Oil Free

Farr Better Creamy Mushroom Stroganoff

Want a Creamy Mushroom Stroganoff to impress friends and family? Well, here it is! Our Farr Better Creamy Mushroom Stroganoff.

This flavorful Creamy Mushroom Stroganoff dish is a masterfully executed vegan and allergy-friendly version. People crave our Farr Better Creamy Mushroom Stroganoff because it has a nice texture from the hearty mushrooms along with a rich and savory cream sauce.

To make this Creamy Mushroom Stroganoff unique to you, try a variety of mushroom types. There is a list of some popular and medicinal types of mushrooms on our FBR Loves Mushrooms page.

What I have discovered is most recipes can be modified to accommodate the vast amount of dietary restrictions. Hence, I have become a ‘Master of Modification’ and enjoy the challenge.

Did you know…

In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (French fries). It can also be found served over mashed potatoes or rice. Here in the States, pasta is the most common accompaniment to beef stroganoff, particularly twisted egg noodles. From Curious Cuisineiere

Please Remember:

Most importantly, eliminate or modify any ingredients to accommodate your dietary restrictions.

This Allergy-Friendly Creamy Mushroom Stroganoff Recipe is FREE OF:

Gluten, Oats, Wheat, Dairy, Eggs, Fish, Shellfish, Soy, Oil, Yeast

For example, if you use the ingredients I suggest, then ALL FARR BETTER RECIPES are allergy-friendly and plant-based.

So what makes this delicious hearty Farr Better Creamy Mushroom Stroganoff so amazing?

Did you know with this recipe format you can change the serving size which will change your ingredient quantity?

Farr Better Creamy Mushroom Stroganoff

Here is the perfect Creamy Mushroom Stroganoff meal. So delicious and nutritious. Ultimately, mushrooms have many health benefits.

Use your favorite noodle/starch to complete the meal like; potatoes, zucchini noodles, rice noodles, or rice itself.

Use mushrooms that will heal your body the most. There are over 21 delicious varieties of mushrooms to choose from. Have fun, and enjoy this meal!!

5 from 3 votes

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Course: Main Meal

Cuisine: FBR Signature, Russian

Diet: Gluten Free, Vegan, Vegetarian

Benefits: Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Oat-Free, Oil-Free, Plant-Based, Shellfish Free, Soy-Free, Vegan, Vegetarian, Wheat-Free, Yeast-Free

Difficulty: Easy

Freezes Well: Yes

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: 8 People

Calories:

Author: Lynette Farr

Equipment

Ingredients

NOODLE/STARCH OPTION

1 pkg pasta,your favorite allergy-friendly kind or - Choose zucchini/squash noodles or ribbons, spaghetti squash, rice noodles/pasta, mashed potatoes, or potato strings, and rice of any kind.

SAUTE INGREDIENTS

4 cloves garlic - minced
2 cups celery - sliced (about 4 ribs)
1 cup onion - chopped (your favorite)
1/2 cup vegetable broth - divided, add more if needed
1/4 cup white cooking wine
6 medium Brussels sprouts - chopped
5 cups mushrooms - sliced, variety pack
4 tbsp FBR Meat Substitute Wholesome Seasoning Blend
2 tbsp white miso

SAUCE INGREDIENTS

1 cup Farr Better Sour Cream - or purchase dairy-free sour cream
2 tbsp FBR Salt-Free All-Purpose Seasoning Blend - or any all purpose seasoning blend
1 tbsp Farr Better No-Salt Seasoning - or any no-salt seasoning
1 tbsp coconut aminos
1 tbsp Dijon Mustard
2 tsp tarragon - dried
1 tsp garlic pepper

Instructions

NOODLE/STARCH OPTIONS

Choose zucchini/squash noodles or ribbons, spaghetti squash, rice noodles/pasta, mashed potatoes, or potato strings, and rice of any kind. Cook accordingly.

STEP 1 SAUTE INGREDIENTS

FBR FYI: I found it to be faster and easier by prepping everything before cooking this meal.
First, clean celery, Brussels sprouts, and mushrooms with Earth’s Natural Fruit & Vegetable Wash to clean chemicals and toxins off your produce. Chop according to recipe instructions. Note: we found a variety pack of mushrooms and it tastes wonderful for this dish.
In a Non-stick 5 quart saute pan on medium-high heat add garlic, celery, onion, and 1/4 cup vegetable broth. Saute for about 3 minutes stirring occasionally as it becomes softer.
Increase to high heat. After about a minute, pour in the white cooking wine and allow to sizzle for about 30-40 seconds while stirring gently. That allows it to deglaze the pan. Then turn heat down to medium heat again.
Add the other 1/4 cup of vegetable broth, Brussels sprouts, mushrooms, FBR Meat Substitute Wholesome Seasoning Blend, and white miso to the mixture. Cook together for another 5 minutes stirring occasionally. Brussels sprouts and mushrooms will become tender and browned. Mushrooms contain a lot of water. But if the pan seems too dry you can always add a little more vegetable broth.

STEP 3 ADD SAUCE INGREDIENTS

Add remaining ingredients to the pan and cook another 7-10 minutes until vegetables are tender and the mixture is creamy.

COMPLETE THE MEAL

Once you cooked your noodle/starch choice and put on a plate. Pour your delicious creamy stroganoff mixture on top.

TOPPING OPTIONS

A beautiful and delicious enhancement is dairy-free parmesan sprinkles on top. A mouthwatering idea is to add sizzling meatless crumbles or veggie sausages. Serve immediately and Enjoy!!

Notes

Thank you for choosing Farr Better Recipes. FEEL GOOD and ENJOY LIFE!

Keep Scrolling to view Step by Step photos and Instructions

FYI: I will share with you many kitchen utensils and equipment that I use to make this recipe go quick and easy.

