Cauliflower Cream Sauce (Dairy Free Options)

I have always wanted to make a cream sauce with cauliflower.  I found a recipe from Leelalicioius, which I have only slightly altered to suit our family.  It was delicious and great on pasta.  This recipe makes about 6 cups.  I hope you enjoy it as much as well all did.

Ingredients

• 2 diced onions
• 4 cloves garlic minced
• 1 tablespoon butter, ghee, olive oil or coconut milk
• 1 medium cauliflower cut into into florets
• 1/3 cup chopped sweet potato (optional)
• 3/4 cup milk of choice (I used almond)
• 1/2 cup broth (vegetable of chicken)
• 1/3 cup nutritional yeast 
• 1/2 teaspoon sea salt
• cayenne or hot sauce to taste
• 1-2 tablespoons lemon juice
• fresh ground pepper to taste

Directions

1. Saute onions in oil/butter until soft and fragrant.  Add garlic and saute for another 1-2 minutes.
2.  In a pot of boiling water add the cut the cauliflower and sweet potato.  Cook until tender.
3. Place all ingredients into a blender and puree until smooth.  
4. Serve over pasta or devour on its own.
5. Store sauce in an airtight jar in fridge.

Strawberry Maple Vinaigrette (Gluten and Refined Sugar Free)

Strawberry season is here.  We have been out picking a few times already for Limestone Living.  I simply adapted my regular Maple Balsamic Dressing to include some strawberries.  This is a sweet dressing which is a great compliment to a simple kale salad.

 Ingredients

• 4-6 medium size strawberries
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 4 Tablespoons olive oil
• 1 teaspoon apple cider vinegar
• salt and to taste

Directions

1. Combine all ingredients into a blender and puree until smooth and well blended.
2. Store in an airtight container in the fridge for 2-3 weeks.

Hmm, what is this?

(the challenges of taking photos with a toddler)

I couldn't keep his little fingers out of it.

He definitely liked it as he went back for more.  

It is 1 year old approved!

Vegan "Cheese" Sauce (Dairy and Gluten Free)

My family has been loving this "cheese" sauce.  Since I am intolerant to dairy, I have been creating this sauce as an alternative.  The girls love it as a dip for vegetables or as a sauce.  This is definitely not my recipe, I will give a shout out to Oh She Glows for this recipe. I have also altered it very slightly.  This recipe came from her new book Oh She Glows Everyday.

Ingredients

• 1/4 cup raw cashews soaked in water for 3 hours*
• 2-3 potatoes, peeled and chopped (190g or about 1 1/4 cup)
• 1/2 large carrot, peeled and chopped (55g or about 1/2 cup)
• 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
• 1 clove garlic
• 2 tablespoons coconut oil
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon white wine or rice vinegar
• 1/2 teaspoon sea salt
• 2-3 tablespoons nutritional yeast
• Freshly ground black pepper, to taste
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper or to taste
• 2 tablespoons warm water or adjust according to desired thickness

Directions

1. Soak cashews in water, covering them with about 1 inch of water.*  Soak them for 3 or more hours and then rinse and set aside.
2. Cook potatoes and carrots until soft and then drain.
3. Combine potatoes, carrots, cashews and all remaining ingredients into a high speed blender and puree until smooth.  Adjust water amount according to desired thickness.

Crock Pot Vanilla Apple Butter (Refined Sugar Free)

Despite the drought for most of the summer, our apples seem to have recovered and are weighing down the trees in abundance.  It has been wonderful to share and bless others with this awesome crop. So far I have been making pots of apple sauce and many apple crisps.

This year I decided to take a stab at apple butter and am glad I did.  It was rather easy and so tasty.  I used the crock pot and set it to a high heat because I am impatient like that, but you can definitely use a longer slower heat and relieve yourself of continually checking so it doesn't dry out or burn.  I also left the skins on the apples as it adds nutrients and I can also be lazy ;)

Ingredients

• 5 pounds sliced and cored apples 
• 1/2 cup organic apple juice (you could use water or nothing if it isn't sticking to your pot)
• 2 teaspoons vanilla
• 1-2 teaspoons liquid stevia (or to taste)
• 1-2 teaspoons cinnamon  or to taste
• 1/2 teaspoon sea salt
• 1 teaspoon lemon juice (to help preserve)

Directions

1. Combine all ingredients except lemon juice and placed in crock pot.
2. Set to low for 8-10 hours of high for 4 hours.  If setting on high to stir frequently to ensure it isn't sticking to your pot.
3. Once all apples are soft and mushy.  Puree until smooth.
4. Set on a low heat for 2 hours with the lid off. This will allow the butter to thicken, basically change from apple sauce to apple butter.  Stir in lemon juice.
5. Cool and set into jars.
6. Store in fridge for 1-2 weeks or freeze for up to 3 months.

