1 medium cabbage, sliced thin
1 medium onion, sliced thin
1 red, yellow, or orange bell pepper, sliced thin
1 cup Ginger Dressing
Combine all of the ingredients together in a large bowl just before serving.
Vegan, Gluten Free, Sugar Free
Showing posts with label Sugar Free. Show all posts
Showing posts with label Sugar Free. Show all posts
Asian Slaw
This makes a huge batch! If you are making this for 2 or 3 you may want to cut the recipe in half. I love this served with Thai Chickpea Burgers or seared Ahi.
Asian Slaw
1 medium cabbage, sliced thin
1 medium onion, sliced thin
1 red, yellow, or orange bell pepper, sliced thin
1 cup Ginger Dressing
Combine all of the ingredients together in a large bowl just before serving.
Vegan, Gluten Free, Sugar Free
1 medium cabbage, sliced thin
1 medium onion, sliced thin
1 red, yellow, or orange bell pepper, sliced thin
1 cup Ginger Dressing
Combine all of the ingredients together in a large bowl just before serving.
Vegan, Gluten Free, Sugar Free
Spicy Thai Chickpea Burgers
These are soooo good served on top of Asian Slaw and topped with Creamy Vegan Ginger Sauce! To save time, I double or triple the recipe and freeze uncooked burgers.
2 cups cooked chickpeas
1 small onion
2 cloves garlic
2 teaspoons fresh ginger, grated
1/4 cup fresh cilantro
1/2 cup garbanzo bean flour
1 tablespoon lime juice
1 teaspoon sea salt
1 drizzle extra virgin olive oil
Sriracha hot chili sauce to taste
2 tablespoons extra virgin olive oil (for cooking.)
Place all of the ingredients in a food processor and pulse until combined stopping to scrape down the sides. Use the palm of your hand to make four burger patties.
In a large nonstick skillet, cook over medium-high heat until lightly golden flipping once. These also cook fantastic in a panini press on medium-high heat. Cook until lightly golden.
Vegan, Gluten Free, Sugar Free
2 cups cooked chickpeas
1 small onion
2 cloves garlic
2 teaspoons fresh ginger, grated
1/4 cup fresh cilantro
1/2 cup garbanzo bean flour
1 tablespoon lime juice
1 teaspoon sea salt
1 drizzle extra virgin olive oil
Sriracha hot chili sauce to taste
2 tablespoons extra virgin olive oil (for cooking.)
Place all of the ingredients in a food processor and pulse until combined stopping to scrape down the sides. Use the palm of your hand to make four burger patties.
In a large nonstick skillet, cook over medium-high heat until lightly golden flipping once. These also cook fantastic in a panini press on medium-high heat. Cook until lightly golden.
Vegan, Gluten Free, Sugar Free
Creamy Vegan Ginger Sauce
You will be surprised this is vegan because it is so creamy. I love it on top of Thai Chickpea Burgers, in Lettuce Wraps or as a veggie dip.
Creamy Ginger Sauce
1 cup Ginger Dressing
1 cup chickpeas, drained and rinsed
Blend in a blender or food processor for 2 minutes or until creamy smooth.
Vegan, Gluten Free, Sugar Free
Creamy Ginger Sauce
1 cup Ginger Dressing
1 cup chickpeas, drained and rinsed
Blend in a blender or food processor for 2 minutes or until creamy smooth.
Vegan, Gluten Free, Sugar Free
Ginger Dressing
This dressing is fantastic on salad, veggie meatballs, seared Ahi, and sushi! I use it in my Asian Slaw and as my base in Creamy Ginger Sauce.
Ginger Dressing
1/3 cup rice vinegar
3 tablespoons gluten free soy sauce
2 tablespoons agave nectar
2 teaspoons ginger root, grated
1 clove garlic, pressed
1 teaspoon sesame seeds (optional)
1/2 teaspoon toasted sesame oil
1/4 cup olive oil
Whisk together at least 30 minutes before using to let all those great flavors mix together.
Vegan, Gluten Free, Sugar Free
Ginger Dressing
1/3 cup rice vinegar
3 tablespoons gluten free soy sauce
2 tablespoons agave nectar
2 teaspoons ginger root, grated
1 clove garlic, pressed
1 teaspoon sesame seeds (optional)
1/2 teaspoon toasted sesame oil
1/4 cup olive oil
Whisk together at least 30 minutes before using to let all those great flavors mix together.
