Grilled Corn and Avocado Salad
Makes 6 servings
Free From gluten and all top 8 allergens
With sweet crunchy corn in peak-season, it’s readily available and at the height of its deliciousness. While fantastic simply steamed or boiled on the cob, corn is also wonderful grilled, and can take center stage as a featured ingredient in salads, salsas, and many other sides. When shopping for fresh corn, look for green moist husks that cling tightly to the corn. To determine if it’s ripe, look for deep brown silk tips or ends — however, the whole silk should not be dried up — if it is, your corn is probably past its prime. A sure-fire way to make sure your corn is fresh and ripe is to peel back the husk slightly, and check the top row of kernels for plumpness. Dried or shriveled corn is a no-go. The ultimate test is to pierce a kernel with your fingernail. If it’s milky, your corn is just right.
This flavorful fresh Grilled Corn and Avocado Salad is a perfect accompaniment to any summer meal. Try it with my Carne Asada, for a flavor-full fiesta!
1 garlic clove, crushed
2 tsp ground cumin
1 tsp chili powder
¼ cup + 2 tbsp fresh-squeezed lime juice (3 limes)
¼ cup + 2 tbsp extra-virgin olive oil, plus additional for brushing
salt and black pepper, to taste
6 ears corn, husks and silks removed and halved
½ cup finely diced red onion
1 red bell pepper, diced
⅓ cup chopped, loosely-packed cilantro leaves
2 ripe, firm avocados, diced
1. In a small bowl, combine garlic, cumin and chili powder. Whisk in lime juice. Slowly drizzle in olive oil while whisking to emulsify. Add pinch of salt and dash of pepper.
2. Heat grill to high. Liberally brush corn with olive oil and lightly season all sides with salt and pepper. Grill with lid closed 10-12 minutes, turning every few minutes, until slightly charred on all sides.
3. Transfer corn to cutting board. Use a sharp serrated knife to cut off kernels. Place kernels in a large bowl and stir in onion, bell pepper and dressing. Adjust salt and pepper to taste. Add cilantro and avocado and toss gently to combine.
4. Serve immediately or cover tightly with plastic wrap and chill in refrigerator until ready to serve.
Grilled Corn and Avocado Salad © 2014 by Cybele Pascal
This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine
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
Allergy-Friendly Butterscotch Bars
With a lack of allergy-friendly butterscotch chips on the market, I decided to create a homemade butterscotch base that would fulfill our sweet cravings. If you can use butter, feel free to substitute, but Earth Balance Buttery Spread makes darn good butterscotch for these moist and chewy bars. Please note that shortening isn’t a suitable replacement, since it doesn’t emulsify when heated.
Make these gluten-free, top 8 allergen-free, vegan bars of heaven for your end of summer picnics, or to send along to school for parties for a treat that will truly “wow” the whole class!
Makes 16 2-inch bars
Free of: gluten and all top allergens
2 cups packed light brown sugar
½ cup dairy-free, soy-free margarine / buttery spread
1 tbsp Ener-G egg replacer mixed with ¼ cup canned coconut milk (shaken to distribute coconut cream)
1 tsp vanilla extract
2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
2 tsp double-acting baking powder
½ tsp xanthan gum
¼ tsp salt
1 cup shredded unsweetened coconut
1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.
2. Preheat oven to 350° F. Grease an 8×8-inch pan.
3. Using an electric mixer on medium-high speed beat in egg replacer until creamy. Mix in vanilla.
4. In a separate bowl, whisk together the flour blend, baking powder, xanthan gum and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.
5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.
6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.
Allergy Friendly Butterscotch Bars © 2013 by Cybele Pascal
This recipe first appeared in the Holiday 2013 issue of Allergic Living Magazine