free of gluten and top 9 allergens

Summer is here and that means grilling season is upon us. German potato salad is the perfect accompaniment with dinner from the grill.

Sliced red potatoes are tossed in a sweet and tangy dressing. Serve it warm or cold at your next backyard barbecue. It is insanely good…and no mayo!

Just like American potato salad, German potato salad has many variations. Different regions of Germany have their own distinct styles of potato salad. What Americans commonly think of as “German potato salad” is most typically associated with a salad from Southern Germany.

Best Potatoes

Red potatoes are our first pick for this salad. They hold their shape even after being tossed with add-ins and dressings. And we like the color that the skin adds to the finished potato salad. Look for potatoes that are uniformly sized so that they cook evenly when boiled. We go for small red potatoes that are about 2-inches in diameter.

Yukon golds, which generally hold their shape despite having a higher starch content, are another option.

mise en place

Most recipes for German potato salad include bacon and mustard. We made ours without bacon, but we include bacon as an option in the recipe.

As for the mustard, Joel has never included it in his recipe. I’m sure adding a tablespoon of good German or Dijon-style mustard wouldn’t hurt this salad a bit! But I’m not tinkering with Joel’s version…why mess with perfection?

Let’s Get Started

• If making your salad with bacon, cook bacon until crisp; drain and crumble. Reserve bacon and 1/4 cup of the drippings.
• Place whole potatoes in a pot of cold water. Turn heat on high. When water comes to a boil, lower heat to medium and simmer until the potatoes are fork tender, about 15-20 minutes. The cooking time depends on the size of the potatoes. Drain and set potatoes aside.
• Mix garbanzo bean flour, sugar, salt, celery seed, and pepper in a small bowl. Set aside.
• Heat vegetable oil (if omitting bacon) or the bacon fat in a sauté pan or dutch oven over medium heat. Add onions and celery to the pan and cook for 3 minutes, stirring occasionally.
• Add the flour mixture and cook for 1 minute, stirring frequently. Add apple cider vinegar and water and whisk together. Reduce heat to medium-low and gently simmer for 5 minutes, stirring occasionally.

• While the dressing is simmering, slice the warm potatoes into 1/4-inch rounds. You can also cut potatoes into chunks (about 3/4-inch cubes), especially if the potatoes are larger.
• Add potatoes and if making yours with bacon, add crumbled bacon. Be gentle when stirring the potatoes into the dressing, to avoid breaking and mashing them up. Cook for 1-2 minutes.

Serve warm, room temperature, or cold. But the flavors are best when allowed to sit at room temperature for at least 15 minutes.

Chef Joel’s Tips

• It’s best to add potatoes to the dressing while the potatoes are still warm. While warm the starch is open and the potatoes better absorb the dressing.
• Always start your potatoes in cold water before bringing to a boil. This allows for more even cooking and heat penetration from outside to inside. If you put potatoes directly into boiling water, the outsides will cook immediately and the insides may take longer, resulting in a potato salad that could have some hard and soft pieces.
• Boil the potatoes gently. Boiling rapidly will cause the potatoes to break apart, making for mushy spuds.

If you’re a fan of potato salad, be sure to check out our Creamy Potato Salad and Potato-Mac Salad.

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German Potato Salad

Author Your Allergy Chefs

Yield 6 Servings

Free of: gluten and top 9 allergens.

German potato salad with tender red potatoes and tangy dressing makes the ultimate back yard barbecue accompaniment.

Ingredients

2 pounds small red potatoes, scrubbed but not peeled

3 tbsp garbanzo bean flour

1/3 cup sugar

2 tsp salt

3/4 tsp celery seed

1/4 tsp black pepper

3 tbsp vegetable oil (if not using bacon)

1 cup diced onions

1 cup diced celery

3/4 cup apple cider vinegar

1/2 cup water

3 tbsp minced fresh parsley, garnish

6 slices bacon, optional

Instructions

1. If making your salad with bacon, cook the bacon in a large sauté pan or dutch oven until crisp; drain and crumble. Reserve bacon and 1/4 cup of the drippings.
2. Place the whole potatoes in a pot of cold water, covering the potatoes with at least 3-inches of water. Place the pot over high heat. When the water comes to a boil, reduce heat to medium and simmer until the potatoes are fork tender, about 15-20 minutes. After 10 minutes of cooking, periodically check for doneness by piercing the center of a potato with the blade of a paring knife. You might need to remove smaller potatoes from the water a little sooner and let larger potatoes cook a little longer. The cooking time will depend on the size of the potatoes. Drain and set potatoes aside.
3. Mix the flour, sugar, salt, celery seed, and pepper in a small bowl. Set aside.
4. Heat 3 tablespoons of vegetable oil (if making without the bacon) or the reserved bacon fat in a sauté pan or dutch oven over medium heat. Add onions and celery to the pan and cook for 3 minutes, stirring occasionally.
5. Add the flour mixture and cook for 1 minute, stirring frequently. Add the vinegar and water and mix with a wire whip. Reduce heat to medium-low and gently simmer for 5 minutes.
6. While the dressing is simmering, slice the potatoes into ¼-inch rounds. You can also cut potatoes into 3/4-inch cubes, especially if the potatoes are larger.
7. Add potatoes and if making with bacon, the bacon. Be gentle when stirring the potatoes into the dressing, to avoid breaking them up too much. Cook for 1-2 minutes, just until heated through. Remove from heat.
8. Serve warm, room temperature, or cold. The flavors are best when allowed to sit at room temperature for at least 15 minutes. This recipe yields 6 cups.

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free of gluten and top 9 allergens

With sweet corn in season, it’s time for corn chowder. Made with veggies, fresh summer corn, and chunks of tender potatoes, it’s hard not to resist warming up with a bowl.