With that in mind, prep time on this recipe may vary depending on the kitchen equipment you use or if you cut and prep things by hand.

the photos and links for more details about the products, purchasing options, prepping ingredients, and their health benefits.

Clean your celery, Brussels sprouts, and mushrooms

Here’s my recommendation:

Most importantly, it’s a good idea to wash your vegetables. Even though Brussels sprouts are a part of the produce with the lowest levels of pesticide residue, it’s always a good practice to wash your produce.

Nearly 70 percent of the fresh produce sold in the U.S. contains residues of potentially harmful chemical pesticides, according to EWG’s analysis.

Dirty Dozen List

Clean 15 List

All things considered, wash them thoroughly with Earth’s Natural Fruit & Vegetable Wash to clean 95% or more of the chemicals and toxins off your produce.

Above all, this is my ♥favorite veggie wash and has my stamp of approval. Click the photo or the link to order yours today. I just did. It’s a great gift-giving idea.

It must be amazing if Twin Cities Live shared it with everyone!

Step 1 Noodle/Starch Option

Cook accordingly to what you choose. If you choose the zucchini/squash noodles or ribbons, spaghetti squash you could add that into the pan on Step 3 with the sauce.

Zucchini/summer squash noodles or ribbons

Spaghetti Squash

Rice noodles/pasta

Mashed potatoes or potato strings

Rice of any kind

Add ingredients

into a Non-Stick 5 Quart Saute Pan on medium-high heat

Step 2 Saute Ingredients

4 garlic cloves minced

My favorite ‘quick and easy’ tool to use is the Garlic Twister

Similarly, find other Garlic Press and Mincers on my Fun and Easy Kitchen Equipment page.

FBR IDEA:

I like to use this tool instead of the garlic press because there isn’t any waste or lingering garlic smell in the garbage because you efficiently use the whole piece of garlic.

2 cups sliced celery

Here is a great video on how to slice celery with a knife with America’s Test Kitchen.

A nice handy tool to cut celery into slices is our Food Chopper Scissors.

3. Once they are sliced, you can add them to the saute pan.

1 cup chopped onion ~ pick your favorite one.

To chop onions without tears, I love this handy little Hand-Powered Food Chopper that my Auntie found. We use it all the time to chop ingredients.

1/4 cup Vegetable Broth

FBR IDEA:

You can make homemade vegetable broth or purchase it. However, I recommend low sodium broth’s because they are much better for our health.

Stir all these ingredients together for 3 minutes, stirring occasionally as it becomes softer. Increase the heat to high for about one minute.

1/4 cup White Cooking Wine

Pour in the white cooking wine and allow to sizzle for about 30-40 seconds stirring ingredients. That allows it to deglaze the pan. Then turn the heat down to medium again. Add the other 1/4 cup of vegetable broth and the following ingredients;

6 medium Brussels Sprouts chopped

See how to chop them on FBR Loves Brussels Sprouts page.

5 cups Mushrooms Chopped

We love getting a variety of mushroom packs whenever possible. The flavors are out of this world.

To speed up the process, try using a Food Processor or Mini Hand Chopper

4 tbsp FBR Meat Substitute Wholesome Seasoning Blend

2 tbsp White Miso Paste

Cook together for another 5 minutes stirring occasionally. Brussels sprouts and mushrooms will become tender and browned. Mushrooms contain a lot of water. But if the pan seems too dry you can always add a little more vegetable broth.

Step 3 Add Sauce Ingredients

Now you can put the remaining ingredients into the pan.

1 Cup Farr Better Sour Cream or purchase dairy-free sour cream

2 tbsp FBR Salt-Free All-Purpose Seasoning Blend

1 tbsp Farr Better No-Salt Seasoning

If you don’t have this available, you can use any salt-free seasoning blend.

1 tbsp coconut aminos

1 tbsp Dijon Mustard

2 tsp Tarragon

1 tsp Garlic Pepper

Once everything is in the pan, cook another 7-10 minutes until vegetables are tender and the mixture is creamy.

Ultimately, you will have a beautiful fragrant creamy mushroom stroganoff mixture.

Complete the Meal for the Farr Better Creamy Mushroom Stroganoff

Pick your noodle or starch and put on a plate.

Pour your delicious creamy stroganoff mixture on top.

Topping Options for the Farr Better Creamy Mushroom Stroganoff

Add Dairy-Free Parmesan Style Cheese sprinkles on top

Include meatless crumbles or veggie sausages if you want on top of the mixture.

Topping Ingredient Options: Veggie Burger Crumbles

We enjoy many kinds of veggie burgers. From homemade to purchasing them for convenience.

The ones we like the best are from Beyond Meat. It is less expensive to purchase the 1 lb package compared to the patties. But do what is most convenient for you. I just chop these up in the pan into crumbles. Sprinkle your favorite FBR Seasoning Sprinkles.

Our next favorite veggie burger choice is from Hilary’s. This is an amazing company. Pick from any one of their flavors to accommodate your taste and dietary restrictions. Again, just use your Veggie Burger Chopper

Feel free to try veggie sausages. Cook these sizzling sausages and chop them up into small pieces or crumbles. By all means, add as a mouthwatering topping.

Finally, Serve and Enjoy your Farr Better Creamy Mushroom Stroganoff!!

Interesting Mix of Fact and Fancy

How did it come to be? The story of beef stroganoff is a mix of fact and fancy. A popular legend says the dish was created by a French chef in the employ of the Stroganov family. As the story goes, Count Stroganov had such poor teeth he could no longer eat steak. A dish of tender bits of beef in a creamy sauce fit the bill. At least that’s what the tourists are told.

