Banana, Peach & Strawberry Smoothie

This smoothie requires a little preparation as you will need to peel the peach, but the result is well worth it.


1 1/4 c whole milk or soy milk
2 tbsp plain yoghurt
1 tbsp maple syrup
1/2 peeled and sliced banana
1/2 stoned, peeled, and chopped peach
3 hulled strawberries

• Place all the ingredients in a blender or food processor and process and combined and frothy.
• Pour into glasses and serve immediately.

serves 2
Source: 100 Best Smoothies & Juices by Love Food

Almond & Banana Smoothie

This is a great smoothie for those following a dairy-free diet, but there is certainly no compromise on taste.


scant 1 c whole blanched almonds
2 1/2 c dairy-free milk
2 ripe bananas, halved
1 tsp natural vanilla extract
ground cinnamon, for sprinkling

• Put the almonds into a food processor or blender and process until very finely chopped. Add the milk, bananas, and vanilla extract and blend until smooth and creamy.
• Pour into glasses and sprinkle with cinnamon.

serves 3-4
Source: 100 Best Smoothies & Juices by Love Food

Berry Smoothie

The berries give this smoothie a rich shade of pink, making it a great treat to serve at kids' parties.


1 1/4 c whole milk or soy milk
2 tbsp plain yoghurt
1 tbsp maple syrup
3 blackberries
3/8 c blueberries
1/4 c black currants

decoration: roasted sesame seeds

• Place all the ingredients in a blender or food processor and process until combined and frothy.
• Pour into tall glasses, sprinkle the roasted sesame seeds over the top and serve immediately.

serves 2
Source: 100 Best Smoothies & Juices by Love Food

Banana Breakfast Shake

Get your day off to a healthy start with this quick but nutritious banana shake. Bananas are a great source of potassium, which is said to play a role in controlling high blood pressure.


2 ripe bananas
3/4 c yoghurt
1/2 c skim milk
1/2 tsp vanilla extract

• Put the bananas, yoghurt, skim milk, and vanilla extract into a food processor or blender and process until smooth.
• Serve at once.

serves 2
Source: 100 Best Smoothies & Juices by Love Food

Pure Gold (Juice)

If your skin is looking tired and you're feeling listless, restore your natural glow and vitality with this power pack of vitamins.


1 slice of charentais or ogen melon, weighing about 4 1/2 oz
juice of  1 orange
juice of 1 lemon
1/2 c of carrot juice, chilled

decoration: orange slice

• Cut off and discard the melon rind, then coarsely chop the flesh, and put it into a food processor or blender.
• Pour in the orange juice, lemon juice, and carrot juice and process until thoroughly combined. Pour into a glass, decorate with an orange slice, and serve immediately.

serves 1
Source: 100 Best Smoothies & Juices by Love Food

Egg-nog Ice Cream Pie & Butter Rum Sauce

My personal favourite to make, my family loves it and requests that I make it EVERY year.


1 prepared graham cracker pie crust
Filling:
1 qt (1L) non-dairy vanilla ice cream (So Delicious)
1 vanilla bean (seeds only)
1 tsp freshly grated nutmeg
1 batch Butter Rum Sauce

• Preheat oven to 350F. Bake pie crust for 7-12 minutes until slightly golden and aromatic. Remove and let cool.
• Meanwhile, place ice cream in refrigerator or countertop until just softened. 
• Slice open vanilla bean and scrape out all seeds. In a food processor, add ice cream, vanilla seeds, and nutmeg. Process until seeds and nutmeg are incorporated into ice cream, working quickly so ice cream does not melt much. 
• Transfer into cooled pie crust, distributing evenly with a spatula. Cover pie and immediately place in freezer for a least 1 hour to harden. 
• To serve, let pie sit at room temperature for 5 minutes, then slice and drizzle with Butter Rum Sauce.

Butter Rum Sauce (wheat-free)

3/4 c plain or vanilla non-dairy milk

1-1 1/2 tbsp arrowroot powder

1/3 c unrefined sugar

3-3 1/2 tbsp Earth Balance Buttery Spread

1 1/2 tsp pure vanilla extract

1/4 tsp blackstrap molasses

1/4 tsp sea salt

2 tbsp rum (gold or dark)

• In a small bowl, combine 3 tbsp of non-dairy milk with arrowroot powder, mixing until well combined. In a saucepan on medium heat, combine arrowroot mixture wiht remaining ingredients, whisking to combine well. Bring mixture to a boil, stirring occasionally, then let it bubble slowly while stirring for another 30 seconds before turning off heat. Serve hot or warm.

Coffee Cake GF

Tasty as is, and more so when served warm.


1 1/2 c brown rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp guar gum
1/4 tsp salt
1/3 c soft butter
1/3 c granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/3 c plain yoghurt

Filling:
Mix together 1/2 c brown sugar, 1 1/2 tsp ground cinnamon and 1/2 c coarsely chopped walnuts.

1. Preheat oven to 300F. Grease bottom of 8-x8-inch pan.
2. In a small bowl blend together rice flour, baking powder, baking soda, guar gum and salt and set aside.
3. In mixing bowl cream butter and sugar until blended. Add egg and vanilla and beat until light and fluffy.
4. Add dry ingredients to butter mixture alternately with the yoghurt until mixture is blended, beginning and ending with the dry ingredients. 
5. Spoon half the batter into prepared pan. Sprinkle filling overtop. Cover evenly with remaining batter.
6. Bake 40 to 45 minutes. Place on rack to cool.

Yield: One 8-x8-inch cake

Source: gems of gluten-free baking, p.129, by wendy turnbull

Angel Food Cake GF, Dairy Free, Fat Free

Small cartons of liquid egg whites are available in the dairy section. Note that angel food cake cannot rise if baked in a pan with a non-stick surface.


1 1/2 c egg whites, room temperature
1 1/2 tsp cream of tartar
1 c granulated sugar
1/2 tsp salt
1 tsp almond extract
1 tsp vanilla extract
3 tbsp tapioca starch mixed with 2 tbsp icing sugar
3/4 cup brown rice flour

1. Preheat oven to 375F. Place oven rack on bottom rung. Have an ungreased aluminum 10-inch tube pan ready (not non-stick).
2. Place egg whites in large bowl of stand mixer and beat until foamy. Add cream of tartar and beat until soft speaks form.
3. Increase speed to high. Slowly add sugar 2 tbsp at a time, beating until peaks are stiff and shiny, about 10 minutes. Add salt and extracts at the end.
4. Check to make sure the sugar granules have dissolved by rubbing a little of the meringue between thumb and index finger.
5. Reduce speed to low. Add the tapioca starch/icing sugar mixtures just to blend. Remove beaters.
6. Using a sieve, sprinkle one-third of the brown rice flour over the egg whites, folding it with a rolling motion of a large metal whisk.
7. Spoon batter into pan. With a knife cut through the batter in a circular motion to remove air bubbles.
8. Bake for 20 minutes then lower the temperature to 300F and bake a further 20 to 25 minutes. Invert to cool.

Yield: One 10-inch tube cake

Source: gems of gluten-free baking, p.125, by wendy turnbull

Sugar Cookies GF

This dough will keep in the fridge for up to two weeks.


1/2 c soft butter
2/3 c icing sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 c brown rice flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1/4 tsp guar gum
granulated sugar for sprinkling

1. In mixing bowl cream butter and icing sugar. Add egg and extracts and beat until thoroughly blended. 
2. Add brown rice flour, baking soda, cream of tartar and guar gum to butter mixture and stir to combine.
3. Chill dough until firm enough to roll. Place on waxed paper and roll. Press into squares, rectangular or round log. Chill until firm.
4. Preheat oven to 375F. Lightly grease two baking sheets.
5. Cut log into 1/8-inch slices and sprinkle each cookie with granulated sugar. Place 2 inches apart on baking sheet.
6. Bake 8 minutes. Let sit on pan for 2 to 3 minutes. Place on rack to cool.

Yield: 2 dozen

Source: gems of gluten-free baking, p.80, by wendy turnbull

Maple Pecan Shortbread GF

This is quickly made up in the food processor.


1 c pecans
1 c gluten-free quick oats
1 c GEM flour
1/4 c brown sugar
1/2 tsp baking powder
1/2 tsp guar gum
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 c soft butter
2 tsp vanilla extract
1/2 tsp almond extract
1/4 c maple syrup

1. Preheat oven to 300F. Lightly grease 9-x9-inch pan.
2. Place pecans in food processor and pulse to coarsely chop. Set aside 1/4 cup.
3. Add oats to food processor and process until finely ground. Add the GEMS flour, brown sugar, baking powder, guar gum, salt and cinnamon and pulse to mix.
4. Add butter, vanilla and almond extract and pulse to mix. Continuing to pulse slowly, add maple syrup to form a soft ball.
5. Add reserved nuts and work with fingers to combine.
6. Press mixture into prepared pan and bake for 30 minutes. Cover if necessary, as the fat content in the nuts may cause over-browning.
7. Cool completely before cutting.

Yield: 24 bars.

Source: gems of gluten-free baking, p.114, by wendy turnbull

Scottish Shortbread GF

This gluten-free version is as delicious as the real thing!