Easy to make with either fresh or frozen corn, it’s a great chowder not only in summer, but year-round. Pureeing some of the corn kernels creates a creamy texture without having to add cream or flour.

mise en place

Fresh or Frozen Corn

Fresh or frozen corn can be used in making this delicious chowder.

When working with fresh corn, place the bottom of the corn on a cutting board and securely hold the pointed end upright. With a chef’s knife, carefully cut downwards on the ears of corn, removing the kernels. About 6 medium ears of corn will yield 3 cups of kernels.

Making the Chowder

• Sauté onions and celery for 5 minutes.
• Add corn and vegetable broth; simmer for 15 minutes. Transfer in batches to a blender and puree until smooth. We prefer a high speed blender over a food processor or an immersion blender as a blender does a better job of pureeing the corn kernels.
• Return puree to the saucepan.

• Add diced potatoes, rosemary, thyme, salt, pepper, additional corn and broth. Cook for 10 minutes, stirring occasionally. Add chopped red bell peppers and cook another 5 minutes.
• Portion into bowls and garnish with chives or parsley, if desired.

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Corn Chowder

Author Your Allergy Chefs

Yield 4-6 Servings

Free of: gluten and top 9 allergens.

A great chowder not only in the summer, but year-round.

Ingredients

2 tbsp vegetable oil

1 cup diced yellow onion

1/2 cup diced celery

1/8 tsp plus 1/2 tsp salt, divided

3 cups fresh (about 6 medium ears) or frozen corn kernels (thawed), divided (2 cups + 1 cup)

3 cups vegetable broth, divided (2 cups + 1 cup)

2 cups red potatoes, peeled and cut into 1/2-inch cubes

1 tsp minced fresh rosemary

1/2 tsp fresh thyme

1/4 tsp ground black pepper

1/2 cup diced red bell pepper

2 tbsp chopped chives or chopped parsley, optional garnish

Instructions

1. In a heavy 3-quart sauce pan, heat oil over medium heat. Add onions, celery, and 1/8 tsp salt and cook for 5 minutes, stirring occasionally.
2. Add 2 cups of corn. If the corn is fresh, cook for about 3-5 minutes, until corn starts to soften, stirring occasionally. If frozen and thawed, skip the 3-5 minute cook time. Pour in 2 cups of broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 15 minutes. Transfer in batches to a high speed blender and puree until smooth. We prefer a blender over a food processor or an immersion blender, as a blender does a better job of pureeing the corn kernels.
3. Return puree to sauce pan over medium-low heat. Add potatoes, rosemary, thyme, remaining ½ teaspoon salt, pepper, remaining 1 cup of corn and remaining 1 cup of broth. Cook for 10 minutes, stirring occasionally.
4. Add bell pepper and cook another 5 minutes until chowder is thick and creamy. The recipe yield is about 6-1/2 cups.
5. Garnish with chives or parsley, if desired.

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free of gluten and top 9 allergens

There’s nothing like fresh asparagus in the spring. We couldn’t let the season end without a creamy asparagus soup. This classic French soup is simple and made without heavy cream, yet still tastes as comforting and delicious as ever.

Snuggle up with the best asparagus soup. I know it’s hard to label any dish as the best when taste is subjective, but it’s definitely one of our favorites.

Steam or Roast the Asparagus?

We like steaming asparagus versus roasting for soup. However, if you’re having a special dinner and want to take this soup up a notch by adding an additional layer of asparagus, roast some for garnish.

To steam, cut the dry woody ends off of the asparagus, discarding or reserving for making stock. If the spears are thick, peel the bottom halves lightly with a vegetable peeler. Bring a large saucepan with about 2 inches of water to a boil over high heat. Place asparagus in a steamer basket and set in the pot of boiling water. Cover and reduce heat to medium. Steam for 3-5 minutes depending on the thickness of the asparagus, or until asparagus is crisp tender. Transfer the asparagus to an ice bath (bowl with ice and water) to stop the cooking process. When chilled, drain and set asparagus aside.

To roast, preheat oven to 400ºF and place asparagus on a baking sheet lined with parchment paper. Drizzle with a little olive oil, and season with salt and pepper. Toss to coat and roast for 5-10 minutes until the asparagus is crisp tender. Remove from oven and set aside.

Steps

• Sauté onions in vegan butter and vegetable oil for 8 minutes. Add garlic and cook for another minute.
• Stir in garbanzo bean flour and cook 1 minute. Slowly whisk in rice milk. When thickened, add veggie broth and simmer for 10 minutes.
• Add additional veggie broth and steamed asparagus. Simmer for 5 minutes.
• Transfer the soup in batches to a high speed blender. Blend each batch until smooth, about 20 seconds. Return soup to saucepan over medium heat. Add mustard, thyme, salt, pepper, and nutmeg; simmer for 2 minutes.

Serve with alternative sour cream, chives, and/or our bistro croutons.

This is one time we prefer to puree soup in a high speed blender rather than using an immersion blender, as asparagus can be very fibrous. The second batch of soup we made is pictured above with the croutons. We blended this batch for 30 seconds in our Vitamix. The first batch pictured at the beginning of the post was a half batch that was blended for the same time in a Blendtec. You can see the first batch is not as smooth…but that’s okay. It’s equally as good.

Chef Joel’s Tips

• Lemon thyme and common thyme look almost exactly alike. We have lemon thyme growing in the garden. However, it can be a challenge to find in the market. The 2 teaspoons of lemon thyme in this recipe can be replaced with 2 teaspoons of common thyme plus 1/2 teaspoon of lemon zest.
• Skimming off the scum and fat that often accumulates on the surface of soups and stocks is important to create a clean soup or stock. Skim with a mesh sieve or small ladle. If using a ladle, be careful not to remove too much of the liquid.

