Archive for Gluten Free
Pistachio Pesto Quinoa Salad
Apr 19 2013 by | Comments
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I’ve always been a fan of pesto but a pesto featuring one of my favorite nuts – oh yeah. I love this flavorful pesto salad that Chef Matthew from Living On The Veg whipped up for us this week. It’s simple but so delicious and perfect for lunch or dinner.
Enjoying raw pistachios in their shell has always been one of my favorite snacks. Cracking them open takes a little effort, but the reward is well worth it. Using them as a substitute for pine nuts can add an interestingly flavorful change to what you call a customary pesto recipe, and help your budget a bit too. Pairing this untraditional pesto with protein rich quinoa, ripe heirloom tomatoes, and fresh spinach leaves is a surefire way to get your taste buds to become your best friends. You can also try this pesto recipe with other dishes, such as pastas, risotto, squash noodles or use it as a spread, topping or even make a salad dressing with it, the possibilities are countless.
~Chef Matthew from Living On The Veg
Ingredients:
For the pesto:
- 2 cups packed basil leaves
- 1/2 cup shelled raw pistachios
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp garlic, minced
- 1 tbsp nutritional yeast
- 1 tsp sea salt
- 1/4 tsp fresh black pepper
For the quinoa salad:
- 4 cups cooked quinoa
- 2 cups packed and chopped spinach leaves
- 1 cup finely diced heirloom tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup finely diced orange or yellow bell pepper
- 2 tbsp freshly chopped parsley
Preparation:
- Place all the ingredients for the pesto, except the oil, in a food processor. Start the processor and slowly pour in the oil. The pesto should be creamy but still have a bit of texture to it.
- In a large bowl mix together the quinoa and pesto until evenly coated. Add the remaining ingredients in the bowl and gently toss until mixed.
- Serve immediately or place in the fridge until ready to serve.
Yield:
Makes 4-6 servings.
Notes:
Leftover salad can be stored in an airtight container in the fridge for up to 5 days.
You can easily double or triple the pesto recipe and use it in a number of different ways.
Spinach Salad with Spring Surprise Dressing
Apr 17 2013 by | CommentsAdd to Recipe Box
Surprise! The dressing for this salad is made with seasonal spring rhubarb. Now admit it, if the title of this recipe was Spinach Salad with Rhubarb Dressing you wouldn’t have given it a second look unless of course you are a rhubarb lover like I am. I grew up eating raw rhubarb snapped fresh from the plant even though it made me shudder a little with each bite because of the tartness. I wouldn’t do that now but I love using rhubarb as many ways as I can. This dressing in a favorite of mine because I like the sweet/savory combination of flavors. With it you can transform an ordinary spinach/strawberry salad into a thing of spring beauty.
Kristy
Ingredients:
For the salad:
- 4 cups baby spinach
- 1/2 cup diced red onion
- 1/2 cup sliced strawberries
- 1/2 cup sliced white button mushrooms or cremini mushrooms
- 1/2 cup toasted pecans
For the dressing:
- 1 cup diced rhubarb (about 6 average size stalks)
- 1/2 cup diced strawberries
- 2 shallots, diced
- 1/2 cup real maple syrup
- 1/3 cup red wine vinegar
- 1/4 cup water
- 1 tsp orange zest
- 1/8 tsp ground cardamom
- 1/8 tsp salt or to taste
- 2/3 cup neutral flavor oil
- 1 tbsp Dijon mustard
Preparation:
- Divide the salad ingredients evenly between 4 bowls. Set aside.
- Place the first 9 ingredients of the dressing into a saucepan. Bring to a boil then lower heat and simmer uncovered for 8-10 minutes or until the fruit is soft and tender. Remove from heat and cool slightly.
- Place in a blender and blend until smooth. Add the oil and mustard and blend 5-10 seconds more until well mixed and creamy.
- Serve warm over the spinach salad.
Yield:
Makes 4 single serving salads. The dressing makes 2 cups so there will be plenty left over for other uses.
Notes:
Store leftover dressing in an airtight container in the refrigerator for up to 1 week.
Raw Chopped Salad with Lemony Garlic Dressing
Apr 15 2013 by | CommentsAdd to Recipe Box
This amazingly healthy salad was actually inspired by my favorite broccoli part – the stalks! Yup, I love the stalks of broccoli – my secret is out! Have you ever tried them? They actually have a very mild taste and you’ll often find that those that don’t like broccoli will happily eat the stalks. I usually chop up the stalks and throw them in with my salads but I thought it was time that they shine and got the love they deserved. To bring out all the goodness of the veggies I whipped up this simple but very flavorful dressing. The tangy lemon and robust garlic pair with the crunchy vegetables and the whole salad comes together in the most delicious way. Enjoy!
