Stroganoff (dairy-free, gluten-free, egg-free, soy-free)

I looked at a recipe for tempeh stroganoff, thought about turkey instead. It reminds me a lot of turkey tetrazzini in looks but definitely not in taste. I think this is mainly due to marinating the meat in my “fake” soy sauce and the addition of vinegar to the sauce.

When I think about stroganoff, I immediately think it should be served on egg noodles. Since I’m allergic to eggs, that’s not possible but I managed to find some pad thai brown rice noodles that worked quite well.

I used turkey in this recipe but it could be made with beef, pork, chicken or tempeh and be equally as delicious. Other vegetables would also do well in this sauce like green peas, string beans, or carrots.

Makes 4 servings.

In a medium bowl, mix:

12 ounces meat or tempeh cut into strips

3 tablespoons “fake” soy sauce (you could use tamari or coconut aminos)

1 tablespoon rice vinegar

Marinate in the refrigerator 30 minutes up to overnight.

In a large skillet heat:

2 tablespoon olive oil

Add meat (drained) and saute for 3-5 minutes, turning to sear. Remove from pan and set aside. Add:

1 medium onion, diced

2 teaspoons minced garlic

1/2 teaspoon dried oregano

2 teaspoons dried thyme

24 ounces sliced or diced mushrooms (I used a mixture of 3 different mushrooms)

Salt and black pepper to taste

Cook until the onions are soft and the mushrooms cooked. Stir in:

2 tablespoons gluten-free all-purpose flour, more or less depending on the oil in the pan

Mix in:

2 cups non-dairy milk

2 tablespoons seasoned rice, sherry, or wine vinegar

Stir until mixture begins to thicken. Add the meat. Taste and adjust seasonings if needed.

Serve over noodles, rice or quinoa. Garnish with fresh parsley or chives.

Easy Chicken Wings (dairy-free, gluten-free, refined sugar-free, egg-free)

I do love chicken wings, pork ribs, all those things that are so not good for us. Since it’s my birthday today, I decided to make some of the things I love. I just put up Cinnamon Sticky Rolls and now here is my recipe for chicken wings. I bake them instead of deep frying so they are not too greasy.

Spray with a non-stick spray a cookie sheet with sides, size depending on how many wings you’re making. Preheat oven to 425 degree. If making more than a dozen, just increase the recipe.

For 10-12 drummettes, mix in a gallon baggie:

2 tablespoons cassava flour

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 teaspoon garlic powder

1 teaspoon paprika

Shake to combine. Add the wings (you can use split wings if you like the fattier section as well). Shake to coat all the wings completely. Remove them from the bag, shaking off any excess flour and arrange on the cookie sheet. You don’t want them touching each other or they will stick together. Lightly spray with non-stick spray. Bake for 10-12 minutes or until you start seeing browning around the bottom. Remove from oven and turn them over so that both sides get crispy. Bake for about another 8-10 minutes.

Serve with your favorite sauce.

Cinnamon Swirl Sticky Buns (dairy-free, gluten-free, egg-free, refined sugar-free, soy-free, nut-free)

I love cinnamon rolls! In fact, I won the winter carnival for my junior class in high school with my sticky buns. Back then I didn’t worry about gluten or dairy, didn’t have any allergies then. My son recently asked me, after the cinnamon swirl bread, if I could make some rolls instead. Here’s what I came up with. The recipe makes a 12-15 rolls.

This a a very tender, soft dough and doesn’t rise as much as traditional yeasted dough.

In a large bowl mix:

1/2 cup warm water (around 100 degrees; my Nana always told me the key to yeast was to make sure the water didn’t feel hot or cold on your wrist, just wet, then it’s the perfect temperature, like a baby’s bottle should be)

1 teaspoon date sugar

1 package (2 1/4 teaspoons) active dry yeast

Stir to dissolve the yeast and then let sit for 5-10 minutes until it bubbles. Throw it out and try again if it doesn’t bubble or foam, that means its not working.

Warm over a very low heat in a small sauce pan:

1 cup non-dairy milk

1/4 cup honey, agave or coconut nectar

2 tablespoons oil

Be sure not to get this liquid hotter than the water was for the yeast or it will kill the yeast mixture when you pour it into the bowl. When the honey is melted, pour the milk mixture into the yeast and add:

1 cup whipped potatoes (don’t want any lumps in the dough!)

