Thursday, June 29, 2017

Veggie soup (with meat or vegan)

Some ideas for veggie soup ingredients. You can use whatever you have in the house. Add meat/broth or skip it... it's all up to you! All ingredients are optional! Add whatever you like/whatever you have.

Chicken broth (optional- when I use it I prefer to make my own just boil organic free range chicken bones in water to cover for an hour and strain through a sieve)

Diced or shredded chicken/beef or other meat (optional)

beans - any type you like

tomatoes or tomato sauce


zucchini (green squash) or yellow squash

fennel- if you like the taste

kale, collards or spinach , escarole or a combination

butternut or acorn squash

sweet potatoes

white potatoes

brown rice or quinoa



string beans

any herbs you like-- I like cilantro

onions or scallion or leeks


stir in some hummus for added flavor

stir in some hot sauce for added flavor 

kombu or other seaweed a small amount gives the soup extra minerals

seasalt and pepper to taste

Monday, June 19, 2017

Vegan Means...

Vegan means egg free and dairy free (and also meat free/animal product free). I personally am intolerant to eggs and dairy but sometimes eat meat/fish/honey. So many of these recipes can be made either totally vegan or for meat/animal product eaters.

Collard wraps

take any filling you like, wash a collard leaf and dry it, rip or cut out the think vein from the bottom to about the middle of the leaf. Put the filling of your choice on the collard wrap and wrap the collard wrap around your filling like wrapping a burrito or a present and enjoy!

I like to add veggies with the mock egg salad recipe posted on this blog...or the mock egg salad AND the coleslaw on this blog is even more delicious together on the collard wrap!

Mock "Egg Salad" chickpea/garbanzo salad (vegan and gluten free)

cooked chickpeas pulsed in a food processor til broken down into pieces but not into mush

scallions or shallots

red cabbage

shredded carrots

chopped cilantro or other herb of choice

any other  finely chopped veggie  you choose


bell peppers


lettuce chopped fine (like herbs)



Hot Sauce

Red Wine Vinegar

sea salt and pepper to taste

Cole Slaw (vegan and gluten free)

thinly sliced green cabbage

thinly sliced red cabbage

shredded carrot

finely sliced scallions


Chalula  Hot Sauce (dash)


Your favorite mustard (I love spicy brown)

red wine vinegar

sea salt and pepper to taste

You can add beans to this as well to make it hardier, or if not vegan add some shredded cooked chicken. Add some toasted sesame seeds or raw or toasted pumpkin seeds as well for a nice crunch.

Monday, January 9, 2017

Erin McKenna's gluten free / vegan recipes/books, Babycakes NYC

                                German Chocolate Cake Gluten Free/Vegan!

Just a not to say that Erin McKenna's books are terrific for all those foods that you miss that you need to find gluten free and vegan recipes for.

She has 2 books on baking, mostly sweet treats and also a book on bread and butter. I have not tried the bread and butter book many of the recipes contained GF oats and oats do not agree with me. For bead I generally use my "Mini Pizza Crusts" recipe for my "bread". See the books by clicking on the link above. Remember you can check the books out at your local public library to see them to see if you would like to purchase them in your own home cookbook library.

For my "mini pizza crust" recipe click the following link.

Here are just some of the recipes I was so glad to find in Erin's books...all were changed to gluten free and vegan thanks to her!

1) German chocolate cake

2) Rainbow cake/cookies

3)  lemon vanilla cupcakes

4) lemon poppy teacake

5) chocolate chip cookies

6) double chocolate chip cookies

7) brownies

8) chocolate cake

9) cinnamon teacake/spice muffins

10) donuts


12)graham crackers

13)sugar cookies

14) gingerbread cookies/ginger snaps

15) snickerdoodles

16)pineapple upside down cake

17) black and white cookies

18) carrot cake/zucchini  muffins

and many more...

Sunday, December 4, 2016

Rice cakes as ice cream "cones"?

                           Salted rice cake with almond butter and chocolate coconut milk ice cream.

This is my daughter's idea. It is delicious and tastes like an ice cream "cone", but gluten free of course.

