Alisa Cooks – Recipes from the Go Dairy Free kitchen

Sugar-Free Adventures and Giveaways

Posted by alisa on January 31, 2011 | 11 Comments

Some fun updates for you …

Sugar-Free:

I just recently finished a 10-Day Sugar-Free Challenge. Nothing fancy, just one that I did spontaneously, but the results were amazing! You can see my posts, including the challenge I took, sweet sugar-free treats, and my results at my other blog Dairy-Free & Fit.

To clarify, there is a method to my madness with more than one blog. This is food land, my kitchen, recipes that I make specifically. Dairy-Free & Fit is a conglomeration of health topics, food, fitness, and my own journal of things. The two blogs will always have different posts and updates! And yes, Go Dairy Free still keeps me busy too.

Giveaways:

ZenSoy Puddings & Soy-on-the-Go – Don’t forget, today is the last day to enter this one! Oh yeah, and that post has oodles of scrumptious dessert recipes too.

Heartland Gluten-Free Pasta – Tia’s got a cute story, review, and giveaway for you on Glugle Gluten-Free.

Go Dairy Free: The Guide and Cookbook – Yep, it has been a while since I’ve had a giveaway of my book, but Linda  is hosting one at The Gluten-Free Homemaker! She is so sweet.

Back with some ZenSoy winners (Tuesday) and a breakfast recipe (Wednesday) soon. Happy Monday!

Grain-Free & Egg-Free Bread Rolls!

Posted by alisa on January 27, 2011 | 27 Comments

I’ve really been loving experimenting with gluten-free and even grain-free, but since we haven’t yet determined if baked eggs are okay for Tony (we’ll be testing that down the line), I find myself limited in what recipes I can try. Especially since we live at high altitude. Note, lack of gluten + lack of eggs + lack of oxygen = numerous baked good failures. Oh yes, and he is allergic to almonds too … so almond flour is out for anything I want to share (lord knows I don’t need a pan full of brownies all to myself!).

But all is not lost. I have had some successful experiments, and I have certainly found at least a few recipes to learn from. My favorite recent find was Kelly’s new cookbook, Grain-Free Baked Goods and Desserts: Gluten-Free, Casein-Free, and Often Egg-Free. I would say that a little over half of the recipes call for eggs, but some don’t … and those my friends, are true gems.

I started making her Red Rock Rolls last week …

… and moved onto the Cinnamon Raisin Bagels in small roll form (very similar recipe to the Red Rock Rolls, but with cinnamon and raisins instead) …

Tony is loving the Cinnamon Raisin version as a sweet snack (only 1 Tablespoon of honey in the whole recipe and he enjoys them as a treat, woohoo!), but I am still partial to the Red Rock Rolls with oregano and onion. Okay, they’re both good.

Since our climate here is very, very dray, I’ll be adding a little extra moisture in my next batch. As you can tell from my picture (below), compared to Kelly’s, they are coming out a bit flatter here (my dough is also a touch dry). But, we haven’t really cared. They still taste scrumdidli-umptious, and really do have a bread-like texture!

Since the recipe is printed online, Kelly was kind enough to let me share it with you here. Enjoy!

Red Rock Rolls

Recipe adapted ever so slightly from Grain-Free Baked Goods and Desserts by Kelly Brozyna of The Spunky Coconut. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Soy-Free, Refined Sugar-Free and optionally Vegan.

Just guessing here, but I think Kelly calls them Red Rock Rolls, because they turn this amazing red-orange color on the outside when they bake.

Add to mixing bowl:

• 3 Tablespoons Ground Flax Seed OR 1.5 Tablespoons Ground Chia Seeds (you can buy meal or grind the seeds yourself—I use my coffee grinder)
• 3 Tablespoons Unsweetened Applesauce
• 2 Tablespoons Water
• 1 Tablespoon Apple Cider Vinegar
• 3/4 Teaspoon Xanthan Gum OR Guar Gum
• 1/4 Cup Unsweetened Milk Alternative (I used coconut milk beverage – in a refrigerated carton)

Beat with electric mixer.

Add, preferably in this order:

• 1 Tablespoon Honey (can sub agave nectar for vegan)
• 1/4 Cup Coconut Oil, melted
• 1 Teaspoon Onion Powder
• 1 Teaspoon Dried Oregano
• 1/2 Cup Coconut Flour
• 1/2 Cup Tapioca Flour / Starch
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder (Kelly has a grain-free baking powder recipe in her book)

Beat again until a mass begins to form.

