vegan and free from gluten and top 9 allergens

Made with mashed potatoes and peas, these croquettes are the perfect way to put some spark into those leftover mashed potatoes.

This popular Italian street food is traditionally deep fried, but for a healthier option that’s even better, we air-fry.

Leftover mashed potatoes never tasted so good!

Croquette Ingredients

• Mashed potatoes – leftover or fresh
• Diced onions – caramelized in vegan butter and olive oil
• Peas
• Minced garlic
• Spices – curry powder and cumin
• Seasoning – a little salt
• Gluten free bread crumbs

Sauce Ingredients

• Mango chunks – fresh or frozen and thawed
• Light brown sugar
• Coconut aminos
• Lime juice
• A little spice – sriracha
• Seasoning – garlic powder

Here’s a link to our Best Ever Mashed Potatoes.

Crispy yet creamy, round or cylinder shaped, these croquettes are a winner. Besides, who can resist a good spud, regardless of how it has been transformed.

Print

Potato and Pea Croquettes with Mango Sauce

Author Your Allergy Chefs

Yield 12 Croquettes

Free of: gluten and top 9 allergens.

Leftover mashed potatoes never tasted so good!

Ingredients

Mango Sauce

2 cups mango chunks, fresh or frozen and thawed

1 tablespoon light brown sugar

2 teaspoons coconut aminos

2 teaspoons fresh lime juice

1 teaspoon sriracha

1/2 teaspoon garlic powder

Croquettes

1 tablespoon buttery sticks (such as Earth Balance Soy Free)

2 teaspoons olive oil

1 yellow onion, diced

1 teaspoon kosher salt, divided

2-1/2 cups cold mashed potatoes (about 5 medium potatoes)

3/4 cup frozen peas, thawed

2 teaspoons curry powder

1 teaspoon minced garlic

1/2 teaspoon ground cumin

1 cup gluten-free bread crumbs (such as Ian’s panko breadcrumbs)

Instructions

1. Combine all ingredients for the mango sauce in a high speed blender. Blend until smooth, about 30 seconds. Pour into a small serving bowl and refrigerate until needed. This makes about 1-1/4 cups.
2. Heat buttery sticks and oil in a medium saucepan or skillet over medium heat until melted and sizzling. Add diced onion and cook, stirring often, until onions start to soften. Reduce heat to medium-low and continue to cook, stirring often, until caramelized (golden and a jam like consistency), about 20-25 minutes. After 10 minutes of cooking, sprinkle ½ teaspoon salt over onions. Measure out ½ cup of caramelized onions and set aside. Reserve remaining onions for other uses, such as pizza, pasta, or soups.
3. In a medium bowl, combine mashed potatoes, ½ cup caramelized onions, peas, curry powder, garlic, cumin, and remaining ½ teaspoon salt. Mix well.
4. Portion potato mixture into 12 balls or cylinders. We like to portion using a #20 scoop or disher, often designated with a yellow handle.
5. Preheat air fryer to 390-degrees F.
6. Place breadcrumbs in a small bowl. Roll each croquette into breadcrumbs, coating well. Lightly spray each croquette and air fryer basket with vegetable or olive oil spray.
7. Place croquettes in a single layer in basket and air fry for 8-10 minutes, or until golden brown. Depending on the size of your air fryer, you may need to fry in 2 batches, being careful not to crowd basket.
8. Serve with mango sauce or a sweet chutney and a mixed green salad. The mango sauce doubles as a salad dressing for this dish.

Notes

We prefer Ian’s panko breadcrumbs. When we shopped they were out of stock, so for this recipe we used another gluten free brand.

Courses Starters

The post Potato and Pea Croquettes with Mango Sauce appeared first on Your Allergy Chefs.

free of gluten and the top 8 allergens

Traditional baba ganoush is vegan and allergy-friendly. In it’s most basic form, this middle eastern dish is made with eggplant, tahini, olive oil, lemon juice, garlic, and salt. We’ve added a little ground cumin and smoked paprika to kick it up a notch.

When you get it right, baba ganoush is smooth, smoky, and irresistible.

It’s time to bring out your favorite dippers…

You can use baba ganoush like you would hummus, as a dip or spread. It’s a great party appetizer for everyone, including those on special diets.

And wow! Have you seen B-Free’s allergy-friendly pita bread? We find B-Free products at Ralphs, whose parent company is Kroger. If you have trouble finding the product near you, it is available online.

The first step is choosing eggplant that are shiny and smooth, and feel heavy for their size. Large eggplant usually contain more seeds, which can affect the texture. Smaller eggplant tend to be more intensely flavored and have fewer seeds than larger eggplant. Use eggplant that is not overripe, as overripe eggplant tastes more bitter.

ingredients

Roasting

Line a large, rimmed baking sheet with parchment paper. Lightly brush the eggplant with olive oil and place on prepared baking sheet. Set on a rack in the upper third of oven and roast until the interior is very tender, about 50-60 minutes. You’ll be able to hear the eggplant sizzling in its skin. When removed from the oven the skin will collapse.

When the eggplant are cool to the touch, cut off each stem. Slit each eggplant lengthwise through the top. Scoop out the flesh and transfer to a food processor, discarding the skin.

Add tahini, olive oil, lemon juice, garlic, and salt. It’s wonderful with just these basic ingredients. If desired, add a little smoked paprika and ground cumin which lend to a smoky flavor. Blend for about 10-15 seconds until the mixture is smooth and creamy. Taste and add additional lemon juice, as desired.

We made 2 batches. The photo below is with the paprika and cumin. This batch was blended a little longer, about 15 seconds.

The second batch (shown below) was made with just the basic ingredients of roasted eggplant, tahini, olive oil, lemon juice, garlic, and salt. We blended this batch less, for a chunkier texture and garnished with chopped Italian parsley.

Both batches were yummy! It’s a toss-up on which one is our favorite. Joel likes the paprika and cumin in the first batch, and the chunky texture of the second batch. I love ’em both!

Enjoy with allergy-friendly pita bread or sliced baguette, and fresh veggies.

Chef Joel’s Tip

The garlic can be replaced with raw minced garlic. However, raw garlic has a stronger, pungent and heated taste. Garlic mellows and sweetens considerably with roasting and compliments the smokiness of the eggplant.