At the time, Russian aristocracy loved everything French so it’s easy to imagine the richest family in Russia had a French chef. That part rings true. As such, the original recipe for beef stroganoff was a marriage of French cuisine (seasoning with mustard) and Russian tastes (a good dollop of sour cream). The recipe was first published in a popular Russian cookbook in 1871 and soon became a favourite in home kitchens and restaurants.

More if this interesting story at Grainews.

Farr Better Ketchup

NO OIL, NO VINEGAR, Whole-Foods, Plant-Based, Allergy-friendly Farr Better Ketchup.

I needed to make a quick and easy ketchup that my grandson could eat and that was safe for his dietary restrictions. And one that was easy for him to make at the ripe old age of 6.

He can’t have gluten, wheat, dairy, yeast, soy, oats, vinegar and we avoid oils as well. I know you will enjoy this healthy version of ketchup from Farr Better Recipes_®.

Those added fillers, oils, fructose sugar, etc… aren’t good for any of us. This one turned out really good. I share different ingredient ideas to accommodate many dietary restrictions and also cater to my friends in the vegan community.

What are the main ingredients of ketchup?

The main ingredients of ketchup are tomatoes, sweeteners, vinegar, salt, spices, flavorings, onion, and/or garlic. The types of sweetener used are usually granulated cane sugar or beet sugar. Other sweeteners include dextrose or liquid sugar in the form of corn or glucose syrup. From “How Products are Made”

What are the ingredients of Heinz ketchup?

A bottle of classic Heinz ketchup contains tomato concentrate “from red ripe tomatoes,” distilled vinegar, high fructose corn syrup, corn syrup, salt, onion powder, spice, natural flavor. From “Extra Crispy”

IMPORTANT INFORMATION TO KNOW:

Eliminate or modify any ingredients to accommodate your dietary restrictions.

This Farr Better Ketchup recipe is Allergy-Friendly:

FREE OF: Gluten, Oats, Soy, Wheat, Dairy, Eggs, Fish, Oil, Shellfish, Starch, Gum

Use suggested ingredients and ALL FARR BETTER RECIPES are:

Plant-Based, Vegan, Vegetarian, Gluten-Free, Dairy-Free, Wheat-Free with most No Added Salt

I try really hard to find you products that have No Oil, No-MSG, Organic and that are Non-GMO. You can conveniently order them on my website.

Click the underlined ingredient links and photos below that will show you valuable information like;

♦ how to prep the ingredients

(wash all produce, soak or marinate, etc…)

♦ what cut is preferred for each recipe

(minced, diced, chopped, sliced, etc…)

♦ how to prepare the ingredients

The ingredient links will also provide the health benefits, nutrients, and resources that can help accommodate illnesses, diseases, autoimmune deficiencies, and food allergies.

Some symbols to look for when shopping for ingredients:

I want to provide as much as I can to make cooking fun and easy.

Click on the equipment photos and underlined links to see what I like to use when making these delicious recipes. Included in the links are eco-friendly details about the product and easy ordering options if you need to add these to your kitchen collection.

I have done a lot of research to find highly rated healthy products. I’m not afraid to use equipment to make cooking fun and easy!

So what makes this oil-free ketchup so amazing?

Tomato Paste
Water
Lemon Juice
Organic Maple Syrup
Onion Powder
Oregano
Dry Mustard
Cumin
Nutmeg
Black Pepper
Garlic Powder

Sweetener Ideas:

This would replace the organic maple syrup if you wanted a different option.
Molasses
Coconut Nectar
Brown Rice Syrup
Organic Locally Grown Honey

Now let’s prepare this delicious meal.

Add all ingredients into a small blender or food processor

2 cups tomato paste = 3 (6oz) cans

1/2 cup + 2 tbsp water

1/2 cup + 1 tbsp lemon juice

Here are some Lemon Lime Citrus Squeezer options I enjoy using to maximize the juice amount. If this doesn’t work, you can purchase an allergy-friendly lemon juice product as an option.

Hand-Held Lemon Squeezer

Wooden Lemon Reamer

Citrus Juicer

3 tbsp Maple Syrup

or you can choose one of these options to accommodate your diet restrictions: Molasses, Coconut Nectar, Brown Rice Syrup or Organic Locally Grown Honey

2 tsp Onion Powder 1 tsp Oregano

1/2 tsp Dry Mustard

1/8 tsp Cumin

1/8 tsp Nutmeg

1/8 tsp Ground Black Pepper

1/8 tsp Garlic Powder

Blend until smooth and creamy about 2-3 minutes. Add a little at a time more water or lemon juice to achieve the desired consistency.

Store it in an airtight container. Click the photo to see our online options to store and label your food.

Store in an airtight container and refrigerate. It lasts for about 2 months.

Where to use Farr Better Ketchup

Makes a wonderful condiment for burgers, brats, hot sandwiches, dip for French fries, tater tots, etc…I think you know your favorite foods to use this in.

Some people that I know consider Ketchup to be a Food Group, hahaha. Enjoy my friends!

Farr Better Ketchup

This one turned out really good. I share different ingredient ideas to accommodate many dietary restrictions and also cater to my friends in the vegan community. NO OIL, NO VINEGAR, Whole-Foods, Plant-Based, Allergy-friendly Farr Better Ketchup.