~Sarah
Ingredients:
For the Lemony Garlic Dressing:
- 2 cloves garlic, minced
- 2 tbsp freshly squeezed lemon juice
- 1 tsp sea salt
- 2 tsp Dijon Mustard
- 1/4 cup extra virgin olive oil
For the Raw Chopped Salad:
- 4 cups salad greens of your choice
- 1 cup chopped broccoli stems
- 1/2 cup diced carrots
- 1/4 cup diced red onion
- 1/2 cup diced cucumber
- 1/4 cup diced red pepper
- 1 cup chopped cauliflower stems and florets
- 1/2 cup diced avocado
- 1/2 cup raw almonds
- 1/2 cup shredded beets
- 1/2 cup sprouts of your choice
Preparation:
- Add all the ingredients for the dressing to a blender and process for 20-30 seconds or until well blended and creamy. You can also whisk the dressing by hand but it won’t get the same creamy texture as it does in a blender.
- Place the salad greens in a large bowl and top with the remaining ingredients. Drizzle the dressing over top and enjoy!
Yield:
Makes 2 servings.
Notes:
I like to double or triple the dressing recipe and keep some on hand for whenever needed. Leftover dressing will keep in the fridge for up to 2 weeks.
Mexicali Millet
Apr 10 2013 by | CommentsAdd to Recipe Box
Light and fluffy with a slightly nutty flavor millet has become my favorite grain not only for it’s taste but also for it’s nutritional value. It’s high in fiber and rich in B vitamins, niacin, B6 and folic acid, calcium, iron, potassium, magnesium and zinc. Like quinoa it is a complete protein and is gluten free.
This past week my sister has been visiting with me, escaping the cold weather of Michigan and enjoying the warm California sunshine. She happens to be a cilantro lover so I made this dish especially for her. If you happen to be a cilantro lover as well you will definitely want to give this recipe a try.
Kristy
Ingredients:
- 1 cup millet
- 1 tbsp plus 2 tsp olive oil, divided
- 2 cups water
- 1 cup corn, fresh or frozen (thawed)
- 1/2 medium onion, diced (1 cup)
- 1/2 red pepper, diced (1/2 cup)
- 1 jalapeño, diced
- 2 cloves garlic, minced
- 1/4 cup minced cilantro
- 1/4 cup tahini
- 2 lemon, 1 juiced and 1 cut into wedges
- 1 tsp salt or to taste
Preparation:
- In a skillet heat 1 tsp oil over medium-high heat. Add the millet and toast until the grain is tan.
- In a saucepan bring the water to a boil. Add 1 tsp oil and the toasted millet. Return to a boil then cover and lower heat to a simmer for 20-25 minutes or until all the water is absorbed and the millet is tender.
- In the skillet used to toast the millet heat the remaining 1 tbsp oil. Add the onion, pepper, jalapeño, garlic and salt. Cook until the vegetables are tender. Add the corn and cook until heated through. Transfer to the pot of millet and stir.
- Add the tahini and lemon juice and stir thoroughly. Add the cilantro and stir to combine.
- Can be served warm or chilled. Garnish with lemon wedges.
Yield:
Makes approximately 4 cups
Notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Smoky Tempeh Sandwich
Apr 08 2013 by | CommentsAdd to Recipe Box
This sandwich might just be my newest obsession. I’ve always been a fan of tempeh but this is downright amazing! I’ve been pairing the smoky tempeh slices with all sorts of yummy veggies like spinach, avocado, sprouts, cucumber, red pepper and onion. One of my favorite versions is adding a slather of Sun Dried Tomato Pesto and piling on the veggies – YUM! No matter how you top it, this healthy and delicious sandwich is sure to make meal time taste a whole lot better!
