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Secret Recipe Club May: Broccoli Salad

19 May

This month for Secret Recipe Club, I was assigned Erin’s blog, Making Memories with Your Kids, and I am so glad!  I have always wondered about broccoli salads.  I would see them at delis, supermarkets, and backyard parties… yet, honestly, I’ve never tried it.  After much searching on Erin‘s blog (was very torn between broccoli salad or deep fried green beans), I came across the broccoli salad recipe.  Yum!

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Herbed Broccoli Salad

Serves 2

 

1 cup broccoli flowerets, chopped very small

1/4 cup Vegenaise, or any vegan mayo you prefer

1 tsp rice vinegar

1 tsp agave syrup

1/2 tsp pink Himalayan sea salt

Fresh ground black pepper, to taste

1/2 tsp Frontier brand garlic and herb seasoning

1/4 tsp dried minced onion

1/4 tsp dried chives

 

Directions:

Place all ingredients in to a medium mixing bowl and mix well.

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Let sit in the refrigerator at least an hour before serving to let the flavors work their way through the broccoli.  Enjoy!

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Secret Recipe Club
 

Creamy Tomato Soup for the Soul

27 Mar

Yesterday was a crazy day! Cape Cod got hit with an insane snowstorm + hurricane!! The house was shaking and we even lost power for a few moments! But we made it… and today the sun is shining and its like yesterday never happened :D

Weather was my inspiration for some warming and soothing tomato soup.

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Creamy Tomato Soup

Yields 4 servings

1 Tbsp avocado oil (or any oil of your choice)
1 medium yellow onion, diced
4 garlic cloves, diced
1 (28 ounce) can crushed tomatoes
1\4 cup coconut milk
1\4 cup unsweetened original dairy-free milk (feel free to use all coconut milk or all dairy-free milk)
1\2 cup water; more or less depending on the consistency you prefer
1 Tbsp agave nectar
1\2 tsp sea salt + a pinch more for seasoning the onions
3\4 tsp Italian seasoning
Fresh ground black pepper, to taste

Directions:

In a large stockpot, heat the oil over medium heat and add the chopped onions.  Cook for a few minutes until lightly browned, about 5-8 minutes.  Season with a pinch of sea salt and fresh ground black pepper.  Once cooked, add the garlic and cook for about a minute more.

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Move the onions and garlic towards the sides of the pan exposing the brown bits that have formed on the bottom of the pan.  Spoon in a little of the liquid from the can of tomatoes and scrape the brown bits up with a wooden spoon.  Add the remaining can of tomatoes along with the remaining ingredients.

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Stir well and let this cook over low heat for about 10 minutes until all the flavors have combined.  If you prefer your soup chunky, then serve as is.  Otherwise, use either an emersion blender (best method) or a blender/food processor (be careful with hot liquids) and puree until smooth.

Serve hot and, if you want, top with a sprinkle of nutritional yeast and some avocado!

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Recipe Redux: Hoppin’ John Salad

21 Dec

It’s been a busy month (hence not posting for a month… sorry), but I was so excited and ready to post again for Recipe Redux!  This month’s theme was very fun: “Good Luck Foods.”  My “lucky” recipe is Hoppin’ John Salad, which is said to “bring a prosperous year filled with luck.”  The black eyed peas are a symbol for coins and the kale is a symbol for money, since it is the color of green bills.

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recipe redux

Hoppin’ John Salad

Yields 4 servings as entree

 

2 tablespoons walnut oil (or any oil you prefer)

1 medium yellow onion, diced

1 medium red bell pepper, seeds removed and diced

2-3 garlic cloves, diced

3-4 large leaves organic kale, ribs removed and sliced thin

1/4 cup vegetable broth

2 (15 ounce) cans black eyed peas

Salt and fresh ground black pepper, to taste

Cooked brown rice, optional

Avocado, optional, as garnish
 
Directions:
 
In a large heavy bottomed pot, heat the oil over medium-low heat.  Add in the onion and saute until soft.  Add the red bell peppers and garlic and stir well, cook 2-3 minutes, or until slightly softened.

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To the pot, add the kale and broth.  Cover the pot and turn the heat to low.  Cook for 5-7 minutes, or until the kale is dark green and just cooked.  Add the black eyed peas, stir well and cook just until heated through.

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Serve with brown rice and avocado, if desired.
 

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