GLUTEN FREE WITH EMILY
  • Home
  • Services
    • Consultations
    • Cooking Lessons
    • Private Chef
  • Emily's Blog
  • Recipes
    • Recipes
    • Cooking Show
    • Gluten Free Newbie >
      • Gluten Free Newbie
      • GF Los Angeles Restaurants
      • Where To Bring A Date
      • Organic & GMO's
  • About Me
    • About Me
    • Contact
    • Press

BLOG

Carrot Ginger Dressing Recipe

3/25/2018

11 Comments

 
Vegan Carrot Ginger Dressing Soy Free Sugar Free
Carrot Ginger Dressing
Gluten Free Vegan Soy Free Sugar Free
​
I have been making alot of this lately! Something about the sweet creaminess has me coming back for more! I also eat ALOT of salads and I love making Asian dishes so I wanted a salad that went with those recipes. This recipe takes less than 10 minutes to make from start to finish! 

I notice that many Carrot Ginger Dressing Recipes contain sugar and soy, I personally avoid eating sugar 'most days of the week, and don't eat any soy at all. This dressing is naturally sweet from the carrots and the sesame brings out the Asian notes perfectly, without the needed soy

Double bonus this recipe is also onion and garlic free! . 
Vegan Carrot Ginger Dressing Recipe Soy Free Sugar Free


Ingredients:

Dressing:
 
2 Organic Carrots, Peeled, chopped into large pieces
1 Thumb size piece of Fresh Ginger Root
2 Tbls. Organic Rice Vinegar
3 Tbls. Olive Oil
2 tsp. Toasted Sesame Oil
2/3c. Water
1/2 tsp Sea Salt
1/4 tsp. Ground Black Pepper
 
Salad:
 
5 c. Romaine Lettuce, chopped
1/2 Bell Pepper (I like Yellow), chopped
1/2 Cucumber, chopped
8 Cherry tomatoes, halved
1 piece of Nori, cut into thin strips
1 tsp. Sesame seeds
 
Directions
  1. Dressing: Place all dressing ingredients in a high speed blender and blend till smooth
  2. Salad: Top Romaine with Salad ingredients, toss with dressing and serve
Serving:
Dressing: Makes enough for 2 Large Salads or 4 side salads, store in fridge and use to make more salads with the leftover dressing
Salad: Makes enough for 1 Large Salad or 2 Side Salads
 
Notes:
You can white or brown rice vinegar for this recipe (this is not wine vinegar or seasoned vinegar)
 
​Check out more of what is California Grown here
Vegan Carrot Ginger Dressing Soy Free Sugar Free

Join Gluten Free With Emily's Mailing List

* indicates required
Picture
Instagram
Picture
YouTube
Picture
Pinterest
Picture
Facebook
Picture
Twitter
Carrot Ginger Dressing Recipe Soy & Sugar Free #vegan #glutenfree #sugarfree #soyfree #recipe
Pin It
This post is sponsored in conjunction with California Grown all ideas and content are my own.
11 Comments

True Blue Raspberry Sherbet Recipe Feature from Alisa Fleming's New Book: "Eat Dairy Free"

1/4/2018

29 Comments

 
Vegan Sugar Free Ice Cream Recipe from Eat Dairy Free by Alisa Fleming
Chase all your blues away with this sherbet
True Blue Raspberry Sherbet from Eat Dairy Free by Alisa Fleming
Eat Dairy Free Out Now
The New Year is a great time to put some habits that aren't serving you to the back and pick up some new ones that suite your body much better. I know how much everyone likes ice cream, but the ice cream (even the dairy-free kinds) in the store are not healthy for you, they are loaded with too much sugar, dyes, and fillers. Today I'm sharing a recipe from Alisa Fleming's new book "Eat Dairy Free" True Blue Raspberry Sherbet so you can give your old ice cream eating habits the boot and make some dairy free ice cream that is soooo delicious, healthy and easy! 

No better time to ditch the dairy then in 2018, If you haven't tried to eliminate dairy from your diet yet, then what are you waiting for?

 "Specifically, women consuming one or more servings per day of high-fat dairy had a 64 percent higher risk of dying from any cause and a 49 percent increased risk of dying from their breast cancer during the follow-up period."

That said only one serving or more of dairy per day!! Whoa! Ladies now is the time to make a change! 

Eat Dairy Free is Alisa's second book and it is full of amazing everyday recipes. Here are some highlights of her book;

-Over 100 Dairy- Free Recipes

-All of the recipes are, or have fully tested options for, Gluten-Free, Egg-Free,Peanut-Free, and Soy-Free Options

-90% of the recipes are Nut-Free  

-Number of Vegan-Friendly Recipes: 84 (about 75%)

Plus: No Store-Bought Dairy Substitutes Needed - This is a cookbook that anyone can dive into whether experienced with dairy-free living or not. You do not need to seek out dairy-free cheese, sour cream, or other specialty alternatives. There’s even a recipe for easy homemade milk beverage!
True Blue Raspberry Sherbet from Eat Dairy Free by Alisa Fleming
True Blue Raspberry Sherbet from Eat Dairy Free by Alisa Fleming

Makes About 1 Quart
​
Everywhere I turn, food manufacturers are adding “blue raspberry” to their flavor lineups. Since it is nothing more than blue food coloring and sugar, I decided to create this sweet and lightly creamy dessert that highlights the taste of all-natural blue(berry)-raspberry.

