Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

I’ve been wanting to reduce the brown rice pasta my family consumes…hello Kelp Noodles!

Wow, with a tasty sauce added to these noodles, gluten and gluten-free pasta lovers can rejoice at this tasty and healthy alternative to traditional carbohydrate loaded pasta. My kids and husband gobbled this Stir Fry down…and this includes my French hubby who grew up on baguettes and real al dente pasta. No complaining here! And seriously these noodles are so versatile and ready to use right out of the bag, that I think this is going to be my new favorite quick lunch for my kiddos after school.

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

Those watching their carbohydrate intake, can rejoice as these noodles are virtually free of carbohydrates, yet are rich in calcium, iodine and iron. Use your imagination and this recipe can be adapted to your needs. I used tempeh in this dish, but feel free to omit it or opt for chicken, shrimp, etc.

Please note, the only soy I personally recommend be consumed is fermented soy, including miso and tempeh (not tofu and soy milk). Enjoy!

This was shared on Tasty TraditionsFat Tuesday, Slightly Indulgent Tuesday and Whole Food Fridays.

Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)
Recipe type: Lunch, Dinner
Cuisine: Grain Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 package Kelp Noodles, 12 ounces (I used Sea Tangle Brand)
  • 8 ounces Tempeh
  • 1 cup baby kale
  • 1 cup carrots, chopped finely in a food processor
  • ⅓ cup veggie stock
  • ⅓ cup coconut aminos
  • 2 Tbsp. coconut oil
  • 2 Tbsp. coconut sugar
  • 1 tsp. garlic powder
  • ½ tsp. sea salt
  • ¼ tsp. red crushed pepper
  • pepper to taste
  1. Rinse kelp noodles prior to using. Cut the noodles to your desired length. Cut carrots into small pieces and chop finely in a food processor. Slice tempeh lengthwise and then horizontal into small square pieces.
  2. Melt coconut oil in a skillet over medium heat. Add tempeh and coconut aminos to skillet and cook for 3 minutes. Next add in stock, kale, carrot, spices, salt, pepper and sugar. Stir and cook for 2 more minutes. Add in noodles and cook for an additional 5 minutes, stirring regularly.
  3. Serve hot.



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Butternut Squash Mac and Cheese (Dairy-Free, Gluten-Free & Vegan)

I adore butternut squash. It is so perfectly sweetened by nature. It doesn’t need anything on it and it still tastes amazing. Butternut squash is incredibly rich in Vitamins A, C, fiber and potassium. My 1 year old gobbles it up as soon as it is cooked. I often use the puree to make a risotto or toss it in a salad. And now thanks to this recipe, I know it is also fabulous in pasta dishes.
The “cheese” sauce is creamy and bursting with flavor. My daughter was delighted that she was eating homemade Mac and Cheese–no store bought brands needed!
1 large butternut squash
1 cup cashews, soaked
1/3 cup water
1 clove garlic, minced
1 tsp. Herbamare
1/4 tsp. paprika (optional-for color)
pepper to taste
1 package penne style gluten-free pasta (I love Tinkyada or quinoa pasta-to make it grain-free)

Pierce the squash with a fork in several places. Place the squash in a slow cooker with 1/2 to 1 cup water. Cook on the low setting for 6 hours. After 6 hours, remove the inside of the squash and place into a bowl. Scoop out the tender squash and remove the seeds. You can also boil a squash in a pan. I love using the slow cooker because there is virtually no clean-up afterwards.

Boil pasta according to directions on the package. While the pasta is cooking, discard the water from the cashews. Place all ingredients into a Vitamix or blender and blend on high for 2 minutes. Drain pasta and return to pot. Place pot over low heat. Pour sauce over noodles and stir well for 1 minute.  Serve hot with fresh cracked pepper on top, if desired. 


Makes 4 servings.

This was shared on  Eco Kids,Whole Foods FridayThings that make you say MmmBetter Mom MondaysJust Another Meatless MondayMelt in your mouth MondayMonday ManiaMy Meatless MondaysAnything Goes LinkyLunchbox LoveFresh Bites FridayFreaky Friday, Friday Food, Fight Back FridayFriday Food FlicksWellness WeekendPennywise Platter ThursdayFull Plate ThursdayTastetastic ThursdayIt’s a Keeper ThursdayWhole Food WednesdayGluten-Free WednesdaysReal Food WednesdayFrugal Days, Sustainable WaysHealthy 2 Day WednesdaysAllergy-Free WednesdaysTraditional TuesdaysHearth and Soul HopTotally Tasty TuesdaysSlightly Indulgent Tuesday and Fat Tuesday.

