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!

Tofu Wraps

So I got a bit of interesting news from my naturopath doctor this last week....Apparently my inability to feel better even when I eat well is being caused by a parasite and having too much H. Pylori bacteria in my body. Kinda crazy, but I'm so relieved to have finally figured out what was wrong with me! I'm on a bunch of supplements and it should clear up in a couple months I guess. Thank goodness for that.

The other thing we discovered is that I may be producing too much cortisol due to stress which has caused me to gain a little bit of weight. I think a lot of the stress stemmed from feeling crappy all the time and not knowing why, but I've always been a little bit high strung/anxiety prone so I'm sure that doesn't help either. As of now, my doctor has me on a blood sugar control diet, which basically means I need to get as much protein at each meal as possible. My veggies and beans are chock full of protein but I may not have been eating enough of them to get the proper amount.

I made this delicious wrap last night that features tofu and hummus as the main protein sources. My taste buds were seriously in love so I obviously had to share it with you!

Tofu Wraps

1 gluten-free tortilla of your choice (I like Food for Life brown rice wraps, make sure you microwave them for about 30 seconds though!)
1/2 c. seasoned tofu, this can be from your own recipe, I prefer either Whole Foods sesame tofu from the deli section or Papa G's sesame tofu
2 tbsp. King Harvest hummus
1 carrot, peeled and grated
1 c. spinach
1/4 avocado

After heating up the tortilla, spread the hummus in the middle and start piling on the other ingredients. Wrap up like a burrito and eat! Yummmm!

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.

An Allergy Friendly Easter (and raw frosting recipe!)

First and foremost, exciting news! The Vancouver Voice just put out a Clark County dining guide and it features an article about my blog! While the dining guide itself doesn't exactly do a great job of outlining which Vancouver restaurants are gluten free, the article has a few suggestions that Christina, the Lingonberries owner, and I made (obviously Ginger Pop and Chutneys). I'm so flattered and excited to finally have some publicity! Hopefully it just gets better from this point!!

Alright, I get excited about holidays because it means I get to experiment with new twists on old recipes. This year, I didn't help at all in the preparation of dinner since we dined at my grandma's house, but I wasn't showing up at Easter dinner without at least one dessert I could eat!

I ended up making two desserts, in addition to my grandma's famous "bunny cake" that she made with Bob's Red Mill's gluten free vanilla cake mix this year (which I still had to stay away from because of the corn and sugar). The first was a cake mix Lingonberries just started carrying called 1, 2, 3 Gluten Free Devil's Food Cake (shown below). When we got this mix in, I noticed the list of allergens on the front of the box that the mix didn't contain. I turn the box over only to find that it's also free of potato! Amazing! So obviously I had to try it.

The inside of the box has recipes to make the cake either sugar free or egg free, but unfortunately not both. I went for the sugar free version since I get a lot worse symptoms from sugar than eggs these days. The first thing I noticed was that the batter was to DIE for. I could have easily eaten the whole thing right out of the mixing bowl. It's very thick and fudgy, as opposed to most cake mixes that are generally runnier.

The cake came out great for the most part. My only complaint is that it was a bit dry, but we ate it after it had spent a weekend in the fridge so that could have had something to do with it. Flax gel as an egg replacer generally makes baked goods moister, so if I made this again I'd definitely make it egg and sugar free. What was really awesome though was the raw cashew cream frosting I made to go on top...

Vanilla Cashew Frosting:

• 1 1/2 CUP cashews
• 1/2 CUP water
• 2 TBS agave syrup
• 3 TBS coconut oil
• 1 TBS vanilla
• 1/4 TSP salt

Soak cashews in water for 2-4 hours. Drain, rinse and place the nuts onto a kitchen towel to gently roll them dry. Blend all the ingredients in a food processor until creamy and smooth. Place in a container and refrigerate for a few hours to thicken up. Keep the icing and cake separate until serving.

I can't even tell you how excited I was to perfect a dairy and sugar free frosting recipe, I'll be using that for all my sweet treats from now on. The cake and frosting definitely got the family approval too, which is an added bonus. (or else I probably would have eaten the whole cake).

