Showing posts from January, 2011

Gluten-free, Lactose-free Date Coconut Balls Recipe

1/2 C. Oil
1/2 C. Sugar
1 C. Chopped Dates
1/4 C. Water
1 T. Celamix Egg Replacer,
2 C. Gluten-free Rice Cereal,
1/4 C. chopped Nuts,
POUR Date mixture over and
ROLL in fine coconut

Gluten-Free Casein-Free Dumpling Recipe

USE a Vegetable Soup or Stew recipe
HAVE the soup or stew heated on stove ready for the following dumplings:


1/2 C. Brown or White Rice Flour (can be made in Vitamix)1/4 C. Soy Flour1/4 C. Potato Starch1/2 tsp. Xanthan Gum2 1/2 tsp. Baking Powder (non-aluminum)1/2 tsp. Salt2 T. fresh, chopped ParsleyMIX ABOVE WELL, then

1/2 C. Rice or Soy Milk2 T. Oil, STIRRING QUICKLYDROP BY  spoonfuls into the simmer Soup or Stew TEST with a toothpick in about 10 minutes.

Spinach Tart Recipe (gluten-free, egg-free)

USING PIZZA CRUST or PASTRY dough recipes:
PRESS pieces of dough into muffin tins or quiche dishFILLING: In blender, whiz 1 C. Water, 1/2 C. raw Cashews, 1 tsp. Tapioca Starch, 2 T. Oil 1 Clove GarlicSTIR in 2 C. chopped Spinach (do not whiz)POUR into dough shellsBAKE at 350F about 30 minutesUSE middle rack.Pastry should be golden brown and filling set.

Recipe for Gluten-Free Pizza Crust

1/2 C. Potato Starch
1/2 C. Cornstarch
1/4 tsp. Salt
1 T. non alum Baking Powder
1/2 tsp. Soda
ADD 2/3 C. Milk
1 grated Apple
1/4 C. Oil
1/2 C. Instant Mashed Potato Flakes
MIX well and pat onto well-greased 12-inch pizza pan
BAKE at 400F approximately 15 minutes
REMOVE from oven and add favourite tomato sauce, seasonings, mushrooms, chopped bell peppers, chopped tomatoes and green onions or thinly sliced onion. Cover with Soy Cheese and return to oven for 5 minutes.

Breakfast Recipe: Gluten-Free, Egg-Free,Casein-Free Waffles

BLEND 1/2 C. Rice or Soy Milk
3 T. Oil
1 Apple
2 T. Vanilla

DRY Ingredients:
1/2 C. Brown Rice Flour
1/2 C. Potato Starch
1 T. Sugar
2 T. Corn Flour
2 tsp. Baking Powder
1/2 tsp. Salt

MAKE a well and stir in wet ingredients
COOK on hot greased waffle iron or skillet
ADD more liquid for thinner "crepe" batter

Gluten-Free Casein-Free Potato Pancakes Recipe

GRATE 2 medium-sized peeled Potatoes
1 tsp. Lemon Juice TOSS and let stand 5 minutes
ADD 1 T. Tapioca Starch 1 T. Amaranth Flour 1/4 C. finely-chopped Onion 1/2 tsp. Salt 2 T. Celemix Egg Replacer (or 1 egg) 1 T. fresh chopped Celery 1 T. Oil
STIR all together and SPOON onto greased griddle.   Cook until golden-brown on both sides.

Gluten-Free Lactose-Free Nut-Free Egg-Free Squash and Apple Bake

1 Medium Butternut Squash, peeled and cubed
2-3 large Apples, cored and sliced
LAYER the Squash in a flat casserole dish with Apple slices
MIX Topping of:
2 T. GF Flour (Rice, Potato Starch, Corn Starch),
1/2 tsp. Salt,
1/4 tsp. Mace,
1/2 tsp. Cinnamon,
1/4 C. Margerine or Oil
SPRINKLE Topping over layered Squash and Apple and
BAKE at 400F until done.