1 1/4 cups brown rice flour

1/2 cup tapioca flour

1 cup all purpose gluten-free flour

1 teaspoon xanthan gum

1 teaspoon salt (be sure the salt goes in last so it doesn’t affect the yeast)

Mix thoroughly. Add more brown rice flour if the mixture is too wet. You want a dough that you can handle and roll out. Grease a bowl and add the dough, put in a warm place, covered with wax paper or a clean small towel and let rise for 1- 1 1/2 hours.

For the filling you need:

1/4 cup avocado oil, coconut oil, or vegan margarine

1/4-1/3 cup date sugar

2-3 teaspoons cinnamon (more or less to taste, I was rather generous with mine and probably used more like 2 tablespoons)

Prepare a 9×12 baking dish by greasing. Remove the dough and place on a floured surface where you can roll it out to approximately a 24×30″ rectangle. You may need to add some flour to the top of the dough to keep it from sticking. Once rolled out, rub the dough with 1/4 cup of avocado or coconut oil (or a vegan margarine), sprinkle with 1/4-1/3 cup date sugar and several teaspoons of cinnamon. Beginning on the longer end, slowly roll the dough (you may need to loosen the dough from the counter with a butter knife if stuck). Tuck the ends into the roll and make sure the last side is securely attached to the rest of the roll. Cut into 1″ slices and place in the prepared baking dish. You don’t have to leave much space between the rolls because they won’t rise much at this stage. Cover with a clean towel or waxed paper and put in a warm place to rise again. (I turned my oven to 170 degrees (the lowest setting it would go) and turned it off after 5 minutes of warming so that it was approximately 100 degrees and used that to let the dough rise. Worked well.) This should only take about 1 hour.

Remove the dough from the oven and heat the oven to 350 degrees. Make the Honey-Bee Glaze like we used on the Cinnamon Swirl Bread (1/2 cup date sugar, 1/4 cup non-dairy milk, 1/4 cup agave or coconut nectar, 1/4 cup oil, 1/2-1 cup hemp hulls, sunflower, or pumpkin seeds – if too thick to pour, add a little more milk) and pour it over the rolls before baking them in the oven. Bake for 30-35 minutes, or until a toothpick inserted into a middle roll comes out clean.

Spicy Pumpkin (or Sweet Potato) Quick Bread (dairy-free, gluten-free, egg-free, soy-free, nut-free, refined sugar-free)

I really enjoy baked items that I can make without pulling out my stand mixer or even my hand mixer. This is one of those. Takes two bowls but otherwise a very easy bread to make. It’s a dense loaf but moist and tender. Perfect as a side for a salad or toasted with some non-dairy cream cheese for breakfast with your favorite protein.

Makes 1 loaf

Preheat oven to 400 degree. Generously grease a 9×5 bread pan. Mix in a medium to large bowl:

2 1/4 cups brown rice flour

1/2 cup tapioca flour

1 cup date sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons xanthan gum

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg or allspice

1/2 teaspoon salt

Mix until combined. In a separate smaller bowl whisk together:

1 can pumpkin puree

1/4 cup water

1/3 cup oil (I used avocado oil but any oil you have will work)

2 teaspoons vanilla

Add wet ingredients to dry and mix until combined. Before combining you might add one or several of the following:

1/2 cup chopped dates

1 cup chopped nuts

1/2 cup hemp hulls

or 1 cup dried fruit such as currents, raisins, cranberries, etc.

Spoon into the prepared pan, smooth over the top and place in the middle of the oven. Bake 45-50 minutes. Cool in pan or on cooling rack.

Quick and Easy Orange Spice Coffee Cake (dairy-free, gluten-free, egg-free, soy-free, cane sugar-free, nut-free, vegan)

It’s difficult to find recipes for desserts that are delicious along with being allergy free. Here’s a light, delicious cake that’s quick to mix and bake. Takes longer to get all the ingredients together than to make. And nobody will believe you that it is gluten-free or egg-free, never mind that there’s no refined cane sugar in it. I used a “Honey Bee Glaze” topping but it would also work well with the standard coffee cake streusel topping. The honey bee glaze made a gooey sticky cake best served hot while the caramel like goo is still pliant. And would work well with any kind of non-dairy frozen vanilla or orange “cream”.

