Tag #glutenfree

Have you ever made scalloped potatoes and realized just how laden they are with dairy, gluten and other additives and then wondered how am I going to be able to digest this?

Well the other night I was craving big time some scalloped potatoes because let’s face it, it screams comfort food right????? I wasn’t about to make the standard kind my mom used to make when I was a kiddo so I put my thinking cap on and came up with my own dreamy, vegan and gluten free scalloped potatoes that made my belly super happy and not bloated and congested at all!!!! It was also SOOOOOOOO simple to make and didn’t require a lot of ingredients or time. Even better!!! So let’s get to the recipe shall we?

Ingredients

• 4 pounds yukon gold potatoes
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 4 large garlic cloves, minced
• Optional for serving: vegan parmesan, chopped fresh chives

For the Sauce – This is the IMPORTANT PART

• 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
• 2 cups vegetable broth
• 2 cups unsweetened non-dairy milk
• 1 cup nutritional yeast (this makes it super creamy and cheesy)
• 1 teaspoons each salt, onion powder and garlic powder

Instructions

• Wash and peel your potatoes, and slice them into 1/8 inch thick rounds. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish with some vegan butter or olive oil. Set aside.
• Drain the soaked cashews. In a high powered blender like a Blendtec or Vitamix, add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast and salt) and blend on high for a few minutes until very smooth. It should smell very cheesy and look very dreamy.
• Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for about 4-5 minutes, until translucent. Now add the garlic to the pan and cook, stirring constantly for another minute. Turn off heat and set aside.
• Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce. 
• Layer the rest of the potatoes, and then the rest of the sauce. Bake for 60 minutes, then check a few potatoes to make sure they are fork tender and cooked through. If not, put back in the oven for 10-20 more minutes, until done. The sauce should be bubbly and thick. and a little brown on the edges.
• Sprinkle some vegan cheese like parmesan, chopped fresh chives/parsley, a bit of black pepper, if desired. Serve warm. Enjoy!

FYI Notes On This Recipe

1. May leave out the onions and garlic if desired, but they add a lot of flavor to the dish.
2. I like using yukon gold potatoes in this recipe, but russets will work as well. Or try sweet potatoes for variety!
3. Try to slice your potatoes similar levels of thickness; this will help them cook more evenly. If you slice your potatoes thicker, they will take longer to cook, so keep this in mind. 
4. This dish can be made ahead and reheated in the oven for 20-30 minutes.

Who doesn’t love a creamy pasta sauce that’s healthy and easy on the belly to digest! This one is dairy free, so creamy and is the ultimate in pasta comfort food.

Ingredients:

• 1/2 tablespoon avocado or grapeseed oil
• 4 cups butternut squash
• 3 tbsps garlic powder
• 3 tbsps vegan butter
• Freshly ground salt and pepper, to taste
• 8 oz gluten free penne
• 2 tablespoons vegan plain cream cheese
• 3/4 cup-1 cup unsweetened almond milk, less if you like a thicker sauce
• 1/3 cup nutritional yeast
• 1/2 cup frozen peas, thawed

Instructions:

1. Preheat oven to 400 degrees F. Place butternut squash cubes on a large baking sheet and drizzle olive oil on top. Season with salt and pepper. Use hands to toss the butternut squash and olive oil together, then evenly spread out on the pan.
2. Roast squash for 20-30 minutes or until fork tender. Remove from oven and set aside a few minutes to cool.
3. Cook pasta according to package directions in a large pot so that it’s al dente
4. in a saucepan, sauté 1 tbsp oil with garlic powder and add shrimp. Cook until done and set aside.
5. While the pasta is cooking you can make the sauce by adding the squash, cream cheese, vegan butter, Nutritional yeast, garlic powder and almond milk to the bowl of a food processor (or high powered blender). Process until smooth and creamy, adding additional milk if necessary. Add salt and pepper to taste.
6. Once Pasta is cooked, drain, return to pot and place over low heat. Add thawed peas and butternut squash sauce and shrimp. Stir to combine.
7. Serve with salt and pepper.
8. enjoy!

Muffins can be healthy, tasty and with no sugar. These ones are sugar free, paleo and gluten free and taste great with almond butter slathered on them.

Yields 12

INGREDIENTS:

• ¾ cup blanched almond flour
• ¾ cup coconut flour
• 6 Tablespoons tapioca starch
• 6 Tablespoons stevia (or coconut sugar)
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 3 large eggs
• ¼ cup olive or grape seed oil
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 ½ cups mashed banana
• 1 ½ cups strawberries (washed, chopped)

INSTRUCTIONS:

• Preheat the oven to 350° F. Line a 12-cup muffin tin with papers or grease with coconut oil and set aside.
• In a large mixing bowl, whisk together the flours, starch, stevia, baking soda, and salt. Set aside.
• In another large mixing bowl, whisk the eggs, then whisk in the oil. Add the vanilla and vinegar and stir to combine. Then stir in the bananas and strawberries.
• Pour the dry ingredients into the wet mixture and stir to thoroughly combine.
• Divide the batter between the 12 muffin tins. Bake for about 40 minutes until the tops are golden. Sprinkle with coconut flakes.
• Serve with almond butter for added protein.
• Refrigerate muffins.