Category Vegetarian

What a Good Eater! (Basil & Kale Frittata)

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This past week I got the honor of testing recipes and doing a review of “What a Good Eater!” by Alessandra Macaluso  & Amy Godiwalla of http://www.whatagoodeater.com, along with testing the Vidalia Chop Wizard and an Infinity Jar which help make food prep and storage a breeze.

First, I love a cookbook with gorgeous photos, and this one has amazing photos. Seriously, baby food has never looked so appetizing. Where was this cookbook when I fed my kids off-the-shelf baby food?! Second, I love how the book is separated into foods for different age ranges going from 6 months, 8 months, 10 months, 12 months and 15+ months...

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Gluten Free Cream of Mushroom Soup

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Cream of Mushroom soup is one of those things that you just need to have on hand. When we first started dealing with food allergies, I was devastated that I couldn’t just throw a can of CoM soup into a casserole anymore. This CoM soup recipe is so easy (like, less than 15 minutes, start to finish!) and it makes the equivalent of 2 cans of Cream of Mushroom soup. If you don’t use it all immediately, put in an airtight container and refrigerate for up to a week.

Ingredients:

  • 4 oz. white mushrooms, chopped fine
  • 1 Tbs. butter or olive oil
  • 1/3 c. superfine rice flour (I use THIS one)
  • 1 1/4 c. vegetable or mushroom broth
  • 1 c. heavy cream or nondairy milk (I’ve used soy and coconut milk with good results)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp...
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Gluten Free Raspberry Cream Sweet Rolls

raspberry cream sweet rolls
This past weekend I picked a ton of raspberries at a friend’s house. I made two batches of jam and had about 1/3 cup that wouldn’t fit into a jar. I took that and decided to make raspberry cream sweet rolls. I hope you like it!

Roll Dough:
2/3 c. milk (I used almond milk)
1/4 c. sugar
1 Tbs. yeast
2 Tbs. butter or nondairy butter
1 egg
1 1/2 c. gluten free flour mix (I use this one)
1/4 c. sorghum flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
– Heat milk to 110 degrees F and mix in sugar and yeast. Let sit until yeast bubbles and “grows”.
– Mix remaining ingredients in a mixer until well incorporated.
– Spray a piece of wax paper with nonstick spray, spoon dough onto wax paper and top with another sprayed piece of wax paper...

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Toasted Coconut White Chocolate Cookies

cOCONUT WHITE CHOCOLATE CHIP

The other day I wanted to make chocolate chip cookies, only I discovered that I didn’t have any chocolate chips. I had white chocolate chips though, so I decided to make macadamia white chocolate chip cookies. Then I discovered that I didn’t have any macadamias! I found some coconut and decided to make do with what I have…and I came out with a gluten free cookie that even my gluten-loving husband ate (and ate lots of them)! These cookies were inspired by Baked by an Introvert.

Ingredients:

  • 1 cup sweetened flaked coconut
  • 1-1/2 cups gluten free flour blend (I use this one. If your flour blend doesn’t include xanthan gum, add some according to package directions)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter
  • 1/2 cup granulated sugar
  • 1/2 cup packe...
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Gluten Free Mocha Cupcakes w/Espresso Buttercream

chocolate cupcakes with espresso buttercream
I learned of these cupcakes (from Brown Eyed Baker) from my neighbor, and I’ve since turned these into a gluten free version, with dairy free and egg free alternates.

For the Cupcakes:
1 1/4 cups gluten free flour
⅓ cup unsweetened cocoa powder
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2/3 cup  milk (canned, full fat coconut milk works)
½ cup strong brewed coffee, at room temperature
1 package Starbucks via instant coffee
1 tsp. vanilla extract
½ cup (1 stick) butter, at room temperature (you can also use non-dairy butter)
½ cup granulated sugar
½ cup light brown sugar
1 egg (you can put 1 Tbs. fax meal into 3 Tbs. warm water and let sit until it turns into a gel as an alternate)

For the Espresso Buttercream Frosting:
1 cup (2 sticks)...

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