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Soy-free – Page 7 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Soy-free

Contains no soy.

  • 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
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    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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  • Cajun Seasoned Shrimp Skewers

    Cajun Seasoned Shrimp Skewers

     

    Cajun Seasoned Shrimp Skewers
    Cajun Seasoned Shrimp Skewers

    As part of our Treat. Yo. Self. month, treating myself means seafood since I’m from Maine originally. I can still eat shrimp, but I have other shellfish allergies so I may lose shrimp eventually. But for now, I use them as an occasional treat. The recipe should be enough for about 8 skewers of shrimp with 6 or so shrimp on a skewer. But since I only had 4 stainless steels skewers and was too lazy to soak the bamboo ones in water for 30 minutes, the pictures show extreme shrimp skewers. So I really did treat myself, ha! This is a great appetizer dish for a dinner party or cook out and you can cook them under the broiler in your oven or on the grill. Or if you wish, use them in salad or as a special garnish on soup.

    This recipe isn’t for those of you who are allergic to shellfish or who are vegetarian or vegan. But if you are allergic to shellfish and you can eat chicken, try it with chicken. For those of you who are vegetarian or vegan, try it with veggies. The seasoning mix by itself should be vegan with appropriately sourced sugar. You will have to cook the skewers much longer if you chicken or veggies, shrimp cooks very quickly.

    For those of you that may have issues with buying spice blends due to anti-caking agents or cross contamination, I’ve developed a version of Cajun Seasoning below which I use now. If you can still use a blend, I recommend the Penzey’s Cajun Seasoning (no affiliation). I love Penzey’s and I can still use their single spices without issue.

    Cajun Seasoning:


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    Cajun Seasoning
    Print Recipe
    Here’s a blend to use if you don’t have a safe version. I usually double the recipe so I don’t have to mix it as often.
    Servings Prep Time
    2/3 cup 5 minutes
    Servings Prep Time
    2/3 cup 5 minutes
    Cajun Seasoning
    Print Recipe
    Here’s a blend to use if you don’t have a safe version. I usually double the recipe so I don’t have to mix it as often.
    Servings Prep Time
    2/3 cup 5 minutes
    Servings Prep Time
    2/3 cup 5 minutes
    Ingredients
    • 4 tbsp smoked paprika use regular paprika if you don’t have smoked
    • 2 tbsp salt
    • 1 tbsp sugar
    • 1/2 tsp celery seed
    • 1/2 tsp garlic powder
    • 1/2 tsp black pepper
    • 1/2 tsp onion powder
    • 1/2 tsp cayenne pepper
    • 1/2 tsp caraway seed
    • 1/2 tsp dill seed
    • 1/2 tsp turmeric
    • 1/2 tsp ground cumin
    • 1 bay leaf broken into small pieces
    • 1/2 tsp ground nutmeg
    • 1/4 tsp ground cardamom
    • 1/4 tsp basil
    • 1/4 tsp marjoram
    • 1/4 tsp rosemary
    Servings: cup
    Instructions
    1. Place all ingredients in a blender and blend until fine. You can also use a coffee grinder dedicated to spice grinding and do it in batches. If you do, pour all the spices into a bowl and mix well after grinding.
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    Cajun Seasoned Shrimp Skewers:

    The whole recipe is in the recipe card below, but here’s my process pictures and some tips.

    I defrost my shrimp in a colander set in a bowl of cold water for about 10 minutes. Then I can just lift the colander out.

    Shrimp defrosting in cold water
    Shrimp defrosting in cold water

    When peeling the shells off the shrimp I take the tails off because I don’t want my guests to have to do it, and half the time they’ll just nibble up to the tail, and leave the tail meat in the tail shell. That’s a waste of seafood which is unconscionable to me. So I take the tails off. I usually buy my shrimp de-veined already, but if yours is not, here’s how to do it.

    Shrimp de-veined and peeled
    Shrimp de-veined and peeled
    Cajun Seasoning mixed with oil for shrimp
    Cajun Seasoning mixed with oil for shrimp

    I’m loving these stainless steel skewers. They are flat so that the food does not spin on them when you are turning them over. I’m not sure where I got these and why there are only four in my possession. However, I did go poking around and pop some more on my Amazon wish list (no affiliation) so I can get some for cook out season.

    Shrimp on stainless steel skewers
    Shrimp on stainless steel skewers
    Using a basting brush to coat shrimp with Cajun Seasoning oil mixture
    Using a basting brush to coat shrimp with Cajun Seasoning oil mixture

    Before you cook your shrimp you should notice that they have a translucent quality to them.  Once they are cooked they will look opaque. They really only need 2-3 minutes a side depending on your oven or grill. If you overcook them, they will become rubbery and unpleasant.

    Cajun Seasoned Shrimp Skewers after cooking
    Cajun Seasoned Shrimp Skewers after cooking

    When ready to serve, use one of the lemon quarters to squeeze lemon juice over the skewer or let your guests do it.

    Enjoy!

