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Paleo Buffalo Ranch Dressing {dairy-free, whole30, keto}
Like my classic dairy-free ranch dressing, this Paleo Buffalo Ranch Dressing has turned into a bit of a staple around here. It’s creamy, rich and loaded with the flavors of classic Buffalo Chicken Wings, without the dairy or sketchy ingredients of most store-bought salad dressings.
At this point, we all know how I feel about Buffalo-style foods. After 30+ years in that city, it certainly left a mark on my heart, well, I suppose in this case, my palate. I’ve been in Southern California over 5 years now and I will ALWAYS have a large bottle of Frank’s Red Hot sauce in the fridge. Because when in doubt, make it Buffalo-style. I love a few dashes of that stuff on my scrambled eggs, on simple grilled meats and of course, on my Big F-in Salads.
This Paleo Buffalo Ranch Dressing adds the spicy flavor of classic Buffalo wings to classic ranch and it will add a kick to any boring salad, it’s a great dip for raw veggies, it’s perfect for roast potatoes or homemade french fries (your standard potato AND sweet potato) and I even love drizzling it over a big huge bowl of roasted veggies, like Brussel sprouts or broccoli.
Of course, if you are making some crispy Buffalo wings, (might I suggest Mark’s crispy grilled chicken wings) this Paleo Buffalo Ranch Dressing is the perfect compliment for even more flavor. I am not trying to tell you what to do, but definitely if you are making my Crispy Paleo Chicken Tenders, this Paleo Buffalo Ranch Dressing is an absolute must there, too.
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Lemon Tahini Dressing {Paleo, Vegan, Whole30, Keto}
This Lemon Tahini Dressing is a kitchen staple food for us. It’s naturally paleo, vegan, keto, nut-free and Whole30-compliant, so it’s a really great option for entertaining. Creamy, flavorful and so quick to whip up it makes an amazing dressing, dip or sauce with just a few ingredients.
If you haven’t sensed the theme, this year on Tasty Yummies, it’s been all about getting back to basics. Both with the foundations of cooking and in our health. I think both have gotten somewhat unnecessarily complicated. I find that having a solid base of pantry staples, meal prep and batch cooked recipes, sauces and dressings that you always have on hand – this is key to being prepared and ready to take on the busy weeks with your health and well-being at the forefront. No excuses.
I have been taking notice of the kinds of foods we make week in and week out, in our house. The uncomplicated, not-so-fancy, easy-to-make foods that keep us organized and feeling in control. We have several non-negotiables around here, top of that list, is always having a solid, super tasty, homemade, dressing on hand. Since we have Big F-ing Salads just about daily around here, having a tasty dressing already made and waiting, makes it even easier to make good choices.
For us, it goes between Dad’s Greek Dressing, Homemade Dairy-free Ranch Dressing, 5-Minute Green Goddess Dressing and this tasty Lemon Tahini Dressing. This thick and rich dressing is one of my personal faves, because I will forever love a good creamy dressing, but definitely prefer to avoid dairy. Not only does this Lemon Tahini Dressing not have any dairy, but there’s no mayo or eggs, no nuts, just simple ingredients. Tahini is a paste made from toasted and ground sesame seeds. This dressing is paleo, vegan, keto, Whole30 compliant, nut-free, etc etc so it’s great for entertaining a crowd.
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Green Tahini Sauce {+ Video}
Tahini is my life blood. If you aren’t yet aware of what tahini is, it is a condiment made from toasted ground hulled sesame seeds, with a consistency similar to other nut butters. It has come to be one of my most coveted pantry staples. I almost always have a homemade tahini dressing or sauce of some sort, on hand, if not two. My garlic tahini, or some variation on it, is mainstay in my kitchen weekly.
