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Dairy-free – Page 10 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Dairy-free

Contains no milk or milk derivatives.

  • Chocolate Mini Bundt Cakes with Chocolate Cinnamon Frosting

    Chocolate Mini Bundt Cakes with Chocolate Cinnamon Frosting

    Chocolate Mini Bundt Cake with Chocolate Cinnamon Frosting
    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
    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 batter
    Completed chocolate cake batter
    Chocolate Mini Bundt Cakes just out of the oven
    Chocolate Mini Bundt Cakes just out of the oven

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    Chocolate Mini Bundt Cakes
    Print Recipe
    Servings Prep Time
    6 cakes 20 minutes
    Cook Time Passive Time
    45-55 minutes 3 hours
    Servings Prep Time
    6 cakes 20 minutes
    Cook Time Passive Time
    45-55 minutes 3 hours
    Chocolate Mini Bundt Cakes
    Print Recipe
    Servings Prep Time
    6 cakes 20 minutes
    Cook Time Passive Time
    45-55 minutes 3 hours
    Servings Prep Time
    6 cakes 20 minutes
    Cook Time Passive Time
    45-55 minutes 3 hours
    Ingredients
    • 2 cups sugar
    • 1/2 cup brown sugar
    • 1 cup lard or shortening, melted (I use my home rendered lard)
    • 1/2 cup safe for you oil (I used olive and you’ll need a bit extra to grease the pan)
    • 1 1/2 cups cacao powder (I used Wilderness Family Naturals Raw Organic)
    • 1 1/4 cups sorghum flour
    • 1/2 cup tapioca flour
    • 1/2 cup glutinous rice flour
    • 1 tsp salt
    • 2 tsp baking powder (I use a homemade version)
    • 1 cup non-dairy milk (I used homemade cashew milk)
    • 1/3 cup brewed coffee
    • 3 Tbsp aquafaba (See aquafaba.com)
    • 1 Tbsp ground chia seed
    • 1 Tbsp apple cider vinegar (Bragg’s is usually the safest option corn allergy wise)
    • 1 mini bundt pan
    Servings: cakes
    Instructions
    1. Preheat your oven to 350°F. Grease your mini bundt pan well.
    2. 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.
    3. Place your sorghum flour, tapioca flour, glutinous rice flour, salt, and baking powder in another bowl. Whisk well until completely combined.
    4. In small bowl, place your chia seed and aquafaba. Mix well until combined. Then add your non-dairy milk and coffee, and mix well.
    5. 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.
    6. Once the flour and non-dairy milk mixtures are fully incorporated into the batter, add your apple cider vinegar, and mix well.
    7. Divide the batter evenly between the mini bundt cake wells of the greased mini bundt cake pan.
    8. 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.
    9. When the cake has cooled completely, remove it from the pan. You may need to loose it a bit with a butter knife.
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    Completed Frosting
    Completed Frosting

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    Chocolate Cinnamon Frosting
    Print Recipe
    Enough frosting for an 8×8 cake pan or a bundt cake, or 6 mini bundt cakes.
    Prep Time
    5 minutes
    Prep Time
    5 minutes
    Chocolate Cinnamon Frosting
    Print Recipe
    Enough frosting for an 8×8 cake pan or a bundt cake, or 6 mini bundt cakes.
    Prep Time
    5 minutes
    Prep Time
    5 minutes
    Ingredients
    • 1 cup powdered sugar (I make mine in my blender with a bit of tapioca flour)
    • 4 Tbsp non-dairy milk (I used homemade cashew milk)
    • 1/2 cup cacao powder (I use Wilderness Family Naturals Raw Organic Cacao powder)
    • 2 Tbsp softened lard, or safe for you shortening or vegan margarine (I use my home rendered lard)
    • 1 Tbsp brewed coffee
    • 1 tsp safe for you oil
    • 1/8 tsp cinnamon
    Servings:
    Instructions
    1. 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.
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    Enjoy your cake! Here’s a picture with an apple for size comparison:

    Chocolate Mini Bundt Cake with Chocolate Cinnamon Frosting with an apple for size comparison
    Chocolate Mini Bundt Cake with Chocolate Cinnamon Frosting with an apple for size comparison
  • Cashew-Ginger Hummus

