Tag Archives: Allergen Free

Easy to Mold Naturally Colored Pink Sugar Shapes Sweethearts Recipe = a Spoonful of Sugar for Your Mother’s Day Tea

May 6, 2015 Leigh

Celebrate Mother’s Day the Mary Poppins way with a spoonful of sugar in your tea! This no-cook recipe for pink sweethearts utilizes natural beet juice instead of artificial food coloring, but you can substitute any color of juice you like. Plus, they’re really easy to make and mold into any shape you desire. They’re a “supercallifragilisticexpialidocious” alternative for decorating your baked goods as well, because they contain no corn syrup. It only takes a matter of minutes to mix and mold, then let them dry overnight. They are “practically perfect in every way”.

Ingredients:

2 cups granulated sugar (I used evaporated cane juice)
3 teaspoons water
1 teaspoon bottled beet juice (or other juice… or gel food color + 1 teaspoon water)

+ flexible silicone molds in your choice of shape

Instructions:

Gather the ingredients, and measure them precisely.

Mix them together very well, until the pink color is evenly distributed.

Use spoons to dispense the sweet mixture into each well of the mold. Pack it down tightly, flattening the top with the back of a spoon. (This recipe filled two of my heart molds.)

Let them sit out to dry overnight, and unmold them gently in the morning. Keep them stored in an airtight container until you’re ready to use them.

Here they are at the Spring Garden Mother’s Day Tea.

One must be allowed to indulge in girliness every once in a while.

These are so much cuter than plain little squares of white sugar.

So how about you… one lump, or two?

“In every job that must be done, there is an element of fun. You find the fun, and – snap – the job’s a game!” –Mary Poppins

Faithfully Yours,

Leigh

Recipes

Meatloaf “Cupcakes” & Mashed Potato “Frosting” April Fool’s Recipe (Allergy-Friendly, Gluten-Free, Egg-Free, Dairy-Free) + Traditional Loaf Option & Hearty Meatloaf Sandwich

March 28, 2015 Leigh 1 Comment

Lay asunder mean-spirited pranks this April Fool’s Day, by celebrating with a merrymaking menu. Meatloaf “cupcakes” with mashed potato “frosting” are sure to bring smiles to the sourest of faces, but it can also be shaped into a traditional loaf… the way your grandma used to make it. This is the style that slices best into hearty meatloaf sandwiches, perfect for the next day’s lunch. And this allergy friendly recipe sticks together perfectly, without the need for egg, dairy, or gluten. Best of all, it’s sure to replace, “Are we really having meatloaf again?” with “When can we have meatloaf again?”

Meatloaf Ingredients:

3 pounds ground beef (or ground turkey or chicken)
½ almond milk (or any variety of milk)
1½ cups brown rice breadcrumbs (or any variety crumbs)
2 six ounce cans tomato paste (preferably organic)
2 tablespoons golden flax meal (or ground seeds)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon ground black peppercorns
1 teaspoon sea salt (or salt replacer)

◊ if making a traditional loaf… top with organic ketchup (which has sugar instead of corn syrup) before baking

◊ for meatloaf sandwiches… add gluten-free bread, lettuce, & veganaise to the ingredient list

Meatloaf Instructions:

Mix everything (except for the ground beef) together in a bowl well.

Add the ground beef, and mix it well with clean hands.

Fill a muffin tin with your meat mixture. I lined mine with naturally non-stick parchment baking cups, but use baking spray if placing directly in the tin. The easiest way to fill these is to make giant meat snowballs, and press them into each cup. This ensures no air pockets are included. Note that the meat will rise up and shrink in as it bakes.

If using traditional loaf pans, spray them with baking spray (like coconut oil spray) before filling with the meat mixture. Note that multiple small loaf pans cook more evenly than a single large loaf. Top the mounded mixture with a generous amount of ketchup. Bake in a 350ᵒ oven for about 30 minutes (depending on your oven’s temperament).

Remember to check the center of a large loaf, or the center of the innermost cupcake, for doneness. (I mention this because I’ve actually been served raw meatloaf at a dinner party… Yikes!)

Mashed Potato Ingredients:

2½ pound Yukon Gold Potatoes (preferable because of viscosity & natural butter flavor)
1 teaspoon sea salt (or salt replacer)
½ teaspoon onion powder
½ teaspoon garlic powder

◊ if not making this as a “frosting”… add ¼ cup extra virgin olive oil & ½ cup almond milk for creaminess

◊ for garnish “sprinkles”… fresh ground pink peppercorns (which look red to me)

Mashed Potato Instructions:

Wash the potatoes with a veggie brush and quarter cut them for speedy cooking. Peel them if you’d like the “frosting” to look more like real frosting, but I chose to leave mine on in order to preserve vitamin and fiber content. Bring them to a boil in salted water, and then simmer. (My mother insists on boiling them the entire time, and it works, so anything you do to cook them is fine so long as they’re well cooked… because raw white potatoes are actually toxic.)