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“Cheesy” Tomato Mac N Cheese (Dairy & Gluten Free)

Did you know 50% of people who have Celiac Disease are also lactose intolerant? This is a delicious alternative to the traditional mac-n-cheese many people eat at home or in a restaurant. This recipe is great for either lunch or dinner and  is made without milk, but rather with a cashew cream sauce. My cheese-loving French husband didn’t even reach for the Parmesan cheese when eating this dish for dinner this past weekend. That’s success in my book!
Cashews contain ample amounts of copper and magnesium. Spinach has sky-rocketing amounts of Vitamins A, C, K, folate and iron. Tomatoes are rich in lycopene (an excellent source of antioxidants) and potassium.
1 package GF pasta
1 cup cashews (soaked in water overnight)
2 1/2 cups spinach
2 cloves garlic
1 Tbsp. ghee
1 1/2 tsp. Herbamare
pepper to taste
Prepare the pasta according to directions on the package. Drain pasta and remove from heat.
Discard water from the cashews. Place cashews in a food processor and pulse until they are finally chopped. Add in the garlic and pulse until it is minced. Next slowly add in the tomato paste, strained tomatoes, Herbamare, and pepper. Run the processor for several minutes until all ingredients are well blended.
Melt ghee in a saucepan over medium low heat. Place the spinach on the saucepan and saute for several minutes. Add in the cashew mixture and stir well. Cook for 5 minutes over medium heat. Pour the pasta on top of the sauce and stir well. Heat for another 3 minutes.
Serve hot. Makes 4 servings.
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Lasagna (Gluten Free)

After my husband was diagnosed with celiac disease last year, he went through a difficult period adjusting to eating foods without gluten. Of all the foods filled with gluten, one of the things he missed eating the most was lasagna. 

When I created this recipe I made sure to use PURE ingredients. The sauce is from organic tomatoes which are rich in antioxidants from lycopene. Tomatoes are an excellent source of Vitamins A and C. Since this recipe uses real tomatoes (versus store-bought pasta sauce) it is also relatively low in sodium.

The first time I prepared this gluten-free lasagna for dinner, my husband was in heaven! The great thing about this meal is it not only makes a delicious dinner, but makes a fantastic lunch for the following day.


1 package Tinkyada Brown Rice Pasta Lasagna
1 lb. ground beef (ground turkey works as well)
1 jar organic strained tomatoes
1 jar organic tomato paste
3/4 cup Mozzarella cheese
3/4 cup Parmesan cheese
1 onion, diced
2 cloves garlic, chopped
2 Tbsp. olive oil
1 Tbsp. parsley, chopped 
2 Tbsp. Italian Seasoning
1 Tbsp. Herbamare
pepper to taste

Add one package of pasta to boiling water and cook over medium heat for 16 minutes. Rinse with cold water. Drain and set aside.

Over medium heat, saute onion and garlic in olive oil for approximately 5 minutes. Add in the beef, parsley, Italian Seasoning, Herbamare and pepper and saute for 15 minutes.

Preheat oven to 350 degrees. Lightly grease a casserole dish with olive oil. With a measuring scoop, spread 2/3 cup strained tomatoes on the bottom of the casserole dish. Next place 2/3 cup of the beef mixture on top of the tomatoes. Then use 1/3 of the tomato paste as the next layer and spread it evenly over the beef. Finally top with 1/4 cup each of Mozzarella and Parmesan cheeses. Continue again adding in 2/3 cup strained tomatoes, beef, tomato paste and then the two cheeses. Repeat these 4 steps once more for a total of 3 layers.

Bake uncovered for 30 minutes. Let cool for 5-10 minutes. Slice into individual pieces. Bon Appetit!

Serves 8.

This recipe is linked to Allergy-Free WednesdaysMake it Gluten Free Tuesdays,  Foodie FridayTraditional TuesdayBetter Mom MondaysAllergy Friendly FridayFriday Food FlicksLunchbox LoveUltimate Recipe SwapFull Plate ThursdayTastetastic ThursdayWLWW, Gluten-Free WednesdaysTotally Tasty TuesdaysTasty Tuesday PartySlightly Indulgent TuesdayHomemaker MondayMangia MondaysMingle MondayMouthwatering MondayMake-It Yourself MondayInspire Me MondayHomestead Barn Hop and Melt in Your Mouth Monday.

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