Home Archives for vegan
November 11, 2012

Homemade Coconut Milk

Homemade Coconut MilkThis is a GAPS, SCD and Paleo-friendly recipe for homemade coconut milk because it doesn’t contain guar gum as a thickener.

Be sure to save the shreds for making macaroons (you can always freeze them).

Skip the endocrine-disrupting and gut-harming chemicals found in canned coconut milk and make your own homemade coconut milk!

Serves:  2

Prep time:  2 minutes

Cook time:  15 minutes

Ingredients

  • 1 cup unsweetened, shredded coconut
  • 1 cup hot, boiling, filtered water

Directions

Pour water over coconut; let sit for 15 minutes.

Blend in a blender. Strain through a cheesecloth.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

Sign up for my best gluten-free, dairy-free recipes below:

Filed Under: BEVERAGES, RECIPES Tagged: , , , , ,
November 11, 2012

Guacamole

GuacamoleGuacamole is a nutritional boost for any diet: Body Ecology Diet, GAPS, SCD, Paleo, gluten-free, dairy-free, vegan and vegetarian.

Serves:  8

Prep time:  10 minutes

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)
  • 1 medium jalapeno pepper (minced) (optional)

Directions

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

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

Sign up for my best gluten-free, dairy-free recipes below:

Filed Under: APPETIZERS, RECIPES, SAUCES, SIDE DISHES, SNACKS Tagged: , , , ,
November 11, 2012

Tuscan Navy Beans

Tuscan Navy BeansI usually double or triple this Tuscan navy beans recipe, and many times I add at least one diced onion.

Fresh lemon zest and juice give these beans a refreshing flavor.

Serves:  4

Prep time:  5 minutes

Cook time:  1 hour

Ingredients

  • 1 cup dried navy beans (soaked overnight, drained and rinsed)
  • 2 square piece kombu (kelp)
  • 1/4 cup ghee, coconut oil or animal fat
  • 3 cloves garlic (peeled and smashed)
  • 1 leaf bay leaves
  • 8 leaves fresh sage (minced)
  • 4 cups water or homemade stock
  • 1 teaspoon sea salt
  • 1 teaspoon lemon juice (freshly zested and squeezed)
  • freshly ground black pepper (to taste)

Directions

Place the beans, oil, garlic, bay leaf and sage in a medium pot. Add 4 cups water, cover and bring to a boil. Lower the heat and simmer, partially covered, for 10 minutes. Skim off any foam. Continue cooking for 50 minutes, or until the beans are tender. Check from time to time to make sure there is still some water in the pot and add more if necessary.

Add 1 teaspoon sea salt, let sit for 10 minutes, then smash some of the beans against the sides of the pot. Stir in the lemon juice and sprinkle with a generous amount of black pepper. Taste and add more salt if necessary.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

Sign up for my best gluten-free, dairy-free recipes below:

Filed Under: BEANS & LEGUMES, RECIPES Tagged: , , , ,
November 11, 2012

Easy French Lentils

Easy French LentilsFrench lentils are a great staple to keep on hand.

They’re easier to cook than other legumes (other than peas) because they don’t require soaking ahead of time.

I often use lentils and other legumes in place of grains because, if prepared properly, they’re often easier to digest and contain a sizable amount of protein.

Serves:   4

Prep time:  10 minutes

Cook time:   30 minutes

Ingredients

  • 1 teaspoon ghee or coconut oil
  • 1 medium onion (small dice)
  • 2 medium carrots (diced)
  • 2 medium celery stalks (diced)
  • 2 or more cloves garlic (minced)
  • 2 bay leaves
  • 1 cup French lentils (small greenish/black)
  • 2-1/2 cups water or homemade stock
  • 2 tablespoons fresh parsley (minced)
  • 1/2 teaspoon sea salt

Directions

Melt ghee or oil in a medium skillet; saute’ onion, carrots, celery and garlic.

In a medium pot, bring water or stock to a boil, then add bay leaves and French lentils.

Cover, lower the flame and simmer French lentils for about 25 minutes or until done. Drain excess water and stir in sauteed vegetables. Season with sea salt. Garnish with fresh parsley.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

Sign up for my best gluten-free, dairy-free recipes below:

Filed Under: BEANS & LEGUMES, MEATS, RECIPES Tagged: , , , ,
November 11, 2012

Dairy-Free Cole Slaw

Dairy-Free Cole SlawThis dairy-free cole slaw recipe is full off healthy omega-3’s and omega-9’s from flax oil and walnut oil.

Try it at your next barbecue.

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 (zested and squeezed)
  • 2 tablespoons raw, local honey
  • 2 teaspoons mellow miso
  • 1/2 teaspoon umeboshi vinegar

Directions

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.

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.

Pour the walnut and flax oil into a blender. Add the shallots, umeboshi vinegar, lemon juice, miso and honey. Blend well until creamy.

Remove weight from salad; pour off excess water. Pour the dressing over the dairy-free cole slaw while mixing well. Let marinate for 20 minutes.

Toss in the walnuts. Serve.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

Sign up for my best gluten-free, dairy-free recipes below:

Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SIDE DISHES Tagged: , , , , ,
November 11, 2012

Coconut Lemongrass Butternut Squash Soup

Coconut Lemongrass Butternut Squash SoupThis hearty, creamy coconut lemongrass butternut squash soup is fast and easy to make, yet still has a rich flavor without using dairy.

I added lemongrass to this classic combination to give it a Thai twist.

This recipe is legal for the Body Ecology Diet, GAPS, SCD, Paleo, vegan, vegetarian and diabetic diets.

Ingredients

  • 2 tablespoons ghee or coconut oil
  • 4 large onions (diced)
  • 1 head garlic (peeled and chopped)
  • 8 cups homemade vegetable or chicken broth
  • 1 large butternut squash (peeled, scooped out and cubed)
  • 2 stalks lemongrass (smashed)
  • 2 teaspoons sea salt
  • 2 oz. creamed coconut
  • One bunch cilantro, chopped

Directions

In a Dutch oven, melt ghee. Saute’ onions for 5 minutes; add in garlic and cook for 1 minute longer.

Add in broth, followed by the rest of the ingredients. Cover and cook for 30 minutes or until butternut squash is soft.

Remove lemongrass stalks.

You can either cool mixture to puree’ in blender or food processor and then reheat or you can blend in the pot with a stick blender.

Serve immediately. Garnish with chopped cilantro.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

Sign up for my best gluten-free, dairy-free recipes below:

Filed Under: RECIPES, SOUPS Tagged: , , , , ,
« Previous Page