    Cajun Seasoned Shrimp Skewers with Lemon
    Cajun Seasoned Shrimp Skewers with Lemon

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    Cajun Seasoned Shrimp Skewers
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    A nice appetizer to broil or grill to serve at dinner parties or cook outs.
    Servings Prep Time
    8 people 15 minutes
    Cook Time
    4-5 minutes
    Servings Prep Time
    8 people 15 minutes
    Cook Time
    4-5 minutes
    Cajun Seasoned Shrimp Skewers
    Print Recipe
    A nice appetizer to broil or grill to serve at dinner parties or cook outs.
    Servings Prep Time
    8 people 15 minutes
    Cook Time
    4-5 minutes
    Servings Prep Time
    8 people 15 minutes
    Cook Time
    4-5 minutes
    Ingredients
    • 1 pound raw shrimp peeled and de-veined
    • 2 tsp Cajun Seasoning (if you can use Penzey’s great! If not, we have a version on the blog.)
    • 3 tbsp grape seed oil (I used grape seed, but use what’s safe for you.)
    • dash salt
    • 1 lemon cut in quarters
    • 8 skewers stainless steel or bamboo
    Servings: people
    Instructions
    1. Preheat the broiler in your oven or your grill. If using a grill, preheat to 500°F. If you are using bamboo skewers, you will need to soak them in water for 30 minutes before using.
    2. Thaw shrimp if frozen. Peel shells and de-vein. I prefer to take the tail shells off, but that’s up to you. Place shrimp on skewers and place skewers on a broiler safe pan.
    3. Mix Cajun Seasoning and a dash of salt with the grape seed oil in a small bowl. Use a basting brush to brush the mixture on both sides of the shrimp skewers.
    4. Broil or grill 2 minutes on each side. The shrimp should turn opaque when cooked. Squeeze lemon quarter over shrimp before serving. Enjoy!
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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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  • Gluten-free Vegan Dressing (aka “stuffing”)

    Gluten-free Vegan Dressing (aka “stuffing”)

    Gluten-free vegan dressing
    Gluten-free vegan dressing

    So years ago, Denise and I posted a poll (which no longer works) as we disagree about whether the bread dish served with large birds is properly called “dressing” or “stuffing.” Denise argues that it’s stuffing. I argue that it’s stuffing IF it is stuffed into something (bird or vegetable, I don’t mind which) and it’s dressing if it isn’t. So, by that logic, this is a dressing. But by other people’s reckoning, this is a stuffing. No matter what you call it, it’s quite tasty and makes a great side dish that reheats well. I realize the timing of this might seem weird — most people think of stuffing/dressing as a Thanksgiving dish. But I was trying to make more space in the freezer and using up gluten-free breads that I didn’t love as toast, plus an excess of certain other ingredients in the house.

    And that’s a key — you will need bread. Whether you make your own gluten-free bread, buy a packaged product, or are lucky enough to have a local bakery that accommodates your allergy needs, you will need bread. The lucky thing is that this is actually a great dish to use up edible but slightly disappointing bread experiments! For the right texture for dressing, bread must be thoroughly dried out and then rehydrated, and gluten-free bread is awesome at drying out, isn’t it? I remember my mom laying out bread slices on a clean towel on top of the dryer about a week before Thanksgiving, but I just threw mine in the oven at 250ºF for about an hour. Keep this in mind — you can either prep ahead and dry your bread out, or you can build in extra time the day you make your dressing. Everything else in this dish is a pantry staple in my house.

    Like our Mini Thanksgiving casserole version of dressing, this one also contains celery and chestnuts, but unlike with that one, you could leave the chestnuts out here and make a nut-free version, if that’s your need. This one also has dried cranberries, which are really awesome, and uses veggie broth to stay vegan. If you like it, I’d suggest mushroom broth for the best flavor.


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    Gluten-free Vegan Dressing (aka “stuffing”)
    Print Recipe
    Servings Prep Time
    6 servings 20 minutes
    Cook Time Passive Time
    60 minutes 45 minutes
    Servings Prep Time
    6 servings 20 minutes
    Cook Time Passive Time
    60 minutes 45 minutes
    Gluten-free Vegan Dressing (aka “stuffing”)
    Print Recipe
    Servings Prep Time
    6 servings 20 minutes
    Cook Time Passive Time
    60 minutes 45 minutes
    Servings Prep Time
    6 servings 20 minutes
    Cook Time Passive Time
    60 minutes 45 minutes
    Ingredients
    • 2 cups gluten-free bread cubes dried out. Check for other allergens.
    • 2 Tablespoon fat of choice
    • 1 1/2 cups celery chopped
    • 1 1/2 cups onion chopped
    • 1/2 cup dried cranberries, rehydrated by soaking in hot water 15 minutes
    • 5 oz chestnuts, chopped (optional)
    • 1 whole apple, cored and chopped, peeled if you prefer
    • ~1 cup vegetable broth
    Servings: servings
    Instructions
    1. If you need to dry out your bread crumbs, you have a few options. 1. Set the bread out on a rack and leave it out for a few days. 2. Bake at 250ºF for about an hour, directly on the rack. 3. Toast on low and let cool completely standing up (don’t let it steam against a plate). Choose based on the amount of time you have now. Cut the bread into cubes.
    2. Preheat oven to 350ºF.
    3. In the oil/margarine/fat (I use vegan margarine), cook the onions until translucent. Add the celery, cook for a few minutes. Then add the cranberries, chestnuts, and apple, cooking for 2-3 minutes between each addition.
    4. In a bowl, mix the bread and vegetables. Mix well. Slowly add the broth, stirring, until there is just a tiny bit more than what the dried bread absorbs — maybe a tablespoon or so. Pour into a greased baking dish. You can do this round casserole style (deep) or in a 9×13 pan (shallow), which will change the texture. The deep dish will be more casserole-like and the shallow dish will be more bread-y and crispy.
    5. Cover and bake 30 minutes. Remove the cover and bake another 15 minutes, until top of bread bites are crisp. Serve hot.
    Recipe Notes

    º

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