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MaryKate – surviving the food allergy apocalypse (archive)

Author: MaryKate

  • Dill Pickle Meatloaf

    Dill Pickle Meatloaf

    I got this great 1966 cookbook at an estate sale that is just ground beef recipes.

    Image shows a 1965 magazine-sized cookbook.

    Growing up in the 1980s in the midwest, I ate a lot of different preparations of ground beef. We never had hamburger helper out of a box, not that I remember, but there were definitely a few different preparations involving condensed soups. This cookbook just felt like childhood home. It was also the perfect way to follow up Denise’s last post about her meat grinder. As mine was my grandmother’s, I bought my meat for this recipe pre-ground.

    Image shows a platter with a green and black pattern, set on a multi-color zig-zag background. The platter holds a small meatloaf with a reddish sauce on top, surrounded by roasted fingerling potatoes.

    Now, this meatloaf omits the eggs and breadcrumbs that are common in so many recipes. I’ve used flax seed as an egg replacer and just skipped the breadcrumbs (my mom’s version was saltine crackers), and I’ve skipped the majority of seasoning in favor of a brilliant idea from this cookbook — dill pickle juice! I love pickles, but whether you make your own or buy them, you’re often left with juice. If you don’t want to drink it (and I don’t), do you just waste it? No. Make meatloaf. It’s better than using it as a marinade (I tried that, too.)

    I make my meatloaf into two smaller loaves for quicker cooking times. Arrange the potatoes around the meat — they will cook in the fat. Yum.

    Image shows a silver sheet tray pan in the oven, with two uncooked meatloaves surrounded by yellow fingerling potatoes.

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    Dill Pickle Meatloaf
    Print Recipe
    Servings Prep Time
    4 servings 10 minutes
    Cook Time Passive Time
    40 minutes 40 minutes
    Servings Prep Time
    4 servings 10 minutes
    Cook Time Passive Time
    40 minutes 40 minutes
    Dill Pickle Meatloaf
    Print Recipe
    Servings Prep Time
    4 servings 10 minutes
    Cook Time Passive Time
    40 minutes 40 minutes
    Servings Prep Time
    4 servings 10 minutes
    Cook Time Passive Time
    40 minutes 40 minutes
    Ingredients
    • 1/2 lb. ground pork
    • 1/2 cup scallion tops chopped
    • 1/3 cup dill pickle juice
    • 1/2 T garlic olive oil
    • 1 T ground flaxseed
    • 2 T ketchup or barbeque sauce
    • 1/2 lb. small potatoes washed
    Servings: servings
    Instructions
    1. Preheat the oven to 350F
    2. Add all ingredients except sauce and potaoes to a bowl and mix well. It seems to work best to use your hands, gently mixing until the mixture comes together.
    3. To reduce baking time and get more of the nice exterior of the meatloaf (my favorite part), I make two small meatloaves, which also leaves more space around them for the potatoes. Don’t grease the sheet — the meats have enough fat to cook the potatoes. I just use a half sheet pan, sturdy with sides to keep the grease contained.
    4. Bake for 30 minutes, uncovered. Then add 1 tablespoon of ketchup or barbque sauce to the top of each loaf and bake a final 10 minutes.
    5. Let it rest for 10 minutes before cutting. 1/2 a meatloaf is now about 1/4 lb, so about one serving.
    Recipe Notes

    Note: I think chia seed, ground, would likely work in this recipe, but I haven’t tested it. You can also skip the sauce on top if you wish.

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  • Morning Glory Overnight Oats

    Morning Glory Overnight Oats

    At the end of last year, I took a very cold trip out to the SeaTac airport area for a writing seminar with Anne Heffron. She walked us through a lot of exercises designed to help us figure out why we would take a very cold trip out to an airport hotel on a Friday night — why we say we want to write and don’t. Why we set ourselves goals and then flounder at them. To figure out what it is that writing means to us.

    A weird and wonderful night, I was really grateful for the long trip back home on the light rail because it let me process enough of that night that I could sleep when I got home. And I’m writing things — not things I want to share with the world, exactly, but I feel like this outlet I’ve been toying with since elementary school actually works for me instead of against me.

