Curried Rice Salad With Orange Dressing (Dairy, Gluten and Oil Free)

It has been way to long since my last post and here I am not even giving you an original recipe.  This delicious salad is from The Garden Grazer where you will find some great real food recipes.  I made only a few alterations more because this is what was on hand. I love the pairing of curry and oranges.  Our family has really been enjoying orange season right now so this salad was a hit.

Salad Ingredients

• 1 1/2 cup uncooked brown rice 
• 1/2 cup raisins or currants 
• 1/3 cup chopped almonds
• 1/2 cup chopped sweet snap peas
• 1/4 cup chopped parsley
• Avocado for on top (optional)

Dressing Ingredients

• Juice from 1 orange 
• 1 tablespoons curry powder 
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoons apple cider vinegar
• pinch of sea salt

Directions

1. Cook rice according to the directions on the package.
2. In a large bowl combine all salad ingredients, adding rice when cooked.
3. In a small dish add all dressing ingredients and stir until fully combined.
4. Pour dressing over salad and stir to fully combine.
5. Serve warm or cold.  It does taste better to have it sit for about an hour in order to allow the flavours to combine. 

Quinoa Vegan Patties (Dairy, Gluten and Egg Free)

Looking for a tasty vegan "Burger" recipe?  This one is our favourite.  It is easy, allergy friendly and delicious. We have made them several times and they hold together so well. We hope you enjoy them as much as we do.

 Ingredients (makes 6-8 patties)

• 2/3 cup uncooked quinoa (cooked with 1 + 1/3 cup of water)
• 1 cup of pecans or 1 cup pumpkin seeds
• 1/4 cup hemp hearts (or other seeds/nuts)
• 2 cups rolled oats
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 2 tablespoons parsely
• 2 cloves minced garlic
• 2 flax eggs (1 1/2 tablespoons flax set with 6 tablespoons water for 2 minutes)
• 1 tablespoon tamari or soy sauce 
• 1/2 finely diced onion 
• 1 teaspoon dijon mustard
• Pepper to taste
• 1-2 tablespoons water if needed

Directions

1. Preheat oven to 425 F
2. Cook quinoa.
3. Add nuts or seeds to a food processor and grind to very small pieces.  
4. Place all ingredients into a large bowl.  
5. Wet hands slightly and form into patties.
6. Bake for 20 minutes flipping once in between.

Stewed Pinto Beans (Gluten and Dairy Free)

Perhaps this is more of a winter meal but today is a rainy day and I felt like something hearty and warm.  This is a simple easy recipe and can feed many.  I soaked my pinto beans from dry beans but you can use canned ones as well.  Depending on how much of a "sauce" you want with your beans you can always adjust the amount of water.  I made this in a crock pot but it can also be done on the stove or in the oven.

Ingredients

• 6 cups cooked pinto beans (3 cans of pinto beans)
• 2 cups pureed tomato
• 1 cup water (adjust depending on desired amout of sauce)
• 2 diced carrots cooked until soft
• 1 diced onion
• 1/2 tablespoon olive oil
• 2 cloves garlic
• 1 cup water
• 2 bay leaves
• 1 teaspoons smoked paprika
• 1 teaspoon coriander
• 1/4 teaspoon chipotle or to taste
• 1 teaspoon thyme
• 1 tablespoon maple syrup (optional)
• sea salt and pepper to taste

Directions

1. In a frying pan heat and add diced onion.  Cook onion until very soft about 5-10 minutes.  Add garlic and cook another 2 minutes.
2. Add diced carrot into a pan with water and cook until soft.
3. Puree the carrots with the water.
4. Add all ingredients into a crock pot and cook on low for 4-6 hours.
5. Remove bay leafs.  Serve over brown rice if desired.

Pineapple Quinoa Salad with Roasted Cashews (Dairy, Gluten and Sugar Free)

Summer season is finally approaching and with warmer weather comes a desire for more salads.  This quinoa salad makes a great meal on its own or can be used as a side dish.  It is very hearty with the addition of the cashews and pumpkin seeds.  We love the combination of the pineapple and cilantro where sweet and fresh meet.

