Recipes
Dairy Free, Cheesy Notatoes
Comments (0) | Sunday, January 22, 2012
It
is a never ending challenge to incorporate enough vegetables into our daily
diet (and just to get kids to eat them). This recipe, however, is an easy and delicious way to incorporate cauliflower,
a healthy and highly nutritious vegetable.
Although using cauliflower to make Notatoes (or Fauxtatoes) is nothing
new, this recipe has garnered the most raves from my in-house test team. While this dish probably cannot be passed off for actual mashed potatoes, it has a rich flavor and creamy texture that goes great with anything regular mashed potatoes would.
Ingredients:
- 1 Large Head Cauliflower
- Enough Water to steam cauliflower
- 1 tsp. Crushed Garlic (optional)
- ¼ C Soy Free Vegannaise
- ¼ tsp. Salt
- ½ C Shredded Daiya, Cheddar Cheese flavor
- Pepper to taste
Directions:
- Steam cauliflower in a large pot until tender, then drain water and remove steamer basket.
- Put cauliflower in a blender together with garlic, Vegannaise and salt. Blend until creamy.
- Add blended mixture back to pot over a low to medium heat.
- Add cheese to the mixture and stir occasionally until cheese is melted.
- Serve by itself or with your favorite meal.
Slow Cooker Teriyaki Chicken
Comments (0) | Monday, January 16, 2012
This is a great slow cooker chicken recipe that I find myself making every couple of weeks. It is simple and very easy to make but it tastes great.
Ingredients:
6-8 Skinless Chicken Thighs
1/2 Cup Gluten Free Soy Sauce or Braggs Liquid Aminos (For lower sodium use 1/3 cup soy sauce plus enough water to equal 1/2 cup)
1 Tbsp Coconut Sugar
2 Cloves of Garlic, Minced
2 Tbsp Fresh (or 1/2 tsp Ground) Ginger
Directions:
-Wash and dry chicken thighs and place them in the slow cooker.
-Mix together soy sauce, sugar, ginger and garlic and pour mixture over chicken
-Cover and cook on high setting for one hour
-Switch to low setting and cook for an additional 6-7 hours
-Serve over rice and use sauce from slow cooker for additional seasoning
Homemade Carob Chips
Comments (4) | Friday, January 6, 2012
- Line an 8 inch by 8 inch baking dish with parchment paper.
- Using a double boiler or a glass bowl placed over simmering water inside a small sauce pan, melt shortening, carob and stevia powder while stirring constantly.
- Once above ingredients are combined, remove from heat and stir in vanilla.
- Pour mixture into lined baking dish.
- Freeze until solid.
- Remove from freezer and cut or break into small pieces.
- Store chips in freezer.