Gluten & Dairy Free, Almost Vegan Souvlaki Wraps

A few weeks ago my sister calls to invite us over for a little birthday bash at her house. Immediately of course I start freaking out thinking about what I can bring to not make it to painful not to be able to eat all the wonderful food that she makes (she is a guru in the kitchen). 

But no, my sister assures me that she will make food that I can eat as well.... OK, so here is when I admit that I was doubtful ;-)... So I asked if there was anything I could do to bring? And all she said was that maybe some gluten free tortillas and some tzatziki made on soyghurt. So that is exactly what I did. I felt like I was taking a huge leap of faith in someone else ability to make my food. HUGE! I kept telling myself that maybe it wouldn't be so bad to stray from my diet just for one night (I know dangerous thoughts indeed).

 

So we went over there. And because we went really early I was there to help her prep. When she told me what we were eating I was amazed. It sounded SO GOOD... and no matter how much I kept thinking about the ingredients I couldn't find anything I wasn't allowed!!

AMAZING!!

So this combination is ALL down to my sister.  Like I said before she is a guru in the kitchen. This is something she made up from a trip to Greece she made where she ate something similar. You can very easily summarize her in one word: "ROCKSTAR" !!! 

Thank you JJ! <3


 Gluten & Dairy Free, Almost Vegan Souvlaki Wraps

You will need a batch each of:
- Gluten Free Tortillas
- Olive & Spinach Tapenade
- Dairy Free Tzatziki 

- 3 chopped tomatoes

- 2 thinly sliced onions
- A bunch of chopped parsley
- A splash of extra virgin olive oil
- Herbamare (herb salt)

- A slash of organic EV rapeseed oil (if using Rapeseed oil instead of Olive oil the organic and cold pressed is very important)
- 1 bag of Quorn "chicken" bits (this is why it's ALMOST vegan, they have eggwhite in them)
- Dried oregano
- Dried rosemary
- Salt
- Pepper
- Some grated lemon zest

1) Make your Tzatziki (it needs to rest in the fridge for a while)
2) Make your Tapenade and place int he fridge
3) Chop the tomatoes and plac ein the fridge
4) Slice the onions and mix with the EVOO, parsley and Herbamare. Cover with clingfilm and place in the fridge. It's important to cover as otherwise your whole fridge will stink of onion!

5) Make and roll out your tortillas and bake them on the stove as the link directs. Cover them with a clean kitchen towel.
6) Saute the Quorn Chicken bits with the EVOO, oregano, rosemary, salt, pepper and the lemon zest. You can also skip the EVOO and mix the ingredients and throw in the oven to avoid "frying" on the stove completely.

Serve immediately! 
Now when I say that this is good, I mean it! It is AMAZING! So Please try them and let me know what you thought! <3

Here is how I layer my wraps. And this combination is to die for!

 

Ok I'm ready to take a bite out of that... and I just ate it for dinner yesterday!!

Good luck!
-Josefine

Olive & Spinach Tapenade

Here is a great versatile little recipe for you! You can use this as a dip, or spread or as a snack to dip your popcorn in... Yeah.. you can use it for anything! But because it does have raw garlic in it make sure your not going on a date or something that day ;-)!

I love olives, I love garlic. Spinach is great for you, as is flaxseed oil. And lemon ties it all together. Yeah this is a win! 

My sister was the first one to open my eyes to tapenade years ago! And I am still thanking her. Specially now that I am on a constant lookout for a good spread to replace my previous obsession with good salty butter. So thaaaaank you JJ <3

Olive & Spinach Tapenade

- 1 dl black olives (heaped)
- 1 dl green olives (heaped)
- 1 garlic clove
- 10 ml flaxseed oil
- handfull of fresh parsley
- a large handfull of spinach (or as much as you can pack in there)
- a splash of lemonjuice


Add all ingredients to a food processor and pulse until a nice smooth texture. serve and garnish with a sprinkle of fresh parsley. Yum!


Good luck!
-Josefine

Dairy Free Tzatziki

Now I feel slightly silly posting this recipe.... because well, I dunno if I can call it a recipe....

It's more a list of ingredients. And then you will just have to do what I did, adjust it to your own taste buds. I did read a recipe I randomly found online, and then I did absolutely nothing of what it said ;-)! So I'm giving you the opportunity to do the same.

This is what worked brilliantly for me :-)!

Dairy Free Tzatziki

-3 dl Natural Soyghurt
-1 clove Garlic
-1 Grated Cucumber (drained in a sieve)
-Salt
-Pepper
-A splash of lemon juice or some grated lemon rind

I used only 1 clove of garlic to it as I felt I wanted to taste the other tastes too. Raw garlic can be so overpowering. stir it all together and let it infuse for at least an hour before you serve it. before you serve it add salt or anything else extra if you feel it needed more. 

 

Good Luck!
-Josefine

Cauliflower and Broccoli Rice

So I'm sure plenty of you have discovered cauliflower rice by now. But for me it was new. After one taste the whole family was hooked! Both Nick and Ellie are not too fond of normal rice, so on this journey I am discovering other substitutes, that are better for us and also in many ways taste better! Win win!!

So my daughter Ellie is not a huge fan of cauliflower. She LOVES broccoli however(I know... odd child). So when she saw me shedding it into the cauliflower she was ecstatic. she stood by my side almost the whole time I was making the food wondering every other second whether dinner was ready... yeah... it was ever so slightly annoying ;-)... I don't know who was more excited that dinner was ready!!! She then proceeded to eat the lot! Loved it! 

This is a good way of getting more of your sulfur rich vegetables into your diet as well (according to the Terry Wahls protocol. It is is good in every way! Maybe ever so slightly more expensive than buying rice, but I recon on par with using quinoa for example.

Cauliflower and Broccoli Rice

- 1 Cauliflower head (shredded)
- 1 Broccoli head (shredded)
- splash of Olive oil
- Lemon or Lime juice 
- 1-2 colves of Garlic
- Parsley
- Salt

So if you are not avoiding saturated fat and heated unstable oils then you can heat this on the stove on high heat, browning it slightly before serving it immediately. But if you are like me and all other OMSers out there having to avoid saturated fat and not being allowed to heat our oils to high, I recommend mixing all these ingredients together(making sure they are evenly dispersed) in a baking dish and heating in the oven on 220 Celcius. Cooking times vary, but I had it in for about 20 min. Serve immediately and eat with desired sauce.

I recently got a veeeery nice ceramic frying pan that does not require any fat. So I made this on the stove with no fat and it tasted great! Just do what you would usually do, browning the garlic then adding the "rice" browning that, then adding the lemon/lime, salt, pepper and Parsley.

While making dinner today I wanted something simple so I just added a can of chickpeas, a can of artichoke hearts, zucchini, shrimps and a liiittle bit of sambal oelek. and it tasked great. You can add anything really and get your own version of Paella ;-)! 


 
Good Luck!
-Josefine