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Creamy Asparagus Soup with Lemon Thyme

Author Your Allergy Chefs

Yield 2-1/2 Quarts

Free of: gluten and top 9 allergens.

Comforting and delicious!

Ingredients

2 pounds fresh asparagus spears

4 tbsp vegan butter, such as Earth Balance Soy Free Buttery Sticks

4 tbsp vegetable oil

2 cups diced onions

1/8 tsp plus 1-1/2 tsp salt, divided

2 tbsp minced garlic

1/2 cup plus 2 tbsp garbanzo bean flour

2 cups rice milk

6 cups vegetable broth, divided (4 cups + 2 cups)

3 tbsp Dijon style mustard

2 tsp chopped lemon thyme (see recipe notes)

1/4 tsp ground white pepper

1/4 tsp ground nutmeg

Garnishes, optional

Sour cream, such as Follow Your Heart (contains: coconut)

Chives

Bistro croutons

Instructions

1. Rinse and cut the woody ends off of the asparagus, discard or save for making stock. If the spears are thick, peel the bottom halves lightly with a vegetable peeler. Bring a large saucepan with about 2 inches of water to a boil over high heat. Place asparagus in a steamer basket and set in the pot of boiling water. Cover and reduce heat to medium. Steam for 3 to 5 minutes (depending on the thickness of the asparagus), or until crisp tender. Transfer the asparagus to an ice bath (bowl of water and ice) to stop the cooking process. When chilled, drain and set asparagus aside.
2. Heat a large saucepan over medium heat. Add vegan butter and oil. When heated, add onions and 1/8 tsp salt. Cook for 8 minutes, without browning, stirring occasionally. Add garlic and cook for 1 minute.
3. Add flour and cook for 1 minute, stirring occasionally.
4. Increase heat to medium-high. Slowly whisk in rice milk. When thickened, add 4 cups of broth. When it comes to a boil, reduce heat to medium or medium-low (depending on stove) and simmer for 10 minutes, stirring occasionally. Skim the top of the soup occasionally to remove scum/foam that accumulates. Skimming off the scum and fat that often accumulates on the surface of soups is important to create a clean soup. Skim with a mesh sieve or small ladle. If using a ladle, be careful not to remove too much of the liquid.
5. Add remaining 2 cups of broth and reserved asparagus. Increase heat to medium-high. When soup comes to a low boil, reduce heat to medium and simmer for 5 minutes.
6. Transfer the soup in batches to a high speed blender, filling the blender only half full. Blend each batch until smooth, about 20-30 seconds, returning pureed soup to a saucepan over medium heat.
7. Add mustard, thyme, remaining 1-1/2 teaspoons of salt, pepper, and nutmeg. Simmer for 2 minutes and serve immediately with sour cream, chives, and/or croutons.

Notes

It can be a challenge to find lemon thyme in the market. The 2 teaspoons of lemon thyme in this recipe can be replaced with 2 teaspoons of common thyme plus 1/2 teaspoon of lemon zest.

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free of gluten and top 8 allergens

We love potatoes and haven’t had a potato salad we didn’t like. They’re all good, this non-traditional one included. Since we had leftover potatoes yesterday from Joel’s live Facebook class on knife skills, this was the perfect opportunity to make this salad.

Our recipe was inspired by a delicious potato salad from The Vegan Joint in West LA. We had to replicate it. The server told us the ingredients were potatoes, onions, red bell pepper, relish, vegenaise, Dash, brown sugar, and orange and lemon peel. Sounds pretty simple.

And here’s what we came up with…

mise en place

We gathered our ingredients and had everything but pickle relish and Dash. For any easy fix, we diced up some dill pickles and replaced Dash with Bragg Organic Seasoning. Bragg’s seasoning contains 24 herbs and spices, with lemon and orange peel being 2 of them. With that being said, we decided we didn’t need to zest the lemon.

With just 7 ingredients, we came up with a delicious salad!

Cooking the Potatoes

After washing, peeling and trimming russet potatoes, cut into uniform-sized pieces (1-inch cubes) to promote even cooking. If the pieces are too small they will absorb a large amount of water as they cook, making the final product soggy.

Add the potatoes to a saucepan and add enough cold water to cover them by several inches. Starting potatoes in cold water allows for more even cooking and heat penetration from outside to inside. Bring to a boil, then reduce to a simmer. Boiling potatoes rapidly will cause the potatoes to break apart, making for mushy spuds. Simmer for 6-8 minutes, or until fork tender.

Drain the potatoes in a colander. Potatoes should not be cooled in or under cold water, unlike most vegetables, as this can make them soggy. Spread out the cooked potatoes on a baking sheet to allow the steam to escape.

The Dressing

Mix allergy-friendly mayonnaise with a little brown sugar and Dash or Bragg Seasoning. Let sit, whisking occasionally, to allow the sugar to dissolve and seasonings to meld.

Assembly

Place the potatoes in a large bowl. Gently mash half of the potatoes, leaving half with chunks.

To the bowl of potatoes, add diced red bell pepper, diced onion, diced pickles or pickle relish, and the mayonnaise mixture. Gently stir to combine. It’s that easy!

So how did this compare to The Vegan Joint’s potato salad? Both salads are keepers. However, their salad had more liquid.

What Causes Watery Potato Salad?

• Potatoes weren’t drained completely.
• Potatoes were cooled under cold running water.
• Potatoes sweat as they cool. We suggest spreading cooked potatoes onto a baking pan after draining to allow the steam to escape.
• Did you also know you shouldn’t salt potatoes during cooking as the salt makes the potatoes seep water?

We hope you try it and see if it isn’t one of the best-tasting potato salads you have ever eaten!

