Tag: gluten free

Roasted Vegetable Salad with Creamy Almond Butter Balsamic Vinaigrette

by EcoCosmeticsLab, posted in Green Salad, salad, Salad Meals

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When you want to be decadent and healthy at the same time!

I have been trying to cut down on grains lately and follow the specific carbohydrate diet a little more. This salad is really filling due to the almond butter dressing sweetened with dates and delicious tartness of the balsamic. I actually have a mediocre balsamic currently and it still tasted amazing, but if you have a higher quality one, all the better!

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Dressing:

  • 1/2 cup almond butter
  • 1 garlic clove
  • 3 Tbsp balsamic dressing
  • 1 tsp grainy mustard
  • 1/2 cup water
  • Juice of half a lime or lemon
  • 4 dates 
Blend in blender , adding water until happy with consistency
Roast squash and cauliflower in the oven at 400 degrees C for 40 minutes, flipping halfway through.
Wash and dry a bunch of lettuce, I found it easier to add the dressing to the veggies separately and mix, then add to the lettuce and mix, then combine together and voila!
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Black and White Salad

by EcoCosmeticsLab, posted in salad, Salad Meals

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Enjoy this salad while watching a film by G. W. Pabst.

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I began pondering a recipe for a black and white salad after purchasing this beautiful black quinoa ↓

IMG_4344 (1)Black Quinoa Galaxy

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Black princess cherry tomatoes from Salt and Harrow farm.

Recipe:

Maple Balsamic Dressing:

Salad

  • 1 cup Cooked black quinoa
  • 2 cups Blanched cauliflower florets (small pieces)
  • 10 black princess cherry tomatoes cut in half

Add half the dressing to taste, adding more if desired, might not use it all.

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I was attempting to only use black and white vegetables but couldn’t help but add parsley in for health and extra flavour. I would love to hear if you have any ideas of other black and white vegetables / fruit to add to this salad, please mention in the comments.

 

Tabbouleh Salad

by EcoCosmeticsLab, posted in salad

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I could eat tabbouleh salad every day for the rest of eternity. George Carlin did a stand up bit about death and how whatever you think your afterlife is going to be, it will be. My afterlife is me constantly munching tabbouleh salad. This pleasing five minute masterpiece is all you’ll ever need:

Juice of half a lemon (around 2 Tablespoons)
1/4 cup olive oil
Cucumber (about 1 cup)
Tomato (around 2 or 3 depending on size)
Green onion (1 or 2)
Parsley (1 bunch, rinsed and stems removed)
Mint (1 Tablespoon)

Salt and pepper to taste

(recipe can easily be doubled)

Usually tabbouleh calls for bulgur wheat but I omit it, you could also use quinoa or hemp hearts. Usually I cut the tomato and cucumber into really small pieces but I sometimes leave it in larger chunks.  A good trick for the best tasting tabbouleh is cutting the parsley really small. Go on a chopping spree. Here is a more traditional style but using quinoa:

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coconut & seed flour chocolate chip cookies

by EcoCosmeticsLab, posted in dessert

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These are SOOO delicious and a gluten free alternative to wheat flour cookies.

For the sweetener I used dates.

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You can get two packages of succulent Iranian dates for 5$ from Persia Foods (multiple locations around Vancouver and area). So fresh and melt in your mouth tender!

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I grind my own seed flour using raw pumpkin seeds blended in a food processor. Be careful not too grind too much or it turns into butter. Get on that grind:

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Here is the wet mixture blended: dates, eggs, vanilla extract and coconut oil

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RECIPE

  • 200 ml ground pumpkin seeds (roasted or raw, or any seed/nut you prefer)
  • 200 ml coconut flour
  • 2 eggs (for vegan, use the equivalent chia or flax egg)
  • 1/3 cup coconut oil
  • 6 dates
  • 1.5 tsp vanilla extract
  • chocolate chips/carob/ blueberries,etc

METHOD;

mix dry ingredients and wet ingredients separately, then blend together and shape into cookie like formations on parchment paper.

