The Effortless (AND CHEAP!) Gourmet

My boyfriend, bless his heart, is determined to find allergen-free recipes for foods that are typically allergen-laden.  I think it's his goal to find how to make me egg-free eggs (I can't have tofu, so it's harder than you'd think).  I don't know if he'll figure it out, but he certainly got two things down perfectly: eggless Hollandaise sauce and egg-free, soy-free mayo.  I cannot take credit for these recipes...he found them, tried them, adjusted them, and then fed me them all on his own.  But they're fucking incredible, so with his permission, I'm sharing them with you:

EGG-FREE, SOY-FREE MAYO

1 cup water
2 tbsp corn starch
1.2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1 1/2 tbsp lemon juice
1 tbsp honey
1/4 cup olive oil 

Combine the corn starch, dry mustard, garlic powder, onion powder, and sea salt.  Whisk them together, or better yet, put them in a tupperware, put on the lid, and shake until well combined.  Then pour the water into small saucepan.  Whisk in dry ingredients, place over medium heat, and cook until sauce begins to thicken, about 3 minutes.  STIR CONSTANTLY.  Once the sauce has thickened, stir in the lemon juice, honey, and olive oil.  Whisk together for about a minute, and then pour into an air-tight container.  It will take about 2 hours to fully cool in the fridge, and can be used/stored for up to 2 weeks.

As for the Hollandaise, that was absolutely divine over steamed asparagus.  We paired it with a light pasta dish.  Now, for those of use who are on a tight budget, let me let you in on a little secret: grocery store "manager specials"!!!!  Seriously, we've found gourmet ingredients on serious discount at our local Kroger...just look for the bright orange sticker.  Our find for this meal was shredded asaigo cheese (normally $4) marked down to $1.39.  WIN.

SIMPLE SHRIMP PASTA WITH CHERRY TOMATOES AND FRESH BASIL (SERVES 3)

1 box quinoa pasta, boiled and strained
15-20 medium shrimp, peeled and deveined
1 box cherry tomatoes, halved
6 cloves minced garlic
1/8 cup balsamic vinegar
1/8 cup olive oil
6 large leaves fresh basil, chopped
Grated parmesan, asiago, or romano cheese for on top (to taste)
salt and pepper to taste (may also add cayenne pepper, red pepper flakes, Italian dry herbs, etc)

First things you want to do are to get the water for the pasta boiling and the shrimp ready to go.  Throw some salt and pepper on those shrimp before you cook them, and then toss them in a hot frying pan with a thin layer of olive oil for about a minute on each side.  Once the shrimp are opaque and pink, pull them out and set them aside.  Then put your measured olive oil in the frying pan, heat it, and toss in the garlic.  Only allow the garlic to cook for about a minute, then throw in your tomatoes.  As they simmer, add in the balsamic vinegar and spices.  Use the olive oil and vinegar to taste...you can always add more if you want, but you can't take extra out!

When the pasta is cooked and strained, throw it back into the empty pot and toss in the tomato mixture.  Then add the shrimp and basil, tossing until the pasta is coated.  If you need more olive oil or vinegar, now's the time to add it in.  Finally top with your choice of cheese and enjoy!

It's a super simple recipe...it's flavorful and a little sweet, and it's actually really healthy!  Shrimp and other shellfish have a TON of protein, and olive oil has essential fats.  But if you can't find shrimp on sale, you could make a similar dish with chicken...OR try adding some cannelini beans for protein instead.



STEAMED ASPARAGUS WITH EGGLESS HOLLANDAISE

1 bunch asparagus, steamed
1 1/2 tsp white vinegar
1/2 cup milk
2 1/4 tsp corn starch
1 clove minced garlic
1/4 tsp dry mustard
1/4 tsp onion powder
1 tbsp fresh lemon juice
2 tbsp unsalted butter OR Earth Balance soy-free buttery spread
dash of cayenne pepper
salt and pepper to taste


Put all the ingredients in your trusty blender EXCEPT the butter, garlic and cornstarch.  While pulsing to mix it evenly, microwave the butter and garlic until melted.  Then add the melted butter and garlic to the blender and blend until thoroughly combined.  Whisk in the cornstarch and make sure its completely dissolved.  Then, transfer the mix to a small sauce pot and heat to a simmer, stirring gently.  Once the sauce thickens, remove from heat to complete thickening process.  You can continue to heat and cool it to both keep it warm AND the right consistency.  Pour over steamed and strained asparagus and eat ASAP...Hollandaise will cool really quickly.