She took a lightly salted rice cake and spread some almond butter on it and then some coconut milk ice cream on top. Then enjoy!

You can get as crazy as you want with the ingredients, use a different rice cake or popped corn cake any flavor, cinnamon possibly, you can add melted chocolate or even use a chocolate flavored rice cake, you can use any nut butter or Justins hazelnut chocolate spread (like Nutella) and chocolate sauce, caramels/sauce, marshmallows, nuts, sprinkles, crushed gluten free cookies as "sprinkles", any flavor or type of ice cream (non dairy if you need to).

For Coconut Bliss ice cream flavors

For Lundberg Rice Cake flavors , scroll down a bit on the link

Saturday, November 12, 2016

white chocolate (gluten free vegan)

Katie's recipe is much like my idea of making white chocolate.

I used maple syrup for the sweetener and nut butter instead of the milk powder. If you could find powdered soy milk/ soy protein powder, you could use that to make the chocolate vegan, or just leave out the milk powder altogether.

The first time I made "white chocolate"  I used peanut butter as the nut butter and it tasted incredible! It would have made great peanut butter chips or a great peanut butter coating/shell on other treats.

I just used peanut butter, maple syrup, vanilla and of course the biggest ingredient the edible cocoa butter (it's white and you can find it at the health food store or online- make sure it's EDIBLE not for making creams and other topical skin products) Navitas has a good cocoa butter.

I will use cashew or macadamia butter next because of the neutral taste of these nut butters. Then the "white chocolate" will taste more like vanilla chocolate instead of peanut butter chocolate.

When I get the ingredients down pat I will post my recipe. Below is "guesses" on quantities.

1 tsp? nut butter

 1/4 cup? cocoa butter

1/4 tsp? vanilla

1 tsp ? maple syrup

Friday, July 1, 2016

Orange Sesame Cashew Dressing

Orange Sesame Cashew Dressing (Great with bitter salad veggies like chickory or endive)


    3 tbsp unhulled sesame seeds (toasted),  or 2 TBSP tahini  or both
    1/4 cup  soaked overnight raw cashews nuts, or 2 tbsp raw cashew butter
    2 oranges, peeled and pith removed well from "core" also (or 1 large orange)
    1/4 tsp sea salt or pink Himalayan salt (optional)
    1/8 tsp black pepper (optional)

    2 tbsp Dr. Fuhrmans’s Blood Orange or Riesling Reserve Vinegar or white wine vinegar (or juice of 1 lemon)
    Orange Juice, if needed to adjust consistency


If using sesame seeds, toast the sesame seeds in a dry skillet over medium high heat for three minutes, mixing with a wooden spoon and shaking the pan frequently.

In a high powered blender, combine 2 TBSP sesame seeds if using them, (save 1 TBSP to sprinkle over salad for garnish) or tahini, soaked cashews, oranges and vinegar or lemon. You can do this in a regular blender but a Blendtec or a Vitamix work best.

If needed, orange juice can be added to adjust consistency.

Sprinkle remaining  1 TBSP of toasted sesame seeds on top of salad.

Wednesday, April 27, 2016

Glazed Chicken Thighs (gluten free, egg free, dairy free and can be soy free)

8-10  chicken thighs
2-3 TBSP coconut oil or olive oil
3 TBSP balsamic vinegar
3 TBSP coconut aminos or Bragg's  aminos (soy)
1 TBSP honey
1 tsp fennel seeds
1 tsp red pepper flakes
juice and zest of 1 lemon
3 scallions
1 clove of garlic if desired
sea salt to taste (the Bragg's is VERY salty the coconut aminos are more sweet, but they have a good amount of salt added also)
black pepper to taste

Brown chicken thighs in an oven safe pan in the oil. add the other sauce ingredients (except scallions) and saute til sauce thickens to a glaze consistency...5-10 minutes. place in a 350 degree oven for another 20 minutes or until cooked through for meat. Add the scallions for the last 5 minutes of oven cooking.