Bake for 12-14 mins at 350 degree fahrenheit oven

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Falafel of the Century

by EcoCosmeticsLab, posted in patties, veggie patties

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RECIPE:

1 CUP cooked lentils

1 CUP steamed squash

2 CUPs chickpeas, soaked overnight (and /or sprouted for a day or 2), uncooked

1 CUP parsley and / or other herbs like basil, cilantro

4 or more garlic clove chopped

1 tsp cumin

salt and pepper to taste

Blend in a food processor / blender until it is combined and holds together but not so much that it becomes a hummus paste.

Fry in hot grapeseed oil (or other hot temperature oil) for approximately 5 minutes, until nicely browned. (Or bake in oven if you don’t feel like being decadent)

YEILD

Makes approximately 33 + falafel depending on size, can be frozen. lay uncooked balls flat on a tray with parchment, place in freezer until frozen then transfer to bag for quick meal at later date.

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I like to squish them flat to maximize the surface area, this ensure even cooking and also gets them nice and crispy

 

 

Vegan Dragon Bowl with Tahini Miso Ginger Sauce

by EcoCosmeticsLab, posted in Dragon Bowl

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Delicious healthy food makes you feel good about life 🙂

TAHINI MISO GINGER DRESSING

1/2 cup Tahini

1 Tbsp Miso

1 Tbsp Honey or Agave or Maple Syrup

2 tsp Braggs aminos

1 inch Ginger, chopped fine

2 Garlic Cloves

squirt of sriracha (optional)

1/4 or 1/2 cup water depending on desired thickness

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Dragon Bowl Ingredients

Roast, steam or saute a bunch of rad veggies, don’t be shy, live it up! I roasted Yam, Broccoli, Cauliflower, Beet, and Squash cuz I was feeling ambitious today. (NOTE: broccoli and cauliflower only take half the time and also higher temperature so I roasted them for the last 25 minutes at 425 F, flipping once)

Sauteed cabbage tips and kale, adding 1/2 tsp of veggie boullion or to taste, and dash of water to mix it in. Turn off the burner then add spinach so nicely wilts from remaining heat. Feel free to omit this step just add fresh spinach.

For the noodles I diced fresh cucumber, spring onion, cilantro, tossing it with buckwheat soba noodles and dressing.

To assemble the final plate I put noodles in, placed greens in half the bowl, roasted veggies in other half, drizzled some more dressing on top, added pea shoots and BOOM! power meal. Leaves you full and feeling great for hours.

 

Zucchini Noodles with Miso Tahini Dressing

by EcoCosmeticsLab, posted in "faux" noodles
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Roasted Maple Glazed Veggies with Zucchini Noodles and Miso Tahini Orange dressing

MISO TAHINI ORANGE DRESSING

3 Tbsp Miso

3 Tbsp Tahini

1/3 cup orange juice

1 Tbsp honey

2 tsp apple cider vinegar

1 or 2 tsp each ginger and garlic

ROASTED VEGETABLES WITH MAPLE GLAZE

Roast veg in oven for 20 mins, stir in maple syrup and roast another 15 minutes.

 

LIFE-CHANGING MEAL SALAD!

by EcoCosmeticsLab, posted in Salad Meals
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California Salad with Sunshine Dressing

My version of this life-changing meal salad from Sweet Cherubim. Luckily I live close by so can purchase the dressing. I don’t know the exact recipe but here are the ingredients as listed:

SUNSHINE DRESSING: *organic

  • Sunflower Oil (non-GMO)
  • * Miso
  • * Tofu
  • Purified Water
  • * Apple Cider Vinegar
  • * Agave Syrup
  • Onions
  • Garlic
  • Cayenne peppers

SALAD:

  • Lettuce
  • Sprouts
  • Avocado
  • Cucumber
  • Tomato
  • Carrot (grated)
  • Sunflower Seeds
  • Cheese (1 Tbsp, grated)