Wednesday, November 22, 2017

My Favorite{Gluten, Dairy, and Egg Free} Vegan Pumpkin Pie

I could eat this pie all day! I love this time of year! 

Prep Time: 25 minutes
Bake Time: 1 hour for a large pie 
or 35-37 minutes for a 4inch pie
Makes 7 small pies or 1 large one


For the filling:
1-14 or 15-oz can organic pumpkin
1 and 1/2 cups full fat coconut milk 
2 teaspoons GF vanilla
2 tablespoons grape seed oil
1 tablespoon Ener-G Egg Replacer
3/4 cup light brown sugar
1/2 cup brown rice flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon guar gum
1/2 teaspoon sea salt
1 teaspoon cinnamon 
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg

For the crust:

1 ¾ cups brown rice flour, plus more for dusting
⅔ cup plus 
¼ cup potato starch (not flour!)
⅓ cup tapioca starch
 1 teaspoon guar gum
¼ teaspoon salt
1 ⅓ cups chilled palm shortening or Earth Balance spread
⅔ cup ice water
Grape seed oil, for brushing
1 ½ tablespoons sugar

Instructions for the crust:
Preheat oven to 400F. In a food processor, pulse together the rice flour, potato starch, tapioca starch, guar gum and salt. Add the shortening and pulse off and on until coarse crumbs form, about 10 seconds. Add the ice water and pulse until the dough comes together and the water is thoroughly mixed in, about 30 seconds.Divide the dough into 2 pieces for a large pie or 10 pieces for mini pies. Wrap each piece in plastic wrap and flatten into a disk. Freeze for 15 minutes or refrigerate for 2 hours, until firm. Preheat the oven to 400° F. Grease a pie pan or mini pie pans. Sprinkle brown rice flour onto a sheet of parchment paper. For a whole pie, roll out half of the dough on the parchment paper into a flat thin circle (less than ¼-inch-thick).  After it is fully rolled out, flip it over onto the greased pie pan. Take a fork and prick the bottom of the crust. Warning: it will fall apart more easily than regular crust. Break off the excess dough that is hanging over the sides and use a fork to flute the edges. Put small pies on a baking sheet before baking. Poke shell with a fork and bake the empty shell for 15 minutes at 400F. 

You can save the excess dough for another pie in the freezer or cut it into shapes, sprinkle it with cinnamon and sugar and bake in the oven until firm. 

For the filling:
Put ingredients in the blender. Cover and blend until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Reduce the oven temperature to 350F. Pour into the prepared pie pan(s) and smooth the surface. Bake in the center of a preheated oven for about an hour for a large pie or about 35-37 minutes for a 4inch pie,  until done. The pie should be firm- but gives a tiny bit when lightly touched. The center should not be wet. When you shake them they shouldn't jiggle very much. 

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. I am posting this at Waste Not Want Not Wednesdays.

Sunday, November 12, 2017

{Gluten and Dairy Free} "Cheesy" Bread in the Breadmaker

1/2 cup corn starch
1/2 cup tapioca starch
1/2 potato starch
1 tsp salt
2 and 1/4 tsp gf yeast
3 TBS sugar
1 and 1/4 cup brown rice flour
1/4 cup millet flour
1 and 1/2 tsp onion powder
2 tsp xanthan gum

Mix the above ingredients together.

Separately mix together the following:
1 and 1/2 cups warm water
2 tsp oil

Take the warm water (not too hot and not luke warm) and oil. Put it in the bread pan (first make sure everything is firmly in place). Take the flour mixture and put it over the top spreading it out (without pressing down) until all of the liquid is covered. Turn it on. After it is done stirring take a spatula and push the extra flour around the edges into the mixture. Mix it and add in the Daiya cheese (below).

stir in:
 2/3 cup cheddar Daiya shreds
1/8 cup Daiya Havarti Jalapeno and Garlic wedge broken into small bits
(if you don't want to do the havarti you can just do one cup of your favorite non-dairy cheese broken into chunks or shredded)

Monday, August 7, 2017

Gluten and Dairy Free Substitutes

for milk:
 Use rice milk (or other milk substitute) or other substitute (not goat's milk)

for shortening or butter:
Use Spectrum palm oil or Earth's Balance non-dairy Spread

for sweetened condensed milk:
Use coconut milk 
NOTE: If a recipe calls for melted butter you can use grapeseed oil or melted coconut oil (or melt Earth's Balance)

For mashed potatoes:
Use chicken stock (with fat) and olive oil or and Earth's balance and milk substitute (unsweetened rice milk doesn't change the flavor)
For cream sauces: 
Use 1TBS brown rice flour, 1TBS tapioca starch, olive oil, (make a paste and then add)1/2 cup mozzarella daiya cheese, garlic, rice milk  and salt (to taste). Stir with a wisk until the right consistency add salt if needed. 

