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.

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Vegetarian Thanksgiving Menu at the Book of Yum Home

November 24th, 2010 yum Posted in Holiday, Menu, Thanksgiving 3 Comments »

Dear Readers,
I know I should have posted this days ago. Where was I when you were looking for new gluten-free recipes to round out your Thanksgiving feast? Well… I was chasing my 16 month old daughter, and enjoying the company of my visiting in-laws, as well as relishing time with my DH who was finally home from a lengthy overseas business trip. But never fear, dear readers. I was thinking of you, and thinking of this Thanksgiving post, and of course thinking about what to serve for dinner. I hope this helps those of you who might procrastinate (like me) and find recipes at the last minute. And, if nothing else, I am happy to share with you our menu in the hopes that some recipe might tickle your taste bud fantasies for some post-holiday experiments.

So, without further ado… our menu. Feel free to share what you’re making for Thanksgiving in the comments! I’d love to know if you try any Book of Yum recipes!

*hugs* and holidays,
-Sea

The Main Entrees:
Acorn Squash with Portobello Mushroom Stuffing
Beet Green and Chard Spinach-less Pie Dairy Version Non-Dairy Version
Nutritional Yeast Vegan Gravy
Vegan Onion Rolls
Elana’s Brussel Sprouts with Roasted Chestnuts
Peas
Mashed Potatoes
Cranberry Sauce

Dessert:
Pumpkin Pie
Apple Pie
*Persimmon Pudding (Recipe Coming Soon)
Elana’s Vegan Raw Pumpkin Custard

*I’m especially excited about this one as it involved a steamer and in the future should involve a flame torch. Brandied desserts are so exciting. Here’s hoping we don’t burn down the House of Yum by accident.

Share your gluten-free Thanksgiving day menu post in the comments and I’ll add the link to the post!

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