Soups & Sides

Summer Squash and Edamame Salad

Last week when I was at Sam’s club, this magazine From Garden to Plate caught my eye, probably because of the color on the cover – turquoise is my favorite color!
620_1_.jpegThis magazine is “both a resource for creating an organic, edible garden as well as a cookbook for making the most of the harvest.” I don’t have a garden. While I love the idea of fresh organic produce, since I killed some cactus recently – it’s probably a horrible idea. I’m aware of my skills and time constraints. However, these recipes had tons veggies and perfect for summer! I felt like I didn’t have to tweak them too much to make them vegan or gluten-free! I’ve made three recipes so far and they are delicious and easy!

For this Summer Squash and Edamame Salad, you just chop….

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Sauté…

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and voilà!

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This Summer Squash and Edamame Salad is vegan, gluten-free and a perfect bbq or picnic dish.


Credit: Country Living

This recipe called for butter, but I changed it to make it vegan by preparing it with olive oil. It also called for thinly slice red onion, and I chopped it.

Ingredients


  • 1 tablespoon olive oil
  • 1 1/2 cups coarsely chopped yellow summer squash
  • 1 1/2 cups coarsely chopped zucchini
  • 1 cup frozen shelled edamame
  • 2/3 cup red onion (chopped or thinly sliced)
  • 2 cloves garlic, minced
  • 1 tablespoon white vinegar or champagne vinegar (I used white vinegar)
  • 2 teaspoons snipped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper



Directions


  1. Heat skillet with 1 tablespoon olive oil to medium heat
  2. Add yellow squash, zucchini, edamame, red onion and garlic.
  3. Sauté for 8 minutes or until vegetables are tender, but still crisp.
  4. Stir in vinegar, basil, salt, and black pepper.
  5. Serve at room temperature, or cover and chill up to 24 hours before serving.


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Creamy Curried Broccoli and Cauliflower Soup

Potlucks. They are a nightmare for people with food allergies or dietary restrictions. For two years, I didn’t eat at our World Language Department potlucks – I was the party pooper that brought her own meal. One Spanish teacher always used to bring a broccoli cheddar soup made from a mix; however, I can’t eat that obviously because I don’t eat wheat, dairy or eggs. I decided that the broccoli cheddar soup tradition needed a healthy refresh since another colleague would get migraines from the MSG in the soup mix and couldn’t eat it either.

Something that I have missed since changing my diet is a creamy broccoli cheddar soup. I realized that I used to go to Panera Bread A LOT when my 3 year-old suddenly blurted out my phone number at the drive-through window for their rewards program!!! So I decided to make a gluten-free vegan plant-based creamy broccoli soup in a slow cooker not only to keep our potluck tradition, but also to satisfy my cravings! Somehow my vision changed into a Creamy Curried Cauliflower and Broccoli Soup!

Creamy CauCreamy Cauliflower & Broccoli Curried Soupliflower & Broccoli Curried Soup

  • Servings: 15
  • Time: 6hr 30mins
  • Print

This Creamy Curried Cauliflower and Broccoli Soup is spicy, vegan, and gluten-free with flavors of lime and ginger; adjust the cayenne spice to meet your preferences.



Credit: myrealdish.com

Ingredients

  • 1 carrot
  • 1 celery
  • 1/2 large onion
  • 1 red pepper
  • 2 cups baby potatoes (I used red and yukon from the Dynamic Duo Little Potato Company)
  • 2 tablespoons olive oil
  • 2 tablespoons garlic or 3 large cloves
  • 1 can coconut cream or full fat coconut milk (I used Thai Kitchen)
  • 1/2 tablespoon nutritional yeast (optional)
  • 7 oz soft tofu
  • 1 leak
  • 1/2 teaspoon cayenne (or less for less spice)
  • 1/2 teaspoon turmeric
  • 1/2  teaspoon yellow curry
  • 1 1/2 tablespoons dried parsley
  • 1 lime (juice of 1 lime)
  • 8 oz cauliflower – use this recipe to bake your own baked cauliflower or use frozen grilled or roasted cauliflower; I’ve used 1/2 of this bag from Trader Joe’s:IMG_1544
  • 8 oz of frozen broccoli
  • 4 drops Young Living Ginger Vitality Essential Oil (you can also use 2 tablespoons fresh or 1 teaspoon dried)
  • 3/4 teaspoon Redmond Real Salt
  • 1/4 teaspoon ground pepper (and extra salt and pepper to taste)
  • 16 ounces gluten-free veggie stock  (I use Kitchen Basics because it’s the only brand here in the US that is both gluten and MSG free).IMG_1555