Form the dough into a ball with your hands. (I put some oil on my hands so the dough doesn’t stick to them.)

Divide the ball in three (or four, we do four).

Roll each piece into a ball and flatten into the shape of a burger or veggie pattie that is about 1″ thick.

Bake at 350ºF on unbleached parchment paper for about 24 minutes.

Best if eaten while hot; do not refrigerate.

Makes 3 to 4 rolls

 

Blog Events:

I submitted Kelly’s Red Rock Rolls to Slightly Indulgent Tuesdays on Simply Sugar- & Gluten-Free!

Gluten-Free Oatmeal Raisin Protein Bites

Posted by alisa on January 25, 2011 | 22 Comments

Quick Notes:

Don’t forget to cast your vote in this week’s giveaway!

Also, check-out some of my other posts at Dairy-Free & Fit.

These little no-bakes are easy to throw together and even easier to modify. You can increase or decrease the sweetener, change the add-ins, toss in some more spices, and even pump up the protein and fiber if desired. Seriously, this was a recipe where I just kept adding, and tasting, adding and tasting, check consistency, add, done. Have fun with it! 

I had high hopes that these healthier treats would mitigate my cookie cravings. They’ve helped for sure. But really, can one every rid themselves of cookie cravings? Not I.

I also used this recipe to test run the High Protein Hemp Powder from Living Harvest. The ingredients of this product are simple: Hemp Protein Powder, Silicon Dioxide, and Vitamin E. I wasn’t sure about the silicon dioxide, but do admit that it turns this protein powder into just that … a powder. It is a white fluffy blend that can easily substitute one-for-one for dry milk powder or whey powder in recipes. This factor makes it much more versatile than most dairy-free protein powders, including ordinary hemp protein powder, which can sometimes be grainy.

The wonderful consistency of this hemp powder mixed into these two-bite snacks, combining with the nuts to provide over 7 grams of protein per serving (2 no-bakes). And don’t forget those popular Omega-3′s. Both the hemp oil and the hemp powder provide some of these “healthy” oils, along with the walnuts that I used.

 

Nutty Oatmeal Raisin No-Bake Bites

This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Wheat-Free, Refined Sugar-Free, optionally Nut-Free, and optionally Vegan.

• 4 Ounces Nuts (see below)
• 2 Teaspoons Oil (I used Living Harvest Organic Hemp Oil)
• 3 Tablespoons Maple Syrup
• 1 Tablespoon Honey or Agave Nectar (optional)
• 1/8 Teaspoon Vanilla Extract (optional)
• 1/4 Cup Dairy-Free Protein Powder (I used Living Harvest High Protein Hemp Powder)
• 1/2 Teaspoon Ground Cinnamon
• Pinch Salt
• 1/2 Cup to 3/4 Cup Quick or Rolled Oats (I use quick oats – same nutrition, but finer; be sure to use certified gluten-free oats if that is a concern for you. You may be able to sub quinoa flakes if oats aren’t an option with your diet.)
• 1/4 Cup Raisins

Grind the nuts in a food processor or spice grinder until they begin to turn into a paste or “butter.” If a few chunks remain, I don’t mind, if you don’t mind. Place the nut butter in a bowl, and stir in the oil, maple, honey or agave (if using), and vanilla (is using). Stir in the protein powder, cinnamon, and salt until smooth. Stir in the oats and raisins. Start with ½ cup of the oats, but feel free to add more if desired. Some nut butters may be a bit oilier or softer than others, so more oats may work better.
Roll the dough into 12 little balls, and flatten a bit like cookies if desired, or leave as balls. Store in the refrigerator or freezer until ready for a snack.

Nuts: I used all walnuts, which are tasty but slightly bitter. For the sweetest and smoothest results, I recommend using cashews, though almonds and even sunflower seeds should work well too. When using walnuts, 4 ounces was a generous cup, or a scant 1-1/4 cups. For cashews,  you will be looking at a little less than 1 cup since it is a denser nut.

Yields 6 servings

 

Blog Events:

• I submitted this recipe to Real Food Weekly at The WHOLE Gang

Big ZenSoy Giveaway and Recipe Vote!

Posted by alisa on January 23, 2011 | 173 Comments

** This giveaway has closed, but you can still enjoy all of the recipes in this post! See below! **

The entries for the ZenSoy Recipe Contest have been gathered … there will be one winner in the pudding category, and one winner in the soymilk category, and you get to decide!

Simply vote once (for each category) in the comment section of this post, and you will also be automatically entered to win a $100 prize package of ZenSoy Pudding and Soy-on-the-Go!

