I’m just going to post a link to this recipe–I made it as described on Rubies and Radishes and it’s great! I used coconut milk and not the cream, because that’s what I had, but I think the cream would yield a better texture. The coconut whipped cream turned out well, too. Can’t wait to try it again!
- 1 small onion, cut into eighths or so
- 4 garlic cloves, quartered
- 2-inch piece ginger, coarsely chopped
- 2 tsp coriander seeds
- 1 cinnamon stick
- 2 pods star anise
- 6 cloves
- 4 c vegetable stock
- 4 c water
- 3 T tamari or gluten free soy sauce (what exactly is the difference??)
- salt to taste
- 1 lb rice noodles
- assorted veggies, cut into bite-sized pieces (broccoli, pea pods, onion, bok choy, celery, carrots, etc)
- 8 oz tofu, cubed tinily and fried or sautéed (OR some little cooked shrimpers)
- 6 scallions, sliced thinly
Table salad and condiments:
- 1 1/2 c bean sprouts
- handful of basil, mint and/or cilantro leaves
- 2 limes, wedged
- sriracha and hoisin sauce
Heat a large pot over medium-high. Add onion, garlic, ginger, coriander seeds, cinnamon stick, star anise, and cloves and dry-roast, stirring occasionally, until vegetables begin to char. Add stock, water, and tamari and bring to a boil. Turn heat down to medium-low, cover, and simmer for 25 minutes. Strain into clean pot and discard veggies and spices. Taste broth and add salt if desired. Keep warm over low heat.
In the meantime, prepare rice noodles. Place them in a large bowl and pour boiling water to cover, soak 20 minutes.
When you are ready to assemble the soup, add tofu (or shrimp) to warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Ladle the hot soup over noodles. Serve the bowls of pho with the table salad, hoisin sauce, and sriracha for everyone to season to taste.
Makes 4 to 6 servings
adapted from Delicious Living
Lemony and yummy! The tartness of lemon balances the savory and earthy flavors perfectly. I used kale instead of chard and left out the bay leaves and kombu (only because I didn’t have any on hand). So next time, I’ll try them out. A little of this goes a long way–it’s hearty! Perfect for this late winter Saturday that I swear I thought was supposed to be early spring….
Red Lentil and Kale Soup
- 1 T olive oil
- 2 leeks, sliced (wash well!)
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 4 c vegetable (or chicken) broth
- 3 c water
- 2 c red lentils
- 1 T lemon zest
- juice of 1 lemon
- 1/2 bunch kale, coarsely chopped
- 1/3 c minced fresh parsley
- lemon wedges to garnish
- (2 bay leaves)
- (1 small strip kombu ~1-3″)
Heat oil in large soup pot on medium, add leeks, garlic, and celery and cook 5 min or until leeks are clear. Add broth, water, lentils, (bay leaves, kombu) and bring to boil. Reduce heat and simmer, uncovered, for 20 min or until lentils are tender. Add lemon zest, juice, and kale, and cook 10 more min. Remove bay leaves and kombu, if used, and stir in parsley before serving. Season to taste with salt and black pepper. Serve with lemon wedges to garnish.
Oh, Ranch Dressing, how I’ve missed you! It’s not EXACTLY like the real thing, but pretty damn close! Takes 5 minutes to make, but chill for a few hours to let the flavors blend.
This is coconut kefir, an acquired taste for sure, but great blended into sauces and dips with strong flavors.
Vegan Ranch Dressing
- 1/2 c coconut kefir
- 1/2 c Vegenaise (or vegan mayo of your choice)
- 1 tsp dried parsley
- 1/4-1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/8 tsp sea salt
- several grinds of black pepper
Combine all ingredients in bowl and whisk until blended well. Chill in refrigerator for at least an hour to allow flavors to get to know each other. :) Dip anything and everything in it!
This has got to be one of the easiest and tastiest things I’ve ever made! And you can have 2 giant bowls in a row and not get upset because the only ingredients are veggies, spice, and a little coconut oil. :) Top with roasted squash seeds.
