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.

Courses Soups & Salads

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

As Oktoberfest comes to a close, did you get a chance to eat some good German food? Or was it only about the beer? We understand if it’s all about the beer since after all, Oktoberfest is the world’s largest beer celebration.

The good thing is that German food keeps on coming, before and after Oktoberfest. We absolutely love German red cabbage, or if you want to call it braised red cabbage. We make it for football games, at holiday gatherings, and whenever we want it!

It’s perfect with your favorite brats or sausage, or our favorite, Beyond Sausage!

In Germany, you’ll find that German red cabbage goes by several names, such as Rotkohl, Rotkraut, and Blaukraut, depending on what region in the country you’re in.

Ingredients and spices vary and may include juniper berries, caraway seeds, fennel, nutmeg, bay leaves, allspice, cinnamon, cloves, dill, red currant jelly or cherry preserves, bacon, whole grain mustard, apple cider or unsweetened apple juice.

mise en place

We’re sharing our favorite German red cabbage. Writing down this recipe took some doing. You see, Joel cooks without recipes. He just starts cooking. I get it. Cooking does not have to be exact. It’s carefree and creative.

When I ask how much of an ingredient he is using, he gives a guesstimate. To take out the guesswork, I hung out and measured all of the ingredients while Joel was making this dish.

How to Braise Red Cabbage

• Cut the cabbage in half and then quarters, removing the white core. Then cut in equal thin shreds for even cooking, about 1/4″ wide. This can also be done on a mandolin.

• Cook in a large Dutch oven.
• If using bacon, dice and cook 4 ounces of thick bacon until it has rendered most of its fat. Add onions and cook until golden. We prefer sweet onions, but red onions will work just as well.
• Add cabbage, apples, vegetable broth, sugar, fennel, thyme, and salt. Cover and simmer until cabbage is wilted, about 40 minutes, stirring often.
• Add apple cider vinegar, a little more sugar, and raisins. Cover and continue to cook for another 20 minutes, or until desired texture is reached.
• Be sure to stay close and stir occasionally to make sure the liquid doesn’t completely evaporate. Add water or additional vegetable broth if needed.
• Some like their braised cabbage very soft, and some like a bit more of a bite. Make sure to taste test after 50 minutes of cooking and then every 5 minutes or so.

For a holiday side, add 1/4 cup fresh cranberries with the onions to sauté.

German red cabbage is a must-have with any German dish.

Guten Appetit!

2 votes

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German Red Cabbage

Author Your Allergy Chefs

Yield 6-8 Servings

Free of: gluten and top 8 allergens.

A must-have with any German dish!

 

Ingredients

1 medium red cabbage, about 2 pounds (10 cups shredded)

2 tbsp vegetable oil

1 cup diced yellow or white onions

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

1 1/2 cups diced granny smith apple (1 large apple)

1 1/2 cups low-sodium vegetable broth

4 tbsp light brown sugar, divided (2 tbsp + 2 tbsp)

1 1/2 tsp fennel seeds, toasted

1/2 tsp dried thyme

1/4 cup apple cider vinegar

3/4 cup dark raisins

Instructions

1. Rinse the cabbage and remove the tough outer leaves so only clean, compact leaves remain. Cut the very bottom of the stem off to flatten the bottom of the cabbage. Turn the cabbage so the stem is flat against the cutting board. Cut the cabbage in half from top to bottom. Cut the halves in half to yield quarters. Remove the stem and touch core from each wedge by cutting on a diagonal to remove the solid parts.
2. Laying the cabbage quarter on a flat side, use a knife or mandolin to cut into 1/4-inch shreds. Place the shreds in a large bowl and cover with cold water. Drain and spin dry in a salad spinner. Set aside.
3. Heat a large Dutch oven, such as Le Creuset, over medium heat. Add onions and 1/8 teaspoon salt. Cook for 8-10 minutes until softened and lightly caramelized, stirring occasionally.
4. Add drained cabbage, apples, vegetable broth, 2 tablespoons brown sugar, fennel, thyme, and 1/2 teaspoon salt. Cover and simmer until wilted, about 40 minutes, stirring often. The cabbage will shrink as it cooks.
5. Add vinegar, remaining 2 tablespoons brown sugar, and raisins. Cover and continue to cook for another 20 minutes, or until desired texture is reached. Some like their braised cabbage very soft, and some like a bit more of a bite. Make sure to taste test after 50 minutes and then every 5 minutes or so.
6. Make it a meal with your favorite brats or sausage!

Notes

• Using thick bacon is optional. Dice and cook 4 ounces of bacon until it has rendered most of its fat. Add onions and cook until golden. We prefer sweet onions, but red onions will work just as well.

Courses Veggies & Sides

The post German Red Cabbage appeared first on Your Allergy Chefs.

free of gluten and top 8 allergens

If you’ve never made doughnuts before, this is the perfect recipe. These pumpkin doughnuts are easy and ever so soft, so irresistible and so deliciously smothered in a chocolate glaze.

Top them with a glaze or with cinnamon-sugar for the ultimate fall treat!

We first developed these pumpkin doughnuts for Allergic Living magazine. However, we’ve made some slight variations with this version.

For our first batch, we made a flour blend with sorghum flour, gluten-free oat flour, tapioca flour, and potato starch. Because we love these pumpkin doughnuts so much, we made a second batch substituting King Arthur Gluten-Free All-Purpose Flour for our flour blend.

