Recipes

Vegan mac and cheese, dairy free soy free, made with pumpkin!
I assure you it is delicious if not just like the real thing, much better for you and a great use for that frozen squash.  If you don't have nutritional yeast, it's still good, but the yeast gives it a nice cheesy flavor.  If you do stock a full line of vegan dairy foods like we do, I recommend adding some vegan provolone, cream cheese, cheddar, or other creamy substitutes.  If you are not strictly vegetarian or vegan, you might add a chicken bullion cube for even better flavor. Here you go:

2 Tablespoons olive oil or Earth Balance spread
2 Tablespoons flour
1-2 cups squash or pumpkin puree (I use neck, fairytale, cushaw, but any will do)
1 cup milk (rice, coconut, soy or regular depending on your needs)
2 Tablespoons nutritional yeast or brewers yeast
1 clove garlic (or 1 teaspoon dried)
1 small onion minced (or 1 Tablespoon dried)
1/2 teaspoon nutmeg
1/4 teaspoon ground chile powder (I use ancho or guajillo)
Salt and pepper to taste

Heat oil over medium heat.  If using fresh onion/garlic, saute briefly then add flour.  Stir for a few minutes to form a roux, then slowly add pumpkin and milk, stirring constantly until incorporated and thick.  Bring to a boil, then stir in remaining ingredients and reduce heat.  Cover and simmer for 15 minutes, stirring occasionally.  For the creamiest texture, pour into a blender and puree for a minute or two.  Pour over your favorite pasta and enjoy, and don't feel guilty about eating a pound of mac n cheese!

Grilled peach and malabar spinach salad:
1 peach, sliced and grilled lightly on each side
fresh sweet red pepper, sliced
1 bunch whole malabar spinach leaves, 2-3 inches in size
1/2 cup cottage cheese, feta, or parmesan (or all three!)
balsamic vinaigrette 

Hot sauce base recipe
3 cups peppers, halved, stemmed and seeded
1 cup water
1tsp salt
   Cook for 30 minutes over medium heat, then place in blender and puree.  Return to saucepan, pressing          mixture through a fine strainer and add
1/2 cup white vinegar
1tsp salt
  Cook on medium-low until desired thickness is reached.

We have found little in the way of recipes for a allergen elimination diet.  After a few days, we are desperate to start eating well.  The one saving grace is bacon!  It is the only fat allowed.

2 sweet potatoes, peeled and cubed
1 T. bacon fat
1 T. pure maple syrup
1/2 t. salt

Stir together ingredients in a large baking pan.  Bake in 400 degree oven for 30-40 min until desired tenderness.

Apricot/peach compote:

1 fresh or frozen peach, sliced
1/4 c. dried peaches
1/4 cup dried apricots
1/4 cup water
1 T. white vinegar
1 t. sugar
1 pinch salt

Cook over medium heat until fruit is soft and tender and juice has reduced to syrup.  Chop if desired.

2 chicken breasts
1 T. bacon grease
pinch salt

Cook chicken in bacon grease until done.  Top with compote.

Asparagus, whole
1 T. bacon grease
1/4 c. water
pinch salt

Heat grease in pan to medium-hot.  Add asparagus  and toss for 5 minutes.  Add water and cover then steam for five minutes until water is gone.


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