Gluten free, dairy free, vegetarian, vegan
Ingredients:
1 Tbsp oil (I used vegetable oil)
2 cups walnuts chopped
3 Tbsp granulated sugar
1/2 salt
1/2 cinnamon
1/4 cayenne
Instructions:
Put oil in pan.
add walnuts and toss/stir them to coat.
Add sugar, salt, cinnamon, & cayenne.
Heat until sugar caramelizes (melts).
Nutrition:
serving size 1 Tbsp
57 calories
5.2g fat
2.2g carbs
1.1g protein
Gluten free, dairy free
Ingredients:
1/2 tsp powdered ginger or 1” peeled fresh ginger
1 clove garlic or 1 tsp minced garlic
1 Tbsp honey
1/2 cup smooth peanut butter
1/4th cup gf tamari
1 Tbsp rice vinegar
1 Tbsp sesame oil
1/4 red pepper flakes
Salt and pepper to taste
Directions:
Mix together. Add or remove rep pepper flakes to taste
possibly Gluten-free, possibly dairy free, possibly vegan, Possibly vegetarian, possibly low carb, possibly low fat
Taco bars can fit so many diets by how you dress them. Skip the shell and make it a salad, skip the cheese and sour cream and it’s dairy free, go corn shell instead of flour and it’s gluten-free. This makes a great party food.
Note: these are American tacos not Mexican tacos. They both have their own merits and share some ingredients. I recognize that these bare little to no resemblance to the street tacos many of us love.
Possible Ingredients:
Ground beef &/or chicken &/or flank steak &/or fake meat product
Taco seasoning packet (I like McCormick)
Flour tortillas, &/or soft corn tortillas, &/or crunchy corn shells, &/or tortilla chips
Shredded &/or leaf lettuce generally iceberg
Mixed shredded taco cheese
Chopped onion (you can sauté if wanted)
Chopped bell peppers (sauté if wanted)
Avocado &/or guacamole
Sour cream
Picklesd &/or fresh jalapeños
Hot sauces (whatever kind you like but if you are having a party a selection at various heats is nice)
Refried beans &/or black beans
Chopped tomato (I use roma)
Kernel corn
Rice
Instructions:
Cook your meat of choice (or skip if you don’t want meat)
Chop all the toppings to the appropriate sizes and styles you want
Put everything on a surface and assemble whatever Americanized food item you want.
Optional combinations:
Low carb taco salad- shredded lettuce, meat, cheese, onion, peppers, hot sauce, jalapeños
Vegan taco salad- lettuce, black beans, corn, chopped onion, chopped peppers, chopped tomato, avocado, if available vegan cheese &/or fake meat.
Gluten-free tacos- crunchy corn taco shells, meat product (double check spice mix has no flour), lettuce, tomato, pepper, onion, sour cream, cheese, hot sauce, jalapeños
Dairy free Burrito- flour tortillas, black beans, corn, meat, onion, hot sauce, rice
Have fun and mix up your own combos at home.
Nutritional content:
To many options to calculate. I recommend putting your options into my fitness pal or some other nutrition calculator.
Quick guide: shuck, clean, boil, vacuum seal, & freeze.
More details below.
Step 1 – get corn in season for cheap in bulk. I go to a local farm that has a small store but you might go to a market or grow your own.
Step 2 – shuck corn (remove the green outside and as many of those little hairs you can) we like to do this outside when the weather is nice cause those hairs get everywhere.
Step 3 – get your biggest stock pot and start heating the water.
Step 4 – while you wait for that to heat rinse corn.
Step 5 – cut cobs to manageable pieces and cut off icky bits.
Step 6 – boil corn for 4 min.
Step 7 – put boiled corn into an ice bath to cool.
Step 8 – sort corn for vacuum sealing . I put them on this cookie sheet w a grid thing so that it dries. I sort by size so we can vacuum seal better.