Both doughnuts were a winner! The doughnuts using our flour blend had a bit of an earthy taste, which we liked. However, there’s not a huge difference. If you don’t have these flours onhand or don’t use them often, it doesn’t make sense to add something to your pantry that you may not use again. So, go with your favorite flour blend. Be sure to omit the xanthan gum if your blend already contains it.

mise en place

Start by making the flax eggs, whisking together flaxseed meal and water. If egg allergy is not an issue and you’re not vegan, you can substitute 2 large eggs, pasture-raised and organic, if possible.

In a medium bowl, whisk together eggs, pumpkin puree, alternative milk, maple syrup, grapeseed or canola oil, pure vanilla extract, and apple cider vinegar.

Combine the gluten-free flour blend, cinnamon, baking powder, baking soda, xanthan gum and salt. Fold the wet ingredients into the dry and stir until ingredients are combined, without overmixing. The batter will be thick.

Using a piping bag fitted with a round tip or a large ziplock bag with 1/2-inch snipped off the corner, pipe the batter evenly in lightly greased doughnut pans (cavities 3-1/2″ in diameter).

Place in an oven preheated to 350-degrees F and bake for 12-14 minutes, until doughnuts spring back when touched. Be careful not to over bake, checking for doneness after 10 minutes. Cooking times may vary depending on oven.

Remove doughnuts from the oven and cool slightly before inverting them onto a cooling rack.

The top of the doughnuts now become the bottom.

Chocolate Glaze

When the doughnuts have completely cooled, sift together powdered sugar and unsweetened cacao powder. Slowly stir in alternative milk, such as unsweetened hemp or rice milk, and vanilla extract. We suggest not adding all the milk at the beginning. The glaze shouldn’t be too thin or too thick. If you need a touch more milk to make this a dippable glaze, gradually add more until desired consistency is achieved. Leftover glaze can be stored in an airtight container for up to a week.

With your thumb on the outside and your index finger in the doughnut hole, pick up a cooled doughnut and dip the top into the glaze, coating halfway or a little more than halfway. Place doughnut on a wire rack, glaze side up, until glaze sets. Use a baking sheet underneath to catch drips.

We think chocolate and pumpkin were made for each other. But we’d love these pumpkin doughnuts plain or with any topping, such as…

Maple Glaze

Whisk together 2 cups powdered sugar, 4 tablespoons pure maple syrup, 2 tablespoons milk (or more as needed).

Cinnamon Sugar

Mix 3/4 cup granulated sugar with 2 teaspoons of ground cinnamon. Melt 3 tablespoons allergy-friendly butter or margarine. While the doughnuts are still slightly warm, brush all over with melted margarine, then dip them in cinnamon sugar to coat.

Chef Mary’s Tip

Have you ever wondered why glaze weeps on a doughnut, or why when you put a lollipop in the fridge, it melts? Sugar is hygroscopic, meaning it absorbs moisture. Doughnut glazes absorb moisture from the doughnut and also from humidity in the air. So don’t worry if you can’t finish eating all the doughnuts before they begin to weep.

Well, why do doughnuts from the store or bakery not weep as fast as homemade ones? The truth is, donut glaze stabilizers are manufactured just for the doughnut industry. I’ve worked with those stabilizers in many bakeries. I prefer to skip the stabilizers and all the other artificial ingredients used in many bakeries and make my own doughnuts.

So don’t wrap leftover doughnuts tightly in plastic, or they’ll become soggy. If you’re not going to finish the doughnuts in one sitting, add the glaze or cinnamon sugar coating only to those you’ll eat. Store the rest without their glaze or sugar on a plate covered with a cake cover. If you do put them in a container, line the container with 2 layers of paper towels and place doughnuts in a single layer, covering with more paper towels. The paper towels will help in absorbing moisture.

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Chocolate Glazed Pumpkin Doughnuts

Author Your Allergy Chefs

Yield 12 doughnuts

Free of: gluten and top 8 allergens.

Delicious pumpkin doughnuts, smothered in a chocolate glaze!

Ingredients

Donuts

6 tbsp lukewarm water

2 tbsp ground flaxseed meal (see recipe notes)

2/3 cup sorghum flour (see recipe notes)

2/3 cup gluten-free oat flour

1/3 cup tapioca flour

1/3 cup potato starch (see recipe notes)

1 1/2 tsp ground cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum

1/2 tsp salt

1 1/4 cups canned pumpkin puree (not pumpkin pie filling)