    So Anne is doing this wonderful experiment to more fully inhabit her own skin and the life around it. Part of it involved a change of diet. Hey, I know changes of diet. I understand missing things I used to be able to eat easily! She talks often of Morning Glory muffins as a thing that has been left behind. I don’t know, honestly, if Morning Glory muffins are THAT amazing or if they are a well-named food to be brought up again and again. I’ve never had a morning glory muffin. But I looked them up, and the flavor profile sounds pretty good — apples, carrots, coconut, cinnamon. All things I like. And since I’ve been trying to mix up breakfasts lately, I decided to be inspired by Anne’s left behind food and reinvent it a bit — into overnight oats.

    Morning glory oats are oatmeal but with so many different textures and flavors that your mouth and brain don’t get bored. I had everything to make this oatmeal in my house already, though I will admit that I haven’t tried this with rolled oats because I am so bored of them and I’m out and haven’t restocked. Many people with celiac cannot eat oats, so I tried this with quinoa flakes, as well. I think I personally like the steel-cut oats better because of texture, but the added protein from quinoa can’t hurt.

    If you can’t eat one of the many add-in items here, skip it! Make it nut-free by leaving out the walnuts (and coconut, if needed). Make it low FODMAPs by leaving out the applesauce (I think that would be the only thing — but I’m not an expert on FODMAPs). Adjust it however you need to suit you or your family.

    This recipe is written for one hearty serving. Increase as desired. I don’t usually find the glory in morning, but I do like this oatmeal.

    In a clear bowl, light brown porridge with raisin, on a brightly colored backdrop
    Morning Glory oatmeal (if you note that you can’t see the orange of the carrots here, know that the only time I remembered to take photos was the time I left it out.)


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    Morning Glory Overnight Oats
    Print Recipe
    Servings Prep Time
    1 serving 10 minutes
    Cook Time Passive Time
    2-5 minutes 8+ hours
    Servings Prep Time
    1 serving 10 minutes
    Cook Time Passive Time
    2-5 minutes 8+ hours
    Morning Glory Overnight Oats
    Print Recipe
    Servings Prep Time
    1 serving 10 minutes
    Cook Time Passive Time
    2-5 minutes 8+ hours
    Servings Prep Time
    1 serving 10 minutes
    Cook Time Passive Time
    2-5 minutes 8+ hours
    Ingredients
    • 1/3 cup gluten-free steel-cut oats* I buy mine from GF Harvest because I trust their purity protocol
    • 2 oz applesauce about half one of those little cups I always keep around for GF baking
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon vanilla powder optional, but worth seeking out
    • 2 Tablespoons ground walnuts
    • 2 Tablespoons unsweetened shredded coconut
    • 2 Tablespoons raisins
    • 2-3 Tablespoons shredded carrot (just shred a small one and go with it)
    • 1/2 cup non-dairy milk I used flax milk and really liked it.
    Servings: serving
    Instructions
    1. Mix all ingredients together in a heat-proof container of your choice. If you can’t find your shredder, like me, just peel the carrots and then keep peeling the part you want to eat, too. Chop the peeled bits. Put in the fridge overnight.
    2. In the morning, stir and add more milk if needed. Heat and eat. If you’re using the steel-cut oats and want them softer, cook a little longer. If you’ve used rolled oats or quinoa flakes, just heat it.
    Recipe Notes

    *I’m gluten-intolerant & pretty sensitive, but I can tolerate most certified gf oats. I’ve used steel-cut purity protocol oats here, but you could substitute rolled oats or quinoa flakes for a different texture.

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  • Coffee Snobbery, a weekend coffee odyssey.

    Coffee Snobbery, a weekend coffee odyssey.

    Photo of verdant rain forest with lush green leafy trees. Not a botanist.
    This is where my coffee grows. Photo taken at Mountain Thunder Coffee, February 2018.

