Side Dishes Archives - Eat-Together.Co

Sweet Potato Portobello Caps

October 23, 2019

Hearty sweet potato medallions and savory portobello caps meld together with curried cream cheese and a peppery bite of arugula in this quick and easy dish. Craving more flavor? Drizzle on your favorite hot sauce! We love this as shown here, or diced up and served on a bed of brown rice. Best part? It takes under 20 minutes to make!

Gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, and easily nightshade free too.

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Mediterranean Quinoa Salad

September 4, 2019

Colorful and bursting with flavor, this salad is easy to make and festive to eat. Sweet cherry tomatoes, crispy-crunchy Persian cucumbers and savory olives team up with the bite of fresh flat leaf parsley and baby arugula to make this your go-to salad for that next picnic… or lunch at the office. 🙂 Just make sure you bring enough to share!!

Gluten free, grain free, plant-based and vegan, allium free (no onions, no garlic), Low FODMAP and yummy!

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Oil Free Falafel with Cauliflower Tahini Sauce

May 27, 2019

Whether you steam or fry them, these falafel are a cinch to make and pack up for your next picnic!

Fried falafel are hands-down delicious. They are crispy and firm on the outside and spongy soft on the inside. But…they’re fried. Steaming maximizes the nutritional profile and results in a falafel that is made in 20 minutes and maintains a firm texture, inside and out. So feel free to toss these into your salad, roll them up in a quinoa wrapper (as shown) or pop them into your mouth as you’re lounging on the picnic blanket. Which way will you enjoy falafel next?

This recipe was inspired by the Smitten Kitchen and modified to make this gluten free, plant based and vegan, allium free (no onions, no garlic), nightshade free, corn free, soy free and oil-free (steamed) recipe. We love it with the oil-free cauliflower tahini sauce. 🙂

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Handvo

April 18, 2019

Craving something savory? Try out this Indian savory cake!

Of the dozens of savory cake options out there to satisfy my savory-tooth, handvo is, hands down, my (and my Dad’s) favorite. Why? 1) It’s made with inexpensive, easy-to-find ingredients. 2) Its leavened via fermentation (no bakers yeast, starter or eggs required). Also, 3) the process of fermentation reduces phytates and helps maximize our absorption of the nutrients in the brown rice and split-lentils(dal) that are the foundation of this dish. Of course, what really ‘takes the cake’ is that handvo is 4) dang delicious (with or without vegetables) and, when made in just the right way, has a 5) moist-yet-not-dense texture.

Traditionally made using yogurt, this dairy-free handvo skips the yogurt culture altogether in favor of overnight fermentation. So, you can have handvo whether you’re gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, corn free, nut free, nightshade free…or not!

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Tabbouleh with Tahini-Dill Sweet Potatoes

April 6, 2019

There’s something vibrant and energizing about the herbs and spices used to make tabbouleh. Also known as tabouli, tabbouli, tabouleh, etc., there are probably as many variations in how to spell it as there are ways to make this appetizer 🙂 This post shows one way to make tabbouleh using quinoa as the gluten free substitute to bulgur/couscous. Feel free to tinker with the ratios and proportions of parsley, mint, tomatoes/cucumbers, cinnamon, allspice, etc. to find your favorite version of deliciousness that is tabbouleh!

This recipe was inspired by one of the parents’ creations for my son’s class during a unit on global celebrations. The kiddos ‘traveled’ to different countries and learned about the foods, customs and other traditions unique to the places they ‘visited.’ They even entered their findings into a special passport. It was adorable…and impactful! My son had so many questions and nuggets of wisdom to share about ethnic diversity and the idea of being one global family. I learned a thing or two…or 100…as well, including how much I love tabbouleh.

Gluten free, plant-based and vegan, allium free (no onions, no garlic), low FODMAP, soy free and corn free with an easy nightshade free option.

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Radish-Dill Canapés (2 ways!)

March 17, 2019

This appetizer features the peppery crunch of radish with a creamy dill and caper spread. If you love dill, you’ll want to make extra spread to enjoy long after the appetizer course is over! In this post I show how to prepare it 2 ways: one with plant-based cream cheese and the other using creamy Navy beans (as shown here). I used homemade, grain free, buckwheat sourdough bread as the base, but feel free to use any type of thinly sliced, small-sized bread or crackers, instead.

This recipe was inspired by EatingWell Magazine’s Vegetables: The Essential Reference. Between the two options provided on this post, there’s something for you whether you’re gluten-free, plant-based and vegan, allium-free(no onions, no garlic), soy free, corn free, nightshade free, Low FODMAP…all of the above, or not!

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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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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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