One thing that is a little weird for me is that many of their recipes either call for oat flour (usually with a substitution listed) or for all-purpose gluten-free flour. Since there are so many and they vary in quality and style so much, it seems to me the recipe could be really different if you used, say Bette Hagman’s white flour gourmet blend, or a high protein sorghum or bean blend. I wish Kim had told us what her preference is so that I could have tried it and tasted it like she would have made it herself. In this case I used Bette Hagman’s white flour gourmet blend with a half cup of sorghum flour subbed in for higher nutritional value. The turbinado sugar was just enough to make the dish special without making it sickeningly sweet, and I loved the diced apple. The seasonings were nice, and the coconut milk added subtle richness to the recipe.

Toddler Yum loved helping make the recipe, and I loved that my little raw-dough-fiend could steal bites of the vegan dough without worry over raw egg or other undesirable ingredients. I did find the dough a little difficult (wet) to transfer to another plate, but it worked out in the end. It was fun to make these with my little helper, and she even enjoyed eating them baked, which is the real test. She’ll eat almost any baked good in its raw dough form, but baked is quite another matter.

I also wanted to make their birthday cupcake recipe, but didn’t have applesauce, so that will have to wait for another time. I was intrigued by the usage of both applesauce and sweet potato puree in a “sweet” vegan dessert.

Now, on to the Welcoming Kitchen cookbook. Kim begins her story explaining that when she had a new baby boy eight years ago, he developed severe eczema and breathing issues and they discovered that he was allergic to cow’s milk, egg, and tree nuts. To breast feed her son, she cut out those foods from her diet and learned how to cook for herself and him. This is an issue close to my own heart, as Toddler Yum’s case of allergic colitis also meant that I had to change my diet to breastfeed her, cutting out the top eight allergens and more (rice, potato, and corn). I could identify with Kim’s determination to breastfeed, even if it meant changing her own diet. As she says, after this experience, as she learned more about those facing dietary restrictions, she began developing recipes that would work for many people, and turned her kitchen into a “welcoming” kitchen.

Kim’s recipes are free of eight of the top allergens- “peanuts, tree nuts, eggs, dairy, soy, wheat, shellfish” and sesame for good measure. All recipes are gluten-free as written as well, although I would mention to those with Celiac or gluten intolerance that many of the non-savory recipes call for oats in one form or another. While gluten-free oats have become increasingly available in recent years, from my understanding many doctors recommend that those with Celiac incorporate oats in their diet cautiously and keep an eye on antibodies. Some people with Celiac have difficulty digesting oats and may cross-react to the oat protein as it is similar to the gluten protein. For this reason, and because I’m a little chicken at heart, I haven’t chosen to try to incorporate oats into my diet, so the recipes solely relying on oats without clear options for substitutes are not something I can use personally. However, this cookbook would be a godsend for any breastfeeding mom trying to cut out the top eight allergens for her baby. As well, for those who “simply” have a problem with wheat, oats seem to be a gateway grain that helps many people adjust to a wheat-free diet. If you are comfortable incorporating gluten-free oats into your gluten-free diet, you will love Kim’s creative use of this grain!

For my first experiment, I made Kim’s Artichoke Fritters on page 26, a simple but satisfying dish with lightly pan-fried artichoke hearts. I wasn’t sure if I was supposed to deep-fry or pan-fry the artichokes, but Kim told me that 1/8 inch oil would be plenty, which had been my guess as well. I used frozen artichoke hearts because I was out of canned. I thought this was a delightful dish and would make it again, especially served with a vegan mayonnaise or some other nice dip. The DH commented that he prefers fresh artichokes, but he is a hard sell for some vegetable dishes anyway. The recipe didn’t call for any salt but we needed to add it when using frozen artichokes, and I think I would even with salted canned artichokes to suit our household’s taste buds.

