Quinoa Taco Salad (Dairy, Gluten/Grain and MSG Free)

I am loving my home-made taco seasoning, as I don't need to worry about the MSG.  I am enjoying a few different ways to use the great combinations of the spices.  This is an alternative version of a typical taco salad, however it doesn't disappoint.  It is full of protein and fresh vegetables.

Ingredients 

• 1 cup quinoa (soaked for 2 minutes and rinsed to remove bitter saponin coating)
• 2 cups water
• 1 tablespoon taco seasoning
• 1/2 cup chopped cooked chicken (optional)
• 1 diced tomato
• 1 cup diced bell pepper
• 1/3 cup chopped fresh parsley or cilantro
• 1 chopped avocado
• 1/4 cup salsa -this is one of our favourites (optional)

Directions

1. In a small pot add quinoa, water, taco seasoning and chicken if you using it.  Bring to a boil and then turn to a medium heat and cook another 10 minutes or until quinoa is tender.  Stir every few minutes.
2. In medium size bowl combine tomatoes, pepper and parsley.
3. Add cooked quinoa to vegetable bowl and stir to combine.
4. Add avocado and salsa when serving.  This salad can be eaten warm or cold.

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Kedgeree; Curried Fish, Rice and Egg (Dairy and Gluten Free)

I have recently been exploring old recipes as they use real foods.  I discovered Kedgeree and love it.  From what I understand, Kedgeree was typically a breakfast food, as it used up leftovers and provided energy for the day ahead.

 This dish originated in India and was brought to the United Kingdom as early as the 1400's. Kedgeree is often made with a smoked Haddock but other fish can be substituted.  I used salmon but definitely think you could use cod, halibut, tilapia either fresh, frozen or leftover;)

Ingredients (serves 6)

• 2 hard boiled eggs
• 1 tablespoon olive oil
• 1 diced onion
• 2 cloves garlic
• 450 g (approximately) fish of choice
• 3 cups water + more if needed
• 2 teaspoons curry powder
• salt and pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup chopped parsley
• 1 1/2 cups white rice (I like to use a Jasmine Rice)

Directions

1. In a medium size pot boil fish in water until cooked, approximately 8 minutes.
2. Remove fish and reserve the fish water from the pot and set aside
3. In the pot heat oil and cook onion for 3-5 minutes, add garlic and curry and fry another minute.
4. Measure reserved fish water and add water if needed to get 3 cups total.  Add to pot with onions.  
5. Add rice and cook on a medium to low heat until rice is cooked (approximately 15 minutes.)
6. Chop fish and eggs and set aside in a separate bowl.
7. Add parsley, lemon juice, salt and pepper to the fish and eggs.
8. Stir to full combine.
9. Add fish mixture the the rice and stir to combine.
10. Serve warm or cold.

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Kale and Chickpea Salad with Lemon Dressing

Kale salad is easily one of our favourite dishes.  Both my girls enjoy this salad as well.  I like this recipe as it includes some extra protein with the chickpeas.  You could use canned chickpeas but if you want to cook your own dried chickpeas, I have included some directions below.

Ingredients

• kale
• chickpeas
• chopped favourite raw vegetables
• chopped basil
• avocado
• drizzle lemon, honey and olive oil
• salt and pepper

Directions

1. Combine all ingredients and let sit for 30 minutes in the fridge to allow the flavours to settle together.

Soaking and Cooking Beans or Peas 

*I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans.

Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour  
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

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Sweet Potato and Pear Soup (Dairy, Gluten and Grain Free)

This is one of my favourite soup recipes.  I make it all the time and continually get requests for the recipe.  I definitely can't take credit for it, as it is my adaptation of Vegan Sweet Potato and Pear Holiday Soup  by Oh She Glows.  Angela has some excellent vegan recipes on her website, do check it out and definitely try this soup.