Ways to Use Apple Butter:

• Sweeten your millet porridge or other porridges
• As a layer a chia seed parfait
• In a smoothie
• On pancakes or waffles
• A dip for fruit, crackers, etc.
• As a spread for breads, buckwheat biscuits or muffins etc.
• Simply enjoy on a spoon, yum!

Canned Salsa (Refined Sugar Free)

It has been a great tomato growing year.  One of the ways we have been preserving this delicious fruit is by canning them into salsa.  This is my go to recipe for regular salsa.  I make it just a mild heat for the girls but you can increase the heat with more hot peppers.

 Ingredients

• 8 cups chopped, peeled tomatoes*
• 2 large minced onions
• 4 cloves garlic
• 1 lime juiced
• 1 lemon juiced
• 1/3 cup chopped cilantro
• 1 1/2 tablespoons sea salt
• 1 teaspoon black pepper
• 2 minced hot peppers (increase for more heat)
• 2  finely chopped green peppers
• 10 drops stevia

Directions

1. In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent burning.
2. Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
3. Prepare pot for canning, jars, and lids.
4. Ladle hot salsa into hot jars, leaving  1/2-1 inch of space at the top. Wipe rim and attach lids.
5. Place jars in canning pot, covering by at least 1-inch and bring to a boil. Process for 15 minutes, turn off the heat and let sit for 5 minutes.
6. Remove jars to cool before storing.

*How to Peel Tomatoes

• Bring a large pot of water to a boil.
• Wash tomatoes
• Make a small x pattern on the bottom of the tomato to help with the peeling.  (Don't cut into the tomato too deep.)
• Place tomatoes in the boiling water for 1 minute.  
• Take tomatoes out, cool or rinse with cold water.
• Peel.

Creamy "Ceasar" Dressing (Dairy Free)

After a busy weekend and having eaten not a typical diet for us, I decided to make a hearty salad for lunch.  Salads are great meal when combined with a lot of greens, some protein and fresh vegetables and herbs.  It is the dressing that can often make salads, not so great anymore.  This dressing is rich and creamy, yet lower in refined fats and higher in fibre.  Go ahead enjoy!   

Ingredients (makes approximately 1 cup)

• 1 cup soaked raw cashews*  
• 1 cup water 
• 1 lime juiced
• 1 clove garlic 
• 1 tablespoon chopped onion or 1 teaspoon onion powder
•  teaspoon dried parsley or use 1/2 tablespoon fresh parsley
• 1 teaspoon dried basil or use 1/2 tablespoon fresh basil
• 1/2 teaspoon sea salt
• 1/4 teaspoon curry powder
• 1/2 teaspoon paprika
• 1-2 drops liquid stevia (optional)
• black pepper to taste
• cayenne pepper to taste

Directions

1. Combine all ingredients and blend until smooth.  
2. Place in a sealed container.  Will last at least a week in the fridge.

*cashews can be soaked 2 cups water for 1-7 hours to soften, this may be helpful if using a less powerful blender in order to get a creamier texture. 

Chocolate Date Icing or Frosting (Dairy and Refined Sugar Free)

This weekend was my niece's second birthday, I was in charge of the birthday cake.  I went with my Grain Free Chocolate Cupcakes recipe and then piped this Chocolate Date Frosting from The Spunky Coconut.  This frosting turned out so well.  It piped very easily and tasted great, thanks Kelly Brozyna for this delicious icing.

