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Side dish, noun: a portion of food served in addition to the main dish. These recipes will not contain dairy, eggs, gluten, wheat or hazelnuts. If we use a top 8 allergen, we will use a tag warning of its use.
Squash and Sprout Rice Platter. Photo by J. Andrews
I started working on this particular dish about a year ago when I discovered this branch of Brussels sprouts at a Trader Joe’s and had to buy it. How do you not buy that?
Sprouts!
I made a lot of different Brussels sprouts recipes to use them all up, but most of them involved roasting the sprouts. There is no better way. Roasting is also really the only way to cook butternut squash, and I thought maybe these things would go together well, maybe with some rice and a sauce. I made a dressing using a magical mustard I’d brought back from Paris that was curried apricot mustard, and I’ve been trying to reproduce that flavor since. It took more than a few tries, but it was still cheaper than going back to Paris (where, I need to tell you, there is a whole store that just sells mustard. They have mustard on tap. That was absolutely a highlight of my trip.)
I wanted to call this a pilaf, but apparently a pilaf requires the rice to be cooked in a flavored broth. This dish calls for brown rice cooked in very exciting water, but the dressing you toss everything with at the end adds plenty of flavor, and the vegetables have their own flavors — plus carmelization (i.e. oxidization of the sugars) because of the roasting. Tasty.
Squash and Sprout Rice Platter
Preheat oven to 450F.
3/4 cup brown rice
1/4 cup wild rice
2 1/4 cups water
OR
1 cup brown rice
2 1/4 cups water
Cook rice however you normally cook rice. I throw it in my rice cooker. This takes about 40 minutes, and so will your vegetables, so start the rice first and then move on.
Butternut Squash
Brussels Sprouts
Walnuts
1/2 lb. butternut squash, peeled* and cut into 1/2 inch cubes — about the size of playing dice
1/2 lb. Brussels sprouts, ends trimmed off and any weird outer leaves removed, halved or quartered depending on your preference — make them bite-sized
1 cup raw walnut halves or pieces (optional)
2 Tablespoons to 1/4 cup oil of your choice (I use olive oil or safflower oil)
1 teaspoon seasoned salt (I use a spicy seasoned salt, but you can use regular — whatever is your favorite)
1/2 teaspoon salt
Line three separate baking sheets with parchment paper (or don’t, but this makes clean up easier).
Toss the squash with 1-2 Tablespoons of oil, lay out in a single layer on a baking sheet, and sprinkle with either salt, seasoned salt, or spicy seasoned salt. I prefer the latter. Throw them in the oven and set the time for 25 minutes.
Toss the sprouts with another 1 Tablespoon of oil, lay out on the second sheet, and sprinkle with about 1/2 teaspoon salt. When the time goes off for the squash, throw the sprouts in (don’t remove the squash!) and reset the timer for 10 minutes.
Spread the walnuts out on the third sheet. When the time goes off again, add the walnut pan to the oven and check the sprouts — remove if necessary. Set the timer for 5 minutes.
A note for the nut allergic: The walnuts are optional in this dish! If you aren’t allergic but just don’t like whole walnuts, chop them up some, as they do add a great flavor to this dish.
Your total cooking time is 45 minutes. The squash gets the full amount, the sprouts about 15, and the walnuts 5. This works out perfectly in my oven, but keep an eye out, especially for the nuts.
For the sauce:
4 Tablespoons balsamic vinegar
1 1/2 teaspoon molasses
2 teaspoons apricot jam
1/2 teaspoon curry powder (again, if you like the spice, get the spicy one)
3 1/2 teaspoons Dijon mustard — grainy if you wish, but smooth works best here
1 1/2 Tablespoons high-quality olive oil
Whisk all ingredients together.
Plate the rice, add the veggies, drizzle on the sauce, and sprinkle walnuts over the top. Dig in and enjoy.
Squash and Sprout Rice Platter. Photo by J. Andrews
Generally those of us with multiple food allergies can rely on very little in the way of packaged or convenience foods. Given that both Denise and I also work full-time, sometimes feeding oneself on a serious time budget becomes, well, problematic. When I still ate wheat, couscous was something I always had on hand because it cooked quickly and was a good neutral base for an easy saute of whatever was in the fridge at the time. I operated on the easy model of “beans, greens, and grain.”