Mad props to 1, 2, 3 Gluten Free for being the first to realize that you don't have to add refined sugar to mixes to make them delicious! I've been waiting forever for a product like this to come out! Now if they'd find a way to make their other mixes potato free... Oh well, little victories :-) Until next time, live free!

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!

Ginger Pop

I'm excited to share this new restaurant with you guys! Ginger Pop is a brand new Thai place off Columbia House Boulevard in Vancouver. I tried it out for the first time this weekend and it was fabulous!

First of all, its the most adorable place. You walk in and are immediately greeted by fun colors and mod-themed decor. Our waiter was very friendly and helpful, and was easily able to answer all my allergy related questions. The lunch menu was small, which was actually nice seeing as most Thai places have an overwhelming amount of options, half of which you've never heard of. Ginger Pop's menu was simple: things like fried rice, pad thai and curries that you've heard of before. They also have an assortment of hot and iced teas and coconut juice, which may just be my favorite new beverage.

I ordered the Yellow Curry, which was a mild curry dish made up of pork, potatoes, and a few other veggies in a coconut milk curry sauce. Immediately, I knew the pork and the potatoes weren't going to work for me. The waiter informed me that you can make any substitutions you want, everything can be made to order. So I swapped red bell pepper for the potatoes and tofu for the pork. He also assured me that soy sauce is rarely used in their recipes, so most of the recipes are gluten free.

My mom ordered the Sweet Basil Fried Rice which was also pretty incredible. Also, the pad thai and the pad kee mow are made with rice noodles, making them great gluten free options as well. And of course, as is tradition in authentic thai, the curries are made with coconut milk, making them dairy free. The lunch portions also weren't outrageously huge; i did have leftovers but I didn't leave uncomfortably full. And it tasted GREAT the next day.

I highly recommend you check this place out, especially if you are a thai food virgin, since the menu is simple and easy to understand. I'd love to hear your critiques and praise as well! Happy Dining!

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.

Curried Chicken and Squash

There is just not enough time in a day. I wish I could make the blog more of a priority, I just feel like I always have so much going on! But I refuse to leave you hanging as long as I did last time, so I'll jump right into it.

I've been wanting to test out this recipe for while, but to be honest, I'm a little intimidated by cooking squash, cause I never know how long to cook it so that it will turn out perfectly tender. But recipes exist for a reason so I figured I should give it a shot! My parents are getting used to being the guinea pigs for my experimentation in the kitchen.

I must say, as usual, this turned out great! Such a good blend of flavors. If you like curry, definitely give this a try!

Curried Chicken & Squash

1 1/2 c. butternut squash, peeled, seeded and cubed
2 boneless skinless chicken breasts, cooked and cubed
1 jalapeno pepper, diced
1 green bell pepper, diced
1 c. red onion, chopped
3 tsp. minced garlic
1/2 c. water
2 tsp. safflower oil
1 c. lite coconut milk
1 c. unsweetened almond milk
2 tsp. curry powder
2 tsp. dried cilantro
salt and pepper to taste

Heat oil over med-high heat with onions and garlic until onions are transluscent. Add squash, chicken, jalapeno, pepper, and water. Cover and cook, stirring occaisionally, for about 15 minutes, until squash is fork-tender. Uncover and add both milks and curry powder and bring to a boil. Reduce heat to low and cook 10 minutes. Add dried cilantro (fresh works too, i just didnt have any), salt and pepper. Serve alone or with rice!

Serves 4-6

Moussaka Casserole

Wednesday is my day off, so I figured I'd use all my free time to get a jump start on cooking for the rest of my busy week. I seriously did work...made both Wednesday and Thursday nights dinner, and made a cream sauce for the pasta recipe I'll be making tonight. I knew I wouldn't be around much yesterday between an Abby's Table demo and then seeing Steve Miller Band at Edgefield last night, so preparing Thursday's meal ahead was a must.

So I'm in the middle of my cooking when my dad calls. My friend Jamie and I had been trying to win Justin Bieber tickets all week. We couldn't justify actually buying them, seeing as he's barely 16 and we are 22. But we figured if we won them, it would be fate. Well, we didn't win, but my dad calls Wednesday night around 5:30 asking if i can drop my plans for the night. He scored two Justin Bieber tickets; apparently one of the radio giveaway pairs that no one ever claimed. Excited as could be, I started getting ready in order to make it to the concert by 7.

