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Fish/shellfish-free – Page 7 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Fish/shellfish-free

  • Garlic Double Header: Toum Sauce and Garlic Sorghum Flatbread

    Garlic Double Header: Toum Sauce and Garlic Sorghum Flatbread

    Toum Sauce & Garlic Sorghum Flatbread
    Toum Sauce & Garlic Sorghum Flatbread

    It’s our last garlic post of Keeping the Vampires Away month, so I decided to do a double header. And they actually go great together, although you’re going to have to make heroic efforts to get rid of the aroma once you’re finished eating. The great thing about these two recipes is that they use very few ingredients, which is fairly infrequent in allergy cooking.

    Toum Sauce (Lebanese Garlic Sauce)

    The toum sauce is pretty easy and the only ingredient that’s a bit out of the mainstream is the aquafaba which helps it emulsify easily. In researching recipes for toum sauce, some state that using extra virgin olive oil can result in the sauce having a bit of a bite and that grape seed oil doesn’t emulsify well. Since those are my only two safe oils, I chose extra virgin olive oil, and I didn’t mind a bit of a bite.  However, if you have a lighter safe oil, you might want to try it. It’s great to use on sandwiches, falafel, grilled foods, and flatbread. I even put it on salad.

    I didn’t want to make huge amounts so I used an immersion blender, but I think there is enough volume that you can try it in a regular blender as well. I also used the elephant garlic that MaryKate sent me from Seattle, but regular garlic will work.

    Toum Sauce (Lebanese Garlic Sauce)
    Toum (Lebanese Garlic Sauce)
    Print Recipe
    An allergy friendly version to use on shawarma, falafel, grilled foods, and flatbread. I even put it on salad.
    Servings Prep Time
    1 1/2 cups 15 minutes
    Servings Prep Time
    1 1/2 cups 15 minutes
    Toum Sauce (Lebanese Garlic Sauce)
    Toum (Lebanese Garlic Sauce)
    Print Recipe
    An allergy friendly version to use on shawarma, falafel, grilled foods, and flatbread. I even put it on salad.
    Servings Prep Time
    1 1/2 cups 15 minutes
    Servings Prep Time
    1 1/2 cups 15 minutes
    Ingredients
    • 6-8 cloves garlic (or 1 clove of elephant garlic)
    • 1 teaspoon salt
    • 2 Tablespoons aquafaba (see http://aquafaba.com/)
    • 1 Tablespoon water
    • 1 teaspoon lemon juice (I used freshly squeezed)
    • 1 cup olive oil
    Servings: cups
    Instructions
    1. Peel and trim ends of garlic cloves and roughly chop. Place in small container if using a stick blender or in the blender if using a regular blender. Add salt, aquafaba, water, and lemon juice.
    2. Blend until the garlic, salt, aquafaba, water, and lemon juice is a thick paste. You want the garlic to be completely pureed.
    3. Once the garlic is completely pureed, continue to blend, and very slowly pour olive oil into the mixture as it blends, and the mixture will thicken. Store in the refrigerator.
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    One clove of the elephant garlic MaryKate sent me with a steak knife for size reference
    One clove of the elephant garlic MaryKate sent me with a steak knife for size reference
    Garlic, salt, aquafaba, water, and lemon juice before blending
    Garlic, salt, aquafaba, water, and lemon juice before blending
    Garlic, salt, aquafaba, water, and lemon juice after blending
    Garlic, salt, aquafaba, water, and lemon juice after blending
    Blending garlic mixture with olive oil
    Blending garlic mixture with olive oil
    Finished toum sauce after blending
    Finished toum sauce after blending
    Toum Sauce (Lebanese Garlic Sauce)
    Toum Sauce (Lebanese Garlic Sauce)

    Garlic Sorghum Flatbread

    Although I’ve modified this recipe from Book of Yum a bit by adding garlic and scallions, I’ve got to give credit where credit is due. I’ve made flatbreads (or roti in Indian cuisine) from other recipes and have not been as successful. Although the recipe is very simple, the technique of cooking half the flour with water is what makes the resulting flatbread nicely pliable. I was able to make them very thin and wrap them around some veggies without them breaking. Plus they were really awesome just dipped in the toum sauce by themselves.

