Vegan, GF Enchiladas! Just like mom used to make...kinda

Hiieee friends!
Once again, I've abandoned you for a whole week. I'm sorry! Life has been crazy with job hunting, house hunting, and most importantly, playing in the sun! I had a pretty awesome weekend; saw Katy Perry in concert with my sister, spent a LOT of time boating, participated in a pub crawl...makes it tough to get back in the swing of things when a new week starts.

The good news is, I did pick up a second job, so that lessens the job search a little, and there is a very good chance the house search could be over by the end of the week, so more time to make up some recipes for you guys! Especially cause Joe and I are getting sick of cooking the same dishes every night, so we are trying to branch out.

My mom used to make these KILLER homemade enchiladas that were basically corn, wheat and dairy all mixed together and cooked...needless to say I haven't had those in a while. But I'd been craving that recipe and I knew I could probably figure out a way to make them, so I attempted it last night. I used soy curls instead of chicken, because we tried soy curls at Blossoming Lotus that were marinated in enchilada sauce they tasted just like chicken, no joke. It got the Joe Kemp (aka non-gluten free and non-vegan) seal of approval, so I figured it was worth sharing!

Mom's Enchiladas (Vegan, GF, corn free)
Serves 2-3

1-2 cans enchilada sauce (if you are avoiding tomatoes, use a tomatillo one like I did...its the green one)
6 small GF tortillas (we used French Meadow but they do have a trace amount of corn, you can also use Food for Life and tear them in half or just make super-sized enchiladas haha)
~1/2 c. Wayfare Mexi Cheddar Style Spread (if you can't get this, I'm assuming any vegan cheese spread will do)
1/2 c. Daiya pepperjack shreds
1 1/2 c. soy curls

Heat about 3/4 of the enchilada sauce over medium high heat until warm. Stir in soy curls and remove from heat, letting them sit at least 20 minutes if possible (they will soften up more in the oven, but the longer you can marinate them the better). Take each tortilla and spread about a tablespoon of chedder spread in the middle. Top with soy curls and daiya cheese, roll up, and place in a square baking dish. Use a toothpick to hold them together if needed. Cover with remaining enchilada sauce (the more you use the softer they'll be) and sprinkle more Daiya over the top. Cook in oven at 350 degrees for 20-25 minutes.

They aren't a perfect replica of my mom's enchiladas (they were packed FULL of cheese), but they'll definitely do in a vegan pinch! I'm just happy I can make enchiladas again! I hope you enjoy them as much as I did.

Have a wonderful week, and if you live in the Portland area, make sure to check out the Oregon Brewers Festival this weekend....they are FINALLY serving a gluten free beer!

Dairy Free Corn Free Nachos

I've gotten to a point that I eat so well most of the time that it is rare for me to try to recreate one of the less healthy dishes I used to love back in the pre-allergy, pre-vegan days. However, even I believe that everyone should be able to treat themselves once in awhile, and it's an added bonus if you can make that dish a little healthier.

I don't find that I crave any of that old stuff anymore (I mean really, I consider hummus junk food these days), but when I discovered Beanitos corn-free tortilla chips, I couldn't help but wonder how well they'd work in nachos. I used to LOVE nachos, in fact, whenever I go off my diet on vacation or whatever (which I don't recommend by the way but hey, it happens!), I search high and low to find the best nachos before anything else. I remember even having an eye out for a Mexican restaurant the entire 6 weeks I was in Greece (such a thing, I found, does not exist haha).

Sooo when I mentioned the possibility of nachos to my also-Beanitos-addicted boyfriend Joe, who I cook with quite a bit, he was all about it. Unfortunately, I'm not really supposed to be eating beans and rice and stuff as a part of my anti-parasite diet, so it kinda had to be a last hurrah.

This recipe serves roughly two people, Joe and I smashed them in minutes, but we were definitely full after (perfect time for a walk on the waterfront!). Feel free to get creative with toppings, these are the ingredients we used but fresh pico de gallo, refried beans, sauteed bell peppers, and Papa G's Taco Tofu would all be delicious as well!