To roast the garlic, peel and discard the loose layers of one bulb, leaving cloves intact. With a sharp knife, cut 1/4 to 1/2-inch from the top (which looks like the tail) to expose cloves. Drizzle the exposed head with a little olive oil and rub the oil over the cut exposed cloves. Tightly wrap the bulb in foil and bake for about 30-40 minutes, until the cloves are soft.

You only need 2 teaspoons of roasted garlic, so you’ll have a little extra to add to pasta dishes or to spread over a toasted baguette. Yum!

For another great appetizer, try our White Bean Dip.

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.

Print

Baba Ganoush

Author Your Allergy Chefs

Yield 2 Cups

Free of: gluten and top 8 allergens.

This baba ganoush is smooth, smoky, and irresistible.

Ingredients

2 small-medium eggplants (about 2 pounds)

3 tbsp tahini

2 tbsp olive oil

2-3 tbsp fresh lemon juice

2 tsp roasted garlic, or 2 garlic cloves, minced (see recipe notes)

1/2 tsp sea salt

1/4 tsp ground cumin, optional

1/8 tsp smoked paprika, optional

2 tbsp chopped Italian parsley, garnish

Instructions

1. Preheat oven to 400-degrees F. Lightly brush eggplant with olive oil. Place on a rimmed baking sheet lined with parchment paper or foil. Place on a rack in the upper third of the oven and roast for 50-60 minutes until the eggplant are soft when pierced with a fork or knife. The eggplant will shrivel and collapse slightly after removing from oven.
2. When the eggplant are cool to the touch, cut off each stem. Slit each eggplant lengthwise. Scoop out the flesh and transfer to a fine mesh strainer to drain off excess liquid, discarding the skin. This method takes up to an hour. A quick 30 second method is to lay the chunks of eggplant in a salad spinner, and gently spin a couple of times. 
3. Add the tahini, olive oil, lemon juice, garlic, salt, paprika (if desired), and cumin (if desired). Blend for about 10-15 seconds until the mixture is smooth and creamy. Adjust the blending time according to the texture you prefer. For example, blend for a shorter time if you like more texture. Taste and add additional lemon juice, as desired.
4. Garnish with parsley. Enjoy with allergy-friendly pita bread or baguettes, and fresh vegetables.

Notes

To roast the garlic, peel and discard the loose layers of one bulb, leaving cloves intact. With a sharp knife, cut 1/4 to 1/2-inch from the top (which looks like the tail) to expose cloves. Drizzle the exposed head with a little olive oil and rub the oil over the cut exposed cloves. Tightly wrap the bulb in foil and bake for about 30-40 minutes at 400-degrees F, until the cloves are soft.

 

Courses Starters

The post Baba Ganoush appeared first on Your Allergy Chefs.

free of gluten and top 8 allergens

Tomato bread is served absolutely everywhere in Barcelona and is probably the most famous tapa in all of Catalonia.

It’s made with just 5 simple quality ingredients: crusty country-style bread, raw garlic (optional), fresh ripe tomatoes, fragrant olive oil, and sea salt. The best dishes are often the simplest!

Join us as we share recipes for the authentic Catalan Tomato Bread (Pa Amb Tomaquet) and our version.

Move over bread and butter…

Last year when we were in Barcelona, tomato bread was served everywhere. It looked so fun, but we had to let it go, since we never found any gluten-free. This year we again saw so many people enjoying this crazy simple bread. We were excited and knew it would just be a matter of time before we were home and could try this wonder of a tapa…gluten-free.

The Bread

Choose a good crusty country-style bread or baguette. If gluten is not an issue, you have lots of options. If it is, don’t worry as the options for us have gotten so much better!

We drive down to Rising Hearts Bakery in Culver City, California once a month to stock up on their goodies. We love tomato bread using their baguettes! Check out their website, as they have an online delivery service. However, shipping can get a little pricey on items that require overnight delivery.

We really miss New Cascadia Bakery in Portland, Oregon. Their gluten-free bakery makes amazing hearth breads and rustic baguettes that are allergy-friendly. If you’re in the Portland area, this is the bread! If not, check out their website for their online delivery service.

Schar’s is another popular gluten-free brand. Their products are available online and in our area at Sprouts Farmers Market. If soy is not an issue, check out Schar’s baguettes.

Schar’s bread is featured in our photos. However, when we were developing our spin on the recipe, we used Rising Heart’s baguettes…yum! Our best suggestion is to choose the bread that meets your needs.

Catalan Tomato Bread

With all respect to the traditional Pa Amb Tomaquet, we’re excited to share this favorite.

• Toast bread slices.
• Take a clove of garlic, cut in half lengthwise, and rub in cut side down all over the top of each slice of toasted bread.
• Follow by rubbing a tomato half cut side down all over the top of the bread, allowing most of the pulp to be absorbed by the bread.
• Give a quick drizzle of high-quality olive oil.
• Sprinkle with desired amount of sea salt.
• Serve immediately as tomato bread can get soggy quickly.

2 Ways to Serve

Assemble this yourself in the kitchen, or provide your guests with halved garlic cloves, halved tomatoes, olive oil, a bowl of sea salt, and let them do the work.

Tomato Bread is best grilled or toasted and served in batches.

Here’s an example of providing fun for your guests with everything they need to put together their own tomato bread.

Barcelona is one of our favorite cities. Below is tomato bread being produced in the mercado for the masses. This worker has an assembly line going and is spooning pureed tomatoes on dozens of pieces of toast. Cool!

This quick and easy way of producing tomato bread for large numbers led to our take on this delicious tapa.

mise en place

Our Spin on Tomato Bread

Trim both ends of Roma tomatoes. Cut in half crosswise.

In a medium bowl combine tomatoes, Emerald Herb Oil, and garlic. Toss gently to coat tomatoes. Lay the tomatoes cut side up in a single layer on a rimmed baking sheet lined with aluminum foil or a silpat. Drizzle with a little additional herb oil.

Roast in an oven preheated to 425-degrees F for 20 minutes. Lower the heat to 250-degrees F and continue to cook for another 20 minutes.

The finished tomatoes will shrink in size by about half and will look slightly shriveled. Remove from oven and let cool slightly.