1/2 cup alternative milk, such as unsweetened hemp or rice

1/3 cup pure maple syrup

2 tbsp canola or grapeseed oil

1 1/2 tsp vanilla extract

1/2 tsp apple cider vinegar

Glaze

2 cups powdered sugar

1/2 cup unsweetened cacao powder

3-4 tbsp alternative milk

1 tsp pure vanilla extract

Instructions

1. For donuts, preheat oven to 350°F. Prepare the donut pans by coating cavities (3 1/2-inches in diameter) lightly with dairy-free margarine. Set aside.
2. In a medium bowl, whisk together water and flaxseed meal. Set aside. 
3. In a large bowl, combine the sorghum flour, oat flour, tapioca flour, potato starch, cinnamon, baking powder, baking soda, xanthan gum, and salt. If the baking powder and baking soda contain lumps, sift into the flours. Set dry ingredients aside.
4. Return to flaxseed mixture and vigorously whisk. It will be gelatinous. To the flax eggs, add pumpkin puree, milk, maple syrup, oil, vanilla extract, and vinegar. Whisk until blended.
5. Fold the wet mixture into dry ingredients. Stir just until ingredients are combined, without overmixing. The batter will be thick.
6. Using a piping bag fitted with a round tip or a large ziplock bag with ½-inch snipped off the corner, pipe the batter evenly into cavities, filling each a little over half full. Bake for approximately 12 – 14 minutes, until doughnuts spring back when touched, being careful not to over bake. Set your timer for 10 minutes to start checking for doneness. Cooking times may vary depending on oven.
7. Remove doughnuts from the oven when done and cool slightly before inverting them onto a cooling rack. The top of the doughnuts will now become the bottom.
8. For the glaze, when the doughnuts have completely cooled, sift together powdered sugar and unsweetened cacao powder. Slowly stir in 3 tablespoons of milk and vanilla extract. Whisking until smooth, gradually add more milk a teaspoon at a time as needed to make a dippable glaze.
9. With thumb on the outside and index finger in hole, pick up a cooled doughnut and dip the top into the glaze, coating halfway or a little more than halfway. Remove and gently shake doughnut upside down to remove excess glaze. Place doughnut on a wire rack, glaze side up, until glaze sets. Depending on humidity, it may take an hour for the glaze to set. It will be dry to the touch. Use a baking sheet underneath to catch drips. Glaze remaining doughnuts.

Notes

• If egg allergy is not an issue and you’re not vegan, you can substitute 2 large eggs, pasture-raised & organic, if possible.
• The sorghum flour, gluten-free oat flour, tapioca flour, and potato starch can be replaced with 2 cups of your favorite gluten-free all-purpose flour blend. Omit the xanthan gum if it’s already in your blend.
• There is a difference between potato flour and potato starch. Potato flour is made from whole potatoes while potato starch is only from the starch.
• We first developed pumpkin doughnuts for Allergic Living magazine.

Courses Breakfast & Brunch

The post Chocolate Glazed Pumpkin Doughnuts appeared first on Your Allergy Chefs.

free of gluten and top 8 allergens

Deliciously spicy and sweet, this Thai pasta with grilled chicken is sure to be a favorite addition to your recipe collection. Fresh lime juice brightens the rich and creamy sunbutter sauce.

It’s straight-up delicious with or without the chicken…Your choice.

We played around making sauces for a couple of days. With simplicity in mind, we think this sauce is a real winner!

mise en place for sunbutter sauce

Whisk together full-fat coconut milk, sunflower butter, coconut aminos, sriracha, fresh lime juice, a little water, minced garlic, brown sugar, and ground ginger. The sriracha is key for the perfect spiciness. We tried other pastes and hot sauces and agreed that sriracha won the test.

Set the sauce aside while you prepare the pasta ingredients.

mise en place for Thai pasta with grilled chicken

After washing and trimming the carrots, slice crosswise into two pieces. Place on a cutting board and hold the carrot firmly. With a sharp knife cut the carrot crosswise in thin slices at a 45-degree angle. To keep the sizes uniform, if one end of the carrot is a lot wider than the other, cut the large end in half lengthwise. Place flat side down on the cutting board and proceed to cut thin slices at a 45-degree angle.

Once you have all your ingredients ready, this dish just takes minutes to prepare.

• Heat your wok or high-sided skillet over medium-high heat. Add a little grapeseed or olive oil. When the oil is hot and shimmering, add onions and carrots and stir-fry for 2 minutes.
• Add bok choy and stir-fry for an additional 30 seconds.
• Add 1/2 cup broth or water and cook until vegetables are crisp tender, about 3 minutes. Stir in the sauce. When the sauce comes to a simmer, add noodles and stir until heated through. If you feel the sauce is too thick, add an additional tablespoon or two of water, as desired.
• Serve immediately with grilled chicken, a lime wedge, and garnished with green onions.

pollo please

You can also cut the cooked chicken in cubes and toss in the sauce with the pasta, stirring until heated through.

It’s nice to serve the pasta and then top with grilled chicken. This way you can serve up veggie portions to your vegan friends without the chicken…and everyone’s happy.

make mine veggie

Time Saving Tips

-Substitute 3 cups of coleslaw mix for the carrots and bok choy, adding at the step the bok choy would be added.

-Purchase an already cooked rotisserie chicken and shred it up. You only need half a chicken.

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Thai Pasta with Grilled Chicken

Author Your Allergy Chefs

Yield 4 Servings

Free of: gluten and top 8 allergens.

Straight-up delicious!

