“Caesar-Style” Salad Dressing (Vegan)

This vegan salad dressing is you ceasar-style but dairy-free and anchovy free.

INGREDIENTS:

• 1/3 Cup Coconut Yogurt (or other non-dairy based yogurt)
• 1 TBSP Olive Oil
• 1 TBSP Lemon Juice
• 1/2 clove of Garlic
• 1 tsp capers, minced
• 1 tsp brown mustard seeds
• black pepper (I used 2 twists, fresh cracked)

METHOD:

1. Place all of the ingredients into a blender.
2. Whirl.
3. Taste. Add pepper to taste. Adjust seasonings, as needed.
4. Enjoy right away, or store in an air-tight container in the fridge.

NOTES:

This is good served over romaine lettuce. But it is also good as a salad dressing over any greens. Capers grow in a plant family which is closely related to cabbage and mustard. Capers give this vegan dish its saltiness, which is a substitute for anchovies which are traditionally used in the non-vegan version.

7-Spice Kebabs

This recipe has a Middle-Eastern taste to it. If you haven’t tried Middle-Eastern foods, it is a good recipe to try. The recipe is very versatile as this spice blend tastes great with a wide variety of protein choices including: lamb, beef, turkey, chicken, chickpea, etc. Try them all and see what your favorite combination is–as well the 7 spice blend in this recipe is nice as a seasoning on various vegetables, especially drizzled with olive oil and roasted. Optional: serve with rice (cauliflower) and tzatziki sauce, if desired.

INGREDIENTS:

• 1 lb of protein (ground or minced meat, beans, etc)
• 1/4 cup Parsley, chopped
• 1/4 cup Red Onion, minced
• 3 cloves Garlic, minced
• 1/2 tsp Real Salt or Sea Salt
• 1/4 tsp Coriander Seed
• 1/4 tsp Cloves
• 1/4 tsp Black Pepper
• 1/4 tsp Cinnamon
• 1/4 tsp All Spice
• 1/8 tsp Nutmeg
• 1/8 tsp Ginger

DIRECTIONS:

1. Mix together all dried spices.
2. Chop and mince parsley, onion, and press garlic cloves.
3. Mix spice and herbs into protein source. Mix longer than you think you will need to do so to ensure the flavoring is equally distributed.
4. Portion the mixture into 1 ounce servings and shape, either as a meatball shape or more elongated per your personal preference.
5. To enjoy immediately: bake at 400 degrees until done. To enjoy later: freeze in a single layer on a baking sheet in the freezer; then store in an air tight container in the freezer to have an easy Go-To meal or snack option available.

Cheese Dip (Dairy-Free)

This recipe is not my own. I found the specific one I “sort of” tried after reading many, many dairy-free, vegan (high carb, low carb, gluten free, grain free, etc) blog entries, pinterest recipes and watching YouTube videos. This is the way I made the recipe after consider several different approaches. It works, as is, but I also offer some modifications in the “Tips” section below.

INGREDIENTS:

• 3 TBSP Nutritional Yeast
• 2 TBSP White Vinegar
• 2 TBSP Tahini
• 2 TBSP Hemp Hearts
• 2 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp salt
• 1 cup water

DIRECTIONS:

Combine all ingredients in a high speed blender. Start blending on the lowest setting . Once all of the ingredients are well incorporated, turn the blender to high speed and let it run until the sauce thickens up. Scrape down the sides into the mixture from time to time. When it is finished, allow to cool slightly. Enjoy. Or put it up in an air tight container.

SOURCE:

This is the blog where I originally saw the specific recipe I modified. https://ketovegetarianrecipes.com/low-carb-vegan-cheese-sauce-keto
This recipe, and the blog, as well as the blog author is an excellent resource for many great recipes! I highly recommend being a regular reader. However, like a lot of folks these days, I only skim read the blog and messed up by not seeing until I was finished taste testing the blog recipe included “for a brighter yellow color, as a half-tsp of turmeric.

