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Tag: Allergy Friendly

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Potato-Parsnip Leek Soup

Potato-Parsnip Leek Soup


Potato-Parsnip Leek Soup

Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.

Potato-Parsnip Leek Soup

Yields 6 servings

Ingredients

3 Tbsp. vegan butter

5 cups leeks, white and light green parts only, chopped

2 shallots, diced

3 cloves garlic, peeled and smashed

1/2 cup parsnips, chopped

2 pounds Yukon Gold potatoes, peeled and chopped

7 cups vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 teaspoon ground black pepper

1 cup cashew milk

Chives, finely chopped, for garnish

Directions

  1. In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
  2. Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
  3. Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.

Chef’s tip: Enjoy this soup with toasted baguettes or croutons.

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Dark Chocolate Bark with Pistachio and Cranberries

Holiday treats are always the best! Gooey caramel sauce being dribbled over gluten-free matzo squares and baked until bubbly and thick. And if that does not get your attention, wait until you smear the chocolate chips over the entire sheet, until its fully covered and completely melted. Only to heavily sprinkle the pistachio and homemade cranberries on top, with a dash of rock salt. Put this plate down at any party you go to and just watch as you see how quickly it goes!

Yields 20 pieces

Ingredients 

Bark:

2-1/2 sheets of gluten-free Matzo

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup homemade dried cranberries 

8 oz. Vitacost Semi-Sweet Chocolate Mini-Chip

1/2 cup Vitacost Organic Roasted Salted Pistachios, de-shelled and chopped 

1/2 tsp. coarse sea salt 

Caramel: 

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

Directions 

  1. Set oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and lay Matzo flat and set aside. 
  3. In a sauce pan, combine sugar and butter on medium heat. Once the sugar has fully melted, turn heat to high and boil until brown in color or pulling away from the sides of the pot. 
  4. Add the Himalayan Pink salt to the caramel, pouring the mixture directly into the Matzo.
  5. Bake for 10 minutes until caramel is a nice dark amber color. 
  6. Remove from oven and swiftly pour chocolate chips onto the top of the hot brittle. With a spatula, carefully spread the chocolate evenly over the entire top. 
  7. Sprinkle with chopped pistachio, homemade dried cherries, and coarse sea salt. Allow chocolate to set in fridge for 1 hour and caramel to harden before cutting and serving. 

Chef’s tip: Be creative with this dessert and add different nuts or fruit to the top of your liking. Shredded coconut flakes would be a great addition to this. 

For the recipe I was inspired by, please visit it here.

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Condensed “Milk”

Condensed "Milk"

Buying condensed “milk” from the store can be quite tricky when you are dairy-free, which is why I have created this 2 ingredient simple version. The only ingredients that you will need are full fat coconut cream (the entire can) and organic cane sugar. Simply reduce the two together to get an amazing ingredient that you can use for baking, caramel, and other recipes!

Condensed "Milk"

Yields 8 oz

Ingredients 

2/3 cup sugar

1 can full fat coconut cream (and liquid)

Directions

  1. In a sauce pan, add all ingredients and set to medium-high heat. Stir until sugar dissolves.
  2. Once a summer begins, set your timer for 40-45 minutes and reduce heat to low. Allow to reduce and turn darker in color. 
  3. Transfer liquid to a mason jar or other container to cool. 

 

Chef’s tip: Make sure not to stir this mixture during the cooking process at all or it will cause crystals to form. 

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Cinnamon Rolls with “Cream Cheese” Frosting

Cinnamon Rolls

Cinnamon Rolls

Fresh, warm cinnamon buns in the morning bring forth all the feels. If you consider this indulgent treat a thing of the past, you may want to give my guilt-free version a shot. Made with organic, non-GMO and dairy-free ingredients, these spiraled rolls will without a doubt taste better than you remember. Enjoy the smell of cinnamon, brown sugar and vegan butter bubbling away in the oven while you prepare sweet, homemade icing to melt on top. Share them with your family on a lazy weekend morning to bring life back to your breakfast table!

If you prefer mini cinnamon rolls, simply cut this recipe in half.

