Gluten-Free and/or Dairy Free Restaurants

Tired of slaving away over a hot stove most of the day? If you are like me, and have to make many things from scratch taking a break from the kitchen sounds heavenly. The best site I have found to help find gluten-free restaurants in Seattle is this one here.
These are a few of my favorites that I will write more on later.


The Old Spaghetti Factory
I usually order gluten free pasta and marinara with chicken.  I ask for no mizithra cheese.  They have a gluten free menu.

PF Changs
They have a gluten free menu.  Most things are dairy free as well,but I confirm it with the waitress.  You can ask for more vegetables. They often don't have much vegetables in their dishes.


Wild Ginger
I use their gluten free menu and ask about dairy.

Thai Siam
They have an extensive gluten free menu. I ask them about dairy and peanuts.

Red Robin
I use their customizer menu here that tells about allergens. I usually order a simple burger in lettuce or a gfree bun. I ask for my fries to be cooked in a designated fryer, and to not have red robin seasoning on them.

Jamjuree Thai
You need to ask them if they can make different things gluten free and the waitress can tell you. It's been awhile since we've been there, but we enjoy phad thai without peanuts, phad pug, their fried rice, cashew chicken and garlic chicken.

Full Tilt (dairy free ice cream!) They have a variety of vegan flavors clearly marked. It changes regularly.
Molly Moons (more dairy free ice cream!) They usually have a sorbet and a vanilla chocolate chip. I prefer the chocolate chip.

Outback Steakhouse-  They have a gluten free menu. I ask about butter and they usually can use oil instead.  I have steak or chicken with a salad with oil and vinegar and the steamed veggies. I have a plain baked potato.

Bonefish Grill-They are owned by the same people as the Outback, I believe. I ask for their gluten free menu and they usually ask in the back what they can make dairy free. I ask to not use butter because I'm that sensitive. The waitress will come back and let me know what I can have. I haven't been in there in years, but I love their food. I usually have fish or chicken with a salsa like thing on top.
I just noticed most of these involve Thai food. Hmmmm. . . .

{Gluten and Dairy Free} Frozen Donuts

What gluten ridden item do I miss the most since going gluten-free? Donuts. Wonderful, totally-bad -for-you, but-unbelievably-yummy, donuts. I have enjoyed making some from time to time with Annalise G Roberts cookbook "Gluten Free Baking Classics".  But this frozen donut discovery is a little slice of heaven. Kinnikinnick (try to say that 5 times fast) has come out with some doughnuts that I really enjoy. They are gluten, dairy, and soy free. However, they do have EGG in them. So, I can only have them on a rare occasion. They also contain sugar. I have had the maple and chocolate ones, which were like real cake donuts. The real deal. They have the texture just right, and are fantastic! They come in packs of 8 and can be found at most health food stores. If you can't have egg, try the recipe in the cookbook I mentioned above! You have to fry them (I use rice oil) which is a bit of an adventure, but worth every minute of labor.

{Gluten and Dairy Free} Grilled Chicken Pesto Pasta Salad

1 ½ pounds boneless, skinless chicken breasts (optional)
Salt and pepper, to taste
½ cup plus 3 tablespoons extra virgin olive oil, divided
12 ounces gluten-free pasta
2 ½ cups fresh basil leaves
2 cloves garlic
¾ teaspoon salt (the salt makes up for the lack of Parmesan cheese)
1 red bell pepper, cut in half and seeded
1 zucchini, cut in half
6 mushrooms
1 small red onion, thickly sliced
Daiya mozzarella cheese shreds (optional)