You may or may not know that I am a biscuit fiend. I’ve tried out many of my gluten-free friend’s biscuit recipes, from Elana’s in her The Gluten-Free Almond Flour Cookbook to Ali in The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition. For the record, biscuits are one of my favorite ways to bake with almond flour, and I enjoyed the simple healthful flavor of Ali’s biscuits too. Happily, Kim did not disappoint with her reliable biscuit recipe. I made it not once but twice this month, using different dairy-free milks depending on the contents of my pantry. It turned out well both times. I ate them in a vegetarian and easy “eggs benedict” with mayonnaise, as sandwich “bread” and this morning, with a tofu veggie vegan scramble and a vegan avocado sauce. I used my own formulation of 3/4 cup sorghum, 1/2 cup tapioca, and 1/4 cup potato starch for the gluten-free flour blend, by the way, and it worked! I had to wait for the xanthan to do its magic and thicken the dough. The first time I made them, I ended up adding a little extra flour. Regardless, another gluten-free biscuit recipe option is definitely a bonus.


There are plenty more easy, and allergen-friendly recipes in this book I’d like to try, from lentil sloppy joes to roasted fennel spread, from gluten-free beer bread and “cheesy” broccoli baked potatoes. Oats or no, I am going to have a lot of fun with this book and I’m so glad Kim shared it with me! Don’t forget to comment below to win your own copy.

[1/21/2012 WE HAVE A WINNER! Gloria B's comment was selected through a random number generator lottery. Gloria, I'll send you an email and once I have your address will mail you your book. :) ]

I initially shared my allergen-free pumpkin pie, but when I tested the recipe again this time around I got funky results that may have been due to not refrigerating it. However, I want to tweak the recipe so I pulled it from the post. You will see a new improved version soon! The pie crust was great, though.

Sexy olive quinoa recipe coming soon!

Indian Sweet Potato Kidney Bean Dry Curry Main Course  Vegetables  Indian

Ingredients 1 large sweet potato, peeled and thinly sliced 1 tbsp. olive oil ground cumin, to taste ground coriander, to taste sea salt, to taste 1/2 red onion, sliced into thin rings 1/2 can kidney beans, drained 1/2 can diced drained tomatoes or 1 large fresh tomato, diced and drained handful fresh arugula or spinach, chopped garam masala, to taste (optional) Directions Microwave with a tablespoon of water or steam your slices of sweet potato until the potato loses its crunch and is slightly soft. Drain. Heat your olive oil on medium high in your favorite skillet and add your sweet potato discs in a single layer. season with ground cumin and coriander to taste. If you want a strongly Indian dish, add more. Remember you can always add more spices but you cant take them away, so be careful! Season with salt and saute until browned on one side. Turn over. As the sweet potato shrinks you may have additional space in your pan. Move your sweet potato to one side (still in a single layer) and add your red onion slices to the empty spot in the pan. Saute. Once the sweet potato is browned on both sides, you can mix the onion and sweet potato together and continue until the onion has softened and starts to turn translucent. Add your kidney beans, saute for another minute or two, and add your tomato pieces, heat through and then toss in your arugula or spinach. I used fresh arugula from our garden (score!) but if you don’t like it spinach is fine. Combine and season with (optional) garam masala to serve. I buy mine from Penzey’s because I can’t be bothered to mix it, but there are tons of great recipes for garam masala online if you are so inclined. Notes A lovely vegan breakfast.

Rating:  8 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1559 Added:  June 30, 2011 Last Modified:  June 30, 2011

I also wanted to try a menu again. I’ve gotten out of the habit and I miss it, so here goes. The DH is out of town, so I just have to please Baby Yum and my Mother, who is living with us.

Monday: American
Tofu Meatball subway on Sorghum-Millet French Bread

Tuesday: Chinese
Vegetable Stir Fry

Wednesday: Indian
Masala Dosa
Manchurian Cauliflower

Thursday: American
Split Pea Soup

Friday: Italian
Prepared Ravioli in pumpkin-sage cream sauce

Dessert of the week: Fruit Cobbler

I shared this menu with Gluten-free Smiles for the Gluten-free Menu Swap and over at Org Junkie.

