Category Archives: Gluten-free

Succotash

Humble and tasty, there are many versions of succotash.  Here is ours with a sweet and smoky tofu that tastes very similar to ham without the sodium phosphates and artificial preservatives.

Succotash

Succotash

1 cup Pickled Beet Juice Tofu
2 cups lima beans, fresh or frozen and thawed
2 cups corn, fresh or frozen and thawed
1 potato, washed and cubed
1 garlic clove, minced
3 green onions, chopped
2 tbsp sunflower oil, separated
1 tbsp maple syrup
1 tsp chipotle powder
salt and black pepper to taste
1/2 cup water

1. Place pickled beet juice tofu in a medium-sized bowl and pour maple syrup and chipotle powder over. Gently stir to evenly coat.

2. Heat 1 tbsp sunflower oil in a saute pan over medium heat.

3. Sear tofu pieces on all sides being careful not to burn them. As you cook them, place pieces on a napkin to drain. Clean the bowl used to mix the tofu with the maple syrup and chipotle powder.

4. After cooking tofu, clean pan thoroughly and add more oil or spray. Cook potatoes and garlic for a few minutes making sure that all of the pieces are coated evenly with the oil. Add 1/2 cup of water and continue stirring the potato pieces (approximately 4 – 5 minutes). Remove from pan and clean it again.

5. Spray pan again and add corn. Season with salt and pepper. Cook for 1 minute and then add lima beans. Stir mixture. Pour into clean mixing bowl. Clean pan again and spray with oil.

6. Saute the white sections of the green onions for 1 – 2 minutes.

7. Remove from heat and mix all of the ingredients together.

8. Serve warm.

Servings: 4

Ham Sub (Seared Pickled Beet Juice Tofu)

Pickled Beets, Tofu and Beet Greens Salad

This wonderful salad is composed of pickled beets, pickled beet juice tofu and beet greens dressed in a simple mustard vinaigrette (sunflower oil, dry mustard and lemon juice). A few walnuts add a welcome texture. While pickled red beet eggs are not Southern, they have inspired me to treat tofu this way. Southerners eat straight pickled eggs and pickled beets. Why not include them in all in a salad and call it a night?

Pickled Beets, Tofu and Beet Greens Salad

Pickled Beets, Tofu and Beet Greens Salad

1 cup Pickled Beet Juice Tofu

1/2 cup Pickled Beets

Lemon Mustard Vinaigrette

1 bunch beet greens (leftover from pickled beets recipe)

2 tbsp chopped walnuts

1. In a large bowl, whisk vinaigrette ingredients together. Toss in beet greens and walnuts.

2. Gently toss in beets and tofu.

3. Plate to serve.

PIckled Beets

Pickled Beets

2 cups white vinegar
1 cup beet juice
1/3 cup maple syrup
1/4 tsp mustard seeds
1/4 onion, diced
1 small bay leaf
10 whole black peppercorns
1 tsp dried dill
1/4 tsp allspice, ground
1 cinnamon stick
8 whole cloves
1/4 tsp ginger, ground
1 tbsp applesauce
3 beets, diced (without tops)

1. Bring onions, spices, applesauce, vinegar and beet juice to a boil.

2. Add beets and bring to a simmer.

3. Let mixture simmer for 30 minutes.

4. Remove from simmer and let cool.

5. Once cool, place in a container and marinate in the refrigerator for a few days to allow the flavors to develop.

Pickled Beet Juice Tofu

Pickled Beet Juice Tofu

This recipe is a riff on the old-fashioned beetroot pickled eggs recipe. The tofu can be eaten straight or with crackers, on salads and added to stir-fries.

14 ounces firm tofu, cut into 1-inch cubes
1 cup white vinegar
1 cup beet juice
1/3 cup maple syrup
1/4 cup red onion, chopped
8 whole cloves
10 black peppercorns
2 bay leaves
1/4 tsp mustard seeds
1 tbsp applesauce

1. Bring all ingredients to a simmer except the tofu.

2. Place the tofu pieces in a shallow container and pour the heated pickling solution over the tofu.

3. Reposition tofu pieces so that the liquid thoroughly coats them.

4. Allow the mixture to marinate for 2-3 days.

Dandelion Pesto

Dandelion greens are in season from the beginning to mid-Spring. They have been enjoyed raw for ages in the South.  You can saute them in a little bit of oil or you can create a pesto by putting them in the food processor with a little bit of garlic, sunflower oil, pumpkin seeds and nutritional yeast. It is served here three ways; dandelion pesto with raw sweet potato or with cooked barley. For both applications, I included sun-dried tomatoes that I created by putting cherry tomatoes in the food dehydrator. You can also dry them the old-fashioned way. Pumpkin seeds are relatively inexpensive, high in protein and zinc.

This pesto can also be served as a topping for crackers.

Dandelion Pesto

Dandelion Pesto

3 1/2 cup dandelion leaves, cleaned and chopped
1/3 cup sunflower oil
2 garlic cloves, chopped
1/4 cup pumpkin seeds
1/2 tsp salt
1/4 cup nutritional yeast

1. Place dandelion leaves, salt and garlic in a blender or food processor and hit pulse a few times.

2. Add the pumpkin seeds and hit pulse 3 – 4 more times.

3. Slowly add the oil, stopping to scrape down the container to make sure that all of the ingredients are thoroughly combined.

