I discovered kelp noodles a while back and have been obsessed ever since … they add a delicious texture to gluten free noodle dishes like no other. I am always searching for ways to make my families meals more nutrient dense ! Here is my take on a scrumptious meal that will sure to become a favorite in your home!
Fergie’s Asian Noodles
1 spaghetti squash, roasted or steamed, cooled and threaded
1/2 red onion, thinly sliced
3 carrots, sprilaizied or cut into match sticks
3 green onions, thinly sliced
1 package kelp noodles
1/4 cup Tamari, soy sauce or coconut aminos
3 teaspoons fish sauce (omit if making vegan)
2 teaspoons sesame oil
1-2 teaspoons Asian hot sauce
4-6 tablespoons avocado or olive oil
- Heat oil and sautée onions, green onions and carrots.
- In separate pan, or if your pan is big enough, scramble eggs.
- Add the spaghetti squash and kelp, and spinach mix well.
- Add Tamari, fish sauce, sesame oil and hot sauce
- Combine well and serve nice and hot!
I ordered a pound Raw Organic Sesame seeds and I just about fell over at how huge the bag was!!!! So I’ve taken advantage of my current over abundance of Sesame Seeds to experiment ! This Granola is delisicous! So crunchy and tasty.
1 cup raw oats
1/2 cup sesame seeds
1/2 cup Hemp seeds
1/2 cup slivered almonds
1 heaping tablespoon ghee
1 heaping tablespoon coconut oil
1 tablespoon Cinnamon
1 teaspoon vanilla
1/2 teaspoon sea salt
1 tablespoon maple syrup
1 tablespoon coconut sugar
- In a large bowl combine oats, sesame seeds, hemp seeds and almonds.
- Melt the coconut oil, ghee, coconut oil, cinnamon, sea salt and maple syrup in a small saucepan.
- Pour over the dry ingredients and mix well.
- Spread on a parchement covered sheet pan.
- Bake at 250 degrees until golden brown… turn and mix every 10 minutes … it usually takes around an hour or so.
- Once completely cooled sprinkle coconut sugar and pour into large mason jar and store on counter for up to 7-10 days
This dish is amazing! A one pot wonder! Seriously so simple anyone could make it!
15 organic chicken drumsticks
1 large onion, diced
8 garlic cloves, minced
6 carrots, peeled and cut into chunks
1 Serrano pepper, minced
1 cup hatch Chile, roasted, peeled and chopped
4 cups chicken stock (I used homemade)
1/2 cup white beans, sorted and rinsed
1 tablespoon sea salt
1 teaspoon ground pepper
1/4 cup fresh cilantro
- Combine all ingredients except cilantro in large Dutch oven.
- Bring to a boil and then reduce heat to medium low and cook covered for 1 1/2 hours. You can also cover and place in a 350 degree oven for 1 1/2hour.
- Sprinkle with cilantro before serving !
- You can also prepare in crock pot or instant pot!
I make chia pudding often but my daughters needed something a bit more nutrient dense… a bit more filling with a bit more texture. This turned out just as thick and rich as I was hoping it would… don’t forget to check out the Cinnamon Sesame Hemp Granola recipe.
1 cup raw cashews
1 can coconut milk (canned and full fat only)
1/2 cup maple syrup
1 tablespoon Cinnamon
1 tablespoon vanilla
1/2 teaspoon sea salt
5 tablespoons Chia Seeds
- Boil 3 cups of water
- Pour boiling water over cashews and allow to soak for at least 20 minutes
- After 20 minutes drain water and pour cashews into high power blender
- Add 1 can of coconut milk, maple, cinnamon, vanilla and sea salt.
- Blend until smooth
- Pour into container and whisk in Chia seeds.
- Refrigerate overnight
- Serve topped with Granola and some fruit !
Once you learn to make this you will never ever buy nasty canned Enchilada Sauce ! This taste perfect! You can make it as mild or as hot as you want!
Fergie’s Simple Enchilada Sauce
15 dried Anaheim or New Mexico chiles, stems removed
10-20 dried Serrano peppers (the more you add the spicier), stems removed
1 gallon water
1 tablespoon granulated garlic
2 teaspoons sea salt
1 teaspoon oregano
- Bring gallon of water to a boil.
- Once the water boils turn off heat and add the chiles.
- Weigh them down with a plate and cover the pan (see pictures)
- Allow for chiles ro reconstitute at least 3 hours.
- Reserve 5 -6 cups of the chile fluid
- Strain the chiles and place into blender with 5 cups of reserved liquid, granulated garlic and sea salt.
- If using a Vitamix or Blendtec you only need to blend about 2 minutes … if you using a traditional less powered blender blend for 4-5 minutes with the 6 cups of reserved liquid.
- Strain and use or store in containers and freeze
Seriously these are ridiculous! So gooey, buttery, sweet and just plain good. Gluten free baked goods are just BLAH sometimes … I have ideas on how to make them a bit prettier next time but I promise you won’t care what they look like. My daughters are vegans so this recipe is vegan but you are welcome to use regular milk and butter if you choose to!
2 cups almond, cashew or hemp milk
1/2 cup sugar
1/2 cup coconut oil
2 1/2 teaspoons yeast
4 1/2 cups Cup 4 Cup, Bob’s Red Mill, flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking powder
1 bar earths balance vegan butter , room temperature
4 tablespoons brown sugar
3 tablespoons cinnamon
1 teaspoon vanilla
- In a saucepan combine milk, sugar & oil. Set a timer for 1 minute and turn heat on high. Remove from stove after 1 minute. Check temperature with finger it should be warm. Not hot, not cold, warm.
- Add yeast and whisk well. Cover and allow to activate for 5 minutes. It should be foamy.
- Add 4 cups of flour (reserve 1/2 cup) mix well, cover and rise for 1 hour.
- After one hour add remaining flour, baking powder, baking soda and salt combine well.
- Generously flour surface (with Cup 4 Cup) pour dough on floured surface and keep a bowl of water nearby. Lightly wet your fingers and work into a 12 x 8 inch rectangle.
- Combine butter, brown sugar, cinnamon and vanilla until smooth.
- Pour mixture over dough and spread evenly.
- Wet fingers again and start rolling … This will NOT be easy! Do your best!
- Generously butter pan and cut your rolls…. 6-8 depending on how well you were able to roll them.
- Place cinnamon rolls in pan, cover with towel and allow to rise another 30-60 minutes.
- Bake at 350 for 40 minutes
These are stupid good! So easy to make ! You can fry them all or freeze some before frying for another time.
Soyriso & Potato Taquitos
1/2 white onion, minced
4 garlic cloves, minced
1/2 Soyriso link
8 russet potatoes, boiled until tender and drained, mashed or Riced
1/4 cup vegan mayo
Avocado or coconut oil
15 corn tortillas
- Heat about 3-4 tablespoons oil and cook onions until tender, about 5 minutes
- Add the Soyriso & garlic cook an additional 2-3 minutes.
- Turn off heat and add the mashed potato and mayo, combine well and set aside.
- Heat the 15 corn tortillas to make them pliable.
- Place 2 tablespoons of mixture, roll and hold together with toothpick.
- Once they are all rolled heat about 1/2 cup of coconut or avocado oil and fry on all sides until golden brown!
- If you are going to freeze some to use another time make sure you freeze before you try them!
I used a ricer to mash potatoes but just mash them however you usually do
I fried half and when done replaced the oil… You don’t need a lot of oil… Just enough to coat the bottom of your pan