My kids really liked the crunch of these Quesadillas and never knew I hid carrots and yellow squash in it!
1 cup cooked chicken or turkey, diced or shredded
1/4 cup diaya cheddar or teese vegan cheddar
Half a block of Teese Vegan Mozzarella cheese, squashed with a fork (it will look kinda like ricotta or cream cheese)
1/2cup yellow squash puree
1/2cup carrot puree
dash garlic salt
6 brown rice or quinoa tortillas
Preheat oven to 350 and line baking sheets with foil
In a large bowl stir together chicken, cheeses, veggie purees and seasonings.
Spoon into the tortillas and then cut or roll into desired shapes and bake in the oven for 5 min or so.
I serve with a side of white quino and black beans.
Enjoy!
Monday, June 17, 2013
Friday, June 14, 2013
Hiding Veggies : Allergen Free Mac N Cheese
Crazy as it sounds I have had a very very very hard time making a allergen free mac and cheese that anyone around here likes, but surprise, add a few hidden veggies and new cheese and we are in business!
1 package Trader Joes Brown Rice Elbow Macaroni
1 package Teese Vegan Cheese with the picture of the macaroni on the front
1/2 cup butternut squash puree
1/2 tsp salt
1/8 tsp paprika
1/8 tsp white pepper
pinch of nutmeg
Non dairy plain milk to bring to desired consistency
Cook macaroni according to package directions
In a blender mix your Teese, butternut squash and seasonings.
When Macaroni has finished cooking, drain and pour sauce over. Warm and serve.
So simple, who would have guessed????
Enjoy!
1 package Trader Joes Brown Rice Elbow Macaroni
1 package Teese Vegan Cheese with the picture of the macaroni on the front
1/2 cup butternut squash puree
1/2 tsp salt
1/8 tsp paprika
1/8 tsp white pepper
pinch of nutmeg
Non dairy plain milk to bring to desired consistency
Cook macaroni according to package directions
In a blender mix your Teese, butternut squash and seasonings.
When Macaroni has finished cooking, drain and pour sauce over. Warm and serve.
So simple, who would have guessed????
Enjoy!
Wednesday, June 12, 2013
Hiding Veggies:Allergen Free Chicken Salad
I was totally shocked by how much my kids liked this, it is quickly becoming a summer staple at our home. Oh and there is cauliflower hidden in here and my hubby calls this the best chicken salad he has ever eaten!
If you can't have eggs just omit them, but my family can eat them so I include them here.
2 eggs, cover with cold water, bring to boil, remove from heat and let set 15 min. Run under cool water, peel, remove yolk, chop.
1lb cooked , cut up chicken,
2 strips bacon, cooked and crumbled
2 strips bacon, cooked and crumbled
1/2cup cauliflower puree
1/2 grapes coarsely chopped
3/4 cup soy free veganaise
1/4tsp chili powder
1/4tsp paprika
1/4 tsp garlic powder.
In a bowl combine your chicken, grapes, bacon, and eggs if using. In another bowl combine your cauliflower puree, veganaise, and spices.
Pour spiced veganaise mixture over chicken, grapes, bacon and eggs. Mix well. Serve hot or cold, as sandwiches or in large leaf lettuce wraps.
Monday, June 10, 2013
Hideing Veggies while avoiding allergens : Quinoa Balls
Ok now that summer is in full swing, and all those wonderful veggies and fruits are back on the table, how to get them in the mouths around that table? Particularly those veggies? I picked up a copy of Jessica Seinfeld's Deceptively Delicious recently and while it is NOT allergen free, it is pretty easy to adapt. We have added 5 new meals that the kids gobble up without question so far! My 2 year old has eaten more vegetables this month than she has her entire life :) So, for this week I will be posting a new meal Monday thru Friday that is both allergen free and hides at least one serving of veggies.
I admit it- I lie to my kids and tell them these are rice balls, but when I came across the recipe I had white quinoa, not rice in the cupboard so that was what I used. Talk about a protein lift! These and some fruit were all I served and they really kept us full all evening, my hubby didn't even go in search of a snack later when the kids had gone to bed.
Quinoa Balls
3/4 cup quinoa, cooked according to package directions
1/4cup cooked chicken
1/2 cup sweet potato puree.