Recently with all the fresh, local herbs in season I have been veering off and getting a bit more creative with my tahini sauce. This vibrant, herby, Green Tahini Sauce is so versatile. It’s wonderful simply as a dip for crudités, grain-free crackers or chips. It makes am amazing creamy, salad dressing for a traditional green salad, or better yet the perfect way to dress up a summer potato salad. It’s a lovely compliment to grain and veggie bowls or simply just steamed, roasted or sautéed vegetables of any and all kinds. It is also great in place of mayo on sandwiches. This Green Tahini is also a wonderful sauce for seafood, chicken and pork, especially when grilled or roasted.
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5 Minute Green Goddess Dressing / Dip {Dairy-free, Paleo, Whole30}
This gorgeous, vibrant Paleo Green Goddess Dressing is ready in under 5 minutes and it’s loaded with so much flavor. This creamy, dairy-free Whole30-compliant condiment can be served up as a salad dressing, dip, sauce or spread. Sorry not sorry in advance if you become as addicted to it as we are!
I am not sure exactly where the term “Green Goddess” originated when speaking of a tasty green dressing, but I am not mad about it. Not at all. Clearly something this beautiful, brilliant and delicious is female! DUH.
I have seen many many iterations of the Green Goddess dressing and many call for yogurt or other dairy and ALL the green things. This particular rendition gets it’s creaminess from avocado and delicious avocado oil mayonnaise. There is a prominent basil flavor and aroma which is peppery and fresh, with parsley is a backup singer. If you want to have some fun, swap out the basil with cilantro (I’d say go with more like 1/2 cup since it’s a bit stronger), swap lime for the lemon and add jalapeño. Voila, another version of this amazing sauce.
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Dairy-free Ranch Dressing {Paleo}
This Dairy-free Ranch Dressing is a staple item in our home. It’s ready in just minutes and made with super simple and clean ingredients. You can avoid dairy, sugar and corn syrup, terrible vegetable oils and artificial flavors usually found in most ranch dressings.
Ranch dressing used to be one of my favorites. There was a time in my life where my snack of choice was pretzels with two bowls for dipping. One had yellow mustard, the other, creamy ranch dressing! Ah those were the days.
Nowadays, you know that I prefer to avoid store bought dressings, because most are just loaded with crap (the many offender being vegetable oils), so I choose to make my own. Making your own salad dressings and vinaigrettes is a very simple task, you can control the ingredients, the flavors and the quantity. My dairy-free ranch dressing recipe is a staple food in our house!
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Gluten-free Oyster Sourdough Stuffing
Alright, here we go! The final stuffing recipe of the season and I am really excited about this one. Shhh, don’t tell the mashed potatoes, but I am pretty sure stuffing is my favorite. It’s a dish that just doesn’t get any love outside of Thanksgiving and I just don’t know why.
While this stuffing isn’t grain-free, it uses my absolute favorite gluten-free bread ever – Bread SRSLY’s sourdough loaf. It would also be delicious with non-gluten-free sourdough (obviously), any crusty French-style bread, cornbread or even with a good grain-free bread. As far as I am concerned, always remember whatever your bread choice, your stuffing (or dressing) is only as good as your bread.
Oyster stuffing is more traditional in the New England region and I believe some areas of the south, along the gulf coast. It isn’t one that I grew up eating, necessarily, but I have had it before and I love it, I also know it’s a staple for so many of you. Veering a bit from the traditional, I paired the shellfish in a more West Coast way, with the sourdough. Think of Northern Cali, San Francisco to be exact, the Hangtown Fry and all the sourdough bread paired with oysters, clams, chowders and so on. It’s a match made in heaven. A little tang, with the subtle, savory brininess of the oysters. This classic stuffing will bring an amazing and unique matrix of flavors to your Thanksgiving dinner.
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Paleo Sausage and Herb Bread Stuffing (Low Carb, Nut-free)
I asked over on Snapchat a while back, what holiday recipes people wanted help with. There was an abundance of requests for stuffing recipes for Thanksgiving. Particularly grain-free stuffing recipes.