Monday, April 18, 2016

Pistachio muffins gluten free and vegan

I'm going to convert a Babycakes NYC recipe to a pistachio muffin, by adding pistachios and almond extract they should come out delicious!

Here's the recipe!

Makes 3-4 muffins

1/4 cup garfava flour

2 TBSP potato starch

1 TBSP arrowroot starch

2 TBSP unrefined sugar

3/4 tsp baking powder

pinch of baking soda

1/8 tsp sea salt

1/8 tsp xanthan gum

1 and 1/2 TBSP applesauce

2 TBSP coconut oil melted

1/4 cup hot water

1/2 tsp almond extract

1/2 cup pistachios, shelled and unsalted (soaked for a few minutes in water or fresh out of the bag) and rough chopped

Add all  dry ingredients to a bowl stir, add wet ingredients and mix til just combined , put batter in muffin tins/liners. Bake at 350 degrees for 20-22 minutes

Wednesday, December 30, 2015

Justin's Chocolate Butter (like Nutella but milk free!)

Milk free and less sugar too! Great as a filling between cookies, on waffles, or on fruit.

Justin's Peanut Butter Cups

The dark chocolate cups have no milk (but they are made in a factory that processes milk(chocolate)

Spritz or Pressed Cookies (Gluten Free Dairy Free Egg Free- Vegan)

Dry ingredients

1/4 cup garbanzo/fava flour

1/4 cup potato starch

1/4 cup arrowroot

1/4 cup powdered sugar (I use organic)

1/8 tsp xanthan gum

tiny pinch of sea salt

Wet ingredients

1 oz Earth's Balance margarine

3 oz coconut oil (if you want you can use 4 oz of coconut oil only)

1/8 cup coconut milk

1/4 tsp vanilla extract

Every ingredient should be room temperature. Put the gluten free flours through a fine seive . Add the rest of the dry ingredients. Measure out and melt the oil/margarine. Add the vanilla and coconut milk and stir til just combined , no lumps. Chill the batter and the cookie press and the cookie sheet in a fridge or freezer.You want the cookie batter to stay chilled at all times. Then press the cookies out of a cookie press onto the cookie sheet and bake at 350 degrees for 10-15 minutes and slightly brown around the edges.

Friday, March 27, 2015

Hope Hummus

My favorite flavor is Sriracha. Great with meats/beans in burritos, with celery sticks and chicken (like buffalo chicken). Can be used as a dip or as a sauce.

Food For Life Brown Rice Tortillas (gluten free and vegan)

These are a store brand that are great for burritos, a burger "wrap", sandwich wraps, egg rolls, tortilla chips for dips or in salads, quesadillas,  tacos , tortilla layers for Mexican lasagna (I prefer them sauteed for this) and lots more.

To soften them up saute in a pan in a little oil of your choice. (I like Olive oil)

To Crisp them saute a little longer in your favorite oil.
To crisp them without oil put in a toaster oven or regular oven on 350 degrees for 5 minutes or so. (watch carefully so they don't get too dark/burn)

Friday, July 11, 2014

Italian Sesame Cookies (Biscotti di Regina) Gluten Free and Vegan


1 and 1/4 cups almond flour (I used Bob's Red Mill)

1/3 cup maple syrup

1/3 cup tahini (Once Again)

1 TBSP coconut oil

1/2 tsp baking soda

1/4 tsp sea salt (I used pink Himalayan)

1 and 1/2 tsp vanilla? or to taste

1/2 tsp anise oil (I used Frontier) or 1 tsp ground star anise? or to taste

For sprinkling on top (sesame seeds)

Drop by spoonfuls on to parchment lined cookie sheet. sprinkle with toasted or untoasted sesame seeds (I used raw, but will toast them next time.

Bake in 350 degree oven for 15-20 minutes til lightly browned. Let cool and enjoy.

Monday, June 16, 2014

Vegan Yogurt and Cream Topping and more with Miyoko Schinner


Heard she has a cookbook coming out soon as well! Please enjoy the video below. You could probably swap out the soy for another non dairy milk as well. the video Miyoko's website

Sunday, June 15, 2014

Mexican Lasagna (Gluten Free Dairy Free Egg Free )

                    A quickie single serve I just break the tortilla into quarters and create layers.

