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Showing posts from October, 2016

Smashed Baby Red Potatoes With Brandy Cream

This recipe is easy to make, vegetarian, & gluten free.

2 pounds Baby Red Potatoes
1 stick butter
1 sweet onion, diced
5 cloves garlic, minced
1/2 c. brandy
1c. heavy cream
1/4 c. fresh chopped parsley
salt & pepper to taste

Boil the potatoes in water for 30 minutes over medium high heat. When they have cooked, drain them and lay them out on a towel to cool.

When they can be handled, use a knife to remove any large eyes or damaged skin from the potatoes. 

In a large pot, over medium heat, cook the garlic and the onion in the butter for about ten minutes, stirring often, until they have browned slightly, add the cream, brandy, and the potatoes.

Smash the potatoes with a hand-held potato masher until the potatoes have absorbed all of the liquid in the pot. 

Add the salt and pepper to taste, and stir in the parsley before serving. Enjoy!

Baked Brie with Tart Cranberry Sauce

This makes a delicious, and beautiful, appetizer for the holiday season. The recipe is vegetarian, free of gluten and added sugar.

1 wedge good brie
1 package fresh cranberries
1/2c. coconut oil
1/4 maple whiskey
1/2 c. honey
1 tsp. salt
1/4 tsp. cinnamon
crackers for serving

Rinse the cranberries well & sort out & discard any that are soft.

In a large pot heat the cranberries, oil, whiskey, honey, and salt over medium heat, stirring occasionally, for about fifteen minutes until all of the cranberries have broken down and the sauce has thickened. 

Refrigerate for at least two hours.

Place the brie on an oven safe plate and top with a large spoonful of cranberry sauce. Heat in a three hundred and fifty degree oven for fifteen minutes. 

Sprinkle with cinnamon & serve with crackers. Enjoy!

Potato Hash with Red Onion & Spinach

This recipe is free of gluten, and added sugar & is vegetarian. For a vegan option, just omit the sour cream.

5 lbs. Russet Potatoes
1 large red onion - sliced
2 large handfuls fresh spinach - rinsed & chopped
4 cloves garlic - minced
1/2 c. olive oil
2 tsp. fresh ground black pepper
1 tsp. red pepper flakes
1 tsp. coriander
1 tsp. basil
1 tsp. paprika
salt to taste
sour cream

In a large pot boil the potatoes, covered in water over medium to medium-high heat for about 30min.

Drain the water, and set the potatoes out on a clean towel to cool & dry.

In a large pot, or dutch oven, heat the red onion in a couple tbsp. of the olive oil over medium heat, stirring often, until they begin to brown slightly.

Peel the cooked potatoes, and cut them into wide slices, before adding them to the pot with the onions. When all of the potatoes are added, add the garlic and the rest of the olive oil.

Add the spices & continue cooking over medium heat. Use a heavy spatula to turn the potatoes only onc…

Tofu Veggie Wraps With Peanut Sauce

This recipe is Gluten Free, Vegetarian, Free of Added Sugar & Vegan with the exclusion of the Sriracha Mayonnaise & Honey. 

The Peanut Sauce:

Equal Parts -

    - Fresh ground peanut butter (This has no added sugar or oil & can be found in the deli department of most groceries.)
    - GF Soy sauce, or liquid aminos
    - Toasted Sesame oil
    - Grated ginger root
    - Honey
    - Minced Garlic
    - Sesame seeds

The Veggies:

In this recipe, I used -

Thinly sliced red cabbage
Thinly sliced Napa Cabbage
Thinly sliced radish
Blanched, sliced asparagus
Alfalfa sprouts
Chopped cilantro
Thinly sliced pickled cucumber
Thinly sliced pickled red onion

The cucumber & red onion are pickled in enough rice wine vinegar to cover them for about fifteen minutes.

The Rest:

1 container extra firm tofu, pressed
2c. vegetable oil
Salt to taste
1 package Mung Bean noodles
1 package Vietnamese Rice Wrappers

To prepare the tofu, wrap it in clean dry kitchen towels about an hour before you plan to make your wraps. …

Creamy Basil Marinara & No-Meat Balls

This recipe is vegetarian & gluten free with no added sugar.The No-Meat Balls are a blend of mushroom & garbanzo beans.

What You Will Need -

For The Sauce:

30 oz. canned diced tomatoes
30 oz. canned tomato sauce
2 tbsp. olive oil
1 medium onion, diced
3 cloves garlic, minced,
1 large handful fresh basil leaves, rinsed & chopped
1/2c. good, dry red wine
1 tbsp. honey
1 tbsp. dried basil
1 tsp. red pepper flakes
1 tsp. coriander
1 tsp. fresh ground black pepper
1c. heavy cream
Salt to taste

For The No-Meat Balls:

240 oz. Crimini Mushrooms (about 2 packages)
16 oz. canned Garbanzo Beans, rinsed and drained
1 handful fresh parsley, rinsed & chopped
3 cloves garlic, minced
2 eggs
1 tsp. salt
1 tsp. fresh ground pepper
1 tsp. onion powder
1 tsp. paprika
1 & 1/2c. gluten free flour
1c. vegetable oil

What to Do -

For The Sauce:

In a large pot, sauté the onion garlic and basil in the olive oil for three minutes, until the onions are clear. Add the remaining ingredients for the sauce except the cream …

Simple Thai Fusion Salad

This recipe is vegetarian & free of gluten & added sugar.

I am leaving the proportions in this salad open to preference. You don’t need to add all of the ingredients if there is something that you prefer to leave out.

Try to keep the proportions of all of the vegetables that you choose to use basically the same, aside from the red cabbage, which you will want to use to make up the bulk of this salad.

A mandolin can be used to help with fine slicing.

For the salad components:

Thinly sliced pickled cucumber
Thinly sliced pickled red onion

- The cucumber & red onion are pickled in enough rice wine vinegar to cover them for at least fifteen minutes prior to adding them to the salad.

Thinly sliced red cabbage
Diced Tomato
Alfalfa sprouts
Chopped fresh cilantro

For the dressing components:

Equal Parts -

    - Fresh ground peanut butter (This has no added sugar or oil & can be found in the deli department of most groceries.)
    - GF Soy sauce, or liquid aminos
    - Toasted Se…

Perfectly Comforting Potato Cheese Soup

This recipe is vegetarian & gluten free.

What you will need:

8-10 medium sized Russet potatoes - peeled & diced

4 quarts water

4 tbsp. unsalted butter - divided

2 tbsp. gluten free flour

4 stalks celery - cleaned & diced

3 cloves garlic - peeled & minced

1 medium sweet onion - peeled & diced

3 sprigs fresh parsley - rinsed and finely chopped

1c. heavy cream

1c. milk

2c. created co-jack cheese, shredded

1 tbsp. fresh ground black pepper

1 tbsp, coriander

1 tsp. paprika

salt to taste

fresh chopped chives for garnish

What to do:

Add 2 tbsp. of the butter, the onion, parsley, garlic, and celery to a large pot. Saute over medium heat for about five minutes until the vegetables are soft. Add the potatoes and the water and increase the heat to high. Add the pepper, coriander, and paprika. When the soup comes to a boil reduce the heat to medium or medium low and allow it to simmer, uncovered, for 30 minutes. 

In another medium sized pot heat the other 2 tbsp. butter and the flour over me…

Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!