Preheat the oven to 400° F. If using, season the chicken with salt and pepper and drizzle with 3 tablespoons olive oil. Cook the chicken in the oven or on the grill until cooked through to an internal temperature of 165° F, 15 to 20 minutes. Meanwhile, cook the pasta in a large pot of boiling water. Meanwhile, cook the pasta in a large pot of boiling water. Set the timer for a few minutes less than the package directions say and check the pasta. If it is still too firm, check it again in 30 seconds. Keep checking every 30 seconds until it is just right. Drain. Reserve 1 to 2 tablespoons of the starchy water from the boiled pasta when you drain it. This will help the pesto stick. While the pasta is boiling, blend the basil, garlic and ¾ teaspoon salt in the blender. Drizzle the ½ cup olive oil in as it blends. Grill the vegetables on a grill onion a grill pan until charred and cooked, but with some firmness left. You may also place them on foil on the top rack of an oven and broil. Add 2 to 3 tablespoons of the pesto to the noodles, depending on how strong you like it. I try some of the noodles to make sure it's the right amount. Add more as needed. It's easy to overdo it (see note). Add pasta water, if needed. Cut the veggies and chicken (if using) in roughly 1-inch cubes and toss with the pasta. Taste and season with salt and pepper, as needed. Sprinkle with mozzarella “cheese”. Note: You can freeze the rest of the pesto in ice cube trays for later. Transfer the frozen cubes of pesto to a freezer bag. It makes an easy dinner later and tastes great in scrambled eggs! You should have plenty left over. 

What's for Breakfast? Fabulous "Penny's Apple-Brown Sugar Coffee Cake"

Can I just say this is one of the best things I've had since going off of gluten, dairy, soy and eggs? My husband made this for me this morning, and boy did he score some points!  This is adapted from my new cookbook "Cooking for Isaiah" by the chief editor for Rachel Ray (see it on the sidebar of my blog). This is something I am going to start bringing to brunch potlucks. Watch out!

Here  it is!
Serves: 8. Prep Time: 10 minutes.  Cook Time: 45 minutes

1 cup GF flour plus 2 tsp(we doubled it and used this ratio. 1 cup brown rice to 2/3 cup potato starch to 1/3 cup tapioca starch. You'll be glad you doubled it!!)
2 tsp GF baking powder
1/4 tsp salt
1 tsp xanthan gum

3/4 cup packed light brown sugar (we used maple granulated and divided into two for the two parts)
1/4 cup mini chocolate chips (we used "Enjoy Life" chocolate chips) These could be left out if you want it sugar free.
1/2 cup chopped walnuts (we omitted these)
1 tsp ground cinnamon
2 large eggs at room temperature (we used Ener-G egg replacer)
1/2 cup granulated sugar (to avoid it being too sweet since I don't eat a lot of sugar and find things sweet, we omitted this)
1/2 cup vegetable oil like grapeseed oil
2 tsp vanilla extract (we used GF Costco brand)
2 large apples -peeled, cored and cut into 1/2 inch pieces

1. Preheat the oven to 375F. Lightly grease a 9 inch springform pan or a round cake pan. In a large bowl, whisk together 1 cup flour, the baking powder and salt.
2. In a small, bowl, toss together the remaining 2 tsp flour, 1/2 cup brown sugar (or half of the total of maple), chocolate chips, walnuts (if you wish) and cinnamon.
3. In another small bowl, whisk together the eggs,granulated sugar and remaining 1/4 cup brown sugar (or the second half of the maple sugar) until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into the prepared pan, and top with half the apples and half the chocolate chip mixture; repeat with the remaining batter, apples and chocolate chip mixture. Bake the cake until the toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan and set on a wire rack. NOTE: I find the key in baking, especially GF is to not over cook it. I check it a few minutes before they say it is done and keep a close eye on it. This helps ensure it is moist, which can make the difference between a fantastic dessert and one that disappoints.  Another note if you are just starting baking GF.. .the batter when baking GF will be weird compared to wheat baking. I can't count how many times I've smeared batter in a pan and wondered if it would ever turn out. I've got so I just assume it's going to look weird and trust that "weird" batter just goes with the territory.

{Gluten and Dairy Free} Mac and Cheese. . .Ready to Heat!

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Have you heard of Amy's products in the freezer of Fred Meyer or health food stores? They recently came out with a soy, dairy, gluten and egg free Macaroni and Cheese. (not to be confused with their organic wheat and dairy meal that looks similar!) My husband brought it home one day from a shopping trip. Initially I was quite skeptical. First of all, can I really eat this? I looked at the ingredients and it looked like I COULD. Second of all, is it going to be so different from the real deal that it will just make me miss the "real" thing even more? To my shock, the answer was no. This stuff can be popped in the microwave like a freezer meal. It is creamy and cheesy. The noodles are not mushy.  It's an allergy-free dream! Every time I eat it I am pleasantly surprised. This is something great to have on hand in case you want something quick, or just want your taste buds to thank you. Go here to find out more. Here are the ingredients: No Trans Fat/No Added MSG/No Preservatives (Vegan) Organic rice pasta (organic rice flour, water), filtered water, DaiyaTM Vegan Cheddar-Style Cheeze (filtered water, tapioca and/or arrowroot flour, expeller pressed high oleic safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerin, xanthan gum, citric acid, annatto), organic expeller pressed safflower and/or sunflower oil, organic sweet rice flour, sea salt, nutritional yeast, mustard powder.