Ingredients

• 1 tablespoon olive oil
• 1 diced onion
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 diced stalks of celery
• 2 diced carrots
• 2 peeled and diced sweet potatoes
• 2 diced ripe pears
• 3 cups chicken broth or vegetable broth if vegan
• 1/2 cup coconut milk
• 1 juiced lime
• sea salt to taste

Directions

1. In a large pan heat oil and fry onions for 3-5 minutes or until clear.
2. Add thyme, paprika and cayenne.  Heat and stir for 30 seconds.  
3. Add celery, carrots, sweet potatoes, pears and broth.
4. Bring to a boil and the simmer until vegetables are tender.
5. Add coconut milk, lime and salt.  
6. Cook for another 2-3 minutes.
7. Puree soup in a blender or with immersion blender until smooth.  If soup is too thick just add a little water or more coconut milk if you prefer.
8. Enjoy!

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Curry, Carrot and Caramelized Onion Soup (Dairy, Gluten and Grain)

I was in the mood for soup but wanted to make something different.  I was reminded of a soup my mom made us.  I love using Indian spices as they not only taste great, but also have excellent detoxifying properties.

Ingredients

• 2 diced onions
• 2 tablespoon olive oil
• pinch of sea salt
• 5-6 diced carrots
• 1/2 cup diced celery
• 1 cored and diced apple
• 1 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon coriander
• 5 cups home-made chicken or vegetable broth
• cayenne pepper to taste
• sea salt to taste

Directions

1. In a pan heat oil then add sliced onions and a pinch of sea salt.
2. Let onions fry on in pan and stir on occasion to release onions from sticking to pan. Continue to fry onions until clear, brown and at desired texture.  Usually takes 5-7 minutes.
3. Add carrots, celery, apple, curry and turmeric.  Fry and coat for 1 minute bringing out flavours.
4. Add broth, salt and cayenne.  Bring to a boil.
5. Simmer for 15-20 minutes or until carrots are soft.
6. Puree until smooth.
7. Serve.

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Coleslaw with Homemade Dressing (Dairy, Gluten/Grain and Refined Sugar Free)

I have a weakness for creamy dressings which makes coleslaw one of my favourite salads. Cabbage is excellent source of vitamin C, it can alleviate constipation, ulcers, headaches, eczema, infections and can help you lose weight.  I feel this salad is often served more in the summer however with its high source of vitamin C it is great for the winter in order to help keep away those colds.

Ingredients

• 5 cups shredded white cabbage
• 1 shredded carrot
• 1 shredded crispy apple or pear (optional)
• 1/2 cup home-made mayonnaise 
• 2 tablespoons coconut vinegar or vinegar of choice
• 2 drops liquid stevia
• 1/4 teaspoon garlic powder
• salt and pepper to taste

Directions

1. In a large bowl add cabbage, carrot and apple/pear.
2. In a small dish combine all remaining ingredients and stir until fully combined.
3. Pour sauce of cabbage, stirring to fully coat.
4. Cover and let salad sit in fridge for at least an hour to absorb the flavours.

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Split Pea and Bacon Soup (Dairy, Gluten and Grain Free)

The weather is cooling and soup season is upon us.  I hadn't made a pea soup in a while.  This soup was relatively easy to make and tastes good pureed smooth or left more as a stew.

Ingredients

• 3 cups dried split peas
• 1 cup chicken broth
• 5 cups water or use more broth for water
• 6 strips nitrite free bacon cut into bite size pieces
• 2 diced carrots
• 2 diced celery stalks
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 diced onion
• 2 minced garlic
• olive oil for frying

Directions

1. Heat oil in a frying pan and cook onion for 3-5 minutes until soft.  Add garlic and cook another minute.
2. In a large pot add all ingredients including the onion and garlic.  Bring to a boil and then simmer for approximately 45 minutes or until peas are soft.  Be sure to stir frequently.
3. Serve can be pureed or left as is and served.
4. Soup will thicken as it cools and you may want to add additional water.

