Allergy-Friendly Matzo Ball Soup
Makes 4 servings
Gluten-Free and Free From the Top 8 Allergens
I am posting this recipe by special request of a reader, tonight, who could no longer find it up on Martha Stewart’s Whole Living site — and that is because the magazine no longer exists
These matzo balls look just like traditional matzo balls, and mimic the texture very nicely. Be prepared to serve and eat them right away.
Happy Passover, Sara And to all!
4 cups low-salt chicken broth or stock (for cooking the matzo balls in — allergy-friendly)
1/3 cup corn flour
¼ cup potato starch
¼ cup quinoa flakes
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
freshly ground pepper
1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 Tablespoons chicken broth
1 Tablespoon applesauce
2 Tablespoons canola oil
¼ cup chicken broth
¼ cup very finely minced yellow onion
1 ½ teaspoons finely minced parsley
extra finely minced parsley or dill for garnish
1. Measure out corn flour and potato starch by spooning into dry measuring cups, then leveling off with a straightedge or butter knife. Combine flours with quinoa flakes, baking powder, xanthan gum, salt, and a few turns of freshly ground pepper. Whisk well, and set aside.
2. Whisk together egg replacer (prepared as instructed above), and applesauce. Add canola oil, and then remaining ¼ cup of chicken broth. Whisk well.
3. Make a well in the center of the dry ingredients. Add liquid ingredients, and stir with a wooden spoon. Add minced onion and minced parsley, stirring to combine.
4. Heat 4 cups chicken broth over medium-high heat.
5. Meanwhile, wet hands slightly with cool water, and roll dough into balls, about 1 ½-inches in diameter, wetting hands again as necessary.
6. Once chicken broth has come to a boil, reduce to a simmer, and gently add matzo balls to pot. Reduce heat to low, cover pot and cook 10 minutes. You don’t want to overcook them or they’ll get soggy, but cook them long enough to cook the onions. 15 minutes max. Remove from heat.
7. Adjust salt and pepper to taste. Sprinkle in some parsley or dill. Serve immediately.
Tip: If you have had to let the matzo balls sit before serving, by some misfortune, reheat the broth to a simmer and heat until matzo balls are bobbing again.
Allergy-Friendly Matzo Balls (and Matzo Ball Soup)
© 2010 by Cybele Pascal
Chocolate Cherry Cheesecake Squares
Rich, decadent and flavorful, this hybrid dessert takes dairy-free indulgence to a whole new level. Thank you, Daiya, you’ve made the world a better place with your vegan dairy-free cheeses!
Makes 16 squares
Free From: gluten and all top allergens
Chocolate Layer Ingredients
½ cup + 4 tbsp dairy-free milk alternative (such as rice milk), divided
1½ tsp powdered egg replacer (such as Ener-G)
1¼ cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
1¼ cups sugar
½ cup + 2 tbsp cocoa powder
1¼ tsp baking soda
⅝ tsp double-acting baking powder
⅝ tsp salt
½ tsp xanthan gum
½ cup + 2 tbsp warm water
¼ cup + 1 tbsp canola oil
¾ tsp vanilla extract
Cherry Cheesecake Layer Ingredients
2 tbsp dairy-free milk alternative (such as rice milk)
1½ tsp powdered egg replacer (such as Ener-G)
4 oz dairy-free, soy-free plain cream cheese alternative (such as Daiya)
2 tbsp dairy-free soy-free vegetable shortening
2 tbsp + 2 tsp sugar
1 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
⅜ tsp vanilla extract
1¼ cups cherry pie filling
¼ cup allergen-free semi-sweet chocolate chips
1 tsp dairy-free soy-free vegetable shortening
1. Preheat oven to 350° F. Line a 9-inch baking pan with foil, extending ends over sides of pan and lightly grease.
2. For chocolate layer, whisk together 2 tablespoons milk alternative and egg replacer in a small bowl, until frothy.
3. In bowl of a stand mixer fitted with paddle attachment, whisk together flour blend, sugar, cocoa powder, baking soda, baking powder, salt and xanthan gum.
