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HAPPY SUPERBOWL SUNDAY! Have fun no matter what team wins!
San Francisco 49ers vs. Kansas City Chiefs
My husband and I are now vegan, and making some fun vegan versions of our favorite recipes including using canned or fresh Jackfruit for BBQ Pulled “Pork”, Vegan Black Bean Chili, Cauliflower Buffalo “Wings”, and a Vegan Cheese Platter with Miyoko’s & Kite Hill Vegan Cheeses with toasted Gluten-free SF Sourdough by Bread SRSLY or Young Kobra’s at health food stores and online(too late for Sunday), and it makes great garlic bread to go with Chili! Regular sourdough is not fermented enough to remove all gluten!
Guacamole is always the number 1 thing to make, but I am skipping it this year after seeing the episode of Rotten on Avocados. Dr. Mercola also wrote a great post this month on the details of the destruction our huge consumption of Avocado’s is having globally. Try hummus instead and serve with organic cucumbers and gf Sourdough toast or Urban Remedy Carrot crackers! They are not Vegan, but Deviled Eggs are a huge favorite…please use Pasture Raised Eggs and I recommend Grapeseed Veganaise and a little Old Bay Seasoning.
You can also go for Veggie Burgers which are delish…we love Good Seed(frozen) on Little Northern Bakehouse Millet & Chia Buns with Grapeseed Veganaise, Annies Honey or Horseradish Mustard or Primal Kitchen BBQ Sauce! There are lots of ideas for you and a handful of recipes below. Happy, cooking, eating and enjoy friends, family and the Game!
Please do not believe people when they say I am fine to drive, insist on Uber and Lyft! No drinking and driving please. A relative said, “I am fine”, to me once while her eyes were literally crossed! OMG! I took the keys, took her home and she got her car the next day safe and sound, well a bit hungover!
Gluten-free Beer goes great with all of these recipes! My favorite brands are Greens, Glutenberg and Hops Kombucha is really good and similar to beer without all the yeast! I am a fan of IPA, but they have other good flavors too like Lager and Red or Brown Ale.
This is very warming on a cold day. You can make this very flavorful and spicy dish with turkey, chicken, buffalo, venison or beef. I like it with ground turkey, buffalo or venison. Using ground meat will cut the cooking time down, so it’s great if you are in a hurry. Delicious served with cornbread (see index). Top the chili with diced raw onion and chopped cilantro. Be creative!
Yields: serves 4
2 pounds ground turkey or ground buffalo or meat, cut into 1 inch cubes or beans(see note below)
2 Tablespoons avocado oil
1 large white or yellow onion, diced
4 cloves garlic, pressed or minced
2-4 TBSP. chili powder
1 teaspoon ancho chili powder
2 Tablespoon ground cumin
2 Tablespoon dried oregano or 4 Tablespoons fresh oregano
¼-1 teaspoon cayenne pepper or ground chipotle(mild to very hot)
1 cinnamon stick
1 ½ cups gluten-free bottled beer (pale ale is excellent)-the cook can drink the rest!
4 cups chicken or beef stock or veggie broth or water
1 14 ounce can black, kidney beans or white beans, optional, for Vegan Chili omit meat and add a total of 3 cups of beans
1 14 ounce can organic diced tomatoes, unsalted if possible
½ cup oat flour mixed with ½ cup cold water
Sea salt and freshly ground black pepper, to taste
Optional garnish: cilantro, avocado, lime, VioLife Cheddar Cheese, Organic Blue Corn Chips
In a large soup pot, sauté meat over high heat until brown or ground meat is cooked, set aside. Add onion and garlic over medium high heat until golden brown. Add spices and stir to combine. Pour in beer, stock, beans and tomatoes. Add meat. Bring to a boil, stir and reduce heat to low. Cover and simmer over low heat for 30 minutes for ground meat and 1 hour for chunks of meat. In a glass jar, make slurry with oat flour and water, cover and shake until flour is dissolved. Uncover chili, stir in flour slurry. Cover and cook over low heat for 30 minutes or until meat is tender. Serve. Can garnish with lime, cilantro, VioLife Cheddar Vegan Cheese and avocado if you wish. Great with cornbread or organic blue corn chips.
You can also make the Chili in the Instant for 30 minutes. I use soaked dried black beans.
The first time I had this was as a small child in New England. This soup is rich and creamy with chunks of potatoes.