Those dishes in a restaurant would probably be about $20 a plate, and closer to $25 with the shrimp.  We added up the costs and we estimate $5 a plate (for 3 people) for us to make it at home (remember, we got a bunch of things super on-sale).  Delicious, healthy, allergen-free, and cost effective.  Now that's what I call guiltless gourmet ;)

Breakfast Smoothies - the perfect fuel

I recently took up running again after about a year-long hiatus.  I got a stress fracture in my foot from trail running last spring, and although it still bothers me from time to time, I've decided that it can no longer be an excuse for me to avoid the gym.  I'm feeling excellent about my progress, especially since I have the opportunity during the summer to really devote mental time and energy toward improving my fitness.

Although I'm eating completely allergen-free, I found that the exercise was NOT helping my digestive tract.  My boyfriend suggested that I start drinking breakfast smoothies, and it has been an absolute revelation!  Greek yogurt and skim milk for protein (a lot of store-bought smoothies or shake powders are loaded with allergens and harmful additives...steer clear of those if you can), fresh summer fruit for healthy carbs, oatmeal for fiber, and local honey to help with my seasonal allergies.  I have never felt so good!

I have always been reluctant to become a smoothie drinker because they can be very high in calories and sugar.  Jamba Juice regularly comes up on "Eat this, not that!" as having some of the worst drinks in America.  However, when you're putting smoothies together yourself and you know what's going in them, it can be delicious, healthy, and waistline-conscious.

OLIVIA'S OATMEAL SMOOTHIE

1/2  6 oz. cup Fage 0% Greek Yogurt
1/4  cup skim milk
3/4 - 1 1/2 cups fresh fruit - Just eyeball this.  I often use frozen berries because they aid in the texture of the smoothie, but I also add in fresh bananas, nectarines, peaches, and plums.  Use whatever you have and like.
1-2  tsp local honey
1/3  cup whole oats/uncooked oatmeal

My blender is a pain in the ass, so I add the ingredients one or two at a time to ensure even blending.  If you have the same problem, add the liquidy ingredients and non-frozen fruit first...add the frozen fruit and oats last.  The texture is a bit lumpy I'll admit, but the flavor is divine and I seriously am astounded at how I feel throughout the day.  I skipped a couple days here and there in lieu of toast or just a yogurt, and there is a major difference in my energy level.  AND when I eat my morning smoothie, I stay full until after my afternoon workout, meaning I'm not going to the gym with a belly full of lunch or snacks.  It's not bad at all in calories, contrary to popular belief...all those ingredients add up to between 200 and 300 calories depending upon what fruit you add. Oh, and if you're vegan, you can substitute any alternate yogurts/milks (rice, almond, soy, coconut) OR use peanut butter instead for protein.  It's simple, delicious, and an efficient way to start your day :)

Try it out...hope it gives you the same outstanding results!

Inexpensive, Quick Summer Meals

I just moved to Indiana to return to school, and when I heard there was a weekly summer farmer's market, I made it a priority to go my first week here.  Not only do you find top quality produce and support your local farmers, but you usually get some insane deals.  I got all kinds of delicious fruits and veggies, including farm-fresh tomatoes and raspberries...some of my favorites!  And while I'm sure I could develop a billion fancy feasts with my fully-stocked fridge, neither my boyfriend or I had the energy to cook a real meal on a 90-degree day.  We ended up making something super tasty and fairly quick to throw together, which sometime seems impossible on those endlessly hot days in July and August.  Here's the menu:

EASY MICROWAVE QUESADILLAS

2 corn tortillas (per quesadilla...we each had 2 quesadillas)
1 handful shredded cheese (store-bought will save you time and washing a grater, but its more $)
1 cooked chicken tenderloin (see below)
1 tsp chopped red onion 
1 wedge fresh lime
any other veggies or condiments you might want to include, such as salsa, cilantro, corn, etc.  

