Half of a spaghetti squash makes a fantastic meal. The trick is how to cut them. Spaghetti squash has a very tough skin. If you find your squash difficult to cut, you are not alone. Try microwaving it whole for 2 minutes to soften the skin for easier slicing.
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*Note – Squash keeps well in the fridge. So, if you are only eating half today, wrap the remaining half in the parchment paper you used to roast with and store in a big Ziploc bag or casserole dish with a lid. Go here to print this recipe: spaghetti_squash_boats.docx This compliant Bolognese gives you that yummy Italian flavour without oil or salt. I serve this over rice, or spaghetti squash noodles or zoodles.
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Note: You can use no-salt Italian seasoning to replace dried parsley, oregano and basil if that’s what you have at home. Go here to print this recipe: compliant_lentil_bolognese_sauce.docx Here's another vegan soup. I'm a fan of barley. It must be my Scottish blood. You don't need meat to make a hardy flavorful soup with barley and kidney beans. (Note: Barley contains gluten. So if you have celiac disease, change out the barley for green lentils.)
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Go here to print this recipe: compliant_bean_and_barley_soup.docx This is a wonderful warming stew loaded with flavor. Just the thing for a cold day. It’s great over rice. Ingredients:
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Go here to print this recipe: recipe_compliant_garam_masala_vegetable_stew.docx What is a mung bean? When you buy bean spouts from a grocery store or get them in your Chinese food, that’s a mung bean spout. A mung bean is a small green bean that you can buy from most grocery stores, bulk bin stores or health stores. These little beans are great for healing the gut. This particular recipe is from Dr. Axe’s Leaky Gut protocol. I have adapted it to make it a compliant plant-based option. This soup is healthful and flavorful. I hope you enjoy it as much as I do. This is a full pot and makes about 8 servings. Ingredients:
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Go here to print this recipe: recipe_compliant_mung_bean_soup.docx Perfect for a cold day this satisfying soup is a great way of using up fresh spinach. For better digestibility, soak lentils overnight with 1 tablespoon of apple cider vinegar and water. Ingredients:
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** Let it cool down and freeze in glass bowls. This soup freezes well. Just take out a container in the morning and it will be thawed out by lunch. Serve with a salad for a complete meal. Go here to print this recipe: recipe_compliant_lentil_soup.docx You won’t miss meat with this hearty, flavorful soup. Serve over rice or potatoes or just on its own. Ingredients:
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Note: If it tastes flat to you consider adding: 1 Tbs. onion powder, 1 Tbs. garlic powder and 1 tsp kelp powder. Adjusting to a low sodium diet can be hard for some. So, if you or your family needs to, keep a salt shaker on the table. Go here to print this recipe: recipe_compliant_4_grain_soup.docx I love samosas. But all that oil and salt makes a traditional samosa off limits if you want to lose weight. Here’s a recipe that I have developed out of necessity that gives me the great flavours of a samosa without the added calories. It’s also a delicious way to get your starchy vegetables in for the day. Ideally, you’ll need a mini-chopper or food processor for this recipe. And, of course, a non-stick waffle maker. Ingredients: Makes 12 Waffles
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Note: I use this recipe for bulk cooking my starches. So, I let them cool. Store them in a paper towel lined container in the fridge. To crisp them up before serving, use a toaster oven, toaster or air-fryer. Go here to print this recipe: deconstructed_samosa_waffles.docx This recipe was adapted from Alex Bury’s recipe. I have altered a few ingredients. This soup tastes like winter. It is exactly the kind of comforting soup you need on a cold day. You are going to need a blender or immersion blender for this recipe.
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Go here to print this recipe: compliant_butternut_squash_soup.docx |
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