Ingredients

• 1 1/2 cup quinoa (soak for 1-2 minutes, then rinse to remove the bitter saponin coating)
• 3 cups water
• 1/4 cup shredded red pepper
• 1 cup chopped pineapple (fresh or from frozen)
• 1/4 cup cilantro
• 1/3 cup raw cashews
• 1/4 cup raw pumpkin seeds
• 1/4 cup shreded unsweetened coconut

Dressing

• 1 lemon juiced (1/4 cup)
• 2 tablespoons olive oil
• 1 teaspoon ginger
• sea salt to taste

Directions

1. Add quinoa and water to a pot and bring to a boil.  Reduce heat and let it cook for 10-15 minutes until tender.
2. Heat a frying pan and add cashews, pumpkin seeds and coconut. At a low medium heat, stir frequently and let roast 3-5 minutes or until golden brown.
3. To create the dressing, in a small dish add lemon juice, olive oil, ginger and sea salt and wisk.
4. In a medium size bowl combine red pepper, pineapple, cilantro and chives/green onions. 
5. Add dressing to the bowl and stir to combine.
6. Add cooked quinoa to medium bowl and stir to fully coat.
7. Serve warm or cold.  It tastes great either way.

Roasted Squash and Lentil Salad (Dairy and Gluten Free)

This is a wonderful recipe I have discovered from Kitchn.  If you haven't discovered this website, it has some fabulous recipes.  I made some of my own alterations due to ingredients on hand or simply taste preference.  If you manage any leftovers they do reheat very well in a warm oven.

Ingredients

• 1 medium squash (I used butternut) peeled and cut into bite size pieces
• 1 large red onion, cut into 1/8ths
• 1 bulb of garlic or 3 cloves
• olive oil, divided
• 2 1/2 cups green lentils
• 2 bay leaves
• 4-6 large leaves of kale 
• 1/2 cup roasted sunflower seeds*
• sea salt
• ground black pepper

Dressing:

• 3 cloves roasted garlic
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 425 F.
2. Toss squash, garlic and onion into a bowl and add 2 tablespoons of olive oil, salt and pepper.  Stir to fully coat.
3. Place on a baking sheet and roast for 25-30 minutes.
4. Cook lentils in a pot with two bay leaves.  Add enough water to cover plus 3 cm.  Cook just until cooked. (12-15 minutes.) Drain and set aside.
5. Chop cleaned kale into shredded thin pieces.
6. Once garlic, squash and onion have been roasted until soft remove and set aside.
7. Puree dressing until smooth using 3 cloves roasted garlic.
8. Add any remaining garlic, onions and squash into a bowl.  Add cooked lentils and roasted sunflower seeds.
9. Pour dressing over top, season with salt and pepper and serve warm.

* to roast sunflower seeds simply place in a hot pan at a medium heat and cook stirring frequently for about 3-5 minutes

Cabbage Bacon Bowl (Dairy, Gluten and Grain Free)

This recipe is one created by my husband.  Once and awhile we are blessed with his culinary creations.  Often he doesn't write down or remember what he has added to the dish but thankfully this one was placed on pen and paper.  This delicious meal which was not only tasty and filling, but also great for a simple budget.

Ingredients (serves 4-5 people)

• 3 tablespoons olive oil
• 1 diced onion
• 1/2 teaspoon mustard seeds
• 7-9 strips of bacon cut into small pieces
• 1/2 thinly sliced large white cabbage
• 1 shredded small zucchini
• 1 shredded apple
• 1/2-1 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1 tablespoon maple syrup
• sea salt and black pepper to taste
• 1/3 cup cashews, pecans or walnuts (optional)

Directions

1. In a large wok or frying pan, add oil and fry onion, garlic and bacon until it browns and onion is soft.
2. Add mustard seeds, turmeric, cayenne and cabbage. Fry until cabbage is soft (about 10 minutes.)
3. Add all remaining ingredients into the pan.
4. Cook until apple and zucchini are soft, approximately 5 minutes.
5. Serve as is or place over a bed or rice.

Nut Butter, Lentil Soup (Dairy, Gluten, Grain and Free)

If you haven't already noticed.  I love soup.  Fall is such a great time to make soup as there are lots of vegetables ready and the weather is getting cooler.  This soup did not disappoint.  It has lots of flavour!