3-Step Roasted Squash Soup
slightly modified from a Vega recipe
- 1 small onion
- 2 stalks celery
- 1 large carrot
- 1 clove garlic
- 1 medium squash of your choice (I used pumpkin, but next time–acorn or butternut)
- salt & pepper to taste
- 1 tsp cinnamon
- 1 T coconut oil
- dulse flakes
- roasted squash seeds
Step 1: Start squash roasting at 350˚: halve, coat with coconut or olive oil, and place cut-side down on a baking sheet. Remove from oven after 30-40 minutes, or when flesh is tender.
Step 2: Meanwhile, chop onion, celery, carrot, and garlic, place in saucepan, cover with water, and boil for 25-30 minutes.
Step 3: Remove skin from squash and add to blender with veggies, salt & pepper, cinnamon, and coconut oil (make sure squash and veggies are cooled enough to not explode when you start whirling!). Blend until smooth, adding water if desired to thin the soup. Reheat in saucepan if necessary.
Top with dulse flakes for a little ocean saltiness and roasted squash seeds for a little crunch, and eat immediately. Seriously, don’t wait–this stuff is good!
It’s soooo good! And you just feel healthy. It’s easy, quick, and satisfying–perfect for school/work lunch. You can use only 2 c of quinoa if you’d rather have a slightly lighter salad.
- 4 c kale, torn into little, tiny, baby pieces
- 2 1/2 c cooked quinoa
- 1/2 c almonds, toasted and chopped
- 1 apple, chopped (preferably something tart like honeycrisp or granny smith)
- 2 1/2 T lemon juice
- 2 T olive or grapeseed oil
- 1/2 T agave or honey
- 1/8 tsp cayenne
- 1/8 tsp salt
Put the quinoa on to cook first–either measure out, or I just boil some water and throw the quinoa in like I’m making pasta and strain it afterward. While that’s cooking, shred the kale by hand, tearing it into smaller and smaller pieces. This allows it to be integrated into the quinoa better, but it also breaks down the kale and makes it less fibrous. You could steam it if you’re completely averse to raw kale, though. Also, toast, cool, and coarsely chop the almonds. Whisk dressing ingredients together, season with cayenne and salt to taste.
When quinoa is done, strain and add to shredded kale, stirring to cool. Add almonds, apple, and dressing, mixing well. Eat immediately!
Gluten-free, dairy-free, egg-free, grain-free (buckwheat groats are actually fruit seeds!). You can get buckwheat roasted (as kasha), or raw. Kasha is nuttier and kind of earthy compared with the raw groats. Find more info about buckwheat here. This is a great fall dish, hearty and warm with a salad. I had it with squash last night. :) I think mushrooms could work well in this…will try it next time!
- 1 cup kasha
- 2 cups water, boiling
- 1 medium onion, thinly sliced
- 1 T grapeseed oil
- 1 tsp thyme, dried (or 2 tsp fresh)
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 c walnuts, toasted
Bring water to a boil in a medium saucepan. Add kasha, salt, and pepper; lower heat to simmer. Cook until kasha is tender and water is absorbed, about 12 minutes. Remove from heat and cover for 10 minutes. Meanwhile, heat the oil over medium and add onions, thyme, and a pinch of salt/pepper. Sauté for 5-10 minutes, or until onions are browned and soft. Toast walnuts. Combine kasha, onions, and walnuts…enjoy!
This was the surprise favorite appetizer of the evening at last night’s surprise retirement party (congratulations, Mom!). The spice measurements are close estimates…I did some little-of-this-little-of-that to taste and don’t have the exact final amounts, but that’s all part of the fun, right? :) The original recipe is here; I made some adjustments and added a couple things.
I served it with gluten-free crackers, but veggies would be great, too. It’s similar to chickpea hummus, but lighter and (I thought) more flavorful. Let me know what you think!