    Cashew-Ginger Hummus

    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
    Cashew-Ginger Hummus

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    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
    10 minutes
    Prep Time
    10 minutes
    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
    10 minutes
    Prep Time
    10 minutes
    Ingredients
    • 1/2 cup raw cashews,
    • 1 Tablespoon fresh ginger see recipe for technique
    • 16 ounces garbanzo beans
    • 1/4 cup aquafaba (juice from can or cooking water from beans)
    • 1/4 cup olive oil
    • 1 teaspoon garlic chopped
    • 1 Tablespoon lemon juice
    • 1/2 teaspoon kosher salt
    Servings:
    Instructions
    1. 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.
    2. If beginning with the ginger, just pulse until it is all shredded.
    3. 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.
    4. Add the chickpeas and liquid and process. Then add everything else and process to your desired smoothness.
    5. 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.
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  • Homemade Margarine, New and Improved

    Homemade Margarine, New and Improved

    Homemade Margarine, New and Improved
    Homemade Margarine, New and Improved

    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 broccoli
    Homemade Margarine, New and Improved on steamed broccoli
    Homemade Margarine, New and Improved on baked potato
    Homemade 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
    Homemade Margarine, New and Improved in silicone ice cube trays before freezing

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    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
    2 cups 15 minutes
    Servings Prep Time
    2 cups 15 minutes
    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
    2 cups 15 minutes
    Servings Prep Time
    2 cups 15 minutes
    Ingredients
    • 2 ounces lard (I use my home rendered lard)
    • 2 ounces tallow (I use my home rendered tallow)
    • 1 cup olive oil
    • 1/3 cup cashew milk or other non-dairy milk (I use my homemade cashew milk)
    • 1/3 cup aquafaba (See aquafaba.com)
    • 1/2 teaspoon lemon juice (I used fresh squeezed lemon juice)
    • 1/2 teaspoon apple cider vinegar (Bragg’s is usually the safest option corn allergy wise)
    • 1 teaspoon sea salt
    • 1/4 teaspoon ground turmeric
    Servings: cups
    Instructions
    1. 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.
    2. Once the lard and tallow are melted, add the olive oil to them, and stir to combine. Remove the double boiler from the heat.
    3. 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.
    4. 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.
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  • Reuben-esque Potato Pile

    Reuben-esque Potato Pile

    Reuben-esque Potato Pile
    Reuben-esque Potato Pile

    Sitting in a random deli in Providence, RI, on an April Friday afternoon, I was drinking some odd flavor of coffee (that was actually really tasty, and I’m not usually a fan of flavored coffee).  Jack left me alone for about 3 minutes while the deli woman made a hot chocolate for him. When he came back, I was talking about “potato nachos” and describing flavors and asking the poor man whether kale was the right choice to go with onion dip. He’s used to this.

    I knew I wanted potatoes and Kiss Me if You Dare onion dip (but maybe with the scallions on top instead of mixed in). Baked/roasted kale seemed likely, as it’s my favorite nacho ingredient lately. But it needed another flavor, and I thought that it was likely a meat. I ended up texting Denise to discuss what was missing from this weird recipe plan I was devising in my head. We decided it was pastrami, and man, were we right!

    Have I scared you off describing the process of recipe development in my head? It’s really random. Turns out, potato “nachos” wasn’t quite right. Nachos implies chips, and while I made baked homemade potato chips, they really weren’t the right vehicle for this mess of flavors. Roasted cubed potatoes were exactly right.

    The onion dip is based on caramelized onions, with a mix of pureed white beans and Earth Balance vegan mayo — if you can’t do the mayo, consider trying it with Denise’s Aquafaba Mayo recipe. It’s one more step, but worth it! The potatoes are fluffy and slightly salty, with creamy onion-y dip, a bit of crunch from kale, the brightness of green onions, and the … what exactly is the right way to describe pastrami? I don’t know what it is, but it was the flavor I was looking for to bring it all together.

    I think this is a pretty great meal for a night you’re craving junk food or bar food. Not that it’s either, but it’s got a good mix of salty and crunchy and oily and creamy. I don’t run nutritional profiles on my recipes, and you won’t feel like running a marathon after this, but you also won’t be completely weighed down. You could also make a big batch as a snack to share. It’s relatively scalable, but the printable recipe below is for two servings.

    For a meal, per person, you will need:

    • about 1 cup of roasted potato cubes (olive oil, salt)
    • 1/4 cup of Kiss Me if You Dare Onion Dip
    • 1/2-1 cup of roasted kale
    • 2-3 slices of deli pastrami, rolled and sliced thin
    • 2 green onions, tops only, sliced thin

    Enjoy! And let us know if you try any additions or substitutions — especially if you try this without the meat. We’d love to hear some variations.

