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Egg-free – Page 2 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Egg-free

Contains no egg or egg derivatives.

  • Cilantro Lime Green Cayenne Hot Sauce

    Cilantro Lime Green Cayenne Hot Sauce

    Cilantro Lime Green Cayenne Hot Sauce
    Cilantro Lime Green Cayenne Hot Sauce

    Here’s the thing: It’s been crazed here, and I’ve been flaking a bit on blog-related recipe development. So I’m giving you another hot sauce recipe I developed in the fall. These peppers came from a mix of peppers that Mary S and I grew this summer, green cayennes (they hadn’t ripened to red before being picked to avoid the frost) and poblanos. This one is a bit milder than my normal hot sauces as the poblanos are fairly mild, but it’s really flavorful and great on all kinds of things, whether as a dipping sauce for pork chops, Mexican inspired dishes, or Thai inspired dishes.

    Peppers after fermenting
    Peppers after fermenting
    Peppers, garlic, and juice of 2 limes in blender
    Peppers, garlic, and juice of 2 limes in blender
    Pushing pulp through strainer to strain out skin and seeds
    Pushing pulp through strainer to strain out skin and seeds
    Strained peppers, garlic, and lime juice
    Strained peppers, garlic, and lime juice
    Onions, salt and juice of 3 limes in small sauce pan
    Onions, salt and juice of 3 limes in small sauce pan
    Cilantro, chopped and tightly packed
    Cilantro, chopped and tightly packed
    Cilantro and onion mixture after blending
    Cilantro and onion mixture after blending
    Cilantro and onion mixture and strained pepper mixture with sugar simmering
    Cilantro and onion mixture and strained pepper mixture with sugar simmering
    Cilantro Lime Green Cayenne Hot Sauce
    Cilantro Lime Green Cayenne Hot Sauce

    The other nice thing about making hot sauce is that you get two products for one.  When you strain out the skins and seeds during the process, you can dry them in the oven or the dehydrator and get a nice crushed pepper mix to use in other spice mixes, rubs, or other recipes. No waste!

    Strained out pepper skin and seeds before drying in the oven
    Strained out pepper skin and seeds before drying in the oven
    Pepper skins and seeds after drying
    Pepper skins and seeds after drying
    Green Cayenne and Poblano Pepper Flakes
    Green Cayenne and Poblano Pepper Flakes
    Cilantro Lime Green Cayenne Hot Sauce
    Cilantro Lime Green Cayenne Hot Sauce
    Print Recipe
    A milder hot sauce with a lot of flavor you can use in a lot cuisines and dishes.
    Servings Prep Time
    14 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Servings Prep Time
    14 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Cilantro Lime Green Cayenne Hot Sauce
    Cilantro Lime Green Cayenne Hot Sauce
    Print Recipe
    A milder hot sauce with a lot of flavor you can use in a lot cuisines and dishes.
    Servings Prep Time
    14 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Servings Prep Time
    14 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Ingredients
    Equipment
    • 1 wide mouth pint jar
    • 1 glass fermenting weight or 4 ounce canning jar
    • 1 airlock lid for mason jar
    • 1 blender
    • 1 small sauce pan
    • 1 kitchen scale measuring ounces
    Brine for fermenting
    • 1 quart spring water (not tap water, it will interfere with fermentation)
    • 1.8 ounces sea salt
    Hot Sauce Ingredients
    • 1 cup green cayennes washed, destemmed and sliced into half inch pieces
    • 1 cup poblanos washed, destemmed, de-seeded, and chopped
    • 1 clove garlic peeled
    • 5 limes juiced (divided)
    • 1 cup onions, chopped
    • 1/4 teaspoon sea salt
    • 1 cup cilantro washed, chopped, and tightly packed
    • 2 Tablespoons brown sugar
    Servings: ounces
    Instructions
    Fermenting the peppers
    1. Make brine by mixing spring water and salt in a container until salt is dissolved.
    2. Place peppers in pint jar and add glass weight or 4 ounce jar. Add brine until the weight is covered with brine by at least half an inch, or cover with brine and add 4 ounce jar full of brine to weight down peppers making sure that all peppers are submerged in brine. Place airlock on jar and add brine to airlock to seal.
    3. Let ferment for 2 to 4 weeks at room temperature, checking daily to make sure the brine levels are okay. You may need to add brine as time goes on as the peppers must stay submerged at all times. If the peppers do not stay submerged, they could develop mold and you’ll need to throw it out and start all over.
    Making the Hot Sauce
    1. Once your peppers are fermented, remove the airlock and and glass weight or glass jar. Drain brine. Place the peppers in a blender with the garlic clove and the juice of two of the limes.
    2. Blend until the peppers are pureed, but not until the seeds have disappeared if you have a high performance blender. You want to leave the seeds whole enough to strain out.
    3. Once you have pureed your peppers, place the puree in a fine mesh strainer over a bowl and use a spatula or the back of a spoon to press the liquid in your puree into the bowl, leaving the seeds and skins of the peppers behind. (Hint: dehydrate the seeds and skins remaining in the oven at the lowest temperature you can or in a dehydrator to make pepper flakes to use in other recipes).
    4. Place the onions, juice of 3 limes, and 1/4 teaspoon of salt in a small sauce pan and cook over medium heat until the onions are soft. Once the onions are soft, place the contents of the sauce pan into the blender with the chopped cilantro and blend until smooth.
    5. Place the onion puree mixture back into a sauce pan, and add the strained pepper mixture and bring to a gentle boil for 2-3 minutes.
    6. Remove the sauce from heat and let cool before placing it a container to store in the refrigerator. Use it on everything.
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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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  • Pink Grapefruit Sarit Gat Hot Sauce

