curried lentils

This recipe is: dairy free, wheat free, GFCF, egg free, nut free, corn free and Vegan.

Contains: lentils, rice

This was so delicious! So good in fact that my husband, David, and I gobbled it down in record time. On the other hand it took our son a little longer to warm up to it. At first he proclaimed with great conviction that he didn't like it (before he'd even tried it) when I finally convinced him to take a bite he decided that it was "kind of interesting". Sure, it took a little coaxing but in the end he happily finished it and David asked why I hadn't made this sooner. In all a great success!!

3 tbsp vegetable oil
1 small onion, finely chopped
1 piece fresh ginger (about 2 inches long), peeled and finely grated
2 tsp curry powder
1/2 tsp cayenne pepper
coarse salt
1 15oz can tomato sauce
2 cans cooked lentils, rinsed and drained (or 1 package cooked lentils from Trader Joe's from the produce section)
juice from 1 lime
1/2 cup chopped fresh cilantro
cooked basmati rice for serving
sliced tomatoes for serving (optional)
naan (optional)

In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until it begins to brown, 5 to 8 minutes.

Add spices; cook, stirring, until fragrant, 30 to 60 seconds.

Add tomato sauce, lentils and about 1/2 cup of water. Simmer until slightly thickened, 5 to 10 minutes. (If needed add more water.) Squeeze in the lime juice and cilantro; season with salt.

Serve with rice: garnish with sliced tomatoes and cilantro if desired.

Indian stir-fry vegetables

This recipe is: vegan, wheat free, dairy free, nut free, egg free, rice free, corn free, soy free, gluten free, potato free.

Variations: This recipe is incredibly flexible. Just subtract anything that you are allergic to and substitute it with something you love. It's all in the spices!

2-3 tablespoons vegetable oil
1 small onion, chopped
1 garlic clove, minced
1-inch piece fresh ginger, grated
1 teaspoon chili powder
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 pound diced mixed vegetables (ie. cauliflower, carrots peas, garbanzo beans, potatoes)
4 tablespoons lemon juice
salt

Heat the oil in a large wok or heavy-bottom saucepan. Add onion and gently fry for 5-10 minutes or until lightly browned. Add the garlic, ginger, chili powder, coriander, turmeric and a pinch of salt. Fry for 2-3 minutes, add the diced vegetables, and stir-fry for another 2-3 minutes.

Add the lemon juice. Stir well and add a little water. Cover and cook gently for about 10 minutes, or until the vegetables are tender, adding a little more water if needed, to prevent the vegetables from sticking to the bottom.

Serve with rice and/or naan.

* Recipe  from Complete Indian

lentils with white wine

2 tbsp olive oil
1 carrot, chopped
4 small shallots
2 1/2 cups dried green lentils
6 cups vegetable broth (gluten free)
1 16oz can whole peeled tomatoes, drained and chopped
1 cup dry white wine (plus one glass for the chef)
A handful flat leaf parsley, chopped
1 bay leaf
pepper to taste

chopped cilantro
limes, halved

In a large pot, heat the oil over medium heat. Add the shallots and carrots, saute for 5 to 10 minutes, until the onion is translucent.

Add the lentils and stir to coat with oil. Add the broth, tomatoes, wine, parsley, bay leaf and pepper. Let simmer over low heat with the lid ajar until the lentils are tender and most of the liquid has been absorbed, about 1 hour.

Serve in shallow bowls with a sprinkle of chopped cilantro and lime juice.

**If you can eat dairy, top with a dollop of sour cream or creme fraiche.

Mashed Potatoes

This recipe is: dairy free, soy free, and vegan
Contains: potatoes

So easy and good you won't even miss the dairy!

4 Yukon potatoes, peeled and quartered
1/2 cup water
salt to taste

Boil potatoes until cooked through. Drain water and mash either manually or with an electric hand mixer. Add water a little at a time. Add salt to taste, mix in well and serve. That's it, amazing.

Falafels (Gluten Free)

This recipe is: dairy free, egg free, soy free, wheat free, gluten free, vegan, rice free, corn free

Contains: As far as I can tell it is allergen free. The choice of flour is up to the chef so anything can be avoided.