Diary-Free Corn-Free Nachos

1 bag Beanitos black or pinto bean chips
1 pkg. Daiya chedder cheese shreds (or add/replace with pepper jack to give it an extra kick)
1/2 can black beans
1/4 c. chopped onion
1-2 jalapeno peppers, diced
1/2 can sliced black olives

Heat oven on the "Broil" setting. Place chips on a lipped baking sheet (so the toppings don't slide off in transit to the oven), and top with beans, onions, jalapenos and olives. Sprinkle cheese over the top. Broil with oven door open until cheese is melted, checking often, approximately 3-5 minutes depending on your oven. Serve with fresh guacamole, pico de gallo, and Wayfare dairy free sour cream!

Top 10 products I'm obsessed with at the moment

I'm so lucky that I work in a gluten free store and have a role in the ordering of new products because I'm always finding new delicious stuff I can actually have. I have cut back on my consumption of even allergy-friendly processed food, but I have to let myself indulge every once in a while! Here's what I'm loving right now:

1. Earth Cafe Vegan Cheesecake

I looooove these. And it's just icing on the (cheese)-cake that they are sweetened with agave nectar instead of sugar. It has everything I could possibly want in a dessert. They remind me of their more expensive but equally delicious counterpart at Blossoming Lotus in Portland, but they are more readily available now that I can buy them at Lingonberries! It's got all the flavor and decadence of normal cheesecake, without the dairy and sugar overload that you get afterwords. Hey, I'll take feel-good dessert any day of the week!

2. Beanitos Black Bean Chips

Finally, a corn-free tortilla chip! I honestly thought I was never going to eat tortilla chips again. I'm so glad I was wrong! And honestly, these are better than your average corn chip. Not only do they taste amazing, they have legit protein and fiber in every serving. All in all, they are still chips, but as chips go they are one of the healthiest. However, be warned, it will be very hard to resist eating the whole bag. Side note: these taste amazing paired with #3 on this list...

3. King Harvest Jalapeno Hummus

Boo, I couldn't figure out how to rotate this picture. I'm computer illiterate. Anyway, this stuff is to die for. I'm not kidding. I don't know anyone who's tried it that isn't completely addicted. My favorite, obviously, is the Jalapeno. Its got the perfect flavor of jalapeno without being to spicy for those with senstive taste buds. I am not one of those people, I've actually been known to add my own hot sauce... King Harvest is a local company out of Portland and they deliver their products fresh, plus there are like 12 flavors to choose from so there truly is something for everybody. I'm also super into the lemo hummus cause they don't add any oil and I've been trying to stay away from oil lately.

4. Sea Snax Toasted Onion

I know you probably think I'm weird for eating seaweed and liking it, but I can almost guarentee that you'd like it if you tried it. Especially because this isn't just plain old seaweed, it's roasted in olive oil and sprinkled with dehydrated onion. And, one little package is a mere 16 calories, yet somehow it's quite the appetite supressant. Its the perfect snack to tie you over at work or if you have to postpone a meal for any reason. They also come in a plain flavor that's got olive oil and a little salt. Yummmm....

5. Jungle Treats Maple Coconut Kale Krisps

Kale has become one of my best friends since I went vegan. I still have yet to perfect the perfect at home kale chip recipe, but in the meantime, these make an excellent substitute. They also come in a Cheezy and a Creamy Garlic flavor, but the Maple Coconut is hands down my favorite. Whoever decided that kale would taste good sweet was a freaking genius. I couldn't be more thrilled with these. Unfortunately, they are kind of hard to find, but you can purchase them directly from their website.

6. Amande Almond Milk Yogurt

As I'm sure you are aware, its very difficult to find vegan yogurt that is also sugar free and, in this case, soy free. Leave to me to discover what seems like the only one that exists. It's definitely a thicker yogurt, and it has the distinctive taste of almond milk (i guess that probably goes without saying). My favorite flavor is peach but it also comes in cherry, blueberry, strawberry and coconut. Now if they'd only make a vanilla I'd be a happy camper!