Yes, just enjoy perusing the mouth-watering recipes below, and cast your vote for one of the soymilk recipes and one of the pudding recipes, and consider yourself entered in today’s giveaway (The voting will close at the end of the day on Monday, January 31, 2011 - then I will announce all THREE winners) …
 
 

ZenSoy Soymilk Recipes

(vote for one in the comments below!)

  

Chocolate Zucchini Cake

Recipe and Photo by Maiah

Ingredients:
1/3 cup melted nondairy margarine
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup raw cane sugar
2 tablespoons flax meal
6 tablespoons water
1/2 cup ZenSoy chocolate soymilk
1 teaspoon baking soda
2-1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 cups, heaping, of grated zucchini
1 cup mini dairy free chocolate chips

Optional glaze: 1 cup powdered sugar, 2 tablespoons cocoa powder, 1 teaspoon vanilla and 1 tablespoon ZenSoy Chocolate Soymilk (or alter ingredient amounts until desired consistency is reached).

Directions:

1. Preheat oven to 350F, grease a 9X13” pan with nonstick spray.
2. Mix flax and water in a small dish, set aside.
3. Sift baking soda, flour, cocoa and spices, set aside.
4. In a mixing bowl, mix margarine, oil, sugar, flax and water mixture and soymilk.
5. Add the dry ingredients alternately with the zucchini, then fold in chocolate chips.
6. Bake 35-45 minutes or until an inserted toothpick comes out clean, and drizzle with chocolate powdered sugar glaze if desired…enjoy!

  

Low Calorie Eggnog

Recipe by Keith – “You will find this is a light flavored eggnog. Yes it does mix with rum!”

Ingredients:
2 cups ZenSoy vanilla soy milk
1 egg
1-3+ tablespoons no sugar maple syrup (sweeten to taste)
1/2 teaspoon cinnamon (or more to taste)
1/2 teaspoon nutmeg (or more to taste)

Directions:

1. Blend well
2. Heat slowly until 180ºF, but stop before a boil.
3. Cool or drink warm.

 

No Dairy Apple Sweet Potato Pie

Recipe by Hidemi

Ingredients:
1 cup All-purpose Flour
1/3 cup Olive Oil
2 Small Apples Golden Delicious
1 Sweet Potato (about 2/3 lb)
1 teaspoon Cinnamon Powder
2 teaspoon Vegetable Oil
1/3 cup Maple Syrup
1/4 cup Zen Soy Milk
1 teaspoon Vanilla Extract

Directions:

1. Make pie crust. In a bowl, combine all purpose four and olive oil. Form the dough into a ball. wrap in a plastic wrap and chill in the refrigerator for 30 minutes.
2. In the mean time, peel apples and cut 1 apple into thin slices. Cut the other apple into half inch cubes.
3. In a frying pan, heat vegetable oil and cook apples for 1 minutes. Cover and reduce heat and simmer until tender. Then add cinnamon powder, stir and turn the heat off. Let them cool.
4. Peel sweet potato and cut into small cubes. Boil until tender and mash.
5. In a bowl, combine maple syrup, Zen soy milk and vanilla extract. Mix well. Add cooked apples and mix until well coated. Then take apples out of the bowl and place on the plate dividing sliced apples and cubed apples. Once you remove the apples, take the remaining syrup and add to the mashed sweet potato. Mix well.
6. Preheat the oven to 350 degrees F.
7. Remove the dough from the refrigerator, unwrap the dough, roll the dough into a circle 1/4 inch thick on lightly floured surface and place it into 9 inch pie pan. Press the pastry into the pan with fingertips. With knife, trim the overhang dough and poke holes in bottom and side of crust.
8. Spread the half of mashed sweet potato on the crust and place cubed apples, then spread the rest of mashed sweet potato. Lastly, place sliced apples on top. Bake for 30 minutes. Let stand for 10 minutes.

 

Chocolate Crème Brulée Cupcakes

Recipe by Erica – “I took a batch of these in to work one day and they were a huge hit! No one could even tell that they were dairy free!!”