    Coffee. Coffee. Blog post. Coffee. Tea drinkers, go here. This post isn’t about the history or origins of coffee, but about making one great cup each weekend when mornings suck a lot less. Denise will laugh at the entire idea of ONE cup of coffee, but we do both love it in different quantities. Coffee is great because it’s not an allergen for most people — but drinking coffee out can have its pitfalls — most coffee shops serve treats (gluten, egg, dairy) and milk and nut milks. Coffee can be processed with ingredients that cause some people issues — I haven’t hit those yet, luckily. So here’s my coffee journey.

    In 2016, as regular readers of the blog know, I moved across the country to Seattle, a city well-known for its coffee culture. In part, this is climate. I learned to really drink coffee in Oregon, my first foray into the Pacific Northwest, where winters are grey and damp and only a hot beverage will get you through the days. In Eugene, you can’t go half a block without hitting coffee, at least not near the university. Seattle’s not that different, though a lot of the shops are Starbucks. I’ve seen the first espresso cart that came to the city (imported from Italy, it’s now in the collections at the Museum of History and Industry), and every time we get to try a new coffee house, I get a little excited. I’ve become a coffee snob, but that doesn’t mean I’d turn down archaeologist coffee.

    For the most part, I’m a simple coffee drinker. I learned to make mochas at my sandwich shop job last century, and while I did not like coffee much, I loved complicated coffee beverages. But I truly love the taste of coffee now, and most days, I want a cup of black drip coffee or an Americano (espresso + water). Occasionally, I like a good almond milk latte, and there’s one place that makes a great cappuccino with almond milk.

    But my home coffee game has definitely gotten more complicated. I’ve owned drip brew coffee makers (messy to clean a reusable filter & makes too much) and French presses (terrible to clean). I went through an instant espresso phase (and still keep that around for baking. I don’t drink a lot of coffee, but I need that cup.

    I tend to only make coffee on the weekends — in the past, I’d drink coffee at work no matter how terrible it was. (Fun side note, I was banned from making coffee at a former job because I made it too strong). But work now, we have excellent amazing coffee from a local roaster, Pine Drop.

    Aeropress. Star Trek mug.
    Aeropress. Star Trek mug.

    After some research, I decided that an Aeropress might be the best fit for me. This tube system would travel well, and making only one cup means that you’re almost never going to drink cold coffee. Making coffee in the Aeropress feels like a game. Cleaning it is a breeze, as the coffee just pops out into the trash or compost. And the coffee itself is good.

    Scooping coffee beans into a JavaPresse coffee grinder, which is open, the crank on the table next to the mason jar lid, a mug in the background.
    JavaPresse coffee grinder and lovely beans.

    But after I determined that Jack wasn’t suddenly going to become a coffee drinker in Seattle, I started buying whole beans because my ground coffee was getting stale. I bought a small burr hand grinder, as I hate noise in the mornings. When we went to Hawai’i, toured a Kona coffee plantation, got hyped on samples, and bought fancy coffee I adore.

    Mountain Thunder coffee, Aeropress set up on a Star Trek mug, JavaPresse grinder, stirring paddle and scoop that came with the Aeropress.
    My coffee set up, minus the electric kettle

    So this is my hipster weekend coffee routine:

    I hand-grind about 2 Tablespoons of Kona coffee from a plantation I personally toured in my burr grinder. This takes about 2 minutes. Meanwhile, I heat up water to 185 degrees in my adjustable thermostat electric kettle. I put a paper filter in my Aeropress and set it atop one of several Star Trek mugs, and I press out one shot of coffee. I then add a bit more water for an intense Americano, or occasionally I steam some almond milk for a homemade latte.

    a shot into the Aeropress tube at the ground coffee
    Ground beans = magic.

    Here’s what I use [not affiliate links]: Mountain Thunder coffee, JavaPress Manual Grinder, VonShef electric kettle, Aeropress coffee maker, and the Secura Automatic Milk Frother.

    As a “bonus” bit of fun, I made a video of using the Aeropress.

