Hypo-allergenic Gluten Free Vegan Shepherd’s Pie Recipe

October 30th, 2009 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Garlic-free, Potatoes, Soy Free, TED Elimination Diet, Vegan 8 Comments »

Recently I’ve been experimenting with some pantry staples in the effort to come up with dishes that don’t bother sensitive Baby Yum’s allergic tummy. I think other Mom’s with babies that have this issue with protein in their milk and newly diagnosed Celiacs with multiple allergies may find this kind of recipe useful. It uses few ingredients, most which are commonly available in any grocery store. One reader found my notes for this recipe in my recipe files and said “Hey! Where are the directions?” One thing you may not know is that before I blog a recipe, I usually take notes for it and save it in my recipes to complete later- and this is one such recipe. But, I couldn’t resist posting it for you all when it had garnered such interest- before it even had a pretty picture to accompany it! Hope you all enjoy. This is a good recipe for those on elimination allergy diets as well..

Allergen-free shepard Pie recipe
2 large potatoes
salt, pepper
dried herb mix
olive oil to taste

1 small onion, diced
3/4 can red kidney beans
1 carrot, diced
1/4 spaghetti squash, baked and cubed
1/2 of one bundle of chard, chopped
1 tbsp. brown rice flour
1 tbsp. olive oil
1/2 tsp. sage
1/2 tsp. thyme
smoked paprika to taste
water or vegetable broth- enough to make a sauce

Preheat oven to 375.

Bake potatoes (or microwave until done) and put through a ricer, drizzling generously with olive oil and seasoning to taste.

Heat olive oil in a non-stick fry pan or cast iron skillet. Add diced onion and as it turns translucent, add your kidney beans and carrot. Eventually add cubed (peeled) baked spaghetti squash and chard and saute until chard softens. Make a space in the center of the pan and add olive oil. Sprinkle with brown rice flour and let toast slightly before mixing into the rest of the dish. season and add water or vegetable broth in enough quantity to make a sauce. It will thicken slightly more later upon baking…

Take a nice baking dish and fill with your vegetable mixture. Top with olive oil mashed potatoes and add any additional seasonings if you like.

Bake in 375 oven for 30 minutes or until top gets nicely tinged with golden brown bits. Enjoy!

*Sorry to those who are allergic to potato… it isn’t one of the major eight, though, and happens to be an ingredient that agrees with my (and baby yum’s) tummy.
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Gluten Free Mexican Recipes: Vegetarian Potato Tofu Chard Enchilada Recipe

July 16th, 2009 yum Posted in Garlic-free, Mexican, Potatoes, Vegetarian, cheese, tofu 5 Comments »

potatoenchilada5 This week I started preparing food to stock our mini-freezer for after the baby comes. I always enjoy frozen enchiladas, so I thought I’d make some. I like Amy’s gluten-free enchiladas, but they are either very rich and cheesy or a little too healthy, without much in between. Also, at least in California where I live, the price of Amy’s meals has been consistently creeping up into the $5/meal mark, which I find a bit excessive. For dinner tonight, I decided to make a healthy gluten-free enchilada filled with lots of delicious chard, tofu, and potatoes. I was inspired by Indian aloo jeera recipes (potatoes with cumin) when I prepared the potatoes using a healthy twice browning Indian technique, but I used mexican spices like epazote and chili to bring out the spirit of (Fusion) enchiladas. I’d never had potato enchiladas before, but I thoroughly enjoyed this healthy and tasty enchilada, and I think it’s going to be delicious on a night when I have no time to cook and am sick of prepared food after Baby Yum joins us. I hope you enjoy it as well!

Gluten Free Potato Tofu Chard Enchilada Recipe
2 tsp. your favorite oil
3 small-medium potatoes, peeled and diced
1 tbsp. cumin

2 tsp. your favorite oil
1 yellow onion, sliced
1/2 red onion, diced
1/2 block of tofu, sliced and pressed between towel for 30 minutes, and then diced
1 1/2 cups crimini mushrooms, chopped
small bunch of organic chard, cleaned and diced

dried epazote (optional)
chili powder (spicy) or sharp paprika (not spicy)
lemon pepper

2 tbsp. butter
2 tbsp sweet rice flour
1/2 cup cream cheese (I only had whipped, lowfat)
2 cups milk (or more- until you have a satisfactory white sauce)
1/2 cup fresh chopped cilantro

shredded white organic cheese, to taste (about 1/2 cup)
1/2 jar of organic GF salsa or GF enchilada sauce

1 package sprouted corn tortillas or equivalent number of homemade tortillas

Heat 2 tsp. oil in a nonstick pan on medium high and add your cumin. When they pop, add your potatoes and toss with cumin and a little salt, letting the potatoes brown on one side and then turning. When potatoes are browned on both sides but not cooked through, remove them from pan and reserve.

Heat more oil in the pan on medium and add the onion and a little salt, letting it slowly caramelize. Turn onion as needed. When onion is almost done, move it to the side and add a touch more oil and then add your diced tofu. Brown them on one side and then turn. When the tofu is almost done, add your mushrooms and let begin to cook and release juices. Add your potatoes back in and a small amount of water and cover pan with a lid. Let potatoes cook intermingled with other ingredients. Check after pan goes dry and turn and add a little more water and cover again if needed. If potato seems almost done, add chard and seasonings to taste. Fold in and leave pan uncovered to letting chard wilt and adding more if you couldn’t fit it all in the pan. When all ingredients are cooked and seasoned to taste, remove from pan and reserve.

Melt butter in pan and add gluten-free flour, combining to make a roux. Slowly whisk in milk 1/4 cup at a time and adding more as needed. After you have a nice thin sauce, add the cream cheese and let melt together, adding milk to get the quantity of white sauce you want. As the sauce thickens and you have a nice creamy texture, gently season with lemon pepper and fresh chopped cilantro. Fold reserved prepared veggies into the white sauce.

Prepare a nonstick pan with a dab of oil and heat on medium-low. Pour a little salsa into a large plate and dip tortilla in salsa on both sides and then warm in the nonstick pan, browning first one side and then the other.

Pour a little salsa in the bottom of a medium square pan and gently fill salsa-browned tortilla with creamy vegetables and roll into an enchilada shape. Continue preparing all enchiladas in this way. Baste with a little extra salsa and sprinkle top with shredded cheese.

Bake in preheated 350 oven for 15 minutes (or longer if you prefer) and enjoy!

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