Un-Peanut Butter

I used to be a peanut-butter by the spoonful kinda girl. Prior to my son’s diagnosis with food allergies, I was able to fully appreciate the many wonders of the peanut. This is both really awesome and really horrible. Awesome because peanuts are amazing things and I really can’t get enough of peanut butter. Horrible because I haven’t been able to find an alternative nut butter that tastes as good as peanut butter. — Until now!

You Will Need:

• 2 cups raw or roasted cashews, unsalted
• 2 tbsp almond butter OR 1/4 cup almonds
• 1/4 cup corn or canola oil, plus extra
• 2 tsp salt
• 1 tsp sugar

Procedure:

1. If your nuts aren’t roasted, roast them. Pop them on a cookie sheet and toast them in an oven or toaster oven on BROIL until they start to turn golden brown. Broil cooks quickly, so watch them closely!

2. Add oil and cashews to a blender or magic bullet. A food processor should work as well. Process on high speed for 30 seconds or so. If the blender clogs up, add an additional splash of oil.

3. Add almonds to the blender if not using almond butter.

4. Continue adding oil and blending until the butter is smooth and thick. Add sugar, salt, and optional almond butter and blend again. Butter will be thick!

5. Scoop nut butter into a half pint or larger mason jar, screw the lid on tightly and refrigerate.

*NOTE: Nut butter will last for at least a month in the fridge, or a week or two on the  counter. Refrigeration is recommended. Makes approximately 1.5 cups.

Creamy Garlic Mashed Potatoes

Mmm, these potatoes are creamy, dreamy, and so delicious! Cheesy and filling, they’ll please the little ones while appealing to the grown ups too. Plus, the subtle hint of garlic will keep you coming back for more!

You Will Need:

• 1lb white potatoes
• 1 tsp salt
• 1 tsp pepper
• 2tbsp homemade coconut milk yogurt
• 1 tbsp homemade vegan ranch dressing
• 2 tsp garlic powder
• 2 tsp minced onion
• 1/2 cup Daiya cheddar shreds

Procedure:

1. Cut potatoes into quarters. Boil in salted water for 20-30 minutes, or until fork tender. 
2. Drain potatoes and mash, skins on.
3. Stir in cheese first and stir until melted.
4. Mix in seasonings, yogurt, and ranch dressing. Serve piping hot.

Vegan Ranch Dressing

Okay, readers, this one is a new personal favorite. Upon tasting the end result, I literally got emotional. Before the birth of my son and his subsequent diagnosis with food allergies, I was a big ranch dressing eater. I mean BIG. I put it on chips, in potatoes, on veggies, and on salads. For the past 18 months, I haven’t touched the stuff. Until today! I came up with a vegan, allergy friendly version of ranch dressing that tastes exactly the way it is supposed to taste. Today, my heart is happy!

You Will Need:

• 1/2 cup dairy free soy free yogurt, plain. 
• 1 1/2 cup vegan mayonnaise, such as Vegannaise or homemade
• juice of half a lemon (about 2tbsp)
• 1 tsp dried parsley flakes
• 1 tsp dill
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Procedure:

1. Mix lemon juice and dairy free yogurt until smooth. Slowly mix into mayonnaise.

2. Mix together the rest of the ingredients and add to mayonnaise.

3. Store in a glass jar or plastic container and refrigerate.

Coconut Milk Yogurt

Finally, yogurt is back on the menu! This recipe may take some experimenting to find your own personal preferences, but is a great starter recipe. Makes a slightly sweet, slightly tart yogurt.