  • Reading Restaurant Menus: the despair and the glory

    Reading Restaurant Menus: the despair and the glory

    MaryKate and Corinne of sparecake.com at some taqueria in Denver
    MaryKate and Corinne of sparecake.com at some taqueria in Denver

    I just read this in an online menu:

    SHRIMP & GRITS

    spicy New Orleans garlic sauce, poached eggs, Cajun seasoned baked grits

    peanut-free, tree-nut-free, gluten-free, egg-free, soy-free. ALLERGENS  dairy

    The menu writer appears to be working from the top 8 allergens list, which is fair, except they’ve failed to acknowledge two of the 8. Of the final two, fish and shellfish, one of these is in this dish. And this dish lists “poached eggs” on the line before it says “egg-free.” So as to not distract you from the important parts of the menu listing, I’ve also corrected three typographic errors.

    The restaurant’s website description talked about their seasonal inspirations, local sourcing, and vegetarian, vegan, and gluten-free options. But the subsequent menus were inconsistently marked. Only one was marked like the entry above, with allergens. The others just marked “vegetarian” options (which, in my experience, usually means they contain dairy, eggs, or both). Some of them listed ingredients, some did not.

    I read this menu and assume that this restaurant will try to kill me. I assume that the owners and managers do not at all know what the hell they are doing. I don’t trust this restaurant at all. But I worry about someone new to their own allergy apocalypse or to their child’s allergies, because when you’re new to this world, you might look at that and think the opposite — that this is a place that you could eat in safely because, look, they listed allergens.

    This is one of the reasons that I prefer to check out menus online before visiting restaurants. I can look at how they label their menus. I can look for obvious errors like this. I can look for restaurants that either label dishes “gluten-free” or even have full gluten-free menus — but that also have a disclaimer about not being celiac-safe, or discuss how they can’t prevent cross-contamination in a way that leads me to believe that their kitchen staff has no training. I make a lot of value judgements based on how things are worded, and I am comfortable with that because this is my health.

    Even with this pre-vetting, it doesn’t prevent experiences like the one Jack had the other day. I was having serious transit issues and was running late, so he ended up ordering food for me at a new-to-us restaurant that I had pre-vetted online but had not called. (I do not usually call. I am not always my own best advocate, I know. I should call.) They advertised “gluten-free buns” for their burgers and a dedicated fryer for fries, as well as all their locally-sourced ingredients. This made me hopefully that they’d carry one of the local gluten-free buns like two other burger places we’ve visited. In Seattle, both Olivia’s and NuFlours sell wholesale gluten-free vegan buns that are safe for me and tasty. They are local dedicated gluten-free bakeries, and their products are excellent. There is one other local option I’m aware of, the large Franz Bakery company, but their buns contain eggs & aren’t safe for me.

    Jack asked about the gluten-free buns, and no one knew. One employee brought out a box with an ingredient list on it, but it was a Sisco box for the regular buns. Given the lack of knowledge, he smartly ordered me a bunless burger. Both other burger joints we’ve been to have had the ingredient list on a card or taped up near the register so they can answer questions, as they know that many (not all, but many) people ordering a special bun may have a need to know the ingredients. Simple, but remarkably uncommon.

    I am amazed at the number of businesses advertising gluten-free or allergy-friendly products who do not have information about their ingredients on their promotional materials, on their websites, or even in their stores. If you are trying to cater to this market, you are not doing it well. When I’m visiting a city other than my own, I’m looking for these types of businesses, but if I can’t even find a sample menu on your Facebook page or website, I’m probably not going to take the time to call you to find out what you have. And I definitely won’t go out of my way to visit.

    I do understand that the majority of the restaurants and bakeries I’ve tracked down to visit are small businesses with limited capacity. The food allergy market is small, and so is the celiac market, though the “gluten-lite/-friendly/-aware” market is large. But it seems to me, as a patron instead of owner, that small businesses catering to this market should maximize the utility of their websites by making sure they provide as much information as possible — including how best to contact someone. If you want the food allergy market, be clear about what you do and what you don’t.

    “Dedicated gluten-free facility” or “dedicated peanut/nut-free facility” are important distinctions, as cross-contamination issues for these two allergens seem to be a greater concern than many others. I haven’t seen a lot of other “dedicated free” facilities, personally, but would be interested to know if others have.

