Tag Archives: dairy free

Cashew Cookies (GFDF)

07 Monday Jul 2025

Posted by in Cookies, Dairy Free, Gluten Free, Soy Free, Vegetarian

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Five cashew

Adapted from https://whattocooktoday.com/cashew-nut-cookies.html

1 cup roasted salted organic cashews plus 30-ish half cashews
⅔ cup organic powdered sugar
1 cup 1-for-1 gluten free flour mix*
1/4 cups cooking oil plus more as needed (I used a blend of sesame and canola)
1 organic egg, separated

Preheat the oven to 350F.

Separate out the 30 ish half cashews (crescent moon shapes) from the 1 cup of cashews. These will go on top later.

Using a food processor, pulverize the cashews into bits slightly larger than a flour.

In a bowl, mix together the sugar, the flour, the food processed cashews, and the egg white. Slowly add in the oil of your choice until the dough makes a round ball. It will be oily to the touch.

Make small balls of dough about 11-13 grams in size. These are very small cookies. Arrange on a cookie sheet without the edges touching. These do not spread at all, so you can pack more on than a typical cookie recipe.

Add a crescent moon half-cashew to the top of each cookie.

Using a pastry brush, brush on the egg yolk onto each cookie as an egg wash.

Bake at 350F for about 15 minutes. The oven I am using cooks a little slow, so be sure to check your cookies before 15 minutes. They will be very lightly browned.

Allow to cool for 5 minutes on the cookie sheet before removing to cool on plates or racks. Makes about 30 cookies

*I used my own blend of 1/4 cup brown rice flour, 1/4 cup organic cornstarch, 1/4 cup millet flour, 1/4 cup sorghum flour, 1/4 teaspoon xanthan gum.

©2025 NaturallyElizabeth.com

Creamy Cauliflower Soup with Ginger and Turmeric (GFDF)

19 Monday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Side Dishes, Soups, Vegan, Vegetarian

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Cauliflower soup in a clear bowl with a spoon

3 stalks of organic celery, sliced thin (2-3 mm)
2 small organic carrots, sliced thin (2 mm)
1 large organic white or yellow onion, roughly diced
2 T organic cooking oil of your choice
1 head of organic cauliflower, roughly chopped
5 cloves of organic garlic, roughly chopped
1 T fresh organic ginger, finely chopped or grated
1 T organic dried turmeric
½ T organic ground black pepper (or less if you prefer it milder)
1 t sea salt
1 32 oz carton low sodium organic chicken or veggie broth (use veggie for vegan/vegetarian option)
1 can full fat organic coconut milk
½ cup fresh organic cilantro, chopped (optional)

Sautee the celery, carrots, and onion in cooking oil until partially cooked. Add in the cauliflower, garlic, ginger, turmeric, black pepper, and sea salt. Pour in broth and cover with a vented lid. Cook until the cauliflower is easily sliced with a stirring spoon. Add in the coconut milk. Using an immersion blender, puree the soup until smooth. Serve with cilantro if desired.

Creamy Cajun Veggie Pasta (Gluten Free, Vegan, Organic)

04 Sunday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Side Dishes, Soy Free, Vegan, Vegetarian

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creamy cajun veggie pasta close up with penne pasta, red peppers, zucchini, asparagus, mushrooms, and green onions

This recipe can easily be halved; I was making a huge batch for a potluck. It also works really well with a bundle of kale instead of zucchini or asparagus if you prefer; add the kale with the second batch of veggies.

Organic olive oil
1 large organic zucchini, quartered lengthwise and sliced into ¼” pieces
1 pound organic asparagus, chopped into small pieces with stalks and tops separated
2 organic bell peppers (red, yellow, green, orange- whatever the store has)
1 8 oz package fresh organic white mushrooms (or others of your choice)
6 organic green onions, chopped into small pieces
1 13.5 oz can organic full fat coconut milk
2to 3 T organic cajun seasoning (depending how spicy you like it)
1 t organic garlic powder
1 t organic black pepper
Sea salt to taste (about 2 t for me)

1 12-16 ounce package organic gluten free pasta of your choice

In a large pot, cook the package of pasta and drain. Set aside.