When I am in a rush or have limited time I layer a single serve version in a small pyrex dish in the toaster oven and leave out the sautéed veggies and the meat.

Brown Rice Tortillas (We use Food For Life)

Refried Beans  (we use Amy's or Bearito's brand or can make your own)
If your refried beans are unseasoned add ground cumin, ground chipotle, ground ancho chili powder to taste, mix into the refried beans.

Ground turkey cooked (can use other meat or leave out if vegan)

Salsa  (we use Nature's Promise organic but you can make your own)

Onions chopped and sautéed

Peppers chopped and sauteed

Jalapenos chopped and sauteed

Daiya cheddar cheese sprinkled between the layers and on top (I just use on top) or you could use a nut cheese

1) Cook all ingredients that need to be cooked separately

2) Layer all the ingredients in a baking dish and bake to heat through 350 degrees for 20-30 minutes

If you want serve with guacamole, dairy free sour cream, and lettuce and diced tomatoes

Monday, March 17, 2014

Irish Soda Bread (or orange scones -or hot cross buns) Gluten free /vegan

These are the orange hot cross buns (made from this recipe-see below for changes/additions)

1 cup millet flour

1/4 cup sorghum flour

1/4 cup brown rice flour

1/2 cup potato starch

1 TBSP arrowroot starch

2 TBSP sugar

1 tsp baking soda

2 and 1/2 tsp baking powder

1 tsp sea salt

1 and 1/2 tsp xanthan gum

1 TBSP egg replacer (found at health food store)

5 TBSP shortening (I used palm shortening - you could also use coconut oil)

1/4 cup plain coconut milk yogurt

3/4 cup rice milk (for scones add 1/2 cup orange juice + 1/4 cup rice milk)

1/2 tsp lemon juice or apple cider vinegar

1 TBSP maple syrup

1 cup of raisins

2 tsp orange zest (optional but tastes REALLY good!)

for scones add the zest of one orange and 1/2 tsp real orange extract

for hot cross bun type scones add other types of dried fruits in addition to the raisins

for scones or sweeter, prettier soda bread sprinkle the top with vanilla scented cinnamon raw sugar

Mix dry ingredients, cut in shortening, add wet ingredients, mix til just combined. plop dough on a parchment lined cookie sheet. sprinkle with raw sugar . bake in 375 degree oven for soda bread til inside is cooked through (30-60 minutes- watch the top doesn't burn can turn oven to 350 when top is browned)

for drop scones- 375 degree oven for  15-20 minutes

Wednesday, February 5, 2014

Linzer Tart Cookies (GF Vegan)

Tried to cut the hole after cookies were baked and it cracked...

1/2 cup GF flour  (garfava/potato starch and arrowroot about one third of each to make 1/2 cup)

1/6 cup (half hazelnut flour- half almond flour or whichever you like better)

1/16 tsp ground cinnamon

1/8 cup Earth Balance

1/8 cup Coconut Oil

1/6 organic powdered sugar or evaporated cane juice

1/16? cup non dairy milk til able to form into cookie dough (I used rice milk)

1/8 tsp vanilla extract

Have all ingredients at room temperature and mix all together. Shape into small balls and place on a parchment lined cookie sheet .

Bake at 350 degrees for 15-20 minutes til edges are golden

Let cool and make sandwich cookies with your favorite raspberry jam.

Monday, February 3, 2014

Powdered Sugar Cookies (GF Vegan)

                 These are a light and airy crispy/tender cookie with a light sweetness and a hint of vanilla.

2 oz  (1/4 cup) coconut oil -room temp

2 oz (1/4 cup) Earth Balance- room temp

1/4 cup organic powdered sugar (confectioner's)

1/8 cup coconut milk- room temp

1/4 tsp vanilla extract

1/4 cup garfava flour

1/4 cup potato starch

1/4 cup arrowroot

All ingredients should be room temperature. Mix well and place in pastry bag or ziploc bag with notch cut out of the corner and pipe onto cookie sheet lined with parchment paper. If you make fancy shapes with the pastry bag (ie ridges)  the recipe says to leave the piped cookies on the tray for 30 minutes in the air. This will help  the shapes keep when baked. Bake at 350 degrees for 15-20 minutes til slightly golden.