    But rather than track down the bad websites, which are mostly businesses I did not bother to visit (or “out” the business whose menu I copied above, which isn’t productive — although if you recognize yourself or your business in this description — fix it!), I thought I would link you to a few businesses I’ve found in my travels that have done it right — including a few that told me clearly that driving way out of my way wasn’t worth my while, which I appreciated. List the ingredients. Be transparent. That’s all we want.

    Taffets bakery in Philadelphia has done an excellent job of listing all their ingredients and being open about their processes. Because most of their breads have eggs, we didn’t make a special trip to visit, but their website was really informative and allergy-friendly.

    Sweet Freedom in Philly also does a great job of listing ingredients for most of their standard recipes, and in the store they have carried through in labeling what’s in the case, as well. They do claim to be “corn-free” but I know that those of you who are corn-allergic would have some questions. If you’ve asked them, feel free to chime in.

    My two favorite dedicated gluten-free restaurants in Seattle are Capitol Cider and Ghostfish, both of whom do decent jobs on their online menus. Both are clear, upfront, that they are dedicated gluten-free businesses, which helps. Ghostfish lists ingredients, and marks what is vegetarian, vegan, and dairy-free. Their staff, from experience, is well-trained to not guess but check with the chef any time a diner has questions. (And their corn chowder made me ask my server if it was really vegan — but it is.)  Capitol Cider‘s menu is done similarly – not all menu items list potential allergens, which has made me ask extra questions about some of them, but the ingredients lists and allergens on most things are super-helpful and confidence-boosting.

    And for dessert, Seattlites, check out Frankie & Jo’s (vegan ice cream, gluten-free, but mostly nut-based, all ingredients listed for all flavors).

    Because we want good things for all of you who read this blog because you have allergies or someone you love does, I also offer the following tips:

    Be clear about what type of business you are. If you are a vegan business, a gluten-free business, or both, state it clearly. Don’t make a reader guess. If you’re worried about scaring away customers, you don’t have to make it your headline, but put it in your “about” page. We are reading most of the website.

    If you are a gluten-free business, tell me whether your store and cooking space are dedicated gluten-free spaces. Same if you are a nut-free or peanut-free business. Cross contamination for these particular allergens seem to be a bigger problem than for other ingredients.

    If you want to claim you are corn-free, consider reading our page on why we don’t declare recipes “corn-free.” See if you still feel comfortable with that designation.

    If your products are mixed — some are gluten-free, some aren’t, some are nut-free, some aren’t, you serve seafood but also non-seafood, some of your dishes are vegetarian and some aren’t — tell us how you insure that things aren’t screwed up in the kitchen. Do you have dedicated prep and/or cooking spaces? If you fry foods, do you have a “safe” fryer — do you have a dedicated gluten-free fryer or a non-seafood fryer? Do you use peanut oil to fry things? Do you train your staff using a specific protocol (Massachussetts has one)? Do you use particular dishes or serving protocols?

    If you’ve taken the time to do these things, TELL US. Advertise your work. Eating out is a big part of social lives in the US, and it’s a part that becomes a minefield when you have food allergies. We really want to go out to eat, but safely, and if you make it easier for us — let’s just say that we’re dedicated patrons.

    Readers, do you have good (or bad!) examples of allergen statements on menus? We’d love to know about them.

  • Shaking it up: New Directions for Surviving the Food Allergy Apocalypse

    Shaking it up: New Directions for Surviving the Food Allergy Apocalypse

    Loads of bright green mosses (or moss-like plants -- I'm not a biologist) from a Hawai'i rainforest
    Hawai’i grows some incredible moss.

    Surviving the Food Allergy Apocalypse was born out of frustration-fueled conversations Denise and MaryKate started about 6 years ago. First we bitched about giving up foods we loved. Then we started talking foods we could still have; meeting, spreadsheet(s), blog. Logical progression, right?