You Will Need:

• 1 pint coconut milk, or 3 cans full fat coconut milk
• 3 tbsp. honey
• 2 tsp. unflavored gelatin
• 2 tsp. vanilla extract
• ½ cup plain dairy free yogurt or 2-3 probiotic capsules

Procedure:

1. In a medium saucepan, heat coconut milk and honey to boiling, stirring constantly. When the milk starts to climb the sides of the pan, remove from heat. Do not allow to boil over.
2. Immediately sprinkle gelatin over the top of the milk and let set for 2-3 minutes to soften. Whisk the gelatin into the milk until completely dissolved. Add the vanilla.
3. Using a candy thermometer, monitor the milk until it has cooled to 110 degrees. This takes around 20 minutes.
4. Once the yogurt mix reaches 110 degrees, whisk in dairy free yogurt until smooth, or whisk in the contents of 2 or 3 probiotic capsules.
5. Divide into jars and ferment for 12+ hours until desired tartness is reached. You may incubate using a yogurt maker, by placing jars on top of a heating pad wrapped in a towel, or whatever other method you prefer. Ensure that yogurt does not rise above 115 degrees, or drop below 100 degrees, or yogurt will not culture.
6. Carefully open jar and taste yogurt after 12 hours. Keep fermenting as needed. Yogurt will be thin, but will thicken in the refrigerator. I incubated my yogurt for almost 48 hours to achieve the tartness I wanted.
7. Serve with fresh fruit, granola, or chopped nuts.

*NOTE: The yogurt in this recipe came out slightly sweet and slightly tart. The taste is spot on, but the consistency was a little thinner than what I was going for. I think doubling the gelatin could help this, and will be trying again in a few days– look for an update! Also, I have heard rumors that rice milk, flax milk, and hemp milk will also work in this recipe, though the resulting yogurt will inevitably be sweeter due to the nature of the milk. If any of my lovely readers try this with a different milk, please let me know how it turns out. 

Vegan Caramel Popcorn

 

This particular caramel corn recipe is reminiscent of fairgrounds and greasy carnival food. Delightfully crunchy, sweet, and just a tad salty, this popcorn is deceptively simple to make and is sure to be a real crowd pleaser.

You Will Need:

• 5 quarts popped popcorn- or 3 standard size bags of popcorn 
• 1 cup vegan margarine
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp baking soda

Procedure:

1. Place popped popcorn in a very large bowl. Use two bowls if necessary, leaving room to stir the popcorn around later. 
2. In a medium nonstick pot, melt butter.
3. When butter is completely melted, add brown sugar, corn syrup, and salt. Stir constantly until boiling, then boil without stirring for 4 minutes– set a timer to avoid overcooking.
4. Meanwhile, preheat oven to 250 degrees and grease two cookie sheets.
5. Remove from heat and stir in vanilla extract.
6. Stir in baking soda. The caramel will quickly change color and turn thick, so don’t be too surprised! This really caught me off guard!
7. Pour in a thin stream over popcorn, stirring to coat.
8. Divide popcorn between the two cookie sheets and place in the oven. Bake for one hour, stirring every fifteen minutes. Halfway through, switch around the pans so each get a chance to be on top.
9. Remove from oven and allow to cool completely before breaking into pieces. Store in an airtight container and try not to eat it all at once!

Old Fashioned Vegan Fudge

This fudge is rich and decadent, and not too sweet- perfect for holiday gatherings or afternoon chocolate cravings. I have tried multiple vegan fudge recipes, and this one is by far the best and the easiest!

You Will Need:

• 5/6 cup (6.5 ounces) vegan vanilla coffee creamer
• 2 1/4 cups white sugarr
• 1/4 cup vegan margarine
• 20 ounces enjoy life chocolate chips
• desired toppings, optional

Procedure:

1. Grease a metal pan of choice. I used a 10” cake pan, but an 8×8 square pan works too. Set aside.
2. Pour coffee creamer and sugar into a medium sized nonstick pot. Turn burner on over medium high and bring to a boil, stirring constantly. 
3. Immediately remove from heat and stir in margarine until melted. Add chocolate chips and stir. Continue stirring until the fudge is smooth and silky.
4. Stir in any desired extras like chopped nuts, and pour immediately into the pre-greased pan.
5. Using a rubber spatula, scrape the sides of the pot and shape fudge into the pan- it’s thick and very hot, so be careful. Sprinkle on any desired toppings and press down gently with the palm of your hand to partially embed them in the fudge.
6. Cover with plastic wrap and allow to cool at room temperature. Do not cut until fudge is completely cool- this may take several hours. For quicker cooling, refrigerate. Use caution, as this will make your fudge very hard (it will soften up as it returns to room temperature).