Gluten Free Fish and Chips in Portland, OR

Corbett Fish House in Portland, Oregon. This is one of my all time favorite places to go. If the commute wasn't so far, I'd go there more often! We love stopping there when we visit Portland or when we are passing through. They have gluten free fish and chips that is dusted with rice flour. I was told they even won an award for their fish and chips, so it's considered great fish and chips to people in general, not just those of us who are desperate for some gluten free chow ;0)  If you are in the neighborhood, I'd highly recommend it!

Vegan, Soy-free, Gluten Free Protein Powder

During a time when I was having a tough time working in enough calories with my limited diet a friend gave me this amazing suggestion. It is Nutribiotic vegan Protein powder. It is allergy friendly and full of protein made from brown rice. This became a great supplement to get me through the day. I would have a smoothie for breakfast and one before bed.  What's not to love about a smoothie? This was great to take on the road, too. If I was at someone's house I could easily have this for breakfast. Sometimes I would have cereal and this, or granola and this, first thing in the morning. It goes well with bananas and a milk substitute or apple juice (don't forget the ice!).  If you are changing your diet by eliminating a bunch of foods, this might be your ticket to switching without going totally crazy.  It was just the extra thing I needed to have on hand in a pinch. You can buy it in a 21oz or a 3lb size.  Go here to get yours. This is what Amazon has to say about it.

"NutriBiotic Rice Protein Vegan, Vanilla 80% Protein Content Hypo-Allergenic GMO & Gluten Free NutriBiotic vanilla flavored Rice Protein is a great tasting vegetable protein made from non-genetically modified whole grain sprouted brown rice. Free of the common food allergens normally associated with soy, milk, egg, wheat, and corn. This highly soluble powdered formula mixes easily into water, juice, or meals for an extra protein boost. Chemical processing is avoided by using a purified water and natural enzyme procedure. Low Temperature Enzyme Process The whole brown rice is first ground into a fine flour. Pure filtered water is then added, forming a thick slurry (called liquefaction) Natural enzymes are added in at different stages to break down and separate the carbohydrate and fiber from the protein portion of the whole grain. All processing temperatures are kept below 90° F. The low temperature and chemical free processing prevents denaturing of the amino acids. The final stage involves filtering, drying and low temperature milling."

What's For Dinner Tonight?{Gluten and Dairy Free} Porcupines

When I married my husband this is something that came with the package.  .  .his love for a dish his mother makes affectionately called "porcupines" (due to the rice poking out of the balls of meat like quills). I adapted it for our GF lifestyle (it originally uses Cambell's tomato soup). My kids cheer whenever we make it.

I am posting this on a group called Allergy-free Wednesdays at glutenfreelyfrugal.com this week (here). For more recipe ideas, you should check it out!

Porcupines 
1-1.5 lbs ground beef
1 small can of tomato paste
1/2 cup uncooked rice
2 TBS onion chopped or dried onion
salt and pepper

Mix ground beef, rice, salt, pepper and onion in a medium bowl. Form into small balls like meatballs and put in a saute pan. Turn on medium. Put tomato paste and 1 can of water into another bowl and stir. Pour over porcupine balls. Sprinkle with salt and pepper. Put a lid on. Reduce heat to medium low and let simmer for 15-20 minutes until they are cooked through.  We serve these with mashed potatoes (using olive oil and chicken stock instead of milk and butter), and oven roasted broccoli.

What's For Dinner Tonight?{Gluten and Dairy Free} Thyme Chicken

This is a recipe I have kept in my mental rolodex for far too long. I have changed it so much from the original, my husband would never be able to figure it out. I have finally written it down. I take this to potlucks (so I can eat something for sure), make it for people who need a meal, or even serve it when I have company.