The potatoes are done when they’re fork tender. Drain out the cooking water.

Add in your spices… and mash away, mash away, mash away all. (Or use the easiest and quickest method invented… the immersion blender!) Add oil and milk only if you are eating this by itself as a side dish, because it will prevent it from being as sticky… which is a good thing when you’re using it as faux frosting on a meaty cupcake. (Eaten together, you really don’t miss the oil and milk, because you’re tasting it with the flavor of the meatloaf.)

Optional Serving Instructions:

Meatloaf will leach liquid with cooking, so drain your cupcakes before serving. I actually replaced the parchment cups on mine before topping them with mashed potatoes, but they look great without the paper for a non-April Fool’s meal. Top your cupcakes with potato frosting using a silicone spoonula if you have one. (It’s a spoon-like spatula… I nicknamed mine the “Count”.)

Cut a traditional loaf into servable slices for dinner and tomorrow’s tasty lunch.

Ketchup, veganaise, and lettuce on gluten-free bread make a hearty meatloaf sandwich that will clean you out of leftovers in a hurry!

Serve these meals with a healthy dose of super-greens. This salad has romaine lettuce, fresh parsley, cherry tomatoes, sprouted pumpkin seeds, and sprouted hemp seeds. It has a creamy ranch-style dressing made of unsweetened vegan coconut yogurt seasoned with chives, marjoram, coriander, pink peppercorns and sea salt.

Unfaithfully Yours (April Fool’s Y’all!),

Leigh

P.S. For other healthy mashed tater recipes, check these out:

Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan)

Quick & Easy “Shortcut” Cauliflower Mashed Potatoes Recipe (Heart-Healthy & Dairy-Free)

Recipes

Healthy Gluten-Free Carrot Croutons / Vegan “Bacon” Bits Recipe for Spring Garden Salads (Perfect for Easter, Showers, Luncheons, & Brunches)

March 25, 2015 Leigh

This easy recipe for colorful carrot croutons transforms any spring garden salad into a healthy gluten-free creation. Roasting carrot slices enhances their inherent sweetness while herbs and olive oil impart crouton flavor. Use baby carrot slices for healthy vegan “bacon” bit crunch with no cholesterol. This modern twist on old favorites is a continuation of the undercover veggie series, which makes it simple to get your little bunny to eat her carrots!

Ingredients:

sliced carrots (large carrots make crouton chips, while baby carrots make bits)
extra virgin olive oil (to drizzle over carrot slices before roasting)
your favorite dried herbs & seasoning (to sprinkle before roasting, I used sea salt and dill, but try grilling spices for bits)
fresh garden salad (I used baby kale, baby chard, baby spinach, diced English cucumber, orange heirloom cherry tomatoes, sprouted pumpkin seeds, & chopped fresh parsley)
dressing of choice (try a lemon vinaigrette with a 3 to 1 ratio of extra virgin olive oil to lemon juice plus herbs like dill & parsley)

Instructions:

Wash the carrots, and peel the large varieties. These baby carrots are a peel-free shortcut to orange vegan “bacon” bits. Slice as many as you like, keeping in mind that they will shrink with roasting. (A cookie sheet full is enough to top 6 side salads.)

Disperse the sliced carrots over a parchment lined cookie sheet. Drizzle them with olive oil, or generously spray them with a Misto. Sprinkle dried herbs and seasoning over them. (I chose sea salt with dill for a light garden fresh taste, but grilling spices with black pepper would be more bacon bit like.)

Roast in a 350ᵒ oven for about half an hour… this will vary greatly depending on carrot size and oven temperament! Just keep an eye on them once the edges brown, with the oven light on. (If utilizing a dehydrator, cook them at 145ᵒ for 30 minutes, and then reduce heat to 115ᵒ for 24 hours until crunchy.)

Spoon the crunchy carrot bits over any variety of fresh garden salad.

Roasting makes them more flavorful than regular old carrot slices. (Find the bunny ears napkin ring craft tutorial here.)

Bunny sandwiches are the perfect accompaniment for a carrot topped garden salad. (Cut the bread shapes with a cookie cutter before filling them.)

The colorful carrots are a beautiful way to coordinate with any existing orange elements in your menu or décor. (See more from the leaping bunny garden party here.)

These are not only gluten-free, but also guilt-free… because no pigs or waist lines are harmed by consumption!

For more undercover veggies and a creamy dressing, see my Heartbeats Recipe here.

Faithfully Yours,

Leigh

P.S. The Easter Bunny approves this message.