TIPS:

• I’ve read many recipes, blog entries and watched YouTube videos which say this can be easily a great substitute for queso if you simply spice it with cumin and a bit of tex-mex flavors.
• It will indeed look more like cheddar cheese or nacho cheese sauce, if you include either mustard powder or turmeric for color.
• I could also see this recipe being used sparingly as a base substitute for its dairy counter parts in such recipes as: white pizza sauce, enchilada cheese sauce, quesadillas, or spiced with italian seasonings as a white lasagna cheese sauce.

“White Cheese”

“Yellow” Cheese – added turmeric for coloring.

Cheesy “Faux-tatoes”

One of the most requested recipes I’ve made and others have enjoyed is Cheesy Potatoes. But not everyone can eat nightshades/potatoes or high-carb side dishes such as the original recipe for Cheesy Potatoes. Solution? Cheesy FROZEN Cauliflower Rice Faux-Tatoes.

Why use frozen cauliflower? Many brands (or fresh-made) rice cauliflower have a lot of flavor from the veggie. Whereas the frozen cauliflower is rather bland, by comparison, lending its use as a substitute for hash browns without the traditional cauliflower flavor.

What’s different? Frozen cauliflower is super moist compared to frozen potatoes. You’ll need to thaw and pat dry the cauliflower rice before using.

INGREDIENTS:

• 1 Pound Frozen Cauliflower Rice (plain)
• Pepper
• Celery Salt
• Shredded cheese
• Minced Onion
• 1/2 stick of butter

METHOD:

1. Thaw the riced cauliflower.
2. Pat the cauliflower dry with a clean kitchen towel.
3. Place mixture in bowl.
4. Mince onion and stir into cauliflower rice mixture.
5. Add celery salt and pepper. If you would like, add fresh or dried parsley. It looks lovely and adds nutritive value too. Stir well to incorporate.
6. Mix 1/2 of the cheese into the mixture. Smooth out in 9×9 (or 8×8) baking dish. Top with the remaining 1/2 of cheese.
7. Bake at 375 until cheese is golden brown.

NOTES:

This was still too moist. I had friends say it tastes exactly like the cheese potatoes I make. However, I wasn’t satisfied with the moisture content. I left the condensed soup out, to help keep nightshades and carbs out of this recipe (and make it gluten free too) and also because I thought it would be too moist with condensed soup included. It turned out to be a bit moist/runny even with removing the soup. It could use another spice or two, which can compliment your main dish. Such as “Old Bay” if you are enjoying fish, garlic with just about any main, or any other favorite spice(s) and/or blend(s) of choice. Next time too, because of the moisture, I think I will try using dried minced onions from the spice aisle instead of freshly minced onion. This recipe can easily be doubled and baked in a 9×13 pan. Could be eaten as is, or enjoyed with a dollop of sour cream and a snip of chives along side.

Palmini Lasagna Noodles (Product Review)

BENEFITS: Lower carb than regular pasta noodles. They can be eaten raw and are quite nice that way. They could be used cut into ribbon shapes in soup.

CONS: Baked they get stringy and chewy, as well as they put a lot of lemon-flavored fluid into the dish.

BEST USE: Fish-based lasagna with white sauce, “hamburger helper” style pan lasagna with these noodles tossed in at the very end of the cooking process so they don’t get over cooked.

MUST: Rinse and drain well before use.

THOUGHTS:

These pasta-substitute noodles are made from palm. They are cut in the shape of lasagna noodles. They are readily available at local grocery stores (at least in my area) or online from the manufacturer or amazon.

Unlike the angel hair Palmini pasta substitute, the lasagna noodles didn’t work for me. When I saw them for sale at the grocery store, I got some to try. I thought immediately of using them to create a lasagna version of my “kale bake”.

The package says to rinse and drain the noodles then use them as you would normally use lasagna noodles. So I did so. I discovered in a 9×9 baking dish, a layer included 8 pieces of Palmini laid four wide, two deep, fit in the pan perfectly.

The result? Yulk! Baked as a new layer into the Kale-Bake recipe I recently posted here (this recipe is my own creation) these noddles get stringy and fibrous; as well they taste like artichoke hearts once baked. Very lemony. So if you enjoy seafood/fish lasagna with a white sauce, go for it! Otherwise, I’d skip this version.