Cinnamon Rolls

Yields 20 cinnamon rolls

Ingredients

Dough:

1 1/2 cup plain almond milk, luke warm

4 1/2 tsp. Red Star Active Dry Yeast

1/2 cup Florida Crystals organic cane sugar

4 Tbsp.  Bob’s Red Mill Egg Replacer Gluten Free + 8 Tbsp water, mixed together

1/2 cup Earth Balance Vegan Buttery Sticks, melted

6 cups King Arthur Flour organic unbleached All Purpose flour

1 1/2 tsp. Vitacost Himalayan Fine Pink Salt

Filling:

1/2 cup Earth Balance Vegan Buttery Sticks

1 cup Vitacost certified organic light brown sugar – non-GMO

4 Tbsp. Vitacost certified organic ground cinnamon

Frosting:

6 Tbsp. water or butter substitute, melted

1 1/2 cups Vitacost Certified Organic Powdered Sugar – Non-GMO

16 oz. Kite Hill plain cream cheese

1 tsp. Frontier Co-Op Organic Vanilla Extract

Optional: Chopped Walnuts

Directions 

  1. In mixing bowl, combine the warm almond milk and yeast to create your starter. Once you see bubbles or froth on top you can add your sugar, butter, and egg replacer mixture. Mix to combine. 
  2. Sift together flour and salt into a bowl, slowly pour  dry ingredients into your wet ingredients and mix to combine. Dough will be sticky, that is when you know it is done. Place into a light oiled bowl and cover with a dish towel or wrap. Allow to double in size, roughly 2 hours.
  3. Preheat oven to 375 degrees F.
  4. Once dough has doubled in size, place onto a floured counter and roll into a 12×15 rectangle. Taking the butter, smear over the entire rectangle and sprinkle the brown sugar on top. Next you will take your cinnamon and put it evenly on top of the brown sugar and butter.
  5. To roll, take the closest edge and begin to tuck and roll it up. Continue to roll the dough into a log shape. Be careful when you cut the log up into pieces so that you do not squish the dough.
  6. Place Cinnamon rolls onto greased baking dish and allow to rise again for 30-45 minutes, or until doubled in size. 
  7. While they are sitting, mix together your powdered sugar, almond milk, vanilla, butter, and cream cheese until smooth. Place in fridge and cover until cinnamon buns are ready. 
  8. Bake for 30 minutes or until golden brown and bubbly. Allow to cool down for 10 minutes and smear cream cheese frosting on top. 

 

Chef’s tip: If you would like, you may add walnuts or raisins to the filling. Or if you wanted, you could add different seeds to the dough after rolling it out for a new flavor.

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Raw Creamy Cucumber Dressing

Let’s be honest- we all know it can be difficult sometimes to get our vegetables in. A few vegetables at diner each evening for our entire life just isn’t enough some times. The beneficial thing about plant-based foods is majority of the time you can use vegetables in their raw nature to produce an amazing product. In this case, a dressing filled with great nourishing vitamins and hydrating properties that will leave your appetite quenched. With this easy recipe, you can take locally bought produce and make an oil free dressing. Bringing to you and your family an explosion in your mouth of fresh cucumber with a hint of lemon and a slight creamy texture from the avocado. 

Yields 4 cups 

Ingredients 

1 medium cucumber

1 large lemon, squeezed

I large avocado 

3 stalks celery

1 tsp Vitacost Himalayan Pink Salt- Fine 

1 tsp Spicely Organics Black Peppercorns Tin 

2 cloves garlic 

 

 Directions

  1. In blender, combine all ingredients until mixture is thick and creamy. Pour into desired container and allow to chill for 1 hour minimum.
  2. Dressing will last refrigerated for 7 days in an air-tight mason jar or bottle.

 

Chef’s tip: For added freshness, add 1 Tbsp. fresh dill.

 

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Peach Jam

Photo Cred: Ivy Becker

Are you getting tired of using butter on your toast each and every morning for breakfast? Taking some fresh peaches and mashing them up to create a fresh jam is super easy. Store bought food just is not cutting it anymore and this is a much better alternative to those varieties. Spread this peach jam on your toast and artisan sandwiches or wherever you’d like.