    Pink Grapefruit Sarit Gat Hot Sauce

    Pink Grapefruit Sarit Gat Hot Sauce
    Pink Grapefruit Sarit Gat Hot Sauce

    Pink Grapefruit Sarit Gat Hot Sauce

    It’s cold here. We had that ridiculous storm, there’s a ton of snow (literally and figuratively) outside. So hot sauce might make it all better, so I’m sharing one of the hot sauces I made from the peppers MaryKate sent me from Seattle in the fall. She sent me some Sarit Gat peppers, which according to a seed catalog, is a native to Kosovo. Sarit Gat peppers are apparently known and available in Europe but they don’t have much a presence in North America. The peppers are uniform, canary-yellow, and have the approximate heat and shape of a cayenne. I ended up pickling some, dehydrating some as whole chilies, and I set up some to ferment. (Because they also seem pretty rare, I also saved a bunch of seeds, we’ll see how it goes in the spring.) When it came time to make a hot sauce, I thought about yellow hot sauces I had seen in the past, but didn’t feel like making a mango or pineapple based sauce. And then I remembered the Marie Sharps Habanero Grapefruit Pulp Hot Sauce that I used to buy in the time before the corn allergy and decided to try to make something similar. It was a great flavor profile. The citrus in it was great on almost anything.

    So I gave it a whirl. The grapefruits I had in the house were pink grapefruits so that’s what I used, but if you want a more “yellow” and a less sweet sauce, you could use white grapefruits.

    Hot peppers at the beginning of the fermenting process
    Hot peppers at the beginning of the fermenting process
    Peppers after fermenting
    Peppers after fermenting
    Peppers, grapefruit pulp, and garlic in blender
    Peppers, grapefruit pulp, and garlic in blender
    Peppers, grapefruit pulp, and garlic after blending
    Peppers, grapefruit pulp, and garlic after blending

    Peppers, grapefruit pulp, and garlic in strainer

    Strained peppers, grapefruit pulp, and garlic
    Strained peppers, grapefruit pulp, and garlic
    Onion mixture after cooking until soft
    Onion mixture after cooking until soft
    Onion mixture after being pureed in blender
    Onion mixture after being pureed in blender
    Onion and pepper mixtures combined and brought to a gentle boil
    Onion and pepper mixtures combined and brought to a gentle boil
    Pink Grapefruit Sarit Gat Hot Sauce
    Pink Grapefruit Sarit Gat Hot Sauce

    The other nice thing about making hot sauce is that you get two products for one.  When you strain out the skins and seeds during the process, you can dry them in the oven or the dehydrator and get a nice crushed pepper mix to use in other spice mixes, rubs, or other recipes. No waste!

