Tag: entertaining

Easy Breakfast Hash

Prep the ingredients the night before and you can have this breakfast ready quickly for any morning where you’d like to break the routine a little bit. A very yummy change of pace and proof positive that today is a new day!

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Easy Breakfast Hash

1 frozen safe sausage patty per person, about 1/4 cup of sausage. (We like Jones All Natural to avoid gluten, dairy, soy, and other fillers. Jimmy Dean Natural and Wegman’s Natural have been digested well, too)

1 cup diced potatoes, diced small (do the night before and cover with water in refrigerator to keep from browning)

1/4 cup each of diced bell peppers and onions (chop in advance to save time)

1 egg per person, whisked (optional – omit if egg allergy and add some mushrooms or zucchini)

1 sun-dried tomato, diced

a handful of fresh cilantro, chopped

2 scallions, chopped

pickled jalapenos (optional)

1/4 cup canola-based Mayo (such as Hellman’s Canola Mayo) mixed with 1 Tablespoon taco sauce and a dash or two of ground chipotle.

Directions

Heat about 3 Tablespoons of canola oil in a large skillet over medium-high heat. When oil is hot, add potatoes.

In another, smaller skillet or pot, add the frozen sausage with water and cook until finished. If the sausage is already cooked, such as the Jones brand, this won’t take very long. If you are cooking raw sausage, begin cooking it about 5 minutes before starting the potatoes.

Back to the large skillet, cook the potatoes for only a minute or two (longer if you cut them into larger pieces). Add the peppers and onions and cook until onions are beginning to turn translucent and potatoes are turning golden brown. Add the sausage.

Scramble the eggs in the pan that had the sausage. When finished, add the scrambled eggs to the hash.

Serve on plates and top with sun-dried tomatoes, scallions, cilantro, and taco mayo sauce. Of course, the kids like it with ketchup. 🙂

Vegan Gluten-Free Grapefruit Bars

grapefruit barsThe small addition of honey in this recipe softens the tones of raw grapefruit while leaving its extra-bright and unique flavor to shine. If you cannot tolerate honey, simply omit it and add an extra 1/4 cup of sugar or light syrup of your choosing. In this version of the classic citrus bar cookie,  we have omitted eggs, gluten, dairy, and soy. We made an egg version, too, but found that this recipe turned out better. You can also try this in tangerine, lemon or lime.

For the Crust

1/2 c. non-hydrogenated shortening or non-dairy margarine

4 oz. applesauce (I used one of those single serve snack cups. I like to keep them on hand for my child and to have fresh applesauce on hand for vegan baking)

2 cups gluten free flour mix

1/8 teaspoon salt

1/2 teaspoon vanilla

For the Filling

2.5 Tablespoons EnerG egg replacer mixed with 1/2 cup water

Zest of two grapefruits (about 2-3 Tablespoons)

Juice of two grapefruits (about 1 to 1 1/4 cup liquid) – juice into a separate liquid measure cup, not the bowl

1/4 c. honey

2/3 cup tapioca starch

pinch salt

1 tiny drop of allergen-free red liquid food coloring (optional)

Directions – CRUST

Preheat the oven to 350 degrees Fahrenheit.

Coat a 9X9 inch baking dish with a little bit of the shortening or with cooking spray.

In a large bowl using a beater or in a stand mixer, beat the shortening and sugar together until well-combined. Add the remaining ingredients and beat for another minute or two until the mixture begins sticking together. If it is too crumbly, add a bit of liquid.

Press the mixture into the dish and bake for 15 minutes. Bring it out of the oven and let cool for a bit while you finish the filling.

Directions – FILLING 

Stir together your egg replacer and set aside. (Note: if you do not have egg replacer and you are not allergic to eggs, use 4 eggs for this recipe. Alternatively, you can try flax or chia seed gel. If you do, let me know how it turns out as I have not tried a seed gel for this recipe yet.)

In a large bowl, add the tapioca starch and slowly whisk in the grapefruit juice until the starch is well combined. Add the remaining ingredients and whisk together until well combined. Pour the mixture gently on top of the cookie crust and return the pan to the oven.

Bake for approximately 25 minutes.* The edges will look set but the center will still be quite liquid. That is okay. Tapioca-based desserts tend not to be fully set until cooled completely.

*If using eggs in this recipe, bake about 30-35 minutes and make sure that the center is set before taking it out of the oven.

Let cool at room temperature for 15 minutes and then transfer to the refrigerator to further cool and set. It should be ready to cut and serve in about 2-3 hours.