(This is one of the wild backyard bunnies visiting my porch!)

Recipes

Spicy Guacamole Shooters / Avocado Appetizers Recipe (Allergy-Friendly & Nightshade Free = No Red Pepper or Tomatoes)

March 17, 2015 Leigh

This allergy-friendly guacamole recipe has no nightshades like red pepper or tomatoes, but it still has a spicy kick which makes is the perfect party appetizer that everyone can enjoy. It contains my secret Tex-Mex trick for adding creaminess, which also serves to keep the avocado from browning during the festivities. Serve it rustically in chunky form or blend it into creamy perfection. I can be served with any variety of veggies, chips, or even as a sauce for a meal. Think beyond taco pairings, and embrace it as dressing for your veggies. The heart-healthy avocados make this a guilt-free food, even though it tastes like a special treat, so enjoy!

Ingredients:

3 large avocados (add more if using small ones)
3 tablespoons lemon juice (or lime juice)
2 heaping tablespoons unsweetened coconut yogurt (or use plain yogurt, or mayonnaise, or veganaise)
1 diced leek (or use onion or spring onions)
2 teaspoons dried cilantro (add more if using fresh)
1 teaspoon ground ginger
2 teaspoons ground black peppercorns
1½ teaspoons sea salt (or no salt seasoning)
Dipping Foods: veggies for crudité or chips (pictured are pomegranate potato chips)

Instructions:

First, gather all your ingredients. Using bottled citrus juice is perfectly acceptable, just make sure that it is pure juice and not the fake variety… or else your guacamole will brown. I’ve used Haas avocados for this recipe. Ensure that they’re ripe by gently squeezing the outside. If they give in a bit, then they’re ready to eat. If not, then store them on the counter until they are.

Wash the outside of the leeks, cut off the excess green tops, and then slice them in half. Wash the insides of the two halves, and then dice them. (I really like the flavor leeks add to the mixture, and they won’t make you cry!)

Mix all of the herbs into the lemon juice to allow them time to soften while preparing the avocados. Adding yogurt or mayo is the secret Tex-Mex trick to making smooth and creamy guacamole. Both this and the lemon juice will keep the guacamole a lovely shade of green during your party.

Wash the outsides of the avocados before cutting into them to avoid transferring bacteria. Whack the avocado seed with a knife, then twist it a half turn to remove it. Slice a grid pattern into the green flesh. Use a spoon to scoop out it out, or just squeeze the rind to squish it into the bowl.

Mash and mix everything together. I use the back of a serving spoon to smash the avocado against the side of the bowl. You can serve it in a bowl rustically like this…

…or you can use a blender to smooth the guacamole into a perfect concoction. (Find a powerful one at Le fidèLe Design’s affiliate Blendtec at the link in the side bar.) Made in this way, there are no chunks of leeks or clumps of herbs, but all of the flavors are equally distributed. (I grew up making traditional guacamole with a molcajete, but I used an immersion blender here… which I admit is much faster and easier.)

Spoon the spicy guac into shot glasses or individual serving cups.

Add any variety of veggies or chips, from matchstick cut carrots (for Easter) to Fritos (for Cinco de Mayo).

On this day, I used pink pomegranate potato chips from Simply 7 to coordinate with my Candyland party theme. They are so yummy by themselves, but are really amazing when combined with the spiciness of the guacamole.

The little avocado shooters fit perfectly into the treat towers I crafted to match my theme. (I’ll be posting the tutorial on this very soon.)

You can also serve my Heartbeats Veggie Chips made from beet root with the guacamole, or try the Lettuce Turnip the Beet Dip I made to accompany it. It is a pink savory herbed avocado dip that I made for Valentine’s.

Faithfully Yours,

Leigh

Recipes

Quick & Easy Candyland Confection Ideas: Pink Almond Milk Juice “Recipe”, Cotton Candy “Cream” Sodas, & Gingerbread Peep Pops

March 17, 2015 Leigh

These Candyland party confections are so simple that I thought I’d just combine them into one article… if only to pass along a few easy ideas that can be prepped at the last minute. The versatile juice milk is a great way to colorize and disguise calcium while adding a flavorful kick, which is great for anyone with a picky eater. While sugary cotton candy isn’t known for its health benefits, it is a yummy once in while party-treat that looks adorable when served as ice cream sodas. And Peep pops are the fastest pop you can prop into a candy buffet! Just look for the sugar-free varieties if diabetic or avoiding corn syrup. They’re still just as yummy and cute!

