Archives for July 2014
I love summer, with such fresh local cabbage and carrots available in the stores, farmer’s markets or out of your own garden. You’ll love this version of coleslaw if you’re dairy-free and/or gluten-free. I made this easy recipe for my family who couldn’t tell it was missing the buttermilk. Give it a try and let me know how much you love it too. There’s also substitute suggestions for sugar-free, for those of you who need to cut back due to Candida or SIBO. Oh, and by the way, it’s adapted from a faux KFC copy-cat recipe.
Easy Old Fashion Dairy-Free Coleslaw (GF)
-1 med head of cabbage, shredded or 1 bag of ready-to-eat shredded cabbage with carrots
-10-12 baby carrots sliced thin or shredded
-2 Tbs minced sweet onion
-1/3 cup organic real mayonnaise
-1/4 cup white rice vinegar
-2 Tbs unsweetened almond milk or favorite dairy-free milk
-1 Tbs. sugar (for sugar-free use stevia equivalent to 1 Tbs)
-1 Tbs lemon juice
-1 tsp dry mustard
-salt and fresh pepper to taste
From fresh cabbage, shred cabbage and baby carrots using a food processor, a hand shredder, mandolin or by hand. Don’t feel guilty if you want to purchase already shredded in a bag, but be sure and rinse it really well. I don’t have to tell you how much better fresh cabbage, or homegrown will taste, once you make your own from fresh you may change your mind about buying the bag. Place shredded cabbage, carrots and minced sweet onion in a large serving bowl.
In a small bowl or large 2 or 4-cup measure, combine mayo, vinegar, almond milk, lemon juice, sugar and mustard. Whisk until smooth. Taste and add salt and fresh ground pepper if desired. Pour mayo mixture over cabbage and mix together. Let sit in the refrigerator for 2 hours.
I’ve noticed cauliflower has been getting a lot of attention lately, and for good reason, it’s a cruciferous powerhouse. Some recent studies show it may actually prevent certain cancers. It’s also a darn good source of vegetable protein, thiamin, riboflavin, phosphorus and potassium, and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid and manganese. Want to know more about cauliflower? I like the world Healthiest Foods website’s detailed info here
What’s not to love about cauliflower, well it can have a bit of a strong aroma after cooking, that can turn off a sensitive nose. On the other hand, cauliflower can hide behind other fresh and savory superstar vegetables, which is why it should be given more supporting roles where you can fit it in.
Let’s get started.
Here’s what you’re going to need.
Next, chop cauliflower up finely by hand, if you have mad knife skills, or process in a food processor stopping every so often to clean sides of bowl and push uncut pieces down. See next couple of photos for how cauliflower should look.
Chop up by hand or press the garlic, onion, zucchini, carrots and cherry tomatoes.
Saute the garlic for a minute in the skillet with olive oil and add the processed cauliflower, onion, zucchini and carrots on med-high heat. Add tomatoes now or hold off until onions and zucchini are soft.
Optional- If you are not dairy sensitive, add a little grated Parmesan and/or dairy-free butter to taste.
This recipe is gluten-free, dairy-free, egg-free, soy-free and vegan
- ½ Large Cauliflower (about 3 cups processed)
- 1 med Zucchini
- ½ Sweet Onion
- 1 cup cherry tomatoes
- 2 cups fresh Baby Spinach
- 5-10 Baby Carrots
- 1 large clove Garlic
- 2T Olive oil
- salt & pepper to taste
- Process cauliflower in food processor until fine. (will have lager chunks)
- Chop all vegetables into small pieces ~1" pieces.
- Press or mince garlic either by hand or in garlic press. Heat olive oil in skillet to med, med-high.
- Saute garlic and onion for a minute and then add cauliflower, zucchini, carrots. Cook for 15 minutes and then add tomatoes and spinach.
- Flatten the mixture into the skillet to cook evenly. Flip it over using a wide spatula.
- Cook for another 5 minutes until sides start to brown.