1/4 cup of your favorite vegan cheese shreds, I opt for Diaya or Tease
1/8cup non dairy milk (plain)
Combine the sweet potato puree, chicken, cheese and 1tsp salt in food processor or blender and blend until smooth. Pour into a large bowl and add in cooked quinoa, along with some GF bread crumbs to get the mixture lumpy enough to roll into balls.
Roll into balls, place on a pan or plate and set up your wet/dry dipping area like you would for frying chicken.
Pour more GF bread crumbs into a shallow dish and set aside.
In another shallow dish mix 1 egg or flax egg with 1/2cup spinach puree.
Dip your quinoa ball in the spinach "egg" mixture, then roll in the GF breadcrumbs.
Pour oil in a pan, just like you would to fry chicken. Arrange balls in pan and fry, turning to brown all sides. Set the on a plate to drain when all sides have been browned. Serve with ketchup.
Amazing how well those veggies are hidden isn't it???
Enjoy!
I admit it- I lie to my kids and tell them these are rice balls, but when I came across the recipe I had white quinoa, not rice in the cupboard so that was what I used. Talk about a protein lift! These and some fruit were all I served and they really kept us full all evening, my hubby didn't even go in search of a snack later when the kids had gone to bed.
Quinoa Balls
3/4 cup quinoa, cooked according to package directions
1/4cup cooked chicken
1/2 cup sweet potato puree.
1/4 cup of your favorite vegan cheese shreds, I opt for Diaya or Tease
1/8cup non dairy milk (plain)
Combine the sweet potato puree, chicken, cheese and 1tsp salt in food processor or blender and blend until smooth. Pour into a large bowl and add in cooked quinoa, along with some GF bread crumbs to get the mixture lumpy enough to roll into balls.
Roll into balls, place on a pan or plate and set up your wet/dry dipping area like you would for frying chicken.
Pour more GF bread crumbs into a shallow dish and set aside.
In another shallow dish mix 1 egg or flax egg with 1/2cup spinach puree.
Dip your quinoa ball in the spinach "egg" mixture, then roll in the GF breadcrumbs.
Pour oil in a pan, just like you would to fry chicken. Arrange balls in pan and fry, turning to brown all sides. Set the on a plate to drain when all sides have been browned. Serve with ketchup.
Amazing how well those veggies are hidden isn't it???
Enjoy!
Friday, May 24, 2013
Allergen Free Olive Garden at home!
The past few weeks have been a blur of travel for a funeral and hosting/attending graduation open houses, so I haven't done to much "cooking". It's been sunbutter sandwiches, chips and veggies or grilled Trader Joes hot dogs (yay for allergen free under 5 bucks a pack!) or Jennie O Turkey burgers, which my son has fallen in love with! But yesterday was the hubby's birthday and I just couldn't reheat leftovers for that. He loves Chicken Fettuccine Alfredo, but that isn't something that is safe to have in the house and the time and money for a trip to Olive Garden just were not available. What's a girl to do? I grabed my copy of Cyble Pascals' Allergen Free and Easy and found a recipe, but I am not much of a Whole Foods shopper and we can't have corn so the recipe got tweaked to reflect my family's needs and available food stores. *Side note, I love how this woman has revolutionized the way people with food allergies can eat, her cookbooks are great starting points for learning the alchemy and science of how to cook without "normal" ingredients, but if you don't have some sort of "whole" grocery store around you it can be very frustrating to follow her recipes.
Everyone loved this and we didn't leave the table still wanting the dairy and fat laden alternative! I also did a garden salad with a Parmesan vinaigrette and garlic bread.
Fettuccine Alfredo
1 box brown rice fettuccine, we like Deboles or Tinkada Joy
1 package gluten and nitrate free, uncured bacon ( I scored a package at Natural Grocers this week for under 4 bucks!) (cut into small pieces before cooking to get a better crisp)
Garlic powder
Vegan rice Parmesan
1 tbsp rice flour
1 cup rice milk, room temp
1/2 cup vegan tease mozzarella cheese replacer (this is a new find for me and we really like it)
1/4 cup vegan Jack Diaya cheese replacer
pinch nutmeg
1/4 cup chicken broth, room temp
In a non stick skillet cook the bacon until nice and crispy, almost burned even b/c you don't want it to go back to a mushy state in the sauce.
