Vegan Herb Mashed Cauliflower Recipe

September 23rd, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Cauliflower, Dairy Free, Egg Free, Low Carb, Nut Free, Nutritional Yeast, Rice Free, Soy Free, Vegan, Vegetables, potato allergy 7 Comments »


I find the Farmer’s Market to be one of the most inspiring places to shop around. This would be true anywhere, but here in California we are especially lucky because many of our markets are open year round and contain the best of our state’s farms. I have a special weakness for organic produce, and when organic meets heirloom in a beautiful, vibrantly colored flat, I can’t help but be inspired. Enter the cauliflower. Ever since I cut potato out of my diet so that I could best breastfeed sensitive Baby Yum, cauliflower has had a special place in my heart. Before I ever started an allergen-free gluten-free diet, I enjoyed southern-style mashed cauliflower as a side dish. Once I went allergen-free and potato-free, this carb-girl started having some serious mashed potato cravings. I had to modify my old recipe quite a bit to fit with my dairy-free diet, and the following recipe is the result. I’ve never been that crazy about plain cauliflower (especially raw, yech), but steamed with herbs and blended with herbs, some healthy olive oil and a dollop of decadent margarine, cauliflower transforms into a whole new, very tasty dish. I like to add fresh herbs to the hot cauliflower because it adds a fresh, green flavor and presentation, but it is tasty without as well. If you plan on serving it with a hearty sauce like vegan gravy, I would probably leave out the dill or parsley. You can also use a plain version as a topping for shepherd’s pie. It is softer than a mashed potato topping but has a very satisfying mouth-feel and flavor. In fact, just talking about it makes me want some! Let me know how you serve your mashed cauliflower in the comments. If you haven’t tried it before, there is no time like the present! I promise that you won’t be sorry you tried it.

*The golden mashed cauliflower is made with some gorgeous yellow cauliflower, as pictured above. The white mashed cauliflower was made using the more commonly available white cauliflower. Both organic, of course!*

This post is an entry in Meatless Mondays

Looking for more gluten-free cauliflower recipes? Try these!
Roasted Garlic Cauliflower recipe
Cauliflower CRUST pizza (low-carb, flourless!)
Elana’s Potato-free Cauliflower “Potato” Salad
Elana’s Cauliflower Rice
Alison’s Roasted Cauliflower Soup
Sorghum Cauliflower Curry Recipe
Dairy Free Rice-free Cauliflower “Risotto”
What’s your favorite cauliflower recipe? Share in comments!

Dairy-free Mashed Cauliflower Recipe
Ingredients
1 head of cauliflower
1 tbsp. olive oil
1 tbsp. margarine (I use Earth Balance soy-free)
a few sprigs of fresh herb of choice (dill or parsley are nice)
1-2 tbsp. nutritional yeast (optional)
salt, to taste
pepper, to taste
Directions
Cut off generous florets off the main cauliflower stalk. Bring water to a boil in steamer and add your florets. If you want, you can add a sprig or two of your fresh herb, reserving some for later. Steam for 8-10 minutes or until you can easily pierce with a fork. Remove herb and discard. Remove florets from steamer and put in your food processor. Process lightly. Add your olive oil, margarine, and fresh herb and process until creamy. Add nutritional yeast, salt, and pepper, and process again to disperse. Taste and adjust seasonings as needed.
Notes
Baby Yum style: For an allergy-prone 14 month old who has already successfully eaten cauliflower, fresh herbs and olive oil:
I left out the margarine and salt.

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Gluten-free Potato-free Carrot French Fry Recipe

August 30th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Nut Free, Soy Free, TED Elimination Diet, Vegan, Vegetables, potato allergy 6 Comments »


In the world of allergens, potato is an unexpectedly common trigger for some people. In the course cutting out foods that seemed to bother Baby Yum, I found it necessary to cut out potato from my diet. I just about went crazy! Where were my hash browns, my french fries, my baked potatoes, my starchy gnocchi, my knishes? Oh my darling knishes, how I missed you! Not being able to bake some starchy goodness up in the oven or have my favorite In-N-Out gluten-free french fries made me one sad (and hungry) breastfeeding mama. But, when the diet gets restricted, it encourages you to start thinking outside of the box. First I tried sweet potato fries. Those are good. But, I wasn’t quite sure they agreed with Baby Yum either. So, back to the drawing board. It took me a while but eventually I thought- wait! These starchy and sweet carrots I’ve been stir frying and munching on all hours of the day might actually make a pretty tasty roasted french fry if I prepared it correctly. So, out came the olive oil, the seasonings, my favorite baking sheet- and I sliced up those carrots just like a sweet potato or potato. And you know what? Roasted and drizzled with oil, they taste just like an extra sweet and addictive sweet potato fry, without actually being one! Whether you’re on a gluten-free, allergen-free diet or not, anyone can enjoy this unexpectedly delightful side dish, and it goes with just about anything. In the recipe below I suggest you start with at least 5 carrots. I’ve never had a batch last through the night, and I’ve made some pretty big batches. My Mom, My DH, and even Baby Yum loves this recipe (her version is oil and salt-free). So, enjoy! And if this sauce doesn’t appeal to you, try it with some yummy homemade ketchup. Trust me- it is worth the effort!

Roasted Carrot French Fry Recipe
Ingredients
Fries:
At least 5 Organic Carrots
olive oil
Bouquet Garni Seasoning
Salt
Pepper

Spicy Sauce:
1/3 cup ketchup
1/2 tsp srirachi
1 1/2 tsp. agave nectar or simple syrup
2 tbsp. applesauce
3 tbsp. minced fresh parsley

Directions
Preheat oven to 400F. Cover a large cookie sheet with parchment paper (or not, but they may stick).

Peel carrots and cut off nubby ends. Slice each carrot into thirds (or in half); you want to cut them into your desired fry length. Then slice each third in half horizontally. Depending on your carrot thickness, you can either cut those halves in half or into thirds to make skinny fries. You want them to be no fatter than a typical cheap pencil.

Place carrots on your cookie sheet on top of the (optional) parchment paper. Drizzle with olive oil and then stir the fries with your fingers to distribute the oil evenly on them. Sprinkle one side with Bouquet Garni, salt, and pepper; then turn and season the other side.

Place in oven and roast for 15 minutes. Take them out and check the bottom side. If it is nicely browned, flip the fries and put them back in the oven for another 15 minutes. If the fries are not sufficiently browned, put them back in and wait another 10-15 minutes before flipping and then putting them back in the oven. I like my fries brown and crispy, so I run the risk of letting them burn. To prevent this, check more frequently. While waiting, make sauce by whisking together spicy sauce ingredients in a small bowl. When both sides are brown and crispy, remove from oven and serve with sauce.

Enjoy!

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