Tag Archives: Corn Free

Pan Asian Rice Noodles with Veggies & Creamy Coconut Milk Sauce + Optional Cod Fish Recipe (Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Peanut-Free, Nightshade-Free, & Vegan Option)

September 6, 2015 Leigh 2 Comments

This allergy-friendly recipe of Pan Asian rice noodles is loaded with veggies that are made delicious with the addition of creamy coconut milk sauce. Sautéed wild-caught cod is an easy addition for the non-vegans to devour. It makes a dish lovely enough for company, but is also healthy enough to serve to family alone. Just be sure to save some of the ingredients for fresh spring rolls for the next day’s lunch (see my recipe here). It’s also gluten-free, egg-free, soy-free, corn-free, peanut-free, and nightshade-free for everyone to enjoy without worry!

Sauce Ingredients:

14 ounce can coconut milk (liquids & solids mixed, if allergic use plain yogurt)
⅓ cup granulated sugar (cane, white, coconut, etc.)
4 tablespoons ume plum vinegar (or rice wine vinegar)
1½ tablespoons lemon juice (or lime)
½ inch knob of fresh grated ginger (or chopped pickled ginger)
2 teaspoons sea salt (adjust for taste or sodium needs)

Other Ingredients:

8 ounce can bamboo shoots
5 ounce can sliced water chestnuts
28 ounces coleslaw mix (or shredded cabbage)
1½ cups snow peas
1½ cups diced cucumber
1 cup matchstick cut carrots
1 cup diced leeks (or onion)
16 ounce box rice stick noodles (or other variety)
Optional: 4 pieces wild-caught cod fillets (or other white fish) + grapeseed oil for sautéing + sliced almond garnish

Instructions:

Wash, dice, and grate everything that needs it. (Note my oh so necessary ginger grater that makes quick work out of any root!)

Cook the rice stick noodles according to the package instructions… being careful not to overcook them into mush. (These are also known as banh pho, and are gluten-free as well as vegan because they’re made with only rice flour and water.)

Dear vegans: skip this part… Sear the cod fillets on both sides, and then lower the heat and sauté 4-5 minutes in grapeseed oil… until the flesh is opaque and flakes easily. (Grapeseed oil is great for any stovetop cooking because it has a neutral flavor and a high smoke point that will not become carcinogenic with high temps like many other oils.) Sprinkle with sliced almonds and sesame seeds if desired.

Make the sauce by dissolving the sugar in the vinegar and lemon juice over low heat. Add in the coconut milk (all portions of liquid and solid from the can) and mix well. Next add the salt and grated ginger, and mix well. Then add all of the veggies, stirring well.

When the rice noodles have finished cooking, drain them into a colander, and then place them back into the same warm pot. Next pour in the sauce veggie mix, and stir well.

Serve it right from the stove, or transfer it to a pretty dish layering the fish atop the pasta. Here it’s served family style as a centerpiece in my Pan Asian Inspired Indigo Shibori & Wooden Themed Tablescape (Perfect for Luncheons & Informal Dinners). Enjoy!

Faithfully Yours,

Leigh

P.S. Don’t forget to set aside some of the above ingredients for a healthy and tasty lunch like this one tomorrow!

Recipes

Healthy Herb Garden Fresh Parsley Pesto Pine Nut Pasta Recipe (Gluten-Free, Dairy-Free, Soy-Free, Vegan)

May 12, 2015 Leigh

Partake of a sinless garden of earthly delights with this recipe for parsley pesto pine nut pasta. These herb garden fresh noodles are guilt-free because they are gluten-free, dairy-free, soy-free, and vegan. This dish is so deliciously delectable that Eve herself wouldn’t know it was healthy!

Ingredients:

4 cups fresh Italian flat leaf parsley (or try basil, or even cilantro)
¾ cup pine nuts (+ more for garnish)
¾ cup extra virgin olive oil (adjust for taste)
1 teaspoon minced garlic (adjust for taste)
⅓ cup vegan parmesan (or regular variety) + extra to serve with
½ teaspoon sea salt (adjust for taste)
¼ teaspoon ground black peppercorns (adjust for taste)
16 ounce package gluten-free brown rice spaghetti style pasta (or any variety)

Instructions:

Gather all of the ingredients, and wash the fresh herbs. Boil the pasta according to its package instructions.

Mince the parsley in a food processor adding olive oil, pine nuts, parmesan. Add the seasonings then taste it. (Adjust the mixture as desired, but keep in mind that the flavor should be really strong at this point because it will be diluted by two cups of pasta.)

Drain the pasta and add the pesto to it. (I do this in the same warm pot I cooked the pasta in.) Cover the pot to keep the pasta warm until serving, and then transfer it to a pretty serving dish. Garnish with additional pine nuts and flower-cut radishes if you like.