7. Taste Nirvana Coco Aloe Water

Although I hate drinking my calories (unless they're the liquid calories that raise my BAC), I do occassionally break that rule for one of these guys. One bottle of this aloe-chunk-infused coconut water packs all sorts of electrolytes, including magnesium and more potassium than a banana. The little buggers are perfect post-workout, and are even better for nursing hangovers. Its like reaching for a Gatorade, only its all natural and doesn't have added sugar. The plain coconut water by the same company is awesome for while you are working out, especially hot yoga. (The aloe one doesnt really work thanks to the pulp). My boyfriend comes into the store and buys cases of them, and all the employees are addicted as well.

8. The Better Bean Company Refried Beans

Since becoming vegan I'm a freaking bean fanatic. Love em. They are so good for you and so tasty! And yet, someone found a way to make them even yummier. Also a local company, Better Bean makes three different types of refried beans including red, black and cuban-style black. They are ALL good. I'm obsessed. I make recipes with them but most of the time I can't resist eating them right out of the container. Plus, I met the guy who I believe started the company last summer at a demo at New Season's market and he's suuuch a nice guy. I love knowing that my food comes from good people, it makes me feel secure that I'm not being poisoned by preservatives and other crap. I can't help but believe that food made by good hearted people make food nourishes not only the body but the soul. So buy some.

9. Organ Falafel Mix

I fell in love with falafel on my trip to Hawaii last fall...I know, kinda random place to be introduced to falafel. There was this little mom and pop falafel stand outside one of the clubs we went to a lot and we ate there drunk almost every night. I'm sure it wasn't gluten free or anything, but I wasn't about to live without it. Luckily, Orgran makes a gluten free falafel mix that is also corn and potato free. All it is is chickpea flour and spices, and all you have to do is add water to the mix and bake or fry them in little balls. The best way to eat them is in a wrap with hummus, cucumbers, red peppers, and sprouts, but they are also delicious eaten plain or dipped in hummus (King Harvest anyone?)

10. Lucini Cinque e' Cinque Chickpea Frittata Mix

Another delicious chickpea flour concoction...this one is a little harder to explain. It's a bit like fritatta but its bean based instead of egg based. Just add oil and water and you can make it into a thick frittata or into thinner chickpea flatbreads that taste great with basil, olives, and anything else with an italian flair. I can't tell you enough how bomb this stuff is, you'll just have to try it for yourself! The best part is a serving contains 9 grams of protein and 5 grams of fiber, and an extremely short ingredient list that is vegan and gluten free!

So my friends, you have a lot of products to get out there and try. Happy eating! And if anyone has found a completely tomato, sugar and dairy free pasta/pizza sauce, PLEASE let me know! I'm making pizza tonight and sometimes I get sick of making my own.

Queen of Sheba

I consider myself a bit of a contradiction. Despite being extremely limited in what I can eat, especially when it comes to restaurants, I absolutely love being adventureous with food. I will honestly try anything as long as I know it is free of animal products and all my other sensitivities. Unfortunately, I don’t get to do this very often.




I’m especially into experimenting with random ethnic foods because after eating whatever I wanted in Greece and feeling great, I think there is a lot to be said for the quality of food in some other countries. I had a lady come into the store a few weeks ago who told me about Ethiopian food and how its mostly naturally gluten and dairy free. I was sold immediately, and I’ve been researching places to try it out ever since. I decided on Queen of Sheba because I’d seen mostly positive reviews and heard they make their signature bread gluten free upon request.



The place is on MLK Boulevard in Portland, and we almost missed it cause it looks like a waiting room or something instead of a restaurant. The server was extremely knowledgeable. I told her all my sensitivities and she was able to recommend 4 dishes that would be safe for me to eat. My friend Pete had no idea what to get, so she was able to recommend something for him as well.



The service was super speedy, I don’t think we waited more than 15 minutes. They bring your food out to you on these giant plates with the signature Ethiopian injera bread underneath what you ordered. You don’t use any utensils, instead, you rip off pieces of the bread and scoop the food up that way. The bread is basically in crepe form but it tastes more like sourdough. We both thought eating with our hands was pretty awesome. I got a trio of mustard greens, chickpea paste and lentil stew and it was all incredible. I finished everything which was probably a mistake, I always forget how freaking full you can get off plant based foods.