5 cups cooked white or brown rice
3 TBS extra virgin olive oil
2 and 1/2 tsp dried thyme
salt and pepper to taste

3 green onions (thinly sliced)
1 bundle of broccoli ( cut into bite sized pieces)
2 carrots, peeled and cut into thick matchsticks or a handful of baby carrots


6 chicken thighs with skin on
2 cloves garlic crushed
2 TBS extra virgin olive oil
1/8 tsp salt
1 and 1/2 tsp dried thyme
1 pinch pepper


Preheat oven to 400F.  Mix together white rice, olive oil, thyme, salt, pepper,  green onions, carrot, and broccoli (broccoli will be crispy. You could sprinkle it on top after 10 minutes of baking if you'd rather it  not be crispy).

Mix the garlic, salt, thyme and pepper listed under the "chicken thighs". Lift skins of chicken thighs and smear garlic mixture underneath.  Lay chicken on top of rice. Rub tops with olive oil and season with salt and pepper.

Cook for 35-45 minutes (until chicken juices run clear when cutting near the bones). Sprinkle with chopped parsley for a garnish.

The Secrets of Rice Pasta

Have you ever cooked rice pasta and ended up with a pile of mush? Or noodles that were soggy enough it was hard to choke them down? I discovered that timing is EVERYTHING with rice pasta. The amount of water you use is also really important. You need to have a ratio of 1:6 of pasta to water. That's a lot of water! But it will keep the pasta from sticking together. As I said in another post, I buy Trader Joes rice pasta because it's about half the price of other ones. And if I cook it just right, my gluten tolerant kids gobble them down without thinking twice.  For example, Trader Joes pasta says 8 minutes. I set the timer for 8 minutes and then watch it like a hawk. I try one at 8 minutes and if it doesn't taste chewy like a wheat noodle, I wait just a little bit more (maybe 30 seconds) and try again. Try not to get distracted, because that can make you miss the window of opportunity here. I keep trying them until they are just right. Another tip is adding some oil after you drop the noodles and stirring them once or twice to keep them from sticking together (and they like to stick). Rachael Ray says the best time to salt the pasta is when you drop it, so I do that as well. A tablespoon or two is a good amount. (2 for a lot of water, 1 for not so much).  Keep the temperature hot and bring the pasta back up to a boil before you lower the temperature to medium and let it simmer.  Before you drain the pasta take out a little of the starch from the water. Put this back on the pasta after you drain and rinse it. It will help your sauce stick to the pasta. So, drain it and then rinse it with cold water. You will see the pasta perk right up after you rinse it.  Rice pasta doesn't re-heat the best, but getting your hand wet and drizzling the water over the pasta before you nuke it definitely helps.

Note: If you keep track of how much time it takes for that brand of pasta, and write it down, the next time you buy that kind you can more easily set a timer and know it will be done. It really varies by pasta, and the directions are often deceiving!

What's For Dinner Tonight? {Gluten and Dairy Free} Halibut with Cherry Tomato Salsa with Cucumber Cilantro Sauce

When I decide to make this meal I look forward to it all day long.  It's adapted from one of my favorite "non-allergy-friendly" cookbooks called "Isabel's Cantina".(see it on the side bar of my blog. Some are naturally gluten-free, but many need to be adapted) It's an asian-latin american fusion. Basically it's a party in your mouth.  The flavors are so unpredictable, but the combination really is delightful. My husband doesn't even like cilantro, but he loves this dish.

• 1/2 pint cherry tomatoes halved (I used grape tomatoes)
• 1/2 medium red onion, thinly sliced (I lightly sautee it before adding it to salsa)
• 1/4 cup chopped mint
• 4 TBS olive oil
• kosher salt
• four-6oz skinless halibut fillets (or cod or tilapia)
• optional: 1 to 2 habanero chiles, to taste, halved, seeded and thinly sliced. (warning this is a HOT pepper. Instead I omit the pepper and sprinkle mine with red pepper flakes. That way my family can have theirs without being overcome with spice).
• Cucumber Cilantro sauce (see below)
• I added 1/4 coarsely chopped yellow pepper

Preheat oven to 350F

In a medium bowl, combine tomatoes, onion, and mint. Drizzle with 2 TBS of the olive oil and sprinkle with 1/2 tsp salt. Toss gently to combine.