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Creamy Potato Salad

Author Your Allergy Chefs

Yield 6-8 Servings

Free of: gluten and top 8 allergens.

Creamy and delicious, it’s one of the best-tasting potato salads!

Ingredients

2-1/2 pounds russet potatoes

1 cup allergy-friendly mayonnaise, such as Follow Your Heart Soy-Free Vegenaise

2 tbsp light brown sugar

2 tsp Dash Table Blend (or Bragg Organic Seasoning)

1/4 cup diced yellow onion (see recipe notes)

1/4 cup diced red bell pepper

1/4 cup diced dill or sweet pickles (or pickle relish)

Chives, chopped for optional garnish

Instructions

1. Wash, peel and trim the potatoes. Cut into 1-inch cubes (this will be approximately 6 cups) and place in a large saucepan. Add enough cold water to cover the potatoes by several inches. Bring to a boil over high heat. Reduce heat to medium and simmer for 6-8 minutes, or until fork tender.
2. Drain potatoes in a colander. Spread out onto a baking sheet to allow the steam to escape.
3. In a small bowl, mix mayonnaise with brown sugar and Dash. Let mixture sit, whisking occasionally, to allow the sugar to dissolve and seasonings to meld.
4. Place the cooled potatoes in a large bowl. Gently mash half of the potatoes, leaving half intact with chunks.
5. To the potatoes, add onion, red bell pepper, diced pickles or pickle relish, and the mayonnaise mixture. Gently stir to combine. This makes approximately 5 cups.
6. Refrigerate until you are ready to enjoy!

Notes

• Soaking chopped onions in ice water for at least 15 minutes mellows their flavor. The cold water keeps the onions super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will dissipate in the water.

 

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Citrus vinaigrette is bright, flavorful, and simple to make.

Even though bottled salad dressing is convenient, it’s expensive and often full of chemical additives, sugar, and salt. By making your own dressing, you know exactly what’s in it. And no preservatives here!

With citrus season in full swing, what a great time for a citrus vinaigrette…

Emulsification is Key

Oil and water don’t naturally mix. Forcing oil and vinegar to combine is called an emulsion, and we can do this in one of three ways.

1. Using a blender is an effective way of mixing oil and vinegar (emulsifying). Place all ingredients in a blender and blend for about 5 seconds.
2. Add all the ingredients to a mason jar, screw on the lid, and shake. The mason jar is perfect for storing any leftover dressing in the fridge.
3. Below, we combined fresh orange juice, zest, olive oil, parsley, maple syrup, red wine vinegar, mustard, and sea salt in a small bowl. While whisking, the oil was drizzled in slowly.

Ingredients

Mustard is an emulsifier and will help the process of mixing the oil with the orange juice and vinegar. Honey is also an emulsifier and can be substituted for the pure maple syrup, if desired.

You can use different vinegars. Balsamic and white wine vinegar are other good choices.

Cilantro makes a great substitution for the Italian parsley.

The Ratio

Most vinaigrettes call for 1 part vinegar to 3 parts oil. This is said to be the perfect ratio.

While that may be true, we try to cut back on oil whenever we can. Our formula includes fresh orange juice along with vinegar. Our ratio is about 1-1/2 parts vinegar & orange juice to 1 part oil. We find it healthier and just as delicious!

If you don’t use the dressing right away and the oil separates from the liquids, simply whisk or shake to recombine the vinaigrette before using.

How about dressing up your salad with Bistro Croutons?

Make It A Meal

• Top your salad with shredded chicken or allergy-friendly chicken tenders.
• For a delicious veggie option, top your salad with avocado and roasted beets.

If you like making your own dressings, try our Creamy Ranch Dressing.

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Citrus Vinaigrette

Author Your Allergy Chefs

Yield 6 Servings

Free of: gluten and top 8 allergens.

A bright, flavorful, and simple vinaigrette!

Ingredients

1/3 cup fresh orange juice

2 tbsp pure maple syrup (or honey)

1 tbsp minced Italian parsley

1 tbsp red wine vinegar

1 tbsp Dijon style mustard

1 tsp orange zest

1/2 tsp sea salt

1/8 tsp black pepper

1/4 cup high quality olive oil

Instructions

1. In a medium bowl, whisk together the orange juice, maple syrup, parsley, vinegar, mustard, zest, salt, and pepper. Slowly drizzle the olive oil in while whisking constantly. Pour into a mason jar or other container and store in the refrigerator. This makes a heaping 3/4 cup of dressing.

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plant-based and free of gluten and the top 8 allergens

Mellow acorn squash is roasted and pureed with onions, carrots, and an apple to create a smooth and delicious soup. And we love the combination of spices that highlight the sweet flavor of the squash.

Acorn squash two weeks in a row…Yes, it’s that good!

This healthy and easy soup starts with roasting the squash.

mise en place

• Cut the acorn squash in half crosswise and scoop out the seeds. A melon baller does the best job. Compost the seeds or save for roasting. Tossing the acorn squash seeds with a little olive oil and garlic salt and roasting them in the oven, makes for a delicious snack.

• Place squash, cut-side-down, onto a baking sheet lined with parchment paper or foil.

• Roast in oven at 400°F until the squash can be easily pierced with a fork, about 30-40 minutes. Cooking time may vary depending on size of squash. Remove from oven and allow to cool.
• Once cool, scoop flesh into a bowl and measure out 3 cups, composting or discarding the skin.
• In a large saucepan over medium-high heat, add a little olive oil. When oil is hot add onions, carrots, and apple and cook until tender, about 6-8 minutes.

• Next add the vegetable broth, ginger, sage, paprika, and cinnamon. Stir well and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add the reserved 3 cups of squash and simmer an additional 10 minutes.
• Remove saucepan from heat and puree, using an immersion blender or a blender. If using a blender, puree in batches.

