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Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in Seasonal Foods (56)

Wednesday
Dec012010

Cashew Pumpkin Seed "Cheese" with Apple-Cranberry Sauce (gluten-free, vegan, ACD)

IMG_5217 

This dish appeared at my Thanksgiving family feast last week, and was a big hit. It satisfied two things that are an absolute must at any of my family's holiday get-togethers: cheese and cranberry sauce.

I'm from Wisconsin. Cheese makes an appearance at every family meal. And we're not talking fancy little wedges of imported stuff or raw milk cheese from small cheesemakers. No sir, we're talking classic Wisco favorites like multiple tubs Merkts cheese spread and slices of cheddar, colby, or pepper jack hacked from big blocks of the stuff.  There is always cheese.  And crackers. And summer sausage.

And as for the cranberry sauce? Well, each of my grandmothers make different yet equally delicious cranberry dishes that always seem to be there. Grandma Smith makes a raw cranberry relish that is to die for, a simple combination of raw cranberries, sugar, and orange juice. Grandma Christensen makes a cranberry mold that is spiked with Coca-Cola.  And I, for some reason, always succumbed to my strange fascination with the canned jellied variety that lines the grocery store shelves every holiday season.  I would insist on having a can of that on the table as well, and I would meticulously slice it following the can ridges.  Thus, we would have three varieties of cranberry per meal. Crazy. 

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Sunday
Nov212010

Sweet Potato Pie with Seedy Amaranth Crust (gluten-free, vegan)

Sweet Potato Pie with Seedy Amaranth Crust

I am feeling quiet as I right this post. It's been an exhausting week, and I don't feel as wordy as usual at the moment. So, here's the basics:

  1. I'm absolutely happy to be almost completely unpacked in my new wonderful home.  I moved last weekend, and I now live with two awesome housemates and their dog in their wonderful home.  We share a HUGE beautiful kitchen, I have a wonderful room, and the rest of the house is a dream come true. I'm a lucky woman.  Oh yeah, and they have chickens. YES!  Expect photos sometime.
  2. I am thankful for my new home.
  3. I am thankful for sweet potatoes.
  4. This pie is tastes totally awesome (my new housemates agree) and you WILL want to make it for Thanksgiving dinner.  Or for anything, really.
  5. You'll want to eat the whole pie.  
  6. You should not feel guilty eating more than one slice, although eating the whole pie may be overkill.
  7. This is my first recipe submission for this month's SOS Kitchen Challenge (hosted by Ricki from Diet, Dessert, and Dogs and me).  This month features sweet potatoes and has two great giveaways!  Check out this post for all the details, read the SOS rules, and to enter a recipe of your own.  You can peruse all the recipes at for this month's SOS Challenge in the Linky at the bottom of this post, and can enter a recipes there as well.
  8. Check out my Gluten-Free, Allergy-Friendly Thanksgiving Recipes post for more tasty recipe ideas for your holiday meal this Thursday.
  9. If you prefer a pumpkin pie, check out my recipe for Gluten-Free Vegan Pumpkin Pie with Crunchy Crust, which is very similar to this recipe and has the grandma seal of approval.

Okay, on to pie...

Happy Sunday. xo

Sweet Potato Pie with Seedy Amaranth Crust

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Thursday
Oct282010

The Ravishing Rutabaga - or - It's Not a Turnip, People: four recipes for using a misunderstood root vegetable

Beautiful rutabaga, ready for eating. Image from "The Kitchn"

A couple weekends ago, I did a cooking demo at the Minneapolis Farmers Market called "The Ravishing Rutabaga - or - It's Not a Turnip, People".  The goal was to share recipes that celebrate a vegetable that I love deeply, but I feel is often misunderstood and underused!  It was a gorgeous day for the demo, becoming warm and sunny as the morning went on, and it was very well attended by fellow bloggers, cooks, friends, and passing shoppers interested in learning more about our earthbound vegetal friend. 

I wish I could give cooking demos everyday. I shared three recipes with the crowd - a crunchy raw rutabaga salad, mashed rutabaga and sweet potato, and a rutabaga cake. It was awesome!  So, I wanted to share the recipes with you too, plus another bonus recipe that I love. I only have photos of the rutabaga salad, so use your imagination!

The rutabaga is a delicious, nutritious, and versatile vegetable that is perfect for fall and winter cuisine. Wonderful raw or cooked, it is high in vitamins, is a good source of complex carbohydrates, and contains naturally anti-microbial and anti-oxidant properties. Don’t know what to do with it? No worries! Here's a bunch of information, flavor combinations and four easy recipes featuring rutabaga that will surely make you a fan.

As a side note, I might be a bit absent the next few weeks. I'm having a flare-up of Lyme symptoms, my internet access at home is gone, and I'm moving to a new place in a few weeks. I'm busy and not feeling well. So, I'll be posting round up and kick-offs for the next SOS Kitchen Challenge, but might not be post much else the next few weeks until I get settled in in my new place and am hopefully feeling a little more sprightly. 