I’ve even made this recipe without adding any parmesan at all, and everyone still thought it was wonderful. (This is a great way to indulge in a weeknight meal while cutting a few extra calories.)

Serve the pasta along with a side salad of mesclun greens topped with sliced radishes and pine nuts. Offer parmesan, sea salt, pepper, olive oil and vinegar for each guest to season their own greens with.

We served Italian pomegranate soda in lieu of wine for this luncheon.

See how to easily craft your own herb garden napkins rings from printed fabric, get your own free basil seed card printables (invitations, place-cards, food tents, menus, herb markers) and learn how to effortlessly customize a table setting with Washi tape here!

Be sure to check out more of the Fresh Herb Garden Luncheon Tablescape here.

Race you to the herb garden!

Faithfully Yours,

Leigh

Recipes

Lemon Glazed Pumpkin Pear Teacakes (Gluten-Free Vegan, Dairy-Free, Egg- Free) for Mother’s Day Tea

May 6, 2015 Leigh

My dairy, egg, and gluten-free recipe for Lemon Glazed Pumpkin Pear Teacakes began as an experiment to concoct an original healthy and allergy-friendly cake. It can be fashioned into your choice of layered cake, cupcakes, and teacakes. The level of sweetness can be controlled by the amount of glaze you choose to top it with, and almost four cups of pumpkin and pear make this a yummy but guilt-free treat for all to enjoy. So for this Mother’s Day, let them eat teacakes!

Pumpkin Pear Cake Ingredients:

4 cups gluten-free baking mix (brands vary greatly… I used Arrowhead Mills)
2 egg replacers (3 teaspoons + 4 Tablespoons water = 2 eggs… or just use eggs)
1 cup of canned pumpkin (or use homemade purée)
2 ¾ cups pear puree (blended ripe pears, or other fruit purée)
½ cup melted coconut oil (or butter)
1½ cups sugar (or alternative granular sweetener)
2 tablespoons lemon juice (or other citrus juice)
2 teaspoons pure vanilla extract (not imitation)
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice

Lemon Glaze Icing Ingredients:

4 tablespoons lemon juice (or any citrus juice)
1 cup confectioner’s sugar (or use powdered)
optional: dust with more confectioner’s sugar (or use powdered)

Instructions:

Mix all the dry ingredients together.

Add in the wet ingredients to make a super sticky batter.

Spray a 2 tea cake pans, 1 muffin tin, or 2 cake rounds with coconut oil… or use a jarred stuff to grease them the old fashioned way. Do not dust with flour afterward.

Pack the dough into your pans. If you’re making muffins, shape rounded tops with the back of a spoon. If making cakes or tea cakes, smooth the mixture flat with a spoon. (This is a sticky dough that will retain more of its shape than the more fluid batters.)

Slide your filled pans into a non-preheated 350ᵒ oven. (This is because gluten-free vegan goods bake a bit differently than the wheat and egg types.) Bake according to your oven’s temperament, for about 40 minutes.

Let them cool off a little before popping them out.

To make the glaze while you’re waiting for them to cool completely, simply mix the ingredients well in a bowl.

Spoon the glaze onto cooled teacakes.

Confectioner’s sugar may also be dusted over the top if you like. (Confectioner’s is a dusting sugar without corn additives.) Top these teacakes with raspberries for a delightful sight.

They were a delicious allergy-free addition to my Spring Garden Mother’s Day Tea.

I hope they bring a smile to your face too!

Faithfully Yours,

Leigh

Recipes

Easy to Mold Naturally Colored Pink Sugar Shapes Sweethearts Recipe = a Spoonful of Sugar for Your Mother’s Day Tea

May 6, 2015 Leigh

Celebrate Mother’s Day the Mary Poppins way with a spoonful of sugar in your tea! This no-cook recipe for pink sweethearts utilizes natural beet juice instead of artificial food coloring, but you can substitute any color of juice you like. Plus, they’re really easy to make and mold into any shape you desire. They’re a “supercallifragilisticexpialidocious” alternative for decorating your baked goods as well, because they contain no corn syrup. It only takes a matter of minutes to mix and mold, then let them dry overnight. They are “practically perfect in every way”.

Ingredients:

2 cups granulated sugar (I used evaporated cane juice)
3 teaspoons water
1 teaspoon bottled beet juice (or other juice… or gel food color + 1 teaspoon water)

+ flexible silicone molds in your choice of shape

Instructions:

Gather the ingredients, and measure them precisely.

Mix them together very well, until the pink color is evenly distributed.

Use spoons to dispense the sweet mixture into each well of the mold. Pack it down tightly, flattening the top with the back of a spoon. (This recipe filled two of my heart molds.)

Let them sit out to dry overnight, and unmold them gently in the morning. Keep them stored in an airtight container until you’re ready to use them.