In a very large frying pan, saute the zucchini, the stalks of the asparagus and the bell peppers until mostly cooked in olive oil. Add in the tops of the asparagus, the green onions, and the mushrooms. Continue to saute until mushrooms are cooked. Add in the coconut milk and seasonings. Allow to simmer for a few minutes. Add in the pasta and stir well. Serve.

Cherry Crumble (gluten free, vegan, mostly organic)

04 Sunday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Pies, Soy Free, Vegan, Vegetarian

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Cherry crumble in a glass pie pan

3-4 cups organic cherries, fresh (or any fruit you’d like) (if frozen, defrosted and juices drained) 
1/4 cup organic cornstarch
1/4-1/2 cup organic brown sugar (depending on sweetness of cherries)

1 tsp organic vanilla extract
2 tsp organic cinnamon
2/3 cup Bob’s Red Mill 1-for-1 gluten free flour (or your favorite gf flour mixture)
2/3 cup organic pecans, chopped into small pieces (I used my Cuisinart)
2/3 cup organic gluten free oats
2/3 cup organic dark brown sugar
1/2 t organic nutmeg
5 T organic coconut oil, preferably solid
1/2 t sea salt

Preheat oven to 350F.

Mix together the cherries, cornstarch, and brown sugar and put in a 9” pie tin. In the mixing bowl, mix together the rest of the ingredients, using your fingers to knead in the coconut oil if solid. Put on top of the pie filling mixture in the pie tin. 

Bake for 60 minutes at 350F or until crumble is golden and cherry juices are bubbling. Cover with foil if it begins browning too quickly before the cherries are cooked.

Allow to cool before serving. Tastes better slightly warm.

Asparagus and Red Potato Salad (GF, DF)

02 Friday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Side Dishes, Soy Free, Vegan, Vegetarian

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Vegetarian Option of Asparagus and Red Potato Salad
Vegetarian Option of Asparagus and Red Potato Salad

½ cup organic canola or other neutral oil
¼ cup organic red wine vinegar
¼ c organic minced green onion
2 T organic fresh dill weed, minced (do not use dried)
1 T organic Dijon mustard
Salt to taste
Organic Pepper to taste

2 pounds organic red potatoes, unpeeled, cooked until tender, cooled, and sliced/diced
1 lb fresh (or frozen) organic asparagus, lightly steamed and sliced into bite sized pieces
4 hard boiled organic eggs, diced (optional, omit for vegan option)
6 slices of organic bacon, crumbled (optional, omit for vegan and vegetarian options)

Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or jar and mix well. Toss gently with potatoes and asparagus in a large bowl. Cover and refrigerate at least 6 hours or overnight.  Add eggs and bacon before serving if desired.

Tastes great warm, too!

Yield: 6+ servings.

Cream of Asparagus Soup (GF, DF and Vegan Options)

25 Friday Apr 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Nut Free, Soups, Soy Free, Vegan, Vegetarian

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Creamy green asparagus soup served in a purple bowl with a spoon.

Cream of Asparagus Soup

1 white or yellow organic onion, diced
1 bunch of organic rainbow chard, stems and leaves separated and chopped (can also use kale)
2 organic carrots, thinly sliced
4 cloves organic garlic, minced
½ organic poblano pepper, chopped (or substitute 1T organic dried tarragon for a non-spicy version)
2 bunches of organic asparagus, chopped into pieces
4 c organic chicken (or veggie) broth
2 c or so water
2t sea salt
2t organic black pepper
1 c organic heavy cream (or substitute one can of full fat organic coconut milk and use less water for a vegan, dairy free option)

Saute the onion, chard stems and carrots in vegetable oil of your choice.  When the onions are partially cooked, add the garlic and poblano pepper.  Continue sautéing until the onions are close to done.    Add in the asparagus, broth, water, salt and black pepper.  If needed, add a bit more water to just cover all the veggies.  Bring to a boil and reduce to medium heat.  Continue to cook uncovered until the asparagus is soft heading towards mushy.  Add in the chard leaves.  Turn off the heat and allow the chard to cook in the cooling soup.  After the chard is cooked and the soup is cooled a bit, Add the cream, and then puree with an immersion blender.  Makes about 12 cups.