1 cup dried chickpeas

1/2 large onion, roughly chopped (about 1 cup)

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh cilantro

1 teaspoon salt

1/2 teaspoon dried hot red pepper

4 cloves of garlic

1 teaspoon cumin

1 teaspoon baking powder (gluten free)

2-4 tablespoons brown rice or potato flour (really any will do)

vegetable oil for frying

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 2 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 15 minutes.

Form the chickpea mixture into balls about the size of walnuts.  Heat the oil on high in a deep pan and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Goes great with the quinoa tabbouleh...



Vegan Stir Fry

This recipe is: gluten free, wheat free, corn free, dairy free, soy free, vegan, nut free, egg free

Contains: Rice, Sesame Seeds

Alternatives: If you need to do without the rice, try blanching some baby potatoes and adding it to the mix. Sesame seeds and oil do add to the flavor but if you must do without try peanut oil and crushed peanut to top. (If peanuts are out of the question just add a bit more olive oil. It will still taste great but you may need to add more herbs, salt or peppers.)

Who doesn't love stir-fry? But when you have a soy allergy getting your fix can be a little bit of a challenge. So after a little research I began to see ways of getting around this pesky ingredient. Thankfully not much trial and error was involved since the majority of the ingredients are bursting with flavor.

1 tbsp olive oil

1 tbsp sesame oil

2 scallions, finely chopped (white and green parts)

1-inch piece fresh ginger root, peeled and finely chopped

2 cloves garlic, chopped

1 lb fresh asparagus, woody ends removes, cut into 3 inch strips

10 oz sugar-snap peas

1 small orange bell pepper, chopped

1 package bunapi mushrooms (white beech mushrooms)

1/2 cup toasted sesame seeds

2 handfuls chopped cilantro leaves

1 handful chopped mint leaves

Add salt and red chili peppers to taste

Heat both the oils in a wok over high heat. Add scallions and cook, stirring continuously, about 1 minute. Add the ginger, bell pepper and garlic. Stir in asparagus and cook, stirring continuously, 1 minute.

Add the snap peas and mushrooms, cook an additional 3-4 minutes. Finally stir in the chopped herbs and sesame seeds. Add salt and red chili flakes to taste. Serve over rice or rice noodles.

**Recipe adapted from A Cook's Bible

Quinoa Tabbouleh

This recipe is: vegan, dairy free, wheat free, gluten free, soy free, egg free, nut free, rice free, corn free

Pair with gluten-free, vegan falafels and you've got a winner!

3/4 cup quinoa
2 large vine ripe tomatoes
2 scallions, finely sliced
a handful of mint
a handful of Italian flat leaf parsley
1 lemon, juice of lemon only
4 tbsp olive oil
salt and pepper

In a saucepan add quinoa and 1 cup of cool water, bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes or until water is absorbed.

Empty cooked quinoa into a large bowl to cool. Meanwhile, cut an X into the tops of the tomatoes, place in a heat proof bowl and cover with boiling water, let steep 2-3 minutes. Remove from water, peel off the skins, take out the seeds and dice.

Add tomatoes and the rest of the ingredients to the bowl of quinoa and mix. Serve at room temperature.

Rice Pasta with Spinach and Raw Garlic

This recipe is: vegan, vegetarian, soy free, dairy free, wheat free, gluten free, nut free, egg free

Contains: Rice

This recipe was a creation on hunger with little in the kitchen. Sometimes these are my favorites because you never know what exciting meal you will create.

1 package brown rice noodles ( I like the Trader Joe's brand)

4 to 6 tbsp olive oil

1/2 onion, chopped

juice from half a lemon

1 10oz package fresh baby spinach

4 cloves of garlic, good size (use more if smaller)

salt and pepper to taste

Cook pasta according to package. Meanwhile in a large pan sautee the onion in 2 tbsp olive oil; about 5 minutes. Add spinach and cook down; about 2 minutes. Add the pasta, juice from half a lemon and another 2 tbsp olive oil, toss. If the pasta seems dry add a little more olive oil. Season with salt and pepper, mix well. Serve and top with raw garlic

Rice Noodle Wraps

This recipe is free of: soy, gluten, dairy, meat, wheat, nuts
Contains: rice

This recipe came out of pure and total creativity...and a little boredom but it works. Better than that my son LOVED it!!