Ingredients
3/4 to 1 cup blueberries (optionally pureed and strained)
3/4 to 1 cup raspberry puree (about 8 ounces raspberries, pureed and strained)
1 (14-ounce) can full-fat coconut milk or coconut cream
1/2 cup sugar (can substitute agave nectar)
1 teaspoon lemon juice
1/4 teaspoon xanthan gum or guar gum (optional, to help prevent ice crystals)

Method
1. Put the berries, puree, coconut milk or cream, sugar, lemon juice, and gum (if using) in your blender and blend until smooth.

2. Refrigerate the berry mixture for at least 1 hour. Ensure that you have frozen the insert for your ice cream maker for at least 24 hours, if directed in the manufacturer’s instructions.

3. Churn the berry mixture in your ice cream maker according to the manufacturer’s instructions.

4. Pack the soft sherbet into a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream. If it becomes too solid, let it sit at room temperature for 10 minutes before scooping.

No Ice Cream Maker?
Freeze the chilled mixture in ice cube trays. When ready to eat, pop out the cubes and blend in a food processor or high-powered blender until smooth. It will be crumbly at first, but will soften and ball up as it blends.

Credit for this Recipe:
This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books,2018). Photo by Nicole Axworthy.

Eat Dairy Free is available via Amazon in the U.S., Canada, and U.K.
U.S. - https://www.amazon.com/Eat-Dairy- Free-Essential- Cookbook-ebook/dp/B01N6X8I36/
Canada – https://www.amazon.ca/Eat-Dairy- Free-Essential- Cookbook/dp/1944648720/
U.K. - https://www.amazon.co.uk/Eat-Dairy- Free-Essential- Cookbook/dp/1944648720/

The Kindle version of Eat Dairy Free is available via Amazon worldwide.

Eat Dairy Free is also available via Barnes & Noble, Walmart, and Target online. It can be ordered into most book stores (including all Barnes & Noble locations), and may already be available in some stores.

Alisa runs Go Dairy Free and you can find her online and on all social media 

Join Gluten Free With Emily's Mailing List

* indicates required

Pin It

True Blue Raspberry Sherbet Vegan Ice Cream

You Might Also Like:

Picture
Vegan Ice Cream 3 Ways
Picture
Chickpea Snacks
Picture
Vegan Chocolate Bark

Find Gluten Free With Emily:

Picture
Instagram
Picture
YouTube
Picture
Pinterest
Picture
Facebook
Picture
Twitter
29 Comments

Vegan Nacho Waffles

10/24/2017

20 Comments

 
Gluten Free Vegan Nacho Waffles Recipes
All of My Favorites In One Recipe
Gluten Free Vegan Nacho Waffles Recipe

This vegan Mexican recipe is off the charts! I stated dreaming of these Nacho Waffles and know I had to make them! They have 3 main layers to them, my corn-free tortilla waffle, Mexican jack fruit, and homemade vegan nacho cheese, add toppings and you will be also dreaming of these days after making them.  These have a video to go with them (see below) so you can easily master these gluten free, dairy free, and vegan savory nacho waffles!!

Did you know that corn allergies are very common and often not checked for? I know that lots of people when they give up gluten they start to eat A LOT more corn products, which usually aids badly for your digestion, and also many don't realize how common of an intolerance corn is. I have lots of corn-free recipes coming your way, that people always think have corn in them because of how I design the flavor. These waffles have millet in them which is really tasty but also insanely healthy for you. Millet is known sometimes as the "healthiest food in the world", loaded with important nutrients, including copper, manganese, phosphorus, and magnesium. Millet can lower the risk for type 2 diabetes, prevent gallstones, and prevent against breast cancer, The list goes on and on. Make sure to check my note on how to best store Millet in the recipe. 

These vegan nacho waffles are going to satisfy all your cravings for nachos and more. Load them up with all the good stuff and you can feel good about eating them too!
Vegan Nachos Recipe

Click On Video Above To Watch How To Make This Recipe

Vegan Nacho Waffles Ingredients:
 
For Nacho Sauce:

1c. Raw Cashews (dry)
1 1/4c. Water (plus 1/2c. water for later)
1 Lemon- juiced
¼ tsp. Paprika
1 ¼ tsp. Sea Salt
2 Cloves Garlic
1- 4oz. Jar Sliced Pimentos (including liquid)
1/4c. Nutritional Yeast
¼ tsp. Chili Powder
¼ tsp. Ground Paprika
 
For The Waffle Batter:
1c. Brown Rice Flour
1 1/2c. Organic Millet Flour*
1/2c. Garbanzo Bean Flour
1c. Tapioca Starch
2c. Non-Dairy Milk
1 c. Coconut Oil (liquid/melted)
1 tsp. Apple Cider Vinegar
8 tsp. Baking Powder
1 tsp. Sea Salt
½ tsp. Chili Powder
½ tsp. Paprika
 
Toppings:
1 box Mexican Flavored Jack Fruit (easily found at all health food stores)
16 oz. container Guacamole or 1- Avocado Sliced
1/2 c. Cilantro Chopped
1c. Salsa
Half of a Red Pepper Chopped
1/8c. Red Onion Chopped
1-2 Radishes Sliced Thin (optional)
2- Limes (for squeezing on more flavor)

* Make sure to always store millet flour in freezer or fridge after opening, to prevent rancidity. I learned this the hard way, so you don't have too!
Vegan Mexican Recipes
These are as easy to make as making a batch of waffles, so don't be intimidated!
Directions:

