I scream, you scream: We all scream for ice cream!

Well, I’m still making one of the two recipes in my initial ice cream post, but one had minute traces of sulphites in the cream, so I found another alternative! AND my ice cream cones are getting much better.

Ice cream… without cream!

The secret to my current ice cream is frozen Aquafaba mousse. I love this stuff, and while I usually use legumes, it can be made with alternatives, too.

1) Thaw your Aquafaba

2) Put it in a stand mixer with the whisk attachment, and whisk until stiff peaks form.

3) Add a sugary syrup as desired, and another acid will also help stability.

4) Take a small amount out, and mix in flavourings, like melted chocolate, fruit jam, blended fruit, caramel sauce, etc.

5) Gently fold the flavoured mousse into the regular stuff; it may deflate a little bit… but it’s not too bad

6) Freeze it & enjoy.

Ice Cream Cones

I found a waffle cone iron, and I’m still experimenting. My recipe today was very vague- I threw together ~3/4 c coconut flour, ~1/2 c oat flour, 1/2 tsp baking soda, 1tsp rice vinegar, and ~1.5 cups of milk. If you use a dairy free milk… top 10 free. It looked like this going into the iron.

It ended up a bit soft, but they functioned!

Happy Experimenting 🙂

-Janice

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Hot dogs

I think I’ve mentioned before how much I LOVE camping. Roasting safe food on a campfire, especially.

Brownie Camp is one of my favourite parts of being a Brownie Leader (aka an Owl), and I love teaching the girls to balance not being burned with getting things cooked. We always roast hot dogs for lunch, so while last year I brought a foil packed lunch to cook on the coals… this year I decided to make my own hot dogs!

I have not yet succeeded in perfecting that hot dog taste… but they sure roasted! They even did a decent octopus-style split.

I modified recipes from a variety of sources, and basically cut it down to some basics.

1) Process the Filling. In this case I used beef, but I don’t see why it wouldn’t work with some combination of veggies if that’s your preference, though they might need pre-cooking to remove some extra water. I put it through the food processor until it started to clump together. It was SO fluffy! I should note I wish I added WAY more salt at that point. I couldn’t taste it at all in the final product.

2) Make the hotdog shape. Lots of recipes use casings (But I haven’t found safe ones yet). I found a video online though with someone just twirling it in plastic wrap… Not sure how safe that is generally, so I used food grade vacuum seal bags instead. I contemplated foil, too, but was concerned about a metallic taste. It took a long time though to wrap them so I skipped this step on a couple. It wasn’t horrible.

I also stuffed a couple with cheese. Those were amazing!!! But I also cooked and ate these within 72 hours. I’d probably have frozen them for longer food storage.

3) Poach them (or they said you can smoke them- I’m definitely going to try that next). I cooked them all the way through, just like regular hot dogs.

4) Roasting!!! While I waited for the fire to become coals, I roasted my hotdogs. I finished eating just before the ravenous Brownies descended upon me, which was perfect because then I didn’t have to worry about cross contamination.

All in all, a glorious success. My sweater still smells like camp, a friend of mine has promised to lend me their smoker anytime I want to try this again, and, most importantly, no allergic reactions all weekend!

Yorkshire Pudding

Yorkshire puddings are soft, bowl-shaped buns ideal for holding gravy for a special meal, like your favourite type of roast. We just made them for Easter supper, and I am very excited to have found that my dairy-free version to accommodate other family members actually worked better than my first try with dairy! It’s also gluten free so I could make it in my sister’s celiac kitchen. And egg and nut free… come to think of it I think it has none of the priority allergens. I’d be happy to suggest substitutes if you need & want them!

The secret is a difference of temperature- cold batter into hot oil. Without further ado this makes 1 dozen.

2/3 c white rice flour

1/3 c tapioca starch

1/4 tsp salt

1/4 tsp baking soda

9 Tbsp Aquafaba (the water from cooked or canned beans)

1 tsp rice vinegar

1 cup coconut milk

Vegetable oil, or grease from your roast if applicable.