• If the soup is too thick for your liking, thin with a little vegetable stock or water.

• Season with salt and pepper to taste. Garnish with chopped chives, if desired.

The Refrigerator Chef Strikes Again!

Most of our meals come from what’s in the fridge and pantry. Here’s what Joel put together using our leftover Roasted Acorn Squash Soup:

Middle Eastern Spiced Squash and Sweet Potato Soup

Ingredients

2 tablespoons Emerald Herb Oil (or 1 tablespoon olive oil)

½ cup thinly sliced red onions

½ cup dry white wine

2 cups Acorn Squash Soup

1 cup roasted sweet potato puree

1 cup vegetable broth

¼ cup nutritional yeast*

¼ tsp ground cumin

¼ tsp ground coriander

¼ tsp smoked paprika

¼ tsp curry powder

2 cups broccoli florets, steamed and chopped

½ tsp sea salt

1 tbsp apple cider vinegar or fresh lemon juice

Method

1. Heat the herb oil in a saucepan over medium heat. When the oil is hot, add the onions and cook for about 5 minutes. Add white wine and reduce by half.
2. Add Acorn Squash Soup, sweet potato puree, vegetable broth, nutritional yeast, cumin, coriander, paprika, and curry powder. Increase heat to medium-high and bring to a boil. When it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Add broccoli and heat through, about 2 minutes.
3. Remove from heat and season with salt and apple cider vinegar.

* Nutritional yeast is an excellent source or vitamins, minerals, and protein.

Enjoy the bonus recipe!

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Roasted Acorn Squash Soup

Author Your Allergy Chefs

Yield 4-6 Servings

Free of: gluten and top 8 allergens.

Not your everyday soup!

Ingredients

1 large acorn squash or 2 small (about 3 pounds)

3/4 tsp sea salt, divided (1/4 tsp + 1/2 tsp)

1/2 tsp ground black pepper, divided (1/4 tsp + 1/4 tsp)

1 tbsp olive oil

1 cup diced yellow onion

1 cup diced carrots (about 2 small)

1 cup diced granny smith apples (about 1 apple, peeled, cored, and diced)

1/2 tsp ground ginger

1/4 tsp dried sage

1/4 tsp smoked paprika

1/8 tsp ground cinnamon

4 cups vegetable broth

Chopped chives, optional garnish

Instructions

1. Preheat oven to 400-degrees F.
2. Cut the squash in half crosswise and scoop out seeds with a melon baller or spoon. Compost or set seeds aside for roasting (see recipe notes).
3. Line a baking sheet with parchment paper or foil. Spray the parchment with pan spray or rub with a little olive oil and sprinkle lightly with ¼ tsp salt and ¼ tsp pepper. Rub the squash, cut-side-down, on the baking sheet to coat cut side with oil and seasoning. Roast cut-side-down in oven until the flesh of the squash is easily pierced with a fork, about 30-40 minutes (cooking time depends on size of squash). Remove from the oven and allow to cool.
4. Once cool, scoop flesh into a bowl and measure out 3 cups, discarding or composting the skin.
5. In a large saucepan over medium-high heat, add oil. When oil is hot add onions, carrots, apple, and cook until tender, about 6-8 minutes.
6. Add ginger, sage, paprika, cinnamon, and vegetable broth. Stir well and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Add the 3 cups of reserved squash and simmer an additional 10 minutes.
7. Remove pot from heat and puree, using an immersion blender or a blender. If using a blender, puree in batches. If soup is too thick for your liking, thin with a little vegetable broth or water.
8. Season with ½ tsp salt and ¼ tsp pepper, or to taste. Garnish with chopped chives, if desired.

Notes

Roasted Acorn Squash Seeds

Transfer the seeds to a colander and rinse with cool water, picking out any remaining pulp. Drain well and blot dry with paper towels. Transfer to a rimmed baking sheet and use paper towels to remove any excess water. Drizzle the squash seeds with a little olive oil and season with garlic salt. Roast in a 325-degree oven for about 20 minutes.

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This soup is amazing. Healthy and chock-full of chicken, black-eyed peas, spinach, quinoa, onions, carrots, and celery. For a hearty and delicious plant-based soup, omit the chicken.

We love traditions surrounding the holidays. In the South, eating black-eyed peas on New Year’s Day is thought to bring good health and prosperity for the coming new year.

Here’s to a healthy, happy and prosperous 2020!

Call me superstitious, but I grew up on this tradition and my Mom never missed serving up black eyed peas on New Year’s Day…even though we weren’t from the South.

And you’ll want to have this perfect good-luck meal not only on New Year’s day, but all through the year.

Easy Steps

• In a large saucepan, sauté onions for 5 minutes. Add minced garlic and finely diced jalapeños and cook for another minute.
• Add chicken or vegetable broth, 2 bay leaves, and fresh thyme sprigs and bring to a boil over medium-high heat. Add quinoa, celery, and carrots and reduce heat to medium-low. Cover and simmer for 15 minutes or until quinoa is cooked and veggies are crisp tender.
• Discard bay leaves and thyme sprigs.
• Add shredded chicken (or omit for a hearty plant-based option), spinach, cilantro, and mint. Simmer uncovered for 5 minutes, until the spinach is slightly wilted and chicken is heated through.
• Ladle the soup into bowls. Garnish with cilantro and serve with lime wedges.

Squeeze that lime!

Healthy and refreshing! Enjoy with a side of Sweet Potato Cornbread.

Chef Joel’s Tip

Some batches of quinoa can have a bitter taste due to quinoa’s natural coating, called saponin. This natural coating protects the grains from being eaten by birds.