Ingredients

Sauce

1/2 cup creamy sunflower seed butter

1/2 cup full-fat coconut milk

3 tbsp fresh lime juice

2 tbsp coconut aminos

2 tbsp water

4 tsp brown sugar, light or dark

2 tsp sriracha

1 tsp minced garlic

1/2 tsp ground ginger

Pasta

1 tbsp grapeseed or olive oil

1 cup thinly sliced yellow onion (about one small)

1 cup carrots, thinly sliced on the bias

2 cups sliced bok choy

1/2 cup vegetable broth or water

8 oz allergy-friendly spaghetti or pad thai noodles, cooked according to package directions, drained and rinsed under cold water

2 grilled chicken breasts (organic and pasture raised), cut into strips

4 lime wedges

2 tbsp sliced green onions, optional garnish

Instructions

1. For the sauce, in a medium bowl, combine sunflower seed butter, coconut milk, lime juice, coconut aminos, water, sugar, sriracha, garlic, and ginger. Whisk until smooth. Set aside. This makes 1-1/2 cups.
2. For the pasta, heat a wok or large saucepan (preferably high sided) over medium-high heat. Add oil. When oil is hot add onions and carrots and stir-fry for 2 minutes.
3. Add cabbage and stir-fry for 30 seconds.
4. Add broth or water and cook until vegetables are crisp tender, about 3 minutes. Stir in sauce. When the sauce starts to simmer, add noodles and stir until heated through. If too thick, add an additional tablespoon or two of water, as needed.
5. Serve immediately with grilled chicken, a lime wedge, and garnished with green onions, if desired.

Courses Mains

The post Thai Pasta with Grilled Chicken 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.

free from the top 8 allergens

This creamy coleslaw recipe is crisp and refreshing.

It’s a great side for many different dishes, and picnic and potluck friendly! Best of all, it’s so easy to make.

Check out the many variations…and the secret step.

We start with our basic recipe that goes perfect with our Sloppy Joel. It’s refreshing and marries well with the tangy-sweet meat sauce.

mise en place

Shred It

Shredding cabbage is super easy, but in a pinch the pre-shredded stuff in the grocery store works.

We usually do chop our own, but we wanted to see how the packaged shreds fare. The shreds are a little larger than we like, but overall they do just fine and we don’t have leftover cabbage. This 12-ounce bag of coleslaw mix yields 8 cups of veggies.

If you opt to shred your own, you will need 4 cups of thinly sliced green cabbage (about 1/2 medium cabbage), 2 cups of thinly sliced red cabbage (about 1/4 medium cabbage), and 2 cups of grated carrots (about 2 medium).

• Rinse the cabbage and remove tough outer leaves so only clean, compact leaves remain.
• Cut the very bottom of the stem off to flatten the bottom of the cabbage. Turn the cabbage so the stem is flat against the cutting board. Cut the cabbage in half from top to bottom.
• Cut those halves in half to yield quarters. Remove the stem and tough core from each wedge by cutting diagonally across to remove the solid parts.
• Laying the cabbage quarter on its flat side, use a knife or mandolin to cut into thin strips. Slice the shreds in half horizontally to shorten them. Cut the shreds vertically a final time, if you like your shreds thinner.

Marinate It…the secret step

We marinate the slaw veggies in water, cider vinegar and a little sugar. It really does make a difference! See Chef Joel’s tip below.

Dress It

In a medium bowl, whisk together allergy friendly mayo, cider vinegar, sugar, lemon juice, celery seed, salt and black pepper.

We usually use apple cider vinegar. However, you can substitute white wine or champagne vinegar.

Hold the shredded veggies and dressing separately in the refrigerator until serving time. This way the veggies will be fresh and crunchy.

When you’re ready to serve, add the dressing to the veggies and toss to combine.

Variations

Here are some fun add-ins to change up your coleslaw. Mix or match and add any of the following to the recipe. Make it yours! We’d love to hear from you on what your favorite add-ins are.

• 1-2 tsp sriracha, or other hot sauce (add to the sauce)
• 1 tbsp dijon mustard (add to the sauce)
• 1 small jalapeño pepper, seeded and minced
• 3/4 cup frozen corn kernels, thawed
• 1/2 cup loosely packed cilantro, chopped
• 1/3 cup diced red onion
• 3/4 cup raisins or cranberries
• 1 cup diced pineapple
• 1/2 cup sunflower or pumpkin seeds
• 1/2 tsp fresh horseradish, grated
• 1/8 tsp smoked paprika

Chef Joel’s Tip

My first job out of culinary school was a position as sous chef at a Black Angus Steakhouse. Their coleslaw packed a punch, with mayonnaise, sour cream, white vinegar, sugar, paprika, and prepared horseradish.

The secret to their slaw is the marinating of the vegetables in water, cider vinegar, and sugar. After an hour or two, we drained the vegetables well before adding the dressing, to make an awesome slaw. At home, I suggest draining the vegetables well and then spinning them in a salad spinner.

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Creamy Coleslaw

Author Your Allergy Chefs

Yield 8-10 Servings

Free of: gluten and top 8 allergens.

A great side for so many dishes!

Ingredients

Slaw

1 1/4 cups water

1/4 cup cider vinegar

2 tbsp granulated sugar

12-ounce bag coleslaw mix (see recipe notes)

Dressing

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

3 tbsp cider vinegar

2 tbsp granulated sugar

1 tbsp fresh lemon juice

1 tsp celery seed

1/2 tsp salt

1/4 tsp black pepper

Instructions

1. For the slaw, in a large bowl, combine water, vinegar and 2 tablespoons sugar, stirring until sugar is dissolved. Add slaw vegetables to the mixture. Toss thoroughly. Marinate for 1-2 hours, tossing occasionally. Drain thoroughly in a colander. If you have a salad spinner, spin slaw in salad spinner. Cover and place in the refrigerator.
2. For the dressing, in a small bowl combine mayonnaise, vinegar, 2 tablespoons sugar (add an additional 2 tbsp if you like it sweeter), lemon juice, celery seed, salt and pepper. Whisk together until smooth. The yield is a scant 1-1/2 cups, so you should have a little extra. Place in refrigerator, holding dressing and veggies separately until serving time. This way the veggies will be fresh and crunchy. 
3. To serve, toss drained cabbage with 1 cup of the dressing, or a little more, as desired.