No ratings yet

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Course: Common Condiments

Cuisine: American

Diet: Gluten Free, Low Salt, Vegan, Vegetarian

Benefits: Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Gum-Free, Oil-Free, Plant-Based, Salt-Free, Shellfish Free, Soy-Free, Starch-Free, Vegan, Vegetarian, Vinegar-Free, Wheat-Free

Difficulty: Really Easy

Yield: 3 cups

Prep Time: 15

Total Time: 15

Calories:

Author: Lynette Farr

Equipment

Ingredients

2 cups tomato paste - equivalent to 3 (6oz) cans
1/2 cup water - + 2 tbsp
1/2 cup lemon juice - + 1 tbsp
1/4 cup pure maple syrup - or sugar substitute
3 tsp onion powder
1 tsp oregano
1/2 tsp dry mustard
1/8 tsp cumin
1/8 tsp nutmeg
1/8 tsp black pepper - ground
1/8 tsp garlic powder

Instructions

Add all ingredients into a small blender. Blend for 2-3 minutes until the mixture is creamy smooth ketchup. Scrape the sides a few times to thoroughly mix ingredients. To make creamier, add more a little water or lemon juice to desired texture.
Store in an airtight container and refrigerate. It lasts for about 2 months.

Notes

Thank you for choosing Farr Better Recipes_®.

Who invented Ketchup?

Henry John Heinz has been selling ketchup since 1876. Legend has it that Henry John Heinz invented ketchup by adapting a Chinese recipe for so-called Cat Sup, a thick sauce made from tomatoes, special seasoning and starch. Food engineer Werner Stoll of the Heinz company is positive: “H.J. Heinz invented ketchup. From Made for Minds

Instead, ketchup has its origins in China and began as a pickled fish sauce. After a few hundred years and several different versions, the ketchup we know and love today was created. From The History of Ketchup by The Spruce Eats

Farr Better Oil Free Mayonnaise

Welcome to this great oil-free mayonnaise alternative.

Many allergy-friendly mayonnaise substitutes use tofu as one of the main ingredients which are a soy product. Most of my kids and other people I know are allergic to soy. So, I have come up with a soy-free and oil-free mayonnaise version. This is so exciting.

Many people love using this recipe in many different ways because of the delicious taste and thicker texture.

IMPORTANT INFORMATION TO KNOW:

Eliminate or modify any ingredients to accommodate your dietary restrictions.

This Farr Better Oil-Free Mayonnaise recipe is Allergy-Friendly:

FREE OF: Gluten, Oats, Soy, Wheat, Dairy, Eggs, Fish, Oil, Shellfish, Yeast, Starch

Use suggested ingredients and ALL FARR BETTER RECIPES are:

Plant-Based, Vegan, Vegetarian, Gluten-Free, Dairy-Free, Wheat-Free with most No Added Salt

I try really hard to find you products that have No Oil, No-MSG, Organic and that are Non-GMO. You can conveniently order them on my website.

Click the underlined ingredient links and photos below that will show you valuable information like;

♦ how to prep the ingredients

(wash all produce, soak or marinate, etc…)

♦ what cut is preferred for each recipe

(minced, diced, chopped, sliced, etc…)

♦ how to prepare the ingredients

The ingredient links will also provide the health benefits, nutrients, and resources that can help accommodate illnesses, diseases, autoimmune deficiencies, and food allergies.

Some symbols to look for when shopping for ingredients:

I want to provide as much as I can to make cooking fun and easy.

I have done a lot of research to find highly rated healthy products. I’m not afraid to use equipment to make cooking fun and easy!

So what makes this Farr Better Oil-Free Mayonnaise so amazing?

Raw Cashews
Aquafaba
Water
Lemon Juice
Egg Replacer
White Wine Vinegar
Dijon Mustard
Sugar Substitutes
Onion Powder
Salt Substitutions

Now let’s prepare this delicious meal.

Soak The Cashews

In a small bowl or glass jar, soak cashews in water. I prefer my mayo glass jars so I can cover it with a lid. Let sit for a few hours or overnight (I prefer overnight because they become soft for blending the next day.) It will reduce blending time and make it a smooth and creamy texture.

Prep the cashews after soaking

Use a strainer to drain out old cashew water.

Rinse under lukewarm water.

Add cashews to the blender.

Add 1 cup dairy-free aquafaba

Aquafaba is a whipped up white foam type texture to add fluff to a recipe. I have a recipe using chickpea liquid.

But for my grandson who allergic to soy, we stay away from chickpeas. Instead, I tested out the liquid of white kidney beans and by golly, it worked exactly the same. Now he can eat this awesome recipe too.

Make aquafaba in a small bowl with the hand mixer. You can find the recipe and information by clicking the link in the ingredient list and photo.

Add remaining ingredients to the blender

Add 1/2 cup water to the blender

Add 1 tbsp lemon juice

Here are some Lemon Lime Citrus Squeezer options I enjoy using to maximize the juice amount. If this doesn’t work, you can purchase an allergy-friendly lemon juice product as an option.

Hand-Held Lemon Squeezer

Wooden Lemon Reamer

Citrus Juicer

In a small bowl, add 1 tbsp Egg Replacer with 1/4 cup water. Use a fork or a baby whisk to mix thoroughly to smooth out the clumps.

2 tsp White Wine Vinegar

1 tsp dijon mustard

1/2 tsp Sugar Substitutes ~ Click link or photo to see choices that accommodate your dietary restrictions.

1/4 tsp Onion Powder

1/4 tsp Salt Substitutions ~ Click link or photo to see choices that accommodate your dietary restrictions.

Blend all the ingredients on high for 3-5 minutes until desired creamy consistency.

I discovered that using the Immersion Blender after using the Ninja also helps make it creamier. Adding more water can help you get the consistency you desire.

Other ingredient options

To create the flavor of your choice, here are some other ingredient options; 1/2 teaspoon Tahini, 2 tablespoons Apple Cider Vinegar, 1/4 teaspoon xanthan gum

Ideas to use this delicious oil-free mayonnaise

Use this recipe as a substitute for mayonnaise. You can also use it as a veggie dip, sandwich spread, wraps, lettuce wraps, tortilla roll-ups, veggie burgers, sauce, dressing and dip for your potato fries and tater tots. It is used throughout my Farr Better Recipes_®. Have fun and be creative with the use of this recipe.