This is a version of that — using a Lundberg brown rice couscous with roasted garlic flavor as the “grain” base for a nice stir fry of Swiss chard from my friend Mary’s garden. Add in a leftover sweet potato and a caramelized Vidalia onion and I had a good dinner with three lunch portions leftover. Add a can of white beans or some leftover meat for a protein boost, serve this as a side dish, or think up your own variation — this is more of a formula than a recipe, really, and one I honestly repeat over and over throughout the year for easy weeknight meals.
Gluten-free Veggie Couscous Bowl
Makes 4 servings
1 large Vidalia onion, halved and sliced thin
1 Tablespoon some form of fat
I box Lundberg brown rice couscous
1 bunch of Swiss chard, washed, rolled, sliced, and then chopped
1-2 teaspoons olive oil
1-3 cloves garlic, chopped
1 sweet potato, cooked
salt and pepper to taste
Melt shortening/butter/margarine/bacon fat/olive oil in large skillet over medium low heat. When sizzling hot, add onions. Stir thoroughly to coat with oils, and cook low and slow until well-browned, about 45 minutes or so. Stir occasionally.
If you need to cook the sweet potato, throw it in the oven at 375F after washing it and poking vent holes in the skin. I’d personally suggest making more than one and use the leftovers in another dish later in the week.
In a separate stockpot, bring water to a boil as directed on the box of the couscous. When the water is boiling, add the seasonings (if you can have them) and the couscous. Cover, reduce heat, and set the timer — again, basically follow the directions on the box, omitting the seasoning if you cannot have them.
While these things cook, wash and drain the chard leaves. Chop off the stems. Slice these thinly like celery and set aside. Stack the leaves, and then roll them up tightly to slice thinly to create small ribbons of chard. Cut lengthwise along the leaves next, to make the ribbons shorter.
When the onions are finished cooking, remove them from the skillet. Add a tiny amount of olive oil to the fat left in the pan, if needed, and then add the garlic and chard in quick succession. Stir thoroughly, and cook until the chard is fully wilted (4-8 minutes).
In a large serving bowl, mix all ingredients — couscous, chard, sweet potato, and onion. Taste, and then season appropriately with salt and pepper.
So, last weekend it snowed in New Hampshire, and this weekend it’s been 95°F all weekend. Hilarious. I don’t handle the heat well, if at all, nor do I handle the crazy freaking changes well. The humidity and corresponding air quality in New Hampshire has been known to send me right into an asthma attack. We’ve got the air conditioners cranked, but I don’t want to heat the apartment up any more than necessary, so we’ve been eating salads and fruit. And since it’s the time of year that you might be heading to potluck type gatherings, here’s a spruced up fruit salad you can take with you. Also, this can be made much much easier by doing what I did and buying a fruit tray and some berries and using it, so you don’t have to peel melons and pineapple. You can do it the night before and let the dressing soak in, but it’s yummy either way.
Margarita Tropical Fruit Salad
1/2 cup of freshly squeezed lime juice (about 4-5 limes)
1/2 cup of agave syrup
1/2 cup of tequila
2 1/2 teaspoons of arrowroot
2 Tablespoons of water
About 6-8 cups of fruit cut in bite size pieces, filling a large salad bowl. The mixture is up to you, but I used cantaloupe, watermelon, strawberries, pineapple, kiwi, strawberries, blueberries, and blackberries.
First, wash your limes carefully under hot water to get rid of the wax they put on them. To get the most juice out of them, I’ve found two tips that really help. Put your limes in a microwave safe container and nuke them on high for one minute.
Limes in microwave safe bowl
Then put them on a cutting board, and using the palm of your hand roll the limes back and forth, putting enough pressure on them so that you can feel the lime squeeze against the board, but not enough so you break the lime against the cutting board. Now juice your limes.
Denise awkwardly rolling limes with her left while she takes pictures with her right
Make sure you don’t have any seeds in with the lime juice and pour it into a sauce pan. Add the agave syrup and the tequila to the sauce pan, mix until thoroughly combined, and then bring it to a boil for about two minutes. Turn the heat to low, and in a small container (I used a glass measuring cup) mix the arrowroot and water together. Pour the water and arrowroot mixture into the sauce pan, stirring quickly so that it doesn’t clump. Turn to medium low heat and let it simmer for 15 minutes or so, and then remove from the heat.