For Nacho Sauce:
  1. 1)Blend all sauce Ingredients in a blender
  2. Next, put sauce in pot, add 1/2c. more water and heat on med/low, till boiling
  3. Then drop down to low for 10 min, whisking often. Turn off
For Jackfruit:
  1. Heat Jackfruit in pan add Cumin, Sea Salt for taste
To Make Waffles:
  1. Make sure all your ingredients are at room temp, otherwise your coconut oil will harden and the waffles won’t cook right!
  2. Turn on your waffle iron and let heat up, spray with cooking spray
  3. In a large bowl combine all ingredients with whisk till well mixed
  4. Pour batter onto your iron about 2/3 full and let cook (follow your waffle iron instructions)
Assemble Vegan Waffle Nachos:
  1. Layer Waffle Bites on baking sheet, top with Vegan Nacho Cheese, Jackfruit, Guacamole, Cilantro, Salsa, Radish, Red Pepper, and Limes
Gluten Free Dairy Free Recipes
Also great to make for Game Day at home
Vegan Waffle Nachos Recipe
Feel free to play with toppings and add whatever you like
Vegan Nachos Pin
Pin It

Join Gluten Free With Emily's Mailing List

* indicates required
Picture
YouTube
Picture
Instagram
Picture
Pinterest
Picture
Facebook
Picture
Twitter

You Might Also Like:

Picture
Gluten Free Belgian Waffles
Picture
Thumbprint Cookies
20 Comments

Mock Tuna Salad Sandwich Gluten Free Vegan Recipe

9/24/2017

17 Comments

 
Mock Tuna Salad Sandwich recipe
Don't worry unlike other "Tuna Salad" recipes this one is also dairy free and egg-free.
Mock Tuna Salad Sandwich Gluten Free Vegan Recipe

“Oooooh, what is this delicious stuff that tastes like tuna?” Is what everyone I know who tries my recipe says. It is just plain delicious. Maybe your vegan, or new to being vegan, or are working to add more healthy and nutritious plant based meals into your diet, then this recipe is for you! Unlike other "Tuna Salad" recipes this one is also dairy free and egg-free. The base of this recipe is made with chickpeas which pack a lot of protein into a small bite. It can be whipped up in just 10 minutes. It’s great for lunches, car trips, and lazy dinner time meals. 
Mock Tuna Salad Sandwich recipe gluten free vegan
Mock Tuna Salad Sandwich recipe dairy free
Schar is completely 100% Gluten Free, Dairy Free, Egg Free, and Non-GMO
For this recipe I have teamed up with Schar’s newest gluten free bread. This bread has a unique sourdough recipe and is loaded with 10 grains and seeds. It has a slightly sweet flavor and is good straight out of the bag or toasted. I like that it has a freshness pack, so you can easily take it with you and open when ready to use. This bread is also thick so you really feel like you are savoring a good sandwich (with no holes!).


For decades, Schär has been dedicated to the celiac and gluten sensitive communities; providing a safe and flavorful line of gluten free products. Schar is completely 100% Gluten Free, Dairy Free, Egg Free, and Non-GMO.

Clickhere for a Schar Coupon

Please note this bread does contain honey
Watch The Video Above to See How To Make
​Mock Tuna Salad Sandwiches
​Mock “Tuna” Salad Sandwich
 
Ingredients:
1 can Chickpeas / Garbanzo Beans (Drained)`
1/2c. Vegan Mayo
2 tsp. Ground Mustard
1 Stalk Celery (minced)
4 TBLS. Onion (minced)
1 tsp. Fresh Lemon Juice
1/4 tsp. Sea Salt
1/2 tsp. Ground Pepper
1/4 tsp. Paprika
 
8 Slices ofSchar 10 Grains and Seeds Bread
 
Toppings:
1 Sliced Tomato
4 Lettuce Leaf’s
Mock Tuna Salad Sandwich recipe egg free vegan
​Directions:
  1. In a bowl mash beans
  2. Add all other ingredients to beans (except bread and toppings) and mix till well combined
  3. Chill for 30 min or more in fridge to let flavors blend
  4. Assemble Sandwich: On bread scoop “Tuna Salad” and layer with sliced tomatoes and lettuce
Makes 4 Sandwiches
Mock Tuna Salad Sandwich recipe vegan egg free dairy free

Join Gluten Free With Emily's Mailing List

* indicates required

Find Gluten Free With Emily:

Picture
Instagram
Picture
YouTube
Picture
Facebook
Picture
Pinterest
Picture
Twitter
Picture
Pin It
This post is sponsored in conjunction with Schar Gluten Free all ideas and content is my own.
17 Comments

Strawberry Pesto Gluten Free Vegan Recipe

7/25/2017

11 Comments

 
Watch the Video Above to see how to Make this Recipe

Strawberry Pesto
Gluten Free Vegan Recipe


That’s right STRAWBERRY PESTO!!!!!!!!!!! Sounds Yummy, well it is YUMMY! I had this idea because I make many kinds of pesto’s, but my favorites are hand chopped. I had a bunch of strawberries in my fridge and since I always put tomatoes in my hand chopped pesto I thought, strawberries are sort of like tomatoes, and maybe I’ll just give it a try. On my first bite I was hooked and dreaming of making more strawberry pesto. There are so many varieties of strawberries these days, I used to love growing the ever berry variety cause they literally give you fruit all summer long, not just the short 4 weeks long, like most of the other varieties. If you have ever had too many strawberries on hand, you would have wished you had this recipe.