    Pepper skins and seeds after drying
    Pepper skins and seeds after drying
    Sarit Gat Pepper Flakes
    Sarit Gat Pepper Flakes
    Pink Grapefruit Sarit Gat Hot Sauce
    Pink Grapefruit Sarit Gat Hot Sauce
    Print Recipe
    Another hot sauce reminiscent of one of Denise’s commercial favorites in the time before corn.
    Servings Prep Time
    12 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Servings Prep Time
    12 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Pink Grapefruit Sarit Gat Hot Sauce
    Pink Grapefruit Sarit Gat Hot Sauce
    Print Recipe
    Another hot sauce reminiscent of one of Denise’s commercial favorites in the time before corn.
    Servings Prep Time
    12 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Servings Prep Time
    12 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Ingredients
    Equipment
    • 1 wide mouthed pint jar
    • 1 glass fermenting weight or 4 ounce canning jar
    • 1 airlock lid for mason jar
    • 1 blender
    • 1 small sauce pan
    • 1 kitchen scale measuring ounces
    Brine for fermenting
    • 1 quart spring water (not tap water, it will interfere with fermentation)
    • 1.8 ounces sea salt
    Hot Sauce Ingredients
    • 1 cup hot yellow chili peppers (I used Sarit Gat eppers, but you can use habaneros or another yellow chili)
    • 1 clove garlic
    • 1 grapefruit Peeled and the pulp removed from the section membranes
    • 1 lime, juiced
    • 1/4 cup apple cider vinegar (Bragg’s is the safest for those with corn allergies)
    • 1 cup chopped onions
    • 1/4 teaspoon sea salt
    Servings: ounces
    Instructions
    Fermenting the Peppers
    1. Make brine by mixing spring water and salt in a container until salt is dissolved.
    2. Wash peppers and cut the stems off so that the seed cavity is visible. Placed washed peppers in pint jar and add glass weight or 4 ounce jar. Add brine until the weight is covered with brine by at least half an inch, or cover with brine and add 4 ounce jar full of brine to weight down peppers making sure that all peppers are submerged in brine. Place airlock on jar and add brine to airlock to seal.
    3. Let ferment for 2 to 4 weeks at room temperature, checking daily to make sure the brine levels are okay. You may need to add brine as time goes on as the peppers must stay submerged at all times. If the peppers do not stay submerged, they could develop mold and you’ll need to throw it out and start all over.
    Making the Hot Sauce
    1. Once your peppers are fermented, remove the airlock and and glass weight or glass jar. Drain brine. Place the peppers in a blender with the garlic clove and the grapefruit pulp.
    2. Blend until the peppers are pureed, but not until the seeds have disappeared if you have a high performance blender. You want to leave the seeds whole enough to strain out.
    3. Once you have pureed your peppers, place the puree in a fine mesh strainer over a bowl and use a spatula or the back of a spoon to press the liquid in your puree into the bowl, leaving the seeds and skins of the peppers behind. (Hint: dehydrate the seeds and skins remaining in the oven at the lowest temperature you can or in a dehydrator to make pepper flakes to use in other recipes).
    4. Place the onions, lime juice, apple cider vinegar, and 1/4 teaspoon of salt in a small sauce pan and cook over medium heat until the onions are soft. Once the onions are soft, place the contents of the sauce pan into the blender and blend until smooth.
    5. Place the onion puree mixture back into a sauce pan, and add the strained pepper and grapefruit mixture and bring to a gentle boil for 2-3 minutes.
    6. Remove the sauce from heat and let cool before placing it a container to store in the refrigerator. Use it on everything.
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  • Quick Pumpkin Sausage Sauce

    Quick Pumpkin Sausage Sauce

    Quick Pumpkin Sausage Sauce
    Quick Pumpkin Sausage Sauce

    So, for me, the key to quick weeknight meals lies in advance prep, whether it be making basic ingredients ahead of time (like soup stocks) or finding staples that are safe for me. Because my allergies are pretty basic and don’t include corn (and soy is something I’m mildly reactive to), I can use most canned ingredients. Not canned foods, but ingredients like beans and tomatoes and pumpkin are safe for me. This makes weeknight meals a little easier for me. Denise has to can everything from scratch.