Dairy-free Soy-free Chocolate Frosting Recipe Sauces & Condiments  Alternative Grains  American

Ingredients 1/2 to 3/4 cup powdered sugar 1/4 cup shortening 1 tsp dairy and soy-free Margarine (I use soy-free Earth Balance) 1/2 cup high quality cocoa 2 tbsp coconut cream (*you can add 1/2 tbsp more if you like) 1/2 tsp. gluten-free vanilla pinch of salt Directions Put your shortening, margarine and 1/4 cup of your powdered sugar in a standing mixing bowl or small to medium bowl and mix together until creamy. Add your cocoa and another 1/4 cup sugar and combine. Add coconut cream (the thick cream-like solid that forms at the top of a can of regular, full fat coconut milk) and vanilla and mix together. Add your pinch of salt and combine. Adjust as desired. If needed add final 1/4 cup sugar and whip together. Baste cupcake or cake with frosting. Will firm up as it sits, even at room temperature.

Rating:  8 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1540 Added:  February 6, 2011 Last Modified:  February 6, 2011

Day Two: Chinese
Sweet and Sour Tofu from The Soy Alternative
Chinese stir fry with fresh water chestnuts

Wednesday: Middle Eastern
Chichos Kitchen Lentil Tabbouleh Recipe
Millet flatbread

Thursday: Thai
Wasabimon Yellow Thai Veg Curry
Quinoa

Friday: American
Wendy’s Kale and Potato Cake Recipe
Barbecued Baked Beans

Dessert of the Week: Apple Pie


An entry in Menu Plan Monday
and also shared with the other master menu planners at Org Junkie!

Roasted Cauliflower with Baked Tahini Sauce Recipe Side Dish  Sauces & Condiments  Vegetables  Middle Eastern

Ingredients 1 head organic cauliflower, rinsed with stalk removed leaving florets olive oil salt, pepper to taste 4 or 5 scallions, white part cut into 1 inch pieces Several sprigs of Thai basil (optional) Sauce: 1/2 cup tahini 1/2 inch knob ginger, finely grated 1 lemon, zested (no lemon juice needed for this recipe) 1 tsp. raw apple cider vinegar 1 tsp. agave nectar, or your favorite sweetener (not honey) 1 tsp. wheat-free tamari or coconut aminos 1/2 cup water (or more) Directions Turn on oven to 400F and put your cauliflower florets on a baking dish. Drizzle with olive oil and rub into the florets. Sprinkle with salt and pepper and roast for 10 minutes. (No worries if oven isn’t up to temperature yet.) Toss in your scallions and turn cauliflower over once it has started to brown and caramelize on one side. Roast for another ten minutes. Meanwhile, combine sauce ingredients in blender. Once scallions have roasted, add to your sauce and blend. Add water as needed so you can pour it. Once cauliflower is browned on both sides, drizzle with sauce* and bake for another five minutes. Toss in your thai basil leaves and bake another minute. Take out of oven and let cool slightly. Enjoy! *You will have leftover sauce unless you had a really huge cauliflower. Add water if you like and use as a dressing, or drizzle on cut kale leaves and dehydrate/bake on low temperature until you have lovely seasoned kale chips.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1538 Added:  January 24, 2011 Last Modified:  January 24, 2011

The burgers are delicate when they are hot, so make sure they have a nice golden crust before turning them. They solidify and get very sturdy once they are cooled in the refrigerator, and become softer again once they get very hot again. Basically, I think it is due to the cheese (or un-cheese) which helps bind them together melting and then solidifying.

They are great on corn tortillas, would be delicious in a gluten-free hamburger bun, and were completely lovely as a breakfast “burger” served with a side of hash browns. This recipe was just something I threw together on a whim, but it was such a success that I can see it going on our regular menu rotation. A great way to use leftover quinoa!