Kickin' Almond Broccoli

This broccoli will leave your taste buds tingling and your mouth watering for more! Even people who aren’t particularly fond of broccoli may enjoy this rendition, which uses chili powder and diced almonds to bring out the natural sweetness of broccoli, while effectively matching its vegetable-ness.

You Will Need:

• 2 cups raw broccoli
• salt and pepper to taste
• 2 tsp chili powder
• 2 tbsp diced almonds
• 1 tbsp dairy free soy free margarine

Procedure:

1. Heat dairy free soy free margarine in small saucepan until melted. Add almonds and toast for 1-2 minutes.
2. Add broccoli and seasonings. Toss to coat.
3. Continue cooking until broccoli is tender. Taste and add additional seasonings if desired.

Mediterranean Citrus Spiced Cod

Mmm, this blend of seasonings really heightens the delicate flavor of cod loin fillets! Creating your own spice blend gives you the power to pick and choose from your favorite flavors. Try this Mediterranean-inspired citrus-y spiced cod for a light and healthy entree!

You Will Need:

• Juice of one lemon
• Juice of one orange
• 1/8 cup olive oil

• 1 lb cod loin fillets
• olive oil
• 2 tsp salt
• 1 tsp minced onion or onion powder
• 1 tsp orange peel
• 1 tsp ginger
• 1 tsp sesame seeds
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/2 tsp coriander
• 1/4 tsp peppermint
• 1/2 tsp cardamom
• 1/2 tsp parsley flakes

Procedure:

1. Blend lemon juice, orange juice, and olive oil together in a shallow dish.
2. Place cod fillets in juice marinade and turn to coat. Set aside.
3. In a shallow bowl, blend together spices.
4. Heat a few tablespoons of olive oil in a nonstick skillet over medium heat. Turn fish and spoon citrus juices over fillets.
5. When pan is hot, place cod fillets into the pan and season heavily with the spice blend you just made.
6. Turn every 3-5 minutes, drizzling fish with more olive oil as needed to prevent fish from sticking. Season opposite side of cod loin fillet after the first time turning.
7. When fish flakes, remove from heat, drizzle with a tsp of olive oil and sprinkle with freshly squeezed lemon juice. Serve alongside rice pilaf for a healthy and satisfying meal.

Fudgey Chocolate Cups

Are you ready for an INSANELY delicious recipe? This is it! As always, allergen free, and easily vegan. Even better, this recipe is very easy, suitable for even beginner cooks. Take a few minutes and make these delectable goodies– your taste buds will thank you!

You Will Need:

For Chocolate:

- Cupcake papers, regular or miniature size

- 1 cup coconut oil

- 3/4 cup cocoa powder

- 3/4 cup honey or corn syrup

- 1 tsp vanilla

- 1 tsp imitation butter flavor*

Ideas For Filling:

- raw cashew butter

- marshmallows

- chopped nuts, such as almonds

- dried fruit, such as cranberries or cherries.

Procedure:

1. Combine all of the ‘chocolate’ ingredients in a medium saucepan and heat slowly over medium-low heat, stirring constantly once coconut oil begins to melt.

2. Arrange cupcake papers on a cookie sheet. Recipe makes about a dozen regular, or many more miniature cups.

3. Scoop 1 spoonful of melted chocolate into each cupcake paper. Brush sides of cup with chocolate halfway to the top of the cupcake papers. Be sure to leave no bare spots, as your filling will leak through these holes.

4. Place entire cookie sheet in freezer for approximately 10-15 minutes, or until chocolate is tacky. When touched, your finger should come away clean and the chocolate will feel ‘gelatinous’.

5. While chocolate is hardening, prepare the filling. 1 tsp of dairy free soy free margarine and 1/2 cup marshmallows can be heated slowly to make a marshmallow cream chocolate cup. A tablespoon of raw cashew butter makes for a delicious un-peanut butter cup. Whole marshmallows and chopped almonds make a yummy Rocky Road cup.