    For this quick meal, I used 5 ingredients I almost always have on hand: onion (often pre-chopped and frozen for quick use later), olive oil, sausage from a local market that makes a great flavorful one (I try to keep one pound in the freezer), canned pumpkin, and chicken or veggie stock — I always have one of these on hand.

    I’ve sauteed the onion and sausage, left the bit of fat in the pan (it is about a tablespoon or so for this brand — if it’s really greasy, maybe drain it — and then used the pumpkin and stock to make thick creamy sauce with no cream. This would be great on pasta, grains, or over veggie noodles of whatever sort tickle your fancy. Plus, it’s 5 ingredients and only 15-20 minutes to cook. I really like the pumpkin in this because it gives the sauce a rich texture, creamy and filling.


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    Quick Pumpkin Sausage Sauce
    Print Recipe
    Servings Prep Time
    4 servings 5 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    4 servings 5 minutes
    Cook Time
    20 minutes
    Quick Pumpkin Sausage Sauce
    Print Recipe
    Servings Prep Time
    4 servings 5 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    4 servings 5 minutes
    Cook Time
    20 minutes
    Ingredients
    • 1-2 teaspoons olive oil (or whatever your favorite oil is)
    • 1/2 cup chopped onion
    • 1 lb sausage We use a local pork sausage that is safe for me, but choose your favorite safe brand or your own recipe
    • 1 can pumpkin puree NOT pie filling. This should just be pumpkin, 15 oz of it.
    • 1 cup chicken or vegetable stock
    • 4 servings cooked grains or pasta
    Servings: servings
    Instructions
    1. In a cast iron skillet over medium-low heat, add the onions and 1 teaspoon of olive oil. Stir. If the onions are not all coated with olive oil, add up to another teaspoon. Because the sausage will have its own fat, you want to use the minimum amount of oil here.
    2. Add the sausage and stir as it cooks until it breaks up. Cook until there is no more pink to it.
    3. Add the pumpkin and smash it in a little. Then start adding the chicken or vegetable stock and stirring until you have a good consistency. If you need to add more or less than called for, do it. Get a good thick sauce, and then simmer it for about five minutes. Taste and add seasoning if needed.
    4. Serve over cooked pasta or grains. Or spaghetti squash, zucchini noodles, whatever floats your boat.
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  • Instant Pot Black Beans and Rice

    Instant Pot Black Beans and Rice

    Instant Pot Black Beans and Rice
    Instant Pot Black Beans and Rice

    Since this week’s theme is quick work-night dinners, I thought it might be time to introduce my use of the Instant Pot since I’ve had it for about a year and half now. I know that I’m a kitchen gadget junkie, but I love this thing and I’m considering getting a second one as they just came out with a 8 quart version (mine is the Instant Pot DUO60 6 Quart 7-in-1). I love my crock pots too, but they take advance planning and being around to babysit them. And despite all my food prep during harvest season, advance planning is not something that I’m good at when it comes to work night dinners. I come home from work, read my mail, change out of my work clothes, dub around with some other task, and then I decide somewhere between 5:30 p.m. and 7:30 p.m. that I ought to think about what I might want for dinner. I basically decide what to eat about 5 minutes before I start making it. What I love about the Instant Pot is that I can make things that would normally take a lot longer and a lot of babysitting on the stove by throwing things in the Instant Pot, sealing it up, setting a timer, and walking away to go do something else while it cooks. There’s a lot less spilling and a lot less potential for me to burn myself or my potholders. If you don’t have an Instant Pot, you can do this in a rice cooker just saute the onions, garlic and peppers in a skillet instead and then add them to the cooker. Or you can do the whole thing on the stove top, as you would normally cook rice but you’ll have to watch it carefully and you may need more water as it cooks.

    You can use this as a main dish, adding some tomatoes, avocados, and cucumbers on top with some cashew cream if you want. If you have some safe tortillas, you could also wrap in it in a tortilla with whatever fixings you’d like. Or you can use it as a side dish and the leftovers as a quick lunch.