For Butter:
Use extra virgin olive oil or Earth's Balance
For grilled cheese: Use Daiya cheese wedge with cheese slicer ( the pepperjack makes an amazing grilled cheese!)
For cheesy sauces:
Make the cream sauce above but use cheddar Daiya cheese and a few splashes of Ume plum vinegar

For Sprinkling on Meals (tacos, chili, pizza, etc):
I use Daiya shredded cheese

for Whipped Cream:
Use a can of coconut milk. Refrigerate overnight. Skim off the fat. In a bowl whip just the fat portion with 2 TBS powdered sugar.

For ricotta cheese:
Use the following blended together in a food processor: 2 pounds firm or soft tofu, patted dry and mashed,2 cloves garlic, mince,1/2 cup soy milk, 2 tbsp olive oil, 2 tbsp lemon juice,1 tbsp sugar 

For sour cream:
Soy Sour Cream or add a little lemon juice to unflavored So Delicious  greek yogurt and blend well or Veganaise

For twice baked potatoes:
Use Veganaise and Daiya cheese

For Cream Cheese:
Daiya Cream Cheese

On cereal:
Use rice milk instead of low fat milk, hemp, almond or soy for regular fat milk

for ice cream: 
Coconut ice cream or Tempt Ice cream. Want to go out?
Full Tilt, Molly Moon's and Menchies all have non-dairy ice cream.

On toast:
coconut oil, earth's balance spread or grapeseed oil

for corn on the cob:
Earth's Balance spread or grapeseed oil

For pesto: 
add extra salt and use basil and olive oil as normal (see pesto recipe)

Secret ingredients for adding "cheesy flavor"
ume plum vinegar. Add several shakes to eggs or other recipes to add a little cheesy flavor
A sprinkle of Nutritional yeast flakes can also be added to a recipe to add a cheesy flavor

for buttermilk:
Replace 1 cup buttermilk with one of the following:
1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)
1 cup coconut milk
7/8 cup rice milk
7/8 cup fruit juice
7/8 cup water 

for yogurt:
Replace 1 cup yogurt with one of the following:
1 cup soy yogurt or So delicious coconut yogurt
1 cup soy sour cream
1 cup unsweetened applesauce
1 cup fruit puree

For dairy free Ranch dressing:
Combine 3/4 cup Vegan Mayo,1 tsp dry parsley,1tsp dry thyme,1 tsp dry dill, salt and pepper, 1 clove garlic crushed

Gluten Substitutes:

For soy sauce:
Use gluten free Tamari (soy) sauce or Coconut Aminos

For breading meat:
Use 1/2 cup brown rice flour and 1/2 cup tapioca or potato starch, salt and pepper to taste or Ian's GF bread crumbs. You can also sub crushed fritos or crushed GF rice crispies to bread meat. In meatloaf use Ian's bread crumbs or make crumbs out of your own bread. Crumbed GF crackers work as well. Roll in mixture and sautee in a pan.

For baking use: 
1 cup brown rice flour, 2/3 cup tapioca flour, 1/3 cup potato starch and 2 tsp xanthan gum

For Baking Bread
Use the above mixture, but add 1/4 cup millet

For thickening stir fries:
 use corn starch or tapioca starch

For thickening gravy:
 use a 1:1 ration of brown rice flour and tapioca starch (for example 2 TBS brown rice flour and 2 TBS tapioca starch). First add it to a little water and stir until it is a thick liquid. Then add it to broth to make gravy.

Sunday, July 9, 2017

What's For Dinner Tonight? {Gluten and Dairy Free} Sweet Asian Orange Chicken


for the chicken:
Corn Starch
salt and pepper

for the sauce:
2/3 cup of orange marmalade
3 TBS of rice vinegar
optional: red pepper flakes
3 TBS garlic
splash of tamari (gf soy)  or coconut aminos (or a dash of salt if you don't have any)

Cube the chicken. Put cornstarch, with a sprinkle of salt and pepper in a shallow dish. Stir  until well combined. Roll the chicken cubes in the corn starch mixture, coating well, and then add to a frying pan that has a high heat oil in it like grapeseed oil.  Cook for 5 or so minutes until golden brown and crispy over medium-medium high heat. Turn over with tongs. Cook on the other side until golden and cooked through. In a saucepan and the sauce ingredients. Cook for a couple of minutes until the sauce is "melted".  Pour over the chicken at the last minute and serve.  I stir fried some veggies and made rice to go with this. It was easy and reminded me of PF Chang's chicken. I am posting this at Waste Not Want Not Wednesday and Allergy-free Wednesdays.