    Garlic Sorghum Flatbreads except the two I ate while cooking :)
    Garlic Sorghum Flatbread
    Print Recipe
    A simple flatbread you can use as a wrap, tortilla, or just to munch on.
    Servings Prep Time
    6-8 flatbreads 20 minutes
    Cook Time Passive Time
    3-5 minutes 10-15 minutes
    Servings Prep Time
    6-8 flatbreads 20 minutes
    Cook Time Passive Time
    3-5 minutes 10-15 minutes
    Garlic Sorghum Flatbreads except the two I ate while cooking :)
    Garlic Sorghum Flatbread
    Print Recipe
    A simple flatbread you can use as a wrap, tortilla, or just to munch on.
    Servings Prep Time
    6-8 flatbreads 20 minutes
    Cook Time Passive Time
    3-5 minutes 10-15 minutes
    Servings Prep Time
    6-8 flatbreads 20 minutes
    Cook Time Passive Time
    3-5 minutes 10-15 minutes
    Ingredients
    • 2 cups sorghum flour
    • 2 cups water
    • 1 teaspoon salt
    • 6-8 cloves garlic or 1 clove of elephant garlic
    • 2 scallions
    • roux whisk (helpful to have)
    Servings: flatbreads
    Instructions
    1. Peel and trim your garlic. Trim the ends of the scallions and any wilted bits of green. Chop garlic and scallions very finely, you want very small pieces but not a paste. I used a manual food processor but you can do it with a knife.
    2. Measure place one cup of the sorghum flour in two bowls, so that the flour is divided to add as needed. In a sauce pan or deep skillet, add the garlic and scallions, salt, and two cups of water. Bring the water to just below a boil in the pan, and add one cup of the flour to the water in a slow stream, using the roux whisk to blend in the flour.
    3. Reduce the heat to low. Using a wooden spoon, stir the other cup of flour into the pan, until it forms a dough ball. Keep stirring and mixing until the dough forms a rubbery texture. Remove the dough and place in a heat safe bowl. Let the dough rest for 10-15 minutes or until it is cool enough to touch.
    4. Form into small balls, a little bigger than the size of a ping pong ball, and place back into the bowl. I used a gallon size freezer safe ziptop bag, with the sides cut out to roll the dough out between with a rolling pin. You could also use a tortilla press, but I don’t have one. Roll the dough out to about an 1/8th of an inch.
    5. Place a cast iron skillet over medium-low to medium heat (depends on your stove and your skillet, you may need to adjust. Cook until the texture changes on the top of the flatbread (it will look a bit dry and cracked) and until you have light brown spots on the side being cooked. Turn the flat bread and cook the other side. Repeat until all your flatbreads are cooked.
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    Mince garlic and scallions very finely
    Mince garlic and scallions very finely
    Measure out sorghum, one cup in each bowl and get roux whisk ready
    Measure out sorghum, one cup in each bowl and get roux whisk ready
    Add water to saucepan and add garlic and water, bringing just below boiling.
    Add water to saucepan and add garlic and water, bringing just below boiling.
    Slowly add one cup of sorghum flour and mix in with whisk
    Slowly add one cup of sorghum flour and mix in with whisk
    Turn heat to low and mix in second cup with wooden spoon until it forms a rubbery dough
    Turn heat to low and mix in second cup with wooden spoon until it forms a rubbery dough
    Let dough rest in heat safe container
    Let dough rest in heat safe container
    Roll out dough between a ziptop bag with the sizes cut out once cool enough to handle
    Roll out dough between a ziptop bag with the sizes cut out once cool enough to handle
    Cook on cast iron skillet over medium heat
    Cook on cast iron skillet over medium heat
    Flatbread ready to flip (note dry texture around edges)
    Flatbread ready to flip (note dry texture around edges)
    Flatbread after flipping
    Flatbread after flipping
    Garlic Sorghum Flatbreads except the two I ate while cooking :)
    Garlic Sorghum Flatbreads except the two I ate while cooking 🙂

    Enjoy!

  • Kale-Bison Cups

    Kale-Bison Cups

    Kale-Bison Cups
    Kale-Bison Cups

    In this dish, I’ve taken a technique we got out of a Thai cookbook, where this was one of many ingredients and didn’t really shine, and made it the main flavor star of a completely different dish. What you do is chop garlic and cilantro together until it makes almost a paste, or alternately, you can grind them together in a mortar and pestle. The paste is then cooked into a dish. I’ve been messing with different iterations of this for about a month, trying to find the perfect way to feature it. I know this is a kind of odd way to feature garlic, but it is SO GOOD.

    Here, the garlic and cilantro, along with a bit of onion, flavor ground bison, which is then served in a take on the lettuce cup. I don’t like lettuce, but also, I think the earthiness of bison and kale suit each other. A little dab of something creamy — yogurt, if you can find a not-sweet one, mayo or mayo substitute, even a sour cream, if you have a safe one — brings the flavors out just a little more. This recipe is simple and straightforward, and if you’re anything like me, you might find all your recipes featuring cilantro and garlic for a while.