Farr Better Oil-Free Mayonnaise

Why is it better to make your own condiments? Because the ingredients are raw and authentic, which makes them allergy-friendly. The best part is you can pronounce all the list of ingredients!! And, there are no added chemicals or preservatives. With that being said, the flavors prevail with deliciousness.

No ratings yet

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Course: Common Condiments, Condiment and/or Dip

Cuisine: American, FBR Signature

Diet: Gluten Free, Vegan, Vegetarian

Benefits: Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Gum-Free, NON-GMO, Oat-Free, Oil-Free, Plant-Based, Shellfish Free, Soy-Free, Starch-Free, Sugar-Free, Vegan, Vegetarian, Wheat-Free

Difficulty: Easy

Yield: 1 1/4 cups

Prep Time: 10

Soaking Cashews and Aquafaba: 1 10

Calories:

Author: Lynette Farr

Equipment

Ingredients

1 cup raw cashews - unsalted preferred
1 cup aquafaba - Click ingredient link for recipe on FBR website
1/2 cup water
1 tbsp lemon juice - freshly squeezed
1 tbsp Egg Replacer - Mix with 1/4 cup water
2 tsp white wine vinegar
1 tsp dijon mustard
1/2 tsp sugar substitutes
1/4 tsp onion powder
1/4 tsp salt substitutions

Instructions

SOAK CASHEWS

In a small bowl or glass jar, soak cashews in water. I prefer my mayo glass jars so I can cover it with a lid. Let sit for a few hours or overnight (I prefer overnight because they become soft for blending the next day.) It will reduce blending time and make it a smooth and creamy texture.

PREP CASHEWS AFTER SOAKING

Use strainer to drain out old cashew water. Rinse under lukewarm water. Add cashews to the blender.

MAKE THE AQUAFABA

Make aquafaba in a small bowl with a hand mixer. You can find the recipe and information by clicking the link in the ingredient list.

ADD REMAINING INGREDIENTS TO BLENDER

To add the Egg Replacer, mix in a small bowl 1 tbsp powder with 1/4 cup water. Whisk together until there are no clumps. Then add the mixture to the blender.
Blend all the ingredients on high for 3-5 minutes until desired creamy consistency.
I discovered that using the Immersion blender after using the Ninja also helps make it creamier. Adding more water can help you get the consistency you desire.

OTHER INGREDIENT OPTIONS

To create the flavor of your choice, here are some other ingredient options; 1/2 teaspoon Tahini, 2 tablespoons Apple Cider Vinegar, 1/4 teaspoon xanthan gum. I like to give other options to accommodate many dietary restrictions. It wouldn't be soy-free but it's delicious with 2 tsp organic white miso.

Notes

Thank you for choosing Farr Better Recipes. We believe everyone deserves to FEEL GOOD and ENJOY LIFE!

Educate Yourself

When purchasing a packaged ingredient, it’s important to look for certified logos like; USDA Organic, Non-GMO, Gluten-Free, Vegan, and BPA Free Lined Cans. I choose these products because of my research and the safety they provide our family. If you can’t find the exact product listed, find a similar one available to you. At least you know what to look for in a product that is safely packaged before you purchase it.

Remember if you have an allergy to an ingredient, eliminate it from the recipe.

According to the “Clean Proteins” chart, cashews made it on the list!!

Farr Better Oil-Free Coleslaw

I like to create recipes like this “Farr Better Oil-Free Coleslaw” especially for people who have multiple dietary restrictions. Furthermore, I love catering to our community of friends who eat this way “by choice”. They really appreciate and enjoy these allergy-friendly plant-based recipes.

When creating recipes, I like to introduce other “not so common” ingredients to enhance the recipe. Invent and Inspire!

Remember you can always take out ingredients that are not on your “safe list”. That’s why I provide a variety of ideas for you.

IMPORTANT INFORMATION TO KNOW:

Eliminate or modify any ingredients to accommodate your dietary restrictions.

This Farr Better Oil-Free Coleslaw recipe is Allergy-Friendly:

FREE OF: Gluten, Oats, Soy, Wheat, Dairy, Eggs, Fish, Oil, Shellfish, Yeast

Use suggested ingredients and ALL FARR BETTER RECIPES are:

Plant-Based, Vegan, Vegetarian, Gluten-Free, Dairy-Free, Wheat-Free with most No Added Salt

I try really hard to find you products that have No Oil, No-MSG, Organic and that are Non-GMO. You can conveniently order them on my website.

Click the underlined ingredient links and photos below that will show you valuable information like;

♦ how to prep the ingredients

(wash all produce, soak or marinate, etc…)

♦ what cut is preferred for each recipe

(minced, diced, chopped, sliced, etc…)

♦ how to prepare the ingredients

The ingredient links will also provide the health benefits, nutrients, and resources that can help accommodate illnesses, diseases, autoimmune deficiencies, and food allergies.

Some symbols to look for when shopping for ingredients:

I want to provide as much as I can to make cooking fun and easy.

I have done a lot of research to find highly rated healthy products. I’m not afraid to use equipment to make cooking fun and easy!

So what makes this Oil-Free Coleslaw so amazing?

Cabbage
Carrots
Brussels sprouts
Bell Pepper
Green onions
Farr Better Oil-Free Mayonnaise
Dairy-Free Vanilla Yogurt
White Wine Vinegar
Farr Better No-Salt Seasoning
Onion Powder
Sugar Substitutes
Black Pepper
Smoked Paprika

Now let’s prepare this delicious meal.