Pink Almond Milk Juice Ingredients:

½ gallon Silk almond milk (or any variety of milk like cashew, hemp, rice, oat, soy, or even cow’s)
17 ounce bottle lingonberry juice concentrate (or any pink juice like pomegranate, black cherry, raspberry, cranberry, etc… or try blueberry, grape, or even orange for a liquid creamscicle!)
Optional: agave to taste… if needed to sweeten the more acidic juices, because it mixes well into cold liquids & is low glycemic

Pink Almond Milk Juice Instructions:

Gather any variety of pink juices and your choice of milk to test which combination you like best in a small glass. I quickly realized that I preferred the lingonberry and pomegranate juices with the original 60 calorie per cup Silk almond milk. Though I typically love the black cherry concentrate, I did not care for it when combined with milk. I also didn’t care for the combo with the 30 calorie Silk, but it’s a fantastic option if you’re looking to cut the numbers. Use your own taste buds to discern your favorite, and let me know what you came up with!

Mix a crowd sized amount in a jug, and test the flavor before pouring into individual servings. The easiest one to one ratio was the Silk’s half gallon and Ikea’s 17 ounce lingonberry concentrate, but I realize this taste profile isn’t for everyone. The most liked version does seem to be the orange creamscicle.

For the Candyland theme, I served the juiced milk in these super cute jugs with washable reusable straws. Another adorable option would be to use trendy jars as drinking vessels. (Find some at Le fidèLe Design’s affiliate Ball Fresh Preserving Store at the link in the side bar.)

Cotton Candy “Cream” Sodas Ingredients:

1 package of readymade cotton candy (with sugar & not corn syrup that color coordinates with your theme)
small vessels that resemble soda glasses or ice cream dishes
1 package of theme coordinating paper straws (or thick half straws as pictured)

Cotton Candy “Cream” Sodas Instructions:

This is the cutest and easiest way to serve cotton candy to a crowd… which is the perfect last minute fill-in for a Candyland theme. Find the yummy stuff packaged anywhere from convenience stores to grocery marts. (You can even find some at Le fidèLe Design’s affiliate Cost Plus World Market at the link in the side bar, they even have solid colors like a green in watermelon flavor.)

Starting with clean and well dried hands, pinch sections of cotton candy large enough to fit into the base of each dish. Keep layering until you reach the top, and stick a straw (or one cut in half) into the side of it. Take a section of cotton candy and gently ball it into a rounded mound to set on top. Gently tap it into place. (Your hands will be coated in spun sugar… but I’m thinking that’s where the phrase “finger lickin’ good” came from!)

These are especially adorable when perched atop a treat tower, like this one I crafted for the Candyland theme.

Gingerbread Peep Pops Ingredients:

1 package of gingerbread peeps (or any theme coordinating variety, note that the sugar-free varieties don’t have corn syrup)
1 package of color coordinated paper straws

Gingerbread Peep Pops Instructions:

It literally takes 2 seconds to make a Peep Pop, so it’s a last minute treat that looks absolutely precious. You can find so many varieties of the darling confections just about anywhere (and online year round), so it’s easy to add them to any candy buffet.

Simply poke a hole in each peep base with a skewer or toothpick, and wiggle it side to side to widen that hole. Slowly push in a straw until it feels securely held, yet doesn’t disfigure the peep.

Prop it into a cake pop holder or vessel filled with non-sticky candy like gumballs or jellybeans.

See more Peep Pops in action from another themes by clicking the following link: Chalkboard & Glitter Hearts Themed Valentine’s Day Party Buffet Décor Ideas (+ DIY & Printable Links)

For a tasty yet healthy snack to add to your Candyland theme, try my Spicy Guacamole Shooters / Avocado Appetizers Recipe (Allergy-Friendly & Nightshade Free = No Red Pepper or Tomatoes).

Faithfully Yours,

Leigh

Recipes

Sautéed Kale, Spinach, Chard & Pine Nuts with Herb Roasted Chicken Option (Allergy-Friendly Recipe)

March 7, 2015 Leigh

This sautéed greens with chicken recipe makes an easy but elegant weeknight meal, yet is worthy to set before a table full of guests. The kale, spinach, chard and protein packed pine nuts make a lovely side dish or even a delicious meal by themselves. Succulent herb roasted chicken may left off vegan plates and extra pine nuts added instead. This makes it easier for families of mixed preferences to adapt peaceably… and peace is the perfect ingredient for a family gathering!

Ingredients:

~1 pound of greens (I used baby kale, baby spinach, & baby chard)
½ cup pine nuts (or any nut you prefer)
¼ cup olive oil (or another healthy flavorful oil, adjust amount as desired)
½ orange (or use another citrus juice)
1 teaspoon dried marjoram (add more if using fresh)
1 teaspoon dried thyme (add more if using fresh)
sea salt & ground peppercorns (to taste, or use a salt substitute)
Optional: chicken breasts (1 for each person, + extra herbs & olive oil)

Instructions:

If opting for the roasted chicken, prepare that first so it may be cooking while you fix the greens. Drizzle olive oil over the chicken breasts and sprinkle marjoram, thyme, salt and pepper over them. Roast them in a 375ᵒ oven for about 45 minutes. (Adjust the cooking time to the size of your portions and your oven’s temperament… the pieces I cooked were huge!)