1) Preheat the oven to 425F

2) Put ~1Tbsp of oil/grease into each cup of a muffin tin (I use silicone. My sister prefers metal, but sometimes hers stick a bit). The bottom of the cup should be covered.

3) Put the muffin tin into the oven, and let the oil get VERY HOT while you prepare the batter.

4) Mix dry ingredients.

5) Add Aquafaba and Vinegar, mix well.

6) Add coconut milk and beat a few mins. It should be the consistency of thick cream.

7) Chill the batter in the fridge if it’s not already cold.

8) Working quickly when the oil gets hot, take the muffin tin out of the oven, and distribute the batter relatively evenly in each muffin cup. Put it back in the oven and close the door.

9) Keep an eye on your puddings without opening the oven if at all possible. Bake 425F for 15-20 minutes, or until they are a bit browned and have risen enough.

10) Serve with your favourite gravy & roast, and butter or margarine if you’d like. Enjoy.

Sushi Adventures

A number of years ago, my wonderful sister-in-law Yukiko taught me the art of making sushi. For a few years it even became a standard appetizer for family meals, until we realized that we ate too much sushi and there was very little room for the main course LOL.

But along came Allergies, and I was baffled. My Japanese is insufficient to be able to call a Nori company and find out if it’s safe, and besides which I hadn’t added any of the usual filling items back into my diet. I skipped it sadly for two years instead.

This year, my parents were visiting, so I wanted to eat what everyone else was eating. Sushi night appeared on the calendar… and it occurred to me that I could cook rainbow Swiss chard, bean paste, and some ricotta cheese as a filling. I can eat sushi rice & rice vinegar, so that part was easy-peasy! Then I rolled it in a silicone mat to prevent cross-contamination, and… IT WORKED!

It wasn’t the prettiest sushi roll I’ve ever made, but I was in a huge rush.

As I was eating… it occurred to me that I could probably make something nori-like out of puréed green vegetables. I’ve been looking for something to do with Cooked Swiss chard (my garden was plentiful this year), and I thought maybe I could cook it in salt water, then blend it, and dehydrate it.

Today I suddenly remembered that I can make mayonnaise with Aquafaba… and that Onigiri is a delicious and easy sandwich substitute. Perfect for my supper tonight (I’m working late and won’t have much time to re-heat & eat a meal)!

So I got to work. I threw in some peas because the bulk of my Swiss chard is currently in barrhaven, blended, spread a thin paste in my dehydrator, and an hour or so later:

It’s *almost* dry. Which is perfect. I might try flipping it over.

I settled on chicken salad as a filling for my Onigiri, and some rice. I debated making normal ones or the very pretty panda shaped ones… then thought maybe I’ll make both!

By the end, the fake nori was a bit too crumbly to actually wrap the Onigiri properly… but I did manage to make the little panda bear anyways. And I’ll eat the rest on the side, à la Elizabeth nori-monster style.

Any ideas on making my not-nori a bit better?

Beaver’s Tails

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I’ve been skating twice now this winter, and growing up in Ottawa, this means that I have now been craving those amazing BeaverTails that are so delicious straight off the Canal.

So without further ado, here is my current top-11-allergen-free adaptation! Heavily adapted from this recipe until I could eat it, and hopefully so can you. Enjoy.