1 avocado sliced

1 small yellow bell pepper, julienned

1 medium carrot, julienned

1 small cucumber, julienned

a handful of mint

a handful of broccoli sprouts

16 pieced rice paper for rolling

3 oz rice noodles



optional sauces for dipping:

sunflower butter (for the kids)

Asian Coconut stir fry by World Foods (selected because it's soy free)

Cook noodles in boiling water for 5 minutes. Drain and set aside.

Soften rice paper if bought dried.

Assemble by adding a little of everything to the middle of the rice paper. Fold over edges and roll tight. Serve.

...the fried version is easier to eat since the rice paper gets a little crispy!

Risotto

This recipe is: Gluten free, Wheat free, Dairy free, Soy free, Egg free, Nut Free,Vegan

Contains: Rice

1 cup arborio rice
1 32oz container of Gluten Free Vegetable Broth
1 zucchini -sliced and cut into half moons
1/2 onion -finely chopped
1 leek -sliced thin and cut into half moons
1/2 package button mushrooms - stems removed and sliced
1/2 cup peas
2 tbsp olive oil
1/2 cup dry white wine (plus a glass for yourself)

In a medium sauce pan heat the broth over low heat. In a large heavy bottomed pot heat olive oil. Add onion, cook on medium low for a few minutes until translucent. Add leeks and mushrooms cook another 2-3 minutes. Add the rice and stir until it turns clear. Add the wine and cook until it is absorbed. Then add a ladle of broth. Stir occasionally. When absorbed add another ladle. Repeat. When you've used half of the broth add the zucchini and peas. Mix together. Add more broth and repeat as before until finished.

**The best thing about risotto is that you can add just about any vegetables that you want. It's a delicious way to make use of left over veggies.

Gluwein

This recipe is: Gluten Free, Wheat Free, Dairy Free, Soy Free
Contains: Nuts

1 bottle of brandy
3 bottles of red wine
2 bottles of port wine
25 whole cloves
20 whole cardamon seeds
1/2 lb blanched almonds
1/2 lb seedless raisins
1 cup sugar
2 oz dried orange peel
2 oz cinnamon stick

Put spices in 1 cup cold water.  Simmer 15 minutes. Let stand at least 2 hours.
Mix port and wine with sugar, raisins and almonds.  Simmer  til sugar dissolves.  Strain, add liquid to wine mix.  Add brandy.  And drink!

Recipe by Julie G.

Mamma's Note: For all of those who were lucky enough to get a taste at our Halloween party you know how amazing this is. For those of you who didn't, trust me, it's delightful! Perfect for a fall/winter party.

Lentil Soup with Lemon

This recipe is: Dairy Free, Soy Free, Gluten Free, Wheat Free, Chicken Free, Egg Free, Nut Free


1 ½ cups dry lentils, washed
7-8 cups water
4 vegetable bouillon cubes
2 medium potatoes
1 large bunch Swiss chard
1 medium onion, finely chopped
6 Tbsp olive oil
1 bunch fresh cilantro (or 2 Tbsp dry)
3 cloves garlic, finely minced
¾ tsp salt
¼ tsp pepper
½ tsp ground cumin
3 Tbsp fresh lemon juice

In a 5 quart kettle, combine lentils, 7 cups water and bouillon cubes. Cover and bring to a simmer.
Dice the potato into ½” cubes and add.
Wash and drain chard. Cut off heaviest part of stems and slice leaves into ½” wide strips and add to soup.
Simmer until lentils are tender, about 40 minutes.
In small frying pan, heat olive oil and slowly sauté onion. Stir often until soft and golden-about 12-15 minutes. Don’t brown.
Stir in the ground cumin and cook a minute or two.
Set aside ¼ of the cilantro leaves, finely chop the remaining ¾ and add it and the garlic to the onion and sauté for 5 more minutes. Add to the soup. Stir in salt, pepper, lemon juice and the remaining cup of water if needed to thin the soup.
Serve with the reserved cilantro.
Makes 10 cups

Recipe from Jennifer B.