I’m allergic to nuts so I used hemp hulls in the topping but any nut if you can have them would work, sesame seeds or pumpkin seeds would even work well.

Preheat oven to 350 degree. Generously grease an 8×8″ baking dish. Here’s what you’ll need for the cake:

In a 2-cup bowl mix together:

1 tablespoon ground flaxseed and 2 tablespoons water

1/4 teaspoon aquafaba powder and 2 tablespoons water

Let sit several minutes while you,

Mix in a medium mixing bowl:

2 cups all-purpose gluten-free flour

2/3 cup date sugar

1/2 teaspoon guar gum

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon allspice (feel free to substitute the cinnamon and allspice for whatever spices your family likes such as nutmeg, mace, ginger, or cloves)

Mix until combined.

Now back to the smaller bowl add:

1/2 cup oil (I used avocado oil because of its light flavor but any oil would work)

1/2 cup non-dairy yogurt (my 5.5 ounce container was exactly a 1/2 cup)

1/3 cup agave nectar

1/3 cup orange juice

2 teaspoons grated rind (rind from one large orange)

1 tablespoon vinegar

3/4 cup raisins, dried cranberries, currents, etc. (Optional)

Pour the wet ingredients into the dry ingredients and mix just until combined. Don’t worry if there are dry spots but you don’t want too many. The batter is like a biscuit or scone batter when combined.

Spread the batter in the greased pan and top with Honey Bee Glaze or coffee cake streusel (the cinnamon mixture used in the Easy Cinnamon Swirl Bread would work here, just double the recipe). Bake for 25-35 minutes or until toothpick comes out clean.

Here’s the recipe for Honey Bee Glaze adapted from the Joy of Cooking.

1/2 cup agave nectar

1/4 cup non-dairy milk

1/4 cup avocado oil

1/4 cup honey or date syrup

1/2 cup crushed nuts, seeds, or hemp hulls

Pour over coffee cake batter before baking.

Easy Cinnamon Swirl Bread (dairy free, gluten free, refined cane sugar free, egg free, soy free, vegan)

One of my favorite breads has always been cinnamon raisin. I can no longer eat raisins but cinnamon is such a wonderful flavor, especially this time of year. And it naturally lowers blood sugar levels so has health benefits as well.

This bread is very easy to make, don’t even need a mixer, just be careful not to overmix and spread evenly in the pan so there isn’t one part that takes longer to bake. Mixes in about 10 minutes so most of the time is baking, 40-50 minutes to bake.

Preheat oven to 350 degrees. Grease and flour (gluten free all purpose) a bread pan.

In a medium bowl mix:

2 tablespoons ground flax seed (preferably golden so it doesn’t show in the bread)

1/4 cup warm water

Let sit 5 minutes or until thickened and add:

1/2 cup date sugar

1 cup non-dairy milk

2 teaspoons vanilla

1 6 ounce container of plain yogurt (mine was actually 5 1/2 ounces and I just added an extra tablespoon of milk)

1 tablespoon vinegar

In a smaller bowl, mix together:

1 1/2 cups all purpose gluten-free flour

1/4 cup brown rice flour

1/4 cup garbanzo bean flour

1 tablespoon baking powder

1/2 teaspoon salt

When mixed, slowly add to the wet ingredients. Mix until combined. Spoon evenly into prepared bread pan.

In a separate small bowl mix together:

1/3 cup date sugar

2 teaspoons cinnamon

2 tablespoons melted vegan margarine or avocado oil

Spoon over bread mixture and using a fork or knife, swirl through the bread mixture.

Bake 40-50 minutes in the middle of the oven or until a toothpick comes out clean.

While the bread is cooking, make the glaze:

1/3 cup sugar free confectioners’ sugar (Lakanto has a monkfruit based powdered sugar)

2 tablespoons non-dairy milk

If you don’t care for the taste of monkfruit sweetener, mix together 1/2 cup agave or coconut nectar with 2 tablespoons of non-dairy milk and 1 tablespoon of ground chia seed (white).

Put the bread on a cooling rack that sits on top of a cookie sheet. Be sure its fully cooled before glazing. Pour either glaze over the top of the loaf, coating evenly. If using the nectar based glaze, be sure there are no pools of glaze that might soak into the bread.

You could add some raisins or cranberries to the bread before baking or even some chopped candied fruits if you don’t mind a little sugar in the mix! That would be a lot like my Nana’s Christmas bread!