Chopped, shredded, Sliced Ingredients

Option 1: Food Processor or Option 2: shred and chop by hand with a knife or grater

Prepare Ingredients:

Pick your favorite cabbage colors. We enjoy purple and green. Shred in food the food processor one chunk at a time to equal 4 cups. Or, shred by hand to equal 4 cups.

2 cups Shredded Carrots

1 cup Shredded Brussels Sprouts in a food processor or chop by hand

I have a fun Brussels sprout story to tell you.

My wonderful recipe editor taught me how to spell this one correctly right from the beginning of starting this business. So I make sure to always spell Brussels with a capital “B” and an “s” at the end, just like the capital of Belgium.

Keep this knowledge in your back pocket, and see how many places and people misspell this one. A very well known grocery store misspells it on their grocery receipt. I chuckle that they have it wrong.

Back to our recipe…

Add your fresh cut pieces into a bowl.

1 cup Chopped Bell Peppers = 1 medium size bell pepper

Pick your favorite color/flavor of bell peppers. If you want all the colors, just cut a 1/4 piece off of each one to equal 1 cup. It doesn’t have to be exact.

Chop the bell peppers by hand with a knife or use any of the veggie choppers like Food chop Vegetable Dicer or Hand-Powered Food Chopper.

Add peppers to the bowl.

Add 3/4 cup Chopped Green Onions

To Prep The Green Onions

Rinse onions under cool tap water and remove any wilted part or cut off damaged green parts you don’t want. You can layout the onions in a row and cut off the stringy root ends and dispose of them. Cut off 2″ or less of the green ends to get a fresh green onion to work from.

Then start chopping into small pieces.

Add the chopped green onions to the bowl and mix it through with your hands or tongs.

If you are in a real hurry, you can purchase coleslaw already pre-cut in a 14 oz bag. I want to give you options.

Set aside and let’s get the dressing put together.

Prepare Dressing Ingredients

Add dressing ingredients to a 2nd bowl.

1/2 cup Farr Better Oil-Free Mayonaise

2 tbsp Dairy-Free Yogurt. You can use either the regular or unsweetened, plain or vanilla flavor. I prefer the vanilla flavor.

2 tbsp White Wine Vinegar

1 tsp Farr Better No-Salt Seasoning

You can choose one of our Salt Substitutions to create your own unique taste, or your own N0-Salt Seasoning to replace the Farr Better No-Salt Seasoning.

1 tsp Onion Powder

1 tsp Sugar Substitutes ~ Click link or photo to see choices that accommodate your dietary restrictions.

1/2 tsp Ground Black Pepper

1/4 tsp Smoked Paprika

Add all the dressing ingredients together in a small bowl. Stir so thoroughly mixed together.

The dressing alone takes 10 minutes to make and yields 3/4 cup.

I say this in case you want to use this dressing on a regular salad or topping on sandwiches and wraps.

Final Step

Stir dressing mixture with the vegetables until well combined. Chill in the refrigerator for an hour before serving for best results.

Did you know with this recipe format you can change the serving size which will change your ingredient quantity?

Farr Better Oil-Free Coleslaw

Why is this Farr Better Coleslaw? Whole-Food, Plant-Based, Allergy-Friendly. It includes Farr Better Oil-Free Mayonnaise! I love cooking foods from scratch. It's exciting to create a "common dish" like coleslaw and make a healthy version, for people to enjoy.

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Course: Side Dishes

Cuisine: American, FBR Signature

Diet: Gluten Free, Low Salt, Vegan, Vegetarian

Benefits: Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Gum-Free, No MSG, NON-GMO, Oat-Free, Oil-Free, Plant-Based, Shellfish Free, Soy-Free, Starch-Free, Vegan, Vegetarian, Wheat-Free

Difficulty: Easy

Prep Time: 20

Total Time: 20

Servings: 6 Servings

Calories:

Author: Lynette Farr

Equipment

Ingredients

CHOPPED, SHREDDED, SLICED INGREDIENTS

4 cups cabbage - shredded, we enjoy purple and green
2 cups carrots - shredded, have fun and use a rainbow of colored carrots
1 cup Brussels sprouts - chopped; optional ingredient
1 cup bell peppers - chopped, pick your favorite color pepper or use a little of each
3/4 cup green onions - with tops, chopped

DRESSING INGREDIENTS

1/2 cup Farr Better Oil Free Mayonnaise -
2 tablespoons Dairy-Free Vanilla Yogurt - add more to your liking for taste and texture
2 tablespoons white wine vinegar
1 teaspoon Farr Better No-Salt Seasoning - or choose from our Salt Substitutions
1 teaspoon onion powder
1 teaspoon sugar substitutes
1/2 teaspoon black pepper - ground
1/4 teaspoon smoked paprika

Instructions

IF USING A FOOD PROCESSOR

Shred the cabbage, carrots, and Brussels sprouts
Pour shredded vegetables into a mixing bowl
Add the chopped bell peppers and chopped green onions into the bowl and mix lightly with hands or tongs.

IF CHOPPING BY HAND WITH A KNIFE OR GRATER

Add to a mixing bowl the cabbage, carrots, Brussels sprouts, bell peppers, and green onion. Mix lightly with hands or tongs.

COMBINE DRESSING INGREDIENTS TO 2ND MIXING BOWL

Add all the dressing ingredients together in a small bowl. Stir so thoroughly mixed together. The dressing alone takes 10 minutes to make and yields 3/4 cup. I say this in case you want to use this dressing on a regular salad or topping on sandwiches and wraps.
Yogurt Note: You can use either the regular or unsweetened, plain or vanilla flavor. I prefer the vanilla flavor.

TOSS TOGETHER

Stir dressing mixture with the vegetables until well combined. Chill in the refrigerator about 1 hour before serving for best results.

Notes

Thank you for choosing Farr Better Recipes. We believe everyone deserves to FEEL GOOD and ENJOY LIFE!