1 1/4 c finely ground brown rice flour
1/4 c corn flour (not cornstarch)
1/2 c butter
1/2 c brown sugar
1/4 tsp salt

1. Preheat oven to 300F. Have ungreased 8-x 8-inch pan ready.
2. In food processor combine brown rice flour, corn flour, butter, brown sugar, and salt. Pulse until mixture is crumbly.
3. Press firmly into ungreased pan.
4. There is less chance of breakage when you score the shortbread before it is baked. Score shortbread 1/8 inch deep, six rows across and three rows down.
5. Using the tip of fork tines poke three evenly spaced indentations in each rectangle. Bake 25 minutes.
6. Cool completely before cutting.

Yield: 18 bars

Source: Gems of Gluten-free baking, p.115, Wendy Turnbull

Picture source: Tumblr

Note: Easily swap this recipe to vegan by using a Vegan butter.

Kale Chips

Clean Eating Recipes Kale Chips

Quick Date-Apple-Cinnamon Oatmeal

Quick Date-Apple-Cinnamon Oatmeal

(pg. 196 of The Kind Diet)

• Prep time: 10 minutes
• |
• Cook time: 10 minutes
• |
• Total time: 20 minutes
• |
• Servings: 1

Recipe: Mediterranean Focaccia Bread

Recipe: Mediterranean Focaccia Bread

Recipe: The Ultimate Vegan Brownie

Recipe: The Ultimate Vegan Brownie

Recipe: Gluten Free Pumpkin Mousse Tarts

 

Recipe: Gluten Free Pumpkin Mousse Tarts

Recipe: Spicy Sweet Potato Hummus

Recipe: Spicy Sweet Potato Hummus

Recipe: Pumpkin Buttercream Icing

Recipe: Pumpkin Buttercream Icing

Spice-Crusted Halloumi Bites

Serves 8

1 9-ounce package halloumi cheese, sliced 1/2" thick
olive oil
3 tbsp paprika
3 tbsp garlic powder
1 tsp red pepper flakes
1 tbsp chili powder
1/2 tsp oregano
1/2 tsp cumin
1 tsp salt
1/2 tsp fresh ground black pepper

A generous amount of herbs and spices creates a crusty coating on salty grilled cheese. For an appetizer or antipasto platter, slice the halloumi into bite-sized pieces and stick on a toothpick after grilling and cooling slightly.

1. Lightly brush halloumi with olive oil.
2. In a small bowl, combine remaining ingredients. Coat halloumi well with spices, pressing, if needed, to get them to stick.
3. Thread on skewers and place on a well-greased grill for 3-4 minutes on each side, until cheese is lightly crisped on the outside.

source: Cookouts Veggie Style by Jolinda Hackett

Balsamic-Brushed Crostini with Avocado Pesto

Makes 12 slices

2 tbsp olive oil
1 tbsp balsamic vinegar
12 1/2"-thick slices French baguette
1/3 c pesto
1/2 large avocado, diced small

Use a homemade vegan pesto to keep these little appetizers suitable for vegans. For variety, instead of topping off with crostini toasts individually, place the avocado pesto in a serving dish and arrange the toasts around the rim. For a variation, add a couple of spoonfuls of chopped marinated artichoke heats instead of avocado. 

1. Whisk together olive oil and balsamic vinegar and brush both sides of bread slices well with the mixture.
2. Grill bread slices for 3-4 minutes each side.
3. Combine the pesto and avocado, being careful not to mash the avocado too much. Spread a small amount on each slice of toasted bread. 

source: Cookouts Veggie Style by Jolinda Hackett

Balsamic Bruschetta with Roasted Tomatoes

Makes 12 slices bruschetta

4 medium tomatoes
12 1"-thick slices French baguette or any artisanal bread
olive oil for brushing, plus and additional 1/2 tsp
1 whole clove garlic, cut in half, plus 2 cloves garlic, minced
1/4 c chopped fresh basil
2 tsp balsamic vinegar
1/4 tsp sea salt
1/8 tsp black pepper
1/4 tsp red pepper flakes (optional)

Look for an artisan Italian bread to kick this recipe up a notch on the gourmet scale. Otherwise, ciabatta or an ordinary French baguette works just fine. If you want to show off your fabulous and expensive Italian olive oil, omit it from the tomato mix and drizzle the finished bruschetta pieces with olive oil in front of your guests - label side out, of course. 

1. Slice each tomato in half. Place on a greased grill, cut-side down, and heat for 2-3 minutes, until slightly softened.
2. Brush bread slices with olive oil, grill for 2-3 minutes, until just lightly toasted, then rub with cut garlic clove.
3. Prepare the topping by dicing the grilled tomatoes and tossing with minced garlic, chopped basil, and balsamic vinegar. Add salt, pepper, and optional red pepper flakes.
4. Pile tomato mixture onto each slice of bread.

Beyond Basic Bruschetta

This bruschetta recipe sticks to the basics, combining fresh summer tomatoes with balsamic vinegar, garlic, fresh basil, and toasted bread. But don't let that stop you from experimenting with other ingredients. Try adding diced artichoke hearts, roasted red peppers, avocados, eggplant, or just any fresh herbs. Whatever you do, don't even think about using dried basil instead of fresh when making bruschetta.

source: Cookouts Veggie Style by Jolinda Hackett

Roasted Insalanta Caprese

Serves 4

16 cherry tomatoes
12 ounces fresh mozzarella, chopped into 1" cubes, or 12 1-ounce mozzarella balls
12 large fresh basil leaves
1 tbsp balsamic vinegar
salt and pepper to taste

A traditional Italian caprese salad is skewered and grilled for an elegant appetizer. Sliver a few extra fresh basil leaves to sprinkle on top. 

1. Thread cherry tomatoes, mozzarella, and basil leaves on skewers, alternating ingredients, and place on a well-greased grill.
2. Grill over high heat for just 1-2 minutes on each side.
3. Just before serving, drizzle the skewers with balsamic vinegar and add a dash of salt and pepper to taste.

source: Cookouts Veggie Style by Jolinda Hackett

Crisped Camembert and Mango Quesadilas

Serves 6 as an appetizer or 2 as an entrée

4 flour tortillas
olive oil for brushing
8 ounces Camembert cheese, sliced thin
1 mango, sliced into thin strips
3/4 tsp chili powder (optional)
1/4 c red or yellow onion, diced

Warmed mango softens and creams together with melting Camembert, creating a silky smooth texture that delicately contrasts with the crispy grilled tortillas in these quesadillas. Camembert works well with the mango, but a French Brie would also work. 

1. Lightly brush two flour tortillas with oil on one side and place on work surface, oil-side down.
2. Arrange a thin layer of Camembert cheese on two quesadillas, leaving about 1/4" space from the edge. Place mango slices on top of the cheese, and sprinkle with chili powder and onion. Cover each tortilla with another tortilla, to make a "sandwich."
3. Grill over low heat until tortillas are lightly crisped and cheese has softened, about 3-4 minutes, turning once. Slice each quesadilla into six wedges.

source: Cookouts Veggie Style by Jolinda Hackett

Swiss Muesli

High Fiber
Antioxidants
Serves 4

Calories 153, Fat 3g, Carbs 32g, Protein 4g

Pistachio nuts pack a whopping number of vitamins and minerals and are high in antioxidants. Because of their nutritional content and high fiber content, they are a great pick-me-up snack food.


1/2 c rolled oats
3/4 c warm water
1/4 c coarsely chopped pistachio nuts, roasted
2 apples, such as Fuji or Gala, peeled and grated or finely chopped
2 tbsp brown sugar
3/4 c nonfat vanilla yogurt
Juice of two lemons

Combine oats and warm water in a small mixing bowl and soak for about 15 minutes. Add the nuts, apples, brown sugar, yogurt, and lemon juice and mix well. Chill in the refrigerator for 20-30 minutes. Or serve warm by heating in a small quart boiler over low heat for about 3 minutes, stirring occasionally

Boost Your Metabolism Cookbook, p.35 by Chef Susan Irby, the Bikini Cheg with Rachel Laferriere, MS, MD.

Eggs Florentine over English Muffins

High Fiber, Superfood
Serves 2
Calories 260, Fat 10g, Carbs 31g, Protein 15g

2 whole wheat English Muffins, halved
4 eggs
8 ounces chopped frozen spinach
2 tbsp low-fat mayonnaise
sea salt and black pepper to taste
4 tsp shredded low-fat Monterey jack cheese

Whole grain English muffins are a metabolism-boosting option as they are high-fiber and will help regulate your digestive tract.

1. Preheat oven to 350F. Place muffin halves on a parchment paper-lined baking sheet. Crack one egg on each of four muffin halves. Bake for 10 minutes.
2. In a medium skillet over medium heat, add spinach and cook until warmed. Stir in mayonnaise, salt, and pepper and blend. Remove muffins from oven and top with spinach mixture. Add cheese and serve.