Ingredients (makes enough for single layer cake or 12 cupcakes)

• 3/4 cup cashews
• 1 1/2 cup dates
• 1 can coconut milk
• 1 teaspoon gluten free vanilla
• 1 1/2 tablespoon arrowroot starch
• 1/3 cup melted coconut oil
• 1/2 cup raw cocao or cocoa
• pinch sea salt
• 1/4 cup ground palm sugar (optional-if you prefer it sweeter)

Directions

1. Soak cashews in 1 1/2 cup water for 2-4 hours to soften.  Drain and then rinse with clean water.  Set aside.
2. Soak dates in hot water for 1-2 hours to soften.  Drain water and set aside.
3. Add all ingredients to a blender and puree until smooth.
4. Set in refrigerator to harden for 1-2 hours.
5. Pipe or spread over cake.  

Zucchini Relish (Refined Sugar Free)

I found another recipe for all the zucchini that great this year.  We love zucchini relish and this recipe still tastes sweet without the refined sugar.  This recipe does take some soaking time time in salt so do plan ahead.

Ingredients

• 7-8 cups shredded zucchini
• 2 diced onions
• 2 diced red or sweet bell peppers
• 2 tablespoons sea salt
• 1 1/4 cup apple cider vinegar
• 20 drops stevia
• 1/2 cup honey (if you prefer it sweet)
• 1 tablespoon xylitol
• 1 teaspoon dry mustard
• 1/2 teaspoon ground pepper
• 1 teaspoon celery seeds
• 1/2 teaspoon turmeric
• 1/2 tablespoon psyllium husk

Directions

1. In a large bowl combine zucchini, onions, peppers and sea salt.  Cover and let sit overnight (7-10 hours) so that salt can work out the additional water.  I often let it sit for about 5 hours and then about a strainer for another 2-3 hours.
2. Rinse vegetables and add to a large cooking pot.
3. Add all remaining ingredients.  Cook on medium heat, stirring in between for 45 minutes or until relish is as desired consistency.
4. Process in a canning bath for 15-20 minutes.

Nacho "Cheese" Dip, Sauce or Spread (Dairy, Gluten and MSG Free)

This is a very tasty sauce that has multiple purposes.  I love the creaminess off the cashews.  It can be a great dip for crackers, chips or vegetables.  If thinned out, it becomes a tasty sauce for chicken, pasta or rice.
*  If you don't have a "strong" blender you may want to soak the cashews for a couple 3-5 hours so then soften and are easier to blend smooth.

 Ingredients

3/4 cup raw cashews

1/3 cup nutritional yeast

1/3 cup water (or more for a sauce)

2 teaspoon chili powder

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

Directions

1. Place all ingredients into a blender and puree until smooth.
2. Add more water if needed depending on desired consistency and use.

Strawberry Jam (Pectin Free, Refined Sugar Free, Colour Free and Gelatin Free)

I always have a hard time finding jam that doesn't contain sugar, pectin, colour or gelatin.  After a huge mess and a few batches later, I am happy with the results.  This jam is not too sweet, tastes like strawberries and has a smooth consistency.

Ingredients (makes approximately 2 cups)

• 2 cups sliced strawberries
• 8-10 dates
• 1/2 tablespoon psyllium husk
• 1 teaspoon lemon juice
• pinch sea salt

Directions

1. Place all ingredients in a blender and puree until smooth, of if you prefer some strawberry pieces then leave some or all strawberries out.  
2. Add all ingredients into a medium size pot. 
3. Bring to a boil, stirring frequently.  Reduce heat and cook for another 10-15 minutes until some liquid has been reduced.  Jam will thicken as it cools.
4. Transfer to a hot sterile jar, leaving 1/4 to 1/2 inch space and seal.  Turn jar upside down and place in fridge or a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Taco Seasoning (Gluten, Grain and MSG Free)

Taco seasoning is very easy to make and will save your body a lot of unnecessary sodium and MSG.  Those little packages (even many organic ones) have mono-sodium glutamate hidden in their ingredients.  Why is this bad?  MSG is a food flavour enhancer that can cause depression, obesity, migraines, disorientation etc. To learn more about the foods that contain MSG as well as it's hidden names read, MSG, I Found You.

These are some great reasons to simply make your own seasonings.  This being said, do read the ingredients in your spices to ensure that there are simply the spices you want. This recipe is on the mild side, you can adapt the heat by adjusting the amount of chili peppers and cayenne.

