Gluten Free Italian Breadsticks

This is my absolute favorite breadstick recipe that I got from theglutenfreevegan.com!  It is hard work, but it is well worth it!


Gluten Free Italian Breadsticks

Ingredients:

2 tbsp. dry active yeast
1 1/3 cup brown rice flour
1 cup tapioca starch
2 tsp. xanthan gum
2 tsp. Italian herb seasoning
1 tsp. salt
1 1/3 cup unsweetened non-dairy milk (I use coconut or rice)
2 tsp. agave nectar or sugar
2 tsp. olive oil
2 tsp. apple cider vinegar

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Buttery Topping:

2-3 tbsp. melted earth balance butter (I use soy free in the red tub)
1/8 tsp. granulated garlic powder
1/8 tsp. dried parsley


Directions:

1.  Preheat oven to 425 F
2.  Combine dry ingredients, including yeast, in your mixer.
3.  Add liquid ingredients slowly and beat on medium speed for 2 minutes.
4.  If dough bounces too much, add 1 tbsp. at a time of dairy free milk until it no longer bounces.
5.  Prepare a baking sheet by greasing it with olive oil.  Or use silicone liners (this works best and there is no stick!)
6.  Grease up your hands and divide dough up into 6 equal portions.  Form each portion into a long breadstick that is uniform from end to end, and place each one not touching on the greased baking sheet.  (What I found works best, is to actually use a plastic bag with a corner cut out and to squeeze each breadstick directly onto the pan.)  Make sure to smooth out any bumps. 
7.  Meanwhile, in a small bowl, combine melted vegan margarine, garlic powder, and parsley. 
8.  Bake in preheated oven for 15 minutes, until nice & golden brown.  There is no need to let them rise in advance, as they will rise as they bake.
9.  Brush with garlic butter mixture & serve fresh & hot!

Thai Coconut Curry

This is pure deliciousness!  I got this recipe from my friend, Terri Buckmaster.  This recipe is sure to please if you like curry!

Thai Coconut Curry


Ingredients:

2 tbsp. coconut oil
3 diced red potatoes
1 chopped and cooked chicken breast
2 cups chicken broth (divided)
1 tbsp. curry powder
1/2 chopped onion
2 tbsp. fresh shredded ginger
3-4 cloves minced garlic
1 diced jalapeño
1 cup fresh chopped cilantro
2 cups of veggies (I prefer chopped spinach, broccoli, and chopped kale)
1 can coconut cream
salt & pepper


Directions:

1. Place coconut oil, diced potatoes, and chicken in hot skillet.  Add 1 cup of chicken broth in skillet and cook until chicken is no longer pink in center. 
2. Add remaining broth, curry, onion, ginger, jalapeno, and garlic to skillet.  Stir.
3.  Add veggies and cilantro to skillet.  Cook 1 minute.
4. Add can of coconut cream, salt & pepper.  Do not let the coconut cream boil.  Serve as soon as it is melted & stirred in. 


Serve with rice or quinoa.

Spicy Walnut Chicken

This is one of my all time favorite meals.  I made it long before our food allergies were known, and I really missed it once our diets changed.  Eventually, I got knowledgeable to adapt this recipe to our new diets!  Here is the new improved version.  Feel free to change it up so that you can eat it too!

Spicy Walnut Chicken

Makes about 4 servings, 1 cup each (I usually double this recipe for my family)

Ingredients:

1/4 cup chicken broth
1 tbsp. cornstarch, arrowroot starch, or tapioca starch
1 tbsp. honey
2 tbsp. coconut aminos (or use non gmo-soy sauce)
1 tbsp. apple cider vinegar
1/4 tsp. ground red pepper (cayenne)
1 tbsp. olive or avocado oil
1 pound boneless, skinless chicken thighs, cut up
1 clove garlic, finely chopped
1 tsp. grated gingerroot (or ground ginger)
1 medium red bell pepper, cut into small pieces
2 cups of veggies of your choice (examples: broccoli, chopped kale, carrots, snow peas, etc.)
1/3 cup walnuts or other nut of your choice (peanuts, almonds, sunflower seeds, cashews, etc.)
2 bunches of green onions, sliced