Boost Your Metabolism Cookbook, p.26 by Chef Susan Irby, the Bikini Cheg with Rachel Laferriere, MS, MD

So-Good Spinach Bites

Per serving (1/8 of recipe, about 3 spinach bites): 70 calories, 2g fat, 341mg sodium, 8.5g carbs, 2.5g fiber, 1g sugar, 4.5g protein

Ingredients
One 10-ounce packaged frozen chopped spinach, thawed and thoroughly patted dry
1/2 c finely chopped onion
1/4 c reduced-fat Parmesan-style grated topping
1/4 c fat-free liquid egg substitute
3 tbsp fat-free cream cheese, room temperature
1 tbsp light whipped butter or light buttery spread, room temperature
3/4 tsp chopped garlic
3/4 tsp italian seasoning
1/4 tsp salt
1/8 tsp black pepper
1/3 c Fiber One Original bran cereal

Directions

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients except the cereal, and stir until completely mixed. Set aside.
• In a blender or food processor, grind cereal to a breadcrumb-like consistency. Add crumbs to the large bowl and mix until integrated.
• Prepare a baking sheet by lightly spraying it with a nonstick spray. Scoop out about 1 tbsp mixture, form it into a small ball with your hands, and place it on the sheet.
• Repeat with the rest of the mixture, yielding a total of about 18 balls.
• Bake in the oven for 20 minutes. Allow to cool slightly, and then have a ball (or several)!

Makes 6 servings

Hungry Girl 300 under 300, p.372-373 by Lisa Lillien

Very Veggie Bisque

Warning: cook time 4 hours or 7-8 hours!

Per serving (1/8 of recipe, 1 generous cup): 78 calories, 1g fat, 460mg sodium, 15g carbs, 2.5g fiber, 4.5g sugars, 4g protein

Ingredients
3 c chopped broccoli
2 c chopped cauliflower
2 c chopped zucchini or other summer squash
2 c sliced mushrooms
1 c chopped onion
1 medium russet potato (about 7 ounces), peeled and cubed
1 tbsp chopped garlic
3 c fat-free vegetable broth
1 c light plain soymilk
2 tbsp reduced-fat Parmesan-style grated topping
1/2 tsp salt, or more to taste
1/2 tsp black pepper
1/4 tsp ground thyme

Directions

• Add all ingredients to the crock pot along with 1 cup water. Mix well.
• Cover and cook on high for 4 hours or on low for 7 to 8 hours, until veggies are tender enough to puree.
• Allow to cool slightly. Working in batches, transfer soup to a blender and puree until smooth, transferring the pureed batches to a large bowl.
• Serve it up - reheating in the pot, if needed - and enjoy!

Makes 8 servings

Hungry Girl 300 under 300, p.314 by Lisa Lillien

Very Very Veggie Stew

Warning: cook time is 4 hours or 7 to 8 hours!

Per serving (1/8 of recipe, about 1 cup): 100 calories, 1g fat, 296mg sodium, 20g carbs, 6g fiber, 7g sugars, 4g protein

Ingredients
1 c canned chickpeas, drained and rinsed
1 eggplant, peeled and cut into 1/2-inch cubes
2 c coarsely chopped zucchini
1 c coarsely chopped carrot
1 c cubed butternut squash
1 c chopped onion
1 1/2 c fat-free vegetable broth
One 6-ounce can tomato paste
1 tbsp chopped garlic
1 tsp extra-virgin olive oil
1 tsp dried basil
1/3 tsp cinnamon
1/4 tsp salt, or more to taste
1/8 tsp parika
1/8 tsp ground ginger
1 no-calorie sweetener packet

Directions

• Place the chickpeas and all the veggies in the crock pot.
• In a bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.
• Cover and cook on high for about 4 hours or on low for 7 to 8 hours. If you like, add additional salt to taste. 

Makes 8 servings 

Hungry Girl 300 under 300, p.300-301 by Lisa Lillien

So-Good Grilled Veggie Panni

Per serving (entire recipe): 204 calories, 7.75g fat, 710mg sodium, 26.5g carbs, 6g fiber, 5.5g sugars, 12g sugars

Ingredients

1/4 c sliced zucchini
1/4 c sliced red bell pepper
1/4 c sliced onion
1/4 tsp Italian seasoning
1/8 tsp garlic powder
1/8 tsp salt
One 100-calorie flat sandwich bun
1 piece The Laughing Cow Mini Babybel Light cheese, Chopped
2 tsp light whipped butter or light buttery spread, room temperature, divided

Directions

• Bring a skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, bell pepper, and onion, and sprinkle with seasonings. Stirring occasionally, cook until veggies have softened, 4 to 5 minutes. Remove from heat and set aside.
• Split bun in half, and lay the halves flat, split sides up. Evenly top one half with cooked veggies and chopped cheese. Place the other half on top, split side down. Spread 1 tsp butter over the upward-facing side of the bun. 
• Place sandwich in the skillet/pan with the buttered side down. Evenly spread remaining 1 tsp butter over the upward-facing side of the bun. Bring skillet/pan back to medium-high heat. 
• Using a spatula, press down gently but firmly to seal the sandwich. Cook until lightly browned, 2 to 3 minutes per side, flipping carefully and pressing down with the spatula to seal.

Makes 1 serving

Hungry Girl 300 under 300, p.280-281 by Lisa Lillien

The Great Greek Pizza

Per serving (entire recipe): 277 calories, 4.75g fat, 990mg sodium, 38g carbs, 8.5g fiber, 4.5g sugars, 19g protein

Ingredients

1/2 c chopped spinach, thawed from frozen, squeezed dry
2 tbsp crumbled fat-free feta cheese
1/2 tsp crushed garlic
1 stick light string cheese
1 whole-wheat or high-fiber pita
3 tbsp canned crushed tomatoes
2 thin slices red onion, rings separated and halved
1 tbsp sliced black olives
4 slices plum tomato
dash dried oregano or 1/4 tsp fresh oregano
Optional: salt and black pepper


Directions

• Preheat oven to 375 degrees
• In a medium bowl, combine spinach, feta cheese, and garlic. Mix well and set aside.
• Break string cheese into thirds and place in a blender or food processor - blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and chopped roughly.) Set aside.
• Spray a baking sheet with nonstick spray, and lay pita in center. Spread crushed tomatoes over the pita, leaving a 1/2-inch border around the edge. Evenly top with spinach-feta mixture, and then cover with shredded/grated string cheese.
• Place onion, olive, and tomato slices on top of you "pizza," and sprinkle with oregano. 
• Bake in the oven for 8 to 10 minutes, until pizza is hot and string cheese has melted.
• If you like, season to taste with salt and pepper. Cut into wedges, and enjoy!

Makes 1 serving

Hungry Girl 300 under 300, p.268-269 by Lisa Lillien

Grilled Greek Pizza Minis

Per serving (1/2 of recipe, 4 mini pizzas): 116 calories, 2.5g fat, 430mg sodium, 16g carbs, 3g fiber, 3g sugars, 9g protein.

Ingredients

1/2 c chopped mushrooms
1/2 c chopped green bell pepper
1/4 c chopped onion
1/4 c canned crushed tomatoes
1/4 tsp chopped garlic
1/8 tsp garlic powder
1/8 tsp oregano
dash black pepper
1 piece lavash bread with about 100 calories
1/3 crumbled fat-free feta cheese
2 tbsp sliced black olives

Directions

• In a microwave-safe bowl, combine mushrooms, bell pepper, and onion with 2 tablespoons of water. Cover the microwave for 1 minute, or until veggies are soft. Set aside.
• To make the sauce, in another bowl, combine tomatoes, garlic, and all the seasonings. Mix well and set aside.
• Bring a grill or grill pan with nonstick spray to medium heat. Lay lavash breat flat and grill until slighly crispy, 3 to 4 minutes.
• Carefully flip lavash bread and sprinkle with cheese. Top lavash with sauce in evenly spaced spoonfuls. Once cheese and sauce are hot, about 2 minutes, evenly top with veggies and olives.
• Continue to grill until cheese has melted, about 3 minutes.
• Carefully remove from grill, slice into 8 pizza minis, and enjoy!

Makes 2 servings

Hungry Girl 300 under 300, p.258-259 by Lisa Lillien

Lean 'N Green Fruity Tuna Bowl

Per serving (entire recipe): 295 calories, 6g fat, 616mg sodium, 22.5g carbs, 5g fiber, 14.5 sugars, 37g protein

Ingredients

One 5-ounce raw sushi-grade ahi or yellowfin tuna steak
1/8 tsp salt
1/8 tsp black pepper
4 c mixed field greens
1/2 c thinly sliced seedless or seeded cucumber
1/4 c sliced strawberries
1/4 c red grapes, halved
1 1/2 tbsp thinly sliced almonds
1 tbsp orange juice
1 tbsp seasoned rice vinegar

Directions

• Bring a skillet sprayed with nonstick spray to medium-high heat on stove. Season tuna steak with salt and pepper and add to the skillet. Cook until evenly seared on the outside and cooked through to your liking, at least 2 minutes per side. Set aside.
• Place field greens on a large plate or a large bowl and evenly top with cucumber, strawberries, grapes, and almonds. Set aside.
• To make the dressing, combine orange juice with vinegar in a small bowl. Mix well and set aside.
• Slice tuna steak and add to the salad. Drizzle the dressing over the salad and enjoy!