Directions

  1. If you are going to bake the cauliflower and not use frozen, heat your oven and start preparing it first. Follow the recipe here.
  2. Chop carrots, red pepper, leaks (minus the stalks, just the white bulbs), celery, onion, garlic, and potatoes.
  3. Heat 4 tablespoons olive oil in a large saucepan & sauté vegetables with ¼ teaspoon Redmond Real Salt and ¼ teaspoon ground pepper. Sauté for 5 – 7 minutes until veggies are tender.
  4. Move vegetable mixture to the crock pot. Add the nutritional yeast, turmeric, curry, dried parsley, juice of 1 lime, 1/2 teaspoon Redmond Real Salt, and 4 drops Young Living Ginger Vitality Essential Oil.IMG_1540 updated
  5. Pour in the vegetable stock.IMG_1548
  6. Purée tofu and coconut cream in the Vitamix or blender until smooth.
  7. Pour tofu cream mixture into the crock pot and combine the cauliflower and broccoli.IMG_1551
  8. Cook in the slower cooker on low for 6 hours.
  9. After it is done, scoop portions into the Vitamix or blender. You will have to purée it in sections and transfer it to a big serving bowl.
  10. Salt & Pepper to taste.
  11. Serve and Enjoy!


Tipes for this recipe:

  1. You can read about my dish on cooking with essential oils here, and can purchase them here. Let me teach you how to use them in many ways, both in and out of the kitchen!
  2. Curry – if you are using yellow curry and it’s not coming out the way you like it – an easy fix is with ginger, coconut cream, or lime! These ingredients will help your curry taste just right! So if it’s not the flavor you want in your soup, play around with a little more with those three ingredients to get your dish just how you like it!

Side-note to my vegan followers:

Advice! So I have now been stopped eating meat. I slowly started to decrease my consumption over time. But I was really pushed by friends and some other bloggers to go 100% meat free – I’ve enjoyed reading your posts Violet, Powdered By Mangos, and the Veggie Expat! You’ve inspired me! What are your favorite gluten-free vegan recipes, bloggers to follow, tips or groups to join? Thanks in advance!

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Creamy Potato Soup (Dairy & Gluten-Free)

I thought my days of creamy delicious potato soup were over, until I made this one. Even if you can have dairy, you want this soup. It is that good. I used coconut cream, but it doesn’t taste like coconut. It just gave it a nice thickness.

Ingredients

  • 2 packs *bacon (I used Applegate Organic Turkey)
  • 1 poblano pepper
  • 1 red bell pepper
  • 6 garlic cloves
  • 2 large shallots
  • 2 large leeks (only the bottoms not the leafy tops)
  • 9 small russet potatoes
  • 4 tablespoons vegan butter  (I used Earth Balance)
  • 1 container of gluten free broth (I used Kitchen Basics chicken broth. It is the ONLY brand that I have ever found that is both MSG and gluten-free!) 

Cream Sauce

Directions

  1. Soak potatoes in fruit and vegetable soak to clean (I love the Thieves Fruit and Veggie Soak)
  2. Cook turkey bacon 13 minutes 400 degrees in the oven
  3. Rinse potatoes, peel and chop them into small chunks.
  4. Chop vegetables.
  5. Pour off the bacon grease into a large sauté pan with 4 tablespoons vegan butter to melt or use olive oil if you are making it vegetarian / vegan
  6. Add vegetables, 5 grinds of pepper, and 1 teaspoon real salt in reserved turkey bacon drippings and butter until onion is translucent, and vegetables are tender about 7 minutes.IMG_1246.JPG
  7. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. 
  8. Chop bacon
  9. Add bacon to the pan with the vegetables, and add enough chicken broth stock to just cover the potatoes. Bring to a boil, cover, and simmer until potatoes are tender.IMG_1248.JPG
  10. In a separate pan, 3 melt tablespoons vegan butter over medium heat.IMG_1249.JPG
  11. Add 1 can coconut cream.IMG_1250.JPG
  12. Whisk in gluten free flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro.IMG_1252.JPG
  13. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.IMG_1257.JPG
  14. Stir the cream mixture into the potato mixture.
  15. Add salt and pepper to taste. I added 15 grinds on the pepper grinder and ½ teaspoon salt.
  16. Let it simmer for an hour.
  17. Serve & garnish with scallions if desired.potato soup cover.jpg