    The only warning I will impart is that if you’re cooking for friends who may not have the spice tolerance you do, watch your salsa choice. I used a home canned Roasted Tomatillo Chipotle Salsa which had a good bite, but was a bit much for some of my friends who attended a pot luck I recently hosted.

    Instant Pot Black Beans and Rice

    I did a slide show of my “mise en place” just for fun, and to take up less space:

    Instant Pot DUO60 6 Quart 7-in-1 buttons
    Instant Pot DUO60 6 Quart 7-in-1 buttons
    Onions and garlic sauteing in Instant Pot
    Onions and garlic sauteing in Instant Pot
    Onions, garlic and orange bell pepper sauteing in Instant Pot
    Onions, garlic and orange bell pepper sauteing in Instant Pot
    Mixture after adding all other ingredients but before cooking
    Mixture after adding all other ingredients but before cooking
    Instant Pot Black Beans and Rice after cooking in the Instant Pot
    Instant Pot Black Beans and Rice after cooking in the Instant Pot
    Instant Pot Black Beans and Rice
    Instant Pot Black Beans and Rice
    Instant Pot Black Beans and Rice
    Instant Pot Black Beans and Rice
    Print Recipe
    An easy weeknight meal on its own or wrap in safe for you tortillas with lettuce and tomatoes.
    Servings Prep Time
    4-5 people 5 minutes
    Cook Time Passive Time
    5 minutes 35 minutes
    Servings Prep Time
    4-5 people 5 minutes
    Cook Time Passive Time
    5 minutes 35 minutes
    Instant Pot Black Beans and Rice
    Instant Pot Black Beans and Rice
    Print Recipe
    An easy weeknight meal on its own or wrap in safe for you tortillas with lettuce and tomatoes.
    Servings Prep Time
    4-5 people 5 minutes
    Cook Time Passive Time
    5 minutes 35 minutes
    Servings Prep Time
    4-5 people 5 minutes
    Cook Time Passive Time
    5 minutes 35 minutes
    Ingredients
    • 2 Tablespoons grape seed oil (or other safe for you oil)
    • 1 large onion, peeled and chopped
    • 4 cloves garlic, minced
    • 1 cup bell pepper, seeded and chopped (optional – I often have chopped bell peppers in my freezer as I chop up the extras from recipes and freeze them so they don’t go to waste.)
    • 2 cups brown rice (rinsed well)
    • 2 cups water
    • 2 cups salsa (I used my home canned salsa)
    • 1 can black beans, drained and rinsed (I used my home canned beans)
    • 1 teaspoon cumin
    • 1/2 teaspoon sea salt
    • 1/4 cup cilantro, chopped
    • Instant Pot
    Servings: people
    Instructions
    1. Place oil in Instant Pot. Press the “Saute” button and wait until it says hot. Add onion and garlic and saute until onions begin to become translucent. Stir often being careful not to burn garlic. Add bell pepper and saute for a minute or so. (If frozen, saute until it softens a bit).
    2. Add rice, water, salsa, black beans, cumin, and salt and stir well.
    3. Make sure your silicon ring is in the lid properly, and place lid on Instant Pot and turn the steam release handle to sealing. Press the Manual button and press the plus button for high pressure, and set the time to 28 minutes.
    4. Once the clock has run down, you can either use natural cool down release or you can turn the steam release handle to venting to release the pressure. Once the pressure has been released, remove the lid and stir in the cilantro. At this point, you’re all set to serve!
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  • Quick Work-night Meals: Rice Salad

    Quick Work-night Meals: Rice Salad

    White square plate with dots on the edges, with a green salad topped with a rice mixture and bright mandarin oranges
    Rice Salad

    December’s theme is “food for all those days between Thanksgiving and New Year’s that aren’t holidays.” Or, to be less wordy (never my strong suit): quick work-night meals. Meals that you can prepare after a long day at work or doing whatever it is you do that makes you tired. You still have to eat, right?