What You Should Know About Wine if You Have Food Allergies

Wine Blog

Oftentimes, I see articles touting wine as a beverage that is safe for those with gluten intolerance and other food allergies, but you may want to read a little further, and if you are extra sensitive to gluten, milk, wheat, shellfish, possibly peanut/nut, and especially eggs, you may want to say nay to that offered glass if you are not aware of what exactly went into that particular wine.

As with everything you do, educate yourself and prepare yourself as much as possible to mitigate any events that will cause a bad night for you or those you love. Well armed with some facts, you will have a great New Year’s Eve.

But first, a little background about your conventional wineries. In America and many other countries, wineries are not held to the same labeling standards as some countries in the European Union (4) as well as food manufacturers to disclose allergenic ingredients used to make or refine their product. Almost all of the top 8 food allergens may be used during the making and refinement of the wine process. Also consider that the various pesticides used on grape crops typically do not get washed off. The pesticide-coated grapes go straight to crushing and processing (5) and thereby make every glass of conventional wine a potential equivalent of glass of wine plus pesticide cocktail. (I find it interesting that moderate wine-drinking is often lauded as a way to decrease cancer risk while this pesticide issue is rarely mentioned).

So, given this information, there is a potential for those with severe food allergies or sensitivities to harsh chemicals to suffer after having a glass of wine and not even know why.

So First, the Bad News  – Reasons That You May Have a Reaction to Wine

1. Wheat flour is often used to seal barrels and a little can get into wine. Also, hydrolyzed wheat gluten isolate may be used as a fining agent. (3) If you have Celiac disease or are extremely sensitive to gluten, you many want to pass on conventional wines and opt for a gluten-free beer (or gluten-free specific wine as mentioned below). Although vintners claim that whatever gluten is left should not be enough to be bothersome, there are no guarantees that the flour is completely removed from the final product. How much is left is not known to the consumer.

If you have your heart set on wine, don’t despair, there are some suggestions below. In the meantime, if you also like beer, here are some recommended gluten-free beers: Red Bridge, New Planet, and NGB brands indicate that they are also vegan. Omission uses traditional ingredients such as malted barley while indicating that they have removed the gluten (PLEASE DON’T CONSUME OMISSION IF YOU ARE VERY SENSITIVE as Barley contains gluten.)

IF YOU CAN TOLERATE 5-20 PPM of GLUTEN: We Insist that you try Omission. It is absolutely amazing!!!

We need more information on Bard’s and Estrella before we can make a recommendation.

glutenfree beers

2. People with migraine triggers, asthma and strong seasonal allergies (especially to mold) may want to stick with the white wines if no other allergies are present. The reason to avoid is that red wines are heavy in sulfites, tannins and histamines (same is true for dark beers) (2). All of these things can trigger a very bad headache, a full migraine episode, and (in some people) flushing, runny nose, swollen mucous membranes and – if allergic to sulfites or extra histamines – a life-threatening anaphylaxis reaction.

3. Conventional wine is not recommended for those with egg allergies. Those with egg allergies should be aware that egg whites (in the form of albumin or pulverized egg shells) are often stirred into the wine so that they will attach to the unpleasant-tasting tannins. This process helps the tannins drop to the bottom of the barrel and makes it easier for the distiller to remove as much of the tannins as possible from the final product. (1) How much of the egg powder that is left in the wine is not known to the consumer.

Also, egg allergy sufferers should be aware that Lysozyme, a substance derived from egg whites, may be used to inhibit lactic acid and bacteria during several stages of the wine-making process. It is typically not removed and remains in the final wine product. (3)

Lastly, egg allergy sufferers may become very sick, particularly from red wine if their allergy is specific to the sulfur in egg yolks. Red wines are very high in sulfites. Most who are allergic to sulfur will also react very negatively to the sulfites in red wine (and also to the sulfites and nitrites in cured meats and dried fruits).

4.  Those with milk allergy may find it important to note that casein is used to remove discoloration in white wines. (1)

5. Those with fish allergy should be aware that isinglass, a compound derived from the bellies of sturgeon fish, is used to refine both beer and wine. (2)

6. Shellfish allergy sufferers: chitin (pronounced “Kite-in”), a substance derived from crustaceans, may be used during the fining process of wine. (2)

7. Gelatin is also used during the fining process of wines. For those who are sensitive to animal proteins, this could pose a problem when consuming conventional wine. (2)

8. Those with peanut allergies that have cross-reaction to pea protein should known that pea protein isolate is sometimes used in the production of wine. But not always. Investigation is needed. (6)

9. Soy protein is sometimes used in the fining process. Ask your vintner if they use plant-derived proteins in fining and which ones. (6)

As with anything in life, risk lies in the unknown.  