Directions:

1.  Mix broth, starch, honey, coconut aminos, vinegar, and red pepper. 
2.  Heat wok or 12 inch skillet (I love my cast iron one for this meal) over medium high heat.  Add the oil: rotate pan to coat sides.  Add chicken, garlic, and gingerroot;  stir-fry about 3 minutes or until chicken is no longer pink in center.
3.  Add bell pepper and veggies to pan; stir-fry 1 minute. 
4.  Add liquid mixture to pan.  Cook and stir about 1 minute or until sauce thickens.  Take off heat.  Stir in walnuts and garnish with green onions (or serve both separately on the side.) 

Serve with rice or quinoa. 

Chicken & Dumplings

So, this is one of our most favorite ways to eat chicken soup!  Just add dumplings!  And, even better, now we eat them gluten, dairy, and soy free!  This is a full meal, and perfect for a rainy day, a sick family, or just because!

Ingredients:
one whole chicken
5 stalks of celery
4 carrots
1 large onion
1 clove of garlic (we can't have this, but I like it best with it!)
1 tsp parsley
1/4 cup celery leaves
1 tsp. or sprig of thyme
1 tsp. or sprig of rosemary
salt and pepper to taste

dumpling ingredients:
2 cups gluten free flour (1/2 cup brown rice flour, 1/2 cup sorghum flour, 1 cup tapioca flour)
4 tsp baking powder
1 tsp salt
1 cup dairy free milk (coconut milk, rice milk, anything will work)
1 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp salt

First, stew a chicken.  Discard the bones, fat, and yucky stuff, and keep the meat and the broth.  Take out the meat, chop it, and put it back into the broth.  Chop and add all ingredients to the soup, but the dumplings.  Simmer ingredients for about 15 minutes.  Taste broth & see if anything is needed.  Onion powder, garlic powder, more herbs, etc can be added at this time.

Mix Dumpling ingredients, then drop them into the pan in serving sizes (each drop should be about 1-2 tbsp or the size of a small roll.) It is ok to put them on top of each other, just give them at least 10 seconds in between so they won't connect.  Cook for 12-15 minutes, then serve soup immediately!

Greek Shish Kebabs

I adapted this recipe from allrecipies.com  It is delightful & I usually double or triple it for my family.  

Ingredients:

1/4 cup olive oil
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 cloves garlic, minced (or 1 tbsp onion powder)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces, or 6 mini sweet peppers
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 mushrooms
1 zucchini cut into wedges

Directions:

1. Whisk the olive oil, lemon juice, vinegar, garlic or onion powder, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2. Soak wooden skewers in water for about 30 minutes before use.
3. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
4. Remove the chicken from the marinade and shake off excess liquid.  Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, zucchini, and mushrooms onto the skewers. I like to paint the marinade on veggies after I first place them on the grill (the marinade had raw meat with it, so only do this at the beginning!)
5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Vegan Pesto

I have been on a mission to find a vegan pesto recipe that actually tasted good.  I came across one that I had to modify for our diets, but it was a clear winner!  We put it on pizza, pasta, meat, use it as a dip, etc.  Enjoy!

 

Ingredients:

-1/2 cup extra virgin olive oil

-Juice from 1/2 a lemon
- 1/2 an onion (or 4 cloves garlic), chopped and lightly sauteed
- 1/2 cup walnuts (or cashews)
-1 cup whole fresh basil leaves (or a few bunches of basil)
-Salt and pepper to taste
-Optional: 1/4 cup pine nuts for creamier pesto (I've never done this, so I can't give my opinion on how it changes the flavor)

Blend all ingredients in a blender or food processor.  Enjoy the pure goodness!