Prep time: 45 minutes; Cook time: 1 hour 10 minutes; Servings: 25

The Crème Brulée – Ingredients:
1 tsp. of vanilla bean paste or 1-1/2 tsp. french vanilla extract
2 cups of coconut cream or blended tofu, chilled
1/2 cup of white sugar
5 large egg yolks (at room temperature)
8 tsp. of raw sugar granules (set aside for top of frosting)

Directions:

1. Pre-heat oven to 300°F and prepare water bath.
2. Note: Prepare custard several hours before to give it time to cool completely.
3. Combine vanilla bean paste, ½ of the coconut cream or blended tofu, all the white sugar, and salt and bring to a boil over medium heat. Stir every now and then to prevent the coconut cream or blended tofufrom scorching or forming a skin.
4. Once boiled, remove the pan from heat and let sit for 15 minutes.
5. Add in the remaining coconut cream or blended tofu to cool down the mixture, stirring continuously. Whisk the egg yolks together in a separate large bowl until smooth. While whisking eggs, slowly add in the cream mixture; be sure it is cooled so you don’t scramble the yolks.
6. Pour into the ramekins filling almost full. Place a roasting or cake pan onto oven rack. Place custard filled ramekins into the pan. Add boiling water into the pan until about 2/3 of the way up the sides of the ramekins, being careful not to splash water into ramekins.
7. Bake for approximately 30-35 minutes or until custard wiggles a bit when moved (about 170°F temperature reading of custard).
8. Move ramekins to cooling rack and cool to room temperature (about 2 hours).
9. Prepare cupcakes as custard cools.
10. Note: If storing in fridge overnight, place plastic wrap directly on custard surface to prevent skinning. If any skin does form during cooling, skim the top skin off, just so that the filling is as creamy as possible.

The Chocolate Cupcakes – Ingredients:
2 cups of white sugar
1 3/4 cups of all-purpose flour
3/4 cups of cocoa powder
1-1/2 tsp. of baking powder
1-1/2 tsp. of baking soda
1 tsp. of salt
2 eggs
1 cup of ZenSoy Soymilk
1/2 cup of melted dairy free butter
2 tsp. of french vanilla extract
1 cup of boiling water

Directions:

1. Pre-heat oven to 350°F. Line 25-30 muffin cups and set aside.
2. Mix together dry ingredients (sugar, flour, cocoa, baking powder, baking soda, and salt) in a large bowl.
3. Add wet ingredients (eggs, soymilk, melted “butter”, and french vanilla) and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
4. Note: You’re going to end up filling the muffin tins halfway full. First, fill muffin tins 1/4 full. Spoon 1-2 tablespoons of the prepared and cooled crème brulée on top of the cupcake mix, directly in the center. Add muffin mix on top of crème brulée until cup is half full.
5. Bake 22-25 minutes or until wooden pick inserted comes out clean. Note: Pick will not come out clean if inserted directly in the center due to filling. Insert slightly offset from the center in order to check the doneness of the cupcake.
6. When finished, remove from pans to cooling racks. Allow to cool completely before frosting.

The Buttercream Frosting – Ingredients:
1/2 cup of shortening
1/2 cup of dairy free margarine
3-1/2 cups of powdered sugar
1-1/2 tsp. of french vanilla extract
1/4 cup of ZenSoy Soymilk

Directions:

1. Beat the shortening and margarine together until fluffy.
2. Add the powdered sugar and beat for 3 minutes.
3. Add the french vanilla and soy milk and beat for another 5-7 minutes, until fluffy.

FINAL PREP (where it all comes together!)

1. Generously frost each cupcake; use a piping bag with your choice of tip to add character.
2. Finish each frosted cupcake with a sprinkle of raw sugar.

 

Chocolate Banana Brownies with Coconut Butter

Recipe and photo by Liz of It’s A Cupcake World – “These are dairy-free as well as vegan.”

Ingredients:
1 cup coconut butter
1 cup granulated sugar
1 cup brown sugar
1 cup mashed bananas (approx. 2 bananas)
2 teaspoons baking powder
1/8 teaspoon salt
2 1/2 cups all-purpose flower
3/4 cup dark unsweetened cocoa powder
1 cup ZenSoy chocolate milk

Directions:

1. Preheat oven to 325 degrees F. Grease a 9×13 inch pan.
2. If coconut butter is not soft at room temperature, soften slightly in the microwave. It’s ok if a small amount is melted and liquid. Put coconut butter in mixer fitted with paddle attachment and beat for 30 seconds. Add granulated and brown sugars and beat. It will take on a crumbly texture. Add the mashed bananas, and beat until creamy.
3. Mix together the baking powder, salt, flour, and cocoa powder in a separate bowl. Add all at once to the sugar and coconut butter mixture. Mix. When starting to combine, add the ZenSoy chocolate milk on a low speed, so it doesn’t splash over the bowl. Once combined, pour into pan.
4. Bake for 30 minutes. The batter is dark, so don’t be afraid that it’s burning. When a toothpick is inserted into the brownies you want them to be just slightly gooey.
5. Let cool before slicing and serving, and if desired sprinkle with a small amount of shredded coconut.