Ingredients

• 1 diced onion
• 1/2 tablespoon olive oil
• 2 minced cloves garlic
• 1-2 teaspoon miced fresh garlic
• 5 cups vegetable or bone broth
• 1/2 cup red lentils
• 1 cup chopped kale
• 1/4 cup coconut milk
• 2 diced carrots
• 1/2 cup almond or peanut butter
• 1/3 cup tomato paste
• 2 bay leaves
• sea salt, cayenne and pepper to taste
• 1/2 juiced lemon

Directions

1. In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute. 
2. Add all remaining ingredients except lemon.
3. Bring to a boil and then simmer for 15-20 minutes or until carrots are tender.
4. Remove bay leaves
5. Add lemon juice and puree or leave as is.
6. Serve

Roasted Vegetable Soup (Dairy, Gluten and Grain Free)

Our oldest daughter had a big bike fall at the end of this summer.  It caused a lot of damage to her mouth. She lost control down a steep hill, ran her bike into a tree and then scraped her face along the tree trunk.  I won't go into too many yucky details but basically she required some plastic surgery in her mouth and will eventually need some dental work to replace some adult teeth :(  We are thankful it was only her mouth that was affected and not her head, neck or back.

In light of this accident, she has had difficulty eating and has been on soft foods for two weeks already.  It has been a little challenging over here creating food for her, our little guy who has started solids and then the rest of us.  As much as possible, I have been trying to make something we can all enjoy.

This soup was simple to create, tasty and worked for the baby, our oldest, and the rest of us "regular" eaters.  I have since made this soup on numerous occasions, using whatever vegetables I have ready in the garden or in the fridge.

Ingredients

• 2 onions chopped into eighths
• 3-4 cloves of garlic
• 4 chopped carrots
• 1 diced zucchini
• 1 cup diced eggplant
• 1/2 a chopped cabbage
• 1 diced sweet potato
• 1 cup diced mushrooms
• 1-2 cups chopped kale
• olive oil
• 4 cups vegetable or bone broth
• sea salt and pepper to taste
• water (if needed)

Directions

1. Preheat oven to 400 F.
2. In two 9 x 13 pans, distribute chopped vegetables, except the kale.
3. Drizzle the vegetables with some oil, salt and pepper.
4. Stir vegetables to fully coat.
5. Roast in oven for 15 minutes.
6. Add chopped kale, stir together and roast for another 10 minutes or until vegetables are soft and browned.
7. Puree vegetables until smooth.  Add to a medium size pot.
8. Add broth and any water if wanting to thin soup.
9. Heat until boiling, stirring frequently.
10. Serve.

Asian Rice Noodle Salad (Gluten and Dairy Free)

This simple salad is great for summer, potlucks, and BBQs.  It can be eaten as a side dish or an entree.  The addition of some chicken or shrimp would also make it a heartier dish.  The girls gave this one an 8 out of 10, although one of them said it would only be an 8 if I took out the cashews ;) We hope you enjoy it as much as we did.

Ingredients

• 1/4 cup rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 7-8 drops stevia
• 1/4 teaspoon sea salt
• 1/4 teaspoon ginger
• 1/4 teaspoon garlic powder
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped parsley
• 1/2 cup snow peas
• 1 diced sweet bell pepper
• 1 thickly shredded carrot
• 1/4 cup pan roasted cashews
• 1 package (454 g) rice noodles

Directions

1. In a large bowl combine all ingredients except rice noddles.
2. Cook noodles according to package directions and then add to bowl.
3. Stir to fully coat.
4. Allow to sit for 10 minutes to absorb flavours and serve.

Gluten Free Pasta Salad (Dairy and Gluten Free)

Here is a simple pasta salad that uses gluten free noodles.  There is definitely a difference between gluten free noodle brands.  I find the that the GoGo Quinoa Noodles work very well.  They stay soft even for next days leftovers.  This salad is dairy free however the addition of feta cheese would work very well ;) 

Ingredients

• 4 cups small uncooked gluten free pasta (I find this one works the best)
• 1/2 cup chopped cherry tomatoes
• 1/2 cup chopped cucumber
• 1/2 cup chopped sweet pepper
• 1/3 cup black olives
• 1/3 cup chopped fresh basil
• 1 tablespoon fresh parsley
• 2 cloves minced garlic
• chopped chives to taste (I used about a tablespoon)
• 2 tablespoon white wine vinegar
• 3 tablespoons rice vinegar
• 1/3 cup olive oil

Directions

1. Cook pasta until al dente, drain and run under cold water to cool. 
2. Put the pasta into a bowl. Add the tomatoes, olives, chives, basil, peppers, parsley, and cucumber into the bowl. 
3. Add the vinegar, oil and seasoning. 
4. Stir to fully coat pasta and vegetables with dressing.
5. Let sit in fridge for 1 hour to absorb flavour.