Vegan, Gluten Free, Sugar Free
Smashed Cauliflower
This is a great alternative to mashed potatoes and lower in carbs! Yum.
1 head of cauliflower
2 tablespoons Earth Balance spread
water reserved from steaming
2 teaspoons sea salt
1 teaspoon cracked pepper
Remove the leaves and thicker portion of the cauliflower trunk. Cut the remaining into 1 to 2-inch Pieces. Steam over boiling water for 12 minutes or until very tender with a fork.
Transfer cauliflower to a large bowl or mixer. Add spread, 1/4 cup of liquid from steaming, salt, and pepper. Smash with a potato masher or blend on medium speed in the mixer until smooth.
Vegan, Gluten Free, Sugar Free
2 tablespoons Earth Balance spread
water reserved from steaming
2 teaspoons sea salt
1 teaspoon cracked pepper
Remove the leaves and thicker portion of the cauliflower trunk. Cut the remaining into 1 to 2-inch Pieces. Steam over boiling water for 12 minutes or until very tender with a fork.
Transfer cauliflower to a large bowl or mixer. Add spread, 1/4 cup of liquid from steaming, salt, and pepper. Smash with a potato masher or blend on medium speed in the mixer until smooth.
Vegan, Gluten Free, Sugar Free
French Onion and Mushroom Soup
I make this one vegan and gluten free. It is really hard to just have one bowl!
Soup Base
2 tablespoons Earth Balance spread
8 ounces baby portabella mushrooms, thinly sliced
3 medium or 2 large onions, thinly sliced
2 cloves garlic, pressed
5 cups water
3/4 cup dry red wine
2 tablespoons Better than Bullion no chicken chicken bullion
1 tablespoon lemon juice
2 teaspoons finely chopped thyme, or rosemary
1 teaspoon sea salt
1 teaspoon cracked pepper
1 bay leaf
Croutons
1 gluten free french baguette
3 tablespoons extra virgin olive oil
2 cloves garlic, pressed
Topping
1 1/2 cups shredded vegan Daiya mozzarella style cheese
Dissolve bullion in 5 cups warm water and set aside to make broth.
In a 6-quart pot or larger over medium-high heat add butter and saute mushrooms until lightly brown. Add onions and garlic and saute for 8 minutes. Add broth, red wine, salt, pepper, lemon juice, thyme, and bay leaf. Simmer with lid off on low-medium for 20 minutes until onions are tender.
Turn broiler on high setting.
While soup is simmering, make the croutons by cutting the french baguette into half-inch chunks. Place the bread chunks in a microwave safe glass or stoneware 9 x 13 pan. Drizzle with extra virgin olive oil, press garlic and sprinkle on salt and pepper. Toss until completely coated. Microwave on high for 3-4 minutes. Toss again and return to the microwave for another 3-4 minutes. They should be crispy but not burnt.
Place heat-tolerant ramekins, cocottes, or mugs on a cookie then ladle soup into serving container leaving about 1/2 inch at the top. On the top of each serving place enough croutons to cover. Sprinkle approximately 1/4 cup of vegan cheese over the top of the croutons.
Place the cookie sheet in the oven and broil for 2 minutes or until the cheese is bubbling and beginning to turn brown.
Vegan, Gluten Free, Sugar Free
Soup Base
2 tablespoons Earth Balance spread
8 ounces baby portabella mushrooms, thinly sliced
3 medium or 2 large onions, thinly sliced
2 cloves garlic, pressed
5 cups water
3/4 cup dry red wine
2 tablespoons Better than Bullion no chicken chicken bullion
1 tablespoon lemon juice
2 teaspoons finely chopped thyme, or rosemary
1 teaspoon sea salt
1 teaspoon cracked pepper
1 bay leaf
Croutons
1 gluten free french baguette
3 tablespoons extra virgin olive oil
2 cloves garlic, pressed
Topping
1 1/2 cups shredded vegan Daiya mozzarella style cheese
Dissolve bullion in 5 cups warm water and set aside to make broth.
In a 6-quart pot or larger over medium-high heat add butter and saute mushrooms until lightly brown. Add onions and garlic and saute for 8 minutes. Add broth, red wine, salt, pepper, lemon juice, thyme, and bay leaf. Simmer with lid off on low-medium for 20 minutes until onions are tender.