After this recipe was such a hit in our household, I did a search for other gluten-free quinoa burger recipes:
Renee’s Sweet Potato, Quinoa, Bean Burger Recipe
GF Made Easy Black Bean Quinoa Burger Recipe
Gluten-free Cat’s Quinoa Burger Recipe
Gluten-free Dish’s Quinoa Black Bean Burgers
Gluten-free for Good’s Sweet Potato Quinoa Burger Recipe

Here’s an earlier Book of Yum recipe for veggie burgers:
Sweet Potato Black Bean Vegetarian Burger Recipe

Just want to buy one? Read my article reviewing the gluten-free veggie Burger options

Shared with Slightly Indulgent Tuesday and Gluten-free Wednesdays

Why is it that Baby Yum always steals my food in the middle of a photo session? I had to chase her around the kitchen in circles to get this quinoa burger back. Silly Baby, all she has to do is ask and I’ll give her some!


Breaking Gluten-free News: Speaking of burgers and sandwiches, did you hear that Subway is testing a gluten-free bun option in their Texas stores? Reportedly the bun is manufactured off-site in a gluten-free facility, comes in a sealed plastic bag and they use a single-use knife to cut the bun. Despite efforts to train staff in cross-contamination issues, I’m skeptical that they will be able to provide a truly gluten-free product. The condiments and any sandwich fillings will surely be contaminated, don’t you think? Besides, the bread smell alone in that place makes me feel queasy, personally. Nevertheless, at least another mainstream corporation is thinking about catering to gluten-free customers, which can only be a good thing. I just hope they don’t end up causing more harm than good by doing it improperly.

Gluten-free Vegetarian Quinoa Bean Burgers with Vegan Option Main Course  Alternative Grains  American

Ingredients 4 cups cooked quinoa (about 1 cup uncooked, simmered with 2 cups water) 1 can drained, rinsed black beans 1/2 can organic stewed tomatoes, drained (I used muir glen with green chilies) 1 egg OR for vegan, 1 flax seed “egg”* blended or food processed 1/2 cup roasted frozen corn (Trader Joe’s, or regular un-roasted) 4 scallions or green onion, minced 1/4 cup sorghum flour (or your favorite gluten-free whole grain flour) 2 cups monterey jack cheese OR for vegan, daiya mozzarella small handful fresh cilantro, diced olive oil or your favorite oil Directions Prepare a large baking sheet with a layer of parchment paper, if you have the latter. The paper is optional but makes life easier. Preheat oven to 350F. Combine quinoa, beans, and tomato in a medium-large bowl. Stir with your hands or a large spoon, mashing the beans a little if possible. Create a well in the mixture for the egg or flax “egg” and use a fork to whisk whites into the yolk. Fold the egg or flax “egg” into the mixture and combine thoroughly. Microwave briefly or cook your corn so it is no longer frozen and stir into your mixture along with the minced green onion. Sprinkle with half of your flour and fold in. Add your second half of the flour and combine. Sprinkle with cheese or un-cheese and mix it so it is evenly distributed throughout. Add cilantro, fold together one final time. See if you can create a patty with the mixture. If it is too wet, add a little more flour. On medium-high, heat enough oil in a nonstick or well-seasoned cast iron pan to cover the bottom of the pan. Carefully add enough medium-size patties, one at a time, to cover the bottom of the pan and not have them touching each other. I had two full batches. Fry until each patty has a golden-brown crust on the bottom and then carefully turn over. Cook second side until golden brown. Carefully remove first batch to your baking sheet and put in oven. Let bake while you make the second batch in your skillet, about 15 to 20 minutes. Serve while the second batch is in the oven, if you like. Enjoy! Notes We served these on tortillas with lettuce, red pepper pico de gallo, and avocado dressing. DH LOVED them, and I did too. Yum! *Flax egg= 1 tbsp ground flax seed + 3 tbsp water, blended or food processed