    cilantro garlic blending stages
    cilantro garlic blending stages

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    Kale-Bison Cups
    Print Recipe
    Servings
    9 “cups”
    Servings
    9 “cups”
    Kale-Bison Cups
    Print Recipe
    Servings
    9 “cups”
    Servings
    9 “cups”
    Ingredients
    • 1 bunch lacinto or dinosaur kale
    • 1 teaspoon oil
    • 1/4 cup onion rough chopped
    • 1/2 teaspoon kosher salt
    • 1 cup rough chopped cilantro (just chop off the top — stems and leaves)
    • 6 cloves garlic small cloves OR use less. Maybe think 2T volume of garlic cloves?
    • 1 lb. ground bison
    • freshly ground pepper to taste
    • creamy condiment, optional (e.g. mayo, sour cream, yogurt)
    Servings: “cups”
    Instructions
    1. Wash kale and shake leaves mostly dry. Microwave for 10 seconds, twice, moving the leaves around between cooking. You just want to soften and barely cook the kale leaves. Chop off the leaves where the leave starts to narrow towards the bottom, leaving the top 4 or so inches for the “cup.”
    2. Over medium heat, heat the oil, adding the onion and salt when it is hot. Stir well.
    3. Chop the garlic roughly. Add the cilantro. Keep chopping until you have a finely chopped mess where you can barely pick the garlic out of the cilantro. Alternately, you can grind these together in a mortar and pestle, but I like the chopping.
    4. Add the cilantro-garlic mess to your onion after the onion is translucent and beginning to brown. Stir well and cook for about 1 minute.
    5. Add the bison and chop/stir well, breaking up the meat. Cook until just not pink, but don’t overdo it. Drain on a paper towel lined plate. Season lightly with pepper.
    6. To serve, add the meat mixture and condiment to each kale “cup” and enjoy like a taco. For this recipe, we tried Earth Balance mayo and a Greek yogurt as condiments, and both worked well. Use whatever you like that is safe for you, or enjoy without the condiment.
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  • Garlic and Onion Pakoras

    Garlic and Onion Pakoras

    Garlic and Onion Pakoras
    Garlic and Onion Pakoras

    Garlic and Onion Pakoras

    MaryKate and I were on the same wave length about our first recipe, in that garlic must be fried somehow. I’ve looked at doing pakoras several times, but hadn’t gotten around to it. I mean, fried veggie fritters with Indian spices? How can that be bad? So when MaryKate sent me some extreme elephant garlic from Seattle, I knew this would be a great use for it.

    Onion and Elephant garlic clove
    Onion and Elephant garlic clove

    Look that the elephant garlic in the picture. For scale, that onion is a bit larger than a baseball, but not as big as a softball. Crazy huge right? If you don’t have access to elephant garlic, just use an entire bulb of regular garlic. (Oh, and to resolve the unfortunate aroma later, I swished with a glass of water with a couple of tablespoons of peroxide and a drop of peppermint essential oil mixed in it, after lots of brushing teeth and tongue.)

    The garlic clove was actually large enough that I could put it through the grater on my food processor. I grated the onion, garlic and cayenne in the food processor and used my Pampered Chef ginger grater for the ginger (you could also use a microplaner).

    Onion, garlic, cayenne pepper, and grated ginger
    Onion, garlic, cayenne pepper, and grated ginger

    The batter ingredients go in the blender, and you blend before adding water, but keeping it to a thick paste.

    Batter paste ingredients in blender
    Batter paste ingredients in blender

    After you’ve made the paste, mix in the veggies and your batter for the Garlic and Onion Pakoras is ready to fry.

    complete Garlic and Onion Pakora batter
    Completed Garlic and Onion Pakora batter

    I’ve learned to deep fry in a stainless steel or cast iron pot using a thermometer. Deep fryers generally have nonstick interiors which could potentially give off fumes that would kill my parrot. Also, once you get used to it, it’s really no big deal to fry on the stove top. Just use a pot that’s nice and deep to prevent splattering. I use a Lodge cast iron wok and I love it for frying. High walls to prevent splatter, but large open surface and it uses less oil than a regular stock pot.

    Garlic and Onion Packoras being fried
    Garlic and Onion Packoras being fried

    Once they are golden brown, you want to drain off the excess oil. Conventional wisdom says its best to drain on a rack over paper towels, but…that’s just one more damn thing I’m going to have to wash, and I don’t care enough.

    Garlic and Onion Packoras draining after being fried
    Garlic and Onion Packoras draining after being fried

    Serve with ketchup or a chili sauce or you can mix up some chaat masala to sprinkle on them. Enjoy!

