Sloppy Joes Gluten Free Vegan Variation

I loved Sloppy Joes as a child. My mother would make them as a sandwich and serve the Sloppy Joe over rice ... after all, it is not sloppy that way! 

 

Over the years I experimented with Sloppy Joes a few different ways. I tried different BBQ sauces and tried different meats.   

NOTHING quite compares to the way mom made it ... that's why Sloppy Joes is a comfort food for me. 

 

 

I love using Big Mountain's Cauli Crumble Veggie Ground to make Sloppy Joes VEGAN and GLUTEN FREE. 

Ingredients:

1 package Big Mountain's Cauli Crumble Veggie Ground 

1/2 cup gluten free barbecue sauce of your choice

1/4 cup gluten free ketchup of your choice

Just enough olive oil to coat pan so nothing sticks

Gluten free buns for serving

 

Instructions:

Saute the Veggie Ground and use a spoon to break into small crumbles

Once warm, add the barbecue sauce and ketchup

Stir to combine then let rest

Toast buns while the veggie crumble rests 

Serve in a bun or on a bed of rice.

NOTE: you can add more of less BBQ and/or ketchup to get the flavor profile you prefer.

 

Cauliflower ... I Can't Get Enough ...

I began by slicing in half THREE LARGE cauliflower florets. I sprinkled them with olive oil and paprika and baked them in the oven (preheated to 350) for about 30 minutes. NOTE: I put them on non-stick aluminum foil for easy clean up ... and no need to add extra oil).

I love finding ways to incorporate cauliflower in my diet as it is high in fiber and Vitamin C as well as it contains folate, potassium, Vitamin B6, and Vitamin K.  

Chia Pasta from SOW,  Seeds of Wellness

I love to use Chia Pasta! There are a variety of gluten free pastas on the market and this one stands out for its texture, flavor, and nutritional value. It is a nutrition boost to any meal! Chia seeds contain 45 times more protein than chickpeas, 10 times more omega 3s than salmon, and 4 times more iron than spinach. If I have the opportunity to increase the nutritional value of a meal without sacrificing taste,  I will not think twice! SOW Pasta is an easy addition/substitution into any pasta meal!

Paprika Baked Cauliflower Chia Pasta

Ingredients (serves 2):

• Three large cauliflower florets (about FIST size)
• paprika
• olive oil
• 2 cups frozen corn
• 1 tsp crushed red pepper
• 1/2 cup diced onion 
• 2 cloves garlic smashed and diced
• 3 cups SOW Chia Pasts

NOTE: If this is your first time trying SOW Chia Pasta, perhaps replace 1/2 of the pasta you normally use with SOW Chia Pasta. 

Instructions:

• Prepare cauliflower florets as noted above
• Satue onion and garlic in just enough olive oil so it does not stick to the pan
• Once translucent, add frozen corn and crushed red pepper. combine and reduce heat to warm corn kernels.
  
• Boil water and prepare pasta
• Reserve 1/2 cup pasta water. Add pasta and pasta water to the corn, onion, garlic mixture. Stir to combine. 
• Once most of the moisture is gone, dice the roasted cauliflower and add to teh pasta to warm the vegetable. 

 

Serving Options

Sprinkle with black pepper, Chia oil, or cheese (vegan option) or your choice.

Gluten Free Quick Bread

 I love to make banana bread, zucchini bread, and pumpkin bread. I follow a simple recipe to make these quick breads. 