    Today’s recipe is more of a “recipe.” This is salad for people who want to eat more vegetables, maybe even specifically more greens, but also really want hot food. Who has time to make food AND a salad? Well, honestly, with salad boxes, I guess anyone, but I don’t actually really like salad. So in this dish, I have topped some mixed greens (spinach and baby chard mixed with some arugula) with a hot rice skillet using leftover rice mixed with black beans, earthy mushrooms, crunchy veg (either water chestnuts or jicama — you pick) just a touch of onion, olive oil, vinegar, and cilantro — and topped all of that with oranges.

    What you get is a simple one skillet (assuming you have rice already — if not, it’s two pots. Sorry.) meal heavy on the vegetables, low on the salt, with straightforward flavors. It’s hearty and satisfying but not heavy. Perfect for between food-heavy holidays, right?

    White square plate with dots on the edges, with a green salad topped with a rice mixture and bright mandarin oranges


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    Rice Salad
    Print Recipe
    Servings
    4-5 servings
    Servings
    4-5 servings
    Rice Salad
    Print Recipe
    Servings
    4-5 servings
    Servings
    4-5 servings
    Ingredients
    • 2 Tablespoons olive oil divided
    • 2 Tablespoons onion chopped, optional
    • 1 cup mushrooms chopped
    • 16 oz black beans cooked (rinsed if canned)
    • 1 1/2 cups cooked rice
    • 1-2 Tablespoon vinegar I liked white wine vinegar for this
    • 1 cup water chestnuts or jicama chopped
    • 1 cup cilantro roughly chopped
    • 1 can mandarin oranges or 2 segmented oranges
    • 5 cups mixed greens of your choice
    Servings: servings
    Instructions
    1. If you don’t have cooked rice, make some. You don’t really need leftover rice for this. I just like to cook a large pot and use it during the week.
    2. In a skillet, heat 1 tablespoon of olive oil over medium heat. You’ll use the other in a few minutes. When the oil is hot, add the onions. Cook until translucent.
    3. Add the chopped mushrooms, and stir well to coat with oil. Cook until they shrink and give up their moisture.
    4. Add the black beans. Stir well. Then add the rice. Add the second tablespoon of oil and mix until the rice and beans are well incorporated. Add the vinegar.
    5. Stir in the water chestnuts/jicama and cilantro. Remove from heat and let the mixture sit for about 5 minutes, until the crunchy vegetables are warmed.
    6. Taste the mixture and adjust the seasoning if necessary — salt, pepper, more oil and vinegar, whatever appeals.
    7. Serve the rice mixture over your mixed greens with the oranges on top. If needed, you can add an oil and vinegar dressing or a bit of orange juice, but I don’t find this needs it.
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  • Chocolate Pudding with Whipped Topping, both Vegan and Gluten-Free!

    Chocolate Pudding with Whipped Topping, both Vegan and Gluten-Free!

    Chocolate Pudding, Vegan and Gluten-Free with Vegan Whipped Topping, also gluten-free
    Chocolate Pudding, Vegan and Gluten-Free with Vegan Whipped Topping, also gluten-free

    Well, it’s our last Element of our Element theme month post, Air! Let’s face it, my air options were fairly limited, unless I wanted to get all lawyerly and make up an argument about why some ingredient was air related. And so as not to subject you all to that, I made a chocolate pudding dessert with a whipped topping because it incorporates air. I’m pretty pleased with how both came out, and I’m thinking that in future I could blind bake a pie crust, cook the pudding a little longer and have a chocolate cream pie.

    I didn’t take in process photos of the pudding because it’s pudding and most people have a fair amount of experience what pudding is supposed to look like. So the in process photos focused on the Vegan Whipped Topping so you’d know what each stage looks like. Also, you want to make the Vegan Whipped Topping just before serving, as it does start getting liquid-y after time passes, although it can be re-whipped. Also you can also use a torch to caramelize the topping if you want.

    Chocolate Pudding, Vegan and Gluten-Free with Vegan Whipped Topping, also gluten-free
    Chocolate Pudding, Vegan and Gluten-Free with Vegan Whipped Topping, also gluten-free

    Chocolate Pudding with Whipped Topping, both Vegan and Gluten-Free!

