Vegan Potato Salad with Dill

Vegan Potato Salad with Dill

Serves 6
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Side Dishes
Misc CHILD FRIENDLY, SERVE COLD
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 2lb small red potatoes
  • 1 Large avocado
  • 1 Medium lemon (freshly squeezed)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 tablespoon raw, local honey
  • 1/3 cup dill (minced)
  • 1/2 bunch green onions (sliced)
  • 3 Medium celery stalks (diced)
  • 1 Small red onion (diced)
  • black pepper and paprika (to taste)

Directions

Step 1
Steam potatoes for 10 minutes, until fork tender. Refrigerate for an hour, then chop into bite-sized chunks.
Step 2
Peel avocado. Mash with lemon juice, mustard, sea salt and honey.
Step 3
Combine dill, green onion, celery, onion, and avocado dressing. Add to potatoes. Season with black pepper and paprika to taste.

If you need egg-free and/or dairy-free recipes, be sure to check out vegan recipes, as they contain neither. This vegan potato salad with dill is perfect for a summer barbecue, plus you don’t have to worry about the eggs in the mayo spoiling in the sun because there are no eggs in it!

Baked Sweet Potato Chips

Baked Sweet Potato Chips

Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Other Vegetables, Snacks
Misc CHILD FRIENDLY
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 1 Large sweet potato
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin or seasoning of choice

Directions

Step 1
Preheat your oven to 400F.
Step 2
Using a mandolin, slice sweet potatoes as thin as possible.
Step 3
Toss slices with salt and spice.
Step 4
Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake for 10 minutes, or until edges start to crisp.

You’ll need a good mandolin to slice these baked sweet potato chips extra-thin. They make a great snack for kids and parties.

GAPS Barbecue Baked Beans

GAPS Barbecue Baked Beans

Serves 8
Prep time 10 minutes
Cook time 1 hour, 5 minutes
Total time 1 hour, 15 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Beans & Legumes, Side Dishes
Misc CHILD FRIENDLY
Occasion BARBECUE

Ingredients

  • 1 Medium yellow onion (diced)
  • 1 Large green bell pepper (diced)
  • 1 clove garlic (minced)
  • 2 cups navy beans (soaked overnight or for 8 hours; rinsed)
  • 1 cup Paleo Barbecue Sauce (see recipe)
  • 1/2 cup tomato sauce
  • 3 tablespoons raw, local honey

Directions

Step 1
Preheat oven to 325 degrees.
Step 2
In a large saucepan, place navy beans and cover with an inch of water. Put lid on and heat over medium-high heat. When beans begin to foam, lower heat to low and skim off foam. Cook for an additional 30-40 minutes, or until soft.
Step 3
Place a dutch oven or heavy pot on medium heat. Heat oil, then and add onion, bell pepper and garlic. Saute until slightly softened and translucent, about 5 minutes.
Step 4
Remove from heat and add beans, barbecue sauce, tomato sauce, and honey. Stir to combine.
Step 5
Place lid on pot and transfer pot to oven. Bake for 1 hour, minimum, longer if you want a thicker sauce.

You know not to use canned foods, right? Cans are lined with BPA, an endocrine disruptor. It’ll take a little longer to soak and cook these beans from scratch, but it’s worth it knowing that your food is cleaner.

Use the Paleo Barbecue Sauce recipe here. Kids will love these beans, and you can bring them to a summer barbecue party, too!

THAI BEEF SATAY

THAI BEEF SATAY

Serves 15
Prep time 4 hours, 15 minutes
Cook time 2 minutes
Total time 4 hours, 17 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Paleo
Meal type Appetizers, Meats
Misc SERVE HOT
Occasion BARBECUE, CASUAL PARTY
From book Primal Cuisine: Cooking for the Paleo Diet

Ingredients

  • 1-1/2lb grass-fed beef flank steak
  • 2-1/2 cups homemade coconut milk ((see recipe))
  • 1 teaspoon Coconut Secret Raw Coconut Aminos
  • 1 teaspoon yellow curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon microplaned ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon coconut oil

Note

Serve these as an appetizer at a barbecue or other casual party.  You can even serve them for dinner.  Be sure to serve them with Thai Spicy Almond Sauce.

Directions

Step 1
Soak 15 long bamboo skewers in water for an hour.
Step 2
In a bowl, mix 1-3/4 cup coconut milk, Coconut Aminos, curry powder, turmeric and ginger. Then place the flank steak in a 9x13-inch glass baking dish and cover with marinade. Marinate the steak in the refrigerator, covered, for about 4 hours, turning once to coat the meat thoroughly.
Step 3
Mix together 3/4 cup coconut milk, sesame oil and garlic in a bowl. Set aside.
Step 4
To prepare the skewers, cut the flank steak across the grain, holding the knife at an angle to the cutting surface so that each slice is about 1-1/2 inches wide and 1/8 inch thick. There should be about 15 or more strips. Thread each strip of beef lengthwise on a skewer. You may want to wrap the ends of the skewers in foil so they don't burn while grilling.
Step 5
Start your grill on medium high. If you are using charcoal, bring the coals to medium-high heat. Adjust the grill to about 4 inches above the coals. Place the skewers on the grill, as many as will fit.
Step 6
While the satay skewers are cooking, baste with the garlic-coconut milk. Grill the meat for about 1 minute until grill marks show and then turn and cook the other side for about 1 minute, continuing to baste. Remove skewers from heat. Serve immediately with Thai Spicy Almond Sauce (see recipe).