Wash your greens well in a colander. (I chose baby varieties not merely for their tenderness, but also to save time in preparation. They don’t need to be chopped or have hard core stems removed.)

Heat the pine nuts and olive oil in a pan on the stove. (I actually used my big wok because the sloped sides prevent the greens from overcooking.) When they are bit browned, add the greens.

Also add in the herbs and seasoning, and toss to cook down. (The volume of the greens will shrink as it’s cooked, so you can add smaller portions a little at a time until all of it fits in.)

Off of the heat, squeeze in the citrus juice and mix well. (Heat negates the vitamin C benefit.)

Serve them whole, or slice the roasted chicken breasts for presentation.

Add more herbs, pine nuts, or even a new element as garnish. (I used leeks in the pictured dish… because I adore them.)

Bon appétit y’all!

Faithfully Yours,

Leigh

P.S. If you like kale, check out my Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan).

Recipes

Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan)

March 6, 2015 Leigh 2 Comments

Most traditional preparations and modern recipes for Irish Colcannon call for ingredients like cream and butter. Tasty as they may be, these ingredients aren’t as healthy as their dairy-free counterparts. Making them vegan also ensures that every St. Patrick’s Day guest may be served without worry. I’ve also switched out cabbage for the superfood kale, and added some amazing herbs. This healthy recipe transformation allows it to be enjoyed as an everyday food, while still tasting like a comfort food. So use it to feed your holiday guests, or just divide the recipe to indulge in it yourself!

Ingredients:

5 pound bag Yukon Gold Potatoes (these have a natural buttery flavor, but use what you like)
1 cup unsweetened almond milk (or any other variety of milk)
½ cup extra virgin olive oil (you can reduce the amount, or try another healthy flavorful oil)
1 big bunch of kale chopped (use any variety, just remove the core stems)
1⅓ cup diced leeks (or onions, scallions, green onions…)
⅔ cup minced fresh parsley (I used curly but flat leaf is great too, cut back if using dried)
½ cup diced fresh chives (= ⅔ ounce organic package, or ¼ cup dried)
1 teaspoon ground black peppercorns
2 teaspoons sea salt (you can always use less, or try a no salt seasoning)
Optional: turkey bacon pieces to mix in and gluten-free breadcrumbs to top it with… Yummy!

Instructions:

Wash and scrub the potatoes with a brush, and then cut them into quadrants for faster cooking. (I intentionally don’t peel mine because the skins contain most of the vitamins and fiber… plus they add a lovely rustic texture!) Bring them to a boil in salted water over high heat, and then reduce to a simmer.

While the potatoes are cooking… wash the kale, chives, parsley, and leeks.

Leeks tend to get dirt stuck inside them, so it’s best to wash the outside first then cut them in half before washing the insides.

Dice those leeks and chives. (I love that leeks won’t make you cry like onions!)

Mince the parsley. (The right side is the before, and the left is the after.)

Trim off the hard core stems of the kale and chop up the leaves.

When the potatoes are tender enough to pierce with a fork, drain the cooking water out. (Check out my quick and easy recipe for cauli-potatoes here.)

Mash them in the same cooking vessel with a masher, use a potato ricer, or do what I did and use an immersion blender. (Yes, I use that baby on everything!) Keeping the vessel heated, stir in the almond milk, olive oil, salt and pepper.

Mix in the veggies and herbs then heat them through. These can all be safely eaten raw, so the amount of time you cook them is a matter of taste. (I prefer to just wilt mine a good bit to preserve the vitamins and texture.)

You can plate these directly from the stove…

…Or you can serve them in a casserole dish. The traditional look is to make a well of butter in the middle, but I elected to top ours with browned gluten-free breadcrumbs. (= yummier & healthier!)

Colcannon is traditionally served with ham or bacon, but we went with slow-cooked stew beef and carrots here. (I will so be mixing in turkey bacon pieces next time!)

This recipe earned “Wows” from my non-vegan picky eaters and did not last long at all… and I’m hoping it won’t with your family either!

Faithfully Yours,

Leigh

P.S. I love buying like a locavore! If you can’t take advantage of area farmer’s markets, look for your states labeling like the one on my leeks that said “Go Texan.”