Notes

If you opt to shred your own veggies, you will need:

• 4 cups of thinly sliced green cabbage (about 1/2 medium cabbage)
• 2 cups of thinly sliced red cabbage (about 1/4 medium cabbage)
• 2 cups of grated or julienne cut carrots (about 2 medium).

Courses Soups & Salads

The post Creamy Coleslaw appeared first on Your Allergy Chefs.

These zucchini chocolate chip muffins are packed with shredded zucchini, raisins and chocolate chips, and perfectly spiced with vanilla, cinnamon and a hint of nutmeg.

Perfect for breakfast, these muffins are also a great snack any time of the day.

It’s time to get out the grater, fire up the oven and bake some zucchini chocolate chip muffins!

Zucchini can vary considerably in their moisture content. If they are garden fresh, they are likely to have a lot of moisture. Whereas, off-season zucchini may be on the dry side.

To keep consistency in quality every time we make these muffins, we squeeze out any excess moisture.

How to Make Zucchini Chocolate Chip Muffins

• First, preheat the oven to 425-degrees F. Don’t worry, the muffins will only bake for 5 minutes at this temperature before the oven is lowered to 375-degrees F for the remainder of the baking process. By starting the muffins at a higher temperature for the first 5 minutes, the muffins will form nice, domed tops.
• Grease or line a standard 12-cup muffin tin with paper liners.
• Prepare your flax eggs by whisking together 2 tablespoons ground flaxseed meal and 6 tablespoons lukewarm water. Set aside for 5-10 minutes. If egg allergy is not an issue and you’re not vegan, you can use 2 pasture-raised eggs in place of flaxseed meal and water.
• In a medium-sized bowl, whisk together flour, cinnamon, baking powder, baking soda, xanthan gum, salt and nutmeg. Make sure your baking powder and baking soda are fresh. We replace ours every 6 months to ensure leavening power is not lost.
• Put brown sugar, oil, applesauce, water and vanilla in a large mixing bowl and whisk together until smooth. Return to flaxseed mixture and vigorously whisk, then gradually blend into main mixture.
• Add dry ingredients, stirring just until combined. Do not over mix. Fold in zucchini, chocolate chips and raisins.
• Portion batter into muffin liners. We use a blue, number 16 scoop, also called a disher. This ensures each muffin is the same size. If desired, sprinkle each muffin with chocolate chips.

• Bake for 5 minutes at 425-degrees F. Lower oven temperature to 375-degrees F and continue baking for about 15 minutes, until the muffins are golden brown and the tops are firm and bounce back when you gently press on them. You can also insert a toothpick in the center of a muffin; if it comes out clean, they are done.
• Let the muffins cool for 5 minutes before placing them on a rack to finish cooling.

Or, dig right in…they are fabulous, warm out of the oven!

Storing Muffins

Naturally moist muffins, like these zucchini chocolate chip muffins, tend to get sticky and soggy in lidded containers and zip lock bags that prevent air circulation.

When the muffins have completely cooled, put a paper towel on the bottom of a large airtight container. Place the muffins in the container in a single layer. Top muffins with another paper towel before putting the lid on.

Enjoy these muffins for up to 3 days stored at room temperature. Heat them up slightly for a real treat!

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Zucchini Chocolate Chip Muffins

Author Your Allergy Chefs

Yield 12 Muffins

Free of: gluten and top 8 allergens.

Rich chocolate and raisins complement zucchini for superbly moist and delicious muffins.

Ingredients

2 cups grated zucchini, firmly packed

2 flax eggs (6 tbsp lukewarm water + 2 tbsp flaxseed meal) (see recipe notes)

1-3/4 cups gluten-free flour blend, such as King Arthur GF All-Purpose Flour

1 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum (omit if using flour blend with xanthan gum)

1/2 tsp salt

1/4 tsp ground nutmeg

3/4 cup light brown sugar, firmly packed

1/4 cup olive oil or canola oil

1/4 cup unsweetened applesauce

2 tbsp water

1 tsp vanilla extract

1/2 cup golden raisins (or cranberries), optional

3/4 cup allergy-friendly chocolate chips, such as Enjoy life dark morsels, divided (1/2 cup + 1/4 cup)

Instructions

1. Preheat oven to 425-degrees F. The muffins will only bake for 5 minutes at this temperature before the oven is lowered to 375-degrees F for the remainder of the baking process. By starting the muffins at a higher temperature for the first 5 minutes, the muffins will form nice, domed tops.
2. Lightly grease a standard 12-cup muffin tin or line with muffin liners.
3. Place grated zucchini in a colander over a bowl and squeeze to drain excess moisture.
4. In a small bowl, whisk together water and flaxseed meal. 
5. In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, xanthan gum, salt and nutmeg.
6. Put brown sugar, oil, applesauce, water and vanilla in a large mixing bowl and whisk together until smooth. Return to flaxseed mixture and vigorously whisk, then gradually blend into main mixture. Add dry ingredients, whisking just until combined. Do not over mix. Fold in zucchini, raisins and 1/2 cup chocolate chips.
7. Portion batter into muffin liners. We portion a heaping blue, number 16 scoop, also called a disher. This ensures each muffin is the same size. If desired, take the remaining 1/4 cup of chocolate chips and sprinkle some on each muffin.
8. Bake for 5 minutes. After 5 minutes, lower the oven temperature to 375-degrees F and bake another 15 minutes, until the muffins are golden brown and the tops are firm and bounce back when you gently press on them. You can also insert a toothpick in the center of a muffin; if it comes out clean, they are done.
9. Let the muffins cool for 5 minutes before placing them on a rack to finish cooling.
10. Fabulous fresh and warm out of the oven, you don’t have to cool them to enjoy!