We are still a long way from having the information we need at our disposal to make informed choices. Until you know exactly how your wine is made and processed, you take a risk. So, please be careful and do your homework. Hopefully, we’ve done some of the homework for you so that you don’t have to. There is some good news about wine. 

The Good News – Organic, Vegan and Gluten-Free Wines Exist (And So Does Labeling)

Disclaimer: After reading the information below, we recommend that you be extra safe and sure by contacting wine/beer manufacturers to ask about ingredients used during the making and “fining” process. 

1. Explore vegan and gluten-free biodynamic wines (usually in the organic wine section). There are some vintners that have established wine-making practices that are not only better for the earth, but also better for our bodies. They are called biodynamic wines. The grapes for these wines are grown according to organic farming standards that eliminate the use of pesticides and keep the soil and grapes healthy and disease-free using natural methods. Soil is fertilized with compost and manure instead of synthetic chemicals. Crop rotation is also used. Ultimately, with biodynamic wines, the production of wine is equivalent to the old-world wine-production standards we have established in our minds every time we take a sip of the pretty stuff.

Some wineries even go so far as to be certified by a standards organization called Demeter Association, Inc. More information about Demeter can be found by clicking here. (Note that the use of legumes are used to help with crop rotation. I am not sure if that poses a risk to peanut allergy sufferers). Their processing standards are available in pdf format and provide extremely detailed descriptions on what is allowed and what isn’t. The section that is specific to wine begins on page 38 (as of Jan 2014).

Biodynamic does not mean safe from food allergies, but it’s a start. Contact specific vintner for specific substances used. For example: Demeter Association encourages the use of bentonite (a vegan clay substance for binding during the fining process) but will allow organic egg products, some sulfites and some yeast products in the processing of their certified biodynamic wines. So, it depends on the individual producer what specific substances are used. Please call your specific vintner to ask.

As of January 2014, wine that is certified by Demeter may be safe for those with milk, fish and shellfish allergy (Always double check!), as Demeter prohibits the use of enzymes, tannin, casein, silica dioxide, isinglass, blood, gelatin, gum arabic, carbon, or copper sulfate. 

2. If possible, find wine that is biodynamic AND vegan AND gluten-free if you want to avoid all of the top 8 food allergens.

This may be a challenge, but take a close look at some wines from these vintners:

– Frey Winery meets all three criteria. It is biodynamic (organic), vegan and gluten-free.

– Our Daily Red also meets all three criteria. Organic, vegan and gluten-free. Let this wine breathe for 30 minutes before drinking for optimal taste (we loved it!).

– Four Chimneys  A producer of organic wines that do not use animal products in the fining process. It is unknown if these wines are gluten-free. Please call to check.

– Siduri indicates that their Sonoma County Pinot Noir 2012 is vegan and gluten-free. Not organic, biodynamic or sulfite-free, however.

3. The natural wine “experts” will laugh at you if you ask for gluten-free wine. Stump them with the questions below (for which they *should* know the answer!):

If you go into or call a wine store and ask them if they have gluten-free wines, they might laugh in your face and tell you that all wines are gluten-free. Hopefully your wine expert won’t be mean to you like the guy was to me. But I did experience this interaction – so fair warning to you. Just so you know though, if they tell you that all wines are gluten-free, kindly inform that person that they are incorrect. Use it as a teaching opportunity to let them know that some wines are still processed using hydrolyzed wheat gluten isolate during finishing and that some barrels are still sealed with a flour paste that ends up in the wine. While it may not be enough to cause a reaction in many who avoid gluten, this does not mean those who are extremely sensitive won’t have a reaction.

Remember, the medical treatment for Celiac disease is to completely eliminate gluten out of the diet. Even without a strong reaction, consuming gluten can still damage villi in the intestines and block nutrient absorption. Wouldn’t it would be best, especially if one has Celiac disease, to avoid wine where flour and gluten was used in the processing and/or fining? As of right now, acquiring information about whether wine is made without gluten remains the biggest challenge.

Or, if you don’t want to go into all of that, you may get a better response if you ask the over-confidant wine expert these questions:

Question 1: “I’m looking for wine aged in stainless steel casks, can you tell me which ones?”

Question 2: “Which wines were aged in barrels sealed with a flour paste and which ones were aged in barrels sealed with wax?”