I have several other stuffing recipes here in the archives if you are looking for other renditions:
Roasted Butternut Squash, Apple and Leek Bread Stuffing with Collard Greens
Gluten-free Mushroom Stuffing
Single Serve Gluten-Free Classic Sausage and Bread Stuffing
This particular recipe is a holiday classic, the perfect stuffing – moist in the middle and crisp on the top. For me, this is exactly the stuffing I grew up eating, but rather than white bread so many of us can’t have or even the overly process gluten-free stuff, this is made with a super quick, homemade (nut-free) grain-free bread, that you can throw together ahead of time.
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Grilled Romaine Salad with Blueberries, Avocado and Creamy Lemon Tarragon Vinaigrette
As I sit to write the posts for this website, 2-3 times a week, often I find myself lacking the words. I am no writer, have never claimed to be. I am sure my sentence structuring is atrocious, I am certain my posts are littered with typos and poor punctuation skills. I generally didn’t start this website to share my personal thoughts on life or my beliefs, as often as they do trickle into the pages by default. I mostly have always had a strong desire to help make a difference for those, like me, that struggle with their health, are challenged by navigating the ever-evolving landscape of eating and food and what it truly means to be well.
As our worlds are all constantly changing and shifting, as life seems to get busier than ever for us all, I find myself more called to want to simply live my life without a filter, to share my experiences in all their realness and hopefully, simultaneously, inspire you to be excited about getting into the kitchen and tapping into your own creativity. I want you to approach food and your health without fear. I want you all to feel empowered to be your own advocates and to never settle for anything other that feeling amazing, every day. My hope is also that through sharing my recipes, how-to’s and other tips here on the website and on social media, that everyone knows eating well doesn’t always have to be about the crazy flavor combos and complicated ingredients that you can only buy online or at a specialty food store. I think we all have to admit that even though weeknight meals deserve a little flair sometimes, a totally boring, basic
bitchmeal of veggies and some baked fish, that isn’t exactly instagram-able – that’s totally OK, too. -
Raspberry Vinaigrette
Happy Friday, friends! I am still away on a little anniversary getaway with my husband. We’re in Palm Springs soaking up all of the desert goodness, celebrating 9 years of marriage and 13 years since our first blind date. We try for a vacation every year for our anniversary, it’s so important for us to stop the clock, step out from our busy lives and just celebrate each other for a few days. Especially since we both work from home, going away is a really nice opportunity to just be with each other, without the distractions of our work and life. We get to relax, talk, reminisce and most excitingly, nap in the middle of the day, just because we can.
I think one of the (many) things I love most about our love, is that Mark still has the ability to surprise me, even after all of these years. He’s always keeping me guessing and on my toes and he is always willing to try something I made, just to support me.
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Spring Greens Salad with Roasted Beets, Walnuts and Creamy Feta Vinaigrette
There is something so magical about the spring, all the beautiful new produce, the delicate, fresh and new little baby stuff especially makes me happy. It’s like seeing those adorable fuzzy little ducklings at the park following around their mama duck. They just suddenly appear out of nowhere and break your heart with sweetness. But, I also love that we still have the remnants of the long winter season, the hearty, long-lasting, robust foods of the colder time. Squash, the bright and fresh citrus, all the root veggies. Even though we are well into Spring at this point, the swing-season status of Spring lasts the longest of all, which I really adore. The crossover of produce makes for some of my favorite dishes.