When tomatoes are cool to the touch, remove the skins which will slide right off. Place tomatoes and any juices in a food processor or blender.

Pulse several times until a nice texture is achieved.

By the way, this sauce is a great match for pasta or pizza.

Prepare a grill, oven, cast iron skillet, or toaster for toasting the bread. It’s important that the bread is nice and crispy to stand up to the sauce.

Spread the top of each slice of toasted bread with a tablespoon of roasted tomato sauce and serve immediately.

You can also present the bread and roasted tomato sauce on a platter for your family or guests to prepare a slice or two for themselves.

Another great idea for game day. Enjoy!

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.

Print

Tomato Bread

Author Your Allergy Chefs

Yield 12 toasts

Free of: gluten and top 8 allergens.

The best dishes are often the simplest!

Ingredients

1 pound Roma or plum tomatoes, both ends trimmed, and cut in half crosswise

3 tablespoons Emerald Herb Oil, divided (2 tbsp + 1 tbsp)

2 tsp minced garlic

12 large slices of a gluten-free sourdough round or other country-style bread or baguette

Instructions

1. For the roasted tomatoes, preheat oven to 425-degrees F. Line a rimmed baking sheet with aluminum foil or a silpat.
2. In a medium bowl combine tomatoes, first 2 tablespoons of herb oil, and garlic. Toss gently to coat tomatoes well.
3. Lay the tomatoes, cut side up in a single layer on prepared baking sheet. Drizzle with any remaining oil/garlic from the bowl and the last tablespoon of herb oil. Roast for 20 minutes. Drop heat to 250-degrees F and continue to cook for another 20 minutes.
4. The finished tomatoes will shrink in size by about half and will look slightly shriveled. Remove from oven and let cool. When tomatoes are cool to the touch, remove the skins which will slide right off.
5. Place tomatoes and the juices in a blender. Pulse several times until a nice texture is achieved. Set aside.
6. Prepare a grill, oven, cast iron skillet, or toaster for toasting the bread.
7. Cut bread into 3/4-inch slices. If using a baguette, cut on a long diagonal.
8. Working in batches, grill bread on lightly oiled grill rack over medium heat to achieve grill marks, about 1-2 minutes on each side. You can also bake the bread at 400-degrees F until toasty and golden. Baking time will depend on the type and thickness of your bread. Another option is to grill the bread over medium heat in a lightly oiled cast iron skillet, about 1-2 minutes on each side. You can also pop in the toaster. It’s important that the bread is nice and crispy to stand up to the sauce.
9. Spread the top of each slice with a tablespoon of roasted tomato sauce and serve immediately. You can also present the bread and roasted tomato sauce on a platter for your family or guests to prepare a slice or two for themselves.

Notes

Traditional Catalan Tomato Bread

Ingredients

12 large slices of a sourdough round or other country-style bread or baguette 

6 garlic cloves, halved lengthwise

3 ripe fresh tomatoes, halved crosswise

4-6 tbsp Spanish extra-virgin olive oil

Coarse sea salt to taste 

Method

1. Toast the bread as instructed in the above recipe.
2. Remove bread from heat and immediately rub top side of each slice with cut side of a garlic half, using one garlic half for 2 slices of bread. Then rub with cut side of a tomato half, using 1 tomato half for 2 slices of bread and allowing most of the pulp to be absorbed by the bread.
3. Give the bread a quick drizzle of a high quality olive oil. Sprinkle with a pinch of salt and serve immediately, as tomato bread can go soggy quickly.

Often in Catalonia, restaurants will bring a board or platter with all 5 ingredients laid out. The platter is then passed around for guests to prepare a slice or two for themselves. 

Courses Starters

The post Tomato Bread appeared first on Your Allergy Chefs.

This Mexican fiesta dip consists of homemade lime-infused refried black beans smothered with guacamole, salsa, corn, cheese, tomatoes, olives, and jalapeños. It’s everything you’d want in a bean dip…and more!

Whether it’s a Cinco de Mayo celebration or you’ve volunteered for an appetizer and you don’t have hours to spend in the kitchen, you’ll be glad you made this dip.

Be sure to stock up on chips, and let the party begin!

mise en place

Once you have your mise en place, or everything measured out and ready to go, assembly takes just minutes.

Evenly spread the refried beans in an 8-inch square baking dish. Spoon the guacamole over the beans and gently spread, being careful not to press the guacamole into the beans.

Pour the salsa over the guacamole, followed by the corn.

Sprinkle with cheese. Top with tomatoes, olives, jalapeños, green onions and cilantro.

To simplify things, you can use canned refried beans. If you choose to go with the canned, heat the beans in a small saucepan over medium heat. Stir and cook until heated through. Evenly spread in the bottom of the baking dish and let cool for 15 minutes before assembling.

So here you have a simply amazing party dip in no time at all…

Serve with tortilla chips or stuff in warm tortillas and enjoy!

Print

Mexican Fiesta Dip

Author Your Allergy Chefs

Yield 6 Servings

Free of: gluten and top 8 allergens.

Perfect for dipping tortilla chips, crackers, or veggies!

Ingredients

1 recipe lime-infused refried black beans (see recipe notes)

3 medium avocados, pitted, peeled, and mashed (about 1 1/2 cups)

1 1/2 tsp lime juice

3/4 cup chunky salsa

1 cup frozen corn, thawed and drained

1 1/2 cups dairy-free cheddar-style shreds, such as Daiya

1/2 cup diced tomatoes

1/4 cup sliced black olives

1/4 cup sliced pickled jalapeños

2 tbsp sliced green onions and/or chopped cilantro

Instructions

1. In an 8-inch square baking dish, evenly spread the refried beans.
2. In a small bowl, mix avocados and lime juice. Gently spread the guacamole, being careful not to press it into the beans.
3. Over the guacamole, spread the salsa. Evenly add the corn.
4. Sprinkle with cheese. Top with tomatoes, olives, jalapeños, green onions and cilantro.
5. Enjoy with tortilla chips or stuffed in warm tortillas.

Notes

• You can substitute one can of refried beans, pinto or black, if you’re short on time. One (16-ounce can) of beans measures about 1 1/2 cups.
• Another serving option is to spread the refried beans on the bottom of a serving platter. Spoon guacamole over the beans. Pour salsa over the guacamole. Evenly add the corn. Sprinkle with cheese. Top with tomatoes, olives, jalapeños, green onions and cilantro.