The first thing to tackle would be the chicken.  If you want an even quicker meal, you can use canned beans for protein instead of meat.  But we had a whole bag of frozen chicken tenderloins, so we figured we'd better use them.  Make sure to at least salt and pepper each tenderloin before cooking them...this seals in and enhances the flavor of the meat.  We also added a little garlic powder and cayenne pepper for zest.  I'd add seasoning to beans before adding them too, otherwise they'll probably be a little bland.  Then assemble the ingredients between the tortillas (except the lime) and microwave until the cheese is melted.  That's pretty much it!

RASPBERRY AND GOAT CHEESE SALAD

3 torn romaine lettuce leaves (approx)
1 handful red raspberries
2 tsp chopped red onion
1 oz. goat cheese
choice of dressing to taste (see below for my lemon honey mustard vinaigrette)

It's a salad...you know what to do!  Although, those of us who suffer from soy allergies have a tough time with bottled salad dressing.  This recipe is my favorite...give it a try!

LEMON HONEY MUSTARD VINAIGRETTE
1/2 fresh lemon
2 tsp olive oil
1-2 tsp dijon mustard
1 tsp honey (I used local honey I got from the Farmer's Market!  NOTE that local honey can help combat seasonal allergies!) 
Salt and pepper to taste

ENJOY!!!!

snacks

The hardest thing about having food allergies is being able to snack.  Finding quick munchies on-the-go or things to shove in your mouth before you run out the door (that's what she said) is a serious challenge.  And for those of us who are concerned with eating wholesomely and getting the best and balanced nutrition packed in every little bite, choosing wisely becomes tedious. 
Some of my favorite quick snacks include:
low fat cheese sticks from Whole Foods or Trader Joe's
clementines ESPECIALLY now that they're in season
Wallaby yogurt (I'm a total sucker for this brand, and if you haven't tried it, go to Whole Foods...it's only $.99 per cup and they have deliciously unusual flavors)
allergen-free cereal
dried fruit
...and corn chips with hummus.  

Now I used to exclusively buy the Trader Joe's jalapeno and cilantro hummus or Tribe brand jalapeno hummus because I really like that southwestern flavor when I'm eating it with corn chips.  Also, I'm just an absolute fanatic when it comes to spicy food.  But today I realized that I'm out of hummus and that I had both a can of jalapenos and a can of garbanzo beans.  So, if you want a high-protein snack to tide you over this week, grab your food processor and try out this recipe:


Note: this recipe is tahini free, so it is safe for people with sesame allergies
JALAPENO HUMMUS

1 can drained garbanzo beans
1 clove fresh garlic
2 tbsp olive oil
1 whole canned jalapeno pepper, or as many canned sliced jalapenos as you wish
juice of 1/2 lemon
2 dashes of cumin
salt and pepper to taste

Put it all in your food processor and grind it as finely as possible.  Stir it a few times to make sure all your beans, peppers, and garlic get chopped evenly.  Transfer to a tub and refrigerate OR transfer to several small tupperware containers for a quick on-the-go serving to throw in your lunch box.  Oh, and if you don't have a lunchbox, go to Whole Foods...they might be hiding one behind the customer service counter if they're not on the floor.  Whole Foods has insulated lunch boxes for literally like, $2.  Then run to Target and get some little ice packs.  I use mine pretty much every day and it has made eating when not at home a complete walk-in-the-park :)

from No Mein to Lo Mein (sorry...I know its corny but I couldn't resist...)

I love greasy Chinese(-American) food...the greasier the better!  But also the more painful later on :(
I've pretty much put a self-imposed ban on all Chinese and Japanese food because of all the soy, egg, wheat, and rice...it's chalk-full of allergens for me, and it's just brutal on my weak-ass tummy.  I had always wanted to try to make some of my favorite dishes on my own, but you just can't get the flavors right without soy....UNTIL NOW!!!!!  Introducing Coconut Aminos to the soy-allergic population!  I stumbled upon this little bottle in Whole Foods while I was looking at all the fun Asian cooking sauces I couldn't use.  It tastes a lot like soy sauce, but it's made from coconut.  Imagine if Bragg's Liquid Aminos and Soy Sauce had an allergen-free baby.  It's not cheap, but mixed with some chili sauce, ginger, honey, and citrus, it makes a BANGIN' base for stir fry dishes.  So go get some and then try my Lo Mein.