- 2-3 zucchini, cut into large chunks
- 3/4 c tahini
- 3 T lemon juice
- 3 T water
- 2 T olive oil
- 2-3 cloves garlic, crushed
- 1/2 tsp sea salt plus a little bit more :)
- 2 tsp cumin
- 3/4 tsp paprika
- several grinds of black pepper
- dash of cayenne
Blend the zucchini, lemon juice, and olive oil in a food processor until you have a paste, then add remaining ingredients and blend until smooth. Then blend a little more to get it really smooth. Use the water (or more lemon juice or olive oil, if desired) to find the consistency you want. Adjust the spices as you like and refrigerate at least an hour before serving to let the flavors blend.
Most importantly, don’t let anyone talk you out of trying this recipe because it sounds “weird.” ;)
This. bread. is. amazing. It’s grain-, gluten-, and dairy-free…and still tastes like bread! Great for breakfast due to the high protein content from eggs and pumpkin seeds. This recipe is from Affairs of Living, a great blog with lots of gluten-free and “allergy-friendly” recipes. I’ve changed a few little things, like honey instead of palm sugar, which makes it not as much of a sweet dessert bread…adjust sweetness to taste or check out the original recipe. Next time, I want to see what happens if I add more chocolate and a couple of tablespoons of applesauce for some additional moisture.
Grain-Free Chocolate Pumpkinseed Bread
- 1 cup raw pumpkinseeds/pepitas
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp stevia powder
- 3/4 tsp sea salt
- 1/2 cup extra virgin olive oil
- 4 heaping tsp honey (or to taste)
- 8 large eggs (I used 5 whole eggs and 3 egg whites)
Heat a large saute pan over medium heat and add pumpkin seeds. Toast until golden brown, fragrant, and just starting to pop, about 5 minutes, stirring often to prevent burning. Remove from heat and let cool.
Preheat oven to 350º F and line a bread tin with parchment.
Grind 1/2 cup of toasted pumpkin seeds in a food processor or coffee grinder until fine and powdery. Place ground seeds in a medium bowl and add coconut flour, cocoa powder, baking powder, cinnamon, stevia powder, and salt. Whisk until totally mixed. Set aside.
In a large bowl, whisk together eggs until smoothly scrambled, then whisk in olive oil and honey until evenly mixed. Add flour mixture and stir until just moistened, then stir in remaining toasted pumpkin seeds, reserving a few for sprinkling on the top of the loaf, if desired. Batter will be very thick.
Spread evenly and firmly into parchment-lined bread pan, smoothing top with a rubber spatula, and sprinkle a few remaining seeds on top if desired. Place pan in pre-heated oven and bake for 35-40 minutes, or until a knife or toothpick comes out clean. Let cool for 5 minutes, then pull up on the edges of parchment to release bread from the pan and let finish cooling on a wire rack. when ready to serve, peel away parchment and slice.
Serve bread warm or cooled. Flavor improves as it sits. Store at room temperature for up to five days.
Back to posting for the remaining summer…not even sure this should be called “part-time” Paleo anymore, but whatever! Sorry for no photo. :)
Curried Red-Lentil Soup (with optional mustard sour cream)
- 1 1/2 c red lentils, rinsed
- 1/2 c green lentils, rinsed
- 2 c stock of choice
- 6 c water
- salt & pep to taste
- 2 T olive oil
- 2 carrots, finely diced
- 1 onion, finely diced
- 1 rib celery, finely diced
- 3 tsp curry powder, or to taste
- 1/2 c dry white wine
optional mustard sour cream:
- 1 T Dijon mustard
- 1 tsp curry powder
- 1/2 c sour cream or equivalent
- sweetener to taste
- Bring green lentils, stock, water, and pinch of salt to boil in large pot. Reduce to low and simmer, stirring often. Add red lentils after about 10 min and continue cooking until all are tender, 20-30 min.
- Meanwhile, in small saucepan, heat oil over medium. Add carrots, onion, and celery. Cook, stirring often, until soft, ~5 min. Stir in curry powder and cook 1 min. Add wine and increase heat to boil until slightly thickened, 2-3 min.
- Stir curry mixture into lentils, add salt & pep to taste, and cook on medium until flavors have blended, ~ 10 min.
- To make sauce, whisk all ingredients together until smooth. Top with sour cream (if desired), and serve.