 

Basic Coconut Cream Pie

Recipe by Jane

Ingredients:
1 graham cracker crust pie shell
1 box cook and serve coconut crem pudding
2 cups zen soy milk
For topping: dairy-free whipped creme and toasted coconut

Directions:

1. Mix pudding and soymilk on stove using directions on box for pie filling.
2. Pour into pie shell.
3. Refrigerate for 2 hours, or until set.
4. Top with dairy-free whipped creme and sprinkle with toasted coconut.

 

Dairy-Free & Gluten-Free Chocolate Pudding Cake

Recipe by Erin – “This Chocolate Pudding Cake Recipe came from my mother who learned to cook according to a disease I was Diagnosed with at age 15 called Fibromyalgia–Now I get to have my chocolate cravings fulfilled each birthday with this special recipe she created!”

Prep Time: 15 mins; Total Time: 50 mins

Ingredients:
2 tablespoons dairy free margarine
1/4 cup cocoa
1 tablespoon vinegar
1 cup soy milk
1 cup brown rice flour
1/2 teaspoon xanthan gum
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Ingredients for Topping:
1/2 cup brown sugar
1/2 cup cocoa
1 1/4 cups boiling water

Directions:

1. Preheat the oven to 350 degrees F. Grease an 8″ square pan. In a small bowl, soften the margarine and then stir in 1/4 Celsius cocoa. Put the vinegar in a measuring cup and add enough soy milk to measure 1 cup. Whisk the soured milk into the cocoa mixture.
2. Stir the topping brown sugar (1/2 c.) and cocoa together in a small bowl. Bring water to boil.
3. In a medium size bowl stir together the brown rice flour, xanthan gum, brown sugar, baking powder, salt and chocolate chips. Add the cocoa/milk mixture to the dry ingredients; stir well to completely mix all ingredients. Pour into the prepared pan.
4. Evenly spread the brown sugar/cocoa mixture over the top of the batter. Pour the boiling water evenly over the top of the cake and place in preheated oven. Bake for 35 minutes (or until the cake tests done.) Let it cool for at least half an hour and then serve by scooping cake and the sauce that forms underneath into bowls. Can serve with dairy free ice cream, whipped cream, or whipped dairy free topping.

 

 

ZenSoy Pudding Recipes

(vote for one in the comments below!)

 

Pudding Pound Cake

Recipe and photo by Libby of The Allergic Kid

Dry Ingredients:
1-3/4 C all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Wet Ingredients:
1/4 C nondairy margarine, softened
3/4 C granulated sugar
8 oz (2 x 4 oz cups) of ZenSoy vanilla pudding
1 tsp vanilla extract

Additional:
margarine and flour for pan

Directions:

1. Preheat oven to 350F.
2. Prepare an 8″ x 4″ loaf pan with margarine and flour to prevent sticking.
3. Measure dry ingredients into a medium bowl and whisk together.
4. Cream margarine and sugar until light and fluffy. Reduce blender speed to slow and add pudding and extract.
5. Once completely combined, gradually add dry ingredients and mix until smooth.
6. Pour into prepared loaf pan and smooth top of batter with a spatula.
7. Bake 40 to 45 minutes until crust is brown and a toothpick comes out clean.
8. Variation: Use banana pudding instead of vanilla and add a pinch of ground nutmeg.

 

Fat Elvis Pudding Pops

Recipe by Kiersten – “I’ve been making these for a long time (I love ZenSoy pudding!) and they’re really good.”

Ingredients:
1-4 Pack of ZenSoy Chocolate Pudding
1 Large Ripe Banana, cut into large chunks
1/4 Cup + 1 tbs. of Natural Peanut Butter (chunky or smooth, whatever you
prefer)

Directions:

1. Put all ingredients into a blender or food processor and blend until smooth.
2. Pour into popsicle molds and freeze until solid.

Other Places …

Posted by alisa on January 20, 2011 | 2 Comments

Today my rambling is captured in a couple of other locations. Please head over and checkout my posts:

Attune Foods Guest Post – You can read about my healthy living goals and share yours in the comments! And of course, I couldn’t resist sharing a recipe there. Check it out!

Dairy Free & Fit – I’m back, and now posting close to daily on Dairy-Free & Fit. You can see my two most recent posts today, what I’m up to, and let me know your thoughts.