Makes 1 serving

Hungry Girl 300 under 300, p.143 by Lisa Lillien

Fluffy-Good Zucchini Nut Muffins

Per serving (1/9th of recipe, 1 muffin): 147 calories, 3.5g fat, 246mg sodium, 25g carbs, 2.5g fiber, 7g sugar, 4.5g protein

Ingredients

1 c whole-wheat flour
1/2 c all-purpose flour
2/3 c Splenda No Calorie Sweetener (granulated)
1/3 c brown sugar (not packed)
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 c shredded zucchini (about 1 large zucchini)
1/2 c fat-free liquid egg substitute
1/2 c no-sugar-added applesauce
3 tbsp light whipped butter or light buttery spread, room temperature
1 tsp vanilla extract
3 tbsp crushed walnuts, divided

Directions

• Preheat oven to 350 degrees
• In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside. 
• In a medium bowl, mix together zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp) into the batter.
• Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each with a sprinkling of the remaining 1 1/2 tbsp crushed walnuts.
• Bake in the oven for 20 to 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool then enjoy!

Makes 9 servings

Hungry Girl 300 under 300, p.96-97 by Lisa Lillien

I wouldn't use Splenda personally, but you can easily find a more natural sugar replacement. Or just replace the Splenda with regular granulated sugar and each muffin will have 196 calories, 38g carbs, 22g of sugars.

Strawberry short stack

Per serving: (entire recipe, 2 pancakes with filling): 289 calories, 1.75g fat, 471mg sodium, 60.5g carbs, 7.5g fiber, 7g sugars, 14g protein.

Ingredients
1/3 c whole-wheat flour
2 tbsp old-fashioned oats (not instant)
1/2 tsp baking powder
1 no-calorie sweetner packet
dash salt
1/4 c fat-free liquid egg substitute
1 tbsp light vanilla soymilk (or coconut milk)
2 tbsp sugar-free strawberry preserves
1/2 c sliced strawberries
1/4 c cool whipp free, thawed
optional toppings: fat free reddi-wip, sugar-free pancake syrup

Directions

• To make the batter, combine flour, oats, baking powder, sweetener, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp water. Mix well and set aside.
• Place preserves in a mircowave-safe bowl and nuke for 20 seconds, until softened and warm. Stir into batter until thoroughly integrated
• Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add half the batter to form a large pancake. Cook for 2 to 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 to 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake and set aside.
• Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake, and then set aside as well.
• While pancakes cool slightly, combine strawberries with Cool Whip in a bowl and lightly stir. Spoon this mixture evenly over one pancake, and then place the second pancake lightly on top. 
• If you like, add a squirt of Reddi-wip and a drizzle of pancake syrup. 

Makes 1 serving

Hungry Girl 300 under 300, p.74-75 by Lisa Lillien

Super-Sized Berry-nana Oatmeal Parfait

Per serving: (entire recipe): 285 calories, 4.6g fat, 359mg sodium, 54g carbs, 6.5g fiber, 21.5g sugars, 9g protein

Oatmeal:
1/3 c old-fashioned oats
3/4 c unsweetened vanilla almond breeze
1 no-calorie sweetner packet
1/8 tsp cinnamon
1/8 tsp vanilla extract
dash salt

Parfait:
1//2 c fat-free vanilla yogurt
1/2 c sliced strawberries
1/2 banana, sliced

1. Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 c water and mix well. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.)
2. Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
3. Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a glass, and top with 1/4 c yogurt, 1/4 c sliced strawberries, and 1/4 sliced banana. Repeat with remaining oatmeal, yogurt, strawberries, and banana. 

Serve & enjoy

Makes 1 serving

Source: Hungry Girl 300 under 300 by Lisa Lillien

Gluten-Free Old-Fashioned Cake Doughtnuts

A doughtnut pan is a rectangular pan with six doughnut-shaped depressions.

3/4 c GEMS flour
1/2 c brown rice flour
1/4 c bean flour (preferably white)
1/4 tsp guar gum
1/3 c granulated sugar
1 Tbsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 Tbsp melted butter
2/3 c milk
1 tsp vanilla extract

1. Preheat oven to 325F. Lightly grease doughnut pan.
2. In mixing bowl combine. GEMS flour, rice flour, bean flour, guar gum, sugar, baking powder, cinnamon, nutmeg and salt. 
3. In separate bowl blend butter, milk and vanilla. Add to dry ingredients and beat until blended.
4. Fill each doughnut depression with 1/3 c batter. Bake 15 minutes. 
5. To sugar-coat: shake warm doughnuts, one at a time, in a paper bag with 1/4 c granulated sugar and 1/8 tsp cinnamon. Alternatively, sprinkle generously with icing sugar just prior to serving.

Yield: 6 doughnuts
Egg Free

Source: gems of gluten-free baking by Wendy Turnbull

GEMS flour formula

The formula requires four alternative gluten-free flours. The first two must be included; the next two offer a choice based on personal preference, availability or cost. All combinations will yield a superb loaf of bread:

Basic: 
2 3/4 cups of brown rice flour and 2/3 cup sweet white sorghum flour

Add:
1/3 cup of one of the following flours: amaranth, buckwheat (light), gluten-free oat or teff

Add: 
3 tbsp of one of the following flours: chickpea, millet, soy* (low-fat or defatted), quinoa* or white/red/black bean

*stronger-flavoured flour

Note: you may substitute regular sorghum flour (instead of sweet white) or regular buckwheat flour (instead of light) if necessary.

Source: gems of gluten-free baking by wendy turnbull

strawberry shortcake

2 lbs strawberries, sliced
1/2 c sugar, divided
3 c gluten-free all purpose flour blend
4 1/2 tsp baking powder
3/4 tsp salt
3/4 cup (1 1/2 sticks) cold butter, cut into pieces
1 to 1 1/4 c half-and-half
1 tablespoon cinnamon-sugar (optional)
Whipped cream or whipped topping

1. Preheat oven to 400F. Grease baking sheet or line with parchment paper. Combine strawberries and 1/4 c sugar in medium bowl. Mash slighty to release juices; refrigerate until ready to serve.

2. Combine flour blend, remaining 1/4 c sugar, baking powder, salt and xanthan gum  in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add 1 cup half-and-half gradually, stirring with fork until rough dough forms. Add additional half-and-half by tablespoonfuls if needed.

3. Turn dough out onto floured surface. Pat into 3/4-inch-thick layer. Cut dough with 2 1/2 inch round biscuit cutter; place on prepared baking sheet. Pat remaining dough together and cut out additional biscuits. Brush tops with additional half-and-half and sprinkle with cinnamon-sugar, if desired.

4. Bake 15 to 20 minutes or until golden brown. Transfer to wire rack to cool. Split biscuits; top with strawberry mixture and whipped cream.

Makes 6 to 8 servings

Source: The Gluten-Free Bible

cheese blintzes

1 cup rice flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup half-and-half
3 tablespoons butter, melted, divided
1/2 teaspoon vanilla
3 eggs
1 container (15 ounces) ricotta cheese
2 tablespoons powdered sugar
1 teaspoon vanilla
Preserves, applesauce or sour cream

1. Combine rice flour, salt and nutmeg in medium bowl. Gradually whisk in half-and-half until smooth.
2. Add 2 tablespoons butter and vanilla. Whisk in eggs, one at a time, until batter is smooth with consistency of heavy cream.
3. Heat 8-or-9-inch nonstick skillet over medium heat. Brush lightly with some of remaining butter. Pour about 1/4 cup batter into center of pan. Immediately swirl pan to coat with batter. Cook about 1 minute or until crepe is dull on top and edges are dry. Turn and cook 30 seconds. Remove to plate; keep warm. Repeat with remaining batter.
4. Meanwhile, combine ricotta, powdered sugar and vanilla in medium bowl. Fill crepes with ricotta mixture. Serve with preserves, applesauce or sour cream.

Makes about 14 blintzes

Source: The Gluten-Free Bible

apple-cinnamon breakfast risotto

1/4 cup (1/2 stick) butter
4 medium Granny Smith apples, diced (about 1 1/2 pounds)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 cups arborio rice
1/2 cup packed dark brown sugar
4 cups apple juice, at room temperature
1 teaspoon vanilla
sliced almonds and dried cherries (optional)
milk (optional)

slow cooker directions
1. Coat slow cooker with nonstick cooking spray. Melt butter in a large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 3 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle brown sugar evenly over top. Add apple juice and vanilla. Cover; cook on HIGH 1 1/2 to 2 hours or until all liquid is absorbed. Top with almonds and dried cherries and drizzle with milk; if desired.

Makes 6 servings

Gluten-Free Info:
It's good to get to know different kinds of rice to add variety to your gluten-free cooking. Arborio rice, a short grain Italian variety, is preferred for risotto. Arborio is a high starch grain. The release of some of this starch into the cooking liquid contributes to risotto's creamy texture.

dairy-free variation:
replace butter with dairy-free margarine

source: The Gluten-Free Bible

New book finds!!

Gems of Gluten-Free breads & irresistible treats everyone can enjoy by Wendy Turnbull
(ISBN 978-1-77050-018-1)

The Gluten-Free Bible - publications International, Ltd.
(ISBN 978-1-60553-723-8)

The Best Veggie Burgers on the Planet - Jonie Marie Newman (yes the co-author of my other favorite: the completen guide to vegan food substitutions)
(ISBN 978-59233-476-6)

100 Easy Recipes Vegetarian - Bay Books
(ISBN 978-1742661636)

Sun-Dried Tomato and Pesto Burger

Ingredients:

1 tbsp (15ml) olive oil, plus more for frying (optional)
8 oz (227g) mushrooms, sliced or chopped
1/4 c (28g) sun-dried tomato pieces, packednin oil, drained
2 c (330g) cooked brown rice
1 recipe Simple Pesto (listed later)
Salt & pepper
1/2 to 1 c (80 to 160g) brown rice flour

Directions:

In a skillet, heat the 1 tbsp (15ml) olive oil and sauté the mushrooms and onion over medium-high heat for 7 to 10 minutes, or until fragrant, translucent, and reduced by half.