    Denise is a lawyer. MaryKate is an historian. But we were both frustrated by the changing landscape we faced. Eating isn’t a hobby that you can just give up when it becomes difficult — food is required to live. Neither of us first faced food “allergies” through anaphylaxis, either — Denise saw asthma flares and MaryKate had primarily gastrointestinal issues. We both believe, based on research and experience, that there’s a continuum of ways in which our bodies can over-react or adversely react to food. While anaphylaxis is the scariest and deadliest of them, it is not the only medically-significant issue people face in relation to food. While we happily share our own experiences (even the unhappy ones) here, we are not doctors, dieticians, or medical professionals of any sort. We live with food allergies.

    We (well, MaryKate) will only offer this one piece of medical advice: Don’t go gluten-free before you get the blood test for celiac. Knowledge is power.

    Anyone reading our blog came here because they have food allergies or intolerances or because they know someone who does. We write because we love food, we eat food, and we want flavor. We do not want to be bored and bland based on our limitations. We started writing recipes because we did not find what we wanted to eat. We’re adults who face food allergies after life lived without them, with adult palates, who mostly eat with other adults. We want spice and flavor and “weird” vegetables.

    We’re also adults with full-time jobs, relationships, homes, friends, and lives outside this blog. Since we started writing, Denise bought a house with space for an ever-expanding garden so she can grow corn-free foods, which she then has to preserve for the freaking long winters of New Hampshire. MaryKate moved across the country to a new city, new job, new climate, new life. Things have changed, and we want the blog to change *with* us and stay relevant to us and where we are.

    So moving forward, we’re going to do a few things:

    Say good-bye to Fabulous Food Allergy Friday. We think this is what social media is for — and 5.5 years of these posts have resulted in a lot of dead links on our blog. So we’re going to step up and become better users of social media. This blog has a Facebook page — follow us here for the easiest access to what we’re reading. You can also follow both of us on Twitter (Denise, MaryKate), Denise on Pinterest, and MaryKate on Instagram.

    Look for about two recipe posts a month moving forward. We’re scaling back on recipes so that we can improve what we put out for you. We will be reworking old recipes, updating the formatting so that you will have access to printable recipes for all our posts, as well as continuing to work on new recipes.
    We’ll try our hands at some different types of writing and different types of posts. We don’t just cook. We eat, too! Look for posts on what we eat, how we cook, how we plan, what it takes for us to eat safely in the world (hint: a lot of it is making our own food). What do we eat when we’re sick? When we crave comfort foods? What are our best tools and tricks? We’re going to try to tell you.
    We’ll going to round up all our household cleaning and personal care posts, review them to see what still works for us and what doesn’t, and create some updates. Even if you’re not allergic, if you’re looking at making more products at home, we’ve got you covered — we’ve talked about making soap, the super basics, all the way through face moisturizer. Maybe you can tell us if we’re missing anything.
    And while you’re following us on social media, why not tell us what you want to know? Tell us if you find the blog accessible and searchable.
  • Mango Slaw

    Mango Slaw

    Orange mango, purple and green Thai basil, purple cabbage, and other green herbs in a slaw on a white plate, with a "tree" sprig of Thai basil in the center.
    Mango Slaw, photo by J.Andrews

    I just spent a week in Hawai’i, the Big Island, and came home to cold and dreary weather. We hit avocado season there, which was amazing, but also found lots of fresh papaya, some passion fruit, and some interesting varieties of dragon fruit. But back here on the mainland, the tropical fruit variety is less exciting. The grocery store did have some rather sad-looking papaya, but the mangoes looked pretty good. The smaller honey mangoes were ripe and ready to eat.

    Beyond that, I have a recipe on my menu plan this week that required 1/4 of a head of red cabbage. I swear, recipes either require a whole cabbage or just a bit, and I hate wasting things. So I pulled this slaw together to go with several other meals and use up a bit more of the cabbage (that still only gets me to half the head, but I’ll stir-fry the rest).

    This is a TART slaw, not creamy, and the only “dressing” is lime juice and the juice from the mangoes — this is why it needs to rest a bit. My mangoes were super sweet, and the dinner that this was a side dish for was rich enough that this made a good accompaniment as it was. You may want to adjust a bit — a pinch or two of salt or sugar or a drizzle of olive oil may be needed to perfect this crunchy tart dish. Adjust as needed, and enjoy.