    Garlic and Onion Pakoras
    Garlic and Onion Pakoras

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    Garlic and Onion Pakoras
    Print Recipe
    A lovely fried garlic and onion snack or appetizer when you’re playing with deep frying.
    Servings Prep Time
    4 people 15 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    4 people 15 minutes
    Cook Time
    5 minutes
    Garlic and Onion Pakoras
    Print Recipe
    A lovely fried garlic and onion snack or appetizer when you’re playing with deep frying.
    Servings Prep Time
    4 people 15 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    4 people 15 minutes
    Cook Time
    5 minutes
    Ingredients
    • 1 medium onion
    • 1 clove elephant garlic (if you don’t have elephant garlic, use an entire bulb of regular garlic)
    • 1 hot pepper, destemmed and deseeded (use a jalapeno, serrano, or cayenne pepper depending on your preferred level of heat)
    • 2 teaspoons ginger grated
    • 4 Tablespoons garbanzo bean flour (besan)
    • 1 Tablespoon rolled oats
    • 1 Tablespoon rice flour
    • 1/2 teaspoon sea salt
    • 1/8 teaspoon ground turmeric
    • 1/4 teaspoon crushed red pepper
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground garam masala
    • 1/2 inch piece of peeled ginger
    • water
    • safe oil for frying
    • thermometer
    • stainless steel or cast iron pot
    Servings: people
    Instructions
    1. Thinly chop up the onion, garlic, and pepper, and grate 2 teaspoons of ginger. I used the grater blade in my food processor for the vegetables, and grated my ginger with a ginger grater (you could use a microplaner). If you are using a knife, wear safe for you food prep gloves to prevent you from burning your hands when chopping the pepper.
    2. In a blender, place the garbanzo bean flour, oats, rice flour, salt, turmeric, crushed red pepper, cumin, garam masala, 1/2 inch piece of peeled ginger. Blend. Add enough water, teaspoon by teaspoon to form a thick paste, scraping down the sides as necessary. Keep the paste thick as more water will be added when you add the vegetables.
    3. Add the chopped vegetables, and blend for only a few seconds, just enough to incorporate the veggies with the paste. You do not want the vegetables pureed. Empty the blender into a bowl or container and make sure the mix is well combined.
    4. Place safe oil into a stainless steel or cast iron pot, two inches deep. Heat oil until the temperature is 360°F. Using a tablespoon or small scoop, place a spoonful or scoop into the hot oil and deep fry a few minutes on each side until golden brown.
    5. Place on plate with paper towels to drain off excess oil. Serve warm with a ketchup or chili sauce, or try making up your own chaat masala mix. Enjoy!
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  • Garlic Potato Scallion Snacks

    Garlic Potato Scallion Snacks

    Potato UFOs? Not quite crackers?
    Potato UFOs? Not quite crackers? Pardon the weird font — my computer’s acting weird.

    In February, we’ve decided to play with garlic. Mmmmm, garlic. It’ll keep the vampires away, but it’s also good for colds and such. I’m guessing, with the load of elephant garlic I just roasted, we’ll just keep people far enough away not to share germs? Garlic is such an excellent base flavor for so many things. I would guess that I use garlic, whether fresh or powder, in maybe 70% of the savory dishes in my kitchen? I love it so. Way back at the beginning of my food allergy journey, garlic was one of the foods I cut out, thinking it was an issue. Looking back, I figured out that it wasn’t — it was just heavily featured in many dishes that were also full of dairy, which is a problem. I know that garlic isn’t an easy or favored food for some people on restricted diets. I’m sorry! This isn’t your month here at Surviving the Food Allergy Apocalypse. I hope you learn something else, or, if it’s easier, come back on Fridays for links instead.

    This is elephant garlic. Each clove is about, what, half an apple or so? They are huge and mild and awesome.
    This is elephant garlic. Each clove is about, what, half an apple or so? They are huge and mild and awesome.

    Let me be honest — I do not know what to call this dish. I was fussing with the basic recipe, and I tried cooking it a variety of ways. The flavor is nice in all of them, but the “winning” version has the best texture, like a small flexible pancake snack, savory, not sweet. I’m sure you could top it with something, but it’s tasty all on its own. So is it okay if I call it just a snack? You could eat this while watching a game. Or just TV or a movie. I don’t advise eating it while playing a game, like a board or card game, as I think it would leave you with greasy fingers, leaving prints on the game bits.

    SO this is Garlic Potato Scallion Snacks. They are tasty and warm and not too labor intensive. Enjoy.


