Homemade Tartar Sauce

Finely Dice 2 Pickles and set aside.

In a Mason Jar add:

1 Cup Vegan Homemade Mayonnaise

1 Tbsp Dried Chives

1 Tbsp Lemon Juice

1 tsp Dried Parsley (or 1 Tbsp Fresh Parsley)

1 1/2 tsp Dill

Blend ingredients together with a stick blender then add diced pickles and stir.

These are great served with Fries or GF Breaded Cod Fillets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veggie Guacamole

This guacamole is sadly, not nightshade free but only because my husband cannot eat avocados anyway, so I can put anything I want in it and he still cannot share it with me.

Ingredients:

 

2 Large Avocados, pitted and peeled (wait until you are ready to add them)

1 Small Yellow Onion, cut into four chunks

1 Large Carrot, peeled

1 Tomato

1 Small Red Bell Pepper, seeds removed and cut into 4.

1 Small Yellow Squash, Sliced and Cooked

1 Jalapeno Pepper, Seeds and pith removed, cooked in coconut oil, minced

About 10 Fresh Basil Leaves (depending on size)

½ Lime, Juiced

1 Tbsp Lemon Juice

½ tsp Dried Parsley

½ tsp Celtic Sea Salt

 

Step One: Wash and Slice the Yellow Squash and place into a small pot with a small amount of water and a lid on it. Cook on medium until the water is nearly cooked out. Set aside to cool.

 

Step Two: Cut open the Jalapeno, lengthwise and remove the seed and the pith from the center. Place the inside down in a small pot with coconut oil and set the dial on the stove to 2. Cook until the skin starts to bubble up. Remove from pot and dice into tiny pieces then put into a Garlic Press and mince. Set aside.

 

Step Three: In a food processor, add the Red bell pepper, Yellow Onion, and Carrot and chop until fine. Then add lemon and lime juice, Tomato, Yellow Squash, Basil leaves and chop again until fine.

 

Step Four: When all of those ingredients are nicely mixed, pit and peel the avocados and add them to the mix. (Waiting to cut them open ensures that they will not brown too soon before mixing them in with the citrus juices.) Blend them up well then you can add the Celtic Sea Salt, Dried Parsley and the minced Jalapeno and blend again.

 

Note: Even with the raw onion and the Jalapeno, this is NOT a spicy Guacamole. If you prefer a spicier Guacamole you may be able to skip the cooking of the Jalapeno or add in the seeds and pith. By removing those and cooking the pepper, it removes most of the capsaicin and makes the Jalapeno heat undetectable.

 

Garlic and Herb, Dairy Free Cheese (Nightshade Free)

Ingredients:

2 Medium Zucchini

4 Yellow Squash (large)

½ Garnet Yam (or one small yam, about 1 cup)

Add one Bay leaf to the veggie pot and remove after they finish cooking.

½ Cup Nutritional Yeast (heaping)

1 Tbsp Heaping Mixed Herbs (equal amounts of Oregano, Marjoram, and Basil)

3-4 Large Cloves of Garlic, Minced

(taste before adding Gelatin and Konjac so you can add more Garlic if needed)

2 ½ tsp Celtic Sea Salt

½ tsp White Pepper

1 heaping tsp Onion Powder

1 tsp Garlic Powder

2 Tbsps + 1 tsp Lemon Juice

2 Cups of Water (Separated)

4 Tbsps Gelatin (heaping)

1 tsp Konjac Powder (heaping)

Cook zucchini, yellow squash, Bay leaf and yams in water until soft. Remove Bay leaf then add to the blender while they’re still warm. (I tried it after refrigerating the veggies and the cheese did not set correctly.)

In a Vitamix Blender, add 1 cup water, Zucchini, Yellow Squash, Yam, Nutritional Yeast, Minced Garlic, and spices, followed by another cup of water over the top. Blend until thoroughly mixed. (Taste test to see if you have enough Garlic) Once you have the correct amount of Garlic, Add Gelatin and Konjac and Blend again. Pour into a container and refrigerate until solid.

Coconut Maple Vanilla Frosting

I was searching online for a recipe for frosting that did not use LOADS of Sugar but I was unable to find one, so I decided to make one up myself and this is what I discovered. ❤

Coconut Maple Vanilla Frosting

In a mixing bowl, Add:

1 Cup Coconut Milk Powder

1/2 Cup Nutiva Vegetable Shortening 

1/4 Cup Coconut Butter

1/4 Cup Maple Syrup

1 tsp Vanilla Extract

Mix with Hand Blender, then add a little bit of Coconut Milk until
desired consistency is achieved. (Mine seems to have needed only about 1 Tbsp.)