3 tsp. my spice mix (or whatever spices you’d like)
10 cups vegetable stock
***Optional-If you would like to add 1-19 oz can of lentils or whatever beans you prefer(drained and rinsed)***

3 cloves garlic- minced
Sea salt and pepper to taste

Preheat oven to 400 degrees
Mix vegetables with oil and spices.

Spread over baking sheet and bake. After 30 minutes stir vegetables. Bake for 30 minutes more.

Pour roasted vegetables into big pot and add stock, lentils, and garlic. Let simmer for 30-60 minutes.
Salt and pepper to taste.

**Plus whatever vegetables you have left over. Fill a baking sheet with vegetables.

*** Personally if using beans, I prefer using soaked dry lentils and beans in my recipes. Much less sodium and far more economical.

This soup freezes beautifully…If you have any leftover to freeze.

There are a good 10 servings…

Shared On: Simple Lives Thursday, Food On Fridays

09
Apr
2013

Guacamole

categories: Dips, Vegan

So I have decided to start trying different things. I’ve now tried persimmons and roasted chestnuts. I can’t say they were horrible, and I wouldn’t turn them down if they were offered to me. I can say that at the moment I won’t be picking them up for myself.
I also decided that I should try avocado. Yes its high in fat, but its Good for you fat. Its also high in fiber and helps to lower cholesterol. So I tried guacamole done by mashing the avocado and adding garlic and lemon juice. It was alright but again, not something I’d go out of my way to have.
At the New Years party we were at, a friend of mine Liza made it pretty much the way I’m going to be writing here. I just measured and added cumin. Done this way, I quite enjoy it. Maybe you will too…

3 avocados
2 green onions
2 cloves of garlic-minced
1 medium tomato
2 tsp. lemon juice(more if needed)
2 tsp. lime juice
1 tsp. cumin
herbed sea salt to taste

Put everything in your food processor and puree. Enjoy with crackers, nacho chips, or as a dip for raw vegetables.

Shared On: Foodie Friends Friday, Raw Foods Thursdays

08
Apr
2013

Avocado Veggie Quinoa (Gluten Free/ Dairy Free/ Vegan/ Vegetarian)

categories: Salads & Sides, Soft Diet, Vegan, Vegetarian

I bought four avocados. I knew that I wanted to make my avocado pudding. I really enjoy bringing it to work, and my husband does as well. I knew that the pudding only took two avocados.

Enjoying creamy dishes, I figured that I could come up with one involving avocados. It did so well in my pudding and many people put them into smoothies, so it should work.

Oh my… Work it did! My husband said quite a few times how delicious it was. Yes, a hit!!
I really enjoy putting a bunch of food items into a pot and coming out with a delicious healthy dish!

Avocado Veggie Quinoa (Gluten Free/ Dairy Free/ Vegan/ Vegetarian)

2/3 c. quinoa
1 1/3 c. water
1 vegetable bouillon cube (optional)
1 large onion- diced
2 tsp. olive oil
2 cloves garlic-minced
1 tsp. dry basil
1 zucchini- diced
2 ripe avocados-peeled, pitted, mashed
2 tsp lemon juice

Combine the quinoa, water, and bouillon cube in a pot. Cook according to directions.

In a large pan or skillet, saute the onion in olive oil for approximately five minutes.
Add garlic, basil, and zucchini, saute for five minutes. Add mashed avocados and lemon juice.
Mix together and let heat up for five minutes.
Stir in cooked quinoa.

Serves 6-8 as a side dish or 4 as an entree.

08
Apr
2013

Simple BBQ Sauce (Paleo/ Refined Sugar Free/ Vegan)

categories: Dressings & Sauces, Paleo, Vegan

You have changed the way you eat. You are eating far healthier than you used to. Then there are condiments. Most can not be consumed by people with food allergies/intolerances. This bbq sauce not only tastes great, but it’s also sugar free. Everyone needs a great BBQ Sauce! This one is quite, easy and delicious!!

Simple BBQ Sauce (Paleo/ Refined Sugar Free/ Vegan)

13 oz. can of tomato paste
13 oz. water
3 Tbsp. raw apple cider vinegar (I use Bragg’s)
2 Tbsp. maple syrup or raw honey if not vegan (or desired sweetener)
3 cloves garlic- minced
1/4 c. fresh minced onion or 1 tsp. dried
1 tsp. sea salt

Put all ingredients into sauce pan; cook over medium heat for 15 minutes.
Store in glass jar in the refrigerator for up to 2 weeks. Can also be stored in the freezer.

Also try my Honey Garlic Sauce

Shared On: Allergy Free Wednesday, Waste Not Want Not, Gluten Free Wednesdays

SANDI'S ALLERGY FREE RECIPES

Tag: vegetarian