Courses Starters

The post Mexican Fiesta Dip appeared first on Your Allergy Chefs.

free from gluten and the top 8 allergens

Queso dip is amazing! Some people call it nacho cheese dip and others just call it queso.

What we love about queso is that it goes far beyond chips. You can spoon it over baked potatoes, tater tots, tacos, fajitas, grilled chicken, spaghetti squash, pasta, broccoli, cauliflower steaks, hot roast beef sandwiches, soft pretzels, and of course a pile of tortilla chips.

See what we did this week with leftover queso…

My love for queso all started with Velveeta and Ro*Tel. Can you relate? This was a real college staple. Though it brings back fond memories, dairy is no longer in our diets.

We think we’ve made a queso that is even better than the famous Velveeta queso dip.

mise en place

The Recipe

Heat a little oil in a small saucepan over medium heat. Add diced onion and cook for 5 minutes. Toss in finely diced jalapeño, roasted and chopped Anaheim chile (or canned green chilies), and minced garlic and cook for an additional 30 seconds. Set aside while making the cheese sauce.

In a medium saucepan, combine rice milk and mashed sweet potato. Whisk until smooth, or better yet, puree using an immersion blender. Add nutritional yeast (optional) along with the onion and chile mixture. Bring to a simmer over medium heat, whisking occasionally.

Reduce heat to low and add cheddar-style shreds, whisking frequently until the cheddar-shreds are melted, about 5 minutes.

Stir in diced tomatoes, chopped cilantro, and ground cumin.

Transfer the queso to a serving bowl and serve warm with tortilla chips.

Or….

Check out the baked potato! We loaded it with chopped steamed broccoli and covered it with queso. This was our second batch of queso, and I have to tell you…we forgot to add the chopped cilantro. But it was still absolutely delicious!!!

And look what Joel was up to on Friday. He texted me at work with this picture of his lunch, pasta with leftover queso. Yes, I was jealous and no, he didn’t bring me any…But, he had a fabulous dinner waiting for me after work!

We like our queso vegefied. But heck, it’s not about us. Here are some ideas for mix and match queso that you can add to our recipe at the end with the tomatoes, cilantro, and cumin.

Mixins

• 1 cup chorizo, cooked and crumbled
• 1 cup ground beef or turkey, cooked and crumbled
• 1 cup rotisserie or leftover cooked chicken, skin removed and chopped
• 1/2 cup bacon bits…or more
• 1 (15-ounce) can black or pinto beans, drained and rinsed
• 12 ounces fresh spinach, about 8 cups packed (heat until spinach wilts)
• 1 (14-ounce) can artichoke hearts, quartered, drained and rinsed
• 8 ounces sliced button or cremini mushrooms, sautéed

Chef Joel’s Tip

To roast chili peppers, preheat your oven’s broiler. Put chilies on a baking sheet lined with foil and place tray in upper third of your oven. 

Let the chilies broil until most of the skin is black, about 5-10 minutes. Remove pan and flip the chilies over and repeat. You can also blacken the chilies over an open flame on your grill or over the flame of a gas cooktop.

Add the charred chili peppers to a large ziplock bag and seal, or to a bowl covered with plastic wrap. Let sit for 20 minutes. This will allow the chilies to steam, making it easier to peel the charred, black skin.

Peel, then slice chilies open lengthwise and scrape out the seeds with a spoon.

Print

Green Chili Queso

Author Your Allergy Chefs

Yield 1 quart

Free of: gluten and top 8 allergens.

This queso goes far beyond chips!

Ingredients

1 tbsp grapeseed or olive oil

1 cup diced onion

1-2 Anaheim chilies, roasted, peeled, seeded and finely chopped (1/2 cup) or 1 (4-ounce) can green chilies (see recipe notes)

1 jalapeno pepper, seeded and finely chopped (2 tbsp)

2 tsp minced garlic

1 1/4 cups rice milk

1 cup cooked mashed sweet potato

1 tbsp nutritional yeast, optional (see recipe notes)

8 ounces cheddar style shreds (2 cups), such as Daiya

1 cup diced roma tomatoes

1/4 cup chopped cilantro

1/4 tsp ground cumin

Tortilla chips, for serving

Instructions

1. In a small saucepan, heat oil over medium heat. Add the onion and cook, stirring occasionally for 5 minutes. Toss in Anaheim chilies or canned green chilies, jalapeño, and garlic and cook for 30 seconds longer. Set aside while preparing the cheese sauce.
2. In a medium saucepan, combine rice milk and sweet potato. Puree until smooth using an immersion blender. Add nutritional yeast and the onion/chili mixture. Bring to a simmer over medium heat, whisking occasionally. 
3. Reduce heat to low. Add cheddar-style shreds and whisk frequently until melted, about 5 minutes.
4. Stir in tomatoes, cilantro, and cumin. Mix and match your queso by adding a mixin, if desired (see recipe notes).
5. Transfer the queso to a serving bowl. Serve warm with tortilla chips.

Notes

• Roasting chili peppers

To roast chili peppers, preheat your oven’s broiler. Put chilies on a baking sheet lined with foil and place tray in upper third of your oven. 

Let the chilies broil until most of the skin is black, about 5-10 minutes. Remove pan and flip the chilies over and repeat. You can also blacken the chilies over an open flame on your grill or over the flame of a gas cooktop.

Add the charred chili peppers to a large ziplock bag and seal, or to a bowl covered with plastic wrap. Let sit for 20 minutes. This will allow the chilies to steam, making it easier to peel the charred, black skin.

Peel, then slice chilies open lengthwise and scrape out the seeds with a spoon.

• Nutritional Yeast

Nutritional yeast is a rich source of vitamins (especially B vitamins) and minerals, protein, fiber, and antioxidants. It is naturally low in sodium and calories, as well as gluten-free and vegan. Studies have shown its wide range of potential health benefits, from lowering cholesterol to protecting the body from free radical damage.