~Sarah
Ingredients:
For the Smoky Tempeh:
- 2 eight ounce packages organic tempeh, cut lengthwise into 1/8 inch slices (a pizza cutter works great for slicing the tempeh)
- 1/4 cup reduced sodium soy sauce or tamari (gluten free if needed)
- 3 tbsp grade B maple syrup
- dash of liquid smoke
- 1 tbsp nutritional yeast
- 1 tbsp water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp neutral oil
For the Sandwich:
- 2 slices of your favorite bread, toasted if desired
- toppings of your choice (lettuce, avocado, spinach, onion, tomato, sprouts, cucumber, etc)
- 1 tbsp or so of your favorite sauce (I used some Ranch Dressing but Dijon mustard, some Pumpkin Seed Pesto or my favorite – Sun Dried Tomato Pesto would be great)
Preparation:
- In a small bowl whisk together the soy sauce, maple syrup, liquid smoke, nutritional yeast, water, onion powder and garlic powder. Set aside the marinade.
- In a large shallow dish lay the tempeh slices out in a single layer (if you need to overlap make sure to turn the slices every so often so that they can all marinade). Pour the marinade over the tempeh and let marinate for at least 30 minutes.
- Heat the oil in a large sauté pan over medium high heat. Remove the tempeh slices from the marinade and place in the sauté pan making sure not to overlap the pieces (work in batches if needed). Discard remaining marinade.
- Cook the tempeh slices for about 2-3 minutes on each side or until they are nicely browned and slightly crispy.
- Remove the cooked tempeh from the pan and let cool on a plate lined with a couple of sheets of paper towel.
- To assemble the sandwich, add a couple of pieces of smoky tempeh to a slice of bread along with your favorite toppings and a tbsp or so of sauce. Top with another piece of bread and enjoy!
Yield:
Makes enough smoky tempeh for about 4 sandwiches.
Notes:
Leftover smoky tempeh can be stored in an airtight container in the fridge for up to 2 days.
My husband is a big fan of baked potatoes and he loves crumbling up the leftover smoky tempeh slices and topping his baked potato with them. They are also great for adding to your salad as faux bacon bits!
Lemon Blueberry Mini Loaves
Apr 03 2013 by | CommentsAdd to Recipe Box
I’ve been in a breakfast rut lately and I’ve been looking for a much needed change of pace. One look at these amazing mini loaves and I knew I had found my newest obsession. I’m a big fan of the lemon blueberry combination and I love the thick, dense cake like texture of these loaves. This might just be one of my favorite Living On The Veg recipes! Enjoy.
As a child, I remember my mother being a fan of lemon flavored desserts, and I was a fan of dessert in general, so I became fond of this flavor as well. As an adult and chef, I have grown to appreciate the combination of fragrant citrus with a sweet touch, and continue to use this harmonious combination in many of the recipes I create. Spring is a refreshing season, the flowers in bloom, and the aromatic breeze enlighten our senses, and that what I have created with this recipe, thanks Mom!
~Chef Matthew from Living On The Veg
Ingredients:
- 2 cups garbanzo-fava bean flour
- 1/2 cup potato starch
- 1/2 cup arrowroot powder
- 1 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 2 tsp sea salt
- 2 cups hot water
- 2/3 cup melted extra virgin coconut oil
- 1 cup + 3 tbsp coconut crystals, divided
- 3/4 cup So Easy Applesauce
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp lemon zest
- 2 tsp vanilla powder
- 1 cup fresh blueberries
Preparation:
- Preheat oven to 350 degrees.
- Lightly grease loaf pans with coconut oil, and set aside.
- In a medium mixing bowl add the garbanzo flour, potato starch, arrowroot powder, baking powder and soda, sea salt and xanthan gum. Whisk gently to combine well.
- In a small bowl blend together the applesauce, vanilla powder, coconut crystals, lemon juice and zest. Add to the dry ingredients, as well as the coconut oil, and hot water. Bring together with a spatula and mix well.
- Once throughly mixed add in the fresh blueberries and fold in gently. Portion into loaf pans, top with a sprinkle of coconut crystals and place in the oven on the center rack.
- Bake for 15 minutes, rotate, and continue baking for an additional 15 minutes or until done. The finished loaves will be golden and bounce back when pressure is gently applied to center.
Yield:
Makes 6-8 loaves depending on the pan that is used.
Notes:
Once cooled stored leftover loaves in an airtight container in refrigerator for up to 3 days.
Roasted Broccoli with Sweet Miso Dressing
Apr 01 2013 by | CommentsAdd to Recipe Box
Roasted broccoli is one of my favorite side dishes. I love how you can easily change the entire dish with just a simple sauce. I’m a big fan of miso and I love how the sweetness of this sauce brings out the flavor of the roasted broccoli. An easy and simple recipe with big flavor! What more could you ask for?!
