Friday, November 9, 2012

For the past couple of years I've been trying to figure out which foods I can eat all over again. Gluten and dairy have been off the list for a long time and more recently I've had to try to figure out how to make food that is gluten, dairy, egg, and corn free. It turns out that corn may be the most difficult thing for me to avoid. I had begun to feel like I had everything under control when I started feeling really sick again. I knew I was successfully avoiding the things that I knew caused me grief and so I started investigating.

The culprit was corn. I have since had to start over learning how to make the meals I've come to rely on. Today I'm making pitas but, for instance, I've had to find out which yeasts are corn free, and I can no longer use xanthan gum. Its been a challenge but I'm ready to start adding delicious recipes to this blog once more. I'm ready to head back into the kitchen!

Thanks for sticking around!
Jen


Monday, September 27, 2010

Hummus, Vegan "cheese" Sandwich

This sandwich is my new addiction. Now that I've finally figured out how to make decent bread of the gluten and dairy free variety I'm enjoying sandwiches again. And this one is hard to beat.


Ingredients:
fresh bread
hummus
vegan cheese
1 or 2 eggs
and hot sauce

So, to make this fantastic sandwich start by placing a little olive oil in a frying pan on the stovetop on low-medium heat.
Next, place a heaping spoonful of hummus on one slice of bread and spread it evenly (I use about 1 1/2 tbsps). Next place a slice of "cheese" on top of the hummus, then put the other piece of bread on top of the sandwich base. Once this is done, beat an egg or two in a shallow bowl (the number of eggs depends on how many sandwiches you'll be making, but one egg is definitely enough for two or three sandwiches). Dip the sandwich in the egg mixture on both sides.
Then place the sandwich in the frying pan and flip (very carefully) once the bottom is golden. Then do the same to the other side. Plate it with hot sauce and enjoy:D I absolutely love this sandwich.
I've also tried it with jalapenos, and another option is a fresh garlic dill pickle slice!

Monday, July 5, 2010

Gorgeous Guacamole

This green bowl of goodness is hard to beat after work on a summer evening. It takes next to no time to prepare and half of that to disappear. This guacamole might be a little spicier than versions you've had before but in a pleasant way.


Ingredients:
3-4 medium-large avocados, pitted and mashed
2 large tomatoes, chopped into small chunks
juice from 1 lime
3 cloves of garlic finely diced
1 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp paprika
1/2 - 1 tsp cumin seeds
a handful of fresh cilantro

For guacamole you simply pit and mash the avocado in a small mixing bowl, add the diced onions, garlic, spices stirring them all together. Then the tomatoes and a healthy handful of fresh cilantro. Stir everything together and voila -- guacamole!

Monday, June 21, 2010

Gluten Free/Dairy Free Pecan Chocolate Chip Cookies

These cookies are something I've been dreaming of eating again since going gluten and dairy free over a year ago. They are moist and stay that way for days after baking (stored in a cookie jar) and the combination of pecans and chocolate chips is hard to beat. I'm going to try the recipe with cherries as well next time I make it.


This recipe yields a dozen cookies and takes about  30-40 minutes to make including cooking time.




Ingredients:
3/4 cup softened dairy free/gluten free "butter"
1/2  cup white sugar (I used fructose this time)
1/4 cup brown sugar
1/8 cup water
1 egg
1/2 tsp gf* pure vanilla extract
1/4 tsp gf baking soda
1/4 tsp gf baking powder
1/4 cup + 1 tbsp brown rice flour
1/4 cup quinoa flour
1/4 cup potato flour
1/2 tsp xanthan gum
3/4 cups gf vegan chocolate chips
1/2 cup chopped pecans


*gf as you may have guessed stands for gluten free, some of these common baking ingredients have hidden gluten and should be double checked.


Start by turning the oven on to 350 to preheat. 


Then beat the softened "butter" and sugars together in a large mixing bowl, add the water, egg and vanilla and beat thoroughly. 


Once the liquids are well combined and the texture is smooth I add the three types of flour, the baking soda, baking powder, and xanthan gum to the mixture and stir them until the dough has a smooth texture.


Then I pour the chocolate chips and pecans into the bowl and mix again. When everything is well combined I take a tbsp measure and scoop out the dough onto a greased cookie sheet. I leave room for the cookies to expand because they flatten out a lot and once I've filled the tray I press the cookies down with the flat of my hand or the back of a spoon creating a flatter, smoother cookie shape. Once that is finished I pop the cookies into the oven for 8-10 minutes checking at the eight minute mark. I darkened the edges of the first batch so on round two the results were better which involved me checking in at around 8 minutes and hovering until the edges of the cookies turned light brown and the tops of the cookies were golden (at around 10 minutes).


Hope you enjoy these. I made them for Scott's birthday and they were a hit!