Strawberry pesto has many great components and I know most people are used to one kind of pesto but I make many different kinds. In this version I use walnuts for the nut as it is the perfect complement to the strawberries.


I like to eat pesto on a variety of things here are a few ideas

-Gluten Free Pasta any variety

-Mung Bean Pasta

-Coconut Noodles

-Zucchini Noodles

-Quinoa

-Brown Rice

-Salad Greens  (and drizzle a little extra oil)
vegan strawberry pesto
Strawberry Pesto!
gluten free vegan pesto
Only 6 Ingredients!


Only 6 Ingredients In This One Can’t Beat That!

Ingredients:

1/2c. Basil Leaves Packed

12 Medium Sized Chopped Strawberries

½ C. Walnuts Whole

1 Clove Garlic Minced*

2 TLBS. Olive Oil

1/4 Tsp. Sea Salt

Strawberry Pesto (Gluten Free Vegan)
Directions:

1) Smash Walnuts: If You Have Ever Tried To Chopped Nuts You Know If Is The Most Tedious Task On The Planet So This Is What I Do, In A Plastic Baggy Put Nuts, Close Bag And With A Heavy Soup Ladle Spoon Take The Back Side And Whack At The Nuts, It Only Takes A Few Whacks And You Got Chopped Nuts!

2) Chop Basil

3) Mix All Ingredients Together For Pesto With Spoon

4) Take Your Pesto And Spoon Over Your Noodles

Serves About 2 People, As Always Just Double If You Wanna Make A Bigger Serving


KIDS AND GARLIC: *If you are a little sensitive to garlic try using only half a clove. Also you can omit the garlic all together and it will still be tasty. For kids I suggest maybe even substituting the garlic for a little garlic powder, you will have to reduce the amount of sea salt but play around with it a little bit. This is such a good kid food!
Vegetable Ribbon Pasta- If you want to make your whole meal raw, try the pesto over some vegetable ribbon pasta!

Raw Noodles Ingredients::
2 Large Summer Squash

Directions:
1) With A Mandolin, Slice Your Summer Squash Into Long Ribbons, Place In Bowl And Drizzle With A Little Olive Oil

2) Take Your Pesto And Spoon Over Your Noodles


Strawberry Pesto (Gluten Free Vegan)

Join Gluten Free With Emily's Mailing List

* indicates required
You might also like:
Picture
Parsley Pesto
Picture
Roasted Brussels Sprouts

Picture
Instagram
Picture
YouTube
Picture
Twitter
Picture
Pinterest
Picture
Facebook
Picture
Snapchat
Find Gluten Free With Emily:
11 Comments

How To Cure Your Seasonal Allergies Naturally (In Less Than An Hour)

4/26/2017

19 Comments

 
Picture
How To Cure Your Seasonal Allergies Naturally In Less Than An Hour

Do you suffer from season allergies as much as I do?
I seem to be allergic to everything you can imagine from Hay Fever, to Pollen, Tree Saps, and Grasses, basically if it grows I can be known to have a reaction to it.  Recently I spent 2 days in bed unable to fully function due to my seasonal allergies, on the 3rd day I knew this had to stop and I set out to find natural solutions – that actually work! With a little research, and putting these methods into practice, in less than an hour I was feeling like a new person and my best self. How is it all these years I have been suffering and if I would have known about these few easy things, everything could have changed for me long ago. Today I am going to share with you what those are and why they work!

Have you been stuck taking over the counter allergy medication just to get through the day? Over-the-counter antihistamine medicine have lots of unpleasant sides affects such as: drowsiness, dry mouth, dizziness, nausea, vomiting, restlessness, stomach upset (who needs more of that?!??) blurred vision and confusion; making them unpleasant and a never-ending battle between what way you want to suffer more, your allergy symptoms or the side effects of the antihistamine drugs? But there are even worse things that these drugs are doing to you that you may not even be aware of. Studies show that these drugs also have been known to cause infertility in women, low libido, increased chance of developing cataracts, osteoporosis and diabetes but the real kicker is that they actually shrink your brain! Undeniable research that has been coming out in relation to the high amounts of Dementia, Alzheimer’s and Mental Illness related to taking these drugs. These side effects are something that you may not notice immediately upon taking them, but year after year of seasonal allergies add up and your health is declining in the process.

I have super good news for you, there is a way to treat all your seasonal allergy symptoms naturally with zero side effects at a really affordable cost.
Picture
Natural Remedies that actually work

1)Aller Aid by Oregon’s Wild Harvest: this natural herbal supplement is so potent to doing away with your allergies, you will forget you even had any. Let’s Talk about why this product works. I tried many and I mean MANY natural products to help with my seasonal allergies, and not one of them ever did a thing, but this product is phenomenal. There are a few components in this supplement that are active ingredients for relieving your symptoms:

Quercetin: is a flavanol found in many fruits, vegetables, leaves, and grains. It is impossible to eat enough food that contains Quercetin to get the benefits for your allergies. That is why taking it in supplement form works well.
Why It Works: Quercetin is naturally occurring free radical scavenger that supports healthy seasonal immune system function. Laboratory studies have demonstrated that Quercetin can also help to promote normal respiratory function.