Well another minor detail about my busy week, I booked myself to dogsit for one family and water plants for another, both things I had planned on taking care of that evening. So basically, I had to run all over town making sure I tended to those responsibilities, resulting in a major stress meltdown for me. It was rough. Thankfully, it all melted away when we got to the Rose Garden to see Sean Kingston perform "Fire Burning". But unfortunately, I didn't ever have the time or appetite to eat my Moussaka that I'd worked so hard on all afternoon. I'm happy to report that it did get the parental stamp of approval, so I'm sure you'll love it too!

Moussaka is a Greek dish that normally calls for tomato sauce and cheese, so I never actually tried it when I was living there. I found this recipe, which uses pumpkin in place of the tomato, and figured it was fate. You all know I can't pass up cooking allergy-free Greek food!

Moussaka Casserole

1 eggplant, sliced lengthwise
1 tbsp. olive oil
1 lb. ground buffalo
1 walla walla onion, chopped
2 tsp. minced garlic
1 c. pumpkin
1 c. water
1/2 tsp salt
1/2 tsp. thyme
1/4 tsp. oregano
1/4 tsp. basil

Preheat the oven to 400 degrees. Slice eggplant and place on a baking sheet. Sprinkle oregano, basil and 1/4 tsp. of the thyme over slices. Bake 12-15 minutes.

In a large skillet, heat the oil over medium heat. Add the buffalo, onions and garlic and cook until meat is no longer raw, about 8 minutes. Add the pumpkin, water, salt and remaining thyme and bring to a boil, stirring. Remove from heat.

In an 8x8 baking dish, lay half of the eggplant slices along the bottom. Spread with half the meat mixture. Cover with the remaining slices, then spread the rest of the meat mixture on top. Bake for 30 minutes.

Serves 4.

Mushroom Pie and Chutney's Indian Restaurant

I've got a 2-in-1 post for you today...I've been slacking a little. I'll say this, breaking up is hard to do.

BUT, as the old saying goes, when the going gets tough, the tough get cooking! I may have changed that just a bit ;-). I'm glad that I can make people happy through food!

First off, I want to review Chutney's Indian Restaurant. This little spot is right off SE 164th, so really close to my house. I've driven by it countless times, but I've honestly never been to an Indian restaurant, or had real Indian food for that matter. My mom and I had been wanting to try it, so, with my dad out at a golf tournament all day, Wednesday night seemed like the perfect opportunity to do so.

I'm happy to report that almost their entire regular menu is gluten free, with the exception of the naan dishes, since naan is an Indian bread. My biggest downfall there was tomatoes, but the server was so helpful and knowledgeable that it made it a lot easier on me. Then, the owner came out and told me he'd put together something special that combined what I wanted with what I could actually have.

The result was fantastic. They made me a rice crepe filled with a mixture of lamb, bell peppers, onions and spices. Oh my gosh it was so good. Plus you get lentil chips as a precursor to the meal, and those were awesome and edible for me as well. Everything seriously rocked. I was so happy with it that the owner asked if he should add the dish to the menu. I hope he does, I'll go back for that anytime! You've gotta check this place out, I had absolutely no complaints. They were fabulous.

Since I knew I'd be working all day Thursday and had Wednesday off, I decided to make dinner early to eliminate prep time on Thursday evening. I'm glad I did because this recipe takes about an hour to put together. I actually found this recipe in Living Without magazine probably a year ago. There was a profile on jenny McCarthy, who feeds her son a gluten and casein free diet to help with his autism. At the end, she shared a recipe for mushroom pie. We've been eating it ever since, but its not exactly the healthiest gluten free meal out there (rings in at about 571 calories a slice...yikes!!), so I decided to give it a Vitortarian makeover.

Mushroom Pie, my way

Namaste pie crust mix
8 cups chopped crimini mushrooms
1 cup chopped walla walla onion
1 tbsp. safflower oil
1/2 cup arugala
2 tbsp. chopped fresh basil
1/2 container Tofutti soy cream cheese

Preheat the oven to 400 degrees. Prepare the pie crust mix according to the package, and set it aside, uncooked. In a large skillet, heat the oil over medium high heat. Saute the onions for about 1 minute, then add the mushrooms. Cook for about 5 minutes or until mushrooms are tender. Add basil, arugala, and cream cheese and heat until cream cheese melts. Pour the filling into pie crust and bake for 45 minutes. Let cool at least 20 minutes before serving.

