Gluten-Free Vegan Green Goddess Dressing

gluten free vegan green goddess dressing recipe


I am a salad fan.

Did you know I have a Gluten Free Salads Cookbook with all of my favorite recipes?

gluten free vegan green goddess dressing recipe

Well, probably more like an over the top fan when it comes to salads for I could eat them all through out the day.
My usual lunch is 3 cups of baby spinach drizzled with a bit of apple cider vinegar then topped with carrot hashbrowns and crumbled bacon and then the whole thing has 2 fried eggs over it.
Seriously, so good.
I was doing some reading not too long ago that said to get to optimum health you should eat 9 cups of veggies a day.
Initially I thought there was no way I could eat that much but I am finding right now I am averaging 6-7 cups a day. If I wanted to I probably could increase the amount, but for right now I am feeling pretty good about the amount of veggies I am eating.
Have you changed your eating habit a lot this year? Have you given up anything or added anything?
Because I am always eating salads and am trying to find ways to switch things up without loading too many calories on an otherwise healthy bowl of greens I have been playing with raw cashews.
Who knew you could do so much with raw cashews.
I have made chocolate pudding, a raspberry vegan cheesecake, cashew butter of course, and lately – salad dressings.
When you take raw cashews and soak them in water overnight, drain them and then throw them in the food processor they change into this creaminess that then lends itself to become anything you want.
Add in fresh herbs, olive oil and garlic and you have a creamy green dressing that is delicious.

Add in honey, raw cocoa powder and coconut oil you can have a tasty chocolate pudding.
Who knew right? Now you do!

Gluten-Free Vegan Green Goddess Dressing

Ingredients
  

  • 1 cup raw cashews, soaked for at least 4 hours and then drained
  • 2 tsp fresh jalapeno, chopped
  • 1/2 tsp minced garlic
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1/4 cup water
  • 1 – 1 1/2 tbsp olive oil

Instructions
 

  • Place your soaked and drained cashews in a food processor.
  • Add in the water and process until fairly smooth.
  • Add in the rest of the ingredients and process until mixture is very smooth.
  • Pour dressing into a jar and store in refrigerator until ready to use.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free vegan green goddess dressing recipe

Gluten Free Thai Green Curry Soup

Gluten Free Thai Green Curry Soup Recipe
It’s fall in Calgary! With our cooler weather I am craving warm soups and stews. Thus the slow cooker is getting used a lot. If you do not have a slow cooker I highly recommend you get one.
It is one of the simplest ways of cooking and for the gluten-free cook, it is a convenient way of eating a really good gluten free meal. Throw in some meat, vegetables, spices and broth and you can easily make soups or stews. All real ingredients with no hidden ingredients and no need for gluten. Vary the meats, veggies and spices and you’ll can switch things up easily.
It was my youngest sons birthday a couple of weeks ago and we all went out for Thai food. I was so impressed with the restaurant that I decided to make my own Thai curry soup the next day. I checked at my local Safeway stores Asian section and found they carried Home Gourmet spice paste for Thai green curry. It is gluten free and I thought it would make an easy slow cooker meal.
Most of my spice collection is packed up so I was looking for packaged spice mix that I could use.
I also wanted to switch this Thai recipe up and use kale in it. Kale is such a nutritious vegetable that I like to find ways of using it in my cooking. Kale stays fairly crunchy even when cooked, so it was a great choice in the slow cooker.

Gluten Free Thai Green Curry Soup Recipe

Gluten Free Thai Green Curry Soup Recipe

Gluten Free Thai Green Curry Soup

Ingredients
  

  • 1 pkg Home Gourmet GF Thai Green Curry spice paste
  • 1 can coconut milk
  • 1 litre Kitchen basics gf chicken or vegetable broth
  • 2 Chicken breasts Cut up into small chunks
  • 4 Carrots sliced
  • 1 cup jicama diced
  • 2 cup kale chopped
  • 1 shallot finely chopped
  • Fresh basil finely chopped for garnish

Instructions
 

  • Add all ingredients to slow cooker except fresh basil.
  • Stir to combine and turn slow cooker to high heat.
  • Let cook on high for 5 hours and then turn to low for another hour.
  • Once finished, top each individual bowl with chopped basil.
  • Enjoy!
Tried this recipe?Let us know how it was!