Step 9 – vacuum seal
Step 10 – freeze
Gluten free, dairy free, vegetarian, vegan
Possible upcoming changes to the recipe:
Remove paprika, use raw jalapeños, use less exotic ingredients (notes on ingredient changes next to current ingredients)
Ingredients:
1 Quart Tomato Sauce
116g pickled jalapeño (roughly 16)
1/2 cup dark brown sugar
1 sweet onion
3 cloves minced garlic
3 dried Thai peppers
1 Tbsp paprika
1 tsp mustard powder
1/2 tsp smoked salt (if you can’t get it try the same amount of salt and liquid smoke)
1 tsp pepper
1 tsp red pepper flakes
1 Tbsp coffee liquor (not Kailua) (if you can’t get it try either instant coffee or brewed coffee and vodka)
Instructions:
Put everything in a pot and boil. Taste and adjust for personal preference.
Take out Thai hot peppers dispose of you are happy w heat. Put back in after next step if you want the heat to keep growing.
Use a stick blender or food processor to blend to your preferred consistency. I don’t like my bbq sauce chunky.
Rough Nutritional Information:
31 calories, 7 carbs, .1g fat, 7g protein
Gluten free, dairy free, (possible vegan w substitution)
Ingredients:
1 pound ground beef
1.5 tsp/3 cloves minced garlic
1/4 cup pack dark brown sugar
1/4 cup low sodium gf tamari sauce
2tsp sesame oil
1/4 tsp dried ground ginger
1/4 tsp red pepper flakes
1/4 tsp black pepper
Sliced green onion & sesame seeds to taste
Instant rice
Substitution options:
Impossible beef can used in place of beef to make this vegan/vegetarian.
You can use an equal amount of soy if you are not gf.
Red pepper flakes can be increased or diminished to change heat level.
You can use other types or rice. I’d suggest the most likely change to be brown rice. I want this to be a super quick meal so I use instant but big bags of bulk rice are cheaper.
Instructions:
Brown ground beef in a pan until cooked through.
Mix garlic, brown sugar, tamari, sesame seed oil, ground ginger, red pepper flakes, and pepper.
Add to cooked beef in pan.
Take off heat. Add to rice. Add green pepper and sesame seeds.
Rough Nutrition Info (without rice):
Makes 3 bowls
Calories 467, fat 25.3g, carbs 20.8, protean 31.1
Inspired by:
Therecipecritic.com
Gluten free, diary free, vegetarian, vegan
Recipe:
2 Tbsp olive oil
1/2 cup diced onion
1/2 cup (60g) chopped celery
1/2 cup (80g) chopped carrots
2 tsp minced garlic
9oz roma tomatoes diced & seeded
4 cups vegetable broth
1/2 cup tomato sauce
2 tsp Italian seasoning
30 oz (2 cans) dark red kidney beans rinsed & drained
1/2 cup (60g) green beans
Parsley to taste/garnish
Salt & pepper to taste
Noodles optional and not included in our nutritional information. (I know most minestrone soup has noodles and when we make it we use banza gf chickpea rotini or Barilla gf rotini.
Instructions:
Prep, chop, measure, etc… and put it all in a slow cooker. Cook on high for 4hrs or 6hrs on low.
If adding noodles I prefer to boil them up right before you’re going to use them and allow people to add or not.
I like to pair this w a grill cheese sandwich. I use schlar bread cause I’m gluten free.
Rough Nutritional Info:
340 calories, 63.34g carbs, 22g fiber, 12.83g sugar, 18.67g protein, 5.2g fat.
Inspired by www.dinneratthezoo.com
Vegan, low carb, gluten free, dairy free
Ingredients:
1 red onion
1 English cucumber (the long ones) seeded and halved but not peeled.
1 orange or yellow bell pepper
4 plum tomatoes (seeded)
3 minced cloves of garlic (1.5 tsp)
23 ounces (3 cups) tomato juice
1/4 cup 12 yr white balsamic vinegar or white wine vinegar
1/4 cup mild olive oil
1/2 Tbsp salt
1/2 tsp black pepper or white pepper
Instructions:
Mince cucumber & tomato into rough 1” cubes. Use food processor to chop the rest of the veggies fine. Combine all the ingredients and let chill for a minimum of 24 hrs. It really hits it’s sweet spot on day 3. Best when the veggies are at the height of their season. Sour cream for garnish.
Rough Nutrition:
Serving size- 1.5 cups Calories- 162 Carbs-16
Credit: I don’t know where I originally got this recipe but many things have been changed from the original source material.