Mammazen Note: I made this last weekend for my in-laws and it was a huge hit!! Thank you Jennifer for contributing :)

Pancakes

This recipe is: Egg Free, Dairy Free
Contains: Gluten, Wheat

Alternatives: To make this gluten/wheat free sub a gluten free baking flour for the plain flour. Also, there are plenty of options for the "milk". If you're allergic to soy or nuts try cocnut milk.

1 cup Plain Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 Tablespoons Sugar
1 cup soy or almond milk or coconut milk
1.5 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
tsp or tbsp of flaxseed meal (optional)

Instructions:
Sift flour and baking soda/powder and salt. (Sifting makes the pancakes fluffier.)
Add sugar. (Whisk these together is you don't have a sifter.)
Add Vanilla and Oil and half the soy milk. Whisk together.
Gradually add the rest of the soy milk until thick pouring consistency.
Heat Frying pan - needs to be reasonably hot. Spray with Pam or other cooking oil if non-stick. Flip when you see bubbles!

This recipe makes wonderful fluffy tasty pancakes! Serve with Earth balance and maple syrup and you’ve got a sure-fire hit with your family!

* Recipe by Jennifer B.

Moroccan Couscous with Saffron

This recipe is: dairy free, nut free, vegan
Contains: Soy, Wheat, Gluten

Alternatives: To make this recipe soy free sub the vegan butter for oil. To make wheat/gluten free try serving over rice.



2 cups peeled butternut squash, cut into 1/4 - 1/2 " cubes (I buy a bag of them in the refrigerated produce section at Trader Joe's)

2 cups yellow onion, chopped

1 1/2 cups carrots, cubed

1 1/2 cups zucchini, cubed

2 tbsp olive oil

Sea salt

1 1/2 tsp ground black pepper

1 1/2 cups vegetable broth

2 tbsp Earth Balance butter

1/4 tsp ground cumin

1/2 tsp saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped

Preheat oven to 375.

Place squash, onion, carrots, and zucchini on a baking sheet and toss with olive oil, salt and pepper. Roast for 25 to 30 minutes, turning once midway through cooking.

While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat, stir in the butter, cumin, saffron, salt and pepper to taste. Cover the pan and steep for 15 minutes.

Scrape the roasted vegetables and their juices into a large bowl, add the uncooked couscous. Bring the vegetable broth back to a boil and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork and serve.

* Recipe adapted from The Kind Diet

Mamma's Note: This is a family favorite! Even my carnivorous husband lights up when we have this.to

Summertime Succotash

1 tbsp Earth Balance butter
1 tsp olive oil
1 cup diced red onion
1 clove garlic, minced
1 (10 oz) package frozen lima beans, thawed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes halved
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
1 tablespoon balsamic vinegar



In a large skillet over medium-high heat, melt the butter and oil together. Add the onion, saute for about 5 minutes or until the onion begins to brown. Add the garlic and cook for 1 minute longer.
Stir in the lima beans and saute for 5 minutes. Add the corn and tomatoes and cook for only 1 more minute, just enough to heat through. Remove from heat and stir in the remaining ingredients: parsley, basil and vinegar. Serve warm or chilled.

* Recipe from the Kind Diet

Mamma's Note: I really enjoyed eating this warm over a bowl of brown rice. Also a great picnic item. Serve with a baguette and some fried or roasted chicken.

GFCF Chocolate Chip Cookies

1/2 cup Gluten free all-purpose baking flour (Bob's Red Mill is the brand I think is easiest to find)

1 stick vegan butter

1/2 cup granulated sugar

1/2 cup brown sugar (packed)

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1/4 tsp xanthum gum

6 oz gluten free chocolate chips

Preheat oven to 375. Mix sugar, butter, egg, and vanilla. Separately mix flour, salt, baking soda, and xanthum gum. Combine both mixtures and add chocolate chips. Do not grease cookie sheet. Make small, about 1 tsp in size. Bake for 9 minutes or until lightly browned.

* Mamma Zen's Recipe

Mamma's Note: These are super yummy and will have everyone going back for more!