ALLERGEN-FREE LO MEIN (SERVES 2)

1 - 1 1/2 cups cooked Quinoa or corn spaghetti, cooked with 1 bouillon cube - DO NOT COOK ALL THE WAY...it will continue cooking in the stir fry pan, and you don't want the noodles to fall apart
2 tbsp olive oil
1/4 cup chopped bell pepper (any color)
1/4 cup chopped onion
1/4 cup chopped mushrooms
1/8 cup chopped carrots
1/8 cup chopped celery
2 cloves garlic, minced
4+ tbsp coconut aminos (to taste) mixed with 2 tsp honey, 1 tsp Sriracha or chili sauce, and 1-2 tsp fresh lemon or lime juice
1/4 tsp ginger powder OR fresh minced ginger
1/4 tsp curry powder

First, cook your spaghetti to the al dente stage in water with 1 bouillon cube (I use Rapunzel brand vegan bouillon).  Drain, rinse, and set aside. 
While that's boiling, you can chop up all your veggies.  These measurements are very loose...use whatever veggies you've got that you want to include, and you can always add more or less.  Mix the coconut aminos, honey, chili sauce, and spices in a separate bowl and whisk/fork them together.  When your pasta is cooked and the veggies are ready to go, heat up the olive oil in a large frying pan or wok over med-high heat.  Add the garlic and then the onion, and cook until translucent.  Then add the celery, carrots, peppers, and mushrooms each in turn.  Keep stirring it around, making sure all the veggies are getting cooked and coated in oil.  They can maintain a little of their crunch for texture...they don't need to be cooked till soft.  Then add your noodles, give them a stir, and promptly add your sauce.  You only want to cook all the ingredients together for a minute or two...no mushy noodles!  You can top with bean sprouts if you'd like.  If you want a Thai twist, try adding fresh basil and chopped peanuts.  And if you're egg tolerant, scramble an egg with your veggies, as that's the traditional method.

Yay for AF Asian-American goodness!!!!

things to be thankful for...

Okay, my creativity and hope for an allergen-free life have been restored.  Yes, I know I've been fallen off the face of the planet these past few months, but this Thanksgiving turned it all around for me.  Be prepared for new and improved allergen-free recipes :)

Backstory: I'm currently in a long-distance relationship, and the only option for me and my man to see each other this month was for us to both hike it to his parents' house in Stockton, CA, for Thanksgiving.  Luckily for me, his mother is a huge health food fanatic and was very supportive of us making allergen-free meal options for me.  Luckily for them, the allergen-free options were as good if not better than the traditional dishes.  Allergen-free Thanksgiving Dinner For the Win!!!!!

Here's what we made: Allergen-free, gluten-free cornbread stuffing, homemade cranberry sauce, turkey (obvi) and AF gravy, yams, and then AF dual-layer pumpkin cheesecake pie.  It was totes amazeballs USA.


ALLERGEN-FREE, GLUTEN-FREE CORNBREAD STUFFING

1 bag Bob's Red Mill Gluten-free Cornbread mix
1 1/2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1+ cup chicken broth
3 tbsp butter
salt, pepper, sage, thyme to taste (don't be stingy)


First, you have to make the cornbread the day before.  The package calls for eggs and milk to be added...just use allowed milk and the Ener-g Egg Replacer.  Bake it in a loaf or cake pan as the package directs you, and then let it cool for a few hours.  When it's completely cool, cut into crouton-sized cubes and lay out to dry overnight.  If you don't have the time, spread the cubes out on baking sheets and toast on about 325F, but make sure not to burn them.

Once you have your crunchy cornbread cubes all set, chop up your veggies and gather your spices.  Melt the butter in a large pot.  When it's lightly sizzling, add all the veggies and simmer them until they're tender.  Then add your spices (I'd recommend a teaspoon of each to start) and your bread cubes.  Stir gently until completely blended, then add the broth and more spices.  If you're using high sodium broth, be very careful about how much salt you add with your spices!!  We found that 1 cup of broth wasn't enough, so we added it in 1/4 cups until it was the right amount of mushiness.

Once all your ingredients are combined and spiced to taste, transfer to a greased baking pan and bake at 350F for 20 minutes covered, then another 20 mins uncovered.  It's bangin.  Enjoy!


HOMEMADE CRANBERRY SAUCE

1 bag (12 oz) fresh cranberries
1 cup OJ (I recommend Trader Joe's fresh squeezed in the jug, no pulp)
1 cup sugar

Pour the OJ into a saucepan and warm over medium heat.  Stir in and completely dissolve the sugar.  Then add the cranberries and cook them until they all pop (about 10 mins).  Transfer to a Pyrex bowl and let stand to cool to room temperature, then chill in the fridge until you're ready to serve.  It's a fantastic recipe and it's the easiest thing in the world.


