I’ve been getting requests for Allergy-Free Gnocchi for years. It’s about time I delivered, don’t you think?
And what a pleasure it was. I had a blast creating this recipe for gluten-free, vegan gnocchi, and was paid off for my efforts when my son Monte remarked, “These taste exactly like regular gnocchi, except better!” (more…)
While it may be in the 90s here in Los Angeles, I’m still rocking the fall spirit. And seasonal spirit is expressed nowhere better than in the food we eat. It’s pumpkin season, alright! I’ve got four large gourds sitting on my front stoop, and a variety of smaller pumpkins all around the house. I’m also thinking about all the lovely things we can make with pumpkin. (for example, that nice looking Pumpkin Pie Smoothie from last week’s Allergy-Friendly Friday roundup!)
The following recipe is a hearty allergy-friendly gluten-free take on pumpkin soup. I’ve added sunflower seed butter for extra protein, making it more of a complete meal than just the starter that soup usually gets billed as. The cool coconut milk yogurt is the perfect finish to this lovely rich orange soup, and chives or green onions seal the deal.Â (more…)
Tsimmes or Tzimmes (Yiddish for “mess” or “state of confusion”) is a traditional Jewish holiday dish made by stewing root vegetables with dried fruit or meat over low heat. It also happens to be a naturally allergen-free and gluten-free dish. This makes it a Rosh Hashanah go-to in my food allergic household. There is no reason to sacrifice rich tradition and great taste when you can still enjoy exotic and delectable dishes like this one. This simple recipe borrows heavily from traditional Jewish culinary history, with a nod to my great-grandmother Dora of Vilna, Lithuania – whose spoon you see pictured above.
My great-grandmother probably would have made a Brisket and a Tsimmes. But I’m a modern woman who’s short on time, so I prefer to make it all in one pot! Additionally, the sweet root vegetables and prunes really enhance the flavor of the brisket and tenderize it. Be sure to find a good quality cut of brisket, for optimal tenderness (read: not too lean!).
If you like, you can cook the brisket whole. I chose to cube it, since my kids prefer it this way. Cook the tsimmes until tender. You really can’t overcook brisket, as long as it’s in the sauce, and cooked at a low temperature. One other bonus to this recipe is it’s better a day or two after you cook it, so make it early, then reheat at 350°F.
Allergy-Free Brisket Tsimmes
This delicious Brisket Tsimmes is far from a “mess”. Its rich orange hues and dotting of lemon circles make it pretty enough to be a table centerpiece.
- 2 pounds brisket, cubed
- Kosher salt
- freshly ground pepper
- 2 Tablespoons olive oil
- 2 large yellow onions, peeled, cut in half crosswise, then cut lengthwise (pole to pole) into very thin slivers
- 1 cup chicken broth
- 1 cup dry Kosher red wine
- ¼ cup honey
- 3 medium sweet potatoes, peeled and cut into 8-10 pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 cup dried pitted prunes, halved
- ¼ cup potato starch
- ½ cup water
- 2 lemons, washed and cut into very thin rounds
1. Preheat oven to 350°F.
2. Sprinkle brisket liberally with kosher salt and pepper.
3. Heat olive oil in a large oven-safe casserole (I use my Dutch oven). When really hot (it will start to shimmer), add meat, browning 2-3 minutes per side. Do not overcrowd the meat, cook it in two batches. Transfer meat to a bowl and set aside.
6. Add meat back to casserole, stir, cover, and transfer to oven. Cook 1 hour.
7. Add sweet potatoes, carrots, parsnips, and plums. Stir gently to combine.
8. Mix potato starch with water. Add to casserole and stir gently. Top with lemon rounds. Cover and cook 1 hour more. Remove cover and cook 30 minutes more until lightly browned on top, basting as necessary.
Allergy-Free Brisket Tsimmes © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
So when a reader requested Gluten-Free, Allergy-Free Meatballs or Meatloaf, there was no question as to which I’d choose. I knew I’d be going for the diminutive meatballs. There wasn’t even really a question of how to make them allergen-free. I often use cornflakes in place of wheat bread crumbs in chopped meat recipes, as it binds, without being boggy. And Ener-G egg replacer does a fantastic job of replacing the traditional egg.* If you can’t eat corn, substitute brown rice bread crumbs instead. And don’t worry; you won’t miss the lack of Parmesan cheese in this one tiny bit. (more…)
Do you have a picky eater in your household? I know I do. My food allergy kid, Lennon, is very “particular” about what he will and won’t put in his mouth. And I know I’m not alone. I’ve had quite a few requests on this blog for kid-friendly, allergy-friendly healthy recipes that will entice your finicky kid to EAT.
Enter the Allergy-Free Protein Smoothie. (more…)
I’ve often said “you can work without eggs if you have wheat, you can work without wheat if you have eggs, but what do you do if you can’t have either?”. I spend my days finding ways to bake and cook without wheat (gluten) AND eggs. (and also without dairy, soy, tree nuts, peanuts, fish, and shellfish, but that’s not really relevant here!). I’ve gotten pretty adept at baking without these two mainstays of western baking, and actually delight in baking allergy-free, and vegan. But what about breading for our favorite entree comfort foods? Again, reliant on the wheat/egg duo of binding, and breading for the resultant crunchiness. Well, many years ago, when I was writing my first cookbook, The Whole Foods Allergy Cookbook, I discovered that I could make a “mock egg” for breading purposes, by emulsifying olive oil and rice milk. It worked like a charm, and I’ve been doing it ever since. Read on to find out how to make homemade allergy free, gluten-free chicken tenders, the ultimate in kid-friendly finger food. Enjoy!
In honor of Food Allergy Awareness Week, I thought it only fitting that I should post one of my favorite allergen-free recipes which I shared last year on the MARTHA show. I’m posting the recipe here for the first time, and also the link to the video, so you can follow along if you like. This “buttery” moist gluten-free, vegan coffee cake is the perfect treat for any weekend brunch, or bake it up and eat yourself this week along with your family, in honor of all those we love living with Food Allergies.
After a whirlwind weekend in Chicago, I’m back from a super fun time at the Gluten and Allergen-Free Expo, where I met up with many of my favorite colleagues in the world of Allergen-Free and Gluten-Free Cooking. It was fabulous to hang out with the talented Elana Amsterdam of Elana’s Pantry, (come back next week to enter for the giveaway of her brand-spanking-new book Gluten-Free Cupcakes). Also thrilled to meet the lovely Amy Green of Simply Sugar & Gluten-Free, the dynamo, Silvana Nardone, author of Cooking for Isaiah, Alisa Fleming of Go Dairy Free, Kelly Brozyna of The Spunky Coconut, Shirley Braden of GFE, Carol Kicinski of Simply Gluten-Free, the Living Without crew of sweet Alicia Woodward, Beth Hilson, and the sublime Sueson Vess (also of Special Eats), the legendary Carol Fenster of The Savory Palate, Kim Maes of Cook It Allergy Free (the app!), the Welcoming Kitchen ladies, Megan Hart and Kim Lutz, and many many more (if I keep going this will read like a verbose Academy Awards acceptance speech, let the cue music begin!)
This weekend I taught a class in which I demoed my Allergy-Free Red Velvet Cake and my Allergy-Friendly Old-Fashioned Mac n’ Cheese. Many of you who couldn’t be there this past weekend have asked me to post the recipe. I’ve done one better and am posting both the recipe, and the video, so you can follow along if you like. Enjoy!