Vegan Mashed Potatoes (with a cheesy twist)

by Allergy Free Kitchens on January 7, 2014

Vegan-Mashed-Potatoes-Allergy-Free-Kitchens

Like most of the country, it has been COLD here this week.  With windchills below twenty degrees, warm and hearty comfort food just sounds right. For my hubs, that translates into a flavorful pot roast and carrots (like this recipe from The Pioneer Woman).  For me and our little, bring on the yummy vegan mashed potatoes!

In cooking dairy free for nearly six years, I’ve experimented a bit and have a variety of ways to whip up vegan spuds.  This particular recipe has a bit of a cheesy twist that pairs well with or without gravy.  I do use Russet Potatoes for this dish.  We also like Yukon Gold, but that’s a recipe to share another day.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Vegan Mashed Potatoes (with a cheesy twist)

Serves 4

2 pounds Russet Potatoes (about 4-5 medium size potatoes)

3 tablespoons vegan butter (I use Earth Balance Vegan Buttery Sticks.)

2 garlic cloves, peeled and ends removed

2 tablespoons vegan cream cheese (I use Tofutti Better Than Cream Cheese.)

1 tablespoon vegan parmesan (I use Go Veggie Vegan Parmesan.)

1/2 teaspoon dried parsley

2 tablespoons rice milk, warmed

salt (I typically use 1/2 teaspoon of sea salt.)

freshly ground black pepper

Scrub and peel the potatoes.  Cut them in quarters.  Slice the ends off of the garlic cloves.  Combine the potatoes and garlic and steam according to your steamer’s instructions or boil in a pot of salted water.  When ready, the potatoes will be fork tender, but not falling apart. It usually takes about 30 minutes after the water starts to boil for my potatoes to reach the perfect stage for the way we like them.

While the potatoes are cooking, bring the vegan butter, cream cheese, and parmesan to room temperature.  Heat the rice milk separately, but do not boil.

When the potatoes and garlic are done cooking, drain (if boiled) and place in a large mixing bowl.  Mash the potatoes and garlic with a potato masher or beat with a mixer on medium-high speed just until the texture is uniform.  Add in the vegan butter, cream cheese, parmesan, and parsley.  Whip until all ingredients are incorporated.  Add in the heated rice milk (one tablespoon at a time) and beat/mash until desired consistency is reached.  Add salt and pepper to taste and enjoy!

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Peppermint Buttercream Frosting – Vegan, Gluten-Free

by Allergy Free Kitchens on December 9, 2013

Peppermint-Buttercream-Frosting-Allergy-Free-KitchensPeppermint.  It always makes me think of Christmas and it is fabulous with chocolate.  So I decided to try my hand at making a peppermint buttercream frosting to top my favorite vegan and gluten-free chocolate cupcakes.  The result was oh. so. yum.  And the recipe is oh. so. easy.  I think you’ll find it versatile, too.  Pipe it onto sugar cookies.  Swirl it atop brownies.  Use it as a filling for whoopie pies or on any dessert that needs fluffy, pepperminty goodness.

For a bit more holiday inspiration, I opted to first top my cupcakes with a layer of vegan and gluten-free chocolate ganache followed by the peppermint frosting.  Cake, fudge, and frosting in every bite is a sweet tooth’s pure delight.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Enjoy!

Peppermint Buttercream Frosting – Vegan & Gluten Free

1/2 cup Earth Balance Vegan Buttery Sticks softened (Soy Free is available)

1/2 cup Spectrum Organics Shortening

5 cups powdered sugar

2 tablespoons vegan milk that’s safe for your diet (i.e. rice, almond, soy, coconut)

1 teaspoon peppermint extract

food coloring (optional)

In a medium-sized mixing bowl, beat the buttery sticks and shortening with an electric mixer until smooth and creamy. Sift in 2 cups of the powdered sugar, beating after every cup. Add in the milk and peppermint extract and beat until the frosting is smooth and creamy. Sift in the remaining powdered sugar (one cup at a time) until you’ve achieved the desired consistency. Add one drop of food coloring (optional) and beat until evenly incorporated.

If frosting appears too thick, beat in additional milk a teaspoon at a time until desired consistency is achieved. The peppermint flavor is not intense in this recipe. If you prefer a stronger peppermint flavor, increase the extract in 1/8 teaspoon increments until the desired flavor is achieved.

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Butternut Squash Soup – Gluten-Free, Allergy-Friendly

by Allergy Free Kitchens on November 22, 2013

Butternut-Squash-Soap-Allergy-Free-KitchensThis recipe for butternut squash soup is a nutritious and allergy-friendly menu option for your autumn and winter tables.  Roasting the squash, garlic, and onions is key to its signature flavor and creamy texture.  The vibrant golden hue.  The simplicity of its ingredients.  My grandma would be proud.

