2019 - Page 3 of 4 - Eat-Together.Co

Lemonade!

March 8, 2019

For when life hands you lemons…

We’ve all had those moments (or longer…) when the universe appears to be revolting against us. I’d like to think he’s just giving us new ingredients to work with.

Whether you enjoy it with mulled raspberries and a sprig of thyme, or a pinch of salt together with black pepper and ground cumin, there are plenty of ways to brighten your day with timeless, sunshiny lemonade! Made with agave nectar, this lemonade looks darker in color than when it’s made with cane sugar. Low FODMAP and free of refined sugars.

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Asparagus with Gremolata

March 1, 2019

Dress up asparagus with the zing of fresh, chopped parsley and lemon zest! Traditionally made with garlic, this allium-free version of gremolata gets its bite from pepperoncini (an idea from Dan Clapson at eatnorth.com), while still maintaining its Italian roots. Toasted sunflower seeds add a delicate crunch. Best part? This side-dish takes 10 minutes to make, start to finish!

Gluten free, allium free (no onions, no garlic) plant-based and vegan, grain free, soy free, nut free, corn free with easy low-FODMAP, nightshade free and AIP diet options.

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Herbed Cheese Bread

February 24, 2019

Crispy on the outside yet light and chewy on the inside…just like its cousin (and inspiration), Brazilian cheese bread (pão de queijo). With some pre-planning these can be ready in 15 minutes flat. 🙂 Gluten free, plant-based and vegan, soy free, nightshade free, allium free (no onions or garlic), and yummy!

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‘Yam’ Chowder

February 21, 2019

Thick, rich and chunky–just like chowder should be!

Paired with Japanese yams (sweet potatoes), the sautéed-cauliflower cream goes a long way to add depth of flavor. Serve it ‘as is,’ or with a minced dill garnish, or crushed chipotle peppers (for a smoky flavor) or a sprig of thyme…or whatever else your creative mind can think of. 🙂

Inspired by April McGregor’s chowder recipe in her book, Sweet Potatoes, this recipe was modified to fit within our family’s dietary constraints. Gluten free, grain free, allium free (no onions or garlic), corn free, soy free, plant-based & vegan, nut free, nightshade free and yummy!

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Crepes with Chocolate Ganache

February 15, 2019

Add some sweetness to your week with these ganache-filled crepes! Best part? Paired with Grain-Free Crepes, these are ready to serve in under 30 minutes : )

Typically ganache is made using heavy cream or whipping cream made from cow’s milk. The fat in the cream helps create that delicious, rich texture that ganache is famous for. To re-create that experience, I use homemade sunflower-seed cream instead. It’s rich in those good fats that seeds are known for, and has a neutral flavor.

Gluten-free, plant-based and vegan, nut free, soy free, corn free, nightshade free and with a low-FODMAP friendly serving size.

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Grain Free Crepes

February 15, 2019

4 ingredients. 15 minutes. Infinite possibilities!

Traditionally made with wheat-based flour and eggs, this recipe relies on the complete protein of quinoa to create a similar texture and look as its inspiration. While there is considerably less fat, quinoa has a distinct flavor that will benefit from the use of herbs, spices and accompaniments to better approximate its counterpart. I’ll be posting recipe ideas and suggestions from time to time, like Crepes with Chocolate Ganache, to help you navigate that path.

See the recipe notes for a sweet version of this recipe. Plant-based and vegan, legume free, corn free, soy free, nut free, nightshade free and low FODMAP in any serving size. 🙂

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Crispy ‘Breaded’ Zucchini

February 12, 2019

These crispy, baked zucchini sticks are the perfect appetizer, side dish or snack. The secret is in the preheated pan…and the crushed, seasoned rice-based cereal. Best part? You can have these on the table in 30 minutes! Gluten free, plant based & vegan, yeast free, soy free, corn free, nightshade free, low-FODMAP and yummy 🙂

Inspired by the simplicity of Rachel’s recipe at Recreating Happiness, I couldn’t resist tweaking it to meet my family’s dietary constraints. Hope you enjoy this as much as we do!

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Shavige Upitu (South Indian-style Rice Vermicelli with Vegetables)

February 5, 2019

Need lunch in a pinch? Try this vitamin C-packed South Indian variation of upitu (upma)! It’s been known to stave off ‘hangry’ kids and adults…without feeling guilty about what’s going into their bellies in the process.

Pre-packaged broccoli florets and frozen peas help with prep time but you can easily vary the vegetables based on the ingredients in your fridge or freezer. Check out the recipe notes section to see how!

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Tortilla Espanola

January 30, 2019

This plant-based-take on an old-world Spanish favorite can easily transition from appetizer to meal any day of the week!

Also called Spanish omelette, tortilla de patatas or tortilla de papas, the traditional egg-based version of this dish usually needs to be chilled to achieve the desired consistency. The good news? This plant-based version can be enjoyed out of the oven or chilled overnight 🙂

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Pesto (3 ways!)

January 26, 2019

Put a pep in your step with pesto! Made without garlic, the pungency in this version of the classic Italian sauce comes from ingredients in brassica family of vegetables. The bonus? With three variations, you have solid options whether you're nightshade free, PALEO...or just curious to try something new :)

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