    Potato Pile
    Potato Pile

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    Reuben-esque Potato Pile
    Print Recipe
    Servings Prep Time
    2 meals 15 minutes
    Cook Time Passive Time
    45 minutes 25 minutes
    Servings Prep Time
    2 meals 15 minutes
    Cook Time Passive Time
    45 minutes 25 minutes
    Reuben-esque Potato Pile
    Print Recipe
    Servings Prep Time
    2 meals 15 minutes
    Cook Time Passive Time
    45 minutes 25 minutes
    Servings Prep Time
    2 meals 15 minutes
    Cook Time Passive Time
    45 minutes 25 minutes
    Ingredients
    • 2 cups Idaho potatoes cubed (about 2 small potatoes)
    • 1-2 Tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1 recipe Kiss Me If You Dare Onion Dip see link, above
    • 2 cups kale roll leaves and cut into 1/3″ strips
    • 6 slices deli pastrami rolled and sliced into ribbons
    • 4-6 scallions green parts only, sliced
    • freshly-ground black pepper to taste
    Servings: meals
    Instructions
    1. Preheat oven to 425°F. Wash and cube your potatoes. Peel or don’t peel — whatever you prefer. I love potato skin.
    2. Toss potato cubes with olive oil and salt and spread out in a single layer on a baking sheet.
    3. Roast potatoes for 25 minutes, then stir. Set the timer for 10 more minutes. Chop up your kale.
    4. Add the kale to the baking sheet and watch it for the last 10 or so minutes. Kale can brown a bit, but don’t let it burn. Total cooking time for the potatoes should be approximately 45 minutes.
    5. In the meantime, slice the pastrami and green onions/scallions. Set aside to top your finished Potato Piles.
    6. Toss the potatoes with the onion dip. I know this isn’t what’s shown in the photos, but that’s because it looked better this way. It *tastes* better if you toss the potatoes in the dip.
    7. Top your piles with scattered kale, a bit more onion dip, pastrami, and scallion tops. A bit of freshly-ground pepper on top is perfection.
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  • Fajita Marinated Steak Tips

    Fajita Marinated Steak Tips

    Fajita Marinated Steak Tips
    Fajita Marinated Steak Tips

    Fajita Marinated Steak Tips

    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
    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
    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
    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
    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.
    Servings Prep Time
    2-4 people 15 minutes
    Cook Time Passive Time
    15 minutes 1-8 hours
    Servings Prep Time
    2-4 people 15 minutes
    Cook Time Passive Time
    15 minutes 1-8 hours
    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.
    Servings Prep Time
    2-4 people 15 minutes
    Cook Time Passive Time
    15 minutes 1-8 hours
    Servings Prep Time
    2-4 people 15 minutes
    Cook Time Passive Time
    15 minutes 1-8 hours
    Ingredients
    • 2 pounds steak tips
    • 4 Tablespoons olive oil or other safe for you oil
    • 1 lime, juiced
    • 4 cloves garlic, minced
    • 2 Tablespoons DIY Chili Powder http://adultfoodallergies.com/diy-chili-powder/
    • 1 teaspoon black pepper, ground
    • 1 teaspoon sea salt
    • 1 Tablespoon brown sugar
    Servings: people
    Instructions
    1. Place all ingredients except the steak tips in a bowl and whisk well to thoroughly combine.
    2. 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.
    3. 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.
    4. 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.
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  • Honey Mustard Vinaigrette

    Honey Mustard Vinaigrette

    Honey Mustard Vinaigrette (with tater tots)
    Honey Mustard Vinaigrette (with tater tots)

    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 vinaigrette 2Honey Mustard. It’s better than piano recitals.


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    Honey Mustard Vinaigrette
    Print Recipe
    This sweet and savory classic gets an adult update with great herbs.
    Prep Time
    10 minutes
    Prep Time
    10 minutes
    Honey Mustard Vinaigrette
    Print Recipe
    This sweet and savory classic gets an adult update with great herbs.
    Prep Time
    10 minutes
    Prep Time
    10 minutes
    Ingredients
    • 3 Tablespoons olive oil
    • 3 Tablespoons honey
    • 2 Tablespoons Dijon mustard
    • 2 Tablespoons vinegar (I’ve used red wine and cider vinegar. Both are good. Use your favorite.)
    • 1/4 – 1/2 teaspoon kosher salt
    • 1 teaspoon herbes de provence OR
    • 1 teaspoon dill
    Servings:
    Instructions
    1. 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.