Bromelain:. It is used for reducing swelling (inflammation), especially of the nose and sinuses.
Why It Works: Bromelain supports a balanced immune system and may also help to maintain healthy sinus tissues. This complementary combination may thus promote year-round respiratory healthy and support overall seasonal comfort. Bromelain also helps to activate Quercetin and is really effective in getting results.

Freeze Dried Stinging Nettle: I used to drink fresh nettle tea to help relieve my allergies and it never seemed to do a thing, then I found out that it HAS to be freeze dried to get the benefits for this use. Freeze-drying has been clinically proven as an effective method of capturing and preserving the naturally occurring compounds that are present in the stinging hairs of Nettle. Freeze drying them preserves the full spectrum of chemical activity within the herb.
Why it Works: Stinging nettle’s anti-inflammatory qualities affect a number of key receptors and enzymes in allergic reactions. Buy Aller Aid here

The 3-part combination of the Quercetin, Bromelain, and Freeze Dried Stinging nettle make this product well rounded in getting the relief you need. On their own they may not be strong enough but when put together they create a perfect seasonal allergy remedy. 

Plus, this product is 100% gluten free, vegan, dairy free, wheat free, peanut, soy and corn free.

2) Neti Pot: A neti pot is a nasal cleansing pot that you use to clear out your sinuses. These are majorly effective! You add luke warm water into the vessel with some salts. Using the spout at the end, you let the water gently flow into your nasal cavities, clearing them out. I do this morning and night if I am having stronger allergies, then I drop it down to once a day and then occasional use in the in between. I fill my neti pot and use half in one nostril and the other half in the other nostril. I recommend the neti pots made from ceramic and it is good to buy some of the special saline salts as I mention below. Buy the best neti pot here

3) Nasal Saline Salts: These are special salts for use in your neti pot. You can just use normal salt or sea salt, but they tend to aggravate the sinus passages so I highly recommend getting the saline salts, so you don’t have to have this problem. You use ½ tsp of salt per time you fill the neti pot. Buy Saline Salts here

With these two simple, affordable, and easy things, I was able to relieve my allergies in less than an hour almost completely. I kept with it for days after that and felt better and better. I now take the recommended amount of Aller Aid every day during this season and do my neti pot once a day. These practices have made me finally free of my allergy symptoms.
 
Don’t wait to get these products for that day when your head feels like it going to explode, you can’t stop sneezing, you want to scratch your eyeballs out, you can’t stop blowing your nose and you can barely breath. Get them now!! So that you have them on hand when you need them most. Some people take them as a preventive too when they know the reaction time is coming.  

Get the best prices by buying them here:

Aller Aid 10% off the retail price
Neti Pot 10% off the retail price
Saline Salts
10% off the retail price
Already know you want all three? See all the products here
 
Please share this with anyone who you know suffers from seasonal allergies like I have. It will truly be a blessing for them to have this new information.

Now you can enjoy this time of year just as much as I do!
 
Xoxo
Gluten Free With Emily
 
Disclaimer: As always check with your health care professional if you have any concerns or possible reactions to taking any of these supplements. Also, read all contraindications for these products.

Join Gluten Free With Emily's Mailing List

* indicates required

Find Gluten Free With Emily:

Picture
Picture
Picture
Picture
Picture
Picture
This post contains affiliate links.
19 Comments

Japchae (Korean Sweet Potato Noodle Stir Fry) with Cobi Kanani of Veggietorials

3/25/2017

7 Comments

 
Picture
Japchae (Korean Sweet Potato Noodle Stir Fry) with Cobi Kanani of Veggietorials

Have you ever tried Sweet Potato Noodles? They are insanely delicious and naturally gluten free, and easy to buy online on amazon- so you can make this Noodle Stir Fry in no time! Cobi of Veggietorials taught me how to make this on the latest episode of my cooking show, (Watch the episode below) and I instantly fell in love with it. This Korean dish has many names sometimes called chop chae, chapchae, or Korean glass noodles. One of the best parts is that it is super easy to make and insanely healthy. Making it a meal you can add to your nightly meal rotation. Plus once you try these noodles you will be once again reminded how awesome being gluten free and discovering new foods is.


Cobi has been making vegan versions of her favorite foods for some time now, she loves to show you new twists on Asian Classics and has been doing a new series that is everything I want to eat called "Eating When I'm Board", in this series she shows you have to make huge platters of food in no time for friends, family or a dinner parties, and we all are in a little need of that.

Also Cobi and I did an amazing collaboration on her YouTube Channel called "Pizza Waffles" Yes they are vegan, plant based and gluten free! Plus they were so fun to make. So make sure to watch that video here.

Watch The Video Above To See How To Make This Dish!

Picture
Japchae
 
1 Tablespoons Plus 2 Teaspoons Coconut Sugar
2 Tablespoons Plus 1 Teaspoon  Coconut Aminos
2 Tablespoons Seasame Oil
8-10 Large Shittake Mushrooms 
4 To 5 Crimini Mushrooms, Sliced Thinly
2 Garlic Cloves, Minced
4 Ounces Spinach ( Or Baby Kale), Washed And Drained
4 Ounces Of Dangmyeon (Sweet Potato Starch Noodles)
1 Medium Onion (1 Cup), Sliced Thinly
1 Medium Carrot (¾ Cup), Cut Into Matchsticks
1 Zucchini Sliced Or Cut Into Julienne
1 Red Bell Pepper, Cut Into Thin Strips
Ground Black Pepper
Sea Salt
Olive Oil or Coconut Oil for sautéing
 
Toppings:
1 Tablespoon Toasted Sesame Seeds
2 To 3 Green Onions, Cut Crosswise Into 2-Inch-Long Pieces
 
 
Equipment:
Large Pot To Cook Noodles
Large Pan Or Wok To Stir Fry Veggies

Buy  Sweet Potato Starch Noodles/Dangmyeon here
Picture
Directions: Watch the video up above for all the directions!! This is the super shortened version!