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    Mango Slaw
    Print Recipe
    Servings Prep Time
    6 slaw servings 20 minutes
    Passive Time
    60 minutes
    Servings Prep Time
    6 slaw servings 20 minutes
    Passive Time
    60 minutes
    Mango Slaw
    Print Recipe
    Servings Prep Time
    6 slaw servings 20 minutes
    Passive Time
    60 minutes
    Servings Prep Time
    6 slaw servings 20 minutes
    Passive Time
    60 minutes
    Ingredients
    Proper Measurements
    • 2 cups red/purple cabbage shredded
    • 2/3 cup honey mango cubed
    • 1/4 cup cilantro thick stems removed, rough chopped
    • 2 Tablespoons Thai basil leaves chopped
    • 1 Tablespoon lime juice
    • 1/4 cup scallions thinly sliced
    Rough Measurements
    • 1/4 head cabbage shredded
    • 1 small honey mango cubed
    • 1/2 bunch cilantro thick stems removed, rough chopped
    • 2 stems Thai basil leaves only, chopped
    • 1/2 lime juiced
    • 4 small scallions thinly sliced
    Servings: slaw servings
    Instructions
    1. Prepare all ingredients and mix thoroughly. Let flavors meld for at least an hour, stirring occasionally.
    2. Before serving, taste and adjust — add a pinch of salt, sugar, or a drizzle of olive oil if needed.
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  • Warm Bacon & Kale Salad

    Warm Bacon & Kale Salad

    warm kale & bacon salad
    warm kale & bacon salad

    This will be a quick post. This salad is really loosely based on some paleo salad recipe that I found and Jack made a while back. We really liked it, but this time it’s edited to use up whatever we had in the house this time around. The basis for that salad was sauteing the kale in bacon fat and then crumbling that bacon over the top. This is an excellent side dish, assuming you like bacon and kale. I’ve brightened up this salad with apples, onions, and carrots, cooked along with the kale, and cherry tomatoes added at the end. I like the little yellow ones, as they are sweet, and they are hot house-grown, so they are still decent in January.

    If you don’t like some of these ingredients, leave them out! Well, not the kale or bacon. If you don’t like those, find a different recipe. If you can’t eat commercial bacon, consider making your own bacon. But the joy of salads is that they are malleable. Make them your own.


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    Warm Kale & Bacon Salad
    Print Recipe
    Servings
    3 servings
    Servings
    3 servings
    Warm Kale & Bacon Salad
    Print Recipe
    Servings
    3 servings
    Servings
    3 servings
    Ingredients
    • 5 strips bacon
    • 1 bunch kale about 6 cups when torn
    • 1 small red onion about a cup, slivered
    • 2 small carrots about a cup, shredded
    • 1 cup grape tomatoes
    • 3 small apples chopped, about 1.5 cups
    Servings: servings
    Instructions
    1. Cook bacon in a skillet, I use cast iron, over medium heat, until crispy. Drain on paper towels.
    2. Drain off all but 2 Tablespoons of bacon fat. Don’t clean the pan.
    3. Wash and tear the kale into bite-sized pieces. I like to use a salad spinner to dry it, but shaking it in a towel will work.
    4. Shred your carrots and slice your tomatoes in half.
    5. Then reheat the bacon fat over medium low. When hot, add the onion and carrot and cook until softened, 5-7 minutes.
    6. Add the kale and stir well, in handsful if needed to not overflow your pan.
    7. Chop and core the apples. I like the skin on for texture. Once the kale is wilted, add in the apples and stir well. Cook just until the apples are warmed.
    8. Add the tomatoes and crumbled the bacon on top. Serve warm.
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  • Corn & Black Bean Casserole (vegan & gluten-free)

    Corn & Black Bean Casserole (vegan & gluten-free)

    Casserole dish holding a cheese-topped meal with black beans
    Corn & Black Bean Casserole

    So this post needs to be quick, as I’ve spent the past two weeks moving and I’m exhausted. But this dinner was also quick — and hot and comforting. Well, the prep work is quick. It does take about an hour to bake. Keep that in mind. This is the first thing I made in the oven of our new apartment, in the midst of trying to figure out where everything goes.