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  • Gluten-Free Vegan Tortillas and/or Pita Chips

    Gluten-Free Vegan Tortillas and/or Pita Chips

    Gluten-Free Vegan Tortillas
    Gluten-Free Vegan Tortillas
    Gluten-free Vegan Tortilla Chips
    Gluten-free Vegan Tortilla Chips

    Gluten-Free Vegan Tortillas and/or Pita Chips

    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 paper
    Tortilla after being flipped on skillet from parchment paper
    Tortilla cooking on cast iron skillet
    Tortilla cooking on cast iron skillet
    Pliable tortilla! Yay!
    Pliable tortilla! Yay!

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    Gluten-Free Vegan Tortillas
    Print Recipe
    Servings Prep Time
    5 Tortillas 15 minutes
    Cook Time
    2-3 minutes a side
    Servings Prep Time
    5 Tortillas 15 minutes
    Cook Time
    2-3 minutes a side
    Gluten-Free Vegan Tortillas
    Print Recipe
    Servings Prep Time
    5 Tortillas 15 minutes
    Cook Time
    2-3 minutes a side
    Servings Prep Time
    5 Tortillas 15 minutes
    Cook Time
    2-3 minutes a side
    Ingredients
    • 1 15 ounce can drained and rinsed garbanzo beans (I used home canned. Save the aquafaba and freeze it for when you need it.)
    • 1 teaspoon salt
    • 1/4 cup olive or other safe-for-you oil
    • 1 cup 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
    1. 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.
    2. 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.
    3. 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.
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    Now, here’s what I have for the pita chips:

    Pita Chips just out of the oven
    Pita Chips just out of the oven
    Pita Chip thickness after baking
    Pita Chip thickness after baking

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    Gluten-Free Vegan Pita Chips
    Print Recipe
    Servings Prep Time
    30-40 chips 15 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    30-40 chips 15 minutes
    Cook Time
    25 minutes
    Gluten-Free Vegan Pita Chips
    Print Recipe
    Servings Prep Time
    30-40 chips 15 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    30-40 chips 15 minutes
    Cook Time
    25 minutes
    Ingredients
    • 1 15 ounce can drained and rinsed garbanzo beans (I used home canned. Save the aquafaba and freeze it for when you need it.)
    • 1 teaspoon salt
    • 1/4 cup olive or other safe-for-you oil
    • 1 cup glutinous rice flour (you’ll also need a bit extra for rolling out the dough)
    • baking sheet
    • blender
    • mixer
    • parchment paper
    Servings: chips
    Instructions
    1. Preheat your oven to 375°F.
    2. 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.
    3. 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.
    4. Place the baking sheet in your preheated oven and bake for 25 minutes or until the chips are golden brown.
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    Enjoy!

  • Klingon Boneless Ribs

    Klingon Boneless Ribs

    Klingon Boneless Pork (with broccoli)
    Klingon Boneless Pork (with broccoli)

    Okay, so here’s the story:

    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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    Klingon Boneless Ribs
    Print Recipe
    Servings Prep Time
    4 people 10 minutes
    Cook Time Passive Time
    90 minutes 74 minutes
    Servings Prep Time
    4 people 10 minutes
    Cook Time Passive Time
    90 minutes 74 minutes
    Klingon Boneless Ribs
    Print Recipe
    Servings Prep Time
    4 people 10 minutes
    Cook Time Passive Time
    90 minutes 74 minutes
    Servings Prep Time
    4 people 10 minutes
    Cook Time Passive Time
    90 minutes 74 minutes
    Ingredients
    • 1 pound boneless country-style pork ribs trim fat, if needed
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon pepper, freshly ground
    • 1 teaspoon olive oil (approximately)
    • 1 Tablespoon brown sugar
    • 2 Tablespoons honey
    • 1 Tablespoon sriracha
    • 1/4 cup red wine or apple cider vinegar
    • 1/4 cup oil I used safflower, but use what is safe for you
    Servings: people
    Instructions
    1. Preheat oven to 450˚F. Line baking dish with foil.
    2. Rub or spritz pork with oil and sprinkle with salt, pepper, and garlic powder. Bake for 30 minutes.
    3. 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.
    4. Reduce heat to 350˚F. Pour sauce over the pork.
    5. 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.
    6. Consider baking potatoes alongside the pork — it’s about the right timing, and the pork goes well with a good baked potato.
    Recipe Notes

    DON’T FORGET TO LINE THE PAN WITH FOIL.

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