  1. Blend together the dry ingredients:
    • 1 1/4 c tapioca starch
    • 1/2 c coconut flour (or another absorbent GF flour like Oat flour or Brown rice)
    • 1 cup white rice flour
    • 1 1/8 tsp baking soda
    • 1 tsp salt
    • 1/8 tsp powdered ginger (or nutmeg)
    • 2 tsp ground chia (or flax would probably work too)
    • 3/4 c sugar
  2. Mix the wet ingredients in another bowl, or stand mixer:
    • 1 Tbsp rice vinegar (or another strong acid)
    • 1 cup (minus 1 Tbsp) milk substitute of your choice
    • 6 Tbsp Aquafaba (this is the water drained from cooked beans, cooked chia, cooked flax, etc… it works like egg whites. It is miraculous.)
    • 1/4 c vegetable oil of your choice (eg. corn or canola)
    • 2 c mashed sweet potato
  3. Add the dry ingredients to the wet ones and mix until combined.
  4. Chill the dough in the fridge 2-24 hours. Pro tip: Go skating!
  5. On a floured silicone mat (or parchment paper, etc), roll out dough to 1/4″ thickness. Using the blunt side of a table knife, cut out shapes as desired.
    • Note: that the delicacies served on the Rideau Canal are ~3″x8″ ovals.
    • I found that size was difficult to handle without a frying basket, so I made shapes the size of my utensils instead. It was much easier.
    • Or make them 3/4″, cook them longer, and make regular doughnuts!
    • This dough can be frozen, then thawed before frying… I think.
  6. Find things for helping you flip the doughnuts. Metal ones with slots are ideal. I might go ahead and buy a frying basket… Then pre-heat oil for frying- you want to aim for 375F-425F.
  7. While the oil is pre-heating, you should also get a plate ready for the finished creations, and also get a container ready with the topping:
    • white sugar
    • raw sugar (or light brown sugar)
    • a light sprinkling of powdered ginger (or cinnamon)
  8. Add the doughnuts when your oil is hot, and flip them over once they are golden brown. When both sides are golden brown, remove, and toss immediately into your topping mixture.

This makes plenty- definitely enough to share! Let me know if you have an allergen that you’re trying to avoid- I might have an idea of how you can adapt the recipe 😀

PS I was reminded that topping options on the canal vary. Topping above is similar to the originals. But you can also try Killaloe Sunrise with Cinnamon, white sugar, and a squeeze of fresh lemon; Chocolate icing with pumpkin seed butter; or mashed garlic in margarine with your favourite safe cheese.

DIY Tortillas

One of the benefits of having visitors in town is that I’ve been more inspired to make the same meals as what everyone else is having. My niece made a lovely meal-plan, so the other night I tried making enchiladas with flattened pieces of my safe bread as the tortillas, my “tomato” sauce, and ground beef. Keeping it simple. Lesson learned: that bread does not easily flatten with a rolling pin!!! It was pretty good, though.

Then they made tacos… and while I couldn’t decide what to put in the taco… I decided it was time to try tortillas again. My last attempt accidentally involved rancid corn flour (YUCK), so I figure that may be responsible for the failure.

Anyways, this time it WORKED! I added water to some oat flour (Only oats brand is what I use) until it held its shape and wasn’t too sticky, then rolled it flat between silicone mats, and fried it with a little oil.

My filling ended up being plain ground beef, some leftover lasagna bits, and I think some leftover cheese-like sauce. I ran out of time… next time I might try marinating the beef somehow (maybe in chicken bouillon? Or chia?), and I might use some fresh green beans to give a bit of crunch.

I was actually really impressed by how well it all held together!

I sense some quesadillas and empanadas in my future- YAY! And maybe I will also figure out the hard taco shells eventually… anyone want to help me test them out?

Grill EVERYTHING


I miss junk food. Fries, pop, chips… all of these take significant chunks of my time to make safely now and as a result, I’ve basically been forced into eating healthier. There are some upsides, like the fact that my weight is actually at a healthy point, and staying stable.

But recently, I have discovered my new favourite fast food. Grilled sandwiches! There is, however a slight catch. While I recently re-added cheese to my diet, it’s only ricotta, and I have to make it. Ricotta does not melt. I’ve tried. A lot. It still makes a decent grilled cheese sandwich. Good enough that I ate them all before even thinking to take a picture to share them with you. Mine. My sandwiches. My preciousssssss….

But then one day I was running low on ricotta cheese, and I had a grilled cheese craving… and I happened to have some puréed chickpeas (memories of hummus?). I made two grilled chickpea sandwiches… and they were AMAZING. My sister keeps commenting on how awesome it smells whenever I make them. Which has been frequently, because they’re SO easy! 

I’ve also been making grilled dessert sandwiches too; with mashed banana, or blueberry jam, plain ricotta, and chocolate chips. Any or all of those make for a pretty epic dessert sandwich.

Grilled sandwiches totally rock. *happy janice*