Black Bean Burgers (Gluten Free with Vegan Option)

At least twice a week we stick to a vegetarian meal.  This is definitely a popular one in our home.  I always have a stock of cooked beans in our freezer so it is also a quick easy one to make.

• 2 cups cooked black beans (separated)
• 1 cup cooked quinoa

• 2 cloves minced garlic
• 1/2 chopped onion

• 2 teaspoons chili powder

• 1/2 teaspoon ground paprika

• 1/2 teaspoon sea salt
• 1 egg or 1 flax egg
• 3-4 chopped mushrooms of choice (optional)
• oil for frying 

Directions (makes 5-6 medium size patties)

1. In a blender add 1 1/2 cups black beans, garlic, and onion.  Pulse until finely chopped.  Place in a bowl.
2. Add the 1/2 cup reserved black beans and all remaining ingredients except the oil.
3. Form into desired size patties.
4. Heat oil in frying pan.
5. Fry 3-5 minutes on each size or until browned and starting to crisp.  Do not over cook or they tend to get too soft and fall apart ;)
6. I like to serve mine with a side of my nacho cheese dip.

Tomato, Chickpea, Cucumber, Avocado and Feta Salad with Basil Dressing

It has been a crazy hot labour day weekend here in Kingston.  It is definitely a salad kind of day. With all the tomatoes we have growing in the garden this recipe is a perfect way of enjoying these beautiful fruits.  The protein from the chickpeas and feta make this salad a main dish for dinner, lunch or well even breakfast if you prefer ;)

 Ingredients for Salad (serves 4-6)

• 2 cups cooked chickpeas (see below for soaking and cooking beans/legumes)
• 1 1/2 cup diced tomatoes
• 1 cup diced cucumber
• 2 diced avocados
• 1/2 cup crumbled feta cheese
• 1-2 tablespoons fresh minced parsley

Salad Dressing

• 2 juiced limes
• 2 tablespoons olive oil
• 1-2 tablespoons fresh basil
• 1 clove garlic
• sea salt to taste

Directions

1. Combine all salad ingredients into a bowl.
2. Blend all salad dressing ingredients together with a blender.
3. Pour salad dressing over salad ingredients.  
4. Let sit for about 15-30 minutes.
5. Serve!

Soaking and Cooking Beans 

Option 1-Pre-soak with Boiling

1. In a large pot add dry beans, rinse with water and remove any poor looking beans.  Add enough water to full over the beans plus another 1-2 inches.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add enough fresh water to cover the beans and simmer them for 30 minutes and then check to see if they are tender but still firm. If cooking kidney beans to let them boil for 10 minutes and then simmer (to reduce the Phytohaemagglutini) 
4. Once cooked either use right away or rinse with cold water and place in freezer safe containers.

Option 2-Quicker-Doubled Boiled 

1. In a large pot dry beans, rinse with water and remove any poor looking beans. 
2. Add enough fresh water to completely cover the beans plus another 1-2 inches.  Bring pot to a boil and turn off and let sit for 1 hour. If cooking kidney beans to let them boil for 10 minutes and then simmer (to reduce the Phytohaemagglutini) 
3. Rinse beans again and add enough fresh water to completely cover the beans plus another 1-2 inches 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.  Check frequently to ensure they are tender but still firm.  You don't want to over cook your beans.
4. Once cooked either use right away or rinse with cold water and place in freezer safe containers.

_______________________________________________________________________________

*Beans that don't require soaking, just cook for approximately 30 minutes

• Black beans
• Black-Eyed Peas
• Lentils

Zucchini, Sausage, Tomato Garden Stew (Gluten Free)

Although it is summer, I enjoy this stew now and in the cooler seasons.  It is a great blend of garden vegetables and herbs.  I don't use a broth as I find the sausage, spices and herbs add lots of flavour. This is a quick stew to make on the stove but can also be combined into the crock pot for about 4 hours on high.

