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!
As promised last week in my Allergy Free Roasted Asparagus Soup post, I’m continuing the theme of Passover and Easter recipes. Today’s post is Nut-Free Charoset, that’s gluten-free and Kosher for Passover.
A fruit and nut dish traditionally eaten at Passover, charoset represents the mortar which the enslaved Hebrews used when constructing storehouses and buildings in ancient Egypt. †(I love food history!) Ashkenazi recipes usually contain apples, raisins, cinnamon, and honey, while Sephardic often include dates, oranges, and apricots. Since I’m both Ashkenazi and Sephardic, this hybrid charoset combines elements of both traditions — but without the usual nuts, since both my son Lennon and I are allergic to them! Apple pieces add crunchiness and pomegranate juice ties together this super-healthy dish. Try it with roasted meat or enjoy it as a spread on gluten-free matzo.
Today’s recipe for Allergy-Free Roasted Asparagus Soup marks the beginning of a series of recipes I’ll be posting over the next several weeks, to help make it easier to celebrate an allergy-free Easter and Passover.
Springtime to me means merging the best of my varying culinary background. With a mother of Roman Catholic and Protestant decent and a Jewish father, I grew up celebrating both Christian and Jewish holidays. To complicate matters further, my father is half Ashkenazi (Jews of Central, Northwestern and/or Eastern European descent) and half Sephardic (Jews of Spanish and Portuguese descent). This hybridized childhood strongly influences my cooking today. You will find that the following series of recipes are suitable for either Easter or Passover dinner. Plus, they take advantage of seasonal farm-fresh ingredients to guarantee a healthy, wholesome allergy-free spin on your favorite old-fashioned standards.
Gluten-Free (Allergy-Free) Chicken Fried Rice. This recipe is one of the most fun I’ve ever developed. As I’ve mentioned, I like a good challenge, and this was certainly that. How to make fried rice without the following allergens: soy, gluten (in soy sauce), peanuts, tree nuts, eggs, or sesame? Also no fish or shellfish. What a conundrum.
Additionally, I opted to make it with no legumes, for the many with legume allergies. Okay, I could work around green peas, omit the eggs, wouldn’t include shrimp, use canola oil instead of peanut oil and sesame oil, but what about the soy sauce?
Sometimes the challenge of eating allergy-friendly and gluten-free is all about making smart choices. You begin to look at certain types of cuisine with a fresh eye because they just might be naturally free of certain allergens. For example, Mexican food relies heavily on the gluten-free grain corn. So it’s a pretty safe bet that you can find traditional recipes that are already gluten-free. This lovely Mexican chicken soup derives from the Yucatan, and is naturally allergy-friendly. If you choose your chicken stock wisely, it’s also easily gluten-free.
If you are allergic to corn, but can eat gluten, instead of corn tortillas, swap out regular flour tortillas. And if you can’t eat either, well then, try my recipe for gluten-free (corn-free) tortillas,¬†here.
First order of business, to see the winner of the Free For All Cooking cookbook giveaway, please see the video drawing here:¬†Free For All Cooking Giveaway.¬†Thank you all for your participation and enthusiasm! Congrats to the winner!
Now, on to the food! Is your kid a dunker or a dipper? Do veggies need to be disguised as the vehicle by which the dip or dressing is transported to the mouth? Then this Allergy-Free Gluten-Free Ranch Dressing is the perfect ruse for you!
It’s been awhile since I’ve shared this video, but it’s one of my favorites, so I’m sharing it again for all my new subscribers (hi!) who didn’t get a chance to see it when I first posted it over a year ago! This simple gluten-free vegan scone recipe is easy to whip up, but will really impress your friends and family, and wow your taste buds. It’s a perfect breakfast or tea time treat for these cold winter days. Enjoy, and let me know what type of breakfast you like best, so I can start brainstorming recipes for you! †And coming next post…. a review and giveaway of Jules E. Dowler Shepard’s new book “Free For All Cooking“! Stay tuned….
Here’s the latest installment in the Eat Freely with Cybele video series I shot with Enjoy Life. This is my favorite of all my new recipes. It’s a delicious, crunchy, gluten-free, egg-free, dairy-free , and nut-free chicken tenders recipe that rivals the best traditional fried chicken recipes out there. My family and friends are CRAZY for this one. Enjoy. And scroll down for the link to the recipe for printout or reference.
For the RECIPE and more videos, check out The Eat Freely with Cybele site. And let me know what you think of this recipe!!!!
(Gluten-Free, Dairy-Free, Egg-Free)
It’s cold out, even by Los Angeles standards. So I’ve been thinking a lot about soup. This week, I was drawn by the lure of “mock” cheddar. That’s right ¬†Mock Cheddar. ¬†If you haven’t already heard, there’s a new kid in town, by the name of Daiya, and it’s changing the face of dairy-free living.
Daiya is a new dairy-free, vegan, soy-free cheese product that has revolutionized the way I think about pizza, pasta, and in this case, cheese soup. Daiya’s greatest strength is that it melts, just like normal cheese, which up till now has been virtually impossible with vegan cheeses. I chose to whip up an Allergen-Free Broccoli Cheddar Soup, to see how this new product would perform when it was required to not only melt, but to disappear into the soup completely. Suffice it to say, it rose to the challenge, and then some.