Remember when I told you guys about my sister\u2019s gluten-free, dairy-free, refined sugar-free boyfriend coming to visit from Scotland? They stayed with us last weekend and we had a blast! I planned out the entire menu \u2013 I guess you kinda have to when so many dietary restrictions are involved. Believe it or not there are still a bunch of foods you can eat that are gluten, dairy, sugar and meat free \u2013 crazy, right?! Also crazy is the amount of bread and cheese Mark and I eat on a regular basis, ugh yeah\u2026 we may need to scale back a bit. <\/p>\n
I got a bunch of recipe inspiration from some of my favorite food blogs \u2013 gah, what would I do without them?! We had a full-blown taco station with organic corn tortillas and all the fixings: salsas, fresh herbs, avocado, barbecued tempeh, fajita veggies and this super cheesy vegan queso<\/a> \u2013 whoa, so good. I made Sarah\u2019s classic raw brownies<\/a> with coconut whip and this luscious date caramel sauce<\/a> with berries on the side. I don\u2019t know what was more amazing \u2013 how freakin\u2019 delicious it all was or the fact that I could eat all that and still feel good about life \u2013 like, if I hadn\u2019t just had 3 glasses of wine I could\u2019ve gone for a jog or something. That\u2019s the crazy awesome thing about Sarah\u2019s book<\/a> \u2013 you can can flip it open to any page, make something that will taste incredible and then feel like your best self afterwords. <\/p>\n I made a few dishes within days of receiving her book. The sprouted wild rice salad with spring vegetables is fresh and full of exciting textures and flavors. I made the ghee-poached radishes with smoked salt over my goat cheese grits<\/a> \u2013 fancy pants but easy peasy. Oh and this brilliant grape salsa! I\u2019m in love with this stuff \u2013 so funky fresh. These scrumptious nachos are another one of those all-the-flavors, party-in-my mouth, didn\u2019t even notice it was vegan dishes.<\/a> If that\u2019s your thing (of course it is!) then Sarah\u2019s book is for you \u2013 good on your tastebuds, good for your body. Win-win!<\/p>\n Quarter the grapes, mince the chives and chile, chop up the cilantro. Give it all a toss with some lime juice, oil and salt. Let it all marinate for 30 minutes. Keep in a jar in the fridge.<\/p>\n Roughly chop the walnuts and toast them on medium heat in dry skillet until fragrant \u2013 about 2 minutes. Place in bowl and let cool before adding them to your food processor. Pulse a few times in the food processor \/ or crush with your motor and pestal. Toast the seeds and peppercorns in a dry skillet on medium heat until fragrant \u2013 about 2 minutes. Let cool a bit before you crush up all the nuts and seeds together. Store in an airtight container.<\/p>\n Mix together the ingredients for the marinade \u2013 my favorite bbq sauce is an organic sriracha bbq sauce from trader joes. If you\u2019re using plain bbq sauce and you like some spice just add some sriracha or hot sauce. Crumble up the tempeh and let it all marinate for 30 minutes or overnight. Saut\u00e9 the marinated tempeh in a bit of high heat oil on medium high heat until just starting to brown.<\/p>\n To make the pita chips, slice your favorite pita bread into triangles. Brush slices with olive oil and sprinkle with dukkah. Bake for 8 to 10 minutes at 350F. Assemble nachos with toasted pita chips, grape salsa and barbecued tempeh crumbles, diced avocado and a bit more dukkah.<\/p>\n","protected":false},"excerpt":{"rendered":" Remember when I told you guys about my sister\u2019s gluten-free, dairy-free, refined sugar-free boyfriend coming to visit from Scotland? They stayed with us last weekend and we had a blast! I planned out the entire menu \u2013 I guess you kinda have to when so many dietary restrictions are involved. Believe it or not there …<\/p>\n","protected":false},"author":1,"featured_media":187,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[1],"tags":[],"post_format":[6],"flags":[],"class_list":["post-175","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-ky-copper-hill-breakfast","post_format-post-format-gallery"],"_links":{"self":[{"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/posts\/175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/comments?post=175"}],"version-history":[{"count":5,"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/posts\/175\/revisions"}],"predecessor-version":[{"id":188,"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/posts\/175\/revisions\/188"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/media\/187"}],"wp:attachment":[{"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/media?parent=175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/categories?post=175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/tags?post=175"},{"taxonomy":"post_format","embeddable":true,"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/post_format?post=175"},{"taxonomy":"flags","embeddable":true,"href":"https:\/\/kolyoum.bdaia.com\/ky-copper-hill\/wp-json\/wp\/v2\/flags?post=175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients for the Grape Salsa<\/h3>\n
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Directions<\/h3>\n
Ingredients for the Dukkah <\/h3>\n
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Directions<\/h3>\n
Ingredients for the Barbecued Tempeh<\/h3>\n
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Directions<\/h3>\n
Assembly<\/h3>\n