Wednesday, January 1, 2014

Taco Salad (Gluten Free Vegan)

  Skip this one if nightshades add to your joint pain...

Chopped romaine lettuce
organic salsa (I use Nature's Promise- or homemade)
refried beans (I use Amy's)
can add meat or vegan meat substitute -or leave out for vegan version (I sometimes add cooked chicken or ground beef or turkey)
guacamole (sometimes homemade -sometimes Whole Foods)
olive oil sautéed Food For Life brown Rice Tortilla (til crisp) or Tortilla Chips (watch the corn, some folks are intolerant and it can cause joint pain they have rice tortilla chips as well)
can add jalapeno or red bell pepper
can add your favorite vegan cheese shreds (I leave this out in this recipe)

add Italian dressing
equal parts olive oil and red wine vinegar
minced garlic
dried basil
dried oregano
sea salt and black pepper

Stir together and eat! Enjoy!

Friday, December 6, 2013

Split Pea Soup (with ham)

16 oz dry Split Peas (soaked overnight)
1 zucchini chopped
3-4 carrots chopped
3-4 celery  stalks chopped
2 medium-large onions
3 small garlic cloves
1 small head of kale chopped small
1-2 cups cooked and diced uncured ham /bone  (or your own smoked and brined meat ) (or skip this if vegan)
pinch of red pepper flakes
1 lg bay leaf
sea salt
water or stock to cover
2 TBSP olive oil

Chop the veggies and saute all except the kale in 2 TBSP olive oil  for 5-10 minutes . Put in the peas and the spices cook for 1/2-1 hour, The kale can go in the soup in the last 10 minutes of cooking.

Wednesday, December 4, 2013

Lupus Hope Cookbook Blog

                                              Baby pine trees growing in the leaves

For healthier Gluten Free Vegan choices visit my other recipe blog.

Monday, December 2, 2013

Lentil Soup

Made a delicious lentil soup today. I will try to add quantities soon...

dry lentils
tomatoes or tomato sauce
bay leaf

Cook soup for 40 minutes or so. Add kale in the last 5-10 minutes

Wednesday, November 27, 2013

Ginger Snaps (gluten free/vegan)

Dry Ingredients
1/2 cup garfava flour
1/4 cup potato starch
1/4 cup arrowroot
1/8 cup flax meal
1/2 tsp baking soda
1/2 tsp xanthan gum
1 tsp ground ginger or 1 TBSP fresh grated ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt
small pinch ground cloves
1/3 cup + 2 TBSP sugar

Wet Ingredients
1/4 cup coconut oil melted
1/8 cup unsulfured blackstrap molasses
1 and 1/2 TBSP unsweetened applesauce

Whisk together dry ingredients, melt coconut oil and mix coconut oil together with the rest of the wet ingredients, add wet ingredients to dry ingredients and mix til dough can be gathered with hands. Roll into small balls and flatten to 1/4 in with the bottom of a flat glass greased with coconut oil

Optional sprinkle tops with raw sugar (large crystals) and press in chopped walnuts if desired.

Wednesday, August 15, 2012

Ginger Peachy Cupcakes - GF and Vegan

I personally didn't love this I'm skipping this one...BUT just pick your favorite GF Vegan cupcake batter (I like Babycakes vanilla cupcakes) and  add peach puree (and teeny peach pieces if desired) instead of applesauce and add fresh or ground ginger instead of vanilla flavor. Can add a peach or lemon glaze on top if desired (you may want to cut back on the amount of sugar in Babycakes recipes usually they're way to sweet)

Thursday, May 31, 2012

Chocolate Shake/Milk (GF Vegan)

 Just had the most delicious drink/chocolate milk for dessert. Made up the recipe myself
You can change the ingredients/quantities to your liking:

1 TBSP organic no sugar/salt added (just peanuts) peanut butter ( or can use any nut butter)
1 and 1/2 TBSP raw cacao powder (or regular cocoa powder - raw is MUCH better tasting though! )
1 cup rice milk (can use any non dairy milk)
1/4 vanilla bean insides scraped out...
1/8 tsp cinnamon
1 tsp maple syrup or honey (or to your desired sweetness)
pinch of sea salt
3 ice cubes

***Add a ripe banana if you like, or use cashew milk, nut milk or coconut milk. This would all make it thicker and creamier.

