Gluten-free Allergen-free No Peanut Un-peanut Sunflower Sauce Recipe

January 1st, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, JM friendly, Sauce, Sunflower seed, TED Elimination Diet, Vegan 6 Comments »

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I don’t know if you’ve noticed by now, but I have a huge weakness for peanut sauce. Nothing makes me happier than a fresh spring roll dipped in creamy, salty, sweet gingery peanut sauce. I take them to dinner parties, assemble them on picnics, and have even been known to throw spring roll making parties just for an excuse to eat the sauce. I could eat the stuff straight, honestly, but usually try to pacify my calorie-conscious guilty conscience by eating it with fresh veggies. I have whipped up many different batches of peanut sauce, with the occasional nod to almond butter as a more allergy-friendly base.

But with my new top-allergen free diet for baby yum, it has been many a sad, sauce-less day since I last enjoyed a big saucer of peanut sauce. Today I decided that had to change. I looked into the fridge and pulled out a long-neglected jar of Sunbutter. The good news? This stuff is completely Peanut, Tree-Nut Free, and Gluten Free and produced in a dedicated facility. The bad news for those highly sensitive to soy is that their facility DOES produce soybeans. However, although I’m not eating soy these days just in case it would bother Baby Yum, she never reacted to soy as far as I could tell, and so I thought Sunbutter was worth a try. *Although Sunbutter is the brand-name variety, I actually used the less expensive Trader Joe’s version of this product.* If you do react to traces of soy, you can make your own Sunbutter recipe. I played around with some of the traditional ingredients used in peanut sauce and came up with this highly satisfying sunflower seed un-peanut sauce. It would be wonderful on spring rolls, but I enjoyed mine drizzled over sauteed yellow pepper strips and zucchini and wrapped in a gluten-free amaranth crepe. Who says eating gluten free and top eight allergen free has to be boring?

Looking for more fun things to do with sunflower seeds?
Try this Vegan Sunflower spreads with red pepper variations and more
Depressed over a new rice allergy or interested in raw foods? Try Rice-free Sunflower-seed Sushi Recipe
Did you know you can make Sunflower Seed Milk?

Peanut-free Sauce Recipe with sunflower seeds
Ingredients
2 tbsp. sunbutter (or homemade sunflower seed butter)
1/4 cup hot water
1/4 tsp salt
1 tsp. cider vinegar
1 tsp maple syrup
1/4 tsp powdered ginger or freshly grated ginger pulp
Directions
Whisk together ingredients in a small bowl. Pour into small sauccepan and heat on low until thickened and bubbling. Take off heat, whisk again, and serve.
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Gluten Free Dairy Free Olive Chard Pizza Topping Recipe

September 9th, 2009 yum Posted in Dairy Free, Egg Free, JM friendly, Pizza, Sauce, Soy Free, Vegan, Vegetarian 7 Comments »

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If you have been following my blog for a while you know that I love a good, gluten-free vegetarian pizza. Over the years I’ve made quite a few recipes for toppings, both with and without dairy. Having to go dairy-free while I breast feed my daughter has added new incentive to come up with more tasty ways to make a good, casein-free pizza topping. I like to use rich ingredients as substitutes for rich ingredients like cheese, and olives are a classic rich ingredient that makes you forget all about dairy. I was inspired by a Trader Joe’s bruschetta topping to saute sweet red onions, mushrooms and olives for a suitably decadent dairy-free pizza topping on a recent weekday night. I used some as the filling for a chebe calzone, and it was delicious but a trifle salty due to the higher density of the filling. However, there were no unfortunate exploding calzone incidents like I’d had with cheese, so I’d pronounce the experiment a success.

Have you had a tasty olive topped pizza today? What are your favorite dairy-free pizza toppings? Share in the comments.

Dairy free Vegetarian olive pizza topping recipe
Ingredients
2 tsp. olive oil
3/4 of a large onion, minced
2 cups crimini mushrooms, cleaned and chopped
freshly ground black pepper
2 tbsp. olives (kalamata and/or black olives)
1/8 cup Sundried tomato dairy-free olive topping (Trader Joe’s bruschetta topping) or homemade dairy-free sundried tomato pesto
1/4 large bunch of chard, thick spines removed with leaf cut into thin strips
italian seasoning
2 tbsp. or more marinara sauce (enough to add moisture)

pine nuts for garnish

Directions
Heat olive oil in nonstick or cast iron pan on medium and add minced onion. Sautee until it starts to turn translucent and add chopped mushrooms. Season with pepper. As mushrooms soften, add olives and olive/ sundried tomato topping. Season to taste. Add your chard and saute for a few more minutes. Add marinara sauce as needed.

Use as topping on pizza, adding pine nuts as garnish andbakingforat least 10 minutes. Can also top pasta or be used as calzone filling.

Dairy-free, Nut-free Vegan Sundried Tomato Pesto Recipe
Ingredients
8 or more high quality sundried tomatoes (fresh packed)
4 slow roasted tomatoes
1-2 slow roasted garlic cloves
1/8 cup high quality olive oil
freshly ground salt
freshly ground pepper
Directions
Soak your sundried tomatoes in hot water for 30 minute or so and then drain.

Combine all ingredients in your food processor. Blend and taste. Adjust seasonings, add more olive oil if desired.

Notes
The great thing about this recipe is that you can use it for pasta too! Here the pesto is pictured with some Glutino corn pasta with grilled veggies and a touch of marinara. Enjoy!
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