Serves 4.

Nut-tritious Pumpkin Seed Butter Blend (Includes Pesto Pizza Recipe)

One thing I love about working at Lingonberries is trying new products. This product isn't new to the store, but I had yet to try it, so I bought some last week.

Backtracking a little, I LOVE nut butters. Almond butter is an addiction for me, but I truly love it all. Nut-tritious is a local company that makes healthy nut butter blends. They make almond, cashew, and macadamia among others.

So the other day I picked up some pumpkin seed butter to eat with one of my indian lentil crepes (recipe can be found on the blog), and it was pretty awesome. Then, Christina mentioned it is good on pizza as a substitute for pesto. Since I can't eat tomato sauce, I'm always looking for new pizza recipes. Last night, we had a little girl's night at Jamie's, which included us making homemade pizza. I brought all my ingredients with me and decided to try out the pumpkin butter-as-pesto idea since I didn't feel like going through the trouble of making red pepper sauce.

I can't even begin to tell you how good this was! I never in a million years thought pumpkin seed butter would taste like pesto, but it really does! It's my new favorite pizza topper!

So here it is, my girls night "pesto" pizza recipe - even if you don't have food allergies, its one to try!

Nut-tritious Pesto Personal Pizza

Crust: Any pizza crust or crust mix of your choice

Topping:
2 tbsp. Nut-tritious pumpkin seed butter blend
1/2 c. diced cooked chicken
1/4 c. chopped spinach
1/4 c. artichoke hearts
1/4 c. daiya cheese substitute

Spread the nut butter as best you can over warm crust (helps it melt a little). Add toppings, cheese going on the very top. Cook at 450 degrees for about 10 minutes. Serve warm. Serves 1-2.

Take Back "Pizza Night" with Crab Artichoke Pizza

In the Vitort house, Friday night has always been pizza night. Since going gluten, dairy and tomato free however, we've been experimenting with new ways of making pizza that wont make anyone sick. I'm proud to say I've finally perfected my pizza recipe to the point where it is worth sharing!

Usually we just put Daiya cheese on it, but I was in Cannon Beach the other day, looking at the menu of our old favorite gourmet pizza parlor, Pizza a Fetta, and noticed they had a crab meat pizza. I looove crab so I figured I could test out my own crab pizza recipe. Let me tell you, first time was definitely the charm on this one. My mom and I both loved it; in fact, I'm getting ready to eat the leftovers for lunch as we speak!

Crab Artichoke Pizza

Dough: Your favorite pizza dough mix. I prefer Namaste Pizza Crust mix because its gluten, dairy, potato and corn free, and the recipe doesn't call for eggs. Chebe is also good if you like a chewier crust.

Sauce:
1 jar roasted red peppers
1/2 c. cashews
2-3 cloves garlic
2 tbsp. olive oil
salt and pepper

Topping:
1 c. crab meat (don't use fake "krab", it isnt gluten free and its disgusting)
1 can artichoke hearts
1/2 pkg. Daiya mozzerella shreds (this cheese is dairy AND soy free and melts like regular cheese - its awesome)

Bake crust according to package directions. The Namaste bakes for 20 minutes at 450 degrees. In a food processor, combine the sauce ingredients and mix well. Spread sauce over warm pizza crust, top with crab and artichokes, then sprinkle cheese over the top. Bake 8-10 more minutes at 450 degrees.

Serves 3-4.

Salmon Fettucini with Basil Pesto Sauce

Ahh the wonders of untouched pantry items. My parents have decided that, since I need cooking practice, I am now the Vitort house chef. I do the shopping, come up with menus and prepare our dinners. Which allows me to convert my parents into full-on "Vitortarians". (Vitortarian = a word I made up to describe one who steers clear of common allergens, refined sugars, artificial sweeteners and other gross chemicals, and tries to eat almost 100% organically). I now have control over what food gets brought into the house, therefore giving me all the dietary power :).