However, much of the quinoa sold in the U.S. is pre-washed before it’s packaged. If the package does not state pre-washed, for the best flavor, rinse quinoa before cooking.

Check out this small colander for rinsing quinoa, rice, and other small grains.

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Chicken, Quinoa and Black-Eyed Pea Soup

Author Your Allergy Chefs

Yield 6-8 Servings

Free of: gluten and top 8 allergens.

The perfect good-luck meal!

Ingredients

1 tbsp grapeseed oil

1 cup yellow or white onions, small dice

1/4 tsp salt

2 tbsp minced garlic

2 tbsp jalapeno pepper, seeded and finely chopped

2 quarts low sodium chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1/2 cup uncooked quinoa, rinsed (see recipe notes)

1/2 cup celery, small dice (see recipe notes)

1/2 cup carrots, small dice

4 cups cooked shredded chicken

2 (15-ounce) cans black eyed peas, drained and rinsed

6 ounces fresh baby spinach, roughly chopped (about 8 cups packed, then chopped)

1/2 cup loosely packed cilantro leaves, roughly chopped

1 tbsp chopped fresh mint

1 lime, cut into 6 wedges

Instructions

1. Heat oil in a large saucepan over medium heat. Add onions and salt and cook for 5 minutes, stirring occasionally. Add garlic and jalapeños and cook an additional 30 seconds.
2. Pour in broth and increase heat to medium-high. When the broth comes to a boil, add bay leaves, thyme, quinoa, celery, and carrots. Return to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, until quinoa is cooked and vegetables are crisp tender.
3. Discard bay leaves and thyme sprigs.
4. Add chicken, black eyed peas, spinach, cilantro, and mint. Simmer, uncovered an additional 5 minutes, until the chicken is heated through and spinach is slightly wilted.
5. Ladle into bowls and garnish with additional cilantro, if desired. Serve with lime wedges.
6. Enjoy with a side of Sweet Potato Cornbread!

Notes

• Quinoa’s natural coating, called saponin, can make it taste bitter or soapy. Much of the quinoa sold in the U.S. is pre-washed before it’s packaged. If not, for best flavor, rinse before using.
• Small dice cuts measure 1/4-inch x 1/4-inch x 1/4-inch.
• Recipe yield: approximately 12 cups.
• Make Mine Veggie: For a delicious plant-based option, use vegetable broth and omit the chicken.

Courses Soups & Salads

The post Chicken, Quinoa and Black-Eyed Pea Soup appeared first on Your Allergy Chefs.

free of gluten and top 8 allergens

This creamy potato soup is loaded with chunks of tender, hearty potatoes. Easy to make and absolutely delicious with or without toppings!

Oh…and no cream or flour required!

So load it up with your favorite toppings for the ultimate in comfort food.

Loaded potato soup is popular, but read more to check out our favorite!

mise en place

How to Make Creamy Potato Soup

1. Heat oil in a 3-quart saucepan over medium heat. Add chopped onion and diced celery. Cook until tender, about 5 minutes.
2. Add minced garlic and cook another 30 seconds.
3. Sprinkle with finely chopped fresh rosemary. Stir in vegetable broth, cubed russet potatoes, and a bay leaf. Increase heat to medium-high. When the soup comes to a boil, reduce to medium-low and simmer until potatoes are tender when pierced with a fork or knife, about 10 minutes. Remove and discard the bay leaf.
4. Turn off the heat and using an immersion blender, puree the soup leaving half of the potato cubes intact. (Alternately you can also puree in a blender. Allow to cool slightly. Scoop out about half of the soup and pour into a blender. Process until smooth, returning to the saucepan with the un-pureed soup.)

We like russets because their starch content makes the liquid in the soup thicken quickly and become creamy. If not overcooked, the potatoes will hold their shape beautifully. Be sure that you don’t rapidly boil when cooking, but just simmer over medium-low heat.

Toppings for Creamy Potato Soup

• Emerald Herb Oil
• Bacon bits or plant-based bacon
• Cheddar Shreds
• Green onions or chives
• Allergy-friendly sour cream
• Gluten-free croutons
• French-fried gluten-free onions
• Bistro croutons

Top your soup your way! If you want all the flavors of a loaded baked potato, add bacon or plant-based bacon and alternative sour cream.

We recently posted Joel’s favorite emerald herb oil, which he uses in so many recipes. Well, this creamy potato soup was no exception. It’s true. As long as herb oil is in the fridge, watch out.

our favorite!

Well, the soup is sooooo delicious with cheddar shreds and green onions. However, the finishing swirl of emerald herb oil adds a whole new dimension of flavor! Wow!

And a drizzle of oil is an easy way to go from everyday to gourmet.

Your Allergy Chefs are participants in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

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Creamy Potato Soup

Author Your Allergy Chefs

Yield 4-6 Servings

Free of: gluten and top 8 allergens.

All the flavors of a loaded potato in this comforting soup!

Ingredients

2 tbsp vegetable oil

2 cups chopped onion

1 cup diced celery

1 tbsp minced garlic

1 tsp finely chopped fresh rosemary

4 cups vegetable broth

4 cups russet potatoes, peeled and cut into 3/4-inch cubes (about 1-1/2 pounds)

1 bay leaf

Garnishes, optional

1/4 cup Emerald Herb Oil

1 cup cheddar-style shreds

1/2 cup chopped, cooked bacon

1/4 cup sliced green onions

Alternative sour cream

Instructions

1. Heat the oil in a 3-quart saucepan over medium heat. Add the onions and celery. Cook until tender, about 5 minutes.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Sprinkle the rosemary over the vegetables. Stir in the broth, potatoes, and bay leaf. Increase heat to medium-high. When soup comes to a boil, reduce heat to medium-low. Simmer for 10 minutes, or until potatoes are tender when pierced with a fork. Remove and discard the bay leaf.
4. Turn off heat. Using an immersion blender, puree the soup leaving half of the potato cubes intact. Alternately you can also puree in a blender. Allow to cool slightly. Scoop out about half of the soup and pour it into blender. Blend until smooth. Use caution when blending hot soup, and always blend on the lowest possible setting. Pour it back into the pot with the un-pureed soup.
5. Return the soup to medium heat, stirring occasionally until the soup is heated through.
6. Serve and garnish as desired. The soup is delicious garnished with cheese and green onions. However, a finishing swirl of emerald herb oil adds a whole new dimension of flavor.