ALLERGEN-FREE GRAVY

Now I'm no expert on cooking turkey, but my man's mom is.  And when she realized that her usual gravy recipe called for regular wheat, she flipped and asked me what to do.  Then she decided to just try it with cornstarch, and guess what??  It worked beautifully!  So just take your drippings and add cornstarch over low heat until it reaches the desired consistency...I'd say add it by the teaspoon or tablespoon and whisk it in.  She made it...I didn't.  But it was tasty :)


YAMS

I hope J's mom doesn't mind me sharing her secret recipe, but these were PERFECT.  You could do this with sweet potatoes too.  Simply take each potato, poke it about 6 times with a fork, rub the skin in canola oil and wrap in foil.  Bake until tender...and they will be VERY tender!!!


ALLERGEN-FREE DUAL-LAYER PUMPKIN CHEESECAKE PIE

1 allergen-free pie crust (we used almond flour and it was FANTASTIC...see recipe below)

4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened

1 Tbsp.  cold fat-free milk

1 Tbsp. sugar

1-1/2 cups  thawed Lite Cool Whip

1 cup  cold fat-free milk

1 can (16 oz.) pumpkin

2 pkg.  (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1/4 tsp. ground cinnamon

1/8 tsp.  ground ginger 

1/8 tsp. ground cloves 

First, you need to make the pie crust.  You can use any allergen-free pie crust, but this almond flour crust worked super well because it's press-in (no rolling required!) AND because the flavor and texture are very similar to a graham cracker crust.

ALMOND FLOUR PIE CRUST

1 1/2 cups Almond Flour (I use Bob's Red Mill available at Whole Foods)

1/4 tsp sea salt

1/4 tsp baking soda

1/4 cup grapeseed oil

2 tbsp agave nectar OR maple syrup

1 tsp vanilla extract

Preheat oven to 350F.  Combine almond flour, salt, and baking soda...set aside.  In another bowl, whisk together the oil, vanilla, and agave or maple syrup (we used maple syrup instead because my boyfriend is allergic to agave...it worked perfectly!).  Stir the wet mixture into the dry ingredients bowl and mix thoroughly.  Then press the dough into a pie dish, spreading it as evenly and thinly as possible.  Bake 10-15 mins until golden brown and cool completely before filling.

Then, you make the two-layer delicious pumpkin cheesecake filling: Beat Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in (do not beat) whipped topping. Spread onto bottom of crust. Pour 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Spread over Neufchatel layer.  Refrigerate 4 hours or until set.


So there you have it.  A delicious and easy AF Thanksgiving dinner.  It required minimal extra preparation...we made the pie crust and stuffing a day ahead so the oven could be completely devoted to the turkey.  I swear, it was so easy and fun to cook with him and his family, and it was because they were supportive and willing to experiment.  I was fully expecting one or more of the recipes to completely flop, but they all turned out GREAT!  Here's hoping this kicks off a fantastic AF holiday season :)

food boredom

So I've hit a serious food-wall.  I have had no desire to cook or be creative in the kitchen for the past couple of months.  It all started when my schedule got shook up after graduation, and it was perpetuated by traveling and performing.  I've learned that when ANYONE offers me a way out of having to cook for myself (and mostly out of having to dirty dishes that I'll later have to clean, because I HATE doing dishes), I jump at the opportunity.  So when you're never home because you're always in rehearsal, eating out becomes the standard.  And this is a HUGE challenge for someone with food allergies.

If you have a mild case of food allergies or food sensitivities, you know that occasional cheating is sometimes worth it.  Suffering through a mild case of indigestion is worth having that croissant with your coffee or that gluten-filled beer with lunch.  Inevitably, these choices are unhealthy and have ramifications that you never really consider at the time.  But once you cheat a little here and a little there, it snowballs into cheating everyday out of convenience.

This is where I found myself before I came home to Rochester two weeks ago.  I hated to be the wet blanket, constantly having people ask me what they could make me or trying to accommodate me, but never quite being able to do it properly.  But you want to reward their effort, so you eat the wheat-free but rice-filled crackers or pasta.  And where has two months of this behavior gotten me?  My tummy is angry and my energy level is at a record low.  I'd love to blame it on summer, but I know it's what I'm putting in my body. 

