Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-ultimate-recipe domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/maryzahc/public_html/adultfoodallergies.com/wp-includes/functions.php on line 6121 Allergy-Friendly Recipes – Page 10 – surviving the food allergy apocalypse (archive)
Cold Roasted Vegetable Sauce, over quinoa pasta, with broccoli and a bit of mushroom
It has been hot this summer. Hotter than normal, longer than normal, and I am frankly rather sick of hearing the AC drone on. I want to cook food! I want to want to eat hot food. But I don’t. It’s hot. So what I’ve been doing is heating the kitchen way up one day, cooking a bunch of food, and remixing it all week. So several pans of roasted veg, a big pot of grains, a bunch of spinach, and a few proteins. But I have gotten SO BORED with it.
This week, I decided to mix it up and make a pasta salad with the roasted vegetables used as the sauce. It turned out rather well. You could add beans or meat for protein, and if you wanted extra greens, mix them in or serve them over top. Also, this is absolutely more of a recipe concept than a recipe, so use whatever vegetables you have around.
I generally roast my vegetables at 425ºF on big sheet pans. I toss everything in a bit of olive oil and dust it with salt. Size varies greatly, so if I don’t have a full pan of something, I try to group things that will cook in about the same amount of time. In less than an hour, I can do 3 or 4 pans, and it’s a ton of vegetables. I almost always throw a sweet potato in the mix, and I always, always, always roast onions because I love them and they add good base flavors to any dish.
A slightly depleted batch of roasted veg for the week
This recipe used about 1 sweet potato, about 1/2 of an onion, 4 skinnier carrots, and about half a package of mushroom caps (4 oz). I did not want to blend the broccoli in, but I chopped it up instead, maybe a cup of it. Serve over any pasta or grain of your choice, with added protein if that’s what you’re up for. The sauce isn’t pretty, but it tastes great.
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Cold Roasted Vegetable Sauce
Print Recipe
Servings
Prep Time
3meal-sized servings
10 minutes
Servings
Prep Time
3meal-sized servings
10 minutes
Cold Roasted Vegetable Sauce
Print Recipe
Servings
Prep Time
3meal-sized servings
10 minutes
Servings
Prep Time
3meal-sized servings
10 minutes
Ingredients
1cupsweet potato,roasted
1/2cuponionroasted
4carrotssmall, roasted
1/2-3/4cupmushroom caps,roasted
1/2cupwater
1/4cupolive oil
Servings: meal-sized servings
Instructions
If you need to roast your vegetables, do so — see the post above for how I do it. Cool them.
Add all vegetables and water to blender, gently puree, stirring as needed. When you need more liquid, add the olive oil. Blend until smooth. Taste and adjust seasonings. If you want a thinner sauce, add more water until you get the consistency where you want it.
Serve over whatever sounds good — pasta or grains would be my suggestion (as that’s all I’ve tried). Add other vegetables to the mix as desired.
Chocolate Mini Bundt Cake with Chocolate Cinnamon Frosting
Making a chocolate cake without wheat, eggs, dairy, and a safe solid fat when you can’t have coconut, palm, or corn, that doesn’t end up tasting weird is a bit tough. I started with Allyson Kramer’s Dark Chocolate Chipotle Cake, which is gluten-free and vegan, for which I’ve previously made modifications to make it safe for me and which is awesome, but I just wanted a plain really chocolaty cake. I think I got there finally. So I took my prior modifications, tweeked the levels of sugar and chocolate some more, and de-veganized it, as I don’t have a safe solid fat that’s plant based. But I couldn’t leave well enough alone with the frosting, so there’s a bit of cinnamon in it, and it’s good.