Gluten-Free, Lactose-Free, Egg-Free Applesauce Pancake Recipe

MIX dry ingredients together:
1 1/2 C. Rice Flour3 T. Cornstarch2 tsp. Gluten-Free Baking Powder1/2 tsp. Salt2 T. Potato Starch1 T. SugarWET Ingredients: Mix together the following:

1 C. Applesauce1 tsp. Lemon Juice3 T. OilADD to dry mixture and cook on griddle as usual.

Gluten-Free Bread Dressing Recipe (also Egg-Free, Lactose-Free)

4 C. Gluten-Free Bread Crumbs1/4 C. Parsley1 tsp. Sage1 tsp. Thyme1/2 tsp. Salt1/4 C. Melted Margarine or Oil to SAUTE the 1/2 C. chopped Onion, 1 C. chopped CeleryRice Milk to moisten
Add 1 C. fine chopped nuts and use as stuffing for red bell peppers, tomatoes, or mushrooms.
BAKE at 400F with timing as to what is stuffed until done.

Gluten-Free, Lactose-Free, Nut-Free, Egg-Free Scones Recipe

MIX the following ingredients together:
1 1/2 C. Rice Flour
1/4 C. Chickpea Flour
1/4 C. Potato Starch
1/4 C. Sugar
1/2 tsp. Salt
3 tsp. GF Baking Powder
MAKE WELL and add 1/2 Margerine or Oil
TOSS lightly, and then
ADD "Buttermilk" (1 C. Rice Milk with 1 T. Lemon Juice)
STIR just enough to moisten flour mix and turn out onto board.  Flatten lump and cut into squares or triangles.
BAKE on well-greased cookie sheet at 400F about 15 minutes.

Corn Bread: Gluten-free, Lactose-free, Egg-free, Nut-free Recipe

3 C. Rice Milk
1 C. Oil
2 Apples, cored
1/2 C. Lemon Juice
Mix together:
4 C. Cornmeal
1/2 C. Potato Starch
4 T. Celemix (egg replacer)
2 T. GF Baking Powder
1/2 tsp. Salt
1 T. Onion Powder
1 T. Sugar
ADD blended wet ingredients to dry ingredients and mix well.
POUR into 9X9 inch pan and BAKE at 375F for approximately 30 minutes.
Serve hot.

Cashew French Toast: Breakfast Recipe

1 C. Water2 T. raw Cashews4 pitted Dates7 pieces of Bread1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)1 T. Whole Wheat Flour Whiz all but bread in blender until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on cookie sheet.  Bake at 400F until golden brown.  Turn and brown the other side.  Top with Applesauce, fresh fruit or fruit topping.  Yield: 7 servings

A Gluten-Free Version (as in the picture- adapted by Cynthia from Wyona's Recipe above)
1 C. Water2 T. raw Cashews or 2 T. raw Sunflower Seeds4 pitted Dates8 pieces of Gluten-Free Bread (usually smaller)1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)1 T. Chia Seed ground up in a Coffee Bean Grinder Whiz all of the above except the bread until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on a cookie sheet.  Bake at 400 until golden brown.  Turn and brown the other side.  Top as desired.  Yield: 8 servings

Hot Cracked Wheat Cereal: Breakfast Recipe

DEXTRINIZE 1/2 C. Cracked Wheat by stirring constantly in a dry pan over low heat for several minutes until lightly browned.  Then ADD:
2 C. Water2 T. Sesame Seeds (optional)3 T. unsweetened Coconut6 Dates1/2 tsp. SaltBring to boil and simmer 15-20 minutes.  Delicious sprinkled with chopped nuts.  Each cup serving contains 10 grams protein.  Yield: 2-3 servings

Crockpot Breakfast Recipe

1 C. chopped Almonds
2 Quarts Water
2 C. chopped Dried Fruit
1/2 tsp. Coriander
1 C. Pearl Barley
1 tsp. Salt
1 C. Raisins
Toast Almonds in 350F oven for about 8 minutes (watch for burning!)
Start barley in 1 quart water on stove while the crockpot is heating on hot. When barley comes to a boil, and the pot is hot, pour it into the crockpot with remaining 1 quart of Water. Cover, lower heat to Low; leave on all night.

About 15 minutes before serving, add fruit, salt and coriander. Stir, place in serving dish and sprinkle with toasted almonds.