Saturday, April 17, 2010

Chocolate, Cranberry, Ginger Buckwheat Pancakes

This is a breakfast that tastes just right on a rainy Saturday morning.
Serves 4 people easily and likely more.
Ingredients: 
1 cup buckwheat flour
3/4 cup brown rice flour
1/4 cup toasted carob powder (or 2 tbsp cocoa powder)
1 tsp xanthan gum
1 tbsp gluten free baking powder
1-2 tbsp roughly chopped crystallized ginger (or if you prefer 1 tsp vanilla extract can replace the ginger)
1/2-1 cup frozen cranberries (a handful or so)
1/4 cup vegan (gluten free too) chocolate chips
2 eggs (or egg replacer)
2/3 cup apple sauce
2 1/4 cup water


*Optional: chopped walnuts, hemp seed, or ground flax. I often add hemp seed to pancakes and this time I decided to add walnuts as well. When I make blueberry banana pancakes flax seed often finds its way into the mix.
First I place all the dry ingredients in the mixing bowl (both kinds of flour, carob powder, baking powder, and xanthan gum). Then add the applesauce, water and eggs and blend with a hand blender.


Then I add the cranberries and blend it again.



Next I add the hemp seeds and walnuts. Then I place the crystallized ginger pieces in a coffee grinder and lightly pulse and then add the ginger to the bowl. Finally add the chocolate chips and stir.


Once everything is mixed in together I pour about a 1/2 cup batter into the pan with some heated olive oil. When the pancake starts to bubble in the middle then its time to flip the pancake over and fry on the other side until its firm.



Finally I pop the pancakes into the toaster oven to keep warm until the batch is completely ready. Then we like to eat these with fresh orange slices and a few pieces of aged white cheddar. I hope you enjoy these!


Monday, April 5, 2010

Blueberry, Buckwheat and Honey Cake with Blueberry Sauce (Gluten and Dairy free)

This recipe is a family favourite. My Nanie G. and my Mom often make this cake in the summertime when we have nice fresh blueberries. But frozen ones work too! This recipe will take about 15-20 minutes to mix and an about an hour to bake. This makes a large cake, easily serves 16, but if you like a nice big piece of cake there's no rule that says you can't share with fewer people.

I've adapted my Mom's and my Nanie's recipe(s) to be gluten and dairy free.

Ingredients:
2/3 cup applesauce
3/4 cup honey
2 eggs
1 cup buckwheat flour
1 cup brown rice flour
1/2 tsp xanthan gum
2 tsp baking soda
1/2 c soy milk
2 cups blueberries
1 tsp vanilla
1 tbsp lemon juice


First turn the oven on to 350 and grease and flour the pan. 
Then, add the applesauce, honey, eggs, soy milk, lemon juice, and vanilla to a large mixing bowl and combine thoroughly.
Next, add the buckwheat flour, brown rice flour, xanthan gum, and baking soda to the bowl and mix with the wet mixture until nice and smooth.
Then add the blueberries and gently mix through. Turn out the batter into the cake pan (I use a tube pan but any large sized pan will do). Then place it in the pre-heated oven for 45-60 minutes. Test with a toothpick to see if the centre is cooked through, if you tap the top and it is firm and springy then its a good bet that its ready! 

When the cake is finished I let it sit for a bit before taking the cake out of the pan. I dust it with cinnamon and sugar and let cool.
While the cake is cooling I start to make the Blueberry Sauce.
Ingredients:
2 cups fresh (or frozen) blueberries
1 cup sugar or 1/2 cup maple syrup
2 tsp xanthan gum
1/4 c. brown rice flour
2 cups hot water
pinch of salt
2 tbsp vegan butter (or regular)
1 tsp vanilla extract


Add everything except the butter and vanilla to a large sauce pan and set the heat to medium low and let everything simmer and once it starts to bubble add the "butter" and vanilla and let simmer until nice and thick.


Then once the cake is cool and the sauce is ready, slice the cake and serve in a shallow bowl and ladle warm sauce over the top. Enjoy!



Sunday, April 4, 2010

Beef and Veggie Rice Wraps

This recipe serves 2 hungry people (approximately 6-8 wraps) and can be easily adapted to serve more or less. And once you get the hang of making the wraps they take no time to make. This recipe takes about 20 minutes to make, start to finish.
Ingredients:
.3 k beef strips (more or less depending on how many people are eating)*
1/2 lime, juiced
1 tsp sweet chili sauce
1 tsp hot chili sauce or hot sauce
1 large carrot, peeled and sliced into sticks
1/2 large cucumber, sliced into sticks, seeds removed
1 handful of bean sprouts
1 handful of basil or mint leaves


*Beef can be replaced with shrimp or chicken with no alteration to the process and with great results. Marinated tofu is also quite good.


First I saute the beef strips in a small amount of olive oil, adding the sweet chili sauce, lime juice, and hot chili sauce to the pan and thoroughly coating the beef strips, continue sauteing the beef until completely cooked through. 


Next, I slice up all the veggies and place them on a plate. Then I separate the basil leaves (or mint) from the stems and lay the leaves on the plate with the veggies.
Then I take a deep plate (one with a raised edge) and pour warm water into it. Next, I place one rice wrap in the water until it is slightly sticky and pliable. Then I remove the rice wrap from the water and place it on a cutting board or a large plate.



Next I add the basil, then the veggies, then a single strip of beef.


I gently roll up the outer edges of the wrap and then roll the front of the wrap over the veggies and then using my fingers to hold the veggies in place I roll up the rest of the wrap making a complete rice roll.











I continue doing this until all the ingredients are used up. Then I pour a little bit of sweet Thai chili sauce on a plate, slice the wraps in half and enjoy!