But how do I get back on the wagon?  I think the answer is small steps.  For instance, last night I went over to my best friend's house for dinner.  Her father is an amateur chef, and he loves using his fancy kitchen toys and complicated recipes to wow his family and friends (and he does...his cooking has been rocking my world since the 6th grade).  My friend, a food allergy sufferer herself, asked me if I could eat cous-cous, because he was planning on making a Moroccan cous-cous dish.  I seriously debated just going along with it, but I stood up and said, "No, I can't, but I could substitute quinoa.  Why don't you just set aside a small portion of the spices and ingredients, and we can add some to cooked quinoa?"  Score one for getting back on track!

Another good way, now that it's summer, is to rely on fresh, seasonal dishes to fill you up and not worry about cooking so much.  I adore salads and since they require very little forethought, they're perfect for someone who's currently lacking lots of creativity.  One that I've been making almost every day is a simple romaine, tomato, basil, extra-sharp cheddar cheese, and hot banana pepper salad.  I dress it with olive oil, balsamic vinegar, salt and pepper.  It might sound odd, but 1-2 oz. of cheese gives you protein and makes it filling.  This is also good if you're on a budget, since cheddar is more wallet-friendly than fresh mozzarella. 

Other salads/dishes you could try:

- Cucumber salad: 1 whole cucumber sliced thinly.  Dress with olive oil, red wine vinegar, and salt.  You can also add minced fresh dill if you'd like.
- allergen-free pasta salad: mix cooked pasta (any shape will do except spaghetti) with chopped red onion, cubed cheddar cheese or crumbled feta, black olives, chopped tomato, and chopped bell pepper.  I used to just marinate it in store-bought Italian dressing, but almost ALL bottled salad dressings contain soy.  I now dress it with a balsamic dressing (approx 1/4 c. balsamic vinegar, 1/4 c. olive oil, rosemary, salt, pepper, red pepper flakes (all to taste), 1/2 tsp minced garlic, splash of lemon juice).
- a simple fruit salad with local, in-season fruit.  Hit up a Farmer's Market for super fresh and affordable produce.
- Watermelon.   Not a salad, but it's seriously one of the best fruits of summer.  It fills you up, its super refreshing, and its low in calories.  Go get some! (that's what she said).
- Tabbouleh: this cold salad dish is traditionally made with bulgar wheat, but is really bangin' with quinoa.  You can modify this recipe however you'd like, but this is how I make it:

TABBOULEH:
1 cup dry quinoa, cooked (makes approx. 4 cups)
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/8 to 1/4 cup chopped olives (kalamatas work best)
mix these together and then dress with the following (mix and marinate the dressing FIRST, then let it set while you cook the quinoa and chop the veggies)
1 minced shallot
1/4 cup lemon juice
1/4 cup olive oil
1-2 tbsp. chopped fresh parsley (curly or flat leaf work, although I usually use flat leaf)
1 tsp dried mint
salt and pepper to taste
Mix all of the ingredients together in a large bowl and refrigerate.  I think it tastes great hot OR cold, but it's supposed to be served chilled.


Ok, I think that's all I've got for today.  Next on my list is finding a recipe for allergen-free angel food cake and a post about vegetarian/allergen-free grilling.   I wanna make strawberry shortcake someday soon, and I've eaten some killer grilled dishes recently that I'd love to share :)

NO RICE no longer means NO SUSHI...

People can't believe I'm allergic to rice.  Even my allergist was shocked when the skin test came up positive.  Rice allergies are incredibly rare, and this situation is only made worse by my inability to eat soy or wheat.  Most gluten-free and wheat-free products are produced in facilities that eliminate soy and other common allergies in order to serve both celiacs and food allergic people with their products.  But what about us rice people?!?  Well, we're out of luck.  Almost every wheat- and soy-free packaged product uses rice flour.  Crackers, pastas, breads, cereals...you name it.  And I have to admit, the biggest blow...the worst part of this entire situation...is that I can't eat Asian food.  Or so I thought.