• Mixins
• 1 cup chorizo, cooked and crumbled
• 1 cup ground beef or turkey, cooked and crumbled
• 1 cup rotisserie or leftover cooked chicken, skin removed and chopped
• 1/2 cup bacon bits…or more
• 1 (15-ounce) can black or pinto beans, drained and rinsed
• 12 ounces fresh spinach, about 8 cups packed (heat until spinach wilts)
• 1 (14-ounce) can artichoke hearts, quartered, drained and rinsed
• 8 ounces sliced button or cremini mushrooms, sautéed

 

Courses Starters

The post Green Chili Queso appeared first on Your Allergy Chefs.

No matter the outcome of the game, this citrus guacamole is always a winner!

Our favorite guacamole has always been the classic, with avocado, onion, chili, cilantro, and lime juice. However, our guac game changed after having kale guacamole at True Food Kitchen in Newport Beach.

Here’s our interpretation of True Food Kitchen’s fun and healthy guacamole.

ingredients for citrus guacamole

The star of this starter is the avocado. Choose avocados that are not too firm, but also not too ripe. Make sure you give them a gentle squeeze before purchasing.

Mise en Place

Making cooking easy is a breeze when you have your mise en place…everything ready.

For the guac, segment a grapefruit and an orange.

To segment, cut the top and bottom off the fruit. This way, it will sit flat on the cutting board. Using downward strokes, cut the skin away from the flesh. Remove any remaining white pith. Without cutting all the way through, but just to the center, cut between the membranes to segment the fruit.

Chop each segment into 3 – 4 pieces.

Chili Choices

Choose your favorite chili to add some heat. You can seed and mince a jalapeño pepper. How about pickled jalapeños? Hot sauce also adds pizazz to guac. We roasted and chopped a poblano pepper along with a minced jalapeño pepper. The options are endless.

To roast a poblano pepper, hold the pepper with tongs and slowly rotate over a gas flame until charred on all sides. Place in a small bowl and cover with plastic wrap until cool, about 30 minutes. Peel the skin, remove the seeds, finely chop and set aside.

Soaking Onions

For the onion, you can use red, white, or yellow. Finely chop the onion and soak in ice water for at least 15 minutes.

Onions are soaked in ice water to mellow their flavor. The cold water keeps the onion super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will dissipate in the water.

Kale

Wash and clean the leaves to remove any grit. To remove the stems you can either take a small knife and cut each side of the stem and remove or simply grab the leaves with your hand and pull the stem away in the opposite direction.

Place kale in a steaming basket and set in a large saucepan with about 2-inches of boiling water. Cover and steam kale until wilted, about 2 minutes. Remove from heat and when cool, squeeze dry, chop and set aside.

To Assemble

Slice the avocados in half, around the pit. Remove the pit. Slice the avocados while still in the shell. Scoop the avocado with a spoon into a medium bowl.

Lightly smash avocados and lime juice with a potato masher, fork, or molcajete until coarsely mashed.

Add kale, grapefruit and oranges, chile, onion, cilantro, and cumin. Mix until incorporated.

Can I make this guacamole in advance?

Like most dishes with avocado, the fresher the better. If you’d like to prepare the guacamole ahead of time, press a layer of plastic wrap directly on the surface of the guacamole so no air is touching the dip and store in the fridge.

We put guac on just about everything…nachos, tacos and fajitas, salads, bagels or toast, omelets, sandwiches and so much more!

What’s not to like about guacamole? It’s creamy, satisfying, and packed with oh-so-good-for-you fat!

Print

Citrus Guacamole

Author Your Allergy Chefs

Yield 4-6 Servings

Free of: gluten and top 8 allergens.

This citrus guacamole is creamy, satisfying, and packed with oh-so-good-for-you fat!

Ingredients

1 cup firmly packed kale, stems removed, about 1 ounce

3 large ripe avocados, or 4 medium

1 tbsp fresh lime juice

1 pink grapefruit, segmented and chopped (1/3 – 1/2 cup)

1 orange, segmented and chopped (1/3 – 1/2 cup)

1 poblano pepper, roasted and chopped (about 1/3 cup)

1/4 cup diced red onion, soaked in ice water for 15 minutes, and drained

2 tbsp chopped cilantro

1/2 tsp ground cumin

Instructions

1. Wash and clean the kale to remove any grit. Remove the stems by grabbing the leaves with your hand and pulling the stem away in the opposite direction.
2. Place kale in a steaming basket and set in a large saucepan with about 2-inches of boiling water. Cover and steam kale until wilted, about 2 minutes. Remove from heat and when cool, squeeze dry, chop and set aside.
3. Slice the avocados in half, around the pit. Remove the pit. Slice the avocados while still in the shell. Scoop the avocado with a spoon into a medium bowl. 
4. Lightly smash avocados and lime juice with a potato masher, fork, or molcajete until coarsely mashed.
5. Add kale, chopped grapefruit and oranges, chile, onion, cilantro, and cumin. Mix until incorporated and enjoy.

Courses Starters

The post Citrus Guacamole appeared first on Your Allergy Chefs.

free of gluten and top 8 allergens

These loaded herb-roasted smashed potatoes make the perfect appetizer!

Fluffy and soft on the inside, they are surrounded by an unbeatable crunch.

If you’ve never tried smashed potatoes, check ’em out…

Joel has been more than anxious to post his go-to herb oil. So finally, here it is brushed on smashed potatoes that are baked until crispy.

For the herb oil, pour olive oil and grapeseed oil into a blender or food processor. Add parsley, rosemary, garlic, thyme, and salt. Pulse for about 20 seconds until combined, but still having bits and pieces of the herbs. Store in the fridge for up to a week.

The best part of smashed potatoes besides their taste, is that the potatoes don’t require peeling. The skin gets extra crispy while roasting and that’s what we love about them.

mise en place

Bake, Boil, or Steam?

To bake the potatoes, after washing and letting them air dry, toss with a little olive oil, salt and pepper. Bake at 400-degrees F for about 30-40 minutes until tender, but not mushy.

If boiling works for you, start the potatoes in a large pot of cold water. Over high heat, bring to a boil. Once boiling, lower heat to medium and simmer for about 20-25 minutes, or just until fork tender. We like to use the term “simmer” instead of boiling. Once the water starts to boil, it’s important to lower the temperature and cook the potatoes at a simmer so the agitation of the boiling water doesn’t break apart the potatoes. So you are really simmering, not boiling.