Lightly season the fillets on both sides with salt. Heat the remaining 2 TBS oil in a large saute pan over med-high heat. Place the halibut fillets in the hot pan.  Brown for 2 minutes on each side, then transfer to the oven and bake until opaque throughout, 8 to 10 minutes.

Put the halibut fillets on plates and top with a scoop of the tomato salsa. Spoon some of the cucumber-cilantro sauce around the fish. Serve the remaining sauce on the side.

Cucumber Cilantro sauce

• 1 cup chopped fresh cilantro
• 1 cup peeled cucumber
• 1/2 cup lemon juice (about 4 lemons). I use pomegranate juice instead.
• 1/4 cup olive oil
• 1/2 tsp kosher salt

Puree the cilantro, cucumber, lemon juice (or pomegranate), olive oil and salt in a food processor or blender until almost smooth with just a bit of texture. Cover and refrigerate until serving or up to 2 days. (I sometimes freeze it if I have extra).  This sauce is nice and creamy.

I serve this with rice, and a veggie like sauteed cabbage.

Red Robin Gluten Free Buns Now Available

So I was minding my own business at Red Robin. I was gearing up for my "natural burger" (now called the simple burger) without Red Robin seasoning. It's pretty plain jane. I basically  count my blessings and order it for the excuse to eat the fries.  Until today. I just finished saying, "Let's see, what should I have. . . the natural burger or the natural burger?"  When my husband pointed out they now have gluten free buns.

Excuse me? I could hardly believe my ears.  I asked the waiter and he said they were some well known brand that started with an "o". After further (polite) inquiries,  I found out it was Udi's. It is gluten, dairy, soy, and nut free. It does contain eggs. I can cheat with eggs every once in awhile and not really regret it. So I took the plunge. For $1.00 more I could  give it a go. Can I just say that eating a bun in public was quite the experience. One of those things I never thought I would say, but true. It definitely does something for a plain jane burger when you can replace the lettuce wrap with a real bona fide bun. It was a great unexpected surprise. If you are itching for a burger at a restaurant, maybe you could call your favorite Red Robin and see if they offer the same.

UDI's bun INGREDIENTS: WATER, UDI’S BEST BLEND (TAPIOCA STARCH, BROWN RICE & POTATO FLOUR), NON-GMO VEGETABLE OIL (CANOLA OR SUNFLOWER OR SAFFLOWER), EGG WHITES, RESISTANT CORN STARCH, CANE SYRUP, TAPIOCA MALTODEXTRIN, EVAPORATED CANE JUICE, TAPIOCA SYRUP, YEAST, SUGARCANE FIBER, SALT, GUM (XANTHAN GUM, SODIUM ALGINATE, GUAR GUM), CULTURED CORN SYRUP SOLIDS (NATURAL MOLD INHIBITOR), XANTHAN GUM, ENZYMES. 
CONTAINS: EGGS

Dairy Free Starbucks Copy-Cat Frappucino

I saw this fantastic Starbucks Copy-Cat Frappucino. I tried it with coconut milk and maple sugar. It turned out well.  Go here to see more. This site has a lot of other great ways to save money on food by making things from scratch.

photo from wallbetta.com

Make it From Scratch–Starbucks Frappuccino

Ingredients:

• 1 cup double-strength Starbucks coffee or 3/4 cup of espresso
• 3/4 cup milk, whatever kind you choose, can try non-dairy
• 3 T. Sugar, or sugar substitute, to taste
• 2 cups ice
• Pinch of xanthan gum or 1 tsp. dried pectin (This is the secret ingredient that keeps the frappe from separating.)

Toss all of the ingredients in a blender and blend. (It may take a few stirs to get things moving.)

You can top it with Enjoy Life Chocolate Chips and Coconut Whipping Cream (recipe here)