Why Organic?… Always try to use Organic products to avoid high pesticide residue on your food. Certified Organic means NO… GMOs, synthetic pesticides, roundup herbicides, hexane, sewage sludge, growth-promoting antibiotics or ractopamine drug residues. Keep you and your family safe, buy Organic!

Why wash your produce?… Earth’s Natural Fruit & Vegetable Wash was scientifically developed to clean produce and help it taste better… the way Mother Nature made it. Our wash is highly effective on both whole and processed produce. It is a plant-based concentrate designed to remove 95% or more chemicals and harmful toxins.

It’s very important to protect you, your family and loved ones by washing the produce before you eat it. Look at the water through a clear glass after a wash to see what gets pulled out of your produce, for example, strawberries. Then tell yourself and your family, “Here, drink this”. 100% of the time people will never drink the contaminated water ever. Knowing what you know, don’t let anyone eat produce before it’s cleaned. Let’s start living a healthy lifestyle.

FBR HINT: Wash ahead to save time preparing your meals. Available for sale on FBR website.

Special Note: If you have severe allergies, find packaged ingredients made from an allergy safe facility. Manufacturers must state that information on the product.

Farr Better Topping Sprinkles

This is a fun sprinkle topping to enhancing appetizers, meals or desserts. It’s a light, crumble mixture with a very nice flavor. Mentioned below are other ingredients to add a variety of flavors to this topping to compliment any meal.

I enjoy sprinkling this on my Caesar Salad, Bruschetta, Ice Cream, Soups, sautéed veggies and anything else you need a topping on. These ideas are just to name a few. I will include this delicious topping idea with other published Farr Better Recipes. I know you will enjoy the, “Farr Better Topping Sprinkles”.

Farr Better Topping Sprinkles

When purchasing a packaged ingredient, it's important to look for certified logos like; USDA Organic, Non-GMO, Gluten Free, Vegan because then it's dairy free and BPA Free Lined Cans. I choose these products because of my research and the safety they provide our family. If you can't find the exact product listed, find a similar one available to you. At least you know what to look for in a product that is safely packaged before you purchase it. Remember if you have an allergy to an ingredient, eliminate it from the recipe.

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Course: Accompaniment

Cuisine: FBR Signature

Prep Time: 10

Total Time: 10

Servings: 15 Servings

Calories:

Author: Lynette Farr

Ingredients

CHOP FIRST

1/4 cup raw cashews - or try walnuts, almonds, pecans in place of cashews

REMAINING INGREDIENTS

2 tablespoons gluten free breadcrumbs
2 tablespoons Nutritional Yeast Flakes
1 teaspoon Stoneground Mustard
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon rosemary leaf
1/4 teaspoon thyme
1/8 teaspoon Himalayan Sea Salt

OPTIONAL

1 teaspoon seeds - hemp or pumpkin seeds bring nice flavor to mixture
1/4 teaspoon almond flour - for drier texture, add amount to your liking

Instructions

EQUIPMENT

Small food processor

PART 1

Place cashews in food processor and grind into very small pieces, a fine meal texture. It's important not to over grind or you will end up with a smooth texture. Remember you can also add other nuts (walnuts, almonds, pecans in place of cashews) .
You can add other seeds (hemp or pumpkin seeds) that bring a nice flavor to the mixture. I leave this optional due to the variety of dietary restrictions and variety of meal combinations.

ADD REMAINING INGREDIENTS IN BLENDER

Add bread crumbs
Add nutritional yeast flakes
Add stoneground mustard
Add black pepper
Add garlic powder
Add rosemary leaf
Add thyme
Add sea salt - Dr. Axe says, "Pink Himalayan salt is often said to be the most beneficial as well as the cleanest salt available on this planet today. Pink Himalayan sea salt contains over 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron, so it does more than just make your food taste better." This is the guilt-free option.
Pulse 2-3 second bursts. Taste and adjust salt and nutritional yeast for cheesier flavor. Store in an airtight container for up to a month and refrigerated for up to 2 months. Share with us how you like to use this topping on your favorite dishes.

OPTIONAL

Add a small amount to match desired consistency Bob's® Red Mill Almond Flour
Add a small amount to match desired consistency Bob's® Red Mill Rice Flour
Add hemp or pumpkin seeds to bring a nice flavor to mixture. Find at the bulk section of your co op.

Notes

Special Note: If you have severe allergies, find ingredients made from an allergy safe facility. Manufacturers must state that information on the product.

Thank you for choosing Farr Better Recipes. We believe everyone deserves to FEEL GOOD and ENJOY LIFE!

Farr Better Sour Cream and Seasoned Sour Cream

This is a delicious, allergy friendly sour cream that can be used as a topping on everything you would normally use as a topping.

When I create condiments, I do a taste test of the best allergy friendly store bought version of the product so I have something to compare it too. I want to get the taste as close as I can to the real thing. And I get so excited when it comes to life and the whole family thinks it is absolutely amazing.

Hopefully you will make this is a permanent addition to your refrigerator as well.

FARR BETTER SOUR CREAM AND SEASONED SOUR CREAM

Why Organic?… Always try use Organic products to avoid high pesticide residue on your food. Certified Organic means NO… GMO’s, synthetic pesticides, roundup herbicides, hexane, sewage sludge, growth-promoting antibiotics or ractopamine drug residues. Keep you and your family safe, buy Organic! Remember if you have an allergy to an ingredient, eliminate it from the recipe.

