VEGveeta

VegveetaWe are currently in week 4 of this summer’s GUT CAMP (Specific Carbohydrate Diet Camp). I was really trying to figure out a cheese alternative for my diary-free campers that isn’t made with loads of nuts. I have been pondering over a gelatin-type solution, but was really struggling thinking up what I could use.

As if by divine intervention, I ran across @lilsipper on Instagram and all of the super creative food ideas she was coming up with; and, as if golden beams of light were coming from my phone, I see her cheese recipe using cauliflower! And other veggies.  What!? <- and that was a good what.

 

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Are you kidding me, of COURSE I had to try this out for myself.
So I checked the list of ingredients and got into kitchen mode, replacing a couple of ingredients that we don’t use and adding in some that I thought would fit this flavor profile and end up with good results and by the end of the night, my boys were digging into a pan of fake queso dip made from vegetables and licking their fingers clean.

Here is what I came up with for my family and for our GUT CAMP that was SCD compliant, and a Low Oxalate version for my LODers.

 

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VEGveeta Recipe:
1/2 cup carrot peeled & chopped (1 carrot)*
1 1/2 cup (loosely measured) raw cauliflower chopped (1 small head or 1/2 of a large head)
1 cup zucchini, peeled and chopped (1 medium zucchini)
1/2 cup frozen or fresh butternut squash, chopped*
1 teaspoon organic Apple Cider Vinegar
1 teaspoon coconut aminos (optional)
1 teaspoon Real Salt
1/2 teaspoon Turmeric
1 tablespoon coconut oil
3 tablespoons  Great Lakes Gelatin (red/orange, not green)  here is the one you want to get.

* For Low Oxalate, use butternut squash to replace the carrot and keep your portion size under control.

1.First, chop all of your vegetables and steam them until very soft.

2. Transfer to your Vitamin or high powered blender. Blend until very smooth.

3. Add in your apple cider vinegar, Ume Plum Vinegar, spices, and oil and blend together.

4. Add in your gelatin and blend just until smooth.

5. Transfer to a plastic wrap or parchment lined bread pan(or any dish you want to use depending on the shape you want to have). If you have a silicone pan, you won’t need to use the liner.

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6. Place in the refrigerator until completely set.

Now – this does so closely resemble Velveeta that none of us really enjoyed it on it’s own. (I plan on testing a couple more batches and playing with the flavors to see if I can change that).

But, added to a pan with some Organic Salsa, it melted into the perfect queso dip! And my boys liked it melted onto their broccoli, too. And tomorrow’s leftover chicken is going to be Arroz Con Pollo with cauliflower rice and this queso dip. How’s that for some SCD/Paleo Tex-Mex! Love it!

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Hope this puts some smiles on your faces:) It did mine!!

~Happy Eating~

Butternut Squash Chips {SCD, PALEO, GFCF, GRAIN-FREE}

 

 

Butternut Squash ChipsBUTTERNUT SQUASH CHIPS :
These are a great for anyone! But, when it has been weeks since you have tasted a potato and you are really craving the crunch of a carb – These little chips of wonder hit ALL the right spots!! I swoon.

Oh, and fried in duck fat, I mean … let us take a moment to hang on that thought…

SCD-compliant. Butternut Squash. Duck Fat. Party. My mouth.

 

Oh, life is good.

 

Sauerkraut & Kielbasa

Oktober Feast

This is by far one of my favorite meals that my mother passed down to me.  I honestly have no idea where this recipe originated from, But it is a favorite and it has transitioned wonderfully into my gluten-free, whole-food kitchen! I made a few changes to the original recipe, like making sure that our kielbasa is nitrite free and humanely raised without any hormones or additives and buying naturally fermented sauerkraut of making my own from scratch. I also add apple to mine, which my mom never did. But, for the most part,  it is the same meal & this remains a staple during the fall and winter at our house.

1 large jar naturally fermented sauerkraut (recipe below)
About 2 cups cubed organic potatoes (* FOR SCD use celery root/celeriac instead of potato)
1 large organic apple, cubed
1 tablespoon cold-pressed olive oil 1 organic onion (small to medium)
2 cloves garlic, minced
2 teaspoons Real Salt
1 package (4 links) Applegate Farms Pork Kielbasa* (or your favorite nitrite free kielbasa)*
1-2 cups filtered water

*For SCD, look for a kielbasa that is free of nitrites and has no sugar. You can find some here.

Heat oil in a large dutch-oven over medium heat.  Add in your onion and garlic and cook until soft.  Add in the sauerkraut, potatoes, and apple pieces. Season with about a teaspoon of real salt and add in about 1 cup of water, stirring to combine all of the ingredients.
Cover and continue cooking over medium heat for about 10 minutes. Lower heat to medium-low, adding more of the water of you need to. Recover  and continue cooking for 30-45 minutes, or until the potatoes are cooked through. Check on it about every 10 minutes to be sure more water isn’t needed.

This has always been one of my favorite fall one-pot dishes. Growing up, my mom always served this dish with steamed rye bread. Since Rye is not a gluten-free grain, try pairing this gluten-free meal with some Udi’s Millet & Chia bread.

Tip:  If you don’t eat pork, try the Applegate Farms Chicken & Apple Sausage instead.

Home-Made Naturally Fermented Sauerkraut

2 ½ pounds of cabbage; green, purple, or a combination of the two.
1 tablespoon Real Salt
1 quart-sized glass canning jar

Finely shred cabbage. Start by placing a couple of handfuls of the cabbage into your jar and sprinkle just a little of the Real Salt in. Using the back of a wooden spoon, pound your cabbage to release some of the juices. Continue with a couple of handfuls of cabbage and a sprinkle of salt, tamping each layer down and repeating over and over until your jar is filled.
Place the lid on loosely and let your jar rest for 30 minutes to an hour, allowing the juices to
come out of the cabbage and form a brine ( If you still need extra brine, mix ½ teaspoon of Real Salt to ½ Cup of filtered water. )
Open your lid and press down on the cabbage to see how much brine the cabbage made. There should be enough liquid to completely cover the cabbage, and you will want the cabbage to stay moist as it soaks up the liquid during the fermentation process.
Tightly screw on your lid. You will let the jar sit at room temperature for 3 weeks*. After 3 weeks, check your jar by opening the lid and checking to see if there are little bubbles on top. Re-lid and then place in the refrigerator to continue fermenting to your taste. You can eat it at this point, or let it sit for longer to let the flavor come out even more.
*Tips:  -You may have to gas (open the lid of) the jar occasionally as it ferments. If you press the top of the lid and it doesn’t give at all, simply open and reapply the lid.  -Do not use unfiltered tap water. Be sure it is filtered.