Archive for the ‘egg-free’ Category

Miso Soup

June 18, 2009

This is my older son’s favorite soup. Miso is high in zinc and protein, tofu is high in calcium, iron, and protein, and wakame (seaweed) is high in magnesium, iron, calcium, folate, and potassium. All in all, this is a great postpartum or pregnancy food, as well as a healthy food in general.

Broth:
4 inch long piece of dried kombu (kelp)
4 1/2 cups water
1 1/2 cups dried bonito shavings

Wipe kombu clean with damp cloth, make several slashes in it. Place it in the water and let stand one hour. Bring to boil over medium heat, remove kombu and add bonito shavings. Boil 45 seconds and turn off heat. Let settle and then strain through cheesecloth.

4 tablespoons red or white miso paste (or combination of the two)
1/4 cup wakame (another dried seaweed)
1/3 cake tofu, cut into 1/2 inch cubes
1 chopped scallion

Bring broth to a boil. Add miso paste, being careful not to let boil. Add other ingredients, stirring until wakame is re-hydrated. Remove from heat and serve. Makes 4 servings.

Salsa

May 17, 2009

This recipe comes from Claire’s Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire’s Family to Yours. We started making it when I couldn’t have vinegar, but it is better and cheaper than store-bought salsa.

1/4 cup olive oil
1 onion, chopped
6 cloves garlic, crushed
2 tsp chili powder
1/4 tsp crushed red pepper
4 oz can chopped green chiles
28 oz can diced tomatoes
1/2 cup chopped fresh cilantro

Heat oil over low heat and add onions and garlic. Cook for 15 minutes, stirring occasionally, until soft. Add remaining ingredients, plus salt and pepper to taste. Simmer for 30 minutes.

Makes about 1 quart.

Pasta with Pumpkin Sauce (improved version)

February 5, 2009

The recipe originally came from Woman’s Day magazine, but after making this two times, we made a few enhancements.

1 lb. Tinkyada Brown Rice Pasta spirals (this is the best gluten-free pasta I have tried)
2 1/2 cups broccoli florets
12-16 oz. turkey breakfast sausage (even better is to make your own with 1 lb ground turkey and follow the spicing instructions from this sausage recipe)
3/4 tsp. cinnamon
1/2 tsp. ginger
pinch allspice
1 1/4 cups goat milk (or other diet-acceptable milk)
1 cup cooked pumpkkin
2 Tbsp maple syrup

Cook pasta, following the directions on the package. Add broccoli 3 minutes before the pasta is done cooking. Drain pasta and broccoli (if using the rice pasta, you need to rinse it with water, it’s fine to rinse the broccoli too.)

While the pasta is cooking, cook the sausage in a large skillet over medium-high heat, until cooked through. Break it up as it cooks. (If making your own sausage, form the meat into rough sausage shapes instead of patties, and cook in the same manner). Drain off any fat.

Add spices to sausage and cook for a minute. Add milk, pumpkin, and syrup, and bring to a boil. Allow it to boil for another minute, then remove from heat. Add the pasta and broccoli and stir to mix.

Soba and Shrimp Salad

January 3, 2009

This recipe originally came from Family Circle Cookbook: The Ultimate Recipe Collection For Busy Families. We made a few adjustments to the dressing to make it work.

1 1/2 lb. raw, shelled shrimp
olive oil
4 cloves garlic, minced
2 tbsp lemon juice
sea salt
12 oz. buckwheat soba noodles (this would be 1 1/2 packages)
3/4 European style cucumber, sliced thin
1 red bell pepper, chopped
fresh cilantro

Dressing:
1/4 cup olive oil
3 Tbsp wheat-free tamari
3 Tbsp mirin
2 tsp. grated fresh ginger
1/4-1/2 tsp hot pepper flakes (depending on how spicy you want it)

Whisk together dressing ingredients.
Cook soba noodles according to package directions, drain, and rinse with cold water.

Heat oil over medium-high heat (I used about 1 Tbsp.) Cook shrimp and garlic until shrimp turns pink. Add a little sea salt and the lemon juice and remove from heat.

Toss noodles, vegetables, and dressing, then add shrimp and toss again. Garnish with a little chopped cilantro.

The original recipe said serves 6, but I think it really serves 4.

Wheat-Free Sugar-Free Pepparkakor (Swedish Gingerbread Cookies)

December 30, 2008

I meant to post this one before Christmas in case anyone was doing last-minute Christmas baking, but things were too hectic getting ready here and I had no time.

1 1/2 cups + 2 Tbsp margarine
1 1/4 cups maple syrup
1/2 Tbsp cloves
1 Tbsp cinnamon
1/2 Tbsp ginger
1 tsp cardamom
1/2 Tbsp + 1/2 tsp baking soda
3 cups spelt flour
1/2 cup water

Mix margarine and syrup. Add spices and baking soda. Alternately add flour and water until all mixed. Refrigerate overnight.

Roll out and cut into shapes. Bake on a cookie sheet lined with parchment paper for about 5-7 minutes at 400 F. Make sure to leave room between the cookies.

Makes around 150 cookies, depending on size of cutters used. (When we use Christmas shapes, we usually end up with fewer because they are bigger cookie cutters).

Gluten-free, Sugar-free, Vegan Snickerdoodles

December 19, 2008

In time for holiday baking. I just made these for a Christmas party where a lot of people had food sensitivities, and they were well received.

1 cup brown rice flour
3/4 cup quinoa flour
1/4 cup arrowroot flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup coconut oil
1/2 cup maple syrup
2-3 Tbsp rice milk (or hemp or soy milk, or goat milk for non-vegan)
1 tsp vanilla

For rolling: 1/2 cup maple sugar + 3 Tbsp cinnamon

Mix dry ingredients. Cut in coconut oil. Add remaining ingredients and form into balls. Roll in sugar/cinnamon mix, if desired. Flatten balls slightly on cookie sheet if you want a flatter cookies, they don’t spread. If you don’t have maple sugar, just sprinkle lightly with cinnamon.

Bake at 350 for 10-15 minutes.