Sushi and Indian food are pretty much my favorite things in the entire world.  And while I have yet to really tackle substitution in Indian food, I have made successful allergen-free sushi.  I know that there probably aren't many people who can't eat rice like me, but there are plenty of people who want alternatives to bleached white rice.  White rice is devoid of nutrition and is a simple carbohydrate, meaning that your body converts it into sugar quickly, leaving you hungrier faster.  Quinoa is a whole grain, forcing your body to work harder to get the nutrients, which leaves you feeling fuller for longer AND not causing such drastic spikes/dips in blood sugar.  Also, quinoa is high in protein, which is excellent for vegans.  Anyway, give it a shot if you're looking for a culinary adventure!


QUINOA SUSHI
1 cup quinoa
2 cups water
1/8 cup of apple cider vinegar
1 tablespoon of sugar
1 teaspoon of sea salt


Place the quinoa and the water in a saucepan and bring to a boil.  Then cover and reduce heat, simmering for approx. 10 minutes or until the quinoa has absorbed all the water.  Quinoa is cooked when the little round casings separate from the grain.

In a separate bowl or saucepan, heat the vinegar and then add the sugar and salt.  Stir until all the sugar and salt dissolve, then pour the vinegar mixture into the quinoa in small batches, making sure to coat it evenly.

Once the quinoa is ready, you can assemble your sushi.  I usually julienne carrots, cucumber, and avocado to put inside, but have also put cooked sweet potato in them.  I hear jicama is yummy in sushi, and I'm sure there are other fun things you can use.  Anyway, look at some sushi websites or on YouTube for instructions on how to roll sushi if you've never done it.  It's tons of fun and makes for an excellent dinner party or home-date.

The traditional condiments served with sushi are soy sauce, wasabi and pickled ginger.  I highly recommend you get the wasabi and ginger in addition to your sushi nori (the seaweed wrapper) since they are flavorful and GF/AF/vegan...that is, if your taste buds can handle them.  Soy sauce is another story.  The last time I made this quinoa sushi, I found a recipe for a mock soy sauce.  It was...okay.  I'm in the process of perfecting the recipe and will post a successful recipe when I've figured it out.  But in my opinion, the best sushi condiment is spicy mayo* (2 tbsp veganaise/allowed mayonnaise with 1 tsp Sriracha sauce).  You can either dip your rolled sushi into it or use it inside the roll, as sushi chefs do in spicy shrimp rolls and such.

Ok, it's too late for me to be salivating this much.  I'm gonna go to bed now :D

*See my post of AF/GF/vegan burgers for more info.

Maple Memories

I am incredibly lucky to have grown up in a household where we used only real maple syrup, and not pancake syrup with lady-shaped bottles.  My brother and I were extra fortunate because my mother made us breakfast every day before school.  And whenever my mom made pancakes, waffles, or french toast, they were always served with fresh maple syrup.

While I was enjoying homemade Bisquick pancakes in the suburbs of Rochester during the week, I would spend time with my father in the farm country nestled between the Finger Lakes a couple of weekends a month.  He rarely cooked, but he had an appreciation for good food that he fostered in me from a young age.  Each February, he and I made a pilgrimage from Livingston County into the dreaded boonies of Southwestern New York State.  In the small town of Angelica, NY, is a restaurant called The Maple Tree Inn.  This tiny diner sits on a working maple farm and is open only for 6-8 weeks a year.  In the dead of NY winter, people stand in line for hours outside the door waiting to get in to eat.  The menu is incredibly simple...they only serve breakfast food and their claim-to-fame is their buckwheat pancakes.  I swear they are the most delicious pancakes I've ever had in my entire life, and they were always paired with combos of farm-fresh eggs, bacon, sausage, and of course, their very own maple syrup made in the basement of the restaurant.  It's an incredible operation.

But the last time I made it to the Maple Tree Inn was well before high school, and I had pretty much forgotten about buckwheat pancakes until about a year ago when all this food allergy diagnosis stuff was finally getting settled.  I've been searching around for a while to find a good buckwheat pancake recipe that emulates the amazingness of the Maple Tree Inn, and I've at least got a good start here:

BUCKWHEAT PANCAKES 
*note that buckwheat is NOT derived from wheat and is safe for people who can't have wheat and/or gluten products*

(serves 2 people)