So anyways, as I'm making my dinner menu for the week, my mom starts rummaging through the pantry, trying to get me to use things we already have in my menus. We had a bunch of rice pasta, and randomly, two cans of salmon, and my wheels started turning. Some sort of salmon pasta perhaps? Then I came across a recipe for dairy free basil pesto in my Anti-Inflammatory Diet cookbook, and it clicked! Salmon fettucini (which i have the HARDEST time spelling) with basil pesto sauce!

Last night I tried out my experimental dish on my dad, and he loved it! And let me tell you, I was actually really impressed with myself as well. I'm really starting to get better at this whole cooking deal!

Salmon Fetuccini with Basil Pesto Sauce

1 pkg. DeBoles Rice Fettucini

2 cans salmon or pkgs smoked salmon

3 cups fresh basil leaves

1/2 cup olive oil

1/3 cup pine nuts

3 tsp. minced garlic

Boil 4 quarts of water on the stove. When water boils, add noodles, return to boil, and cook for 7 minutes. Meanwhile, add basil, oil, pine nuts and garlic to Cuisinart and blend. When noodles are cooked, drain off the water and rinse with cold water. Break salmon up into small pieces. Add noodles, pesto sauce and salmon to a serving dish and toss so that the sauce covers all the noodles and the salmon is distributed throughout.

Serves 4.

Melt-In-Your-Mouth Pumpkin Bars + Updates!

Hey all! Sorry I haven't been updating very consistently...I don't like to post without photos but my camera really sucks. So I'm giving in, sorry I don't have any photos this time but I promise you'll like this recipe so please try it anyways!

Before I hand that over, I wanted to do a couple shout outs.

First of all, if you are from the Portland area and haven't checked out Abby's Table, you are seriously missing out. She caters and does private cheffing, and best of all, she hosts a 4-course gluten, dairy and soy free dinner at her kitchen (609 SE Ankeny St. in Portland) every Wednesday. Cost is $18 per person and I promise, you get more than your money's worth. All you have to do is sign up ahead of time at her website www.abbystable.com.

Next of all, Lingonberries, the gluten-free grocery store I work at in Vancouver has some new exciting products. Snyder's of Hanover, which is a hu

uuge pretzel company, now makes a gluten free version of their famous pretzel! And not only that, they are cheap in comparison to the other GF pretzels out there. They still have corn and potato, so I personally stay away from them, but we've had them one day and are almost sold out!

Also, we accidentally received a product we didn't even order, Quinoa Macaroons. And let me tell you, they are my new favorite. I don't normally do GF cookies because one way or another, I can never eat them. But I can eat these and they are AMAZING! I've never seen them before so I'm guessing we are the only local store that carries them, so I recommend you high-tail it over to Lingonberries before they sell out too!

Now for the most exciting part: a new recipe. This is one of my favorite new things you guys, I swear by this recipe and I hope you'll love it just as much as I do!

Sarah's Melt-In-Your-Mouth Pumpkin Bars

1 c. organic canned pumpkin

1/2 c. vegetable oil

3/4 c. coconut sugar (we sell it at Lingonberries, I highly recommend it)

1 c. brown rice flour

1 tsp. cinnamon

1/4 tsp. salt

1/2 c raisins or fruit juice sweetened cranberries (optional)

Preheat oven to 350 degrees. Mix pumpkin, oil, and sugar in a food processor. Add remaining ingredients (except raisins) and blend until batter is smooth. Stir in raisins or cranberries by hand. Pour into a greased 8x8 glass pan. Bake 20-25 minutes or until you can insert a toothpick and it comes out clean. Let cool, then enjoy!

My whole family went nuts over these; I cut them in tiny squares and they were still gone suuper fast. And its a sneaky way to get a serving of veggies in thanks to the pumpkin!

Shrimp and Bacon Fried Rice

Before I get to this recipe, I want to share some exciting news! As of yesterday, I am now a proud employee of Lingonberries Market, a gluten free grocery store in Vancouver. Its awesome; not only is everything in the store gluten free, but they have options for people with almost every food allergy. And I basically get to check out all the products and build my knowledge about food allergies. It is seriously the perfect job for me.

I've also been apprenticing at Abby's Table. Abby is a natural chef who caters healthy food for people with special diets, like myself. She catered my graduation party a few weeks back and her stuff is amazing. She also has a line of sauces that are absolutely to die for. So I'm learning the ins and outs of working in a kitchen. I'm also going to be assisting her with product demos for her sauces at various places. It's been such a great opportunity for me, I'm so happy with the direction my life has taken!