Company Oatmeal: Breakfast Recipe

2 C. rolled Oats1 large apple, peeled, and sliced3/4 C. Raisins1/4 C. Coconut3/4 C. chopped Walnuts or Hemp hearts (seeds)3 C. Water1/8 tsp. Coriander1/6 tsp. Cardamon1 tsp. Vanilla1/2 tsp. Salt
Mix all together and bake at 350F for 1 hour. This could be prepared the night before and your timer set to start baking an hour before breakfast.
Yield: 4 servings

Banana-Coconut-Cranberry OatmealBlueberry-Carob Macaroon PorridgeCheery Pie OatmealCrazy Carrot Cake OatmealDeluxe Apple Pie OatmealNut Jam Toppings on OatmealPumpkin Pie PorridgeSlow Cooker Porridge

Delicious Millet: Breakfast Recipe


1 C. Millet4 C. Water1 tsp. SaltBring to boil.  Cover, reduce heat and simmer for 1 hour.
Just before serving, stir in:

1/2 C. Unsweetened Coconut1/2 C. Toasted Almonds3/4 C. chopped, pitted DatesYield: 4 servings

"Toona" Almond Paté

MIX TOGETHER the following:
1 C. soaked ground Almonds and 2 C. cracker crumbs
OR 1 C. fine bread crumbs and 1 C. Rice Milk
1 T. Oil
1 C. finely-chopped Onion
1 C. finely-chopped raw Celery Leaves
1 T. Lemon Juice
Salt and Pepper to taste
LET STAND so all the moisture will be absorbed
SERVE on coarse grain Bread or Rye Crackers

Lentil Paté Recipe

1 Onion, chopped fine
2 cloves Garlic, minced
1 tsp. Garam Masala
1/2 tsp. Coriander
ADD 1 1/4 C. Vegetable Stock or Water and Bullion Cube
1 C. Red Lentils
BRING TO A BOIL until Lentils are cooked
ADD 1 Chopped Apple
1 C. Raisins
WHIZ in blender until smooth
PUT into well greased loaf pan and BAKE at 350F for 45 minutes

Alpine "Cheese" Spread Recipe

MIX 1 C. fine Corn Flour and 1 C. Water
ADD 2 C. Boiling Water
IN SEPARATE PAN put 1/3 C. AgarAgar-- Soak in 1/2 C. Warm Water
ADD: 1/4 C. finely ground Cashews
1/4 C. fine Nutritional Yeast
1/4 tsp. Salt
Pinch of Garlic Powder
1 T. Onion Powder
2 T. Lemon Juice
WHIZ all ingredients in blender and pour into a mold to cut into squares when chilled.

Other Cheesy Sauce or Spread Recipes in this Blog include: American CheeseGolden SauceMelty CheeseAnother Melty Cheez

Mixed Fruit Bread Pudding (Breakfast or Dessert Recipe)

COOK the following fruit in a large saucepan:

2 large Apples, cored and chopped1 Anjou Pear, chopped,2 C. Blackberries1/2 C. Golden Brown Sugar1 tsp. Cinnamon1 T. Cornstarch in 1/2 C. WaterBring to boil only enough to soften the fruits but not until they are completely done.
LINE oiled or margerine-greased round casserole dish with Bread Slices (regular or gluten-free)
PUT IN Fruit Filling
HOLD DOWN with saucer and chill overnight.
SERVE as breakfast or dessert.

Mixed Tropical Fruit Crumble (Dessert or Breakfast recipe)

PLACE the following fruit in a shallow greased casserole dish:

2 Mango, sliced1 Papaya, sliced1-2 C. cubed fresh PineappleTOPPING: 1 1/2 C. Wheat Flour (or if gluten-sensitive, 1 C. Rice Flour, 1/2 C. Corn Flour, 1 tsp. Cornstarch)1/2 C. Golden Brown Sugar1/2 C. Oil or 2/3 C. Margerine1 tsp. ground or powdered Ginger1 tsp. non-alum Baking PowderAFTER putting flour mix topping on fruit, sprinkle with Coconut BAKE at 350F about 30 minutes until topping is browned.

Breakfast: Dairy-Free, Egg-Free Bran Muffins Recipe

BLEND: 2/3 C. Non-Dairy Milk
               1/2 C. Oil,                 2 Medium Apples, cored and quartered

DRY INGREDIENTS (Mix Separately):                 1 1/2 C. Flour                 1 C. Bran Flake Cereal                 1/2 C. Brown Sugar                 1 tsp. Baking Powder (alum-free)                 1 tsp. Baking Soda                 1 tsp. Cinnamon,                 Pinch of Cloves                 1/4 C. Soy Flour or Chickpea Flour                 1 C. pre-soaked Raisins MAKE  a well and add wet ingredients.  Stir quickly.   BAKE in well-greased cups, 375 degrees 15-20 minutes

Breakfast Recipe: Tofu Scramble

2 T. Coconut Oil
1 Onion, chopped
1 Red Bell Pepper, cubed
2 T. chopped Parsley
2 T. Fresh Herbs of Choice
ADD: 1 *Block (350 g)medium-firm or firm Tofu crumbled into skillet, and toss lightly until heated through

OPTIONAL: Add minced Garlic,  1/4 tsp. Turmeric, chopped Green Onion, Salt and Pepper, or Mrs. Dash Original to taste.

