Thursday, July 16, 2015

Radish and Cabbage No Mayo Slaw

This is a quick and easy recipe, even easier if you have a mandolin.  I'll admit, I'm terrible about measuring.  The fact that I have to figure out measurements for people to follow the recipe is a bit diffiult for me.  That being said, you may need to tweak this recipe a litte for your own taste.

Radish and Cabbage No Mayo Slaw

1 medium head of Napa cabbage, shredded
6 radishes, sliced thin
1/4 c balsamic vinegar
1/8 c (4 tbs) olive oil
2 tbs pesto of choice 
1 tbs lemon juice
Salt & pepper to taste

Put shredded cabbage in a strainer/colander over a bowl or in a clean sink, salt it well.  Let set for 5 - 10 minutes, this will draw out some of the water from the cabbage.  Squeeze out excess liquid.  
Mix together vinegar, oil, lemon juice, pesto, salt and pepper.  

Place cabbage and radishes into a large bowl.  Toss veggies with the vinegar mixture.
Set aside in fridge for 30 minutes before serving.  (There may be excess liquid at the bottom of the bowl, either pour it off or serve with a slotted spoon)

Gluten free, vegan Zucchini muffins

I know, most people cringe at the thought of gluten free and vegan.  I swear, if i hadnt made this recipe, I woudn't think there was anything "different" about these muffins. No butter, no eggs, no freaky ingredients that you only find at specialty stores.  These muffins also freeze and defrost well.  This is also great for low iodine diets, just sub non-iodized salt.

Zucchini Muffins

1 3/4 c (gluten free) oat flour**
1 tsp baking power
1/2 tsp baking soda
1 tsp salt
1/2 cup light brown sugar (or 1/2 cup sugar + 1/2 tbs molasses)
1 c apple sauce (I used homemade chunky)
1 tsp vanilla
1 c grated zucchini, packed

Preheat oven to 350
Grease muffin tin

Mix together dry ingredients.  Mix in wet ingredients until well blended.  Pour into prepareed tin about 3/4 full.
Bake 30 to 45 minutes.  Check with toothpick, should come out clean.
Allow to cool 5 minutes before taking out of tins.

** Oat Flour: Not all oats can be considered gluten free because of potential contamination.  If you arent super gluten sensitive most oats are okay, but if you are Celiac, make sure it is labeled "gluten free".
To make your own oat flour, simply grind traditional oats in a grinder or high speed food processor.