Feel free to try it with shortening instead of lard, I just don’t have a safe one I can use. Also, the coffee just brings out the chocolate flavor, but you won’t really taste it. You will need a mini bundt pan, like the one shown here:
Greased mini bundt pan
While normally I’d do a play by play of the whole recipe, things are a bit crazed here, and cake is not very hard, so the recipe card should suffice. But here are some of the in-process photos:
Completed chocolate cake batterChocolate Mini Bundt Cakes just out of the oven Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
1 cup lard or shortening, melted(I use my home rendered lard)
1/2cup safe for you oil(I used olive and you’ll need a bit extra to grease the pan)
1 1/2cupscacao powder(I used Wilderness Family Naturals Raw Organic)
1 1/4 cupssorghum flour
1/2cup tapioca flour
1/2cup glutinous rice flour
1tspsalt
2tsp baking powder(I use a homemade version)
1cupnon-dairy milk(I used homemade cashew milk)
1/3cup brewed coffee
3 Tbspaquafaba(See aquafaba.com)
1Tbspground chia seed
1Tbsp apple cider vinegar(Bragg’s is usually the safest option corn allergy wise)
1mini bundt pan
Servings: cakes
Instructions
Preheat your oven to 350°F. Grease your mini bundt pan well.
Using a stand mixer or hand mixer, mix together the sugar, brown sugar, melted lard or shortening, olive oil, and cacao powder, until the ingredients are completely incorporated and the mixture is smooth.
Place your sorghum flour, tapioca flour, glutinous rice flour, salt, and baking powder in another bowl. Whisk well until completely combined.
In small bowl, place your chia seed and aquafaba. Mix well until combined. Then add your non-dairy milk and coffee, and mix well.
With your mixer set on low speed, alternate between adding your flour mixture, and your non-dairy milk mixture to the rest of the cake batter in small portions, scraping the sides of the bowl as needed.
Once the flour and non-dairy milk mixtures are fully incorporated into the batter, add your apple cider vinegar, and mix well.
Divide the batter evenly between the mini bundt cake wells of the greased mini bundt cake pan.
Bake in your pre-heated oven for 45-55 minutes or until a toothpick inserted in the middle of the cake comes clean. I used a stoneware pan, which is much thicker than metal pans, so you may want to check it at 35 minutes just to be sure.
When the cake has cooled completely, remove it from the pan. You may need to loose it a bit with a butter knife.
Completed Frosting Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
Chocolate Cinnamon Frosting
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Enough frosting for an 8×8 cake pan or a bundt cake, or 6 mini bundt cakes.
1cuppowdered sugar(I make mine in my blender with a bit of tapioca flour)
4Tbspnon-dairy milk(I used homemade cashew milk)
1/2 cup cacao powder(I use Wilderness Family Naturals Raw Organic Cacao powder)
2Tbspsoftened lard, or safe for you shortening or vegan margarine(I use my home rendered lard)
1Tbspbrewed coffee
1tspsafe for you oil
1/8tspcinnamon
Servings:
Instructions
Place all ingredients in a bowl and using a stand mixer with beater attachment or a hand mixer, blend the ingredients until smooth. This frosting will harden, so wait to make the frosting until the cake is cool and you are ready to frost it.
This recipe came out of what I had in the house when I wanted to bring some hummus over to Denise’s for a gathering. Denise is allergic to sesame, an allergy I understand is becoming more common, but not allergic to cashews. I’m not sure how common this combo is, but if your diet allows you to have cashews, give this spin on hummus a try. It’s enough like “typical” hummus to please purists, and different enough to be exciting. I think the cashews are a creamier, more neutral flavor than tahini, and it makes the perfect backdrop for ginger to pop. This is a really great hummus for making sandwiches or veggie wraps out of — somehow, the ginger just stands up well in a salad-like situation. I also stop my homemade hummus before it becomes too smooth — I like a little more texture than commercial hummus generally has.
Cashew-Ginger Hummus Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
Cashew-Ginger Hummus
Print Recipe
This twist on hummus replaces tahini with ground cashews for more texture and a creamier texture, with ginger replacing garlic as the primary flavor. This hummus is most excellent as a sandwich spread.
