Tag Archives: dairy free

Cauliflower Tots w/ Buffalo Thousand Island

I must admit I had never eaten cauliflower until about a year ago (You’re seeing a pattern here).  And I’m thirty. I know, it’s kind of crazy, but honestly, it was a little weird to me.  And chalky.  And not broccoli.  I LOVE broccoli.

But my curiosity got the best of me, and I went for it.  Cauliflower “rice,” cauliflower “potatoes,” and my favorite, roasted cauliflower and chickpeas with a mustard dressing.

I was diggin’ it. And diggin’ in.

Then football season came around, and I kept seeing those buffalo cauliflower wings all over social media.  I had no idea I missed chicken wings until I saw those suckers.  We’ve perfected this recipe by now, but along the way, I saw this concept for the tater tots.

I’ve made them a couple of times to get them where we like them (and to make some adjustments for allergies/intolerances).  Last time I made them, I sat on that couch, chewing slowly, absolutely flabbergasted that there wasn’t actual cheese in these things.  If you’re dairy free, you know these moments don’t come often, but when they do, relish in them. Remember them.  Love them.

So here’s our version–they are perfect as a side to a burger (veggie or with meat!) or as an appetizer for a get together!  Don’t forget to serve it with the Buffalo Thousand Island sauce 🙂


Cauliflower Tots w/ Buffalo Thousand Island
 
Ingredients
Tater Tots:
  • 2 cups cauliflower florets, steamed & soft (about 5-7 minutes of steaming)
  • 1 "flax egg" (mix 1 Tablespoon of ground flaxseed and 3 Tablespoons of water in a small bowl and set aside for 5 minutes)
  • ½ cup onion, peeled & diced
  • 3 T fresh parsley, chopped finely
  • ¼ cup Nutritional Yeast (found at health food store)
  • ¼ cup buffalo sauce (like Frank's)
  • ½ cup breadcrumbs
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
To fry:
  • gluten free flour (or flour) blend for dusting
  • 2 tablespoons grapeseed oil
Buffalo Thousand Island Sauce:
  • ¼ cup Vegenaise or other vegan mayo
  • 2 Tablespoons organic ketchup
  • 1 teaspoon mustard
  • 1 teaspoon hot sauce
Instructions
  1. Preheat oven to 400 degrees.
  2. After you've steamed the cauliflower, chop as finely as you can.  You can pulse in a food processor, but you don't want it to become mushy. (alternate would be to buy riced cauliflower)
  3. Put chopped cauliflower in a thin kitchen towel and squeeze as much water out of it as you can.
  4. Put all tater tot ingredients in a medium mixing bowl, and stir well.
  5. Heat the oil in a frying pan.
  6. Meanwhile, put a small ball (about a tablespoon) of dough in your hands and form a tater tot.  Put a little bit of water on your hands if mixture sticks to you--that will help!  Sprinkle or roll tater tot in the gluten free flour blend.
  7. Place in the frying pan and fry for about 4-5 minutes, flipping halfway.  You want the outside to be golden brown, and starting to harden.
  8. Place on a greased cookie sheet and bake for 10 minutes.
  9. Flip the tater tots and bake 7-10 more minutes, bumping the heat to BROIL for the last few minutes. Watch carefully that they don't burn or get too brown.
  10. Serve warm with Buffalo Thousand Island Sauce or ketchup.  Enjoy!

 

 

 

 

 

 

 

 

 


Vegetable Pot Pie

This time of year, comfort food is like a hot towel straight out of the dryer after coming in from the cold. It exemplifies its title; it’s truly comfort.

For me, pot pie is the ultimate, and for a long time, I figured we just had to do without.  Our youngest son Beckham is dairy free, soy free, gluten free, egg free, and peanut free (I promise it’s as overwhelming as it sounds), so pot pies seemed like something we had to avoid.

But when I’m determined to do something, I always figure it out. I knew that if vegans could make “cheese” from cashews, then I could figure out how to make my baby a pot pie.

And from that determination, this creation was born.  It’s stellar. It’s shareable. It’s loveable. It’s perfect for this fall weather.

Side view

I hope you enjoy this fall favorite (without all the junk!)