Review of Trader Joe's Snack-O's

Does anyone out there love "Funyuns"? When I was a kid, these were my all time favorite snack. When I was pregnant with my first child and going through morning sickness, they were almost all I could keep down. Pretty wild, I know. Well, Trader Joes has a gluten free, vegan alternative that reminds me of this childhood favorite. In fact, besides being just a little sweeter, I'd say they are just like them. I have half of an eaten bag to prove it. So, if you haven't had them, what do they taste like? They are made from corn meal, so they are light and super uber crunchy, with a sweet onion garlicky flavor. They have no preservatives or artificial flavors. I'm sure they are calorie free (just kidding). My kids adore them. In fact, if my 1 year old sees them he runs over, grabs the bag and carries it around the house. He even puts them in his toy elephant that blows air out the nose if we let him. What can I say? I can't blame him for being an extreme fan. They say they may contain traces of nuts or peanuts. So if you have a severe peanut or tree nut allergy, I'm afraid this is really bad news. I just wanted to warn you before you run out and grab some. They are a far cry from whole foods, but a nice "treat" if you do that sort of thing. If you have a hankering for this old favorite, go to Trader Joe's and for $1.99  you can grab some.  If you are just looking for something new, because you are tired of the same old, same old, these might be a fun addition to your pantry.

Review of Jamjuree Restaurant

I love me some thai food. In fact, if I had to only have one "type" of food for the rest of my life this would be my food category of choice. It's no wonder I love the Jamjuree thai restaurant in Capital Hill. Here is their website. They have a classy atmosphere and good service. I am impressed with what they are willing to make gluten free when you ask. A server told me that they don't even use wheat free soy, but use chicken broth instead. The portions aren't huge, but sufficient. The flavor is really fantastic. I am always pleased when I go there, and am glad I did. If you are wanting some thai food in the Seattle area, but need it gluten and soy free, this place is absolutely worth your time!

Allergy-friendly Chocolate Chip Cookie Dough Ice Cream

You heard me. Cookie dough ice cream. I was hankering this the other day. I have taken it from Annalise G Roberts cookbook on the side bar called "Gluten Free Baking Classics". I will include her original and then put in some changes I made. You can make half the dough into balls, freeze them and then add to TEMPT vanilla ice cream. This was my all time favorite dessert before going off foods that bothered me. I welcome it back like an old friend.

1 cup vegetable shortening (not butter or margarine) * I used Spectrum palm shortening
1 cup granulated sugar (you can use 1/2 cup pure maple syrup in liquid form and 1/2 cup xylitol instead of both sugars)
1/2 cup dark brown sugar
2 large eggs (I used egg replacer)
1 TBS pure vanilla extract (I used GF Costco brand)
2 cups plus 2 TBS Brown Rice Flour mix (the ratio is 1 cup brown rice flour to 2/3 cup potato starch to 1/3 cup tapioca starch) * I added one more TBS to balance out the liquid from using maple syrup
1 and 1/2 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
12 oz chocolate chips (I use "Enjoy Life")
1 cup nuts, optional (I didn't add these)

1. Preheat oven to 375F. Position rack in the center of oven. Lightly grease cookie sheet with cooking spray. 
2. Beat shortening and both sugars at medium speed in large bowl of electric mixer. Add eggs and vanilla; beat until fluffy.
3. Add flour, baking soda, and xanthan gum, and salt; mix at medium speed until well blended. Mix in chocolate chips and nuts.
4. Drop heaping teaspoons of dough onto cookie sheet 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown.  Transfer to wire rack to cool. Store in an airtight container
5. Best when eaten within 3 days of baking. After 3 days store in the fridge. Can be kept in fridge up to two weeks or frozen up to one month. Unbaked dough can be kept in the fridge up to three days if sealed in a tight container or frozen up to one month. To freezer cover dough with plastic wrap and place inside tightly sealed plastic container so no air touches dough.

My Favorite GF Granola

This is from The Whole Life Nutrition Cookbook (click on blue words to find out more about them)

Makes about 5 cups
Note they included: Oats can sometimes contain traces of gluten if processed in a facility that also processes gluten containing grains. Be sure to use Certified Gluten-Free Oats

3 cups Bob's Red Mill Oats
1 cup coarsely chopped walnuts
1 cup coarsely chopped almonds
1 TBS cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp salt
1/2 cup pure maple syrup
1/2 cup melted coconut oil (I use grapeseed oil)
1 tsp vanilla

optional additions
chopped dried apple
raisins
dried cranberries
dried cherries
shredded coconut
sunflower seeds
pumpkin seeds

1. Preheat oven to 300F. Place the rolled oats, nuts and spices into a medium sized bowl. Mix well.

2. Add the maple syrup, melted coconut oil and vanilla to the oat mixture. Toss together using two spoons. Add shredded coconut and any seeds if desired, toss again.