Prep Time
10minutes
Prep Time
10minutes
Cashew-Ginger Hummus
Print Recipe
This twist on hummus replaces tahini with ground cashews for more texture and a creamier texture, with ginger replacing garlic as the primary flavor. This hummus is most excellent as a sandwich spread.
Prep Time
10minutes
Prep Time
10minutes
Ingredients
1/2cupraw cashews,
1Tablespoonfresh gingersee recipe for technique
16ouncesgarbanzo beans
1/4cupaquafaba(juice from can or cooking water from beans)
1/4cupolive oil
1teaspoongarlicchopped
1Tablespoonlemon juice
1/2teaspoonkosher salt
Servings:
Instructions
Using a food processor, add the ingredients in order of the recipe — with one big exception! If your ginger is already ground, chopped, or microplaned, start with the cashews. If not, begin with the ginger.
If beginning with the ginger, just pulse until it is all shredded.
If beginning with the cashews, pulse until you have a fine powder if you like texture. If you want your hummus to be really smooth, go ahead and make cashew butter.
Add the chickpeas and liquid and process. Then add everything else and process to your desired smoothness.
Enjoy as a spread or as a dip. If you’re using good quality pure olive oil, this will get somewhat stiff in the fridge. A few minutes resting at room temperature will fix that.
Some of you may remember when I posted about my margarine experiments in a Whatever Wednesday post. I’ve been using it for a while, but I wasn’t completely happy with it. The psyllium husk powder I used as an emulsifier didn’t melt well when I wanted to use it for things like lobster and there were gummy bits. Since my experiments with making Aquafaba Vegan Salad Dressing went so well and worked so well to emulsify the oils, I started wondering about it. And then I saw a post for a recipe for a Vegan Aquafaba Butter that one of the people in the Vegan Meringue – Hits and Misses! Facebook group for aquafaba developed, but I don’t have a safe, solid fat other than home rendered lard and home rendered beef tallow due to my allergies. So I decided to go back and play with my original recipe and add aquafaba. I doubled the recipe and switched out some of the cashew milk for aquafaba. It worked, and the margarine is perfect. There’s no gummy bits, the butter is spreadable at refrigerator temperature on hot steamed veggies and potatoes, and it’s much more like butter than before. Now I just need to find a bread that works for me again, because I need to eat this with toast.
Homemade Margarine, New and Improved on steamed broccoliHomemade Margarine, New and Improved on baked potato
My original post about my WW: Homemade Margarine Experiments has links to information about rendering your own lard and tallow, if you have to do it yourself. (I do, fricking corn). I also used silicone ice cube trays to freeze the margarine into cubes. Once it’s hardened, I place it in to zip top bags to keep in the freezer. It lasts longer and I can just grab a cube or two when I need them.
Homemade Margarine, New and Improved in silicone ice cube trays before freezing Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
Homemade Margarine, New and Improved
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A replacement for margarine when you can’t have commercial products, commercial shortenings or coconut oil.
Servings
Prep Time
2cups
15minutes
Servings
Prep Time
2cups
15minutes
Homemade Margarine, New and Improved
Print Recipe
A replacement for margarine when you can’t have commercial products, commercial shortenings or coconut oil.
Servings
Prep Time
2cups
15minutes
Servings
Prep Time
2cups
15minutes
Ingredients
2 ounces lard(I use my home rendered lard)
2 ouncestallow(I use my home rendered tallow)
1cup olive oil
1/3cup cashew milk or other non-dairy milk(I use my homemade cashew milk)
1/3cup aquafaba(See aquafaba.com)
1/2 teaspoon lemon juice(I used fresh squeezed lemon juice)
1/2teaspoonapple cider vinegar(Bragg’s is usually the safest option corn allergy wise)
1teaspoon sea salt
1/4 teaspoonground turmeric
Servings: cups
Instructions
Melt lard and beef tallow together in a double boiler. While waiting for it to melt, add all the other ingredients except the olive oil in a blender.
Once the lard and tallow are melted, add the olive oil to them, and stir to combine. Remove the double boiler from the heat.