Ingredients (serves 6-8)

• 1 pound organic, gluten free sausage chopped
• 1/2 tablespoons olive oil
• 1 diced onion
• 3 cloves minced garlic
• 1 cup diced tomatoes
• 1 jar tomato puree (or more diced tomatoes)
• 1-2 cups water (depending on desired consistency and freshness of tomatoes)
• 2 cups diced zucchini (green or yellow)
• 4 diced carrots
• 2 cups chopped spinach or kale
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 1/4 cup fresh shredded basil
• 1/3 cup fresh shredded cilantro

Directions

1. In a large pot heat oil.  Fry onion until clear and soft (3 minutes,) add garlic and sausage.  
2. Continue to stir and fry until sausage is browned.
3. Add tomatoes, puree, water, zucchini, carrots, kale, salt, pepper, cayenne and bay leaves.
4. Bring to a boil and then simmer for 15 minutes or until carrots are tender.
5. Add basil and cilantro.  Cook another 3-5 minutes.
6. Remove bay leaves.
7. Serve.

Nacho Chicken Salad (Dairy, Gluten and Grain Free)

Another quick meal which has used up a lot of garden ingredients.  This is a hearty salad, that can be eaten as a full meal.  The cashews in the dressing, as well as the chicken add some needed protein for energy throughout the day.  We enjoyed this recipe and hope you do as well.

Nacho Dressing Ingredients

• 1/2 cup raw cashews
• 1/3 cup nutritional yeast
• 1/2 cup water 
• 2 teaspoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt

Salad Ingredient Options

• 1-2 cups chopped cooked chicken breast
• lettuce of choice (spinach, kale, leaf or mixed)
• tomatoes
• cucumber
• avocado
• bell peppers
• nasturtiums

Some of our Nasturtiums (edible flowers which also help keep garden pests away)

Stir Fried Greens -Simple and Clean

One of our favourite ways to eat greens is to simply pan steam or fry them up.  My oldest has planted rainbow swiss chard in her garden which we have been enjoying these last few weeks.  We have also substituted beet greens or kale in this recipe.

Ingredients (serves 4)

• 1 tablespoons bacon fat, olive oil or ghee or 1/4 cup broth
• 2-3 minced cloves garlic
• 1 diced onion
•  6-8 cups chopped swiss chard, kale, beet greens, spinach or any other leafy green of choice
• pinch sea salt

Directions

1. Heat a wok or large frying pan with broth or oil.
2. Add onion and fry for 3-5 minutes, add garlic and fry another minute or until fragrant.
3. Add leafy greens and sea salt. Steam/fry for 5 minutes or until greens are at desired texture.
4. Enjoy!

Baked Falafel (Dairy, Gluten and Egg Free)

Okay so traditional falafels are fried, however I do prefer them baked, a little less oil in the diet and of course I can put it in the oven and leave them while I make something else.  I am also thinking of multi-tasking ;)
These falafels are full of flavour.  We enjoy them with a large salad and some creamy dressing.

 Ingredients (makes approximately 8-10 balls)

• 1 1/2 cup cooked garbanzo beans (chickpeas)
• 1 tablespoon olive oil 
• 1-2 clove garlic depending on taste
• 3-4 sprigs chives or 1/4 chopped onion
• 1/2 lemon juiced
• 1/4 cup chopped fresh parsley
• 1 teaspoon cumin
• 1 1/2 teaspoon coriander or 1/4 cup fresh cilantro
• 1/2 teaspoon sea salt
• cayenne pepper to taste

Directions

1. Preheat oven to 400 F.
2. Combine all ingredients in a food processor and grind into a thick meal or dough.  Set in fridge for an hour to bring combine the flavours. (Optional)
3. Roll into ball and flatten a little.  Place on baking sheet.
4. Bake in oven for 30 minutes flipping once in between.

Wild Rice and Mushrooms

I am a huge fan of wild rice and so are the girls.  I love the texture and heartiness, if that is even a word.  Wild rice is high in protein, B vitamins and fiber.  It is actually not even a rice but rather a grass, or the seed of a grass.  I find this recipe to be rather versatile.  We like to mix in a variety or vegetables, but keep in the mushrooms.  The girls like it with a little bit of shredded on cheese on top but it isn't necessary to make this a delicious entree or side dish.