Agave Lime Tequila dressing in sauce pan
When the agave lime tequila dressing has cooled (you can cheat by sticking it the freezer for a few minutes if you need to), pour it over the cut fruit and toss to combine. Enjoy!!
Before I start my rhapsody on the glories of bacon and Sriracha, let me just confess that this wasn’t my idea and isn’t my recipe, which is why we’re posting it on Whatever Wednesday. For that we can thank Scott Hutcheson, whose recipe was provided in his blog, and then was picked up and discussed by another blog, True Laurel, where one of my friends saw it and pinned it on Pinterest. I had to try this. I’ve made some minor modifications, because I’m used to cooking my bacon in oven, I like it really crispy, and I’m way too lazy to use a baking rack and then have to wash it afterwards. It works perfectly fine just on the baking sheet or piece of stoneware (but it does work best on the stoneware between the two), but you will want to use some tongs to remove the bacon from the baking sheet and place them on a sheet lined with paper towels to drain after baking.
Okay, I’m beginning the rhapsody. Two of my favorite foods in the whole world, together at last. (Sounds like an ad for an duet album on TV when they still had ads like that right?) In any case, the guy who thought this up was a culinary genus. It’s beyond awesome.
Bacon with Brown Sugar and Sriracha
a package of Hormel’s Black Label Applewood Smoked Thick Cut Bacon
a bottle of Sriracha (you squeeze it onto the bacon from the bottle, using probably no more than 3 Tablespoons or so)
3-4 Tablespoons of brown sugar
Preheat your oven to 375°F. Lay your bacon strips out carefully so they do not overlap on your baking sheet or stoneware. (I’m using the Pampered Chef large bar pan stone.
Bacon laid out on stoneware
Take your Sriracha bottle and run a line of Sriracha down each strip of bacon.
Sriracha lines on bacon
Once you have the Sriracha on the bacon, take a basting brush and spread the Sriracha evenly over each strip of bacon.
Spreading Sriracha evenly over bacon strips
Now sprinkle the brown sugar evenly over the bacon strips. I found it was easiest just to use my fingers to do it.
Brown sugar sprinkled over Sriracha covered bacon
Bake for 15-20 minutes. Check on your bacon at about 15 minutes so it gets to the proper level of “done-ness” for you. Again I like mine really crispy, so I’ll let mine go longer until it’s where I want it.
Bacon just out of the oven
Once it’s out of the oven, use a fork or a pair of tongs to lay them on some paper towels to drain away the excess bacon fat.
For the second post in our Hangover Breakfast series, what breakfast is complete without home fries? But on the morning after (or pretty much all the time if I’m honest about it), I’m going to be pretty lazy about what I actually cook on the stove top that requires constant attention. Therefore, I like my home fries oven roasted.
Sriracha Oven Roasted Potatoes
1/8 c. of olive oil
1 Tablespoon of fresh minced garlic (3-4 cloves or go nuts)
1 teaspoon of Italian Seasoning (it’s a mix of the usual suspects, marjoram, thyme, rosemary, savory, sage, oregano and basil, if you don’t have it, just use a dash of each.)
1/2 teaspoon of Penzey’s Forward (if you don’t have this, use 1 teaspoon of Lawry’s Seasoning Salt or any other brand of season salt, and omit the salt below)
1/2 teaspoon of salt
1 teaspoon of Sriracha (if you don’t have Sriracha, BUY SOME, or substitute any hot sauce, or if you don’t like spicy, omit it altogether)
4-5 potatoes, washed and scrubbed and trimmed of any scars or bad spots, but otherwise unpeeled.
Preheat oven to 475º degrees. Place all the ingredients except the potatoes into a bowl.
Olive Oil and Spices in Bowl
Whisk oil and spices together so they are well incorporated.
Well mixed olive oil and spices
Wash, scrub and trim potatoes if you haven’t already.
Washed, Scrubbed and Trimmed Potatoes
Cut potatoes into 3/4 inch pieces and place into the bowl with the olive oil and spices.
Potatoes cut into 3/4 inch pieces
Once you have finished cutting up all the potatoes, mix the potatoes with the oil and spice mixture until they are well coated.