Recipes

Chinese Steamed Dumplings Recipe (Allergy Friendly, Gluten-Free, & Soy-Free)

February 20, 2015 Leigh

Steamed Dumplings are an absolute must serve “lucky” dish for the Chinese New Year, but unfortunately they were also a dish I must not have… and I know I wasn’t the only unlucky one. Different restaurants have varied recipes for them, but nearly all make them with allergens. So I decided to make my own recipe that played on the basics but omitted the soy sauce, pig lard, pork, shellfish, mushrooms, etc. Plus, by using my optional substitutions, just about everyone can enjoy these delightfully delicious dumplings!

Shell Ingredients: (note that ~ means approximately)

~ 3½ cups sweet rice flour + a good bit more for rolling (a.k.a. glutinous rice flour… that is 100% gluten free!)
~ ⅔ cup boiling water
~ ⅓ cold water

Filling Ingredients:

~ ¾ pound ground chicken (or turkey… or minced water chestnuts/mushrooms/tofu for vegan)
3 tablespoons sesame oil (or another flavored oil of your choice)
2 tablespoons Coconut Aminos (a.k.a. soy sauce that is 100% soy free… or soyu if you like)
2 teaspoons minced ginger root (or garlic)
¼ cup minced leeks (or spring onions, bamboo shoots, shredded cabbage, etc.)

Filling Seasoning: (I used these, but add whatever you like adapting it to your tastes.)

2 teaspoons sea salt
1 teaspoon ground coriander (try adding 1 tsp. ground ginger if not using minced)
3 teaspoons of Eden Shake + more for garnish (a.k.a. black & white sesame seeds plus pickled redshiso leaf… Anyone with sesame allergies can use hemp seeds which are the perfect high protein substitute.)

↑ This is a picture from my grandmother’s old recipe book that called for pig lard, soy, and the other things I spoke of earlier. I’m sure it was a tasty recipe, but I changed every ingredient but the rice flour… which I increased the portion of because the dough was too sticky to roll as it was. Note that even more flour than this will be needed as you roll.

Instructions:

First mince the ginger and leeks. Then mix all of the filling ingredients well.

The ground meat will absorb all of the liquids, but you can tell when it is well mixed when the minced ingredients seem well dispersed. Let this marinate in the refrigerator until you’re ready to fill the dough.

Place your measured rice flour into a larger mixing bowl.

Boil about a cup of water then use just a ⅔ cup of it. This is the easiest way to ensure the right amount. Mix it into the flour well, making a gooey paste. Then add the other portion of water, and mix it well. Let this sit about 15 minutes while you get everything else ready for your dumpling preparation… rolling pin, pastry mat, steamer, dumpling mold if you have one, etc.

Mix the dough again by hand and see if it’s the right consistency for rolling. Note that it will be much stickier than any wheat based dough, but you should be able to dust your hands with sticky rice flour and roll little 1 inch balls of dough in your palms. Mix in more flour if you need to. Take each ball and smash it flat with a floured palm into a floured surface. You will be making little pancakes. Then roll them out with a floured rolling pin into about 3 inch diameter circles, like tiny tortillas. In fact, this is exactly how I would make wheat based tortillas growing up. Working gluten-free is admittedly a bit trickier though.

Use the smallest size dumpling mold, if you have one. Molds are a speedy way to make perfect portions, but don’t fret if you don’t own one. Either way, you just spoon about a teaspoons worth of filling into the center of the circle. Close the mold tightly and remove the excess dough… or close the circle by hand into a half moon shape over the filling, and pinch pleat the rounded edges together. You could even use a fork to press the edges like you would a pie crust.

Inexpensive bamboo steamers are widely available, but here I’ve used a stainless one that sets onto my wok base. I love this thing! I actually made enough dumplings to fill it twice with this recipe. If using metal, use cooking spray on the top portion that the dough will rest on. If using bamboo, the Chinese recipe advises lining the bottom with a cloth.

Place the dumpling portion over already boiling water set on high. The Chinese recipe advises 15 minutes steaming, but I intentionally overcooked mine because I left the chicken filling out a good while during rolling… and no one wants salmonella. I actually left the second group on almost 30 minutes and they were fine, so just use your judgment.

Any leftover dough and filling can be combined into meatballs (like these that are uncooked), and baked at 325° for about 30 minutes.

Use two forks to plate your dumplings, or just bring a bamboo steamer to the table. Next time, I think I’ll roll mine out thicker and use a bit less filling. They seemed to expand as they cooked. I garnished these with more Eden shake because I love the flavor, but you can serve them with any sauce.

Here are the leftovers reheated in the microwave with marinara to morph them into an Italian ravioli fusion! They were fantastic this way! I just garnished them with parsley. You can even try adding rice based parmesan if you avoid dairy.