2 Tablespoons avocado oil
2 cups yellow or white onion, diced
1 cup fresh fennel, thinly sliced, optional
1 cup celery, diced
3 cups russet or red potatoes, diced
1 teaspoon dried thyme or 3 sprigs fresh thyme
½ teaspoon Old Bay seasoning
½ teaspoon celery seeds
freshly ground black pepper to taste
2 cups clams, cooked
1 bottle clam juice
1 cup water, filtered or bottled
3 Tablespoons oil
½ cup gluten-free oat flour
1 cup plant based milk(oat is delicious)
2 cups vegetable broth
2 bay leaves
½ bunch fresh flat leaf parsley, chopped
¼ teaspoon fennel seeds or dried tarragon, optional
In a large stock pot, over medium heat sauté onions, celery, and fennel in 2 Tablespoons of oil until translucent. Pour clam juice, water and seasonings over onion mixture. Add potatoes and simmer until tender, about 10 minutes. In a small sauce pan add 2 Tablespoons oil. Whisk in flour, cook over medium heat for 2 minutes. Add stock and almond milk while whisking constantly and bring to a boil; then stir into potatoes. Stir in clams. Taste for seasoning, adjust if necessary. Sprinkle the chopped parsley over the top. Serve immediately. Do not cook clams for longer than 1 minute or they will become tough.
Sweet Potato Pecan Pie
A true southern dessert to die for-wait until you’ve eaten a piece! This was inspired by one of my favorite chefs, Paul Prudhomme, who is one of the kindest souls I’ve ever met. When you cannot decide between pumpkin or sweet potato or pecan pie, this is your answer-dilemma solved!
Yields: 1 pie
½ recipe pie crust (see index)
Sweet Potato Filling:
1 cup canned organic sweet potato
¼ cup coconut nectar or real maple syrup
1 lg. organic egg, beaten, optional you can omit it if someone is sensitive/allergic to eggs
1 Tablespoon avocado oil or orange olive oil
1 teaspoon organic orange zest, freshly zested
1 Tablespoon gluten-free vanilla extract
¼ teaspoon Himalayan salt, fine
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated whole nutmeg
½ cup coconut nectar or date syrup
¾ cup real maple syrup, dark grade B
2 lg. organic eggs, beaten or 2 TBSP. Flax, freshly ground+ 1/4 cup filtered water
1 Tablespoon vegan Butter(Miyoko’s or homemade) melted and cooled
2 teaspoons gluten-free vanilla extract
1/16 teaspoon Himalayan salt, fine
1/16 teaspoon ground cinnamon
¾ cup pecan halves
Preheat oven to 325 degrees. Roll out ½ recipe of pie crust and press into an 8 inch glass pie pan crimping the edges with fingers or a fork and refrigerate. In an electric stand mixer, fitted with the paddle attachment, mix all ingredients for sweet potato filling until well combined, about 2 minutes. Set aside. In a separate bowl, combine all pecan pie filling ingredients except pecans. In an electric mixer with the whisk, mix until well combined and opaque approximately 1 minute. Gently stir in pecans by hand. Remove pie crust from refrigerator. Pour sweet potato filling into dough lined pie pan and smooth out evenly with a spoon or offset spatula. Gently pour the pecan filling over the sweet potato filling. Bake pie at 325 for 1 ¾ hours or until a knife inserted in the middle of the pie comes out clean. Pecans will rise to the top when baking, but will settle when cooled. Cool at room temperature for 2 hours and then refrigerate until set, 4-8 more hours. This is best made one day ahead of when you want to serve it. I make this for Thanksgiving every year-even if it is only a few people. Serve a la mode with vanilla ice “cream” (see index). Shh, if there are any leftovers, it’s great for breakfast!
Candied Sweet Potatoes
Sweet and creamy with a hint of cinnamon and orange-yum! Perfect for Thanksgiving and fantastic with Fried Chicken (see index)! These take me back to New Orleans!
Yields: 4, ½ cup servings or 2 cups
2 medium sized sweet potatoes(yellow flesh), cut into 2-inch chunks
1 cup water
½ cup real maple syrup
2 Tablespoons local raw honey
2 Tablespoons blood orange olive oil*
1 ½ teaspoons gluten-free vanilla extract
juice and zest of ½ lemon
One cinnamon stick
In a 1-quart saucepan combine all ingredients except olive oil. Cover and cook over medium heat for 30 minutes, stirring occasionally. Uncover and cook 10 minutes, stir constantly or it will stick. Remove cinnamon stick. Add blood orange olive oil and stir. Serve immediately.
* Available at health food or specialty stores or use grapeseed or olive oil and zest of one washed orange, and use ¾ cup water and ¼ cup fresh squeezed orange juice
Much Love & Gratitude, Lauren
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