4. Finally, add the nutritional yeast and pulse a few more times.

Serving size: 2 tablespoons

Dandelion Pesto with Sweet Potatoes

Dandelion Pesto with Barley

Pickled Tofu and Pickled Beets

Winter just left us but I still have beets on my mind (they were at the market and inexpensive with beautiful greens on them) specifically pickled ones. So, I am working on a main dish incorporating beet juice, beets, tofu and lots of wonderful spices.

People are so fond of beets around Thanksgiving but they are in season Summer, Fall and Winter. They are very low in saturated fat and cholesterol, a good source of dietary fiber, vitamin C, iron, magnesium and potassium and a very good source of folate and manganese.

Pickled Beet Juice Tofu - Day 1

Pickled Beet Juice Tofu

This recipe is a riff on the old-fashioned beetroot pickled eggs recipe. The tofu can be eaten straight or with crackers, on salads and added to stir-fries.

14 ounces firm tofu, cut into 1-inch cubes
1 cup white vinegar
1 cup beet juice
1/3 cup maple syrup
1/4 cup red onion, chopped
8 whole cloves
10 black peppercorns
2 bay leaves
1/4 tsp mustard seeds
1 tbsp applesauce

1. Bring all ingredients to a simmer except the tofu.

2. Place the tofu pieces in a shallow container and pour the heated pickling solution over the tofu.

3. Reposition tofu pieces so that the liquid thoroughly coats them.

4. Allow the mixture to marinate for 2-3 days.

Pickled Beet Juice Tofu - Day 3

Pickled Beet Juice Tofu - Day 2

Pickled Beets

2 cups white vinegar
1 cup beet juice
1/3 cup maple syrup
1/4 tsp mustard seeds
1/4 onion, diced
1 small bay leaf
10 whole black peppercorns
1 tsp dried dill
1/4 tsp allspice, ground
1 cinnamon stick
8 whole cloves
1/4 tsp ginger, ground
1 tbsp applesauce
3 beets, diced (without tops)

1. Bring onions, spices, applesauce, vinegar and beet juice to a boil.

2. Add beets and bring to a simmer.

3. Let mixture simmer for 30 minutes.

4. Remove from simmer and let cool.

5. Once cool, place in a container and marinate in the refrigerator for a few days to allow the flavors to develop.

Spicy Barbecue Pickled Peanuts

While every Southerner is familiar with boiled peanuts, we decided to pickle them and the result is amazing! They are incredibly delicious eaten on their own or added to salads, soups and wraps. We are canning a few half-pints of it and using the other for easy collard wraps, another recipe with pictures coming soon.

Spicy Barbecue Pickled Peanuts

1 lb raw peanuts
1 1/4 cup vinegar
1 tbsp maple syrup
1 tbsp salt
lemon rind from 1 whole lemon
3 garlic cloves
1 tsp ginger, minced
1 tsp chili powder
1/4 cup water

1. Combine all ingredients except peanuts and bring to a boil.

2. Add peanuts and simmer for 15 minutes.

3. Peanuts are ready to can or store in the fridge. If storing in the fridge, let cool first and place in small container.

Creamy Buckwheat and Blackberries for Breakfast

If you are tired of oatmeal but want that satiety that comes from eating it, hot buckwheat cereal fills the bill. Buckwheat cereal is a good source of protein and fiber, among other nutrients. Bob’s Red Mill sells it and it cooks about 5 minutes. It is gluten-free as buckwheat is a fruit and not a grain.

For this, I added vanilla, cinnamon, blackberries, pecans and a teaspoon of maple syrup. It was perfect after my workout this morning.

A Vegan Substitute for Buttermilk


So, today I learned how to create a buttermilk substitute in a whole foods way and it’s very simple. Add 1 tbsp vinegar to 1 cup of non-dairy milk. Let it stand for 5 minutes. The milk curdles immediately. You can also use lemon juice if you don’t have vinegar.

When using buttermilk in leavened baked goods it is necessary to lower the amount of baking powder because buttermilk has more acid than regular milk. For example, for every cup of buttermilk used in place of regular milk, you reduce the amount of baking powder by 2 teaspoons and add 1/2 teaspoon baking soda.

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Canned Chow Chow

My husband, who has never had chow chow before, says it is delicious!

Here is the recipe:

Chow Chow

8 cups cabbage, shredded
1 medium sweet onion finely chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
3 jalapeno peppers seeded and minced
1 Tbsp salt
2 cups vinegar
1/2 cup maple syrup
2 tsp dry mustard
1 tsp turmeric
1/2 tsp ground ginger
2 tsp celery seeds
2 tsp mustard seeds
1/4 tsp ground cloves
4 bay leaf

1. Combine cabbage, onions, bell pepper, jalapeno pepper and salt. The salt will extract some of the liquids in the vegetables. Let the mixture sit overnight in the refrigerator. Take out of the refrigerator and drain in a colander. Set this aside.

2. Combine the vinegar, sugar and spices in a large pot and bring to a simmer. Let it simmer for 10 minutes.

3. Add vegetable mixture to vinegar mixture and simmer for another 10 minutes. At the end of the 10 minutes you can bring it to a boil and then can it, use it right away or store it for later in the fridge. The recipe will keep 4-5 days in the refrigerator.

Servings: My granny says that by using one cabbage, you can make a whole mess of it.

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Mustard Greens with Sweet Onions, Maple Roasted Parsnips and Tempeh Bacon

This was a little more work than just the “sauteed greens” that I was shooting for but well worth it. It’s a good balance of sweet and bitter.

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Chow Chow

Not much could be done with this recipe to make it healthier. My husband asked me what this was and I told him that it was the Southern version of kimchi.