Green Goddess Dressing

This is a great dressing for any salad you want to put it on. If you want it creamy, add some vegan mayonnaise to the recipe. Yum, yum!

In a food processor put:

1 ripe avocado, skinned and pitted
1/4 cup dried parsley, or 1/2 cup fresh parsley (you can add more if you like parsley; not one of my favorite herbs so I didn’t use much)
2 tablespoons avocado oil
2 tablespoons lime juice (or lemon juice if you prefer)
2 tablespoons ground pumpkin seeds
2 teaspoons ground coriander
1 tablespoon vinegar
Salt and pepper to taste
Water to get to dressing consistency, 1/4-1 cup (my dressing came out fairly thick and I used 1/2 cup of water)

Blend until creamy and all ingredients are combined. Here, again, I used some roasted whole coriander seeds that I pulsed in my spice grinder so they were not fully ground and the pumpkin seeds were also only partially ground. This added some crunchy texture to the dressing.

Simple Curry Sauce (dairy-free, gluten-free)

This is a very easy sauce to make using a curry powder; I prefer the Madras curry powder. If you’re adventurous and want to make your own curry powder, there are a number of recipes and videos on-line (YouTube especially) which show the process.

In a small sauce pan, heat

2 tablespoons oil

then add

1 teaspoon to 1 tablespoon of curry, depending on your taste and cook for approximately 30 seconds until you can smell the curry.

Add 2 tablespoons all purpose gluten-free flour. Whisk and cook for several minutes.

Whisk in 3/4 to 1 cup (the amount of milk depends on how thick you want your sauce) of your favorite milk (coconut milk works great here but rice, hemp, almond also work fine).

Soy Sauce Substitute (soy-free, gluten-free, refined sugar-free)

I do so love Chinese foods but not an easy thing to find these foods that don’t contain soy. Harder yet to cook them without an alternative other than coconut aminos. Since I’m also allergic to coconut, that doesn’t work for me! So here’s a recipe for a substitute that isn’t as salty but adds that umami we crave with Chinese foods. I frequently make a double batch and freeze it in small 1/4 cup portions since it will last in the refrigerator only about 3-4 weeks but freezes very nicely.

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.

Easy Spicy Barbeque Beans (dairy-free, gluten-free, refined sugar-free, soy-free, vegan)

Being a New England girl, I’m not accustomed to barbeque beans; we are famous for our Boston Baked Beans where I come from (see recipe under side dishes). Since beans are a great source of protein and generally lower in carbs than many side dishes, I’m trying to use them more often as a side dish. Here’s a recipe that’s quick and easy (takes longer to make the sauce than the beans!).

Feel free to use any bean your family likes. And if you have time and prefer dried beans, soak them overnight or boil them for about an hour before adding the sauce, and the recipe is just as easy.

In a small saute pan mix:

1 tablespoon olive oil

1 small onion, minced

1 tablespoon minced garlic

1 small jar tomato paste

1/4 cup vinegar (I use rice but any kind will work)

1/4 cup maple, agave, or coconut nectar, or honey

2 tablespoons molasses

Salt and pepper to taste, 1/4 to 1 teaspoon

1 teaspoon-1 tablespoons hot sauce (or cayenne pepper)

sufficient bean liquid to thin the sauce

Heat the olive oil over medium heat, add the onions and cook until soft. Add the garlic and cook a minute more, about 5 minutes all together. Add the rest of the sauce ingredients, mix thoroughly, and simmer over low heat for about a half hour. For a smooth sauce, use an immersion blender before mixing in:

1-2 cans (or about 1 1/2 cups dried beans that have been soaked or boiled) beans (I used red kidney beans because those are the ones I like but feel free to use any beans you have on hand).

The sauce makes enough for 2 cans of beans but I used only 1 and froze the other half of the sauce.

Serves 4

Easy Oven Fries (dairy-free, gluten-free, soy-free, vegan)

Who doesn’t like French fries? Crunchy on the outside and soft and fluffy on the inside, with or without ketchup, delicious. But all that fat! Here’s an alternative that doesn’t even need any ketchup because they are seasoned with garlic and paprika. Turn half-way through the bake so that they will get crispy on two sides.