6. When the chocolate cups are hardened, remove from freezer and add filling of choice. Spoon more chocolate (it should still be runny- heat slightly if needed) on top of filling. If desired, sprinkle chopped nuts on top of chocolate cups.

7. Replace in freezer. Let set for 30 minutes, or until chocolate is almost completely hardened.

8. Remove from freezer and gently peel away the cupcake wrappers. Be careful, as the edges of the chocolate will be brittle.

9. Replace in freezer for an additional 10 minutes before enjoying.

10. Store in the refrigerator to ensure that chocolate keeps shape and does not melt.

*NOTE: May substitute 1tsp dairy free soy free margarine, melted.

**NOTE: For completely vegan cups, use vegan marshmallows. For nut-free cups, avoid using nuts.

Chocolatey Chocolate Chunk Brownies

These brownies are lip-smacking good and of course are allergy friendly! Check out this recipe for the ultimate gooey chocolate snack. For firmer brownies, refrigerate after baking. Otherwise, store these in an airtight container to maintain their softness.

You Will Need:

• 2 cups all purpose flour
• 2 cups white sugar
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup canola oil
• 1 cup cool water
• 2 tsp vanilla extract
• 1/2 cup vegan chocolate chunks*

Procedure:

1. Preheat oven to 350 degrees. Grease the bottom and sides of an 8×8 metal cake pan. 
2. In a medium bowl, stir together flour, sugar, cocoa powder, baking powder, and salt.
3. Stir in water, oil, and vanilla, and mix until well blended. Add chocolate chunks.
4. Pour into pan and spread evenly. Smooth the top and bake for 30-35 minutes, or until the top is no longer shiny. Allow to cool for 15 minutes before cutting into squares.

*NOTE: There are several brands of vegan chocolate chips and chocolate chunks on the market. My favorite is Enjoy Life Foods chocolate chunks, which melt and taste like real milk chocolate chunks.

Gnocci With Creamy Mushroom Sauce

I’ve heard much talk of gnocchi on the Food Network of late, but had yet to try it. These billowy little potato dumplings won a place in my heart after just one bite. With this allergy-friendly adaptation, they can win a place in yours, too.

You Will Need:

• About 2lbs russet potatoes
• 1/4 cup egg substitute (I used Ener-G Foods)
• 1 cup of all purpose flour
• salt to taste- about 2tsp

Procedure:

1. Preheat oven to 450 degrees. Wrap potatoes in foil paper and bake for about 45 minutes, or until a fork pierces the potatoes easily. 
2. Remove potatoes from oven. Peel the potatoes as soon as possible- use caution! They’re hot!
3. Mash the potatoes. They don’t have to be light and fluffy- just be sure to remove all lumps.
4. Allow to cool for 15-20 minutes. After potatoes have cooled, stir in egg replacement, salt, and 3/4 cup flour.
5. Dough should be soft but slightly sticky. If dough sticks to your fingers when you touch it, add remaining 1/4 cup flour.
6. Separate the dough into eight equal portions. Gently roll each portion of the dough into a long log. The log should be roughly the thickness of your thumb, or just slightly thicker.
7. Use a sharp knife to cut the log every 3/4 inches. Repeat steps 6 and 7 for the remaining portions of dough.
8. Bring a pot of salted water to a boil. Cook gnocchi by dropping them into the boiling water by batches, roughly 20 at a time. The gnocchi are finished cooking when they float to the top of the water. Scoop out with a slotted spoon and repeat until all gnocchi are cooked.
9. Toss lightly with sauce- be gentle!

For Sauce:

You Will Need:

• 3 tbsp dairy free soy free margarine
• 2 cups sliced mushrooms
• 2 tsp salt
• 1 tsp pepper
• chopped fresh chives
• 1/2 cup coconut milk
• 1 cup vegetable broth
• 1 tbsp corn starch

Procedure:

1. Heat margarine in a large skillet until melted. Add mushrooms and, if desired, garlic. 
2. Saute mushrooms for 5-7 minutes or until tender and cooked through.
3. Add salt and pepper, and stir in coconut milk.
4. Stir cornstarch in with vegetable broth until smooth, then add to mushrooms.
5. Simmer for approximately 5 minutes until sauce is thickened. Toss lightly with gnocchi and serve hot.

