Vegan Coconut Milk Frosting

Vegan Coconut Milk Frosting

Serves 16
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Tree Nuts
Dietary Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY

Ingredients

  • 14oz homemade coconut milk (see recipe)
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Directions

Step 1
Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too "bloopy" (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.

Now you can make a healthier cake with this vegan coconut milk frosting! It’s dairy-free and uses maple syrup as a sweetener.

FAVORITE THANKSGIVING DISHES

Thanksgiving day

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FAVORITE THANKSGIVING DISHES

At a minimum, these dishes are all gluten-free and dairy-free. Some are even suitable for the GAPS/SCD diets.

Nov 25, 2013 - mariarickerthong.com - 218
Green Bean Casserole Redux

This is a "clean" version of the traditional Thanksgiving casserole.

Nov 25, 2013 - mariarickerthong.com - 235
Orange-Cranberry Sauce

My kids gobbled up this sauce! Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

Nov 25, 2013 - mariarickerthong.com - 186
Grain-Free, Dairy-Free Pumpkin Pie

I love Danielle Walker's recipes from Against All Grain. This is her GAPS/SCD version of pumpkin pie. It's also gluten-free and dairy-free. I love the use of cardamom in the spices!

Nov 25, 2013 - mariarickerthong.com - 253
Dairy-Free Whipped Sweet Potatoes

I use hannah yams instead of sweet potatoes in this dairy-free dish because they're creamier and not as sweet as regular sweet potatoes. This dish is a nice side dish at any time but is particularly nice during the holidays.

Nov 25, 2013 - mariarickerthong.com - 218
Wild Rice and Shiitake Stuffing

If you're looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dish.

Nov 25, 2013 - mariarickerthong.com - 202
Brussels Sprouts with Chestnuts

What's more wintry than chestnuts? They make the perfect compliment to Brussels sprouts in this savory dish.

Nov 25, 2013 - mariarickerthong.com - 205
Wild Mushroom Soup

"Yum!" is what I wrote in my notes when I made this soup the first time. This one of my favorite recipes from Peter Berley, one of my favorite guest chef instructors at the Natural Gourmet Institute in New York, NY.

Nov 25, 2013 - integrativenutrition.com - 191
Gluten Free Holiday Guide

Whether you follow the gluten-free diet, know someone who does, or you're just interested in maintaining your health this holiday season, you're going to love these tasty treats!

Dairy Free Sweet Potatoes

Dairy Free Sweet Potatoes

Serves 8
Prep time 10 minutes
Cook time 1 hour, 50 minutes
Total time 2 hours
Dietary Dairy-Free, Egg-Free, Paleo, Vegan, Vegetarian
Meal type Other Vegetables, Side Dishes
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 4 Large sweet potatoes (I prefer hannah yams. They're creamier and not as sweet as sweet potatoes.)
  • 1/4 cup coconut oil or ghee
  • 2 tablespoons coconut milk
  • 1/2 cup applesauce (preferably homemade)
  • 2 teaspoons fresh ginger (peeled and grated)
  • 1 teaspoon sea salt
  • 2 Large apples (peeled, cored and sliced into 1-inch slices)

Directions

Step 1
Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.
Step 2
Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.
Step 3
Transfer mixture to baking dish and bake for 10 minutes.
Step 4
Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.

I use Hannah yams instead of sweet potatoes in this dairy free sweet potatoes dish because they’re creamier and not as sweet as regular sweet potatoes.  One of the quirks of the Paleo diet is that sweet potatoes are legal, while regular potatoes are not.  Because the Paleo diet excludes many carb sources, this is a tasty way to get necessary carbs into your diet.

Wild Rice Dressing

Wild Rice Dressing

Serves 12
Prep time 15 minutes
Cook time 1 hour
Total time 1 hours, 15 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Grains, Side Dishes
Misc CHILD FRIENDLY, FREEZABLE, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 3/4 cups wild rice (soaked overnight, rinsed and drained)
  • 3/4 cups brown basmati rice (soaked overnight, rinsed and drained)
  • 4 cups cold, filtered water or homemade broth
  • 1 piece kombu (kelp)
  • 1 teaspoon sea salt
  • 1 cup pecans (soaked overnight, rinsed, drained and dehydrated)
  • 3 tablespoons extra-virgin olive oil
  • 1 Medium onion (peeled and diced)
  • 3 Large celery ribs (diced)
  • 8oz shiitake mushrooms (thinly sliced)
  • 2 cloves garlic (peeled and minced)
  • 1-1/2 tablespoon fresh sage or thyme (minced)
  • 1 Large carrot (peeled and diced)

Directions

Step 1
Combine rice, broth, kombu and sea salt in a medium pot. Bring to a boil over high heat. Cover, reduce heat to low and cook for 45 minutes. Drain grains and set aside.
Step 2
Meanwhile, preheat oven to 325F. Adjust oven rack to middle shelf. Spread pecans on a cookie sheet and toast for 8-10 minutes. Remove from oven and set aside to cool. Coarsely chop.
Step 3
In a wide heavy skillet, heat 3 tablespoons oil. Saute onions over medium heat for 5 minutes. Stir occasionally to prevent stick. Add carrots and saute for 3 minutes. Stir in celery with a pinch of sea salt; continue cooking another 5 minutes. Add garlic and sage; saute another minute. Remove from pan.
Step 4
Wipe out pan and heat another 3 tablespoons oil over medium heat. Add in mushrooms and saute until light brown. Add in other vegetables, rice, pecans and parsley. Stir to combine.