Oriental Spare Ribs

(Dairy free, soy free, gluten free, sugar free)

One of my favorite foods – spare ribs! Probably because all summer my father grew the pigs for our winter table and the treat was always the ribs. I had them so rarely growing up, just that one time every year, so now that I’m grown I cook them as often as I possibly can. I had to give up Chinese style ribs when I developed my soy allergy but with the soy sauce substitute (see sauces), I’m now experimenting with some of my favorite Chinese dishes like ribs. The recipe is very simple to make and prep time is short but cooking time is longer to get that bone tender rib that we all love.

You’ll need for 2 servings, depending on how many ribs you can eat!:

1 full rack of ribs (I prefer the St. Louis style, more meat, less bone)

6 tablespoons chicken stock

2 tablespoons soy sauce substitute (or use real soy sauce if it doesn’t bother you)

3 tablespoons rice vinegar

6 tablespoons date syrup (or agave, coconut nectar, etc.)

1 teaspoon molasses

Cut the ribs into individual sections. If you have a cleaver, you can chop them into 3 pieces for each rib but this isn’t necessary. Mix the liquid ingredients together.

If you have a crock pot, you can cook them on high for 2-4 hours. Put the ribs in the pot then cover with the sauce. If you don’t, like me, preheat your oven to 350 degrees, spray your casserole or oven safe dish with olive oil, add the ribs and the sauce. Use a covered dish so that the sauce doesn’t all boil away during cooking. I turned them every 20 minutes since my dish didn’t allow them to all be completely covered. Cook in the oven 1 1/2 to 2 hours.

Once cooked, pour the remaining liquid into a saucepan and boil down until syrupy. Pour over the ribs to serve. At this point, you can top them with sesame seeds or chopped green onions.

HINT: Ribs can be very fatty. I cooked mine, poured off the liquid and then refrigerated them separately overnight. The next day, dinner prep was simple. I heated the ribs in a low oven while I removed most of the fat from the sauce and then boiled it down. I then poured it over the ribs, and heated them at 350 degrees for 20 minutes.

Moraccan Chicken

With all my food allergies, I eat a lot of chicken so I’m always on the lookout for new, interesting chicken dishes. I don’t know how many of you subscribe to the magazine “Simply Gluten Free” but I’ve been a subscriber since their very early days when they were titled “Cooking Without.”

This last issue had a recipe for easy Moraccan Chicken which I thought sounded interested and it turns out it is very delicious. I’ve changed the recipe slightly to meet my tastes and decided to share it with you. Several cautions – cook in a slow cooker if you want but if you do it in the oven like me, be sure to cook at 350 degrees. I screwed up this time and used 375 and even with watching it closely and cooking no more than 1 hour, the top still scorched. So in the oven, be sure to cook at no higher than 350. It should only take 3/4 to 1 hour to bake.

You’ll need:

4 chicken thighs (I tried using a breast and it was tough)

1 cup salsa – use whatever salsa your family prefers, mild, medium, hot or spicy, doesn’t matter

1 teaspoon honey

1 teaspoon garam masala

1/2 teaspoon salt

Spray a 9×9″ pan with cooking spray. Mix the salsa, honey and spices together (I use a small whisk) and put a thin layer on the bottom of the pan. Arrange the thighs on top and then spread the remaining salsa mix on each thigh. Bake.

It’s that easy! You can serve it with brown rice, mashed potatoes or celery root.

Orange Chicken (dairy free, gluten free, soy free, egg free, sugar free)

I love Chinese food but since I’m allergic to soy I don’t get it very often. There’s a small Chinese restaurant in central New Hampshire that I visited frequently when I was there last year where they were willing to cook meals for me without any soybean oil or soy sauce. My selection was, of course, limited due to my other allergies but it made me hungry for more.

I recently found a recipe for Orange Chicken and decided I could adapt it if only I could find a substitute for soy sauce, such a staple in Chinese food. So, for those of you who can’t use soy, like me, I’ve got an alternative here for that as well. The recipe is a little complex but if you follow it step by step, its easy enough to make a great dish.

The soy substitute works well in this recipe and I’ll probably try it out on different dishes in the future. Make it ahead. It will freeze which is nice since most recipes call for only a little soy sauce at a time.

