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We are definitely experiencing soup weather here in Seattle. I keep making the mistake of looking at the high temperature for the day and dressing as though it wouldn’t be cold and damp somehow. Seattle is more prone to wild swings of weather than I expected (thundersnow, anyone?), and I think soup weather might be around for a while. That works for me — soup is one of the easiest dishes to make ahead and eat all week. I have made a corn soup before, a brothy stew that capitalized on the end of summer fresh corn. This is an end-of-winter stew, hearty chowder, but using the breaking down potato starch and a can of creamed corn (which contains corn starch) to thicken up the soup and make it creamy.
This soup is quick enough for a weeknight meal, but reheats amazingly well so it also makes good lunch leftovers. I’ve said the recipe makes 3 servings, as that seems to be how it works out for us, but if you’re lighter eaters, or if this is an appetizer or side, it might make 4.
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Heat oil over medium heat in a large saucepan. When hot, add chopped leeks and sautee 5-10 minutes.
Chop the potatoes unevenly. Cut about half of a cup of potatoes into a smaller dice so that they will start to break down by the time the larger potato cubes are cooked.
Add potatoes and spices and stir well. Then add stock. Bring to a boil and then turn down to a simmer. Cook until potatoes are soft, and then another 5-10 minutes until the smaller ones start breaking down.
Add the creamed corn and stir well. Then add the frozen or fresh corn. When the soup has returned to a boil, serve topped with scallion tops and pepper.
Recipe Notes
NOTE: In a pinch, you can replace the leek with the bottoms of the scallions with only a small difference in taste. I think the leek is a smoother taste, but the scallions were fine in a pinch. If you DO just use the tops, go ahead and regrow them by putting the root ends in a cup of water.
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 (Lebanese Garlic Sauce)
Print Recipe
An allergy friendly version to use on shawarma, falafel, grilled foods, and flatbread. I even put it on salad.
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.
Blend until the garlic, salt, aquafaba, water, and lemon juice is a thick paste. You want the garlic to be completely pureed.
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.
One clove of the elephant garlic MaryKate sent me with a steak knife for size referenceGarlic, salt, aquafaba, water, and lemon juice before blendingGarlic, salt, aquafaba, water, and lemon juice after blendingBlending garlic mixture with olive oilFinished toum sauce after blendingToum 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 Flatbread
Print Recipe
A simple flatbread you can use as a wrap, tortilla, or just to munch on.
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.
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.
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.
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.
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.
Mince garlic and scallions very finelyMeasure out sorghum, one cup in each bowl and get roux whisk readyAdd water to saucepan and add garlic and water, bringing just below boiling.Slowly add one cup of sorghum flour and mix in with whiskTurn heat to low and mix in second cup with wooden spoon until it forms a rubbery doughLet dough rest in heat safe containerRoll out dough between a ziptop bag with the sizes cut out once cool enough to handleCook on cast iron skillet over medium heatFlatbread ready to flip (note dry texture around edges)Flatbread after flippingGarlic Sorghum Flatbreads except the two I ate while cooking 🙂
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
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
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
After you’ve made the paste, mix in the veggies and your batter for the Garlic and Onion Pakoras is ready to fry.
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
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
Serve with ketchup or a chili sauce or you can mix up some chaat masala to sprinkle on them. Enjoy!
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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.
1cloveelephant garlic(if you don’t have elephant garlic, use an entire bulb of regular garlic)
1hot pepper, destemmed and deseeded(use a jalapeno, serrano, or cayenne pepper depending on your preferred level of heat)
2teaspoonsgingergrated
4Tablespoons garbanzo bean flour (besan)
1Tablespoon rolled oats
1Tablespoonrice flour
1/2 teaspoonsea salt
1/8teaspoonground turmeric
1/4teaspooncrushed red pepper
1/4teaspoonground cumin
1/4teaspoonground garam masala
1/2inchpiece of peeled ginger
water
safe oil for frying
thermometer
stainless steel or cast iron pot
Servings: people
Instructions
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.
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.
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.
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.
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!
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.
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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2Tablespoons vegan cream cheese(I like Kite Hill, which is almond-based. Use what is safe for you.)
2Tablespoonsglutinous rice flour(which does not actually contain gluten)
2-4Tablespoonsvegetable stock
1-2Tablespoonsolive oil
Servings: dozen “snacks”
Instructions
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.
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
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicon baking sheet.
When potatoes are done, drain and lightly mash. Add vegan margarine, vegan cream cheese, roasted garlic, and mash.
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.
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.
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.
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.