If you’re looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dressing dish.

Chocolate Avocado Pudding

Chocolate Avocado Pudding

Serves 4
Prep time 5 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, SERVE COLD
Website TreeHugger

Ingredients

  • 2 Large ripe avocados
  • 2 tablespoons coconut oil
  • 1/3 cup raw, local honey
  • 3 Large dates (soaked in warm water for 15 minutes, chopped)
  • 1/2 cup cacao powder
  • 2 teaspoons vanilla extract
  • 1/2-1 cup non-dairy milk

Directions

Step 1
Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.
Step 2
Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.
Step 3
Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.

Creamy chocolate avocado pudding – without the cream! This recipe is so delicious, creamy AND it’s got the good fats from avocado.

Amaranth Porridge

Amaranth Porridge

Serves 4
Cook time 30 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Breakfasts, Grains
Misc FREEZABLE, PRE-PREPARABLE, SERVE HOT

Ingredients

  • 1 cup amaranth (soaked overnight, rinsed and drained)
  • 2-1/2 cups cold, filtered water
  • 1 cup berries
  • 4 tablespoons raw, local honey
  • 4 tablespoons walnut oil
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1 teaspoon sea salt

Directions

Step 1
Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed.
Step 2
Stir in remaining ingredients and serve.

This easy-to-make amaranth porridge for breakfast uses an often-overlooked gluten-free grain with a nutty flavor.

BALSAMIC-LIME VINAIGRETTE

BALSAMIC-LIME VINAIGRETTE

Serves 4
Prep time 5 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Sauces & Dressings
From book It's All Good: Delicous, Easy Recipes That Will Make You Look Good and Feel Great

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown rice syrup
  • 1 tablespoon freshly squeezed lime juice
  • 1/3 cup extra-virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Note

I love the taste of lime.  Thinking about it literally makes my mouth water!  Try this refreshing dressing recipe - it'll be a hit!

Directions

Step 1
Whisk the vinegar, brown rice syrup and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.

 

SAVORY KALE AND QUINOA

SAVORY KALE AND QUINOA

Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Dietary Body Ecology Diet, Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Grains, Side Dishes
Misc CHILD FRIENDLY, SERVE HOT
From book It's All Good: Delicous, Easy Recipes That Will Make You Look Good and Feel Great

Ingredients

  • 1 cup uncooked quinoa
  • 1-3/4 cup cold, filtered water
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic (minced)
  • 8 Large leaves of kale (shredded, stems discarded, finely shredded)
  • 4 Large scallions, white and green parts (thinly sliced)
  • 1 teaspoon sea salt

Note

Believe it or not, my kids gobbled this up!  It's an easy and delicious way get gluten-free grains AND green veggies into your kids.  This recipe is a version of Gwyneth Paltrow's "Quite Savory Leftover Quinoa" from her new cookbook, "It's All Good:  Delicious, Easy Recipes That Will Make You Look Good and Feel Great."

Directions

Step 1
Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Step 2
Heat the oil in a large pan over medium heat. Add garlic and saute' for 1 minute. Add kale and scallions; saute' for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.

 

 

Black Bean Salad

Black Bean Salad

Serves 8
Prep time 30 minutes
Cook time 1 hour
Total time 1 hours, 30 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Beans & Legumes, Salads, Side Dishes
Misc SERVE COLD

Ingredients

  • 1/4 teaspoon Herbamare
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons sea salt
  • 2 cups black beans (soaked overnight, rinsed and drained)
  • 6 cups filtered water or homemade stock
  • 2 tablespoons shallots (minced)
  • 2 Large red bell peppers (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon lime zest
  • 3 Large limes (freshly juiced)
  • 1 bunch fresh cilantro (chopped)
  • 2 Large ripe avocados (peeled and chopped)

Note

The ingredients in this bean salad are very refreshing and a great combination for summer.

Directions

Step 1
Place beans and water or broth into a medium-sized stock pot. Bring to a boil, then cover and put on a low simmer. Cook for 45 to 60 minutes, or until beans are tender. Drain and cool.
Step 2
Place beans and all other ingredients in a large mixing bowl. Combine well and serve.

Cilantro, red bell peppers, lime juice, lime zest and avocados lend refreshing flavors to this summer favorite, black bean salad.

SPROUTED LENTIL VEGGIE BURGER

SPROUTED LENTIL VEGGIE BURGER

Serves 8
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Dietary Dairy-Free, Diabetic-Friendly, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Beans & Legumes
Misc CHILD FRIENDLY, SERVE HOT
Website Healy Real Food Vegetarian

Ingredients

  • 2 cups lentils (soaked overnight, rinsed and drained)
  • 2 cups pumpkin, butternut squash, acorn squash or kabocha squash
  • 2 tablespoons ghee, pastured butter or coconut oil (if you want a dairy-free version, use ghee)
  • 3 tablespoons ground flax
  • 2 cloves garlic (minced)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground turmeric

Note

I've converted this recipe into a GAPS/SCD-legal one by substituting winter squash for sweet potatoes.  It's just as tasty!

Directions

Step 1
Cook the squash by steaming them. Remove the skin and mash.
Step 2
In a food processor combine ingredients and mix.
Step 3
Form into patties and cook in a skillet with butter or oil on medium heat. After several minutes, when the bottom is browned flip and cook the other side for several minutes.
Step 4
Serve with cheese, avocado or your other favorite toppings!

 

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