Tag Archives: dairy free

Jicama-Mango​ Slaw with BBQ ‘Pulled Pork’

It’s crockpot season here at my house! I’m loving comforting soups, chilis, and warming dishes. Trader Joe’s had some jicama and I got inspired. What is better with slaw than a ‘pulled pork’ slider? And, these sliders will blow your mind. I served them at my friend’s baby shower, and our colleague’s husband ate them up not knowing that they weren’t pulled pork! Regardless if you eat meat or jackfruit, this slaw is as wicked good as the sauce I used on the jackfruit.

DON’T FORGET TO PIN

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Jicama-Mango Slaw with BBQ 'Pulled Pork'

  • Servings: 10
  • Difficulty: easy
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This jicama-mango slaw is served over mango BBQ pulled jackfruit is easy, gluten-free, and vegan. It features Wildtree Chipotle Lime Rub and Wicked Good Slower Cooker Sauce.

Tips: I used gluten-free Schar Ciabatta Rolls

Ingredients

BBQ Mango Pulled “Pork”

Jicama-Mango Slaw

  • 9 oz of shredded slaw
  • ¼ cup jicama, chopped
  • 2 tablespoons cilantro
  • ¼ cup vegan mayo
  • ½ of a mango, sliced
  • Juice from ½ of a lime

[/recipe-directions]

  1. First, put the Wildtree Chipotle Lime Rub on the jackfruit. Stir to coat.
  2. Add the jackfruit to slow cooker.
  3. Peel and slice one mango.
  4. Purré the mango with 1/4 cup  Wildtree Wicked Good Slow Cooker Sauce, add it to the jackfruit and let it cook in the slow cooker on low for ~3 hours. When the jackfruit is done, add the remaining 1/4 cup of sauce to the jackfruit. Shred it with two forks.
  5. In a medium mixing bowl, prepare the slaw. Add the vegan mayo (I used Just Mayo) and lime juice, stir to combine.
  6. Peel and chop the second mango in half.
  7. Chop the jicama.
  8. Incorporate the mayo mixture with the slaw, add cilantro, sliced mango, jicama and add salt and pepper to taste.
  9. Make the sandwich sliders.

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susanellenlogoweb

Protein Loaded Pizza Sauce

pizza-sauce

We love pizza, but finding gluten and dairy-free pizza in a restaurant is hard. So we make “pizza night” into a fun activity to do with the kids! It’s great, until my daughter has a breakdown after she slops the sauce onto the edge of the crust or doesn’t spread the cheese evenly (I keep my Tranquil Roll-On handy with this child at all times). Sometimes she complains that sauce is too spicey too. So, I set out to make my own. I found a recipe on food.com that included fennel seed, and I changed it a lot. I hate that most sauces have cane sugar and parmesean cheese. If I’m going to have cane sugar, it better be a very tasty dessert – preferably with chocolate.

I’m always trying to find more ways to increase protein in our diet. I was at Fresh Thyme looking for Baking Powder, and I came across Bob’s Red Mill High Protein TVP (textured vegetable protein). The bag says “it takes on the flavor of whatever recipe to which it is added.” I thought it would be great not only for the pizza sauce I was making, but also chili and soups. The sauce turned out great, and you wouldn’t know that I added anything to the sauce by the taste. It does have soy; if you have a soy allergy, make the pizza sauce without it!

This recipe makes 4 small gluten-free pizzas, and I tripled it in order to make 4 small gluten-free pizzas, and an eggplant pizza bake. I love it when I can to turn one dish into two for multiple nights! Plus, it’s always convenient to make extra sauce and have it ready in the freezer!

Ingredients

  • 2 tablespoons organic olive oil
  • ½  cup shallots finely chopped
  • ¼ cup celery (~1 stick) finely chopped
  • 1 clove garlic minced
  • 1 (14.5 ounce) can organic tomato sauce (I used Kirkland brand from Costco)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon Redmond’s Real Salt
  • ½ teaspoon coconut sugar
  • ¼  teaspoon black pepper
  • 1 small bay leaf
  • 1 teaspoon fennel seed
  • 1/3 cup Bob’s Red Mill High Protein TVP (textured vegetable protein) (optional)

 

Directions

  1. If you are going to include Bob’s Red Mill High Protein TVP, boil the water. Add a little less than ⅓ cup of boiled water over ⅓ cup of protein. The bag recommends 1 cup protein to ⅞ cup water, so that’s how I did the math as best as I could. Set the protein mixture aside and let it set for 10 minutes.img_0779
  2. Finely chop shallots and celery (I sliced the celery stick into 4 tiny strips and then chopped it).img_0778 
  3. Smash your garlic with the flat part of your knife and then mince.
  4. Sauté veggies in a large skillet until very tender and almost translucent.
  5. Add all remaining ingredients and let simmer for 30 – 60 minutes.
  6. Get your pizza ready!!!img_0804

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

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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 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