Potatoes coated with spice mixture
Place coated potatoes on a baking sheet in a single layer. Scrape the bowl and drizzle any of the remaining spice mixture on top of the potatoes.
Coated Potatoes on baking sheet in single layer
Put potatoes in preheated oven and roast for 20-30 minutes, turning occasionally to brown on all sides.
Sriracha Oven Roasted Potatoes just out of the oven!
When Denise and I sat down to discuss things we needed to learn to make, things we could not longer eat “normal” versions of, one of the things that popped to the top of the list was what my college roommate called “bar food” — fried foods that tasted great and had little or no nutritional value. I can still have french fries, which are my favorite of the genre, but Denise missed mozzarella sticks (to the point that I had dreams about them – D).
As anyone who is vegan, allergic to milk, lactose-intolerant knows, cheese is one of the harder flavors to replicate without actual dairy products. Many have tried, but the majority of “non-dairy” cheeses on the market actually contain some dairy, and therefore aren’t suitable for anyone vegan or with allergies. There is nothing on the market that really would work for a fried cheese product.
But we do have the wonder of Joanne Stepaniak’s The Uncheese Cookbook, which has an amazing variety of cheesy flavors (including the basis for the nacho cheese used in the Happy Layers Nacho Dip). We figured that if we made the mozzarella recipe, made sure it was structurally sound enough to batter and fry, and then figured out a breading, we’d be set. Easy, right?
Not exactly. We had no problems with the cheez, though we made three or four recipes before determining which worked best, and tried several different “egg wash” and breading options, too, before determining which worked best. But even our less perfect attempts were edible, and we’ve shared these with regular omnivorous eaters, and while they wouldn’t mistake them for mozzarella sticks, they did enjoy them. This recipe was our first resounding success, and it’s kept us going for a while.
This is NOT an every day recipe! And frankly, given that it’s fried “cheez,” it really shouldn’t be anyway. There is preparation involved, and then deep frying, but they taste good at room temperature and could easily be re-warmed or kept warm in a low oven.
Before we get started, you will need the proper equipment. You decide how much you can fudge this stuff, but remember you’ll be playing with oil.
For making cheez:
2 qt. saucepan
whisk
silicone ice cube trays or molds with a capacity of about 1 Tablespoon each (cubes are approximately 1 inch square)
plastic wrap
freezer space so they can set
For the frying:
pot deep enough to accommodate about 3 inches of oil and the frying thermometer, a thick stainless steel or a enameled dutch oven would be best. You also want a pot that’s tall enough that the edge is 2 or more inches above the oil level. It’s safer and there’s less splatter all around. The pot we used was 5 inches tall and about 8 inches across. We do not recommend using anything with Teflon or nonstick coatings. Of course, if you have an actual deep fryer appliance, use that.
For recapturing the oil for re-use (with proper care, you can use this oil at least 6 times)
Mason jars
coffee filters
funnel
Ingredients, all in one list:
2 cups rice milk
½ cup nutritional yeast flakes
7 Tablespoons oat flour (if you can’t get gluten free certified oat flour, grind gluten free certified rolled oats in a blender, food processor or coffee grinder until you have flour)
¼ cup tahini
¼ cup cornstarch
4 Tablespoons lemon juice
1 Tablespoon onion powder
1 teaspoon kosher salt
2 Tablespoons Ener-G egg replacer powder
1/2 cup warm rice milk
one loaf of white rice bread, turned into bread crumbs, or about 1 1/2 cups of bread crumbs
a large jug of canola oil, for frying
marinara or tomato sauce for dipping (optional)
Miraculous Cheez Nuggets
There are two things you need to do in advance — make the cheez and make the bread crumbs. You could buy bread crumbs, but it may be easier to make your own and control the bread. For gluten-free bread crumbs, we suggest either Ener-G White Rice Bread or Food for Life White Rice Bread. In my opinion (MK), neither one is a fantastic sandwich bread, but the white rice breads do make excellent bread crumbs for frying.
For either one, lay the slices out on the oven rack and bake for about 2 hours at 200°F. Let cool completely, and then put through the food processor. You won’t use the whole loaf’s worth of crumbs, but why not keep the rest on hand? They keep well in a plastic bag or other sealed container.