GFDF Chicken and Wild Rice “Chowder”

03 Thursday Feb 2022

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Soups, Soy Free

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This has been a favorite for my family since 2008. It’s a great mild meal to serve on a cold day, especially if you have freshly baked warm bread to go with it.

My children HATE peas and rebel if I add them to the recipe, but I enjoy them. Either way, it’s a great meal.

a close up of the chicken, carrots, celery, onions, wild rice, and thickened broth in the cooked dish

Chicken and Wild Rice Chowder

2 tablespoon organic canola or olive oil
1/4 cup organic cornstarch
1-32 oz. box low sodium organic chicken broth
1 lb cooked cubed organic chicken breasts (or thighs if you prefer)
1/2 cup dry wild rice (about 1 cup cooked
4 medium very thinly sliced fresh carrots (about 2 cups)
1 small onion, thinly sliced (about 3/4 cup)
1 stalk celery, thinly sliced (about 1/2 cup)
1/4 teaspoon organic black pepper
2 teaspoons sea salt
1 cup frozen peas (optional)

Start wild rice cooking according to directions on package in a small pot. This often takes longer than the rest of the prep, so starting it 15-30 minutes in advance isn’t a bad idea.

If you need to cook the chicken, also do that now. I bake my chicken breasts at 400 degrees for 25 minutes in a glass pan.

Prep the carrots, onion, and celery. I slice the carrots in the food processor with a 4 mm blade. The celery can also go through the food processor, but the onion must be diced by hand. Saute the veggies on medium heat in a large soup pot on the stove using the oil to prevent sticking. Stir periodically to prevent over-browning. While veggies are cooking, cube the chicken. Once the onions are clear and the celery and carrots are almost completely cooked, add the chicken, the cooked wild rice, salt, pepper, and all but 1/2 cup of the broth to the pot. Simmer until everything is warmed through and vegetables are all soft.

In a small bowl or cup, mix the 1/2 cup of broth and 1/4 cup cornstarch. Slowly stir into the chicken mixture. Stir frequently while cooking for a few minutes until the mixture has thickened sufficiently. Remove from heat. If you are using frozen peas, stir in now. Serve.

©2022 NaturallyElizabeth.com

Grandma’s Green Beans

22 Wednesday Apr 2020

Posted by in Dairy Free, Egg Free, Gluten Free, Nut Free, Side Dishes, Soy Free

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Growing up, my paternal grandmother often made a particular green bean recipe for dinners at her house, usually served with meatloaf or roast beef. I always loved them and couldn’t get enough of them. When I was old enough to be out on my own, I asked her for the recipe. She told me it was just hot German potato salad made with green beans instead of potatoes. She often would use artificial sweetener for the sugar which doesn’t happen at my house, and she always used canned green beans whereas I use fresh or frozen. Still, they are called Grandma’s Green Beans at my house and are a favorite. Anything with bacon and onions has to be good! I will often make a double batch using a whole package of bacon just so that I can have leftovers.

Grandma's Green Beans by Naturally Elizabeth

Grandma’s Green Beans

Grandma’s Green Beans

5 slices nitrate-free bacon
1 medium white or yellow onion, diced (1/2-3/4 cup)
1 pound fresh or frozen organic green beans (or 2 cans of drained green beans)
1 tablespoon organic cornstarch
1 tablespoon organic sugar or 2-3 drops of stevia extract
1/2 teaspoon sea salt
1/4 teaspoon organic celery seed
1/8 teaspoon organic black pepper
1/2 cup water
1/4 cup organic white vinegar

In a small bowl or measuring cup, mix together the cornstarch, sugar/stevia, salt, celery seed, black pepper, water and vinegar. Set aside.