4. Add remaining ½ cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium-low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
5. Transfer batter to foil-lined pan. Bake 25 minutes.
6. For cherry cheesecake layer, whisk together milk alternative and egg replacer in a small bowl, until frothy.
7. In bowl of a stand mixer fitted with paddle attachment, beat cream cheese alternative and shortening on medium speed until smooth. Mix in sugar and flour. Add egg replacer and vanilla and beat on medium speed until creamy and slightly fluffy.
8. When chocolate layer has baked 25 minutes, remove from oven and immediately spoon cheesecake mixture and cherry pie filling over top, alternating heaping tablespoons of each in a checkerboard pattern. Use a spoon to swirl together until marbled, leaving a little chocolate visible around edge of cake.
8. Bake 35 minutes, until chocolate layer starts to pull away from pan sides and filling edges are puffed and set. The center will still jiggle slightly.
9. Let cool completely on a wire rack. Transfer to refrigerator and chill at least 4 hours.
10. Grab edges of foil on both sides and lift cake out of pan. Cut into squares, wiping the knife blade clean after each cut. Transfer squares to individual cupcake liners.
11. For chocolate drizzle, place chocolate chips and shortening in a small microwave safe bowl and microwave on high 30 seconds. Vigorously stir. If not melted, microwave on high 30 seconds. Vigorously stir until smooth. Drizzle over squares and let stand 5 minutes. Serve immediately or store tightly covered in refrigerator up to 3 days or freeze up to 3 months.
Allergy-Friendly Chocolate Cherry Cheesecake Squares © 2014 by Cybele Pascal
This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine
Hungarian Goulash with Buttery No Egg Noodles
Free of: gluten and all top allergens
Hungarian Goulash is a cool weather favorite, hailing from Eastern Europe. The key ingredient is sweet Hungarian paprika, which has a warm exotic flavor. This dish usually contains gluten, dairy and eggs, but there’s no need for any of that here.
2 pounds boneless beef chuck roast, cut into 2-inch chunks, generously seasoned with salt and pepper
6 tbsp superfine brown rice flour
3 tbsp canola oil, divided
2 cups thinly sliced yellow onion
2 tbsp Hungarian sweet paprika
2 tbsp finely minced garlic
2 cups low-sodium beef broth (look for allergen-free brands)
3 tbsp tomato paste
Big pinch salt
½ cup vegan plain yogurt (preferably “Greek” style So Delicious coconut milk yogurt)
1 tbsp red wine vinegar
1 tsp lemon juice
Salt and pepper, to taste
Buttery No Egg Noodles (recipe follows)
Chopped dill, for garnish
Dredge seasoned beef in flour, shaking off extra.
Heat 2 tbsp oil over medium-high heat in a large Dutch oven. Add half of the beef to the pan, and brown on all sides, about 4 to 6 minutes total. Transfer cooked beef to a plate. Add remaining 1 tbsp oil and repeat the process with remaining half of beef.
Add onion, paprika and garlic to the pan, and cook while stirring for 30 seconds. Add broth, and deglaze, scraping up browned bits from bottom of pan.
Add tomato paste, stir well, and add back beef and big pinch of salt. Bring to a boil, reduce heat to low, and cover. Cook at a low simmer until meat is fork tender, about 2 to 2½ hours, stirring occasionally.
Remove from heat, stir in yogurt, vinegar and lemon juice, and season with salt and pepper to taste.
Serve over Buttery No Egg Noodles and garnish with dill.
Buttery No Egg Noodles
8 ounces gluten-free fusilli or spiral pasta
½ cup frozen peas
2 tbsp dairy-free, soy-free margarine (such as Earth Balance Soy-Free Buttery Spread)
1 tbsp chopped dill
Salt and freshly ground pepper
Cook noodles according to instruction on package. In last minute of cooking, add peas. Drain.
Toss cooked pasta and peas with margarine and dill, and season to taste with salt and pepper.
Hungarian Goulash with Buttery No Egg Noodles © 2013 by Cybele Pascal
This recipe first appeared in the Fall 2013 issue of Allergic Living Magazine