Tag Archives: gluten-free

Purple Potato Sushi

A perfect throw together meal that takes minutes! I used leftover brown rice and leftover baked purple sweet potato for a vibrant and satisfying lunch! Combines with creamy avocado and even some tahini for kicks, this was delicious!

You need:

-Brown sushi rice 2 cups

-2 Nori sheets

-1 cucumber sliced

-1/2 avocado sliced

-1/2 roasted purple potato sliced

-Green onion sliced

-Drizzle of tahini 

Simply apply half of cooked rice to 2/3 of nori sheet. Then lay veggies on top of the rice and drizzle with scant tahini. Then roll up you nori wrap, applying water to each end to help seal up the roll. Then slice into bite sized pieces, and enjoy!!!

Savory Butternut Hashbrown Waffles

Just put some of my favorite foods in a waffle maker, no big deal. The fresh thyme and basil really take this to the next level. Happy fooods.
You need:

2 small steamed Yukon gold potatoes

1cup cooked butternut squash

1/4 cup almond milk

1tsp ground flax

Thyme

Basil

Pepper

Green onions, chopped 

Garlic 
Combine all ingredients in a bowl and then leaving pretty chunky, press into a greased waffle maker. In order to warm this through fully, you will need to leave it in longer than the standard waffle cycle. You want to wait until the edges are nice and crispy! Then you must feast! Serve alone or maybe with a side of greens/beans. Enjoy!!!

Butternut Mashed Potatoes

Yummm! What is better than mashed potatoes? Mashed potatoes with creamy butternut squash!  

You need:

Yellow potatoes cubed

Butternut squash cubed

Almond milk to mash

Salt/pepper to taste 

Onion/garlic powder

Green onions, chopped
Steam squash and potatoes until soft. 

Mash all ingredients together in a large bowl with almond milk until your mash reaches the desired texture. Season and top (or liberally mix in) with green onions. Enjoy as a side or a min dish. I recommend using as a wrap/burrito filler with either tortillas or romaine lettuce leaves!  Feel free to drizzle with hot sauce 🙂
Enjoy!

Lentil Adobo Stew

I have made chicken adobo before and suggested you could make it with tempeh, but this is a totally low fat, veggie and lentil based version that is so tasty and nourishing. You could have additional broth for a stew/soup, or if you want it dryer like mine in the photos, you can serve in romaine lettuce leaves as is, with added avocado, or with hummus and steamed potatoes as I did. Sounds weird, but tastes so good. The crunch plus creaminess is fantastic.

 

You need:

Carrots

Bay leaf

Garlic

Celery

Vegetable broth

Brown lentils

Peppercorns

Vinegar
I used the instant-pot to make these, simply combining all ingredients and putting it on the bean/lentil mode. Alternatively, combine all in a pot on the stove and simmer for 15-20min until lentils are soft, that is it! 

Enjoy!

Pumpkin Cheesecake Pudding

So this is definitely cheating more than usual in terms of laziness and processed junk! But I had some sugar free instant jello pudding packets lying around and had just assumed they had dairy in them and forgot about them. But then I took one down and read the ingredient list, and while I don’t recognize everything in there 😛 I don’t see any animal products either. So I went for it, and the results were downright tasty!

Simply blend together :

1oz cheesecake flavor jello mix sugar free

3/4 cup purée pumpkin 🎃 

1/2 cup almond milk 
Then pour into containers, let refrigerate for about 2 hours, and top with mini vegan chocolate chips (pictured here enjoy life). Enjoy!!!

Split Pea Pumpkin Curry

Easy, flavorful, filling, cheap, vegan. I simply loved this dish. The complimenting textures of potatoes and kabocha, plus the creamy nourishment of yellow split peas. Yummmmy! This is a much less oily version than restaurant pumpkin curry, and is what I consider comfort food 🙂 I will be making this again soon!

You need:

Yukon gold potatoes x3, cubes

1/4 kabocha squash, cubes

3/4 cup split yellow peas

1 cup water

1/2 cup coconut cream

1 small yellow onion chipped

3 lg cloves garlic, smashed

1 heirloom tomato

3 Campari tomatoes

Cayenne- to taste

Turmeric, 2 tsp

Cumin, 1 tsp 

Coriander, 1 tsp

Ginger 1/2 tsp 

Nutmeg 1/8 tsp

Cloves, 1/8 tsp

Curry powder 2 tsp

Black pepper 1/2 tsp

Salt to taste
Essentially all you need to do is sauté the onion and garlic until softened (could do oil free, but some nonstick spray enhances the flavor), throwing in your spices at the end when you turn off the heat. If you have and instantpot you can sauté in the pot and then simply throw in all the other ingredients on top! Use the bean/legume setting for 15 minutes! Alternatively, a covered simmering pot on the stove will do, you will sit likely need to simmer longer to soften your veggies and split peas.

Once done, throw in 1 cup frozen green peas and stir in until simply warmed through. This delicious dish is fantastic leftover, and lasted me up to a week in the fridge. Also this one seems to thicken up the next day, enriching the flavors as well 🙂 Serve with rice, garnish with avocado, fresh parsely, and green onion, and enjoy!