I honestly cannot WAIT to go back to this place!

Gluten Free Christmas Cookies

Sorry it's been so long since I've written! I must say its been crazy around here. But I couldn't hold out on you during Christmas...I am so excited to share my Christmas cookie recipes with you!


My family is all about tradition during the holidays. We've done everything the same way since I was little, including the recipes we make for Christmas. Last year, my mom and I decided to suck it up and eat wheat, dairy, etc. because we didn't want to bother adapting our old recipes. This year, however, I didn't feel like being sick all through the holidays and decided to change our old cookie recipes to become dairy and gluten free. I wasn't sure how it would turn out, but let me say my family and I are thrilled with the results!


For all the recipes, I used Bavaria Mills' All Purpose Flour Blend. This flour blend is incredible. The xanthan gum is in the mix, so there is no extra work needed! This flour can be used cup for cup in place of regular flour in almost any recipe. It can be found exclusively at Lingonberries Market.

Clockwise from top left we have Almond Crescents, Peanut-free Peanut Butter Blossoms, Cherry Jewels, Sugar Cookies, and Kolackys (not pictured).


Almond Crescents


These are my dad's absolute favorite. They are originally from the Martha Stewart Christmas Cookbook. Enjoy!


2 cups All Purpose gluten free flour
1 cup unsalted butter or butter substitute
1 cup finely chopped almonds or nut of your choice
1/2 cup corn-free powdered sugar, plus more for dusting
1/2 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract


In a large bowl, combine all the ingredients except the dusting sugar. Mix well with your hands. Wrap the dough and refrigerate for at least 2 hours. 
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Form dough into 1-inch balls, then roll each ball into a 2-inch roll. Each should be narrow and the center slightly flattened to create a crescent moon when curved. Set 1 to 2 inches apart on baking sheets. 
Bake 12 to 15 minutes until set but not browned. Allow cookies to cool slightly then dusting with powdered sugar.




Peanut-free Peanut Butter Blossoms


Unfortunately, because Hershey doesn't make a Kiss that's entirely dairy free, this recipes can't be made officially dairy free.


½ cup butter or butter substitute, softened
½ cup nut butter (I used almond butter)
1 cup coconut sugar
1 egg
1 tsp vanilla extract 
¼ tsp salt
1 ¾ cup GF All Purpose flour
1 tsp baking soda
Hershey Kisses candy (45 or so – depending on how large you make the cookie balls)

In a large mixing bowl, use a mixer and blend the softened butter, nut butter, coconut sugar, egg, vanilla, and salt until nice and creamy. Add the flour and baking soda and mix until even. Roll dough into balls. The size is around the size of ping-pong balls. Try to keep all the cookie balls close in size. You may have more or less than 45 especially the first time when you’re learning to make these cookies. 

 Place cookie balls on baking sheet. Leave space – about two inches all around. They spread a bit. Bake 8 to 10 minutes at 375 degrees F in a preheated oven until the cookies are done. 

As soon as you take the cookies out of the oven, press a Hershey Kiss in the center of each. Press firmly until the Hershey Kiss is nestled in the middle of the hot cookie. Do this before removing the cookies from the baking pan. Once you’ve put Hershey Kisses in the middle of all the cookies on the pan, remove cookies and let cool.

Cherry Jewels

Usually, we put halved maraschino cherries in the center of these babies. Since those are the most disgusting things on earth, I decided to go with sugar free strawberry jam this year.

1/2 c. butter or substitute

1/4 c. coconut sugar

1 egg yolk

1 1/4 c. GF All purpose flour

1 tsp. grated lemon rind

1 tbsp. lemon juice

1 tbsp. orange juice

1 tsp. vanilla

3/4 c. finely chopped pecans

Strawberry jam

Preheat oven to 350 degrees. Combine all ingredients except nuts and jam. Chill dough for at least an hour. Roll into balls and roll in chopped nuts. Place on cookie sheet and make a thumbprint indent in each cookie. Bake 10 to 12 minutes. Spoon jam into thumbprints.