Question 3: “Do you know which of your wines were finished with hydrolyzed wheat gluten isolate?”

There now, if they can’t answer you, at least they have some homework to do where they can be more of an expert than they already are (because I guarantee you that it bugs them not to be able to answer specifics). If they ask you why, tell them that you are curious about how gluten finishing substances might affect the flavor of the wine and that you want to make a comparison at a dinner party with friends. They can’t argue with that!

4. Look for European wines that have begun labeling for food allergens. Last bit of good news: Some countries, beginning with 2012 wines, are required to label food allergens. These include Australia, New Zealand, Hong Kong and Canada. Start looking for 2012 wines with these labels to help you decide which wines would be safe for you. (4)

All that said, please be safe, responsible, designate drivers and have a very happy new year!!!

Resources:

1. Multi-allergen quantification of fining-related milk and egg proteins in white wines by high-resolution mass spectrometry. Rapid Communications in Mass Spectrometry, Volume 27, Issue 17, 29 JUL 2013

2. Hidden allergens and additives in beer and wine by Drea Knufken, Living Without, Issue July/July 2008

3. Proteomics in Foods, Food Microbiology and Food Safety, Volume 2, 2013, pp 285-304

4. Allergen labeling in wine: compulsory regulations imminent in the European Union – will the U.S. be next? by Bruce E. Copeland, Alison B. Torbitt, Beverage Alcohol Brief, June 26, 2012

5. Influence of the matrix in bioavailability of flufenoxuron, lufenuron, pyriproxyfen and fenoxycard residues in grapes and wine, Food and Chemical Toxicology, Volume 60, October 2013, Pages 419-423

6. Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components, European Food and Research Technology, October 2013

Gingerbread Apple Pancakes with Maple & Rum Raisin Syrup

Finished Pancakes

Perfect for any holiday breakfast or for a special breakfast for your loved ones. Prepare the apples, raisin syrup and gluten-free pancake mix the day before to make your morning prep go more quickly. These are vegan, gluten-free, soy-free, egg-free, dairy-free, oat-free, peanut-free and tree-nut-free. If you use Bob’s Red Mill Pancake mix, it is also rice-free.

Disclosure: As with all recipes, please check your ingredients carefully for safety and let your allergic guests know everything you used; providing the ingredients list when possible.

Recipes below serves 4. Double or triple all recipes below for 4 or more guests.

Maple & Rum Raisin Syrup

Omit the rum for kids. This is more for the grown-ups.

Soak 1/2 cup of golden and/or dark raisins in 2 cups of rum overnight.

** ALLERGY NOTE** Rum is generally a gluten-free alcohol, but always double check the brand’s website to make sure.

If you forget to soak the raisins, you can simmer them in the rum while you make the pancakes until most of the rum is absorbed.

In a small saucepan, warm the raisins with any remaining rum with 1 cup of maple syrup. Transfer to a medium bowl and set aside (after you finish pancakes, you’ll be adding remaining apples and liquid just before serving).

Carmelized Apples

2 apples, peeled and sliced thin

1 1/2 cups water

1/2 cup light or dark brown sugar

1/4 teaspoon salt

a few dashes of cinnamon

Carmelized Apples

In a large skillet over medium high heat, simmer all of the until apples are tender and syrup begins to thicken. Don’t let it all evaporate as you want some of this delicious caramel liquid to stir into your finished syrup.

Apples with Liquid

Remove from heat and transfer to a bowl. Store in refrigerator for the next morning (if making the night before). Otherwise, set aside to be ready to put some slices into the gingerbread pancakes.

Gingerbread Pancakes

Follow the recipe for these Vegan Pancakes by clicking here.  (For day-ahead-prep, make your mix and add wet ingredients in the morning)

Add the following spices to the mix:

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon cinnamon

2 Tablespoons molasses

OR

If using Bob’s Red Mill Pancake Mix, add the spices above for 1 and 1/2 cup of the mix.

When ready to make the pancakes, add wet ingredients.

Note: One egg can be replaced 1 Tablespoon ground flax or chia seeds mixed with 3 Tablespoons of water

OR 1/4 cup of applesauce

OR 1/4 cup of mashed banana (if you don’t mind some banana flavor)

Directions:

Heat oven to 175 degrees Fahrenheit and set a large plate or dish on the middle oven rack. This is where you’ll keep finished pancakes warm until ready to serve.

Heat large skillet to medium heat and spray lightly with canola or vegetable oil (or a little bit of earth balance if it is safe for your family).

Drop batter by the 1/4-cup-full into the skillet.