Notes

• This recipe was adapted from a chocolate chip zucchini bread we first developed for Allergic Living Magazine.
• If egg allergy is not an issue and you’re not vegan, you can use 2 large pasture-raised eggs in place of the flax eggs (water and flaxseed meal).
• If you opt not to add chocolate chips, increase the raisins to 3/4 cup.

 

Courses Breakfast & Brunch

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Who doesn’t need a quick and inexpensive meal idea that everyone will love? Messy and saucy, these sloppy joes fit the bill.

We’ve simmered Beyond Beef with onions and peppers in a tangy-sweet tomato sauce. For this recipe, choose whatever ground meat you like, from beef or pork, turkey or chicken to Beyond Meat’s plant-based ground beef.

These sloppy joes are even better than you remember!

The classic sloppy joe is a simple sandwich consisting of ground beef or pork, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun.

Have you ever reached for a can of Manwich Original Sloppy Joe Sauce? If so, reach no more. This recipe is just about as easy as opening the can, but so much healthier. Did you know the second ingredient in Manwich is high fructose corn syrup, with corn syrup being the fourth ingredient?

It’s a Pantry Party

That’s just what we had in coming up with this recipe. We looked for ingredients we had in the pantry that might make a good sloppy joe sauce.

On the counter, we lined up fresh tomatoes, crushed tomatoes, tomato sauce, tomato paste, ketchup, various types of mustard, barbecue sauce, several hot sauces, sweet chili sauce, peppers, carrots, celery, and lots of spices. We mixed and matched products and finally settled on what we thought would make a great sloppy joe sauce.

mise en place

Here we have everything lined up and ready to make our sloppy Joels. Yes, I couldn’t resist changing the name.

In a small bowl, whisk together  tomato sauce, ketchup, sugar, vinegar, mustard, paprika, sriracha, and garlic powder.

Set sauce ingredients aside.

In a large saucepan over medium heat, add ground meat and brown, breaking apart crumbles as it cooks, stirring often, about 5 minutes. A potato masher is a fun and handy way to break apart the meat at the beginning of the cooking process. Drain well and transfer to a plate or bowl.

Wipe out excess oil, if needed, leaving about a tablespoon of oil to sauté the onions. Over medium heat, when oil is hot, add diced onion and a little salt and cook, stirring occasionally until softened, about 5 minutes. Add diced bell pepper and cook an additional 2 minutes, adding a tablespoon of water if needed to prevent sticking.

Add meat back to the skillet, followed by the sauce ingredients. Stir until evenly coated and gently simmer over medium-low heat for about 10 minutes, until mixture has slightly thickened.

Split the buns and lightly butter the cut sides, if desired. Lightly toast under the broiler, cut side up. Watch closely so they don’t burn.

Divide the meat mixture onto the bottom buns, top with our Creamy Coleslaw or your favorite, and replace with the top buns.

Try other toppings, such as fried onions, cheese, lettuce, and/or pickles. Or just enjoy plain.

Leftovers?

In addition to rolls, this meat mixture is tasty in lettuce wraps or grilled cheese sandwiches, or over rice, pasta, biscuits, nachos, or baked potatoes.

Enjoy!

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Sloppy Joel

Author Your Allergy Chefs

Yield 6 Servings

Free of: gluten and top 8 allergens.

Every meaty bite is messy and delicious!

Ingredients

1 cup tomato sauce

1/2 cup ketchup

2 tbsp brown sugar

1 tbsp apple cider vinegar

2 tsp yellow mustard

2 tsp smoked paprika

1/2 tsp sriracha

1/4 tsp garlic powder

1 pound ground meat, such as beef, pork, turkey, chicken, or Beyond Meat’s plant-based ground beef

1 tbsp grapeseed or olive oil, if needed

3/4 cup diced onion

1/2 tsp salt

1/2 cup diced bell pepper, green or red

6 hamburger buns (see recipe notes)

2 cups creamy coleslaw or your favorite slaw

Instructions

1. In a small bowl, whisk together tomato sauce, ketchup, sugar, vinegar, mustard, paprika, sriracha, and garlic powder. Set sauce ingredients aside.
2. In a large saucepan or Dutch oven over medium heat, add ground meat and brown, breaking apart crumbles as it cooks, stirring often, about 5 minutes. A potato masher is a fun and handy way to break apart the meat at the beginning of the cooking process. Drain well and transfer to a plate or bowl.
3. With a paper towel, wipe out the saucepan or Dutch oven of excess oil, if needed, leaving a tablespoon of oil to sauté the onions. Depending on the meat, you may not have excess oil. If not, add a tablespoon of grapeseed or olive oil. When oil is hot, add onion and salt and cook, stirring occasionally until softened, about 5 minutes. Add bell pepper and cook an additional 2 minutes, adding a tablespoon of water if needed to prevent sticking.
4. Add meat back to skillet. Stir well.
5. Pour sauce ingredients over meat and stir until evenly coated.
6. Gently simmer over medium-low heat for about 10 minutes, stirring occasionally until mixture has slightly thickened. Remove from heat.
7. Split the buns and lightly butter, if desired, and toast them under the broiler. Watch closely so they don’t burn.
8. Divide the meat mixture onto the bottom buns, top with coleslaw, and then replace with the top buns.