Sugar Cookies

1 1/2 cups corn-free powdered sugar

1 cup butter or substitute

1 egg

1 tsp. vanilla extract

1/2 tsp. almond extract

2 1/2 cups GF All Purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

Icing:

1 pkg. Tofutti cream cheese

1 pkg. Ricemellow creme

Food coloring

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Divide dough in two halves. Roll each half 3/16 inch thick onto heavily floured surface and cut out shapes. Place on cookie sheet. Bake 7 to 8 minutes. 

For icing, beat together cream cheese and ricemellow creme. separate into containers and add food coloring of choice. Frost cookies when cool.

Kolackys

Pronounced "koh-latch-kees", these are a Polish favorite. We do a lot of traditional Polish recipes on Christmas Eve so these are a perfect compliment to the meal!

1 c. butter or substitute

1 pkg. Tofutti cream cheese

1/4 tsp. vanilla extract

2 1/4 cups GF All Purpose Flour

1/2 tsp. salt

Thick jam or canned fruit filling, corn free

Cream butter and cream cheese until fluffy. Beat in vanilla extract. Combine flour and salt, add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8 inch thick on a floured surface. Cut 2 inch circles or other shapes. Place on an ungreased cookie sheet. Make a thumbprint in each cookie and fill with jam. Bake at 350 degrees for 10 to 15 minutes.

Gluten Free, Sugar Free Blueberry Pie experiment

Today is my last day interning at E! Entertainment in Los Angeles. My supervisors and the other interns have seriously been so amazing and inspiring during my time here and thanks to that, I leave a more mature, ambitious and driven person. And more than that, I have a goal. And so help me, I'm never letting go of my dreams. They WILL become a reality.

So naturally, I wanted to thank them in the proper foodie fashion, by baking them some goodies! I had a frozen gluten free pie crust in my freezer at home and a bag full of frozen blueberries I needed to get rid of, so I looked up a blueberry pie recipe.

Naturally, the recipe's main ingredients were corn starch and sugar. So I substituted arrowroot starch and agave nectar into the recipe and voila! Out came a gorgeous, and delicious, blueberry pie.

I took it to work hoping people would like it. Once you've cut certain things out of your diet, you get used to the substitutes so you never know what other people will think of the things you eat.

Luckily, everyone loved it! Like, beyond loved it! I'm so proud of myself and it gives me an extra push knowing that I may be able to change people's eating habits if they realize that there are perfectly good substitutes right at their fingertips!

Unfortunately, my camera died so I couldn't get a picture of the finished product. But its cool cause I'm actually going to hold off on sharing the recipe. First of all, the crust is made with milk and eggs, and my slice of pie did not make my stomach too happy. Therefore, I need to learn to make my own pie crust. Also, my favorite dessert as a kid was my mom's blueberry cream pie, so I'm going to change this recipe from plain old blueberry pie to wheat free, vegan, sugar free blueberry cream pie. I promise you, that creation will be a masterpiece. So hold your horses on that recipe, I promise what I'll give you will be even better than what I gave them!

Thanks for reading, and Live Free!

great news if you love mexican food!

I can eat at Chipotle. I'm insanely excited about this.

Mexican is my favorite type of food, however, with all the corn, tomatoes and dairy (cheese, sour cream) that is a staple in most Mexican dishes, I mainly have to stay away from it.

Chipotle is known for its burritos, where you can choose exactly what you want in your burrito and they make it right in front of you. They also give you the option of serving your burrito tortilla-less in a bowl. Their rice is simply white rice and cilantro, they don't add anything besides spices to their beans, and best of all, the staff usually is very knowledgeable about how the meats are marinated. And, you can get fajita vegetables if you order the vegetarian option. In fact, you can see the ingredients of each specific topping at http://www.chipotle.com/#/flash/food_ingredients. If you are vegetarian, go for the black beans, as the pinto beans are seasoned with bacon.

Best of all, their guacamole is made without sour cream and tomatoes. I usually get a bowl with chicken, rice, black beans, lettuce and guacamole. Sounds plain, but the meat has so much flavor from the chipotle pepper marinade you really don't miss the sour cream, cheese and salsa.

Chipotle is a chain, so you can find locations on their website. Props, Chipotle! I can eat Mexican again :)