Gluten-free Soy-free Nut-free Vegan Un-cheese Dill Spread with Salad Recipe

January 28th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Nut Free, Salad, Salad Dressing, Soy Free, TED Elimination Diet, Vegan 7 Comments »

You may know that I have a crush on raw foods. After all, barring a few instances of nama shoyu (fresh wheat soy sauce) raw foods are mostly gluten free and almost always vegetarian (depending on who you ask). That’s why avoiding nuts for Baby Yum may be one of the more difficult restrictions, because some of my favorite raw food dishes at restaurants or at home require them. I was at the library the other day and I saw a book by Ani Phyo on the shelves. I couldn’t resist bringing it home, even though I was pretty sure most of the recipes were currently off limits. I enjoyed browsing the tasty recipes, but I was most struck by one dill-sunflower seed spread that could be adapted to fit my current diet. Ani took this nut sauce and mixed it up with grated carrot and nori (i think) and dehydrated it to make un-fish salmon cakes. It sounded yummy! Someday I might go and make that recipe with all three parts including an un-hollandaise sauce. toppingamacrepeHowever, this time I was happy to take the idea of using sunflower seeds and dill together in a “nutty” un-cheese sauce and run with it in my own direction. I ended up making a salty, onion dill sauce which i then used on everything I could think of.. including this light and lovely salad. I highly recommend the addition of avocado slices- the creaminess is such a nice contrast to the spread! And on amaranth crepes- it really was divine, even if it abandoned any hope of being a real raw foods recipe. (Yeah yeah, I know, the roasted sunflower seeds already sabotaged the mission- but they taste so good!) Anyway, hope you enjoy this tasty recipe that takes a salad to a whole new level of yumminess… And to think, I once thought I didn’t like salads!

Almost Raw Dill un-cheese Havarti Spread and salad Recipe
1/2 cup raw sunflower seeds
1/2 cup roasted, unsalted sunflower seeds
2 green onions, chopped
1 bunch of small dill, or to taste (reserve 1 tsp or more for dressing)
1/4 to 1/2 cup water
salt to taste

your favorite salad greens (I like arugula mixed into a more mild green romaine)
1 carrot (or more, depending on desired serving) peeled and shredded
small lemon wedge (optional)
Avocado slices, optional (but very nice)

1 tbsp. cider vinegar
1 tbsp lemon juice
2 tbsp. olive oil
agave nectar to desired sweetness
your favorite salt
1 tsp. minced fresh dill

Grind sauce ingredients in small food processor or blender, adding water slowly to get the desired consistency. Salt to taste.

Assemble salad ingredients.
Whisk together dressing ingredients and drizzle on salad.
Top with a big dollop of un-havarti sauce and garnish with a lemon wedge.

If you want to be really fancy with it, and aren’t wanting an entirely raw foods meal, serve on amaranth flatbread.


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Goddess Inspired Gluten-free, Dairy-free, Egg-free, Soy-free Millet No Oatmeal Coconut Raisin Cookie Recipe

January 25th, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Cookies, Dairy Free, Dessert, Egg Free, Karina Friendly, Millet, Nut Free, Rice Free, Sorghum, Soy Free, TED Elimination Diet, Vegan, coconut 4 Comments »

babyyumAs you might have noticed, Baby Yum has been keeping me extremely busy lately. So busy that there have been fewer posts here at the Book of Yum, but I still post at least once a week. With less posting and Baby Yum’s allergies, you might think that I haven’t been cooking much- but it couldn’t be further from the truth! With Baby Yum’s allergies improved I’ve incorporated more foods into my diet, including sorghum. I’m a little bit in love with sorghum, actually- and have a host of new recipes I’m dying to share with you all. Let me start by introducing a wonderful, gluten-free vegan cookie recipe inspired by our own Karina, the Gluten-free Goddess and her vegan chocolate chip cookie recipe. I’m sure as written, this recipe would make you swoon. But unfortunately, I can’t use most of the listed flours (yet) and although I could eat chocolate chip cookies on a daily- make that hourly- basis, the chocolate seems to make Baby Yum hyper. So I took this recipe as a jumping off point to come up with my own yummy vegan millet-coconut flour cookies that evoke the raisin-rich goodness of an oatmeal cookie… without the oatmeal. I think you’ll enjoy these coconut treasures. They earned a big thumbs up from my traditional gluten-eating Father, who enjoyed his with some honey-sweetened herbal tea. The hardest part was sharing! I hope you enjoy them as much as I do. Tell me about your own inspired cookie experiments in the comments!

Vegan Millet Coconut No-Oatmeal Raisin Cookie Recipe
The Dry:
3/4 cup millet flour
1/2 cup sorghum flour
1/2 cup arrowroot starch
1/4 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
The Wet:
1/2 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar
1 tablespoon vanilla extract
2 tablespoons raw agave nectar
5-6 tablespoons your favorite gluten-free dairy-free milk

1 tbsp. Ener-G Egg Replacer + 4 tablespoons warm water (whisked together)

The additions:
1/2 cup unsweetened coconut
1/2 cup sweetened coconut
1 cup raisins

Preheat oven to 375. Put parchment paper on your favorite cookie sheet.

Whisk together your dry ingredients in a medium bowl. Put your wet ingredients into your stand mixer bowl and whip together until Shortening and brown sugar are thoroughly combined and creamy. (Alternatively, use a hand mixer, but I don’t recommend it once you add gluten-free flour.) Take your whisked egg alternative and fold it into the wet ingredients. Fold your dry ingredients into the wet until you have a nice, thick, cookie batter without any dry flour pockets. Stir in your additions.

Chill dough for an hour in the refrigerator, if you can stand waiting that long!

Drop ice-cream scoop (or serving tablespoon) rounds of dough onto the cookie sheet. Flatten cookies slightly as they don’t spread out much and won’t bake properly in the middle otherwise. Bake in pre-heated oven for 10-12 minutes or until cookies are a light golden brown and feel firm to the touch.

Cool and remove from parchment paper. Enjoy!

You can freeze this dough in logs and cut off uncooked cookie disks and bake them. You may have to bake them slightly longer.
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