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.

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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.

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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.

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Brussels Sprouts with Chestnuts

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

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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.

Grain-Free Pumpkin Pie

Grain-Free Pumpkin Pie

Serves 8
Prep time 30 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 45 minutes
Allergy Egg, Tree Nuts
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Paleo, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD
Occasion HOLIDAYS

Ingredients

For the crust:

  • 1-1/2 cup almond flour
  • 3/4 cups whole pecans (soaked overnight, rinsed, drained and dehydrated)
  • 1 tablespoon coconut oil
  • 2 tablespoons raw, local honey
  • 1 Large pasture-raised egg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/4 teaspoon ground ginger

For the filling:

  • 1 Medium pie pumpkin
  • 1/2 cup almond milk or coconut milk
  • 3 Large pasture-raised eggs
  • 1 Large pasture-raised egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 1/2 cup raw, local honey

Directions

For the crust:
Step 1
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the crust ingredients and process for 15 seconds, until a dough forms.
Step 2
Press the dough into a pie plate, spreading it up the sides and covering the bottom. Price a few shallow holes in the crust with a fork to keep it from bubbling when baking.
Step 3
Bake the crust at 325F for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
For the filling:
Step 4
Cut pumpkin in half; scoop out seeds. Place halves in a steamer basket and steam on the stove over for 20-30 minutes, or until soft. Scoop out filling.
Step 5
Put 2c. of pumpkin filling into a medium bowl; freeze the rest for later use. Whisk remaining ingredients together with filling. Pour the filling into frozen pie crust.
Step 6
Bake at 350F for 35 minutes or until the custard has set but is still slightly jiggly in the center. Remove from oven and refrigerate until chilled.

Cardamom is a nice addition to this grain-free pumpkin pie that is gluten-free and dairy-free. It’s also GAPS/SCD and Paleo-legal.

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.

German Chocolate Gluten Free Dairy Free Egg Free Cake

German Chocolate Gluten Free Dairy Free Egg Free Cake

Serves 16
Prep time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY
Occasion CASUAL PARTY

Ingredients

Frosting:

  • 14oz coconut milk
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Cake:

  • 3/4 cups sorghum flour
  • 3/4 cups tapioca starch
  • 1/2 cup cocoa powder (sifted)
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda (aluminum-free)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1-1/2 cup almond milk
  • 1/2 teaspoon raw apple cider vinegar
  • 1/4 cup flax eggs ((1 Tablespoon ground flax seeds mixed with 3 Tablespoons water))
  • 1/4 cup coconut oil (melted + more for greasing pan)
  • 1 tablespoon vanilla extract

Directions

Frosting:
Step 1
Prepare the frosting first: 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.
Cake:
Step 2
Grease 8" cake pan with coconut oil. Preheat oven to 350F.
Step 3
Place the sorghum flour, tapioca starch, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and sea salt in a medium bowl. Whisk well to combine.
Step 4
Mix the almond milk, cider vinegar, flax eggs, melted coconut oil and vanilla extract in a separate, smaller bowl.
Step 5
Add the wet ingredients to the dry ingredients. Whisk together all ingredients until thoroughly combined and the batter is smooth and thick.
Step 6
Pour batter into cake pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.
Step 7
Frost the cake, serve and enjoy!

This German Chocolate gluten free dairy free egg free cake is not too sweet yet delicious! It’s completely vegan and perfect for birthdays.  For those who have never tried a gluten free cake before, the texture is a little gummier than a typical cake because of the xanthan gum, but you won’t even care!

PINE NUT RICOTTA CHEESE

PINE NUT RICOTTA CHEESE

Serves 1 cup
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Allergy Soy
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Fermented Foods, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Sauces & Dressings
Misc CHILD FRIENDLY, FREEZABLE, SERVE COLD
Website Culinary Farmacy

Ingredients

  • 1 cup pine nuts (soaked overnight, rinsed and drained)
  • 1 head garlic
  • 2-3 tablespoons extra-virgin olive oil
  • 1 tablespoon sweet white miso (heaping tablespoon)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon sea salt

Note

Here's a delicious, dairy-free, raw, vegan recipe for nut cheese.

Directions

Step 1
Preheat the oven and cut the flower end of the garlic head off, and wrap it in tinfoil. The garlic will take 40-45 minutes to roast. Once the garlic is done, let it cool and
Step 2
Preheat the oven and cut the flower end of the garlic head off, and wrap it in tinfoil. The garlic will take 40-45 minutes to roast. Once the garlic is done, let it cool and
Step 3
Remove the garlic paste and add with all other ingredients to a food processor. Blend the ingredients together until very smooth and creamy.
Step 4
Remove the garlic paste and add with all other ingredients to a food processor. Blend the ingredients together until very smooth and creamy.

LENTIL SALAD WITH CILANTRO AND LIME

LENTIL SALAD WITH CILANTRO AND LIME

Serves 16
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Beans & Legumes, Side Dishes
Misc SERVE COLD

Ingredients

  • 3 cups French lentils (small greenish/black) (soaked overnight, rinsed and drained)
  • 5 cups filtered water or homemade stock
  • 1 piece kombu (kelp)
  • 1 bunch fresh flat-leaf parsley (minced)
  • 1 bunch fresh cilantro (minced)
  • 1 Large red onion (diced)
  • 1/2 cup extra-virgin olive oil
  • 2 Large limes (zested and juiced)
  • 1 teaspoon sea salt

Note

Cilantro, lime and red onion give a fresh twist to boring old lentils in this summer-salad recipe.

Directions

Step 1
Bring lentils and kombu in broth to a boil; cover and simmer for 30 minutes or until tender. Drain and cool.
Step 2
Combine lentils with other ingredients in a large bowl.
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