This healthy meal is not only gluten free, but also soy free and nut free. Enjoy!
BROWN GRAVY:
Add oil to a small soup pot, heat over medium heat. Add onion and saute until translucent. Add water and bring to a simmer. Add bouillon cube and mix well until dissolved. Add the slurry mixture and stir very well to dissolve. Once mixture is thickened to your preferred consistency add the coconut milk and whisk in. Add as much pepper as you like and whisk. Reduce heat while you prepare everything.
CHICKN':
Steam cauliflower until totally tender. Place in a bowl with gravy and stir well to coat. Top with chopped chives.
COCONUT MASHED POTATOES:
Boil your potatoes and cauliflower together until the potatoes are soft and mashable. Add to a food processor along with coconut milk and oil and salt. Pulse until everything is mostly smooth and creamy. Add half of the chives and pulse to incorporate. Scrape onto your plate, top with half of the gravy and the other half of the chives.
GREENS:
2-3 leaves chopped kale or swiss chard Serve everything with some steamed mixed vegetables or steamed green vegetables. I added some of my creamy dill salad dressing to my greens for color and flavor.
DILL DRESSING:
Combine in Blender until smooth. Chill if not using right away
BROWN GRAVY:
- 2-3 cups water
- 1/4 red onion, finely diced
- 1/2 tsp garlic powder
- 1 vegan 'beef' bouillon cube (I used a low sodium vegan 'beef' bouillon cube from, a really good gluten free option)
- 1 tbsp coconut milk
- 1 tsp brown rice flour + 1 tsp buckwheat flour+ 1 tbsp water (mixed into a slurry)
Add oil to a small soup pot, heat over medium heat. Add onion and saute until translucent. Add water and bring to a simmer. Add bouillon cube and mix well until dissolved. Add the slurry mixture and stir very well to dissolve. Once mixture is thickened to your preferred consistency add the coconut milk and whisk in. Add as much pepper as you like and whisk. Reduce heat while you prepare everything.
CHICKN':
- 1-2 cups cauliflower florets
- Half of the gravy
- 1 tbsp chopped chives
Steam cauliflower until totally tender. Place in a bowl with gravy and stir well to coat. Top with chopped chives.
COCONUT MASHED POTATOES:
- 3 small potatoes, peeled and chopped
- 1 cup fresh or frozen cauliflower florets
- Garlic powder
- Pinch of salt
- 1-2 tbsp coconut milk
- 1 tbsp chopped chives
Boil your potatoes and cauliflower together until the potatoes are soft and mashable. Add to a food processor along with coconut milk and oil and salt. Pulse until everything is mostly smooth and creamy. Add half of the chives and pulse to incorporate. Scrape onto your plate, top with half of the gravy and the other half of the chives.
GREENS:
2-3 leaves chopped kale or swiss chard Serve everything with some steamed mixed vegetables or steamed green vegetables. I added some of my creamy dill salad dressing to my greens for color and flavor.
DILL DRESSING:
Combine in Blender until smooth. Chill if not using right away
- 1 ripe avocado
- 1 tbsp coconut cream or coconut milk
- 1/8 cup water
- garlic powder
- salt
- handful fresh dill
- squeeze of lemon
RSS Feed