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    Garlic Potato Scallion Snacks
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    Servings
    2 dozen “snacks”
    Servings
    2 dozen “snacks”
    Garlic Potato Scallion Snacks
    Print Recipe
    Servings
    2 dozen “snacks”
    Servings
    2 dozen “snacks”
    Ingredients
    • 1 head garlic
    • 1 Tablespoon olive oil
    • 1 pound potatoes yukon gold, peeled if you prefer
    • 1 Tablespoon salt
    • 2 Tablespoons vegan margarine, safe for you
    • 2 oz roasted garlic
    • 2 Tablespoons vegan cream cheese (I like Kite Hill, which is almond-based. Use what is safe for you.)
    • 2 Tablespoons glutinous rice flour (which does not actually contain gluten)
    • 2-4 Tablespoons vegetable stock
    • 1-2 Tablespoons olive oil
    Servings: dozen “snacks”
    Instructions
    1. Roast garlic. Chop off top of bulb, drizzle with olive oil, wrap in foil, and bake at 450º for 45 minutes. Let cool. If you are using elephant garlic, like in the photos, you can peel the cloves first, as I did.
    2. Boil potatoes in salted water until easily pierced with a fork. The time for this will depend on the size of the potatoes. I personally like to buy bigger potatoes and boil them whole, as I think I get the best texture this way
    3. Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicon baking sheet.
    4. When potatoes are done, drain and lightly mash. Add vegan margarine, vegan cream cheese, roasted garlic, and mash.
    5. Add rice flour and veggie stock and mash to completely combine. You should have a sticky mash when you are done, so don’t add too much veggie stock. I added it 1 Tablespoon at a time.
    6. Make approximately 1 Tablespoon drops onto your prepared baking sheet. Leave about 1 inch of space around each drop, as they will flatten out into pancakes. No need to flatten them yourself. Using the second tablespoon of olive oil, brush the top of each.
    7. Bake for approximately 25 minutes, until the edges have browned.
    Recipe Notes

    I’ve given a garlic measurement in ounces rather than cloves as garlic cloves differ drastically in size. Taste and adjust as you go, if you don’t have a kitchen scale.

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  • Whoopie Pies – Gluten-Free with Vegan Option

    Whoopie Pies – Gluten-Free with Vegan Option

    Whoopie Pies - Gluten-Free with Vegan Option
    Whoopie Pies – Gluten-Free with Vegan Option

    To cap off our Treat. Yo. Self. January. theme, I give you a big treat, Whoopie Pies. I’m fairly certain I’ve mentioned this before, but I’m originally from Maine. The whoopie pie is the official state treat of Maine and apparently the town of Dover-Foxcroft, Maine, has hosted the Maine Whoopie Pie Festival since 2009, according to Wikipedia. I’ve seriously missed them since the onset of my dairy, egg, wheat and corn allergies.  

    My recipe uses my home rendered lard because it’s my only safe solid fat, but you can substitute it with vegetable shortening if you have one you can use safely.  There are three recipe cards listed below, one that provides the flour mixture I use in the whoopie pies, one for the frosting, and one to bake the pies themselves.  I used a Pampered Chef Easy Accent Cake Decorator to pipe the frosting into the whoopie pies, but you could just use a safe for you zip top bag with a corner cut off as well. I don’t recommend a spreader or a knife as gluten-free pies don’t have the same sturdy structure as the wheat ones do.

    Whoopie Pies – Gluten-Free with Vegan Option

    Whoopie Pie batter
    Whoopie Pie batter
    Whoopie Pie batter on parchment lined cookie sheets
    Whoopie Pie batter on parchment lined cookie sheets
    Whoopie Pies after baking
    Whoopie Pies after baking
    Lard after being whipped
    Lard after being whipped
    Vanilla Frosting after adding powdered sugar
    Vanilla Frosting after adding powdered sugar
    Whoopie Pies - Gluten-Free with Vegan Option
    Whoopie Pies – Gluten-Free with Vegan Option