Start blending the ingredients in the blender, and through the hole in the lid, very slowly pour the lard, tallow, and olive oil mixture into the blender in a fine stream. Continue pouring until the whole mixture has been added to the blender and blend until completely mixed.
Once it’s completely mixed, pour the margarine into a silicone ice cube tray, or into other freezer safe containers. Place the trays/containers into the freezer until the margarine sets. I empty the silicone ice cube trays into a zip top bag so that it lasts longer and I can grab a bit of margarine when I want.
Well, I was going to go all ‘Denise-crazy’ on you guys and make the tortillas I posted two weeks ago and cashew sour cream (since I don’t have commercially available safe products) and make fajitas that looked all pretty, but my mom is visiting and I’m exhausted from pruning the rhododendrons in the front yard. And hey, sometimes a simple dinner is good. You can marinate these ahead of time and then throw them on the grill or broil them in your oven in a few minutes, and have a yummy dinner in no time. You can eat them by themselves with a nuked baked potato and veg, or you can slice them and throw them on a salad, or slice them and make fajitas. The pictures show me making only a pound, because my mother won’t eat anything spicy (sacrilege, I know), and half were being saved out for her dinner.
Fajita Marinated Steak Tips
2 pounds of steak tips
4 Tablespoons of olive oil or other safe for you oil
Juice of one lime, freshly squeezed
4 garlic cloves, minced
2 Tablespoons of DIY Chili Powder or other safe for you chili powder
1 teaspoon of ground black pepper
1 teaspoon of salt
1 Tablespoon of brown sugar
Place all ingredients except the steak tips in a bowl and whisk well to thoroughly combine.
Marinade mixture
Place the steak tips into a zip top bag, and pour the marinade mixture over them, scraping the bowl down into the zip top bag. Squeeze air out of bag so that the steak tips are covered in marinade and place in the refrigerator for at least an hour or overnight.
Steak tips in marinade in zip top bag
If grilling, preheat your grill to about 500°F. Remove tips from marinade and place on the grill. Grill about 8-10 minutes a side (turning once), or until the temperature reaches about 135°F for rare, 145°F for medium rare, 160°F for medium or 170°F for well done.
Steak tips on grill
If broiling, preheat your oven to broil. Place a rack on a baking sheet, and place the tips on the rack, about 2-3 inches from the broiler element. Broil 8-10 minutes a side (turning once), or until the temperature reaches about 135°F for rare, 145°F for medium rare, 160°F for medium or 170°F for well done.
Fajita Marinated Steak Tips
Enjoy!
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Fajita Marinated Steak Tips
Print Recipe
Great for a quick dinner on the grill! Marinate for at least a hour to overnight for best flavor.
2Tablespoons DIY Chili Powderhttp://adultfoodallergies.com/diy-chili-powder/
1teaspoon black pepper, ground
1teaspoonsea salt
1Tablespoonbrown sugar
Servings: people
Instructions
Place all ingredients except the steak tips in a bowl and whisk well to thoroughly combine.
Place the steak tips into a zip top bag, and pour the marinade mixture over them, scraping the bowl down into the zip top bag. Squeeze air out of bag so that the steak tips are covered in marinade and place in the refrigerator for at least an hour or up to overnight.
If grilling, preheat your grill to about 500°F. Remove tips from marinade and place on the grill. Grill about 8-10 minutes a side (turning once), or until the temperature reaches about 135°F for rare, 145°F for medium rare, 160°F for medium or 170°F for well done.
If broiling, preheat your oven to broil. Place a rack on a baking sheet, and place the tips on the rack, about 2-3 inches from the broiler element. Broil 8-10 minutes a side (turning once), or until the temperature reaches about 135°F for rare, 145°F for medium rare, 160°F for medium or 170°F for well done.