Notes

We like russets because their starch content makes the liquid in the soup thicken quickly and become creamy. If not overcooked, the potatoes will hold their shape beautifully. Be sure that you don’t rapidly boil when cooking, but just simmer over medium-low heat.

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The post Creamy Potato Soup appeared first on Your Allergy Chefs.

This creamy ranch dressing is so special that it deserves its own post.

America’s favorite dressing goes beyond salads and raw veggies. From baked cauliflower to chicken nuggets, and from pizza, potato skins and smashed potatoes to replacing mayo in potato salad, the possibilities are endless.

Ranch dressing that’s oh so delicious and oh so good for you!

As we mentioned in a recent post for our Southwestern Wedge Fully Loaded, the ingredients of most store bought ranch dressings include not only lots of dairy, but MSG, high fructose corn syrup, modified food starch, less than 2% of natural flavor, and so much more processed stuff.

It just makes sense to make our own!

The dressing is super easy to make. However, you have to allow about 6 hours for soaking the raw sunflower seeds in a small bowl covered with lukewarm filtered water.

You could skip the step of soaking the seeds, but you won’t want to. Let’s talk about why.

Nuts and seeds have high amounts of enzyme inhibitors which protect these foods from sprouting prematurely, but which also give nuts and seeds a bitter flavor and make digesting them difficult.

Soaking nuts and seeds has so many benefits, such as:

• neutralizing the enzymes allowing for proper digestion
• encouraging the production of beneficial enzymes
• removing and reducing phytic acid and tannins
• increasing amounts of vitamins, especially B vitamins
• enabling their many nutrients to be more easily absorbed by the body

Depending on the nut or seed, different soaking times are required, which may vary from 2 to 12 hours.

Why Raw?

It’s important to only soak nuts and seeds that are raw, as those that have been roasted or heated at high temperatures loose many of their enzymes and nutrients.

Also, it’s good to choose organic nuts and seeds when possible, simply because if not they are likely to have been treated with chemicals.

When the seeds are done soaking, drain out the soak water and discard. Thoroughly rinse the seeds. The soaking step can be done up to a day in advance. After draining and rinsing, store soaked seeds in the fridge until you’re ready to make the dressing.

Ready?

Transfer seeds to a high-speed blender. Add hemp seeds, water, olive oil, lemon juice, nutritional yeast flakes, coconut aminos, and white wine vinegar. Start blending on low and gradually increase speed. Blend until smooth and creamy, about 45-60 seconds.

Health food stores and markets such as Whole Foods and Sprouts carry hemp seeds, nutritional yeast flakes, and coconut aminos. If you can’t find these products in your area, they are available online.

Transfer to a medium bowl and whisk in garlic, dill, parsley, chives, paprika, and a little salt and pepper. Cover and place in the fridge until ready to serve.

Enjoy…with endless possibilities, including our Southwestern Wedge Fully Loaded!

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Creamy Ranch Dressing

Author Your Allergy Chefs

Yield 1 1/2 Cups

Free of: gluten and top 8 allergens.

America’s favorite salad dressing!

Ingredients

1/4 cup raw sunflower seeds + water to cover

1 clove garlic, peeled

1/2 tsp salt, divided (1/4 tsp + 1/4 tsp)

1/2 cup hemp hearts (shelled hemp seeds)

1/2 cup water

1/4 cup olive oil

2 tbsp fresh lemon juice

1 tbsp nutritional yeast flakes

2 tsp raw coconut aminos

1 tsp white wine vinegar

1 tbsp minced fresh dill

1 tbsp minced fresh Italian parsley

2 tsp minced fresh chives

1/4 tsp smoked paprika

1/8 tsp black pepper

Instructions

1. Soak the sunflower seeds in a bowl of lukewarm filtered water to cover at room temperature for 6 hours, or up to 8 hours. The water should be at least double in volume as the amount of seeds. Drain and rinse well.
2. Smash garlic clove with blade of knife. Sprinkle first ¼ tsp salt over garlic. Mash into a paste with a fork. Set aside.
3. Transfer sunflower seeds to a high-speed blender with hemp seeds, water, olive oil, lemon juice, nutritional yeast flakes, coconut aminos, and vinegar. Start blending on low and gradually increase speed. Blend until smooth and creamy, about 45-60 seconds.
4. Transfer to medium bowl, and whisk in reserved garlic, remaining ¼ tsp salt, dill, parsley, chives, paprika, and pepper. Cover and place in refrigerator until ready to serve. This makes a scant 1 ½ cups.

Notes

• Nuts and seeds have high amounts of enzyme inhibitors. This is a reason that unsoaked, they are hard to digest. Soaking neutralizes the enzymes allowing for proper digestion.

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The post Creamy Ranch Dressing appeared first on Your Allergy Chefs.

plant-based and free of gluten and top 8 allergens

This classic salad begins with a wedge of iceberg lettuce that’s smothered in creamy ranch dressing, with avocado, tomatoes, onions, beans, corn, cheeze, and croutons. The toppings are endless.