    Chocolate Pudding, Vegan and Gluten-Free with Vegan Whipped Topping, also gluten-free
    Chocolate Pudding, Vegan and Gluten-Free
    Print Recipe
    Chocolate Pudding, Vegan and Gluten-Free
    Servings Prep Time
    6 servings 5 minutes
    Cook Time Passive Time
    10 minutes 6 hours
    Servings Prep Time
    6 servings 5 minutes
    Cook Time Passive Time
    10 minutes 6 hours
    Chocolate Pudding, Vegan and Gluten-Free with Vegan Whipped Topping, also gluten-free
    Chocolate Pudding, Vegan and Gluten-Free
    Print Recipe
    Chocolate Pudding, Vegan and Gluten-Free
    Servings Prep Time
    6 servings 5 minutes
    Cook Time Passive Time
    10 minutes 6 hours
    Servings Prep Time
    6 servings 5 minutes
    Cook Time Passive Time
    10 minutes 6 hours
    Ingredients
    • 3 cups non-dairy milk (I used homemade rice milk)
    • 2/3 cup cacao powder (I do best with Wilderness Family Naturals)
    • 5 Tablespoons tapioca starch
    • 1 cup sugar
    • 1/4 teaspoon salt
    • 1 Teaspoon vanilla extract (I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
    Servings: servings
    Instructions
    1. Place all ingredients except vanilla extract in a large saucepan, and whisk them together, until completely mixed with no or very few lumps.
    2. Bring to a boil over medium heat, stirring constantly, until the mixture thickens to a pudding consistency. Remove from heat, add vanilla extract, and stir it in. You may wish to pour the pudding into individual serving dishes to cool at this point, or place it in a large bowl. Place the pudding in the refrigerator to cool (at least six hours or so).
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    Aquafaba, cream of tartar, and vanilla extract before mixing
    Aquafaba, cream of tartar, and vanilla extract before mixing
    Aquafaba mixture when frothy enough to start adding sugar
    Aquafaba mixture when frothy enough to start adding sugar
    Aquafaba mixture when all sugar is added but still needs beating
    Aquafaba mixture when all sugar is added but still needs beating
    Vegan Whipped Topping with stiff peaks
    Vegan Whipped Topping with stiff peaks
    Vegan Whipped Topping with stiff peaks
    Vegan Whipped Topping
    Print Recipe
    A great whipped topping to use on desserts
    Servings Prep Time
    2 1/2 cups 5 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    2 1/2 cups 5 minutes
    Cook Time
    10 minutes
    Vegan Whipped Topping with stiff peaks
    Vegan Whipped Topping
    Print Recipe
    A great whipped topping to use on desserts
    Servings Prep Time
    2 1/2 cups 5 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    2 1/2 cups 5 minutes
    Cook Time
    10 minutes
    Ingredients
    • 1/2 cup aquafaba (the liquid from a can of garbanzo beans, see aquafaba.com)
    • 1 teaspoon vanilla extract (I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
    • 1/4 teaspoon cream of tartar
    • 3/4 cup powdered sugar (if you are allergic to corn, you can make your own with 2 cups of sugar, a tablespoon of tapioca starch, and a blender)
    • stand mixer
    Servings: cups
    Instructions
    1. Place whisk beater on your stand mixer. Make sure mixer bowl is clean, as any oil can cause problems with the aquafaba whipping. I wipe my bowl out with Bragg’s apple cider vinegar before starting to make sure there is no oil residue.
    2. Place the aquafaba, vanilla extract, and cream of tartar in your stand mixer’s bowl. Beat on high for 1 minute until it starts to get frothy. Add the sugar a spoonful at a time while the mixer is running, very, very slowly. Continue to beat until stiff peaks are formed, this may take 5 to 10 minutes or so, depending on your mixer.
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  • Mushroom Hash

    Mushroom Hash

    Mushroom Hash, earthy food for elements month

    So for the “earth” side of our elements challenge, I knew from the start that I’d be using mushrooms, the earthiest food I love (and that Denise hates). Adding to the incentive, it’s mushroom “season” in the Pacific Northwest, meaning even our normal grocery stores have chanterelles (though at great cost)! I did not use chanterelles in this dish, just because I think they would be lost a bit on the mix and they are too spendy for that. (If you haven’t had chanterelles, you probably either don’t like mushrooms or haven’t been in the PNW during fall — they are amazing, and worth the price IF they are fresh.)

