While the GAPS diet doesn’t recommend combining fruit with other foods, a cup of halved grapes (either raw or roasted with the cauliflower) adds a comfortingly sweet and juicy touch that goes a long way toward balancing the lemony vinaigrette. Use as much nose-tickling ginger and anti-inflammatory turmeric as you like.
Low-FODMAP: Replace roasted cauliflower with cooked quinoa and let it cool slightly before adding quinoa to remaining ingredients, along with fresh tarragon and oregano.
AIP: Replace nuts and peppers with shredded orange or purple beets and 1/2 cup (125 mL) unpasteurized sauerkraut.
Preheat oven to 375 F (190 C). In bowl, toss cauliflower with 1/2 tsp (2 mL) salt, 1 tsp (5 mL) olive oil, tarragon, and oregano. Spread on baking sheet and roast for 10 minutes. Stir and return to oven for another 10 to 15 minutes, until cauliflower florets have softened and browned.
Meanwhile, in sealable jar, shake all vinaigrette ingredients. Taste and adjust with more honey, salt, or lemon juice.
Combine roasted cauliflower with remaining salad ingredients and toss with vinaigrette.
This recipe is part of the How to Eat For Your Gut collection.
This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce. What’s nutritional yeast? Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
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