Add the sautéed onion and mushrooms,tomato pieces, rice, pesto, and salt and pepper to taste to a food processor and pulse until well combined but still a little chunky. Transfer to a mixing bowl.

Depending on the moisture content of your mixture, knead in the flour a little at a time until a good consistency for forming patties is reached. Refrigerate for at least 20 minutes, so the flour can absorb the flavors and moisture of the mixture.

Form into 8 patties and cook as desired.

If baking, use a baking sheet lined with parchment or a silicone baking mat, and bake at 350F (180C, or gas mark 4) for 15 minutes, then flip and bake for 4 to 5 minutes per side, or until a nice golden crust forms.

Yields: 8 burgers

Sources: The Best Veggie Burgers on The Planet by Joni Marie Newman

(Quinoa) Pumpkin Pancakes

Yields: 17
Kid approved, Gluten-free, Vegetarian

Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year or a special treat for any occasion. Makes about 17 pancakes.

• 1 1/2 cups (375ml) quinoa flour
• 1/4 cup (60ml) packed brown sugar
• 2 tsp (10ml) baking powder
• 1 tsp (5 ml) baking soda
• 1 tsp (5ml) ground allspice
• 1 tsp (5ml) ground cinnamon
• 1/2 tsp (2ml) ground ginger
• 1/2 tsp (2ml) salt
• 1 3/4 cups (435ml) buttermilk or sour milk (why yes I do have a dairy alternative to this!)
• 1 cup (250ml) pumpkin puree
• 2 large eggs
• 2 Tbsp (30ml) vegetable oil
• Maple syrup
• 1/2 cup (125ml) toasted pecans
• whipped cream (optional)

1. Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
2. Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.
3. Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour 1/4-cup (60ml) portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed. If the pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (if using).

Note: If you don't have buttermilk on hand, you can use sour milk. Make it by adding 1 Tbsp (15ml) vinegar or lemon juice to 1 cup (250ml) milk.

Quinoa The Everyday Superfood 365 p.23

Honey Mustard Dressing

Yield: a little over 1/2 cup (120g)

• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) rice vinegar
• 3 basil leaves, cleaned
• 1 tablespoon (15g) Dijon mustard
• 1 tablespoon (20g) honey
• dash gluten-free wine
• salt and pepper

1. Place all ingredients in a food processor. Pulse until smooth. Serve immediately.

Allergy Proof Recipes for Kids p.145

Ranch Dressing

Yields: about 1 1/4 cup (260g)

• 1 cup (240g) Mock Mayonnaise
• 1 tablespoon (10g) minced onion
• 2 tablespoons (6g) minced chives or scallions
• 1 teaspoon (2.8g) garlic powder
• 1 tablespoon (4g) chopped parsley
• 1/4 teaspoon (1.5g) salt
• 1/4 teaspoon (0.5g) pepper
• squeeze of lemon juice

1. Whisk all ingredients in a bowl. Stir in additional lemon juice or water to reach desired consistency. Chill in a resealable container until ready to serve. Use within 3 days.

Side Note:

Lactose Intolerance or Milk Allergy?

Lactose Intolerance and milk allergy are not the same thing! Those with lactose intolerance lack the enzyme necessary to digest lactose (milk sugar) and should substitute dairy with products made from soy, rice, certified gluten-free oats, grains or nuts. Those with milk allergies react to the proteins found in milk and should avoid products with casein milk protein, such as many dairy-free cheeses.

Allergy Proof Recipes for Kids p. 144

Rice Vinegar Asian Salad

Yield: about 2 cups (250g)

Low-sugar variation: omit honey

• 1/4 cup (60ml) rice vinegar
• 1 tablespoons (30ml) vegetable oil
• 1 tablespoon (6g) minced peeled fresh ginger or 1 teaspoon (1.8g) dried ginger
• 2 teaspoons (10ml) olive oil
• 2 teaspoons (10ml) honey
• one 16-ounce (455g) bag prepared coleslaw cabbage
• Cayenne or black pepper to taste
• 1/4 cup (25g) sliced scallions
• 1 tablespoon (8g) roasted sunflower seeds

1. In a large bowl, mix together vinegar, vegetable oil, ginger, olive oil, and honey.
2. Stir in cabbage mixture, pepper, and scallions until thoroughly coated. Toss in sunflower seeds and stir.

Allergy Proof Recipes for Kids p.56

Caramel Layer Bars

Yields: 12 bars


For Bars:

• 1 recipe Brown Sugar Dough*
• 1/4 cup (50g) vegetable shortening
• 1 cup (225g) dark brown sugar
• 1 1/2 cups (150g) powdered sugar (contains cornstarch, use corn-free recipe*)
• 4 (20ml) to 6 (30ml) teaspoons alternative milk beverage

For Topping:

• 1/2 cups (260g) allergy-safe semisweet chocolate chips
• 2 teaspoons (8g) vegetable shortening

*provided in other entries

1. Preheat oven to 375F (190C, or gas mark 5).
2. To make the bars: In a 9-inch (22.5-cm) square cake pan, press Brown Sugar Dough in evenly and prick with a fork. Bake for 20 minutes or until lightly golden. Remove and let cool in the pan.
3. Combine the shortening, brown sugar, and powdered sugar, and 4 teaspoons of milk alternative in a small saucepan. Cook over low heat, constantly stirring with a whisk. If mixture is too thick, add remaining 2 teaspoons milk alternative. Stir until smooth. Pour mixture over the cookie bottom. Let cool.
4. To make the topping: In a microwave-safe bowl, milt the chocolate for 1 minute, stopping at 30 seconds to stir. Add shortening and stir until melted and smooth. Pour over cooled caramel mixture and spread evenly to the edges of the pan. Cool completely. Place in the refrigerator for 30 minutes or until chilled. Cut into squares with a sharp knife. Best kept refrigerated. 
5. For candy look-alikes: Before adding the chocolate, cut cooled caramel-covered base into finger-sized bars. Place bars on a parchment-lined baking sheet and pour chocolate over each cookie until all are completely covered with chocolate. Put back into refrigerator to cool. Serve or wrap in parchment and freeze in a resealable plastic bag. They taste great frozen too!

Allergy Proof Recipes for Kids p.188-89

Corn-Free Powdered Sugar Recipe

Powdered sugar contains cornstarch. If you are trying to avoid corn, replace the powdered sugar in the recipes with this corn-free version:

Use a non-contaminated large coffee grinder, ideally one that can hold 1 cup (200g) or 1/2 cup (100g) of sugar at a time. Combine 1 tablespoon (8g) tapioca or arrowroot starch with 1 cup (200g) superfine sugar (for smaller amounts, maintain this ratio). Pour into the coffee grinder and grind until you have a very soft, fine powder - the finer the better. Pour into a large resealable plastic bag or sealed glass or stainless steel container. Store in a cool, dark place.

Allergy Proof Recipes for Kids p.103

Brown Sugar Dough

Yield: about 3 cups (675g)

This dough is perfect for sweet tarts, pastries, and bar cookie bases.

• 1/2 cup (100g) vegetable shortening
• 2 cups (250g) rice flour
• 1 1/4 cups (285g) brown sugar, packed
• 1/2 teaspoon (2.5ml) vanilla extract
• 1/2 cup (65g) corn, tapioca, or arrowroot starch
• 1/4 teaspoon (1.5g) salt
• 3 tablespoon (45ml) alternative milk beverage or water

1. In a food processor, combine all ingredients. Pulse until the mixture resembles cornmeal.
2. Remove dough from processor and divide in half. Wrap each half in waxed paper and chill until ready to use.

Allergy Proof Recipes for Kids p.185

Sugar Cookies

If you keep the dough well chilled and really work with it, these rolled-out cookies are delicate and delicious.

• 1/2 cup (125g) unsweetened applesauce
• 1 cup (200g) sugar
• 2 teaspoon (10ml) vanilla extract
• 1/2 cup (100g) vegetable shortening
• 1/4 teaspoon (1.5g) salt
• 1/2 teaspoon (2.3g) baking soda
• 1/2 teaspoon (1.5g) cream of tartar
• 1 1/2 cups (185g) white rice flour
• 1 cup (125g) tapioca flour

1. Preheat oven to 350F (180C, or gas mark 4).
2. In a mixer, cream together applesauce, sugar, vanilla, shortening, and salt. Add the remaining ingredients and mix at low speed, increasing to medium speed until batter is smooth.
3. Pinch off 1 to 2 teaspoons of dough and roll into balls. Place on a baking sheet and flatten slightly. Or to make decorated cookie shapes with cookie cutters, divide dough into fourths. Place one section of dough between two pieces of nonstick parchment paper. With a rolling pin, roll dough into a flat 1/2-inch (1.2cm) disk. Use a cookie cutter to cut out shapes and then with a flat spatula gently remove the cookie shapes to a greased baking sheet. Collect remaining scrap dough and repeat process.
4. Bake for 12 to 15 minutes or until the cookies are darker around the edges and firm in the centers. Watch the cookies to make sure they don't get too golden. Remove from the baking sheet with a flat spatula and place on a flat surface to cool.