Cook your pasta according to package directions, drain and set aside.
Drain all but 1 1/2 tbsp of the bacon drippings from the pan. Add in a few shakes of garlic powder and vegan parm and cook on med-low, stirring, for a min or so. Add in the brown rice flour and stir another minute. Add rice milk and stir until sauce begins to thicken. Pour in your cheeses, nutmeg and a pinch of salt. Stir until the cheese melts. Add in your chicken broth and stir for another minuet or so. Add the crispy bacon pieces back into the sauce and then toss your pasta in the sauce.
Parmesan Vinaigrette
1/8 cup apple cider vinegar
1/3 cup oil
1 tsp Italian seasoning
1/2 tsp garlic powder
1/8 tsp salt
1/2 tsp sugar
1/4c vegan rice Parmesan
Rice milk added a tbsp full at a time at the end of blending until desired consistency is reached.
Add all ingredients to blender and mix well.
Enjoy!
Everyone loved this and we didn't leave the table still wanting the dairy and fat laden alternative! I also did a garden salad with a Parmesan vinaigrette and garlic bread.
Fettuccine Alfredo
1 box brown rice fettuccine, we like Deboles or Tinkada Joy
1 package gluten and nitrate free, uncured bacon ( I scored a package at Natural Grocers this week for under 4 bucks!) (cut into small pieces before cooking to get a better crisp)
Garlic powder
Vegan rice Parmesan
1 tbsp rice flour
1 cup rice milk, room temp
1/2 cup vegan tease mozzarella cheese replacer (this is a new find for me and we really like it)
1/4 cup vegan Jack Diaya cheese replacer
pinch nutmeg
1/4 cup chicken broth, room temp
In a non stick skillet cook the bacon until nice and crispy, almost burned even b/c you don't want it to go back to a mushy state in the sauce.
Cook your pasta according to package directions, drain and set aside.
Drain all but 1 1/2 tbsp of the bacon drippings from the pan. Add in a few shakes of garlic powder and vegan parm and cook on med-low, stirring, for a min or so. Add in the brown rice flour and stir another minute. Add rice milk and stir until sauce begins to thicken. Pour in your cheeses, nutmeg and a pinch of salt. Stir until the cheese melts. Add in your chicken broth and stir for another minuet or so. Add the crispy bacon pieces back into the sauce and then toss your pasta in the sauce.
Parmesan Vinaigrette
1/8 cup apple cider vinegar
1/3 cup oil
1 tsp Italian seasoning
1/2 tsp garlic powder
1/8 tsp salt
1/2 tsp sugar
1/4c vegan rice Parmesan
Rice milk added a tbsp full at a time at the end of blending until desired consistency is reached.
Add all ingredients to blender and mix well.
Enjoy!
Thursday, May 2, 2013
Allergen Free Black Bean Tostadas
I am finding that Spanish and Mexican cuisine is some of the easiest to adapt to the allergen free diet. Thankfully it is also some of my husband and kids favorite kind of food so whenever I create something using taco seasoning they are happy :)
Looking thru the fridge to use up some leftovers was how this yummy meal came to be.
Black Bean Tostadas
1 can black beans drained
(optional) 1/2 a large,cooked, chicken breast shredded
1 tsp cumin or allergen free taco seasoning
1 cup cooked sweet potatoes
1/2tsp cinnamon
Desired toppings, lettuce, diced tomatoes, pico de gayo, slasa, avacado, Diaya pepper jack cheese shreds
Brown Rice or Udies GF tortillas
In a medium pot combine the beans, chicken and cumin/taco seasoning. Stir well and heat thru then set aside.
Mash or puree sweet potatoes to a smooth consistency and stir in cinnamon.
Preheat oven to 300
Place tortillas on a cookie, or other baking tray, and spread a layer of sweet potatoes over them, like where the re-fried beans would go on a regular tostada. Add a scoop of the bean and chicken mixture and sprinkle with teh Diaya Pepper Jack Cheese Shreds.
Place in oven for 15-20 min then remove and the rest of your toppings. Serve with a side of fruit.
Enjoy!
Looking thru the fridge to use up some leftovers was how this yummy meal came to be.