We’ve been getting tons of beets in our weekly CSA boxes (community supported agriculture) from the farm and besides beet kvass, I have mostly been roasting them, as it’s my favorite way to enjoy the flavor of beets. The roasting actually brings out a subtle sweetness and takes down some of the earthiness for those that aren’t big fans of it. Plus roasting makes peeling beets a breeze, the skin literally slips right off. Beets are, in my opinion, a very underrated superfood, offering liver support by thinning bile to decongest a congested liver or biliary stasis or insufficiency. They also contain high levels of folate and manganese which support gallbladder function. Underground vegetables like potatoes, beets, carrots, etc – they also contain silica – important for collagen formation and for connective tissue’s elasticity and resilience. Silica also regulates calcium placement in bone and tissue. Beets also include fructooligosaccharides which is a great nutrient source for healthy micro-flora in the GI system. Finally, beets contain trimethylglycine, a methyl donor used in liver detoxification. Trimethylglycine is used by the body to detoxify substances by donating one of it’s methyl groups to the toxic molecule yielding a less toxic methylated substances and dimethylglycine. Dimethylglycine is also a methyl donor and is also used to stabilize toxic substances for further processing and elimination.
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Summer Veggie Power Bowls with Lemon Garlic Tahini Dressing
This week marks the start of summer which means lots of fun and exciting adventures await us! Traveling around and exploring or just hanging out in your hood, summer is all about enjoying the sunshine and fresh summer food, getting together with family and friends, savouring fresh summer-inspired meals outside and of course, being on the go.
These summer-inspired veggie power bowls are the perfect tasty, nourishing option for a picnic, a trip to the beach, a backyard BBQ or summer potluck. You can play around with the various ingredients to what you have on hand and like best or what is most fresh near you right now, it’s a simple recipe perfect for customizing. Pre-assemble the bowls and cover, bring the dressing on the side and pack up your Yellow 108 Travel Roll up cutlery set for the perfect meal-on-the-road to accompany your summer adventures.
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Charred Snap Pea Salad with Creamy Almond Butter & Ginger Dressing
Sugar Snap Peas are one of my most favorite spring snacks, as of late. Throughout the day, I open the fridge, there they are, edible just as they come. I really enjoy just eating them raw, sometimes I eat them as is, with a sprinkle of course sea salt, other times, I dip them in guacamole or whatever homemade dip I have on hand – either way I just love their sweet, crisp, fresh and bright flavor. When I am not snacking away on them raw, I also really love eating them in stir fries and now grilled, too.
The charred pods keep a nice fresh flavor, but it they are also slightly tender and the grilling really brings out their inherent sweetness. I love the grilled snap peas over a salad like this one, but they are also great dipped in a homemade aioli or hummus.
This healthy, vibrant and crunchy Spring salad has a bit of an Asian-flare to it with the almond butter and ginger dressing that also has soy sauce, lime juice and sesame oil. If you want to skip the salad part however, grill the snap peas and instead serve the dressing as a dipping sauce. Voila, instant appetizer or snack.
[print_this]Charred Snap Pea Salad with Creamy Almond Butter & Ginger Dressing {gluten-free, vegan, paleo}
serves 4-6
- 1 lb sugar snap peas, washed, strings removed
- 1 1/2 tablespoons toasted sesame oil
- sea salt and black pepper
- red chile flakes, optional
- 5 cups lettuce mix
- 1 large carrot, peeled into ribbons
- 1 avocado, sliced
- 1/2 cup toasted almond slices
- 2 scallions, thinly sliced
- 1 bunch cilantro, roughly chopped
Creamy Almond Butter & Ginger Dressing
- 1/3 cup unsweetened unsalted almond butter
- 1 tablespoon fresh ginger
- 2 tablespoons fresh lime juice
- 3 tablespoons, soy sauce, gluten-free tamari or coconut aminos
- 1 clove garlic, minced
- 2 teaspoons honey or maple syrup
- 2 teaspoons sesame oil
- 1/8 teaspoon red chile flakes
- water, as needed to thin
Grill the Snap Peas: Preheat the grill to a medium-high heat, with a grilling basket preheating as well. Toss the snap peas with 1 1/2 tablespoons of sesame oil and season with sea salt and black pepper or red pepper flakes, if you like a little more heat. Grill the snap peas for 5-8 minutes, tossing occasionally until charred, they should be crisp-tender.
Make the Dressing: Whisk or blend dressing, adding water as necessary to thin out to your desired consistency.