If you prefer steaming your potatoes, add an inch of water to a pot that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket. Cover pot and bring water to a boil over high heat. When water comes to a boil, reduce heat to medium and steam until potatoes are tender, about 25-30 minutes.

Whichever method you choose, the cooking time will depend on the size of the potatoes. If the potatoes are large, cut them in half.

Now that the potatoes are cooked, place on a baking tray and gently flatten to keep them in one piece. You can do this with a meat mallet, as shown above. A potato masher also works well, creating a more nubby surface for that wonderful crunch.

Drizzle about a teaspoon of herb oil on each potato and brush to evenly distribute the oil.

Place in an oven preheated to 400-degrees F and bake for 18-20 minutes, or until brown and crisp.

Here’s where the fun comes in…You can serve these crispy treats plain (as shown below), or load them up!

We topped ours with cheddar-shreds and baked for an additional 5 minutes to melt the cheese. We then topped them with allergy-friendly sour cream, jalapeños, and chopped chives.

Loaded or unloaded, these crispy smashed potatoes go pretty much with anything, from pork chops to fish, and chicken to steak. I love them served with veggies!

Don’t forget, this savory herb oil makes a great marinade for just about everything, from vegetables to meats. Great for stir frying, it’s also perfect for dipping bread.

Chef’s Corner

Boiled potatoes are generally started in cold water. This allows for more even cooking and heat penetration from outside to inside during the cooking process.

Cooked potatoes are never cooled in cold water, unlike most vegetables. This would make them soggy.

Print

Loaded Herb-Roasted Smashed Potatoes

Author Your Allergy Chefs

Yield 6 Servings

Free of: gluten and top 8 allergens.

Fluffy and soft on the inside, these loaded herb-roasted smashed potatoes have an unbeatable crunch!

Ingredients

1/2 cup olive oil

1/2 cup grapeseed or canola oil

1/2 cup roughly chopped Italian parsley, loosely packed

1 tbsp fresh rosemary, stems removed and chopped

2 tsp chopped garlic (about 2 cloves)

1 tsp dried thyme

1/4 tsp salt

24 small or 12 large red potatoes, washed

Toppings

1 1/2 cups cheddar-style cheeze shreds, such as Daiya

1 cup allergy-friendly sour cream

pickled jalapeños

chives

Instructions

1. For the herb oil, pour the olive and grapeseed oils into a blender or food processor. Add the parsley, rosemary, garlic, thyme, and salt. Pulse for approximately 20 seconds until combined. You want bits and pieces of the chopped herbs. Place mixture into a jar. Store in the refrigerator for up to a week.
2. For the potatoes, preheat the oven to 400-degrees F.
3. Add an inch of water to a pot that that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket. If using large potatoes, cut in half. Cover pot and bring water to a boil over high heat. When water comes to a boil, reduce heat to medium. Steam until potatoes are tender, but not mushy, about 25-30 minutes. Cooking time varies depending on the size of the potatoes. Remove the steamer basket and allow the potatoes to dry for 5 minutes or so.
4. Place them on a baking tray. Gently flatten using a potato masher, large fork, or meat mallet, keeping the potatoes in one piece. Leave on the tray for 5 minutes to allow the steam to escape. This makes them crispier.
5. Drizzle about a teaspoon of herb oil on each potato and brush to evenly distribute the oil.
6. Place in oven and bake for 18-20 minutes, or until brown and crisp. Remove from oven and top with cheddar-shreds. Return to oven for another 5 minutes, until cheese is melted. 
7. For the toppings, add your favorites. After removing from the oven, we added an allergy-friendly sour cream, jalapeños, and chopped chives.

Courses Starters

The post Loaded Herb-Roasted Smashed Potatoes appeared first on Your Allergy Chefs.

A Southern spread that actually got it’s start in New York, pimiento cheese is made with cheddar cheese, mayonnaise and pimiento peppers. It’s a staple at picnics and potlucks and even shows up at some of the South’s finest restaurants.

This wonderful allergy-friendly version of pimiento cheese can be used for grilled cheese sandwiches, as a spread for crackers and veggies, or alongside fried green tomatoes for a real splurge.

Some spell it pimiento…others…pimento.

Either way, we say, bring on the “P-cheese”!

pimiento cheese and crudite

Oh yeah…we’ve added a little spice to this pimiento cheese.

Making it is as easy as combining allergy-friendly mayo, paprika, sriracha, a little salt and pepper and then adding shredded cheese and diced pimientos. Simple, huh? And, oh so delicious!

mise en place

A Hidden Allergen

The diced pimientos we found in a jar contained citric acid, which is often derived from corn. Who knew?

Even though corn is not one of the top 8 allergens, it is estimated that about 10 million people have an allergy to corn. It’s difficult to differentiate corn allergies from allergies to grass pollens and to other seeds and grains.

Corn can be an irritant for some people as the proteins in corn have similar structure to the protein in gluten. These people include those with celiac, Hashimoto’s and gluten sensitivity.

And because this chemically produced citric acid is used as a preservative, we drained and rinsed the peppers well.

Most of the chemically produced acids are used to boost acidity and enhance flavors of drinks and food, and also act as a preservative in many dairy products.

It’s a great thing that not all citric acid is created equal. The citric acid our body loves, naturally occurs in many organic vegetables and fruits, especially citrus, and acts as an antioxidant and alkalizing agent.

Can’t Have Corn?

We also made a batch roasting our own peppers.

Pimientos are a variety of mild chili peppers called “cherry peppers.” The copycat of the term pimiento actually translates to bell pepper.

Roast Your Own

So, if you’re looking to roast your own peppers, and can’t find fresh pimientos, red bell peppers are a great replacement.

There are several ways to roast peppers. We like to roast ours over the gas stovetop flame. If you don’t have gas, a good way is to roast peppers is in an oven at 400-degrees F. This will take about 20 minutes, turning peppers halfway through.

roasting red bell peppers

When the skin is charred and soft, transfer peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam for 15 minutes. Covering allows them to steam as they cool, which loosens their charred skin. Now remove the stem, seeds, and skin.

To have the best tasting roasted peppers, do not rinse the peppers after roasting, or all the roasted goodness will be washed away.

Dice peppers and use in place of jarred pimientos for a delicious spread that can be served in so many ways.