See more pictures of dumplings from my Chinese New Year of the Sheep / Ram Party here. Those I garnished with diced spring onion and small tomatoes and set over a bed of Bibb lettuce. The Quick Pickled Cucumber Recipe can be seen here.

Though more work than an everyday food, these little dumplings are worth the effort… especially when other family members help by making a chatty assembly line. It’s a great way to gather for a holiday!

Faithfully Yours,

Leigh

Recipes

Quick & Easy Overnight Pickled Cucumbers Recipe (for Chinese New Year or Anytime)

February 16, 2015 Leigh

This quick and easy recipe was inspired by a Chinese Travel Website that described the traditional foods of various regions. I was delighted to see that pickled cucumbers were listed… because who in the world doesn’t love a good pickle? Quick pickling makes this a great side dish for any occasion because it can be prepped overnight, and everyone really needs a good last minute dish. Just change up the spices, acids, and sweetener to suit your taste or event theme. It’s perfect for a Chinese New Year Celebration because it’s a light and green food to add to all the traditionally starchy New Year’s foods like longevity noodles, moon cakes, spring rolls, and dumplings. What’s more is that you can control the amount of sodium and sugar you put into it… so that family member with high blood pressure can still enjoy a good pickle without cheating with the jarred stuff!

Ingredients:

2 cucumbers (I used the English hothouse variety because no peeling is needed.)
1 tablespoon sea salt (Adjust the amount according to taste & dietary needs.)
3 tablespoons Ume plum vinegar (Use any type of vinegar or lemon juice.)
1 tablespoon turbinado sugar (Use any sweetener such as honey, agave, stevia, etc.)
~ 1 teaspoon each of various spices (Try ground peppercorns, coriander, marjoram, ginger, etc.)

Instructions:

Wash your cucumbers well. There is no need to peel English Cucumbers, as pictured here, but the traditional waxed variety can have a bitter peel so it’s better to remove it. (The hothouse types are prettier with the 2 green tones, and we are making quick pickles… so the quicker the better, right?) A traditional looking dish has “cukes” that are split down the middle twice, so that you’re left with 4 long sections. Then cut these into approximately 2 inch chunks.

Salt the cucumber chunks, and stir them well. Refrigerate them covered overnight.

Rinse the cucumber chunks several times in water to remove excess sodium. (I just run water right into the casserole dish they’re already in, and place the top back on. I hold the top and bottom together, and turn them to the side letting the water drain out, leaving the washed cucumbers behind. Not having to wash a colander makes quick pickles even quicker!)

Add your acidic liquid such as lemon juice or vinegar. (I chose Ume plum vinegar because its flavor was a perfect complement for the other Chinese New Year dishes being served.) Also mix in your choice of spices. (After reading through about a dozen of my grandmother’s vintage Chinese cookbooks, I’ve come to the conclusion that there is no such thing as a traditional recipe. Everyone has their own spin, which means that you should feel free to make up your own concoction too!)

Mix your flavored cukes well, and refrigerate until it’s time to plate and garnish for serving. (The pickles pictured here are garnished with diced spring onions and whole roma tomatoes. Click here to see more of the Chinese New Year Party of the Sheep/Ram.)

I hereby confess that I don’t actually measure anything when preparing these little gems. I just go with my creative cooking instincts and prevailing mood to judge the flavor… which is exactly what is fun about this. They always seem to turn out just right. I do, of course, use less salt when making them for my grandmother, and less spice for my mother’s bland preferences. So, those pictured here were decidedly less flavorful than what I typically produce, yet they still tasted fantastic. The take home message is this, don’t be afraid to experiment with flavor. Have fun and enjoy not only the end result but the process as well!

Faithfully Yours,

Leigh

Recipes

“Heartbeats” (Heart Shaped Beet Root Chips / Croutons) & “Lettuce Turnip the Beet” (Pink Savory Herbed Avocado Yogurt Dip / Salad Dressing) Recipe (Healthy, Gluten-Free, Dairy-Free, Vegan) AKA- Undercover Valentine Veggies!

January 23, 2015 Leigh 2 Comments

This is the perfect Valentine savory snack for the picky eater who turns away from anything green or labeled as a healthy vegetable. Who can turn down trying an adorable hot pink heart chip, even if it is an undercover veggie! The avocado’s green is also disguised as pink and creamy yumminess thanks to a couple of healthy secrets, and the seasoning can be adjusted to any taste. It’s also easy to spoon out a bit of the dip into another bowl then turn up the flavor in the first one (hence the “let us turn up the beat” veggie pun in the title). Enjoy them as a healthy chip and dip combo, or make smaller “heartbeats” to use as croutons in a salad flavored by the dip as creamy dressing!