Black Bean Tostadas
1 can black beans drained
(optional) 1/2 a large,cooked, chicken breast shredded
1 tsp cumin or allergen free taco seasoning
1 cup cooked sweet potatoes
1/2tsp cinnamon
Desired toppings, lettuce, diced tomatoes, pico de gayo, slasa, avacado, Diaya pepper jack cheese shreds
Brown Rice or Udies GF tortillas
In a medium pot combine the beans, chicken and cumin/taco seasoning. Stir well and heat thru then set aside.
Mash or puree sweet potatoes to a smooth consistency and stir in cinnamon.
Preheat oven to 300
Place tortillas on a cookie, or other baking tray, and spread a layer of sweet potatoes over them, like where the re-fried beans would go on a regular tostada. Add a scoop of the bean and chicken mixture and sprinkle with teh Diaya Pepper Jack Cheese Shreds.
Place in oven for 15-20 min then remove and the rest of your toppings. Serve with a side of fruit.
Enjoy!
Wednesday, May 1, 2013
Allergen Free Sunbutter Cocoa Muffins
I frequently go into the kitchen knowing that I need to make something for my kids that is both good for them and will fill them up. They are eating machines right now! But I also frequently flip through my cookbooks with despair realizing that I don't have one or two ingredients and, sigh, am not in the position to just run to the store. And that is how most of the recipes on this blog happen. These super yummy, light and moist muffins are nothing short of the result of my forgetfulness in the grocery store :) I try to make sure that snacks involve fruits or veggies, but when my kids are in an eating everything in sight phase adding protein in to keep them full for at least 2 hours is a must! This is one of the things I love the most about Sunbutter, and now Hemp Milk. We tried out the Tempt brand in chocolate flavor this week, I figure it is best to east the kiddos into a new food by covering in chocolate when possible :)! It has a better texture than rice milk and the kids didn't blink, just asked for more. So since I had Sunbutter and chocolate hemp milk on hand they were the basis for this recipe.
Sunbutter Cocoa Muffins
In a small bowl mix 1/2 cup rice milk with 2 tsp cider vinegar and set aside.
Preheat oven to 350, grease or line a regular muffin tin and a mini muffin tin or you could use 2 regular muffin tins, I like to use a mini for my little ones.
In a separate bowl mix 1/2 cup Trader Joes Sunbutter, 1/3 cup canola oil, and 2/3 cup brown sugar and 1 tsp vanilla. Mix well.
In yet another bowl mix 1 1/4 c Trader Joes GF flour mix, (as an aside I don't like this mix for pancakes, but in this recipe it worked great), 1/2tsp xanthan gum, 1tsp baking powder 1/2 tsp baking soda, 1/4 tsp salt
Combine the dry and wet ingredients and mix on low speed until fully combined.
Add the Cider Vinegar/rice milk mixture and mix again.
Now add in the Chocolate hemp milk, a splash at a time, until your batter is almost soupy in texture.
Pour into muffin tins and bake. About 10 min for mini muffins, 20ish for regular ones.
Mine didn't have that rounded top that most muffins do, but inside they were light and fluffy so it didn't matter.
Enjoy!
Sunbutter Cocoa Muffins
In a small bowl mix 1/2 cup rice milk with 2 tsp cider vinegar and set aside.
Preheat oven to 350, grease or line a regular muffin tin and a mini muffin tin or you could use 2 regular muffin tins, I like to use a mini for my little ones.
In a separate bowl mix 1/2 cup Trader Joes Sunbutter, 1/3 cup canola oil, and 2/3 cup brown sugar and 1 tsp vanilla. Mix well.
In yet another bowl mix 1 1/4 c Trader Joes GF flour mix, (as an aside I don't like this mix for pancakes, but in this recipe it worked great), 1/2tsp xanthan gum, 1tsp baking powder 1/2 tsp baking soda, 1/4 tsp salt
Combine the dry and wet ingredients and mix on low speed until fully combined.
Add the Cider Vinegar/rice milk mixture and mix again.
Now add in the Chocolate hemp milk, a splash at a time, until your batter is almost soupy in texture.
Pour into muffin tins and bake. About 10 min for mini muffins, 20ish for regular ones.
Mine didn't have that rounded top that most muffins do, but inside they were light and fluffy so it didn't matter.
Enjoy!
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