In your search for butternut squash soup recipes, you may have discovered some prefer a savory soup while others prefer it sweet.  Us, we like it more savory.  When I’m feeling a little sassy, I’ll sprinkle my bowl of soup with roasted red pepper cornbread croutons (recipe coming soon).

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Butternut Squash Soup Recipe, Gluten-Free & Allergy-Friendly

Serves 4.  Preheat oven to 275 degrees.  Line a baking sheet with parchment paper.

2 lb Butternut Squash washed, cut in half, seeds removed

1 small Yellow Onion peeled and cut in quarters

4 medium-sized cloves of Garlic (in skins)

1 teaspoon of Olive Oil

2-4 Cups of Chicken Stock or Vegetable Stock (I used Kitchen Basics Chicken Stock).

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Dried Thyme

1 Tablespoon Earth Balance Soy Free Buttery Spread

Place the squash halves (flesh side down), onion quarters, and garlic cloves on the lined baking sheet.  Drizzle the olive oil over the onion quarters and garlic cloves and rub to coat.  Roast for 1.5 hours or until the squash is tender.

Remove from the oven and allow to cool to a temperate you can handle comfortably.

Scrape the squash away from the skin and place the squash in a blender.  Squeeze the roasted garlic out of the skins and into the blender.  Add the roasted onion quarters (remove any slices that appear dry).  Place the lid on the blender and blend on low speed for 30 seconds, then increase to high speed until smooth (about 45 seconds depending on the power of your blender).

Add to the blender the salt, thyme, and Soy Free Earth Balance buttery spread.  Place the lid back on the blender and blend on low speed for 30 seconds, then increase to high speed for about 45 seconds until all ingredients are incorporated.

Pour the contents from the blender into a medium size sauce pan.  Over low-medium heat, whisk in the first two cups of stock, one cup at a time.  Add the remaining stock 1/2 cup at a time until desired consistency is reached.

Allow the soup to cook for five minutes over low-medium heat, stirring occasionally.  Then reduce the heat to low and allow the soup to simmer for an additional 10 minutes, stirring occasionally.

To serve, ladle into bowls, sprinkle with a tiny pinch of kosher salt (if desired) and a turn or two of fresh ground black pepper.

Enjoy!

 

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Sunbutter Cookies – Vegan, Gluten-Free and Allergy-Friendly

by Allergy Free Kitchens on November 19, 2013

Sunbutter-Cookies-Allergy-Free-KitchensWhen I first started baking without eggs, dairy, and gluten, I relied on this vegan and gluten-free Sunbutter cookie recipe for nearly every event I needed to take a dessert to.  Not only are these cookies safe for our daughter, our family and friends enjoy them too.

I remember the first time my nephews tried them.  They gobbled them up as though they were their mom’s scrumptious peanut butter cookies.  When they came back for seconds, my confidence soared.  I thought to myself, “I did it.  I made my first successful batch of allergy-friendly cookies!”

A number of years have passed since then, but this gem of a recipe holds a special place in my recipe box and on my holiday baking schedule.  Because they freeze beautifully, I figured I’d get a head start by making a batch today.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Sunbutter Cookies – Vegan, Gluten-Free and Allergy-Friendly

Makes 24.  Preheat Oven to 350.  Line Baking Sheets with Parchment Paper.

1 1/2 cups gluten-free all-purpose flour blend (I used *Bob’s Red Mill.)

1/2 teaspoon sea salt

1/2 teaspoon baking soda

3 tablespoons unsweetened applesauce

1 teaspoon baking powder

1 stick (1/4 lb) Earth Balance Vegan Buttery Sticks

1 cup Sunbutter (Creamy)

1 cup granulated sugar, plus 1/4 cup for fork imprint

1 teaspoon pure vanilla extract

Combine flour, salt, and baking soda in a medium size bowl. Whisk to incorporate.

Combine applesauce and baking powder in a separate bowl and set aside. It will expand.

In a large bowl, cream Earth Balance and Sunbutter on medium speed for about one minute, scraping sides as needed.

Add the 1 cup of sugar and continue mixing on medium speed for two minutes, scraping sides as needed.

Add applesauce/baking powder mixture and vanilla to the creamed Earth Balance, Sunbutter and sugar.  Mix for one minute.

Add the dry ingredients and beat on low until all ingredients are blended.

Drop by a small cookie scoop onto prepared baking sheets.