Tuesday, May 16, 2017

Make Your Own Non-toxic All Purpose Cleaning Spray

Ok, maybe this is a little random on an allergy-friendly food blog, but I couldn't resist sharing.  Considering how much time an allergy-friendly person can spend in one's kitchen, I figure this is still relevant! I discovered this recipe for all-purpose cleaning spray at Lexie'sKitchen here. I have been using it for awhile and think it is fantastic. Especially since it saves me a fortune compared to buying cleaners at the store.  So without further ado. . .

Mix the following in a (recycled) 32-ounce spray bottle:
2 cups WATER
1⁄2 cup distilled WHITE VINEGAR
1 teaspoon pure liquid CASTILLE SOAP
3⁄4 cup HYDROGEN PEROXIDE (large bottles at Costco or Sam's Club)
20 drops TEA TREE OIL
20 drops of lavender or lemongrass ESSENTIAL OIL (or your own blend)

Tuesday, April 18, 2017

{Gluten and Dairy Free} best chocolate cake ever

A client contacted me and asked me to make two gluten, dairy, nut and sugarcane free cakes.  I discovered this beauty and it was possibly the best cake I've ever made. A Girl Defloured,  shares this altered version of the glorious Hershey's cake and it is amazing. (below) I had to alter it quite a bit to meet the qualifications. I used rice milk instead of whole milk and chia eggs (3 TBS chia and 9 TBS water) instead of the eggs. For the coffee I did decaf to make it kid friendly. It was SO moist!  Here is what it looked like.  I used beet sugar instead of sugar cane sugar. For the frosting I used 2 cups palm shortening, 2 teaspoons gf vanilla and 1 cup arrowroot powder and 1 cup agave.
I went the natural route with decorations. 

  • 2 cups sugar
  • 1¾ cups Cup4Cup (235 grams) or other light gluten-free flour blend (I used 1 cup brown rice and 1/2 cup tapioca and 1/4 potato starch)
  • 1 teaspoon xanthan gum (omit of your blend has it)
  • ¾ cup good quality cocoa powder (unsweetened)
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon sea salt
  • 3 eggs, lightly beaten (room temperature)
  • 1 cup whole milk (or milk substitute of your choice)
  • ½ cup vegetable oil
  • 2 teaspoons gluten-free pure vanilla extract
  • 1 cup hot coffee
  • ½ cup butter (or dairy free stick butter substitute of your choice), melted and cooled slightly
  • ⅔ cup good quality cocoa powder (unsweetened)
  • 3 cups powdered sugar, sifted
  • ⅓ cup whole milk (or milk substitute of your choice)
  • 1 teaspoon gluten-free pure vanilla extract
  • pinch of salt
  1. Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.
  2. Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
  3. Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.
  4. Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
  5. Frost the cooled cakes as desired.

Tuesday, February 28, 2017

{Gluten and Dairy Free} Vegan Pumpkin Chocolate Chip Muffins

I am in love with these muffins. They don't taste like pumpkin pie since I deviated from using all of the pumpkin pie spices.   There was just a hint of pumpkin and lots of chocolate. If you use the coconut milk, and chia these muffins have a surprising amount of nutrition. The chia has omegas and the coconut increases your good cholesterol, HDL (according to Nutrition and You). Yet it tastes like dessert. The pumpkin has vitamin A, and flavonoid poly-phenolic antioxidants such as lutein, xanthin, and carotenes in abundance (according to Nutrition and You).We ended up enjoying them despite their October/November connotations!  I love it when some random thing you got on sale turns into a great surprise!

1 and 1/3 cup brown rice flour (or sorghum)
2/3 cup potato starch
1/3 cup tapioca starch
2 tsp xanthan gum
1 and 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
1/3 cup white sugar
1/3 cup grapeseed oil
1 TBS GF vanilla
2 "Chia eggs" (2 TBS chia with 6 TBS water) or 2 regular eggs
1 tsp cinnamon
a pinch of nutmeg
1 cup of pumpkin
1 cup coconut milk (I used So Delicious)
1/2 cup Enjoy Life Chocolate Chips

Pre-heat the oven to 350F. Combine the flour, starches, xanthan, baking powder, soda, salt, brown and white sugar, cinnamon and nutmeg.  Add the oil, chia eggs, vanilla, non-dairy milk and chocolate chips. Stir well. Put in muffin tins.  Cook for about 13 minutes for mini muffins and about 22 minutes for regular sized muffins. Cook until a toothpick comes out clean.