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Recipes
Kale Salad, Melt In Your Mouth
By seamline
Sometimes I wish I had a magic wand, so I could wave it and make everyone love kale as much as I do
- 1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry
- 1/3 cup currants (or chopped raisins)
- juice of one lemon
- 1 tbsp of olive oil
- 1 tsp local honey
- 1/2 cup pine nuts toasted
- salt and pepper to taste
- 4 tbsp grated raw parmesan cheese
- Instructions
LEMON MERINGUE PIE WITH COCONUT FLOUR CRUST [VEGAN, GLUTEN-FREE]
![LEMON MERINGUE PIE WITH COCONUT FLOUR CRUST [VEGAN, GLUTEN-FREE]](/media/7d/d8/fc5346a881778e764fd13ab970f2e2dc9e2c.jpg/tsp/lemon-meringue-pie-with-coconut-flour-crust-vegan-gluten-free.jpg)
By seamline
THIS RECIPE IS : Dairy FreeGluten-free RecipesGrain Free RecipesVeganWheat Free
- FOR THE CRUMBLE DOUGH:
- 1/8 cup, plus 1 tablespoon refined coconut oil, solid
- 1 3/4 tablespoons sugar
- Scant 1/4 cup coconut flour
- 1/4 cup almond meal
- A pinch of salt
- FOR THE LEMON CREAM:
- Juice of 2 lemons
- Zest of 1 lemon
- 3/4 cup, plus 1 3/4 tablespoons non-dairy cream
- 2 tablespoons refined coconut oil
- 2 tablespoons agave nectar, more or less to taste
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon agar agar
- A tiny pinch turmeric powder, for color (optional)
- FOR THE MERINGUE:
- 3 cups, plus 2 3/4 tablespoons very cold aquafaba (liquid from a can of chickpeas)
- 3/4 cup powdered sugar
- Juice of 1/2 lemon
Gazpacho, Richard's
By seamline
From the Free Press years ago
- 1/2 c diced celery
- 1/2 c green peppers
- 1/2 c thinly sliced cucumbers
- 1/2 c diced tomatoes
- 1.5 c vegetable juice (V8)
- 1 can tomato soup (regular size) and 1 can water
- 1 T wine vinegar
- 1T Italian salad dressing
- garlic to taste
- 1/8 t pepper
- 4 dashes of Worchester sauce
GRAVY, EASY VEGAN
By seamline
4.88 from 16 votes EASY VEGAN GRAVY Easy-to-make 15-minute vegan gravy! Saucy, hearty, flavorful, customizable,
- 1 ounce dried porcini mushrooms (or sub 2 cups chopped cremini or shiitake mushrooms as the recipe is written*)
- 2 1/2-3 cups vegetable broth (or store-bought - we like Imagine brand best!)
- 2 Tbsp olive or avocado oil (if avoiding oil, sub water)3/4 cup diced yellow or white onion
- 3 cloves garlic, minced
- 3 Tbsp cornstarch (or all purpose flour or arrowroot starch)
- 1 tsp minced fresh thyme (or sub dried)
- 1 Tbsp minced fresh rosemary (or sub dried)
- Sea salt and black pepper to taste
- 1/4 cup unsweetened plain almond milk (optional)
Raspberry Oat Squares, Gluten-Free, Dairy-Free
By seamline
By Eve Becker Sweet and satisfying, these squares are packed with whole-grain nutrients from gluten-free oats, as w...
- 1 cup certified gluten-free rolled oats
- 1/4 cup teff flour
- 1/4 cup amaranth flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca starch/flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1/2 cup (1 stick) unsalted butter or dairy-free margarine, softened
- 1/2 cup packed brown sugar
- 1 large egg or 1/2 cup mashed ripe banana or 3 tablespoons unsweetened applesauce
- mixed with 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 cup raspberry preserves
- 1/2 cup fresh raspberries, more if desired
Salmon with Spinach and Mustard
By seamline
tasted it at the cooking demo at Specialty Showrooms
- Large fillet of salmon
- Large onion, chopped
- fresh garlic
- fresh mushrooms, chopped
- 1 -red pepper (optional)
- 2 - pkgs. chopped frozen spinach, thawed, drained
- 2 -eggs
- Feta cheese
- Grey Poupon Mustard
Rosemary Crackers
By seamline
Elana's Pantry Vegetarian, Gluten free, Paleo
- Produce
- 2 tbsp Rosemary, fresh
- Refrigerated
- 1 Egg, large
- Baking & Spices
- 1 3/4 cups Almond flour
- 1/2 tsp Celtic sea salt
- Oils & Vinegars
- 1 tbsp Olive oil
Chickpea and Tomato Salad with Fresh Basil
By seamline
Approx Nutritional Information per serving Servings Amt per Serving 2 half the recipe – About 250g Calories Fat
- 1 can chickpeas, drained and rinsed
- 1 About 1 pint grape tomatoes, halved
- 25 large basil leaves, chopped
- 3 cloves of garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tsp olive oil
- 1/2 tbsp honey (10g)
- pinch of salt
PLANTAIN CHIP NACHOS
By seamline
AUTHOR: Danielle Walker - AgainstAllGrain
- 3 ounces plantain chips (I use either Inka Chips or Trader Joe’s brand)
- 1/4 cup leftover chicken or beef taco meat
- 1/3 cup shredded cheese (my favorite so far has been a goat’s milk gouda cheese or raw cheddar cheese)
- 2 tablespoons salsa of choice (I love the Organic Tomatillo and Roasted Yellow Chili Salsa)
- 1/2 avocado, diced
- 2 tablespoons slice black olives
- other toppings: guacamole or avocado crema