Here they are at the Spring Garden Mother’s Day Tea.

One must be allowed to indulge in girliness every once in a while.

These are so much cuter than plain little squares of white sugar.

So how about you… one lump, or two?

“In every job that must be done, there is an element of fun. You find the fun, and – snap – the job’s a game!” –Mary Poppins

Faithfully Yours,

Leigh

Recipes

Cherry Pecan Chicken Salad (Soy-Free / Egg-Free with Stuffed Tomato & Gluten-Free Shaped Finger Sandwich Options) for Mother’s Day Tea

May 6, 2015 Leigh

Skip the watercress and cucumber, and opt for heartier fare for your Mother’s Day Tea with this easy allergy-friendly recipe for Cherry Pecan Chicken Salad. Serve this delicious soy-free and egg-free delight with gluten-free bread or crackers for all your guests to enjoy worry-free. Or just make a nutritious lunch of adorably shaped finger sandwiches for the kiddos and a stuffed tomato for yourself. Either way, try some today!

Ingredients:

1 oven baked chicken breast (see my recipe for this here… or use a can, leftovers, or even turkey)
½ cup pecan pieces (or walnuts, almonds, etc.)
½ cup diced green onion (or leeks, onion, etc.)
½ cup dried cherries (or dried cranberries, raisins, etc.)
¾ cup soy-free veganaise (or mayo, vegan unsweetened yogurt, etc… or mix these ½ and ½)
sea salt to taste (or salt free substitute)
ground peppercorns to taste
optional: heirloom tomato to stuff, gluten-free crackers to top, artisan lettuce to fill, gluten-free bread for tea sandwiches, etc.

Instructions:

Bake and cut a chicken breast into cubes. (See my roasted cocorico chicken with root veggies recipe here, and my chicken with sautéed mixed greens recipe here.) Wash and dice the green onion.

Measure and mix all of the ingredients. Add sea salt and pepper according to your taste and sodium requirements.

Here I cut the top off of a large red and purple heirloom variety tomato, and then scooped out some of the center. Then I spooned a good portion of chicken salad into it and garnished the top with ground red peppercorns and green onion.

The green and purple artisan lettuce it’s resting on, also makes a wonderful carb-free wrap for the chicken salad. Those are gluten-free vegan Mary’s Gone Crackers in the Super Seed variety… yum!

The chicken salad was the perfect filling for the gluten-free tea sandwiches I served at the Spring Garden Mother’s Day Tea.

To go beyond tea sandwich triangles, simply press a cookie cutter into the bread, and fill with chicken salad. (Tulip, daisy, and butterfly shapes were my choice for the tea, but you can see bunny bread here with my carrot crouton recipe.)

Thanks Mom, for all the chicken salad you’ve made me over the years!

Faithfully Yours,

Leigh

P.S. If you’re looking for another easy version of this, try my turkey salad recipe here.

Recipes

“Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

May 2, 2015 Leigh 1 Comment

My “nacho average fiesta dip” is the main ingredient for my spicy nachos compuesto, and it proves that you don’t need to add red pepper to get a spicy kick out of Tex-Mex. And they make perfecto Cinco de Mayo appetizers because they’re not only quick and easy to make, but are also free of other allergens (like dairy, corn, and gluten) that are so typical of Mexican cuisine. So feel free to indulge without feeling indulgent… & ¡Fiesta forever!

“Nacho Average Fiesta Dip” Ingredients:

7 ounces canned vegan refried black beans (the vegan varieties have no lard added… or try pintos, or make fresh)
7 ounces canned fire roasted crushed tomatoes (or use freshly chopped and roasted)
8 ounce package gourmet soy-free vegan cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but use any variety of cheese you prefer)
1 tablespoon lemon juice (or lime)
1 teaspoon ground ginger
1 teaspoon onion powder (or 1 tablespoon fresh)
1 teaspoon garlic powder (or minced fresh)
1 teaspoon ground peppercorns
1 teaspoon sea salt (or salt substitute)
2 teaspoons dried cilantro (or 1 tablespoon fresh)
chips, crackers, or veggies for dipping (try a corn & gluten-free alternative like bean and rice chips)

Spicy Nachos Compuesto Ingredients:

diced green onion
diced tomatoes
fresh cilantro
sliced black olives
shredded lettuce
chips (try corn-free bean and rice chips like these Beanitos)
prepared “Nacho Average Fiesta Dip”
optional: vegan yogurt or sour cream
optional: guacamole (try my spicy recipe that’s red pepper free here)

“Nacho Average Fiesta Dip” Instructions:

Gather all your ingredients and mix them together.

Heat the mixture until the cheese melts. (I used a microwave on 80% power stirring every 2 minutes, for a total of 8 minutes… but a saucepan on a stovetop works well too.)