Delicious Bread

I came across a bread recipe that I just have to share.  I have adapted it to fit our needs, of course.  The original recipe comes from theglutenfreevegan.com


INGREDIENTS:

1/2 cup brown rice flour
1/2 cup sweet sorghum flour
1 cup potato starch (or cornstarch)
1 cup tapioca starch
1 tsp sea salt
2 1/2 tsp xanthan gum
1 1/2 tbsp sugar
2 flax eggs* (or regular eggs)
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 1/3 cup water
2 1/4 tsp yeast

additions:
-for St Patty's Day I added a cup of pureed spinach into the recipe to make the bread green.  I simply put the 1 1/3 cup of water in the blender along with the spinach & pureed it.  I added it to the liquid mix just as I would the bread.  It was delightful!

-I love adding a tsp of rosemary, thyme, oregano, onion or garlic powder (we can't do garlic, just an idea), italian seasonings, etc.  Mix it up & try new ideas.  Let me know what yummy ideas you come up with!



DIRECTIONS:

If using a bread machine: Place all liquid ingredients in bread pan first.  Add dry ingredients, then yeast last.  Set onto whole wheat mode for smaller loaf size.  Check bread before it starts cooking.  It might need to be smoothed out or it will be jagged & lopsided.  Transfer to a cooling rack & don't slice until cooled!

If baking bread the traditional way:
-In a stand mixer, combine dry ingredients including yeast.  Always sift gluten free flours/dry ingredients!  Add the flax eggs, water, oil, and vinegar.  Mix on medium high until mixture becomes smooth and elastic-like.
-Bake in a preheated 400 oven for 10 minutes.  Cover with foil & bake for another 40-45 minutes until done.  Transfer to a cooling rack.  Don't slice until cooled!



* add 2 tbsp ground flaxseed to 6 tbsp cold water.  Mix & let gel for a few minutes, then add to recipe

Meals I make regularly

I thought it might be helpful to write down some of the meals I make regularly.  Some of these meals do not work well on the rotation diet that Silas is on (because they contain too many ingredients), but when we don't have to worry about sticking to the bare basics, this is a list I pull my ideas from.  I hope it can be helpful to at least one person out there.  If anyone wants a recipe, please ask!  I will try to get the recipes up for each of these meals that require a recipe, but in the meantime, I can get one to you sooner if you ask. 

Gluten & Dairy Free Dinners that I regularly make

1. Roast with potatoes, carrots, beans, tomato sauce
2. Stew with leftover roast
3. Spicy walnut chicken & batsami rice (use coconut aminos instead of soy sauce)
4. Turkey tacos with homemade corn tortillas
5. Hot dogs & hamburgers (Silas is bun free) & potato chips
6. Split pea soup with ham, carrots, & celery
7. Chicken & rice soup with potatoes, carrots, celery, onions
8. BBQ steak with baked or mashed potatoes & veggies
9. Apple Pork chops with curry baked potato wedges & veggies
10. BBQ chicken with baked potatoes, fresh veggies with homemade hummus & ranch dip
11. Pizza (gluten, dairy, egg, garlic, soy free for Silas)
12. Carne Asadas with corn tortillas (use coconut aminos instead of soy for sauce)
13. Spaghetti with corn or brown rice pasta
14. Bacon Avocado Pasta
15. Chili & cornbread (gluten/dairy/soy/egg free for Silas)
16. Baked ham, sweet potatoes, veggies
17. BBQ fish, baked potatoes, veggies
18. Sweet Potato black bean enchiladas
19. Coconut Curry Chicken with jasmine rice
20. Pork Roast with applesauce/apple chunks, veggies,
21. Squash, potato, or veggie soup (use rice or coconut milk)
22. Teriyaki Rice King Chicken, Veggies, & rice (homemade teriyaki sauce with coconut amino instead of soy)
23. Boneless Pork Spare Ribs with BBQ sauce (homemade sauce)
24. Veggie Soup
25. Black Bean Soup
26. Chicken with curry mustard sauce, rice, veggies
27. Fajitas (with gluten free tortillas for Silas - corn or brown rice tortillas) with veggies sauteed in coconut & olive oil
28. Baked potatoes with all the fixings (we use Daiya Cheese, Earth Balance Butter, salsa, broccoli, onions, bacon, etc.)

