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gluten_free_dairy_free_avocado_soup

The weather is warming up and summer is upon us. What better treat to try for an easy dinner on a hot, summer evening than chilled avocado soup? The soup is not boring at all, it has a pleasant spiciness that isn’t overwhelming. It can also be made ahead of time and kept in the fridge for several days (for a lunch item, perhaps?).

This recipe is something I adapted from an avocado soup recipe in Melissa’s Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables. That recipe looked pretty good, but mine is both gluten-free and casein-free which makes it even better if you have food allergies!

Gluten-Free, Casein-Free Avocado Soup (My Rating = 100 Thumbs Up!)

2 ripe avocados

1/4 cup chopped green onions, including 1/2 of dark green stalks

2 Tbsp fresh orange juice

1 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp ground cumin

1 cup canned coconut milk

3 cups vegetable broth

1. Put all ingredients in food processor fitted with a metal blade or a blender. Cover and process until smooth.

2. Chill for at least 1 hour, prior to serving.

3. Serve in small cups or bowls. Garnish with crumbled bacon or more sliced green onions, if desired.

Serves: 6 (1 cup servings) or 12 (1/2 cup servings).

We recently had to stop feeding Nicholas potatoes to try to resolve some “gut issues” he is still having.  Since he loves homemade french fries, I was trying to figure out how to substitute something that was ok for him to eat and that he would enjoy.  As he had already loved the “Yummy Yam Spears” in Everyday Paleo, I thought I would try substituting butternut squash for the yams/sweet potatoes. As it turned out, we happened upon a terrific alternative that we all enjoy! And, Nicholas is now….gasp….eating a vegetable! (But, don’t tell him that, please!)

Butternut Squash Fries (Nicholas Rating = 100 Thumbs Up)

1 large butternut squash (about 2 lbs)

3 Tbsp coconut oil

1/2 Tbsp paprika

1/2 Tbsp cinnamon

1/4 tsp cayenne pepper

Sea Salt and Black pepper, to taste

1. Preheat oven to 375 degrees.

2. Peel the squash, then split in half and remove the seeds. Cut into planks about 4 inches long and 1/2 inch wide.

3. In a large bowl, mix all the spices together with the melted coconut oil and then toss the squash planks in and stir them so they get coated evenly with the sauce.

4. Line a cookie sheet with foil and evenly spread the planks out on the foil-covered cookie sheet.

5. Bake for 30-35 minutes, turning planks over at least once halfway through the cooking time.

6. Serve with ketchup, mustard, or even gluten-free ranch dressing!

 

apples_squash

 

This week, I was asked to do a vegetarian recipe for the Stockpiling Moms website.  I tweaked a recipe from another cookbook and came up with Gluten Free Slow Cooker Squash and Apples. This is an easy appetizer or side dish, or perhaps even a low-sugar dessert for some.  It smells lovely while it is cooking too.  Nicholas agreed that it tastes like warm apple pie.  He gave it 6 Thumbs Up!

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