We can’t wait for next year’s Kentucky Derby party! Yah, pimiento cheese!

Bon Appetit, Ya’ll!

Print

Pimiento Cheese

Author Your Allergy Chefs

Yield 4 Servings

Free of: gluten and top 8 allergens.

This wonderful allergy-friendly version of pimiento cheese can be used for grilled cheese sandwiches, as a spread for crackers and veggies, or alongside fried green tomatoes.

Ingredients

1/4 cup allergy-friendly mayonnaise, such as Follow Your Heart Soy-free Vegenaise

1/2 tsp smoked paprika

1/2 tsp sriracha or other hot sauce

1/4 tsp sea salt

1/8 tsp pepper

2 cups allergy-friendly cheddar block, shredded, such as daiya medium cheddar style farmhouse block

1 (4-ounce) jar diced pimientos, drained, rinsed and diced (see recipe notes)

Instructions

1. In a medium bowl, stir together mayonnaise, paprika, sriracha, salt, and pepper.
2. Add cheese and pimientos.
3. Cover and refrigerate for at least 30 minutes or up to 3 days.

Notes

The jars of diced pimientos we found all contained citric acid, which is often derived from corn. If corn is an issue, you can roast your own peppers. If you can’t find fresh pimientos, red bell peppers are a great replacement.

There are several ways to roast peppers. We like to roast ours over the gas stovetop flame. If you don’t have gas, a good way is to roast in an oven at 400-degrees F. This will take about 20 minutes, turning peppers halfway through.

When the skin is charred and soft, transfer peppers to a large bowl and cover tightly with plastic wrap. Let steam for 15 minutes. This makes it easy to now remove the stem, seeds, and skin. 

Dice peppers. Substitute a scant 1/2 cup in place of jarred pimientos.

Courses Starters

The post Pimiento Cheese appeared first on Your Allergy Chefs.

free from gluten and the top 8 food allergens

Crispy on the outside and juicy in the middle, these fried green tomatoes are addictive!

This past week, our good friend Phyllis gave us green tomatoes from her garden. Score! We knew it was the perfect time to make this crisp and tangy treat.

Serve them as an appetizer or stack your sandwich high, making them the main attraction. For a real Southern treat, how about fried green tomatoes and cheezy grits?

We agree that frying is not the healthiest cooking method, but read more to see how frying at home can be made better. Our recipe also provides a healthier, baked option.

Once you’ve tried Fried Green Tomatoes, they’re hard to resist. So come on y’all, it’s the perfect time for this seasonal Southern recipe.

Green tomatoes are nothing more than garden-variety tomatoes picked before they ripen. Their skin should be very tight, and the color green and not yellow.

mise en place

Start by cutting tomatoes crosswise into 1/3 to 1/2-inch slices, discarding the ends. Each tomato should yield three slices.

flaxseed eggs

Prepare the flaxseed eggs by whisking together flaxseed meal and water and setting aside for about 5 minutes.

To prepare your breading station, line up 3 shallow bowls from left to right. In the first bowl, mix together gluten-free flour blend, garlic powder, salt, and pepper. In the second bowl, add hemp milk to the flax eggs. In the final bowl, combine cornmeal and allergy-friendly panko or breadcrumbs.

Heat oil to a depth of 1/2-inch in a large cast iron skillet or other skillet over medium heat.

Dredge tomatoes in the first bowl of seasoned flour to coat well. The flour helps the breading stick to the tomatoes. Then dip in flaxseed and milk mixture. Finally, dredge in cornmeal and panko to completely coat.

Place tomatoes without touching each other into hot oil in batches of 4 or 5, depending on the size of your skillet. Cook 2 minutes on each side, or until golden. Transfer to a paper towel-lined platter.

It’s hard, but don’t be tempted to eat them immediately after cooking. They’ll be steaming hot due to the water trapped inside.

The Healthier Side

It’s not often we eat fried foods. This recipe is definitely for that occasional splurge. Frying at home can be made better by the type of oil you use, and how you use it.

The ideal temperature of the oil is 350 to 375-degrees F. When breaded or battered food is cooked in oil at this temperature, its surface cooks almost instantly and forms a type of “seal” that the oil cannot penetrate.

If the temperature is too low, the oil will seep into the food, making it greasy. Also, crowding the skillet or overloading the fryer basket greatly lowers the temperature of the oil. On the other hand, if the temperature is too high, the oil can oxidize, posing serious health risks.

Some oils can withstand much higher temperatures than others. You want to fry with an oil that has a high flash (smoke) point. Heating oil to the point where the oil begins to smoke produces toxic fumes and harmful free radicals, which can cause oxidative damage in the body, contributing to a number of different diseases including dementia, cancer, and cardiovascular disease.

With the right oils, you can enjoy the occasional deep-fried treat (preferably home-made) without the guilt.

The Dipping Sauce

Now it’s time to pull out the dipping sauce. There are numerous sauces that go great with fried green tomatoes, from buttermilk to remoulade, and cajun ranch to horseradish cream.

It can also be as simple as a sriracha mayonnaise. “Just Sriracha Mayo” is available at many markets and also online through amazon. Or make your own by combining 1/2 cup allergy-friendly mayonnaise and 1 tbsp sriracha, or less heat, according to your taste.

We chose a couple of different sauces. A favorite is a Thai cilantro lime sauce that we make for veggie bowls, falafels and so much more.

fried green tomatoes with Thai cilantro lime sauce

We also made a quick and easy remoulade, which we think is the winner.

remoulade

As you can see, there are just a few ingredients. We whisked together mayo, ketchup, sriracha, dill relish, dry mustard, and finely chopped fresh flat leaf (Italian) parsley. We also had this last night on steamed broccoli. Yum!

Crisp and tangy, it’s no wonder fried green tomatoes are the ultimate Southern comfort food. But don’t stop here. These green tomatoes are also good sautéed, in stews, salsas or sauces, and pickled.

Print

Fried Green Tomatoes

Author Your Allergy Chefs

Yield 6 Servings

Free of: gluten and top 8 allergens.

Crispy on the outside and juicy in the middle, these fried green tomatoes are addictive!

