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Recipes
Layered Vegetable Bake...
By vdub
Pre-heat oven to 180ºC Line a Kitchenware Direct Terrine Dish with baking paper Sprinkle the zucchini and eggplan
- 2 Tsp Coconut Oil
- 1 Zucchini Sliced Finely, lengthways with a mandoline
- 1 Medium Eggplant Sliced As Above
- 1 Medium Sweet Potato Sliced As Above
- 5 Large Tomatoes Diced
- 1 Cup Water
- 1/2 Cup Fresh Basil
- 1 Garlic Clove Minced
- Pinch of Coconut Sugar
- Pinch of Salt and Fresh Pepper
- Vegan Cheese or Choice (Optional) Or My Creamy Cashew Cheeze Sauce
Beetballs
By vdub
Place the mushrooms in a small saucepan and add 1 cup of water
- 1/2 ounce dried porcini mushrooms
- 1 medium beet
- 1/2 cup raw pecans, almonds, or other nuts (see note for low-fat alternative)
- 1/2 medium red or yellow onion, coarsely chopped
- 2 cloves garlic, chopped
- 1 cup cooked chickpeas
- 2 tablespoons ground flax seeds
- 1 tablespoon nutritional yeast
- 2 teaspoons oregano
- 1 teaspoon smoked paprika (mild or spicy)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon rubbed sage
- 1/4 – 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hickory smoked salt or Liquid Smoke (optional)
Gluten Free Pizza
By vdub
1. Because the beets and squash take longer to cook than the pizza itself, I like to roast them first
- 1 gluten-free Udi’s thin pizza crust *
- 1 & 1/2 tablespoons butter (I prefer organic, pastured, full-tilt butter)
- 2 cloves garlic, minced
- squeeze of honey (1-2 teaspoons)
- 1 cup thinly sliced ridicchio
- 1 cup mixed squash chunks (3/4 inch squares)
- 1 beet, washed and cut into chunks, no need to peel (3/4 inch squares)
- cheese (I used a mix of 3 different kinds)
- OR
- 1 gluten-free Udi’s thin pizza crust *
- 1 & 1/2 tablespoons butter
- 2 cloves garlic, minced
- squeeze of honey (1-2 teaspoons)
- 2 roasted green chiles, peeled, de-seeded and chopped
- 2 tomatoes chopped *
- 1 can sliced black olives
- 1/4 cup corn
- 1/4 cup diced onion
- cheese
Minestrone
By vdub
Add diced onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your crock...
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 1 (28 ounce) can of diced tomatoes
- 2 (15 ounce) cans of cannellini beans, drained and rinsed
- 3 cups low-sodium vegetable stock
- 3 cups water
- 8 ounces of uncooked ditalini pasta
- 12 thin asparagus spears, stems removed and cut into thirds
- 1 cup of frozen sweet peas
- 1 (6 ounce) bag of fresh spinach
- 1/3 cup freshly grated romano cheese + more for topping
- salt and pepper to taste
Potato Salad with Cabbage and Spicy Mustard
By vdub
Put potatoes into a large pot, cover with salted water and bring to a boil over medium high heat
- 2 pounds small red potatoes, quartered
- Salt to taste
- 1/4 cup apple cider vinegar
- 2 tablespoons spicy Chinese mustard
- 2 teaspoons honey
- 1 tablespoon sunflower oil
- 1 tablespoon sesame oil
- 1 cup shredded Napa cabbage
- 1/2 cup grated carrots
- 1/3 cup thinly sliced green onions
Kale Salad
By vdub
Mix all dressing ingredients together and set aside
- Dressing:
- 6 large Kale leaves – de-stemmed
- 1 Carrot – peeled and shredded
- 1/2 Red Pepper – diced small
- 3 Green Onions – cut on diagonal
- 1/4 cup Almond Butter
- 1/2 Lemon juiced, about 2 Tbsp
- 1 Tbsp Coconut Nectar or Agave
- 1/2 tsp Sambal oelek, or minced chili
Chickpea Protein Energy Balls
By vdub
Process cooked chickpeas in the processor until well ground and then transfer to a large bowl
- 2 cups cooked Chickpeas
- 1/2 cup SunWarrior Vanilla Protein
- 1/2 cup vegan Chocolate chips
- 1/2 cup Coconut flakes
- 1/2 cup Rolled Oats
- 1/2 cup Almond butter
- 1/3 cup Maple syrup
- 1 tsp Vanilla
- 1/2 tsp Salt
Gluten Free Bread
By vdub
- Preheat oven to 400 degrees - Stir flours, starch, salt, gum, baking soda, and baking powder until well combined
- Dry ingredients:
- 1 1/2 cups potato starch flour
- 1 cup sorghum flour
- 1/2 cup rice bran
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1 teaspoon salt (My friend Christine suggested more salt – you decide.)
- 2 tablespoons baking powder (I use this gluten-free/corn-free brand.
- 1 1/4 teaspoons baking soda
- 2 teaspoons guar gum (If you can tolerate xanthan gum, Carol Fenster has concluded the perfect combination is equal parts of xanthan and guar gum.)
- Wet ingredients:
- 2 cups water
- 3 tablespoons olive oil
- 1 1/2 tablespoons blackstrap molasses
- 2 tablespoons apple cider vinegar
- Extra water as needed
- Toppings:
- Sesame Seeds
Zucchetti with Red Pepper Sauce
By vdub
Process all ingredients together except the zucchini noodles and parsley
- 2 Zucchini – peeled and spiralized
- 1 large, or 2 small Red Peppers - chopped
- 1/4 cup Parsley – stems removed and chopped
- 1 Garlic clove
- 2 Tbsp Olive oil
- 1 Tbsp Lemon juice
- 1/4 tsp each of Salt and Pepper
Master Cleanse Salad
By vdub
Instructions Add the vegetables in a large bowl and toss to combine
- 1 small broccoli head, rinsed and cut in small florets
- 1 zucchini, shaved
- 1 avocado, peeled and cut in cubes
- 1 bunch watercress, rinsed
- 1 small red onion, cut in thin rings
- 1/2 lemon, juice only (you can also use lime)
- 1 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt
- 1 tbsp chia seeds
- 1/4 cup toasted almonds, crushed