Add all ingredients to a blender, blend up and enjoy! Probably could shake it up in a mason jar really well also. It was delicious!

Sunday, May 13, 2012

Red Pepper Bruschetta (Gluten Free and Vegan)

This was delicious! You could make a great sandwich by adding a spread of hummus and this bruschetta topping together. A healthy vegan protein packed lunch!

Gluten Free/Vegan Bread brushed with olive oil and toasted in the oven til crisp (make when the bruschetta topping is complete)

2 Roasted Red Bell Peppers
3 Roasted Red or white onions 

Roast the onion and red bell pepper at 350-375 degrees as long as possible don't let it burn though.
Peel the skin from the red peppers Let cool.

Mix the following ingredients in a small bowl. Then add thin strips of roasted red pepper, and roasted onion.

2-3 TBSP Olive oil
juice of 1-2 lemons
2 small cloves finely minced raw garlic
1/4 cup Parsley
1/2 tsp Cumin
1 and 1/2 TBSP Tomato paste
Salt to taste
Pepper to taste
1/2 tsp Red Pepper Flakes (pepperoncini)

***Can add sundried tomatoes, or roasted tomatoes if desired

Saturday, May 12, 2012

Empanadas or Mexican pockets (Gluten, Dairy and Egg Free)

Full Recipe Coming Soon...this is the gist...

Red and Green Bell Peppers
Ancho Chili powder
Chipotle Chili powder
Sea Salt
Grass Fed Beef (leave out if vegan)
Refried Beans
Non-Dairy Cheddar Cheese

My Gluten Free Vegan Mini Pizza Crusts

Monday, May 7, 2012

Spicy Cheezy Kale Chips Gluten Free/Vegan

...these taste like Doritoes, but are so much healthier!

***You will need a dehydrator for this recipe*** (you also need to soak the nuts overnight before you start this recipe)

2 small bunches of kale  (we prefer the curly kale for chips) washed, ribs taken out and air dried

The rest of the ingredients go in an industrial high powered blender (we have a Blendtec)

1 cup raw unsalted macadamia nuts (soaked overnight in fridge and drained)
1/2 cup raw unsalted cashews (soaked overnight in fridge and drained)
1-2 TBSP olive oil
1 to 1 and 1/2 red bell pepper roughly chopped
1 lemon juiced
sea salt to taste
1 to 1 and 1/2 jalapeno pepper
1/4 tsp ground cayenne
3 small cloves garlic peeled and minced
1/4  of a small white onion

Put bell peppers in blender first (this helps to process ingredients better) then add the rest of the ingredients. Blend til completely smooth.
Toss cheeze sauce like salad dressing with the dried kale make sure each piece is coated as evenly as possible (I find your hands work best for this job)
Put on dehydrator racks at 110-115 degrees til kale chips are crispy, usually takes overnight to 24 hours depending how dry you want them, then enjoy!

Monday, April 30, 2012

Italian Pizza Pockets (Gluten Free, Egg Free, Dairy Free)

Full Recipe Coming Soon....

My GF Vegan Pizza Crust
Spaghetti Sauce
Non Dairy Cheese shredded (we used Follow Your Heart Mozzarella)
Uncured Pepperoni diced (can use any meat you like or no meat)
In place of meat could use diced tempeh, beans etc
Diced Red and Green Bell Peppers (sauteed)
Diced Onions (sauteed )
diced mushrooms (we used baby bellas)
I need to make a "how to" video showing  my husband's easier way to put together the pockets. These were "quickies" we were in a rush so the edges are not sealed completely on these pockets ....