Having said that, however, I’d also be willing to try in the future (if I buy more of these) these noodles roughly chopped up to make a “hamburger helper” style of pan lasagna. To do so I suggest cooking the meat or beans, draining if needed, adding any veggies and sauce to cook those completely, seasoning to taste, and then adding chopped Palmini lasagna noodles which have been rinsed and well drained. Serve as soon as they are hot.

SERVINGS:

One package, as shown above, rinsed and drained had 20 lasagna shaped pieces in it.

SIZE:

I found the only photos of what is inside this package to be a bit misleading or confusing as to side. The rectangle Palmini sheets are about the size of a 2lb block of cheese thinly sliced.

Brioche Buns (Low Carb)

I have two recipes I’ve tried for Brioche Buns. One is conventional (high carb) and the other is low carb. Both are really great recipes. Given some time, I may combine the two methods and come up with my own version, as there are things I like about each version. Normally, when I test out a recipe from the internet (this one I found on Pinterest) I simply list the “source” of the recipe I tried, and modified for various needs, at the bottom of the recipe. This time I’m putting the source right up top because this food blogger has a lot of tips you may want to read thru prior to making this recipe. The source for this recipe is FatKitchen.com

INGREDIENTS:

• a quality kitchen scale
• a baking sheet
• a clean kitchen towel
• 236 grams 80-degree water
• 1.5 tsp sugar
• 2 tsp yeast
• 100 grams room temperature JUSTeggs
• 80 grams lupin flour
• 170 grams vital wheat gluten
• 38 grams Oat fiber
• 3.5 TBSP allulose
• 3.5 grams real salt
• 2 TBSP room-temp butter
• (Optional) egg wash, melted butter, everything bagel seasoning or sesame seeds to top the rolls before baking.

METHOD:

1. Add water , sugar, and yeast to the bowl of your stand mixer. Allow this to begin to bubble to test the yeast.
2. Meanwhile, in another bowl measure by gram weight and mix together the lupin flour, vital wheat gluten, and oat fiber until combined. Set aside until later.
3. If your yeast is proofed, then add the dough hook to your stand mixer and slowly add the JUSTeggs on low speed until mixed.
4. Now add 1/2 of the flour mixture we sat aside above. Let the dough hook in the mixer run on low for 3 minutes. Then add the remaining flour mixture and let the mixer’s dough hook run on low for another 12 minutes. (Great time to clean up and put things away!)
5. Add the real salt and softened butter. Allow both to mix in well. The dough should not be greasy if the butter is mixed all the way in. Keep mixing longer if the dough feels greasy.
6. Remove the dough hook from the mixer. Cover your mixing bowl with the dough in it with a clean towel and allow to rest 30 minutes.
7. Remove dough from bowl. Turn out onto a cutting board. Cut in to 8 equal sized portions.
8. Shape as desired. Cover.
9. Allow to double in size (approximately 1.5 hours)
10. Bake at 375 for 18 minutes.
11. Allow to cool before cutting.
12. Enjoy!

Source: https://www.fatkitchen.com/low-carb-brioche-buns/

Thanks Charisse (pronounced ‘sha-reese’) for working out this great base recipe.

Faux Ketchup

an ongoing attempt at finding a suitable substitute for tomato-based ketchup which is low-carb and nightshade-free

SEASONINGS:

• salt
• pepper
• allspice
• celery salt
• garlic powder
• oregano
• sweetener (1 pck Sweet Leaf Stevia, or omit)
• 1 TBSP malt vinegar

METHOD:

1. To a blender add 6 ounces of cooked (leftover or canned) beets
2. Add a pinch of each of the seasonings.
3. Pulse to puree into a smooth condiment.

OBSERVATIONS:

This recipe turned out “okay” most especially when mixed into an equal amount of mayonnaise and used as a “fry sauce”. However it was too sweet. Next time I will try omitting the stevia package. Also, this cannot be made and used the same time it is made as it needs to marinade a while longer. Going to try it next with carrots and/or a mix of pureed carrots and beets. It is a great way to use up left over beets or carrots.