1) Heat water in very large pot

2) Sautee your veggies in rounds starting with mushrooms, make seasoning mixture and add to mushrooms, cook veggies in rounds, without cleaning the pan.

3) Meanwhile cook sweet potato noodles in water for 8 min, rinse and set aside

4) Mix veggies and noodles all together, add toppings, then serve

Picture
A meal everyone can enjoy

Join Gluten Free With Emily's Mailing List

* indicates required

Follow Gluten Free With Emily:

Picture
Instagram
Picture
YouTube
Picture
Pinterest
Picture
Twitter
Picture
Facebook
Picture
Snapchat
Pin It
Picture
7 Comments

Support Organic Check Off and Make Organic Food The Best It Could Be

2/16/2017

10 Comments

 
Picture
 ​Oh my goodness you guys, can we talk about something so unbelievably exciting, I mean more exciting than Gluten Free + Vegan Pizza! Ok so maybe you actually read my page about Organics and GMO’s on my website? If not here is the link (and don’t forget to watch that mind blowing Ted Talk at the end of the post!!) Back on track so Organics are near and dear to my heart and I’m going to tell you why and share with you something truly freakin awesome!
So, here’s a little story- I dropped out of high school- yep that’s right- and you know what I went to do? Organic farm, that was over 20 years ago, now, but I feel just as much love for organic fruits and veggies now as I did then, even when I had to wake up at 4:30am in the morning…yeah maybe I wasn’t cut out to farm forever, but that’s alright. I still spend time every week going to my local farmer’s market and buying organic produce fresh from the farmer themselves. (I even did a little video on it which you can watch here).

What I have noticed in the last 20 years is that insane amounts of “natural” foods have become flooded into the grocery store shelves BUT still so many of these products aren’t organic and this makes me sad. No, it’s not enough to just eat vegan or gluten free or whatever diet you are jamming right now. It really matters to eat organic. So, do you want to make that easier, better and more affordable? YES!!!! Me too! That’s where the GRO Organic Check-off Program comes in, its goal is make everything truly better, not in some BS sort of way but with real solutions, that help everyone in the organic industry including: Farmers, Handler’s, Researchers, and Consumers.

Right now, there is no Organic Check-Off Program. We  can make this become a reality if the public joins together to support it by submitting positive comments that make it known that this is what we want. Have you been feeling like you want to do more to help make change in our world lately? Because this is a easy but VERY impactful way for you to participate.

Your comment is going to be the support they need to make this Organic Check-Off Program a reality. They need to see that YOU care and want this to happen.
Picture
“The U.S. Department of Agriculture (USDA) is seeking public comments on the GRO Organic Check-off proposal for a nationwide research and promotion program for the organic sector. This organic check-off will provide research and key tools to encourage more farmers to go organic and help all organic farmers be more successful. It will educate consumers in a positive way about what the organic seal really means. The organic check-off, referred to as GRO Organic (Generic Research and Promotion Order for Organic), could raise over $30 million a year to spend on research to make farmers successful, technical services to accelerate the adoption of organic practices, and consumer education and promotion of the organic brand.”
Picture
Picture
​This truly ground-breaking program can do the following:
​

 ● Expand organic farms and organic production across the United States​. How? Through increased funding for critical organic agricultural research, and through more funding to help support farmers who are converting to organic.
● Lessen the amount of toxic persistent pesticides sprayed on our land and on our food, and help reduce the farming chemicals leaching into our water supplies​. How? Through more research and promotion of organic environmentally-friendly ways of farming that don’t use dangerous chemicals.
● Educate moms and dads and all food shoppers about what organic is, and why it’s different from other labels like “natural” and “non-GMO.” How? By funding promotional and educational campaigns to teach consumers about organic’s benefits.
● AND make organic food more affordable and more attainable for everyone​. How? By investing in activities that will boost the production in the U.S of organic food.
Picture
SUPPORT THE GRO ORGANIC CHECK-OFF PROGRAM
​

The U.S. Department of Agriculture (USDA is seeking public
Comments. So, let’s get to it! Anyone can submit a comment in
support of the Check-Off program. 
The open-comment period that will end on May 20, 2017. 

How To Comment:

1) Use the box below and add your information, hit click preview comment
2) You will then be taken to another box where you can edit a draft and add your comment
This will be sent directly to the USDA!

​
Link to Mamavation’s article about the GRO Organic Check-off Program 

"This blog contains content sponsored by the Organic Trade Association. The opinions expressed are my own. For more information on GRO you can see the website here
10 Comments

Gluten Free Vegan Waffles Recipe (The Best You Will Ever Have)

1/23/2017

9 Comments

 
Gluten Free Egg Free Waffles Recipe
Gluten Free Vegan Waffles Recipe

I have been wanting to bring you guys this recipe for so very long, but I really wanted to make a video (which you can watch below) so that you learn the best way to make these babies. So it's finally here my make your mouth drool Waffles!! These are of course egg-free and dairy free as well as being gluten free, plus  they are also free of corn, oats and xanthan gum. Of course most people eat waffles for breakfast but I am a big fan of breakfast for dinner so eat these any time of day, including as a treat. 