Rating:  10 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1535 Added:  January 19, 2011 Last Modified:  January 21, 2011

Pepper Pico De Gallo Sauces & Condiments  Vegetables  Mexican

Ingredients 1 roma tomato (organic preferred) 1/4 of a red or yellow pepper OR handful of mini peppers 1 or 2 green onions dash of fresh lime or lemon juice 1 tablespoon fresh cilantro (or less, to taste) salt to taste dash of pepper or California pepper Directions Mince your roma tomato and discard the watery pulp. Put the nice minced pieces in a small bowl. Mince your red or yellow pepper OR your mini peppers- I got a big bag of adorable mini yellow and red peppers from Costco in a bid to get Baby Yum eating more veggies and have been putting them in everything. Mix peppers into the bowl with tomato and sprinkle with salt. Mince your green onions and add them to the party. You can use less or more, to taste. Use more if you will be eating the pico de gallo soon, and use less if you are going to let it sit overnight or for at least a half hour. It becomes even more delicious the next day, and flavors of raw ingredients mellow. Squeeze a bit of juice from a fresh lime or lemon on top of the mixture and mix together. Finely mince your cilantro and add to the bowl. Season with salt and pepper and fold ingredients together. Let it sit. Refrigerate in a sealed container if you are going to leave it longer than half an hour or overnight. Use on something delicious.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1536 Added:  January 21, 2011 Last Modified:  January 21, 2011

Avocado Dressing Recipe Sauces & Condiments  American  Mexican

Ingredients 1/4 avocado, mashed Equal amounts of mayonnaise (Vegan mayonnaise would make recipe vegan!) 1 small amount of scallion, minced into tiny tiny pieces Pinch of lemon or lime juice white pepper if desired (I didn’t Directions Combine ingredients and mix thoroughly. Serve on something tasty, preferably with my pepper pico de gallo. Notes The DH LOVED this. You can double or triple the recipe. I didn’t have very much avocado, so I made a small batch.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1537 Added:  January 21, 2011 Last Modified:  January 21, 2011

*Dal also make great food for those who have had dental work done or have to be on a liquid diet for any reason! You can add water and puree in blender as needed. Beats a smoothie any day, in my book.

This recipe was entered in Diane’s Real Food Weekly Event.

Vegan Split Green Pea Dal Recipe Main Course  Indian

Ingredients 1 Cup organic green split peas 4 cups water 1 bay leaf 1/2 cup chopped onion 1 Tbsp. oil (I used olive, but grapeseed,canola, mustard, or coconut would work too) 1 1/2 tsp cumin seeds 1 1/2 cup diced onion 1/2 tsp turmeric 1 tsp. ground cumin 1 tsp. ground coriander 1 tomato, finely chopped 1 tsp. salt Directions Rinse and drain split peas, and put in a soup pot with the water, bay leaf and 1/2 cup onion. Bring to a boil, and then simmer on medium-low for an hour or until tender. Add water as needed if split pea mixture gets too dry or starts to brown on the bottom and stick to the pan. Stir occasionally as needed. Meanwhile, heat oil in a skillet on medium and add your cumin seeds. When they turn brown, add your onion and saute for a few minutes. Add the ground spices and mix together. Turn heat to medium low and let onion turn translucent and start to caramelize. Add your tomato and saute until tomato softens, 4 or 5 minutes. Ladle spice and onion mixture on top of your softened split peas and gently fold together. If desired, you can add some water to your skillet, swirl it around the pan to collect all the yummy spices that are left on the bottom of the pan, and pour that into the split pea mixture as well. Turn heat to low and let flavors mingle for 5 minutes or so. Turn off heat and serve!

Rating:  7 Original Source:  Inspired by various sources but my original creation. Please do not replicate without permission Recipe ID:  1531 Added:  January 10, 2011 Last Modified:  January 10, 2011