Wild Tuna Salad from The Gluten-Free Diner

Posted by alisa on January 18, 2011 | 22 Comments

Words can definitely describe my friend Diane at The WHOLE Gang, but you will need a whole lot of them! She keeps a modest demeanor on her blog, sharing wisdom, recipes, and tips. But there is a super-spunky, energetic, passionate spitfire lurking behind that content.

Now that I know Diane a bit better, her ebook, The Gluten-Free Diner Cookbook, makes perfect sense. She is gluten-free, dairy-free, and an enthusiastic promoter of whole, natural, and organic foods. But, she also loves the flavors of comfort foods. The Gluten-Free Diner Cookbook is a collection of recipes that truly looks like a snapshot of Diane’s kitchen, and I was honored to be invited inside.

Since my husband is allergic to eggs, my options are always a touch limited with gluten-free cookbooks. Nonetheless, I have the following marked to trial (just to give you an idea of the selection):

• 3 Grain Hot Cereal (a crockpot recipe!)
• Sesame Ginger Chicken Wings (definitely the way to Tony’s heart)
• Posole (I’m seriously curious on making this at home now that Chipotle’s deemed Posole worthy of their menu!)
• Buffalo Chicken Mini Burgers (love this idea!)
• Onion Rings (no explanation needed)
• Papusas (I actually had my first papusa with Diane (okay, similar to a papusa), so I was excited to see how easy they are to make!)
• Blueberry & Blackberry Crumble (this is going on my summer list – crisp or crumble, I’m an addict for crunchy toppings)

Our tastes are simple, but for those of you looking for more adventure, Diane doesn’t disappoint. There are approximately 50 recipes in the ebook, and other recipes include Roasted Chicken with Dates & Caperberries, Boeuf Bourguignon Burgers, and Polenta Fries.

For my initiation into The Gluten-Free Diner Cookbook, I did try a simple recipe that turned out fabulous. With Diane’s permission, I’m sharing the recipe here, but with my own little adaptations. You will have to get the ebook to see her original version in all its glory.

 

Two Onion Tuna Fish Salad

Recipe adapted from the ”Three Onion Wild Tuna Fish Salad” recipe in The Gluten-Free Diner Cookbook by Diane Eblin.

Diane’s version is actually a “Three Onion” salad, but I only had two types of onions on hand. To compensate, I also snuck in some carrot. The very fine grate of the carrot added color to the mixture and just a touch of sweetness … but easily slipped by my carrot-hating husband. I served scoops of this tuna salad atop romaine lettuce and garnished with sliced olives, no additional dresing required! But of course, it will also work well with other veggies, in a sandwich, or with crackers. This recipe is Dairy-Free, Gluten-Free, Nut-Free, optionally Soy-Free, and optionally Egg-Free.

• 1 6-Once Can of American Tuna Wild Albacore Tuna (I don’t think mine was wild, it was an Albacore Tuna packed in olive oil though, which we prefer as it isn’t mushy like tuna packed in water)
• 1 Medium Carrot, grated (that is the fine grate, not shredded)
• 2 Tablespoons Regular or Vegan Mayonnaise (Diane calls for organic mayo, but we have to go egg-free, so I use Vegenaise Grapeseed Oil)
• 2 Green Onions, sliced (can sub in chives)
• 2 to 3 Tablespoons Finely Diced White or Purple Onions
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Celery Seed (I ground them because I’d never used celery seed and was uncertain, but they are so tiny, you can probably just throw them in whole)
• 1/8 Teaspoon Black Pepper, or to taste

Directions (per Diane): Mix all ingredients together and let the party start! 

Serves 2 for lunch or just 1 if you have a hearty appetite

Blog Events:

I submitted this post to Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free

New Gluten-Free Recipe Index

Posted by alisa on January 17, 2011 | 10 Comments

For Sea, Katie, Shirley, Lori and all you wonderful non-glutenistas, I’ve added a Gluten-Free Recipe Index. All recipes are still dairy-free (milk-free, lactose-free, casein-free, yadda, yadda, yadda), but I’ve broken out a separate index for just those recipes that are also gluten-free! See the new link / page up above in the site header, or click here if you want to check it out. For all recipes, even the gluten-filled ones, see Alisa’s Recipe Index.

Peanut Butter Chocolate Chip Cookies

Posted by alisa on January 13, 2011 | 24 Comments

I had a recipe idea for some sandwich cookies. The concept was basic, tried and true really, with just a little twist. Seriously, what could go wrong?