Basic Polenta

Recently diagnosed with a nickel allergy, I find myself with no starches in my house I am able to eat. Save for a massive bag of corn meal. Time to whip up a batch of polenta! This polenta is rich and creamy, and can easily be flavored with your favorite additives. Onions, red onions, and garlic are some ideas of great stir-ins to enhance the flavor of your polenta. Enjoy!

You Will Need:

• 6 cups water
• 1 3/4 cups yellow cornmeal
• 3 tsp salt
• 1 tsp black pepper
• 3 tbsp soy free margarine
• 1 cup coconut milk, plain

Procedure:

1. Boil water in a large saucepan. When a rolling boil is reached, reduce heat to low and measure out cornmeal.
2. Gradually stir in cornmeal, beating the contents of the pot rapidly with a wire whisk. Really put your wrist into it- stirring too slowly will result in lumps.
3. When cornmeal is distributed throughout the pot, add seasonings and continue to cook at a low simmer, stirring occasionally for 10-15 minutes, or until polenta is thick.
4. Stir in coconut milk and cook for an additional 60 seconds. Flavor as desired or serve plain.

Pan Seared Pork Chops With Honey Wine Reduction

You Will Need:

• 2 TBSP Cooking oil
• 6 pork chops, thin cut
• Salt and pepper to taste
• 1 tsp Chili powder

For Sauce:

• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock
• 1 tsp salt
• zest of one orange
• 1 tsp mustard

Procedure:

1. Heat oil in pan. When oil is hot, add pork chops so that none overlap. Sear until golden brown and cooked through, 5-7 minutes per side. 
2. Season pork chops and cook for an additional minute.
3. Remove from pan and wrap in foil to retain heat.
4. For sauce: Add balsamic vinegar and honey to the pan used to cook the pork chops. Add chicken stock, salt, orange zest, and mustard. Allow to reduce at a low simmer until thickened considerably.
5. Taste and increase seasonings as necessary. Drizzle over pork chops and serve.

Saucy Marinated Beef

This simple dish features stewing beef simmered in a rich and flavorful sauce featuring the robust flavors of balsamic vinegar, steak sauce, and fragrant herbs. Serve over steamed white rice and alongside a green salad topped with your favorite dressing for a meal that’s sure to warm you on the coldest winter night.

You Will Need:

• 1.5 lb stewing beef
• 1 medium yellow onion, chopped
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil (can sub. canola oil)
• 1/4 cup red wine
• 1/2 cup beef broth (plus extra if needed)
• Splash of steak sauce, such as A1
• 1 TBSP minced garlic
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder

Procedure:

1. Chop stewing beef into even-sized pieces. Set aside.
2. Combine onions, balsamic vinegar, olive oil, red wine, steak sauce, garlic, thyme, and chili powder. Stir until thoroughly mixed.
3. Season meat evenly with salt and pepper.
4. Toss meat with marinade. Cover and allow to marinade for 30 minutes, stirring every 5-10 minutes or as top of meat begins to appear dry.
5. Heat 1TBSP cooking oil in a large pan over medium heat. When pan is hot, add meat and marinade.
6. Cook for approximately 5 minutes, stirring halfway through.
7. Reduce heat to a fast simmer and cover, stirring occasionally. Allow meat to cook for 30-45  minutes, or until fork-tender. Add beef broth if meat becomes dry- you want some sauce.
8. Continue cooking uncovered until sauce is reduced and thickened. If sauce refuses to thicken, feel free to add 1tsp cornstarch, though this should not happen.
9. Serve hot over steamed white rice, seasoned with salt and pepper, and enjoy!

Tilapia With Butter and Herb Crumble Topping

This quick and easy tilapia dish makes for a nutritious weeknight meal. Serve with steamed white rice and your favorite vegetable for a simple and light meal, or check out some of my blog’s popular side dishes for pairing ideas.