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Homemade Cranberry Sauce (Dairy, Gluten/Grain and Refined Sugar Free)

I have made this sauce for several years but keep forgetting to post it before Canadian Thanksgiving however I am not to late for our friends in the United States.  I like to make my own cranberry sauce as I can control how sweet it is as well as what ingredients are added.  The girls also enjoy watching the cranberries pop, although don't get too close, my youngest had one squirt in her eye :(
This sauce gets nice and thick and will keep for several days in the fridge.

Ingredients

• 12 ounce bag fresh cranberries (about 4 cups)
• 3/4 cup orange juice
• 1 teaspoon gluten free vanilla
• 3/4 cup palm sugar (adjust according to taste, I prefer it more on the sour side)

Directions

1. Place all ingredients in a small sauce pan.  
2. Bring to a boil on medium to high heat, stirring frequently.
3. Reduce to a simmer and continue to cook another 10 minutes until most cranberries have burst.
4. Cool, sauce will thicken as it cools and then place in fridge to chill.  I tend to just set it outside while I prep the rest of dinner.

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Roasted Jerusalem Artichoke or Sunchoke (Dairy, Gluten and Grain Free)

On the weekend we went to check out the Kingston Farmer's Market.  I was very happy to see that there are several organic farmers participating.  I was even more pleased to see that one of them was selling Jerusalem Artichokes.  I LOVE these and hadn't had any in about a year.

The Jerusalem Artichoke, also known as Sunchoke is neither from Jerusalem or an artichoke.  Although they share a similar flavour to an artichoke, they are actually related to a sunflower.  Nonetheless, this brown, knobby root is super delicious.  It is an excellent source of potassium and magnesium and works as a prebiotic to help balance your gut system.  There are many ways to eat the sunchoke however, my preference is just to roast them.

Ingredients

• sunchokes
• extra virgin olive oil
• salt and pepper to taste

Directions

1. Preheat oven to 375 F.
2. Cut sunchokes into bite size pieces
3. Sprinkle with olive oil, salt and pepper
4. Roast for 35-40 minutes or until tender.
5. Serve.

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Sweet Potato and Kale Patties (Dairy, Gluten/Grain and Egg Free)

I used to make these a lot years ago and sort of forgot about them.  We have been in transition these last few weeks moving from one city to another city about 2 hours away.  During this time, we also lived at our cottage for a few weeks.  Needless to say there have been some meals of which I am not proud to have eaten or served our family.  During one of our cottage weeks, I ended up with a bit more "stationary" time and wanted to make something healthier.  I noticed I had some sweet potatoes and there were lots of kale leaves in the garden.  I was reminded of these patties.  I was glad to see I packed the besan flour so this is what became of dinner.  The girls didn't seem to mind them, with a side of ketchup ;) and both Dan and I enjoyed the change of food.

Ingredients (makes 8-10 patties)

• 2 1/2 cup cooked and mashed sweet potatoes (2-3 potatoes)
• 2-3 cups chopped kale
• 1/4 cup ground flax seed
• 1/2 cup water
• 1 diced onion
• 2 minced garlic
• 1/2 teaspoon sea salt 
• 1/4 teaspoon black pepper
• 1 teaspoon coriander
• cayenne pepper to taste
• olive oil for frying
• chickpea (besan) flour for coating patties

Directions

1. In a small dish add ground flax seeds and water and let sit while you do step 2.
2. In a small frying pan heat oil and cook onions and garlic until fragrant and soft.  Approximately 3 minutes.
3. In a medium size bowl add sweet potatoes, kale, cooked onions, garlic, soaked flax seeds, salt, pepper, coriander, and cayenne.  Stir to fully combine.
4. Heat pan again with oil to a medium heat.
5. Add approximately 1/2 cup chickpea flour to a plate.
6. Take approximately 1/2 cup of sweet potato mixture and make a patty and roll or pat into chickpea flour and coat both sides.
7. Add patties to pan and fry for 5-10 minutes on each side or until a light brown.
8. Serve.

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