Serve on toasted buns or on plate with zucchini sausage patties.

*You can drain the Tofu before-hand by wrapping it in an absorbant towel or cheese cloth (on a plate or in a bowl) and putting something heavy on it, such as a cast iron pot, for about 30 minutes before using.

Broccoli-Mushroom Quiche

ROLL out Savory Pastry (use your recipe or Gluten-Free pastry)

LINE any pie or Quiche Pan with pastry FILLING: 2 T. Chicken-style Seasoning 1 T. Mrs. Dash Original or Spike Seasoning PLACE small pieces broccoli florets and thinly-sliced mushrooms and 1 chopped Red Bell Pepper, 1 chopped Onion onto savory pie crust.  POUR on Cashew or Almond Sauce.   BAKE at 400 degrees F. about 25 minutes on the middle rack in the oven.

Grilled Polenta with Tomato-Veggie Sauce

POLENTA is thick corn mush you can buy OR make this EASY recipe:
BOIL 6 C. Water
ADD  2 tsp. Celtic Sea Salt
WHISK in  1 1/2 C. Organic Yellow CornMeal**
LOWER HEAT and cook, stirring to keep from clumping and sticking to pot, for 15 minutes-1 hr. depending on the cornmeal-- fine meal cooks quickly, coarser meal takes longer.  Stir continually.
TURN OFF HEAT and stir in 3 T. Vegan Butter (like "Earth Balance")
POUR into a casserole pan, and COOL (it will continue to thicken while it cools)

FILLING:  In skillet, SAUTÉ until still crisp, but hot:
                                         2 T. Oil,
                                         2 cloves Garlic, minced
                                         1 large Onion, chopped
                                         1 medium Zucchini (or Eggplant), diced
                                         2 Red / Orange /Yellow (your choice) Bell Peppers, chopped

ADD:  1 T. Lemon Juice
           3 T. Fresh, Chopped Parsley
           1/2 tsp. Poul…

Sweet Potato Chili Boats

4 Medium Sweet Potatoes, cut in half, length-wise

Place the potato boats on baking sheet and cover with foil

BAKE at 400 degrees F. until done.  Remove from oven to cool.

Sauté 1 T. Oil,
          2 cloves Garlic, minced
          1 Onion, chopped
          1 Red Bell Pepper, chopped
          1 Green Bell Pepper, chopped
          1 can Black Beans
          1 C. Corn Kernels
          1/2 tsp. Chili or Cajun-type Seasoning
          2 T. Tomato Purée or Paste
MASH (gently) with a Fork:
           Insides of Sweet Potatoes (maintain skins in boat shapes)
TOP boats with Chili
SERVE with Endive or Very Green Salad        

Barley and Corn Casserole

IN HEAVY SKILLET, Sauté the following:
1 T. Coconut Oil
2 cloves Garlic, minced
1 Onion, chopped

3 C. Water (or Vegetable Stock)
1 C. Pot Barley
2 Carrots, diced

COVER and Bake or Simmer about 1 hour

2 C.    Kernel Corn
1/2 C. Fresh Parsley, chopped
2  T.    Chicken-Style Seasoning, or Salt and Pepper to taste

BBQ Tofu & Vegetables

1/4 C. Soy Sauce / Tamarib
1/2  tsp. Chili Powder
1/2  tsp. Pepper
1     tsp. Mustard
2     blocks Firm Tofu, diced small (approx. 1/2- 3/4 inch pieces)

1 C. Water
2 medium Carrots
2 stalks Celery
1 Green Bell Pepper, chopped coarse
1 Red Bell Pepper, chopped coarse
2 large Potatoes, diced

4 Leaves & Stems Fresh Chard, chopped
1 C. Water

Marinated Tofu to other Vegetables
Steamed Chard (or other leafy greens)

Barbecue Sauce of choice to taste

Simmer all until tender.