Ingredients: 2 egg yolks, room temperature 1 teaspoon of allergen-free dijon style mustard, Annie’s is a good brand ( or make your own!) 1 ½ tablespoons lemon juice ¾ – 1 cup extra Virgin Olive oil or sunflower oil for a milder taste, or a combination. Pinch of sea salt. Blend all ingredients in a blender, or food processor, except the oil. The oil must be added one drop at a time. Some food processors have an attachment that lets
Ingredients: 1 teaspoon gfcf Dijon style mustard (or make your own) 2 tablespoons plus 1 teaspoon red wine vinegar ½ cup extra virgin olive oil 1 tablespoon expeller pressed flax oil ½ teaspoon finely chopped fresh parsley ½ teaspoon finely chopped fresh basil ½ teaspoon finely chopped fresh oregano 1 clove garlic, mashed in garlic press Mix ingredients, adding oils in a thin stream, stirring all the while with a fork, until oil is emulsified. Use immediately.
Ingredients: 2 cans chick peas (or 3 cups soaked and cooked), drained & rinsed 2-3 cups Parsley 2 large green onions, cut in large pieces 6 Tbs. tahini 6 Tbs. lemon juice ~1tsp salt (to taste) if desired: cumin & cayenne to taste Place garlic green onions and parsley into food processor/blender and mince Add chick peas, tahini, lemon juice and salt. Puree until it reaches desired thickness (some like it chunky some like it smooth – kiddos usually like it
Ingredients: 1/2 cup vinegar (we use rice vinegar because of allergies – most vinegars should work OK) 1/3 cup dry mustard 1/4 cup water 3/4 cup brown sugar or if you want it less sweet, 1 T honey. 2 eggs, beaten In medium saucepan, mix together rice vinegar and mustard. Use whisk, it really makes a difference. Add rest of ingredients and bring to a slow boil. Be sure to stir constantly. Cook and stir about 10 minutes. Makes two
Ingredients 2 cups mayo (watch for allergens!) 2 Tbs. dill (or more to taste) salt to taste Mix mayo, dill and salt. (That’s it!)
Ingredients: 2 cups dried apricots 1 3/4 cup apple juice (divided) 2 teaspoons arrowroot powder pinch sea salt Place apricots in small pan with 3/4 cup apple juice. Simmer about 15 minutes, or until soft and most of the liquid is absorbed. Puree in food processor or mash well with a spoon. Pour remaining 1 cup apple juice into pan. Add arrowroot and stir until dissolved. Turn heat to medium-low. Stir in apricot puree. Simmer 2 to 3 minutes, or
Description: NO gluten, wheat, eggs, milk, casein, nuts, corn, or soy! This is simple and delicious. I borrowed it from a site called veganchef.com which is full of all kinds of amazing recipes. She would probably die if she knew I take all of her recipes and add lots of *meat*. Ingredients: 4 large sweet potatoes, washed well (do not peel) 1/2 cup onion, diced 1 1/2 t. olive oil 1/2 cup green pepper, destemmed, deseeded, and diced 1/2 cup
This recipe is obviously not for those who are sensitive to sugar, but it might make this recipe happier for your family members who are not on the diet Ingredients: 1 1/2 cups packed dark brown sugar 1 1/2 cups water 3 Tablespoon ghee/margarine 1/8 teaspoon sea salt 1 Tablespoon fresh lemon juice 1/2 teaspoon gfcf vanilla extract Combine brown sugar, water, ghee, and sea salt in a 2-quart heavy saucepan and bring to a boil, stirring until sugar is
Ingredients: 1/2 cup quinoa 1 cup water 1/4 cup diced apples, pears or applesauce 1/4 tsp. cinnamon Vanilla Rice Milk (or other milk substitute) Maple Syrup In a saucepan add quinoa and water and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add apples and cinnamon; cover and simmer until water is absorbed (about 10 more minutes). Serve with milk and sweeten to taste with maple syrup. Makes 4 toddler or 2 adult servings. Adapted from
Ingredients: 2 cups Ozma Master MIX – an easy baking mix you can make yourself. Get the recipe here. 1 egg, beaten (or homemade egg substitute) 1 1/4 cup water or rice milk Combine all ingredients; stirring just enough to moisten dry ingredients. Drop by spoonfuls onto a hot greased fry pan. (Use coconut, canola, or safflower oil.) Turn when bubbles appear on the surface of the cakes. Cook until well browned. Makes about 12-16 pancakes. For waffles add 1 Tablespoon oil to pancake