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….

IMG_7935.JPG

Sauté…

IMG_7940

and voilà!

IMG_7944.JPG

edamame squash salad.jpg

 

  • Servings: 8
  • Print

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.


IMG_7942.JPG

susanellenlogoweb

 

 

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
  • 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!


Tips 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 a little more with those three ingredients to get your dish just how you like it!

 

logo-small

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.

susanellenlogoweb

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

 

susanellenlogoweb

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

susanellenlogoweb

Dairy and Gluten-Free Mac And Cheese

vegan-mac-cheeseLike most American families, Mac and Cheese was a 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 mozzarella 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

img_9615

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 bowl, 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 thickens 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 (substitute honey to make it Paleo)
  • 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!

logo-small

Save

The Perfect Sliced Potatoes

When I got the results of my wheat, egg and dairy allergy, I thought – how will I eat breakfast without a cheese omelette?! Well, the answer is a good potato. It is a great base for a load of veggies; it tastes amazing as a side dish for dinner, like with ketchup and a burger. It is a homemade and healthier way to fulfill my craving for french fries. I miss being able to go to a restaurant and have a side of fries, but if I succumb to temptation then my stomach and head will pay the price (I don’t need a migraine for days!). Cross contamination kills me. So, I make these sliced potatoes instead.

The Perfect Sliced Potatoes

You can find my dish about cooking with oils here. The oils add a savory flavor with these potatoes, and you don’t have to worry about having fresh herbs on the counter.

Directions:

  1. Preheat the oven to 425
  2. Clean the potatoes – I put them in a bowl of water with the Thieves Fruit & Veggie Soak in order to clean them naturally without chemicals
  3. Chop the onion or shallot
  4. Smash the garlic with the flat part of a knife, and finely chop it
  5. Spread the potatoes on a large cookie sheet
  6. Evenly distribute the onion / shallot over the potatoes
  7. Pour the ¼ cup olive oil in a liquid measuring cup; add the garlic and herbs / drops of the Sage, Basil and Rosemary Essential Oils.
  8. Pour oil mixture over your potatoes
  9. Bake at 425 for 15 minutes – I like mine a little crunchy.
  10. Remove from the pan and salt and pepper to tasteimg_9007
  11. Serve with ketchup if desired or use as a base for a veggie hash. I’ll share this dish soon!IMG_9091.JPGlogo-small

Chili Peppered Cabbage (Paleo)

One day, my son and I were rushing to Costco while my daughter was at gymnastics. They were giving samples of the Columbus Turkey Bacon (it’s nitrate, MSG and gluten free). In attempt to keep my kid quiet in the store, I gave him a sample. He LOVED it. So I tried it, and it was really good! I normally do not like turkey bacon, but this has a nice texture. My kids will eat it plain for breakfast. So, if you think you dislike turkey bacon, try this brand and let me know your thoughts!

Did I mention that I never used to eat bacon because it is bad for you? And, it is…Ugh, guilty pleasures. I felt like I had given up everything with my diet, so I caved after I went dairy, wheat and egg free. I felt like I needed some pizazz in my diet. But, guess what?!  You can make this recipe vegan in a snap with coconut bacon! Cookie and Kate has a recipe! Check it out at: http://cookieandkate.com/2014/how-to-make-coconut-bacon/.

Chili Peppered Cabbage with Bacon, Peppers, Onions and Garlic

  • bacon (whatever kind floats your boat: 1 pack turkey, pork, or coconut; if you are making coconut bacon you will need coconut flakes, GF soy sauce, GF liquid smoke, and maple syrup)
  • 1 head of cabbage
  • 1 red bell pepper
  • 4 drops Black Pepper Essential Oil (I use Young Living Vitality Black Pepper) or 1 tsp ground pepper
  • 1 onion chopped
  • 3 garlic cloves
  • ¼ teaspoon paprika
  • 1 teaspoon gluten free chili powder 
  • 1 teaspoon onion salt (I used Redmond Real Onion Salt)
  • 1 teaspoon salt (or to taste – I used Redmond Real Salt)
  • 2 – 4 tablespoons olive oil

Tips: 

  • If you are making the coconut bacon it takes 2 minutes to prep and 13 minutes to cook. Set your oven for 350 degrees, and mix it together.
  • For the turkey bacon, I set the oven to 375 degrees, put the bacon on a cookie sheet, and bake it for 15 – 20 minutes. I like to bake my bacon on a cookie sheet in the oven because it’s easy; I set the timer, and start chopping my veggies. Then I won’t burn it on the stove, splash grease everywhere, and set off the smoke alarm.
  • You can read about my dish on cooking with essential oils here and real salt here.