~Sarah
Ingredients:
- 6 cups broccoli florets
- 1 tbsp olive oil
- 4 tbsp chickpea miso (sweet white miso works great too)
- 2 tbsp coconut nectar
- 2 tbsp brown rice vinegar
- 4 tbsp freshly squeezed orange juice
- 2 tbsp Nama Shoyu, soy sauce or tamari (gluten free if needed)
- 2 tbsp toasted sesame oil
- 3 tbsp sesame seeds (optional garnish)
Preparation:
- Preheat oven to 425 degrees.
- Place the broccoli florets on a lined baking sheet and drizzle with olive oil. Place in the oven and roast for about 20 minutes, turning over at least once.
- While the broccoli is roasting mix together the miso, coconut nectar, vinegar, orange juice, soy sauce and sesame oil.
- Remove broccoli from the oven and transfer to a large bowl. Pour the dressing over top and garnish with sesame seeds if using.
- Serve immediately and enjoy!
Yield:
Serves 4-6 as a side dish.
Notes:
This dish is best served right away. Adjust the recipe accordingly to fit your serving amount.
Roasted Eggplant Sandwich with Lemon Garlic Aioli
Mar 29 2013 by | CommentsAdd to Recipe Box
Eggplant is one of my favorite items to work with. It’s royal purple beauty is a sight to behold but this glorious fruit’s beauty isn’t just skin deep. It’s good through and through and plays nicely with others lending it’s mellow flavor to whatever it’s paired with like this toasty sandwich topped with Lemon Garlic Aioli. Check out the Eggplant Stacks in the notes section at the bottom of the page for a lighter option.
Kristy
Ingredients:
For the sandwich
- 1 medium/large eggplant, unpeeled and cut into 1/2 inch rounds (approximately 8 pieces)
- 4 portabella mushrooms, stems and gills removed (about the same size around as the eggplant)
- 24 or so grape or cherry tomatoes
- 1/2 cup baby spinach
- 1/4 cup olive oil
- 1 1/2 tsp sea salt, divided
- 1 tsp lemon peel granules *see notes
- 1/2 tsp black pepper, or to taste
- 1/2 tsp garlic granules
- 1/4 tsp onion granules
- 1/4 tsp oregano
- 1/4 tsp marjoram
- 8 slices whole grain bread (gluten free if needed)
For the aioli
- 1/2 cup olive oil
- juice of 1 lemon
- 2 cloves garlic, chopped
- 2 tbsp dijon mustard
- 2 tbsp unsweetened soy milk or other non dairy milk
- 1/2 tsp salt
Preparation:
- Sprinkle 1 tsp salt evenly over the eggplant slices. Place in a colander in the sink or over a bowl and let sit for 1 hour. Rinse and pat dry with paper towels. You can skip this step if necessary but the eggplant is firmer and soaks up less oil when prepared this way.
- In a small bowl mix together the lemon granules, remaining 1/2 tsp salt, pepper, garlic, onion, oregano and marjoram. Set aside.
- Preheat oven to 400 degrees. Brush both sides of the eggplant and mushrooms with oil. Arrange on a single layer on a baking sheet (cover the bottom with foil or parchment paper for easy clean up). Sprinkle evenly with the herb mixture.
- Roast 5 minutes and then add the tomatoes to the baking sheet. Roast an additional 20 minutes or until the eggplant and mushrooms are tender and lightly browned.
- While the vegetables are roasting prepare the aioli.
- In a small food processor ( I use a Magic Bullet style blender) add the lemon juice, garlic, mustard, milk and salt. Process until smooth. Add the oil and process until thickened.
- Toast the bread then spread 4 pieces with a layer of aioli. Arrange 2 eggplant slices and 1 mushroom on each. Add 6 tomatoes and spinach to each and top with remaining bread.
Yield:
Makes 4 sandwiches.
Notes:
If you can’t find lemon peel granules you can make your own by peeling off the rind of a lemon (no white pith). Cut into thin strips then lay it on a baking sheet and dry at the lowest setting in your oven or dry in a food dehydrator. Once dry, grind in a spice or coffee mill until finely ground. Store in an airtight container in a cool dry place.
In warmer weather you can prepare this sandwich on the grill for a quick and easy summer time meal. Cooking time will vary.
For a lighter version skip the bread and make Eggplants Stacks. Start with one piece of roasted eggplant then layer on the mushroom (cup side up). Fill the mushroom with roasted tomatoes. Spread on the Lemon Garlic Aioli, add a little spinach and then top with another piece of eggplant. Maybe slide in a piece of roasted red pepper too if you are in the mood!