Before placing the cookies in the oven, dip a fork in the remaining 1/4 cup of sugar, then press the fork tongs onto the cookie to flatten it slightly and make a crisscross pattern.

Bake the cookies in a preheated oven for 10 minutes or until edges are golden. They may look like they need to cook a little longer, but thatʼs okay. Allow them to cool on the baking sheet for at least five minutes, then move them to a wire rack. Donʼt move them while they’re hot or they may fall apart.

Note: My mom actually prefers these cooked 3-5 minutes longer.  It yields a darker color and a crispy cookie with a strong nut flavor – great dipped in coffee.   

*Bob’s Red Mill packaging indicates some allergens are processed in the same facility.  Please verify it is safe for you before using.

Buyers in Germany order more medicaments per human than any other area. The variety of medicines provided by companies is certainly a contributing factor to recipe medicament abuse epidemic. Nowadays there are numerous remedies to treat tourette syndrome, anxiety disorder or facial dermatoses. Sure thing, you have to check with your health care professional to see whether one of these medications is a good choice for you. Learn more about levitra 10mg. What is the most significant information you must know about bayer levitra 20mg? Other point we have to is vardenafil 20mg. A accepted form of sexual disfunction among men is the erectile disfunction. Erectile disfunction can exert the quality of breath. Sometimes the treatment options may turn on erectile malfunction medications or hormone treatments. We hope that the data was useful, but please contact heartiness care vocational if you want to know more. Professional staff are experimental, and they will not be shocked by anything you ask.

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Gluten-Free Vegan Banana Pancakes – As Easy as 1-2-3!

by Allergy Free Kitchens on November 9, 2013

Gluten-Free-Vegan-Pancakes-Allergy-Free-Kitchens

Please tell me someone else out there grew up on pancakes made from good ol’ Jiffy Mix and slathered with Country Crock and Mrs. Butterworth’s syrup. Yes, that was my childhood. Today things are quite different. We’re much more careful about what we eat and with dietary restrictions that limit our baked goods to gluten-free and vegan choices, traditional off-the-shelf pancake mixes are out. Or so I thought…

At FABlogCon this past weekend, I discovered 1-2-3 Gluten Free. They offer a variety of baking mixes, all of which are gluten-free, allergen-free and produced in a dedicated facility. Pancakes made with their Allie’s Awesome Buckwheat Pancakes Mix were served for breakfast. They were delicious topped with fresh blueberries. When I got home, I was excited to give the mix a whirl myself – following their recipe for an egg-free version, of course. I’m happy to say they were equally delightful (and the recipe makes a bunch)!  I managed to steal a few away from my husband in order to snap the photo above.

Below is the recipe I used.  Reprinted with permission from 1-2-3 Gluten Free.  My notes are included.  As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Banana Pancakes (Gluten-Free, Vegan)

2 Cups 1-2-3 Gluten Free Allie’s Awesome Buckwheat Pancake Mix

1 large banana, mashed

1 cup milk, milk substitute or water (I used unsweetened almond milk.)

2 Tbsp. vegetable oil (I used grapeseed oil.)

Heat griddle over medium heat.

Place 2 cups Mix in bowl.  Add mashed banana, milk/water and oil and mix until thoroughly blended.  Add more or less Mix or milk/water until you reach consistency of your personal preference (I added about 1/4 cup more almond milk).

Spray griddle with non-stick spray (I used Earth Balance Buttery Spread instead).  Ladle batter onto griddle (I used a 1/4 cup measuring cup). Cook until bubbles form and then flip pancake to cook other side.  Pancakes should be golden brown on each side.

Note:  On the first batch, I just waited for the bubbles to appear before flipping and the pancakes stuck to the pan.  On the second batch, I waited until the edges began to appear dry and a bit golden, then flipped the pancakes.  Worked like a charm.

 

 

 

 

 

 

 

Buyers in Germany order more medicaments per person than any other area. The variety of medicines provided by companies is certainly a contributing factor to prescription preparation abuse epidemic. Nowadays there are numerous remedies to treat tourette syndrome, anxiety disorder or facial dermatoses. Sure thing, you have to check with your health care professional to see whether one of these medications is a good choice for you. Learn more about levitra 10mg. What is the most significant info you must know about bayer levitra 20mg? Other point we have to is vardenafil 20mg. A accepted form of sexual dysfunction among men is the erectile dysfunction. Erectile disfunction can exert the quality of breath. Sometimes the treatment options may include erectile dysfunction medications or hormone treatments. We hope that the info was useful, but please contact health care professional if you want to know more. Professional staff are skilled, and they will not be shocked by anything you ask.

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