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.

Pizza

Sauce (adapted from cooks.com "real Italian" pizza sauce):

4 cups of tomato puree (I chop and then boil down and cook roma tomatoes)
1 teaspoon onion salt
1 clove of garlic, minced
1 bay leaf
1 1/2 teaspoons of oregano
1/2 teaspoon fennel seed
1/2 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon rosemary

Mix ingredients together and let simmer for 3 hours or more. Makes several pizzas.


Crust:

1 Tablespoon of yeast
1 cup of luke-warm water
1 1/4 cups of rye flour
1 1/4 cups of barley flour
2 Tablespoons of olive oil
1 teaspoon of sugar

Dissolve yeast in water. Stir in sugar and oil and let sit 5 minutes. In bowl, mix together flours. Add in yeast mixture and stir until thoroughly combined. Press into a large cookie sheet (you may need to oil your hands).

Top with pizza sauce, Daiya Italian cheese substitute, and other toppings of preference (i.e., pepperoni, veggies, pineapple, etc.)

Bake at 425 degrees for 20 minutes.

Oven Fried Chicken

1/4 cup of enriched rice milk
1/4 cup of water
2 Tablespoons of ground flax seed

1/3 c. of barley flour
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of paprika
1/4 cup of Diaya brand Italian cheese substitute

Chicken pieces

Preheat the oven to 375 degrees.

In a bowl, mix together the milk substitute, the water, and the flax seed. In a ziplock bag, mix together the flour, spices, and cheese substitute. Rice the chicken and pull off the skin. Dip the pieces and coat in the milk mixture. Then put them 1-2 pieces at a time in the ziplock bag and shake until well coated. Place the chicken in a baking dish or on a cookie sheet. Repeat until all of your chicken pieces are coated. Bake for 30 minutes and then turn the chicken over. Bake for an additional 25-30 minutes.

Oatmeal Cookies

1/2 cup of rye flour
1/2 cup of barley flour
1 teaspoon cinnamon
1/4 teaspoon of nutmeg
3/4 cup of safflower oil
1 1/3 cup of brown sugar
2 Tablespoons of ground flax seed
6 Tablespoons of water or rice milk
1 teaspoon vanilla
2 cups of oatmeal
1 cup of raisins

Mix flours, sugar, flax seed, and spices together. Add in oil, vanilla, and water (or rice milk). Stir in oatmeal. Add raisins. Drop spoonfuls on a cookie sheet. Bake at 350 degrees for 12-15 minutes.

Banana Bread

1 cup of sugar
1/2 cup of safflower oil
2 teaspoons apple cider vinegar
1/4 cup of enriched rice milk
3 ripe bananas, mashed
1 teaspoon baking soda dissolved in 1 Tablespoon of hot water
3/4 cup of rye flour
3/4 cup of barley flour

rehead oven to 325 degrees. Mix together dry ingredients. In a separate bowl, mix together wet ingredients. Stir together. Put into prepared loaf pan (makes 2 small loaves or 1 large loaf). Bake for 1 -1 1 /2 hours.

Frosting

8 Tablespoons of Earth balance soy free butter substitute
1 teaspoon vanilla
1 Tablespoon of ground Flax seed
3 Tablespoons of enriched rice milk
4 cups of powdered sugar
1/4 teaspoon of cream of tartar
Food coloring (optional)

Beat first 4 ingredients together in electric mixer. Gradually add in the powdered sugar until frosting is at desired consistency. Add in food coloring 1 drop at a time and beat until thoroughly mixed.

Cake

3 cups of rye flour
1 3/4 cups of sugar
4 Tablespoons of corn starch
1 1/2 Tablespoons of baking powder
3/4 cup of safflower oil
1 1/2 cups of enriched rice milk
1 teaspoon of vanilla
3 teaspoons of apple cider vinegar
1/3 cup of water

Preheat oven to 350 degrees F. Mix dry ingredients together thoroughly. In separate bowl mix together wet ingredients. Beat the dry ingredients with the wet ingredients for 1 minute on high. Pour batter into prepared pan(s). For round pans, bake for 35 minutes. For large pan (13 x 9) bake for 40 minutes. Frost when completely cool.

Cornbread Muffins

1 cup of rye flour
1 cup of barley flour
1 cup of yellow cornmeal
1 1/2 teaspoons of baking powder
1 teaspoon of baking soda
2 Tablespoons of ground flax seed
3/4 c. sugar
1/2 cup of safflower oil
1 1/4 cup plus 2 Tablespoons of enriched rice milk

Preheat oven to 400 degrees. Put all of the dry ingredients and a bowl and whisk until evenly mixed. In a separate container stir together wet ingredients. Pour wet ingredients into bowl of dry ingredients and fold together with a spatula until wet (lumpy is okay). Fill muffin pan cups and bake about 20 minutes.

Sweet Potatoe Fries

1 sweet potato
1-2 Tablespoons Olive Oil
Seasoned salt

Preheat oven to 425 degrees. Slice the potato in to "fries." Put in bowl and add olive oil. Stir until fries are evenly coated. Add the seasoned salt and stir until evenly coated. Repeat if more salt is needed (based on your preference). Place on non-stick cookie sheet in a single layer and back for 30-40 minutes. Baking time varies depending on how crispy you like your fries.

Gluten and Casein Free Macaroni & Cheese

1 box of Hodgson Mills brown rice/flax seed macaroni (Available at Fry's Grocery store)
1/4 cup of Earth Balance Buttery Spread, soy free (Available at Sprouts)
1/2 cup of Enriched Rice Dream Milk (Available at most stores -I got mine at Costco)
1 to 1 1/2 cups of shredded Daiya brand cheddar cheese substitute (Available at Whole Foods)

Cook the macaroni according to the directions on the package. Drain the macaroni and turn heat down to medium. Put the buttery spread in the pot with the drained macaroni and stir until the butter is melted. Put in the milk and stir. Gradually add the cheese and stir until all of the cheese is added and melted evenly.