Honey mustard reminds me of childhood, specifically this restaurant, Ray’s on the River, outside of Atlanta. Apparently, it opened in 1984. We moved there in 1985, and my dad bought a piano “for the family.” What that meant was that my brother and I were signed up for piano lessons, with mandatory yearly recitals that involved being dressed up, playing horrible dreck in front of a crowd of the parents and other kids, and then going out to dinner as a family. While piano recitals were decidedly not my thing (I was a competent student, but I’m not a performer), this was the kind of dinner out that I actually really liked. We always went to Ray’s for “nice” dinners out — celebrations of some sort. Ray’s had a jazz band in the bar (and this was well before children were banished from bars — we got Shirley Temples and got to listen), a view of the muddy Chattahoochee River, and the best chicken fingers I’ve ever eaten. They had a crispy, light, almost tempura-esque coating which I never could replicated, not even with all the allergens in the world. They were served with a “fancy” honey mustard sauce, which was not like the gluey opaque salad bar version of honey mustard (which is mayonnaise-based). I’m sure this sauce had real honey and real mustard in it, and not a lot more — and this recipe is my attempt to recreate this flavor of my childhood.
This honey mustard is intended primarily as a salad dressing, but I’ve also cooked salmon, chicken, and potatoes in it with great results. Pick your herbs based on your destination, and you’ll do fine — I prefer the herbes de provence on chicken and salad, and the dill for fish, but the extra dressing never goes to waste no matter which version I make.
Honey Mustard. It’s better than piano recitals.
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Honey Mustard Vinaigrette
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This sweet and savory classic gets an adult update with great herbs.
2Tablespoonsvinegar(I’ve used red wine and cider vinegar. Both are good. Use your favorite.)
1/4 – 1/2teaspoonkosher salt
1teaspoonherbes de provenceOR
1teaspoondill
Servings:
Instructions
Measure ingredients into a bowl (I use a glass measuring cup, as the spout is good for pouring the dressing/sauce on a salad or dish). Mix well with a whisk.
Recipe Notes
The order of the ingredients is purposeful — if you measure the olive oil first, the honey and mustard will slide right out and you can use the same measuring spoon for the whole thing.
If you want to use this as a dipping sauce, I’d suggest making it the day before. A night in the fridge thickens it up quite nicely.
So you’re probably saying, ‘Denise, shouldn’t this be Gluten-Free Vegan Tortillas and Tortilla Chips, not Pita Chips’? And yes, that would seem to make sense, except that the dough when baked tastes more like pita chips than tortilla chips. If you baked or fried the tortillas after making them, maybe it’d be closer to tortilla chips, but I haven’t tried that yet. If you do, let us know.
This dough was originally designed to be baked to be chips, so there’s oil in it. However, I decided to just roll some out and cook it like a tortilla to see what happened. I got a pliable tortilla, which I hadn’t been able to do with other gluten-free tortilla experiments. So it’s not the most traditional tortilla, but hey, for a wheat-free, dairy-free, corn-free tortilla, that doesn’t break in half when you bend it and I might actually be able to make soft tacos, fajitas, and enchiladas again, whatever, I’m sold. Just as a note, whether you decide to make the chips or the tortillas, you’re going to need parchment paper. These need to be rolled out really, really thin.
You all know that my style is normally to give you every step with a picture and then give you the recipe card at the end. But, I was in a hurry and didn’t take as many pictures as I should have, and it’s much harder to do with two recipes in one post. So I’ll give you what I have for in-process photos, and then the recipe cards.
So first, the in-process photos of the tortillas:
Tortilla after being flipped on skillet from parchment paperTortilla cooking on cast iron skilletPliable tortilla! Yay! Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
115 ounce candrained and rinsed garbanzo beans(I used home canned. Save the aquafaba and freeze it for when you need it.)
1teaspoonsalt
1/4cupolive or other safe-for-you oil
1cup glutinous rice flour(you’ll also need a bit extra for rolling out the dough)
cast iron skillet
blender
mixer
parchment paper
Servings: Tortillas
Instructions
Place drained and rinsed garbanzo beans, the salt, and the olive oil into a blender, and blend until smooth. Place the mixture into a mixer and using the flat beater on medium low speed, slowly add the glutinous rice flour, beating until dough comes together.