Apples in pancakes

Add a few slices of the caramelized apples in each pancake before flipping.

Cooked Pancakes

When pancakes are golden brown on each side and cooked through, transfer to the dish in the oven to keep warm while you prepare the rest of the pancakes.

When all of the pancakes are finished, stir the remaining apples and caramel liquid into the rum raisin syrup and serve over the finished pancakes on individual plates – making sure there are delicious rum raisins in each bite!

Enjoy with a cup of tea, coffee or warm apple cider.

Highly Addictive 3-Minute Fiesta Dip (Dairy-free version)

Dear beloved readers, this recipe-share is an extension of my gratitude for your loving support over this past year. My Mom makes this for me every time we visit. It’s my favorite.

My only request is that you pass the love forward and serve this at parties and enjoy the almost undeserved kudos you’ll get as this recipe is so quick and easy that it’s almost a sin to take any credit for it.

As long as I can remember, any of us who were in or near the kitchen while this was being made, would sneak a taste while Mom’s back was turned. We usually got caught, and she’d give us the half joking “Mom-smirk.” It’s possible that what was left for actual dinner (as condiment for her wonderful enchiladas), was approximately half of what she actually prepared.

Now, don’t expect anything spectacular. It’s just a dip. But it’s quick, tasty, and most people take quite a chippy shine to it.

Note that the measurements are estimated. Adjust the ingredients to your liking.

Addictive Fiesta Dip

3-Minute Fiesta Dip

1 cups of Tofutti cream cheese or Tofutti Sour Cream (use the sour cream for thinner texture)

For soy-free version, use soy-free Veganaise

1/3 cup Ortega medium taco sauce*

1/4 to 1/3 cup regular salsa

Stir all of the ingredients in a bowl. If you are using the Tofutti cream cheese, you may want to use your small food processor or put your muscles into it and blend it with a fork.

Sprinkle a bit of ground cumin and freshly cracked pepper on the top (optional).

There, you’re done. Make sure you do not forget the chips!

Here are a few things this dip/sauce is good for:

Dressing for taco salad

Sauce for enchiladas

Sauce for empanadas

Potato chips

Tortilla chips

Veggies – (if you must be healthy) 🙂

* The taco sauce is the most important ingredient. Do not skimp on this. If you don’t have enough, your dip will be bland and boring. Add more until you’ve reached addictive stage and begin eating this by the spoonful. (shhhh… no one needs to know!)

Here is a picture of the ingredients I used:

Ingredients

Chocolate Chip Cookie Dough Truffles: No Eggs, No Worries, and So Much Fun!

Chocolate Chip Cookie Dough TrufflesThis is what happens when a foodie realizes some of the benefits of allergen-free cooking and baking. The pleasure of eating raw cookie dough. And I will admit that this recipe was a happy accident.

Two weekends ago, I picked up a bag of Bob’s Red Mill Shortbread Cookie Mix because I needed a shortcut. The last cake order was an ambitious and time-consuming project and I needed to make cookies shaped like firewood for the campfire cake – stat! I was already getting behind with three failed attempts on allergen-free strawberry cake. So, to experiment with an egg-free, dairy-free, gluten-free cookie dough that would hold it’s shape? No way.  Go for the sure thing. That’s what baking-mix-friends are for.

I had noticed the Bob’s Red Mill Gluten-Free Shortbread Cookie Dough Mix on the shelves nearly every time I’ve gone into the store. Until this great hour of need, I have avoided the gluten-free shortbread mix. This might be surprising to some, as my pantry is stocked with just about every gluten-free product produced by Bob’s Red Mill. But not the shortbread one. Why? For some reason I felt that since most shortbread cookies were pretty dry, I could only imagine how dry a gluten-free version would be.

Well, I was wrong. The Bob’s Red Mill Gluten-Free Shortbread Cookie Mix was so soft and pliable and perfect.

When I made the cookies, I had some dough leftover. Since I had substituted the egg with 1/4 cup of vegetable oil, there was no worry of salmonella. What a great feeling to just be carefree about cookie dough! I brought my guys into the kitchen and we had little bits of delicious shortbread cookie dough. The taste was similar to chocolate chip cookie dough, though less intense. So, I decided to see if we could turn it into that.

I added some dairy-free chocolate chips, a little bit of brown sugar, a little bit of vanilla extract and touch more salt. Did it work? Oh my yum… did it ever.