Ingredients

• 1/4 cup chili powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon dried oregano 
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon sea salt
• 1 teaspoon cayenne (to taste)
• chili flakes (to taste)
• 2 teaspoon black pepper

Directions

1. Combine all ingredients and store in an airtight container.
2. Use approximately 2 tablespoons for 1 pound of meat.

DIY Homemade Ketchup (Free of High Fructose Corn Syrup)

Ketchup is another popular condiment in this house, especially for my youngest who would like to eat it with a spoon.  Thankfully she enjoys this one just as much as the popular HFCS versions many of us have come to know.  Sometimes you need a little ketchup on those eggs or fries!

 Ingredients

• 1 1/3 cup organic tomato paste
• 3 tablespoons apple cider vinegar
• 5 drops liquid stevia
• 2 teaspoons honey
• 1/2 tablespoon organic molasses
• 1 1/2 teaspoon sea salt
• 1/4 cup minced onion
• 3/4 teaspoon garlic powder
• 1/4 teaspoon all spice
• cayenne pepper to taste
• 1 1/2 cup water

Directions

1. Place all ingredients into a blender and puree until smooth.
2. Store in an airtight container in the fridge.

Home-made Montreal Steak Spice (Gluten/Grain, MSG and Preservative Free)

I am always worried about added MSG when buying spice combinations.  I used to suffer from migraines and am a bit paranoid when it comes to ingredients listed as "spices."  For more on MSG you can read my post MSG, I Found You.  When combining all these ingredients to ensure your spices are gluten free and don't contain any additional ingredients.

Ingredients

• 2 1/2 tablespoon sea salt
• 1 tablespoon black pepper
• 2 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon thyme
• 1 tablespoon coriander
• 1/4 teaspoon cayenne

Directions

1. Combine all ingredients and place in a sealed container.
2. Keep in a dark dry spot.

Home-made Mayonnaise (Dairy, Gluten, Sugar and Preservative Free)

One of my favourite condiments is definitely mayonnaise...I am Dutch.   I have tried several times to make it and have had a lot of fails.
There are a few key steps to making mayonnaise.  The egg must be at ROOM TEMPERATURE and you have to poor the oil VERY SLOWLY.  Although it takes some patience to make, it will be worth it as you will be left with a healthier alternative to the store bought variety. I have tried making this recipe with other oils but personally haven't found another variation that I like.
Note:  This recipe uses a raw organic egg.  If you don't prefer to eat raw eggs you can apparently buy pasteurized eggs.

Ingredients (makes approximately 1 cup)

• 1 organic, free range egg (at room temperature)
• 1 teaspoon mustard powder
• 1 1/2 tablespoon lemon juice (at room temperature)
• 1/2 teaspoon sea salt
• pinch of cayenne pepper (optional)
• 1 cup sunflower oil
• 1 1/2 tablespoons olive oil

Directions 

1. In a small bowl combine egg, salt, cayenne, mustard powder and lemon juice.
2. Add egg mixture to blender.
3. Turn blender on to a medium speed and very slowly add sunflower oil.  Either use a dropper or ensure your pouring method uses a very thin stream of oil.  This is crucial or the mayonnaise will not thicken.  The emulsion will break if too much oil is added at one time and you will end up with a runny sauce...I have already had this happen :( 
4. Once you have added the sunflower oil, use the same method to add the olive oil.
5. If done correctly you will end up with a very tasty thick mayonnaise.

Homemade Cranberry Sauce (Dairy, Gluten/Grain and Refined Sugar Free)

I have made this sauce for several years but keep forgetting to post it before Canadian Thanksgiving however I am not to late for our friends in the United States.  I like to make my own cranberry sauce as I can control how sweet it is as well as what ingredients are added.  The girls also enjoy watching the cranberries pop, although don't get too close, my youngest had one squirt in her eye :(
This sauce gets nice and thick and will keep for several days in the fridge.

Ingredients

• 12 ounce bag fresh cranberries (about 4 cups)
• 3/4 cup orange juice
• 1 teaspoon gluten free vanilla
• 3/4 cup palm sugar (adjust according to taste, I prefer it more on the sour side)

Directions

1. Place all ingredients in a small sauce pan.  
2. Bring to a boil on medium to high heat, stirring frequently.
3. Reduce to a simmer and continue to cook another 10 minutes until most cranberries have burst.
4. Cool, sauce will thicken as it cools and then place in fridge to chill.  I tend to just set it outside while I prep the rest of dinner.