Make cheez:
Place the following ingredients in the saucepan:
2 cups rice milk
½ cup nutritional yeast flakes
7 Tablespoons oat flour (if you can’t get gluten free certified oat flour, grind gluten free certified rolled oats in a blender, food processor or coffee grinder until you have flour)
¼ cup tahini
¼ cup cornstarch
4 Tablespoons lemon juice
1 Tablespoon onion powder
1 teaspoon kosher salt
Whisk all ingredients together until well combined.
Cheez Ingredients mixed before heating
Cook over medium-low heat, whisking occasionally until mixture starts to thicken. Turn heat to low, whisk constantly until mixture starts to pull together and away from sides of pan.
Cheez after cooking
Spoon into silicone molds or ice cube trays, approximately 1 tablespoon per cube. Try your best to smooth out the tops.
Cheez in Silicone Ice Cube Trays
Cool in fridge. Then cover with plastic wrap and freeze the cheez over night. The cheez must be frozen to hold up to frying without becoming a really nasty mess. The last batch we made we had intended to fry the the next day but couldn’t, so the cheez was in the freezer for a week or so with no ill effect. To save time, you could keep some cheez made ahead of time in the freezer and then just bread and fry when you want some.
Frying Fun!
Fill the frying pot (described above) with about 3 inches of canola oil, and put your frying thermometer in place. Start heat over medium-low and aim for 360ºF.
Frying Set Up
While waiting for your oil to heat, you will bread your cheez. Make an “egg” mix by mixing the following:
2 Tablespoons Ener-G egg replacer powder
1/2 cup warm rice milk
Place egg mix in a deep enough container or bowl that you can dip the cheez nuggets in it and coat them easily. Place bread crumbs in a low flat container so that you can easily roll the nuggets to coat them in the bread crumbs.
Remove cheez nuggets from silicone molds. One at a time, dip nuggets in egg mix, then in bread crumbs. Place on a tray to until you are ready to fry them.
Coating Cheez in Bread CrumbsCheez Nugget Coated in Bread CrumbsTray of Breaded Cheez Nuggets
Fry them! Drop nuggets (gently!) in the hot oil and then cover the pot with the splatter screen.
Putting Cheez Nuggets into OilCheez Nuggets FryingUsing Splatter Screen
Our pot was about 8 inches in diameter, with 3 inches of oil, and we could fry 5 nuggets at a time. Each batch took approximately 5 minutes with the starting oil temperature at 360-370ºF. We were able to test the interior temperature (remember, these will still be frozen when you drop them in the oil) with the probe thermometer — anything over 70ºF is good (take a nugget out of the oil and test it on a plate. DO NOT TRY TO PROBE A NUGGET WHILE FRYING). You can also just cut one open and feel it.
Blurry Photo of using Probe Thermometer
If you put too many nuggets in the oil at once, you will drop the temperature too far down (don’t go below 330ºF), and you won’t get a golden brown outside with a warm cheezy center. If your oil drops more than 15 degrees, put fewer nuggets in the next time around. You can also adjust your stove temperature to try to keep the oil temperature consistent.
When the nuggets are done, lay them on the cookie sheet that you’ve prepared — cover the cookie sheet with paper towels and lay your cooling rack upside down on the paper towels. The fried nuggets will be kept up off the paper towels, and the towels will draw the oil down. These nuggets are NOT greasy if you’re doing all this right, and they are wonderful.
Taking out Cheeze Nuggets to Put on RackCheez Nuggets on Rack
Serve while still warm, with marinara if you so wish.
You can freeze any leftovers, but reheat them low and slow — 250ºF for about 30 minutes seems to work. We only tested reheating them once, though, so if you do it, let us know how it goes!
If I’m completely honest, that mayo or sour cream based French onion dip (one package of dip mix plus a carton of sour cream, I think?) wasn’t something I made all that often or bought all that often in my pre-allergen days. But I liked it at parties, and maybe that was enough for me back then? I don’t know.
But last year, I wanted onion dip. With potato chips — salty, greasy, oniony madness. I tried a few things, and when I still ate soy, tofu-based sour cream with a packet of stuff wasn’t too bad. Some of the mixes are free of some allergens, but reading the ingredients so carefully is a real turn off, honestly. So. Onion dip. Now that soy is out and I really don’t want to use a packaged mix, it was time to come up with a good substitute based as much as possible on real foods.