These waffles don't even need a egg-replacer, so you won't have to fuss with that. They are fluffy yet crispy on the edges, just the way waffles are meant to be. Feel free to add maple syrup or whatever kind of toppings you like.

If you happened to miss how to make Double Chocolate Waffles then see that post here

Watch The Video Above To See How To Make These Amazing Waffles


 Waffles

2c. Gluten Free Flour Blend (1/2c. Sweet Rice Flour, 1/2c. Brown Rice Flour, 1/2c. Tapioca Flour, 1/2c. Garbanzo Flour)
1 3/4c. Almond Milk (or other favorite non-dairy milk unsweetened) (Room Temp!)
1 capful (or 1 tsp.) Apple Cider Vinegar
1/2c. Coconut Oil Melted into a liquid
1 ½ TBLS. Agave or other favorite liquid sweetener
4 tsp. Baking Powder
1/2 tsp. Sea Salt
1 tsp. Vanilla Extract

Add In:
1 cup. Blueberries (fresh is best) (OPTIONAL)
Gluten free vegan waffle recipe
Directions:
  1. Make sure all your ingredients are at room temp, otherwise your coconut oil will harden and the waffles won’t cook right!
  2. Turn on your waffle iron and let heat up, spray with cooking spray
  3. In a large bowl combine all ingredients with whisk except blueberries till well mixed, then stir in blueberries (if using or other add in's)
  4. Pour batter onto your iron and let cook (follow your waffle iron instructions)
  5. EAT EAT EAT! And then you will probably wanna make more…

    Makes About 2 Large Waffles Of The Large 4 Square Waffle Irons, Or About 2 -3 Belgium Waffles

Join Gluten Free With Emily's Mailing List

* indicates required

Find Gluten Free With Emily:

Picture
YouTube
Picture
Instagram
Picture
Facebook
Picture
Pinterest
Picture
Twitter
Picture
Snapchat
Picture
Pin It
9 Comments

The Ultimate Vegan Burrito Recipe

1/10/2017

16 Comments

 
Picture
​The Ultimate Vegan Burrito

This Ultimate Burrito is going to knock your socks off! This has its own unique ingredients and homemade sauces, which put this burrito into over the top amazing-ness. Using a gluten free tortilla makes this a burrito everyone can eat! Making a burrito that hits all the right spots is exactly what you will accomplish with this Ultimate Vegan Burrito recipe. It includes a creamy salsa verde dressing, homemade guacamole, seasoned beans, rice, fresh sprouts and sliced tomatoes. This burrito is the second video from season 3 of my cooking show, so watch it below!

Watch Video Above to See How To Make this Ultimate Burrito

Ingredients:

Mexican Beans

1 can pinto beans, drained
1/4 cup onion, diced
2 cloves garlic, minced
1/4 cup pepper, chopped (red or green)
1/8 tsp. cumin powder
1/8 tsp. chili powder
Chili flakes – a couple shakes
*Cayenne – one shake (optional)
1/8 tsp sea salt

Rice
1 cup of your favorite dry rice (I use a mixture of basmati and red rice)
2 cups water (or amount directed on package)

Guacamole
1 ripe Hass avocado
1/2 tbsp. fresh lemon juice
1/8 tsp. sea salt
1 small clove garlic, minced

Creamy Salsa Verde Dressing
2/3 cup cashews (raw, unsalted, and unsoaked)
4 tbsp. salsa verde (I like the kind at Trader Joe’s)
1/3 cup water
1 tbsp. fresh lime juice


Other Ingredients:
4 Gluten Free BFree Tortillas
1c. Sunflower Sprouts
1 sliced ripe tomato 
Picture
Picture
​
Directions:
  1. Make Rice: In pot or rice cooker place dry rice and water. Cook until water is completely absorbed and rice is soft. Prepare other ingredients while rice cooks.
  2. Cook Beans: In a pan sauté onion, pepper, and garlic in ½ tsp olive oil for 3 minutes, add all spices and cook 2 minutes. Next add the beans to pan and cook for 5 minutes. Take off heat.
  3. Prepare Salsa Verde Dressing: Place all ingredients in a blender and blend till creamy.
  4. Make Guacamole: Scoop flesh of avocado into bowl, add all other ingredients and mash together until you get a creamy consistency.
  5. Assemble Burrito
Makes Enough  for approx.  4 - 8in Burritos

Avocado Trick:

Keeping your avocado and guacamole fresh is all in the pit. That’s right the PIT! Don’t throw it out, it is what will keep you guacamole and avocado fresh.

How to: Make your guacamole, setting aside the pit. Once your guacamole is made, then place your pit in the middle of the guacamole. Remove the pit when you eat. If you are using half an avocado, always keep the unused half with the pit and it will stay fresh.

*Cayenne is very hot and spicy, add if you like a kick but be cautious with the amount.

Tips:
Find BFree Tortilla Wraps in your area by clicking here to see the store locator

I like to cook my rice in a rice cooker ahead of time since rice stays well in the fridge for up to 5 days.
Picture
Picture
Picture

Join Gluten Free With Emily's Mailing List

* indicates required

Find Gluten Free With Emily:

Picture
YouTube
Picture
Instagram
Picture
Facebook
Picture
Pinterest
Picture
Twitter
Picture
Snapchat
The Ultimate Vegan Burrito (Gluten Free Recipe)
Pin It
This post is sponsored in conjunction with BFree Foods, all ideas and content is my own
16 Comments
<<Previous
    Picture

    Gluten Free
    ​With Emily

    Gluten Free Plant Based Vegan Recipes, Helping You To Expand Your Food Possibilities.