Monday, April 16, 2012

Knish - 2 ways gluten free/vegan

                                                  Complete Recipe coming soon....

gf vegan mini pizza crusts or brown rice tortilla

mashed potato filling

additions: (to kick it up a notch)

butternut squash



bell peppers

mushrooms/mushroom or other gravy

soy cheese/or other non dairy cheese

bacon/ham/other meat of choice

Chocolate Ganache Cupcakes- gluten free /vegan

the recipe is from "The Allergen Free Baker's Handbook" by Cybele Pascal
pg 106 Chocolate Layer Cake with Dark Chocolate Frosting
Here are my suggestions/changes
On the gf flour mix I use arrowroot instead of tapioca (pg 19 in book)
for the cocoa powder I use Ghirardelli cocoa powder
I use extra light olive oil instead of the canola oil (probably could also use melted coconut oil)
for the ganache topping I used Lindt bittersweet bars (could also use 70% Lindt bars) mixed with 1/2 amount of rice milk or any other non dairy milk
For instance 4 oz (1/2 cup) of chocolate to 2 oz (1/4 cup) of "milk" and melt and stir together well, in a heat safe bowl over hot water

Tuesday, January 24, 2012

Marshmallow Whoopie Pie with Raspberry and Ganache Filling- Gluten Free Egg Free and Dairy Free (not vegan- has gelatin in marshmallow)

Full recipe Coming Soon....this is a partial right now

Take 2 Babycakes chocolate brownie muffin tops (bake the brownies like you would cookies on parchment on a cookie sheet so that they some out like pancakes/muffin tops)

Spread ganache and raspberry filling on the inside of both muffin tops (recipes coming soon)

cut a piece of homemade marshmallow or if freshly made marsmallow pipe it on or spread it on

Top it off and enjoy!

Tuesday, January 17, 2012

Chicken Pot Pie (To Go) Gluten Free, Dairy Free, and Egg Free

Full Recipe Coming Soon....
Chicken (or chicken subsitute if vegan)
Frozen mixed veggies (or fresh veggies when time)
A gravy made from rice milk, chicken broth, margarine or olive oil, and brown rice flour.
Make a roux then gravy/sauce
My GF Vegan Mini Pizza Crusts 

Wednesday, January 4, 2012

Gluten Free Vegan Choco Chip Cookie Topped Brownies

Who came up with this idea? Well as far as I can tell the person who published it is  Dorie Greenspan. My son came home and said someone at a bake sale at school had brouht these in...

I took Dorie's idea and used Babycakes Brownie and Chocolate Chip Cookie recipes to make it Gluten Free and Vegan. I also cooked them in muffin form to make sure they cooked through adn were not mushy in the middle if I  did the regular brownie pan style. (Still very rich and not very good for you... but for the occasional treat...for you or the kids)

The Brownie recipe

The Chocolate Chip recipe

Friday, December 16, 2011

Baked Ziti (Gluten Free, Dairy Free, Egg Free )

Full recipe instructions coming soon....

Gluten Free Pasta

Spaghetti sauce

Sausage or beans

Non Dairy Cheese we use Follow Your Heart Mozzarella

Bell Peppers


Wednesday, November 2, 2011

Ham and Cheese and Jalapeno Fritters (Gluten, Dairy and Egg Free )

My husband came up with this recipe...not the healthiest.... but delicious. Will try to put exact measurements next time.

Here goes

GFCFEF Pizza Dough Batter

Diced Ham or sausage (uncured)-  or other vegan type meat product if desired (we used ham above)

Minced Jalapeno

Grated non dairy Cheddar Cheese (we use Follow Your Heart)

could also add cooked diced onion too  (just my 2 cents)

Mix all ingredients together and fry in a pan with a small amount of olive oil about 3-4 minutes per side to make fritters
*** or to be a little healthier bake in dollops on parchment covered cookie sheet to make them into biscuits in 400 degree oven for 15-18 minutes.

Could also make this recipe with any meat/veggies/cheese

Would be great with cooked potatoes, cooked onions and cooked spinach (frozen spinach, squeezed out)