Curry Mustard Chicken

This one gets thumbs up from the entire family!  The first time my boys ate it, they yelled enthusiastically, "Can we have this EVERY night?!"

2 chicken breasts

1/2 cup almond milk, rice milk, coconut milk, or whatever you prefer
1/2 stick earth balance butter (melted or add it to the pan after the other ingredients are added)
1/4 cup yellow mustard
1/2 cup honey
2 tsp curry powder
1 tbsp garlic
salt to taste

Cut up raw chicken and set aside.  Heat sauce pan with oil.  Mix ingredients together and put in heated sauce pan with chicken.  Cook and stir often until chicken is thoroughly cooked.  This is perfect paired with rice or quinoa and veggies!

Creamy Pumpkin Soup (Dairy & Gluten Free)

In Australia, we met a former chef from Greece.  I was only 11 years old, but to this day,  I remember the delightful Pumpkin Soup he made for us when he invited us over.  It became our favorite & we requested it every time we came to visit!  I can still remember the cozy feeling I had when I slurped it down and listened to his fascinating accent as entertained us with some tall tales.  Before we left Australia, my mom made sure to ask him for the recipe.  He laughed & told her how easy it was and that he didn't really follow a recipe!  It is hard to believe because it is so good, but it really is easy! 

Now, the soup isn't really made from pumpkins...in fact, it is really just squash and potatoes, but I think he called it that because Aussies call squash pumpkins or something like that. I hope I have that right!  The name has a certain ring to it, so we just continue to call it that even though it has nothing at all to do with pumpkins (although I have tried it with pumpkins for the squash, and it is lovely too.)  Here is my best attempt at describing exactly how I make it. 

One squash (1 1/4 lbs or so)
3 - 4 medium potatoes
2 cups chicken broth
1/2 - 1 cup unsweetened milk substitute of your choice (we prefer Rice or Coconut milk)
1 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. thyme or other herb of choice
salt
pepper

Cook squash and scrape flesh from peel after cooking.  You should have around 1 1/2 cups.  Peel potatoes then boil in water (put just enough in pan to cover them.)  In a blender or food processor, puree potatoes with the water they were boiled in) until smooth.  Set aside in a large heavy saucepan.  Puree squash with chicken broth until smooth.  If more liquid is needed, add water so that the vegetables can puree properly.  Pour into saucepan with pureed potatoes.  Add milk and spices (I like this soup with LOTS of pepper).  Cook on medium and stir until heated all the way through, but DO NOT BOIL. 

The soup is fantastic plain, but it is also awesome with meat added.  Ham or bacon (precooked) is delicious in it.  This recipe makes enough to be the main course for dinner!  Pairs perfectly with some rolls or homemade bread (see my delicious bread recipe) toasted & buttered with his Earth Balance butter.  Enjoy!!!


Other versions of this soup:

- substitute squash with:
broccoli
cauliflower

- add in while cooking (before blending):
a whole onion
1/4 a cup of celery and leaves
a clove of garlic
a handful of spinach

Gluten Free Avacado Pasta

This recipe is adapted from a recipe a friend gave me. She got it from ivillage.com, but I couldn't find it to add the link. 

Ingredients:

1 lb gluten free pasta (brown rice pasta ROCKS!)
1 package of bacon or 1 cup cubed cooked ham
3 avocados
olive oil
1 tsp lime juice
garlic to taste

Directions:

Cook pasta according to directions.  While pasta is cooking, prepare meat.  If using bacon, chop into small pieces.

Smash avocados and add cooked meat.

Drain pasta & add bacon or ham/avocado mixture.  Drizzle pasta with olive oil.  Add lime juice.  Add garlic.  Mix together & serve.  Should serve about 4 people.