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    Gluten-free, Rice-free, Potato-free Flour Mix
    Print Recipe
    Servings Prep Time
    9 cups 15 minutes
    Servings Prep Time
    9 cups 15 minutes
    Gluten-free, Rice-free, Potato-free Flour Mix
    Print Recipe
    Servings Prep Time
    9 cups 15 minutes
    Servings Prep Time
    9 cups 15 minutes
    Ingredients
    • 2 cups sorghum flour
    • 2 cups oat flour
    • 2 cups millet flour
    • 2 cups tapioca starch
    • 1 cup arrowroot starch
    Servings: cups
    Instructions
    1. Measure all ingredients and place in a large mixing bowl. Using a whisk, mix the ingredients until well combined. Place in an air tight storage container and use in baking recipes.
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    Vanilla Frosting (made with lard)
    Print Recipe
    When you don’t have any other safe solid fats and you need to make frosting somehow. If you have a safe vegetable shortening (I don’t), feel free to use it as a substitute. Makes enough for two batches of whoopie pies or cupcakes but you can also freeze it to have on hand.
    Servings Prep Time
    2 batches 30 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    2 batches 30 minutes
    Cook Time
    5 minutes
    Vanilla Frosting (made with lard)
    Print Recipe
    When you don’t have any other safe solid fats and you need to make frosting somehow. If you have a safe vegetable shortening (I don’t), feel free to use it as a substitute. Makes enough for two batches of whoopie pies or cupcakes but you can also freeze it to have on hand.
    Servings Prep Time
    2 batches 30 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    2 batches 30 minutes
    Cook Time
    5 minutes
    Ingredients
    • 1 cup lard or shortening (I use my home rendered lard, as store bought often has citric acid, and I have no safe shortening)
    • 4 cups powdered sugar (I make mine with my Vitamix as powdered sugar often has corn starch in it)
    • 1 teaspoon vanilla extract (I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
    • 0-4 Tablespoons water
    Servings: batches
    Instructions
    1. Measure out 1 cup of lard and place it in a stand mixer bowl. Allow your lard to come up to room temperature.
    2. Using a whisk attachment, whip the lard in a stand mixer until it doubles almost twice its size.
    3. Add powdered sugar slowly, while whipping at slow to medium speed, scraping down the sides of the mixture as needed. Add vanilla extract and blend in. If your frosting appears too thick, add a tablespoon of water at a time, mixing it in thoroughly.
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    Whoopie Pies – Gluten-Free with Vegan Option
    Print Recipe
    Traditional Whoopie Pies but free of some my allergens! While I have to use lard because I have no other safe fats, if you can use Earth Balance or a vegetable shortening, you can substitute that for the lard.
    Servings Prep Time
    12-15 whoopie pies 15 minutes
    Cook Time
    10-13 minutes
    Servings Prep Time
    12-15 whoopie pies 15 minutes
    Cook Time
    10-13 minutes
    Whoopie Pies – Gluten-Free with Vegan Option
    Print Recipe
    Traditional Whoopie Pies but free of some my allergens! While I have to use lard because I have no other safe fats, if you can use Earth Balance or a vegetable shortening, you can substitute that for the lard.
    Servings Prep Time
    12-15 whoopie pies 15 minutes
    Cook Time
    10-13 minutes
    Servings Prep Time
    12-15 whoopie pies 15 minutes
    Cook Time
    10-13 minutes
    Ingredients
    Dry Ingredients
    • 2 cups Gluten-free, Rice-free, Potato-free flour mix (see recipe in post)
    • 1/2 cup cacao powder (I do well with Wilderness Family Naturals Cacao Powder)
    • 1 tsp baking soda
    • 1 tsp baking powder (here’s a recipe for a corn-free one – http://wholenewmom.com/health-concerns/make-your-own-baking-powder/)
    • 1 tsp sea salt
    Wet Ingredients
    • 1 cup non-dairy milk (I use homemade cashew or rice milk)
    • 2 tbsp apple sauce (I use homemade, home canned applesauce)
    • 1 tsp apple cider vinegar (most with corn allergies can tolerate Bragg’s)
    • 2 tsp vanilla extract (I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
    • 1 tsp psyllium husk
    Sugar Mixture
    • 1/3 cup lard (I use my home rendered lard, as store bought often has citric acid, and I have no safe shortening)
    • 1/3 cup sugar
    • 1/3 cup brown sugar
    Frosting
    • 1 batch Vanilla Frosting (made with lard or shortening)
    Servings: whoopie pies
    Instructions
    1. Pre-heat oven to 375°F.
    2. Place dry ingredients (Gluten-free, Rice-free, Potato-free flour mix, cacao powder, baking soda, baking powder, and salt) in a large bowl and whisk together until well combined.
    3. Place wet ingredients (non-dairy milk, apple sauce, apple cider vinegar, vanilla extract, and psyllium husk) in small bowl and whisk together until well combined.
    4. Place sugar mixture ingredients (lard, sugar, and brown sugar) in stand mixer bowl and using beater attachment, beat until until creamy, scraping down sides as necessary.
    5. Add wet ingredients to sugar mixture, and beat until well combined, scraping down sides as necessary. Slowly add dry ingredients, continuing to beat until well combined.
    6. Line cookie sheets with parchment paper. Using a medium scooper or a rounded tablespoon, drop the whoopie pie batter on the parchment lined cookie sheet 2 inches apart from one another. Place in the oven and bake for 10-12 minutes if using a metal cookie sheet or 12-14 if using stoneware cookie sheets. Take out and let cool on baking racks (I just lifted up the parchment paper and moved them onto racks.
    7. While the whoopie pie halves bake and cool, make a batch of the Vanilla Frosting (made with lard or shortening) also contained in this post.
    8. Once whoopie pie halves are cool, pipe frosting onto the flat side of one pie and and put a second on top of piped frosting. It is best to pipe frosting on pie halves as gluten-free pie halves are not as sturdy as the wheat version. Enjoy!
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  • Clean Fridge Grain Bowl

    Clean Fridge Grain Bowl

    Treat. Yo. Self.