Notes

We get our hamburger buns from Rising Hearts Bakery in Culver City, California. Their baked goods are free from gluten and the top 8 allergens (some of their desserts do contain soy). Hopefully, you have a local bakery that can make your favorite baked goods.

BFree makes seeded brown rolls that are allergy-friendly. The rolls are not as soft as a hamburger bun, but are a great substitution. We buy these at Ralph’s. Check out their website to find availability in your area.

If eggs are not an issue, we recommend Canyon Bakehouse Gluten Free 100% Whole Grain Hamburger Buns. 

Courses Mains

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If you’re looking for a great recipe to use up your summer zucchini, give these zucchini cheddar pancakes a try.

With an abundance of zucchini and cheese in our fridge, we thought the combination would make great pancakes. We made several versions and liked our grain free cakes the best.

With under 10 ingredients, these fluffy pancakes are incredibly easy to whip up.

mise en place

Simply grate zucchini and toss with a little salt. Let sit for 10 minutes, then squeeze out the excess moisture.

Combine garbanzo bean flour, which is also known as chickpea flour, with a little salt and baking powder. Slowly whisk in water to form a batter. Add a little sweetener…maple syrup, coconut sugar or sweetener of choice.

Portion the batter onto a lightly greased, preheated skillet. We like to portion the batter using a blue #16 scoop, also called a “disher”. This scoop portions out 1/4 cup of batter.

Cook the pancakes for 2-1/2 minutes on each side, until golden brown.

Serve with maple syrup, applesauce, and/or allergy-friendly yogurt or sour cream. If you like, garnish with chopped chives.

We love these for brunch with all of the toppings.

They’re not only great for breakfast or brunch, but served with soup or salad for a light and satisfying lunch or dinner. Or make mini pancakes, dollop with allergy-friendly yogurt or sour cream, and enjoy as an appetizer.

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Zucchini Cheddar Pancakes

Author Your Allergy Chefs

Yield 8 pancakes

Free of: gluten and top 8 allergens.

Put your summer zucchini to good use and make these delicious pancakes!

Ingredients

2 – 3 medium zucchini (2 cups grated)

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

1 cup garbanzo bean flour (also known as chickpea flour)

1 tbsp baking powder

1/2 cup water, plus more as needed

2 tbsp pure maple syrup

1 cup cheddar style shreds, such as Daiya

Optional toppings: maple syrup, applesauce, allergy-friendly yogurt or sour cream, and/or chopped chives

Instructions

1. Wash zucchini and trim ends. Grate zucchini (including the peel) using the large holes of a box grater. Place 2 cups of grated zucchini in a colander over the sink. Add 1/2 tsp salt and gently toss to combine. Let sit for 10 minutes. Squeeze handfuls over the sink to remove excess water. Set aside.
2. In a medium bowl, combine garbanzo bean flour, remaining 1/2 tsp salt, and baking powder. Whisk together to combine. 
3. Slowly add 1/2 cup water, whisking until smooth. Add 1 – 2 additional tablespoons of water as needed. The batter will be slightly thick. 
4. Whisk in the maple syrup. Gently fold in grated zucchini and cheddar shreds.
5. Heat a large skillet over medium heat. Lightly coat skillet with oil, wiping excess with a paper towel. Reserve paper towel with oil to wipe pan between batches. Portion 1/4 cup of batter for each pancake into the skillet. We like to portion using a blue #16 scoop (disher). Cook about 2-1/2 minutes on each side until golden brown. Set aside and keep warm.
6. Continue to cook pancakes with remaining batter.
7. Serve with maple syrup, applesauce, and/or allergy-friendly yogurt or sour cream. Garnish with chopped  chives, if desired.

Courses Breakfast & Brunch

The post Zucchini Cheddar Pancakes appeared first on Your Allergy Chefs.

vegan and free from gluten and top 8 allergens

Whether you have a milk allergy, follow a plant-based lifestyle, or you happen to be in the 65 percentile of the population that experience lactose intolerance, the thing you most likely miss is cheese. Oh, the power of cheese.

Over the past few years, with allergies rising and veganism growing, some pretty awesome food manufacturers have committed to making plant-based cheese.

We’ve road-tested our favorites and are here to share the winners.

There are various dairy-free types of cheese available today, but not all of them are equal. Some dairy-free cheeses taste great, and some don’t taste like cheese at all. Some melt but don’t stretch, and some wouldn’t even melt if a blow torch was put to them.