So, about this recipe. When I was in school, my roommate Emily would always cook absolutely fabulous meals for me and our other roommates. 99.9% of the time, whatever she made was something I should absolutely not be eating, but I ate it anyway because that girl could cook! One of my favorite recipes was her fried rice recipe. It's been on my mind for months, so I decided to recreate it with my own twist. Emily's secret was that she added bacon to the mix. You will not believe how good this stuff is.

Shrimp and Bacon Fried Rice

1 packet Trader Joe's frozen jasmine rice

1 leek, chopped

1 c. broccoli

1 c. red bell pepper, chopped

2 tbsp. wheat-free tamari

2 c. precooked frozen cocktail shrimp

6 slices turkey bacon (we cook all the bacon and then freeze it, so you can reheat it whenever you need it without having to wait for it to cook)

Olive, sesame, or grapeseed oil

Thaw the shrimp for an hour or so before you begin cooking. Cook the packet of rice according to the directions. You can also make a batch of regular jasmine rice, I just love the TJ's stuff cause it cooks in 3 minutes in the microwave. Chop the veggies and put them in a large skillet with the oil. Once the rice is done, add it to the skillet. Chop up the bacon and add it and the shrimp to the mix. Add the tamari and saute all the ingredients until shrimp and bacon are cooked through. Serve and enjoy!

6 Products I'm Loving Right Now

1. Frank's Hot Sauce

I'm obsessed with this stuff. Since being back from L.A., for some reason I have a heightened taste for spicy food. I like everything spicer now than I did a few months ago. I honestly have no idea why that is. When I was at school, my roommates kept Frank's Hot Sauce around but never really used it, so one day I mixed it into a can of tuna and I've never looked back. Its the perfect balance of spice and flavor, and there are only a few ingredients, which I am always a fan of. I put it on stir fry, any kind of meat, dip veggies in it, etc. If you like spice, you'll love this stuff!

2. Namaste Pizza Crust mix

I finally found a pizza crust mix that I can truly eat without any adaptations. Let me tell you, this absolutely makes my day. Most crust mixes are ridden with potato flour, potato starch or cornstarch, making them off limits for me. This mix is not only free of those things but it also doesn't call for eggs, so I can make it just as directed and still feel fine after eating it. Not to mention it has a delicious blend of spices that make it totally craveable. And Namaste makes a bunch of other mixes as well, including brownies and cake!

3. Bear Naked Granola

Because I'm allergic to not only wheat but sugar, corn, amaranth, spelt, and barley, eating cereal is pretty much out of the question at breakfast. I usually live happily off oatmeal, but every once in a while, I'll treat myself to Bear Naked granola. Not all of the flavors are safe for my allergies, but there are a

few flavors I can eat. They contain no wheat or sugar, and are free of nasty additives and preservatives including high fructose corn syrup. They are pretty heavy in calories, but you only need a little to satisfy a morning sweet tooth!

4.Daiya cheese substitute

This stuff is amazing. I first tried it at Pizza Fusion, a pizza place on Sunset Blvd that serves gluten free vegan pizza. Ever since trying it there and loving it, I've been searching for it and they finally carry it at Whole Foods! This cheese melts well, tastes great, and is dairy, casein, soy and GMO free. Its made with like tapioca flour and canola oil. I have no idea how it works but it does and I love it. Thank goodness I can finally eat pizza, quesadillas and other mexican dishes I've missed so much.

5. Bob's Red Mill ground flaxseed

Lately, I've been adding this stuff to everything. Flax is an excellent source of omega-3 fatty acids, and it's nutty flavor makes it a great addition to oatmeal, smoothies, ice cream, you name it! I make sure to eat at least a tablespoon every day, usually at breakfast time. Plus, it makes a great egg replac

er. Just add a tablespoon to 3 tablespoons warm water, let sit for 10 minutes, and voila, you have a substance that has the consistency of an egg with a flavor that is to die for in baked goods.