    The mixed mushrooms I used here included mainly easy-to-find grocery store mushrooms. I used cremini (often sold as “baby bellas”), a few leftover white button mushrooms, some shitakes, and some king oyster mushrooms, my newest favorite. You can use whatever is available to you that you like, but if you see the king oysters, try them. They have a great texture for stir fry and sauteing. Check out this list of mushrooms and maybe try a new one in this recipe.

    I also used my personal perennial favorite ingredient for all things: potatoes. They are grown underground, so they are definitely “earthy” too, right? If you can get them, yukon gold potatoes are my favorite for hash because of their texture. Any waxy potato (yellow or red) will work, but the textures will vary subtly. In this hash, I’ve parboiled the potatoes before frying them. I used a trick I learned in the Farm to Table Asian Secrets cookbook: adding vinegar to the boiling water helps the cooked potatoes hold together when you cut them after boiling.

    For this recipe, you’ll need a pot to boil the potatoes in and a skillet. You should have plenty of time to clean and chop your mushrooms while the potatoes cook, and then time to chop the cooked potatoes while the mushrooms cook. I’ve done the hash over medium heat because I don’t want to burn things, but if you’re brave, a higher heat will give you more sear on the vegetables, more like a professional kitchen and better taste. Let me know if you do it that way.

    For me, this is ultimate comfort food. First, potatoes are my go-to comfort food, but crisping them in oil and mixed with mushrooms, I also feel fancy and indulgent.


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    Mushroom Hash, vegan, gluten-free
    Print Recipe
    Servings
    2 servings
    Servings
    2 servings
    Mushroom Hash, vegan, gluten-free
    Print Recipe
    Servings
    2 servings
    Servings
    2 servings
    Ingredients
    • 1/2 lb potatoes waxy, Yukon gold preferred
    • 6 cups water approximately — cover potatoes
    • 2 Tablespoon vinegar any kind works — don’t use anything expensive here!
    • 1 Tablespoon salt
    • 1 Tablespoon oil maybe a little more
    • 2 cups mixed fresh mushrooms
    • 5 scallions
    • 1/2 teaspoon garlic powder
    • 2 teaspoons oil (not a repeat ingredient!)
    Servings: servings
    Instructions
    1. Wash potatoes and put in large sauce pan with water, vinegar, and salt. Bring to a boil and then turn down to a low boil. Cook potatoes until tender (can you stab a knife into them? Then they are done.) This will vary depending on the size of your potatoes, but texture-wise, boiling them whole is the right call.
    2. Wash and dry mushrooms. How you do this depends on the mushroom, but with most of them I just run them under water and rub the visible dirt off with my fingers and then path them dry with a towel or paper towel. Chanterelles, I soak and swirl for a few minutes.
    3. Chop mushrooms or break into bite-sized pieces.
    4. Chop scallions and separate the whites from the greens. Light green goes with white. You will cook the whites and use the greens as garnish.
    5. Add 1T of oil to your skillet over medium heat. Add the garlic powder to it and the onion whites, stirring well. When it is shimmery, add the mushrooms and stir well to coat with the oil. If you need to, add a bit more oil to fully coat the mushrooms, but stir them well first.
    6. Cook mushrooms, stirring frequently but not constantly, for up to 10 minutes. They will start to brown and smell very earthy — that’s what you’re looking for.
    7. While they cook, drain and cool the potatoes enough to touch. I lay them out on the cutting board to cool. Chop them into hash-sized pieces. Think dice.
    8. Push the mushrooms aside and dump the potatoes into the center of the pan. Add about 2 teaspoons of oil, and stir just the potatoes until the oil is coating them. Spread them out, mostly piling the mushrooms on top. Let them sit and cook for about 5 minutes, and then stir and cook for a bit more — as much time as you can give them to crisp up and meld with the mushrooms.
    9. Just before taking the hash off the heat, stir in the scallion greens and taste. Add salt and pepper if needed. Serve hot.
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