Salicylate-free Vegan food (also gluten free) - VeggieBoards
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#1 Old 10-26-2014, 12:56 AM
Join Date: Oct 2014
Posts: 5
Salicylate-free Vegan food (also gluten free)

uinoa is yet to be tested for its salicylate value however it appears to be well tolerated. I, personally, have had no issues with it. I am however unable to guarantee that you will be able to tolerate it and therefore recommend that you consult your Dietitian prior to preparing or consuming it. If you do tolerate it, then I am sure that you will enjoy having a wholegrain in your diet (although this does not mean you will like the meal.

Quinoa porridge with poached pear

Quinoa porridge
Ingredients (2 servings)
150 grams of Quinoa
350mls water
100ml rice milk
vanilla pod
agave to taste

Place one vanilla pod in the rice milk.
Rinse quinoa under running water.
Add quinoa to 350ml of water in a saucepan and cook on the stove top for approximately 10 minutes. Remove quinoa and drain.
Return quinoa to saucepan with the rice milk and vanilla.
Add agave to taste and cook simmer for 5 minutes.

Poached Pear
Ingredients (2 servings)
One whole ripe pear, peeled
350mls of water
vanilla pod
agave to taste

Combine water and agave in a saucepan and bring to the boil.
Place whole pear and vanilla pod in the water and agave mix and simmer for 20 minutes
Cover with a piece of baking paper over the top (please be very careful if you have a gas stove or breeze through the window).
Turning pear every 5 minutes to ensure that it cooks
Remove pear from syrup and quarter to remove core.
place on top of quinoa porridge (I chop mine and keep the syrup for future cooking adventures or pour it on top if I want something extra sweet),

*Some other ideas: pour rice milk over the mixture before eating; add agave or maple syrup at the completion of the cooking process (or not at all); add banana on top rather than, or in addition to, agave. My mother, who is super fit, has Type 2 diabetes and likes to eat this when I visit so I leave out the agave and she cooks an unripe pear separately.
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#2 Old 10-26-2014, 12:57 AM
Join Date: Oct 2014
Posts: 5
This recipe has been borrowed and adjusted a few times so I hope if the original creators find it, they are ok with the changes.

2x400g cans chick peas, drained & rinsed

1/4-1/2 leek, roughly chopped

2-3 cloves garlic

2tbsp quinoa flour with a pinch of baking powder added
mashed potato and/or cashew nutbutter (amount varies according to taste

Place chickpeas, leek, garlic into a food processor and blitz until smooth (you can use a hand held barmix and bowl if you do not have a food processor
Add flour, potato/nutbutter and salt and purée again until it is quite smooth
Roll mixture into balls, about heaped teaspoon lots and lightly flatten to make into 'medallions' or larger to make burger-size patties. (If your mixture is too 'wet' to handle, add flour and lightly mix through until you can use it. I also found dropping the balls of mixture into some more flour, coating them, made them easier to handle.)
Bake in Moderate Oven 30-40 minutes (turning at approximately 20 minutes
Drain on kitchen paper
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#3 Old 10-26-2014, 12:58 AM
Join Date: Oct 2014
Posts: 5
Potato, cabbage and tofu soup (low salicylate)

3 tsp Safflower oil
250g Carisma potatoes, peeled and diced
3 Tbsp Doongara Clever Brown Rice
600ml water
2 stalks of celery finely sliced
1 sliced leek
160g shredded white cabbage
250g firm tofu, baked in the oven (if you are ok with Tamari, you can brush a little on the tofu prior to baking)
Salt to taste

Add Safflower oil to saucepan and heat.
Add leek, garlic and potatoes to Safflower oil and cook until slightly browned.
Add rice and cook for 1 minute.
Add water and salt (to taste).
Bring to the boil, reduce to a simmer and cover for 10 minutes.
Add cabbage and baked tofu and leave uncovered for 2 minutes.

*Baked tofu - remove tofu from package. Place absorbent paper/cheese cloth or a tea towel on a plate, put tofu on top and a heavy weight (I use a bag of potatoes) on top of that to squeeze the water out. Leave for 30 minutes. Place baking paper on a baking tray. Turn oven on to 150 degrees Celsius. Remove weight and cut tofu into whatever size pieces you want. Brush tofu with Safflower oil (and Tamari if you can tolerate it) and place on baking paper. Cook each side for approximately 10 minutes (it depends on how you like your baked tofu. Remove from oven and add to soup.
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#4 Old 10-26-2014, 01:05 AM
Join Date: Oct 2014
Posts: 5
Rice and lentil casserole
So, this might not be the most flavoursome recipe but it is easy and only requires one baking dish.

Ingredients (4 serves)
3 cups of water or salicylate-free homemade vegetable broth
3/4 cup red lentils
1/2 cup Doongara Clever Brown Rice
2 sticks of celery chopped
1 leek/shallot sliced
salt (if you are using water)

Turn oven on to 170 degrees Celsius
Place all of the ingredients in a baking dish, mix and cover with foil.
Place baking dish in oven for 60 minutes (if it the ingredients have not cooked and then cook replace foil and cook until the rice and lentils are done).
Eat with whatever floats your boat (and is salicylate free) - I usually have it with iceberg lettuce .

*Sometimes there maybe some water at the base but I generally find that it is absorbed if I leave the foil on and put it bak in the oven (turned off) until I am ready to eat it.
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