 

To make this soup vegan, use rice paper bacon! I think it’s better than coconut bacon. You can use vegetable broth instead of chicken broth and sauté your veggies in olive oil.

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Mashed Garlic Roasted Cauliflower (Vegan & Paleo)

I’m on a cauliflower kick. Last night, I made Baked Cauliflower and Cauliflower Pizza. Well, I had this idea for a cabbage dish tonight, but my husband picked up an extra cauliflower instead of cabbage at the store; I had to change my plans. I wanted to  make a Shepard’s pie, but I only had three potatoes. I did have cauliflower. Here’s how creations are born – lack of ingredients!

I’ve never tried mashed cauliflower before, but I hear everyone talking about it. The simple baked cauliflower is so delicious, so I figured that it would be as equally delicious mashed. And, I was right. It does have a hummus-ish taste. I’m obsessed! Now, whether or not it’s good on my Shepard’s Pie is another question. I shall report back.

Ingredients

  • Baked Cauliflower 
  • 1 cup vegetable stock (I used Culinary Treasures Organic Vegetable Broth from Costco. It has awesome flavor!)

Directions:

  • Follow directions for the Baked Cauliflower img_8984
  • Once completed, put baked cauliflower in the Vitamix or high-powered blender along with the remaining olive oil, garlic, and onion / shallots from the cookie sheet. IMG_1083 updated.jpg
  • Add 1 cup vegetable stock.IMG_1081.JPG
  • If cooking in the Vitamix, set on high power. Start on low speed and turn up to high.
  • Once blended, pour in a bowl and devour! Or, be like me and attempt a Shepard’s Pie!IMG_1084 mashed caulilfower.jpg

 

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Baked Cauliflower

I’m not a big fan of steamed cauliflower, unless it’s smothered in cheese, and since I can’t eat cheese – I avoided cauliflower. My cousin baked it one day when I was at her house. It was easy and tasty, and I’ve been enjoying it ever since. Thanks Liz!! Tonight I made it, and used it for a pizza topping. It was phenomenal.

baked-cauliflower

  • 1 head of cauliflower
  • 3 shallots (or ½ onion)
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1/2 teaspoon Redmond’s Real Salt  (you can use my dish about Real Salt Here)
  • 10 twists on pepper grinder

Directions

  1. Chop shallots or onion, garlic & 1 head of cauliflower.
  2. Spread the cauliflower on a cookie sheet. 
  3. In a measuring cup combine olive oil, garlic, and shallots or onion.
  4. Pour olive oil mixture evenly over the cauliflower.
  5. Sprinkle salt and pepper over the cauliflower. img_1023
  6. Bake for 35 minutes at 400.IMG_8984.JPG

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Dairy and Gluten-Free Mac And Cheese

vegan-mac-cheeseLike most American families, Mac and Cheese was an staple in our diet. And, we have  missed it A LOT since we cut out wheat and dairy. However, my kids never liked a fancy dish baked with breadcrumbs or paprika; they ate organic mac and cheese from a box. And, the Daiya Gluten Free Mac and Cheese from a box, is gross. Once, I created a cashew cheese baked mac and cheese that I enjoyed, but what a waste! My kids spit out the one bite that they tried. In my defense, I didn’t think it was bad! So I worked to find the best tasting no-thrills “box-style” vegan gluten-free recipe! 

In Gluten Free and More Magazine, there was a mac and cheese recipe FromJessicasKitchen.com, in which she used coconut milk, coconut creamer, and vegan mozarella and cheddar to make the sauce. However, her recipe is another fancy dish; so I took her sauce idea, and I changed a lot to make it more like a traditional box dish that my kids would eat. This dish has changed our dinner! They would eat it every day if I let them! 

