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Halloween Guacamole | Food Allergy Cooking

https://facooking.wordpress.com/2011/10/27/halloween-guacamole

Constantly playing the substitution game. Photo by Aaron Marineau/Oregon Daily Emerald). I’m not sure if you know this, but I write for my university’s newspaper; I’m an arts and entertainment reporter. And I just wrote an article about yummy Halloween food to serve at a party. Two of the three weren’t allergen-friendly, but this ghastly guacamole is! Photo by the talented Aaron Marineau, as used in the article. Though that is my hand holding the chip.) So I decided to post the recipe on here, too. Remov...

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Wild Oregon Blackberry Mini Tart | Food Allergy Cooking

https://facooking.wordpress.com/2012/08/31/wild-oregon-blackberry-mini-tart

Constantly playing the substitution game. Wild Oregon Blackberry Mini Tart. Wild Oregon Blackberry Mini Tart. Anyone who lives in Oregon knows about blackberries. The native (and wild, as opposed to cultivated varieties of the) Oregon blackberry is a small, tart berry that is coaxed by the hot August sun into sugary ripeness. And baking with blackberries is always a good idea. The juices and sweetness have a chance to shine, especially in these cute mini-tarts! 3/4 cup flour mix. 1 tablespoon orange juice.

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Avocado Toast | Food Allergy Cooking

https://facooking.wordpress.com/2012/10/16/avocado-toast

Constantly playing the substitution game. My former roommate made this all the time. And I think I saw a recipe for it in either a food mag or another blog — either way, this simple, yummy recipe is too delicious not to share. And don’t forget about the red pepper; it adds a great dimension. I used a gluten-free loaf purchased from the Blue Scorcher Bakery. In Astoria, Oregon, which bakes gluten-free loaves on Tuesdays. Feel free to use any kind of gluten-free bread for this. Your choice gluten-free bread.

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Watermelon Gazpacho | Food Allergy Cooking

https://facooking.wordpress.com/2012/09/02/watermelon-gazpacho

Constantly playing the substitution game. This soup is packed with amazing summer flavor. The tomato and cucumber-based soupy puree is cool at first, but it packs a tasty jalapeno kick when it hits the back of your tongue. And through it all are the chunks of sweet watermelon, which round out the complex flavors nicely. So good on a warm summer night. Serves 2 to 3). 2 cups peeled and diced ripe watermelon. 1/2 English cucumber, peeled, seeded and chopped. 1 small ripe tomato, chopped. Became a voracious...

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Roasted Summer Squash | Food Allergy Cooking

https://facooking.wordpress.com/2012/08/30/roasted-summer-squash

Constantly playing the substitution game. 1 or 2 large summer squash (patty pan, crookneck or other). Salt and pepper, to taste. 1 Preheat oven to 400 degrees Fahrenheit. 2 Slice the squash into thing strips. Toss with olive oil and season with salt and pepper. 3 Spread on a baking sheet and roast for 20 minutes. Enjoy as a snack, a side with dinner or however you want! View all posts by rsedlak1 →. Subscribe to our RSS feed and social profiles to receive updates. Chunky Heirloom Tomato and Basil Soup.

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Roasted Eggplant Soup with Mint and White Pepper | Food Allergy Cooking

https://facooking.wordpress.com/2012/09/24/roasted-eggplant-soup-with-mint-and-white-pepper

Constantly playing the substitution game. Roasted Eggplant Soup with Mint and White Pepper. Roasted Eggplant Soup with Mint and White Pepper. Recipe adapted from “ Soup of the Day. I first chose to make this soup because I wanted something creamy. And as anyone who is dairy-free knows, that can be difficult sometimes. As the eggplant roasted in the oven, I contemplated the flavor combination. Would eggplant really taste good with cool mint? Would the coconut milk creamer overpower or seem out of place?

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Pasta with “Cheesy” Pumpkin Sauce | Food Allergy Cooking

https://facooking.wordpress.com/2011/11/05/pasta-with-cheesy-pumpkin-sauce

Constantly playing the substitution game. Pasta with “Cheesy” Pumpkin Sauce. Pasta with “Cheesy” Pumpkin Sauce. I’ve made pumpkin alfredo. Plus, aren’t you always looking for another creative way to use pumpkin in the fall? I know I always am. Give it a try! 1 package gluten-free pasta. 2 garlic cloves, minced. 1/2 red onion, minced. Salt, to taste. About 10 fresh sage leaves, chopped. 1/4 cup rice milk. 1 15-oz can pumpkin. 2 handfuls Daiya Vegan Cheese. I used the mozzarella flavor). Basic Roasted Acor...

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Curried Red Lentil and Kale Soup | Food Allergy Cooking

https://facooking.wordpress.com/2011/10/08/curried-red-lentil-and-kale-soup

Constantly playing the substitution game. Curried Red Lentil and Kale Soup. Curried Red Lentil and Kale Soup. This recipe is from Living Without. 8216;s October/November issue. In this fall issue they have a great section on gluten-free and dairy-free creamy soups. Serves about 6 – for more, double the recipe or add 2 cups more water/broth and kale). 2 tablespoons vegetable oil. 1/2 medium onion, diced. 2 celery stalks, diced. 3 large carrots, diced. 1 teaspoon salt, divided. 1 tablespoon tomato paste.

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Food Allergy Cooking | Books

https://facooking.wordpress.com/books

Constantly playing the substitution game. In a true sense, a cookbook is the best source of psychological advice and the kitchen the first choice of room for a therapy of the world. 8211;Sir Thomas More. The Allergen-Free Baker’s Handbook. Animal, Vegetable, Miracle. I loved this one. The book basically chronicles Kingsolver and her family as they live a year only off of locally produced food: things they grow themselves on their small Virginian farm and purchase from neighbors. While the idea of living ...