BBQ Sauce (Dairy and Gluten Free)

BBQ season is finally here or for some of us it barely left.  I don't tend to buy BBQ sauce as I don't care for the ingredients but have always wanted to create my own.  I used this recipe on pork but feel it would taste great on other meats as well.  It makes a little over 2 cups of sauce.

Ingredients

• 11 oz tomato paste 
• 1/3 cup water
• 2 cloves garlic (or more to taste)
• 1/4 chopped onion
• 1/4 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1/3 cup organic molasses
• 1 tablespoon tamari
• cayenne pepper to taste
• 1/2 black pepper
• 3/4 teaspoon sea salt or herbamare
• 1/2 teaspoon mustard powder

Directions

1. Combine all ingredients and purée until smooth.
2. Keep refrigerated and in a sealed jar.

Hazelnut Chocolate Spread "Nutella" (Dairy, Gluten/Grain and Refined Sugar Free)

Apparently Nutella has been in some "hot water" for claiming to be healthy.  I am pretty sure just reading the ingredients could tell most people that this is not considered healthy.  Its first ingredient is sugar and not hazelnuts.  Hmm
Anyway I decided to make my own as I do love this treat but have refused to buy it.  I does require some time but really is worth it.  Yum.  So far I haven't used it for anything but eating by the spoonful and making brownies. Not sure if I will any left for anything else.


Ingredients

• 2 cups hazelnuts
• 1/3 cup cocoa
• 1/3 cup honey (or other natural sweeteners)
• 1 tablespoon coconut oil
• 1 teaspoon gluten free vanilla
• 1/4 teaspoon sea salt
• 2 tablespoons non dairy milk -I used coconut milk (may need more depending on desired consistency)

Directions

1. Preheat oven to 350 F.
2. Roast hazelnuts for 12-15 minutes watching to make sure they don't burn.

 3. Place hazelnuts in a tea towel and rub together trying to remove some of their bitter coating. (I didn't        remove very much and it still tasted great.)

4. Place hazelnuts and remaining ingredients in a blender and grind until smooth.  This may take a long time depending on your blender.  It took mine 13-15 minutes. 

  

Easy Guacamole

A simple and delicious dip.  Guacamole is awesome with fresh vegetables, chips, crackers or as a condiment on a sandwich.

Ingredients

• 2 ripe avocados peeled and pitted
• 1/4 cup onion
• 1 clove garlic
• 1/2 lemon or a whole lime juiced
• 1/2 tomato
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper or to taste
• 1/4 cup fresh basil or cilantro (optional)

Directions

1. In a blender or food processor, combine all ingredients and whip until smooth or to desired texture.
2. Store in a sealed container in the fridge, however it may brown slightly if kept more than a few hours.

Chocolate Sauce (Dairy, Gluten and Refined Sugar Free)

There is always a use for chocolate sauce...well in my opinion anyway.  I like to use this sauce for making chocolate milk, in homemade popsicles, and on desserts.  It will harden when cold as it has coconut oil in it.  If you want it for pouring, simply heat it up again.

Ingredients

• 1/4 cup coconut oil
• 1/2 cup cocoa
• 4 drops liquid stevia
• 1/3 -1/2 cup agave syrup or honey
• 1/2 cup unsweetened almond milk

Directions

1. In a saucepan heat oil until melted.  Add remaining ingredients and stir while heating for 1-2 minutes.  It does not need to boil.
2. Keep in a sealed container.

Hummus with Sunflower Seed Butter (Dairy, Gluten and Sugar Free)

Hummus is one our favourite dips.  My youngest often use eats it in a bowl with a spoon.  I thought I would combine the "nutty" flavour of sunflower seed butter into the recipe and wasn't surprised that it tasted great.

Ingredients

• 1 1/2 cup chickpeas (see below for soaking dried peas)
• 1/4 cup sunflower seed butter
• 1/2 juice lemon
• 1/2 teaspoon sea salt
• 1/2 teaspoon cumin (or to taste)
• 1 clove garlic
• 1/3 - 1/2 cup water

Directions

1. Using a blender combine all ingredients until completely smooth.

Soaking and Cooking Beans or Peas 

*I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans.

Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour  
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Baba Ganoush with Roasted Red Peppers (Dairy, Gluten and Sugar Free)

This middle eastern dish can be served as an appetizer, side dish or made into a meal.  I love the added flavour of the roasted red peppers.  I made this tahini free and didn't miss it, however it can easily be added if you prefer.

