Strawberry Banana Smoothie - 2

One individual in my family is completely dairy free (cow dairy) but loves to have a nice cold frozen dessert.  This is super easy to make.  

1 1/4 cup rice milk
1/2 cup plus 2 tablespoons goat yogurt
1 medium banana, frozen and chopped
2 1/4 cup frozen strawberries chopped
1-2 tablespoons coconut nectar

Layer into the blender in order given.  Process until smooth.  This will make 2 16 ounce glasses of smoothie.  Eat one and freeze the other.  Following day, remove from freezer for about 20 minutes.  Can place in a food processor to create smoothie texture again.

Triple Berry Crunch

Making some lifestyle changes and this is my first attempt at an allergy free dessert. This dessert received a total of 2 thumbs up from everyone in the family.  Definitely a dessert that I would be willing to serve to company or take to a potluck.  Super yummy!

3-4 cups of berries; blueberries, marionberries, blackberries and strawberries
1 tablespoon gluten free flour

Toss together.

Layer in the bottom of a quiche baking dish.

1 cup gluten free flour
3/4 c brown sugar
1/4 to 1/3 cup dairy free, soy free butter

Using a pastry cutter, mix the above three ingredients until the mixture resembles a fine sandy mixture.  Spoon over the top of the berries.

Bake at 350 for around 30 minutes.

I used Namaste Gluten Free Flour that I picked up from Costco.  For the butter I used Earth Balance Soy Free "Butter".

My family has requested that next time I increase the crust so there is more "crunch."  I might also add some almond flour since we are not nut free (for the time being).  Next time I will also be making the crust from a gluten free pancake and waffle mix.

Mulligatawny Soup

1 - 1/2 pounds chicken, chopped into 1" pieces
1 T Earth Balance Buttery spread
1 T coconut oil
1 large onion, rough chopped
4 stalks celery, medium chopped
3-4 teaspoons curry
1/2 teaspoon salt
2 T rice flour
64 oz. gf chicken broth
2 medium sweet potatoes, medium chopped
2-3 Granny Smith apples, peeled, cored and chopped
15-16 oz cooked garbanzo beans, rinsed if canned
14 oz coconut milk

In Dutch Oven melt "butter" and coconut oil over medium heat.  Do not allow to brown.  Cook chicken in butter/oil until browned.  Remove from pan and set aside.  Add onions and celery.  Cook until soft but do not allow to become brown.  Add the curry and the salt to taste.  Cook and allow the curry to create a gooey mess.  :)  :) Add flour and cook for about 2 minutes. This will remove the "floury" taste of the soup.  Add a little broth as needed to keep mixture from browning and sticking to the bottom of the pan.  Slowly add the remaining broth.  Add the chicken back into the soup.  Add sweet potatoes.  Cover and bring to a boil.  Turn down to a simmer so that the sweet potatoes cook to fork tender.  Add apples and garbanzo beans.  Cook until beans are warmed and apples are fork tender.  Add coconut milk.  Heat until warm.  Serve warm with a crusty bread.

Crunchy Granola Bars

We really like crunchy granola bars but can't eat the popular ones on the market due to the added soy protein, eggs and dairy.  So I decided to create my own recipe.  Here is one that I tried today.  I forgot about them.  OOPS!  So the edges are a little brown.....well really brown but DG thinks they taste like roasted marshmallows.  LOL!  I am pleased with them and thought others might like them as well.  They do contain quite a bit of sugar between the honey and the brown sugar.  I did not mess with that yet.  ;)

Crunchy Granola Bars

3/4 c melted coconut oil
1 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
3/4 c brown sugar

Mix together as well as possible.  Immediately  pour into:

4 cups GF oatmeal
1 c unsweetened coconut
1/2 - 3/4 chopped dark unsweetened chocolate *

Mix thoroughly until everything is incorporated.  Press into an 10 x 15 jelly roll pan.  Bake at 450.  MAKE SURE YOU WATCH THEM!!!!!!!!!!!!  When they are evenly browned, remove from the oven.  Score/cut with a pizza cutter.  Allow to cool completely.  Remove from pan and break apart.  YUMMY!

* Make sure to use dairy free unsweetened chocolate or dark chocolate

Hoisin Sauce

I have known for some time that I need to make my own since my daughter is allergic to soy and traditional Hoisin sauce always causes an allergic reaction.  We deal with it because we like our Chinese food.   :)  This morning, however,  while making pork wontons, I found that I did not have the Hoisin sauce in my pantry that I thought I did.  This lead me to improvise and create my own recipe for Hoisin sauce.  Traditionally Hoisin sauce is made from a soybean paste, soy sauce and chilies. Here is my version:

4 tablespoons Bragg's Liquid Aminos (non-GMO soy sauce) 
2 tablespoons creamy peanut butter
1 tablespoon honey or molasses
2 teaspoons rice wine vinegar
1/8 teaspoon garlic powder or fresh garlic clove crushed
2 teaspoons toasted sesame oil
20 drops Tabasco sauce
1/8 teaspoon black pepper

Combine all ingredients together until a paste is formed.  Store in the fridge.

Chocolate Popcorn Bars

With the upcoming holidays, I thought I should add some of my kid friendly and allergy friendly recipes!  Here is the first one.

6 oz package dark chocolate pieces, dairy free
1 tsp vanilla
1/4 cup butter, margarine or coconut oil
6 cups popped corn (about 1/3 cup kernels) 
1/4 cup light corn syrup or coconut nectar
1/2 cup shredded coconut (Optional)
1/2 cup confectioners sugar

About 45 minutes before serving, combine chocolate pieces, butter and corn syrup in sauce pan. Stir in confectioners sugar and vanilla extract. Add popped corn and coconut to chocolate mixture, stirring gently until coated evenly. With back of spoon, press mixture evenly into greased 8" square baking dish.

Chill until firm, about 30 minutes. Cut into 2" squares. Makes 16 bars.

To ensure that this meets dairy free needs, chose dairy free chocolate chips. We like to use dark chocolate.

For butter we use Earth Balance that is dairy free, gluten free, nut free and soy free.

For gluten free needs, just check the vanilla used to make sure it is gluten free.

Pistachio Pesto

3 Tbsp shelled pistachios
2 c packed fresh basil leaves or arugula
1 garlic clove, peeled
2 pinches sea salt
1/2 c extra virgin olive oil
1/4 c freshly grated Pecorino Romano

Combine pistachios, basil, garlic and salt in a stone mortar.  Grind with the pestle until fine.  Drizzle in olive oil.  Continuously grind while adding cheese one tablespoon at a time.  Store in a jar topped with a thin layer of extra-virgin olive oil.  Will keep in the refrigerator for 7-10 days.

Note:  Pecorino Romano is a cheese made from sheep's milk and is thus dairy free as our family defines it.

Note:  This can also be done in a food processor.