 

BLOODROOT BURGER

BLOODROOT BURGER

Serves 20
Prep time 45 minutes
Cook time 2 hours
Total time 2 hours, 45 minutes
Dietary Dairy-Free, Diabetic-Friendly, Gluten-Free, Vegan, Vegetarian
Meal type Beans & Legumes, Grains
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
Occasion BARBECUE, CASUAL PARTY
Website Bloodroot Restaurant

Ingredients

  • 1 cup almonds (soaked overnight, rinsed and drained)
  • 1 cup French lentils (small greenish/black) (soaked overnight, rinsed and drained)
  • 1 cup basmati rice (soaked overnight, rinsed and drained)
  • 1 cup quinoa (soaked overnight, rinsed and drained)
  • 1 Small onion (small dice)
  • 3-4 cloves garlic (peeled and minced)
  • 10oz spinach, kale or Swiss chard (shredded)
  • 1 tablespoon ghee or coconut oil
  • 1/2 teaspoon ground cumin
  • 1/2 cup tamari soy sauce
  • 2 teaspoons freshly ground black pepper
  • 2 Small potatoes

Note

This gluten-free, soy-free veggie burger is delicious and is a locally famous dish from Bloodroot restaurant in Bridgeport, CT.

Directions

Step 1
In separate pots, cook quinoa, rice and lentils until very soft; the lentils take the longest to cook. Toast almonds in a 300F oven until well dried out. When the quinoa, rice and lentils are done, drain any remaining water off and combine in a large bowl. Turn almonds into a processor and chop finely. Set aside.
Step 2
Saute' onion, garlic, greens and cumin in coconut oil or ghee. When onions turn golden and begin to brown, turn off heat and add to grains. Combine all, including almonds, together with tamari and pepper. Finally, grate potatoes (well washed, skins and all) and add to mixture. Mix thoroughly. Potatoes should help burgers stick together better.
Step 3
Weigh approximately 110 grams of mix for each burger and form into patties. Separate with parchment paper, place in glass container and freeze.
Step 4
When ready to serve, brush each burger with coconut oil or melted ghee and broil on both sides.

GUACAMOLE

GUACAMOLE

Serves 8
Prep time 10 minutes
Dietary Body Ecology Diet, Dairy-Free, Diabetic-Friendly, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Sauces & Dressings, Snacks
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 4 Medium ripe avocados (peeled and pitted)
  • 1 Large red onion (small dice)
  • 1 Medium tomato (diced)
  • 4 cloves garlic (minced)
  • 1 bunch fresh cilantro (minced)
  • 1 Medium lime (juiced)
  • sea salt (to taste)

Optional

  • 1 Medium jalapeno pepper (minced)

Directions

Step 1
Mash avocados. Add in the onion, tomato, garlic, jalapeno, cilantro and lime juice; mix well. Add sea salt to taste.

Marinated Slaw with Walnut-Flax Dressing

Marinated Slaw with Walnut-Flax Dressing

Serves 8
Prep time 20 hours
Allergy Soy, Tree Nuts
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Leafy Greens, Other Vegetables
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 3 cups red cabbage (sliced thin)
  • 3 cups green cabbage (sliced thin)
  • 1/2 Medium red onion (minced)
  • 1-1/2 Medium carrot (grated)
  • 1 Medium celery rib (small dice)
  • 2 Small shallots (minced)
  • 3/4 teaspoons sea salt
  • 1-1/2 cup walnuts (chopped coarsely)
  • 1/3 cup walnut oil
  • 2 tablespoons flax oil
  • 1 Large lemon (freshly squeezed)
  • 2 tablespoons raw, local honey
  • 2 teaspoons mellow miso
  • 1/2 teaspoon umeboshi vinegar

Note

This marinated slaw recipe is full of healthy omega-3's and omega-9's. Try it at your next barbecue.

Directions

Step 1
Mix in a large bowl: red and green cabbages, onion, carrot, celery and sea salt. Gently mix the salt into the vegetables with your hands until a small amount of water appears on your hands.
Step 2
Place a large plate on top of the salad, and put a weight on top. Press the salad for 30-40 minutes. You will see more liquid pooling at bottom of bowl from the pressure.
Step 3
Pour the walnut and flax oil into a blender. Add the shallots, umeboshi vinegar, lemon juice, miso and honey. Blend well until creamy.
Step 4
Remove weight from salad; pour off excess water. Pour the dressing over the salad while mixing well. Let marinate for 20 minutes.
Step 5
Toss in the walnuts. Serve.
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