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Course: Accompaniment

Cuisine: FBR Signature

Prep Time: 15

Total Time: 19

Servings: 12 Servings

Calories:

Author: Lynette Farr

Ingredients

1 cup raw cashews
1/4 cup fresh water
1 1/2 tablespoons lemon juice - freshly squeezed
1 1/2 tablespoons coconut milk - the thick cream part on top
2 teaspoons almond milk
1 1/2 teaspoons dairy free vanilla yogurt
1/2 teaspoon apple cider vinegar
1/2 teaspoon Himalayan Sea Salt
1/2 teaspoon guar gum powder

Instructions

EQUIPMENT

Blender - high speed
Strainer, colander
Hand Held Lemon Squeezer - optional piece to make fresh squeezed lemon juice
Wooden Lemon Reamer - optional piece to make fresh squeezed lemon juice
Citrus Juicer - optional piece to make fresh squeezed lemon juice

SOAK CASHEWS

In a small bowl, cover cashews with water. Let sit for a few hours or overnight. (I prefer overnight because they become soft for blending the next day.

PREP CASHEWS

Use strainer to drain out old cashew water
Rinse under lukewarm water
Add cashews to blender

ADD REMAINING INGREDIENTS TO BLENDER

Add fresh water
Add Lemon Juice - fresh squeezed or use equipment mentioned above for ease.
Add coconut milk cream. Let can sit for a day and scoop the cream part on top.
Add both yogurts
Add apple cider vinegar
Add sea salt - Dr. Axe says, "Pink Himalayan salt is often said to be the most beneficial as well as the cleanest salt available on this planet today. Pink Himalayan sea salt contains over 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron, so it does more than just make your food taste better." This is the guilt-free option.
Add Guar Gum
Blend until smooth and creamy. Cover and chill for 2-3 hours before serving. Enjoy!

SEASONED SOUR CREAM

If you want to spice it up, add 1-2 teaspoons of Chef Paul Prudhomme's Magic Seasoning Blends® Blackened Redfish Magic. Add as much seasoning as you like to reach your satisfaction. This replicates the seasoned sour cream you get with fries at a restaurant. By Farr our favorite discovery.
Stir completely and definitely enjoy with potato fries, sandwich spread, FBR Veggie Burger Melt and whatever else you can be creative using it with. Possibilities are plenty.

Notes

Special Note: If you have severe allergies, find ingredients made from an allergy safe facility. Manufacturers must state that information on the product.

Thank you for choosing Farr Better Recipes. We believe everyone deserves to FEEL GOOD and ENJOY LIFE!

We give you quick & easy recipes to help manage illnesses and resources so you can FEEL GOOD AND ENJOY LIFE!!!

Oil Free

Want a Creamy Mushroom Stroganoff to impress friends and family? Well, here it is! Our Farr Better Creamy Mushroom Stroganoff.

Did you know…

Please Remember:

This Allergy-Friendly Creamy Mushroom Stroganoff Recipe is FREE OF:

So what makes this delicious hearty Farr Better Creamy Mushroom Stroganoff so amazing?

Farr Better Creamy Mushroom Stroganoff

Equipment

Ingredients

NOODLE/STARCH OPTION

SAUTE INGREDIENTS

SAUCE INGREDIENTS

Instructions

NOODLE/STARCH OPTIONS

STEP 1 SAUTE INGREDIENTS

STEP 3 ADD SAUCE INGREDIENTS

COMPLETE THE MEAL

TOPPING OPTIONS

Notes

Keep Scrolling to view Step by Step photos and Instructions

FYI: I will share with you many kitchen utensils and equipment that I use to make this recipe go quick and easy.

Clean your celery, Brussels sprouts, and mushrooms

Here’s my recommendation:

Step 1 Noodle/Starch Option

into a Non-Stick 5 Quart Saute Pan on medium-high heat

Step 2 Saute Ingredients

FBR IDEA:

FBR IDEA:

NEXT:

Step 3 Add Sauce Ingredients

Complete the Meal for the Farr Better Creamy Mushroom Stroganoff

Topping Options for the Farr Better Creamy Mushroom Stroganoff

Finally, Serve and Enjoy your Farr Better Creamy Mushroom Stroganoff!!

NO OIL, NO VINEGAR, Whole-Foods, Plant-Based, Allergy-friendly Farr Better Ketchup.

What are the main ingredients of ketchup?

What are the ingredients of Heinz ketchup?

IMPORTANT INFORMATION TO KNOW:

Some symbols to look for when shopping for ingredients:

So what makes this oil-free ketchup so amazing?

Sweetener Ideas:

Now let’s prepare this delicious meal.

Add all ingredients into a small blender or food processor

Store it in an airtight container. Click the photo to see our online options to store and label your food.

Where to use Farr Better Ketchup

Farr Better Ketchup

Equipment

Ingredients

Instructions

Notes

Who invented Ketchup?

IMPORTANT INFORMATION TO KNOW:

Some symbols to look for when shopping for ingredients:

So what makes this Farr Better Oil-Free Mayonnaise so amazing?

Now let’s prepare this delicious meal.

Soak The Cashews

Prep the cashews after soaking

Add 1 cup dairy-free aquafaba

Add remaining ingredients to the blender

Other ingredient options

Ideas to use this delicious oil-free mayonnaise

Farr Better Oil-Free Mayonnaise

Equipment

Ingredients

Instructions

SOAK CASHEWS

PREP CASHEWS AFTER SOAKING

MAKE THE AQUAFABA

ADD REMAINING INGREDIENTS TO BLENDER

OTHER INGREDIENT OPTIONS

Notes

IMPORTANT INFORMATION TO KNOW:

Some symbols to look for when shopping for ingredients:

So what makes this Oil-Free Coleslaw so amazing?

Now let’s prepare this delicious meal.

Chopped, shredded, Sliced Ingredients

Option 1: Food Processor or Option 2: shred and chop by hand with a knife or grater

To Prep The Green Onions

Prepare Dressing Ingredients

Final Step