 

Ingredients for 1 loaf:

• 2 flax eggs
• 2 cups gluten free flour (1:1 replacement Like Josie's The Muffin & More)
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups banana, pumpkin, or zucchini
• 1/2 cup coconut oil
• 1/2 cup honey or agave

 

NOTE: 

• add 1/2 tsp cinnamon and 1 tsp nutmeg of making zucchini bread 
• add 1 tsp pumpkin pie spice if making pumpkin bread
• add 1 tsp vanilla if making banana bread
  

 

 

 

 

 

OPTIONS: Nuts, dried fruit, nut butter

Pictured: Pumpkin bread with walnuts and Artisana Hazelnut Cacao Spread

 

Instructions:

• Combine wet ingredients in a stand up mixer
• Slowly add in the dry ingredients
• Grease a loaf pan or use muffin liners and make into muffins
  

Bake at 350 for 45-60 minutes, until a knife inserted in the center comes out clean

Thai Curry Featuring Red Lentils

 I have been searching for recipes that are nutritious and can be enjoyed for a few days. I enjoy curries and wanted to make one that would taste as good on day three as it did when it was warm from teh stove on day one! I found one and am sharing it with you today.

Ingredients

• 1/2 cup onion diced 
• 4 cloves of garlic, smashed and diced
• 2 cups of diced carrots (smaller the better). I like using rainbow carrots for color.
• 2 tbsp fresh ginger diced
• 2 tbsp red curry paste
• 2 tsp ground cumin
• 2 1/2 cups dry red lentils
• 1 can tomatoes ( I use fire roasted)
• 1 can unsweetened coconut milk (I use reduced fat)
  
• 6 cups of vegetable broth (I use low sodium)
• olive oil, coconut oil, or avocado oil ... just enough to saute vegetables

Instructions (use a soup pot)

• Saute onion, garlic, ginger, carrot, cumin, and curry paste in oil until onion are translucent
• Add the red lentils and stir to coat
• Add coconut milk, tomatoes, and broth and bring to a boil
• Reduce heat and cover. 
• Stir occasionally.  
• After about 30 minutes the curry will be thick and ready to serve. 

 

 

Serve

• Serve over rice, millet, quinoa,  or sorghum
• Serve with a wedge of gluten free pita bread
  

 Storage

Store leftovers (if any) in a tightly sealed container in the refrigerator

 

Mint and Vegetable Chia Pasta

I am always on the hunt for new recipes and new products that will help me lead a healthy and active lifestyle. I believe that I can stay healthier through the foods I eat and the exercise I am able to get.

 

Try Seeds of Wellness Chia Pasta

I was introduced to chia seeds years ago and have used them in recipes for years. Recently I learned about Seeds of Wellness and Chia Pasta. I enjoy chia pasta! I started by swapping 1/2 of the pasta I prepared with Chia Pasta and have progressed to preparing pasta dishes that are entirely Chia Pasta. 

 

The images shown in this post depict a 1/2 Chia Pasta to 1/2 another brand of gluten free pasta. 

Why Choose Chia Pasta

Chia is an ancient grain that provides antioxidants, fiber, vitamins, and minerals. Chia also contains Omega-3 fatty acids which are not plentiful in many people's daily diets. 

 

Mint and Vegetable Chia Pasta

Ingredients (serves 2)

• Olive Ol or Chia Oil (just enough so nothing sticks to the pan)
• 2 large cloves of garlic (crushed and diced)
• 1/4 cup of onion diced
• 2 cups frozen peas 1/4 cup vegetable broth 
• 1/2 cup diced zucchini
  
• 1 tsp ground pepper
  
• 1/4 - 1/2 cup mint leaves diced 
• 1/4 - 1/2 cup grated Parmesan or Vegan alternative
• 1 cup dry pasta (gluten free pasta or pasta of your choice)
• 1 cup Seeds of Wellness Chia Pasta

NOTE: I like to keep "shape" of pasta similar for visual continuity

 

Instructions:

• Sautee onion and garlic in a pan until translucent
• Add peas
• Once peas begin to soften add 1/2 of the mint and broth
• While the peas are cooking until the water is reduced, boil water for the pasta
• When the water is almost gone, add the pasta with 95% of the water drained
• Stir the pasta into the peas and reduce the liquid
• Add the cheese, pepper, and the rest of the mint. Stir to combine
• Serve ... add a wedge of gluten free bread if you wish. Sprinkle Chia Oil as a finishing touch if you wish.