    This casserole is based on a vegan corn casserole I made for Thanksgiving this year. Jack’s family makes some interesting corn dish for Thanksgiving based on ingredients that we don’t get out here on the west coast, but frozen corn is easy enough to find. I tweaked the original recipe only to use almond milk instead of soy. For a non-holiday, I’m too lazy to make a fancy side dish (by “fancy,” I mean something that takes an hour to bake and still requires a main course). But I thought it might be easy enough to turn this into a main dish with a few tweaks. Corn goes well with black beans, and that combination sort of screams chili powder to me, so that’s what I’ve added, along with a black bean, lime juice, and vegan cheese shred “topping” added at the end.

    So this is a casserole approved for weeknight making, but not for nights you get home late or starving. Plan on maybe 15 minutes prep and an hour ten minutes baking. But your whole meal is done (feel free to add a salad on the side, of course).

    (I hope I don’t need to say it, but this one is obviously not appropriate for the corn-allergic.)

    A white plate holds a browned casserole serving with black beans, corn, and cheese


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    Corn & Black Bean Casserole (vegan & gluten-free)
    Print Recipe
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    75 minutes 55 minutes
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    75 minutes 55 minutes
    Corn & Black Bean Casserole (vegan & gluten-free)
    Print Recipe
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    75 minutes 55 minutes
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    75 minutes 55 minutes
    Ingredients
    • 1 Tablespoon arrowroot powder
    • 1/4 cup non-dairy milk (I usually use almond)
    • 3 cups frozen corn (I will divide this below into 2 cups defrosted, one cup left frozen)
    • 1 Tablespoon chili powder
    • 1 Tablespoon neutral oil (I use safflower — just not olive or coconut here)
    • 2 teaspoons baking powder
    • 2 Tablespoons corn meal
    • 2-3 Tablespoons non-dairy milk (yes, this will be used separately later)
    • 1 can black beans drained and rinsed
    • 1-2 teaspoons lime juice
    • 1/4-1/3 cup shredded vegan cheese (I used Daiya brand cheddar style shreds)
    Servings: people
    Instructions
    1. First, PREPARE: Preheat oven to 350ºF. Grease a 1.5 quart baking dish (you do not need a lid for this recipe). Get out your blender. Defrost 2 cups of your corn. I do this by rinsing it with hot water for a minute in a colander — I’m going to use the colander to drain black beans as well, and this is quicker than the microwave.
    2. Add to the blender the arrowroot and non-dairy milk. Pulse this until mixed. I find adding the arrowroot first keeps it IN the milk.
    3. Add the chili powder and 2 cups of defrosted corn. Pulse this down into a rough puree.
    4. Then add the oil, baking powder, and corn meal. Blend well. Add the extra few tablespoons of non-dairy milk to get a pourable consistency. I want to say “like pudding,” but that’s wrong, as you want pudding to be smooth and you want this to be “sandy,” which sounds unappetizing until it’s baked.
    5. Pour this into your prepared dish. Take 1/2 cup of the black beans and set them aside. Add the rest of them, along with the last cup of corn, and mix that into your corn mush. Now into the oven, uncovered.
    6. Bake 60 minutes.
    7. Meanwhile, mix that last half cup of black beans with the lime juice. Let it sit, but you will pour out any extra lime juice before adding.
    8. At 60 minutes, you should have a nicely baked top (and probably still need a few minutes in the center, which is fine). Drain the lime juice (the beans needn’t be dry, just don’t pour lime juice on your casserole) and spread the beans out on top. Then add a good sprinkle of the vegan cheese shreds — the range is because you want cheese everywhere, but not too thick, and the size of the casserole makes a difference here. Back into the oven for another 10-15 minutes, until the cheese is nice and melted. Then serve and enjoy!
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