In a large frying pan, cook the bacon and set aside. (Keeping household members from eating the cooked bacon is always a challenge for me at this point.)

Remove half of the bacon grease from the pan and dispose of in a responsible manner.

In the remaining bacon grease, saute the diced onions until almost cooked over medium heat. Add in the green beans. Cook until green beans are done. Add in the liquid mixture and cook for a minute or two longer, allowing it to form a thicker sauce that coats everything in the pan.

Remove from heat. Crumble the bacon on top. Serve warm, but leftovers taste great cold or warm.

©2020 NaturallyElizabeth.com

Carne Guisada (Mexican Beef Stew)

10 Friday Apr 2020

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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Carne Guisada

Carne Guisada with white rice

Ingredients

1 pound organic or grass-fed beef stew meat in bite-sized pieces
2 tablespoons organic cornstarch
2 tablespoons organic olive oil or oil of your choice
1 small onion, diced
4 cloves organic garlic, minced
2 organic jalapeno peppers, minced (or only 1 if you are a Yankee who doesn’t like it hot!)
1.5 cups organic beef broth (I use Pacific or Imagine brand)
1/2 cup organic enchilada sauce or salsa
1 teaspoon organic chili powder
1/2 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees F.
  2. Coat meat pieces with cornstarch, then brown in olive oil in an ovenproof Dutch oven. You’re not fully cooking the meat but are just putting a little color on it.
  3. Add onion, garlic, jalapeño, beef stock, enchilada sauce, salt and chili powder; warm on the stove just until you can see steam coming off of the top of it.
  4. Cover the Dutch oven and place in the preheated oven, baking for about 2 hours, until meat is extremely tender. The sauce will thicken quite a bit as it cooks, too.
  5. Serve with rice, veggies, or with gluten-free tortillas.

©2020 NaturallyElizabeth.com

Crockpot Italian Meatloaf

17 Friday May 2019

Posted by in Crockpot, Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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photo of crockpot Italian meatloaf

crockpot Italian meatloaf

This recipe is very forgiving in terms of allergens. You can omit or substitute several things and still have it come out incredibly well. Possible adaptions are listed below in the ingredients list.

Please note that my crockpot is from 1994, so it doesn’t cook as fast as more modern ones. You may need to shorten the cooking times to work with your crockpot.

Crockpot Italian Meatloaf

  • 2 pounds extra lean organic or grass-fed beef
  • 1.5 cups bread or cracker crumbs (use gluten free crumbs for a GF recipe)
  • 1 organic egg (omit for egg free option)
  • 3/4 cup organic pasta sauce of your choice
  • 2 tablespoons organic minced dried onion
  • 1 teaspoon organic garlic powder
  • 1.5 teaspoons sea salt
  • 1 teaspoon organic ground black pepper
  • 1 teaspoon organic Italian seasoning
  • another 3/4 cup organic pasta sauce
  • 3 slices or 3 ounces (give or take) organic mozzarella or 3/4 cup organic parmesan cheese (omit for dairy free option)

In a large bowl, mix together all of the ingredients except the last two. Using your hands is easiest. Form the mixture into a large ball and then place in the bottom of the crockpot. Gently flatten the ball to the bottom of the crockpot though not all the way to the edges of the pot; do not tightly compact the loaf. Spread the remaining 3/4 cup organic pasta over the top. Put the lid on the crockpot.

Plug in and turn on. Cook for 2.5-3 hours on high or 5-6 hours on low.

About 15 minutes (high) or 30 minute (low) before being done, sprinkle the cheese (if using) across the top of the meatloaf. Cover again and let finish cooking.

To serve, cut into wedges. Tastes great when served with leafy greens, a salad, or steamed broccoli.

©2019 NaturallyElizabeth.com