3. Spread mixture onto a large cookie sheet and place in the oven. Bake for 35-40 minutes, turning occasionally with a spatula.

4. Remove from oven and stir in any dried fruit if desired. Let cool completely before transferring to a large glass jar.

Note: I omit the nuts and just do 5 cups of oats, maple syrup, and grapseed oil (for coconut oil).

Molly Moon's Ice Cream

Sometimes I feel sorry for my casein (milk protein) intolerant kids when I think of the blizzards, sundaes and frozen yogurts they have yet to devour. A place like Molly Moon's makes it way easier to swallow.  They had two vegan flavors at the Wallingford location. Strawberry Rhubarb sorbet and Vegan Coconut Chunk. The strawberry rhubarb was tangy in true rhubarb fashion. The Vegan Coconut Chunk reminded me of a blizzard. It had creamy coconut ice cream with shavings of coconut and chunks of Theo's chocolate. It was solid like "real" ice cream and was packed full of morsels. I wish they had more flavors, but for what they have I need to give them some huge kudos. It was a delightful night out for dessert with the family, all because this place kept people like you and I in mind when coming up with decadent flavors. I'd highly recommend it. They even have a new cookbook out! To find out more about Molly Moon's go here.

Egg Free, Soy Free, Soy Free, Dairy Free, Gluten Free MAYO!

I just discovered a mayo that I can have on occasion. I didn't think it was possible. It's here and is called soy free Vegenaise. It's interesting because I've never been a huge fan of mayo, but lately there have been a number of recipes and instances where I have actually found myself missing it. Here are the Ingredients: (vegan, gluten free, dairy free) Expeller-Pressed Hi-Oleic Safflower Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Pea Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate.

And a really yummy looking recipe to go with it. 

Gluten-free Tempura Artichokes Hearts with Vegan Goody-Goody Sauce. Go here to see more at simplygluten-free.com.

Ingredients

Vegan Goody-Goody Sauce

¾ cup Vegenaise (egg free mayonnaise substitute)
2 tablespoons water
1 teaspoon tomato paste
1 small clove garlic, finely minced or grated on a microplane grater
1½ teaspoons melted Earth Balance (dairy free butter substitute)
2 teaspoon sugar or light agave
2 – 4 dashes Tabasco sauce (hot sauce)

Gluten Free Tempura Artichoke Hearts

2 cans quartered artichoke hearts (not marinated) or 2 packages frozen artichoke hearts, thawed
3 – 4 cups vegetable oil
1½ cups white rice flour (possibly more)
1½ cups cold club soda (possibly more)
Kosher or fine sea salt

Directions

Vegan Goody-Goody Sauce

Whisk all ingredients together in a small mixing bowl. Putin small serving dish, cover with plastic wrap and refrigerate until ready to serve. Can be made up to 3 days ahead.

Gluten Free Tempura Artichoke Hearts

Preheat oven to 200 degrees. Line 2 oven proof plates with several layers of paper towels.

Drain the artichoke hearts and place on a couple layers of paper towels, pat dry.

Fill a heavy, high-sided saucepan with about 3 inches of oil. Heat oil to 375 degrees (use a fry or candy thermometer to gauge temperature).

When the oil is almost to temperature, whisk 1½ cups rice flour with 1½ cups cold club soda until smooth. You should have a batter the consistency of thick pancake batter, if too thin add a little more rice flour, if too thick add some more club soda.

Put about 6 artichoke heart quarters into the batter and coat each one by turning in the batter with a slotted spoon. Remove each artichoke heart quarter individually with the slotted spoon, let some of the batter drip off back into the bow and then carefully place in the hot oil. Fry until lightly golden with a few darker brown spots, about 2 – 3 minutes per batch. Remove from the oil and place on prepared plates. Sprinkle with some salt. Place in oven to keep warm. If the oil has dropped below 350 degrees, let it come back up to temperature before frying the next batch. Continue until all the artichokes heart quarters have been fried.

Serve hot with the Goody-Goody Sauce.

A gluten free, vegan side dish that serves 6 as an appetizer.

Favorite Blog

If you love wholesome cooking, and getting out of the box, this site is for you. If you are trying to live with food allergies this can be so helpful. They have the best sugar free, chocolate cake ever, which I must post when I have a minute. www.nourishingmeals.com

They also have a great cookbook. To check it out go here.