Heartbeat Chip Ingredients:

3 beet roots (or as many as you’d like to make)
olive oil (enough to drizzle, & try any oil you prefer)
salt & pepper to sprinkle atop (or garlic salt, lemon pepper, no-salt seasoning, cinnamon & sugar, etc.)

Lettuce Turnip the Beet Dip Ingredients:

1 ripe avocado
8 ounces unsweetened vegan coconut yogurt (or any unflavored yogurt, but note that “unsweetened” is less sweet than “plain”)
1 ⅟₂ teaspoons lemon juice
1 tablespoon beet juice (or pomegranate juice)
herbs & spices according to taste, on this particular day I chose…

♥ ⅟₂ teaspoon ground white pepper

♥ ⅓ ground ginger

♥ ⅓ teaspoon ground coriander

♥ ⅓ teaspoon ground thyme

♥ 1 teaspoon granulated garlic

♥ ⅓ teaspoon salt

♥ + lots of cracked red peppercorns & black carbon sea salt for fiery garnish

… but you might want to omit the ginger, coriander, & thyme for a more traditional taste experience J

“Heartbeats” Chip Instructions:

First wash the beets roots thoroughly, and cut off the plant tops.

Then remove the tough outer part with a veggie peeler.

The best way to prepare beet chips is to use a mandolin kitchen tool to cut really thin slices. I have a beautiful stainless steel one that can be cleaned in the dishwasher, but I wanted to make sure that you could make these at home using a knife, cutting board, and old fashioned elbow-grease! It does take a little longer, but as you can see they turned out beautifully. They also took longer to bake because the slices were thicker. If you’re trying it this way, try to cut them as thin and uniformly as possible. You can also try cutting them with a food processor.

Once you have those cut, you can use cookie cutters to press shapes into the slices. I wanted hearts for Valentine’s Day, but you can choose any shape that will fit. Tiny flowers would make delightful pink chips and look lovely atop a spring salad like healthy croutons!Take the leftover bits and dice them further to spike another meal with vitamins. You can bake these into croutons for soup or salad, or steam them with some olive oil and seasoning to add to a pilaf or veggie mix.

Toss your cut out shapes (or plain slices) with olive oil in a bowl. Then spread out your lovelies on a parchment lined cookie sheet. Bake these in a 375ᵒ oven, to preserve the vitamins in your veggies, for 45 minutes to an hour. If you’ve cut these thicker, by hand, add cooking time. Thinner mandolin cuts will of course finish faster. Either way, I would advise checking on them often (by turning on the oven light, not opening the door).

About halfway through the cooking time, when the top side looks fairly done like this picture, take out the tray and flip them over before returning it to continue baking. If utilizing a dehydrator, cook them at 145ᵒ for 45 minutes then reduce heat to 115ᵒ for 24 hours until crunchy.

They’re done when crispy but not brittle. Blot these with a paper towel and sprinkle with your preferred seasonings. I used the same ones (cracked red peppercorns in a mill and black carbon sea salt) that I garnished the dip with. These not only showed up beautifully on the chips but also gave them an amazing fiery zing. You can even make sweet chips by sprinkling with cinnamon and sugar like a pink veggie buñuelo!

Enjoy the heartbeat chips by themselves or prepare this Avocado yogurt dip while they’re baking…

“Lettuce Turnip the Beet” Dip Instructions:

Wash and cut open a lovely ripe avocado. They’re best when just slightly softened to the touch. The easiest way to get the seed out is to whack it with a knife, twist, and pull it out in one motion. Slice the flesh into tiny crosshatch squares right in the shell, and then squeeze it into the bowl. (I do this all the time when making my “minute guacamole”, because it can then be smashed with a spoon into the side of the bowl very easily and quickly.)

Add the lemon juice and plain yogurt into the bowl along with your favorite mix of spices… or try my crazy combination. I love to cook by adding different flavors until it just tastes right… just remember to use different spoons with each tasting. No double dipping people! J If making this into a salad dressing, just add more yogurt, lemon juice… or both.

I used an immersion blender to completely emulsify and thicken the dip, but any good blender should be fine. Of course the “smash-against-the-side-of-the-bowl-with-the-back-of-a-big-spoon” method also works… it just burns more calories.

Spoon into a pretty dish and refrigerate until ready to eat. Garnish with a contrasting seasoning like these (cracked red peppercorns in a mill and black carbon sea salt) that also serve to turn up the flavor.

I have to admit that I enjoyed this recipe so much that I would have eaten the whole thing by myself (guilt-free) had I been alone. Next time, I will be making so much more!

Happy Heartbeating!

Faithfully Yours,

Leigh

P.S. What are your favorite seasonings to add to dips & dressings? Tell me how you like to “turn up the flavor” in the comments section, and I may use them in a future recipe!

Living Faithfully ~ Embracing Creativity