Allergy Proof Recipes for Kids p. 184

Pizza Dough. Gluten-Free

Side note: Look out for Lecithin. Lecithin can be made from either soybean or egg and can contain protein residues, so be sure to look for it on labels and avoid it if you have a soy or egg allergy.

Yield: 1 pizza crust

• 1 tablespoon (12g) active yeast
• 2/3 cup (80g) white or brown rice flour
• 1/2 cup (60g) tapioca flour
• 2 tablespoons (16g) corn, tapioca, or arrowroot starch
• 1/2 teaspoon (3g) salt
• 1 tablespoon (7g) unflavored gelatin**
• 1 teaspoon (1.4g) dried basil
• 2/3 cup (160ml) warm water
• 1 tablespoon (13g) sugar
• 1 teaspoon (4.5ml) olive oil
• 1 teaspoon (5ml) cider vinegar

**For my vegetarian and vegan friends, you can get a VEGETABLE base gelatin to replace regular gelatin.

1. Preheat oven to 425F (220C, or gas mark 7).
2. In a mixer, blend all ingredients on low speed. Scrape sides down. Beat on high speed for 3 minutes. Liberally sprinkle rice flour on dough and then press dough into a lightly greased 12-inch (30-cm) pizza pan, continuing to sprinkle with flour to prevent sticking to hands.
3. Bake pizza crust for 20 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake with toppings for an additional 20 minutes or until top is evenly browned.

Allergy Proof Recipes for Kids p.131

Quinoa Stew

Omit the steak in the unique and hearty dish to make it vegan.
Yield: 4 servings

• 1 cup (170g) quinoa
• 2 1/2 cups (570ml) vegetable broth or water, divided
• 1/2 pound (225g) cubed steak (optional)
• 2 tablespoons (30ml) olive oil, divided
• 1/2 cup (80g) sweet onion, diced
• 1 teaspoon (2.8g) minced garlic
• 1 cup (160g) baby carrots
• 1 cup (100g) chopped celery stalk
• 1 zucchini, cubed
• 1 cup (70g) mushrooms, chopped or sliced
• 1 can (16 ounces or 454g) stewed tomatoes, not drained
• 1 teaspoon (2.5g) cumin (optional)
• 1 teaspoon (2.5g) chili powder or (1.8g) oregano
• salt and pepper to taste

1. Rinse quinoa in a strainer with cold water. Place rinsed quinoa and 1 cup (235ml) broth or water in a saucepan and cook, covered, on medium-low heat for 15 minutes or until soft.
2. In a skillet, saute the steak with 1 tablespoon (15ml) olive oil until browned. Set aside.
3. Heat the remaining 1 tablespoon (15ml) olive oil in a large soup pot and saute the onions and garlic over medium heat for 5 minutes, stirring often.
4. Add the zucchini, mushrooms, tomatoes, and remaining 1 1/2 cups (355ml) water or vegetable broth to soup pot. Stir in cumin, if using, and chili powder or oregano. Simmer, covered, for 10 to 15 minutes or until vegetables are tender. Stir in cooked quinoa, steak, and salt and pepper to taste.

Allergy Proof Recipes for Kids p.126

Fettuccine Alfredo

Yield: 5 servings

Can easily be made into gluten-free if you can find a GF pasta. =)

• two 8 ounce (225g) boxes of fettuccine or penne pasta
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (2.8g) or desired amount of fresh chopped garlic
• 1 cup (235ml) alternative milk beverage
• 4 teaspoons (10.5g) corn, tapioca, or arrowroot starch
• 1/4 cup (15g) chopped fresh parsley

1. Cook noodles according to package directions, stirring frequently to ensure even cooking. Strain noodles and rinse with cold water. (erm...I never rinse noodles since I heard Curtis say not to...)
2. While noodles are cooking, heat the oil in a saucepan and saute the garlic. In a large bowl, whisk together the milk alternative and starch. Pour into the saucepan with the sauteed garlic and oil; bring to a boil over medium heat until thickened.
3. Rinse noodles with hot water and strain into a bowl. Pour warm sauce over noodles. Sprinkle with parsley or chives.

Allergy Proof Recipes for Kids p. 124

French Onion Soup

Gluten Free (naturally gluten free), Wheat Free
Yields: 8 cups (2 quarts, or 1.88L)

A classic soup that should be served with a crusty piece of bread (gluten-free bread if preparing a GF-friendly meal) toasted and topped with a slice of melted vegan cheese. (to my friends who aren't vegan, regular cheese is fine!)

• 4 whole white or yellow onions, peeled and sliced into thin rings
• 1/4 cup (60ml) olive oil
• 1/4 teaspoon sea salt
• 1 tablespoon (12g) evaporated cane juice
• 2 tablespoon (30g) minced garlic
• 2 quarts (1.88L) vegan beef-flavored broth, such as Better than Bouillon Beef Base
• 1 dried bay leaf

1. In a large pot, preheat oil over medium-low heat.
2. Add onions and sprinkle with salt.
3. Caramelize onions by cooking them down for about 35 to 40 minutes, adding the evaporated cane juice about 10 minutes into the process.
4. Stir often to prevent burning.
5. The onions should turn translucent, soft, and caramel in color.
6. Add garlic, brother, and bay leaf.
7. Bring to a boil; reduce to a simmer.
8. Cover and simmer for 1 hour.

NOTE: If you can't get your hands on a vegan beef-flavored broth, try this mixture: 1 3/4 quarts (1.76L) low-sodium vegetable broth, 1/4 cup (60ml) steak sauce, and 1/4 cup (60ml) Bragg Liquid Aminos or Gluten-free tamari

The Complete Guide to Vegan Food Substitutions: How to Substitute for Gluten p.181

Tofu Creme Brulee

Gluten Free (naturally gluten free!), Corn Free, Wheat Free

Experiment with different extracts for exotic flavors.Orange, almond, and chocolate extracts add fabulous flavor - do does espresso powders and dessert liqueurs.

Yield: 4 servings

• 8 ounces (227g) silken tofu, drained but not pressed
• 1/2 cup (120ml) nondairy creamer
• 1/2 cup (96g) evaporated cane juice
• 1/4 cup (28g) raw cashew pieces
• 1 tablespoon (7g) vanilla powder
• 1/4 cup (48g) additional evaporated cane juice for topping (vanilla sugar and raw sugar also work wonderfully here)

1. Soak cashews for several hours, or overnight. Drain before using.
2. Preheat oven to 350F (180C, of gas mark 4)
3. Place all ingredients into a blender and puree until very smooth.
4. Pour evenly into four 3-inch (7.5cm) ramekins. Place ramekins in the bottom of a baking pan; fill pan with water so that it comes halfway up the sides of the ramekins.
5. Carefully place pan in oven. Bake for 45 minutes.
6. Carefully remove pan from oven and refrigerate to cool completely before topping. 
7. Top each ramekin with 1 tablespoon (12g) sugar, shake gently to evenly distribute. 
8. You can caramelize the sugar by using a kitchen torch, sweeping slowly side to side beneath a preheated broiler and watching closely. Remove from the boiler as soon as tops brown, about 3 minutes.
9. These are best served immediately after the sugar is caramelized and crispy.

The Complete Guide to Vegan Food Substitutions: How to Substitute for Gluten p.193

Homemade Vegetable Broth

Time: 2 hours (Mostly inactive)

• 1 tablespoon extra virgin olive oil
• 1 large onion, skin included, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 2 parsnips, peeled and roughly chopped
• 3 whole cloves garlic, crushed
• 1 leeks, cleaned well and roughly chopped 
• handful (a loosely packed cup) fresh parsley
• 9 cups water
• 1 teaspoon salt

In a large stockpot, heat the oil. Saute onions for about 5 minutes on medium heat. Add all other ingredients and bring to a boil. Reduce heat and let simmer for an hour and a half, uncovered. 

Let broth cool until it's an okay temperature to handle. Strain into a large bowl with cheese cloth or a very fine mesh strainer. Press the vegetables with a gentle but firm pressure to get all the liquid out. This will keep in the fridge in a tightly sealed container for up to 3 days, or freeze for up to 3 months. 

Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Domero. 

ISBN-13: 978-1-56924-264-3

Snobby Joes

Serves- 4-6
Gluten Free, Low Fat/Reduced Fat, supplies should be available in the super market
Time: 60 Minutes

• 1 cup uncooked lentils
• 4 cups water
• 1 tablespoon extra virgin olive oil
• 1 medium-size yellow onion, cut into small dice
• 1 green bell pepper, seeded and cut into small dice
• 2 cloves of garlic, minced
• 3 tablespoons chile powder
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 (8-ounce) can tomato sauce
• 1/4 cup tomato paste
• 2-3 tablespoons maple syrup
• 1 tablespoon prepared yellow mustard
• 4-6 kaiser rolls or sesame buns, sliced in half horizontally

Pour the lentils and water into a small saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for about 20 minutes., until the lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done, preheat a medium0size saucepan over medium heat. Saute the onion and pepper in the boil for about 7 minutes, until softened. Add the garlic and saute for a minute more.

Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sucae and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and mustard, and heat through.

Turn off the heat and let the pot sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. We like to serve these open faced, a scoop of Snobby Joe on each slice of bun.

Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Domero. 

ISBN-13: 978-1-56924-264-3

A Guide, Food Items Commonly Mistaken As Vegan

Guide%3A+Food+Items+Commonly+Mistaken+As+Vegan

Informational Links

www.sustainabletable.org - to find fruits & vegetables that are in season in your area

www.localharvest.org - The website features products of the month, farm events, and produce subscriptions to get you fresh fruits and veggies dropped off at your doorstep.

www.farmersmarket.com - offers detailed directory of farmers market across the USA (I'm trying to find one for Canada)

www.eatwellguide.org - this site gives the conscious consumer the opportunity to find farms, farmer's markets, and restaurants within one-mile to two-hundred mile radius, on a global scale!

More links to be shared!!

Seasonal foods chart

Spring:
Artichokes, arugula, asparagus, avocados, beets, broccoli, carrots, cauliflower, chard greens, cherries, fennel, kale, mint, new potatoes, peas, radishes, rhubarb, strawberriess, turnips, yellow squash.

Summer:
Apricots, arugula, avocados, basil, beets, blueberries, broccoli, carrots chard greens, cherries, collard greens, corn, cucumber, eggplant, fennel, figs, grapes, green beans, kale, leeks, melons, mint, nectarines, new potatoes, okra, parsley, peaches. Pars, peas, peppers, plums, radishes, raspberries, rhubarb, strawberries, tomatoes, yellow squash, zucchini.

Fall:
Apples, artichokes, arugula, avocados, bail, green beans, beets, bok Chou, broccoli, Brussels sprouts, carrots , cabbage, cauliflower, chard greens, chestnuts, collard greens, corn, cucumb, fennel, figs, grapefruit, kale, leeks, lemons, limes, mint, new potatoes, okra, oranges, parsley, pears, peas, pecans, peppers, persimmons, pomegranates, pumkom, quince, radishes, raspberries, rutabagas, sweet potatoes, tangerines, tomatoes, turnips, winter squash, yams.

Winter:
Avocados, beets, broccoli, carrots, cauliflower, chard greens, collard greens, gennel, grapefruit, jicama, kale, leeks, lemons, limes, new potatoes, parsnips,persimmon.

From Skinny Bitch Ultimate Cookbook p.31

a must read book

Gluten-free baking classics by Annalise G. Roberts ISBN 978-1-57284-099-7

Not able to edit my posts while using my moms iPad boo!

Cornbread

One of my personal favorites to have. Haven't tried to convert this into gluten free but I'm sure it can be easily done!

Serves 12
1 cup sorghum or maple syrup
1 1/4 cups soy milk (or soy/rice blend)
1/4 cup safflower oil
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt

Preheat the oven to 400 F. Oil a 9" X 9" (or similar size) baking dish or 12-cup muffin tin. Combine the sorghum, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda, and salt. Add the dry mixture to the wet mixture, and mix just until well combined.

Pour the batter into the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cornbread or a muffin comes out clean. They will be golden brown and crazy delicious.

Muffin notes:

Stir the batter nouhg to combine the ingredients. Muffins can become heavy and tough if the batter is over mixed.
Work quickly with muffin or cake batter. Baking powder will lose it's effectiveness if it sits for too long in the batter.
Make Sure your baking powder is fresh. Obey the expiration date on the tin, as old powder will no longer be able to leaven your breads and muffins properly. You can test your baking powder by putting 1 teaspoon in half a glass of hot water. Fresh baking powder will bubble vigorously.
Muffins can become gummy in the refrigerator, so store them at room temperature for the first couple of days. After 3 days, freeze them.

Barley casserole

From the kind diet cookbook page 150

Serves 6 to 8
2 cups hulled barley
2 tablespoons olive oil
1 large onion, sliced
3 garlic cloves, finely chopped
2 carrots, grated
2 celery stalks, diced
5 tablespoons shoyu
1/4 teaspoon fine sea salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
3/4 cup Tahini Dressing

Preheat the oven to 350F. Bring 3 cups of water to a boil in a large saucepan; add the barley, and cook for approximately 55 to 60 minutes ot until tender. Drain off any remaining water, and set cooked barley aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic, and sauté until the onion id tender, about 5 minutes. If the onion starts to stick or get too brown, add a bit of water to the pan, Add the carrots, celvery , shoyu, salt, basil, oregano, and garlic powder and cook for 5 minutes, stirring often, until the vegetables are tender. Add the barley, and stir over medium-high heat for 3 minutes. Taste the seasoning and adjust if necessary.

Transfer half of the barley mixture to an 8" X 12" baking dish; drizzle half of the Tahini Dressing on top. Add a second layer of barley mixture and the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.

Tahini Dressing
1/4 small onion
1/2 cup tahini
1 tablespoon shoyu
Pinch of garlic powder
Pinch of paprika
1/8 teaspoon crumbled dried basil or 1/2 teaspoon chopped fresh basi
Pinch of dried oregano

Combine the onion with 2 tablespoons water in a small skillet, and sauté over medium-high heat until softened, about 4 minutes. Add more eater as needed if the onion begins to stick or brown.

Scrape the onion into a blender and add 1/2 cup water and the remaining ingredients. Blend for 1 minute or until creamy.

Vegan Pizza yum yum

One of my favorite books is "The kind diet". I'm going to share with you one of my favorite recipes from the book. The recipe can find on page 144. I apologize for the format of my update, I'm relaxing at a Starbucks with my moms iPad.

Radicchio Pizza with Truffle Oil
Serves 2 - 4
1 large head of raddicchio
Olive oil
Fine sea salt and freshly ground black pepper, to taste
White truffle oil, to taste
1 fresh pizza crust (preferably a healthy, whole grain variety)

Cut the radicchio in half, then slice each half crosswords into thin ribbons (as thin d possible!). Dress with olive oil, salt, peppeer, and a few dashes of white truffle oil to taste.
Preheat the oven to 415F. Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden but not crunchy. Scatter the dressed radicchio over the pizza crust and return to the oven for another 3 to 5 minutes, until the ridicchio is warm and just starting to wilt. Serve immmediately.

Notes on Gluten-free Breadmaking Recipes

• Always put the wet ingredients in the pan before the dry ones and always keep the yeast separate from the liquid, so add it last on top of the flours. The ingredients are listed in the order they should be added to the pan, which makes the recipes very easy to follow.
• Measure ingredients exactly, using the measuring spoons and cups supplied with your breakmaker - never use ordinary teaspoons or tablespoons. You may weigh the flours on your scales, if that's easier, but be accurate! Spoon measures are always level.
• All the ingredients are given in metric, imperial and American measures. Use only one set per recipe, never a combination.
• American terms for ingredients and utensils are given in brackets.
• Fill the pan outside the breadmaker to avoid dropping any ingredients on the element in the machine. Then place the pan in position and make sure it has clicked into place. 
• If you life softer, paler loaves, go for the lighter crust settings. [It is often recommended to use] dark because [it has been found] some gluten-free flours don't brown quite as well as wheat ones and [a darker setting has to be used to get] a rich brown crust. Experiment for yourselves.
• If you leave the bread in the breadmaker for up to 1 hour before removing it, the crust will soften. [It is suggested to leave] the cooked loaf for 10 minutes as this often prevents the paddle getting stuck in the loaf. However, you can turn them out immediately if you prefer.
• Don't use the timer settings. Gluten-free mixes don't work well after sitting for hours. 
• Always check the ingredients a couple of minutes after mixing starts and scrape down the sides, if necessary, with a plastic (never metal) spatula to prevent a build-up of flour around the edges, taking care not to touch the rotating paddle.
• If your machine doesn't have a viewing window (which is extremely useful), once you've scraped down the sides and know the mixture is the right sort of consistency, don't be tempted to peep again unless it's to add ingredients as specified in a recipe. If you keep doing so during the heating, rising or baking process, you could ruin your loaf.
• When the programme is complete, always use oven gloves to lift the pan out of the machine as the pan and the machine will be very hot. 
• Eggs are medium unless otherwise stated.
• For some recipes ... easy-blend fast-acting yeast [is used]; for others the ordinary active dried yeast (that you usually mix with liquid and sugar first but not when using it in the breadmaker) is best. The reason is that for some recipes the easy-blend variety works too quickly. For best results [follow the recipes], if you don't have both varieties, use easy-blend for all recipes. A sachet of yeast = 15g/1/2 oz. Do not use fresh yeast.
• Always wrap flavoured loaves before storing.

Source: gluten-free breads & cakes by carolyn humpries (p.13-14)

The long awaited GLUTEN-FREE FLOUR recipe entry! *happy dance*

I haven't had the chance to test these recipes but they do come highly recommended. Any feedback would be greatly welcomed!

First off, if you haven't caught on to it yet you will soon, you have to BLEND several mixtures of flours to get a good gluten free flour mix. It's time consuming but well worth it. You can even mix a batch a head of time for a weekend of baking.