The other night, I made some again without any intention of baking them. I didn’t add the brown sugar and salt like I did before because I was in a hurry. It was still pretty good, but  I finally had a chance to add the brown sugar, vanilla and salt, and it just makes it so… “choco chippy cookie doughy.”  Yes, I said it. And even though Valentine’s Day isn’t here yet, these treats absolutely deserve to be surrounded by hearts. They are so wonderful.

Best of all, they are free of many common food allergens. They are dairy-free, gluten-free, egg-free and I think they might be soy-free but please double check on that. I do not know about the nuts either. I was so much enjoying this that I got distracted. Shame on me – lost in treat land. But, I will make this again and amend this post with that information.

Make and Merrily Eat!

Chocolate Chip Cookie Dough Truffles

1 bag of Bob’s Red Mill GLUTEN-FREE Shortbread Cookie Dough Mix

1 bag of Enjoy Life Dairy-Free, Nut-Free, Soy-Free Chocolate Chips (use only 1/2 cup for the cookie dough)

3/4 cup of your favorite solid fat (Spectrum Shortening, Earth Balance or Coconut Oil. Do not use coconut oil if avoiding nut allergies).

1/4 cup vegetable or canola oil (to replace the egg)

1/3 cup dark brown sugar, packed

1/4 tsp salt

1 teaspoon of vanilla extract

About 1/4 cup of water (just enough to get the dough to stick together)

Directions:

Prepare the Shortbread Mix with the ingredients listed above. Reserve the remaining chocolate chips.

Roll into bite size truffles and set on a sheet of waxed paper.

Melt the remaining chocolate in a small saucepan over low heat. Stir constantly until the chips are melted. Note: do not add liquid to these chocolate chips, they don’t behave like the dairy ones. If you add liquid, it will actually turn hard and form into a clay-like texture. (I don’t know why – yet. It is pure cocoa butter and seems to behave differently than cocoa butter that has been cooked and blended with milk or cream.)

Once the chocolate is melted, pour gently over all of the cookie dough truffles. Roll them around to make sure they are fully covered in chocolate. You can also add some Sunbutter to the mix if you like that flavor.

Transfer the truffles to a baking sheet or container lined with waxed paper and put them in the refrigerator so that the chocolate will set.

 

 

Easy Allergen-Free Weeknight Dinner Series: Chicken and Gluten-Free Pasta with Parsley Pesto and Sun-Dried Tomatoes

Chicken and Gluten-Free Pasta with Parsley Pesto and Sundried Tomatoes

Homemade pesto is as versatile as it is easy to make. This allergen-free recipe uses sunflower seeds in place of the pignola nuts (a.k.a. pine nuts) that is commonly used in pesto. The sunflower seeds add the depth that a bold pesto requires, while garlic, salt and oil bring out the brightness and aromatic flavors of the fresh herbs.

Parsley is often more readily available and is also a great economical choice at about one dollar per bunch. I will say, however, that it is quite peppery when prepared this way, so you’ll need a bit of sweet basil (or dried basil) to offset that peppery bite of the parsley. Or… you could mix in 1-2 of your reconstituted dried tomatoes.

The sundried tomatoes were well worth the extra 10 minutes in the store to find and acquire. They add the acidic tang to round out the flavors of this classic Italian-American dish. My son does not like fresh tomatoes but loves these dried tomatoes.

And while mushrooms are depicted in the image (they *are* pretty aren’t they?), my fiance and I both agreed that a more spring flavored roasted veggie, such as asparagus would go a little better with the parsley pesto. The mushrooms weren’t bad – it’s just that they weren’t the optimal choice. So, instead, roast some asparagus, green beans or broccoli in lieu of the mushrooms. (Once I make this again with asparagus, I’ll update the picture).

Ultimately, this was very flavorful and satisfying. All family members devoured it and leftovers barely made it to the next day.

Chicken and Gluten-Free Pasta with Parsley Pesto and Sun-Dried Tomatoes

1-2 pounds of chicken tenders or breast, cut into cubes or sliced in strips

1 medium yellow or white onion, chopped medium dice

1 Tablespoon fresh cracked pepper, salt and dried Italian Seasoning or Dried Basil

1 16-ounce package of gluten-free pasta

1 8-ounce package of sun-dried tomatoes (either in dry package or in oil, either will work)

4 cups (32 ounces) of parsley, packed (set aside some for garnish)

2 cups (16 ounces) of fresh basil, packed

3 cloves of fresh garlic, minced

1/4 cup of olive oil

1/3 cup of sunflower seeds (check for allergens), or 2 Tablespoons of sunflower seed butter

1 peck of mushrooms, roasted at 350 degrees for 10 minutes (optional)