You Will Need:

• 4-6 Tilapia fillets, thawed
• salt and pepper to taste
• 1 cup plain bread crumbs
• 4 tbsp melted soy-free margarine
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp orange zest

Procedure:

1. Heat oven to 400 degrees and lightly oil a baking dish.
2. Arrange tilapia fillets in baking dish so that no or few edges overlap.
3. Sprinkle fish with salt and pepper.
4. Toss breadcrumbs with melted butter and remaining seasonings. Spoon seasoned bread crumbs over fish.
5. Bake for 15-18 minutes, or until fish flakes easily with a fork. Broil for an additional 2-3 minutes to brown topping.

Basil Baked Tomatoes

Fresh tomatoes are served warm with a soft breadcrumb topping in this traditional Italian recipe. Heirloom tomatoes make for a truly spectacular accompaniment to poultry or lightly seasoned seafood.

You Will Need:

• 3-4 Ripe Heirloom Tomatoes
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1/2 cup plain breadcrumbs
• salt and pepper to taste
• 1/2 tsp oregano
• 1 tsp parsley flakes
• 6 asparagus spears, ends trimmed
• 1 tbsp balsamic vinegar

Procedure:

1. Preheat oven to 400 degrees. Spread 1tbsp olive oil across bottom of a small baking dish.
2. Slice tomatoes in half and arrange in baking dish. Season with salt and pepper.
3. Toss breadcrumbs with remaining olive oil and seasonings. Spoon over tomatoes.
4. Lay asparagus spears in pan alongside tomatoes- drizzle with balsamic vinegar.
5. Garnish tomatoes with parsley flakes and bake for 10-15 minutes until tomatoes are tender. Broil for an additional 2-3 minutes until topping is golden brown.
6. Serve hot and enjoy!

Crowd Pleasing Tomato Pasta

This tomato pasta is one that the whole family will enjoy. Rich with tomato flavor and mildly sweet, it is sure to appeal to even the pickiest palettes. Serve hot alongside your favorite protein for a heartwarming meal. For additional flavor, stir in dairy-free soy-free cheeses such as Daiya Mozzarella Shreds. Enjoy!

You Will Need:

• 2c whole grain medium shell pasta, uncooked
• 1 can tomato sauce
• 1/4 cup white sugar
• salt and pepper to taste (about 1tsp each)
• 1 tsp garlic, minced
• 1 cup diced tomatoes
• 1 tbsp corn starch

Procedure:

1. Boil pasta until al-dente, about 8 minutes. Drain and stir in tomato sauce and diced tomatoes.
2. Heat to simmering, then reduce heat to low. Add sugar and stir until completely distributed.
3. Add remaining seasonings and cornstarch.
4. Allow pasta to simmer for approximately 5 minutes, until sauce is considerably thickened.
5. Serve hot and enjoy.

Soft Pumpkin Cookies With Brown Sugar & Marshmallow Glaze

Please excuse the picture quality! I left my camera at my in laws’ and snapped this with a camera phone.

It’s the day after Thanksgiving, and if your kitchen is anything like mine, you’ve got leftover pumpkin you don’t know what to do with! Even if that isn’t the case, this recipe is so gooey and delicious it’s totally worth opening a new can of pumpkin puree. These cookies come out soft and fluffy, more cake-like than anything, and are absolutely delicious.

You Will Need:

For Cookies:

• 1 cup soy-free margarine
• 1/2 cup white sugar
• 1/2 firmly packed brown sugar
• 1 cup canned pumpkin puree
• 1 egg substitute
• 1 tsp vanilla extract
• 3 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups flour

For Glaze:

• 3 tbsp soy-free margarine
• 1/2 cup brown sugar
• 1/2 cup marshmallows
• 1 tsp nutmeg
• 1 tsp orange peel or orange zest

Procedure:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together soy free margarine and sugars until light and fluffy. Mix in egg substitute, such as Ener-G Foods Egg Replacer.
3. Blend in pumpkin puree and vanilla extract. Mixture will probably look separated and grainy- this is okay.
4. Add baking powder, baking soda, cinnamon, and salt.
5. Gradually stir in flour. The dough should be soft and fluffy, and light orange-brown in color.
6. Drop spoonfuls of cookie dough onto ungreased cookie sheets, 3 inches apart.
7. Bake at 350 degrees for 10-12 minutes, or until edges of cookies are golden brown.
8. Immediately transfer cookies to wire racks or other cooling apparatus (I use a plate). Allow to cool completely before frosting with brown sugar & marshmallow glaze.