In the meantime, just so you don't miss me too much (har, har), how about buying a copy of A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar, the recipe collection I have for sale, and trying out some of those new recipes?  ;)

Okay, on to the rutabaga...

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Thursday
Oct142010

How to Make Sauerkraut - or - Four Women Have a Cabbage-Laden SausageFest

Updated on Saturday, January 15, 2011 by Registered CommenterKim @ Affairs of Living

krautparty-5151

My new friend and fellow blogger Amy is wise in the ways of fermented cabbage. Her Croatian-bred family has a long history of kraut making, and she is the proud owner of her grandmother's kraut board.  A few weeks ago, she led a great demo at the Minneapolis Farmers Market about how to make sauerkraut.  I was awestruck by her sense of humor, her knowledge of kraut, and that amazing kraut board! After the demo, I approached her about getting together for a kraut-making party.  She gave me a quart of her homemade kraut, one thing led to another, and soon we had a date. We invited a couple local food loving friends, and decided we'd eat sausages, make kraut, and have fun.  Female sausage-fest, here we come!

Finally, this past Sunday, the big day came.  It was an unusually warm October day, with temperatures soaring into the upper 70s while golden leaves fell from the trees. We met at Amy's house at 8:45 am, then hopped in her car and drove to the Minneapolis Farmers Market in search of the perfect cabbages.  After investigating all the cabbages at the market, we found the goldmine: 50 pound bags of cabbages for only $12.  The cabbages were wet under the outer leaves, and were still moist ('bleeding') on the stem where they were cut. Perfect! We bought a bag. I hopped up and down with delight at the thought of all those cabbages, giggling like a little schoolgirl, while Amy hoisted the entire 50 pound bag of cabbages onto her shoulder.  She hauled that whole bag of cabbage back to the car on her shoulder through crowded farmers market aisles and busy sidewalks; it was like she was carrying a battering ram. I was impressed. Amy is hardcore.

With all that cabbage weighing down the back of her car, we made a quick stop back at my apartment to get a big plastic tub (more on that later), then went back to her house. Since it was such a beautiful day, we decided to set up our cabbage shredding operation on her back patio.  While we got our ingredients and equipment together, we made sure the cabbage was set up comfortably in a lounge chair.

Relaxed cabbages and relaxed people make much better kraut. Seriously.

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Friday
Oct012010

September SOS Kitchen Challenge Round-Up

apples

September's Sweet or Savory (SOS) Kitchen Challenge, featuring the apple, was an absolute hit! Ricki from Diet, Dessert, and Dogs (my challenge co-host) and I received almost 40 recipe submissions from readers all over the globe, a wide variety of sweet and savory dishes that tempted our tastebuds and got our creative juices flowing. It was amazing to see the enthusiasm and creativity exhibited for our challenge this month. In fact, our readers got so excited that many submitted more than one recipe! Special recognition must be paid to Saveur over at The Taste Space, who submitted four recipes, and Lisa at Vegan Cookbook Critic, who submitted three recipes. Incredible!

One of the most exciting things about this challenge (aside from all the spectacular food and discovering new bloggers, of course) is learning about new ingredients, techniques, equipment, and flavor combinations.  For example, have you ever heard of peanut flour? Apparently you can get it at Trader Joe's and online, and Deanna from The Mommy Bowl used it to make these wonderful-looking Apple Peanut Scones. On a different note, three bloggers created raw incarnations of classic apple desserts: streusal, strudel, and cobbler!  Carla at The Bee's Knees Kitchen created an absolutely jaw-dropping Raw Apple Studel Cheesecake,  Lisa at Vegan Cookbook Critic created Raw Apple Streusal Bars that look absolutely beautiful and nutritious, and An Opera Singer in the Kitchen's Raw Apple Cobbler Parfaits put a new spin on the classic cobbler.  And finally, two recipes called for darling little specialty baking pans - a mini-doughnut pan for A Dash of Compassion's Baked Apple Cider Doughnuts and small rose-shaped muffin pan for Apple Kugel Roses from My Sweet and Savory.  So cute!  The savory contributions featured some unexpected flavor combinations. For example, and Apple Dijon Marinated Tempeh from Vegan Awakening, Gingery Granny Smith Quinoa With Slivered Almonds (featuring mushrooms and other veg) from Wing-It Vegan, Apple Dal from Valerie at City| Life| Eats, and Moroccan Roasted Pepper, Tomato & Apple Salad from The Taste Space.

Like the sound of all these apple recipes? That's just the beginning! Take the time to peruse the thumbnails below, which link to the recipe on the author's blog. If you like what you see, be sure to leave a comment on their blog and spread the love.  Thanks to everyone who participated and made this the best SOS Kitchen Challenge yet.  You were all responsible for totally getting me jazzed about this challenge and forcing me to check the Linky obsessively for new recipes

Stay tuned for details on October's SOS Kitchen Challenge, which will be announced next week and will feature an extra special surprise. Both Ricki and I are really excited about this next one, and we can't wait to share the news! 

September SOS Kitchen Challenge Recipe Round-up: Apples

 

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