6. Luna and Larry's Coconut Bliss ice cream

I've covered So Delicious's line of fruit juice sweetened soy ice cream, but I've recently discovered coconut ice cream, which is safe for people with soy allergies. Luna and Larry use all natural organic ingredients, leaving out sugar and all the common allergens. There are multiple flavors to choose from including cherry amaretto, chocolate peanut butter and pineapple coconut (which used to be my favorite Haagen Daas flavor). Best of all, I can usually find at least a few different flavors at my regular grocery store!

I usually always have these products on hand because they are amazing. I'll probably be doing a similar product review every month because I just got a job at a family owned gluten free grocery store and I'll be testing out new products all the time! Great job right?

Anyways, if you haven't tried some of these products, please do, then leave me a comment and let me know how you liked it!

Looking forward to hearing your feedback :)

PatisseRaw

The other day at the 3rd and Fairfax Whole Foods I discovered PatisseRaw desserts. The adorable little things looked like cheesecake, but all the ingredients are raw, sugar free and gluten free! So I took down the address and the number and decided to get in touch with the owner.

I was fortunate enough to meet with Christina this morning, and let me tell you, it was the best part of my day! She was so inspirational! She basically followed her heart and it lead her to start PatisseRaw, and now shes distributing her goodies to markets all over Los Angeles! All because she had a passion for the raw food diet and educating people about eating better. She talked a lot about following her intuition and how that has single-handedly contributed to her success. It was so motivating for me because I'm trying to do something similar. Because my passion for this is so strong, I know it will work out. Now I just need to be in tune with my intuition so I won't miss any opportunity that comes my way.

Also, the desserts are truly delicious. I got to try the strawberry flavor, the chocolate eclipse (fudge), and the carrot cupcakes. WOW! I was shocked to find out how simple the ingredients were. They are seriously amazing, and I highly recommend them. Plus, the business is eco-friendly! They either recycle or compost all of their waste, and they deliver their treats by bicycle if you live in Venice! Plus, they are made with love by a genuinely awesome person.

Until next time, Live Free :)

RA Sushi

I road tripped with some girlfriends to Phoenix this weekend to visit family, it was really fun! Eating, however, was difficult as usual. We stopped in Blythe, California on the way there at Quiznos and I can't even tell you how rude the worker was to me when I asked what was in Honey Mustard salad dressing. I ended up having to eat plain black beans and chicken at a Mexican place, and the lady there was largely unhelpful as well. We also ate at On The Border and Applebee's, overall, they were both good about it, but there were some things they couldn't help me with, which is always frustrating.

But thankfully, my dining experience in Phoenix wasn't completely unpleasant. My aunt took me to a sushi place in Gilbert called "RA Sushi". Sushi is usually ok as long as there aren't any extra sauces or anything, but I never know how helpful the staff will be when serving me. Our waitress was incredible. I told her my allergies and she basically picked out something for me based on what I could eat, making sure everything was allergy free even down to the sauces. I had edamame (my favorite!), a salad with this incredible garlic dressing, and their "Lobster Roll", which consisted of lobster, avocado, and tuna topped with shrimp and served with a dairy free asian pesto sauce. All of it was absolutely delicious! The best part was, at the end of the meal, the waitress made a point to ask me how everything was and tell me that all the RA staff was equally as knowledgeable as she was about allergies and would be more than willing to help me next time. I was so impressed! I'm definitely making a point to visit RA again next time I'm in Phoenix!!

Check out locations and menu at http://www.rasushi.com/

Real Food Daily

I'm hooked.

My friend Stevens and I went to the West Hollywood location of Real Food Daily tonight for dinner. Its a restaurant that serves organic vegan food. They have gluten free vegan tacos, pizza, enchiladas, burgers, and so much more. Because of my other allergies, like corn and tomatoes, there were still quite a few things I couldn't eat, but the staff was so knowledgeable and helpful and I was able to find something that would cater to my needs.

I ordered their Tempeh Reuben, which is made with rye bread (whcih I didn't know was wheat free, but apparently is! It isn't gluten free though...), tempeh, sauerkraut and vegan thousand island dressing. Wow. I think its the best restaurant-made allergy free meal I've had yet. I will definitely be returning. Not to mention the ambience of the place is so peaceful and calming. I have nothing but good things to say, and I can't wait to try more meals!

Check out menu and locations at www.realfood.com