Assemble the Salad: Arrange the salad greens on a serving platter or in bowls, top with the grilled snap peas, top with carrot ribbons, sliced avocado, almonds, scallions and cilantro. Drizzle the dressing over top, just before serving.
NOTES:
No grill? You can also cook the snap peas in a grill pan or a cast iron skillet on the stove top, if you don’t have a grill.
As with any green veggie, the longer you cook the snap peas, the more olive green they will get in color. For a brighter, fresher green color, just cook for a little less time.
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Spring Green Salad with Honey Dijon Almond Butter Dressing (Gluten-free and Dairy-free with Vegan Option)
After creating the big Tutorial Tuesday post last week for How-to Make Nut Butters, I have, as you can imagine, been finding myself needing to get very creative with all of the different nut butters I have in my fridge. A girl can only have so much nut butter on bananas or in her smoothies. I have been having a lot of fun especially, creating savory unexpected recipes with the different nut and seed butters.
I thought how wonderful a salad dressing made with a creamy nut butter sounded and I got to looking at what I had on hand to get creative with. I have always loved honey dijon dressings and those flavors all match so wonderfully with the almond butter. This dressing is thick, creamy and zingy with a bright freshness from the fresh orange juice (from our own tree, mind you). This dressing has quickly become a favorite around here. I have already made it three times since last week.
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Smokey Tomato Vinaigrette {Gluten-free, Vegan}
Last month while in my yoga teacher training program, I basically lived on salads every single day for lunch. They are such a simple thing to pack up in the morning and with all the many variations, I never find myself getting sick of it, even if you are having it every day. Some days I added grilled chicken or cooked lentils, often I would skip out on cheese, but other days I would add some crumbled feta cheese or goat cheese. I would add nuts or seeds, dried fruit or sun dried tomatoes, etc. It was quite fun and always delicious.
I started out the month by making my own dressings and vinaigrettes and then on a trip to Whole Foods in a moment of weakness and desperation, trying to save some time where I could, I bought a couple different bottles of organic dressings and vinaigrettes. Of course, as soon as I tried all of them, I realized I could easily be making these myself and I realized how silly it was to buy store-bought dressings, especially because even when organic, they have far more ingredients than they should, many of which as strange preservatives.
I had bought a yummy creamy, vegan, smokey tomato dressing that I really loved and instantly realized I should be making this myself. And often. This Smokey Tomato Vinaigrette is creamy and full of so many amazing flavors. It is of course, great on a salad, it would make an amazing marinade for chicken or fish, it’d be great on a pasta salad and it’s delicious drizzled on your favorite sandwich or wrap. I bet it would also be incredible as a marinade and/or dipping sauce for these grilled artichokes, too. Tomorrow I am sharing a yummy recipe for a plant-based sandwich alternative and this is the perfect condiment on it. So keep a look out for that. Read the rest of this entry »
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Winter Citrus Salad – Gluten-free w/ Vegan Option
I have to admit, I was never really one of those people that freaked out about citrus, I have never cared much about orange juice or sitting down to eat an entire grapefruit. That was until we moved out here to Southern California. The citrus here is just amazing. The oranges, especially, are just incredible, unlike any I have ever tasted before. The fact that we have an orange tree here in our yard is just icing on the cake. Plus we’ve been getting adorable Satsuma tangerines in our CSA box each week. Read the rest of this entry »
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Baby Kale and Roasted Sweet Potato Salad with Pomegranate and Toasted Pine Nuts (Gluten-free + Vegan)
Happy New Year Everyone!! Is everyone as excited to welcome 2013 as I am? We have a lot on schedule for this year and at the stroke of midnight on New Year’s Eve it all felt very real! We are still in the middle of packing up our house for the big move to California. The moving truck comes on Friday and our house closes in just over a week and we have been working like crazy to wrap up all of the end of year loose ends with the business and to go through the house room by room to decide what is making the move, what can get donated and what can be sold. It has been an arduous few weeks with the holidays squished into the middle of it all, but it was a welcomed distraction during such a stressful time.