BBQ Sauce (Dairy and Gluten Free)

BBQ season is finally here or for some of us it barely left.  I don't tend to buy BBQ sauce as I don't care for the ingredients but have always wanted to create my own.  I used this recipe on pork but feel it would taste great on other meats as well.  It makes a little over 2 cups of sauce.

Ingredients

• 11 oz tomato paste 
• 1/3 cup water
• 2 cloves garlic (or more to taste)
• 1/4 chopped onion
• 1/4 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1/3 cup organic molasses
• 1 tablespoon tamari
• cayenne pepper to taste
• 1/2 black pepper
• 3/4 teaspoon sea salt or herbamare
• 1/2 teaspoon mustard powder

Directions

1. Combine all ingredients and purée until smooth.
2. Keep refrigerated and in a sealed jar.

Hazelnut Chocolate Spread "Nutella" (Dairy, Gluten/Grain and Refined Sugar Free)

Apparently Nutella has been in some "hot water" for claiming to be healthy.  I am pretty sure just reading the ingredients could tell most people that this is not considered healthy.  Its first ingredient is sugar and not hazelnuts.  Hmm
Anyway I decided to make my own as I do love this treat but have refused to buy it.  I does require some time but really is worth it.  Yum.  So far I haven't used it for anything but eating by the spoonful and making brownies. Not sure if I will any left for anything else.


Ingredients

• 2 cups hazelnuts
• 1/3 cup cocoa
• 1/3 cup honey (or other natural sweeteners)
• 1 tablespoon coconut oil
• 1 teaspoon gluten free vanilla
• 1/4 teaspoon sea salt
• 2 tablespoons non dairy milk -I used coconut milk (may need more depending on desired consistency)

Directions

1. Preheat oven to 350 F.
2. Roast hazelnuts for 12-15 minutes watching to make sure they don't burn.

 3. Place hazelnuts in a tea towel and rub together trying to remove some of their bitter coating. (I didn't        remove very much and it still tasted great.)

4. Place hazelnuts and remaining ingredients in a blender and grind until smooth.  This may take a long time depending on your blender.  It took mine 13-15 minutes. 

  

Easy Guacamole

A simple and delicious dip.  Guacamole is awesome with fresh vegetables, chips, crackers or as a condiment on a sandwich.

Ingredients

• 2 ripe avocados peeled and pitted
• 1/4 cup onion
• 1 clove garlic
• 1/2 lemon or a whole lime juiced
• 1/2 tomato
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper or to taste
• 1/4 cup fresh basil or cilantro (optional)

Directions

1. In a blender or food processor, combine all ingredients and whip until smooth or to desired texture.
2. Store in a sealed container in the fridge, however it may brown slightly if kept more than a few hours.

Chocolate Sauce (Dairy, Gluten and Refined Sugar Free)

There is always a use for chocolate sauce...well in my opinion anyway.  I like to use this sauce for making chocolate milk, in homemade popsicles, and on desserts.  It will harden when cold as it has coconut oil in it.  If you want it for pouring, simply heat it up again.

Ingredients

• 1/4 cup coconut oil
• 1/2 cup cocoa
• 4 drops liquid stevia
• 1/3 -1/2 cup maple syrup or honey
• 1/2 cup unsweetened almond milk

Directions

1. In a saucepan heat oil until melted.  Add remaining ingredients and stir while heating for 1-2 minutes.  It does not need to boil.
2. Keep in a sealed container.

Hummus with Sunflower Seed Butter (Dairy, Gluten and Sugar Free)

Hummus is one our favourite dips.  My youngest often use eats it in a bowl with a spoon.  I thought I would combine the "nutty" flavour of sunflower seed butter into the recipe and wasn't surprised that it tasted great.

Ingredients

• 1 1/2 cup chickpeas (see below for soaking dried peas)
• 1/4 cup sunflower seed butter
• 1/2 juice lemon
• 1/2 teaspoon sea salt
• 1/2 teaspoon cumin (or to taste)
• 1 clove garlic
• 1/3 - 1/2 cup water

Directions

1. Using a blender combine all ingredients until completely smooth.

Soaking and Cooking Beans or Peas 

*I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans.

Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour  
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.