Ingredients

• 2 eggplants
• 1 sweet bell pepper
• 4-5 cloves garlic (depending on taste)
• 1/2 lemon juiced
• 2 tablespoons olive oil
• 1/2 teaspoon onion powder
• 1 teaspoon sea salt
• 1 teaspoon coriander
• 1 teaspoon dried parsley or 1/4 cup fresh parsley
• Cayenne pepper to taste
• Black pepper to taste

Directions

1. Preheat oven to 400F.
2. Grease or line to baking sheets with parchment paper.
3. Cut eggplants down the middle (long side) and place cut side down on baking sheet.
4. Cut pepper in half and remove seeds.  Place cut side down on baking sheet.
5. Take unpeeled garlic cloves coat with oil and place on baking sheet. 
6. Place all vegetables together in oven.
7. Roast garlic and peppers for 10-15 minutes and remove.
8. Roast eggplant for 20-30 minutes, until soft and remove.
9. Gently scrape out the inside of the egg plant, along with the seeds and discard the skin.  Add to a blender.  
10. Remove skins of garlic cloves and add garlic to the blender.
11. Add pepper pieces and all remaining ingredients to a blender.  
12. Blend, but do not fully purée.  
13. Allow to sit in fridge for 2-3 hours to absorb the flavours.

Creamy Dressing for Dips and Salads (Dairy, Egg, Gluten and Sugar Free)

One thing that can be hard to replace when going dairy free is a good "creamy" dressing or dip.  We love it as a dip and as a dressing.  It is made with cashews so those with nut allergies be warned but perhaps you could use a mayonnaise or vegenaise.  Simply add more liquid to make it more of a salad dressing.

Ingredients (makes approximately 1 cup)

• 1 cup soaked raw cashews in 1/2 cup water for 1 hour
• 1/2 fresh lemon or lime juice
• 1 clove garlic 
• 2 tablespoons chopped onion
• 1/2 teaspoon sea salt
• black pepper to taste
• 1 1/2 teaspoon dried dill or use 1/2 tablespoon fresh dill
• 1 teaspoon dried parsley or use 1/2 tablespoon fresh parsley
• 1 teaspoon dried basil or use 1/2 tablespoon fresh parsley
• extra water or unsweetened almond milk to create desired consistency

Directions

1. Combine all ingredients and blend until smooth.  Adjust liquid according to desired consistency.
2. Place in a sealed container.  Will last at least a week in the fridge.

Spinach Pesto (Dairy, Gluten and Nut Free)

What is Pesto?
Pesto is typically a combination of basil, pine nuts, olive oil, garlic and Parmesan cheese.  This sauce originated in Italy and can be used in a variety of ways.  Pesto works well as a pizza sauce, salad dressing, sandwich condiment, pasta sauce or vegetable dip.
This recipe is far from the traditional, but is still loaded with flavour.  It is very easy to make and super healthy.  You can use pine nuts, however I decided to try pumpkin seeds in order to make it nut free.

Ingredients

• 3 cups packed spinach
• 1/2 cup basil (I have also used cilantro)
• 1 lime, juiced
• 1/2 cup pumpkin seeds 
• 1 avocado
• 1 clove garlic
• 1/2 teaspoon sea salt
• 1/4 water or as needed

Directions

1. In a food processor or blender, purée all ingredients until well blended and smooth. Add more water if needed.
2. Enjoy on a sandwich, pasta, pizza or as a vegetable dip.

Creamy Cheesy Avocado Sauce (Dairy, Gluten and Sugar Free)

This is a very versatile sauce.    I have enjoyed it as a sauce on pasta and as a dressing on salad. It can also be made as a dip for raw vegetables.

Ingredients

• 1 large ripe avocado
• 1/2 cup nutritional yeast
• 2 teaspoons lemon juice
• 1/4 cup water or more for desired consistency
• 1 clove of garlic
• 1/4 teaspoon turmeric
• 1/2 teaspoon mustard powder
• 1/8 teaspoon cayenne or to taste
• 1/2 teaspoon herbamare or combine sea salt and pepper

Directions

1. Place all ingredients in a blender and blend until smooth.  Add additional water to create desired consistency.
2. For pasta simply add to cooked pasta and heat.