A few days after Christmas we had an emergency scare with our dog Seri, when she got into some gum with Xylitol in it. As you can imagine, this definitely aded to the stress. You can read a little about it here. I do plan to do a post here on Tasty Yummies about our experience, as well. I would like to share my story and get the word out about how dangerous and highly xylitol is for dogs, since the I feel that not enough dog owners know. I am so grateful for the other food bloggers that have mentioned it, otherwise I wouldn’t have known to act quickly. I consciously do not keep it in the house, but I didn’t know it was hidden in so many common things. I was unaware we even had it in the house. She is thankfully (and very luckily) OK now, but it was a very rough few days, my body actually broke out into a full on cold in the middle of it. I could feel I had been fighting it for a few days and I guess the stress of worrying about my baby just brought it on full force.
With our pooch being back home with us now and yesterday officially ending the holidays and making this move our only focus, the stress of it definitely hit me like a ton of bricks last night. I am not at all a person stricken with anxiety in the least, I consider myself to be mostly calm, but wow, is this move testing me on that. You always hear people say that a big move is one of the most stressful things you can ever go through. They aren’t kidding.
I have been trying to find as much time to cook as I can in this time, since like my yoga it is one of the most calming and soothing things to me. I made a huge pot of chicken pho when my cold was in it’s full force and it was so perfect! I also made a big feast on New Year’s Eve for hubby and I. Yesterday we had dinner with my family at my parents house and since I am now in full-on clean out the fridge and pantry mode, I decided to come up with a salad inspired by what is in season and in my fridge!
Everyone absolutely LOVED this salad, which made me so happy! It is full of beautiful vibrant colors and bright fresh flavors. If you can’t find baby kale, you could also use arugula, baby spinach, field greens, frisée, endive, etc.
I am starting to pack up my kitchen stuff today, so this may be the last recipe post you see for a while. We will be temporarily staying with my parents for a few weeks while we fly out to California to find a house and get everything in order. Hopefully I will have some time to cook for and with my parents in that time.
What are you most looking forward to in 2013?
[print_this]Baby Kale and Roasted Sweet Potato Salad with Pomegranate and Toasted Pine Nuts (Gluten-free + Vegan)
serves 4-6Salad:
- 2-3 small/medium organic sweet potatoes, cleaned well and cut into 1-inch cubes, I leave the skin on
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon onion powder
- sea salt and pepper, to taste
- 5 cups organic baby kale (or arugula, baby spinach, field greens, frisée, endive, etc.)
- 2 green onions, thinly sliced
- 1/4 cup toasted pine nuts
- 1 small organic pomegranate, seeded – you are looking for about 1/2 to 3/4 cup of seeds
Dressing:
- 1/2 cup olive oil
- 1/4 cup fresh squeezed orange juice, plus some fresh orange zest
- 2 tablespoons champagne vinegar (or white wine vinegar)
- 2 small cloves garlic, minced
- 1/8 teaspoon red pepper flakes (optional)
- sea salt and pepper, to taste
(I didn’t need all of this dressing, so use as much as you’d like and then store the rest in a sealed container in the fridge for other salads)
Preheat the oven to 400ºF. Toss the sweet potatoes with olive oil, thyme, onion powder, salt and pepper. Spread into a single layer on a baking pan and roast for 20-30 minutes until they start to brown and are tender. Set aside to cool.
While the potatoes are roasting make the dressing. Whisk all of the ingredients together. Taste and adjust seasonings, as needed.
After the sweet potatoes have cooled a bit, layer those on top of the baby kale in a large serving bowl, add the green onions, toasted pine nuts, and top with toasted pine nuts and pomegranate seeds. Toss with the dressing just before serving (you may not need all of it, so add slowly). Grate a little fresh orange zest on top as you are serving.