As expected, the cookies looked perfect, the filling tasted as I had hoped … but when put together … meh. The recipe parts did in fact work, but to my great surprise, that old school flavor combination just didn’t float our sweets-craving boats. So what’s a girl to do? Why take the safe way out of course … chocolate chips! I still haven’t found a purpose for that filling, but the cookies combined with chocolate chips became a simple sensation.

I’m sure many of you are familiar with those basic 3 ingredient peanut butter cookies: 1 egg, 1 cup peanut butter, 1 cup sugar. Mine were based on these, but I wanted to make them egg-free (for Tony) and lower in sugar … and though the three ingredient route is insanely simple, the cookies are just okay when made that way. A little ingredient finagling takes them up a notch or three … if I do say so myself.

 

Easy Peasy Peanut Butter Chocolate Chip Cookies

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, and Soy-Free. Though I haven’t tried it, you can certainly make these peanut- and nut-free with sunflower seed butter in place of the peanut butter.

• 1/2 Tablespoon Flaxseeds
• 1 Tablespoon Water
• 1/2 Cup Peanut Butter (I use creamy, unsalted, all natural – nothing added)
• 1/4 Cup Powdered Sugar, sifted (I used Trader Joe’s Organic)
• 1 Tablespoon Honey (can sub agave nectar for vegan)
• 1/4 Teaspoon Vanilla Extract
• 1/4 Teaspoon Baking Soda
• 1/3 Cup Semi-Sweet or Dark Chocolate Chips (optional)

Preheat your oven to 350ºF.

Grind the flaxseeds in your spice grinder, and place them in a mixing bowl. Stir in the water and let that sit while you measure out the other ingredients. Add the peanut butter, powdered sugar, honey (or agave), vanilla, and baking soda. Stir until well combined. Stir in the chocolate chips to evenly distribute. If the mixture is too moist to handle, feel free to place it in the fridge to firm up for 30 minutes or so. If it is too firm (the peanut butter I use is a very soft one) then add a little bit of water, just a teaspoon at a time until it has a cookie dough-like consistency.

Place the cookies by the tablespoonful on your baking sheet (I line mine with a silicone baking mat), and flatten them a bit (they don’t spread much). Bake the cookies for 8 to 10 minutes. The cookies will need to cool for 10 to 15 minutes before you handle them … they do firm up as they cool.

Makes 8 to 10 cookies

Blog Events:

• I submitted this recipe to Real Food Weekly at The Whole Gang.
• I submitted this recipe to Slightly Indulgent Tuesdays on Simply Sugar & Gluten-Free 

Speaking of Whole Foods Dealios …

Posted by alisa on January 11, 2011 | 9 Comments

Thanks for all of your tips too on my money-saving organics post. Keep ‘em coming!

Now onto another great value … I love that I’m on the “deal announcement” email for Whole Foods. I haven’t been the best about keeping up with some of the corporate blogs as of late, so this little update helps. So just in case you haven’t heard yet …

“Whole Foods Market will have fresh tilapia on sale for $4.99/pound this Friday, Jan. 14 – that’s nearly half off its everyday price. At that price, you can cook some up this weekend and freeze the rest for an easy late winter or springtime dinner. 

Best of all, you can feel good about serving our tilapia to your family because it’s raised by our supplier partners to meet our strict farmed seafood standards, which happen to be the highest in the industry. Whole Foods Market quality standards prohibit antibiotics, added growth hormones, preservatives such as sulfites, and poultry and mammalian byproducts in feed. Plus, we have extensive requirements for protecting water quality, wildlife, and sensitive habitats such as mangrove forests.  And, all farms must pass a third-party audit to ensure our standards are met. More here: http://wholefoodsmarket.com/products/aquaculture.php.

Little known fact: our tilapia is different than the rest because our standards prohibit the use of methyltestosterone – a hormone used by many tilapia farmers to grow all male fish. This allows for more growth, as the fish direct their energy to grow larger, rather than reproduce. Our supplier partners, however, let the fish reproduce and grow naturally and sort the males and females by hand.

Whether it’s a sweet tilapia fillet quickly broiled with fresh citrus and Kalamata olives or a zesty baked tilapia fillet with a Southwestern bite, tilapia is a winner for a simple, high protein meal on a budget.”

And for that “high protein meal” they offered some RECIPES …

• Tilapia Tostadas (pictured below!)
• Baked Southwestern Tilapia
• Broiled Fish with Shiitake Red Rice Pilaf
• Broiled Tilapia with Citrus and Herbs

Whole Foods is a trek for me, so I will be missing that Friday sale, but hopefully some of you can take advantage!