Earth Balance, refugeof the dairy-free for decent, actually dairy-free margarine, has come out with a vegan AND soy-free mayonnaise! You can read our review of this miracle HERE. I am going to assume that this recipe will more-or-less work with regular mayo, or any of the vegan versions that contain soy. It’s been tested only with Earth Balance mindful mayo because neither of us eat those others.
As wonderful as the mayo substitute is, a dip based on mayo alone, to be eaten with thick, ridged greasy and salty potato chips seemed overkill, so the base of this is actually pureed canned cannellini beans, with mayo-sub added for creaminess. The onion flavor comes from scallions and caramelized onions. This is onion dip to revel in. Even if it doesn’t photograph like anything other than a dip.
Kiss Me if You Dare Onion Dip
First, get on caramelizing your onions. You want a softball-sized onion or two smaller ones, and if you can get a sweet onion (Maui, Vidalia, Walla Walla), it will be even better. Cut it in quarters and slice it thinly.
Heat about a tablespoon of olive oil in a large skillet over medium heat. I always use my cast iron, which is 12 inches, and I need to do two rounds of this. You want a good sloppy coat of oil over the bottom of the pan, heated until shimmering, and add only enough onions for a single layer. Add a good sprinkle of salt, 1/2 teaspoon or so for my pan size.
If you’ve never caramelized onions, it takes some time to do it right. I could tell you all about it, but I’m going to kick you over to Slate, as Tom Socca’s already covered it.
Set the onions aside to cool. I do not drain the oil off, as this dip is supposed to be rich.
Into your food processor (or blender, if you have a high powered one), add:
1 can of cannellini beans, rinsed and drained
1 scant cup of Earth Balance Mindful Mayo, original
3-4 cloves of roasted garlic
1-2 Tablespoons of lemon juice, fresh-squeezed if you can
Spin it through the food processor until all smooth and well combined. IF you are using a blender, I’d suggest doing the beans first, and then adding the mayo as a second step.
Add the onions and pulse until they are chopped up and well mixed in to your dip.
Dump dip into a serving bowl, and mix in about 1/4 cup of chopped scallions, green and light green parts only, reserving some for garnish if you wish. Refrigerate for a few hours before serving with lots of salty potato chips. Ruffles are my choice.
a bit of onion dip left after the party
Kiss Me if You Dare Onion Dip
1 softball-sized sweet onion, quartered and sliced thin
2 Tablespoons (+) olive oil (not extra-virgin) or canola oil
about 1 teaspoon kosher salt
1 can of cannellini beans, rinsed and drained
1 cup Earth Balance Mindful Mayo, original
3-4 cloves of roasted garlic
1-2 Tablespoons of freshly-squeezed lemon juice
1 bunch of scallions, sliced thin, green and light green parts only
Caramelize onions, then mix everything else in a food processor or high-speed blender, adding onions last, and garnishing with some of the green scallions if you remember.
After we perfected the Ranch Dip using a Cashew Base (see today’s other post) we found a recipe for ranch using the Earth Balance Mindful Mayo. We fiddled with the recipe because liked the flavor profile we had developed for the Ranch Dip Using a Cashew Base better. The result is pretty awesome. We both like our version with cashews better as a dip, but if you can’t have tree nuts that recipe won’t work. And this recipe was closer to real ranch dressing for use on actual salads, and much less expensive. I used it on a salad and I just about cried because I could have ranch dressing again. (I’m guessing that at some point I’ll be using this recipe and the Penzey’s Creamy Peppercorn dressing mix to experiment further with obtaining more replacements for dairy based salad dressings). We also served this dip to people who can eat dairy at a bridal shower and they also really liked it.
Ranch Dip/Dressing Using Earth Balance Mindful Mayo
1 cup of Earth Balance Mindful Mayo (I’ve tested it with original and organic but have not tried it with the olive oil version)
1/4 cup of rice milk (original, unsweetened, or use rice milk powder following directions on container)
Place all ingredients in a blender and blend until all ingredients have been incorporated, scraping down the sides as needed. You can also do this in a bowl and mix it by hand, if you prefer not to have to wash your blender, but I think the spices blend better in the blender. Taste the mixture and adjust spices as needed. Let sit for a couple hours before serving and the flavors will develop.