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Quinoa Sage Stuffing – Gluten-free + Vegan {Guest Post by With Food + Love}
Kicking off our Very Tasty Thanksgiving series is the lovely Sherrie from With Food + Love. I found Sherrie and her blog, if I recall correctly, through Instagram, it really is amazing how hashtags can totally connect you to people that share your interests). I immediately began perusing her site and loved everything about it. Around the time I found her she was in the starting weeks of her CSA Project where every week of the season she shares the contents of her CSA share. Even if you don’t get a CSA, it’s so fun to see all that is available and in season. All of Sherrie’s recipes are gluten-free, obviously, but I really enjoy that she also has a love for what is in season and fresh, and that shows in her recipes. She cooks seasonally and unprocessed, which I can obviously appreciate! Today Sherrie is sharing a beautiful looking recipe for a Quinoa Sage Stuffing. Enjoy!
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Hi all – it’s Sherrie from, With Food + Love. I have been a fan of Beth’s blog for some time now and I love how she incorporates fresh seasonal foods into all of her recipes. This time of year is my favorite so I am honored and delighted to contribute to her, A Very Tasty Thanksgiving blog series.
Stuffing has always been and will always be my favorite side at the Thanksgiving table. Each year I make a gluten free stuffing with intent to share with my friends and family. But luckily for me no one at the table wants anything to do with this {gluten free} stuffing. Unluckily for me, I end up eating pretty much the entire bowl.
I, like most of you am on a lifelong commitment for an overall better health. And with each day going forward I strive to make simple changes in my diet to eliminate the processed foods and add whole, mostly plant based foods in their place. As I approach this coming holiday season plant strong, I wanted to see how delicious I could make this traditional stuffing taste without the processed junk, also known as gluten free bread. It seems crazy, right? I know. Since whole grains are all the rage in my home right now, I took my quinoa {the little power seed} into the kitchen with me and created this twist on traditional Thanksgiving stuffing.
[print_this]Quinoa Sage Stuffing – Gluten-free + Vegan
{yields 6 servings}- Ingredients:
- 1 cup quinoa, rinsed well
- 2 cups organic vegetable broth
- 1 bay leaf
- 1 heaping cup of diced celery
- 1 medium white onion, diced
- small handful of fresh sage, chopped {about 2 tablespoons}
- 1/4 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- sea salt
- fresh ground coarse pepper
Preheat your oven to 375 degrees.
In a medium sized pot bring 1 cup of vegetable broth to a boil. Add in the quinoa and bay leaf, salt, pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat {do not lift lid} and allow the quinoa to steam for another 10 minutes. When that is over, you will have picture perfect quinoa – trust me, no more soggy mess!
Heat the olive oil in a saute pan over low heat. Add in the chopped celery and onion. Cook until they begin to become clear, about 5-10 minutes. Turn the heat up to medium and add in the vegetable broth, sage, garlic powder and season with more salt and pepper if needed; simmer for a few minutes.
Combine the quinoa with the veggie mixture and add in the last 1/2 cup of vegetable broth, stir together well. Place the stuffing mix into a greased oven safe dish. Bake at 375 for 10 minutes. Then broil under a low flame until the top become golden brown.
t i p: I prefer my stuffing on the drier side so, this recipe will come out that way. If you like your stuffing to be on the moist side, feel free to add more broth into the quinoa mixture before it goes into the oven to bake. [/print_this]
Sherrie is the founder and author of With Food + Love where she creates naturally gluten free and seasonally delicious recipes. Currently she is in Nutrition School to become a Certified Holistic Health Coach. You can find her living in the heart of Philadelphia with her supportive fiance and sociable cat.
Visit Sherrie’s blog With Food + Love
You can also follow Sherrie on:
Facebook: www.facebook.com/withfoodandlove
Instagram: withfoodandlove
Twitter: @withfoodandlove
Pinterest: @withfoodandlove