Procedure For Glaze:

1. Add soy-free margarine, sugar, and marshmallows to a small saucepan. Heat over medium-high heat, stirring constantly until melted.
2. Stir in nutmeg and orange zest.
3. Allow to cool to room temperature, then glaze cookies sparingly.

Holiday Rice Pudding

With the holidays right around the corner (hello, Thanksgiving!), it seemed the appropriate time for rice pudding. My daughter loves the way her grandpa makes rice pudding, but alas, it is not vegan! Whether you’re looking for breakfast or dessert, this new take on an old recipe is sure to please!

You Will Need:

• 3/4 c uncooked white rice
• 2 cups coconut milk
• 1 cup water
• 1/4 c white sugar
• 1/4 c brown sugar
• 1 tsp poppy seeds (optional)
• 1 tsp orange zest (or lemon)
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 c raisins (optional)
• 1 tsp vanilla extract

Procedure:

1. Boil the milk and water. Add rice and bring back to a boil. Reduce heat and simmer for 25 minutes.
2. Stir in seasonings. If rice thickens too much, add additional coconut milk. Stir in raisins.
3. Remove from heat and allow to cool, stirring occasionally.
4. When rice is nearing room temperature, stir in vanilla extract and any additional add-ins if desired.* Serve warm or chilled. Enjoy!

*NOTE: Good ideas for add-ins include dried cranberries, chopped walnuts, chopped or slivered almonds, and golden raisins. Experiment to find what tastes best to you and your family!

Swedish Meatballs

I bet you’re thinking, “No way I can eat Swedish meatballs!” Well guess what?! Yes you can! This heartwarming recipe took me right back to childhood. It has all the delight of traditional Swedish meatballs with significantly less fat- and, you guessed it- allergen free! Add this recipe to your weekly rotation- you certainly won’t be disappointed!

You Will Need:

• 1.5 lbs ground beef
• 3TBSP cooking oil
• salt and pepper to taste
• 1 tsp rosemary
• 1 ‘egg’ worth of commercial egg replacer
• 1/2 tsp garlic powder
• 1/2 tsp dried minced onions (optional)
• 1/4 cup bread crumbs

• 1.5 c plain coconut milk
• 1 c cool water
• 3 TBSP all purpose flour
• 1 tsp rosemary
• 1 tsp thyme
• Salt and pepper to taste

Procedure:

1. Mix together entire first list of ingredients, minus the cooking oil. Heat oil in a large non-stick skillet.
2. Roll the meat mixture into small to medium meatballs. Recipe should yield a dozen meatballs or more.
3. When oil is hot, arrange meatballs in pan. Cook until browned on all sides, turning every 5 minutes or so.
4. Tent pan with tinfoil or a vented lid and reduce heat.
5. While the meatballs finish cooking, boil your favorite noodles in salted water, then begin preparing sauce.
6. For sauce, whisk flour into cool water and add to coconut milk once smooth. Add remaining ingredients in the second list and heat until bubbling over medium heat, stirring constantly.
7. Continue stirring until sauce begins to bubble and thicken. Spoon all of the fat drippings from the meatball pan and add it to the saucepan. Continue stirring until sauce is thickened.
8. Spoon sauce over salted noodles and meatballs. Serve alongside a green salad and enjoy!