White gluten-free flour mix

• 50g/2 oz/ 1/2 cup tapioca flour or buckwheat flour
• 50g/2 oz/ 1/2 cup cornflour (cornstarch)
• 100g/4 oz/1 cup potato flour
• 450g/1 lb/ 4 cups white rice flour

1. Mix all the ingredients together and store in a covered container.
2. Use as required.

Brown gluten-free flour mix

• 50g/2 oz/ 1/2 cup buckwheat flour
• 50g/2 oz/ 1/2 cup tapioca or quinoa flour
• 100g/4 oz/1 cup potato flour
• 450g/1 lb/4 cups brown rice flour
• 15ml/1 tbsp gluten-free cocoa powder

1. Mix all the ingredients together and store in a covered container.
2. Use as required.

Source: gluten-free bread & cakes by carolyn humphries

Book List

• The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman
• ISBN-13: 978-1-59233-441-4
• ISBN-10: 1-59233-441-5
• The Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D
• ISBN: 978-0-7624-3349-0
• The 100 Best Vegan Baking Recipes by Kris Holecheck
• ISBN: 978-1-56975-714-7
• Becoming Vegan, the complete guide to adopting a healthy plant-based diet by Brenda Davis, R.D. & Vesanto Melina, M.s.,R.D.
• ISBN: 978-1-57067-103-6
• Gluten-free bread & cakes from your breadmaker by Carolyn Humphries
• ISBN: 978-0-572-03569-3
• Cookouts Veggie Style: 225 backyard favorites - full of flavor, free of meat!
• ISBN: 978-1-4405-1240-7
• The Best Veggie Burgers on The Planet
• ISBN: 978-1-59233-476-6

I will be adding more to the list but so far these have been the ones that I found myself drawn to. Also, they suggest how to make healthy swaps, making sure you're still meeting your nutritional needs. The last one, which some might not want to read because of the title, offered me more of an understanding in regards to vitamins, minerals and overall what I've been lacking by having a "traditional" diet. I'm not pushing veganism, but I'm just saying some of the books do offer great suggestions.  

Substitution, Dairy & Cheese

Guidelines for substituting for Dairy,
Unlike many other foods, substituting for dairy is pretty straightforward. For the most part if a recipe calls for 1 cup (235ml) milk, simply replace with 1 cup (235ml) nondairy milk, such as soy or almond milk. Same rule applies for yogurt, sour cream, and butter. All you have to do is replace these items at a 1:1 ratio with their nondairy counterpart.

If the original recipe calls for:

• 1 cup (235ml) buttermilk

Replace with:

• Combine 1 tablespoon (15ml) fresh lemon juice or vinegar, such as apple cider or white balsamic, with 1 cup (235ml) unsweetened soymilk

If the original recipe calls for:

• 1 cup (235ml) cow's or goat's milk:

Replace with:

• 1 cup (235ml) soymilk
• 1 cup (235ml) almond milk
• 1 cup (235ml) hemp milk
• 1 cup (235ml) rice milk
• 1 cup (235ml) coconut milk for drinking, such as So Delicious

If the original recipe calls for:

• 1 cup (224g) dairy butter

Replace with:

• 1 cup (224g) nonhydrogenated, nondairy butter, such as Earth Balance
• 1 cup (224g) coconut oil
• 3/4 cup (168g) vegetable shortening

If the original recipe calls for:

• 1 cup (235ml) heavy cream

Replace with:

• 1 cup (235ml) soy creamer
• 1 cup (235ml) full-fat unsweetened coconut milk, or coconut cream

If the original recipe calls for:

• 2 scoops ice cream

Replace with:

• 2 scoops soy ice cream
• 2 scoops rice ice cream
• 2 scoops coconut ice cream

[will be doing several entries on this subject!!]

If the original recipe calls for:

• 1 cup (240g) sour cream

Replace with:

• 1 cup (240g) nondairy sour cream, such as Tofutti or Follow Your heart
• 1 cup (240g) Basic Tofu Sour Cream [entry to come on how to make this!!]

If the original recipe calls for:

• 1 cup (240g) yogurt

Replace with:

• 1 cup (240g) coconut yogurt
• 1 cup (240g) rice yogurt
• 1 cup (240g) soy yogurt
• 1 cup (240g) Basic Homemade Sorta Yogurt [entry to come on how to make this!!]

(The Complete Guide to Vegan Food Substitutions p14)

Guidelines for substituting for Cheese,
[...] If you have access to good-tasting cheese substitutes, then you can just replace the cheese in the original recipe at a 1:1 ratio with a nondairy version.
If you are not fond of store-bought cheese alternatives or don't have easy access to them, you may have to be a little bit more creative. [entries to follow!]

If the original recipe calls for:

• 1 cup (112g) shredded cheese

Replace with:

• 1 cup (112g) nondairy shredded cheese, such as Daiya

If the original recipe calls for:

• 1 slice cheese (for sandwiches)

Replace with:

• 1 slice Galaxy or Tofutti Cheese Slices (available in several flavors)
• 1 slice Nutty Pepperjack [entry to come!!]

If the original recipe calls for:

• 1 cup (240g) cream cheese

Replace with:

• 1 cup (240g) nondairy cream cheese, such as Tofutti or Follow Your Heart [personal favorite is tofutti, I prefer it over regular cream cheese!]

If the original recipe calls for:

• 1 cup (235ml) nacho cheese suace

Replace with:

• 1 cup (235ml) Nacho Queso [enrty to come]

If the original recipe calls for:

• 1 cup (150g) feta crumbles 

Replace with:

• 1 cup (150g) Tofu Feta [entry to come]

If the original recipe calls for:

• 1 cup (245g) ricotta cheese

Replace with:

• 1 cup (245g) Tofu Ricotta [entry to come]

(The Complete Guide to Vegan Food Substitutions p43)

They won't even know it's cruelty free. Baked this one for two of my sibling's birthdays as a whole cake!

Basic (Vegan) Chocolate Cupcake Recipe

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegan Fluffy Buttercream Frosting

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Variation:Cookies ‘n’ Cream Cupcakes: Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.

Vegan Fluffy Buttercream Frosting Recipe

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine, we use Earth Balance
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero

Yes this photo is mine! Favorite cupcakes!!

Eggs Benedict with Yellow Pepper Hollandaise

Eggs Benedict with Yellow Pepper Hollandaise

Hollandaise

·       1 large yellow bell pepper, seeded and cut into eighths

·       3 ounces (6 tablespoons) reduced-fat cream cheese

·       1 teaspoon lemon juice

·       ½ teaspoon Dijon mustard

·       ¼ teaspoon kosher salt

Eggs Benedict

·       4 slices Canadian bacon

·       2 medium ripe tomatoes, each cut into 4 thick slices

·       4 large eggs, at room temperature

·       1 teaspoon distilled white vinegar

·       4 whole grain English muffins, halved

·       Paprika, for sprinkling

1.     Prepare the hollandaise: Place the bell pepper pieces in a microwave-safe bowl, and add 1 tablespoon water. Cover and microwave on high power for 2 minutes, or until the pepper is easily pierced with a paring knife. Drain, and immediately transfer it to a blender.

2.     Add the cheese, lemon juice, mustard, and salt to the blender. Puree until the sauce is silky smooth with no visible bits of yellow pepper. Set it aside.

3.     Prepare the Eggs Benedict: Preheat the broiler. Line a large baking sheet with aluminum foil and coat it with oil spray.

4.     Arrange the Canadian bacon and tomato slices in a single layer on the prepared baking sheets. Broil 4 minutes on the first side. Flip the bacon and the tomato slices over, and broil for an additional 4 minutes, or until the bacon is crispy brown around the edges. Remove the baking sheet from the over and loosely tent it with foil to keep it warm.

5.     Place a double layer of paper towels on a large platter or small baking sheet; this will be used to hold the poached eggs once they are cooked.

6.     Fill a large, shallow pan with 3 inches of water. Bring the water to a boil; then reduce the heat to low (the water should be at a gentle simmer). Add the vinegar to the water.

7.     Crack each egg into its own small saucer, ramekin, or bowl. (For the best results, use a container with a narrow base and a wide top to help the egg keep its shape; a small teacup works well.) Place all the cups of egg in close proximity to the stove.

8.     Working with 1 egg at a time, slip the eggs carefully into the simmering water by lowering the lip of the cup half an inch below the surface of the water.

9.     With a slotted, gently nudge the egg whites closer to the egg yolks by swirling the water around them in a circle as they cook. For medium-firm yolks, cook the eggs for 3 minutes (adjust the time for runnier or firmer yolks, cooking no more than 5 minutes total). To tell if the yolk is cooked to your liking, remove the egg from the water with a slotted spoon and gently press on the yolk to determine the degree of doneness. Remove the cooked eggs from the water with a slotted spoon and transfer them to the paper towel – lined platter.

10.  Lightly toast the English muffins halves.

11.  Just before serving, reheat the hollandaise in a small saucepan over medium low heat for a few minutes, or in the microwave for 30-60 seconds, until it’s warm to the touch.

12.  For each serving, place a slice of Canadian bacon on the bottom English muffin half, and pile 2 tomato slices on top. Top with a poached egg and up to ¼ cup of the hollandaise. Sprinkle paprika over the hollandaise. Serve with the top English muffin half alongside.

Nutritional information: Calories – 295, Protein – 19g, Carbohydrate – 32g, Total fat – 11g, Saturated fat – 4g, Cholesterol – 235mg, Fiber – 4g, Sodium – 815mg

Source: Slim & Scrumptious by Joy Bauer