Ingredients

Remoulade Sauce

1/2 cup allergy-friendly mayonnaise, such as Follow Your Heart Soy-Free Vegenaise

1-1/2 tbsp ketchup

1 tbsp dill relish

2 tsp finely chopped flat leaf (Italian) parsley

3/4 tsp dry mustard powder

1/8 tsp sriracha or other hot sauce

Tomatoes

4 medium green tomatoes

2 tbsp ground flaxseed meal

6 tbsp lukewarm water

1/2 cup allergy-friendly gluten-free flour blend

1 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

1/2 cup cornmeal

1/2 cup allergy-friendly panko or breadcrumbs

1/2 cup unsweetened hemp milk

Instructions

1. For the remoulade, in a small bowl, whisk together the mayonnaise, ketchup, dill relish, parsley, dry mustard, and sriracha. Cover and let sit in refrigerator for several hours to let the flavors combine.
2. For the tomatoes, cut crosswise into 1/3 to 1/2-inch thick slices, discarding the ends. Set aside.
3. In a small bowl, whisk together flaxseed meal and water. Set aside for 5 minutes. 
4. In a second bowl, mix together flour, garlic powder, salt, and pepper. Set aside.
5. In a third bowl, mix together cornmeal and panko.
6. Return to the flaxseed mixture and vigorously whisk; it will be gelatinous. Whisk in milk.
7. To set up your breading station, if you are right-handed, line up your ingredients from left to right in the following order: green tomatoes, seasoned flour, liquid, cornmeal/panko. Reversing the bowls, left-handed cooks will work from right to left.
8. Dredge tomatoes in seasoned flour to coat. Dip in flaxseed and milk mixture. Dredge in cornmeal/panko mixture to completely coat.
9. Pour oil to a depth of 1/2-inch in a large cast iron skillet or other skillet and heat over medium heat. Place tomatoes into hot oil in batches of 4 or 5, depending on the size of your skillet. The tomatoes should not touch each other. Cook 2 minutes on each side or until golden. Transfer to a paper towel-lined platter. Repeat with remaining tomatoes.
10. Serve fried green tomatoes with remoulade and let the dipping begin!

Notes

For a healthier baked option, omit step 9. Place tomatoes on a parchment-lined baking pan. Spray lightly with cooking spray, preferably extra virgin olive oil. Bake at 325-degrees F for about 40 minutes, flipping halfway through, until crisp and golden brown.

Courses Starters

The post Fried Green Tomatoes appeared first on Your Allergy Chefs.

Just a few minutes of prep creates a delicious, smooth and creamy white bean dip that is so versatile.

Simply toss the ingredients into a food processor and this dip is done.

Try this amazing, healthy recipe today!

mise en place

Roasting Garlic

The most time consuming step is roasting the garlic. If time is an issue, the garlic can be replaced with raw minced garlic.

However, raw garlic has a stronger, pungent and heated taste.

Roasting garlic changes the chemical makeup of the garlic so it’s easier to digest, and garlic mellows and sweetens considerably with cooking.

To roast the garlic, peel and discard the loose layers of the bulb, leaving cloves intact. With a sharp knife, cut 1/4 to 1/2-inch from the top (which looks like a tail) to expose cloves. Drizzle the exposed head with a little olive oil and rub the oil over the cut exposed cloves. Tightly wrap the bulb in foil and bake for about 30-40 minutes, until the cloves are soft.

You only need 2 teaspoons of roasted garlic, so you’ll have a little extra to add to pasta dishes or to spread over a toasted baguette. Yum!

White Bean Dip Many Ways

This white bean dip is wonderful with veggies, crackers or crostini, and even wrapped up in kale or romaine leaves.

We use it in place of mayonnaise in salads. It’s so versatile.

Here’s a picture of this morning’s breakfast.

An allergy-friendly bagel from Rising Heart’s Bakery is loaded with this delicious white bean dip. We added a few items from the fridge, pea greens and peppadew peppers.

Have you ever had peppadew peppers? They are amazing. We call them sweety drops. They’re sweet and spicy with a crisp texture and sooooo delicious!

Enjoy this white bean dip…fast and tasty!

1 vote

Print

White Bean Dip

Author Your Allergy Chefs

Yield 2-1/4 Cups

Free of: gluten and top 8 allergens.

Just a few minutes of prep creates a delicious, smooth and creamy white bean dip that is so versatile.

Ingredients

2 (15-ounce) cans great northern white beans, drained and rinsed

1 garlic bulb (see recipe notes)

2 tsp plus 1/4 cup olive oil, divided

2 tbsp fresh lemon juice

2 tbsp chopped fresh parsley, stems removed

1/2 tsp sea salt

1/8 tsp ground white pepper

Instructions

1. Preheat oven to 400-degrees F.
2. To roast the garlic, peel and discard the loose outer layers of the bulb, leaving cloves intact. With a sharp knife, cut 1/4 to 1/2-inch from the top to expose cloves. Drizzle exposed head with 2 teaspoons of olive oil, using your fingers to rub the oil over the cut exposed cloves. Tightly wrap garlic bulb in foil.
3. Place wrapped garlic in oven and bake for 30-40 minutes, or until garlic cloves feel soft when pressed. Do not over bake and brown garlic bulb too much; the flavor of brown garlic is too strong for this dip. Keeping in the foil, set garlic aside to cool slightly. 
4. Place beans in a food processor. 
5. When cool enough to handle, squeeze roasted garlic flesh from the bulb. Measure 1 tablespoon of roasted garlic and add to the beans in the food processor. Feel free to add more garlic to your taste. Reserve remaining roasted garlic for another use.
6. Add lemon juice, parsley, salt, pepper and 1/4 cup olive oil to food processor. Process until smooth. If the dip is too thick, add 2 tablespoons of vegetable broth or olive oil and process for an additional 30 seconds.
7. Transfer to an appropriate container and store in the refrigerator for up to 3 days. 

Notes

You can substitute 2 teaspoons of raw minced garlic for the roasted garlic. Though this is a time saver, we prefer the addition of roasted garlic.

Raw garlic has a strong, pungent and heated taste. Garlic mellows and sweetens considerably with cooking. We love the well-balanced, delicate, sweet and nutty flavor that roasted garlic offers.

Roasting garlic also changes the chemical makeup of the garlic so it’s easier to digest.

Courses Starters

The post White Bean Dip appeared first on Your Allergy Chefs.