Using a piece of parchment paper dusted with some of the glutinous rice flour, roll out a portion of the dough about the size of an apple or to fit the size of your cast iron skillet, to a thickness of about an 1/8th of an inch.
Place a cast iron skillet over medium low heat. When it is hot, use the parchment paper to transfer the tortilla to the skillet. Flip it onto the skillet and peel the parchment paper off. Cook the tortilla for 3-4 minutes each side or until it is golden brown.
Pita Chips just out of the ovenPita Chip thickness after baking Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
115 ounce candrained and rinsed garbanzo beans(I used home canned. Save the aquafaba and freeze it for when you need it.)
1teaspoonsalt
1/4 cupolive or other safe-for-you oil
1cup glutinous rice flour(you’ll also need a bit extra for rolling out the dough)
baking sheet
blender
mixer
parchment paper
Servings: chips
Instructions
Preheat your oven to 375°F.
Place drained and rinsed garbanzo beans, the salt, and the olive oil into a blender, and blend until smooth. Place the mixture into a mixer and using the flat beater on medium low speed, slowly add the glutinous rice flour, beating until dough comes together.
You will need to do a couple of batches to bake all of the chips. Cover your baking sheet with a sheet of parchment paper. Dust the parchment paper with some of the glutinous rice flour. Roll out about a third of the dough to a thickness of about an 1/8th of an inch, the thinner the better. Use a sharp knife to score lines through the dough the size you’d like your chips, being careful not to cut through the parchment paper.
Place the baking sheet in your preheated oven and bake for 25 minutes or until the chips are golden brown.
I’m a die-hard nerd, but I tend to flit about in the nerdiverse a lot. I would not have called myself a die-hard Star Trek fan (although I did in my senior high school yearbook!), but I’ve been surrounded by them most of my life. Since Netflix added them all, I’ve been binge-watching 4 of the 5 series (I have not started Enterprise yet, and I never saw any of those when they aired). I decided that watching the series finale of Star Trek: The Next Generation needed a themed dinner. Yes, I’m that kind of nerd.
This dish came out of an attempt to make a human-palatable version of Klingon gagh. This version is MUCH prettier than the original version. In the original, to simulate “serpent worms,” I cut up thin-cut pork chops, marinated them, and them sauteed them on the stovetop. This version uses boneless country-style pork ribs primarily because they were on sale, but they take to the sauce very well.
Sadly this is not a super-quick recipe, and it’s really not a “set-it-and-forget-it” meal, but the active work part is still pretty minimal. DO NOT FORGET TO LINE YOUR PAN WITH FOIL. This sauce bakes on pretty well, and I don’t want you to be scrubbing all week!
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1poundboneless country-style pork ribstrim fat, if needed
1/4teaspoongarlic powder
1/4teaspoonkosher salt
1/4teaspoonpepper, freshly ground
1teaspoonolive oil(approximately)
1Tablespoonbrown sugar
2Tablespoonshoney
1Tablespoonsriracha
1/4cupred wine or apple cider vinegar
1/4cupoilI used safflower, but use what is safe for you
Servings: people
Instructions
Preheat oven to 450˚F. Line baking dish with foil.
Rub or spritz pork with oil and sprinkle with salt, pepper, and garlic powder. Bake for 30 minutes.
Make the sauce by mixing the rest of the ingredients together until the sugar and honey are fully mixed in. Taste it. If you like it hot (Denise!), add more sriracha to taste.
Reduce heat to 350˚F. Pour sauce over the pork.
Bake for an additional hour, basting every ten minutes. I don’t own a baster, but I think that the stickiness of this sauce might make a mess. A spoon works just fine. This will burn at the edges of pan (hence the foil!), but just caramelize on the pork.
Consider baking potatoes alongside the pork — it’s about the right timing, and the pork goes well with a good baked potato.