1 bunch of asparagus, roasted at 400 degrees for 10-15 minutes (optional)

2 Tablespoons of Earth Balance or your favorite dairy-free margarine (make sure that it is totally free of whey, casein, and all milk proteins)

2 Tablespoons of Nutritional Yeast

Directions:

1. Wash and chop all of your veggies and herbs.

2. In a large skillet, cook the chicken and onion in some water with and seasoning such as salt, pepper, dried Italian seasoning or dried basil. While the chicken is cooking (put a lid on it to keep warm once finished cooking), reconstitute the dried tomatoes and prepare the pasta according to package directions. Also, roast your mushrooms and/or asparagus if you like.

While all of that is cooking, prepare the parsley pesto:

Add the parsley and basil to the food processor with the oil, garlic and sunflower seeds or sunflower seed butter. Add more oil or water if needed. Process until smooth.

Drain the soaked dried tomatoes and chop. (Note: they are large chop in the picture but we liked them better when we diced them smaller and had more bites with dried tomato flavor.)

Drain pasta, chop chicken and add to the pasta. Stir in the parsley pesto, dried tomatoes, earth balance and nutritional yeast. Taste and add salt as needed.

Serves 6-8

 

The Best Allergen-Free Chocolate Pudding

Chocolate PuddingWhen your guy says “oh my” and gets lost in the first bite,  you know you’ve got a winning recipe. My two neighbors also gave this a big thumbs up… with jokes about licking the bowl.

*Ahem* One of us (who shall remain nameless) might have done such a thing.

Tapioca starch is recommended for this recipe. We tried making this with arrowroot starch but it didn’t turn out so well. Tapioca starch is perfect for this and as an aside, is also a versatile substitute for cornstarch in gravies, and a substitute for eggs in custard-style pies (see the pumpkin pie recipe for an example).

This chocolate pudding is quick and easy to  make and it’s also good enough to eat when it’s still warm. It tastes a lot like that delicious gooey chocolate filling of a chocolate lava cake. YUM!

If you’d like to add an allergen-free whipped cream, I recommend Cybele Pascale’s Whipped Topping from her book The Allergen-Free Baker’s Handbook. If you are not allergic to eggs, you could use marshmallow fluff whipped to a softer consistency with a little water to make a whipped topping. In the meantime, enjoy this delicious chocolate pudding!

P.S. Hint: Freezer Molds! Make chocolate pudding pops out of this, too! 🙂

The Best Allergen-Free Chocolate Pudding

4 cups water (Note: You can replace water with a safe milk-substitute for a slightly creamier consistency. If you do this, please ask whoever you serve it to if the milk-substitute is safe for them. Many people are allergic to rice, almond, and soy milk. We are pretty happy using water, and it’s less expensive that way).

1/2 cup tapioca starch

1/2 cup unsweetened cocoa powder

3/4 cup granulated sugar

1/2 teaspoon salt

2/3 cup of dairy-free chocolate chips such as Enjoy Life brand (check for other allergens if needed). Add less or omit chocolate chips if you want a more mild chocolate flavor. If you do omit the chocolate chips, add 1/2 cup of palm oil shortening or else the mixture will be very gel-like.

1 teaspoon of vanilla

In a large saucepan, stir 1 cup of the water tapioca flour and cocoa until blended and smooth. This step helps get rid of lumps before you begin cooking.

Set the heat to medium and stir in the remaining 3 cups of water. Then add sugar and salt. Cook and stir constantly until mixture thickens to pudding consistency. Remove from heat and stir in the chocolate chips and vanilla. Keep stirring until chocolate melts.

Chill in refrigerator or pour into popsicle molds for pudding pops later.

Vegan Peanut-Free Oat-Free No Bake Cookies (Super Quick and Easy!)

No Bakes 2By virtue of the powers that be: Earth Balance, Sunbutter, and Gluten Free Rice Krispies,  I bring you this classic no-bake cookie recipe. Now you can have your childhood back and enjoy this fun and easy-to-make classic treat. It’s so easy and so quick. Just melt, stir and drop onto waxed paper. It truly tastes like those old fashioned peanut butter, oat and butter laced no bakes you used to have.

The reason I substituted the oats with the  gluten-free rice krispie cereal is due to the fact that many people who cannot tolerate gluten, also cannot tolerate oats. As for flavor, I recommend that you go to the trouble of getting the plain gluten-free rice krispie cereal instead of using a sweetened Mom’s Best cocoa krispie cereal (I tried that and it came out too sweet).