Balsamic Chicken With Pan Roasted Tomatoes

One look at my blog will tell you I like balsamic vinegar! I really can’t get enough of the stuff. In fact, I am an all around vinegar lover. I use it to clean my floors, brighten my laundry, and get stains out of my carpets. So when I discovered this rich cousin of distilled white vinegar, I was more than thrilled. Always looking for more ways to add a pucker to my palate, I devised this delicious recipe. It is truly scrumptious- and good for you too!

You Will Need:

• 1lb boneless chicken thighs
• Preferred cooking oil
• Salt and pepper to taste
• 1/4 c balsamic vinegar
• 2 medium ripe tomatoes, may substitute canned if necessary

Procedure:

1. Heat a splash of oil in a medium nonstick skillet. Arrange the chicken thighs so that they are laid out completely, not folded over as boneless thighs tend to be.
2. Sear chicken on each side until golden brown. About 5 minutes per side. Chicken may not be cooked through– this is okay.
3. Season to taste, then layer pan with sliced ripe tomatoes.
4. Add balsamic vinegar and a small amount of water. Reduce heat to medium-low. Spoon sauce over chicken as it finishes cooking.
5. Allow the sauce to reduce, adding more water as needed. Sauce should be fairly thick. Serve hot alongside rice and enjoy!

Un-Cajun Meat Pies

Mmm, Southern comfort food! I originally planned to make traditional Louisiana Natchitoches meat pies. Unfortunately, my bell peppers had spoiled and I only had ground beef. Needless to say, I improvised. Nonetheless, the end result was delicious!

You Will Need:

• 2 TBSP cooking oil of choice
• 1 1/2 lbs ground beef
• 1 yellow onion, diced
• 2 stalks celery, sliced
• 3 carrots, chopped
• 3 small white potatoes, diced
• 1 TBSP minced garlic
• 3 TBSP A1 sauce
• Salt and pepper to taste
• Cajun seasoning (optional)
• Pre-packaged pie crust*

Procedure:

1. Heat oil in a medium to large skillet. Add all chopped vegetables, excluding garlic. Saute until vegetables are tender- potatoes will be slightly underdone.
2. Add garlic and continue cooking. At this time, add ground beef. Cook through over medium-high heat, crumbling ground beef as it cooks.
3. Add seasonings, including A1. Turn heat down to medium-low, allowing meat mix to continue simmering for approximately 20 minutes, stirring occasionally to prevent sticking. You may need to add a small amount of water or beef broth.
4. Remove from heat. Allow the pie filling to cool completely. This takes 30 minutes to an hour.
5. Roll out pie crust. Cut in half. Place each half of the pie crust on a greased cookie sheet.
6. Scoop spoonfuls of the filling into the piecrust until it is approximately 2/3 full. Fold over the dough and press edges together to make a sort of dumpling or empanada. Repeat this for the following portions of pie crust.
7. Bake at 350 degrees for 45 minutes, or until crust is golden brown. Serve alongside a green salad. Enjoy!

*NOTE- You can, of course, make your own pie crust. For convenience’s sake, I chose to use a pre-made crust. Many pre-made crusts contains allergens such as soy. Be sure to read the ingredients closely. I had good luck with a store brand that used canola oil in place of soy, making the crust allergen free. What a find!

Seared Asparagus With Balsamic Tomatoes

Asparagus is one of my all time favorite vegetables! Unfortunately, I’m the only person in my family who likes it. Despite this, I make some preparation of asparagus weekly. This particular recipe gets doubled and munched on for days– it’s just that good!

You Will Need:

• 1lb fresh asparagus, ends trimmed
• 2TBSP olive oil or coconut oil
• 1 tsp salt
• 1 cup diced tomatoes, fresh or canned
• 1 TBSP minced garlic
• 4TBSP balsamic vinegar
• 3TBSP crumbled goat cheese (optional)

Procedure:

1. Preheat pan to medium-high heat until oil is hot. Add asparagus.
2. Cook asparagus until just tender, turning every 2 minutes to avoid charring. Add garlic and saute until browned.
3. Add diced tomatoes and balsamic vinegar. Cook for an additional 2 minutes, or until vinegar begins to reduce.
4. Season to taste and serve hot. Enjoy!