Secrets to Better Prices on Natural & Organic Foods

Posted by alisa on January 10, 2011 | 13 Comments

I’ve known it for years, you’ve likely heard it dozens of times in your life, but let’s face it, most of us are often a bit too timid to utilize this sage advice or it simply doesn’t occur to us at opportune times …

Don’t Ask Don’t Get

Over the past year I’ve made a conscious effort to remind myself of this phrase everytime I want something. I take a breath, and just go for it. I might blog, I might write and publish books, I might be able to speak in front of large groups, but like many of you, I come from a very shy place. This bold and brazen approach has taken some getting used to, but I can guarantee it pays off.

This past month alone I could rattle off at least a dozen times where this advice has resulted in exactly what I wanted (though this isn’t always the case, there wasn’t a single rejection to my requests, and people couldn’t  have been friendlier), but today I want to talk about how this strategy can help you buy better quality food. Starting with an example …

If I lived alone, my food allowance would likely be a bigger part of my budget. But, to my husband, food holds equal importance to say, phone bills, and should be analyzed according … best value (quality) for the money, but not simply paying more for quality. It has to be “worth it.” When boneless skinless chicken breasts are on sale for $1.99 per lb, there is no way he will let me purchase the organic ones for $7.99 per lb. But, if they are discounted to a certain point, say $2.99 per lb, he can see the value and we upgrade.

The other day our grocer had an abundance of organic chicken that was slated to expire in two days, so about a dozen packages were marked down to $3.99 per lb. Shoot, still above the husband’s threshhold. So what did we do? We asked. We gave the butcher an option. We politely approached him, mentioned how a few weeks ago they had a couple packages marked all the way down to $1.99 per lb (this was the truth mind you!), and said, “We’ll take all of those packages off your hands if you will mark them down to $1.99 per lb.” You know what? He did it! Before you start throwing in the buts, this was a traditional, conventional large grocery chain … not a specialty or natural food store. Also, he wasn’t the manager, he was a regular employee who felt empowered enough that he could help us out. He knew that all of that chicken wasn’t going to sell in the next two days and that it would go to waste … better to sell it all at a bigger discount.

We have begun doing this sort of thing more and more with natural and organic foods to also help increase demand and hopefully bring down prices … possibly even making organic the new norm … how cool would that be?

To some it may sound like we got a steal, but the fact is, we helped all of that organic chicken sell through (if the chicken is repeatedly thrown out, the store would probably stop ordering it). Plus, we showed that there will be a bigger demand for the product at a lower price.

Other things you can do and consider to increase quality options:

1. Always, and I mean always, compare prices of organic vs non-organic. Even my husband is okay with paying $.89 for organic green onion vs $.69 for conventional. Decide your threshhold for value. And, organic could actually be cheaper! Just this week I purchased a head of organic cauliflower which was $1 less than the conventional head (which was also smaller)! Yes, sometimes you can save money by choosing organic. Buying in-season will also help ensure that you are getting local or at least domestic produce at that lower price, bonus!
2. If you don’t see a product, request it. My local grocer had a brand of organic milk alternative advertised as on sale, but I couldn’t find it on the shelves. When I inquired, they said, “Oh, we have some in the back, let me know how much you need.” That inventory would have sat in the back and registered as unsold, but because I requested it, they brought some out to the shelves so it would actually sell!
3. Also, if the grocer simply doesn’t carry the food or product, they can and likely will start ordering it if you request it.
4. Always keep in mind the idea of supply vs demand. The more we demand of higher quality products, the lower the prices will become. I’ve watched it for years. Seldom heard of fruits like pomegranates catch on, and the price drops from $3.99 each to $1.99 each. Fresh dates gain in popularity and suddenly my grocer adds them to their “bulk” fresh produce options with a much lower price than pre-packaged. People raise alarm about the “dirty dozen” and now I can buy organic apples from Washington for the same price as conventional. Do not underestimate your power. Consumers speak with dollars and companies listen.

I live in a remote mountain area, so these tips are especially for those of you who may not have many options for a garden, farmers market, big natural food stores, or direct from the ranch purchasing. If you have any of those, even better!

What are your money-saving ideas for good quality food? I would love to hear them!

Also, check out this great post at Elana’s Pantry: Michael Ruhlman: Why I Cook. Both Elana and Michael are true leaders in the food revolution.