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.

 

Lotus Foods Rice Ramen and More

Stores are filled with many products. When you read product labels to make a decision about which product is best for you, you may be faced with a choice. If you have the opportunity to purchase a product from a company that is B Certified, please do consider making the choice. 

Why purchase from a B Corporation?

Certified B Corporations balance profit and purpose. Leaders of B Corporations drive a global movement of business being a force for going good. 

 

Why Purchase from Lotus Foods?

Lotus Foods not only creates superior products, but the company also has a mission to change how rice is grown around the world. This California based company partners with small scale farmers who are committed to using less water to produce more rice. Lotus Foods promotes organic agriculture, biodiversity, and supports its producers. 

 

Why I love Lotus Foods

Lotus foods has superior products. I have to eat a gluten free diet and, as a result, do consume quite a bit of rice and rice products. I feel confident eating rice cultivated by a company that I trust. 

 

Lotus Foods Rice Ramen

Rice Ramen is a product that I can eat. I love the product straight from the package, but I prefer to add to the package to add additional nutrients, textures, and flavors. I took the Millet & Brown Rice Ramen and added a mixture of vegetables that I sauteed (1/2 red bell pepper, 1/4 cup onion, and 1/2 medium zucchini) and tofu that I drained and pan fried.The meal was tasty and satisfying. 

 

 

I enjoy a broth based soup that is filled with veggies and noodles. The meal is a comfort food for me as it reminds me on my childhood. Customize the Rice Ramen if you wish to "add more" and make it your nostalgic comfort food. Perhaps add some chicken instead of tofu or different vegetables.

Cauliflower Soup

On my first trip to Europe I was served soup to start each lunch or dinner. The weather was cold and the warm broth was not only tasty but also comforting. Since that experience I have started to make sure to have soup on hand when the weather turns chilly. Soup is a satisfying comfort food that can be a main dish, side dish, or an appetizer depending on the recipe and your level of hunger.

Cauliflower soup is easy to make

STEP ONE

To make a pot of cauliflower soup all you need to add the following ingredients to a soup pot:

• 2 cups water
• 1 stalk celery- diced
• 1 large onion - diced
• 1 medium head cauliflower - diced

Cover the pot and bring to a boil. Once the water begins to boil, reduce heat to medium and continue to cook for 10 minutes.

NOTE: I let my soup cool enough to blend in my VITAMIX. (I have found that if I add it right away the VITAMIX stalls.) An immersion blender can be used right away if time is of the essence. 

STEP TWO

Gather the following ingredients:

• 2 TBSP flour - I use gluten free flour (Bob's Red Mill 1-1)
• 2 TBSP butter or vegan alternative
• 1 cup broth - I use low sodium vegetable broth
• 1/2 cup milk of choice - I use almond milk

Remove the ingredients from the pot and blend in VitaMix.
Melt the butter in the pot then add the flour and mix until thickened.
Add the broth and stir until combined/flour dissolves and rolling bubbles begin to form.
Add soup mixture to rue and stir to combine.
Add milk and stir

Serve ... garnish with salt, pepper, nutmeg to taste
Options: add seeds or bread crumbs ( I use gluten free) to the top for additional texture 

Cauliflower soup does not take much time

You can complete the dish in less than 30 minutes ...  or more ...  if you wait to let the mixture cool. 

This recipe is versatile

I use this recipe for Broccoli Soup too!

No Waste

It is important to make the soup without WASTE. If your cauliflower head has green leaves still attached, remove the leaves and use them in another dish like a stir fry.

Carrot Soup

Carrot soup is easy to make! 

It is a satisfying side dish or meal itself! 

Soups are a staple in our home when the weather begins to get cold. a warm soup is satisfying, calming, comforting, and nourishing. Serve the soup as a side dish or as a meal. It goes well with a sandwich, panisse, or cheese and crackers.

Why Carrots? 

Carrots are considered one of the world's healthiest foods. Including carrots in your diet provides you with beta-carotene, fiber, vitamin K, potassium, and antioxidants. Try to pick carrots that are firm, smooth, straight, and bright in color. (Do not throw away the stems ... they can be used in other dishes!) To keep the nutrients in your carrots after purchase and before cooking, store in the refrigerator in a plastic bag to hold in moisture. 

 

Ingredients:

2 lbs carrots
1 large onion - I like to use Vidalia
1/4 cup butter
1 tbsp tarragon ... extra for garnish when serving
4 cups broth - I use low salt vegetable broth

Instructions:

• Dice the onion and carrots
• Add diced onion to a pot with the butter
• Sautee until the onions are translucent (2-5 minutes depending on size of cut)
• Add carrots and tarragon, reduce heat, and cover.  Stir after 5 minutes. 
• After 10 minutes with the carrots in the pot, add the broth and bring to a boil. Once a boil is achieved, reduce heat and cook until the carrots are soft (about 10 minutes). 
• Use an immersion blender to puree or wait till the soup cools enough to add to the VitaMix to puree.

Serve:

Sprinkle tarragon on top or sprinkle pepitas, black pepper, gluten free bread crumbs, or sesame seeds