In a small saucepan mix:

1 1/2 cups bone broth – I used mushroom but beef would also work

3 teaspoons vinegar

1 tablespoon unsulfured molasses

2 teaspoons date sugar (or date syrup)

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground ginger

1 teaspoon sesame oil

Bring to a boil and simmer until reduced by half. Cool.

For the orange chicken, to serve four:

3/4 chicken broth

Zest and juice of 2 oranges

1/4 teaspoon monk fruit powder

6 tablespoons rice vinegar

1/4 cup soy sauce substitute

2 teaspoons diced garlic

1 tablespoon grated fresh ginger

1/8 teaspoon ground chipotle (use more if you like it hot)

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 inch pieces

5 teaspoons corn starch (if like me, you have trouble with too much corn, you can use arrowroot, tapioca or cassava here as well) mixed into 2 tablespoons water to make slurry

1 cup arrowroot, tapioca, or cassava flour

1 tablespoon aguafava powder mixed into 1/2 cool water (or you can use 3 egg whites)

1/4 teaspoon cream of tartar

1/2 teaspoon baking soda

3 cups olive oil (or any oil you can use)

First, whisk the broth, grated orange zest and juice, the monk fruit powder, vinegar, soy sauce substitute, garlic, ginger, and chipotle in a large saucepan until thoroughly mixed. Transfer 3/4 of the mixture to a large zip-lock bag, add chicken, and toss to coat. Get the air out of the bag by sealing it most of the way and then pressing the bag. Finish sealing bag and refrigerate for at l hour.

While the chicken marinates, bring to a boil the rest of the sauce. When it comes to a boil, whisk into the sauce and continue whisking until the sauce is clear and thick. Set aside.

In a large Dutch oven heat the oil to 350 degrees.

Beat the aguafava (or egg whites) until soft peaks, add cream of tartar.

Combine the arrowroot with the baking soda, salt and pepper in a large zip-lock bag.

Set up 2 baking sheets with parchment paper or paper towels on the bottom of the tray and put a cooling rack on top of the paper in one of the baking sheets. Drain the chicken and pat dry with paper towels. In parts, don’t try to do all the chicken at once, coat it with the beaten aguafava (or egg whites), then toss into the bag of flour and shake to coat. Remove chicken from the bag shaking off any excess flour. Place the chicken on the baking sheet without the rack.

Add the floured chicken one piece at a time to the oil and fry until golden brown 3-5 minutes, turning chicken as needed. You should be able to fry 1/3 to 1/2 of the chicken at a time. Transfer to the wire rack. Be sure to bring the oil back to 350 degrees between each batch of chicken.

Reheat sauce until simmering. Add chicken and serve immediately over rice. Some cut scallions add to the dish. You can also add to the sauce some sautéed onion and celery, water chestnuts, broccoli, bok choy, etc.

Honey Mustard Pork Chops (Dairy-free, gluten-free, sugar-free)

My mother used to make pork chops covered with onion-soup mix and cream of mushroom soup.  I loved those pork chops and have been trying for years to find a recipe that I could eat that would produce such juicy, succulent pork chops.  And I think I’ve finally found one!  This recipe adds some spice (I like to use spicy brown mustard) along with a slight sweetness to a juicy chop.  I serve it with some of my celery root and parsnip mash that’s been reheated in a skilled until crispy brown.

This recipe is for 2 chops but can easily be doubled or tripled depending on how many chops are needed.

In a small bowl mix:

  • 1/4 cup spicy brown mustard
  •  2 tablespoons honey (I like to use raw organic honey)
  •  2 tablespoons olive oil

Grease a 6×9″ baking dish.  Trim excess fat from the pork chops.  Add the chops and spread with half the honey mustard mixture.  Turn over the chops and spread with the remaining mixture.  Marinate at least a half hour but I’ve left them as long as overnight.  The vinegar in the mustard will tenderize the pork so the longer you let them marinate the better.

Preheat oven to 400 degrees.  Bake the chops for 10-15 minutes depending on the size of your pork chops and then remove and turn the chops over.  Be sure to test with your finger or a spoon to determine if the chops are cooked (a done chop with have no give when pushed with a spoon or finger).  If my chops are almost done after turning over, I put them under the broiler to brown the top for 3-5 minutes.    A 1-bone chop takes roughly 20 minutes total.  Let sit for 5-10 minutes to rest before serving.