Grilled cheese

Earth balance soy free butter substitute
2 Tablespoons yam/carrot puree (boil whole yam with 2 carrots until soft and then puree with a little water)
2 Tablespoons Daiya cheddar cheese substitute
2 Slices of rice bread (see recipe under "bread" in blog labels)

Stir together cheese and vegetable puree. Butter one side of each slice of bread. Spread cheese/vegetable mix on unbuttered side and put together like a sandwich. Cook in a fry pan on medium heat until lightly browned and then flip and cook until lightly browned.

French toast

6 slices of rice bread (see recipe for bread)

2 Tablespoons of ground Flax seed

6 Tablespoons of water

2/3 cup of enriched rice milk

8 teaspoons of barley flour

4 teaspoons of sugar

1/4 teaspoon of vanilla

Mix all of the ingredients together, except bread, until thoroughly combined. Put in bowl. Dip bread in bowl until well coated and then fry on griddle.

Ice Cream

2 Tablespoons of ground flax seed
3/4 to 1 cup of sugar
1 1/2 cups of enriched rice milk
1/2 cup of safflower oil
2 teaspoons of vanilla
1 teaspoon of xanthan gum
4 strawberries
1/8 of a medium avocado
1/3 cup of chickpea puree (get a can of chickpeas and puree it in the blender with a 1-3 Tablespoons of liquid from the can).

Blend ingredients in a blender until thoroughly mixed and pureed. Refrigerate mixture until chilled. Follow the directions on an ice cream maker for freezing mixture.

Carrot Cake Muffins

1 1/3 cup of rye flour
1 1/3 cup of barley flour
1 cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
2 Tablespoons of ground flax seed
6 Tablespoons of rice milk
1 cup of carrot puree (about 6 small carrots boiled and pureed with a few Tablespoons of water)
1/2 cup of safflower oil
1 teaspoon cinnamon
1 Tablespoon of Tang

Preheat oven to 350 degrees. Mix dry ingredients together. In a seperate bowl, stir together wet ingredients. Stir wet ingredients into dry ingredients until combined. Put batter into muffin cups. Bake for 25-30 minutes. When cool, frost with butter frosting.

Quesadillas

Tortillas:

2 cups of masa flour
2 cups of water

Mix and stir. Preheat electric tortilla maker. Put a scoop of batter in the middle of the press. Press down to flatten and cook 60 seconds. Remove with a spatula and place in a tortilla holder and cover (This softens and makes the tortillas pliable). Repeat until batter is gone.

Filling:

1 chicken breast
sweet potato
1/4 - 1/2 cup of daiya brand cheddar cheese substitute

Boil the chicken breast in water until thoroughly cooked. Place in blender with about 1/4 cup of left over broth and puree. Place in bowl. In the meantime, cube sweet potato and boil until cooked through in another pot. Puree the sweet potato with water until the consistency is similar to mashed potatoes. Add 1/3 cup of the sweet potato puree to the chicken puree. Stir in the cheese substitute.

Spread the filling on a tortilla and top with a second tortilla. Bake at 375 degrees for 8-12 minutes, or until lightly browned. Cut into quarters and serve.

*For my toddler, I cut it into bite size pieces so it is easy for him to feed himself.

Beef Stroganoff

1 to 1 1/2 lbs. of steak cut into cubes
8 oz sliced baby bella mushrooms
1 clove of garlic, crushed
1/4 to 1/2 cup of chopped onion
6 Tablespoons Earth balance soy free butter substitute
6 Tablespoons of barley flour
2 1/2 cups of enriched rice milk
1-2 Tablespoons of red wine vinegar
salt and pepper to taste

Melt butter substitute in large skillet. Brown mushrooms, garlic, and onion. Remove vegetables to a bowl. Brown meat in remaining butter substitute. Once browned, remove meat to the same bowl as the vegetables, reserving the fat in the skillet. Keep on medium-high heat and stir in barley flour. Stir and let bubble 1-2 minutes. Gradually add in milk substitute, stirring constantly between additions until thoroughly mixed (this prevents lumps in the gravy). Stir in vinegar. Put the vegetables and meat back in the skillet. Simmer in the gravy about 90 minutes or until meat is cooked completely through. Add salt and pepper to taste.

Serve over rice or pasta.

Banana Oatmeal Muffins

1 cup of barley flour
3/4 cup of rye flour
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons of ground flax seed
1 cup of sugar
1 cup of enriched rice milk
1/2 cup of safflower oil
2 ripe bananas, mashed (about 1 cup)
1 cup of oatmeal

Preheat oven to 375 degrees. Mix together dry ingredients thoroughly. Mix in milk, and oil. Then stir in mashed bananas. Lastly, stir in the oatmeal. Put batter in muffin tins. Bake for 20-25 minutes or until done. Makes approximately 18 muffins.