Noodles

  • 6 quarts water
  • 1 box gluten-free pasta shells

Ingredients for Sauce

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Directions

  1. First, prepare your noodles. Boil water, add pasta shells, and cook according to the lowest time provided on the box, because gluten-free noodles are often mushy.
  2. To start the sauce, melt the 4 tablespoons vegan butter in a medium saucepan over medium heat.
  3. Add coconut milk, coconut creamer and Redmond’s Real Salt. Stir the mixture frequently until it begins to boil; watch carefully so that it doesn’t come to a full boil.
  4. In a small boil, combine cornstarch, almond flour, and water. Stir until it is smooth.img_9617
  5. Pour cornstarch mixture into the milk mixture, and increase the heat to medium high. Whisk for 1 minute. 
  6. Reduce heat to medium low, and whisk until the cheese thicken to a pudding-like consistency. (approximately 2 minutes)
  7. Add the vegan cheddar and mozzarella. Whisk constantly for approximately 3 – 5 minutes until cheese is melted and smooth. img_9624
  8. Drain the pasta, and add it to the cheese sauce.
  9. Mix gently until pasta is evenly coated.
  10. Salt and pepper to taste.
  11. Serve and enjoy! My kids ate it up and I admit, it was delicious!!! img_9631logo-small

Sweet & Spicy Peppers In a Taco Bowl (Paleo)

We were leaving out of town, and I was trying to avoid going to the grocery store. We didn’t have much in the fridge, but whatever we had – I wanted to use up! Then, I got an idea after looking at these 2 gorgeous green peppers – taco bowls! I was out of fresh lime, but I had Young Living Lime Essential Oil, so at least it didn’t stop me from making dinner! 

First, start your rice. I selected an organic short grain that I cooked with veggie stock instead of water to add extra flavor. Next, pick your protein; I put a can of organic black beans in a small pan, and turned it on low. A pack of organic bison is great, to include an easy tasty lean protein; feel free to sub any protein to make it vegan. Personally, I like Beyond Meat in this recipe. It sounds like a cliché, but you will NOT know that it’s not from an animal. It’s only available here in St. Louis at Whole Foods, and it’s made of pea protein.

The Best Taco Meat EVER

  • 1 lb bison or lean beef (organic grass-fed preferred) or Beyond Meat for a great vegan option
  • ½ packet of Taco Seasoning (I used Trader Joe’s)
  • 1 can organic tomato sauce (I used Kirkland’s from Costco)
  • 1 tablespoon organic blue agave syrup
  • ½ onion
  • 1 clove garlic

Directions:

  1. Brown your meat in a large pan. Drain the fat, if you’re using beef or bison. You may want to use an non-stick spray or add a little avocado or olive oil to the pan if you are using the Beyond Meat, because it can have a tendency to stick.
  2. Add in the taco seasoning, tomato sauce, and blue agave syrup.
  3. Keep the heat on low and let it simmer.

I got this idea of including agave syrup from my favorite chef Erin Thero! It’s the key to creating a spicy and sweet mix.

While I was waiting for my meat to brown, I prepared my peppers…

Sweet & Spicy Peppers & Onions

*options: I love garlic. If I add 1 clove of garlic in this recipe, then I use 1 full lime or 6 drops of Young Living Lime Essential Oil

Directions:

  1. Slice your peppers and onions long and thin
  2. Coat the 3 tablespoons avocado oil in a medium skillet on medium high
  3. Sauté the onions and the peppers
  4. Add the taco seasoning, salt, and Young Living Lime Essential Oil (or a couple slices of fresh lime)
  5. Continue to sauté the peppers until they are tender, but slightly crisp.
  6. Stir in the blue agave syrup and remove into a bowl so that they don’t overcook.img_9192

Pretty much this dish works with any pepper!img_9470-update
I plated the bowls with scoops of beans, rice, meat, peppers & onions, and avocado.Tofutti Better Than Sour Cream, Non-Hydrogenated Plain is my personal favorite addition. I also served it with organic blue corn tortilla chips to add a little crunch. This bowl is the perfect mix of spicy and sweet!img_9197

If you haven’t cooked with Young Living Essential Oils, you should. Message me about them, because you will love the flavor that they add to veggies!

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