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1/2teaspoonberbere seasoningor hot spice of your choice
Sauce
1/4cupgluten-free flour(glutinous rice flour or chickpea/gram flour recommended)
1/4cup nutritional yeast
3/4cupnon-dairy milk(I use almond most of the time)
1/2cup broth or water
1Tablespoonbalsamic vinegar(apple cider would be another good choice)
1/2cupwhite wine
1/2teaspoongarlic powder
1/2teaspoonmustard
Sauteed Vegetables
1boxmushroomsde-stemmed and broken into pieces
1teaspoongarlicminced
1cupdiced random veg
2cups cooked grains(used rice here)
1bunchkalechopped (plus any leftover greens)
Toppings
1wholeavocadocut into chunks
4Tablespoons pepitasor other seed or nut of your choice
Servings: servings
Instructions
Preheat oven to 425ºF.
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.
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.
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.
When the rice or grain is hot, add the greens and stir until wilted.
In a bowl, add the rice and veg, the roasted veg, the avocado, sauce, and nuts or seeds, if using. Stir and enjoy.
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.
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Coconut Milk Fudge
Print Recipe
Prep Time
10minutes
Passive Time
1hour
Prep Time
10minutes
Passive Time
1hour
Coconut Milk Fudge
Print Recipe
Prep Time
10minutes
Passive Time
1hour
Prep Time
10minutes
Passive Time
1hour
Ingredients
1cansweetened condensed coconut milk7.5 oz was the only size out there
1 Tablespoonnon-dairy milk
1.5cupssugar
1/2cupbutter or margarinePLUS
2Tablespoonsbutter or margarine
1 1/4cupchocolate chipscheck for allergens!
Servings:
Instructions
In a saucepan over medium heat, bring non-dairy milks, sugar, and butter or margarine to a boil. Boil for one minute, stirring constantly.
Remove from heat, and add chocolate chips. Beat with a wooden spoon for 3 minutes.
Pour into lined baking dish at least 8×8 inches square.
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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2cupsgluten-free bread cubesdried out. Check for other allergens.
2Tablespoon fat of choice
1 1/2cupscelerychopped
1 1/2cupsonionchopped
1/2cupdried cranberries,rehydrated by soaking in hot water 15 minutes
5ozchestnuts,chopped (optional)
1wholeapple,cored and chopped, peeled if you prefer
~1cupvegetable broth
Servings: servings
Instructions
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.
Preheat oven to 350ºF.
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.
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.
Cover and bake 30 minutes. Remove the cover and bake another 15 minutes, until top of bread bites are crisp. Serve hot.
IMPORTANT CONTENT NOTE: Those of you who hate cilantro, sorry. Please go Google one of the 100,000 other root vegetable soups out there. I know, your condition is genetic, and I’m sorry for you. This soup lives and breathes cilantro, and if you leave it out, there will be no point in making this particular soup recipe. Come again?
For those of you still here, hi. Welcome to another edition of “MaryKate made soup, and it’s not very pretty, but I swear it tastes good anyway.” I’m your host, MaryKate, and, yes. I made soup. In my first months here in Seattle, I’m exploring new grocery stores and new ingredients, and as it is fall, there are so many root vegetables out. Most of them I know, but I’m seeing so many different things beyond just “sweet potatoes” and “yams.” To be honest, I don’t care which they are — I buy and bake any of them. But recently, I’ve found myself with 1 or 2 each of 4 different kinds of tubers all labeled “yam” with no other identifying information. In order to compare them, I’ve roasted them — and they are different! Starchier, sweeter, more mild. And all the colors! Yam love. Honestly, the most impressive flavor were the boring white ones — a bit sweeter and starchier than regular sweet potatoes, and really tasty.
Blending these into soup was a great decision. The cilantro lightens the earthy flavor of the tubers and really makes it something different — hearty, but not heavy, and somehow, fresh.
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3.5lbs.yams and sweet potatoesGet everything you can find — why not?
1/2lb.rutabega
1-2Tablespoonsolive oil
1teaspoonkosher salt
3/4cuponion
6cupsvegetable stock
1cup cilantrochopped + more for garnish
Servings: servings
Instructions
Preheat oven to 450ºF.
Peel and chop yams, sweet potatoes, rutabega, and onion. Go for about 1/2 inch cubes, but really, just try to get them all about the same size.
Put all chopped vegetables into a bowl. Add the olive oil and salt and stir to coat. Start with the smaller amount of olive oil, but add more if you need it. You don’t want greasy, but you do want everything fully coated.
Bake for 30-45 minutes, until all the vegetables begin to brown. This is where so much flavor is born.
When you have about 15 minutes left of cooking, heat your stock and cilantro in a large soup pot over medium-low heat.
When the roasted vegetables are done and the soup stock is simmering, add the veg to the stock. Stir well, and then puree. A stick blender is the easiest way to do this, but use a blender if that’s what you’ve got. When you have a nice thick puree, heat thoroughly (takes only a few minutes) and stir well.
Serve with an added sprinkle of cilantro for extra flavor.