Blend the hot mix until the cheese is indistinguishable from the beans and rice. (I, of course, used my handy-dandy immersion blender.)

Transfer to a serving dish and garnish with sliced olives, cilantro, and fresh ground peppercorns.

Serve with freshly cut veggies, crackers, or your favorite chips. (I used beautifully dark “Beanitos” made in Austin because the bean and rice combo make a complete protein, at 4 grams per serving… plus they’re yummy.)

Spicy Nachos Compuesto Instructions:

Arrange an overlapping layer of chips onto a dish, and spoon hot “Nacho Average Fiesta Dip” over the top. Add the remaining ingredients in amounts that suit your taste-buds.

I had yogurt on hand and guacamole already made, but the nachos didn’t even need them. The Fiesta Dip had all the flavor I craved. Try tasting the chip-dip combo before loading yours up.

All of that salad-like part (lettuce, tomato, olives, green onion, and cilantro) that makes up the compuesto part of the nachos transforms this recipe from a snack into a meal… and therefore a guilt-free indulgence.

¡Yo quiero spicy nachos!

Faithfully Yours,

Leigh

P.S. Try my Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta as well!

Recipes

Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

May 2, 2015 Leigh 1 Comment

This cilantro chicken quesadilla is the latest in my healthy undercover veggie series because it gets spinach haters to eat like Pop-eye. And you don’t have to strong-hold the recipe to make it gluten-free and dairy-free… just switch out a few simple ingredients so that everyone may enjoy it. This makes it the perfecto appetizer for a fabuloso Cinco de Mayo Fiesta. It’s one of my favorite delicioso lunches because it’s so quick and easy to make. So let this recipe send you to Tex-Mex heaven too… guilt free!

Ingredients (for each quesadilla)

2 brown rice tortillas (or any variety of wrap you like)
a few ounces gourmet vegan soy-free cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but try any variety of cheese you like)
½ sliced baked chicken breast (see my sautéed greens with chicken recipe for instructions, or use any ground meat)
1 ounce thawed frozen spinach (or use less fresh spinach)
⅛ of a diced onion (or use green onion, leeks, dried onion…)
a few sprigs of fresh cilantro (or dried, to sprinkle with the onion or top as garnish)
optional spices: sea salt, ground peppercorns, garlic powder (to sprinkle inside the quesadilla)
½ diced tomato (or salsa to top the finished quesadilla with)
optional: vegan unsweetened yogurt or sour cream topping
optional: guacamole topping (try my spicy recipe that’s free of red pepper here)

Instructions:

First gather all the ingredients then wash and chop the veggies. (I’ve used frozen spinach here because it’s easy to keep on hand for impromptu meals, being frozen means it’s retained all of its nutrients, more quantity may be added than if using fresh, and it doesn’t need to be washed and dried before cooking. Microwave it if you like, but definitely chop it into smaller bits.)

Lightly spray a skillet with oil and place it over medium heat. (Here I’ve used a ceramic variety, but the non-stick types work well.) Line it with your first layer of tortilla, and then sprinkle half of the cheese evenly over it.

Layer the chopped spinach over the cheese. Then dust it with spices according to your preferences.

Scatter the diced onion across the spinach layer. Add cilantro if not using it as garnish… or do both!

Then distribute the chicken over the onion. (Think about cooking extra chicken to slice and freeze for easy last minute lunches like this one.)

Add the remainder of the cheese. (An even layer acts like a glue for the tortilla.)

Top with the last tortilla and press it down with a large spatula as it cooks through. (Using a cast iron press is another option.) When the quesadilla has heated thoroughly enough to stick together, flip it over quickly with a large spatula. This side won’t take as long to cook… it will be done when it has browned nicely.

Transfer the finished quesadilla to a cutting plate and slice into equal triangles like a pizza. Serve it in the round or stacked in a pretty arrangement like this.

Offer bowls of toppings like guacamole, yogurt, sour cream, salsa, diced tomatoes, and fresh cilantro… or add dollops and sprinkles to each slice.

I like to smother flavor toppings onto each triangle then grind fresh peppercorns over the top… and the cilantro is not only a pretty garnish but adds a distinct burst of flavor.

Keep a bunch of these warm in a low temp oven to serve all at once for your Cinco de Mayo Fiesta… or just make them for yourself as mouthwatering meal that only seems indulgent!

Faithfully Yours,

Leigh

P.S. Holy guacamole! I’ve been seeing a new commercial that erringly pronounces the G in that green goodness over and over and over. If any of you out there are now wondering which way is right way to say it… think Fozzie Bear and begin the word with “wocca”. “Muchas gracias amigos!” on behalf of my Texan ears. 🙂

P.P.S. And if you crave more Tex-Mex… try my “Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta.

Living Faithfully ~ Embracing Creativity