1/2 cup buckwheat flour
1/2 cup barley flour or oat flour (see note below) 
1 1/2 tsp baking powder
1/4 tsp kosher salt
1 tbsp canola oil or melted Earth Balance
1 1/2 tsp Ener-G Egg Replacer mixed with 2 tbsp. organic almond milk/AF milk
1 cup organic almond milk/AF milk (you can use rice, oat, soy, hemp, or cow's if you'd like...I'm not allergic to hemp, almond, or oat so those are the milks I use)
2-3 tbsp agave syrup (start with one and add another if the batter isn't sweet enough for you)
Real grade-A maple syrup (NOT pancake syrup).  Whether drizzling on a light layer or drowning your pancakes in it, real maple syrup makes the dish so make sure you get the good stuff.  You can also enjoy these pancakes with Earth Balance if you like buttery hot cakes.

NOTE: If you have celiacs and cannot have barley or oat flour, substitute with your favorite alternative flour.  If you're not allergic to tree nuts, try out almond flour.  Otherwise, bean flour or rice flour would be appropriate, but add 1/4 tsp xanthan gum if you're using a gluten-free flour.

the elusive allergen-free, gluten-free, AND vegan burger

I thought veggie/vegan burgers were out of the question for me.  I soooo wanted to be able to enjoy eating burgers and sandwiches with my friends and girlfriend (who would eat a cheeseburger everyday if I'd let her).  I had pretty much forgotten about them, resigning myself to eating portobella mushroom caps instead of burgery things, but a vegan friend of mine shared this recipe with me, which I then adapted for my own needs. 

ORIGINAL:
1 cup chickpeas
1/4 cup veggie broth
2 cloves garlic
zest of 1 lemon (optional)
1/8 tsp dried sage
1/4 tsp thyme
1/4 tsp paprika
(1/2 cup vital wheat gluten) - can't have
(1/2 cup bread crumbs) - can't have



MY VERSION OF AF, GF, Vegan BURGERS:
1 cup drained and rinsed canned chickpeas (these are already cooked...if you want to use dried chickpeas, soak them in water over night)

1/4 to 1/3 cup water with 1/2 a vegan bouillon cube (I do this simply because most prepackaged veggie broth has additives I don't like and tastes like ASS.  The "Rapunzel" brand vegan bouillon cubes are really excellent...look for them at Whole Foods).
1 clove minced garlic (it's too garlicky with 2 cloves in my opinion)
juice of 1/2 lemon
1/4 tsp dried thyme
1/4 tsp paprika
1/2 tsp chili powder
1/2 cup corn crumbs (these are surprisingly easy to find in any grocery that has a gluten free section...they're an excellent substitute for bread crumbs in all sorts of recipes)
1/8 cup tapioca flour (If the batter still seems too wet, keep adding flour by the tbsp until it can be clumped into a ball or patty shape...you shouldn't be able to pour this burger batter into a pan like pancakes) 
salt and pepper to taste

First, mash the chickpeas either by hand with a potato masher or in a food processor.  A few chunks are okay...the consistency isn't going to be exactly like a burger, so resign yourself to that before you start.  Then just mix everything else together.  It's going to be sticky, like bread dough that is too wet to knead.  That's okay...just make sure ALL the tapioca flour is incorporated.   Form a burger-sized patty and fry it in a hot pan with a thin layer of olive oil.  It takes about 7 minutes to cook (3.5 mins on each side).  If you're grilling outside, I'd recommend frying them enough so they're no longer sticky/they have a thin crusty layer and then throw them on the grill for a few minutes (I have yet to grill them, so you might want to play it safe and put tin foil under them so they don't crumble into the coals or something).

These burgers are tasty and dense...this recipe makes 2-3 medium sized patties.  Stick them between your favorite GF/AF bun, two slices of allowed bread, or just eat them with a fork and knife sans bready products.  I LOVE to eat these with a few slices of fresh tomato, bean sprouts, spinach, and spicy mayo.  Sometimes I cheat and eat the vegan mayo that has soybean oil in it, but if this is no good, google a recipe for cashew mayo and make it yourself (or, if you aren't vegan and can eat eggs, just eat the regular stuff).  All I do to make spicy mayo is mix about 2 tbsp of veganaise/cashew mayo with about 1 tsp of Sriracha sauce (otherwise known as Spicy Rooster sauce).  This stuff is bright red and hella spicy, but it's soooo delicious.  I love spicy foods, so keep that in mind when you're adding the chili powder to the burger batter.

Enjoy!