Did you know that ranch dressing has double the sales of any dressing, leaving vinaigrettes and blue cheese in the dust? If you take a look at the ingredients of most store bought ranch dressings, you’ll notice not only lots of dairy, but there’s also MSG, high fructose corn syrup, modified food starch, less than 2% of natural flavor, and so much more processed stuff.

Let’s fix that and make our own!

The classic wedge, still popular at steakhouses and many other restaurants, consists of crunchy iceberg lettuce, bacon and blue cheese dressing. We gave our salad a Southwestern spin with ranch dressing, using ingredients we had on hand.

Saturday was 105 degrees here in the valley. We didn’t want to crank up the oven, so this salad was the perfect solution and so much fun!

mise en place for ranch dressing

The dressing is super easy. However, you have to allow time for soaking the sunflower seeds. We soaked the seeds covered in water for about 6 hours. Would the recipe work without soaking the seeds? Yes, but…

Nuts and seeds have high amounts of enzyme inhibitors. This is a reason that unsoaked, they are hard to digest. Soaking neutralizes the enzymes allowing for proper digestion.

When the seeds are done soaking, drain out the soak water and discard the water. Thoroughly rinse the seeds. This step can be done a day in advance. Store soaked seeds in the fridge until you’re ready to make the dressing.

Transfer sunflower seeds to a high-speed blender adding hemp seeds, water, olive oil, lemon juice, nutritional yeast, coconut aminos and vinegar. Start blending on low and gradually increase speed. Blend until smooth and creamy, about 45-60 seconds.

Transfer to a medium bowl. Whisk in garlic, dill, parsley, chives, paprika, and a little salt and pepper. Cover and place in the fridge until ready to serve.

Bad Rap

We know iceberg gets a bad rap, but all lettuce is good for you, even iceberg. Though it’s not as nutrient dense as kale or romaine, it still contains vitamins, it’s hydrating, and it’s definitely not junk food. It’s actually high in vitamin A and potassium.

mise en place for wedge salad

Start with a full head of iceberg lettuce. Remove any brown or wilted outer leaves. Cut the head in half from top to bottom through the stem, leaving the core intact.

Cut each half in half again. Rinse the wedges with water and pat dry with paper towels. Carefully cut the core from each piece and place on separate salad plates or bowls, cut side up.

If you’d like, cut a little from the top as we did below, to form a flat base which will help the toppings from sliding off.

Spoon the desired amount of dressing over each wedge and sprinkle with tomatoes, corn, black beans, cheddar cheeze, avocado, and red onions. Add more dressing, as desired.

Add croutons that meet your dietary needs, or make a batch of our Bistro Croutons.

Let’s have a wedge party!

For a nice dinner party presentation, slice a head of iceberg in half, and then into 6 wedges instead of 4. On a large platter, arrange the wedges, cut side up in a circle around a jar of dressing. Top the wedges with your favorite toppings. Guests can help themselves to a wedge and load it with dressing.

It’s a fun salad that can be prepared in advance.

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Southwestern Wedge Fully Loaded

Author Your Allergy Chefs

Yield 4 Servings

Free of: gluten and top 8 allergens.

It’s cold, crunchy, delicious and fun to eat!

Ingredients

Ranch Dressing

1/4 cup raw sunflower seeds + water to cover

1 clove garlic, peeled

1/2 tsp salt, divided (1/4 tsp + 1/4 tsp)

1/2 cup hemp hearts (shelled hemp seeds)

1/2 cup water

1/4 cup olive oil

2 tbsp fresh lemon juice

1 tbsp nutritional yeast

2 tsp raw coconut aminos

1 tsp white wine vinegar

1 tbsp minced fresh dill

1 tbsp minced fresh Italian parsley

2 tsp minced fresh chives

1/4 tsp smoked paprika

1/8 tsp black pepper

Salad

1 head iceberg lettuce

1 cup cherry tomatoes, quartered

1 cup frozen corn, thawed and drained

1 cup canned black beans, drained and rinsed

1 cup grated cheddar cheeze

1 cup Bistro Croutons, or store bought

1 medium avocado, diced

1/4 cup diced red onion, soaked in ice water for 10-15 minutes (see recipe notes)

Instructions

1. For the dressing, soak the sunflower seeds in a bowl with water to cover for 6 hours, or up to 8 hours. Drain and rinse well.
2. Smash garlic clove with blade of knife. Sprinkle ¼ tsp salt over garlic. Mash into a paste with a fork. Set aside.
3. Transfer sunflower seeds to a high-speed blender with hemp seeds, water, olive oil, lemon juice, nutritional yeast, coconut aminos, and vinegar. Start blending on low speed and gradually increase speed. Blend until smooth and creamy, about 45-60 seconds.
4. Transfer to medium bowl, and whisk in reserved garlic, ¼ tsp salt, dill, parsley, chives, paprika, and pepper. Cover and place in refrigerator until ready to serve. This makes a scant 1 ½ cups.
5. For the salad, remove the brown and wilted outer leaves from the head of lettuce. Cut in half from top to bottom through the stem, leaving the core intact. Each half will be cut in half again. Rinse the wedges with water and pat dry with paper towels. Carefully cut the core from each piece and place on separate salad plates, cut side up.
6. Spoon the desired amount of dressing over each wedge. Top each wedge with tomatoes, corn, black beans, cheeze, croutons, avocado, and red onion. Drizzle more dressing as desired.

Notes

• Soaking chopped onions in ice water mellows their flavor. The cold water keeps the onions super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will dissipate in the water.
• Nuts and seeds have high amounts of enzyme inhibitors. This is a reason that unsoaked, they are hard to digest. Soaking neutralizes the enzymes allowing for proper digestion.

Courses Soups & Salads

The post Southwestern Wedge Fully Loaded appeared first on Your Allergy Chefs.