    To a cleaner fridge and several healthy meals. I realize this might be a stretch in the “treat” category, but hear me out. I really LIKE vegetables, and I feel really good, both mentally and physically, when I eat a bunch of them. I’m not a fruit person, really. I love veg. But I’m also extremely lazy and sometimes don’t feel like cooking. I have the best of intentions when  I make a meal plan and go grocery shopping. At least once a week, I fail to execute the plan because: life. So when I go to make next week’s plan, there are a bunch of random leftovers to deal with.

    HERE’S HOW: grain bowls. I know these have been popular forever. Jack and I loved going to Life Alive, a Massachusetts-based, 1970s-style vegetarian restaurant that managed to stay current and super tasty, and that’s one of their specialties. Grain bowls let you use up everything in your fridge — extra rice included — so you get to feel virtuous about not wasting food AND eating your vegetables, and that is a treat for me. Your mileage may vary, but you should still try this out.

    The key to a good grain bowl is to vary your textures and add just the right amount of a good sauce. The sauce in this dish is a variation on the “Say Cheez” gravy from Jo Stepaniak’s “The Ultimate Uncheese Cookbook.” For a crunchy topper, I’ve used roasted salted pepitas. The grain is rice, the green is mostly kale, but also leftover spinach, and I’ve specifically added “1 cup of chopped vegetables” to use up anything you have on hand. If you don’t like something in this recipe? Don’t add it. Otherwise, go wild. Turn your fridge into a satisfying meal.

    All of this becomes dinner
    All of this becomes dinner

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    Clean Fridge Grain Bowls
    Print Recipe
    Servings
    4 servings
    Cook Time
    45 minutes
    Servings
    4 servings
    Cook Time
    45 minutes
    Clean Fridge Grain Bowls
    Print Recipe
    Servings
    4 servings
    Cook Time
    45 minutes
    Servings
    4 servings
    Cook Time
    45 minutes
    Ingredients
    Roasted Vegetables
    • 1 large sweet potato,
    • 1 small onion slivered*
    • 1 Tablespoon olive oil
    • 1/2 teaspoon berbere seasoning or hot spice of your choice
    Sauce
    • 1/4 cup gluten-free flour (glutinous rice flour or chickpea/gram flour recommended)
    • 1/4 cup nutritional yeast
    • 3/4 cup non-dairy milk (I use almond most of the time)
    • 1/2 cup broth or water
    • 1 Tablespoon balsamic vinegar (apple cider would be another good choice)
    • 1/2 cup white wine
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon mustard
    Sauteed Vegetables
    • 1 box mushrooms de-stemmed and broken into pieces
    • 1 teaspoon garlic minced
    • 1 cup diced random veg
    • 2 cups cooked grains (used rice here)
    • 1 bunch kale chopped (plus any leftover greens)
    Toppings
    • 1 whole avocado cut into chunks
    • 4 Tablespoons pepitas or other seed or nut of your choice
    Servings: servings
    Instructions
    1. Preheat oven to 425ºF.
    2. Toss chopped sweet potato and onion with olive oil and spicy seasoning — add more or less than I’ve called for depending on your tastes. Spread out on a baking sheet and cook for about 30 minutes.
    3. Prepare the sauce by whisking all the ingredients together. Cook over medium heat until boiling and thickened. Add more liquid if you need it to get the right consistency.
    4. With a little spritz of oil in a sautee pan, add mushrooms and cook until they release their liquid. Add the garlic and stir. Add the random vegetables, and do the same. Then add the leftover cooked grains (I used rice) to soak up that liquid as they reheat.
    5. When the rice or grain is hot, add the greens and stir until wilted.
    6. In a bowl, add the rice and veg, the roasted veg, the avocado, sauce, and nuts or seeds, if using. Stir and enjoy.
    Recipe Notes

    º

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  • Coconut Milk Vegan Fudge

    Coconut Milk Vegan Fudge

    The first recipe I ever perfected was fudge. I admit, part of it had to do with the fact that fudge was something my mom had given up on making well. Starting in about middle school, to judge by the handwriting on the recipe card, I made many batches of fudge each winter. Teachers, family, and friends all got fudge as holiday gifts, and no one ever complained.

    But when I gave up dairy, some 10 or 12 years ago, I gave up on fudge. I tried making evaporated and sweetened condensed non-dairy milks a few times, never all that satisfied with the results. When I found a coconut milk-based sweetened condensed milk this year, I was thrilled! Until I realized that my amazing fudge recipe used evaporated milk. Darn it all.

    There is a conversion. It involved math. I did it. And the results are tasty. It’s not perfect — coconut milk is brilliant, but in almost every use, it still tastes of coconut, and fudge generally doesn’t taste of coconut, but the flavor isn’t too strong to get past here. Bonus: this recipe is easy. It takes less than 10 minutes of active work, and requires no specialized equipment. Plus, the way the chocolate just doesn’t look like it is going to blend in — and then it does? It’s like magic.