Ingredients

• 4 cups water (or combination of broth and water)
• 1 cup wild rice
• 1/2 teaspoon sea salt
• 1 cup diced green beans, okra, spinach, kale or broccoli (optional)
• 1 tablespoon olive oil
• 2 cloves minced garlic
• 1 diced onion
• 1 pound cremini mushrooms
• 1 cup diced green beans, okra or broccoli (optional)
• 1/4 cup chopped parsley or cilantro
• shredded Swiss cheese (optional)

Directions

1. In a medium pot add rice, broth/water and salt.  Bring to a boil and simmer at a low boil for 15 minutes.
2. Add green vegetable (beans/okra, spinach, kale or broccoli) to the rice pot and continue to simmer another 15 minutes or until rice is cooked.
3. In a small frying pan heat oil.  Add onions and fry until clear about 3-5 minutes.  Add garlic and mushrooms.  Fry for another 5 minutes.
4. Add mushrooms cooked mushrooms etc. to the rice pot.  
5. Stir together to combine.  Continue to cook until vegetables are tender and rice is cooked.
6. Stir in cilantro and serve with cheese on top if preferred.

Shredded Kale, Sweet Potato and Beet Salad with Cilantro Lime Dressing

Kale salad is definitely a family favourite over here. Even though this recipe takes a little extra preparation, I did enjoy the addition of the roasted vegetables, as they make this salad a little heartier. 

The lime cilantro dressing is nice and fresh with a bit of sweet.  As I have mentioned before, cilantro plays a important role in removing heavy metals and other toxins from our bodies.  It is also high in folic-acid, vitamin C and A. Although my girls definitely prefer my Maple Balsamic Dressing they did enjoy this one as well.  We hope you do too.

Ingredients
For the Salad:

• 4-5 cups shredded kale
• 1 medium size sweet potato, peeled and diced
• 2 beets, peeled and finely diced
• 1/2 tablespoon olive oil
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds

For the Dressing:

• 1 juiced lime
• 1/3 cup chopped cilantro
• 1 tablespoon olive oil
• 1/2 tablespoon honey or maple syrup

Directions

1. Preheat oven to 400 F.
2. In an oven safe dish add beets and coat with a little olive oil. Roast for 10 minutes.  In the mean time coat the sweet potatoes with olive oil.
3. Add sweet potatoes to beet dish and roast another 20 minutes or until at desired consistency.  Set aside.
4. Combine all remaining salad ingredients and add roasted beets and sweet potatoes.
5. Puree all dressing ingredients.  The dressing can be added ahead of time to allow the kale to break down or set aside and use as desired.

Curried Cabbage with Cashews (Gluten and Dairy Free)

Ta da, another recipe for that large cabbage that is sitting in your crisper.
I can't claim to have created this recipe but have adapted it from Washington's Green Grocer.   It is really delicious and so easy to make.  I love cabbage at this time of year because it is so fresh and full of vitamin C which is great for the start of cold/flu season.

Ingredients (makes 4 side dishes)

• 1 tablespoon olive oil, coconut oil, ghee or grass-fed organic butter
• 1 teaspoon curry
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 medium size cabbage diced into bite size pieces
• 1/3 cup cashews (I used raw, unsalted)
• salt and pepper to taste

Directions

1. In a large frying pan or wok on medium heat add oil/butter.
2. Add curry, turmeric and cumin.  Fry for 30 seconds to bring out their flavours.
3. Add cashews and cabbage.   Fry for 10-12 minutes until cabbage is soft, stirring frequently.
4. Serve.

Cabbage, Beef and Tomato Stew (Gluten and MSG Free)

There is nothing like a stew on a cold day.  This cabbage stew is definitely a comfort food for me.  It is very easy to make and tastes great as leftovers as well.  I prefer to use my own stock/broth as I am sure it is MSG free, but there may be a few other brands out there. We like it with okra, but you could add in peppers, potatoes or many other favourite vegetables. Cabbage and tomatoes are in abundance right now making this a great fall recipe.
I hope you enjoy this as much as we do!

Ingredients

• 1/2 tablespoon olive oil
• 1 pound stewing or ground beef
• 1 diced onion
• 2 cloves minced garlic
• 2 cups diced tomatoes (or 1 cup diced with 1 cup tomato puree)
• 1/2 large diced cabbage 
• 4 cups homemade or MSG free broth
• 3 diced carrots
• 3 stalks diced celery
• 1 cup diced okra (optional)
• sea salt and pepper to taste
• handful fresh parsley

Directions

1. In a large pot or dutch oven heat oil and fry onions for 3 minutes.
2. Add garlic and beef and cook until beef is brown.
3. Add all remaining ingredients (except parsley.)
4. Bring to boil then turn to low and simmer 45 minutes.
5. Add parsley and cook another 5 minutes.
6. Serve.