Directions:

  1. Prep the bacon, and while it’s baking – chop the cabbage, onion, and garlic.
  2. Heat a large pan to medium heat with 2 tablespoons olive oil for turkey bacon or 4 tablespoons for the vegan / vegetarian option using coconut bacon.
  3. Pull the bacon from the oven, and pour a little of the grease, and put the bacon back in the oven. Obviously, skip this part if you are using coconut bacon.
  4. Add the cabbage, onion, and garlic to the pan.
  5. Chop the red bell pepper next, and then add it to the pan (I like it a little crisper so I don’t cook it right away).
  6. Continuously sauté vegetables and add the Young Living Black Pepper Essential oil, paprika, chili powder, onion salt, and salt. The secret to this dish is the chili powder, and I like the subtle flavor of the Black Pepper essential oil. 
  7. Vegetables will be tender and done at approximately the same time as the bacon. Pull your bacon off the pan, and chop it into small chunks with a knife.
  8. Mix the bacon and the veggies together, and serve.

My son and I ate it as a complete dish. My 4-year-old gobbled it up!! He said that it needed the bacon because he didn’t like the cabbage and peppers alone; that’s cool with me – when he eats cabbage and peppers, I do a happy dance!

img_8935

logo-small

Cashew Mozzarella Cheese

I tried Daiya cheese when I first found out that I had a dairy sensitivity, but it has a very strong flavor that I didn’t like. I was sad that I would never have a tasty mac n’ cheese or a lasagna again. I had never heard of cashew cheese, until I went to this brick stove vegetarian pizza place in St. Louis called Pizzoli’s; the pizza was amazing, and you would have never known that the cheese was vegan! It tricked my husband, and my kids said it was their favorite pizza.

Then, I started thinking about making my own cashew cheese. I saw Sunwarrior post a DIY cashew mozzarella cheese on Facebook, but I adapted it by adding Redmond Real Salt, and garlic; I wanted a little more flavor.

Let’s talk salt for a minute. People think that salt is bad for them and it is! “Regular table salts have been heat processed and stripped of their natural trace minerals.” However, I specifically use Redmond Real Salt, because it is unrefined and full of  60+ natural minerals. You can read about it on their website: http://www.realsalt.com. Our bodies need these minerals, and it’s especially beneficial for people like me with thyroid issues to take a 1/2 – 1 teaspoon in warm water a day. Ditch your table salt and buy Real Salt! Back to cheese…

Here are the things that I learned while making this cheese:

  1. Tapioca starch is the same as tapioca flour. I stood in the aisle searching for a while until I realized that I wasn’t reading the fine print on the bag. #mombrain
  2. Nutritional yeast is not the same as active yeast or baking yeast. It is actually a protein that give the cheese a nice flavor too! It’s not located near the normal spices and yeast in the baking aisle. I found it in the bulk section at Fresh Thyme. 
  3. You have to soak your cashews. It makes them soft, and also helps them to release enzymes so that they are easier to digest. Let’s be honest, many of us are giving up dairy because of the gas and other stomach issues it causes, and we don’t need it from nuts too! You want to soak them at least 4 hours. I soaked them for 11 hours. 
  4. You can add basil for added flavor, and it tastes great on pizza or lasagna.

Cashew Mozzarella Cheese

  • 2 cups cashews
  • 2 tablespoons lemon (~½ a lemon)
  • 5 tablespoons tapioca starch
  • 1 tablespoon olive oil
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • 1 cup water
  • 1/4 tsp Redmond Real Salt (add according to your taste)

Directions

  1. Soak your cashews, for at least 4 hours.
  2. Pour out the water and rinse the cashews until the water is clear.img_9015
  3. Put all  ingredients in your blender and mix until smooth. I used my Vitamix, and the result was creamy. img_9051-updated
  4. Heat on medium heat on the stove in a large pot and have a rubber spatula ready. Constantly stir and scrape the sides until the cheese is thickened.img_9056
  5. Salt to taste, but you can wait depending on how you are going to use the cheese. I added additional flavor to the cheese by using it in a sauce with a variety of spices.
  6. Options: (1) If you aren’t going to use the cheese right away or you want it to be pretty and smooth in appearance – pour the mixture into a metal pan and freeze it for an hour. Then you cut it into cubes, and place the cubes on pizza for example. (2) Use it immediately – I was not worried about the appearance of the cheese and I didn’t need it in perfect squares, so I scooped the cheese right out of the pot and made a lasagna; I’ll post my recipe for that next!