Preheat oven to 425 degrees. For 2 servings you’ll need:

3 medium russet or sweet potatoes (organic if possible)

1/4 cup olive or avocado oil

1/2 teaspoon sea salt or Herbamare*

ground black pepper to taste

1/2 teaspoon garlic powder

1 teaspoon paprika

Wash, peel and cut the potatoes into wedges remembering that the smaller the slices, the faster the cook. Be sure to remove any bruises or eyes from the potatoes. Place in a medium size bowl. Sprinkle with the seasonings and mix then add the oil and make sure all the wedges or slices are well covered with the oil. Arrange in a single layer on a medium to large cookie sheet (with sides!) and bake until tender and golden brown, 25-40 minutes depending on size of your cuts.

*Herbamare is a seasoned salt where fresh herbs are left to marinate in salt for several months. Quite flavorful.

Easy Pear Ginger Sauce (dairy-free, refined sugar-free, vegan)

A very easy thing to do with fruit that is getting too ripe and has to be used is to make a sauce with it. I had two pears that were getting over-ripe yesterday and decided to make some pear sauce. I had a small piece of ginger left over from the gingerbread waffles so I grated that into the sauce as well. Great idea, added to the taste as well as giving the sauce a little tang. And tastes great on top of the gingerbread waffles!

I used pears but any fruit would work with this recipe, with or without the ginger. If I hadn’t added the ginger, I would have used some cinnamon, allspice, nutmeg, or cardamom. And it easily adjusts to the number of pieces of fruit that are ripe.

To make about 1 cup of sauce, use:

2 medium ripe pears

1 teaspoon fresh grated ginger (or any other spice your family likes)

1/4 teaspoon salt

Wash, core, peel,* and dice the pears into a small saucepan. Add the spice and salt, cover and simmer over medium low heat until the pears are soft, about 10 minutes. Uncover and increase heat to medium to boil off excess liquid, cook for about 5 minutes or until there’s no longer any visual excess liquid. Remove from heat and using a potato masher or just a fork, mash into a sauce like consistency. If making a larger batch, use an immersion blender. Serve hot or cold. The sauce also freezes very well.

If the fruit isn’t sweet enough for your taste, feel free to add 1 tablespoon of maple syrup, agave or coconut nectar, or date syrup to sweeten.

*In the case of pears, if they are organic, I don’t bother to peel them because that’s where most of the fiber is in pears. But other fruits such as peaches definitely peel.

Gingerbread Waffles (dairy-free, gluten-free, egg-free, refined sugar-free, soy-free, nut-free, vegan)

I much prefer waffles to pancakes so for my birthday this week, I bought myself a new waffle maker that has removeable plates for easier cleaning. And in one of my older cookbooks [Homemade Bread, FARM JOURNAL] I found a recipe for Gingerbread Waffles! My favorite cookie is a gingersnap or gingerbread cookie so this was a real delight!

So here’s the updated recipe. Takes a little more work than mixing up a batch of pancakes but really worth the extra effort!

In a medium bowl mix:

2 tablespoons ground flaxseed with

1/4 cup warm water

After mixing, let sit for a few minutes. While that’s working in a smaller bowl, mix:

2 teaspoons aquafaba powder (if you don’t have any aquafaba powder, use 1/3 cup aquafaba liquid)

1/3 cup cold water

1/2 teaspoon cream of tartar

And whip until stiff peaks. Set aside. To the flaxseed mixture add:

1/4 cup vegan margarine or shortening (such as Sprectrum)

1/2 cup date sugar

Using a hand mixer, beat until combined. Add:

1 cup non-dairy milk such as hemp, soy, or oat

1/4 cup unsulfered molasses

and continue beating until everything is incorporated.

Add:

2 cups all-purpose gluten-free flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon

1/2 teaspoon freshly grated ginger

1/2 teaspoon dry ginger (or if you don’t have any fresh ginger on hand, increase this to 1 teaspoon)

1/4 teaspoon allspice

1/4 teaspoon ground clove

1/2 teaspoon salt

Using a spoon, mix until everything is incorporated. Like with pancakes, don’t overmix, its okay if you still see a little flour or a couple of lumps. Fold in the “whites” (the aquafaba mixture) until combined, again be careful not to overmix or you’ll have tough waffles. Now you’re ready for the waffle iron.

Cook per your machine’s instructions. I cooked mine on the medium setting remembering that gluten-free baked goods often take a little more time to cook. A single recipe makes 7 good size waffles. These waffles are great served with a fruit sauce topped with some non-dairy whip or vanilla frozen dessert. However, I decided to combine my waffle with one of my other favorite things and made a plate of chicken and waffles with real maple syrup drizzled over the top. Delicious!

This is a heavy dense waffle so one is enough per person.

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.