Turn broiler on high setting.
While soup is simmering, make the croutons by cutting the french baguette into half-inch chunks. Place the bread chunks in a microwave safe glass or stoneware 9 x 13 pan. Drizzle with extra virgin olive oil, press garlic and sprinkle on salt and pepper. Toss until completely coated. Microwave on high for 3-4 minutes. Toss again and return to the microwave for another 3-4 minutes. They should be crispy but not burnt.
Place heat-tolerant ramekins, cocottes, or mugs on a cookie then ladle soup into serving container leaving about 1/2 inch at the top. On the top of each serving place enough croutons to cover. Sprinkle approximately 1/4 cup of vegan cheese over the top of the croutons.
Place the cookie sheet in the oven and broil for 2 minutes or until the cheese is bubbling and beginning to turn brown.
Vegan, Gluten Free, Sugar Free
Lentil No Meat Meatloaf
Down home comfort food vegetarian style!
3 cups cooked lentils
3 cups cooked brown rice
3 cups gluten free old fashioned oats
2 large chopped onions
1 large or 2 medium chopped carrots
1 bunch of celery chopped
5 cloves chopped garlic
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup gluten free soy sauce
3 eggs
2 6 oz can tomato paste
On medium-high heat in a large skillet with olive oil saute onions, carrots, and celery until tender. Add herbs and garlic and saute for one minute. Add soy sauce, cooked lentils, oats, and cooked brown rice and stir until blended. Add eggs and mix thoroughly.
Grease two loaf pans with extra virgin olive oil. Divide recipe in half and pack each loaf pan. Bake at 350 for one hour.
Flip loafs out onto baking sheet and frost one can of tomato paste on each loaf. Return to the oven for 10 minutes.
Tip: If you want to eat one and freeze one, I recommend lining one loaf pan with parchment paper and freeze the loaf over night. Pop out of the loaf pan and store in a freezer safe container. Thaw to refrigerator temperature before baking.
Vegetarian, Dairy Free, Gluten Free, Sugar Free
3 cups cooked lentils
3 cups cooked brown rice
3 cups gluten free old fashioned oats
2 large chopped onions
1 large or 2 medium chopped carrots
1 bunch of celery chopped
5 cloves chopped garlic
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup gluten free soy sauce
3 eggs
2 6 oz can tomato paste
On medium-high heat in a large skillet with olive oil saute onions, carrots, and celery until tender. Add herbs and garlic and saute for one minute. Add soy sauce, cooked lentils, oats, and cooked brown rice and stir until blended. Add eggs and mix thoroughly.
Grease two loaf pans with extra virgin olive oil. Divide recipe in half and pack each loaf pan. Bake at 350 for one hour.
Flip loafs out onto baking sheet and frost one can of tomato paste on each loaf. Return to the oven for 10 minutes.
Tip: If you want to eat one and freeze one, I recommend lining one loaf pan with parchment paper and freeze the loaf over night. Pop out of the loaf pan and store in a freezer safe container. Thaw to refrigerator temperature before baking.
Vegetarian, Dairy Free, Gluten Free, Sugar Free
Creamy Avocado Spread
Some people, like my husband, find eating vegan easier when they can smear their meal with something creamy. He says it helps him not miss cheese so much. This spread is awesome with tacos, falafel, or even just as a dip!
1/2 cup chickpeas, rinsed and drained
1 avocado, pitted and peeled
1/2 cup packed fresh Italian parsley
1/2 cup extra virgin olive oil
1 clove garlic
1 tablespoon lemon juice
1 teaspoon sea salt
dash or 2 of hot sauce (to your own taste)
Combine all of the ingredients in a food processor or blender until smooth.
Vegan, Dairy Free, Gluten Free, Sugar Free
1/2 cup chickpeas, rinsed and drained
1 avocado, pitted and peeled
1/2 cup packed fresh Italian parsley
1/2 cup extra virgin olive oil
1 clove garlic
1 tablespoon lemon juice
1 teaspoon sea salt
dash or 2 of hot sauce (to your own taste)
Combine all of the ingredients in a food processor or blender until smooth.
Vegan, Dairy Free, Gluten Free, Sugar Free
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