    My Recipes are:
    Gluten Free
    Corn Free
    Soy Free
    Oat Free
    Dairy Free
    Vegetarian
    Vegan
    No Refined Sugar
    Plantbased and Delicious!!

    Picture
    YouTube
    Picture
    Facebook
    Picture
    Instagram
    Picture
    Pinterest
    Subscribe To My Newsletter Here!
    Blog Posts:
    Breakfast Recipes:
    Belgian Waffles
    Apple Caramel Bread
    Kiwi Smoothie
    Homemade Granola
    Banana Plum Pancakes
    Coconut Smoothie
    Avocado Toast
    Vegan French Toast
    Chai Tai Smoothie
    Pomegranate Slam It!
    Super Food Smoothies

    Caramel Rolls
    Monkey Bread
    Harvest Bread
    Dessert Recipes:
    Chocolate Waffles
    Samoas Girl Scout Cookie
    Chocolate Brownies With Peanut Butter Frosting
    Thumbprint Cookies
    Thin Mints
    S'more Bars
    Chocolate Truffle Cake
    Mini Carrot Cupcakes with Coconut Cream Frosting
    Strawberry Rhubarb Crisp
    Almond Butter Frosting
    Cowboy Brownies
    Chocolate PB Rice Krispies
    Chocolate Brownies
    Tagalongs Girl Scout Cookie
    Chocolate Coconut Hearts
    Chocolate Angel Cookies
    Vegan Fruit Parfait
    Peach Crisp 
    Honey Pistachio Cookies
    Plum Fruit Crisp
    Kiwi Ice Cream Banana Split
    Chocolate Bundt Cake
    Apple Pomegranate Crisp
    Vegan Ice Cream 3 Ways
    Pumpkin Pie Parfait
    Apple Crisp
    Raspberry Waffle Cake
    Christmas Cookies
    Holiday Thin Mint
    Double Chocolate Cookies
    ​
    True Blue Raspberry Sherbet
    Mini S'more Pies
    Main Recipes:
    Vegan Nacho Waffles
    Mock Tuna Salad Sandwich​

    Ultimate Vegan Burrito
    Vegan Stuffed Peppers
    Strawberry Pesto
    Thai Noodle Salad
    Mac Squash N' Cheese
    Pizza Rolls
    Saag Gobi Coconut Dosa
    Parsley Pesto
    Vegan Pot Pie
    Vegan Sushi
    Vegan Stuffed Mushrooms
    UBER Nachos
    Falafel Balls
    Wild Rice Dumplings
    Vegan Risotto
    Starfruit Vegan Pizza
    Mexican Healthy Lunch Box
    Soup Recipes:
    Fresh Tomato Soup
    Sweet Potato Soup
    Thai Curry Soup
    Creamy Red Potato Soup
    Carrot Coriander Soup
    Fall Soup
    Salad Recipes:
    Carrot Ginger Dressing
    Snappy Strawberry Salad
    So Fresh N' So Sweet Salad
    Quinoa Don't Kale My Vibe Salad
    SoCal Salad
    Not Your Mamma's Potato Salad
    Side Recipes:
    Artichokes with Ranch Dip and Lemon Vinaigrette
    Carrot Hummus
    Stuffed Grape Leaves
    Vegan Roasted Vegetables
    Purple Brussels Sprouts
    Strawberry Salsa
    Cranberry Green Beans
    Pineapple Chutney
    Peach Salsa
    Snacks & Treats Recipes:
    Roasted Chickpeas Snacks
    Chocolate Butternut Squash
    Vegan Rice Pudding
    Vegan Chocolate Bark
    Drinks Recipes:
    Love Potion Lemonade
    Winter Blend Infused Water
    Fresh Mint Iced Tea
    Restaurants:
    Gluten Free Restaurants LA
    Gluten Free Boulder
    Gluten Free Santa Fe
    Gluten Free NYC
    Travel: Austin TX
    Health & Wellness:
    Best Cleanse In The World!
    Natural Nail Wipes
    Natural Dry Skin Remedies
    Gfree Happy Show
    Food Heals Podcast
    Farmer's Market
    Pop Up Dinner Joi Cafe
    Holiday:
    Holiday Recipes
    Thanksgiving Menu
    Holiday Thin Mint
    ​
    Christmas In My Mouth Cookies
    Round Ups:
    Indian Feast
    Fall Recipe Round Up
    Fall Soups
    Gluten Free Staples:
    Gluten Free Baking Staples

    RSS Feed

    Check Out My Instagram Here
    © 2018 Emily Turner - Gluten Free With Emily. All Rights Reserved.
"Gluten Free The Healthy Way"
Contact Me
 emily@glutenfreewithemily.com
  • Home
  • Services
    • Consultations
    • Cooking Lessons
    • Private Chef
  • Emily's Blog
  • Recipes
    • Recipes
    • Cooking Show
    • Gluten Free Newbie >
      • Gluten Free Newbie
      • GF Los Angeles Restaurants
      • Where To Bring A Date
      • Organic & GMO's
  • About Me
    • About Me
    • Contact
    • Press