Photo Cred: Ivy Becker

Yields 8 oz 

Ingredients 

8 medium peaches 

1 cup Florida Crystals Organic Cane Sugar

1 small lemon, squeezed 

 

Directions 

  1. Remove skin and mash peaches 
  2. In a saucepan, add sugar and lemon juice to mashed peaches. 
  3. Boil for 10 minutes- stirring frequently. 
  4. Cool and pour into mason jar.  
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Supreme Chocolate Chip Cookies

Photo Credit: Ivy Becker

Crunchy, delectable, dunk-able—now that’s the triple threat for cookie connoisseurs (like me!). If you’re looking to satisfy your sweet tooth without feeling guilty, try these vegan-friendly chocolate chip cookies. And when you’re craving a little more, use your creativity to enhance the already-delicious flavor and texture profile of these nutritious treats. Simply add your favorite fix-ins, such as nuts, seeds or dried fruits, to the cookie dough and bake

Photo Cred: Ivy Becker

Yields 44 cookies

Ingredients

1 cup Earth Balance Vegan Buttery Sticks, room temperature

1 cup Florida Crystals Organic Cane Sugar

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. Water, mixed

2 1/2 cups King Arthur Organic Flour

2 tsp Plain Almond Milk

1 tsp baking soda

1 tsp Simply Organic Madagascar Pure Vanilla Extract

1/2 tsp Vitacost Himalayan Pink Salt

2 cups Vitacost Semi-Sweet Chocolate Mini-Chips

Optional: 1 cup peanuts or walnuts, chopped

 

Directions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl, combine your butter and sugar together. Cream the mixture until smooth consistency. Add the almond milk, vanilla extract, egg replacer mixture and set aside.
  3. In a separate mixing bowl, add the flour, baking soda, and salt. Slowly add the dry mixture to your wet mixture, stirring until all of the flour mixture is thoroughly combined.
  4. Fold in the chocolate chips and the optional nuts of your choice, do not over mix or break chocolate chips.
  5. Roll the dough into 1/2 in diameter balls, and place onto a baking sheet. Cook for 10-15 minutes, or until golden brown.

Chef’s tip: Melt some additional chocolate. Once your cookies are cool to the touch, dunk one side and place on parchment paper to harden in fridge.

Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.

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Nut-Free Banana Bread

Banana Bread

Seeing spots? Nope, your speckled bananas aren’t spoiled! It’s just a result of the fruit’s ripening process. The more brown spots a banana has, the more sugar it contains—thus, the sweeter it becomes! It’s incredible, it’s edible and it’s perfect for making sweet, nut-free and eggless banana bread. So next time you think about tossing a bushel of mushy bananas, opt to reduce food waste with this simple, vegan-friendly recipe. If you’re craving some extra flair, add chocolate chips, raisins or seeds into the mix before baking!

Photo Cred: Ivy Becker

Yields 8-10 slices

Ingredients

4 or 5 ripe bananas, mashed

1-1/2 cup Organic King Arthur All-Purpose Flour

1 cup organic cane sugar

1/2 cup dairy-free butter

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. water

1 tsp. baking soda

1/2 tsp. Vitacost Himalayan Pink Salt

1/2 tsp. Simply Organic Madagascar Pure Vanilla Extract

Directions

1. Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.

2. In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.

3. In separate mixing bowl, sift flour, baking soda and salt.

4. Slowly combine dry and wet ingredients until fully incorporated. Add vanilla and stir until just combined—do not overmix.

5. Pour batter into greased and/or floured loaf pan. Bake 55 to 60 minutes or until golden brown. When ready, remove from oven and let cool completely.

 

Chef’s tip: If you prefer your bread on the fancier side, slice a banana in half lengthwise. Then, take one half and slice it again. Lay two slices on top of batter in loaf pan before placing in oven. Bake according to directions above.

As seen on Vitacost’s Blog- click here. You may also find the above listed ingredients and more by visiting Vitacost.com