If you have a Soy allergy, you will need to use the Soy-Free Earth Balance and find a different seed butter product (like pumpkin seed butter) as Sunbutter is processed in a facility that also processes soy.  Remember that avoiding peanuts and nuts saves lives, so if you can make a switch to a seed butter, you’ll be making the world a better place.

~As with any recipe, always double check your ingredients to make sure everything is safe and nothing has changed. ~

Vegan Peanut-Free Oat-Free No Bakes

2 cups of sugar

1/2 cup of cocoa such as Hershey’s Cocoa Powder

1/2 cup of Earth Balance non-dairy margarine

1/2 cup of rice milk

1/2 cup of sunflower seed butter (or soy-free pumpkin seed butter)

1 teaspoon of gluten-free vanilla extract

3 cups of GLUTEN-FREE rice krispie treat cereal

In a large saucepan, combine the sugar, cocoa powder, earth balance margarine and rice milk . On medium high heat, bring to a boil and boil for one full minute.

Remove the pan from heat and stir in the sunflower seed butter and vanilla extract. Make sure the seed butter is fully melted and incorporated into the mixture.

Stir in the rice krispies and coat all of the cereal. As you stir, the mixture will cool down. You may want to wait about 5 minute for additional cooling and thickening.

Then, drop mixture by spoonfuls onto waxed paper. Cookies will set in about 10-15 minutes. Let the cookies fully cool down before transferring to an airtight container. Store in an airtight container in the refrigerator for up to 5 days. Makes about 20 small cookies.

Fried Green Tomatoes

Fried Green TomatoesConsidered a Southern dish, it really doesn’t matter where you are from to enjoy this. Pluck some green tomatoes from your garden, fry these and it’s like having mild fried pickles with a fork. Oh, it’s so good. Not everyone likes these, but if you are looking for an allergen-free version, this is it.

Note that these are usually made with cornmeal, but the rice flour in your standard gluten free baking mix will add the sought after grainy texture.

How to make:

In a deep plate or dish, add 1/2 cup GF flour mix, salt, pepper and 1 teaspoon of onion powder.

In a large skillet, fry bacon and set aside the bacon

If necessary, add enough canola oil to the bacon grease to bring the oil up to about 1/4 inch of your slices of tomatoes.

Slice your green tomatoes in 1/2 thick slices and lightly coat each side with the flour mixture.

Gently set into the hot oil and don’t move it. Let it fry on a medium heat for about 5-7 minutes, or until golden brown. Flip and cook the same way on the other side.

Remove from skillet and keep warm in the oven if you like.

If you want to add a sauce, I recommend mixing 1 cup of mayo or veganaise with salt, pepper, onion powder, a little mustard, a dash of apple cider vinegar or louisiana hot sauce (or your favorite hot pepper sauce).

It’s that easy. Enjoy!

Salmon Fagioli w/ Sauteed Balsamic Tomatoes

One word: Delicious.

Additional words: Made entirely from ingredients purchased at ALDI, plus tomatoes from neighbor’s garden.

To make the Sauteed Balsamic Tomatoes:

In a large skillet, heat just a little olive oil or spray with a thin coat of olive oil. Cut up tomatoes in large chunks or halve cherry tomatoes, enough to fill the large skillet (about 15 large cherry tomatoes, or 4 regular sized tomatoes, or 2 pecks of grape tomatoes).

Saute tomatoes with a little salt, balsamic vinegar (not a lot) and a very tiny bit of sugar. Do this until tomatoes are wilted and the juice from the tomatoes becomes thick.

To make the Salmon Fagioli, add the following to a soup pot:

1 can salmon, undrained

1/2 of a 32-oz container of chicken broth

1 cup of water

1 white onion, chopped

1/2 green bell pepper, chopped

2 potatoes, diced into 1-inch bite sized pieces

3 cloves garlic, chopped

1 10-oz can of mushrooms (or fresh if you have them)

1 14-oz can of white beans

1 Tbsp Italian seasoning

1 tsp ground sage

1/2 tsp thyme

1/2 tsp ground mustard

salt and pepper to taste

Boil and bring to hard simmer. Add 1 cup of gluten free pasta and cook until the pasta is done.

Take off of the heat and serve with the sauteed tomatoes. My fiance preferred this without the tomatoes but think the tomatoes would be great in a bruschetta application. So, I guess it depends on your taste (which is why I kept the tomatoes separate). My son doesn’t like tomatoes, but loved the addition of nutritional yeast to give this soup more of a Fish Chowder flavor.