    Earth Balance vegan margarine, sweetened condensed coconut milk, dark chocolate chips


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    Coconut Milk Fudge
    Print Recipe
    Prep Time
    10 minutes
    Passive Time
    1 hour
    Prep Time
    10 minutes
    Passive Time
    1 hour
    Coconut Milk Fudge
    Print Recipe
    Prep Time
    10 minutes
    Passive Time
    1 hour
    Prep Time
    10 minutes
    Passive Time
    1 hour
    Ingredients
    • 1 can sweetened condensed coconut milk 7.5 oz was the only size out there
    • 1 Tablespoon non-dairy milk
    • 1.5 cups sugar
    • 1/2 cup butter or margarine PLUS
    • 2 Tablespoons butter or margarine
    • 1 1/4 cup chocolate chips check for allergens!
    Servings:
    Instructions
    1. In a saucepan over medium heat, bring non-dairy milks, sugar, and butter or margarine to a boil. Boil for one minute, stirring constantly.
    2. Remove from heat, and add chocolate chips. Beat with a wooden spoon for 3 minutes.
    3. Pour into lined baking dish at least 8×8 inches square.
    4. Cool completely and cut to desire serving sizes.
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  • Orange Chai Spiced Wine

    Orange Chai Spiced Wine

    Orange Chai Spiced Wine
    Orange Chai Spiced Wine

    To set the scene, it’s New Hampshire. It’s December. We got about a foot of snow in the past week and we’re expected to get a bit more soon. It’s freaking cold.  So I need a hot drink, preferably with alcohol. I’ve been seeing posts about chai hot chocolate and hot chocolate red wine, but those sounded a bit heavy. So I decided to try an orange chai red wine, sort of like a mix between sangria and mulled wine, but with a chai spice flavor profile. I didn’t know that my idea was actually pretty close to a German spiced wine called Glühwein until I started poking around. Mine doesn’t have brandy or other spirits in it, and I have a few more spices in mine. It’s a pretty thing on a cold afternoon, and great for a wintry get-together. For those of you who are vegan, you’ll need to investigate your wine carefully, and for those of you who are more sensitive than I am corn-allergy wise, you’ll need to be careful in your wine choices. I do well about 75% of the time as long as I avoid American wines, but your mileage may vary.

    Orange Chai Spiced Wine

    The complete recipe is in the card below, but this is a pretty easy one. Juice and zest some oranges (I used a julienne peeler for removing the zest easily with a strainer), slice part of an orange, and throw the zest, juice, orange slices, spices, sugar and wine in a crock pot on low for a hour. After cooking, I strained out the spices and used the orange slices for garnishing the glasses. I have a bit left over, and I may braise some pork in it because it was totally delicious.

    Using a julienne peeler to zest the oranges
    Using a julienne peeler to zest the oranges
    Slices and spices in crockpot
    Slices and spices in crockpot
    Orange Chai Spiced Wine after cooking
    Orange Chai Spiced Wine after cooking but before straining
    Orange Chai Spiced Wine
    Orange Chai Spiced Wine after straining with an orange slice for garnish

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    Orange Chai Spiced Wine
    Print Recipe
    A lovely drink for cold winter parties in the crock pot.
    Servings Prep Time
    6 people 5 minutes
    Cook Time
    1 hour
    Servings Prep Time
    6 people 5 minutes
    Cook Time
    1 hour
    Orange Chai Spiced Wine
    Print Recipe
    A lovely drink for cold winter parties in the crock pot.
    Servings Prep Time
    6 people 5 minutes
    Cook Time
    1 hour
    Servings Prep Time
    6 people 5 minutes
    Cook Time
    1 hour
    Ingredients
    • 3-4 oranges
    • 1 bottle red wine 24.5 ounce or 750 ml, fruity red wine such as Merlot, Zinfandel, or Cabernet Sauvignon
    • 1 cinnamon stick
    • 1 tsp whole fennel seed
    • 1/2 tsp whole cloves
    • 2 whole black peppercorns
    • 1 star anise whole
    • 5 green cardamom pods, smashed
    • 1/2 tsp cracked dried ginger
    • 4 tbsp brown sugar
    • 3-4 quart crock pot
    Servings: people
    Instructions
    1. Wash your oranges carefully. Using a julienne peeler or a regular vegetable peeler, peel thin strips of the zest off of the orange, being careful not to peel too deeply and get into the white pith. Add about a tablespoon’s worth of peeled zest to the crock pot.
    2. Cut one of the oranges in half, and slice one half thinly to add slices to the crockpot. Juice the remaining oranges until you have about 1 cup of orange juice to add to the crock pot.
    3. Add all spices, brown sugar and wine to the crock pot, and put on low for 1 hour.
    4. Strain out spices, but save orange slices for garnish. Add an orange slice to glass and pour wine into glass and serve. Enjoy!
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