Vegetable Pot Pie
 
Ingredients
Roux:
  • 1 Tablespoon vegan butter
  • 3 Tablespoons all-purpose gluten free flour blend (or regular whole wheat flour if not gluten free)
  • 1¼ cups unsweetened almond milk
Filling:
  • spoonful of vegan butter
  • ½ onion, peeled and diced
  • 2 garlic cloves, peeled and chopped
  • 2 cups frozen mixed vegetables (corn, peas, carrots, beans)
  • 1 russet potato, washed and diced
  • ½ Tablespoon fresh rosemary, chopped
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 2 cups vegetable broth
Topping:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small pan, heat spoonful of butter on medium heat.
  3. Add onion and garlic, and sauté until tender, about five minutes.
  4. Meanwhile, make the roux. In a large pot, heat butter over medium heat.
  5. Once melted, add the flour and whisk until butter is absorbed and mixture is crumbly.
  6. Slowly add in half of the almond milk and whisk until most of the clumps are gone.
  7. Add in the rest of the milk, bringing the mixture to a slow boil. The mixture should thicken.
  8. Reduce heat back to medium and add in the vegetable stock, stirring to combine.
  9. Add in the onion-garlic mixture, potato, frozen veggies, and spices.
  10. Stir to combine.
  11. Cook for 15-20 minutes, stirring occasionally.
  12. Meanwhile, make the biscuit recipe, but you don't have to roll out the dough to make biscuits. Set bowl aside.
  13. Once filling mixture is cooked well, pour into an 8 x 8 pan.
  14. Using a spoon, plop dough mixture on top of filling.
  15. Bake for 20-30 minutes.
  16. Brush melted [vegan] butter on top of biscuits.
  17. Serve with a salad.

 


Shredded Brussels Sprouts Salad

Final

I know Brussels sprouts get a bad rap.  They’re kind of like spinach.  People just think “yuck” when they hear the words without giving them much chance.  But I’m here to set them free.

Surprisingly, I never tasted them until a few months ago (I’ve told y’all my journey has been SLOW!) when my awesome husband made me some roasted Brussels sprouts with a Honey-Sriracha sauce.  Totally blog worthy.  And it’s coming.

But until then, you can enjoy this beautiful fall-tasting salad and all its glory.  I hope it changes your mind on this little boogers, because they really are incredible!

This salad will keep well in the refrigerator well without getting soggy, although mine never lasted that long 🙂

Salad plate

I served this salad for dinner one night as a part of a “cold salad plate” with raw fruits & veggies.  On the plate were two of my all-time favorite salads, Vegan Tuna Salad & Cranberry-Quinoa Salad! You’ll also see this Buffalo Hummus on the plate too!

Shredded Brussels Sprouts Salad
 
Ingredients
  • 1 pound Brussels sprouts, washed, trimmed & cut in half
  • ½ cup walnuts, chopped
  • ½ cup dried cranberries
  • 1 carrot, peeled
Dressing:
  • 6 T olive or grape seed oil
  • 2 T apple cider vinegar
  • 1-2 T maple syrup
  • 1 t coarse ground mustard
  • salt & pepper to taste
Instructions
  1. In a food processor, shred the carrot and Brussels sprouts.
  2. Transfer to a large bowl.
  3. Add all other salad ingredients and stir.
  4. Mix dressing ingredients in a small bowl and whisk until combined.
  5. Pour over salad and stir.
  6. Chill for best results.
  7. Enjoy!

 


Gluten Free Buttermilk Biscuits

2

I know that everybody doesn’t need a gluten free and dairy free biscuit.  But if you’re like me, and you yourself are gluten free by choice or for medical necessity or your household is battling a food related disease or allergy, you know how precious a recipe like this can be.

It has honestly taken me some time to figure this one out to get the recipe just the way we like them.  Now, this is like GOLD in the form of some gluten free flours and vegan butter.

If you are not gluten free, then these biscuits will (of course still taste awesome) lack a certain “fluff” that you are used to.  It’s actually why wheat is so great for baking–the gluten is what helps it have that sponge-y texture. I’m pretty used to the texture of gluten free goods now, but if you’re not, you’ll see these have more of a dense or scone-like texture.

These biscuits are safe for our sweet Beckham who is soy free, dairy free, gluten free, egg free, and peanut free.  He is lucky to have almond milk on the menu–but if you’re baking these for someone who can’t, feel free to sub whatever kind of milk necessary (rice, hemp, etc).  If you aren’t dairy free, regular buttermilk will work for the almond milk/apple cider vinegar mixture.

Alright, roll your sleeves up, throw your apron on, and get baking 🙂  There’s so many amazing reasons in life to eat a plate full of biscuits!

Before making the biscuits, you’ll need to make this Biscuit Mix.  Store it in an airtight container in the fridge for a few weeks.  Don’t worry, I’ll be uploading a Cinnamon Drop Biscuit and Vegetable Pot Pie recipe soon that will help make this mix disappear!

