Friday, January 18, 2019

Vegan French Onion Soup~ It's What's for Dinner

We love French Onion soup.  However, due to dietary restrictions I needed to find a recipe that was free of beef broth (traditionally used in the soup), gluten and dairy free.

This recipe was the winner.

Vegan French Onion Soup


3 large onions
1/2 C veggie broth or water (we used Pacific brand vegetable broth)
3 cloves garlic, diced
1/2 C red wine (alcohol cooks out, but adds to the flavor)
4 Cups water
2 TBS soy sauce (we used liquid aminos for a soy free version, you can also use coconut aminos)
2 TBS balsamic vinegar
1 bay leaf
2 tsp ground or fresh thyme
1/2 tsp salt, or to taste
1/4 tsp fresh ground pepper

Udi's french rolls or baguettes (thawed out)
Follow Your Heart Vegan sliced Mozzarella or Provolone


1. Slice onions into thin crescents.

2. In a large pot, saute onions in 1/2 cup of water until onions begin to heavily brown.

3. Add half of the red wine (1/4 cup) and minced garlic.  Continue to brown the onions for about 3-5 minutes on low heat.  Add a little more water if needed.  Scrape down the bottom of the pan to release all the flavor of the caramelizing onions.  The alcohol will cook out.

4. Add the other half of the red wine and continue cooking approximately 3-5 minutes.  Onions should be thickly browning, but not sticking to the bottom of the pan.

5. Add the remaining ingredients to the pot-4 cups water, soy sauce (or alternative), balsamic, bay leaf, thyme, salt, and pepper.  Cover and cook on low for approximately 15-20 minutes.

While this is cooking, cut either the thawed rolls or baguette into 1/2 inch to 1 inch slices and bake approximately 4 minutes at 400 (times will vary depending on thickness and oven), you want the slices nice a crisp.

Once the soup is down, ladle into individual soup bowls, top with slices of toasted bread and a slice of cheese.  The heat will melt the cheese, but if you would like it browned you can place it the bowls under the broil for just a minute (be sure to watch, and use oven safe bowls).

I hope you enjoy!

Saturday, January 5, 2019

Happy 29th Birthday to Our First Born~

Happy 29th Birthday!

29 years ago, on January 3rd in the wee hours of the morning, God blessed us with our first child.  29 years later she continues to bless us with her self- less heart and fierce love of family.  We could not be more proud of the young woman you have become.

Happy Birthday Elie.  We love you to the Moon and Back!  Praying your last year in your 20s in your best yet.

Friday, January 4, 2019

What's for Dinner~Easy Chicken Piccata

After too many holiday treats, we were ready to get back to more healthy eating habits.  Chicken Piccata is a family favorite, and I love that we have been able to recreate the dish to meet our dietary needs (gluten and dairy free).

I posted this picture on my Instagram page, and many asked that I share the recipe.

Easy Chicken Piccata (Gluten and Dairy Free)


1 1/2 lbs thinly sliced chicken cutlets
1/2 C flour + 1 tsp, divided (gluten free, we like Pillsbury brand)
2 TBS olive oil, divided
2 TBS butter, divided (dairy free, we use Earth Balance brand-soy free)
1/4 C shallots, diced
2 garlic cloves, finely minced or crushed with a garlic press
1/4 C white wine
1 1/2 C low-sodium chicken stock or broth (we use Kitchen Basics stock or Pacific Brand broth)
Lemon juice, approx. 1/2 TBS
2 TBS brined capers, rinsed
1/2 tsp salt
freshly ground pepper

Garnish (optional):
Lemon slices
3 TBS chopped flat-leaf parsley


1.  Place 1/2 C of flour in a shallow dish or bowl.  Add the remaining 1 teaspoon to a small bowl and set aside for the sauce.

2. Season the chicken on both sides with salt and pepper.

3. Dredge the cutlets in flour shaking off any excess as you go.  Transfer to a plate.

4. In a large 12 inch skillet, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat.  Add the chicken and brown on both sides, about 3 minutes per side.  (you may have to work in batches depending on skillet size)  Be sure to monitor the heat as you do not want the flour to burn. Transfer the chicken to a plate and cover with foil to keep warm.  

5. While the chicken is cooking, prep the rest of your ingredients. (I personally prefer to do this ahead of time so I can monitor the chicken) Dice the shallots, mince or crush the garlic, open the white wine, rinse your capers, chop your parsley, and slice the lemons for garnish.

6. To make the pan sauce, reduce the heat to low. Add 1 teaspoon of oil to the pan.  Saute the shallots until soft, but not colored, about 1 minute.

7. Add the garlic and cook until fragrant, about 30 seconds.

8. Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan.  Reduce the liquid by half.

9. Ad the chicken stock and bring to a boil. To thicken the sauce, add a splash of chicken stock to the reserved teaspoon of flour and whisk well to dissolve any lumps.  Add the flour mixture to the pan, whisking constantly, until the sauce is slightly thickened.

10.  Reduce the heat to a simmer. Stir in remaining tablespoon of butter.

11. Add the juice of half a lemon (approx. 1/2 TBS) and sprinkle with capers.

12.  Return the chicken and any accumulated juices to the pan.

13.  Taste the dish; season with extra lemon juice, salt and pepper if desired.

14.  To serve, transfer chicken to a serving platter and spoon the sauce over the top.  Garnish with lemon slices and fresh parsley.

We like to serve this dish with gluten free thin spaghetti or linguine, or for a healthier version steamed broccoli.