White Chocolate Bunnies
Mar 27 2013 by | CommentsAdd to Recipe Box
White chocolate!!! Need I say more?! The possibilities are endless and oh so sweet! Enjoy this spring inspired recipe from our favorite chefs at Living On The Veg.
During the holidays it is a little more difficult when you have children that eat different. It is hard for family to understand that your child dsoes not eat store bought items. It seems to my family that my children are always lacking at these times because they can not eat the wrapped junk food their cousins and friends are eating. So as my girls got older, and before they could notice the looks of sympathy from adults, I devised a plan. I encourage them to search for hidden treats around the foliage. It is fun for these extremely social little beings. After they collect the themed, shiny sugar laden tidbits we give them to their friends and family. Well now aren’t they the popular ones?! They do it with zeal because they are giving, and they are met with smiles. Then I have cute, delicious, and special treats waiting when they are done. Interestingly I notice they do not gorge on these foods, I believe since they are made with real ingredients. You can pour these into any theme mold to have White Chocolate anything!
~Chef Fuji from Living On The Veg
Ingredients:
- 1 cup cacao butter
- 1/2 cup macadamia nuts
- 1/2 cup coconut crystals (more or less depending on your desired sweetness level)
- 1/4 cup lucuma powder
- 2 Tbsp vanilla powder
- 1Tbsp mesquite powder
- 1 tsp pink salt or sea salt
Preparation:
- Melt the cacao butter in a small dish either in the dehydrator (for a raw version) or by placing the dish over a large pot with hot water.
- Add all ingredients including cacao butter to a high powered blender and blend until smooth, scraping down sides if necessary.
- Pour the chocolate into molds of your choice. (I used silicone bunny molds – silicone makes it very easy to remove the chocolate)
- Place in fridge until firm, about 20 minutes.
- Pop each chocolate from the mold and enjoy. They can then be wrapped in cute and shiny cellophane or foil to be enjoyed for the holiday.
Yield:
Makes about 8 candies but this will vary depending on which mold is used.
Notes:
Leftover chocolates can be stored in the fridge until ready to serve.
Vegetable Chow Mein
Mar 25 2013 by | CommentsAdd to Recipe Box
I used to be a BIG fan of Chinese take out food. When my husband and I were first married we probably got Chinese take out at least 4 times per week. Now it’s been many many many years since we’ve had take out but that doesn’t mean we can’t still indulge in one of my favorite meals – chow mein! This dish has easily become a familiar family favorite. While I’m not a fan of making separate meals for everyone in my family this is one dish that is easy to make to suit each person’s likes and dislikes. My kids love it with broccoli and carrots, my husband prefers mushrooms, onions, peppers and pineapple and I’ve shared my favorite version with you below. As a bonus – this dish can be on the table in less than 15 minutes – what’s not to love?!
~Sarah
Ingredients:
- 6-8 ounces cooked chow mein noodles *see notes
- 1/2 cup sliced snow peas
- 1/2 cup diced carrots
- 1 cup shredded napa cabbage (or other Chinese cabbage)
- 1/4 cup thinly sliced red pepper
- 1/2 cup diced green onion
- 3/4 cup sliced mushrooms (shittake or any variety will work – don’t mind the picture above, I totally forgot to add the mushrooms!)
- 1 clove garlic, minced
- 1 tsp minced ginger
- 1/4 cup Nama Shoyu, soy sauce or tamari (gluten free variety if needed)
- 3 tbsp brown rice vinegar
- 2 tbsp toasted sesame oil, divided
- 1 tbsp coconut nectar
Preparation:
- In a small bowl mix together the garlic, ginger, Nama Shoyu, vinegar, 1 tbsp oil and coconut nectar. Stir well and set the sauce aside.
- Heat 1 tbsp oil in a large sauté pan on high heat and add the chow mein noodles. Pan fry the noodles until one side starts to get crispy.
- Push the noodles to the side of the pan and add the vegetables. Stir fry the vegetables for about 2-3 minutes. Add the sauce, stir well and continue to cook for 1-2 more minutes.
- Serve immediately and enjoy!
Yield:
Makes 1 serving.
Notes:
For this recipe I used Annie Chuns Organic Chow Mein FreshPak Noodles. You can use any type of noodles that you’d like, just make sure they are cooked first. Soba noodles would also be good in this dish.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