Biscuit Mix
 
Ingredients
  • 2 cups brown rice flour
  • 2 cups sorghum flour
  • 1 cup arrowroot starch (or organic cornstarch)
  • 1 cup potato starch (or tapioca starch) STARCH, not flour
  • 4 teaspoons xanthan gum
  • 5 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1½ teaspoons sea salt
Instructions
  1. Combine all ingredients in a large bowl.
  2. Stir until well combined.
  3. Store in air tight container in the fridge for up to 2 weeks.

 

To make the biscuits:

Buttermilk Biscuits--Gluten Free & Dairy Free
 
Ingredients
  • 2 cups gluten free biscuit mix (recipe above)
  • 3 Tablespoons coconut oil, frozen for 10 minutes
  • 2 Tablespoons vegan butter, melted
  • 1 cup almond milk + 1 T apple cider vinegar (makes buttermilk)
Instructions
  1. Preheat oven to 425 degrees & grease a large baking sheet. (I use coconut oil)
  2. Put the coconut oil in a freezer safe dish or on parchment paper and set in freezer for about 10 minutes. You want it to be hard, but not rock solid.
  3. Combine apple cider vinegar and almond milk in a small bowl and set aside to curdle.
  4. Put biscuit mix in a large bowl & add in frozen coconut oil.
  5. With a biscuit cutter, cut in the coconut oil until it is the size of peas.
  6. Add the melted butter & buttermilk mixture, and stir until just combined.
  7. Lightly flour a surface and your hands. (or use parchment paper)
  8. Put biscuit mixture on the floured surface, and using hands, form into a large rectangle. The biscuits don't rise much during the baking process, so make sure the rectangle has a little height on it.
  9. Using a mason jar lid or biscuit cutter, cut out 12 biscuits, reshaping or re-flouring the dough if necessary.
  10. Place each biscuit on the baking sheet and bake for 12-15 minutes until done.
  11. Take out of oven & brush vegan butter on the top for an extra buttery flavor!

 

 


BBQ Potato Wedges + Garlic Aioli

Ok, y’all–sometimes you just need french fries, right?  For me this journey is about discovery, pleasure, and a full life.  And let me tell you–my life wouldn’t be FULL without good ole french fries from white potatoes.

My go-to meal a few years ago was a Super Size Fry at McDonald’s with four barbeque sauces and a Large Dt. Dr. Pepper.  I’m actually serious.  I even begged friends to bring them to me when I was stuck at home at nighttime with kiddos.  So yeah, things have come a long way!

I love making these fries as a side to homemade burgers (grass-fed beef for the hubby and a veggie-bean patty for me!) or as a way to spice up any plain sandwich.

They’re pretty easy. And they’re tasty–without the crap and oil and heart attack.

I learned a pretty cool trick from my favorite blog Oh She Glows about how to make them crispy–without a ton of oil and without frying–Arrowroot powder!  You can find this little white powder (kind of like cornstarch) at a health food store or organic section of a grocery store.  I like the Bob’s Red Mill brand.  With the leftovers, you can use it to thicken sauces or in anything that calls for cornstarch.

Enjoy!

BBQ Potato Wedges
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Wedges:
  • 3 large russet potatoes (organic best), washed and cut in wedges
  • 2 T grape seed or olive oil
  • 2.5 T arrowroot powder
BBQ seasoning:
  • ½-1 T coconut sugar
  • 1 t paprika
  • ½ t smoked paprika
  • ½ t garlic powder
  • ½ t chili powder
  • ¼ t onion powder
  • ⅛ t cayenne pepper
  • ¾ t sea salt
Garlic Aioli:
  • ½ cup vegan mayo
  • 1 T fresh parsley, chopped
  • 1 t minced garlic
  • 2 T lemon juice
  • ½ t sea salt
Instructions
  1. Preheat the oven to 450 degrees.
  2. Line pans with parchment paper.
  3. Place wedges in a large ziploc bag (I did half at a time--or use two bags).
  4. Drizzle oil over wedges and massage bag until combined.
  5. Pour arrowroot powder in bag and shake vigorously until well coated.
  6. Pour BBQ spices in the bag and shake again until well coated.
  7. Place wedges on pans, making sure the potatoes don't touch.
  8. Put in oven, and bake for 20-25 minutes.
  9. Combine aioli ingredients and place in fridge until ready to eat.
  10. Take pans out of oven and flip the wedges.
  11. Bake another 10-12 minutes until golden and crispy!