Our top picks come from Daiya, Follow Your Heart, and Violife:

Daiya

• Cheddar Style Shreds
• Mozzarella Style Shreds
• Pepperjack Style Shreds
• Classic Blend Shreds
• Medium Cheddar Style Farmhouse Block
• Mozzarella Style Deluxe Cheeze Sticks

Follow Your Heart

• American Style Slices
• Provolone Style Slices
• Smoked Gouda Style Slices
• Mozzarella Style Slices
• Pepperjack Style Slices
• Cream Cheese Alternative
• Dairy-Free Feta Crumbles

Violife

• just like Parmesan
• just like Feta
• just like Mature Cheddar Slices
• just like Smoked Provolone Slices
• just like Cheddar Shreds
• just like Mozzarella Shreds
• Epic Mature Cheddar flavor Block

DAIYA

Daiya has a complete line of cheese products. All of their dairy substitutes are vegan and free of gluten and the top 8 allergens.

Not all of their products fared well. We found that their sliced cheese takes way too long to melt, making it not a good choice for grilled cheese sandwiches.

Mozzarella Style Shreds

For pizzas, quesadillas, and baked pasta dishes, these shreds do the job well! They melt, stretch, and bubble.

Cheddar Style Shreds

These shreds are great for making sauces, topping bowls, tacos, nachos and so much more.

Mozzarella Style Deluxe Cheeze Sticks

These cheeze sticks are fun and a perfect addition to the lunch box. They make a delicious snack.

Medium Style Cheddar Farmhouse Block

Cut this block up in cubes for a cheese tray, or slice for crackers. This block is also fabulous grated over bowls and tacos.

FOLLOW YOUR HEART

We love buying local! Follow Your Heart is here in Southern California. We find their products at Sprouts, Whole Foods Market, and of course, Follow Your Heart’s health food store in Canoga Park. If you have trouble finding their products in your area, check out their website.

They have so many great allergy-friendly products, from eggs to breads to salad dressings. They also have Soy-Free Vegenaise, which we agree is better than mayo!

Oh, we can’t forget to mention their allergy-friendly flour tortillas. Yes, that’s right! Their tortillas rock! I miss not being able to make and eat flour tortillas. But everything’s okay, because Follow Your Heart’s flour tortillas are here and they are unbeatable!

They recently came out with a cream cheese alternative, which is amazing on allergy-friendly bagels from Rising Hearts Bakery.

Okay, so their cheese alternatives that top our list are their slices. However, their cheese shreds aren’t are favorite.

American Style Slices, Smoked Gouda Style Slices, Provolone Style Slices, and Pepper Jack Style Slices

For the easiest and best-ever grilled cheese sandwiches, Follow Your Heart Slices are the key. These slices also make a great snack. They’re our first pick for slices.

How about slapping them on your favorite burger? A winner!

VIOLIFE

From Greece comes Violife, and we are so happy!

To date, we have only found Violife at Whole Foods Market. Check out their website for availability in your area.

Their website shows products that our local market does not carry, such as just like Cream Cheese Original and just like Cream Cheese Chilli Peppers. Hopefully they’ll be in our area soon.

just like Parmesan

What’s pasta or caesar salad without grated parmesan cheese? You won’t have to ask this question again. The answer is, Violife just like Parmesan! It’s our go to parmesan for pasta and our plant-based caesar salad.

just like Feta

It’s not exactly just like feta, however when paired with watermelon or added to a greek salad, you’ll start believing.

just like Cheddar Slices, just like Mature Cheddar Slices, and just like Smoked Provolone Slices

These slices are great as a snack and of course, a great cheese for a grilled sandwich. They have the best meltability of sliced cheeses that we have found.

Violife also has just like Cheddar Shreds and just like Mozzarella Shreds. While they have great meltability, their stretchability is not as good as the Daiya shreds. However, you can still enjoy these tasty shreds on tacos, salads, and baked potatoes.

Their coconut oil based cheese alternatives are all vegan, allergy-friendly, and GMO-free.

One of Violife’s newest editions is their Epic Mature Cheddar flavor Block. This is our favorite cheddar block! It’s great on salads and cheese trays, for snacking, shredded on tacos, and with crackers.

The Best of the Best…Our Favorites!

Daiya

• shreds
• mozzarella style cheeze sticks

Follow Your Heart

• slices
• cream cheese alternative
• feta crumbles

Violife

• just like Parmesan
• just like Feta
• Epic Mature Cheddar flavor Block

Wait, there’s more!

There are other amazing plant-based cheeses out there that we didn’t talk about because they contain nuts and some contain soy. If nuts or soy are not an issue, check out these other fantastic picks:

• Treeline Aged Artisanal Nut Cheese
• Fresh VeganMozz by Miyoko’s Creamery
• Miyoko’s Cheese Wheels (Smoked English Farmhouse, Classic Chive, Garlic Herb, Sundried Tomato Garlic)
• Kite Hill Cream Cheese Style Spreads
• Heido Ho plant-based cheeze (Portland, Oregon)
• Vtopian dairy-free, vegan and handmade cheeses (Eugene, Oregon)
• Vegan Chao Cheese Slices by Field Roast

Cheesy recipes you might enjoy:

Creamy Macaroni and Cheese

Cheezy Grilled Cheese

Mexican Fiesta Dip

Pimiento Cheese

Watermelon, Feta & Summer Fruit Salad

The power of cheese is here to stay.

Hooray…Cheese for everyone!

The post Vegan Cheeses You Should Really Taste appeared first on Your Allergy Chefs.