Vegan Dairy-free Soy-free Chocolate Frosting Recipe and GF Menu

February 6th, 2011 yum Posted in Breastfeeding for Allergic Baby Recipe, Chocolate, Frosting, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Soy Free, Vegan 11 Comments »


This afternoon I decided to make vanilla cupcakes from Elana Amsterdam’s Gluten-Free Almond Flour Cookbook to share with another gluten-free, allergen sensitive friend of mine. I wanted to make a frosting to go with them, but I didn’t have any soy-lecithin free chocolate chips. I ordinarily use Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy & Soy Free but I ate them up in a snacking frenzy some time ago. I looked around, but most recipes online seemed to call for something my friend couldn’t have or something I didn’t have in my pantry. And so, I made up my own recipe.

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
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.

AddThis Social Bookmark Button

Gluten-free Vegetarian Menu: Roasted Tahini Cauliflower Recipe

January 24th, 2011 yum Posted in Breastfeeding for Allergic Baby Recipe, Cauliflower, Vegan 15 Comments »

Day One: Raw Foods, Italian
Cafe Gratitude Raw Foods Buckwheat Pizza Crust with topping from their cookbook
Steamed Artichoke

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
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.

AddThis Social Bookmark Button