Monday, September 26, 2016

{Gluten and Dairy Free} Southwest Slaw



    Slaw:

    16 oz. package of slaw (with cabbage and carrots shredded)

    Dressing: 

    * 2 TBS pomegranate juice (or lime)
    * 3 tbsp Rice Vinegar
    * 5 tbsp light vegan mayonnaise (I use Vegenaise)
    * 1/2 tsp ground cumin
    * 1 tsp garlic powder
    * 1/4 tsp chipotle powder
    * 1/2 tsp chili powder
      salt and pepper to taste

      optional
        1/2 cup green onions, chopped
        1/2 cup cilantro, chopped

      I am posting this at Allergy Free Wednesdays.

Saturday, September 24, 2016

{Gluten and Dairy Free} Cheesecake Dip

I was excited when I found this recipe at  Go Dairy Free. I used to make a dip like this and serve it at parties with various fruit. So delicious! Go Dairy Free is an excellent site for those that are dairy free. I'd highly recommend it! If you can have soy, but not nuts you could do soy whipped cream instead of the coconut cream.
Dairy-Free Cheesecake Dip Recipe - a 10 minute treat! (vegan, gluten-free and top allergen-free)
photo from Go Dairy Free

Dairy-Free Cheesecake Dip
Prep time
Total time
Author: 
Serves: 6 to 8 servings
Ingredients
Dairy-Free Cheesecake Dip
  • 4 ounces dairy-free cream cheese alternative (I use half a tub of Daiya Plain)
  • ¼ cup coconut cream (see note below)
  • ¼ to ⅓ cup powdered sugar
  • 1 teaspoon lemon juice
  • ½ to ¾ teaspoon vanilla extract
  • Pinch salt
For Serving
Instructions
  1. Place all the cream cheese alternative, coconut cream, powdered sugar, lemon juice, vanilla, and salt in a mixing bowl. We like the full amount of vanilla and a scant ⅓ cup of the powdered sugar, but use the lower amounts if you prefer less sweet.
  2. Blend the ingredients with a hand mixer or whisk until smooth and creamy.
  3. Place the cheesecake dip in a bowl and serve with cookies and strawberries for dipping. You can also serve with crushed cookies for rolling or top the cheesecake dip with the crushed cookies.
  4. Leftover dip can be covered and refrigerated for up to 3 days. I also freeze individual portions for an any time treat.

Friday, September 23, 2016

{Gluten and Dairy Free} Chicken Pot Pies with Cornbread Crust

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!
photo from Sweet Peas and Saffron
I love this idea from Sweet Peas and Saffron.  I adapted it to make it gluten free. I love  Bob's Red Mill gluten free cornbread mix. So easy!Chili Pot Pies with Cornbread Crust
PREP TIME

COOK TIME

TOTAL TIME

Chili is baked up in individual portions with a delicious cornbread crust!
SERVES: 4
Ingredients
For Chili Pot Pies:
Cornbread Crust
  • Bob's Red Mill Gluten free Mix
  • (I use rice milk and chia eggs) for every chia egg you use 1 TBS chia and 3 TBS water
Toppings
  • daiya shredded cheese
  • plain coconut yogurt/ or vegenaise for sour cream
Instructions
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  1. Pre-heat oven to 375°F.
  2. Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
  3. In a medium bowl, mix together all of the dry cornbread crust ingredients.
  4. In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
  5. Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
  6. Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
  7. Serve immediately